Voting underway for Schlotzsky’s 2012 Bun Run T-shirt Design!

We narrowed down the designs to five, and now you get to choose which one will grace the front of the 2012 Bun Run T-shirt! Make the choice now – voting ends at 11:59pm on Tuesday, March 6.

Vote for the Schlotzsky’s 2012 Bun Run T-shirt 

Schlotzsky’s unveils first-ever Hand-Carved Sandwiches

The New Mouth-Watering Sandwich Trio will Consist of Meats Hand Carved in the Restaurant

Schlotzsky’s® transitions to the spring season with the announcement of a completely new line of Hand-Carved Sandwiches. From now until May 27, the home of The Original® round toasted sandwich will feature three new, limited-time-only signature Hand-Carved Sandwiches – the Roasted Turkey with Avocado & Harvati Cheese, the Hickory Smoked Ham with Bacon, Harvati Chesse & Honey Dijon, and the Braised Beef with Mushrooms & Fire-Roasted Vegetables.

“We have been looking to get into hand-carved meats for quite sometime and it was important that we got it right. This trio of delicious sandwiches is the culmination of extensive research and development,” said Kelly Roddy, president of Schlotzsky’s. “Authenticity is huge for us; all of the meats on these sandwiches are hand carved, fresh in the restaurant to provide thick, irregular cuts.”

The three new, signature sandwiches include:

 Roasted Turkey with Avocado & Havarti Cheese: Thick slices of hand-carved roasted turkey breast, tomato, bibb lettuce, avocado slices and shredded havarti cheese with mayonnaise served on Schlotzsky’s signature toasted sourdough bun.

 

 

Hickory Smoked Ham with Bacon, Havarti Cheese & Honey Dijon: Slices of hand-carved hickory smoked ham, applewood bacon, hearts of romaine lettuce, tomato, red onion and shredded havarti cheese with honey Dijon mustard served on Schlotzsky’s signature toasted sourdough bun.

 

 

 

Braised Beef with Mushrooms & Fire-Roasted Vegetables: Hearty slices of hand-carved braised beef, portobello mushrooms, fire-roasted vegetables and both swiss and mozzarella cheese with   chipotle mayonnaise served on Schlotzsky’s toasted signature sourdough bun.

Schlotzsky’s-Cinnabon opens in Seguin, TX!

The new Schlotzsky’s-Cinnabon in Seguin, TX is open TODAY! Located at 330 N. Highway 123 Bypass, the doors open this morning at 10am. The first 100 guests to purchase a Cinnabon 6-pack will get free Schlotzsky’s each week for a year. Come join us for lots of fun, games and prizes and a special appearance by Bobby Bun!

Schlotzsky’s Franchising Executives Achieve Industry Leadership Designation

Three Schlotzsky’s Executives Recognized at Annual IFA Conference

February 23, 2012 // Franchising.com // AUSTIN – Austin-based Schlotzsky’s® announced today that three members of the franchise’s team were recognized as Certified Franchise Executives (CFE) by the International Franchise Association’s (IFA) Institute of Certified Franchise Executives (ICFE). George Schaefer, vice president of  operations & training; John Geyerman, regional vice president; and Debbie Gardner, senior director of PR and communications all completed a comprehensive course of study in franchise management offered by the Institute, which is the academic branch of the IFA’s Educational Foundation.

The world’s oldest and largest organization representing franchising worldwide, the IFA recognized the accomplishments of Schaefer, Geyerman, and Gardner during its annual conference in Orlando, Fla. Altogether, the three executives bring nearly 70 years of experience in franchising, marketing,  and restaurant operations to Schlotzsky’s.

“A key component to Schlotzsky’s success is the team of franchisees and executives supporting the brand,” said Kelly Roddy, president of Schlotzsky’s. “The IFA’s certification offers a great opportunity for even the most experienced executives to learn best practices from others in the franchising industry and share that knowledge with the rest of the franchise network. We’re proud of George, John, and Debbie’s accomplishment and commitment to enhancing our franchise system.”

Nearly 1,400 franchise executives are currently enrolled or have received the certification. Meanwhile, more than 300 IFA-member companies currently have one or more executives enrolled in the program who provide benefits such as specialized knowledge, industry recognition, peer-level networking and professional standing.

Candidates are required to complete a rigorous course of study to earn the CFE designation, which includes attending institute-sponsored educational seminars and workshops. The program enhances franchising professionals’ understanding of both the industry’s fundamental and complex aspects.

Home of The Original® toasted  Schlotzsky’s has been the fast-casual choice for a quick, healthful, and fresh dining experience for more than four decades. The menu offers more than 15 different sandwiches on its famous unique round freshly-baked buns, as well as  pizzas made with Fresh-from-Scratch crusts, freshly made-to-order tossed salads, a variety of soups and delectable desserts. With more than 350 locations worldwide, Schlotzsky’s is enjoyed in the United States, Turkey, China, Saudi Arabia, South Africa, Costa Rica, Jordan and Kuwait. The company’s aggressive growth plans call for upwards of 700 locations by 2015.

For more information about the CFE program, visit Franchise.org or contact IFA Media Relations at 202-628-8000.

For more information about Schlotzsky’s, visit http://www.schlotzskys.com.

Source: Franchising.com 

Sac-N-Pac to open 3 Schlotzsky’s in Kyle-Buda

By WES FERGUSON

Rising like a sourdough bun, Schlotzsky’s has emerged from bankruptcy and is pairing with the San Marcos-based Sac-N-Pac chain of convenience stores for rapid expansion into Kyle, Buda and other markets.

Sac-N-Pac, a private company with nine locations in Kyle and Buda, has purchased eight franchise agreements from Schlotzsky’s, with the first eatery targeted to open March 16 at the corner of FM 967 and FM 1626 in Buda.

Two more restaurants will be coming soon to Kyle, said Raymond Cavazos, Sac-N-Pac’s director of food operations.

“Schlotzsky’s had their issues,” Cavazos said. “They regrouped, were purchased by Focus Brands and are up to about 240 stores. They’re up and coming.”

Nationwide, the deli chain has plans to open 50 to 60 stores this year alone, he noted. Sac-N-Pac expects to break ground next month on a combined gas station and Schlotzsky’s at the corner of Kohler’s Crossing and Interstate 35, with a planned opening in June or July.

For its second Schlotzsky’s restaurant in Kyle, Sac-N-Pac is considering its existing store at the southeastern corner of FM 150 and I-35, Cavazos said. Each restaurant will share a building with the fuel/convenience retail store and have its own entrance, a separate drive-thru and a connected pass-through in the building.

Cavazos said changing markets have driven Sac-N-Pac to look beyond fuel and traditional convenience-store products for revenue.

“Before, if you needed a loaf of bread or a gallon of milk, you would typically go to a convenience store,” he said. “Now you have so many options. You can buy milk or bread at CVS or Walgreens or a dollar store. The market share is shrinking, so the national trend for owners of convenience stores, everybody’s leaning toward restaurants as a draw.”

The company does not consider sales at the fuel pump a strong moneymaker, he said, so Sac-N-Pac has extra incentive to find new ways to lure customers into its 45 stores for inside sales on higher-margin products.

“If you have a restaurant at your store, somebody who might not typically go in might walk over into the store to buy something,” Cavazos said. “You consider that an incremental sale.”

Sac-N-Pac is also undergoing a rapid expansion in its own right. Earlier this month, the company opened a convenience store and Quiznos at FM 150 and Texas Highway 21 near Uhland. Company officials are also discussing plans for a store behind the CVS on FM 150 and I-35 in downtown Kyle.

“We’re talking about putting a store and restaurant there, but it’s probably a couple years out,” he said.

Schlotzsky’s, formerly based in Austin, filed for bankruptcy protection in 2004 and closed numerous delis in the process. Atlanta-based Focus Brands, the parent company of Carvel and Cinnabon, has owned Schlotzsky’s since 2006.

Source: Hays Free Press

Read more at the Hays Free Presshttp://haysfreepress.com/2012/02/22/sac-n-pac-to-open-3-schlotzskys-in-kyle-buda/#ixzz1nDjOnPZs

Schlotzsky’s Bun Run T-shirt Design Contest – Entries due February 24

The Schlotzsky’s 2012 Bun Run T-shirt Design Contest has officially begun! Get those buns in gear and show us your creative skills and your design could end up on the front of our 2012 Bun Run shirt!

The contest is simple – create the coolest, most awesome Schlotzsky’s 2012 Bun Run T-shirt and win $1000 sweet cash. Entries must be received by Schlotzsky’s no later than February 24, 2012. After that, a panel of judges at Schlotzsky’s will narrow down the entries to the top five designs. Those five designs will then go out for public voting from February 28 to March 6. The design with the most votes gets the $1000 cash prize and the four runners-up will each get $100.

Like last year, all entries must incorporate the Schlotzsky’s logo and Bobby Bun runner.

Get all the details about the contest, including rules (they’re important!), required files and where to submit your design at: http://www.bunrun.com/tshirt.php

Franchise Chatter Exclusive: Q&A Interview with Kelly Roddy, President of Schlotzsky’s

by AMBROSIO on FEBRUARY 5, 2012

Since 1971, Schlotzsky’s has been the home of The Original toasted sandwich. The menu has evolved with customers’ tastes to include other sandwiches, pizzas, salads and soups. Schlotzsky’s has more than 350 locations worldwide, with restaurants in Turkey, China, Saudi Arabia, South Africa, Costa Rica, Jordan and Kuwait. Schlotzsky’s is owned by FOCUS Brands Inc., the franchisor and operator of over 3,300 Carvel, Cinnabon, Schlotzsky’s, Moe’s Southwest Grill, and Auntie Anne’s locations and Seattle’s Best Coffee on certain military bases and in international markets.

Kelly Roddy came to Schlotzsky’s in 2007 as president, having served as director of sales and marketing and later director of retail operations for H-E-B Grocery Company, a 106-year-old retailer with more than 315 locations throughout Texas and Mexico. Before his time with H-E-B, he was vice president and executive director of new business development for Scholastic Corporation and prior to that, he spent eight years with Walmart Stores, Inc. in a variety of positions. In 2011, Kelly received his Certified Franchise Executive (CFE) designation from the Institute of Certified Franchise Executives and is also a member of the International Franchise Association (IFA).

Franchise Chatter (FC):  Can you share with us the story of how Schlotzsky’s got its start?

Kelly Roddy (KR):  In 1971, a small shop on South Congress Avenue in Austin, Texas was home to a single, one-of-a-kind sandwich. Don and Dolores Dissman opened the first Schlotzsky’s with only one product – an 8-inch muffaletta stuffed with three meats, cheeses, lettuce, tomato, olives and dressing, served on hot, freshly-made sourdough bread. Modeled after the muffalettas they discovered in an Italian grocery store in New Orleans’ French Quarter, The Original toasted sandwich was an instant hit.

FC:  For those unfamiliar, please tell us about your food? What is unique about your menu compared to other fast food franchises specializing in sandwiches? 

KR:  The main thing that sets us apart is our bread – our buns are round and are baked fresh-from-scratch in the stores every day. It differentiates us and it’s our signature shape. Our sandwiches are served warm and are made to order. In addition to our great-tasting sandwiches, we have fresh-tossed salads, soups and pizzas.

FC:  Can you describe the ideal franchisee for a Schlotzsky’s restaurant?

KR:  Our ideal franchise partner is a well-capitalized, savvy business professional. He or she is a passionate, high-energy individual with a true entrepreneurial spirit. In addition, they should have previous restaurant experience and are willing to be a multi-unit operator.

FC:  What is the ideal neighborhood and territory for a Schlotzsky’s restaurant?  In what regions of the country do you see the strongest demand for your restaurants?

KR:  We have a strong presence in middle America and appeal to a wide customer base. Our guests have a distinct appreciation for top-quality food and great customer service. Schlotzsky’s is in strong demand, with locations in 37 states across the U.S., but our highest concentration of restaurants is in the central and southern parts of the country. From there, we are growing out concentrically as our distribution system allows and have recently signed agreements for areas in the northeast.

FC:  What specific steps do your most successful franchisees take in order to build and grow their respective businesses?

KR:  The most important thing is to be an active owner willing to follow a proven system that works. Our most successful franchise partners are active in their restaurants, are involved with the brand and are quick to embrace and promote change and innovation.

FC:  What are some of the things you are doing to help your franchisees become profitable?

KR:  As of the end of 2011, our entire system has been reimaged, which reflects a circle-themed design and includes new colors, new graphics, new signage and new menuboards. We’ve also revamped our menu, adding fresh-tossed salads along with sandwich meals, which appeals to our current customers and brings in a new age group. In addition, 165 of our restaurants now have Cinnabon as part of their operations and 30 will have both Cinnabon and Carvel Ice Cream.

FC:  What are your goals for Schlotzsky’s in the next few years and how do you plan to grow your business?

KR:  Now that we’ve completed our rebranding, it’s time to focus on growth and continued improvement of our operations and our menu. Moving forward, most of our new restaurants will be tri-brand locations (Schlotzsky’s, Cinnabon and Carvel). Growth is a big focus for us and we’re looking for franchise partners who are ready to come into our system and operate multiple units. Increasing pizza sales and different day parts are high potential opportunities. Our pizza is unique because we use our sourdough bread mix. Another major goal is to expand our catering services across our brand in order to provide cohesive, systemized catering to our guests.

FC:  What advice can you give prospective franchisees on how to evaluate the overwhelming number of franchise opportunities available to them?

KR: Do your research. Find a brand that is relevant and growing. Every brand has its own culture and distinctive characteristics, so find one you are passionate about and that you believe in. And definitely reach out to other franchise partners to learn from their experiences and find out what they like and don’t like about the brand.

FC:  What advice can you offer new franchisees on how to increase their chances for success in the restaurant business?

KR:  Your franchisor will present you with a business model to guide you to success. The best thing you can do as a franchisee is embrace the business model and make it work for you. That’s the advantage of being a part of a franchise system, because processes and products are tested and perfected before they are implemented in restaurants.

FC:  Is there anything else you wish to share about Schlotzsky’s?

KR:  After 40 years in the restaurant business, we’ve worked hard to develop strong, positive relationships with our franchise partners. We have a clear line of communication within our franchise system and include individual franchise partners in our decision making through our franchise advisory council. We’ve also used our time and experience to create a brand culture that is relevant, quirky and fun. With our sister companies, Cinnabon and Carvel, we offer the unique opportunity to operate three complementary brands under one roof.

Source: Franchise Chatter

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