TCBY at Schlotzsky’s! Grand opening event on Sat., April 19!

 

Facebook_TCBY Date-Offer-locations

TCBY is now at Schlotzsky’s! Visit any of the locations listed above on April 19 from 2-6pm for sweet treats and fun prizes! The first 50 people to purchase a TCBY treat get FREE Schlotzsky’s for one year! Bring the whole family!

*Minimum $5 TCBY purchase to be made after 2pm in-store only. Valid only at locations above. Free sandwich offer valid for persons 18 years or older. 52 small The Original sandwiches; one sandwich each week for a year beginning April 19, 2014 and ending April 18, 2015. 

Schlotzsky’s-Cinnabon opens in Carrollton, TX


Grand Opening Event
Schlotzsky’s AND Cinnabon are coming to Carrollton, TX! Grand opening celebrations kick off on Thursday, April 10. Join us for a ribbon cutting ceremony at 9am. Doors open to the public at 10am and the first 100 people to purchase a Cinnabon 6-Pack will get FREE Schlotzsky’s every week for a year! The event will feature lots of fun events, prizes, games and more!

2661 Midway at Trinity Mills

(972) 8733-7283

Mon-Sat – 10am-9pm; Sun 10am-8pm

Schlotzsky’s-Cinnabon-Carvel opens at Camp Pendleton

Camp Pendleton_Event

Schlotzsky’s Camp Pendleton will kick off its grand opening April 1st at 9:00 a.m. with a day of fun-filled events, including a prize wheel, Schlotzsky’s eClub giveaways and more. The first 100 active duty members to purchase a CinnaPack of six Cinnabon Classic rolls from 9:00 a.m. to 10:00 a.m. will receive one free The Original (small) sandwich a week for a year. 

The opening ceremony will begin at 10:00 a.m. followed by a free lunch of small sandwich combos available to all guests with a valid military I.D. from 11 a.m. to 1 p.m. as well as a free small Carvel Ice Cream cone from 4 p.m. to 6 p.m.

Building 51096, Area 51, Basilone Road at San Onofre Center

See you there!

Schlotzsky’s-Cinnabon opens in Addison, TX

Image

 

Schlotzsky’s AND Cinnabon are coming to Addison, TX! Grand opening celebrations kick off on Thursday, March 20. Doors open at 10am and the first 100 people to purchase a Cinnabon 6-Pack will get FREE Schlotzsky’s every week for a year! The event will feature lots of fun events, prizes, games and more! 

3740 Beltline Road

(972) 807-6793

Like Schlotzsky’s Addison on Facebook! 

Cobranding Part 1: Will it work for fast casuals?

Cobranding in the restaurant industry may have started in the ’90s with “KenTacoHut” — Pizza Hut, Taco Bell and KFC — but fast casuals are starting to embrace the idea. Bruegger’s Bagels and Caribou Coffee, for example,  expanded their cobranded concept last year to North Carolina, marking the third cobranded unit for the two brands, and Bruegger’s recently announced a deal to pair up with Jamba Juice in South Florida. Another smoothie concept, Smoothie Factory, is now testing cobranded units with Red Mango, and Fatburger has combined with Buffalo’s Café to offer chicken with its burgers in California.

While developing the right partnership and operations formula can be tricky, cobranding is a great way to add an additional revenue stream for franchisees, said Kelly Roddy, CEO of Schlotzsky’s, which has been cobranding since 2007 with Carvel Ice Cream and Cinnabon. He said the key to a solid cobranding partnership is ensuring that both brands benefit. The Schlotzsky’s/Cinnabon cobrand, for example, gave Cinnabon the opportunity to expand beyond malls and travel centers but also allowed Schlotzsky’s to offer menu variety to guests.

“It’s a great partnership for us and contributes to dayparts beyond lunchtime, including breakfast for those restaurants that open early as well as snack/evening options,” Roddy said. “Cinnabon also offers an additional catering option for our guests.”

The benefits

Those are just a couple benefits that cobranding can provide, said Steve Beagelman, president and CEO of SMB Franchise Advisors. Cost savings and risk aversion are two others.

“When you want to keep costs down, cobranding makes a lot of sense. When you’re going through the real estate process, you can save a lot of money up front since you’re utilizing two business to pay the rent for one location,” he said. “So, a lot of brands look at cobranding because it saves the front-end costs. The best benefit is utilizing and cross-training the labor. So you’re saving on your rent, your build out, your employees. There are a lot of economic reasons why cross-branding makes sense.”

Risk aversion is another benefit of cobranding, said Catherine Kearns, general manager of CHD Expert North America.

“Cobranding affords restaurants an opportunity to introduce their products to new markets, while mitigating cost and risk,” she said. “A significant capital investment is required to open a restaurant, especially costs associated with making a brick and mortar location service ready, and cobranding allows for brands to test new territories, while requiring less money for initial overhead costs.”

The challenges

While the benefits of cobranding are numerous, there are also challenges, including the possibility of complicating operating procedures and brand dilution, especially when one brand’s word-of-mouth, marketing and history are stronger than the other, said No Limit Agency’s Chief Brand Strategist Nick Powills.

“You are dealing with two brands and, in many scenarios, two different customers. Even if you sell cookies and ice cream, the cookie customer may not have the same taste as the ice cream customer at that exact moment,” he said.

Beagelman agreed but also said some franchisors will risk brand dilution to score faster distribution, so it’s often a trade off they are willing to make.

The possibility of complicating operating procedures stems from the fact that franchises abide by corporate-mandated guidelines, so combining operations from two entities can create challenges, Kearns said. For example, if two brands come together and they both have exclusive contracts with their own paper goods supplier, someone may have to break a contract.

“In addition to contracts and sourcing of products, melding two different restaurant cultures can also be a challenge,” she said. “Many chain restaurants have a pre-established operations manual and different standard to which they hold their team accountable. This includes processes for food preparation, customer service, and employee culture. Introducing two company cultures with different standards is not a seamless process. Camaraderie and synergy will take time to develop.”

These reasons, Kearns said, are why it is more common for cobranding to occur among companies who share a parent company — Yum! Brands, for example. Even then, however, it’s not a sure thing.

“You are mixing two brands with two different missions — even when run by the same franchisor,” Powills said. “Cobranding certainly can make sense when you are not experiencing a strong ROI from every square foot of your restaurant, however, it is a tricky balancing act, no matter how you look at it — so, being an effective operator will be critical.”

Should you cobrand?

Before hopping on the cobranding wagon, operators should ask themselves a few questions. They include:

  • Am I comfortable with employees being cross-trained?
  • Am I comfortable with potentially sharing revenue streams?
  • Do I really need two concepts under the same roof?
  • How will my brand benefit?
  • What negative effects will it have on my brand?
  • How is my brand perceived in comparison with the brand I am cobranding with?
  • How will my core consumer base react to this cobranding?
  • What is the cost benefit analysis on customer acquisition?
  • How will marketing efforts be affected?
  • How are joint decisions going to be made between the two separate corporate entities?
  • How will vendor relationships be affected?
  • And how will my internal employee culture be affected?

“The best time to co-brand is when it will help both perspective franchises and customers,” Powills said. “Many brands have mastered the art of this concept, hoping that franchise operators will be happier with a mixed portfolio and that customers will frequent the business more with more options.”

A mutual benefit is what inspired the partnership between Bruegger’s and Jamba Juice, said Arturo Zindel, the developer of the five cobranded Bruegger’s and Jamba Juice units in South Florida.

“We believe there are synergies with the brands plus additional operational efficiencies and economies of scale when you build stores that offer the two brands together,” he said. “Additionally, in the case of Bruegger’s Bagels and Jamba Juice, the dayparts are different plus both brands stand for high quality products and a top end customer experience in the stores, so we believe they will be a great fit offered under one roof.”

The same can be said for Schlotzsky’s, which has been so happy with its partnerships with Carvel and Cinnabon, that it’s launching a five-restaurant test with TCBY this April in the Austin area. Through the express format, the chains will offer six yogurt flavors and more than 15 types of toppings, Roddy said.

“We are excited about this opportunity and the potential daypart expansion,” he said.

Editor’s note: This is part 1 in a two-part series about cobranding. The next installment will feature Q and A interviews with three restaurant operators who have found success in cobranding.

Source: Fast Casual

Schlotzsky’s Leaps Into Spring with New Offerings

Schlotzsky’s leaps into spring with the return of the limited time only Hand-Carved Sandwiches. From now until May 18, the home of The Original round toasted sandwich will bring back the Roasted Turkey with Avocado & Havarti Cheese, the Hickory Smoked Ham with Bacon, Havarti Cheese & Honey Dijon, and the Braised Beef with Mushrooms & Fire-Roasted Vegetables.

“Our guests loved the hand-carved sandwiches so much when they debuted in 2012,” says Kelly Roddy, president of Schlotzsky’s. “We pride ourselves on the fresh in-restaurant, hand-carved meats that these sandwiches have to offer. With savory flavors and unique sandwich combinations, they’re sure to be a hit again. The variety of proteins combined with savory flavors offer our guests unique sandwich combinations that are sure to be a hit again.”

The three 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 restaurant offers guests more than 15 different sandwiches on its round freshly-baked buns, as well as gourmet pizzas made with Fresh-from-Scratch crusts, freshly made-to-order tossed salads, a variety of soups, and desserts. Catering options are available as well.

Source: QSR Magazine

Schlotzsky’s brings Lotz Better model to area

By BRENDA SHOFFNER / Daily News 

MARY ESTHER — It’s not often that a brand-name restaurant gives an area a second chance. When Schlotzsky’s opened its Lotz Better location in the middle of last year, that’s what it did. It had tried a Mary Esther site years earlier. This time a different formula might be the key to success.

The food
Schlotzsky’s is known for The Original: lean smoked ham, Genoa and cotto salamis, melted cheddar, mozzarella and Parmesan cheeses layered with black olives, red onion, lettuce, tomato, mustard and signature dressing on a toasted sourdough bun.
Other sandwiches include smoked turkey breast, turkey bacon club, Angus roast beef and cheese, and fiesta chicken.
There are also fresh veggie (cheddar cheese, cucumber slices, red onion, tomato, lettuce and black olives), ham and cheese, pastrami reuben and chipotle chicken.

Sandwiches are available in small, medium and large sizes. Any can be turned into a meal by adding chips and a drink. Abandoning the trademark round bun for a wrap is an option, too. Schlotzsky’s also offers pizza, salads and soups. Pizzas come in 8-inch and 14-inch sizes. They include pepperoni and double cheese, fresh veggie, grilled chicken and pesto, smoked turkey and jalapeno and a combination. Salad choices are cranberry, apple, pecan and chicken; hearts of Romaine chicken caesar; turkey avocado cobb; turkey chef; and garden.

My guest chose a large turkey bacon club and a bowl of Timberline chili for his meal. The sandwich was as big as the plate it was served on, and was deemed delicious. The chili, served steaming hot in a nice-sized bowl, was also good. It came with crackers.
I chose to go with Schlotzsky’s “Pick Two” option. You get to select any two of half a medium sandwich, bowl of soup, half an 8-inch pizza or half a salad. It was difficult, but I finally decided on half of a smoked turkey-guacamole sandwich and half of a pepperoni/double cheese pizza.

The sandwich was part of a “Winterific” menu. It tasted fine but was a little disappointing compared to my guest’s sandwich. The pizza was delicious with light crust and flavorful sauce and toppings. Schlotzsky’s offers Coca-Cola products at a serve-yourself dispenser. A separate iced tea machine dispenses Southern, unsweet and raspberry versions of Fuze tea.

A press release explained that part of the Lotz Better restaurant model is co-branding deals. In this case, that’s with Cinnabon and Carvel Ice Cream. My guest and I each chose a different Cinnabon for dessert. I had the carmel pecan version, and my guest had the classic. Both were good although they could have stood being heated a little more. Other choices include the Minibon, Center of the Roll and a variety of packs. There are also desserts on the Schlotzsky’s menu including cookies, cheesecake, brownie and two kinds of cake. On a chilly winter day, no one was eating ice cream. Schlotzsky’s also does catering with items ranging from trays to box lunches.

The atmosphere
The clean, bright dining area is larger than I expected. It included free-standing tables and chairs as well as banquette seating along one wall. There were also a few tables outside. A large-screen television hangs on one wall. I think it was set on a news channel, but what distracted my attention was that the screen also contained standing ads for Schlotzsky’s. A short hallway connects Schlotzsky’s to the convenience store next door. The hallway is also where the restrooms are located.

The service
Orders are placed at the counter, where you receive a number. A server delivers food to your table when it’s ready. The young man taking orders on the afternoon of our visit was pleasant and patient explaining the Pick Two menu, delivering our food and clearing away used dishes. He also seemed to know several of the other diners who came in while we were there. Some stayed to eat in while a few ordered their food to go.

A final taste
In its second Mary Esther incarnation, Schlotzsky’s seems to be attracting new business as well as repeat customers.

Source: NWF Daily News

Business Matters: Schlotzsky’s in Brooklyn Center

Schlotzsky’s open second Minnesota location in Brooklyn Center, complete with Cinnabon & Carvel Ice Cream

Schlotzsky’s-Cinnabon opens in Forney, TX

Image

 

Schlotzsky’s AND Cinnabon are coming to Forney, TX! Grand opening celebrations kick off on Thursday, January 30. The ribbon cutting ceremony is at 9:00am and doors open at 10:00am. The first 100 people to purchase a Cinnabon 6-Pack will get FREE Schlotzsky’s every week for a year! The event will feature lots of fun events, prizes, games and more! 

750 East Hwy 80 

(972) 552-2996

Business changes hands, but continues in family tradition

By Azeita Taylor

The family business that Shannon Roche of Copperas Cove grew to know and love as a child was sold recently to another franchisee in Central Texas.

But that didn’t deter her from continuing to be a regular fixture at the establishment.

Roche, whose parents owned the Schlotzsky’s in Cove for about 26 years, said she stayed because she felt a special attachment to the business her parents built on U.S. Highway 190.

“I love this store,” she said. “I’ve been working here since I was about 5, handing out sandwiches. This is my store.”

Roche works in the kitchen at the restaurant, continuing in the footsteps of her father, Kevin Schulz, who worked exactly where she is — on the line making sandwiches for Schlotzsky’s customers.

“Actually I like it. I think I like being in that position for some of the same reasons as I think he did,” she said. “It’s a great position, because it’s the final quality check before the food gets out to the customer.”

Schlotzsky’s was sold to Greg Rhoads, who took ownership Oct. 1 and now owns all five locations in the Central Texas area. When the business changed hands, Rhoads made some minor changes, but changes Roche seems to appreciate.

“The new owners are amazing,” Roche said. “They’ve made a lot of positive changes; modernized it.”

Rhoads said he changed some procedures and added programs like discounts for the military.

However, the Cove location will be going through a major renovation in the near future. Right now they are merely in the beginning stages.

“We’re still in the process of planning all that out,” Rhoads said. “There are a lot of things that are going to be done.”

While updates and renovations have been top priorities for Rhoads, keeping the same friendly atmosphere Schlotzsky’s has been known for was just as important.

“We offered everyone a job who wanted to stay,” he said. “There were a couple that moved on, but it was important to us to keep as many of the staff as possible.”

Rhoads said he is pleased with the quality of service and performance Roche has displayed.

“Shannon has done a good job,” he said. “She has had a positive attitude about the changes.”

Source: Cove Herald

Follow

Get every new post delivered to your Inbox.

Join 39 other followers