Schlotzsky’s-Cinnabon opens in Jonesboro, AR!

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There’s a new Schlotzsky’s-Cinnabon coming to Jonesboro, AR on Tuesday, November 19. Doors open at 10 a.m., and get there early, because the first 100 people to purchase a Cinnabon 6-Pack will get FREE Schlotzsky’s for a year. That’s one FREE small The Original sandwich each week for 52 weeks! We’ll have lots of fun games and other prizes to giveaway all day. Don’t miss it!

1605 Stadium Blvd., Jonesboro, AR

(870) 336-0660

*One small The Original sandwich per week at this location for 52 consecutive weeks commencing on November 19, 2013 and expiring on November 19, 2014. Only valid for persons 18 years or older. Offer valid only at the Jonesboro Schlotzsky’s.

Tending to Business: Schlotzsky’s

Ask most young children what they’d like for their birthday, and their responses will typically include the hottest toy, video game or fashion trend. Lea Dalleggio’s wish, however, was a little more complicated. She wanted a Schlotzsky’s.

The franchise, popular in the South, became a favorite destination of hers as a child, when she would dine there regularly while visiting her grandmother in Houston, Tex.

“I wanted to be able to eat my sandwich whenever I wanted,” she recalls. “I was obsessed with the brand.”

The business venture didn’t make sense for the Dalleggios after Lea graduated college, but her father sold his business while she was pursuing her MBA, and suddenly owning a Schlotzsky’s became a more realistic possibility for the family. Upon completion of her studies, her father bought the New Jersey franchise rights to Schlotzsky’s, and the first eatery recently opened its doors at 39 Nathaniel Pl. in Englewood. The family plans to open 16 additional New Jersey locations over the next five years.

“I wanted the best of everything,” said Dalleggio. “I did all the homework. Schlotzsky’s is famous down South, but I have to spread the word and educate people.”

The restaurant, which she describes as “brand new and sparkling,” seats 65 people and features a menu that includes pizzas, salads and sandwiches. All bread, Dalleggio said, is baked from scratch on a daily basis. Among the most popular sandwiches are The Original, which contains lean smoked ham, Genoa and cotto salamis, and melted cheddar, mozzarella and parmesan cheese layered with black olives, red onion, lettuce, tomato, mustard and dressing, and the Angus Roast Beef & Cheese, which earned celebrity status in Pain and Gain, a 2013 American crime film starring Mark Wahlberg.

Schlotzsky’s also has Cinnabon cinnamon rolls, Carvel ice cream and Jersey Roasters Coffee, and will soon offer yogurt and fruit salad breakfast selections. The soda machine, which contains 129 different flavors, has been an exciting addition to the restaurant, according to Dalleggio. “It’s always fun to see what flavors mix together,” she said.

Patrons can take advantage of the Monday “Bunday” deal, which includes any small sandwiches or pizza for $3.99 (after 3 p.m.), or try their luck at Bingo on Wednesday nights. Those who can finish a large sandwich in fewer than 10 minutes — the restaurant’s “Lotza Meat Challenge” — are rewarded with a free Cinnabon and their picture on the wall.

“Every day is a little bit better,” she said. “I already have people coming in four times per week. Those who come in and try it really love it.”

Located in the Englewood ShopRite Plaza, Schlotzsky’s is open Monday through Friday, 8 a.m. to 8:30 p.m., Saturday, 9 a.m. to 8 p.m., and Sunday, 10 a.m. to 6 p.m.

For more information, call 201-608-5422 or visit schlotzskys.com.

Source: NorthJersey.com

Schlotzsky’s-Cinnabon opens in Corsicana, TX

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Don’t miss the grand opening of the new Schlotzsky’s-Cinnabon in Corsicana, TX on Thursday, June 27. Doors open at 10am and the first 100 people to purchase a Cinnabon 6-Pack will get free Schlotzsky’s for a year. We’ll have lots of fun games and prizes, so get there early!

3101 Mountain Drive

903-641-2867

*One small The Original sandwich per week at this location for 52 consecutive weeks commencing on June 27, 2013 and expiring on June 27, 2014. Only valid for persons 18 years or older. Offer valid only at the Corsicana Schlotzsky’s.

Schlotzsky’s Inks Franchise Agreement for 55 New Restaurants Throughout Seven Former Soviet Countries

Schlotzsky’s®, home of The Original® round toasted sandwich and famous Fresh-from-Scratch® buns, recently signed a franchise agreement for 55 restaurants throughout seven of the former Soviet countries, including Russia, Belarus, Estonia, Kazakhstan, Latvia, Lithuania and Ukraine.

The master franchise agreement was awarded to Moscow-based entrepreneur Mehmet Akpinar, who plans to open the first restaurant in Moscow. The remaining locations are expected to open over the next 10 years.

“This is a time-tested brand that has the ability to bring people together, from all walks, in their love for Schlotzsky’s sandwiches,” said Akpinar, who currently owns Pegas Touristik, a large tour operator which services Moscow and Antalya, as well as the newly formed Golden International Management Services Ltd. “After looking at the international success of Focus Brands’ restaurants and the available market share for a restaurant like Schlotzsky’s in these countries, it seemed like a natural fit for us. I’m thrilled to open the first location.”

Mike Shattuck, President of Focus Brands International, said this was one of the more significant deals the company has ever signed.

“This is a huge deal for us – we love expanding the Schlotzsky’s brand with entrepreneurs like Mehmet, who understand the complexities, challenges, and rewards of operating a company within their respective country,” he said.

As with domestic growth, further international expansion remains a focal point for Schlotzsky’s in 2013 and beyond. Company plans call for over 30 locations in the next five years.

International Schlotzsky’s franchise locations can currently be found in Azerbaijan, Turkey, and South Africa.

Schlotzsky’s offers more than 15 different sandwiches on its famous unique round freshly-baked buns, as well as gourmet pizzas made with Fresh-from-Scratch crusts, freshly made-to-order tossed salads, and a variety of soups.

Source: Restaurant News

Get Your Kicks with Route 66 Sandwiches

Route 66, also known as the Main Street of America, is the inspiration behind Schlotzsky’s latest menu additions. Running from Chicago to California, the historic stretch of highway winds its way through numerous states, incorporating a variety of different cultures, tastes, and flavors. From now until August 25, the home of The Original round-toasted sandwich will feature these flavors in three signature sandwiches.

After the initial leg in 2010, which was the most successful summer promotion in company history, Schlotzsky’s extended its journey down Route 66 to the fall season. Gearing up for another trip, which combines the flavors of the last two promotions, Schlotzsky’s has brought back the Windy City Pastrami & Swiss, California Chick, and Albuquerque Turkey.

“Back in 2010, our guests fell in love with the bold, regional flavors of the Route 66 promotion,” says Kelly Roddy, president of Schlotzsky’s. “We could not be more excited to bring back these crowd-favorite sandwiches and celebrate this historic stretch of highway again this summer.”

The three signature sandwiches include:

· Windy City Pastrami & Swiss: sliced pastrami and melted Swiss cheese with Dijon mustard and our signature dressing on toasted Dark Rye bread.

· California Chick: thinly sliced, roasted chicken breast, pepper jack cheese, bacon, guacamole, red onion, tomatoes, lettuce and fat free spicy ranch dressing on toasted Jalapeño Cheese bread.

· Albuquerque Turkey: smoked turkey breast and crispy bacon with cheddar, mozzarella, and parmesan cheeses layered with fire-roasted vegetables, chipotle mayonnaise, shredded lettuce, tomato and our signature dressing on toasted Jalapeño Cheese bread.

Big Bet

Schlotzsky’s mega-deal puts SoCal in hands of neophyte ‘zee

By Beth Ewen

Schlotzsky’s is betting everything in its new Southern California market on one man: Moe Vazin, who owns two American Maid manufacturing plants and six Buy Low grocery stores that do a brisk deli business—but who has never operated a restaurant.

The Austin, Texas-based franchisor has inked a deal for 170 restaurants—yes, 170— with Vazin, who actually was pushing for up to 300 stores. “This one is by far the largest,” says Schlotzsky’s President Kelly Roddy about the deal. “We try to keep them under 30, and we actually try to keep them in the range of 10.”

But Roddy decided to end discussions with multiple prospects, each of whom wanted to open 25 or so restaurants, and put them all in Vazin’s hands, for a territory that includes Ventura, Los Angeles and Riverside counties, stretching from just south of Santa Barbara all the way to the Nevada/Arizona borders.

“There are very few people who have the business background to handle the volume of 170 restaurants, that have that capital to build out that quickly. It takes a very unique person to do a deal that large,” Roddy says.

Vazin says he likes Schlotzsky’s new format, which includes Cinnabon cinnamon rolls and Carvel ice cream, along with the flat round buns that define a Schlotzsky’s sandwich. All three are owned by Focus Brands in Atlanta, in turn owned by private equity firm Roark Capital, and Schlotzsky’s is the first Focus company to sell all three products under one roof.

“The new format is gorgeous,” Vazin says, adding he found Roddy and his management team to be “very, very receptive” and “very open-minded. We hit it off really well.”

Vazin says he’ll use funds from his operating companies to get the first five or so stores opened, and will seek bank loans and perhaps financial partners down the road. He’s working now to sign letters of intent for locations, and wants to get five to seven opened this year.

“They were looking for operators who were aggressive and had a long-term plan. I told them I’m not going to dabble in it,” he says, adding he’s downsizing his grocery store operation in order to focus on the restaurants. He’ll continue operating his American Maid plants in the Los Angeles area, which make small housewares such as plastic pitchers and storage tubs.

Vazin also sells imported goods through a related company, VMI International, and has real estate holdings tied to his family’s dealings in the supermarket business.

Many franchisors avoid cutting mega-deals with a single operator, especially someone new to the brand, and some scoff at the idea that all the stores will ever be built out. Roddy, too, acknowledges the risk in turning away seven or so operators who would all start building at the same time.

But Roddy is convinced. “Trust me, we had a lot of conversations about that,” Roddy says. “They’re used to running a large business, a multi-unit business, and they’re well capitalized.” That last point may have been most convincing, given the difficult times most franchisees face in raising money.

How long will it take to get those 170 stores open? “We are saying nine or 10 years. Moe is saying five years. I wouldn’t be shocked to see Moe get them open in five,” Roddy says.

Source: Franchise Times

Serving sandwiches for a quarter century

Schlotzsky’s Deli celebrates 25 years in Battle Creek

Written by
Jennifer Bowman
The Enquirer

Schlotzsky’s celebrates 25 years in Battle Creek

Eric Kitchen said he hears it at least three times a week.

“So many people pull off the highway and come here to eat and say, ‘I cannot believe I found a Schlotzsky’s. This is the best sandwich on the planet. Do people in Battle Creek know how lucky they are?’” said the 48-year-old. “We get that a lot.”

This month marks 25 years since Kitchen moved back to his hometown from Oklahoma City to open Schlotzsky’s Deli, a Texas-based sandwich shop. He now operates three locations in Battle Creek — on B Drive North, West Michigan Avenue and South 20th Street — and one in Portage on South Westnedge Avenue.

Not bad for a guy who brought a national franchise restaurant to Michigan for the first time when he was just 23 years old.

“I determined that from the restaurant business,” he said, “to be 100 percent committed, the only way to do it is to start something yourself.”

That commitment is clear through his customer service. Kitchen said it’s difficult to choose what has been most rewarding for him since he began the business. It could be the young locals he employed throughout the years, he said, or catering a funeral to fulfill a man’s request. Once, he said, they hustled all night to prepare to cater a 1,500-person event before realizing they hadn’t figured out a way to transport all the food.

But what comes easy for Kitchen is revealing how he has managed to keep his doors open for decades.

“Business isn’t that complicated,” Kitchen said. “If a customer leaves with a smile on their face, telling themselves they’re going to be back soon, then we’ve done our job.”

General Manager Jim Keating — who Kitchen said has been on the team since day one and also acts as a minority owner — agreed.

“It comes down to taking care of your customer,” he said. “If you take care of your customer — give them great service, give them a great product at a reasonable price — they’re going to come back. It all comes down to customer service. That’s the most important thing, is taking care of the customer and treating them like family. And we do that everyday.”

Schlotzsky’s opened in 1971 in Austin, Texas. It was home to a “single, one-of-a-kind sandwich,” according to its website, and now is an international franchise with locations in 35 states and four countries. Its menu has been expanded to offer salads, soups and pizzas.

Kitchen said being in business in 25 years has made it impossible to escape any economic downturn. A company that once boasted dozens of locations throughout the state, Kitchen is now the only remaining franchise operator. He closed his Marshall location about a year ago when it was decided that the cost of revamping the store and taking care of small children at home was too much.

While they used to have a heavy focus on growth, Kitchen said they’re now looking to provide the best quality of customer service at their current locations.

“I think if you do a darn good job, there’s room in the economy for a business,” he said. “There’s much more competition in town than there was when we first started. But I think more people dine out. I think that’s always skewing upward.”

But what has helped, Keating said, is the duo’s close connection to the community. Both are Lakeview High School graduates and work to help with community and school events on behalf of the business.

“Seeing those kids coming in everyday and supporting them, as well as them supporting us, I think is very important,” he said. “The parents and the families appreciate that as much as we appreciate their business. So you try to help out everybody as much as you can and give back as much as you can, and that’s what helped us grow.”

And there are no plans to stop now.

“We probably have 25 more years in us,” Kitchen said.

Source: Battle Creek Enquirer

Schlotzsky’s Shatters Company Record With Agreement for 170 New Restaurants

Fast-Casual Chain Inks Game-Changing Partnership to Build Huge Presence in Southern California

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In a historic deal with far-reaching impact in the fast-casual segment, Schlotzsky’s®, the home of The Original® round-toasted sandwich and famous Fresh-from-Scratch® buns, announced today it has signed the brand’s largest franchise agreement in more than 40 years. Anchored by its new Lotz Better® model and consistent positive sales, the partnership calls for 170 Schlotzsky’s locations throughout California, including Los Angeles, Riverside, Ventura and San Bernardino counties.

Each of the new restaurants will feature a new, contemporary design and an upgraded service model in which crew members hand-deliver food to the tables. In addition, as part of a co-branding deal with Cinnabon® and Carvel®, the locations will include counters offering signature treats from the iconic dessert brands.

“The magnitude of this franchise agreement is a testament to the growing strength of our brand in the marketplace,” said Kelly Roddy, president of Schlotzsky’s. “Between this agreement in California and multiple others we’ve signed in the past year alone, the momentum is incredible. On top of the obvious benefits the expansion is having on our brand, it’s also creating job growth in communities around the country,” noting that the new locations in Southern California will create nearly 7,000 jobs in the next five years.

After successfully completing its initiative to reimage its 350-plus unit franchise system, executives of Schlotzsky’s are focusing on growing in markets where there is a demand for a high-quality franchise brand. In this newest deal, Moe Vazin is responsible for opening the 170 locations throughout the market. Prior to joining the Schlotzsky’s family, Vazin experienced much success with his extensive management experience, accumulating a portfolio of supermarkets, manufacturing and distribution in the retail industry.

“Obviously, we look very carefully at brands before making a significant investment like this,” Vazin said. “We had many reasons for choosing Schlotzsky’s, but the key factors were its high-quality, fresh sandwiches, pizzas, salads and soups, the fact that we can offer Cinnabon and Carvel under the same roof, and an incredible management team that shares our vision of the brand in Southern California.”

Roddy added that Vazin perfectly fits the profile for a Schlotzsky’s multi-unit franchisee. “He’s a top-notch operator, and we’re confident he will not only uphold our brand standards and reputation, but knock it out of the park by making us the top fast-casual destination in Southern California,” he said.

This partnership comes on the heels of Schlotzsky’s signing a multi-unit franchise agreement in May 2012 with regional developers John Fehmer and Anastasia Rusakov to open 25 new Schlotzsky’s locations throughout Orange County, Calif.

With more than 350 locations worldwide, Schlotzsky’s continues its growth momentum by aggressively targeting markets in Texas and untapped markets around the country for multi-unit developers. These markets include: Atlanta, Charlotte, Denver, Kansas City, Miami, Nashville, Raleigh, St. Louis and Tampa, as well as other underdeveloped markets through the United States. Roddy added that, ideally, Schlotzsky’s plans to have upwards of 700 locations by 2016.

For more information regarding the Schlotzsky’s franchise opportunity, visit http://www.schlotzskysfranchising.com/or call 800-846-BUNS.

 

Schlotzsky’s comeback story: The days of bankruptcy are long gone

Fast Casual

 

February 4, 2013 - Cherryh Butler

Everybody loves a good comeback story, and if Hollywood were to feature one about a restaurant as opposed to an underdog sports team, Schlotzsky’s would be the star. After all, what’s more inspiring than a brand reclaiming a top spot in the industry less than a decade after filing bankruptcy? That story belongs to Schlotzsky’s President Kelly Roddy, the man who took over in 2007, and helped the nearly extinct chain to accomplish seven years in a row of positive comps. It’s also enjoying a huge growth spurt, opening 30 units in the past two years with plans to open at least 50 more this year.

“All round, Lotz better”

While most brands struggling to regain relevancy tend to overhaul their entire menu, Schlotzsky’s left it alone for the most part except for changing the salads — they’re fresh now — and a few other menu additions. Instead of changing the food, Roddy decided to concentrate on updating the look and feel of the brand. What sets Schlotzsky’s apart from competitors, he said, is serving sandwiches on made-from-scratch, round buns, as opposed to the subs served in most restaurants. Those round buns inspired the chain’s design element and new tagline, “All round, Lotz better.” (Click here to see photos of the new design.)

“It’s our brand filter, our promise to do everything better,” Roddy said.

The first unit to get the redesign was in Waco, Texas, in 2009, because if it worked there, “We knew it would work anywhere. Circles are just a cool design and you see them everywhere from on the walls to the lamp shades to our cups and bags,” Roddy said. “When you see a circle, we want you to think Schlotzsky’s.”

The design also incorporated fresh, modern colors, including apple green, sky blue and bright red mixed with some earth tones.

“It’s just a cool, hip look,” he said.

When sales increased at the Waco unit by 45 percent, Roddy and his team knew they were onto something and began building all the new units with the new look. They still had 350 “old” stores, however, that needed updated. They went to work planning how to use their marketing dollars to retrofit the other stores. It took a few years, but now nearly every unit has new paint inside and out, new signage, packaging and road signs.

Better service

Although customers still order at the counter, Schlotzsky’s staff bring their food to their tables. In the past, guests waited for their numbers to be called and had to fetch their orders.

“It’s now more of a sit down and relax atmosphere, and we’ve removed the clutter with the numbers,” Roddy said. “We also added more soft seating instead of mainly just hard chairs. There’s more booths and nice lighting. It feels more like a casual dining experience.”

The food comes on china as opposed to paper products, which also upgrades the experience.

Branding together

The chain also found another way to increase sales; it added a Cinnabon Express to about 200 of its locations, and 30 units now house Carvel Ice Cream units.

“When we add these brands, we are more of a complete package,” Roddy said. “We may be selling ice cream to one out of 10 customers during the day, but it’s more about creating family events at night. It helps bring in more families. We’ve seen a nice little bump in the Carvel stores at dinner.”

Cinnabon, which sees half its sales as take out, also encourages guests to spend more money.

“They’ll stop in for lunch and then grab Cinnabon to go,” Roddy said. “It’s a very inexpensive way to put in another national brand and bring in customers.”

Looking ahead

Schlotzsky’s is in full growth mode, said Roddy, who predicts the spurt won’t stall anytime soon. The chain, which has a presence throughout the States, has sold more agreements in Texas and Oklahoma and has also targeted Phoenix and California. Franchises will also soon open in Philadelphia, North and South Carolina, New Jersey, Kentucky, Tennessee and Florida. An announcement about an international deal is also just weeks away, Roddy said.

“We’re not only financially strong; we are growing and will be for years to come,” he said. “It’s just been a great ride.”

Source: Fast Casual

Schlotzsky’s coming back to Paris this summer

Posted on Feb 2, 2013 in Business by 

A Dallas-based franchise partner with Schlotzsky’s restaurant has signed an agreement to open a new location in Paris, according to Schlotzsky’s Communications Manager Amanda Palm.

The contract for the franchise was signed last December, and the company has been looking for a prospective location for the sandwich restaurant, as well as working on a lease and designing the restaurant.

“Our best guarantee is we’ll open in the summertime,” Palm told reporters. “Six to seven months is a quick turnaround, but that’s what we’re aiming for.”

Schlotzsky’s operated in Paris for several years on Lamar Avenue before the company declared bankruptcy in 2004.

In 2006, the sandwich restaurant was acquired byFocus Brands, an affiliate of private equity firm Roark Capital Group, parent company of Cinnabon, Carvel, Moe’s Southwest Grill, and Auntie Annie’s.

Palm told reporters that Schlotzsky’s would be the primary brand in the store, but will feature a co-brand with sister chain Cinnabon. The new location will also sell select Carvel ice cream products.

Source: eParisExtra.com

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