Industry Veteran and Culinary Expert, Paul Freeman, Joins the Schlotzsky’s Team
March 02, 2011 // Franchising.com // AUSTIN, TX – Schlotzsky’s, home of The Original® round toasted sandwich and famous Fresh-from-Scratch® buns, is proud to welcome Paul Freeman as the new Vice President of Research and Development. Freeman, who has an extensive professional background in culinary services with Metromedia Restaurant Group and restaurants such as Steak & Ale, Bennigan’s, Perkins and Bob Evans, has been appointed to lead the menu development in accordance with the new look and feel of each restaurant.
“Schlotzsky’s is known for their freshly baked buns, quality ingredients, exceptional service and quirky personality,” Freeman said. “My plan from a research and development standpoint is to maintain the integrity of the brand system-wide so we continue to set ourselves apart and solidify success for the new and existing franchisees across the country. At the same time, I look forward to lending my culinary experience to ensure the menu items continue to delight our customers.”
As Vice President of Research and Development, Freeman will continue to improve Schlotzsky’s menu offerings while maintaining the core of Schlotzsky’s business—their buns. Freeman holds a culinary degree from The Culinary Institute of America and has more than 30 years of experience in the restaurant industry.
“We are truly excited to have someone of Paul’s caliber joining the Schlotzsky’s team,” said Schlotzsky’s President Kelly Roddy. “We know that he will continue to build our ‘Lotz Better’ brand as the new VP of Research & Development.”
Schlotzsky’s recently introduced an entirely new brand image that is attracting a younger, hipper crowd and refueling franchise growth around the country. The brand reinvention, which is literally and figuratively “All ‘Round ‘Lotz Better,” includes a new prototype restaurant featuring vibrant colors, playful slogans, contemporary furniture and artwork, and a partnership with sister company Cinnabon® that offers franchisees two brands under one roof. Schlotzsky’s also introduced a new service model where crew members hand-deliver food to the tables.