Schlotzsky’s-Cinnabon-Carvel opens in Tallahassee on November 8

 

Come celebrate the grand opening of our newest Schlotzsky’s Cinnabon-Carvel location in Tallahassee at 1814 W. Tennessee Street! As part of the celebration, Schlotzsky’s will reward the first 100 customers who purchase a CinnaPack™ of six Cinnabon Classic rolls at the new Tallahassee location, with free Schlotzsky’s for a year, which includes one free The Original (small) sandwich a week for a year. In addition, fans will have the chance win prizes such as an Apple iPad, $100 Schlotzsky’s Gift Card, and $50 Schlotzsky’s gift card when they sign up for the Bun & Fun eClub during opening week.

 

*One The Original (small) per week at this location for 52 consecutive weeks commencing on November 8, 2012 and expiring on November 8, 2013. Only valid for persons 18 years or older. Offer valid only at the Tallahassee Schlotzsky’s.

© 2012 Schlotzsky’s Franchise LLC. All rights reserved

Schlotzsky’s-Cinnabon-Carvel picks location for Galveston

By Laura Elder

The Daily News

The scoop: The suspense is over for island Schlotzsky’s fans. After months of scouting sites, Cynde Whitson has settled on where she’ll open Schlotzsky’s, Carvel Ice Cream and Cinnabon franchises under one roof.

Whitson will open the concepts at 500 Seawall Blvd. in the space formerly occupied by Lasso a Latte Coffee Shop, which closed in February. The space is within the Piazza Blanca Shopping Center. Whitson also plans to lease a secondary space at the shopping center for baking and storage.

Whitson had been in talks to lease space at 1228 Seawall Blvd. that Capital Q BBQ left vacant nearly a year ago. But the issue came down to a drive-through. Benno’s on the Beach is a neighbor and there were worries that a drive-through would eat up too much parking space. The Piazza Blanca site already has a drive-through window.

Schlotzsky’s is known for its sandwiches, pizzas, salads and soups, while Cinnabon is famous for oven-hot cinnamon rolls. Carvel, a 75-year-old name in ice cream, is best known for “Fudgie the Whale” and “Cookie Puss” cakes.

Atlanta-based Focus Brands Inc. is the franchiser and operator of Carvel, Cinnabon and Schlotzsky’s.

Whitson, who owns Schlotzsky’s and Cinnabon franchises in League City and Texas City, is aiming for Dec. 17 opening of the island concepts.

Source: Galveston Daily News

Schlotzsky’s-Cinnabon-Carvel opens in Kyle on Monday, 9/24

 

Come celebrate the grand opening of our newest Schlotzsky’s-Cinnabon-Carvel location in Kyle at Kohlers Crossing and I-35! The Original sandwich will be offered all day for just $1.99, plus the first 50 guests to purchase a Cinnabon six pack will receive FREE Cinnabon for a YEAR*. Giveaways and entertainment for the whole family will be offered throughout the day. Feel free to hang out with Bobby Bun, pick up a free Kyle-themed T-shirt, visit the face painter from 11am-1pm or balloon twister from 4pm-7pm, and enter to win in our eClub gift card drawing.

19350 I-35 South

512-262-7267
*One Cinnabon Classic Roll per week at this location for 52 consecutive weeks commencing on September 24, 2012 and expiring on September 24, 2013. Only valid for persons 18 years or older. Offer valid only at the Kyle Schlotzsky’s.

© 2012 Schlotzsky’s Franchise LLC. All rights reserved

Schlotzsky’s President Kelly Roddy on FOX Business News

Kelly Roddy talks to FOX Business News about Schlotzsky’s expansion plans and the success we found with co-branding with Cinnabon and Carvel Ice Cream.

QSR 50 Contenders

August 2012 | By Sonya Chudgar

These quick-service and fast-casual companies just missed the QSR 50.

Want to know which 15 brands are knocking on the QSR 50’s door? Some are old favorites, others are new to the list, but they’re all trying their hardest to climb their way into the Top 50 ranks.

51 McAlister’s Deli RANK LAST YEAR: 52

While McAlister’s grew by only two units in 2011, its sales increased by more than $25 million over 2010. In April, the company announced a brand-wide redesign that will add bar stools and booths, WiFi, and a Tea Bar to stores. Customer loyalty appears solid, meanwhile, as a Technomic study revealed consumers aged 19–34 ranked McAlister’s the top fast-casual brand in terms of social responsibility and food quality.

52 Auntie Anne’s ( 51 )

Auntie Anne’s added 120 stores last year, almost half of them abroad, and celebrated its 23rd year of positive sales growth. The pretzel company also signed a $25,000 check to jumpstart its charitable partnership with pediatric cancer nonprofit Alex’s Lemonade Stand Foundation, and in January began testing whole-grain pretzels.

53 Moe’s Southwest Grill ( 53 )

Moe’s was seeing green in 2011, between its first LEED-certified store in Williston, Vermont, and $381 million in sales. In fact, since unleashing its Food Mission in January 2011, Moe’s AUV increased by a whopping $114,000. The brand also inked a licensing deal with BJ’s Wholesale Club and shows no signs of slowing down, with a strategic plan to grow to 800 locations by the end of 2015.

54 Wingstop ( 54 )

In the 12 months leading up to this summer, Wingstop signed agreements to add more than 325 units, including 120 in Mexico, and celebrated its 500th location in Brooklyn. October ushered in the brand’s 10th flavor, Louisiana Rub, and the opening of rapper Rick Ross’ first unit. Super Bowl Sunday, meanwhile, resulted in monster sales of 5.6 million wings—a 12 percent boost over 2011’s Super Sunday—and helped Q1 sales soar 10.5 percent over Q1 2011.

55 Cold Stone Creamery ( 49 )

No. 49 on last year’s QSR 50, Cold Stone lost 36 net units last year and suffered a loss of nearly $20 million in year-over-year sales. Still, the chain remains in the game. It debuted frozen yogurt in stores nationwide last summer, rolled out a line of plated desserts, and signed franchise partners in Singapore, Greece, and Brazil.

56 Au Bon Pain ( 55 )

First, Au Bon Pain shelled out $500,000–$1 million per store to remodel flagship locations in Boston, installing snappy iPad ordering and sandwich and salad stations. The brand also boosted its menu by adhering to the cupcake craze and adding the frosted handhelds along with enhanced beverage options. Then, in New York City, remodeled stores began generating double-digit sales increases. Now, given the enthusiastic customer response, Au Bon Pain plans to take the makeover nationwide and expedite store openings this year.

57 Taco John’s ( 56 )

Taco John’s winged it last fall, to extremely positive results. The West-Mex chain enjoyed a $15 million boost in sales over 2010, thanks primarily to three varieties of wings that joined the menu in late October. Though originally intended to be a limited-time offer, wings increased sales so significantly, they may earn a permanent spot in the chain’s starting line-up.

58 Souplantation and Sweet Tomatoes ( 57 )

The sustainable, healthy approach continues to pay off for Souplantation/Sweet Tomatoes, whose 192 restaurants boast the same AUV as McDonald’s. In February, the brand joined Kids LiveWell and in September, parent company Garden Fresh Restaurant Corp. became the largest restaurant chain in the nation to be certified by the Green Restaurant Association.

59 Firehouse Subs ( 60 )

Last year, the brand founded by firefighting brothers became the first national chain to host the Coca-Cola Freestyle machines in all its restaurants. Along the way, it added 79 stores and 80 new franchisees and entered 13 new markets, including its first international market. The Firehouse Subs Public Safety Foundation, which puts a local face on the restaurant, also raised $1.8 million to donate to local fire and police departments and emergency medical services. This is one fire you don’t want to put out.

60 Baja Fresh ( 58 )

Get fresh, save the earth. That was Baja Fresh’s message in 2011, when the Mexican brand rolled out its Earth Fresh Initiative, which features recycled bags, unbleached recyclable burrito wrapping paper, and biodegradable plates. Though sales declined by $12 million from the previous year, the company is continuing its international expansion, announcing its first Singapore location.

61 Fuddruckers ( 59 )

A tough 2010—Fuddruckers filed for Chapter 11, closed nearly 50 units, and was purchased by Luby’s—set 2011 up as a recovery year. Sales dropped by $12 million, but Luby’s has lofty goals in mind for the burger company, including the first combined cafeteria-Fuddruckers unit, a Fuddruckers drive thru, and expansion into Mexico.

62 Corner Bakery Café ( 62 )

Corner Bakery Café retained its No. 62 spot following the acquisition of parent group Il Fornaio Corporation by Roark Capital Group in June 2011. System-wide sales grew to $261 million, up $14 million from 2010, and community work remained strong as the brand raised $268,000 during the 2011 Dine Out for No Kid Hungry. Millennial consumers, in fact, gave top marks to Corner Bakery Café for its charitable efforts and support of community organizations.

63 Charley’s Grilled Subs ( N/A )

A newcomer to the contenders list, Charley’s hired Bob Wright as the company’s first COO last April. Wright grew the brand by 30 units, emphasized international expansion, and received a promotion to president in January. Charley’s announced a play in the fast-casual category in December, unveiling Charley’s Philly Steaks, an upscale version that may have up to 10 locations open this year.

64 Schlotzsky’s ( 63 )

Turning 40 last year, Schlotzsky’s had much to celebrate. Things got “Lotz Better” when the rebranding project, which refreshed the menu and splattered store interiors with vibrant colors, boosted visits by 18–25-year-olds and doubled salad sales. All locations that open going forward will be tri-branded with Cinnabon and Carvel, an idea that began in 2009 and has increased AUV by $9,000. As the brand eyes its goal of 600–700 units by 2015, upping pizza sales will be the next target.

65 Jamba Juice ( 61 )

The company sold 173 units in 2011, refranchising to shift to an asset-light model, and signed Venus Williams as a franchisee. In January, Jamba launched BLEND Plan 2.0, which hopes to grow Jamba’s licensing category from 30,000 to 50,000 touch points and debut JambaGo, a new platform for nontraditional venues. A move in the tea category may be on the horizon, too, as Jamba acquired burgeoning tea company Talbott Teas in February.

Source: QSR Magazine

3 profitable restaurant models

Schlotzsky’s Deli, Moe’s Southwest Grill and Sizzler discuss the payoffs of their recent remodeling projects

June 7, 2012 – Mark Brandau

Restaurant brands are getting more than just a fresh coat of paint with their latest efforts to refresh and remodel.

In addition to looking modern and relevant, now a necessity in a highly competitive restaurant landscape, chains are repositioning themselves, expanding into new dayparts and sales layers, and motivating their franchisees and staff through large investments for reimaging.

While major public companies like McDonald’s, Wendy’s and Bob Evans have identified remodeling as a major growth strategy, smaller brands also are targeting significant returns on reimaging investments and renewed growth. Schlotzsky’s Deli, Moe’s Southwest Grill and Sizzler spoke with Nation’s Restaurant News about how their recent remodels have begun to pay off.

Schlotzsky’s Deli: Tripling down on new positioning

In order to complete the reimaging of its more than 375 restaurants in 2011, Schlotzsky’s Deli invested $40 million in not only refreshing the chain’s décor but also in adding service elements to solidify its positioning as a fast-casual brand.

“Schlotzsky’s had gone through many years of being in between quick service and fast casual, so we repositioned from our marketing, service, and look and feel,” president Kelly Roddy said. “We changed it to ‘Lotz better,’ with new packaging and colors, new signage, and with food runners bringing food to the table. … We saw a significant improvement in customer counts and sales as soon as we finished the reimages.”

The Austin, Texas-based chain, which is a division of Atlanta-based Focus Brands, steadily grew average unit volumes after accelerating the rebrand process in 2011, going from average sales of about $660,000 in fiscal 2007 to about $780,000 by the end of 2011. Year-to-date, average unit volumes are tracking at about $800,000, Roddy said.

Some units even co-branded with other Focus properties, including Cinnabon and Carvel, to expand into dayparts beyond the typical lunch rush, he added. Units co-branded with a Cinnabon are on pace to pay back the remodel investment within nine months, while other Schlotzsky’s locations that simply updated the décor would reach their return in about 16 months.

“We now have a brand that’s more relevant and seated more strongly in the fast-casual position,” Roddy said. “We’re very much a lunch business, so our goal now is to reach beyond lunchtime. We can take some items we currently sell, such as our pizzas, which we’re starting to promote past 3:00 now, and introduce ourselves as a dinner player.”

The ability to fill the restaurant with customers at all points of the day — including for Cinnabon treats in the morning or at snack time and for Carvel ice cream at night — has increased productivity without adding much incremental labor, according to Roddy. He added that franchisees are bullish on the potential of Schlotzsky’s units tri-branded with Cinnabon and Carvel.

“It has re-energized the franchise base,” he said. “They’re starting to grow now, and people who haven’t built stores in a decade are out there expanding. We’re selling a lot of franchises, but we can be particular about who we let into the brand because it’s in such high demand.”

There currently are about 20 tri-branded locations, and Schlotzsky’s plans to open 35 more in 2012, Roddy said.

Source: Nation’s Restaurant News

Schlotzsky’s: Unique sourdough makes sandwiches special

By SCOTT CHERRY World Scene Writer

Published: 5/24/2012  2:28 AM

I remember when Schlotzsky’s opened its first Tulsa store in the late 1970s, it seemed like a hip, funky place, well-suited for young adults and college students from the nearby University of Tulsa.

It was in a small building at 11th Street and Pittsburg Avenue, which today houses a Tacos Don Francisco.

I also thought the Schlotzsky’s original sandwich with the distinctive sourdough bread was unique and wonderful.

I recently visited two Schlotzsky’s locations – one in Broken Arrow to eat and one in Tulsa for an interview and photos – and found that original sandwich still rings my bell.

I ordered a medium ($4.99), plenty big enough for most appetites. It was loaded with smoked ham, Genoa and cotto salamis, melted cheddar, mozzarella and Parmesan cheeses, black olives, red onion, lettuce, tomato, mustard and a light dressing.

While the combination of flavors is pleasing, it really is the thick bread that makes the sandwich special.

I have a co-worker who goes ga-ga over Schlotzsky’s pizzas, so we ordered an 8-inch grilled chicken and pesto ($4.99), made with a thinner version of the sourdough bread.

I found I would prefer a more traditional pizza crust, but the toppings were impressive. They included big chunks of grilled chicken, mozzarella and Parmesan cheeses, basil pesto, green onions, black olives and tomatoes, and the pesto gave it a zingy flavor.

We also had a turkey avocado Cobb salad ($7.99) and a medium hand-carved turkey sandwich ($7.99), one of three special sandwiches that will run until June 1. The others are braised beef and mushrooms with fire-roasted vegetables, and hickory-smoked ham with havarti cheese, bacon and honey Dijon dressing.

Our roasted turkey sandwich also had havarti cheese, along with big slices of fresh avocado. We must have been on a turkey-avocado kick because they were in the salad that also included crisp mixed greens, chopped bacon, diced avocado, goat cheese, diced boiled egg, diced tomatoes, black beans and garlic focaccia croutons, topped off with a good house-made ranch dressing.

Schlotzsky’s has undergone some big changes over the past year or so, beginning with ownership. The Ramsey family sold their Oklahoma restaurants back to the corporation, Fancy Foods, according to Scott Mullen, manager of the 71st Street store. Shane Ramsey still is district manager over nine Tulsa- and Oklahoma City-area restaurants, and his brother, J.J., works in the Austin area, where Schlotzsky’s was founded in 1971.

All of the stores have been remodeled with a brighter, more modern look and have been co-branded with Cinnabon and Carvel ice cream, two other Fancy Foods properties. Cinnabon makes classic cinnamon rolls and pecan rolls.

“We open the drive-through at 8 a.m. for Cinnabon items and beverages,” Mullen said. “And ice cream sales are picking up with the warmer weather. Having the three brands in one spot has been popular.”

Source: Tulsa World

Schlotzsky’s-Cinnabon opens in San Antonio May 19!

The new Schlotzsky’s-Cinnabon in San Antonio, Texas is scheduled to open at 8am on Saturday, May 19!

The first 100 customers to purchase a Cinnabon 6-Pack will receive free Schlotzsky’s each week for a year, so get there early to snag a spot in line.

Schlotzsky’s-Cinnabon

Address: 8311 Highway 151, San Antonio, TX

Phone Number: (210) 647-5099

Schlotzsky’s headed for Stillwater

By Ricky O’Bannon

For Bryan & Mia Whitfield, doing what you love means getting into the business of sandwiches.

Stillwater was once home to the sandwich chain Schlotzsky’s, and Bryan said he and his wife fell in love with the brand. Once it closed, that wouldn’t stop the family from driving for an hour or more to satisfy cravings for what he called a very “unique sandwich.”

“We would get the whole family together and drive to the Oklahoma City or Tulsa area for Schlotzsky’s,” Whitfield said.

The couple have lived in Stillwater since 1989 after moving back to the city where they graduated from Oklahoma State University. Earlier this month, the Whitfields signed a franchise agreement with the company to open six Schlotzsky’s stores in Oklahoma, including one in their hometown.

Whitfield said he plans on opening the Stillwater location by the end of 2012 before later opening stores in Owasso, Enid, Lawton, Bartlesville and Ardmore.

The Stillwater location has a tri-branding deal, meaning it will also offer Cinnabon products and Carvel, an ice cream brand that has traditionally been offered on the East Coast.

“That allows us three draws instead of one,” he said. “You’ve got folks who are very passionate about Cinnabon who might be introduced to Schlotzsky’s for the first time and (vice versa).”

Whitfield said the location of the store is still being finalized. The restaurant will employ approximately 45 people in Stillwater.

After word got out about the chain coming back, Whitfield said, he’s heard from a number of people who told him they were happy to see Schlotzsky’s in Stillwater again.

“We weren’t the only ones who had a passion for the sandwich, ” he said. “We’re obviously very excited at the response so far, and we’re very excited to bring this to Stillwater.”

Source: Stillwater NewsPress

Franchise agreement will bring Schlotzsky’s to Bartlesville

By Abigail Singrey

asingrey@examiner-enterprise.com

Plans are in the works for a new Schlotzsky’s in Bartlesville, but the grand opening will not be this year.

Regional developers Bryan and Mia Whitfield of Stillwater plan to open six Schlotzsky’s in Stillwater, Bartlesville, Owasso, Enid, Lawton and Ardmore. The Whitfields signed a multi-unit franchise agreement with Schlotzsky’s, which also included a co-branding agreement with Cinnabon and Carvel.

A Schlotzsky’s restaurant typically employs around 45 people and occupies about 3,200 square feet, Bryan Whitfield said.

The Whitfields were targeting communities where Schlotzky’s would be a “unique offering,” Bryan Whitfield said.

“We live in Stillwater, and we kept thinking about how big the demand was in a town the size of Stillwater,” Whitfield said. “… Our business plan will have us developing all of these in the shortest time possible. We are going to start in Stillwater and grow from there.”

The first restaurant will open in Stillwater by the end of the year. The Whitfields have a contract pending on a site. The timing of the opening of the rest of the locations has not been determined, Bryan Whitfield said.

“It will be dictated by where real estate opportunities lead us first,” Bryan Whitfield said.

Opening a restaurant will fulfill a life-long dream for Bryan Whitfield. After working in fast food in high school, he had always wanted to open a restaurant. After a career in electrical and software engineering, the timing was right for Bryan Whitfield to pursue that dream.

“Our love for Schlotzsky’s has been a primary driving factor,” he said.

Schlotzsky’s has more than 350 locations worldwide and serves a variety of items, including sandwiches, wraps, gourmet pizzas and salads.

Source: Bartlesville Examiner-Enterprise