Sandella's Signs 40 Unit Franchise Deal in North Carolina

July 08, 2008 // Franchising.com // - Ashville, NC – Steve and Deidra Holland have signed a large franchise development agreement with Sandella's Flatbread bringing 40 restaurants to the state of North Carolina. The couple expects to open two restaurants in the next year and is currently looking for real estate in Charlotte. The additional units will be franchised.

"The low start-up costs made Sandella's extremely attractive," says Steve Holland. "With the higher quality food, healthier choices, and a welcoming atmosphere; we believe the concept will be well received in North Carolina." Menu items are plentiful and include the proprietary brick-oven flatbread in many selections.

Steve and Deidra will be developing Sandella's restaurants in Ballantyne and Charlotte, North Carolina. They are expecting to open their first location in Charlotte, as soon as November.

Listed in Fast Casual's Top 400 and named the seventh fastest growing concept according to Restaurant Business Magazine, Sandella's Flatbread is a healthy fast casual restaurant concept with over 125 open locations nationwide and 300 more in development. Sandella's incorporates the hottest trends in the fast casual segment, offering consumers fresh, hot and healthy menu items such as grilled paninis, sandwiches, grilled flatbreads and quesadillas—all made with their own delicious flatbread which is kosher and fat free. Already ahead of its time, Sandella's is trans-fat free and listed in the Weight Watchers Points Guide

For more information about franchising with Sandella's Flatbread in the North Carolina, please contact Deidra Holland at 828-650-6523 or d2holland@charter.net.

About Sandella's Flatbread:

Mike Stimola opened Sandella's Flatbread in 1994 and named it after his wife Sandy, and mother Ella Jane. The development of the company came from store locations on or near college campuses. Stimola introduced flatbread in 1996 and developed new ways to use the flatbread- for pizzas, paninis, quesadillas, salads, and rice and noodle bowls. Eventually he replaced all his other breads with it. "The flatbread just worked for us," he says. "You could really taste the ingredients of the sandwich, and it made our operations relatively simple." Based on a centuries-old Middle-Eastern bread recipe, the food from Sandella's is distinctive via flavorful and unusual sauces and fixings.

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