Fazoli’s Embarks on Aggressive Franchise Development Program
Incentives for new franchisees include lower fees and royalties; Franchisees post 6.3 percent August sales growth
September 09, 2015 // Franchising.com // LEXINGTON, Ky. – Fast-casual chain Fazoli’s is launching an aggressive, five-prong franchise development program, building on record sales and brand enhancements ranging from a new premium menu to table service.
“If ever there was a time to be a Fazoli’s franchisee, it is now,” said president and CEO Carl Howard. “We’re outperforming the industry in sales per unit and have an exceptionally good franchise model.” The brand’s franchisees in August continued their same-store sales streak, up 6.3 percent over last August. For the year, franchisees' sales are up 6.4 percent.
Fazoli’s was recently acquired by Sentinel Capital Partners, which is putting the brand on the franchising fast track. A new incentive program is at the center of the strategy. New franchisees are eligible for discounts of up to $20,000 off the initial $30,000 franchise fee. Royalties have been cut to 2 percent from 4 percent for the first year, and to 3 percent for the second year. Vendor fees also will be discounted for the first 12 months.
Visit www.ownafazolis.com for details.
In the last few years, Fazoli’s has laid the groundwork for franchise expansion with a premium menu that serves casual dining quality food at quick-service prices, the use of real plates and silverware, and dining room service that includes meal delivery and table clearing. To further spur franchise development, the chain is preparing a new round of menu updates and will debut a new prototype later this year. Franchisee support has been increased with the hiring of a real estate director and the addition of the Buxton Group to assist with site selection. Fazoli’s also is embarking on a major technology overhaul, including a new POS system.
Singled out by the New York Post as one of the top five restaurant chains to watch, Fazoli’s is ranked among the top 20 companies worldwide for franchise relationships. Target markets include, but are not limited to Charlotte, Cincinnati, Cleveland, Columbus, Dallas, Detroit, Knoxville, Pittsburgh, Phoenix and Toledo.
“Ideal candidates are franchisees of other concepts who cannot add more chicken or burger restaurants to their portfolio,” Howard said. “Fazoli’s is the perfect complement to those brands.”
In addition, Fazoli’s is seeking executives at large chains who want to leave their companies and “build their own restaurant legacies as franchisees,” Howard said. There also are incentives for current franchisees to open more units.
The growth plan coincides with release of a survey by the National Restaurant Association reaffirming Italian as the most popular ethnic cuisine, with 61 percent of consumers saying they eat Italian food at least once a month.
“We’ve got a great brand, and we’re not done making it better,” Howard said. “The future is very vibrant for Fazoli’s and its current and future franchisees.”
Connect with Fazoli’s online at www.ownafazolis.com, www.fazolis.com, @Fazolis, and https://www.facebook.com/Fazolis.
Brad Ritter Communications