Fazoli's will unveil its first new restaurant prototype in more than 15 years when it opens a new locations in Edwardsville, Ill., a suburb of St. Louis; and Dayton, Ohio. Fazoli's also is returning to Jonesboro, Ark., early this year.
The company-owned Edwardsville and Dayton restaurants are scheduled to open in late January and early March, respectively. A remodeled franchised unit is expected to open late February in Jonesboro. It has been three years since Fazoli's last added a restaurant.
Fazoli's new, contemporary prototype provides guests with a more inviting and fun atmosphere. It differs dramatically from the traditional Italian look created when the chain was first developed.
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| Fazoli's completely redesigned restaurant is contemporary and more open. Smaller than current restaurants, the new design is more affordable to build and operate. |
"The building of these two restaurants is a very significant step forward in revitalizing the Fazoli's brand," president and CEO Carl Howard said in a news release. "In the last year, we have changed 80 percent of our menu and worked hard to improve our operations. Now we are giving our guests a more vibrant and appealing dining environment."
According to Howard, St. Louis and Dayton were selected because they are among the chain's top-performing markets.
The new locations – Fazoli's first to open in shopping centers – were designed to be more affordable for franchisees to build and operate, compared to free-standing buildings.
The Dayton restaurant, an in-line unit located in a strip center, will be 2,100 square feet and will seat 69 guests. The Edwardsville Fazoli's, which is being converted from a pizza restaurant, will occupy a duplex building on a shopping center pad. It will be 2,300 square feet, seat 70 guests and will feature a patio. The chain's older locations are between 2,900 and 3,400 square feet, with 96 to 140 seats. The new restaurants will offer curbside carryout, as neither will have a drive-through.
Columbus, Ohio-based WD Partners designed the new restaurants. The company also is remodeling all four of its existing Dayton units using elements of the new design, and is testing several guest experience enhancements in its Dayton restaurants, including the use of traditional plates, glassware and silverware, rather than plastic and paper. Servers will deliver meals to guests, replacing the current self-serve style; and a dining room staff member will make sure everyone gets enough of Fazoli's famous hot breadsticks.
Rob Hearden, president of Fazoli's Franchise Association, is bringing Fazoli's back to Jonesboro. He is remodeling a free-standing building, using elements of the new prototype design. Fazoli's last operated in Jonesboro in 2007.
