Wetzel’s Pretzels is a brand born from the Southern California lifestyle that has cultivated fans for more than 20 years thanks to its scratch-made pretzels, fresh lemonade and craveable Cin-a-Bitz. Building on that fan passion and the brand’s ability to cultivate fanatics from coast to coast, Wetzel’s Pretzel’s director of franchise development, Frank Gonzales, will be hosting exploratory meetings with qualified multi-unit operators June 27 and 28 in Atlanta.
Wetzel’s targeted growth plans for the Atlanta area come on the heels of another banner year for the company, which included consistent, industry-leading sales growth as well being named one of the top three fastest-growing snack concepts by Franchise Times Magazine, and a Top Franchise by Entrepreneur Magazine.
Beyond Wetzel’s Pretzels’ sales momentum, company leadership views Atlanta as a fantastic growth opportunity thanks to the state’s business-friendly environment, offering tax credits and job-creation incentives. Furthermore, population and job growth in Atlanta are outpacing national averages. Currently, the brand has the following immediate opportunities available:
- Town Center at Cobb
- North Point Mall
- Mall of Georgia
- Lenox Square
- Phipps Plaza
- Outlet Shoppes at Atlanta
- Cumberland Mall
- Tanger Outlets
“Wetzel’s Pretzels’ menu items sit at a fantastic intersection of being quick, affordable snacks that are made from scratch with limited ingredients, exactly what today’s consumers are looking for,” says Jennifer Schuler, Wetzel’s Pretzel’s president. “This brand is positioned for immediate and long-term growth thanks to operational simplicity, unit size flexibility and the corporate team’s core focus on franchisee profitability. We believe there is a tremendous opportunity across Atlanta and look forward to partnering with operators to bring this beloved West Coast brand to life throughout the area.”
Beyond traditional mall buildouts, Wetzel’s Pretzels is able to capitalize on various nontraditional locations as the brand offers a variety of build-out options to accommodate most any space, including both baking and non-baking kiosks, as well as remote units that can supplement a traditional in-line location. It’s a concept that can truly fit anywhere there is appropriate space.
