Industry News | November 4, 2016

Gyroville Enjoys Strong Reponse for National Gyro Day

In the month since National Gyro Day on September 1, more than 50 percent of the scratch-off coupons handed out have already been redeemed. As restaurants brace for the slow-down during the holiday months, Gyroville continues to see increased customer loyalty and steady sales during a crucial time of year.

“This is the highest bounce-back rate in the shortest amount of time that we’ve seen for one of our scratch-off promotions,” says Lambros Kokkinelis, founder and CEO of Gyroville. “It shows that not only are more people trying Gyroville for the first time, they are becoming repeat customers, which is vital to consistent sales throughout the year. It’s also a testament to the quality of the food and our unique approach that is breaking through the mundane options in fast casual.”

Gyroville jumped onto the fast casual scene in 2010, offering a healthy Mediterranean menu developed by Kokkinelis, a classically trained chef. His modern spin on traditional Greek recipes has become a hit with customers with everything on the menu made in-house daily using fresh ingredients. Customers can customize their pita, salad or rice bowl to be as healthy as they wish by going through the build-your-own assembly line.

The brand has locations in Miami and Fort Lauderdale as well as locations in development in Orlando and Ecuador, slated to open in early 2017. Gyroville is seeking master franchise developers, multi-unit operators and owner-operators to continue its national expansion. In addition to national marketing promotions such as the National Gyro Day coupons and a loyalty program, Gyroville franchisees benefit from national purchasing deals, streamlined operational processes within a fast-growing segment. Depending on size, location, etc., the average cost to open a Gyroville is around $250,000. The franchise is on the SBA registry and has equipment financing available through Marlin.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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