Industry News | August 1, 2013

San Antonio Gets Lotz Better with New Schlotzsky’s

Schlotzsky’s, home of The Original round-toasted sandwich and Fresh-from-Scratch buns, announced the opening of its newest Lotz Better location at 25235 IH 10 West, Suite 101 in the Leon Springs neighborhood of San Antonio. The new restaurant is expected to bring more than 40 jobs to the local economy.


Schlotzsky’s will kick-off its grand opening on August 1, 2013 with fun-filled events including a ribbon cutting with the San Antonio Chamber of Commerce, games, a prize giveaway for those that sign up for the Schlotzsky’s eClub, and more. Plus, Schlotzsky’s will reward the first 100 customers who purchase a CinnaPack of six Cinnabon Classic rolls with one free The Original (small) sandwich a week for a year.


With our addictive recipes, upbeat surroundings and funny sayings, we’re adding tremendous flavor to the San Antonio fast-casual dining scene,” says Michael Freeman, owner of the new location in San Antonio. “It’s hard not to smile when you walk into our bright new restaurant, smell the bread baking and see how much fun we have with ‘bun humor.’ The local community is in for a real treat.”


Built with Schlotzsky’s rebranding efforts in mind, the restaurant includes a co-branding deal with Cinnabon. In addition, everything from tables and chairs to circular-themed local photography—featuring tongue-in-cheek phrases—is designed to entertain and cater to the guest.


Schlotzsky’s offers more than 15 different sandwiches on its famous unique round freshly-baked buns, as well as gourmet pizzas made with Fresh-from-Scratch crusts, freshly made-to-order tossed salads, a variety of soups and desserts, including a Cinnabon Express bakery where guests can enjoy a number of Cinnabon’s homemade treats, including the Cinnabon Classic Roll and CinnaPacks.


With all of the new elements that enhance the Schlotzsky’s experience, we stay true to our roots by offering only the highest-quality, fresh ingredients that include baking our sourdough bread from scratch every day,” says Kelly Roddy, president of Schlotzsky’s.

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