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    Wetzel’s Pretzels Plans East Coast Expansion

  • Industry News October 7, 2019

    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 vice president of franchise development, Doug Flaig, will be hosting exploratory meetings with qualified multi-unit operators in Tysons, Virginia, on October 23 and 24.

    Wetzel’s targeted growth plans for Virginia come on the heels of another banner year for the company, which included consistent, industry-leading sales growth as well being recognized as a growth concept by publications like Entrepreneur Magazine and Franchise Times.

    Beyond Wetzel’s Pretzels’ sales momentum, company leadership view Virginia as a fantastic growth opportunity thanks to the state’s strong GDP growth, strong government support for driving business growth and low sales and corporate income tax rates. Currently, the brand has the following real estate opportunities available:

    • Tyson’s Corner
    • Potomac Mills
    • Chesterfield Town Center
    • White Marsh Mall (Maryland)

    “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 CEO. “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 Virginia 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.

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