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 the week of October 22 across Austin, San Antonio and Houston.
Wetzel’s targeted growth plans for Texas 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 view Texas as a fantastic growth opportunity thanks to the enormous amount of well-trafficked large properties across the state. Wetzel’s Pretzels currently has more than 10 locations across the Dallas/Fort Worth area to build off of, along with locations in Houston, Corpus Christi and Austin. Major well-trafficked properties Wetzel’s is targeting for expansion include:
“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 tremendous opportunity across Texas, and look forward to partnering with operators to bring this beloved West Coast brand to life throughout the region.”
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.
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