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    Wetzel’s Pretzels Unveils Seattle-Area Development Focus

  • Industry News July 31, 2018

    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 August 22 to 24 in Seattle.

    Wetzel’s targeted growth plans for the Seattle area come on the heels of another banner year for the company.

    Beyond Wetzel’s Pretzels’ sales momentum, company leadership view Seattle as a fantastic growth opportunity thanks to 4.35% GDP, the fourth highest in the United States, as well as its ranking as the number one state for growth by US News & World Report. The area is also home to Microsoft, Amazon and a rapidly expanding workforce. Currently, the brand has the following immediate opportunities available:

    • Pacific Place
    • North Bend Premium Outlets
    • University Village
    • Bellevue Square
    • Redmond Town Center

    “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 the Seattle area, 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.

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