Our History
2007
Fazoli’s revamps its menu offerings with the Aaaahtalian menu, which has more than 50 items with zero grams trans fat. This is the largest menu change since the addition of Submarinos® in 1997. New selections include four Italian Market salads, Meat Lasagna, and Rigatoni Romano.
2004
Fazoli’s rolls out My Pizza!, a new 9-inch brick oven-style pizza in six great flavors. Seven new franchise restaurants open in California, Idaho, Oklahoma, and Texas, and three company-owned restaurants open in Colorado and Indiana.
2003
Fazoli’s is recognized by Restaurant Hospitality Magazine with the Best Kids Menu in America award. A new six-layer lasagna debuts offering layer of upon layer of cheese, noodles, and sauce. Twelve new franchise restaurants open in California, Nevada, Utah, and Texas.
2002
Fazoli’s goes “California Dreaming” with the opening of a restaurant in Norco, California. Thirty-one additional franchise restaurants are added, bringing the system total to over 400. A total of 22 joint-venture restaurants operate in the Phoenix, Arizona, and Cincinnati, Ohio markets.
2001
Fazoli’s rolls out its second line of oven-baked sandwiches, Panini’s, to rave reviews. Twenty-eight more franchise restaurants open. Fazoli’s wins Nation’s Restaurant News® & Coca-Cola® sponsored People And Performance Awards for dynamic employee retention practices and results.
2000
Forty franchise restaurants open, and the Las Vegas, Washington DC and Minneapolis-St. Paul markets come on-line during this year of dynamic franchise growth. Fazoli’s wins Nation’s Restaurant News® & Coca-Cola® sponsored Industry of Choice award for unique human resources programs and impact.
1999
In this year, 22 additional franchise restaurants open. Aggressive franchise expansion in Texas and the Southwest is fueled by an ever-increasing brand awareness. Utah becomes the newest market with a Fazoli’s opening in the city of St. George.
1998
Another 21 franchise restaurants open for a total of 324 Fazoli’s in 27 states. A total of eight joint-venture restaurants now operate in the Phoenix, Arizona market.
1997
Fazoli’s rolls out Submarinos®, a submarine-type sandwich prepared to order and served on hot, freshly baked bread. The 300th restaurant opens in Lexington. Company-owned restaurant expansion slows, and a new priority is set on franchise growth. Another 26 company-owned restaurants and 33 franchise restaurants open.
1996
Another 55 company-owned and 29 franchised restaurants open. A joint venture is established to open restaurants in Arizona and New Mexico.
1995
Restaurants open in Iowa, Wisconsin, Colorado, South Carolina and Ohio. By the end of the year, there are 110 company-owned restaurants and 54 franchised restaurants. The 100th restaurant opens in Oveido, Florida.
1994
Fazoli’s 50th restaurant opens in Auburn, Indiana. By the end of 1994, 73 company restaurants and 19 franchised restaurants are open.
1993
Fazoli’s expands operations further west, opening restaurants in the St. Louis market. At the end of the year, there are 48 company and six franchised restaurants.
1992
The number of Fazoli’s Restaurants grows to 28.
1991
Four Fazoli’s open in Orlando, Florida, the first outside Kentucky. The first franchise restaurant is opened in Ashland, Kentucky by McKenzie Enterprises.
1990
Fazoli’s parent company, Seed Restaurant Group, Inc., is formed. The name “Seed” was chosen to represent the company’s plan for growth and sharing seeds of success. Seed acquires the Fazoli’s concept from Jerrico. Six more Fazoli’s open in the Lexington area; the Sampler Platter, which would become the restaurant’s most popular menu item, is added to the menu; all dine-in guests receive free, unlimited breadsticks.
1989
Gratzi’s name changed to Fazoli’s, and four new Fazoli’s open in Lexington.
1988
Jerrico opens a quick-serve Italian restaurant in Lexington, Kentucky, named Gratzi’s.