Since joining Lexington, Ky.-based Fazoli’s in June 2008, president and chief executive Carl Howard has overseen a turnaround effort meant to elevate the chain from quick-service Italian to a hybrid concept resembling more of a fast-casual restaurant. His team’s “Expanded Service Program,” or ESP, encompassed a complete overhaul of the menu the past few years, as well as interior and exterior reimaging and service upgrades like food runners and real plateware. While ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?