‘Bread Zeppelin’ restaurant concept looks to expand into Northwest Arkansas

Bread Zeppelin photo by Shannon Ohara

Officials with the fast casual restaurant brand Bread Zeppelin said they hope to soon expand into Northwest Arkansas.

The “chopped salad meets sandwich” concept that first opened in Dallas in 2013, serves signature and custom salads in hollowed-out baguettes.

The company in 2020 signed on its first major franchisee, and is now looking for partners in several areas.

“We see Northwest Arkansas as an ideal market for us to land, and believe that areas like Fayetteville, Bentonville, and Rogers offer a great demographic for us to build awareness and gain traction,” said Vincent Ginatta, Bread Zeppelin’s vice president of franchising. “We are actively speaking to potential, locally-based candidates, and our goal is to identify one franchise partner that will thoughtfully develop the brand across the metro.”

The news came in a press release on Wednesday, and was likely one of several messages sent this week. Similar stories were published in the New Orleans and El Paso markets.

Friends Troy Charhon and Andrew Schoellkopf created the idea for the Zeppelin, and now own and operate six locations in the Dallas-Fort Worth area, where they will launch two additional locations in 2022, according to the release. Avalanche Food Group has a location in Houston and plans to soon open two more stores this year.

As the release noted, Bread Zeppelin was named to QSR magazine’s 40/40 list for 2022, which highlights 40 emerging brands with fewer than 40 locations.

Bread Zeppelin customers can choose from a variety of fresh ingredients offered in a bowl or a cored-out baguette that the company calls a “Zeppelin.” Ingredients include green and grain bases with vegetables, fruits, and cheeses.

The menu also includes daily soups, a dozen signature salads, and bread pudding, which along with the brand’s croutons, is made with the Zeppelins’ hollowed-out stuffing, according to the release.