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Fazoli's Offers Entrée for Just $1 to Celebrate
LEXINGTON, Ky., Feb. 4, 2014 /PRNewswire-USNewswire/ -- After enduring a series of arctic blasts, Americans could use some warm comfort food. And what could be more comforting than Fettuccine Alfredo. Well, this Friday, February 7 is National Fettuccine Alfredo Day, and Fazoli's is celebrating the day by offering Fettuccine Alfredo for just $1 with the purchase of a Drink. To take advantage of the offer, go to www.facebook.com/fazolis for a coupon. The special Fettuccine Alfredo offer is available at all participating Fazoli's restaurants across the country on Friday, February 7, 2014.
Media Note: Get B-Roll of Kids Enjoying Fettuccine Alfredo at http://tinyurl.com/alfredoday
Fettuccine Alfredo was created by Italian restaurateur Alfredo di Lelio in 1914 to help his wife regain her appetite after the birth of their first son. Today, it's one of the most popular pasta dishes in America, and the invention of the dish is commemorated on February 7 with National Fettuccine Alfredo Day.
Jon Quinn, Fazoli's Vice President of Marketing, is excited to offer guests such an appetizing offer. "Fettuccine Alfredo is one of our most popular dishes," said Quinn. "We expect our restaurants to be very busy on February 7. It's a great way to honor restaurateur Alfredo di Lelio and give back to our customers."
Fettuccine Alfredo supposedly became popular in the United States when Hollywood stars Mary Pickford and Douglas Fairbanks dined at di Lelio's restaurant while on their honeymoon. They spread the word when they returned to America.
An American family favorite for more than 20 years, Fazoli's ranked #2 overall among large national fast-food chains in the prestigious Zagat Survey. With a premium menu of freshly prepared Italian entrees, oven-baked sandwiches and salads, a new service style featuring table service and a contemporary new restaurant design, Fazoli's is expanding throughout the country. Founded in Lexington, Ky. in 1988, Fazoli's was acquired by Sun Capital Partners in 2006.
Contact: John McCauley
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