LEXINGTON, Ky., April 1, 2013 /PRNewswire-USNewswire/ -- In a society that is constantly on the go, it is easy to miss out on some great news that is happening in your community. For your local news anchors this great news is even more exciting for them! Thursday, April 4th is National Hug a News Anchor Day. And Fazoli's is celebrating this unique and often unheard of holiday with free hugs for news anchors and Italian food. Tony the Tomato, Fazoli's mascot, will be making the rounds once again to television stations across the country, giving out hugs like those seen at http://tinyurl.com/TonyHugs. In some markets, Tony's efforts will be aided by Fazoli's area managers. In either case, Fazoli's will be bringing plenty of hugs, Consider Yourself Hugged t-shirts, breadsticks, and fresh entrees to the stations.
Viewers watching the hugs will also feel the love. Fazoli's will offer any guest mentioning that they watched their local news anchor get a hug a FREE Top It. They include Mediterranean, Asiago Mushroom, Garlic Chicken, Italian Sausage & Peppers, Garden Primavera, and Cheesy Meatball; ingredients that can be added to any Pick Your Pasta or Oven-Baked Pasta entree.
Cathy Hull, Fazoli's Chief Marketing Officer, believes everyone can benefit from some good news. "With plenty of stories that sometimes overlook the positive actions members of the community are taking, it's great to talk about families enjoying a delicious meal that won't break their budget," said Hull. "Add in a hug from a lovable tomato character, and you have a story that will have viewers smiling."
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