Pop the Question at Fazoli's Valentine's Day
Receive Free Spaghetti for a Year and a Partner for Life
LEXINGTON, Ky., Feb. 10, 2012 /PRNewswire-USNewswire/ -- There's nothing more romantic than getting engaged over an Italian dinner. Unless, of course, the Italian dinner engagement occurs on Valentine's Day, which is extra special. And this Valentine's Day, if you get engaged at a participating Fazoli's restaurant, you'll not only get a partner for life, you'll both receive free spaghetti for a year.
Fazoli's is offering any couple that gets engaged in the restaurant on Tuesday, February 14 two certificates for a year's worth of free spaghetti. The offer is good at any participating Fazoli's restaurant. Whoever is planning to pop the question simply needs to let the restaurant manager know in advance, not after the fact. It's a great way to celebrate a very special occasion. And because Fazoli's entrees are so economically priced, there will be extra money toward that bigger diamond ring.
Future brides will also like the fact that Fazoli's is featuring 500 Calorie or Less entrees. They include Chicken Mushroom Alfredo Bake, Three Cheese Baked Ravioli, Chicken Penne & Peppers, and Cherry Almond Chicken Chopped Salad. Other new items at participating locations include Tuscan Chicken Flatbread Pizza and Chicken Broccoli Florentine Flatbread Pizza. These dishes are the ideal choice before wedding dress fittings.
Cathy Hull, Fazoli's Chief Marketing Officer, hopes many couples take Fazoli's up on its offer this Valentine's Day. "A romantic dinner doesn't have to cost a lot," said Hull. "Fazoli's is not only a favorite destination for families, it's also a popular place for college students, some of whom had their first dates at the restaurant. It seems fitting then that they get engaged at Fazoli's on Valentine's Day."
An American family favorite for more than 20 years, Fazoli's has a fresh new look and an all new premium menu featuring freshly prepared Italian entrees, Submarinos® sandwiches and salads, and is expanding in markets throughout the country.
Contact: John McCauley
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