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Who we are and what we do

Since we opened our first restaurant in Boardman, Ohio, in 1964, we’ve been serving quality meats on handcrafted sandwiches. We call this transformation from a cut of meat to a delicious sandwich “Meatcraft™” and our dedication to Meatcraft™ informs every decision we make.

From the sandwiches we serve to our curly fries, shakes and sides, everything we do is in service to the meats. It’s why we get to work every morning at 8 a.m. even though we don't open until 11. Good food takes time to prepare, and we’re happy to put in the time to make your meal great.

Join us ›

We take pride in offering a work environment in our restaurants and our corporate office that is characterized by respect and innovation. Whether you’re looking for a job in one of our restaurants or in our corporate office, Arby's is a great company to work for.

Open an Arby’s ›

If you’re looking to open a franchise, we want to talk to you. The majority of our locations are owned and operated by franchisees, and we’re always interested in adding more people to the Arby’s family.

Arby’s Foundation ›

The Arby’s Foundation was founded in 1986 as a way for Arby’s to give back to the communities we serve. Since then, we have donated more than $58 million to charitable causes. Our focus is on ending childhood hunger in America because every child deserves to learn, play and grow.

Arby’s in the news ›

Check out our most recent press releases.

Some Things We Believe in

Since the day we opened, we’ve had six simple principles that help guide us in the goals we set, the relationships we build, and the decisions we make:

  • 1

    DREAM BIG.

    Our story is proof that even the biggest dreams come true. That's why we're committed to providing opportunities for people to achieve their own dreams.

  • 2

    WORK HARD.

    We're firm believers in doing things the right way. And the right way usually involves a lot of hard work. But if you're not doing things right, you're probably doing them wrong.

  • 3

    GET IT DONE.

    We've found that success usually leads to more success. It's why we chase after positive results, and it's why we've been, well, successful.

  • 4

    PLAY FAIR.

    Whether it's a guest, a partner, or a team member, we treat everyone the way we want to be treated. With respect.

  • 5

    HAVE FUN.

    We've always felt that if you're not having fun, you should do something else. Life's too short to not be enjoyed.

  • 6

    MAKE A DIFFERENCE.®

    Can a restaurant make a difference? We think it can. That's why we've always felt a responsibility to improve the lives of our team members and communities.

Our History

1964

It all begins.

Back in 1964, if you wanted something quick, you’d better have liked burgers. But our founders, Leroy and Forrest Raffel, had a taste for something different. So they opened a sandwich shop in Boardman, Ohio that served up hot, freshly sliced roast beef sandwiches as fast as anyone could flip a burger.

1965

The first Arby’s franchise opens.

1971

Arby's debuts our new roast beef.

Our all beef classic roast beef has been prepared and marinated the same way since 1971. We slow roast it in our restaurants and slice it up daily for some of our most popular sandwiches.

1975

New decade. New hat.

After ten years, it was time for a makeover. We retired our classic ten-gallon hat and replaced it with a sleeker version. We still have a soft spot for the classic hat, which can be found outside some of our restaurants.

1977

The Arby-Q® sandwich makes its debut.

1978

Birth of a legend.

We thought our classic, hand-sliced roast beef sandwich had been perfected. Then we added warm Cheddar cheese sauce, zesty red onion, and a toasted onion roll. And just like that, we had created the Beef ‘n Cheddar, and the roast beef sandwich would never be the same.

1980

An Arby’s in Loves Park, Illinois, becomes the 1,000th restaurant to open.

1981

The first international Arby’s opens in Japan.

1986

Building a solid foundation.

The Arby’s Foundation was started to do good in the communities we serve daily. Click here to visit our Foundation page and to see what we’re up to lately.

1991

time to lighten up.

We’ve always believed that food can taste good and be good for you at the same time. This inspired a first-of-its-kind new menu made up of salads and sandwiches with less than 300 calories.

1994

Arby’s becomes the first fast-food restaurant to ban smoking in all of our locations.

1996

Tipp City, Ohio, becomes the home to the 3,000th Arby's restaurant.

2001

We debut our Market Fresh® Sandwiches.

2004

Prime-Cut™ Chicken.

In a world of chicken nuggets, we decided to serve hand-cut breast meat. Our Prime-Cut™ chicken is seasoned, breaded, and then fried in-store until it’s perfectly crispy.

2004

Market Fresh® Wraps launch nationwide.

2005

Corned Beef.

It’s tough to get corned beef right, but if you try our Reuben sandwich, we think you’ll agree that it’s authentic, beefy and delicious. We brine it and cook it until it’s fork-tender. Then we slice it up and serve it on our classic Reuben.

2008

Time to merge.

Freshly sliced sandwiches met square hamburgers in our parent company’s acquisition of Wendy's International, Inc. The combined company called itself Wendy’s/Arby’s Group, Inc.

2011

Angus Steak.

Our Angus steak is exactly what it sounds like: steak. USDA Choice, Top Round Black Angus steak, to be precise. We slice it thick for our Philly and for our Three Cheese and Bacon sandwich.

2011

Arby’s splits from Wendy’s and is acquired by an affiliate of Atlanta-based Roark Capital Group.

2012

Roast Turkey.

It took 48 long years for us to start slicing roast turkey, but, as our customers soon learned, the Grand Turkey Club, Market Fresh® sandwiches and the Jr Turkey and Cheese were worth the wait.

2013

Smokehouse Brisket.

After a long search, we finally found a way to bring premium smoked brisket to the meat lovers of America. Our Smokehouse Brisket is smoked for at least 13 hours in a Texas smokehouse with real hickory smoke from real hickory wood that’s on real fire.

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