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  • It All Begins

    Back in 1964, if you wanted something quick, you 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.

  • Rise of A Franchise

    After watching their little sandwich shop become a big hit, the Raffel Brothers decided to let others in on the fun. They began franchising their idea to people who shared their passion for roast beef.

  • New Decade. New Hat.

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

  • The ARBY-Q® sandwich Makes Its Debut

    What does a sandwich shop know about BBQ? Apparently a lot. Because it's been more than 30 years since we first added tangy BBQ sauce to our slow roasted, freshly sliced roast beef, and the Arby-Q sandwich is still a fan favorite.

  • 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.

  • Lucky Number 1,000

    We started the 80's by celebrating the opening of our 1,000th restaurant, in Loves Park, Illinois. We'd share more photos, but we're still a little embarrassed by our 80's hairstyles.

  • Konichiwa Japan

    Freshly sliced sandwiches arrive in the land of sushi, as Japan welcomes our very first international restaurant.

  • Building a Solid Foundation

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

  • 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.

  • No Smoking Near the Slicers

    Freshly sliced sandwiches taste best while breathing fresh air. That's why, in 1994, we were the first to ban smoking in all of our restuarants.

  • Our 3000th Slice

    How did we celebrate the opening of our 3000th restaurant in Tipp City, Ohio? The same way we celebrated the opening of our first. By serving up freshly sliced sandwiches to the eager and hungry masses.

  • A Whole New Level of Slicing

    Our skills were on display with the launch of our Market Fresh® Sandwiches. This collection of deli-style tastes proved once again that if you slice it, they will come.

  • It's a Wrap

    Our Market Fresh® Sandwiches were such a hit, we decided to push a little further. So we created a line of salads and wraps that every sandwich lover could be proud of.

  • RTM Joins the Team

    In 2005 we were super excited to bring RTM, our largest franchisee, into the fold.

  • A Toast to Toasted Subs

    Some believe that the only way to make a freshly sliced sandwich taste better, is to toast it. So in 2007, we started. And it was good. Very good.

  • 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.

  • Goodbye Wendy's, Hello Roark Capital

    It was another huge year for Arby's, as we split from Wendy's and were acquired by the fine people at Atlanta-based Roark Capital Group.

  • The Greatest Thing Since Sliced Roast Beef

    It took 48 long years for us to start slicing roast turkey. But as our customers soon learned, the Turkey Classic, Turkey 'n Cheddar, and the Grand Turkey Club were worth the wait.

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