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Grecian Gyro arrives in Johns Creek

Chain's first in franchise

Grecian Gyro Business Manager George Koulouris, right, puts meat his father Nick Koulouris, center, cut onto the grill, while brother Pano Koulouris, left, checks to be sure the condiments are fully stocked at the restaurant’s June 25 opening day. MATTHEW QUINN/Staff. (click for larger version)
June 29, 2012
JOHNS CREEK, Ga. — Grecian Gyro has opened a new Johns Creek Walk location on Medlock Bridge Road.

It also marks the first franchised restaurant for the Koulouris family, which owns three other locations.

"We're a Greek quick-serve restaurant specializing in gyro wraps, Greek salads, potatoes and some Mediterranean sides," said George Koulouris, Grecian Gyro business manager. "We just celebrated our 30th anniversary as a company."

Nick Koulouris, George's father, founded the company's first location in 1982 in Hapeville, near Atlanta's Hartsfield-Jackson International Airport.

Two new Grecian Gyros were established in Forest Park and Tucker, managed by George and his brother Pano.

In 2011, the company began franchising. George said this would be a good way to expand for new restaurants all over metro Atlanta.

Chris Dolgetta, the general manager of the new Johns Creek restaurant, said her husband, Joe, works for the Federal Aviation Administration and became familiar with Grecian Gyro while working at the airport. When he learned Grecian Gyro was franchising, he decided the north side needed a location.

The Dolgettas became franchisees in February. She said the Koulouris family gave them a lot of help in finding the proper location for a restaurant and in training staff.

George said people had been asking for locations in different areas and Johns Creek has been in the top three most-requested cities.

Dolgetta said the gyros and special sauce are the best items in the restaurant. Nobody else has the sauce recipe they use. George added that the sauce and spice mixtures are old family recipes Nick first used at the original store. The company buys its produce directly from the farmers market and imports peppers and other items from his father's hometown of Kalamata in Greece.

The restaurant has seven employees – two are part-time – and they are looking to hire three people to round out their staff.

For more information, visit

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