Restaurant Management and Operations

Sandwich and sub shops are comparatively simple to open and operate compared to a full-service restaurant. The menu consists of various kinds of hot and cold sandwiches made with a selection of bread/buns and toppings or fillings of different meats and vegetables/salad and pickle items. Little or no cooking is required.

Hot and cold soups and pastries may also be offered along with a selection of hot and cold beverages.

A good example of a sandwich shop is Jimmy John’s gourmet sandwich shop, which now franchises over 600 stores. Founded in 1983, with an investment of only $25,000 by then 19-year-old Jimmy John Liautaud, Jimmy John’s sandwich shops have enjoyed impressive growth. Part of the success is due to the irreverent attitude expressed by signs in the window that advertise “free smells” and “freakishly fast service,” and employees are hired for their ability to “be real.”

The company is focused on fresh gourmet sandwiches—for example, turkey sandwiches are made with boneless turkey breasts, not pressed turkey, and name-brand ingredients are used.


Another interesting example is The Sandwich Shop in San Francisco which offers the East Coast piled high with the California freshness. Guests rave about the place and even say that if you’re not into a “sammy” they have an incredible homemade teriyaki or Korean barbecue beef with kimchi. In Seattle, the Baguette Box serves “multi-culti” subs like crispy drunken chicken, lemongrass steak, and grilled chorizo.

Sandwich shops require limited kitchen equipment and a much lower investment than a conventional restaurant. All that is required are a couple of stainless steel tables, service counters, a slicer, a can opener, and a few hotel pans to hold the sandwich ingredients. Add a few tables, chairs, and decor of choice and you’re in business.