Stack 'em Up! Call it a grinder, hero, hoagie or po’ boy–the submarine sandwich satisfies big appetites while providing operators an attractive payback. Cameron Smith Director of Retail Dining Wood Dining Services University of Maryland College Park, MD "Here at Subversions, which has been open since February, we sell about 800 12-inch subs a day. It’s a turnkey brand complete with trainer guides and brand concept manuals, which cover everything from production to procurement. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.