Where did Jersey Mikes come from? Just like Moses, the Jersey Mikes legend starts by the water and seems improbable. In 1971 at the Jersey shore city of Point Pleasant, not far away from Springsteens Asbury Park turf, Jersey Mikes menu with prices 2020 CEO Peter Cancro started working at a place called Mike’s Subs at age 14. When he was a senior in secondary school, he heard the owner was selling, so he asked his football coach (who was also a banker, because in 70s, anything was possible) to ensure his loan. His coach did, and that he became the proud owner of Mike’s at the age of 17.
From there he opened more stores, nevertheless it wasnt until 1987 which he started franchising and added Jersey for the name. In a conversation with Jersey Mike’s President Hoyt Jones, he explained in the end of 2019 they’ll remain in 49 states (sorry, Alaska) and have near to 1,700 stores, with 200 freshly opened in 2019. A 2018 Inc. magazine story quotes Cancro as saying, We’re just how to get started and goes on to talk about how, within the next five-years, they would like to add another 1,500 locations.
Do you need some competitor context? Subway, quite alarmingly, has nearly 45,000 locations. Odds are like one out of two you’re standing in just one right now. Arby’s has 3,300. Jimmy John’s 2,800. Firehouse around 1,100. Quiznos at its peak in 2007 had over 4,700 locations and was considered a genuine rival to Subway because of that heated treadmill oven that toasted their subs, but is currently as a result of lower than 400 (ends up other places can also toast subs).
What is Jersey Mike’s seeking to do now? I’d as if you to perform a visual exercise in nostalgia: imagine you’re in a surf shack deli on the beach in Jersey. There exists a big glass case showcasing the meats. There exists sand tracked in on the floor, and waves lapping outside as Bruce Springsteen plays a live set where he tells the long version in the story about his dad throughout the River and everyone cries while eating saltwater taffy. That’s the Jersey Mike’s decor. Except as opposed to all of that, it’s only a few scattered tables and booths, as well as the only indication of the beach is a sign of a beach, and a surfboard on the wall. But you’ve still got the deli case!
But what are they thinking?!? In order to ascertain their intentions, I begged an expensive creative director with a fancy advertising agency to look at a lot of Jersey Mike’s commercials and give thoughts: “They’re clearly going for the company lunch crowd — characters are usually in their 20s and 30s, large amount of office shots, not families. Voiceover talent is same age as the audience, and also the style is terse, and ‘clever?’ The final card always shows a wrapped up sub snagged by way of a consumer, which, again, makes me think they don’t expect one to eat there. And the tagline ‘A Sub Above’ will not be exactly ‘Just Do It’ or ‘Imported from Detroit,’ having said that i guess it gets throughout the message that the sub is better than competitors.”
As their advertising and limited decor suggest, Jersey Mike’s is wanting to obtain the fast business lunch, office catering, and delivery apps crowd by proving that they’re an increased quality choice than Subway in the same speed and other price point, and never a good deal of step down from the actual local deli, however with more convenience, speed, and wall-mounted surfboards. Jones confirmed that they were leaning in difficult to delivery, mentioning they had national contracts with all of major online delivery companies, along with even integrated UberEats and DoorDash within their proprietary POS system. This really is interesting, because sandwich shops inherently have more of a mixture of blue collar and city workers, and college and high school students, in case they believe that’s already their base, the push for the white collar crowd seems aspirational.
More than this, Jersey Mike’s itself is fascinating, partly due to the bold growth strategy, partly because of its unique environment (Jones explained every franchisee must arrived at Jersey to get a week, then invest some time in the field at certified training store), but mostly because, in this particular heavily saturated time as more food entrepreneurs make an effort to branch out into increasingly niche corners of the fast casual market, it seems strangely retro to get a throwback sub shop through the Jersey shore to bet it may carve out a large slice of the working American lunch scene. And yes, which had been a deli meat pun.
Cold subs ordered Mike’s Way are dressed with onions, lettuce, tomatoes, vinegar, oil and spices | Cole Saladino/Thrillist
Jersey Mikes Menu Review
The Way I did it: During the period of a month, I went 3 x to two different Northern California Jersey Mike’s locations. Overall, I attempted ten sandwiches and three desserts. Per the ethics of these reviews, I didn’t inform anyone at Jersey Mike’s I was coming, I paid for most of my food, and that i didnt even sign up for Shore Points, even though 48 would’ve gotten me a free mini size sub.
Bonus Disclaimer: Item availability may vary from franchise to franchise (unfortunately, not everyone stocks TastyKakes).
Now returning to the cheesesteak.
The Best Stuff:
For me, to be able to be entitled to glory, a cheesesteak must posses this Hylian Triforce of elements:
1) The roll should be toasty and warm and able to withstand the grease from the melted cheese, meat, and onions/peppers without sogging through.
2) The chopped steak must be crispy and tender, without a great deal of the fatty, inedible bits that bounce your teeth back once you bite down.
3) The cheese (Whiz or American) must be from the correct melty consistency to do something as a binding agent for the meat, cheese and onions without overwhelming the complete production.
The cheesesteak at Jersey Mikes prices had all of those elements. The roll, that the woman in the counter informed me was baked in the morning from dough shipped from Jersey (a business spokesman confirmed this, telling me the secret to the bread will be the Jersey water! which a longtime bread supplier in Jersey ships the dough out fresh to locations all over the country), was rxdwsn and toasty and flaky and held approximately the greasy aspects of the sandwich. The steak was chopped correctly and without those chewy fatty gristle bits so frequently apparent in off-Philly cheesesteak productions. The onions and peppers tasted like real vegetables with many bite but were not over greasy and oily. The white American cheese hugged those elements together without suffocating them, just like a great parent should, RIGHT DAD?