Where did Jersey Mikes come from? Much 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 2020 CEO Peter Cancro started working at a place called Mike’s Subs at age 14. When he was a senior in senior high 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 guarantee his loan. His coach did, and then he became the proud owner of Mike’s at the age of 17.
From that point he opened some more stores, however 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 informed me in the end of 2019 they’ll maintain 49 states (sorry, Alaska) and also have close to 1,700 stores, with 200 freshly opened in 2019. A 2018 Inc. magazine story quotes Cancro as saying, We’re just starting out and continues on to speak about how, on the next 5 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 in two you’re standing in one today. 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 an actual rival to Subway thanks to that heated treadmill oven that toasted their subs, but is now as a result of less than 400 (appears other areas can also toast subs).
Precisely what is Jersey Mike’s attempting to do now? I’d just like you to accomplish a visual exercise in nostalgia: imagine you’re in a surf shack deli on the beach in Jersey. There is 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 of 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 everything that, it’s just a couple scattered tables and booths, as well as the only indication of the beach is literally an indication of a beach, as well as a surfboard on the wall. But you’ve still got the deli case!
But what exactly are they thinking?!? So that you can ascertain their intentions, I begged an expensive creative director in a fancy advertising agency to look at a variety of Jersey Mike’s commercials and provide thoughts: “They’re clearly going for the company lunch crowd — characters will always be within their 20s and 30s, great deal of office shots, not families. Voiceover talent is same age as the target audience, as well as the style is terse, and ‘clever?’ The conclusion 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. As well as the tagline ‘A Sub Above’ is not exactly ‘Just Do It’ or ‘Imported from Detroit,’ but I guess it gets over the message their sub is preferable over competitors.”
His or her advertising and limited decor suggest, Jersey Mike’s is wanting to own the quick business lunch, office catering, and delivery apps crowd by proving that they’re a higher quality choice than Subway at the same speed and similar price point, rather than a great deal of step down out of your actual local deli, but with more convenience, speed, and wall-mounted surfboards. Jones confirmed they were leaning in hard to delivery, mentioning they had national contracts with major online delivery companies, along with even integrated UberEats and DoorDash to their proprietary POS system. This is interesting, because sandwich shops inherently attract more of a mix of blue collar and city workers, and college and high school students, therefore if they think 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 its bold growth strategy, partly due to the unique environment (Jones told me every franchisee must visit Jersey to get a week, then invest some time within the field at certified training store), but mostly because, in this particular heavily saturated time as more and more food entrepreneurs attempt to branch out into increasingly niche corners of the fast casual market, it appears strangely retro for a throwback sub shop from the Jersey shore to bet it can carve out a large slice in the working American lunch scene. And yes, which was 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 monthly, I went 3 times to 2 different Northern California Jersey Mike’s locations. In total, I used ten sandwiches and three desserts. Per the ethics of these reviews, I didn’t inform anyone at Jersey Mike’s I had been coming, I purchased most of my food, and that i didnt even sign up for Shore Points, despite the fact that 48 would’ve gotten us a free mini size sub.
Bonus Disclaimer: Item availability can vary greatly from franchise to franchise (unfortunately, not everybody stocks TastyKakes).
Now back to the cheesesteak.
The Best Stuff:
In my view, so that you can qualify for glory, a cheesesteak must posses this Hylian Triforce of elements:
1) The roll must be toasty and warm capable to withstand the grease of the melted cheese, meat, and onions/peppers without sogging through.
2) The chopped steak must be crispy and tender, without a good amount 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 being a binding agent for the meat, cheese and onions without overwhelming the entire production.
The cheesesteak at Jersey Mikes menu 2020 had those elements. The roll, in which the woman in the counter explained was baked each morning from dough shipped out from Jersey (a company spokesman confirmed this, telling me the key for the bread is definitely the Jersey water! and that a longtime bread supplier in Jersey ships the dough out fresh to locations around the country), was rxdwsn and toasty and flaky and held as much as 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 a few bite but were not over greasy and oily. The white American cheese hugged all of the elements together without suffocating them, just like a great parent should, RIGHT DAD?