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 town 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 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 ensure his loan. His coach did, and that he became the proud owner of Mike’s at the age of 17.
From that point he opened some more stores, nevertheless it wasnt until 1987 which he started franchising and added Jersey towards the name. In a conversation with Jersey Mike’s President Hoyt Jones, he informed me at the end of 2019 they’ll be in 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 how to get started and continues on to discuss how, over the next 5 years, they would like to add another 1,500 locations.
Do you want some competitor context? Subway, quite alarmingly, has nearly 45,000 locations. Odds are like one out of two you’re standing in just one at this time. 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 has become down to lower than 400 (turns out other areas may also toast subs).
What exactly is Jersey Mike’s attempting to do now? I’d as if you to do 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 in the story about his dad through the River and everyone cries while eating saltwater taffy. That’s the Jersey Mike’s decor. Except as opposed to all that, it’s just a couple scattered tables and booths, and also the only symbol of the beach is an indication of a beach, and a surfboard on the wall. But you’ve still got the deli case!
But what are they thinking?!? To be able to ascertain their intentions, I begged an expensive creative director in a fancy advertising agency to watch a variety of Jersey Mike’s commercials and present thoughts: “They’re clearly opting for the company lunch crowd — characters are always within their 20s and 30s, great deal of office shots, not families. Voiceover talent is same age as the audience, and 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 you to eat there. And also the tagline ‘A Sub Above’ will not be exactly ‘Just Do It’ or ‘Imported from Detroit,’ but I guess it gets throughout the message their sub is preferable over competitors.”
His or her 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 a greater quality choice than Subway in the same speed and other price point, rather than a great deal of step down from the actual local deli, but with more convenience, speed, and wall-mounted surfboards. Jones confirmed they were leaning in hard to delivery, mentioning that they had national contracts with all of major online delivery companies, and had even integrated UberEats and DoorDash within their proprietary POS system. This is interesting, because sandwich shops inherently have more of a mixture of blue collar and city workers, and college and high school students, so if they feel that’s already their base, the push for that white collar crowd seems aspirational.
More than that, Jersey Mike’s itself is fascinating, partly because of its bold growth strategy, partly due to its unique environment (Jones explained every franchisee must visit Jersey for any week, then spend some time within the field at certified training store), but mostly because, in this heavily saturated time as more and more food entrepreneurs try to branch out into increasingly niche corners in the fast casual market, it seems like strangely retro to get a throwback sub shop through the Jersey shore to bet it may carve out a large slice in the working American lunch scene. You will find, 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
How I made it happen: Over the course of a month, I went 3 x to 2 different Northern California Jersey Mike’s locations. In total, I tried ten sandwiches and three desserts. Per the ethics of these reviews, I didn’t inform anyone at Jersey Mike’s I was coming, I purchased all of my food, and i also didnt even sign up for Shore Points, although 48 would’ve gotten me a free mini size sub.
Bonus Disclaimer: Item availability can vary from franchise to franchise (unfortunately, not everybody stocks TastyKakes).
Now to the cheesesteak.
The Best Stuff:
For me, in order to be eligible for glory, a cheesesteak must posses this Hylian Triforce of elements:
1) The roll should be toasty and warm and able to withstand the grease of the melted cheese, meat, and onions/peppers without sogging through.
2) The chopped steak has to be crispy and tender, without an abundance of the fatty, inedible bits that bounce your teeth back once you bite down.
3) The cheese (Whiz or American) should be in the correct melty consistency to act being a binding agent for that meat, cheese and onions without overwhelming the whole production.
The cheesesteak at Jersey Mikes menu with prices had all those elements. The roll, that the woman in the counter informed me was baked every morning from dough shipped out of Jersey (an organization spokesman confirmed this, telling me the trick to the bread will be the Jersey water! and this 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 as much as the greasy elements of the sandwich. The steak was chopped correctly and devoid of those chewy fatty gristle bits so often 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 those elements together without suffocating them, just like a good parent should, RIGHT DAD?