SAN MATEO CALIF. —The design of a new Togo’s restaurant here cuts building costs by “over 30 percent,” compared with the chain’s standard store model, and incorporates a more efficient and guest-friendly service counter and “warmer” decor, an official of the 258-unit sandwich chain said. Togo’s franchisee Charlie Cintron debuted the next-generation prototype in late June in Anaheim Hills, Calif. Last month, two-unit franchisee Bob Singh ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 or Desiree Torres (813)-627-6792

Already registered? here.