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Togo's adds toasting option to menuTogo's adds toasting option to menu

Lisa Jennings, Executive Editor

November 3, 2010

1 Min Read
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Lisa Jennings

Joining competitors like Quiznos and Subway, the Togo’s Sandwiches chain has started offering toasted sandwiches.

Starting Wednesday, the San Jose, Calif-based sandwich chain will offer the toasting option, which was previously not available.

Operators within the almost-all-franchised 242-unit chain have invested in new Star Specialty Toaster ovens, which officials said operate like a panini press.

“At Togo’s, we want to ‘say yes to our guests’ and to give them what they crave — handcrafted sandwiches that now can be served toasted,” said Renae Scott, vice president of branding and marketing for Togo’s Eateries, based in San Jose, Calif.

In addition to the toasting option for regular menu items, the chain has launched a line of specialty toasted sandwiches:

- The Clubhouse includes applewood-smoked bacon, turkey breast, shredded lettuce, tomatoes, melted cheese with fat-free honey-dijon dressing on toasted San Francisco-style sourdough bread.

- The Pepper Jack Pastrami features hot pastrami, melted pepper jack cheese, pepperoncinis and Thousand Island dressing on toasted white bread.

- The Chili Cheese N’ Beef includes roast beef, red onions, chile-lime tortilla strips and barbecue chipotle mayonnaise with melted cheddar and warm chili on toasted white bread.

- Uncle Tony’s Italian includes Italian salami, capicolla, cotto, black forest ham, melted provolone, shredded lettuce, tomatoes, red onion, pickles, pepperoncinis and Italian vinaigrette on toasted parmesan bread.

Last month, Togo's debuted a new branding plan that aims to position the nearly 40-year-old sandwich concept as a “West Coast Original.” Stores with a new prototype design have opened in Valencia, Calif.; Sparks, Nev.; and Palm Desert, Calif. Three more are scheduled to open before the end of the year.

Existing units also will undergo a refresh, officials said, with new menu boards, uniforms, logo and signage.

Contact Lisa Jennings at [email protected].
 

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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