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Port of Subs adds grilled sandwichesPort of Subs adds grilled sandwiches

Lisa Jennings, Executive Editor

March 19, 2009

1 Min Read
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Lisa Jennings

RENO Nev. The 150-unit Port of Subs sandwich chain on Wednesday launched a line of grilled wraps and sandwiches called Sliced Fresh Grillers.

The new line, the largest rollout in the Reno-based company’s 35-year history, reportedly required a $500,000 investment by the company in new grilling equipment, electrical modifications, menu-board revisions, training and marketing materials.

Similar to paninis, the Grillers line includes hot sandwiches with the choice of various breads or wraps and fillings such as hot pastrami, grilled chicken, steak and cheese, or barbecue pork. At breakfast, guests can choose fillings such as sausage, egg and cheese; smoked ham, egg and cheese; or bacon, egg and cheese.

The Grillers are available for a limited time at the introductory price of $3.99 at participating locations, officials said.

Port of Subs can be found in northern Nevada, Washington state, Idaho, Arizona and Oregon. Of the 150 units, 126 are franchisee-owned, and the chain said it expects to add another six to eight franchise locations this year in Nevada, California and Idaho.

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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