"The aesthetics didn't match what we were selling," Dunaway says. In 2003, Osterfeld and Dunaway began focusing on updating the concept's interior design. The moment we start adding a lot of complexity, we must add equipment, systems and personnel." "The menu is focused and we won't be adding breakfast or alcohol. "We've positioned ourselves not to be all things to all people," Dunaway says. For example, Penn Station's sandwich offerings grew from four to 14. Over the years, Penn Station's menu has evolved and yet managed to stay rooted in the sandwich category. We focus on helping the franchisees become successful as soon as they join us." Our team spends a majority of the time helping franchisees maximize their return on investment. "We'll continue to grow the franchise business," Dunaway says. Today, the Penn Station network spans 12 states and contains 225 restaurants, only two of which are company-owned and operated. Dunaway's professional experience also includes working as a Papa John's franchisee and serving as a partner at a large regional certified public accounting firm in Louisville, Ky. Dunaway was no stranger to the Penn Station concept, having served as a franchisee since 1997 and participating on the chain's advisory council. In 1999, in order to fulfill a lifelong dream to design a golf course in Cincinnati, Osterfeld tapped Craig Dunaway to serve as Penn Station's president. Osterfeld's vision for an upscale, quick-serve dining experience featuring fresh ingredients and display cooking was formulated into a franchising program, which launched in 1987. In 1985, Osterfeld opened the first Penn Station in Cincinnati with a menu consisting of four sandwiches, all prepared to order in front of the customer, fresh-cut French fries and hand-squeezed lemonade. During a trip to Philadelphia to research the east coast version of the sub sandwich, Osterfeld realized the popularity of that city's renowned cheesesteak sandwiches. Since he spent so much time there, Osterfeld came to understand the benefits that could be realized from a well-run sandwich business.Īfter graduating, Osterfeld opened Jeffrey's Delicatessen in 1983 in a Dayton, Ohio, mall. While researching his project, Osterfeld spent many hours in the restaurant eating and socializing. One of his management class projects centered on Bagel & Deli, a popular campus hangout. Penn Station East Coast Subs' founder, Jeff Osterfeld, recognized this and the potential of the sandwich business while he was a student at Miami University in Oxford, Ohio. Developing a footprint to maximize return on investment, this fast casual chain ensures that it can efficiently offer a distinctive menu that is freshly prepared in an open kitchen.Īs the sandwich sector grows in response to Americans' on-the-go lifestyles, finding a distinctive market strategy for a concept in this segment is crucial for success.
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