Ten years ago, Len and Sheila Moore decided to finance their daughter's college education by opening a sub shop in a Memphis suburb. Though they'd planned just one unit, customer response to the concept—sliced-to-order subs and Philly cheesesteaks—led them to open a few more. In 2004, they sold the burgeoning chain to a group of investors including current CEO George Alvord, a longtime foodservice professional. With units in 19 states, the concept encourages franchisees to select locations that can support both catering and a strong lunch business. 

LocationMemphis, Tenn.
2007 Systemwide Sales ($000)$43,800,000*
YOY Sales Change34.2%
2007 U.S. Units151
YOY Unit Change36.0%
2007 Average Unit Volume ($000)$335,000
Future 50 Year2008
*Technomic estimate

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