Ever wonder how consumers feel about your franchise? Franchise Times editorial staffers check out three brands in a different genre each month, and report back in FT Undercover.
Yampa Sandwich (A) isn’t the cheapest on the street, but it’s not trying to be. The company, led by co-founder David Pepin, got its start in Steamboat Springs, Colorado, serving hearty sandwiches to backpackers and other adventure seekers, and it’s continued its emphasis on premium ingredients and sizable portions. At a location in downtown Denver, a worker was happy to offer several recommendations from a menu jam-packed with options. The Fourteener did not disappoint. With a $14.39 price tag, it better not. Stacked with tender roast beef and topped with gorgonzola, roasted red peppers, romaine and horseradish mayo, the quality was evident and the French baguette holding everything together was deliciously chewy. (High praise from someone who adores the French bread at Jimmy John’s.) The shop itself was understandably quiet at 3 o’clock on a Sunday, but a few delivery drivers stopped in for pickups and the view into the kitchen showed a large catering order in progress. Yampa started franchising in 2020, but just eight locations are open, all in its home state. It appears regional expansion is the priority for now.
The upshot: Yampa would be a welcome addition to anyone’s restaurant rotation. —L.M.
I entered the Kelly’s Roast Beef (B) in Saugus, Massachusetts, with a bit of trepidation. A few online reviewers claimed the quality had slipped at the iconic restaurant that boasts it introduced the modern roast beef sandwich to the world in 1952 in nearby Revere Beach. Don’t believe everything you read online. I went with the classic three-way sandwich that includes a generous pile of roast beef served on a fresh sesame seed bun and is topped with mayonnaise, a slice of Land O’Lakes White American cheese and James River BBQ sauce. The small sandwich for $11.20 was yummy and satisfying. What I learned is that Kelly’s roast beef is made from 25-day aged beef knuckles, a cut that makes it stand out. The beef is roasted at a low temperature for three to four hours until it’s medium-rare, and then it rests for at least an hour. The resting period is crucial for locking in the juices, resulting in more tender and moist meat. All that work makes for a tasty and memorable sandwich.
The upshot: Kelly’s began franchising in 2020 and there are 15 locations, mostly in Massachusetts. Hopefully the brand opens more locations so more people can experience what a great roast beef sandwich tastes like. —J.H.
I’m always game for a sandwich and had no qualms about visiting a Jersey Mike’s (C) in Minneapolis. The 55-year-old brand, acquired by private equity firm Blackstone last year, built a name for itself with fresh subs and its “Mike’s Way” sandwich preparation style, which adds lettuce, onions, tomatoes, olive oil, red wine vinegar and seasonings to each sandwich. (Filming creative, funny ways to request a sandwich made “Mike’s Way” became a TikTok trend.) I used Jersey Mike’s mobile app to order my sandwich: “The Original Italian” for $10.75. The app was easy to navigate and made ordering fast and simple, with a promise that my food would be ready in about 15 minutes. I arrived early and sure enough, my food was waiting. The shop I visited had a healthy blend of people eating inside and picking up to-go orders, and the friendly staff seemed far from lagging. With tasty meats, fresh rosemary parmesan bread and a generous helping of even fresher veggies—a step up in quality compared to other sub shops—I finished my meal satiated and still had half of a sandwich left over.
The upshot: Jersey Mike’s has no plans of slowing down, and already is at more than 3,000 units. So long as the subs stay this fresh, that seems to be a good thing. —A.H.