Investment Opportunities Abound: Why You Should Invest in Jon Smith Subs

Interested in Investment Opportunities?

Idle wealth is unproductive wealth, which is why most people choose to invest their savings instead of letting them sit in low-interest savings accounts. For most people, investments consist of a mixture of bonds and stocks, with risk-averse individuals choosing a higher proportion of the first while their risk-taking counterparts choose a higher proportion of the second. However, for people who want to have control over the success of their investments, there is no better solution than investing in Jon Smith Subs.

Here are 4 reasons that you should consider Jon Smith Subs if you are searching for investment opportunities:

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Constant Demand

Fast, delicious food is in constant demand. As a result, there is little chance that Jon Smith Subs will run out of customers. From an investing point of view, this means that a Jon Smith Subs franchise investment has a firm foundation, so interested individuals can be confident that it will provide them with a respectable rate of return on their investments.

Expertise and Experience

Jon Smith Subs has been established in South Florida since 1988. As a result, it has accumulated expertise and experience in sandwich making and in customer service. In sum, it has built up the capabilities needed to thrive in its chosen market, making it a less risky investment than businesses that are still in the process of establishing their reputations.

Successful Business Model

Much of Jon Smith Subs’ success can be attributed to its business model, which combines a casual dining experience with a focus on customer service to make its customers feel welcomed at its sites. This is what has enabled it to make such progress among fast food consumers with discerning taste.

Furthermore, the fact that it has managed to find success in countries all around the world shows that it has universal appeal, meaning that Jon Smith Subs possesses plenty of growth potential as an investment.

Unrivalled Convenience

Part of the price of an investment with an outcome that the investor can control is an increased demand for the investor’s time and effort. For example, if an investor wants a rental property, she must either manage it on her own or find a property management company to take care of it for her in exchange for payment. This is true for Jon Smith Subs as well, but the franchise goes out of its way to make sure that interested individuals have all of the support that they need to start running one of its locations as smoothly as possible. As a result, an argument can be made that Jon Smith Subs isn’t just a good investment—it’s a turnkey investment.

Further Considerations

If you are interested in the investment opportunities mentioned here but remain unsure about making the commitment, you shouldn’t hesitate to contact John Smith Subs at your earliest convenience. By asking questions and listening to our answers, you can be sure of getting the information that you need to make the choice that is best for you.

How Jon Smith Subs Stands Out From the Competition

The topic of food preparation can bring out a wide variety of opinions in people—there are those who truly dislike preparing food and those who practically elevate it to an art form. Jon Smith Subs, however, is equally adept at winning over both groups.

If you’re researching sandwich shop chains, you may be feeling a bit skeptical. But consider this: people who dislike preparing food see the words “sandwich shop” and think, “Great; another place that makes a ‘gourmet sandwich’ by wedging two scraggly slices of deli meat between two huge chunks of bread.” Meanwhile, “foodies” often think that no one anywhere can finesse a sandwich quite like they can.

A John Smith sub often comes as a huge surprise to both types of people, because it is made with only the freshest, most premium ingredients in heaping portions in a downright creative way—and showcased on scrumptious, Italian-style bread.

As you research sandwich shop chains, you probably want to invest in one that stands out from the competition. Jon Smith Subs not only stands out; when you review the menu, you will see that it has no competition.

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Review the Sub-Stantial Menu

Jon Smith Subs offers four types of sub sandwiches—and arguably something to satisfy every palate:

  • Marinated sirloin steak subs
  • Marinated grilled chicken subs
  • Giant deli subs
  • Grilled specialty subs

The word “marinated” might have caught you by surprise, as well it should. A rich, zesty marinade not only tenderizes meat but also infuses it with distinctive flavor. Preparing a marinade is a homemade if not artistic touch that foodies may think they have cornered the market on—until they visit Jon Smith Subs. It takes time to prepare a marinade—just as it takes time for food to properly stay immersed in one. Jon Smith, a fellow foodie, believes customers are worth the time and effort a marinade requires.

Marinated Sirloin Steak Subs

Starting with premium cuts of sirloin, some of Jon Smith’s most delectable, marinated sirloin steak subs include the following:

  • Steak Bomb, the sub that propelled Jon Smith to fame, made with grilled onions, peppers, mushrooms, bacon, and tomatoes, and topped with provolone cheese.
  • Italian steak, made with grilled onions and peppers, sautéed in a rich marinara sauce, and sprinkled with Parmesan cheese.
  • Glazed teriyaki steak sub, made with grilled onions and mushrooms in a teriyaki honey glaze and crowned with provolone cheese.
  • Smoked Cajun steak sub, made with grilled onions and jalapeño peppers in a spicy-hot Cajun seasoning and hickory sauce.

Marinated, Grilled Chicken Subs

Beginning with chunks of tender breast meat, Jon Smith keeps the grill on a high flame to prepare some of its most mouth-watering, marinated, grilled chicken subs, which include the following:

  • Chicken Bomb, made with grilled onions, peppers, mushrooms, bacon, tomato, and provolone cheese.
  • Barbecue bacon chicken sub, topped with a smoky barbecue sauce and bacon.
  • Maple chicken sub, made with a maple syrup glaze and topped with lettuce, tomato, and provolone cheese.
  • Italian chicken sub, made with grilled onions and peppers, sautéed in a rich marinara sauce, and sprinkled with Parmesan cheese.

Giant Deli Subs

When customers crave a straight-up, deli-style sandwich, they will find a robust assortment at Jon Smith Subs, including these:

  • Tuna Bomb
  • Roast beef sub
  • Bacon, lettuce, and tomato sub
  • Authentic Italian cold-cut sub, made with Genoa salami, smoked ham, pepperoni, capicola, and provolone cheese.

Grilled Specialty Subs

It’s bombs away with Jon Smith’s specialty subs, which include the:

  • Cheeseburger Bomb
  • Pastrami Bomb
  • Meatball Bomb
  • Kielbasa Bomb

Owning a Jon Smith Sub franchise will allow you, too, to win over all of the distinctly different types of people in the world because, after all, they both love sandwiches. When you want to do more than stand out from the competition—when you want to dominate other sandwich shop chains with a superior product—call one of our franchise experts for a consultation.

sandwich franchise guide

Local Sub Mogul Jon Smith Takes His Company to the Next Level Via Franchises

Robert Perconti, a retired investment adviser, has never owned a restaurant and knows only that he likes good food, as any good New Yorker, he says.

What’s he doing jumping in to buy the first franchises for one of West Palm Beach’s favorite sub shops?

“I was looking for a way to occupy my time. I retired young, and looking for investment opportunities,” he said.

“The opportunity presented itself with Jon Smith. I’m the first franchise owner of Jon Smith Subs.”

Mr. Perconti bought the Wellington franchise after a great deal of research. First, into the company selling the franchises, United Franchise Group.

“It’s also based in West Palm Beach,” he said. “They never really wanted to be in any type of food franchising. But their employees eat there, and they were familiar with Jon Smith. So when the opportunity presented itself, they took it.”

That told him the sub shop will likely do well. “They have thousands of brands and sell all over the world,” he said.

The similarities between UFG and his company prompted Jon Smith to look into them.

“They’re a 30-year-old company like us, and on the corporate end, similar to a mom-and-pop. They’ve had some of the same employees for 10, 15, and 20 years,” Mr. Smith said. “The sons, nephews, and cousins work for them.”

With thousands of brands, Jon Smith Subs will be their first food enterprise, he said.

“We’re really excited. The fit, I thought, was just perfect.”

The deal to sign with the franchise broker was nine months in the making.

His decision to sell the brand to others came after careful thought, Mr. Smith said.

“We’re just too good of a business not to grow. We’re really a full restaurant that sells subs. We prepare almost everything from scratch. We’re unique in that way. It’s just bread, meat and cheese until we make it different,” he said.

Franchisees will be held to a formula for the subs and buy from Sysco Foods. “When franchisees buy products, they’ll use the exact same code. There will be no ability for franchisees to change any product.”

They can tweak a menu, but it still has to follow Jon Smith’s product standards.

That, too, is what attracted Mr. Perconti to the product: the standards that never vary.

To test what he was buying, Mr. Perconti went into the Wellington Jon Smith Subs and ordered the whole menu, to see what he’d keep or remove from the menu.

“I told them to bring me one of everything. There are 40 things on the menu. There wasn’t anything I didn’t like. I walked out of there so full.

But, “I already had my favorite,” he said. It is the Steak Bomb, the biggest seller in the store.

“It’s marinated steak, sliced, with peppers, onions, tomatoes, mushrooms, and Provolone cheese. Oh, and bacon. And mayonnaise.” Except for the cheese and mayo, the ingredients are grilled together on a flat-top grill, and put on the bread baked by the store’s commissary. It’s served hot.

“It’s by far the No. 1 seller,” he said. “People come in and order a 6-inch, and then are sorry they didn’t get the 12-inch. It’s so good.”

He did ask why they didn’t include maybe another ounce of meat or other foods, but was told it’s too stuffed to get anything else inside it. “It’s too full!” he said.

Mr. Perconti owned the Wellington store less than 30 days before buying another in nearby Royal Palm Beach.

“I’m currently looking at other locations on the Treasure Coast. I have looked at sites in Port St. Lucie, Jensen Beach, Stuart. My goal is to really build them out and have them everywhere.

“I think it’s a fabulous product. There’s no freezer in any of the restaurants — it’s all fresh food, made to order. It’s Jon Smith’s commitment to his product.”

He says it’s unique in the business. “Nobody else out there does what we do. There’s no processed foods. Consumers are getting smart about their food. They know when they go into a fast-food chain they’re getting garbage. Nothing is fresh — it’s pre-made, precut and processed food.”

Besides a good product, he said, it’s all about the numbers. “I’m a Wall Street guy. I know how to do the numbers, and this stood out.”

Mr. Smith said a franchise costs $29,500, plus any build-out necessary. “That depends on each location,” he said.

There’s a solid reputation to bank on, Mr. Perconti said. Jon Smith Subs has been around for 32 years in the West Palm Beach area. “You can’t go anywhere without hearing about Jon Smith,” he said.

The franchises are now being sold around the country; with investors in Chicago, Miami and the Carolinas looking into them, Mr. Perconti said.

But locally, “I’ll keep buying them up until they cover the area,” he said. “I want to lock them in on this coast.”

As for Mr. Smith, he’s not throwing out any predictions on how the shops will do elsewhere, foreign or domestic sites.

“A Nobel Prize winner, Niles Bjorn, had a great quote: ‘It’s hard to make predictions, especially about the future.’ What I know is it takes several years to become an overnight success.

“Bottom line: I love my employees. All I care about is the food. So we’ll see.”