Jimmy John’s

Specialties

Ahh, A Taste of Gourmet History. 1983 was a big year for America. Change was in the air. Reagan and old Bush were leading the country through the Cold War, GI Joe was dating Barbie, teenagers «tight rolled» their pants and slow danced to Total Eclipse of the Heart. For many, 1983 was a confusing, hungry place. People cried out for more.

It would be a 19-​year-​old with two first names that would answer America’s cry for lunch — Jimmy John Liautaud.

What makes Jimmy John’s different from the rest is that it’s honest, it’s damn good, it’s damn fast, at a decent price! Jimmy John’s definition of fresh is worlds apart from everyone else’s. Bread is baked in-​house everyday and served fresh. Meat and veggies are sliced fresh in-​house everyday. The turkey is real turkey, the roast beef is real roast beef — no additives, no vegetable-​based fillers, no fake stuff. Nothing is delivered pre-​sliced. Real Hellmann’s mayo, real Grey Poupon, real olive oil and red wine vinegar — it’s the best of the best.

History

Established in 1983.

Jimmy knew that if he kept it simple he could create the world’s greatest gourmet sandwich. With a handful of cookbooks checked out from his local library, Jimmy perfected his award-​winning bread. After creating four sandwiches, Jimmy tested them on friends and family, receiving praise he needed to press on. With no hesitation he opened the very first Jimmy John’s. Paying a whopping $ 200 a month in rent, he could afford only used equipment consisting of a refrigerator, a chest freezer, an oven, and a meat slicer. The first Jimmy John’s served soda with no ice (there was no room in the budget for an ice machine). As any good business story goes, things were not easy in the beginning. So Jimmy John Liautaud did what any young entrepreneur would do — he took to the streets with armfuls of free sandwiches. College kids loved his irreverent attitude and dirt-​cheap prices. The fact that he delivered was icing on the cake. Jimmy John’s has grown up over the last few decades. The irreverent at

Meet the Manager

Antoine K.

Manager

Antoine started his restaurant career at a young age cooking in his parent’s kitchen. He always had a passion for food and it was clear he would be in the restaurant business in some capacity one day. He worked through a number of positions starting out as a prep cook for a catering company at the age of 14. After stints with Potbelly and Crumbs Bake Shop-he’s now creating Freaky Fast Magic happen here daily.