For many of us, our first introduction to the submarine sandwich was in the late 1960s at the Mr Submarine shop on Yorkville Ave., then Toronto’s hippie and artistic community. Jack Levinson and Earl Linzon opened the shop serving the long, ten-to-twelve-inch sandwich made with an elongated roll split lengthwise and filled with various meats, cheeses, vegetables, and condiments. Known by various names, the sub, hoagie, hero, etc. was the answer to those hunger cravings after a night of parties.
The submarine sandwich sector in Canada has experienced significant growth in recent years, driven by both domestic brands and international franchises expanding their presence.
In addition to Canadian-born concepts, international brands have also recognized the potential of the Canadian market with several U.S. brands partnering with local restaurant companies to open the quick service sub restaurants.
This influx of both local and international sub sandwich establishments indicates a robust and competitive market, reflecting the growing consumer demand for quick-service, customizable, and fresh dining options.
Not to be confused with the recent growth in the traditional sandwich category, here we have assembled a group of the Submarine Specialists – those concepts that are holding true to the long bun filled with a combination of cold cuts, cheeses, lettuce, tomatoes, onions, and other vegetables along with added condiments and sauces.
As long as there are late night parties, even early afternoon gatherings for those seniors that still remember the 1960s, the QSR submarine category will be a growing group that is also attracting a lot of franchise interest for the simple menu. While we have assembled a handful of multiple-unit sub specialist, I am sure that there are others that we’ve missed as well as independents that are looking to grow.
If you know of others, tell us about them.