SAN JOSE, Calif.--(BUSINESS WIRE)-- A true West Coast Original, Togo's Sandwiches announce today that guests can get Toasted; day or night, at any of their 242 locations, with Togo's all new line of crispy and melted Togo's Toasted Sandwiches.
"At Togo's, we want to 'say yes to our guests' and to give them what they crave - handcrafted sandwiches that now can be served Toasted," said Renae Scott, vice president of branding and marketing for Togo's Eateries. "With the option to order any sandwich Toasted we are also introducing a lineup of four all new Toasted sandwiches. Our new Togo's Toasted lineup will be featured in television, radio and print throughout the west in November."
Togo's Toasted Sandwiches include some unique recipes to tempt consumers:
The introduction of Toasted Sandwiches also marks two highly requested menu additions: pepper jack cheese and applewood-smoked bacon.
Togo's was founded in 1971 by a young college student in San Jose, California with a big appetite and a little money. He started making sandwiches the way he liked them – big, made to order and stuffed with the freshest ingredients. Soon there were lines out the door and Togo's was well on its way to becoming a west coast original. Now, almost 40 years later, Togo's still makes sandwiches the way we did back then. In addition to great sandwiches, Togo's makes hand-tossed salads, wraps, soups and desserts. For more information on Togo's Eateries Inc., "like" Togo's on Facebook or follow on Twitter, please visit http://www.togos.com, call 1-866-70-TOGOS.
Togo's Franchisor LLC helps qualified franchisees create their own "West Coast Original." Togo's locations generate some of the highest average unit volume in the sandwich restaurant segment, require a low investment, utilize only a small space footprint, offers best-in-class operational field support, carries remarkable brand loyalty and is a simple minimal-equipment turnkey business. For more information call 877-78-TOGOS or visit http://www.togosfranchise.com.
Togo's was founded in 1971 by a young college student with a large appetite and little money looking to make sandwiches the way he liked them — big, fresh and meaty.