Capriotti's Sandwich Shop Franchise Overview

About Capriotti's Sandwich Shop

Founded in 1976, Capriotti's Sandwich Shop, is an award-winning sandwich shop that remains true to their 38 year tradition of slow-roasting whole, all natural turkeys in-house every day. Capriotti's fresh ingredients, homemade subs and unique menu items have won numerous accolades including being named one of the "10 Great Places for a Surprising Sandwich" by USA Today and is a recent winner of "Best of" awards in Delaware, Las Vegas, Dallas, Quad Cities, Eastern Shore and San Diego. Capriotti's cold, grilled and vegetarian subs, cheese steaks and salads are available at more than 100 company-owned and franchise locations in 16 states and federal districts across the U.S. including: Arizona, California, Delaware, Florida, Georgia, Iowa, Maryland, Massachusetts, Nevada, North Carolina, Pennsylvania, Texas, Utah, Virginia, Wisconsin and Washington D.C. Their signature sub, The Bobbie®, was voted "The Greatest Sandwich in America" by thousands of readers across the country and reported by AOL.com.

Company History

Lois Margolet grew up in Wilmington, Delaware, in a neighborhood known as Little Italy. Lois had a dream to open her own sandwich shop, but she knew she needed to have something unique because there was plenty of strong competition out there. Little Italy had at least seven sandwich shops within a three block radius. In 1976, Lois quit her full-time job, borrowed money and purchased a boarded-up building on North Union Street in Wilmington, where the original Capriotti's Sandwich Shop still stands. Lois, along with her brother Alan Margolet, decided to open a sandwich shop on the first floor, while she lived on the second floor. She and Alan would name the sandwich shop after their grandfather, Philip Capriotti, who loved to cook for them.

Their concept was to capture the hearts of "real turkey lovers," an idea that would separate Capriotti's Sandwich Shop from almost all of its competition. They wanted to roast whole fresh turkeys overnight, a concept that no other sandwich shop in the area offered. They began by cooking one turkey per night, but the demand grew to the point where they were cooking 10 to 12 turkeys per night. They served sandwiches made-to-order with fresh roasted pulled turkey, the best quality meats and cheeses, and fresh rolls and produce delivered daily.

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