Cousins Subs Targets Indiana Area

Cousins Subs Targets Indiana Area

February 22, 2008 // Franchising.com // Menomonee Falls, WI – Cousins Subs, a Wisconsin-based sub chain, has set its sights on central & southern Indiana for future growth. The sub sandwich chain will be holding a franchise seminar at the Doubletree Guest Suites located at 11355 N. Meridian St. in Carmel on Feb. 20 from 7 p.m. to 9 p.m.

Members of the Cousins Subs franchise development team, including John Campbell, vice president of global development and chief development officer; Kerry Espich, manager of franchise sales and recruitment; Pat McCabe, real estate manager, Liz Hoffmann, director of marketing and Jim Railing, area developer in the Indiana market, will be presenting franchise opportunities with Cousins' Subs in the Indiana area.

"Cousins' corporate has put the research and support into facilitating strong growth in the Indiana market for 2008 and 2009," said Espich.

The chain has gained momentum in franchise and sales growth due to successful operational tactics, a more aggressive retail marketing plan and the redesign of the Cousins Subs store design.

"It is a great time to be a part of Cousins Subs. We enjoy a strong tradition in Wisconsin and are ready to take it to the next level." said Campbell. "We have set our sights on Indiana for our next big area, and we want to present the best Cousins Subs opportunities to potential store owners."

Cousins Subs' franchise seminar is free and open to the public. To register, please visit www.cousinsfranchise.com/seminar.

For more information on Cousins Subs' franchise development please visit www.cousinsfranchise.com or call Kerry Espich at (800) 238-9736.

About Cousins Subs
Cousins Subs is based in Milwaukee, Wis., and is a national sub sandwich chain with stores throughout the Midwest and on the West Coast. The tradition of Cousins Subs started in 1972, when two transplanted cousins from Atlantic City saw the need for an East coast–style sub shop in their new hometown. They patterned their subs after the hoagie, grinder, hero and sub sandwiches they enjoyed back East. And with a dedication to delivering quality subs at fair prices, they opened their first restaurant. From the start, the two used bread baked fresh every morning and insisted on using only the finest, freshest ingredients.

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