Another Successful Year for Cousins Subs

Another Successful Year for Cousins Subs

March 11, 2008 // Franchising.com // Menomonee Falls, WI – Cousins Subs Systems, Inc. announces another successful year in 2007 and plans for growth in 2008. In 2007, the sub-chain celebrated its 35th Anniversary while adding a system-wide gift card rollout, the addition of three area developers outside the Milwaukee area, the implementation of their Head Start program for new stores, and enhancing their agreement with Coca Cola, to name a few.

Company Founder and CEO William Specht stated, "Looking back over the last 12 months' accomplishments by the Cousins Subs network should make us proud. With a great group of area developers and corporate staff that communicate regularly, we were able to create and implement a variety of programs that ultimately make our product better and provide greater value for our guests."

To facilitate the store opening process for their area developers and franchisees, Cousins has reached out to more than 20 major vendors to provide every new store with free product through its Head Start program. The program directly affects a store's success by enabling owners to reinvest these funds into an aggressive grand opening. "Ultimately, the program is beneficial to all parties involved," said Tom Laabs, senior director of purchasing & distribution for Cousins Subs. "It is great for our store owners because they receive free products from most of our main vendors from bread to turkey to cookies. And of course, every successful new store will continue to receive support from our American supplier partners."

Another accomplishment for the year, through the successful negotiation of an enhanced agreement with Coca Cola, Cousins Subs now offers extra allowances in the form of marketing funds to be used for promoting Coca Cola drinks in the store. Additionally, the agreement allows Cousins to offer bottled products to our guest who desire more portability.

In view of their success in 2007, Cousins will focus their efforts on several new programs that will increase communications among team members and improve the delivery of services and programs of their system. "Our vision continues to be a vibrant organization demonstrated through our growth, leadership and innovation. We are thrilled with the results of our push for store growth and expansion in 2007," said John Pryor, president of Cousins Subs. "Now we want to ensure the continued success of those stores with the industry's best programs and product."

Cousins Subs has even bigger plans for 2008 by continuing their aggressive expansion and focusing on the guest experience. In addition, the Milwaukee-based Blue Horse agency joined Cousins Subs' marketing team to support and promote the growing sub-chain. Continuing to lead the marketing effort is Dan Patrick, national recognized sports newscaster and official spokesperson for Cousins Subs. "Dan Patrick is such a big part of our marketing effort, and we look forward to continuing our relationship with him," said Lawrence Weissman, VP of marketing for Cousins Subs.

"Focusing on the key differentiators like fresh baked bread, high quality meats and cheeses and salads prepared fresh right in front of guests will continue to drive our brand forward, "adds Weissman.

The national sub-chain opened 15 stores in 2007 in Wisconsin, Indiana and Arizona and hopes to open another 25 stores in 2008. For more information on Cousins Subs menus and locations or to learn about franchise opportunities, visit www.cousinssubs.com.

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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