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<a href="http://www.penn-station.com/franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=a-sub-you-can-take-to-dinner-2703921" target="_blank" rel="nofollow" target="_blank">Penn Station</a> knows about subs. But we&rsquo;re not talking cold cuts. Hearty, grilled, made-to-order hot subs. With mouth-watering fresh-cut fries, fresh-squeezed lemonade made from Sunkist lemons, and chewy chocolate chunk cookies. Getting hungry?

It all started in a 1980&rsquo;s mall food court, where franchise founder Jeff Osterfeld manned his sandwich shop, Jeffrey&rsquo;s Delicatessen. Osterfeld was proud of his offerings, but couldn&rsquo;t help but raise an eyebrow at the much longer line at a neighboring sandwich shop. Osterfield paid his food court rival a visit and quickly learned the secret to their success: Philly cheesesteaks. &nbsp;

Intrigued, Osterfeld decided to go right to the source, so he booked a trip to Philadelphia to investigate the art and science of cheesesteakery. Osterfeld returned with a passion for hot, fresh bread, and a newfound conviction that the best sandwiches come hot. Soon after, <a href="https://pennstation.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=a-sub-you-can-take-to-dinner-2703921" target="_blank" rel="nofollow" target="_blank">Penn Station</a> was born and quickly became a hit with customers.

While Penn Station offers a number of classic subs, including chicken and Italian subs, it&rsquo;s much more than your typical sandwich fare. The offerings are designed to feed a family, and the restaurant pulls double duty as a quick lunch solution and a hearty dinner option. Every sandwich is made with hearty, hearth-baked bread, and fresh meats, cheeses and vegetables. Fresh-cut fries are made from hand-selected potatoes, and the lemonade is made from scratch every day using Sunkist lemons.

That model has proven successful. Osterfeld&rsquo;s vision for an upscale, quick-service dining experience focused on fresh ingredients and display-cooking (all meals are prepared in full view of the customer) was scaled into a franchising concept, which now boasts over 310 restaurants throughout 15 states.

Key to the concept is convenience. &ldquo;Your workday lunch is short,&rdquo; says franchise President Craig Dunaway. &ldquo;You also want evening dining options that don&rsquo;t necessarily involve waiting on a server or not being able to see how and when your dinner is being made in a hidden kitchen. At Penn Station, the entire meal is freshly made in full customer view. That means that customers don&rsquo;t have to wonder when their food is coming out or if anything is being defrosted and presented as fresh.&rsquo;&rdquo;

While speed is prioritized, this isn&rsquo;t fast food by any stretch. &ldquo;It&rsquo;s what we call fast casual,&rdquo; Dunaway says. &ldquo;The quality of our food is top-tier, and the order is taken right in front of customers, so there is no server memorizing or writing an order down and bringing it back to the kitchen. We&rsquo;ve all had the experience of an order being lost in translation. Here, you order, you pay, you get your drink and get your meal. You don&rsquo;t need to pay extra to have a server bring it to you.&rdquo;

The menu is also crafted to keep customers coming back. &ldquo;We know that in real life, people eat out a lot,&rdquo; says Dunaway, &ldquo;so we provide a simple yet diverse menu for a lunch and dinner experience that can be enjoyed multiple times a week while still retaining novelty and convenience.&rdquo;

Visit a Penn Station&reg; to see why &quot;it&#39;s all about good taste.&rdquo;

Penn Station, growing franchise, sub franchise

A Sub You Can Take to Dinner

1851 Franchise

In a complicated world, Penn Station offers a simple dining solution: fresh, hot subs and sides


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A Sub You Can Take to Dinner

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