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In 1971, a young college student with a big dream and a little bit of money bought a small sandwich shack near San Jose State University in California. The tiny building, which was constructed in 1919, gave <a href="http://www.togosfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=togos-is-gearing-up-to-take-their-sandwiches-to-the-next-level-by-reaching-more-guests-than-ever-before-7820" target="_blank" rel="nofollow" target="_blank">Togo&rsquo;s</a> its name&mdash;the storefront barely had any room for guests, and only four customers could fit in the waiting area at a time. For that reason, all the sandwiches were sold &ldquo;to go,&rdquo; and seemingly overnight, the burgeoning brand became a favorite for hungry college students.

From day one, <a href="http://togos.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=togos-is-gearing-up-to-take-their-sandwiches-to-the-next-level-by-reaching-more-guests-than-ever-before-7820" target="_blank" rel="nofollow" target="_blank">Togos&rsquo;</a> secret to success was simple: the young college-student-turned-business-owner vowed to make each one of his sandwiches the way he liked them&mdash;made-to-order and stuffed with fresh ingredients. Before long, happy guests and hopeful entrepreneurs were clamoring to partner and open their own Togo&rsquo;s locations. And by 1974, a second restaurant opened in downtown San Jose. Shortly thereafter, Togo&rsquo;s officially launched a franchising opportunity, and the brand&rsquo;s fandom quickly spread beyond San Jose and throughout California.

Today, nearly 45 years later, Togo&rsquo;s has nearly 300 restaurants either open or under&nbsp;development in California, Washington, Oregon, Colorado, Arizona and Idaho. And over the past four decades, the unique culture and heritage that Togo&rsquo;s was founded upon is still reflected on their menu boards and in the passion that every franchisee, guest and employee has for the brand and the unwavering high-quality that it stands for.

&ldquo;We believe we have the kind of quality in the sandwich industry that&rsquo;s second to none. That&rsquo;s the DNA of Togo&rsquo;s, and it&rsquo;ll always be the DNA of Togo&rsquo;s,&rdquo; said Todd Peterson, the Chief Development Officer for Togo&rsquo;s. &ldquo;Our success over the years has really come down to our product. For those that know the brand, it&rsquo;s pretty striking how many of our guests over the years have been&mdash;and continue to be&mdash;such ardent supporters. We have that same kind of loyal following as a place like In-N-Out&mdash;that kind of deep-rooted affinity that you don&rsquo;t always see in other brands.&rdquo;

Now, fueled by passion and a devoted fan base, Togo&rsquo;s is gearing up to take their sandwiches to the next level by reaching more guests than ever before. With a strong presence in California and a strong team of restaurant industry experts, Togo&rsquo;s is working to expand the brand&rsquo;s footprint throughout the West. According to Peterson, this starts with upgrading and improving upon what already makes them great&mdash;their products and service.

&ldquo;Togo&rsquo;s is embarking on a rebranding process&mdash;one where we&rsquo;re looking at everything from improving our delivery process and how we interact with guests to the speed of our service, our menu and our restaurants&rsquo; designs,&rdquo; Peterson said. &ldquo;We want to make sure that we&rsquo;re continuing to grow, remaining relevant and being competitive within our segment. If you&rsquo;re not growing, you&rsquo;re not optimizing your brand. We don&rsquo;t want to be in that camp. Instead, we want to stay ahead of the curve by always striving to be the best version of ourselves as possible.&rdquo;

These changes include an updated and modernized store design. Because more and more guests want to see exactly how their food is being prepared, Togo&rsquo;s will be making their food preparation area more transparent than ever before.

&ldquo;It&rsquo;s all about the &lsquo;food theater.&rsquo; People want to see their food being made and they want to see that only fresh ingredients are being used. We&rsquo;re piling a quarter-pound of house-made pastrami on sandwiches&mdash;so let&rsquo;s show our customers that. We&rsquo;re freshly mashing our avocados every day in store, not using a guacamole paste that other people use. We want to show them that, too,&rdquo; Peterson said. &ldquo;We realized it&rsquo;s so crucial to the Togo&rsquo;s brand and what we believe in to show off our premium ingredients.&rdquo;

While this rebranding is primarily consumer driven, Peterson believes it&rsquo;ll help to position the brand in front of potential investors, too&mdash;especially as Togo&rsquo;s embarks on an even more aggressive push for expansion throughout the West.

In addition to its dedication to quality and guest satisfaction, Togo&rsquo;s also boasts a best-in-class management team and nearly limitless growth potential. And according to Peterson, Togos&rsquo; average unit volume is also worth noting, and he believes these enhancements will ultimately enhance the bottom line for franchisees, too.

&ldquo;We have five consecutive years of same-store sales growth, and our average revenue is above average among sandwich franchisees. We&rsquo;re always looking for new ways to make our franchisees more profitable and even more efficient, and we&rsquo;re excited about the new path that Togo&rsquo;s is embarking on over the next year,&rdquo; Peterson said. &ldquo;Passion drives everything we do here at Togo&rsquo;s, and we believe this is the perfect opportunity for entrepreneurs who want to own a business and feel proud of what they do every single day.&rdquo;&nbsp;

Togo’s is Gearing Up to Take Their Sandwiches to the Next Level By Reaching More Guests Than Ever Before 

1851 Franchise

Fueled by passion and a devoted fan base, Togo’s is gearing up to take their sandwiches to the next level by reaching more guests than ever before.

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