Great Subs @ SUBMARINA - Hemet
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Whenever you're giving a party, obviously,  you need to think about your guests and the amount of time you'll need to  spend in the kitchen. If you don't want to stand there and cook for different tastes a sandwich platter may come

It is easy to prepare, serves as many as you want and there is little difference between making food for meat eaters and vegetarians.

Throwing a party requires very thorough preparation. Even if you are paying attention to every little deatail there will be things that you'll overlook or miss.  You can easily save some time by preparing  sandwiches.

There are as many different sandwich recipes as there are people, but there are a few main types that you should consider. 

For a sandwich platter you need to make simple sandwiches. Open face, or single sided sandwiches are the easiest to make. You can use pepperoni, cheese, avocado, butter spread and pepper or just about anything you happen to have at home. There is one thing you can't do with your sandwiches and that is use old bread.

Use fresh and soft bread every time you set out to make food like this, as it can take anything but stiff bread. Triangles are also very easy to make and easy  to put on a neatly ordered platter. All you have to do is use square shaped  bread make the sandwich, cut the crust and halve the product diagonally. You can  put them on one of their shorter edges stacking many sandwiches
horizontally.  They will not fall over because they support each other.

There are many successful recipes online but there are always services to help you out. One of these catering services is Subway, another is Hemet's Submarina.  To feed 10-12 people you may expect to pay about $40+ on assorted sandwiches. A giant 3 foot long sub that feeds about the same number of people can be had for the same amount.

You can either spend $40 on a whole sandwich platter or ten bucks less on the materials and do everything for yourself. I much prefer the second option as it allows for more creativity and many more different types of sandwiches to pile on the plates.
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Submarina California Subs Restaurant
In recent conversations with restaurant marketing leadership, I heard mostly familiar themes when discussing their marketing strategies.

There are those smaller concepts that have found some success with a "Name your own price" promotion and other unique efforts to drive sales that have received quite a bit of media attention.

But the majority of restaurant people I spoke to were sticking with more traditional strategies, with the occasional "toe in the water" when it comes to attempting less tried-and-true methods of increasing market share.

Most common among the marketing strategies some restaurant leadership shared  with me is discounting or limited-time-only promotions.

Jean Smoke, Director of  Marketing for the 550%2B unit TacoTime concept, told me her concept has a "limited time addition to their World Famous line of Crisp Burritos, a Crisp Pork Burrito at a discounted price of $1.99." They've found this offering is bringing in their current Crisp Burrito fans as well as new customers for an  exciting new item.

Frank Day, Chairman and President of RockBottom Restaurant and Brewery, said his concept has "built traffic and created some excitement with consumers by running a variety of promotional specials, some supported by media but mostly promoted within the four walls of his restaurants".

Marc Geman, President and CEO of Spicy Pickle, a 40%2B unit deli and sandwich concept, said his brand will be, "rolling out a Picklenomics menu that will offer a build your  own section as well as half sandwiches with soup or salad, a drink and chips  that will combine their high quality product with favorable pricing."

Along similar lines of marketing by discounting, Pops for Champagne in Chicago, is offering a Low Fare Promotion. "From 3-7pm weekdays, guests receive 37% off any food item ordered.", Tom Verhey, owner of the nation's longest running champagne bar shared with me.

Dan Beem, President of Cold Stone Creamery, was pleased with the results his concept had when they brought their new ice cream cupcakes to market at an introductory price point. "The response  was so great that our stores were hardly able to keep the cupcakes on the shelves and our sales spiked as a result."

Paul Damico, President of the Tex-Mex concept, Moe's Southwest Grill, said the goal of their $4.99 Joey Jr. Bundle was  two-fold. "First, we wanted to offer our guests a right-sized portion. Second,  we wanted to give our guests a meal option under $5. This strategy was a success  and we plan to continue expanding our menu in a similar fashion during these  hard economic times."

In response to Subway's $5 promotion, Jeff Warfield,  Chairman, President, and CEO of Submarina, a California based deli concept, has  rolled out a $5 value meal that includes 6 inch sub, soda and chips. "Our 6-inch  sub has as much meat as a Subway 12-inch, and we use fresh-made bread.", claimed  Warfield.

Fewer restaurant concepts had much to share with me in the way of marketing  strategies beyond offering discount pricing and limited time promotions. One avenue some did touch on was improving their online presence.

TacoTime recently revamped their website to offer more interactivity to their customer base. They have some online promotions coming soon, including a "look-alike" contest. They and Cold Stone Creamery are also looking into building their online presence through ever increasingly popular social marketing methods such as Facebook and Twitter.

Josh Richman, CEO of Happi House, said, "Our most targeted strategy is the establishment of an email club for our guests. Each new address collected online or at the restaurant gets a free meal for joining, a free offer on their birthday, and monthly promotional messages." Happi House is able to track message views, printed redemptions, which offers are most successful, and who  their most loyal members are.

Other restaurant concepts are focusing on staying relevant to their customer  base. For example, Submarina and Spicy Pickle both are marketing the healthy aspects of their menu offerings, not only the nutritional information, but the absence of enzyme/preservative/filler content in their ingredients.

Pops for Champagne is appealing to the generosity of their guests with their Toast on Tuesday Promotion. Guests are encouraged to find something to celebrate and  visit Pops to toast that with specially priced glasses of champagne. Pops will donate $1 from each glass to the Chicago Job Council, an organization that helps people living in poverty find career opportunities.

According to Megan Winters, Marketing Manager of Port City Java of North Carolina, they are "making environmental, economic, and social differences through its Fairganic coffees."  In response to the increasing receptivity to "green" efforts, Port City Java uses only organic beans cultivated in a way that has low environmental impact.

While most restaurant concepts have made some type of marketing strategy adjustment in response to the market, there are a few I spoke with who feel they are positioned in such a way that they are simply going to continue to do what they currently do. Jeffery Bank, CEO of the New York based Alicart Restaurant Group, had this to say of one of their concepts, "Carmine's has been around for over 19 years and is the original Italian family style concept. It is extremely value driven...It is a perfect brand in this economy and that is why our sales are up, not down." In this case, "if it's not broken, don't fix it" seems to be working.

While there are variations on the theme, there's no doubt that current conditions call for restaurant concepts to make sure their marketing strategies are effective and sustainable until the market improves.

Brian Bruce, author of multiple articles published on many websites and several industry trade publications, has been cited in multiple news stories as an authority in Executive Restaurant Recruiting. He's an Executive Restaurant Recruiter with Premier Solutions in Oklahoma City and Blogger. He can be reached at 877-948-4001   email at, or on his blog at

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