Quiznos Debuts New Flavor Mashup in Its Globally Inspired Big Fat Greek Sub

Bringing gyro back to menus since its last appearance in 2018, Quiznos presents a whole new take on this comfort food favorite

Calling on its heritage and introducing offers inspired by past menu favorites, Quiznos is thrilled to present its latest globally-inspired mashup. The Big Fat Greek Sub hits restaurants across the U.S. and Canada, featuring a recipe crafted with a twist to push the boundaries on typical sub offerings and satisfy consumers’ cravings for robust flavors.

Following brand philosophy of reintroducing past fan favorites with inventive new flavors, Quiznos partnered with Grecian Delight | Kronos, a global food leader known for innovative products and ethnic flavors, to create the Big Fat Greek Sub – the first gyro-style recipe being offered at Quiznos since 2018.

This newest offer from Quiznos is made with certified halal, seasoned gyro meat with tzatziki sauce with refreshing ingredients including a blend of marinated tomatoes, cucumbers, and red onions, which is topped with lettuce and banana peppers served on the guests’ choice of artisan bread.

“At the height of summer with fall quickly approaching, we think it’s the perfect time of year to offer a hearty, crave-able protein paired with light and refreshing toppings that satisfy any and all guest cravings,” said Mike Gieseman, Vice President of Culinary and Innovation. “We have always prided ourselves on introducing innovative menu offerings while delivering the signature Quiznos quality that we are known for, and the Big Fat Greek Sub is a great example of that.”

The Big Fat Greek Sub is available while supplies last at participating Quiznos across the U.S. and Canada starting at $10; menu prices may vary.

To order, visit quiznos.com.

WE ARE BAAACK!

Quiznos resurrects iconic ‘Spongmonkeys’

  • Quiznos announces major marketing campaign featuring the return of the Spongmonkeys, last seen in the mid-2000s, as another step forward for the brand’s resurgence
  • Iconic and divisive mascots pay tribute to the commitment of dedicated Quiznos fans who go out of their way to find a sub.

Iconic Sandwich chain Quiznos announced the return of the Spongmonkeys to fuel the growth the brand is experiencing and celebrate the long-lasting loyalty of Quiznos fans.

First debuting in 2004, the legendary Spongmonkeys mascots are a slice of mid-2000s-internet stardom that have lived on in the cultural memory. Today, the creatures are still loved by many while some find them just as cringeworthy as ever.    The new campaign pays tribute to the commitment of dedicated fans who go out of their way to find Quiznos restaurants as there are fewer Quiznos today than there were years ago – and ushers in the new growth era Quiznos is entering.

With support from the man behind the original Spongmonkey characters and theme song, Joel Veitch, the digital ads and social media campaign feature the sub-loving Spongmonkeys on a road trip across America seeking out Quiznos restaurants.

Quiznos CEO, Tim Casey, said “The Spongmonkeys were last seen in 2005, when they were loved and hated in roughly equal measure. The return of the brand’s most famous mascots, the Spongmonkeys, marks the resurgence of Quiznos.”

To find out more, visit quiznos.com/spongmonkey

Refreshing Lobster Fan Favorite Returns to Taco Del Mar for Summer

Customers spoke and the brand listened – Lobster Tacos are back

Last year’s popular summertime item, the Lobster Taco, is making a comeback to Taco Del Mar’s participating U.S. and Canada locations just in time for guests to indulge in the refreshing seasonal flavors the Pacific Northwest brand provides.

This limited time offer starts with a base of lobster and seafood mixed with onions, serrano peppers, and cilantro, served chilled on warm corn tortillas piled with shredded cabbage and a lime wedge for a burst of flavor. Guests can choose the Classic Lobster Taco, served with Baja white sauce and pico de gallo, or the Tropical Lobster Taco, served with mango salsa and cilantro lime vinaigrette.

“Our customers can get their tropical fix at their local Taco Del Mar during the summer months with these two delicious Lobster Taco offerings,” said Mike Gieseman, Vice President of Culinary Innovation. “We are always drawing inspiration from coastal flavors, and we enjoy seeing guests embrace those flavors, especially when the temperature starts rising.”

Lobster Tacos have been a hit for Taco Del Mar guests in the past, and due to rave reviews the brand is pleased to reintroduce the offering for another year. This unique seafood option fits the brand’s coastal theme and offers guests an additional item that compliments the menu’s Baja flavors. Taco Del Mar plans to make Lobster Tacos an annual offering during warmer months.

The Lobster Taco is now available at participating U.S. and Canada Taco Del Mar restaurants while supplies last.

About TACO DEL MAR®

Founded in 1992, TACO DEL MAR® is a quick-service restaurant chain inspired by southern Baja, Mexico and the coastal beach shacks known for serving the tastiest burritos and tacos. As a fresh, fast alternative to traditional Mexican food, TACO DEL MAR® features Burritos, Baja Style Tacos, Savory Enchiladas and much more. The completely trans-fat-free menu features long grain rice, beans, and tortillas that are baked, not fried. For those who choose not to indulge their carnivorous side, TACO DEL MAR® is proud to offer an array of vegetarian- and vegan-friendly options. TACO DEL MAR® has nearly 100 locations throughout the U.S. and Canada. For more information, nutrition facts, and a list of locations visit www.tacodelmar.com.

Quiznos Tests Guests’ Adventurous Side with its New Out-of-the-Box Mashup – the Kimchi Philly Sandwich

Quiznos pushes boundaries with the all-new, globally inspired Kimchi Philly

Quiznos, the quick-service sandwich chain known for its inventive takes on classic recipes, is launching its new Kimchi Philly on May 2. The Classic Philly Sandwich will also be available alongside the trend-driven Kimchi Philly for guests who prefer a more traditional take.

Made with thin-sliced steak, the Kimchi Philly is topped with spicy Korean gochujang sauce, tangy kimchi from Cleveland Kitchen®, melted white American cheese, and sautéed green peppers and onions on toasted artisan bread. Kimchi, a staple Korean dish traditionally made of salted, seasoned and fermented cabbage, has recently risen in popularity, spurred by viral recipes and ethnically-inspired chefs. The Classic Philly is made with thin-sliced steak, melted white American cheese, sautéed green peppers and onions, and banana peppers on toasted artisan bread.

Both offerings are in line with Quiznos’ continued commitment to introducing new items crafted with high-quality ingredients that embrace current culinary trends to meet guests’ cravings and surprise guests with unexpected flavor mashups that reflect the innovative creations the brand is known for.

“Ever since we began tapping into the brand’s heritage a few years ago, we’ve been in a new era of culinary innovation where we continue to push boundaries with our creative new menu items,” said Mike Gieseman, Vice President of Culinary and Innovation. “Inspired by global flavors, the Kimchi Philly – our most recent example of that innovation – is a unique sandwich that will satisfy the cravings of adventurous eaters who are looking for unexpected flavors.”

The Kimchi Philly and Classic Philly sandwiches are available May 2 at participating U.S. Quiznos restaurants starting around $10 while supplies last.

About Quiznos

Founded in 1981, Denver-based Quiznos is a chain restaurant designed for today’s busy consumers who are looking for a high-quality, tasty, freshly prepared alternative to traditional fast-food restaurants. With locations across the United States and 32 countries, Quiznos is one of the world’s premier quick-service restaurant chains and pioneer of the toasted sandwich. Quiznos restaurants offer creative, chef-inspired sandwiches, subs and salads using premium ingredients. Rewarding fans through Quiznos loyalty app, Toasty Points, guests can earn and redeem points for free Quiznos menu items at participating locations. For more information, please visit quiznos.com/toastypoints or www.quiznos.com, connect with Quiznos on Facebook or follow on Twitter or Instagram.

REGO Restaurant Group Announces First Ever Dual-Branded Quiznos and Taco Del Mar Restaurants as Part of New Development Deal With Sunshine Gasoline Distributors

Partnership brings additional locations to South Florida as both brands pursue continued expansion and evolved dining experiences

REGO Restaurant Group, which includes the Quiznos and Taco Del Mar brands, has entered into a deal with Sunshine Gasoline Distributors, Inc., launching with the February opening of a new dual-branded Quiznos and Taco Del Mar at 314 Del Prado Blvd N in Cape Coral, FL. The flagship opening marks the first of several new Quiznos and Taco Del Mar restaurants in Florida which will showcase components of the updated store designs introduced last year.

The partnership includes plans for at least 13 combined, dual-branded Quiznos and Taco Del Mar restaurants in central and south Florida, including Orlando, Tampa and Miami, bringing toasted subs and legendary fish tacos to the Sunshine state. These locations will provide guests with convenience store ease and accessibility, with exciting new flavors and menu offerings, such as portable options for on-the-go consumers. The new store designs feature flat-top grills and deep fryers so that guests can enjoy enhanced recipes with freshly prepared proteins and hot sides, like fries, alongside toasted subs.

Following the successful opening of the flagship location, additional Quiznos and Taco Del Mar restaurants are expected to open over the next six months, with the second opening scheduled for May in Venice, FL.

“The partnership with REGO and their two iconic brands is a perfect addition to our services as we consistently seek out ways to offer further convenience to our customers,” said Eddy Alvarez, Senior Operations Manager at Sunshine Gasoline Distributors, Inc. “The deal is also an opportunity to grow our business and expand our suite of offerings while meeting the cravings of local guests.”

The South Florida expansion closely follows on the heels of several other recent development deals REGO has executed over the past several months, in addition to naming Chief Development Officer Vanessa Fox in late 2022, marking a notable path to growth.

“We are thrilled to expand our footprint in the Sunshine state in this unique, convenience store-friendly format, with a tremendous partner in Sunshine Gasoline,” said Tim Casey, CEO of REGO Restaurant Group, which owns Quiznos and Taco Del Mar. “The combination of the rebranded concepts, featuring inventive subs and made-to order-Baja inspired eats, coupled with the operational expertise of Sunshine Gasoline, provides a winning foundation to bring Quiznos back to local fans who have missed the brand, and to introduce Taco Del Mar to the region.”

For more information on Quiznos and Taco Del Mar franchising opportunities, visit ownaquiznos.com or tacodelmar.com/franchising.

About REGO Restaurant Group

Based in Denver, Colorado, REGO Restaurant Group is a fast-casual restaurant platform backed by High Bluff Capital Partners. The portfolio currently includes Quiznos, home of the original toasted sub, and Taco del Mar, which offers coastal Mexican cuisine. REGO Restaurant Group manages nearly 800 restaurants in 32 countries.

Founded in 1981, Denver-based Quiznos is a chain restaurant designed for today’s busy consumers who are looking for a high-quality, tasty, freshly prepared alternative to traditional fast-food restaurants. With locations across the United States and 32 countries, Quiznos is one of the world’s premier quick-service restaurant chains and pioneer of the toasted sandwich.

Founded in 1992, TACO DEL MAR® is a quick-service restaurant chain of nearly 100 locations throughout the U.S. and Canada inspired by southern Baja, Mexico and the coastal beach shacks known for serving the tastiest burritos and tacos. As a fresh, fast alternative to traditional Mexican food, TACO DEL MAR® features Burritos, Baja Style Tacos, Savory Enchiladas and much more, even offering an array of vegetarian and vegan friendly options.

About Sunshine Gasoline Distributors

Sunshine Gasoline Distributors, Inc. is Florida’s largest independent gasoline and diesel distributor. Family owned since its founding in 1987, Sunshine Gasoline operates more than 400 service locations throughout the State. For over 35 years, the company has been an integral part of the South Florida community by providing exceptional service, high-quality fuels and commitment to various philanthropic endeavors.

An Interview with Chef Mike Gieseman

Proteins ride the roller coaster

NRN

Cost volatility and plant-based alternatives reshape restaurant menus

Mark Hamstra | Mar 01, 2023

The protein category has been, well, put through the meat grinder for the last three years.

From fire sales of steak and seafood inventory at the start of the pandemic to soaring demand for chicken wings that fueled shortages and a surge in costs to the ups and downs of beef prices, operators have struggled to manage their protein-based menu items. On top of these challenges, the pandemic also coincided with the rapid expansion of plant-based alternatives, a trend that may or may not have staying power.

The tumultuous protein commodities environment hasn’t prevented operators from continuing to innovate with protein dishes, however. Operators also remain committed to plant-based alternatives as that category continues to evolve.

“I actually got more innovative through the pandemic because you had to,” said Chad Rosenthal, chef/owner of The Lucky Well barbecue restaurants in the Philadelphia area and the founder of a pandemic-born concept called Motel Fried Chicken, which he is transitioning to a 100% plant-based concept.

Amid supply shortages and rising prices, Rosenthal said he had to take beef brisket off of his Lucky Well barbecue menu for a total of about a year. He continued to innovate with pop-ups featuring lower-cost proteins that had dependable supply, which was how the original Motel Fried Chicken concept was born.

“Week to week, we had no idea what was going to come in and what wasn’t going to come in,” he said, noting that supply chain issues are now “about 70% better” that they were during the past few years.

Rosenthal also continued to innovate with things such as appetizers and sandwiches while maintaining his core barbecue chicken and pork offerings. He had to take beef brisket off the menu for long stretches, he said, because prices were fluctuating so much that he could not keep raising and lowering his menu prices to keep pace.

“It’s just a tough time to be in the meat business,” he said.

He noted that protein commodity prices appear to have stabilized, citing reasonable costs for chicken wings going into this year’s Super Bowl, when prices usually increase.

“I think things look good right now,” Rosenthal said. “We’re definitely still cautious. We’re not moving things too fast or raising prices or lowering prices. It’s still a little up and down, but it’s as good as I’ve seen in a long time.”

Mike Gieseman, VP of culinary and innovation at REGO Restaurant Group, parent of the Taco Del Mar and Quiznos chains, said he takes a long-term view of protein commodity prices and continues to innovate with proteins even as prices increase.

“We do have to factor total food cost of the final entrée to see if it’s going to be too expensive for our guests, but there are many ways to deal with that,” he said.

For example, Quiznos debuted a Hickory Smoked Burnt Ends sandwich last year despite high costs for the prime rib used to make it. The chain was able to offer the sandwich at a reasonable price, Gieseman said, by keeping it simple and elegant.

“We just did a very simple build and allowed the protein to be the hero of the sandwich,” he said. “It was just onions, pickles, barbecue sauce and cheddar cheese. That helped keep the cost down on the total sandwich — we let the protein shine, and it did extremely well.”

Committing to plant-based alternatives

Both Rosenthal and Gieseman are among the many operators seeking to capitalize on ongoing consumer interest in plant-based protein alternatives, despite some challenges in the category.

About 25 million consumers eat plant-based foods or beverages occasionally or regularly, according to a recent report from The NPD Group, which also found that about one in five consumers said they want to incorporate more plant-based foods into their diet.

Consumers prefer to source plant-based meat, poultry and seafood analogues from restaurants, as opposed to retail, because they believe they will receive a good-tasting product that offers a healthier alternative to meat, the report said. Pound sales of chicken and fish analogues shipped from broadline foodservice distributors increased by 38% and 5%, respectively, in the 12 months ending December 2022 compared to the previous year, according to NPD.

Sales of dairy and meat alternatives will continue to grow through 2024, NDP said, driven almost entirely by millennials and Gen Z, who choose these products because of their interest in sustainability, animal welfare and better health.

“Plant-based beverages and foods are growing and gaining loyalty,” said Darren Seifer, NPD food and beverage industry analyst. “These products still represent a small share in the categories in which they compete but give consumers and foodservice operators more options to consider.”

Gieseman said the quality of plant-based protein alternatives has improved significantly in the past few years, which led him to recently add a plant-based Spicy Chorizo Hash to the menu at Taco Del Mar. The hash is made with plant-based chorizo, diced potatoes, chopped onion and serrano peppers, with a flavor that Gieseman said fits the taste profile of the chain’s Baja-style menu.

“It’s something I have been looking at for the last four years — finding the right fit to expand our vegan offerings with something that would speak to all the guests,” he said.

The plant-based chorizo, from Basic American Foods, offers the right combination of flavor, texture and other qualities that allow it to be prepared just like real chorizo, Gieseman said. By combining the product with potatoes, onions and peppers, he was able to create an item that has been a hit with customers, he said.

“The trick is to find something that entices people to try it,” he said. “Once you get them to try it, the repeat purchases are simple if it’s a good product.”

Gieseman sees flexitarians as a strong and growing target market, as opposed to the finite universe of those who are strictly vegan or vegetarian.

“We’re seeing that more people are willing to try something other than meat, at least on occasion,” he said.

Rosenthal saw similar trends in consumer preferences that led him to transition Motel Fried Chicken to a plant-based concept. The menu reflects a lifestyle that Rosenthal himself has long dabbled in.

“I have been cooking meat for a long time, and I love to eat meat,” he said. “And I also go on stints where I eat plant-based.”

The revised Motel Fried Chicken was set to debut by early March as a delivery- and takeout-only location in Philadelphia, with a menu featuring chicken-analog sandwiches and nuggets from Tindle, available in regular and spicy varieties. The spicy versions of the chicken items will feature a dry habanero-based seasoning, and customers will have five plant-based sauces to choose from, as well as a salted, plant-based honey alternative that Rosenthal is enthusiastic about.

“I’m trying to create a plant-based restaurant that you don’t have to be vegan to love,” Rosenthal said.

Caribou Coffee, which has enjoyed success with plant-based dairy alternatives such as oat milk, is expanding its menu with other plant-based protein alternatives, said Matthew Reiter, VP of merchandising and product at the café chain.

The company introduced the JUST Egg Roasted Tomato & Pesto Flatbread last summer as a limited-time offering, and it was so well-received that Caribou brought it back as a permanent menu item this year, Reiter said.

“We are noticing a shift in our customer base — especially with a younger age group — that has a heavy focus on sustainability when it comes to ingredients in their menu choices,” he said. “Our guests also show us that they want delicious beverages and food items made with ingredients they feel good about, which we continue to see through our menu sales and consumer research.”

This includes increasing demand for plant-based options, he said.

Offering plant-based products also helps support Caribou’s own commitment to more sustainable business practices, Reiter added.

Proprietary plant-based solutions

Robert Ancill, CEO of The Next Idea, a restaurant consulting firm that has worked with plant-based concepts, said some products on the market may have lost their appeal as healthful alternatives because of the number of additives they contain, and the high level of processing involved to make them.

“People have lost a little bit of confidence in some of those products,” he said.

Restaurants should still consider carrying plant-based items, Ancill said, but they should be developing their own plant-based alternatives or working with suppliers that can make products with fewer additives.

“Once the product becomes more natural, people begin to trust it more,” he said. “I do think that market will start to expand again over time because it’s an ideal solution for people on specific diets — if they’re struggling with weight, if they’re struggling with diabetes, if they’re struggling with heart conditions.”

Ancill works with Plant Power Fast Food, which has about a dozen locations in California and specializes in proprietary plant-based burgers and other plant-based fare made in a commissary.

“I think that’s really been part of their success — you can only get Plant Power food at Plant Power,” he said.

Gieseman of REGO Restaurant Group pointed out that concern for animal welfare and the impact of animal agriculture on the environment are drivers of the plant-based trend, and that concern impacts traditional proteins as well. Flexitarians concerned about how animals are treated or how producing animal-based products can impact the environment might also be more interested in meats that are certified as being humanely or naturally raised.

“We’re seeing a lot more of that, absolutely,” he said.

 

Taco Del Mar Adds New Plant-Based Spicy Chorizo Hash Option

Spicy Chorizo Hash is made with plant-based chorizo, diced potatoes, chopped onion and serrano peppers.

You can add Spicy Chorizo Hash to any entree including tacos, burritos, bowls and more at no additional cost.

Spicy Chorizo Hash can be found now at participating Taco Del Mar restaurants in the US and Canada for a limited time, while supplies last.

 

Quiznos’ Lobster Classic Returns to Menu

The Lobster Classic and Old Bay Lobster Club sandwiches are available for a limited time at participating locations nationwide beginning February 8.

QSR Magazine

The Lobster Classic and Old Bay Lobster Club sandwiches are available for a limited time at participating locations nationwide beginning February 8.

The long-awaited return of Quiznos’ favorite Lobster Classic signals that spring is just around the corner. This seasonal limited time offer is joined again by the Old Bay Lobster Club making for a flavorful adventure.

 The Lobster Classic Sub is made with a lobster and seafood salad mix with shredded lettuce on butter-toasted Italian white bread with a lemon wedge garnish. Likewise, the Old Bay Lobster Club includes the same lobster and seafood salad mix along with Old Bay seasoning, bacon, lettuce, tomato, and spicy mayo on a butter-toasted Italian white bread with the lemon garnish. Guests can enjoy their sandwich of choice and more by adding a beverage and chips and making it a combo.

“We are thrilled to be bringing back these two sandwiches this year,” says Mike Gieseman, Vice President of Culinary Innovation. “The delicious Lobster Classic and newer, but just as loved, Old Bay® Lobster Club are some of our most popular seasonal treats and we can’t wait for our guests to enjoy them again.”

Toasty Points Members can get more than just a meal by taking part in several different lobster-loving promotions running during the time these sandwiches are available. The Lobster Loyalty Promotion grants members a $6 eight-inch Lobster sub from February 14 to February 20.

The Lobster Classic and Old Bay Lobster Club sandwiches are available for a limited time at participating locations nationwide beginning February 8.

 

Quiznos Set to Expand Georgia Presence

Business Wire

DENVER–(BUSINESS WIRE)–Quick-service sandwich chain Quiznos – world famous for its toasted subs and inspired menu innovation – continues to take steps in its extensive growth plans, inking a new multi-unit development agreement with franchisee Sam Patel that provides 10 new restaurants and exclusivity across Northern Georgia.

The new restaurants will be a mix of stand-alone drive-thru units and non-traditional locations built inside renewed fuel stations Patel owns along Interstate 75. The agreement follows a schedule of two units built per year for the next five years in Adairsville, Calhoun, Dalton, Resaca, Ringgold and Chatsworth.

“Quiznos has been following a strong growth trajectory with a visible increase in demand that is aided by our franchisees’ innovation which has led to new locations in existing markets and expansion into new areas,” said Tim Casey, CEO of Quiznos. “Both traditional restaurants and non-traditional sites, such as convenience stores and the new modular Qube restaurant we announced in late August, provide an excellent experience for guests and strong unit economic potential for franchisees.”

Originally from India, Patel moved to the U.S. 17 years ago, helping manage a convenience store opened by his father. Patel now follows in his father’s footsteps, operating 11 of his own convenience stores throughout Northern Georgia and gaining years of experience in the industry. Looking to pursue additional opportunities that meet consumers’ evolving needs, he recognizes the importance of integrating innovative, well-known food service offerings into convenience stores, especially with the drive-thru component.

In recent years, consumers in Patel’s market have missed the familiar, beloved offerings at Quiznos restaurants. In bringing the iconic brand back as a strategic offering, loyal guests in the region will soon be able to enjoy the same great taste of the Quiznos they love through a modern dining experience in a reimagined setting.

“Quiznos is a great brand to work with as it continues to stand out by offering a favorable economic model with strong potential upside, and a product that can’t be beat,” said Patel. “Quiznos is the best option for our market because of the brand awareness, high quality food and focus on service. I am thrilled to bring it back to the region and continue to grow across the territory.”

The first location in this agreement is slated to open in early 2023.

 

REGO Restaurant Group Names Vanessa Fox as Chief Development Officer

Business Wire

DENVER–(BUSINESS WIRE)–REGO Restaurant Group has hired quick-service industry veteran Vanessa Fox as Chief Development Officer, a new role in which Fox will utilize her extensive industry expertise to support the continued transformation of the Quiznos and Taco Del Mar brands.

On the heels of several recent Quiznos development deals to expand across the U.S., Fox brings to the company more than 20 years of experience as an ROI-driven leader with vast knowledge in strategic planning, market growth, portfolio management and business development. In this new role, Fox will aim to identify and pursue new opportunities for growth through physical expansions, operational improvements, strategic partnerships and rebranding initiatives.

“I’m thrilled to join the incredible team at REGO Restaurant Group and begin working with them as we turn our collective focus to brand awareness and overall growth,” said Fox. “With a long-standing passion for this industry, this is a tremendous opportunity to work with iconic brands such as Quiznos and Taco Del Mar. I’m eager to build on the recent momentum and continue the transformation of these two beloved QSR brands.”

Prior to her new role, Fox was the first to hold the title of Chief Development Officer for Zaxby’s Franchising LLC, where she was responsible for building a new development team, implementing and executing a multi-pronged growth strategy, and reigniting growth by scaling to 915 restaurants under her leadership. Previously, Fox held various positions for Jack in the Box, ultimately realizing the role of Vice President, Chief Development Officer. During her tenure there, Fox’s accomplishments include leading numerous teams through negotiations, sales and rebranding efforts.

“Vanessa is a dynamic and creative leader who is a valuable addition to our team as we seek to take these brands to the next phase in their respective transformations,” said Tim Casey, President and CEO of REGO Restaurant Group. “We are eager to leverage her extensive knowledge and impressive track record particularly as we look to attract new franchisees with our innovative franchisee-first model.”

For those interested in exploring franchise opportunities, visit ownaquiznos.com.

About REGO Restaurant Group / High Bluff Capital Partners

Based in Denver, Colorado, REGO Restaurant Group is a fast-casual restaurant platform backed by High Bluff Capital Partners. The portfolio currently includes Quiznos, home of the original toasted sub, and Taco del Mar, which offers coastal Mexican cuisine. REGO Restaurant Group manages over 450 restaurants globally.

High Bluff Capital Partners is a private investment firm specializing in consumer-facing companies and brands with the potential for transformation and significant growth. The firm’s team has extensive experience investing in, managing, leading and reinvigorating consumer businesses across the restaurant, entertainment, food, beverage and retail markets. More information can be found at www.highbluffcap.com.

Contacts

Marie Espinel
The LAKPR Group
mespinel@lakpr.com