Sub Connection vs Little King Franchise Comparison

Sub Connection lets you get in on toasted subs and the healthy, fresh appeal of this quick service segment. Customers want fresh-made food with healthy ingredients...just what you'll serve up at your own SubConnection restaurant.

• Sub Connection offers flexible build-out options, including an express model for food courts.
• Subs are a major component of the quick service segment, with solid performance and steady growth. With over 90 locations nationwide already, SubConnection has market visibility and is poised for rapid growth.
• We offer ongoing brand development.
• We offer a broad range of menu categories and choices so you can tailor your product mix to your market and cover all dayparts.
• You get the resources of a leading global foodservice provider behind you in systems development, procurement, product development and marketing.

Any Sub Shop Can Make A Sandwich... But It Takes Little King To Unlock "The Authentic Deli-Taste"

In January of 1969, Little King opened for business at 80th & Dodge in Omaha, Nebraska. The store was primarily operated and managed by Sid Wertheim and family. Since the day of inception, people fell in love with the Little King.  As Little King expanded, it grew into a chain, not only in the Omaha area, but across the country. The original franchise started with eleven sub-type sandwiches, chips and drinks. Since then, several additions have been made with sandwiches on wheat, rye, French bread, and specialty breads. Gyros, salads, soups, cookies, Rice Krispies and Brownies were added to the menu, with all breads and specialties baked fresh in our stores.  Little King changes with the tastes and requests of our customers, particularly in today's health-conscious market. Fresh food ingredients, cleanliness, and well-trained managers and staff have contributed to Little King's success. These fundamentals are critical to the proper delivery of our service and are part of the training of every Little King employee. Sub sandwich meats are carved directly in front of the customer for the freshest possible ingredients. Sid Wertheim's original procedure and "showmanship" is the same as that performed today.