Runza Restaurants vs Little King Franchise Comparison

Owning a Runza Restaurant isn't just about serving sandwiches - it's about serving communities. We opened our first restaurant in Lincoln, Nebraska, in 1949, and we're still a family-owned business serving communities in Nebraska, Kansas, Colorado and Iowa. Keeping it close to home ensures each Runza Restaurant gets hands-on support from headquarters, and each Runza meal is made with the same commitment to quality, chain-wide. We're always on the lookout for great people to become part of our family and grow Runza 's presence in the areas we serve. If you're interested, we encourage you to learn more about our process and how we support franchises. Then, peruse other Frequently Asked Questions and read some Franchisee success stories.

We are actively seeking Franchisee candidates in Nebraska, Kansas, Colorado, Iowa, Missouri and Wyoming only.

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.