Jersey Mike's Opens Twentynine Palms
TWENTYNINE PALMS, Calif., Feb. 26, 2018 – Jersey Mike’s Subs, known for its fresh sliced/fresh grilled subs, opened on Monday, February 26, aboard the Marine Corps Air Ground Combat Center on 6th Street, across the street from the Main Exchange complex.
In December 2017, Jersey Mike’s opened its first restaurant on a military base at Schofield Barracks in Oahu, Hawaii. Later this year, franchise owners Martin Anderson and Clark Stallings plan to open a Jersey Mike’s restaurant on board the Joint Expeditionary Base Little Creek — Fort Story in Norfolk, Va.
This is the 55th location for franchise owner Alvaro Garcia who also opened the Schofield Barracks restaurant. His other Jersey Mike’s restaurants are in California and Hawaii.
The 3,287 square-foot sub shop is staffed almost entirely by local residents connected to service members at the installation. Store hours are 10 a.m. to 9 p.m. Monday through Saturday and 10 a.m. to 8 p.m. on Sundays.
Garcia shares Jersey Mike’s commitment to quality products and exceptional customer service, and is dedicated to giving back to the local community. Since 2010, Jersey Mike’s locations throughout the country have raised more than $28 million for worthy local charities and have distributed more than 2 million free sub sandwiches to help numerous causes. Last year, the company’s 7th Annual Jersey Mike’s Month of Giving in March raised more than $5.5 million for nearly 150 charities throughout the country.
Started in 1956, Jersey Mike’s now has 1,500 restaurants open and under development nationwide. Last year, Jersey Mike’s was named the country’s fastest-growing Limited Service Chain and fastest-growing sandwich chain in the 2017 Nation’s Restaurant News Top 100.
The growth is fueled by passionate Jersey Mike’s fans who crave their subs made Mike’s Way® with the freshest vegetables – onions, lettuce and tomatoes – topped off with an exquisite zing of “the juice” – red wine vinegar and olive oil blended to perfection. Jersey Mike’s premium meats and cheeses are sliced on the spot, piled high on in-store baked bread and served up with a helping of neighborly banter from a dedicated and high-energy team.