America’s Sub Shop Offering 52 Cent BLIMPIE Best Subs To First 100 Customers At Each Location

Scottsdale, Ariz. (March 31, 2016) – Happy Birthday, Blimpie! To celebrate Blimpie®’s (www.Blimpie.com) 52nd birthday, stores nationwide will serve up big flavor at 1960’s prices on Monday, April 4th. The first 100 customers who head to any Blimpie location on April 4th will be able to order a fan-favorite, a regular-sized BLIMPIE Best® for just 52 cents; a price point symbolizing 52 years of proudly serving loyal customers as America’s Sub Shop®.

Steve Evans, Vice President of Marketing for Blimpie, says this 52 cent birthday offer is just one way the famous sub brand will honor its fans in 2016. “We look forward to rewarding thousands of our loyal customers around the country with 52 cent BLIMPIE Best subs in honor of the brand’s 52nd birthday,” said Evans. “This birthday promotion represents one of many ways we’ll be showing appreciation for all of our fans, both young and old, in 2016. We encourage all of our customers to stay connected with us this spring as we roll out a series of limited time offers and fun, interactive customer campaigns to celebrate the fans who make us great!”

April 4th will also be the launch of the Combo Craze promotion, an online “match-and-win” game that will give players a chance to win a grand prize trip to for two to New York City and over $9,000 in cash and instant win prizes.

It’s a time of great excitement at Blimpie as the national sub chain, who prides itself on making bigger and better subs, gears up for another fun-filled birthday. April 2nd will kick off a string of fan-focused promotions, starting with 52 cent BLIMPIE Best subs – the brand’s signature and best-selling sub made of slow-cured ham, prosciuttini, cappacola, salami and provolone and dressed The Blimpie Way with tomatoes, lettuce, onion, oil, vinegar, and oregano, all on a sub roll.

Special note – the 52 cent Blimpie Best promotion is limited to one per customer.

Few people understand what makes Blimpie great quite like Pat Conlin – a Long Island based Blimpie area developer who has spent his entire career with Blimpie.  An entrepreneur at heart and one of the most loyal and giving professionals in franchising, Conlin was born to help other aspiring entrepreneurs realize their dreams of business ownership with their very own Blimpie franchise.   Read on to learn more about what Pat and other Blimpie area developers do each and every day to help local Blimpie franchisees thrive.

Q: So Pat, you have been with Blimpie since the very beginning of your career. How did you end up with this franchise brand?

P: Well, I have always wanted to own my own business. Even when I was a young kid with a newspaper route — that was back when people still got newspapers — I knew that I wanted to own and run a business.  I worked for a guy who owned an ice cream store for one of my first jobs, and I remember he clearly loved being his own boss.   More specifically to Blimpie, my sister and brother-in-law owned their own Blimpie franchise in Hempstead, NY – near Hofstra University – and I thought I would work with them after I graduated from Rutgers University. But when I graduated, I was fortunate enough to land an interview, and ultimately, a job, with Blimpie International. So, I instead started to work directly for Blimpie’s Atlanta-based parent company in1985, just as the Blimpie franchise system began to surge in growth. About a year after that, I moved back north and became the area developer for Blimpie for Long Island, and opened a couple of Blimpie franchises of my own…and I’m still here with Blimpie 30 years later!

Q: Thirty years in Long Island is a long time. Why did you decide to settle there?

P: I spent the first 12 years of my childhood in Long Island before my family moved to New Jersey.   My sister went to Hofstra, a University based in Long Island, and that’s how she got involved with Blimpie.   Long Island ended up being perfect for me because I loved it there growing up and my sister had already established a family presence there when I started working for Blimpie.   Blimpie International offered me the chance to develop the Blimpie brand in Long Island and I believed the opportunity was too good to pass up!

Q: I’m sure some things have changed in the past 30 years in Long Island. Blimpie resonates well with people in the tri-state area, but what makes the Long Island area, specifically, a great place to own a business?

P: Well the New York, New Jersey metro area is a high income area, and many local people, like myself, want to be in business for themselves. The people in this area have money, they want to invest it, and they know the demographics in this area are strong enough to support a business. They have what it takes to be successful and dozens of them have become excellent franchise owners in Long Island and throughout the Tri-state.

Q: Most aspiring entrepreneurs understand the franchisee-franchisor relationship and the trade-offs that come with it. But things might get a little hazy when you bring in an area developer, so can you give us some clarity on the role of an area developer?

P: In the early years of Blimpie, founder Tony Conza and his partners realized a great way to grow the business was to sell off regions to entrepreneurs like myself, who would then look for people to open franchises to grow the area. As a Blimpie area developer, you’re almost like a miniature parent company for the franchisees in your region. We provide operational support and maintain operational standards for each franchisee.  Additionally, it’s our responsibility to help new owners secure what we believe will be a successful location for a Blimpie restaurant. We’re also involved in the marketing co-op, informing and executing marketing plans for each individual franchisee and the region as a whole.

Q: So you guys offer an extremely high level of localized support – a vital competitive advantage when compared to other franchise brands that don’t also have that regional developer.  That’s pretty powerful stuff.

P: Absolutely. As an area developer, my strength is that I’ve lived in Long Island for most of my life, so I know these communities like the back of my hand. That helps when I’m discussing certain specific areas with a potential franchise prospect, or when a current franchisee wants to try something different with their marketing. I can tell them about a location on Main Street that someone at the national office wouldn’t know about. It gives me a great deal of credibility with established franchisees and franchise prospects in and around Long Island.

Q: Let’s dig deeper into what you do for existing franchisees. How many do you work with?   Describe the powerful impact you can have on their business.

P: More than likely, if they have an issue they’re encountering with their business, I can provide a quick and effective solution because I’ve probably already been through it in my role as an area developer and franchisee.  I connect with my franchisees on a daily basis and they know I’m always just a phone call away if there’s an emergency or if they just need some help. Since I’ve owned and operated a store, I can also jump behind the counter and make a sandwich. My franchisees know I’ll do whatever it takes to help them succeed as business owners.

Q: I know it’s tough to find or know you’re looking at the “perfect” franchisee, but I know there are some traits that make for successful ownership.   Can you describe those?   How much does it help to be a former Blimpie employee?

P: Franchise owners who previously worked as Blimpie employees often transition smoothly into ownership because they know how to plan for and execute the day-to-day operations.   However, they can sometimes struggle with the business management side and may need some support with payroll, marketing, employee management, etc.   However, former employees aren’t the only great franchise owners we have in the system.   Regardless, the key to success is a passion for people and a passion for the Blimpie brand.   Our best franchisees are outgoing, friendly, and truly enjoy interacting with customers.   They’re not afraid to hop behind the counter, make sandwiches and engage with customers who come into their store.   They understand that it’s their responsibility to connect with customers and ensure they deliver a quality experience to keep them coming back for more!

Q: For those who are interested in area development opportunities, what can you say to them?

P: There are several areas still available around the country!   Kahala and Blimpie are seeking area developers who possess a deep knowledge of their community and bring business ownership, real estate, and sales experience to the table.   Similar to great franchise owners, the best area developers have a passion for people and excellent communication skills.  If you’re interested in a bigger opportunity with Blimpie and want to help the brand blossom in your town, then an area development opportunity is right for you.

Q: Why is the time now to buy into Blimpie subs, the freshly sliced franchise?

P: After 50 years serving fresh-sliced subs, Blimpie franchisees have never been better positioned for success than they are today!   Sandwich shops are growing in popularity amongst consumers and Blimpie still has the best tasting sandwiches on the market.   And with Kahala, we have a top-notch research and development team consistently developing new tastes and flavors that resonate well with today’s customers. We’re always looking at new ways to grow and make our sandwiches more profitable. We’ve come out with a redesign in the past few years, making our physical store match our online presence.   Bottom line – we’re having a blast at Blimpie and the time is now for aspiring franchise owners seeking a great and proven sub sandwich shop business model at a reasonable price!

As a quick service restaurant owner (QSR), you know that the brand is important because it draws people into your shop.  You also realize that quality ingredients are critical because they keep people coming back for more.   However, when it comes right down to it, you know talented and enthusiastic staff members are the key to creating raving sub shop fans.

You can only achieve QSR greatness as a food franchise owner, at Blimpie and elsewhere, when you build a team that supports your business goals, delivers top-notch service and keeps customers happy.

Finding and keeping such a team can be a serious challenge for food and fast food franchise owners. Here are a few tips our most successful franchisees have shared that will help you gear up for great with your own top-notch team:

During the hiring process, ask pointed questions about the prospective employee’s achievements to dig deep into how and why they’ve accomplished certain things.   The answers they provide on those questions will share a lot about their character and work ethic.   Do they commit to companies or bounce around from job to job?   Did their professional achievements elevate previous employers and connect them with more customers?   Your goal is to hire people who are committed to the brand and passionate about connecting with the customers who walk through the door.   And the manner in which they describe how they’ve fulfilled that role with other employers will tell you if they’re up for the job.

QSRs often have several teenagers and young adults on staff. Most of these youngsters are still developing the sense of self and confidence required to execute on the job and deliver high quality customer service.  Obviously, as shared above, self-awareness, confidence, and quality communication skills are traits you’re looking for in an interview setting – but they’re also skills that need to be nurtured and improved throughout each employee’s tenure with your store.

There are many small steps that you and your management team can take to help young employees develop their confidence and self-esteem; and in turn, deliver quality service to your customers.   These include:

• Acknowledging and rewarding success by giving them the opportunity to take on additional responsibilities.
• Asking about their interests beyond what happens on the job to show your appreciation for them as people and your commitment to their future growth.
• Making sure that training includes clear guidelines on how to handle various customer situations so they know what to expect and how to react.

People are more inclined to consistently give their best when they feel like their contributions have a real impact on the business as a whole.   It’s important to make your employees feel included in the overall direction of the business.   Here are a few tips to do just that and inspire your employees to bring their A-game:

• Share corporate communication with your employees as often as you can so they understand your location is supported by a strategic and in-touch franchisor.
• Meet with your employees consistently and describe your overall business goals and how their daily contributions are helping you accomplish them.
• Nurture a team spirit daily.   Interact with your employees and help foster their development through friendly employee competitions and achievement programs.

As a business owner, your job often parallels that of a coach – and it’s up to you to get the best out of your team.   If you’ve done your job well, your employees will be working together as a team toward a common goal and will bring their best each day – because, after all, no one wants to be the person who lets down the team!

Make it as easy as possible for workers to get the job done well. Certainly, corporate will help you put processes in place at the onset and will share ideas for improvement as you operate, but the local franchisee is the person on the front lines who can see how these processes are being implemented and where there are areas for improvement. To help make the work simpler for people, try:

• Routinely asking for feedback and ideas from your staff.
• Use checklists. Lots of checklists! These can help ensure all details are followed.
• Reinforce corporate guidelines. Don’t assume that training is done after the first day of work. Keep reminding employees about proper methods and procedures.
• Take time to train well. People who feel knowledgeable and confident in the tools they have to get the job done will perform better.

It can be tricky to find and train a high quality staff – but nothing is more important to your success as a business owner. Committing to your people requires a lot of time and effort – but the pay off in terms of retaining your existing customers and drawing in new ones is well worth it.

Contact us today if you’re ready to gear up for great and build your own A-team of employees at your very own Blimpie franchise location.

In this month’s Blimpie Subs Franchise Show podcast, Pat Conlin, President of Blimpie Long Island, Inc., joins the show to dig deep into the Blimpie area development opportunity and discuss the powerful competitive advantage the area developer program brings to the Blimpie brand.

When you think of the word blimp, what comes to mind? For three young men in Hoboken, New Jersey, it meant bigger and better, and it felt like a natural inspiration for the name of their sub shop. Ever since the first store opened on April 4, 1964, the name Blimpie has been synonymous with excellent sub sandwiches. Let’s go back in time and see how Blimpie’s history has impacted its image today.

Tony Conza, Peter DeCarlo and Angelo Bandassare borrowed $2,000 to open the first Blimpie restaurant in their Hoboken hometown. The trio got off to a hot start as the local community fell in love with the fresh-sliced sandwiches and they sold the very first franchise to a friend within the first year of business. By the next year, Angelo moved on to the next step in his career, and Tony and Peter expanded the food franchise to New York City by opening a shop on 55th Street in Manhattan. They experienced a few more years of impressive growth operating their own stores and opening brand new franchise locations — an additional eight stores in New York and New Jersey.

By the mid-1970s, Tony was feeling the itch to expand further south while Peter wanted to remain focused on the Northeast so the two decided to split the business.   Tony’s decision to expand elsewhere paid dividends as Blimpie expanded to 150 stores nationwide and more than $1 million in revenue by 1983.   Moreover, that growth and success allowed Tony to take the company public that year.

In the late 1980s, as many competitors were positioning to take market share from his company, Tony began travelling to visit with franchisees and further establish Blimpie as America’s Sub Shop.   Tony met with franchisees, personally, to address their concerns and worked with them to form a franchisee task force that improved internal communications.   Additionally, he launched a monthly newsletter and the “101 Small Improvements” list – tools to help franchisees create incremental, actionable goals to update their restaurants and improve operations.   These exhaustive efforts proved effective as Blimpie reached more than $120 million in annual revenues by 1990.

In the decade to follow, much of the company’s growth was fueled by the area developer program. Through this program, Blimpie sold entire regions to a developer, who would then subfranchise their rights to individual operators.   Conza was a firm believer in the area developer program because it provided franchisees with access to an area developer who had real local knowledge while operating as an extension of the franchisor –  a supreme competitive advantage from which each Blimpie franchisee continues to benefit today.

The 1990’s brought other powerful changes that continue to give the Blimpie brand a boost in today’s world.   In 1991, the first annual franchisee convention was held – starting a tradition of annual and quarterly meetings between the franchisor and local representatives that are vital to the company’s success.   Additionally, in 1993, the Blimpie started to build out stores in non-traditional locations like gas stations, convenience stores, college food courts, stadiums, hospitals and airports.   This non-traditional build out model has become vital to Blimpie’s franchise development efforts as these locations are cheaper to launch and generate guaranteed in-store traffic.

Today, Blimpie is owned by Kahala Brands, a leading franchisor of 18 unique restaurant concepts with more than 3000 locations in 34 countries.   While Tony is no longer leading the brand, his presence and leadership are still felt throughout the hundreds of stores in the Blimpie system.   Kahala’s executive team shares Tony’s passion for operational efficiency and franchisee empowerment; working hard each and every day to support the growth and development of America’s Sub Shop.

If you’re an aspiring entrepreneur looking for a brand with staying power, the only thriving sub franchise that’s been associated with the best, fresh-sliced subs on the market for more than 50 years, Blimpie is the right choice for you.   Learn more about the franchise opportunity.

And for more information about the company’s history, check out our company story.

When you’ve found a good thing, something in you just knows it. That’s why John Wuycheck, Senior Vice President of Development at Kahala Brands, is always so eager to talk about the Blimpie franchise opportunity and what makes it a cut above the competition in the crowded sub shop market. Read on for a dynamic Q & A with Wuycheck, a game changing franchise development executive responsible for the sustainable growth of some of the most recognizable brands in franchising.

Q: What brought you back to Kahala and Blimpie in 2014, after working with other nationally recognized brands like Seattle’s Best Coffee and Edible Arrangements?

John: I should start by saying that I love what I do in leading the franchise development of some of these iconic brands. When you help people realize their dreams of business ownership, it’s incredibly rewarding. Being able to put your thumbprint on these brands, and watch them grow across the United States is really what it’s all about for me. So when Kahala approached me about coming back, I knew it was a wonderful opportunity because the leadership team is really focused on the franchisees and helping them be effective brand representatives in their local market.

Q: Tell us more about the new owners of Kahala Brands describe how their backgrounds and skills make them a good fit for leading this roster of restaurant brands?

J: The Serruyas purchased Kahala back in 2013 and they are an excellent fit as our leaders because they have a long history of success with restaurant franchises.   As the driving force behind Yogen Fruz’s success, they truly understand how to develop and grow brands in America and around the world.   One of the keys to their success is that they grasp the value of supporting and empowering franchisees.   It’s great to have franchising veterans with proven success generating sustainable growth for food franchise brands leading the charge at Kahala!

Q: Describe a bit more, in their first few years of being there, what changes the Serruyas have brought to Kahala? Is there anything about their personalities or outlooks that makes them strong leaders?

J: I think it’s their focus on the franchisees, their willingness to invest in the brand to increase public awareness, and their drive to consistently improve our customer service while fully embracing technology.  For example, in the past couple of years since the acquisition, the digital marketing spend for the Blimpie brand has doubled. That flexibility and willingness to invest in the brand has really made a difference as it allows us to appeal directly to the modern day customer and franchise sales prospect.

Q: What benefit does the relationship between parent company Kahala and Blimpie offer to franchisees and the brand as a whole?

J: Well, we have a huge team fully dedicated to marketing, so we’re in there every day, getting things done on a national scale. What Kahala offers is a number of shared services for all of our franchisees, regardless of the brand they’ve purchased. For example, the marketing team for Blimpie reports directly to a senior executive team which manages a number of different brands, so we can capitalize on trends across the industry. Another of our shared services is our distribution team.  Many companies face serious limitations when it comes to distribution because they don’t have the infrastructure to deliver products and other items to franchisees quickly.   That’s not the case at Blimpie as we have distribution houses strategically located across the United States – making it much easier for us to get orders out to franchisees quickly.

Q: Blimpie has enjoyed more than fifty years of success, so the first question I imagine most franchise prospects ask is how does Blimpie set itself apart in such a crowded sub sandwich space?

J: What has stood the test of time with Blimpie is the quality of the sandwiches. Still today, we fresh-slice our premium meats and cheeses for each sandwich.  We also bake our bread fresh every day and still have the freshest ingredients of any sub shop.  It’s a difference you can taste!  We also personalize our subs any way the customer wants it and have worked hard to appeal to evolving customers tastes and expectations.   We have recently developed a new in-store design and we continually introduce new bold and flavorable menu items to appeal to changing customer tastes.   So, we set ourselves apart because we are able to stick to the original brand promise that makes us great while introducing new products and concepts that appeal to the new generation.

Q: What makes Blimpie’s subs better than the rest?

J: I think more than anything it’s the quality of our products. We have always prioritized selling the highest quality meats and cheeses on top of freshly baked bread. You just can’t beat the smell and taste of freshly-baked bread, and I’d put our bread up against anyone’s out there. You pair that with our fresh meats and cheeses, and I’d just say there’s no beating the taste of our sandwiches. As I’ve come back into this brand in the last couple of years, once I told people I was working with Blimpie, the first thing out of their mouths is always, “I love my Blimpie!”

Q: Fifty years is a long time, and many say that time makes you wiser. My question is what do you think are the key lessons you’ve learned from 50 years in business?

J: It all starts with the right franchisee. We have many franchisees who have been in the system for 20 or 30 years, and they’ve built their family business around Blimpie. And that doesn’t happen if the brand isn’t working for them. So we’ve learned that it’s not just finding the right franchisees, but it’s also making sure from the very beginning that everything is engineered for their success.

We can give our franchisees the benefit of all the knowledge we’ve gained through our years of experience with franchise operations and efficiency. Our training programs prepare our franchisees to deliver on customer promises and cultivate a strong employee culture at their locations.   And behind the scenes, our regional area developers are working hand-in-hand with each franchisee to make sure they have all of the educations and resources they need to succeed for the long haul.

Q: What have you guys done to the in-store design, to the menu, that allow you to appeal to both your more “modern” customers and your “old-school” customers?

J: Let’s break that into 2 parts and start with appealing to the new customer.  We have a phenomenal in-house social/digital team who works hard each day to help us appeal to our younger, more web-savvy customers. We have developed customer focus apps and contests and have also completely redesigned our website with a mobile-first focus. We doubled our digital advertising budget, and our in-store, fast casual-type look is fresh, clean and new. This allows our digital and in-store identities to work together and deliver a powerful, engaging and conversational experience modern customers are seeking.

But to keep at the roots of Blimpie, we are continuing to roll out new sandwiches that are reminiscent of the Blimpie of old.  One example of this is the Hoboken Hero, a tasty Italian sub creation harking back to our New Jersey roots.  Another recent menu item, The Blimp, potentially embodies the Blimpie brand more than any other sub. It’s got turkey, roast beef, prosciuttini, salami, pepperoni, provolone – just a massive, incredible-tasting sandwich that has all the tastes of Blimpie in one big bite. And then we also have flatbreads, which allows of customers to try their Blimpie favorites on top of the new modern bread craze.   So, we’re appealing to both crowds as we’re introducing bold new looks and flavors while retaining the fan favorites that have made us great for years.

Q: It seems that a lot franchise prospects are attracted to “following a new trend” like frozen yogurt; do you have any cautions for franchisee prospects who are pursuing a trendy, but largely unproven, model?

J: No matter what brands you’re considering, you have to consider what will happen five, ten, fifteen years from now. There are a lot of brands and industries that become fads, as you point out, and yogurt concepts have definitely enjoyed a great upswing in recent years. But what happens when the craze fades or the market becomes too saturated?  Which brands have stood/will stand the test of time with franchisees remaining profitable in the long term?

Of course, this is a difficult challenge as some of these industries/concepts are simply too hard to predict/evaluate long term as many of them are often too new.   Sometimes it pays off to invest in a brand early, but there are also plenty of horror stories.   There are certainly no guarantees with any brand in any industry, but there’s something to be said for a proven brand like Blimpie operating in a segment as stable and profitable as sandwich franchises.

Blimpie sub shops nationwide recently debuted “The Blimp,” the newest, biggest premium sub offered at our restaurants and a new force to be reckoned with in the fast food franchise space. The Blimp features generous portions of turkey, roast beef, salami, pepperoni and prosciuttini dressed with provolone, pickles, onion, mayo with oil, vinegar, oregano, crisp lettuce, juicy tomatoes and sweet peppers.   And we’re proud to announce that The Blimp sub performed so well during initial testing and the Q1 2016 promotion that we’ll be making it a menu mainstay this fall!

Needless to say, The Blimp is a mouthful – but it’s quickly become a fan favorite.  Here are five types of core customers who have gone “all-in” on this titanic taste treat:

1. Teenage Boys – Have you ever seen a teenager eat? Growing boys are always hungry and more than willing to eat right through their parent’s wallet. While The Blimp won’t stop their eating rampage forever, it certainly provides their parents with a serious (and affordable) “hold me over” that doesn’t break the bank!
2. Cyclists and Distance Runners – While the Blimp is great for any athlete looking to fill up on great-tasting protein, it’s a particularly good fit for cyclists and distance runners.   We live in a day and age where mud runs, triathlons, marathons and other long-distance challenges have taken over.   The Blimp is the perfect fit for anyone looking to load up before the race…or to celebrate a primetime performance!
3. Foodies – The Blimpie is PERFECT for competitive eaters seeking their next challenge, food bloggers trying to find the next big thing at QSRs, or someone looking to one-up their friends on Instagram or Snapchat.   If you love food, and of course, taking selfies of your food exploits, no sub outperforms The Blimp!
4. Road Warriors – Truckers, Pilots, Business Travelers, you name it – they all go countless hours without food in the air and on the road, so when it’s time to eat, they need something that satisfies.   And few things can satisfy that hunger like The Blimp!
5. And Yes, Your Father in Law, Too – It goes without saying that you’ll never be quite good enough for his little girl, but at least you can prove you’re capable of bringing home the bacon…err prosciuttini…with The Blimp!   Keep your father-in-law happy on Football Sundays this fall when the Blimp returns right in time for football season.

Got someone in mind who YOU think would love to take a bite out of the Blimp?   Give them the heads up so they can bring their appetite to their local Blimpie this fall.   Or, better yet, stop by your local store this fall and grab a couple The Blimp combos for you and your friend for your next lunch or game day meet up!

In this month’s Blimpie Subs Franchise Show podcast, John Wuycheck, Blimpie’s Senior VP of Development, joins the show to reveal why NOW is the time to capitalize on the fresh-sliced franchise opportunity.

America’s Sub Shop® Introduces A Bigger, Better Premium Sub: The Blimp™

Scottsdale, Ariz. (February 8, 2016) – Bring your appetite, sub fans; The Blimp has arrived! Blimpie® (www.blimpiefranchise.com) is proud to introduce their newest, biggest premium sub which features generous portions of turkey, roast beef, salami, pepperoni and proscuittini dressed with provolone, pickles, onion, mayo with oil, vinegar, oregano, crisp lettuce, juicy tomatoes and sweet peppers. Even the manliest of men will need two hands for this one! The promotion will run through April 3, 2016.

Steve Evans, VP of marketing for Blimpie, said sub fans are really going to enjoy The Blimp once they get their hands on it. “Our customers want a hearty, tasty, premium sub and we’re giving them what they’re asking for. They will come in hungry and leave happy.”

During its initial test phase, The Blimp showed such strong sales that it has now earned a permanent place on the new Blimpie menu boards that are scheduled to roll out in the fall of 2016.

The Blimp is just the beginning of new bigger, better premium subs that are expected to join the Blimpie lineup. “The Blimpie brand is pushing the boundaries, not only with a new fresh taste, but with size too,” said Evans. As Blimpie expands its menu with this new offering featuring abundant ingredients and bold taste, it furthers its standing as the best place for a hearty sub sandwich made fresh to order every day.

The new sandwich is now available at Blimpie sub shops nationwide.

Size matters, fresh taste matters. This is BIG. This is Blimpie. To learn more about Blimpie, please visit www.blimpiefranchise.com.

Blimpie is on the air! In January 2016, Blimpie launched the Blimpie Subs Franchise Show podcast to provide aspiring business owners with an inside look at the Blimpie franchise opportunity. The monthly podcast provides listeners with direct access to powerful and informative one on one interviews with Blimpie executives, area developers and franchisees. If you’re currently exploring franchise opportunities and considering opening your very own fresh-sliced Blimpie subs location, take a moment to follow our podcast and check out the first few episodes.