Webinar/Podcast

Lance Vaught with Penn Station East Coast Subs

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Join host Chris Tripoli and guests for a podcast for anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business.

Learn from successful restaurateurs who share their stories WHY they got into the business and HOW they created and built their winning concepts.

Corner Booth is a production of RestaurantOwner.com.

So grab your favorite beverage, have a seat, and listen in!

Two thousand and twenty-five marks Penn Station East Coast Subs’ 40th anniversary. What started in 1985 as a small bagel shop and delicatessen in Dayton, Ohio has grown into 320 units in 14 states. Lance Vaught joined the concept in 2002 as franchise adviser, charged with improving unit performance.

“I really connected with the challenges and concerns of small business operators and saw our franchisees more as brand ambassadors," says Vaught, adding, “I like to think our continued success and growth is due to the respect we show our guests and franchisees every day.”

For one, Penn Station East Coast Subs is committed to customer value, says Vaught, explaining, “A value experience is offering really good quality, consistently served by a friendly staff at a reasonable price.” That respect extends to the concept’s franchisees. “We continue to review the capital investment requirements and work tirelessly to improve our franchisee’s unit profit, says Vaught.

Vaught explains how to structure a franchise advisory council (FAC) and how his engagement with the Penn Station FAC led to improvements in concept size and efficiency, purveyor selection, marketing, and technology. The Penn Station East Coast Subs menu that started with four sandwiches, hand-cut french fries, and fresh-made lemonade now also includes salads, wraps, and specials.

“Our franchisees are carefully selected,” says Vaught. “We take our time to be certain they are compatible with our vision and values. After all, we aren't building a business, but growing a family of brand ambassadors.”