There are many reasons for the enduring popularity of the sandwich. Everybody likes sandwiches because they arecasual, easy to eat, the ultimate in portability, pricevalue and are often associated with fun. More than 50% of all lunches consumed away from home are brown bagged.

To the “restaurant operator” they form the backbone of manyluncheon and light eating menus, as well as, offeringsimplicity of product and operation, excellent portioncontrol and good profit margins.

By using their imagination two years ago, Sac-Wich of Laval, Quebec created a signature line of sandwichesof high-perceived value at affordable prices that hasmade their name famous in the specialty food industry throughout the Province of Quebec. Average unit volumes range between $450,000to $600,000 annually.

Theirsandwiches, which accounts for 80% of their sales, are made with fresh natural foods. It all starts with their special ciabatta bun. Topped with a variety of meats, chicken, cheeses, vegetables, complemented by a variety of sauces, spices and herbs. All served hot from a brick oven. It’s difficult to describe the unique flavor until youtaste it… then you know it is spectacular… highlighted by a warn and inviting ambiance.

In introducing the most sophisticated “lifestyle”business techniques, Sac-Wich are attracting many avid entrepreneurs who will be forming syndicated investment groups. Their reasons are simple:

• Multi Unit Regional and National Development
• Low Start-Up Costs
• Excellent Return on Investment

Sac-Wich has recently partnered with Pasta Tutti Giorni and will create one of the most fascinating co-branding food service eateries in Canada.

For the individual entrepreneur, Sac-Wich’screative marketing program highlights a “customer loyalty” program that will assure future franchisees the opportunity to become part of one of the most creative specialty foodconcepts, while at the same time benefit from the association with a firm that provides every conceivable support.

Sac-Wich’s sandwich diversification is unrivaled. The customer receives a descriptive brown bag that allows them to design their own sandwich “what the customer wants the customer gets”.

Sac-Wich is totally focused on obtaining A1 locations. Prime sites at low occupancy charges in both urban and suburban venues where demographics can assure absolute success:

• High-rise office buildings
• Shopping malls
• Universities
• Airports
• Power centers
• Train stations
• Department stores (concessions)
• Industrial parks
• Ski resorts
• Company subsidized cafeterias

With 6 units now operating in the Greater Montreal area and an expansion plan to open 50 new units across Canada by the end of 2011, Sac-Wich have positioned themselves to play a prominent role in the ever growing quick food service industry.

To assist in the implementation of a strategic expansion program, Sac-Wich’s president Michael Geminari has recently announced the appointment of Martin Greenspon, president of M-Four International, North America’s most comprehensive franchise marketing company; John Geminari, a renowned food marketing strategist; Pat Grimaldi, Sac-Wich’s VP of Operations to the company’s board of directors; and, Carmine Di Fruscia, President of Pasta Tutti Giorni, and former VP of Operations for M&M Quebec.

The Earl of Sandwich would sure have been pleased if he were to have had the opportunity to visit Sac-Wich today.

Great book. I just want to say what a fantastic thing you are doing! Good luck!

Bye