You may have watched a TV commercial recently that featured Peter Cancro, the Founder/CEO of Jersey Mike’s a very popular chain of sub sandwiches with more than 2,000 locations in the U.S. and worldwide.  You may not have paid much attention to the commercial so let me take a moment to elaborate.

First a little bit about Cancro who is a home grown product of the Jersey Shore and was a superb three-sport athlete at Point Pleasant Beach High School.  As a senior in 1975 he purchased what was then Mike’s Subs where he worked in town and gave up plans to attend the University of North Carolina.  Those were very different times and Cancro was able to secure a loan through a local banker…something you can’t imagine happening today.

Anyway he built a sub empire but not overnight and not without many challenges along the way.  Jersey Mike’s is one of the most successful food franchises in the country because of hard work and Cancro’s belief in surrounding himself with good people.  What really separates the company apart in addition to a great product is the charitable giving that is part of their operation.

Jersey Mike's Founder/CEO Peter Cancro
Jersey Mike's Founder/CEO Peter Cancro
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This weekend they are partnering once again with Feeding America, the nation’s largest domestic hunger-relief organization to help the millions dealing with food insecurity.  Jersey Mike’s is donating 20% of all sales Saturday and Sunday to help Feeding America support their network of 200 local member food banks.  In the past two years this fundraising effort has allowed Jersey Mike’s to donate nearly $8 million which equates to 75 million meals.

So this weekend when thinking of lunch or dinner think Jersey Mike’s and think of the difference you’ll be making.  Whether placing orders in-store or for pickup through jerseymikes.com or their app or even delivery you will help the 53 million people who last year turned to food banks and other programs for assistance.

I know I’ll be watching football on Sunday and enjoying a Club Sub…or maybe I’ll go with the grilled portabella mushroom & Swiss.  Such choices!

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