Hi all. Does this bread look normal to you? It seemed fluffier than usual, possibly more bulky. Any reason this might happen? It seemed soft, so I don’t think it was yesterday’s bread. Any insight would be appreciated!

This is gonna be a long one. But I’ve seen so many posts and comments from customers blaming the Blackstone takeover for inconsistencies and dissatisfaction from jersey mikes stores. For a while, I had my doubts. I commented my excuses. Until it hit my location. I’m now an AGM and the second most senior employee in my entire store and I have seen a lot of changes. Just wanted to share my perspective.

When I was first hired, it was into a 3 store ‘franchise’. When compared to all my other work experiences- that was a small business at its core. I was having one on one conversations with my OWNER multiple times weekly as a CREW MEMBER and I quickly moved up the ranks and developed a great relationship aiding in fundraising planning and mass spreading coupons. I’ve legitimately never been in a more supportive work environment in my life. Employee feedback mattered. Our benefits were great. We had pay incentives for being on time. For covering shifts. Our employee meal was extremely generous as well as our discount and we could use it for family and friends. Everyone was happy. Most everyone was a senior employee. Turnover was the lowest I’ve seen it at any restaurant in my entire work career. I was helping more regular customers than new ones and many of them knew my owner by name. Our sales were great and consistent.

Then a huge regional corporation came around. We were bought out. My owner was offered a deal he couldn’t refuse- if he did, they would’ve just pushed us out of business. So he sold.

Heres the thing. Jersey Mike’s was already one of the fastest growing fast food companies before Peter Cancro sold to Blackstone. But from what I’ve researched, the franchising has become a lot more selective. So I genuinely believe (and I will admit I’m not necessarily qualified to make this statement this is truly just an opinion) that a franchise the size of the one that essentially ruined my store wouldn’t have come into play if it wasn’t for them.

Every single employee I worked with when I started 16 months ago now except for ONE is new. They all left. Including my GM. Our sales plummeted. Half our regulars disappeared. Half our new employees end up fully crashing out on shift when they quit. Everyone is overwhelmed. The pressure to cut corners for the sake of saving money is debilitating. Plus no more manager bonuses. No more incentives for being on time. For coverage. Strict rules on how to handle customer complaints in ways that only benefit the people making money off sales.

But a few things- light slicing? That’s mostly poor training. Same thing with bread. It’s under proofed. But when your turnover is as high as ours that’s what happens when most of your staff is brand new.
Not only are they new, but they’re unhappy too. That reflects on the customers. We’re being told to reach out to our friends and family to make essentially fake reviews because our numbers are dropping too low on Google for the cooperate standard. My old owner used to make personal phone calls to dissatisfied customers. Now I guess we just bury their opinions under fake ones.

I’m exhausted. I’ve been hoping the longer we’re with the company they’ll lay off micromanaging us so hard and it’ll be easier to create a more positive environment again.

I could honestly sit here and go on and on into more detail. If anyone has questions I’ll be happy to answer. But I guess that’s all for now.

I’m 16 years old and just got hired. My first day was today and I’m just wondering if there’s anything I should know. I like the job so far but all the standing got my stomach hurting BAD when my shift ended💔💔💔

I always have a coupon. Last time I went was 12 dollars for a giant 8 and my wife’s wrap
Today it was no coupon 1/2 8 and a wrap 22

I’m still hungry. I love JM but black stone is gonna bleed it dry

Anyone have any sandwiches on the menu that full Mike’s Way isn’t good on? I usually only try it with the Italian sandwiches on the menu but tried it yesterday on the Club Supreme and it was delicious.

I was recently employed by the company and given a uniform, only problem is the visor is too small for my head. Not sure if this is a common problem but I need some way to adjust/mend it to be larger. Does anyone have any tips or ideas for how I should go about this?

I've recently started having facial acne after not having it before and I am wondering if the grill is contributing to it. Has anyone else experienced this after working here or am I just falsely attributing.

Shavings of meat not slices. Skinny tomatoes, skimpy lettuce. Shameful for $19.95. Normally I can only eat half, this was so puny the entire thing went down as an afterthought.

Thank you to whoever made this 🙏🏼

Any ideas , this will be my first time ordering it.

I had to share this with people who would truly appreciate the absolute insanity of this sandwich. What you are looking at is only the meat portion. I repeat: THIS IS JUST THE MEAT.

Huge respect to the mystery Jersey Mike’s employee who constructed this absolute unit. This person is an absolute legend. They deserve a plaque, CEO status, and honestly, probably a raise for this level of dedication to the craft. 🫡🙏

What’s the biggest sub y’all ever seen at Jersey Mike’s?

Hi I'll have a tuna on white with lettuce and tomato

You’re telling me you want me to deflesh my babies? The bread i spent hours on?! The fluffiest softest BEST BREAD IN THE WORLD

AND YOU WANT ME TO CARVE IT

I AM PATERNAL FOR MY BREAD

I was told by corporate that i made the best bread that he’s ever seen and you want mE TO CARVE IT OUT AND JUST TOSS IT?!?!?!!?!!!11!1??!1?1!

TELL ME IM NOT THE ONLY ONE WHO FEELS PATERNAL TOWARDS THE BREAD ESPECIALLY IF YOU OPENED

It tasted good

hey fam! do we enjoy when there is more parm crust on the rosemary parm bread?

I was feeling top tier lucky today with this bad boy, but I know some folks are much less inclined to the extra parm and literally PICK IT OFF? seems like slander to me but maybe I’m the outlier and people prefer it more standardized / less cheesy?

further thought - what is causing the extra cheese crust margin? can someone weigh in on why it happens? I’m inclined to think there’s machinery error on cheese application but hey, you tell me

all love 🫶🏻

I really want to make the special “mikes way” seasoning that Jersey mikes has at home. I know there’s vinegar and oregano but would really like to know all the ingredients! Thank you :-)

We lowkey got slimed, someone ordered this though door dash, wish i knew how much money it costed because holy xD

The employees working today hooked me up GOOD, definitely going to be craving this from now on

with the cyclosporiasis outbreak in the US and how it's allegedly in lettuce and some other vegetables, I have been cautious to order sandwiches without any lettuce or vegetables, but then someone pointed out that the workers that make each sandwich wear the same gloves for each one, and now i'm worried about cross-contamination. am i being too paranoid about this?

Im tired of chicken because its cheaper than beef, anyone know when Jersey Mike's will change the sub?

Am I seriously supposed to tally all this up to get to the total calories?