Ike’s Love & Sandwiches Franchise

Ike’s Love & Sandwiches is a fast-casual sandwich brand known for toasted breads (including Dutch Crunch), the signature Dirty Sauce, and a playful, chef-driven menu that travels well for takeout and delivery. The Ike’s Love & Sandwiches franchise combines a compact footprint, streamlined makeline, and strong digital ordering to drive lunch and dinner throughput across dine-in, carry-out, delivery, and catering. Public brand materials highlight $1,000,000+ AUV and a development bias toward multi-unit operators in major DMAs.

What is the Ike’s Love & Sandwiches franchise

The Ike’s Love & Sandwiches franchise centers on an efficient makeline: bake/hold breads, hot and cold protein stations, finishing with sauces and toppings, then a quick toast and wrap. The menu is intentionally tight in prep yet broad in flavors, with local limited-time names and collabs to keep the board fresh. Units typically operate in inline or end-cap spaces (≈500–2,000 sq ft) with visibility and daytime population. The channel mix is diversified—office-heavy lunches, family dinners, late-evening takeout, and steady catering for offices and events. Digital and app ordering integrate with expo to protect speed and order accuracy.

Ike’s Love & Sandwiches franchise cost & fees

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Footprint, build-out & staffing

• Prototype & real estate: compact 500–2,000 sq ft inline/end-cap spaces near office clusters, campuses, and residential density. Priority: visibility, access, parking, and strong lunch traffic with evening potential.
• Makeline & BOH: hot/cold rails, bread station, slicers/ovens, cold storage, and a dedicated expo/pack area so third-party delivery does not slow dine-in. Menu engineering and portion guides control COGS while maintaining generous builds that the brand is known for.
• Staffing model: General Manager, shift leads, line/prep, cashiers/expediters; cross-training supports peak blocks and late evenings. Labor matrices focus on predictable lunch surges and dinner carry-out/delivery waves.
• Throughput levers: disciplined prep, bake/hold standards for bread, Dirty Sauce application consistency, expo accuracy, and digital-order timing windows.

Training & support

Franchisees receive site criteria and LOI guidance, prototype plans, equipment specifications, vendor coordination, and opening playbooks. Training covers recipe and portion standards, food safety, line choreography, expo/pack accuracy, inventory and COGS control, labor scheduling, and guest-experience standards. Marketing support includes creative toolkits, social and email assets, and calendarized promotions; operators get guidance on app integrations and third-party marketplaces to keep ticket times stable while growing digital mix.

Steps to open

1. Discovery & planning — align territory and multi-unit roadmap; confirm capital plan and target trade areas.
2. Site selection & LOI — prioritize visibility, daytime population, and easy access/parking; verify venting, utilities, and patio options if applicable.
3. Design & build-out — apply the brand prototype; order equipment, signage, menu boards, and POS/KDS; stage inspections and permitting.
4. Hiring & training — staff the opening team; complete prep/line and service training; run mock rushes with digital order throttling.
5. Grand opening — execute funded launch with neighborhood outreach, social/PR, and office sampling to seed catering.
6. Operate & scale — refine line flow and labor to protect speed, grow catering and app orders, and roll additional units as KPIs stabilize.

Ike’s Love & Sandwiches Franchise Info: https://franchise.loveandsandwiches.com/