Top 5 Reasons We Are NOT Just Another Sandwich Shop


#5. “Yes substitutions!”- We will substitute anything within reason. Rather have a side of onion rings or chips with your club? No problem. Want a side salad instead of fries with your artisan sandwich? Sure. Want your cheesesteak half with fried onions, half without? You got it. There are only a few items we can’t substitute, but we WILL grant every reasonable request. After all, you’re the customer!


#4. Market-oriented philosophy - “What do you want to see added to our menu?” This seems like an obvious question that every restaurateur should ask his or her customers. Yet, in my 15+ years of working in the business, I have never heard this question asked. A few months after we get rolling and you’ve sampled our tasty sandwiches, dinners, and pizza, there will be a suggestion box in the dining room. You will tell us what you want, not the other way around.


#3. The cleanest all-around service and atmosphere possible - I have a confession to make: when it comes to food, I am a complete germaphobe! My business partner, who also happens to be my brother-in-law, is a total perfectionist and neat freak. So rest assured you will always be served clean food from a clean kitchen and staff. You will eat in a clean dining room. You will NEVER see things at our place that you always seem to see at other restaurants, i.e. touching food after handling money, filthy tables and floors, dirty bathrooms—not at Hog Island!


#2. Our “hoggies”- They’re huge sandwiches piled high with fresh meats sliced to order. Our roast beef and turkey are cooked daily on the premises. After sampling rolls from dozens of bakeries, we found the perfect match for our hoggies. They even have a cool name—what else could you want from a sandwich?


#1. Our cheesesteaks - We cut our ribeye steak daily on the premises. Those not in the restaurant business may not understand why this makes such a huge difference. I’ll let you in on a little secret: the overwhelming majority of pizzerias, and even supposed steak and hoagie shops, use one of two popular pre-sliced meat brands. They all taste the same and range from terrible to mediocre at best. All of the great cheesesteak places in the Philadelphia area have one thing in common—they cut their own fresh ribeye daily. If you go into a restaurant and see the cook reaching into a small cardboard box, move in for a closer look. If you see him pull out a steak wrapped in wax paper, ask for a refund and run to Hog Island Steaks!

 

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