Four Things You Didn’t Know About Togo’s

December 27, 2017

Facts, stats, and stories from the iconic sandwich franchise’s long history

In 1971, the first Togo’s location—then more of a sandwich shack than a restaurant—was opened by a college student in San Jose, California. By 1977, the tiny shack serving giant sandwiches had expanded to more than 10 other restaurants and officially began franchising. In the 40 years since, Togo’s has become a staple of the West Coast food scene, with hundreds of locations dotting markets throughout California.

Togo’s has earned a special place in the hearts of West Coast natives, whose enthusiasm for the brand has helped the franchise expand steadily for decades. Togo’s restaurants have become integral parts of their neighborhoods, each committed to contributing to their communities through charitable fundraising, team sponsorships, event hosting, and an array of other outreach efforts. That commitment has made Togo’s much more than just another sandwich shop in the eyes of its customers; it’s made them a neighbor.

Many Togo’s customers have grown up with the brand and followed its development in the news, but even the most passionate Togo’s fans will be surprised to learn some of the more intriguing details from the brand’s 40-plus-year history. Here are four things you didn’t know about Togo’s.

1) Togo’s serves a lot of bread

Togo’s purchases 4.8 million loaves of fresh artisan bread every year. That’s 1,818 miles of bread, enough to stretch end-to-end from Togo’s home town of San Jose, California halfway across the country to Kansas City, Missouri.

2) Togo’s has been focused on value since Day 1

When Togo’s opened in 1971, the cost of a #9 (the Hot Pastrami sandwich) was only $1.25.  Not bad for over a quarter-pound of pastrami plus fixings. The pricing has risen slightly in the years since, but Togo’s still hangs their hat on providing a bigger bang for a smaller buck than any other restaurant in town.

3) Togo’s franchisees stick around

The longest active member of Team Togo’s is Dan Pearson, franchisee and Brand Advisory Council member. Pearson was hired at his local Togo’s in 1974 and worked there for three years before opening his own location when the brand began franchising in 1977. In Pearson’s 40 years as a franchisee, he’s owned or co-owned 16 Togo’s restaurants.

4) Togo’s is not only about the meat

Togo’s serves approximately 1 million pounds of Hass avocados every year. That would tip the scale against 83 full-grown elephants. And avocados may not even be the favorite topping of Togo’s customers, who devour more than 34 million of Togo’s Greek pepperoncinis every year.