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Meet the family.Like just about everything around here, our franchise opportunities aren't typical. We aren't gonna lie - we set the bar high. But it's the basis of success and growth for everyone. Over 60% of our delis are company owned, but we're always looking for kindred spirits to join our small, exclusive group of operators. They're family. And we want to use this corner of our site to tell you a little more about these great people.
Deli Club of Florida (Blair Lacoste)
Est. 1996 Locations: Tampa, FL Brief history of your career in the restaurant industry I started in November 1977 as a kitchen employee with Don’s Seafood in Beaumont, Texas. In April 1987, I came to work for Jason’s Deli and worked my way through the MIT Program and became an Assistant in Arlington, Texas. From that point, I was fortunate enough to become a GM in Irving, Texas. And the rest is history. How did you hear about the opportunity with Jason’s? I saw a manager ad in the Beaumont paper and a friend of Joe Tortorice, one of the founders, asked me to speak with Joe about working for the deli. Why is Jason’s Deli the right concept for you to get involved in? Early on I became vested in the concept well before we had any of today’s many great reasons to become part of the family. The passion for the business was something I always had, but working for a group of owners who allowed me the flexibility to create and develop certain aspects of their company only fueled my desire to spend the rest of my working career with our company. What is your favorite memory since becoming a part of the Jason’s family? I have plenty, but honestly my best would be when they (Joe, Rusty, Pete & Pat) had the faith in me to allow me the opportunity to become a Franchisee without having to leave the company. This showed that they had faith in my ability, but also were not concerned that my performance would suffer while I continued to work for them. Worst, although another best would be surviving the roof collapse with 17 other employees, trainers and managers in Clearlake, Texas. If you were not a believer in the Man upstairs, I can promise you that those that went through this that morning at 7:36 am, became much closer to God then they would have ever imagined!!! What is your favorite menu item? Being from Louisiana, I will have to say the Muffaletta. Coastal Deli, Inc
(Bob Becquet, Pat O’Boyle, Tom Becquet and Robert Becquet, Jr.) Est. 1995 Locations: Corpus Christi, TX (2) Brief history of your career in the restaurant industry: Bob - I’ve been President and CEO of Coastal Deli, as well as a leader in the restaurant industry for more than 30 years. Prior to Jason’s Deli, I worked for 15 years as Regional VP/OPS at Whataburger. Pat – I’ve been in the restaurant industry for 22 years. Prior to Jason’s, I was a multi-unit supervisor for Whataburger for 10 years. Tom – I also worked at Whataburger for 12 years prior to Jason’s where I served as a GM. Robert - And I was a regional Manager with US Food Service for 10 years prior to Jason’s. How did you hear about the opportunity with Jason’s? We (the Becquet family) first dined with Jason’s Deli in San Antonio in 1993. Why is Jason’s Deli the right concept for you to get involved in? The un-wavering commitment to quality food combined with the genuine family atmosphere and support systems make Jason’s Deli the best concept to be involved with! What is your favorite memory since becoming a part of the Jason’s family? So many! But I love watching the true passion and commitment from Joe, Rusty, Pete and Pat pour off the stage when they are in their usual “rare form” each year at the STAR trip! It’s the greatest show on earth! What is your favorite menu item? The turkey Muffaletta no doubt! Yum yum! But don’t forget the free ice cream! JenTex Delis, Inc. (Rick Camacho, Jay Tortorice)
Est. 1999 Locations: Brief history of your career in the restaurant industry: I worked in some restaurants in high school and college. And then I took the plunge and made it a career after five years as a social worker and five years as a Juvenile Probation Officer. I spent two years with Jason’s, working in the Austin market and then I jumped out to operate Jay Tortorice’s first franchise deli in San Marcos, TX. How did you hear about the opportunity with Jason’s? I met Jay Tortorice at a first year orientation in Grad School and then looked up his dad’s company a few years later when I looking for a career change. Why is Jason’s Deli the right concept for you to get involved in? Two reasons. The first being that it’s a great concept. Quick service means management skills are of primo importance. No alcohol means no late nights and no cocktail/bartender egos. Hard work matters. The second reasons it that it’s very easy to SHINE in this concept. All you have to do is treat managers with kindness, respect and dignity and they will produce. GMs tend to be treated like saints and entry-level managers are dogs with fleas - that is ridiculous! What is your favorite memory since becoming a part of the Jason’s family? There isn’t a favorite memory. It has been an exhilarating ride as a franchisee. Business is FUN when you are with the right people. What is your favorite menu item? The Reuben. 5-Sisters (Vikki Modisette)
Est. 1993 Location: Longview, TX Brief history of your career in the restaurant industry: Prior to beginning with Jason's in 1992, I had no restaurant experience. My career began with training in the Tyler, TX store and learning all the positions, from food prep to orders and management. In February of 1993, the Longview location was opened! How did you hear about the opportunity with Jason's? As a patron of the Tyler, TX deli, I learned of the franchise opportunity and I jumped at the chance! Why is Jason's Deli the right concept for you to get involved in? The Core Values of Jason's Deli closely match my own ideals. What is your favorite memory since becoming a part of the Jason's family? My favorite memory is the week this store opened and seeing a dream become reality. What is your favorite menu item? That would be the Smoked Turkey Wrap (with pico). Bullshark, Inc. (Stan Lyons, Bill Rowland)
Est. 1994 Locations: Denver, CO Brief history of your career in the restaurant industry: I spent 1983 to 1994 as a Domino’s Pizza Franchisee. From there I joined Jason’s Deli as a franchisee. How did you hear about the opportunity with Jason’s? I was a customer of deli in Houston. I loved it. So I found out more. Why is Jason’s Deli the right concept for you to get involved in? There’s the fact that there is a great upper management that is more involved in selling sandwiches than selling franchises. The company is strong financially and has a conservative approach to growth. What is your favorite memory since becoming a part of the Jason’s family? Being the winning Franchise of the year in New Orleans on the STAR trip of 2007! What is your favorite menu item? Either the Beefeater or the salad bar. The Dever Group (Scott East and Dan Dever)
Est. 2000 Locations: Scottsdale, AZ Brief history of your career in the restaurant industry: Scott East – I’ve done it all! I was a busboy, waiter, bartender and manager/GM for URCooks, Fuddruckers and Jason’s Deli and also a consultant for Fuddruckers. Dan Dever – I worked my way up through Jason’s Deli as a Third Assistant, Second Assistant, First Assistant and General Manager. How did you hear about the opportunity with Jason’s? As GM’s in Dallas Why is Jason’s Deli the right concept for you to get involved in? That’s an easy one: the high quality of food, a great menu that is evolving all the time and awesome atmosphere. What is your favorite memory since becoming a part of the Jason’s family? It’s definitely been preserving through tough and challenging times and situations as well as seeing our people grow professionally and personally. What is your favorite menu item? The Turkey Wrap JSD Capital, LLC (Scott Lukan)
Est. 2005 Locations: Des Moines, IA Brief history of your career in the restaurant industry: I began out of college as an assistant Dining Room Manager at the Mirror Lake Inn Resort & Spa. I advanced with this company for about five years. After that, I resigned to relocated back to the Midwest. How did you hear about the opportunity with Jason’s? One of our business partners’ friends went to college at Texas and said we needed to check it out. Why is Jason’s Deli the right concept for you to get involved in? I believe in the concept and the direction it’s taken since I’ve been involved. Healthy options without sacrificing variety and taste are very important, along with taking more social responsibility for the product you’re selling. Jason’s is doing a great job at both. I also believe in the core values and strive to replicate them in our company. What is your favorite memory since becoming a part of the Jason’s family? That would be the opening day of our first deli and having the support of the training teams and upper management/ownership in the deli. What is your favorite menu item? Reuben the Great! Deli Planet, Inc. (Steve Creger)
Est. 2002 Locations: Las Vegas, NV Brief history of your career in the restaurant industry: I don’t have any! How did you hear about the opportunity with Jason’s? I was a customer, eating with Jason’s Deli in Houston about three times per week and enjoyed it so much I wanted to be a part of it. I bailed out of a 22-year career in the oil and gas exploration business to sell sandwiches, and haven’t had one minute of remorse! Why is Jason’s Deli the right concept for you to get involved in? The concept and the company represent the relentless pursuit of excellence in every aspect of their business. What is your favorite memory since becoming a part of the Jason’s family? When Pete Verde called me a “chip & pickler” - high praise indeed coming from him. In reality, every day is memorable because of the people I serve, both customers and employees. What is your favorite menu item? The first thing I ate at Jason’s deli, the chicken salad, is still my favorite. WilRock, Inc (Scott & Diana Willis)
Est. 2001 Locations: Fort Myers, FL Brief history of your career in the restaurant industry: We were McDonald’s franchisees for 5 years. Scott - I had previously ran 13 McDonald restaurants in Texas for 17 years. Diana - I held a real estate license and worked in Marketing & Property Management for 10 years. How did you hear about the opportunity with Jason’s? We have been loyal customers since 1978. Why is Jason’s Deli the right concept for you to get involved in? We believe in what we do and are proud of the products we sell. We value the customer relationship we create and the fact that ownership cares about those same values. What is your favorite memory since becoming a part of the Jason’s family? There are so many, however the night Pete Verde and Gene Barber came and cooked in our home for our manager’s after accomplishing a goal was a highlight. We have many great memories with our management staff and the growth experiences they have had. What is your favorite menu item? That’s a hard one. Volunteer, Inc. (Mark Lemoncelli)
Est. 2007 Locations: Knoxville, TN Brief history of your career in the restaurant industry: I spent 15 years as a Wendy’s franchisee before joining Jason’s Deli. How did you hear about the opportunity with Jason’s? Why is Jason’s Deli the right concept for you to get involved in? We feel it’s a great concept. We believe in the core values, the food and the culture of the company. From the Catering, Delivery, and In-Store offerings, we feel it’s something that we just had to bring to East Tennessee. What is your favorite memory since becoming a part of the Jason’s family? We really enjoyed the Star Trip that is held in New Orleans in February. It’s a great time for everyone to get together, share company information, success stories, etc. It was a great time for us to meet our fellow Jason’s Franchisees as well as corporate personnel. What is your favorite menu item? The Ranchero! Deli Partners, Inc. (Bourke Harvey)
Est. 1994 Locations: Denton, TX, Brief history of your career in the restaurant industry: We were out looking for real estate sites for restaurants in the DFW market and just happened to meet Joe and Pete in Dallas. The rest is history! How did you hear about the opportunity with Jason's? Through the real estate community. Why is Jason's Deli the right concept for you to get involved in? Well, there’s no direct competition, Jason’s has a great name and reputation and it’s definitely a growing segment of the industry. What is your favorite memory since becoming a part of the Jason's family? The first day of business in Denton was incredibly exciting. I will never forget it. It was unbelievably busy, but we held in there through the first few crazy months and flat out made it happen! What is your favorite menu item? The Pastrami Melt! Deliworx Holdings (Kent Holt, Ted Crowdis)
Est. 1997 Locations: Memphis, TN Brief history of your career in the restaurant industry: How did you hear about the opportunity with Jason’s? Why is Jason’s Deli the right concept for you to get involved in? What is your favorite memory since becoming a part of the Jason’s family? What is your favorite menu item? Lunch Mony (Kirk Jefferies)
Est. 1996 Locations: Amarillo, TX Brief history of your career in the restaurant industry: Before I became a franchisee, I worked as a manager at Jason’s for 4 years. I was hired by Pat Herring right out of Texas Tech with a RHIM degree in June of 1991. That was the first I had ever heard of Jason's Deli. Why is Jason’s Deli the right concept for you to get involved in? Jason's was the right concept to work for back then because of the growth opportunities for managers and is now right for me because of the Core Values and the franchise opportunities. What is your favorite memory since becoming a part of the Jason’s family? Being promoted to GM in’ 93 to take over Pete Verde's original store. What is your favorite menu item? The Potato soup. J and B Deli LLC, (Brian Stevens and Jim Stevens)
Est. 1999 Locations: Kansas City, MO Brief history of your career in the restaurant industry: My family had been in the restaurant business for over 50 years when we came upon the Jason’s concept in Wichita, KS. Why is Jason’s Deli the right concept for you to get involved in? We felt like Jason's was a good fit for us because the support to the franchisees seemed strong and it was very family oriented. What is your favorite memory since becoming a part of the Jason’s family? My favorite memory is when my first sign was being placed on my building. I was very exciting and gave me a sense of pride to be a part of something that could be huge one day. What is your favorite menu item? Whatever’s on my plate for lunch that day! JDSA (B. Kyle Beck)
Est. 1991 Location: San Antonio, TX Brief history of your career in the restaurant industry: I became a Grandy’s Fried Chicken franchisee in 1985. I built two stores in North Texas and then sold them in 1990 to pursue a career with Jason’s Deli. How did you hear about the opportunity with Jason’s? I heard about Jason’s Deli from an existing Grandy’s franchisee who had developed a deli in Arizona. I went into the deli on Royal Lane in Dallas to check it out and was hooked immediately. Why is Jason’s Deli the right concept for you to get involved in? In 1990 when I visited that first store, I felt like Jason’s Deli was a concept ready to really take off. I ate at Jason’s every day for a week. On one of my early visits a sign appeared saying they had begun a franchising program. I met with the ownership, Joe, Rusty, Pete and Pat and liked them immediately. I knew I had found a concept that I wanted to be involved with. What is your favorite memory since becoming a part of the Jason’s family? The day before our opening, I threw a party for family and friends at the deli. It was fun having a lot of family in town and exciting the next day when I opened to the public and the customer line went out the door. I knew then that if we could run this thing, we’d be successful. What is your favorite menu item? Very hard to answer. There is not much on the menu that isn’t my favorite, but the original Deli Cowboy is still very hard to beat. Nosaj, Inc. (Monte Harrison)
Est. 1993 Location: Tulsa, OK Brief history of your career in the restaurant industry: My history was brief before Jason’s deli. Currently 13 years in the business How did you hear about the opportunity with Jason’s? I used Jason’s for catering in Dallas as a pharmaceutical rep. Why is Jason’s Deli the right concept for you to get involved in? Family friendly, nothing fried! Company principal’s involved on a daily basis. What is your favorite memory since becoming a part of the Jason’s family? Too many to list here. What is your favorite menu item? Muffaleta and jalapenos! Deli Nation (Brad Pusey, Kent Foote, Cory Sandbeg)
Est. 2004 Locations: Murray, UT Brief history of your career in the restaurant industry: We have been in the Restaurant industry since 1985 and we currently own and operate 18 restaurants in two states. How did you hear about the opportunity with Jason’s? We had an Arby’s manager from Texas who raved about Jason’s Deli and told us to check it out. It took us more than five years but we went to one of the Deli’s in Las Vegas and it was love at first sight. Why is Jason’s Deli the right concept for you to get involved in? It is quite simply the best brand we have ever seen and we love everything about it. It has an excellent business model that will work just about anywhere the demographics can support it so long as you run it to the same high standards that have long been established. It is also very important to us to be involved with a company that is still owned by its founders and who are in it for the long run. What is your favorite memory since becoming a part of the Jason’s family? Probably the day a customer called with a catering order for 100 people. They were desperate. Their other caterer did not show and they needed it in one hour. We made them a sumptuous pasta meal including salad and got it there on time! Nobody else that I know of in this business could do that other than Jasons’ Deli! What is your favorite menu item? That changes constantly but I never get tired of it. In fact when traveling I will go out of my way to eat at a Jason’s Deli if one is available. If not, I find myself missing our food even after one day. |
