What specific procedures does Jersey Mikes use for wrapping subs?

According to Jersey Mikes' 2025 Franchise Disclosure Document, Item 22 discusses the contracts related to the franchise agreement. Specifically, there is a section dedicated to wrapping procedures. This section is broken down into several subsections that cover different aspects of wrapping subs.

The FDD outlines the following topics related to wrapping: general wrapping procedures, specific techniques for wrapping hot subs, a detailed 'how-to' guide for wrapping subs, methods for wrapping a sub 'for a trip' (presumably for longer transport), the responsibilities of the 'wrapper' (the employee responsible for wrapping), and the proper station setup for wrapping. The station setup includes stocking the wrapping area with necessary supplies.

Additionally, the FDD mentions procedures for handling and preparing hot subs, including a 'Hot Sub Tempering Guide' and 'Product Specifications' that detail handling procedures for "Philly" steak and chicken. There are also training charts for cheese steak, chicken cheese steak, grilled portabella mushroom and Swiss, and adding portabella mushrooms. This suggests that Jersey Mikes has specific standards for how these items are prepared and wrapped to maintain quality and consistency.

While the FDD itemizes the categories and topics covered in Jersey Mike's training materials and operational guidelines, it does not provide the actual step-by-step instructions for these procedures. A prospective franchisee would need to review the operations manual and training materials to understand the specific techniques and standards Jersey Mikes requires for wrapping subs.