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We Live Up to Our Title of the “West Coast Original”

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We’re Not Your Ordinary Sandwich Shop--Here’s Why

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ABOUT US

In 1971, a young college student with little money but a big dream bought a small sandwich shack. His mission was to make sandwiches exactly the way he wanted them: big in size to match big flavor, made-to-order and stuffed with fresh ingredients. Overnight, Togo’s became a favorite for hungry students in San Jose, California. A second restaurant opened in 1974 in downtown San Jose and franchising began in the late 1970s. Togo’s fandom quickly spread throughout California and today, with nearly 200 locations open or in development, we’re working to bring Togo’s piled-high goodness to markets nationwide.

Nearly 50 years later, we can confidently say that we’re just as passionate about sandwiches as our fans are about Togo’s. After all, you don’t win the title “West Coast Original” in a prize fight—we have fresh-baked artisan breads, premium meats sliced daily and fresh-mashed Hass avocados to thank for that.

And while we’ve never strayed from staying ‘True to the Sandwich,’ we’ve also engaged in a recent brand refresh to meet the modern consumer where they live. Togo’s 3.0 combines renovated restaurants with a modern look and feel; POS kiosks and third-party delivery partnerships; and a new “Speed Line” sandwich building kitchen system. With three locations successfully reconceptualized, we will be building four new locations and renovating eight more in 2019, with another 18 stores slated for rebranding in 2020.

Craveable creations, extra flavor and hold the delay—that’s the Togo’s promise.

WHY TOGO’S

OUR SANDWICHES

OUR SANDWICHES

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OUR FINANCIALS

OUR FINANCIALS

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OUR TRAINING

OUR TRAINING

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OUR POTENTIAL

OUR POTENTIAL

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OUR FRANCHISEES

OUR FRANCHISEES

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OUR LEGACY

OUR LEGACY

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The Numbers

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AVAILABLE MARKETS

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OUR PROCESS

OUR PROCESS

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MEET OUR FRANCHISEES

  • Letha Tran

  • Ali Navabpour

  • Greg Wimp

  • Letha Tran

    I’ve been eating Togo’s for over 20 years, and ever since college, I wanted to open one of my own. I remember asking my mom if she could help fund me the money to make that happen—but, of course, she encouraged me to go to college first. Then, 10 years later, the opportunity came up again to own a Togo’s—and I couldn’t say no. And with that, I traded in my corporate job for sneakers and a t-shirt. Read more about Letha's local success here.

    FACTS ABOUT LETHA:

    • Remembers eating Togo’s before she was tall enough to see over the counter
    • Owns three restaurants in Redwood City and Morgan Hill, California
    • Believes Togos’ extensive training helped her thrive as a multi-unit franchisee
    • Wakes up every day with an unrelenting passion for her job
  • Ali Navabpour

    Transitioning from a field that I had known for 25 years into a new industry that I knew little about was certainly challenging. Not only did I have to learn the principles of the trade, but I also had to learn how to run a business. The training and support that Togo’s provided was essential. You quickly realize that every little detail they put in place during the training process is there for a reason, and it prepared me for where I am today very well. Read more about Ali's local success here.

    FACTS ABOUT ALI:

    • Pursued Togo’s ownership to finally fulfill his dream of being his own boss
    • Proud owner of two Togo’s restaurants in Fremont, California
    • Found widespread success with Togo’s catering
    • Excited about the limitless opportunity to grow with Togo’s
  • Greg Wimp

    I came upon a listing and decided to talk to some friends about the opportunity. Togo’s seemed to be the perfect option for getting involved with my community while also succeeding financially. There is a lot of great energy surrounding the brand right now and things are moving in a great direction. With this current team and strategy in place, I couldn’t be more optimistic about the future. Read more about Greg's local success here.

    FACTS ABOUT GREG:

    • Named "Man of the Year" by his community due to how much Togo's gives back
    • Sponsors local races and is known for running them dressed as a Togo's cup
    • Believes Togo’s high-quality sandwiches is a recipe for success
    • Recognized as the franchisee who put Togo's "back on the map" in the Bay Area

OUR LEADERSHIP

  • GLENN LUNDE

    CEO

  • ANNA NERO

    Senior Vice President, Marketing

  • MARK BOECKMAN

    Vice President, Finance

  • RENJIE WANG

    Vice President, Information Technology

  • LESLIE DEAN

    Vice President, Supply Chain

  • JOHN DYER

    Director, Franchise Sales & Real Estate

  • FARID BIGLARI

    Vice President, Operations

  • GLENN LUNDE

    CEO

    Glenn is the Chief Executive Officer of Togo’s. Glenn earned a Bachelor of Arts in Economics and Psychology from Stanford University and his MBA in Marketing from Anderson Graduate School of Business at UCLA. Prior to Glenn’s current position, he spent time at companies such as Einstein Noah Restaurant Group, Inc. as Chief Concept Officer, Panda Restaurant Group, Inc. as Chief Marketing Officer and Round Table Pizza as Chief Marketing Officer in addition to working as Taco Bell Corporation’s Vice President of Marketing.

    When it comes to Glenn’s philosophy on business, he makes it known that relationships are a key factor in maintaining a successful business. “The most important relationships are with our people, guests, vendors and franchisees. Every decision must be made by first considering the full extent of the impacts on these key stakeholders of the Togo’s team.”

    Glenn also feels that in order to achieve mutual success between a franchisor and a franchisee, you must have a winning mindset. “The franchisor and franchisee partnership can only achieve mutual success if we are committed to working together through the ‘Power of We.’ We must consistently act with a win-win mindset that is focused on driving restaurant economics to provide greater opportunities to our employees, vendors and franchisees.”

    Glenn’s favorite Togo’s menu item is #71, the Pretzelrami.

  • ANNA NERO

    Senior Vice President, Marketing

    Anna is Togo’s Senior Vice President of Marketing. Anna earned her Bachelor of Science in Business Administration from the University of Southern California.

    Prior to joining Togo’s, Anna held various leadership positions at Panda Restaurant Group, Inc., such as Executive Director of Menu Strategy & Promotions, Executive Director of Marketing & Community Relations and Director of Marketing.

    As Senior Vice President of Marketing at Togo’s, Anna’s current areas of responsibility include menu and pricing architecture, brand creative and promotions, field marketing, digital/social and traditional media along with new and improved product development and implementation.

    Anna’s favorite Togo’s menu item is #36, the California Club.

  • MARK BOECKMAN

    Vice President, Finance

    Mark is Vice President of Finance of Togo’s. Mark earned his Bachelor of Business in Administration from Wichita State University and his MBA from W. Frank Barton School of Business - Wichita State University.

    Prior to joining Togo’s, Mark held the role of Director of Finance at both Round Table Pizza and Black Angus Steakhouses. He was also a Financial Analyst for Pizza Hut Inc.

    As Vice President of Finance, Mark’s areas of responsibility include financial services, planning & reporting, accounting, human resources, legal and compliance and education.

    Mark’s favorite Togo’s menu item is #10, the Pastrami Reuben.

  • RENJIE WANG

    Vice President, Information Technology

    Renjie is Vice President of Information Technology of Togo’s. Renjie earned his Bachelor of Engineering Physics degree from the University of California, Berkeley and Professional Development – Strategic Decision Making & Risk Management from Stanford University.

    Prior to joining Togo’s, Renjie held various leadership positions at Specialty’s Cafe and Bakery, starting as the Director of IT and later becoming Chief Information Officer. He also served the role of Technology Management Consultant at Taos Technology Consulting.

    As Vice President of Information Technology, Renjie’s areas of responsibility include transaction & customer-facing technology, off-site ordering systems & store integration, store and enterprise management systems, data analytics, collaboration and technical infrastructure education.

    Renjie’s favorite Togo’s menu item is #33, the Triple Dip.

  • LESLIE DEAN

    Vice President, Supply Chain

    Leslie is Vice President of Supply Chain of Togo’s. Leslie earned her Bachelor of Science degree in Social Sciences from California State University of Chico.

    Prior to joining Togo’s, Leslie served as the Director of Purchasing & Distribution at Mrs. Fields Famous Brands and Sonic Drive In. She also worked at Menchie’s Frozen Yogurt as Senior Director of Supply Chain.

    As Vice President of Supply Chain, Leslie’s areas of responsibility include ingredient & restaurant supplies sourcing, pricing and quality insurance, vendor innovation to support new products and ensure quality standards, distribution channel quality, service, accuracy, timeless, and cost effectiveness.

    Leslie’s favorite Togo’s menu item is #24, the Turkey & Avocado.

  • JOHN DYER

    Director, Franchise Sales & Real Estate

    John is Director of Franchise Sales & Real Estate for Togo’s.

    Prior to joining Togo’s, John held the position of Director of Franchise Development and Real Estate for Global Franchise Group and Director of Franchise Development & Real Estate and Senior Manager, Franchise Sales and Business Development positions at Round Table Pizza.

    As Director of Franchise Sales & Real Estate, John’s areas of responsibility include new franchisee recruitment, increasing store count in new & existing markets, managing the approval process for new franchisees and expansion approval for existing franchisees, leading new site approval and providing real estate support for franchisees, and overseeing franchise agreement administration.

    John’s favorite Togo’s menu item is #9, the Hot Pastrami.

     

  • FARID BIGLARI

    Vice President, Operations

    Farid is Vice President of Operations for Togo’s. Farid earned his Bachelor of Science in Business Administration from Gehart Hauptmann School.

    Prior to joining Togo’s, Farid held various management roles such as District Manager of The Melt, Senior General Manager of Jamba Juice and District Manager of Pinkberry Ventures Inc.

    As Vice President of Operations, Farid’s areas of responsibility include: lead 3.0 Togo’s concept design team, speedline operations & equipment, define operating standards, systems & training tools, evaluate restaurant execution and performance, manage company stores, oversee new franchisee and GM training & certification, provide learning management systems & materials as well as evaluate restaurant execution & performance.

    Farid’s favorite Togo’s menu item is #9, the Hot Pastrami.

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