A three-person team from Methuen finished third at the Jersey Mike’s Subs National G13 Sub-Making Championship held March 16 at the company’s National Conference in Orlando, Fla.
Adam Stanneck, Welch Ferrer and Joscar Santiago, from the Methuen shop, competed against 15 East Coast teams. To reach the finals, the trio competed against nearly 3,000 teams from across the country.
This success isn’t surprising considering the Methuen team has nearly nine years of combined experience working at Jersey Mike’s, according to a press release.
Jersey Mike’s created the G13 Competition to reinforce the importance of safety, brand quality and speed of service with the company’s team members. G refers to Giant, the size of the sub competitors make, and 13 refers to the company’s most popular sub, #13 The Original Italian.
In addition to fresh slicing all the meats and cheese (provolone, ham, prosciuttini, cappacuolo, salami and pepperoni), contestants dress a sub Mike’s Way® with lettuce, tomatoes and onions, and show off their “sprinkling,” skills, adding “The Juice” (red wine vinegar/olive oil blend) before cutting, wrapping and bagging each sub. Teams are judged on speed and flawless execution.
Methuen’s Jersey Mike’s is located at The Loop.
Methuen Jersey Mike’s Subs staffers (from left) Joscar Santiago, Adam Stanneck and Welch Ferrer showed off their superior slicing, sprinkling, cutting, wrapping and bagging skills at the National G13 Sub-Making Championship! Courtesy photo
