Toasted subs with hot fillings, sharp mustard, real pickles and hot pepper relish. Rich, then sharp, then crunchy.
Menu price Mains $10 · Sides $3
Subs
Sides
Every Sous Chef recipe is designed without dairy, sesame, peanuts and tree nuts; items that contain wheat, egg, soy or mustard say so. Food is prepared by participating restaurant kitchens, so ingredients and cross-contact depend on the preparing restaurant. Customers with food allergies should contact the restaurant before ordering and should not rely solely on this ingredient information.
For restaurant partners
The operating pack.
You can see the operating requirements and estimated economics before you commit. One restaurant runs one Sous Chef brand; this is everything Cold Mountain Subs asks of it.
PIZZA RESTAURANT THAT ALREADY SELLS SUBSBest host restaurant
LOWLaunch complexity
NONENew equipment for a best-fit host
4–8 minTypical ticket
$2.80–$4.75Est. variable cost per main
$5.25–$7.20Est. contribution per main before platform fees
Why this brand
Toasted subs for a pizza, Italian or casual restaurant that already buys sub or hoagie rolls but is not a sandwich shop. The bread, the oven and the delivery are already in place, so Cold Mountain adds a sub storefront without a new bread order.
Flavor philosophy
A great sub is a balance problem: rich meat, then something sharp enough to cut it (mustard, vinegar, pickles, hot giardiniera), then crunch, then a toasted roll strong enough to carry it all. Every Cold Mountain sub has all four, in that order.
Restaurant operations
01 What you need
A sandwich maker and access to an oven or toaster
The batch components below
Kraft wrap, side cups, vented side boxes, labels, bags
02 Before service
Check the storefront is online
Roast chicken, mushrooms and peppers; caramelize onions
Mix relish, horseradish mustard, vinaigrette and slaw
Portion meats
Stock kraft wrap, labels and bags
03 Batch prep
Every batch recipe for this brand, with yields and methods. Ingredients are shared within the brand to keep inventory small; nothing is shared with other brands.
Hot pepper relishAbout 24 portions of 1 oz
Batch yield
About 24 portions of 1 oz
Time
10 min active
Equipment
Prep table
Used by
Hot Chicken Sub, Italian Mountain, Mushroom Chile Sub
Batch recipe
1 lb hot giardiniera, drained and chopped
½ lb roasted red peppers, chopped
2 tbsp red wine vinegar
1 tsp dried oregano
2 tbsp oil
Method
Mix. Drain before building.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Horseradish mustardAbout 30 portions of 2 tsp
Batch yield
About 30 portions of 2 tsp
Time
5 min active
Equipment
Bowl
Used by
Roast Beef Mountain
Batch recipe
½ cup Dijon mustard
¼ cup prepared horseradish
1 tbsp honey
Pinch of salt
Method
Whisk. Bottle, label and date.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Caramelized onionsAbout 16 portions of 1 oz
Batch yield
About 16 portions of 1 oz
Time
10 min active, 40 min cook
Equipment
Range
Used by
Roast Beef Mountain, Mushroom Chile Sub
Batch recipe
4 lb onions, sliced
3 tbsp oil
1 tsp salt
1 tbsp red wine vinegar
Method
Cook slowly until deep brown. Finish with vinegar.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Oregano vinaigretteAbout 30 portions of 2 tsp
Batch yield
About 30 portions of 2 tsp
Time
5 min active
Equipment
Squeeze bottle
Used by
Hot Chicken Sub, Italian Mountain, Mushroom Chile Sub
Batch recipe
½ cup red wine vinegar
1 cup oil
1 tbsp dried oregano
1 garlic clove, grated
1 tsp salt
½ tsp chile flakes
Method
Shake before each use.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Hot chickenAbout 12 portions of 4 oz cooked
Batch yield
About 12 portions of 4 oz cooked
Time
10 min active, 25 min cook
Equipment
Oven or flat-top
Used by
Hot Chicken Sub
Batch recipe
4.5 lb chicken thigh
2 tbsp cayenne
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp salt
3 tbsp oil
Method
Rub and roast or griddle until caramelized. Cook proteins to the internal temperature required by your local health code and verify with a calibrated thermometer.
Slice.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Roasted mushrooms and peppersAbout 10 portions
Batch yield
About 10 portions
Time
10 min active, 20 min roast
Equipment
Oven
Used by
Mushroom Chile Sub
Batch recipe
3 lb mushrooms, sliced thick
1.5 lb peppers, sliced
3 tbsp oil
2 tsp salt
1 tsp black pepper
4 garlic cloves
Method
Roast hot until browned and dry, not wet.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Deli slawAbout 16 portions of 4 oz
Batch yield
About 16 portions of 4 oz
Time
10 min active
Equipment
Prep table
Used by
Deli Slaw
Batch recipe
3 lb cabbage, shredded
½ lb carrot, grated
½ cup cider vinegar
2 tbsp yellow mustard
2 tbsp sugar
2 tsp salt
1 tsp celery seed
Method
Toss and rest 15 minutes; drain.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
Salt and vinegar potatoesAbout 12 portions of 6 oz
Batch yield
About 12 portions of 6 oz
Time
10 min active, 30 min roast
Equipment
Oven or fryer
Used by
Salt & Vinegar Potatoes
Batch recipe
5 lb potatoes, wedges
¼ cup oil
1 tbsp salt
¼ cup malt or white vinegar
Method
Roast until crisp (or fry). Toss hot with vinegar and salt to order.
Storage, shelf life and holding: follow your local health code and your restaurant's approved food-safety procedures. Label and date every batch.
04 During service
Toast every roll to order
Heat hot fillings on the flat-top
Build wet components away from the bread
Wrap tight and seal immediately
05 Order assembly
Toast the roll open-faced
Sauce or mustard on the bread
Protein, then vegetables, then pickles
Close, cut in half
06 Final finish
Vinaigrette or chile oil as listed
Pinch of salt and oregano on the vegetables
07 Packaging
Primary container
Kraft sandwich wrap, cut in half, wrapped tight
Secondary container
Vented side box for potatoes; lidded cup for slaw
Sauce
Sauces go inside the sandwich, applied to toasted bread
Venting
Wrap is breathable; do not seal hot subs in plastic
Cayenne-rubbed roasted chicken thigh on a toasted roll with hot pepper relish, dressed cabbage, dill pickles and a splash of oregano vinaigrette. Hot, smoky and sharp.
Flavor architecture
Salt
Chicken rub and pickles
Acid
Pickles, relish and vinaigrette
Fat
Chicken thigh and vinaigrette oil
Umami
Roasted chicken
Sweet
Brown sugar in the rub, roasted peppers
Heat
Cayenne and hot giardiniera
Texture
Toasted roll, crunchy cabbage and pickles
Aroma
Smoked paprika and oregano
Menu price$10.00
Ingredient cost$1.80–$2.70
Packaging cost$0.15–$0.40
Incremental labor$0.50–$1.10
Total variable cost$2.45–$4.20
Contribution before platform fees$5.80–$7.55
Contribution margin before platform fees58%–76%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Exact portion
Hot chicken, cooked
4 oz
Sub roll, 9 in.
1
Hot pepper relish
1 oz
Shredded cabbage
1 oz
Dill pickles
0.75 oz
Vinaigrette
2 tsp
Rub spices
1 portion
Batch recipes used
Hot chickenYield: About 12 portions of 4 oz cooked
Pull 4 oz sliced hot chicken, 1 oz drained relish, cabbage and pickles.
Cooking steps
Toast the roll open-faced. Heat the chicken on the flat-top until sizzling.
Assembly
Relish on the bottom half, chicken, cabbage, pickles.
Final finish
2 tsp vinaigrette over the cabbage. Close and cut.
Packaging
Wrap tight in kraft paper, cut in half through the wrap, label, bag.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with a toasted roll and no soggy bottom.
Expected texture after delivery
The roll softens slightly under the wrap; toasting and draining wet components limit it.
Sauce handling
Sauces are inside, applied to toasted bread.
Crispness
Toasted edges soften somewhat.
Heat retention
Hot subs arrive warm; depends on delivery time.
Leak risk
Low when relish and vegetables are drained.
Recommended packaging
Kraft-wrapped sub, cut in half, in a bag.
Quality control
Roll toasted
Chicken hot
Heat and acid both noticeable
No soggy bottom
Cleanup
Wipe the rail between orders
Waste control
Toast only to order
Allergens
Contains
Wheat
Designed without
Milk, Egg, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Chicken thigh, boneless skinless
5 oz
$0.86–$1.17
Sub roll, 9 in.
1
$0.65–$1.00
Hot giardiniera, purchased
1 oz
$0.14–$0.20
Cabbage
1 oz
$0.03–$0.05
Dill pickle chips, purchased
0.75 oz
$0.07–$0.09
Cooking oil
portion
$0.04–$0.08
Salt, pepper and dried spices
portion
$0.04–$0.09
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
CM-02Italian Mountain
Ham, salami and capicola on a toasted roll with hot pepper relish, shredded cabbage, onion, oregano vinaigrette and a pinch of chile. Salty, sharp and herby.
Flavor architecture
Salt
Cured meats
Acid
Red wine vinaigrette and relish
Fat
Salami, capicola and oil
Umami
Cured pork
Sweet
Roasted red peppers in the relish
Heat
Giardiniera and chile flakes
Texture
Toasted roll, crisp cabbage and onion
Aroma
Oregano and garlic
Menu price$10.00
Ingredient cost$2.25–$3.35
Packaging cost$0.15–$0.40
Incremental labor$0.50–$1.10
Total variable cost$2.90–$4.85
Contribution before platform fees$5.15–$7.10
Contribution margin before platform fees52%–71%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Portion 4 oz meats onto parchment by the day's par.
Cooking steps
Toast the roll. Warm the meats briefly on the flat-top if you like them warm; it is served either way.
Assembly
Relish on the bottom, meats folded loosely, cabbage and onion.
Final finish
Vinaigrette over the vegetables, pinch of oregano. Close and cut.
Packaging
Wrap tight in kraft paper, cut in half through the wrap, label, bag.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with a toasted roll and no soggy bottom.
Expected texture after delivery
The roll softens slightly under the wrap; toasting and draining wet components limit it.
Sauce handling
Sauces are inside, applied to toasted bread.
Crispness
Toasted edges soften somewhat.
Heat retention
Hot subs arrive warm; depends on delivery time.
Leak risk
Low when relish and vegetables are drained.
Recommended packaging
Kraft-wrapped sub, cut in half, in a bag.
Quality control
Meats folded, not flat-stacked
Vinaigrette on the vegetables, not the bread
Roll toasted
Cleanup
Wrap and date opened meats per your SOP
Waste control
Toast only to order
Allergens
Contains
Wheat
Designed without
Egg, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
May contain through purchased ingredients or cross-contact
Milk
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Italian meats, sliced (ham, salami, capicola)
4 oz
$1.38–$1.88
Sub roll, 9 in.
1
$0.65–$1.00
Hot giardiniera, purchased
1 oz
$0.14–$0.20
Cabbage
1 oz
$0.03–$0.05
Onion
0.5 oz
$0.02–$0.03
Cooking oil
portion
$0.04–$0.08
Salt, pepper and dried spices
portion
$0.04–$0.09
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
CM-03Roast Beef Mountain
Warm sliced roast beef on a toasted roll with caramelized onions, horseradish mustard, dill pickles and cabbage. Rich, sweet, sharp and sinus-clearing.
Flavor architecture
Salt
Roast beef and pickles
Acid
Mustard, pickles and the vinegar in the onions
Fat
Roast beef
Umami
Beef and caramelized onions
Sweet
Caramelized onions and a little honey in the mustard
Heat
Horseradish
Texture
Toasted roll, crunchy pickles and cabbage
Aroma
Horseradish and browned onion
Menu price$10.00
Ingredient cost$2.60–$3.80
Packaging cost$0.15–$0.40
Incremental labor$0.50–$1.10
Total variable cost$3.25–$5.30
Contribution before platform fees$4.70–$6.75
Contribution margin before platform fees47%–68%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Toast the roll. Warm the beef and onions together on the flat-top for 30 seconds; do not cook the beef further.
Assembly
Mustard on both halves, beef and onions, pickles, cabbage.
Final finish
Close and cut.
Packaging
Wrap tight in kraft paper, cut in half through the wrap, label, bag.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with a toasted roll and no soggy bottom.
Expected texture after delivery
The roll softens slightly under the wrap; toasting and draining wet components limit it.
Sauce handling
Sauces are inside, applied to toasted bread.
Crispness
Toasted edges soften somewhat.
Heat retention
Hot subs arrive warm; depends on delivery time.
Leak risk
Low when relish and vegetables are drained.
Recommended packaging
Kraft-wrapped sub, cut in half, in a bag.
Quality control
Beef warm and pink, not grey
Horseradish noticeable
Roll toasted
Cleanup
Wipe the rail between orders
Waste control
Toast only to order
Allergens
Contains
Wheat, Mustard
Designed without
Milk, Egg, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Roast beef, sliced deli
4 oz
$1.75–$2.38
Sub roll, 9 in.
1
$0.65–$1.00
Onion
2 oz
$0.07–$0.12
Mustard (Dijon or yellow)
portion
$0.03–$0.06
Prepared horseradish
portion
$0.04–$0.08
Dill pickle chips, purchased
0.75 oz
$0.07–$0.09
Cabbage
1 oz
$0.03–$0.05
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
CM-04Mushroom Chile Sub
Garlic-roasted mushrooms and peppers on a toasted roll with hot pepper relish, caramelized onions, cabbage and oregano vinaigrette. Earthy, savory and hot.
Flavor architecture
Salt
Seasoned roasted mushrooms
Acid
Relish and vinaigrette
Fat
Roasting oil and vinaigrette
Umami
Deeply browned mushrooms
Sweet
Caramelized onions and roasted peppers
Heat
Giardiniera
Texture
Meaty mushrooms, crunchy cabbage
Aroma
Roasted garlic and oregano
Menu price$10.00
Ingredient cost$2.05–$3.05
Packaging cost$0.15–$0.40
Incremental labor$0.50–$1.10
Total variable cost$2.70–$4.55
Contribution before platform fees$5.45–$7.30
Contribution margin before platform fees54%–73%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Toast the roll. Sear mushrooms and peppers on the flat-top until hot and browned at the edges.
Assembly
Relish on the bottom, mushrooms and peppers, onions, cabbage.
Final finish
Vinaigrette on the cabbage. Close and cut.
Packaging
Wrap tight in kraft paper, cut in half through the wrap, label, bag.
Holding guidance
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive with a toasted roll and no soggy bottom.
Expected texture after delivery
The roll softens slightly under the wrap; toasting and draining wet components limit it.
Sauce handling
Sauces are inside, applied to toasted bread.
Crispness
Toasted edges soften somewhat.
Heat retention
Hot subs arrive warm; depends on delivery time.
Leak risk
Low when relish and vegetables are drained.
Recommended packaging
Kraft-wrapped sub, cut in half, in a bag.
Quality control
Mushrooms browned, not wet
Roll not soggy
Heat noticeable
Cleanup
Wipe the rail between orders
Waste control
Toast only to order
Allergens
Contains
Wheat
Designed without
Milk, Egg, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Mushrooms, cremini or button
6 oz
$1.03–$1.41
Bell or poblano peppers
1.2 oz
$0.14–$0.20
Sub roll, 9 in.
1
$0.65–$1.00
Hot giardiniera, purchased
1 oz
$0.14–$0.20
Onion
1.5 oz
$0.06–$0.09
Cabbage
1 oz
$0.03–$0.05
Cooking oil
portion
$0.04–$0.08
Kraft sandwich wrap
$0.05–$0.10
Order label
$0.02–$0.04
Delivery bag (per order)
$0.10–$0.20
Napkins (per order)
$0.02–$0.04
CM-05Salt & Vinegar Potatoes
Crisp roasted potato wedges tossed hot with vinegar and flaky salt.
Flavor architecture
Salt
Flaky salt
Acid
Vinegar tossed on hot
Fat
Oil
Umami
Browned potato
Sweet
Caramelized edges
Heat
None
Texture
Crisp edges, soft center
Aroma
Sharp vinegar
Menu price$3.00
Ingredient cost$0.30–$0.60
Packaging cost$0.10–$0.20
Incremental labor$0.20–$0.50
Total variable cost$0.60–$1.30
Contribution before platform fees$1.70–$2.40
Contribution margin before platform fees57%–80%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive crisp at the edges.
Expected texture after delivery
Expected to soften somewhat.
Sauce handling
None.
Crispness
Vented box.
Heat retention
Warm.
Leak risk
None.
Recommended packaging
Vented side box.
Quality control
Crisp
Vinegar noticeable
Cleanup
Wash sheet pans
Waste control
Roast in two batches
Allergens
Contains
None of the major allergens
Designed without
Milk, Egg, Wheat, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Cost breakdown by ingredient and packaging
Line
Portion
Est. cost
Potatoes, raw
7.5 oz
$0.26–$0.42
Vinegar
portion
$0.02–$0.05
Cooking oil
portion
$0.04–$0.08
Vented side box
$0.10–$0.16
CM-06Deli Slaw
Crunchy cabbage and carrot in a mustard, cider vinegar and celery seed dressing. No mayonnaise.
Flavor architecture
Salt
Salt
Acid
Cider vinegar
Fat
None: it is the sharp side
Umami
Mustard
Sweet
A little sugar and carrot
Heat
Mustard
Texture
Crunchy
Aroma
Celery seed
Menu price$3.00
Ingredient cost$0.15–$0.35
Packaging cost$0.10–$0.25
Incremental labor$0.10–$0.40
Total variable cost$0.35–$1.00
Contribution before platform fees$2.00–$2.65
Contribution margin before platform fees67%–88%
Illustrative estimate. Before delivery-platform fees and the Sous Chef 15% share.
Hold hot and cold components at the temperatures and for the times set by your local health code and your restaurant's approved food-safety procedures. Label and date every batch. Discard according to your SOP.
Delivery performance
Delivery target
Designed to arrive cold and crunchy.
Expected texture after delivery
Crunchy.
Sauce handling
Drained.
Crispness
Raw crunch.
Heat retention
Cold item.
Leak risk
Low with a secure lid.
Recommended packaging
Lidded side cup.
Quality control
Crunchy
Sharp and tangy
Cleanup
Sanitize the board
Waste control
Small batches
Allergens
Contains
Mustard
Designed without
Milk, Egg, Wheat, Soy, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Designed without the allergens listed. Purchased ingredients and shared equipment in the host kitchen can introduce cross-contact: verify with the preparing restaurant.
Illustrative estimate. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation. Contribution is before delivery-platform fees and before the Sous Chef 15% share of net delivery sales. How we estimate costs.
Brand economics
$10.00Average main price
$2.15–$3.25Food cost range
$0.15–$0.40Packaging range
$0.50–$1.10Incremental labor range
$2.80–$4.75Variable cost range
$5.25–$7.20Contribution before platform fees
Illustrative scenario
Scenario
Daily gross sales
Monthly gross sales (30 days)
Est. monthly variable costs
Est. monthly contribution before platform fees
10 orders a day
$100.00
$3,000
$840–$1,425
$1,575–$2,160
25 orders a day
$250.00
$7,500
$2,100–$3,562
$3,938–$5,400
50 orders a day
$500.00
$15,000
$4,200–$7,125
$7,875–$10,800
Daily gross sales
Monthly gross sales
Est. monthly variable costs
Est. monthly contribution before platform fees
ILLUSTRATIVE SCENARIO. Each order is assumed to be one main at the brand's average price; sides would add sales and cost. These are not forecasts: Sous Chef does not know and does not promise how many orders any restaurant will receive. Results depend on local demand, order volume, capacity, labor, ingredient costs, platform fees, pricing, waste and execution.
Launch cost
One-time launch costs
Item
Estimate
Notes
Initial ingredient inventory
$150–$280
Rolls, meats, chicken, produce, pickles and condiments.
Initial packaging stock
$90–$180
Kraft wrap, side cups, vented boxes, labels, bags.
Labels and print
$25–$60
Order labels and a build card.
Training
$30–$110
About 1 to 2 staff hours plus test subs.
Optional small equipment
$0–$60
Squeeze bottles if not owned.
Estimated launch cost
$295–$690
Ongoing costs
Ingredients: $2.15–$3.25 per average main
Packaging: $0.15–$0.40 per order
Incremental labor: $0.50–$1.10 per order
Delivery-platform commission and fees, per your agreement with the platform
Sous Chef share: 15% of net delivery sales, invoiced monthly
No setup fee, subscription or minimum
Equipment required
Oven or toaster
Flat-top or sauté pan
Refrigeration
Prep table or sandwich rail
Optional equipment
Fryer for crisper potatoes
Squeeze bottles
What a best-fit host probably already owns
Oven or toaster
Flat-top
Sandwich rail
Refrigeration
Illustrative estimate. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation.
Host restaurant fit
Best fit
Pizza restaurant that already sells subs
Italian restaurant that already sells subs
Casual restaurant with hoagies, grinders or cheesesteaks on the menu
Good fit
Pub with a sandwich menu
Burger restaurant with an oven
Poor fit
Deli, sub shop or sandwich shop (the menus overlap)
Kitchen that does not already buy sub rolls (adds a new bread order)
Kitchen with no oven or toaster
A pizza or Italian kitchen with subs already buys sub rolls, stocks Italian meats, peppers, onions and oregano, toasts in a pizza oven and delivers. Qualification requires evidence on the host's current menu that it sells subs, hoagies, grinders or cheesesteaks.
Existing equipment likely available
Pizza or convection oven
Flat-top
Fryer
Refrigeration
Prep table
Existing ingredients likely available
Sub rolls
Italian meats
Chicken
Peppers
Onions
Giardiniera or hot peppers
Oregano
Oil and vinegar
Potatoes
New ingredients required
Roast beef (if not stocked)
Prepared horseradish
Dill pickles (if not stocked)
Mushrooms (if not stocked)
Cabbage and carrot
New equipment required
None
New prep required
Hot pepper relish
Horseradish mustard
Caramelized onions
Oregano vinaigrette
Deli slaw
Storage requirement
Normal sandwich space plus third-pans for cooked chicken, roasted mushrooms and peppers, caramelized onions and slaw.
Training requirement
About 1 to 2 hours: builds, portions and the wrap-and-seal standard.
Estimated launch complexity
LOW. The host already makes subs. The new work is five small batch components.
Packaging
Primary container
Kraft sandwich wrap, cut in half, wrapped tight
Secondary container
Vented side box for potatoes; lidded cup for slaw
Sauce container
Sauces go inside the sandwich, applied to toasted bread
Venting
Wrap is breathable; do not seal hot subs in plastic
Labeling
Item name on the wrap
Order identification
Order number and customer name
Spill prevention
Drain wet vegetables and relish before building
Crispy-food handling
Potatoes in a vented box
Estimated packaging per order: $0.15–$0.40 for a main with its bag, napkins and utensils. A side adds only its container. No custom packaging or stickers are required at launch.
Allergens and food safety
Item
Wheat
Egg
Soy
Mustard
Milk
Hot Chicken Sub
Contains
—
—
—
—
Italian Mountain
Contains
—
—
—
May contain
Roast Beef Mountain
Contains
—
—
Contains
—
Mushroom Chile Sub
Contains
—
—
—
—
Salt & Vinegar Potatoes
—
—
—
—
—
Deli Slaw
—
—
—
Contains
—
Every item is designed without dairy, sesame, peanuts and tree nuts unless it says “may contain”. That is a recipe design, not an allergy-safe claim: purchased ingredients and shared equipment in the host kitchen can introduce cross-contact. Verify every label.
Sous Chef provides
Recipes
Preparation instructions
Allergen information
Operational documentation
Quality standards
The host restaurant remains responsible for
Local health code
Food temperatures
Employee hygiene
Cross-contact prevention
Storage
Sanitation
Approved food-safety procedures
HACCP where applicable
Follow applicable local health code and your restaurant's approved food-safety procedures. Sous Chef does not publish holding times or holding temperatures.
Brand FAQ
Is there cheese on the subs?
No. The subs are designed without dairy, so the flavor comes from mustard, vinegar, pickles and heat instead.
Cold Mountain Subs launches in high-quality generic delivery packaging: securely closed, vented where needed, leak-resistant and without unnecessary plastic. No custom packaging or Sous Chef stickers are required at launch. The photograph shows the branded packaging direction.
