Ike's Makes $10,000 Sandwich Donation to California Hospitals

    Industry News | December 1, 2020

    As part of “Thankful Thursdays” by Ike’s Love & Sandwiches last month, the premium sandwich shop donated meals valued at over $10,000 total to California hospitals. 

    The hospitals included John Muir Medical Center in Walnut Creek, Mission Hospital in Laguna Beach, Glendale Adventist Hospital in Glendale, USC Verdugo Hills Hospital in Glendale and Children’s Hospital of Los Angeles.

    “In the middle of an unprecedented holiday season, we wanted to give a big thank-you to our heroic healthcare community with sandwiches,” says Michael Goldberg, CEO of Ike’s Love & Sandwiches. “It’s the season of giving back to one another, and our local healthcare workers certainly deserve the most this year.”

    The donated meals included Ike’s premium 8-inch sandwiches on world famous Dutch Crunch Bread with two layers of Ike’s secret Dirty Sauce. With over 800 sandwich combinations, including plenty of vegan, vegetarian and gluten-free options, there is something for every diet preference and tastebud to enjoy at Ike’s.  Every Thursday in November was “Thankful Thursday” at Ike’s, with a variety of Fall-themed sandwiches available for only $7 each.

    Ike’s Love & Sandwiches first opened in 2007 under the name “Ike’s Place” in San Francisco with sandwiches created by Ike Shehadeh. The small sandwich shop quickly developed a huge fan base and celebrity following, thanks to the creative and delicious offerings on Dutch Crunch bread with “Ike’s Dirty Secret Sauce.”  Ike is constantly adding new styles to the menu with many named after celebrity athletes who often work with Ike to develop their own sandwich creation like the Madison Bumgarner, Andre S.O.G. Ward and Marshawn Lynch.  Each location opens with its own exclusive sandwich, imaginatively named for the community.  Ike’s has always put its customers’ happiness first.  Today, there are nearly 80 Ike’s Love & Sandwiches locations across the country.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.