Planet Sub announced plans to expand into the Dallas–Fort Worth market in late 2014 with a three store development agreement with new franchisees Steve Davidson and Patrick Pearson.

Steve Davidson, who plans to also be the stores’ operator, says he is most excited about the quality of the product as they begin their expansion plans. “The idea of an old approach to good food; if you put the work in, you’ll get a better product,” he says. “A lot of franchises talk about their bread being what ‘makes their sandwich,’ but PSub really does make the bread that makes their sandwiches.”

Planet Sub has been making its signature homemade bread by hand in store every day for over 35 years, and it’s something that has made an impression on the Dallas–Fort Worth developers.

“My wife thought I was crazy when we drove three hours one way to Edmond, Oklahoma on a Sunday to try the food.” Davidson says. “But afterwards we were completely sold on the brand. The craft beer movement is a perfect example; there are small batch craft breweries popping up in every city and doing well for themselves. I believe PSub makes a craft sandwich and there will always be a place in any market for a better sandwich.”

Planet Sub offers a varied menu including more than 40 oven baked sub options, salads, tortilla and romaine wraps, soups, and homemade bread, which is mixed on site, rolled by hand, and baked each day. While other sub chains prepare vast quantities of frozen dough in commissaries, Planet Sub has held fast to making each loaf from scratch on­site, a tradition that dates back to the company’s origins in 1979.

Denise Lee Yohn: QSR's Marketing Guru, Growth, News, Sandwiches, Planet Sub