Cousins Subs Announced New Line of Subs Made With Muenster
Grace Mahas — August 31, 2020 — Lifestyle
References: cousinssubs & restaurantmagazine
With the fall season just around the corner, Cousins Subs — the Wisconsin-based fast-casual sub retailer — is delighting fans with a new range of hearty, Muenster-infused subs. The limited-edition range includes the Chicken Muenster, the Steak Muenster, and the Turkey Muenster. The subs are available on either a 7.5-inch or 15-inch loaf of fresh Italian bread or pretzel bread and are available in Wisconsin, Illinois, and Indiana.
“We’re proud to be Local at Heart and bring the taste of our home state to guests whenever possible by using locally-sourced ingredients,” said Justin McCoy, the Vice President of Marketing at Cousins Subs. “Our limited-time-only subs are made to order using sliced Muenster cheese from Wisconsin.”
Image Credit: Cousins Subs
“We’re proud to be Local at Heart and bring the taste of our home state to guests whenever possible by using locally-sourced ingredients,” said Justin McCoy, the Vice President of Marketing at Cousins Subs. “Our limited-time-only subs are made to order using sliced Muenster cheese from Wisconsin.”
Image Credit: Cousins Subs
Trend Themes
1. Limited-edition Sandwiches with Regional Cheeses - Opportunities for other fast-casual restaurants to promote local ingredients and create special-edition menus to generate interest and excitement among customers.
2. Seasonal Menu Offerings - Use of locally-sourced seasonal ingredients create marketing opportunities to generate demand for seasonal menus in fast-casual restaurants.
3. Focus on Regional Cuisine - Incorporate regional ingredients and flavors in regular menu offerings, promoting the unique culinary heritage and history of the region.
Industry Implications
1. Fast-casual Restaurants - Creating innovative and localized menu offerings to entice customers, and establishing identity through locally-sourced ingredients.
2. Local Dairy/milk Industry - Showcasing the quality and uniqueness of local dairy products to fast-casual restaurants, diversifying their customer base and creating community partnerships.
3. Regional Cuisine Promotion - Collaborating with regional culinary associations to develop creative and engaging culinary events featuring local ingredients and flavors, stimulating regional food tourism and economic growth.
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