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Morello Continues To Grow The Cousins Subs Brand

Thursday, May 17, 2007

Menomonee Falls, WI — Don Morello, Cousins Subs area developer and store owner of nearly 15 years, recently renewed his 10-year/20-store commitment with the sub chain to open 10 additional stores by 2018.

Morello first joined Cousins Subs as an area developer and consultant in February of 1995. He initially signed with Cousins to open 10 locations in 10 years, which changed quickly to 20 stores in 10 years due to his great success in growing the franchises.

"I have had a great 10 years working on this development with Cousins and am looking forward to 10 more great years," said Morello. "I am excited to continue my territory expansion with Cousins Subs."

Although the agreement is to open one store per year over the next 10 years, Morello hopes for a rapid development process and to have 30 stores opened in the next five years. His recent territory expansion includes three new counties – Morello's area now includes seven counties in south central Wisconsin including the state capital, Madison.

"I have developed more than 20 stores in Wisconsin with Cousins Subs, and I don't plan to stop any time soon," said Morello. "Cousins Subs offers many ways to get into store ownership and development from entry-level ownership to the most experienced franchisee."

Morello holds a bachelor's degree in business administration from the University of Wisconsin-Whitewater. Before joining Cousins Subs, he worked for his family-owned beverage distribution company based in Wisconsin.

To locate or contact any of the new stores, please visit www.cousinssubs.com/stores/. For more information on Cousins Subs store ownership and franchise development please call Kerry Espich at (800) 238-9736.
About Cousins Subs

Cousins Subs is based in Milwaukee, Wis., and is a national sub sandwich chain with stores throughout the Midwest and on the West Coast. The tradition of Cousins Subs started in 1972, when two transplanted cousins from Atlantic City saw the need for an East coast–style sub shop in their new hometown. They patterned their subs after the hoagie, grinder, hero and sub sandwiches they enjoyed back East. And with a dedication to delivering quality subs at fair prices, they opened their first restaurant. From the start, the two used bread baked fresh every morning and insisted on using only the finest, freshest ingredients.

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