Subway Franchise Alternatives

For decades, Subway has been a familiar first step for many entrepreneurs into both restaurant ownership and franchising. However, the company has recently changed course, and Subway now only sells multi-unit franchises, meaning new owners must be prepared to commit to multiple stores from the outset.

If that’s out of reach for your current budget or bandwidth, you still have options. Several strong Subway franchise alternatives offer similar investment levels, straightforward operations, and a balance of structure and independence.

Best Subway Franchise Alternatives

The brands below were handpicked by the team at Franchise.com after reviewing dozens of Franchise Disclosure Documents (FDDs), training programs, and financial disclosures to find franchise systems with approachable investments, strong unit economics, and reliable franchisor support just like Subway.

Best Subway Franchise Alternatives

Jersey Mike’s Subs

The franchise: Founded on the Jersey Shore in 1956, Jersey Mike’s built its name on quality, consistency, and community. Fresh-sliced meats, streamlined operations, and a “lead from the line” mindset have made it one of the strongest Subway franchise alternatives on the market.

The training: Franchisees complete a detailed three-phase training program totaling more than 200 hours of classroom and on-the-job instruction in New Jersey and certified stores nationwide. It covers everything from profit management and labor scheduling to customer experience and local marketing. New owners also receive hands-on opening support during their first weeks in business.

Why it stands out: It’s a culture built for operators who like structure, believe in earning loyalty through service, and want to run a restaurant that works as well in practice as it looks on paper.

How it compares to Subway: Firehouse is more mission-oriented and places a greater emphasis on leadership development. Subway’s model is simpler but lacks the same structured cultural foundation. Firehouse owners get a more defined identity and stronger community engagement built into the concept.

The dollars and cents:

• Startup costs: $379,650 to $795,600
• Franchise fee: $20,000
• Average unit volume: $964,400

Best for: Franchisees who value discipline, strong support, and a people-first culture that rewards consistency and care.

​GOODCENTS​

The franchise: Goodcents began in Lenexa in 1989 with a simple goal of baking good bread, slicing meats fresh, and treating people like neighbors instead of transactions. That formula hasn’t changed much in 35 years, and honestly, that’s the point. While some sandwich brands chase big corporate pivots, Goodcents has stuck to a steady, relationship-driven model that gives franchisees a direct line to leadership and a system that still feels human-sized.

The training: New owners undergo Goodcents University, which combines classroom instruction with hands-on in-store training across restaurant operations, personnel management, business planning, and marketing. It’s a hands-on program with more than 150 hours of combined work, designed to get owners and their managers ready to run a clean, predictable shop before opening day.

Why it stands out: Goodcents is designed for operators who appreciate a straightforward concept with solid fundamentals: bread baked twice a day, meats and cheeses sliced fresh, and a menu that appeals to families and busy locals. Add catering, curbside, and delivery, and franchisees gain multiple revenue streams without straying into “too many moving parts” territory. It’s straightforward, stable, and run by a privately held team that treats franchisees like partners, not headcount.

How it compares to Subway: Subway leans on massive scale and a highly standardized model. Goodcents offers tighter oversight, more personal support, and a product quality focus that resonates in mid-sized markets. If Subway feels like running logistics for a small army, Goodcents feels more like running the kind of place people actually know by name.

The dollars and cents:

• Startup costs: $328,700 to $464,991
• Franchise fee: $30,000
• Average unit volume: $937,521

Best for: Owners who want a steady, well-supported sandwich shop with great fundamentals, strong AUV potential, and a culture that actually remembers who you are.

Firehouse Subs

The franchise: Founded by two firefighters in Jacksonville, Florida, Firehouse Subs built its reputation on hearty portions, fast service, and a mission closely tied to first responders. Its community-first identity has become a differentiator in a crowded sandwich market, giving the brand real staying power.

The training: New owners complete a six- to seven-week program that combines classroom time with over 240 hours of hands-on experience inside certified Firehouse restaurants. The curriculum covers leadership, restaurant operations, and administrative management, followed by virtual coursework through Firehouse Subs Academy. It is a structured and methodical pipeline built to help franchisees run a tight ship from day one.

How it compares to Subway: Firehouse is more mission-oriented and places a greater emphasis on leadership development. Subway’s model is simpler but lacks the same structured cultural foundation. Firehouse owners get a more defined identity and stronger community engagement built into the concept.

The dollars and cents:

• Startup costs: $379,650 to $795,600
• Franchise fee: $20,000
• Average unit volume: $964,400

Best for: Franchisees who want a sandwich concept with heart, structure, and a strong mission, and who care about performance while making a positive local impact.

​PORT OF SUBS​

The franchise: Port of Subs began as a small neighborhood sub shop in the early 1970s and grew by adhering to one core idea: slice everything fresh, prepare it in front of the guest, and maintain a personal experience. The brand developed a loyal following throughout the West and continued expanding through franchising in the mid-1980s. With new backing from Area 15 Ventures, Port of Subs is now poised for accelerated growth, while still maintaining the “local shop” feel that made it popular in the first place.

The training: New owners undergo a multi-stage training program that encompasses online coursework, compliance sessions, and in-store operational training at designated Port of Subs locations. The system includes more than 100 hours of classroom work and up to 250 hours of on-the-job instruction covering recruiting, operations, POS systems, marketing, and new-store openings. Additional “train-the-trainer” and support modules help owners develop the leadership skills needed to manage teams and open future units.

Why it stands out: Port of Subs is built for operators who value a neighborhood identity backed by strong corporate guidance. Everything centers on fresh slicing, clean operations, and a menu broad enough to serve families, commuters, and catering clients. The brand also places a strong emphasis on community involvement and local partnerships, a significant advantage in markets where connection is as important as convenience.

How it compares to Subway: Subway offers global scale and an ultra-streamlined model. Port of Subs delivers a more regional, relationship-driven approach with a stronger emphasis on freshness and on-site preparation. Franchisees seeking a brand with personality and a more community-minded culture often find Port of Subs to be a better fit.

The dollars and cents:

• Startup costs: $169,750 to $578,400
• Franchise fee: $25,000
• (Gross sales not disclosed)

Best for: Owners who want a community-focused sandwich brand with a fresh-sliced identity, hands-on support, and a regional footprint that feels more personal than corporate.

Jimmy John’s

The franchise: Jimmy John’s began in Illinois with a simple idea: make fast subs and run an operation tight enough to repeat anywhere. Over time, it became one of the most efficiency-focused brands in the industry, famous for its speed, consistency, and no-nonsense systems.

The training: Franchisees complete a three-week program split between certified restaurants in Illinois or Georgia. The program includes more than 120 hours of hands-on work paired with classroom instruction on customer experience, unit economics, food prep, maintenance, and daily operational discipline.

Why it stands out: Jimmy John’s is designed for operators who value streamlined systems and rapid service. The entire model is engineered for “freaky fast” execution, with simple preparation, fast lines, and processes that can be repeated the same way every day. It rewards precision, predictability, and an operator who likes a shop that moves with purpose.

How it compares to Subway: Subway gives franchisees more menu flexibility, but Jimmy John’s provides sharper operational systems and a stronger foundation for multi-unit expansion. Subway can feel more DIY, while Jimmy John’s leans into structure and speed.

The dollars and cents:

• Startup costs: $366,200 to $728,200
• Franchise fee: $35,000
• Average unit volume: $986,095

Best for: Investors who appreciate clear structure, operational precision, and a brand built for owners who like process, speed, and measurable performance.

Schlotzsky’s

The franchise: Schlotzsky’s started in Austin in 1971 with a single deli-style sandwich and a neighborhood vibe. Over the years, it evolved into a bakery-café concept backed by a major corporate parent, lending it both charm and structure. It offers a broader menu than most sandwich brands, making it a flexible choice for many markets.

The training: Franchisees complete a Management Training Program, which includes approximately 50 hours of classroom instruction and around 200 hours of on-the-job training at certified restaurants and corporate facilities in Atlanta. The curriculum covers food safety, financial management, catering operations, and local marketing.

Why it stands out: Schlotzsky’s blends comfort food with a strong corporate infrastructure. Owners get the feel of a neighborhood brand with the backing of GoTo Foods, which brings experienced leadership and long-term stability.

How it compares to Subway: Compared to Subway’s simpler model, Schlotzsky’s offers more menu depth and stronger corporate support. Subway excels in minimalism, but Schlotzsky’s provides a more comprehensive full-menu option for owners seeking broader appeal and higher average ticket sizes.

The dollars and cents:

• Startup costs: $658,065 to $934,170
• Franchise fee: $35,500
• Average unit volume: $1,054,269

Best for: Franchisees seeking a versatile, full-menu concept backed by seasoned corporate training and a robust operational foundation.

Potbelly Sandwich Shop

The franchise: Potbelly began as a small antique shop in Chicago before becoming one of the most recognizable warm-sandwich café brands in the country. Its cozy, neighborhood feel gives it a personality many competitors lack, making it a strong alternative for owners seeking differentiation.

The training: Franchisees complete a six-week program with about 300 hours of hands-on instruction at certified Potbelly shops. Owners also attend a four-day franchise course that covers company philosophy, hospitality, and operational standards, ensuring new operators understand both the culture and the mechanics before opening.

Why it stands out: Potbelly offers a relaxed café atmosphere paired with disciplined operations. It delivers a personal, community-oriented feel while maintaining the structure and standards needed for consistent unit performance.

How it compares to Subway: Subway is more volume-focused and streamlined. Potbelly positions itself as an experience, not just a sandwich line. Owners who want warmth, ambiance, and a stronger dine-in identity often see Potbelly as a more distinctive choice.

The dollars and cents:

• Startup costs: $654,019 to $1,274,099
• Franchise fee: $40,000
• Average unit volume: $1,367,000

Best for: Franchisees seeking a comfortable, community-driven sandwich concept backed by a recognizable brand and comprehensive operational training.

Questions Worth Asking

Each of these Subway franchise alternatives brings something different to the table, not just in flavor. Some brands thrive on speed and high-volume efficiency. Others focus on comfort, local connection, or a menu that keeps customers coming back for variety.

The key is finding a model that fits you: your lifestyle, your local market, and the kind of business you actually want to run.

• Do I want to be in the store, slicing bread or running the books from home?
• Is my local market built for drive-thru traffic or dine-in regulars?
• How much structure do I want from corporate versus local freedom?
• What startup cost range lets me sleep at night?
• Am I building a single shop, or am I thinking long game with multiple units?

Finding the Right Sandwich Franchise Fit

Remember: the best franchise isn’t always the one with the loudest marketing or biggest footprint. It’s the one that gives you solid margins, predictable growth, and enough breathing room to still make your kid’s baseball game on Saturday.

At Franchise.com, we don’t throw logos at you. We help you find the franchise that fits your lifestyle and your budget. By comparing FDDs and analyzing regional demand, our team helps you make a confident and informed decision before signing a lease.

If you’re serious about owning a business that makes sense on paper and feels right in practice, start your search with us. Because the proper sandwich franchise isn’t just one that fills bellies, it’s one that can build a future.

Start your franchise journey today.