Submarine Shop Dreams to Shawarma Empire: Inside the Family-First Success Story of Osmow's

Sam Osmow didn't just dive into the food industry - he went full submarine. In 2001, he took the plunge, purchasing a submarine shop. But as the competition from Subway loomed like a giant hoagie, he decided to switch gears and serve up some Mediterranean magic instead. And thus, Osmow's was born.

But it's not just Sam steering the ship - or sub, in this case. The family has been key to Osmow's success, with Ben Osmow and Bernadette Farag playing crucial roles in the company's growth since they were knee-high to a falafel. Now, Ben is the big cheese, serving as CEO and head of franchise operations, while Bernadette brings her own spicy flair to the mix.

Osmow's recipe for success? It's all about family ties. Early franchisees didn't just hand over the keys to their businesses - they passed down their love for shawarma like a cherished family heirloom. This family-first mentality has helped Osmow's thrive, with a focus on a multi-unit model that gives franchisees the tools they need to grow from small falafel joints to shawarma empires.

But it's not just about the business - it's about the people behind it. Osmow's keeps the pita love alive by fostering relationships among franchisees through regular communication, workshops, and quarterly meetings. It's like a family reunion, but with less awkward conversations about Aunt Mildred's cats.

And despite the competition from other Mediterranean munchies, Osmow's stands out like a juicy lamb wrap in a sea of iceberg salads. So next time you're craving a taste of the Mediterranean, skip the smaller players and head on over to Osmow's - where the shawarma is always a family affair.