Great Steak stands out for originality, authenticity and a dedication to making the best cheesesteaks all day, every day.
Great Steak takes the cheesesteak very seriously. Founded by two Ohio brothers who fell in love with the sandwich on a trip to Philadelphia in 1982, Great Steak grew to more than 100 locations across the nation. Our simple menu focuses on cheesesteaks, both classic and innovative, and our specialization is appealing to not only cheesesteak purists, but also to the largest demographic in the United States: Millennials. Compare that to other brands in the crowded sandwich sector that have lengthy menus and are always chasing the next trend. Great Steak keeps it simple — and stands out for doing so.
According to Gordon Food Service®, 49% of millennials say that aside from burgers, sandwiches are ordered regularly. GFS reports that restaurants “don’t need to be the flashy gastro hotspot to be appealing” to millennials because what they want is a brand with a voice, food with flavor and the ability for customization² — all of which can be found at Great Steak.
“Cheesesteaks are a category of their own,” says Kari Combs, Vice President of Operations for Great Steak. “It’s the quintessential American sandwich, which at its best features the simple ingredients of the original found in Philadelphia: thinly sliced sirloin steak and melted cheese cooked on a griddle and then placed on a lightly toasted French roll that is baked in-house — which is soft enough to soak up the juices. It’s relatable and easy to understand, and once you’ve had a Great Steak cheesesteak, you’re hooked for life.”
Great Steak grows market share with its attractiveness to Millennials and all other ages
“Great Steak appeals to a wide variety of people, but we are especially appealing to the millennial demographic,” Combs adds. “Our food is affordable, with an average ticket of $8-$10. Plus, our use of high-quality ingredients is evident the moment a customer steps up to the counter. We don’t prepare meals in advance. Our customers tell us how they want their food, and then we cook their meal in front of them. It’s dinner and a show!”