California-Based Sandwich Shop Togo’s to Open First Location in Las Vegas this September

Franchisee Makea Macaluso says the new location is the first of three set to open in Las Vegas within the year.
Photo: Official

Rainbow Boulevard will see the opening of a new Togo’s Sandwiches franchise, the first in Las Vegas, this September.

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In a phone conversation with What Now Las Vegas on Wednesday, owner Makea Macaluso described her strong personal connection to the franchise. “Eighteen years ago this September, I was working at a KFC, and my husband was working at Togo’s across the street.” The couple met, married, and became entrepreneurs. Between them, they run a variety of businesses, from a 44-unit apartment complex to a soon-to-be-opened junk removal firm.

“I love sandwiches, but my challenge was, I never found anything consistent,” said Macaluso. “At other sandwich shops, I’d have a good streak, but then I’d end up leaving angry. Then I saw the opportunity to open a Togo’s and I told my husband, ‘This is it. This is meant to be.’”

With more than 180 locations open or under development, Togo’s Sandwiches enjoys considerable popularity throughout the West, but particularly in California, where it is based in San Jose.

“Nevada has a lot of California transplants, and everyone I talk to say, ‘I miss it. I love it. That’s one of the stops I always in California. Well, we’re here now! I hope people who haven’t tried will give us a shot. We’re going to be their favorite.”

Formerly a Port of Subs, the location at 6435 Rainbow Blvd Suite #103 came already outfitted for serving sandwiches, requiring minimal changes mostly around branding. It is located in a cluster of restaurants that includes Greens and Proteins, Mother Falafel, BF Sushi, and Roberto’s Taco Shop.

Macaluso said her franchising deal with Togo’s Sandwiches entails a further two shops, but she declined to reveal the locations being considered.

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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