Today we’d like to introduce you to Gerald “Jerry” Oliverie.
Gerald “Jerry”, please share your story with us. How did you get to where you are today?
I chased a Texas Girl from New Jersey to Dallas in 1972. I was 21 years old, managing a Deli (Long Johns) in Morristown NJ and attending College at Paterson State (Bio-Med Major). She (Becky Block) was a very attractive customer attending Fairleigh Dickerson University in Madison, NJ. In amore, I began a relationship which ended when she graduated college and returned to her family in Dallas. When I tracked her down, we moved into an apartment, Lands’ End in North Dallas. I had come with 2 suitcases, $5000 & my guitar. Becky sold Dried Flowers to retailers throughout the Southwest from her Ford Station-wagon and I was the driver!
I knew I had to work but couldn’t land a job so I decided to do what I knew best, make sandwiches. The man I worked for in NJ, my mentor, became ill and I was asked to take the reins at the Deli. I found that I had a knack for entertaining while serving. I made every sub as if it were mine and treated every guest as if they were family.
I opened my first location in 1973 in Downtown Dallas on Akard at Federal. On a budget of $5000, I leased a 1000 square foot space and began doing what I knew best. As we spruced up the space, I decided to make it look like it did not belong among the concrete, asphalt, glass, & brick which surrounded us. On a limited budget, I convinced starving artists, including girlfriend Becky, to paint outdoor scenes on the bleak white walls. When complete, Becky, myself and a few helpers sat and contemplated what to call this “out of place” hole in the wall.
I asked everyone to write their name choice on a piece of paper and throw it into the Hat…………..I had acquired my first Texas Cowboy Hat. Names ranged from Jerry’s Deli…to Sub-Hub, but one, slightly inebriated attendee “ME” wrote GREAT OUTDOORS, and the Great Outdoor Sub Shop was born!
We opened in 1973 and served 12 sub sandwiches. Some were classic favorites I used to make in NJ yet most were innovative creations with a Texas Outdoor flair.
We quickly became well known for the best sub in Downtown Dallas. The line formed at 11:15 and remained thru 2pm. I was on my way.
I began opening more locations, both downtown and uptown, During the 1st 20 years, we also fine-tuned & added to our selections. I learned the baking game, bought a bakery (Brick Oven Bakery) and developed recipes for all the baked goods we now bake in-house at each shop. I further opened a distribution facility (Earth Provisions) to gain full control over the quality, availability and price of every product that went into making the Best Subs on the Planet!
I could go on and on about the quality but am in hopes this article sparks your curiosity to stop in and let us WOW you with our atmosphere, great service, friendly folks & amazingly tasty Subs, Salads & Ice cream!
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Along the way, we embarked on franchising in outlying areas. This was hit and miss, as we realized our concept cost appreciably more than your “Subway” and was so far from KISS (keep it simple stupid) that most franchisees could not duplicate the magic.
Alright – so let’s talk business. Tell us about Great Outdoor Subs – what should we know?
We have a passion for selling the very freshest, highest quality submarine sandwiches available. Our Turkey Breast is skinless, fat free & tastes like Roasted Thanksgiving Turkey mom always made (only once a year!) Our Roast Beef is cooked to a 135-degree center (med rare pink) and I guarantee, you’ll love the flavor.
Our breads are proofed and baked on site along with our Giant Cookies & All Butter Croissants.
Our atmosphere uniquely makes you feel like your entering the Great Outdoors, not a sterile indoor space.
Our employees are passionate, friendly and helpful.
We are known for our Healthy Selections & great consistent quality. We’ve been doing the same thing for 44 years and hope to get it down some day….ha ha!
Our OUTDOORSMAN has half a pound of Provolone, Hard Salami, Ham, Turkey Pastrami, Capicola & Pepperoni.
Other top sellers are the #8 Turkey & Cheese, #5 Roast Beef & Cheese, #19 Summer Sub with Cream Cheese, Mushroom, Muenster Cheese and of course, all these subs are dressed to perfection with a fresh Italian Salad (Oil & Wine Vinegar & spice Dressing) we call the “WORKS”.
I’m most proud of our many loyal customers, employees, and associates that make it all possible.
These days, the average hourly employee stays on a job for a year. Our staffs average 7-8 years!
Is there a characteristic or quality that you feel is essential to success?
Dedication to maintaining quality & excellence in all we do.
Pricing:
- Reasonably priced. A Great Sub, Potato Salad & Fresh Squeezed Lemonade will set you back $9.85
Contact Info:
- Email: Jerry@GreatOutdoorSubs.com
Gail@GreatOutdoorSubs.com - Phone: 972-698-7505
- Website: www.GreatOutdoorSubs.com
Getting in touch: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
