Chris Procell and
his father, Melvin Procell, are spearheading the growth of Lenny’s Sub Shop
throughout Louisiana, with the brand’s first location in the state opening in
Shreveport in June of 2011. The father/son team is planning an aggressive
growth strategy of multiple locations expanding across north Louisiana over the
next decade. A recent law school graduate, Chris Procell chose to go into the
restaurant industry, where he will be working alongside his employees making
sandwiches for his customers, because he wants to bring Lenny’s great sub options
to Louisiana.
Before Franchising, what were
you involved with?
I graduated from the Mississippi College School of Law in 2010 and just
recently passed the Louisiana Bar Exam. I sparked interest in the franchise
business while in school and thought that north Louisiana needed a Lenny’s.
How did you learn about the
brand?
When I was in law school I was introduced to the brand at the location
in Jackson, Miss. I loved their food and I always felt like it was a great,
young, family brand. When I moved back to Louisiana I wished there was a Lenny’s
around for me to enjoy.
Why is this brand and a
franchise system the right fit for you?
We are looking forward to the opportunity to bring a new brand to the
area. We slice our meats and cheeses fresh to order and pile them high on
fresh baked bread. With about a half pound of meat and cheese on the regular
size sub, and about a full pound on the large size sub, Lenny's provides an
unmatched value for our guests' hard earned dollars. Our Philly Cheesesteak is
cooked fresh to order and is served hot off the grill.
What are your future goals?
Development plans?
My father and I have the goal to open ten stores over the next 10
years. We’re going to start with our first store in Shreveport, which is on the
west end of our territory, and then will work our way east. Our second store
will most likely be in Bossier. We want to open other locations in
Natchitoches, Minden, Ruston, Monroe and West Monroe throughout the next
decade.
