The #7 with Extra Sauce, Add Jalapeño

The #7 with Extra Sauce, Add Jalapeño

By Tim Acosta, Advertising & Marketing Director

We moved Rouses headquarters to Schriever, Louisiana, in September 2021. We were supposed to move in October, but Hurricane Ida had other plans. The corporate cafeteria hadn’t even been built yet, but with three weeks of power outages, and the teams all dealing with the damage to our stores — as well as their own homes — the cafeteria would have to wait.

There aren’t many restaurants on Highway 311, so the Subway at the Rebecca Truck Plaza and Casino sort of became our employee cafeteria. Our Creative Director, Marcy — from New Orleans — nicknamed it “Galatoire’s” after the famous French Quarter restaurant because there was always a line to get in. With so few choices, you’d run into coworkers at Subway no matter what time you went. And after eight months of eating pretty much the same sandwiches three lunches a week, I cannot tell you how excited we were when Subway rolled out new menu items last summer.

There is a gas station at Rebecca’s. And there’s a story in this issue about gas station po-boys that includes a few that have been labeled “best of.” I would add the Shriever Subway’s MexiCali on wheat with extra jalapeños to that “Best of” gas station list — if it were a po-boy, which it is not. A po-boy is on New Orleansstyle French bread or French roll, which is crusty; a submarine or sub comes on a soft roll. Even if you have the same meat, cheese and toppings — say, roast beef, ham and Swiss — it’s not the same sandwich. The bread makes it a po-boy.