Multi-Unit Franchisee Magazine Issue II, 2016 | Page 60

MULTI

BRAND

“I still love making pizza.
A few of my store managers have been with me
for almost 20 years, so it’s fun to get in the stores
and work a busy Friday night with them.”
a much better location,” says Heath, who
made the move and opened the new store
in January 2014.
A renewing franchise agreement also
called for remodeling one of his locations,
while another was “just looking old and
tired,” he says. “It was an old pizzeria when
I took it over, so the layout wasn’t ideal.
The store shut down for a week and we
did a complete remodel along with some
layout changes.”
On the Jimmy John’s side of his business,
he’s added half a dozen additional locations
since 2010 and is set to open in two more by
mid-year. All are located in suburbs around
Grand Rapids. His involvement with the
brand began in 2011 when he purchased
an existing Jimmy John’s store. Following
that, he bought an existing location that
had been shuttered, remodeled it, and
opened back up for business in 2012. As he

continued to add stores, he also added real
estate to his portfolio. “I purchased land
and built brand-new freestanding drivethru buildings in Wyoming and Walker.
These are my first locations where I am
my own landlord.”
NAME: Jerry Heath
TITLE: President
COMPANY: J & J Foods
NO. OF UNITS: 9 Hungry Howie’s,
12 Jimmy John’s Sandwiches (plus
2 in construction)
AGE: 45
FAMILY: Wife and 2 daughters
YEARS IN FRANCHISING: 21
YEARS IN CURRENT POSITION: 21

When it comes to Heath’s business moves,
the numbers tell it all. “My Hungry Howie’s
average unit volume has increased by double
digits each of the last 4 years,” he says—and
attributes that to an improved economy in
Grand Rapids and a great team of area and
store managers. “On the Jimmy John’s side,
I’ve doubled the number of stores and sales
have been increasing every year between
5 and 10 percent,” he says—and credits a
great operating partner and talented GMs
for those results.
Adding stores and employees and boosting the bottom line has kept Heath busy,
and it’s not going to stop anytime soon,
he says. Following his new store openings,
this summer he’s due to refresh his first
Jimmy John’s location. “I am always looking to expand, so hopefully I will locate a
few more great sites to build some new
stores,” he says.

PERSONAL
First job: I delivered The Detroit News when I was 11 years old.
Formative influences/events: My dad refinanced his house to get the
money to open our first Hungry Howie’s. I would not be where I am today without
his help.
Key accomplishments: Hungry Howie’s 2003 Franchisee of the Year, and
Jimmy John’s Top Comping Operator with 6 or more stores in 2015.
Biggest current challenge: The unemployment rate in West Michigan is very
low, so it’s been a challenge finding enough quality part-time employees.
Next big goal: To open more stores—30 restaurants is the goal.
First turning point in your career: Growth and expansion of my business:
adding to my first store and moving into a multi-unit phase, and scaling the systems and management structure for greater growth.
Best business decision: To get involved with two of the best franchise systems.
Hardest lesson learned: I settled for a less-than-ideal location for one of my
first stores just to get it open. The sales were not there no matter what we tried,
and I eventually had to shut the location down.

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his wife Sarah about doing so. They wanted me to get my college degree before
they would allow me to franchise.
What’s your passion in business? I still love making pizza. A few of my
store managers have been with me for almost 20 years, so it’s fun to get in the
stores and work a busy Friday night with them.
How do you balance life and work? I do work a lot, but having a flexible
schedule is great. I have plenty of time to spend with my family.
Guilty pleasure: In-N-Out Burger.
Favorite book: I don’t have a favorite book, but my favorite author is John
Grisham.
Favorite movie: “Ocean’s Eleven”
What do most people not know about you? I’ve been a private pilot
for 13 years.
Pet peeve: The winter weather in Michigan.

Work week: I commute to Grand Rapids from the east side of the state two to
three times a week and work out of my home office the remainder of the week.

What did you want to be when you grew up? When I was 12 years
old I went to work for a day with Steve Jackson at one of his Hungry Howie’s and
had the time of my life. From that day forward I wanted to own my own Hungry
Howie’s.

Exercise/workout: I run five to six times per week, play softball, and golf.

Last vacation: A relaxing trip to Florida with my family.

Best advice you ever got: When I first decided I wanted to open a Hungry
Howie’s, I was speaking with Steve Jackson (president of Hungry Howie’s) and

Person I’d most like to have lunch with: Lynsi Snyder, owner of In-N-Out
Burger. I would try to talk her into making me the first franchisee.

MULTI-UNIT FRANCHISEE IS S UE II, 2016

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