Walk into most sandwich chains and the meat is already sliced.
It came in a bag. Somebody portioned it into a plastic bin that morning. When you order, it gets pulled out and laid on bread.
That is fast. That is consistent. That is how you build a chain with tens of thousands of locations.
Now here is a company in Reno, Nevada that looked at that system and decided to do the opposite.
They slice the meat when you order it. On a slicer. In front of you. While you stand there.
It takes longer. It costs more in labor. It requires equipment every single store has to buy and clean.
And they have built a business on it for over fifty years across the western states.
This is a story about deliberately choosing the slower option, and why that is sometimes the smartest thing a smaller company can do.