Jersey Mike's Menu with Prices — PDF Download

Two pages, US Letter, designed to stay legible printed in black and white. Every item appears with its price on the right and its calorie count beside it, so you are not cross-referencing two documents.

Items are grouped by the official categories rather than alphabetically — American Classics, Italian Favorites, Club Subs, Meatless, Cheese Steaks, Chicken Cheese Steaks, then sides and kids meals. That matches how the board is laid out in shop, which makes it faster to use standing in a queue.

Restaurant chains publish their own menu PDFs, and plenty of sites simply rehost those files. We do not, for two reasons.

The first is that those documents belong to the chain — their layout, their photography, their written descriptions. Rehosting someone else's file is not something an independent guide should be doing, regardless of how common it is.

The second is practical. An official PDF carries no prices in most cases, because prices vary by franchise. Ours carries the price estimates that are the entire point of this site, alongside calories, in one document. It is more useful for the thing you actually want it for.

They are typical U.S. estimates gathered from published sources and reviewed monthly. They are not a quote for your specific restaurant, and they will not match it to the cent.

Every location sets its own prices. Shops in major metros commonly run 10 to 20% above a standard suburban location, and airport, stadium, campus and highway rest-stop sites sit at the top of that range or beyond because concession rents are substantially higher.

Delivery apps add a further layer — menu prices inside third-party apps typically run 15 to 25% above in-shop before delivery fees, service fees and tip are applied. If a figure in the PDF looks wrong against what you paid, that is usually the explanation rather than an error.

Prices vary by franchise; recipes do not. The calorie figures come from the official takeout menu and hold nationally, which makes them the more dependable half of the document.

They are given for a standard build at regular size on white bread. Three modifiers change them predictably, and all three are printed on the PDF rather than buried.

This is where a printed list beats a website. Pass it round, let people mark what they want, and you have an order without fourteen separate messages.

For groups above about five people, catering boxes priced per head generally undercut the same number of individual subs and arrive with sides bundled rather than charged separately. Below five, individual subs cost roughly the same and everyone gets exactly what they asked for.

One practical note for any group order: reduce variety rather than increase it. Three well-chosen subs in quantity are far easier for a shop to produce accurately than fifteen bespoke ones, and accuracy matters more than choice when the food arrives at a desk rather than a counter.