Millers Roast Beef Thanksgiving Sandwich Coupons

E PROVIDENCE — Everyone loves a proficient story. They also love a good roast beef sandwich.

Miller'south has both.

This East Providence sandwich shop is well-known, and love, among those who alive and work in the city.

Later l years, the third generation is now running Miller's. They desire to aggrandize their brand'south popularity and grow Miller'south Famous Sandwiches. They fifty-fifty made the delicate move a year and a half agone to change the name from what had been Miller's Roast Beef.

Whatsoever 24-hour interval of the week, y'all'll see a steady stream of customers in and out of the shop, which is on a busy corner of Warren Avenue. People run in to pick up the sandwiches they ordered online. Others meet up with a friend, order at the counter, and eat at a berth or the community tabular array with one-time-fashioned stools.

"It's a subconscious gem," said Gwen Graham, company president, who runs the business with husband Roger. His family founded Miller'due south.

"It'southward not your grandmother's roast beef," she said.

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Not only is it cooked medium rare each day — tender, moist and lean — information technology's less than 350 calories for a quarter pound of meat. Every sandwich is sliced to order.

Miller's makes more than merely roast beef and French dip sandwiches. There's a pop Thanksgiving sandwich that has a quarter pound of roasted turkey, plus stuffing, cranberry and mayonnaise, and a side of gravy for dipping. There are also sandwiches with lean pastrami, corned beef, pulled pork, fried craven, grilled cheese and ham sandwiches. Onetime-fashioned crinkle fries are a must-have.

The groundwork and the Miller family unit tradition

Miller'due south was founded in 1972 past Henry and Carmine Miller, parents of five children.

"Henry had a adept chore, a corporate job, working for Electric Boat," said Graham. "He took a risk and walked away from the job."

He opened the sandwich shop in an old diner at 628 Warren Ave. He and his wife both worked at that place. She ran the deep fryer and made eggplant for sandwiches.

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They were not chefs, but had a passion for entrepreneurship. They imagined there was more for them than working for someone else.

"They believed that sandwiches were something everyone could relate to," Graham said. "Information technology'southward a food everyone likes."

The Millers, who nevertheless live virtually the East Providence restaurant, retired in 1986. They sold the business to one of their daughters, Ruth, and her husband, Roger Graham.

In 2006, their son Roger and wife Gwen got involved in the business organization. He was in Information technology while she was an auditor, in information systems, with a master's caste in teaching. At present they run the business as their full-fourth dimension jobs.

In 2010, the pair opened a second Miller's in Attleboro at 734 Newport Ave..

The sandwiches: It's all about the beef

Miller'southward is a warm sandwich concept. There's not a cold sandwich on the card.

All are warmed on bread that has been hand-buttered and grilled. They use bread from Homestead Baking in Rumford, makers of Mrs. Kavanuagh'due south English muffins, including rolls, rye and ciabatta. Martin'south Murphy Rolls are for large sandwiches.

It's all near the beef. Certified Angus beef is slow-roasted overnight, every night, to a perfect medium rare. Graham explained they use a "cook and hold technology" with the roast beef held in a warmer.

"It breaks downwards the meat then it becomes quite tender," she said. "Nothing is washed in a fast-food mentality."

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At that place is a iii- to three½-infinitesimal turnaround time after a client chooses their sandwich, toppings, cheese and any special sauce. They bottle their BBQ sauce for auction. They also make horseradish every bit their classic sauce and townie sauce, a newish chipotle aioli.

Miller's uses a number system to make it easy to identify each sandwich in your to-go bag. Numbers on the receipt represent to meals in the purse.

Miller's Famous Sandwiches past the numbers

Miller's cooks 12,000 pounds of roast beef each month. They sell more than 8,000 sandwiches e week.

The Beast roast beef sandwich is half a pound of meat ($12.59) while the regular size has iv ounces ($half-dozen.59). The medium is 6 ounces ($8.59).

French dip ($11.29) is served on ciabatta. Pastrami tin can be had on rye ($6.79). Grilled cheese ($2.99) tin be ordered with choice of cheese.

"If we have to increase prices, nosotros practice," Graham said. "We won't make a smaller portion."

How the local sandwich shop survived the COVID pandemic

Miller's was already on delivery platforms in March 2020. Customers could practice online ordering.

Yet, Graham sabbatum in her kitchen and said, "What are nosotros going to practice?

"It was scary. Was this going to alter the hereafter for us and our staff?" she asked.

They added handheld technology that allowed Miller's to accept orders in the parking lot and have no ane but staff in the restaurant. Graham said there were no layoffs for the 25 to xxx staff at each of their two restaurants. They never stopped advertising promotions.

They have a arrangement that they are always hiring and so they are not understaffed, even at present.

In fact, information technology's crowded at that place behind the counter and in the kitchen. They over-staff between noon and 3 p.chiliad. for the lunch rush to keep the service consistent at all times of 24-hour interval.

After fifty years, what's in the future?

With the 2 restaurants, the Grahams are thinking about growth. Miller's intends to expand its footprint selling franchises. Gwen Graham hopes to run into five to 7 restaurants open upward over the side by side few years, from the Northeast down to Florida.

"We idea long and hard about it," she said. "Franchising means the new owners will be invested."

To this point, Miller'southward is set up to be run by managers. Graham said they are organisation- driven business and they know how to support what volition be needed by franchisee buyers.

She said at that place's been interest in opening Miller'due south in Fall River and the Dartmouth expanse as well as in markets in New York and Boston. To protect the make, they volition keep carefully, she said.

The initial investment range for a Miller'south restaurant Includes a franchise fee of $40,000 and build-out costs between $396,000 and $818,000, she said. A typical franchise location volition accept one,500 to ii,200 square feet and is located in a strip mall or shopping center. The design will be modeled on the original.

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Graham is not worried about the Jersey Mike's franchises that take been moving into New England.

"There is plenty business organisation to become around for everyone," she said. "Nosotros are merely another choice for dining out."

When Chick-fil-A moved into Attleboro up the road from Miller's, she wondered what would happen. "Our sales accept not declined," she said.

The legacy

For those who grew up on Miller's, it is their first stop when they come habitation to visit, get dorsum from a trip, or are released from a infirmary after an illness, said Graham.

"Nosotros oftentimes have people waiting in our parking lot when we open up at 10:thirty," she said.

Only her favorite example of Miller'south equally a sense of taste of Rhode Island is something she sees.

Customers have routines for how they open their sandwiches in the restaurant and accept their get-go bite, she said.

"I never grow tired of seeing that joy," she said.

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Source: https://www.providencejournal.com/story/entertainment/dining/2022/02/02/millers-famous-roast-beef-sandwiches-east-providence-50-years/6583022001/

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