DiNic’s Is Staying Put in Philly

Tommy DiNic’s roast pork may have been named the best sandwich in America by Travel Channel host Adam Richman, but don’t expect to see DiNic’s franchises popping up alongside the country’s highways. Owner Tommy Nicolosi says he’s content to keep selling sammies from his longtime location in the Reading Terminal Market. “For me to take on the stress of another store, I’d be afraid that one good store would equal two bad ones, and ‘bad’ or ‘mediocre’ I’m not satisfied with,” he says. “The only thing I’ve ever cared about is product quality—I’m always trying to improve the product, not expand our footprint.” And his secret to quality? Long hours. “Even though you could classify us as ‘fast food,’ we’re in at four in the morning cooking the roast and pulled pork for five to seven hours,” he says. “The brisket is in for seven hours. So as you can see, there’s nothing fast about that, except the service.” [Entrepreneur.com]