Named in honour of Blais' father, Gerry’s will serve hot submarine sandwiches targeting ‘the more discerning fast-food enthusiasts’ using high-quality ingredients.
Menu items are set to include philly cheese steak; house smoked pastrami; herr reuben pastrami; philly von queso; Texas BBQ brisket; and the fish-a-dub - cod fish goujons in panko and parmesan crumbs topped with tartare coleslaw.
It will also serve a range of poutines from Blais’ native province of Québec including meatball; chicken, eggplant; and loaded alongside the sub dog – a quarter pound beef hotdog with a choice of white or granary bun.
Blais is looking to raise nearly £280,000 on funding suite Seedrs to open the first Gerry’s venue. It follows a successful six-month trial of the concept at Battersea’s Foodstar ghost kitchen, where it sold approximately seven thousand hot subs alongside items including salads, oak wood smoked wings, and breakfast burritos as well as sides such as fries, pulled pork, Cajun spiced halloumi sticks, grilled chicken tenders; and onion rings.
The business has currently raised almost £190,000 towards its goal.
Investment will help Blais scale the model and open a bricks and mortar site in a high-footfall location with the business expected to benefit from early morning breakfast to late night trading.
There are also plans to open multiple sites in the coming years.