Tammy Reed grew up in Farmington Hills, but felt much more at home when she and her family moved to Lansing in 1985.
“I like the people here better,” she said. “They’re calmer, happier and laid back. It’s an easy-going town.”
Having enjoyed working in food service most of her life, Reed found it quite natural when she, her husband Bill and her father Randy decided to open up the first Submarina in Michigan, a restaurant franchise based in southern California. However, Reed knew that when she had her own store, she’d do things differently.
“[With all my food service] experience I thought it was time to open my own store and do it the way I wanted to,” said Reed. “I’ve tried to be more patient with my staff and I’m really a clean freak. I make sure that everything is very clean. I would invite anyone to [take a look at] the back of the restaurant, it’s spotless.”
Her meticulous way of running her store has garnered the successful sub shop many regular customers who come there for the fresh food and friendly smiles.
“We have a lot of regulars, which I feel is the highest form of a compliment,” said Reed.
When she’s not serving up subs, Reed enjoys cooking, entertaining, attending MSU basketball and football games, and spending time with her family.
“My family loves being a part of this, and we try to do a lot of stuff with my kids’ schools and they are pretty proud,” said Reed. “I don’t get a lot of time with them because I work long hours. When I get time I try to make the most of it.” Reed even includes them in her exercise routine.
“I’m really into fitness,” she said. “I love to go to the [YMCA]. My whole family has a membership, so we all like to work out together and stay healthy.”
Being health conscious has also impacted the way she runs Submarina.
“I serve a very fresh product. All the meats and cheeses are top quality and the produce is as fresh as possible, I’m really particular about that,” said Reed. “I think people are leaning toward healthy lifestyles now.”
Reed is in charge of most of what goes on in her store, as she only has two employees on staff. This includes everything from food prep, and store beautification, to ordering, inventory, accounting, marketing and lots of paperwork.
“There are a lot of behind-the-scenes things that people don’t think about,” said Reed. “It was a lot harder than I thought it would be.”
But the hard work and long hours have not deterred her from moving her business forward and planning for the future.
“We’re already expanding and have a concessions contract with Michigan State University, a stand at the Breslin Center and at the stadium,” said Reed, “But I would love to see the business grow and expand even further at some point. I’m happy this happened, I believe in my product, I care about my staff and I’m hopeful for the future.”