Business Comings & Goings: Peppo’s Dili-Deli Coming to Tinley

By Janice Neumann Special to the Tribune
Aug. 9, 2011 at 3:09 p.m.

Beloved sub shop still thriving despite economy

Even in the midst of a bad economy, Peppo’s sub shop just keeps thriving, recently expanding its location twofold.

The long-time Palos Hills eatery recently opened its expanded, roomy space in what was formerly a florist shop next door to the sub shop. The new venue offers booths, tables and a couch where students can kick back and work on their laptops using the restaurant’s free wi-fi.

The eatery is a favorite for locals as well as cops, attorneys and judges from the nearby Bridgeview Courthouse. Students and staff from Moraine Valley Community College and Stagg High School also stop by for a bite.

Father and son owners Jim and Robert Peplowski, recently held a 35th anniversary celebration at the shop. The celebration included a DJ playing 1976 songs, body glitter stencils and balloons for kids, all-day dollar dogs, an eating contest and raffles.Robert Peplowski, who designed the addition, attributed the eatery’s success to quality food and service as well as first-rate employees with little turnover. Dan Johnston did the carpentry though the Peppo’s owners and other workers pitched in.
 
“I refuse to be part of the recession,” said Robert Peplowski. “We’ve got to make sure the economy doesn’t hurt us, keeping core products and making sure customers are happy.” The business has actually increased its sales, according to the owners, now churning out thousands of subs daily. Jim Peplowski started his business with former partner, Pete Host, 35 years ago at 10626 Roberts Road in a 500 square-foot space. The duo chose Palos Hills because there were few eateries there at the time but a growing customer base in the middle-class community. They moved to the current space at 10303 Roberts Road four years later.
 
Jim Peplowski said that although he tends to get stuck in his ways, his son pushed him to move to the new space and then expand it. “If it wasn’t for him, I’d be at the old shop,” said Jim Peplowski. “He’s the next generation.”
 
 

Chopping guts is his business and business is good!
by Bob Jaderberg

Jim Peplowski knows it takes guts to be a success in business. His guts are a big part of his business, and some people visit his deli in Palos Hills for that reason. Peplowski’s guts come in four flavor varieties — original, jalapeno, garlic and cilantro-lime. He and his son, Robert, spread the aromatic, saladesque topping of chopped onion, tomato, pickle and other ingredients liberally on nearly every Peppo’s Dili-Deli submarine sandwich that leaves their shop.

“200 Years of America, and the first year of Peppos–that’s how I remember when we opened!”

Peppo’s has been a popular sandwich destination since it opened in 1976 just a few blocks from its current location at 10303 Roberts Road. Peplowski opened the original Peppo’s with his friend, Pete Host, and moved Peppo’s to its current strip mall location in 2007.

“Two-hundred years of America and the first year of Peppo’s — that’s how I remember [when we opened],” Peplowski said.

The affable sandwich shop owner, into his fifth decade as the face of the business, is quick to say ‘hello,’ strike up a conversation and make small talk with each hungry customer. The personal touch is a hallmark of his busy restaurant, and he considers it one of the keys to his success. He encourages his employees to chat with and be on a first-name basis with customers.

Consistency is another key to success, he said. Through the years, he has taught countless employees his methodology for creating a world-class sub.

“We make the same sandwich we made 35 years ago,” he said. “The same sandwich with the condiments and same ingredients from the same distributor.” The downfall of many restaurants is inconsistency, he said. “You go in there one time and it’s good, and you go to another location and it’s not quite the same.”

Robert — who like his parents Brenda and Jim, goes by the nickname “Peppo” — bristles when his dad refers to the subs as your “basic” sandwich.

“We’re the world’s best sandwich makers, period,” Robert said. Guts — which are mixed with vinegar, oil and seasonings — are made once to twice daily in 24-quart batches. The popular mixture tops subs made from beef roasted onsite, Krakus hams and Scott Peterson deli meats and cheeses, Peplowski said. Based upon the number of loaves of fresh Gonnella bread the deli goes through daily, Peppo’s sells the equivalent of nearly 3,000 medium-sized sub-sandwiches every week. Menu item No. 4 — the roast beef, turkey and Monterey Jack cheese — is the favorite, Peplowski said.

“Ninety-nine percent of our business is sandwiches, although the Peppo Dogs are coming on,” Peplowski said.

The Peppo Dog is a Vienna beef hot dog or polish topped with guts, he added. Peppo’s also offers tamales, soups, chili and hot Italian beef and sausage sandwiches, as well as sub-sandwiches.

The Peplowskis are considering opening a second location he promised would be every bit as good as the original. Peppo’s is open from 10 a.m. to 8 p.m. Monday through Saturday and 11 a.m. to 4 p.m. on Sunday.

This is part of the March 10, 2011 online edition of The Reporter.