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Family owned and community focused, Jason’s Deli serves guests at 275 delis in 28 states. Around here, a lot of thought goes into what we put in our food, and what we take out of it. Get to know our wholesome ingredients and the trusted partners we get them from.

Wholesome ingredients Trusted partners

More natural in more ways

We were one of the first restaurant groups to remove artificial trans fats from our food. Since then, we have eliminated:

  • Processed MSG
  • High-fructose corn syrup
  • Dyes
  • Artificial colors*
  • Artificial flavors

If we wouldn’t serve it to our families, we’re not going to serve it to yours.

 

*Artificial colors refer to those chemically synthesized in labs. We only allow natural colors in our food products. Natural colors are pigments obtained from plants, minerals or other naturally occurring materials. Examples of natural colors include beet juice and caramel.

Celebrating 40 'deli'cious years

  • 1976

    Founder Joe Tortorice Jr. opens the first Jason’s Deli in Beaumont, Texas.

  • 1978

    Signature sandwich, New Orleans Muffaletta, makes its debut.

  • 1980

    Famous Salad Bar is created.

  • 1980

    Partnership with Heart Institute of St. Elizabeth Hospital to develop heart-healthy menu items.

  • 1982

    First expansion deli opens in Tyler, Texas.

  • 1999

    Online ordering is launched.

  • 2005

    Vegetarian items highlighted on menus for the first time.

  • 2005

    All partially hydrogenated oils — source of artificial trans fats — are eliminated

  • 2006

    First menus to indicate all USDA-Certified Organic ingredients.

  • 2006

    Jason’s Deli Leadership Institute conducts first classes.

  • 2007

    First neighborhood Jason’s Deli opens in Flower Mound, Texas.

  • 2008

    Artificial MSG and all high-fructose corn syrup are eliminated from all food items on the menu.

  • 2008

    First pickup window opens at Beaumont-Dowlen Road deli.

  • 2010

    Banned artificial colors and dyes, starting with Kid’s Menu.

  • 2010

    Introduced gluten-sensitive and vegan menus.

  • 2013

    Meatless Eats section added to menus.

  • 2014

    First menu item developed with MD Anderson Cancer Center nutritionists.

  • 2015

    Jason’s Express, primarily a drive-thru concept, introduces a better way to eat on the go.

 
 

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