Port of Subs sets sail in Castle Rock
Following a stronger-than-expected soft launch at the end of last year, Port of Subs is setting a course for a future made of memorable meals and community impact.
Originally founded in Reno, Nevada, the now Castle Rock-based sandwich chain opened its first Colorado location on December 29, 2024, just northeast of Wilcox Street and Plum Creek Avenue in Castle Rock, and it has already drawn curious longtime residents and loyal transplants alike.
Josh Hathcock, a Castle Rock resident since 2006, said he and his now-wife began eating regularly at a Port of Subs in Las Vegas when they were dating in college about 25 years ago. “With no money, we were broke, so for a year, twice a week, we would go and order a large #5 and get everything you could put on it, and split part of it, and then we ate half of it for lunch the next day,” he said.
Hathcock drove past the new location, instantly recognized the sign, and told his wife about the recent dining arrival the moment he got home. His go-to item is still the #5, a smoked ham, turkey and smoked cheddar sandwich that he insists everyone should try (with everything on it).
Minutes before he recounted this story, a 10-member church leadership group stood in the ordering line deciding which of the cold or hot sandwiches to select from the extensive Port of Subs menu.
Jared Oldenburg, pastor at Eternal Rock Lutheran Church in Castle Rock, said they wanted to check out and support a new local business. “What makes Castle Rock special is the downtown that’s got kind of everything you want, but also has a hometown feel, so we try and lean into that as a church. ‘Love local,’ is how we say it,” Oldenburg said.
The sentiment is reciprocated in the founding doctrine of Port of Subs; it has a unique focus on giving back to community organizations, whether it is a sports team, school or nonprofit. Fundraiser nights that benefit the aforementioned direct 20 percent of gross sales to the partner organization.
So far, the response from the public has been beyond what Port of Subs anticipated. On a chilly Friday in January, just a week and a half after a quiet opening, Port of Subs was bustling during the lunch hour. Because of such rushes, the chain has a goal of prepping each sandwich, salad or wrap in 90 seconds or less, said Lani Dorlack, director of field marketing for the 53-year-old company.
Part of what separates Port of Subs from the competition is a commitment to freshness; each piece of meat or cheese is sliced right in front of customers. Recently, some customers have been opting for pepperoncini pepperjack bread, a tasty novelty indicative of the types of twists that distinguish their 28 different sandwiches from others. And if the service is good, a cowbell sits on the counter at the ready to alert fellow patrons.
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Owners Joseph and Caron Bates
Caron Bates, who owns and operates the Castle Rock franchise with her husband, Joseph, says the support has been overwhelming in the most positive way.
“For a soft opening, what we’ve been bringing in is quite unheard of,” said Caron, who is originally from England. “It’s been an eye-opener for our headquarters because they didn’t expect us to be this busy. We have enjoyed getting to know our customers, and they have been amazing!”
Although the Castle Rock residents come from a culinary background and have managed large staffs, Caron and Joseph never imagined owning and running a sandwich shop.
“I’ve worked with my husband for years and we work well together; this is no exception,” said Caron. “Joseph is great with the customers and gets them smiling and laughing. It has been a lot of fun doing this adventure together!”
Customers who enter the eatery are treated to a friendly atmosphere with an abundance of natural light spilling in. The bright blue and white décor is welcoming, without seeming overdone or ostentatious. A mural on the wall pays homage to the Town’s iconic rock.
“We have enjoyed getting to know our customers, and they have been amazing!”
– Caron Bates, owner
The robust menu offers customers a plethora of options. Sides for the sandwiches, salads and wraps include chips or potato or macaroni salad. For dessert, there are decadent cookies and Ghirardelli brownies that make for a perfect add-on. In addition to the staples, a handful of breakfast subs, a massive catering menu, and deli options round out the menu offerings.
“If you want to come in and buy a pound of pastrami or a baguette, you can,” Caron said. “We already have people coming in regularly to buy loaves of bread.”
By Chris Michlewicz