In 2005, we became the first national chain restaurant to remove partially hydrogenated oil – a source of artificial trans fat. Since then, we’ve taken nutrition even further:
2008 – Removed artificial MSG and — except for a few fountain drinks — all high-fructose corn syrup from our food.
2010 – Banned dyes and artificial colors*, starting with our Kid’s Menu.
2015 – Removed artificial flavors.
We see our guests and employees as extensions of our family and strive to provide the same quality meals in our delis as we do in our homes – with ingredients you can pronounce and trust.
We work hard to make sure the same California Club that’s so popular in Baltimore can be enjoyed everywhere, from Chicago to Houston to Las Vegas and your nearby Jason’s Deli.
Inside every Jason’s Deli:
Premium meats and real cheeses are sliced fresh daily.
Fresh produce is delivered six days a week.
20+ original and time-honored recipes are made.
Potatoes, gingerbread mini muffins, garlic toast and cookies are baked.
Select coffees and tea from Africa to the Americas are brewed throughout the day.
More than a dozen USDA-certified organic ingredients and products are served (grown without synthetic pesticides or herbicides, no preservatives or additives, and no GMOs or irradiation).
Our fruit stems from a family story.
Our founder, Joe Tortorice Jr., grew up in his father’s Fruitland grocery store.
In 1976, Joe brought everything he learned from his dad to his first Jason’s Deli. How to serve others, to be grateful and to strive for excellence, which includes picking and serving luscious fruit.
Every day in every deli, whole pineapples are hand-sliced and cut, grapes are picked, strawberries selected. That’s what it takes to serve you ripe, fresh fruit in all its glory. We’re picky about that. Jason’s Deli is known for it and always will be. It’s a family thing.