Business Innovation and Culinary Creativity Drive Yorkie’s Modern Deli Success

Article By Chance Wilson What’s for breakfast? What’s for lunch? And the almighty question, what’s for dinner? These three questions are probably the most asked on a daily basis by people all over the world. But here in America, it's almost an unwritten law that you must have an answer. Following this law means you’ve got to come up with some creative ideas about where to eat and do it fast. Plus, the food better be good. So, what’s one of the most popular choices? The answer is... Sandwiches

Try these numbers on for size. According to the South Florida Reporter, Americans consume approximately 300 million sandwiches every day, totaling around 109.5 billion sandwiches annually. Now that is some serious handheld joy.

With sandwiches being this popular, you’d think finding a good sandwich shop would be easy, but it’s not. We can all relate to those disappointing spots that slap some random cold cuts or a bland fried chicken cutlet between supermarket buns and call it a premium sandwich. And of course, there’s always a premium price tag to go with it.

That’s why I was so pleased when I came across a new gem, Yorkie’s Modern Deli. This place screams the American dream, and here’s why.

Yorkie’s has been open for only ten months and already has a loyal following. On my first visit, the owner himself opened the door for me with an amazing energy. That alone set the tone. Then I walked in and was immediately struck by the restaurant’s creative vibe. I think it might have been a converted garage, but the space was designed with intention and style.

Intentional creativity and attention to detail go beyond the building. This mindset carries over to their well-crafted menu. You can feel the care and passion behind each offering, which speaks volumes about the vision. It all clicked when I learned that owner Kip Poole has worked nearly every job in fine dining from dishwasher to executive chef.

With that kind of background, it’s no surprise that Kip has created a concept focused on delivering a full food experience, not just a sandwich. When I asked him about his inspiration, he credited his father, who taught him about hospitality during business travels. That influence is clear, even in the name "Yorkie’s," which was his father’s nickname. How cool is that?

Kip also shared his goal of connecting with the community through innovative ideas. One of those ideas is The Crop Foundation, an initiative he and his partners launched to support young students studying culinary arts, food policy, agriculture, and other related fields. Their mission is to build a sustainable community of lifelong learners who are passionate about the art of food.

And if that wasn’t enough, let’s talk about their customer loyalty program. It goes far beyond the usual “buy one, get one free” deals. Instead, they offer perks like cooking classes and exclusive dining experiences. Honestly, I thought these kinds of benefits only came with an American Express card or a celebrity invite. But nope, this is just how Yorkie’s treats its customers. That’s what thinking outside the box looks like.

When I asked Kip about their most popular menu items, he mentioned:

• The Cheesesteak with Cooper American on a sesame roll

• The Yorkie with ham, salami, capicola, mortadella, provolone, lettuce, tomato, onion, and pickled pepper vinaigrette on a sesame roll

• The Utah with turkey, provolone, roasted peppers, greens, and special sauce on homemade focaccia
  

Of course, I had to try the Cheesesteak. That’s my go-to test at any sandwich shop. If you get that right, I’ll be back. And let me tell you, it was packed with juicy, seasoned steak, melted Cooper cheese, and nestled in that soft sesame roll. I added sautéed onions, and it was a wrap.

I’ll definitely be having another one-on-one meeting with that sandwich soon.

I look forward to trying more of their creative options on my next visit, and I suggest you pay Yorkie’s a few visits yourself.

To Kip, his partners, and the Yorkie’s team, well done.