More than 45 years ago, Cousins Subs President and CEO Bill Specht, a lithographer by trade, decided to bring East Coast-tyle submarine sandwiches to Milwaukee. Together, he and his cousin Jim Sheppard opened the first Cousins Subs at the corner of 60th Street and Silver Spring Drive. A second location followed on Farwell Avenue and Brady Street.
Despite bold expansion plans – with over 110 stores statewide in Wisconsin and in Minnesota and Arizona – the company has always been loyal to its roots. From participating as a Summerfest vendor to providing grants, donations and scholarships through the company’s Make It Better Foundation, Cousin’s has always seen community as an important aspect of its business, keeping itself rooted as a Wisconsin-based company.
"I’ve always felt that giving back is the right thing to do," said Specht. "We need to support the communities we call home. Many people support us by purchasing our subs, and it’s important to use our success to give back to local organizations."
And now, after 43 years in the sandwich-making business, Specht has decided it’s time to retire.
His daughter, Christine Specht-Palmert – a longtime member of the Cousin’s team who has worked her way up from human resources manager to president and chief operating officer – will assume Specht’s responsibilities as president and CEO.
"Christine is undoubtedly going to achieve success in her role as CEO," said Specht of his daughter. "Her thoughts in treating people well are parallel to mine, and when you’re in the people business like we are, that’s paramount. She also believes in the quality of our product as much as I do. It’s rewarding to see the next generation taking over Cousins Subs."
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
