While Round Rock's increasing population has transformed the town over the past three decades, one local sandwich shop has stayed exactly the same.

For 35 years, Hoody's Subs has remained a local staple, selling its signature East Coast-style subs to a base of loyal customers.

The gist

Almost every inch of Hoody's Subs' bright blue walls are covered with pictures of former patrons and local sports teams the restaurant has sponsored over the years. Even the wooden tables are carved with names dating back to 1989, when the shop first opened.

"The sandwich you get today is the same ingredients and same quality as what you'd get years ago. That's what people love, and it's what people expect," said owner Richard “Hoody” Hood.

The menu

Hood said he continues to use the New York-based Boar’s Head brand of meats and cheeses on his sandwiches, as well as peppers, meatballs and sausage from the East Coast.

One of the most popular subs is the Philly cheesesteak, which is served hot with grilled ribeye meat, mushrooms, cheese, onions and peppers.

"I've tried just about everything on the menu and I've never had a sandwich that's not good," said Shelly Bounds, who has been a loyal customer of Hoody's for over 25 years.

The background

A Delaware-native, Hood opened the restaurant after operating a sub shop in South Austin called Delaware Subs in the 1980s.

During his first decade in business, Hood opened two more locations of Hoody's, which he closed in subsequent years, choosing to focus on perfecting the Round Rock location.

Hood said he still has customers recognize him everywhere he goes, from the Grand Canyon to Dublin, Ireland.

The impact

Most of the staff at Hoody's has been on the team for over a decade, with some who began working while they attended the nearby Round Rock High School.

"Everybody that walks in here recognizes somebody in here. It's like a little family. ... That's hard to find nowadays," Hood said.

The future

Hood said he plans to retire within the next five years, at which point he hopes to pass on the business to one of his long-time employees.