The Subway restaurant chain, which started baking bread fresh daily in each restaurant in 1983, recently recognized its three bread suppliers for helping the brand develop its best bread yet.
Lineage Logistics, ARYZTA and Southwest Baking each played a key role in the brand's overall bread improvement efforts as well as helping Subway achieve the specific goal of increasing whole grains to 51 percent in the 9-Grain Wheat bread (which now provides 100 percent of a person's daily Whole Grain requirement per Footlong sandwich).
This week’s introduction of new Grilled Chicken Strips—premium cut, all white meat chicken expertly prepared, lightly seasoned, and grilled with no artificial preservatives, flavors, or colors—is the latest example of the Subway brand’s commitment to always improving its menu for consumers.
Canadians looking for that premium steak house taste need to look no further than Subway Restaurants with the launch of the new Prime Rib Melt. Made with Canadian beef tossed in an au jus glaze, topped with sliced Cheddar cheese, and served on toasted Italian bread, this sandwich is available at participating locations across Canada for a limited time.
With Apple Pay, mobile payment could take a giant leap forward.
Although the concept of consumers using their smartphones to pay for food at limited-service restaurants is nothing new, the mobile payment industry is expected to get a huge boost with last month’s launch of Apple Pay.
Subway and Diet Coke are collaborating to give Taylor Swift fans the once-in-a-lifetime chance to meet the global superstar and seven-time Grammy Award–winning artist, whose new album, 1989, is available for pre-buy online and in stores on October 27.
“Taylor’s new album is highly anticipated. We know many Subway guests and Diet Coke drinkers are passionate Taylor Swift fans too,” says Tony Pace, chief marketing officer for Subway Restaurants. “That’s why we’re glad to collaborate with Diet Coke, to deliver exclusive access and experiences that fans cannot find anywhere else.”
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Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service operators are increasingly discovering.
It might seem like quick-serve concepts and hospitals are headed for an epic breakup, as some brands have come under fire for their presence in places meant to heal. The American Hospital Association labeled unhealthy foods “environmental inconsistencies,” whether they’re served out of vending machines, cafeterias, or franchised units in hospital food courts.
A cruise ship on the Rhine River in Germany.
The FBI headquarters in Washington, D.C.
A Toys“R”Us in Manhattan.
The Camp Pendleton military base near San Diego.
Now for a limited time at participating Subway Restaurants in Canada, customers can enjoy all the meat without the mess and all the flavor without the fuss with the national launch of the Subway Lobster Sandwich.
Keurig Green Mountain and Subway announced a partnership to bring Keurig’s single serve brewers to thousands of the Subway’s North American locations.
Currently, more than half of the Subway restaurants in the United States and Canada have adopted a Keurig system.