Suzanne, a longtime member of the brand, first started by making Subway sandwiches as a teenager and has been part of a team that constantly strives to bring new flavors to the menu that appeal to a variety of different palates.

 

Throughout her many years with Subway restaurants, Suzanne has played an integral part in developing new products and helped establish the brand’s reputation as a healthier alternative to traditionally fatty and greasy fast food. Under Suzanne's leadership, the research and development team has led the industry in providing great tasting, better-for-you menu items, appealing to both dieters and indulgent palates alike. The team has brought toasted sandwiches and the breakfast menu to fruition, offering customers a variety of egg or egg white sandwiches to help start their day.

 

In her new role, Suzanne will continue to work on product development and will also oversee the operations of the over 39,000 locations in 101 countries around the world. Outstanding operations are stressed and enforced in each franchisee-owned location, allowing customers to quickly order their sandwich, made exactly to their specifications, in a clean and comfortable atmosphere.

 

“I am excited and proud to focus my efforts on both product development and operational excellence in order to best serve Subway fans around the world,” says Suzanne, who favors the six-inch oven roasted chicken with spinach, lettuce, tomatoes, and olives topped with Chipotle sauce on nine grain bread. 

 

At Subway World Headquarters, many of the leaders of groundbreaking initiatives that have changed the face of the fast food industry are women, including the brand’s two executive vice presidents, dietician, and directors of corporate social responsibility, marketing, new business development, communications, and more.

 

A California native, Wendy joins a global team of food scientists and product quality specialists to continue the Subway chain’s commitment to food safety and product quality. As Director of Global Product Safety Wendy will oversee all food safety and product quality for the brand.

 

Wendy brings a large portfolio of experience to the Subway chain, having most recently worked as the principal microbiologist for innovation, engineering, packaging, and supply chain at ConAgra Foods. Well-versed in the science of food safety, Wendy earned her Ph.D. in food science from the University of California at Davis, her masters in microbiology from Clemson University, and bachelors in human nutrition and foods from Virginia Tech. She has also received Better Processing Control School Certification and HACCP Certification, both from the Food Processors Institute, is an active member of societies such as the International Association for Food Protection, and has been an invited speaker at various universities and food industry round tables.

 

“I am honored to join the largest restaurant chain in the world to ensure the safety and quality of the products we offer at every Subway restaurant around the world,” says Wendy. “I am proud to be part of a team that holds food safety and product quality in the highest importance.”