Subway

Subway Recognizes Suppliers’ Role In Better Bread

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).

Subway Introduces New Grilled Chicken Strips

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.

Prime Rib Melt Makes Debut at Subway's Canada Restaurants

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.

Subway, Diet Coke Partner with Taylor Swift for Promo

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.”

Fresh Bread

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.

Just What the Doctor Ordered

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.

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