SUBWAY Sandwich Shop Introduces New Rotisserie-Style Chicken Raised without Antibiotics



SUBWAY Sandwich Shop Introduces New Rotisserie-Style Chicken Raised without Antibiotics

Brand delivers on commitment to transition to proteins raised without antibiotics

SUBWAY Sandwich Shop Introduces New Rotisserie-Style Chicken Raised without AntibioticsMilford, CT  (Restaurant News Release)  Beginning March 1, guests visiting their neighborhood SUBWAY® sandwich shops can enjoy the newest addition to the menu: Rotisserie-Style Chicken that is raised without antibiotics, following the brand’s commitment to transition to only serve proteins raised without antibiotics.  After months of working with supply chain and industry experts to meet the new demand, SUBWAY® is the largest global QSR restaurant chain to serve chicken that is raised without antibiotics at scale. The new Rotisserie-Style Chicken also features no artificial colors, flavors, or preservatives.

“When we developed the new Rotisserie-Style Chicken recipe, we were inspired by its seasoned, slow-cooked flavor profile and a belief in better, quality ingredients,” says Chris Martone, executive chef for the SUBWAY® sandwich shop. “At first, there wasn’t a national supply available to meet our demands of our 27,000-plus U.S. restaurants, but our guests pushed us to continue the journey with our purchasing partners and suppliers and we are proud to deliver on our commitment to serve a premium product raised without antibiotics to them so quickly.”

The new Rotisserie-Style Chicken sandwich is made with tender, all white meat chicken raised without antibiotics, and is hand-pulled in restaurant. A truly wholesome choice, this chicken’s versatile flavor profile allows it to be paired with any of the fresh veggies, delicious cheeses, or sauces found at your local SUBWAY® sandwich shop. This American Heart Association Heart Check certified sub, when made with spinach and other fresh veggies, will be added to the permanent menu at SUBWAY sandwich shops nationwide, marking another addition to the SUBWAY Fresh Fit™ collection. (Suggested retail pricing starts at $4.75 for a 6-inch sub / $7.75 for a Footlong)  Beginning April 1, the all-white meat Chicken Strips available at SUBWAY nationwide will be free of artificial colors, flavors, preservatives and raised without antibiotics.

SUBWAY® Global Dietitian Lanette Kovachi, RDN, added: “SUBWAY was founded 50 years ago with a simple vision: to deliver delicious, fresh and affordable handcrafted sandwiches to our guests. That singular belief in better set the stage for a series of deliberate, important decisions grounded in nutritional transparency, fresh quality ingredients and unmatched customization. Our efforts to serve lean meats raised without antibiotics are a demonstration of that commitment. We will continue to work with our suppliers to increase the number of items on our menu that are raised without antibiotics.”

All of these menu enhancements are the latest steps in SUBWAY’s journey to evolve its menu to better meet the changing preferences and expectations of today’s guests. In addition to the protein sourcing changes, the brand continues to make significant progress on a number of other menu and ingredient improvements announced over the past year, including the decision to remove all artificial colors, flavors and preservatives from North American menu items, and its plan to serve only eggs from cage-free layer hens across its 30,000 North American locations by 2025. The transition on both fronts has already begun in select markets in the U.S. and Canada.  The brand continues to work diligently with suppliers and monitors the latest research to identify future, best-practice menu and ingredient solutions that meet the highest standards of animal welfare.

SUBWAY Sandwich Shop Introduces New Rotisserie-Style Chicken Raised without Antibiotics

About SUBWAY® Restaurants

Customers in 111 countries have easy access to a fresh line-up of vegetables for their made-to-order sandwiches and salads at any of the more than 44,000 franchised locations. The company, founded 50- years-ago by then-17-year-old Fred DeLuca and family-friend Dr. Peter Buck, is still a family-owned business with thousands of dedicated franchisees/entrepreneurs in neighborhoods around the world, providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information. This has been a priority for the SUBWAY® chain for many years. To learn more information about us, visit www.subway.com, like us on Facebook at http://www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Subway IP Inc.

SUBWAY To Serve Only Cage-Free Eggs in North American Restaurants



SUBWAY To Serve Only Cage-Free Eggs in North American Restaurants

Transition to be Completed by 2025

SUBWAY To Serve Only Cage-Free Eggs in North American RestaurantsMilford, CT  (Restaurant News Release)  The SUBWAY® submarine sandwich shops have been announcing numerous menu improvements over the past few years as part of in its journey to make its menu even better. The brand has reiterated its commitment to serve only eggs from cage-free layer hens across its 30,000 North American locations. The transition to cage-free eggs has already begun in select markets in the U.S. and Canada and will be completed across its 30,000 North American locations by 2025.

“Serving food that reflects our commitment to the humane treatment of animals has long been a priority to our brand,” said Elizabeth Stewart, Director of Corporate Social Responsibility for the SUBWAY® brand. “We know how important it is for consumers to feel confident that the food they eat is ethically sourced, and our customers care deeply about animal welfare.  As a result of this commitment, not only can you come to our restaurants for a great-tasting, quality, affordable meal, but our customers will be able to enjoy delicious breakfast sandwiches made with cage-free eggs.”

This commitment builds on a number of other menu and ingredient improvements announced by the SUBWAY® sandwich shop over the past year, including the brand’s decision to remove all artificial colors, flavors and preservatives from North American menu items by 2017 and its plan to serve only antibiotic-free proteins in U.S. restaurants by 2025.  The brand continues to monitor layer hen housing research to identify future, best-practice menu and ingredient solutions that meet the highest standards of animal welfare.

“Subway customers across Europe are served only eggs from free range hens and in Australia are served eggs from cage free hens,” Liz said. “Major menu changes like this take time, but we will keep our customers updated every step of the way as we work diligently with our suppliers to reach our goals. As more and more chains come on board with their commitment we want customers to remember you have ours.”

About SUBWAY® restaurants

Customers in 111 countries have easy access to a fresh line-up of vegetables for their made-to-order sandwiches and salads at any of the more than 44,000 franchised locations. The company, founded 50-years-ago by then-17-year-old Fred DeLuca and family-friend Dr. Peter Buck, is still a family-owned business with thousands of dedicated franchisees/entrepreneurs in neighborhoods around the world, providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information. This has been a priority for the SUBWAY® chain for many years. To learn more information about us, visit www.subway.com, like us on Facebook at www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Subway IP Inc.

SUBWAY Restaurants Elevates Current Antibiotic-Free Policy



SUBWAY Restaurants Elevates Current Antibiotic-Free Policy

Click to expand

U.S. Restaurants Will Only Serve Animal Proteins That Have Never Been Treated With Antibiotics

SUBWAY Restaurants Elevates Current Antibiotic-Free PolicyMilford, CT  (Restaurant News Release)  SUBWAY® Restaurants announced today that it has elevated its current antibiotic-free policy. The brand recently communicated a commitment to transition to only serving chicken raised without antibiotics important to human medicine. Today, the brand confirmed that it is beginning to transition to serving only protein from animals that have never received antibiotics across all of its 27,000+ U.S. restaurants in early 2016.

This is the latest step in SUBWAY’s journey to make its menu even better by offering only the high-quality, affordable menu items that today’s customers are seeking. In June 2015, the brand announced that it would remove all artificial colors, flavors and preservatives from its sandwiches, salads, soups and cookies in North America by the end of 2017.

Beginning in March 2016, SUBWAY® customers across the U.S. will able to order meals made with chicken raised without antibiotics. Turkey raised without antibiotics will be introduced in 2016, with a completed transition expected within 2-3 years, and pork and beef raised without antibiotics will follow within six years after that.

  • The transition to Chicken raised without antibiotics will be completed by the end of 2016.
  • Turkey raised without antibiotics will be introduced in 2016, with a completed transition expected within 2-3 years.
  • The Pork and Beef transition will be completed in 2025

“Today’s consumer is ever more mindful of what they are eating, and we’ve been making changes to address what they are looking for,” said Dennis Clabby, executive vice president of SUBWAY’s Independent Purchasing Cooperative (IPC). “A change like this will take some time, particularly since the supply of beef raised without antibiotics in the U.S. is extremely limited and cattle take significantly longer to raise. But, we are working diligently with our suppliers to make it happen.”

“Given the size and scope of the Subway brand, this commitment is the largest of its kind in the restaurant industry,” added Clabby. “We hope that this commitment will encourage other companies in our industry to follow our lead, and that, together, this will drive suppliers to move faster to make these important changes for consumers.”

SUBWAY Restaurants Elevates Current Antibiotic-Free Policy

About SUBWAY® restaurants

Customers in 111 countries have easy access to a fresh line-up of vegetables for their made-to-order sandwiches and salads at any of the more than 44,000 franchised locations. The company, founded 50-years-ago is still a family-owned business with thousands of dedicated franchisees/entrepreneurs in neighborhoods around the world, providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information.

About Independent Purchasing Cooperative (IPC)

IPC is an independent SUBWAY® franchisee-owned and operated purchasing cooperative. IPC works with SUBWAY’s Franchise World Headquarters LLC (FWH) to negotiate the lowest costs for purchased goods and services, while improving quality, enhancing competitiveness and ensuring the best value to franchisees and their customers. Founded in 1996, IPC’s mission is to help SUBWAY® franchisees be more profitable and competitive – today and for the future.

www.subway.com
Like us on Facebook at www.facebook.com/subway
Follow us on https://twitter.com/subway.

SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SUBWAY Introduces New Sustainability Efforts As Part Of Ongoing Environmental Commitment



SUBWAY Introduces New Sustainability Efforts As Part Of Ongoing Environmental Commitment

Brand Standardizes Use of LED Lighting in All New and Remodeled Stores,Grows its Number of Eco-Restaurant Locations

SUBWAY Introduces New Sustainability Efforts As Part Of Ongoing Environmental CommitmentMilford, CT  (Restaurant News Release)  As a part of the restaurant chain’s continued commitment to making its restaurants and operations more socially responsible, the SUBWAY® brand has made LED lighting standard for all new and remodeled restaurants.  This important upgrade will provide energy-efficient lighting that, in 2014 with a small percentage of stores participating, saved 21.9 million kilowatt hours – enough energy to power 1,996 households in a single year.

This news follows a number of recent environmental milestones for SUBWAY, including adding to the brand’s number of “Eco-Restaurant” certified store locations. Additionally, several more Eco-Restaurants are in various stages of development and an increasing number of franchisees are incorporating green elements into their existing stores.

“From reducing water and waste to using energy-efficient equipment, our franchisees are deeply committed to finding new ways to make their stores more ‘green,'” said Elizabeth Stewart, who heads the SUBWAY® brand’s corporate social responsibility efforts. “We know there is much more work to be done, but every step taken in every restaurant is one more step towards our social responsibility and sustainability goals.”

As a part of the restaurant chain’s continued commitment to making its restaurants and operations more socially responsible, the SUBWAY® brand has taken significant steps in recent years as  part of its environmental commitment, including:

  • Standardizing low-flow faucets/taps with increased water pressure in all SUBWAY® restaurants; this small change annually saves an estimated 277 million gallons of water
  • Using cleaning supplies that are CARB (California Air Resources Board) and Green Seal certified
  • Exclusively offering napkins made from 100% recycled fiber, processed chlorine-free, and printed with soy or water-based inks
  • Ensuring a majority of the packaging used in North American stores is made with recycled content which can be recycled or composted where facilities exist
  • Using salad bowls and lids made from two recycled plastic water or soda bottles (20 ounce), diverting 141 million bottles from landfills last year
  • Adding 95% post-consumer recycled material to redesigned catering trays, reducing about 3 million pounds of plastic materials from going directly into the waste stream each year

Most recently, its newest restaurant location in the Fort Wayne area of Indiana has earned Eco-Restaurant designation from the brand. Additional SUBWAY® Eco-Restaurants can be found in the following U.S. locations: La Place, La.; St. Helens and Keiser Station, Ore.; Kissimmee, Fla.; Chicago and Love Park, Ill.; Loveland, Colo.; Durham, Cary Park and Chapel Hill, N.C.;  Kokomo, Ind.; University of California, Los Angeles; and North Haven and Orange, Conn.

“This was the first store I had constructed from the ground up, so I wanted to use this opportunity to do something socially responsible in my hometown of Fort Wayne,” said SUBWAY® Franchisee Jeff Sebeika. “I believe in being a good corporate citizen and I’m proud to be a part of a company that encourages our team’s environmental efforts and participation with community organizations.”

For more information on the SUBWAY® brand’s commitment to social responsibility, please check out: http://www.subway.com/subwayroot/about_us/Social_Responsibility/EnvironmentalLeadership.aspx and the “Living Green – It’s What we Do” video: https://www.youtube.com/watch?v=9swDmmF2f-g&index=9&list=PL2szW-m6udjrHie1I9sIGyDcQhfOCrL4e

About SUBWAY® Restaurants

With more than 43,000 locations in 110 countries, including 27,000 across the United States, SUBWAY® restaurant chain is the world’s largest restaurant franchise, in terms of number of locations. Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership marked the beginning of a remarkable journey — one that has made it possible for thousands of individuals to build and succeed in their own business.

For more information about the SUBWAY® chain, visit www.subway.com.
Find us on Facebook: Facebook.com/subway.
Follow us on Twitter: twitter.com/subwayfreshbuzz.

SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SUBWAY Restaurants Recognizes Achievements Of Outstanding Franchisees



SUBWAY Restaurants Recognizes Achievements Of Outstanding Franchisees

SUBWAY Restaurants Recognizes Achievements Of Outstanding FranchiseesMilford, CT  (Restaurant News Release)  The SUBWAY® chain, which has more than 20,000 outstanding franchisees worldwide committed to providing a great product and exceptional service, recently recognized seven franchisees as recipients of its 2015 Franchisee of the Year awards.

“The franchisee is the heart and soul of the Subway family,” said Suzanne Greco, President of the SUBWAY® restaurant chain. “We know that our success depends upon their excellence in operating their restaurant and motivating their team to provide the best tasting sandwiches to their customers. These seven franchisees exemplify everything that makes Subway such a great brand. They are always looking for ways to improve their operations as well as the brand and it is an honor for us to recognize these outstanding franchisees.”

Competing among 49 finalists from 22 regions around the globe, SUBWAY® Franchisee of the Year awards are presented to the overall winners of the chain’s multi-unit and single unit owner categories from the brand’s North American, and international emerging markets and international developed markets.

The Seven winners are:

Single Unit Owner Ketan Patel of Troy, Ohio, has been a franchisee for three years and is always trying something new to attract new customers, from offering samples of SUBWAY® cookies to folks passing by his restaurant to handing out coupons. “One other thing I tell my crew is be friendly with the customer and treat them like they are family,” Patel said. “You need to be proactive in interacting with your customers.”

Single Unit Owner Udo Bran manages the location at the Koeln-Bonn Airport in Dusseldorf, Germany, which has other food concepts as well. “We were convinced to include SUBWAY® by the freshness of the products and the transparent preparation of the products, which is done right in front of the customers,” Bran said. “There is an interaction between the customers and Sandwich Artist™ where the sub becomes the customer’s very own sub.”

Single Unit Owner Burak Durma of Istanbul, Turkey, said his restaurant is surrounded by many competitors, but there are also a lot of potential customers in the nearby office buildings and businesses. Durma said online ordering and delivering meals has given his restaurant a competitive advantage.

Single Unit Owner Jung-won Byun of Yongin, South Korea, said he likes to look at his restaurant from a customer’s perspective to see what he can do to make the experience even better for the customers that visit. He said his staff is trained on the basics: to provide a great sandwich in a clean store at a great value while providing excellent customer service.

Multi Unit Owner Jeff Johanson, President of Speedy Stop Food Stores LLC, in Victoria, Texas, credits the company’s founder with recognizing the importance of having a great food partner at the convenience stores. “We selected Subway to partner with because it offers a fresh, healthier and quality food offering at a great value, and the Subway operational concept is a great system, with tremendous training and support resources, that is also simple to implement,” Johanson said. Currently there are 6 SUBWAY® restaurants in Speedy Stop locations with three more on the way.

Multi Unit Owner Antonio Augusto Fernandes Filho of Manaus, Brazil, has been a franchisee for four years and operates nine stores. “Training is the key to providing excellent Customer Service and to keep customers happy and coming back,” Fernandes Filho said. “The friendly atmosphere makes customers feel at home.”

Multi Unit Owner Dr. Abdulrahman A. Alasmara of the Edarah for Development and Progress Company of Taif, Saudi Arabia, said the restaurants are active in the community, sponsoring sports teams and working with schools on making more nutritious choices. “We decided to partner with Subway because it has a reputation for providing healthier food options.”

About SUBWAY® restaurants

Since 1965, SUBWAY® owners have been devoted to offering customers customized made to order sandwiches with a wide range of better-for-you options. Providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information has been a priority for the SUBWAY® chain for many years, earning the brand the American Heart Association Heart Check Meal Certification in 2012.  As the world’s largest restaurant chain, thousands of dedicated entrepreneurs have the opportunity to run their own business, while playing an important role in their communities. To learn more information about us, visit www.subway.com, like us on Facebook at www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SUBWAY Restaurants Introduces New App and Remote Ordering Capabilities



SUBWAY Restaurants Introduces New App and Remote Ordering Capabilities

PayPal to be accepted in the SUBWAY App and for On-line Orders in the U.S.

SUBWAY Restaurants Introduces New App and Remote Ordering CapabilitiesMilford, CT  (Restaurant News Release)  The SUBWAY® restaurant chain, committed to always improving the customer experience for every person that visits, has launched the SUBWAY® App and order.subway.com. The new features offer the added convenience of remote ordering and payment for its customers in the U.S. Later this year, the brand also plans to add PayPal, a global leader in digital payments as one of the convenient options customers can use to pay for meals when they order remotely or pay in-store using the SUBWAY® App’s mobile payment feature.

Additionally, Android Pay joins Apple Pay as easy and secure payment option for customers to pay for their meals using a mobile device in-store at the point of sale. With the addition of PayPal, SUBWAY® restaurants will now offer multiple forms of mobile payment at its 27,000-plus U.S. store locations, the most across the category.

“Our customers are at the center of everything we do, and we know mobile is playing a key role in all of their lives,” said Valencia Johnson, a SUBWAY® restaurant manager in Los Angeles, California, who has 19-years’ experience helping customers. “The new Subway app makes ordering on-the-go that much easier.”

Using order.subway.com is also an easy option for those on the go. On order.subway.com, customers can choose a restaurant, customize and place their orders and then pick them up at the restaurant. To further simplify the checkout experience, we will also be enabling PayPal’s One Touch™ – the faster, easier way to pay for eligible customers checking out online via their phones or laptops. With One Touch, consumers that have opted-in can securely pay in a single touch on their phones or laptops without having to type in any payment credentials, usernames or passwords.

“As part of our continued commitment to improve, we knew that offering online and mobile tools to our busy customers was critical to ensuring they cannot only eat fresh; but fast,” said Carman Wenkoff, Chief Information Officer for the SUBWAY® brand. “We are excited to launch our new ordering platforms and will continue to look for new ways to improve the Subway experience.”

“We look forward to introducing PayPal to our future list of payment options,” said Ken Moy, Director of Global Payments & Emerging Commerce for the SUBWAY® brand. “This collaboration will make it quicker and simpler for the 169 million active, global PayPal customers to enjoy a great Subway meal at our more than 27,000 locations in the U.S.”

About SUBWAY® restaurants

Customers in 110 countries have easy access to a fresh line-up of vegetables for their made-to-order sandwiches and salads at any of the more than 44,000 franchised locations. The company, founded 50-years-ago by then-17-year-old Fred DeLuca and family-friend Dr. Peter Buck, is still a family-owned business with thousands of dedicated franchisees/entrepreneurs in neighborhoods around the world, providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information. This has been a priority for the SUBWAY® chain for many years. To learn more information about us, visit www.subway.com, like us on Facebook at www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SUBWAY Restaurants Announces New President



Suzanne Greco named President of the Largest QSR in the World

SUBWAY Restaurants Announces New President

Suzanne Greco

Milford, CT  (Restaurant News Release)  Suzanne Greco, who began her tenure with the SUBWAY® restaurant chain as a Sandwich Artist™ in 1973 has been named President of the company.

Even before she became a Sandwich Artist™, Suzanne had been part of Team Subway since the first store opened as a family business nearly 50 years ago, and brings a lifetime of SUBWAY® experience to this role. For 24 years, she led the research and development team, spearheading many important initiatives designed to continuously improve the menu and customer experience. In 2012 Suzanne’s responsibilities expanded significantly when she began overseeing the Operations Department and her responsibilities expanded again earlier this year when she began overseeing the Marketing Department.

In 1996, Suzanne facilitated the creation of the Independent Purchasing Cooperative (IPC) to handle the SUBWAY® brand’s product purchasing.  Today there are five IPC co-ops around the world providing the brand’s global supply of food and packaging at quality standards. Suzanne and her teams have earned ongoing industry recognition for their work, including the Menu Masters Award for “Best Menu/Line Extensions” in 2001, the “Menu Strategist Award” from Restaurant Business magazine in 2004, and the “Menu Masters Award” for Healthful Innovations in 2011.

In her new role, Suzanne will oversee the day-to-day operations of the company and will continue to report directly to SUBWAY® Founder and CEO Fred DeLuca.

“Suzanne has accomplished a great deal with Subway and I know there are many more terrific things to come,” said Fred. “I have always been impressed with Suzanne’s relentless desire to make continuous improvements to our products and customer experience. She is always looking for ways to make our business even better. Together with our development agents and franchisees, I’m looking forward to working closely with Suzanne in her new role.”

“My primary focus is to make our family business even better by making improvements wherever we can, especially at the store level where the food and in-store experience is critical to keeping our customers happy and coming back,” Suzanne said. “With the dedicated and seasoned management team in place, along with our active franchisee and development agent groups, I know we will be able to accomplish a lot together.”

Suzanne has been actively involved in the Global Strategic Planning Committees and serves on the Board of Directors. She holds a BA degree in Business Administration from Sacred Heart University.

About SUBWAY® Restaurants

SUBWAY Restaurants Announces New PresidentHeadquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY® brand was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey – one that has made it possible for thousands of individuals to build and succeed in their own business.  In 2012, SUBWAY® restaurants became the first restaurant to meet the American Heart Association’s Heart-Check Meal Certification Program nutritional criteria.  This year, for the fourth straight year, the SUBWAY® brand was ranked “number one” by consumers in the Zagat® Fast Food Survey in the “Healthy Options,” “Most Popular” and “Top Service” categories for food brands with 5,000 or more locations. For more information about the SUBWAY® chain, visit http://www.subway.com. Find us on Facebook: Facebook.com/subway. Follow us on Twitter: twitter.com/subwayfreshbuzz. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

Subway Restaurant Chain Reaches Latest Growth Milestone With Opening Of 5,000th C-Store & Truck Stop Location In Lima, Peru



Subway Restaurant Chain Reaches Latest Growth Milestone With Opening Of 5,000th C-Store & Truck Stop Location In Lima, Peru

Proudly Serving Up Subs in Both Hemispheres and Across the Globe

Subway Restaurant Chain Reaches Latest Growth Milestone With Opening Of 5,000th C-Store & Truck Stop Location In Lima, PeruMilford, CT  (Restaurant News Release)  Global quick service restaurant chain SUBWAY® restaurants is celebrating its latest developmental milestone in the brand’s growth with the opening of its 5,000th convenience store and truck stop location in Lima, Peru. The brand has increasingly focused its growth in these attractive and opportunistic non-traditional locales due to flexible space requirements and adaptable floor plans, something that many competitors, who need much larger footprints, simply cannot do.

The SUBWAY® brand now has 10,498 restaurants in non-traditional locations—nearly a quarter of the brand’s global portfolio falling under the category.

“The C-Store and Truck Stop category was an immediate winner for us in that it opened the door to the first and earliest growth for us because it let us go into small towns where the real estate was a little scarce and the build out costs were high,” said Chief Development Officer Don Fertman. “All along, this growth in non-traditional areas, has allowed us to bring our product to where the customers are. With 25 percent of our overall growth in non-traditional locations, it shows that the non-traditional has become the traditional.”

The first SUBWAY® restaurant located in a C-store opened in 1990. Now 25 years later, there are more SUBWAY® restaurants at C-stores/gas stations and truck stops than any other QSR. In addition to 5,000 C-stores and truck stops, Subways can also be found in the following unique settings:

  • 597 Colleges and Universities
  • 126 Grocery Stores
  • 293 Hospitals
  • 263 Department Stores
  • 1,956 Wal-Mart locations
  • 201 Airports

“We are fortunate that there is a lot of flexibility and adaptability in the Subway store model so we are able to fit in some of the more unique and unusual locations that many brands can’t,” said Jacqueline G. M. Jones, who owns the C-Store location in Peru and serves as a developer for the brand in Latin America. “Subway has a wonderful product to offer our customers and through these non-traditional locations we are able to reach as many customers as we can.”

Subway currently has more than 43,800 locations in 110 countries and plans to open a total of 2,500 new restaurants around the globe in 2015.  For more information, visit www.subway.com.

About SUBWAY® Restaurants

Since 1965, SUBWAY® owners have been devoted to offering customers customized made to order sandwiches with a wide range of better-for-you options. Providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information has been a priority for the SUBWAY® chain for many years, earning the American Heart Association’s Heart Check Meal Certification in 2012 for many Fresh Fit™ meal options. As the world’s largest restaurant chain, thousands of dedicated entrepreneurs have the opportunity to run their own business, while playing an important role in their communities.  To learn more information about us, visit www.subway.com, like us on Facebook https://www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

Robeks Introduces 3 ‘Fitness Smoothies’ Made with Maple Water



Robeks Introduces 3 'Fitness Smoothies' Made with Maple Water

Specialty water drawn from maple trees is only available in the spring; smoothies available while supplies last

Robeks Introduces 3 'Fitness Smoothies' Made with Maple WaterLos Angeles, CA  (Restaurant News ReleaseRobeks Fresh Juices and Smoothies, a growing national franchise known for its best-in-class products, has debuted three new Fitness Smoothies made with maple water, a unique specialty water extracted from the raw sap of maple trees.

The new limited-time-only items reflect the track record of Robeks as a trailblazer in the juice and smoothie industry. The 19-year-old franchise is known for being the first to introduce products and concepts later embraced by the smoothie franchise industry, including Açaí and Greek yogurt smoothies.

Maple water is made from water that naturally flows through maple trees in the spring. Farmers tap the trees to draw the water, which in its raw form is roughly 98 percent water and 2 percent sugar. The organic maple water used in Robeks menu offerings is micronutrient-infused, antioxidant-rich, and a great hydrator.

The three Fitness Smoothies are designed to complement the body’s needs before and after working out. They come in small, medium and large servings and are available at Robeks stores across the country only until June 15.

Maple water is not widely produced and is only available for a short time — while the spring sap is running in the maple trees.

“We’re staying ahead of cutting-edge trends in healthy eating at Robeks, and many times we have a hand in creating them,” said Chad Bailey, Chief Marketing Officer at Robeks. “We are especially pleased to introduce our three new workout-focused Fitness Smoothies made with maple water.

“We expect the interest in maple water will continue to grow because this wonderful specialty water has so many great attributes,” Bailey added. “It’s an ideal ingredient for Robeks smoothies. Not only is maple water naturally delicious; it’s low-calorie and low-sugar. Our culinary team has hit it out of the park with these three delicious Fitness Smoothies.”

Research from the University of Rhode Island found maple water contained at least 34 compounds that could be beneficial to human health, including five not previously seen in nature. Maple water is also known for its sustainability because it is not necessary to destroy trees in order to extract the water.

The new maple water-inspired limited-time-only items include the Pre-Workout Fitness Fuel™, a caffeinated smoothie made with maple water and 17 grams of protein from peanut butter and Robeks proprietary whey protein. This drink has a shot of espresso, a dash of cinnamon, all-natural yogurt, and a drizzle of maple syrup.

The second item offered is the Post Workout Fitness Recovery™, a nutrient-rich smoothie designed to refresh the body after a workout. This smoothie features 13 grams of Robeks proprietary whey protein, maple water, raw spinach, blueberries, bananas, a dash of coconut, and a touch of maple syrup.

The third offering is the Anytime Fit Refresher™, a smoothie made from raw spinach and cucumber, maple water, vanilla almond milk, all-natural yogurt, pineapple sherbet, ripe pineapples, and a drizzle of maple syrup.

With 200 locations open or in development, Robeks Fresh Juices and Smoothies Franchise has established itself as the premium brand in the smoothie industry by paying as much attention to nutrition as taste, and committing itself to providing meals and snacks that not only taste good, they are good. Menu items feature farm-fresh ingredients — naturally ripened fruits and vegetables that retain nutrients and live enzymes and natural flavor. They are always handcrafted and made to order while the customer watches.

Contact:
Chad Bailey
Chief Marketing Officer
310-844-1539

Robeks Fresh Juices & Smoothies Franchise Owner Co-brands with SUBWAY Sandwiches & Salads in NYC



Suresh Peddu becomes first to co-brand Robeks and SUBWAY® with his store in Manhattan’s trendy Union Square

Robeks Fresh Juices & Smoothies Franchise Owner Co-brands with SUBWAY Sandwiches & Salads in NYC(Restaurant News Release)  SUBWAY®  restaurant franchisee Suresh Peddu, who owns three SUBWAY® restaurants in Manhattan, recently became the first franchisee in the United States to co-brand with Robeks. Suresh’s SUBWAY® location in Manhattan’s trendy Union Square is a test site for presenting the two national brands side-by-side and essentially in the same space.

It makes sense for Suresh to be be the first out of the gate with a co-branded SUBWAY®/Robeks store. He comes from an entrepreneurial background and owned an IT firm in the U.S. and a solar energy business installing panels in India. He’s been a multi-unit SUBWAY® owner for over 10 years.

“Robeks gives me one more tool to promote a more nutritious diet for my customers,” Suresh says. “Our menu is filled with delicious choices, including ones that are more nutritious. Robeks is a perfect fit for us. Plus, Robeks products are the best. I’ve been drinking the fresh-squeezed juices on a regular basis. It’s not hard to become passionate about the Robeks menu.”

The SUBWAY® restaurant chain and Robeks are in the process of evaluating this promising co-branding opportunity. They are studying fine details such as eating trends, foot traffic and the specifics of ordering.  In the meantime, Suresh says the match between the two brands is perfect — “like a hand fitting in a glove.”

How did you first learn about Robeks?

I researched Robeks, and when I found the franchise online I knew it would be an awesome fit with SUBWAY®. It’s all about the compatibility of the two brands. Both franchises promote a healthy diet. My location at Union Square is a test site for co-branding Robeks and SUBWAY®.  I’m very excited about it because there’s is no other franchise currently doing this in the United States. I think it can have some really positive results and provide some findings for other SUBWAY® franchisees who might want to co-brand with Robeks.

Co-branding is also helpful from an economic standpoint for me. I’m very keen on doing it in Manhattan because real estate is expensive. With co-branding I don’t have to lease another space. All I have to do is renovate the one I have. It’s a great way to grow without adding expensive real estate costs.

Why do Robeks and SUBWAY® make a good co-branding match?

Robeks and SUBWAY® are high-quality franchises that stand out because they encourage healthy eating. Before we opened a Robeks smoothie franchise, we’ve been promoting a meal with chips, drink and a cookie at SUBWAY®. Now we’re offering another meal with a nutritiously rich, healthy drink from Robeks for $4-$5 more. You can choose to get a delicious and very healthy fresh-squeezed glass of juice. This was the idea of bringing both brands together.

Robeks Fresh Juices & Smoothies Franchise Owner Co-brands with SUBWAY Sandwiches & Salads in NYC

How do health trends affect your business?

The trend toward healthier eating made me consider the co-branding opportunity to begin with. Union Square attracts a very hip customer base, so there’s already a focus on eating healthier among my clientele. We are in the heart of an area where there’s a demand for the product. There are a couple colleges close by. There are a lot of younger kids, enough tourists and a lot of pedestrians in the area. Other trendy retail stores such as Whole Foods are nearby. When customers come in they are often focused on getting a healthier sandwich than you can get from our competitors. We are discovering that many customers love having the choice of a super-healthy smoothie or fresh-squeezed juice.

Were there any hurdles you had to overcome to open your store?

There are challenges with any small business, especially when you are starting out. That’s one of the reasons why it’s important to be careful when choosing a franchise partner. You need to know they will be there to support you and back you up. Robeks has been very helpful. We have a great vision for doing something great together.

Since this is the first test site in the nation for a co-branded Robeks and SUBWAY® we are learning as we go. We’re learning about issues such as how much food to order or how to share space. For example, we have one big freezer in the store that used to be 100 percent SUBWAY®. Now it’s a space for Robeks and SUBWAY®.

There are daily issues and some organizational challenges to solve, and we are overcoming them. They don’t seem like big problems because they are a part of us building this greater vision of SUBWAY® and Robeks co-branding to offer more to the customer.

What do you like most about owning and operating a Robeks fresh juices and smoothies franchise?

SUBWAY® and Robeks are just a great match, much like a hand fitting in a glove. Robeks gives me one more tool to promote a healthy diet. Plus, Robeks products are the best. I’ve been drinking the fresh-squeezed juices on a regular basis. It’s not hard to become passionate about the Robeks menu.

Did someone in corporate suggest that your store would be perfect for co-branding Robeks and SUBWAY®?

I was looking at various co-branding opportunities, as were the folks at SUBWAY®, who are always looking for ways to make our stores even better. We both discovered a great opportunity in Robeks. From then on, it’s been a meticulous process with initial designs and making menu changes. Since last year I’ve been moving forward to get this done, and we were able to open in early 2015. Both brands have been very supportive and I think our customers are going to love what they find!

Robeks Fresh Juices & Smoothies Franchise Owner Co-brands with SUBWAY Sandwiches & Salads in NYCThe co-branded Robeks and SUBWAY® store will hold an all day Grand Opening Celebration on Friday, April 17th.

Robeks
47 West 14th Street (Between 5th & 6th)
New York, NY
646-476-7919

Learn more

For in-depth details about the Robeks Fresh Juices & Smoothies franchise opportunity, download our free franchise report. You can also learn more by visiting our research pages.

SUBWAY Celebrates Year Of Milestones Including 30,000th North American Store Opening



SUBWAY Celebrates Year Of Milestones Including 30,000th North American Store Opening

SUBWAY Celebrates Year Of Milestones Including 30,000th North American Store OpeningMilford, CT  (Restaurant News Release)  The SUBWAY® brand, comprising the world’s largest “family” of small business owners — its franchisees — today revealed several key growth milestones in 2014, including the opening of the 30,000th North American store on the George Mason University campus. Other milestones include:

  • Opened 2,609 new store locations worldwide
  • 2,000th store opening in the United Kingdom and Ireland (located at the Jarman Leisure Park in Hemel, Hempstead, United Kingdom)
  • 13,000th international location (located in a KOCH department store in Tijucas, Brazil)
  • Entered three new international markets: Sri Lanka, Mauritius and Kosovo
  • Internationally created approximately 22,000 new jobs through Subway franchisees (bringing Subway’s total international number to around 434,000)
  • Named top restaurant concept and fastest growing franchise by ENTREPRENEUR magazine

“Last year we were glad to welcome nearly one thousand new franchisees into our family,” said Chief Development Officer Don Fertman, who has been with the brand for 34 years and joined the company when just 166 restaurants were opened. “I personally have seen the power of providing entrepreneurs with the opportunity to open and operate their own business and the impact that has on the community. We are proud to continue that longstanding tradition.”

Subway currently has 43,500 locations in 109 countries and plans to open an additional 2,500 global restaurants in 2015.

“Our customers can expect to continue to find us where they live, work and play, and we look forward to another year of exciting milestones as we continue to grow our international footprint,” Don said.

For more information, visit www.subway.com.

About SUBWAY® restaurants

Since 1965, SUBWAY® owners have been devoted to offering customers customized made to order sandwiches with a wide range of better-for-you options. Providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information has been a priority for the SUBWAY® chain for many years, earning the American Heart Association’s Heart Check Meal Certification in 2012 for many Fresh Fit™ meal options. As the world’s largest restaurant chain, thousands of dedicated entrepreneurs have the opportunity to run their own business, while playing an important role in their communities. To learn more information about us, visit www.subway.com, like us on Facebook at www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

Top SUBWAY Restaurant Developers Honored For Outstanding Service



Top SUBWAY Restaurant Developers Honored For Outstanding Service

Left to right: Max Lemos of Rio de Janeiro, Brazil; Suzanne Greco, Senior Vice President SUBWAY; Kris Perrier of Saskatchewan, Canada; Mohsen Adeeb of Saudi Arabia; and Wei Jia of Shandong, China.

Milford, CT  (Restaurant News Release)  The SUBWAY® restaurant chain, which has more than 300 Development Agents (DAs) providing support and guidance to local franchisees all over the globe, recently recognized four DAs as Development Agents of the Year for 2014, including one who is receiving the award for a fourth time.

Many DAs started as franchisees and are chiefly responsible for building and managing a geographical territory, as well as providing their local franchisees with support and guidance to open and run a successful business.

In each case, the four – Max Lemos of Rio de Janeiro, Brazil; Kris Perrier of Saskatchewan, Canada; Wei Jia of Shandong, China; and Mohsen Adeeb of Saudi Arabia, are examples of how the Development Agents assist entrepreneurs to open and operate a SUBWAY® restaurant.

The winners:

Kris Perrier of Saskatchewan, Canada, has been with the brand for eight years and oversees 119 SUBWAY® restaurants. This is the fourth time Kris has been named Development Agent of the Year.

Prior to joining the SUBWAY® brand, Kris worked for nine years in his family’s chain of donut shops, where he learned from his father how to successfully own and operate a business. Those lessons he now shares with the franchisees in his territory, as well as with new franchisees that join the team.

“I joined Subway because of the health message and immediately found that it was a very progressive company with huge growth potential,” Kris said. “The best part of my job as a DA is to assist franchisees to increase their sales and profits. I also enjoy finding great locations for existing franchisees as well as new franchisees.”

Mohsen Adeeb of the Shamel Food Co. in Saudi Arabia has been with the brand for 23 years and oversees 76 SUBWAY® restaurants in his territories.

“I joined the Subway team because I wanted to be involved in a concept that is different than the other traditional fast food concepts,” said Mohsen. “I needed to join a concept that is focused on quality, freshness, and the power of customization that is also geared for future generations who care about what they eat.”

Mohsen added that the reason for the consistently high customer satisfaction scores in their territory is the people associated with the brand.

“Only the best trained and highly motivated people can serve and satisfy our customers and our people are the secret to our success!”

Max Lemos of Rio de Janeiro, Brazil has been with the brand for nine years and oversees 98 SUBWAY® restaurants in his territory.

“I started as franchisee and was attracted because Subway is an internationally recognized brand and easy to operate,” said Max, who likes taking a “hands-on approach” to helping franchisees in his territory.

One way he has helped the stores in his territory be operationally sound was by creating a training center for franchisees and their staffs to become even better at what they do.

Wei Jia of Shandong China oversees 20 SUBWAY® restaurants in his territory, all which perform well above the national average.

“Wei Jia’s has created a culture in his territory where the franchisees are dedicated to creating an outstanding customer experience while always being operationally excellent,” said Chief Development Officer Don Fertman. “He also serves as mentor to other Development Agents.”

Don added that all Development Agents work behind the scenes to help the stores be successful and the brand grow.

“The Development Agents play an essential role in helping local entrepreneurs find locations, open their restaurants and to successfully operate and grow their businesses,” Don said. “A large part of the success of the Subway brand is how the DAs and their staffs work in partnership with the franchisees to bring a great product, as well as a great dining experience, to Subway customers.”

About SUBWAY® restaurants

Top SUBWAY Restaurant Developers Honored For Outstanding ServiceSince 1965, SUBWAY® owners have been devoted to offering customers customized made to order sandwiches with a wide range of better-for-you options. Providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information has been a priority for the SUBWAY® chain for many years, earning the American Heart Association’s Heart Check Meal Certification in 2012 for many Fresh Fit™ meal options.  As the world’s largest restaurant chain, thousands of dedicated entrepreneurs have the opportunity to run their own business, while playing an important role in their communities. To learn more information about us, visit http://www.subway.com, like us on Facebook https://www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SUBWAY Restaurants Recognizes Achievements Of Outstanding Franchisees



SUBWAY Restaurants Recognizes Achievements Of Outstanding Franchisees

SUBWAY Restaurants Recognizes Achievements Of Outstanding FranchiseesMilford, CT  (Restaurant News Release)  The SUBWAY® chain, which has more than 20,000 outstanding franchisees worldwide committed to providing a great product and exceptional service, recently recognized six franchisees as recipients of its 2014 Franchisee of the Year awards.

“These six franchisees exemplify everything that makes Subway such a great brand,” said company Co-founder and President Fred DeLuca, who, at 17-years-old, opened the first SUBWAY® restaurant in Bridgeport, Connecticut, in 1965. “They each have also found new and creative ways to work with their employees to make them the absolute best in the industry and to reach out to customers in meaningful ways. Overall, they are always looking for ways to improve their operations as well as the brand and it is an honor for us to recognize these terrific franchisees.”

Competing among 48 finalists from 22 regions around the globe, SUBWAY® Franchisee of the Year awards are presented to the overall winners of the chain’s multi-unit and single unit owner categories from the brand’s North American, and international emerging markets and international developed markets.

The six winners are:

Multi-Unit Owner Dakshesh Patel, of Suwanee, Georgia, USA, started a program with local elementary schools called Sprite Night where students and their parents can come into his Subway restaurant for dinner one evening a month and 15 percent of their sale will go back to their school. He also supports high school and middle school athletic teams.  Dakshesh, who owns 9 restaurants and has been with the brand for 11 years, has a computer science degree and worked as a system’s analyst for more than a decade before joining the SUBWAY® team.

Multi-Unit Owner Ricardo de Oliveira Alves, of Rio de Janeiro, Brazil, has a goal in his 11 restaurants to offer a great product and excellent customer experience every time to every customer.  To achieve that goal, he puts a strong focus on training, which touches on friendly service and product knowledge as well as business best practices. As a result, Sandwich Artists™ attend to customers with confidence and enthusiasm and his stores see many repeat customers.  Ricardo, who joined the SUBWAY® family five years ago after a career in hotel management, enjoys working in the restaurants with his staff.

Multi-Unit Owner Supot Gulati, of Bangkok, Thailand, was a 17-year veteran in the banking industry before deciding to change careers and join the SUBWAY® team as a franchisee in 2003 because he saw an opportunity to work for a brand that served nutritious choices to health conscious customers. Supot, who owns 12 stores now but plans to have 20 stores opened and operating by the year 2020, said the key to success is to have a well-trained staff that makes customer service a top priority.

Single-Unit Owner Julian Shelton, of Ashland, Virginia, USA, has been a SUBWAY® franchisee for 10 years. A former Mechanical Engineer and a Sales Executive, Julian said creating a positive experience for everyone who walks into his restaurant is a key to success.  In fact, some customers have become part of the SUBWAY® family at Julian’s restaurant, especially the couple that regularly brings in their 6-year-old grandson who now greets fellow-customers with an enthusiastic “Welcome to Subway” as they enter.  “I always wanted to own my own business and it had to involve working with people,” Julian said. “We provide a great product and we are always trying to improve ourselves as well as the customer experience. ”

Single-Unit Owners Iris Liang and Xiuyun Mo, of Guangzhou Champion Beverage & Food Management Co, Ltd. in Guangzhou China, joined the SUBWAY® brand about four years ago.  A human resource manager with a construction company prior to becoming a SUBWAY® franchisee, Iris said, “I feel subway is like a big family; it’s composed of many different people with the same goal: to do everything we can to always make Subway better.”  The staff at their restaurant learns their customer’s names as well as their order.  “Customers feel comfortable in my restaurant,” Iris said. “It is just like they are home; the food is ready and we are their friends.”

Single-Unit Owner Dianora Falcon, of Alimentos Emmdifal CA of Venezuela, has been a franchisee for seven years and said the key to success is to make sure that all customers who leave the restaurant she owns with Augustin Delgado are happy when they leave.  All of this is achieved with an excellent team who we train and encourage and always recognize their hard work. Additionally, Dianora said her team always creates a welcoming atmosphere for customers and their families can go to relax and get a great meal.

About SUBWAY® restaurants

Since 1965, SUBWAY® owners have been devoted to offering customers customized made to order sandwiches with a wide range of better-for-you options. Providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information has been a priority for the SUBWAY® chain for many years, earning the brand the American Heart Association Heart Check Meal Certification in 2012.  As the world’s largest restaurant chain, thousands of dedicated entrepreneurs have the opportunity to run their own business, while playing an important role in their communities. To learn more information about us, visit http://www.subway.com, like us on Facebook https://www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SUBWAY Restaurant Chain To Add 3,000 Locations Worldwide In 2014



SUBWAY Restaurant Chain To Add 3,000 Locations Worldwide In 2014

Meet the SUBWAY® Team at ICSC RECon in Las Vegas: Booth #S2800, South Hall 3 & 4, N Street/28th Ave.

SUBWAY Restaurant Chain To Add 3,000 Locations Worldwide In 2014Milford, CT  (Restaurant News Release)  The SUBWAY® restaurant chain, which celebrated record breaking growth in 2013, is poised to open about 3,000 new locations worldwide this year.

“Location, location, location is still the mantra,” said John Devine, Director of Subway Real Estate. “We continue to provide our customers with convenient locations to enjoy our great menu offerings.  At the same time, we continue to offer landlords and developers a proven, stable and trusted tenant for their real estate.”

The SUBWAY® chain currently has more than 41,800 locations worldwide with restaurants open in 105 countries. In total, SUBWAY® franchisees lease nearly 48 million square feet of property around the globe.

“We are always looking to forge ahead with new opportunities in traditional shopping centers, malls and free standing locations, as well as non-traditional venues such as hospitals, colleges, sports arenas and airports,” said Chris Kan, Training and Business Promotion Specialist for Subway Real Estate. “From 300 to 2,000 square feet, SUBWAY® restaurants come in all shapes and sizes. Because of the chain’s unique business model, which has minimal equipment and space requirements, a SUBWAY® restaurant can operate just about anywhere.”

The SUBWAY® brand was named one of the Top 10 Franchises for 2014 by Entrepreneur.com and the Number One franchise opportunity by Franchise Direct in the Top 100 Global Franchises list. In addition, the Produce for Better Health Foundation just awarded SUBWAY® the Industry Champion award for the promotion of fresh vegetables.

The SUBWAY® brand was also chosen as top Quick Service Restaurant for availability of healthy options by Technomic 2014 consumers’ choice and was named Quick Service Restaurant Brand of the Year by 2013 Harris Poll EquiTrend®.

Real estate professionals interested in submitting a property for consideration, or to learn more about what the SUBWAY® chain is looking for in new sites, can contact Chris Kan at the Subway Real Estate office at 800-888-4848, extension 1434, or by e-mail at kan_c@subway.com.

SUBWAY® Real Estate representatives will also be at the ICSC RECon (booth #S2800 in South Hall 3 & 4, between N Street/28th Ave.), through May 20th, in Las Vegas.

About SUBWAY® Restaurants

Headquartered in Milford, Connecticut, the SUBWAY® restaurant chain is the world’s largest restaurant chain with more than 41,800 locations in 105 countries.  Long-time leaders in offering consumers nutritious options on-the go, the brand became the first quick service restaurant in 2012 to meet the American Heart Association’s Heart-Check Meal Certification Program nutritional criteria. With a robust online social community, the SUBWAY® brand engages daily with consumers from around the world. For more information, visit http://www.subway.com, like us on Facebook.com/subway and follow us on twitter.com/subway. SUBWAY® is a registered trademark of Doctor’s Associates Inc.

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