Milford, Conn. — On May 21, 2017, Subway® debuted its new Subway® Fresh Forward design at the International Council of Shopping Centers (ICSC) RECon show in Las Vegas.
“The future is now,” says Don Fertman Subway’s chief development officer. “When you see our Subway Fresh Forward décor, you’ll be impressed with the design, the technology — kiosks, digital menu boards, remote order pickup areas — and how we feature our food. It’s all about positioning Subway franchisees and landlords for continued success.”
Along with a new Subway® logo, flooring, wall coverings, wall art, a curated music program and lighting, the operational flow of the restaurants is changing as well. Contemporary workspaces help Sandwich Artists™ be more efficient, while additional pieces of equipment, like an exhaust ventilation system, help to maintain comfortable temperatures and better air quality. A fresh veggie display will showcases the brand’s commitment to serving fresh products, and an illuminated bread cabinet and cookie display will better present choices.
Subway® franchisees who have already piloted the new Subway® Fresh Forward design in six locations (Knoxville, Tenn.; Orlando, Fla.; Chula Vista, Calif.; Tamarac, Fla.; Vancouver, Wash.; and Manchester, U.K.) report an overwhelmingly positive customer reaction and increased traffic. In addition, about 50 locations are in various stages of construction around the world and more than 100 restaurants are in the design phase.
Subway® restaurants, which was founded almost 52 years ago by then 17-year-old Fred DeLuca and family friend Dr. Peter Buck, is still a family-owned business. Subway® restaurants come in all shapes and sizes, from 300 to 2,000 square feet. The footprint is flexible and can be adapted for traditional shopping centers, malls and freestanding locations, as well as non-traditional venues, such as hospitals, colleges, sports arenas, airports and more.
For more, visit www.subway.com.
SOURCE: Subway® restaurants