MILFORD, Conn.—Subway is revamping its menu, according to a news release. The QSR is now offering customers the Subway Series, a lineup of 12 all-new signature sandwiches.
The new menu stems from Subway’s Eat Fresh Refresh, which debuted last summer. The program introduced more than 20 new and refreshed ingredients to its menu. Since then, Subway tested hundreds of sandwiches, landing on these 12 sandwiches for its new menu.
"The Subway Series is the most ambitious undertaking in company history, as we are changing the nearly 60-year-old blueprint that helped make Subway a global phenomenon," said Trevor Haynes, president, North America at Subway. "Last summer's Eat Fresh Refresh laid the foundation to build a better Subway, and now the Subway Series enhances the entire Subway guest experience—proof that we continue to improve and get way better. Whether you leave the sandwich-making to us or are craving your custom creation, there are more reasons than ever to make Subway your dining destination."
The company also introduced a new menu and ordering system. Instead of customers picking their ingredients and toppings throughout the ordering process, customers can select a sandwich via a name or number and specify if they want a 6-inch or footlong sub. While customers are still able to order a customized sandwich, Subway is encouraging customers to try the new sandwiches.
The Subway Series menu is divided into four categories with three sandwiches in each:
- Cheesesteaks: No. 1 The Philly, No. 2 The Outlaw, No. 3 The Monster
- Italianos: No. 4 Supreme Meats, No. 5 Bella Mozza, No. 6 The Boss
- Chicken: No. 7 The MexiCali, No. 8 The Great Garlic, No. 9 The Champ
- Clubs: No. 10 All-American Club, No. 11 Subway Club, No. 12 Turkey Cali Club
On July 12 from 10:00 a.m. to 12:00 p.m. local time, Subway is giving away up to one million free 6-inch Subway Series subs. Customers can visit a participating Subway location during this timeframe and pick one free sandwich from the 12 new Subway Series sandwiches.
NACS Magazine’s May issue was all about c-store foodservice and included insights from NACS SOI foodservice data.