The ongoing “Eat Fresh, Refresh” initiative that Subway, the Milford, Connecticut-based sandwich chain, has pursued over the past year is reshaping that brand while garnering industry-wide recognition and praise. industry.
Earlier this month, the latest phase of the “Eat Fresh, Refresh” program was introduced; it features 12 new chef-designed sandwich options that Subway calls the “Subway Series.” In addition to delivering new food experiences, this latest “Eat Fresh” rollout, which the brand calls “a whole new way to Subway,” represents a subtle but significant shift in the chain’s approach to sandwich construction. and customer service.
The new sandwiches, which incorporate the “enhanced quality” ingredients that Subway has introduced over the past twelve months, are divided into four categories: Italianos, Cheesesteaks, Chicken and Clubs.
The Italiano range includes creations like “The Boss”. Served on Italian bread with herbs and grilled cheese, it’s a meatball sandwich accented with pepperoni and fresh mozzarella.
As part of the Subway series “Cheesesteak” options, Subway introduced “The Monster”, a sandwich construction that includes shredded steak, bacon, red onions, sliced peppers, and a double layer of Monterey Jack cheese.
Roast chicken is the main protein component of “The Great Garlic,” where chicken is paired with bacon, provolone, lettuce, tomatoes, and red onion. The sandwich features the only “new” ingredient used in the Subway series – a roasted garlic aioli spread.
A deliberate impact of this new line of sandwiches on the way Subway locations do business is to downplay the traditional “build it your way” approach that Subway pioneered in favor of “pre-curated” options like the Subway series.
Subway’s product development managers say the sandwiches have been specifically designed to have broad appeal and therefore require less customization at the time of assembly. Subway Series menu boards are now set up to encourage customers to order items by name or number, and while swapping sandwich ingredients is allowed, it is not encouraged.
During in-store testing, Subway found that a large number of customers are ordering the new sandwiches “as is,” a change in operations that reduces sandwich assembly times while simplifying training and increasing worker productivity. employees. So Subway is keen to put more emphasis on “curated” sandwich options.
Chef-designed Subway Series sandwiches, say Subway executives, also score higher in customer satisfaction surveys than typical customer-specified sandwiches.
To showcase and promote the Subway Series sandwiches, participating Subway locations are giving away up to 50 six-inch subs from the series’ new lineup from 10 a.m. to 12 p.m. on July 12, the one-year anniversary of the original rollout.” Eat Fresh, Refresh”. The chain plans to give out up to one million free sandwich samples that day.
Visit Subway.com for more information on the Subway Series and contact your local Subway store to verify your participation in the sandwich giveaway.
Cracker Barrel Old Country Stores recently enhanced their morning food offerings by introducing a Build Your Own Homestyle breakfast. Guests can choose from eggs, grits, and a choice of breakfast meats including plant-based and spicy chicken sausage options.
Cracker Barrel’s French fries and hash brown casserole are also side-order options as part of the Build Your Own offering.
Also new to the menu is a Stuffed Cheese Pancake Breakfast which features pancakes stuffed with cheese filling, topped with seasonal fruit and served with strawberry syrup. Two eggs and a choice of bacon or sausage are also included with breakfast.
There are Cracker Barrel Old Country Stores in Holyoke in Ingleside and in Sturbridge on Route 20.
The Brass Rail Meeting House in Southwick currently offers a waiter served brunch buffet every Sunday. With seating available from 10:30 a.m. to 1:30 p.m., the brunch lineup includes a DIY waffle bar, quiche, French toast and Eggs Benedict as well as lunch-style options. These include a fresh catch of the day and a chicken dish as well as a selection of side dishes, homemade soup, desserts and drinks.
On Sunday, July 17, children can enjoy a free brunch at Brass Rail, with up to two children per paying adult eligible for the offer. In addition to the usual menu selections, the brunch will feature kid-friendly dishes such as hot dogs, mac and cheese, and chicken tenders.
Kids eat free is a once-a-month opportunity at the Brass Rail this summer.
Brunch reservations can be made by calling the Brass Rail at (413) 569-9585 or by going online to the venue’s website, brassrailmeetinghouse.com.
Outback Steakhouse restaurants are celebrating the summer season with a new strawberry salad. Based on a mixture of arugula and romaine lettuce, the salad is topped with fresh strawberries, spicy pecans and goat cheese crumbles. A raspberry dressing is the default dressing option.
A limited-time menu offering, the salad is available as a side or can be reconfigured as an entree by adding grilled or crispy chicken.
There are Outback Steakhouse locations on Riverdale Street in West Springfield and on Southbridge Street in Auburn.
Celebrating its 30th anniversary, NYC Restaurant Week kicks off Monday, July 18 and ends Sunday, August 21.
Participating restaurants in the city’s five boroughs are offering special menus – two courses for lunch and three for dinner – at three price levels – $30, $45 and $60. To celebrate the 30th of the week, some restaurants are also offering a special $30 bottle of wine to accompany dinner.
More than 600 restaurants are participating in this year’s Restaurant Week programming, including 14 establishments that participated in the original Restaurant Week in 1992.
As is customary, Saturdays are excluded from the restaurant’s weekly schedule and Sunday attendance is at the option of individual establishments.
MasterCard is sponsoring this year’s NYC Restaurant Week, and MasterCard cardholders can pre-register to receive a $10 credit on every transaction of $45 or more when dining at NYC Restaurant Week restaurants through July 31. Go to MasterCard’s website, priceless.com, for details and limitations of this promotional offer.
More information about NYC Restaurant Week, as well as a complete database of participating restaurants, can be found at nycgo.com/restaurantweek.
This Sunday, July 17, the Miss Florence Diner in Florence will feature live acoustic music during brunch. Party of Two, the vocal and instrumental duo of Keri Klee and Andrew Banas, will perform from 11 a.m. to 2 p.m., with the Diner’s regular brunch menu available at that time.
Contact Miss Florence Diner at (413) 584-3137 for more details.
The Belchertown Cultural Council will be sponsoring a food truck on Friday, July 15 from 4-8 p.m. To be held at Belchertown Town Common, the rally will feature a selection of food trucks such as Thai Chili, Rooster’s Roaming Cantina and Batch Ice. Cream. Live music will contribute to the fun.
For more information, contact the Belchertown Cultural Council at (413) 813-5207.
In July, McDonald’s USA LLC, the national operating division of the global hamburger chain, hosted a virtual summer camp.
Camp McDonald’s is, according to the company, “an epic lineup of food offerings, menu hacks, merchandising collaborations and musical performances by some of the hottest artists.”
The camp, accessible only through the McDonald’s smartphone app, includes a schedule of special food promotions throughout the month-long camp session, as well as “insider” tips on creating ” secret menu” which are mixes of standard McDonald’s fare.
A full schedule of Camp McDonald’s activities and offers, as well as a download link for the McDonald’s app, are available online at McDonalds.com.
Table 3 Executive Chef Enrico Giovanello will host his second Terrace Dinner of the summer season on Wednesday, July 27 at 6 p.m.
The event, to be held at The Collection at Wight Farm in Sturbridge, will feature a menu of New England clambake. The cost to attend is $65, an amount that does not include taxes or tip.
Terrace dining is served outdoors, but arrangements to move the experience indoors are in place if the weather is not cooperating.
Reservations are required and can be made by calling (774) 241-8450.
Hugh Robert is a faculty member of the Hospitality and Culinary Arts program at Holyoke Community College and has over 45 years of experience in the restaurant and education sectors. Robert can be reached online at [email protected].