How to Improve the Operations of a Subway Sandwich Shop

Salat - lettuce image by Bettina Pressl from

The Subway sandwich shop chain first opened its doors in 1965. By 1974, they began franchising their stores causing a boom in development. Now, Subway is a widely recognized brand name known for fast, low-calorie sandwiches made with fresh ingredients. Operating on these fundamentals may appear simple, but they are not always easy. Maintaining the Subway reputation is a critical challenge for a Subway manager or franchiser and is crucial for success.

Incorporate Subway signage into the windows of the store, advertising the Subway brand and any deals or specials that are currently running. For example, if Subway is currently featuring five foot-long sandwiches for $5, place posters of the five featured sandwiches in the window.

Ensure ingredients are fresh. Keep track of when things are opened like, for example, a bag of lettuce. Make sure all sandwich ingredients are labeled with the date they were opened and the last day of use of the item before it no longer appears fresh.

Keep the ingredients cool at all times. Monitor refrigeration temperatures and repair faulty equipment as needed to make sure all ingredients are kept at proper temperature at all times.

Train employees to establish an efficient system of taking orders, making sandwiches and cashing out customers. Set up three people at all busy times on the assembly line. The first person slices the bread and starts the sandwich, the second handles the specific ingredients and the third rings out the customer.

Hire someone to keep the restaurant clean and tidy during all shifts or assign this task to an employee. Floors should always be free of debris. Counters should be sparkling. Bathrooms should be maintained.

Reinforce to all employees the importance of friendly and courteous service to all customers. Employees should strive to make sure all customers leave with the sandwich they want and the friendly service expected of Subway restaurants.


About the Author

Michelle Barry graduated from Salve Regina University with a Bachelor of Arts in English. Since then, she has worked as a reporter for the Wilbraham-Hampden Times, an editor for Month9Books and Evolved Publishing, editor and has spent the past seven years in marketing and graphic design. She also has an extensive background in dance.

Photo Credits

  • Salat - lettuce image by Bettina Pressl from