With over 45,000 locations worldwide, Subway is the largest restaurant chain in the world. It seems like there isn’t a strip mall in the United States that is without a Subway restaurant, and in the near future those restaurants may be undergoing a pretty significant update.
Beginning with 12 pilot locations across the U.S., Canada, and the U.K., customers can see the new design for themselves. The update features a bright color palette, inspired by fresh vegetables, and brings freshly baked bread forward, highlights fresh-prep ingredients, and provides the guest with choice in dining experiences.
“With an outlook on the food’s inherent freshness, we sought to establish a contemporary design that inspired new and recurring customers by elevating what Subway is known for: their customized experience,” says Robyn Novak, Vice President and Creative Managing Director at FRCH.
Photo: Mark Steele.
Some of the highlights include:
- Digital: Self-order kiosks in select locations, digital menu boards, and Apple and Samsung Pay. Separate food preparation and pick-up stations for kiosk, mobile app, and delivery orders create a faster experience for both customers and employees.
- Food: The restaurant design features a veggie display with whole tomatoes, green peppers, onions, and cucumbers that are sliced daily in the restaurant. New bread and cookie displays are visible immediately upon entering the restaurant, as well. Pilot restaurants with the new design will also be testing new menu items, such as pico de gallo, new sauces and gluten-free bread.
- Dine-In Experience: Bright and playful décor, curated music, and comfortable seating with USB charging ports and complimentary Wi-Fi will update the restaurant for the needs and expectations of 21st century customers.
Photo: Mark Steele.
The 12 pilot locations are Tamarac, Fla.; Orlando, Fla.; Winter Park, Fla.; Chula Vista, Calif.; Knoxville, Tenn.; Palmview, Texas; Hillsboro, Ore.; Vancouver, Wash.; Beauport, Quebec; Granby, Quebec; and Manchester, U.K.
Photo: Mark Steele.
Photo: Mark Steele.
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