And the quality checks don’t stop with suppliers. For example, Sandwich Artists™ are trained on the importance of keeping cold products cold and hot products hot. While that may seem straight forward, this involves produce temperature checks throughout the day and following other systems and processes that are logged and kept for monthly evaluations, says Paul Franklin, Head of Training for Subway® ANZ.
“We have numerous procedures in place to help ensure meats, vegetables and bread are kept looking and tasting great throughout the day. We even have a ‘University of Subway’ where Sandwich Artist teams can take courses and complete tests to gain their qualification in ‘Sandwich Artistry’”!
We like to see our guests receive a high-quality meal at Subway®, thanks to the hard work of Sandwich Artists™ and Franchise Owners, along with our committed suppliers, continued Franklin.
Take Subway® Australia’s ham and bacon for example, supplied by Dorsogna for the past 16 years. Aussie butchers based in WA, with a strong Italian heritage, Dorsogna use a recipe specially tailored for Subway® Australia that combines traditional artisan methods and cutting edge technology to produce delicious ham and bacon for Subs.
While VF Plus farmers grow vegetable varieties and harvest crops to Subway® Australia’s specifications, with the produce sourced from all over Australia, ensuring the most is made of what is in season. On your Sub you may find tomatoes from Bundaberg, Stanthorpe, Goulburn Valley and Bowen, cucumbers and capsicum from Ayr, Gumlu, Carnarvon, Virginia and Windsor.