Subway launches ‘Deli Hero’ menu rework

THIS MONTH SUBWAY, the sandwich restaurant chain, completed its third major menu rework, rolling out sliced-inhouse meats and a line of new subs.

The new “Deli Hero” sandwiches, mostly reworks of existing menu items, are designed to highlight the chain’s transition away from pre-portioned ingredients to sliced-on-site meats and cheeses. The reformulated subs include a Garlic Roast Beef finished with a roasted garlic aioli, and a Titan Turkey and a Grand Slam Ham, both of which now include twice the provolone cheese and a third more meat in their sandwich build.

The centerpiece of this menu rework, which the chain has dubbed “Subway 3.0,” is “The Beast,” a sandwich that features turkey, ham, roast beef, salami, and pepperoni.

Installing slicers in all Subway locations was designed to lower food costs without increasing labor. The chain’s experience so far is that the meat and cheese slicing can take place during slow periods when staff aren’t occupied with other duties.

According to Subway executives, the transition to slicedin-store meats and cheeses is also designed to create a sense of freshness and quality, since the slicing work is being done in full view of customers wherever possible.

The on-going menu rework at Subway appears to have generated positive results, with typical sales per location up around 10% since the effort began several years ago.

The Subway Series initiative was also designed to transition the chain away from customizing each sandwich, ingredient by ingredient, to each customer’s specifications as that individual proceeded down the deli line, instead selling them a “pre-curated” sandwich experience. Subway’s original “walking the line” operational style, somewhat paradoxically, has been successfully copied by a number of other quick service restaurant concepts, most notably Chipotle Mexican Grill.

In interviews with the restaurant trade press, Subway’s menu development staff has hinted that further innovations are in the pipeline. For more on Subway’s menu overhaul strategy, visit Restaurant Business online at restaurantbusinessonline.com/ food/subway-makes-morechanges-its-menu.

Side Dishes

• Duryea Way Wine & Beer Garden is bringing some Thursday evening fun and games to downtown Springfield this summer.

Organized by the Springfield Business Improvement District and billed as a “big ol’ block party,” the beer garden events are being held on Duryea Way, which connects Worthington and Taylor Streets.

Loophole Brewing is taking responsibility for beverage service during the beer garden’s inaugural season. A rotating list of food vendors will be supplying the after-work snacks, with Dewey’s Jazz Lounge doing the honors on July 20.

The Duryea Way Wine & Beer Garden runs from 4 to 7 p.m. every Thursday through Sept. 14, with each week themed to a local organization or celebration. Music, games, and more notch up the fun during each beer garden event. For more details, go to springfielddowntown.com.

• Diemand Farm of Wendell is holding “Lunch on the Lawn” on Saturday.

The event, which runs from noon to 2 p.m., offers a lunch of farm-fresh food to enjoy on the front lawn at Diemand or to carry home. The menu for this month is smokehouse-themed, with ribs, smoked brisket, turkey leg, or chicken breast among the available options.

Live music will be featured with acoustic band 2 Car Garage performing from 1 to 3 p.m.

An online order form is available at thediemandfarm. com. Diemand Farm can be reached at 978-544-3806.

• On July 25, Barstow’s Dairy Store and Bakery in Hadley will be hosting its July Burger Night.

The Springfield Business Improvement District office answers at 413-781-1591.

The evening is a Christmas-themed event that will last from 5 to 7 p.m. and will feature a variety of freshly-made “burger” creations. Among the sandwich specialties on offer, visitors will find the “Christmas in July” burger topped with stuffing, cranberry sauce, bacon, red onion and spinach.