SUBWAY Adds 24,000 Jobs in 2011, Expects to Add 25,000 in 2012
Posted on January 16, 2012
Milford, CT (Restaurant News Release) Through the opening of more than 2,400 restaurants worldwide, including 1,100 new locations just in the U.S. and Canada alone, the SUBWAY® restaurant chain created approximately 24,000 new foodservice job and career opportunities in 2011. By opening an additional 2,500 outlets by the end of 2012, it expects to add another 25,000 full and part time positions—and this doesn’t include jobs in ancillary fields, such as construction, logistics, equipment manufacturing, food processing, maintenance, etc.—an extraordinary achievement for any business, especially during these turbulent economic times.
“Although we have become the world’s largest restaurant chain this past year, it’s more about the opportunities than the numbers,” said Chief Development Officer Don Fertman. “With each new Subway restaurant that opens, there is an entrepreneur that wants to own and operate his own small business and provide great food, exceptional customer service and job opportunities in his or her community.”
The SUBWAY® chain was recently named the top ranked restaurant brand in Entrepreneur magazine’s annual Franchise 500 listings. The magazine’s January 2012 issue and website also lists SUBWAY® restaurants as the #2 overall franchise opportunity, #2 fastest growing franchise and the #2 Global franchise. Also in 2011, the Zagat® Fast Food Survey ranked the SUBWAY® brand “number one” in the “Most Popular,” “Top Service” and “Healthy Options” categories for food brands with 5,000 or more locations.
“From reducing sodium content across the menu and fortifying the bread with calcium and vitamin D, to opening locations in airports, college campuses, high schools, health clubs and hospitals, and one made entirely out of recycled material, it’s clear that we continue to work on staying ahead of the curve as we continue to grow,” said Fertman, who has been with the brand since 1981 when there were only 166 SUBWAY® restaurants open.
SUBWAY® restaurants are just about everywhere—from bustling city centers and suburban shopping malls to bucolic rural communities, bringing great tasting, made to order subs, many of which are low in fat, to sandwich lovers at nearly 36,000 locations in 98 countries.
One of the ways that the SUBWAY® brand has managed its sustained growth is by opening in what are known as non-traditional spaces—often considered by others to be too small, inconvenient or impractical to set up shop—places such as inside convenience stores, factories, department stores, train stations, museums, hotel lobbies, and movie theaters, just to name a few. In 2011, SUBWAY® franchisees opened their 8,000th such location.
Some of the more unique sites where SUBWAY® restaurants can be found include a Goodwill Industries training center in South Carolina, and the True Bethel Baptist church in Buffalo, New York. Both restaurants are used to teach job skills to disadvantaged members of the community. There’s also an automobile assembly plant; several new car showrooms, a pharmacy; a brewery; a combination laundry and tanning salon; a floating restaurant aboard a river boat in Germany; and the construction site of the new World Trade Center in New York City—it sits on an elevated platform that rises as the construction of the building progresses and is only accessible to construction workers.
One particularly noteworthy SUBWAY® restaurant is owned and operated by Bob Ecoffey and Darlene Nichols-Ecoffey. Their franchise, on the Pine Ridge Indian reservation in South Dakota, is one of the few places in the area where residents can get fresh vegetables. It sits in the middle of what the U.S. Department of Agriculture defines as a food desert–a low-income community without ready access to healthy and affordable food. Bob, who is also the local Bureau of Indian Affairs superintendent, says that because healthy foods like fresh fruits and vegetables are so expensive due to their remote location, they are generally out of reach to most members of the community. In a place without shopping malls, movie theaters, banks or other big businesses, their restaurant is busy all day long, serving customers looking for healthier options and an alternative to pricey produce.
Jan 2012
SUBWAY Adds 24,000 Jobs in 2011, Expects to Add 25,000 in 2012
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FEEDSPOT ACCREDITATION
It’s ironic how much money is spent annually by subway on advertising and this recent effort by Don Fertman to promote Subways image. I say ironic because here in Pakistan, we are being served everything from Caterpillars, Flies to Cockroaches in our Subs. The outlets have pathetic hygiene conditions with servers picking their nose in front of customers, clipping their nails on counters and cockroaches coming out of their kitchens if it wasnt enough to make you throw up in your mouth already.
There are no checks and balances because the Development Agents are the very people who own majority of the franchises. Convenient, because you cant get your complaint heard or an impartial resolution.
Customers come down with food borne illnesses such as food poisoning, hepatitis, typhoid. I loved Subway, I still do. But I’m a little repulsed now. I had been eating for 3 months straight at Subway store id 39526. There were flies and the insect killers didnt work. I politely filled out a suggestion card and also asked the server to tell the owner to do something about the insect killer.
Next visit, nothing had happened. So I decided to take snaps of the dead and alive flies on the premises and email them to him. As I did so, a server on the counter started clipping his nails since there were no customers to serve at the time. A few days earlier, a server had picked his nose oblivious to on looking customers. I reprimanded him, he apologized and I let it slide thinking it was a one off incident. Keep in mind, we are brain washed by the clever advertising into thinking regardless of geographical location. Subway would maintain its standards of hygiene at least. Not so.
As I was done finishing the email, a large cockroach came out of the kitchen making me want to throw up. I stopped going to Subway after that but it was already too late. I came down with Hepatitis A and was in the hospital for 2 weeks of what seemed like a near death experience.
2 months passed and the owner still didnt reply. I called Subway HQ and threatened a lawsuit. I was given nothing but lip service by their attorney “We will look into this but can’t promise you a time frame for a resolution as we have never dealt with such a situation before’. Add insult to injury why dont you? The owner emailed me saying the workforce was to blame, and took no responsibility for the incident.
These are the kind of people you want representing Subway Don Fertman? The kind that play with peoples lives and safety? Why? Because its good for profits and business? Have you any idea how many customers you lose when this happens? I’m looking at a relapse of the Hepatitis A and Subway International wants to do nothing about it because business is good so far in this part of the World.