As you point out with inflation rising, obviously the entire quick-service restaurant industry is facing price pressure. Is that going to translate to higher prices?Ĭhidsey: Given our footprint and how big our scale is, we’ve been working on this for 15 to 16 months, and we work very hard to offset all these costs by changes in packaging and other things we did, so we were able to do this on a cost-neutral basis - so we thought. So it’s better quality ingredients we’re talking about.
It’s a very innovative industry and you constantly need to refresh to stay fresh, so to speak, and what we really want to do is demonstrate to our guests and consumers that Subway is back on top of its innovation game. Between new sandwiches and upgrades to core products, there’s about 20 new things that we’re going to expose to our guests or consumers, so it’s really the biggest refresh in the 56-year brand history. We went to work over the last 15, 16 months, really working on our core ingredients - upgrading our turkey, upgrading our ham, our new bread products, smashed avocado, lots of different core ingredients. And the one thing both groups really were looking for was food innovation - the brand hasn’t had a lot of food innovation in the last five or six years - also looking for food that was a little more craveable. We went out and talked to lots of our franchisees.
Explain what differences consumers are going to see.Ĭhidsey: When our new team came as a group in the last year and a half or so, we obviously did a lot of consumer research.
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