Making it even better

Back in 1965, when Fred DeLuca and Dr. Peter Buck opened their first sandwich shop in Bridgeport, Connecticut, as part of a family business that still stands strong today, they had a simple goal: give their neighbors and customers easy access to good, quality food at a great value. Today, even though we've grown, we still uphold the same standards. We still make sandwiches in an open-kitchen, where our customers

can see and choose from a wide variety of freshly baked breads, meats, vegetables, flavorful sauces and other ingredients and work with a Subway Sandwich Artist™ to make their perfect sandwich.

We are committed to choice and quality, and we also take wellness and environmental responsibility very seriously. That's why, since the first restaurant opened, we have been on a journey to always improve everything we do.

We also have a commitment to make these improvements without sacrificing taste.

Our (Partial) Timeline

2015

Introduced a new recipe roast beef that contains no artificial flavors, colors or preservatives and is made by roasting beef with increased levels of garlic and pepper.

Removed Carmel color from steak and pastrami.

2014

Increased whole grains and removed caramel coloring from 9-Grain Wheat bread.

Each 9-grain footlong now contains 100% of the whole grain requirement and recognized by the Whole Grains Council with the Whole Grains Stamp.

All Subway® sandwiches and salads free of high fructose corn syrup (HFCS).

New premium-cut white meat chicken strips contain no colors from artificial sources, artificial flavors or artificial preservatives.

Removed Azodicarbonamide from all breads.

2013

Spinach added as a core vegetable offering.

2012

Introduced chopped salads nationally as a new way to enjoy a fresh, made-for-you salad.

Italian white bread now vegan friendly.

Met nutritional guidelines to receive and use American Heart Association Heart Check certification.

Offers a variety of sandwiches under 400 calories.

2011

Fortified US Breads with calcium and
vitamin D.

2010

Nutrition calculator, available on subway.com, provides customized sandwich nutrition data.

Launched "A Better Breakfast" nationwide, which allows customers the same customization and veggie options they have come to expect at a SUBWAY® restaurant but now with egg white and omelet sandwiches.

2009

Launched global sodium reduction initiative.

2008

Artificial Trans Fats removed globally.

2007

Added Fresh Fit Meals™ for adults and kids to menu, providing our customers new meal choices such as sliced apples, bottled water and milk.

Increased fiber content in wheat bread.

2001

Complete ingredient and allergen listings available for sandwiches and salads.

Introduced new sauces and seasoned breads — including topped wheat bread.

1998

One of the first QSRs to list full nutrition
for all menu items on detailed brochure
and on subway.com.

1997

"7 under 6" menu introduced (now just referred to as the "Under 6" menu) and started promoting those healthier options on napkins, cups, clings, tray liners and menu boards.

1983

One of the first QSRs to start baking bread in restaurants.

1965

First sandwich shop opened in Bridgeport, CT, providing customers with made-to-order, handcrafted sandwiches at a great value while providing exceptional, personalized service.

Road to great taste

We've always been committed to improving. Check out how far we've come in the last 50 years and where we're headed to bring you an even better Subway® experience.

See our Journey

We've Improved Our Recipes

See how we've done it