Subway and expanded to Chennai, Bangalore and Hyderabad in

Subway IP Inc.

is aprivate American fast food restaurant chain headquatered in Milford, Connecticut.Subway has 44758 stores in 112 countries. Subway has 621 stores in India.

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Subwaywas founded by Fred DeLuca along with Dr. Peter Buck as a submarine sandwichshop in 1965. By 1972 the duo began to franchise the Subway brand. Subwayventured into India in 2001 by opening its first store in India at Saket, NewDelhi and expanded to Chennai, Bangalore and Hyderabad in 2003. Mission:·        Subway aimsto continuously evolve the menu of great tasting, nutritious options andprovide access to nutrition and healthier lifestyle information·        Subway ensures the highest quality and safety standards of food for their customers·        Subway aimsto Find sustainable and cost-effectivesolutions that serve the business needs of our franchisees·        Subway focuses on sustainability initiatives on energyefficiency, water & resource conservation, waste reduction, sustainablesourcing and supply chain management·        Subway encourages their franchisees to contribute totheir communities, promote diversity and choose “environmentallyfriendly” options and business practicesSourcing:Subway restaurants are known for serving fresh, greattasting food and good nutritional choices to millions of customers around theworld. Franchisee owned Independent Purchasing Cooperatives or Companies (IPCs)are responsible for procuring our delicious products and ingredients as well asthe equipment, supplies and services used in the restaurants. Subway ensureshigh quality of food and food safety by its sustainable practices by streamliningtheir supply chain.

Food Quality and SafetyStandards:Subway prioritizes foodquality and food safety the most. They aim to consistently meet the highestquality standards in all stages of supply chain. The suppliers have to meet theVendor Code of Conduct.Subway provides detailsproduct specifications and inspects samples from the supplies.

Third partyaudits take place at all approved facilties of Subway for food safety likeHAACP- Hazard Analysis and Critical Control Point and GMPs – Good ManufacturingPractices. The farms are also audited for Good Agricultural andHarvesting Practices. HPP – high pressure pasteurization is a testused in Subway audit process to improve freshness, food safety and eliminatethe dependence on chemical preservatives.Hygiene is alsopracticed by the workers at Subway stores. All Sandwich makers are used to followhand washing procedures to ensure proper handling of food. Products are kept atproper-holding-temperatures. This ensures proper shelf life management of inventoriesin the storeAnimal Husbandry:                Subway is committed to working with suppliersto continuously improve the welfare of the chicken used in our products throughmany avenues such as breeding, bird activity, housing environments and harvestmethods. The supplychain is committed to continual improvements based on scientific research.

Thesuppliers are evaluating alternative breeds with the objective of furtherimproving the welfare of the animal during its lifecycle while still deliveringsafe, quality, great tasting food our customers demand in a way that minimizesthe environmental impact. Subway continues to work closely with our suppliersto identify alternative breed that can be incorporated into our supply chain.Subway also uses best practices in animal breeding like improved housing, improvedharvesting and verification methods·        ImprovedHousing. The suppliersare raising broiler chickens, so they are kept comfortable in a controlled,cage-less environment that protects them from the elements.

The ensure room tomove and constant access to a nutritionally complete diet as well as to water,fresh air ventilation, and periods of light and dark. Also, birds in the US arefed 100% vegetarian diet free of animal by-products. Suppliers already have inplace enhancements to birds’ living environment and activity i.e., improvedlighting, litter management and added enrichments such as perches and hide boxes ·        Improvedharvest methods: In order tosupport humane animal husbandry and harvest method, suppliers use industrystandard harvest methods. By 2024, broiler chicken in North America will beprocessed using controlled or low atmospheric stunning or controlledatmospheric killing as well in Canada.

·        3rd Party Verification. In U.S., meatsuppliers are audited by PAACO (Professional Animal Auditor CertificationOrganization) certified auditors to ensure they meet animal welfare standards.

Also, all chicken products come from chickens raised without antibiotics (RWA)which will be USDA Processed Verified in 2017. This verification will beexpanded to include the continuous improvements in animal welfare practicesoutlined in ISO 34700 as they are implemented. Palm oil sourcing:         Palm oil is used as an ingredient in afew Subway products due to its high quality, desired baking characteristics. Itsupports initiative to eliminate Trans fats. Currently, palm oil is used aningredient or processing aid in some products.

The RSPO (Roundtable onSustainable Palm Oil) was formed in 2004 to promote the growth and use ofsustainable palm oil products through credible global standards and theengagement of stakeholders committed to continuous improvement.Over the past severalyears Subway has worked with our approved suppliers to improve thesustainability of the palm oil used in its products and eliminating it fromrecipes where feasible. All of the Subway’s approved suppliers purchase thepalm oil used in products from RSPO members. Sustainabilty:            Sustainablesourcing of Subway is to extend and support principles of responsible farmingand fishing and want to do our part to help ensure the long – termsustainability of the earth’s natural resources by inculcating best animalhusbandry, fair labor practices as well as sustainable agricultural practices and packaging.Vendors commit to complyingwith fair labor and proper animal husbandry practices, maintaining GoodAgricultural Practices and Good Manufacturing Practices audits for food safety,as well as adhering to our Gold Standard Food Safety and Quality Policy. Subwayuses a combination of internal and external third-party audits to ensure ourstandards are met and to protect the suppliers, distributors, restaurantoperators and the customers.

Working with thefranchisee-owned Independent Purchasing Cooperatives, the Subway brand looksfor vendor partners who share our values and commitment to environmental andsocial responsibility and continually work with them to improve thesustainability of our products. The purchasing strategy includes female andethnic minority suppliers, wherever possible, in all aspects of the supplychain. In the U.S., Subway purchases over $100 million of products fromminority suppliers annually.

Streamlining:            With tens of thousands of restaurantsthroughout the world, Subway aims to make its Supply chain as efficient andsustainable as possible. Many of the vendors and suppliers have worked add ormove locations closer to the distributors and have established re-distributioncenters, thus reducing shipping costs and emissions. Subway has a DistributionOperational Efficiency program that looks for ways to ensure all travel routesand driving techniques are optimized and trucks are shipped full to furtherreduce mileage. In 2007, Subway introduced a process in the U.S.

thatconsolidates all equipment orders into one shipment for new and remodeledrestaurants, eliminating excess packaging and unnecessary waste at the buildingsite, it has now been expanded to Latin America. Product Range:            The product range of Subway is partly standardised andpartly customised to the needs of the local market.