Our friends at Subway World Headquarters (SWH) were gracious enough to provide It’s What’s Between with quick answers to our questions. Do not let it be said that Subway doesn’t care about the sandwich concerns of its customers — it most certainly does.First, we must cop to a mistake we made in our last Olivewatch post. The people who make your sandwiches at Subway restaurants are not “sandwichmachen” as we called them; they are actually called sandwich artists. We regret any harm our error has caused the sandwich community.
Now, what we learned, direct from SWH:
1. How many olives you get is not up to the whim of each store, as each franchisee is subject to “stringent regulation” regarding its coherence to companywide “product formulas.” If you feel, as we do, that the formula calls for too few olives, SWH suggests the following: “If you feel that you would like more of a certain fresh vegetable, simply ask the sandwich artist for it.” This doesn’t address the issue of sandwich artist sass-mouth following such a request, but we didn’t ask about that, so … fair enough.
2. The reasons for discrepancies between U.S. and Canadian Cold Cut Combos are “due to many variables such as consumer preference, ingredient availability, and manufacturing issues.” This explanation comes direct from the nutritionist at Subway World Headquarters, so we have every reason to trust it.
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