[indent][indent][indent][indent][indent][indent]:dubious:[/indent][/indent][/indent][/indent][/indent][/indent]
[indent][indent][indent][indent][indent]Speak for yourself.[/indent][/indent][/indent][/indent][/indent]
All this food talk… so hungry.
I believe Subway needs to overhaul, they have a very basic and very cheap offering—
substandard processed turkey dark meat “product” with some common canned and pickled condiments, as well as “fresh preserved”
vegetables. The thing about the fresh veggies are that they are not anywhere near fresh, they are vacuum packed “fresh industrial vegetables”
sprayed with a chemical preservative that is quite noticeable- especially remarkable on the lettuce AND GREEN PEPPERS…Mealy, pale orange tomatoes and MCd’s Green bucket o’ pickle chips
(HEY, LITTLE SECRET…YOU TOSS THOSE PICKLES IN A LITTLE SEASONED FLOUR AND DEEP FRY THEM FOR ABOUT A MINUTE AT 365f AND YOU GOT THE NEXT “MOZZARELLA STICKS WITH DUNKIN SAUCE” (SEND ALL OF THOSE PRODUCT DEVELOPMENTS RESOURCES TO FIND THE CHEMICALLY ENHANCED BEST dIPPIN’ SAUCE THAT APPEALS TO THE LOWEST DENOMINATOR…PROBABLY A VERY SALTY, SWEET AND PROCESSED FLAVOR SAUCE…MAYBE AKIN TO BLOOMIN’ ONION SAUCE WITH A HINT OF SWEET AND SHARP HORSRADISH.
dEEP FRIED DILL PICKLES MEANS THE ANTICHRIST, PEOPLE!!!..“no, yOU REALLY GOT TO TRY THEM!”, WILL BE ON THE LIPS OF EVERY NEXT CUSTOMER AND PROBABLY YOURS.!)
Subway needs to go back to basics with the quality of their product, they need to bring fresh vegetables into the scene, product as needed, instead of onions waiting around and
rotting (as I have found in some cases). Subway has really taken an already “fast food” and sacrificed quality to achieve a “faster fast food”. It is obscene and an affront to real submarine sandwiches and grinders. They serve a soft insubstantial sandwich…they need to offer a jardinera, roasted red peppers, pickled cherry peppers, real cheese and meats, or at least a higher quality or a passable version of genuine imported…what they have now has no character and tastes like a generic sandwich.
They need to get a crusty bread from a central bakery, with real ovens and a genuine snap and crustieness, A substantial hearty bread.
They have the resources at this point to make the “quality jump” and the sad part is that the cost would be negligible and probably only result in a few cent cost increase.
Why must profit and quality be such enemies?