Hey everyone! Brennon did a bread evaluation at all stores and he commented that all stores were doing great!
We need to make sure to keep Bread dials on the correct settings:
*Humidity should be between 4-5.
*Heat should be set at between 100-150*
*Oven temperature should be set at 350*
We need to make sure the proofer water is getting changed and cleaned often :)
Thanks!! Keep up the good work!!!
-Dave also mentioned we are ok to use the yellow oil lids on our mustard bottles again!
Friday, September 30, 2011
Riverdale Cookie survey 9-28
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 28, 2011 5:57:46 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
6201
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
assiociate was very alert to mu needs
What one area in general could we most improve upon?
Everything met my expectations
How many times per month do you visit a fast-food restaurant?
03
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
How/where did you pay?
Cash
Clinton Cookie survey 9-28
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 28, 2011 8:29:42 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
22747
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
long line but went fast
What one area in general could we most improve upon?
Everything met my expectations
How many times per month do you visit a fast-food restaurant?
05
Of your monthly fast-food visits, how many per month are at SUBWAY®?
03
How/where did you pay?
Credit Card
Riverdale Cookie survey 9-28
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 28, 2011 9:56:41 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
6201
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
8
Please provide specific comments to help us understand the rating you have assigned above.
Was clean, and I had not been in for a while.
What one area in general could we most improve upon?
Everything met my expectations
How many times per month do you visit a fast-food restaurant?
08
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
Tuesday, September 27, 2011
Any $5 footlong in Starting October!!
Dear Franchisees,
We are quickly approaching the start of "Anytober" featuring any Regular Footlong Sub for $5. Any premium subs like the big philly are not included in this offer. This will be a fantastic promotion to drive traffic to our stores just at the time of year when our sales start to trail off due to the start of the school year and fewer daylight hours.
This promtion will begin on October 1st which is a Saturday. Our weekend crews need to be prepared by having knowledge of the promotion and FAF Window materials in place.
At our recent territory Subway meeting, we reviewed preparation steps for the promtion.
1. Throughput - staffing needs to be adequate to experience an increase in throughput.
2. Inventory Levels - customers will move off the Every Day Value $5 footlong subs and try others. Inventory levels should be boosted on your next Nicholas order. Ingredients that will experience dramatic increase are chicken strips, bacon, and turkey.
3. Food Prep - this promotion will take a week to hit full stride as consumers increase frequency of visits to Subway. Be ready to boost levels of baked bread and prepared Fixins. Throughput will be weak if employees leave the frontline to prep depleted Fixins.
Good Luck Team!!!
Mike Holt
Assistant Development Agent
Abundant Brands, LLC
Riverdale Cookie survey 9-27
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 27, 2011 9:44:39 AM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
6201 (Riverdale)
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
6
Please provide specific comments to help us understand the rating you have assigned above.
Service was rather slow.
What one area in general could we most improve upon?
Customer Service
What specific area of Customer Service did you have an issue with?
Speed of Service
How many times per month do you visit a fast-food restaurant?
15 or more
Of your monthly fast-food visits, how many per month are at SUBWAY®?
10
How/where did you pay?
SUBWAY® Card
Please enter the Host ID printed on your receipt.
081m.2GH2
Clinton cookie survey 9-23
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 23, 2011 9:41:46 AM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
22747
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
What one area in general could we most improve upon?
Comfort/Atmosphere
What area of Comfort/Atmosphere did you have an issue with?
Music - too loud or inappropriate
How many times per month do you visit a fast-food restaurant?
09
Of your monthly fast-food visits, how many per month are at SUBWAY®?
03
How/where did you pay?
Credit Card
Thursday, September 22, 2011
Clinton Cookie Survey 9-20
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 20, 2011 3:48:54 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
22747
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
9
Please provide specific comments to help us understand the rating you have assigned above.
The service was good my sandwich was made fast and it tasted great!
What one area in general could we most improve upon?
Everything met my expectations
How many times per month do you visit a fast-food restaurant?
08
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
How/where did you pay?
Credit Card
Tuesday, September 20, 2011
Farmington Bread
Farmington Crew ( applies to other stores as well),
There is way too much bread being made through out the day. Too much bread is being over stocked and being left out the during the lunch rush and dinner rush.
Customers are complaining about bread being too hard. You guys are the busiest store right now, but you have the hardest bread. How does that happen? You should be going through bread so fast it should be super soft!!
Dave wants all stores to make bread this way:
Opener- you are required to fill the bread holder until it is full in the morning. No extra bread. This should last you until you can make bread after the rush. Dave says he'd rather have you run out of certain breads than over stock bread in the morning. All bread that is crusty and hard NEED to be thrown out in the morning. If there is any doubt if it's hard, undercooked, over proofed- throw it OUT. If night crew doesn't leave you much bread, GOOD! They aren't supposed to. If you feel like you don't have enough time to make bread in morning to fill bread holder because it is empty, then you need to let Stacy and Dave know so we can give you more time in the morning.
Short Shifts- After the lunch rush, fill the proofer with bread every ten min. and restock the bread holder so they have a full bread holder for night. Don't make any extra only enough to fill bread holder.
Night crew- Make sure bread holder is full for your dinner rush and don't make any more bread past 6 or 7 PM. Any bread left in bread holder the next morning is supposed to be thrown away by 11 am... You should only leave opener a pan or two of each bread in the morning.
EVERYONE needs to be properly rotating bread. First bread in needs to be the first bread out. Lets work on fresher better looking bread!
There is way too much bread being made through out the day. Too much bread is being over stocked and being left out the during the lunch rush and dinner rush.
Customers are complaining about bread being too hard. You guys are the busiest store right now, but you have the hardest bread. How does that happen? You should be going through bread so fast it should be super soft!!
Dave wants all stores to make bread this way:
Opener- you are required to fill the bread holder until it is full in the morning. No extra bread. This should last you until you can make bread after the rush. Dave says he'd rather have you run out of certain breads than over stock bread in the morning. All bread that is crusty and hard NEED to be thrown out in the morning. If there is any doubt if it's hard, undercooked, over proofed- throw it OUT. If night crew doesn't leave you much bread, GOOD! They aren't supposed to. If you feel like you don't have enough time to make bread in morning to fill bread holder because it is empty, then you need to let Stacy and Dave know so we can give you more time in the morning.
Short Shifts- After the lunch rush, fill the proofer with bread every ten min. and restock the bread holder so they have a full bread holder for night. Don't make any extra only enough to fill bread holder.
Night crew- Make sure bread holder is full for your dinner rush and don't make any more bread past 6 or 7 PM. Any bread left in bread holder the next morning is supposed to be thrown away by 11 am... You should only leave opener a pan or two of each bread in the morning.
EVERYONE needs to be properly rotating bread. First bread in needs to be the first bread out. Lets work on fresher better looking bread!
Farmington Cookie survey 9-19
From: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 19, 2011 6:54:37 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
Store Id
32711 (Farmington)
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
8
Please provide specific comments to help us understand the rating you have assigned above.
Bread was dry and hard
What one area in general could we most improve upon?
Food
What specific area of Food did you have an issue with?
Quality/Freshness of the bread
How many times per month do you visit a fast-food restaurant?
15 or more
Of your monthly fast-food visits, how many per month are at SUBWAY®?
08
How/where did you pay?
Credit Card
This is second complaint in the last week about Farmington Bread. Do not serve bread you wouldn't want to eat!!! We need to be making bread as we need it. If you let it sit out too long it will become hard!!!
Date: September 19, 2011 6:54:37 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
Store Id
32711 (Farmington)
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
8
Please provide specific comments to help us understand the rating you have assigned above.
Bread was dry and hard
What one area in general could we most improve upon?
Food
What specific area of Food did you have an issue with?
Quality/Freshness of the bread
How many times per month do you visit a fast-food restaurant?
15 or more
Of your monthly fast-food visits, how many per month are at SUBWAY®?
08
How/where did you pay?
Credit Card
This is second complaint in the last week about Farmington Bread. Do not serve bread you wouldn't want to eat!!! We need to be making bread as we need it. If you let it sit out too long it will become hard!!!
Farmington Cookie survey 9-16
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 16, 2011 7:45:44 AM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
32711
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
9
Please provide specific comments to help us understand the rating you have assigned above.
very friendly. fresh veggies. clean store
What one area in general could we most improve upon?
Value
What specific area of Value did you have an issue with?
Not enough meat
How many times per month do you visit a fast-food restaurant?
10
Of your monthly fast-food visits, how many per month are at SUBWAY®?
02
How/where did you pay?
Credit Card
Clinton Cookie Survey 9-14
Store Id
22747 (Clinton)
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
7
Please provide specific comments to help us understand the rating you have assigned above.
Employee was courteous but didnt seem happy
What one area in general could we most improve upon?
Value
What specific area of Value did you have an issue with?
Price
How many times per month do you visit a fast-food restaurant?
06
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
How/where did you pay?
Credit Card
Let's work on Customer service!!! Clinton does really well at speed, but we need to make sure we are taking with customers and being friendly :)
22747 (Clinton)
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
7
Please provide specific comments to help us understand the rating you have assigned above.
Employee was courteous but didnt seem happy
What one area in general could we most improve upon?
Value
What specific area of Value did you have an issue with?
Price
How many times per month do you visit a fast-food restaurant?
06
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
How/where did you pay?
Credit Card
Let's work on Customer service!!! Clinton does really well at speed, but we need to make sure we are taking with customers and being friendly :)
Farmington Cookie survery
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 14, 2011 10:36:20 AM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
32711 (Farmington)
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
0
Please provide specific comments to help us understand the rating you have assigned above.
dry bread toping didnt stay in crusty wheat bread
What one area in general could we most improve upon?
Food
What specific area of Food did you have an issue with?
Quality/Freshness of the bread
How many times per month do you visit a fast-food restaurant?
15 or more
Of your monthly fast-food visits, how many per month are at SUBWAY®?
10
We really need to work on our bread in Farmington. Bread is the most important part of a sandwich. If the customers do not like the bread they won't come back... Please don't make extra bread that will have to sit out for a long time. Combine bread in bread holder (7 to a pan) and make room for new bread out of oven so it doesn't have to sit outside of the cabinet and become hard.
Tuesday, September 13, 2011
Store visits
I went and visited all the stores today and here are a few things we need to improve on.
*Farmington store-
Tuna is being made too dry and being made with the light mayo. Regular mayo is used in the tuna and the crab. The only thing the light mayo should be used for is for the light mayo sauce bottles. There was tuna prepped in store that was four days old. It needs to be thrown out after 48 hours. Please do not prep unless low in bane and none in fridge. Opener it is on your job chart to check all the dates in the fridge.
The bread is being left out too long. Bread should cool and then be put away in bread holder right away. The longer it sits out, the harder it will be. Don't over make bread. If you don't have room to put bread in bread holder, combine bread to have 7 on a pan and throw out any hard or undercooked bread. Make bread as it is needed. If your bread holder is full, you shouldn't have to make any until lunch rush is over. Bread is a big part of making a good tasting sandwich!!!
Farmington needs to be more prepared for their lunch and dinner rush. This means making sure bane, sauces, chips, bottled drinks are fully stocked. Day and night crew need to help each other out. Make sure there is enough bread and preps ready for rushes.
Big appliances need to be cleaned more often. Bread holder, oven, toaster over, fridge and freezer floors. Openers and closers need to be cleaning out the bread holder. It takes a few min. to wipe down the shelves and clean out the bottom. Riverdale had issues with ants in their bread because it was not being cleaned daily. Don't let this happen at your store.
We do not need to prepare the 12 pack of cookies. Dave wants us to put together the 12 pack when it is requested. This way we don't waste cookies.
Bane needs to be cleaner and stocked. It is usually dirty when I visit and today a few things were far above the chill line. Stock the bane but don't over do it :)
New employees need to make sure to get food handlers permit in ASAP and fill out a w4 form. Ask Kelsey if you have any questions.
*Riverdale Store-
When making bread, make sure that you are leaving bread out to floor retard for 10-15 min. Only 6 pans of bread can be put in the proofer at a time. If you put more than this, then they will all be ready to go into the oven at once and most of your bread will become over proofed.
Today when I was in the store, there were chip boxes on the floor and bread boxes on the floor in freezer. Nothing can be on the floor. There are no exceptions when it comes to food on the floor. This is a health code violation.
We need to make sure everyone is wiping down the bread holder. WE HAD ANTS in our bread!!! This is serious. Openers and closers need to do it everyday. Takes a few min. to wipe down shelves and clean out the bottom. Everyone should be doing it through out the day, its everyone's job.
We need to be quicker to help customers. Make sure to welcome the customers and not just say "what can I get for you?" when they walk up.
Always make the customer happy. If you mess up on an order, apologize and do what is necessary to make the customer happy. If you ring up a customer, and they say they wanted a six inch and not a footlong, say you are sorry and give them the footlong at the six inch price. If you upset a customer, make it right with them. If you are unsure how to call Stacy or Dave.
Drive-thru orders- you should be repeating back the order to the customer to ensure it does not get messed up.
*Clinton Store-
We need to make sure to not over stock bread, especially on days that are slow. Our bread is sitting too long. In October we will have all 5 dollar footlongs. This will require more bread, but for right now make it as you need it.
There is too much honey oat bread being made. We only need 3 rows of honey oat bread at the most and 1 row of the rosemary.
Everyone needs to be cleaning out the bread holder, especially openers and closers. Riverdale had problems with ants! Don't let this happen at our store.
When writing on preps, they need to have A.M or P.M. written. It doesn't matter how obvious the time is for example (3 PM) we know wasn't made at (3 AM) but it still needs to have PM written on it. The new yogurt parfait needs A.M. or P.M. because they must be thrown away after 24 hours. If it just says 9 we don't know if it was made in the morning or at night.
In the fridge there is a light. This light cannot be covered with anything. Not even sauce bottles. Sauce bottles should only be in the small fridge. If there is not enough room then we are making to many. We were written up for this by the health department.
*ALL STORES- need to make sure temps are in the proper safety zone. If you take a temperature and it is not, YOU MUST FILL OUT THE ACTION LOG ON THE BACK ask a manager, Stacy, or Dave if you are unsure how to fix the problem. The action taken must be written on the back. Temp of the food It must be checked after that to ensure it is in safety zone.
*Farmington store-
Tuna is being made too dry and being made with the light mayo. Regular mayo is used in the tuna and the crab. The only thing the light mayo should be used for is for the light mayo sauce bottles. There was tuna prepped in store that was four days old. It needs to be thrown out after 48 hours. Please do not prep unless low in bane and none in fridge. Opener it is on your job chart to check all the dates in the fridge.
The bread is being left out too long. Bread should cool and then be put away in bread holder right away. The longer it sits out, the harder it will be. Don't over make bread. If you don't have room to put bread in bread holder, combine bread to have 7 on a pan and throw out any hard or undercooked bread. Make bread as it is needed. If your bread holder is full, you shouldn't have to make any until lunch rush is over. Bread is a big part of making a good tasting sandwich!!!
Farmington needs to be more prepared for their lunch and dinner rush. This means making sure bane, sauces, chips, bottled drinks are fully stocked. Day and night crew need to help each other out. Make sure there is enough bread and preps ready for rushes.
Big appliances need to be cleaned more often. Bread holder, oven, toaster over, fridge and freezer floors. Openers and closers need to be cleaning out the bread holder. It takes a few min. to wipe down the shelves and clean out the bottom. Riverdale had issues with ants in their bread because it was not being cleaned daily. Don't let this happen at your store.
We do not need to prepare the 12 pack of cookies. Dave wants us to put together the 12 pack when it is requested. This way we don't waste cookies.
Bane needs to be cleaner and stocked. It is usually dirty when I visit and today a few things were far above the chill line. Stock the bane but don't over do it :)
New employees need to make sure to get food handlers permit in ASAP and fill out a w4 form. Ask Kelsey if you have any questions.
*Riverdale Store-
When making bread, make sure that you are leaving bread out to floor retard for 10-15 min. Only 6 pans of bread can be put in the proofer at a time. If you put more than this, then they will all be ready to go into the oven at once and most of your bread will become over proofed.
Today when I was in the store, there were chip boxes on the floor and bread boxes on the floor in freezer. Nothing can be on the floor. There are no exceptions when it comes to food on the floor. This is a health code violation.
We need to make sure everyone is wiping down the bread holder. WE HAD ANTS in our bread!!! This is serious. Openers and closers need to do it everyday. Takes a few min. to wipe down shelves and clean out the bottom. Everyone should be doing it through out the day, its everyone's job.
We need to be quicker to help customers. Make sure to welcome the customers and not just say "what can I get for you?" when they walk up.
Always make the customer happy. If you mess up on an order, apologize and do what is necessary to make the customer happy. If you ring up a customer, and they say they wanted a six inch and not a footlong, say you are sorry and give them the footlong at the six inch price. If you upset a customer, make it right with them. If you are unsure how to call Stacy or Dave.
Drive-thru orders- you should be repeating back the order to the customer to ensure it does not get messed up.
*Clinton Store-
We need to make sure to not over stock bread, especially on days that are slow. Our bread is sitting too long. In October we will have all 5 dollar footlongs. This will require more bread, but for right now make it as you need it.
There is too much honey oat bread being made. We only need 3 rows of honey oat bread at the most and 1 row of the rosemary.
Everyone needs to be cleaning out the bread holder, especially openers and closers. Riverdale had problems with ants! Don't let this happen at our store.
When writing on preps, they need to have A.M or P.M. written. It doesn't matter how obvious the time is for example (3 PM) we know wasn't made at (3 AM) but it still needs to have PM written on it. The new yogurt parfait needs A.M. or P.M. because they must be thrown away after 24 hours. If it just says 9 we don't know if it was made in the morning or at night.
In the fridge there is a light. This light cannot be covered with anything. Not even sauce bottles. Sauce bottles should only be in the small fridge. If there is not enough room then we are making to many. We were written up for this by the health department.
*ALL STORES- need to make sure temps are in the proper safety zone. If you take a temperature and it is not, YOU MUST FILL OUT THE ACTION LOG ON THE BACK ask a manager, Stacy, or Dave if you are unsure how to fix the problem. The action taken must be written on the back. Temp of the food It must be checked after that to ensure it is in safety zone.
Monday, September 12, 2011
Riverdale Cookie survey
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 12, 2011 7:45:38 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
6201
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
Friendly staff and great food.
What one area in general could we most improve upon?
Food
What specific area of Food did you have an issue with?
Other
Please tell us what the specific issue with Food was.
Charging extra for meat at 50 cents is a little pricey. I don't like that. I would understand if you put two layers of meat, but you don't.
How many times per month do you visit a fast-food restaurant?
13-15
Of your monthly fast-food visits, how many per month are at SUBWAY®?
04
How/where did you pay?
Credit Card
Clinton Cookie survey
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 10, 2011 1:58:37 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
22747
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
The sandwhich had a perfect amount of topings, and the service was fast and friendly.
What one area in general could we most improve upon?
Value
What specific area of Value did you have an issue with?
Price
How many times per month do you visit a fast-food restaurant?
06
Of your monthly fast-food visits, how many per month are at SUBWAY®?
02
How/where did you pay?
Credit Card
Riverdale Cookie survey
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 8, 2011 4:33:38 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
6201
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
0
Please provide specific comments to help us understand the rating you have assigned above.
I ordered a 6in cold roast beef sandwich, but they made a mistake and made 12in so they needed to remake it. When I got home with the sandwich, I thought, wow this sandwich is really small so I measured it. It was 4in., so I paid full price for 2/3 of a sandwich.It also did not have the pickles I requested, wrapped in the outside wrapper only, no napkins. This not the only time orders have been incorrect this was just the frosting on the cake. There was time when I requested white bread and got wheat instead. Another time no cheese. I could go on but I am just really unhappy right now with the service and with a Jimmy Johns just down the road, I will think about making the change
What one area in general could we most improve upon?
Food
What specific area of Food did you have an issue with?
Sandwich presentation
How many times per month do you visit a fast-food restaurant?
08
Of your monthly fast-food visits, how many per month are at SUBWAY®?
04
How/where did you pay?
Cash
Please enter the Date and Time posted on your receipt.
09/07/11 18:33:31
I apologize for your experience at our store the other day. We would like to invite you back for a free sub on your next visit. I don't know why they wouldn't have just given you the footlong if they have accidentally made it that way. We will just throw it away. They aren't thinking! Also they should be reading your order back to you. Please tell us what date and time you came in so we can address these issues with those working at the time. Please continue to give us your feedback or call me anytime.
Dave 801-787-7812
Riverdale Owner
Riverdale Cookie survery
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 7, 2011 1:45:38 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
6201
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
Clean resturant with good cheerful people who will ask and remember things I like as a customer and be a little flexible, unlike some other places we have eaten, that seem to think they are doing you a favor and forget that it is the other way around.
What one area in general could we most improve upon?
Everything met my expectations
How many times per month do you visit a fast-food restaurant?
13-15
Of your monthly fast-food visits, how many per month are at SUBWAY®?
08
How/where did you pay?
Cash
Please enter the Date and Time posted on your receipt.
09/07/11 12:54:29
Farmington Store Cookie survey
Store Id
32711
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
fast service, great food
What one area in general could we most improve upon?
Value
What specific area of Value did you have an issue with?
Price
How many times per month do you visit a fast-food restaurant?
04
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
How/where did you pay?
Credit Card
32711
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
fast service, great food
What one area in general could we most improve upon?
Value
What specific area of Value did you have an issue with?
Price
How many times per month do you visit a fast-food restaurant?
04
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
How/where did you pay?
Credit Card
Tuesday, September 6, 2011
Monday, September 5, 2011
Cookie survey for Farmington Store
Store IdFrom: Tell SUBWAY® <customerexperience@tellsubway.com>
Date: September 1, 2011 11:35:34 PM MDT
To: <davholl77@yahoo.com>
Subject: New Survey Notice from tellsubway.com
32711
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
10
Please provide specific comments to help us understand the rating you have assigned above.
Excellent service
What one area in general could we most improve upon?
Everything met my expectations
Store Id
32711
Based on your most recent experience, how likely are you to recommend this SUBWAY® Restaurant to a friend or colleague?
(0-Not at all likely, 5-Neutral, 10-Extremely Likely)
7
Please provide specific comments to help us understand the rating you have assigned above.
We have had good experiences in the past. However, at this location, the wheat bread was crusty and much smaller than the italian bread we also received. I believe tthey may have not let the wheat bread rise long enough.
What one area in general could we most improve upon?
Food
What specific area of Food did you have an issue with?
Quality/Freshness of the bread
How many times per month do you visit a fast-food restaurant?
10
Of your monthly fast-food visits, how many per month are at SUBWAY®?
01
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