Making Nutritional Menu Items More ‘Craveable’

2 Min Read By MRM Staff

The philosophy that “good food can be good for you” has been entrenched in the culture at Subway. The brand has provided easily accessible nutritional information for guests since 1997 and listed out calories on menu boards in all U.S. restaurants more than a year before the FDA requirements.

Other initiatives include transitioning to serve only eggs from cage-free hens and only meat products from animals raised without antibiotics, with a goal of completion by 2025 as well as reducing the sodium in Fresh Fit sandwiches by 33 percent and for overall day part sandwiches, by 30 percent since 2009.

While diners are more focused on what’s in their food, Subway found 84 percent of Americans aren’t meeting the USDA recommended minimum number of daily vegetable servings, which is four servings or equivalent to two cups. 

Subway Global Dietitian, Lanette Kovachi, RDN, told Modern Restaurant Management magazine, it’s important for the restaurant industry to be both responsible and…