The Training Process
Day 2: You will first begin by having the manager insert your information into the store computer so that you can be assigned a password to clock-in and clock-out. After completing that process, you will be taught how to cut all the different vegetables that need to be cut. After completing this process, you will move on to the front of the restaurant where you will be taught how to re-stock the whole line. This is a very important procedure due to the fact that if the line is not restocked correctly, you will constantly be running to the back to get vegetables or meats whenever you run out.
Day 3: You will begin by learning how to make bread. After learning about how to make bread, you learn how to bake cookies.
Day 4: You will first begin by helping customers by making there sandwiches. This will be your first time being on your own without any supervision of a manager. Once you finish in the front, you will be taken to the back where your trainer will show you how to wash dishes with the 3-compartment method (Rinse, soak & sanitize). After that, they teach you how to close the store.
Day 5: First, you'll start off by being tested in the front of the restaurant with customers, and also to see how you fare with the Sub-way process. Once you have passed this task, you will take your final validation which will mainly be what you learned throughout your training. From here, you are done with training and passing or failing the final validation will decide the fate of whether or not you get the job.
Startup Costs, Ongoing Fees and Financing
Total Investment: $116,600 - $263,150
Franchise Fee: $15,000
Ongoing Royalty Fee: 8%
Term of Franchise Agreement: 20 years, renewable
Veteran Incentives: Franchise fee waived if opening on a military/government location; 50% off franchise fee if opening on non-government location but receiving government financing
Financial RequirementsNet Worth: $80,000 - $310,000
Liquid Cash Available: $30,000 - $90,000
Year U.S. Canadian International
2014 26,617 3,117 12,493
2013 26,240 2,962 10,565
2012 25,370 2,815 9,014
2011 24,722 2,717 8,481
If you have a store that is merely average you should profit in the ballpark of $80k/yr.
Now lets say you were lucky enough to get a great location and you store does $15k/week (the area I am in has several stores that do this and much more in sales so it is very possible), well you should be making in excess of $150k per year.
Now, one or two stores are not going to make you a multi-millionaire, but you can make a comfortable living without much of a time investment.
Obligations and Restrictions
2. Subway serves about 7.6 million subs every day, enough to feed every person in Los Angeles, Chicago, and Dallas.
3. Subway has 41,766 locations. That means it has opened and average, more than two restaurants per day since 1965.
4. Subway uses enough cheese in a year to fill 600,00 professional ice hockey rinks.
5. Some of the most unusual Subway locations include a laundromat, car dealership, and church.
6. Subway makes enough sandwiches in a year to wrap around the earth 14 times.
7. The chain uses an average of 16 acres of lettuce per year, or 35 football fields.
8. Subway employs more than 46,000 hens that lay eggs for its cookies around the clock. In a year, those hens lay 14.4 million eggs.
9. Subway plans to have 50,000 restaurants by 2018. To achieve that, Subway will need to open more than 6 restaurants every day.
10. Subway employs about 410,000 people, or the population of Miami, Florida.
11. There are more Subway locations that McDonald's locations worldwide.
12. Subway uses more tuna, tomatoes, and frozen cookie dough than any other company in the food industry.
13. All of the olives Subway uses are hand-picked, not machine-picked.