Facility Review

Facility Review

I was able to visit a Subway, and tour the whole store. I think the layout of the store was good; I would give it a 7, or maybe even an 8. The two entrance doors were set up in a way that was good for the flow of traffic. Customers could come in, form a line without having to stand outside, and could see ‘movement’ as they moved towards the ordering spot. When I toured the back room, it was well organized, but it was a little small and kind of cramped. The owner actually had a reason for this! He said that when Subway first started, they made a cookie cutter design for their franchises, but they did not expect to become so popular. So, in effect, the backroom is an example of how reality outpaced their vision. The backroom is set up with the cooler being in the center, and a pathway that goes around it. Prep on one side, dry storage and sinks on another, more dry storage in the back, and the freezer, and a prep / storage / unused area on the last side. The last side that is basically unused has a bain that was intended to be used solely for the drive thru, but the drive thru has never been busy enough to support the extra employee it would take to have that bain in use. I think the way the front line, resisters, and drive thru are set up in the best way possible. It was planned very well and is very efficient. I think the mostly unused side of the cooler should be changed. It would be more efficient if a smaller prep table was put in and a small shelf for more dry storage, maybe storing the catering boxes here, along with the things that do not have to be ordered every week like the saltines, plastic silverware, and salad bowls. This would open up the other dried good shelving for the sauces, prepackaged vegetables, and herbs.