For those who want to by such branded products I say go ahead… And you are welcome to it! Yum-Yum ([?])
they probably would make more money at the deli selling it by the lb. because subway only puts 4or5 slices of meat on thier subs.
I buy my deli meats and cheeses at my local supermarket. They are usually really good and are the cheapest around.
Many years ago, I ate in one of the chain sub shops. (I think it was "Blimpies"?). I was a truck driver, waiting for a delivery and the place was right next door- how bad good it be? (I should have thought back to living in LA in mid-70’s, seeing a sign that said, "East Coast Style Submarine Sandwiches" and being served something on a hot dog roll with relish on it…). It was bad (seems like the bread had the same cheap hot dog roll texture as the one in LA, too…).
I now live in a somewhat "rural" section of NJ with no chains within 10 miles of me- until the "town fathers" allowed this huge ugly strip mall to be built in a corn field on a state highway that passes through town on the way to the NJ Tpk, which features a Dunkin Donuts (for morning commuters) and a Subway. And, one day, hungry and (not thinking straight), on that side of the road, I stopped in. I thought it was weird when the guy in front on me was asked "What do you want on it?" and he had to explain that a sub (in NJ anyway) is a sandwich with oil, vinegar, lettuce, onion and tomato. (Not that you can’t add or subtract to the list, but that’s what a standard sub *IS*).
When I got to the front of the line, I saw that they had pre-sliced meat piled up in the cooler and it all had that sort of rainbow-like sheen and hard curly edges that old cold cuts have. Uh, no thanks- I left.
I used to buy all of my cold cuts (when I took a lunch to work) at a small Polish deli near South River, NJ, which made most of their own cold cuts and after that, I have a hard time eating ANY commericial brand, even the "good" brands like Boarshead. On a sub, with all the other ingredients, I admit, it’s easy to eat most commercial brands, altho’ there is a tendency nowadays to put a LOT of meat on some subs, a la the way the make "wraps" and the meat is up to one inch thick. I bought two subs the other day and they were over $11 each! I was shocked at the total but, when I got them home I figured it was technically "worth it" for the quantity of meat, but I would have been much happier with a sandwich with half the amount of meat (and a corresponding lower price).
About a month ago, the weekly circular for the New York Metro-area Pathmarket supermarket chain started running specials on Subway-branded deli meats and cheeses. The specials were in the Deli section of the circular. People on this forum have never raved about the quality of Subway’s meats and cheeses. That is why I was surprised at the high prices of these luncheon meats (even on sale), often higher than those of Boar’s Head, Dietz & Watson, Thumann’s, etc. at competing supermarkets. Last week they were featuring Subway turkey breast at $6.99 a pound and American cheese at $5.99 a pound. This week they are featuring Provolone cheese and Genoa salami, both at $6.99 a pound. Regular prices are $1-$2 a pound higher. Now, it is well known that Subway does not give territory protection to their franchisees but I know of shopping centers that have both a Pathmark and a Subway sandwich shop. So this raises the question – is this head-to-head competition?
The first question in my mind was the same as the Nathan’s hot dog question – is the hot dog sold in supermarkets the same as served at Coney Island? So, I figured I’d see what was being said in the trade rags. I found if you google Subway and Pathmark, you get the best hits. Seems Smithfield Packing or whatever they are called these days was looking to launch a new line of luncheon meats, so they decided to pimp Subway. Are the cold cuts the same in sub shops and supermarkets? I found this weasel statement in a press release:
"Smithfield Deli Group is committed to producing the same high-quality, delicious, fresh, and healthy products as are offered at Subway restaurants nationwide," said Richard Goodman, s.v.p. of Smithfield Deli Group, in a statement.
I never got to try any, since my visits to Parhmarks in the last month were always late at night after the deli department closed. If the supermarket-branded cold cuts are indeed different, we will start having to use the terms "supermarket Subway" and "sub shop Subway" in our discussions.
As the trade rag articles state, these are being test marketed for a year. The Subway web site says nothing about their new source of income.
The meats and cheeses will not just be available in the New York metro area. Smithfield said it plans to expand the test to other U.S. grocers and mass retailers during the first half of 2007.
I wonder how the Subway franchisees feel about even less territorial protection than they have now.
Subway Meats and Cheeses Sold In Supermarkets
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