Sorry Subway, I do a survey every time, and today, you guys really let us down, terrible sandwiches One more thing, when one person is making the sandwiches, I don't think they should ring up your food while the sandwich is in the oven and she has her food gloves on, then go right back to making your sandwiches with the same gloves on. I hope this isn't the "New Subway" Sandwich because we are frequent Subway eaters :( Just one week before at a different location, we had wonderful sandwiches, our by flying J truck stop Jerome. There was a tiny bit of lettuce and 2 skinny onion pieces as well. they have a sign up saying "no extra veggies due to shortage" ok, I get that, but does it mean that we also only get half what we originally got on our sandwich that we pay the same for? She only put 3 spinach leaves on, and I asked if I could please have a little more, and she pointed to the sign and 2 peppercinis? I said you usually put more than that on to start with, and she ignored me.
"You can put a red in the ground," warned Hale, whose red onions are sold in Subway's 20,000 North American franchises.I'm very disappointed at this visit to Subway at the Jerome location by the freeway Jerome. sales manager for Nunhems Inc., the largest onion seed supplier in America. Producing a good variety takes about 10 years, said Ton van der Velden, U.S. But the real pretty _ the red wing, salsa, red bull seeds _ those are hard to find," he said.īecause the yellow onion has been by far the most popular variety for decades, seed breeders have focused most of their attention there.
You can get the ugly, the not-so-pretty reds. When he's not out harvesting or caring for his fields, he's on the phone looking for a good pail of red seed. In the past two years, he has doubled his area of reds to around 60 acres, hoping to meet demand from grocery chains. The red onion's sudden popularity caught the farming industry off guard, with many farmers forced to scrounge for seeds.ĭan Miyasako, 44, inherited his father's farm in Homedale, Idaho, where the elder Miyasako had been growing yellows since the 1940s. Not all major chains have jumped on the red bandwagon.ĭomino's Pizza is sticking with yellow after testing red onions and finding their quality and consistency were harder to assure. Last year, Burger King began using red onions in its salads, though it is staying with yellow on its Whoppers. "Red was outpacing yellow to the point where there was no point in having the yellow anymore," said Steve Sager, who owns a franchise in Palm Beach Gardens, where the two were tested side by side. In spite of the higher price tag, the switch was a "no brainer," said Nick Hauptfeld, Subway's manager of new product development.Īfter doing tests in selected sandwich stores, Subway researchers concluded that their customers chose red onions to yellow 3-1, he said. The same held for Subway, which changed to reds in 2003. The decision to switch was a "significant investment" for the chain because red onions are pricier than their yellow relatives, he said. Subway Menu Prices and Locations in Homedale, ID. Overwhelmingly, their subjects chose the more colorful one, even though the two onions also differ in taste, with reds generally thought to be milder. Use the store locator to find Subway locations, phone numbers and business hours in Homedale, Idaho. So they did a test, putting two pizzas in front of customers _ identical but for the fact that one was topped with reds, the other with yellows. "Cheese is light in color and so a white or yellow onion doesn't show up," Mehta said. In the company's pizza lab, researchers were bothered by the fact that the yellow onion blended with the cheese. "Consumers, first of all, eat with their eyes," said Shirish Mehta, chief food innovations and technology officer for Dallas-based Pizza Hut Inc. Of the overall onion market nationwide in 2004, 88 percent were yellow onions, 7 percent were reds, up from 5 percent five years before, and 5 percent were white, according to the National Onion Association.įast-food chains are discovering what gourmet chefs have long known: A dish's visual presentation is almost as important as its taste.
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