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Firehouse Subs introduces smaller sandwichesFirehouse Subs introduces smaller sandwiches

New sandwich line also gives chain more price-point options

Bret Thorn, Senior Food Editor

April 14, 2017

2 Min Read
Firehouse Subs
Firehouse Subs

Firehouse Subs has rolled out smaller versions of its sandwiches systemwide in a move to attract new customers and drive frequency among existing guests, CEO Don Fox said Friday.

The smaller subs replace the 1,060-unit chain’s lower-calorie Hearty & Flavorful sandwich line, which were reformulated versions of regular subs with less bread and lighter sauces and cheeses. The sandwiches had under 500 calories, but had similar price points to full-calorie items.

“As things progressed, we thought it was more important to have some greater variety, and maybe a greater opportunity on price point,” Fox told Nation’s Restaurant News. 

Along with the new sandwiches, Firehouse Subs has introduced Red Delicious apples and a chopped salad with romaine, tomato and cucumber as new side items. It also started offering two kinds of soup — chicken noodle and broccoli cheese —at about half of the chain’s locations, earlier this year. Prices of the sides vary by location.

The new sandwiches have 2 ounces of protein instead of the 4 ounces in medium subs. The sandwiches are 3.5 to 4 inches long and start at $3.99 for a Hook & Ladder, made with smoked turkey breast, Virginia honey ham and melted Monterey Jack cheese.

Unlike the Hearty & Flavorful line, the new subs are the same build as the larger ones, only in a smaller size.

Fox said the small subs don’t have a specific calorie claim, but the chain’s new menu boards that rolled out earlier this week list three sizes for all subs — small, medium and large — with pricing and calorie information. 

The sandwiches were tested in some markets in the fall, and Fox said they far outperformed the Hearty & Flavorful sandwiches. 

“In fact, we were selling more than twice the number,” he said. 

Accompanied by advertising, he said the sandwiches grew incremental traffic. 

“We believe that adding this option to the menu will help increase frequency for our guests — especially women. We think that this will be a good option for them, and a good chance to lower the check a little bit,” he said 

He also said he hoped the smaller sandwiches would bring in new customers who would be attracted by the lower price point. 

“Hopefully we don’t have an inordinate amount of trade-down from a medium to a small,” without an increase in frequency, he said. 

Fox said he expected an increase in sales of soup paired with the smaller subs.

Local advertising for the smaller subs will begin on Monday, with a combination of outdoor, radio, digital and print tailored to each market. 

Firehouse Subs is based in Jacksonville, Fla. In 2016, systemwide sales rose 5.5 percent, to $674.7 million, according to NRN Top 200 data, and unit count grew 9.6 percent.

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
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