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Subway to deploy mobile paymentsSubway to deploy mobile payments

Nation’s largest restaurant chain will offer service through Softcard

Bret Thorn, Senior Food Editor

September 16, 2014

2 Min Read
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Subway will deploy mobile payments nationwide starting Oct. 1 through Softcard, a joint venture of AT&T Mobility, T-Mobile USA Inc., and Verizon Wireless.

The Milford, Conn.-based franchisor of more than 26,000 restaurants made the announcement as several large chains said they would use Apple Pay, Apple’s new mobile payment platform.

Formerly known as ISIS Wallet, Softcard uses near-field communication (NFC) technology that allows merchants with NFC reader terminals to accept payments.

Subway said it first started working with Softcard in 2013, including tests in Salt Lake City earlier this year.

“Softcard has proven to be a valuable partner to us and we are proud to extend our relationship with them,” Subway chief information officer Carman Wenkoff said in a press release. “As we’ve worked together to implement and pilot this technology, we've been impressed with the Softcard team and opportunities available through the Softcard platform. By embracing mobile payments and loyalty with Softcard's SmartTap technology, we're making it easier for customers to enjoy smart choices on the go.”

Apple iPhone 6 users won’t be able to pay via Softcard, as that phone will only allow Apple Pay. However, Subway said Softcard is available on more than 80 devices and is preloaded on more than 30 devices.

Subway chief information officer Carman Wencoff said Subway also would be using Apple Pay.

“Both forms of payment will work in our restaurants as soon as they are released to the public,” Wencoff said. “Our terminals are compatible with all forms of NFC. Additionally, Softcard is working with Apple to enable the app on iPhone 6 and iPhone 6 Plus in 2015.”

Subway said it would also use Softcard to offer promotions. Through the end of the year, Softcard users who pay with the app at Subway will receive $1 back on every purchase of more than $1 made with the American Express Serve card. The partnership also will feature a Subway loyalty program, the restaurant company said, adding that Softcard’s SmartTap protocol lets franchisees receive commerce data to their point-of-sales system.

This article has been revised to reflect the following update:

Update: Sept. 16, 2014  This story has been updated with comments from Subway’s chief information officer.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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