Frequently Asked Questions

The SUBWAY restaurant chain was founded by Fred DeLuca, a young 17 year old student and Dr. Peter Buck. The first store opened in Bridgeport, Connecticut, USA on 28 August 1965 under the name "Pete's Super Submarines."

To provide the tools and knowledge necessary for entrepreneurs worldwide to succeed in the restaurant industry by offering their customers excellent service at any time through quality products, prepared by their criteria and before their eyes.

The initial investment of between 90 k € and 170 k € for a traditional site.

SIBV offers various services such as layout of the shop and support local marketing.

Adults aged between16 and 39 years are our target.

To attract customers and bring them back! In other words, the chain wants to educate all potential customers to its products, convince them to try, and loyalty through affordable prices and a delicious range of products.

El uso de guantes desechables es obligatorio en todas las manipulaciones que impliquen contacto con los alimentos. Cada franquiciado recibe instrucciones detalladas acerca de las normas para una correcta manipulación de los alimentos con las que instruirá al personal de su establecimiento. Dichas instrucciones van desde cómo hacer un lavado de manos correcto hasta el uso de guantes y la rotación de los alimentos. El producto se prepara fresco a diario y hay un control periódico de la temperatura de frigoríficos, congeladores y mostradores.

Each franchisee candidate receives two weeks of training spread half theoretical one of our head office's (8 hours of training on our intranet are required before any registration) and half in a SUBWAY^® restaurant for the practical part. At the end of the two weeks, each attendee must pass a comprehensive exam in order to become a SUBWAY^® franchisee. Once training is complete, the franchisee starts working with their Development Agent on the next steps.