Subway Manager Training

Front 1

Factor

Back 1

The average selling price per unit sold.

Found by dividing the adjusted unit sales by the adjust units sold.

Front 2

Unit

Back 2

Any sandwich (footlong, 6-inch, or mini), salad, muffin or pizza.

Front 3

Cost of units %

Back 3

the percentage of total sandwich and salad sales paid for the food and paper used to make all units.

Found by dividing the cost of units by the total units sales.

Front 4

Productivity

Back 4

The total number of units produced per employee hour.

Found by dividing the total units by the hours worked.

Front 5

Drink Percent

Back 5

The ratio of the number of drinks sold compared to the number of units sold.

Found by dividing the adjusted drink units by the adjusted units sold.

Front 6

Cents Per Capita (CPC)

Back 6

The average amount of money spend on subway food by every person in a given area each week.

Front 7

Average unit volume

Back 7

Average weekly sales for one restaurant or entire market (a.k.a. net sales).

Front 8

Four Levels of Control

Back 8

-Cash-in (Each shift)
-Control Sheet (Daily)
-Weekly Inventory and Sales Report (Weekly)
-Combo Report (Long Term)

Front 9

Physical hazards

Back 9

Foreign matter or particles of items found in food that may cause illness.

Front 10

Chemical hazards

Back 10

Contamination of food by chemical substances such as pesticides, detergents, additives and toxic metals.

Front 11

Temperatures to remember

Back 11

Freezer at or below 5 degrees, Refrigerator: 33 to 41, Cold section sandwich unit: 33-41, hot section 140-165.
-Must take temperature at least twice or better to take every 4hrs.

Front 12

Retarding

Back 12

It takes 8-12 hours to retard dough.

Front 13

Scoring

Back 13

Adding 4 slightly diagonal slashes to the top of each retarded bread stick.

Front 14

Floor Retarding

Back 14

Allowing bread to reach room temperature for 20 minutes with an internal temperature of 50-55 degrees.

Front 15

Proofing

Back 15

The average temperature and humidity setting for the proofer is 100-105 degrees, with humidity at 80-85% or 3-5 dial setting.

Front 16

Baking

Back 16

Bake bread at 350 degrees and the average bake time for white and wheat bread is 13-22 mins.

Front 17

Cooling

Back 17

Allowing bread bread to cool in open air for 30min.

Front 18

Storing

Back 18

Left over bread should be discarded by 11am the following day.

Front 19

Bulk Method

Back 19

•Place in approved container and rapidly microwave product to internal temperature of 165.
•Maintain at a temperature of 140-155
•Discard after 4hours.

Front 20

Tuna

Back 20

Mix 1 pouch tuna with 26oz. mayonnaise (half a bag).

Front 21

Ham Sandwich

Back 21

8 slices of meat and cheese for ft, 4 slices for 6inch, 2 for 1/3

Front 22

Tuna

Back 22

4 scoops for ft and 2 for 6inch

Front 23

Italian BMT

Back 23

6 Pepperoni, 6 salami, 4 ham

Front 24

Spicy Italian

Back 24

10 pepperoni and 10 salami

Front 25

Subway Club

Back 25

4 turkey, 4 roast beef, 2 ham

Front 26

Meatball

Back 26

8 meetballs

Front 27

Veggies

Back 27

-Ft long = 1.5oz of lettuce, .5oz of onions, 6 everything else footlong.

-mini = .5oz of lettuce, .125oz of onions, 2 of everything else.