Launched in February across 170 trial locations, the Spudway range features jacket potatoes with a variety of toppings, including cheese and baked beans; tuna mayo and cheese; and taco beef and cheese.
The company says the initiative has exceeded performance expectations, contributing to increased same-store sales and guest traffic.
“We’re always looking for ways to evolve our menu with options that are fresh, convenient, and affordable,” says Cathy Goodwin, interim director of innovation and culinary at Subway EMEA.
“Spudway has resonated strongly with both guests and franchisees, showing that there’s appetite for familiar comfort food with a Subway twist.”
Franchisees have also welcomed the move. Matt King, a multi-unit franchisee based in Lincoln, says the spud range has helped attract new customers while offering regulars more variety.
“The response has been incredible,” he says. “Spudway has brought new guests through our doors and given our loyal customers another high-quality option to enjoy.”
The Spudway trial forms part of a broader strategy by Subway to enhance the guest experience and support franchisee profitability. Other initiatives include the rollout of its Fresh Forward 2.0 restaurant design, the expansion of self-serve kiosks, and continued investment in its digital platforms, including the Subway App.