Breaducation 101

Frozen Subway Bread

Millard Refrigerated Services makes and freezes dough for hundreds of Subway restaurants throughout the Northwest.

If they say their bread is fresh, then ask to see their mixer. But what does that really mean? What does it matter if a restaurant has or doesn’t have a mixer? Good questions, the exact questions we hope to answer through the re-breaducation of sandwich lovers everywhere, starting with you.

The truth is, our competitors hope that you don’t read this. They hope you are content with their dirty little secret: there is no flour, no mixer, and no “fresh” dough in the back of their restaurants. “But wait,” you might think, “I’ve seen (xyz sandwich chain) cooking ‘fresh’ bread in the front of their restaurant with my own eyes.” While this is true, and their customers do see bread rise and bake right before their eyes, it’s what they don’t see that is truly important: where did that bread come from?

“Surely they must just mix it in the back,” you might think, but we’re here to tell you, that’s just not the case. In nearly every one of the national chain sandwich shops, they use something called “Par-bake” technology. It’s the process by which their “fresh” dough is made in mass production in a factory, infused with preservatives, dough conditioners like azodicarbonamide and other toxic ingredients designed to make the bread last longer, look fresher, and of course, lower costs of production.
Breaducation, Planet Sub, Sandwich Shop

While this process is commonplace today, it didn’t used to be. Back in 1979, when Planet Sub took root as Yello Sub in Lawrence, Kansas, we made every loaf of bread the old fashioned way: mixed in the store from flour, yeast, butter, water, sugar, and salt, then rolled out by hand, then proofed and baked prior to being served.  While the recipe has changed over the years (most recently by removing butter to make our bread 100% vegan), the process has not. Making bread this way takes extra: extra labor, extra time, extra room in the kitchen to store ingredients, and extra craftsmanship. After all, not just anybody could be tasked to make the beloved recipe, and there was also a sense of pride in even being able to “roll out a batch”.

We are here, through this breaducation process, to tell you that this principle is alive and well at every single Planet Sub restaurant. We’ve always made our bread by hand, from scratch, and we always will.  It’s laughable to know that there isn’t a single cup of flour in the back of our competitors restaurants. It’s frustrating to know that they have some people fooled, that the frozen bread icicles they serve might actually be passed off as something fresh, or even healthy. It’s like taking a TV dinner from the freezer section, serving it up at Thanksgiving dinner, and then telling your guests that you slaved all day to make the meal fresh. Lies!

In fact, the word fresh is defined by the Merriam-Webster dictionary as: Newly produced, made, or gathered. Not preserved by being frozen, canned, etc. How can a company freeze their product, and turn around and call it fresh? Easy: marketing dollars and celebrity endorsements. Well, good friends, it’s time to redefine fresh, breaducate the masses, and start spreading the word.

-Planet Sub


Planet Sub Opens New Franchise in St. Joseph, MO

St. Joseph, Planet Sub, Sub Sandwich ShopPlanet Sub recently opened in St. Joseph, Missouri marking the first new prototype store in near proximity to the Midwest chain’s corporate headquarters.

“I have been eating at Planet Sub in Kansas City for years and always thought one would go over great in St. Joe,” said franchisee Shannon Johnson. “The feedback since we’ve opened has been great from everyone. Multiple customers have asked, ‘Why didn’t you open Planet Sub up years ago?’”

Being only 45 minutes away from the majority of the corporate stores, opening a new unit in St. Joseph was a markedly delicate decision; “We knew the demand for the product was great, it seems like every week someone was demanding we open a store up there,” said director of marketing, Trevor Forssell. “But we had to be sure the location was excellent and that the operator would maintain unwavering brand integrity before we would allow a unit to open that close to home base. We feel like we’ve found that in the site as well as with Shannon.”

The location is an endcap directly off the Belt Hwy, the main vein of St. Joseph in the Shoppes in North Village. The lifestyle center has multiple national tenants as well as complimentary dining options, and also places the unit central enough to service a large area with both delivery and catering.

“The St. Joseph store really is a testament to the direction of the brand as a whole,” said Director of Franchising, Ryan Joy. “Two years ago, we stood in the exact same center considering opening a corporate unit, and here we are today passing the opportunity on to a very excited franchisee. Our focus and vision for the development of the franchise system has never been stronger.”

Johnson added, “I’ve had numerous customers say, ‘this might be the best sandwich I have ever had.’ It makes me immeasurably proud knowing that our product is truly that good, and when people tell me they are interested in opening a Planet Sub, all I can say is, go for it. I wish I had done this years ago.”

Planet Sub in St. Joseph: 5301 North Belt Highway, Suite 115, St. Joseph, MO., 64506. (816) 368-5953


Planet Sub opens new prototype featuring drive-thru service

Sandwich Shop, Drive-through, Drive-Thru, Planet SubPlanet Sub has opened their first new drive-thru prototype location in North Sioux City, marking their first store in South Dakota. The franchise group who opened the new store earlier in July of 2014 has extensive restaurant experience within their portfolio, and being new to the Planet Sub franchise family were eager to be a part of the prototype development.

“We jumped at the opportunity to launch the new prototype alongside a group with such strong operational experience,” said Director of Franchising, Ryan Joy. “It is always exciting to add new technology and revenue streams to our systems.”

In addition to the new drive thru model, the location offers extended hours to allow for fresh-made breakfast options. The concept will use it’s famous bread made from scratch for hot breakfast sandwiches along with a variety of made to order breakfast burritos, and cinnamon rolls.

“We are excited to be adding a new layer of convenience to the guest experience,” said Trevor Forssell, Director of Marketing. “First, we are capturing an entirely new revenue stream, but also we are reshaping what it means to get a sandwich on the run. Until this point the options in the sub category have been very limited for those seeking a quick and convenient option that offers a healthy and satisfying meal. Nothing beats our oven baked subs, granted I’m biased, but the smiles on the faces of our drive-thru customers don’t lie.”

The store located just off I-29 in North Sioux City has both freeway access and visibility, which has led to an influx of new patrons eager to try something fresh and new. Customer interaction and service is a priority to Planet Sub’s branding philosophy, and guests are now able to enjoy this same experience from the comfort of their cars.


5 Ways To Order Off-Menu, Like a Boss.

Here at Psub there is no shortage of tasty creations with a plethora of unique and delectable options to help you ascend to sandwich-nirvana. Maybe you’re still making your way across the menu, in which case, carry-on and get your sub on. If you have already taken ‘le tour-de-sub’ and are searching for more adventurous culinary terrain, then perk your ears, and your tastebuds for a few Psub-approved tips to take your order to the next level.

  1. Some like it COLD. Sure, we’re known for our “crispy-on-the-outside, soft-and-gooey-on-the-inside” oven-baked subs, but simply trying your favorite HOT sub COLD could potentially change your world. It’s like trying to write left handed, only less frustrating. Looking for some suggestions? Try the “Super Hero” to transport yourself into an old italian deli, or un-melt the “Tuna Bacon Melt” for a lighter taste of the sea.
  2. Go naked. Take it easy, and get your mind out of the gutter. We’re talking about buns, not BUNS. Maybe you’re looking to cut carbs, or calories, or maybe you just don’t like bread sometimes (nothin’ wrong with that). Whatever your reasons, you can take the buns off your subs and grab any sub as a healthy and tasty romaine wrap. While we do have a few wraps we stand-by, you may have a favorite sub you’d like to see naked, and we totally support that.
  3. Add some green. If you haven’t tried adding guacamole to your favorite sub, you are really missing out. Not sure if you knew this, but our guacamole starts from individual ingredients, chopped up and prepped in the store. We don’t use bags of frozen avocado pulp (yuck) like our competitors; instead we use real ripe avocados, freshly chopped tomatoes, and spices to create guacamole
  4. Cook it yourself. Want to grab a sub, but really don’t want to miss the first few minutes of the new Walking Dead… totally understand. Totes. Try this: when you order your favorite sub(s), ask them to be prepared cold and to get all the cold ingredients “on the side” (don’t worry, our employees will gladly do this for you), and take your sub home with you. When the urge to feast is at its peak, set the oven to 425, place the sandwich open-faced into the oven on top of the foil and set the timer for 4-5 minutes. All ovens are different, so keep an eye on the bread to make sure it doesn’t get burnt! When the bread is crispy brown and the cheese begins to undulate and bubble, it’s time! Presto-chango, oven-baked PSUB, right in your living room.
  5. BBQ Bliss. When the weather’s fine, you got burgers, you got burgers on your mind… Nothing says BBQ like a summer day and tasty burgers! Why, then, do we settle for tasteless store-bought BBQ buns filled with preservatives for tasty summer outings. This must be stopped! Since we make our bread from scratch each day at each location, all it takes is a call a day-or-two in advance to ask for some specially crafted PSUB burger buns to launch your BBQ to the next level! Dinner rolls, bread loaves, bread-bowls, two-footers; if you can dream it, we can bake it, at least when it comes to our delicious homemade bread.




Planet Sub to plant a tree for every sub sold on Earth Day, 2014

planet-subs-commits-tree-initiative-earth-dayPlanting Trees for Earth Day 2014! As part of their ongoing sustainability initiatives, Planet Sub announced that on Earth Day (April 22, 2014) the company, through their newfound partnership with Trees For the Future, has made a commitment to plant one tree for every sandwich sold.

The company hopes to plant at least 8,000 trees through their efforts on Earth Day. Tree’s For the Future was founded 25 years ago with roots back into the early 70’s when founders Dave and Grace Deppner who were traveling abroad, discovered the human tragedy brought on by illegal logging and unsustainable land management systems in third world countries. With the singular goal of “Planting Trees, Changing Lives”, Trees for the Future helps to revitalize degraded lands by providing farmers with tree seed, technical training, and on­-site planning assistance in hopes of helping people save their homes and way of life. Trees for the Future currently has operations in 19 different countries throughout Africa, Asia, and Latin America and have plans to plant their one hundred millionth tree sometime this June.

The partnership between Planet Sub and Trees for the Future comes on the heels of a recent Planet Sub rebrand including refined architectural design and the incorporation of reclaimed and renewable building materials in their stores designs. New Planet Sub stores feature elements like beetle­kill Ponderosa pine sourced from The Sustainable Lumber Co., reclaimed metal, and repurposed storage containers whenever possible. Planet Sub places emphasis on having “Authentic food and a passion for people,” and sees the partnership as a way to help not only the environment and offset the company’s carbon footprint, but also have an impact on agroforestry on a global scale.