If you have eaten at Subway, you have probably noticed that the sandwich-makers behind the counter follow a well-established pattern. As with any fast-food restaurant, the preparation methods are designed to ensure efficiency and consistency on a huge scale. But how do chains like Subway arrive at those routines?
And how do they evolve?
Slate contributor and Sporkful podcast host Dan Pashman recently visited with
Chris Martone, the executive chef of Subway, and they built a sandwich together.
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