Catering/Delivery Pilot Test Overview

1. Catering/Delivery Pilot Test Overview UDS Pilot Test for Market 008

2. Topics • Overview • Delivery Specifics (packaging guidelines) • UDS Process • POS and Accounting • Marketing • Future catering plans • FAQs • Q&A

3. Overview • Our Market will offer delivery service for bulk orders/catering on a trial basis. • Minimum order $40 • Delivery 7 days of the week • Between 11AM and 4 PM • No hot subs • 24 hour notice for party subs or large orders • Test period: Oct 1, 2009 thru Feb. 28, 2010

4. UDS UniversalDeliverySolutions Overview • To maximize upselling and provide consistent customer service: • Using UDS (Universal Delivery Solutions) as call in and customer service center • 888-SUB-TOGO

5. Packaging Guidelines • Giant Subs: standard 6’ box, plus “Finishing Touches” kit. • Sandwich Platters: standard 16” Round plastic catering tray with lid. • (Optional) Catering bags can help transport platters (1 per bag). Food Safety labels (recommended) available through FSC

6. Packaging Guidelines • Cookies • Under 12 cookies: package 3 cookies per Specialty bag; place filled bags into sub bag. • 12 – 36 cookies: 12 cookies per salad bowl; place filled salad bowls into T-shirt bag. • 36+ cookies: use 16” round platters and lids to create a Cookie Platter; placed filled platter into catering bag (optional).

7. Packaging Guidelines • Box Lunches: standard Box Lunch box (150/case, comes with 20 long T-shirt bags).

8. Packaging Guidelines • Bulk Orders (general guidelines) • Double-wrap individual sandwiches intended for delivery to help maintain safe product temperatures. • Label as required (Type of sandwich, and “Use by” information). Sandwich type and “Use By” labels available from FSC

9. Packaging Guidelines • Bulk Orders UDS Resusable Insulated bag • Holds up to 8 meals (footlongs, bottled beverages and chips) at once. • We recommend you stack 2 layers of footlongs in opposite directions to distribute their weight evenly. • You may want to have a few T-shirt bags or catering bags available to help the customer transport their order upon delivery (e.g. an office worker might have to carry an order upstairs).

10. Packaging Guidelines • Bulk Orders SUBWAY Catering Bag • Holds up to: • 8 footlongs - wrapped in sub bags and T-shirt bags (if needed). • We recommend you stack 2 layers of footlongs in opposite directions to distribute their weight evenly. • Up to 8 bottled beverages & chips Due to weight constraints, we do not recommend more than 8 bottled beverages or footlongs per catering bag. Top layer (chips, napkins don’t get crushed) Bottom layer (beverages create a solid bottom)

11. Packaging Guidelines • Bulk Orders NEW Catering Box (prototype shown below) • HQ is finalizing dimensions and graphics for a new, generic catering box that will be available for test in November. The box will be able to contain 8 full meals (footlongs, beverages, chips and cookies) or combinations as needed.

12. Packaging Guidelines • Bulk Orders NEW Bulk Beverages container (prototype unavailable) • The R&D Department is working on a one-gallon size bulk beverage container for non-carbonated beverages. Once the packaging is approved, it will be available system-wide. R&D will release information as it becomes available.

13. Immediate order; paid by credit card via UDS When an order is taken at the delivery processing center this dialog box will appear on the screen of your POS Station. When “OK” is pressed, the order will print 4 copies on your current POS Printer (customer, driver, POS and front line). Cashier gives “front line” copy to sandwich makers; keeps others together. • The employee rings order into the POS using the “Save Order” function. This saves the order for later recall that day. • Enter Clerk ID# on keypad and Press Cash Register in order to begin ringing the sale. • Press the “UDS” Sales Type button to ensure accurate tracking for this pilot test. • Press the button for each item ordered to add it to the Order Item List. • Use the Item Correct button to remove any items that were selected in error. • Enter the UDS processing fee by using the “Delivery Charge” button. • Press Total to total the order. This amount should match the UDS printout from the receipt printer. • Press “Save Order” to save the order in the system. • The order will be finalized when the delivery driver returns with the payment. Cashier puts ticket on the make line as if it was the next customer in service line. Order is prepared on the delivery ticket as it appears. Order is double-checked for accuracy before handing it off to the cashier. Cashier recalls the order when the driver returns. Cashier enters the amount tendered (the amount tendered that you enter should equal the deposit the customer left – which in this case, the whole amount was pre-paid in full by credit card). Please note that UDS processing fees will be subtracted from any credit card sales they process. Driver then checks the order to make sure all items are included before going out to the delivery location. Order is delivered fresh and complete to the customer’s door. Order is passed to cashier. Driver returns to restaurant and gives his receipt back to cashier. UDS Catering Process New Order! For immediate delivery! Customer pays UDS by credit card. Order arrives at SUBWAY Restaurant from the UDS Delivery Processing Center Cashier rings up order on POS as stated on the delivery ticket using the “Save Order” function. This saves the order for later recall that day. Places order on the delivery staging area. Cashier confirms amounts, finalizing order.

14. Immediate order; paid by Cash When an order is taken at the delivery processing center this dialog box will appear on the screen of your POS Station. When “OK” is pressed, the order will print 4 copies on your current POS Printer (customer, driver, POS and front line). Cashier gives “front line” copy to sandwich makers; keeps others together. • The employee rings order into the POS using the “Save Order” function. This saves the order for later recall that day. • Enter Clerk ID# on keypad and Press Cash Register in order to begin ringing the sale. • Press the “UDS” Sales Type button to ensure accurate tracking for this pilot test. • Press the button for each item ordered to add it to the Order Item List. • Use the Item Correct button to remove any items that were selected in error. • Enter the UDS processing fee by using the “Delivery Charge” button. • Press Total to total the order. This amount should match the UDS printout from the receipt printer. • Press “Save Order” to save the order in the system. • The order will be finalized when the delivery driver returns with the payment. Cashier puts ticket on the make line as if it was the next customer in service line. Order is prepared on the delivery ticket as it appears. Order is double-checked for accuracy before handing it off to the cashier. Cashier recalls the order when the driver returns. Cashier enters the amount tendered (the amount tendered should equal the UDS printout ). Please note that UDS processing fees will be subtracted weekly from your account. Driver then checks the order to make sure all items are included before going out to the delivery location. Order is delivered fresh and complete to the customer’s door. Order is passed to cashier. Driver returns to restaurant and gives cash payment to cashier. UDS Catering Process New Order! For immediate delivery! Customer will pay in cash upon delivery. Order arrives at SUBWAY Restaurant from the UDS Delivery Processing Center Cashier rings up order on POS as stated on the delivery ticket using the “Save Order” function. This saves the order for later recall that day. Places order on the delivery staging area. Cashier confirms amounts, finalizing order.