Subway was once the undisputed king of fast food, marketing itself as the healthy alternative to greasy burger chains.
However, recent years have seen a massive shift in public perception, with many customers now actively avoiding the brand.
From disturbing criminal scandals involving its primary spokesperson to growing concerns regarding ingredient transparency and food safety, the “Eat Fresh” giant has hit several rough patches.
Whether it is the texture of their bread or the size of their subs, here are the top 11 worst things about Subway today.
1. The Infamous Jared Fogle Scandal
Perhaps the most damaging blow to the brand’s reputation was the downfall of its long-time spokesperson, Jared Scott Fogle.
Between 2000 and 2015, Fogle was the face of the company, gaining national fame for claiming he lost weight by eating their sandwiches.
However, his legacy was permanently tarnished when he was revealed to be a pedophile, leading many customers to associate the brand with his crimes.
For many former fans, the memory of this “madman” is enough to make them choose competitors like Firehouse Subs instead.
2. The “Eat Fresh” Marketing Irony
The brand’s primary slogan, “Eat Fresh,” has become a point of contention for many unhappy diners. While the marketing suggests a garden-to-table experience, many critics argue that absolutely nothing about their food is actually fresh.
From processed meats to pre-sliced toppings, the reality of the assembly line often contradicts the healthy image the company tries to project.
This perceived misleading marketing has led to a sense of betrayal among consumers who expected higher-quality ingredients than what is actually delivered.
3. Subpar Vegetable Quality
For a restaurant that relies heavily on its toppings, the quality of the produce is often surprisingly poor. Many patrons have noted that the vegetables frequently appear wilted or rotten.
Instead of crisp, vibrant toppings, customers sometimes encounter ingredients that look and taste as though they were pulled from the trash.
This lack of quality control is a major deterrent for those seeking a healthy meal, as the rotten vegetables can ruin the entire flavor profile of a sandwich and raise concerns about food safety.
4. Yoga Mat Chemicals in the Bread
One of the most publicized controversies involved Azodicarbonamide, a chemical found in Subway’s bread dough.
This specific additive is also used in the manufacturing of yoga mats, leading to a widespread “yoga mat bread” outcry. Many customers reported that the bread had a strange texture and occasionally caused stomach pain.
While the company eventually worked to remove the chemical, the damage to their reputation was significant, leaving a lasting impression that their bread is more synthetic than artisanal.
5. Mystery Chicken Content
Questions regarding the purity of their meat have also plagued the franchise. Reports have surfaced suggesting that their chicken isn’t 100% chicken. This revelation shocked diners who believed they were consuming a lean, natural protein source.
The idea that the meat might contain high levels of soy fillers or other additives has made “advanced” users—those who track their macros and nutrition closely—extremely wary.
When you order a poultry sandwich, you expect real meat, not a processed substitute that fails to meet basic quality standards.
6. The Shrunken Footlong Controversy
Subway faced intense backlash during the shrunken footlong controversy, where customers discovered their “12-inch” sandwiches were often only 11 inches. This led to a massive debate regarding honesty in advertising and value for money.
For many, this wasn’t just about an inch of bread; it was about the company failing to deliver on a specific promise.
While the brand attempted to clarify that “Footlong” was a descriptive sub name rather than a measurement, the public saw it as a calculated deception to save on costs.
7. Health Hazards and Foreign Objects
Perhaps the most terrifying aspect of the brand’s decline is the recurring report of foreign objects found in sandwiches. Customers have allegedly discovered everything from glass and nails to dead rats inside their meals.
These incidents highlight a severe lack of oversight and hygiene in some kitchens. While these cases may be outliers, the mere possibility of finding hazardous materials in a sandwich is a dealbreaker for most.
It raises serious questions about what exactly is happening behind the scenes during the food preparation process.
8. Ineffective Leadership Under Suzanne Greco
The company’s internal struggles have also been blamed on its executive leadership. Suzanne Greco, who served as CEO, has been criticized by some as a lousy leader who failed to steer the ship during its most turbulent times.
Under her tenure, the brand struggled to innovate or effectively combat the rising popularity of “fast-casual” competitors.
This perceived lack of vision at the top contributed to a decline in store performance and a general sense of stagnation throughout the entire global franchise network.
9. The Loss of Founder Fred Deluca
The passing of founder Fred Deluca marked the end of an era for the sandwich chain. Deluca was the driving force behind the brand’s initial massive expansion and success. Without his original vision and hands-on guidance, many feel the company lost its way.
The transition period following his death was marked by internal instability and a lack of clear direction, which allowed more modern, quality-focused sandwich shops to eat away at Subway’s once-dominant market share in the fast-food industry.
10. Extreme Oversaturation of Locations
In its quest for world dominance, the chain may have grown too large for its own good. There are arguably too many locations, which has led to extreme oversaturation.
This often results in stores competing against one another rather than against other brands. For the customer, this oversaturation can lead to inconsistent quality; while one store might be decent, the one a block away could be failing.
This “quantity over quality” approach has diluted the brand’s value and made it difficult to maintain standardized excellence.
11. Poor Response to Customer Criticism
Finally, the brand has gained a reputation for its inability to handle negative feedback. Critics point out that they can’t take criticism well, often failing to address systemic issues brought up by the public.
Instead of implementing meaningful changes to improve food quality or transparency, the brand has often leaned on defensive marketing.
This lack of accountability frustrates modern consumers who value brands that listen and evolve. Without a willingness to acknowledge their faults, the chain continues to struggle with a declining fan base
Declan Kelly