For now, the objectives to be met in Mexico are advancing and the chain expects to increase its revenues by 13% this year, while it continues with the remodeling of 92 of its restaurants towards the Fresh Forward modelwhich the company introduced in 2018, and whose rollout was delayed due to the pandemic.
For this year, the forecast for revenue progress is moderate compared to the 31% growth with which they closed 2022, thanks to the boost of home deliveries, -which have a 32% participation in the consolidated-, purchases from the car, which doubled in stores where they carry out pilot tests with this service, and the innovations in the menu, which are presented twice a year.
The projections for the industry are positive, due to the demand driven by the reactivation of activities in schools and workplacesand the reopening of shopping centers and other points of consumption after the confinement by the Covid-19.
In an analysis, Fortune Business Insights explains that globally, in recent years, consumer spending on food eaten away from home has been increasing, a trend that is complemented by the global increase in employment rates.
The consultancy projects that the global fast food market will grow, from 972.740 million dollars in 2021, with a compound annual rate of 6.05% by 2028.
New formats, more points of sale
Subway plans to open 50 restaurants in Mexico this year, all hand in hand with its franchisees. The goal is to double the number of restaurants, of all formats, in the next nine years. The chain closed 2022 with 780 units in the country.
“The franchise scheme remains strong, but we are not looking to bring in new franchisees, but rather to ensure that the ones we have do not stay with one restaurant, but manage two, three or more. Currently, 80% of franchisees are multi-operators”, declares the manager.
For now, the mix of formats is one of the strengths of the company, which this year plans to present to franchisees with the model drive thru, after the positive results of the pilot in eight stores. In the long term, the manager projects that about 15% of his restaurants have this sales option.
To strengthen the deliverythe company analyzes the deployment of a dark kitchen in Guadalajara, after its attempt in Monterrey, where it was not so successful due to the proximity of the physical units to this virtual point of sale.
Subway is also preparing to open a second unit type container, although the location is not yet defined. The first one is located in Aguascalientes, and, according to the manager, it has provided lessons to make the investment and installation of the next store more efficient.
“All the formats are profitable, it depends on where they are located, but today we are looking to grow more with restaurants that have the capacity for a parking lot and a dining room, because that is the complete experience with Fresh Forward”, concludes Villarreal.
