The next stop for Subway Restaurant is the Norris University Center at Northwestern University. Scheduled to open in Willie’s Food Court this fall quarter, Subway will offer a variety of nutritious and affordable options to the Northwestern community.
“We’ve listened to student feedback about pricing and value,” said Kelly Schaefer, Executive Director of Norris. “Subway is a brand that will quickly deliver consistent, fresh, and tasty meal options in Norris.”
Subway’s operating hours will be 11 a.m. to 9 p.m., seven days a week and will inhabit the space formerly occupied by the Windy City Deli, nuSushi, and the Big Ten Café within Willie’s Food Court. With the addition of Subway, the number of sandwich options will increase dramatically. Sushi options will continue to be available in the grab-n-go sections throughout campus. Numerous salad options will remain at the Norris Center with the customizable salad bar, grab-n-go section, Frontera Fresco salad choices and the salads at Subway.
“We are looking forward to having one of the strongest retail brands in America, Subway, on campus at Northwestern,” said Steve Mangan, Resident District Manager for NUCuisine. “It has a strong identity with value, quality, nutrition and wellness for our customers.”
Subway restaurants are famous for their made-to-order Footlong and 6-inch submarine sandwiches. Sandwiches are served on a variety of seasoned breads that are baked fresh daily and are available with an assortment of meats, cheeses, vegetables and condiments, as requested by the customer. Subway restaurants’ “Under 6” menu features sub sandwiches with 6 grams of fat or less, while exclusively prepared gourmet-inspired sauces can be used to complement any sandwich on the menu.
“It is critical for our students, faculty and staff to have quality options from our retail dining programs — and with the addition of Subway to our line-up — we now have more quality and healthy options to choose from,” said Julie Payne-Kirchmeier, assistant vice president for student auxiliary services.
NUCuisine and Norris are continuously adapting food offerings to meet and exceed the needs of today’s students. During the previous school year, Norris opened Chef Rick Bayless’ Frontera Fresco and North Shore Pizza Company.
“We aren’t done yet,” said Payne-Kirchmeier. “Look for some enhancements and changes in the existing food concepts, as well as another possible addition to our retail offerings at Norris coming during the academic year. This is an exciting time for our NU food program!”