Quiznos writes back before Subway!


So, for this to make any sense, you may have to read my past two blog posts, or at least just the last one(I think that recaps everything, or at least links to the beginning.) It started when I began an email exchange with Subway that I thought was going somewhere… but, it’s been over a week since they’ve written back to me.

My short attention span got to wondering on Facebook the other day, and a friend suggested that I call Quiznos.  Well, I’m not one for phone calls, but why not write to them, right?  I decided to forward my comments to Sheetz, Quiznos, and Jersey Mike’s since I mentioned them all.  So far, I’ve gotten two responses from Quiznos, and nothing from anyone else.  Score one for them, even if the torpedoes are just bread sticks trying to be sandwiches.

I’ll even post ’em in “how you should read it” order so you don’t have to go from the bottom up like last time.

I started with…

From: ERiC AiXeLsyD [mailto:world.and.lunar.domination@gmail.com]
Sent: Tuesday, November 10, 2009 11:52 AM
To: CreativeRequests@quiznos.com
Subject: Fwd: Subway [Customer ID: 1918316]

Hello friends at Quiznos!

I hope this message finds you well.  I recently wrote to someone who is a competitor of yours and mentioned your name.

You my friends, are true contenders in the sub business, and I thought you deserved to know how some of the other sub places in the area are faring against you… specifically Subway.

Never forget that you, my friends, were the first to toast the sub!

Please review my original message to Subway (at the bottom of the chain) at your convenience.

As you can see, my latest message to them as gone unanswered.  Perhaps they’re too ashamed to reply.

Warmest Regards,
-ERiC AiXeLsyD

And, I got this…

From: HelpDesk <HelpDesk@quiznos.com>
Date: Wed, Nov 11, 2009 at 3:23 PM
Subject: RE: Subway [Customer ID: 1918316]
To: world.and.lunar.domination@gmail.com

Mr. Aixelsyd,

Thank you for taking the time to share this with us.  I found it to be a great read and with your permission I would like to share it with our marketing folks.

Thank you,
Gregory Boudreaux

Help Desk Lead

QUIZNOS®
Subs • Soups • Salads

I wrote back, but I’ll hold that until I get a response.  (If I get one.)

As you know, I hate webforms, so I submitted through the Quiznos webform asking for the email address of a real live person.  Well, it worked:

From: “Jones, Tony” <TJones2@Quiznos.com>
To: world.and.lunar.domination@gmail.com
Sent: Wed, November 11, 2009 8:16:52 AM
Subject: Quiznos Brand

Greetings Eric,
I am Tony Jones, the Vice President for Quiznos representing the Ohio/Indiana/Pennsylvania/Illinois region; Your Customer Comment was forwarded to my office, and I wanted to get back with you.
My Contact Info:
Tony Jones
Quiznos Corp
6429 Crofton Court
Burlington, KY 41005
cell: 859-806-1730
e-mail: tjones@quiznos.com

So, of course, I wrote back…

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Wed, Nov 11, 2009 at 12:43 PM
Subject: Fwd: Subway [Customer ID: 1918316]
To: TJones2@quiznos.com

Hello Mr. Jones,

May I call you Indiana?  My original message is below.  I look forward to hearing your thoughts!


-Eric

Well, he ignored the goofy part…

From: Jones, Tony <TJones2@quiznos.com>
Date: Wed, Nov 11, 2009 at 1:03 PM
Subject: RE: Subway [Customer ID: 1918316]
To: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>

Hi Eric,

Very interesting how other folks in the Sandwich segment of the restaurant business respond to customer input.  As you probably already know, our niche in this business field is usually a more ‘personal’ one.  That factor alone, is one of the distinguishing marks of the SUB businesses vs. other QSR’s burger, pizza, Mexican … Our customer base is one that is accustomed to being serviced with a much more personal touch.  The interaction is more detailed as sandwiches are personalized, and often, we get to know our repeat customers by first name, and even their favorite sandwich as they will come in the door to order…  With e-mail, and technology today, for multiple areas of customer feed-back, it really is a mistake for any business to not utilize all of these methods to get to know their clientele and service their needs.  Obviously, you’re discovering some poor choices that other competitors have made with respect to customer accountability issues.   In a world, that continues to become more and more demanding of peoples time, we should never lose sight of the importance of ‘good communication’.  I think it’s very interesting on what your finding out about how effective communication is being ‘lost’ from the customer/service provider relationship;  I find it extremely poor taste to use a ‘generic’ letter to address these areas of concern.  Before I hurl the ‘judgmental javelin’ at Subway or other competitors, I do know that much of this customer response decision making is left up to area developers, DA’s, and local manager’s choice.  Before Quiznos, I was a VP for the Kentucky region of Subway, and I always tried to personally respond to customer feedback.  So, some of this is probably a time-management issue for a local representative of the larger entity.

With respect to my territory (Pennsylvania, Ohio, Indiana, Illinois, Kentucky), I wouldn’t ever want to lose touch with my customer base.  They are a crucial ‘gage’ to what we do at Quiznos;

Thanks for sharing this,

Tony

I’m still amazed that I can push a little, and still get articulate and thoughtful answers to these kinds of emails.  I decided to write one final good note…

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Wed, Nov 11, 2009 at 4:43 PM
Subject: Re: Subway [Customer ID: 1918316]
To: “Jones, Tony” <TJones2@quiznos.com>

Thank you for the quick reply, Mr. Jones!

I appreciate that you take a more personal approach from the ground up!  Technology can make things more personal if a company allows.  Thank you for the opportunity to provide some feedback.

I can assure you that Quiznos restaurants are far superior to their direct competitors in the area surrounding Pittsburgh, PA.  I have noticed that they have been scaled back in the recent years, but they’re still available where needed.

Keep up the good work!
-Eric

P.S. – The “We like the subs!” thing was a million times more awesome than the Jared or $5 Footlong campaigns.

I found it amusing that Yahoo! news linked to this article today calling it “Subway’s $5 recession buster“:  The Accidental Hero

Perhaps Yahoo! and Subway are in a world domination plot of their own?

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So, I made a meatloaf last night…


I was hungry for meatloaf, so the other day I asked my wife to pick up some ground meat and croutons at the store, and last night I decided I was in the mood to cook.

Every time I make meatloaf, I think of my mom & grandma telling me how my grandpap used to make it with hard boiled eggs in the middle.  I always thought that would be fun to try… but something pushed me into finally doing it.  A look at Wikipedia seems to indicate that the eggs-in-the-middle is a Hungarian, Phillipino, Bulgarian or Czech thing…  Thanks for the help, Wikipedia. As far as I know, that side of the family is mostly German & Irish… so who knows where it came from?  Not like people couldn’t come up with this stuff independantly… but I like to read useless information.

Whenever I make meatloaf, I never use a set recipe.  I always end up googling something like “How long and at what temperature do I cook a 2 lb. Meatloaf?” or going to Cooks.com and simply searching for “Meatloaf” right before I start.  This time was no exception.  I also usually end up calling my mom, to see what she would do as far as time/teperature.

I’m amazed at how many things you can do to meatloaf.  I’m gonna try shredded carrots some time.  And maybe I’ll even try soaking bread crumbs or croutons in milk before mixing them in.  I have used just chunks of bread, crumbled crackers, bread crumbs, and even mashed potato flakes… but too many bread crumbs or crackers and the meatloaf is just gross… more loaf than meat, and that’s certainly not a good thing.

This time though, I kept it pretty simple… except for the eggs, I guess… and the bacon…

Here’s what went into it…

  • About 2 lbs. ground chuck… I think it was the 90/10 stuff.
  • 2 handfulls of “seasoned” croutons… one crumbled, one not…
  • 1 egg (raw)
  • 3 hard-boiled eggs
  • assorted spices… minced garlic, fresh ground black pepper, whatever else I grabbed out of the cupboard… no real discernible measurements here.  I think I even popped in a little ketchup, A1, and Parmesan cheese…

All that got mixed together, well, without the hard-boiled eggs…  then I formed the bottom of the loaf in a glass pan, on top of 3 slices of white bread… made spots for the eggs, placed them gently in the raw ground goodness, and covered them over with the rest.

Eggs in meatloaf mixture, on top of the bread slices...

Eggs in meatloaf mixture, on top of the bread slices...

I picked up the meatloaf on top of slices of bread trick from my dad.  It serves a double purpose, it prevents the bottom of the loaf from burning, and soaks up any extra grease…  I needed a loaf rather than a few slices for this one, but I’ll get to that in a minute.

Grandma used to usually put ketchup on the top of her meatloaf.  My mom said that my grandpap used to sometimes top his with some mashed potatoes & brown them for a potato frosting.  My meatloaf needed something on top…  my signature, if you will.

This is where we cross from odd into ridiculous.  I couldn’t decide, so I made a triple topping.  Typically I go with a glaze on top that’s a mixture of Ketchup, whatever honey mustard, and A1.  But the eggs in the middle told me to do something goofy… so I got out some shredded cheddar jack cheese…  Then the eggs reminded me of bacon… so I got that out too.

So for the top of the meatloaf we had…

  • Heinz Ketchup
  • Frech’s Honey Mustard
  • A1 Steak Sauce
  • shredded cheddar jack cheese
  • Bacon

The glaze is probably about 2/3 ketchup, 1/6 mustard, and 1/6 A1.  How much of each?  I dunno.  I eyed it & mixed it in a coffee mug.  I put that on top of the meatloaf.  It looked pretty good.  Then I sprinkled the cheese on top of that…  Still lookin’ OK, albeit a little brighter.

Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Then the “aaaaaaaaah”/choir of angels moment…  BACON.

I’ve used bacon-bits in meatloaf and chili before, but I’ve never wrapped anything in bacon.  There’s a first time for everything, right?  Of course, I had to top the bacon with more fresh ground pepper.

After reviewing a bunch of stuff on line, and talking to my mom… I decided to cook it for about an hour and a half and make sure the meat thermometer reached 160° F.  I had it covered in foil for about an hour, the last half letting it go uncovered to get the bacon nice & brown… maybe a little too brown this time, but oh well.

I realize this isn’t the most healthy meal in the world, but I seemed to offend the senses of some and become a champion of sorts to others simply by posting photos in photobucket and sharing the link on facebook.

Its... BACON!

It's... BACON!

My sister-in-law asked how many calories it was, and while I know it was in jest, it got me wondering, so I asked Yahoo!.

The finished product!

The finished product!

This is the meal of a carnivore, as it has stuff from three different animals… although one didn’t have to die in the process of harvesting its delicious nutrition.

Next time, I may not use so much bacon… because it made a pool of grease at the bottom of the baking dish that wasn’t all that appealing.

The eggs are a neat surprise, and a good way to stretch it I suppose… but I doubt I’ll do every meatloaf like this from now on.  But, at least I can say I’ve done it, and I know what it looks and tastes like.

I hope you enjoyed my tale of meaty decadence… and I hope to hear others recipes/ideas/surprise ingredients!