On one hand, as a high-frequency consumer beverage globally, coffee can complement SUBWAY's staple foods such as sandwiches and wraps, meeting customers' comprehensive demand for "a meal with a drink";
On the other hand, the premium space brought by high-quality coffee can further increase the revenue of individual stores.
However, how to achieve the standardization and stability of coffee quality while upholding the brand's DNA of "fast food service" has become a core issue for SUBWAY to expand its coffee business. Against this background, Dr. Coffee F200 series fully automatic commercial coffee machines have entered SUBWAY's field of vision, becoming the key equipment support for the implementation of its coffee business.
Recently, we followed Dr. Coffee's maintenance engineers into SUBWAY stores. By visiting the operation and maintenance scenarios of the F200 series fully automatic commercial coffee machines on-site, we gained insight into how professional commercial equipment, from product capability to service capability, helps chain catering solve operational challenges.
For chain brands like SUBWAY that rely on "fast pace and standardization" as their lifeline, expanding the coffee business faces common industry challenges:
// Insufficient Quality Stability
// Operational Efficiency Bottlenecks
// Equipment Operation and Maintenance Pressure
For chain brands like SUBWAY that focus on "fast food service and convenient experience", these pain points are particularly prominent — as an important category to increase average customer spending, coffee quality and serving efficiency are directly linked to brand reputation.
With "intelligent experience, high efficiency and peace of mind" as its core, Dr. Coffee F200 series fully automatic commercial coffee machines directly address the operational difficulties of chain catering and demonstrate significant value in practical applications in SUBWAY stores:
The core of SUBWAY's brand lies in "consistent taste worldwide", and coffee is no exception. The F200 series is equipped with two sets of new-generation grinding components. Material upgrades reduce wear rate and significantly extend component lifespan; more importantly, they maintain a stable grinding coefficient — this means that in SUBWAY stores in Beijing, Shanghai, or third- and fourth-tier cities, the powder particle size deviation of each cup of coffee can be controlled within a very small range, ensuring consistent taste from the source. At the same time, the dual-boiler system supports simultaneous preparation of coffee, hot water, and fresh milk, fully matching the food serving intensity of SUBWAY during peak hours and avoiding customer flow backlogs caused by slow coffee preparation.
The catering industry has high employee turnover, and SUBWAY also faces the challenge of new employees mastering operations quickly. The entire F200 series is equipped with a 10.1-inch large touch screen, loaded with IPS Retina full lamination technology and AF anti-fingerprint technology, making the operation interface intuitive and easy to understand — SUBWAY employees only need to click on icons such as "Americano" and "Latte" on the screen to complete the entire process from selection to cup output. The training time for new employees is reduced from 1-2 days for traditional equipment to less than 1 hour. The anti-fingerprint technology also reduces the trouble of frequent screen wiping, keeping the operation platform clean at all times, which is consistent with SUBWAY's store image of "transparency and hygiene".
For SUBWAY stores that offer milk coffee drinks, the timeliness of fresh milk supply directly affects the customer experience. Models of the F200 series with hot and cold fresh milk functions are equipped with a professional milk pump to ensure stable milk foam texture, and are also equipped with a milk shortage monitoring function — when the remaining amount in the milk tank is insufficient, the equipment will issue an early warning through the screen prompt, allowing employees sufficient time to replenish fresh milk. This completely avoids the awkward situation where "milk is out of stock after a customer places an order" and ensures SUBWAY's operational rhythm of "fast response and efficient service".
High-quality equipment requires professional service support. Our follow-up to Dr. Coffee's after-sales engineers during their maintenance service at SUBWAY stores more intuitively demonstrated its service concept of "putting customers first". The standardized maintenance process, from appointment to completion, closely aligns with SUBWAY's operational needs.
In addition, Dr. Coffee also provides customized maintenance items according to SUBWAY's special needs, such as conducting key inspections on frequently used functional modules of stores or adjusting equipment parameters based on beverage sales data, truly achieving "service on demand".
Dr. Coffee's after-sales service capability is not only reflected in the standardized process but also relies on a strong system support to provide comprehensive protection for chain brands including SUBWAY.
From SUBWAY's coffee counters to chain catering stores across the country, the value of Dr. Coffee F200 series has long transcended the physical attribute of "a single coffee machine". It ensures standardized taste through grinding upgrades, supports product innovation through intelligent temperature control, reduces management costs through convenient operations, and safeguards operational smoothness through detailed designs such as milk shortage alerts — these functions do not exist in isolation but form a "coffee operation ecosystem solution" adapted to all scenarios of chain catering.
Moreover, the service system that runs through the entire equipment life cycle further deepens this value: from the service network covering over 2,700 cities to achieve "undifferentiated response", to standardized maintenance processes to ensure "each service is precise and controllable", and then to customized training to empower "efficient collaboration among people, equipment, and scenarios". Dr. Coffee is redefining the relationship between commercial equipment and chain brands through the dual-wheel drive of "product + service" — it is not just a simple "supplier-customer" relationship, but "ecological partners" growing together.
