Subway is bringing back its Sub Club customer loyalty programme two decades after its discontinuation in June 2025.
Under the relaunched scheme, customers who buy any mix of three footlong sandwiches or six 6-inch subs will receive a free footlong.
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Members can also earn points on each eligible purchase, which can be converted into Subway Cash to be redeemed against future orders.
The programme includes a range of member-only offers and promotions alongside benefits such as complimentary birthday cookies.
As part of its launch promotion, four Sub Club members who redeem their first free footlong by 10 December 2025 will be selected to choose between a $10,000 prize or an authentic Subway baking oven.
Customers can register for Sub Club via the Subway app, the company’s website or in-store at participating restaurants.
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By GlobalDataExisting MVP (Most Valuable Player) Rewards users have been transitioned automatically into the new programme from 1 December.
Catering purchases and orders placed through third-party delivery platforms will not qualify for Sub Club rewards.
Subway North America chief marketing officer Dave Skena stated: “Subway’s original Sub Club card set the standard for restaurant loyalty programmes, and we’re committed to ensuring our current program continues to deliver meaningful rewards and experiences for our guests. Our top priority as we rebuilt Sub Club was to reduce the number of visits needed to earn something of real value. With that focus, we’re introducing our richest loyalty programme ever. That’s why we’re also giving Sub Club members a chance to earn some extra bread this holiday season.”
In September 2025, Subway relaunched its Fresh Fit menu range, which introduced four new sandwiches positioned as higher-protein options under 500 calories for a 6-inch sub on multigrain bread.
The current Fresh Fit line-up consists of the Grilled Chicken & Avocado with 35g of protein, the Ham & Turkey Stacker with 20g, the Seasoned Steak & Avocado also with 35g and the Turkey & Ranch Delite with 26g.
