The Grocery Shrink Ray continues its miniature spree across the supermarket aisles of America. Here’s 14 more victims that have surfaced in the past week, as spotted by our watchful bands of deputized Consumerist reader-investigators…
Starbucks has changed its mind and will keep selling sandwiches after all. Now they’re looking at less stinky cheeses and less butter in an attempt to keep the smell from interfering with the coffee aroma. [Blogging Stocks]
THE QUOTE: “Subway restaurants spokesman Kevin Kane says food safety and customer comments are taken “very seriously” and that the company is “investigating the facts.”
Starting this week, a few portions are smaller and prices higher at Arby’s in the OK-KS-MO-AR region. Here’s the aftermath:
We got a complaint about six months ago concerning six-foot subs that weren’t six feet long. Subway’s response was to change its advertising – in Arizona at least – but not address the issue that its six-foot subs were about four inches short of the advertised length.
Our favorite part is when the calipers show Subway’s three-foot sub box isn’t even three feet long.
When Michael Fiore, the earl of sandwich, was building his restaurant, Tempo, he found there was no good sandwich place around. So in the extra space next door, he decided to open his own, to feed his employees and the neighborhood (not a bad marketing strategy either, to offer a down-market version of their high-quality product). The result is Tempo Presto, located at 256 5th Ave in Brooklyn, which brings the same intense attention to detail from Michael’s kitchen to the lowly sandwich. — BEN POPKEN
We stopped in for another tasty sandwich at Tempo Presto and were delighted to find the boss berating a worker for an imperfectly prepared prepackaged salad. The owner held the salad box up and turned it over from side to side.
Two signs, one saying, “Make it nice or… make it twice!” and one saying, “Cooking is an art – be an ARTIST,” adorn the back wall of Tempo Presto! a Park Slope sandwich shop. Right now we’re eating a hot and sweet sopresatta w/ provolone, roasted red peppers & black olive tapanade on rosemary focaccia. It’s delicious.
You would think they would treat the Blimpie Important Person cardholders with greater respect. Dmitri writes in his woeful tale of instead of being given the red carpet treatment he deserves, having to stand in the bitter cold by the velvet roast beef ropes outside of Club Sandwich Time.