A new Chicken Cordon Bleu sandwich is headlining Port of Subs' late-summer menu refresh, as the Reno-based sandwich franchise deploys a coordinated push of limited-time items, loyalty rewards, and catering incentives timed to the back-to-school rush.
The Chicken Cordon Bleu features grilled chicken breast, ham, melted Swiss cheese, and honey mustard on the brand's signature fresh-baked bread. Two additional LTOs round out the seasonal lineup: a Jalapeño Cheddar Bread option and a Brookie dessert. All three are available through September 30, 2026, at participating locations.
Loyalty Mechanics
The promotional architecture layers several tiers of engagement through the brand's Port Perks Rewards program. A Bring the Kids Challenge — running through August 31 — rewards members who purchase three Kids Meals in a single month with a free fourth. Weekly 2-Foot Tuesdays offer recurring deals on the chain's 2-Foot Classic Subs, while a Back-to-School Spinner promotion (August 24–28) gives members a chance to win prizes including a free Medium Classic Sub. A September Referral Challenge pays $2 in Sub Bucks for each successful new member sign-up, extending the loyalty flywheel into early fall.
Those mechanics reflect a broader QSR industry pattern: operators are increasingly treating loyalty programs as always-on traffic drivers rather than one-off discount vehicles. Stacking time-limited challenges alongside evergreen perks keeps engagement elevated across a full seasonal window — a tactic that restaurant loyalty program trends show is gaining traction among regional chains competing with national players.
Catering as a Revenue Layer
The catering component may be the most operationally significant element of the push for Port of Subs franchisees. Members who spend $150 or more on catering orders during September receive a $25 reward coupon valid through month-end — a structure that incentivizes repeat catering purchases rather than single large orders. Free delivery on qualifying orders over Labor Day weekend (September 4–7) adds a low-friction entry point for new catering customers.
With more than 120 locations across the U.S., Port of Subs is positioning its catering program as a scalable option for schools, offices, sports teams, and neighborhood events — categories that see predictable volume spikes in the August-to-October window. Catering has become a meaningful revenue diversifier for sandwich-format operators, and foodservice catering strategies at regional chains show that franchisors who build seasonal catering habits among their guest base tend to see stronger repeat rates into the fourth quarter.
"Summer and back-to-school are two of the busiest seasons for families, teams and communities," said Healey Mendicino, President and CEO of Port of Subs. "We're excited to offer fresh flavors, rewarding promotions and convenient catering options that make every occasion a little easier."
Orders can be placed through the Port of Subs app or online at portofsubs.com, with pickup, delivery, and catering all supported through the digital channel.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
