Bread may be the staff of life, but it’s really pretty basic: flour, water, yeast, and salt, or some sort of substitute for the latter two. However, the way these items are combined, as well as other ingredients that are added, can make a huge difference in taste and texture, as quick-service operators are increasingly discovering.
It might seem like quick-serve concepts and hospitals are headed for an epic breakup, as some brands have come under fire for their presence in places meant to heal. The American Hospital Association labeled unhealthy foods “environmental inconsistencies,” whether they’re served out of vending machines, cafeterias, or franchised units in hospital food courts.
A cruise ship on the Rhine River in Germany.
The FBI headquarters in Washington, D.C.
A Toys“R”Us in Manhattan.
The Camp Pendleton military base near San Diego.
Now for a limited time at participating Subway Restaurants in Canada, customers can enjoy all the meat without the mess and all the flavor without the fuss with the national launch of the Subway Lobster Sandwich.
Keurig Green Mountain and Subway announced a partnership to bring Keurig’s single serve brewers to thousands of the Subway’s North American locations.
Currently, more than half of the Subway restaurants in the United States and Canada have adopted a Keurig system.
Subway restaurants plan to continue the expansion in non-traditional locations by utilizing established businesses in the Lehigh Valley, Pennsylvania area.
This expansion creates a new platform for Subway restaurants to reach new customer bases such as families, hospitals, and business centers.
The local Subway Development of Eastern Pennsylvania Inc. (SDEPA) has opened many successful non-traditional locations within universities, theme parks, and casinos, with plans to expand.
The nutritional value of limited-service restaurant food has been the topic of debate among consumers, critics, and operators for some time. Growing concerns over Americans’ high obesity levels have only heightened the debate, leading some observers to encourage increased governmental regulation of food, others to urge more focus on informed, unforced choice.
Much of the talk has been about calories, because consuming too many of those without accompanying exercise results in additional pounds.
Subway is doubling down on its sustainability efforts. During a press conference in a New York City restaurant on Tuesday, May 6, brand executives discussed the quick-serve chain’s latest innovations in green sourcing, among other news.
With new limited-service brands emerging at a rapid pace, consumers have more dining choices than ever, and their preferences are proving that established national concepts could learn a thing or two from these smaller, younger chains. According to a nationwide study on consumers’ favorite quick-service chains from Market Force Information, brands like Firehouse Subs, Qdoba, and Papa Murphy’s rank better for customer satisfaction compared to more established category players like Subway, Taco Bell, and Pizza Hut.
Fast food gets a bad rap. The industry is actively cutting back on calories, sodium, trans fats, high fructose corn syrup, and other ingredient components that are detrimental to nutrition, but consumers and watchdogs alike are still quick to point fingers when the nation’s health woes come under debate.