Subway

Sustainability 2.0

When Arianne Bennett opened the Amsterdam Falafelshop in Washington, D.C., in 2004, she had some ambitious sustainability aims: green products, solar power, composting, community dumpsters. She had a vision of creating her own eco-friendly utopia in a world only then beginning to ride the sustainability wave, an adventure then entwined with environmental stewardship.

“We wanted to be as lean as possible … and we were careful about everything from the packaging we chose to the number of napkins we distributed,” Bennett says.

Subway Turns Up the Heat with Fiery Promotion

SUBWAY Restaurants, in collaboration with leading Canadian distributor Entertainment One, is turning up the heat. The chain has launched a new, limited edition line of Fiery Footlong sandwiches which feature a creamy new Sriracha sauce. And to further spice up the SUBWAY Restaurants experience, a new branded promotion launched on November 1, 2013 in support of the second film in Lionsgate's global blockbuster Hunger Games feature film franchise, The Hunger Games: Catching Fire.

Subway Brings Back Global Challenge for Round Two

To kick off Global Entrepreneurship Week, the Subway restaurant chain and Young & Successful Media, owners of the YSN network, have launched the second Subway Global Challenge, a business simulation game that will enable thousands of players to build, train, operate, and promote their own virtual Subway restaurants as a way to learn business development and entrepreneurial start-up skills. The competition is a widely distributed global online competition and allows aspiring entrepreneurs to compete against their peers in over 100 countries.

Subway Expands to Missouri and Kansas with TSG

Coming on the heels of last week’s success in Arkansas, the Summit Group Communications (TSG) won five more Subway restaurant markets in Missouri and Kansas. In Missouri, TSG will take over all advertising and public relations for Subway stores in St. Joseph, Joplin, Springfield, and Kansas City. The Kansas markets include Topeka and Kansas City.

Vegging Out

Beef, pork, poultry, and seafood may be the staples of the limited-service restaurant industry, but non-meat items aren’t taking a back seat on the menu these days. Although vegetarians make up a small percentage of the American dining population, an increasing number of consumers are deciding to eat less meat.

“Ten years ago, it might have seemed like a fad, with just a small population, but it’s been constantly increasing,” says Jesse Gideon, corporate chef and chief operating officer for Fresh To Order, a 10-unit fast-casual chain based in Atlanta.

Subway, MTV Survey Millennials on Healthy Eating

Subway Restaurants and MTV released the results of a joint survey uncovering new insights into Millennial generation health perceptions.  According to the survey, trends show that the overwhelming share of young people view their eating habits as needing room for improvement, with 80 percent admitting that while they sometimes eat healthy foods, they don’t go out of their way to avoid the bad ones.  Additionally, one third of respondents say they have either pressured others or have been pressured by peers for not eating healthy.

A Lesson in College Foodservice

Millennials. Ever heard of ’em?

Of course you have. Millennials are all anyone in foodservice can talk about right now, the crème de la crème of today’s coveted customer demographics. Depending on whom you ask, they might be 20 years old or they might be 35 years old; studies vary on what, exactly, the age range for Millennials should be. But there’s no doubt that whatever their age and whatever you call them, the young, pre-family customers of today are driving food trends and throwing quick-service brands into a tizzy of new product development and promotional innovation.

Wrapped Up

The winners of the 2013 QSR/FPI Foodservice Packaging Awards.

With everything from marketing and branding to menu development and promotions capturing the attention of quick-service brands and operators, it often seems like packaging doesn’t get its due. But as consumers become more sophisticated and discerning about where they spend their time and money, brands are discovering that packaging has the potential to be the differentiator that captures share of stomach.

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