Quick-service operators increasingly have the ability to target their customers right where they are. The industry’s use of mobile marketing has grown exponentially over the last two years, and marketers are projected to spend $1.2 billion on mobile display advertising (not including smartphone apps, mobile coupons, and other mobile ads) by 2014, according to eMarketer.
EZUniverse Inc., a software development company, and Independent Purchasing Cooperative Inc. (IPC), the independent Subway franchisee-owned purchasing cooperative, revealed cooperation details regarding a store management platform called Subway Loss Prevention Surveillance System, now available to all 38,000 Subway restaurants worldwide.
One appearance on CBS’s hit show “Undercover Boss” just wasn’t enough for two quick-serve industry execs. That’s why Subway chief development officer Don Fertman and Checkers president and CEO Rick Silva are going back for round two this Friday.
The “Epic Bosses” episode catches up with nine executives from past seasons of “Undercover Boss”, taking a look at what they learned and how their brands have since changed.
The Subway restaurant chain announces that Suzanne Greco, VP of research and development, is now also VP of operations, while veteran food safety specialist, Wendy Maduff, has joined the team as the brand’s director of global product safety.
The Summit Group Communications, the longest-running advertising and public relations firm in the state of Utah, has just won the business of the Detroit Subway restaurants market. With this addition, TSG now represents 33 Subway restaurant markets with more than 4,100 restaurants in 14 states.
The Subway restaurant chain has been named, in a report by the nonprofit Center for Science in the Public Interest (CSPI), as the only restaurant chain in the country to meet the organization’s standards for children’s meals.
“One out of every three American children is overweight or obese, but it’s as if the chain restaurant industry didn’t get the memo,” says CSPI nutrition policy director Margo G. Wootan. “Most chains seem stuck in a time warp, serving up the same old meals based on chicken nuggets, burgers, macaroni and cheese, fries, and soda.”
In the last several years, as consumers have become savvier and more educated about the food they eat, words like fresh, local, and artisanal have become the norm in the foodservice industry.
But with many companies throwing these terms around seemingly at will to try to differentiate their brand and resonate with customers, definitions have been grayed and misconceptions have been made. After all, many of these words still go undefined by regulatory bodies (unlike organic, which is regulated by the U.S. Department of Agriculture (USDA)).
The spotlight on healthy eating is growing brighter, and now even the youngest eaters are taking notice. A recent study by children’s research firm KidSay and The Marketing Store Worldwide (TMSW) showed the majority of children ages 5–11 think they are healthy eaters, with more than 80 percent of kids saying healthy eating was “cool,” up from 59 percent in 2004.
According to Restaurant DemandTracker, a recent survey of restaurant customers in the United States, households with younger kids are much more likely to seek out restaurants with kid-friendly menus, and many of those consumers are looking for healthier food items on the menu for their families.
Households with younger children are especially likely to value a kid-friendly menu and slightly more likely to value healthy menu choices than households with older children.
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It’s being compared to the Sims computer-game franchise and Facebook’s infamous Farmville game. But Subway’s new competition, which has participants creating their own virtual stores online, is handing out more than just token points; the program is also successfully engaging young entrepreneurs, giving the company an early look at talent, and offering prospects a quick and free education on the world’s largest quick-serve chain.