Subway

Quick service brands enhance nutritional profile of favorite foods like pizza.
April 2014

Industry experts, nutritionists, and menu developers share ideas on how the industry can make classic fast-food dishes healthier.

Quick service restaurants discount to attract new, price conscious customers.
March 2014

Becoming overly committed to discounting produces long-term margin headaches.

Americans increasingly enjoy hot and spicy foods from fast food restaurants.
February 2014

Hot, spicy menu items gaining popularity among diners.

November 2010

The problem with snacks nowadays is that they no longer know their proper place. 

Based on the results of a survey conducted by market research firm Technomic earlier this year, these uppity, stopgap appetite-tamers are muscling in on what used to be mealtime turf. Indeed, more than...

November 2010

Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic...

November 2010

Setting the right price points is no easy task. In today’s post-recessionary economy, product pricing is particularly tricky because consumers’ perception of value is confounding and seems to shift constantly. People will camp out overnight for the chance to buy a $499 iPad, but you...

Franchise Brands LLC, based in Connecticut, placed a bid to purchase the bankrupt Mexican concept.
Egg farmers to match the number of sandwiches sold this week by donating eggs to D.C. food bank in honor of World Egg Day.
October 2010

Marketing professors over the years have lectured students that they should never give a customer too many choices. Quick-serve operators must have missed that class. A look at several successful quick-serve menus reveals some form of a Choose Two option, where...

Subway Fresh Artists competition will reward one lucky act with the opening slot at an upcoming Goo Goo Dolls concert.
September 2010

There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us.

Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings...

On August 2, Treasury Secretary Timothy Geithner wrote an op-ed in the New York Times with the title, “Welcome to the Recovery.” Despite the brash headline, Geithner was cautiously optimistic about the direction of the economy.

“...

Pactiv's PWP Industries of Vernon, California; Matosantos Commercial Corp. of Vega Bajam, Puerto Rico; and Closed Loop Recycling of Smithfield, Australia, are the big winners.
Wendy's takes Top Food crown among chains with more than 5,000 units, while In-N-Out is tops in the less-than-5,000 category.
“Fiery Footlong Frenzy Fueled by PlayStation" will offer Playstation prizes to a number of Subway customers.

Chick-fil-A, Chipotle, and Panera Bread rank among the best quick serves in the country in customer satisfaction, according to a study J.D. Power and Associates released on Tuesday.

The 2010 U.S. Restaurant Satisfaction Study evaluated consumer responses to an...

August 2010

When 17-year-old Fred DeLuca decided he’d try to earn his college tuition by launching a sandwich shop, he and partner Peter Buck set a goal of opening 32 outlets in 10 years.

“We fell a little short,” DeLuca recalls 45 years later. “I...

June 2010

Timothy Howes is tired of hearing about product quality—at least the way most owners and operators frame the topic.

“If I hear one more restaurant owner say, ‘We serve quality food,’ I think I’m going to scream,” says Howes, a principal consultant and...

Subway starts summer off with the new, limited-time-only Orchard Chicken Salad Sandwich, a low-fat, $5 Footlong sandwich option.
Have you stopped by booth 4861 to win a free iPod or iPad and grab your own copy of QSR's May issue?

With the release of an Institute of Medicine (IOM) report recommending the government regulate the amount of sodium in the nation’s food supply, the restaurant industry says it wants to take action—on its own.

“The industry supports a voluntary, incremental approach to...

May 2010

Never before has innovation been as essential to running a successful quick-serve restaurant concept.

During what has turned out to be the most daunting recession in our nation’s history, innovation has been the driving force for the concepts that are...

May 2010

Promotional strategies are the lifeblood of any retail business—quick serves are no exception. Promotions create news that attracts consumer attention, and that attention usually drives sales and traffic. But promotions also shape brand perceptions, and those perceptions are equally...