Subway

Subway Expands Nontraditional Presence in PA

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.

Courting Calorie Counters

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 Moves Forward with Sustainability in Mind

Don Fertman, Subway’s chief development officer. Subway

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.

New Study Reveals America’s Favorite Quick-Service Chains

Pizza segment rankings from Market Force Information survey. Market Force Information

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.

A Picture of Health

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.

To Discount or Not To Discount

Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy?

A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu. But that doesn't mean the category has forsaken discounts as its primary traffic-driving tactic.

Kick It Up a Notch

Some like it hot. And some like it even hotter. Fiery dishes are heating up limited-service menus as operators increasingly recognize consumers’ growing interest in spicy, hot entrées.

A 2013 Consumer Flavor Trend Report by Chicago-based restaurant market research firm Technomic found that a majority of Americans (54 percent) now prefer hot or spicy foods, sauces, dips, and condiments. That’s up from 48 percent in 2011 and 46 percent in 2009.

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