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Health & Wellness
It’s hard to believe that it’s been almost 10 years since Subway introduced the nation to a guy named Jared Fogle. In the first commercial, which originally ran only in the Midwest, that regular guy told a story that has now become a part of American pop culture: He’d been overweight as a kid—a...
Finance
Between 2006 and 2007 the checks written to CEOs in every industry super-sized. The median compensation for leaders of S&P 500 companies rose 23.57 percent, according to a study by The Corporate Library, a corporate data research firm. But now, as the cost of everything from beef to buns...
Emerging Concepts
Gary Worthington grew up inhaling freshly baked bread in the kitchen of his childhood home in Grantsville, Utah, a small farming community 40 miles west of Salt Lake City. Decades later, Worthington still enjoys the comforting aroma, though now it comes from his own business. Worthington and his...
Outside Insights
Twenty years ago brands were concerned with total quality management. Then along came customer satisfaction management. Recently, some organizations have begun talking about managing the customers’ experience. This is an advanced view that suggests that what really dictates whether the customer...
Competition
It is nearly 11 p.m. and Samantha Kelly is far from calling it a day. A freshman at Temple University in Philadelphia, Kelly closes her books, grabs her bag, and meets up with friends at the student center, where a Burger King is open until midnight. “We plan it all the time,” Kelly says. “We stay...
Technology
In February, Subway announced Thys (pronounced Tice) J. Van Hout as the company’s new chief technology officer. Van Hout seized the opportunity to work with the international restaurant chain for a variety of reasons, the least of which include “leveraging technology to enhance the Subway...
Web Exclusive
After Chipotle announced last Tuesday quarterly earnings that beat Wall Street estimates by nearly doubling, analysts began wondering how the fast-casual concept can improve already outstanding profit margins. The company reported second-quarter comparable-restaurant sales increases of 11.6 percent...
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It’s no secret that America as a culture prizes cleanliness as an inherent, cultural virtue. This near obsession goes far beyond the stacks of deodorants, perfumes, shampoos, and soaps that line bathrooms walls.
The nationwide switch to EMV chip cards is progressing at a steady clip with the Payments Security Task Force projecting that 98 percent of cards will be chip enabled by the end of 2017.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Enterprise systems are more advanced than ever. Not only do they provide vital business information, but they can also make maintaining a consistent menu database across the brand easier than it’s ever been.
Consider it Subway's new duds to the biggest party in foodservice.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
There was a time when kids’ meals were for kids.