86 Year Old SUBWAY Franchisee Enjoys Second Career Success

Milford, CT  (RestaurantNews.com)  Bob Thomson, a SUBWAY® franchisee with twenty-four restaurants in Iowa, will soon be celebrating his 86th birthday, and twenty-two years with the SUBWAY® chain.

At an age when most would consider retirement, Bob Thomson left his job running variety stores across Iowa to take on a bigger franchise- the SUBWAY® sandwich chain giant.

“The first Subway I saw was in Hawaii. I went in, grabbed a sandwich, and was immediately sold on the program. I knew I wanted to become a franchisee for this company that I knew would grow in the years to follow,” said Bob, who has an office in Charles City with his business partner, George Slattery.

And that it did. From just 3,000 restaurants in all 50 states when Bob joined the team 23 years ago, to currently more than 36,000 locations in 98 countries, Bob has grown with the developing chain, owning 24 restaurants himself. Giving other young franchisees a run for their money, Bob owns the most SUBWAY® restaurants in the northern Iowa territory. In addition, Bob and his partner are proud of the fact that their restaurants provide about 250 jobs in the community.

Born in Minnesota, Bob always had an interest in entrepreneurism, studying business at the University of Minnesota after serving two years in the Navy during World War II. A job with a chamber of commerce brought Bob to Iowa followed by owning several Ben Franklin stores and eventually buying his first SUBWAY® franchise in 1990.

With a never-ending supply of energy, you can find Bob at the yearly SUBWAY® Convention, multi-unit owner meetings, and field meetings throughout the year, keeping up to date on the latest developments and technology within the company. When he’s not working, Bob enjoys spending time in sunny Florida with friends, and visiting his four children.

“He’s got more stamina than the average 20 year old,” said Charlie Thomson, Bob’s son who is also involved in the business. “Managing and traveling to his stores to make sure they are in the best condition possible is what keeps him going.” A shared family value for entrepreneurism, Bob’s daughter is also involved in the business, working at a SUBWAY® restaurant on the Luther College campus and Charlie chips in whenever help is needed. Bob hopes his children can carry on the business when he retires, which he says is nowhere in the near future.

“Bob certainly has an inspiring story, and we are proud of the fact that he, like many Subway franchisees, chose Subway to kick off his second career,” said Chief Development Officer Don Fertman. “Franchisees like Bob, who are driven by an entrepreneurial spirit, are the heart and soul of the Subway family. Bob’s story is just one of 17,000 other stories of entrepreneurs who have discovered that owning and operating a Subway franchise is not just a job or an investment, but a way of life.”

About SUBWAY® Restaurants

Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey — one that has made it possible for thousands of individuals to build and succeed in their own business.

In the 2010 Zagat® Fast Food Survey, the SUBWAY® brand was ranked “number one” by consumers in the “Most Popular,” “Top Service” and “Healthy Options” categories for food brands with 5,000 or more locations.

For more information about the SUBWAY® chain, visit www.subway.com.

Find us on Facebook: Facebook.com/subway

Follow us on Twitter: twitter.com/subwayfreshbuzz

SUBWAY® is a registered trademark of Doctor’s Associates Inc.

Gulf Coast Businessman Celebrates 25 Years as SUBWAY Sandwich Entrepreneur

Milford, CT  (RestaurantNews.com)  SUBWAY® Development Agent, Hugh Stiel of Metairie, Louisiana, is celebrating 25 years of entrepreneurial success with the world’s largest restaurant chain during a team meeting this week at the Beau Rivage Resort in Biloxi, Mississippi.

A true pioneer, Stiel opened the SUBWAY® chain’s first restaurant in Louisiana in 1986.

“The economy along the Gulf Coast was going through a difficult time, I had just turned 30 and was looking for a career,” says Stiel. “I stopped in a Subway restaurant in Florida and really enjoyed the product. There were franchise opportunities in the New Orleans area and always wanting to be a business owner, I opened the first Subway in Metairie.”

Today, from offices in Lake Charles and Metairie, Stiel and his team oversee 522 individually owned and operated SUBWAY® restaurants along the Gulf Coast in Louisiana, Mississippi, and southeastern Texas.

“After a year in business, there was an opportunity to become a Development Agent for the chain. I sold the restaurant and focused my efforts on building the Subway brand in the region. 25 years later, there are more than 500 stores in the territory,” Stiel proudly admits.

Chiefly responsible for building and managing a geographical territory, SUBWAY® Development Agents, known as DAs, provide local franchisees with the necessary support and expertise to help them launch and run a successful business.

The restaurants in Stiel’s territory provide more than 5,000 job and career opportunities to people throughout the Gulf Coast region.

With a constant eye on the needs of the community, Stiel and company, along with many area franchisees, participate in outreach programs of special local significance as well as those that support the SUBWAY® brand’s national efforts of promoting healthy eating, active lifestyles and corporate responsibility.

SUBWAY® personnel can often be seen helping out at events such as American Heart Association Heart Walks and Habitat for Humanity initiatives. In fact, Gulf Coast SUBWAY® franchisees and crew members took part in the Habitat for Humanity project following the devastation of Hurricane Katrina, which was responsible for destroying about 40 SUBWAY® restaurants along with their surrounding communities.

Working with one particular franchisee in La Place, Louisiana, Stiel was able to provide guidance as their restaurant was rebuilt using “eco” or “green” elements to promote conservation through the use of energy saving equipment, recycled building materials and products made from sustainable sources. With his input, the project became the region’s first SUBWAY® Eco-restaurant.

“I am glad that I have been able to work in a business that fosters small business ownership among people who have embraced an entrepreneurial spirit. From Katrina to the Gulf Oil Spill, we have faced some challenging times, however, by working together, we have been able to grow the brand to even greater levels,” says Stiel.

There are 40 new SUBWAY® restaurants in various stages of planning that are expected to open by the end of 2012. Stiel’s long range goal is to increase the store count to approximately 600 locations within the next three years while also increasing sales and franchisee profitability and placing more restaurants in non-traditional venues such as airports, hospitals, college campuses and inside other retail businesses.

About SUBWAY®

With more than 36,000 locations in 98 countries, the SUBWAY® restaurant chain is the world’s largest restaurant franchise, in terms of number of locations. Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey — one that has made it possible for thousands of individuals to build and succeed in their own business.

In the 2011 Zagat® Fast Food Survey, the SUBWAY® brand was ranked “number one” by consumers in the “Most Popular,” “Top Service” and “Healthy Options” categories for food brands with 5,000 or more locations. SUBWAY® restaurants were also recently ranked as the most loved Fast Food Chain in the U.S., according to Amplicate, a research firm, that specializes in the public opinions of social media users.

For more information about the SUBWAY® chain, visit www.subway.com.
Find us on Facebook: Facebook.com/subway.
Follow us on Twitter: twitter.com/subwayfreshbuzz.
SUBWAY® is a registered trademark of Doctor’s Associates Inc.

Contact

SUBWAY(R) Public Relations
(203) 877-4281

Kevin Kane Ext.1329
kane_k@subway.com

Les Winograd Ext. 1683
winograd_l@subway.com

SUBWAY Adds 24,000 Jobs in 2011, Expects to Add 25,000 in 2012

Milford, CT  (RestaurantNews.com)  Through the opening of more than 2,400 restaurants worldwide, including 1,100 new locations just in the U.S. and Canada alone, the SUBWAY® restaurant chain created approximately 24,000 new foodservice job and career opportunities in 2011. By opening an additional 2,500 outlets by the end of 2012, it expects to add another 25,000 full and part time positions—and this doesn’t include jobs in ancillary fields, such as construction, logistics, equipment manufacturing, food processing, maintenance, etc.—an extraordinary achievement for any business, especially during these turbulent economic times.

“Although we have become the world’s largest restaurant chain this past year, it’s more about the opportunities than the numbers,” said Chief Development Officer Don Fertman. “With each new Subway restaurant that opens, there is an entrepreneur that wants to own and operate his own small business and provide great food, exceptional customer service and job opportunities in his or her community.”

The SUBWAY® chain was recently named the top ranked restaurant brand in Entrepreneur magazine’s annual Franchise 500 listings. The magazine’s January 2012 issue and website also lists SUBWAY® restaurants as the #2 overall franchise opportunity, #2 fastest growing franchise and the #2 Global franchise. Also in 2011, the Zagat® Fast Food Survey ranked the SUBWAY® brand “number one” in the “Most Popular,” “Top Service” and “Healthy Options” categories for food brands with 5,000 or more locations.

“From reducing sodium content across the menu and fortifying the bread with calcium and vitamin D, to opening locations in airports, college campuses, high schools, health clubs and hospitals, and one made entirely out of recycled material, it’s clear that we continue to work on staying ahead of the curve as we continue to grow,” said Fertman, who has been with the brand since 1981 when there were only 166 SUBWAY® restaurants open.

SUBWAY® restaurants are just about everywhere—from bustling city centers and suburban shopping malls to bucolic rural communities, bringing great tasting, made to order subs, many of which are low in fat, to sandwich lovers at nearly 36,000 locations in 98 countries.

One of the ways that the SUBWAY® brand has managed its sustained growth is by opening in what are known as non-traditional spaces—often considered by others to be too small, inconvenient or impractical to set up shop—places such as inside convenience stores, factories, department stores, train stations, museums, hotel lobbies, and movie theaters, just to name a few. In 2011, SUBWAY® franchisees opened their 8,000th such location.

Some of the more unique sites where SUBWAY® restaurants can be found include a Goodwill Industries training center in South Carolina, and the True Bethel Baptist church in Buffalo, New York. Both restaurants are used to teach job skills to disadvantaged members of the community. There’s also an automobile assembly plant; several new car showrooms, a pharmacy; a brewery; a combination laundry and tanning salon; a floating restaurant aboard a river boat in Germany; and the construction site of the new World Trade Center in New York City—it sits on an elevated platform that rises as the construction of the building progresses and is only accessible to construction workers.

One particularly noteworthy SUBWAY® restaurant is owned and operated by Bob Ecoffey and Darlene Nichols-Ecoffey. Their franchise, on the Pine Ridge Indian reservation in South Dakota, is one of the few places in the area where residents can get fresh vegetables. It sits in the middle of what the U.S. Department of Agriculture defines as a food desert–a low-income community without ready access to healthy and affordable food. Bob, who is also the local Bureau of Indian Affairs superintendent, says that because healthy foods like fresh fruits and vegetables are so expensive due to their remote location, they are generally out of reach to most members of the community. In a place without shopping malls, movie theaters, banks or other big businesses, their restaurant is busy all day long, serving customers looking for healthier options and an alternative to pricey produce.

About SUBWAY® Restaurants

Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey — one that has made it possible for thousands of individuals to build and succeed in their own business.

For more information about the SUBWAY®chain, visit www.subway.com.

Find us on Facebook: Facebook.com/subway

Follow us on Twitter: twitter.com/subwayfreshbuzz

SUBWAY®is a registered trademark of Doctor’s Associates Inc.

Chains that are fancier than fast-food options but cheaper than sit-down alternatives are part of a hybrid sector known as fast-casual that is maturing into one of the food industry’s strongest.

That category is tapping into growing demand for more healthful, specialty foods that are still speedily served and moderately priced. Fast-casual is steadily poaching fast-food customers looking for better quality and sit-down diners seeking cheaper prices, said NPD analyst Bonnie Riggs.

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In an indictment unsealed in the US District Court of New Hampshire on December 8, the hackers are alleged to have gathered the credit and debit card data from over 80,000 victims.

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SUBWAY Names Two With Franchisee Experience as Directors of Operations & Training

Milford, CT  (RestaurantNews.com)  The SUBWAY® submarine sandwich and salad chain has announced that Joe Chaves will head-up operations for the 35,500-plus restaurant chain as Director of Operations, while Rebecca Audet has been named the brand’s Director of Worldwide Training.

Joe, who has been with the SUBWAY® restaurant chain for five years, has 28 years experience in the QSR industry, including time as a Dunkin Donuts/Baskin Robbins franchisee. Rebecca is a SUBWAY® franchisee, owning two locations in Vermont, while also overseeing 1,000-plus restaurants as the Manager of U.S. and International company run (or held) territories. Rebecca will continue this field work in addition to training.

“Training is the cornerstone of any organization, especially in franchising where we need to teach people how our system works and how to achieve the highest level of efficiency. As the largest QSR in the world, I know I have been entrusted with a critical responsibility,” said Rebecca, a graduate of Columbia University who lists one of her favorite sandwich as the egg white on flatbread with spinach, green peppers, onions, tomatoes, chipotle sauce and salt & pepper.

“Subway is doing extremely well, especially considering the current global economy,” said Joe, a devout fan of the Italian BMT sub. “It continues to be a remarkably good investment for our existing and future franchisees.  I am looking forward to supporting all of our partners by building on the brand’s great track record.”

A Connecticut native, Rebecca moved to Vermont after attending college in New York City. During her senior year at Columbia University, Rebecca purchased her first franchise, skipping her graduation rehearsal to attend a zoning meeting on the location.

As Director of Training, Rebecca will oversee the brand’s entire training program, which includes thirteen global training centers, an e-leaning program, as well as the education and training of Sandwich Artists™, managers, franchisees, field consultants, and Development Agents. “I am excited to welcome new franchisees joining the Subway team so they feel part of the family and excited about their investment and new endeavor,” she said.

A Rhode Island native who has also spent time in Florida, Joe joined the SUBWAY® chain five years ago and immediately made an impact working on several projects, such as expanding catering capabilities and improving the Customer Service experience. He also led the company territory teams to improve operations and profitability.

“This will be a challenging and exciting opportunity, and a privilege to serve this great brand and the thousands of franchisees, development agents, and staff,” Joe said.

About SUBWAY^® Restaurants
Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY^® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey – one that has made it possible for thousands of individuals to build and succeed in their own business.

In the 2011 Zagat^® Fast Food Survey, for the third year in a row, the SUBWAY^® brand was ranked “number one” by consumers in the “Most Popular,” “Top Service” and “Healthy Options” categories for food brands with 5,000 or more locations.

For more information about the SUBWAY^® chain, visit www.subway.com.  Find us on Facebook: Facebook.com/subway. Follow us on Twitter: twitter.com/subwayfreshbuzz.

SUBWAY^® is a registered trademark of Doctor’s Associates Inc.

Still, most national chains started out as the type of locally cherished independent restaurants adored by franchise-phobes. Why did these eateries decide to franchise? Because passionate customers asked them to expand to their neighborhoods or towns. Think about it: At one time, there was a single Subway–with Fred DeLuca spreading the mayo–before there was unit No. 30,000.

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The Kentucky Uninsured Employers’ Fund had sought payment from Milford, Conn.-based Doctor’s Associates for medical and temporary total disability benefits it paid to the employee of a Subway restaurant in Whitesburg, Ky.

The restaurant, owned by Watash UBC, did not have workers comp insurance at the time of the employee’s May 2000 injury, even though Subway’s franchising agreement required Watash to maintain coverage, according to court records.

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Subway Restaurants Opens First New Concept Subway Cafe in California

Subway restaurants opened its first California new-concept eatery, called Subway Café, in the historic Gaslamp quarter of San Diego on September 9, 2011.

Raghu and Rohit Marwaha, owners of the new Subway Café in San Diego said the downtown store, located at 1111 6^th Ave in San Diego, has far exceeded sales projections since its opening last month. Raghu and Rohit Marwaha are also opening a second Subway Café at 440 W. Washington Street in Mission Hills on November 16^th, 2011.

The two new San Diego Subway Cafés feature an upscale coffeehouse ambience, an expanded menu, and Seattle’s Best coffee offerings including espresso drinks, lattes and frozen blended beverages, along with amenities such as Wi-Fi, and DIRECTV, to allow customers to enjoy local news and sports events with their sandwiches. “Customers can grab a low-fat sub and a coffee drink anytime,” says Raghu Marwaha. “It is not uncommon to have a rush of customers at 2:00 a.m. on the weekends.”

“In just a few weeks, we’ve become a magnet for customers in the Gaslamp Quarter who want a comfortable place to relax and surf the internet,” added Rohit Marwaha. “We are also hearing rave reviews from customers about our healthy breakfast options that are made to order. We have every expectation that our Mission Hills location will be a huge success as well.”

The Subway Café concept, which is still in a test stage, was launched by a Subway franchisee in an office building in Alexandria, Va., and has expanded to about 20 locations, according to Les Winograd, a spokesman for Subway restaurants.

Denny’s new special menu is designed to appeal to serious cheese lovers. The “Let’s Get Cheesy” menu features dishes like the Mac N’ Cheese Big Daddy Patty Melt, the Cheese Please Omelette, and the Big Cheese Country-Fried Steak and Eggs. The chain is holding a cheesy joke competition through Twitter to promote the limited time offer.

Zagat’s in-depth, comprehensive coverage of thousands of restaurants is coming to the Urbanspoon smartphone app. Urbanspoon’s app already features consumer reviews and restaurant information, but the curated recommendations of Zagat’s makes it twice as valuable. The application is free to download on a variety of smart phones.

Even though consumers and the restaurant industry have been trying to reduce sodium content in food for over a decade, current restaurant dishes have more salt in them than ever. This comes from new research from Technomic. Salt is one of the cheapest ways to make foods taste better, but can cause a number of side effects to a diner’s health.

A minor slow down in traffic volumes and dropping same-store sales led the overall outlook of the restaurant industry to drop slightly during July, according to the National Restaurant Association. The association compiles the Restaurant Performance Index each month based on the financial reports of top companies.

Subway is working to pair their healthier dining options with environmentally friendly store designs. Five new “eco-restaurants” opened recently. The new store design cuts the amount of energy used for heating and lighting, as well as reducing building materials and waste. Two of the restaurants in North Carolina received LEED certification.

The AllergyEats website has been helping thousands of diners with food allergies share their experiences and find safe restaurants to eat at. Now the website becomes even easier to use with the release of an app for Android smart phones and the iPhone. All of the consumer reviews and restaurant information are available through the app.

The Original Soupman chain now has a new celebrity partner and spokesman. Shaquille O’Neal has partnered with the national chain to promote their healthy and tasty soups. The restaurant has also recently expanded their offerings to include New York style deli sandwiches and has 19 stores around the country.

North Carolina Golden Corral restaurants are joining together to raise $100,000 or more for the National Multiple Sclerosis Society this September. The money will fund scholarships for family members of a person affected by multiple sclerosis. Donations are also accepted online if you aren’t in the state of North Carolina.

Seattle’s Best Coffee, a chain that is now part of the Starbucks’ corporation, reports that the chain has added 12 new locations since April 2011. The last two opened in the past week. The new stores were built in a variety of venues like airports, college campuses and city centers. The chain now numbers over 100 locations in the country.