Subway executive describes changes prompted by COVID, 2021-06-29

MARCO ISLAND, FLA. — Major changes in the restaurant business precipitated by the COVID-19 pandemic have prompted the Subway chain to cast key elements of its business model in a new light, said Anthony Tsocanos, food scientist, bakery, at the Milford, Conn., sandwich chain. In a panel discussion about the quick-service restaurant industry during the BEMA annual meeting, Mr. Tsocanos shared a dramatic story about steps Subway took to “hit the ground running” as the pandemic receded and how it relied on suppliers to help . . .
Executive tells baking equipment group about challenges faced in 2020-21.

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