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.

New York City choking death revives debate over subway crime

Frontiers Critical Role of the Subways in the Initial Spread of

COVID-19 pandemic in New York City - Wikipedia

News: Department of Health

WdH8FzoF4iVVNHFwBt3dQd.jpg

Subway lays off 150 employees amid ongoing COVID-19 pandemic

Subway works to rebuild its business

Is Covid-19 surging? Our expert explains how to prepare

Stories District 7070