Competative Advantages and Disadvantages of Subway Essay

“Becoming a franchisee is an odd combination of starting your own business and going to work for someone else” (Schlosser 94).In Eric Schlosser’s Non-fiction book, Fast Food Nation, Schlosser reasons that fast food has widened the gap between the rich and the poor, started an obesity epidemic and propelled American cultural imperialism abroad. While the idea of a franchiser/ franchisee relationship appears to be nothing but beneficial, it has a serious drawback, which is the release/ acceptance of certain issues out of each party’s control. This, in turn causes other companies to try to develop new ways of forming this relationship. Subway, for example uses “Development Agents” to help ease tensions.

A study of the menu in a Papa John’s restaurant demonstrates how economies of scope work.

The way that Burger King and other fast food restaurant chains do business and markets their products to consumers is due to the change in our society to where the consumer wants the biggest, fastest, and best product they can get for their money. This change in society can be attributed to a process known as McDonaldization. Although McDonaldization can be applied to many other parts of our society, this paper will focus on its impact on Burger King and Taco Bell restaurants. My belief is that the process of McDonaldization has lead our generations toward a more a much more efficient lifestyle, with much less quality. From my observations and studies of these fast food resturants, several themes have become

Subway is the largest restaurant franchise in the United States. The Subway chain has been established for about 38 years and it has reached number one in increased percent sales and consumer awareness over time. Subway 's accomplishments are mainly due to its brand awareness, product image and diversity in the fast food industry. However, in the presence of strong competitive pressure from its rivals, Subway has to make some strategic changes in order to prosper in the market place. This paper is aimed to give a thorough situational and SWOT analysis based on the facts presented in the case as well as internet updates. Additionally, some recommendations on Subway 's marketing strategies that are specifically on

In Jessica Lundgren’s essay, “Eating Fresh” in America: Subway Restaurant’s Nutritional Rhetoric, has stated many different strategies Subway uses in their commercials to persuade consumers that they are choosing the healthier choice when getting food at their fast food restaurants. Americans today are worried about what they can do to lose weight and maintain a good diet. Lundgren did a great job mentioning the five aspects to Subway’s nutritional claims that they follow which includes: the making of nutritional claims, a visual rhetoric that makes the restaurant’s “healthy” food options appear to be numerous and exciting, the comparison of the Subway product with the products of other, less “healthy” fast food restaurants, the clear indication

The McDonald’s “Speedee Service System” launched in 1948 and made meals terribly cheap and fast. In Fast Food Nation, Eric Schlosser wrote, “The McDonald brothers’ Speedee Service System revolutionized the restaurant business… as word spread about the low prices and good hamburgers.” (20) For the first time, working-class families could afford to buy their children restaurant food. Customers were purchasing their “Pure Beef Hamburger” for 15 cents, and “Tempting Cheeseburger” for 20 cents.

With the demand of fast food on the rise, two rival competitors continue the argument of “Who is better, Zaxby’s or Chick-Fil-A?” Zach McLeroy and Tony Townley founded Zaxby’s in 1990, almost forty-five years after Dan T. Cathy established his first Chick-Fil-A dwarf house in 1946. Since these entrepreneurs started their businesses, their restaurants have popped up all across the country. Both share many similarities while still keeping their individuality, and each company brings in a tremendous amount of revenue each year. Typically, Zaxby’s is open twelve hours a day, seven days a week; Chick-Fil-A’s normal work day is sixteen hours, but they are closed on Sundays. Each restaurant provides both drive through

First, Schlosser and Wilson describe the history of fast food. Everything started with a fifteen-year-old boy named Charlie Nagreen at a county fair squishing a meatball between two slices of bread, creating the hamburger. The authors then go on to talk about how McDonald’s was the first restaurant to introduce a quick system for customers to get their food. After seeing the success of the McDonald brothers, a businessman named Ray Kroc made a deal with them to travel the country, spreading the chain. Later, Ray Kroc would buy McDonald’s from the McDonald brothers. When other restaurants, such as Wendy’s and Burger King, saw the success of McDonald’s, they began to do the same thing, having a chain of identical restaurants across the United States. Not only did restaurants adopt this idea of complete sameness, but so did other companies such as

As you walk through the doors of Panera Bread, the lighting and décor calm you while the fresh smells of the bakery envelop you. Every detail has been carefully coordinated to ensure a high quality dining experience at a reasonable price. This sophisticated concept for Panera began when a cookie company and a fast casual restaurant, called Au Bon Pain, synergized their efforts and found a propitious niche between fast food and fine dining (Repetti & Vincelette, 2005). By 2003, the company was able to generate significant revenues through company-owned stores, through the sale of fresh dough to franchisees, and through royalties and fees paid by franchisees (Repetti & Vincelette, 2005). In an effort to ensure success of Panera’s strategic

By 2010, Panera Bread Company (PBC) stood ahead of the crowd; once a pioneer in the fast casual concept of dining, the organization has now far surpassed its competition (Vincelette & Fogarty, 2010). Enduring economic challenges that only strengthened the organizations position as industry leaders while competitors struggled to exist, Panera’s co-founder and majority shareholder Ronald Shaich pushed through the years with strategic plans, implementation, and actions (Wheelen, Hunger, Hoffman, & Bamford, 2015), that led to success in creation of the “fast-casual” innovation of dining (Vincelette & Fogarty, 2010). The concept offered consumers healthier, quick dining choices in comparison to the outdated version of fast food chains (Vincelette & Fogarty, 2010). Food wasn’t the only attraction that led to brand name recognition...trends towards an atmosphere that was cool and inviting with upscale decor, inviting, comfortable atmosphere (Vincelette & Fogarty, 2010), warm and friendly welcoming employees, and product and menu diversifications contributed to Panera’s appeal (Rowe, 2006). This made consumers wanting to come back (Vincelette & Fogarty, 2010), therefore adding to the quality and value of the company’s organizational structure and social culture (Wheelen, et al, 2015). Shaich’s vision used strategy as a means to expand the organization in many

Subway found that providing nutritional information not only helped to market their sandwiches, but it was a way to inspire their customers to eat smarter and stay healthy.

The Research Focus forms the backdrop of the study highlighting the background of the problem of obesity levels and the availability of fast food choices. Secondary data investigates past research undertaken in customer satisfaction surveys and the market position of Subway in relation to its major competitors. The purpose of the study is also revealed here

Subway Sandwich effectively competes with other fast-food restaurants by including and promoting healthier meals into its menu, as demonstrated by

While McDonald’s and Burger King have fought over a percentage of the same market share, each company has a unique strategy with which they’ve approached the market. McDonald’s aims to deliver an inexpensive, standard, quality meal with high level of uniformity both in burger structure and in delivery times. Burger King also strives for an inexpensive, quality meal, but focuses on allowing the customer a degree of flexibility in the menu – a goal reflected in their long-time slogan, “Have it your way.” This difference results in distinct objectives for each restaurant that resonate

The article I chose for the assignment is about the Shake Shack IPO (Initial Public Offering) and the environment in which is was released. The restaurant’s stock launch was a major success, as the price per share skyrocketed at a growth of 119% from $21 to $45.90, in one day of trading. With the intense growth that Shake Shack experienced, the chain of 63 restaurants was valued at $1.6 billion, which had investors pouring in. While it was expected for Shake Shack to be a success on the launch of their IPO, their valuation and continued growth has shown the shift in the market of restaurants. Society has moved from the fast food era, to a new adaptation, “fast-casual”. Restaurants such as Noodles, Chipotle, Garbanzo, and many others have capitalized on the shift from value to quality based desires.