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1. Quickview 2. Introduction 3. Doctors Associates, Inc. 4. History 5. Products(With Nutrition Information) 6. Advertising 7. Controversies 8. Operating countries 9. Competitors 10. Surveys 11. Future prospects

Type : Private Key People : Fred DeLuca (President) Millie Shinn (EVP) Industry : Restaurants David Worrol (Controller)


: Fastfood


: Subs Salads


: Bridgeport, Connecticut, U.S. (August 28, 1965)



: Fred DeLuca and Peter Buck


: $15.2 Billion USD (2010)


: Milford , Connecticut , U.S.


: Doctors Associates, Inc.

Subway is an American restaurant franchise that primarily sells submarine sandwiches (subs) and salads. It is owned and operated by Doctor's Associates, Inc. (DAI). Subway is one of the fastest growing franchises in the world with approximately 34,187 restaurants in 97 countries/territories as of March 2011. It is the largest single-brand restaurant chain globally and is the second largest restaurant operator globally after Yum! Brands (35,000 locations). Subway's main operations office is in Milford, Connecticut, and five regional centers support Subway's growing international operations. The regional offices for European franchises are located in Amsterdam, Netherlands; the Australia and New Zealand locations are supported from Brisbane, Australia; the Middle Eastern locations are supported from offices located in Beirut, Lebanon; the Asian locations from Singapore and India, and the Latin America support center is in Miami, Florida. In the United Kingdom and Ireland the company hopes to expand to 2,010 restaurants by sometime in 2011.


With more than 34,000 worldwide locations, Subway-owned and operated by privately held Doctors Associates almost as ubiquitous as McDonalds, which it overtook in 2001 as the United States largest fast-food chain. Subway shops are increasingly visible worldwide with shops in 77 countries including the Bahamas, Bolivia, Chile, Cyprus, Germany, Hungary, Iceland, Iraq, Paraguay, Russia, and Venezuela. Fred Deluca and Peter Buck, the partners who control this $7 billion (in systemwide sales) private empire, have no immediate

plans to take their goldmine public. Their collaboration has become the largest and most successful sandwich franchise in the world. Subways claim to fame continues to be its freshly made-to-order sandwiches, several of which have seven grams of fat or lessmade famous by Jared Fogle, the college student turned Subway poster boy who claimed to have lost 245 pounds eating Subway subs.

Evolution of a Sub Sandwich: 1960s-70s

Fred DeLuca was born in Brooklyn in the late 1940s, a time when Harry S. Truman was president, Arthur Millers Death of a Salesman had won a Pulitzer Prize for drama, and Rodgers and Hammersteins South Pacific was a hit on Broadway. Although there were not many ways a kid his age could earn money in the 1950s, DeLuca didreturning two-cent bottles found around the Bronx housing project where he lived. When his family moved upstate to Schenectady, young Fred delivered newspapers, gradually increasing his clientele until his route covered some 400 patrons on Sundays. Originally planning to study pre-med in college, DeLuca was faced with the daunting challenge of raising tuition money. It was 1965 and DeLuca was 17. Concentrating on his immediate future, he worked in a hardware store earning little cash ($1.25 per hour) but possessing plenty of ambition. He was looking for another job, something paying more than minimum wage, when he struck up a conversation with family friend Dr. Peter Buck at a barbecue. Buck was a nuclear physicist, and he talked about a popular sandwich shop near his hometown. Buck wondered aloud if DeLuca should open a shop serving submarine sandwiches, a food item gaining considerable popularity. Over the next four hours, the two drew up a business plan; with a $1,000 start-up loan from Buck, the two became partners.

DeLuca moved quickly, looking for a location the very next day. On August 25, 1965, Petes Super Submarines opened in Bridgeport, Connecticut, serving fresh made-to-order sandwiches with a choice of toppings and condiments, though oddly, without lettuce (it appeared on the menu later). The shop location was not ideal, but was only a short distance from the hardware store where DeLuca had worked. There was little fanfare and few customers, but Buck and DeLuca met regularly in the latters family home, discussing strategy over homemade pasta. The new enterprise, however, did not stop DeLuca from beginning his freshman year at the University of Bridgeport in September (he graduated in 1971 with a B.S. in psychology). Juggling his studies and the sandwich shop, weeks turned into months for DeLuca and the business never soared as planned. Yet rather than give up and abandon the partnership, Buck and DeLuca decided on another gambitto open a second location in 1966. They hoped that increased visibility and name recognition would steer more customers to Petes Super Submarines. They then decided to take their gamble even further, by opening a third location. The third time was the charm. The old adage proved right on the money as the third storein a highly accessible and visible locationbegan to take off. Not particularly superstitious, DeLuca and Buck did consider three their lucky number and later emphasized positive numerology in their corporate marketing campaigns. As the business progressed, the partners found the name cumbersome and thought it sounded like pizza marine. Consequently, Petes Super Submarines was renamed Subway, taken from New York Citys underground railways built in the early 20th century. The shops name was emblazoned in yellow, and the inside dcor consisted of faux newspaper articles heralding the new mode of transportation. In 1974, as the partners approached the tenth year of their alliance, they were supposed to have had 32 submarine shops according to their initial business plan. Instead, they had half this number and decided to explore another option: franchising. DeLuca believed franchising was the wave of the future and had soon convinced a friend to become the first franchisee.

The new store opened in upstate Wallingford. The move, though a sound business decision, was a profound risk. The world was experiencing inflation, the dollar had been devalued twice in two years, an energy crisis had forced Americans to cut back on power and fuel usage, and unemployment was on the rise. DeLuca and Buck, however, seemed to have the golden touch. The franchised Subway did well, as did its successors (another 14 or so within the year). Although franchising was an excellent way to expand a business, DeLuca and Buck tinkered with the system for years before finding a formula with which they were completely happy. Yet both had discovered the incontrovertible truth that new business owners needed to invent a product and entice an ever-growing number of customers. Doing both was demanding, but with franchising, the idea and product were already established so the new business owner simply had to bring in a clientele and keep them happy.

From Nowhere to Everywhere: 1980-94

By 1983 there were 200 Subway shops and DeLuca and Buck discovered one of the largest hurdles was keeping their brand consistent in all locations. This was when the partners decided to have each location bake its own bread on the premises. As the first fast-food chain to bake bread at each location, Subways sales steadily increased. The bread became a signature product with its ingredients and oven time trade secrets. Just two years later, in 1985, after 20 years of partnership, DeLuca and Buck had 596 Subway stores in the United States and abroad; by 1987, the number had more than tripled to 1,810 shops. Subways phenomenal growth continued unabated throughout the remainder of the 1980s and into the 1990s. In 1988 Subway earned the top spot on Entrepreneur magazines Franchise 500 as the number one sandwich franchiser in the United States (a title it would hold for four years in a row). By 1989 there were 4,071 stores and by 1992 there were 7,327.

As more and more Subway franchises popped up across the nation as well as outside the United States, the partners had created the University of Subway, an intensive two-week course at headquarters. Prospective franchisees learned the ins and outs of the Subway business, from the standard dcor to bookkeeping, from baking the signature bread to the varied ingredients that made up the chains popular sandwiches. Another key to Subways ongoing expansion was innovation and taking convenience a step further than its competitors. Subway stores began appearing in unusual locations, catering to consumers where they might not expect a sandwich shopat convenience stores and truck stops. These nontraditional locations were a hit with traveling consumers and by 1993 some 50 such shops dotted the nation, with more on the way. Although these uniquely placed shops were a fraction of Subways 8,450 locations worldwide, they thrived and came to make up a fifth of the companys global sales in coming years. In 1994 Subway was nearing the 10,000 mark and DeLuca was determined to take on the worlds largest fast-food chain, McDonalds Corporation. Although Subway was aggressively targeting the leader, the burger giant, founded in 1948, had nearly 20 years on the upstart. No slough to ingenuity, McDonalds had stores in such nontraditional locations as Wal-Mart stores and gas stations. A key to the success of both chains had been consistency. Customers counted on McDonalds dcor and menu to be virtually the same from town to town; the same was true of Subway. Each chain, of course, made menu concessions in some countriesfor Subway it was no pork products in areas with large Muslim populations; lots of salmon at the Norway shop; chicken salad with curry in British Subways; and chicken satay with peanut sauce in Australian locations.

A Global Leader: 1995-99

By 1995 Subway had sales of nearly $2.6 billion and 11,420 locations. DeLuca and Buck became increasingly active in charitable causes, giving to a variety of groups including the Girl Scouts of America, Habitat for Humanity, Junior Achievement, the Muscular Dystrophy Association, the Yale-New Haven Childrens Hospital, and many others. The company also held several business association memberships (Better Business Bureau of Western Connecticut, the Connecticut Restaurant Association, the International Franchise Association, the Milford Chamber of Commerce) and even turned to environmental issues. In this vein, Subway introduced the Chocolate Brazil Nut cookie in 1995, full of Brazilian nuts harvested from the Peruvian rainforests, which in turn employed some 250 people and helped keep the rainforest alive. In Subways history 1996 turned out to be a stellar yearthe company continued to dominate Entrepreneur magazines Franchise 500 (regaining the title in 1993 and holding on to it into the early 2000s), and revenues increased nearly 25 percent to $3.2 billion, an incredible financial spurt by any standard. Part of the leap had come from further expansion to 12,516 locations, much of it in nontraditional settings. This was backed up by the numbers in 1997, when nontraditional shops reached 2,700, or about 20 percent of the chains locations. The company had explored a myriad of unusual possibilities, including railway and bus stations, airports, casinos, amusement parks, arenas, hospitals, museums, and department stores. Subway shops in high schools, colleges, and universities were especially successful for both the company and the schools, as students stopped leaving campuses for lunch, bringing profits and jobs back into these establishments. Yet another major coup had been an exclusive agreement with NEXCOM (Naval Exchange Commission) to put Subway shops on naval bases worldwide. With Subways ongoing success and rapid expansion, Wall Street and franchisees alike wondered if DeLuca and Buck would ever take their privately owned company public. The response was usually vaguenot an unequivocal denial, but a carefully evasive statement.

We think that going public could take the focus off developing the business for our franchisees, DeLuca told the Winston-Salem (N.C.) Journal in 1997, leaving the possibility open. By the fall of 1998 Subway had more than 13,229 shops worldwide and made changes to both its marketing strategy and its menu. A family-oriented advertising campaign was launched to bring kids into the stores, while three wraps (using tortillas instead of bread) were added to the menu for health-conscious adults. The wraps, which had gained popularity in restaurants as a healthy alternative to bread, had been tried on a limited basis and proved successful enough to be added to the menu permanently. Although sales for 1998 did not climb significantly ($3.4 billion, up from $3.3 billion the year before), Subway was still in solid financial shape. Having overtaken Burger King as the second largest international restaurant chain (it had less than 11,000 stores, though it remained the number two burger chain), Subway continued to target McDonalds, which still owned the lions share (more than one-third) of the sandwich market. In 1999 McDonalds had more than 25,000 locations worldwide and 40 percent of the U.S. fast-food market. Subway planned to topple McDonalds by opening 950 shops annually until 2005, including new locations in India, Germany, and Scotland, and eventually to have Subway shops in every country in the world. In the submarine sandwich marketplace, however, both Blimpie (ranked second to Subway) and Quiznos (ranked third) were gaining ground. Although the New York-based Blimpie International had 2,000 shops by the end of 1999 and the Denver-based Quiznos Corporation had only 600 in the United States, Canada, and Japan, each chain had ambitious plans mirroring those of Subwayto expand and conquer in 2000 and beyond. In addition, there was the entry into the market of another specialty sandwich chain, Schlotzskys Inc., an Austin-based company. Schlotzskys was nearing 800 deli stores in 1999 and, though it did

not consider its sub sandwiches the primary success of the company (which had experienced 40 percent growth from 1998 to 1999), the competitors were certainly eating into Subways bottom line.

The Jared Phenomenon: Early 2000s

An Indiana University college student named Jared Fogle revolutionized Subways marketing when he claimed to have lost 245 pounds eating Subway sandwiches with six grams of fat or less, low-fat chips, and diet pop. Fogles remarkable transformation made the college newspaper, the Indiana Daily Student, in April 1999, and both his and Subways fortunes changed forever. Living in an apartment next to a Subway shop, Fogle was amazed when the stores sales picked up and he became a local celebrity. Mens Health magazine covered the weight loss story and Subway executives heard about it from Jareds mother, who wrote to thank them. Fogle was brought on board as a spokesman in January 2000, the year of Subways 35th anniversary. In addition to the Jared Fogle ads touting its low-fat sandwiches, Subway upgraded its menu with better meats, new items (Subway Selects with flavored breads and gourmet sauces), and additional advertising to broaden its customer base. For years Subway ads had targeted adults who wanted a quick yet healthy meal, and children who enjoyed the Nickelodeonthemed toys available in kids meals. In the 2000s, Subway added teenagers to their lineup, attracting the highly fickle and yet lucrative market of 13- to 17-year-olds, who were generally more concerned with good taste than fat content. The gambit worked, and Subway pulled in an increasing number of teens and adults who favored delicious, made-the-way-you-wantthem subs. By 2001 Subway had 15,000 stores, with sales reaching $4 billion and an estimated customer base expanding to more than 725 million. The company credited menu additions and upbeat

advertising campaigns featuring the increasingly popular Jared Fogle. Other sandwich franchisees, however, were gaining ground. Quiznos had grown to 870 stores and had gained significant market distinction by touting its toasted subs, while Blimpie had opened few shops (only about 100 in two years), concentrating instead on raising individual store sales rather than rapid expansion. Two other franchises were earning reputations as well, the East Coastbased Jersey Mikes Subs and Cousins Subs, based in the Midwest, though each chain was considerably smaller than its competitors. Subway sold a record 2,000 franchises in 2001, besting previous years by a large margin. The chain had stores in 76 countries including new stores in France, Finland, and Poland, despite slower sales for the fast-food industry as a whole due to the terrorist attacks of September 11 and a weakened economy. These factors, however, did not prevent Subway from overtaking McDonalds as for having the most fast-food stores in the United States. Subway had 13,247 outlets by December 31, 2001, compared to McDonalds 13,099 according to Nations Restaurant News (February 11, 2002). As McDonalds struggled with market saturation, some questioned whether Subways growth could continue without facing the same perils, despite its burgeoning sales of nearly $5 billion for 2001 (compared with McDonalds sales of $40 billion for the same period). In 2002 Subway wore its new titleas the nations largest fast-food chainproudly and decided to revamp its shops and image. Stores were redone in muted colors and a more sophisticated Tuscan design, leaning toward a casual and not strictly fast-food dining experience. The upscale image was implemented, as well, to help new franchisees locate in better locations, such as trendy shopping or business areas. By mid-2002 a new bilingual (English and Spanish) advertising campaign featuring Subway poster boy Jared was launched, touting new gourmet sandwiches such as Red Wine Vinaigrette and Chicken Teriyaki.

As Subway expanded internationally to further compete with rival McDonalds, the question of going public continued to plague everyone but its owners. Commenting to Business Week Online (August 19, 2002), DeLuca said he and Buck considered the idea briefly, finding the benefits did not outweigh the risks in their case. Do we want a bunch of additional people shareholdersto distract us from our mission? We did the calculations and decided we didnt have to go public.

Onward and Upward: 2003 and Beyond

In 2003 and 2004 Subway continued its growth both domestically and abroad. New international locations included India, Chile, and Iraq (through the Army-Air Force Exchange Service to provide service men and women fighting in Iraq comfort food), with additional stores opening in Germany and the United Kingdom (which reached 200 outlets). Sales for international locations, including Canada, topped $1.1 billion for 2003, while domestic sales reached an astonishing $5.7 billion for the same period. In addition, Jared continued to pop up in commercials, and his story inspired others to try the Subway diet. The company frequently received letters from successful dieters, crediting their weight loss to Subways fresh, low-fat sandwiches. Subway continued to tweak its menu by adding salads and Aktins-friendly wraps (following the Atkins diet, which blamed carbohydrates for weight gain). Subway also entered into a long-term deal with the Coca-Cola Company by signing a ten-year contract to serve Coke products in its stores. The contract was a major coup for Coca-Cola, considering Coke products had been available in only a fraction of Subways 22,000 stores, with the vast majority selling Pepsi offerings. The new contract covered all Subway stores, both domestically and worldwide.

As Subway approached its 40th year, there were few signs middle age would slow the sandwich chain down. In a January 2004 interview with Entrepreneur magazine (after topping the magazines Franchise 500 for the 12th time), DeLuca discussed the importance of franchisees in the decision-making process and the future: The important thing for me and for anybody in this business is to appreciate the abilities of the franchisees and what they can do to improve a company and help a company grow. DeLuca believed most franchise chains had only scratched the surface of their potential. Twenty-five years from now, the most successful franchise companies will have 50,000 outlets worldwide. Theres a big opportunity for the futureespecially for those companies able to develop not only the domestic market, but also an international brand.

Fred De Luca borrowed $1,000 from family friend Peter Buck to start his first sandwich shop on August 28, 1965.Subway restaurants have been consistently ranked in Entrepreneur Magazine's Top 500 Franchises, and Subway was selected as the #2 overall franchise in 2008. Additionally, it was ranked as the #3 "Fastest Growing Franchise", and the #1 "Global Franchise" as well. In March 2011, Subway was ranked the most popular Fast-Food Restaurant in the United States of America in a poll of over 43 thousand social media users.At end of 2010, Subway restaurant surpassed McDonald's restaurant with 33,749 restaurants across the globe and 32,737 restaurants respectively, but by revenue McDonald's restaurant was still above Subway restaurant. As of April 30, 2011, Subway operates 34,501 stores in 98 countries and territories.

5. PRODUCTS(With Nutrition Information)

Veggie Pizza (8") -- 14 o 660 cal/20 g fat/5 g fiber/101 g carbs Cheese Pizza (8") -- 13.5 o 630 cal/19 g fat/4 g fiber/96 g carbs Pepperoni Pizza (8") -- 16.5 o 730 cal/28 g fat/4 g fiber/97 g carbs

Toppings for 8" Pizza

Bacon -- 2 o 70 cal/5 g fat/0 g fiber/1 g carbs Green Peppers -- 0 o 0 cal/0 g fat/0 g fiber/0 g carbs Onions -- 0.5 o 20 cal/0 g fat/1 g fiber/5 g carbs Olives -- 0.5 o 15 cal/1 g fat/0 g fiber/1 g carbs Pepperoni -- 2.5 o 100 cal/1 g fat/0 g fiber/0 g carbs Tomatoes -- 0.5 o 5 cal/0 g fat/0 g fiber/2 g carbs Sausage -- 3 o 100 cal/9 g fat/0 g fiber/0.5 g carbs

6" Subs-Under 6
Includes wheat bread/lettuce/tomatoes/onions/green peppers/pickles/olives

Ham 6" Sub -- 5.5 o 290 cal/5 g fat/4 g fiber/47 g carbs Oven Roasted Chicken Breast 6" Sub -- 6 o 330 cal/5 g fat/5 g fiber/48 g carbs Roast Beef 6" Sub -- 5.5 o 290 cal/5 g fat/4 g fiber/45 g carbs Subway Club 6" Sub -- 6 o 320 cal/6 g fat/4 g fiber/47 g carbs Sweet Onion Chicken Teriyaki 6" Sub -- 7 o 370 cal/5 g fat/4 g fiber/59 g carbs Turkey Breast 6" Sub -- 5 o 280 cal/4.5 g fat/4 g fiber/46 g carbs Turkey Breast & Ham 6" Sub -- 5.5 o 290 cal/5 g fat/4 g fiber/47 g carbs Veggie Delite 6" Sub -- 4 o 230 cal/3 g fat/4 g fiber/44 g carbs

6" Subs
Includes wheat bread/lettuce/tomatoes/onions/green peppers/pickles/olives/cheese

Cheese Steak 6" Sub -- 7 o 360 cal/10 g fat/5 g fiber/47 g carbs Chicken & Bacon Ranch 6" Sub -- 12

540 cal/25 g fat/5 g fiber/47 g carbs Chicken Parmesan 6" Sub -- 10.5 o 500 cal/18 g fat/5 g fiber/61 g carbs Chipotle Southwest Cheese Steak 6" Sub -- 10 o 450 cal/20 g fat/6 g fiber/48 g carbs Cold Cut Combo 6" Sub -- 9 o 410 cal/17 g fat/4 g fiber/47 g carbs Italian BMT 6" Sub -- 10 o 450 cal/21 g fat/4 g fiber/47 g carbs Meatball 6" Sub -- 12 o 560 cal/24 g fat/7 g fiber/63 g carbs Spicy Italian 6" Sub -- 11 o 480 cal/25 g fat/4 g fiber/45 g carbs Subway Melt 6" Sub -- 8 o 380 cal/12 g fat/4 g fiber/48 g carbs Tuna 6" Sub -- 12.5 o 530 cal/31 g fat/4 g fiber/45 g carbs

Deli Sandwiches
Includes deli roll/lettuce/tomatoes/onions/green peppers/pickles/olives

Tuna w/Cheese Deli Sandwich -- 8 o 350 cal/18 g fat/3 g fiber/35 g carbs Ham Deli Sandwich -- 4 o 210 cal/4 g fat/3 g fiber/36 g carbs Roast Beef Deli Sandwich -- 4 o 220 cal/4.5 g fat/3 g fiber/35 g carbs

Turkey Breast Deli Sandwich -- 4 210 cal/3.5 g fat/3 g fiber/36 g carbs Wraps

Chicken Breast Wrap -- 9 o 410 cal/10 g fat/2 g fiber/56 g carbs Chicken & Bacon Ranch Wrap w/cheese -- 10 o 440 cal/27 g fat/9 g fiber/18 g carbs Ham Wrap -- 8 o 390 cal/10 g fat/2 g fiber/58 g carbs Roast Beef Wrap -- 8 o 400 cal/10 g fat/2 g fiber/56 g carbs Subway Club Wrap -- 9 o 430 cal/11 g fat/2 g fiber/58 g carbs Sweet Onion Chicken Teriyaki Wrap -o 480 cal/10 g fat/2 g fiber/70 g carbs Tuna Wrap w/Cheese -- 10 o 440 cal/32 g fat/9 g fiber/16 g carbs Turkey Breast & Bacon Melt Wrap w/Chipotle Sauce -- 9 o 380 cal/24 g fat/9 g fiber/20 g carbs Turkey Breast and Ham Wrap -- 8 o 400 cal/10 g fat/2 g fiber/58 g carbs Turkey Breast Wrap -- 8 o 380 cal/9 g fat/2 g fiber/57 g carbs Veggie Delite Wrap -- 7 o 330 cal/8 g fat/2 g fiber/55 g carbs

Salads & Toppings

Grilled Chicken & Baby Spinach Salad [w/o Dressing/croutons] -- 2.5 o 140 cal/3 g fat/4 g fiber/11 g carbs Subway Club Salad [w/o Dressing/croutons] -- 2.5 o 160 cal/4 g fat/4 g fiber/15 g carbs Tuna w/Cheese Salad [w/o Dressing/croutons] -- 9 o 360 cal/29 g fat/4 g fiber/12 g carbs Veggie Delite Salad [w/o Dressing/croutons] -- 0.5 o 60 cal/1 g fat/4 g fiber/12 g carbs Atkins Dressing -- 6 o 200 cal/22 g fat/0 g fiber/1 g carbs Fat Free Italian Dressing -- 0.5 o 35 cal/0 g fat/0 g fiber/7 g carbs Ranch Dressing -- 5.5 o 200 cal/22 g fat/0.5 g fiber/1 g carbs

6" Double Meat

DM Ham 6" Double Meat Sub -- 7 o 350 cal/7 g fat/4 g fiber/50 g carbs DM Oven Roasted Chicken 6" Double Meat Sub -- 8 o 400 cal/8 g fat/5 g fiber/51 g carbs DM Roast Beef 6" Double Meat Sub -- 7 o 360 cal/7 g fat/4 g fiber/46 g carbs DM Subway Club 6" Double Meat Sub -- 8.5 o 420 cal/8 g fat/4 g fiber/50 g carbs DM Sweet Onion Chick. Teriyaki 6" Double Meat Sub -- 9.5

490 cal/7 g fat/5 g fiber/65 g carbs DM Turkey Breast 6" Double Meat Sub -- 6.5 o 340 cal/6 g fat/4 g fiber/48 g carbs DM Turkey Breast & Ham 6" Double Meat Sub -- 7 o 360 cal/7 g fat/4 g fiber/50 g carbs DM Cold Cut Combo 6" Double Meat Sub -- 12.5 o 550 cal/28 g fat/4 g fiber/49 g carbs DM Cheese Steak 6" Double Meat Sub -- 9 o 450 cal/14 g fat/6 g fiber/50 g carbs DM Chipotle Southwest Cheese Steak 6" Double Meat Sub -- 12 o 540 cal/24 g fat/7 g fiber/51 g carbs DM Italian BMT 6" Double Meat Sub -- 14.5 o 630 cal/35 g fat/4 g fiber/49 g carbs DM Meatball 6" Double Meat Sub -- 20 o 860 cal/42 g fat/10 g fiber/82 g carbs DM Turkey Breast/Ham & Bacon Melt 6" Double Meat Sub -- 10.5 o 500 cal/17 g fat/4 g fiber/51 g carbs

6" Promotional & Region

Absolute Angus Steak 6" Sub -- 9.5 o 420 cal/20 g fat/4 g fiber/44 g carbs Barbecue Rib Patty 6" Sub -- 9 o 420 cal/19 g fat/4 g fiber/47 g carbs Barbecue Chicken 6" Sub -- 6 o 310 cal/6 g fat/5 g fiber/52 g carbs BBQ Steak & Monterey Cheddar Cheese 6" Sub -- 8 o 390 cal/11 g fat/6 g fiber/53 g carbs

Big Hot Pastrami/Extreme Toasted Pastrami 6" Sub -- 13.5 o 580 cal/30 g fat/4 g fiber/48 g carbs Bourbon Chicken 6" Sub -- 6.5 o 350 cal/5 g fat/4 g fiber/54 g carbs Buffalo Chicken 6" Sub -- 8 o 390 cal/13 g fat/5 g fiber/46 g carbs Chicken Florentine Ciabatta 6" Sub -- 11 o 510 cal/19 g fat/4 g fiber/50 g carbs Gardenburger 6" Sub -- 7 o 390 cal/7 g fat/9 g fiber/66 g carbs Pastrami 6" Sub -- 13 o 570 cal/29 g fat/5 g fiber/49 g carbs Spicy Pico Chicken 'N Cheese 6" Sub -- 7 o 360 cal/9 g fat/5 g fiber/46 g carbs Subway Seafood Sensation 6" Sub -- 10 o 450 cal/22 g fat/5 g fiber/51 g carbs Sweet Onion Steak Teriyaki 6" Sub -- 8.5 o 420 cal/9 g fat/4 g fiber/59 g carbs Turkey Breast w/Honey Mustard & Cuc 6" Sub -- 6 o 310 cal/4.5 g fat/5 g fiber/53 g carbs Turkey Pastrami 6" Sub -- 6 o 330 cal/6 g fat/5 g fiber/45 g carbs Tuscan Chicken 6" Sub -- 7.5 o 390 cal/8 g fat/5 g fiber/55 g carbs Veggi-Max 6" Sub -- 7 o 390 cal/8 g fat/7 g fiber/56 g carbs

Cheese Sandwich on Deli Round -- 5.5 o 270 cal/9 g fat/3 g fiber/35 g carbs Chipotle Steak & Cheese Sandwich on Deli Round -- 10.5 o 470 cal/25 g fat/4 g fiber/38 g carbs Double Bacon & Cheese Sandwich on Deli Round -- 10.5 o 460 cal/24 g fat/3 g fiber/37 g carbs Honey Mustard Ham & Egg Sandwich on Deli Round -- 5 o 270 cal/5 g fat/3 g fiber/42 g carbs Western w/Cheese Sandwich on Deli Round -- 8 o 360 cal/14 g fat/3 g fiber/38 g carbs Cheese 6" Sub -- 6.5 o 310 cal/9 g fat/3 g fiber/43 g carbs Chipotle Steak & Cheese 6" Sub -- 11.5 o 510 cal/25 g fat/4 g fiber/46 g carbs Double Bacon & Cheese 6" Sub -- 11 o 500 cal/24 g fat/4 g fiber/45 g carbs Honey Mustard Ham & Egg 6" Sub -- 6 o 310 cal/5 g fat/3 g fiber/50 g carbs Western w/Cheese 6" Sub -- 8.5 o 400 cal/14 g fat/4 g fiber/46 g carbs Cheese Breakfast Wrap -- 4 o 220 cal/10 g fat/8 g fiber/16 g carbs Chipotle Steak & Cheese Breakfast Wrap -- 9 o 430 cal/27 g fat/9 g fiber/19 g carbs Double Bacon & Cheese Breakfast Wrap -- 9 o 410 cal/25 g fat/8 g fiber/18 g carbs

Honey Mustard Ham & Egg Breakfast Wrap -- 4 o 230 cal/7 g fat/8 g fiber/23 g carbs Western w/Cheese Breakfast Wrap -- 4 o 210 cal/16 g fat/8 g fiber/19 g carbs

Chocolate Chip Cookie -- 5 o 210 cal/10 g fat/1 g fiber/30 g carbs Chocolate Chunk Cookie -- 5 o 220 cal/10 g fat/0 g fiber/30 g carbs Double Chocolate Chip Cookie -- 5 o 210 cal/10 g fat/1 g fiber/30 g carbs M & M Cookie -- 5 o 210 cal/10 g fat/0 g fiber/32 g carbs Oatmeal Raisin Cookie -- 4.5 o 200 cal/8 g fat/1 g fiber/30 g carbs Peanut Butter Cookie -- 5 o 220 cal/12 g fat/1 g fiber/26 g carbs Sugar Cookie -- 5.5 o 220 cal/12 g fat/0 g fiber/28 g carbs White Chip Macadamia Nut Cookie -- 5.5 o 220 cal/11 g fat/0 g fiber/29 g carbs Apple Pie -- 5.5 o 245 cal/10 g fat/1 g fiber/37 g carbs Fruit Roll -- 1 o 50 cal/1 g fat/0 g fiber/12 g carbs

Berry Lishus Fruizle Express: small -- 2 o 110 cal/0 g fat/1 g fiber/28 g carbs Berry Lishus w/Banana Fruizle Express: small -- 2.5 o 140 cal/0 g fat/2 g fiber/35 g carbs Pineapple Delight Fruizle Express: small -- 2.5 o 130 cal/0 g fat/1 g fiber/33 g carbs Pineapple Delight w/Banana Fruizle Express: small -- 3 o 160 cal/0 g fat/2 g fiber/40 g carbs Peach Pizzazz Fruizle Express: small -- 2 o 100 cal/0 g fat/0 g fiber/26 g carbs Sunrise Refresher Fruizle Express: smal -- 2 o 120 cal/0 g fat/1 g fiber/29 g carbs

Soups - 10 oz cup

Brown & Wild Rice Soup w/Chicken -- 5.5 o 230 cal/11 g fat/1 g fiber/26 g carbs Chicken & Dumpling Soup -- 2.5 o 140 cal/3.5 g fat/2 g fiber/20 g carbs Chili Con Carne -- 7 o 340 cal/11 g fat/10 g fiber/35 g carbs Cream of Broccoli Soup -- 2.5 o 140 cal/5 g fat/4 g fiber/18 g carbs Cream of Potato Soup w/Bacon -- 4 o 220 cal/10 g fat/5 g fiber/28 g carbs Golden Broccoli Soup -- 3.5

180 cal/11 g fat/4 g fiber/16 g carbs Minestrone Soup -- 1.5 o 90 cal/1 g fat/3 g fiber/17 g carbs New England Style Clam Chowder -- 3 o 150 cal/5 g fat/2 g fiber/20 g carbs Roasted Chicken Noodle Soup -- 2 o 90 cal/2 g fat/1 g fiber/12 g carbs Spanish Style Chicken Soup w/Rice -- 2 o 110 cal/2.5 g fat/1 g fiber/16 g carbs Tomato Garden Vegetable Soup w/Rotini -- 1 o 90 cal/0.5 g fat/3 g fiber/20 g carbs Vegetable Beef Soup -- 1.5 o 100 cal/1.5 g fat/3 g fiber/17 g carbs

o o o o o o

6" Ciabatta Bread -- 4 220 cal/2 g fat/2 g fiber/43 g carbs 6" Italian/White Bread -- 4 190 cal/2.5 g fat/1 g fiber/38 g carbs 6" Wheat Bread -- 3.5 200 cal/2.5 g fat/3 g fiber/40 g carbs 6" Parmesan Oregano Bread -- 4 210 cal/3.5 g fat/2 g fiber/40 g carbs 6" Honey Oat Bread -- 4.5 250 cal/3.5 g fat/4 g fiber/48 g carbs 6" Hearty Italian Bread -- 4 210 cal/2.5 g fat/2 g fiber/41 g carbs

6" Monterey Cheddar Bread -- 5 o 240 cal/6 g fat/2 g fiber/39 g carbs 6" Italian Herbs & Cheese Bread -- 5 o 240 cal/6 g fat/2 g fiber/40 g carbs Deli Style Roll -- 3 o 170 cal/2.5 g fat/3 g fiber/32 g carbs Carb Conscious Wrap -- 2 o 120 cal/4.5 g fat/8 g fiber/13 g carbs

Condiments - amount on 6" sub

Bacon [2 strips] -- 1 o 45 cal/3.5 g fat/0 g fiber/0 g carbs Chipotle Southwest Sauce -- 3 o 96 cal/10 g fat/0 g fiber/1 g carbs Honey Mustard Sauce: Fat Free -- 0.5 o 30 cal/0 g fat/0 g fiber/7 g carbs Light Mayonnaise -- 1.5 o 50 cal/5 g fat/0 g fiber/0 g carbs Mayonnaise -- 3 o 110 cal/12 g fat/0 g fiber/0 g carbs Mustard yellow or deli -- 0 o 5 cal/0 g fat/0 g fiber/0 g carbs Olive Oil -- 1.5 o 45 cal/5 g fat/0 g fiber/0 g carbs Ranch Dressing -- 2 o 70 cal/8 g fat/0 g fiber/0 g carbs Red Wine Vinaigrette: Fat Free -- 0.5

29 cal/0 g fat/0 g fiber/6 g carbs Sweet Onion Sauce: Fat Free -- 1 o 40 cal/0 g fat/0 g fiber/9 g carbs Vinegar -- 0 o 0 cal/0 g fat/0 g fiber/0 g carbs Banana Peppers -- 0 o 0 cal/0 g fat/0 g fiber/0 g carbs Cucumbers -- 0 o 5 cal/0 g fat/0 g fiber/0 g carbs Green Peppers -- 0 o 0 cal/0 g fat/0 g fiber/0 g carbs Jalapeno Peppers [3 rings] -- 0 o 5 cal/0 g fat/0 g fiber/0 g carbs Lettuce -- 0 o 5 cal/0 g fat/0 g fiber/0 g carbs Onions -- 0 o 5 cal/0 g fat/0 g fiber/1 g carbs Pickles -- 0 o 0 cal/0 g fat/0 g fiber/0 g carbs Olives [3 rings] -- 0 o 5 cal/0 g fat/0 g fiber/0 g carbs Tomatoes [3 wheels] -- 0 o 5 cal/0 g fat/0 g fiber/2 g carbs

Cheeses & Meats - Amount on 6" sub American: Processed -- 1 40 cal/3.5 g fat/0 g fiber/1 g carbs

Monterey Cheddar: Shredded -- 1.5 o 50 cal/4.5 g fat/0 g fiber/1 g carbs Natural Cheddar -- 1.5 o 60 cal/5 g fat/0 g fiber/0 g carbs Pepperjack -- 1.5 o 50 cal/4 g fat/0 g fiber/0 g carbs Provolone -- 1.5 o 50 cal/4 g fat/0 g fiber/0 g carbs Swiss -- 1.5 o 50 cal/4.5 g fat/0 g fiber/0 g carbs Chicken Patty: Breaded Meat Only -- 4.5 o 180 cal/9 g fat/0 g fiber/14 g carbs Chicken Patty: Roasted Meat Only -- 2 o 90 cal/2.5 g fat/0 g fiber/4 g carbs Chicken Strips Meat -- 1.5 o 80 cal/1.5 g fat/0 g fiber/0 g carbs Cold Cut Combo Meats -- 3.5 o 140 cal/11 g fat/0 g fiber/2 g carbs Ham Meat -- 1.5 o 60 cal/2 g fat/0 g fiber/3 g carbs Italian BMT Meats -- 5 o 180 cal/14 g fat/0 g fiber/2 g carbs Meatballs Meat -- 7 o 300 cal/18 g fat/3 g fiber/19 g carbs

Roast Beef Meat -- 1.5 o 70 cal/2 g fat/0 g fiber/1 g carbs Seafood Sensation Meat -- 5 o 190 cal/16 g fat/0 g fiber/7 g carbs Steak w/o Cheese Meat -- 2 o 90 cal/3.5 g fat/1 g fiber/3 g carbs Subway Club Meats -- 2.5 o 100 cal/3 g fat/0 g fiber/3 g carbs Tuna Meat -- 7 o 260 cal/24 g fat/0 g fiber/0 g carbs Turkey Breast Meat -- 1 o 50 cal/1 g fat/0 g fiber/2 g carbs Veggy Patty Meat -- 3 o 160 cal/5 g fat/3 g fiber/12 g carbs

Subway uses the advertising slogan "Eat Fresh" to explain how every sandwich is made from freshly baked bread, using fresh ingredients, in front of the customer to their exact specification, by employees whom Subway terms "Subway Sandwich Artists". In November 2007, Subway's US commercials featured the Peter Griffin character from Family Guy in which he extols the virtues of its new Subway Feast sandwich. Subway has also used instant win competitions based on the game Scrabble as promotional tools. Subway was also

seen in the 1996 film Happy Gilmore. Subway also has a product placement television advertisement campaign for the US series Chuck, ongoing since its first season. As ratings dwindled in the second season, a campaign to "save Chuck" was launched by fans, which involves purchasing a foot-long sandwich from Subway on April 27, 2009, the date of the season finale. Tony Pace, Subway's marketing officer, reportedly called it the best product placement the restaurant chain has done "in several years."

$5 Footlongs
In 2008, Subway began to offer "Five Dollar Foot-long" submarine sandwiches in the continental United States and Canada as a limited time only promotion. All footlongs were available for $5, excluding premium and double meat subs. "Five Dollar Footlongs" quickly became the company's most successful promotion ever. Upon the initial program's completion, customer response prompted Subway to create a permanent "Five Dollar Footlong Everyday Value Menu" that includes some footlong sandwiches for $5 a piece.[21] Which subs are $5 varies by market.
Sub Club For many years, Subway restaurants offered a customer rewards program called the "Sub Clubbers". Customers would receive special stamps with the purchase of a sandwich, earning one stamp for a six-inch sandwich and two for a foot-long; small cards called "Sub Club Cards" were also provided for customers to paste the stamps onto and keep them collected in an orderly fashion. Originally, stamps were redeemable for a free standard sandwich (charges for extras such as double meat or extra cheese still applied) with no other purchase requiredtwelve stamps for a free six-inch, and twenty-four stamps for a free foot-long. A Sub Club for kids was also established, with one stamp earned for every children's Value Meal purchased, ultimately earning a free children's meal for eight stamps. Later, the regular Sub Club was altered to eight stamps earning a free six-inch, and sixteen stamps for a free foot-long, with the added condition that a 21 fl oz (621 mL) or larger drink must be purchased to redeem the stamps. In early June 2005, Subway announced that the popular customer rewards program would be phased out due to counterfeiting. Another reason, which was not stated by the company, for the discontinuation of the program was that there was a large amount of internal theft of stamps by Subway employees and affiliates, including the sale of rolls of the stamps online at places such as eBay. Officially the Sub Club program has been discontinued in the US and Canada by Doctor's Associates[22] and most other major markets

such as Australia[citation needed] have also made local decisions to discontinue the program. The Sub Club program can, however, still be found in Germany and a small number of developing markets. Participating Subway restaurants in U.S. and Canada now offer a "Subway Card" to customers, which functions as a stored-value cash card. In some states and provinces, the card also functions as a "Subway Rewards Card" allowing customers to earn points for free food and sandwiches. Unlike the Sub Club program, no other purchase is needed when redeeming points, and registered cards which are lost or stolen can be replaced.[23] Subway runs periodic promotions that provide free subs for preloading a Subway Card with certain dollar amounts, which are usually listed at Restaurants in the UK and Ireland operate the "Subcard" rewards program. Unlike the US scheme, these cards cannot be used to store cash.

Sandwich size On February 2, 2007 KNXV-TV with the help of the Arizona Department of Weights and Measures, reported that three Subway sandwiches, nominally each 3-foot (91 cm) long, were only 2 feet 8 inches (81 cm), 2 feet 814 inches (81.9 cm), and 2 feet 812 inches (82.6 cm) long. The maximum variance in length allowed in that state is 3%, which on a 3-foot sub is 1.08 inches (2.7 cm). Upon further study, the report showed that the box designed to store Subway's 3-foot sandwiches were only 2 feet 1034 inches (88.3 cm) in length; shorter than the maximum allowable variance. In response to the report, Subway stated that they are currently in the process of reevaluating their advertising, promotional, training and packaging materials with regard to the specific or implied length of Giant Subs and are taking steps to advise their franchisees to only discuss with customers the approximate number of expected servings and not a specific length of measurement. Franchise relations The Dallas Morning News reported on Subway's seizure of a soldier's Subway stores while he was deployed to Afghanistan in 2006. The stores were owned by Leon Batie, Jr., an Army reservist, who was called up to Operation Enduring Freedom in March 2005, three years after he bought his first Subway. Batie alleged that Subway violated the U.S. Servicemembers Civil Relief Act. A federal lawsuit filed by Batie against Subway was dismissed. Batie then filed suit in state court in Dallas County, Texas. The litigation was settled and dismissed with prejudice in December 2009.

UK VAT Treatment In October 2010, Subway franchisees in the UK lost a high court appeal against paying standard VAT on all toasted subs, as enforced by HM Revenue and Customs. The result of this is that in the UK, a toasted sub attracts VAT, whereas a cold sub, eaten off the premises, does not. Competitors such as Greggs, Quiznos and McDonalds do not pay VAT on similar food. Nutritional content of breads Subway has come under criticism for its use of high fructose corn syrup in its breads. Its "9-grain" bread has especially been cited for containing more corn syrup than whole grains. Casey's trademark case against Subway On January 31, 2011, Subway lawyer Valerie Pochron wrote to Casey's General Stores, a chain of Iowa-based convenience stores, demanding they cease using the term "footlong" in their advertisements for 12-inch sandwiches. Consequently, in February 2011, Casey's General Stores Inc. filed a lawsuit against Subway in U.S. District Court in Des Moines, seeking a legal declaration that the word "footlong" does not violate Subway's rights. Casey's further sought a declaration that the word "footlong' is a generic description of a sandwich measuring one foot, and that Subway's attempt to assert trademark rights is "frivolous litigation."



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3 12 9 29 40 4 14 37 4 211 16 190 1 2 1 43 92 5 7 15 35 38 1 84 8 118 5 36 37


103 1 7 10 3 234 11 42 5


13 107 1393 24148 2 156 1 9 4

McDonalds Corporation
Type Traded As : Public : NYSE: MCD Dow Jones Industrial Average Component Industry Founded : Restaurant : May 15, 1940 in San Bernardino, California; Products Number Of Locations : 32000+ Worldwide Key People : James A Skinner (Chairman & CEO) : Fast Food -Hamburgers -Chicken -French Fries

McDonalds Corporation, April 15, 1955 in Des Plaines, IIIinos Headquaters : Oak Brook, IIlinos, US Net Income : US$ 4.949 Billion(2010) Total Assets : US$ 31.975 Billion(2010) Total Equity : US$ 14.634 Billion(2010) Employees : 400,000(January 2010) Operating Income Website

-Soft Drinks -Coffee -Milkshakes -Salads -Desserts -Breakfasts :US$7.473Billion(2010) :


Type Traded As Industry Founded

: Public : NYSE:YUM : Restaurant : 1997 as Tricon Global Restaurants,Inc. 2002-Rename merger of tricon and yorkshire

Subsidiaries : -A&W Restaurants -East Dawning -KFC -Long John Silvers -Pasta Bravo -Pizza hut

Founder(s) Headquaters Revenue Net Income Total Assets Total Equity Employees

: Pepsico : Louisville,kentucky,US : US$ 11.34 Billion(2010) : US$ 1.16 Billion(2010) : US$ 8.32 Billion(2010) : US$ 1.58 Billion(2010) : 336,000

-Taco Bell -Wingstreet Key People : David C. Novak

(Chairman,president & CEO)

Samuel Su
(Vice Chairman)


Type Industry Founded Founder(s) : Subsidiary : Fastfood : Hoboken, New Jersey,U.S.(1964) : Angelo Bandasarre Tony Conza Peter DeCarlo

Headquaters : 9311 East Via De Ventura Boulevard Scottsdale, Arizona 85258, United States Area Served Products : Kuwait and United States : Submarine sandwiches Salads Other food products : Kahala :

Parent Website

Type : Wholly owned subsidiary


: Delicatessen


: 1971

Headquaters : 301 Congress Downtown Austin, Texas


: Submarine sandwiches, sandwiches


: FOCUS Brands



Type : Private Industry : Fast food restaurants Founded : 1981 Headquaters : Denver, Colorado, U.S. Key People : Richard E. Schaden (Chairman and CEO), Greg MacDonald (President)

Products Revenue Owner(s) Website

: Submarine sandwiches, Salads, other food products : US$130 million (2004) : QIP Holder, LLC d/b/a Quiznos :

Social media users rank Subway as their favourite fast food option, while McDonald's is rated among the worst, according to NEW YORK, March 24 Subway is the most loved Fast Food Chain in the US according to Amplicate, an online-opinion collating resource that accounts for more than 78 million public opinions of social media users. With a positive rating of 76 percent as expressed on Twitter, Facebook and Amplicate, over 6,100 positive opinions were made about the Jimmy Johns, Dairy Queen and Panda Express, all rating above 77 percent in positive opinion. On the other hand, those that ranked the lowest in the category were Wendys (WEN), Pizza Hut (YUM) and fast food giant McDonalds (MCD), which scored a love-rating of only 64 percent. Amplicate ranks the most discussed US Fast Food Chains to show how the Top 20 compare against each other in terms of public love, reach and absolute opinion. The service also publishes rankings and real opinions for over 241 thousand topics. About Amplicate: is an opinion-collection and advocacy service with a database of over 75 million opinions from people around the world. Real, unsolicited and uncensored opinions are constantly collected on more than two hundred thousand topics ranging from search engines to software, to music, movies, banking, shoes and cities around the world.

ZAGAT Survey Summary

2009 Fast-Food Restaurants Survey Gender: Male: 53% Female: 47% Age: 20s: 7% 30s: 19% 40s: 21% 50s: 26% 60+: 27% Number of Fast-Food Brands: 73 Number of Surveyors: 6,107 Total Fast-Food/Full-Service Chain Meals Per Year: 806,000 Average Number of Times Eat Out Per Month at Fast-Food/Full-Service Chains: 11.0 Average Number of Times Eat Out Per Month at Fast-Food Chains: 6.3 Average Number of Times Eat Out Per Month at Full-Service Chains: 4.7

Most Popular: Fast-Food Large Chains* 1. Panera Bread 2. Chipotle 3. In-N-Out Burger 4. Chick-fil-A 5. Au Bon Pain Fast-Food Mega Chains** 1. Subway 2. Wendys 3. McDonalds 4. Taco Bell 5. Burger King Quick-Refreshment Chains*** 1. Starbucks Coffee 2. Dunkin Donuts 3. Cold Stone Creamery 4. Jamba Juice 5. Ben & Jerrys

Top Food: Fast-Food Large Chains 1. In-N-Out Burger 2. Panera Bread 3. Papa Murphys 4. Chipotle 5. Chick-fil-A

Fast-Food Mega Chains 1. Wendys 2. Subway 3. KFC 4. Taco Bell 5. Pizza Hut

Quick-Refreshment Chains 1. Ben & Jerrys 2. Ritas 3. Smoothie King 4. Jamba Juice 5. Peets Coffee & Tea

Top Facilities: Fast-Food Large Chains 1. Panera Bread 2. Zaxbys 3. Corner Bakery Cafe 4. Atlanta Bread Co. 5. In-N-Out Burger

Fast-Food Mega Chains 1. Wendys 2. McDonalds 3. Subway 4. Burger King 5. KFC

Quick-Refreshment Chains 1. Caribou Coffee 2. Coffee Bean & Tea Leaf 3. Peets Coffee & Tea 4. Starbucks Coffee 5. Pinkberry

Top Service: Fast-Food Large Chains 1. In-N-Out Burger 2. Jimmy Johns 3. Papa Murphys 4. Chick-fil-A 5. Chipotle

Fast-Food Mega Chains 1. Subway 2. Wendys 3. Dominos Pizza 4. McDonalds 5. Pizza Hut

Quick-Refreshment Chains 1. Coffee Bean & Tea Leaf 2. Caribou Coffee 3. Peets Coffee & Tea 4. Ritas 5. Starbucks Coffee

Top Healthy Options: Fast-Food Large Chains 1. Panera Bread 2. Baja Fresh 3. Atlanta Bread Co. 4. Au Bon Pain 5. Corner Bakery Cafe

Fast-Food Mega Chains 1. Subway 2. Wendys 3. McDonalds 4. Taco Bell 5. Burger King

Quick-Refreshment Chains 1. Jamba Juice 2. Pinkberry 3. TCBY 4. Coffee Bean & Tea Leaf 5. Ritas

Top Overall: Fast-Food Large Chains 1. In-N-Out Burger 2. Panera Bread 3. Chick-fil-A 4. Chipotle 5. Corner Bakery Cafe

Fast-Food Mega Chains 1. Wendys 2. Subway 3. McDonalds 4. KFC 5. Burger King

Quick-Refreshment Chains 1. Coffee Bean & Tea Leaf 2. Peets Coffee & Tea 3. Ben & Jerrys 4. Culvers Frozen Custard 5. Caribou Coffee

Full-Service Chains 1. P.F. Changs China Bistro 2. Carrabbas Italian Grill 3. Cheesecake Factory 4. California Pizza Kitchen 5. Romanos Macaroni Grill