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.

The 2021 Political PR Power 50 - City & State New York

3 questions for NYC's subway operator on how climate change

How New York's programs and policies are keeping the homeless on

Stories District 7070

0629-ctm-heatwave-luciano-743482-640x360.jpg?v=5382e209c94ee904b3a96a69f8ca0ce0

ccjLxwbWtYe41UYuoCtKZu.jpg

ブレグジットでパリに金融関連雇用、年内に3000人と仏経済相

How Coronavirus Has Changed New York City Transit, in One Chart

COVID-19 pandemic in Belgium - Wikipedia

COVID-19 pandemic in New York City - Wikipedia

10375792036-1080pnbcstations.jpg?quality=85