Foodservice

Overseeing C-Store Growth Part of New Subway Vice President’s Role

Airports and hospitals also the domain of sandwich shop hire
Subway sandwiches
Photograph courtesy of Subway

MILFORD, Conn. — Taking aim at nontraditional locations including convenience stores, airports and hospitals, sandwich shop Subway last week named Taylor Bennett vice president of nontraditional development.

Bennett has a diverse background in franchisee development, sales and legal. He previously was chief development officer at Atlanta-based HOA Brands, where he oversaw global development for the company’s multibrand restaurant portfolio. He also led the sales and development teams and was responsible for growth across seven brands at Focus Brands, Atlanta.

“Taylor brings a wealth of experience to Subway, from his background in law to working alongside franchisees to develop and grow their business,” said Mike Kappitt, Subway’s chief operating and insights officer. “As Subway continues on its transformation journey, Taylor’s understanding of franchising and how to meet guests’ needs will help solidify Subway as a leader in nontraditional innovation and drive profitability for the brand and our network of franchisees.”

Bennet said he looks forward to continuing the work started by the nontraditional team, such as piloting grab-and-go and unattended retail solutions.

Milford, Conn.-based Subway has more than 37,000 quick-service restaurants (QSRs) in more than 100 countries.

Members help make our journalism possible. Become a CSP member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Foodservice

Looking Up: Limited-Time Offers on the Rise

These deals continue to grow in all mealparts, Technomic reports show

Company News

Knowing Growing: QuikTrip Flexes in 2023

C-store chain celebrates 1,000th opening, opens 13th medical clinic, more

Foodservice

Get Creative in Foodservice to Thrive in 2024, Technomic Says

Report: Operators must lean into tech, menu and service innovation, take advantage of existing ingredients and resources

Trending

More from our partners