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  • Subway reportedly is testing a breakfast menu in a number of markets, maintaining its low-fat orientation, according to the Buffalo News “by using low-fat, low-cholesterol eggs in its breakfast sandwiches and wraps, which are available with bacon, cheese and other toppings.” The menu is changing depending on the market, with regional specialties being used wherever it makes sense.


  • Publix Super Markets reportedly has begin airing a series of 90-second cooking segments during the midday news programs in various markets that it serves, linked to daily cooking demonstrations that take place ion its stores.



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