Why a Michelin-starred restaurateur wishes he worked at Subway
6 Mar 2026 · 0 min
0:26
In this brief interview excerpt, a Michelin‑starred restaurateur reflects on a regret: wishing they had once worked at Subway. The speaker explains that their career has been limited to independent restaurants, which they describe as chaotic and likened to a "clown car" where the blind lead the blind. They believe that experience at a large, standardized chain like Subway would have shown them what true operational efficiency looks like, offering a contrast to the disorder they’ve encountered in the independent sector.
