I did a short consulting gig at Sarah Lee in the mid-90's. The staff at SL were laughing, as Subway was negotiating with SL -- SL's cheapest lunch meat was too expensive, and Subway wanted SL to make a lower quality meat at a lower price.Subway is 5 minutes away so it's easy. I think they're approaching the physical limit on how thin the meat can be sliced. In their defense, though, I certainly wouldn't want to own a restaurant in today's environment. It has to be tough.
Restaurants are a risky proposition. I would not be up for it.