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Kopi Kenangan debuts in Australia
Kopi Kenangan debuts in Australia
The Australian launch coincided with the brand’s 1,000th store, which opened in Solo, Central Java.
Subway's Signature Menu features three new flavours
Subway's Signature Menu features three new flavours
The expanded Signature chicken range launches alongside a refreshed breakfast menu.
Motto Motto launches new Chicken Sando
Motto Motto launches new Chicken Sando
It is served as a complete set with Japanese seaweed salted fries and a choice of iced tea for just $21.50.
Collins Foods exits Taco Bell business
Collins Foods exits Taco Bell business
It is in talks with Taco Bell International for the potential transfer of ownership of the business.
KFC Australia’s COO resigns
KFC Australia’s COO resigns
Helen Moore has been with the company for almost four years.
Zarraffa’s Coffee enters South Australia market
Zarraffa’s Coffee enters South Australia market
The first store in the state will open later this year in the northern Adelaide suburb of Munno Para.

Exclusives

Executive insights Pappa Flock goes on TikTok to create buzz
It recently opened its seventh store in NSW and will open another in Queensland by year-end.
Executive insights Red Rooster’s new chief to lean on innovation funnel to win next-gen diners
Red Rooster has 321 restaurants, according to a tracker published by GapMaps.
Executive insights Chatime bets on coffee to attract older Millennials
Coffee was Australia's most consumed beverage in 2024, with six of 10 Aussies drinking it.
Executive insights San San solves sandwich problem
The creative sandwich bar is as much about the experience as it is about the food.
Menu Innovations Subway launches 17 new sandwiches to address order fatigue
The new menu offers pre-made choices whilst keeping Subway’s customisation option intact.
Research How should QSRs rethink their loyalty programmes?
Euromonitor identified three key ideas to explore new ways to strengthen customer loyalty.
Executive insights QSR customers have more money but demand more
People want to eat what they want to eat when they want to eat it.

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