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QSR focus: quick marketing hacks to grow your restaurant at pace

Quick service restaurants are growing rapidly and competition can often feel like a feeding frenzy.

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QSR focus: quick marketing hacks to grow your restaurant at pace

Quick service restaurants are growing rapidly and competition can often feel like a feeding frenzy.

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Bust the queue: why payments are the key to keeping QSR customers happy

(Editor's Note: This contributed piece has been lightly edited for clarity.)

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Retail leasing - the past and future decade

As the dust settles on the end of the “teens” decade, the contrast between the start and the end for retail leasing in shopping centres could not be more pronounced.

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Supersizing transactions with the power of payments data

The days of “drive-through or counter?” are long gone. True to a market where convenience reigns supreme, the Quick Service Restaurant (QSR) sector has been marked by a widespread adoption of new ordering options including self-service kiosks and order-ahead mobile apps, all of which are designed to reduce wait times and drive customer convenience.

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What are your distinctive brand assets?

Speaking of a great food experience, I was reminded the other day how much I enjoyed the distinctive salty and flowery taste of month old Play-Doh during my formative years. What jogged my memory was reading how Hasbro had successfully trademarked the smell of their popular brand.

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The five most common dietary requests in 2019

Working in an industry where the customer is pivotal to your success, it’s important to acknowledge and understand their needs and requests. We used to roll our eyes at the ‘difficult’ customer with an allergy or demand. But in 2019, it’s time to embrace their needs and preferences – and if you don’t, they’ll simply go next door to the store that will. Working as a consultant in product development and nutritional communications, I’ve always got my finger on the pulse of dietary trends – here are the top five requests we’ve seen so far in 2019:

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The golden opportunity for emerging franchise systems

Make no mistake, one of the main reasons people invest in a franchise system is to follow a track record of success.

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What's PC in the food industry?

You might think that PC stands for Personal Computer, maybe Politically Correct or even Police Constable. In foodservice, it refers to Portion Control.

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What Just Eat's merger with Takeaway.com means for Australia's restaurant sector

Just Eat and Dutch rival Takeaway.com in Europe have agreed to proceed with consolidation, creating one of the largest delivery companies in the world outside China.

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Taking back control: what food and beverage providers can learn from the hotel industry

Fiona Southam, Sales Director of Food & Beverage ANZ at Oracle, advocates for a data-driven approach in fostering customer relationships.

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Technology: death to being hospitable?

Just because technology makes it possible doesn’t mean we must use it, especially if it reduces and not enhance the customer experience.

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How brands can stop wasting time on waste

CHEP offers a solution that would reduce eliminate bulk waste from the restaurant.

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The inbound packaging dilemma: how QSRs can deal with China's National Sword Policy

Learn how reusable packaging can play a much larger role.

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How to systematically win customers back

If you’re a franchisee, then you have one of the toughest jobs there is.

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The business impact of a new global accounting standard on Franchisor held leases in Australia

Accredited retail specialist valuer Simon Fonteyn explains the changes to leasing requirements.

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Fair Work Ombudsman to enforce new Vulnerable Worker Laws

According to ER Strategies' general manager David Price, there has been no real test case as yet to provide clarity on how the new Vulnerable Worker laws will be applied by the courts - but this will only be a matter of time.

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The rise of the customer experience king

“No restaurant segment or brand is immune to focus on enhancing the customer experience,” McDonald’s CFO Kevin Ozan said late last year. He went on saying the brand would invest two-thirds of its capital in accelerating guest experience.

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