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Find out what QSRs have been up to on social media.

Find out what QSRs have been up to on social media this week.

QSR Media talks to Clovis Young, founder and CEO of Mad Mex, to discuss its newest concept.

Find out what QSRs have been up to on social media this week.

According to CREST, the proprietary database of the NPD Group, for the first time in over two years there is a decline in adult only parties’ visits to quick service and fast casual restaurants as families visited more.

On professionalism, growth, and empowerment.

For some mindful diners, knowing that the ingredients in their meal were sustainably sourced is just as important as how it looks and tastes – and this trend seems to be shaping the supply chain systems in QSR chains.

QSR Media sat down with Petra Orrenius, Head of Marketing at SumoSalad, to discuss the brand's second Green Label concept store at the Sydney Airport.

Find out what QSRs have been up to on social media this week.

Student life can be a struggle at the best of times. Trying to get by on minimum income and using your free time to study, get assignments done and socialise. So it only makes sense that students would be more likely to consume meals from QSR’s. But how true is this…?

The emergence of food apps where local people will cook for you is a sign of how far consumer trends have come, according to Euromonitor.

Finding a good store location has always been an important but tedious task for QSRs, but three challenges make it especially painful to scout and secure the perfect real estate these days.

Find out what QSRs have been up to on social media this week.

If price and speed are the king and queen of fast food service, then customisation is fast rising as a possible prince. QSR owners and managers reckon more fast food diners are demanding a free reign on what goes into their food and how it is served, from custom-assembled burgers to pizzas with hand-picked ingredients.

Fast food has long been the go-to choice for customers craving for cheaper fare served in a quick manner, but the price and quality ceiling in this restaurant category appears to be rising with greater demand for premium options.

Menu development is an integral part of the hospitality industry. No matter the size of your business, if food is an element it deserves attention and innovation. With over 20 years in the hospitality industry, many spent developing new menus, Dominic Cain, CEO of Find My Rice shares his top tips.