Exclusives

Frequency of visits to fast food chains

Once a week continues to be the most likely visit to a Fast Food/Snack Chain according to BIS Shrapnel. Chain consumers are tending to go less than...

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Frequency of visits to fast food chains

Once a week continues to be the most likely visit to a Fast Food/Snack Chain according to BIS Shrapnel. Chain consumers are tending to go less than...

News

R U open for breakfast? - Part 2

In part 2 Matthew McNamara of RBS Morgans gives his take on the breakfast trade.

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The Coffee Club and Wendys take us back to the drawing board

Menu items don’t just spring to life; executive chefs share with QSR Media what they consider when developing new product lines.

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R U open for breakfast? - Part 1

We ask industry analyst Bettina Kurnik of Euromonitor where the opportunities are in the breakfast trade.

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How Tork Xpressnap wipes away napkin waste and costs

When searching for savings, restaurant owners often overlook the piles of unused napkins that head straight to the waste bin due to inefficient...

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The percentage of Australian Households food and non-alcoholic beverage budgets spent on eating out

The chart, from BIS Shrapnel, shows the percentage of Australian Households’ food and non-alcoholic beverage budgets spent on eating out. Since the...

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Click for Food: How QSR’s are slowly biting into the online ordering trend

With Australian online retailers expecting roughly $10 billion in revenues, according to research from IBISWorld, some QSR’s are beginning to explore...

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American QSR’s increasingly adopting Australian enterprise data solution

As in-store sales data becomes increasingly on demand, large-scale QSR’s in the United States like Red Robin and Chicken Express are upgrading to...

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Beyond fandom: How QSR’s are using social media to shape their business

Online social media sites like Facebook and Twitter offer a relatively cheap way for QSR’s to market their new products.

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Crust and Campbell Arnott's discuss technology’s role in menu development

Without a doubt technology has affected how business is done; find out how it’s changing how menus are formed in QSRs.

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Catriona Noble talks about the Mcdonald's gets grilled documentary

In this Q&A Catriona Noble, MD McDonalds tells QSR Media a bit more about their involvement with the documentary "McDonald's Gets Grill'd".

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Wendys and The Coffee Club put us in the executive chef’s shoes

Executive chefs are in no way confined to the kitchen; QSR Media explores their role in the marketing side of QSRs.

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New Tork Xpressnap napkin system delivering a 25% reduction in usage

Find out more in this Q&A with Sid Takla, General Manager of Strategy & Planning.

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Most frequently bought beverage in the fast food market

According to BIS Shrapnel espresso coffee is the star performer in the fast food market as well as in other parts of the Australian foodservice...

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Are Deal of the Day websites the future of QSR Retailing?

We ask industry analyst, Bettina Kurnik from Euromonitor, here is what she has to say.

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Executive chefs at Unilever Food Solutions and Campbell Arnott's talk about taste and QSR's

If less trans fat and sodium means less flavour, how do executive chefs strike a balance between maintaining the taste profile and following...

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Hungry Jack's launches their College of Executive Development

Hungry Jack's has recently launched its College of Executive Development (CED). This is one of the initiatives that is promoted through JEDI, their...

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