SpudBAR keeps growth focus on Australia despite overseas interest
It has stayed true to its core—keeping things simple yet flavourful.
Melbourne-born fast-casual chain SpudBAR is keeping its sights on the domestic market after reporting a year of double-digit growth.
“There is plenty more scope for growth in Victoria, but it would also be great to build out our network in New South Wales, with currently one site in Penrith, and in Canberra, with also one site in Belconnen,” co-founder Ant Morell told QSR Media.
He added that other states are also on the agenda, with “a number of live conversations currently happening with prospective franchise partners.”
International interest has also begun to build, particularly from the UK, where loaded potatoes have gained traction on social media. But Morell said the focus remains at home.
SpudBAR started as a single-store concept, reimagining the humble jacket potato once sold at festivals for a fast-casual setting.
The idea, Morell said, was straightforward: “affordable, satisfying food that tastes great.”
“Whilst we’ve introduced more delicious options, we’ve stayed true to that core—keeping things simple yet flavourful,” he added.
The brand has endured its share of challenges. Morell recalled the “carb dark ages,” when low-carb diets dominated consumer choices.
“That period, around 15 years ago, marked a shift where, for about five years, people had a complicated relationship with carbs,” he said. “Thankfully, there’s now a much broader understanding of nutrition, including the role of carbohydrates, proteins, and overall dietary balance.”
Rather than chasing fads, SpudBAR has focused on adapting to trends in a measured way.
“Take Mexican food, for example. There was a big spike in its popularity not long ago,” Morell said. “For SpudBAR, the smart move wasn’t to become a Mexican restaurant but to offer menu items inspired by those flavours—like our Mexican Spud or Nacho Spud. That’s a balanced response.”
This approach has helped the business stay resilient. “Some things give you a lot of pleasure when you’re eating them, but your body tells you pretty quickly afterwards, ‘Maybe that wasn’t the best thing,’” Morell said.
“We’ve refined our proposition around this idea that it has to feel equally good after eating—your body is satisfied, filled up with delicious goodness, rather than just deliciousness,” he added.
The strategy appears to be working. Sales have risen more than 30% year-on-year across several stores. On delivery platforms, Uber Eats menu views are up 57%, and orders have climbed 32%.
“Getting customers to return isn’t our problem—once the right person tries SpudBAR, they usually come back regularly,” Morell said.
The chain operates 21 restaurants, mostly in Victoria, and is preparing for the next phase of expansion.
“A number of SpudBAR stores have come and gone over the years, but that’s informed by a really solid property strategy that underpins our pursuit of some pretty aggressive growth targets,” he added.
