Executive insights

How did COVID-19 affect supply chains across the world?

Sandhurst Fine Foods CEO Mimmo Lubrano explains.

Menu, pricing changes may come into play as spending in QSRs seen to bounce back post-pandemic

Consumers’ willingness to pay dropped up to 20% within fast food and fast casual sectors during the lockdown.

Restaurant chains are quickly adapting to the government's three-step recovery plan

Mad Mex, Ferguson Plarre Bakehouses, Zeus Street Greek and Hunky Dory react to phase one of eased restrictions.

How can QSRs best seek rent relief amidst COVID-19?

Executives suggest a holistic approach in recovery.

“Nothing will return to normal”: a post-pandemic industry, as imagined by restaurant leaders

Delivery, social distancing and higher hygiene standards are expected to persist.

Will off-premise restaurants be the new face of a post-COVID-19 industry?

A growing number of chains are selling directly to consumers amidst social distancing restrictions.

Foodco responds to tougher market pressures by turning to convenience hubs, transit areas

Managing director Serge Infanti also cited overregulation as a potential challenge facing the franchising sector.

How Mad Mex's current positioning fuels their renewed take on innovation

The brand has moved away from its 'shock and awe' approach, saying that it is now focusing on communicating their core values.

Why restaurant players need to be more open in sharing data

San Churro CEO Giro Maurici hopes there will be a win-win situation from it.

Aggregators seen to deliver ‘richer' personalisation in 2020

“Substantial” delivery growth in secondary cities was noted from last year.

Domino's, Krispy Kreme and Nando's are charting their paths towards sustainable food innovation

Three of the country’s top product development leads talk to QSR Media about the latest trends and opportunities in their field.