Feature

Quick service restaurants have incorporated “green marketing” in their products and business practices not only as a corporate social responsibility but more importantly to make a positive contribution to the environment.

In a typical month 80% of the foodservice population aged 16 and above eat out for a sit down mean and 86% have a takeaway meal. Whilst all age groups are high for consumption of takeaway meals - particularly among the working population - this average has been brought down somewhat by those aged 60+ where eating out for a sit down meal is the preferred option. One can therefore conclude that the convenience and time saving brought about by consuming takeaway food has more of a role among the working population.

There is a mixed reaction from Australian QSRs about adopting new marketing trends from overseas.

Quick service restaurants agree there is plenty of room for expansion in the industry and are backing their optimism by increasing business activity elsewhere.

Defining and locating your market is just as important as keeping up with the growing market demand. From staying within the borders of Australia to defying location limits, seven companies from the QSR industry talk about their most lucrative market to date, as they continue to keep abreast with the consumer's ever-changing lifestyle.

The blooming QSR industry continues to provide opportunities for big and small companies alike. Beyond the ceaselessly revolving technology and the round-the-clock change in consumption, Souvlakihut, Healthy Habits and other big Quick Service Restaurant (QSR) players are all eyes on the next big thing.

The pace of technological innovation may well have become as instant as fast food. Dining has gone digital as technology continues to revolutionize both the food industry and the consumer market.