In Focus

Ernest Koury, director of Little Caesars Australia, spoke to QSR Media about how the American brand plans to take a slice of the Australian pizza market.

QSR Media spoke with Costa Anastasiadis, co-owner of Zeus Street Greek, to ask about the brand's recent plans, why the brand is so popular, and what it has in store for the future.

QSR Media sat down with Mark Diezmann, Marketing Manager at Jamaica Blue, to talk about the brand's recent initiatives in the QSR space and its future plans.

QSR Media got a chance to talk with Mark Hawthorne, CEO of Guzman y Gomez, about the brand's expansions abroad and how the Mexican food chain is managing its growth.

QSR Media got a chance to sit down with Dan Forrest, the Operations Director of the Good QSR Food Group, to talk about the rollout of their new brand, Birdies Chicken & Burger.

QSR Media got a chance to talk with the people at Gloria Jean's Coffees about their plans to undertake a strategic review following on their brand's 20th year in Australia.

Hog’s Breath CEO Ross Worth talked to QSR Media about the importance of accessibility in a brand's menu, and the unique challenges Hog's Breath is experiencing in its 27 years in the industry.

Learn more about what the brand is changing in their pursuit for better burgers. Competition in the quick service industry is getting tougher than ever. In an effort to stay on top of its competitors in the burger scene, Hungry Jack’s said that it has gone through great lengths to build on the quality it is known for. The brand launched a new premium Grill Masters range, marking the beginning of a menu revamp that will aim to bolster the brand’s reputation for its ‘Better beef’. Known as the brand which guaranteed 100% pure Aussie beef and no added Hormone Growth Promotants (HGPs) in its burgers, Hungry Jack’s revealed to QSR Media that it is currently undergoing plans to ‘re-evaluate’ its consumer expectations and adapt to their changing palates. The Grill Masters range was made to be thicker and juicer than the brand’s main competitor’s burgers, and is developed by Hungry Jack’s ‘Grill Technicians,’ who aimed to master the perfect premium build. The range is also flame grilled to give it a unique taste in the market. “Hungry Jack’s is known for ‘better burgers’ and in 2016, we’re re-evaluating what that means to our consumers as their expectations and taste buds have changed. We want to be progressive and constantly innovating to retain the best burgers in Australia,” Scott Baird, Hungry Jack’s Chief Marketing Officer said. “The national launch of the Grill Masters Angus Beef range follows on from the use of No Added Hormone beef from February and the announcement to move to cage-free eggs by the end of 2017.” In addition, the Grill Masters range are made from 100% Australian Angus beef patties, and will be available in three premium builds: Classic Angus, BBQ Beef and Cheese, and Fiery Angus. Hungry Jacks also launched new ‘better’ coffee with 100% Arabica coffee beans, along with some new and improved thick cut chips, both of which are now available in the brand’s network of more than 400 restaurants. As a brand, Hungry Jack’s has set its sights on committing to its tagline of “Better Burgers”, announcing that its next six months will be laden with plans for growth, innovation and constant improvements. To maintain its tagline “The burgers are better at Hungry Jack’s”, the chain pledged its dedication to keep being ‘better’ at everything across its menu, its in-store experience, and the look and feel of its stores. Baird said that the rollout of its ‘better’ menu items has already seen success, especially in regional areas where the premium Grill Masters range proved to be popular. “The feedback to our Grill Masters range has been terrific,” he said. “We hope our customers continue to be delighted with our new improved menu items and that Hungry Jack’s remains synonymous with ‘better’.”

QSR Media sat down with Red Rooster CEO Chris Green to ask about the brand's latest Roast Chicken Pie offerings, as well as how it plans to modernise and transform the brand into the "Most Loved Aussie Restaurant".

QSR Media sat down with Martin Stepien, Espresso Lane Coffee Managing Director, to talk about the expansion of the brand and how the perception of drive-thru coffee is changing throughout Australia.

QSR Media got a chance to talk to Helen Craig, CIBO's Retail Marketing Manager, about the idea behind brand's recent menu overhaul, its menu development process, as well as its philosophy towards food.

We sat down with Katherine Sampson, founder and managing director of Hello Sam, to talk about the brand's unique take on the burger scene, and what sets it apart from other burger chains.

QSR Media got a chance to talk with General Manager for Marketing of the Minor DKL Food Group, Greg Bowell, and discuss The Coffee Club's new menu, as well as the brand's plans for the future.

QSR Media sat down with Mark Koronczyk, co-founder and CEO of Lord of the Fries, to talk about his brand's efforts to becoming the go-to ethical, sustainable, 100% vegetarian fast food chain.

QSR Media got a chance to speak with Koray Ugur, Managing Director of The Gozleme Co, about the brand's mission to become a world famous gozleme chain.

QSR Media sat down with Carlos Antonius, General Manager at Chatime, to talk about the brand's repositioning in the bubble tea market, and their plans for the future.