In Focus

QSR Media recently got together with Luke Baylis and Graham Streeter from Sumo Salad. They were up in Singapore to meet with their local partner Philip Kwek.

eCater can now guarantee QSR's a 25% lift in their catering orders, and this is with little or minimum investment but just by using their online catering solution. Peter Knock, founder, eCater, also has some insightful comments about trends in the industry. Click here to watch the full video interview.

Click here to find out what changes Rob has brought to the iconic treats, drinks and snacks brand since becoming CEO last year and what his long and short term goals are.

Sam Nash, MD & Founder Nashi, has spent the last 8 years building his boutique QSR chain which serves gourmet sandwiches and panini's. All this is about to change as he gets ready to launch Nashi as a franchise concept. What sets Nashi apart, how much will a franchise cost? Click here to find out as Sam Nash talks to QSR Media.

It's been over 12 months since QSR Media caught up with Crust, so what's been happening during that time? How has their Singapore experience been, what are their plans with their slice concept? Find out in this exclusive interview as Costa Anastasiadis talks to QSR Media.

In this exclusive interview Ian Martin, the recently appointed GM of Baskin-Robbins Australia, outlines to QSR Media their 3 key strategies for growth, where the opportunities are in the market, and what role their US parent plays.

Pizza Hut, the global pizza giant, is undergoing somewhat of a transformation in Australia. With the appointment of a dedicated GM and a new strategic direction they are poised for growth. Graeme Houston, GM, Pizza Hut Australia talks to QSR Media about the outlook and positioning of Pizza Hut domestically.  

In this exclusive video interview, Stan Gordon, MD, FFCo tells QSR Media about his big plans for the group, including the revival of the Mr Whippy Van and the repositioning of the Nutshack brand. Stan also talks candidly about the state of the industry and how it must adapt to survive.

In this interview Neale Wood, GM National & Key Accounts, Coca-Cola Amatil gives a local and global perspective on what's happening in the QSR space. From data usage to digital technology Neale tells us what some of the key trends are for the industry moving foward.

Social Media is paying dividends as QSR’s invest more and more into the marketing channel. It is becoming a focus of campaigns and taking away from traditional print, radio and TV advertising.

Since taking over the Wok in a Box franchise just over 12 months ago, Alan Pan and has team have instituted many changes to their 30+ stores. In this exclusive interview we hear about what sets them apart against other asian-inspired QSR's, how social media is working for the business, and what their 12-24th month plans are.

Schnitz is a Melbourne based emerging QSR with big ambitions.  With 4 stores now, but plans for many more, their food already has a massive following. Customers are flying from Perth to Melbourne to satisfy their "shnitzaholic" like cravings. QSR Media recently caught up with their CEO to find out what's next for this rising QSR.

Pizza Capers recently blitzed Canstar Blue's national pizza survey picking up the most satisfied pizza customers accolade amongst other achievements. These are impressive results. QSR Media recently caught up with Scott Geiszler, co-founder Pizza Capers to find some of the reasons behind their success and what some of their longer term goals are. We asked Scott the following questions:

Quality food and service is still the number one priority for many QSR's like Sunshine Kebabs, Nandos, Burger Edge, Wendy's and Pie Face. Customers demand their money’s worth, making it a point that they get only the best value.

Pie Face recently announced their intention to float on the ASX in 2012. QSR Media sat down with Wayne Homschek, Founder, Pie Face to find out more.  We put the following questions to him:

There was a time when restaurants and healthy foods didn't exactly mix together. Restaurants, then, would rather offer their customers quick-served-fried menus to meet the demands of their fast-paced lifestyle.