In Focus
P’Nut Street Noodles' general manager shares the pros and cons of cloud kitchens
P’Nut Street Noodles' general manager shares the pros and cons of cloud kitchens
She also shared strategies on mitigating impacts of labour woes and inflation.
KFC rolls out first plant-based menu item, Wicked Popcorn
It is available across 14 KFC restaurants in New South Wales South Coast.
How Red Rooster, Evie use EV charging to their advantage
It saw an average of 34 minutes of visitation time per driver in July.
On 60th year of Hawaiian Pizza, Pizza Hut to giveaway 35,000 free pizzas
It also includes Hawaiian shirts and a trip to Hawaii.
Store openings up by 30 in past three months: report
The report showed 60 shops opened whilst 30 stores closed.
Over 17% Australians will try alt meat if it has same cost as regular meat
This is according to NPD's Australia Consumer Sentiment Study.
Soonta is ready to be a top national Vietnamese QSR
Group chairman Max Xie shares details regarding the brand’s current growth path in his first interview with QSR Media.
Banjo’s is banking on its drive-thru arsenal to reignite interstate growth
CEO and managing director Jessica Saxby talks about the brand’s surging digital sales and how exactly they are avoiding the “Great Resignation”.
Carl’s Jr. is using menu architecture to mitigate supply chain pains
CJ’s QSR Group managing director Andrew Firn also revealed plans to trial the chain’s global “restaurant of the future” concept in the country.
Minor DKL Food Group’s CEO believes the Netflix-esque subscription model can work in Australia
Nick Bryden also talks about convenience-driven coffee, building a culture of innovation and immediate plans for its Bonchon franchise.
Amidst industry’s growing reliance on digital, Royal Stacks seeks to incentivise customers to return to stores
Founder Dani Zeini expounds on a potential return for the brand in China, their unique delivery strategy and approach to store design.
Ferguson Plarre Bakehouses wants to rely less on shopping centre locations
Chief executive Steve Plarre expounds on their initial drive-thru strategy, the chain’s “future-focused” brand refresh and why he is for flexible work.
Vying for record expansion, Oporto says they are building a “portfolio for the future”
CEO Samantha Bragg shares her take on how to make the brand even more accessible, and where she believes lies the next area of competition for the chicken segment.
For Milksha, Australia’s bubble tea market has yet to burst
Milksha Australia’s director Jeffrey Lin details plans to establish a presence in every state.
Amidst the industry’s push for repeat transactions, Soul Origin wants to make a leap in customer loyalty to help drive future initiatives
Making a leap with loyalty will also help Soul Origin explore opportunities to get a bigger bite of “shoulder” dayparts, COO Adam Neill said.
Potential acquisitions on the menu for Burgertory as it looks to mark its territory in the country’s burgeoning burger scene
Burgertory, currently with 18 company-owned and operated restaurants, will be starting its franchise arm over the next 12 months.
Schnitz turns to tiered pricing to combat cost pressures, reach valuable Gen Z
In his first interview with QSR Media, CEO Brenton Howie details the chain’s customer satisfaction play and why he believes in “doing the basics well.”
