Australia

The burger chain announced that it will now freshly use 100 per cent Australian cage-free eggs 16 months ahead of schedule across its national network of more than 400 restaurants.

Millennials working in hospitality in Australia and seven other countries have spoken: More than a third think their employers could make better use of technology, starting with installing new or updated hardware or software.

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.

Here is a summary of the most interesting QSR news stories of the week from around the world.

Find out what QSRs have been up to on social media this week.

Palm Oasis Ventures for Baskin-Robbins Australia announced the appointment of Ben Flintoff to the role of General Manager.

The burger chain announced its partnership with Australian Survivor, which premieres on Sunday 21st August, at 7.30pm on TEN and WIN Network.

The company exceeded its Group guidance, reporting Network Sales of $1,964.1 million, up 32.7% on the prior corresponding period (PCP) and record underlying Net Profit After Tax (NPAT) of $92.0m, up 43.6% PCP.

To celebrate the launch of the brand's new app, the Mexican food chain is offering a promotion of $5 burritos and burrito bowls every day for a limited time only for app orders.

The brand launched six variations of the breakfast dish this month in all The Coffee Club stores nationally.

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.

With the shock collapse of Eagle Boys, it’s clear that the Australian pizza industry is high risk and highly competitive. For even the most astute pizza shop operators, keeping a keen eye on upcoming trends, staying familiar with industry reports and constantly seeking new and improved ways of serving, ordering and enjoying your pizza is key to your continued success. Luckily for you, the recently released Pizza Restaurant and Takeaway in Australia report from IBISWorld provides some extraordinary insight into those trends, tastes and tactics you should employ if you want to keep ahead of your competitors. Read on to find out how pizza shop operators can easily stay ahead of these trends by switching to the Lincoln 1100 Series Conveyor Ovens. 1. Go Gourmet – whilst traditional pizzas remain popular, the trend towards more gourmet pizzas at a higher price point is clear, now accounting for 7.3 percent of the industry revenue in 2016-17 according to IBISWorld. Gourmet toppings such as goats’ cheese, mussels and truffle require a much more delicate cook, something which can be difficult to achieve in wood fired ovens where staff must constantly tend to and monitor the cooking process, adding additional labour costs to your already higher produce costs. By utilising conveyor ovens such as the Lincoln 1100 Series however, chefs can set specific temperatures and speeds for different menu items plus access the pizza mid-cook via the industry’s only front loading door to add those more gourmet toppings at the correct stage in the cooking process. This ultimately means a more controlled, consistent cooking of menu items resulting in a truly gourmet experience (and at a reduced price!).

Here is a summary of the most interesting QSR news stories of the week from around the world.

Find out what QSRs have been up to on social media this week.

The brand continued its 'Around the World' campaign this August, introducing four all new flavours as inspired from across the globe.

The brand announced that bookings for September are now available at the Messina Creative Department.