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.

The coffee shop brand announced that it is set to expand further with the help of Franchise Sales Manager Chiree Henderson.

According to a story by the Australian Financial Review, Sydney-based private equity firm Allegro Funds is in “advanced talks” to purchase the Eagle Boys brand from the company’s voluntary administrators SV Partners, and to buy the Pizza Hut Australian business from parent company YUM! Brands.

The brand bagged the title of the nation’s Quick Service Restaurant of the Month for the second month in a row at the Roy Morgan Customer Satisfaction awards for June.

The brand announced that it has opened the doors to its 9th store, located in Melton, Victoria.

In the chaotic world of quick service restaurants, finding innovative ways to serve delicious food, fast can be one of the biggest challenges operators will face. But what if consistently good food could be produced up to four times faster with minimal staff intervention?

The fast food chain announced the retirement of Chief Administrative Officer Pete Bensen after 20 years with the company on September 2, 2016.

From the 1st of August, customers visiting the coffee house chain will be able to try the new Double Caramel Latte and Double Caramel Frappe, part of the brand's new campaign themed ‘Winter Wonderland’.

The Mexican food chain took feedback from its customers over the past several months to relaunch its mobile app, available on the Apple and Android app stores.

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

Domino’s Pizza in partnership with the Foundation for Rural, Regional and Renewal (FRRR) launched its Give for Good Grants Program, to provide monetary grants to regional communities and projects across 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.