Australia

The Company attributes the increase, which compared the first 6 months of 2010 to the first 6 months of 2009, to the First Year $100,000 Profit Guarantee first launched in January 2010.

With Grech's appointment, Souvlakihut has now invested in consumer research as it plans continued growth through a stronger strategic focus on marketing.

Australia’s second largest pizza maker expects to bolster pizza sales by at least 10% with the launch of its Value Favourites pizza range – a selection of four pizzas for $5.95 with a coupon.

Defining and locating your market is just as important as keeping up with the growing market demand. From staying within the borders of Australia to defying location limits, seven companies from the QSR industry talk about their most lucrative market to date, as they continue to keep abreast with the consumer's ever-changing lifestyle.

Domino's Pizza Enterprises Limited is focused on building 1,000 stores over the next decade.

Australian pizza maker adds more Italian favourites to its list of popular dishes with the launch of Lasagne and Spaghetti Bolognese.

The blooming QSR industry continues to provide opportunities for big and small companies alike. Beyond the ceaselessly revolving technology and the round-the-clock change in consumption, Souvlakihut, Healthy Habits and other big Quick Service Restaurant (QSR) players are all eyes on the next big thing.

Named one of the top 10 franchises in Australia, CHOOKS fresh & tasty also secured the ninth spot in the WA Rising Star Business Awards.

Following a competitive pitch against three other companies, creative agency Freeform won and will implement Crust’s brand strategy and advertising campaign.

What are some of the legislative issues that are affecting the QSR industry? What trends are emerging in the industry?

Bakers Maison is at the forefront of the baking industry, what trends have they noticed and what are their customers looking for? What accreditation do baking suppliers to the sector need?

SumoSalad has launched a new range of soups that are over 95% fat free, which contain organic ingredients and have the added benefit of being gluten-free.

Steve Pagett, a 25-year veteran in the quick service restaurant industry, will ensure Healthy Habits’ strategic development plans are maximised and targets are met. Steve will assist in rolling out new stores on the east coast of Australia, managing operations consultants and assisting franchise partners with business development. According to a company release, Healthy Habits’ new General Manager of Operations has worked with KFC, Burger King and McDonalds. He commenced with KFC in the 1980’s spending fifteen years with the brand in various roles including Regional Manager. Another fifteen years spent with Yum Restaurants has given Steve hands-on experience with a number of roles from Opening Store Manager to Human Resource Manger where he specialised in the recruiting and training of both company and franchise operations. For the last eight years of his career in Yum Steve was awarded Senior Regional Manager of the year for the South Pacific region where his greatest achievement was turning the worst performing region into the best performing region globally. During his three years with Burger King he was responsible for thirty-seven new store openings. During that time Steve and his team improved every KPI, from customer service, top line sales flowing through to bottom line net profit. Steve’s most recent position prior to joining the Healthy Habits family was Director of Operations for Chili’s Restaurants, working directly with the owner and associated share holders to improve the position and performance of the Chili brand. Healthy Habits was founded by Katherine Sampson who launched her first sandwich bar concept in 1999 when she saw that food court visitors were looking for a healthier option. Healthy Habits has grown from four stores in Victoria to over 34 stores across Queensland, Victoria, New South Wales and the ACT. They are now one of Australia’s most awarded franchise systems and the number one Sandwich Bar brand in the market.

The pace of technological innovation may well have become as instant as fast food. Dining has gone digital as technology continues to revolutionize both the food industry and the consumer market.

Two weeks into the relaunch of Domino's Supreme pizza, it is now the bestseller with 82% of customers choosing the reinvented Supreme over the old recipe.

The decision to enter the notoriously crowded pizza market has paid off for Crust, with them about to open their first international store in Singapore. They are also about to produce a new line purpose made for food courts. What have been the challenges and the rewards along the way? How have they successfully carved out a niche for themselves?