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The giveaway is exclusive to customers using the mymacca’s app.

New items include a slow-cooked beef brisket and roasted cauliflower. Furthering their goal of offering a modern twist on traditional Greek food, Zeus Street Greek announced that it will launch their new menu on May 30.

Research from Deakin University claims that fast food companies are “not doing enough” to address obesity prevention.

Its menu includes a wide selection of premium burgers and expansive breakfast items. Looking to add sophistication to the burger scene, the Burger Project has officially launched its new Black Label restaurant venture. Its menu consists of a wide range premium burgers – including the Black Label burger: a Cape Grim, grass-fed beef and triple smoked bacon pattie, layered with pickled jalapenos, cheese, fresh onions, lettuce and tomato, and drizzled with a Black Label “secret” sauce. Their wide menu also has expansive breakfast items, flavourful salads (with vegan options), and alcoholic milkshakes. Design-wise, the restaurant at Grosvenor Place in Sydney features a sleek aesthetic with dark timber finishes and chocolate leather furnishings.

The KFC Youth Foundation aims to build confidence in young Australians.

The special offer will run until June 7.

Its 25/7 store will store ingredients to help customers ‘do life.’ Menulog has announced the launch of the first-ever ‘25/7’ store, filled with products that aiming to give more Aussies time away from prepping meals. The store will feature uniquely-named products such as ‘Quality Thyme’ (with friends and family) and ‘BuzzPops’ (before he cuts you out of the will), communicating their idea of “reclaim[ing] the hour they would usually spend shopping, cooking and cleaning.”

The pie and burger combo is now available in their stores throughout Western Australia. Expanding their product offerings, pie brand Jesters recently released its Deluxe Double Cheezburger Pie - merging their signature pie-making expertise with burgers. The Cheezburger Pie contains two Angus Beef patties, pickles, mustard and tomato sauce and topped with cheddar cheese. The unique offering is scheduled for a limited time and has been available in-store since May 21. (Photo credit: Jesters Facebook page)

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. BRAND AND STORE UPDATES

It is the restaurant chain's biggest giveaway to date.

They will be part of the conference's Blockchain, Cryptocurrency & Payments Panel. Less than a month before the 2018 QSR Media Detpak Conference and Awards on June 13, we would like to announce that Gelato Messina co-founder Declan Lee and Braintree Payments Director Carolyn Breeze will join our selected panel of experts for our special panel on Blockchain, Cryptocurrency & Mobile Payments. They will join Liven CEO & Co-Founder William Wong, Guzman y Gomez Chief Digital Officer Shahrooz Chowdhury and Alipay Country Manager for Australia & New Zealand George Lawson.

The brand’s first stores are due to open in Ahmedabad in 2019. Lord of the Fries is set to bring its signature offerings to India to a minimum of 100 stores across the country over the next 10 years. This makes the brand’s first foray into Asia, and second international expansion overall after its New Zealand opening in 2016.

The Italian restaurant’s newest outpost is slated to open on May 25. House-made Neapolitan pizza, pasta, gelato and rotisserie-roasted meats from Fratelli Fresh will soon be available following the brand’s upcoming opening at Darling Harbour. Located below the International Convention Centre (ICC) Sydney, the soon-to-open emporium is expected to accommodate over 550 customers. An additional 100 customers can also have a front-row view of the busy harbour-side precinct through their citrus and olive tree-filled beer and wine garden. The menu showcases premium produce from local partners, including Vannella Cheese, Salumi Australia, Sonoma Bakery, Mecca Coffee, as well as Italian hero brands, Baci chocolate and Campari, and iconic American craft beer pioneer, Goose Island Beers. With flashes of Fratelli Fresh’s signature red and white, the 1,100 square-metre, light-filled emporium features 30-metre high ceilings and a vast space that is divided into of interactive dining spaces, live cooking stations, and bars. Diners can order and pay at designated areas while their meals are delivered to them. Take-away enthusiasts can also avail of the decadent meals via Uber Eats and Deliveroo. “We’ve designed it to be a very interactive and immersive space, with menus that cover every meal of the day, accommodate theatre-goers in the ICC, customers looking to grab and go, and those who wish to enjoy a picnic nearby,” Rockpool Dining Group Chief Executive Officer Thomas Pash said. (Photo credit: Rockpool Dining Group)  

Signature offerings are also given to customers through a conveyor belt. McDonald’s has officially unveiled its new store in Sydney Airport that notably features its see-through “kitchen in the sky” design, where burgers and fries are delivered to customers through a conveyor belt from a glowing yellow glass box above the quick service restaurant’s space in Terminal 1 International.  “Working with limited space, we needed to be creative in how we designed the restaurant to present our customers with the best possible dining experience. Placing the kitchen above the counter, whilst visually stimulating, was structurally complex, as was ensuring it could deliver its wares efficiently and quickly to the customers below. To answer this, we combined kiosk ordering technology and a “transporter” delivery system,” said Josh Bannister, senior development director for McDonald's Australia. The new, colorful store is unique for the brand but says that is part of the much-known brand’s long term development strategy. “The business is continually looking to grow and evolve to deliver our customers a great dining experience that is really modern and convenient. This restaurant is a great example of that, with the electronic ordering system and the vertical transportation in this project coming together to create a unique experience,” Bannister added.   (Photo credit: McDonald's)

Last year saw Menulog's continuous growth growing 2017 saw continued success for Menulog and our restaurant partners, with the business up 25 percent year on year, delivering 15 million meals. This growth coupled with an average order value of $42 enabled us to drive more than $645 million in gross sales for our restaurant partners in 2017.