News

Presented by the National Retailers Association (NRA).

In effort to push annual turnover to $18 million.

Promotes greater transparency in the sector.

Tanya Gilchrist, Systems and Integration Director, Rock Paper Scissors answers some common questions on integrating technology into QSR operations.

Chatime and Crust Gourmet Pizza Bar revamps its website and talks about using the online platform to increase sales and brand awareness.

The first three set to open towards the end of this month.

Sara Pantaleo, CEO La Porchetta, responds to media stories that a La Porchetta franchisee has been fined for underpaying staff.

The New Zealand born, global gourmet burger brand has reported a net profit after tax of $400,656 for the 12 month period that ended 31 March 2014.

Read by 56% of all people, according to Roy Morgan.

First Yayoiken restaurant opens in Sydney, doors opened last week at the corner of Bridge and Loftus Streets.

On what's important, strong foundations and improving systems.

What QSRs should focus on. Three leading industry experts talks about leaving a lasting impression and functionality. Melissa Webber, Owner and Creative Director, Holy Cow! Design & Advertising: The role of the Quick Service Restaurant is to provide customers with the security of an affordable dining option and a diverse menu range. A good QSR interior should therefore support this imperative and facilitate a dining experience that functions seamlessly. It should also create a distinctive atmosphere to provide a memorable dining experience. Mark McConnell, Director, Mima Design: We are a creative company and are goal is to make sure customers have a memorable experience within the restaurant so that they will hopefully return time and again, which is directly related to ensuring the restaurant is financially successful. If the kitchens are working well, and customers see it's a great space to experience, it's just down to the quality of service and food. If customers are enjoying themselves and the clients are working efficiently and surpassing sales targets, we have done our job. Ed Kenny, Director, Giant Design Consultants: A meal in a restaurant should always be more than just delivering a product on a plate. It should be a total experience from the minute you enter the door to leaving. I am always amazed at how many places throw open their doors and deliver such a horrible customer experience, not just obvious to a designer but to anyone with a pulse. From terrible lighting, cold finishes, poorly designed menus, disengaged staff and that's even before you get to the food! There is so many variables to creating a successful hospitality project but if you get the balance right you reap the rewards.

Find out what the QSR's have been up to on social media this week.

Grilled vegetables, pre-prepared and ready to use straight out of the pack.

Old Uniforms to be re-purposed.

Fritz Meyer, Chief Food Innovation and Technology Officer at Yum! will join the panel discussion on " Innovations in Product Development." Responsible for all KFC SOPAC technical activities, Meyer has assisted the chain in its efforts to innovate its menu offerings.