News

QSR Media finds out more about this new product, part of the revitalisation strategy for Ali Baba. Dominic Cain, their National Operations Manager talks to QSR Media.

Once a week continues to be the most likely visit to a Fast Food/Snack Chain according to BIS Shrapnel. Chain consumers are tending to go less than they did six years ago, as in 2005 twice a week was the most common occurrence. This is further confirmed by the decrease in the mean number of times per week since 2005.

In part 2 Matthew McNamara of RBS Morgans gives his take on the breakfast trade.

Australia’s smallest fast food burger measures 4.5 centimetres high and 6.5 centimetres wide. Each individual mini burger weighs 63 grams or just half the weight of a Hungry Jack’s cheeseburger.

Menu items don’t just spring to life; executive chefs share with QSR Media what they consider when developing new product lines.

Available in original falafel and grilled chicken, Ultimate Pockets contain less than 2000KJ per serve.

Described as too hot to handle, the pizza comes with gloves and a warning brochure.

We ask industry analyst Bettina Kurnik of Euromonitor where the opportunities are in the breakfast trade.

Sales growth for McDonald’s had slowed in Australian stores.

When searching for savings, restaurant owners often overlook the piles of unused napkins that head straight to the waste bin due to inefficient dispensing systems.

Not only is Domino’s introducing a pizza created by its Facebook community but has also overhauled the Classic Crust.

The NSW Supreme Court found KFC responsible for causing the salmonella poisoning of a young girl in Sydney in 2005.

Part of its plan to open more than 100 stores globally in the next two years, Crust Gourmet Pizza Bars is opening a store in Los Angeles in May.

Following the success of last year’s campaign, Mad Mex Fresh Mexican Grill is again challenging customers to eat the 1kg burrito.

Two cookie retailers teamed up to put smiles on as many faces as possible through cookies.

The chart, from BIS Shrapnel, shows the percentage of Australian Households’ food and non-alcoholic beverage budgets spent on eating out. Since the beginning of the 1960s, the foodservice dollar has risen steadily to peak around 36% prior to the GFC and economic downturn in Australia. It has since fallen quite dramatically due to the trade down effect in the market in terms of consumers’ choice of outlet and also because Australians at the moment are eating out less often and spending less each time. However, whilst we expect the foodservice dollar to remain constant during 2012, there are signs that it is slowly on the rise again. A continued, albeit slow, rise depends, of course, on consumer confidence and the overall economy as well as economic developments overseas.