In Focus
Amidst the industry’s push for repeat transactions, Soul Origin wants to make a leap in customer loyalty to help drive future initiatives
Amidst the industry’s push for repeat transactions, Soul Origin wants to make a leap in customer loyalty to help drive future initiatives
Making a leap with loyalty will also help Soul Origin explore opportunities to get a bigger bite of “shoulder” dayparts, COO Adam Neill said.
Pre-pandemic ‘vibrancy’ in London's hospitality sector returning as sales and footfall rise in Britain's city centres
Glasgow, meanwhile, remains the most vibrant city.
Potential acquisitions on the menu for Burgertory as it looks to mark its territory in the country’s burgeoning burger scene
Burgertory, currently with 18 company-owned and operated restaurants, will be starting its franchise arm over the next 12 months.
Grab is testing food delivery with a self-driving car
The Island A.H.B.O.I. vehicle is also designed to be weather-proof and features built-in food warming and cooling technology.
Restaurant, pub like-for-like sales up 4% in March but inflation still holding growth down
London sales are flat whilst sales rise 6% beyond the M25.
Schnitz turns to tiered pricing to combat cost pressures, reach valuable Gen Z
In his first interview with QSR Media, CEO Brenton Howie details the chain’s customer satisfaction play and why he believes in “doing the basics well.”
Hong Kong restaurants slightly more optimistic as social distancing restrictions relax
Extending dine-in hours and providing additional subsidies to affected restaurants are considered the ‘most effective’ measures by the government to support the F&B industry.
Fish & chips, pizza amongst Brits’ top takeaway choices
Londoners are the biggest spenders, with an average of £73.70 spent on takeaways each month.
‘Restaurant precincts with significant appeal’: How Burrito Bar is forging its path to become a multi-brand franchisor
CEO Shaun Butcher details how the company found success in its early adoption of virtual brands and how it is informing its approach to growth.
The global supply chain crisis caused widespread disruption for the entire industry. Now KFC is setting up for future growth by reimagining operations
Australia managing director Richard Wallis explains why he believes technology is “becoming the new operations.”
Singapore’s delivery riders are highly satisfied with work but most are “excluded” in future policy talks
A new study reveals riders are not in favour of industry changes that could “potentially disrupt the autonomy they currently enjoy.”
Flexible menus, consolidation of orders pitched as Ukraine crisis remains ‘long-term threat’ to prices
Operators are also told to keep speaking to suppliers about availability.
Singapore's food inflation eases to 2.3% in February
Lower inflation for non-cooked food offset higher inflation for prepared meals.
Deliveries and takeaways double pre-COVID-19 levels in February
Trading, however, has dipped from the peaks of early 2021.
Offering value amidst cost pressures, according to Hungry Jack’s CEO
Chris Green also expounds on the brand’s digital focus, the potential of targeting upselling and their new compensation model for managers.
Restaurants, pubs grow like-for-like sales by 3% in February as cost pressures mount
Trading is also struggling to recover in London.
Dairy Queen to open 600 more stores in China by 2030
The chain already has over 1,100 restaurants in the market.
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Delivery traffic declined by 6% in 2024, whilst pickup saw a growth of 18%.
