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Singapore’s cost pressures force QSR brands to slow expansion
Singapore’s cost pressures force QSR brands to slow expansion
Beyond rent, operators flagged structural challenges that complicate execution.
Safe bets are losing bets for the future of QSR brands
Safe bets are losing bets for the future of QSR brands
Simple categories like sauces are being reimagined as strategic growth levers.
Regional scale trumps immediate yield in Asia’s QSR sector
Regional scale trumps immediate yield in Asia’s QSR sector
Chinese QSR brands have opened around 6,000 outlets across Southeast Asia.
Southeast Asia QSRs must brace for tourism-driven demand shifts
Southeast Asia QSRs must brace for tourism-driven demand shifts
The recent decline in Middle Eastern visitors has had a measurable impact on SEA markets.
How CHAGEE turned menu cuts into a growth engine across Asia
How CHAGEE turned menu cuts into a growth engine across Asia
At the core of CHAGEE’s strategy is an effort to reposition tea as a lifestyle product. 
Six weeks left to nominate at the QSR Media UK Awards 2026
Six weeks left to nominate at the QSR Media UK Awards 2026
Marketing, menu innovation, and brand collaboration initiatives can be submitted as entries.

Exclusives

Executive insights Pepper Lunch flags consistency as key hurdle to Asia expansion
It’s prioritising tighter operational discipline over menu expansion.
Executive insights Why digital ecosystems will decide QSR’s winners in Southeast Asia
QSRs that own first‑party customer data will outperform the rest.
Executive insights Oporto CEO’s first year reshapes brand and network strategy
The iconic Australian chicken chain is also planning to revamp its signature burger.
Executive insights Operators told to invest in frontline teams to fix operational gaps
Even small communication gaps can multiply very quickly.
Marketing Pizza Hut Singapore chases solo diners
The meal may be solo, but the experience is still social.
Marketing Asian QSRs experiment with bold campaigns
Pizza Hut, Haidilao, and McDonald’s are challenging conventional wisdom.
Restaurants told to rebuild menus for delivery success
‘If a dish doesn’t travel well, don’t put it on delivery.’

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