Australia

Quality Control: The Blueprint for Brand Consistency

Quality Control: The Blueprint for Brand Consistency

The 2016 film, The Founder depicted the story of the McDonald's franchise, when struggling Prince Castle salesman Ray Kroc, who is played by Michael Keaton, travels to San Bernardino in California to meet Dick and Mac McDonald at their eponymous restaurant.   In one memorable scene, Kroc discovers that a McDonald's franchisee has taken it upon himself to add fried chicken to the menu, clashing with the standardised offerings he sought to enforce. This moment highlights the challenges of maintaining uniformity across a restaurant network, something critical for the success of any restaurant brand—the brand promise must be the same in every outlet.   As many know, in the story of McDonald’s, Kroc’s vision extended beyond merely selling burgers and fries—he aspired to deliver the same high-quality experience at every McDonald’s location across the United States. This uniformity is essential for restaurant chain dominance and is the foundation for success—franchise or not.   It’s critical to set customer expectations through your brand promise and to ensure they are met throughout the restaurant chain. These principles can be embedded into your operations in various ways.   Clear expectations that are consistently communicated ensure franchisees and restaurant managers have a thorough understanding of their responsibilities and the standards they must uphold. This can be achieved through regular communication, such as town hall meetings, newsletters, and updates to the franchise operations manual.   A ‘playbook’ is a document that outlines an organisation’s strategies, processes, and practices. It serves as a dynamic roadmap for business operations, ensuring consistency and efficiency while aligning with the brand’s goals and values. The playbook encompasses vision statements, core values, roles, responsibilities, and – most crucially – operational processes. It provides a detailed guide to daily operations and routine activities critical to the business.

KFC debuts new dessert

The Kentucky Fried Cookie Dough starts at $2.95

Papa Johns appoints former Wendy’s president as new global CEO

Todd Penegor holds over 24 years of experience in leadership roles. 

Tackling Food Waste as a Sector: Five Ways Technology Can Help

In this final article of the three-part series ‘Tackling Food Waste as a Sector’, we turn our attention to technology. The previous articles explored sustainability and cost-saving measures. Here we cover how technology can support key solutions to reduce food waste, helping QSRs operate more efficiently and sustainably.

Why Baskin-Robbins is in the business of selling experience

By focusing on experience, the brand saw six years of same-store sales growth.

Chinese tea brand HEYTEA opens first outlet in Sydney

The brand boasts a footprint of 4,000 outlets worldwide.

1 in 2 consumers prefer familiar restaurants over new ones

However, restaurants with discounts or reward systems can still entice them.

Grill’d opens first drive-thru in Melbourne

The restaurant opening created 60 jobs.

KFC trials AI-voice tech in drive-thrus

Five restaurants will test the new technology.

Krispy Kreme releases new Paris inspired-doughnut range

The range comes in four signature Parisian flavours.

Carl’s Jr Australia master franchisee goes into administration

Only 24 company owned restaurants are impacted with 25 sub-licensee to continue operations.

Tackling Food Waste as a Sector: Five Cost Saving Measures 

This is the second article of the three-part series ‘Tackling Food Waste as a Sector’. The previous article explored sustainability and navigating upcoming regulations. Here, our focus is on cost savings. It looks at some of the cost benefits of food waste reduction and how they can have additional benefits for your business.