Food cost pressure has become one of the most persistent challenges facing Australian quick service restaurants . Rising protein prices, labour shortages, energy costs, and supply chain volatility have significantly narrowed margins across the QSR sector. For many operators, the traditional levers used to control costs—reducing portion sizes, switching to cheaper ingredients, or cutting labour—are no longer viable without negatively impacting product quality and customer sati

Why Protein Waste Is One of the Most Expensive Problems in Commercial Kitchens In Australia’s hospitality and foodservice sector, protein waste is one of the least visible — yet most financially damaging — forms of food loss. While operators often focus on reducing general food waste, proteins such as beef, chicken, lamb, and pork account for a disproportionate share of waste-related costs due to their high unit value, complex preparation requirements, and inconsistent yields

Food Waste in Australia’s Hospitality & QSR Sector — The Hidden Cost (And How Pre-Cooked Proteins Help) Food waste has become one of the most costly and persistent challenges facing Australia’s hospitality and quick-service restaurant (QSR) sector. Across cafés, pubs, hotels, commercial caterers and fast-food chains, rising input costs, labour shortages, and increasing regulatory scrutiny around environmental performance are forcing operators to rethink how they manage their

Rolld’s Awards Night at Metropolis Events has become one of the most anticipated dates on the calendar, and this year’s event lived up to that reputation. Held in the heart of Southbank with views across the Yarra and the city, the evening brought together franchise partners, suppliers, support office teams and leadership for a night built around recognition and genuine appreciation. The seven-course banquet curated by Crystal Palace set the bar high from the start, and Kevin

As Melbourne’s aged care sector continues to grow, so too does the demand for reliable, high-quality food supply. For aged care kitchens , meat is one of the most important ingredients on the menu—central to meeting nutritional needs, supporting resident wellbeing, and delivering meals that are both comforting and culturally appropriate. Yet ensuring a consistent supply of fresh, safe, and correctly prepared meat can be challenging, especially with rising costs, strict food-s

Across Australia, restaurants, cafés, pubs and quick service restaurants (QSRs) are under more pressure than ever to operate efficiently while still delivering high-quality, consistent meals. With labour shortages, rising wage costs and increasing demand for fast, reliable service — especially in the quick-serve and fast-casual dining sectors — operators are looking for smarter ways to streamline their kitchens. One solution that has rapidly gained traction in cities like Me

Why Supply Chain Partnerships Matter in Australia’s Fast Food Industry In Australia’s fast-moving quick service restaurant (QSR) sector , success hinges on more than just the quality of food served. It depends on the strength and reliability of the supply chain behind it. From sourcing premium ingredients to ensuring consistent delivery across multiple outlets, supply chain partnerships in the fast food industry are the unseen backbone of operational excellence. As consumer e

The Shift Towards Healthier Fast Food Choices in Australia Australia’s fast food landscape is changing rapidly. Once dominated by indulgent and convenience-driven menus, the quick service restaurant (QSR) sector is now evolving to meet the expectations of a more health-conscious consumer base. Across the country, diners are increasingly seeking healthy fast food options in Australia — meals that offer convenience without compromising on nutrition, freshness, or flavour. This

The future of quick service restaurants in Australia is being shaped by powerful forces—technology, consumer behaviour, sustainability, and market competition. Once defined purely by speed and affordability, the QSR industry has evolved into a dynamic sector. Innovation in menu design, supply chain efficiency, and digital transformation are essential for survival. For operators navigating today’s economic pressures, the challenge is no longer just about serving food quickly.

Food safety is one of the most critical factors in the success of quick service restaurants (QSRs) in Australia . With high customer...