Popular QSR Concepts in Sydney
Published on: Mar 4, 2016
Transcripts - Popular QSR Concepts in Sydney
Concepts/Cuisines currently popular in Sydney
As a Food and Beverage innovator and having operated businesses in premier food precincts
for over 19 years, I have been privy to the massive growth of the QSR industry in Sydney,
with the advent of new concepts and cuisines every year. Some concepts have not delivered
because of poor business models, fierce competition, and poor delivery of food and service,
while some have succeeded and even expanded in the National markets.
Based on my professional interest and knowledge of the local QSR market, following is a
shortlist of concepts and cuisines which are extremely popular in Sydney.
Charcoal Chicken with North African or Middle Eastern Flavours
Charcoal Chicken outlets are witnessing a revival in Sydney, drawing record crowds. Popular
flavours include, Portuguese with the whole chook butterflied and marinated in a secret
sauce, roasted over hot coals, or as a breast fillet cooked on a hotplate served in the popular
Portuguese Burger! Blending recipes with spices from Angola and using the traditional
charcoal techniques from Portugal.
A simple but effective concept, where a variety of meats, pork, sausage and chicken cooked
on a purpose-built "churrasqueira", a barbecue grill, often with supports for spits or skewers
or only the skewers above the embers. Both food court and casual dining models are
Premium Gourmet Burgers are the new rage in Australia, witnessing heady growth. Even
celebrity chefs like Neil Perry with “Burger Project” are getting involved. The business model
is effective as it offers its customers burgers prepared fresh with premium produce in a fun
and funky setting (value proposition) and charges premium prices for its products (profit
Mamak (Malaysian Street Food)
Malaysian eateries, with hawker inspired menus and casual dining formats (street level) are
getting extremely popular with many new international entrants, sourcing the market for
real estate opportunities.
Steamed Dumplings outlets
This concept is fairly new to the Sydney market, made popular with the advent of up market
operators. It may seem strange that there is such an art to eating something no bigger than
the average mouthful. Every dumpling pastry is delicately hand made to measure between
precisely 4.8 and 5.2 grams at conception, before being filled to weigh between 20.8 and
21.2 grams. All this and the promise that the dumplings are made fresh in front of your eyes,
steamed in exactly three minutes and on your table in seconds.
Ramen Noodles outlets
Even today, “the ramen created by Japanese BBQ chefs” continues to evolve in Sydney!
Today, 21st Century Japan is a “Ramen War” battlefield, where over 100,000 specialty
ramen noodle bars compete fiercely with one another to be the best. This war has now
broken out far across the Equator in Sydney, Australia.
German bier café’s
Pure Bier, Pure Food, Pure Passion, delivering premium imported German (and Austrian)
biers and modern Bavarian fare in a lively, welcoming atmosphere. This concept has
become popular and one awaits the arrival of “Brotziet” (Singapore based) in Sydney and
Melbourne, with more promise of great German food and fun.
Mexican food has enjoyed a revival in its popularity over the last five years with at least
three popular franchises in Australia, with more in the pipeline.