Innovation in menus, customer satisfaction, and beverage development are all news at three franchise brands.

Recently awarded the winner of the Quick Service Restaurant (QSR) category of Roy Morgan Research’s annual Customer Satisfaction awards, Crust Gourmet Pizza Bar is cementing its position as an industry leader by launching a range of new menu items inspired by the international flavours from across the globe.

Menu innovation drives business

One of the brands at Retail Food Group, Crust has unveiled three new pizzas and two new salads, introducing a range of new and unique ingredients to its pantry including traditional sujuk beef sausage, black truffle aioli and smoked labne.

Crust Gourmet Pizza Bar general manager Renee North said regular menu innovation using the finest ingredients has been Crust’s long term strategy for building its business.

“Crust customers will be the first in Australia to be talking about how well the traditional sujuk beef sausage pairs with smoked labne and pickled turnip,” she said.

Customer satisfaction

Sibling RFG brand Michel’s Patisserie has been named Coffee Shop of the Year in the same customer satisfaction awards. This is the fourth consecutive year Michel’s has taken out the award.

Michel’s Patisserie managing director Alicia Atkinson said “The unique Michel’s coffee blend has been designed for the Australian palate, and overseen by our internationally accredited Master Roaster. Sourced from beans from around the world, our coffee embodies rich notes of chocolate underpinned with subtle berry flavours that perfectly complements our patisserie range and is a favourite with our customers.”

Atkinson said Michel’s Patisseries across the country would not rest on their laurels and were always on the lookout for ways to improve the customer experience.

Coffee at Rolld

For the Vietnamese street food franchise Rolld, there’s a new taste in-store. Vietnamese cofee is being introduced this month through a partnership with Sensory Lab, which has been working on perfecting cö ph _à, or iced coffee. A blend has been created that is coarsely ground, intense and aromatic to counteract the sugar syrup, evaporated and sweetened condensed milk essential to Vietnamese coffee.

Bao Hoang, Rolld founder and director of Rolld, says “We are looking to fit out all our coffee selling stores with La Marzocca coffee machines and will be serving the Vietnamese iced coffee, espresso coffee and then white milk coffee as well.”