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Hear directly from our experts—Sue, Simon, & James—who share real-world trends, new data findings, and actionable productivity insights. This month they are joined by special guest Ed Thompson 

We unpack how quick service restaurants (QSR) cut through rising costs and sharper peaks by separating delivery from dine‑in, scaling kiosks, and engineering seconds out of core tasks. Ed shares ground‑truth from trials that reveal hidden costs, smarter layouts, and why testing beats gut feel.

• Defining QSR and why delivery changed everything
• Price ceilings versus operational innovation
• Separating driver pickup to protect space and speed
• Hot hold units and lockers preserving food quality
• Kiosks driving consistent upsell and lower labour
• Loyalty and simple personalisation improving repeat visits
• Micro‑layout tweaks multiplying capacity gains
• Testing trials to surface hidden operational costs
• Moving tasks out of peak to protect throughput
• Staffing thresholds for sharper peaks and channel mix

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