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rising tonew heights
The Subway brand is growingwith a focus on fresh food and innovation
THE
2013
FRANCH
ISE
REPORT
(left to right) JacquieGregg, franchisee; Todd
Gregg, franchisee; HermanGrewal, Subway
development agent
ACC. MGR: Sherri/Lila PROD. MGR: Andrea P/Nikki
F
ART DIRECTOR:Kevin ARTIST: ATTIL
R ARTIST: Lindsay
P DATE: 10-16-2012 9:23 AM PREP ARTIST: Lindsay
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FOODSERVICE AND HOSPITALITY FEBRUARY 2013 1FOODSERVICEWORLD.COM
ContentsVO LUME 4 5 , N UMB E R 1 2 F E B RUARY 2 0 1 3
Features
16 Foot Long AnD FAnCY Free Subwaywins followers for its fresh food, variety and
innovation By Adrian Bell
20 BUrger MADness Canadian andAmerican burger chains compete to appeal
to Canucks’ tastebuds By Cynthia David
FrAnChise rePort»»»»»»»»»»»»»»»»»»»»»»»»»»»»»29 eVoLUtion or reVoLUtion? Fromproviding more choice to adding more
dayparts and opening 24-7, the quick-service
(or fast-casual) market is responding to a
new customer By Liz Campbell
34 FrAnChise Listings
51 reADY, set, go The annual CRFA Showreturns next month with a spotlight on
regional exhibitors, food-and-drink demos
and top chefs By Jackie Sloat-Spencer
54 A FeAst For the senses Aspiringopera stars deliver arias between serving
courses at England’s Bel Canto Restaurant
By Harry W. Pope
57 it’s showtiMe Multimedia entertain-ment systems are becoming a point of
competitive pride By Denise Deveau
Departments2 FroM the eDitor3 MAstheAD5 FYi13 FroM the DesK oF roBert CArter
15 MY Best MistAKe60 PoUring For ProFits64 CheF’s Corner:
Justin Leboe, Model Milk, Calgary
64Chef
’s Corner
COVE
R PHOTO
GRAPH
Y BY MARGARET
MULLIGAN
2 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
For daily news and announcements: @fsworld on twitter and Foodserviceworld on Facebook.
FroM the eDitor
i n today’s success-obsessed society,
some individuals and companies are
afraid of failure. But, as we grow and
evolve in our personal and business
lives, we realize success is ultimately
predicated on learning from our mis-
takes. Sure, some blunders can be fatal
to your career and/or business — and
should be avoided at all costs — but
undoubtedly the path to success is lit-
tered with mistakes.
And, regardless of size or repute,
every company falters at some point.
Take McDonald’s Restaurants as a classic
example. In the ’80s, executives must
have thought they’d hit the mark with
the introduction of the McRib sand-
wich, but the associated hype never pro-
duced the expected results. Similarly, a
few years later, the company experienced
less-than-stellar results when it intro-
duced its McPizza product in the late
’80s. And, in the 1960s, in an attempt to
introduce a “meatless” product at the
company’s Chicago location, founder
Ray Kroc learned first-hand that not
every new idea is a winner when he test-
ed a cheese-topped grilled pineapple on
a bun for customers who didn’t want to
eat meat on Friday. Sure, the “vegetari-
an” idea was innovative, but customers
didn’t like it.
Similarly, many of us remember Coca
Cola’s less-than-successful debut of a
new Coke formula in 1985. The product
launch produced such anger from loyal
Coke drinkers, who hated the new prod-
uct so much, that company execs were
forced to take it off the shelves, after only
79 days on the market, and bring back
the original formula.
While entrepreneurs are natural risk-
takers, never really letting the fear of fail-
ure hold them back, even when perhaps
it sometimes should, most companies
are generally risk-averse. Add to that our
typical Canadian “cautious” approach,
and you can understand why many
company execs prefer to remain in their
comfort zone. But that’s a mindset cur-
rently being challenged by management
consultants who believe true innovation
can only occur when companies take
risks and move into uncharted territory.
It’s a reality today’s top franchisors are
learning fast as the market becomes
more competitive and consumers con-
tinue to be more demanding (see QSR
story on p. 29).
This month, in an effort to learn from
the failures that make companies
stronger, I’m pleased to introduce a new
column called “My Best Mistake.” It will
appear in the magazine throughout the
year and feature various respected
industry leaders, ranging from presi-
dents to GMs to executive chefs and
suppliers. By sharing some of their mis-
takes, we hope readers will learn lessons
by osmosis, gaining valuable insight
along the way. Just as importantly, high-
lighting their gaffes will show us the
human side of seemingly infallible lead-
ers, teaching us, that while mistakes can
often be embarrassing and get us into
trouble, they also allow us to grow in
ways we could never imagine. This
month’s featured leader is Robert
Bartley, senior director of Food and
Beverage (Air Canada Centre) and exec-
utive chef for Maple Leaf Sports +
Entertainment (MLSE) in Toronto (see
story on p. 15). Happy reading.
Some blunders can be fatal to your career and/or business —and should be avoided at all costs — but undoubtedly the path to success is littered with mistakes
Rosanna CairaEditor/Publisher
rcaira@kostuchmedia.com
“
”
FAiLUre to LAUnCh
PRESIDENT & GROUP PUBLISHER MITCH KOSTUCHmkostuch@kostuchmedia.com
EDITOR & PUBLISHER ROSANNA CAIRArcaira@kostuchmedia.com
ART DIRECTOR DAVID HEATHdheath@kostuchmedia.com
ASSOCIATE EDITOR BRIANNE BINELLIbbinelli@kostuchmedia.comASSOCIATE EDITOR ADRIAN BELLabell@kostuchmedia.comASSISTANT EDITOR JACKIE SLOAT-SPENCERjsloat-spencer@kostuchmedia.comEDITORIAL INTERN SHARON TINDYEBWA
WEB COMMUNICATIONS SPECIALIST MAYA TCHERNINAmtchernina@kostuchmedia.com
PRODUCTION MANAGER DEREK RAEdrae@kostuchmedia.com
DIRECTOR JIM KOSTUCHjkostuch@kostuchmedia.com
SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST wgilchrist@kostuchmedia.comACCOUNT MANAGER/CANADA STEVE HARTSIASshartsias@kostuchmedia.comACCOUNT MANAGER/CANADA KIM HINDSkhinds@kostuchmedia.comJR. ACCOUNT MANAGER/CANADA MARK SPASAROmspasaro@kostuchmedia.com
CIRCULATION PUBLICATION PARTNERSkml@publicationpartners.com, (905) 509-3511
ACCOUNTING ELSIE REDEKOPPeredekopp@kostuchmedia.com
EXECUTIVE ASSISTANT TINA DIMITROPOULOStinadim@kostuchmedia.com
ADVISORY BOARDBOSTON PIZZA INTERNATIONAL, INC. KEN OTTOCORA FRANCHISE GROUP DAVID POLNYEXTREME BRANDZ GROUP OF COMPANIES ALEX RECHICHIFHG INTERNATIONAL INC. DOUG FISHERFRESHII MATTHEW CORRINHEALTH CHECK, CANADA I THE HEART & STROKE FOUNDATION KATIE JESSOPLECOURS WOLFSON HOSPITALITY MANAGEMENT & CHEF RECRUITERS NORMAN WOLFSONMAPLE LEAF SPORTS + ENTERTAINMENT (MLSE) ROBERT BARTLEYNEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULDPRIME RESTAURANTS INC. NICK PERPICKSCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMSSENSORS QUALITY MANAGEMENT INC. DAVID LIPTONSOTOS LLP JOHN SOTOSTHE GARLAND GROUP MANITOWOC FOODSERVICE JACQUES SEQUINTHE HOUSE OF COMMONS JUDSON SIMPSONTHE MCEWAN GROUP MARK MCEWANUNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE
To subscribe to F&H, visit foodserviceworld.com
Volume 45, Number 12. Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: foodserviceworld.com.
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Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6.Member of CCAB, a Division of BPA International, International Foodservice Editorial Council,Canadian Restaurant & Foodservices Association, The American Business Media and TheCanadian Business Press. We acknowledge the financial support of the Government ofCanada, through the Canadian Periodical Fund (CPF) for our publishing activities.Printed in Canada on recycled stock.
If you’d like to see your sales and profits reach new heights, contact Piller’s Foodservice Sales.
We’re experts at helping your foodservice programs climb to their potential.
Foodservice Sales • 1-800-265-2628www.pillersfoodservice.com
If you’d like to see your sales and profits reach new heights, contact Piller’s Foodservice Sales.
We’re experts at helping your foodservice programs climb to their potential.
Foodservice Sales • 1-800-265-2628www.pillersfoodservice.com
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FOODSERVICE AND HOSPITALITY FEBRUARY 2013 5FOODSERVICEWORLD.COM
FYiM O N T H L Y N E W S A N D U P D A T E S F O R T H E F O O D S E R V I C E I N D U S T R Y
ice, ice, BabyItalian ice and frozen custard are the newest treats to hit the Canadian market, but can these cool treats stay hot year-round? BY jACKie sLoAt-sPenCer
storefront or Foodtruck?Franchisees of the U.S.-based
Rita’s Italian Ice concept have
multiple prototype options to
choose from to fit a variety of
markets. “[The units], which are
wildly successful are the mobile
trailers/trucks. It’s got a lot of
flexibility and allows you to get
the product to where the
customers are,” says Jonathan
Fornaci, CEO of Rita’s. Large-
scale storefronts are also
available; they range in size
from 1,000 to 1,200 sq. ft., or
600-sq.-ft. fixed satellite units,
ideal for malls, amusement
parks and convention centres.
FizzLeD oUt Canada is no stranger to U.S. concepts looking for new markets, but many companieshave experienced lower-than-expected sales in Canada despite hefty projections, says Doug Fisher,president of foodservice consultancy, FHG International Inc., citing Ben and Jerry’s and Krispy Kremeas examples. “The only company doing it and expanding really quickly is Cold Stone Creamery, butthat’s because they’re inside Tim Hortons. They have a market, they already have space, there’s a client,they are getting exposure and [they’re] only taking 200 sq. ft. out of a Tim Hortons,” he explains.
Move over Menchie’s, a cool new concept is making its way north. The executives of
Rita’s Italian Ice, with more than 625 outlets across the U.S., have awarded a Master
Franchise in Canada with plans to open 80 units over five years. “Our two key products
are Italian ice and [frozen] custard. With both of those products, there are no direct com-
petitors,” says Jonathan Fornaci, CEO of Rita’s Italian Ice. So what makes this product dif-
ferent than other frozen concepts? “The Italian ice is made with real fruit,” describes
Fornaci, of the fat-free treat that’s available in 60 flavours, including cherry, mango and
even Swedish fish. “You can eat it and not get the heavy feeling you would get if you had
a yogurt with all the toppings or a big ice-cream sundae.” On the other end of the scale,
the chain offers Blendinis made with Italian ice and frozen custard with a choice of mix-
ins such as Snickers. The product may have its believers, but the scope of the development
project has some questioning its projections. “I’m sure they can come in and penetrate
the market, but a master franchise of 80 units is very aggressive,” warns Doug Fisher, pres-
ident of FHG International Inc., a Toronto-based franchise consulting firm. The problem,
he notes, is the frozen-treat market has peak sales for 3.5 summer months and weaker
sales in the winter. Some businesses, such as gelato shops, are diversifying their offerings
by adding pizzas, panini and more to make up the lag in sales during winter, adds Fisher.
But Rita’s execs say the unique offering attracts fans year-round. “It’s really an interesting
and different product. It will generate its own following on which the business will ben-
efit,” adds Steve McDonough, president of Canada Water Ice Company, who will serve as
the Master Franchisor in Canada. The strategic plan is still in the works, says
McDonough, but he aims to begin opening units in the spring, starting in Western
Canada. “Eighty units was just a number we looked at as being achievable,” he explains,
specifying the number includes mobile satellite units as well as bricks-and-mortar units.
“We don’t want to over-penetrate the Canadian market, but when you look at it having
ones and twos in the smaller towns — we want to be there.”
6 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
FYi
CoMingeVentsFeb. 4: The 39th Top Management Night Gala & Fundraiser, The International Centre,Mississauga, Ont. Tel: (416) 422-3431; email: toronto@cafp.com; website: cafp.com.
Feb. 20: We Care-aoke 2013, Port CreditLegion, Mississauga, Ont. Tel: (905) 841-1223; email: trodrigue@friendsofwecare.org;website: friendsofwecare.org.
March 3-5: The CRFA Show, Direct EnergyCentre, Exhibition Place, Toronto. Tel: (416) 923-8416; email: info@crfa.ca; website: crfa.ca.
March 20-21: Alberta Pork Congress,Westerner Park, Red Deer, Alta. Tel: (403) 244-7821; email: info@albertapork-congress.com; website: albertapork-congress.com.
March 28: Icons & Innovators BreakfastSeries with Christiane Germain, location TBD,Toronto. Tel: (416) 447-0888 x236; email:tinadim@kostuchmedia.com; website: kos-tuchmedia.com.
April 11-14: The Canadian Health FoodAssociation (CHFA) Expo West, VancouverConvention Centre, West Building, Vancouver.Tel: (416) 497-6939; email: info@chfa.ca; website: chfa.ca.
The Four Seasons’ community has created a new way for
diners to continue their culinary experience after their
meals are finished — they’ve launched an epicurean web-
site. Taste by Four Seasons is an online community where
foodies can learn about the hotel company’s restaurants
and bars while getting insider info — such as secret ingre-
dients and family tested recipes — from its network of
chefs. For example, the One-Ingredient, Three-Ways fea-
ture showcases recipes from three different Four Seasons
chefs; users can vote on their favourite creation and recre-
ate recipes in their own kitchens. “Taste extends the reach
of Four Seasons chefs, sommeliers and mixologists beyond the walls of our properties,
delivering their unparalleled expertise directly to travel and food enthusiasts,” said
Chris Hunsberger, EVP, Global Product Innovation, Four Seasons Hotels and Resorts.
Chef network
Aspiring star Michael Ciufo is getting a boost from
Pizza Pizza. The quick-service giant is sponsoring the
vocalist who studied at Toronto’s Glenn Gould
School of Music at the Royal Conservatory of Music.
“Michael’s mother and my parents are from the
same town in Italy,” said Pat Finelli, chief marketing
officer, Pizza Pizza. “I saw him at a backyard concert
about seven years ago, and I thought, ‘my gosh —
what a voice.’ Since then we’ve kept in touch, and
today we’re happy to sponsor him.” The chain invested $20,000 in a campaign to sup-
port the rising artist’s performances in Toronto, Niagara Falls, Ont., Oakville, Ont., and
Waterloo, Ont. And, Ciufo’s new single, “Perfect Gift,” can be downloaded at pizzapiz-
za.ca/freemusic. In fact, more than 100,000 music download cards were handed out to
walk-in customers at Pizza Pizza locations across southern Ontario.
singing Praise
Manchu Wok is venturing into new territory with the launch of its Japanese concept,
Wasabi Grill and Noodle, which recently opened in the renovated North York City
Centre food court in Ontario. Wasabi offers cook-to-order teriyaki, including chicken,
beef, shrimp and fish; warm buffet options such as hearty curry chicken and sesame
chicken cutlets; noodles and noodle soups; and an assortment of sushi, made fresh daily
on the premises. “Today’s food courts are often mall centrepieces with modern, environ-
mentally conscious, technologically driven store designs,” said Kelvin Chen, president
and CEO of Manchu Wok, a subsidiary of Hong Kong-based Café de Coral. “[Wasabi
Noodle] satisfies the need for a wider range of great-tasting fast-food choices that tap
into the growing popularity of Japanese food in North America.” Premiering in the
newly revamped food court, Wasabi sports a black-and-red modern design, high-end
furnishings and digital menu boards.
Biting into Change
FAst FACt Non-traditional grains such as barley and wheat berries, retro-inspired menus and do-it-yourself sodas are predicted to gainpopularity in the U.S. foodservice market in 2013, according to Technomic, a Chicago-based research firm. Other key trends include SouthAmerican foods, ethnic fast-casual restos and noodles from noodle shops. �
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FYi
restAUrAntBUzzWoodfire Grill, a new barbecue joint,has opened on Second Avenue South inSaskatoon. The resto is home to two RedSeal-certified chefs and a menu featuringdishes such as a hickory-smoked burger,topped with horseradish aoli, smokedapplewood cheddar, lettuce, tomato,onions and mustard ($14) as well as gluten-free and vegan options...Chipotle MexicanGrill has opened in Vancouver in Robson Square, marking its foray into Canada’s WestCoast. Its menu will include the chain’s standard burrito, salad and tacos made with natu-rally raised meats and local and organic produce...The team behind the Sawmill PrimeRib & Steak House is celebrating the launch of its sixth full-service location in StonyPlain, Alta. Its modernized design features a granite bar, 11 flat-screen TVs as well asstand-up communal tables and bar stools...The Keg Steakhouse & Bar inside theCourtyard by Marriott Hotel in Niagara Falls, Ont., has a new look, which featuresearthy tones paired with new dark wood furnishings...Il Giardino restaurant in Vancouveris set to close after 37 years in business. Owner Umberto Menghi, who heads two otherItalian concepts, Il Caminetto and Trattoria di Umberto, said the decision to closewas bittersweet. “The staff and loyal guests at Il Giardino are like family to me, but I’mhappy we are leaving on a high note,” said Menghi in a statement.
Opening a new restaurant? Let us in on the buzz. Send a high-res image, menu andbackground information about the new establishment to bbinelli@kostuchmedia.com.
Chipotle Vancouver
Franklyspeaking
Few might have guessed it, but a
$100 hotdog has staying power.
Dougie Luv, owner of DougieDog
Hot Dogs, who caused a stir by
selling cognac-infused hotdogs at
his Vancouver eatery, forged a deal
on CBC’s Dragon’s Den to boost his expansion plans. The
business owner previously made an unsuccessful pitch on the
series, but the new offer called for a $200,000 investment for
a 50-per-cent stake in his company. “I was willing to give up
more equity this time, because I want to franchise,” Luv told
the Financial Post. “I still want partners. I can’t do it all by
myself. I want the dragons to help me build this into a very
successful Canadian company.” In the same episode, which
aired in January, Zane Caplansky, owner of Caplansky’s
Delicatessen in Toronto, reappeared on the show to pitch a
new business opportunity to expand his food trucks nation-
wide. He was turned down for a second time.
TERROIR PRESENTERS
Host: Max Valiquette, Marketing and Culture Expert; Managing Director, Strategy, Bensimon Byrne
Mainstage Presenters
Nick Saul, CEO, Food Centers Canada
JP McMahon, Executive Chef, Aniar Restaurant, Galway, Ireland
Andrea MostAndrea Most, Associate , Associate Professor of English, American Literature & Jewish Studies, The University of Toronto
Trine Hanneman, Scandinavian Chef & Cookbook Author, Copenhagen, Denmark
Peter Tempelhoff, Executive Chef, The Collection by Liz McGrath, Cape Town, South Africa
Adam Mason, Winemaker, Mulderbosch, South Africa
Per-Anders & Lotta Jorgense, Editors, FOOL Magazine, Malmo, Sweden
Padraic Og Gallagher, Gallagher’s Boxty House, Dublin, Ireland
Anne Mendelson, Author, The Surprising Story of Milkthrough the Ages
Gillian Files & Brent Preston, Farmers, The New Farm, Singhampton, Ontario, Canada
Joshna Maharaj, Chef & Culinary Activist, Toronto, Canada
Trevor Gulliver, Mrs. St. John’s, London, UK
Edward Pond, Food Photographer, Toronto, Canada
Kobe Desramaults, In de Wulf, Dranouter, Belgium
Paul Rogalski, Executive Chef, Rouge, Calgary, Canada
Ingrid Fetell, Designer, The Aesthetics of Joy
Magnus Nilsson, Executive Chef, Faviken, Jarpen, Sweden
The Debate
Mitchell Davis, Executive Vice President, The James Beard Foundation
Noah Bernamoff and Rae Bernamoff, Co-owners, Mile End Delicatessen, New York
Lesley Chesterman, Fine-Dining Critic, The Montreal Gazette
Tobey Nemeth, Co-owner, Edulis, Toronto, Canada
Joe Warwick, Food Critic, The GuardianGuardian, Founder of The World , Founder of The World 50 Best Restaurants, Author, Where Chefs Like to Eat
Ticket price includes:
· GE Monogram Chef Demonstrations
· Workshops
· All Day Lounge
· Delicious Lunch prepared by the Northern Chef’s Alliance
The Debate
AP R IL 8 t h, 20 13Canada’s leading hospitality symposium
ARCADIAN401 Bay Street, Simpson Tower, 9th Floor
Toronto, ON M5H 2Y4
Tickets $175 www.terroirsymposium.com
VOTE FOR YOUR FAVORITE HOSPITALITY PROFESSIONAL!
GE Monogram Awards for Excellence in Hospitality
Three awards will be given in the categories of:
· Chef
· Beverage professional (Sommelier, Mixologist)
· Front of House
Winners will be announced at Terroir, the 7th Annual Hospitality Symposium taking place on April 8th, 2013
Enter at www.terroirsymposium.com
Contact: Arlene Steinarlene@eau-de-vie.caTwitter: @ ArleneStein@TerroirTalk#Terroir7
Illustration by Kristina Groeger
11:45 AM
in BrieFCanadian restaurant owners are
applauding the end of the 113-
day NHL lockout. According to
data from Toronto-based pay-
ment provider Monerissolutions, merchants at fast-food businesses, restaurants and
drinking establishments near
NHL hockey arenas in major
cities experienced a 11.23-per-
cent drop in sales, compared to
sales on a game day in 2011...A
judge has overturned the
Toronto ban on the sale, posses-
sion and consumption of shark
fin; the City of Toronto is
appealing the ruling...subwayexecutives have been busy,
opening 90 units worldwide in
a single week in December...
More than 80 Canadian agri-
culture and food leaders gath-
ered at the Maple Leaf Foods’
ThinkFood! Centre in
Mississauga, Ont., to attend the
“Cut waste, grow Profit”forum. Presenters from secondharvest and the University ofguelph discussed how toreduce food waste and lower
costs...Burger King is expand-ing its menu across Canada,
introducing chicken wraps,
chicken strips, strawberry-
banana smoothies and mocha-
caramel frappes as well as elec-
tronic menu boards...
McDonald’s is testing itsMighty Wings in select U.S.
markets; they’ll be sold in
three, five and 10 pieces.
PeoPLeAnita stewart has beenappointed the University ofguelph’s first Food Laureate.Stewart, a noted culinary
author who founded Food DayCanada, will serve as the uni-versity’s honorary food ambas-
sador...Daniel Buss, executivechef at the Fairmont ChateauLaurier in Ottawa, has left hispost to pursue other culinary
opportunities in California.
sUPPLYsiDeAli group, a Milan, Italy-basedfoodservice equipment compa-
ny, has acquired scotsmanindustries, a Vernon Hills, Ill.-based commercial ice-machine
company...Allseas FisheriesCorp. has signed an exclusivelicensing agreement with
Mövenpick group to produceand market the Mövenpick-
branded smoked salmon line
exclusively for the Canadian
market...Ontario-based
Cavendish Farms has pur-
chased the assets of Maple LeafPotatoes, the frozen potatobusiness of Maple Leaf FoodsInc., which includes a 142,000-
sq.-ft. processing facility in
Lethbridge, Alta....The new
Mark Anthony Brands wineo’Clock is being sold in Shiraz
or Pinot Grigio and exclusively
available in British Columbia...
Bauscher UsA and LuigiBormioli have inked an agree-ment whereby Bauscher will
market and sell Luigi Bormioli
products exclusively to the
foodservice market...Pamholmes is the new director ofMarketing at Unified Brands,based in Jackson, Miss. Holmes
is responsible for setting the
strategic marketing direction
for product lines and managing
the company’s marketing
initiatives. �
FYi
Gordon Food Service® 2013 Spring Food, Tabletop & Supplies Show
April 10, 2013, 9:00 a.m. – 5:00 p.m. Toronto Congress Centre
Halls A, B, and C
For more information, contact your Gordon Food Service® representative at 1-800-268-0159.
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FOODSERVICE AND HOSPITALITY FEBRUARY 2013 13FOODSERVICEWORLD.COM
it’s no surprise the modern mom is busy
shifting her time between work, the family
and homemaking, but are restaurant oper-
ators remembering to respond to that market?
These days there are an estimated two-million
families in Canada with parents who both
work. As a result, going out to dinner becomes
a time-saver, which means it’s important for
operators to capitalize on that market.
It turns out tough time-management
decisions are resulting in 45 minutes less
family time per working day, compared to
two decades earlier, according to StatsCan.
The main reason for this decline is an
increase in the number of working moms.
But, whether working or not, the NPD’s
“Eating Patterns in Canada” report shows 80
per cent of women are responsible for plan-
ning and preparing dinner. With increased
time pressures, it makes sense that working
moms tend to feel more time-crunched than
men, and this is leading to changing behav-
iour in terms of eating patterns for working
parents and their families.
Restaurants have always been viewed as a
solution to a family dinner crises, which is why
convenience is the number-1 reason moms
surveyed say they take the family out to a
restaurant, according to NPD CREST research.
CREST findings show family dining occa-
sions represented 30 per cent of restaurant
traffic in 2012, generating $12 billion in
annual revenue. Quick-service restaurants
capture the majority share of these restau-
rant occasions, especially at dinner, a time
when traffic volumes have increased eight
per cent in the past year.
Mom’s use of quick-service restaurants is
also heavily influenced by what her kids like.
In fact, appealing to what the kids enjoy is a
key component of the top five selection-cri-
teria motivators influencing her decision.
Although convenience always ranks high
when it comes to eating out, mom’s also
looking for quality, healthy food, too.
Restaurant operators aiming to attract
families would be would be wise to promote
chicken offerings since the protein is
amongst the most popular menu items for
this group. Other popular menu items that
would interest mom include burgers, salads
and deli meat sandwiches. What’s more,
research shows the family matriarch is
increasingly picking a particular restaurant
to reward herself. Capitalize on that by pro-
moting dessert, and focus on providing
exemplary customer service to reward her
for choosing your restaurant. �
Robert Carter is executive director, Foodservice Canada, with the NPD Group Inc.
He can be reached at robert.carter@npd.com for questions regarding the latest trends
and their impact on the foodservice business.
SOURCE: The NPD Group/Eating Patterns in Canada — 15th Edition
MoM’s ChoiCeOperators would be wise to appeal to the working mom when planning menus and promotions
FroM the DesK oF roBert CArter
MealPlanning
FoodShopping
MealPreparation
Clean Up
7.8%
heAD oF the hoUsehoLDDivision of meal resposibilities by gender
� Someone else
� Teens/Children
� Male Head
� Female Head
7.4% 7.7% 6.6%
2.0% 2.5% 2.1%2.8%
0.1%0.1%
0.1%0.4%0.2%0.1%
0.1%sUrVeYQUestion:Of the last 10evening mealsthat your house-hold preparedand ate athome, indicatewho was prima-rily responsiblefor each activity
I intend to recognize and celebrateCanadian culinary heroes and continue toexplore how the University of Guelph hasset our national and international tableswith both talent and ingredients.
- Anita Stewart
As Food Laureate, Anita Stewart will promote U of G’sculinary contributions to Canada by refining thefood inventory, developing public awarenesscampaigns, organizing events and strengtheningconnections between producers and consumers.
“
”
The University of Guelph is proud to appoint
the world's firstFood Laureate.
What does CanadianCuisine mean to you?
Tell Anita@fooddaycanada.ca
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 15FOODSERVICEWORLD.COM
MY Best MistAKe
Chef Robert Bartley
is the senior direc-
tor of Food and
Beverage (Air Canada
Centre) and executive chef
for Maple Leaf Sports +
Entertainment (MLSE) in
Toronto. Bartley also over-
sees all culinary programs
under the MLSE umbrella,
including Real Sports Bar &
Grill Toronto — which was
named the number-1 sports
bar in North America by
ESPN — Real Sports Bar
and Grill Ottawa and
E11even restaurant. Before
joining the MLSE team in
2008, the toque held the
executive chef position at
the Four Seasons Toronto.
Here he talks about his best
business mistake, which
began in an unlikely place
— under the kitchen sink.
whAt wAs the Best MistAKe YoU MADe in YoUrCULinArY CAreer?When I was a young chef
in charge of my own
kitchen for the first time
there was a small plumb-
ing issue with a prep sink
in the back kitchen area.
Acting stubborn and
youthfully cocky, I pro-
claimed to my young
cooks: “never fear I will fix
this issue, no problem.” I
proceeded to work on the
sink, and, in a fit of frus-
tration, — because I didn’t
really know what I was
doing — I snapped the
main water feed into the
faucet, causing a stream of
water to flow onto the
floor and into the dining
room. Reacting quickly, I
scrambled to find a water
shutoff without success.
The water kept running
and running until the
manager reported the
dining room needed to be
cleared out on a busy
Thursday lunch period.
As the flooding became
very serious, eventually
leaking into a tenant’s
space below, I became
panic-stricken. We ended
up having to call the fire
department to locate the
water main and assess the
water damage caused to
neighbouring properties.
What began as a small
problem quickly escalated
into a very serious and
costly issue. We ended up
having to recover more
than 100 people’s bills for
their lunch. Damage to
our space and our neigh-
bours’ space amounted to
more than $15,000. And,
to think, it all started with
a young chef, ignorant
about his responsibilities
and refusing to seek help.
whAt DiD YoU LeArnFroM YoUr MistAKe?Firstly, you don’t have to
be the expert in every-
thing. A good leader
knows his or her ability
and that includes knowing
when to seek advice or
counsel. In fact, it’s a sign
of weakness if you don’t
ask for help. It’s vital you
understand critical opera-
tional disaster protocols.
And, when you are
responsible for other peo-
ple’s lives and investments,
you better ensure you
know how to manage a
worst-case scenario.
how hAs this MistAKe shAPeD YoUrFUtUre DeCisions?Ever since this happened,
the first thing I do when
entering a new workspace
is find out where the
water, gas and electrical
shutoff are, then I read
and understand the emer-
gency protocols. �
CheF roBertBArtLeYsenior director of Food and Beverage (ACC) and
executive chef, Maple Leaf Sports + Entertainment, Toronto
Playing Mr. Fix-it during dinner service
�
FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2013 17
FOOT LONGAND
FANCY FREESubway wins followers for its fresh food, variety and innovation
BY ADRIAN BELL
Photography by Margaret Mulligan
theThe Subway story is one of American entrepreneurialism
and whimsy. The chain that reaches from Singapore to San
Francisco and Vancouver Island to St. John’s, N.L., began on
a whim. A non-descript sub shop called Pete’s Super
Submarines was opened in Bridgeport, Conn., in 1965 by
high-school student Fred DeLuca, an aspiring doctor eager
to earn money for medical school. The first store was fund-
ed by a $1,000 loan from family friend Peter Buck, a local
nuclear physicist. Today, Doctor’s Associates Inc., (DAI) is
based in Milford, Conn., and led by DeLuca, CEO.
The small business has grown to become Subway, and its
reach has ballooned since 1965. “On a global basis, we closed
the year by adding between 2,500 and 2,600 stores. Of those,
about 1,100 were in the U.S. and Canada, with close to 200
in Canada. The rest are in the other 98 countries globally,”
says Don Fertman, chief development officer, for Subway,
who oversees global operations from Connecticut.
Given those figures, it’s no surprise Subway is the largest
QSR in the world, measured by number of stores, with
worldwide sales in 2011 of $16.6 billion, up from $15.2 bil-
lion in 2010 and $13.8 billion in 2009. “The economy has
been quite good to us,” Fertman chuckles. “Our timing’s
particularly good — not that we knew exactly where the
economy was heading in 2008, but we came up with the $5-
foot long at the same time the economy headed south. So
the value proposition was the right thing, in the right place,
at the right time,” he says. On Canadian soil, annual sales
have been rising, too — from $1.2 million in 2009 to $1.4
million in 2010 and $1.5 million in 2011.
Subway is winning share in many countries, with a fran-
FrAnChisingsUCCess:
(left to right) JacquieGregg, franchisee;
Herman Grewal, Subwaydevelopment agent;
Todd Gregg, franchisee
18 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
ProFiLe
chise system largely commandeered from the chain’s home base.
Simply put: Subway restaurants and regional offices are independent-
ly owned, with each franchisee reporting to a regional development
agent (DA), who reports to Subway’s world headquarters in Milford,
Conn. The DA’s primary role is to build territory for the chain by find-
ing new franchisees. Subway DAs meet with franchisees regularly and
act as mentors, ensuring the tools and support are in
place to make each store successful. In Canada, the
country is broken down into 12 regions, by province
and provincial communities; one of the larger regions
is headed by Herman Grewal, president of OhCal
Foods Canada, Subway’s development agency for
southwestern Ontario and Niagara Falls (as well as Los
Angeles and Orange County in California).
Grewal reports that the chain is strong in south-
western Ontario. “Since we came, in [April 2009],
we’ve had a sales increase of 26 per cent and traffic of
over 31 per cent, so we’re gaining a lot of momen-
tum,” he says. “We’ve built over 40 stores — we start-
ed off with 182, and we have about 226 in southwest-
ern Ontario. In Ontario, I know we’re at 1,101
stores.” That amounts to approximately 38 per cent
of the system’s 2,867-plus Canadian franchises.
For Fertman, solid business is the result of product
and focus. “When you look at our menu, we have the
health aspect, the fact that it’s better for you with fresh
veggies, freshly baked bread,” says Fertman. “It’s low
fat.” And, on the business side, Fertman keeps it
simple. “We keep the overhead low, so our franchisees make the most
profit out of every location,” he explains. “We focus on profitability
and convenience for the customer. We keep it simple — no cooking,
no frying, and we have a very flexible footprint as a result, so we can
put a Subway store just about anywhere,” he adds.
And, that model is known the world over. The ubiquitous company
has innovated and introduced region-specific menus
sensitive to local tastes across the globe. For example,
in India, Subway opened its first vegetarian store to
satisfy Hindu dietary preferences, offering subs with a
blend of corn, peas and carrots in a mayo-based sauce.
“And there’s the Aloo Patty sandwich, which features
potato patties made with turmeric and a variety of
herbs and spices,” says Les Winograd, PR specialist for
Subway. In Russia, Subway features roasted pork and
garlic sandwiches while halloumi cheese is a favourite
in Saudi Arabia. Back in America, where classics such
as the steak and cheese, or sweet onion chicken teriya-
ki sell briskly, the American Heart Association’s Heart
Check insignia appears on menus, signifying the
brand’s nutritional profile. In fact, Subway was the first
fast-food brand permitted to use the logo in the U.S.
Regardless where they’re located, Subway fran-
chisees must be engaged with the brand. “We’re not
too keen on investors investing, because we know
people have to be in the stores to make them work, to
deter theft and things like that,” Grewal says.
Typically a franchise costs $15,000 for a new store.
one-oF-A-KinD LoCAtionsSubway’s reach is enviable. Successful across the globe, the company
executives choose unique locations to attract business. Subway stores can
be found in large car dealerships and even inside the C.I.A. building. Below
are a handful of non-traditional locations.
• The True Bethel Baptist Church in Buffalo, N.Y., houses a franchise originally
built to provide job training for disenfranchised youth in the depressed city.
Reverend Darius Pridgen, the franchisee, opened the restaurant in 2003.
• Travellers to Germany can enjoy a Subway sandwich on the Rhine River
aboard the MS Stolzenfels. The cruise ship, sailing between Rudesheim and
Koblenz, can serve more than 100 hungry customers each journey.
• Drivers in Toronto can savour a submarine sandwich while having their car
washed at the company’s 828 Eastern Ave., location.
• In Pine Ridge, S.D., a local franchisee who once worked for The Department
of Indian Affairs runs a Subway on the reservation.
• U.S. government employees in Washington, D.C. leave their fingerprints on
Subway sandwiches at the Pentagon.
nUMBers gAMeThe Subway franchise modelis based on the following:
initial Franchise Fee:$15,000
investment range:An average of $85,000to $260,000, depending
on location, size of restaurantand other factors
Advertising Fee:4.5 per cent
royalty Fee:8 per cent
services:Advertising/marketing,
design, financial assistance,lease negotiation, purchasing,site location, staff training
and supplies
Start-up costs in Grewal’s southwestern Ontario territory are
approximately $80,000 to $100,000, and the equipment is on par.
(see “Numbers Game” on p. 18 for more details).
Franchisees are pleased with the chain’s approach. Doc Butler,
one of Subway’s first Canadian franchisees, bought a store in St.
John’s, N.L., in 1987 and looks back fondly on his Subway busi-
ness. “It was a fun exciting time,” he says recalling the early days on
Water Street in St. John’s. Today, his daughter owns a store that’s
among the top 15 high-volume stores in Canada. While he can’t
remember the exact figure, he says annual sales in 1987 were fair-
ly modest. “It was under $200,000 [annually]. My daughter’s store
does almost that in a month.”
Success stories abound in the Subway fold, as evidenced by
franchisee Jacquie Gregg’s string of London, Ont.-based stores.
“Doctors Associates, our franchisor, has done a great job,” says
Gregg, who owns five franchises in London, Ont., with her hus-
band, Todd. “We’ve been the
number-1 franchise for the
past 15 years. Our national
and local advertising is one
of the keys to our success.”
The Greggs enjoy their rela-
tionship with DAI and like
the fact that franchisees own
and operate an independent
purchasing co-op, which allows them to buy food at the best prices.
And, it helps that she has a good relationship with Grewal, her
development agent. “Herman and his team are very motivating and
thorough. It’s a complete pleasure to work with them,” she says.
But, aside from running a booming business, the chain also
gives back, partnering with the Toronto-based Participaction — a
Canadian fitness not-for-profit — to sponsor the organization’s
annual sports day in Canada. Commit to Fit is Subway’s exclusive
event motivating Canadians to make healthy lifestyle choices. For
example, The Cape Breton Screaming Eagles Steps-for-Health
school program promotes balanced eating, physical fitness and
rest, while the Pedal-for-Hope cycling team in Peterborough, Ont.,
supports the Canadian Cancer Society. Meanwhile, Montreal-
based Subway franchisees have supplied hundreds of sandwiches
and cookies to a local soup kitchen for the past two years.
As for the future, Subway is undergoing a refresh. “I’m excited
about the new concept we’ve been working on, upgrading our
decor,” says Grewal. “It’s more of an upscale look, so a lot of the
new-builds and remodels we’ll be building in 2013 and 2014 will
have the new decor.” The concept was designed to offer a more
inviting dining experience. “Flooring has changed, the seating is
more contemporary, there’s a nice stone wall,” explains Grewal.
Several Toronto stores have already been rejuvenated.
But, redesign or not, Gregg is excited about working on the
Subway team. “After 21 years,” says Gregg, who’s now building
her sixth Subway store, “I can honestly say I love my work. With
the help of excellent managers, incredible staff and a support-
ive family and DAI, I am always motivated to excel and open
more locations.” �
FOODSERVICEWORLD.COM
DiD YoU Know?Thirty-three year Subway veteranDon Fertman has lent his musicaltalent to the sandwich chain. Infact, the chief development officer’s band used to create jingles for the company during its early days.
20 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
FooD FiLe
Canadian and American burger chainscompete to appeal to Canucks’ tastebudsBY CYNTHIA DAVID
Continued on p. 22
IA MAtter oF tAste: (Clockwise fromright) From California’s Fatburger toToronto’s New York Fries and South St.Burger Co., as well as Vaughan, Ont.’sHarvey’s, there’s room for stateside com-petition in the Canadian burger category
BURGERMADNESS
It’s Friday night at two-
month-old Five Guys
Burgers and Fries in
Toronto’s tony Leaside area,
and the joint is hopping.
Janis Joplin’s ragged voice
fills the bright white-tiled
restaurant as a server at the
order counter calls “heads-
up” to the red and white-
clad guys and gals manning
the long open kitchen, and
calls out: “Five at the door!
Three at the door! Six pat-
ties!” Customers munch on
roasted in-shell peanuts
and read framed reviews
from Boston and Florida
while watching their Angus
beef patties being seared,
turned, pressed thin and
left to finish cooking on a
hot griddle. Meet the U.S.
version of the better burger
— coming to a Canadian
city near you.
U.s. BUrger ChAins MoVe northIn terms of sales, California-based Fatburger
and Virginia-based Five Guys have flipped
onto a ranking of Canada’s top 200 chains
and 10 fastest-growing limited-service rest-
aurants, according to Chicago-based research
company Technomic, Inc; they’re joined by
Toronto’s South St. Burger Co. and Hero Cert-
ified Burgers. “The better-burger category
exploded in the U.S. and is now making
inroads to Canada,” says Kelly Weikel, Tech-
nomic’s senior consumer research manager.
Fatburger began its Canadian tour in
Vancouver and now stretches as far east as
Prince Albert, Sask. Like its fellow Amer-
icans, the chain promises a never-frozen
“fresh-pressed” burger made from AAA
Alberta beef, stacked with fresh-cut toppings
on an “artisan” bun. It also sells turkey and
vegetarian burgers, but the company notes
Canada’s favourite signature Fatburger is the
Double MC ($8.99), featuring two Angus
patties, double cheese, special sauce and all
the fixings. The list of sides is long but
includes fresh-cooked fries ($2.99), yam
fries ($4.99), chili cheese fries ($5.99) and
poutine (5.99).
And, from seven Canadian units in 2010
— the first in Medicine Hat, Alta., — Five
Guys ended 2012 with more than 40 units in
six provinces, says Jason Huang, GM of the
Leaside restaurant, owned by Five Star
North America, one of Five Guys’ Canadian
master franchisors.
The Five Guys’ concept is simple, says
Huang. “Focus on one or two things, do
them extremely well and people will come.”
That translates into a fresh handmade patty,
cooked to order, and fresh-cut fries, pre-
blanched and cooked in peanut oil — a regu-
lar $3.99 serving feeds two. Complimentary
house-prepared toppings range from chopped
green peppers to grilled onions chosen from a
list upon ordering. Five Guys sells a basic dou-
ble-patty Hamburger ($6.99; plus $1 for
cheese or bacon and $2 for a bacon cheese-
burger) and a single-patty Little Hamburger
(starts at $5.19). Vegetarians can order a
grilled-cheese sandwich ($3.99) or a Veggie
Sandwich ($3.19) with a mix of toppings on
Five Guys’ proprietary bun.
Smashburger, another fast-growing U.S.
burger chain, opened its first restaurant in
Denver in 2007 and now has approximately
190 U.S. stores. Its first two Canadian units,
both corporate, opened in Calgary in 2012
and are performing well, says chairman and
CEO, Dave Prokupek. “Revenues are very
strong, probably 50 per cent better than our
U.S. average out of the box.” Smashburger
just signed its first franchise partner in
Edmonton, and Prokupek plans to open 10
to 15 units in Alberta before heading east
toward Toronto.
Prokupek says Canada’s strong economy
makes crossing the border appealing.
Technomic’s findings are similar. Its 2012
Top 200 Canadian chain restaurant report
shows the emerging fast-casual burger seg-
ment satisfies the niche between fast food
and casual dining and has yet to be saturat-
ed by major U.S. players such as Five Guys.
“Fast-casual restaurants are perceived as
offering fresher, higher-quality foods in a
more comfortable atmosphere than tradi-
tional QSR chains, while also providing a
lower price point than full-service restau-
rants,” says Weikel.
Since Smashburger restaurants feature
local touches, creating the menu for the
chain’s first Canadian restaurants in Calgary
wasn’t a stretch, says Prokupek. The Calgary
Burger ($6.99) is a ball of certified Angus
ground beef smashed to a patty on a but-
tered 400˚F griddle then topped with grilled
onions, pepper-jack cheese, applewood
smoked bacon, lettuce, tomato and Dijon
mayo on a kaiser roll. “In the U.S., our clas-
sic burger [topped with American cheese,
ketchup, lettuce, tomato, red onion, pickles
and smash sauce on an egg bun, for $5.99] is
usually number 1, with the regional burger
in second place,” he says. “Calgary is the first
market where the regional burger is number
1.” Popular toppings on the Create-Your-
Own Burger ($5.24) include bacon, fresh
avocado, guacamole and a fried egg.
Poutine ($3.99) was an obvious choice for
a Canadian side, Prokupek adds. It’s described
as a heritage recipe made from fries, “actual”
cheese curds and poutine gravy, while a sec-
ond version is topped with garlic sautéed
mushrooms. Regular Smashfries ($2.49) are
tossed with rosemary, olive oil and garlic.
Calgarians can wash down their burger with a
local craft beer from Big Rock Brewery or a
popular “hand-spun” Saskatoon Berry shake
made with MacKay’s ice cream from
22 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
FooD FiLe
ingreDient oF the Month: oiLCustomers at Five Guys Burgers and
Fries navigate skids of 50-lb bags of
potatoes on their way to order and pick
up the U.S. chain’s famous burgers.
Sitting beside the potatoes are 17-litre
boxes of pure peanut oil, ideal for frying
at high temperatures due to a high smoke
point and mild taste. The fries at
Colorado-based Smashburger, mean-
while, are cooked in vegetable oil mixed
with beef tallow “for a savoury taste,” says
CEO, Dave Prokupek. Harvey’s uses
Canadian canola oil, low in saturated fat
and high in healthy monounsaturated fats.
South St. Burger Co. prefers pure sun-
flower oil, low in saturated fat and high in
Vitamin E. Whatever oil you choose, store
it at room temperature in a dark, dry
place. Change it often for fresh-tasting
fries, and always change oil before it
smokes or starts foaming. Just don’t throw
it down the sink. Eco-friendly companies
would be happy to turn used oil into
biodiesel for cars and trucks.
Take-out is a tough assignment for any fry. But your customers still expect them to be warm, crisp and delicious. Simplot Conquest® fries meet the challenge with a light, clear coating that delivers great taste with triple the hold time of ordinary fries.
Learn more. Call 1-800-572-7783 or scan this tag and visit us online at simplotfoods.ca.© 2012 Simplot
BLEED: 8.625" x 11.375" TRIM: 8.125" x 10.875" LIVE: 7.625" x 10.375" 08121775015469-12
the standoutin take-out
FooD FiLe
Cochrane, Alta. Orders are delivered to the
table within five minutes.
stAYin’ ALiVe (AnD weLL) on the north siDeSo far, Canadian burger chains show no
signs of quaking in their buns as American
chains pop up across the street. Dave
Colebrook, VP, Marketing, for Canadian
veteran Harvey’s, a division of Cara
Operations Ltd., says there’s no question
burgers are hot. “Canadian burger sales are
up about five per cent in the past year,” he
says, adding that while U.S. chains have
increased competitiveness within the mar-
ket, overall, new burger restos are sustaining
market growth.
In fact, chains from both countries are on
the same aggressive expansion path. Relish
Gourmet Burgers from New Brunswick is
spreading its wings across the Maritimes
and south into Maine with weekly features
such as burgers topped with jalapeños, hot
sauce, back bacon and pepperjack cheese.
Vancouver-based Vera’s Burger Shack,
another chain on Canada’s Top 200 list,
began as a beach concession stand in 1997
and now boasts more than a dozen locations
in B.C.’s lower mainland and Ottawa. Vera’s
signature six-ounce patty ($6.99), served
slightly pink, consistently wins Best Burger
awards in local publications. The fries are
BUrger seCrets: Denver’sSmashburger patties are “smashed” to perfection on a 400˚F griddle
Foodservice&Hospitality_Feb '13_HalfPageHorAd_CTHRC emerit_Outlines_v2.indd 1 12-09-03 5:00 PM
Your guests are looking for new and interesting burger toppings.
Offer your gourmet burger aficionados a real great taste experience. By offering a variety of LOCAL Specialty Cheeses made from 100% Canadian Milk, as a topping. Adding Canadian Specialty Cheese is cost effective way to create a gourmet cheeseburger that delivers a real great taste experience. Specialty cheeses create a higher perceived cheeseburger value that you can charge a premium price for. Add Canadian specialty cheese and watch them come back for more!
Just Add Locally Produced Canadian Specialty Cheese MADE FROM 100% CANADIAN MILK.
Smoked Canadian Cheddar Cheese
Smoked Canadian
Mozzarella or
Provolone Cheese
Hot Chilli Pepper Canadian
Jack Cheese
Canadian Blue Cheese
Canadian Brie or Camembert
Natural Aged 2 yr Old Canadian Cheddar Cheese
double-cooked, and fans say Vera’s special
sauce is “so good you want to drink it.”
Meanwhile, Harvey’s built approximately
30 Canadian restaurants in 2012, says
Colebrook, moving east and west from its
primary base in Ontario and Quebec. What
sets Canada’s fifth largest burger chain apart
from U.S. upstarts, he says, is its char-boiled
burger cooked on a 600˚F open-flame grill.
“We’re not only Canadian, but we offer
something similar to a backyard barbecue
experience,” he says. A garnish station of
fresh toppings, allowing fans to customize
their burger on the spot, is another idea that
hasn’t taken off in the U.S., he says.
The chain’s Original burger ($3.99) is just
as beloved now as it was when Harvey’s
opened in 1959, says Colebrook. While the
recent Bacon Bacon burger was a big hit, the
pulled-pork-topped burger preceding it was
the chain’s “highest-ever” scoring food item.
“People who ate it absolutely loved it,” he says.
Toronto’s South St. Burger Co. opened its
first store in 2005. Like Harvey’s, its cooks
know their way around a grill, says president
Jay Gould, who just opened his 20th restau-
rant in Calgary (the city’s third) and his first
in Dubai. “Unlike almost all the American
chains, we use a char-broiler instead of a
griddle,” says Gould. “When we had our pat-
ties tested on both and sent them to a lab, we
found the griddle adds an extra 10 per cent-
plus in calories and fat.”
Fresh Canadian premium beef patties,
real cheese — cheddar and swiss from the
brick are most popular — pulled-pork pou-
tine and an “endless” supply of fresh top-
pings also distinguish South St. from U.S.
better burger chains, says Gould. He recent-
ly added a gluten-free bun, and says the New
York Fries he pioneered are cooked in trans
fat-free sunflower oil. Sales are great, he says,
with an average check of $10 to $12 a meal.
While he keeps an eye on the new Five
Guys down the road in Leaside, and waits for
Smashburger, Fatburger and maybe even
Carl’s Jr., from California to show up, along
with homegrown chains and the 11 other U.S.
concepts BurgerBusiness.com recently identi-
fied as up-and-coming, Gould says his com-
petition with them is more in terms of real
estate. “I don’t think Five Guys wants to set up
right beside us, and we don’t want to set up
right beside them,” he says. “The reality is
good real estate is hard to find, and there are
at least a few of us looking for the same place.”
The real meat of the matter is in the food —
and each brand has its trademark. �
26 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
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FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2013 29
Burgers and fries weren’t really
new when Ray Croc catapulted
McDonald’s into franchise his-
tory in 1953. In Canada, White
Spot had been around since
1928, but it was the prolifera-
tion of those ubiquitous arches
that enabled the QSR segment
to make its fast, fat-filled way
into the dining habits of the
earliest baby boomers, chang-
ing the way dinner was viewed
forever. It was cheap, quick,
and everyone loved those fries.
QSR changed little in the 50
or so years that followed, but the
millennium brought about a
revolution in what has tradi-
tionally been a segment that
focused on speed and price.
Aging boomers, who first took
those QSR giants to their collec-
tive hearts and appetites,
changed their priorities. Speed
and price were replaced by the
desire for quality and interesting
flavour profiles, and they were
even willing to add a little to the
tab to get what they wanted.
Nonetheless, to a large
extent, fat still reigns in this
segment, says Doug Fisher,
president of FHG International
Inc., a Toronto-based foodser-
vice franchising consultancy.
“They may be talking the talk,
but they don’t always walk the
walk. New York Fries sales went
up 20 per cent when it intro-
duced poutine last year and
look at the success of Smoke’s
[Poutinerie in Toronto] — all
they do is poutine,” he points
out. Nonetheless, he adds:
“There’s no doubt that in the
last 10 years, QSR is offering
healthier options to appeal to
boomers. They want to bring
back the clientele they’ve been
losing since the millennium.”
They’re succeeding, accord-
ing to NPD Group CREST
data, which shows QSR traffic
grew at a rate of three per cent
in the 12-month period ending
August 2012, and QSR traffic
has grown by eight per cent
since August 2008. But Joel
Gregoire, industry analyst,
Foodservice with NPD Group
Canada, agrees with Fisher.
eVoLUtion orreVoLUtion?From providing more choice to adding more dayparts and opening 24-7, the quick-service (or fast-casual) market is responding to a new customer
BY Liz CAMPBeLLB CooKeD to orDer:Fast-casual restaurants,
such as B.C.-based Wok Box,are preparing fast-food fresh
FrAnChise rePort
30 FOODSERVICE AND HOSPITALITY FEBRUARY 2013
“Health and wellness needs to
be part of the dialogue, and
while it’s an important consid-
eration to a portion of the pop-
ulation, factors such as taste
and indulgence rank higher in
the consumer’s consideration-
set at QSR,” he says.
tAster’s ChoiCeThe key seems to be choice.
One of the earliest to recognize
health concerns was Oakville,
Ont.-based Teriyaki Experience,
which has 131 locations world-
wide, 108 of which are in
Canada with many located on
university campuses and in
hospitals. In 1993, in a move to
reduce fat, the chain began
cooking with water rather than
oil. Today, it offers water or
Asian cooking sauce (4.1 g fat
compared to 9.3 g fat per serv-
ing). “It’s important to give the
customer options,” says Nick
Veloce, president and COO.
“We’re established as a healthy
Asian alternative, but some cus-
tomers want that indulgence, so
we offer it.”
In fact, while the calendar
flipped through the 2000s,
choice became the issue. The
winds of change saw chains
such as McDonald’s and Burger
King expand their offerings —
fat-laden fries and burgers were
supplemented with healthy sal-
ads. More importantly, new,
nutrition-focused concepts
began to appear.
It was “a premonition” about
this evolution to healthier fast
food that led Lawrence Eade,
CFO and partner in WB
Franchising Ltd., to launch
Wok Box in 2004. The chain is
one of a growing number that
is completely changing the
approach to QSR. Fresh, natu-
ral ingredients are cooked to
order with proprietary sauces,
most of which are made with
reduced sodium content.
Indeed, Wok Box is purported
to be the only Asian chain in
Canada to feature the Heart &
Stroke Foundation’s Health-
Check options. On the other
hand, for those seeking indul-
gence, the chain also offers
high-fat items such as Indian
Butter Chicken ($6.99 small,
$10.99 large) and deep-fried
spring rolls ($1.50 each).
Some operators are banking
on the healthy movement
becoming a permanent change,
which will continue to gain
ground. For Toronto-based
Freshii, which launched in
Toronto in 2005 with a menu
of salads, burritos, wraps, rice
bowls and soups made with
high-quality, fresh ingredients,
the name says it all. “People
want a fast meal, but they’re
looking for a better culinary
experience,” says Matthew
Corrin, Freshii’s founder, who
grew tired of unhealthy fast
lunches while working in New
York City. “I call it health-casu-
al, and I think it’s going to
dominate the market in the
next 10 years. People are think-
ing about fat and carbs, and
they want quality ingredients.
It’s the white space in the mar-
ket where there’s room for
someone to become a global
leader.” Corrin wants Freshii to
be that leader. By spring 2013
the chain is expected to have
100 stores in seven countries,
with another 60 in develop-
ment in the next year and 300
more under contract.
But cooking to order and
using fresh ingredients mean
those early fast-food criteria —
FOODSERVICEWORLD.COM
FLAVoUr BoostThe QSR segment is responding to
Canadians’ growing taste for intense
flavours. Check out some of the
tangy offerings on a menu near you:
swiss Chalet: Sweet Heat Salad withRenée’s Tangy Thai Sauce ($12.29)
McDonald’s: Chipotle BBQ ChickenSnack Wrap topped with a bold
barbecue sauce made with dried
jalapeños ($1.99 each)
tim hortons: The Chipotle ChickenMini sandwich with tangy chipotle
chili sauce ($2.09); a grilled panino
that includes chipotle sauce with a
turkey filling ($5.97)
teriyaki experience: Zesty Thai-inspired sauce to spice up Udon
noodles and chicken ($7.09)
wendy’s: Baja Chili Salad gets a lift from flavourful Southwest Salsa
and chili ($9.59)
ChAnging it UP: Manychains are responding to customers’ call for healthieroptions, (Clockwise from topleft) with Freshii bowls fromFreshii, Chicken Teriyaki from Teriyaki Experience andSouthwest Salad from TheChopped Leaf
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 31FOODSERVICEWORLD.COM
price and speed — become a
challenge. Typically, concepts
offering a healthy alternative
cost a little more. For example,
McDonald’s Premium
Southwest Salad with Grilled
Chicken is on the menu for just
under $7, while Freshii’s runs
closer to $9. Corrin admits
sourcing fresh, local produce
affordably is a challenge. But
Veloce, of Teriyaki Experience,
who has surveyed customers,
speaks for this new breed of
fast-casual. He explains: “Our
food is not fast food and our
competitor isn’t the fast-food
Chinese restaurant in the mall.
Our customer is a completely
different breed looking for a
healthy choice.”
Wok Box’s Eade agrees.
“People, especially families
looking for healthy alternatives,
are willing to pay a little more
for a premium product,” he
says, while acknowledging
speed remains a concern.
“We’re working on getting the
time nailed to between five and
seven minutes.” They must be
doing something right. In eight
years, Wok Box has grown to
53 locations in Canada and five
in the U.S., and the chain
launched a second concept four
years ago, The Chopped Leaf.
Like its parent concept, the
focus at The Chopped Leaf is
on healthy, freshly prepared
food — salads, soups and sand-
wiches — and it’s already made
inroads with seven outlets in
B.C. and one in Edmonton.
FLAVoUr PoCKetsThe second part of the new
equation is flavour. With the
advent and growth of spicy
Thai and Indian cuisines,
Canadian palates have become
accustomed to zesty dishes
brimming with spices and even
chilies. Curries, Thai-inspired
sauces, and the piquancy of
Cajun, Mexican and
Southwestern cuisines are spic-
ing up menus around the
country. Teriyaki Experience
has added a zesty Thai-inspired
sauce to its line-up. And, at
Wok Box, the menu offers
Indian-, Thai- and Malaysian-
style curries.
While these don’t appeal to
every palate, the issue once
more is choice, something the
giants have discovered.
McDonald’s Chipotle Chili
Snack Wrap and A&W’s Spicy
Chubby Chicken burger (with
chipotle) illustrate the point
forcibly. Even Tim Hortons
offers the option of chipotle
sauce for its Mini and Panini
sandwiches.
exPAnDing DAYPArtsHealth concerns are patently
driving sales in other segments
and, in the process, expanding
another daypart for QSRs.
While breakfast isn’t new to this
segment — McDonald’s intro-
duced the Egg McMuffin in
1975 — the notion of making it
a healthy start is a newer idea.
Today, Canadians still love their
breakfast sandwich. Case in
point, the recent introduction
of Teriyaki-flavoured eggs on an
English muffin ($2.99) has
proven successful in Teriyaki
Experience’s university markets.
The success follows the trend,
according to NPD research.
“Morning meals have grown by
16 per cent from 2008 through
2012 as more major QSR oper-
ators focus on the occasion
though a diversified menu
offering such as breakfast sand-
“”People, especially families lookingfor healthy alternatives, are willing to pay a little morefor a premiumproduct
FLAVoUr BUrst:(Clockwise from top)Customers are warming up to different flavours such asTeriyaki Experience’s springrolls, Wok Box’s teriyaki andTeriyaki Experience’s HotSpicy Chicken
32 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
wiches,” says Gregoire.
But breakfast has moved
beyond bagels and breakfast
burritos. Oatmeal found a huge
new market as chains such as
McDonald’s, Burger King,
Second Cup and Tim Hortons
added it to the menu. These
offerings joined smoothies and
yogurt parfaits as healthy alter-
natives.
Quick to capitalize on this
market, Freshii added both oat-
meal and yogurt, each with
fresh toppings. And a partner-
ship with Crema Coffee as well
as the addition of a new line of
Freshii’s own bottled fresh
juices, with produce in every
bottle ($7-$8 each), has enabled
the chain to consolidate its new
breakfast offering.
But smoothies have taken on
a life of their own, beyond
breakfast, becoming the new
snack food. “The afternoon
snack occasion has been anoth-
er area of growth for the QSR
segment with traffic growing by
18 per cent since 2008. Specialty
coffee and smoothies are two
items that are hot snacks,” says
NPD’s Gregoire. “Smoothies
have grown by more than 150
per cent since 2008 and appeal
to a broader base as they are a
viable option for kids; moms
can feel good about them as
they contain fruit.”
tiMe is MoneYWith the breakfast market
gaining ground, QSR bosses
are feeling the pressure to
remain open beyond tradi-
tional mealtimes to take
advantage of the late-night
crowd as well. According to
the NPD Group, the growth of
traffic between midnight and 6
a.m. over the past five years is
on par with total QSR, at
approximately eight per cent.
“This is not a health-conscious
crowd,” says FHG’s Fisher.
“They’re the clubbers, looking
for grease to fill up after
drinking.” Not surprisingly,
Smoke’s remains open until 4
a.m. on weekends to take
advantage of this bonanza.
A number of giants such as
Tim Hortons and McDonald’s
also remain open late; in some
cases, they operate 24 hours.
Fisher has crunched the num-
bers and believes the case for
extended openings is hard to
make. “I’m not convinced fran-
chisees are seeing a profit on
the midnight shift,” he says.
FroM the insiDe oUtFinally, it’s not just menus
being upscaled. McDonald’s
McCafé may still be in the tra-
ditional red-and-yellow envi-
ronment, but the chain is one
of many being revamped to
appeal to more sophisticated,
older diners. And, major players
are adding extras, such as free
Wi-Fi, so customers remain on
the premises through a couple
of dayparts and hopefully grab
another bite.
Teriyaki Experience has even
ditched the plastic and paper for
real china and cutlery in the
evening at a couple of locations
in a trial that began in January.
They have also added wine and
beer in the hope that customers
will see them as an inexpensive
and appealing dinner alternative.
Fast food is turning a corner.
It’s not quite as fast, not quite
as fatty and not quite as frugal,
but there’s little doubt QSRs
can rapidly and successfully
adapt to changing customer
demands. �
“
”
The afternoonsnack occasionhas been anotherarea of growth for the QSR segment with traffic growing by 18 per centsince 2008.Specialty coffeeand smoothies are two items thatare hot snacks
reinVention: From introducing breakfast at restaurants such asFreshii to offering sleek designs, at chains such as Chopped Leaf andWok Box, the quick-service market landscape is evolving
NOTE1 1539DL
Name
JAN 11, 2013
Hayley Rostohar
MLF Burger magazine ad
MLF Foodservice100%
8.13” x 10.88” 8.13” x 10.88”
Adobe Illustrator CS 5.1
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34 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
2013 Franchise Report »»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»
A&w FooD serViCes oF CAnADA inC.171 West Esplanade, Ste. 300North Vancouver, B.C. V7M 3K9604-988-2141 VP, New Restaurant Expansion:Graham Cooke
history, Plans- established in 1956 - 768 units (8 franchised)
Franchise Costs- initial franchise fee $55,000- advertising fee 2.5%- royalty fee 2.5%
services- four to six weeks in-store trainingand ongoing support
ABC CoUntrY restAUrAntsABC COUNTRY RESTAURANTS INC.15373 Fraser Hwy.Surrey, B.C. V3R 3P3604-583-2919 President: Gordon R. Beattie
history, Plans- established in 1972 - 30 units in Canada (27 franchised)
Franchise Costs- initial franchise fee $50,000- equipment/site cost $650,000- other costs $50,000- total costs $750,000- advertising fee 2% - royalty fee 4%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training - supplies
AroMA esPresso BAr AROMA ESPRESSO BAR CANADA INC.446 Spadina Rd., Ste. 300 Toronto, Ont. M5P 3M2416-481-2233 Director of Franchising: Anat Davidzon
history, Plans- founded in 2007 - 13 units in Canada (all franchised);140-plus units outside Canada
Franchise Costs- initial franchise fee $50,000- advertising fee 2%- royalty fee 6-8%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
APPLeBee’s APPLEBEE’S INTERNATIONAL/DINEEQUITY, INC.8140 Ward ParkwayKansas City, Mo. 64114913-890-0100 Executive Director, InternationalFranchising: John Peddar
history, Plans- established in 1980 - 17 units in Canada; 2,000 units out-side Canada
Franchise Costs- initial franchise fee US$40,000 - equipment/site cost US$1.0 million-plus- advertising fee 0.5%- royalty fee 4%
services- advertising/marketing- design- purchasing- site location- staff training- supplies
AU VieUx DULUth exPressMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2002- 16 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 - advertising fee 1.5%- royalty fee 6%
services- information available on request
BAKer’s Dozen DonUtsBAKER’S DOZEN CORP.2160 Dunwin Dr., Unit 1Mississauga, Ont. L5L 5M8905-272-1825 President: Peter Paraskakis
history, Plans- established in 1978 - 14 units
Franchise Costs- initial franchise fee $30,000- equipment/site cost $300,000- advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
BAsKin-roBBins 130 Royall St.Canton, Mass. 02021800-859-5339CEO: Nigel Travis
history, Plans- established brand in 1945- 106 units in Canada; 6,913 worldwide (all franchised)- adding newly designed stores in
Toronto, Ottawa, Montreal, Calgary,Edmonton and Vancouver
Franchise Costs- initial franchise fee $15,000 - $30,000- equipment/site cost $100,000 - $220,000- other costs $15,000 - $42,000- total costs $130,000 - $292,000- advertising fee 5% - royalty fee 1%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing - site location- staff training- supplies
BAton roUgeIMVESCOR RESTAURANT GROUP INC. 8250 Decarie Blvd., Ste. 310Montreal, Que. H4P 2P5514-341-5544 Franchising Coordinator: Liette Poirier
history, Plans- established in 1992 - 29 units in Canada (all franchised)
Franchise Costs- initial franchise fee $60,000- investment (cash) $750,000- total costs $1.6 million - $1.8 million- advertising fee 2% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training- supplies
Franchise ReportIt’s that time of year again — February. And, in the Kostuch Media offices, that means the
release of our annual Franchise Report, where we offer a one-stop-shop of the foodservice
franchises operating in Canada, including head-office locations, history details, growth plans
and a breakdown of the franchise costs and services. As always, while we endeavour to pro-
vide the most comprehensive listings possible, we remind readers our information is only as
good as the responses we receive from each contact. If we’ve missed you, drop us a line at
jsloat-spencer@kostuchmedia.com.
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 35FOODSERVICEWORLD.COM
BeAVertAiLs CAnADA inC.9150 Rue Meilleur, Ste. 315Montreal, Que. H2N 2A5514-392-2222 Director of Franchising: Pino Di Ioia
history, Plans- established in 1978 - 66 units in Canada (all franchised)- plans to add more mobile trailersand tourist and leisure locations
Franchise Costs- initial franchise fee $30,000- trailers starting at $110,000- tourist kiosks starting at $200,000- advertising fee 3%- royalty fee 5%
services- advertising/marketing- purchasing- staff training
Ben & FLorentine restAUrAnts inC.LORNE CASSOFF5255 Boul. Henri-Bourassa W., Ste. 210Montreal, Que. H4R 2M6514-667-6099 Director of Franchising: Peter Fisher
history, Plans- founded in 2008 - 22 units in Canada (all franchised)- plans to add 25 stores in the nextthree years in Quebec and Ontarioand potentially expand into WesternCanada; launching a new concept,Ben & Florentine Gourmet Express
Franchise Costs- initial franchise fee $30,000- equipment/site cost $625,000- other costs $40,000- total costs $695,000- advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
BLenz CoFFee2285 Clark Dr., Ste. 250Vancouver, B.C. V5N 3G9604-682-2995 Director of Franchising: Sarah Moen
history, Plans- established in 1992 - 65 units in Canada
Franchise Costs- information available upon request
services- advertising/marketing- operational support- training
Booster jUiCe8915 - 51st Ave., Ste. 205Edmonton, Alta. T6E 5J3(780) 440-6770 Director, Business Development: Tim Hengel
history, Plans- established in 1999 - 279 units in Canada; 314 worldwide(309 franchised)- plans to open 40 to 45 domesticunits and between 8 and 14 international units in 2013
Franchise Costs- initial franchise fee $20,000- equipment/site cost $215,000 - $245,000- total costs $235,000 - $265,000- advertising fee national ad fund 2% and regional 1.5%- royalty fee 6%- financial assistance available
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training- supplies
Boston PizzABOSTON PIZZA INTERNATIONAL INC.1 City Centre Dr., Ste. 703Mississauga, Ont. L5B 1M2905-848-2700 Director of Development: Felix Decata
history, Plans- established in 1964 - 341 units in Canada; 391 worldwide(388 franchised)
Franchise Costs- initial franchise fee $60,000- equipment/site costs $1,500,000 - $2,200,000- total $1,560,000 - $2,260,000- advertising fee 2.5% - royalty fee 7%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training- supplies
Browns soCiALhoUse BROWNS SOCIAL HOUSE LTD.3540 West 41st Ave., Ste. 207AVancouver, B.C. V6N 3E6604-630-0885 Director of Franchising: Bruce Fox
history, Plans- established in 2004 - 15 units in Canada; 17 worldwide(16 franchised)- plans to add 6 units in B.C, 4 unitsin Alberta, 2 units in Saskatchewanand 1 unit in Manitoba
Franchise Costs- initial franchise fee $50,000 - equipment/site cost $1,525,000- design fee $25,000 - total costs $1,600,000- advertising fee 1% GR- royalty fee 5% GR
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
BUrger King restAUrAnts oF CAnADA, inC.401 The West Mall, Ste. 700Toronto, Ont. M9C 5J4416-626-7424 Senior Manager, Development:Jacquie McGregor
history, Plans- established in 1954- close to 300 units in Canada; closeto 12,000 units outside of Canada- plans to open 20 units in Canadaper year
Franchise Costs- initial franchise fee $55,000- equipment/site cost $800,000 - $1,100,000- soft costs $30,000- total costs $885,000 - $1,185,000- advertising fee 4%- royalty fee 4%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
CAFe DePot/MUFFin PLUs2464 Jean-Talon E.Montreal, Que. H2E 1W2514-281-2067 President: Tony Elisii
history, Plans- established in 1984 - 89 units in Canada (79 franchised)- plans to open 5 to 10 new locationsin 2013; 5 store renovations
Franchise Costs- initial franchise fee $25,000- equipment/site cost $200,000- other costs $25,000- total costs $250,000- royalty fee 7%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
CAFFe sorrentino10665 109 St.Edmonton, Alta. T5H 3B5780-474-6466 Director of Franchising: Carmelo Rago Jr.
history, Plans- founded in 2005 - 7 units in Canada (4 franchised)- plans to add 12 units in Edmontonand surrounding area in 2013 andfurther expansion in Alberta
Franchise Costs- initial franchise fee $20,000- total costs $350,000 - $395,000,depending on size and type of location- advertising fee 2% - royalty fee 7%
services- advertising/marketing- design- lease negotiation - management- purchasing- site location- staff training- supplies
CAPt. sUBMArineGRINNERS FOOD SYSTEMS LTD.105 Walker St.Truro, N.S. B2N 5G9902-893-4141 Manager of Real Estate &Development: David Crane
history, Plans- founded in 1972 - 25 units in Canada (20 franchised)- plans to expand in P.E.I, NewBrunswick and Nova Scotia
Franchise Costs- initial franchise fee $20,000- equipment/site cost $90,000- other costs $90,000- total costs $200,000- advertising fee 4%- royalty fee 5%
services- advertising/marketing- design- lease negotiation - management- purchasing- site location- supplies
CArL’s jr.CKE RESTAURANTS, INC.6307 Carpinteria Ave., Ste. ACarpinteria, Calif. 93013805-745-7841 VP, Franchising: Michael D’Arezzo
history, Plans- 1,349 units worldwide (926 franchised)
Franchise Costs- initial franchise fee $35,000- advertising fee 5.5%- royalty fee 4%
services- information available upon request
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36 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
CAseY’sPRIME RESTAURANTS INC.10 Kingsbridge Garden Cir., Ste. 600Mississauga, Ont. L5R 3K6905-568-0000 VP, Franchise Sales and Real EstateDevelopment: Peter Natyshak
history, Plans- parent company established in 1980- 28 units in Canada (27 franchised)- plans for continued expansion inCanada in 2013
Franchise Costs- initial franchise fee $50,000- average investment range$1,400,000 - $1,600,000- advertising fee 3% national, 1% local- royalty fee 5% GR
services- advertising/marketing- design- lease negotiation - management- purchasing- site location- staff training- supplies
(the) CheeseCAKe CAFeCAKEMAKER CANADA INC.10319 Saskatchewan Dr.Edmonton, Alta. T6E 4R7780-406-1700 Director of Franchise Management:Janice Krill
history, Plans- established in 1988 - 4 units in Canada (all franchised)- plans to add 2 new units in 2013
Franchise Costs- initial franchise fee $40,000- equipment/site cost $800,000- other costs $300,000- total costs $1,140,000- advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- lease negotiation - management- purchasing- site location- staff training- supplies
ChiCKen CheF FAMiLY restAUrAntsCHICKEN CHEF CANADA LTD.97 Plymouth St.Winnipeg, Man. R2X 2V5204-694-1984 Director of Franchising: Darren Thorgilsson
history, Plans- established in 1984 - 35 units in Canada (all franchised) - plans to add 2 new units in 2013
Franchise Costs- initial franchise fee $12,000- equipment/site cost varies- royalty fee 3%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
CoBs BreAD369 Terminal Ave., Ste. 210Vancouver, B.C. V6A 4C4604-296-3500 Franchise Manager: Heather Habib
history, Plans- established in 2003 - 73 units in Canada (52 franchised);more than 700 units outside Canada - focusing on expansion across Canada
Franchise Costs- initial franchise fee $25,000- equipment/site cost $180,000 - $220,000- leasehold improvements $200,000 - $300,000- total costs $470,000 - $700,000- advertising fee 3% - royalty fee 7%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
CoFFee CULtUre CAFe & eAterY OBSIDIAN GROUP INC.2256 Meadowpine Blvd.Mississauga, Ont. L5N 6P9905-814-8030 VP, Franchising: Danny Grammenopoulos
history, Plans- established in 2006 - 93 units in Canada; 215 worldwide(204 franchised)- plans to add 4 to 6 units in 2013,with plans to expand across Canadaand the U.S.
Franchise Costs- initial franchise fee $30,000- equipment/site cost $300,000- other costs $30,000- total costs $360,000- advertising fee 2%- royalty fee 7%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
CorA BreAKFAst AnD LUnChCORA FRANCHISE GROUP 2798 Thamesgate Dr., Unit 2Mississauga, Ont. L4T 4E8905-673-2672 National Director of Development:Candace McAllister
history, Plans- established in 1987 - 132 units in Canada (127 franchised)- 15 new locations planned for 2013- in early stages of expansion strate-gy into U.S. market
Franchise Costs- initial franchise fee $45,000- equipment/site costs $650,000 - $800,000- advertising fee 3.5% - royalty fee 6%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training - supplies
CoUntrY stYLe MTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- established in 1963 - 440 units in Canada (437 franchised)
Franchise Costs- initial franchise fee $35,000- advertising fee 3.5%- royalty fee 4.5%
services- information available upon request
CrABBY joe’s tAP & griLLOBSIDIAN GROUP INC.2556 Meadowpine Blvd.Mississauga, Ont. L5N 6P9905-814-8030 VP, Franchising: Danny Grammenopoulos
history, Plans- established in 1996 - 45 units in Canada (41 franchised)- plans to open 6 to 8 new units in2013 and to expand outside Ontario
Franchise Costs- initial franchise fee $35,000 - equipment/site cost $400,000 -$665,000- other costs $115,000 - $150,000- total costs $550,000 - $850,000- advertising fee 2% - royalty fee 5%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location
- staff training- supplies
CroissAnt PLUsMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1980- 12 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 - $40,000 - advertising fee 2%- royalty fee 6%
services- information available upon request
CULtUresMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1979- 52 units in Canada; 1 internationallocation (all franchised)
Franchise Costs- initial franchise fee $30,000 - $40,000 - advertising fee 3% - royalty fee 6%
services- information available upon request
DAirY QUeen CAnADA inC. 5045 South Service Rd., Ste. 3000Burlington, Ont. L7R 3Y3905-639-1492 VP, Franchise Development &Design: Sherry L. McNeil
history, Plans- established in 1940 - 600-plus units in Canada; 6,000-plus worldwide
Franchise Costs- initial franchise fee $25,000 - $45,000- equipment/site cost $200,000 - $1.7 million- other costs $45,000 - $80,000- advertising fee between 3% and 6%- royalty fee between 4% and 5%
services- advertising/marketing- crew training - design services- distribution- lease negotiation- purchasing- site selection- staff training - supplies
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FOODSERVICE AND HOSPITALITY FEBRUARY 2013 37FOODSERVICEWORLD.COM
De DUtChDE DUTCH PANNEKOEK HOUSERESTAURANTS INC.8484 162nd St., Ste. 108Surrey, B.C. V4N 1B4604-543-3101 President: William (Bill) K. Waring
history, Plans- established in 1975 - 23 units in Canada
Franchise Costs- initial franchise fee $35,000, plustraining fee, starting at $7,500- equipment/site cost $300,000- other costs $300,000- total costs $642,500-plus- advertising fee 3%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- purchasing- site location - staff training- supplies
DennY’s, inC. DFO, INC.203 East Main St.Spartanburg, S.C. 29319800-304-0222 President and CEO: John Miller
history, Plans- established in 1953- 63 units in Canada; 1,691 world-
wide (1,524 franchised)- plans to add 40 units in 2013
Franchise Costs- initial franchise fee $40,000 - equipment/site cost $1,048,000 - $2,060,000- other costs $130,515 - $336,165- total costs $1,178,515 - $2,396,165- advertising fee 4% - royalty fee 4%
services- advertising/marketing- design- indirect financial assistance available- site location- staff training- supplies
Dixie Lee CAPitAL CorP.559 Princess St. Kingston, Ont. K7L 1C8613-650-5494 Director of Franchising: Dave Silvester
history, Plans- established in 1964 - 80 units in Canada; 2 units outsideCanada- plans to add 10 to 15 stores in theGreater Toronto Area in 2013
Franchise Costs- initial franchise fee $25,000- equipment/site cost $350,000- total costs $375,000- advertising fee 5%
- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training- supplies
DoMino’s PizzA oF CAnADA500 Manning Rd., P.O. Box 21010Leamington, Ont. N8H 4K5519-326-5280 Director of Franchising: Ken Barker
history, Plans- established in 1983 - 370 units in Canada
Franchise Costs- initial franchise fee $25,000 - equipment/site cost $200,000 - $300,000- total costs $205,000 - $325,000- advertising fee 4% of sales- royalty fee 5.5% of sales
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
DrUxY’s FAMoUs DeLi DRUXY’S INC.1200 Eglinton Ave. E., Ste. 802Toronto, Ont. M3C 1H9416-637-5976 VP, Marketing: Peter Druxerman
history, Plans- established in 1976 - 47 units in Canada (43 franchised)- plans to add 6 to 10 new units peryear in Southern Ontario, Alberta andBritish Columbia
Franchise Costs- initial franchise fee $30,000- equipment/site cost $175,000 - other costs $18,000 - $30,000- working capital $30,000- total costs $253,000 - $265,000- advertising fee 2% - royalty fee 6.5%
services- advertising/marketing- design- lease negotiation- purchasing- site location - staff training
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We put our passion into everything we do!
Recognized as Canada’s breakfast industry leader, Cora adds the “WOW” factor to the guest experience.
We offer handcrafted, unique, and delicious signature plates in a comfortable, inviting family atmosphere.Over the course of 25 years, we have built a strong
foundation of success coast to coast. Cora is currently operating 130+ locations in ten provinces with plans for
further expansion throughout Canada and the U.S.Each week more than 250,000 guests are welcomed
into our “home” to enjoy an exceptional breakfast and lunch experience.
Cora’s original concept offers franchisees the opportunity to balance a successful business with an active family and social life, with hours of operation
typically being from 6:00 am to 3:00 pm.We provide extensive support and an unparalleled � rst-rate training program for franchisees and their staff. Our partners
are never alone and have the full and ongoing support of the franchisor. Your success is our success!
Franchises are still available. To learn more about the Cora Family, please call our Franchising Department at 905 673-2672 / 1 888 673-2672. Email us at franchising@chezcora.com
or visit our website at www.chezcora.com
Specializing in Hospitality and Franchisee build outs, DCL delivers turnkey solutions utilizing its LEAN Construction delivery
method. As experts in hospitality and multi-unit foodservice roll-outs, we play a critical part of your delivery team.
51 Roysun Rd. Ste. 13 www.dclgrp.cominfo@dclgrp.com
DCL_QV.indd 1 1/14/13 4:14:13 PM
38 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
eAst siDe MArio’sPRIME RESTAURANTS INC.10 Kingsbridge Garden Cir., Ste. 600 Mississauga, Ont. L5R 3K6905-568-0000 VP, Franchise Sales and Real EstateDevelopment: Peter Natyshak
history, Plans- parent company established in 1980- 93 units in Canada; 97 worldwide(94 franchised)- plans to expand in Canada in 2013
Franchise Costs- initial franchise fee $50,000- average investment range $1.4 million - $1.5 million - advertising fee 3% national, 1% local- royalty fee 5% GR
services- advertising/marketing- design- lease negotiation- management - purchasing- staff training- supplies
eDo jAPAn4838 32nd St. S.E.Calgary, Alta. T2B 2S6403-215-8800 Director of Operations: Terry Foster
history, Plans- established in 1979 - approximately 101 units in Canada;107 worldwide (103 franchised)
Franchise Costs- initial franchise fee $35,000- equipment/site cost $375,000 -$475,000 (street location) or$250,000 - $350,000 (food-court location) - advertising fee 3%- royalty fee 6%
services- information available upon request
eggsPeCtAtionRESTAURANTS EGGSPECTATION CANADA INC.6830 Park Ave., Ste. 206Montreal, Que. H3N 1W7514-282-0677 CEO: Castrenze Renda
history, Plans- established in 1993 - 8 units in Canada; 8 outsideCanada (all franchised)- plans to add 3 units in Canada and2 units in the U.S. in 2013
Franchise Costs- initial franchise fee $50,000- total costs vary, according to sizeand other factors- advertising fee 2% - royalty fee 5% - local marketing 1%
services- advertising/marketing- design- lease negotiation- management
- purchasing- staff training- supplies
(the) extreMe PitAEXTREME BRANDZ2187 Dunwin Dr.Mississauga, Ont. L5L 1X2905-820-7887 EVP, Development and Co-founder:Sean Black
history, Plans- established in 1997- 250 units in Canada; 295 worldwide(293 franchised)- plans to add 42 units in NorthAmerica in 2013
Franchise Costs- initial franchise fee $20,000- equipment cost $165,000- other costs $65,000- total costs $250,000- advertising fee 3%- royalty fee 6%
services- advertising/marketing- design - financial assistance available- lease negotiation- purchasing- site location- staff training - supplies
FAtBUrgerFATBURGER NORTH AMERICA INC.9606 Santa Monica Blvd., PenthouseBeverly Hills, Calif. 90210310-319-1850 Director of Franchising: Taylor Wiederhorn
history, Plans- founded in 1952 - 30 units in Canada; 143 worldwide(140 franchised)- domestic and international growthplanned
Franchise Costs- initial franchise fee $50,000 (in U.S.)- advertising fee up to 4%- royalty fee 6%
services- advertising/marketing- design- financial assistance available fromthird-party lenders- purchasing- staff training- supplies
FetA & oLiVesFETA & OLIVES MEDITERRANEANGRILLOne Palace Pier Ct., Ste. 809Toronto, Ont. M8V 3W9416-251-3353 President: Vicki Vasiliou
history, Plans- established in 2006 - 9 units in Canada (all franchised)
Franchise Costs- information available upon request
services- information available upon request
(the) FirKin groUP oF PUBs 20 Steelcase Rd. W., Unit 1C Markham, Ont. L3R 1B2905-305-9792 Director of Franchising: Paul Saraiva
history, Plans- established in 1987 - 32 units in Canada; 42 worldwide(31 franchised) - plans to add 1 franchise locationand 1 corporate location in 2013
Franchise Costs- initial franchise fee $30,000- total costs $700,000- advertising fee 1%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- management - purchasing- site location- staff training- supplies
FiVe gUYs BUrgers & Fries FIVE GUYS ENTERPRISES, LLC10440 Furnace Rd., Ste. 205 Lorton, Va. 22079703-339-9500
history, Plans- opened first unit in Canada in 2010- 46 units in Canada; 1,061 worldwide
Franchise Costs- initial franchise fee $25,000- development fee $50,000- marketing fee 3% (split equallybetween national and location promotions)- royalty fee 6%
services- information available upon request
Fox & FiDDLeTHE FOX & FIDDLE CORP.44 Upjohn Rd.Toronto, Ont. M3B 2W1416-385-7705 Director of Franchising: Stephen Murphy
history, Plans- established in 1989 - 19 units in Canada (18 franchised)- plans for strategic expansionacross Canada and the U.S. in 2013
Franchise Costs- initial franchise fee $40,000- equipment/site cost $400,000 - $800,000- other costs: $68,000 - $205,000- total costs $508,000 - $1,045,000
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
FrAnx sUPreMeMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1989- 9 units in Canada, 3 outsideCanada (11 franchised)
Franchise Costs- initial franchise fee $30,000 - $40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
Freshii2 Toronto St., Ste. 235Toronto, Ont. M5C 2B5312-636-8049 Founder & CEO: Matthew Corrin
history, Plans- established in 2005 - 20 units in Canada; 34 internationalunits- more than 300 units in developmentworldwide
Franchise Costs- initial franchise fee $30,000- total costs $200,000 - $300,000- advertising fee 3%- royalty fee 6%
services- information available upon request
gABBY’s restAUrAnt & BAr GABBY’S FRANCHISE SYSTEMS LTD.192 Bloor St. W.Toronto, Ont. M5S 1T8416-967-9671 VP: Andrew Last
history, Plans- established in 1988 - 15 units in Canada - plans to add 2 units in the GreaterToronto Area in 2013
Franchise Costs- initial franchise fee $25,000- equipment/site cost $425,000- other costs $100,000- total costs $550,000- advertising fee 1%- royalty fee 4%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
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goLDen griDDLe inC.GOLDEN GRIDDLE FAMILY RESTAURANTS10551 Highway 12 Port Perry, Ont. L9L 1B3905-985-8100 CEO: Harold McDonnell
history, Plans- established in 1964 - 18 units in Canada (17 franchised)- plans to add 2 to 3 units in 2013
Franchise Costs- initial franchise fee $25,000- equipment/site location $300,000- other costs $25,000- total costs $350,000 - $400,000- advertising fee 3%- royalty fee 5%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
gooD eArth CoFFeehoUse GOOD EARTH CAFES LTD.4020 7th St. S.E.Calgary, Alta. T2G 2Y8403-294-9330 COO: Gerry Docherty
history, Plans- established in 1991 - 38 units in Canada (36 franchised)- plans to open 8 units throughoutWestern Canada in 2013
Franchise Costs- initial franchise fee $35,000- other costs $450,000- advertising fee 3%- royalty fee 7%
services- advertising/marketing- design- lease negotiation- purchasing- site location
(the) greAt CAnADiAn BAgeL1270 Central Parkway W., Ste. 303Mississauga, Ont. L5C 4P4905-566-1903 President: Ed Kwiatkowski
history, Plans- established in 1993 - 29 units in Canada (all franchised)- plans to focus on the GreaterToronto Area and add 3 to 4 loca-tions in 2013
Franchise Costs- advertising fee 1.5%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training
greCo PizzAGRINNERS FOOD SYSTEMS LTD.105 Walker St.Truro, N.S. B2N 5G9902-893-4141 Manager of Real Estate &Development: David Crane
history, Plans- established in 1977 - 57 units in Canada (51 franchised)- plans to expand in St. John’s, N.L.,and Saint John, N.B.
Franchise Costs- initial franchise fee $20,000- equipment/site cost $90,000- other costs $90,000- total costs $200,000- advertising fee 4%- royalty fee 5%
services- advertising/marketing- design- lease negotiation - management- purchasing- site location- supplies
hArVeY’sCARA OPERATIONS LTD.199 Four Valley Dr.Vaughan, Ont. L4K 0B8905-760-2244 Director of Franchising: Alex Gerzon
history, Plans- established in 1959 - 250 units in Canada (231 franchised)- plans to expand in Canada
Franchise Costs- initial franchise fee $25,000 - total costs $550,000 - $950,000- advertising fee 4% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
hero CertiFieD BUrgersANGUS INC.78 Signet Dr., Ste. 201Toronto, Ont. M9L 1T2416-740-2304 Director of Franchising: Jocelyn Attwood
history, Plans- established in 2003 - 45 units in Canada (all franchised)- plans to continue expansion insouthern Ontario
Franchise Costs- equipment/site cost $120,000 - $150,000- other costs $130,000 - $150,000- total costs $250,000 - $300,000- advertising fee 2%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
honeY’s Beestro AnD BArHONEY’S BEESTRO LTD.171 Marycroft Ave., Ste. 201Woodbridge, Ont. L4L 5Y5905-850-5020 President: John Battagli
history, Plans- established in 2002 - 3 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000- equipment/site cost $200,000 - $300,000- other costs $50,000 - 75,000- advertising fee 1.5% - royalty fee 4%
services- advertising/marketing- design/site location- lease negotiation- purchasing- staff training
hoUston steAKs et Cote LeVees4628 Rue Louis-B.-MayerLaval, Que. H7P 6E4450-688-3793 Director of Franchising: Yvan Piquette
history, Plans- established in 1998 - 8 units in Canada, including two airport units (2 franchised)
Franchise Costs- information available upon request
services- advertising/marketing- design- lease negotiation- management- site location - staff training
hUMPtY’s FAMiLYrestAUrAnts/hUMPtY’sCLAssiC CAFesHUMPTY’S RESTAURANTSINTERNATIONAL INC.2505 MacLeod Trail S.W.Calgary, Alta. T2G 5J4403-269-4675 Director of Franchising: Sergio Terrazas
history, Plans- established in 1977 - 49 units in Canada (46 franchised)- plans to add 2 new locations in2013
Franchise Costs- initial franchise fee $30,000- equipment/site cost $280,000- other costs $340,000- total costs $650,000- advertising fee 2%
- royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
iL ForneLLo restAUrAntsIL FORNELLO CANADA LTD. 112 Isabella St.Toronto, Ont. M4Y 1P1416-920-9410 Director of Franchising: Sean Fleming
history, Plans- founded in 1986 - 7 units in Canada (5 franchised)- units planned in Barrie, Ont.,Ottawa and Waterloo, Ont.
Franchise Costs- initial franchise fee $45,000- advertising fee 2% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training
jiMMY the greeK inC.First Canadian Place100 King St. W.P.O. Box 334Toronto, Ont. M5X 1E1416-214-9237 President: Jim Antonopoulos
history, Plans- established in 1985 - 45 units in Canada; 48 worldwide(47 franchised)- plans to continue to expand inOntario and Alberta
Franchise Costs- initial franchise fee $30,000- equipment/site cost $250,000-plus- advertising fee 2% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- site location- staff training
joeY’s restAUrAntsJOEY’S ONLY FRANCHISING LTD.514 42nd Ave. S.E.Calgary, Alta. T2G 1Y6403-243-4584 VP, Business Development: Rob Hilditch
history, Plans- established in 1985 - 62 units in Canada; 3 outsideCanada (63 franchised)
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40 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
- plans to open 3 to 5 Joey’s urban units
Franchise Costs- initial franchise cost $25,000- equipment/site cost $236,500 - other costs $20,750- advertising fee 2% - royalty fee 4.5%
services- advertising/marketing- design- lease negotiation- management - purchasing- site location- staff training- supplies
jUgo jUiCeMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2002- 141 units in Canada (all franchised)
Franchise Costs- initial franchise fee $25,000- advertising fee 4% - royalty fee 6%
services- information available upon request
jUngLe jiM’s eAterY657 Topsail Rd.St. John’s, N.L. A1E 2E3709-745-5467 Partners: Stephen Pike, Sean Brakeand Barry Walsh
history, Plans- established in 1991 - 25 units in Canada; 1 outside Canada - plans to add 2 new locations in 2013
Franchise Costs- equipment/site cost $250,000 - $500,000- total costs $250,000 - $500,000- advertising fee 2%- royalty fee 4%
services- advertising/marketing- design- lease negotiation- management- purchasing - site location- staff training- supplies
(the) Keg steAKhoUse & BArKEG RESTAURANTS LTD.10100 Shellbridge WayRichmond, B.C. V6X 3W7604-276-0242 EVP, Business Development: JamesHenderson
history, Plans- established in 1971 - 90 units in Canada, 106 in NorthAmerica (56 franchised)
Franchise Costs- initial franchise fee $50,000- equipment/site cost: $2,000,000 - $3,250,000- advertising fee 2.5%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training
KeLseY’s CARA OPERATIONS LTD.199 Four Valley Dr.Vaughan, Ont. L4K 0B8905-760-2244 Director of Franchising: Alex Gerzon
history, Plans- established in 1978 - 93 units in Canada (60 franchised)- plans to expand in Ontario
Franchise Costs- initial franchise fee $60,000 - total costs $1.4 million - $2.2 million- advertising fee 3% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
KerneLs PoPCorn LtD. 40 Eglinton Ave. E., Ste. 250Toronto, Ont. M4P 3A2416-487-4194 Director of Franchising: Bernice Sinopoli
history, Plans- established in 1983 - 68 units in Canada (59 franchised);1 location in the U.S.- plans to add 5 units in Canada
Franchise Costs- turnkey $165,000 - $200,000- promotion fee 1% - royalty fee 8%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
KiM ChiMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- established in 2006 - 8 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000- advertising fee 1.5%- royalty fee 6%
services- information available upon request
KorYo KoreAn BBQMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2004- 20 units in Canada (19 franchised)
Franchise Costs- initial franchise fee $20,000- advertising fee 1.5% - royalty fee 6%
services- information available upon request
KoYA jAPAn MTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1985- 21 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 - $40,000- advertising fee 2%- royalty fee 7%
services- information available upon request
LA CAge AUx sPortsGROUPE SPORTSCENE INC.1180 Place Nobel, Ste. 102Boucherville, Que. J4B 5L2450-641-3011 Manager, Corporate Affairs &Franchising: Sylvie Paradis
history, Plans- established in 1984 - 52 units in Canada (12 franchised)
Franchise Costs- initial franchise fee $75,000- equipment/site cost $1.4 million- other costs $25,000- total costs $1,500,000- advertising fee national 3%, local 2% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training
LA CreMiereMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- established in 1979- 75 units in Canada (all franchised)
Franchise Costs- initial franchise fee $25,000 -$30,000- advertising fee 6% on purchase(2% on sales)- royalty fee 16% on purchase (5%on sales)
services- information available upon request
LA PreP1233 Rue de la Montagne, Ste. 101Montreal, Que. H3G 1Z2514-510-5001 President: John Essaris
history, Plans- established in 2010 - 54 units in Canada; 1 internationalunit (54 franchised)- expansion planned in Canada and U.S.
Franchise Costs- initial franchise fee: $35,000- advertising fee 2%- royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
LAVAzzA esPression CAFeESPRESSIONS CANADA192 Bloor St. W. Toronto, Ont. M5S 1T8416-967-9671 President: Todd Sherman
history, Plans- established in 1895 - 4 units in Canada; 49 internationalunits (1 franchised)- plans to add 4 to 6 units per year inCanada
Franchise Costs- initial franchise fee $25,000- equipment/site cost $275,000- other costs $100,000- total costs $400,000- advertising fee 1%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
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LiCK’s restAUrAnts2034 Queen St. E., Ste. 200Toronto, Ont. M4L 1J4416-362-5425 President: Denise Meehan
history, Plans- established in 1980 - 24 units in Canada
Franchise Costs- initial franchise fee $45,000- equipment/site cost $425,000 -$525,000 turnkey- start-up costs $30,000- total costs $500,000 - $600,000- advertising fee 3%- royalty fee 6%- other fee 1%
services- advertising/marketing- design- lease negotiation- management- purchasing - site location - staff training- supplies
LittLe CAesArs PizzALITTLE CAESAR OF CANADA ULC2301 Royal Windsor Dr.Mississauga, Ont. L5J 1K5905-822-7899 Development Manager: Wendy MacKinnon
history, Plans- established in 1959 - plans to expand across Canada
Franchise Costs- initial franchise fee $20,000- royalty fee 6%
services- advertising/marketing- design- lease negotiation- supplies
MAgiC oVen798 Danforth Ave.Toronto, Ont. M4J 1L6416-462-0333 President: Tony Sabherwal
history, Plans- established in 1997 - 5 locations in Canada (4 fran-chised)
Franchise Costs- initial franchise fee $29,500- equipment/site cost $100,000- other costs $50,000 - total costs $179,500- advertising fee 2%
- royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
MAnChU woKMANCHU WOK (CANADA), INC.85 Citizen Ct., Unit 9Markham, Ont. L6G 1A8905-946-7200 President & CEO: Kelvin Chen
history, Plans- established in 1980 - 73 units in Canada; 67 units outside Canada
Franchise Costs- initial franchise fee $30,000- royalty fee 7%
services- advertising/marketing- design- lease negotiation- management - purchasing- site location - staff training- supplies
MAnDArin restAUrAntMANDARIN RESTAURANT FRANCHISE CORP.8 Clipper Ct.Brampton, Ont. L6W 4T9905-451-4100 President: James Chiu
history, Plans- established in 1979 - 22 units in Canada (20 franchised)
Franchise Costs- initial franchise fee $250,000- equipment/site cost $2 million- other costs $500,000- total costs $2.5 million- advertising fee 2% - royalty fee 5%
services- advertising/marketing - design- lease negotiation - purchasing- site location- staff training
MArY Browns FAMoUs ChiCKen & tAters!MARY BROWNS INC.250 Shields Ct. Unit 7Markham, Ont. L3R 9W7905-513-0044 President and COO: Nigel Beattie
history, Plans- established in 1969 - 90 units in Canada (86 franchised)
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42 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
- plans to expand in the Atlanticregion of Ontario and Alberta andopen units in Saskatchewan andAlberta as well as internationally
Franchise Costs- initial franchise fee $25,000- equipment/site cost $350,000 -$375,000 - total costs $375,000 - $400,000- advertising fee 4%- royalty fee 4%
services- advertising/marketing- design- lease negotiation - purchasing- site location- staff training- supplies
MCDonALD’s restAUrAnts oF CAnADA LiMiteD1 McDonald’s PlaceToronto, Ont. M3C 3L4416-443-1000 COO: Jacques Mignault
history, Plans- established in 1967 - 1,414 units in Canada (1,125 franchised) - plans to focus on modernizingexisting restaurants
Franchise Costs- initial franchise fee $45,000- minimum of $500,000 in unencum-bered (non-borrowed) cash required- total costs $1 million-plus- advertising fee 4%- service fee 4%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training
MenChie’s Frozen YogUrtYOGURTWORLD ENTERPRISES INC.151 Spinnaker Way, Ste. 7Concord, Ont. L4K 4C3289-695-0032 Director of Franchising: David Shneer
history, Plans- established in 2008 - 35 units in Canada; 285 worldwide(280 franchised)- more than 120 franchises havebeen granted in Canada and are atvarious stages of development
Franchise Costs- initial franchise fee $40,000- equipment/site cost $300,000- other costs $10,000- advertising fee 2%- royalty fee 6%
services- advertising/marketing- design- financial assistance available - lease negotiation - purchasing- site location- staff training
- supplies
MiCheL’s BAKerY CAFeTHREECAF BRANDS CANADA INC.7880 Keele St., Unit 101Vaughan, Ont. L4K 4G7905-482-7300 Development Coordinator: Nicole Moore
history, Plans- established in 1980 - 14 units in Canada (9 franchised)
Franchise Costs- initial franchise fee $40,000- total costs $450,000 - $775,000- advertising fee 2%- royalty fee 7%
services- advertising/marketing- design- lease negotiation - purchasing - site location
MiLestones griLL AnD BArCARA OPERATIONS LTD.199 Four Valley Dr.Vaughan, Ont. L4K 0B8905-760-2244 Director of Franchising: Alex Gerzon
history, Plans- established in 1989 - 47 units in Canada (11 franchised)- plans to expand throughout Canada
Franchise Costs- initial franchise fee $60,000 - total costs $2.55 million - $3.4 million- advertising fee 2% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training- supplies
MontAnA’sCARA OPERATIONS LTD.199 Four Valley Dr.Vaughan, Ont. L4K 0B8905-760-2244 Director of Franchising: Alex Gerzon
history, Plans- established in 1993 - 93 units in Canada (67 franchised)- plans to add units in Alberta,Saskatchewan, Manitoba and P.E.I.
Franchise Costs- initial franchise fee $60,000 - total costs $1.6 million - $2.25 million- advertising fee 3% - royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing
- site location- staff training- supplies
Mr. greeK MeDiterrAneAngriLL/Mr. greeK exPressMR. GREEK RESTAURANTS INC. 44 Upjohn Rd.Toronto, Ont. M3B 2W1416-444-3266 Franchising & CorporateCommunications: Vicki Raios Tranos
history, Plans- established in 1988 - 22 units in Canada (18 franchised)- continued focus on brand develop-ment and growing same-store sales
Franchise Costs- initial franchise fee $35,000- other costs $350,000-plus- advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training
Mr. MiKe’s restAUrAnts CorP.RAMMP HOSPITALITY BRANDS INC.1812 152nd St., Ste. 203Surrey, B.C. V4A 4N5604-536-4111 VP, Business Development: Rick Villalpando
history, Plans- established in 1975 - 20 units in Canada (17 franchised)
Franchise Costs- initial franchise fee $50,000- total costs $900,000 - $1.2 million- advertising fee 2%- royalty fee 6%
services- advertising/marketing - design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
Mr. soUVLAKiMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1997 - 14 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
Mr. sUBMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1971- 322 units in Canada (all franchised)
Franchise Costs- initial franchise fee $25,000- advertising fee 3% - royalty fee 6%
services- information available upon request
MUCho BUrrito EXTREME BRANDZ2187 Dunwin Dr.Mississauga, Ont. L5L 1X2905-820-7887 Director of Franchising: Sean Black
history, Plans- established in 2006 - 68 units in Canada; 3 international- plans to add 30 new locations in 2013
Franchise Costs- initial franchise fee $25,000- equipment/site cost $250,000- other costs $100,000-plus- total costs $400,000 - $500,000- advertising fee 4%- royalty fee 5%
services- advertising/marketing- design - financial assistance available- lease negotiation- purchasing- site location- staff training - supplies
new YorK Fries 122164 CANADA LTD.1220 Yonge St., Ste. 400Toronto, Ont. M4T 1W1416-963-5005 President: Jay Gould
history, Plans- established in 1984 - 130 locations in Canada; 32 outsideCanada (146 franchised)- more units planned within Canadaand internationally
Franchise Costs- initial franchise fee $30,000- total costs $220,000 - $280,000- advertising fee 6%- royalty fee 2%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training
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FOODSERVICE AND HOSPITALITY FEBRUARY 2013 43FOODSERVICEWORLD.COM
niCKeLs griLL AnD BAr RESTO PRO1955 Côte de Liesse, Ste. 205St-Laurent, Que. H4N 3A8514-856-5555
history, Plans- established in 1990 - 12 units in Canada
Franchise Costs- information available upon request
services- information available upon request
o’BUrgerMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2008 - 8 units in Canada; 3 internationalunits (all franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000- advertising fee 1.5%- royalty fee 6%
services- information available upon request
(the) oLD sPAghetti FACtorYOLD SPAGHETTI FACTORY CANADA LTD.55 Water St., Ste. 210Vancouver, B.C. V6B 1A1604-684-1287 Director of Franchising: Ken Lobson
history, Plans- established in 1970 - 14 units in Canada (2 franchised)- plans to add 1 unit in Alberta
Franchise Costs- information available upon request - royalty fee 5%
services- advertising/marketing- design- lease negotiation- purchasing
oPA! oF greeCeOPA! SOUVLAKI FRANCHISEGROUP INC.7015 MacLeod Trail S.W., Ste. 700Calgary, Alta. T2H 2K6403-245-0033 VP, Development: Jeff Young
history, Plans- founded in 1998- 85 units in Canada, 1 internationalunit (85 franchised)- 10 to 12 new units planned acrossCanada
Franchise Costs- initial franchise fee $25,000- equipment/site cost $350,000- total costs $375,000 - advertising fee 2%- royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
PAnAgo PizzA inC.33149 Mill Lake Rd.Abbotsford, B.C. V2S 2A4604-859-6621 VP, Development: Todd Wylie
history, Plans- established in 1986 - 183 units in Canada (179 franchised)- plans to expand in Ontario,Saskatchewan and Atlantic Canada
Franchise Costs- initial franchise fee $25,000- equipment/site cost $320,000- other costs $30,000- total costs $375,000 - royalty fee 5%- advertising fee 5%
services- advertising/marketing- design- financial assistance available - lease negotiation- management- purchasing - site location- staff training - supplies
PAniniMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1995- 7 units in Canada (5 franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
PAntrY restAUrAnt groUP inC.RAMMP HOSPITALITY BRANDS INC.1812 152nd St., Ste. 203Surrey, B.C. V4A 4N5604-536-4111 VP, Business Development: Rick Villalpando
history, Plans- established in 1975 - 15 units in Canada (14 franchised)
Franchise Costs- initial franchise fee $50,000- total costs $650,000 - $850,000- advertising fee 2.5%- royalty fee 5%
services- advertising/marketing - design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
PerKins restAUrAnt & BAKerYPERKINS & MARIE CALLENDER’S, INC.6075 Poplar Ave., Ste. 800Memphis, Tenn. 38119800-877-7375 SVP, Development: Robert J. Winters
history, Plans- established in 1958 - 16 units in Canada; 416 worldwide(283 franchised)
Franchise Costs- initial franchise fee $40,000 - equipment/site cost varies- advertising fee 3%- royalty fee 4%
services- advertising/marketing- design- management- purchasing- site location- staff training
PitA Pit11 Princess St., Ste. 305Kingston, Ont. K7L 1A1613-546-4494 Director of Franchising: Kevin Pressburger
history, Plans- established in 1995 - 149 locations in Canada; 380 world-wide (357 franchised)- plans to open 30 new Canadianlocations and expand into 4 addition-al countries
Franchise Costs- initial franchise fee $15,000 - $25,000 - equipment/site cost $135,000 - $195,000- total costs $225,000 - $250,000 - advertising fee 1% - flat-rate monthly royalty fee
services- advertising/marketing- design- lease negotiation- management- purchasing- staff training
PizzA 73PIZZA PIZZA LTD.500 Kipling Ave.Toronto, Ont. M8Z 5E5416-967-1010 Director of Franchising: Sebastian Fuschini
history, Plans- established in 1967 - 72 units in Canada (71 franchised)
Franchise Costs- initial franchise fee $30,000- equipment/site cost $270,000- other costs $25,000 - total costs $325,000- advertising fee 6%- royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
PizzA DePot2 Automatic Rd., Unit 122Brampton, Ont. L6S 6K8905-458-9711 President: Dilawar Khakh
history, Plans- established in 2000 - 30 units in Canada (27 franchised)
Franchise Costs- initial franchise fee $20,000- equipment/site cost $130,000 -$170,000 - total costs $175,000 - $195,000 for1,000-sq.-ft. store- advertising fee $200/week- royalty fee $300/week
services- advertising/marketing- design- financial assistance available- lease negotiation- management - purchasing- site location - staff training- supplies
PizzA noVA 2247 Midland Ave.Toronto, Ont. M1P 4R1416-439-0051 Director of Franchising: Frank Macri
history, Plans- established in 1963 - 140 units in Canada - plans to add 10 units in 2013
Franchise Costs- total costs $300,000 - $325,000- advertising fee 4%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
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44 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
PizzA PizzAPIZZA PIZZA LTD.500 Kipling Ave.Toronto, Ont. M8Z 5E5416-967-1010 Director of Franchising: Sebastian Fuschini
history, Plans- established in 1967 - 383 units in Canada; not includingnon-traditional sites such as sportingvenues, amusement parks, et cetera(367 franchised)- 22 new units planned in Manitoba,Saskatchewan, Quebec and Nova Scotia
Franchise Costs- initial franchise fee $30,000- equipment/site cost $270,000- other costs $25,000 - total costs $325,000- advertising fee 6%- royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
PizzA roYALe 650 Graham Bell, Ste. 217Quebec, Que. G1N 4H5418-682-5744 President: Réjean Samson
history, Plans- established in 1980 - 4 units in Canada
Franchise Costs- initial franchise fee $30,000- equipment/site cost $500,000- other costs $20,000- total costs $550,000- advertising fee 1.5%- royalty fee 3% - 4%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training- supplies
PizzA shACKPIZZA SHACK HOLDINGS INC.73 Vautour St.Cap-Pele, N.B. E4N 2C3506-874-4236
history, Plans- established in 1984 - 30 units in Canada
Franchise Costs- initial franchise fee $9,500 - $15,000- equipment/site cost $40,500 - $100,000- total costs $50,000 - $115,000- advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- purchasing - site location- staff training
PizzAViLLe inC.741 Rowntree Dairy Rd. Unit 1Woodbridge, Ont. L4L 5T9905-850-0070
history, Plans- established in 1963 - 75 units in Canada (74 franchised)- plans to add 6 more units in thenext 6 months
Franchise Costs- information available upon request
services- information available upon request
Presse CAFeCAFE SVP GROUP1422 Nôtre Dame W.Montreal, Que. H3C 1K9514-935-5553 Director of Development: Xavier Chambon
history, Plans- established in 1995 - 90 units in Canada; 103 worldwide - expansion planned in WesternCanada, U.S., Europe, Middle East,Russia and West Africa
Franchise Costs- initial franchise fee $35,000- equipment/site cost $350,000- other costs $15,000- total costs $400,000- advertising fee 2%- royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
PriMe PUBsPRIME RESTAURANTS INC.10 Kingsbridge Garden Cir., Ste. 600Mississauga, Ont. L5R 3K6905-568-0000 VP, Franchise Sales and Real-EstateDevelopment: Peter Natyshak
history, Plans- parent company established in 1980 - 27 units in Canada (20 franchised)- plans to expand in Canada andU.S. in 2013
Franchise Costs- initial franchise fee $40,000- average investment range $900,000- $1.3 million- advertising fee 2% national, 2% local- royalty fee 5% GR
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
QUesADA BUrritos-tACosQUESADA FRANCHISING OF CANADA CORP.2235 Yonge St. Toronto, Ont. M4S 2B1866-854-2400 CEO: Steve Gill
history, Plans- established in 2004 - 14 units in Canada- plans to open 15 franchised units in 2013
Franchise Costs- initial franchise fee $20,000- equipment/site cost $118,300 -$192,300- other costs $14,500 - $30,000- total costs $152,800 - $242,300- advertising fee 3%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- purchasing- site location - staff training
QUiznosQUIZNOS CANADA RESTAURANT CORP. 1267 Cornwall Rd. Ste. 301Oakville, Ont. L6J 7T5647-259-0333 SVP, Development: Marc Choy
history, Plans- established in 1981 - 450 units in Canada; 2,650 worldwide (all franchised)- plans to open 30 new units in Canada
Franchise Costs- initial franchise fee $25,000- equipment/site cost $165,000 - $232,000- other costs $37,500 - $59,000- total costs $227,500 - $316,000 - advertising fee 7%- royalty fee 4%
services- advertising/marketing- design- financial assistance available- lease negotiation - management- purchasing- site location- staff training - supplies
riCKY’s RICKY’S ALL DAY GRILL1901 Rosser Ave., Ste. 401Burnaby, B.C. V5C 6S3888-597-7272 Director of Franchising: Stacey Hansson
history, Plans- established in 1962 - 62 units in Canada (57 franchised)
Franchise Costs- initial franchise fee $45,000- equipment/site cost $805,000 -$905,000- total cost $850,000 - $950,000- advertising fee 3%- royalty fee 4.5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
ritA’sCANADA WATER ICE COMPANY LTD.7620 Elbow Dr. S.W., Ste. 180Calgary, Alta. T2V 1K2403-819-6561President: Steve McDonough
history, Plans- established in 1984 - 600-plus units worldwide- Canada Master Franchise awardedand looking for area-developmentcandidates
Franchise Costs- initial franchise fee $35,000- equipment/site cost $265,000 -$385,000- total costs $300,000 - $400,000
services- advertising/marketing- design- supplies
roCKweLL’s restAUrAntgroUP inC.RAMMP HOSPITALITY BRANDS INC.1812 152nd St., Ste. 203Surrey, B.C. V4A 4N5604-536-4111 VP, Business Development: Rick Villalpando
history, Plans- established in 1975 - 3 units in Canada (all franchised)
Franchise Costs- initial franchise fee $50,000- total costs $900,000 - $1.2 million- advertising fee 2.5%- royalty fee 5%
services- advertising/marketing - design- financial assistance available- lease negotiation- management- purchasing- site location
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- staff training- supplies
roCKY MoUntAin FLAtBreAD Co. LtD.1876 West 1st Ave.Vancouver, B.C. V6J 1G5604-730-0321 President: Dominic Fielden
history, Plans- established in 2004- 3 units in Canada (1 franchised)- plans to grow by 1 to 2 units per year
Franchise Costs- initial franchise fee $40,000- equipment/site cost $450,000- other costs $200,000- total costs $650,000 - advertising fee 1%- royalty fee 5%
services- advertising/marketing- design - lease negotiation- purchasing- site location- staff training
sALAD LooP SALAD LOOP GROUP INVESTMENTS INC.124 West 1st St., Ste. 1002North Vancouver, B.C. V7M 3N3604-729-4717 President: Sean Kim
history, Plans- established in 2002 - 10 units in Canada - continued growth in WesternCanada
Franchise Costs- initial franchise fee $25,000- total costs $150,000 - $250,000- advertising fee 1% - royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- site location - staff training- supplies
sAnDwiCh tree535 Thurlow St., Ste. 600Vancouver, B.C. V6E 3L2604-220-4566 Director of Operations: Tony Cardarelli
history, Plans- established in 1978 - 25 units in Canada (all franchised)
Franchise Costs- information available upon request
services- information available upon request
(the) sAwMiLL PriMe riB & steAK hoUse4810 Calgary Trail S., Second FloorEdmonton, Alta. T6H 5H5780-463-4499 Director of Franchising: Len McCullough
history, Plans- established in 1976 - 7 units in Canada (4 franchised)- above average Alberta growth ratewhile seeking opportunities inWestern and Eastern Canada
Franchise Costs- initial franchise fee $50,000 - total costs vary, depending on sizeof footprint, from 4,500 sq. ft. to13,000 sq. ft. - equipment/site cost $1,500,000 -$3,000,000- total costs $1,500,050 - $3,000,050- advertising fee 2%- royalty fee 5%
services- advertising/marketing - design- lease negotiation- management- purchasing- site location- staff training- supplies
(the) seConD CUP LtD.6303 Airport Rd., Second FloorMississauga, Ont. L4V 1R8905-362-1818 President: Stacey Mowbray
history, Plans- established in 1975 - 350 units in Canada; 416 worldwide
Franchise Costs- initial franchise fee $40,000- total costs $350,000- advertising fee 3% gross sales- royalty fee 9% gross sales
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training
shoeLess joe’s sPorts griLLSHOELESS JOE’S LTD.8555 Jane St.Vaughan, Ont. L4K 5N9905-760-1295
history, Plans- founded in 1987 - 36 units in Canada (33 franchised)- planning to expand in Ontario andexplore out-of-province opportunities.- plans to open 5 to 7 units per year.
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46 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
Franchise Costs- initial franchise fee $45,000- total costs $750,000- advertising fee 2% - royalty fee 5%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
sMittY’s CAnADA LtD.501 18th Ave. S.W., Ste. 600Calgary, Alta. T2S 0C7403-229-3838 Director of Franchising: Scott Amberson
history, Plans- established in 1960 - 100 units in Canada (95 franchised)- plans to expand in B.C., Ontarioand the Maritimes
Franchise Costs- initial franchise fee $35,000- royalty fee 5%
services- advertising/marketing- design- financial assistance available- lease negotiation- purchasing- site location- staff training- supplies
sMoKe’s PoUtinerie inC.85 Kingston Rd. E. Unit 5Ajax, Ont. L18 7J4905-427-4444 Director of Franchising: Mike Graham
history, Plans- established in 2008 - 36 units in Canada (all franchised) - expansion planned in Canada, U.S.and international locations
Franchise Costs- initial franchise fee $30,000 - total costs $250,000 - $350,000+- advertising fee 2%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
soUth st. BUrger Co.122164 CANADA LTD.1220 Yonge St., Ste. 400Toronto, Ont. M4T 1W1416-963-5005 President: Jay Gould
history, Plans- established in 2005 - 20 locations in Canada; 1 interna-tional location (8 franchised)
- additional locations planned withinCanada and internationally
Franchise Costs- initial franchise fee $35,000- total costs $500,000 - $600,000- advertising fee 5%- royalty fee 2%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training
steAMroLLers BUrritos & BowLs2285 Clark Dr., Ste. 250Vancouver, B.C. V5N 3G9604-685-3361
history, Plans- established in 1996 - 4 units in Canada
Franchise Costs- information available upon request
services- information available upon request
st. LoUis FrAnChise LtD.2040 Yonge St., Ste. 200BToronto, Ont. M4S 1Z9416-485-1094 Director of Franchising: Kathy Hosseini
history, Plans- established in 2001 - 34 units in Canada (30 franchised)- plans to open 10 more locations,including 2 in the East Coast
Franchise Costs- initial franchise fee $40,000- equipment/site cost $400,000- other costs $50,000- total costs $490,000- advertising fee 1.5% - royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
sUBwAY DOCTOR’S ASSOCIATES INC.325 Bic Dr.Milford, Conn. 06461800-888-4848Chief Development Officer: Don Fertman
history, Plans- established in 1965 - 2,843 units in Canada; 37,881worldwide (all franchised)- plans to open 2,800 new locationsworldwide in 2013
Franchise Costs- initial franchise fee $15,000- total costs $85,000 - $260,000
- advertising fee 4.5%- royalty fee 8%
services- advertising/marketing - design- financial assistance available- lease negotiation- purchasing- site location- staff training- supplies
sUKiYAKiMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1988- 28 units in Canada; 35 worldwide(all franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
sUnnYsiDe griLLSSG CAPITAL CORP.2 Jane St., Ste. 202Toronto, Ont. M6S 4W3416-604-0650 President: Jeff Parissi
history, Plans- established in 2004- 5 units in Canada (3 franchised)- plans to grow by 2 to 4 units per year
Franchise Costs- initial franchise fee $25,000- equipment/site cost $150,000 -$350,000- total costs $150,000 - $350,000- advertising fee 1%- royalty fee 4%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
sUnset griLL restAUrAnts LtD.5100 Erin Mills Town CentreP.O. Box 53036Mississauga, Ont. L5M 5A7905-286-5833 CEO: Angelo Christou
history, Plans- established in 1985 - 90 units in Canada (all franchised)- expansion planned across Canadaand in select locations in the U.S.
Franchise Costs- initial franchise fee $50,000- total costs $485,000
- advertising fee 1%- royalty fee 5%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
sUshigo48 Byward MarketOttawa, Ont. K1N 7A2613-244-1616 Director of Franchising: Eve Desmarais
history, Plans- founded in 2007 - 5 units in Canada (3 franchised)
Franchise Costs- initial franchise fee $25,000- total costs $25,000 - $300,000- advertising fee 2%- royalty fee 4-6%
services- advertising/marketing- design- lease negotiation- management - purchasing- site location- staff training- supplies
sUshi shoP MTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2001- 120 units in Canada, 2 outsideCanada (121 franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 2%- royalty fee 6%
services- information available upon request
swiss ChALet rotisserie AnD griLLCARA OPERATIONS LTD.199 Four Valley Dr.Vaughan, Ont. L4K 0B8905-760-2244 Director of Franchising: Alex Gerzon
history, Plans- established in 1954- 219 units in Canada (214 fran-chised)- expansion planned throughoutCanada
Franchise Costs- initial franchise fee $60,000 - total costs $1.3 million - $2.1 million- advertising fee 4% - royalty fee 5%
2013 Franchise Report »»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
sYMPosiUM CAFeSYMPOSIUM CAFE INC.6021 Yonge St., Ste. 374Toronto, Ont. M2M 3W2416-449-3611President: Terry J. Argropoulos
history, Plans- established in 1996, franchisingsince 2004 - 14 units in Canada - plans to add 5 new locations in 2013
Franchise Costs- franchise cost $525,000- other costs $125,000- advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
tACo tiMeMTY TIKI MING ENTERPRISES INC. 8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1978- 118 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000- advertising fee 1.5%- royalty fee 5%
services- information available upon request
tAnDoriMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- established in 2008 - 23 units in Canada; 4 outsideCanada (26 franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
tAste oF MeDiterrAneAnMEDITERRANEAN FRANCHISE INC.2 Toronto St., Ste. 324Toronto, Ont. M5C 2B5416-821-5561 President: Sam Hussein
history, Plans- established in 2004 - 18 units in Canada, 1 outsideCanada (all franchised)- plans to open 5 units in 2013
Franchise Costs- initial franchise fee $10,000 - equipment/site cost $95,000 - $120,000- total costs $105,000 - $130,000- royalty fee $750 monthly
services- advertising/marketing- design- financial assistance available- lease negotiation- management - purchasing - site location- staff training- supplies
tCBYMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1992- 86 units in Canada (all franchised)
Franchise Costs- initial franchise fee $10,000 - $15,000- advertising fee 3%- royalty fee 5%
services- information available upon request
teriYAKi exPerienCe700 Kerr St., Ste. 100Oakville, Ont. L6K 3W5905-337-7777 VP, Development: Nik Jurkovic
history, Plans- established in 1986 - 107 units in Canada; 130 worldwide - plans to add 10 units in Canadaand 3 international units
Franchise Costs- initial franchise fee $25,000- total investment $200,000 - $280,000- advertising fee 3%- royalty fee 6%
»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»» Franchise Report 2013
Appetites and expectations of consumers for a complete dining experience in a comfortable, visually appealing atmosphere with a menu that shows a respect for quality ingredients continues to grow. Obsidian Group Inc. develops, manages and franchises three successful brands that consistently exceed the ever-changing demands and expectations of consumers. These three brands are: Crabby Joe’s® Tap & Grill, Coffee Culture® Café & Eatery and Union Burger. Collectively, there are over 300 units operating and under development in both traditional and non-traditional locations in Canada and the United States.
The success and continued growth of these brands is accredited to the team of industry professionals that Obsidian Group Inc. has assembled. They have guided the company to become one of the fastest growing and most progressive hospitality companies in the industry. Their breath of experience covers the portfolios of concept management, operations, marketing, franchising, research & product development as well as the unwavering dedication to support the franchisees. Through this, Obsidian Group Inc. provides its brands with the expertise needed for sustained growth and its franchisees with concepts that exceed consumer expectations.
Join us and see how we can assist you in taking the first steps towards your future!
OBSIDIAN GROUP INC.2556 Meadowpine Blvd., Mississauga, ON L5N 6P9T. 905-814-8030 TF. 1-877-272-2952 F. 905-814-8272 www.obsidiangroupinc.com development@obsidiangroupinc.com
Take The First Step Towards
Your Future
www.crabbyjoes.com
www.ubburger.com
www.coffeeculturecafe.com
48 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
services- advertising/marketing- design- lease negotiation- purchasing- site location - staff training- supplies
thAi exPressMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2000 - 173 units in Canada; 183 worldwide(all franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
tiKi MingMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1983- 48 units in Canada; 54 worldwide(52 franchised)
Franchise Costs- initial franchise fee $30,000 - $40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
tiM hortons inC.(THE) TDL GROUP CORP.874 Sinclair Rd.Oakville, Ont. L6K 2Y1905-845-6511 SVP, Development: Mark Holly
history, Plans- established in 1964 - 3,365 units in Canada; 4,138 worldwide
Franchise Costs- start-up costs $50,000- initial franchise fee $430,000 - $480,000- advertising fee 4% gross sales- royalty fee 3% gross sales
services- advertising/marketing- design- lease negotiation- purchasing - site location - staff training- supplies
toPPer’s PizzATOPPER’S FRANCHISING COMPANY INC.551 Bryne Dr., Unit NBarrie, Ont. L4N 9Y3705-735-2127 Director of Franchising: Peter Rakovalis
history, Plans- established in 1982 - 34 units in Canada (27 franchised)- plans to expand to 200 stores by2020
Franchise Costs- initial franchise fee $25,000 - advertising fee 2%- royalty fee 5%
services- advertising/marketing- design- lease negotiation- purchasing- site location
treAts BAKerY, treAts BAKerY CAFe, treAts CoFFeeeMPoriUMTREATS INTERNATIONALFRANCHISE CORP.1550A Laperriere Ave., Ste. 201Ottawa, Ont. K1Z 7T2613-563-4073
history, Plans- established in 1977 - 68 units in Canada (62 franchised)- plans to add 3 units per year
Franchise Costs- initial franchise fee $15,000- advertising fee 1% to 2%, depending on concept- royalty fee 7% to 8%, depending onconcept
services- advertising/marketing- design- lease negotiation- management - purchasing - site location - staff training- supplies
triPLe o’sWHITE SPOT LTD.1126 Southeast Marine Dr.Vancouver, B.C. V5X 2V7604-321-6631
history, Plans- 46 units in Canada; (41 franchised)
Franchise Costs- initial franchise fee $40,000- total cost $600,000 - $1,500,000 - marketing fee 2%, - royalty fee 6%
services- advertising/marketing- design- lease negotiation- management - purchasing- site location- staff training
tUrtLe jACK’s MUsKoKA griLLTORTOISE RESTAURANT GROUP INC.3370 South Service Rd. Ste. 300Burlington, Ont. L7N 3M6905-332-6833 VP, Franchising & Development:Peter J. Fisher
history, Plans- established in 1992 - 19 units in Canada (all franchised)- plans to add 6 units per year
Franchise Costs- initial franchise fee $50,000- other costs $1,750,000- total cost $1,800,000 - advertising fee 2% - royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
tUtti FrUtti MTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1996- 36 units in Canada (all franchised)
Franchise Costs- initial franchise fee $40,000 -$50,000- advertising fee 3%- royalty fee 5%
services- information available upon request
Union BUrgerOBSIDIAN GROUP INC.2556 Meadowpine Blvd. Mississauga, Ont. L5N 6P9905-814-8030 Director of Franchising: DannyGrammenopoulos
history, Plans- established in 2010 - 9 units in Canada; 51 outsideCanada (5 franchised)- expecting to add 8 to 10 locationsin the Greater Toronto Area in 2013
Franchise Costs- initial franchise fee $30,000- equipment/site cost $300,000- other costs $30,000- total costs $360,000- advertising fee 2%- royalty fee 7%
services- advertising/marketing- design- financial assistance available- management- purchasing- site location- staff training
UrBAn KitChen/seLeCt sAnDwiCh SELECT FOOD SERVICES INC.155 Gordon Baker Rd., Ste. 214Toronto, Ont. M2H 3N5416-391-1244 Director of Franchising: Carol Kahn
history, Plans- established in 1979 - 22 units in Canada (20 franchised)
Franchise Costs- initial franchise fee $25,000 - equipment/site cost $300,000- total cost $325,000 - $350,000- advertising fee 3%- royalty fee 7%
services- advertising/marketing- design- lease negotiation - management- purchasing- site location - staff training- supplies
VALentineMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 1984- 99 units in Canada (all franchised)
Franchise Costs- initial franchise fee $25,000- advertising fee 2.5%- royalty fee 5%
services- information available upon request
VAneLLisMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2003 - 44 units in Canada; 95 worldwide(45 franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
2013 Franchise Report »»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 49FOODSERVICEWORLD.COM
VAn hoUtte CAFE-BISTRO G.M.C.R. CANADA S.E.C3700 Rue Jean-RivardMontreal, Que. H1Z 4K3514-789-4661 Director of Franchising: Claude Monette
history, Plans- established in 1919 - 70 units in Canada (65 franchised)- plans to open 10 new locations per year
Franchise Costs- initial franchise fee $40,000- equipment/site cost $400,000- other costs $60,000- total costs $500,000- advertising fee 3%- royalty fee 5%- innovation fee 0.5%
services- advertising/marketing- design- financial assistance available - lease negotiation - management- purchasing- site location- staff training- supplies
VerA’s BUrger shACK42 West 8th Ave., Ste. 3Vancouver, B.C. V6W 1T7604-683-8372 Director, Franchise Operations:Gerald Tritt
history, Plans- established in 1977 - 18 units in Canada (15 franchised)- plans to expand into EasternCanada, Alberta and U.S.
Franchise Costs- initial franchise fee $30,000- equipment/site cost $200,000- other costs $120,000- total cost $350,000- advertising fee 1.5%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management - purchasing- site location- staff training- supplies
Vie & nAMMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy, Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2008 - 4 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 -$40,000 - advertising fee 1%- royalty fee 6%
services- information available upon request
ViLLA MADinAMTY TIKI MING ENTERPRISES INC.8150 Transcanada Hwy., Ste. 200St-Laurent, Que. H4S 1M5514-336-8885 President: Stanley Ma
history, Plans- founded in 2003- 40 units in Canada (all franchised)
Franchise Costs- initial franchise fee $30,000 - $40,000 - advertising fee 1.5%- royalty fee 6%
services- information available upon request
Vinnie gAMBini’sRESTO PRO1955 Côte de Liesse, Ste. 205St-Laurent, Que. H4N 3A8514-856-5555
history, Plans- established in 2000 - 4 units in Canada
Franchise Costs- information available upon request
services- information available upon request
wAsABi griLL AnD nooDLeWASABI GRILL AND NOODLE(CANADA) INC.85 Citizen Ct., Unit 9Markham, Ont. L6G 1A8905-946-7200Director, Non-TraditionalDevelopment: Bob Cook
history, Plans- established in 2011- 1 unit in Canada
Franchise Costs- initial franchise fee $20,000- royalty fee 7%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training- supplies
wenDY’s restAUrAnts oF CAnADA inC.240 Wyecroft Rd.Oakville, Ont. L6K 2G7905-849-7685 VP, Finance & Development: Mark White
history, Plans- established in 1969 - 369 units in Canada (231 franchised)
Franchise Costs- initial franchise fee $35,000- advertising fee 4% - royalty fee 4%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location - staff training- supplies
wiLLiAMs Fresh CAFe inC.202 Grand River Ave.Brantford, Ont. N3T 4X9519-752-4850 CEO: Rainer Mueller
history, Plans- established in 1993- 39 units in Canada (all franchised)
Franchise Costs- initial franchise fee $35,000- total cost $500,000 - $650,000 (for full size café)- advertising fee 1.5%- royalty fee 6%
services- advertising/marketing- design- lease negotiation- management- purchasing- site location- staff training - supplies
wiMPY’s DinerWIMPY’S DINER INC.3559 St. Clair Ave. E.Toronto, Ont. M1K 1L6416-269-4679 Director of Franchising: Jim Daikos
history, Plans- 45 units in Canada- plans to open 5 units in 2013
Franchise Costs- initial franchise fee $20,000- total cost $300,000
services- advertising/marketing- lease negotiation- management- purchasing- site location- staff training
woK Box Fresh AsiAn KitChen19074 22nd Avenue, Unit 102Surrey, B.C. V3S 3S6778-545-0233 Contact: Lawrence Eade
history, Plans- established in 2004 - 50-plus units in Canada (all fran-chised), 5-plus units in U.S.- plans on extensive growth inCanada and the U.S. - Master Licenses available
Franchise Costs- initial franchise fee $25,000- equipment/site cost $250,000 - $300,000- other costs $15,000 - $50,000- total costs $325,000 - $400,000- advertising fee 3%- royalty fee 6%
services- advertising/marketing- design- financial assistance available- lease negotiation- management- purchasing- site location- staff training- supplies
(the) worKs goUrMet BUrger Bistro149 Lakeshore Rd. E.Oakville, Ont. L6J 1H3855-799-6757 President: Andy O’Brien
history, Plans- established in 2001 - 18 units in Canada (12 franchised)- plans to open 15 more units in 2013
Franchise Costs- initial franchise fee $45,000- equipment/site cost $480,000 - $650,000- other costs $150,000 - $250,000- total costs $675,000 - $945,000- advertising fee 6%- royalty fee 2%
services- advertising/marketing- design- lease negotiation- purchasing- site location- staff training
»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»» Franchise Report 2013
YUM! restAUrAnts internAtionAL (CAnADA) LP101 Exchange Ave.Vaughan, Ont. L4K 5R6416-664-5200 Director of Franchising: Adrianne Chow
history, Plans- established in 1952 - 1,020 units in Canada
Franchise Costs- initial franchise fee $46,900 - advertising fee 5%- royalty fee 6%
services- advertising/marketing- design- site location- staff training
241 PizzA CHAIRMAN’S BRAND CORP.77 Progress Ave.Toronto, Ont. M1P 2Y7416-646-0987 VP, Franchising & Development:Larry Santolini
history, Plans- established in 1986
- 98 units in Canada (all franchised)
Franchise Costs- initial franchise fee $20,000- equipment/site cost $68,000 - $88,000- other costs $40,000 - $90,000- total costs $128,000 - $198,000- advertising fee 3% or flat rate- royalty fee 8% of call centre orders
services- advertising/marketing- design- financial assistance available - lease negotiation
- management- purchasing- site location- staff training- supplies
2013 Franchise Report »»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»
For over twenty years, IL FORNELLO has
excelled at offering a dining experience reminiscent
of the casual trattorias of Italy with a delicious menu that features fresh Italian ingredients, house-made
pastas and the classic thin crust pizzas baked in an authentic
wood-burning oven.
IL FORNELLO, a restaurant destination for everyone
any day, every day.
Franchise InquiriesSean Fleming 647.282.1861
sean@ilfornello.com
Tenant RepresentativeToby Singlehurst 416.219.3874
toby@jennum.com
Opening 2013 Barrie and Ottawa
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 51FOODSERVICEWORLD.COM
CrFA PreView
F oodservice is set to take centre stage at the 67th
annual CRFA Show, which is expected to attract
1,200 exhibit booths and approximately 14,000
attendees to Toronto’s Direct Energy Centre
between March 3 and 5.
This year, regional booths are gaining floor space with an
influx of U.S. state pavilions and an expanded Ontario
pavilion that will cover 5,000 sq. ft. and feature a culinary
stage. “[It’s] going to have a bigger look, and there’s going to
be 50 of the province’s most innovative food companies,”
explains Garth Whyte, president and CEO of the Canadian
Restaurant and Foodservices Association (CRFA).
Meanwhile, beverage companies are also under the spot-
light this year. “One of the biggest things we’ve struggled
with is trying to bring more beverage and alcohol [vendors]
into the show,” explains Edwin Cabural, director of
Expositions. So the Flair Bartending Stage will complement
the coffee pavilion, which will be open to tea suppliers and
include coffee, tea, POS equipment, cups and more. Building
on that idea, a new pop-up bistro will offer samples of specialty meats, cheeses and
alcoholic beverages for purchase.
The star-studded event will also include demos by Mark McEwan, Vikram Vij
and Anna Olson, to name a few, while chef David Adjey, the show’s “roving ambas-
sador” will interact with attendees and compile a list of “can’t miss” booths.
In terms of show events, CBC personality George Stroumboulopoulos will
host the annual Breakfast of Champions, March 5, featuring Paul Methot of Pizza
Pizza, Debra Lykkemark of Culinary Capers — a Vancouver-based catering com-
pany — and Susan Senecal of A&W Food Services of Canada sharing business
tips. And, March 4 the annual Celebrate! Industry Night Out that honours the
show’s best booths and long-standing CRFA exhibitors will present Kendale
Products Ltd., with an award for its 50-plus years at the show.
As organizers prepare to open the doors, they’re optimistic. “There was a lot of
buzz last year, and we’re building on that, and we are expecting to match or
exceed what we had last year,” sums up Whyte.
Until then, keep reading for a sneak peak of some of the products that will be
on display at this year’s show.
reADY, set, go The annual CRFA Show returns next month with a spotlight on regional exhibitors, food-and-drink demos and top chefs BY jACKie sLoAt-sPenCer
Keep your eyes peeled for F&H’s April issue, which will include a special supplement about the ontario pavilion featured at this year’s CrFA show.[ ]�
52 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
CrFA PreView
CooK & ChiLLGBS Food Service Equipment’s
new FX CombiStar oven offers
an “eco-cooking” and cleaning
mode, and a “plus-boost”
mode for heavy operating.
Available in both electric or
gas, the FX CombiStar uses
multi-speed reversing motors
and boilerless operation.gBs Food service equipment inc.
jUiCe it UPThe Rotor Sanamat Inox juicer is
a compact commercial juice
extractor that separates juice from
its pulp into a stainless-steel seal-
ing system, with two speeds —
5,500 rpm and 7,200 rpm.rotor Lips Ltd./Chesherequipment
DrinK UP G.E.T.’s new Irish coffee mug, stemless wine glass and
black coffee mug look and feel like glass and ceramic,
while offering the durability of plastic. The designs feature
break-resistant and shatter-proof material. g.e.t. enterprises, LLC
BLenDing inDynamic’s new 2.2-lb
Minipro immersion
blender now fits three
interchangeable attach-
ments, including a food-
processor bowl, food
mill/ricer and whisk. Dynamic
Fresh siPPing Bevtech’s Enomatic
system dispenses wine
directly from the bottle
and keeps it fresh for
more than three weeks.
The Enomatic also offers
automated and precise
pouring using portion-
control technology,
which eliminates
unnecessary waste. Bevtech
Bite-sizeD goUrMetThe Nuvo Gourmet Authentic Arancini
Stuffed Rice Balls are made from Italian
Arborio rice and saffron and filled with
mozzarella cheese and tomato sauce.Maximum Food sales
BAMBoo Power The 50-ct Bamboo Foodservice Towel is natu-
ral, compostable, absorbent and anti-bacterial. red tag Distributors inc.
toP PresentAtionThe Vidacasa Rectangular 60-series
dinnerware keeps cold cuts and other
meats at 4°C for up to six hours,
without using external power. Its long
standard size suits square-shaped
plates for seafood, meat buffets and
catering events. Vidacasa/Chesher equipment
Signature Breakfast SponsorSignature Reception Sponsor
March 3-5, 2013Direct Energy Centre
Exhibition Place, Toronto, Ontario
www.crfashow.ca
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March 3-5, 2013Direct Energy Centre
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REVISION: FINAL DATE: NOVEMBER 23, 2012
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CONTACT: Barbara MacDonald DATE REQUIRED: November, 2012 LIVE AREA: 7.125” x 9.625”
Brand Culture Marketing & Promotions
14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5
T: 905 361 0305 F: 905 629 9305
setting the sCene:England’s Bel CantoRestaurant offers a combination of live operatic performancesand French cuisine.Students, training to besingers, belt out arias inbetween serving dishessuch as foie gras (topright) and crab and lobster carpaccio (bottom left)
54 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 55FOODSERVICEWORLD.COM
internAtionAL
i t’s a well-known fact that aspiring stars try to
make ends meet by working as waiters. But at
London, England’s Bel Canto Restaurant, the
wait staff serves customers their meal in
between performing arias from popular opera
scores. One minute the waitress is serving warm
crab gâteau with baby leeks and balsamic
glaze, the next, she’s strutting around the tables in
an 18th-century costume, while belting out “La
Habanera” from Bizet’s Carmen or joining with col-
leagues to re-create the festive drinking-song from
La Traviata against a dramatic crimson backdrop.
The idea behind the aptly named Bel Canto is to
blend opera with fine-dining. Each member of the
resto’s wait staff is an aspiring singer and registered
student at one of three prestigious training schools in
London: the Royal College of Music, the Royal
Academy or the Guildhall School of Music. The ros-
ter of students hail from 20 different nations, includ-
ing Spain, France, New Zealand, Belgium, Brazil,
Ireland, Portugal, Japan and of course the restau-
rant’s home turf, England.
Jean-Paul Maurel, Bel Canto’s founder and co-
owner, opened his London operation in 2008 after
establishing two similar ventures in France 11 years
A FEASTFOR THE
SENSESAspiring opera stars deliver
arias between serving courses atEngland’s Bel Canto Restaurant
BY hArrY w. PoPe
FAst FACtThe term bel canto
means ‘beautiful
music’ and was first
used in Italy in the
late 17th century.
MAP itBel Canto Restaurantis located inEngland’s CorusHotel at 1 LancasterGate in the leafy district of Bayswater.
internAtionAL
earlier — one in central Paris the other in the
Neuilly-sur-Seine area. An avid opera lover,
he oversees 60 singers and 10 pianists and
employs a different team of voices each
evening to recreate the operatic cast; it all
makes for a frenzied night of hospitality. “It is
a quite complicated routine having to fre-
quently liaise with our kitchen, because an
aria by composers such as Verdi, Puccini,
Mozart, Rossini and Bellini are sung every 15
minutes during dinner,” he says. “We do not
serve any food just before the singing nor
during it, so we have to keep asking our chef:
‘Are we OK to sing now?’”
Such a nightly routine presents a challenge
for the kitchen staff, but chef Giles Martin is
imperturbable. “In an operation such as this,
requiring precision timing for food delivery, we
have to be unflappable,” he says “We strive to
provide our clientele with a truly unforgettable
evening, so, for us, working at Bel Canto is not
just helping run a business, it’s a passion.”
It’s clear the culinary experience isn’t com-
promised at the restaurant that regularly fills
80 per cent of its 100-plus seats. Martin pre-
pares traditional French dishes such as Coq
au Vin, braised ox cheek, sea trout steamed
with aromatic lemongrass and tomato terrine
with a mascarpone and basil quenelle. And,
the fixed-price menu, which changes season-
ally, gives diners a choice between two cours-
es ($66), three courses ($77) and four courses
($92), served from Tuesday to Saturday
between 7 and 11 p.m.
In the dining room, at least four singers are
on duty during each service and the effect is
dramatic. “We find the customers are both
enchanted and sometimes overwhelmed,” says
Antonina Maurel, Bel Canto’s artistic director.
“People are not used to having opera singers
at such close quarters.” Antonina auditions a
long list of applicants, ranging between the
ages of 20 and 27; most have previous experi-
ence in foodservice.
And, the singers are just as enthusiastic as
their audiences and are delighted with the
gig. “You get the chance to perform in front
of a live audience,” says Victoria Gray, a 22-
year-old mezzo-soprano who attends the
Guildhall School. “It’s a wonderful experi-
ence.” Waiter Koji Terada, a Royal Academy
student, has grand dreams. “Neither of my
parents are musical, but I hope one day they
will see me perform at the Royal Opera
House here in London or at the Metropolitan
in New York.”
And, Bel Canto’s patrons help transform
those dreams into reality. “These students
have such dedication, such talent and they
make so many sacrifices,” says Maurel. “They
can’t drink, can’t smoke and are always study-
ing, practising, rehearsing. To provide them
with support is a privilege.”
But, that doesn’t mean Maurel is content
to stand still. “I am thinking of developing a
franchise operation,” he confesses, offering
scant details. That aria is being perfected for
another day. �
FOODSERVICE AND HOSPITALITY FEBRUARY 2013 57FOODSERVICEWORLD.COM
Bigger is better —
at least when it
comes to the
world of entertainment
systems in foodservice.
As technology evolves,
patrons are seeking an
immersive entertainment
experience, so bars and
restaurants are obliging
and putting big bucks
into eye-popping televi-
sion and sound systems.
The competitive spirit
is palpable as venue own-
ers work to outdo each
other with all the displays
and on-screen content
they can muster for
media-hungry patrons.
As Lorne Bjorgan, presi-
dent of Design
Electronics, a Niagara
Falls, Ont.-based audio-
visual and IT design and
installation company,
puts it: “If you want to be
the number-1 bar in
town, and charge $8 a
beer, you better give peo-
ple a reason to be there.”
The audio-visual com-
ponent is a huge part of
the restaurant experience
at Real Sports Bar & Grill
sites in Toronto and
Ottawa, says Rajani J.
Kamath, director,
Corporate Communica-
tions for Maple Leaf
Sports & Entertainment.
In fact, entertainment
systems represent one of
four of the company’s
critical strategic pillars
(the others being culi-
nary experience, design
and service). “That’s why
a large portion of the
budget goes into making
sure we deliver the best
quality [entertainment]
experience for fans.” That
entertainment includes
North America’s largest
restaurant large-screen
display and a wealth of
high-definition televi-
sions in every viewing
location imaginable.
But, before Real
Sports grabbed the big-
screen spotlight in
Toronto, there was Wegz
Stadium Bar in Vaughan,
Ont. Opened in 2004, the
entertainment system for
this Woodbine Entertain-
ment Group project was
by far the largest in the
Greater Toronto Area,
says Chris Mills, GM.
“The intent was to
attract new people to the
sport of horse racing by
kitting out a 23,000-
square-foot stadium bar
with a 360° view of races
and other sporting
events. Today the site
boasts 13 large flat-
screen projectors and 120
flat-panel televisions,
along with an integrated
touch-screen control
panel for authorized staff
to manage the restau-
rant’s technology. “It
doesn’t matter where you
sit, you get a big-screen
view,” Mills says.
The Wegz GM partic-
ularly likes the Crestron
control panel used to
manage audio and visual
it’s showtiMe Multimedia entertainment systems are becoming a point of competitive pride BY Denise DeVeAU
FUtUre ConsiDerAtionsWith hundreds of thousands of dollars at stake, future-proofing is important for restaurant
entertainment systems. Consider the following tips — provided by Niagara Falls, Ont.’s Design
Electronics, an audio-visual and IT design and installation company — when planning for your
restaurant’s audio-visual needs.
• If the budget allows, go end-to-end digital (versus analog), since it allows you to upgrade
pieces at a relatively low cost. (Digital offers a seven- to 10-year life expectancy on average.)
• Install high-definition technology.
• Choose an expandable matrix switching system for managing the traffic of content to differ-
ent devices. The right equipment will allow you to increase input/output functions by adding
another box.
• While everything can be run off a single network (audio-visual, POS, surveillance, Wi-Fi, et
cetera), it’s better to have a dedicated network for large-scale entertainment needs. Running
video over a network takes up a great deal of bandwidth and could slow other functions.
• Install control panels that can be easily upgraded and configured.
• Ensure that whoever you deal with can support the installation and hire local contractors
when possible. It’s essential to have a “first-responder” on hand who knows the system if
anything breaks down.
wiDe APPeAL: BostonPizza has integrated entertainment into itsToronto flagship restaurantwith everything from big-screen TVs to colouredlighting for Toronto game days
eQUiPMent
58 FOODSERVICE AND HOSPITALITY FEBRUARY 2013 FOODSERVICEWORLD.COM
feeds. Mills describes the
touch-screen-based sys-
tem as “idiot-proof.” He
explains: “A lot of things
are pre-programmed so
you can make selections
without putting too
much thought into it.
You can show 12 to 13
games at any given time
on multiple screens
depending on what the
guest wants.” The origi-
nal bill was $500,000,
Mills reports. “But I’ve
heard of people spend-
ing well over double that
for their systems.”
Design Electronics’
Bjorgan confirms it’s not
unusual to see high-end
audio-video installations
ranging in price from
$500,000 to $1 million.
With a good setup, the
options can extend well
beyond what’s running
on the big screen to cre-
ate a more interactive
experience, he notes.
At the flagship Boston
Pizza project in downtown
Toronto, for example,
audio-visual controls are
integrated with lighting to
create mood changes relat-
ing to the time of day or
event, explains Bjorgan,
who did work on the proj-
ect. “When [the] Toronto
[Maple Leafs] score a goal,
you can push a button to
sound a horn and change
the lights to blue. If it’s
Montreal, it goes red.”
Keeping in step with
technological advances is
a constant battle. “When
we opened, no one else in
Toronto was doing any-
thing remotely similar to
a large-format sports
bar,” says Wegz’s Mills.
“But you have to stay
progressive, because oth-
ers have looked at what
we’ve done and taken
things to a different level.”
Given the pace of
technology, Wegz
reviews its entertainment
equipment on an annual
basis to determine main-
tenance needs and
expansion plans. “We
bring in key suppliers to
answer questions about
where we are and what
we want to do.
Everything has to be
done with the future in
mind.” For example, last
year, Wegz underwent a
$100,000 upgrade that
involved swapping older
displays for high-defini-
tion Panasonic screens.
It’s not just arena-style
bars getting into the high-
definition act. With more
than 800 restaurants in
the U.S. and Canada,
Buffalo Wild Wings’
(BWW) audio-visual
inventory list is immense.
The company has come a
long way on the technolo-
gy front since it opened its
first shop with a single
cathode-ray-tube (CRT)
screen in 1982. Today,
each site has 40+ Sharp
high-definition televisions
and big-screen projectors.
“Five years ago we made a
big push to high-defini-
tion,” says Joe Dungca, the
chain’s audio-video spe-
cialist in Minneapolis. He
estimates typical audio-
visual budgets are approxi-
mately $150,000 to
$175,000 per location,
which averages 5,700 sq. ft.
Its restaurants also feature
kiosks with up to four
pay-per-use touch-screen
gaming consoles that can
be brought to the table.
“These have been pretty
popular. They enhance the
guest experience and
[generate revenue].”
When the company
eQUiPMent
KeeP it siMPLe: Touch-screen interfacesallow restaurant managers to easily control their video feeds
moved to Canada two
years ago, it discovered
that, while a lot could be
standardized, there were
some regional aspects to
consider in planning.
“Canada presented some
interesting challenges in
terms of content we were
able to provide and what
sports the fans pre-
ferred,” he says. In the
U.S., almost all cable and
satellite services are pro-
vided by DirecTV, he
explains. “In Canada you
don’t have that option.
We might need to use
Rogers as a cable
provider and Bell for
satellite, for example.”
As things evolve,
BWW is switching to
larger televisions in lieu
of projectors. “We’re
working with Sharp to
provide the displays.
While projectors are
cheaper to install when
you want large screens,
they tend to be high
maintenance pieces of
equipment,” Dungca says.
“Bulbs traditionally last
about 2,000 hours. Given
the grease and smoke you
find in a restaurant envi-
ronment, and the fact
they run 14 to 16 hours a
day, that’s a lot of usage.”
That said, the cost gap is
narrowing as large-screen
televisions become more
affordable. “There was a
time when using projec-
tion was a good way to
get that larger screen size.
But when you look at the
costs to run them over
five years, it makes sense
to go with larger-format
televisions,” he says.
While it pays to be
practical, Desgin
Electronics’ Bjorgan notes
that equipment is one
area to avoid cutting cor-
ners. “You probably have
to spend 50 per cent or
more for commercial-
grade equipment. But
consumer products are
just not built to run more
than a few hours a day so
they become junk within
a year. After three years, a
high-quality display will
still look good.”�
There was a time whenusing projectionwas a good wayto get that larger screensize. But whenyou look at thecosts to runthem over fiveyears, it makessense to gowith larger-for-mat televisions
“VenDorinForMAtionCheck the cheatsheet
below for names and coor-
dinates of a couple multi-
media entertainment sys-
tems vendors:
CDw Canada (cdw.ca)
Design electronics(designelectronics.net)
Crestron(crestron.com)
For a complete
supplier’s list, check
the Buyer’s Guide at
foodserviceworld.com.
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Ashot of tequila is par for
the course in college,
which partly explains
why it’s the fourth fastest-grow-
ing spirit category in Canada
after bourbon, Irish whiskey and
spiced rum; it’s also boasted a
steady double-digit growth rate
since 2007, according to Ottawa’s
Association of Canadian Distillers
(ACD). ACD figures also show
the market is still dominated by
inexpensive mixto tequilas,
namely Jose Cuervo Gold, Sauza
Gold and Sauza Silver (made
with 51-per-cent agave or more),
which are three tequilas that
make up more than 50 per cent
of sales. That said, the premium
and super-premium tequilas are
making an impact, too.
There’s now more product
variety, more small-batch dis-
tilleries and quality tequilas in
our market than ever before.
Ontario is driving the overall
growth up 13 per cent, with the
largest volume of sales (more
than 100,000 nine-litre cases)
and more than 70 different
brands in the market; B.C., and
Alberta take the second and
third spots in sales in volume
and dollars, according to ACD.
However Canada is still way
behind the U.S. in selection.
For example, Scottsdale, Ariz.’s
Relish Bistro at the Phoenician
Hotel has more than 250 tequi-
las (ranging from about $9 a
shot to $400 for two ounces of
Clase Azul Ultra Anejo).
Reposado Bar in Toronto,
which specializes in tequila,
offers approximately 115 selec-
tions of the spirit, and business
seems good, according to bar-
tender and long-time employee
Kit Birchard. “There was a hole
in the marketplace when we first
opened,” he says, continuing on
to explain a supply problem. “We
can only private order so much.
It’s much easier to acquire tequi-
la in the U.S.,” he admits, adding
that the bar is stocked well with
high-end tequilas. “We have a
very strong top shelf now.” Its
most expensive tequila is Clase
Azul Ultra Anejo ($140 an ounce
— a bargain compared to Relish
Bistro’s $400 price for two
ounces). Birchard’s easiest pre-
mium sell is Don Julio 1942
($17 an ounce).
Meanwhile, the margarita
(traditionally made with tequila,
triple sec and lime juice) has
made a comeback in Toronto,
thanks to the taco craze and
popularity of premium cocktails.
At La Carnita, a taqueria on
College Street, owner Andrew
Richmond sells “a ton” of mar-
garitas and mixes them with
quality tequila. “We only buy
100-per-cent agave tequilas,” he
says. “Most bars use a mixto
tequila as their rail. Our rail
tequila is the premium Tromba.
We start with good product.”
The market for high-end
tequila in Quebec is also bud-
ding, according to Lawrence
Picard, a Montreal mixologist.
“What’s trendy in Quebec is
very light tequila that doesn’t
taste so agave,” says Picard.
“Cazadores and Patron really do
well, because, while they’re 100-
per-cent agave, they’re light on
the agave taste.” And, that’s not
just true in Quebec. ACD figures
show Patron, El Jimador and
Cazadores are growing by the
double-digits, driven by B.C.,
Alberta and Ontario.
Bartenders and brand man-
agers alike agree the biggest
challenge with tequila is over-
coming the stereotype perpetu-
ated in college that it’s a harsh
spirit best consumed with a lick
of salt and a bite of lime.
Former students who knocked
back rough shots of poor-quali-
ty tequila often retain bad
memories of the spirit, but the
premium and deluxe tequilas in
the market now are changing
that nightmare into a dreamy
taste experience. �
the rootsIn 1974 the Mexican government designated Jalisco and four other Mexican states as theonly regions that could produce government-certified tequila — the distilled spirit based onthe agave plant. In Jalisco, production is authorized in the whole region, which explainswhy experts estimate approximately 98 per cent of tequila is derived from the area. Therest can only be produced in small strictly defined areas within their Mexican state. Thespirit itself got its current name from the town of Tequila, named after the Tequili tribe whofirst inhabited Jalisco. Today, experts estimate there are more than 140 tequila distilleries inMexico and more than 3,000 registered brands. The spiny Weber Blue Agave plant, deifiedby the Aztecs, is the key to tequila’s unique flavour. Distantly related to the lily and aloefamily, it takes seven to nine years to grow to harvest size. By law, tequila must be pro-duced from no less than 51 per cent of sugars from the blue agave, with the rest from othernatural sugars, most commonly corn or sugar cane. If the label doesn’t distinguish it as100-per-cent Agave, it is a mixto tequila, though this descriptor is seldom on the label.
PoUring For ProFits
teQUiLA risingThe budding spirit is winning favour with thegrowth of premium and super-premium tequilasBY MArgAret swAine
60 FOODSERVICE AND HOSPITALITY FEBRUARY 2013
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CheF’s Corner
justin Leboe took a job at the now defunct Umberto in
Vancouver when he was 13 and immediately knew he wanted to
be a chef — he just didn’t know for how long. So, Leboe
remained in the kitchen, even during his brief stint at Burnaby, B.C.’s
Simon Fraser University (SFU) where he studied political science,
admittedly to satisfy curiosity and appease his parents.
After dropping out, Leboe snubbed the formal education system,
furthering his culinary training by writing the best chefs in North
America to ask for work. His skills were shaped at some of the finest
restaurants around the world, including L.A.’s Peninsula Hotel,
Toronto’s Accolade and California’s French Laundry.
But, the chef ’s restaurant Model Milk is a departure from the fine-
dining restaurants in which he sharpened his culinary skills. In fact,
after moving to Calgary to head up a new fine-dining site called Rush,
he decided to create a restaurant that was less constrictive in terms of
the menu and atmosphere. “Where I come from, and the background
and the timeframe of where I worked, fine-dining was the goal of
every chef,” Leboe says, explaining how landing a job at a high-end
restaurant was always defined as the moment you knew you had
arrived. His own culinary venture would be different. “I wanted this
restaurant to be a reflection of my personality,” he says.
That personality is reflected from the ground up. To start, the restau-
rant is named for the building that it’s housed in — Calgary’s first dairy,
which was constructed in the 1930s. Leboe kept the name of the property
and preserved much of the original space, too. He describes the 110-seat
restaurant as “contemporary” and “raw,” a place where he could cook
dinner for his guests as he would if they came to his house to eat.
Since opening in September 2011, there have been 45 menu itera-
tions, but there are a few mainstays. For example, Leboe has a “love
affair” with hamburgers, and there is always one on the menu. At the
end of 2012, the burger was an all-natural beef patty, cured for 12
hours, served with mushroom ragout and topped with cheese curds
($18). Another signature dish is the pork tenderloin, wrapped in
house-made sausage and bacon and smoked over a southern-style
barbecue fire ($28). “I wanted to have a restaurant where I could serve
foie gras truffles on the same menu that had burgers and fried chicken,”
Leboe explains. “We achieved that.”
Although the toque — who was the only chef named on Calgary
Herald’s 2012 list of Compelling Calgarians — has lived around the
world in places such as Virginia, Los Angeles and Bermuda, he has lost
his restless energy. “At some point in this world, you have to pick a
piece of ground and fight for it,” he says.
The rising culinary star is reluctant to divulge what’s next for him,
but he will say: “We have more cards up our sleeve.” And, with the
accolades Model Milk is receiving, from customers, critics and on
media lists such as enRoute’s best new restaurant round-up and
Maclean’s rundown of the best restaurants in Canada, there is sure to
be interest when Leboe finally reveals his hand. �
BITS & BITES
PHOTO
GRAPH
Y BY C
HARLES H
OPE
the nextgenerAtionJustin Leboe is making his own rules at Calgary’s Model MilkBY shAron tinDYeBwA
64 FOODSERVICE AND HOSPITALITY FEBRUARY 2013
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Trusted Canadian Favourites.
McCain® fresh cut fries are making fresh cut prepa thing of the past.Our fresh cut fries deliver against the authentic fresh cut taste, texture and appearance your customers crave, only with greater consistency, convenience and profi t. Make them your own!
Discover the McCain® Menu Advantage and put the powerof business-building solutions to work. Contact your local McCain® sales representative today.
McCainFoodservice.ca ®/TM McCain Foods Limited © 2012
McCain® Traditional Fries Fresh Cut 3/8" Skin On
Ingredient PotatoesPlatinum Fries Potato SidesSnacks & StartersBreakfast PotatoesSelect FriesTraditional Fries
Want fresh cut taste without the fresh cut hassle?
S:7.625”S:10.375”
T:8.125”T:10.875”
B:8.625”B:11.375”