F&H February 2017 Digital Issue by Courtney A Jenkins

BIGGER IS BETTER

CA N A D I A N P U B L I CAT IO N M A I L P RO D U C T S A L E S AG R E E M E N T # 4 0 0 63 4 7 0

Large chains are best poised for growth

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CONTENTS VOLUME 49, NO. 11 | FEBRUARY 2017

DREAMSTIME.COM [GLASS OF SPRITZ APERITIF APEROL COCKTAIL WITH ORANGE SLICES AND ICE CUBES], RYAN SZULC [ALEXANDRA FESWICK]

IN THIS ISSUE

THE 2017 FRANCHISE REPORT

SIZE DOES MATTER

Big name brands continue to dominate

A FRESH FACE

Opa! of Greece has never wavered from its founder’s vision

SPREADING ITS WINGS

Pumpernickel’s has its sights set on franchise growth

TOP OF ITS GAME

Big growth on the books for Topper’s Pizza

FRANCHISE REPORT LISTINGS

FEATURES 14

BEEF IS KING

The protein’s popularity never falters

OH CANADA!

Discovering B.C.’s culinary influences

SHOW PREVIEW

A look inside the 2017 Restaurants Canada Show

GREAT BEGINNINGS

Aperitifs are gaining traction in Canadian restaurants

SPACE-AGE SERVICE

Customer service enters the realm of science fiction

FOODSERVICEANDHOSPITALITY.COM

DEPARTMENTS

FROM THE EDITOR

FYI

FROM THE DESK OF ROBERT CARTER

CHEF’S CORNER:

Alexandra Feswick, The Drake Hotel, Toronto

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

FROM THE EDITOR

FUELLING GROWTH

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

ROSANNA CAIRA rcaira@kostuchmedia.com @foodservicemag facebook.com/foodservicehospitalitymagazine

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NICK WONG, LOCATION PROVIDED BY VIA CIBO

n the foodservice industry, success is predicated not on what a restaurant operator has successfully accomplished in the past, but what is being planned for tomorrow. Nowhere is this more evident than in the franchise arena. For more than four decades, franchising has been the avenue of choice for fuelling growth and expansion in the foodservice industry while consistently spawning new concepts. Although growth is certainly more measured these days, given that many of the industry’s most successful concepts are now reaching middle age, new concepts continue to come to the fore, with one significant difference. Now, emerging concepts are distinguished more by healthy fare, with an ethnic perspective, and less on the typical foods usually associated with QSR, such as burgers, fries and pizza. Whether this trend is being driven by changing millennial tastes, aging baby boomers who are more concerned with their health or recent legislation in Ontario requiring foodservice chains with more than 20 units to post caloric information, the reality is that today’s consumers are looking to align themselves with healthier eating, opting for more wholesome foods while looking to consume less saturated fat. That means operators

will have to shift their offerings to meet those changing demands. Interestingly, while today’s franchise landscape is changing, the latest industry data from the Canadian Franchise Association shows that interest in the quick-service industry grew 131 per cent between 2015 and 2016, while interest in restaurants/dining rooms grew by 114 per cent. Not surprisingly, food franchises make up the largest sector of Canadian franchises, growing by 45.6 per cent since 2010 and now forming 40 per cent of the Canadian franchise market. And, with the fast-casual segment continuing to accelerate at the expense of fullservice, many emerging concepts will fall into this category. Certainly, burgers and fries will always form the backbone of fast food, but increasingly, tomorrow’s concepts will be healthier and more nutritious and even those stereotypical fast foods will be forced to evolve to become healthier. Clearly, healthy dining is not a passing fad, it’s entrenched as a hard-core reality. Look for meat-based dining to give way to an increase in plant-based menus, look for prominent use of pulses, grains and salads and look for less sugar and processed food. Through it all, expect local food to continue to be a huge driver in all segments of the industry. As with all matters in our lives today, let’s not underestimate the impact of technology on the foodservice industry, which will continue to make the way the industry delivers the food experience quicker and more efficient.

EST. 1968 | VOLUME 49, NO. 11 | FEBRUARY 2017 EDITOR & PUBLISHER ROSANNA CAIRA ART DIRECTOR MARGARET MOORE MANAGING EDITOR AMY BOSTOCK ASSISTANT EDITOR DANIELLE SCHALK EDITORIAL ASSISTANT ERIC ALISTER MULTIMEDIA MANAGER DEREK RAE GRAPHIC DESIGNER COURTNEY JENKINS SOCIAL MEDIA/EVENTS CO-ORDINATOR JHANELLE PORTER SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST ACCOUNT MANAGER MARIA FAMA VIECILI ACCOUNT MANAGER MAGGIE SPENCE ACCOUNT MANAGER CHERYLL SAN JUAN CUSTOMER SERVICE ASSOCIATE ELENA OSINA ADMINISTRATIVE ASSISTANT DANNA SMITH CIRCULATION PUBLICATION PARTNERS CONTROLLER DANIELA PRICOIU

ADVISORY BOARD CARA OPERATIONS KEN OTTO CRAVE IT RESTAURANT GROUP ALEX RECHICHI FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN JOEY RESTAURANT GROUP BRITT INNES KATIE JESSOP REGISTERED DIETITIAN KATIE JESSOP LECOURS WOLFSON LIMITED NORMAN WOLFSON MANITOWOC FOODSERVICE JACQUES SEGUIN SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS SOUTH ST. BURGER CO. JAY GOULD THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceandhospitality.com 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: foodserviceandhospitality.com. SUBSCRIPTION RATES: 1-year subscription, $55; U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). RETURN MAIL TO: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International, Restaurants Canada, The American Business Media and Magazines Canada. We acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock.

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TAXING TIMES

FROM

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New distillery tax deals a real blow to Ontario craft-spirit producers BY AMY BOSTOCK

SINCE 2011, THE NUMBER OF SMALL DISTILLERS IN THE PROVINCE HAS

n December 2016, Bill 70 — which includes a new 61.5 per cent per bottle sales tax for stores owned and operated by Ontario’s small and independent distilleries — received Royal Assent, angering an industry that has lobbied for years for a graduated tax system by volume and one similar to the current taxation of craft beer and wine in Ontario. According to Charles Benoit, president of the Ontario Craft Distillers Association (OCDA) and co-owner of Toronto Distillery Co., “the government was very clear — and I have to

give them credit for this — that they didn’t want to make it more profitable for us to sell in our own stores versus selling in the LCBO. That’s really unfortunate and short-sighted.” NDP Finance critic Catherine Fife — who has thrown her support behind the province’s craft distillery industry — said in the legislature that Ontario’s craft distillers “were blindsided by Bill 70. It will force many of them to sell their products abroad instead of in Ontario, change their business models entirely, or simply shut down.” In a release from OCDA, Rocco Panacci, co-founder of Yongehurst Distillery in Toronto, says the tax is

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a major blow to the sustainability of distilleries working to provide Ontario farm-to-table, grain-to-glass spirits, and ignores the lessons of what works and what doesn’t from Ontario’s own wine and beer-tax policy, as well as the successful spirittax policies in places such as B.C. “We were expecting a spirit tax tiered by volume,” says Panacci. “This bill demonstrates that the Liberal government doesn’t support the growth of small businesses or a healthy and competitive domestic market.” But the government, says Benoit, sees every bottle sold at a graduated rate as lost government revenue. Under the new legislation, small distilleries that can’t get LCBO listings are denied the chance to make their retail store a profit centre, meaning they can barely break even. “It makes it very tough to make a go of it and . . . C O N T I N U E D O N PA G E 6

Fast Fact: The new tax rate is 10 times what Ontario wineries pay for on-site sales.

On Oct, 28, 2016, the LCBO began allowing distillers to deliver grain-to-glass spirits to LCBO stores for retail. However, despite the significant distribution costs being downloaded to the distiller, the LCBO opted to still apply its full 140-per-cent markup to the hand-delivered grain-to-glass product.

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FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

FYI . . . CONTINUED

Meeting the needs of your discerning customers from coast to coast

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F R O M PA G E 5

going forward, this means we’re not going to have a thriving eco-system of small distilleries the way B.C. does or the way most U.S. states now enjoy. The only entries will be well-capitalized companies,” he says. The OCDA is now calling on the provincial legislature to give the tax a full hearing in committee. “If there’s no further reform soon, then the long-term effect is that we’ll have a lot of labels but a lot less real distilling going on,” says Benoit, referring to the common practice of spirits, such as whisky, being purchased in bulk and rebottled under another brand name. “We want to be makers, not fakers.” He says thanks to the way being largely paved by brewers, customers are now exploring new brands and a lot of marketers will be capitalizing on that. “Small artisan producers can do a lot to revive both urban and rural areas,” he continues. “[But Bill 70 means] Ontario will be a less interesting place and we’ll really miss out.”

BREAKFAST FOR DINNER

cDonald’s Canada has begun testing

Natural

all-day breakfast at select loca-

tions across the country, according to the Canadian Press. Canadians can now get their Egg McMuffin fix, along with other

COMING EVENTS FEB. 9 CAFP 43rd Top Management Night Gala, The Boulevard Club, Toronto. Tel: 416-422-3431; email: toronto@cafp.ca; website: cafp.ca FEB. 17-18 Winefest Edmonton, Shaw Conference Centre, Hall D, Edmonton. Tel: 403-228-0777; email: katie@celebratewinefest.com; website: celebratewinefest.com/ Edmonton FEB. 26-28 2017 Restaurants Canada Show, EnerCare Centre Toronto, Toronto. Tel: 800-387-5649 Ext. 7469; email: theshow@restaurantscanada.org; website: rcshow.com MAR. 18-19 Expo Manger Santé et Vivre Vert, Centre de Congrés, Montreal. Email: louise@expomangersante.com; website: expomangersante.com MAR. 23 Icons and Innovators Breakfast Speaker Series with Arne Sorenson, CEO of Marriott International, Tel: 416-447-0888 Ext. 235; email:dpricoiu@kostuchmedia.com; website: kostuchmedia.com/shop MAR. 24-26 Expo Manger Santé et Vivre Vert, Palais de Congrés, Quebec City. Email: louise@expomangersante.com; website: expomangersante.com APR. 6-7 The Canadian Health Food Association West Trade Show and Conference, Vancouver Convention Centre, West Building, Vancouver. Tel: 800-661-4510; email: info@chfa.ca; website: chfa.ca

breakfast staples, whenever the mood strikes. All-day breakfast is being offered at 17 restaurants in B.C., Ontario and Quebec. The majority of the locations are in Ajax and Whitby, Ont. Other locations participating in the test are Mississauga Ont.; Brampton, Ont.; the Montreal area; Langley, B.C.; and Coquitlam, B.C. The test follows

Organic/ Fairtrade

McDonald’s successful launch of all-day

APR. 19-20 13th Annual North American Summit on Food Safety, Old Mill Inn, Toronto. Tel: 866-298-9343 Ext. 200; email: customercare@strategyinstitute.com; website: foodsafetycanada.com MAY 9 Canadian Foodservice Summit, Toronto. Tel: 416-533-6066 Ext. 235; email:erick.bauer@ npd.com; website: npdgroup.ca

breakfast in the U.S. in the fall of 2015. In Canada, the chain currently offers select breakfast items all day at its two stand-

For more information, contact your local distributor or you can reach us at: WEST 1-800-661-5350 westsales@lantic.ca RogersSugar.com

EAST 1-888-526-8421 csr@lantic.ca Lantic.ca

alone McCafé locations in Toronto.

FOR MORE EVENTS VISIT

http://bit.ly/FHevents

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RESTO BUZZ

Vietnamese-style sandwich shop Bánh Mì Bánh Yiu has opened in Montreal’s Mile End district. The new restaurant serves Vietnamese sandwiches on French-style baguettes. Other items on the menu include soup-and-salad options and Vietnamese iced coffee with condensed milk. All sandwiches are $6 and soups cost $3…The King Street Food Company’s long-anticipated French restaurant La Banane has opened its doors in Toronto. Executive chef Brandon Olsen brings significant experience in French cooking, having previously worked at The French Laundry and Ad Hoc, both located in California’s Napa Valley. The 85-seat La Banane occupies the Hopscotch former space of the company’s The Saint Tavern…Calii Love opened its second location in less than six months at Bay and Cumberland streets in Toronto. Building on the success of its first restaurant in the city’s King West neighbourhood, Calii Love has expanded its menu with fresh and healthy additions, such as chef Joe Friday’s homemade bone broth. Signature poké bowls cost $10.95 for a small and $14.95 for a large…Hopscotch, co-owned by brothers Aiden and Wyatt Booth, recently opened in Toronto’s Scotia Plaza. The new eatery caters to on-the-go customers and offers chef-inspired dishes made with locally sourced, sustainable ingredients. Hopscotch’s menu features innovative dishes such as organic salads, rice and quinoa bowls, burritos, smoothies and juice, as well as locally roasted coffee…Aquilini Restaurant Group opened The Sportsbar Live at Vancouver’s Rogers Arena in late December. The 524-seat upscale 14,000-sq.-ft. venue offers in-seat dining privileges and an unobstructed view of the ice. Executive chef Robert Bartley heads up the elevated food-andbeverage program, which boasts premium menus featuring classic fan favourites with a twist, such as The Biggest, Baddest Sportsbar Wings with choice of 10 sauces; the Foot-Long Grilled Cheese; and Trainer’s Salad…Lift Bar & Grill has opened a location at Vancouver International Airport (YVR).

Opening a new restaurant? Let us in on the buzz.

FRESHII GOES PUBLIC

Restaurant chain Freshii Inc. is filing for an initial public offering of its shares. The Canadian fast-food franchise opened its first restaurant in 2005 and has since expanded to 244 locations across 15 countries.

FOODSERVICEANDHOSPITALITY.COM

The company has filed a preliminary prospectus with securities regulators in Canada for an initial public offering and secondary offering of class-A subordinate voting shares. The IPO will include a treasury offering by Freshii Inc. and a secondary offering by specific shareholders, including Freshii’s chairman and CEO, Matthew Corrin. A syndicate of underwriters, led by joint bookrunners CIBC Capital Markets and RBC Capital Markets, will manage the offering. The number of shares to be sold and the price have yet to be confirmed.

Send a high-res image, menu and background information about the new establishment to ealister@kostuchmedia.com.

FYI

IN BRIEF

Tim Hortons is preparing to introduce premium-espresso coffees in an effort to better compete in the QSR coffee wars. The brand has made a quiet move to replace its powdered espresso-based coffees with ones made from freshly ground Arabica espresso beans and

steamed milk. Restaurant Brands International Inc. will be purchasing $12,000-espresso machines for its Tim Hortons franchisees across Canada. Industry insiders predict a spring-2017 launch…Chipotle’s efforts to recover from food-safety issues was named the number-1 food story of 2016 in Hunter Public Relations’ annual Food News Study. The

study — conducted in partnership with Libran Research & Consulting — surveyed more than 1,000 Americans and asked respondents to select the top three food stories of the past 12 months…MTY Food Group Inc. has successfully acquired 60 per cent of La Diperie’s assets, pursuant to the original acquisition announcement in Nov. 2016. The total consideration for the transaction is approximately $0.9 million… Culinary students at Humber College recently competed in front of a live audience in a cookoff to create the best food-truck inspired dishes. The event was part of Humber College’s ongoing partnership with Nestlé Professional. Kris Wray earned first place for his Chinese steam buns with red Thai curry-marinated chicken thighs…Famoso Neapolitan Pizzeria has opened its 29th franchised location on Rochdale Boulevard in Regina — the second Regina-based Famoso to open in as many years and the first of three locations slated for Saskatchewan in late 2016 and early 2017.

PEOPLE

Scott Ward is the new president and COO of Browns Restaurant Group. Ward, who joined Browns in 2009, has already assumed most day-to-day operational responsibilities for the company…Chef Amanda Ray from Oliver & Bonacini’s Canteen Restaurant was named the winner of the Gold Medal Plates competition in Toronto. Chef Albet Ponzo of Le Sélect Bistro and Ravine Estates Winery Restaurant’s Ross Midgley joined Ray on the podium, earning silver and bronze medals, respectively.

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SUPPLY SIDE

Blue Point Capital Partners has acquired controlling interest in Hendrix Hotel & Restaurant Equipment and Supplies. Effective immediately, Canada’s two largest foodservice-equipment dealers, Hendrix and Russell Food Equipment, will become one company under the banner of Russell Hendrix Foodservice Equipment… Rubbermaid Commercial Products has launched a colour-coded foodservice system designed to help commercial kitchens reduce foodborne illness and cross-contamination. The colour-coded line, which received the American Culinary Federation Seal of Approval, covers everything from prep tools to storage.

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FROM THE DESK OF ROBERT CARTER

DELVING INTO DELIVERY Technology and the millennial cohort are the driving forces behind increased delivery demand

By the Numbers (year ending 2016)

Total delivery occasions in Canada: 170 million Increase in delivery orders made via mobile apps: 15% Average eatercheck size for delivery orders: $12.89

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cent on the year in 2016. n today’s flat foodservice environment, Given that mobile ordering is driving delivwhere attracting consumers continues ery, it comes as no surprise that the QSR segto be a struggle, it’s no wonder delivery ment still accounts for the majority of delivhas seen steady growth over the last few ery traffic. In 2016, 66 per cent of all delivery years. Total delivery occasions in Canada occasions were made to QSR, while the famamounted to 170-million in 2016 and have ily/mid-scale segment attracted 21 per cent increased at a relatively steady pace of one of delivery occasions. That said, the family/ per cent year-over-year for the last five years. While this number may seem somewhat mod- mid-scale segment actually saw an increase in delivery traffic in 2016 (six per cent growth) est, the development of mobile-payment apps while QSR declined and third-party delivery services in recent Millennials (18 to 34) account for nine per cent. This years have provided 36 per cent of all delivery orders divergence is being driven by family/mida new and innovative scale-style restaurants type of tool that many such as Swiss Chalet and St. Hubert, which operators are now leveraging to grow delivery successfully launched and promoted mobile orders in place of stagnant on-site traffic. apps in 2016, leading to greater demand for Delivery orders made via mobile apps delivery meals overall. Furthermore, thirdgrew by more than 15 per cent last year. party delivery services such as Uber Eats are Furthermore, mobile-delivery orders now now making it easier for smaller independent make up 14 per cent of all delivery occasions operators to make a mobile connection with in Canadian foodservice. This is relevant — their customers. These services have become a especially when you compare and contrast key driver of delivery, especially in the case of the mobile metrics to telephone and internet the key millennial demographic. Millennials ordering, both of which were down one per

FOODSERVICEANDHOSPITALITY.COM

(18 to 34) are the drivers of delivery — accounting for 36 per cent of all delivery orders. It is also the only segment of consumers ordering more meals via delivery on a year-over-year basis. Another reason for operators to pay attention to delivery is that compared to all other access modes, delivery garners the largest average eater-check size of $12.89. This is substantially greater than the other major access modes, where average eater-check size continues to remain below the $10 mark (on premise: $10.35, carry out: $5.90, drive thru: $4.61). FH

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.

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

FOOD FILE

Beef is still king in Canadian restaurants but new cuts are becoming the stars of the show BY ANDREW COPPOLINO

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

FOODSERVICEANDHOSPITALITY.COM

FOOD FILE

FROM BABY BURGERS TO triple-decker Grandpa Burgers and the whole A&W hamburger family in between, for Canadians, beef is king. Beef consumption in the nation has been steady since the mid-1990s and despite currently flat cattle futures, the recently

“Canadians hold a special place in their hearts and tastebuds for beef and aren’t willing to give it up,” says Newitt. Beef has a similar hold at more formal restaurants: at Earl’s Kitchen + Bar, the 100-per-cent groundchuck burger (Bigger Better Burger, $14.50) — with no added hormones and antibiotic-free — is one of the restaurant’s most popular items. Its beef is western Canadian, with burger patties made in-house from scratch and seared to a caramelized crisp on the outside.

“Cooked to order, it’s just a simple burger,” says Phil Gallagher, Earl’s executive chef for Canada West. “It’s very good and very consistent.” The sirloin (6 oz. is $25) is the chain’s best-selling whole muscle. Burger or steak, beef has a special place here: Canada is the seventhlargest beef exporter in the world and 11th-largest beef producer, a fact reflected in a 2015 report published by Farm Credit Canada (FCC), which is a Crown corporation overseen by Canadian Parliament.

published Canada’s Food Price Report anticipates beef demand will increase. The corollary is higher beef prices, but Canadians want beef, it seems. Tom Newitt, A&W’s senior director, Marketing, Brand Communications, says sales have increased at the chain’s 850 outlets since 2013 because consumers love beef. BEEF ACROSS THE BOARD Beef features prominently on the menu at Earl’s Kitchen + Bar (left); diners are looking for smaller portions and leaner cuts (top right and inset)

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FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

FOOD FILE

Nose-to-tail

Noshing

“Higher-end restaurants are getting very creative, using non-traditional cuts as a way to make better use of the whole animal,” says Marty Carpenter, corporate chef with Canada Beef. Sous-vide and tagine cooking is ideal for beef cheeks,

bavette (flank steak), oxtail and shank. “These dishes are driven by the desire to make better

SATISFYING FOOD EXPLORERS At one end of the spectrum, A&W, with a strong branding push for its beef, is approaching 900 burger locations; at the other is Toronto’s Barberian’s steakhouse, founded in 1959, and Kitchener’s Charcoal Steakhouse, which is celebrating six decades in business this year. But while beef will always have a place on restaurant menus, many of today’s diners want to eat it a little bit less and a little less frequently. Restaurants have responded to the trend by using less-familiar beef cuts than traditional “middle meats,” as Marty Carpenter, corporate chef with Canada Beef, calls them. He attributes a recent butchery renaissance to the trend, along with what might be called ingredient “stories” and menu narratives. “Chefs are looking to diversify menus to satisfy the consumer, who is a food explorer and always seeking something new. Featuring braising cuts such as shortribs on the menu has been

a great way to diversify cut and menu options,” Carpenter says. The tale is told through dry-aging, too. At a butcher, such as Kitchener’s Victoria Street Market, dry-aging beef for several weeks enhances flavour and tenderness by allowing natural enzymatic processes to occur. At Toronto’s Jacob’s & Co. Steakhouse, the dryaging technique the 185seat restaurant started 10 years ago is focuses heavily on primal cuts such as tenderloin (6 oz. is $39), ribeye and striploin. “At that point in time, it seemed like

use of all the cuts available,” he says, adding the approach requires strong skill-sets in butchery and cooking. In Halifax, Cut Steakhouse general manager Melissa Carey says customers “are looking for premium cuts” primarily, while Earl’s works with less familiar cuts that contain costs while offering a beefy experience. “We are using flanks, clodhammers and skirts,” says Phil Gallagher, Earl’s executive chef for Canada West. “The latter includes an interpretation of an Argentine chimichurri with a poblano purée, tomatoes and roasted potatoes. “It’s selling quite well. . . . C O N T I N U E D O N PA G E 1 8

NEW TWISTS Burgers remain perennial favourite but chefs are using different beef cuts and fat blends (above); many restaurants are featuring new and lessknown cuts of beef and presenting them in innovative ways (right)

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we were the outlier,” says Jacob’s general manager Robert Gravelle. “Now, it’s been a growing trend to see dry-aged beef being offered regularly at many restaurants, not just steakhouses.” At Cut Steakhouse in Halifax, N.S., general manager Melissa Carey says beef is dry-aged in-house for 35 to 45 days. A cart visits table-side with a presentation of various cuts so customers can learn about flavour profiles and marbling content. “People really enjoy the dry-aged beef. In our market, there is not a lot of it around,” Carey says. LOVE ME TENDER Primal cuts, such as tenderloin, remain top sellers

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ryan Gilvesy owns and operates Yu Ranch, a grass-fed beef operation in Norfolk County. Raising his herd of Texas Longhorns near Tillsonburg, Ont., he sells everything from ground beef and tenderloin to shank and beef cheeks. His is a unique approach to agriculture, to stewardship of the land and to beef. “We view the farm as a giant photovoltaic receptor that harvests the energy of the sun and pulls down carbon from the atmosphere,” Gilvesy says. The “farm hands” tasked with doing that job are the grasses that grow at Yu. But he’s not being facetious in alluding to the

carbon cycle. “That’s what plants do. And what our farm does is produce grass which harvests energy from the sun and carbon from the atmosphere.” Then the grasses are harvested — not with machines but with cattle. “If you think about it,” Gilvesy continues, “the fuel used to harvest the grasses themselves is also from the energy of the sun. Those cattle are propelled by the energy of the sun, not diesel fuel.” All that energy is then converted into lean protein in the form of beef with less fat. It’s a “natural” approach to beef, says Gilvesy. “It’s just a different way to think about farming.”

. . . C O N T I N U E D F R O M PA G E 1 6

People really like experimenting, but we can’t get too crazy.” Ironically, the cost of socalled cheaper sub-primals has risen. “Everyone is using them,” says Gallagher. Take the case of beef bones, notes Dave Meli, executive butcher at Toronto’s Healthy Butcher. Several years ago, he couldn’t give them away. “Today, I’m bringing in hundreds of pounds of bones every single week. And I’m being charged an arm and a leg for them. It’s unbelievable what’s happened with bones,” he says. Carpenter says both independent restaurants and chain operations are using cuts such as cross rib petit tender (Teres Major), chuck and shoulder cuts. Chuck flats braise very nicely, he adds. “The quality and versatility of these non-traditional cuts has many of these items finding permanent homes on menus.”

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FOOD FILE

THE LANGUAGE OF HORMONES There is growing interest in what is vaguely called “natural” beef. For Gallagher, it’s the most significant beef trend he’s witnessed in his 25 years in the business. “That’s beef raised without the use of antibiotics and growth hormones,” he says. The way the animals are treated has also become more important, he adds, “but the overuse of antibiotics in the beef industry in some people’s minds has become a big issue.” Carpenter says hormonefree is a term that can be misrepresented as “marketing positions that are grounded in food-fear [tactics].” All beef contains naturally occurring hormones, substances that are produced by the animal and which are vital to the regulation of its metabolism, reproduction and natural growth. When diners ask for “naturally raised” beef, what they are asking for is a piece of meat from cattle grown without added growth-promoting hormones, antibiotics and animal by-products. That request is becoming

popular, according to Aaron Jourden, of Chicago-based Technomic Inc. “Local sourcing, animal welfare and beef free of hormones and antibiotics all speak to this demand for better ingredients,” he says. However, geography can determine demand. Located in Longview, Alta., in the foothills of the Rockies, Longview Steakhouse is a product of its economic and political terroir when it comes to sales. According to co-owner and chef Karim Belmoufid, meat sales have jumped 80 per cent over the last year. “It’s easy for us to get organic chicken or salmon and hormone-free food. But in terms of beef, the development has been miniscule.” While Longview’s beef dishes are what the majority of the nearby ranchers produce, they do offer variety — and let their customers know about it. “When we buy local cattle from one of the ranchers that is natural and hormone-free, it’s advertised based specifically on who we purchased it from. If we have an organic product, it’s put on our specials menu,” Belmoufid says.

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FOOD FILE

FLAVOUR FORWARD

it comes to traditional cuts such as sirloins and strips, he says people prefer plain old salt and pepper. Jourden cites statistics According to Jourden, showing over the last 24 months, ginger and dill have despite the rise in popularity of more vegetable-forbecome the fastest-growing ward dishes, beef continues flavours associated with to have great appeal for beef dishes at top restaudiners, especially in craverants. “Asian flavours such able dishes such as burgers as sesame and teriyaki also and burritos. At Earl’s, the appear on the fastest-grownumber of beef items on ing flavours list,” he says. In the menu hasn’t changed, its niche market in western but the size and price-point Canada, Longview might has. “For us, the days of the add some Vietnamese influ12-ounce New York and ence to their cooking, says the big ribeyes are gone. We Belmoufid. “We have some have a veggie burger and a flexibility in playing with tofu add-on for a stir-fry — flavours and something like it allows vegetarians a way a short rib banh mi-style.” in to our menu.” At Earl’s, Gallagher also A&W’s Newitt points to experiments with different alternative ways to eat beef, flavours, marinades and Macgregors Ad Jan 2017.pdf 1 1/17/2017 5:20:23 PM including a lettuce-wrap rubs to a degree, but when

dish under development. “We see sales growing for our veggie burger and chicken, so there’s clearly a demand for vegetarian and non-beef options.” Yet beef — burgers or steaks — continue to inspire creativity, according to Carpenter. “Customization is getting to be a key feature, like building your own burger at McDonalds,” he says, add-

ing other beef cuts can also hold their own. “Crafting is gaining ground with chefs of independent operations focusing on techniques such as in-house smoking, charcuterie and dry-aging. Braising dishes such as shortribs and pulled beef have become new standards and global cuisine influences lead to new flavours and cuts that are shaping new menu options.” FH

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A WEALTH OF LOCAL INGREDIENTS FUELS THE RICH DIVERSITY OF BRITISH COLUMBIA’S CULINARY INFLUENCES STORY BY SARAH B. HOOD

FROM THE SEA Kussi oysters with shallot mignonette from Bishop’s Restaurant in Vancouver

“To understand B.C. at all, you have to look at the ocean. The indigenous cuisine was all ocean- and river-based,” says Lenore Newman, a professor at the University of the Fraser Valley who recently crossed the country in search of “Canadian” cuisine while researching her new book Speaking in Cod Tongues: A Canadian Culinary Journey. Traversing the Salish Sea — southern B.C.’s network of coastal waterways — First Nations’ peoples had access to an astonishing array of foodstuffs; most prominent, of course, being the five types of local wild salmon.

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

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oh Canada! “The wild salmon is really the British Columbia identity, full stop,” says Ned Bell, executive chef for the Vancouver Aquarium’s Ocean Wise program. “The eagle catches the salmon; the bear picks it up or hunts it; that decomposing carcass fuels the trees and the ecosystems of the longest continuous coastline in the world. The First Nations realized this thousands of years ago.” Robert Clark, former executive chef at Kambolis Group’s C Restaurant and Raincity Grill, runs sustainable-seafood outlet The Fish Counter in Vancouver. “When I got here in 1992, every restaurant in the city had salmon on the menu,

but it was farmed Atlantic salmon,” he says. “What has evolved in the chef community, and now at the retail level, is that we have gone back to significantly appreciating our wild B.C. salmon. People want to know the species, because the sockeye from the Fraser doesn’t taste like the salmon from the Skeena or the Nass.” But B.C.’s bounty extends far beyond the salmon. “We, as chefs, realize we have an ocean that pro-

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NATURE’S BOUNTY (clockwise from top left) Grand Fir tips; chef Bill Jones’ smoked B.C. salmon; halibut dish from Boulevard at Night at the Vancouver Aquarium; wild Chanterelle mushrooms; foraged Morel mushrooms and nettle

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

EATING LOCAL Dishes at Bishop’s Restaurant feature local ingredients such as Petrale sole with Morel mushrooms

National Treasure “The Nanaimo Bar, our weird little strange dessert…I became obsessed with where it came from,” admits historian Lenore Newman. “My team spent resources and assembled a Nanaimo-Bar team. We traced it to mill towns of the Lower Coast in the 1950s; as a blue-collar wife, you were expected to proThe Vancouver Sun published the first recipe called “Nanaimo Bars”, and Susan Mendelson of The Lazy Gourmet was first to sell them commercially, in the 1970s and she further popularized them at Expo 86. “What amazes me is they went from this little recipe to being seen as Canadian,” says Newman. “They’re available on B.C. Ferries. They’ve been available in Tim Hortons. The only Canadian dessert they play second fiddle to is probably the butter tart.”

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

THE EXPO EFFECT

he beginning of fine food in Vancouver, for all intents and

purposes, was Expo 86. “B.C. was never the same after it,” says historian Lenore Newman. More than 22 million people attended the fair. Vancouver’s downtown was remade and the regional-transportation system was improved. “Expo was a funny thing, because it focused on downtown,” says John Bishop of Bishop’s. “The expectation was that we were inviting the world and restaurants would be extremely busy. What happened was if you went to Expo, then you needed to stay on the grounds all day and the pavilions had their own restaurants. After a day at the fair, they straggled home past these empty restaurants. But what it did do was shine a spotlight on Vancouver.” From 1987 to 1989, Vancouver restaurants basked in the boom of Expo afterglow. “It opened B.C. to the world,” says Newman. “After that, you had the waves of immigration from Hong Kong and Mainland China and then the Olympics. It’s been this huge, fast evolution to the point where Vancouver is one of the great restaurant cities of the world — as long as you like seafood and Asian influence.”

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duce this kind of finicky dessert.”

duces sustainable seafood, the Okanagan that produces wonderful wine and the Fraser Valley that produces great produce,” says Vikram Vij, chef and CEO of Vij’s Group of Companies. “I think the most important ingredient is the pride of our own backyard.” “I feel, as a chef, I have some of the best produce — whether it’s cherries and peaches in the Okanagan, corn in Chilliwack or blueberries and cranberries in the Fraser Valley,” agrees Bell. Chef, author and renowned forager Bill Jones owns Deerholme Farm in the Cowichan Valley and runs culinary-consulting company Magnetic North Cuisine. “The blackberry is an iconic fruit throughout B.C., but particularly on the coast,” he says. “Not a lot of the blackberries picked are native. The Himalayan blackberry was introduced; it grows everywhere as an invasive weed. It has amazing flavour and it loves this climate.” And what fruit doesn’t? “The Okanagan fruit belt is truly amazing for orchards and fruit: peaches, nectarines, apples, cherries. That’s an area that’s in transition; a lot of those orchards are being torn out because that’s the biggest wine region now,” says Jones. Also, “particularly on the coastal side of B.C., the lamb is very famous. Salt Spring Island lamb has a great reputation; it’s very mild — completely different than New Zealand [lamb]. One of the things that sets the coast apart is that there’s a lot of great grass.” Lush grass also produces rich dairy products. “We have beautiful milk here; we have some great local dairy products,” says Vij. “If your cows are well pastured and grazed, everything else will follow. Elementary things such as eggs, breads, milk and cheese, they form the backbone of a great cuisine; it’s not the mushrooms and the truffles.”

oh Canada!

FROM THE LAND (right) Potato Chanterelle and Bacon Salad from chef Bill Jones (below). Jones’ dishes are strongly influenced by foraged ingredients such as wild mushrooms and berries

Those ingredients are employed in recipes from many cultures. “Today our cuisine is Creole; I think even in early days that was really clear,” says Newman. Finnish, Norwegian and British immigrants arrived fairly early, “but right from the start, there was a lot of Asian influence.” However, it took a long time for that culinary diversity to become evident in Vancouver’s restaurants. “When I first came to Vancouver in 1973, there were

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very few freestanding restaurants. There were hotel restaurants that most Vancouverites would go to for special occasions, weddings, Christmas. What few there were were either French bistro-style or Italian,” says chef John Bishop of the iconic Bishop’s. “Quite shockingly, the menus didn’t feature any locally sourced ingredients at all,” he says. “I [worked] at The Little Yellow House; there was never any thought to promote or pursue

locally sourced ingredients. We’d serve Icelandic scampi, Dover sole; even some of the oysters were imported. We imported mushrooms from Europe. If you did develop a clientele, you would never, never change your menu.” “It was Greek, a little bit of Italian and French,” recalls caterer and author Susan Mendelson of The Lazy Gourmet. “I was there, really, on that cusp,” she says, referring to her beginnings in the mid-1970s, baking sweet treats

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

oh Canada! for the intermission crowds at the Vancouver East Cultural Centre. She names a few iconic restaurants of the period: Lili La Puce (French), Orestes (Greek) and Umberto’s (Italian). The hippie movement was one of the forces that changed Vancouver dining habits, Mendelson says. “There was a big emphasis on eating healthy food and eating vegetarian. The Greek [influence] has really stayed — Mediterranean food has had a whole new life. Another thing is the Japanese influence; what was created on the West Coast was an Asian fusion that was way ahead of the rest of the country.” The opening of Granville Island in 1979 kick-started a market-shopping culture and by the time Bishop’s opened in 1985, “I had been reading stories of people like Alice Waters down in Berkeley with Chez Panisse, and Jonathan Waxman. They

were recognizing the value of associating and pairing up with local goat-cheese makers and so on. That certainly influenced my decision to pursue a more locally sourced menu,” says Bishop. “The real catalyst for me was meeting a local farm couple who said ‘We’ll get the seed catalogue out and you tell us what you want us to grow’,” he recalls. “Another part of the early equation was that the chef community was made up largely of European-trained chefs. Now, most of the young chefs here are trained in Canada. They are less traditional and more prepared to break the rules, and also you’ve got this fusion connection, with a lot of Asian cooks using their own influence, whether it’s Indian, Japanese or Chinese.” Vij opened his first restaurant in 1994. Even then, he says, “it was European-focused, with very French-, Italian- and Swiss-trained chefs. The classic old-world style:

INSPIRED CUISINE B.C. chefs no longer look to Europe for inspiration; they look in their own backyards

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Pre-contact Ocean Harvests Everyone knows salmon was important to B.C.’s First Nations, but few know about another vitally important fish: the tiny silver ooligan. Gale Smith, PhD, a founder of the British Columbia Food History Network, writes on its site that the ooligan (Thaleichthys pacifi-

cus) is a type of smelt whose body weight is 20 per cent oil. Now a threatened species, they were also known as “candle fish”, since they can be burned like a candle, and as “saviour” fish, because they were among the first fresh foods available in the spring. Prizing its nutritional and culinary qualities, “certain indigenous bands fermented [the ooligan] for the grease and it was trafficked along ‘Grease Trails’ into Alberta,” says historian Lenore Newman. European immigrants also failed to notice First Nations’ coastal clam gardens, “a technique unique to this region,” says Newman. “They would stack rocks at the low tide line to attract the clams. It’s like terrace aquaculture.”

long white aprons, bow ties, black pants.” Things finally started to change “with the influx of Asians from China, Malaysia, Singapore, India — Somalis, Punjabis from England. [They] were well educated, so they wanted to eat out and even though they liked European food, they also liked the cuisine from their homes. This started a lot of Asian restaurants with more spicing and different flavours — rather than rouladen with spätzle on the side.” No longer are B.C. kitchens looking to Europe, or even to California, for their inspirations, but rather across the Pacific Rim. And Vancouver diners don’t just want Chinese or Indian food, says Vij; they want the cuisine of a particular province. They also want it executed with local ingredients. “The chefs in the Okanagan Valley and on Vancouver Island are very united in supporting local,” says Clark. “Solid vegetarian restaurants [are] getting a grasp; it’s the natural evolution for food. More people are spending more effort and

thinking about it before they make food choices.” Foraged food and small-batch artisanal producers now represent an important part of the restaurant food chain. “We have extraordinary mushrooms and foraging in Tofino; unbelievable wild foods that are jewels are to be found all over this province; it’s teeming with extraordinary things,” says Bell. The world that I live in as a chef is evolving back to wild foods and that really speaks to me because that focuses around plants.” Jones sees cultivated truffles and sea vegetables as one of the most important local commodities. “We’re in one of the best places in the world for wild mushrooms. There are probably about 40-plus different varieties. Our aquaculture is considered to be one of the best uses of the ocean these days,” he adds. “Historically, [seaweed] was a First-Nations’ product. They dried it over wood smoke; it’s very nutritious. We use it to create vegan gelatins. It’s something you’re going to see more of.” FH

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BIGGER IS BETTER

Large chains continue to dominate in the battle for market share

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STORY BY AMY BOSTOCK

s weak traffic continues to plague the Canadian foodservice industry, stealing market share remains the prime objective of restaurants across all segments. “In Canada, restaurant sales are not trending as strongly as people would like, so it’s become a market share play,” says Geoff Wilson, principal at Toronto’s fsStrategy. “The successful franchises are the ones helping franchisees steal more customers.” The keys to that, he says, are evident in what some franchisees are already doing: offering more frequent limited-time menus and upgrades to the quality of the dining spaces “so a QSR now has a casual-dining feel, which improves a customer’s overall enjoyment of the space.”

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According to Robert Carter, executive director, Foodservice at Toronto-based NPD Group, the big players in Canada are continuing to lead the charge in these types of initiatives. “McDonald’s is starting to look at how its offerings are changing — attracting new customers and expanding its menu. That seems to have worked really well for them over the last year and we’re hearing that franchisees are happy and are buying into the change in direction as well as the continued investment in the McCafé strategy and kiosks.” A&W is continuing its aggressive expansion into Ontario, setting up a provincial field office and bringing in management from the west coast. “From what we see, consumers are still liking the direction A&W is moving, so the traffic still seems positive,” says Carter. In 2015, Wendy’s sold off approximately 380 corporately owned

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

restaurants to franchisees, followed by 260 more in 2016, to increase cash flow and reinvest back into the brand. “Wendy’s is repositioning itself with its new upscale brand and restaurant decor and it’s getting a bit of traction,” says Carter. Starbucks continues to grow at a double-digit rate by expanding beyond its coffee offerings and investing in continued beverage innovations, as well as food programs, a strategy Carter says is resonating with consumers and driving the brand’s growth. “Each one of these companies has mapped out where it’s going in order to drive greater customer satisfaction and loyalty,” adds Wilson.

NEW FACES

On Target

Although NPD

According to Smoke’s CEO and founder Ryan Smolkin,

Group’s Robert

his franchise has hit every expansion target since its launch

Carter hasn’t heard

in November 2008. Last year saw the chain open its first two

much noise on the

locations in Sudbury and also marked a significant milestone

international invest-

for the brand with the introduction of its first food-court

ment front, he does

concept. The three-unit location, which opened in July, next

name a few brands

to Smoke’s global headquarters in Ajax, Ont., brought the

with sights on the

Smokes Poutinerie, Smoke’s Weinerie and Smoke’s Burritorie

Canadian market.

brands together in one massive 2,500-sq-ft. space.

“The big story of 2016

The company is starting 2017 with more than 100 restau-

was Costa Coffee

rants in Canada — up from 76 locations as of early July 2016

Keys to Success

coming in from

— and five in the U.S., with plans to reach a total of 1,300

Europe and partner-

restaurants through global expansion to western Europe,

ing with Shell.”

the Middle East, Australia and the Asia-Pacific region by

“If you look across the landscape, there are companies that are doing a great job of certain things within their portfolios to maintain/build market share,” says Wilson. A shining example can be found at Vaughan, Ont.-based Cara Operations Ltd., which has been steadily growing its market share through acquisitions. “Cara is growing by buying additional brands and continuing to cut back-of-house costs while investing in marketing to drive sales — that’s a pretty healthy organization right now,” says Carter. Harvey’s, in particular, he says has done a great job of repositioning itself and adopting some fast-casual strategies, such as expanding toppings and introducing new products. Dairy Queen has also been expanding its offerings, experiencing good growth through its menu innovation. Innovation is key in all aspects of the industry, says Wilson, as operators strive to advance the overall experience. “A number of chains have done a lot of work to improve the service process so that the customer has a better experience. For example, more use of technology to manage transactions and drive customers back into restaurants to develop loyalty.” According to Aaron Jourden of Chicago-based Technomic, chains are making adoption of new technologies a greater part of their business — both consumer-facing and back of the house. “As new technologies proliferate, franchisors

A British multi-

2020. Smoke’s aims to reach its target through master-

national coffeehouse

franchise and license agreements, primarily in the Middle

company, Costa

East and the U.K. In the U.S., Smolkin hopes to expand his

Coffee is the second-

brand’s current five-restaurant footprint to 800 by 2020

largest coffeehouse

through multi-unit agreements rather than master-

chain in the world

franchising opportunities. — Eric Alister

behind Starbucks. “I’ve heard talk about [Costa] having freestanding units, so I expect the brand to continue to invest in Canada.” Other brands to watch include Chicago-based Potbelly Sandwiches Shop, which opened its first Canadian location last year in Toronto and Georgiabased Chick-fil-A.

need to know which are a smart investment and a sound, scalable fit for their specific concepts and growth plans.” Other standout brands in 2016 included The Keg, which Carter says continues to outperform, thanks to exceptional customer loyalty. From a regional standpoint, St. Hubert enjoyed strong brand loyalty throughout 2016. “Quebecers love that brand,” says Carter. “It’s done a lot more positioning with the fast-casual strategy and its offpremise, take-away growth is helping drive traffic. It’s also done a rebranding and upgrading of its dining rooms. They are having a good year and will likely have a good 2017 as well” Premium small-box casuals such as Browns Socialhouse, Moxy’s and Joeys also had a good year with steady traffic and Carter predicts that trend will continue into next year. But, he cautions, the segment’s success will take away from some of the more traditional casual-dining locations, such as Boston Pizza, which has been relatively flat in terms of traffic. Montana’s, East Side Mario’s and other FSRs are not experiencing the same growth as the premium-casual players overall, but “that whole segment is off the highs it experienced in 2008; it is the weakestperforming segment of the market overall,” says Carter.

“The big continue to get bigger and their marketing muscle is so strong that it’s hard for smaller players to break in,” says Carter of Canada’s franchise landscape. “So when you look at some of the smaller regional players

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

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iSTOCK.COM/MAXSATTANA

The Real-Estate Game

Booth #1411

THE FAST TRACK Last year marked another strong year for Vancouver-based Browns Restaurant Group (BRG). The Browns Socialhouse franchisor closed out 2016 with record-matching system growth, opening 13 new units for a total unit count of 62 (including three locations outside of Canada). “The big news is always our growth,” says Bruce Fox, executive vice-president – Business Development. “It’s really about creating more presence and we continue to do that, particularly in our home territory.” As the Browns’ brand expands, the BRG team is focused on continuous improvement. To this end, the company announced three new additions to its culinary team last fall. Damon Campbell, Kristian Eligh and Michael Steh, along with BRG executive sous-chef Dustin Pinder, have taken the reins of the company’s Innovation Centre. “In order to continue to fuel the growth we retooled our entire culinary outlook,” explains Fox. “The work that [these] chefs are doing in the [Innovation] Centre is starting to come into play and we will be rolling out new menus starting in the spring.” BRG expects to continue its pattern of growth in 2017, with 10 units slated to open by year end. The company’s new Liberty Kitchen brand is in the development stages and the first location is set to open late 2017. The company’s emerging London Bull concept, which currently boasts two locations, will also receive further refinement. “Our primary business is putting people in business — we’re a franchisor, that’s what we do,” says Fox. — Danielle Schalk

that are trying to grow, they are up against such behemoths as Cara, McDonald’s and Tim Hortons and it’s so hard to get your brand out in front of the public from a start-up franchise point of view.” With real-estate restrictions making Canada such a challenging market — combined with other influences such as digital, social media and constantly changing consumer preferences — it’s a competitive, challenging market to evolve and grow your brand in. “It’s a real-estate game now,” he continues. “[Growth is] all about securing the best real estate so [the big players such as] Cara and MTY have a distinct advantage because they have so many banners. They can come right in and scoop up prime locations.” He says operators have to be strategic, do everything right from an operations standpoint and be on top of their game in order to succeed. “It’s unrealistic [for operators]to think they can open large [numbers] of units in a short period of time in this market and to do it with a brand that’s not that well known in an environment where real estate is challenged; to think they’re going to immediately steal that amount of market share from the big guys in a market that’s flat is completely unrealistic.” “Good real estate is hard to find in Canada” agrees Wilson. “Particularly in the urban areas and, as a result, you have to be careful that you have an offer that’s going to differentiate you from the competition or create a new opportunity that’s going to be attractive to consumers. Otherwise, it’s going to be a ‘me-too’ situation and that doesn’t work in this environment.” FH

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KEEPING IT Mike MacDonald (left), director of Marketing and Dorrie Karris, president, Opa! of Greece

Opa! of Greece has built its brand on a commitment to fresh, high-quality ingredients STORY BY AMY BOSTOCK | PHOTOGRAPH BY COLIN WAY

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

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I OPA! OF GREECE [INTERIOR AND SOUVLAKI PITA]

n Greek culture, the word Opa is used to express a feeling of joy, high spirits and happiness. In Calgary, Alta., the word is synonymous with fresh, high-quality Greek food. Launched in 1998 by founder Niko Tiginagas, Opa! of Greece has grown from a single unit in Calgary’s Market Mall to 97 locations at the end of 2016. Although the bulk of Opa’s restaurants are in Calgary (30 units), the Western Canadian brand has opened five units in Ontario to date, with its sights set on further expansion in that market. But, says Mike MacDonald, director of Marketing for Opa! Of Greece, mall locations help build the brand and Opa’s Ontario expansion has been dwarfed due to its inability to get into those prime mall locations. “Jimmy the Greek owns Ontario and were the first to market there,” says MacDonald. “We’ll never own the same triple-A real estate they do because only one Greek -food operator is allowed in each food court. We only have five locations in Ontario right now, so people don’t know who we are. In fact, a lot of people think we are Jimmy the Greek.” Conversely, he says, Jimmy the Greek will never really expand in the west because “we own this market.” So Opa is focusing the majority of its expansion efforts closer to home — B.C., Edmonton, the Prairies and Winnipeg. There are no plans for international expansion right now. “We want to get the Canadian business operat-

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TOP SELLER The souvlaki pita is the number-1 best selling item on the Opa! menu

ing properly before looking outside the country,” says MacDonald. “The biggest mistake brands make is trying to expand before figuring out what they’re doing in their own backyard.” With yearly sales of $54 million, Opa! Of Greece has seen an incredible amount of growth, despite a volatile economic climate in its home province. “We were ahead of the curve and we’ve been able to weather the storm in Alberta,” says MacDonald. “Most brands were complaining a year ago about sales being down 20 to 30 per cent, whereas we only started seeing a decline in sales nine months ago — now [sales are] mostly flat.” The brand was built on the franchise model and has never operated a corporate store. Franchisees can join the Opa team for an initial franchise fee of $25,000. Site costs range from $300,000 for a mall food court unit to $450,000 for a new build, stand-alone location. Existing stores can also be purchased based on market value. The company employs regional managers who cover markets in Ontario, the Prairies, Manitoba, Alberta and B.C. and are in the stores on a weekly basis. “From an operations standpoint, our regional managers are making sure stores are doing what they need to be doing to be

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

BY THE NUMBERS Initial franchise fee:

$25,000 Equipment/site costs:

$300,000 (mall)

$450,000 (street front)

Advertising fee:

3% Royalty fee:

FAST AND FRESH Opa! of Greece has built its brand on providing a menu full of fresh, high-quality ingredients

INSIDE OPA

Average square footage

400 to 650 (mall)

Keeping it Simple According to MacDonald, who has been with Opa! of Greece for six years, the menu hasn’t really changed — but it has been simplified. “The big mistake in QSR is trying to be too many things to too many people,” he says. “We analyzed our sales and anything that accounted for less than one per cent was taken off the menu.” He says it was easier said than done “but when we updated the menu boards we actually experienced about

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

1,200 to 1,400 (street front)

Average check size:

$11.50 (mall)

$15.60

(street front),

Spreading the joy Opa! Of Greece plans to open six new stores in 2017. The company has also started rolling out a new store concept featuring a fresh, modern Greek theme. “The biggest complaint we got about our existing units is that they look like they’re selling time shares in Greece,” he quips. The challenge to growth, he says, is finding the right location and the right franchisees to drive it. “Malls are good locations because you are accessing people who are already at the mall, whereas store fronts, you have to mentally go to that store. We have some great street fronts with great sales and we have some great mall [units] with great sales.” There’s no perfect location, he adds; the secret is getting the right location together with the right operator. “This is a difficult industry to be in. You couldn’t pay me to open up and manage a restaurant. It’s 24/7 and with increased food, real estate and labour costs, it’s getting more challenging to do business in this industry.” Despite the challenges, Opa! Of Greece continues to expand and to recognize the important role community pays in its success. “With every new store opening we have free pita wraps on the first day,” says MacDonald. “We ask customers to make a donation and we align ourselves with food banks in each market.” All funds raised on opening days go directly to local food banks. Opa is also a long-time supporter of Operation Christmas Child, a sponsor for Greek community churches and festivals and the main food sponsor for a number of national sporting events. FH

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OPA! OF GREECE [LAMB PLATTER, CHICKEN WRAP FRIES AND TZATZIKI FRIES]

successful while our franchise development team manages the initial communications with potential franchisees,” says MacDonald. In terms of marketing, Opa has its own department, which helps stores from a LSM (local store marketing) perspective and with all day-to-day promotional and campaign creative. The number-1 priority, he says, is operations “because if customers don’t have a good experience in the store they’re not going to be back and they’re also going to tell people not to go. I tell all new franchisees that are being on-boarded that they have to nail down the operations and then, if they’re doing everything right from that standpoint — marketing can help them. If operations are not up to snuff, then no amount of marketing can’t help.”

FRIES 2.0 The brand is known for its Greek fries topped with seasoning salt, lemon juice and oregano

a 30-per-cent lift in sales because now we’re focused on core menu items people love.” Items such as the Opa Platter, which includes a souvlaki skewer served with rice pilaf, oven-roasted potato, pita wedges, signature Opa tzatziki and a choice of Greek or Caesar salad ($9.29); calamari and salad ($8.99); and low-carb souvlaki and salad ($8.69). But the number-1 best seller, according to MacDonald, is still the pita wrap and fries ($8.99). “Opa is known for its Greek fries that are sprinkled with seasoning salt, lemon juice and oregano — they are to die for,” he says. “Niko came to Canada with $5 in his pocket,” says MacDonald. “His first job was in a Greek restaurant and it was always his dream to have his own Greek restaurant. To this day, we are building our stores based on what [Niko] built the brand on — freshly prepared, higher quality menu options.” Opa’s product offerings make the brand appealing across all demographics. “People are more conscious about what they consume,” says MacDonald. “This has helped better position us, as the brand was built on being a unique, better quality option.”

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STEADY AS SHE GROWS

Pumpernickel’s is ready to spread its franchising wings STORY BY DENISE DEVEAU

hlomo (Soly) and Zvia Ziv were well ahead of the freshness trend when they opened their first Pumpernickels at Toronto’s First Canadian Place in 1986. “They have always taken pride in everything being fresh and made from scratch in-store,” says Joel Friedman, franchise consultant with Pumpernickel’s. It was the veal sandwich that put Pumpernickel’s on the map, but the owners have since expanded the menu considerably, ranging from Asian-inspired combinations to recently introduced slow-cooked roast beef. They have also grown the brand’s footprint to 13 stores within the Greater Toronto Area. For the first few years, additions were corporate stores; with the first franchise opening in 1995. To date, there are six corporate stores and seven franchises. Most locations are strategically located in Toronto’s underground office towers, with a small handful of street fronts with office components. A huge part of the brand’s business is catering, which can account for 40 to 70 per cent of its revenue. After 20 years of steady growth in the GTA, Pumpernickel’s is now ready to expand its franchising efforts in earnest, Friedman reports. In order to make the move beyond the GTA, he says branding needed to be nailed down. “We have been working for the past four years on rebranding our current locations and were waiting for that to finish before going out and franchising actively.” The brand has recently updated its operational manuals to ensure consistency across all the

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locations, as well as upgraded its systems for deliveries and catering-order processing. For a franchise fee of $35,000, Pumpernickel’s franchisees receive a 6.5 per cent royalty, plus two per cent for brand development, along with six to eight weeks of training and two weeks of in-store support. “There’s nothing unusual in the terms, but we do give territories based on postal codes for catering and delivery orders to avoid any confusion,” Friedman explains. The franchise agreement is for 10 years, but can be renewed for 10 additional years. Until now, Pumpernickel’s has worked solely with independent franchisees, but that will change as it strikes out to other regions, Friedman says. “Going forward, we would look for multi-unit franchisees to get the economies of scale and skills needed to be in markets outside of Ontario.” He adds the company is exploring opportunities in Ottawa, Calgary, Vancouver, Quebec and Halifax. As part of the plan, the company joined the Canadian Franchise Association — a move that has accelerated requests exponentially, he says. “I received about 50 enquiries last month and we’re working with five of them. We’re getting a lot of interest from investors and operators looking for a fresh and healthy product.” FH

FRESH FACE As part of its expansion strategy, Pumpernickel’s has given its locations a design overhaul

BY THE NUMBERS Initial franchise fee:

$35,000 Equipment/site costs:

$144,000 Other costs:

$381,000 Advertising fee:

2% Royalty fee:

6.5%

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

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LET US HELP YOU UNLOCK THE POSSIBILITIES

POISED FOR GROWTH Ontario-based Topper’s Pizza is ramping up to more than double its presence in the next decade

STORY BY DANIELLE SCHALK

fter remaining at 37 locations for over a year, Sudbury, Ont.-based Topper’s Pizza finished 2016 with a bang, opening new restaurants in Thunder Bay and Richmond Hill, Ont. During the latter half of the year, the chain, which recorded gross sales of $32.2 million in 2015, also opened a relocated Sudbury unit, as well as a new, enhanced customercare centre — almost doubling its customer-care-agent capacity in preparation for future growth. This focus on overall brand improvement has brought about several recent innovations. “In the new makeup of our pizzerias, we’ve added a few elements that are somewhat unique to our industry,” says Kelly Toppazzini, co-CEO. One such addition is the introduction of visible dough-maker areas, which provide an interactive guest experience and allow customers to witness the creation of the brand’s authentic Italian bread crust first hand. “We make dough fresh daily and, in the past, those dough makers were in the back of our restaurants. Now they’re prominently displayed in the front [of the restaurant] in a windowed space in the customer area,” he adds. These dough-maker windows are being implemented on a go-forward basis, with the brand offering three locations featuring the window at the end of 2016. In the last quarter of 2016, the brand also introduced “customer screens”, which display the status of customers’ orders. These screens are set to be introduced to all existing and future locations of the pizzeria. “In the last two years, we’ve really improved the fran-

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chise recruiting position — having more senior people take that role,” adds Toppazzini. “For the last three or four years, we’ve been really hammering home our Average Unit Volumes (AUVs)…We’ve also got a lot of publicity with regards to that, so that’s spurred interest.” Topper’s locations are a mix of company-owned and franchised units, with the cost to buy at approximately $363,000 for take-out franchise units averaging 1,500 to 2,000 sq.-ft. The brand is keeping the momentum going, kicking off 2017 with two new units in Espanola and Kirkland Lake, Ont. with plans to reach 100 locations in the next five to 10 years. “We want our growth to be steady and consistent to ensure the financial model is working for [our operators],” explains Toppazzini. Topper’s growth throughout Ontario has been through a strategy Toppazzini characterizes as “pod growth” — introducing three or four pizzerias to a region in order to generate demand and interest for future growth. “Now that we’re at the point where we have pizzerias in all of [the Ontario] pods, our goals for the next few years will be primarily Ontario growth, but we have inquiries for other provinces at this point,” says Toppazzini. “The pod growth has worked. It’s been steady and we’re starting to get good branding in all of those areas.” FH

PIES FOR THE PEOPLE Topper’s strives to bring its fresh, quality pizza to customers across Ontario and beyond

BY THE NUMBERS Initial franchise fee:

$25,000 Equipment/site costs:

$338,000 Advertising fee:

2% Royalty fee:

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

Convenient food is ready food.

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WISCONSIN MANUFACTURER OF THE YEAR

241 PIZZA (2006) LTD. CHAIRMAN’S BRANDS CORP. 77 Progress Ave. Toronto, ON M1P 2Y7 416-288-8515 VP, Franchising and Real Estate Development: Larry Santolini

History, Plans - established in 1986 in Toronto - 84 units in Canada (82 franchised) - five units under development Franchise Costs - franchise fee $20,000 - equipment/site cost $185,000 - other costs $30,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - purchasing - site location - staff training - supplies

Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies APPLEBEE’S DINEEQUITY, INC. 450 North Brand Blvd. Glendale, CA 91203 647-533-3333 Manager, Canada Applebee’s: Kenney Goldman History, Plans - established in 1983 in Decatur, Ga. - 17 units in Canada Franchise Costs - initial franchise fee US$40,000 - estimated build costs US$1,500,000+ - national advertising fee 0.5% - royalty fee 4% Services - information available upon request

AROMA ESPRESSO BAR A&W FOOD SERVICES OF CANADA INC.

171 West Esplanade, Ste. 300 North Vancouver, BC V7M 3K9 604-988-2141 Director of Franchising: Yanick Morin History, Plans - established in 1956 in Winnipeg - 850+ units in Canada - plans to add 300 new units in Canada; focus on Ontario, Quebec Franchise Costs Standard Franchise Program: - initial franchise fee $55,000 - equipment/site cost $722,000 to $1,335,000 - other costs up to $145,000 - total $862,000 to $1,976,000 - advertising fee 2.5% - royalty fee 3.5% - local advertising fee 1% Urban Franchise Associate Program: - initial franchise fee $55,000 - equipment/site cost approximately $347,000 - other costs to approximately $28,000 - total approximately $443,000 - advertising fee 2.5% - royalty fee 3.5%

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AROMA ESPRESSO BAR CANADA INC. 446 Spadina Rd., Ste. 300 Toronto, ON M5P 3M3 416-281-2233 History, Plans - founded in 2007 in Toronto - 39 units in Canada (all franchised); - plans to expand in Toronto, Greater Toronto Area, Calgary, Montreal and Vancouver Franchise Costs - initial franchise fee $50,000 - equipment/construction/setup cost $500,000 to $900,000 - advertising fee 2% - royalty fee 7% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

DON’T GET LEFT OUT!

Email your updated franchising info to dschalk@kostuchmedia.com to be included in our 2018 Franchise Report

BAKER’S DOZEN DONUTS BAKER’S DOZEN CORP. 2369 Cliff Rd., Unit 1 Mississauga, ON L5A 2P1 905-272-1825 President: Peter Paraskakis

Franchise Costs - initial franchise fee $60,000 - total costs $1,500,000 to $2,200,000 - advertising fee 2% - royalty fee 5%

History, Plans - established in 1978 in Mississauga, Ont. - 14 units in Canada

Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

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

BEAVERTAILS CANADA INC.

BEAVERTAILS BRANDS, INC. 3700 St. Patrick St., Ste. 106 Montreal, QC H4E 1A2 514-392-2222 Director of Franchising: Kristina Zappavigna

BASKIN-ROBBINS DUNKIN’ BRANDS 130 Royall St. Canton, MA 02021 800-859-5339 CEO: Nigel Travis

History, Plans - first Canadian store opened in 1971 - 96 units in Canada (all franchised) - expanding newly designed units in Toronto, Ottawa, Montreal and Vancouver Franchise Costs - initial franchise fee $20,000 for a 10-year agreement - equipment/site cost $100,000 to $220,000 - other costs $15,000 to $42,000 - total costs $130,000 to $292,000 - advertising fee 5% - royalty fee 1%

History, Plans - established in 1978 in Ottawa - 100+ units in Canada - currently focusing on U.S. expansion in tourist and leisure destinations Franchise Costs - initial franchise fee US$30,000 - trailers start at US$75,000 - tourist kiosks start at US$65,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - purchasing - staff training

BEN & FLORENTINE RESTAURANTS INC.

IMVESCOR RESTAURANTS GROUP INC. 5255 Henri-Bourassa W., Ste. 210 Montreal, QC H4R 2M6 514-667-6099 President: Lorne Cassoff

Services - advertising/marketing - lease negotiation - management - purchasing - site location - staff training - supplies

BATON ROUGE

History, Plans - established in 1992 in Laval, Que. - 31 units in Canada (29 franchised) - plans to expand in Ontario and Quebec in 2017

History, Plans - founded in 2008 in Montreal - 36 units in Canada (35 franchised) - plans to add 25 units in the next three years in Quebec, Ontario and Manitoba

IMVESCOR RESTAURANT GROUP INC. 8250 Décarie Blvd., Ste. 310 Montreal, QC H4P 2P5 514-341-5544 Director of Franchising: Peter Tsafoulias

Franchise Costs - initial franchise fee $35,000 - equipment/site cost $600,000 - advertising fee 2% - royalty fee 5%

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

BLENZ COFFEE

2285 Clark Dr., Ste. 250 Vancouver, BC V5N 3G9 604-682-2995 President: Marc West History, Plans - established in 1992 in Vancouver - 60 units in Canada Franchise Costs - franchise fee $35,000 - store cost $250,000 to $350,000 - advertising fee 2% - royalty fee 8% Services - advertising/marketing - operational support - training BOOSTER JUICE 8915-51st Ave., Ste. 205 Edmonton, AB T6E 5J3 780-440-6770 Director, Business Development: Tim Hengel History, Plans - established in 1999 in Sherwood Park, Alta. - 310 units in Canada (nearly all units franchised) Franchise Costs - initial franchise fee $20,000 - equipment/site development cost $225,000 to $249,000 - total costs $245,000 to $269,000 - advertising fee: national ad fund 2%, regional 1.5% - royalty fee 6% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training

BOSTON PIZZA

BOSTON PIZZA INTERNATIONAL Inc. 10760 Shellbridge Way, Ste. 100 Richmond, BC V6X 3H1 604-270-1108 Senior Director, Development: Felix Decata History, Plans - established in 1964 in Edmonton

- 379 units in Canada (376 franchised) - new franchising opportunities available across Canada Franchise Costs - initial franchise fee $60,000 - equipment/site cost $1,500,000 to $2,500,000 - advertising fee 3% - royalty fee 7% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

BROWNS SOCIALHOUSE

BROWNS RESTAURANT GROUP 3540 West 41st Ave., Ste. 207A Vancouver, BC V6N 3E6 604-630-0885 EVP – Business Development: Bruce Fox History, Plans - established in 2004 in North Vancouver, B.C. - 59 units in Canada; three outside of Canada (58 franchised) - continued growth across Western Canada, Ontario and beyond in 2017 Franchise Costs - initial franchise fee $50,000 - equipment/site cost $2,000,000 - other costs $250,000 - total costs $2,300,000 - royalty fee 6%

- staff training - supplies

CAPT. SUBMARINE

(Atlantic Canada opportunities) GRINNERS FOOD SYSTEMS LTD. 105 Walker St. Truro, NS B2N 5G9 902-893-4141 History, Plans - founded in 1972 in Charlottetown - 40 units in Canada - plans to expand in P.E.I., New Brunswick, Nova Scotia and Newfoundland 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% - license agreements also available Services - advertising/marketing - design - lease negotiation - management training - purchasing - site location training and support

CARL’S JR.

CKE RESTAURANTS, LLC 6303 Carpinteria Ave. Carpinteria, CA 93013 805-745-7841 VP, Franchising: Michael D’Arezzo History, Plans - established in 1941 in Los Angeles - 18 units in Canada

Services - design - lease negotiation - purchasing - site location - staff training - supplies

Franchise Costs - initial franchise fee $15,000 to $25,000 - advertising fee up to 7% - royalty fee 4%

CAFFE SORRENTINO

(THE) CHEESECAKE CAFE CAKEMAKER CANADA INC. 10319 Saskatchewan Dr. N.W. Edmonton, AB T6E 4R7 780-406-1700 Director of Franchising: Bob Beeson

SORRENTINO’S RESTAURANTS 10665 109 St. Edmonton, AB T5H 3B5 780-428-5454

History, Plans - founded in 2005 in Edmonton - eight units in Canada Franchise Costs - initial franchise fee $20,000 - total costs $325,000 to $395,000 - advertising fee 2% - royalty fee 7% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Services - information available upon request

History, Plans - established in 1988 in Calgary - four units in Canada (two franchised) - planned growth in Edmonton and throughout Alberta Franchise Costs - initial franchise fee $40,000 - equipment/site cost $600,000 - other costs $500,000 - total costs $1,140,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing

- design - lease negotiation - purchasing - site location - staff training - supplies

CHICKEN CHEF FAMILY RESTAURANTS CHICKEN CHEF CANADA LTD. 97 Plymouth St. Winnipeg, MB R2X 2V5 204-694-1984 President: Jeff Epp

History, Plans - established in 1978 in Carmen, Manitoba - 35 units in Canada (all franchised) - opening three new locations in 2017 Franchise Costs - initial franchise fee $12,000 (Canada, only) - equipment/site cost varies - royalty fee 3% (Canada, only) Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

(THE) CHOPPED LEAF

CHOPPED LEAF RESTAURANTS LIMITED 700 Kerr St. Oakville, ON L6K 3W5 905-337-7777 Director of Franchising: Nik Jurkovic History, Plans - established in 2012 in Kelowna, B.C. - 40 units in Canada - plans to open 40 units in 2017 Franchise Costs - initial franchise fee $25,000 - equipment/site cost $300,000 - leasehold improvements $200,000 to $300,000 - total costs $325,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

CHUCK’S ROADHOUSE BAR AND GRILL

OBSIDIAN GROUP INC. 1770 Argentia Rd. Mississauga, ON L5N 3S7 905-814-8030 VP, Franchising: George Karamountzos

FOODSERVICEANDHOSPITALITY.COM

History, Plans - established in 2015 in Ontario - 16 units in Canada Franchise Costs - initial franchise fee $50,000 - equipment/site cost $250,000 to $500,000 - other costs $65,000 to $95,000 - total costs $365,000 to $645,000 - advertising fee 1% - royalty fee 3.75% on gross sales up to $2 million; 7% on all gross sales in excess of $2 million Services - advertising/marketing - design - financial assistance - management - purchasing - site location - staff training

- staff training - supplies

COBS BREAD

369 Terminal Ave., Unit 210 Vancouver, BC V6A 4C4 844-838-2627 History, Plans - first Canadian franchised location opened in 2006 - 91 units in Canada - expansion in Alberta, B.C., Ontario, Saskatchewan, Nova Scotia and Manitoba Franchise Costs - initial franchise fee $25,000 - total costs $200,000 to $1,000,000 Services - advertising/marketing - design - full comprehensive training - human resources - lease negotiation - purchasing - site location

COFFEE CULTURE CAFE & EATERY

OBSIDIAN GROUP INC. 1770 Argentia Rd. Mississauga, ON L5N 3S7 905-814-8030 VP, Franchising: George Karamountzos History, Plans -established in 2006 in Ontario - 57 units in Canada; one in the U.S. Franchise Costs - initial franchise fee $35,000 - equipment/site cost $300,000 to $350,000 - other costs $45,000 to $70,000 - total costs $375,000 to $455,000 - advertising fee 2% - royalty fee 7% Services - advertising/marketing - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

COFFEE TIME (2015) CORP.

77 Progress Ave. Toronto, ON M1P 2Y7 416-288-8515 VP, Franchising and Real Estate Development: Larry Santolini History, Plans - established in 1982 in Toronto - 100 units in Canada (93 franchised) - 10 units under development Franchise Costs - franchise fee $25,000 - equipment/site cost $320,000 - other costs $30,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing

COLDSTONE CREAMERY KAHALA CORPORATION 9311 Via De Ventura E. Scottsdale, AZ 85258 480-362-4800 SVP of Restaurant Operations: Tony Crosby History, Plans - established in 1988 in Arizona - seven units in Canada

- plans to expand domestically and globally Franchise Costs - initial franchise fee US$27,000 (first unit); US$15,000 (subsequent units) - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location

CORA BREAKFAST AND LUNCH

CORA FRANCHISE GROUP INC. 2798 Thamesgate Dr. Mississauga, ON L4T 4E8 905-673-2672 Franchise Recruiter: Danica Varjacic History, Plans - established in 1987 in St-Laurent, Que. - 135 units in Canada (130 franchised) - 10 units planned for 2017; plans to expand in the U.S. Franchise Costs - initial franchise fee $45,000 - equipment/site costs $600,000+ - 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 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - established in 1963 - 384 units in Canada Franchise Costs - information available upon request Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

CRABBY JOE’S TAP & GRILL

- design - financial assistance - lease negotiation - site selection - staff training - supplies

- design - lease negotiation - management - purchasing - site location

History, Plans - established in 1996 in Ontario - 33 units in Canada

DE DUTCH

DRUXY’S INC. 52 Abbotsford Rd. Gormley, ON L0H 1G0 416-637-5976 VP, Marketing: Peter Druxerman History, Plans - established in 1976 in Toronto - 39 units in Canada

OBSIDIAN GROUP INC. 1770 Argentia Rd. Mississauga, ON L5N 3S7 905-814-8030 VP, Franchising: George Karamountzos

Franchise Costs - initial franchise fee $35,000 - equipment/site cost $700,000 to $800,000 - other costs $75,000 to $100,000 - total costs $810,000 to $935,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

CULTURES

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1979 - 52 units in Canada (51 franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - lease negotiation - purchasing - site location - staff training - supplies

DAIRY QUEEN CANADA INC. 5045 South Service Rd., Ste. 3000 Burlington, ON L7R 3Y3 905-639-1492 Director, Franchising: Chris Falle History, Plans - established in 1940 in Illinois - 651 units in Canada (all franchised)

Franchise Costs - initial franchise fee $30,000 to $45,000 - equipment/site cost $200,000 to $1,700,000 - other costs $45,000 to $80,000 - advertising fee 5% to 6% - royalty fee 4% to 5% Services - advertising/marketing

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

DE DUTCH PANNEKOEK HOUSE RESTAURANTS INC. 8484-162nd St., Ste. 108 Surrey, BC V4N 1B4 604-543-3101 President: William (Bill) K. Waring History, Plans - established in 1975 in Vancouver Franchise Costs - initial franchise fee $35,000, plus training fee starting at $7,500 - equipment/site cost $480,000 - advertising fee 3% - royalty fee 5% Services - information available upon request

DENNY’S

DENNY’S, INC. 203 East Main St. Spartanburg, SC 29319 864-597-8403 Senior Director of Franchise Recruiting: Doug Wong History, Plans - 73 units in Canada - 45 to 50 new openings planned for 2017 Franchise Costs - initial franchise fee $40,000 - equipment/site cost $1,098,000 to $2,085,000 - other costs $130,568 to $336,184 - total costs $1,228,568 to $2,421,184 - advertising fee 3% - royalty fee 4.5% Services - advertising/marketing - design - lease negotiations - purchasing - site location - staff training - supplies

DIXIE LEE

DIXIE LEE CAPITAL CORPORATION 559 Princess St. Kingston, ON K7L 1C8 613-650-5494 Operations Co-ordinator: Ken Yonelinas History, Plans - established in 1964 in Belleville, Ont. Franchise Costs - initial franchise fee $25,000 - advertising fee 5% - royalty fee 6% Services - advertising/marketing

DRUXY’S

Franchise Costs - information available upon request Services - information available upon request

EAST SIDE MARIO’S

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton History, Plans - established in 1987 - 78 units in Canada (72 franchised) Franchise Costs - initial franchise fee $60,000 - average investment $1,300,000 to $1,600,000 - advertising fee 3% national, 1% local - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

EDO JAPAN

EDO JAPAN LIMITED PARTNERSHIP 4838 32nd St. S.E. Calgary, AB T2B 2S6 403-215-8800 Director, Operations: Terry Foster History, Plans - established in 1979 in Calgary - approximately 115 units in Canada (110 franchised) Franchise Costs - initial franchise fee $35,000 - equipment/site cost $375,000 to $475,000 (street location); $300,000 to $350,000 (food court location) - advertising fee 3% - royalty fee 6% Services - information available upon request

FOODSERVICEANDHOSPITALITY.COM

EGGSMART FOOD CORP. CHAIRMAN’S BRANDS CORP. 77 Progress Ave. Toronto, ON M1P 2Y7 416-288-8515 VP, Franchising and Real Estate Development: Larry Santolini

History, Plans - established in 2008 in Toronto - 45 units in Canada (44 franchised) - five units under development

Services - advertising/marketing - design - financial assistance - lease negotiation - purchasing - site location - staff training

FAMOSO NEAPOLITAN PIZZERIA

- plans to expand in Saskatchwan, Ontario and B.C. markets

FAMOSO INC. 3600 Lysander Lane, Ste. 370 Richmond, BC V7B 1C3 877-210-5838 Director, Franchising: Christian Bullock

Franchise Costs - initial franchise fee $30,000 - total costs $800,000 to $1,040,000 - advertising fee 2% - royalty fee 6%

History, Plans - founded in 2007 in Edmonton - 30 units in Canada (all franchised)

Services - advertising/marketing - design

Franchise Costs - initial franchise fee $25,000 - equipment/site cost $350,000 - other costs $30,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design/construction - financial assistance - lease negotiation - purchasing - site location - staff training - supplies

EGGSPECTATION

EGGSPECTATION RESTAURANTS CANADA 7960 St. Denis St., Second Floor Montreal, QC H2R 2G1 514-282-0677 CEO: Castrenze Renda History, Plans - established in 1993 in Montreal - 12 units in Canada - plans to add two units in the Middle East in 2017 Franchise Costs - initial franchise fee $50,000 - total cost varies according to size and other factors - advertising fee 2% - royalty fee 5% - local marketing 1% Services - advertising/marketing - lease negotiation - management - purchasing - site location - staff training

EXTREME PITA

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - established in 1997 in Waterloo, Ont. - 133 units in Canada (130 franchised) Franchise Costs - initial franchise fee $20,000 - advertising fee 3% - royalty fee 6%

FOODSERVICEANDHOSPITALITY.COM

MAY CAUSE

EXTREME

SMOOTHNESS. KITCHENAID® COMMERCIAL COUNTERTOP BLENDER • Patented Talon™ asymmetrical blade for more consistent results • Powerful 3.5HP* motor handles the toughest ingredients • Optional double-walled container for better thermal retention • Die-cast metal base stands up to rough kitchen and bar conditions

Ofﬁcial Blender of the Restaurants Canada Show 2017

*Motor horsepower for our commercial blender motors were measured using a dynamometer, a machine laboratories routinely use to measure the mechanical power of motors. Our 3.5 horsepower (HP) motor reference reflects the horsepower rating of the motor itself and not the commercial blenders horsepower output to the blending vessel. The output horsepower to the blending vessel will be somewhat reduced. For more information, visit KitchenAid.ca/Commercial ®/™ KitchenAid ©2016. Used under license in Canada. All rights reserved.

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

- lease negotiation - management - purchasing - site location - staff training - supplies

FAMOUS LAFFA RESTAURANT

JSF FRANCHISE GROUP INC. 40 Magnetic Dr., Ste. 1 Toronto, ON M3J 3H9 416-819-2644 VP of Franchising: Joel Friedman History, Plans - four units in Canada (three franchised) - plans to open three to four units per year in the Greater Toronto Area Franchise Costs - initial franchise fee $40,000 - equipment/site cost $200,000 - other costs $110,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

- 13 units in Canada (all franchised) - franchising opportunities available in Ontario, Quebec, Nova Scotia, B.C. and Alberta Franchise Costs - information available upon request Services - information available upon request

FIONN MACCOOL’S

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton History, Plans - established in 1996 - 34 units in Canada (25 franchised) Franchise Costs - initial franchise fee $60,000 - average investment $1,300,000 to $1,600,000 - advertising fee 3% national, 1% local - royalty fee 5% Services - advertising/marketing - financial assistance - lease negotiation - management - purchasing - site location - staff training

Franchise Costs - initial franchise fee $50,000 - advertising fee 4% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

FETA & OLIVES

FETA & OLIVES MEDITERRANEAN GRILL 1 Palace Pier Ct., Ste. 809 Toronto, ON M8V 3W9 416-251-3353 President: Vicki Vasiliou History, Plans - established in 2006 in Barrie, Ont.

FIREHOUSE SUBS

History, Plans - established in 1994 in Jacksonville, Fla. - four units in Canada - expanding throughout Ontario Franchise Costs - initial franchise fee $30,000 - advertising fee 2% - royalty fee 6% - system marketing fund 1% Services - advertising/marketing - purchasing - site location - staff training

FIRKIN CAPITAL CORP. 20 Steelcase Rd. W., Unit 1C Markham, ON L3t 1B2 905-947-4444 Director, Franchising: Paul Saraiva

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

FOX & FIDDLE

PEGASUS HOSPITALITY GROUP 44 Upjohn Rd. Toronto, ON M3B 2W1 416-385-7705 Director, Franchising: Mark Teneyke

Franchise Costs - initial franchise fee $40,000 - equipment/site cost $800,000 - other costs $250,000 - total costs $1,090,000

FIREHOUSE SUBS OF CANADA 12735 Gran Bay Pkwy., Ste. 150 Jacksonville, FL 32257 904-886-8300 VP, Franchise Development: Greg Delks

(THE) FIRKIN GROUP OF PUBS

Franchise Costs - initial franchise fee $30,000 - equipment/site cost $700,000 - other costs $100,000 - total cost $830,000 - advertising fee 1% - royalty fee 5%

History, Plans - established in 1989 in Toronto - 21 units in Canada (all franchised)

FATBURGER

FATBURGER - CANADA 401-1901 Rosser Ave. Burnaby, BC V5C 6S3 888-597-7272 History, Plans - first Canadian location opened in Vancouver in 2005 - 52 units in Canada (41 franchised) - opening five to seven locations in Western Canada; now developing in Eastern Canada

History, Plans - established in 1987 in Toronto - 30 units in Canada

Services - advertising/marketing - design - lease negotiation -management - purchasing - site location - staff training - supplies

FRESHII

2 Toronto St., Ste. 235 Toronto, ON M5C 2B5 Founder & CEO: Matthew Corrin History, Plans - established in 2005 in Toronto Franchise Costs - initial franchise fee $30,000 - advertising fee 1.5% - royalty fee 6% Services - information available upon request

(THE) FRIENDLY GREEK CHAIRMAN’S BRANDS CORP. 77 Progress Ave. Toronto, ON M1P 2Y7 416-288-8515 VP, Franchising and Real Estate Development: Larry Santolini History, Plans - established in 1982 in Toronto

- two franchised units in Canada - one unit under development Franchise Costs - franchise fee $25,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design/construction - financial assistance - lease negotiation - purchasing - site location - staff training - supplies

FROZU!

GRINNERS FOOD SYSTEMS LTD. 105 Walker St. Truro, NS B2N 5G9 902-893-4141 History, Plans - founded in 2013 in Truro, N.S. - 13 units in Canada - plans to expand in Atlantic Canada, Ontario and Western Canada; clip-on concept also available Franchise Costs - initial franchise fee $20,000 - equipment/site cost $74,000 - other costs $30,000 - total costs $124,000 - advertising fee 4% - royalty fee 5% Services - advertising/marketing - design - lease negotiation advice - management training - purchasing - site location training and support

GABBY’S RESTAURANT & BAR

GABBY’S FRANCHISEE SYSTEMS LTD. 192 Bloor St. W., Ste. 201 Toronto, ON M5S 1T8 416-967-9671 President: Todd Sherman History, Plans - established in 1989 in Toronto - 13 units in Canada (eight franchised) - plans to convert existing independent operators to the Gabby’s brand to keep opening costs down Franchise Costs - initial franchise fee $25,000 - equipment/site cost $250,000 - other costs $200,000 - total costs $450,000 - advertising fee 1% - royalty fee 4% Services - advertising/marketing - design - lease negotiation - management

FOODSERVICEANDHOSPITALITY.COM

- purchasing - site location - staff training - supplies

GOOD EARTH COFFEEHOUSE GOOD EARTH CAFES LTD. 4020 7th St. S.E. Calgary, AB T2G 2Y8 403-294-9330 President & COO: Gerry Docherty Director of Franchising: Michael Going

History, Plans - established in 1991 in Calgary - 51 units in Canada (48 franchised) - plans to expand in the Greater Vancouver Area and Lower Mainland, B.C., as well as the Greater Toronto Area, Ottawa and Southwestern Ontario Franchise Costs - initial franchise fee $35,000 - equipment/site costs $575,000 - total costs $610,000 - advertising fee 3% - royalty fee 7%

Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

HARVEY’S

- management - purchasing - site location - staff training

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton

GRECO PIZZA

GRINNERS FOOD SYSTEMS LTD. 105 Walker St. Truro, NS B2N 5G9 902-893-4141

History, Plans - established in 1959 in Ontario - 268 units in Canada (245 franchised)

THE GREAT CANADIAN BAGEL LTD. 3300 Highway 7, Ste. 101 Concord, ON L4K 4M3 905-566-1903 President: Ed Kwiatkowski

History, Plans - established in 1977 in Moncton - 99 units in Canada - plans to expand in Nova Scotia, New Brunswick, P.E.I. and Newfoundland

Franchise Costs - initial franchise fee $25,000 - total costs $650,000 to $950,000 - advertising fee 4% national, 1% local - royalty fee 5%

History, Plans - established in 1984 in Toronto - 27 units in Canada (26 franchised) - plans to expand in Saskatchewan and the Greater Toronto Area

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 - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

(THE) GREAT CANADIAN BAGEL

Franchise Costs - initial franchise fee $30,000 - equipment/site cost $250,000 - other costs $10,000 - total cost $290,000 - advertising fee 1.5% - royalty fee 6% Services - advertising/marketing - design - lease negotiation

Services - advertising/marketing - lease negotiation advice - management training - purchasing - site location, training and support

HERO CERTIFIED BURGERS ANGUS INC. 78 Signet Dr., Ste. 201 Toronto, ON M9L 1T2 416-740-2304 President: John Lettieri

NEW, INNOVATIVE , & THE HIGHEST QUALITY STYLES. BACK OF HOUSE • WAITSTAFF • COATS • SHIRTS • PANTS • APRONS • HEADWEAR

1.888.640.2433 | www.chefworks.ca @chefworkscanada

@chefworksCAN

@chefworkscanada

Official Apparel Provider of the RC SHOW 2017

History, Plans - established in 2003 in Toronto - 63 units in Canada; one outside of Canada Franchise Costs - equipment/site cost $160,000 - other costs $140,000 - total costs $275,000 to $300,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

HOUSTON AVENUE BAR & GRILL

HOUSTON CANADA INC. 4628 Louis B. Mayer St. Laval, QC H7P 6E4 450-688-3793 Director of Franchising: Richard Carrer History, Plans - established in 1998 in Rosemère, Que. - 10 units in Canada (two franchised) - seeking new expansion opportunities in Vaudreuil-Dorion, Que. and Qatar Franchise Costs - total costs $1,500,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

HUMPTY’S FAMILY RESTAURANTS/ HUMPTY’S CLASSIC CAFES HUMPTY’S RESTAURANTS INTERNATIONAL INC. 2505 Macleod Trail S.W. Calgary, AB T2G 5J4 403-269-4675 Director, Franchising: Sergio Terrazas History, Plans - established in 1977 in Calgary - 45 units in Canada (42 franchised) Franchise Costs - initial franchise fee $30,000 - equipment/site cost $620,000 - other costs $50,000 - total costs $700,000 - advertising fee 2% - royalty fee 5%

Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

IHOP RESTAURANT DINEEQUITY, INC. 450 North Brand Blvd. Glendale, CA 91203 647-533-3333 Manager, Canada IHOP: Kenney Goldman

History, Plans - founded in 1958 in Toluca Lake, Calif. - 1,600+ worldwide Franchise Costs - initial franchise fee US$50,000 - national advertising fee 3.5% - royalty fee 4.5% Services - asset design and architecture - food innovation - marketing and advertising - restaurant opening support - site selection - supply chain - training and operations systems/processes

JIMMY THE GREEK INC. 1 First Canadian Place 100 King St. W., P.O. Box 334 Toronto, ON M5X 1E1 416-214-9237 President: Jim Antonopoulos

History, Plans - established in 1985 in Toronto - 52 units in Canada (51 franchised) - continued expansion planned for Ontario and Alberta Franchise Costs - initial franchise fee $40,000 - equipment/site cost $250,000 - total costs $290,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - site location - staff training

JOEY’S URBAN – TAQUERIA | POUTINERIE | FISH & CHIPS JOEY’S FRANCHISE GROUP 3048 9th St. S.E. Calgary, AB T2G 3B9 403-243-4584 VP, Business Development: Rob Hilditch

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

History, Plans - established in 1985 in Calgary - 52 units in Canada (51 franchised) - plans to open three to six new Joey’s Urban units in 2017 and another three to four units in 2018. Franchise Costs - initial franchise fee $25,000 - equipment/site cost $250,000 - other costs $36,250 - total costs $311,250 - advertising fee 2% - royalty fee 4.5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

JUGO JUICE

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2002 - 127 units in Canada Franchise Costs - initial franchise fee $25,000 - advertising fee 4% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

Franchise Costs - equipment/site cost $600,000 to $750,000 - total costs $300,000 to $450,000 - advertising fee 2% - royalty fee 4% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

(THE) KEG STEAKHOUSE & BAR KEG RESTAURANTS LTD. 10100 Shellbridge Way Richmond, BC V6X 2W7 604-276-0242 EVP, Business Development: James Henderson

History, Plans - established in 1971 in North Vancouver - 90 units in Canada; 101 in North America (58 franchised) Franchise Costs - initial franchise fee $75,000 - equipment/site cost $3,000,000 to $5,000,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

KELSEY’S

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton History, Plans - established in 1978 in Ontario - 72 units in Canada (54 franchised)

JUNGLE JIM’S

SAFARI ENTERTAINMENT INC. 657 Topsail Rd. St. John’s, NL A1E 2E3 709-745-5467 Partner: Stephen Pike, Barry Walsh and Sean Brake History, Plans - founded in 1991 in St. John’s - 26 units in Canada (22 franchised) - plans to add one to two stores per year during the next two years

Franchise Costs - initial franchise fee $60,000 - total costs $1,300,000 to $1,600,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

FOODSERVICEANDHOSPITALITY.COM

KFC

KFC CANADA COMPANY 191 Creditview Rd., Ste. 100 Vaughan, ON L4L 9T1 416-664-5200 Director of Development: Nazia Millwala History, Plans - established in 1952 in Salt Lake City, Utah - 640 units in Canada - expects to increase Canadian store count to 800 restaurants Franchise Costs - initial franchise fee US$49,100 - equipment/site cost available upon request - advertising fee 5% - royalty fee 6% Services - advertising/marketing - design - management - purchasing - site location - staff training

KORYO KOREAN BBQ

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2004 - 12 units in Canada Franchise Costs - initial franchise fee $30,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

KOYA JAPAN

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1985

- 20 units in Canada (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 7% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

LA BELLE ET LA BOEUF FOODTASTIC INC. 2365 Guenette Montreal, QC H4R 2E9 514-856-5555 Director of Franchising: Lawrence Mammas

History, Plans - established in 2012 in Montreal, Que. - seven units in Canada; one outside of Canada (seven franchised) - opening four new units in 2017; expanding into Ontario Franchise Costs - initial franchise fee $35,000 - equipment/site cost $950,000 - other costs $50,000

- total cost $1,035,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

LA CAGE BRASSERIE SPORTIVE SPORTSCENE GROUP INC. 1180 Place Nobel, Ste. 102 Boucherville, QC J4B 5L2 450-641-3011 President: Jean BĂŠdard

History, Plans - established in 1984 in Montreal - 46 units in Canada (11 franchised) Franchise Costs - initial franchise fee $75,000 - equipment/site cost $2,300,000 - other costs $25,000 - total costs $2,400,000 - advertising fee national 3%, local 2% - royalty fee 5%

wood + fire + smoke

Smokin' Hot

New Franchise

For a franchise package, contact Stu Rathwell at stu@rockwoodgrill.ca or 1-306-581-9319 www.rockwoodgrill.ca

Services - advertising/marketing - lease negotiation - management - purchasing - site location - staff training

LA CREMIERE

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - established in 1979 - 58 units in Canada Franchise Costs - initial franchise fee $25,000 to $30,000 Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

LA PREP

1233 Rue de la Montagne, Ste. 101 Montreal, QC H3G 1Z2 514-510-5001 CEO: John Essaris VP of Franchise Development: John Beauparlant History, Plans - established in 2010 in Montreal - expansion planned in Canada and U.S. Franchise Costs - initial franchise fee $35,000 - total cost $300,000 to $425,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

LITTLE CAESARS PIZZA

LITTLE CAESAR OF CANADA ULC 2301 Royal Windsor Dr. Mississauga, ON L5J 1K5 905-822-7899 Director of Real Estate & Franchise Development: James Jenkins History, Plans - established in 1959 in Garden City, Mich. - opportunities available across Canada Franchise Costs - initial franchise fee $20,000

- royalty fee 6% Services - advertising/marketing - design - lease negotiation - supplies

MAGIC OVEN

798 Danforth Ave. Toronto, ON M4J 1L6 416-462-0333 President: Tony Sabherwal History, Plans - six units in Canada (five franchised) - plans to open 10 units in the Greater Toronto Area in the next two to five years Franchise Costs - initial franchise fee $29,950 - equipment/site cost $250,000 - other costs $75,000 - total costs $329,950 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

MANCHU WOK

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - established in 1990 - 73 units in Canada (all franchised); 38 outside of Canada Franchise Costs - information available upon request Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

MANDARIN RESTAURANT MANDARIN RESTAURANT FRANCHISE CORPORATION 8 Clipper Ct. Brampton, ON L6W 4T9 905-451-4100 Director, Franchising: Tina Chiu

History, Plans - established in 1979 in Brampton, Ont. - 26 units in Canada (25 franchised) - two new Ontario locations opening in 2017

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Franchise Costs - initial franchise fee $250,000 - equipment/site cost $2,200,000 - other costs $200,000 - total costs $2,650,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

MARY BROWNS FAMOUS CHICKEN & TATERS MARY BROWNS INC. 250 Shields Ct., Unit 7 Markham, ON L3R 9W7 905-513-0044 VP, Franchise Development: Peter Raykovalis

History, Plans - established in 1969 in Newfoundland - 135 units in Canada - expansion planned coast to coast; set to double the number of stores during the next five years Franchise Costs - initial franchise fee $25,000 - total average cost $400,000 to $500,000 - liquid capital $100,000 to $200,000 - advertising fee 4% - royalty fee 4% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

MCDONALD’S RESTAURANTS OF CANADA LIMITED

1 McDonald’s Place Toronto, ON M3C 3L4 416-443-1000 Franchising Manager: Tom Marlow History, Plans - established in 1967 in Richmond, B.C. - 1,443 units in Canada (80 per cent franchised) Franchise Costs - information available upon request Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

MENCHIE’S FROZEN YOGURT

YOGURTWORLD ENTERPRISES 259 Yorkland Rd, 3rd Floor Toronto, ON, M2J 5B2 416-645-5110, ext. 401 President: David Shneer

History, Plans - established in 2010 in Toronto - 104 units in Canada; 400 outside of Canada Franchise Costs - initial franchise fee $40,000 - equipment/site cost $250,000 to $300,000 - other costs $50,000 - total costs $340,000 to $400,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

MICHEL’S BAKERY CAFE

THREECAF BRANDS CANADA INC. 55 Administration Rd., Unit 37 Vaughan, ON L4K 4G9 905-482-7300 or 877-434-3223, ext. 7314 Development Coordinator: Nicole Moore History, Plans - established in 1980 in Toronto - five units in Canada (four franchised) Franchise Costs - initial franchise fee $40,000 - total costs $450,000 to $775,000 - advertising fee 2% - royalty fee 7% Services - advertising/marketing - lease negotiation - purchasing - site location

MIKES RESTAURANTS

IMVESCOR RESTAURANT GROUP 8250 Décarie Blvd., Ste. 310 Montreal, QC H4P 2P5 514-341-5544 Director of Franchising: Peter Tsafoulias History, Plans - 68 units in Canada (66 franchised) - new development in Quebec in 2017 Franchise Costs - initial franchise fee $45,000 - total costs $600,000 to $700,000 - advertising fee 3% - royalty fee 5% Services

FOODSERVICEANDHOSPITALITY.COM

- advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

MILESTONES GRILL AND BAR

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton History, Plans - established in 1989 in B.C. - 53 units in Canada (27 franchised) Franchise Costs - initial franchise fee $75,000 - total costs $2,500,000 to $3,500,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location

- staff training

MONTANA’S

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton History, Plans - established in 1995 in Ontario - 102 units in Canada (83 franchised) Franchise Costs - initial franchise fee $60,000 - total costs $1,600,000 to $2,300,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

Do good. Feel good. We’ve been creating authentic community coffeehouses since 1991, serving exceptional coffee – sourced through Direct Trade. We believe in fresh, wholesome food for every time of the day. And our commitment to community and environment runs deep. We believe doing good feels good. Find your sense of community with a Good Earth Coffeehouse of your own. We’re growing across Canada, with franchise opportunities in Ottawa, the Greater Toronto Area, Southwestern Ontario, Winnipeg, Regina, Saskatoon, Calgary, Edmonton, Vancouver, and Victoria. Learn more at: www.goodearthcoffeehouse.com Contact us at: 1-888-294-9330 franchise@goodearthcoffeehouse.com

MR. GREEK

MR. GREEK RESTAURANTS INC. 44 Upjohn Rd. Toronto, ON M3B 2W1 416-444-3266, ex. 30 VP, Business Development: Fred Buston History, Plans - established in 1988 in Toronto - 21 units in Canada - plans to expand in Canada and internationally Franchise Costs - initial franchise fee $35,000 - other costs $450,000+ - advertising fee 2% - royalty fee 5% Services - advertising/marketing - lease negotiation - purchasing - site location - staff training

DON’T GET LEFT OUT!

Email your updated franchising info to dschalk@kostuchmedia.com to be included in our 2018 Franchise Report

MR. MIKES RESTAURANT CORPORATION RAMMP HOSPITALITY BRANDS INC. 100-3700 North Fraser Way Burnaby, BC V5J 5H4 604-536-4111 SVP, Business Development: Rick Villalpando

History, Plans - established in 1960 in Vancouver - 32 units in Canada (29 franchised) - planning to open 30 units in Canada in the next five years Franchise Costs - initial franchise fee $50,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

MR. SOUVLAKI

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1997 - 13 units in Canada (all franchised) Franchise Costs - initial franchise fee $30,000 - advertising fee 3% - royalty fee 6% Services - information available upon request

MR. SUB

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1971 - 259 units in Canada (all franchised) Franchise Costs - initial franchise fee $25,000 - advertising fee 3% - royalty fee 6%

Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

MUCHO BURRITO

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - established in 2006 in Mississauga, Ont. - 102 units in Canada (all franchised) Franchise Costs - initial franchise fee $25,000 to $30,000 - advertising fee 4% - royalty fee 6% Services - advertising/marketing - design - financial assistance - lease negotiation - purchasing - site location - staff training - supplies

NEW ORLEANS PIZZA

CHAIRMAN’S BRANDS CORP. 77 Progress Ave. Toronto, ON M1P 2Y7 416-288-8515 VP, Franchising and Real Estate Development: Larry Santolini History, Plans - established in 1978 in Waterloo, Ont. - 41 units in Canada (39 franchised) - five units under development Franchise Costs - initial franchise fee $20,000 - equipment/site cost $178,000 - other costs $30,000 - total costs $195,000 - advertising fee 2.5% - royalty fee 5% Services - advertising/marketing - design/construction - financial assistance - lease negotiation - purchasing - site location - staff training - supplies

NEW YORK FRIES

CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton History, Plans - established in 1983 in Toronto - 168 units in Canada; 36 outside of Canada (106 franchised) Franchise Costs - initial franchise fee $30,000 - total costs $232,000 to $322,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

DON’T GET LEFT OUT!

Email your updated franchising info to dschalk@kostuchmedia.com to be included in our 2018 Franchise Report

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(THE) OLD SPAGHETTI FACTORY

FOODTASTIC INC. 2365 Guenette Montreal, QC H4R 2E9 514-856-5555 President: Peter Mammas Director of Franchising: Lawrence Mammas

OLD SPAGHETTI FACTORY CANADA LTD. 55 Water St., Ste. 210 Vancouver, BC V6B 1A1 604-684-1287 Director, Franchising: Ken Lobson

History, Plans - eight units in Canada (seven franchised) - opening three locations in 2017 Franchise Costs - initial franchise fee $35,000 - equipment/site cost $800,000 - other costs $50,000 - total cost $885,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

History, Plans - 15 units in Canada (two franchised) - plans to add one unit in 2017 Franchise Costs - information available upon request - royalty fee 5% Services - advertising/marketing - design - lease negotiation - purchasing

OPA! OF GREECE

OPA! SOUVLAKI FRANCHISE GROUP INC. 7235 Flint Rd. S.E. Calgary, AB T2H 1G2 403-245-0033 Director of Development: Dave Jensen History, Plans - founded in 1998 in Calgary - 97 units in Canada (all franchised) - plans to expand within Canada

Franchise Costs - initial franchise fee $25,000 - equipment/site cost $400,000 - other costs $20,000 - total costs $445,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

ORANGE JULIUS CANADA LTD.

Services - advertising/marketing - financial assistance - lease negotiation - site selection - staff training

PANAGO PIZZA INC.

33149 Mill Lake Rd. Abbotsford, BC V2S 2A4 604-859-6621 Director of Franchising: Nigel Beattie

5045 South Service Rd., Ste. 3000 Burlington, ON L7R 3Y3 905-639-1492 Director of Franchising: Chris Falle

History, Plans - established in 1986 in Abbotsford, B.C. - 195 units in Canada (187 franchised) - continues to capitalize on new market opportunities in Western Canada, while building the momentum of the brand in key Eastern Canadian markets

History, Plans - acquired in 1987 - 48 units in Canada

Franchise Costs - initial franchise fee $25,000 - equipment/site cost $453,000 - total costs $478,000 - royalty fee 5% - advertising fee 5%

Franchise Costs - initial franchise fee $30,000 - equipment/site cost $200,000 - other costs $45,000 to $80,000 - advertising fee approximately 1% - royalty fee approximately 5

Services - advertising/marketing - design - lease negotiation - purchasing - site location

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PANINI

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1995 - one unit in Canada Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

PANNIZZA RESTAURANTS INC.

2035 CĂ´te-de-Liesse, Ste. 207 Saint-Laurent, QC H4N 2M5 514-969-3377 VP Marketing & Strategic Planning: Ritou Maloni History, Plans - founded in 2013 in Montreal - 13 units in Canada (12 franchised) - recently expanded into Ontario; developing the brand in locations across Canada, the U.S. and internationally, with a focus on expanding in food courts, shopping centres and hospitals, as well as in-line and stand-alone Franchise Costs - initial franchise fee $20,000 - equipment/site cost $175,000 - total costs $190,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - site location - staff training - supplies

PARAMOUNT FINE FOODS

PARAMOUNT FRANCHISE GROUP INC. 10 Four Seasons Place, Ste. 601 Toronto, ON M9B 6H7 416-695-8900 Manager of Franchising: Holly Graham History, Plans - founded in 2006 - 36 units in Canada (28 franchised) - plans to expand in Alberta and B.C., as well as internationally Franchise Costs - information available upon request

Services - information available upon request

PERKINS RESTAURANT & BAKERY

PERKINS & MARIE CALLENDERâ&#x20AC;&#x2122;S, INC. 6075 Poplar Ave., Ste. 800 Memphis, TN 38119 901-766-6400 VP, Franchising: Dave Blouin History, Plans - established in 1958 in Cincinnati, Ohio - seeking to expand in Alberta, B.C., Manitoba, Ontario, Quebec and Saskatchewan Franchise Costs - information available upon request - advertising fee 3% - local advertising commitment 1% - royalty fee 4% Services - advertising/marketing - design - management - purchasing - site location - staff training

PINKBERRY

PINKBERRY CANADA INC. 210 Shields Ct. Markham, ON L3R 8V2 905-479-8762 Chairman and CEO: Aaron Serruya History, Plans - established in 2005 in Calif. - eight units in Canada - plans to expand across Canada and internationally via traditional and non-traditional units Franchise Costs - initial franchise fee $45,000 - equipment/site cost $190,000 to $497,000 - total costs $245,000 to $520,000 - advertising fee 3% - royalty fee 6% of net sales Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

PITA PIT CANADA

11 Princess St., Ste. 305 Kingston, ON K7L 1A1 613-546-4494 Franchise Development: Steph Watson History, Plans - established in 1995 in Kingston, Ont. - 600+ units worldwide

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Franchise Costs - initial franchise fee $10,000 - total investment $291,900 to $365,150 - advertising fee 1% - royalty fee 5% of monthly gross sales Services - information available upon request

PIZZA 73

PIZZA PIZZA LIMITED 4820 52nd St. S.E. Calgary, AB T2B 3R2 403-221-7373, ext. 222 SVP of Operations and Development: Philip Goudreau

History, Plans - established in 1985 in Edmonton - 75 traditional locations; 27 nontraditional locations in Canada Joint Venture Costs - initial partnership fee $50,000 - advertising fee 8% - administration fee 3% Services - accounting and finance - call centre operations - IT infrastructure - operational support - payroll - professional leadership in all facets of the business

- real estate development/renewals - training

PIZZA DELIGHT

IMVESCOR RESTAURANT GROUP INC. 264 Bostford St., Unit 201 Moncton, NB E1C 4X7 506-853-0990 Franchising Manager: Serge Comeau History, Plans - established in 1968 in Shediac, N.B. - 80 franchised units in Canada Franchise Costs - initial franchise fee $30,000 - total costs $250,000 to $400,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

DONâ&#x20AC;&#x2122;T GET LEFT OUT!

Email your updated franchising info to dschalk@kostuchmedia.com to be included in our 2018 Franchise Report

PIZZA HUT

PIZZA HUT CANADA COMPANY 191 Creditview Rd., Ste. 100 Vaughan, ON L4L 9T1 416-664-5200 Director of Development: Marco Moretto History, Plans - established in 1958 in Wichita, Kan. - 406 units in Canada Franchise Costs - initial franchise fee US$24,200 - advertising fee 5% - royalty fee 6% Services - advertising/marketing - design - site location - staff training

PIZZA NOVA

2247 Midland Ave. Toronto, ON M1P 4R1 416-439-0051 Director of Franchising: Vince Morano History, Plans - established in 1963 in Toronto - 148 units in Canada (147 franchised) - continued expansion into key markets

with plans to add up to 10 units Franchise Costs - total costs $325,000 to $375,000 - advertising fee 4% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

PIZZA PIZZA

PIZZA PIZZA LIMITED 500 Kipling Ave. Toronto, ON M8Z 5E5 416-967-1010 VP of Franchising: Sebastian Fuschini History, Plans - established in 1967 in Toronto - 418 units in Canada (399 franchised) - continued growth in Saskatchewan, Manitoba and Quebec Franchise Costs - initial franchise fee $30,000 - equipment/site cost $120,000 - other costs $200,000

60 locations strong

Franchise opportunites are now available in the Ontario market for qualified industry professionals. For more information, email us today at franchising@brownsrestaurantgroup.com

brownsrestaurantgroup.com

- total costs $350,000 - advertising fee 6% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

PIZZA SHACK

PIZZA SHACK HOLDINGS INC. 73 Vautour St. Cap-Pelé, NB E4N 2C3 506-874-4236 VP, Marketing: Allain Bourque History, Plans - established in 1984 in Dieppe, N.B. - 28 units in Canada - one unit in the pipeline Franchise Costs - initial franchise fee $6,000 to $9,500 - equipment/site cost $25,000 to $100,000 - total costs $31,000 to $109,500 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

PIZZAVILLE INC.

741 Rowntree Dairy Rd. Woodbridge, ON L4L 5T9 905-850-0070 Director of Operations: John Higgins History, Plans - established in 1963 in Toronto - 75 units in Canada (74 franchised) - plans to add two to three units in the comming months Franchise Costs - information available upon request Services - information available upon request

POPEYES LOUISIANA KITCHEN

POPEYES LOUISIANA KITCHEN INC. 400 Perimeter Center Terrace, Ste. 1000 Atlanta, GA 30346 404-459-4584 Regional Leader – Canada: Rob Manuel History, Plans - founded 1972 in New Orleans - 115 units in Canada (all franchised); 2,500 outside of Canada - continuing Western Canadian expansion in 2017

Franchise Costs - initial franchise fee $30,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - management - purchasing - site location - staff training - supplies PRESSE CAFE LES CAFES V.P. 1422 Nôtre-Dame W. Montreal, QC H3C 1K9 514-935-5553 History, Plans - founded in 1994 - 70+ units in Canada Franchise Costs - initial franchise fee $35,000 - total cost $200,000 to $400,000 Services - information available upon request

PUMPERNICKEL’S

JSF FRANCHISE GROUP INC. 4-30 Pennsylvania Ave. Vaughan ON, L4K 3V8 416-819-2644 Franchising: Joel Friedman History, Plans - established in 1986 - 13 units in Canada - plans to expand in the Greater Toronto Area and other parts of Canada Franchise Costs - initial franchise fee $35,000 - equipment/site cost $144,000 - other costs $381,000 - total costs $560,000 - advertising fee 2% - royalty fee 6.5% Services - advertising/marketing - lease negotiation - management - purchasing - site location - staff training

QUESADA BURRITOS - TACOS QUESADA FRANCHISING OF CANADA CORP. 1240 Bay St., Ste. 304 Toronto, ON M5R 2A7 866-854-2400 President: Tom O’Neill

History, Plans - established in 2004 in Toronto - 79 units in Canada - plans to double in size

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Franchise Costs - initial franchise fee $25,000 - equipment cost $60,000 to $62,000 - construction cost $70,000 to $120,000 - total costs $171,700 to $248,700 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - franchisee training - lease negotiation - purchasing - site location

QUIZNOS

QUIZNOS CANADA RESTAURANT CORPORATION 1267 Cornwall Rd., Ste. 301 Oakville, ON L6J 7T5 647-259-0333 Director, Franchising: Marc Choy History, Plans - established in 1981 in Denver, Colo. Franchise Costs - initial franchise fee $25,000 - equipment/site cost and other costs available upon request - total costs $227,500 to $361,000 - marketing fee 4% - royalty fee 7% Services - information available upon request

RICKY’S GROUP OF FAMILY STYLE RESTAURANTS 401-1901 Rosser Ave. Burnaby, BC V5C 6S3 888-597-7272 Senior VP: Stacey Hansson

History, Plans - established in 1962 in West Vancouver - 97 units in Canada (89 franchised) Franchise Costs - initial franchise fee $45,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

ROBIN’S FOODS (2006) LTD.

77 Progress Ave. Toronto, ON M1P 2Y7 416-288-8515 VP, Franchising and Real Estate Development: Larry Santolini History, Plans - established in 1975 in Thunder Bay, Ont.

- 145 units in Canada (140 franchised) - 10 units under development Franchise Costs - franchise fee $25,000 - equipment/site cost $300,000 - other costs $80,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design/construction - financial assistance - lease negotiation - purchasing - site location - staff training - supplies

ROCK CREEK TAP& GRILL/ ROCKWOOD URBAN GRILL ROCK CREEK FRANCHISING INC. 3434 Rideout Bay Regina, SK S4S 7C2 306-581-9319 President: Stu Rathwell

History,Plans - founded in 2006 in Regina - eight units in Canada (seven franchised) - plans to expand into Alberta and Manitoba in 2017; seeking operators in B.C. and eastern Canada Franchise Costs - initial franchise fee $40,000 - equipment/site cost $1,200,000 - other costs $160,000 - total costs $1,400,000 - advertising fee 1% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

ROCKY MOUNTAIN FLATBREAD

ROCKY MOUNTAIN FLATBREAD CO. LTD. 1876 West 1st Ave. Vancouver, BC V6J 1G5 604-730-0321 President: Dominic Fielden History, Plans - established in 2004 - five units in Canada (two franchised) - plans to grow by one to two units per year Franchise Costs - initial franchise fee $40,000 - equipment/site cost $550,000 - other costs $200,000 - total costs $750,000 - advertising fee 1% - royalty fee 5%

FOODSERVICEANDHOSPITALITY.COM

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MADE IN CANADA

BIG, BOLD, AND BOUNTIFUL A YEAR-LONG PHOTO CONTEST

TO HELP CELEBRATE CANADA’S 150TH BIRTHDAY To coincide with Canada’s 150th birthday, KML readers are invited to tap into their creative side by entering the “Made-in-Canada” photo contest. Throughout 2017, readers can snap pictures of various iconic products, ingredients, menu dishes as well as hotels and resorts that reflect a Canadian sensibility and provide a visual perspective on what this country is all about. Each month a judging panel comprised of the F&H and Hotelier editorial teams, photographers, contest sponsors, editorial board members and graphic designers will choose a total of 10 photos that reflect strong composition, exposure and focus while adhering to a Canadian theme. By the end of 2017, the magazines will have a collection of 150 images from which to choose 10 “Grand Winners,” whose submissions will be featured in the December issue of both F&H and Hotelier magazine.

Enter the Made in Canada contest for a chance to win one of 10 trips to Canadian iconic hotel destinations. Winners will be announced and fêted at the 2017 December Pinnacle Awards Luncheon.

UPLOAD YOUR PHOTO:

#KMLMadeinCanada

or email jporter@kostuchmedia.com

Submit pictures in the following categories: • Food: appetizers (soups, salads); entrées, proteins,veggies, fruits, desserts • Drinks, cocktails, wines, beers • Ingredients: spices, herbs, maple syrup, et cetera • Iconic restaurants, iconic hotels and resorts, attractions • Hotel Rooms, lobby spaces, guestrooms, suites, bars • Personalities: chefs, hoteliers, farmers/ producers/suppliers.

For Contest Rules and Regulations visit

foodserviceandhospitality.com/ madeincanada

SPONSORS PLATNIUM

GOLD

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Services - advertising/marketing - design - lease negotiation - purchasing - site location

SAWMILL PRIME RIB & STEAK HOUSE

4180 Calgary Trail S., Second Floor Edmonton, AB T6H 5H5 780-463-4499 Director of Operations: Len McCullough History, Plans - founded in 1976 in Edmonton - nine units in Canada (seven franchised) - continued growth in Alberta, B.C., Saskatchewan, Manitoba, Ontario, New Brunswick, Nova Scotia, P.E.I. and Newfoundland Franchise Costs - initial franchise fee $50,000 - equipment/site cost $2,000,000, pending size and location - total costs $2,250,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - lease negotiation - management

SECOND CUP COFFEE CO.

- purchasing - site location - staff training - supplies

THE SECOND CUP LTD. 6303 Airport Rd. Mississauga, ON L4V 1R8 905-362-1818 VP, Franchise Development: Audra Wosik

SCORES

IMVESCOR RESTAURANT GROUP 8250 Décarie Blvd., Ste. 310 Montreal, QC H4P 2P5 514-341-5544 Director of Franchising: Peter Tsafoulias History, Plans - established in 1995 in Montreal - 39 units in Canada (38 franchised) - new development in Quebec in 2017 Franchise Costs - initial franchise fee $60,000 - total costs $1,000,000 to $1,200,000 - advertising fee 3% - royalty fee 4% Services - advertising/marketing - design - lease negotiation - management - site location - staff training

History, Plans - established in 1975 in Toronto - 301 units in Canada (279 franchised) - renovate 15 to 20 per cent of new and existing units to the new Crema design Franchise Costs - initial franchise fee $40,000 - equipment/site cost $500,000 - total costs $540,000 - advertising fee 2% - royalty fee 9% Services - advertising/marketing - design - lease negotiation - site location - training

Franchise Costs - initial franchise fee $35,000 - equipment/site cost $165,000 - other costs $125,000 - total costs $325,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

SHOELESS JOE’S SPORTS GRILL

SHAMROCK BURGERS JSF FRANCHISE GROUP INC. 123 Eglinton Ave. E. Toronto, ON M4P 1J2 416-819-2644 Director of Franchising: Joel Friedman

History, Plans - four units in Canada (one franchised) - plans to expand in Alberta and the Greater Toronto Area

SHOELESS JOE’S LTD. 551 Jevlan Dr. Vaughan, ON L4L 8W1 905-760-1295 VP Business Development: Danny Grammenopoulos History, Plans - founded in 1985 in Toronto

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- 46 units in Canada (all franchised) - plans to expand across Canada; primary growth in the Ontario, Manitoba, Saskatchewan and Alberta; secondary growth opportunities will be accepted for Nova Scotia, Newfoundland and B.C. Franchise Costs - initial franchise fee $45,000 - equipment/site cost $450,000 - other costs $650,000 - total cost $1,145,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

SMITTY’S CANADA LIMITED 501 18th Ave. S.W., Ste. 600 Calgary, AB T2S 0C7 403-229-3838 Director, Franchising: Chris Chan

History, Plans - established in 1960 in Calgary - 86 units in Canada - expanding in Ontario and B.C. in 2017

Franchise Costs - initial franchise fee $35,000 - equipment/site costs $650,000 - other costs $75,000 - total costs $760,000 -advertising fee 3% - royalty fee 5%

- total costs $300,000 to $350,000 - advertising fee 2% - royalty fee 6%

Services - advertising/marketing - design - lease negotiation - site location - staff training - supplies

Services - advertising/marketing - design - lease negotiation - management - ongoing training and operational support - purchasing - site location - staff training - supplies

SMOKE’S BURRITORIE

SMOKE’S POUTINERIE

SMOKE’S POUTINERIE INC. 85 Kingston Rd. E., Unit 5 Ajax, ON L1S 7J4 905-427-4444 VP Franchising Development: Mike Graham

History, Plans - established in 2015 in Toronto - four units in Canada (all franchised) - further expansion planned for Canada - traditional four-wall, non-traditional, sports and entertainment, educational and amusement portfolios Franchise Costs - initial franchise fee $30,000

SMOKE’S POUTINERIE INC. 85 Kingston Rd. E., Unit 5 Ajax, ON L1S 7J4 905-427-4444 VP Franchising Development: Mike Graham

History, Plans - established in 2008 in Toronto - more than 100 units in Canada (all franchised) - aggressive expansion planned for Canada, the U.S. and internationally; traditional four-wall, non-traditional, sports and entertainment, educational and amusement portfolios

Franchise Costs - initial franchise fee $30,000 - total costs $350,000 to $400,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - ongoing training - purchasing - site location - staff training - supplies

SMOKE’S WEINERIE SMOKE’S POUTINERIE INC. 85 Kingston Rd. E., Unit 5 Ajax, ON L1S 7J4 905-427-4444 VP Franchise Development: Mike Graham

History, Plans - established in 2015 in Toronto - seven units in Canada (all franchised) - further expansion planned for Canada; traditional four-wall, non-traditional, sports and entertainment, educational and amusement portfolios

Invest in a brand that you can trust!

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672 Dupont Street Toronto, ON M6G 1Z6 Tel: 416.535.1555 Toll Free: 877.323.6226 Web: www.faema.ca

Franchise Costs - initial franchise fee $30,000 - total costs $350,000 to $400,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - ongoing training and operational support - purchasing - site location - staff training - supplies

SOUTH STREET BURGER

122164 CANADA LIMITED 1220 Yonge St., Ste. 400 Toronto, ON M4T 1W1 416-963-5005 Director, Franchising: Safiah Arooz History, Plans - established in 2005 in Toronto - 38 units in Canada; one outside of Canada (20 franchised) - additional units planned in Canada and internationally Franchise Costs - initial franchise fee $35,000 - equipment/site cost $615,000 - total costs $650,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - management - lease negotiation - purchasing - site location - staff training - supplies

ST. LOUIS BAR AND GRILL

ST. LOUIS FRANCHISE LTD. 2040 Yonge St., Ste. 200B Toronto, ON M4S 1Z9 416-485-1094 Director, Franchising: Lisa Roscoe History, Plans - established in 2002 in Toronto - 53 units in Canada - 10 units slated for opening in Ontario and Atlantic Canada in 2017 Franchise Costs - initial franchise fee $40,000 - equipment/site cost $615,000 - other costs $120,000 - total costs $775,000 - advertising fee 1.75% - royalty fee 5% Services - advertising/marketing - design - lease negotiation

- purchasing - site location - staff training - supplies

SUBWAY

DOCTOR’S ASSOCIATES INC. 325 Bic Dr. Milford, CT 06461 800-888-4848 Chief Development Officer: Don Fertman History, Plans - established in 1965 in Bridgeport, Conn. Franchise Costs - initial franchise fee $15,000 - advertising fee 4.5% - royalty fee 8% Services - information available upon request

SUKIYAKI

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1988 - 16 units in Canada; eight outside of Canada (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - lease negotiation - purchasing - site location - staff training

SUNNYSIDE GRILL 2 Jane St.,Ste. 202 Toronto, ON M6S 4W3 416-604-0650 President: Jeff Parissi

History, Plans - established in 2004 - seven units in Canada (six franchised) - plans to grow by one or two units per year Franchise Costs - initial franchise fee $30,000 - total turnkey build-out cost $150,000 to $200,000 - advertising fee 1% - royalty fee 4% Services - advertising/marketing - design - financial assistance - lease negotiation - management - ongoing store visits, support and training - purchasing

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

- site location - staff training - supplies

SUNSET GRILL SUNSET GRILL RESTAURANTS LTD. 5100 Erin Mills Town Centre, P.O. Box 53036 Mississauga, ON L5M 5A7 905-286-5833 CEO: Angelo Christou History, Plans - established in 1985 in Toronto - 145 units in Canada (all franchised) - expansion planned across Canada and in the U.S. Franchise Costs - initial franchise fee $55,000 - total costs $575,000 - advertising fee 1% - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

SUSHI SHOP

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2001 - 134 units in Canada (132 franchised); three outside of Canada Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

SWISS CHALET ROTISSERIE AND GRILL CARA OPERATIONS LIMITED 199 Four Valley Dr. Vaughan, ON L4K 0B8 905-760-2244 VP of Franchising: Mark Eaton

History, Plans - established in 1954 in Ontario - 241 units in Canada (233 franchised)

Franchise Costs - initial franchise fee $35,000 - $75,000 - total costs $950,000 to $2,400,000 - advertising fee 4% national, 1% local - royalty fee 5% Services - advertising/marketing - design - financial assistance - lease negotiation - management - purchasing - site location - staff training - supplies

SYMPOSIUM CAFE INC.

6021 Yonge St., Ste. 475 Toronto, ON M2M 3W2 416-449-3611 Director of Franchising: Ron Ansett History, Plans - established in Toronto in 1996; franchising since 2004 - 24 units in Canada (23 franchised) - plans to add six units in 2017, eight units in 2018 and 10 units in 2019 Franchise Costs - initial franchise fee $50,000 - equipment/site cost $625,000 - total costs $675,000 - advertising fee 2% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

TACO BELL

TACO BELL CANADA COMPANY 191 Creditview Rd., Ste. 100 Vaughan, ON L4L 9T1 416-254-4266 Development Manager: Alex Grudkin History, Plans - established in 1952 in Downey, Calif. - 170 units in Canada, (all franchised); - plans to expand throughout Canada Franchise Costs - initial franchise fee $49,100 - equipment/site cost $700,000 - other costs $500,000 - total cost $1,249,100 - advertising fee 5% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training

FOODSERVICEANDHOSPITALITY.COM

TACO TIME

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1978 - 126 units in Canada (all franchised) Franchise Costs - initial franchise fee $30,000 - advertising fee 4% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

TANDORI

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - established in 2008 in Montreal

- 11 units in Canada (10 franchised); three outside of Canada (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

TASTE OF MEDITERRANEAN MEDITERRANEAN FRANCHISE INC. 2 Toronto St., Ste. 324 Toronto, ON M5C 2B5 416-821-5561 CEO: Sam Hussein

History, Plans - established in 2004 in Toronto - 10 units in Canada; five outside of Canada (all franchised) - opening six new locations in 2017. Franchise Costs - initial franchise fee $20,000 - equipment/site cost $130,000 - other costs $10,000 - total costs $160,000

- advertising fee 2% - royalty fee $1,000 flatâ&#x20AC;Š Services - advertising/marketing - design - lease negotiation - management - purchasing - staff training - supplies

TCBY

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1992 - 29 units in Canada (all franchised) Franchise Costs - initial franchise fee $10,000 to $25,000 - advertising fee 3% - royalty fee 5% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

TERIYAKI EXPERIENCE INNOVATIVE FOOD BRANDS 700 Kerr St., Ste. 100 Oakville, ON L6K 3W5 905-337-7777 VP, Development: Nik Jurkovic

History, Plans - established in 1986 in Toronto - 116 units in Canada; 25 outside of Canada (all franchised) - plans to add five units in 2017 Franchise Costs - initial franchise fee $25,000 - equipment cost $85,000 to $125,000 - construction costs $125,000 to 185,000 - construction administration fee $10,000 - leasing fee $0 to $10,000 - total costs $245,000 to $355,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training (assist onsite)

THAI EXPRESS

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2000 in Montrea - 274 units in Canada; five international (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - lease negotiation - purchasing - site location - staff training - supplies THAI ZONE MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2007 - 36 units in Quebec (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

TIKI MING

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1983 - 35 units in Canada (33 franchised); seven outside of Canada (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - information available upon request

TIM HORTON’S RESTAURANTS BRANDS INTERNATIONAL 226 Wyecroft Rd. Oakville, ON L6K 3X7 905-845-6511 President: Elias Diaz Sesé History, Plans - established in 1964 in Hamilton, Ont. - 3,717 units in Canada Franchise Costs - initial franchise fee $50,000 - total cost $480,000 to $510,000 - advertising fee 4% - royalty fee 6% Services - advertising/marketing - design - management - purchasing - staff training - furniture - equipment TIMOTHY’S WORLD COFFEE THREECAF BRANDS CANADA INC. 55 Administration Rd., Unit 37 Vaughan, ON L4K 4G9 877-434-3223, ext. 7314 Development Coordinator: Nicole Moore History, Plans - established in 1975 in London, Ont. - 45 units in Canada (36 franchised); two units outside Canada - exploring sites in various markets Franchise Costs - initial franchise fee $25,000 - total cost $350,000 to $500,000 - advertising fee 2% - royalty fee 9% Services - advertising/marketing - design - lease negotiation - purchasing - site location

TOPPER’S PIZZA

TOPPER’S FRANCHISING COMPANY INC. 551 Bryne Dr., Unit N Barrie, ON L4N 9Y3 705-735-2127 Director of Franchising: Todd Sattler History, Plans - established in 1982 in Sudbury, Ont. - 39 units in Canada (29 franchised) - plans to expand to 140 units by 2018 Franchise Costs - initial franchise fee $25,000 - equipment/site cost $296,500 to $380,000 - total costs $321,500 to $405,000

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

- advertising fee 2% - royalty fee 5%

Services - information available upon request

Services - advertising/marketing - lease negotiation - purchasing - site location - staff training

TUTTI FRUTTI

TREATS BAKERY

History, Plans - founded in 1996 - 36 units in Canada (all franchised)

TREATS INTERNATIONAL FRANCHISE CORPORATION 1550A Laperrière Ave., Ste. 201 Ottawa, ON K1Z 7T2 613-563-4073 History, Plans - established in 1977 in Toronto - 56 units in Canada (all franchised) Franchise Costs - total cost $185,000 to $350,000 Services - information available upon request

TRIPLE O’S

WHITE SPOT LIMITED 1126 S.E. Marine Dr. Vancouver, BC V5X 2V7 604-321-6631 Business Development Manager: Karen Dosen History, Plans - founded in 1997 in Vancouver - 58 units in Canada; eight international (60 franchised) - focus on growth in Western Canada Franchise Costs - initial franchise fee $40,000 - equipment/site cost $800,000 - total cost $840,000 - marketing fee 2% - royalty fee 6% - other fees 1% Services - advertising/mnarketing - design - lease negotiation - purchasing - site location - staff training

TURTLE JACK’S MUSKOKA GRILL

TORTOISE RESTAURANT GROUP INC. 3370 South Service Rd., Ste. 300 Burlington, ON L7L 3M6 905-332-6833 ext. 234 VP, Frachising and Business Development: Peter J. Fisher

History, Plans - established in 1992 in Burlington, Ont. - 17 units in Canada - opening three new units in 2017 Franchise Costs - information available upon request

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma

Franchise Costs - initial franchise fee $35,000 to $40,000 - advertising fee 3% - royalty fee 5% (6% Alberta and B.C.) Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies UNION BURGER OBSIDIAN GROUP INC. 1770 Argentia Rd. Mississauga, ON L5N 3S7 905-814-8030 VP, Franchising: George Karamountzos History, Plans - established in 2010 in Ontario - 11 units in Canada Franchise Costs - initial franchise fee $35,000 - equipment/site cost $300,000 to $350,000 - other costs $45,000 to $70,000 - total costs $380,000 to $455,000 - advertising fee 2% - royalty fee 7% Services - advertising/marketing - financial assistance - management - purchasing - site location - staff training

URBAN KITCHEN/ SELECT SANDWICH

SELECT FOOD SERVICES INC. 155 Gordon Baker Rd., Ste. 214 Toronto, ON M2H 3N5 416-391-1244 Director of Franchising: Carol Kahn History, Plans - established in 1979 in Toronto Franchise Costs - initial franchise fee $25,000 - advertising fee 3% - royalty fee 7%

FOODSERVICEANDHOSPITALITY.COM

Services - information available upon request

VALENTINE

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 1984 - 80 units in Canada (76 franchised) Franchise Costs - initial franchise fee $25,000 - advertising fee 2.5% - royalty fee 5% Services - advertising/marketing - lease negotiation - purchasing - site location - staff training - supplies

VANELLIS

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2003 in Montreal - 23 units in Canada (22 franchised); 51 outside of Canada Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

VERA’S BURGER SHACK   42 W. 8th Ave., Ste. 3 Vancouver, BC V5Y 1M7 604-683-8372 President: Gerald Tritt

History, Plans - established in 1977 in Vancouver - 16 units in Canada (14 franchised) - plans to expand nationally , focusing on Alberta, Manitoba, Ontario and Nova Scotia Franchise Costs - initial franchise fee $30,000 - equipment/site cost $200,000 - other costs 250,000  - total cost $480,000 - advertising fee 2% - royalty fee 6%

FOODSERVICEANDHOSPITALITY.COM

Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

VIE & NAM

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5  514-336-8885 President: Stanley Ma History, Plans - founded in 2008 in Montreal - four units in Canada (all franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training - supplies

VILLA MADINA

MTY TIKI MING ENTERPRISES INC. 8150 Trans-Canada Highway, Ste. 200 St-Laurent, QC H4S 1M5 514-336-8885 President: Stanley Ma History, Plans - founded in 2003 - 45 units in Canada (44 franchised) Franchise Costs - initial franchise fee $30,000 to $40,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

WE BREW CAFE INC. 192 Bloor St. W., Unit 201 Toronto, ON M5S 1T6 416-967-9671 President: Todd Sherman

History, Plans - established in 2015 - three units in Canada. - plans to add units in the Greater Toronto Area Franchise Costs - initial franchise fee $20,000 - equipment/site cost $200,000

www.BUMCONTRACT.com STOCKED READY TO SHIP NEW location

OFFICE SHOWROOM DISTRIBUTION 2400 Winston Park Drive #1 Oakville, ON 855-337-2995 info@bumcontract.com Open Monday to Friday 9am to 5pm Evenings & Weekends by Appt

- other costs $275,000 - total costs $500,000 - advertising fee 1% - royalty fee 4% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

WENDY’S RESTAURANTS OF CANADA INC. 5515 North Service Road, Ste. 201 Burlington, ON L7L 6G4 905-331-0341 Manager, Franchise & Strategic Planning: Jane Dann

History, Plans - established in 1969 in Columbus, Ohio; established in 1975 in Hamilton, Ont. - 359 units in Canada (all franchised) Franchise Costs - application fee for new franchises $5,000 - initial franchise fee $40,000 - advertising fee 4% - royalty fee 4% Services - advertising/marketing - design - lease negotiation - management - purchasing - site development/location - staff training - supplies

WHITE SPOT RESTAURANT WHITE SPOT LIMITED 1126 S.E. Marine Dr. Vancouver, BC V5X 2V7 604-321-6631 Business Development Manager: Karen Dosen

History, Plans - founded in 1928 in Vancouver - 64 units in Canada (39 franchised) - focusing on growth in Western Canada Franchise Costs - initial franchise fee $75,000 - equipment/site cost $1,800,000 - total cost $1,875,000 - advertising fee 2.5% - royalty fee 5% - other fees 0.05% Services - advertising/marketing - design - lease negotiation - purchasing - site locationa - staff training

WILLIAMS FRESH CAFE INC.

DRUXY’S INC. 202 Grand River Ave. Brantford, ON N3T 4X9 519-752-4850 CEO: Rainer Mueller History, Plans - established in 1993 in Stratford, Ont. - 29 units in Canada (27 franchised) Franchise Costs - information available upon request Services - information available upon request

WIMPY’S DINER INC. WIMPY’S DINER INC. 160 Konrad Crest., Unit 1 Markham, ON L3R 9T9 888-594-6797 GM: Jim Daikos History, Plans - founded in 1961 - 51 units in Canada Franchise Costs - initial franchise fee $30,000 - advertising fee 2% - royalty fee 4% Services - information available upon request

WOK BOX FRESH ASIAN KITCHEN

19074 22nd Ave., Unit 102 Surrey, BC V3S 3S6 778-545-0233 Director, Franchising: Lawrence Eade History, Plans - established in 2004 in Edmonton - expand in Western Canada during the next two years; growth in Ontario and Eastern Canada Franchise Costs - initial franchise fee $25,000 - total cost $179,700 to $426,200 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

THE WORKS

149 Lakeshore Rd. E. Oakville, ON L6J 1H3 855-799-6757 President and CEO: Bruce Miller History, Plans - established in 2001 in Ottawa - 27 units in Canada (23 franchised)

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Franchise Costs - initial franchise fee $45,000 - total costs $650,000 to $950,000 - advertising fee 2% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training

YEH! WORLDWIDE 210 Shields Ct. Markham, ON L3R 8V2 905-479-8762 President: Aaron Serruya

History, Plans - established in 2008 in Quebec - 20 units in Canada (all franchised) - plans to expand across Canada Franchise Costs - initial franchise cost $35,000 - equipment/site cost $190,000 to $397,000 - total costs $250,000 to $350,000 - advertising fee 1% of net sales - royalty fee 6% of net sales Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

- staff training - supplies

YOGURTY’S

YOGURTY’S YOGURT INC. 210 Shields Ct. Markham, ON L3R 8V2 905-479-8762 President: Aaron Serruya History, Plans - established in 1987 in Toronto - 60 units in Canada; two outside of Canada (55 franchised) - plans to expand across Canada, the Philippines and the U.A.E. via traditional and non-traditional locations Franchise Costs - initial franchise fee $25,000 - equipment/site cost $153,000 to $483,000 - total costs $178,000 to $508,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location - staff training - supplies

YOGEN FRÜZ

YOGEN FRÜZ CANADA INC. 210 Shields Ct. Markham, ON L3R 8V2 905-479-8762 President: Aaron Serruya History, Plans - established in 1986 in Thornhill, Ont. - 173 units in Canada; 850 international (1,010 franchised) - plans to expand across Canada, the U.S. and internationally Franchise Costs - initial franchise fee $25,000 - equipment/site cost $100,000 to $319,000 - other costs $40,000 - total costs $165,000 to $384,000 - advertising fee 3% - royalty fee 6% Services - advertising/marketing - design - lease negotiation - management - purchasing - site location

DON’T GET LEFT OUT!

Email your updated franchising info to dschalk@kostuchmedia.com to be included in our 2018 Franchise Report

FOODSERVICEANDHOSPITALITY.COM

SHOW PREVIEW

A NATION UNLEASHED Celebrating 150 Years of Canadiana BY ERIC ALISTER

his year, Restaurants Canada (RC) will be celebrating 150 years of innovation, leadership and culinary excellence at its Canada Unleashed-themed tradeshow in Toronto — named in recognition of the nation’s 150th birthday. The event promises a myriad opportunities for networking, socializing and learning. The RC opening-night reception kicks off Feb. 26, at 5 p.m. at the Enercare Centre’s Galleria. Attendees can connect with exhibitors, sponsors and other leading figures in the

FOODSERVICEANDHOSPITALITY.COM

foodservice industry over food, drinks and entertainment. For the first time, the RC Show will be held at more than one venue — including an elaborate dinner party at the historic Casa Loma. Dubbed Nation’s Feast, the exclusive event will feature the country’s best culinary creations, with chefs from each province creating their signature dishes. The dinner is open to owners, operators and show sponsors, with all proceeds going to Community Food Centres Canada to help low-income families across the country grow and cook healthy food. Tuesday morning’s Breakfast with Champions — which will run from 7:30 a.m. to 9:30 a.m. at the Exhibition Place’s Liberty Grand — offers guests an opportunity to learn more about issues impacting the future of hospitality. Industry insiders Sara Monnett and Darrell Bricker will address today’s most pressing issues and present the 2017 RC Leadership Award. Monnett — VP of Research Insights at Technomic Inc., who oversees the company’s consumer and market research division as well as its Data and Analytics

UNLEASHING KNOWLEDGE This year’s Restaurants Canada Show will once again bring together industry experts to share their knowlede of food, equipment and trends impacting Canada’s foodservice landscape

Centre of Excellence — will offer insights on the imminent challenges facing the Canadian foodservice industry and how to manage consumers’ increasingly complex expectations. Bricker — CEO of Ipsos Public Affairs and author of bestselling books such as The Big Shift — will share how Canadians are changing, what to expect from future Canadians and what they will want from the restaurant and foodservice industry. The RC Show 2017 offers both independent operator sessions (from 9 a.m. to 12:30 p.m. on Feb. 26) and multi-unit operator sessions (from 9 a.m. to 12:30 p.m. on Feb. 27), moderated by television and radio personality, Tony Chapman. All sessions will provide valuable ideas and inspiration for driving business

growth and creating strategies for business success. On the main stage this year, chef Susur Lee will demonstrate how to make his world-famous slaw, while chef Jagger Gordon will collaborate with Loblaws to show guests how to make the most of the food they buy, as he prepares meals with ingredients diverted from landfills. Pavilion themes will include beer, wine, spirits and cocktails — as well as a bartending competition; coffee and tea, with ongoing sessions on pairing coffee and tea cocktails with desserts; locally grown meats and produce from Ontario, Quebec, Manitoba and P.E.I.; culinary flavours and products from around the globe; and the latest apps, gadgets and gear for the foodservice industry. FH

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

SHOW PRODUCT PREVIEW

INNOVATION SHOWCASE The Restaurants Canada show returns to Toronto Feb. 26 to 28 to showcase new food-and-beverage products, equipment and technology. Here is sneak peek at some of the items that will be on display:

Prime Cuts Sterling Silver Premium Meats represents Cargill’s highestquality beef for both consistency and perfection in cut — helping operators create memorable culinary experiences for guests. Because Cargill is committed to enhancing customers’ dining experience, by choosing Sterling Silver Premium Meats, operators also gain access to materials to increase brand awareness, educational offerings to energize wait staff and culinary collaborative support. VISIT BOOTH 2350

TRY SIRIUSXM MUSIC FOR BUSINESS

FREE

Impressive Power See the Official Blender of the Restaurants Canada Show 2017 in action. Featuring a powerful 3.5 peak HP motor, combined with a 3mm-thick patented asymmetric Talon blade, the KitchenAid KSBC1B0 Commercial Series Countertop Blender is capable of blending a margarita in just 22 seconds. The 60-oz (1774mL) BPA-free jar is engineered to optimize performance, with beveled corners for clean pouring from three sides, and the die-cast metal motor base stands up to rough kitchen and bar conditions. The motor base is also covered by a three-year hassle-free, commercial replacement warranty. VISIT BOOTH 1205

FOR 30 DAYS.

Show and Tell

THE PERFECT SOUND FOR YOUR BUSINESS

Get over 90 commercial-free music channels in every genre for $35.99/mo*. Visit siriusxm.ca/businesstrial and enter code: FOODSERVICE or call 1-877-249-9143 to learn more.

*Taxes and a one-time Activation Fee of $29.99 apply. Additional radios require additional subscriptions of $35.99 per month per location. Offer and service is based on a SiriusXM Internet Music for Business subscription. Dedicated business channels without DJ chatter and 90+ channels of commercial-free music available only when you choose SiriusXM Internet Music for Business. © 2016 Sirius XM Canada Inc. “SiriusXM”, the SiriusXM logo, channel names and logos are trademarks of Sirius XM Radio Inc. and are used under license.

FOODSERVICE AND HOSPITALITY FEBRUARY 2017 16-0912_FoodService_Ad_v2_FINAL.indd 1

Chesher Equipment Ltd. — a national wholesale distributor of foodservice equipment and parts — will present a variety of live cooking demonstrations at its booth, featuring its extensive roster of brands. Some of Chesher’s brands include ACP, Inc., Antunes, APW Wyott, Baker’s Pride, Cres Cor, LAINOX Naboo, Sunkist, Vitamix and Wood Stone. Chesher’s sales team of accredited chefs is dedicated to providing customers with culinary equipment solutions, as well as exceptional service and support to the foodservice industry. VISIT BOOTH 1121

11/8/16 5:59 PM

FOODSERVICEANDHOSPITALITY.COM

ADVERTORIAL

Small but Mighty RATIONAL’s latest innovation — the SelfCookingCenter — is designed to be the perfect centrepiece for any Canadian kitchen. This versatile piece of equipment can grill, roast, bake, steam, stew, blanch or poach food, all within a space of less than 1 m² (11 ft²). RATIONAL will be hosting live cooking demonstrations so you can see the system in action and learn how you can save money, time and energy while improving the quality of the dishes you create. VISIT BOOTHS 1421 AND 1521

Grains to Fuel Your Day Chase Global Foods has launched Melanie’s Medleys Artisanal Grain Blends. These breakfast creations are clean, natural grains blended fresh in small batches with fruit, nuts and other natural ingredients. They are a unique “better-for-you” breakfast option but are also versatile enough to be used in exotic salads, snacks and desserts. Melanie’s Medleys are available in foodservice and home-meal replacement formats, can be served hot or cold and can be frozen to retain freshness. This ready-to-eat treat is available in four flavours: Chocolate Coconut Almond, Caramel Apple Pecan, Cinnamon Walnut and Fruit & Almond. Seven more varieties are set to launch in Canada in 2017. VISIT BOOTH 705

Combined Force The combined entity of Russell Food Equipment and Hendrix Restaurant Equipment & Supplies is making its Restaurants Canada show debut as Russell Hendrix Foodservice Equipment. The newly merged companies kicked off the New Year operating under its new name and, over the course of the next several months, the company will be entering a transitional period, combining to create one brand. This union was driven by the natural fit and substantial synergy opportunities between the two companies. VISIT BOOTHS 1029 AND 1129

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HORECA REPRESENTATIVES FROM ALL OVER THE WORLD WILL MEET AT HOSTMILANO IN OCTOBER 2017 has just begun, but the cogs of HostMilano have already been turning in preparation for the 40th edition of the leading fair in the Ho.Re.Ca., foodservice, small and large-scale retail, food and hotel industry, scheduled to take place in Milan from Oct. 20 to 24, 2017. This will be an important anniversary for the event, reconfirming the central role it plays in the international equipment, coffee and food panorama. It is expected to be a great success, considering that 1,437 companies have already confirmed their participation, 41 per cent of these from 48 countries outside Italy, including new entries Serbia, Liechtenstein, Egypt and South Africa. There will be more than 1,500 hosted buyers, selected also thanks to the partnership with the ITA - Italian Trade Agency, while the media campaign, entailing an investment of more than two million euro, will bring more than 1,000 international journalists to Host 2017, including 100 correspondents who will also visit an extremely lively Milan and Italy, recognized worldwide as the birthplace of good food.

ALL EYES ON CANADA Canada is one of the three areas targeted by this edition, together with the U.S. and the Middle East. It has therefore been the focus of special attention in the form of various activities designed to attract visitors from the country of the maple leaf, as well as through agreements with respected local associations. HostMilano began its mission in Canada by winning over the segment of restaurant owners and retailers with the support of Restaurants Canada, the most important association of foodservice and restaurant operators with more than 30,000 members, OCSA - Ontario Convenience Stores Association and WCSA - Western Canada’s Convenience Store Association, two associations that collectively boast approximately 13,000 local shops. More recently, agreements designed to promote the exhibition and the exchange of visibility regarding the event have also been established with the Baking Association of Canada (BAC), and Interior Designers of Canada (IDC), covering the main sectors featured at HostMilano.

www.host.fieramilano.it

POURING FOR PROFITS

GRAND OPENINGS

Canada is embracing the European aperitif trend BY CAROL SNELL

EAST COAST FAVOURITES

n Canada’s Atlantic coast,

the Fogo Island Inn in Newfoundland is also part

aperitifs is on the rise,”

Is there a distinctly Canadian style of the oh-so-European pre-dinner drink? How do aperitifs compare in popularity to cocktails? “Cocktails are very hip,” says chef Matt DeMille, who used to work at the Drake Devonshire in Ontario’s Prince Edward County before striking out on his owan. “Aperitifs [may be] next,” he suggests, adding they have not been pushed to the same extent. “If someone wants to promote aperitifs, [success lies] in how you design your menu and train your staff. They are for places that are serious about the dining structure, because they are classical and go with classical cuisine.” While prices for cocktails are in the $16 to $18 range, aperitifs are generally priced in the $8 to $12 range in DeMille’s experience. As far as a distinctive Canadian style goes, he recommends the dark vermouth Antica with an ice cube

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

says Melanie Coates, director of Marketing and Business Development. “They spark the appetite and open up the palate.” She lists the very Canadian-sounding Campari Caribou Soda as her favourite Fogo Island Inn aperitif.

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he French would call for an “aperitif” and the Italians, an “aperitivo.” The words come from the Latin aperire, meaning “to open.” Meant to open up the tastebuds in readiness for a meal, aperitifs lean to the dry — and somewhat bitter and aromatic — side as sweetness will discourage the appetite. Europe is the home of the classic aperitif — when the ink was drying on the documents that created Canada 150 years ago, the Campari Family in Italy was already toasting the fifth birthday of the drink that bears its name. Campari remains a popular aperitivo, especially with soda and a twist of orange. Other aperitifs with European pedigrees include vermouth; the anise-flavoured Pernod, Pastis and Ricard; Lillet and Dubonnet; and white sparking wines including Prosecco.

of the wave. “A taste for

and a twist of orange. “It is more robust for colder weather. It has a fruitcake kind of feel.” In Toronto, Marijke McLean is a category manager for brown spirits at the Liquor Control Board of Ontario (LCBO). She predicts great things for the aperitif segment. “In the past few years, the trend has been growing in Ontario. We are now taking that time after work or before dinner. In Canada, we take advantage of the warm weather to have a simple aperitif such as an Aperol spritz. It doesn’t go away completely in other months, but May through August sees a spike.” McLean says sales of “true aperitifs” were up 15 per cent this year over last. It is remarkable, she says, to see that kind of growth in longestablished brands such as Campari, Benedictine and Pastis. In fact, the sales growth of several brands over the last three years has seen producers struggling to meet the demand. “We haven’t yet seen the true sales potential,” says McLean. A number of new brands will be hitting the LCBO shelves in time for warmer weather, including Peychaud — a new aperitivo that McLean suggests serving over ice with soda, bitters and citrus — and Capo Capo, a Canadian aperitivo McLean predicts will be a welcome variation on the traditional Negroni. “People are looking for authenticity. They want pure aromas and flavours so we are seeing more craft distillers and experimentation,” says McLean.” FH

EQUIPMENT

BACK TO THE FUTURE

As restaurant kitchens go back in time, customer service leaps into the realm of science fiction

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BY ERIC ALISTER

s restaurant kitchens go back in time — returning to simpler methods and simple ingredients sourced from a chef ’s proverbial backyard rather than a factory — the front-of-house is jumping head-first into the future. When it comes to restaurant operations and customer service, the foodservice landscape is facing a time of tremendous change. According to Warren Price, EVP for New York Fries, mobile technology has become critical to delivering exceptional

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customer experiences. “For many, mobile is simply an extension of what they’re used to doing online,” he explains. Restaurant chains have not been shy to adopt mobile technology. Data from Chicago-based foodservice consulting firm Technomic shows pizza chains are leading the way with online-ordering apps. In fact, among the 44 restaurant brands Technomic tracks in Canada, pizza chains earn three of the top five spots when it comes to this attribute. Panago Pizza, Pizza Delight and Domino’s rank

PIZZA CHAINS ARE LEADING THE WAY WITH ONLINE ORDERING APPS

as ‘good’ or ‘very good’ at integrating technology into the ordering process, based on their most recent ordering experience. Despite similarities among the top-rated chains, the pizza segment stands out for other advancements. For example, Panago’s and Domino’s mobile applications allow customers to customize orders and create their own pizzas. Domino’s has integrated an order tracker into its online and mobile platforms, which allows consumers to see when their order is being made and sent out for delivery.

FEBRUARY 2017 FOODSERVICE AND HOSPITALITY

EQUIPMENT

While pizza chains generally earn the highest praise from consumers in this area, two other chains also rank in the top five for their integration of technology — Swiss Chalet and Tim Hortons. Swiss Chalet’s online-ordering platform is interactive and makes it easy for consumers to order and pay for their meal, while Tim Hortons’ mobile application, TimmyMe, allows customers to pay and earn rewards by using their smartphone. When it comes to third-party ordering apps, companies such as Just Eat are bringing an unparalleled level of innovation to the market. In the nearly two years since the successful IPO of Just Eat and Seamless, nearly every month has seen announcements of new competitors, making the third-party ordering app market the most competitive in the foodservice sector. Though skeptics may fear market saturation, analysts still see plenty of room in the market for healthy competition. “With the slow growth in the economy and job growth, many are forced to work two or more jobs. With restaurant-delivery services or delivery of prepared meals, the con-

THE RISE OF MOBILE Mobile technology has bcome a critical component of customer service

venience factor is going to be attractive and offer viable relief,” says Bill Bender, FCSI consultant and founder of W.H. Bender & Associates, a restaurant and foodservice consulting firm. Furthermore, “On-demand food-delivery platforms offer the customer a wide variety of dining options while allowing restaurants to reach a customer they might have

THE SUBSCRIPTION-BASED APPROACH

Amazon recently announced it would be partnering with more than 350 restaurants in New York City to deliver meals to its customers. Currently, the service is available in 10 cities in the U.S. Amazon is also bringing its familiar payment model to food delivery; instead of charging customers added fees per order, it now includes delivery options free of charge to its Amazon Prime members. This payment model is not a new concept in the tech industry; both Adobe and Microsoft have replaced their one-time product costs with subscription-based charges that appeal more to customers on tighter budgets. The more affordable Amazon food-delivery system has just one caveat. It charges restaurants a whopping 27.5 per cent royalty on each order, which is nearly double that of other third-party delivery services.

FOODSERVICE AND HOSPITALITY JANUARY 2017

ROLLING WITH THE TIMES Third-party delivery companies are bringing unparalled innovation to the maket, including driverless delivery vehicles

missed — all without shouldering the added financial cost of liability, risk and added payroll,” says Adam Lamb, a U.S.-based restaurant consultant, coach and chef. Despite all that it promises, online ordering does still have some hurdles to cross. Common customer complaints centre around extra fees, long waits and a poor selection of foods. Added third-party fees can sometimes double the cost of an order — not to mention the added cost of tipping the driver. On top of costly fees, delivery services have been known to struggle with their delivery-time quotes. UberEats, for example, attempted to offer 10-minute delivery times in New York in March but had to scrap the option in April as it simply could not keep its promise. Finally, the allure of endless delivery choices relies heavily on location; smaller cities with fewer local participating restaurants make third-party ordering apps very limited in their offerings, often causing users to abandon a delivery app. When balancing the pros and cons of the current state of online ordering apps, it can be difficult for those within the foodservice industry

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to predict what the future holds. Luckily, a few companies have offered a small glimpse into what’s to come. In November, Just Eat held a press conference where it shared insight into a project the company started in London, England in September. Through a partnership with Starship Technologies, Just Eat has been piloting self-driving

robots to deliver its orders, in hopes of dramatically increasing its ordering capacity. At the conference, the company elaborated on how artificial intelligence and emerging technologies in virtual and augmented reality have helped shape robotics in the future of food delivery. Also presenting at the event was Microsoft,

“On-demand food-delivery platforms offer the customer a wide variety of dining options while allowing restaurants to reach a customer they might have missed.”

Bar Oso Whistler, B.C.

Photography: Ema Peter

which demonstrated its HoloLens technology, which offers a more visually immersive menu that helps customers see a realistic representation of a menu item they haven’t tried before. Just Eat also revealed apps slated for the Apple TV and the Xbox One in Dec. 2016 and Jan. 2017, respectively, which will allow customers to order food from their television sets. These new apps — along with the recent launch of Just Eat’s dedicated customer-care chatbots built for Microsoft systems and Facebook Messenger — are part of the company’s attempt to build ordering experiences into customers’ everyday routines. With so much happening at such breakneck speed, it can be difficult to keep one’s head from spinning when contemplating the onlinefood-delivery landscape of the future. FH

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CHEF’S CORNER

HOME, SWEET HOME Chef Alexandra Feswick brings her home table to The Drake Hotel BY ERIC ALISTER

BITS & BITES Favourite ingredient?

FOODSERVICE AND HOSPITALITY FEBRUARY 2017

Guilty pleasure? “Pizza”

Favourite kitchen tool? “Spoons — tasting spoons, serving spoons, wooden and metal spoons”

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RYAN SZULC [ALEXANDRA FESWICK]

ward-winning chef Alexandra Feswick has been working and honing her skills in the kitchen since she was 15 years old. Today, her primary focus is on creating gourmet comfort foods that give guests the universally cherished sentiment of a home-cooked meal. “I want my food to hit the same comfort spot in people eating it as the nostalgia of being at home,” she says. “The same place you have to close your eyes to think about and that always puts a smile on your face.” Despite her early love affair with cooking, Feswick put her culinary aspirations on hold after high school to study sociology at the University of Guelph. Towards the end of

“The skin of vegetables. Why does everyone always want to peel them off?”

her studies, however, Feswick had a realization. “I found myself cooking more than I was actually learning,” she says. “So I finished up my degree and quickly enrolled at George Brown College.” Feswick entered the culinary industry as an apprentice under chef Jeff Crump at the historic Ancaster Mill restaurant in Ancaster, Ont., before moving on to build a name for herself at acclaimed Toronto restaurants Auberge de Pommier, the Wine Bar, Samuel J. Moore and Brockton General. Since 2014, she’s been chef de cuisine at The Drake Hotel in Toronto. She draws on her obsession with locally grown ingredients to create dishes that touch diners on a visceral level. “The best meal imaginable would be at a farm next to the crops you are eating,” she says. “When I worked with Jeff Crump, it was mandatory that we worked on a farm in the summer, once a week. One of my favourite memories is being on that farm and eating a harvest lunch of some of the products we had grown that summer.” Feswick ardently argues that good food comes from loving what you do. At The Drake Hotel, she brings that love to everything she prepares, sourcing fresh Canadian ingredients in simple dishes, which she keeps as scratch as possible. “I was really lucky that [my mom] made everything from scratch, so I started off with that experience,” she says. With Feswick in the kitchen, it’s no coincidence The Drake has become well-known for its cozy comfort foods that match the seasons in which they’re served. For dinner, current popular entrées include a 10-oz striploin with seasonal vegetables, rosemary butter and jus ($40); rotisserie chicken with Brussels sprouts, mushrooms and polenta ($27); the Drake dry-aged burger featuring a milk bun, bacon, cheddar, Russian dressing and pickle, served with a side of fries ($19); and albacore crudo with avocado and charred scallion ($13). Feswick hopes to take homemade cooking to the next level by making The Drake’s fare even more local. “We are already doing this in many [ways]. However, I think we could do more,” she says. “What’s better than an apple freshly picked from the tree you’re standing next to, or strawberries still warm from the plant? I would like to offer this type of experience to our customers on a more regular basis.” FH

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