COVER STORY
SMOKE’S POUTINERIE
Ryan Smolkin
RYAN SMOLKIN LIVES HIS BRAND. THE CEO AND FOUNDER OF SMOKE’S Poutinerie never goes out without his Canadian gear. “Gotta wear the hat, shades, and everything in plaid, even undies,” says Smolkin. You can feel the excitement he has for his business within seconds of talking with him. “Gotta hop on the rock ’n’ roll gravy train,” he says about the loaded fries his restaurant serves as a main dish, which are decadent, satisfying, and far from ordinary. Smolkin created a new way to serve up a classic Canadian side dish, poutine. Traditionally served as French fries topped with cheese curd and gravy, Smolkin brought the dish to a whole other level. “We created a new food category. We serve it as main dish and throw all kinds of stuff on top,” he says. The menu consists of more than 30 options, all served the same way: In paper baskets, with a base of French fries then topped off with mounds of goodies. Customers can choose among creations like the “Bacon Cheeseburger Poutine,” “Nacho Grande Poutine,” and “Jerk Chicken Poutine.” There are vegetarian options as well. This fast-casual dining experience draws huge crowds, especially with the young, downtown urban population, where people seek “hangover prevention” in the late-night hours. “We can serve up to 200 people in an hour during peak times,’’ he says. “It’s all about the experience. We keep it fun and interesting with karaoke and air guitar and poutine-eating contests,” he adds. The restaurant started in Canada and is making its way through the States and throughout the world. “Think global domination,” says Smolkin. There are multiple options for franchisees, including food court locations, non-traditional sites (which include college campuses and entertainment venues), and traditional, four-walled build-outs. Franchisees who own four-walled sites are eligible to own a mobile territory as well. For more information, visit www.smokespoutinerie.com
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FranchiseDictionaryMagazine.com
