Ontario Restaurant News - October 2016

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O N T A R I O October 2016 | Vol. 31 | No. 9

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Bar Izakaya adds brick and mortar to Eat Industries Inc. Brandon Jackson and Matt Pigeon. spending huge amounts of money trying to open a new restaurant,” Jackson said. “It gave HAMILTON — A trip to Hamilton’s farmers’ us the opportunity to try something new withmarket helped inspire the creation of Eat In- out risking too much.”

In August of 2015, their taco venture dustries Inc. After moving to the city from Toronto, opened in the back corner of the lower level of Brandon Jackson decided to check out the city’s the market.

“It was a dead zone at the time,” Jackson market. While fresh ingredients were on hand, Jackson noted a lack of prepared food options said. “We started doing pop-ups at festivals around the city, just to get a little bit of traction at the market.

Jackson decided to persuade his friend chef and meet the community.”

Under the unofficial name of “The Real Matt Pigeon, who he had worked with at Mark McEwen’s Bymark Restaurant in Toronto, into Food Court,” the back corner of the market has partnering on a taco stand at the market. This grown to welcome Pokeh, Henry Brown’s Small would become the first business under the Eat Batch Ice Cream Company, and Eat Industries’ APPROVAL REQUIRED second business, a ramen noodle bar.

Industries banner.

The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned.

“We fell CHECK in love with Japanese food. It kind “The market was very approachable.

DO NOT GIVE You VERBAL INSTRUCTIONS. CAREFULLY! Beyond this point we cannot accept responsibility for any errors. Alterations (other than typographicalyou’re errors) will be not charged extra. of Mark proof “OK” or “OK with corrections” as the case may found us,” Jackson said. didn’t have to sign a huge lease and be, signing your name so we may know that the proof reached the proper authority.

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Canada Post Publications Mail Agreement No. 40010152

SIGNATURE OF APPROVAL

Operating at the market does come with restrictions. To prepare their menus, Jackson and Pigeon rented an off-site commercial kitchen as the market does not allow for proper ventilation and comes with limits on electricity use. Renting a kitchen equaled working six days a week to prepare for four lunch services.

“It was getting to the point to where we were asking ourselves, ‘is the work we’re putting in worth what we’re getting out of it’?” Jackson said.

They decided to find a brick and mortar location, and eventually signed a lease on James Street North in a former bakery near the farmers’ market.

“It was either take this next step or try something new, so we went for it,” Jackson said.

Continued on Page 21

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The dough factor TORONTO — The team behind Pizza Nova have stepped into the realm of fast casual with the opening of Masseria.

Meaning “farmhouse” in Italian, the King Street West restaurant’s pizza-focused menu is rounded out by paninis and salad, as well as a selection of wine, beer and Italian spirits.

Pizza Nova president Domenic Primucci was inspired by his heritage and trips to Italy.

“In southern Italy there are a lot of farmhouses; some of them have opened their doors to become little restaurants as well, and what they have is what they make that day,” he said.

In addition, Primucci saw the opportunity to carve out a niche within the growing fast casual segment by offering high-end ingredients and unique offerings.

“We don’t always have time to sit down in a restaurant to be served,” he said. “We wanted to bring that high-end quality to a quicker service [format].”

Primucci helped develop the menu with executive chef Rob LeClair, who was previously with The McEwan Group.

“I love pizza,” LeClair said earnestly as he showed off a picture of himself and his son in matching pizza T-shirts.

LeClair draws culinary influence from southern Italy and appreciates its passion and tradition.

“You can’t pigeonhole Italian food. … It’s a passion and it’s infectious,” he said.

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Pizza Nova president and creator of Masseria Domenic Primucci.

“The menu is very fluid; there’s always something new,” said LeClair, noting this allows him the ability to explore the seasons.

The one-size pizza can be ordered from a selection of chef-designed creations or customized. Masseria offers both traditional white dough and black pizza dough made using food grade vegetable charcoal.

“We’re trying to be a little bit different. We do have the white dough, but we also have the carbone dough,” said Primucci. “It’s something new to the market, it’s different. It has a lighter, airy feel, touch and taste.”

The design takes cues from “the rustic farmhouse” and mixes it with contemporary design befitting a Toronto restaurant, according to director of development Vince Morano.

The restaurant seats 40 guest at three communal tables, two parallel to the counter and one round wood table overlooking the street from the second-floor space.

The day before opening on Sept. 7 — just in time for the Toronto International Film Festival — Morano said he already has full confidence in the brand and concept, noting he’s already scouting other urban locations.

Primucci was a bit more cautious regarding future plans for the Masseria concept, noting it was still early days.

“It’s a different concept than what we generally do. We just want see where this takes us,” he said. “It would be nice to be able to expand it and I think there are certain pockets that could sustain that.”

Tipping is on its way to extinction says U of G professor GUELPH, Ont. — Tipping will likely disappear from Canada’s hospitality landscape in the next 10 to 20 years, according to Michael von Massow, a professor at the University of Guelph’s Department of Food, Agriculture and Resource Economics.

“I think there will be consumers who resist it. I think there will be some consumers who are relieved,” von Massow said. “The last thing they do in a restaurant won’t be deciding how much to tip and feeling guilty they didn’t tip enough.”

Von Massow’s conclusion on tipping was formed after partnering with professor Bruce McAdams, from the university’s Department of Hospitality, Food and Tourism Management, to study how tipping affects a restaurant’s operations.

“There were a number of issues that made us think tipping was going to be in the forefront,” von Massow said.

“You can’t get a group of restaurateurs in a room and not have tipping come up at some point.”

The study included interviews with about 50 restaurant managers and 50 restaurant servers as well as 160 online surveys completed by front of house staff. Their research questioned restaurant staff from across Canada, with about 50 per cent of respondents from Ontario.

Their research found restaurants would ben-

efit from reforming their practices surrounding gratuities.

“Overall it becomes a difficult thing to manage in a restaurant,” von Massow said. “It has the potential to create tension and inconsistent service experiences.”

They discovered tipping creates wage disparity between the front and back of house resulting in personnel problems for management. More than half of the servers questioned reported making $15 to $20 in tips on top of their hourly wage.

“If you consider not all of that is taxed, they’re doing fairly well,” von Massow said.

“People in the kitchen are making a little more than minimum wage, but not much more.”

Service quality is also affected by tipping. Despite the common notion that a better tip equals better service, von Massow said there is no correlation between quality of service and size of gratuity as customers generally tip regardless of performance.

“However, there is a strong coalition between perceived tip and quality of service,” he said.

Servers, in some instances, will predict whether or not the customer will tip well, leading to varying levels of performance by the employee.

“If they perceive that person to be a big tipper, they will provide outstanding service. If

they perceive the person to not tip well, they get worse service,” he said.

“If I’m a restaurant operator, that’s an issue for me. The tip might be identical in both circumstances.”

The server’s perception may be based on a number of factors, including gender, age, race and party size.

“As a customer, that’s not good. As a restaurant owner, that’s not good either,” von Massow said.

Tipping also has the ability to stall succession planning and career development within a restaurant. Staff may not look for promotions, as a manager’s wage is typically less than a server’s wage, when tips are factored into the amount.

“They get a technical raise from the restaurant, but because they’re no longer tipped, the overall pay goes down,” Von Massow said.

The move away from tipping is already underway, von Massow explained. In Calgary, A downtown Earls location removed tipping in favour of a mandatory 16 per cent gratuity fee.

In New York, Union Square Hospitality Group has eliminated tipping and raised prices on their menus.

“I think we’re seeing the thin edge of the wedge now,” von Massow said. “Some people are doing it and struggling, others are doing it and succeeding.”

TORONTO — The recently announced HST rebate on hydro bills will do little to ease the cost of operating a commercial oven, according to the Ontario Restaurant Hotel and Motel Association (ORHMA).

In its throne speech, the provincial Liberal government announced it plans to introduce legislation that would rebate the provincial portion of the HST for hydro customers, equaling an eight per cent savings.

The rebate would go into effect on Jan. 1.

The announcement didn’t ease the concerns of the ORHMA. “People cannot afford the pricing of hydro, there’s no break for our sector,” said Fatima Finnegan, ORHMA director of corporate marketing and business development.

“We have to have our ovens on. As soon as a cook comes in they fire everything up, we spike a lot in our sector with electricity pricing.”

The issue for ORHMA members isn’t the price per kilowatt, but the global adjustment charge, which accounts for about 65 per cent of the members’ hydro bill, Finnegan explained. She added an income tax credit already reimburses the cost of HST for restaurant operators, while commercial businesses still pay the debt retirement charge.

“With the throne speech, that was kind of adding salt to the wound,” Finnegan said.

“We’re really trying to get in front of the Ministry of Energy to say enough is enough.”

The association receives daily calls from members inquiring about efforts to relieve the cost of electricity.

“The calls are never about gas, it’s always about power,” Finnegan said.

The ORHMA does have a partnership with the ECNG Energy L.P. that allows the association to purchase electricity and gas in bulk to sell to its members.

“It is the largest hospitality energy aggregating program in Ontario,” said Luisa Perini Parkes, ECNG’s manager of client strategy and communications. “Servicing over 1,000 end use locations, the ORHMA program searches the market for the best wholesale price available from suppliers.”

The program allows operators to secure stable pricing for one- or three-year terms and eliminates price markups through hydro retailers.

“Typically prices are anywhere from 15 to 40 per cent below retailer pricing, and is otherwise unattainable,” Perini Parkes said.

October 2016 | 3

O N T A R I O

EDITORIAL

Eating for a cause is (ful)filling M

ove over Joey “Jaws” Chestnut, I caught the competitive eating bug.

Chestnut packed away 25.5 pounds of poutine in 10 minutes on Oct. 1, making him the winner of the seventh annual World Poutine Eating Championship held in Toronto.

While he broke his own poutine-eating record, the charity eaters who competed earlier in the day consumed their fair share of fries, cheese and gravy.

They also raised more than $50,000 to send children with disabilities to barrier-free camps through non-profit foodservice industry organization Friends of We Care.

Once a year, Smoke’s Poutinerie paints Toronto’s Yonge-Dundas Square plaid for a day of free poutine, rock ’n’ roll and competitive eating.

This year, Smoke’s founder Ryan Smolkin partnered with Friends of We Care executive director Kevin Collins for an inaugural charity event.

Together, they challenged the foodservice community to raise money and compete in a two-minute charity eat-off.

I quickly jumped at the opportunity, but as the date drew closer, I began wondering

Kevin Collins and Ryan Smolkin. what I had gotten myself into. Waiting backstage, I realized there were a host of things that could go wrong: I could choke on the cheese, slip in gravy, or perhaps the most embarrassing possibility, only be able to consume a pitiful amount.

On stage, faced by hundreds of moderately grossed out spectators, the adrenaline took over.

I focused on the task at hand and finished two pounds of poutine before starting into the next box before the clock ran out.

As someone who generally savours a meal and has been often teased about my

tendency to eat slowly, very slowly, it was liberating to throw away the cutlery, tilt back the box and shovel in the french fries.

I came away beaming and covered in gravy — it was dripping from my chin and forearms.

Cardinal Meat Specialists CEO Brent Cator took home the winning trophy, finishing five pounds of poutine in two minutes. The poutine-eating champ also raised $30,000 for Friends of We Care through the event.

Other charity competitors included Smolkin and Collins, of course, Scott Lindsay (Coca-Cola Canada), Karen Maguire (Burnbrae Farms Limited), Jesse Schwarz (Yo’Dough), Dawn Mucci (Lice Squad), Mike Bullard (Newstalk 1010), Brad Wiseman (Earth Fresh Foods) and Gord Doraty (Maple Leaf Foodservice).

It was a silly, filling, out-of-the-ordinary experience and I am proud to have taken part.

Hopefully, the event will get even more support next year.

Kristen Smith Managing Editor

NEWS BRIEFS Duke of York turns 40 TORONTO — The Duke of York pub celebrated it 40th birthday on Sept. 29.

The long-standing British pub opened in 1976 in Toronto’s Annex neighbourhood.

For every glass of beer sold between 11 a.m. and 1 a.m. during the celebrations, the Duke of York donated $1 to the Duke of Edinburgh’s International Award Canada – Ontario.

Sodexo Canada has been a member of CAMSC since 2013.

“Diversity in the supply chain is vital to the future growth and development of the business economy in Canada,” said Cassandra Dorrington, CAMSC president and CEO. “We strongly believe that utilization of diverse suppliers can increase the generation of creative solutions and open up new markets and business opportunities.”

Sodexo Canada recognized for inclusive supply chain

Starbucks displays calories on menu boards

TORONTO — Sodexo Canada has been honoured with the 2016 Tier 1 Champion of Supplier Diversity Award by the Canadian Aboriginal and Minority Suppliers Council (CAMSC).

The annual award is granted to corporations that demonstrate leadership in establishing thriving vendor relationships with Aboriginal and minority suppliers.

Today, Sodexo Canada has more than 50 Aboriginal and minority suppliers.

CAMSC was involved in helping the corporation connect with companies and suppliers.

“Our experience is that establishing an inclusive supply chain makes us a better service provider to the broad range of organizations we serve,” said Barry Telford, Sodexo Canada president.

“By working with Aboriginal and minority companies we gain new perspectives, approaches and ideas that enable innovative solutions that are then passed on to our clients.”

TORONTO — Starbucks Canada has included calorie information on menu boards at all company-operated and licensed stores beginning in late September.

The move comes three months before it would have been required in the province of Ontario.

“Menu labelling is yet another step to extend our long-standing commitment to ensuring our customers across Canada have the information they need to make informed decisions,” said Rossann Williams, president Starbucks Canada.

The regulation for menu labelling comes into force Jan. 1 and will require owners of foodservice premises that are part of a chain with 20 or more locations in Ontario to display calorie information.

4 | Ontario Restaurant News

JUST EAT rolls out free delivery TORONTO — JUST EAT Canada recently announced it was doing away with delivery charges for thousands of it participating restaurants across the country.

“Free delivery is a Canadian industry first and around 70 per cent of our restaurants are participating,” said JUST EAT marketing director Aaron Davis.

There are more than 4,500 restaurants in major Canadian cities using the online ordering company to connect with off-site diners.

P.E.I. Oyster Bar hooks Restaurants Canada shellfish award CHARLOTTETOWN — Phyllis Carr of Carr’s Oyster Bar made a splash at the P.E.I. International Shellfish Festival in September, taking home the inaugural Restaurants Canada Shellfish Excellence Award. The award recognizes a restaurateur in Prince Edward Island for the exceptional service and promotion of local seafood. The winner must show superior shellfish quality standards, offers a variety of local shellfish and promote P.E.I. shellfish to its community and customers.

“Carr’s Oyster Bar brings local flavours to life with quality, innovation and authenticity,” said Restaurants Canada’s CEO Shanna Munro.

Carr’s Oyster Bar Restaurant & Lounge is located in Stanley Bridge, P.E.I..

“I am thrilled to receive this award on behalf of myself, my family and our staff over the past 17 years,” said Carr.

“I love my home on Prince Edward Island and am happy to showcase the best shellfish in the world. It’s important for us to know our surroundings and the seafood that comes from our waters.”

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EDITORIAL ADVISORY COUNCIL MICKEY CHEREVATY Consultant, Moyer Diebel Limited JACK BATTERSBY President, Summit Food Service Distributors Inc. PAUL LECLERC Partner, Serve-Canada Food Equipment Ltd. JORGE SOARES Director Food and Beverage Operations, Woodbine Entertainment Group ADAM COLQUHOUN President, Oyster Boy JOHN CRAWFORD Director of Sales-Canada, Lamb Weston TINA CHIU Chief Operating Officer, Mandarin Restaurant Franchise Corporation MARTIN KOUPRIE Chef/Owner, Pangaea Restaurant JOEL SISSON Founder and President of Crush Strategy Inc. CHRIS JEENS Partner, W. D. Colledge Co. Ltd. Joe Baker Dean, School of Hospitality, Tourism and Culinary Arts, Centennial College Graham Hayes Directory of Culinary/Corporate Chef, McCormack Bourrie Sales & Marketing & French’s Food Company Canada Jody Palubiski CEO, The Charcoal Group

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SIR Corp sells shares to fund growth BURLINGTON, Ont. — Service Inspired Restaurants (SIR Corp.) is investing in building new restaurants as well as renovating existing locations.

Earlier this year, SIR Corp. sold 750,000 units of SIR Royalty Fund for $10,612,500 to fund the projects, which includes re-positioning the Jack Astor’s chain and transforming the remaining Alice Fazooli’s locations into its Scaddabush restaurants.

SIR has 60 restaurants, including 40 Jack Astor’s Bar and Grill units, eight Canyon Creek locations, four Scaddabush Italian Kitchen & Bar restaurants and two remaining Alice Fazooli’s. In addition to its chain concepts, SIR operates a number of signature restaurants in downtown Toronto, including Reds Wine Tavern, Reds Midtown Tavern, Far Niente, Four, Petit Four, The Loose Moose and Duke’s Refresher & Bar. With respect to the Jack Astor’s brand, SIR Corp. plans to renovate all locations over a period of two to three years.

Chief executive officer Peter Fowler said the renovations will touch all aspects of the res-

taurants, including the decor, menu, beverage program and uniforms. If you only change the look of the restaurant, but everything else is the same, customers “discount the change,” Fowler said.

“It actually works as a negative,” he explained. “By changing all aspects, you get a bigger bang for your buck.”

Since SIR’s restaurants are operated corporately, instead of franchised, Fowler said the company is able to be more agile when it comes to renovations and new menus.

“I’m actually doing four tests in four different Jack’s restaurants this fall that are different variants of the same thing. I couldn’t do that in a franchise organization,” Fowler explained.

“Our growth has been slower than the franchise model, but our growth has been steady.”

The Alice Fazooli’s restaurant concept has been around for more than two decades.

“The brand was dated and we hadn’t updated it enough,” Fowler said, noting research indicated the brand was well known, but to those over the age of 45. “We wanted to target a younger, broader audience,” he said.

Peter Fowler The two remaining Alice Fazooli’s restaurants, located in Oakville and Vaughan, Ont., will become Scaddabush, an Italian concept SIR Corp. launched in 2013. The transition is expected to be complete by the end of the company’s next fiscal year.

Another Scaddabush is slated to open at Front and Simcoe streets by November. Including the renovated restaurants, this will bring the total number to seven.

In its signature restaurant portfolio, SIR Corp is opening a third rendition of the Reds

brand at Square One Shopping Centre in Mississauga next summer. Fowler said the company is considering opening a second Duke’s Refresher as a test, but there are no plans to replicate any of its other signature restaurants.

SIR Corp’s multiple concepts allow the company to establish density in the same area. Often found in groups, Fowler said the preference is to have more restaurants in the best locations, than more restaurants in more locations.

“People go to different places for different occasions,” he said.

Now in its third year, Restaurants for Change continues to evolve TORONTO — Community Food Centres Canada’s (CFCC) vision of providing healthy food in a dignified way is resonating with chefs across the country.

In 2014, the CFCC recruited about 30 restaurants, which agreed to donate proceeds from one night’s dinner service to the organization, creating the inaugural Restaurants For Change event. The event raised about $120,000. The second, year 59 restaurants participated in the event raising about $200,000.

This year’s event, which takes place on Oct. 19, will see more than 65 restaurants in 15 cities donate funds from their dinner service to support the organization.

“The chefs that are involved, they understand the world is bigger than their kitchen,” said Nick Saul president and CEO of CFCC. “They make beautiful food for people that walk into their restaurants, but they want to make sure everyone has access to that food.”

The CFCC is working to establish 12 Community Food Centres across Canada by 2017.

The centres offer food access, food skills as well as education and engagement programs to low-income community members. As well, the

Chefs Ted Corrado and Matt Ravenscroft from the Drake Hotel.

CFCC supports 75 food organizations in 52 cities throughout Canada.

“You go to a library, you read a book. You go to a community food centre and you sit down and eat the best meal you’ve had in your life,” Saul said. “It’s a beautiful, dignified, respectful

space where you can build a sense of hope, self worth and change.”

Blair Lebsack, chef and owner of RGE RD in Edmonton, Alta., said the values of CFCC align with the values of his restaurant.

“We want to connect people to food,” Leb-

sack said, during the Restaurants For Change launch, held Sept. 25 at Propeller Coffee in Toronto.

Edmonton is not immune to the issues addressed by CFCC, and Lebsack said he would like to see one of the centres established in his city.

Lebsack said. “Even though we don’t have one now, I think it’s a great goal to work towards,” Lebsack said.

While chef Jonathan Gushue of The Berlin believes his community of Kitchener, Ont. is connected to its local food system, he would like to see increased awareness surrounding nutrition. Gushue also hopes Kitchener will see the opening of a community food centre.

“There isn’t a centre, but hopefully that will change very soon,” he said. “There’s so much more we could be doing, particularly in regards to community access.”

However, the hope of one day seeing a community food centre open nearby isn’t why chefs support the CFCC. “Above all we’re Canadians. If we can’t give back to our region, we give back to our country,” Gushue said.

Milestones unveils a new look and a new menu in Mississauga MISSISSAUGA, Ont. — Milestones is testing a new look for its chain of restaurants.

In September, the Milestones location at Mississauga’s Heartland Town Centre officially reopened, following a three-week renovation, to unveil a new design for the brand.

“The new look reflects a casual, laid-back design that brings industrial features into a relaxed atmosphere,” said Ken Harrison, senior brand manager for Milestones.

The 6,200-square-foot Heartland location, first opened in 2006, now includes a painted garage door that opens to a wide patio; a harvest

6 | Ontario Restaurant News

table for large groups; and a kitchen enclosed with glass windows, designed to showcase the restaurant’s chefs at work.

The Mississauga location, which is Caraowned and operated, serves as a corporate prototype for the restaurant chain.

“We take the opportunity at corporate locations to test potential new initiatives for the brand, whether these be in our menu, design, or service,” Harrison said. “This allows us to validate and measure new programs before rolling them out to all of our stores.”

The first Milestones opened on Denman

Street in Vancouver in 1989, and joined the Cara family of brands in 2002.

Today, Milestones has more than 50 locations throughout British Columbia, Alberta, Ontario, Newfoundland and Saskatchewan.

“We have big plans to continue renovating the look at many of our restaurants going forward,” Harrison said.

Throughout the summer, all locations within the restaurant chain adopted a new menu created by executive chef Jeff Dell. Throughout brunch, lunch, dinner and dessert, Milestones has added 30 new dishes to its menus, including

vegetarian and gluten-free options.

“Chef Dell brings unexpected yet tasty twists to classic favourites,” Harrison said.

With a new menu in place, Milestones wanted to ensure its decor matched its offering.

Heartland was the ideal location to introduce the new look, Harrison said.

“The Heartland location has been open for some time and has had many years of delighting Mississauga guests,” Harrison said. “We wanted to make sure that the step forward we made in our kitchens was met with an equal step forward in our dining room.”

Culinary prof comes out of retirement to open The Mill

By Bill Tremblay SAULT STE. MARIE, Ont. — The addition of a kitchen is breathing new life into a music and event venue.

In January, Tony Porco, the owner of SIS Group and Superior Industrial Services, acquired The Machine Shop, a 40,000-squarefoot event venue housed in a historic paper mill built in 1895. After assuming operations of the venue, Porco said he soon noticed an opportunity for new revenue.

“There were events and weddings booked, but there was no kitchen,” Porco said. “They were always catering out. To not have a restaurant in the venue didn’t make sense. It was just not profitable.”

Porco decided to open The Mill Steakhouse and Wine Bar, a 90-seat restaurant, within The Machine Shop. With his business expertise in building locomotives, contracting and steel, Porco recruited Glen Dahl for the position of executive chef, who had recently retired after 29 years as Sault College’s culinary arts program co-ordinator.

“I had about two and a half years of retirement,” Dahl said. “My son is Tony’s son-in-law.

He convinced me I should come out of retirement and help Tony to get this running.”

Before he began his career as a teacher, Dahl had planned to open his own restaurant. The Mill is giving him the opportunity to create the restaurant he once planned.

“I was basically trying to reproduce my thoughts on what I would do if this were my restaurant,” Dahl said.

The Mill, which officially opened in September, specializes in prime rib, while offering a variety of dishes from chicken Oscar to smoked wings to a charcuterie board. Entrees cost $23 on average and steaks range from $24 to $38.

The Mill also employees two full-time bakers to create its signature carrot cake, crème brûlée and cornbread. Sault College alumni, including five of Dhal’s former students, filled most of the restaurant’s kitchen positions.

“We’re pretty proud of what’s happening and how it has turned out so far,” Dahl said.

For the position of head chef, Dahl hired

Joel Grandmont, who previously worked for Delta Hotels and Oliver & Bonacini. Grandmont had applied to the sous chef position, but Dahl predicted he was better suited for a management position.

“Glen’s been fantastic in mentoring me from being a cook to being a chef,” Grandmont said.

“I’ve done a lot of cooking, but not a lot of managing.”

To renovate The Machine Shop, Porco stripped the building down to its original B.C. fir beams and stone, which were created from sand excavated from an adjacent canal. The

former paper mill’s crane remains intact within the venue.

“We kept it all original,” Porco said.

“It’s a warm feeling when you’re in there,” Dahl added.

The Machine Shop is one of the five buildings in Sault Ste. Marie’s Mill Square revitalization project. Porco owns about 15 of the site’s 45 acres, located in the city’s downtown core, and envisions it becoming Sault Ste. Marie’s version of the Distillery District in Toronto.

“There will definitely be more restaurants here, just not necessarily all ours,” Porco said.

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October 2016 | 7

The catch of today Driven in part by demand for sustainability, the seafood market is evolving

By Bill Tremblay

W

hen chef Robert Clark moved to Vancouver in the early ’90s, simply stating “salmon” on a menu wouldn’t generate inquiries from the restaurant’s patrons.

Today, things have change. Clark, who operates The Fish Counter in Vancouver, explained customers now demand the story behind fish and seafood products before they place their order.

“Trends come and go and species become popular or less popular. What’s really evolved over time is seafood has caught up to farmed vegetables,” Clark said. “Chefs are using the name of the farm where there carrots came from to promote local or regional. Seafood has joined that.”

Unless the seafood product is farmed, Clark explained West Coast menus explain where the product was caught or at least put a fisherman’s name to the catch.

“Consumers know it’s going to taste different from different farms depending on how it was farmed and handled,” Clark said.

The mandate for traceable seafood options was born in professional kitchens, Clark explained.

“Chefs created that demand. The guys promoting local and sustainable created the demand,” Clark said.

“I’m a firm believer that demand doesn’t exist until somebody creates it.”

While customers want to know more about the product, the demand for traceability is not necessarily solely driven by sustainability.

“They’re curious for a number of reasons.

Is it high in mercury? Does it come from anywhere near Japan? Is it radioactive?” said Clark, adding food allergies also play a part in customer curiosity. “We’re more interested in how our food affects our health. That is a real trend. It’s not trendy. It’s not like it’s in this year, and out the next.”

Big fish, little pond The desire to know more about fish and seafood products is helping to revive small businesses, Clark explained.

“About 15 years ago, you couldn’t find a fisherman at a farmers’ market,” he said. “Now (in Vancouver), when you go to a farmers’ market, there is always at least one fisherman selling what they are catching.”

Clark added he doesn’t see the trend slowing down anytime soon.

“People want to know they bought tuna from the guy who caught the tuna. Our society will continue to demand more of that traceability,” he said.

No sea to see In landlocked Ontario, local seafood isn’t possible. John Bil, owner of Honest Weight, a restaurant and seafood wholesaler in Toronto, explained restaurants might market themselves as a local option, yet include oysters on their menu.

“It’s fine with me, but it’s not very local,” Bil said. “They’re local in everything except the seafood. It’s funny people give a pass to the seafood portion of the menu.”

Despite Ontario’s 250,000 lakes and more

than 100,000 rivers, Bil said the local movement in restaurants hasn’t equaled an increase in freshwater fish sales.

“People who like freshwater fish are huge fans, but it’s a tough sell. It’s got a bit of a bad rap, maybe from poor handling or availability,” he said.

“I think it has a way to go to become more mainstream. It may never become more mainstream.”

Price, influenced by availability, is one factor inhibiting sales of freshwater fish.

“Pickerel is quite expensive compared to ocean fish,” Bil said. “Trout has done well overall. There is a good farming effort for trout and the availability and pricing is a bit better.”

Increased demand According to Statistics Canada, from June 2015 to June 2016, the price of fish and seafood increased 4.4 per cent, while the price of red meat decreased 2.6 per cent.

“Fish is in,” said Dr. Sylvain Charlebois, dean of management and professor in food

Ocean Wise’s best bet for sustainable seafood • Farmed shellfish (oysters, mussels, clams or scallops) • Pole caught Albacore tuna (B.C) • Dungeness Crab • Pacific cod (B.C. or Alaska) • Closed system farmed Arctic char • Pacific halibut (B.C. or Alaska) • Lake whitefish (Lake Huron, Superior or Ontario) • Pickerel/Walleye (Lake Erie, Huron, or Ontario) • Lingcod (B.C.) • Atlantic Mackerel

8 | Ontario Restaurant News

Varieties to avoid • Bluefin tuna • Orange roughy • Monkfish

distribution and policy, faculty of management and faculty of agriculture at Dalhousie University. “People are starting to look more at vegetables or seafood as protein.”

Bil explained part of the increase is due to fish and seafood becoming more approachable.

Ordering seafood at a restaurant is no longer tied to a higher check at the end of the meal.

With consumers demanding more fish and seafood options, more quick service eateries are entering the market.

“Seafood can work in a lower-price, quick service model as well,” Bil said. “I think that’s going to keep feeding into the increase in demand.”

For foodservice establishments, the increase in demand is good news.

“People are more likely, if they’re going to eat fish, to eat it out rather than cook it at home for fear that they don’t know how to do it,” Clark said. “That fear drives them to consume it in the restaurant and that trend is still growing.”

The emergence of poke (poh-kay) — a Hawaiian dish consisting of raw fish, a selection of toppings and served over rice — is one way fish is entering the quick service segment.

“It’s really more than just the dish itself — it’s an experience, and when one experiences a good thing, they spread the word,” said Angela Quan, who operates The Poke Guy in Vancouver with her husband Jak. While visiting Hawaii, Quan explained their first stop after arriving was to get a poke bowl.

“We joked about how we needed to open up our own poke shop because we loved it so much. Well, we looked into it, and long story short, here we are,” Quan said.

Poke is found everywhere in Hawaii, from grocery stores to gas stations to fine dining restaurants. In line with several trend predictions for 2016, poke restaurants have been appearing across Canada.

“The local Hawaiians definitely knew what they were doing,” Quan said. “With a large population of seafood lovers, poke is quickly becoming the next fast casual grab. It’s an easy decision with it being so flavourful.”

Maintain plenty of fish in the sea For Quan, operating a fish centric restaurant comes with the responsibility of ensuring their product is sourced in a sustainable manner. The Poke Guy only purchases fish products that are Ocean Wise recommended.

“Part of spreading ‘aloha’ is to ensure that

our fish and seafood are obtained responsibly and sustainably to ensure future generations also get to enjoy this dish,” she said. “There really is no excuse as to why we should be sourcing fish unsustainably.”

Seafood sustainability is an issue that connects with consumers. A poll conducted by Ocean Wise found 80 per cent of Canadians are concerned by overfishing.

“People are becoming more aware of the issues facing our oceans and the impacts of global fisheries,” said Teddie Geach, a seafood specialist with Ocean Wise. “They want to make the right choices when it comes to ordering on a menu.”

However, identifying which seafood menu item is sustainable is difficult without knowledge of species, catch method and location of the item.

“This information isn’t always available directly on menus, which is exactly why the Ocean Wise program was created in the first place,” Geach said.

Talk to your wholesaler On the wholesale side of Honest Weight, it’s seafood inventory depends on what is in season.

“We’re not going to stock something just to have it in stock. We’re trying to dictate the terms of the transaction a little bit,” Bil said.

“Not from a profitability standpoint, but from an education standpoint, and a freshness and deliciousness standpoint.”

Bil believes the wholesaler and restaurateur need to have open lines of communication to ensure sustainable products are served to guests.

“This is a unique opportunity in the history of seafood wholesaling. We can actually be driving the menu decisions a little bit,” Bil said. “We have to be profitable to stay in business, but at the same time, we should be offering suggestions for our customers.”

With customers asking more questions about the origins of their meal, now is an ideal time for wholesalers to begin recommending the right seafood options, according to Bil. “Chefs are asking me, ‘What should I be serving?’ That’s the kind of transaction model I think is very healthy,” he said. “If there’s no engagement with the wholesaler, the same mistakes are going to be made.”

Bil added seafood harvesters and processors should take a leadership role in ensuring sustainability of their products.

“Fish has a great future, but it has to be

driven by the fishing industry as opposed to the chefs,” he said.

Education from the wholesaler is a growing trend in the seafood market. In 2011, EKOS Research Associates conducted a study on behalf of the World Wildlife Federation, which found 65 per cent of Canadians look to their retailers and producers for information about the origin of seafood products.

“Seafood wholesalers and suppliers have become more aware of the impacts our fisheries are having on our oceans and are now communicating that to their customers,” Geach said.

Ocean Wise works with more than 120 Canadian seafood suppliers from distributors like Sysco and Gordon Food Service to independent fishermen and farmers.

“All of these businesses are dedicated to sourcing sustainable seafood options and are making it easier for their customers to identify what those better options are,” Geach said.

John Bil

Farm isn’t a four-letter F word For the first time in modern history, the production of farmed fish exceeded farmed beef in 2012, reaching 66 million tonnes.

“As our global population continues to grow, the demand for healthy protein options grows with it,” Geach said. “At our current rates, wild capture fisheries will not be able to meet this increased demand.”

The idea of farmed fishing often leads to the assumption the product is unsustainable. However, a land-based, closed containment fish farm is considered an Ocean Wise option.

“For farmed fish that everyone can agree on, containment fishing is the way to go,” Bil said.

“To me, that’s the future of farmed fish.”

He added a properly farmed fish doesn’t equal a lesser quality compared to wild fish.

“There may be a subset of the population, both chef and consumer, who think farm fish can’t be as good as wild fish,” Bil said.

Teddie Geach

Learn more Ocean Wise invites Canada’s restaurateurs to directly contact the organization to discuss sustainable seafood menu options. Ocean Wise offers a one-on-one sustainability assessment and offer advice on alternative product lines.

“Chefs work 24-7 running a business and they don’t have the time to be sifting through scientific literature to find out what fisheries are sustainable,” Geach said. “That’s why we’re here to help.”

Robert Clark

Find the exact location where your shellfish is harvested Clearwater Seafood is showing its customers exactly where their products are harvested.

Via Clearwater.ca, the company provides 24-hour GPS tracking of its vessels as they harvest clams, sea scallops, shrimp and lobster.

“Our vessel tracking feature is just one more tool that further demonstrates our commitment to sustainability and ability to share the ocean-to-plate concept easily with our customers,” said Christine Penney, Clearwater’s vice-president of sustainability and public affairs.

The company’s ships are also equipped with the ability to map shellfish habitats. “(It is) ensuring we only target where we can fish most efficiently and leave sensitive habitats undisturbed,” Penney said.

Clearwater offers the widest selection of

Marine Stewardship Council (MSC) certified species of any shellfish harvester worldwide.

“Foodservice operators are increasingly interested in the traceability and sustainability of seafood,” Penney said.

“As the demand for sustainable products continues to increase in today’s seafood industry, providing customers with ocean-to-plate traceability is more critical than ever.”

As well, ensuring their products meet sustainability guidelines ensures a bright business future.

“Sustainable harvesting practices protect the environment and longevity of fisheries,” Penney said. “They’re also good for business as choosing sustainably harvested and certified products remains one of the best ways to ensure a stable and consistent long-term supply of seafood.”

October 2016 | 9

S U P P LY

Chef Works Canada’s head office grows tenfold in floor space

By Kristen Smith RICHMOND HILL, Ont. — Chef Works Canada moved into its new corporate office and distribution centre in late August, a transition that increases the company’s square footage tenfold.

The foodservice uniform distributor was purchased by the United States-based corporate arm in October of 2015, which resulted in an expanded Canadian headquarters with 25,000 square feet of office, showroom and warehouse space.

“This is a huge jump for us,” said Chef Works Canada president Jeff Berman during a recent tour of the new head office, located at 35 Fulton Way in Richmond Hill, Ont. Berman, who started with the company following the acquisition by Chef Works Inc., said the move brings more than simply additional space.

The merger allows the Canadian arm of the company to take advantage of corporate resources, such as proprietary technology, a customer portal, marketing support as well as the financial investment in a new head office.

With the new location, Chef Works Canada gains increased inventory, a wider selection and quicker turnaround times.

The addition of in-house embroidery, something Berman is especially excited about, will allow more control over special orders.

The business in Canada had been around

Jeff Berman for about 14 years and was working off of dated software, according to Berman.

“With the U.S. coming on board, we got all new systems,” he said.

When the acquisition went through, there were six people on the Canadian team. Since

then, Berman has added about seven more employees and he thinks the staff will double again next year.

“I’m building my team with a mix of people,” he said.

“I’m fortunate enough that I’ve spent quite a

bit of time with the team in San Diego — there is just so much passion about this brand.”

While the days of traditional chef whites are certainly not over, people are paying more attention to how back of house staff dress.

“Things have changed, there are a lot of open kitchen-style restaurants. People are actually looking at the kitchen,” said Berman.

“The kitchen really has to look good. There has to be consistency, uniformity across everything.”

He said this extends to front of house uniforms as well.

“There is definitely a push in our business for front of house from the perspective of our designs,” Berman said, noting the urban range is popular.

“There is cross-over. Some of our customers will outfit their front of house staff in some of our short-sleeve chef jackets with cool vent.”

With new resources from corporate, Berman hopes he and his team can demonstrate Chef Works’ diverse range of products and customerfocused approach.

About fifteen minutes into his first Restaurants Canada Show with the company, which had a 10 by 10 booth to display its wares, Berman put down a deposit for a larger booth next year.

“It’s going to be a completely different picture of Chef Works. I think we’re the best kept secret in Canada — that’s about to change,” he said.

Jacek Matlega and Thomaz Mlynarski visited from Igloo Poland for the grand opening event and presented Stan and Marisha Snieg with a gift.

Igloo unveils new showroom TORONTO — Igloo Food Equipment cut the ribbon to its new warehouse and showroom on Sept. 12.

Now located at 124 Norfinch Dr. in the North York area of Toronto, the new space is 75,000 square feet, up from 53,000 square feet before the move. The new showroom was formerly Igloo’s clearance centre.

Stan Snieg started the family-run business in 2000 as the North American distributor for Igloo Refrigeration. It’s sister company Igloo Food Equipment was born in 2008. It distributes restaurant supplies from smallwares to uniforms to combi-ovens.

“We are Canada’s largest showroom and we

1 0 | Ontario Restaurant News

carry everything,” said marketing manager Lina Muasher.

The bigger showroom allows Igloo to display more products and adds an upgraded test kitchen. When a restaurant customer makes a purchase for a new restaurant, the transaction doesn’t stop there, said Muasher.

“We try to be involved with the customer from the moment they walk in — everything from purchasing, to helping them design their restaurants, to making sure we advise them on city bylaws,” she said.

“Our customers are lifelong customers so it’s very important the customer service is done correctly.”

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2016 O N T A R I O

Restaurant News Franchise Report

ANNUAL LIST OF FOODSERVICE FRANCHISES RESEARCHED AND COMPILED BY PETER ELLIOTT

1 for 1 Pizza

TEL: 613-234-6060 www.1for1pizza.com PERSONNEL: Aras Tahir TYPE: Quick Service MENU ITEMS: Pizza, wings.

UNITS (ONT): 9 UNITS (CAN): 12

241 pizza (Chairman’s Brands)

TEL: 416-288-8515 www.241pizza.com TYPE: Quick Service MENU ITEMS: Pizza, chicken wings, potato wedges.

UNITS (ONT): 50 UNITS (CAN): 60 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 3.00%

—A— A&W Food Services Of Canada Inc.

TEL: 604-988-2141 www.aw.ca TYPE: Quick Service MENU ITEMS: The Burger Family (hamburgers), chicken, fries, onion rings, A&W Root Beer.

UNITS (ONT): 225 UNITS (CAN): 854 FRANCHISE FEE: $55,000 ROYALTY FEE: 2.50% AD FEE: 2.50%

Ali Babas

TEL: 416-804-8417 www.alibabas.ca TYPE: Casual MENU ITEMS: Middle Eastern cuisine.

UNITS (ONT): 21 UNITS (CAN): 21

Allstar wings & Ribs

TEL: 289-304-8814 allstarwingsandribs.com PERSONNEL: Perry Maisonneuve TYPE: Casual MENU ITEMS: Chicken wings, ribs, sandwiches, burgers and salads.

UNITS (ONT): 9 UNITS (CAN): 10 FRANCHISE FEE: $45,000

Anchor Bar

TEL: 716-853-1791 www.anchorbar.com TYPE: Casual MENU ITEMS: Wings, pub fare.

UNITS (ONT): 2 UNITS (CAN): 2

Angel’s Diner

TEL: 416-679-9980 www.angelsdiner.ca PERSONNEL: Peter Kakridas TYPE: Family MENU ITEMS: Varied.

UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Applebee’s Neighbourhood Bar & Grill

TEL: 647-533-3333 www.applebeescanada.com PERSONNEL: Chris Wren TYPE: Casual MENU ITEMS: Ribs, steak, chicken, fajitas, fish, salads.

UNITS (ONT): 9 UNITS (CAN): 17 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 3.50%

Arby’s of Canada

TEL: 678-514-4219 www.arbys.ca TYPE: Quick Service MENU ITEMS: Roast beef, chicken and deli sandwiches, french fries.

UNITS (ONT): 29 UNITS (CAN): 61 FRANCHISE FEE: $37,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

Armando’s Pizza

www.armandospizza.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Aroma Espresso Coffee Bars

TEL: 416-481-2233 www.aroma.ca TYPE: Casual MENU ITEMS: Coffee, pastries, salads, sandwiches.

UNITS (ONT): 37 UNITS (CAN): 37 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00-8.00% AD FEE: 2.00%

Artisano Bakery & Cafe

TEL: 416-233-6300 www.artisanobakery.com PERSONNEL: Michael Simeone TYPE: Casual MENU ITEMS: Baked goods, coffee, tea, sandwiches.

UNITS (ONT): 5 UNITS (CAN): 5

Au Vieux Duluth Express (MTY)

TEL: 514-336-8885 www.auvieuxduluth.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Souvlaki, gyros.

UNITS (ONT): 1 UNITS (CAN): 33 FRANCHISE FEE: $30,000

Auntie Anne’s Pretzels

www.auntieannes.com TEL: 773-539-0500 TYPE: Quick Service MENU ITEMS: Gourmet soft pretzels, lemonade, organic coffee tea.

1 2 | Ontario Restaurant News

UNITS (ONT): 2 UNITS (CAN): 2

—B— Bagel Stop, The

TEL: 416-398-5538 www.thebagelstop.com PERSONNEL: Felix Zonenberg TYPE: Quick Service MENU ITEMS: Bagels, bagel sandwiches, coffee, other beverages.

UNITS (ONT): 21 UNITS (CAN): 22 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Bar Burrito

TEL: 416-549-8002 www.barburrito.ca PERSONNEL: Alex Shtein TYPE: Quick Service MENU ITEMS: Mexican food.

UNITS (ONT): 27 UNITS (CAN): 30 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 1.25%

Bareburger (Dynamic Franchising)

TEL: 416-617-0228 www.bareburger.com TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (ONT): 1 UNITS (CAN): 1 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 1.00%

Baskin-Robbins (Dunkin’ Brands Canada)

TEL: 800-859-5339 www.baskinrobbins.ca PERSONNEL: Russell Pagan TYPE: Quick Service MENU ITEMS: Ice cream, specialty beverages and pastries, cakes.

UNITS (ONT): 97 UNITS (CAN): 117 FRANCHISE FEE: $20,000 ROYALTY FEE: 1.00% AD FEE: 5.00%

Baton Rouge (Imvescor)

TEL: 514-341-5544 www.batonrougerestaurants.com PERSONNEL: Peter Tsafoulios TYPE: Casual MENU ITEMS: Baby back ribs, steaks, chicken, seafood.

UNITS (ONT): 12 UNITS (CAN): 31 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Battered fish, The

TEL: 902-491-4734 www.thebatteredfish.ca PERSONNEL: Ryan MacIsaac TYPE: Casual MENU ITEMS: Seafood, poutine, tacos, burgers and fries.

UNITS (ONT): 2 UNITS (CAN): 10

FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Bean Around The World Coffees

TEL: 604-990-7244 www.batw.ca PERSONNEL: Pete Boeda TYPE: Casual MENU ITEMS: Coffee.

UNITS (ONT): 1 UNITS (CAN): 27

Beaver and Bulldog

TEL: 905-540-4800 www.beaverandbulldog.com TYPE: Casual MENU ITEMS: Pub fare.

UNITS (ONT): 4 UNITS (CAN): 4 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Beaver Tails Canada Inc.

TEL: 514-392-2222 www.beavertailsinc.com PERSONNEL: Pino Di Ioia TYPE: Quick Service MENU ITEMS: Pastry treats.

UNITS (ONT): 24 UNITS (CAN): 79 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00%

Ben & Florentine

TEL: 514-667-6099 www.benandflorentine.com PERSONNEL: Angelo TYPE: Casual MENU ITEMS: Breakfast foods.

UNITS (ONT): 1 UNITS (CAN): 39 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Bento Sushi

TEL: 905-513-0028 www.bentosushi.com TYPE: Casual MENU ITEMS: Sushi.

UNITS (ONT): 100 UNITS (CAN): 100 ROYALTY FEE: 7.00% AD FEE: 3.00%

Big Bone BBQ

TEL: 905-853-9888 www.bigbonebbq.ca PERSONNEL: Tim Rombos TYPE: Casual MENU ITEMS: Southern barbecue.

UNITS (ONT): 9 UNITS (CAN): 9 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Big Boy Burgers

TEL: 416-244-2697 www.bigboysburgers.com TYPE: Casual MENU ITEMS: Burgers.

UNITS (ONT): 4 UNITS (CAN): 4

Big Smoke Burgers (MTY)

TEL: 416-463-2323 www.bigsmokeburger.com PERSONNEL: Mustafa Yusuf TYPE: Quick Service MENU ITEMS: Burgers, fries.

UNITS (ONT): 8 UNITS (CAN): 10

Boar N Wing

Sports Grill www.boarnwing.com PERSONNEL: Joel Friedman TYPE: Casual MENU ITEMS: Pub fare.

UNITS (ONT): 3 UNITS (CAN): 3

Bombay Bhel

TEL: 905-890-7955 www.bombaybhelrestaurant.com PERSONNEL: Mandeep Nagpal TYPE: Casual MENU ITEMS: Indian cuisine.

UNITS (ONT): 4 UNITS (CAN): 4

Booster Juice

TEL: 416-621-6767 www.boosterjuice.com PERSONNEL: Tim Hengel TYPE: Quick Service MENU ITEMS: Smoothies, freshly squeezed juices, paninis and wraps.

UNITS (ONT): 112 UNITS (CAN): 292 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 6.00%

Boston Pizza International Inc.

TEL: 905-848-2700 www.bostonpizza.com PERSONNEL: Atlantic: Marty Bernard, Quebec: Robert Foy, Ontario: Felix Decata, West: Cal Briscoe TYPE: Casual MENU ITEMS: Pizza, pasta, ribs, salads, appetizers.

UNITS (ONT): 115 UNITS (CAN): 372 FRANCHISE FEE: $60,000 ROYALTY FEE: 7.00% AD FEE: 3.00%

Bourbon Street Grill (IRG)

www.irg168.com TYPE: Quick Service MENU ITEMS: Cajun and Creole cuisine.

UNITS (ONT): 25 UNITS (CAN): 37 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Browns Socialhouse

TEL: 604-630-0885 www.brownssocialhouse.com PERSONNEL: Bruce Fox TYPE: Casual MENU ITEMS: Pub fare.

UNITS (ONT): 1 UNITS (CAN): 55 FRANCHISE FEE: $50,000

Bubble Tease

TEL: 905-940-2660 www.bubbletease.com PERSONNEL: Alfie Lim TYPE: Quick Service MENU ITEMS: Bubble tea beverages.

UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00%

Buffalo Wild Wings

TEL: 952-253-0731 www.buffalowildwings.com TYPE: Casual MENU ITEMS: Chicken.

UNITS (ONT): 10 UNITS (CAN): 12

Burger King Restaurants of Canada Inc.

TEL: 416-626-6464 www.burgerking.ca PERSONNEL: Kaan Yilmaz, 416626-7424 TYPE: Quick Service MENU ITEMS: Burgers, chicken, salads, fries, breakfast and soft drinks.

UNITS (ONT): 121 UNITS (CAN): 280 FRANCHISE FEE: $55,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

Burrito Boyz

TEL: 416-567-7653 www.burritoboyz.ca TYPE: Casual MENU ITEMS: Burritos.

UNITS (ONT): 26 UNITS (CAN): 26

—C— CaffÉ DemetrÉ

TEL: 416-544-3411 www.caffedemetre.com TYPE: Casual MENU ITEMS: Desserts and coffees.

UNITS (ONT): 13 UNITS (CAN): 13 FRANCHISE FEE: $ 35,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Capri Pizzeria

TEL: 519-969-6851 www.capripizza.ca TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 10 UNITS (CAN): 10 ROYALTY FEE: 5.00%

Charley’s Philly Steaks & Grilled Subs

TEL: 800-437-8325 www.charleys.com PERSONNEL: John Woo TYPE: Quick Service MENU ITEMS: Sandwiches, steak, chicken, philly cheesesteaks.

UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $24,500

ROYALTY FEE: 6.00% AD FEE: 3.00%

Chicken Chef Canada

TEL: 204-694-1984 www.chickenchef.com PERSONNEL: Darren Thorgilsson TYPE: Family MENU ITEMS: Chicken, pizza, seafood, soups, sandwiches.

UNITS (ONT): 1 UNITS (CAN): 34 FRANCHISE FEE: $12,000 ROYALTY FEE: 3.00%

Chippy’s Fish and Chips

TEL: 416-866-7474 www.chippysfishandchips.com TYPE: Casual MENU ITEMS: Fish and chips.

UNITS (ONT): 1 UNITS (CAN): 1

CHOPPED LEAF, THE

TEL: 800-555-5726 www.choppedleaf.ca TYPE: Casual MENU ITEMS: Wraps, soups, salads.

UNITS (ONT): 2 UNITS (CAN): 41 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Chorizo Fresh Mex

www.chorizo.ca TYPE: Casual MENU ITEMS: Mexican food.

UNITS (ONT): 4 UNITS (CAN): 4 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Chuck e Cheese’s (CEC Entertainment)

TEL: 972-257-3056 www.chuckecheese.com TYPE: Casual MENU ITEMS: Pizza, sandwiches, salads, appetizers, buffalo wings, breadsticks, mozzarella sticks and fries.

UNITS (ONT): 7 UNITS (CAN): 12

Coffee Culture Cafe & Eatery (Obsidian Group)

TEL: 877-272-2952 www.coffeeculturecafe.com PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Coffees, desserts, sandwiches, soups and catering.

UNITS (ONT): 48 UNITS (CAN): 52 FRANCHISE FEE: $20,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Coffee Time Donuts Inc. (Chairman’s Brands)

TEL: 416-288-8515 www.coffeetime.ca PERSONNEL: Steve Michalopoulos TYPE: Quick Service

Franchise Report MENU ITEMS: Coffee, iced cool drinks, muffins, doughnuts, sandwiches, salads, soups.

UNITS (ONT): 118 UNITS (CAN): 118

Cora Franchise Group Inc.

TEL: 888-673-2672 www.chezcora.com PERSONNEL: Liz Riley TYPE: Family MENU ITEMS: Breakfast items, lunch, panini, crepe, salads.

UNITS (ONT): 42 UNITS (CAN): 132 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 3.50%

Cortina Pizza

TEL: 705-566-5410 www.cortinapizza.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 3 UNITS (CAN): 3

Country Style (MTY)

TEL: 905-764-7066 www.countrystyle.com PERSONNEL: Jonathon Czerwinski TYPE: Quick Service MENU ITEMS: Coffee, deli, muffins, pastries, soups, sandwiches.

UNITS (ONT): 382 UNITS (CAN): 396 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.50% AD FEE: 3.50%

Crabby Joe’s Tap & Grill (Obsidian Group)

TEL: 905-238-7722 www.crabbyjoes.com PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Sizzlers, fajitas, pasta, burgers, steaks, ribs.

UNITS (ONT): 32 UNITS (CAN): 32 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Crepe de Licious

TEL: 905-326-2969 www.crepedelicious.com PERSONNEL: Elik Farin TYPE: Casual MENU ITEMS: Crepes.

UNITS (ONT): 10 UNITS (CAN): 18 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Croissant Tree, The

TEL: 416-273-6401 www.thecroissanttree.com TYPE: Casual MENU ITEMS: Croissants, sandwiches.

UNITS (ONT): 2 UNITS (CAN): 2

Cultures (MTY)

TEL: 514-336-8885 www.cultures-restaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Salads, soups, sandwiches, smoothies.

UNITS (ONT): 21 UNITS (CAN): 57 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

—D— Dairy Queen Canada

TEL: 905-639-1492 www.dairyqueen.com PERSONNEL: Tammie Verna TYPE: Casual MENU ITEMS: Burgers, fries, ice cream products.

UNITS (ONT): 222 UNITS (CAN): 671 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 5.00%

Denny’s of Canada Inc. (Dencan) (NOR)

TEL: 604-730-6620 www.dennys.ca PERSONNEL: Keith Keen TYPE: Casual MENU ITEMS: General family fare, breakfast.

UNITS (ONT): 12 UNITS (CAN): 54 FRANCHISE FEE: $35,000

ROYALTY FEE: 4.00% AD FEE: 2.00%

Dixie Lee Food Systems Ltd.

TEL: 613-354-5151 www.dixieleechicken.com PERSONNEL: Dave Hall TYPE: Casual MENU ITEMS: Chicken, pizza, seafood.

UNITS (ONT): 10 UNITS (CAN): 45 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Domino’s Pizza

TEL: 519-326-5280 www.dominos.ca TYPE: Quick Service MENU ITEMS: Pizza, wings, Cinna Stix, bread sticks.

UNITS (ONT): 172 UNITS (CAN): 386 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.50% AD FEE: 4.00%

Don Cherry’s Sports Grill Inc.

TEL: 866-821-0468 www.DonCherrysSportsGrill.com TYPE: Casual MENU ITEMS: Wings, steaks, pasta, ribs, burgers, salads & sandwiches.

UNITS (ONT): 9 UNITS (CAN): 17 FRANCHISE FEE: $50,000 ROYALTY FEE: 2.75%

Dooly’s Inc.

TEL: 506-857-8050 www.doolys.ca PERSONNEL: Pierre Lariviere TYPE: Quick Service MENU ITEMS: Finger foods, pizza, simple entrees.

UNITS (ONT): 1 UNITS (CAN): 61 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00%

Double Double Pizza and Chicken

TEL: 416-241-0088 www.doubledouble.ca TYPE: Casual MENU ITEMS: Pizza, chicken pieces, chicken wings, ribs, panzos, burgers, fish and chips, potato wedges, pasta, salads.

UNITS (ONT): 33 UNITS (CAN): 33 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00%

Druxy’s Inc.

TEL: 416-385-9500 www.druxys.com PERSONNEL: John Diniz TYPE: Quick Service MENU ITEMS: Sandwiches, salads, soup, bagels and coffee.

UNITS (ONT): 39 UNITS (CAN): 39 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.50% AD FEE: 2.00%

—E— East Side Mario’s (Cara)

TEL: 905-568-0000 www.carafranchising.com www.eastsidemarios.com TYPE: Casual MENU ITEMS: Casual family fare, pasta, pizza.

UNITS (ONT): 58 UNITS (CAN): 78 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Edo International Food Inc.

TEL: 403-568-5641 www.edojapan.com PERSONNEL: Terry Foster TYPE: Casual MENU ITEMS: Teriyaki chicken, sukiyaki beef, udon soup, yakisoba noodle dishes, sushi.

UNITS (ONT): 5 UNITS (CAN): 103 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Eggsmart Corp.

(Chairman’s Brands)

TEL: 416-288-8575 www.eggsmart.ca PERSONNEL: Steve Michalopoulos

TYPE: Family MENU ITEMS: Bacon, eggs, steak, omelettes, pancakes, waffles, wraps, breakfast.

UNITS (ONT): 34 UNITS (CAN): 34 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Eggspectation Canada Inc.

TEL: 514-282-0677 www.eggspectation.com PERSONNEL: Enzo Renda TYPE: Casual MENU ITEMS: Eggs, omelettes, pancakes, burgers, salads, sandwiches, crepes, chicken, fish, breakfast.

UNITS (ONT): 2 UNITS (CAN): 12 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Elephant and Castle (Franworks/Cara)

TEL: 403-263-4323 www.carafranchising.com www.elephantcastle.com TYPE: Casual MENU ITEMS: Fish and chips, British pub fare.

UNITS (ONT): 2 UNITS (CAN): 5 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00%

Expressions (UDG)

TEL: 416-967-9679 www.lavazzaespression.ca TYPE: Casual MENU ITEMS: Pizza, salads, sandwiches, pasta.

UNITS (ONT): 3 UNITS (CAN): 3

Extreme Pita (MTY)

TEL: 905-820-7887 www.extremepita.com PERSONNEL: Wendy MacKinnon TYPE: Quick Service MENU ITEMS: Pita pizza, pita sandwiches with grilled fillings, smoothies.

UNITS (ONT): 48 UNITS (CAN): 169 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

—F— Famoso Neapolitan Pizzeria

TEL: 604-356-9737 www.famoso.ca PERSONNEL: Christian Bullock TYPE: Casual MENU ITEMS: Appetizers, pizza, pasta, salads, desserts.

UNITS (ONT): 2 UNITS (CAN): 28 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Famous Laffa

TEL: 416-739-7134 www.famouslaffa.com PERSONNEL: TYPE: Casual MENU ITEMS: Middle Eastern Cuisine.

UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $ 40,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Fast Eddie’s

TEL: 519-758-0111 www.fasteddies.ca PERSONNEL: Mike Gorski TYPE: Quick Service MENU ITEMS: Burgers, fries, pop, shakes, sliders.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Fat Albert’s & Ralph’s

TEL: 613-745-2222 www.fatalberts.ca PERSONNEL: Ralph Tannis TYPE: Family MENU ITEMS: Pizza, pasta, ribs, subs, sandwiches, appetizers.

UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Fat Bastard Burrito

TEL: 647-949-7999 www.fatbastardburrito.ca TYPE: Quick Service MENU ITEMS: Burritos.

UNITS (ONT): 21 UNITS (CAN): 21

Fatburger (FDF)

TEL: 604-637-8002 www.fatburgercanada.com PERSONNEL: Frank Di Benedetto TYPE: Casual MENU ITEMS: Hamburgers, chili, chili dogs, fries, onion rings, lemonade, hand-scooped ice cream shakes.

UNITS (ONT): 1 UNITS (CAN): 45 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Feta & Olives

TEL: 416-251-3353 www.fetaolivesgrill.com PERSONNEL: Vicki Vasiliou TYPE: Quick Service MENU ITEMS: Greek food.

UNITS (ONT): 11 UNITS (CAN): 13

Firehouse Subs

TEL: 904-886-8300 www.firehousesubs.com PERSONNEL: Greg Delks TYPE: Casual MENU ITEMS: Subs.

UNITS (ONT): 1 UNITS (CAN): 1 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Firkin Group of Pubs, The

TEL: 905-305-9792 www.firkinpubs.com PERSONNEL: Paul Saraiva TYPE: Casual MENU ITEMS: Chicken, fish, pastas, burgers, wings, salads and wraps, pub grub.

UNITS (ONT): 27 UNITS (CAN): 27 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Fit For Life

TEL: 905-826-0862 www.fitforlifefood.com PERSONNEL: Angela Bennett TYPE: Quick Service MENU ITEMS: Sandwiches, soups, and salads.

UNITS (ONT): 20 UNITS (CAN): 21 ROYALTY FEE: 7.00%

Fox and Fiddle Corporation

TEL: 416-385-7705 www.foxandfiddle.com TYPE: Casual MENU ITEMS: Nachos, wings, steaks, pub fare.

UNITS (ONT): 14 UNITS (CAN): 16 FRANCHISE FEE: $40,000

Fresh Healthy Cafe

TEL: 604-553-1404 www.freshrestaurants.com TYPE: Casual MENU ITEMS: Healthy foods.

UNITS (ONT): 1 UNITS (CAN): 5

Fresh Slice Pizza

TEL: 604-251-7444 www.freshslice.com PERSONNEL: Tom Horler TYPE: Quick Service MENU ITEMS: Pizza, pasta, omelettes, salad, side dishes.

UNITS (ONT): 1 UNITS (CAN): 73 FRANCHISE FEE: $39,900

Freshii

TEL: 312-636-8049 www.freshii.com PERSONNEL: Matthew Corrin TYPE: Casual MENU ITEMS: Custom-designed salads made from more than 70 ingredients.

UNITS (ONT): 42 UNITS (CAN): 81 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Freshly Squeezed Franchise Juice Corporation

TEL: 905-695-2614 www.freshlysqueezed.ca PERSONNEL: Talal Samadi TYPE: Quick Service MENU ITEMS: Juices.

UNITS (ONT): 48 UNITS (CAN): 53 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00%

—G— Gabbys (UDG)

TEL: 416-967-9671 www.gabbys.ca TYPE: Casual MENU ITEMS: Pub fare, stonefired pizza.

UNITS (ONT): 13 UNITS (CAN): 13 FRANCHISE FEE: $ 25,000 ROYALTY FEE: 4.00% AD FEE: 1.00%

Gabriel Pizza

TEL: 613-748-0845 www.gabrielpizza.com PERSONNEL: Cory Boast TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 31 UNITS (CAN): 35 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Gilligan’s Fire Grill

TEL: 519-980-8984 www.gilligans.ca PERSONNEL: Michael Di Meo TYPE: Casual MENU ITEMS: Gourmet burgers and specialty sandwiches.

UNITS (ONT): 4 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: flat fee

Gino’s Pizza Inc.

TEL: 416-235-0000 www.ginospizza.ca PERSONNEL: Vito Gangar TYPE: Casual MENU ITEMS: Pizza, Italian sandwiches, wings, salads, garlic bread, panzerotti and pasta.

UNITS (ONT): 82 UNITS (CAN): 82 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Go Italian (Dynamic Franchising)

TEL: 613-766-1200 www.goitalian.ca TYPE: Casual MENU ITEMS: Italian.

UNITS (ONT): 1 UNITS (CAN): 1 ROYALTY FEE: 6.00% AD FEE: 3.00%

Gondola Pizza Incomparable Canada

TEL: 204-661-2851 www.gondola-pizza.com PERSONNEL: Viktor Loewen TYPE: Casual MENU ITEMS: Pizza, pasta, ribs, wings, salads.

UNITS (ONT): 2 UNITS (CAN): 14

Good Earth Cafes Ltd.

TEL: 403-294-9330 www.goodearthcafes.com TYPE: Casual MENU ITEMS: Coffee and espresso-based beverages, cold drinks, baked goods, soups, salads, and panini.

UNITS (ONT): 1 UNITS (CAN): 46 FRANCHISE FEE: $35,000 ROYALTY FEE: 7.00% AD FEE: 3.00%

Gourmet Burger Co., The TEL: 416-234-2916 www.thegourmetburgerco.com PERSONNEL: John Ward TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Gourmet Gringos

TEL: 905-713-1991 www.gourmetgringos.com TYPE: Family

MENU ITEMS: Mexican.

UNITS (ONT): 5 UNITS (CAN): 5

Great Canadian Bagel, Ltd., The

TEL: 905-566-1903 www.greatcanadianbagel.com PERSONNEL: Ed Kwiatkowski TYPE: Quick Service MENU ITEMS: Bagels, salads, soups, sandwiches, coffee, desserts.

UNITS (ONT): 17 UNITS (CAN): 25 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.50%

Greco Pizza (Grinner’s Food Systems)

TEL: 902-897-8432 www.greco.ca PERSONNEL: Guy Gallant TYPE: Quick Service MENU ITEMS: Pizza, wings, donairs, subs.

UNITS (ONT): 10 UNITS (CAN): 98 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Grillades Torino

TEL: 514-992-5342 www.grilladestorino.com TYPE: Casual MENU ITEMS: Mediterranean.

UNITS (ONT): 2 UNITS (CAN): 21

—H— Hard Rock Cafe

TEL: 1-800-235-7625 www.hardrock.com PERSONNEL: Michael Beacham TYPE: Casual MENU ITEMS: Burgers, steaks, ribs, chicken, salads, sandwiches, desserts.

UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $300,000 (US) ROYALTY FEE: 5.00% AD FEE: 1.00%

Harvey’s (Cara)

TEL: 416-979-1120 www.carafranchising.com www.harveys.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Burgers, chicken, salads, fries.

UNITS (ONT): 185 UNITS (CAN): 268 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Hero Certified Burgers

TEL: 416-740-2304 www.heroburgers.com PERSONNEL: Fernando Bernardo TYPE: Casual MENU ITEMS: Burgers.

UNITS (ONT): 52 UNITS (CAN): 52 ROYALTY FEE: 6.00% AD FEE: 2.00%

Hole-E Burger Bar

TEL: 905-857-9777 www.holeeburger.com TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (ONT): 1 UNITS (CAN): 1

Hooters Restaurants

TEL: 919-459-6453 www.hooters.com PERSONNEL: Mark Whittle TYPE: Casual MENU ITEMS: Wings, burgers, seafood.

UNITS (ONT): 4 UNITS (CAN): 7 FRANCHISE FEE: $75,000 (US) ROYALTY FEE: 5.00% AD FEE: 2.00%

Houston Avenue Bar & Grill

TEL: 450-688-3793 www.houstonresto.com TYPE: Fine Dining MENU ITEMS: Ribs, steaks.

UNITS (ONT): 1 UNITS (CAN): 10

—I— I Daybreak Grill

TEL: 905-239-7779

www.idaybreakgrill.com TYPE: Casual MENU ITEMS: Breakfast.

UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $25,000 AD FEE: 1.00%

Il Fornello Restaurants

TEL: 416-920-9410 www.ilfornello.com PERSONNEL: Sean Fleming TYPE: Casual MENU ITEMS: Pizza, pasta.

UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00%

International House of Pancakes (IHOP)

TEL: 866-995-DINE www.ihop.com PERSONNEL: Ed Jeske TYPE: Family MENU ITEMS: Breakfast menu, pancakes, sandwiches, salads, steaks.

UNITS (ONT): 6 UNITS (CAN): 24

Iron Chef Express

TEL: 647-791-0118 www.ironchefexpress.com TYPE: Quick Service MENU ITEMS: Chinese food.

UNITS (ONT): 4 UNITS (CAN): 4

—J— Jamba Juice

TEL: 905-307-3953 www.jambajuice.ca PERSONNEL: Derek Wong TYPE: Casual MENU ITEMS: Juices.

UNITS (ONT): 8 UNITS (CAN): 8

Java Joe’s Inc.

TEL: 416-769-0008 www.javajoes.ca PERSONNEL: Peter Kiriakopoulos TYPE: Quick Service MENU ITEMS: Cappuccino, latte, espresso, smoothies, pastries, sandwiches, soups, salads.

UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Jimmy the Greek

TEL: 416-214-9237 www.jimmythegreek.com PERSONNEL: Jim Antonopoulos TYPE: Quick Service MENU ITEMS: Greek food, souvlaki, gyro, spinach pie, greek salad, moussaka.

UNITS (ONT): 43 UNITS (CAN): 52 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

JINYA Ramen Bar

TEL: 323-930-2477 www.jinya-ramenbar.com TYPE: Casual MENU ITEMS: Japanese cuisine.

UNITS (ONT): 1 UNITS (CAN): 6

Jody’s Deli

TEL: 416-698-3354 www.jodysdeli.com TYPE: Casual MENU ITEMS: Deli food.

UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: $500/month

Joey’s Only Franchising Ltd.

TEL: 1-800-661-2123 www.joeys.ca PERSONNEL: Rob Hilditch TYPE: Casual MENU ITEMS: Fish and chips, salads, fish tacos, poutines.

UNITS (ONT): 8 UNITS (CAN): 52 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.50% AD FEE: 2.00%

Joey’s Urban

TEL: 403-243-4584 www.joeysurban.ca PERSONNEL: Rob Hilditch TYPE: Casual UNITS (ONT): 1

October 2016 | 1 3

Franchise Report UNITS (CAN): 9 ROYALTY FEE: 4.50% AD FEE: 2.00%

Jugo Juice (MTY)

TEL: 403-207-5850 www.jugojuice.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Smoothies, protein shakes, wraps.

UNITS (ONT): 16 UNITS (CAN): 129 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 4.00%

Just Falafel (Bay Tree Foods)

TEL: 647-847-2068 www.justfalafel.com PERSONNEL: Mark Tilley TYPE: Casual MENU ITEMS: Falafel sandwiches, Mediterranean dips and salads, healthy desserts, beverages.

UNITS (ONT): 1 UNITS (CAN): 1

—K— Keg Restaurants Ltd.

TEL: 604-276-0242 www.kegsteakhouse.com PERSONNEL: James Henderson TYPE: Casual MENU ITEMS: Steak, prime rib, seafood.

UNITS (ONT): 42 UNITS (CAN): 91 FRANCHISE FEE: $75,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Kelsey’s Restaurants (Cara)

TEL: 416-979-1120 www.carafranchising.com www.kelseys.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied.

UNITS (ONT): 68 UNITS (CAN): 71 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

KFC Canada (Yum!)

TEL: 416-664-5261 www.kfc.com PERSONNEL: Matthew Papas TYPE: Quick Service MENU ITEMS: Chicken on the bone, sandwiches, snacks, salads, fries.

UNITS (ONT): 281 UNITS (CAN): 661 FRANCHISE FEE: $48,400 (US) ROYALTY FEE: 6.00% AD FEE: 5.00%

Kernels Popcorn Ltd.

TEL: 416-487-4194 www.kernelspopcorn.com PERSONNEL: Bernice Sinopoli TYPE: Quick Service MENU ITEMS: Gourmet popcorn, soft drinks, seasonings, microwave corn.

UNITS (ONT): 40 UNITS (CAN): 74 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 1.00%

Kiwi Kraze

TEL: 855-701-5494 www.kiwikraze.com TYPE: Casual MENU ITEMS: Yogurt.

UNITS (ONT): 10 UNITS (CAN): 10

Koya Japan Inc. (MTY)

TEL: 514-336-8885 www.koyajapan.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine; teriyaki meals, noodles, soups, sushi.

UNITS (ONT): 5 UNITS (CAN): 23 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00%

—L— LA Boil Seafood

TEL: 905-604-8611 www.laboilseafood.com TYPE: Family MENU ITEMS: Seafood.

UNITS (ONT): 5

UNITS (CAN): 5

La Carnita (MONARCH & MISFITS)

TEL: 647-888-8420 www.lacarnita.com PERSONNEL: Jeff Young TYPE: Casual MENU ITEMS: Mexican food.

UNITS (ONT): 4 UNITS (CAN): 4

La Cremiere (MTY)

TEL: 514-336-8885 www.lacremiere.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Ice cream, yogurt.

UNITS (ONT): 1 UNITS (CAN): 61 FRANCHISE FEE: $30,000

La Prep

TEL: 514-510-5001 www.laprep.com PERSONNEL: John Beauparlant TYPE: Quick Service MENU ITEMS: Gourmet salads, sandwiches, coffees, pastries.

UNITS (ONT): 26 UNITS (CAN): 53 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Lettieri Cafe

TEL: 416-740-2304 www.lettiericafe.com TYPE: Casual MENU ITEMS: Espresso-based drinks, coffee, organic teas, juice, smoothies, panini, salads, soups, pizza, pasta, pastries.

UNITS (ONT): 8 UNITS (CAN): 8

Little Caesars of Canada Inc.

TEL: 905-822-7899 www.littlecaesars.ca PERSONNEL: Dianne Clark TYPE: Quick Service MENU ITEMS: Pizza, wings, crazy bread, Italian bread, crazy sauce.

UNITS (ONT): 107 UNITS (CAN): 216 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00%

Little Sheep Mongolian Hot Pot

TEL: 604-710-9019 www.littlesheephotpot.com TYPE: Casual MENU ITEMS: Mongolian food.

UNITS (ONT): 4 UNITS (CAN): 8

—M— Mac’s Sushi

TEL: 877-736-2871 www.macssushi.com TYPE: Casual MENU ITEMS: Sushi.

UNITS (ONT): 17 UNITS (CAN): 17

Madison’s New York Grill & Bar (MTY)

www.madisonsnyc.com TYPE: Fine Dining MENU ITEMS: UNITS (ONT): 1 UNITS (CAN): 13

Magic Oven

TEL: 416-462-0333 www.magicoven.com TYPE: Casual MENU ITEMS: Organic pizza.

UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $29,950 ROYALTY FEE: 6.00% AD FEE: 2.00%

Mamma’s Pizza

TEL: 416-784-0329 www.mammaspizza.com PERSONNEL: Mauro Galli TYPE: Quick Service MENU ITEMS: Gourmet pizzas, pasta, calzone, salads, wings.

UNITS (ONT): 15 UNITS (CAN): 15 FRANCHISE FEE: $15,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Manchu WOK (MTY)

TEL: 416-484-1132 www.manchuwok.com PERSONNEL: Mariellen Clark TYPE: Quick Service MENU ITEMS: Chinese fast food cuisine.

1 4 | Ontario Restaurant News

UNITS (ONT): 40 UNITS (CAN): 71 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00%

Mandarin Restaurant Franchise Corporation

TEL: 905-451-4100 www.mandarinbuffet.com PERSONNEL: Diana Chiu TYPE: Family MENU ITEMS: Chinese and Canadian food.

UNITS (ONT): 26 UNITS (CAN): 26 ROYALTY FEE: 5.00% AD FEE: 2.00%

Manhattan’s Burger

www.manhattansburger.com TYPE: Casual MENU ITEMS: Burgers.

UNITS (ONT): 6 UNITS (CAN): 6

Manna Franchise Corp.

TEL: 416-861-9673 www.piazzamanna.com PERSONNEL: Paul Manna TYPE: Quick Service MENU ITEMS: Pizza, pasta, panini, salads.

UNITS (ONT): 8 UNITS (CAN): 8 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Marble Slab Creamery

TEL: 403-287-7633 www.marbleslab.ca PERSONNEL: Lien Trac TYPE: Family MENU ITEMS: Ice cream and treats. Ice cream cakes, cupcakes, shakes and smoothies.

UNITS (ONT): 28 UNITS (CAN): 80 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Marcello’s

TEL: 613-260-3773 www.marcellos.com TYPE: Casual MENU ITEMS: Deli.

UNITS (ONT): 11 UNITS (CAN): 22

Mary Brown’s Inc.

TEL: 905-513-0044 www.marybrowns.com PERSONNEL: Peter Rakovalis TYPE: Quick Service MENU ITEMS: Chicken, taters, sandwiches, wraps, salads, nonalcoholic beverages.

UNITS (ONT): 37 UNITS (CAN): 127 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

McDonald’s Restaurants of Canada Ltd.

TEL: 416-446-3354 www.mcdonalds.ca PERSONNEL: Ash Vasdani TYPE: Quick Service MENU ITEMS: Breakfast, lunch and dinner menu items, including McMuffin sandwiches, burgers, chicken, Filet-o-Fish, fries, milkshakes, salads, coffee.

UNITS (ONT): 453 UNITS (CAN): 1,440 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

Michel’s Bakery Cafe (Threecaf Brands)

TEL: 905-482-7314 www.michelsbakerycafe.com TYPE: Quick Service MENU ITEMS: Fresh specialty baked products, salads, sandwiches, coffees, teas, cold drinks, breakfast items.

UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $40,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Mike’s Restaurants Inc. (Imvescor Inc)

TEL: 514-341-5544 www.mikes.ca PERSONNEL: Peter Tsafoulias TYPE: Casual MENU ITEMS: Pizza, pasta, hot subs, salads, sandwiches, steak, barbecue chicken, veal, salmon, seafoods.

UNITS (ONT): 1 UNITS (CAN): 73 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Milano Pizzeria

TEL: 613-729-9738 www.milanopizzeria.ca PERSONNEL: Talaal Baroudi TYPE: Quick Service MENU ITEMS: Pizza, submarines, pastas, donairs.

UNITS (ONT): 28 UNITS (CAN): 28

Mmmuffins (Threecaf)

TEL: 905-482-7314 www.mmmuffins.com TYPE: Quick Service MENU ITEMS: Muffins, coffee, cookies, pastries, cold drinks.

UNITS (ONT): 3 UNITS (CAN): 8 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 2.00%

Moga’s Pizza

TEL: 905-672-6868 www.mogaspizza.ca TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 5 UNITS (CAN): 5

Molly Blooms Irish Pubs

TEL: 519-575-7397 www.mollyblooms.ca PERSONNEL: Brian Watson TYPE: Casual MENU ITEMS: Various alcoholic beverages, casual comfort food, pub grub.

UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $10,000

Mongo’s Grill

TEL: 208-639-3306 www.mongosgrill.com TYPE: Casual MENU ITEMS: Mongolian food.

UNITS (ONT): 2 UNITS (CAN): 4

Montana’s (Cara)

Melt Grilled Cheese

TEL: 416-979-1120 www.carafranchising.com www.montanas.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied.

UNITS (ONT): 51 UNITS (CAN): 99 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Menchie’s Frozen Yogurt

TEL: 905-560-1999 www.mothersrestaurants.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $50,000

TEL: 647-344-5555 www.meltwich.ca MENU ITEMS: Grilled cheese sandwiches.

UNITS (ONT): 4 UNITS (CAN): 4

TEL: 647-723-5169 www.menchies.ca PERSONNEL: David Shneer TYPE: Casual MENU ITEMS: Self service, payby-the-weight frozen yogurt.

UNITS (ONT): 45 UNITS (CAN): 107 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Mother’s Pizza Parlour

Motimahal Restaurants

TEL: 416-461-3111 www.motimahal.com TYPE: Casual MENU ITEMS: Tandoori and curries.

UNITS (ONT): 1 UNITS (CAN): 1 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00%

Moxie’s Restaurants L.P. (NOR)

TEL: 403-543-2611 www.moxies.com PERSONNEL: Laurids Skaarup TYPE: Casual MENU ITEMS: Signature salads, entrees, desserts.

UNITS (ONT): 25 UNITS (CAN): 66 FRANCHISE FEE: $100,000

MR. GREEK Restaurants Inc.

TEL: 416-444-3266 www.mrgreek.com PERSONNEL: Vicki Raios-Tranos TYPE: Casual MENU ITEMS: Grilled proteins, Greek salads, Mediterranean specialties.

UNITS (ONT): 18 UNITS (CAN): 20 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Mr. Souvlaki (MTY)

TEL: 514-336-8885 www.mrsouvlaki.ca TYPE: Casual MENU ITEMS: Souvlaki.

UNITS (ONT): 12 UNITS (CAN): 13

Mr. Sub (MTY)

TEL: 905-764-7066 www.mrsub.ca TYPE: Quick Service MENU ITEMS: Submarine sandwiches, wraps, salads, soups, desserts, smoothies.

UNITS (ONT): 235 UNITS (CAN): 295 FRANCHISE FEE: $15,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Mrs. Fields Original Cookies

TEL: 905-426-2551 www.mrsfields.ca PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Cookies, pretzels, yogurt.

UNITS (ONT): 16 UNITS (CAN): 23 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Mucho Burrito (MTY)

TEL: 905-820-7887 www.muchoburrito.com TYPE: Quick Service MENU ITEMS: Mexican food, burritos, quesadillas, tacos.

UNITS (ONT): 38 UNITS (CAN): 85 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—N— Nando’s Flame Grilled Chicken

TEL: 605-564-1118 www.nandos.ca PERSONNEL: Paul Dean TYPE: Casual MENU ITEMS: Portuguese-style flame-grilled chicken, salads and sides.

UNITS (ONT): 10 UNITS (CAN): 30 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Naples Pizza

TEL: 519-252-3492 www.naplespizza.com PERSONNEL: Tony Bahcheli TYPE: Casual MENU ITEMS: Pizza and submarine sandwiches.

UNITS (ONT): 19 UNITS (CAN): 19 FRANCHISE FEE: $10,000

New Orleans Pizza (Chairman’s Brands)

TEL: 519-349-2380 www.neworleanspizza.ca PERSONNEL: Parul Puri TYPE: Quick Service MENU ITEMS: Pizza, submarines, panzerotti, wings, garlic strips, salads, bruschetta.

UNITS (ONT): 46 UNITS (CAN): 46 FRANCHISE FEE: $10,000 ROYALTY FEE: 4.00% AD FEE: 1.00%

New York Fries (Cara)

TEL: 416-963-5005 www.carafranchising.com www.newyorkfries.com PERSONNEL: Safiah Arooz TYPE: Quick Service MENU ITEMS: Fresh cut fries, variety of specialty poutines.

UNITS (ONT): 61 UNITS (CAN): 122 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

—O— Old Spaghetti Factory Canada Ltd.

TEL: 604-684-1287 www.oldspaghettifactory.ca PERSONNEL: Ken Lobson TYPE: Casual MENU ITEMS: Pasta, chicken, veal, steak, ribs. All-inclusive meals with bread, salad or soup, entree, ice cream, and coffee or tea.

UNITS (ONT): 1 UNITS (CAN): 14 ROYALTY FEE: 5.00%

OPA! of Greece

TEL: 403-245-0033 www.opasouvlaki.ca PERSONNEL: Dave Jensen TYPE: Casual MENU ITEMS: Chicken, lamb and pork souvlaki, gyros, Greek salad.

UNITS (ONT): 7 UNITS (CAN): 96 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Orange Julius (Dairy Queen Canada Inc.)

TEL: 905-639-1492 www.orangejulius.com PERSONNEL: Fiona Bottoms TYPE: Quick Service MENU ITEMS: Blended fruit drinks, smoothies, fresh fruit and vegetable juices.

UNITS (ONT): 2 UNITS (CAN): 97 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 3.00-6.00%

Original Spaghetti House

TEL: 705-741-3334 www.originalspaghettihouse.com TYPE: Casual MENU ITEMS: Pizza, Italian fare.

UNITS (ONT): 1 UNITS (CAN): 1

Osmow’s

TEL: 416-356-1710 www.mrosmow.com TYPE: Casual MENU ITEMS: Mediterranean food.

UNITS (ONT): 13 UNITS (CAN): 13

—P— Pam’s Coffee & Tea

TEL: 905-763-0763 PERSONNEL: Greg MacCormack TYPE: Quick Service MENU ITEMS: Coffee, pastries, sandwiches.

UNITS (ONT): 8 UNITS (CAN): 8 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Panago Pizza Inc.

TEL: 416-559-9993 www.panago.com PERSONNEL: Tara Watson, 877731-0310 TYPE: Quick Service MENU ITEMS: Pizzas, salads, breadsticks and wings.

UNITS (ONT): 19 UNITS (CAN): 188 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 5.00%

Pannizza Restaurants

TEL: 514-360-5228 www.pannizza.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 1 UNITS (CAN): 10

Panzerotto Pizza

TEL: 416-362-5555 www.panzerottopizza.com TYPE: Casual

MENU ITEMS: Pizza.

UNITS (ONT): 33 UNITS (CAN): 33 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Papa John’s

TEL: 502-261-7272 www.papajohnspizza.ca PERSONNEL: Mike Prentice TYPE: Casual MENU ITEMS: Pizza, wings.

UNITS (ONT): 25 UNITS (CAN): 98 FRANCHISE FEE: $25,000 (US) ROYALTY FEE: 5.00% AD FEE: 6.00%

Papa Murphys

TEL: 604-591-5993 www.papamurphys.ca PERSONNEL: Chuck van der Lee TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (ONT): 1 UNITS (CAN): 23 FRANCHISE FEE: $25,000

Paramount Fine Foods

TEL: 416-695-8900 www.paramountfinefoods.com PERSONNEL: Holly Graham TYPE: Family MENU ITEMS: Middle Eastern cuisine UNITS (ONT): 16 UNITS (CAN): 17 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Perkins Restaurant & Bakery

TEL: 901-766-6400 www.perkinsrestaurant.com TYPE: Casual MENU ITEMS: Breakfast, lunch, dinner, and bakery items.

UNITS (ONT): 6 UNITS (CAN): 17 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 3.00%

Pie Wood Fired Pizza

TEL: 705-725-9663 www.eatmypie.ca TYPE: Casual MENU ITEMS: Pizza UNITS (ONT): 5 UNITS (CAN): 5

Pita Factory

TEL: 519-884-2809 www.pitafactory.com PERSONNEL: Bill Siountres TYPE: Casual MENU ITEMS: Pitas UNITS (ONT): 7 UNITS (CAN): 7

Pita Land

TEL: 416-496-1758 www.pitaland.ca PERSONNEL: Mehdi Fahmi TYPE: Quick Service MENU ITEMS: Pitas UNITS (ONT): 17 UNITS (CAN): 17 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Pita Nutso Inc.

TEL: 416-235-0203 www.pitanutso.com PERSONNEL: Rick Taddeo TYPE: Quick Service MENU ITEMS: Grilled shawarma dinners, hummus, baba ganoush, tabouleh.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Pita Pit

TEL: 613-546-4494 www.pitapit.com PERSONNEL: Kevin Pressburger TYPE: Casual MENU ITEMS: Pitas, salad, smoothies, soups, snacks.

UNITS (ONT): 136 UNITS (CAN): 220 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Pizza Delight (Imvescor Inc)

TEL: 514-341-5544 www.pizzadelight.com PERSONNEL: Serge Comeau, 506-853-0990

Franchise Report TYPE: Family MENU ITEMS: Pizza, pasta, salads.

UNITS (ONT): 9 UNITS (CAN): 89 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Pizza Depot

TEL: 905-458-9711 www.pizza-depot.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 29 UNITS (CAN): 32 FRANCHISE FEE: $20,000 ROYALTY FEE: Varies ... $300-500 per week% AD FEE: $200 per week%

Pizza Hut Canada (Yum!)

TEL: 416-664-5213 www.pizzahut.ca PERSONNEL: Bobby Disenhouse TYPE: Casual MENU ITEMS: Pan Pizza, stuffed crust, salads, pasta, wings.

UNITS (ONT): 160 UNITS (CAN): 397 FRANCHISE FEE: $24,600 (US) ROYALTY FEE: 6.00% AD FEE: 5.00%

Pizza Nova

TEL: 416-439-0051 www.pizzanova.com PERSONNEL: Vince Morano TYPE: Quick Service MENU ITEMS: Pizza, chicken wings, salads, panzerotti, lasagna, toasted sandwiches, focaccia barese.

UNITS (ONT): 142 UNITS (CAN): 142 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 4.00%

Pizza Pizza Limited

TEL: 416-341-9929 www.pizzapizza.ca PERSONNEL: Sebastian Fuschini TYPE: Quick Service MENU ITEMS: Pizza, chicken, sandwiches, salads.

UNITS (ONT): 552 UNITS (CAN): 630 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 6.00%

Pizzaiolo

TEL: 416-515-9090 www.pizzaiolo.ca PERSONNEL: Luigi Petrella TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (ONT): 31 UNITS (CAN): 31 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: $500 per month

Pizzaville Inc.

TEL: 905-850-0070 www.pizzaville.ca PERSONNEL: Alan Serrecchia TYPE: Quick Service MENU ITEMS: Pizza, panzerotto, chicken wings, pasta.

UNITS (ONT): 71 UNITS (CAN): 71 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00%

Popeye’s Louisiana Kitchen

TEL: 404-459-4660 www.popeyesfranchising.com PERSONNEL: Tim Waddell TYPE: Quick Service MENU ITEMS: Cajun fried chicken, seafood dishes, cajun fries, red beans and rice.

UNITS (ONT): 93 UNITS (CAN): 93 FRANCHISE FEE: $45,000 (US) ROYALTY FEE: 5.00% AD FEE: 4.80%

Popular Pizza

TEL: 905-874-4242 www.popularpizza.ca TYPE: Quick Service MENU ITEMS: Pizza, hot subs, variety of sides.

UNITS (ONT): 15 UNITS (CAN): 15

Presse Cafe

TEL: 514-935-5553 www.pressecafe.com PERSONNEL: Xavier Chambon TYPE: Quick Service MENU ITEMS: Coffee, sandwiches.

UNITS (ONT): 12 UNITS (CAN): 63 FRANCHISE FEE: $35,000

Pretzel Maker Canada

TEL: 905-426-2551 www.pretzelmaker.ca PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Pretzels.

UNITS (ONT): 15 UNITS (CAN): 45 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Prime Pubs (Cara)

TEL: 905-760-2044 www.carafranchising.com www.primepubs.com TYPE: Family MENU ITEMS: Authentic Irish dishes, wide range of beer, pub grub.

UNITS (ONT): 26 UNITS (CAN): 33 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Pumpernickels Ltd.

TEL: 905-669-9176 www.pumpernickels.ca PERSONNEL: Shlomo Ziv TYPE: Quick Service MENU ITEMS: Deli sandwiches, salads, hot daily specials, hamburgers, french fries.

UNITS (ONT): 11 UNITS (CAN): 11 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00%

—Q— Qdoba Mexican Grill

TEL: 858-571-4091 www.qdoba.com PERSONNEL: Grant Krietzer TYPE: Casual MENU ITEMS: Mexican food.

UNITS (ONT): 2 UNITS (CAN): 5

Qoola

www.qoola.ca TYPE: Casual MENU ITEMS: Frozen yogurt UNITS (ONT): 2 UNITS (CAN): 18

Quesada Franchising of Canada Corp

TEL: 416-849-2323 www.quesada.ca PERSONNEL: Tom O’Neill TYPE: Quick Service MENU ITEMS: Burritos, quesadillas and tacos.

UNITS (ONT): 41 UNITS (CAN): 59 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Quick Sandwiches

TEL: 519-888-8280 www.quicksandwiches.ca TYPE: Casual MENU ITEMS: Sandwiches.

UNITS (ONT): 3 UNITS (CAN): 3

Quiznos Canada Restaurant Corp

TEL: 647-259-0333 www.quiznos.ca TYPE: Quick Service MENU ITEMS: Oven-toasted sandwiches, salads, soups, and desserts.

UNITS (ONT): 70 UNITS (CAN): 250 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 4.00%

—R— Rawlicious

www.rawlicious.ca TYPE: Casual MENU ITEMS: Healthy foods.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $15,000

Regino’s Pizza

www.reginospizza.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 14 UNITS (CAN): 14

Ricky’s All Day Grill (FDF)

TEL: 604-637-7272 www.gotorickys.com PERSONNEL: Stacey Hansson TYPE: Casual MENU ITEMS: Breakfast plates, ribs, chicken, pastas, steaks, burgers and

homestyle favourites.

UNITS (ONT): 1 UNITS (CAN): 77 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.50% AD FEE: 3.00%

Riley’s & The Junction

TEL: 905-903-8528 www.rileyspubs.com PERSONNEL: Chris Kakouros TYPE: Casual MENU ITEMS: Pub and casual dining options.

UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Robin’s (Chairman’s Brands)

TEL: 416-288-8515 www.robinsdonuts.com TYPE: Quick Service MENU ITEMS: Donuts, coffee, deli items, sandwiches, salads.

UNITS (ONT): 28 UNITS (CAN): 113 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00% Roma Ribs Ltd. TEL: 204-944-0792 www.tonyromas.com PERSONNEL: Alan Jozwiak TYPE: Casual MENU ITEMS: Steak, ribs, chicken, shrimp, sandwiches, salads.

UNITS (ONT): 4 UNITS (CAN): 29

Rôtisseries St-Hubert (Cara)

TEL: 450-688-4400 www.carafranchising.com www.st-hubert.com PERSONNEL: Richard Scofield TYPE: Family MENU ITEMS: Roasted chicken meals.

UNITS (ONT): 6 UNITS (CAN): 119 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 3.00%

Ruby Thai Kitchen (IRG)

TEL: 416-498-9880 www.irg168.com PERSONNEL: P Huang TYPE: Quick Service MENU ITEMS: Thai food.

UNITS (ONT): 5 UNITS (CAN): 7 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Ruth’s Chris Steak House

TEL: 289-242-1627 www.ruthschris.com TYPE: Fine Dining MENU ITEMS: USDA prime beef, fresh seafood.

UNITS (ONT): 3 UNITS (CAN): 5

—S— Sandwich Board, The

TEL: 416-471-6031 www.thesandwichboard.ca PERSONNEL: Albert Mirzakhanian TYPE: Quick Service MENU ITEMS: Soup, salad, sandwiches.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Sandwich Tree (Rest-Con Management Systems)

TEL: 604-220-4566 www.sandwichtree.ca PERSONNEL: Tony Cardarelli TYPE: Quick Service MENU ITEMS: Soups, custom-made sandwiches, salads, pastries, baked goods.

UNITS (ONT): 2 UNITS (CAN): 16 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Sbarro

TEL: 516-715-4148 www.sbarro.com TYPE: Casual MENU ITEMS: Italian food UNITS (ONT): 7

UNITS (CAN): 10

Scores (Imvescor Inc.)

TEL: 514-341-5544 www.scores.ca PERSONNEL: Peter Tsafoulios TYPE: Family MENU ITEMS: Chicken and ribs.

UNITS (ONT): 3 UNITS (CAN): 43 FRANCHISE FEE: $60,000 ROYALTY FEE: 4.00% AD FEE: 3.00%

Second Cup Ltd.

TEL: 416-366-7735 www.secondcup.com PERSONNEL: Audra Wosik TYPE: Quick Service MENU ITEMS: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches.

UNITS (ONT): 164 UNITS (CAN): 310 FRANCHISE FEE: $40,000 ROYALTY FEE: 9.00% AD FEE: 2.00%

Select Food Services Inc.

TEL: 416-391-1244 www.selectsandwich.com PERSONNEL: Brian Kahn TYPE: Quick Service MENU ITEMS: Breakfast, sandwiches, salads, hot meals, coffee, desserts.

UNITS (ONT): 16 UNITS (CAN): 16 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 3.00%

Shamrock Burgers

TEL: 416-282-0121 www.shamrockburgers.com PERSONNEL: Greg Malenganeas TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (ONT): 3 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Shanghai 360 (IRG)

www.irg168.com TYPE: Quick Service MENU ITEMS: Chinese food, dim sum.

UNITS (ONT): 11 UNITS (CAN): 12

Shoeless Joe’s Sports Grill

TEL: 905-760-1295 www.shoelessjoes.ca PERSONNEL: Danny Grammenopoulos TYPE: Casual MENU ITEMS: Steak, ribs, wings, burgers, sandwiches, pizzas, salads.

UNITS (ONT): 33 UNITS (CAN): 33 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Slab Burgers

TEL: 647-479-2213 www.slaburgers.com TYPE: Quick Service MENU ITEMS: Burgers.

UNITS (ONT): 1 UNITS (CAN): 1

Smitty’s Canada Ltd.

TEL: 403-229-3838 www.smittys.ca PERSONNEL: Chris Chan TYPE: Family MENU ITEMS: Breakfast, pancakes, waffles, hamburgers, sandwiches, salads, classic dinners.

UNITS (ONT): 4 UNITS (CAN): 97 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 3.00 (not currently charged)%

Smoke’s Poutinerie

TEL: 905-427-4444 www.smokespoutinerie.com PERSONNEL: Mike Graham TYPE: Casual MENU ITEMS: More than 23 types of poutine.

UNITS (ONT): 86 UNITS (CAN): 100 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Soup It Up

TEL: 416-922-7687 www.soupitup.com TYPE: Casual

October 2016 | 1 5

Franchise Report MENU ITEMS: Soups.

UNITS (ONT): 6 UNITS (CAN): 6

South St. Burger Co.

TEL: 416-963-5005 www.southstburger.com PERSONNEL: Safiah Arooz TYPE: Casual MENU ITEMS: Hamburgers, french fries and poutine.

UNITS (ONT): 27 UNITS (CAN): 31 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Souvlaki Hut

TEL: 905-822-1900 www.souvlakihut.com PERSONNEL: Nick Tsangaris TYPE: Casual MENU ITEMS: Souvlaki, Greek food.

UNITS (ONT): 11 UNITS (CAN): 11 FRANCHISE FEE: $20,000

Spin Dessert Cafe

TEL: 888-978-8373 www.spindessert.com TYPE: Casual MENU ITEMS: Desserts.

UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $35,000

Square Boy Pizza & Subs

TEL: 905-434-4445 www.squareboypizza.ca PERSONNEL: Ted Crandall TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 16 UNITS (CAN): 16 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

St. Louis Franchise Limited

TEL: 416-485-1094 www.stlouiswings.com PERSONNEL: Steve Drexler TYPE: Casual MENU ITEMS: Wings and ribs, sauce, a variety of sandwiches, salads.

UNITS (ONT): 45 UNITS (CAN): 47 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 1.50%

State and Main (Franworks / CARA)

TEL: 403-263-0849 www.carafranchising.com www.stateandmain.ca TYPE: Family MENU ITEMS: Steak, seafood.

UNITS (ONT): 7 UNITS (CAN): 22

Stoney’s Bread Company

TEL: 905-849-3627 www.stoneysbreadcompany.com TYPE: Casual MENU ITEMS: Bakery.

UNITS (ONT): 2 UNITS (CAN): 2

Subs Plus Inc.

TEL: 905-641-4404 www.subsplus.ca PERSONNEL: Robert Dumas TYPE: Quick Service MENU ITEMS: Sandwiches, cakes and pastries.

UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $15,000 ROYALTY FEE: 3.50% AD FEE: 2.00%

Subway Franchise Systems of Canada Ltd.

TEL: 800-888-4848 www.subway.com PERSONNEL: Donald Fertman TYPE: Quick Service MENU ITEMS: Variety of foot-long and six-inch submarine sandwiches and salads.

UNITS (ONT): 1,296 UNITS (CAN): 3,247 FRANCHISE FEE: $15,000 (US) ROYALTY FEE: 8.00% AD FEE: 4.50%

Sukiyaki (MTY)

TEL: 514-336-8885 www.sukiyaki-restaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine, teriyaki.

UNITS (ONT): 1 UNITS (CAN): 16

Sunny Morning

TEL: 416-922-0005 www.sunnymorning.ca TYPE: Casual MENU ITEMS: Breakfast.

UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $2,000 ROYALTY FEE: 3.50%

Sunnyside Grill

TEL: 416-604-0650 www.sunnysidegrill.com PERSONNEL: Jeff Parisi TYPE: Family MENU ITEMS: Breakfast and lunch.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $30,000 ROYALTY FEE: 4.00% AD FEE: 1.00%

Sunrise Caribbean Restaurants

TEL: 416-750-9935 www.sunrisecaribbean.com TYPE: Casual MENU ITEMS: Caribbean food.

UNITS (ONT): 11 UNITS (CAN): 11

Sunset Grill Restaurants

TEL: 905-286-5833 www.sunsetgrill.ca PERSONNEL: Stelios Lazos TYPE: Casual MENU ITEMS: All day breakfast, omelettes, waffles, pancakes, burgers, soup, sandwiches, salads.

UNITS (ONT): 52 UNITS (CAN): 55 FRANCHISE FEE: $55,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

Sushi Shop (MTY)

TEL: 514-336-8885 www.sushishop.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Sushi.

UNITS (ONT): 15 UNITS (CAN): 135 FRANCHISE FEE: $30,000

Sushi-Q

TEL: 416-335-1700 www.thesushi-q.com PERSONNEL: Shun Lee TYPE: Casual MENU ITEMS: Sushi, soup.

UNITS (ONT): 5 UNITS (CAN): 6 ROYALTY FEE: 5.00% AD FEE: 2.00%

SushiGo (MTY)

TEL: 514-336-8885 www.sushigoexpress.ca PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Sushi, meal soup, salads.

UNITS (ONT): 2 UNITS (CAN): 3 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00-6.00% AD FEE: 2.00%

entrees including steaks, pasta, seafood, sandwiches.

UNITS (ONT): 19 UNITS (CAN): 19 FRANCHISE FEE: $50,000 ROYALTY FEE: 4.00% AD FEE: 1.00%

—T— Taco Bell Canada (Yum!)

TEL: 416-664-5200 www.tacobell.ca TYPE: Quick Service MENU ITEMS: Tacos, burritos, nachos, fries.

UNITS (ONT): 108 UNITS (CAN): 181 FRANCHISE FEE: $48,800 (US) ROYALTY FEE: 6.00% AD FEE: 5.00%

Taco Del Mar

TEL: 855-425-0868 www.tacodelmar.com TYPE: Casual MENU ITEMS: Burritos, tacos, quesadillas.

UNITS (ONT): 10 UNITS (CAN): 47 FRANCHISE FEE: $15,000 ROYALTY FEE: 8.00% AD FEE: 4.50%

Taco Time (MTY)

TEL: 403-543-3490 www.tacotimecanada.com PERSONNEL: Steve Nickerson TYPE: Quick Service MENU ITEMS: Tacos, burritos, fajitas, salads, enchiladas.

UNITS (ONT): 5 UNITS (CAN): 126 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Tandori (MTY)

TEL: 514-336-8885 www.tandori.ca TYPE: Quick Service MENU ITEMS: Indian cuisine.

UNITS (ONT): 9 UNITS (CAN): 18 FRANCHISE FEE: $30,000

Taste of Mediterranean

TEL: 416-821-5561 www.tasteofmediterranean.ca PERSONNEL: Sam Hussein TYPE: Casual MENU ITEMS: Greek and Lebanese menu, shawarma, gyro, pizza, 1/4 chicken dinners, Greek salad, pitas.

UNITS (ONT): 4 UNITS (CAN): 6 FRANCHISE FEE: $12,000 ROYALTY FEE: $1000 flat per month%

TCBY Canada (MTY)

TEL: 514-336-8885 www.tcbycanada.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Frozen yogurt, ice cream.

UNITS (ONT): 15 UNITS (CAN): 43 FRANCHISE FEE: $25,000

Tea Shop 168 Group

sweet jesus (MONARCH & MISFITS)

TEL: 905-947-9033 www.teashop168.ca TYPE: Casual MENU ITEMS: Bubble tea, Asian cuisine.

UNITS (ONT): 24 UNITS (CAN): 24

Swiss Chalet (Cara)

TEL: 905-337-4918 www.teriyakiexperience.com PERSONNEL: Nik Jurkovic TYPE: Quick Service MENU ITEMS: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi.

UNITS (ONT): 89 UNITS (CAN): 110 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

TEL: 647-888-8420 www.sweetjesus4life.com PERSONNEL: Jeff Young TYPE: Quick service MENU ITEMS: Espresso and soft serve with creative toppings, pastries, desserts and frozen treats.

UNITS (ONT): 4 UNITS (CAN): 4

TEL: 416-979-1120 www.carafranchising.com www.swisschalet.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Chicken, ribs.

UNITS (ONT): 164 UNITS (CAN): 217 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Symposium Cafe Inc.

TEL: 416-449-3611 www.symposiumcafe.com PERSONNEL: Ron Ansett TYPE: Casual MENU ITEMS: Full breakfast,

1 6 | Ontario Restaurant News

Teriyaki Experience

Thai Express (MTY)

TEL: 514-336-8885 www.thaiexpress.ca PERSONNEL: Dennis Ng TYPE: Casual MENU ITEMS: Pad Thai, pad sew.

UNITS (ONT): 60 UNITS (CAN): 197

Tiki Ming (MTY)

TEL: 514-336-8885 www.tikiming.com

PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Chinese cuisine.

UNITS (ONT): 8 UNITS (CAN): 44 FRANCHISE FEE: $30,000

Tilted Kilt Pub and Eatery, The

TEL: 780-237-3689 www.tiltedkilt.com PERSONNEL: Kelly Almond TYPE: Casual MENU ITEMS: Pub fare.

UNITS (ONT): 3 UNITS (CAN): 7 FRANCHISE FEE: $80,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Tim Hortons (Restaurant Brands International)

TEL: 905-339-5710 www.timhortons.com PERSONNEL: Victoria Lynch TYPE: Quick Service MENU ITEMS: Coffee, tea, specialty coffee, donuts, muffins, cookies, soup, sandwiches, chili, wraps.

UNITS (ONT): 1,813 UNITS (CAN): 3,650 ROYALTY FEE: 4.50% AD FEE: 4.00%

Timothy’s World Coffee (Threecaf Brands)

TEL: 905-482-7312 www.timothyscafes.com TYPE: Quick Service MENU ITEMS: Coffee, lattes, tea, hot chocolate, frappes, pastries.

UNITS (ONT): 39 UNITS (CAN): 47 FRANCHISE FEE: $25,000 ROYALTY FEE: 9.00% AD FEE: 2.00%

Tito’s Pizza and Wings

TEL: 888-553-8486 www.titospizzaandwings.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (ONT): 10 UNITS (CAN): 10

Topper’s Pizza Canada

TEL: 705-735-2127 www.toppersfranchise.ca PERSONNEL: Todd Sattler TYPE: Quick Service MENU ITEMS: Pizzas, wings, salads, bread sticks, dipping sauces, desserts and drinks.

UNITS (ONT): 37 UNITS (CAN): 37 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Treats Canada Corp.

TEL: 877-234-6397 www.treats.com TYPE: Quick Service MENU ITEMS: Coffee, baked goods, sandwiches, soups.

UNITS (ONT): 29 UNITS (CAN): 56 FRANCHISE FEE: $15,000 ROYALTY FEE: 7.00-8.00% AD FEE: 1.00-2.00%

Turtle Jack’s (Tortoise Group)

TEL: 905-332-6833 www.turtlejacks.com PERSONNEL: Peter Fisher TYPE: Casual MENU ITEMS: Varied.

UNITS (ONT): 17 UNITS (CAN): 17 ROYALTY FEE: 5.00% AD FEE: 3.00%

Tutti Frutti (MTY)

TEL: 514-336-8885 www.tuttifruttidejeuners.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Breakfast, lunch, eggs, sausages, toast, coffee.

UNITS (ONT): 4 UNITS (CAN): 43 FRANCHISE FEE: $30,000

Twiggs Coffee Roasters

TEL: 705-474-9463 www.twiggs.ca TYPE: Casual MENU ITEMS: Coffee.

UNITS (ONT): 4 UNITS (CAN): 4

TwinCorp Inc.

TEL: 519-885-4600 www.twincorpinc.com

TYPE: Quick Service MENU ITEMS: Chicken, pizza, tacos, salads.

UNITS (ONT): 68 UNITS (CAN): 68

—U— Umi Sushi Express

TEL: 604-207-8871 www.umisushiexpress.com TYPE: Casual MENU ITEMS: Sushi.

UNITS (ONT): 7 UNITS (CAN): 28

Union Burgers (Obsidian Group)

TEL: 905-814-8030 www.ubburger.com PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Hamburgers.

UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Urban Kitchen

TEL: 416-391-1244 www.urbankitchen.com PERSONNEL: Carol Kahn TYPE: Casual MENU ITEMS: Custom salads, soup, sandwiches.

UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 3.00%

—V— Vanelli’s Restaurants Limited (MTY)

TEL: 514-336-8885 www.vanellisrestaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Pizza and pasta.

UNITS (ONT): 10 UNITS (CAN): 28 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00%

Vera’s Burger Shack

TEL: 604-683-8372 www.verasburgershack.com PERSONNEL: Gerald Tritt TYPE: Family MENU ITEMS: Fresh homemade burgers.

UNITS (ONT): 1 UNITS (CAN): 16 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.00%

Villa Madina (MTY)

TEL: 514-336-8885 www.villamadina.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Pitas, salads, entrees, desserts.

UNITS (ONT): 26 UNITS (CAN): 42 FRANCHISE FEE: $30,000

—W— Wacky Wings

TEL: 705-253-2000 www.wackywings.ca PERSONNEL: Craig Burgess TYPE: Casual MENU ITEMS: Chicken, wings, burgers.

UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Wasabi Grill and Noodle (MTY)

www.wasabigrillandnoodle.ca TYPE: Casual MENU ITEMS: Japanese cuisine.

UNITS (ONT): 2 UNITS (CAN): 2

Wendel Clark’s Classic Grill

TEL: 416-260-8400 www.wendelclarks.com TYPE: Casual MENU ITEMS: Family fare.

UNITS (ONT): 3 UNITS (CAN): 3

Wendy’s Restaurants of Canada Inc.

TEL: 416-355-7419 www.wendys.ca

PERSONNEL: Jane Dann TYPE: Quick Service MENU ITEMS: Hamburgers, chicken sandwiches, salads, french fries, chili, Frosty’s, baked potato, poutine.

UNITS (ONT): 193 UNITS (CAN): 369 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

What A Bagel

TEL: 416-477-9198 www.whatabagel.com TYPE: Casual MENU ITEMS: Bagels.

UNITS (ONT): 11 UNITS (CAN): 11

Wild Burger Co

TEL: 416-932-3236 www.wildburger.ca TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 5.00%

Wild Wing Corp.

TEL: 905-726-2205 www.wildwingrestaurants.com TYPE: Casual MENU ITEMS: Chicken wings, salads, ribs, wraps,sandwiches.

UNITS (ONT): 73 UNITS (CAN): 83 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Williams Fresh Cafe Inc.

TEL: 519-752-4850 www.williamsfreshcafe.com TYPE: Casual MENU ITEMS: Breakfast, soups, salads and sandwiches, desserts, specialty coffees.

UNITS (ONT): 26 UNITS (CAN): 26 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 1.50%

Wimpy’s Diner Restaurant

TEL: 888-594-6797 www.wimpysdiner.ca PERSONNEL: Jim Daikos TYPE: Casual MENU ITEMS: Breakfast, lunch and dinner, full menu.

UNITS (ONT): 47 UNITS (CAN): 47 FRANCHISE FEE: $20,000 ROYALTY FEE: 3.00% AD FEE: 1.00%

Wings Up!

TEL: 905-336-1100 www.wingsup.com PERSONNEL: Joel Friedman TYPE: Quick Service MENU ITEMS: Chicken wings.

UNITS (ONT): 9 UNITS (CAN): 9 FRANCHISE FEE: $34,500 ROYALTY FEE: Sliding scale AD FEE: Sliding scale

Wok Box Fresh

Asian Kitchen TEL: 778-571-4200 www.wokbox.ca PERSONNEL: Lawrence Eade TYPE: Casual MENU ITEMS: Wok-cooked stirfries, regional rice bowls.

UNITS (ONT): 3 UNITS (CAN): 49 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Woody’s Bar-B-Q

TEL: 905-455-1938 www.woodysbarbq.ca TYPE: Family MENU ITEMS: Barbecue ribs, chicken.

UNITS (ONT): 3 UNITS (CAN): 13 FRANCHISE FEE: $39,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

WORKS Gourmet Burger Bistro, The

TEL: 855-799-6757 www.worksburger.com PERSONNEL: Bruce Miller TYPE: Casual MENU ITEMS: Burgers, fries, beer.

UNITS (ONT): 27

UNITS (CAN): 27 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Wow! Wing House Inc

TEL: 416-568-7617 www.wowwinghouse.com TYPE: Casual MENU ITEMS: Wings.

UNITS (ONT): 7 UNITS (CAN): 7

— XYZ — Yeh Yogurt (Dynamic Franchising)

www.yehyogurt.com TYPE: Casual MENU ITEMS: Yogurt.

UNITS (ONT): 1 UNITS (CAN): 18 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Yogen Fruz Canada Inc. (MTY)

TEL: 905-479-8762 www.yogenfruz.com PERSONNEL: Sarah Kulbatski TYPE: Casual MENU ITEMS: Frozen yogurt, soft serve yogurt, smoothies and ice cream.

UNITS (ONT): 88 UNITS (CAN): 129 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Yogurty’s froyo

TEL: 905-479-5040 www.yogurtys.com PERSONNEL: Jeff Johnston TYPE: Casual MENU ITEMS: Frozen yogurt.

UNITS (ONT): 31 UNITS (CAN): 38 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

YoYo’s Yogurt Cafe

TEL: 519-452-0046 www.yoyosyogurtcafe.com PERSONNEL: Dave Coultis TYPE: Quick Service MENU ITEMS: Yogurt.

UNITS (ONT): 31 UNITS (CAN): 59 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Z-teca Gourmet Burritos

TEL: 416-636-3181 www.z-teca.com TYPE: Casual MENU ITEMS: Burritos.

UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Zoup! Fresh Soup

TEL: 800-940-9687 www.zoupco.com PERSONNEL: Richard Zimmer TYPE: Quick Service MENU ITEMS: Soup, salad, sandwich.

UNITS (ONT): 8 UNITS (CAN): 8 FRANCHISE FEE: $39,900 (US) ROYALTY FEE: 6.00% AD FEE: 1.00%

Zyng Asian Grill

TEL: 514-288-8800 www.zyng.com TYPE: Casual MENU ITEMS: Asian cuisine.

UNITS (ONT): 2 UNITS (CAN): 5

Please email changes or additions for our online listings and next year’s report to pelliott@canadianrestaurantnews. com, subject line: Franchise Report 2016 changes.

CONTACT: Barbara MacDonald

DATE REQUIRED: , 2016

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BEVERAGE NEWS

The new brew: Innovation is driving coffee sales in Canada

By Bill Tremblay MISSISSAUGA, Ont. — Innovative products are driving continued growth in coffee sales, according to Lesya Balych-Cooper, interim president of the Coffee Association of Canada.

According to the association’s 2015 Canadian Coffee Drinking Study, coffee is a $6.2 billion industry in Canada, with $4.8 billion through foodservice sales, and the nation’s second most consumed beverage. In 2015, the cost of roast and ground coffee increased 11 per cent, while the number of units sold increased five per cent.

Balych-Cooper explained how the beverage is growing during an industry update at the Canadian Coffee and Tea Show on Sept. 26 at the International Centre in Mississauga, Ont. “Two thirds of adult Canadians enjoy at least one cup of coffee per day,” Balych-Cooper said. “Coffee is the most consumed beverage out of the home, even more than water. If you look over time, coffee holds, even when other beverages are in decline.”

Throughout the many ways coffee is served, specialty beverages are

Lesya Balych-Cooper recording impressive growth, BalychCooper explained. Between 2011 and 2015, specialty coffees increased three per cent in sales nationwide.

“Even though we have a great deal of traditional coffee drinkers, we cannot afford to not think of innovation and the new specialty beverages that are out there,” she said.

She noted that 20 years ago, a coffee shop conversation about whether

ADV_HOST_OntarioRestaurantNews_10x6_16set.indd 1

1 8 | Ontario Restaurant News

or not Sumatra blended better into an Americano than Kona was unheard of.

“It’s all about new. Innovation is a driving force in the industry,” BalychCooper said. “You ignore specialty coffee at your own peril. We must pay attention to it.”

Millennials are helping to push the growth of specialty coffees.

Balych-Cooper explained Canadians

younger then 35 years old collectively drink more espresso, iced and blended coffees than those older than the coveted demographic.

“We have to be aware of this entire spectrum and how they have turned to specialty coffee,” she said.

“There is a surge of interest and consumption. If you have those kind of people in your marketplace, you must understand them.”

The way customers perceive coffee is also developing. Balych-Cooper the beverage is now “an adventure” that its consumers want to experience. She recommends employers train their employees on all aspects of the various beans sold to appease inquisitive consumers.

“We have to understand that drinking coffee is not just something we do as a pastime or necessity anymore,” Balych-Cooper said. “Drinking coffee is now an experiential activity. We want to know what it feels like as well as where and how it is made.”

The Coffee Association of Canada is a national not-for-profit trade organization representing about 90 per cent of the coffee industry, from roasters to retailers. Balych-Cooper noted the association’s role has broadened and become more engaged as consumers demand scientifically backed information about the products they consume.

“They want to know what they’re drinking is safe and what they’re drinking is coming to them in an ethical manner,” she said. We have to be prepared to be the go-to source for accurate evidence-based information.”

16/09/16 14:57

BEVERAGE NEWS

The 500th anniversary of the Reinheitsgebot German Brewers are celebrating a half millennium of their country’s purity law MUNICH — This Oktoberfest will have special meaning for German beer makers, as the country’s brewers celebrate the 500th anniversary of the Reinheitsgebot.

In 1516, Bavaria passed several regulations to ensure the purity of its beer.

The law, known as the Reinheitsgebot, or the German Beer Purity Law, is one of the oldest food laws in history.

“For the people of Germany in 1516, it was pretty important,” said Jeff Dafoe, president of Premier Brands, a European beer distributor that imports about 25 German brands to Canada.

The purity law restricted brewers to using only water, barley and hops to create their beer.

“Brewers at the time were adding all types of dubious ingredients,” Dafoe said. “Some were hallucinogenic. Some were just downright bad for people.”

The law also aimed to protect citizens from paying too much for their beer.

“It stipulated if you were making a pils style, you could only charge so much. If it was a darker beer you could charge more because you

were using roasted barley malt which is more expensive to produce,” Dafoe said.

The Reinheitsgebot was introduced in other states throughout Germany and eventually became national law in 1906.

“Today all the beers are produced in Germany are adhering to that rule,” Dafoe said.

“The fact they were able to continue to adhere to it for the last 500 years is pretty exciting.”

The law is a sense of pride for most of Germany’s brewers. Dafoe explained Radeberger, one of the largest beer companies in the country with 13 breweries, marked the anniversary by bringing all of its brewmasters together to celebrate the milestone.

“The brewers take their inspiration from the Reinheitsgebot,” Dafoe said. “Even though they might have a pilsner brewery in north Germany and a weiss brewery in the south, they’re all following, with strict adherence, the guidelines of the purity law.”

Germany has allowed one amendment to the law. Wheat is now the fourth ingredient permitted in the brewing process.

“Wheat was rare and to be saved for produc-

The Reinheitsgebot. ing bread. This was 500 years ago and it was a very different time and different place,” Dafoe noted. The creation of the law developed a “terrific baseline” for brewers to follow as they craft new beers, Dafoe explained.

“If you brew beer using these ingredients you will have a great product,” he said. “If you learn to use the hops in different ways or learn to cultivate yeast differently than other brewers, you will achieve different flavours and aromas in your beer.”

While German brewers are held to the purity law, the European Union has created complications in the local beer market since brewers from other countries are able to export their products into Germany.

“There are a lot of people in Germany that are selling beer that are not Reinheitsgebot.

They don’t follow the same rules,” Dafoe explained.

At the same time, craft beer is a growing trend within the nation.

However, brewers are making small batch beers while adhering to the beer purity law.

The Braufactum brewery, for example, is looking to old beer recipes to create their craft brews.

“They’re still following the Reinheitsgebot, but at the same time creating saissons, IPAs or stouts,” Dafoe said.

“This is exciting for German consumers as they’re being exposed to a revolution.”

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CAFP introduces the Changing Faces of Foodservice MISSISSAUGA — The Toronto branch of the Canadian Association of Foodservice Professionals (CAFP) introduced a new event in an effort to bring the industry together to examine food trends, consumer behaviour and adapting to change.

The Changing Faces of Foodservice was held at the Mississauga Convention Centre on Sept. 12.

It included a presentation on industry trends by Margot Swindall, Canadian director of business development for Technomic, as well as a leadership panel discussion.

“We want to be relevant, we want to be current, we want to be thought-provoking leaders,” said CAFP Toronto branch president Nancy Hewitt.

In her presentation, Swindall highlighted five trends: what she referred to as “eatertainment,” consumers want a unique experi-

ence where the can connect over a meal; taking a stand, consumers want to support brands that source sustainably and treat employees well; big acting small, consumer backlash against big brands is intensifying; fresh food faster; consumers are looking to have their needs satisfied immediately in a 24-hour dining cycle; and personalization.

The panel, moderated by Dana McCauley of Foodstarter, included insight from Restaurants Canada president and CEO Shanna Munro; Wendy Brancato-Neuman, regional vice-president of healthcare, Sysco Canada; Craig Murray, vice-president of sales and marketing, High Liner; and Gary Wildman, director food services, Longo’s.

According to Wildman customers are looking for choice, interesting sides and meat raised without antibiotics.

“It’s just the cost of doing business today, that’s not a trend,” he said.

Murray said High Liner is trying to attract millennials to both as customers and employees.

He noted it’s not simply about what millennials want to eat, but also how and where.

“We’re trying to figure out millennials and they’re a big group,” he said.

“Now we’ve got the gen Z coming behind them.”

On the other side of the generational equation, BrancatoNeuman noted most restaurants are quite loud, which is difficult for aging clientele.

Operators should also consider the lighting and font so older guests don’t struggle with the menu.

She said no one has fully grasped how to appeal to the wealthy older segment.

“Are they going to go to a restaurant and spend money if they can’t see, hear or talk,” said Brancato-Neuman.

She also sees an opportunity for those who figure out how to address the food needs of those who choose to age in place.

Eataly announces Toronto location TORONTO — Eataly is partnering with Terroni Restaurants for its Canadian debut.

In September, Eataly announced it plans to open its first Canadian location at the Manulife Centre in the Yorkville area of Toronto, in 2019.

The 50,000-square-foot, three-storey marketplace will feature “elements created distinctly for the city and its people” including a mix of food markets, restaurants and eateries. The Eataly addition to the Manulife Centre is part of a $100 million renovation at the retail complex.

“This will be our first Canadian location, and with every first in a new market comes something full of excitement and adrenaline,” Eataly founder Oscar Farinetti said in a news release.

Terroni opened its first location, a coffee bar selling southern Italian food staples, on Queen Street West in 1992.

Today, the restaurant group has grown to seven locations in Toronto and Los Angeles as well as two Sud Forno Italian bakeries.

“We are entering the market with people we fully trust and we share the same passions with. We can’t wait to get to work and start this partnership,” Farinetti said.

Eataly, created in 2007 in Turin, Italy, now boasts about 30 locations including units in Japan, Dubai, Turkey, Brazil, and the United States. The company entered the Americas with the help of chefs Mario Batali and Lidia and Joe Bastianich.

With a “shop, eat, learn” philosophy, Eataly offers its customers the opportunity to discover Italian food and drink through its restaurants and market offerings as well as educational courses on food, wine and nutrition.

2 0 | Ontario Restaurant News

Stop It! program in development to halt sexual violence TORONTO — A first-of-its-kind training program is in development to prevent sexual violence and harassment within the hospitality industry.

The Ontario Restaurant Hotel & Motel Association (ORHMA) has partnered with the Ontario Tourism Education Corporation (OTEC) to build the Stop It! prevention program.

“Collectively our two organizations have a big footprint in the province of Ontario. Our reach is quite substantial in our ability to reach owners and operators,” said Victoria Behune, OTEC president and chief executive officer.

“We’re going to end up with a very dynamic and innovative training program that hasn’t existed before in the industry.”

Although in the early stages of development, the program is expected to provide two online learning modules, case studies on successful industry practices, a manager’s tool kit and an awareness building campaign.

The program’s content will be assembled based on input from numerous stakeholders in the hospitality industry to help shape the curriculum.

“It’s written by the industry for the industry,” said Fatima Finnegan, the director of corporate marketing and business development for the ORHMA. Currently advisory groups and task forces from the hospitality industry are in the organization phase.

“They will provide insight and perspective and feedback on the direction we’re taking with content development,” Behune said. “We’re looking at modules that will be directed to all frontline staff and managers.”

The program aims to explain what to do in the event

of an act of violence or harassment between staff, between a customer and staff or between two customers.

“We’re going to be able to equip frontline teams as well as managers with an understanding of what may be occurring in front of them and potentially what they could or should do,” Behune said. “This is not intended to make everybody heroes, it’s to create awareness of potential scenarios they might see.”

Finnegan explained the program’s goal is to eliminate the concern or uncertainty surrounding how to handle violence or harassment.

“Most employees and supervisors are led by their fear of not knowing what to do,” Finnegan said.

Stop It! is one of six programs in Ontario to recently receive funding through the provincial government’s Action Plan to Stop

A marriage of Japanese and Canadian culture Continued from Page 1 “It’s quick to get back and forth and people who live in the area are already familiar with us.”

Keeping with the Japanese theme, they opened Bar Izakaya, a 30-seat restaurant serving small and medium plates, ramen and bento boxes.

“A traditional izakaya is typically small plates. Here we tailor it a little bit more to what the customer expects in Hamilton,” Jackson said.

“We’re using components that are Japanese, but stuff that’s ours as well.”

Now with his own kitchen, Pigeon said he is able to streamline meal preparation for Eat Industries three ventures.

After opening Bar Izakaya, Eat Industries’ also revamped their taco stand into Street Eats, a gourmet sandwich shop.

“It’s a thousand times better,” Pigeon said.

“Now that we have our own establishment we can control quality. It’s a lot easier for us and it lets us be more creative.”

While the restaurant’s menu includes traditional izakaya options, like gyoza or karaage, each dish incorporates Canadian influences.

“We’re trying to just marry the two cultures the best we can,” Pigeon said.

“The style is reflecting one culture and ingredients are reflecting the other, or vice versa.”

For Jackson and Pigeon, the numerous options in izakaya allow a constant revamp of their menu.

“We can make the menu continually change and barely do anything twice,” Jackson said. “It’s a lot of fun.”

Part of the fun is also introducing customers to the izakaya format, which is typically casual Japanese pub food.

“People are intimidated when they see something on a menu they don’t understand,” Jackson said.

“Once you get past some of the names, and see what the items are, they’re very approachable.”

Sexual Violence and Harassment. The funding was provided to develop and train up to 25,000 hospitality workers within three years. However, the online nature of the program will allow Stop IT! to exceed the expected number of workers to complete the training.

Stop It! is expected to launch in the fall of 2017 and ORHMA members are welcoming the notion of the program with open arms, Finnegan said.

“I was overwhelmed. We knew it was needed, but we didn’t know how much it was needed. There’s sense of relief in the industry,” she said.

“We’re speaking to independent operators as well as corporate chains that are looking forward to it.”

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October 2016 | 2 1

PEOPLE Vancouver sous chef wins 2016 Hawksworth Young Chef Scholarship VANCOUVER —Alex Hon has won the 2016 Hawksworth Young Chef Scholarship.

The final leg of the fourth annual national competition was held on Sept. 17 at Vancouver Community College.

Hon, 25, a sous chef at West Restaurant + Bar in Vancouver, was joined by Corey Hess, 26, from Vancouver’s Royal Dinette and Stephen Baidacoff, 28, a private chef in Toronto, in the last round of the contest.

“Every year we are so impressed with the calibre of contestants and this year has once again shown us exceptional talent amongst the brightest young stars of Canada’s culinary scene,” said scholarship founder chef David Hawksworth.

Winning the contest is accompanied by a $10,000 scholarship, a stage at a selected international restaurant as well as prizes from the competition’s sponsors; Air Canada, Acqua Panna and San Pellegrino, Gordon Food Services and Le Creuset.

“I’m absolutely thrilled to win this competition,” Hon said. “It was a very spirited contest.”

Hess placed second, earning the title of Le Creuset’s Rising Star and $5,000. Baidacoff placed third and took home $3,000.

The three chefs were required to create a dish from a black box of ingredients revealed moments before the competition clock began its countdown.

This year’s mystery ingredients included veal tenderloin, dungeness crab, bunch carrots, lemongrass, mango and shishito peppers. Hon wowed the judges with his dishes of carrot butter poached veal tenderloin with celery dungeness crab, and almond cake with fresh mango and lemongrass crème légère.

A panel of Canadian chefs and food critics judge the culinary creations to select the winner of the competition.

The finale follows regional heats in Vancouver, Calgary, Toronto and Montreal. In each heat, 10 young chefs competed to create a main course worthy of moving onto the last leg of the contest, with two chefs from each round moving onto the finals.

“Each and every one of the eight finalists deserve recognition for making it this far and for putting themselves out there,” Hawksworth said.

“They all worked extremely hard and I want to thank them for participating.”

Hawksworth created the scholarship to recognize and inspire young Canadian chefs and promote professionalism and culinary excellence in the hospitality industry.

Applications are now open for the 2017 competition, which is open to Canadian chefs aged 28 and under.

To apply, visit http://www.hawksworthscholarship.com

Chef Alex Hon accepts a $10,000 cheque from Chef David Hawksworth. Below, Hon’s winning dishes of carrot butter poached veal tenderloin with celery dungeness crab, and almond cake with fresh mango and lemongrass crème légère.

STK names executive chef

Nevielle Panthaky joins IHOP

Tommy McHugh has been named executive chef of STK Toronto, which opened Sept. 30.

McHugh’s passion for culinary began in the same Yorkville neighbourhood that STK’s first Canadian location will be situated – just steps from the former home of the coffee houses his father once owned and operated. There, he began scooping batter into muffin tins as a young boy before heading to London to train with the world’s best chefs, including the late Peter Kromberg at Le Souffle and Eric Chavot at The Capital Hotel.

In Toronto, McHugh has held the roles of chef de cuisine at Splendido, sous chef at Nota Bene and Stock. His most recent position was as executive chef at Il Fornello, overseeing seven restaurants and a kitchen brigade of 150 chefs.

IHOP restaurants recently appointed Nevielle Panthaky as the new vice-president of culinary.

In his new role, he directs the breakfast chain’s culinary strategy and team, introduces new promotional menu items, as well as refines IHOP’s classic signature dishes.

Panthaky brings 15 years of culinary knowledge to the IHOP team. Most recently, he served as vice-president of culinary for Wok Holding’s P.F. Chang’s Bistro and Pei Wei Asian Diner.

During his career, he also spent time at establishments such as the iconic Hotel del Coronado in San Diego and Union Square Hospitality Group; was responsible for food and beverage innovation and branding at Panda Express; and served as executive chef at Milestones Grill and Swiss Chalet, part of CARA Operations.

CZECH OUT THIS RESTAURANT LEASE OPPORTUNITY! The Masaryk Memorial Institute (MMI) is looking for an experienced and creative restaurant entrepreneur to enter into a lease (minimum 5 years) to operate a restaurant on its grounds at Masaryktown, 450 Scarborough Golf Club Road, Scarborough. We are looking for written proposals which would specify: • your successful experience in restaurant operations with a 5-year business plan; • how you would partner with us to promote Czech and Slovak culture in the menu.

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photo credit: Martin Rejzek

To visit the site, or with further questions, please email office@masaryktown.ca or call 416-439-4354.

Initial proposals should be submitted no later than NOON on October 15, 2016. in person or email.

2 2 | Ontario Restaurant News

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