Pacific/Prairie Restaurant News

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P A C I F I C / P R A I R I E October 2016 | Vol. 22 | No. 5

N AT I O N A L

C O V E R A G E

regional

F O C U S

$ 5 . 9 5

What’s the CAtch? expectations have changed for seafood

Rewriting the

cafeteria cookbook

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By Bill Tremblay

Canada Post Publications Mail Agreement No. 40010152

REGINA — Moe Mathieu’s career bucket list has led him into an unusual setting for a chef who has cooked in several world-class restaurants.

In July, Mathieu began work as the foodservice manager at Luther College at the University of Regina. As a former Luther College High School student, his new position allows him fulfill his goal of working at his alma mater.

“This was on my list of goals and I had to cross it off,” Mathieu said. “Working for my alma mater was really important to me.”

His career goals also include working at a Michelin star restaurant (he completed stages at Alinea in Chicago and The French Laundry in Napa Valley, Calif.); own his own restaurant (he opened The Willow and Beer Bros. in Regina); see one of his establishments rank in a top 10 restaurant list (The Willow was named No. 7 in Wine Access Magazine); and work as a culinary instructor (he taught at Saskatchewan Polytechnic in Saskatoon for eight years before heading to Luther College).

“I’m almost done my list,” he said, noting he still has to achieve a salary benchmark.

Mathieu’s arrival at Luther College comes with a transition from prepared foods to made-from-scratch menu items in the school’s cafeteria.

“It’s about taking the extra time and effort, that’s what I’m instilling in my team,” Mathieu said. “Take some time, love your food, love what you do and people will taste the difference.”

Before creating a new menu for the cafeteria, Mathieu surveyed his staff and students to gauge their opinion of the school’s cuisine.

Continued on Page 9

KEVIN KENT’S SHARP BUSINESS SENSE

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JOHNNY ROCKETS PREPARES FOR TAKE OFF

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BY the numbers 2016 REPORT ON foodservice FRANCHISES

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Moe Mathieu

New app lets restaurant customers pay with their smartphone VANCOUVER — A new mobile app is helping to expedite the process of paying one’s restaurant bill.

Vancouver-based Glance Technologies Inc. has launched Glance Pay, which allows customers to pay for their meal by taking a photo of their bill.

The app launched in September with nearly 50 participating restaurants, and is available for iOS with an Android version on the way.

“They take a picture and they go. It takes less than two seconds to pay,” said Penny Green, co-founder and chief operating officer for Glance Technologies.

When the check arrives at a restaurant partnered with Glance Pay, the customer is able to take the photo, select their portion of the bill, how much they wish to tip and complete the transaction.

The app, which links to its user’s credit card, also records transaction history and provides reward points

from participating restaurants. Sai Woo, for example, is offering customers $30 in rewards for every $300 spent at their restaurant.

“Some of the rewards are very generous. Not every restaurant is giving 10 per cent, but a lot of them are,” Green said.

Restaurants that sign up for the payment service are provided with an iPad Mini that links to their point of sale (POS) system. The iPad lights up when a transaction is complete.

“We give them a report the next morning telling them who used MasterCard or Visa, the total amount and the tips,” Green said.

“We send them money the next morning, as well.”

Desmond Griffin, the co-founder of PayByPhone, an app that allows its users to pay for parking, also created Glance Pay.

PayByPhone is now used in more than 100 cities worldwide.

“It’s really one of the biggest payments apps aside from Starbucks’,” Green said.

Griffin decided to create the restaurant payment app to avoid waiting on a server to manually complete the dining experience.

“When’s he’s in a restaurant he gets really frustrated while he is waiting to pay the bill,” Green explained.

When more restaurants join Glance Pay, Green said the company plans to launch a discovery tool within the app, which will allow its users to see which restaurants accept the payment method.

While the app is only available at restaurants in Vancouver, Green said they plan to launch in new markets within the year.

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Railtown is leaving the station

By Kristen Smith VANCOUVER —Railtown Café co-founders and chefs Dan Olson and Tyler Day are laying the tracks to three new Vancouver locations.

The fast casual lunch concept features sandwiches, pastries and customizable salads with a focus on premium ingredients and made-fromscratch offerings, according to Olson.

The pair opened the flagship location in Vancouver’s Railtown neighbourhood in 2012, followed by a catering component in the spring of 2013.

“We’ve grown the drop-off, delivery service for corporate from basically the back of Tyler’s truck to having six industrial vans over the course of the last three and a half years,” said Olson. “The business is definitely growing in corporate as well as events, which we seem to be doubling every year in revenue.”

With a burgeoning catering business, Railtown plans to increase their number of cafés to four.

A 60-seat location is slated to open in November in Manulife’s new development at 980 Howe Street. Another 30-seat location is in the works at 1691 Main St. and is expected to open

by the end of 2016. Next, year the fourth outpost is slated to open in February with 60 seats at 409 Granville St. It wasn’t the original plan to open three more locations in quick succession. The lease on the Main Street location has been signed for almost three years, for example, and the Manulife building was intended to open in August.

“Everything kind of just got pushed together so that all three possession dates come within a four-month period,” Olson said.

“It wasn’t intentional, but it’s sink or swim at this stage and we are definitely swimmers.”

Railtown Café started as a neighbourhood joint, named for the community it was built in, but Olson noted the company has grown to garner brand recognition throughout Vancouver.

“We’ve decided to stick with the Railtown Café name moving forward for our expansion.

The only tweak that we’re making is to build and design the new restaurants with the new neighbourhood in mind,” he said.

The flagship café is located in an industrial building from the 1950s with large wooden beams, concrete floors and reclaimed fir tables with metal legs.

“We opened it up on a tight budget, cheap

Railtown Café co-owners Tyler Day and Dan Olson. and cheerful. It’s got a really good vibe,” Oslon said.

Railtown has hired architecture firm MGBA to help customize each new location and bring across some elements of the original.

As Railtown grows, café manager Paden Boardman and café sous chef Tabatha Stahl will manage the opening of each new location and eventually take the helm of their respective departments.

“We’re really focusing on doing as much promoting from within as we possibly can,” said Olson.

While Oslon and Day plan to continue growth, they will first focus on the new locations before looking for any future real estate.

“Probably not for at least another year until these things are running smoothly and then

we’ll hopefully be in a position to continue to self-finance our expansion and the sky’s the limit,” said Olson, adding they plan to grow cautiously. “We have a 5,000-square-foot production kitchen here at our headquarters that’s already getting tight. So once we start producing for all the spaces, we’re going to need to find a larger commissary kitchen, get that up and running, then we can pursue further expansion.”

Oslon believes there is a market for the Railtown concept in multiple Vancouver neighbourhoods.

“We want to try to build an empire here and it doesn’t just stop with cafés,” he said. “It could be a bistro we open next, it could be a cheese shop, it could be a bookstore, it could be a farmers’ market. We’re just going to grow organically the way we have been doing.”

Tsawwassen Mills comes with Food Hall The Delta, B.C. mall will feature Canada’s first Bass Pro Shop restaurant DELTA, B.C. — When Tsawwassen Mills opened on Oct. 5, the new mall brought with it a variety of foodservice operations, including the first Bass Pro Shop restaurant in Canada.

The shopping centre is the fourth largest in British Columbia with 1.2 million square feet of leasable area.

“We’re really excited about the hybrid mix of retailers we’re putting together. It’s a combination of outlet stores, premium brands, firstto-market shops and lots of dining, food and some entertainment mixed in,” said general manager Mark Fenwick, who came to the new position from Woodgrove Centre in Nainamo, B.C., another Ivanhoe Cambridge property.

Tsawwassen Mills has capacity for 200 tenants, including 16 anchor stores.

“On the food side, which is very exciting, we are opening what we call a Food Hall, because

it’s a spectacular place with a very high, 50-foot ceiling, with lots of wood and natural light,” Fenwick said.

In the centre of the mall, the Food Hall is home to 15 quick service restaurants: A&W, Pannizza, Bourbon St. Grill, Chachi’s, Vina Vietnamese, Umi Teriyaki & Sushi, Barcelos Chicken, Edo Japan, Shanghai 360, KFC, Opa! Souvlaki, California Thai, New York Fries, Crepe Delicious and Freshly Squeezed.

With seats for 1,100 customers, Fenwick called the foodservice assortment “a solid mix.”

Outside the main food court, there is a Tim Hortons, South St. Burger, Jugo Juice, Mrs. Fields/Pretzelmaker and Togo Sushi.

“There are some other food uses sprinkled around the centre — we wanted to create that opportunity as well, not just have everything in one spot,” Fenwick explained.

Food Hall rendering by JPRA Architecture.

At the west entrance, there are spaces for four full service restaurants, three of which are expected to open this year: Boston Pizza, Milestones and Montana’s.

Fenwick said the fourth, yet-to-be announced restaurant is expected to open sometime next year.

Within the large Bass Pro Shops, located on the east side of the mall, the sporting goods retailer opened its first restaurant concept in Canada.

Uncle Buck’s Fish Bowl and Grill is a full service, family eatery featuring a 12-lane, 10pin bowling alley and a billiards room.

October 2016 | 3

P A C I F I C / P R A I R I E

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 what I had gotten myself into.

Kevin Collins and Ryan Smolkin.

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 lib-

erating 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 Salmon House On The Hill marks 40 years in Vancouver VANCOUVER — Salmon House on the Hill marked four decades overlooking downtown Vancouver and Stanley Park in early October with a dinner in partnership with Burrowing Owl Estate Winery.

“Vancouver’s Original Seafood Grill Restaurant,” Salmon House opened its doors in 1976.

The Salmon House’s executive chef Mario Fortin has designed the menu for the celebratory dinner.

Sodexo Canada recognized for inclusive supply chain 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

4 | Pacific/Prairie Restaurant News

ideas that enable innovative solutions that are then passed on to our clients.”

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.”

Starbucks displays calories on menu boards 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 and operators of foodservice premises that are part of a chain with 20 or more locations in Ontario to display calories.

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 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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mouthwatering Angus, need we say more.

Fully Cooked Angus Burger now in 3.5oz and 4oz sizes!

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

6 | Pacific/Prairie 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 | 7

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QUINI SOMM software takes sommelier expertise online VANCOUVER — A new software application is allowing sommeliers to digitally accompany their front of house staff to each table they serve.

In July, the Vancouver-based Quini data company launched QUINI SOMM (quiniwine.com), a cloud-based software system that aims to improve wine sales, streamline and standardize testing and enhance customer engagement.

Several restaurants in Vancouver and Washington State have started using the software.

Roger Noujeim, Quini chief executive officer, said the software enables staff to recommend the right wine to customers.

“Everybody wants to sell more wine,” Noujeim said.

“Unless the servers have the credibility and confidence to come up to the table and upsell rather than take orders, the vicious cycle continues.”

QUINI SOMM includes a virtual trainer that walks staff through tasting wines available at their restaurant. As staff tastes the product, the app records notes on eye, nose, mouth finish and opinion.

The server’s notes are then stored in the mobile application.

“We made sure the tool takes that information along

Cafeteria menu now features rotating regional themes Continued from Page 1 He was told the food “was never fun” and the menu didn’t match what students would eat at home.

“I checked out where our students were coming from and made things for that. It’s important to recognize and celebrate the diversity of our students,” Mathieu said.

To tackle a home cooking approach, he developed a rotating theme for the cafeteria menu. In September, students returned to a Saskatchewan-focused menu, featuring bison tail stew and bannock.

Throughout the year, Mathieu is planning a variety of menus from Middle Eastern to German to African.

“I want them to feel comfortable and appreciated,” he said.

“I’m not classically trained in African stew making, but I’m sure the students will be appreciative of whatever attempts I make.”

With about 300 students dining at the cafeteria every day, Mathieu added balance is important and plans to continue cooking traditional comfort food.

“If the students want to eat chicken fingers and fries, you can’t stop it, but if you’re giving them healthy nutritious options, they’re going to be excited,” he said.

Despite the new approach, Mathieu doesn’t expect food costs to increase.

“I’m doing things differently. Instead of hitting meat and potatoes for every meal, I’m splitting it up between pulses here and there and vegetarian dishes,” he said.

“On the days we do have meat, I can splurge a little.”

Mathieu noted cooking from scratch is a growing trend at college and universities throughout North America.

“I see the trends happening in the U.S. and Canada; I’m just following along really,” he said.

“They might not be doing themes, but the food choices at universities across Canada and United States are just great.”

While a cafeteria and Michelin star restaurants are two different culinary dimensions, Mathieu explained many of the processes are the same. The experience is in the eye of the beholder.

“Every morning when I walk to work, I have a big smile on my face. That says to me I’m doing something right,” he said.

“If you care about anything enough, you’re going to have a good experience.”

with the servers on their own cell phones or restaurant tablets,” Noujeim said. “The opportunity to deliver better service, more precise recommendations and to assist the restaurant in saving time is critical.”

As well, the app includes tasting notes from the restaurant’s sommelier and other staff members. The sommelier’s notes, as well as suggested pairings, are ranked first within the app.

“When I am a server talking to a customer today, I can go from saying the typical things like, ‘This one my favourite,’ to actually talking about what the sommelier thinks about the wine and what food it is recommended with,” Noujeim said.

“We are empowering the sommelier with tools that never existed before, to ensure their sales and service have state of the art technology.”

Alongside the ability to create wine lists recommended for various occasions, integrated analytics allow restaurant management to access their staff ’s tasting data.

“This way I’m archiving at all times the tasting and ranking of the wine by staff and sommelier,” Noujeim said. “I’m able to track and have information about the team, the tasting and the wine at any point in time.”

The SOMM app uses the database of the company’s original QUINI, a wine tasting and rating app that published reviews of thousands of varieties of wine. Customers are also able to see reviews and browse wines via the public-facing portion of the app. Reviews may also be integrated into a restaurant’s website.

“This takes care of the millennial’s need to check out what their peers think,” Noujeim said. “They want transparency.”

SEAFOOD MAKES IT SIZZLE IT’S TIME TO CELEBRATE SEAFOOD Impressing today’s consumer takes innovation. That’s why we’ve evolved from being an expert on sourcing quality seafood from around the globe, to becoming the partner you can trust to deliver a world of possibilities for giving customers the tastes they crave. We’re High Liner Culinary and we’re here to make seafood the hottest thing on your menu. highlinerculinary.com

SEAFOOD IS BETTER™

© 2016 High Liner Foods. All rights reserved.

October 2016 | 9

2016

P A C I F I C / P R A I R I E

Franchise Report ANNUAL LIST OF FOODSERVICE FRANCHISES RESEARCHED AND COMPILED BY PETER ELLIOTT

241 Pizza (Chairman’s Brand Corp)

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

UNITS (WEST): 5 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 (WEST): 449 UNITS (CAN): 854 FRANCHISE FEE: $55,000 ROYALTY FEE: 2.50% AD FEE: 2.50%

ABC Country Restaurants Inc. (FDF)

TEL: 604-637-7272 www.abcCountry.ca PERSONNEL: Gordon Beattie TYPE: Family MENU ITEMS: Breakfast, sandwiches, burgers, salads, Smokehouse BBQ, desserts.

UNITS (WEST): 21 UNITS (CAN): 21 FRANCHISE FEE: $50,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Albert’s Family Restaurants

TEL: 780-429-1259 www.albertsfamilyrestaurants. com PERSONNEL: Mark Siderson TYPE: Family MENU ITEMS: Sandwiches, soup, burgers, salad.

UNITS (WEST): 11 UNITS (CAN): 11 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00%

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 (WEST): 8 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 (WEST): 29 UNITS (CAN): 61 FRANCHISE FEE: $37,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

—B— Badass Jack’s Subs & Wraps Co. Ltd.

TEL: 780-468-3452 www.badassjacks.com PERSONNEL: Dawn Taylor TYPE: Casual MENU ITEMS: Wraps, subs, Asian boxes.

UNITS (WEST): 6 UNITS (CAN): 6 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

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 (WEST): 1 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 (WEST): 2 UNITS (CAN): 30 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 1.25%

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 (WEST): 13 UNITS (CAN): 117 FRANCHISE FEE: $20,000 ROYALTY FEE: 1.00% AD FEE: 5.00%

Bean Around The World Coffees

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

UNITS (WEST): 26 UNITS (CAN): 27

Beaver Tails Canada Inc.

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

UNITS (WEST): 6 UNITS (CAN): 79

1 0 | Pacific/Prairie Restaurant News

FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00%

Beer Hunter Bar & Grill, The

TEL: 780-489-7877 www.thebeerhunter.ca PERSONNEL: Curtis Mellott TYPE: Casual MENU ITEMS: Pub fare.

UNITS (WEST): 3 UNITS (CAN): 3

Ben & Florentine

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

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

BG Urban Cafe

TEL: 604-435-5177 www.bgurbancafe.com TYPE: Casual MENU ITEMS: Coffee, sandwiches.

UNITS (WEST): 7 UNITS (CAN): 7

Big Smoke Burgers (MTY)

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

UNITS (WEST): 2 UNITS (CAN): 10

Blenz The Canadian Coffee Company Ltd.

TEL: 604-682-2995 www.blenz.com TYPE: Quick Service MENU ITEMS: Coffee, espresso, tea, light food items.

UNITS (WEST): 48 UNITS (CAN): 48 FRANCHISE FEE: $35,000 ROYALTY FEE: 8.00% AD FEE: 2.00%

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 (WEST): 163 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 (WEST): 212 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 (WEST): 12 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 (WEST): 54 UNITS (CAN): 55 FRANCHISE FEE: $50,000

Buffalo Wild Wings

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

UNITS (WEST): 2 UNITS (CAN): 12

Burger King Restaurants of Canada Inc. (RBI)

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

UNITS (WEST): 90 UNITS (CAN): 280 FRANCHISE FEE: $55,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

—C— Carl’s JR. Restaurants

TEL: 805-745-7587 www.carlsjr.ca PERSONNEL: Jeff Branton TYPE: Casual MENU ITEMS: Burgers, fries, shakes.

UNITS (WEST):17 UNITS (CAN): 17 FRANCHISE FEE: $45,000 (US) ROYALTY FEE: 5.00% AD FEE: 4.00-7.00%

Chachi’s

TEL: 403-801-8994 www.chachis.ca TYPE: Casual MENU ITEMS: Sandwiches, snacks, sides and salads.

UNITS (WEST): 11 UNITS (CAN): 11

Cheesecake Cafe, The

TEL: 780-406-1700 www.cheesecakecafe.ca PERSONNEL: Janice Krill TYPE: Casual MENU ITEMS: Chicken, pasta, steaks, Asian, sandwiches, more than 40 types of cheesecake.

UNITS (WEST): 4 UNITS (CAN): 4 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Chicken Chef Canada Ltd.

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

UNITS (WEST): 33 UNITS (CAN): 34 FRANCHISE FEE: $12,000 ROYALTY FEE: 3.00%

Chicken Delight

TEL: 204-885-7570 www.chickendelight.com PERSONNEL: Jim Cartman TYPE: Quick Service MENU ITEMS: Chicken, wings, pizza, ribs, fries, finger foods.

UNITS (WEST): 19 UNITS (CAN): 19 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Chicken on the Way

TEL: 403-283-5532 www.chickenonthewaycalgary. com PERSONNEL: Russ Dunn TYPE: Quick Service MENU ITEMS: Chicken.

UNITS (WEST): 5 UNITS (CAN): 5 FRANCHISE FEE: $20,000

Chili’s Grill & Bar

TEL: 905-264-9977 www.chilis.ca PERSONNEL: Gerry Inglis TYPE: Casual MENU ITEMS: Steaks, fajitas, burgers, salads, ribs, margaritas.

UNITS (WEST): 16 UNITS (CAN): 16

Chopped Leaf, The (IFB)

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

UNITS (WEST): 39 UNITS (CAN): 41 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Chronic Tacos

TEL: 949-680-4602 www.eatchronictacos.com TYPE: Casual MENU ITEMS: Tacos.

UNITS (WEST): 3 UNITS (CAN): 3

FRANCHISE FEE: $40,000 (US) 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 (WEST): 5 UNITS (CAN): 12

Church’s Chicken

TEL: 770-350-3881 www.churchs.com PERSONNEL: Zack Kollias TYPE: Quick Service MENU ITEMS: Chicken, potatoes, french fries, corn, desserts.

UNITS (WEST): 14 UNITS (CAN): 14 FRANCHISE FEE: $15,000 (US) ROYALTY FEE: 5.00% AD FEE: 5.00%

Cinnaroll Bakeries Ltd.

TEL: 403-255-4556 www.cinnaroll.com PERSONNEL: Chuck Arcand TYPE: Quick Service MENU ITEMS: Cinnamon rolls.

UNITS (WEST): 13 UNITS (CAN): 13 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00%

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 (WEST): 4 UNITS (CAN): 51 FRANCHISE FEE: $20,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

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 (WEST): 31 UNITS (CAN): 132 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 3.50%

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 (WEST): 1 UNITS (CAN): 396 FRANCHISE FEE: $35000

ROYALTY FEE: 4.50% AD FEE: 3.50%

Crepe de Licious

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

UNITS (WEST): 7 UNITS (CAN): 18 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Cultures (MTY)

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

UNITS (WEST): 6 UNITS (CAN): 57 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

—d— Dae Ji Food

TEL: 778-379-3088 www.daejifood.com TYPE: Casual MENU ITEMS: Korean cuisine.

UNITS (WEST): 5 UNITS (CAN): 5

Dairy Queen Canada

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

UNITS (WEST): 340 UNITS (CAN): 671 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 5.00%

De Dutch Pannekoek House Restaurants

TEL: 604-543-3101 www.dedutch.com PERSONNEL: Melissa Oliver TYPE: Casual MENU ITEMS: Serving breakfast, brunch and lunch, Dutch cuisine and West Coast favourites with a Dutch twist.

UNITS (WEST): 21 UNITS (CAN): 21 FRANCHISE FEE: $37,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

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 (WEST): 42 UNITS (CAN): 54 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Franchise Report Domino’s Pizza

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

UNITS (WEST): 156 UNITS (CAN): 385 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 (WEST): 3 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 (WEST): 1 UNITS (CAN): 63 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00%

Dunn’s Famous

TEL: 514-395-1927 www.dunnsfamous.com TYPE: Casual MENU ITEMS: Smoked meat, steak, burgers, poutine.

UNITS (WEST): 1 UNITS (CAN): 6

—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 (WEST): 7 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 (WEST): 90 UNITS (CAN): 96 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Elephant and Castle (Franworks)

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

UNITS (WEST): 2 UNITS (CAN): 3 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00%

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 (WEST): 67 UNITS (CAN): 179 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

—F— Family Pizza

TEL: 306-955-0215 www.familypizza.ca PERSONNEL: Hal Schmidt TYPE: Quick Service MENU ITEMS: Pizza, pasta, lasagna, chicken strips, wings, caesar salad and cheese sticks.

UNITS (WEST): 12 UNITS (CAN): 12 FRANCHISE FEE: $15,000 ROYALTY FEE: 4.00%

Famoso Neapolitan Pizzeria

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

UNITS (WEST): 26 UNITS (CAN): 28 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Famous Dave’s

TEL: 952-294-3100 www.famousdaves.com PERSONNEL: Victor Salamone TYPE: Casual MENU ITEMS: Ribs.

UNITS (WEST): 1 UNITS (CAN): 1

Fatburger (FDF)

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

UNITS (WEST): 44 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 (WEST): 2 UNITS (CAN): 13

Fit For Life

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

UNITS (WEST): 1 UNITS (CAN): 21 ROYALTY FEE: 7.00%

Flying Wedge Pizza

TEL: 604-681-1288 www.flyingwedge.com TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (WEST): 9 UNITS (CAN): 9 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 4.50%

Fox and Fiddle Corporation

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

UNITS (WEST): 2 UNITS (CAN): 16 FRANCHISE FEE: $40,000

Fresh Healthy Cafe

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

UNITS (WEST): 4 UNITS (CAN): 5

Fresh Slice Pizza

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

UNITS (WEST): 72 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 (WEST): 31 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: Juice.

UNITS (WEST): 1 UNITS (CAN): 53 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00%

—G— Ginger Beef Peking House

TEL: 403-272-0688 www.gingerbeef.ca PERSONNEL: James Leung TYPE: Casual MENU ITEMS: Chinese cuisine.

UNITS (WEST): 10 UNITS (CAN): 10

Gondola Pizza Incomparable Canada (1981) Ltd.

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

UNITS (WEST): 12 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 (WEST): 45 UNITS (CAN): 46 FRANCHISE FEE: $35,000 ROYALTY FEE: 7.00% AD FEE: 3.00%

Grandma Lee’s Bakery Cafe

TEL: 800-661-2712 www.grandmalees.ca TYPE: Casual MENU ITEMS: Pastries.

UNITS (WEST): 14 UNITS (CAN): 14

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 (WEST): 4 UNITS (CAN): 25 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.50%

Great Cookies By George Inc.

TEL: 780-477-6853 www.cookiesbygeorge.com PERSONNEL: Linda Duffus TYPE: Quick Service MENU ITEMS: Cookies, gifts of cookies, fresh baked goods, coffee, beverages.

UNITS (WEST): 11 UNITS (CAN): 11 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

—H— 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 (WEST): 25 UNITS (CAN): 268 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Hiro Sushi

TEL: 778-379-8855 www.hirojapan.ca TYPE: Casual MENU ITEMS: Sushi.

UNITS (WEST): 5 UNITS (CAN): 5

Hooters Restaurants

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

UNITS (WEST): 2 UNITS (CAN): 7 FRANCHISE FEE: $75,000 (US) ROYALTY FEE: 5.00% AD FEE: 2.00%

Houston Pizza

TEL: 306-757-8288 www.houstonpizza.ca PERSONNEL: Jim Kolitsas TYPE: Casual MENU ITEMS: Pizza, pasta, subs, wings, salads, sandwiches, burgers, chicken.

UNITS (WEST): 10 UNITS (CAN): 10 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Humpty’s Family Restaurants

TEL: 403-269-4675 www.humptys.com PERSONNEL: Sergio Terrazas TYPE: Family MENU ITEMS: Breakfast, lunch, and dinner. North American family fare.

UNITS (WEST): 51 UNITS (CAN): 51 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

—I— IHOP

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

UNITS (WEST): 18 UNITS (CAN): 24

—J— Java Express

TEL: 604-595-5282 www.javaexpress.ca TYPE: Casual MENU ITEMS: Coffee.

UNITS (WEST): 4 UNITS (CAN): 4

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 (WEST): 9 UNITS (CAN): 52 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

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, poutine.

UNITS (WEST): 44 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 (WEST): 8 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 (WEST): 91 UNITS (CAN): 129 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 4.00%

Jungle Jim’s Restaurants Safari Eatertainment

TEL: 709-745-5467 www.junglejims.ca PERSONNEL: Stephen Pike TYPE: Casual MENU ITEMS: Chicken, steak, ribs, seafood, pasta, burgers,

sandwiches, salads, Mexican, kids’ menu.

UNITS (WEST): 1 UNITS (CAN): 26 ROYALTY FEE: 4.00% AD FEE: 2.00%

—K— Keg Restaurants Ltd.

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

UNITS (WEST): 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 (WEST): 2 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, snackables, salads, fries.

UNITS (WEST): 243 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 (WEST): 29 UNITS (CAN): 74 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 1.00%

Kim Chi (MTY)

TEL: 514-336-8885 www.kimchidelight.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Korean specialities.

UNITS (WEST): 3 UNITS (CAN): 8 FRANCHISE FEE: $30,000

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 (WEST): 16 UNITS (CAN): 23 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00%

—L— La Prep

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

UNITS (WEST): 10 UNITS (CAN): 53 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

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 (WEST): 101 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 (WEST): 4 UNITS (CAN): 8

—M— Manchu WOK (MTY)

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

UNITS (WEST): 22 UNITS (CAN): 71 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00%

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 (WEST): 51 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 (WEST): 7 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 (WEST): 41 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 (WEST): 483 UNITS (CAN): 1,440 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

Melting Pot Restaurants, Inc., The

TEL: 813-425-6252 www.meltingpot.com PERSONNEL: Ashley Pollard TYPE: Casual MENU ITEMS: A choice of fondue cooking styles and dishes and a variety of meals with dipping sauces.

UNITS (WEST): 1 UNITS (CAN): 1 FRANCHISE FEE: $45,000 (US) ROYALTY FEE: 4.50% AD FEE: 1.00%

Memphis Blues BBQ House

www.memphisbluesbbq.com TYPE: Casual MENU ITEMS: Barbecue.

UNITS (WEST): 10 UNITS (CAN): 10

Menchie’s Frozen Yogurt

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

UNITS (WEST): 49 UNITS (CAN): 107 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Mmmuffins (Threecaf)

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

UNITS (WEST): 2 UNITS (CAN): 8 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 2.00%

Mongo’s Grill

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

UNITS (WEST): 2 UNITS (CAN): 4

Montana’s (Cara)

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

UNITS (WEST): 41 UNITS (CAN): 99 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Moxie’s Restaurants L.P. (NOR)

TEL: 403-543-2611 www.moxies.com PERSONNEL: Laurids Skaarup TYPE: Casual MENU ITEMS: Signature salads, entrees (lemon pepper halibut, honey garlic steak), desserts.

UNITS (WEST): 37 UNITS (CAN): 66 FRANCHISE FEE: $100,000

Mr Mikes Steakhouse Casual (RAMMP)

TEL: 604-536-4111 www.mrmikes.ca PERSONNEL: Rick Villalpando TYPE: Casual MENU ITEMS: Steaks, signature burger, salads and a variety of mains.

UNITS (WEST): 28 UNITS (CAN): 28 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

MR. GREEK Restaurants

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

UNITS (WEST): 2 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 (WEST): 1 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 (WEST): 51 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 (WEST): 1 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, bur-

October 2016 | 1 1

Franchise Report ritos, quesadillas, tacos.

UNITS (WEST): 41 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 (WEST): 20 UNITS (CAN): 30 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Nathan’s Famous

TEL: 516-338-7220 www.nathansfamous.com PERSONNEL: Blair Christianson TYPE: Casual MENU ITEMS: Hot dogs, fries, burgers.

UNITS (WEST): 2 UNITS (CAN): 2

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, hot dogs, soft drinks and toppings.

UNITS (WEST): 53 UNITS (CAN): 122 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Niakwa Pizza

TEL: 204-257-5469 www.niakwapizza.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (WEST): 6 UNITS (CAN): 6

NoodleBox

www.noodlebox.net TYPE: Casual MENU ITEMS: Noodles.

UNITS (WEST): 14 UNITS (CAN): 14

—O— O2 Tap House & Grill

TEL: 780-799-4444 www.o2taphouseandgrill.com TYPE: Casual MENU ITEMS: Pub fare.

UNITS (WEST): 6 UNITS (CAN): 6

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 (WEST): 13 UNITS (CAN): 14 ROYALTY FEE: 5.00%

Oodle Noodle

TEL: 780-909-2445 www.oodlenoodle.ca PERSONNEL: Jay Downton TYPE: Casual MENU ITEMS: Chinese food.

UNITS (WEST): 8 UNITS (CAN): 8 ROYALTY FEE: 5.00% AD FEE: 4.50%

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 (WEST): 89 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 (WEST): 36 UNITS (CAN): 97 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 3.00-6.00%

TYPE: Casual MENU ITEMS: Breakfast, lunch, dinner, and bakery items.

UNITS (WEST): 11 UNITS (CAN): 17 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 3.00%

Original Joe’s Restaurant & Bar (Franworks/CarA)

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

UNITS (WEST): 61 UNITS (CAN): 220 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

TEL: 403-263-4323 www.carafranchising.com www.originaljoes.ca TYPE: Casual MENU ITEMS: Hamburgers, nachos, soups, salads, sandwiches and wraps, pizzas and pastas, craft beers, wines and cocktails.

UNITS (WEST): 65 UNITS (CAN): 65 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00%

—P— Pacini

TEL: 450-454-4749 www.pacini.ca PERSONNEL: Lafleche Francoeur TYPE: Casual MENU ITEMS: Italian food.

UNITS (WEST): 1 UNITS (CAN): 29 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Panago Pizza Inc.

TEL: 416-559-9993 www.panago.com PERSONNEL: Tara Watson, 877-731-0310 TYPE: Quick Service MENU ITEMS: Pizzas, salads, breadsticks and wings.

UNITS (WEST): 167 UNITS (CAN): 188 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 5.00%

Pantry Restaurants, The (Triumph)

TEL: 604-536-4111 www.thepantry.ca PERSONNEL: Rick Villalpando TYPE: Casual MENU ITEMS: Homestyle, family friendly breakfast, lunch and dinner items.

UNITS (WEST): 13 UNITS (CAN): 13 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 2.50%

Papa John’s

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

UNITS (WEST): 68 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 (WEST): 22 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 (WEST): 1 UNITS (CAN): 17 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Pepper Lunch

TEL: 604-285-5933 www.pepperlunchcanada.com TYPE: Casual MENU ITEMS: DIY meat and seafood on a hot iron plate.

UNITS (WEST): 2 UNITS (CAN): 2

Perkins Restaurant & Bakery

TEL: 901-766-6400 www.perkinsrestaurant.com

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Pita Pit

Pizza 73 Inc.

TEL: 403-221-7373 www.pizza73.com PERSONNEL: Philip Goudreau TYPE: Quick Service MENU ITEMS: Pizza, chicken wings.

UNITS (WEST): 89 UNITS (CAN): 89

Pizza Depot

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

UNITS (WEST): 3 UNITS (CAN): 32 FRANCHISE FEE: $20,000 ROYALTY FEE: Varies. $300-500 per week AD FEE: $200 per week

Pizza Garden

TEL: 604-569-0448 www.pizzagarden.ca TYPE: Casual MENU ITEMS: Pizza.

UNITS (WEST): 7 UNITS (CAN): 7

Pizza Hotline

TEL: 204-582-0124 www.pizzahotline.ca PERSONNEL: Jerry Cianflone TYPE: Casual MENU ITEMS: Pizza, pasta, salads, wings.

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

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 (WEST): 189 UNITS (CAN): 397 FRANCHISE FEE: $24,600 (US) ROYALTY FEE: 6.00% AD FEE: 5.00%

Pizza Pizza Limited

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

UNITS (WEST): 26 UNITS (CAN): 630 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 6.00%

Pressd Sandwiches

TEL: 780-782-8177 www.pressdsandwiches.ca PERSONNEL: Scott Gordon TYPE: Casual MENU ITEMS: Sandwiches.

UNITS (WEST): 13 UNITS (CAN): 13 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Pretzel Maker Canada

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

UNITS (WEST): 10 UNITS (CAN): 47 FRANCHISE FEE: 525,000 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 (WEST): 7 UNITS (CAN): 33 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—Q— Qdoba Mexican Grill

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

UNITS (WEST): 3 UNITS (CAN): 5

Qoola

www.qoola.com TYPE: Casual MENU ITEMS: Frozen yogurt, waffles, salads and sandwiches UNITS (WEST): 16 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 (WEST): 9 UNITS (CAN): 59 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Quiznos Canada Restaurant Corp

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

UNITS (WEST): 144 UNITS (CAN): 250 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 4.00%

—R— Relish Gourmet Burgers

TEL: 506-454-9331 www.relishyou.ca PERSONNEL: Rivers Corbett TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (WEST): 3 UNITS (CAN): 8 ROYALTY FEE: 5.00% AD FEE: 2.00%

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 (WEST): 76 UNITS (CAN): 77 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.50% AD FEE: 3.00%

Robin’s (Chairman’s Brand Corp)

TEL: 416-288-8515 www.robinsdonuts.com TYPE: Quick Service MENU ITEMS: Donuts, coffee, deli items, sandwiches, salads UNITS (WEST): 39 UNITS (CAN): 113 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Rock Creek Tap and Grill

TEL: 306-581-9319 www.rockcreekgrill.com PERSONNEL: Stu Rathwell TYPE: Casual MENU ITEMS: Trendy, sophisticated casual.

UNITS (WEST): 7 UNITS (CAN): 7 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 0.50%

Rockwell’s Grill & BaR (Triumph)

TEL: 604-601-8230 www.rockwells.ca TYPE: Casual MENU ITEMS: Variety of starters, lunch items and mains with international flair.

UNITS (WEST): 2 UNITS (CAN): 2 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 2.50%

Rocky Mountain Flatbread Co.

www.rockymountainflatbread.ca TYPE: Casual MENU ITEMS: Pizza, pasta.

UNITS (WEST): 5 UNITS (CAN): 5 FRANCHISE FEE: $35,000 AD FEE: 2.00%

Roma Ribs Ltd.

TEL: 204-944-0792 www.tonyromas.com PERSONNEL: Alan Jozwiak TYPE: Casual MENU ITEMS: Steak, ribs, chicken, shrimp, sandwiches, salads.

UNITS (WEST): 25 UNITS (CAN): 29

Royal Pizza

TEL: 780-432-7720 www.royalpizza.ca PERSONNEL: Mike Hanley TYPE: Casual MENU ITEMS: Pizza, pasta, steak, ribs.

UNITS (WEST): 10 UNITS (CAN): 10 FRANCHISE FEE: $18,000 ROYALTY FEE: 5.00% 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 (WEST): 1 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 (WEST): 2 UNITS (CAN): 5

—S— Salad Loop

TEL: 250-381-6247 www.saladloop.com PERSONNEL: Sean Kim TYPE: Quick Service MENU ITEMS: Salads.

UNITS (WEST): 10 UNITS (CAN): 10

Salisbury House of Canada Ltd.

TEL: 204-784-7461 www.salisburyhouse.ca PERSONNEL: Patrick Panchuk TYPE: Family MENU ITEMS: Breakfasts, burgers, soups, sandwiches.

UNITS (WEST): 13 UNITS (CAN): 13

Salty’s Fish and Chips

www.saltysfishandchips.com TYPE: Casual MENU ITEMS: Fish and chips.

UNITS (WEST): 7 UNITS (CAN): 7

Sammy J. Peppers

TEL: 604-525-0759 www.sammyjs.ca PERSONNEL: Mike Gardner TYPE: Casual MENU ITEMS: Steak, pasta, seafood, sandwiches, burgers and appetizers.

UNITS (WEST): 4 UNITS (CAN): 4 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00%

Sandwich Tree (Rest-Con Management Systems Ltd.)

TEL: 604-220-4566 www.sandwichtree.ca

PERSONNEL: Tony Cardarelli TYPE: Quick Service MENU ITEMS: Soups, custommade sandwiches, salads, pastries, baked goods.

UNITS (WEST): 14 UNITS (CAN): 16 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Santa Lucia Pizza Ltd.

TEL: 204-237-4134 www.santaluciapizza.com PERSONNEL: Lazaros Simeonidis TYPE: Family MENU ITEMS: Greek, Italian and continental food, ribs, steak.

UNITS (WEST): 11 UNITS (CAN): 11

Sarpino’s Pizzeria

TEL: 250-812-2798 www.sarpinospizza.ca PERSONNEL: Gerry Koutougos TYPE: Casual MENU ITEMS: Specialty pizzas.

UNITS (WEST): 6 UNITS (CAN): 6

Sawmill Restaurant Group

TEL: 780-463-4499 www.sawmillrestaurant.com PERSONNEL: Len McCullough TYPE: Casual MENU ITEMS: Prime rib, steak, salad bar, seafood.

UNITS (WEST): 9 UNITS (CAN): 9

Sbarro

TEL: 516-715-4148 www.sbarro.com TYPE: Casual MENU ITEMS: Italian food.

UNITS (WEST): 8 UNITS (CAN): 10

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 (WEST): 82 UNITS (CAN): 310 FRANCHISE FEE: $40,000 ROYALTY FEE: 9.00% AD FEE: 2.00%

Shamrock Burgers

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

UNITS (WEST): 1 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

SmashBurger

TEL: 303-633-1500 www.smashburger.com PERSONNEL: Brett Willis TYPE: Casual MENU ITEMS: Burgers, fries UNITS (WEST): 6 UNITS (CAN): 7

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 (WEST): 83 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 (WEST): 9 UNITS (CAN): 100 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Soda Jerks

TEL: 780-628-2280 www.sodajerks.net PERSONNEL: Lance Popke

TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (WEST): 5 UNITS (CAN): 5

Sorrentino’s Restaurant Group

TEL: 780-474-6466 www.sorrentinos.com PERSONNEL: Maurizio Rago TYPE: Fine Dining MENU ITEMS: Pasta dishes, steak, seafood.

UNITS (WEST): 16 UNITS (CAN): 16 FRANCHISE FEE: $20,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

South St. Burger Co.

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

UNITS (WEST): 4 UNITS (CAN): 31 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Spice Hut

TEL: 780-875-4111 www.spicehutcanada.com TYPE: Casual MENU ITEMS: Indian cuisine.

UNITS (WEST): 6 UNITS (CAN): 6

State and Main (Franworks/Cara)

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

UNITS (WEST):15 UNITS (CAN): 22

Steamrollers Restaurants International Inc.

TEL: 604-685-3361 www.steamrollers.com PERSONNEL: Mark West TYPE: Casual MENU ITEMS: Burritos, soups, salads.

UNITS (WEST): 4 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

Stella’s

TEL: 204-788-1033 www.stellas.ca TYPE: Family MENU ITEMS: Family fare.

UNITS (WEST): 8 UNITS (CAN): 8

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 (WEST): 1,089 UNITS (CAN): 3,247 FRANCHISE FEE: $15,000 (US) ROYALTY FEE: 8.00% AD FEE: 4.50%

Sunset Grill Restaurants Ltd.

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 (WEST): 3 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 (WEST): 2 UNITS (CAN): 135 FRANCHISE FEE: $30,000

Sushi-Q

TEL: 416-335-1700 www.thesushi-q.com

Franchise Report PERSONNEL: Shun Lee TYPE: Casual MENU ITEMS: Sushi, soup.

UNITS (WEST): 1 UNITS (CAN): 6 ROYALTY FEE: 5.00% AD FEE: 2.00%

Swiss Chalet (Cara)

TEL: 416-979-1120 www.carafranchising.com www.swisschalet.ca PERSONNEL: Ryan Lloyd, 905-760-2244 TYPE: Casual MENU ITEMS: Chicken, ribs.

UNITS (WEST): 35 UNITS (CAN): 217 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—T— Taco Bell Canada (Yum!)

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

UNITS (WEST): 59 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 (WEST): 36 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 (WEST): 121 UNITS (CAN): 126 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Take 5 Café

TEL: 604-697-9000 www.take5cafe.ca PERSONNEL: Ted Van Samung TYPE: Quick Service MENU ITEMS: Coffee, ice lattes, smoothies, sandwiches, wraps, pastas, salads, desserts.

UNITS (WEST): 10 UNITS (CAN): 10

Tandori (MTY)

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

UNITS (WEST): 2 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 (WEST): 2 UNITS (CAN): 6 FRANCHISE FEE: $12,000 ROYALTY FEE: $1,000 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 (WEST): 10 UNITS (CAN): 43 FRANCHISE FEE: $25,000

Teriyaki Experience (IFB)

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 (WEST): 9 UNITS (CAN): 110 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Thai Express (MTY)

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

UNITS (WEST): 30 UNITS (CAN): 197

Tiki Ming (MTY)

TEL: 514-336-8885 www.tikiming.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Chinese cuisine.

UNITS (WEST): 4 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 (WEST): 5 UNITS (CAN): 8 FRANCHISE FEE: $80,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Tim Hortons (RBI)

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 (WEST): 881 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 (WEST): 2 UNITS (CAN): 47 FRANCHISE FEE: $25,000 ROYALTY FEE: 9.00% AD FEE: 2.00%

Tom’s House of Pizza

TEL: 403-252-0111 www.tomshouseofpizza.com PERSONNEL: John Windle TYPE: Family MENU ITEMS: Pizza, pasta, wings, salads.

UNITS (WEST): 5 UNITS (CAN): 5 FRANCHISE FEE: $35,000 ROYALTY FEE: 3.00% AD FEE: 3.75%

Tomas the Cook Family Restaurant

TEL: 306-955-4949 www.tomasthecook.ca PERSONNEL: Jim Tomas TYPE: Family MENU ITEMS: Ribs, chicken.

UNITS (WEST): 4 UNITS (CAN): 4 ROYALTY FEE: 3.00%

Treats Canada Corporation

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

UNITS (WEST): 9 UNITS (CAN): 56 FRANCHISE FEE: $15,000 ROYALTY FEE: 7.00-8.00% AD FEE: 1.00-2.00%

Trifon’s Pizza

TEL: 306-525-2188 www.trifons.com TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (WEST): 20 UNITS (CAN): 20 ROYALTY FEE: 5.00% AD FEE: 2.00%

Triple O Burgers (White Spot)

TEL: 604-321-6631 www.tripleos.com PERSONNEL: Karen Dosen TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (WEST): 58 UNITS (CAN): 58 FRANCHISE FEE: $40,000

Tutti Frutti (MTY)

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

UNITS (WEST): 5 UNITS (CAN): 42 FRANCHISE FEE: $30,000

— UV — Umi Sushi Express

TEL: 604-207-8871 www.umisushiexpress.com TYPE: Casual MENU ITEMS: Sushi UNITS (WEST): 21 UNITS (CAN): 28

Vanelli’s Restaurants Limited (MTY)

TEL: 514-336-8885 www.vanellisrestaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Pizza and pasta.

UNITS (WEST): 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: Burgers.

UNITS (WEST): 15 UNITS (CAN): 16 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.00%

Vern’s Pizza

TEL: 306-384-8111 www.vernspizza.com PERSONNEL: Grant Cole TYPE: Casual MENU ITEMS: Pizza.

UNITS (WEST): 11 UNITS (CAN): 11 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00%

Villa Madina (MTY)

TEL: 514-336-8885 www.villamadina.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Pitas, salads, entrees, desserts.

UNITS (WEST): 7 UNITS (CAN): 42 FRANCHISE FEE: $30,000

—W— Waves Coffee

TEL: 604-540-9283 www.wavescoffee.ca PERSONNEL: Cathy Bach TYPE: Casual MENU ITEMS: Specialty coffees, hot beverages, baked goods.

UNITS (WEST): 38 UNITS (CAN): 38 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

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, baked potato.

UNITS (WEST): 129 UNITS (CAN): 369 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

Western Pizza Express

TEL: 306-924-8391 www.westernpizzaexpress.ca TYPE: Casual MENU ITEMS: Pizza, pasta, salads, chicken, ribs.

UNITS (WEST): 19 UNITS (CAN): 19 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

White Spot Limited

TEL: 604-321-6631 www.whitespot.ca PERSONNEL: Karen Dosen TYPE: Casual MENU ITEMS: Burgers, steaks, pasta, stir-fry.

UNITS (WEST): 60 UNITS (CAN): 60

FRANCHISE FEE: $75,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Wild Wing Corp.

TEL: 905-726-2205 www.wildwingrestaurants.com TYPE: Casual MENU ITEMS: Chicken wings, salads, ribs, wraps, sandwiches.

UNITS (WEST): 9 UNITS (CAN): 83 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

Wings Tap & Grill

TEL: 604-568-6874 www.greatwings.ca TYPE: Casual MENU ITEMS: Wings.

UNITS (WEST): 11 UNITS (CAN): 11

Wok Box Fresh Asian Kitchen

TEL: 778-571-4200 www.wokbox.ca PERSONNEL: Lawrence Eade TYPE: Casual MENU ITEMS: Wok-cooked stir-fries, regional rice bowls.

UNITS (WEST): 42 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 (WEST): 7 UNITS (CAN): 13 FRANCHISE FEE: $39,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

— XYZ — Yeh Yogurt (Dynamic Franchising)

www.yehyogurt.com TYPE: Casual MENU ITEMS: Yogurt.

UNITS (WEST): 1 UNITS (CAN): 18 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Yogen Fruz (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 (WEST): 38 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 (WEST): 5 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: Frozen yogurt, smoothies, coffee.

UNITS (WEST): 22 UNITS (CAN): 59 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

Please email changes or additions for our online listings and next year’s report to pelliott@canadianrestaurantnews.com, subject line: Franchise Report 2016 changes.

October 2016 | 1 3

S U P P LY

A sharp business sense Kevin Kent’s passion for Japanese steel has fueled the creation of five Knifewear stores nationwide CALGARY – There’s never a dull moment in Kevin Kent’s line of work.

Kent, a chef turned retail entrepreneur, recently opened his fifth Knifewear store in Vancouver. With locations in Edmonton, Ottawa and two in Calgary, Knifewear sells almost exclusively Japanese knives.

“We have a couple of cleavers from Spain,” he said.

“Japanese and European butchery is a little bit different, and the Spaniards get it.”

Kent made the move from the kitchen to supplying the kitchen after working in a restaurant in London, England. While abroad, he purchased his first Japanese knife.

“It was sharper than anything I’d ever had. It was pretty much everything I wanted out of a knife,” Kent said.

Throughout the eight years Kent worked in London, he converted to solely using Japanese blades.

“When I moved back to Canada, there was nothing here that interested me anymore,” Kent said. “My taste in knives had gone to an extreme.”

After returning to Calgary in 2007, Kent contacted the London store where he had purchased his knife collection and landed contacts for blacksmiths in Japan.

From there, he began selling Japanese knifes to other chefs from his backpack.

“My plan was to import some knifes from Japan, and maybe sell to a couple chefs around town,” he said. “I thought I was going to sell a few knifes, just so I could afford a few more knifes.”

He opened the first Knifewear store in Calgary in 2009.

“My big plan was to have a restaurant, now we have

five knife shops around Canada,” Kent said.

When a Knifewear store opens, Kent estimates about 80 per cent of his customers are from the foodservice industry. However, as each location becomes establish, he notices home cooks make up the majority of his clientele.

“Cooking is the new rock and roll. Everybody watches the food channel, every magazine and paper has a cooking section,” he said. “People want to spend some money to enjoy cooking.”

The advantage of a Japanese blade is the density of the steel, according to Kent.

“They’re made of hard steel, so they’re going to say sharper longer, and we can sharpen them to a finer angle,” he said. “They also make the blades thinner. A thin blade just cuts better.”

Another advantage is Japanese knifes are aesthetically pleasing.

“I never bought a car or looked at a car and lusted after it because I thought it was ugly,” he said. “You’re allowed to have pretty things in your life.”

While North American blacksmiths make knifes of comparable quality to their Japanese counterparts, Kent said the domestic knifes have a lower production rate.

“They’re very exclusive stuff,” he said.

As well, the Japanese companies have hundreds of years of experience. The Morataka family, for example, began making blades in 1293. Knifewear purchases about 25 per cent of knifes made by the company.

“Right now the 27th generation is taking over as head blacksmith. When do you get to meet a 27th generation anything?” Kent said. “In those 27 generations, their family has probably learned a couple of tricks.”

Kevin Kent

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

1 4 | Pacific/Prairie Restaurant News

Jeff Berman allow more control over special orders.

The business in Canada had been around 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.

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.

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

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.”

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 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.

You look up from that meal and say, ‘How can I get involved’?’ 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. This is going that one step further and providing good food to everyone,” Lebsack 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.

“If we can get the ball rolling and convince our local government to start working with food centres, maybe we can get one of the next ones in Edmonton,” Lebsack said. “Even though we don’t have one now, I think it’s a great goal to work towards.”

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.

“If you’re getting the nutrients you need, you’re going to feel satisfied and nourished,” he said. “That’s the biggest message we can get out.”

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.

Chefs Ted Corrado and Matt Ravenscroft from the Drake Hotel joined chefs from across Canada on Sept. 26 to help launch this year’s Restaurants For Change.

The notion of Restaurants For Change was created in the kitchen of Toronto’s Richmond Station.

When the restaurant’s staff went to the CFCC’s Farms For Change event, everyone wanted to get involved.

“Our staff was so excited that they all wanted to come along,” said Ryan Donovan, chef and co-owner of the restaurant.

Donovan, and his business partner chef Carl Heinrich, decided if they were unable to bring all of their staff to Farms For Change, they would keep the restaurant open and donate the night’s dinner sales to the CFCC.

“We said ‘you guys are all working for the same cause tonight’,” Donovan said.

After making the donation, the CFCC approached Richmond Station with the idea of turning their fundraiser into a national event.

“It was really Nick and his team that figured other people would be as excited,” Donovan said.

“The first night we did it, we just thought it would be fun enough that we do it every year.

We didn’t think we were setting the tone or anything.

“We didn’t know we were inspiring anybody to be honest.”

October 2016 | 1 5

Johnny Rockets Canada prepares for liftoff VANCOUVER — Lewis Gelmon plans to bring the Johnny Rockets brand across the border with a Canadian management style.

The president and chief executive officer for JR Canada Restaurant Group was awarded a 40-restaurant master franchisee deal in October 2015. The first location is slated to open in January in downtown Vancouver at 55 Nelson St. in Manulife’s 980 Howe development. A second unit will open at The Bay Centre in Victoria, B.C. “Johnny Rockets is a brand that has done extremely well despite the fact that they hadn’t really been very aggressive in growing the brand,” said Gelmon, whose previous foodservice experience includes Domino’s Pizza Canada.

The California-based burger joint was founded in 1986 by the late Ronn Teitelbaum and now has more than 350 locations in 28 countries, including a lone Canadian outpost in Windsor, Ont. Private-equity group Sun Capital Partners, which recently rolled out a new look for the brand, acquired the chain in 2013.

“One of the things that was important to us [JR Canada] was to have a growth plan and a strategy and a deal with Johnny Rockets that really allowed us to grow Canada out effectively,” said Gelmon. “They [Sun Capital] awarded us very favourable terms so we can develop Canada correctly.”

Gelmon said JR Canada plans to “preserve

the Americana of the chain,” but run the restaurant group as Canadian.

“Canadians love Americana — they love American chains, they love American burgers and french fries,” he said.

But Canadians don’t want to see U.S. chains coming north to Canada and bringing American staff and operations management with them. “That’s were you have to Canadianize it,” Gelmon explained.

In the spring, JR Canada completed its initial private placement, raising $6.7 million to open the first round of stores. The company also plans to focus on express units, a fast casual version of Johnny Rockets where customers order and pay at the counter instead of receiving full table service.

“We plan on doing express units because we can take advantage of high-efficiency kitchen formats and a high-efficiency menu, which keeps our labour costs low,” said Gelmon.

The combination of no debt from the private placement and lower labour costs, means JR Canada will pay more than minimum wage and offer strong benefits packages to full-time employees, said Gelmon.

“Our staff will be paid at the very top end of the market, which means we believe we’ll get the better staff and they will be hopefully with us for a very long period of time,” said Gelmon, noting he believes this is important to Canadian diners. “We’re going to have living wages. I per-

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sonally can’t imagine having people working for us full time for us who can’t survive — that’s not good business.”

The new locations — JR Canada is assessing locations for several more sites to open in 2017 and 2018 — will deviate from the classic dinerstyle Johnny Rockets of the past with a more modern take featuring a new logo and an updated restaurant design. Gelmon said he thinks the parent company “hit the nail on the head” when it comes to the new look.

“It’s got a real West Coast feel to it,” he said.

The first location in downtown Vancouver will be about 2,000 square feet with about 40 seats. Other locations are in the works in British Columbia ranging in size from about 1,500 to 3,000 square feet.

JR Canada’s development deal calls for 40 units over a 20-year period.

“We begin with 40, but our development team of seasoned Canadian professionals feels the country can easily hold more than 100 units,” said Gelmon. “As we move forward with development, we will seek out additional Canadian investor groups to bolster the brand’s expansion and are excited about the prospects.”

Gelmon said the idea is to open in prominent, central locations across Canada.

“We’re not looking to build in the hundreds of units, but I do believe Canada can effectively hold more than 40; Ontario and Quebec alone represent a huge opportunity for us,” he said.

“Despite the fact that there has been no real proliferation into Canada effectively, Canadians know the brand, they love the brand and they can’t wait to see it in Canada and we’re going to deliver it to them exactly like they’ve had it in the States.”

The Great One returns to Edmonton to open No. 99 HMSHost and Gretzky partner to open airport eatery

By Bill Tremblay EDMONTON — Wayne Gretzky is returning to Edmonton, but only the drinks will hit the ice.

HMSHost has signed a licensing agreement with Gretzky to open No. 99 Gretzky’s Wine & Whisky, a full service restaurant and bar in the departures level of the Edmonton International Airport, which opened in September.

Gretzky, known as The Great One to hockey fans, played for the Edmonton Oilers from 1979 to 1988, leading the team to four Stanley Cups.

With an NHL record of 894 goals and 2,857 points, Gretzky contributed nearly 50 per cent of the Oilers’ goals during his time with the team.

His hockey legacy is commemorated thorough a bronze statue and Wayne Gretzky Drive in Edmonton.

“Given the powerful impact Wayne Gretzky has had not only on the global hockey scene, but in his early years with the Edmonton Oilers, it is more than fitting for HMSHost to have partnered with The

Great One,” said Frank Sickelsmith, vice-president of adult beverages and restaurant development at HMSHost.

The more than 1,600-squarefoot restaurant includes a concourse patio and seats about 58 guests. Unlike Wayne Gretzky’s Toronto, which opened in 1993, the Edmonton restaurant will not include a sports theme. Instead, Sickelsmith said the restaurant features “elegant decor” and focuses on wine, whisky and Gretzky’s post-hockey career.

“While the walls aren’t adorned with sports memorabilia, you will find a mural of The Great One at the front of the restaurant,” said Sickelsmith.

“Plus the restaurant has multiple televisions where travellers can catch the upcoming hockey season getting underway.”

The menu will feature breakfast, salads, sandwiches and entrees and include Gretzky favourites such as perogies, penne ragu and Polish sausage. As well, the wine list focuses on Canadian varieties, including labels

from the Wayne Gretzky Estates in British Columbia’s Okanagan Valley.

“The restaurant also has a full selection of whisky, including Gretzky’s recently released whisky, Wayne Gretzky Red Cask,” Sickelsmith said.

HMSHost operates restaurants in more than 120 airports worldwide.

The company has partnered with several other sports entities for its restaurants, including: Avenue des Canadiens in Montreal, the Vancouver Canucks Bar & Grill, Dale Earnhardt Jr.’s Whisky River in Charlotte, North Carolina and with NFL Hall of Fame coach Don Shula with numerous

Shula’s Bar&Grill and Shula Burger locations.

“Offering these local sports themed restaurants helps bring a familiar excitement to the airports and creates a sense of place for travellers by celebrating the local region and sports heritage,” Sickelsmith said.

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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.

Chef Matthew Stowe joins Joseph Richard Group Chef Matthew Stowe has joined Joseph Richard Group (JRG) as director of culinary operations. Stowe, who won Top Chef Canada in 2013 comes to the British Columbia-based company with 18 years of kitchen experience.

After graduating from New York’s Culinary Institute of America (CIA), Stowe developed his craft at Lutece. He returned to B.C. in 2004 to become executive chef of Sonora Resort, where he played a role at the resort in achieving the coveted Relais & Chateaux designation.

Prior to joining JRG, Stowe was the product development chef with Cactus Club Café.

JRG was created by Surrey, B.C. natives Andre “Joseph” Bourque and Ryan “Richard” Moreno. Since starting JRG in 2011, the pair

have grown JRG into a collection of 18 public houses, restaurants, night clubs and liquor retail outlets.

As director of culinary operations at JRG, Stowe will develop and maintain the food and beverage vision for all JRG establishments.

He will also work with the culinary team to ensure a standard of excellence for each establishment.

Rational names Xavier Lacaze regional sales manager MISSISSAUGA, ONT. — Following the promotion of Kevin Pelissier to the position of national corporate chef at RATIONAL Canada, Xavier Lacaze has assumed the role of regional sales manager for Alberta, effective Sept. 6.

Lacaze’s new role entails responsibilities such as dealer relations, RATIONAL cooking live events, customer visits, regional trade shows and all other related duties. Lacaze brings 20plus years of culinary experience, starting in his hometown of Toulouse, France. From there he moved on to Michelin-starred restaurant Les Puis St Jacques and followed that up with stints in some of Europe’s finest restaurants in Switzerland, French Riviera and the Alps. For his North American debut he traveled to Los An-

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geles and also worked in the French Caribbean.

Lacaze has spent the past seven years working in some of Calgary’s top restaurants. In addition, he appeared on season two of Top Chef Canada and most recently was the concept chef and face of Briggs Kitchen and Bar.

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