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O N T A R I O Brand Culture Marketing & Promotions October

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Gorilla Cheese goes off road By Bill Tremblay, Assistant Editor

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HAMILTON – When presented with a fork in the road on the expansion of Gorilla Cheese, the company’s founder Graeme Smith decided to go in both directions. Gorilla Cheese, which started as a Hamilton-based food truck, has grown to include a concession stand in the McMaster University food court as well as a brick and mortar location on Ottawa Street North in Hamilton. “Grilled cheese is such a versatile food with a diverse range of things you can include. It’s kind of a blank canvas for sandwiches,” Smith said. “I think it can achieve the stature of a submarine or hamburger or pizza as far as range of toppings and popularity.” The concession stand opened as students returned to school in September. “That’s something different because they run it. I lend (McMaster) the name and recipes and they adhere to my standards,” Smith said.

The storefront, however, fulfills Smith’s original goal with the concept. “When I first came up with the idea of Gorilla Cheese, the idea was to be a restaurant that specialized in grilled cheese sandwiches,” Smith said, noting the static location will host its grand opening this month. Gorilla Cheese makes its sandwiches using high-end cheeses and a customized bread. The Lumberjack is the food truck’s go-to menu item, which features bacon, apple and maple syrup. Sandwiches cost between $8 and $12. “I think we’re trying to create something that is quite unique by using a customized bread and high quality cheese,” Smith said. With a booming food truck scene in the United States, Smith saw a feasible way to open his grilled cheese concept and launched his truck in 2011. However, he discovered a food truck offers a limited window for sales. “Having a food truck in Canada in the winter is a very difficult thing

Gorilla Cheese founder Graeme Smith. to do,” Smith said. “My season is five months a year. Once October hits, sales go right down.” He added each event a food truck attends requires the necessary licences, health inspections and vendor permits to operate. “It’s like opening a restaurant for a short amount of time every day,” Smith said. “We’re doing the same equivalent of paperwork as you would to start a new business.”

The restaurant, which will focus on mainly takeout at first, wasn’t built without challenges. After operating as a Mexican restaurant for nearly a decade, Smith took over the location and planned to open in January. He soon realized the address was zoned as a hair salon and would require several upgrades to meet Hamilton’s regulations. “I had planned to just slap a coat of paint on and a sign, but it wasn’t

that easy,” Smith said. When the first brick and mortar location stabilizes, Smith said he plans to continue to open Gorilla Cheese locations throughout Canada. “I definitely want to open more locations. I’m a bit of a control freak so I’m scared of franchising,” Smith said. “I’d like to see a Gorilla Cheese in every major city in Canada, that’s my end-all goal. Call it a dream, I guess.”

Cara adds New York Fries to its growing portfolio VAUGHAN, Ont. — Cara Operations Limited has entered into a purchase agreement to acquire New York Fries with an anticipated closing date this fall. The 31-year-old Canadian French fry quick-service chain has 120 locations in nine provinces, with the exception of Prince Edward Island. New York Fries was founded in 1984 by Jay Gould and his brother Hal. The pair also created the Cultures chain in 1975. “It is a great brand that does not compete with Cara’s existing brands. The New York Fries brand comple-

ments Cara’s acquisition strategy and will give Cara a real estate presence in the Canadian food court market where we are not located today. It is well run, profitable and will continue to be run by its experienced team,” Cara’s chief executive officer Bill Gregson said in an email. Upon closing, New York Fries’ head office will be relocated to Cara’s head office in Vaughan, Ont., and its business and back-end processes will be integrated over the course of a year. Warren Price, New York Fries’ long-time executive vice-president, will join Cara to continue leading the

New York Fries brand. “Cara plans to continue the brand’s growth throughout Canada and will work to understand any additional international opportunities,” said Gregson. “With our successful IPO in April 2015, the company continues to look at potential acquisitions that complement Cara’s existing brands, are fairly valued and provide an opportunity to realize additional synergies.” In 2005, Jay Gould launched South St. Burger, which is not part of the Cara deal and has a licence agreement with Cara to continue serving

New York Fries for up to three years at its existing 34 locations. “Any new stores built after this year will have to be on our own product,” said Gould. While Gould said he is happy to maintain the South St. brand, it was time to move on from New York Fries. His son, Mac Gould, who currently operates a New York Fries franchise, is coming on board as part of the South St. management team. With Canadian locations in Alberta and Ontario, the burger brand is moving into British Columbia next year with a Vancouver location.

“Right now, in the Canadian market, I think we’re in the three strongest provinces, but Saskatchewan and Manitoba would be good infill markets for us,” he said. “We have four or five stores on the books in the next 12 months and we’ll try to do at least that many per year and if we can accelerate that with good real estate and good franchisees, we will,” said Gould. “I don’t think we’ll get to the point anytime soon that we’re building 25 stores a year, but maybe 10 or 12. For the foreseeable future, I hope to do four to six units a year.”

McEwan partners with Fairfax TORONTO — In a partnership between chef Mark McEwan and Fairfax Financial, which purchased a 45 per cent stake in The McEwan Group in early September, both parties will bring their expertise to the table. “I had never entertained the idea of selling any portion of my company, I had actually gone out of my way to not have partners,” said McEwan. “I think Fairfax brings a lot of expertise to the table in terms of doing business and scale the ability to purchase and just really excellent business savvy. I thought, If I was going to have a partner, I couldn’t have a better one than Prem Watsa and Fairfax Financial,” McEwan said. “I’m very open to their ideas in terms of how we look at the business — not so much

from a food content standpoint — but how you structurally run the business. I really like that synergy.” Within the first 30 days, The McEwan Group had already started to benefit from economies of scale. With Fairfax also owning Cara Operations and The Keg Steakhouse and Bar, McEwan noted there is a lot of purchasing strength to leverage. On the food side, McEwan brings his expertise to Fairfax’s other restaurant investments. “They have a lot of food operations and if I can be helpful in making any of their food a little better, I’m very happy to be involved in that conversation,” McEwan said. The McEwan Group was founded in 1990 and consists of four dining establishments,

North 44, Bymark, ONE and Fabbrica, catering and an upscale grocery division, which includes a new foodhall that opened this summer in the TD Centre in downtown Toronto. “My plan is to continue growing. We’re going to grow our retail category and grow our restaurant category,” said McEwan. “We’ve had so many offers to do restaurants and stores, that it’s almost confusing. What I’m doing is going carefully, not getting ahead of myself and I want to make each move a really solid one and a smart one and we’ll grow our brand.” In September, The McEwan Group signed a deal to take on foodservice at the Aga Khan Museum. “We’re doing Middle Eastern food there. We’ve taken over all their catering facilities, kiosk and restaurant,” said McEwan.

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Sci-fi café aims to create Fan Expo atmosphere

See-Scape owner Sara Nguyen and general manager Adam Kolanski. TORONTO – A new café in Toronto is aiming to create the Fan Expo experience 365 days a year. See-Scape, located at 2840 Dundas St. West, will serve as refuge for all things nerdy, from cosplay to comic books to video games. “Comic-Con and Fan Expo are huge events in the city, but it’s just a few days a year,” said general manager Adam Kolanski. “Year round, there’s no other outlet for that kind of stuff.” See-Scape owner Sara Nguyen, a former barista, was inspired to open the café after touring Japan’s themed restaurants and bars. “There’s no place like this in Toronto. We want to bring more liveliness to the city,” Nguyen said. When the café opens in October, guests will

be greeted by sci-fi and comic art installations. “We want to showcase local sci-fi, video games and comic art,” Kolanski said. Four private booths, which resemble a scifi movie set more than foodservice seating, line one side of the 1,300-square-foot establishment. “The interiors of the booths are environmental art installations,” Kolanski said. “The idea is like a teleporting mechanism. You’re taken to a completely different environment.” Each booth is equipped with a service light to grab the attention of the wait staff. “It’s like when you’re on an airplane and you need help. You just flick a switch,” Nguyen said. On the opposite side of the booths, lounge seating and televisions equipped with a variety of retro video game consoles complete the 30-

seat café. Guests are also encouraged to bring their own board games. “While there’s going to be an overall scifi vibe, it’s going to be a place to celebrate all genres of work,” Kolanski said. “It will have an ambiance here you won’t get anywhere else in Toronto.” While the space is under renovation, SeeScape has recruited a costume designer to create staff uniforms. “We’re going with waitresses that have a stewardess feel, like you’re on a ship and being waited on,” Kolanski said. Nguyen added there isn’t a shortage of hopeful employees willing to work in unique uniforms. “A lot of people love getting into costume,” she said. The menu will focus on finger foods, tea, coffee and alcoholic beverages, which will also fit into the sci-fi theme. Kolanski said the light menu is designed to complement game play. “If they’re playing board games or card games, you need table space,” he noted. With events like Fan Expo in Toronto attracting more than 100,000 people, Nguyen believes the fan base is strong enough to support a business with a similar atmosphere. However, she couldn’t pinpoint why Toronto isn’t already home to a sci-fi themed café. “I think a lot of people are always thinking about doing it,” Nguyen said. “I guess we will have to see.”



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A letter to our valued readers


nstead of an editorial this month, I would like to use this space as an open letter to the foodservice industry as the recently appointed managing editor of the Ontario Restaurant News, Pacific/Prairie Restaurant News and Atlantic Restaurant News publications. As a foodservice news magazine, it’s our job to ask questions from the right perspective and cover the stories that matter to this diverse and interesting industry. Food trends come and go. While some stick around for longer than others and we certainly won’t ignore them, this isn’t our immediate focus. Through our features and reports, we aim to help the operator find opportunities for profit, efficiency and sustainability.

With our magazines, website and newsletters, we strive to keep the industry in the loop with relevant policy changes, data analysis, supply and beverage news and interesting innovations from budding and established operators, both small and large. We like to think of ourselves as part of the foodservice industry, but you are the ones on the ground every day serving guests, preparing meals, manufacturing and distributing products. You are the community we serve. If there is a topic or issue you would like us to look into, the editorial department wants to know. My time with the publications has been a blip in the 30-year history of the company — next May is the anniversary of Ontario Restaurant News and we’re planning something special — but I hope to make a positive impact in the coming months and years.

Since I started with Ishcom Publications in the spring of 2013 as assistant editor, I have had the opportunity to speak with hundreds in the industry from coast to coast. Both the publishing and the foodservice industries are evolving and we intend to keep up with these changing worlds. As my role evolves, I hope you will reach out on an ongoing basis with ideas and concerns, especially if we haven’t yet had the pleasure of crossing paths. The foodservice industry is full of passionate, intelligent and creative individuals and I am honoured to be able to lead these magazines with the support and guidance of publisher Steven Isherwood.


Steven Isherwood ext. 236 · SENIOR EDITOR

Colleen Isherwood ext. 231 · MANAGING EDITOR

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Kristen Smith Managing Editor


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NEWS BRIEFS CORRECTION: In a September 2015 story on page 14 about the CP (Charoen Pokphand) office in Markham, Ontario Restaurant News incorrectly stated the office’s scope of business. They deal in shrimp, fish and chicken in commodity and value added formats.

CRIS adds CROS TORONTO — Big Picture Conferences has added the Canadian Restaurant Operators Summit (CROS) to its annual Canadian Restaurant Investment Summit (CRIS). The summits take place March 1 and 2 at the Hockey Hall of Fame and the Hilton Toronto Hotel following the annual Restaurants Canada tradeshow, which runs Feb. 28 to March 1. The dedicated operator and investor streams will see the focus of CRIS stay the same: strategic development, finance and real estate issues. CROS will focus on operational excellence, cost saving techniques and technology.

ACC ups foodservice game TORONTO — The Air Canada Centre is putting a twist on old favourites with its recent concession additions. The 18 new menu items rolled out on Sept. 21 in time for the NHL and NBA seasons. The new quick service items include cheeseburger fries, peanut butter and jelly panzerotti, guacamole and spinach grilled cheese, tex mex macaroni and cheese, a sushi burrito and s’mores popcorn. Chris Zielinski, culinary director and executive chef for MLSE, said the sport and entertainment centre makes major menu changes at the beginning of each season.

6 | Ontario Restaurant News

This year, MLSE hosted a competition among its 70 food and beverage managers, who came up with a host of great ideas, some of which appear on the new menu, Zielinski said. “[Items] need to be hand-friendly (minimal forks and no knives) and have the flavours that, we know through years of trying, our hockey and basketball fans will love,” said Zielinski.

with a projected growth of 4.3 per cent. Newfoundland and Labrador are predicted to record the smallest increase in sales with an estimated growth of 1.8 per cent. Restaurants Canada used the Conference Board of Canada’s forecasts of disposable income, real GDP, employment and population to predict sales across the restaurant and foodservice industry.

Russell Food Equipment sold

Hamilton extends pilot project

VANCOUVER — Blue Point Capital Partners have purchased Russell Food Equipment Limited. The sale of the company for an undisclosed amount was announced in early September. Russell Food Equipment, based in Vancouver, is a distributor, manufacturer and service provider of foodservice equipment for more than 20,000 foodservice operators throughout Canada. The 75-year-old company operates out of 14 distribution and three manufacturing facilities across Canada. Its products are sold under third-party brands as well as Quest, its proprietary brand. Blue Point is a private equity firm managing more than $800 million.

HAMILTON — Hamilton has extended its food allergy injectors pilot project by one year, with a focus on food courts in malls. In August, the city’s health board voted in favour of extending the program, which was scheduled to end in September. The pilot has provided security guards at Jackson Square with epinephrine injectors and training. The health board is attempting to get other malls in the city to join the project. The injectors cost $100 each and must be replaced every 18 months. The Ancaster Rotary Club created the project after a 12-year-old girl died of an allergic reaction at a mall in 2013.

A quarter century of growth TORONTO — The Canadian restaurant industry is expected to mark 25 years of growth in 2016. Sales are expected to grow by 3.8 per cent to $62 billion next year, according to a report from Restaurants Canada. Factoring in non-commercial foodservice operations, sales are expected to climb to $77 billion in 2016. Manitoba and British Columbia are expected to see the largest increase in sales,

MICKEY CHEREVATY Consultant, Moyer Diebel Limited MARVIN GREENBERG Consultant JACK BATTERSBY President, Summit Food Service Distributors Inc. BARNEY STRASSBURGER JR. President, TwinCorp PAUL LECLERC Partner, Serve-Canada Food Equipment Ltd. PAUL MANCINI Director of Retail, Inventory and Wholesale, LCBO JORGE SOARES Director Food and Beverage Operations, Woodbine Entertainment Group ADAM COLQUHOUN President, Oyster Boy JOHN CRAWFORD Director of Sales-Canada, Lamb Weston TINA CHIU Chief Operating Officer, Mandarin Restaurant Franchise Corporation MARTIN KOUPRIE Chef/Owner, Pangaea Restaurant JOEL SISSON Founder and president of Crush Strategy Inc. LESLIE WILSON Vice-president of Business Excellence, Compass Group Canada CHRIS JEENS Partner, W. D. Colledge Co. Ltd.

ONTARIO RESTAURANT NEWS VOLUME 30 · NO. 9 · OCTOBER 2015 Ontario Restaurant News ( is published 12 times a year by Ishcom Publications Ltd., 2065 Dundas Street East, Suite 201, Mississauga, Ont. L4X 2W1 T: (905) 206-0150 · F: (905) 206-9972 · Toll Free: 1(800)201-8596 Other publications include the Canadian Chains Directory and Buyers’ Directory as well as: P A C I F I C / P R A I R I E


Taste Canada winners TORONTO — After reviewing 96 submitted books and blog entries, Taste Canada — The Food Writing Awards announced the winners on Sept. 21. The winners included: culinary narratives category, Secrets of a Hutterite Kitchen: Unveiling the Rituals, Traditions, and Food of the Hutterite Culture by Mary-Ann Kirkby; general cookbooks, Family Meals by Michael Smith; and regional/cultural cookbooks, The SoBo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road by Lisa Ahier and Andrew Morrison.


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Back home at Backhouse NIAGARA-ON-THE-LAKE, Ont. — When Bev Hotchkiss and Ryan Crawford opened Backhouse restaurant this summer in Niagara-on-theLake, Ont., it was as if they were coming home. The husband and wife team met about eight years ago while working at Stone Road Grille, the former tenant of the Mary Street space. Hotchkiss had just completed a masters degree in international relations and took a front-of-house position at the popular restaurant in addition to teaching at Niagara College. Crawford was executive chef, a position he held there for eight years. They left the former restaurant about three years ago in search of their own project. “We really wanted to continue growing [food] and raising our own animals,” said Crawford. “I think raising them has really changed the way we thought about food — it really gave me respect for food.” At Backhouse, Crawford and his kitchen team are creating “integrated sustainable” and “cool-climate cuisine.” Crawford is excited to be part of the growing movement in the region — young chefs building on the solid foundation laid by chefs such as Stephen Treadwell, Mark Picone and Tony de Luca. The couple had already decided to move back to NOTL when they

discovered the Stone Road Grille space was becoming available. Hotchkiss and Crawford took possession in January. “It was so weird to come back where we started. It felt right,” said Hotchkiss. “We didn’t realize what the community really meant to us,” added Crawford. “It was our friends and the community that helped draw us back.” When coming up with design plans for the restaurant, Hotchkiss said she wanted the space to be open, crisp and calm. They worked with Kim Van Stygeren and Luke Gillett, co-founders of Brain Farm, on the artwork and design, which also has elements of quirkiness. The wood tables were built by Stan Pride and Jim Robinson, two local craftsmen, and the bar and chef ’s bar were built by Steven Vipond, owner of Bruce Wine Bar and Kingpost Builders in Thornbury, Ont. “All this wood is old, reclaimed barn board,” said Hotchkiss. “It was a huge sense of community of people coming together to work with us in order to help us get this project done. It was overwhelming, the support.” Taking down the wall between the Stone Road space and now closed Rest to Go-Go next door, Backhouse is 2,400 square feet and seats about 70 guests. The chef ’s bar seats about a dozen.

Bev Hotchkiss and Ryan Crawford. “We wanted the guest to be really involved in the action. The bar is four feet wide, so people are sitting at the exact same table where we’re plating all the food,” Crawford said. The cooking is done by wood fire, with a wood grill and oven for roasting, cooking pizza and for pastry chef Elissa McKinnon to bake bread. “We have a six-burner stove, but the oven is used to heat plates,” said Crawford. The menu is divided into two sections: homestead, featuring items such as burgers, pizza and charcuterie, and a gastro menu with small plates. “The gastro menu really tells the story of the farm,” said Crawford,

adding the restaurant’s cheesemaker Greg Belanger also manages the twoacre farm and brings in fresh produce in the morning. Crawford changes the menu daily based on what’s available. There is an eight-foot butcher counter on site, a dry-aging program and butter is made in house. Backhouse also offers three-, fiveand seven-course “spontaneous chef tasting menus” paired with wine or incorporating craft beers and cocktails. The craft cocktail list was designed without lemons or limes, with acid coming from house-made shrubs, a fruit syrup preserved with vinegar, instead. The cocktails were

created by Stephanie Albert, formerly of Moonroom in Ottawa, who came on board for six months to start the program and train staff. Hotchkiss designed an international wine list to highlight what the Niagara region does well. “Our wine program has developed so much over the last decade, and we do exceptional Rieslings, Chardonnay, Cab Franc and Pinot Noirs. There are people that come into the area that already have this notion that they just don’t like Niagara wines and they haven’t even tried them and I think that it’s really great to have them stand up against international wines,” she said. “I love doing little blind tastings for people.”

Lake Road brings “redefined dining” to Hamilton

Dan Megna and Laurie Lilliman. HAMILTON — Husband and wife restaurateur team chef Dan Megna and Laurie Lilliman are introducing Hamilton to the third entity in their relationship. Megna and Lilliman, who own Twisted Lemon in Cayuga, Ont., recently opened Lake Road on Hamilton’s James Street North. “There’s three of us in our rela-

8 | Ontario Restaurant News

tionship; me, Dan and flavour,” Lilliman said. “It’s who we are. It’s our lifestyle, not a job.” Like Twisted Lemon, Lake Road will follow the philosophy of “redefined dining,” which aims to open the fine dining experience to everyone. “Fine dining is really just a level of focus and quality in food, service and beverage, available to everyone with

no exclusivity,” Megna said. The couple’s philosophy isn’t altogether foreign to Hamiltonians. For the last two years, Megna has been voted best chef in the Hamilton Spectator’s Reader’s Choice Awards, while Lilliman recently won the Hamilton Cocktail Showcase. “The love that we felt from Hamilton has been a huge part of our success in Cayuga,” Megna said. “When we started to consider growing our business, Hamilton was the natural transition.” However, Megna explained that Twisted Lemon and Lake Road are two different concepts. While Twisted Lemon features classic French cuisine, Lake Road offers a contemporary Mediterranean menu as well as a cocktail bar and live entertainment. “The only thing you’re going to get here that you get there is our philosophy,” Megna said. “The goal is to offer people from all over two great places to go.” Lake Road, a 4,000-square-foot, 65-seat, establishment that includes

an event room on its lower level, will split its focus between its food and beverage programs. “For Dan it’s probably 80/20 for food. For me it’s probably 80/20 for bar,” Lilliman said. She added the bar aims for an “understated finesse” and will concentrate on classic cocktails. “If you are a cocktail geek, we’re going to be able to talk about some really cool stuff,” Lilliman said. “Say you’re just a guy coming in off the street, you’re thirsty and want a cold beer, we’ll pour you a draft.” To enhance Lake Road’s cocktails, a Kold-Draft ice machine was installed, which makes one-and-ahalf-inch square ice cubes. The cubes are clear and their size helps reduce dilution of a cocktail. About one-third of the produce used at Twisted Lemon is grown in a 2,600-square-foot garden dedicated to the restaurant. Next season, Megna and Lilliman will expand their vegetable garden to supply Lake Road, using a five-acre plot of land,

half of which is certified organic. “Being in southern Ontario, we have so much at our fingertips,” Megna said. “As a chef I try to do what I can to inspire and keep our kitchen staff understanding where the product comes from.” Lake Road, named in honour of the former title of James Street North, opened in September with a test menu. The full menu is expected to launch at the end of October, with the restaurant’s grand opening scheduled for early November. The average check is expected to cost between $35 and $50. Megna and Lilliman were contemplating the concept of a Hamilton restaurant for about two years. However, the ideal location was difficult to find, until Megna walked into the former nightclub on James Street North. “I got the same exact feeling when I walked in these doors here that both Laurie and I got when we walked into Twisted Lemon,” Megna said. “We knew right away.”

Firehouse Subs setting up in Canada OSHAWA, Ont. — Alex Gerzon, Richard Jodoin, and George Heos are fired up about bringing a United States-based fast casual submarine chain to Canada. With more than 50 years of industry experience between them, they are principals of OnFire Restaurant Inc., the Firehouse Subs area representative for Canada. The trio is building the first location in Oshawa, which will also serve as a training centre for franchisees. Slated to open this month, plans call for 90 units in the province over the course of the decade. “We’re looking for single and multi-unit franchisees to help us grow across Ontario. Our plans are, at some point, to take the brand across Canada,” Gerzon said. Based in Jacksonville, Fla., the chain was founded by brothers and firefighters Chris and Robin Sorensen in 1994. Now, there are more than 900 locations in the United States and Puerto Rico. “They took their passion for food, their love of serving others and their family’s decades of firefighting service and created Firehouse Subs,” said Gerzon, noting the Sorensen father was a 43year veteran and former captain of the Jacksonville Fire Department. Firehouse’s menu includes hot spe-


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From left: Richard Jodoin, Alex Gerzon and George Heos. cialty subs, such as smokehouse beef and cheddar brisket, as well as more traditional hot subs, such as smoked turkey or roast beef. Each restaurant also has a selection of more than 50 hot sauces, including Firehouse’s Captain Sorensen’s Datil Pepper Hot Sauce. “The meat’s freshly sliced every single day, piled super high and served steaming hot and that’s what really makes it unique,” said Gerzon. With an average footprint of 1,600 to 1,800 hundred square feet and seats for between 40 and 50 guests, Gerzon said a large portion of business also comes from takeout and catering.

“A key part of the brand is building relationships with the local community and local fire department,” said Gerzon, adding each restaurant has a community-specific mural. “The décor celebrates the heritage of the local fire department,” he said. “What happens in a lot of cases is the fire department loans some equipment that can be displayed in the restaurant,” Gerzon said. In 2005, the company created the Firehouse Subs Public Safety Foundation, which provides funding, equipment and educational opportunities to first responders and public safety organizations.










East Side Mario’s gets a little less east side

Interior renderings of the new East Side Mario’s prototype. MISSISSAUGA, Ont. — With a new East Side Mario’s prototype opening in December, the Cara brand is moving away from its New York roots to more of a modern Italian look and feel. Led by Cara’s internal and construction department, the design is a collaborative effort between Jump Branding + Design and Wayne Barrett Architects. Other consultants include MTE Structural and Inviro Engineering. “What we’re trying to do with design and with the menu, is just a more modern, cleaner, Italian feel,” said East Side Mario’s vice-president Rob Carmichael. “It’s still full of enthusiasm, just done in a cleaner, more modern way.” Traditional East Side Mario’s dishes, such as Hell’s Kitchen Chicken, remain on the menu, but corporate chef Kevin Maniaci created new items, which include hand-stretched thin crust pizza. Maniaci also re-vamped the starters page to include zucchini fritti and

smashed meatball flatbread. On the drinks side, Italian soda and red and white proprietary house wines, named Rapido, were added to the menu. The Rapido label is a partnership between Cara and Lifford Wine and Spirits and is available at Ontario locations, which represent three-quarters of the East Side system. The new corporate prototype will open at 1488 Dundas St. East in Mississauga, Ont. Plans include 170 seats inside and another 40 seats on a seasonal patio. The new location is smaller than usual with about 4,500 square feet. “The average East Sides is about 5,300 square feet and East Sides has been around a long time so all the footprints are a little bit different, but they’re all, generally speaking, over 5,000 square feet,” said Carmichael. “We worked with a company called High Performance Kitchen and they

helped us really shrink down the kitchen and just make it more efficient,” said Carmichael. By using more efficient, faster and smaller equipment, such as induction cooking in place of gas stoves, the back of house footprint was reduced by about 500 square feet to 1,500 square feet. “Part of our efficiency was getting rid of single-use SKUs as well,” said Carmichael, noting 50 items were eliminated from inventory. With more than 75 Canadian locations, East Side Mario’s plans to open four new restaurants next year and six units in 2017. “We really want to have this prototype about a year ahead of the rest of the system, so we will try different things in our new prototype: a lot of fresh cooking, a lot of different innovation that we will continue trying to test in our corporate store to see if we can roll it out the following year in the system,” said Carmichael.



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October 2015 | 9

Integrated learning at Durham Centre for Food WHITBY, Ont. — Students in Durham College’s culinary program are getting a lesson on the life cycle of food. The Centre for Food opened at the college’s Whitby Campus in 2013. Going into its third school year, the grounds now include fruit trees and a demonstration garden in addition to greenhouses added in 2014. A large pollinator garden helps those plants flourish. Horticultural staff and students manage the crops and the harvest is used within the school’s culinary program and teaching restaurant. The past two years, local food was sourced for the curriculum, with finished products sold at the onsite retail store, Pantry, and used at the on-campus restaurant Bistro ’67. “Now we can say it’s a product that we’ve grown ourselves,” said David Hawey, Centre for Food chair. The students blast-freeze and preserve pro-

duce for the winter and make mustard and ketchup for the onsite restaurant. The culinary program has come a long way from when it started six years ago. In its early years, the program used kitchens after hours at three area high schools, the humble beginning of Durham College president Don Lovisa’s vision to create an agricultural and culinary hub in the community. The Centre for Food is certified by the Green Restaurants Association, which means the restaurant and programs focus on energy efficiency and conservation, as well as recycling and composting. “We wanted it to be as multipurpose as possible,” Hawey said during a tour of the facilities. The centre includes: a food and beverage pairing lab; a lecture hall for 150 students with a demonstration kitchen; a living wall with fresh herbs; three food labs for baking, small- and large-quantity cooking; and a teaching-inspired

Ron Subden (left) and David Hawey at Bistro ’67.

restaurant. In the food labs, there is a variety of different equipment. “The students need to be exposed to as many pieces of technology as possible, so when they get out into the industry, they’re not unfamiliar with anything,” said Hawey. While it is important for students to be able to follow recipes and the culinary programs are strict on standards, Hawey said the school also provides opportunities for students to think outside the box by having contests. The winning dish goes on the menu at Bistro ’67. “It gives them ownership and pride,” said Hawey. “When we let them get creative, they really take off.” Ron Subden, formerly the executive chef at the Oshawa Golf Club for 14 years, came onboard at the 70-seat restaurant as executive chef in June. The restaurant has staff, but also serves as a learning environment for hospitality and cu-

linary students, who must spend time both in front and back-of-house. Many of Bistro ’67s staff are former students of Subden, who has taught part time at the centre since it opened. At harvest time, the Bistro ’67 eatery was getting bus bins full of tomatoes and peppers straight from fields visible from the dining room. “I’m really excited about that,” Subden said. The centre makes an effort to involve the community through events such as its mac and cheese competition. It hosts Thursdays with Jamie with Centre for Food ambassador chef Jamie Kennedy, and on Sept. 24 held a harvest dinner in partnership with Foodland Ontario. The Centre for Food has a number of projects in the works for the coming years, such as adding fruit-bearing shrubs, planting beds, coniferous and deciduous trees and an arboretum. “The landscape will continue to change over the years,” said Hawey.

Harvest dinner on Sept. 24.

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Deal or no deal

The effect of discounting in foodservice By Scott Stewart Whether it’s half-off, limited time offer, BOGO or an endof-season sale, discounting and dealing has been an integral strategy throughout retail for decades. Offering potential customers an opportunity to save on their purchases is a well-tested tactic to drive traffic through the door of any store — at least as long as the promotion lasts. But what about foodservice? Does this classic strategy apply itself to our industry as well as it does to other parts of the market? Though dealing can be an effective way to gain shortterm traffic boosts, operators need to be aware of its implications before using this tactic. Specifically for foodservice, the operator should know not only how many customers it could drive in, but also what type of customers it will attract, and how sustainable it can be. If dealing can work, are there specific kinds of deals that will help an operator more than others?

Loyal to the restaurant to the deal? According to The NPD Group, both full service (FSR) and quick service (QSR) restaurants can attribute 20 per cent of their traffic to consumers who received a deal or discount. It could be a coupon, a daily special or even a senior discount. Collectively, 300 million FSR occasions and 900 million QSR occasions per year are on a deal. With more than one billion visits across both segments, this is clearly a very important part of the foodservice market. There are pitfalls to this widely used strategy. First and foremost is the risk that an operator’s current consumers are using the deal to subsidize a purchase they would have made at full price, and that these dollar losses are not recovered by new customers. Another key concern operators should have in mind is the type of traffic a deal may attract. For instance, among consumers who got a daily special at an FSR, 44 per cent said they would definitely return to that restaurant. This is high revisit intent in this segment, and indicates this kind of deal could be a key loyalty driver. However, among consumers who used a coupon at an FSR, only 31 per cent said they would definitely return to that restaurant. This disparity raises a concern about the loyalty of deal-finders and the sustainability of deals from an operator’s perspective. At first glance, this would indicate a daily special is a

strong strategy to drive traffic through discounting, while also establishing loyalty. But the operator must consider how long they are comfortable maintaining a daily special. The sharp drop-off in loyalty among coupon users is concerning because these are individuals who received a onetime offer at the restaurant. Once that one-time offer is used, loyalty fades. That suggests a key driver of the “loyalty” behind daily special consumers is not actual loyalty — it’s the knowledge that a daily special will be available on the same day for weeks to come. If that daily special was suddenly removed, the revisit intent would likely drop considerably as a result and traffic would decline. Dependence on a discount or deal with potential to become unprofitable as food costs increase presents a significant vulnerability for operators.

How operators can plan Dealing strategies need to take sustainability into account. If an operator is going to use a daily special, they need to plan out how long the establishment can profitably maintain that special. If it cannot sustain profits with that price in the long term, then there needs to be a strategy to switch these consumers from dealing to non-dealing customers. And if the operator is not confident this switch can be made, a discount may not be the best strategy for long-term success.


Winning the deal Discounting and dealing is an attractive concept for any retailer, as it can often boost sales in the short term and steal visits from competitors. But it is important for operators to develop a long-term plan for deals before they’re implemented. It is difficult to establish long-term, stable, profitable growth solely from dealing occasions. Instead, deals should be used as a short-term spark to help convert consumers into loyal, long-term, non-dealing customers. If an operator cannot develop a strategy that will allow a restaurant to convert dealing consumers into non-dealing consumers in the long term, then it may be better for to forgo this strategy entirely and say “no deal.” Scott Stewart is an account manager, foodservice Canada for The NPD Group. The NPD Group has more than 25 years of experience providing consumer-based market information to leaders in the foodservice industry. For more information, visit or contact him at




44 %

Daily Specials



Coupons At Bridor Inc., baking is a passion we have shared for generations.

Source: NPD Group/CREST

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Steakhouse 17 brings a touch of Vegas to Mississauga MISSISSAUGA, Ont. – Mississauga’s newest steakhouse is aiming to marry the grandeur of Las Vegas with technological advancements in front-of-house experience. Brothers Victor and chef Colin McCullough opened Steakhouse 17 in late August at 5165 Dixie Rd., just north of Eglinton Avenue. The 32,000-square-foot establishment includes a 300-seat restaurant on the main level and a 500-seat banquet hall on the second floor. “A lot of steakhouses are old school with dark colours. This is more the Vegas style,” Victor said. “It’s a little livelier, but classy and elegant.” The restaurant includes two private dining rooms, two atriums, a separate bar, and several booths that seat up to 12 guests.

A former banquet hall, the location underwent renovation for about a year and a half. The restaurant’s chairs are from Italy, the ceilings are decorated with numerous large chandeliers and the carpet is a custom design by Beaulieu Canada. A 36-foot-long aquarium separates the bar from the restaurant’s entrance. “I put detail into everything,” Victor said. “We’re still classy, but a little more cutting edge and modern.” The tables solve a common annoyance for guests by including hydraulic bases designed to eliminate wobble. “They’re hydraulic lines. You push down on it and it levels itself,” Victor said. The menu at Steakhouse 17 has built-in re-

chargeable LEDs to backlight the list of options for its guests. “I’ve never seen it anywhere else, I had it made overseas,” Victor said. While backlit menus and self-levelling tabletops display advancements in foodservice, Victor said the restaurant’s service aims to create old world charm. “We want to go back to the days when you felt good going into a restaurant. They took care of you and pampered you and made you feel like they appreciate your business,” Victor said. The steak selection includes USDA prime cuts, Snake River Farms American Kobe, and Japanese A5 Wagyu, alongside lamb, chicken and fish. The price varies from $28 for risotto to $200 for a 36-ounce USDA choice tomahawk

steak, designed to cater to various budgets. “We want everybody to have the experience,” he said. “We tried to keep higher quality, and keep the profit margin tighter.” The McCulloughs also operate the Belfast Pub, located in the same complex as Steakhouse 17. Colin leads the kitchen in both establishments. “The location is perfect. It’s easier to manage,” Victor said. Walking distance to their existing business isn’t the only perk of opening a steakhouse in Mississauga, Victor explained. “Mississauga is on fire,” he said. “You have (71) of the Fortune 500 companies located in Mississauga. There’s a massive corporate world.”






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— 123 — 1 for 1 Pizza TEL: 613-234-6060 PERSONNEL: Aras Tahir TYPE: Quick Service MENU ITEMS: Pizza, wings. UNITS (ONT): 9 UNITS (CAN): 14 241 Pizza (chairman’s brand corP) TEL: 416-288-8515 PERSONNEL: 416-288-8515 TYPE: Quick Service MENU ITEMS: Pizza, chicken wings, potato wedges. UNITS (ONT): 76 UNITS (CAN): 85 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 3.00%

—a— a&W food services of canada inc. TEL: 604-988-2141 TYPE: Quick Service MENU ITEMS: The Burger Family (hamburgers), chicken, fries, onion rings, A&W Root Beer. UNITS (ONT): 219 UNITS (CAN): 841 FRANCHISE FEE: $55,000 ROYALTY FEE: 2.50% AD FEE: 2.50% ali babas TEL: 416-804-8417 TYPE: Casual MENU ITEMS: Middle Eastern cuisine. UNITS (ONT): 20 UNITS (CAN): 20 anchor bar TEL: 1-877-571-1791 TYPE: Casual MENU ITEMS: Wings, pub fare. UNITS (ONT): 1 UNITS (CAN): 1 angel’s diner TEL: 416-679-9980 PERSONNEL: Peter Kakridas TYPE: Family MENU ITEMS: Varied. UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

aPPlebee’s neighbourhood bar & grill TEL: 647-533-3333 PERSONNEL: Chris Wren TYPE: Casual MENU ITEMS: Ribs, steak, chicken, fajitas, fish, salads. UNITS (ONT): 10 UNITS (CAN): 18 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 3.50% arby’s of canada TEL: 678-514-4219 TYPE: Quick Service MENU ITEMS: Roast beef, chicken and deli sandwiches, french fries. UNITS (ONT): 31 UNITS (CAN): 80 FRANCHISE FEE: $37,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

TEL: 773-539-0500 TYPE: Quick Service MENU ITEMS: Gourmet soft pretzels, lemonade, organic coffee tea. UNITS (ONT): 1 UNITS (CAN): 1

—b— bagel stoP, the TEL: 416-398-5538 PERSONNEL: Felix Zonenberg TYPE: Quick Service MENU ITEMS: Bagels, bagel sandwiches, coffee, other beverages. UNITS (ONT): 21 UNITS (CAN): 22 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

armando’s Pizza TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 8 UNITS (CAN): 8 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

barburrito TEL: 416-549-8002 PERSONNEL: Alex Shtein TYPE: Quick Service MENU ITEMS: Mexican food. UNITS (ONT): 19 UNITS (CAN): 19 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 1.25%

aroma esPresso coffee bars TEL: 416-481-3322 TYPE: Casual MENU ITEMS: Coffee, pastries, salads, sandwiches. UNITS (ONT): 27 UNITS (CAN): 27 FRANCHISE FEE: $50,000 ROYALTY FEE: 6-8% AD FEE: 2.00%

bareburger (dynamic franchising) TEL: 416-617-0228 PERSONNEL: TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 1 UNITS (CAN): 1 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 1.00%

artisano bakery & cafe TEL: 416-233-6300 PERSONNEL: Michael Simeone TYPE: Casual MENU ITEMS: Baked goods, coffee, tea, sandwiches. UNITS (ONT): 6 UNITS (CAN): 6

baskin-robbins (dunkin’ brands canada inc.) TEL: 800-859-5339 PERSONNEL: Russell Pagan TYPE: Quick Service MENU ITEMS: Ice cream, specialty beverages and pastries, cakes. UNITS (ONT): 82 UNITS (CAN): 100 FRANCHISE FEE: $20,000 ROYALTY FEE: 1.00% AD FEE: 5.00%

au vieux duluth exPress (mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Souvlaki, gyros. UNITS (ONT): 1 UNITS (CAN): 33 FRANCHISE FEE: $30,000 auntie anne’s Pretzels

baton rouge (imvescor) TEL: 514-341-5544 PERSONNEL: Craig Shannon TYPE: Casual MENU ITEMS: Baby back ribs, steaks, chicken, seafood. UNITS (ONT): 11

UNITS (CAN): 29 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 2.00% beaver and bulldog TEL: 905-540-4800 TYPE: Casual MENU ITEMS: Pub fare. UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00% beaver tails canada inc. TEL: 514-392-2222 PERSONNEL: Pino Di Ioia TYPE: Quick Service MENU ITEMS: Pastry treats. UNITS (ONT): 28 UNITS (CAN): 100 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% ben & florentine TEL: 514-667-6099 TYPE: Casual MENU ITEMS: Breakfast foods. UNITS (ONT): 1 UNITS (CAN): 32 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% bento sushi TEL: 905-513-0028 TYPE: Casual MENU ITEMS: Sushi. UNITS (ONT): 50 UNITS (CAN): 50 ROYALTY FEE: 7.00% AD FEE: 3.00% big bone bbQ TEL: 905-853-9888 PERSONNEL: Tim Rombos TYPE: Casual MENU ITEMS: Barbecue. UNITS (ONT): 9 UNITS (CAN): 9 big boy burgers TEL: 416-244-2697 TYPE: Casual MENU ITEMS: Burgers. UNITS (ONT): 4 UNITS (CAN): 4 big smoke burgers TEL: 416-463-2323 PERSONNEL: Mustafa Yusuf TYPE: Quick Service MENU ITEMS: Burgers, fries. UNITS (ONT): 9 UNITS (CAN): 9

boar n Wing sPorts grill PERSONNEL: Joel Friedman TYPE: Casual MENU ITEMS: Pub fare. UNITS (ONT): 3 UNITS (CAN): 3

TYPE: Quick Service MENU ITEMS: Bubble tea beverages. UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00%

bombay bhel TEL: 905-890-7955 PERSONNEL: Mandeep Nagpal TYPE: Casual MENU ITEMS: Indian cuisine. UNITS (ONT): 3 UNITS (CAN): 3

buffalo Wild Wings TEL: 952-253-0731 TYPE: Casual MENU ITEMS: Chicken. UNITS (ONT): 10 UNITS (CAN): 12

booster Juice TEL: 416-621-6767 PERSONNEL: Tim Hengel TYPE: Quick Service MENU ITEMS: Smoothies, freshly squeezed juices, paninis and wraps. UNITS (ONT): 112 UNITS (CAN): 292 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 6.00% boston Pizza international inc. TEL: 905-848-2700 PERSONNEL: East: Robert Longtin, Ontario: Felix Decata, West: Cal Briscoe TYPE: Casual MENU ITEMS: Pizza, pasta, ribs, salads, appetizers. UNITS (ONT): 115 UNITS (CAN): 367 FRANCHISE FEE: $60,000 ROYALTY FEE: 7.00% AD FEE: 2.50% bourbon street grill (irg) TYPE: Quick Service MENU ITEMS: Cajun and Creole cuisine. UNITS (ONT): 27 UNITS (CAN): 37 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 1.00% broWns socialhouse TEL: 604-630-0885 PERSONNEL: Bruce Fox TYPE: Casual MENU ITEMS: Pub fare. UNITS (ONT): 1 UNITS (CAN): 40 FRANCHISE FEE: 50,000 bubble tease TEL: 905-940-2660 PERSONNEL: Alfie Lim

burger king restaurants of canada inc. TEL: 416-462-0199 PERSONNEL: Jacqui McGregor TYPE: Quick Service MENU ITEMS: Burgers, chicken, salads, fries, breakfast and soft drinks. UNITS (ONT): 118 UNITS (CAN): 280 FRANCHISE FEE: $55,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

—c— caPt. sub (grinner’s food systems) TEL: 902-897-8432 PERSONNEL: David Crane, 800-565-4389 TYPE: Quick Service MENU ITEMS: Toasted subs. UNITS (ONT): 2 UNITS (CAN): 42 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 3.00% carl’s Jr. restaurants TEL: 805-745-7587 PERSONNEL: Jeff Branton TYPE: Casual MENU ITEMS: Burgers, fries, shakes. UNITS (ONT): 3 UNITS (CAN): 14 FRANCHISE FEE: $45,000 US ROYALTY FEE: 5.00% AD FEE: 4.00 - 7.00% casey’s grill & bar (cara) TEL: 905-568-0000 TYPE: Casual MENU ITEMS: Classic grill. UNITS (ONT): 19 UNITS (CAN): 25 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

charley’s Philly steaks & grilled subs TEL: 800-437-8325 PERSONNEL: John Woo TYPE: Quick Service MENU ITEMS: Sandwiches, steak, chicken, philly cheesesteaks. UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $24500 ROYALTY FEE: 6.00% AD FEE: 3.00% chicken chef canada ltd. TEL: 204-694-1984 PERSONNEL: Darren Thorgilsson TYPE: Family MENU ITEMS: Chicken, pizza, seafood, soups, sandwiches. UNITS (ONT): 1 UNITS (CAN): 33 FRANCHISE FEE: $12,000 ROYALTY FEE: 3.00% chicken delight TEL: 204-885-7570 PERSONNEL: Jim Cartman TYPE: Quick Service MENU ITEMS: Chicken, wings, pizza, ribs, fries, finger foods. UNITS (ONT): 1 UNITS (CAN): 21 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 4.00% chili’s grill & bar TEL: 905-264-9977 PERSONNEL: Gerry Inglis TYPE: Casual MENU ITEMS: Steaks, fajitas, burgers, salads, ribs, margaritas. UNITS (ONT): 1 UNITS (CAN): 14 chiPPy’s fish and chiPs TEL: 416-866-7474 TYPE: Casual MENU ITEMS: Fish and chips. UNITS (ONT): 1 UNITS (CAN): 1 chorizo fresh mex TYPE: Casual MENU ITEMS: Mexican food. UNITS (ONT): 4 UNITS (CAN): 4 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% chuck e cheese’s (cec entertainment) TEL: 972-257-3056 TYPE: Casual

October 2015 | 1 3

MENU ITEMS: Pizza, sandwiches, salads, appetizers, buffalo wings, breadsticks, mozzarella sticks and fries. UNITS (ONT): 9 UNITS (CAN): 14 Coffee Culture Cafe & eatery (obsidian Group) TEL: 877-272-2952 PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Coffees, desserts, sandwiches, soups and catering. UNITS (ONT): 48 UNITS (CAN): 51 FRANCHISE FEE: $20,000 ROYALTY FEE: 7.00% AD FEE: 2.00% Coffee time donuts inC. (Chairman’s brand Corp) TEL: 416-288-8515 PERSONNEL: Steve Michalopoulos TYPE: Quick Service MENU ITEMS: Coffee, iced cool drinks, muffins, doughnuts, sandwiches, salads, soups. UNITS (ONT): 118 UNITS (CAN): 118 Cora franChise Group inC. TEL: 888-673-2672 PERSONNEL: Liz Riley TYPE: Family MENU ITEMS: Breakfast items, lunch, panini, crepe, salads. UNITS (ONT): 43 UNITS (CAN): 128 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 3.50% Country style (mty) TEL: 905-764-7066 PERSONNEL: Jonathon Czerwinski TYPE: Quick Service MENU ITEMS: Coffee, deli, muffins, pastries, soups, sandwiches. UNITS (ONT): 382 UNITS (CAN): 412 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.50% AD FEE: 3.50% Crabby Joe’s tap & Grill (obsidian Group) TEL: 905-238-7722 PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Sizzlers, fajitas, pasta, burgers, steaks, ribs. UNITS (ONT): 35 UNITS (CAN): 35 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00% Crepe de liCious TEL: 905-326-2969 PERSONNEL: Elik Farin TYPE: Casual MENU ITEMS: Crepes. UNITS (ONT): 12 UNITS (CAN): 20 FRANCHISE FEE: $25,000 Cultures (mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Salads, soups, sandwiches, smoothies. UNITS (ONT): 19 UNITS (CAN): 48 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

—d— dairy Queen Canada TEL: 905-639-1492 PERSONNEL: Fiona Bottoms TYPE: Casual MENU ITEMS: Burgers, fries, ice cream products. UNITS (ONT): 218 UNITS (CAN): 660 FRANCHISE FEE: $30,000 dave and busters TEL: 905-760-7600 TYPE: Casual MENU ITEMS: Seafood, steak,

pasta, ribs, pizza, burgers. UNITS (ONT): 1 UNITS (CAN): 1 ROYALTY FEE: 5.00% dave’s ChiCken & seafood TEL: 905-507-0010 TYPE: Casual MENU ITEMS: Chicken, fish and chips, shrimp, salads. UNITS (ONT): 4 UNITS (CAN): 4 denny’s of Canada inC. (denCan) (nor) TEL: 604-730-6620 PERSONNEL: Keith Keen TYPE: Casual MENU ITEMS: General family fare, breakfast. UNITS (ONT): 10 UNITS (CAN): 53 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.00% AD FEE: 2.00% dip ’n dip TEL: 905-766-3378 PERSONNEL: Marwan Kazan TYPE: Casual MENU ITEMS: Fondue, desserts. UNITS (ONT): 1 UNITS (CAN): 1 dixie lee food systems ltd. TEL: 613-650-5494 PERSONNEL: Dave Hall TYPE: Casual MENU ITEMS: Chicken, pizza, seafood. UNITS (ONT): 11 UNITS (CAN): 24 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 1.00% domino’s pizza TEL: 519-326-5280 TYPE: Quick Service MENU ITEMS: Pizza, wings, Cinna Stix, bread sticks. UNITS (ONT): 172 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 TYPE: Quick Service MENU ITEMS: Wings, steaks, pasta, ribs, burgers, salads, sandwiches. UNITS (ONT): 7 UNITS (CAN): 13 FRANCHISE FEE: $50,000 ROYALTY FEE: 2.75% dooly’s inC. TEL: 506-857-8050 PERSONNEL: Pierre Lariviere TYPE: Quick Service MENU ITEMS: Finger foods, pizza, simple entrees. UNITS (ONT): 1 UNITS (CAN): 63 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% double double pizza and ChiCken TEL: 416-241-0088 TYPE: Casual MENU ITEMS: Pizza, chicken pieces, chicken wings, ribs, panzos, burgers, fish and chips, potato wedges, pasta, salads. UNITS (ONT): 33 UNITS (CAN): 33 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% druxy’s inC. TEL: 416-385-9500 PERSONNEL: John Diniz TYPE: Quick Service MENU ITEMS: Sandwiches, salads, soup, bagels and coffee. UNITS (ONT): 36 UNITS (CAN): 36 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.50% AD FEE: 2.00%

—e— earls restaurants TEL: 604-984-4606

1 4 | Ontario Restaurant News PERSONNEL: Kathy Humphrey TYPE: Casual MENU ITEMS: Globally-inspired salads, pizzas, pastas, chicken, steaks. UNITS (ONT): 5 UNITS (CAN): 60 east side mario’s (Cara) TEL: 905-568-0000 www.franchise.primerestaurants. com TYPE: Casual MENU ITEMS: Casual family fare, pasta, pizza. UNITS (ONT): 59 UNITS (CAN): 80 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00% edo international food inC. TEL: 403-568-5641 PERSONNEL: Terry Foster TYPE: Casual MENU ITEMS: Teriyaki chicken, sukiyaki beef, udon soup, yakisoba noodle dishes, sushi. UNITS (ONT): 5 UNITS (CAN): 96 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00% eGG & i restaurants TEL: 770-616-9070 PERSONNEL: Tom Petska TYPE: Casual MENU ITEMS: Breakfast. UNITS (ONT): 2 UNITS (CAN): 2 eGGsmart Corp. (Chairman brands) TEL: 416-288-8575 PERSONNEL: Steve Michalopoulos TYPE: Family MENU ITEMS: Bacon, eggs, steak, omelettes, pancakes, waffles, wraps, breakfast UNITS (ONT): 28 UNITS (CAN): 28 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 2.00% eGGspeCtation Canada inC TEL: 514-282-0677 PERSONNEL: Enzo Renda TYPE: Casual MENU ITEMS: Eggs, omelettes, pancakes, burgers, salads, sandwiches, crepes, chicken, fish, breakfast. UNITS (ONT): 2 UNITS (CAN): 11 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 2.00% elephant and Castle (franworks) TEL: 403-263-4323 TYPE: Casual MENU ITEMS: Fish and chips, British pub fare. UNITS (ONT): 2 UNITS (CAN): 5 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% expressions (udG) TEL: 416-967-9671 TYPE: Casual MENU ITEMS: Pizza, salads, sandwiches, pasta. UNITS (ONT): 3 UNITS (CAN): 3 extreme pita (mty) TEL: 905-820-7887 PERSONNEL: Vince Morano TYPE: Quick Service MENU ITEMS: Pita pizza, pita sandwiches with grilled fillings, smoothies. UNITS (ONT): 57 UNITS (CAN): 179 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

—f— famoso neapolitan pizzeria TEL: 604-356-9737 PERSONNEL: Christian Bullock TYPE: Casual MENU ITEMS: Appetizers, pizza, pasta, salads, desserts. UNITS (ONT): 3 UNITS (CAN): 26 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% fast eddie’s TEL: 519-758-0111 PERSONNEL: Mike Gorski TYPE: Quick Service MENU ITEMS: Burgers, fries, pop, shakes, sliders. UNITS (ONT): 9 UNITS (CAN): 9 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 2.00% fat albert’s & ralph’s TEL: 613-745-2222 PERSONNEL: Ralph Tannis TYPE: Family MENU ITEMS: Pizza, pasta, ribs, subs, sandwiches, appetizers. UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 4.00% fat bastard burrito TEL: 647-949-7999 TYPE: Quick Service MENU ITEMS: Burritos. UNITS (ONT): 15 UNITS (CAN): 15 fatburGer (fdf) TEL: 604-637-8002 PERSONNEL: Jeff Young / Frank DiBenedetto TYPE: Casual MENU ITEMS: Hamburgers, chili, chili dogs, fries, onion rings, lemonade, hand-scooped ice cream shakes. UNITS (ONT): 1 UNITS (CAN): 44 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 3.00% feta & olives TEL: 416-251-3353 PERSONNEL: Vicki Vasiliou TYPE: Quick Service MENU ITEMS: Greek food. UNITS (ONT): 10 UNITS (CAN): 12 firehouse subs TEL: 904-886-8300 PERSONNEL: Greg Delks TYPE: Casual MENU ITEMS: Subs. UNITS (ONT): 1 UNITS (CAN): 1 firkin Group of pubs, the TEL: 905-305-9792 PERSONNEL: Paul Saraiva TYPE: Casual MENU ITEMS: Chicken, fish, pastas, burgers, wings, salads and wraps, pub grub. UNITS (ONT): 26 UNITS (CAN): 26 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

UNITS (ONT): 1 UNITS (CAN): 6 fresh sliCe pizza TEL: 604-251-7444 PERSONNEL: Frank Alexander TYPE: Quick Service MENU ITEMS: Pizza, pasta, omelettes, salad, side dishes. UNITS (ONT): 6 UNITS (CAN): 77 FRANCHISE FEE: $29,900 freshii TEL: 312-636-8049 PERSONNEL: Matthew Corrin TYPE: Casual MENU ITEMS: Custom-designed salads made from more than 70 ingredients. UNITS (ONT): 30 UNITS (CAN): 45 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% freshly sQueezed franChise JuiCe Corporation TEL: 905-695-2614 PERSONNEL: Talal Samadi TYPE: Quick Service MENU ITEMS: Juices. UNITS (ONT): 44 UNITS (CAN): 48

—G— Gabriel pizza TEL: 613-748-0845 PERSONNEL: Cory Boast TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 27 UNITS (CAN): 30 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00% GilliGan’s fire Grill TEL: 519-980-8984 PERSONNEL: Michael Di Meo TYPE: Casual MENU ITEMS: Burgers and specialty sandwiches. UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $25,000 ROYALTY FEE: flat fee Gino’s pizza inC. TEL: 416-235-0000 PERSONNEL: Vito Gangar TYPE: Casual MENU ITEMS: Pizza, Italian sandwiches, wings, salads, garlic bread, panzerotti and pasta. UNITS (ONT): 86 UNITS (CAN): 86 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 2.00% Go italian (dynamiC franChisinG) TEL: 613-766-1200 TYPE: Casual MENU ITEMS: Italian. UNITS (ONT): 1 UNITS (CAN): 1 ROYALTY FEE: 6.00% AD FEE: 3.00%

fit for life TEL: 905-826-0862 PERSONNEL: Angela Bennett TYPE: Quick Service MENU ITEMS: Sandwiches, soups, salads. UNITS (ONT): 22 UNITS (CAN): 23 ROYALTY FEE: 7.00%

Golden Griddle inC. TEL: 905-985-8100 PERSONNEL: James Moyer TYPE: Family MENU ITEMS: Pancakes, eggs, waffles, steak, chicken, crepes, burgers. UNITS (ONT): 16 UNITS (CAN): 16 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

fox and fiddle Corporation TEL: 416-385-7705 TYPE: Casual MENU ITEMS: Nachos, wings, steaks, pub fare. UNITS (ONT): 15 UNITS (CAN): 17 FRANCHISE FEE: $40,000

Gondola pizza inComparable Canada (1981) ltd. TEL: 204-661-2851 PERSONNEL: Viktor Loewen TYPE: Casual MENU ITEMS: Pizza, pasta, ribs, wings, salads. UNITS (ONT): 2 UNITS (CAN): 14

fresh healthy Cafe TEL: 604-553-1404 TYPE: Casual MENU ITEMS: Healthy foods.

Good earth Cafes ltd. TEL: 403-294-9330 TYPE: Casual MENU ITEMS: Coffee and

espresso-based beverages, cold drinks, baked goods, soups, salads, and panini. UNITS (ONT): 1 UNITS (CAN): 45 FRANCHISE FEE: $35,000 ROYALTY FEE: 7.00% AD FEE: 3.00% Gourmet GrinGos TEL: 905-713-1991 TYPE: Family MENU ITEMS: Mexican. UNITS (ONT): 5 UNITS (CAN): 5 Great Canadian baGel, ltd., the TEL: 905-566-1903 PERSONNEL: Ed Kwiatkowski TYPE: Quick Service MENU ITEMS: Bagels, salads, soups, sandwiches, coffee, desserts. UNITS (ONT): 17 UNITS (CAN): 25 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.50% GreCo pizza (Grinner’s food systems)* TEL: 902-897-8432 PERSONNEL: David Crane, 800-565-4389 TYPE: Quick Service MENU ITEMS: Pizza, wings, donairs, subs. UNITS (ONT): 12 UNITS (CAN): 99 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 3.00% Grillades torino TEL: 514-992-5342 TYPE: Casual MENU ITEMS: Mediterranean. UNITS (ONT): 2 UNITS (CAN): 12

—h— hard roCk Cafe TEL: 1-800-235-7625 PERSONNEL: Michael Beacham TYPE: Casual MENU ITEMS: Burgers, steaks, ribs, chicken, salads, sandwiches. UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $300,000 US ROYALTY FEE: 5.00% AD FEE: 1.00% harvey’s (Cara) TEL: 416-979-1120 PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Burgers, chicken, salads, fries. UNITS (ONT): 179 UNITS (CAN): 261 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00% hero Certified burGers TEL: 416-740-2304 PERSONNEL: Fernando Bernardo TYPE: Casual MENU ITEMS: Burgers. UNITS (ONT): 58 UNITS (CAN): 58 ROYALTY FEE: 6.00% AD FEE: 2.00% hole-e burGer bar TEL: 905-857-9777 TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 2 UNITS (CAN): 2 hooters restaurants TEL: 919-459-6453 PERSONNEL: Mark Whittle TYPE: Casual MENU ITEMS: Wings, burgers. UNITS (ONT): 4 UNITS (CAN): 9 FRANCHISE FEE: $75,000 US ROYALTY FEE: 5.00% AD FEE: 2.00% houston avenue bar & Grill TEL: 450-688-3793

TYPE: Fine Dining MENU ITEMS: Ribs, steaks. UNITS (ONT): 1 UNITS (CAN): 8

—i— il fornello restaurants TEL: 416-920-9410 PERSONNEL: Sean Fleming TYPE: Casual MENU ITEMS: Pizza, pasta. UNITS (ONT): 8 UNITS (CAN): 8 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% international house of panCakes (ihop) TEL: 866-995-DINE PERSONNEL: Ed Jeske TYPE: Family MENU ITEMS: Breakfast menu, pancakes, sandwiches, salads, steaks. UNITS (ONT): 6 UNITS (CAN): 23 iron Chef express TEL: 647-791-0118 TYPE: Quick Service MENU ITEMS: Chinese food. UNITS (ONT): 4 UNITS (CAN): 4

—J— Jamba JuiCe TEL: 905-307-3953 PERSONNEL: Derek Wong TYPE: Casual MENU ITEMS: Juice. UNITS (ONT): 8 UNITS (CAN): 8 Java Joe’s inC. TEL: 416-769-0008 PERSONNEL: Peter Kiriakopoulos TYPE: Quick Service MENU ITEMS: Cappuccino, latte, espresso, smoothies, pastries, sandwiches, soups, salads. UNITS (ONT): 11 UNITS (CAN): 11 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 2.00% Jimmy the Greek TEL: 416-214-9237 PERSONNEL: Jim Antonopoulos TYPE: Quick Service MENU ITEMS: Greek food, souvlaki, gyro, spinach pie, greek salad, moussaka. UNITS (ONT): 36 UNITS (CAN): 45 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 1.00% Joey’s only franChisinG ltd. TEL: 1-800-661-2123 PERSONNEL: Rob Hilditch TYPE: Casual MENU ITEMS: Fish and chips, salads, fish tacos, poutines. UNITS (ONT): 9 UNITS (CAN): 61 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.50% AD FEE: 2.00% Johnny roCkets TEL: 949-643-6129 PERSONNEL: Scott Choma TYPE: Casual MENU ITEMS: Hamburgers, fries, milk shakes. UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $60,000 ROYALTY FEE: 6.00% AD FEE: 0.75% JuGo JuiCe (mty) TEL: 403-207-5850 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Smoothies, protein shakes, wraps. UNITS (ONT): 16 UNITS (CAN): 129 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 4.00%

Just FalaFel (Bay tree Foods) TEL: 647-847-2068 PERSONNEL: Mark Tilley TYPE: Casual MENU ITEMS: Falafel sandwiches, Mediterranean dips and salads, healthy desserts, beverages. UNITS (ONT): 1 UNITS (CAN): 1

—K— Keg restaurants ltd. TEL: 604-276-0242 PERSONNEL: James Henderson TYPE: Casual MENU ITEMS: Steak, prime rib, seafood. UNITS (ONT): 42 UNITS (CAN): 91 FRANCHISE FEE: $75,000 ROYALTY FEE: 6.00% AD FEE: 2.00% Kelsey’s restaurants (Cara) TEL: 416-979-1120 PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied. UNITS (ONT): 69 UNITS (CAN): 72 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

TYPE: Casual MENU ITEMS: Espresso-based beverages, coffee, tea, tea, juice, smooties, sandwiches, salads, soups, pastries. UNITS (ONT): 8 UNITS (CAN): 8

marCello’s TEL: 613-260-3773 TYPE: Casual MENU ITEMS: Deli. UNITS (ONT): 10 UNITS (CAN): 21

liCK’s FranChising inC TEL: 416-362-5425 TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 11 UNITS (CAN): 11 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 1.00%

mary Brown’s inC. TEL: 905-513-0044 PERSONNEL: Peter Rakovalis TYPE: Quick Service MENU ITEMS: Chicken, taters, sandwiches, wraps, salads, nonalcoholic beverages. UNITS (ONT): 38 UNITS (CAN): 117 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

little Caesars oF Canada inC. TEL: 905-822-7899 PERSONNEL: Marianne Schuts TYPE: Quick Service MENU ITEMS: Pizza, wings, crazy bread, Italian bread, crazy sauce. UNITS (ONT): 107 UNITS (CAN): 216 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% little sheeP mongolian hot Pot TEL: 604-710-9019 TYPE: Casual MENU ITEMS: Mongolian food. UNITS (ONT): 3 UNITS (CAN): 7

KFC Canada (yum!) TEL: 416-664-5261 PERSONNEL: Kiet Ngo TYPE: Quick Service MENU ITEMS: Chicken on the bone, sandwiches, snacks, salads, fries. UNITS (ONT): 272 UNITS (CAN): 643 FRANCHISE FEE: $48,400 US ROYALTY FEE: 6.00% AD FEE: 5.00%

magiC oven TEL: 416-462-0333 TYPE: Casual MENU ITEMS: Organic pizza. UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $29,950 ROYALTY FEE: 6.00% AD FEE: 2.00%

Kernels PoPCorn ltd. TEL: 416-487-4194 PERSONNEL: Bernice Sinopoli TYPE: Quick Service MENU ITEMS: Gourmet popcorn, soft drinks, seasonings. UNITS (ONT): 40 UNITS (CAN): 72 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 1.00%

mamma’s Pizza TEL: 416-784-0329 PERSONNEL: Mauro Galli TYPE: Quick Service MENU ITEMS: Gourmet pizzas, pasta, calzone, salads, wings. UNITS (ONT): 15 UNITS (CAN): 15 FRANCHISE FEE: $15,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

Kiwi Kraze TEL: 855-701-5494 TYPE: Casual MENU ITEMS: Yogurt. UNITS (ONT): 10 UNITS (CAN): 10

manChu woK (mty) TEL: 416-484-1132 PERSONNEL: Mariellen Clark TYPE: Quick Service MENU ITEMS: Chinese fast food cuisine. UNITS (ONT): 39 UNITS (CAN): 68 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00%

Koya JaPan inC. (mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine; teriyaki meals, noodles, soups, sushi. UNITS (ONT): 5 UNITS (CAN): 22 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00%

—l— la Cremiere (mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Ice cream, yogurt. UNITS (ONT): 1 UNITS (CAN): 70 FRANCHISE FEE: $30,000 la PreP TEL: 514-510-5001 PERSONNEL: John Beauparlant TYPE: Quick Service MENU ITEMS: Gourmet salads, sandwiches, coffees, pastries. UNITS (ONT): 25 UNITS (CAN): 56 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 2.00% lettieri CaFe TEL: 416-740-2304


mandarin restaurant FranChise CorPoration TEL: 905-451-4100 PERSONNEL: Diana Chiu TYPE: Family MENU ITEMS: Chinese and Canadian food. UNITS (ONT): 23 UNITS (CAN): 23 ROYALTY FEE: 5.00% AD FEE: 2.00% manna FranChise CorP. TEL: 416-861-9673 PERSONNEL: Paul Manna TYPE: Quick Service MENU ITEMS: Pizza, pasta, panini, salads. UNITS (ONT): 11 UNITS (CAN): 11 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% marBle slaB Creamery TEL: 403-287-7633 PERSONNEL: Lien Trac TYPE: Family MENU ITEMS: Ice cream and treats. UNITS (ONT): 28 UNITS (CAN): 80 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

mCdonald’s restaurants oF Canada ltd. TEL: 416-446-3354 PERSONNEL: Ash Vasdani TYPE: Quick Service MENU ITEMS: Breakfast, lunch and dinner menu items, including McMuffin sandwiches, burgers, chicken, Filet-o-Fish, fries, milkshakes, salads, coffee. UNITS (ONT): 453 UNITS (CAN): 1,440 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 4.00% melt grilled Cheese TEL: 647-344-5555 TYPE: Casual MENU ITEMS: Grilled cheese sandwiches. UNITS (ONT): 5 UNITS (CAN): 5 menChie’s Frozen yogurt TEL: 647-723-5169 PERSONNEL: David Shneer TYPE: Casual MENU ITEMS: Self service, payby-the-weight frozen yogurt. UNITS (ONT): 53 UNITS (CAN): 111 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00% miChel’s BaKery CaFe (threeCaF Brands Canada inC.) TEL: 905-482-7314 TYPE: Quick Service MENU ITEMS: Fresh specialty baked products, salads, sandwiches, coffees, teas, cold drinks, breakfast items. UNITS (ONT): 9 UNITS (CAN): 9 FRANCHISE FEE: $40,000 ROYALTY FEE: 7.00% AD FEE: 2.00% miKe’s restaurants inC. (imvesCor inC) TEL: 514-341-5544 PERSONNEL: Peter Tsafoulias TYPE: Casual MENU ITEMS: Pizza, pasta, hot subs, salads, sandwiches, steak, barbecue chicken, veal, salmon, seafoods. UNITS (ONT): 1 UNITS (CAN): 74 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: % milano Pizzeria TEL: 613-729-9738 PERSONNEL: Talaal Baroudi TYPE: Quick Service MENU ITEMS: Pizza, submarines, pastas, donairs. UNITS (ONT): 29 UNITS (CAN): 29 mmmuFFins (threeCaF Brands Canada inC.) TEL: 905-482-7314 TYPE: Quick Service MENU ITEMS: Muffins, coffee, cookies, pastries, cold drinks. UNITS (ONT): 5 UNITS (CAN): 12 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 2.00% moga’s Pizza TEL: 905-672-6868 TYPE: Casual

MENU ITEMS: Pizza. UNITS (ONT): 5 UNITS (CAN): 5 molly Blooms irish PuBs TEL: 519-575-7397 PERSONNEL: Brian Watson TYPE: Casual MENU ITEMS: Various alcoholic beverages, casual comfort food, pub grub. UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $10,000 mongo’s grill TEL: 208-639-3306 TYPE: Casual MENU ITEMS: Mongolian food. UNITS (ONT): 2 UNITS (CAN): 4 montana’s (Cara) TEL: 416-979-1120 PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied. UNITS (ONT): 51 UNITS (CAN): 91 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00% mother’s Pizza Parlour TEL: 905-560-1999 TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $50,000 motimahal restaurants TEL: 416-461-3111 TYPE: Casual MENU ITEMS: Tandoori and curries. UNITS (ONT): 1 UNITS (CAN): 1 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% moxie’s restaurants l.P. (nor) TEL: 403-543-2611 PERSONNEL: Laurids Skaarup TYPE: Casual MENU ITEMS: Signature salads, entrees (lemon pepper halibut, honey garlic steak), desserts. UNITS (ONT): 26 UNITS (CAN): 65 FRANCHISE FEE: $100,000 mr. greeK restaurants inC. TEL: 416-444-3266 PERSONNEL: Vicki RaiosTranos TYPE: Casual MENU ITEMS: Grilled proteins, Greek salads, Mediterranean specialties. UNITS (ONT): 20 UNITS (CAN): 20 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00% mr. souvlaKi (mty) TEL: 514-336-8885 TYPE: Casual MENU ITEMS: Souvlaki. UNITS (ONT): 12 UNITS (CAN): 13 mr. suB (mty) TEL: 905-764-7066 TYPE: Quick Service MENU ITEMS: Submarine sandwiches, wraps, salads, soups, desserts, smoothies. UNITS (ONT): 235 UNITS (CAN): 296 FRANCHISE FEE: $15,000 ROYALTY FEE: 6.00% AD FEE: 3.00% mrs. Fields original CooKies TEL: 905-426-2551 PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Cookies, pretzels, yogurt. UNITS (ONT): 13 UNITS (CAN): 19 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

muCho Burrito (mty) TEL: 905-820-7887 TYPE: Quick Service MENU ITEMS: Mexican food, burritos, quesadillas, tacos. UNITS (ONT): 38 UNITS (CAN): 73 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—n— nando’s Flame grilled ChiCKen TEL: 605-564-1118 PERSONNEL: Paul Dean TYPE: Casual MENU ITEMS: Portuguese-style flame-grilled chicken, salads and sides. UNITS (ONT): 9 UNITS (CAN): 29 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00% naPles Pizza TEL: 519-252-3492 PERSONNEL: Tony Bahcheli TYPE: Casual MENU ITEMS: Pizza and submarine sandwiches. UNITS (ONT): 19 UNITS (CAN): 19 FRANCHISE FEE: $10,000 new orleans Pizza (Chairman’s Brand CorP) TEL: 519-349-2380 PERSONNEL: Parul Puri TYPE: Quick Service MENU ITEMS: Pizza, submarines, panzerotti, wings, garlic strips, salads, bruschetta. UNITS (ONT): 56 UNITS (CAN): 56 FRANCHISE FEE: $10,000 ROYALTY FEE: 4.00% AD FEE: 1.00% new yorK Fries (Cara) TEL: 416-963-5005 PERSONNEL: Safiah Arooz TYPE: Quick Service MENU ITEMS: Fresh cut fries, variety of specialty poutines, hot dogs, soft drinks and toppings. UNITS (ONT): 62 UNITS (CAN): 121 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

—o— old sPaghetti FaCtory Canada ltd. TEL: 604-684-1287 PERSONNEL: Ken Lobson TYPE: Casual MENU ITEMS: Pasta, chicken, veal, steak, ribs. All-inclusive meals with bread, salad or soup, entree, ice cream, and coffee or tea. UNITS (ONT): 1 UNITS (CAN): 14 ROYALTY FEE: 5.00% oPa! oF greeCe TEL: 403-245-0033 PERSONNEL: Dave Jensen TYPE: Casual MENU ITEMS: Chicken, lamb and pork souvlaki, gyros, Greek salad. UNITS (ONT): 7 UNITS (CAN): 0 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% orange Julius (dairy Queen Canada inC.) TEL: 905-639-1492 PERSONNEL: Fiona Bottoms TYPE: Quick Service MENU ITEMS: Blended fruit drinks, smoothies, fresh fruit and vegetable juices. UNITS (ONT): 2 UNITS (CAN): 97 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 3-6% original sPaghetti house TEL: 705-741-3334 TYPE: Casual MENU ITEMS: Pizza, Italian fare. UNITS (ONT): 4 UNITS (CAN): 4 osmow’s TEL: 416-356-1710 TYPE: Casual MENU ITEMS: Mediterranean food. UNITS (ONT): 7 UNITS (CAN): 7

—P— Pam’s CoFFee & tea TEL: 905-763-0763 PERSONNEL: Greg MacCormack TYPE: Quick Service MENU ITEMS: Coffee, pastries, sandwiches. UNITS (ONT): 9 UNITS (CAN): 9 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 2.00% Panago Pizza inC. TEL: 416-559-9993 PERSONNEL: Tara Watson, 877-731-0310 TYPE: Quick Service MENU ITEMS: Pizzas, salads, breadsticks and wings. UNITS (ONT): 16 UNITS (CAN): 182 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 5.00% Panzerotto Pizza TEL: 416-362-5555 TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 29 UNITS (CAN): 29 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 3.00% PaPa John’s TEL: 502-261-7272 PERSONNEL: Mike Prentice TYPE: Casual MENU ITEMS: Pizza, wings. UNITS (ONT): 19 UNITS (CAN): 75 FRANCHISE FEE: $25,000 US ROYALTY FEE: 5.00% AD FEE: 6.00% Paramount Fine Foods TEL: 416-695-8900 PERSONNEL: Holly Graham TYPE: Family MENU ITEMS: Middle Eastern cuisine UNITS (ONT): 16 UNITS (CAN): 17 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00% PerKins restaurant & BaKery TEL: 901-766-6400 TYPE: Casual MENU ITEMS: Breakfast, lunch, dinner, and bakery items. UNITS (ONT): 6 UNITS (CAN): 17 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 3.00% Pie wood Fired Pizza TEL: 705-725-9663 TYPE: Casual MENU ITEMS: Pizza UNITS (ONT): 4 UNITS (CAN): 4 Pita FaCtory TEL: 519-884-2809 PERSONNEL: Bill Siountres TYPE: Casual MENU ITEMS: Pitas UNITS (ONT): 6 UNITS (CAN): 6 Pita land TEL: 416-496-1758 PERSONNEL: Mehdi Fahmi TYPE: Quick Service MENU ITEMS: Pitas UNITS (ONT): 17 UNITS (CAN): 17

FRANCHISE FEE: $25,000 Pita nutso inC. TEL: 416-235-0203 PERSONNEL: Rick Taddeo TYPE: Quick Service MENU ITEMS: Grilled shawarma dinners, hummus, baba ganoush, tabouleh. UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 4.00% Pita Pit TEL: 613-546-4494 PERSONNEL: Kevin Pressburger TYPE: Casual MENU ITEMS: Pitas, salad, smoothies, soups, snacks. UNITS (ONT): 126 UNITS (CAN): 201 FRANCHISE FEE: $25,000 ROYALTY FEE: Flat Rate AD FEE: 1.00% Pizza delight (imvesCor inC) TEL: 514-341-5544 PERSONNEL: Craig Shannon TYPE: Family MENU ITEMS: Pizza, pasta, salads. UNITS (ONT): 10 UNITS (CAN): 81 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 3.00% Pizza dePot TEL: 905-458-9711 TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 26 UNITS (CAN): 28 FRANCHISE FEE: $20,000 ROYALTY FEE: $300-500 per week AD FEE: $200 per week Pizza hut Canada (yum!) TEL: 416-664-5213 PERSONNEL: Samaah Chatley TYPE: Casual MENU ITEMS: Pan Pizza, stuffed crust, salads, pasta, wings. UNITS (ONT): 161 UNITS (CAN): 383 FRANCHISE FEE: $24,200 US ROYALTY FEE: 6.00% AD FEE: 5.00% Pizza nova TEL: 416-439-0051 PERSONNEL: Vince Morano TYPE: Quick Service MENU ITEMS: Pizza, chicken wings, salads, panzerotti, lasagna, toasted sandwiches, focaccia barese. UNITS (ONT): 142 UNITS (CAN): 142 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 4.00% Pizza Pizza limited TEL: 416-341-9929 PERSONNEL: Sebastian Fuschini TYPE: Quick Service MENU ITEMS: Pizza, chicken, sandwiches, salads. UNITS (ONT): 549 UNITS (CAN): 630 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 6.00% Pizzaiolo TEL: 416-515-9090 PERSONNEL: Luigi Petrella TYPE: Quick Service MENU ITEMS: Pizza. UNITS (ONT): 31 UNITS (CAN): 31 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: $500 per month Pizzaville inC. TEL: 905-850-0070 PERSONNEL: Alan Serrecchia TYPE: Quick Service MENU ITEMS: Pizza, panzerotto, chicken wings, pasta. UNITS (ONT): 66 UNITS (CAN): 66 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00%

October 2015 | 1 5

PoPeyes Louisiana Kitchen TEL: 404-459-4660 PERSONNEL: Tim Waddell TYPE: Quick Service MENU ITEMS: Cajun fried chicken, seafood dishes. UNITS (ONT): 80 UNITS (CAN): 80 FRANCHISE FEE: $45,000 US ROYALTY FEE: 5.00% AD FEE: 4.80% PoPuLar Pizza TEL: 905-874-4242 TYPE: Quick Service MENU ITEMS: Pizza, hot subs, variety of sides. UNITS (ONT): 15 UNITS (CAN): 15 Presse cafe TEL: 514-935-5553 PERSONNEL: Xavier Chambon TYPE: Quick Service MENU ITEMS: Coffee, sandwiches. UNITS (ONT): 9 UNITS (CAN): 61 FRANCHISE FEE: $35,000 PretzeL MaKer canada TEL: 905-426-2551 PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Pretzels. UNITS (ONT): 19 UNITS (CAN): 47 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% PriMe Pubs (cara) TEL: 905-760-2044 TYPE: Family MENU ITEMS: Authentic Irish dishes, wide range of beer, pub grub. UNITS (ONT): 23 UNITS (CAN): 30 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 4.00% PuMPernicKeLs Ltd. TEL: 905-669-9176 PERSONNEL: Shlomo Ziv TYPE: Quick Service MENU ITEMS: Deli sandwiches, salads, hot daily specials, hamburgers, french fries. UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00%

—Q— Qdoba Mexican GriLL TEL: 858-571-4091 PERSONNEL: Grant Krietzer TYPE: Casual MENU ITEMS: Mexican food. UNITS (ONT): 2 UNITS (CAN): 3 Quesada franchisinG of canada corP TEL: 416-849-2323 PERSONNEL: Tom O’Neill TYPE: Quick Service MENU ITEMS: Burritos, quesadillas and tacos. UNITS (ONT): 33 UNITS (CAN): 41 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00% QuicK sandwiches TEL: 519-888-8280 TYPE: Casual MENU ITEMS: Sandwiches. UNITS (ONT): 3 UNITS (CAN): 3 Quiznos canada restaurant corP TEL: 647-259-0333 TYPE: Quick Service MENU ITEMS: Oven-toasted sandwiches, salads, soups, and desserts. UNITS (ONT): 98 UNITS (CAN): 302 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 4.00%

—r— rawLicious TYPE: Casual MENU ITEMS: Healthy foods. UNITS (ONT): 10 UNITS (CAN): 10 FRANCHISE FEE: $15,000 reaL burGer co TEL: 905-207-6006 TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $25,000 ROYALTY FEE: 3.00% reGino’s Pizza TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 12 UNITS (CAN): 12 ricKy’s aLL day GriLL (fdf) TEL: 604-637-7272 PERSONNEL: Stacey Hansson TYPE: Casual MENU ITEMS: Breakfast plates, ribs, chicken, pastas, steaks, burgers and homestyle favourites. UNITS (ONT): 2 UNITS (CAN): 73 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.50% AD FEE: 3.00% riLey’s & the Junction TEL: 905-903-8528 PERSONNEL: Chris Kakouros TYPE: Casual MENU ITEMS: Pub and casual dining options. UNITS (ONT): 3 UNITS (CAN): 3 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 1.00% robin’s (chairMan’s brand corP) TEL: 416-288-8515 PERSONNEL: 416-288-8515 TYPE: Quick Service MENU ITEMS: Donuts, coffee, deli items, sandwiches, salads. UNITS (ONT): 28 UNITS (CAN): 113 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00% roMa ribs Ltd. TEL: 204-944-0792 PERSONNEL: Alan Jozwiak TYPE: Casual MENU ITEMS: Steak, ribs, chicken, shrimp, sandwiches, salads. UNITS (ONT): 2 UNITS (CAN): 26 rôtisseries st-hubert TEL: 450-688-4400 PERSONNEL: Richard Scofield TYPE: Family MENU ITEMS: Roasted chicken meals. UNITS (ONT): 6 UNITS (CAN): 113 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 3.00% ruby thai Kitchen (irG) TEL: 416-498-9880 PERSONNEL: P Huang TYPE: Quick Service MENU ITEMS: Thai food. UNITS (ONT): 4 UNITS (CAN): 5 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 1.00% ruby tuesday TEL: 865-379-5658 PERSONNEL: Jonathon Lee TYPE: Casual MENU ITEMS: Chicken, steak, ribs, pastas, salad bar. UNITS (ONT): 1 UNITS (CAN): 1 ruth’s chris steaK house TEL: 289-242-1627 TYPE: Fine Dining MENU ITEMS: USDA prime

1 6 | Ontario Restaurant News

beef, fresh seafood. UNITS (ONT): 3 UNITS (CAN): 5

—s— sandwich board, the TEL: 416-471-6031 PERSONNEL: Albert Mirzakhanian TYPE: Quick Service MENU ITEMS: Soups, sandwiches, salad. UNITS (ONT): 7 UNITS (CAN): 7 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 2.00% sandwich tree (rest-con ManaGeMent systeMs) TEL: 604-220-4566 PERSONNEL: Tony Cardarelli TYPE: Quick Service MENU ITEMS: Soups, custommade sandwiches, salads, pastries, baked goods. UNITS (ONT): 2 UNITS (CAN): 16 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 3.00% sbarro TEL: 516-715-4148 TYPE: Casual MENU ITEMS: Italian food UNITS (ONT): 7 UNITS (CAN): 9 scores (iMvescor inc) TEL: 514-341-5544 PERSONNEL: Craig Shannon TYPE: Family MENU ITEMS: Chicken and ribs. UNITS (ONT): 3 UNITS (CAN): 43 FRANCHISE FEE: $60,000 ROYALTY FEE: 4.00% AD FEE: 3.00% second cuP Ltd. TEL: 416-366-7735 PERSONNEL: Dean Michaels TYPE: Quick Service MENU ITEMS: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches. UNITS (ONT): 178 UNITS (CAN): 347 FRANCHISE FEE: $40,000 ROYALTY FEE: 9.00% AD FEE: 2.00% seLect food services inc. TEL: 416-391-1244 PERSONNEL: Brian Kahn TYPE: Quick Service MENU ITEMS: Breakfast, sandwiches, salads, hot meals, coffee, desserts. UNITS (ONT): 16 UNITS (CAN): 16 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 3.00% shaMrocK burGers TEL: 416-282-0121 PERSONNEL: Greg Malenganeas TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 3 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2% shanGhai 360 (irG) TYPE: Quick Service MENU ITEMS: Chinese food, dim sum. UNITS (ONT): 10 UNITS (CAN): 10 shoeLess Joe’s sPorts GriLL TEL: 905-760-1295 PERSONNEL: Danny Grammenopoulos TYPE: Casual MENU ITEMS: Steak, ribs, wings, burgers, sandwiches, pizzas, salads. UNITS (ONT): 33 UNITS (CAN): 33 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

sMitty’s canada Ltd. TEL: 403-229-3838 PERSONNEL: Chris Chan TYPE: Family MENU ITEMS: Breakfast, pancakes, waffles, hamburgers, sandwiches, salads, classic dinners. UNITS (ONT): 4 UNITS (CAN): 94 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 3.00% (not currently charged)

subway franchise systeMs of canada Ltd. TEL: 800-888-4848 PERSONNEL: Donald Fertman TYPE: Quick Service MENU ITEMS: Variety of foot-long and six-inch submarine sandwiches and salads. UNITS (ONT): 1,237 UNITS (CAN): 3,154 FRANCHISE FEE: $15,000 US ROYALTY FEE: 8.00% AD FEE: 4.50%

sMoKe’s Poutinerie TEL: 905-427-4444 PERSONNEL: Mike Graham TYPE: Casual MENU ITEMS: More than 23 types of poutine. UNITS (ONT): 29 UNITS (CAN): 47 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

suKiyaKi (Mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine, teriyaki. UNITS (ONT): 2 UNITS (CAN): 25

souP it uP TEL: 416-922-7687 TYPE: Casual MENU ITEMS: Soups. UNITS (ONT): 6 UNITS (CAN): 6 south st. burGer co. TEL: 416-963-5005 PERSONNEL: Safiah Arooz TYPE: Casual MENU ITEMS: Hamburgers, french fries and poutine. UNITS (ONT): 24 UNITS (CAN): 27 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00% souvLaKi hut TEL: 905-822-1900 PERSONNEL: Nick Tsangaris TYPE: Casual MENU ITEMS: Souvlaki, Greek food. UNITS (ONT): 11 UNITS (CAN): 11 FRANCHISE FEE: $20,000 ROYALTY FEE: % AD FEE: % sPin dessert cafe TEL: 888-978-8373 TYPE: Casual MENU ITEMS: Desserts. UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $35,000 sQuare boy Pizza & subs TEL: 905-434-4445 PERSONNEL: Ted Crandall TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 16 UNITS (CAN): 16 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% AD FEE: 3.00% st. Louis franchise LiMited TEL: 416-485-1094 PERSONNEL: Steve Drexler TYPE: Casual MENU ITEMS: Wings and ribs, sauce, a variety of sandwiches, salads. UNITS (ONT): 44 UNITS (CAN): 45 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 1.50% state and Main (franworKs) TEL: 403-263-0849 TYPE: Family MENU ITEMS: Steak, seafood. UNITS (ONT): 5 UNITS (CAN): 15 subs PLus inc. TEL: 905-641-4404 PERSONNEL: Robert Dumas TYPE: Quick Service MENU ITEMS: Sandwiches, cakes and pastries. UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $15,000 ROYALTY FEE: 3.50% AD FEE: 2.00%

sunnyside GriLL TEL: 416-604-0650 PERSONNEL: Jeff Parisi TYPE: Family MENU ITEMS: Breakfast. UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 1.00% sunrise caribbean restaurants TEL: 416-750-9935 TYPE: Casual MENU ITEMS: Caribbean food. UNITS (ONT): 13 UNITS (CAN): 13 sunset GriLL restaurants TEL: 905-286-5833 PERSONNEL: Stelios Lazos TYPE: Casual MENU ITEMS: All day breakfast, omelettes, waffles, pancakes, burgers, soup, sandwiches, salads. UNITS (ONT): 48 UNITS (CAN): 49 FRANCHISE FEE: $55,000 ROYALTY FEE: 5.00% AD FEE: 1.00% sushi shoP (Mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Sushi. UNITS (ONT): 11 UNITS (CAN): 130 FRANCHISE FEE: $30,000 sushi-Q TEL: 416-335-1700 PERSONNEL: Shun Lee TYPE: Casual MENU ITEMS: Sushi, soup. UNITS (ONT): 6 UNITS (CAN): 7 ROYALTY FEE: 5.00% AD FEE: 2.00% sushiGo (Mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Sushi, meal soup, salads. UNITS (ONT): 4 UNITS (CAN): 5 FRANCHISE FEE: $25,000 ROYALTY FEE: 4-6% AD FEE: 2.00% swiss chaLet (cara) TEL: 416-979-1120 PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Chicken, ribs. UNITS (ONT): 162 UNITS (CAN): 215 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 4.00% syMPosiuM cafe inc. TEL: 416-449-3611 PERSONNEL: Ron Ansett TYPE: Casual MENU ITEMS: Full breakfast, entrees including steaks, pasta, seafood, sandwiches. UNITS (ONT): 19 UNITS (CAN): 19 FRANCHISE FEE: $50,000 ROYALTY FEE: 4.00% AD FEE: 1.00%

—t— taco beLL canada (yuM!) TEL: 416-664-5200 TYPE: Quick Service MENU ITEMS: Tacos, burritos, nachos, fries. UNITS (ONT): 108 UNITS (CAN): 181 FRANCHISE FEE: $48,800 US ROYALTY FEE: 6.00% AD FEE: 5.00% taco deL Mar TEL: 855-425-0868 TYPE: Casual MENU ITEMS: Burritos, tacos, quesadillas. UNITS (ONT): 11 UNITS (CAN): 49 FRANCHISE FEE: $15,000 ROYALTY FEE: 8.00% AD FEE: 4.50% taco tiMe (Mty) TEL: 403-543-3490 PERSONNEL: Steve Nickerson TYPE: Quick Service MENU ITEMS: Tacos, burritos, fajitas, salads, enchiladas. UNITS (ONT): 6 UNITS (CAN): 128 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00% tandori (Mty) TEL: 514-336-8885 TYPE: Quick Service MENU ITEMS: Indian cuisine. UNITS (ONT): 10 UNITS (CAN): 23 FRANCHISE FEE: $30,000 taste of Mediterranean TEL: 416-821-5561 PERSONNEL: Sam Hussein TYPE: Casual MENU ITEMS: Greek and Lebanese menu, shawarma, gyro, pizza, 1/4 chicken dinners, Greek salad, pitas. UNITS (ONT): 5 UNITS (CAN): 9 FRANCHISE FEE: $12,000 ROYALTY FEE: $1000 flat per month tcby canada (Mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Frozen yogurt, ice cream. UNITS (ONT): 14 UNITS (CAN): 42 FRANCHISE FEE: $25,000 teriyaKi exPerience TEL: 905-337-4918 PERSONNEL: Nik Jurkovic TYPE: Quick Service MENU ITEMS: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi. UNITS (ONT): 81 UNITS (CAN): 106 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% thai exPress (Mty) TEL: 514-336-8885 PERSONNEL: Dennis Ng TYPE: Casual MENU ITEMS: Pad Thai, pad sew. UNITS (ONT): 60 UNITS (CAN): 197 the croissant tree TEL: 416-273-6401 TYPE: Casual MENU ITEMS: Croissants, sandwiches. UNITS (ONT): 2 UNITS (CAN): 2 the GourMet burGer co. TEL: 416-234-2916 PERSONNEL: John Ward TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

the tiLted KiLt Pub and eatery TEL: 780-237-3689 PERSONNEL: Kelly Almond TYPE: Casual MENU ITEMS: Pub fare. UNITS (ONT): 3 UNITS (CAN): 7 FRANCHISE FEE: $80,000 ROYALTY FEE: 4.00% AD FEE: 2.00% tiKi MinG (Mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Chinese cuisine. UNITS (ONT): 8 UNITS (CAN): 46 FRANCHISE FEE: $30,000 tiM hortons (restaurant brands internationaL) TEL: 905-339-5710 PERSONNEL: Victoria Lynch TYPE: Quick Service MENU ITEMS: Coffee, tea, specialty coffee, donuts, muffins, cookies, soup, sandwiches, chili, wraps. UNITS (ONT): 1,804 UNITS (CAN): 3,629 ROYALTY FEE: 4.50% AD FEE: 4.00% tiMothy’s worLd coffee (threecaf brands) TEL: 905-482-7312 TYPE: Quick Service MENU ITEMS: Coffee, lattes, tea, hot chocolate, frappes, pastries. UNITS (ONT): 48 UNITS (CAN): 58 FRANCHISE FEE: $25,000 ROYALTY FEE: 9.00% AD FEE: 2.00% tito’s Pizza and winGs TEL: 888-553-8486 TYPE: Casual MENU ITEMS: Pizza. UNITS (ONT): 12 UNITS (CAN): 12 toPPer’s Pizza canada TEL: 705-735-2127 PERSONNEL: Andrew Diveky TYPE: Quick Service MENU ITEMS: Pizzas, wings, salads, bread sticks, dipping sauces, desserts and drinks. UNITS (ONT): 37 UNITS (CAN): 37 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00% treats canada corP TEL: 613-563-4073 TYPE: Quick Service MENU ITEMS: Coffee, baked goods, sandwiches, soups. UNITS (ONT): 29 UNITS (CAN): 56 FRANCHISE FEE: $15,000 ROYALTY FEE: 7-8% AD FEE: 1-2% turtLe JacK’s (tortoise GrouP) TEL: 905-332-6833 PERSONNEL: Peter Fisher TYPE: Casual MENU ITEMS: Varied. UNITS (ONT): 16 UNITS (CAN): 16 ROYALTY FEE: 5.00% AD FEE: 3.00% tutti frutti (Mty) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Breakfast, lunch, eggs, sausages, toast, coffee. UNITS (ONT): 5 UNITS (CAN): 43 FRANCHISE FEE: $30,000 twiGGs coffee roasters TEL: 705-474-9463 TYPE: Casual MENU ITEMS: Coffee. UNITS (ONT): 4 UNITS (CAN): 4 twincorP inc. TEL: 519-885-4600

TYPE: Quick Service MENU ITEMS: Chicken, pizza, tacos, salads. UNITS (ONT): 68 UNITS (CAN): 68

—U— Union BUrgers (oBsidian groUp) TEL: 905-814-8030 PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Hamburgers. UNITS (ONT): 12 UNITS (CAN): 12 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 2.00% UrBan Kitchen TEL: 416-391-1244 PERSONNEL: Carol Kahn TYPE: Casual MENU ITEMS: Custom salads, soup, sandwiches. UNITS (ONT): 2 UNITS (CAN): 2 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 3.00%

—V— Vanelli’s restaUrants limited (mtY) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Pizza and pasta. UNITS (ONT): 14 UNITS (CAN): 37 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% Vera’s BUrger shacK TEL: 604-683-8372 PERSONNEL: Gerald Tritt TYPE: Family MENU ITEMS: Fresh homemade burgers. UNITS (ONT): 1 UNITS (CAN): 16 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.00% Villa madina (mtY) TEL: 514-336-8885 PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Pitas, salads, entrees, desserts. UNITS (ONT): 26 UNITS (CAN): 43 FRANCHISE FEE: $30,000

— WXYZ — WasaBi grill and noodle (mtY) TYPE: Quick Service MENU ITEMS: Japanese cuisine. UNITS (ONT): 2 UNITS (CAN): 2 Wendel clarK’s classic grill TEL: 416-260-8400 TYPE: Casual MENU ITEMS: Family fare. UNITS (ONT): 3 UNITS (CAN): 3 WendY’s restaUrants of canada inc. TEL: 416-355-7419 PERSONNEL: Jane Dann TYPE: Quick Service MENU ITEMS: Hamburgers, chicken sandwiches, salads, french fries, chili, Frosty’s, baked potato, poutine. UNITS (ONT): 193 UNITS (CAN): 369 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 4.00% Wild BUrger co TEL: 416-932-3236 TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ONT): 1 UNITS (CAN): 1 FRANCHISE FEE: $20,000

ROYALTY FEE: 5.00% AD FEE: 5.00% Wild Wing corp. TEL: 905-726-2205 TYPE: Casual MENU ITEMS: Chicken wings, salads, ribs, wraps,sandwiches. UNITS (ONT): 77 UNITS (CAN): 87 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00% Williams fresh cafe inc. TEL: 519-752-4850 TYPE: Casual MENU ITEMS: Breakfast, soups, salads and sandwiches, desserts, specialty coffees. UNITS (ONT): 30 UNITS (CAN): 30 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 1.50% WimpY’s diner restaUrant TEL: 888-594-6797 PERSONNEL: Jim Daikos TYPE: Casual MENU ITEMS: Breakfast, lunch and dinner, full menu. UNITS (ONT): 47 UNITS (CAN): 47 FRANCHISE FEE: $20,000 ROYALTY FEE: 3.00% AD FEE: 1.00%

UNITS (CAN): 58 YoYo’s YogUrt cafe TEL: 519-452-0046 PERSONNEL: Dave Coultis TYPE: Quick Service MENU ITEMS: Yogurt. UNITS (ONT): 31 UNITS (CAN): 59 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

ZoUp! fresh soUp TEL: 800-940-9687 PERSONNEL: Richard Simtob TYPE: Quick Service MENU ITEMS: Soup, salad, sandwich. UNITS (ONT): 6 UNITS (CAN): 6 FRANCHISE FEE: $39,900 US ROYALTY FEE: 6.00% AD FEE: 1.00%

Z-teca goUrmet BUrritos TEL: 416-636-3181 TYPE: Casual MENU ITEMS: Burritos. UNITS (ONT): 5 UNITS (CAN): 5 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Please email any changes to data for our online listings or next year’s report to, subject line: Franchise Report 2015 changes.

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Wings Up! TEL: 905-336-1100 PERSONNEL: Joel Friedman TYPE: Quick Service MENU ITEMS: Chicken wings. UNITS (ONT): 8 UNITS (CAN): 8 FRANCHISE FEE: $34,500 ROYALTY FEE: Sliding scale AD FEE: Sliding scale WoK BoX fresh asian Kitchen TEL: 778-571-4200 PERSONNEL: Lawrence Eade TYPE: Casual MENU ITEMS: Wok-cooked stirfries, regional rice bowls. UNITS (ONT): 3 UNITS (CAN): 46 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% WorKs goUrmet BUrger Bistro, the TEL: 855-799-6757 PERSONNEL: Bruce Miller TYPE: Casual MENU ITEMS: Burgers, fries, beer. UNITS (ONT): 28 UNITS (CAN): 28 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 2.00% WoW! Wing hoUse inc TEL: 416-568-7617 TYPE: Casual MENU ITEMS: Wings. UNITS (ONT): 6 UNITS (CAN): 6 Yeh YogUrt (dYnamic franchising) TYPE: Casual MENU ITEMS: Yogurt. UNITS (ONT): 2 UNITS (CAN): 24 Yogen frUZ canada inc. (mtY) TEL: 905-479-8762 PERSONNEL: Sarah Kulbatski TYPE: Casual MENU ITEMS: Frozen yogurt, soft serve yogurt, smoothies and ice cream. UNITS (ONT): 92 UNITS (CAN): 132 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% YogUrtY’s TEL: 905-479-5040 PERSONNEL: Jeff Johnston TYPE: Casual MENU ITEMS: Frozen yogurt. UNITS (ONT): 50

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October 2015 | 1 7


SmartBrew brings in new clientele at Cecil’s

JOIN IN THE CONVERSATION Brian Watson (left) and Cecil’s owner John Lechlitner.

NORTH BAY, Ont. — After Cecil’s restaurant in North Bay put its own beers on tap, the ownership saw new customers coming through the door of the Main Street establishment. Co-owned by John Lechlitner and his brother-in-law Robert Palangio, the business has been in the family since 1988 and was rebranded from a music venue to a pub and restaurant about a decade ago. “Things have been going along very well, but in the back of our mind has always been this brewpub idea,” said Lechlitner. “But we had some reservations about it. We wanted something that was as technologically advanced as possible. We’re in the hospitality business, we’re not brewers.” Now called Cecil’s Brewhouse and Kitchen, the owners decided on Charlottetown, P.E.I.-based SmartBrew, an onsite brewing system that

allows operators to brew their own beer. The traditional brewing process is split into two. New Zealand brewmaster Brian Watson and his team create the wort, while yeast, hops and flavours are added on site. Lechlitner visited SmartBrew’s prototype breweries in New Zealand before making the decision. “I was thoroughly convinced about the quality, but also as an early adopter of this technology, that the after sales support was going to be there,” said Lechlitner, who is the owner of the third SmartBrew system in North America. The first opened in Portland, Ore., and the second was installed at The Nook and Cranny in Truro, N.S. In North Bay, the system was installed in the middle of the 190-seat establishment, which poured the first pint of its own beer in late July. “The first beers that we put on

tap, we were running out of within 10 days,” said Lechlitner. To start, Cecil’s is brewing a lager, light lager, amber ale, Belgian wheat and IPA. In the future, Lechlitner plans on creating specialty beers to take over more of its 19 taps, which still feature domestics and imports. “Interestingly enough, from the first day we started pouring, we pour more of our beer every day than everything else combined,” he said. Chefs John Parnell and Terry Dempsey updated the menu to coincide with the change and added some new menu items that would appeal to new clientele. “We’re noticing a big change, talking to people who are coming in,” said Lechlitner. “They’ve either never been here before or it’s been years for whatever reason. This has opened up a whole new demographic for us.”


House @CANRestoNews Online: Twitter:

Facebook: Canadian Restaurant News Twitter: @CANRestoNews From left: Victoria and Donald Ziraldo and Thomas Noitsis.

Marketing port to millennials Facebook: Canadian Restaurant News

1 8 | Ontario Restaurant News

TORONTO — Donald Ziraldo played a large part in bringing Niagara’s icewine to the world stage and now he is making strides to change the perception of port in Ontario. The Canadian icewine pioneer and Inniskillin co-founder is managing director at Senhora do Convento (SDC) winery in Douro Valley, Portugal. Ziraldo and SDC’s newly appointed wine agent, Eurovintage Wines and Spirits president Thomas Noitsis, showcased the winery’s ports and table wines at an event at Novotel Hotel in downtown Toronto on Sept. 11. Ziraldo also brought along the first vintage (2014) of icewine made from grapes grown at the original Inniskillin site. Senhora do Convento’s ruby and tawny ports are available in Ontario and Ziraldo and his wife Victoria, who is also SDC’s marketing director, are attempting to reposition the fortified wine as a “more light-hearted” alcohol.

“The idea was to create a more enticing image for millennials,” he said. Victoria explained they chose the youngest port with a less expensive price point to encourage younger generations to try the product, and launched a “What’s your port personality?” campaign: ruby or tawny? Victoria also created cocktails to appeal to a younger demographic of consumers and bartenders. A Portugese Mojito is made with three ounces tawny port, sparkling water, fresh mint and lime. “There is no sugar added so you can taste the integrity of the port,” said Victoria. Along with three red table wines, Senhora do Convento brought 2009 and 2011 ports and a 10- and 20-year tawny. “Hopefully, a lot of these ports will be available in Ontario soon,” said Victoria.


Send the right message to the right customer at the right time A comprehensive loyalty marketing program can help you turn customers into regulars with software that lets you tailor offers and messages for maximum appeal. By David Hillar, Senior Marketing Manager, Vicinity


n the foodservice and hospitality business, trends come and go along with customers, who may or may not patronize your restaurant again after the first time. In fact, research from the Vicinity network merchant data shows that on average, 50 to 60 percent of new customers don’t come back. This is a business reality—whether you’re a single location or a large chain. At least half of your revenue comes from repeat customers, which is why your marketing needs to focus on customer loyalty. Savvy restaurant owners are discovering the value of cloud-based customer intelligence and loyalty marketing tools like Vicinity. These platforms give you the benefits of Customer Relationship Management (CRM) data storage, sophisticated analytics functionality and loyalty program management—without having to buy expensive hardware and software. You get cutting-edge marketing technology you can access online for an affordable price. No need to install complicated software or configure a database. Here are four ways a loyalty marketing platform can help you create new opportunities:


As a restaurant or bar regular, nothing feels better than having your loyalty recognized with a free drink, appetizer or dessert from the manager. An effective loyalty program rewards customers with offers they truly appreciate. It helps you to keep your top customers coming back and spending more per visit. Even better, it can help you transform those already-loyal customers into brand ambassadors who attract other customers to your business. BY TAKING ADVANTAGE OF CHANGING DEMOGRAPHICS

Loyalty program mechanics are set up to gather detailed customer information and store it in an accessible database. Knowing the demographics, lifestyle, and product preferences of your customers helps you engage them with appealing offers and rewards. So where a promotion aimed at millennial-generation customers might focus on fresh, fast organic food specials, another aimed at retired boomers might offer smaller-portion specials or emphasize healthy menu items. Statistics Canada has forecasted that by 2031, almost one-third of Canadians will be visible minorities and half that growth will be from South Asian and Chinese immigrants. Catering to this demographic with Asian-inspired menu specials will help you attract their business. BY APPEALING DIRECTLY TO SPECIFIC CUSTOMER GROUPS

Vicinity’s platform is customizable so you can create unique offers and rewards for different types of customers. Relevant, personalized marketing messages have more sway in today’s overcrowded, buzzy marketplace. The more you can segment customers into groups based on their behaviour, the easier it is to send them appealing offers

that they want to redeem. This gets them inside your restaurant, where the potential is high for cross-selling and up-selling. Vicinity’s AutoPilot tool lets you set up automatic text or email campaigns to reach out to different customer groups with highly personalized messages that are triggered automatically when certain dates (their birthday; 60 days after their last visit; one week after their first visit; etc.) or purchasing thresholds are reached. BY ANALYZING YOUR CUSTOMER DATA

Vicinity helps you create your own CRM database full of customer emails, phone numbers, birthdays, and notes about product and service preferences so you can send specific messages to specific customer groups based on demographics and purchasing behaviour. With all this data at your fingertips, you also have access to analytics through the Vicinity Dashboard to view which offers resonate best with which customer groups.

GET MORE MARKETING TIPS FROM VICINITY Download our free Loyalty Marketing Playbook today at

David Hillar is Head of Marketing at Vicinity, a complete, customizable loyalty program for small and medium-sized businesses. Vicinity provides an easy, cost-effective way to recognize, communicate with and reward customers to help drive repeat business. Launched in 2013, Vicinity is a division of Rogers Communications. More than 1,500 Canadian small businesses are part of the Vicinity loyalty program, which has more than 900,000 cardholders across Canada. To learn more, call 1-844-284-2464. October 2015 | 1 9


Collective Arts is expanding its canvas HAMILTON – For Matt Johnston and Bob Russell, Collective Arts is more than just the name of their brewery, it’s a description of their ingredients. Alongside its craft beer, each bottle sold by the brewery features the work of a visual artist or musician. “For us, it was about fusing our passion and creativity for brewing with the support of emerging artists and musicians,” Johnston said. “Our beer needs to be as creative as what’s on the outside and vice versa.” By partnering with Blippar, an image recognition app, customers are able to use their mobile device to scan the Collective Arts beer label, which directs them to a visual artist’s biography or the music of a featured recording artist. “If it’s a band, it will start playing the band’s song. You can play their video or download their songs off iTunes,” Johnston said. “If it’s an artist, you can read their bio and reach out to the artist directly. We’ve had people actually buy original pieces.” Through five series of bottles, Collective Arts has created about 400 different labels for its beer. “Craft beer is about creativity. So why do the same boring label on the front of every bottle?” Johnston said. In its first two years, Collective Arts paid about $85,000 in stipends to artists featured on its labels. The brewery announces a global call for art submissions about three or four times a year. “We are now averaging under 2,000 submissions per series,” Johnston said. “It’s a bit of a daunting task.”

Collective Arts founder Matt Johnston. Although artist selection is time consuming, the bottles are attracting the attention of the brewery’s customers. “It’s fun to see. People will sort their own six pack and pick their favourite labels,” Johnston said. Collective Arts partnered with Nickel Brook Brewing Co. to build Arts and Science Ltd., a shared 50,000-square-foot brewing space on Burlington Street East in Hamilton. In September, the brewery opened its first retail store, featuring a gallery of its 400 bottles. “Here is really where we can showcase our beers, and start having a lot of fun,” Johnston said. “It gives us a home base.” At the brewery, about 10,000 square feet have been earmarked for a hospitality centre, featuring a large bar, music venue and event space. The space is expected to open next spring.

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“We can truly bring our brand to life,” Johnston said. “We can become a real lighthouse and destination for the city.” The brewery is also expanding its distribution. “By the end of this year, or early 2016, we should be in about seven provinces,” Johnston said, noting the brand is already available in Manitoba and Saskatchewan. In Ontario, Creative Arts has three listings at the LCBO:Rhyme and Reason, an extra pale ale and the brewery’s flagship brand (5.7 abv, 55 IBU); Saint of Circumstance, a blonde ale (4.7 abv, 19 IBU) and State of Mind, a session IPA (4.4 abv, 38 IBU). The brand is also sold at about 150 bars and restaurants. “It’s exciting to see that the craft beer trend, that was rolling in the U.S., has really hit Canada,” Johnston said. “It’s rolling out to all markets.”



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Unexpected pairings in Sheraton Hotel’s lobby bars melier hosted courses where guests learn the art behind flavour pairing. “This is a concept that really spoke to the demographics of the lobby restaurant,” said chef Paul Paboujian of Toronto’s Sheraton Centre. “It gives us an opportunity to showcase Ontario with fresh, local ingredients given an innovative twist.” Paboujian encourages associates to bring forward their ideas, and to try the beers and wines. Key Sheraton properties around the world will also host Paired celebrations in the coming months to introduce guests to the new concept.

By Colleen Isherwood, Senior Editor STAMFORD, Conn. — Sheraton Hotels & Resorts, part of Starwood Hotels & Resorts, is reinvigorating its lobby bar experience with imaginative menu additions through Paired, a new food and beverage program comprised of artisanal small plates and eclectic bar snacks served alongside suggested premium wines and local craft beers. At the Sheraton Vancouver Wall Centre, guests can order baby back ribs with tangy Korean fusion barbecue sauce, toasted sesame and scallions. Recommended pairings include Driftwood’s Fat Tug IPA, a northwest style India Pale Ale from Victoria, or Mission Hill Chardonnay from the Okanagan. The lobby bar at Le Centre Sheraton Montreal features chorizo and fingerling potatoes casserole with kalamata olive garnish and roasted garlic artisan bread. Rivus Sangiovese or Les Filles du Roy, a pale golden-coloured beer with a fruity nose from Montreal are the recommended paired drinks. At the Sheraton Cavalier Calgary, it’s PB&J wings with Unibroue Maudite, a strong amber ale from Chambly, Que. And at Toronto’s Sheraton Centre,

Continuously innovating

Paired Burrata and Sam Roberts Band Session Ale. dessert-lovers can dine on cinnamon apple puffs with birch vanilla creme. The recommended beer is Spearhead Brewing Company’s Hawaiian Style Pale Ale from The Junction area of Toronto. The paired wine comes from farther afield — Robert Mondavi Reserve Napa, Cabernet. Paired stretches the boundaries of traditional pairing principles by blending ingredients together in new and unexpected ways for guests. Available at Sheraton properties worldwide, Paired is the latest of many initiatives underway for Sheraton 2020, an all-encompassing plan designed to

solidify Sheraton as a leading global hotel brand of choice.

Travel is better when paired The new menu marries small plates and bar snacks with an unexpected recommendation from Sheraton Selects — a menu of premium wines rated 85 points or higher by Wine Spectator — and a craft beer, sourced specifically from choice local brewers. Wine selections are available in a two-ounce taste, a six-ounce glass, or by the bottle. Sheraton hotel associates will better understand the best-in-class

vintages featured on the Sheraton Selects menu as they complete Treasury Wine Estates’ Wine Training & Education modules. Through its expanded lobby bar menu, Sheraton enables guests to experience more of their destinations’ various cuisines by often featuring global cuisine with local influences, while also challenging them to expand their palates. As part of the program, participating Sheraton properties will bring Paired to life with programming — ranging from educational demonstrations by local craft breweries or som-

Paired is part of Sheraton 2020, a comprehensive 10-point plan revealed in June 2015 designed to put Sheraton Hotels and Resorts firmly back into the global spotlight. Sheraton 2020 also includes a new $100 million Sheraton-focused marketing campaign; the launch of the new premier tier, Sheraton Grand; continuous innovation of the Sheraton guest experience; an unwavering commitment to service excellence; and the implementation of revenue and profit-driving initiatives to benefit owners and developers; and a goal of opening more than 150 new Sheratons by 2020.





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October 2015 | 2 1

Quattro Vinotecca’s grape expectations Quattro Hotel & Conference Centre’s expanded wine list has driven a rebranding of the property’s onsite restaurant. By Don Douloff, Assistant Editor SAULT STE. MARIE, Ont. — Quattro Hotel & Conference Centre, in Sault Ste. Marie, Ont., has rebranded its onsite restaurant to Quattro Vinotecca, to reflect and capitalize on the eatery’s expanded wine list. “The rebranding is part of the restaurant’s natural growth,” said executive chef Paul Chiappetta. “We’ve built the Quattro Chophouse brand and it’s time to evolve and take it to the next step.” The hotel opened in 1977 under the Ramada banner (and later operated as Great Northern Hotel). In 2009, Quattro Hospitality took over the property and spent $12 million on renovations, and the property joined Choice Hotels as Comfort Suites & Conference Centre. More recently, Quattro Hospitality spent another $2 million on renovations, and on July 31, the property (still under Choice Hotels) joined Choice’s Ascend Collection and changed its name to Quattro Hotel & Conference Centre. In 2010, 72-seat Quattro Chophouse + Bar launched, with Chiappetta (a Sault Ste. Marie native) as executive chef. Over time, the restaurant team has expanded the wine list from 25 to 120 labels with an emphasis on reds, the customer favourite by a wide margin, said Chia Petta, who added the restaurant’s wines have,

2 2 | Ontario Restaurant News

Executive chef Paul Chiappetta. Below, left: A steak dish. Below, right: Sliced Spanish iberico ham and sausages.

historically, “outpaced everything else in sales growth.” Cabernet Sauvignon, from Spain, California, Australia and Chile, dominates, by a fac-

tor of 2:1, since that varietal pairs well with red meat, said Chiappetta. He’s also added 30 Italian labels, such as Barolo and Valpolicella, and two Chateauneuf-du-Pape vintages from

France. Rounding out the list are 22 whites. Going forward, Chiappetta plans to augment the existing slate of wine-friendly menu items with some new dishes specifically created to match well with the pressed grape. Pairing well, for example, with the list’s reds (especially Cabs) on the current menu are steaks, veal medallions, short ribs and rack of lamb, and a charcuterie plate offering sliced Spanish Iberico ham and sausages made from the Iberian pig, as well as cheeses (parmigiano reggiano and pecorino romano). As for the upcoming menu tweaks, “we plan to look at the wine list and create dishes that go well with a certain segment of the list. We will take a varietal and come up with a dish — it could be red meat, fish or chicken — and then re-test it.” He also plans to create more wine-focused special offerings to complement promotions such as half-price wines-by-the-glass currently offered on Wednesdays. One example is Tapas and Tannins, highlighting red and white vintages, which Chiappetta expects to launch in October. He also plans to continue expanding the list, focusing on “mid-range wines, mostly reds, from Italy and France.” In response to customers’ increasing requests for post-dinner port wines, Chiappetta plans to add, to the dessert menu, a program of cheeses, to match with five ports.

AccessTO promotes barrier-free restaurants TORONTO – A team of occupational and physiotherapists throughout Toronto is building an online database of the city’s accessible restaurants. To date, features about 160 restaurants, cafes and concert venues that have made the necessary modifications to their business to accommodate customers with disabilities. “Ultimately, I wanted to create a website where people could find reliable information,” said Sylvia Guido, the website’s creator and a physiotherapist. “My ultimate goal is to get more people out in the city trying new restaurants.” Guido created the website in April 2013 as a way to provide her patients with a guide to an accessible Toronto. “I wanted to explore the accessibility of the city,” Guido said. “I was pleased to see how many places were accessible.” The website’s review team will rate restaurants, cafes and concert venues using London, Ont.’s accessibility design standards, which examine table height, floor space, entrances, washrooms, outdoor space and parking. If the business is deemed accessible, it is added to the website. AccessTO’s audience is also invited to comment about their experience at a restaurant featured on the website. “The restaurants have all been really great. Some of them get really excited we’re doing it,” Guido said. “Some of them put money and time into making their space accessible. They want people to know.” Guido will call ahead before visiting a restaurant to ask if the establishment is accessible. While many restaurants might consider themselves accessible, Guido said a single step to enter could create a barrier. To help tackle the workload, Guido partnered with the University of Toronto and was able to recruit four occupational therapists to assist with restaurant audits. Now, the website will become a case study for master of science students in occupational science and occupational therapy at the University of Toronto. The case study will examine how the AccessTO site engages consumers with disabilities. “What makes AccessTO unique from other accessibility audits is the process,” said Dr. Barry Trentham, assistant professor of Occupational Science and Occupational Therapy at U of T. “Rather than simply a rating, restaurants and other venues are qualitatively described in terms of accessible features.” The curriculum also includes creating a marketing plan for AccessTO. As well, students are expected to complete a restaurant audit using the AccessTO formula. The student audit may become a post on The Centre for Independent Living in Toronto provides a list of restaurants requiring an audit. “Our hope is that eventually an accessibility audit process that involves a collaboration between people with lived experience of disability and professionals such as occupational therapists can be further refined, developed and put to use,” Trentham said. To continue developing the website, Guido is inviting restaurants to contact AccessTO for an audit. “We would love restaurants to start contacting us,” she said. “I think it would be in their best interest.” To inquire about an audit, email info@accessTO. ca.

Air Canada and Hawksworth team up TORONTO — David Hawksworth is Air Canada’s choice chef to provide international business class and Maple Leaf Lounge customers with a “uniquely Canadian perspective on food.” Air Canada vice-president of marketing Craig Landry made the announcement at a reception held at the Royal Conservatory of Music in Toronto in September. Landry said the company looked at the top 30 chefs in Canada, narrowing it down to five front-runners. He said the company wanted signature dishes, representing the best of Canadian and local cuisine. They

studied the trends quite carefully, and analyzed what food meant to the airline business. “[Hawksworth] won our hearts,” Landry said. A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens, Hawksworth’s eponymous restaurant is housed in the Rosewood Hotel Georgia. In 2013 he launched the Hawksworth Young Chef Scholarship Foundation, which annually awards $10,000 and an international stage to boost the career of a young professional chef. Hawksworth called the deal “a once-in-

a-lifetime opportunity and a culinary dream come true.” Air Canada is planning to start the signature dishes in its international business class on flights originating from Vancouver, Calgary, Toronto, Montreal, Halifax and St. John’s. Eventually the Canadian Maple Leaf lounges will have at least one Hawksworth signature dish. Some of the dishes on the menu include yellowfin tuna tataki, smoked trout Nicoise salad, and dark chocolate fondant with blackberry compote. There is no beef or pork on the menu.

October 2015 | 2 3


“Business as usual” at Technomic following acquisition OAKBROOK TERRACE, Ill. — Winsight, formerly CSP Business Media, acquired Technomic in a deal that closed Aug. 31 for an undisclosed amount. Technomic executive vice-president Gary Karp said it would be “business as usual” at the food and foodservice industry research and insights company. “We’re very pleased with the transition and we don’t expect any real alteration in the kinds of things we do,” said Karp. For Canada, Technomic generates consumer trend reports, its foodservice planning program, trends and directions, menu and price monitors and its annual top 200 chains report. “We have a great interest in the foodservice business in Canada and we have continued to add Gary Karp. products and we would continue to do that as we see the need in the marketplace. We certainly would like to have an even bigger presence,” Karp said. Technomic’s founder, chief executive officer and president Ron Paul, is leaving the business

to spend more time with family and pursue personal interests. Paul started the company about 50 years ago. Karp, as well as the firm’s executive vicepresidents Bob Goldin and Darren Tristano, will continue on in their respective roles. Winsight is an Illinois-based events and publishing company that produces magazines, including Restaurant Business and FoodService Director. “The acquisition of Technomic represents an important step in Winsight’s growth strategy by providing our customers and audiences access to the most credible source of food industry market intelligence,” Mike Wood, chief executive officer of Winsight, said in a news release. The company recently expanded its annual Restaurant Leadership Conference with the first global event on Oct. 9, 2016 in Dubai. “They definitely see an opportunity through the collection of their media business and our research business to expand on a more globalized basis,” said Tristano.

McDonald’s commits to free-run eggs

TORONTO —McDonald’s Canada has committed to serving 100 per cent free-run eggs in its more than 1,400 Canadian locations in an effort to “meet customers’ changing expectations and preferences.” The announcement was made on Sept. 9 along with the company’s counterpart in the United States, where McDonald’s purchases about 2 billion eggs annually. This amount of eggs used in McDonald’s more than 14,000 restaurants south of the border will likely increase with the advent of all-day-breakfast across the country. In Canada, the annual number of eggs purchased by the quick-service chain is about 120 million. According to Egg Farmers of Canada, which represents more than 1,000 supply-managed farms, Canadian farmers produce more than 595 million dozen eggs per year. McDonald’s Canada will start the transition with five per cent free-run eggs, increasing the amount over a 10-year timeframe. “That’s the amount of time it will take the industry to transition. Right now, the eggs aren’t readily available,” said Rob Dick, senior director supply chain for McDonald’s Canada. “We’ve been working with our suppliers and working with industry to communicate this and work with them and we’ll continue to do this as we move forward.”

President of Burnbrae Farms Margaret Hudson explained free-run hens are able to move about within a barn and to meet demand, Burnbrae’s egg farmers will convert more housing to that system. “Every year, multiple egg farmers make a choice — their barn needs to be replaced because when you build a facility it lasts 20 to 25 years ... Every year, a number of them make a decision around what type of facility they are going to build,” said Hudson. “More farmers will be adding free-run equipment and we’ll be working with them to meet McDonald’s very high standards.” A higher-cost mode of production, free-run falls under Burnbrae’s specialty egg category, which also includes free-range (hens have outdoor access and Hudson called this method a “huge liability in the last year with avian influenza”) and organic, which are free-range and fed organic seed. She said these three housing systems account for less than 10 per cent of Burnbrae’s production. “McDonald’s, they are a very big customer and a very influential customer, but in terms of their overall egg requirement, it’s less than two per cent of Canadian [production],” said Hudson. “It’s a lot, but it’s not insurmountable, this is very do-able and we are excited to be part of this process.”


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Greg White, King Cole Ducks.

Sysco shines a spotlight on Ontario vendors

THORNHILL, Ont. — Larry Fowler went out on his own to start Alliance Purchasing Services 16 years ago. He had been in the foodservice industry for 38 years at the time and his son Brett Fowler joined him in the new venture. The group purchasing organization negotiates prices comparable to those received by large chain corporations for independent restaurants, hotels and caterers. It doesn’t charge membership fees, but receives rebates for bringing business to its authorized suppliers.

“The two of us started the business 16 years ago and it’s still going strong,” said Alliance president Brett Fowler. The company now has more than 600 members and about 35 suppliers, including Gordon Food Service, Ecolab and Coca-Cola. Moneris was recently added to Alliance’s line of suppliers. Fowler said Alliance is still with many of the original suppliers and is consistently adding new ones. “Once you get up to the business that we’re doing, suppliers start calling you,” said Fowler.

Brett Fowler (left) and Larry Fowler.

MISSISSAUGA, Ont. — In an effort to bridge the gap between the foodservice industry and its producers, Sysco Toronto invited its Ontario vendors to set up a farmers’ market. In mid-September, 21 Ontario producers gathered at 7055 Kennedy Rd., one of Sysco’s three broadline distribution centres in the province. Greg Hall, senior produce specialist for Sysco Toronto, said it was important to ensure there was representation from different categories and different sizes of vendors. Producers were asked to prepare a sample dish and tell Sysco clients about themselves and where they are located. Headquartered in Kingsville, Ont., Sunset Produce has been in the Mastronardi family since the 1940s, growing from a single commercial greenhouse to 2,000 acres of greenhouse production. Hillside Garden has been growing root vegetables in the Holland Marsh since 1935. At Spearit Farms in Norfolk County, Raymond and Brenda Lammens grow asparagus, primarily for the foodservice market. The Herbman Mike Lazet originally started selling his Port Stanley area microgreens restaurant by restaurant. Gay Lea Food, a co-operative owned by 1,200 Ontario dairy farmers, was founded in 1958. Its seven production facilities process 25 per cent of the province’s milk. Exceldor Foods’ Hanover, Ont., turkey processing facility sources its birds from 76 family-owned turkey farms in Ontario, half of which are in a 100-kilometre radius from the facility. Following its inaugural event, Hall hopes to grow the farmers’ market, and hold one each September to coincide with harvest time. Geoff Teasdale, division vice-president of merchandising for Ontario, said there are more than 10,000 SKUs at the Mississauga, Ont. distribution centre. When Sysco started fielding questions about local products, the company took on the task of finding out what qualified. A review of every product took place to determine which fell into the Foodland Ontario definition of local. “It was a huge project,” said Teasdale, adding Sysco spends million of dollars each year on Ontario local food. Now that the descriptive attribute ‘local’ has been added to the database, customers can see a roster of local availability and receive reports on what percentage of local product they purchase. Sysco is also able to give reports to farmers so they can plan for the next season. “We have to partner with someone who can supply us … so we can supply the customer without interruption,” said Hall, noting that given the increased volume and demand for local products, Sysco looks to partner with suppliers that have the size and scale.

October 2015 | 2 5


The Neil Brothers

Peter and Chris Neal are releasing Goodness: Recipes & Stories. The cookbook features a collection of 76 recipes and stories from 37 Canadian food fighters, including chefs, entrepreneurs, farmers and food activists who believe high quality, healthy food should be accessible to everyone. The book was launched at All The Best Fine Foods in Toronto on Oct. 15. As well, 50 per cent of the profit from each copy sold is donated to Community Food Centres Canada, a food advocacy organization. Peter and Chris are the founders of Neal Brothers Foods, a national brand of natural and specialty foods.

Deborah Gust

From left: Anna Colacchio, operations manager for Baskin-Robbins Canada, Donna Im, Baskin-Robbins franchisee, Natalie Joseph, field marketing manager for Baskin-Robbins Canada, and Sara Morris, field marketing manager for Baskin-Robbins US.

Happy Birthday Baskin-Robbins

WOW! Factor Desserts has announced Deborah Gust as the company’s new president. Gust previously served as vice-president of marketing before the promotion. She is also credited with contributing to assisting the company enter the health care and gluten-free markets. Before joining Wow! Factor, Gust worked as brand manager for Bolle, Agfa Canada and Cadbury Canada. Wow! Factor is a national provider of frozen desserts for the hospitality industry throughout North America.

Founded by Burton Baskin and Irvine Robbins in 1945, Baskin-Robbins celebrated its 70th birthday in September. To mark the occasion, the company gave away scoops to its loyalty program members and held community events. On Sept. 16, Baskin-Robbins hosted a community celebration at 1018 Eglinton Ave. West, the first location to open in Canada. Donna and Jimmy Im are the current franchisees of original Canadian store, which they took over 13 years ago from the son of the first Canadian franchisee. Since moving into the Canadian market in 1971, the franchise has grown to almost 100 units with a presence in Ontario, Quebec, British Columbia and Alberta.

Ian MacDougall Pierre Rivard Pierre Rivard is now president and general director of St-Hubert Group. In his new role, Rivard will have direct oversight of the executive team of the StHubert Group’s management committee as well as the presidents of restaurants and food divisions. “I am very proud to assume the direction of St-Hubert Group, after close to three years at the helm of its retail division. St-Hubert is a remarkable company that I love and admire,” Rivard said in a news release. Rivard has more than 30 years experience in the foodservice industry including 20 years as president at various companies. Rivard officially assumed his new position on Sept. 28.

Kevin Keith Kevin Keith was appointed to the position of national project manager for Jackson, Miss.-based Robot Coupe U.S.A. In his new position, Keith will be responsible for creating marketing and promotional items for Robot Coupe, a manufacturer of food processors and vegetable preparation units. He will be the internal point of contact for field testing and co-ordinating sales projects, and will work to develop programs for multi-unit chain accounts. Keith has been with Robot Coupe for 16 years, working in a variety of positions.

2 6 | Ontario Restaurant News

Chef de partie at Calgary’s Model Milk Ian MacDougall won this year’s Hawksworth Young Chef Scholarship Foundation culinary arts competition. MacDougall impressed judges with his dish of roasted squab with lobster agnolotti, nasturtium-braised endive and squab jus, earning a $10,000 prize and a stage at an international restaurant. Cynthia Laboni of Le Serpent in Montreal took home $5,000 and the title of Le Creuset’s Rising Star. Thirty-seven competitors took part in regional heats in Toronto, Calgary, Vancouver and Montreal with the eight finalists facing off in Vancouver on Sept. 12. “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,” chef David Hawksworth, restaurateur and scholarship founder, said in news release.

TO Food & Wine A partnership between Delicious Food Show and Food & Wine Magazine, saw chefs, sommeliers and producers show off their wares and know-how as thousands diverged on Evergreen Brickworks in mid-September. The three-day epicurean event included chef demonstrations and talks, tutored tastings, a farmers’ market and a tasting pavilion with 140 vendors. “This is the first time [Brickworks] has been completely taken over by food,” said Jennifer Reynolds, communications and marketing director for Evergreen Brickworks.

Head brewer Adam Pines (left) and head chef Kyle Mortimer-Proulx from Lowertown Brewery in Ottawa, at the Ontario Pavilion.

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