Pacific/Prairie Restaurant News - October 2015

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P A C I F I C / P R A I R I E Brand Culture Marketing & PromotionsOctober

2015 Vol. 21 No. 5

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P A C I F I C / P R A I R I E October 2015 Vol. 21 No. 5

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FEATURE: 2015 FRANCHISE REPORT AVAILABLE BRANDS, UNITS AND FEES

Tap and Barrel opens flagship location

By Bill Tremblay, Assistant Editor

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VANCOUVER – Rather than build a restaurant chain with environmentally friendly elements, Daniel Frankel is building a brand fused with sustainability.

In July, Frankel opened Tap & Barrel Shipyards in North Vancouver, the third restaurant under the brand. Located on Lonsdale Avenue, the 14,000-square-foot restaurant will serve as the flagship location for the Tap & Barrel brand.

“I threw everything that was important to me in one basket, which is local and sustainable,” Frankel said.

“It started becoming part of our core values.”

The first Tap and Barrel opened in Vancouver’s Olympic Village in 2012, a LEED (Leadership in Energy & Environmental Design) gold building.

The second location opened in the Vancouver Convention Centre, a LEED platinum building.

“They are really amazing as far as sustainability. It’s next level,” Frankel said.

The shipyards location, a 100-year-old building, was constructed using about 85 per cent reclaimed

material found in the Vancouver area.

The restaurant uses only LED lighting and automated systems for its exhaust, lights, televisions and fireplaces. As well, rainwater is collected and repurposed, while non-potable water is reused in the restaurant’s washrooms.

“There’s a lot of interesting technology we’ve been happy to incorporate into this site,” Frankel said. “It really is a flagship for us.”

In the kitchen, deep fryers are equipped with a filtration system to extend the life of the cooking oil.

“The other benefit is the oil is cleaner,” Frankel said.

As well, the 36 local beer brands and 16 local wines sold at Tap & Barrel are only available from a keg or barrel. Eliminating wine and beer bottles helps reduce the restaurant’s environmental footprint, as each 60-gallon wine barrel holds the equivalent of about 300 bottles.

Since opening the first Tap and Barrel, Frankel said they have saved the equivalent of 160,000 wine bottles by using the tap system.

“That means 160,000 bottles did not have to be made, recycled, labelled, corked or capped,” Frankel said, noting they sell about four times more beer than wine. “It’s interesting

Daniel Frankel. looking at the numbers and actually seeing how it impacts the earth.”

The menu is a collection of globally inspired comfort foods, made with ingredients local to B.C. Rather than create a lobster roll, which would require the restaurant to ship lobster from the East Coast, Tap and

Barrel serves a shrimp roll from the West Coast.

The menu also includes pulled pork poutine, thin crust pizzas and grilled cheese with tomato bisque.

The average check is about $27 per person.

“We want to be a place where

it’s OK for an adult to order chicken strips,” Frankel said.

The restaurant is decorated with reclaimed elements of the shipping industry, like ropes and pulleys, as well as Canadian “museum grade” art, according to Frankel.

Continued on page 5

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.”

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2015-09-01 12:40 PM

Bannock proves popular for Regina restaurant

Tashina Ashdohonk and Khaled Hossain.

Browns launches new brand LANGLEY, B.C. — Browns Restaurant Group launched a new restaurant and pub concept, London Bull, in Langley, B.C. in response to the changing way people think about food and beverage establishments.

The “saloon-style,” casual full service restaurant will focus on draft beer and quality pub food.

Created by Browns owner Scott Morison, London Bull adds to the Vancouver-based restaurant group’s roster of 40 Browns Socialhouse locations in five provinces as well as its United States brand, Scotty Browns, which has three franchises in Washington.

According to Bruce Fox, chief operating officer and vice-president of development for Browns Restaurant Group, the company has had its sights set on multi-brands for some time.

Fox said the company wasn’t specifically looking to open in Langley, where Browns has its corporate training and development restaurant, but the former East Side Mario’s site presented few conversion challenges.

The 5,000-square-foot space is “rustic, come as you are, multi-purpose,” said Fox. “It’s not an occasion-type of place.”

He noted the introduction of small neighbourhood pubs changed the food and beverage landscape about three decades ago.

The influx of visitors to Vancouver for travel and major events has also affected people’s expectations on how to use a food and beverage establishment, said Fox. “We have tourists from Germany, Britain and Japan; they’re from everywhere. We hear more foreign languages spoken here now than you can imagine,” said Fox. “As a result of responding to the tourists with more patios and less restrictions on what you can drink, or when you can drink, and the advent of things like the Food Network hitting TV 15 to 20 years ago and really informing

people’s palates and interest in food, the whole game has just changed.”

Fox said the brand is designed to be an “everyday, great place to go,” with brick walls, oldstyle lamps and classic wood tabletops, which seat about 150 guests.

Outside, there is an additional 60 seats on a patio.

“It’s not intended to be sleek or hip or funky or flashy, it’s just comfortable,” he said.

Browns Restaurant Group executive chef Jason Labahn worked with Morison to bring the pub fare vision to the menu, which includes chicken pot pie and fisherman’s pie, baked lasagna, pizzas, burgers, salads and small plates.

For future London Bull locations, Fox said Browns is looking at smaller communities like Dawson Creek and Fort St. John in northern B.C., where the restaurant group already has a presence.

“We don’t think we could build another Browns Socialhouse in Dawson Creek, but we think we could build something else and be our own competition and there’s nothing wrong with that, because if we don’t build it someone else will,” said Fox. With a Socialhouse franchise opening in Fort St. John in March, Browns has acquired another site in the community of about 17,000 residents for a London Bull, which is slated to open in the spring.

Fox said it is a corporate build, but Browns would like to franchise it. “[London Bull] gives us an ability to be deeper in our own markets and what we would rather do at this point in time strategically, is be stronger in Western Canada with multiple concepts than be spread all over Canada with one concept,” said Fox, adding while Browns is interested in franchising in Ontario, the company’s focus is closer to home in the markets they know best.

REGINA – Neechie’s Pizzeria & Taco is filling a void in Regina’s culinary landscape.

Although the city has one of the highest aboriginal populations outside of a reserve in Canada, this demographic was not reflected in Regina’s restaurant options.

Tashina Ashdohonk and Khaled Hossain noticed the untapped market and opened Neechie’s in late July. Neechie’s, located in north central Regina, is the first restaurant for the husband and wife team.

“It was something we were always planning to do. In our city, there wasn’t an aboriginal restaurant,” Ashdohonk said. “We’d always have that craving for an Indian taco or bannock burger and we couldn’t find it, unless we went to a powwow. That was all we could find.”

In the winter, the Indian taco (a mixture of ground beef, cheese, lettuce and tomato served on fried bannock bread) became more difficult to find.

“I love the taco, the only time I can have it is when they have competitions on the reserve, that’s only in the summer,” said Hossain, who

has worked in kitchens for about eight years.

“There isn’t a restaurant in Regina where you can find it. That kind of interested me.”

Now, the Indian taco is the restaurant’s most popular menu item.

“People love Indian tacos, that’s the main sell,” Ashdohonk said.

Bannock, a traditional First Nation fried bread, serves as the base for most menu items at Neechie’s.

“It’s a soft puffy homemade bread,” Hossain said. “It’s not hard to make.”

Alongside the taco, the restaurant serves a bannock-based pizza, burger and Philly cheesesteak sandwich. On average, a meal costs about $10 at the restaurant. The majority of Neechie’s business is takeout orders, but the restaurant is equipped with two tables for dining in.

Neechie’s, which means friends, is living up to its name. The restaurant has attracted interest from outside of Regina with visitors to the city making Neechie’s one of their stops.

“I’ve had people come from Calgary, B.C., Prince Albert, Manitoba,” Ashdohonk said.

Shipyards will seat about 750 guests Continued from page 3 A recent addition to the new location is a painting by Douglas Copeland.

“I curate the art much like we curate our wine lists and beer lists,” Frankel said. “We have a pretty incredible art collection.”

The shipyards location will seat about 420 people inside and 340 guests on three patios surrounding the building. Currently, the restaurant has seating for about 550 guests. A patio on the west side of the building is under construction and is expected to add about 200 seats.

Frankel entered the foodservice industry in 2001 when he opened a small coffeeshop in the Cole Harbour area of Vancouver.

“It was a tiny, tiny coffeeshop, like a couple

hundred square feet,” Frankel said. “That was a lot of fun.”

From there, he opened the Mill Marine Bistro and Pirate Pub, both of which he still owns.

Frankel has also owned the Stanley Park Pavilion, Prospect Point Lookout and Delilah’s Martini Bar. Tap & Barrel marks the first time Frankel has opened a second restaurant under the same name.

“I love it and I’m replicating it. I’d rather do one thing and do it well,” Frankel said.

Franchising the Tap and Barrel brand isn’t a consideration for Frankel. However, he is eying Seattle and Ontario as possible locations for expansion.

“We’re just getting started,” he said.

BC Connect Expo announces new demos, workshops VANCOUVER — The CONNECT Food + Drink + Lodging Expo has added to its list of demonstrations and workshops.

About 4,300 industry members are expected to attend the show at the Vancouver Convention Centre West on Oct. 18 and 19 for the expo featuring more than 320 exhibitors.

The expo has partnered with Sysco, FreshPoint and Trimpac to present an Organic Waste Workshop starting at 1 p.m. on Monday Oct. 19. The two-hour workshop includes an overview of Metro Vancouver’s organics programs,

a panel discussion featuring unique service providers, a waste audit, a waste plan template and a selection of compostable and biodegradable product solutions. Workshop attendees will also get a back-of-house tour of the convention centre, one of Vancouver’s only LEED certified buildings.

On Sunday, Oct. 18, demonstrations begin with a seminar on house made cheese, by chef Christine Beard from the Pacific Institute of Culinary Arts at 11:30 a.m.

Chef Darren Clay, from the Pacific Institute

of Culinary Arts will deliver Tantalizing Thai at 12:30 p.m. followed by The Chicken or the Egg: Which Came First? led by chef Julian Bond of the Pacific Institute of Culinary Arts at 1:30 p.m.; Oktoberfest: It’s Always Better Pairing with Beer at 2:30 p.m.; and Taking Bar Food to the Next Level with chef Brent Durec from Sysco Kelowna at 3:30 p.m.

On Monday, Oct. 18, Classic Butchery: Getting Back to Meat Cutting Basics with Rick Dolman from Sysco Vancouver begins at 10:30 a.m. followed by House Made Noodles at 11:30

a.m.; Delicious Desserts: It’s Easy & Healthy! aka Cooking with Avocados led by Cassandra Anderton of Avocados from Mexico Ambassador at 12:30 p.m.; Going Ocean Wise: Cooking with Sustainable Seafood with chef Poyan Danesh of Ocean Mama Seafood at 1:30 p.m.; Enhance Your Menu with Cocktail Pairings with chef Andrew Mott, Sysco Vancouver at 2:30 p.m.; and Oktoberfest – Pairings inspired

by Beer! at 3:30 p.m.

For more information about the expo, or to register, visit connectshow.com.

October 2015 | 5

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

EDITORIAL

A letter to our valued readers

I

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.

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.

Toptable Group expands presence in Whistler WHISTLER, B.C. — Toptable Group announced plans for a dual-concept property at its second location in Whistler, B.C. Bar Oso and The Cellar by Araxi are slated to open this fall at #9 – 4222 Village Square.

“These exciting new spaces, beautifully created by Box Interior Design, are a great extension for Araxi Restaurant and our talented team,” Toptable Group president Michael Doyle said in a news release.

Bar Oso will serve sharing plates, cocktails and approachable wines. The Cellar

by Araxi will extend Toptable’s private dining and meeting space options in the area, according to Doyle.

Bar Oso — “oso” meaning “bear” in Spanish — will offer Spanish-influenced small plates including Iberico ham, bocadillos and pinxtos, chilled seafood, and house-made charcuterie.

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The Cellar by Araxi features wine walls and a dedicated wine room, which can be divided in half for events, and will have a show kitchen for interactive chef demonstrations.

Araxi’s executive chef James Walt and restaurant director Neil Henderson will oversee operations at both new concepts.

Casino opens in Kamloops KAMLOOPS, B.C. – Cascades Casino opened its doors in Kamloops this August.

The $40 million, 65,000-square-foot gaming destination, operated by Gateway Casinos and Entertainment, includes a gaming floor, space for live entertainment and several dining options including MATCH Eatery & Public House and Atlas Steak + Fish.

Cascades Kamloops employs about 330 people with an annual payroll of about $7 million.

Gateway is also redeveloping two properties in Edmonton.

Aramark lands Rogers Place EDMONTON — Oilers Entertainment Group announced on Aug. 27 a partnership with Aramark to provide food and beverage services for Rogers Place, the new home of the Edmonton Oilers scheduled to open next September.

Under terms of the five-year agreement, Aramark will manage the arena’s entire food and beverage program, including general concessions, suites and club level dining, restaurants and catering.

According to a news release, Aramark will work closely with regional purveyors, suppliers and restaurateurs to develop a robust food and beverage package.

Plans include integrating culinary

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Colleen Isherwood ext. 231 · cisherwood@canadianrestaurantnews.com MANAGING EDITOR

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Don Douloff ext. 232 · ddouloff@canadianrestaurantnews.com SENIOR ACCOUNT MANAGER

Debbie McGilvray ext. 233 · dmcgilvray@canadianrestaurantnews.com ACCOUNT MANAGER

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Peter Elliott ext. 228 · pelliott@canadianrestaurantnews.com

CONTACT US: 905-206-0150

PACIFIC/PRAIRIE RESTAURANT NEWS VOLUME 21 · NO. 5 · OCTOBER 2015

NEWS BRIEFS Russell Food Equipment sold

PUBLISHER

Steven Isherwood ext. 236 · sisherwood@canadianrestaurantnews.com

concepts and menu options that engage customers and partners, and incorporate modern design trends, the latest cooking techniques and advanced technology.

Hurrier expands to Vancouver VANCOUVER — Online bike delivery company Hurrier is expanding to Vancouver in October.

The service also expanded to Montreal in September.

Since launching in 2013 in Toronto, the company has seen vendor growth of almost 200 restaurants.

Hurrier organizes the delivery process from the restaurant’s kitchen to customers’ doors.

The company co-ordinates deliveries using an algorithm to identify the best route and driver for each order. According to the company, average delivery time is 30 minutes.

Pacific/Prairie Restaurant News (www.pacificprairierestaurantnews.com) is published 6 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

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Pubs raise cash for injured server VANCOUVER — A pub crawl held in Vancouver’s Gastown neighbourhood on the evening of Aug. 6 raised $16,500 for a server seriously injured in a snowboarding accident earlier this year.

The event raised about $9,000, which the BC Hospitality Foundation matched with a contribution of $7,500.

The fundraiser benefitted Shannon Elmer, a waitress at Gastown’s The Bourbon pub who suffered a major spinal cord injury Apr. 11, after being hit by a skier while snowboarding at Whistler Blackcomb Ski Resort, in Whistler, B.C. The pub crawl visited The Bourbon, The Metropole Community Pub, Hastings Warehouse, The Pint Vancouver, Blarney Stone and The Portside Pub.

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Firecrust mixes old with new SURREY, B.C. — Firecrust Neapolitan Pizzeria is mixing traditional pizza preparation with fast casual service.

By the end of this year, Alberta will be home to two of the first Firecrust locations in Canada. The Grande Prairie location is scheduled to open in November, followed by Lloydminster in December 2015.

Principals of Firecrust have been involved in the development and operation of other brands including Wok Box, The Chopped Leaf and Famoso Neapolitan Pizzeria.

The latter two have been sold in recent years.

The Surrey, B.C.-based brand first opened two locations in Dallas, Texas, in 2014 to capitalize on the fast casual “pizza craze” in the United States, according to Firecrust chief executive officer Scott Bender.

Plans for the brand in 2016 include four to six more units including locations in downtown Vancouver, Surrey, Edmonton, Red Deer, Alta., and Winnipeg.

Ranging in size from 2,500 to 3,000 square feet with between 75 and 90 seats, Bender said the design includes elements reminiscent of old world Italy with exposed brick, wood and tiles with a bell-shaped oven in the middle of the restaurant.

The twist, he said, is customization and quick service.

Dough is hand-stretched to order and customers can choose toppings, which include prosciutto, a selection of salamis, sausages, fresh mozzarella, oven-roasted vegeta-

bles and fresh herbs.

“It’s at your table in about 90 seconds,” said Bender.

Operating according to VPN (Associazione Vera Pizza Napoletana) standards with respect to dough preparation and cooking, Firecrust’s customization option means its locations cannot actually be designated.

“We aren’t allowed to be VPN, although we’re very close to it,” said Bender, noting training occurs at the VPN pizza school in California.

The dough sits on a wood paddle, instead of going straight in the oven, while customers choose their toppings from the line.

“In VPN standards you have to make the pizza on the granite, then pull it to the wood paddle and put it in the oven, so we’re working with them to truly be VPN,” said Bender.

Prices at Firecrust start at $9 for an 11-inch pizza and Firecrust also serves a selection of craft beer and wines.

Although the first two Canadian locations are being opened by successful franchisees of the Wok Box brand, Bender said Firecrust plans to mainly open corporate locations with partners instead of franchise owners.

“We want to keep our finger in the pie and make sure it’s done the right way because Neapolitan is a way, you can’t change it. If you don’t do the dough right, it’s a disaster and we feel that it’s better we look at it as a corporate/franchisee partnership, so we’d be involved in all the stores,” said Bender.

Pulled pork proves profitable for Vancouver restaurateurs VANCOUVER – While Stefan Holm’s and Ben Thornhill’s plan to open a sports bar never materialized, one of concept’s menu items has thrived.

Thornhill, who was working in finance in the United States at the time, convinced Holm to join him in the foodservice venture.

“I don’t like sports or drunk people. It was a pretty convincing argument for me to get into this,” Holm said.

Thornhill left the United States and returned to his native Vancouver to begin planning the concept.

“I had a business background, but I’ve never worked in a restaurant before,” Thornhill said.

With the guidance of Holm’s parents — his father Wayne Holm created the Spectra Group of Great Restaurants and led Cara Operations Ltd. in the late ‘90s, while his stepmother is a concept chef — they began to plan their sports bar.

“Having that experience kind of gave us a huge confidence boost that we could take a run at this,” Thornhill said.

However, after selecting their location, they discovered exhaust regulations in Vancouver meant they would have to complete costly retrofits to make the bar operational.

“We realized that sports bar wasn’t going to work,” Holm said. “It was a happy accident.”

As they worked on the concept, their menu’s pulled pork sandwich captured their attention more than the bar.

“When we were explaining the sports bar concept to everyone, we’d spend 15 minutes talking about how awesome this sandwich on our menu was and five minutes talking about the rest of the sports bar,” Thornhill said.

From there, Hubbub Sandwiches and Salad Bliss was born. About four and a half years ago, they opened their

first location in downtown Vancouver. Since then, Thornhill and Holm have opened two other locations in Vancouver. The third Hubbub opened on Cambie Street in August, and they recently signed the lease for their fourth restaurant, which is scheduled to open in 2017 in North Vancouver.

“I’ve always been a fan of doing something simple and really well,” Thornhill said.

Hubbub offers a choice of five proteins on a bun or salad: pulled pork, turkey sausage, chicken breast, veggie or prawns. The sandwiches and salads cost $8 to $10.

“It’s not like a chain sub shop with numerous options,” Thornhill said. “We just want to make an easy decision for you.”

While they began as a sandwich shop, salads were added to the menu to appease the veto vote.

“When a group of friends or group of coworkers go for lunch, there might be that one person that’s a little more particular,” he said. “That one person is going to end up driving where they are going.”

Thornhill added their salads have become a popular menu item.

“It didn’t take long to realize you can’t eat big meaty sandwiches every day of the week,” he said. “ºThat’s been a huge advantage to our repeatability.”

The restaurants range in size between 800 and 1,450 square feet and feature an open kitchen and seating for about 30 people.

While Holm and Thornhill are not considering franchising, they plan to open more corporate stores.

“The main focus for us right now is to get to a five or six unit total in Vancouver,” Thornhill said. “We definitely want to continue to grow.”

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October 2015 | 7

8 | Pacific/Prairie Restaurant News

2015

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

Franchise Report ANNUAL LIST OF FRANCHISE PROPERTIES

RESEARCHED BY: PETER ELLIOTT

— 123 — 241 Pizza (Chairman’s Brand CorP) TEL: 416-288-8515 www.241pizza.com PERSONNEL: 416-288-8515 TYPE: Quick Service MENU ITEMS: Pizza, chicken wings, potato wedges.

UNITS (WEST): 7 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 www.aw.ca TYPE: Quick Service MENU ITEMS: The Burger Family (hamburgers), chicken, fries.

UNITS (WEST): 441 UNITS (CAN): 841 FRANCHISE FEE: $55,000 ROYALTY FEE: 2.50% AD FEE: 2.50% aBC Country restaurants (FdF) TEL: 604-637-7272 www.abcCountry.ca PERSONNEL: Gordon Beattie TYPE: Family MENU ITEMS: Breakfast, sandwiches, burgers, salads, Smokehouse BBQ , desserts.

UNITS (WEST): 25 UNITS (CAN): 25 FRANCHISE FEE: $50,000 ROYALTY FEE: 4.00% AD FEE: 2.00% alBert’s Family restaurants TEL: 780-429-1259 www.albertsfamilyrestaurants.com PERSONNEL: Mark Siderson TYPE: Family MENU ITEMS: Sandwiches, soup, burgers, salad.

UNITS (WEST): 11 UNITS (CAN): 11 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% aPPleBee’s neighBourhood Bar & grill TEL: 647-533-3333 www.applebeescanada.com PERSONNEL: Chris Wren TYPE: Casual MENU ITEMS: Ribs, steak, chicken, fajitas, fish, salads.

UNITS (WEST): 8 UNITS (CAN): 18 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 3.50%

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

UNITS (WEST): 45 UNITS (CAN): 80 FRANCHISE FEE: $37,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

—B— Badass JaCk’s suBs & WraPs Co. ltd.

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

UNITS (WEST): 10 UNITS (CAN): 10 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 2.00% Bagel stoP, the TEL: 416-398-5538 www.thebagelstop.com PERSONNEL: Felix Zonenberg TYPE: Quick Service MENU ITEMS: Bagels, bagel sandwiches, coffee, other beverages.

UNITS (WEST): 1 UNITS (CAN): 22 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 2.00% Baskin-roBBins (dunkin’ Brands Canada inC.) TEL: 800-859-5339 www.baskinrobbins.ca PERSONNEL: Russell Pagan TYPE: Quick Service MENU ITEMS: Ice cream, specialty beverages and pastries, cakes.

UNITS (WEST): 13 UNITS (CAN): 117 FRANCHISE FEE: $20,000 ROYALTY FEE: 1.00% AD FEE: 5.00% Bean around the World CoFFees TEL: 604-990-7244 www.batw.ca PERSONNEL: Pete Boeda TYPE: Casual MENU ITEMS: Coffee.

UNITS (WEST): 24 UNITS (CAN): 24 Beaver tails Canada inC. TEL: 514-392-2222 www.beavertailsinc.com PERSONNEL: Pino Di Ioia TYPE: Quick Service

MENU ITEMS: Pastry treats.

UNITS (WEST): 8 UNITS (CAN): 100 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00%

www.buffalowildwings.com TYPE: Casual MENU ITEMS: Chicken.

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

Blenz the Canadian CoFFee ComPany ltd.

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

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

Burger king restaurants oF Canada inC. TEL: 416-462-0199 www.burgerking.ca PERSONNEL: Jacqui McGregor TYPE: Quick Service MENU ITEMS: Burgers, chicken, salads, fries, breakfast and soft drinks.

UNITS (WEST): 89 UNITS (CAN): 280 FRANCHISE FEE: $55,000 ROYALTY FEE: 4.00% AD FEE: 4.00%

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

UNITS (WEST): 163 UNITS (CAN): 292 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 6.00% Boston Pizza international inC. TEL: 905-848-2700 www.bostonpizza.com PERSONNEL: East: Robert Longtin, Ontario: Felix Decata, West: Cal Briscoe TYPE: Casual MENU ITEMS: Pizza, pasta, ribs, salads, appetizers.

UNITS (WEST): 207 UNITS (CAN): 367 FRANCHISE FEE: $60,000 ROYALTY FEE: 7.00% AD FEE: 2.50% BourBon street grill (irg) www.irg168.com TYPE: Quick Service MENU ITEMS: Cajun and Creole cuisine.

UNITS (WEST): 10 UNITS (CAN): 37 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 1.00%

—C— Carl’s Jr. restaurants TEL: 805-745-7587 www.carlsjr.ca PERSONNEL: Jeff Branton TYPE: Casual MENU ITEMS: Burgers, fries, shakes.

UNITS (WEST):12 UNITS (CAN): 19 FRANCHISE FEE: $45,000 US ROYALTY FEE: 5.00% AD FEE: 4-7.00% ChaChi’s TEL: 403-289-2950 www.chachis.ca TYPE: Casual MENU ITEMS: Sandwiches, snacks, sides and salads.

UNITS (WEST): 10 UNITS (CAN): 10 ChiCken CheF Canada ltd.

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

UNITS (WEST): 32 UNITS (CAN): 33 FRANCHISE FEE: $12,000 ROYALTY FEE: 3.00%

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

UNITS (WEST): 39 UNITS (CAN): 40 FRANCHISE FEE: $50,000

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

UNITS (WEST): 20 UNITS (CAN): 21 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

BuFFalo Wild Wings TEL: 952-253-0731

ChiCken on the Way TEL: 403-283-5532

www.chickenonthewaycalgary.com PERSONNEL: Russ Dunn TYPE: Quick Service MENU ITEMS: Chicken.

UNITS (WEST): 5 UNITS (CAN): 5 FRANCHISE FEE: $20,000 Chili’s grill & Bar TEL: 905-264-9977 www.chilis.ca PERSONNEL: Gerry Inglis TYPE: Casual MENU ITEMS: Steaks, fajitas, burgers, salads, ribs, margaritas.

UNITS (WEST): 13 UNITS (CAN): 14 ChroniC taCos TEL: 949-680-4602 www.eatchronictacos.com TYPE: Casual MENU ITEMS: Tacos.

UNITS (WEST): 3 UNITS (CAN): 3 FRANCHISE FEE: $40,000 US ROYALTY FEE: 6.00% AD FEE: 2.00% ChuCk e Cheese’s (CeC entertainment) TEL: 972-257-3056 www.chuckecheese.com TYPE: Casual MENU ITEMS: Pizza, sandwiches, salads, appetizers, buffalo wings, breadsticks, mozzarella sticks and fries.

UNITS (WEST): 5 UNITS (CAN): 14 ChurCh’s ChiCken TEL: 770-350-3881 www.churchs.com PERSONNEL: Zack Kollias TYPE: Quick Service MENU ITEMS: Chicken, potatoes, french fries, corn, desserts.

UNITS (WEST): 15 UNITS (CAN): 15 FRANCHISE FEE: $15,000 US ROYALTY FEE: 5.00% AD FEE: 5.00% CoFFee Culture CaFe & eatery (oBsidian grouP) TEL: 877-272-2952 www.coffeeculturecafe.com PERSONNEL: George Karamountzos TYPE: Casual MENU ITEMS: Coffees, desserts, sandwiches, soups and catering.

UNITS (WEST): 3 UNITS (CAN): 51 FRANCHISE FEE: $20,000 ROYALTY FEE: 7.00% AD FEE: 2.00% Cora FranChise grouP inC. TEL: 888-673-2672 www.chezcora.com

PERSONNEL: Liz Riley TYPE: Family MENU ITEMS: Breakfast items, lunch, panini, crepe, salads.

UNITS (WEST): 26 UNITS (CAN): 128 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 3.50% Country style (mty) TEL: 905-764-7066 www.countrystyle.com PERSONNEL: Jonathon Czerwinski TYPE: Quick Service MENU ITEMS: Coffee, deli, muffins, pastries, soups, sandwiches.

UNITS (WEST): 1 UNITS (CAN): 412 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.50% AD FEE: 3.50% CrePe de liCious TEL: 905-326-2969 www.crepedelicious.com PERSONNEL: Elik Farin TYPE: Casual MENU ITEMS: Crepes.

UNITS (WEST): 7 UNITS (CAN): 20 FRANCHISE FEE: $25,000 Cultures (mty) TEL: 514-336-8885 www.cultures-restaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Salads, soups, sandwiches, smoothies.

UNITS (WEST): 7 UNITS (CAN): 48 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

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

UNITS (WEST): 336 UNITS (CAN): 660 FRANCHISE FEE: $30,000 de dutCh Pannekoek house restaurants TEL: 604-543-3101 www.dedutch.com PERSONNEL: Melissa Oliver TYPE: Casual MENU ITEMS: Serving breakfast, brunch and lunch, Dutch cuisine and West Coast favourites with a Dutch twist.

UNITS (WEST): 22 UNITS (CAN): 22 FRANCHISE FEE: $37,500

ROYALTY FEE: 5.00% AD FEE: 3.00% denny’s oF Canada inC. (denCan) (nor) TEL: 604-730-6620 www.dennys.ca PERSONNEL: Keith Keen TYPE: Casual MENU ITEMS: General family fare, breakfast.

UNITS (WEST): 43 UNITS (CAN): 53 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.00% AD FEE: 2.00% domino’s Pizza TEL: 519-326-5280 www.dominos.ca TYPE: Quick Service MENU ITEMS: Pizza, wings, Cinna Stix, bread sticks.

UNITS (WEST): 156 UNITS (CAN): 385 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.50% AD FEE: 4.00% don Cherry’s sPorts grill inC. TEL: 866-821-0468 www.doncherryssportsgrill.com TYPE: Quick Service MENU ITEMS: Wings, steaks, pasta, ribs, burgers, salads, sandwiches.

UNITS (WEST): 2 UNITS (CAN): 13 FRANCHISE FEE: $$50,000 ROYALTY FEE: 2.75% dooly’s inC. TEL: 506-857-8050 www.doolys.ca PERSONNEL: Pierre Lariviere TYPE: Quick Service MENU ITEMS: Finger foods, pizza, simple entrees.

UNITS (WEST): 1 UNITS (CAN): 63 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: % dunn’s Famous TEL: 514-395-1927 www.dunnsfamous.com TYPE: Casual MENU ITEMS: Smoked meat, steak, burgers, poutine.

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

—e— earls restaurants TEL: 604-984-4606 www.earls.ca PERSONNEL: Kathy Humphrey TYPE: Casual MENU ITEMS: Globally-inspired salads, pizzas, pastas, chicken,

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steaks.

UNITS (WEST): 55 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 (WEST): 7 UNITS (CAN): 80 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00% Edo intErnational Food inC. TEL: 403-568-5641 www.edojapan.com PERSONNEL: Terry Foster TYPE: Casual MENU ITEMS: Teriyaki chicken, sukiyaki beef, udon soup, yakisoba noodle dishes, sushi.

UNITS (WEST): 90 UNITS (CAN): 96 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00% ElEphant and CastlE (Franworks) TEL: 403-263-4323 www.elephantcastle.com TYPE: Casual MENU ITEMS: Fish and chips, British pub fare.

UNITS (WEST): 3 UNITS (CAN): 5 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: % EsquirEs CoFFEE housE TEL: 604 541-1004 www.esquirescoffee.net PERSONNEL: Suzanne Short TYPE: Quick Service MENU ITEMS: Coffee, teas, milkshakes, Italian sodas, smoothies, lunch items, cakes.

UNITS (WEST): 10 UNITS (CAN): 10 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 4.00% ExtrEME pita (MtY) TEL: 905-820-7887 www.extremepita.com PERSONNEL: Vince Morano TYPE: Quick Service MENU ITEMS: Pita pizza, pita sandwiches with grilled fillings, smoothies.

UNITS (WEST): 85 UNITS (CAN): 179 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

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

UNITS (WEST): 12 UNITS (CAN): 12 FRANCHISE FEE: $15,000 ROYALTY FEE: 4.00% FaMoso nEapolitan pizzEria TEL: 604-356-9737 www.famoso.ca PERSONNEL: Christian Bullock TYPE: Casual MENU ITEMS: Appetizers, pizza, pasta, salads, desserts.

UNITS (WEST): 23 UNITS (CAN): 26 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% FaMous davE’s TEL: 952-294-3100 www.famousdaves.com PERSONNEL: Victor Salamone TYPE: Casual MENU ITEMS: Ribs.

UNITS (WEST): 1 UNITS (CAN): 1 FatburgEr (FdF) TEL: 604-637-8002 www.fatburgercanada.com PERSONNEL: Jeff Young / Frank DiBenedetto TYPE: Casual MENU ITEMS: Hamburgers, chili dogs, fries, onion rings, lemonade, hand-scooped ice

cream shakes.

UNITS (WEST): 43 UNITS (CAN): 44 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 3.00% FEta & olivEs TEL: 416-251-3353 www.fetaolivesgrill.com PERSONNEL: Vicki Vasiliou TYPE: Quick Service MENU ITEMS: Greek food.

UNITS (WEST): 2 UNITS (CAN): 12 Fit For liFE TEL: 905-826-0862 www.fitforlifefood.com PERSONNEL: Angela Bennett TYPE: Quick Service MENU ITEMS: Sandwiches, soups, salads.

UNITS (WEST): 1 UNITS (CAN): 23 ROYALTY FEE: 7.00% FlYing wEdgE pizza TEL: 604-681-1288 www.flyingwedge.com TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (WEST): 9 UNITS (CAN): 9 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 4.50% Fox and FiddlE Corporation TEL: 416-385-7705 www.foxandfiddle.com TYPE: Casual MENU ITEMS: Nachos, wings, steaks, pub fare.

UNITS (WEST): 2 UNITS (CAN): 17 FRANCHISE FEE: $40,000 FrEsh hEalthY CaFE TEL: 604-553-1404 www.freshrestaurants.com TYPE: Casual MENU ITEMS: Healthy foods.

UNITS (WEST): 4 UNITS (CAN): 6 FrEsh sliCE pizza TEL: 604-251-7444 www.freshslice.com PERSONNEL: Frank Alexander TYPE: Quick Service MENU ITEMS: Pizza, pasta, omelettes, salad, side dishes.

UNITS (WEST): 71 UNITS (CAN): 77 FRANCHISE FEE: $29,900 FrEshii TEL: 312-636-8049 www.freshii.com PERSONNEL: Matthew Corrin TYPE: Casual MENU ITEMS: Custom-designed salads made from more than 70 ingredients.

UNITS (WEST): 11 UNITS (CAN): 45 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% FrEshlY squEEzEd FranChisE JuiCE Corporation TEL: 905-695-2614 www.freshlysqueezed.ca PERSONNEL: Talal Samadi TYPE: Quick Service MENU ITEMS: Juice.

UNITS (WEST): 1 UNITS (CAN): 48

—g— gingEr bEEF pEking housE TEL: 403-272-0688 www.gingerbeef.ca PERSONNEL: James Leung TYPE: Casual MENU ITEMS: Chinese cuisine.

UNITS (WEST): 9 UNITS (CAN): 9 gondola pizza inCoMparablE Canada (1981) ltd.

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

UNITS (WEST): 12 UNITS (CAN): 14 good Earth CaFEs ltd.

TEL: 403-294-9330 www.goodearthcafes.com TYPE: Casual MENU ITEMS: Coffee and espresso-based beverages, cold

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drinks, baked goods, soups, salads, and panini.

UNITS (WEST): 44 UNITS (CAN): 45 FRANCHISE FEE: $35,000 ROYALTY FEE: 7.00% AD FEE: 3.00% grandMa lEE’s bakErY CaFE TEL: 800-661-2712 www.grandmalees.ca TYPE: Casual MENU ITEMS: Pastries.

UNITS (WEST): 13 UNITS (CAN): 13 grEat Canadian bagEl, ltd., thE TEL: 905-566-1903 www.greatcanadianbagel.com PERSONNEL: Ed Kwiatkowski TYPE: Quick Service MENU ITEMS: Bagels, salads, soups, sandwiches, coffee, desserts.

UNITS (WEST): 4 UNITS (CAN): 25 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.50% grEat CookiEs bY gEorgE inC. TEL: 780-477-6853 www.cookiesbygeorge.com PERSONNEL: Linda Duffus TYPE: Quick Service MENU ITEMS: Cookies, gifts of cookies, fresh baked goods, coffee, beverages.

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

—h— harvEY’s (Cara) TEL: 416-979-1120 www.harveys.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Burgers, chicken, salads, fries.

UNITS (WEST): 25 UNITS (CAN): 261 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00% hootErs rEstaurants TEL: 919-459-6453 www.hooters.com PERSONNEL: Mark Whittle TYPE: Casual MENU ITEMS: Wings, burgers, seafood etc.

UNITS (WEST): 4 UNITS (CAN): 9 FRANCHISE FEE: $75,000 US ROYALTY FEE: 5.00% AD FEE: 2.00% houston pizza TEL: 306-757-8288 www.houstonpizza.ca PERSONNEL: Jim Kolitsas TYPE: Casual MENU ITEMS: Pizza, pasta, subs, wings, salads, sandwiches, burgers, chicken.

UNITS (WEST): 11 UNITS (CAN): 11 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 3.00% huMptY’s FaMilY rEstaurants TEL: 403-269-4675 www.humptys.com PERSONNEL: Sergio Terrazas TYPE: Family MENU ITEMS: Breakfast, lunch, and dinner. North American family fare.

UNITS (WEST): 48 UNITS (CAN): 48 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

—i— intErnational housE oF panCakEs (ihop) TEL: 866-995-DINE www.ihop.com PERSONNEL: Ed Jeske TYPE: Family MENU ITEMS: Breakfast menu, pancakes, sandwiches, salads, steaks.

UNITS (WEST): 17 UNITS (CAN): 23

—J— Java ExprEss TEL: 604-595-5282 www.javaexpress.ca TYPE: Casual MENU ITEMS: Coffee.

UNITS (WEST): 4 UNITS (CAN): 4 JiMMY thE grEEk TEL: 416-214-9237 www.jimmythegreek.com PERSONNEL: Jim Antonopoulos TYPE: Quick Service MENU ITEMS: Greek food, souvlaki, gyro, spinach pie, greek salad, moussaka.

UNITS (WEST): 9 UNITS (CAN): 45 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 1.00% JoEY’s onlY FranChising ltd.

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

UNITS (WEST): 52 UNITS (CAN): 61 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.50% AD FEE: 2.00% JoEY’s urban TEL: 403-243-4584 www.joeysurban.ca PERSONNEL: Rob Hilditch TYPE: Casual UNITS (WEST): 6 UNITS (CAN): 6 ROYALTY FEE: 4.50% AD FEE: 2.00% Jugo JuiCE (MtY) TEL: 403-207-5850 www.jugojuice.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Smoothies, protein shakes, wraps.

UNITS (WEST): 91 UNITS (CAN): 129 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 4.00% JunglE JiM’s rEstaurants saFari EatErtainMEnt TEL: 709-745-5467 www.junglejims.ca PERSONNEL: Stephen Pike TYPE: Casual MENU ITEMS: Chicken, steak, ribs, seafood, pasta, burgers, sandwiches, salads, Mexican, kids’ menu.

UNITS (WEST): 1 UNITS (CAN): 27 ROYALTY FEE: 4.00% AD FEE: 2.00%

—k— kEg rEstaurants ltd.

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

UNITS (WEST): 42 UNITS (CAN): 91 FRANCHISE FEE: $75,000 ROYALTY FEE: 6.00% AD FEE: 2.00% kElsEY’s rEstaurants (Cara) TEL: 416-979-1120 www.kelseys.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied.

UNITS (WEST): 3 UNITS (CAN): 72 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00% kFC Canada (YuM!) TEL: 416-664-5261 www.kfc.com PERSONNEL: Kiet Ngo TYPE: Quick Service MENU ITEMS: Chicken on the bone, sandwiches, snackables, salads, fries.

UNITS (WEST): 239 UNITS (CAN): 643 FRANCHISE FEE: $48,400 US ROYALTY FEE: 6.00% AD FEE: 5.00%

kErnEls popCorn ltd.

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

UNITS (WEST): 27 UNITS (CAN): 72 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 1.00% kiM Chi (MtY) TEL: 514-336-8885 www.kimchidelight.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Korean.

UNITS (WEST): 3 UNITS (CAN): 8 FRANCHISE FEE: $30,000 koYa Japan inC. (MtY) TEL: 514-336-8885 www.koyajapan.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine; teriyaki meals, noodles, soups, sushi.

UNITS (WEST): 15 UNITS (CAN): 22 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00%

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

UNITS (WEST): 14 UNITS (CAN): 56 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 2.00% littlE CaEsars oF Canada inC. TEL: 905-822-7899 www.littlecaesars.ca PERSONNEL: Marianne Schuts TYPE: Quick Service MENU ITEMS: Pizza, wings, crazy bread, Italian bread, crazy sauce.

UNITS (WEST): 101 UNITS (CAN): 216 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% littlE shEEp Mongolian hot pot TEL: 604-710-9019 www.littlesheephotpot.com TYPE: Casual MENU ITEMS: Mongolian food.

UNITS (WEST): 4 UNITS (CAN): 7

—M— ManChu wok (MtY) TEL: 416-484-1132 www.manchuwok.com PERSONNEL: Mariellen Clark TYPE: Quick Service MENU ITEMS: Chinese fast food cuisine.

UNITS (WEST): 23 UNITS (CAN): 68 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00%

UNITS (WEST): 33 UNITS (CAN): 117 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 4.00% MCdonald’s rEstaurants oF Canada ltd.

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

UNITS (WEST): 483 UNITS (CAN): 1,440 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 4.00% MEMphis bluEs bbq housE www.memphisbluesbbq.com TYPE: Casual MENU ITEMS: Barbecue.

UNITS (WEST): 7 UNITS (CAN): 7 MEnChiE’s FrozEn Yogurt TEL: 647-723-5169 www.menchies.ca PERSONNEL: David Shneer TYPE: Casual MENU ITEMS: Self service, payby-the-weight frozen yogurt.

UNITS (WEST): 46 UNITS (CAN): 111 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00% MMMuFFins (thrEECaF brands Canada inC.) TEL: 905-482-7314 www.mmmuffins.com TYPE: Quick Service MENU ITEMS: Muffins, coffee, cookies, pastries, cold drinks.

UNITS (WEST): 3 UNITS (CAN): 12 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 2.00% Mongo’s grill TEL: 208-639-3306 www.mongosgrill.com TYPE: Casual MENU ITEMS: Mongolian food.

UNITS (WEST): 2 UNITS (CAN): 4 Montana’s (Cara) TEL: 416-979-1120 www.montanas.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied.

UNITS (WEST): 33 UNITS (CAN): 91 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00% MoxiE’s rEstaurants l.p. (nor) TEL: 403-543-2611 www.moxies.com PERSONNEL: Laurids Skaarup TYPE: Casual MENU ITEMS: Signature salads, entrees (lemon pepper halibut, honey garlic steak), desserts.

UNITS (WEST): 36 UNITS (CAN): 65 FRANCHISE FEE: $100,000

UNITS (CAN): 296 FRANCHISE FEE: $15,000 ROYALTY FEE: 6.00% AD FEE: 3.00% Mrs. FiElds original CookiEs TEL: 905-426-2551 www.mrsfields.ca PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Cookies, pretzels, yogurt.

UNITS (WEST): 3 UNITS (CAN): 19 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% MuCho burrito (MtY) TEL: 905-820-7887 www.muchoburrito.com TYPE: Quick Service MENU ITEMS: Mexican food, burritos, quesadillas, tacos.

UNITS (WEST): 34 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 www.nandos.ca PERSONNEL: Paul Dean TYPE: Casual MENU ITEMS: Portuguese-style flame-grilled chicken, salads and sides.

UNITS (WEST): 20 UNITS (CAN): 29 FRANCHISE FEE: $35,000 ROYALTY FEE: 6.00% AD FEE: 3.00% nathan’s FaMous TEL: 516-338-7220 www.nathansfamous.com PERSONNEL: Blair Christianson TYPE: Casual MENU ITEMS: Hot dogs, fries, burgers.

UNITS (WEST): 2 UNITS (CAN): 2 nEw York FriEs (Cara) TEL: 416-963-5005 www.newyorkfries.com PERSONNEL: Safiah Arooz TYPE: Quick Service MENU ITEMS: Fresh cut fries, variety of specialty poutines, hot dogs, soft drinks and toppings.

UNITS (WEST): 51 UNITS (CAN): 120 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% niakwa pizza TEL: 204-257-5469 www.niakwapizza.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (WEST): 7 UNITS (CAN): 7 noodlEbox www.noodlebox.net TYPE: Casual MENU ITEMS: Noodles.

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

—o—

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

UNITS (WEST): 51 UNITS (CAN): 80 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

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

UNITS (WEST): 26 UNITS (CAN): 26 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

old spaghEtti FaCtorY Canada ltd.

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

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

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

UNITS (WEST): 7 UNITS (CAN): 21

Mr. souvlaki (MtY) TEL: 514-336-8885 www.mrsouvlaki.ca TYPE: Casual MENU ITEMS: Souvlaki.

UNITS (WEST): 1 UNITS (CAN): 13

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

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

UNITS (WEST): 51

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

UNITS (WEST): 8 UNITS (CAN): 8 ROYALTY FEE: 5.00% AD FEE: 4.50% opa! oF grEECE TEL: 403-245-0033 www.opasouvlaki.ca PERSONNEL: Dave Jensen TYPE: Casual

MENU ITEMS: Chicken, lamb and pork souvlaki, gyros, Greek salad.

UNITS (WEST): 84 UNITS (CAN): 90 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% Orange Julius (Dairy Queen CanaDa inC.) TEL: 905-639-1492 www.orangejulius.com PERSONNEL: Fiona Bottoms TYPE: Quick Service MENU ITEMS: Blended fruit drinks, smoothies, fresh fruit and vegetable juices.

UNITS (WEST): 36 UNITS (CAN): 97 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 3-6% Original JOe’s restaurant & Bar (FranwOrks) TEL: 403-263-4323 www.originaljoes.ca TYPE: Casual MENU ITEMS: Hamburgers, nachos, soups, salads, sandwiches and wraps, pizzas and pastas, craft beers, wines from around the world, cocktails.

UNITS (WEST): 64 UNITS (CAN): 64 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: %

—P—

smoothies, soups, snacks.

UNITS (WEST): 58 UNITS (CAN): 201 FRANCHISE FEE: $25,000 ROYALTY FEE: Flat rate AD FEE: 1.00% Pizza 73 inC. TEL: 403-221-7373 www.pizza73.com PERSONNEL: Philip Goudreau TYPE: Quick Service MENU ITEMS: Pizza, chicken wings.

UNITS (WEST): 89 UNITS (CAN): 89 Pizza Delight (iMvesCOr) TEL: 514-341-5544 www.pizzadelight.com PERSONNEL: Craig Shannon TYPE: Family MENU ITEMS: Pizza, pasta, salads.

UNITS (WEST): 2 UNITS (CAN): 81 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 3.00% Pizza DePOt TEL: 905-458-9711 www.pizza-depot.com TYPE: Casual MENU ITEMS: Pizza.

UNITS (WEST): 2 UNITS (CAN): 28 FRANCHISE FEE: $20,000 ROYALTY FEE: $300-500 per week AD FEE: $200 per week

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

UNITS (WEST): 1 UNITS (CAN): 28 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

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

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

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

UNITS (WEST): 164 UNITS (CAN): 182 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 5.00%

Pizza hut CanaDa (yuM!) TEL: 416-664-5213 www.pizzahut.ca PERSONNEL: Samaah Chatley TYPE: Casual MENU ITEMS: Pan pizza, Stuffed Crust, salads, pasta, wings.

UNITS (WEST): 167 UNITS (CAN): 383 FRANCHISE FEE: $24,200 US ROYALTY FEE: 6.00% AD FEE: 5.00%

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

UNITS (WEST): 51 UNITS (CAN): 75 FRANCHISE FEE: $25,000 US ROYALTY FEE: 5.00% AD FEE: 6.00% PaPa MurPhys TEL: 604-591-5993 www.papamurphys.ca PERSONNEL: Chuck van der Lee TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (WEST): 20 UNITS (CAN): 20 FRANCHISE FEE: $25,000 PePPer lunCh TEL: 604-285-5933 www.pepperlunchcanada.com TYPE: Casual MENU ITEMS: DIY meat and seafood on a hot iron plate.

UNITS (WEST): 1 UNITS (CAN): 1 Perkins restaurant & Bakery TEL: 901-766-6400 www.perkinsrestaurant.com TYPE: Casual MENU ITEMS: Breakfast, lunch, dinner, and bakery items.

UNITS (WEST): 11 UNITS (CAN): 17 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 3.00% Pita Pit TEL: 613-546-4494 www.pitapit.com PERSONNEL: Kevin Pressburger TYPE: Casual MENU ITEMS: Pitas, salad,

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

UNITS (WEST): 32 UNITS (CAN): 630 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 6.00% PressD sanDwiChes TEL: 780-782-8177 www.pressdsandwiches.ca PERSONNEL: Scott Gordon TYPE: Casual MENU ITEMS: Sandwiches.

UNITS (WEST): 9 UNITS (CAN): 9 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% Pretzel Maker CanaDa TEL: 905-426-2551 www.pretzelmaker.ca PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Pretzels.

UNITS (WEST): 10 UNITS (CAN): 47 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% PriMe PuBs (Cara) TEL: 905-760-2044 www.primepubs.com TYPE: Family MENU ITEMS: Authentic Irish dishes, wide range of beer, pub grub.

UNITS (WEST): 7 UNITS (CAN): 30 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—Q—

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

UNITS (WEST): 1 UNITS (CAN): 3 QuesaDa FranChising OF CanaDa COrP TEL: 416-849-2323 www.quesada.ca PERSONNEL: Tom O’Neill TYPE: Quick Service MENU ITEMS: Burritos, quesadillas and tacos.

UNITS (WEST): 2 UNITS (CAN): 41 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00% QuiznOs CanaDa restaurant COrP TEL: 647-259-0333 www.quiznos.ca TYPE: Quick Service MENU ITEMS: Oven-toasted sandwiches, salads, soups, and desserts.

UNITS (WEST): 160 UNITS (CAN): 302 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 4.00%

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

UNITS (WEST): 2 UNITS (CAN): 6 ROYALTY FEE: 5.00% AD FEE: 2.00% riCky’s all Day grill (FDF) TEL: 604-637-7272 www.gotorickys.com PERSONNEL: Stacey Hansson TYPE: Casual MENU ITEMS: Breakfast plates, ribs, chicken, pastas, steaks, burgers and homestyle favourites.

UNITS (WEST): 71 UNITS (CAN): 73 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.50% AD FEE: 3.00% rOBin’s (ChairMan’s BranD COrP) TEL: 416-288-8515 www.robinsdonuts.com PERSONNEL: 416-288-8515 TYPE: Quick Service MENU ITEMS: Donuts, coffee, deli items, sandwiches, salads UNITS (WEST): 39 UNITS (CAN): 113 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00% rOCk Creek taP anD grill TEL: 306-581-9319 www.rockcreekgrill.com PERSONNEL: Stu Rathwell TYPE: Casual MENU ITEMS: Trendy, sophisticated casual.

UNITS (WEST): 7 UNITS (CAN): 7 FRANCHISE FEE: $30,000 ROYALTY FEE: 5.00% AD FEE: 0.50% rOCkwell’s grill & Bar(triuMPh) TEL: 604-601-8230 www.rockwells.ca TYPE: Casual MENU ITEMS: Variety of starters, lunch items and mains with international flair.

UNITS (WEST): 2 UNITS (CAN): 2 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 2.50% rOCky MOuntain FlatBreaD CO www.rockymountainflatbread.ca TYPE: Casual MENU ITEMS: Pizza, pasta.

UNITS (WEST): 5 UNITS (CAN): 5 FRANCHISE FEE: $35,000 AD FEE: 2.00% rOMa riBs ltD. TEL: 204-944-0792 www.tonyromas.com PERSONNEL: Alan Jozwiak TYPE: Casual

MENU ITEMS: Steak, ribs, chicken, shrimp, sandwiches, salads.

UNITS (WEST): 24 UNITS (CAN): 26 rOyal Pizza TEL: 780-432-7720 www.royalpizza.ca PERSONNEL: Mike Hanley TYPE: Casual MENU ITEMS: Pizza, pasta, steak, ribs.

UNITS (WEST): 8 UNITS (CAN): 8 FRANCHISE FEE: $18000 ROYALTY FEE: 5.00% AD FEE: 3.00% ruBy thai kitChen (irg) TEL: 416-498-9880 www.irg168.com PERSONNEL: P Huang TYPE: Quick Service MENU ITEMS: Thai food.

UNITS (WEST): 1 UNITS (CAN): 5 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% AD FEE: 1.00% ruth’s Chris steak hOuse TEL: 289-242-1627 www.ruthschris.com TYPE: Fine Dining MENU ITEMS: USDA prime beef, fresh seafood.

UNITS (WEST): 2 UNITS (CAN): 5

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

UNITS (WEST): 10 UNITS (CAN): 10 salisBury hOuse OF CanaDa ltD. TEL: 204-784-7461 www.salisburyhouse.ca PERSONNEL: Patrick Panchuk TYPE: Family MENU ITEMS: Breakfasts, burgers, soups, sandwiches.

UNITS (WEST): 14 UNITS (CAN): 14 salty’s Fish anD ChiPs www.saltysfishandchips.com TYPE: Casual MENU ITEMS: Fish and chips.

UNITS (WEST): 7 UNITS (CAN): 7 saMMy J. PePPers TEL: 604-525-0759 www.sammyjs.ca PERSONNEL: Mike Gardner TYPE: Casual MENU ITEMS: Steak, pasta, seafood, sandwiches, burgers and appetizers.

UNITS (WEST): 4 UNITS (CAN): 4 FRANCHISE FEE: $50,000 ROYALTY FEE: 6.00% sanDwiCh tree (rest-COn ManageMent systeMs ltD.) TEL: 604-220-4566 www.sandwichtree.ca PERSONNEL: Tony Cardarelli TYPE: Quick Service MENU ITEMS: Soups, custommade sandwiches, salads, pastries, baked goods.

UNITS (WEST): 14 UNITS (CAN): 16 FRANCHISE FEE: $10,000 ROYALTY FEE: 5.00% AD FEE: 3.00% santa luCia Pizza ltD. TEL: 204-237-4134 www.santaluciapizza.com PERSONNEL: Lazaros Simeonidis TYPE: Family MENU ITEMS: Greek, Italian and continental food, ribs, steak.

UNITS (WEST): 9 UNITS (CAN): 9 sarPinO’s Pizzeria TEL: 250-812-2798 www.sarpinospizza.ca PERSONNEL: Gerry Koutougos TYPE: Casual MENU ITEMS: Specialty pizzas.

UNITS (WEST): 8 UNITS (CAN): 8 sawMill restaurant grOuP TEL: 780-463-4499

www.sawmillrestaurant.com PERSONNEL: Len McCullough TYPE: Casual MENU ITEMS: Prime rib, steak, salad bar, seafood.

UNITS (WEST): 9 UNITS (CAN): 9 sBarrO TEL: 516-715-4148 www.sbarro.com TYPE: Casual MENU ITEMS: Italian food.

UNITS (WEST): 8 UNITS (CAN): 9 seCOnD CuP ltD. TEL: 416-366-7735 www.secondcup.com PERSONNEL: Dean Michaels TYPE: Quick Service MENU ITEMS: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches.

UNITS (WEST): 92 UNITS (CAN): 347 FRANCHISE FEE: $40,000 ROYALTY FEE: 9.00% AD FEE: 2.00% shaMrOCk Burgers TEL: 416-282-0121 www.shamrockburgers.com PERSONNEL: Greg Malenganeas TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (WEST): 1 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 2.00% sMash Burger TEL: 303-633-1500 www.smashburger.com PERSONNEL: Brett Willis TYPE: Casual MENU ITEMS: Burgers, fries UNITS (WEST): 4 UNITS (CAN): 4 sMitty’s CanaDa ltD. TEL: 403-229-3838 www.smittys.ca PERSONNEL: Chris Chan TYPE: Family MENU ITEMS: Breakfast, pancakes, waffles, hamburgers, sandwiches, salads, classic dinners.

UNITS (WEST): 82 UNITS (CAN): 94 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 3.00% (not currently charged) sMOke’s POutinerie TEL: 905-427-4444 www.smokespoutinerie.com PERSONNEL: Mike Graham TYPE: Casual MENU ITEMS: More than 23 types of poutine.

UNITS (WEST): 12 UNITS (CAN): 47 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% sODa Jerks TEL: 780-628-2280 www.sodajerks.net PERSONNEL: Lance Popke TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (WEST): 4 UNITS (CAN): 4 sOrrentinO’s restaurant grOuP TEL: 780-474-6466 www.sorrentinos.com PERSONNEL: Maurizio Rago TYPE: Fine Dining MENU ITEMS: Pasta dishes, steak, seafood.

UNITS (WEST): 15 UNITS (CAN): 15 FRANCHISE FEE: $20,000 ROYALTY FEE: 7.00% AD FEE: 2.00%

www.stateandmain.ca TYPE: Family MENU ITEMS: Steak, seafood.

UNITS (WEST):10 UNITS (CAN): 15 steaMrOllers restaurants internatiOnal inC. TEL: 604-685-3361 www.steamrollers.com PERSONNEL: Mark West TYPE: Casual MENU ITEMS: Burritos, soups, salads.

UNITS (WEST): 4 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 2.00% stella’s TEL: 204-788-1033 www.stellas.ca TYPE: Family MENU ITEMS: Family fare.

UNITS (WEST): 8 UNITS (CAN): 8 suBway FranChise systeMs OF CanaDa ltD. TEL: 800-888-4848 www.subway.com PERSONNEL: Donald Fertman TYPE: Quick Service MENU ITEMS: Variety of foot-long and six-inch submarine sandwiches and salads.

UNITS (WEST): 1,071 UNITS (CAN): 3,154 FRANCHISE FEE: $15,000 US ROYALTY FEE: 8.00% AD FEE: 4.50% sukiyaki (Mty) TEL: 514-336-8885 www.sukiyaki-restaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine, teriyaki.

UNITS (WEST): 3 UNITS (CAN): 25 sunset grill restaurants ltD. TEL: 905-286-5833 www.sunsetgrill.ca PERSONNEL: Stelios Lazos TYPE: Casual MENU ITEMS: All day breakfast, omelettes, waffles, pancakes, burgers, soup, sandwiches, salads.

UNITS (WEST): 1 UNITS (CAN): 49 FRANCHISE FEE: $55,000 ROYALTY FEE: 5.00% AD FEE: 1.00% sushi shOP (Mty) TEL: 514-336-8885 www.sushishop.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Sushi.

UNITS (WEST): 1 UNITS (CAN): 130 FRANCHISE FEE: $30,000 sushi-Q TEL: 416-335-1700 www.thesushi-q.com PERSONNEL: Shun Lee TYPE: Casual MENU ITEMS: Sushi, soup.

UNITS (WEST): 1 UNITS (CAN): 7 ROYALTY FEE: 5.00% AD FEE: 2.00% swiss Chalet (Cara) TEL: 416-979-1120 www.swisschalet.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Chicken, ribs.

UNITS (WEST): 35 UNITS (CAN): 215 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—t—

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

UNITS (WEST): 3 UNITS (CAN): 27 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

taCO Bell CanaDa (yuM!) TEL: 416-664-5200 www.tacobell.ca TYPE: Quick Service MENU ITEMS: Tacos, burritos, nachos, fries.

UNITS (WEST): 59 UNITS (CAN): 181 FRANCHISE FEE: $48,800 US ROYALTY FEE: 6.00% AD FEE: 5.00%

state anD Main (FranwOrks) TEL: 403-263-0849

taCO Del Mar TEL: 855-425-0868 www.tacodelmar.com TYPE: Casual

MENU ITEMS: Burritos, tacos, quesadillas.

UNITS (WEST): 37 UNITS (CAN): 49 FRANCHISE FEE: $15,000 ROYALTY FEE: 8.00% AD FEE: 4.50% taCO tiMe (Mty) TEL: 403-543-3490 www.tacotimecanada.com PERSONNEL: Steve Nickerson TYPE: Quick Service MENU ITEMS: Tacos, burritos, fajitas, salads, enchiladas.

UNITS (WEST): 122 UNITS (CAN): 128 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00% take 5 CaFe TEL:604-697-9000 www.take5cafe.ca PERSONNEL: Ted Van Samung TYPE: Quick Service MENU ITEMS: Coffee, iced lattes, smoothies, sandwiches.

UNITS (WEST): 6 UNITS (CAN): 6 tanDOri (Mty) TEL: 514-336-8885 www.tandori.ca TYPE: Quick Service MENU ITEMS: Indian cuisine.

UNITS (WEST): 5 UNITS (CAN): 23 FRANCHISE FEE: $30,000 taste OF MeDiterranean TEL: 416-821-5561 www.tasteofmediterranean.ca PERSONNEL: Sam Hussein TYPE: Casual MENU ITEMS: Greek and Lebanese Menu. Shawarma, gyro, pizza, 1/4 chicken dinners, Greek salad, pitas.

UNITS (WEST): 2 UNITS (CAN): 9 FRANCHISE FEE: $12,000 ROYALTY FEE: $1,000 flat per month tCBy CanaDa (Mty) TEL: 514-336-8885 www.tcbycanada.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Frozen yogurt, ice cream.

UNITS (WEST): 9 UNITS (CAN): 42 FRANCHISE FEE: $25,000 teriyaki exPerienCe TEL: 905-337-4918 www.teriyakiexperience.com PERSONNEL: Nik Jurkovic TYPE: Quick Service MENU ITEMS: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi.

UNITS (WEST): 11 UNITS (CAN): 106 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% thai exPress (Mty) TEL: 514-336-8885 www.thaiexpress.ca PERSONNEL: Dennis Ng TYPE: Casual MENU ITEMS: Pad Thai, pad sew.

UNITS (WEST): 30 UNITS (CAN): 197 the Beer hunter Bar & grill TEL: 780-489-7877 www.thebeerhunter.ca PERSONNEL: Curtis Mellott TYPE: Casual MENU ITEMS: Pub fare.

UNITS (WEST): 3 UNITS (CAN): 3 the CheeseCake CaFe TEL: 780-406-1700 www.cheesecakecafe.ca PERSONNEL: Janice Krill TYPE: Casual MENU ITEMS: Chicken, pasta, steaks, Asian, sandwiches, more than 40 types of cheesecake.

UNITS (WEST): 4 UNITS (CAN): 4 FRANCHISE FEE: $40,000 ROYALTY FEE: 5.00% AD FEE: 2.00% the ChOPPeD leaF (iFB) TEL: 800-555-5726 www.choppedleaf.ca TYPE: Casual MENU ITEMS: Wraps, soups, salads.

October 2015 | 1 3

UNITS (WEST): 17 UNITS (CAN): 17 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% The PanTry resTauranTs (TriumPh) TEL: 604-536-4111 www.thepantry.ca PERSONNEL: Rick Villalpando TYPE: Casual MENU ITEMS: Homestyle, family friendly breakfast, lunch and dinner items.

UNITS (WEST): 14 UNITS (CAN): 14 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 2.50% The TilTed KilT Pub and eaTery TEL: 780-237-3689 www.tiltedkilt.com

PERSONNEL: Kelly Almond TYPE: Casual MENU ITEMS: Pub fare.

UNITS (WEST): 4 UNITS (CAN): 7 FRANCHISE FEE: $80,000 ROYALTY FEE: 4.00% AD FEE: 2.00%

MENU ITEMS: Coffee, tea, specialty coffee, donuts, muffins, cookies, soup, sandwiches, chili, wraps.

UNITS (WEST): 875 UNITS (CAN): 3,629 ROYALTY FEE: 4.50% AD FEE: 4.00%

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

UNITS (WEST): 6 UNITS (CAN): 46 FRANCHISE FEE: $30,000

TimoThy’s World Coffee (ThreeCaf) TEL: 905-482-7312 www.timothyscafes.com TYPE: Quick Service MENU ITEMS: Coffee, lattes, tea, hot chocolate, frappes, pastries.

UNITS (WEST): 3 UNITS (CAN): 58 FRANCHISE FEE: $25,000 ROYALTY FEE: 9.00% AD FEE: 2.00%

Tim horTons (resTauranT brands inTernaTional) TEL: 905-339-5710 www.timhortons.com PERSONNEL: Victoria Lynch TYPE: Quick Service

Tom’s house of Pizza TEL: 403-252-0111

www.tomshouseofpizza.com PERSONNEL: John Windle TYPE: Family MENU ITEMS: Pizza, pasta, wings, salads.

UNITS (WEST): 5 UNITS (CAN): 5 FRANCHISE FEE: $35,000 ROYALTY FEE: 3.00% AD FEE: 3.75% Tomas The CooK family resTauranT TEL: 306-955-4949 www.tomasthecook.ca PERSONNEL: Jim Tomas TYPE: Family MENU ITEMS: Ribs, chicken.

UNITS (WEST): 7 UNITS (CAN): 7 ROYALTY FEE: 3.00% TreaTs Canada CorPoraTion TEL: 613-563-4073

www.treats.com TYPE: Quick Service MENU ITEMS: Coffee, baked goods, sandwiches, soups.

UNITS (WEST): 9 UNITS (CAN): 56 FRANCHISE FEE: $15,000 ROYALTY FEE: 7-8.00% AD FEE: 1-2.00% Trifon’s Pizza TEL: 306-525-2188 www.trifons.com TYPE: Quick Service MENU ITEMS: Pizza.

UNITS (WEST): 19 UNITS (CAN): 19 ROYALTY FEE: 5.00% AD FEE: 2.00% TriPle o burgers (WhiTe sPoT) TEL: 604-321-6631 www.tripleos.com PERSONNEL: Karen Dosen

New Battercrisp® Salmon Bites Crispy, battered, wild caught Pacific Salmon morsels.

TYPE: Casual MENU ITEMS: Burgers, fries.

UNITS (WEST): 55 UNITS (CAN): 55 FRANCHISE FEE: $40,000 TuTTi fruTTi (mTy) TEL: 514-336-8885 www.tuttifruttidejeuners.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Breakfast, lunch, eggs, sausages, toast, coffee.

UNITS (WEST): 3 UNITS (CAN): 43 FRANCHISE FEE: $30,000

—V— Vanelli’s resTauranTs limiTed (mTy) TEL: 514-336-8885 www.vanellisrestaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Pizza and pasta.

UNITS (WEST): 15 UNITS (CAN): 37 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% Vera’s burger shaCK TEL: 604-683-8372 www.verasburgershack.com PERSONNEL: Gerald Tritt TYPE: Family MENU ITEMS: Burgers.

UNITS (WEST): 15 UNITS (CAN): 16 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.00% Vern’s Pizza TEL: 306-384-8111 www.vernspizza.com PERSONNEL: Grant Cole TYPE: Casual MENU ITEMS: Pizza.

UNITS (WEST): 12 UNITS (CAN): 12 FRANCHISE FEE: $20,000 ROYALTY FEE: 5% Villa madina (mTy) TEL: 514-336-8885 www.villamadina.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Pitas, salads, entrees, desserts.

UNITS (WEST): 8 UNITS (CAN): 43 FRANCHISE FEE: $30,000

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

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

An exciting alternative to chicken balls and nuggets, new Battercrisp® Salmon Bites are easy to prepare in the deep-fryer or oven and stay crispy and delicious, even when sauced! Seafood is hot and the possibilities are endless with High Liner Seafood Bites.

Ask your High Liner Foodservice representative for more information today.

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1 4 | Pacific/Prairie Restaurant News

www.highlinerfoodservice.com

Wendy’s resTauranTs of Canada inC. TEL: 416-355-7419 www.wendys.ca PERSONNEL: Jane Dann TYPE: Quick Service MENU ITEMS: Hamburgers, chicken sandwiches, salads, french fries, chili, baked potato.

UNITS (WEST): 129 UNITS (CAN): 369 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 4.00% WesTern Pizza eXPress TEL: 306-924-8391 www.westernpizzaexpress.ca TYPE: Casual MENU ITEMS: Pizza, pasta, salads, chicken, ribs.

UNITS (WEST): 19 UNITS (CAN): 19 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00% WhiTe sPoT limiTed TEL: 604-321-6631 www.whitespot.ca PERSONNEL: Karen Dosen TYPE: Casual MENU ITEMS: Burgers, steaks, pasta, stir-fry.

UNITS (WEST): 62 UNITS (CAN): 62 FRANCHISE FEE: $75,000 ROYALTY FEE: 5.00% AD FEE: 2.00%

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

UNITS (WEST): 10 UNITS (CAN): 87 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 2.00% Wings TaP & grill TEL: 604-568-6874 www.greatwings.ca TYPE: Casual MENU ITEMS: Wings.

UNITS (WEST): 11 UNITS (CAN): 11 WoK boX fresh asian KiTChen TEL: 778-571-4200 www.wokbox.ca PERSONNEL: Lawrence Eade TYPE: Casual MENU ITEMS: Wok-cooked stirfries, regional rice bowls.

UNITS (WEST): 40 UNITS (CAN): 46 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% Woody’s bar-b-Q TEL: 905-455-1938 www.woodysbarbq.ca TYPE: Family MENU ITEMS: Barbecue ribs, chicken.

UNITS (WEST): 6 UNITS (CAN): 7 FRANCHISE FEE: $39,500 ROYALTY FEE: 5.00% AD FEE: 3.00% yeh yogurT (dynamiC franChising) www.yehyogurt.com TYPE: Casual MENU ITEMS: Yogurt.

UNITS (WEST): 1 UNITS (CAN): 24 yogen fruz Canada (mTy) TEL: 905-479-8762 www.yogenfruz.com PERSONNEL: Sarah Kulbatski TYPE: Casual MENU ITEMS: Frozen yogurt, soft serve yogurt, smoothies and ice cream.

UNITS (WEST): 37 UNITS (CAN): 132 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% yogurTy’s TEL: 905-479-5040 www.yogurtys.com PERSONNEL: Jeff Johnston TYPE: Casual MENU ITEMS: Frozen yogurt.

UNITS (WEST): 6 UNITS (CAN): 58 yoyo’s yogurT Cafe TEL: 519-452-0046 www.yoyosyogurtcafe.com PERSONNEL: Dave Coultis TYPE: Quick Service MENU ITEMS: Yogurt.

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

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

BEVERAGE NEWS

Beer is about to flow in Bench Creek

Andrew Kulynych.

EDSON, Alta. – Andrew Kulynych is planning to turn his 37-acre property near Edson, Alta., into a destination for beer enthusiasts.

When he began creating Bench Creek Brewery, scheduled to open in October, he knew his scenic home would be its ideal location.

“We’re in the foothills of the Rocky Mountains. We have a beautiful location,” Kulynych said. “How do you want to spend your weekends? Do you want to go to an industrial area

for a beer tour, or do you want to come here?”

Kulynych was inspired by brewers in the United States, like Jester King in Texas or Hill Farmstead Brewery in Vermont, that use their brewery tours to attract day trippers.

“People were coming out to these rural locations to enjoy part of their day and have a beer,” Kulynych said.

He added Edson sees about 30,000 people driving through town en route to Jasper from

Edmonton each weekend.

“There’s not a lot of places for people to stop,” Kulynych said. “It’s easy to buy a warehouse in Edmonton and start up a brewery, but it’s not an experience for me or the customer.”

Before opening Bench Creek, Kulynych was a homebrewer for about seven years.

“I had quite a few successes in my homebrew recipes. I had a few misses as well,” he said. “I always thought it would be nice to do something

full-scale and live that dream.”

However, opening a brewery was met with a minimum 5,000-hectolitre requirement by the Alberta Gaming and Liquor Commission (AGLC). The volume restrictions were lifted in 2013.

“Everyone said ‘Why aren’t you ... getting it done? This is the excuse you used as to why you hadn’t been opening one up’,” Kulynych said.

“That was my push.”

Although Kulynych has brewing experience, he recruited head brewer Warren Misik, a recent graduate of the program’s inaugural class at Olds College Brewing, located between Red Deer and Calgary.

“I have a regular job and to get this thing off the ground I need to maintain that employment,” Kulynych said. “So I started seeking out the top members of the class.”

The brewery is producing three types of beer: Naked Woodsman Pale Ale (5.2 ABV, 40 IBU), Black Spruce Porter (5.8 ABV, 40 IBU) and White Raven IPA (6.5 ABV, 72 IBU).

From its 300-square-foot retail store, which includes a patio, the brewery will sell kegs and growlers at first, and add cans to its product line

by December.

While the brewery won’t have dedicated foodservice, Bench Creek is partnering with nearby businesses to provide a variety of food options, from catered brewmasters’ dinners to selling hot pretzels on weekends. “There’s a lot of interest from local businesses to participate,” Kulynych said.

Eau Claire producing single malt TURNER VALLEY, Alta. – David Farran, president of Eau Claire Distillery, admits it’s unusual to produce single malt whisky in Alberta.

However, that’s exactly what the Turner Valley-based craft distillery plans to do.

“It’s odd that it’s unusual. Alberta is a world famous barley producer. We actually ship our barley to Scotland so they can make scotch,” Farran said. “It is unusual we haven’t had a single malt distillery here to date.”

Eau Claire is one of the few distilleries in Canada producing a single malt whisky. In B.C., Shelter Point in Campbell River and Pemberton Distillery Inc. produce single malt. Glenora in Glenville, N.S. also produces the spirit normally reserved for distilleries in Scotland.

Eau Claire’s first batch went into barrels on Sept. 17, 2014.

“We actually put it in barrels on the day of the Scottish independence vote,” Farran said.

“It makes it easy to remember.”

The distillery released Three Point Vodka, its first product, in June 2014. It has since released Parlour Gin and a rye whisky is expected to launch in 2017.

When the single malt whisky will be available is not yet known.

“We don’t know exactly when it will be matured enough to be on the market,” Farran said.

“We assume it will be out in three years.”

The distillery will also hold onto some of the whisky barrels to age the single malt for five, 10 and 20 years.

“We’re intending to do it in a very traditional way,” Farran noted.

He added the company is not considering

David Farran. selling the rye before it is aged for at least three years. Legally, whisky must age for at least three years before it earns its name.

“There’s always the temptation to get it out early,” Farran said. “We want to do it absolutely high quality. We’re not going to take any shortcuts.”

As the distillery waits for its whisky products to age, its vodka and gin are gaining popularity.

So far, their spirits are available in 300 bars, restaurants and liquor stores throughout Alberta.

“We’re very pleased with how popular our brands have become,” Farran said.

Although Eau Claire’s vodka and gin are popular, Farran plans to keep his brands within the province.

“We may move beyond our borders at some point,” he said. “At this time, excess production is going into whisky manufacturing.”

October 2015 | 1 5

S U P P LY

“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 inGary Karp. terest in the foodservice business in Canada and we have continued to add 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.

PRODUCTS

Libby crafts beer glasses With craft beer continuing to soar in popularity, Libbey Foodservice released a line of glassware specific to the beverage segment.

“Having the right glass for the right beer is good for business,” said Susan J. Dountas, director of foodservice marketing for Libbey Inc. “Beerspecific glassware maximizes the aromas and flavours of craft beer while also enhancing perceived value, which drives increased profit per serving.”

Libbey’s craft beer glass was designed to highlight the attributes of many beer styles from an IPA to a stout. Its wheat beer glass features a rounded top to release the fruity, spicy aromas of the style.

Mimicking the shape of an apple, the hard cider taster is designed to optimize the palate for the growing beverage sector. libbey.com

High Liner gets spicy High Liner Foodservice introduced two Sriracha-inspired products. High Liner’s Dip & Dusted Sriracha Cod Strips are two ounces and dipped in Sriracha-flavoured, southern-style coating. Ready to cook in the oven or fryer, the cod strips look like they were made in house. The Spicy Sriracha Cheddar Bites combine cheese with the sauce’s spicy garlic and chili flavours balanced with a hint of sweetness and are coated in southern-style crispy breading. They can be oven-baked or deep-fried from frozen in less than five minutes. highlinerfoodservice.com

1 6 | Pacific/Prairie Restaurant News

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.”

Pearls of any food Montreal-based Imperial Caviar & Seafood, which manufactures seaweed-based caviar substitute Kelp Caviar, launched a culinary device enabling chefs and bartenders to turn any food product into caviar-like shaped pearls.

The Spherificator is a hand-held automatic pearl-forming device. From breakfast to dinner, dessert and drinks the Spherificator transforms any meal (in minutes) into a culinary masterpiece. The Spherificator was launched on the crowdfunding platform Kickstarter and raised more than double its goal of $80,000. spherificator.com

Ketchup and mustard In July, French’s Food Company announced its new ketchup is made from only Canadian-grown tomatoes and its classic yellow mustard with 100 per cent Canadian mustard seed.

According to the company, French’s Tomato Ketchup has no preservatives, no artificial colours or flavours, no allergens, no trans fats, is gluten-free and uses sugar, not corn syrup. frenchsfoodservice.com

Air Canada partners with David Hawksworth

By Steve and Colleen Isherwood Publisher and Senior Editor 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.

“We are proud of our Canadian brand. We wanted to provide our point of view on Canadian cuisine to people around the world. We have the word Canada in our name and a Maple Leaf on our tail,” Landry said.

“[Hawksworth] won our hearts.”

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-alifetime opportunity and a culinary dream come true.”

Air Canada is planning to start serving the Hawksworth signature dishes in its international business class on flights originating from Vancouver, Calgary, Toronto, Montreal, Halifax and St. John’s.

Eventually, 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 salade niçoise and dark chocolate fondant with blackberry compote.

There is no beef or pork on the menu.

Classic Italian fare in Vancouver’s Fraserhood VANCOUVER — A trio of hospitality professionals are creating a story with the opening of Osteria Savio Volpe, which loosely translates from Italian to “Tavern of the Clever Fox.” The 75-seat, 3,000-square-foot eatery, located in the Fraserhood neighbourhood of Vancouver, will play on the character of the clever fox with items such as masks for children.

The partners are Paul Grunberg, Craig Stanghetta and Mark Perrier.

Grunberg is a partner and co-owner at L’Abattoir, and his resume includes managing Chambar, Market by Jean-Georges and Bao Bei. Perrier worked as head chef at CinCin Ristorante + Bar, sous chef at Cibo Trattoria and chef de partie poissonnier at Le Gavroche in London after apprenticing under chef David Hawksworth at West.

Stanghetta is a principal at design studio Ste Marie and responsible for the look of a number of Vancouver restaurants including Homer Street Café, Ask for Luigi, Meat and Bread and Bao Bei. Designed by Stanghetta, Grunberg describes the décor as clean and modern with old world material, such as clay-fire tiles and oak wall sconces.

With an open view to the kitchen and a big middle console with a bar, manual meat slicer, pastry case and espresso bar, guests get a view of the action.

“The room should have a little bit of the coffee bar/ café feeling; everything is a bit loud, a bit raucous, and lots of people sharing food, sipping wine or having an espresso,” said Grunberg.

Slated to open in late October at 615 Kingsway, Savio Volpe will feature “real Italian” dining, according to Grunberg.

“The cornerstone of the menu is a wood and coalfire grill, so suckling pig, wood-fire rabbit, country chicken,” he said. “We’re going to have handmade pasta every day, rustic and simple, with some rich stuffed-style pasta.”

The menu has a focus on sharing and snacking with items such as cured meats, fresh burrata and grilled octopus.

“The wine list is an all-Italian wine list … we’ll be showcasing less predictable regions,” said Grunberg, noting there will also be local draft beer and Italian soda.

Average check will be between $45 and $60, however Grunberg stressed people are welcome to come in for a mug of beer and spend less.

With a service strategy of “meticulous without a hint of severity,” Grunberg said, “we really just want people to feel comfortable.”

Join the Kicked Up Casual lifestyle of owning a Rock Creek Tap & Grill Not Your Average Upscale Neighbourhood Restaurant & Bar

NEW LOCATIONS OPENING SOON: SASKATOON STONEBRIDGE MAY 2015 LLOYDMINSTER AB. AUGUST 2015

www.rockcreekgrill.com FOR NEW LOCATION INFORMATION CONTACT: STU RATHWELL – 306 581-9319 or stu@rockcreekgrill.com DARREN ZAWYRUCKA – 306 527-9489 or darren@rockcreekgrill.com

October 2015 | 1 7

Ian MacDougall

PEOPLE Nestor Ragasa

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.

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.

Nestor Ragasa has worked at the Fairmont Winnipeg for 26 years. He started in 1989 as a cook’s helper and worked his way up the ranks.

He has been nominated for the hotel’s internal recognition program Star of the Month several times and most recently won in May 2013 and October 2014. In 2005, he was nominated for the Silver Plume awards of excellence.

Nestor always has a smile on his face that brightened the hotel and was frequently found assisting others and taking on extra responsibilities while still staying calm in busy or stressful situations.

Baskin-Robbins turns 70 Founded by Burton Baskin and Irvine Robbins in 1945, BaskinRobbins 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 From left: Anna Colacchio, Donna Im, Natalie hosted a community celebration Joseph and Sara Morris. 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.

Order of Canada Normand Laprise, the Relais & Châteaux Grand Chef of Toqué!, has joined the Order of Canada.

Laprise received the honour from David Johnston, Governor General of Canada, during an investiture ceremony at Rideau Hall in Ottawa on Sept. 23.

During the ceremony, Laprise was honoured as a pioneer of Quebec gastronomy who reinvented traditional cuisine by featuring local products and pairing the unusual with familiar items on each plate.

He is also a mentor for the next generation of chefs and the spokesperson for La Tablée des Chefs, which aims to teach underprivileged youth food knowledge and autonomy.

Toqué! is one of Canada’s most highly ac-

Normand Laprise and Governor General David Johnston claimed restaurants. Laprise is also co-owner of Brasserie T!

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