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The 2016 Franchise Report

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The 2016 Franchise Report The 2016 Franchise Report PIGGING OUT Meet the most versatile protein on the plate THE MORPHING MOBILE PAYMENT SYSTEM Mobile payments are taking over the airways MADE TO ORDER Finding the ‘right franchisee’ is key to success FANNING THE FLAMES FIREHOUSE SUBS IS HEATING UP THE CANADIAN FRANCHISE LANDSCAPE CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION foodserviceandhospitality.com $20 | FEBRUARY 2016 Brand Culture Marketing & Promotions 14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305 REVISION: FA DATE: DECEMBETR 17, 2015 DOCKET: XXXX CLIENT: The French’s Food Company COLOUR: CMYK PROJECT: Table Top Ad TRIM SIZE: 8.125” x 10.875” DESCRIPTION: Foodservice & Hospitality (Kostuch) Ad BLEED SIZE: 8.625” x 11.375” CONTACT: Barbara MacDonald DATE REQUIRED: 2016 TYPE SAFETY: n/a HOME GROWN French’s supports Saskatchewan Farmers using 100% Canadian mustard seeds. French’s NOW also supports Southern Ontario Tomato Farmers with the addition of French’s Ketchup! Contact us for a FREE sample & learn how we can support your business. call 1 866 428 0119 email [email protected] visit www.frenchsfoodservice.ca ©2015 The French’s Food Company LLC VOLUME 48, NUMBER 11 FEBRUARY 2016 CONTENTS 29 24 31 Features 12 PIGGING OUT 29 GO WEST, YOUNG MAN! | 65 LIFE IN THE FAST LANE Dressed up or pared down, pork Popeyes begins exploration of new In 2016, the fast-casual segment is remains the most versatile protein Canadian markets By Danielle Schalk expected to remain an important player on the plate By Mary Luz Mejia in the Canadian limited-service 31 PIZZA FOR THE PEOPLE | restaurant category By Amy Bostock THE 2016 With limitless topping combinations, FRANCHISE REPORT Pieology is bringing its artisanal pizza 71 THE BOURBON BOOM offering to Canada By Amy Bostock B.C. and Ontario lead the way in 21 MADE TO ORDER | Canada’s rising bourbon sales Today’s franchisors know that finding 33 FRANCHISE REPORT LISTINGS | By Alan McGinty the ‘right franchisee’ will produce successful relationships that last 59 UNLEASHING POTENTIAL By Douglas P. Fisher Restaurants Canada’s annual tradeshow Departments taps into the next generation of chefs 24 FANNING THE FLAMES | and innovators By Jackie Sloat-Spencer New on the scene, Firehouse Subs’ 2 FROM THE EDITOR product, business model and ambitious 61 THE MORPHING MOBILE 5 FYI expansion plans are attracting potential PAYMENT SYSTEM 10 NOW OPEN: Jamie’s Italian, Toronto franchisees By Amy Bostock Now that the fear factor has gone, 11 FROM THE DESK OF mobile payment is taking over the ROBERT CARTER airwaves By Denise Deveau 72 CHEF’S CORNER: Jakob Lutes, COVER PHOTO: MARGARET MULLIGAN [FIREHOUSE SUBS] Port City Royal, Saint John FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. MAKING A STATEMENT t’s still early enough in 2016 that it’s Panera releases a “no no list” of ingre- acceptable to talk about what lies ahead, dients, they too are making a statement Iand the changes we’re inspired to make — they care about what matters to their as we turn the page on a new year. customers and the eco system. Certainly in the past decade we’ve And when renowned New York restau- become accustomed to a dizzying rate of rateur Danny Meyer announced late last change, much of it fuelled by technology. year that his restaurants will eliminate tip- But while it may indeed be the catalyst ping and factor the cost of hourly wages driving change, or as some may claim, the into their menu prices, he too is making great disruptor, there’s infinitely more at a statement — he cares about his employ- play here. ees and wants to balance the earnings of Take a look at sustainability as an exam- the front of the house with the back of ple: while the trend, previously referred to the house, ensuring all staff is paid fairly, as greening, had its genesis more than two while forcing restaurant operators to take decades ago when consumers and busi- notice and examine their own business nesses alike started spewing the mantra model. Will tipping disappear? Not over- of reducing, recycling, and reusing, some- night. Will increased dialogue force the where along the way, our love affair with model to morph, evolve and change? You greening became broader based, encom- better believe it. passing more than just the basics of recy- In this new age of enlightenment, what cling. In fact, the term sustainability came is the next area restaurateurs need to focus Certainly in the along to replace greening and suddenly we on? More than likely, it will be the shame- “ past decade became more interested in how we treat ful food waste we are producing, and we’ve become the planet, the food products we raise and the role the restaurant industry plays in grow, and, more recently, each other. this dilemma. According to statistics from accustomed to It’s a trend playing out in various seg- the United Nation’s Food & Agriculture a dizzying rate ments across the industry. For example, Organization, a total of 1.3 billion tons of change, much where once vegetarianism was rooted in of food is wasted annually. According a personal desire to eat lighter, today veg- to a recent story in Maclean’s magazine, of it fuelled by etarianism is equally about concern for Canadians waste $31 billion in food every technology the planet. So when a world-renowned, year. Already, several chefs and operators Michelin-rated chef such as French toque are taking steps to audit their waste and ” Alain Ducasse proclaims his fine-dining put more controls in place, with more restaurant at the Plaza Athénée in Paris is surely to follow. Undoubtedly, it speaks going meatless, it’s about more than just to a brave new world, or perhaps, a kinder offering a different menu model, it’s about and gentler world. making a statement — one met with widespread interest, fuelling increased attention from other like-minded chefs around the world now forced to look at this trend with a different set of eyes. Similarly, when restaurant chains such as McDonald’s, Starbucks, Burger King and others commit to move towards cage- free eggs, or when America’s biggest poul- Rosanna Caira try producer, Tyson, decides to eliminate Editor/Publisher human antibiotics use in chicken, and [email protected] 2 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM EDITOR & PUBLISHER ROSANNA CAIRA [email protected] ART DIRECTOR MARGARET MOORE [email protected] MANAGING EDITOR AMY BOSTOCK [email protected] ASSOCIATE EDITOR JACKIE SLOAT-SPENCER [email protected] EDITORIAL ASSISTANT DANIELLE SCHALK [email protected] MULTIMEDIA MANAGER DEREK RAE [email protected] DIGITAL CONTENT MANAGER MEGAN O’BRIEN [email protected] GRAPHIC DESIGNER COURTNEY JENKINS [email protected] SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST [email protected] ACCOUNT MANAGER/CANADA STEVE HARTSIAS [email protected] ACCOUNT MANAGER/CANADA MARIA FAMA VIECILI [email protected] ACCOUNT MANAGER CHERYLL SAN JUAN [email protected] CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 ACCOUNTING MANAGER DANIELA PRICOIU [email protected] FOUNDER MITCH KOSTUCH ADVISORY BOARD CARA OPERATIONS KEN OTTO CORA FRANCHISE GROUP DAVID POLNY CRAVE IT RESTAURANT GROUP ALEX RECHICHI FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN JOEY RESTAURANT GROUP BRITT INNES KATIE JESSOP REGISTERED DIETITIAN LECOURS WOLFSON LIMITED NORMAN WOLFSON MANITOWOC FOODSERVICE JACQUES SEGUIN SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS SOUTH ST. BURGER CO. JAY GOULD THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceandhospitality.com VOLUME 48, NUMBER 11 Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: foodserviceandhospitality.com. SUBSCRIPTION RATES: 1-year subscription, $55; U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). RETURN MAIL TO: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International, Restaurants Canada, The American Business Media and Magazines Canada. We acknowl- edge the financial support of the Government of Canada, through the Canadian Periodical Fund (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock. WHERE THERE’S HOSPITALITY THERE’S EPSON WHERE THERE’S BUSINESS THERE’S EPSON Every day, hospitality operations around the world rely on Epson® Business Solutions to enhance productivity while improving the bottom line. Offering a full suite of innovative products, Epson Business Solutions are certified for the broadest range of software applications. Whether you require high performance in the most demanding service environments, or a solution custom-tailored to your POS platform, Epson provides the widest range of printers and connectivity offerings. For more information on how Epson Business Solutions are helping hospitality enterprises exceed their vision, visit epson.ca/forhospitality
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