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

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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!

call 1 866 428 0119 email [email protected] visit www.frenchsfoodservice.ca

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

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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]

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Epson EBS Ad Food Hospitality Feb Issue.indd 1 2016-01-13 3:30 PM Docket #: T15-224 Trim: 8.125 inches x 10.875 inches Client: Epson Bleed: .125 inches all sides File Name: Epson EBS Food Service and Hospitality Typesafe: .25 all sides PH / Version: February Issue Colors: 4 /0 Process Colors Date: Jan 2015

C M Y K xxx xxx xxx MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY FYI THE CAFÉ STANDS ALONE BREAKFAST McDonald’s Canada introduces its new McCafé concept in downtown Toronto AND BEYOND

Torontonians who struggle to make it to McDonald’s before the breakfast cut-off can now rest easy. The new standalone McCafé locations offer customers the chance to enjoy an Egg McMuffin or bagel sandwich anytime. “The whole menu is an all-day menu,” explains Catherine Crozier, head of McCafé Platform (Business) at McDonald’s Canada. “This site gives us the flexibility to offer the Egg McMuffins all day and not surprisingly, there has been great demand for them.” All-day breakfast isn’t likely to be featured at Canadian McDonald’s restaurants any time soon. Amid the BY DANIELLE SCHALK WITH FILES FROM AMY BOSTOCK hype caused by the rollout of all-day break- cDonald’s Canada has ushered in the newest location features seating for 19, the next chapter of the McCafé allowing for a more relaxed café ambiance. fast at U.S. loca- Mbrand, opening North America’s “We’re putting the café in McCafé and tions, McDonald’s first standalone McCafé on Dec. 9 in making the brand a destination in its own Canada announced Toronto’s Union Station. right,” said John Betts (pictured above), presi- it currently has no The company launched the new concept dent and CEO of McDonald’s Canada. “The plans to implement all- with no pre-opening fanfare, opting for the new standalone McCafé locations allow us day breakfast at its restaurants. ‘build it and they will come’ approach. “This to build on our strong coffee credentials and is a concept we wanted to just bring to create even stronger connections with our multigrain bread and a croissant sandwich the public and wait for their reaction,” said brand by offering guests the more complete with apple, brie and honey — an item exclu- Catherine Crozier, head of McCafé Platform café menu they’ve been asking us for.” sive to the standalone locations. “We have a (Business) at McDonald’s Canada. “Public The “express” concept was designed to really innovative and comprehensive menu reaction has just been tremendous. It abso- meet the needs of the “on-the-go workday that is delivering on what guests were look- lutely has tapped into an unmet demand.” adult consumer,” Crozier says. To this end, the ing for, which is more things to go with their The second standalone location launched new McCafés offer a variety of grab-and-go [McCafé] beverages all day,” adds Crozier. a month later at Toronto’s First Canadian and easily portable menu items such as sal- All locations will also feature self-ordering Place in much the same fashion. Unlike the ads, sandwiches and wraps, as well as made- kiosks, mobile-device charging stations, and commuter-focused Union Station McCafé, to-order items such as a grilled cheese on free Wi-Fi.

THE McCAFÉ JOURNEY The concept for McCafé standalones was born in 2011, the same year that the McCafé brand launched in Canada. “It’s been a journey to get here,” says Catherine Crozier, head of McCafé Platform (Business) at McDonald’s Canada. “The time is right — we have built up so much momentum and demand [with McCafé] … so the time was right to branch out and we know we have a scalable concept.” The standalone locations also feature McDonald’s new McCafé Bakery items, including authentic French crois- sants, a Mini Chocolatine and cream-cheese Danishes.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 5 FYI

FRIENDLY COMPETITION COMING

Junior Culinary Team EVENTS Canada welcomed its JAN. 29-FEB. 11: Winterlicious, various closest rivals to its home locations, Toronto. Email: spevspon@toron- base at Niagara College’s to.ca; website: toronto.ca/winterlicious Niagara-on-the-Lake Campus in January. The FEB. 4: CAFP Top Management Night, visit provided both national International Centre, Mississauga, Ont. Tel: 604-248-0215; email: national@cafp. junior teams with the ca; website: cafp.ca opportunity to practice for the 2016 Culinary Olympics, FEB. 11: Friends of We Care – Edmonton formally known as the Bowling Challenge, Ed’s Rec Room – West Internationale Kochkunst Edmonton Mall, Edmonton. Website: Ausstellung (IKA) Culinary friendsofwecare.org Olympics. Held every four years in Erfurt, Germany, FEB. 17-18: Ontario Fruit and Vegetable Convention, Scotiabank Convention the international competi- Centre, Niagara Falls, Ont. Tel: 905-945- tion is considered the pin- 5363; email: [email protected]; website: nacle of culinary excellence. ofvc.ca “This is an amazing opportunity to see the top cook apprentices in North America all in one kitchen for one event. The number of young talent is unprecedented and it’s an honour to FEB. 23-25: CFA Annual General Meeting, have them all here on campus,” says CFWI dean Craig Youdale who manages Junior Culinary Ottawa Marriott Hotel, Ottawa. Tel: 613- Team Canada. “This is the Olympic year and this is the perfect way to start our conditioning 236-3633; email: [email protected]; for the Olympics this fall.” During the American team’s stay, the two junior teams prepared website: cfa-fca.ca a six-course meal for a sold-out gala hosted at Niagara FEB. 27-MARCH 3: The Canadian Society College’s Niagara-on-the-Lake Campus, with each team of Club Managers’ 2016 National Food & NEW! responsible for preparing alternate courses. Beverage Conference, Fort Garry Hotel, Glenray® Premium Winnipeg. Website: cscm.org FEB. 28-MARCH 1: The Restaurants Canada Show, The Enercare Centre, Toronto. Tel: 416-649-4233; email: [email protected]; website: restaurantshow.ca

MARCH 1-2: Canadian Restaurant Investment Summit (CRIS), Hockey Hall of Fame and Hilton Toronto Hotel, Toronto. ●Fast heat-up with 800 watts; Tel: 866-887-4453; email: yalilabarreda@ rethermalizes refrigerated product to bigpictureconferences.ca; website: 160ºF in 42 minutes! MILESTONE OPENING restaurantinvest.ca ●Cook, warm, retherm and hold soup, Canada’s oldest and largest full-service restaurant stew or chili all in one kettle company recently marked a significant milestone. MARCH 1-2: Canadian Restaurant ●Improved interior insulation helps Cara Operations Ltd. celebrated the opening of its Operators Summit (CROS), Hockey Hall maintain product of Fame and Hilton Toronto Hotel, Toronto. 1,000th restaurant — a Fionn MacCool’s, located in temperatures Tel: 866-887-4453; email: yalilabarreda@ Oshawa, Ont. — in December. “Not only does this ●Cooler exterior bigpictureconferences.ca; website: surface new Fionn MacCool’s represent Cara’s 1,000th store, restaurantoperator.ca ●10.5 quarts it is one of 37 new restaurants Cara opened in 2015,” ●Stainless steel or says Grant Cobb, SVP, Casual-Dining Division at MARCH 2-3: 12th Annual North American black shell Cara. “Cara’s new restaurant growth includes openings Summit on Food Safety, International Order yours today! from Newfoundland to British Columbia and many Plaza Hotel, Toronto. Tel: 866-298-9343, reflect new modern designs that we are extremely ext. 200; email: customercare@ strategyinstitute.com; website: proud of.” Cara’s total restaurant count was recently foodsafetycanada.com P: 216-587-3400 ext. 235 bolstered by its acquisition of New York Fries, which [email protected] boasts 159 locations. MORE EVENTS AT http://bit.ly/FHevents

6 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM

FYI

IN BRIEF RESTO BUZZ Kahala Brands has inked a deal Ayden Kitchen and Bar’s Jesse Zuber is set to launch a new to acquire California-based project in Saskatoon — Little Grouse on the Prairie. The res- frozen-yogurt concept Pinkberry. taurant is expected to open its doors this month, and will offer two The deal will also see the chain sizes of an alla famiglia menu, which will change regularly depend- operated from Kahala’s head ing on seasonal offerings…Oliver & Bonacini’s latest project, office in Scottsdale, Ariz… Beaumont Kitchen is set to open this month in Saks Fifth Avenue Subway has committed to serv- at Sherway Gardens in Toronto, featuring eclectic Californian cuisine. ing only eggs from cage-free Offering a range of relaxed and formal-dining options, the space will hens at all of its 30,000 North feature a warm atmosphere with a statement bar that runs through- Belsito Trattoria-Vino American locations by 2025. The out the restaurant…Gino Guercio has opened a new restaurant transition to cage-free eggs has in Kleinburg, Ont. The 76-seat Belsito Trattoria-Vino features a menu that fuses tradition with innovative cooking already begun in select markets techniques and combines authentic Mediterranean ingredients with premium local and imported products. Offerings in the U.S. and Canada…Boston include grana padano ($7) and linguini frutti di mare “al cartoccio” featuring P.E.I. mussels, littleneck clams, Thai black Pizza International Inc. has tiger shrimps, calamari, baby octopus, scallops, tomato and white wine sauce ($25)…Kupfert & Kim has opened a partnered with global restaura- fast-casual restaurant in Toronto. The brand, originally launched in 2013, offers a minimally processed vegan and gluten- teur HMSHost to open Boston free menu including a chipotle black-bean burger with lettuce, pickled jalapeño, pico de gallo, guacamole, chipotle aioli Pizza’s first airport location at and garlic cashew aioli ($11)... Plans for chef Masaharu Morimoto’s much-anticipated Toronto outpost have been Edmonton International Airport. scrapped. The project was expected to open in April 2016 in the Theatre Park condo development, but several building The new location offers a blend delays led to the plug being pulled on what would have been Canada’s first Morimoto Restaurant. of signature items, gourmet pizzas and travel-friendly foods, Opening a new restaurant? Let us in on the buzz. Send a high-res image, menu and background information about the as well as a breakfast menu new establishment to [email protected]. for early-morning travellers…

EXPLORE THE ABUNDANCE OF NEW IDEAS AND FRESH THINKING

Discover it all at the Gordon Food Service® Show. Toronto • March 23 Toronto Congress Center, Hall A/B/C 9 a.m.–5 p.m. Register at gfs.com/show FYI

Paris-based website La Liste chef at New York City’s Daniel revealed its inaugural list of restaurant and as executive 1,000 Remarkable Restaurants chef of Café Boulud at the Four across the globe. Nine Canadian Seasons Hotel Toronto…Patrick restaurants on the list include Grismer will resign as CFO, Yum Hawksworth Restaurant, Brands, Inc., effective Feb. 19. Vancouver; Toque!, Montreal Grismer has served as CFO of and Initiale, Quebec City… Yum since 2012. Career Education Corporation (CEC) will begin a gradual pro- SUPPLYSIDE cess of discontinuing the opera- After spending 2015 refining tions of its Le Cordon Bleu North its product recipes, Parsippany, America colleges of culinary N.J.-based French’s Food arts. The closure of these CEC Company has announced that run campuses will not affect 90 per cent of its products are the operation of Le Cordon free from artificial flavours, Bleu International worldwide colourants, dyes or high- including the Le Cordon Bleu fructose corn syrup. The com- Ottawa…Uber is diving deeper pany has also premiered new into food delivery with its new products that include simple, standalone UberEats app, which local ingredients: French’s is exclusive to Toronto. The new Buffalo Ketchup and Garlic app will give users access to Ketchup, made with 100-per- Uber’s expanded foodservice, as cent Canadian tomatoes; as well as extended delivery hours well as French’s Super Yellow and an instant delivery option Mustard, made with 100-per- that promises lunch delivery cent Canadian mustard seeds in 10 minutes…Mobile meal and extra turmeric spice… delivery company Feast has Sheboygan, Wis.-based The officially launched its iOS app. Vollrath Company, LLC has The app will be used to deliver introduced the Mini Soft-Serve healthy, high quality meals — Freezer, ideal for small res- created by the Feast team — to taurants, delis, bakeries, food its customers…Thai Express is trucks and convenience stores set to open two new locations at looking to expand their frozen Calgary International Airport in and cold dispensed bever- the fall. It is scheduled to open age offerings without giving more than 285 locations across up valuable counter space. Canada and worldwide by the Operable with both commercial end of 2016. dry and liquid mixes, the Mini Soft Serve Freezer can make a PEOPLE variety of high-profit margin fro- Ottawa native Ben Ing is the new zen treats including ice milk, ice head chef of the famed Copen- cream, yogurt and frozen dietary hagen-based Noma. He will be desserts…Peach Glen, Pa.-based taking over during a transitional Knouse Foods has added four time for the restaurant as Noma new flavours to its Musselman’s closes its doors to focus on open- unsweetened Natural Apple Sauce ing a new space in 2017…Tyler line, including cherry, cinnamon, Shedden is the new culinary peach and strawberry. This 4.5- director for Chase Hospitality oz. line of products also includes Group. Shedden brings interna- the differentiated two oz. and six tional experience to the role — oz. sizes, as well as the squeeze most notably as private dining pouch and 4 oz. cups.

FOODSERVICEANDHOSPITALITY.COM NOW OPEN

MANGIA! The first Jamie’s Italian restaurant in North America opens at Toronto’s Yorkdale Shopping Centre

THE JOINT VENTURE BETWEEN Jamie Oliver and The King Street Food Company, which owns Toronto’s Buca, Jacobs & Co. Steakhouse and The Saint, features a simple, fresh and authentic menu and a warm, welcoming atmosphere. The interior boasts high ceilings, an open kitchen and expansive bar (far left). Pasta is made fresh in-house daily and includes its famous prawn linguine (inset), available in full and half portions, featuring fried garlicky prawns, fennel, tomatoes, chili, saffron, fish broth and arugula ($10.50/$19.95). The cured meat selection (left) includes fennel salami, pistachio mortadella and prosciutto and schiacciata picante and is served on a plank with mini buffalo mozzarella, pecorino cheese and chili jam as well as a selection of pickles, olives and crunchy slaw ($11.95/per- son). Artisanal pizzas start at $14.95 and offer combinations such as prosciutto and arugula, Margherita and Fiorentina featuring lemony ricotta, sprouting greens, free-range eggs, anchovies and Parmigiano Reggiano. Jamie’s Italian also offers a kids’ menu, with items such as chicken lollipops and cheesy pasta bake (from $12.95).

10 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM FROM THE DESK OF ROBERT CARTER

SERVING UP PROFITS Studies show breakfast is still the most important meal of the day

t’s long been suggested that breakfast is the most important meal of the day. While this Iadage has its origins in health and wellness, the modern-day foodservice operator has also come to learn about the importance of breakfast as a daypart. Case in point, in mid-December McDonald’s Canada opened its first standalone McCafé in Toronto’s Union Station. STARTING THE DAY OFF RIGHT The breakfast daypart is becoming more profitable for operators, with Given the company’s recent successful intro- chains such as McDonald’s Canada exploring all-day breakfast offerings duction of all-day breakfast in the U.S., the move to expand its McCafé brand in Canada comes as no surprise. After all, in Checkout Tracking, analyzed a database to 47 per cent post-launch, according to the Canadian QSR market, breakfast/brunch containing receipts from more than 27,000 the NPD Checkout Tracking study. While is the fastest-growing daypart with 22 per McDonald’s static buyers who visited before all-day breakfast has not yet been rolled cent growth year-over-year. This number and after the McDonald’s all-day breakfast out in Canada, there is reason to believe the far outpaces the overall breakfast/brunch launch and found there was a sizeable lift in Canadian market would react positively to daypart growth rate of two per cent of total breakfast food orders throughout the day. an all-day breakfast offering; especially when foodservice. Similarly, in the U.S., breakfast/ Looking at the purchase behaviour of you consider the QSR breakfast/brunch seg- morning meal visits grew by five per cent McDonald’s breakfast buyers who purchased ment in Canada is worth approximately $5 in the year ending June 2015 over the same breakfast foods beyond traditional breakfast billion and savvy operators are continuously period last year (when visits grew by two per hours, NPD found a third of these buyers had looking for ways to win share and increase cent), according to The NPD Group. Quick- not purchased from McDonald’s at all prior consumer visits. Given the demand and service restaurants, including retail foodser- to the all-day breakfast launch on Oct. 6. the prospect for growth in the space, it’s vice, were responsible for most of the visit The study also found McDonald’s customers no wonder brands such as McDonald’s, gains at breakfast. did order breakfast foods beyond traditional Tim Hortons and Starbucks are competing breakfast hours, and were most interested in feverishly to stake a claim. There are also THE ARGUMENT FOR ordering these items at lunch — the chain’s a number of smaller operators in the fast- ALL-DAY BREAKFAST busiest time of day. Among consumers pur- casual space who are looking to make their In the U.S., an initial read on McDonald’s chasing breakfast foods at McDonald’s dur- mark on the breakfast segment. Regardless recent breakfast offering finds that, at the ing lunch hours, 61 per cent of receipts also of whether or not McDonald’s ends up outset, the program has been successful in included non-breakfast items, contributing bringing its all-day breakfast offering to attracting new or lapsed buyers and increas- to a bump in average check size. Canada, the popularity of the breakfast day- ing lunch visits. The NPD study, which Breakfast food orders throughout the part is sure to attract significant attention is based on its receipt-harvesting service, day increased from 39 per cent pre-launch in 2016. l

Robert Carter is executive director, Foodservice Canada, with the NPD Group Inc. He can be reached at [email protected] for questions regarding the latest trends and their impact on the foodservice business.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 11 PIGGING OUT Dressed up or pared down, pork remains the most versatile protein on the plate

BY MARY LUZ MEJIA PHOTOS: CANADA PORK INTERNATIONAL

12 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM FOOD FILE

hen Canadians want a protein that sticks to their ribs, they turn to pork. Chefs, restaurateurs and QSR company heads agree — pork remains popular because it’s the protein equivalent of the little black dress. It can be caramelized, pulled, smoked, roasted, braised, fried or barbecued, and transformed from an Wumami-rich burger topping to the headline attraction. Its various cuts provide a great fat cap to keep things moist, or remain so lean it can rival chicken. Today’s chefs across Canada are putting pork front and centre on the plate, dressing it up to suit diners’ tastes.

AN INCREASINGLY POPULAR PROTEIN CHOICE Jill Failla, associate editor of Consumer Research at Chicago-based Technomic Inc., says the menus of 177 of the Top 200 Canadian chains (or 89 per cent of them) feature pork in some way — and those that don’t are likely a dessert or beverage establishment. “Pork is a versatile protein, featured in a wide variety of dishes — from sausage on pizza, to bacon on just about anything. It’s also less expensive than beef, making it an appealing option for operators,” she adds. The team at South St. Burger agrees. “As we are primarily a burger restaurant, our pork offerings consist of bacon and our recently launched Oktoberfest pork sausage ($5.25 solo, $9.95 combo),” says company VP Thomas McNaughtan. “Bacon is a staple in any burger shop and we are no exception, with over 25 per PIGGING OUT cent of our customers ordering — even our veggie burger.” While bacon atop a veggie burger might seem like a contradiction, McNaughtan believes there’s a real comfort food element associated with the salty strips. “Bacon can literally make anything taste better and really seems to make people happy,” he says. South St. Burger serves crispy, Applewood-smoked bacon sourced from Maple Leaf Foods atop its four-ounce True North Burger, along with cheddar, maple-infused

PHOTOS: CANADA PORK INTERNATIONAL onions and a house-made signature sauce

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 13 FOOD FILE

($7.15 solo or $11.85 for the combo). The recently launched Secret Menu features the Chicken Club, a grilled chicken breast topped with applewood-smoked bacon, Swiss cheese and the customer’s choice of toppings ($10).

GLOBAL FLAVOURS Michael Young, VP Technical Programs and Marketing Services for Canada Pork International (the parent company of Canada Pork) says pork’s underutilized cuts — including bellies, jowls and offal (entrails and organs) — have become more popular in the marketplace, both domestic and for export. Another trend he sees gaining momentum is domestic ALL DRESSED UP Pork is chef and retailer interest in export qual- front and centre in dishes ity pork that’s specifically selected based such as grilled collar butt on its marbling scores, fat colour and steak (bottom left), pork stir fry (below) and pulled pork meat colour (as well as texture and firm- tacos (right) ness). “This is excellent, high-end pork meat that’s being exported primarily to

WET OR DRY — THAT’S THE RUB Wet, dry, tangy, sweet or savoury, there’s a world of flavour for chefs to play around with when it comes to rubs. At Indochine Banh Mi in Halifax, it’s all about the wet rub, using Asian and Vietnamese flavours to highlight pork’s versatility in everything from sates to caramelized pork bellies. At The Stockyards in Toronto, owner Tom Davis is using less to get more. He used to dry rub and smoke — but not anymore. If you add a dry rub too early, he Japan and Korea,” says Young. “For this kind of meat to stay warns, the sugars in the rub here, it has to compete with the export market. When demand caramelize, creating a barrier increases, it will give producers and processors the signals they to your ribs or brisket that will need to get that quality to the domestic market.” And it seems add acrid flavour to whatever those most receptive to trying new iterations on the pork theme you’re smoking. Hence, his

skew towards a younger demographic. Failla says “Two in five PHOTOS: CANADA PORK INTERNATIONAL Texas-style approach, “You younger consumers (aged 18 to 34) want to try more pork have to make sure the skin on your meat is dry so that dishes made with ethnic flavours and ingredients.” smoke can penetrate it. We Liz Smith, owner/manager of Halifax-based Indochine add salt and pepper and then Banh Mi, agrees. Her clientele skews a bit older (24 to 40), offer house-made sauce on and she describes them as “adventurous eaters — people who the side, so you can taste have travelled or lived in other places,” and hence seek out the meat instead of a rub,” flavour-forward offerings. Her traditional Vietnamese menu he says. features 30 per cent pork-based items in everything from banh

14 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM 2016-01-17 6:31 PM

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mi Vietnamese sandwiches to the bun, or rice noodle bowls. “No Vietnamese menu would be complete without pork,” she says, adding, “Our most popular banh mi filling options are pork.” These include using local, lean ground pork combined with fresh basil, garlic, fish sauce and chilies in the pork meatball bahn mi, a marinated local pork belly that’s caramelized, or a traditional Vietnamese pork sate and oven-grilled pork option. And finally, there’s the recently introduced Spicy BBQ Pork banh mi, which combines Korean Gochujang chili paste with a chili flake mari- nade (all banh mi sell for $7.48). The sate and BBQ pork also make their way in the rice bowl or bun dishes ($9.95 to $11.95). “These are growing in popularity to the point that, someday, we hope people will order pork as much as they order the chicken options,” says Smith. At The Stockyards: Smokehouse and Larder in Toronto, owner SOFT ARTISAN BREAD Tom Davis offers a taste of home-style barbecue on a menu featuring 45 per cent pork. It makes its own sausages and terrines and the team is even developing its own Spam, which will be used on its version of an Eggs Benedict — featuring a seared slice of Spam, (Ctd. on p.18)

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THIS LITTLE PIGGY GOES TO MARKET Canadian producers will be offering a new brand of pork boasting high- quality protein backed by a traceability system and quality-assurance program. Now available for the Canadian foodservice market, Verified Canadian Pork is minimally processed and contains no growth hormones or trans fats. A Canadian Quality Assurance program ensures high stan- PHOTOS: CANADA PORK INTERNATIONAL dards will be met while an on-farm safety system promotes best practices with regard to animal care. Verified Canadian Pork is a member of Pigtrace Canada, which tracks pork products with ear tags or tattoos so they can be easily identified in the case of food-safety issues. Verified Canadian Pork is CHOCOLATE AVALANCHE managed and implemented by Canada Pork, and the product can currently be found at Conestoga Meat Packers Ltd., Donald’s Fine Foods, Maple Leaf Foods Inc., HyLife Foods LP, Olymel, Thunder Creek Pork Inc. and Sunterra Meats Ltd. At Bridor Inc., baking is a passion we

have shared for generations. FOODSERVICEANDHOSPITALITY.COM 450 641-1265 • 1 800 361-1450 • bridor.com PHOTOS: CANADA PORK INTERNATIONAL FOOD FILE

(Ctd. from p.16) served over a grit corn cake and topped with a deep-fried poached serves from the pantry). Chef Guillermo Anderson is the in-house egg and red-eye gravy Hollandaise ($13 to $14). Most of its break- charcutier and cured pork is featured in several of his preparations. fast items feature pork (house dry-cured smoked bacon or sausage) “Charcuterie is the enduringly popular choice as it’s an artisan and the burgers are often topped with bacon. One of its sleeper hits product that’s difficult to prepare and is well respected; charcuterie is Brussels sprouts roasted in bacon fat, served with crisped bacon strongly reflects the quality of the base ingredient.” slivers and tossed in Sriracha ($6). The type of pork used is crucial to the final product, says Heinrich. Davis says while pork remains less expensive than beef and Richmond Station only buys antibiotic and hormone-free whole lamb, its price has increased 25 to 27 per cent since last year. The hogs from small, local producers and ideally heritage breeds such as price of pork bellies, used to make bacon, replete with what Davis Berkshire or Tamworth. Larger, older animals, whose meat has what calls bacon’s dopamine inducing scent, has increased in particular. the chefs assert as “more flavour.” are preferred. A healthy fat cap on “I’m seeing corporate QSRs quick to pick up on pork trends and a hog means other, usually leaner meats such as chicken or venison independent chef-owned restaurants, too. There’s a Korean pulled get confited in pork fat. Heinrich says it’s common for ground meat pork at Subway and I see a rise in Korean-style barbecue sauce. in stew, sausage or a pâté to contain pork as well. Its pulled pork ravi- Pork products are versatile and cheaper than beef or chicken, which oli ($25) served with romesco sauce, kale and baby leeks is on high makes them a popular choice.” rotation right now, but Heinrich’s favourite is the Presskopf, or “press head.” “We take the pig’s head and poach it until it’s falling off the GOING WHOLE HOG bone, then pick off all the meat and skin and mix it with mustard, Instead of choosing less expensive cuts, the team behind Toronto’s pickles and herbs before pressing into a terrine,” he explains. The sliced Richmond Station buys a whole hog and breaks it down in-house, “headcheese” can also be breaded and fried to be served on a salad, in once a week. “We are constantly working on new methods for the a sandwich or with a chutney on the charcuterie board ($16). cookery and butchery of pork. Since we only buy the whole animal, Any way you slice it, restaurateurs are making good use of every we have a great deal of freedom to play around with our tech- cut — from the lean bits such as tenderloin to the animal’s fat nique,” says chef/owner Carl Heinrich. The restaurant’s most popu- cap — putting flavour first and giving diners an infinite number of lar conduit to selling pork is its charcuterie plates ($16 with pre- ways to enjoy this versatile protein. l

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Today’s franchisors know that finding the ‘right franchisee’ will produce successful relationships that last

BY DOUGLAS P. FISHER

here are approximately ers within the Canadian market. But These four companies alone rep- 1,300 franchise brands while it may look like more, a little resent more than 25 per cent of the operating more than more than 40 per cent (31,200) of franchise units within the restaurant 78,000 franchise outlets franchise units in Canada are in the sector. With the addition of the other in Canada — generat- foodservice sector. Of those, 3,800 major operators such as Burger King, Ting more than $68 billion in revenue operate Tim Hortons locations; Wendy’s, Yogen Früz, Boston Pizza, every year. More than one million 1,800 operate McDonald’s locations; Pizza Pizza and The Keg, it becomes Canadians are employed directly or 2,000 operate MTY locations under apparent that approximately 10 res- indirectly by the franchise sector, 30 brands; and 1,000 operate Cara taurant companies are operating making it one of the largest employ- locations under eight brands. more than 50 per cent of the food-

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 21 THE 2016 FRANCHISE REPORT

service franchise units in Canada. The logic FINDING THE ‘RIGHT FRANCHISEE’ here suggests the remaining 50 per cent of For franchisors — and for potential fran- THE HIT LIST units (approximately 15,000) are operated by chisees looking for a new opportunity — a Canada’s top franchise as many as 260 to 300 brands — or about 52 matchmaking process that assesses a variety performers by sales units per brand. Many have five units, some of personality and business acumen-related in 2014 are as follows: have 10, 20 or 30 — but all are considered matters is an important decision-making small relative to the overall market. tool. A bad franchisee fit usually ends in ter- Tim Hortons Inc. Some brands are new, having only built mination or court; burns a lot of emotional a few units to date, but many, if not most of and reputational capital; and is a waste of $7.3 billion the brands are long-standing concepts that time and money for both sides. Investing in have failed to grow at a pace reflecting the top finding the right franchisee — and making McDonald’s Restaurants organizations. So what do larger operators sure your potential franchisor is one you can of Canada Ltd. have that the smaller ones do not? They know live with — is determined by the effort and how to choose their franchisees and make a strategy put into vetting franchisees. * billion match that will last. $3.8 Subway THE LONG HAUL $1.4 billion

During the 30 years Sebastian Fuschini has been Boston Pizza overseeing Pizza Pizza’s franchise expansion, he has witnessed the evolution of the business. “Franchising International Inc. as a whole has become more sophisticated,” says the SVP of Franchising, citing disclosure laws imple- $1 billion mented by the provincial governments and the open lines of communication between the franchisor and A&W Food Services the franchisee. “It truly has to be a transparent rela- of Canada Inc. tionship.” That transparency has helped the Toronto-based million QSR flourish across the country, and the year ahead $985.6 will see expansion in Manitoba, Saskatchewan, INDICATES ESTIMATE Quebec and B.C. To make a seamless transition, the * head-office team is on hand to help its franchisees SOURCE: FOODSERVICE AND HOSPITALITY’S TOP 100 REPORT, BASED ON 2014 GROSS SALES find the right location, negotiate leases and handle municipal regulations, while inside the restaurant, the team assists with sourcing equipment, fixtures and furniture, with an emphasis on maximizing space and function- ality. To prep new franchisees, Pizza Pizza offers a training program lasting between 10 and 14 weeks, depending on the franchisee’s ability and experience. A support team is also on-hand during the first few weeks of operations to assist the KNOW THY FRANCHISEE new owner in running the establishment. And To set up a fully integrated franchise system while Pizza Pizza franchisees don’t necessarily that supports franchisees, brands first need need a foodservice background to succeed in the to set up a ‘franchisee profile’ — an outline business, Fuschini says the willingness to work of the qualities and factors the franchisor outside traditional business hours, strong leader- believes would result in a ‘best fit’ franchisee. ship skills and customer-service skills will help a fledgling franchisee flourish. “We can First, a franchisor needs to draft a set of train those kinds of skills, but it’s hard to train somebody to want to deliver good customer criteria outlining key characteristics of suc- service,” he adds. – Jackie Sloat-Spencer cessful performance within the company.

22 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

While these criteria are not part of the current stable of franchisees required Franchise Disclosure Documents, and establish success- this type of documentation can be used by ful characteristics — both parties to fully understand the work- helping them formu- loads, responsibilities and accountability nec- late a better profile essary for the potential franchisee to succeed. going forward. The franchisor must clearly inform the Additionally, it is franchisee about the work to be undertaken imperative to look at and the franchisee must fully understand whether the potential these criteria before signing on the dotted franchisee is going to line. While small franchisors with fewer be compatible with than five units may have difficulty estab- your system. For lishing hard benchmarks, operators with example, will they 10 or more units can examine their current provide the required hands-on leadership at the store level? If YOUNG BLOOD you can define what that means to your firm, file is likely the best operator. In some cases, A&W is tapping into the millennial market as you can outline the leadership role in detail a good franchisor sees the potential in a fran- part of a brand-new program geared towards and assess the potential franchisee; and they chisee who does not have sufficient funding. setting up young franchisees at A&W restau- can determine if the criteria is suitable to In those cases, it has been shown that helping rants in urban markets. “What we see is that them on a long-term basis. If everyone knows finance the odd franchisee inevitably results this generation is very entrepreneurial and has grown up seeing start-up businesses the demands upfront, there will be fewer dif- in a franchisor’s best franchisee. and university students creating multi-billion- ferences along the way. dollar businesses,” explains Susan Senecal, Finally, once the system is large enough, EMBRACE CHANGE president and COO at A&W Food Services current franchisees can be segmented into As the franchise system evolves, brands can of Canada Inc. “But for a lot of people in top, middle and poor performers and mar- easily modify franchisee profile guidelines the millennial generation, they’re also look- keting and recruitment efforts can be focused to meet the need for different types of fran- ing for a structure and a formula, a method on clearly defined groups of potential franchisees. Initially, more entrepreneurial risk- towards success.” In early January, the North chisees meeting the ‘top performer’ criteria. takers may be needed, while later in the life Vancouver-based chain premiered its Urban Identifying what makes the top performers of the franchise system those who are able to Franchise program, which requires an initial successful provides an opportunity for fran- perform within a more complex set of guide- franchise fee of $55,000 — a lower point-of- chisors to retrain poor performers using the lines will be key. As the number of franchisees entry than traditional A&W franchises. Young franchisees will spend a year learn- successful criteria of top operators. grows, even if they are all ‘top tier,’ some will ing the ropes at an A&W restaurant in addi- In a recent article in the Fall 2015 edition always outperform others, allowing the fran- tion to receiving support and training in areas of The Franchise Voice, Peter Druxerman, VP chisor to continually modify and strengthen such as hiring, recruitment, performance of Druxy’s Famous Deli was quoted as saying, the franchisee selection process. evaluation and performance management, “We spend too much time focusing on the Franchise success is based on a number of as well as the financial aspects of running a financial side of the transaction, rather than factors, but one of the most crucial is poten- business. They will be placed at 1,500-sq.-ft. the people side. Franchisees and franchisors tial franchisees must share the franchisor’s urban locations in Toronto and Montreal mar- need to think carefully about matching per- philosophies, goals and mind-set — allowing kets, featuring 40 seats, express-order kiosks sonal mind-sets, philosophies and goals with both parties to drive toward the same goals of and community tables. corporate philosophies and goals.” success and growth. l Millennial franchisees have a unique ability to tap into their surroundings, which will be good for business, says Senecal. “What a lot ONLY THE BEST WILL DO Doug Fisher is the presi- of these candidates will bring is their drive, The financial side is easy; either the fran- dent of FHG International their energy, their excitement as well as their chisee has the money or they don’t. That is Inc., a boutique manage- ability to connect well with the guests in our much less relevant today as the focus shifts to ment consulting firm spe- restaurants, especially in urban environments identifying prospects who ‘fit’ the corporate cializing in the foodservice where a lot of them have grown up more profile. They have a similar personality, pay and franchise sectors. He in touch with urban reality, and they simply attention to detail and have strong leader- specializes in franchise know what to do. We want to take advantage ship skills to drive sales by engaging both development, master planning and litigation of that, and, at the same time, provide struc- customers and staff — all while being able to support. The firm’s clients range from indepen- ture and a financial model that allows them to manage costs. dent restaurant operators to the country’s larg- succeed.” – Jackie Sloat-Spencer The closest match to your franchisee pro- est and most successful franchise companies.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 23 ON FIRE (clockwise, from left to right) Alex Gerzon, Richard Jodoin and George Heos, franchise owners of Firehouse Subs’ first Canadian outpost located in Oshawa, Ont. FANNING THE FLAMES 24 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

New on the scene, Firehouse Subs’ product, business model and ambitious expansion plans are attracting potential franchisees

STORY BY AMY BOSTOCK | PHOTOGRAPHY BY MARGARET MULLIGAN

ounded in Jacksonville, Fla. in Canadian outpost located in Oshawa, Ont. 1994 by firefighter brothers Chris The partnership of life-long restaurateurs and Robin Sorensen, Firehouse Alex Gerzon, George Heos and Richard Subs arrived in Canada last year Jodoin will lead Firehouse Subs’ Canadian via Puerto Rico. “It was a gen- brand expansion and support new fran- esis of sorts,” says Greg Delks, chisees in the opening and basic manage- VP of Franchise Development at ment of restaurants. “When we came to Firehouse Subs. “About five years ago we Canada, the single most important decision Fpartnered with a Puerto Rico-based group we made as a brand was to find the right (Latin America Subs, LLC) that owns 185 partners,” says Delks. “We use area represen- Burger King locations. They were looking for tatives — currently I have 45 strategically an additional brand and they came to us.” placed in cities all over the U.S. — and Alex Although international expansion wasn’t is our guy in Canada, the CEO of Ontario on the brand’s radar at the time, Delks said with Toronto as the focus.” the success of the 26 Puerto Rico locations As part of its development agreement, opened the company’s eyes to possibilities OnFire Restaurant Group will open 90 outside of the U.S. — including Canada. Firehouse locations over the next 10 years “As we did our recon into the landscape of in Ontario. “Durham [Region], and specifi- foodservice in Toronto, the thing that really cally Oshawa, was an area we wanted to be excited us was that there were very few fast- in. I’ve done a lot of work in Oshawa in my casual sandwich opportunities here, so we career — it’s a great restaurant market and SUB-LIME SANDWICH At Firehouse Subs’ Oshawa, felt we were ahead of the curve in that genre a community that supports local business,” Ont. restaurant the number-1 seller is the Smokehouse and could do very well in Canada.” says Gerzon. Beef and Cheddar Brisket sub — pit-smoked for 16 Enter the OnFire Restaurant Group, The 2,150-sq. ft., 59-seat Oshawa location, hours, topped with signature mayo and sweet BBQ franchise owners of Firehouse Subs’ first which opened last October, was a $450,000 sauce on a toasted roll ($8.99) THE 2016 FRANCHISE REPORT

oriented atmosphere with a firefighter theme. Firefighting equipment FRANCHISE is positioned through- ON FIRE out the store and the Named one of the top 100 menu features themed limited-service sandwich chains in sandwiches, such as the U.S. by Technomic, Firehouse the Hook & Ladder Subs has grown to 936 restaurants made with smoked in 43 states, one in Canada and 26 in turkey breast, Virginia Puerto Rico. Its combined U.S. sales honey ham and melted for 2014 were US$552.4 million. Monterey Jack ($8 for a large). Gerzon says its first that many potential franchisees are now in Canadian location is various stages of due diligence on the brand generating great fran- and meeting with the OnFire team. “We have chise interest. “Now great momentum going from a franchising turnkey investment for Gerzon and his that we’re open and people can see, touch perspective,” agrees Gerzon. “We’ve already team and it’s already paying off. The total and taste the brand, we’re getting a lot of signed our first franchise agreement for two investment from a franchisee standpoint is inquiries.” restaurants in Ottawa and have a number in $400,000 to $500,000; in terms of equity, With competitors such as Panera Bread, the pipeline that are getting to the documen- franchisees would require $150,000 in cash. Chipotle and Five Guys Burgers and Fries, tation stage.” “The brand resonates with Canadians. Gerzon says gaining brand recognition is All Canadian locations of Firehouse People love the food and we’re getting lots of Firehouse Subs’ greatest challenge. “Although Subs will be franchised, as corporate policy repeat customers and local regulars,” he says. there are those who know the brand because dictates keeping all company-owned units The new fast-casual eatery offers a family- they vacation down south, most people don’t in Jacksonville. When searching for real know who we are. We’re spending a lot of estate, the company prefers in-line, leased SERVING SUBS time making sure our staff are educating space in strip centres with visibility, acces- AND SAVING LIVES guests on how we’re different.” sibility, ingress/egress, parking and signage. The Firehouse Subs Public Safety Foundation That difference, he says, is in the menu. “We do have a few stand-alone [units] but was founded in 2005 in the aftermath of “At the end of the day it’s a premium prod- they were really opportunistic — such as a Hurricane Katrina. Company co-founders, fire- uct, premium experience — we freshly slice closed Taco Bell,” says Delks, adding desti- fighters Chris and Robin Sorensen travelled to our meat and cheese every day, we pile it nation dining spaces around big box retail Mississippi where they fed more than 10,000 super high and we serve it steaming hot. It’s space is also desirable. first responders and survivors. “Chris and Robin got a unique taste profile.” Rollout plans include opening three to came back to Jacksonville changed, and they According to Delks, the company is com- five units in 2016 and then eight to 10 a year knew going forward they wanted to give back, mitted to sourcing as many of its ingredients until all 90 Ontario locations are open. “If so the Firehouse Subs Public Safety Foundation locally as possible. “For the first restaurant everything goes well, in the next couple of was born,” says Greg Delks, VP of Franchise we’ve worked with our [U.S.] supply chain years we’re probably going to take the brand Development at Firehouse Subs. l Last year, the company donated more than and some of the product is coming from the to other provinces,” says Gerzon. $5 million worth of life-saving equipment to first U.S. because we have certain taste profiles responders (police, firefighters, EMTs and the that are characteristic to us. As we open military) in the U.S. “We’re giving back to the more restaurants and have more buying community in a very tangible way,” says Delks, strength, we’ll source as much as possible adding that “franchisees attracted to our brand in Canada. But with only one restaurant are looking for a business model that not only currently, we’re not able to get some of the makes money but gives back to the community.” items in a cost-effective way.” Meanwhile in Canada, the Oshawa, Ont.- Delks says Firehouse Subs has always based area developer for Firehouse Subs, Alex taken a disciplined approach to expansion Gerzon says his community and his team have and he and his team have attended a number rallied behind the foundation. “These donations save lives, so I’ve challenged my team to raise of franchise expos prior to launching the $100 a day.” In the restaurant’s first month of brand in Canada. “People were inquisitive fundraising it raised $3,082 for the Canadian arm and there was some brand awareness, but of the foundation. over the last 120 days we have received more than 125 franchise inquiries,” he says, adding

26 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM C

CMY

THE 2016 FRANCHISE REPORT

GO WEST, YOUNG MAN! Popeyes begins exploration of new Canadian markets

STORY BY DANIELLE SCHALK

even years after its corporate ning to continue our expansion, entering key and Bachelder says her team “will be con- restructuring, Popeyes Louisiana markets in Western Canada starting in 2016,” tinually evaluating the demand for the brand Kitchen Inc. has set new bench- Cheryl Bachelder, CEO of Popeyes, told in neighbouring provinces such as British marks for its Canadian growth. F&H in November. Columbia and Saskatchewan.” As part of a recent ramp-up in The Canadian openings represent a In 2014, the Popeyes chain boasted a the chain’s Canadian expan- significant portion of the company’s 2015 global same-store sales growth of 6.2 per Ssion, the Atlanta-based fast-food franchisor openings. By the end of third quarter 2015, cent over 2013. Including last year’s results recently reached a new milestone with the Popeyes had opened a total of 68 new res- up to Q3 2015, the company has experienced opening of its 100th Canadian restaurant taurants with more scheduled to launch 22 consecutive quarters of positive same- in November. “We have opened almost 30 before year end. These fourth-quarter store sales growth. “The success of our com- stores in the last 18 months and are plan- launches included not only Canada’s 100th pany is based on two premises: collaboration restaurant, but the opening of the brand’s with our franchisees to help them succeed 2,500th location, in Hatillo, Puerto Rico. and a commitment to innovative design to LOOKING SHARP “Canada has always been a focus for give our customers what they want when Keeping on trend in the competitive Popeyes,” says Bachelder, noting the brand they go out to eat,” explains Bachelder. QSR market, Popeyes Louisiana Kitchen has had a presence in the country since 1984 Popeyes builds a variety of international launched a new international design, when it opened its first international loca- store formats including freestanding, in-line, featuring a more contemporary and tion in Toronto. Since entering the coun- mall and college and university locations. upscale look and feel, in 2014. The try, Popeyes has expanded across Ontario The brand offers territory development deals reimagined look features spice jars and and soon more Canadians will be getting in Canada, for which potential franchisees murals that reflect the brand’s Louisiana a taste of the chain’s in-house-marinated, must agree to flavours and heritage. “The Canadian hand-battered chicken and seafood as the build a certain market adopted our international design company shifts its focus to new markets. The number of units in 2014 and it has been well received by customers and franchisees alike,” first Western Canadian location, set to open for the proposed says Cheryl Bachelder, CEO of Popeyes. in Calgary this year, will mark the first unit area. A given ter- Canada currently boasts 27 units featur- outside of Ontario. “The focus [this year] ritory must be ing this updated design, including seven is to establish the brand in Western Canada able to support a restaurants that underwent renovations and establish a supply chain hub in Alberta,” minimum of five to reflect the new look inspired by New says Bachelder. Edmonton and Winnipeg are Cheryl Bachelder, restaurants to be CEO, Popeyes Orleans’ French Quarter. also potential markets for future expansion considered. l

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ethinkFastFoodFH.indd // : M THE 2016 FRANCHISE REPORT PIZZA FOR THE PEOPLE Pieology is bringing its artisanal pizza offering to Canada

STORY BY AMY BOSTOCK

ringing together culturally signature sauces and more than 30 meats, inspired ingredients in one of cheeses, vegetables, herbs and spices. The the most beloved foods in customized pizzas are then stone-oven fired the world was the inspiration in less than three minutes. To finish, guests behind Pieology, a California- have the option to add after-bake “Flavour based fast-casual personalized Blast” sauces, including fiery buffalo, pesto unique to the country and may even change pizza concept that has set its and BBQ. Most custom pizzas with unlimited from province to province, but Chang says the sights on the Canadian market. “There are toppings are priced at US$8 or less. concept will remain the same: helping pizza Ba number of brands that have had tremen- Chang opened the first Pieology unit lovers create their own mastery. Pieology will dous success in Canada but I’m not sure that in 2011 in Fullerton, Calif. and has since also look for local connections and vendors to within the fast-casual pizza segment there is grown the artisanal pizza chain to 90 units support and build local businesses in Canada. something that compares to what we do,” says in 12 states. The brand earned the num- Chang plans to open the first Pieology loca- Carl Chang, CEO and founder of Pieology. ber-1 spot in terms of sales and unit growth tion, or perhaps multiple locations, in Canada The difference, he says, is in the toppings, on Technomic’s annual “Top 500 Chain by the third quarter of 2016. “Strategically, signature sauces and fresh dough made in- Restaurant Report” by increasing its annual what we’re going to do in the first quarter house daily. The company claims to offer sales 230 per cent from a year earlier, to of [2016] is have discussions, partner with nearly limitless flavour combinations for the $44.6 million in 2014, when its unit count the right groups and perhaps focus on mul- discerning pie lover. “We’ve reinvented the nearly tripled to 42 locations. tiple areas — clusters of stores in Vancouver, traditional way of creating and serving pizza The U.S. stores are a mix of company- Toronto and Montreal simultaneously.” — fresh, delicious and without boundaries. owned and franchised units, with the cost to It’s a craft that we’re proud to say we’ve per- buy a 2,500-sq.-ft., 70-seat franchise ranging PIE-LANTHROPY fected,” says Chang. from US$300,000 to $400,000. As a company, Pieology is dedicated to sup- The Pieology experience starts with fresh porting the communities in which it operates. house-made dough pressed into 11.5-inch HITTING THE ROAD “We really want to be connected to local causes thin pizza crusts. Guests select from eight In 2015, Chang created a business develop- that are unique to a particular community,” ment team to focus solely on Canadian expan- says Chang. “Whether it’s the local Boys and sion; dedicating significant resources to market Girls Club or local children’s hospital, I always research. “It’s been fascinating and wonderful find that within certain trade areas there is to see the excitement and support in Canada,” something unique.” he says. Developing a Canadian experience “What I want for the brand is a legacy, to is the company’s goal, he emphasizes. “Our be known for giving back, finding connec- vision is not for Pieology to be synonymous tions at the local level, being impactful in the to the U.S. but to allow it to be unique to the communities we serve and helping people community it’s in.” Ingredient offerings will be celebrate food.” l

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FoodserviceHospitalityaneefHoude.indd // : M THE 2016 FRANCHISE REPORT

241 PIZZA APPLEBEE’S B ESPRESSO BAR Franchise Costs CHAIRMAN’S BRANDS CORP. DINEEQUITY, INC. JSF FRANCHISE GROUP INC. - initial franchise fee $20,000 for a 10-year 77 Progress Ave. 450 North Brand Blvd. 400 Applewood Cres., Unit 100 franchise agreement Toronto, ON M1P 2Y7 Glendale, CA 91203 Vaughan, ON L4K 0C3 - equipment/site cost $100,000 416-288-8515 647-533-3333 416-819-2644 to $220,000 VP, Franchising and Real-Estate Manager, Canada Applebee’s: VP of Franchising: Joel Friedman - other costs $15,000 to $42,000 Development: Larry Santolini Kenney Goldman - total costs $130,000 to $292,000 History, Plans - advertising fee 5% History, Plans History, Plans - founded in 2004 in Toronto - royalty fee 1% - established in 1986 in Toronto - established in 1983 in Decatur, Ga. - two units in Canada (both franchised) - 91 units in Canada (all franchised) - 17 units in Canada; 2,000+ outside - looking to expand in Ontario and Services - three units under development of Canada other provinces - advertising/marketing - design Franchise Costs Franchise Costs Franchise Costs - lease negotiation - franchise fee $20,000 - initial franchise fee US$40,000 - initial franchise fee $25,000 - management - advertising fee 3% - estimated build costs US$1,500,000+ - equipment/site cost $150,000 - purchasing - royalty fee 5% - national advertising fee 0.5% - other costs $100,000 - site location - royalty fee 4% - total costs $275,000 - staff training Services - other fees $350,200 - supplies - advertising/marketing Services - design - information available upon request Services - financial assistance - advertising/marketing - lease negotiation AROMA ESPRESSO BAR - design - purchasing AROMA ESPRESSO BAR CANADA INC. - lease negotiation - site location 446 Spadina Rd., Ste. 300 - management - staff training Toronto, ON M5P 3M2 - purchasing - supplies 416-481-2233 - site location BATON ROUGE - staff training IMVESCOR RESTAURANT GROUP INC. A&W FOOD SERVICES History, Plans - supplies 8250 Décarie Blvd., Ste. 310 OF CANADA INC. - founded in 2007 in Toronto Montreal, QC H4P 2P5 171 West Esplanade, Ste. 300 - 33 units in Canada (all franchised); BAKER’S DOZEN DONUTS 514-341-5544 North Vancouver, BC V7M 3K9 150+ outside of Canada BAKER’S DOZEN CORP. Director of Franchising: Peter Tsafoulias 604-988-2141 - plans to expand in Montreal, Ottawa 2369 Cliff Rd., Unit 1 Director of Franchising: Yanick Morin and Vancouver Mississauga, ON L5A 2P1 History, Plans 905-272-1825 - established in 1992 in Laval, Que. History, Plans Franchise Costs President: Peter Paraskakis - 31 units in Canada, (30 franchised) - established in 1956 in Winnipeg - initial franchise fee $50,000 - plans to expand in Ontario - 845 units in Canada - advertising fee 2% History, Plans - develop new conversion stores - plans to add 300 new units in Canada; - royalty fee 6% to 8% - established in 1978 in opportunities available across Canada, Mississauga, Ont. Franchise Costs with a focus on Ontario (Greater Toronto Services - 14 units - initial franchise fee $60,000 Area), Quebec (Montreal) - advertising/marketing - total costs $1,600,000 to $2,000,000 - design Franchise Costs - advertising fee 2% Franchise Costs - lease negotiation - initial franchise fee $30,000 - royalty fee 5% Standard Franchise Program: - purchasing - equipment/site cost $300,000 - initial franchise fee $55,000 - site location - advertising fee 2% Services - equipment/site cost $300,000 - staff training - royalty fee 5% - advertising/marketing to $1,300,000 - supplies - design - other costs up to $100,000 Services - lease negotiation - total $355,000 to $1,450,000 - advertising/marketing - management AU VIEUX DULUTH EXPRESS - design - purchasing - advertising fee 2.5% MTY TIKI MING ENTERPRISES INC. - lease negotiation - site location - royalty fee 2.5% 8150 Trans-Canada Highway, Ste. 200 - management - staff training - local advertising fee 1% St-Laurent, QC H4S 1M5 - purchasing Urban Franchise Associate Program: 514-336-8885 - site location - initial franchise fee $55,000 President: Stanley Ma BEAVERTAILS CANADA INC. - staff training - equipment/site cost approximately 3700 St. Patrick St., Ste. 106 - supplies $372,000 History, Plans Montreal, QC H4E 1A2 - other costs up to approximately $16,000 - founded in 2002 514-392-2222 - total approximately $443,000 - 12 units in Canada BASKIN-ROBBINS Director of Franchising: Pino Di Ioia - advertising fee 2.5% DUNKIN’ BRANDS - royalty fee 2.5% Franchise Costs 130 Royall St. History, Plans - information available Canton, MA 02021 - established in 1978 in Ottawa Services upon request 800-859-5339 - 97 units in Canada (all franchised) - advertising/marketing CEO: Nigel Travis - plans to add more mobile trailers as - design Services well as tourist and leisure locations - lease negotiation - advertising/marketing History, Plans - management - design - established in 1945 in Glendale, Calif.; Franchise Costs - purchasing - lease negotiation first Canadian store opened in 1971 - initial franchise fee $30,000 - site location - purchasing - 96 units in Canada; 7,479 total - trailers start at $110,000 - staff training - site location worldwide (all franchised, except for - tourist kiosks start at $200,000 - supplies - staff training seven locations) - advertising fee 3% - supplies - expanding the newly designed units - royalty fee 5% in Toronto, Ottawa, Montreal, Calgary, Edmonton and Vancouver

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 33 THE 2016 FRANCHISE REPORT

Services Services History, Plans History, Plans - advertising/marketing - advertising/marketing - established in 1964 in Edmonton - established in 1954 in Miami; - purchasing - operational support - 370+ units in Canada established in 1969 in Canada - staff training - training - new franchising opportunities available - approximately 14,000+ units globally across Canada BEN & FLORENTINE BOAR N WING SPORTS Franchise Costs GRILL & BAR Franchise Costs - information available upon request RESTAURANTS INC. - initial franchise fee $60,000 5255 Henri-Bourassa W., Ste. 210 JSF FRANCHISE GROUP INC. - equipment/site cost Services Montreal, QC H4R 2M6 40 Innovation Dr. $2,500,000 (average) - information available upon request 514-667-6099 Woodbridge, ON M6A 2Y5 - advertising fee 3% President: Lorne Cassoff 647-819-2644 VP of Franchising: Joel Friedman - royalty fee 7% CAFE DEPOT History, Plans MTY TIKI MING ENTERPRISES INC. Services - founded in 2008 in Montreal History, Plans 8150 Trans-Canada Highway, Ste. 200 - advertising/marketing - 36 units in Canada (35 franchised) - established in 2012 St-Laurent, QC H4S 1M5 - design - plans to add 25 units in the next three - four units in Canada (three franchised) 514-336-8885 - financial assistance years in Quebec, Ontario and Manitoba - expanding in Ontario and the Maritimes President: Stanley Ma - lease negotiation - management Franchise Costs Franchise Costs History, Plans - purchasing - initial franchise fee $35,000 - initial franchise fee $35,000 - established in 1984 in Montreal - site location - equipment/site cost $600,000 - equipment/site cost $275,000 - 62 units in Canada (53 franchised) - staff training - advertising fee 2% - other costs $175,000 - supplies Franchise Costs - royalty fee 5% - total costs $485,000 - information available upon request Services Services Services - advertising/marketing - advertising/marketing - design - design - advertising/marketing - design - financial assistance - lease negotiation BROWNS SOCIALHOUSE - lease negotiation - management - lease negotiation BROWNS RESTAURANT GROUP - management - purchasing - purchasing 3540 West 41st Ave., Ste. 207A - purchasing - site location - site location Vancouver, BC V6N 3E6 - site location - staff training - staff training 604-630-0885 - staff training - supplies - supplies COO: Bruce Fox - supplies BOOSTER JUICE CAFFE SORRENTINO History, Plans 10665 109 St. BIG SMOKE BURGER 8915-51st Ave., Ste. 205 - established in 2004 in MTY TIKI MING ENTERPRISES INC. Edmonton, AB T6E 5J3 Edmonton, AB T5H 3B5 North Vancouver, B.C. 780-428-5454 8150 Trans-Canada Highway, Ste. 200 780-440-6770 - 45 units in Canada; three outside of St-Laurent, QC H4S 1M5 Director, Business Canada (46 franchised) History, Plans 514-336-8885 Development: Tim Hengel - continued infill across Western Canada President: Stanley Ma - founded in 2005 in Edmonton with 12 to 15 units per year; seeking - eight units in Canada History, Plans franchise developers/operators in History, Plans - established in 1999 in Ontario; plans to introduce additional Franchise Costs - established in 2011 Sherwood Park, Alta. concepts - 10 units in Canada; seven outside of - 310 units in Canada; 317 worldwide - initial franchise fee $20,000 - total costs $325,000 to $395,000 Canada (12 franchised) (nearly all units franchised) Franchise Costs - more than 30 new domestic units - advertising fee 2% - initial franchise fee $50,000 - royalty fee 7% Franchise Costs planned in 2016, plus two international - equipment/site cost $2,100,00 - information available upon request territories opening - other costs $35,000 Services - total costs $2,185,000 - advertising/marketing Services Franchise Costs - royalty fee 6% - advertising/marketing - initial franchise fee $20,000 - design - design - equipment/site development cost - lease negotiation Services - management - lease negotiation $225,000 to $249,000 - advertising/marketing - purchasing - total costs $245,000 to $269,000 - purchasing - design - site location - site location - advertising fee national ad fund - lease negotiation - staff training 2%, regional 1.5% - staff training - purchasing - supplies - supplies - royalty fee 6% - site location - staff training BLENZ COFFEE Services - supplies CAPT. SUBMARINE 2285 Clark Dr., Ste. 250 - advertising/marketing (Ontario opportunities) Vancouver, BC V5N 3G9 - design BURGER KING RESTAURANTS CHAIRMAN’S BRANDS CORP. 604-682-2995 - financial assistance OF CANADA, INC. 77 Progress Ave. President: Marc West - lease negotiation Toronto, ON M1P 2Y7 - management REDBERRY INVESTMENTS INC. 416-288-8515 5180 Orbitor Dr. History, Plans - purchasing VP, Franchising and Real-Estate Mississauga, ON L4W 5L9 - established in 1992 in Vancouver - site location Development: Larry Santolini 416-626-7424 - 60 units in Canada - staff training - supplies Franchise Development Manager: History, Plans Kaan Yilmaz Franchise Costs - established in 2008 in Toronto - eight units in Canada (seven franchised) - franchise fee $35,000 BOSTON PIZZA - store cost $250,000 to $350,000 BOSTON PIZZA INTERNATIONAL - advertising fee 2% 10760 Shellbridge Way, Ste. 100 - royalty fee 8% Richmond, BC V6X 3H1 604-270-1108/905-361-4836

34 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

Franchise Costs (THE) CHEESECAKE CAFE CHICKEN CHEF History, Plans - franchise fee $20,000 CAKEMAKER CANADA INC. - established in 2012 in Toronto - advertising fee 3% FAMILY RESTAURANTS - three units in Canada (two franchised); 10319 Saskatchewan Dr. CHICKEN CHEF CANADA LTD. - royalty fee 5% 21 outside of Canada Edmonton, AB T6E 4R7 97 Plymouth St. - three new units in development 780-406-1700 Winnipeg, MB R2X 2V5 Services in Toronto Director of Franchising: Janice Krill 204-694-1984 - advertising/marketing Director of Franchising: Jeff Epp - design/construction History, Plans Franchise Costs - financial assistance - information available upon request - established in 1988 in Calgary History, Plans - lease negotiation - five units in Canada (four franchised) - established in 1984 in Winnipeg - purchasing Services - opening two new units in 2016 - 35 units in Canada (all franchised) - site location - advertising/marketing - supplies - construction/design Franchise Costs Franchise Costs - purchasing - initial franchise fee $40,000 - initial franchise fee $12,000 - site location CARL’S JR. - equipment/site cost $400,000 - equipment/site cost varies - staff training CKE RESTAURANTS, LLC - other costs $600,000 - royalty fee 3% 6303 Carpinteria Ave. - total costs $1,040,000 Carpinteria, CA 93013 - advertising fee 2% Services (THE) CHOPPED LEAF 805-745-7841 - royalty fee 5% - advertising/marketing CHOPPED LEAF VP, Franchising: Michael D’Arezzo - design RESTAURANTS LIMITED Services - lease negotiation 700 Kerr St. History, Plans - advertising/marketing - purchasing Oakville, ON L6K 3W5 - established in 1941 in Los Angeles - design - site location 905-337-7777 - 18 units in Canada; 1,509 worldwide - lease negotiation - staff training Director of Franchising: Nik Jurkovic (1,319 franchised) - purchasing - supplies - site location History, Plans - established in 2012 in Kelowna, B.C. Franchise Costs - staff training (THE) CHICKERY - 28 units in Canada (all franchised) - initial franchise fee $15,000 to $25,000 - supplies FRANSMART - opening 25 to 30 new units in 2016 in - advertising fee up to 7% 100 Oronoco St., Ste. 200 Manitoba, Ontario, Quebec and Eastern - royalty fee 4% Alexandria, VA 22314 Canada; the company plans to expand 705-537-5396 Services outside Canada in 2016 - information available upon request

IN T E R IO R & E X T E R IO R

T O L L F R E E 1 (888) 316 6607 WWW.V A N D E R V IT T .COM O A K V IL L E S H O W R O O M (905) 318 6800 IN F O @V A N D E R V IT T .COM THE 2016 FRANCHISE REPORT

Franchise Costs - other costs $45,000 to $70,000 Services - initial franchise fee $25,000 - total costs $375,000 to $455,000 - advertising/marketing - equipment/site cost $300,000 - advertising fee 2% - design - leasehold improvements $200,000 - royalty fee 7% - financial assistance to $300,000 - lease negotiation - total costs $325,000 Services CORA BREAKFAST AND LUNCH - management - advertising fee 3% - advertising/marketing CORA FRANCHISE GROUP INC. - purchasing - royalty fee 6% - design 2798 Thamesgate Dr., Unit 2 - site location - financial assistance Mississauga, ON L4T 4E8 - staff training Services - lease negotiation 905-673-2672 - supplies - advertising/marketing - management National Director of Development: - design - purchasing Candace McAllister CROISSANT PLUS - lease negotiation - site location MTY TIKI MING ENTERPRISES INC. - management - staff training History, Plans 8150 Trans-Canada Highway, Ste. 200 - purchasing - supplies - established in 1987 in St. Laurent, Que. St-Laurent, QC H4S 1M5 - site location - 131 units in Canada (124 franchised) 514-336-8885 - staff training COFFEE TIME DONUTS - 10 units planned for 2016; plans to President: Stanley Ma - supplies CHAIRMAN’S BRANDS CORP. expand in the U.S. 77 Progress Ave. History, Plans Toronto, ON M1P 2Y7 Franchise Costs - founded in 1980 416-288-8515 - initial franchise fee $45,000 - one franchised unit in Canada VP, Franchising and Real-Estate - equipment/site costs $600,000+ Development: Larry Santolini - advertising fee 3.5% Franchise Costs - royalty fee 6% - initial franchise fee $30,000 to $40,000 History, Plans - advertising fee 2% - established in 1982 in Toronto Services - royalty fee 6% - 100 units in Canada (90 franchised) - advertising/marketing

- five units under development - design Services

COBS BREAD - lease negotiation - advertising/marketing 369 Terminal Ave., Unit 210 Franchise Costs - purchasing - design Vancouver, BC V6A 4C4 - franchise fee $25,000 - site location - lease negotiation 844-838-2627 - advertising fee 3% - staff training - purchasing

- royalty fee 5% - supplies - site location History, Plans - staff training - established in 1980; first Canadian Services COUNTRY STYLE - supplies franchised location opened in 2006 - advertising/marketing MTY TIKI MING ENTERPRISES INC. - 85 units in Canada; 700+ outside - design 8150 Trans-Canada Highway, Ste. 200 of Canada CULTURES - financial assistance St-Laurent, QC H4S 1M5 - continued expansion across Canada; MTY TIKI MING ENTERPRISES INC. - lease negotiation 514-336-8885 available territories include Alberta, B.C., 8150 Trans-Canada Highway, Ste. 200 - purchasing President: Stanley Ma Ontario, Saskatchewan, Nova Scotia - site location St-Laurent, QC H4S 1M5 and Manitoba - staff training 514-336-8885 History, Plans President: Stanley Ma - supplies - established in 1963 Franchise Costs - 435 units in Canada (434 franchised) - initial franchise fee $25,000 COLDSTONE CREAMERY History, Plans - investment range: $200,000 to - founded in 1979 KAHALA CORPORATION Franchise Costs $1,000,000 - 57 units in Canada; one outside of 9311 Via De Ventura E. - information available upon request Canada (all franchised) Scottsdale, AZ 85258 Services 480-362-4800 Services - advertising/marketing Franchise Costs SVP of Restaurant Operations: - advertising/marketing - design - initial franchise fee $30,000 to $40,000 Tony Crosby - design - full comprehensive training - advertising fee 3% - lease negotiation - human resources - royalty fee 6% History, Plans - purchasing - lease negotiation - established in 1988 in Arizona - site location - purchasing Services - seven units in Canada; 1,368 outside - staff training - site location - advertising/marketing of Canada - supplies - staff training - design - plans to expand domestically - supplies - lease negotiation and globally CRABBY JOE’S TAP & GRILL - purchasing OBSIDIAN GROUP INC. - site location COFFEE CULTURE CAFE & EATERY Franchise Costs 1770 Argentia Rd. - staff training OBSIDIAN GROUP INC. - initial franchise fee US$27,000 (first unit); Mississauga, ON L5N 3S7 - supplies 1770 Argentia Rd. US$15,000 (subsequent units) 905-814-8030 Mississauga, ON L5N 3S7 - advertising fee 3% VP, Franchising: George Karamountzos 905-814-8030 - royalty fee 6% DAIRY QUEEN CANADA INC. 5045 South Service Rd., Ste. 3000 VP, Franchising: George Karamountzos History, Plans Services Burlington, ON L7R 3Y3 - established in 1996 in Ontario 905-639-1492 History, Plans - advertising/marketing - 34 units in Canada Director, Franchising: Chris Falle - established in 2006 in Ontario - design

- 56 units in Canada; 10 outside - lease negotiation Franchise Costs History, Plans of Canada - management - initial franchise fee $35,000 - established in 1940 in Illinois - purchasing - equipment/site cost $700,000 - 651 units in Canada; 5,679 outside Franchise Costs - site location to $800,000 of Canada (all franchised) - initial franchise fee $35,000 - staff training - other costs $75,000 to $100,000 - equipment/site cost $300,000 to - total costs $810,000 to $935,000 $350,000 Franchise Costs - advertising fee 2% - initial franchise fee $30,000 to $45,000 - royalty fee 5%

36 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

- equipment/site cost $200,000 Services DIXIE LEE Franchise Costs to $1,700,000 - information available upon request DIXIE LEE CAPITAL CORPORATION - information available upon request - other costs $45,000 to $80,000 559 Princess St. - advertising fee 5% to 6% DENNY’S Kingston, ON K7L 1C8 Services - royalty fee between 4% and 5% DENNY’S, INC. 613-650-5494 - information available upon request 203 East Main St. Operations Co-ordinator: Ken Yonelinas Services Spartanburg, SC 29319 - advertising/marketing 800-304-0222 History, Plans - design Senior Director of Franchise Recruiting: - established in 1964 in Belleville, Ont. - financial assistance Doug Wong - lease negotiation Franchise Costs DRUXY’S - site selection History, Plans - initial franchise fee $25,000 DRUXY’S INC. - staff training - established in 1953 in Lakewood, Calif. - advertising fee 5% 52 Abbotsford Rd. - supplies - 71 units in Canada (all franchised); - royalty fee 6% Gormley, ON L0H 1G0 1,632 outside of Canada 416-637-5976 DE DUTCH (1,543 franchised) Services VP, Marketing: Peter Druxerman DE DUTCH PANNEKOEK HOUSE - plans to add four units in 2016 - advertising/marketing RESTAURANTS INC. - design History, Plans 8484-162nd St., Ste. 108 Franchise Costs - lease negotiation - established in 1976 in Toronto Surrey, BC V4N 1B4 - initial franchise fee $40,000 - management - 39 units in Canada 604-543-3101 - equipment/site cost $1,085,000 - purchasing President: William (Bill) K. Waring to $1,745,000 - site location Franchise Costs - other costs $130,485 to $336,065 - information available upon request History, Plans - total costs $1,215,485 to $2,121,065 DOMINO’S PIZZA OF CANADA Services - established in 1975 in Vancouver - advertising fee 3% 500 Manning Rd., P.O. Box 21010 - information available upon request - royalty fee 4.5% Windsor, ON N8N 4S1 Franchise Costs 519-326-5280 - initial franchise fee $35,000, plus training Services Director, Franchising: Barry Lang-Hodge EAST SIDE MARIO’S fee, starting at $7,500 - advertising/marketing CARA OPERATIONS LIMITED - equipment/site cost $480,000 - design History, Plans 199 Four Valley Dr. - advertising fee 3% - indirect financial assistance - established in 1983 in Winnipeg Vaughan, ON L4K 0B8 - royalty fee 5% - site location 905-760-2244 - staff training VP of Franchising: Mark Eaton

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History, Plans EGGSPECTATION Services History, Plans - established in 1987 EGGSPECTATION - advertising/marketing - established in 2006 in Barrie, Ont. - 75 units in Canada (72 franchised) RESTAURANTS CANADA - design - 13 units in Canada (all franchised) 7960 St. Denis St., Second Floor - lease negotiation Franchise Costs Montreal, QC H2R 2G1 - management Franchise Costs - initial franchise fee $60,000 514-282-0677 - site location - information available upon request - average investment $1,300,000 CEO: Castrenze Renda - staff training to $1,600,000 - supplies Services - advertising fee 3% History, Plans - information available upon request - royalty fee 5% - established in 1993 in Montreal FAMOUS LAFFA RESTAURANT - 11 units in Canada; nine outside of JSF FRANCHISE GROUP INC. FIONN MACCOOL’S Services Canada (19 franchised) 40 Magnetic Dr., Ste. 1 CARA OPERATIONS LIMITED - advertising/marketing - plans to add two units in the U.S. and Toronto, ON M3J 3H9 199 Four Valley Dr. - design three in the Middle East in 2016 416-819-2644 Vaughan, ON L4K 0B8 - financial assistance VP of Franchising: Joel Friedman 905-760-2244 - lease negotiation Franchise Costs VP of Franchising: Mark Eaton - management - initial franchise fee $50,000 History, Plans - purchasing - total cost varies, according to size and - founded in 2011 History, Plans - site location other factors - four units in Canada (three franchised) - established in 1996 - staff training - advertising fee 2% - plans to open three to four units per year - 28 units in Canada (25 franchised) - supplies - royalty fee 5% in the Greater Toronto Area - local marketing 1% Franchise Costs EDO JAPAN Franchise Costs - initial franchise fee $60,000 4838 32nd St. S.E. Services - initial franchise fee $40,000 - average investment $1,300,000 to Calgary, AB T2B 2S6 - advertising/marketing - equipment/site cost $200,000 $1,600,000 403-215-8800 - design - other costs $110,000 - advertising fee 1% national, 3% local Director, Operations: Terry Foster - lease negotiation - advertising fee 2% - royalty fee 5% - management - royalty fee 6% History, Plans - purchasing Services - established in 1979 in Calgary - site location Services - advertising/marketing - approximately 113 units in Canada; two - staff training - advertising/marketing - design outside of Canada (108 franchised) - supplies - design - financial assistance - lease negotiation - lease negotiation Franchise Costs (THE) EXTREME PITA - management - management - initial franchise fee $35,000 MTY TIKI MING ENTERPRISES INC. - purchasing - purchasing - equipment/site cost $375,000 to 8150 Trans-Canada Highway, Ste. 200 - site location - site location $475,000 (street location); $250,000 to St-Laurent, QC H4S 1M5 - staff training - staff training $350,000 (food court location) 514-336-8885 - supplies - supplies - advertising fee 3% President: Stanley Ma - royalty fee 6% FATBURGER History, Plans FATBURGER - CANADA Services - established in 1997 in Waterloo, Ont. 401-1901 Rosser Ave. - information available upon request - 173 units in Canada; 19 worldwide Burnaby, BC V5C 6S3 (190 franchised) 888-597-7272 EGGSMART CHAIRMAN’S BRANDS CORP. Franchise Costs History, Plans FIREHOUSE SUBS 77 Progress Ave. - initial franchise fee $20,000 - founded in 1952 in Los Angeles, Calif.; FIREHOUSE SUBS OF CANADA Toronto, ON M1P 2Y7 - advertising fee 3% first Canadian location opened in 3410 Kori Rd. 416-288-8515 - royalty fee 6% Vancouver in 2005 Jacksonville, FL 32257 VP, Franchising and Real-Estate - 46 units in Canada (31 franchised) 904-886-8300 Development: Larry Santolini Services - opening five to 10 locations per year in VP, Franchise Development: Greg Delks - advertising/marketing Western and Eastern Canada History, Plans - design History, Plans - established in 2008 in Toronto - financial assistance Franchise Costs - established in 1994 in Jacksonville, Fla. - 44 units in Canada (40 franchised) - lease negotiation - initial franchise fee $50,000 - one unit in Canada; 931 outside of - two units under development - purchasing and site location - advertising fee 4% Canada (900 franchised) - staff training - royalty fee 6% - expanding throughout Ontario Franchise Costs - supplies - initial franchise fee $25,000 Services Franchise Costs - equipment/site cost $300,000 FAMOSO NEAPOLITAN PIZZERIA - advertising/marketing - initial franchise fee $30,000 - other costs $40,000 FAMOSO INC. - design - advertising fee 3% - total costs $365,000 3600 Lysander Lane, Ste. 370 - lease negotiation - royalty fee 6% - advertising fee 3% Richmond, BC V7B 1C3 - purchasing - system marketing fund 1% - royalty fee 5% 877-210-5838 - site location Director, Franchising: Christian Bullock - staff training Services Services - supplies - advertising/marketing - advertising/marketing History, Plans - purchasing - design/construction - founded in 2007 in Edmonton FETA & OLIVES - site location - financial assistance - 29 units in Canada (all franchised) FETA & OLIVES - staff training - lease negotiation MEDITERRANEAN GRILL - supplies - purchasing Franchise Costs 1 Palace Pier Ct., Ste. 809 - site location - initial franchise fee $30,000 Toronto, ON M8V 3W9 (THE) FIRKIN GROUP OF PUBS - staff training - total costs $800,000 to $1,040,000 416-251-3353 20 Steelcase Rd. W., Unit 1C - supplies - advertising fee 2% President: Vicki Vasiliou Markham, ON L3R 1B2 - royalty fee 6% 905-305-9792 Director, Franchising: Paul Saraiva

38 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

History, Plans Franchise Costs Services History, Plans - established in 1987 in Toronto - initial franchise fee $40,000 - advertising/marketing - established in 1982 in Toronto - 30 units in Canada; six outside of - equipment/site cost $400,000 - design - one franchised unit in Canada Canada (24 franchised) to $800,000 - lease negotiation - other costs $50,000 to $200,000 - purchasing Franchise Costs Franchise Costs - total costs $490,000 to $1,040,000 - site location - franchise fee $25,000 - initial franchise fee $30,000 - staff training - advertising fee 3% - total costs $900,000 Services - supplies - royalty fee 5% - advertising fee 1% - advertising/marketing - royalty fee 5% - design FRESHII Services - lease negotiation 2 Toronto St., Ste. 235 - advertising/marketing Services - purchasing Toronto, ON M5C 2B5 - design/construction - advertising/marketing - site location Founder & CEO: Matthew Corrin - financial assistance - design - staff training - lease negotiation - lease negotiation - supplies History, Plans - purchasing - management - established in 2005 in Toronto - site location - purchasing FRANX SUPREME - staff training - site location MTY TIKI MING ENTERPRISES INC. Franchise Costs - supplies - staff training 8150 Trans-Canada Highway, Ste. 200 - initial franchise fee $30,000 - supplies St-Laurent, QC H4S 1M5 - advertising fee 1.5% FROZU! 514-336-8885 - royalty fee 6% GRINNERS FOOD SYSTEMS LTD. FOX & FIDDLE President: Stanley Ma 105 Walker St. PEGASUS HOSPITALITY GROUP Services Truro, NS B2N 5G9 44 Upjohn Rd. History, Plans - information available upon request 902-893-4141 Toronto, ON M3B 2W1 - founded in 1989 416-385-7705 - six units in Canada; three outside of (THE) FRIENDLY GREEK History, Plans Director, Franchising: Stephen Murphy Canada (nine franchised) CHAIRMAN’S BRANDS CORP. - founded in 2013 in Truro, N.S. 77 Progress Ave. - 13 units in Canada History, Plans Franchise Costs Toronto, ON M1P 2Y7 - plans to expand in Atlantic Canada, - established in 1989 in Toronto - initial franchise fee $30,000 to $40,000 416-288-8515 Ontario and Western Canada; clip-on - 18 units in Canada (17 franchised) - advertising fee 2% VP, Franchising and Real-Estate concept also available - will continue to seek franchising - royalty fee 6% Development: Larry Santolini partners across Canada

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Franchise Costs - advertising fee 3% - other costs $90,000 HEART TO HOME MEALS - initial franchise fee $20,000 - royalty fee 7% - total costs $200,000 12 Indell Lane - equipment/site cost $74,000 - advertising fee 4% Brampton, ON L6T 3Y3 - other costs $30,000 Services - royalty fee 5% 905-799-1022, ext. 251 - total costs $124,000 - advertising/marketing President: Michael Gazer - advertising fee 4% - construction management Services - royalty fee 5% - design - advertising/marketing History, Plans - lease negotiation - design - founded in 2007 in Brampton, Ont. Services - purchasing - lease negotiation advice - nine units in Canada - advertising/marketing - site location - management training - franchise opportunities available in - design - supplies - purchasing Nova Scotia, New Brunswick, southern - lease negotiation advice - training - site location, training and support Ontario, Winnipeg, Calgary, Edmonton - management training and British Columbia - purchasing GOURMET GRINGOS GRINNERS FOOD SYSTEMS LTD. - site-location training and support 1384 Bathurst St. (Atlantic Canada opportunities) Franchise Costs Toronto, ON M5V 1V1 105 Walker St. - initial franchise fee $40,000 GABBY’S RESTAURANT & BAR 416-988-1900 Truro, NS B2N 5G9 - other costs $150,000 GABBY’S FRANCHISEE SYSTEMS LTD. 902-893-4141 - total $190,000 192 Bloor St. W., Ste. 201 History,Plans - no royalty and advertising fee Toronto, ON M5S 1T8 - founded in 2012 in Toronto History, Plans 416-967-9671 - five units in Canada - founded in 1972 in Charlottetown Services President: Todd Sherman - plans to expand in southern Ontario - 40 units in Canada - advertising/marketing - plans to expand in P.E.I., New - design History, Plans Franchise Costs Brunswick, Nova Scotia and - staff training - established in 1989 in Toronto - information available upon request Newfoundland - 14 units in Canada (eight franchised) HERO CERTIFIED BURGERS - plans to expand in the Greater Toronto Services Franchise Costs ANGUS INC. Area as well as convert existing indpen- - advertising/marketing - initial franchise fee $20,000 78 Signet Dr., Ste. 201 dant operators to the Gabby’s brand - design - equipment/site cost $90,000 Toronto, ON M9L 1T2 - lease negotiation - other costs $90,000 416-740-2304 Franchise Costs - site location - total costs $200,000 President: John Lettieri - initial franchise fee $25,000 - staff training - advertising fee 4% - equipment/site cost $300,000 - royalty fee 5% History, Plans - other costs $275,000 (THE) GREAT CANADIAN BAGEL - license agreements also available - established in 2003 in Toronto - total costs $600,000 1270 Central Parkway W., Ste. 303 - 63 units in Canada; one outside - advertising fee 1% Mississauga, ON L5C 4P4 Services of Canada - royalty fee 4% 905-566-1903 - advertising/marketing - plans to add five to seven units in 2016 President: Ed Kwiatkowski - design Services - lease negotiation Franchise Costs - advertising/marketing History, Plans - management training - equipment/site cost $160,000 - design - established in 1993 in Toronto - purchasing - other costs $140,000 - lease negotiation - 25 units in Canada (all franchised) - site location - total costs $275,000 to $300,000 - management - plans expand in Greater Toronto Area - training and support - advertising fee 2% - purchasing - royalty fee 6% - site location Franchise Costs HARVEY’S - staff training - initial franchise fee $20,000 CARA OPERATIONS LIMITED Services - supplies - equipment/site cost $200,000 199 Four Valley Dr. - advertising/marketing - total costs $220,000 Vaughan, ON L4K 0B8 - design - advertising fee 1.5% 905-760-2244 - lease negotiation - royalty fee 6% VP of Franchising: Mark Eaton - management - purchasing Services History, Plans - site location - advertising/marketing - established in 1959 in Ontario - staff training - design - 263 units in Canada (245 franchised) - supplies - lease negotiation - management GOOD EARTH COFFEEHOUSE Franchise Costs HOUSTON AVENUE BAR & GRILL - purchasing GOOD EARTH CAFES LTD. - initial franchise fee $25,000 HOUSTON CANADA INC. - site location 4020 7th St. S.E. - total costs $600,000 to $950,000 4628 Louis B. Mayer St. - staff training Calgary, AB T2G 2Y8 - advertising fee 4% Laval, QC H7P 6E4 - supplies 403-294-9330 - royalty fee 5% 450-688-3793 President & COO: Gerry Docherty President: Antonio Messina GRECO PIZZA Services History, Plans GRINNERS FOOD SYSTEMS LTD. - advertising/marketing History, Plans - established in 1991 in Calgary and 105 Walker St. - design - established in 1998 in Rosemère, Que. began franchising in 2006 Truro, NS B2N 5G9 - financial assistance - nine units in Canada (four franchised) - 46 units in Canada (44 franchised) 902-893-4141 - lease negotiation - seeking new expansion opportunities - plans to add new units in Ottawa, - management Greater Toronto Area and southwestern History, Plans - purchasing Franchise Costs Ontario; Victoria, Vancouver and Lower - established in 1977 in Moncton - site location - total costs $1,500,000 to $2,000,000 Mainland, B.C.; Alberta; Saskatoon and - 99 units in Canada - staff training - advertising fee 2% Regina; and Winnipeg - plans to expand in Nova Scotia, New - supplies - royalty fee 5% Brunswick, P.E.I. and Newfoundland Franchise Costs Services - initial franchise fee $35,000 Franchise Costs - advertising/marketing - equipment/site costs $375,000 - initial franchise fee $20,000 - design to $575,000 - equipment/site cost $90,000 - financial assistance

40 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

- lease negotiation - site location JAMBA JUICE JIMMY THE GREEK INC. - management - staff training CANADIAN JUICE CORP. 1 First Canadian Place - purchasing - supplies (Master Franchisee for Canada) 100 King St. W., P.O. Box 334 - site location 210 Shields Ct. Toronto, ON M5X 1E1 - staff training IHOP RESTAURANT Markham, ON L3R 8V2 416-214-9237 - supplies DINEEQUITY, INC. 905-479-8762 President: Jim Antonopoulos 450 North Brand Blvd. Chairman and CEO: Aaron Serruya HUMPTY’S FAMILY RESTAURANTS Glendale, CA 91203 History, Plans HUMPTY’S RESTAURANTS 647-533-3333 History, Plans - established in 1985 in Toronto INTERNATIONAL INC. Manager, Canada IHOP: - established in 1990 in California - 52 units in Canada 2505 Macleod Trail S.W. Kenney Goldman - five units in Canada (one franchised) - continued expansion planned in Calgary, AB T2G 5J4 - plans to expand across Canada via Ontario and Alberta 403-269-4675 History, Plans traditional and non-traditional units President: Don Koenig - founded in 1958 in Toluca Lake, Calif. Franchise Costs - 1,600+ units worldwide Franchise Costs - initial franchise fee $30,000 History, Plans - initial franchise fee $25,000 - equipment/site cost $250,000+ - established in 1977 in Calgary Franchise Costs - equipment/site cost $190,000 - advertising fee 2% - 48 units in Canada (43 franchised) - initial franchise fee US$50,000 to $497,000 - royalty fee 5% - plans to add two new units in 2016 - national advertising fee 3.5% - total costs $245,000 to $520,000 - royalty fee 4.5% - advertising fee 1% of net sales Services Franchise Costs - royalty fee 7% of net sales - advertising/marketing - initial franchise fee $30,000 Services - design - equipment/site cost $280,000 - asset design and architecture Services - lease negotiation - other costs $300,000 - food innovation - advertising/marketing - site location - total costs $710,000 - marketing and advertising - design - staff training - advertising fee 2% - restaurant opening support - lease negotiation - royalty fee 5% - site selection - management JOEY’S URBAN – TAQUERIA - supply chain - purchasing POUTINERIE | FISH & CHIPS Services - training and operations systems/ - site location JOEY’S ONLY FRANCHISING LTD. - advertising/marketing processes - staff training 3048-9 St. S.E. - design - supplies Calgary, AB T2G 3B9 - lease negotiation 403-243-4584 - management VP, Business Development: Rob Hilditch - purchasing

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History, Plans History, Plans KFC KOYA JAPAN - established in 1985 in Calgary - founded in 1991 in St. John’s KFC CANADA COMPANY MTY TIKI MING ENTERPRISES INC. - 64 units in Canada - 26 units in Canada (22 franchised) 191 Creditview Rd., Ste. 100 8150 Trans-Canada Highway, Ste. 200 - plans to open three to five Joey’s Urban - plans to add one to two stores per year Vaughan, ON L4L 9T1 St-Laurent, QC H4S 1M5 units; food court and Joey’s Urban during the next two years 416-664-5200 514-336-8885 units available Director of Development: Nazia Millwala President: Stanley Ma Franchise Costs Franchise Costs - equipment/site cost $600,000 to History, Plans History, Plans (based on Joey’s Urban unit of $750,000 - established in 1952 in South Salt - founded in 1985 approximately 1,500 sq. ft.) - total costs $300,000 to $450,000 Lake, Utah - 23 units in Canada (all franchised) - deposits, permits and drawings $11,500 - advertising fee 2% - 638 units in Canada - leasehold improvements and - royalty fee 4% Franchise Costs fixtures $145,000 Franchise Costs - initial franchise fee $30,000 to $40,000 - furniture, equipment and Services - initial franchise fee US$50,000 - advertising fee 2% smallwares $95,000 - advertising/marketing - advertising fee 5% - royalty fee 7% - franchise fee $25,000 - design - royalty fee 6% - opening inventory $8,250 - lease negotiation Services - training and pre-opening $3,500 - purchasing Services - advertising/marketing - advertising and signage $12,500 - site location - advertising/marketing - design - total projected opening costs $300,750 - staff training - design - lease negotiation - site location - purchasing Services (THE) KEG STEAKHOUSE + BAR - staff training - site location - advertising/marketing KEG RESTAURANTS LTD. - staff training - design/construction supervision 10100 Shellbridge Way KIM CHI - supplies - lease negotiation Richmond, BC V6X 2W7 MTY TIKI MING ENTERPRISES INC. - management 604-276-0242 8150 Trans-Canada Highway, Ste. 200 LA BELLE ET LA BOEUF - purchasing EVP, Business Development: St-Laurent, QC H4S 1M5 FOODTASTIC - site location James Henderson 514-336-8885 1955 Côte-de-Liesse Lane, Ste. 205 - staff training President: Stanley Ma St-Laurent, QC H4N 3A8 - supplies History, Plans 514-691-5050 - established in 1971 in North Vancouver History, Plans President: Peter Mammas JUGO JUICE - 90 units in Canada; 102 in North - established in 2006 in Montreal MTY TIKI MING ENTERPRISES INC. America (58 franchised) - 11 units in Canada (nine franchised) History, Plans 8150 Trans-Canada Highway, Ste. 200 - established in 2012 in Laval, Que. St-Laurent, QC H4S 1M5 Franchise Costs Franchise Costs - five units in Canada (four franchised) 514-336-8885 - initial franchise fee $75,000 - initial franchise fee $30,000 to $40,000 - opening four new units in 2016 in President: Stanley Ma - equipment/site cost $2,500,000 - advertising fee 2% Quebec City, St-Bruno, Que., Toronto to $4,500,000 - royalty fee 6% and Florida History, Plans - advertising fee 2% - founded in 2002 - royalty fee 6% Services Franchise Costs - 135 units in Canada - advertising/marketing - initial franchise fee $25,000 Services - design - equipment/site cost $950,000 Franchise Costs - advertising/marketing - lease negotiation - other costs $25,000 - initial franchise fee $25,000 - design - purchasing - total $1,000,000 - advertising fee 4% - lease negotiation - site location - advertising fee 2% - royalty fee 6% - purchasing - staff training - royalty fee 5% - site location - supplies Services - staff training Services - advertising/marketing KORYO KOREAN BBQ - advertising/marketing - design KELSEY’S MTY TIKI MING ENTERPRISES INC. - design - lease negotiation CARA OPERATIONS LIMITED 8150 Trans-Canada Highway, Ste. 200 - lease negotiation - purchasing 199 Four Valley Dr. St-Laurent, QC H4S 1M5 - management - site location Vaughan, ON L4K 0B8 514-336-8885 - purchasing - staff training 905-760-2244 President: Stanley Ma - site location - supplies VP of Franchising: Mark Eaton - staff training History, Plans - supplies History, Plans - founded in 2004 - established in 1978 in Ontario - 14 units in Canada LA CAGE - BRASSERIE SPORTIVE - 72 units in Canada (54 franchised) GROUPE SPORTSCENE INC. Franchise Costs 1180 Place Nobel, Ste. 102 Franchise Costs - initial franchise fee $30,000 Boucherville, QC J4B 5L2 - initial franchise fee $60,000 - advertising fee 2% 450-641-3011 - total costs $1,300,000 to $1,600,000 - royalty fee 6% Director, Legal Affairs: - advertising fee 3% Caroline Pedneault - royalty fee 5% Services - advertising/marketing History, Plans JUNGLE JIM’S Services - design - established in 1984 in Montreal SAFARI ENTERTAINMENT INC. - advertising/marketing - lease negotiation - 49 units in Canada (11 franchised) 657 Topsail Rd. - design - purchasing St. John’s, NL A1E 2E3 - financial assistance - site location Franchise Costs 709-745-5467 - lease negotiation - staff training - initial franchise fee $75,000 Partners: Stephen Pike, Barry Walsh and - management - supplies - equipment/site cost $1,400,000 Sean Brake - purchasing - other costs $25,000 - site location - total costs $1,500,000 - staff training - advertising fee national 3%, local 2% - supplies - royalty fee 5%

42 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT Our new

Services - total costs $500,000 - advertising/marketing - advertising fee 1% to 2% - design - royalty fee 5% - lease negotiation - management Services - purchasing - advertising/marketing - site location - design is - staff training - lease negotiation - management LA CREMIERE - purchasing MTY TIKI MING ENTERPRISES INC. - site location 8150 Trans-Canada Highway, Ste. 200 - staff training St-Laurent, QC H4S 1M5 - supplies 514-336-8885 President: Stanley Ma LEVETTO LEVETTO FRANCHISE CORP. History, Plans 120 Carlauren Rd. - established in 1979 Vaughan, ON L4L 8E5 - 58 units in Canada 416-566-6908 Franchising Director: Kamiar Zahedi Franchise Costs - initial franchise fee $25,000 to $30,000 History, Plans - founded in 2013 in Vaughan, Ont. Services - nine units in Canada (six franchised) - advertising/marketing - plans to expand in Ontario with - design 50+ units - lease negotiation - purchasing Franchise Costs - site location - initial franchise fee $25,000 It’s time to make our success - staff training - equipment/site cost - supplies approximately $250,000 even more accessible! - other costs 10% premium on build-out LA PREP - total approximately $300,000 1233 Rue de la Montagne, Ste. 101 - advertising fee 0.5% Recognizing that some markets were Montreal, QC H3G 1Z2 - royalty fee 5% a bit too small to fit its original design, 514-510-5001 President: John Essaris Services Cora Breakfast and Lunch has launched - advertising/marketing a new smaller concept. With, of course, History, Plans - design lower build out costs than our traditional - established in 2010 in Montreal - lease negotiation - expansion planned in Canada and U.S. - management restaurants. - purchasing Franchise Costs - site location With this new model, we will be sure - initial franchise fee $35,000 - staff training to bring our delicious breakfasts - total cost $300,000 to $425,000 - supplies to even more markets. - advertising fee 2% - royalty fee 6% LITTLE CAESARS PIZZA LITTLE CAESAR OF CANADA ULC Canada’s premiere breakfast chain Services 2301 Royal Windsor Dr. with over 130 locations across Canada - advertising/marketing Mississauga, ON L5J 1K5 is looking for dynamic entrepreneurs - design 905-822-7899 - financial assistance Director of Real-Estate & Franchise with the passion and drive to “rise - lease negotiation Development: James Jenkins and shine” with our new model. - management - purchasing History, Plans As an award–winning franchisor, - site location - established in 1959 in Garden you have our full and ongoing - staff training City, Mich. - supplies - opportunities available across Canada support through exceptional training, operations and marketing. LAVAZZA ESPRESSION CAFE Franchise Costs ESPRESSION CANADA INC. - initial franchise fee $20,000 For franchise opportunities, - royalty fee 6% 192 Bloor St. W., Unit 201 start by contacting: Toronto, ON M5S 1T6 416-967-9671 Services Candace McAllister, President: Todd Sherman - advertising/marketing National Director of Development, - design 1 888 673-2672 or History, Plans - lease negotiation - established in 2007 - supplies [email protected] - five units in Canada; approximately 300 units outside of Canada MAGIC OVEN - plans to add four units per year 798 Danforth Ave. Toronto, ON M4J 1L6 Franchise Costs 416-462-0333 - initial franchise fee $25,000 President: Tony Sabherwal - equipment/site cost $200,000 - other costs $275,000

FOODSERVICEANDHOSPITALITY.COM

180_INT16_SL Foodservice_Franchise-report-ad_Development_V3.indd 1 2016-01-19 9:45 AM THE 2016 FRANCHISE REPORT

History, Plans Franchise Costs Services Services - established in 1997 in Toronto - information available upon request - advertising/marketing - advertising/marketing - six units in Canada (five franchised) - design - design - plans to open 10 units in the Greater Services - lease negotiation - lease negotiation Toronto Area during the next two to - advertising/marketing - management - management five years - design - purchasing - purchasing - lease negotiation - site location - site location Franchise Costs - purchasing - staff training - staff training - initial franchise fee $29,950 - site location - supplies - supplies - equipment/site cost $250,000 - staff training - tax and government issues - other costs $75,000 - supplies MCDONALD’S RESTAURANTS - total costs $329,950 MARY BROWNS FAMOUS OF CANADA LIMITED - advertising fee 2% MANDARIN RESTAURANT CHICKEN & TATERS 1 McDonald’s Place - royalty fee 5% MANDARIN RESTAURANT MARY BROWNS INC. Toronto, ON M3C 3L4 FRANCHISE CORPORATION 250 Shields Ct., Unit 7 416-443-1000 Services 8 Clipper Ct. Markham, ON L3R 9W7 COO: Jacques Mignault - advertising/marketing Brampton, ON L6W 4T9 905-513-0044 Sr. Director Franchising: Jon Parlow - design 905-451-4100 VP, Franchise Development: - lease negotiation Director, Franchising: Ellen Ip Peter Raykovalis History, Plans - purchasing - established in 1967 in Richmond, B.C. - site location History, Plans History, Plans - 1,430 units in Canada (80 per cent - staff training - established in 1979 in Brampton, Ont. - established in 1969 in Newfoundland franchised) - supplies - 25 units in Canada (20 franchised) - 130 units in Canada (120 franchised) - expansion planned coast to coast; set to Franchise Costs MANCHU WOK Franchise Costs double the number of stores during the - visit mcdonalds.ca for more information MTY TIKI MING ENTERPRISES INC. - initial franchise fee $240,000 next five years 8150 Trans-Canada Highway, Ste. 200 - equipment/site cost $2,200,000 Services St-Laurent, QC H4S 1M5 - other costs $200,000 Franchise Costs - advertising/marketing 514-336-8885 - total costs $2,640,000 - initial franchise fee $25,000 - design President: Stanley Ma - advertising fee 2% - total average cost $400,000 to $500,000 - lease negotiation - royalty fee 5% - liquid capital $100,000 to $200,000 - purchasing History, Plans - advertising fee 4% - site location - established in 1990 - royalty fee 4% - staff training

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(THE) MELTING POT - design Services - site location THE MELTING POT - lease negotiation - advertising/marketing - staff training RESTAURANTS, INC. - purchasing - design - supplies 8810 Twin Lakes Blvd. - site location - financial assistance Tampa, FL 33614 - lease negotiation MR. SOUVLAKI 813-881-0055 MIKES RESTAURANTS - management MTY TIKI MING ENTERPRISES INC. President: Mike Lester IMVESCOR RESTAURANT GROUP - purchasing 8150 Trans-Canada Highway, Ste. 200 8250 Décarie Blvd., Ste. 310 - site location St-Laurent, QC H4S 1M5 History, Plans Montreal, QC H4P 2P5 - staff training 514-336-8885 - established in 1975 514-341-5544 - supplies President: Stanley Ma - exclusive territories available in Canada Director of Franchising: Peter Tsafoulias and the U.S. History, Plans History, Plans - founded in 1997 Franchise Costs - 73 units in Canada (71 franchised) - 13 units in Canada (all franchised) - initial franchise fee $45,000 - plans to introduce new look in 2016 - total costs $900,000 to $1,550,000 Franchise Costs Franchise Costs - initial franchise fee $30,000 Services - initial franchise fee $45,000 MR. GREEK RESTAURANTS INC. - advertising fee 3% - advertising/marketing - total costs $600,000 to $700,000 44 Upjohn Rd. - royalty fee 6% - design - advertising fee 3% Toronto, ON M3B 2W1 - lease negotiation - royalty fee 5% 416-444-3266, ext. 30 Services - purchasing VP, Business Development: Fred Buston - information available upon request - site location Services - staff training - advertising/marketing History, Plans MR. SUB - supplies - design - established in 1988 in Toronto MTY TIKI MING ENTERPRISES INC. - lease negotiation - 25 units in Canada; 39 outside 8150 Trans-Canada Highway, Ste. 200 MENCHIE’S FROZEN YOGURT - management of Canada St-Laurent, QC H4S 1M5 YOGURTWORLD ENTERPRISES - purchasing - plans to expand in Canada and 514-336-8885 259 Yorkland Rd., Third Floor - site location internationally President: Stanley Ma Toronto, ON, M2J 5B2 - staff training 416-645-5110, ext. 401 Franchise Costs History, Plans President: David Shneer MILESTONES GRILL AND BAR - initial franchise fee $35,000 - founded in 1971 CARA OPERATIONS LIMITED - other costs $350,000+ - 308 units in Canada (all franchised) History, Plans 199 Four Valley Dr. - advertising fee 2% - established in 2010 in Toronto Vaughan, ON L4K 0B8 - royalty fee 5% Franchise Costs - 104 units in Canada; 400 outside 905-760-2244 - initial franchise fee $25,000 of Canada VP of Franchising: Mark Eaton Services - advertising fee 3% - advertising/marketing - royalty fee 6% Franchise Costs History, Plans - design - initial franchise fee $40,000 - established in 1989 in British Columbia - lease negotiation Services - equipment/site cost $250,000 to - 53 units in Canada (27 franchised) - purchasing - advertising/marketing $300,000 - site location - design - other costs $50,000 Franchise Costs - staff training - lease negotiation - total costs $340,000 to $400,000 - initial franchise fee $75,000 - purchasing - advertising fee 2% - total costs $2,500,000 to $3,500,000 - site location - royalty fee 6% - advertising fee 3% - staff training - royalty fee 5% - supplies Services - advertising/marketing Services MUCHO BURRITO - design - advertising/marketing MTY TIKI MING ENTERPRISES INC. - lease negotiation - design MR. MIKES RESTAURANT 8150 Trans-Canada Highway, Ste. 200 - management - financial assistance St-Laurent, QC H4S 1M5 - purchasing - lease negotiation CORPORATION RAMMP HOSPITALITY BRANDS INC. 514-336-8885 - site location - management President: Stanley Ma - staff training - purchasing 100-3700 North Fraser Way Burnaby, BC V5J 5H4 - supplies - site location History, Plans - staff training 604-536-4111 VP, Business Development: - established in 2006 in Mississauga, Ont. - supplies MICHEL’S BAKERY CAFE Rick Villalpando - 92 units in Canada (91 franchised); five THREECAF BRANDS CANADA INC. outside of Canada 7880 Keele St., Unit 101 MONTANA’S History, Plans Vaughan, ON L4K 4G7 CARA OPERATIONS LIMITED Franchise Costs - established in 1960 in Vancouver 905-482-7300 199 Four Valley Dr. - 25 units in Canada (22 franchised) - initial franchise fee $25,000 Development Coordinator: Nicole Moore Vaughan, ON L4K 0B8 - advertising fee 4% 905-760-2244 - planning to open 30 units in Western Canada during the next five years - royalty fee 6% History, Plans VP of Franchising: Mark Eaton - established in 1980 in Toronto Franchise Costs Services - seven units in Canada (five franchised) History, Plans - advertising/marketing - established in 1995 in Ontario - initial franchise fee $50,000 - advertising fee 2% - design Franchise Costs - 94 units in Canada (83 franchised) - royalty fee 6% - financial assistance - initial franchise fee $40,000 - lease negotiation - total costs $450,000 to $775,000 Franchise Costs Services - purchasing - advertising fee 2% - initial franchise fee $60,000 - advertising/marketing - site location - royalty fee 7% - total costs $1,600,000 to $2,300,000 - staff training - advertising fee 3% - design - lease negotiation - supplies Services - royalty fee 5% - management - advertising/marketing - purchasing

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 45 THE 2016 FRANCHISE REPORT

MUFFIN PLUS - 43 units in Canada (all franchised) Franchise Costs Services MTY TIKI MING ENTERPRISES INC. - five units under development - initial franchise fee $30,000 - advertising/marketing 8150 Trans-Canada Highway, Ste. 200 - total costs $230,000 to $320,000 - design St-Laurent, QC H4S 1M5 Franchise Costs - advertising fee 2% - financial assistance 514-336-8885 - initial franchise fee $20,000 - royalty fee 6% - lease negotiation President: Stanley Ma - equipment/site cost $155,000 - management - other costs $20,000 Services - purchasing History, Plans - total costs $195,000 - advertising/marketing - site location - franchising since 1990 - advertising fee 2.5% - design - staff training - 23 units in Canada (22 franchised) - royalty fee 5% - lease negotiation - supplies - management Franchise Costs Services - purchasing O’BURGER - information available upon request - advertising/marketing - site location MTY TIKI MING ENTERPRISES INC. - design/construction - staff training 8150 Trans-Canada Highway, Ste. 200 Services - financial assistance - supplies St-Laurent, QC H4S 1M5 - advertising/marketing - lease negotiation 514-336-8885 - design - purchasing NICKELS President: Stanley Ma - lease negotiation - site location RESTO PRO - purchasing - staff training 1955 Côte-de-Liesse Lane, Ste. 205 History, Plans - site location - supplies St-Laurent, QC H4N 3A8 - founded in 2008 in Montreal - staff training 514-691-5050 - eight units in Canada; two outside - supplies NEW YORK FRIES President: Paul Sara Canada (all franchised) CARA OPERATIONS LIMITED NEW ORLEANS PIZZA 199 Four Valley Dr. History, Plans Franchise Costs CHAIRMAN’S BRANDS CORP. Vaughan, ON L4K 0B8 - established in 1990 in Montreal - initial franchise fee $30,000 to $40,000 77 Progress Ave. 905-760-2244 - eight units in Canada (all franchised) - advertising fee 2% Toronto, ON M1P 2Y7 VP of Franchising: Mark Eaton - royalty fee 6% 416-288-8515 Franchise Costs VP, Franchising and Real-Estate History, Plans - initial franchise fee $25,000 Services Development: Larry Santolini - established in 1984 in Toronto - equipment/site cost $900,000 - advertising/marketing - 122 units in Canada; 36 outside of - other costs $25,000 - design History, Plans Canada (106 franchised) - total cost $925,000 - lease negotiation - established in 1978 in Waterloo, Ont. - advertising fee 2% - purchasing - royalty fee 5% - site location THE 2016 FRANCHISE REPORT

- staff training - advertising fee 3% History, Plans History, Plans - supplies - royalty fee 6% - founded in 1995 - 30 units in Canada (28 franchised) - one unit in Canada - 10 new units planned for 2016 (THE) OLD SPAGHETTI FACTORY Services OLD SPAGHETTI FACTORY - advertising/marketing Franchise Costs Franchise Costs CANADA LTD. - design - initial franchise fee $30,000 to $40,000 - information available upon request 55 Water St., Ste. 210 - lease negotiation - advertising fee 2% Vancouver, BC V6B 1A1 - management - royalty fee 6% Services 604-684-1287 - purchasing - information available upon request Director, Franchising: Ken Lobson - site location Services - staff training - advertising/marketing PERKINS RESTAURANT & BAKERY History, Plans - design PERKINS & MARIE CALLENDER’S, INC. - established in 1970 in Vancouver ORANGE JULIUS CANADA LTD. - lease negotiation 6075 Poplar Ave., Ste. 800 - 14 units in Canada (two franchised) 5045 South Service Rd., Ste. 3000 - purchasing Memphis, TN 38119 - plans to add one unit in Alberta in 2016 Burlington, ON L7R 3Y3 - site location 901-766-6400 905-639-1492 - staff training VP, Franchising: Dave Blouin Franchise Costs Director of Franchising: Chris Falle - supplies - information available upon request History, Plans - royalty fee 5% History, Plans PANNIZZA RESTAURANTS INC. - established in 1958 in Cincinnati, Ohio - acquired in 1987 2035 Côte-de-Liesse, Ste. 207 - seeking to expand in Alberta, B.C., Services - 48 units in Canada; 69 outside of Saint-Laurent, QC H4N 2M5 Manitoba, Ontario, Quebec and - advertising/marketing Canada (all franchised) 514-969-3377 Saskatchewan - design VP Marketing & Strategic Planning: - lease negotiation Franchise Costs Ritou Maloni Franchise Costs - purchasing - initial franchise fee $30,000 - information available upon request - equipment/site cost $200,000 History, Plans - advertising fee 3% - other costs $45,000 to $80,000 - founded in 2013 in Montreal - local advertising commitment 1% - advertising fee approximately 1% - 10 units in Canada (nine franchised) - royalty fee 4% - royalty fee approximately 5% - recently expanded into Ontario; devel- I TALI AN S A N D WICH E S oping the brand in locations across Services Services Canada, the U.S. and around the world, - advertising/marketing ON-A-BUN - advertising/marketing with a focus on expanding in food - design ON A BUN FRANCHISING INC. - design courts, shopping centres, office tow- - management 155 Gordon Baker Rd., Ste. 214 - financial assistance ers and hospitals as well as in-line and - purchasing Toronto, ON M2H 3N5 - lease negotiation stand-alone locations - site location 416-391-1244 - site selection - staff training Director, Franchising: Nigel Beattie - staff training Franchise Costs - supplies - initial franchise fee $15,000 PITA PIT CANADA History, Plans - equipment/site cost $175,000 11 Princess St., Ste. 305 - established in 2008 in Mississauga, Ont. PANAGO PIZZA INC. - total costs $190,000 Kingston, ON K7L 1A1 - five units 33149 Mill Lake Rd. - advertising fee 3% 613-546-4494 Abbotsford, BC V2S 2A4 - royalty fee 6% Franchise Development: Steph Watson Franchise Costs 604-859-6621 - approximately turnkey $225,000 to VP, Development: Todd Wylie Services History, Plans $250,000 - advertising/marketing - established in 1995 in Kingston, Ont. - initial franchise fee $25,000 History, Plans - design - advertising fee 2% - established in 1986 in Abbotsford, B.C. - lease negotiation Franchise Costs - royalty fee 5% - 190 units in Canada (187 franchised) - management - initial franchise fee $25,000 - continues to expand in Western Canada, - site location - total investment $265,400 to $348,150 Services Ontario and the Maritimes - staff training (high-low breakdown can be found at - advertising, marketing - supplies pitapit.com) - financial assistance Franchise Costs - advertising fee 1% - full training - initial franchise fee $25,000 (THE) PANTRY RESTAURANTS - flat-rate monthly royalty fee from - lease negotiation/design - equipment/site cost $380,000 TRIUMPH HOSPITALITY GROUP $1,500 to $2,000 - purchasing and supplies - other costs $64,000 1066 W. Hastings St., Unit 2327 - staffing - total costs $469,000 Vancouver, BC V6E 3X2 Services - royalty fee 5% 604-601-8230 - information available upon request OPA! OF GREECE - advertising fee 5% OPA! SOUVLAKI History, Plans PIZZA 73 FRANCHISE GROUP INC. Services - 12 units in Canada PIZZA PIZZA LIMITED 7015 Macleod Trail S.W., Ste. 700 - advertising/marketing 4820 52nd St. S.E. Calgary, AB T2H 2K6 - design Franchise Costs Calgary, AB T2B 3R2 403-245-0033 - financial assistance - information available upon request 403-221-7373, ext. 222 Director of Development: Dave Jensen - lease negotiation SVP of Operations and Development: - management Services Philip Goudreau History, Plans - purchasing - information available upon request - founded in 1998 in Calgary - site location History, Plans - 90 units in Canada (all franchised) - staff training PARAMOUNT FINE FOODS - established in 1985 in Edmonton - plans to expand within Canada - supplies 10 Four Seasons Place, Ste. 601 - 75 traditional locations; 28 non-traditional Toronto, ON M9B 6H7 locations in Canada Franchise Costs PANINI 416-695-8900 - initial franchise fee $25,000 MTY TIKI MING ENTERPRISES INC. Manager of Franchising: Holly Graham Franchise Costs - equipment/site cost $400,000 8150 Trans-Canada Highway, Ste. 200 - initial partnership fee $50,000 - other costs $20,000 St-Laurent, QC H4S 1M5 - advertising fee 8% - total costs $445,000 514-336-8885 - administration fee 3% President: Stanley Ma

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 47 THE 2016 FRANCHISE REPORT

Services - purchasing History, Plans Franchise Costs - accounting and finance - site location - established in 1963 in Toronto - initial franchise fee $30,000 - call centre operations - staff training - 142 units in Canada (141 franchised) - equipment/site cost $120,000 - IT infrastructure - supplies - continued expansion into key markets - other costs $200,000 - operational support with plans to add up to 10 units - total costs $350,000 - payroll PIZZA HUT - advertising fee 6% - professional leadership in all facets of PIZZA HUT CANADA COMPANY Franchise Costs - royalty fee 6% the business 191 Creditview Rd., Ste. 100 - total costs $325,000 to $375,000 - real estate development/renewals Vaughan, ON L4L 9T1 - advertising fee 4% Services - training 416-664-5200 - royalty fee 6% - advertising/marketing Director of Development: Clare Nishikawa - design PIZZA DELIGHT Services - lease negotiation IMVESCOR RESTAURANT GROUP INC. History, Plans - advertising/marketing - management 264 Bostford St., Unit 201 - established in 1952 in - design - purchasing Moncton, NB E1C 4X7 South Salt Lake, Utah - lease negotiation - site location 506-853-0990 - 395 units in Canada - management - staff training Franchising Manager: Serge Comeau - purchasing - supplies Franchise Costs - site location History, Plans - initial franchise fee US$24,200 - staff training PIZZA SHACK - established in 1968 in Shediac, N.B. - advertising fee 5% - supplies PIZZA SHACK HOLDINGS INC. - 83 franchised units in Canada - royalty fee 6% 73 Vautour St. PIZZA PIZZA Cap-Pelé, NB E4N 2C3 Franchise Costs Services PIZZA PIZZA LIMITED 506-874-4236 - initial franchise fee $30,000 - advertising/marketing 500 Kipling Ave. VP, Marketing: Allain Bourque - total costs $250,000 to $400,000 - design Toronto, ON M8Z 5E5 - advertising fee 3% - site location 416-967-1010 History, Plans - royalty fee 6% - staff training VP of Franchising: Sebastian Fuschini - established in 1984 in Dieppe, N.B. - 28 units in Canada Services PIZZA NOVA History, Plans - advertising/marketing 2247 Midland Ave. - established in 1967 in Toronto Franchise Costs - design Toronto, ON M1P 4R1 - 412 units in Canada (393 franchised) - initial franchise fee $6,000 to $9,500 - lease negotiation 416-439-0051 - continued growth in Saskatchewan, - equipment/site cost $25,000 to $100,000 - management Director of Franchising: Vince Morano Manitoba and Quebec - total costs $31,000 to $109,500 Romantic Ideas from Service Ideas Magisso® Self-Cooling Ceramics • Cools with just a few minutes under cold water. • Over 20 self- cooling bar and tabletop pieces. • Customizable with chalk.

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48 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

- advertising fee 2% QUESADA BURRITOS - TACOS - site location Franchise Costs - royalty fee 5% QUESADA FRANCHISING - staff training - initial franchise fee $40,000 OF CANADA CORP. - supplies - equipment/site cost $550,000 Services 1240 Bay St., Ste. 304 - other costs $200,000 - advertising/marketing Toronto, ON M5R 2A7 ROBIN’S DONUTS - total costs $750,000 - design 866-854-2400 CHAIRMAN’S BRANDS CORP. - advertising fee 1% - lease negotiation President: Tom O’Neill 77 Progress Ave. - royalty fee 5% - purchasing Toronto, ON M1P 2Y7 - site location History, Plans 416-288-8515 Services - staff training - established in 2004 in Toronto VP, Franchising and Real-Estate - advertising/marketing - 56 units in Canada Development: Larry Santolini - design PIZZAVILLE INC. - plans to double in size - lease negotiation 741 Rowntree Dairy Rd. History, Plans - purchasing Woodbridge, ON L4L 5T9 Franchise Costs - established in 1975 in Thunder Bay, Ont. - site location 905-850-0070 - initial franchise fee $20,000 - 143 units in Canada - staff training Director of Operations: Frank Szenasi - equipment cost $55,000 to $59,500 - 10 units under development - construction cost $70,000 to $120,000 SAN FRANCESCO FOODS History, Plans - total costs $171,700 to $248,700 Franchise Costs 28 Industrial St., Unit 203 - established in 1963 in Toronto - advertising fee 3% - franchise fee $25,000 Toronto, ON M4G 1Y9 - 75 units in Canada (74 franchised) - royalty fee 6% - advertising fee 3% 416-535-7805 - plans to add two to three units in the - royalty fee 5% comming months Services History, Plans - advertising/marketing Services - founded in 1954 in Toronto Franchise Costs - design - advertising/marketing - seven units in Canada - information available upon request - franchisee training - design/construction - plans to expand in southern Ontario - lease negotiation - financial assistance Services - purchasing - lease negotiation Franchise Costs - information available upon request - site location - purchasing - information available upon request - site location POPEYES LOUISIANA KITCHEN QUIZNOS - staff training Services POPEYES LOUISIANA KITCHEN, INC. QUIZNOS CANADA - supplies - design/construction 400 Perimeter Center Ter., Ste. 1000 RESTAURANT CORPORATION - purchasing Atlanta, GA 30346 1267 Cornwall Rd., Ste. 301 ROCK CREEK TAP & GRILL - staff training 404-459-4584 Oakville, ON L6J 7T5 ROCK CREEK FRANCHISING INC. Regional Leader – Canada: Rob Manuel 647-259-0333 3255 Quance St. SANDWICH TREE Director, Franchising: Marc Choy Regina, SK S0G 4G0 12349 233rd St. History, Plans 306-581-9319 Maple Ridge, BC V2X 0C6 - founded 1972 in New Orleans History, Plans President: Stu Rathwell 604-220-4566 - 102 units in Canada (all franchised); - established in 1981 in Denver, Colo. Director, Operations: Tony Cardarelli 2,400 outside of Canada History,Plans - plans to expand in Western Canada Franchise Costs - founded in 2006 in Regina History, Plans in 2016 - initial franchise fee $25,000 - seven units in Canada (six franchised) - established in 1978 in Vancouver - equipment/site cost and other costs - plans to add two to three units in 2016 - 25 units in Canada (all franchised) Franchise Costs available upon request - initial franchise fee US$30,000 - total costs $227,500 to $361,000 Franchise Costs Franchise Costs - advertising fee 3% - marketing fee 4% - initial franchise fee $35,000 - information available upon request - royalty fee 5% - royalty fee 7% - equipment/site cost $900,000 to - more information available upon request $1,250,000 Services Services - other costs $100,000 to $200,000 - information available upon request Services - information available upon request - total costs $1,000,000 to $1,450,000 - advertising/marketing - advertising fee 0.5% SAWMILL PRIME RIB - design RICKY’S COUNTRY RESTAURANTS - royalty fee 5% & STEAK HOUSE - management (THE) RICKY’S GROUP OF FAMILY 4180 Calgary Trail S., Second Floor - purchasing STYLE RESTAURANTS Services Edmonton, AB T6H 5H5 - site location 401-1901 Rosser Ave. - advertising/marketing 780-463-4499 - staff training Burnaby, BC V5C 6S3 - design/construction Director of Operations: Len McCullough - supplies 888-597-7272 - lease negotiation Franchising: Stacey Hansson - management training History, Plans PRESSE CAFE and Jeff Young - purchasing - founded in 1976 in Edmonton LES CAFES V.P. - site location - nine units in Canada (seven franchised) 1422 Nôtre-Dame W. History, Plans - staff training - continued growth in Alberta, B.C., Montreal, QC H3C 1K9 - established in 1962 in West Vancouver - supplies Saskatchewan, Manitoba, Ontario, 514-935-5553 - 97 units in Canada (89 franchised) New Brunswick, Nova Scotia, P.E.I. ROCKY MOUNTAIN and Newfoundland History, Plans Franchise Costs FLATBREAD CO. LTD. - founded in 1994 - initial franchise fee $45,000 1876 West 1st Ave. Franchise Costs - 70+ units in Canada - advertising fee 3% Vancouver, BC V6J 1G5 - initial franchise fee $50,000 - royalty fee 5% 604-730-0321 - equipment/site cost $2,000,000, pending Franchise Costs President: Dominic Fielden size and location - initial franchise fee $35,000 Services - total costs $2,250,000 - advertising/marketing History, Plans - advertising fee 2% Services - design - established in 2004 - royalty fee 5% - information available upon request - lease negotiation - five units in Canada (two franchised) - management - plans to grow by one to two units Services - purchasing per year - advertising/marketing - design

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 49 THE 2016 FRANCHISE REPORT

- lease negotiation SMITTY’S CANADA LIMITED - aggressive expansion planned for - management 501-18th Ave. S.W., Ste. 600 Canada, the U.S. and international - purchasing Calgary, AB T2S 0C7 locations; traditional four-wall, non-tradi- - site location 403-229-3838 tional, sports and entertainment, educa- - staff training Director, Franchising: Chris Chan tional and amusement portfolios - supplies History, Plans Franchise Costs SCORES SELECT SANDWICH - established in 1960 in Calgary - initial franchise fee $30,000 IMVESCOR RESTAURANT GROUP - total costs $350,000 to $400,000 SELECT FOOD SERVICES INC. - 100 units in Canada (95 franchised) 8250 Décarie Blvd., Ste. 310 - advertising fee 2% 155 Gordon Baker Rd., Ste. 214 - plans to expand in all provinces, Montreal, QC H4P 2P5 - royalty fee 6% Toronto, ON M2H 3N5 except Quebec 514-341-5544 416-391-1244 Director of Franchising: Peter Tsafoulias Services Director, Franchising: Brian Kahn Franchise Costs - initial franchise fee $35,000 - advertising/marketing History, Plans - design History, Plans - equipment/site costs $800,000 - established in 1995 in Montreal - lease negotiation - established in 1979 in Toronto - other costs $50,000 - 42 units in Canada (41 franchised) - management - 17 units in Canada plans to open three - total costs $885,000 - renovating units to reflect the brand’s - ongoing training and operational support to five stores in 2016 - royalty fee 5% new look in 2016 - purchasing - site location Franchise Costs Services Franchise Costs - staff training - approximately $250,000 to - advertising/marketing - initial franchise fee $60,000 - supplies $325,000 turnkey - design - total costs $1,000,000 to $1,200,000 - initial franchise fee $25,000 - financial assistance - advertising fee 3% - advertising fee 3% - lease negotiation SMOKE’S WEINERIE - royalty fee 4% SMOKE’S POUTINERIE INC. - royalty fee 7% - management - purchasing 85 Kingston Rd. E., Unit 5 Services Services - site location Ajax, ON L1S 7J4 - advertising/marketing 905-427-4444 - advertising - staff training - design VP Franchise Development: - design - financial assistance - supplies - lease negotiation Mike Graham - leasing - management - ongoing support SMOKE’S BURRITORIE - site location History, Plans - purchasing SMOKE’S POUTINERIE INC. - staff training - established in 2015 in Toronto - short hours 85 Kingston Rd. E., Unit 5 - six units in Canada - staffing Ajax, ON L1S 7J4 (all franchised) SECOND CUP COFFEE CO. - supplies 905-427-4444 - further expansion planned for Canada; 6303 Airport Rd. - training VP Franchising Development: Mississauga, ON L4V 1R8 Mike Graham traditional four-wall, non-traditional, 905-362-1818 SHOELESS JOE’S SPORTS GRILL sports and entertainment, educational VP, Franchise Development: and amusement portfolios SHOELESS JOE’S LTD. History, Plans Audra Wosik 551 Jevlan Dr. - established in 2015 in Toronto Franchise Costs Vaughan, ON L4L 8W1 - three units in Canada (all franchised) History, Plans - initial franchise fee $30,000 905-760-1295 - further expansion planned for Canada; - established in 1975 in Toronto - total costs $350,000 to $400,000 VP Business Development: traditional four-wall, non-traditional, - more than 345 units in Canada (10 per - advertising fee 2% Danny Grammenopoulos sports and entertainment, educational cent of chain is corporately owned) and amusement portfolios - royalty fee 6% - will renovate 15 to 20 per cent of new History, Plans and existing units to the new Services - founded in 1985 in Toronto Franchise Costs Crema design - initial franchise fee $30,000 - advertising/marketing - 43 units in Canada - design - planning to expand across Canada; - total costs $300,000 to $350,000 Franchise Costs - lease negotiation aiming to open eight units in 2016 - advertising fee 2% - initial franchise fee $40,000 - royalty fee 6% - management - ongoing training and - total costs $350,000 to $550,000 Franchise Costs - national co-op advertising fee 2% operational support - initial franchise fee $45,000 Services gross sales - purchasing - soft store opening costs $150,000+ - advertising/marketing - royalty fee 7.5% to 9% gross sales - site location - advertising fee 2% - design (franchisees must maintain operational - staff training - royalty fee 5% - lease negotiation excellence to qualify for the reduced - management - supplies royalty rate) Services - ongoing training and operational support

- menu design, costing, sourcing - purchasing Services and execution - site location - advertising/marketing - comprehensive initial training program - staff training - construction project management - inventory control systems - supplies - design - marketing support - lease negotiation - name recognition SMOKE’S POUTINERIE SOUTH STREET BURGER - operational support - ongoing training SMOKE’S POUTINERIE INC. 122164 CANADA LIMITED - site location - ownership of the Sports Centered 85 Kingston Rd. E., Unit 5 1220 Yonge St., Ste. 400 - training Restaurant Category Ajax, ON L1S 7J4 Toronto, ON M4T 1W1 - site selection and lease negotiation 905-427-4444 416-963-5005 - support from a team of restaurant VP Franchising Development: Director, Franchising: Safiah Arooz professionals Mike Graham History, Plans History, Plans - established in 2005 in Toronto - established in 2008 in Toronto - 31 units in Canada; two outside of - more than 100 units in Canada Canada (15 franchised) (all franchised) - additional units planned in Canada and internationally

50 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THREE30 DECADES OF INNOVATION ENSURING OUR PARTNERS’ SUCCESS

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Franchise Costs Franchise Costs - initial franchise fee $35,000 - initial franchise fee $15,000 - equipment/site cost $615,000 - advertising fee 4.5% - total costs $650,000 - royalty fee 8% - advertising fee 2% - royalty fee 5% Services - information available upon request Services - advertising/marketing SUKIYAKI - design MTY TIKI MING ENTERPRISES INC. - management 8150 Trans-Canada Highway, Ste. 200 - lease negotiation St-Laurent, QC H4S 1M5 - purchasing 514-336-8885 - site location President: Stanley Ma - staff training - supplies History, Plans - founded in 1988 ST. LOUIS FRANCHISE LIMITED - 18 units in Canada; 10 outside of When your 2040 Yonge St., Ste. 200B Canada (all franchised) Toronto, ON M4S 1Z9 glassware 416-485-1094 Franchise Costs Director, Franchising: Steve Drexler - initial franchise fee $30,000 to $40,000 sparkles, - advertising fee 2% History, Plans - royalty fee 6% so does your - established in 2001 in Toronto - 47 units in Canada (all franchised) Services reputation. - eight units set to open in 2016 - advertising/marketing - design Franchise Costs - lease negotiation - initial franchise fee $40,000 - purchasing - equipment/site cost $550,000 - site location Introducing the Bar Maid Glass Polisher. - other costs $50,000 - staff training - total costs $750,000 - supplies This portable glass polisher saves time and effort by ensuring wet glasses get - advertising fee 1.75% gently polished and dried simultaneously in seconds, eliminating the need for - royalty fee 6% SUNNYSIDE GRILL

potentially unsanitary hand polishing and reducing breakage. Essential for hotels, 2 Jane St., Ste. 202 Services Toronto, ON M6S 4W3 caterers, bars, restaurants, event venues and glassware rental companies for - advertising/marketing 416-604-0650 whom consistently brilliant glassware is important for maintaining their reputation. - design President: Jeff Parissi - financial assistance - lease negotiation History, Plans - management - established in 2004 Glass Washers • Glassware Detergent • Blenders - purchasing - seven units in Canada (six franchised) Keg Cart & Dolly • Juicers • Bar Necessities - site location - plans to grow by one to two units - staff training per year - supplies Franchise Costs STEAMROLLERS BURRITOS & BOWLS - initial franchise fee $30,000 2250 Clark Dr., Ste. 250 - total turnkey build-out cost $150,000 Vancouver, BC V5N 3G9 to $200,000 604-685-3361 - advertising fee 1% Principal/Director: Sarah Moen - royalty fee 4%

History, Plans Services - established in 1996 in Vancouver - advertising/marketing - four units in Canada - design - financial assistance Franchise Costs - lease negotiation - information available upon request - management - ongoing store visits, support and training Services - purchasing - information available upon request - site location - social media SUBWAY - staff training DOCTOR’S ASSOCIATES INC. - supplies 325 Bic Dr. Milford, CT 06461 SUNSET GRILL RESTAURANTS LTD. 800-888-4848 5100 Erin Mills Town Centre, Bar Maid Corporation Chief Development Officer: Don Fertman P.O. Box 53036 Mississauga, ON L5M 5A7 2950 N.W. 22nd Terrace History, Plans 905-286-5833 Pompano Beach, FL 33069 - established in 1965 in Bridgeport, Conn. CEO: Angelo Christou (954) 960-1468 History, Plans www.barmaidwashers.com - established in 1985 in Toronto ResTauRaNTs CaNada shoW Booth #2700B

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Bar-Maid-Foodservice-Ad-Jan-2016_v1.indd 1 1/18/16 5:41 PM THE 2016 FRANCHISE REPORT

- 130 units in Canada (all franchised) - site location Services - equipment/site cost available - expansion planned across Canada and - staff training - franchise training for new product upon request in the U.S. - supplies rollouts and promotions - total costs $111,000 - ongoing market support on a menu and - royalty fee $1,000 Franchise Costs SWISS CHALET marketing calendar - initial franchise fee $55,000 ROTISSERIE AND GRILL - people capability workshops Services - total costs $575,000 CARA OPERATIONS LIMITED - store design and site selection - advertising/marketing - advertising fee 1% 199 Four Valley Dr. - design - royalty fee 5% Vaughan, ON L4K 0B8 TACO TIME - financial assistance 905-760-2244 MTY TIKI MING ENTERPRISES INC. - lease negotiation Services VP of Franchising: Mark Eaton 8150 Trans-Canada Highway, Ste. 200 - purchasing - advertising/marketing St-Laurent, QC H4S 1M5 - site location - design History, Plans 514-336-8885 - supplies - financial assistance - established in 1954 in Ontario President: Stanley Ma - lease negotiation - 241 units in Canada (233 franchised) TCBY - management History, Plans MTY TIKI MING ENTERPRISES INC. - purchasing Franchise Costs - founded in 1978 8150 Trans-Canada Highway, Ste. 200 - site location - initial franchise fee $60,000 - 126 units in Canada (all franchised) St-Laurent, QC H4S 1M5 - staff training - total costs $1,300,000 to $1,800,000 514-336-8885 - supplies - advertising fee 4% Franchise Costs President: Stanley Ma - royalty fee 5% - initial franchise fee $30,000 SUSHI SHOP - advertising fee 4% History, Plans MTY TIKI MING ENTERPRISES INC. Services - royalty fee 5% - founded in 1992 8150 Trans-Canada Highway, Ste. 200 - advertising/marketing - 48 units in Canada (all franchised) St-Laurent, QC H4S 1M5 - design Services 514-336-8885 - financial assistance - advertising/marketing Franchise Costs President: Stanley Ma - lease negotiation - design - initial franchise fee $10,000 to $25,000 - management - lease negotiation - advertising fee 3% History, Plans - purchasing - purchasing - royalty fee 5% - founded in 2001 - site location - site location - 137 units in Canada; three outside of - staff training - staff training Services Canada (all franchised) - supplies - supplies - advertising/marketing - design Franchise Costs SYMPOSIUM CAFE TANDORI - lease negotiation - initial franchise fee $30,000 to $40,000 MTY TIKI MING ENTERPRISES INC. - purchasing - advertising fee 3% RESTAURANT & LOUNGE - site location 6021 Yonge St., Ste. 475 8150 Trans-Canada Highway, Ste. 200 - royalty fee 6% - staff training Toronto, ON M2M 3W2 St-Laurent, QC H4S 1M5 514-336-8885 - supplies Services 416-449-3611 Director of Franchising: Ron Ansett President: Stanley Ma - advertising/marketing TERIYAKI EXPERIENCE - design History, Plans History, Plans 700 Kerr St., Ste. 100 - lease negotiation - established in 1996; franchising - established in 2008 in Montreal Oakville, ON L6K 3W5 - purchasing since 2004 - 16 units in Canada; five outside of 905-337-7777 - site location - 21 units in Canada Canada (11 franchised) VP, Development: Nik Jurkovic - staff training - plans to add five new units in 2016 - supplies Franchise Costs History, Plans Franchise Costs - initial franchise fee $30,000 to $40,000 - established in 1986 in Toronto SWENSEN’S ICE CREAM - initial franchise fee $50,000 - advertising fee 2% - 108 units in Canada; 25 outside of SWENSEN’S ICE CREAM INC. - franchise cost $615,000 to $675,000 - royalty fee 6% Canada (all franchised) 210 Shields Ct. - advertising fee 2% - plans to add four to seven units in 2016 Markham, ON L3R 8V2 - royalty fee 5% Services 905-479-8762 - advertising/marketing Franchise Costs President: Aaron Serruya Services - design - initial franchise fee $25,000 - advertising/marketing - lease negotiation - equipment cost $85,000 to $125,000 History, Plans - design - purchasing - construction costs $125,000 to 185,000 - established in 1948 in San Francisco - lease negotiation - site location - construction administration fee $10,000 - no units in Canada; 556 outside of - management - staff training - leasing fee $0 to $10,000 Canada (all franchised) - purchasing - supplies - total costs $245,000 to $355,000 - plans to expand across Canada, the - site location - advertising fee 3% U.S. and internationally - staff training TASTE OF MEDITERRANEAN - royalty fee 6% MEDITERRANEAN FRANCHISE INC. Franchise Costs Services 2 Toronto St., Ste. 324 - initial franchise fee $25,000 TACO BELL - advertising/marketing TACO BELL CANADA COMPANY Toronto, ON M5C 2B5 - equipment/site cost $100,000 - design 191 Creditview Rd., Ste. 100 416-821-5561 to $300,000 - lease negotiation Vaughan, ON L4L 9T1 President: Sam Hussein - other costs $30,000 - purchasing 416-664-5302 - total costs $150,000 to $355,000 History, Plans - site location - advertising fee 3% - staff training (assist onsite) History, Plans - established in 2004 in Toronto - royalty fee 6% - supplies - established in 1952 in Downey, Calif. - 16 units in Canada; four outside

- 170+ units in Canada of Canada (all franchised) Services - plans to add five units in Canada and THAI EXPRESS - advertising/marketing Franchise Costs three in U.S. MTY TIKI MING ENTERPRISES INC. - design - initial franchise fee US$48,800 8150 Trans-Canada Highway, Ste. 200 - lease negotiation - advertising fee 5% Franchise Costs St-Laurent, QC H4S 1M5 - management - royalty fee 6% - initial franchise fee $12,000 514-336-8885 - purchasing President: Stanley Ma

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 53 THE 2016 FRANCHISE REPORT

History, Plans - advertising fee 2% TILTED KILT PUB & EATERY TIMOTHY’S WORLD COFFEE - founded in 2000 in Montreal - royalty fee 6% JSF FRANCHISE GROUP INC. THREECAF BRANDS CANADA INC. - 257 units in Canada; 11 outside of 3636 Bathurst St., Ste. 1611 55 Administration Rd., Unit 37 Canada (all franchised) Services Toronto, ON M6A 2Y5 Vaughan, ON L4K 4G9 - advertising/marketing 416-819-2644 Director of Franchising: Gail Pepin Franchise Costs - design VP of Franchising: Joel Friedman - initial franchise fee $30,000 to $40,000 - lease negotiation History, Plans - advertising fee 3% - purchasing History, Plans - established in 1975 in London, Ont. - royalty fee 6% - site location - founded in 2005 in Arizona - 53 units in Canada (45 franchised) - staff training - nine units in Canada; 100 outside of - exploring potential sites in various Services - supplies Canada (106 franchised) markets - advertising/marketing - expanding across Canada - design TIKI MING Franchise Costs - lease negotiation MTY TIKI MING ENTERPRISES INC. Franchise Costs - initial franchise fee $40,000 - purchasing 8150 Trans-Canada Highway, Ste. 200 - initial franchise fee $75,000 - equipment/site cost $450,000 - site location St-Laurent, QC H4S 1M5 - equipment/site cost $500,000 - total costs $490,000 - staff training 514-336-8885 - other costs $1,250,000 - advertising fee 2% - supplies President: Stanley Ma - total costs $1,825,000 - royalty fee 9% - advertising fee 1% THAI ZONE History, Plans - royalty fee 6% Services MTY TIKI MING ENTERPRISES INC. - founded in 1983 - advertising/marketing 8150 Trans-Canada Highway, Ste. 200 - 40 units in Canada; 13 outside of Services - design St-Laurent, QC H4S 1M5 Canada (55 franchised) - advertising/marketing - lease negotiation 514-336-8885 - design - purchasing President: Stanley Ma Franchise Costs - lease negotiation - site location - initial franchise fee $30,000 to $40,000 - management History, Plans - advertising fee 2% - purchasing - founded in 2007 - royalty fee 6% - site location - 35 units in Quebec - staff training Services - supplies Franchise Costs - information available upon request - initial franchise fee $30,000 to $40,000

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54 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM THE 2016 FRANCHISE REPORT

- marketing and menu development - site location - real-estate and site selection - staff training - supply management VALENTINE TURTLE JACK’S MUSKOKA GRILL MTY TIKI MING ENTERPRISES INC. TORTOISE RESTAURANT GROUP INC. 8150 Trans-Canada Highway, Ste. 200 3370 South Service Rd., Ste. 300 St-Laurent, QC H4S 1M5 Burlington, ON L7L 3M6 514-336-8885 905-332-6833 President: Stanley Ma TOPPER’S PIZZA VP, Frachising and Business TOPPER’S FRANCHISING History, Plans Development: Peter J. Fisher VERA’S BURGER SHACK COMPANY INC. - founded in 1984 42 W. 8th Ave., Ste. 3 551 Bryne Dr., Unit N - 94 units in Canada (87 franchised) History, Plans Vancouver, BC V5Y 1M7 Barrie, ON L4N 9Y3 - established in 1992 in Burlington, Ont. 604-683-8372 705-735-2127 Franchise Costs - 17 units in Canada Co-owner: Gerald Tritt Director of Franchising: Cailin White - initial franchise fee $25,000 - advertising fee 2.5% Franchise Costs History, Plans History, Plans - royalty fee 5% - information available upon request - established in 1977 in Vancouver - established in 1982 in Sudbury, Ont. - 16 units in Canada - 37 units in Canada (24 franchised) Services Services - advertising/marketing - information available upon request Franchise Costs Franchise Costs - design - initial franchise fee $30,000 - initial franchise fee $25,000 - lease negotiation TUTTI FRUTTI - total build-out cost $164,500 to $353,000 - advertising fee 2% - purchasing MTY TIKI MING ENTERPRISES INC. - advertising fee 1.5% - royalty fee 5% - site location 8150 Trans-Canada Highway, Ste. 200 - royalty fee 6% St-Laurent, QC H4S 1M5 - staff training Services - supplies 514-336-8885 Services - advertising/marketing President: Stanley Ma - advertising/marketing - design VAN HOUTTE - design - lease negotiation History, Plans MTY TIKI MING ENTERPRISES INC. - lease negotiation - purchasing - founded in 1996 8150 Trans-Canada Highway, Ste. 200 - management - site location - 43 units in Canada St-Laurent, QC H4S 1M5 - purchasing - staff training 514-336-8885 - site location - supplies Franchise Costs President: Stanley Ma - staff training - initial franchise fee $35,000 to $40,000 - supplies TREATS BAKERY - advertising fee 3% History, Plans TREATS INTERNATIONAL - royalty fee 5% (6% Alberta and - established in 1919 in Montreal VIE & NAM FRANCHISE CORPORATION British Columbia) - 50 franchised units in Canada MTY TIKI MING ENTERPRISES INC. 1550A Laperrière Ave., Ste. 201 8150 Trans-Canada Highway, Ste. 200 Ottawa, ON K1Z 7T2 Services Franchise Costs St-Laurent, QC H4S 1M5 613-563-4073 - advertising/marketing - information available upon request 514-336-8885 - design President: Stanley Ma History, Plans - lease negotiation Services - established in 1977 in Toronto - purchasing - advertising/marketing History, Plans - 56 units in Canada (all franchised) - site location - design - founded in 2008 in Montreal - staff training - lease negotiation - four units in Canada (all franchised) Franchise Costs - supplies - purchasing - total cost $185,000 to $350,000 - site location Franchise Costs UNION BURGER - staff training Services - initial franchise fee $30,000 to $40,000 OBSIDIAN GROUP INC. - supplies - information available upon request - advertising fee 2% 1770 Argentia Rd. - royalty fee 6% Mississauga, ON L5N 3S7 VANELLIS TRIPLE O’S MTY TIKI MING ENTERPRISES INC. 905-814-8030 Services WHITE SPOT LIMITED 8150 Trans-Canada Highway, Ste. 200 VP, Franchising: George Karamountzos - advertising/marketing 1126 S.E. Marine Dr. St-Laurent, QC H4S 1M5 - design Vancouver, BC V5X 2V7 514-336-8885 History, Plans - lease negotiation 604-321-6631 President: Stanley Ma - established in 2010 in Ontario - purchasing Business Development Manager: - 12 units in Canada; two outside - site location Karen Dosen History, Plans of Canada - staff training - founded in 2003 in Montreal - supplies History, Plans Franchise Costs - 30 units in Canada - founded in 1995 - initial franchise fee $35,000 VILLA MADINA - 55 units in Canada; 14 outside of - equipment/site cost $300,000 Franchise Costs MTY TIKI MING ENTERPRISES INC. Canada (63 franchised) to $350,000 - initial franchise fee $30,000 to $40,000 8150 Trans-Canada Highway, Ste. 200 - other costs $45,000 to $70,000 - advertising fee 2% St-Laurent, QC H4S 1M5 Franchise Costs - total costs $380,000 to $455,000 - royalty fee 6% 514-336-8885 - initial franchise fee $40,000 - advertising fee 2% President: Stanley Ma - marketing fee 2% - royalty fee 7% Services - local store marketing fee 1% - advertising/marketing History, Plans - royalty fee 6% Services - design - founded in 2003 - advertising/marketing - lease negotiation - 45 units in Canada (44 franchised) Services - design - purchasing

- design and construction - financial assistance - site location

- management and hourly training - management - staff training (pre- and post-opening support) - purchasing - supplies

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 55 We’re the round pegs THE 2016 FRANCHISE REPORT in the square holes.

Franchise Costs History, Plans - initial franchise fee $30,000 to $40,000 - founded in 1928 in Vancouver - advertising fee 3% - 63 units in Canada (39 franchised) - royalty fee 6% Franchise Costs Services - initial franchise fee $75,000 - advertising/marketing - marketing fee 2% - design - local store marketing fee 1% - lease negotiation - royalty fee 5% - purchasing - site location Services - staff training - design and construction - supplies - management and hourly training (pre and post-opening support) WASABI GRILL AND NOODLE - marketing and menu development MTY TIKI MING ENTERPRISES INC. - real-estate and site selection 8150 Trans-Canada Highway, Ste. 200 - supply management St-Laurent, QC H4S 1M5 514-336-8885 WILLIAMS FRESH CAFE INC. President: Stanley Ma 202 Grand River Ave. Brantford, ON N3T 4X9 History, Plans 519-752-4850 - established in 2011 CEO: Rainer Mueller - two units in Canada History, Plans Franchise Costs - established in 1993 in Stratford, Ont. - information available upon request - 29 units in Canada (27 franchised)

Services Franchise Costs - advertising/marketing - initial franchise fee $35,000 $100+ Million in system wide sales - design - total cost $500,000 to $650,000 - lease negotiation (full size café) 50+ locations | Spanning 5 provinces - purchasing - advertising fee 1.5% - site location - royalty fee 6% - staff training - supplies Services - advertising/marketing WENDY’S RESTAURANTS - design OF CANADA INC. - intranet and regional director support 5515 North Service Rd., Ste. 201 - lease negotiation Burlington, ON L7L 6G4 - management 905-331-0341 - point of purchase Director, Development: Gerry - purchasing Prendergast - site location - staff training ur mission is to grow world class restaurant brands History, Plans O - established in 1969 in Columbus, Ohio; WIMPY’S DINER that create wealth & opportunity for our partners. established in 1975 in Hamilton, Ont. WIMPY’S DINER INC. - 358 units in Canada (all franchised) 3559 St. Clair Ave. E. Toronto, ON M1K 1L6 Franchise Costs 888-594-6797 Browns Socialhouse® now has over 40 franchised - application fee for new franchises GM: Jim Daikos $5,000 locations, and this year we are adding 13 more. - initial franchise fee $40,000 History, Plans - advertising fee 4% - founded in 1961 - royalty fee 4% - 47 units in Canada Now we’re serving up fresh new concepts. Services Franchise Costs - advertising/marketing - initial franchise fee $20,000 - design - advertising fee %1 Our first London Bull® location is up and running with - lease negotiation - royalty fee 3% - management two more under development. - purchasing Services - site development/location - information available upon request - staff training ® Our next concept, Liberty Kitchen is almost ready to make - supplies WOK BOX FRESH ASIAN KITCHEN 19074 22nd Ave., Unit 102 its appearance. Stay tuned... WHITE SPOT RESTAURANT Surrey, BC V3S 3S6 WHITE SPOT LIMITED 778-545-0233 1126 S.E. Marine Dr. Director, Franchising: Lawrence Eade Vancouver, BC V5X 2V7 604-321-6631 Franchise Development: Business Development Manager: [email protected] Karen Dosen

FOODSERVICEANDHOSPITALITY.COM brownsrestaurantgroup.com THE 2016 FRANCHISE REPORT KICK YOUR SOUP UP A NOTCH WITH History, Plans Services - established in 2004 in Edmonton - advertising/marketing - plans to expand in Western Canada - design during the next two years; growth in - lease negotiation Ontario and Eastern Canada - management - purchasing Franchise Costs - site location - initial franchise fee $25,000 - staff training - total cost $179,700 to $426,200 - supplies - advertising fee 3% - royalty fee 6% YOGURTY’S YOGURTY’S YOGURT INC. Services 210 Shields Ct. - advertising/marketing Markham, ON L3R 8V2 - design 905-479-8762 - lease negotiation President: Aaron Serruya FINE BREADS MADE IN CANADA - management - purchasing History, Plans - site location - established in 1987 in Toronto - staff training - 67 units in Canada; two outside of - supplies Canada (55 franchised) - plans to expand across Canada, the Philippines and the U.A.E. via traditional and non-traditional locations Come see us at

Franchise Costs the Restaurants Canada Show THE WORKS - initial franchise fee $25,000 149 Lakeshore Rd. E. - equipment/site cost $153,000 BOOTH Oakville, ON L6J 1H3 to $483,000 #2017D 855-799-6757 - total costs $178,000 to $508,000 Chief Marketing and Development - advertising fee 3% Officer: Bruce Miller - royalty fee 6%

History, Plans Services - established in 2001 in Ottawa - advertising/marketing - 26 units in Canada (22 franchised) - design Classic and Gourmet Croutons - lease negotiation Franchise Costs - management - initial franchise fee $45,000 - purchasing - total costs $650,000 to $950,000 - site location - advertising fee 2% - staff training - royalty fee 6% - supplies

Services - advertising/marketing - design - lease negotiation - purchasing - site location - staff training YOGEN FRUZ YOGEN FRÜZ CANADA INC. 210 Shields Ct. Simple Dutch Rusks Markham, ON L3R 8V2 905-479-8762 President: Aaron Serruya

History, Plans - established in 1986 in Thornhill, Ont. - 171 units in Canada; 834 outside of Canada (998 franchised) - plans to expand across Canada, the U.S. and internationally - newest additions include Spain, Korea, Holland and Hungary

Franchise Costs - initial franchise fee $25,000 - equipment/site cost $100,000 to $319,000 - other costs $40,000 - total costs $165,000 to $384,000 Crispy Melba Toast - advertising fee 3% - royalty fee 6% Toll Free 1-800-265-8225

FOODSERVICEANDHOSPITALITY.COM [email protected] www.darefoods.com

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pad ad hing.indd : M SHOW PREVIEW

UNLEASHING POTENTIAL Restaurants Canada’s annual tradeshow taps into the next generation of chefs and innovators BY JACKIE SLOAT-SPENCER

ospitality Unleashed’ is the theme for this year’s HRestaurants Canada’s tradeshow, which aims to bring the industry together, engage its youth and provoke discussion about the host of issues that continue to capture the industry’s attention such as crowdfunding, tipping and new technologies. The show begins Feb. 28 at the Enercare Centre in Toronto, and coincides with the inaugural Canadian Restaurant Operators Summit (CROS), and the Canadian Restaurant Investment Summit (CRIS), held March 1 and 2. “We want to shake up the notion that it’s a Toronto tradeshow. It’s so much more than that,” says Donna Dooher, president of the Toronto-based A SLICE OF THE ACTION Last year’s Pizza Pavilion played host to an assortment of pizza purveyors and chefs includ- association, referring to the expo ing Pizzeria Defina’s pizzaolo Danilo Lupo (left) and Master Neapolitan Pizzamaker Pasquale Ponticiello (right) that attracts roughly 12,000 hospitality and foodservice profes- Gusto TV. And chefs — young explains Dooher. As an example, & Tea Pavilion, attendees will sionals and features 1,100 exhibit and old — will be preparing for “We have operators asking us learn about trending flavours booths each year. It’s a full week the upcoming Culinary Olympics about wine on tap, where to in the hot-beverage segment of hospitality and culinary events in Erfurt, Germany in October at source the equipment, how to and the equipment needed to built around the show to celebrate the CCFCC Toronto and CCFCC go about buying the product, offer profitable coffee and tea innovation and facilitate net- Oakville-hosted Canadian what kind of a value proposi- programs. working opportunities. Culinary Salon and Provincial tion is in it for the operator and Restaurants Canada will also “This year the focus is around Sysco Challenge. what is the consumer response present its inaugural Leadership our most valued asset — our The show’s many education to it, so we’re featuring wine Award at the Breakfast of people who work in our industry, sessions delve into key industry on tap to show attendees how Champions networking event particularly our youth,” Dooher issues such as tipping, cyber- this could be of value to their on March 1, recognizing an says. The show offers opportuni- hacking, social-media market- operation.” industry leader who has driven ties to engage this cohort with a ing, sustainability and risk man- Themed pavilions will change through industry pro- variety of demos, workshops and agement. “Our industry is going include ones built around the motion and innovation. competitions, including a Frankie through a lot of change, and pizza and coffee themes. Italian Dooher hopes to extend Tomatto’s Restaurant Innovation one of the great things about a pizza master Cristian Zaghini “Hospitality Unleashed” all year Competition, whereby hospital- show like ours is we can provide will be on hand in the Pizza long, and hints at upcoming ity students compete for prize some of the innovation and Pavilion, demonstrating how to roundtable sessions and events money and a legal advising ses- thought leadership around what create Italian-inspired pizza and from coast to coast. “We’re real- sion to help turn their ideas into we can do to stay vital, vibrant sharing the latest foodservice ly looking to tie the industry reality; as well as a casting call for and profitable as an industry,” trends in Italy. In the Coffee together on a national level.” l

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 59 SHOW PREVIEW

PRODUCT SHOWCASE The Restaurants Canada show returns Feb. 28 to March 1 at the Enercare Centre (formerly the Direct Energy Centre) in Toronto, where a variety of new food-and-drink products, equipment and technology will be on display. Check out a few examples below:

RIPE FOR PICKING SNACK BREAK MAIN SQUEEZE FEELING SAUCY FORK IN THE ROAD Flavourful, fresh-packed After the great success of the Sunkist’s new Pro Series Rose Hill Foods, a supplier The Polvere di Luna finish California tomatoes are the 2kg pouch, iögo is back with commercial citrus juicer is and leader in the Quebec from BROGGI 1818 makes heart of every San Benito sub-brand and flavour line small but mighty, producing poutine market for more than cutlery surfaces appear satin- product. Available in both extensions. This convenient up to 38 litres of juice per 30 years, has developed an like and delicately brilliant: 6/10 cans or equivalent shelf pourable resealable format is hour thanks to a high-torque authentic poutine sauce fea- a smooth appearance with stable pouches, these non- now available in Probio 875g, direct-drive motor. Its footprint turing a unique vegetable, contrasting shades. Pleasant GMO tomato sauces are free Greek 750g and Original measures 11 ¾ inches tall by fine herbs and intense roasted and velvety to the touch, the of high-fructose corn syrup 975g. All iögo products are 7 ½ inches in diameter and beef flavour profile that sets cutlery is treated to convey a and allergens. You’ll be gelatin-free with no artificial weighs 12 lbs. It offers quick it apart. Each 3.3-pound softness and warmth for con- creating pasta dishes so colours or flavours and and easy cleaning with three container yields 150 portions. temporary cutlery. authentic, your customers will kosher certified. removable dishwasher safe Available exclusively at Rose Visit booth 1917. be speaking Italian in no time. Visit booth 1640. parts. The compact Pro Series Hill Foods, providing flavour- TABLEWARE SOLUTIONS Visit booth 1303. ULTIMA FOODS Sectionizer wedges, slices, ful culinary solutions to the NEIL JONES FOOD COMPANY cores and halves fruits and Canadian foodservice indus- vegetables into uniform piec- try since 1983. es, with eight different blade Visit booth 2017 B. cups available. Visit booths ROSE HILL FOODS 1111 and 1117. SUNKIST

ICE, ICE BABY An innovative automatic, CRYSTAL CLEAR chemical free odour control Pasabahce Professional, a GREEN THUMB helps keep ice machines EARN YOUR STRIPES producer of machine and The Urban Cultivator makes clean. As ice machines draw Rational’s new grilling grids handmade soda lime glass it easy for chefs to grow their in the surrounding air, yeast, help create the finishing touch and lead-free crystal, has own herbs and microgreens grease, bacteria and other on meats, fish and vegetables released its new Dream line SWIPE FOR indoor while limiting CO2 harmful particles enter the with two cross-and-stripe grill- of glassware featuring high SUCCESS emissions. The innovative machine and are deposited ing grate patterns in classic quality and durable clear Increase efficiency, enhance indoor garden, available for on the bin, chute and evapo- American or parallel stripes. glass, many of which are the customer experience and both commercial and residen- rator, slime and yeast colonies The grates can also be used fully tempered or rim tem- drive additional sales with tial use, can accommodate flourish. IceZone is a UV in conjunction with Rational’s pered for extra resistance TouchBistro’s new iPad POS. up to 16 flats of greens. technology that produces a SelfCookingCenter combi- to breakage from thermal Built specifically for the food- Features include a three-year patented photoplasma, which oven to cook up to 160 steaks shock or mechanical impact. service industry, TouchBistro warranty, castor wheels, protects the machine’s interior at once. The additional pat- Pasabahce Professional is an easy-to-use iPad POS magnetic seals, quarter-inch and can be installed on any ented TriLax non-stick coating offers an extensive array of for the iPad Pro that will help plumping fittings, automatic new or in-field commercial supports browning and is stemware, tumblers, barware, take your business to the next watering and removable grow ice machine. Visit the Permul ideal for use up to 300°C. tableware and accessories. level. Visit booth 2611. drawers. Visit booth 1027. booth 2911. Visit booth 927. Visit booths 1111 and 1117. TOUCHBISTRO URBAN CULTIVATOR BIOZONE RATIONAL CANADA PASABAHCE PROFESSIONAL

60 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM EQUIPMENT

THE MORPHING MOBILE PAYMENT SYSTEM Now that the fear factor has gone, mobile payment is taking over the airwaves

BY DENISE DEVEAU

hat a difference five years can make — especially when it comes to mobile pay- Wment. Whether it’s pay-at-the-table or waving a mobile phone over a payment terminal in a quick-service restaurant, recent advancements in wireless communications have changed the playing field for foodservice operators and their customers.

software and operating systems that make systems so much more efficient. It’s a new era of how we interact and do things.” Getting into mobile doesn’t have to be complicated. Cineplex’s VIP Cinema concept, for example, has been using mobile ordering and payment systems since 2007. The company deploys Windows-based tablets armed with POS software from New Zealand-based Vista Entertainment Solutions MULTI-TASKING Mobile payment terminals of work — not to mention the low that handles both ticketing and Tablets are doing double duty as all shapes, sizes and speeds are cost of devices such as tablets foodservice requirements. ordering and payment devices becoming a mainstay in high- and smartphones — which goes Staff place orders through end, family and quick-serve a long way towards keeping cap- the tablet and use a mobile- restaurants, theatres, arenas and ital and operational costs down. payment terminal to process campuses, as well as food trucks “Five years ago, any kind payments on the spot. “The and outdoor markets. Even of [mobile] technology in the whole intent was to take care of tablets and smartphones are restaurant space was seen as all the pain points in the theatre, morphing into self-contained gimmicky or cheesy,” says Chad from ordering to payment. This payment processing devices. Clark, operations director, system allows us to take orders From an investment stand- Hawksworth Restaurant Group efficiently and handle all their point, depending on the setup, in Vancouver. “You can’t go needs,” says Brad Park, execu- all it takes is a connection to an without wireless PIN pads in tive director, Merchandising existing Wi-Fi or cellular net- Canada today and now there is National Operations at Cineplex

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 61 EQUIPMENT

able. Everyone wants to get on YOU CAN board with mobile order and TAKE IT pay options.” WITH YOU The highest profile player in that space is Starbucks Canada, It’s been more than five years since whose Mobile Order & Pay Pizza Nova switched to wireless app launched in Canada last POS terminals for its delivery driv- October. The latest iteration ers. Domenic Primucci, president, bundles its payment and loyalty admits there were challenges dur- programs with an ordering ing the early stages, including cov- system, so customers can pre- erage. “Some didn’t work in some areas. You couldn’t rely on cellular order and pay before they reach signals 100 per cent. Over time that the store. has improved a lot.” According to Jessica Mills, director of Brand Today, mobile payment is more con- PAIN KILLER Tablet use has eliminated ordering and payment pain points at Cineplex locations Communications, Starbucks venient than ever for foodservice actually launched its first mobile operations on the move — whether Entertainment in Toronto. and digital innovation for Visa payment app in 2010 with its it’s a food truck, an outdoor sports The turning point for more Canada in Toronto. “These are loyalty card program. “While the venue or farmer’s market. advanced mobile capabilities businesses that are really con- fundamentals of the mobile pay- in Canada was the big push cerned about throughput and ment experience have been simi- Here are some of the latest innova- towards the EMV (Europay, getting people to pay as quickly lar, there’s a lot of differentiation tions helping to take mobile payment to the streets: MasterCard and Visa chip and as possible. And today, 70 per in terms of the utility and con- PIN) card around 2008. It was a cent of Canadians wouldn’t leave tent of the app. Customers can n PAYD Pro from Moneris is a move that allayed people’s fears home without a mobile device. also use the app to find a store, portable PIN pad that allows about security and opened the They have become ubiquitous. get product information, track merchants to process debit and doors to new mobile-payment So there is nowhere to go but up and map their rewards.” credit-card payments from virtually options in a big way. Customers with mobile payment.” Mills reports that overall any location by attaching the small quickly got used to contact- Craig Hunter, general man- usage of mobile apps for pay- device to their tablet or smartphone less (or tap) payment, where a ager for Ritual, a Toronto-based ment (in-store or remote) ($19.95 monthly fee). Introduced simple wave of their card would developer of mobile order and accounts for 20 per cent of in January 2014, Moneris reports pay for their coffee and muffin pay apps, agrees the biggest Starbucks’ transactions. Usage there are now 15,000 subscribers within milliseconds. activity for mobile device pay- is highest in high-traffic urban and growing. Interac debit transactions with PAYD Pro are free. According to Rob Cameron, ment is in the coffee merchant areas, transit hubs and opera- chief product and marketing and QSR sectors — and for tions in facilities such as hospi- n MasterCard has been conduct- officer for Moneris Solutions good reason. “Those are busi- tals and campuses. ing pilots in Canada for its Qkr! Corporation in Toronto, “When nesses where time is very valu- QSR may be on a roll, but menu ordering and payment mobile you shift to mobile payments app. It’s already a hit in venues the behaviour is similar. Rather such as Yankee Stadium, where than tapping your card, you fans can order and pay for items simply hold your phone over from their seat. Globally, Qkr! has the same part of the terminal.” been used in a variety of applica- Cameron notes that 95 per cent tions — from tournaments to remote of Moneris terminals deployed ordering and payment of school lunches. today support contactless payment, which also means they n Toronto-based Ritual’s new order- are already primed and ready to and-pay app can be purchased accept payments from mobile from the App Store or Google Play. devices. Designed for small- to medium- The biggest action in mobile sized QSR operations, the Ritual payment has been in the QSR app enables customers to place segment, where there has been a their orders and pay so their items large number of activations, says are ready for pick up when they Derek Colfer, head of technology arrive.

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that only five per cent of respon- you would laugh at the technol- MOBILE PAYMENTS: CONVENIENCE IS KEY dents already use mobile pay- ogy today.” We’re a generation that’s in a rush. We hurry to get to work, hurry to get ment in restaurants in Canada. With a new restaurant set to home and hurry to eat. So now more than ever, convenience is key. The res- “Another 47 per cent have open soon (the name has not taurant industry has made huge strides toward catering to this fast-paced lifestyle through the growing popularity of fast-casual venues, delivery and shown an interest in trying yet been announced), Clark says take-out apps, and most recently mobile payment options. it, but haven’t used it yet,” the difference is unbelievable. Though mobile wallet has yet to entirely replace its plastic predecessor he explains. Going mobile provides an added as the preferred means of payment, according to studies by TouchBistro, Although restaurant opera- advantage in that it will allow whose iPad POS enables mobile payments by partnering with Apple Pay tions may be slower to the table, Hawksworth to transition to a and PayPal, the ability to settle a bill through a customer’s phone is a grow- Hawksworth’s Clark says the full paperless model, he adds. ing trend that’s gaining momentum quickly. For customers, mobile payment time is right to engage. “It’s a “We won’t need printers. We options are more than just a tech novelty; as smartphones are used for more really interesting time for restau- can email bills. It’s going to be a of our daily tasks, paying with them feels like a natural next step. rants because it’s the first time really fun technology.” Mobile payments are truly a win-win — the that technology is really starting Ultimately, however, mobile customer never has to leave their seat, to align with operations. [With devices as we know them today because the restaurant staff can take the payment through their phone tableside. mobile] we can easily break are not the end game, Colfer Plus, the restaurant benefits by being able to down barriers when it comes to says. “When you think about offer their customer convenience, an enhanced cus- POS options.” the digital evolution, payment tomer experience, and the flexibility of being able to That wasn’t the case when is more about mobility of the settle the bill any way they want. they opened a café five years ago Internet and form factors. It just and decided to try out handheld so happens that the focus is on uptake for mobile payment will senior account executive with terminals to take orders in a mobile devices today, but that take a bit of time on the res- OpenTable in Vancouver. A lineup. “It was a black brick, tiny could turn to other devices taurant side, says Ziv Schierau, recent OpenTable survey shows screen and plastic pointer — very quickly.” l PHOTO: DREAMSTIME.COM

64 FOODSERVICE AND HOSPITALITY FEBRUARY 2016 FOODSERVICEANDHOSPITALITY.COM SEGMENT REPORT

In 2016, the fast-casual segment is expected to remain an important player in the Canadian limited-service restaurant category

STORY BY AMY BOSTOCK

igher-end dining without solution that’s driven the success of the est by sales,” says Menas. “Bakery/café and the big bill — that’s how category, recording a whopping $987.5 mil- burger concepts are also successful in terms Ryan Smolkin, founder lion in annual sales in 2014 according to of sales.” and CEO of Ajax, Ont.- Technomic’s “Top 200 Canadian Chains Fast-casual pizza concepts experienced based Smoke’s Poutinerie Restaurant Report.” According to Kristin the most significant increase, with a 121-per- describes the fast-casual Menas, associate editor, Canada and Adult cent growth in sales in the latest year-over- segment in Canada. Beverage at Technomic Inc., that’s an year period, followed by Mexican (up 10.7 H“People can’t afford to, or don’t want to, increase of 8.4 per cent in sales over the per cent) and burgers, which recorded an spend their limited discretionary income on previous year. 8.6-per-cent increase in sales. fine dining,” he says. “They want to spread Leading the charge are restaurants offer- For South St. Burger Co. president Jay it out instead of blowing it all on one meal, ing ethnic cuisines such as Asian or Mexican. Gould, 2015 was a good year to sell burgers, but they want something a step up from a “We see that Asian/noodle is the most with sales up six per cent for the year and 8.5 [quick-service restaurant].” popular cuisine or menu type among fast- per cent in the last quarter of 2015. “The last

PHOTO: DREAMSTIME.COM Fast-casual operators offer a hybrid casual concepts in Canada, ranking high- few years have been stagnating in that there’s

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 65 SEGMENT REPORT

LEADING FAST-CASUAL CHAINS IN CANADA BY SALES (2014)

Thai Express $89.3 million Edo Japan $74.6 million Five Guys Burgers and Fries $64.5 million Cobs Fresh Bread $56.4 million Mucho Burrito $56.2 million Sushi Shop $51.3 million Nando’s Canada $44.4 million Teriyaki Experience $42.2 million Fatburger $39.8 million

SOURCE: TECHNOMIC

been a lot of competition in this segment,” we’re trying really hard to be that consistent South St. Burger Co. has built its reputa- he says. “That’s finally consolidated itself and player; our competition is not going to go tion on offering a variety of burger toppings slowed down.” away, but on an ongoing basis we’re trying to and signature menu items to make it easier Customer satisfaction has been a key replace the traditional burger in many con- — and faster — for diners to order. “We’ve factor in the brand’s success, says Gould. sumers’ buying habits. People are still going tweaked our product by doing things such as “I’ve heard more people this year saying to buy burgers and fries, they’re just going to offering better tasting buns,” explains Gould. ‘we’ve tried all the rest and we like yours,’ so up their [expectations].” “These are small steps that maybe people STAY IN THE LOOP Sign up for KML’s weekly Newsblast to find out everything you need to know about what’s happening in the foodservice and hospitality industry, as well as fast links to access resources and information. Newsblast is delivered every Wednesday to your email inbox. For more information, go to kostuchmedia.com and click on the Newsblast icon

ewblastHH.indd : M SEGMENT REPORT

the numbers. “It BY THE NUMBERS was a great year, all on projection,” says Annual sales for fast-casual chains within Smolkin, adding his the Technomic “Top 200 Canadian Chain Restaurant goal is to double the Report” for 2014 $987.5 million number of units this Sales are up 8.4 per cent year-over-year year and hit 1,300 units by 2019. “[In Unit count of Top 200 Canada fast-casual chains increased roughly 4.2 per cent in 2015] we hit our same year-over-year period mark on units and

SOURCE: TECHNOMIC revenues were more than expected at a don’t notice quickly, but our product now is 12-per-cent sales the best we’ve ever had.” increase. We’re fore- Uniqueness of product, service and brand casting even greater are key to running a successful fast-casual growth in 2016.” will continue to make changes to upscale the operation, says Smolkin, whose concept has Technomic expects the fast-casual seg- dining experience while still focusing on a expanded by 100 locations across the coun- ment to remain an increasingly important lower price point to stay competitive with try since 2008. “You have to have fun and player within the Canadian limited-service fast-casuals. U.S. chains will inspire much build brand perception, but more impor- restaurant category in 2016. Menas also of the fast-casual growth in Canada with a tantly you need to really know your brand expects the segment to continue to compete focus on customization, health, ambiance and stick to it. Some chains get lost in trying with fast-food concepts for limited-service and affordability,” she says, adding many to be everything to everyone.” restaurant dollars. U.S.-based chains, such as Firehouse Subs In the case of Smoke’s, the proof is in “In response, quick-service restaurants (see profile on p. 24) and Panera Bread, have SEGMENT REPORT

trend, not a fad, noting con- GAINING sumers are more informed AN EDGE than they used to be. “They Ambiance is a key differentiating factor know and care about what’s between the fast-casual and fast-food seg- in the package, and while not ments for Canadian consumers, with 45 per everybody follows specifically cent of Canadians expecting an upscale what the ingredient list is, many ambiance at fast-casual restaurants while are pretty well educated and only 32 per cent expect the same at fast- want the real deal. People will food concepts. About two-fifths of both seg- spend an extra dollar or two to ments’ patrons, though, report that such an ambiance could encourage them to visit a get a quality of product they particular concept more often. now know exists so I think fast- casual is going to continue to SOURCE: TECHNOMIC BURGER BONANZA Fast-casual burger concepts are gaining chip away at the market.” sales thanks to customer demand for better ingredients Menas also recommends much in the last few years as the number of fast-casual operators evalu- time-pressed consumers continues to grow. plans to grow in Canada. ate their adult beverage offerings as a way “The market continues to expand,” says Gould agrees. “We compete, not just with to drive sales. “There is room for adult- Gould, “but the number of establishments other guys in the burger segment, but also beverage program development among fast- opening is outpacing it.” with everyone else in the fast-casual seg- casuals and operators may want to consider Although the segment is experiencing ment, not to mention the traditional fast- offering beer, wine and cocktails.” steady growth, with Technomic reporting a food guys; our customer is not going to any The demographic frequenting fast-casual unit count increase of roughly 4.2 per cent one of us every day.” restaurants — busy families looking for in the same year-over-year period among ewcombeayoutGould sees the fast-casual concept as :a Mhealthy, age affordable options — hasn’t changed the top 200 Canadian fast-casual chains, the

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Photography: Elaine Kilburn citing increasesciting to minimum wage andingre- space,of andfood,” people says Smolkin, year. “It’s going to come down to cost —cost challenges face this itsshare will of segment operators strivetodifferentiate themselves FIRST IMPRESSIONSDecorplaysarole infast-casualrestaurants as SEGMENT REPORT Wahlburgers Toronto plans that include four new units opening this plans thatinclude four new unitsopening this Co. from growing thebrand. With expansion downtown,” hesays. But that’s notgoing to stop South St. Burger of thebetter locations of $15,000insome of north that’s alot—andit’s well month$10,000 per — for usisaminimum of tors. “An average spot - on opera charges levied rent, but taxes andextra occupancy —notjust of cost istherising facing Gould predicts operators compromising quality.” so low you cango without buying power, there’s only companies andeven with thebigger like some of tiate [ingredient] prices “Smaller guys can’t nego- dient costs asbarriers. The biggestThe challenge bucks to do it.” l market, they’re going to have to afew spend thefast-casual definition of and thetrue tors] wantto maintainthediningexperience maintain revenues andgrowth. - [opera “If to cost-focused be asoperators try ness will up from QSRs.” —it’s their spend and control of one-step want;people customization, casual sit-down stay core to andgo ourtarget by the what inCanadacampuses both andtheU.S. “We tional spaces such asarenas anduniversity - unitsandnon-tradi traditional on amixof we didit, too.” successfully courts food sowe felt it’s time high for us, but ourcompetition doing hasbeen units thisyear,”court Gould. adds isnew “This a roll. “We’re alsogoing to food do acouple of and Oshawa, Ont., South St. Burger Co. ison intheworkslocations inOttawa, London Ont. Fort McMurray, Alta., aswellthree other year in Vancouver, Calgary, Edmonton and In 2016, hepredicts fast-casual busi- Smolkin isfocusinghisbrand’s growth Toronto- Vancouver bltconstruction.com 416.755.2505 x22 BUILDING PARTNER YOUR HOSPITALITY

PHOTO: DREAMSTIME.COM [GLASS OF BOURBON] POURING FOR PROFITS

THE BOURBON BOOM B.C. and Ontario lead the way in Canada’s rising bourbon sales BY ALAN McGINTY

bourbons, which need at says, noting increased least two years. Premium alcohol content magnifies bourbons are older still. bourbon flavours such Bourbons must be made as vanilla, caramel, spice from at least 51 per cent and floral notes. He likes corn, but a higher per- Bookers, produced by the centage of rye “adds a lot Jim Beam distillery, fea- of character and balances turing a shocking 64 per out the sweetness,” says cent alcohol. Mark Bylok, Toronto- Jeff Houlton, man- based author of The ager at Hooch Bourbon Whisky Cabinet. House in Ottawa, likes Evan Georgiades the new Woodford of Toronto’s Monarch Reserve double oak (from Tavern loves rare and Kentucky-based Brown- old bourbons such as Forman Corporation), Pappy Van Winkle (avail- which is on the sweeter able by lottery only) side, and says “Buffalo and Eagle Rare — a Trace is a great, great 10-year-old variety occa- bourbon with an excel- sionally available retail lent price/quality ratio.” in Canada. Georgiades He also says bourbon- says his top bar brand is based cocktails such as he United ees, compared to just Whiskey, produced by Makers Mark, a small- the Old Fashioned is States Congress 6.3 per cent of Canadian Kirin Brewing Company batch bourbon whiskey huge, as are Mad Men- Tdeclared bourbon whisky sales, showing Four Roses Distillery in distilled in Loretto, Ky. inspired Manhattans, but America’s “native spirit” bourbon works in bars. Lawrenceburg, Ky., up an by Beam Suntory. “It’s about 40 per cent of the back in 1964, but the The Liquor Control incredible 435 per cent a go-to bourbon people cocktails he serves are American whiskey sales Board of Ontario has since 2011 and now the will call out for. If you “craft” — made using in Canada are booming, seen double-digit growth third-biggest bourbon have a serious bourbon fresh ingredients — such led by British Columbia in bourbon in each of in the province in terms fan, they’re going to want as Houlton’s O-Town and Ontario. the last three years, with of sales. something new, so make Sour, which takes the According to the year-to-date 2015 show- sure you have a hard-to- standard “sour” recipe, British Columbia Liquor ing the largest increase AGING GRACEFULLY find bourbon or two.” including fresh lemon Distribution Branch, of 13.8 per cent. While Bourbon is whiskey that Bylok describes bour- and lime, and adds an American whiskey sales Jack Daniels, produced can only be made in the bons made with 40 per unusual “float” of caber- are up over 60 per cent in in Tennessee, still com- United States. All bour- cent alcohol as sweeter net sauvignon, cola and that province since 2011. mands more than 50 bon must be aged, but and lighter, but “at 45 cinnamon sticks. l Interestingly, about 25 per cent of the market, as little as three months per cent things start to per cent of 2015 sales in the superstar has been qualify. For fuller oak fla- get interest- B.C. have been to licens- Bulleit Bourbon Frontier vours, look for “straight” ing,” he

FLAVOUR WAVE The launch of Jim Beam’s Red Stag black cherry bourbon in 2009 got the flavour wave going. “It was the most successful brown spirits innovation in the previous decade,” says Dan Cohen of BeamSuntory, which has since added more flavoured bourbons, including honey, maple, spiced and, most recently, green apple. Knob Creek’s smoked maple has been a hit and Wild Turkey introduced a honey bourbon in 2013, followed by a “honey sting” spiced version. Purists hate flavoured bourbons, but there’s nothing stopping producers from adding flavours as long as they don’t label it “straight.” PHOTO: DREAMSTIME.COM [GLASS OF BOURBON]

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY FEBRUARY 2016 71 CHEF’S CORNER

IN THE MOMENT Jakob Lutes produces culinary snapshots at Port City Royal BY DANIELLE SCHALK

akob Lutes discovered the calling of the kitchen by chance. features exposed brickwork, piping and unpolished floorboards. While studying mechanical engineering, Lutes realized the At Port City Royal, Lutes produces a regularly rotating menu Jcareer path he had chosen wasn’t right for him. Armed with focused on local ingredients and culture. “There was a time I may little direction, except for a desire to work with his hands, the have called it “new east coast,” but it’s really just a part of Saint 25-year-old left his studies for a dishwashing job, which ultimately John,” says Lutes. “I guess you could call it Saint John cuisine in the

inspired him to pursue a culinary career. “I really enjoyed the moment.” Several of the current menu items featured include a beef PHOTOS: GRAEME STEWART-ROBERTSON [JAKOB LUTES], DREAMSTIME.COM [BITS & BITES] camaraderie,” recalls Lutes. “I worked my way up onto the line and round with white pepper potato purée, blackberry jus and roasted still enjoyed it, so I went on to culinary school.” carrots ($32); Donair en Ploy, assembled on a buckwheat pancake After graduating from P.E.I.’s Culinary Institute of Canada ($8) and a vinegar pie served with brandied peaches ($6). To accom- at Holland College, the budding chef held several positions in pany the menu, Port City Royal offers a limited wine program and Ontario kitchens including stints at Treadwell Farm to Table a rotating cocktail menu, as well as a selection of house-aged craft Cuisine in Niagara-on-the-Lake, Atelier in Ottawa and Bartlett beers ($14-$28). Lodge in Algonquin Park before deciding to embark on his own As with any new venture, the restaurant’s first year of business venture. was not without its growing pains. “As a new business owner, I tend Believing the east coast held untapped potential, the Fredericton to just put my head down and run — that’s all I can do to keep up,” native returned to his roots to find a site for his restaurant; explor- admits Lutes. Whatever his tactics, this Maritime chef is getting it ing Fredericton, Halifax and Moncton before settling on Saint right. Just a year in, Port City Royal has already made a name for John. “Saint John had a grittiness I really wanted to be a part of,” itself, ranking number-2 in EnRoute magazine’s 2015 instalment of he explains. “I didn’t want to just open a restaurant and serve food, Canada’s Best New Restaurants. I wanted the restaurant to integrate with the city and I felt Saint Looking to the future, Lutes plans to continue exploring different John had a lot to say.” takes on Saint John cuisine, drawing inspiration from his team and Port City Royal launched in December 2014 in a historic building customers. “That’s part of what makes the restaurant so rich and that dates back to 1877. The history and character of the city — and the beautiful,” says Lutes. “It’s a reflection of what’s going on and every- building itself — are heavily reflected in the restaurant’s interior, which one plays their part.” l

BITS & BITES Hobbies: “When I have free time, What do one of my favourite pastimes is you cook at Sunday drives” home? “When Earliest food memory: I am home, I “Eating macaroni and typically cook cheese. My babysitter instant ramen would mash it up with Favourite If you weren’t a chef, noodles, but a fork for me — some- kitchen tool: what would you be? I’ll add things thing about that made “A Vitamix “I’d probably get into the to it” it taste better” blender” trades — probably an electrician”

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