These quick-service restaurant brands serve authentic international cuisine, one meal at a time
By Gina Makkar
Canada is a diverse nation, with nearly a quarter—23 per cent—of its residents born outside the country. According to Statistics Canada, our country is home to more than 450 different ethnic origins.
So it’s no surprise that Canadians are embracing global cuisine. Whether it represents a taste of home or a new flavour adventure, Canadians love to travel the world via their tastebuds. As demand for authentic flavours grows, franchise brands offer high-quality and consistent products to meet this consumer preference. Franchise Canada spoke with three QSR (quick-service restaurant) brands bringing international favourites closer to home.
Bento
Founded in Toronto in 1996, Bento has grown from a single location into one of North America’s largest sushi and Asian-inspired quick service restaurant franchises. With a unique model that includes both kiosk and full-service stores, today the brand serves more than 30 million portions of sushi annually, bringing premium meals to customers in grocery stores, universities, hospitals, airports, and more.
“Our goal has always been to make fresh, high-quality sushi and Asian-inspired cuisine accessible and convenient without compromising on quality,” says WesleyAnne Rodrigues, director of marketing. “We achieve this by using standardized recipes and rigorous food safety practices that ensure consistency across every location.”
Today’s consumers are looking for meals that offer variety, freshness, quality, and convenience, and are willing to explore different cuisines, whether it’s fully cooked scallop sushi or new, exciting offerings like the maple salmon roll, onigiri, or bubble tea.
As Bento continues to transition from a corporate model to a franchise structure, growth is focused on deepening their presence in existing markets and expanding across regions. They also continue to expand their footprint in the U.S. and in non-traditional markets like hospitals, universities, and airports, bringing premium, fresh sushi to more convenient locations.
“We’ve focused on sustainability across the board, from packaging to partnerships and creating a stronger customer experience through digital tools and refreshed branding initiatives.”
Franchisees benefit from the established name, comprehensive training, operational support, and partnerships with major retailers including Loblaws, Metro, Longo’s, Co-Op, and Walmart. With a low initial investment compared to many other food service franchises, Bento offers a scalable model supported by strong operational systems and an experienced corporate team.
“Franchisees are never alone,” says Rodrigues. “From day one, they receive comprehensive training and hands-on learning, followed by ongoing support from regional managers and directors.”
While the food service industry continues to evolve, Bento helps franchise partners navigate challenges such as changing consumer preferences and local market differences. The brand provides tools, marketing support, product innovation, and operational guidance to help franchisees tailor their offerings while maintaining Bento’s high standards.
For aspiring franchise owners, Rodrigues says success starts with passion and commitment. “You don’t need to be a sushi expert, we’ll teach you everything you need to know, but you do need to be committed to delivering great food and great service, day in and day out. Ask yourself if you’re excited to be part of that.”
Jimmy The Greek
For nearly four decades, Jimmy The Greek has served authentic Greek flavours to Canadians, combining the warmth of a family restaurant with the convenience of a quick-service model.
Their story began with founders Jimmy and Helen Antonopoulos, who immigrated to Canada and opened sit-down Greek restaurants before launching the first Jimmy The Greek location in 1985. Today, the brand continues to honour those roots by preserving the recipes, techniques, and fresh ingredients that defined its early days.
“The core of Jimmy The Greek remains in our restaurant roots,” says director James Mitrothanasis. “It really is the same fresh ingredients, recipes, cooking techniques, and Greek hospitality that we carry forward to this day. Our roots, and these core principles, is something we won’t ever transition away from.”
That dedication to authenticity remains one of the brand’s biggest differentiators. “We take pride in bringing the scratch kitchen, restaurant-quality experience into a food court,” says Mitrothanasis. “That’s something that we continue to do.”
The brand, which celebrated its 40th anniversary in 2025, has built a loyal customer base and a strong network of franchise partners. There are 58 Jimmy the Greek locations in operation, primarily across Ontario with additional locations in Manitoba and Alberta. Many franchisees have been with the brand for decades, creating a unique multi-generational culture that mirrors the family legacy behind the business.
“We’re in our third generation, and some of our franchisees are beginning to pass it on to their second generation,” Mitrothanasis shares. “It’s been really great to see their kids and families get involved and share the same passion and excitement.”
For Jimmy The Greek, franchise growth is about more than expanding locations, it’s about building relationships with passionate operators. The brand is looking to move beyond traditional food courts, exploring street level retail and expanding across provinces. “We’re a really hands-on operator approach. In any industry, but especially food service, a present, active, and engaged operator is the key to success.”
As consumer preferences continue to evolve, they are well positioned to meet changing demands. With growing interest in protein-focused and health-conscious dining options, the brand’s menu naturally aligns with current trends. “Our menu mains are high in protein content and portion size compared to alternatives out there,” says Mitrothanasis. “We really try and lean into that. Customers don’t want to compromise between feeling good and feeling full, and our menu offers full, balanced, guilt-free meals.”
Looking ahead, Jimmy The Greek sees opportunities to continue growing in both traditional food courts and new street-level retail environments. While the brand expands, its focus remains unchanged: delivering the authentic flavours, quality ingredients, and family values that have defined it since day one.
“It really is the team, the legacy that my grandparents began, and our amazing franchisees that continue to live it every day,” says Mitrothanasis.
Quesada Burritos & Tacos
As Canadian’s appetite for fresh, customizable meals continues to grow, Quesada is meeting that demand by combining made-to-order Mexican-inspired cuisine and quality ingredients. With 240 locations across Canada, the brand is focused on expansion while staying true to the qualities that have made it a customer favourite.
“One of the things that separates the Quesada brand from many [others] is that guests are able to build their meal exactly the way they like it,” says brand leader Chris Cann. “It’s a build-your-own concept, and that’s something that can’t go away. However, we’re looking at more chef-crafted and recipe items in the future because many guests do appreciate having these options as well.”
Freshness remains at the heart of the brand. Rather than relying on pre-made ingredients, Quesada prepares many of its toppings in-house each day.
“They’re peeling avocados and making the guacamole. They’re roasting the tomatoes and chilies to make the salsa. There’s a lot of care and prep done before the customer even arrives, and that’s something customers have grown to expect.”
For franchisees, Cann says joining Quesada means becoming part of an established Canadian brand backed by the resources of its parent company, Foodtastic. Beyond operational support, Quesada also benefits from Foodtastic’s extensive purchasing power and supply chain expertise, helping franchisees streamline operations while maintaining consistency across the network.
“When you’re coming on board with Quesada, you’re coming into a proven Canadian brand with established systems and strong operational support,” he says. “You’re taking advantage of a lot more horsepower. There are hundreds of years of experience here, and if there’s an issue you’re trying to solve, someone has the answer.”
That support extends beyond operations to product development, technology, and supply chain management. “We have multiple chefs on staff driving product innovation,” shares Cann. “Innovation drives same-store sales, and we also have technology and reporting systems that help franchisees dial in their operating costs.”
Cann says successful franchisees are passionate about serving people, developing their teams, and being present in their restaurants, noting that the strongest operators are actively involved in the day-to-day business.
As consumer expectations evolve, Cann says guests continue to prioritize both quality and value. “Customers are looking for meals that are fresh. They want high quality, they want it convenient, but they also want to be able to customize it,” he says. “They want convenience, but they don’t want to sacrifice the quality of what they put in their body.”
Looking ahead, Quesada sees significant room for growth across Canada, particularly in Atlantic Canada and Quebec, while continuing to invest in chef-crafted menu innovation. “We’re very optimistic,” says Cann. “There’s still plenty of room for this brand. Quesada has the potential to grow to be one of the largest Mexican QSR chains in Canada.”
