By David Chilton Saggers
Variety is the spice of life, we’re told. Certainly, that’s true in Canada’s fast casual dining segment, as these Canadian-founded franchise systems make their presence felt with their fresh takes on food.
Burgers n’ Fries Forever
Is there any more classic pairing than a juicy burger and a pile of crispy French fries? For hungry Canadians craving this perennial fave, Burgers n’ Fries Forever (BFF) elevates this classic offering with a commitment to quality and simplicity.
Jon Martin, vice-president of franchise development for QuickBite Collective, says what makes BFF different is how light yet satisfying their meals are, compared to other burgers and fries. “I don’t feel [too full] with BFF,” says Martin from his Ottawa office. “The food is fresh and made to order, and simplicity is the key to its success.” The meat used in BFF’s meals is also halal, broadening its appeal by making it accessible to Muslim customers as well.
QuickBite Collective has two other brands in its portfolio: Teriyaki Experience and Maverick’s Donut Company. Altogether, QuickBite wants to open more than 60 franchises within the next year, says Martin. BFF began franchising in the last two years and is looking at urban and suburban locations in Ontario, he continues, with stores recently opening in Barrie and Toronto.
“Ontario is certainly our focus right now,” says Martin, who also mentions that early next year BFF will have a drive-up—not to be confused with a drive-thru—location in Kitchener.
The cost of a franchise runs between $325,000 and $600,000 depending on size, location, and whether the premises are a new build or a retrofit. The sweet spot for a BBF store is 1,500 to 2,500 square feet, says Martin, and the brand’s target customers spend about $30 to $35 for a meal for two.
As for his potential investors, Martin says he wants “go-getters” who, at the same time, can follow the rules and understand what it means to be a franchisee. Many new Canadians are expressing an interest in his system, Martin explains. He also adds that a business background can be helpful to new franchisees.
Training takes place at the John Street store in Toronto or at a location close to where the investor lives. Furthermore, says Martin, BFF stores have a soft opening leading up to a grand opening two to three weeks later, resulting in crowds of customers.
The benefits of a BFF franchise are twofold, Martin says. There’s the system’s focus on success: head office support that covers marketing, advertising, and supply chain accounts, as well as field representatives who come around to help franchisees. The franchisor also works on delivery deals and national partnerships to promote the brand. “That,” Martin emphasizes, “lets the franchisees focus on their own four walls.”
Chaska Indian Street Food
Naveen Seth wanted to bring Indian street food to mainstream Canada. So, he drew on his extensive background in franchising, the food industry, and IT to launch Chaska Indian Street Food. “We serve street food in a modern way,” says Chaska’s CEO, Seth, from his office in Mississauga, Ontario.
Regionally, the food is Northern Indian and prepared in a central kitchen.
Chaska is known for its kathi rolls, naan rolls, and rice bowls, such as the butter chicken rice bowl, sweet and spicy fish rice bowl, and channa masala rice bowl. There are also street favorites such as samosa chaat served with channa masala, Chaska’s original samosa slider, pav bhaji, and a few more classics from India.
Chaska’s first location opened in 2016 in Mississauga. Now, Seth says he has five franchises spread over the Greater Toronto Area, Waterloo, and Peterborough, Ontario. In the next three years Seth wants to open another 10 locations in cities such as Kingston and London, Ontario. “We want to grow strategically,” he says, “And be cautious in our growth strategy.”
As for his prospective franchisees, Seth goes on to say that he looks for those who have a business background and a passion for the food business. “We also want franchisees who understand customer service and who have the financial strength to get established.” So far, Seth says he’s finding that most of the interest in his system comes from Indian newcomers to Canada, although he is seeking a diversity of franchisees.
Training takes seven weeks total with four weeks of in-class instruction and another three weeks of hands-on experience. The turnkey cost of a franchise is between $325,000 and $500,000. As for location, Seth says he’s looking at non-street front locations to differentiate Chaska in the Indian food segment. The sweet spot for a food court location would be 500 to 700 square feet. His target customers are those lined up in the fast casual lane who can pay $14 to $16 for a meal.
As for the benefits of a Chaska franchise, Seth says there’s work-life balance and opportunities for growth because investors would be getting in on the ground floor. Back-office support has also been simplified with everything Cloud-based, says the CEO and former IT executive. “We are a data-driven company. For franchisees it is very easy for them.”
Beach Hill Smokehouse
Darien List was enrolled in a master’s program at the University of Buffalo and heading for law school when a particular cut of beef—brisket—changed his career path forever. Now, the Buffalo, New York native is the owner of Beach Hill Smokehouse, offering Central Texas-style BBQ to meat lovers across three Toronto locations.
Central Texas BBQ is his passion, says List in an interview from his Toronto office. At first the targets for this passion were residents of his hometown; now, it’s those living north of the border, where he moved with his Canadian wife more than 20 years ago.
To reach more Canadians with his dry rub cuts of meat, smoked over oak and pecan wood using indirect heat, List began franchising in 2024. He’s looking to expand in Toronto and its suburbs with owners or owner-operators, explaining that his potential franchisees “are a mix of everyone.”
As for his customer base, he says, “We get people coming in [to his stores] from all over. Our customers are from all demographics. First-timers become life-timers.” List would like to open 10 to 15 franchises in the next three years and is looking for storefront locations of 1,700 to 1,800 square feet. The food itself, such as that life-changing brisket, is prepared in a central kitchen and distributed from there. A meal averages $20 to $25 a person, says List, because he’s serving high-end proteins.
The cost of a franchise runs between $250,000 and $300,000, and what List calls “sub-stations” or smaller premises, have a lower price. He says franchisees don’t need a culinary background, but they must be energetic, love food, and share the same passion he has for Central Texas BBQ, one of four types of Texas BBQ. Training is given at the Beach Hill Smokehouse flagship store and lasts a month.
The benefits of a franchise are many, according to List. For one thing, he continues, noting how dining has changed since the pandemic, Beach Hill Smokehouse is very takeout-friendly. For another, BBQ goes with celebration, and everyone has something to celebrate sometime. Then there’s the sports concept he’s developing at the moment with its big screen TVs, beer, and BBQ. “And we’re all here as a family,” says List. “I think that’s the biggest benefit.”
