By Alyssa Thulmann
Hospitality is one of the oldest industries in the history of mankind, and it shows no signs of retiring. Franchise Canada sat down with three longstanding Canadian brands that exemplify how authenticity and innovation can team up to see a franchise through decades of service.
Bento
While walking the aisles of grocery stores all over Canada, shoppers can grab a tasty pack of sushi at a moment’s notice thanks to Bento. Ken Valvur founded the brand in 1996, opening a small, quick-service restaurant (QSR) and commissary in downtown Toronto. Upon its success, Bento began delivering sushi to supermarkets in the late 1990s, a trailblazing expansion that brought the brand’s tasty rolls into the grocery and retail space.
Bento has continued to grow coast-to-coast across Canada and into the U.S. In 2023, it was bought by Zensho Holdings, making it part of the Wonderfield Group and strengthening its reach globally.
Today, Bento is known for providing chef-crafted sushi and Asian-inspired meals with convenience, through high-traffic, national retailers like Metro, Longo’s, Loblaws, and Walmart as well as universities, airports, hospitals, food courts through its food service model. The brand rolls up a whopping 34 million portions each year.
Although its history reaches back nearly 30 years, Bento’s sights are set forward. “Innovation isn’t just a value at Bento—it’s the lens through which we approach growth,” says Erica Gale, SVP of brand development. “We’re building a brand that not only responds to evolving consumer expectations and market dynamics but also sets the pace—from expanding our offerings beyond sushi, to forging sustainability partnerships that will define the future of how our industry operates.”
This includes Bento Brave, a reimagining of the brand’s voice and visual identity that brand manager Kyra Feldman calls “a bold rebrand.” Keeping on the cutting-edge benefits customers as well as franchisees with the brand, who are given the tools to succeed in a crowded market.
To this end, Bento offers a comprehensive training program and ongoing support to provide everything franchisees need to thrive. No skilled sushi chef experience is needed, notes Feldman: “Bento empowers you to step confidently into business ownership with a turnkey model designed for growth.”
“There has been a big movement towards clean eating and wholesome food … and that’s something that Bento can definitely lay stake in the ground in,” says WesleyAnne Rodrigues, director of marketing & product development. Bento isn’t afraid to dive into the deep end of customers’ evolving tastes with non-sushi options such as hot food, snacks, sides, and fusion offerings as well. Recent introductions to their menu include fresh rolls, onigiri, and the brand’s first foray into the beverage world: bubble tea. “Our focus has always been on making sushi easily accessible, convenient, and fun for everyone,” Rodrigues says.
The sustainability team, led by Wida Paikar, director of sustainability, is dedicated to its eco-friendly commitments, including sourcing from vendors who follow sustainable fishing practices and partnering with organizations like Too Good To Go, which helps reduce food waste by selling surplus food at a discounted price.
Boston Pizza
Since its inception in 1964 in Edmonton, Alberta, Boston Pizza has offered itself as a gathering place. Jim Treliving was a Royal Canadian Mounted Police (RCMP) officer when he found the establishment and was charmed by it. Inside people were gathered, sharing pizzas and enjoying their meals as a community.
In 1968, Treliving became more than just a fan of the business. He joined the brand, buying his own location in Penticton, British Colombia—the fifth Boston Pizza ever opened, and one that remains today. By 1983, Treliving had bought the brand, and since then he’s seen it to new heights across North America. Now Boston Pizza is over 60 years old with 400 units across Canada, the U.S., and Mexico.
Of those 400 units, 99.9 per cent of them are franchises. Laval, Quebec hosts the only corporate store in Canada.
“Jim has always instilled in us the importance of our franchisees,” says the brand’s vice president of food services, Andy Jorge. “Franchisees are the lifeblood of the brand … They’re the ones that are bringing this brand to life to tens-of-thousands of people every single day in their restaurants.”
When it comes to the brand’s long-term success, Jorge credits a myriad of aspects including the approachable yet forward-thinking menu, the brand’s innovations, and the work that the franchisees put into their communities, both inside and outside the walls of the restaurant.
Adding to Boston Pizza’s status is it’s unique, multi-dimensional identity. “We like to say that we are a multi-themed restaurant concept, all under one roof,” says Jorge: a lively sports bar, a family-friendly dining room, a 3-season patio, and an unparalleled take-out & delivery platform to create the winning foundation for success.
Internally the franchisor has 160 nationwide corporate employees, as well as their franchisees. Head office keeps on top of trends with specialized teams, like the culinary team or the marketing science team, who are constantly introducing new innovations to the brand. “How many times have I gotten an email from a kitchen manager in a restaurant?” Jorge adds, “And that’s the cool thing about our brand as well, [it’s] super approachable.” They also receive insight from supplier and vendor partners as well.
Internally, they use the phrase “BP better,” Jorge explains. When working on new ideas “somebody inevitably says, ‘how do we make that BP better?’”
Recently, Boston Pizza has gone beyond the crust, capturing trends toward bolder, more adventurous flavours and global influences delivered locally. Their menu features a Barbacoa Bowl, Fiesta Salad, and limited-time summer additions like the Sweet Heat Chicken Sandwich. They’ve also introduced halal menus to many of their restaurants, with added certification requirements in place to ensure proper handling.
And the creativity goes beyond just the menu. In June, Boston Pizza relaunched their brand image, updating their logo, colours, in-house design, and overall look just enough to refresh the brand without straying from their long-held identity.
In terms of Boston Pizza’s future: “It’s continuing that recipe of success,” Jorge explains. “Looking after our franchisees, looking after our guests … Continuing to evolve, never standing still. And I think that’s what makes a brand not just survive but thrive for over 60 years.”
Cora Breakfast and Lunch
“Cora: it’s not just a name; it’s a legacy that continues to inspire, and guide, and connect us to our roots,” explains Geneviève Duquette, director of marketing for Cora Breakfast and Lunch. Founder, Cora Tsouflidou, started the brand’s journey more than 35 years ago and remains involved to this day.
It all started in Montreal, Quebec, in 1987. Tsouflidou was 40 years old, had recently become a single mother, and needed a way to support her children. “As the only parent her time mattered just as much as anything else, she couldn’t sacrifice one for the other,” explains Allison Seguin, Cora’sdirector of franchise recruitment. The breakfast and lunch restaurant model gave her the flexibility she needed.
Today, there are almost 130 Cora locations across the country, with more to come. Tsouflidou’s son, Nicholas Tsouflidis, is now the president, a role he’s held since 2008. However, the woman after whom the business is named is still very present, visiting head office regularly and helping with new initiatives.
“In November we’ll be launching a brand-new menu,” shares Duquette. “Madame Cora was involved with each of the steps … She’s very close to us here at the office.”
Both Duquette and Seguin highlight the brand’s authenticity and strong sense of identity as part of the reason for Cora’s ongoing success. “In the beginning it was Madame Cora who created the menu but also created all the painted signs that we have on the different walls in our restaurants. So of course, today, we try to preserve this spirit too,” says Duquette. Tsouflidou also drew the brand’s logo by hand, the same logo that they use to this day.
Seguin adds, “You need to stay true to who you are, but that doesn’t mean you stop innovating, right?”
With this in mind, Cora’s been cooking up more than just their standard plates. Recently the brand introduced a new menu category: fresh lemonades perfect for the hot weather, inspired by consumer trends toward increased beverage options. They’re also looking to expand to more variety in their coffee and alcohol-free offerings.
Other new introductions include “our favourites at $15”—five popular dishes available at an affordable price—and “Feasts to Share,” customizable platters for two or four people. “It encourages guests to explore more of our menu in one visit and creates a fun and social dining experience that brings people together,” explains John-William Le Houillier, franchise recruitment specialist and marketing coordinator.
With recent economic pressures, Cora’s been focusing on providing an affordable experience to their customers. “We know that every dollar is important for the consumer so we’re trying to develop different kinds of promotions,” says Duquette.
In making new business decisions, Cora’s uses a combination of head office research and franchisee input to learn what their customers need. Loyalty programs, sales numbers, and the research and development team are all involved. But at the end of the day, “The main way that we get feedback from our customers is through our franchisees,” says Benoit Morel, vice president of legal, strategy, and business development.
As for Cora’s future: “We also want to grow the footprint in Canada. We currently have 126 stores, and we want to continue to grow,” says Morel. Amongst this growth are new avenues for success too, such as retail products like syrups and baking mixes, available in grocery stores across Canada.
“It’s such an exciting time to potentially become a Cora franchisee,” adds Seguin.
Read this article in the Food Issue of Franchise Canada, 2025, titled “Future-Forward Food Brands”