Customers provide us their recipe, or we collaborate to develop a recipe that meets their requirements.
Our team will work together in commercialization of the recipe to meet the customer's specifications.
A commercialized sample of the product will be provided to the customer to approve taste, texture, and profile.
We work together with our customers to incorporate methods of preparation and serving techniques at restaurant level.
We initiate the commercial production process, adhering to strict quality control measures and ensuring that the final product meets our customer's expectations.
Upon successful production execution, we provide multiple third-party delivery options to promptly deliver the finished product to our customers.
We ensure quality, food safety and consistency. We do not compromise on quality and consistency. Our meals are "Ontario Made" and “Made in Canada.” We offer a variety of Halal, Veggie, plant based and Vegan mainstream and international flavours under one roof.
Industry leading manufacturer of Fresh and Frozen prepared food menu entrees for Restaurants and Food service operators.
Skilled in producing flexible Meal solutions options tailored to your business.
Experts in development and commercialization of proprietary food programs.
SQF certified, provincially and Federally Licensed and HMA Halal Facility.
Meeting the demand of the business is the standard objective of our team. Our processes are meticulously designed to not only conform to the industry standard but also to exceed the expectations of our vast clientele.
We design foods with nutrient profiles that are consistent. Our menu planning stage is very flexible and we can work with you to prepare edibel provisions that best suit your needs.
You can trust QSR to add value at every stage because we know our field and believe that We can only grow when you grow. We also believe that nothing is worth doing, if it isn’t done RIGHT and done BIG.
Pandemic and the resulting lockdown have heavily impacted the restaurant and foodservice by closing the dinning space. During the pandemic lockdown, and afterwards, the market shifted towards a “New Normal” coupled with supply chain challenges and finding appropriate skilled workers. We fore- saw different concepts emerging in the food and beverage sector particularly in the post pandemic restaurant industry.