From the perspectives of independent business owners to students looking for a bite to eat, the success and efficiency of both independent restaurants and chain restaurants reveals the reality behind where Canadians eat and why.
Independent espresso bar challenges chains with product quality
Statistics prove majority of Canadians favour chain restaurants
Written by Giulia Fiaoni
Chain restaurants across Ontario have taken over the restaurant industry in terms of success in numbers-whether it’s storefront locations or sales.
In 2014, chain restaurants in Ontario accounted for 66 per cent of total provincial restaurant sales, according to research done by the NDP Group.
“Chains are more convenient. You know them better and their menus are better because you know which foods you like and which foods you don’t,” says Jathursana Vasanthan, Ryerson University biomedical student.
Vasanthan frequently eats at chain restaurants in the Toronto area; the last chain restaurant she visited was Jack Astor’s, which has over 40 locations across Canada.
With chains leading the restaurant business in brand familiarity and location number, independent restaurants are dedicating more effort towards the specifics of product quality.
Nicole Angellotti, general manager of LIT Espresso Bar in Toronto, details the extensive process in producing a single drink at her espresso bar.
“We try to directly source as much of the coffee as we can, then we roast it and use it in our cafes. We weigh out every shot, test water temperatures and have an amazing filtration system. A lot goes into what we do, and I hope the quality of our product sets us apart from our competitors,” says Angellotti.
Angellotti recognizes the financial challenges of operating an independent business with a drive for high quality.
“We need lots of money to keep up with constantly fixing broken machines. We don’t have anyone financially backing us, so it’s not as easy to do those things,” says Angellotti.
LIT Espresso Bar has been operating since 2008 and has opened and closed a variety of shops over the past 10 years.
With over 194 Tim Hortons storefronts in Toronto alone, location contributes largely to the success of an independent coffee shop.
Angellotti has been forced to close shops in the past due to poor location placement and has only three espresso bars currently open and operating.
Peter Jones, Ryerson University nursing student, values the infrequency of independent restaurant locations.
“When there’s the same store that’s within 10 minutes of each other it’s like ok, that’s kind of excessive. I try not to go to those restaurants,” says Jones.
Angellotti says that her espresso bar thrives because they serve a “different kind of coffee drinker,” and usually not those who frequent Tim Hortons.
LIT Espresso Bar currently has no plans of expanding in the near future.
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