The Happy Belly Food Group, a consolidator of food brands, has unveiled a significant expansion for its Yolks Breakfast brand with a five-unit franchise agreement in Ontario, Canada.

This deal marks the first multi-unit franchise agreement for Yolks, a boutique restaurant brand renowned for its breakfast and brunch offerings in the Vancouver area.

Sean Black, Chief Investment Officer of Happy Belly, remarked that the agreement signifies the company’s first five of 20 units committed for Yolks Breakfast in Ontario under the area development agreement.

Black stated, “The breakfast category is one of the hottest and fastest-growing sectors of the restaurant space, and today’s announcement is just the beginning of our growth plans for Yolks.

“As we integrate our breakfast brand into our accelerated growth model, we will utilise our asset-light approach as we are seeing tremendous interest and inbound inquiries from potential franchisees.”

Since launching its accelerated franchise programme in March 2023, Happy Belly has inked deals for 40 new franchise units, contributing to a total of 275 contractually committed across its brand portfolio in Canada and the US.

Black further commented, “We look forward to replicating our previous success with building over 400 restaurants, including Extreme Pita, Mucho Burrito, Burger’s Priest and Fresh, in franchising brands as we propel Yolks Breakfast into a leading brand across Canada.”

Happy Belly aims to persist with implementing an asset-light franchise model across its brand portfolio for future growth.

In March 2023, the Happy Belly Food Group launched a new Heal Wellness franchise location in Toronto, Ontario.

This move forms part of a broader expansion plan, with 60 additional Heal Wellness franchised stores scheduled across Canada and the US.

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Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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