Heritage Concepts International Inc -
Heritage Concepts opens Great Canadian Soup Company
flagship restaurant
Heritage Concepts International Inc
HCI
Shares issued 88,767,334
1999-09-10 close $0.035
Monday Sep 13 1999
Mr. Richard Kennedy reports
Heritage Concepts, a Burlington based restaurant franchisor, has opened its
flagship store.
Soup is on at the Great Canadian Soup Company, which recently opened its
doors for business in the heart of Toronto's financial district at 330 Bay St. This is
the first in a series of future gourmet franchise outlets slated to open over the next
three years. The restaurant features very high-quality soups and other hearty fare
with an emphasis on freshness and variety. Soups are made fresh daily and not
frozen, and, remarkably, different soup is cooked up for every day of the year that
the restaurant is open.
The constantly expanding menu was devised by chef Brad McCrorie, onetime
host of the Soups and Sauces television series and author of a Canadian
best-selling book on the subject. Menu items range from familiar lunch staples like
chilies, beef stews and spring vegetable soups, to downright adventurous
concoctions like avro lemon orzo, firecracker chicken pepperpot and yam bisque
with cognac. Portion sizes vary according to the customers' appetites, but can be
ordered large enough to satisfy even the hungriest diner. Also on the menu are the
meaty carver's sandwich, made with any variety of meats roasted on the premises,
and even quick New York style breakfast on a bun.
The Great Canadian Soup Company is owned by the publicly traded Heritage
Concepts International Inc., under the direction of Jerry Janik, responsible for new
development. Mr. Janik was very pleased with the first brisk two weeks of
business, and plans a major promotional effort to further the success of the
restaurant's free delivery service and to make the public aware of the Soup
Company's unique approach and commitment to high-quality, healthy ingredients
and preparation.
"What I love most about the idea of soups and stews is the potential for variety"
says Mr. Janik. "There is no reason why anyone should have to suffer the same
sandwich every day for lunch if they don't want to. The ingredients for really good
food are creativity, expertise and commitment to quality. We've got all of those."
The gourmet soup trend has already caught fire in cities like New York. If Mr.
Janik and his friends are right, then Toronto can't be far behind.
(c) Copyright 1999 Canjex Publishing Ltd. canada-stockwatch.com
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