July 24, 2014 – Holy Falafel & Shawarma House Restaurants Ltd., with corporate headquarters based in Langley, BC, will be fire-grilling into their 3rd year of hot business success this fall.
After selling right out of food consecutively for the first three days of operations for what would be foreshadowing for very busy continued demand from their excited customers back in late 2011, they have grown steadily ever since, and haven’t looked back. With new franchisees taking on additional Lowermainland locations with projected Phase 1 Expansion openings for 2015, CEO Greg Ewasiuk is optimistic about the future of their unique, upscale Fast-Casual restaurant chain, which is set for strategic organic growth within the popular new QSR Fast-Casual restaurant market segment.
Only one month into publicly offering Single-Store and Multi-Store Territory franchise investment opportunities, they have been inundated with many hundreds of requests from interested ownership partnering prospects from across North America and beyond. Ewasiuk states that what makes their healthy modern streamlined brand so unique and appealing for their customers, and different from their competition, is that Holy Falafel very quickly serves up only real, fresh authentic food inside their exotically flavoured mouth watering Middle Eastern dishes, custom made-to-order right in front of the customer by real chefs, with no chemicals, no preservatives, and no MSG additives. A healthy menu comprised of 75% vegetarian/vegan fare, along with fire-grilled beef, chicken, and lamb Black Shawarma™ (donair) for the meat lovers, fresh daily soups, pastry desserts, ice cold drinks, and more, keeps their satisfied customers coming back for more.
If they can continue to both duplicate and innovate on what Chipotle restaurants have done for Mexican Fast-Casual in the USA, with Middle Eastern fare here, expect to see (and taste) a whole lot more of Holy Falafel’s refreshing tasty addition to the quick-service dining scene. They’ve certainly taken their food, service, and restaurant operations to the next level, and are indeed bringing the ‘donair’ into this millennium.