McEwan - page 7

The typical client of theTD Centre location
can grab a breakfast sandwich with house-
made maple pork sausage and one of the
Lavazza coffee selections before work, or
savour some braised short rib empanadas
from the 32-foot-long hot table at lunch.
Like the Don Mills location, the focus is on
making quality and variety accessible to
people who care about having more con-
trol over what goes into their food.
“People want choice, they want variety,”
says McEwan. “They want to entertain at
home without the cumbersome prepara-
tions. So if I can help them out, I think it’s
a win-win on both sides.”
McEwan’s business model manages to
cast a wider net through both his wide se-
lection of grocery items and his prepared
items. McEwan is meticulous about mak-
ing restaurant quality ingredients available
to his customers. They can quickly make
a healthy meal at home, or pick up some-
thing from the hot table and salad bar.
Some of the gourmet items range from
roasted legumes and mushrooms to his
signature soup bases and sauces.
But the food he puts out is a personal of-
fering, too. Many of these bases can be
found on one of his restaurant menus and
the tomato sauces, in particular, are signa-
JUNE 2016
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business elite canada
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