From the very start, that philosophy was reflected in the kitchen. Guacamole was smashed in-house, and sauces were made internally and proteins were cooked on-site, with preservative-free spices sourced intentionally to align with the Tex-Mex culture. “The idea was simple: you should be able to see the work going into your food and still have it prepared quickly,” Khemie Khan, Head of Marketing at Guac Mexi Grill, tells Business Elite Canada. A decade later, GUAC has grown from a single restaurant to more than 55 locations across Canada. Yet its anniversary is less a pause to look back than an opportunity to consider how the business should develop from here. The company has spent the past several years strengthening its franchise systems, expanding into new provinces and exploring non-traditional locations, including campuses, hospitals and travel environments. At the same time, it has undertaken a substantial rebrand designed to bring the restaurant environment into closer alignment with the food and preparation behind the counter. That work has resulted in a more mature fast-casual identity. Newer restaurants incorporate charcoal finishes, natural wood, black metal, warmer lighting 48 OCT 2026 | BUSINESS ELITE CANADA
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