Adam Bellefontaine was still in junior high when he had his first experience with Mezza Lebanese Kitchen at its original location in the Halifax Shopping Centre.
Bellefontaine remembers the welcoming environment and family atmosphere, but it was the food that sealed the deal.
“The donair plate was always my go-to, and it tastes as great today as it did 30 years ago,” he recalls. “I’ve been eating Mezza food for as long as I can remember, and the food consistency of this brand has not wavered.”
In addition to enjoying Mezza’s food, Bellefontaine was childhood friends with current company President and CEO Tony Nahas. The family connection, combined with his years of experience in the restaurant franchising business, prepared Bellefontaine for his current role as Franchise Performance Manager with the company.
“My role is to support the franchisees in every way – from A to Z – and provide them with whatever they need to succeed in business,” he says. “I’m here to help new and existing franchise owners increase their sales, grow their business and increase profitability.”
Bellefontaine is now part of a team that has expanded the Mezza brand into a network of franchise locations throughout the Atlantic region.
Mezza is one of the largest and fastest-growing Lebanese restaurant chains in Canada. By the end of 2022, the company is projected to have between 250 and 300 employees at 20 locations across the Maritimes.
While food quality is the bedrock of restaurant success, the requirements for a successful franchise operation are many and varied. Site selection, building design, construction, staff training, budgeting, project management, purchasing and accounting are all key ingredients, and the Mezza team has a proven track record in guiding franchisees through every step of the process.
“We’ve developed a strong business model,” says Peter Nahas, Vice President of Business Development and Franchising. “We give our franchisees the tools they need to succeed within the system that we’ve developed. That’s what you’re buying a franchise for – that proven recipe for success.”
That recipe has been proven repeatedly in recent years at newly opened Mezza locations in Moncton, Antigonish, Truro and Larry Uteck, and with new sites coming to Fall River, Bridgewater, New Minas, Fredericton and P.E.I.
As the company continues its expansion across the Atlantic region, opportunities exist for both new and existing franchisees. Franchisees that have seen success with their first Mezza location have quickly invested in a second, third and even fourth outlet, Nahas points out.
“Territories are getting snapped up quickly,” he says. “We’re setting our sights on Newfoundland for 2023 and 2024, and we still have great territories available in Cape Breton, Yarmouth and Saint John, N.B.”
While the company’s growth throughout Atlantic Canada has been impressive, it is in many ways just the first chapter in the Mezza story.
“We’re actually several years ahead of our plan,” Nahas points out. “By the end of next year, we expect that most of our Atlantic Canadian territories will be sold, so we will set our sights on the rest of Canada and begin moving west to Ontario and Alberta.”
The new Mezza locations will have the same fast-casual atmosphere, combined with the latest innovations and service platforms – online ordering, drive-thru and delivery – that have been rolled out over the past few years in the highly competitive restaurant sector.
While the Mezza team boasts a successful 30-year track record in the business, they remain open to new ideas and input from franchisees and staff.
“The business is constantly evolving, so we’re always innovating and finding better ways to do things,” Nahas says. “Sometimes our best ideas come from the franchisees and staff, so our ears are always open and we are ready to adapt and evolve when necessary.”
There is a significant economic development component to every new Mezza opening. While a new outlet will provide 20 to 30 permanent jobs, the construction and design phase also generates employment for carpenters, plumbers, painters and electricians.
“We are relying on the local tradespeople to help us build our business,” Nahas adds. “The economic spinoffs continue for decades, as we buy goods from local suppliers and promote the brand through local media.”
‘Eat Like You’re Family’ has been the Mezza Lebanese Kitchen motto since Peter’s father, Elias, founded the company more than three decades ago.
The word “family” still comes up frequently when one talks to people at Mezza, Bellefontaine adds. From the friendly atmosphere that customers feel inside the store to the way staff and management interact, the Mezza family is both large and tight-knit, and one that continues to grow.
“Even though I just recently started with Mezza in 2022, it feels like I’ve always been here and a part of the company,” Bellefontaine says. “So, it’s really no surprise that current and new franchise owners want to continue to grow with us. It just makes sense on so many levels.”
For more on Mezza’s new locations, projects and delicious offerings, visit ordermezza.com