MONTREAL — Benny&Co. has partnered with chef Martin Juneau to create a new menu item, the fried chicken burger with jalapeños, which embodies the association and demonstrates Benny&Co.’s ongoing commitment to renewal while honouring the culinary traditions of Quebec.
In addition to being at the helm of several culinary shows, Chef Juneau has been co-owner of the Pastaga restaurant since 2011.
“During the pandemic, I was afraid I wouldn’t make it through following the closure of three of my establishments. The Benny family approached me just as I was celebrating 10 years of Pastaga. We have all worked our way up in the restaurant business and are guided by our entrepreneurial instincts,” says chef Juneau. “Helping each other to bring gastronomy to life at a friendly price while encouraging local producers is a very rewarding project for me.”
“Our family values and our desire to offer simple, accessible and festive food have animated our discussions from the start. This is the very first fried chicken patty that we were going to offer to our clientele, and we wanted this dish to be in line with the new image of our restaurants, more modern, but still accessible,” says Elisabeth Benny, vice-president of Marketing and Public Relations at Benny&Co.
The ingredients used in the new burger recipe come from Hydroserre, Fromagerie St-Guillaume and Vinaigrette J.C. Cardinal. The item is available until August 28 in all the chain’s restaurants.
Additionally, Benny&Co. was named winner in the Large Business Entrepreneurship category of the Mercuriades 2022 competition organized by the Fédération des chambres de commerce du Québec. This recognition highlights the company’s performance throughout the pandemic. In fact, Benny&Co. has opened 13 new restaurants since the beginning of the pandemic, representing investments of more than $20 million, which led to the creation of more than 300 jobs across the province.
“Nearly 70 per cent of quick-service restaurants say automation and increased use of technology would help them overcome the labour shortage. The new Benny&Co. restaurant concept features a new, more modern dining-room presentation. Customers are identified and served with a table tracker they are given when ordering at the counter. This is a good example of technology serving the industry,” says Olivier Bourdeau, vice-president, Federal Affairs and Quebec, Restaurants Canada.
This year, Benny&Co. plans to open seven restaurants in the cities of Longueuil, Terrebonne, Laval, Jonquière, Rosemère and Mont-Laurier, Que.
