By Nicole Di Tomasso
Tim Hortons is more than just a place to grab a double-double or a box of Timbits — it’s a beacon of Canadian hospitality. As the brand marks its 60th anniversary in Canada this year, it remains steadfast in its dedication to quality, convenience and customer satisfaction while also embracing innovation and sustainability.
Since the first Tim Hortons restaurant opened its doors in Hamilton, Ont. in 1964, the brand has grown into a cultural phenomenon.
Tim Hortons is Canada’s largest QSR chain and the third-largest coffee chain in the world, boasting nearly 4,000 units across the country. The chain serves more than five million cups of coffee every day and 80 per cent of Canadians visit a Tim Hortons restaurant at least once a month. Recording $9.7 billion in gross sales for 2023, Tim Hortons claimed the top spot in this year’s Top 60 Report.
Menu Innovation
Over the years, Tim Hortons has expanded its menu with a wide array of beverages, baked goods and savoury offerings while staying true to its roots.
In January, to kick off its 60th anniversary year, the brand re-introduced four retro doughnuts — the Dutchie, Blueberry Fritter, Cinnamon Sugar Twist and Walnut Crunch — for a limited time.
Since then, Tim Hortons has launched its new Savoury Pinwheels in two flavours: Roasted Red Pepper & Swiss and Caramelized Onion & Parmesan, and Flatbread Pizzas in four flavours: Bacon Everything, Chicken Parmesan, Pepperoni and Simply Cheese. The brand also added a third flavour — Sweet Chili Chicken — to its Loaded Wrap and Loaded Bowl lineup.
“We’ve been working hard on developing new and exciting menu innovations for lunch and dinner at Tims,” says Hope Bagozzi, Chief Marketing Officer, Tim Hortons.
On the beverage front, Tim Hortons unveiled its new Caramilk Iced Capp and the return of its Oreo Double Stuf Iced Capp. Its spring and summer lineup of cold beverages also includes two new Sparkling Quenchers flavours — Mango Starfruit and Wildberry Hibiscus — and a new Tiramisu Cold Brew.
Sustainability Initiatives
Through the Tims for Good platform, the brand has demonstrated its commitment to reducing its environmental impact.
Over the past year, the company has transitioned a number of packaging items in an effort to reduce single-use plastics, introducing wooden and fibre cutlery, eliminating more than 90 million single-use plastic per year, as well as fibre lids for
Loaded Bowls.
In April, select restaurants in Ottawa and Gatineau began testing plastic-free, fibre hot-beverage lids as part of this ongoing effort.
“These fibre lids are part of our five-year journey to develop more innovative solutions for all our packaging,” says Paul Yang, senior director of Sustainability, Procurement and Packaging for Tim Hortons.
Additionally, the brand is incorporating sustainable design elements into restaurants for future renovations and new builds, such as LED lighting to reduce energy consumption; occupancy and daylight sensors to turn off lights in unused spaces; automatic plumbing features to reduce water consumption; and white roofs to reflect light and reduce trapped heat.
To help reduce food waste, more than half of Tim Hortons restaurants in Canada are now working with Too Good To Go. At participating restaurants, guests can use the Too Good To Go app to purchase a selection of surplus assorted baked goods.
“One of the goals in our Tims for Good platform is to reduce food waste as much as possible and we’re excited by the progress and learnings we’ve developed through working with Too Good To Go so far, and we’re looking forward to expanding to more Tims restaurants soon,” says Yang in a release.
Future Development
New franchisees will complete three-to-five weeks of training in Oakville, Ont. Currently, priority provinces are Quebec and British Columbia, according to its website.
Looking ahead, the next 60 years promises even more growth, innovation and community engagement for Tim Hortons.
