Canada's Fastest Growing Breakfast Brand with Over 160 Locations
Barrie, Ontario
At Stacked Pancake & Breakfast House, we are more than just a restaurant. We are a family-oriented hotspot that combines quality food with exceptional service to create an unforgettable dining experience. As a 100% Canadian-owned establishment, we take pride in offering a unique menu filled with home-cooked breakfast and lunch dishes, alongside our specialty pancakes, waffles, and French toast. Our journey began in October 2017 when our founder, with over 20 years of experience in the breakfast industry, recognized a major gap in the marketplace for a truly Canadian Pancake & Breakfast House. With a vision to fill that gap, we opened our first location in Barrie, Ontario, on Essa Road. Since then, we have expanded to over 130+ locations across Canada, establishing ourselves as leaders in the breakfast industry. When it comes to franchising with Stacked, we offer a compelling proposition. Our concept is still relatively new in the breakfast and lunch segment, allowing our franchisees to capitalize on untapped opportunities. From a customer perspective, Stacked always delivers quality food and service at a reasonable price point, ensuring customer satisfaction and loyalty. As a franchisee, you benefit from a brand that fills a gap in the marketplace, backed by constant research and development efforts to stay ahead of the competition. Stacked Pancake & Breakfast House, where we are redefining the breakfast experience in Canada. With our commitment to quality, innovation, and exceeding customer expectations, be a part of our success story as we continue to grow and serve communities across the country.
On-site · Calgary
The role involves overseeing daily restaurant operations, including staff scheduling, training, and performance monitoring. Key duties include managing inventory, balancing financial reports, and ensuring health and safety regulations are met.
On-site · Bedford
The cook is responsible for preparing complete meals and individual dishes, including those for customers with allergies. They also manage kitchen operations, supervise staff, and maintain inventory and cleanliness of work areas.
On-site · Caron
The manager is responsible for planning and organizing daily restaurant operations to boost profits and maintain efficiency. Key duties include supervising staff, managing inventory, and ensuring all health and safety regulations are strictly followed.
On-site · Goderich
The role involves managing daily restaurant operations, including budgeting, staff scheduling, and supervising a team of 11-15 people. Key duties include negotiating with suppliers, monitoring revenues, and addressing customer concerns to ensure efficient service.
On-site · Goderich
The cook is responsible for preparing complete meals, managing food portions and costs, and overseeing kitchen operations. This includes supervising staff, maintaining inventory records, and ensuring dishes meet specific dietary requirements for customers with allergies.
On-site · Port Hope
The role involves overseeing daily restaurant operations, managing a team of 16-20 people, and handling staff recruitment and training. Additionally, the manager is responsible for inventory control, supplier negotiations, and ensuring high-quality customer service.