Mississauga-based Soul Smash Burgers could expand to additional locations in the west end of the GTA, according to founder Shakir Al-Qanbar, who also runs the city's Middle Eastern restaurant East Tea Can.
In an interview with Toronto Guardian, Al-Qanbar outlined the expansion plans while discussing the two businesses. He did not identify future locations or give an opening timeline.
Both restaurants are currently located in Mississauga. East Tea Can offers dine-in service, takeout, delivery and catering, while Soul Smash Burgers offers dine-in, takeout and delivery. Al-Qanbar said the catering business serves customers across the GTA.
Two different approaches to dining
Al-Qanbar described East Tea Can as a full-service Middle Eastern restaurant built around the dining traditions of the Levant. Its menu is designed for sharing, with families, friends and other groups gathering over a meal.
He said his experience growing up around food and hospitality in the Middle East shaped the business. After moving to Canada, he wanted to create a restaurant that reflected both the cuisine and the social experience he knew.
For Al-Qanbar, that means treating conversation and gathering as part of the meal, rather than focusing only on what is served. He said East Tea Can attracts a diverse range of diners interested in that shared experience.
According to Al-Qanbar, East Tea Can prepares all of its food from scratch in a commissary, using Middle Eastern ingredients obtained through importers.
Soul Smash Burgers takes a different approach, with a simpler menu centred on burgers. Al-Qanbar said the concept was intended to concentrate on ingredients and preparation rather than an extensive menu.
He said the restaurant uses Ontario beef, receives deliveries in the morning and evening, and has beef ground twice a day. Burgers are cooked to order, he added.
Managing the day-to-day demands
Al-Qanbar said both businesses rely on operating systems intended to keep service consistent, whether customers eat in or order food to take away.
He also described the practical demands of running restaurants. Equipment failures and supply problems can require him to step in during a busy service, including when an issue falls outside his own expertise.
Among the rewarding parts of the work, he pointed to seeing guests enjoying the atmosphere at East Tea Can. He also said neighbouring businesses in the restaurants' plaza support one another.
