he Benny family's journey began in the 1940s when a culinary innovation was introduced to the Quebec restaurant industry: spit-roasted chicken, commonly known as "Bar-B-Q." To capitalize on this innovation, the eight Benny brothers learned the basics of broiler chicken farming on their father William's farm. Over subsequent years, they gradually left the family nest, set up their own farms and built several poultry houses with a capacity of between 4,000 and 12,000 birds per building.
Following their success, the Benny brothers decided to expand their business and specialize in poultry production activities. One of the brothers became an expert in chicken classification. The Benny brothers then built a hatchery and a poultry slaughter floor and launched their own distribution network. Finally, they purchased a mill to supply feed. By managing the entire chain, from livestock feed production to final product distribution, they ensured a top-notch quality product.
At the end of the 1950s, due to the instability in the poultry market, the Benny brothers decided to become more than just producers and distributors. After consulting with each another, they decided to open their first restaurant. Gilles, the youngest of eight brothers, a machinist by trade, designed a chicken oven and perfected an exclusive roasting technique. They then opened their first restaurant, Joliette BBQ. During the 1960s and 1970s, the Benny brothers opened more than 20 restaurants in Quebec's major cities under the brand names Benny BBQ, Au Coq, Ti-Coq and Le Coq Rôti.
At the end of the 1970s and early 1980s, the second generation took over their fathers' restaurants. Having benefited from their predecessors' expertise, the new owners continued to improve their cooking techniques and ovens and developed more efficient kitchens. Currently, more than 40 restaurants are still run by Benny family members.
In 1981, Gilles' son Jean bought his first restaurant and continued the family tradition. Over the years, he organized his first restaurant team, with whom he opened several restaurants under the Au Coq brand name. Drawing on his experience and awareness of consumers' changing needs, Jean developed a new restaurant concept, Benny&Co, featuring modern, healthy fast food. The next Benny generation has now taken over and continues the same tradition of excellence, aiming to exceed the highest quality and service standards in the industry. Benny&Co., which opened its doors in July 2006, is Benny Group's latest restaurant concept.
With many years of family expertise, Jean Benny, owner of five "Rôtisseries Au Coq" restaurants, launched the Benny&Co. concept in 2006. This concept is designed to meet the needs of customers who want to eat healthy food comfortably in a food court. The warm, family atmosphere and the team's courteous service ensure customer satisfaction.
A master rotisserie since 1960, Benny&Co.'s speciality is roast chicken. The 100% grain-fed chicken is roasted to perfection according to an exclusive, three-hour slow cooking technique. A meticulous selection process ensures the outstanding quality of chicken served at Benny&Co. restaurants. The new owners' motto is to offer the best quality, highest weight roasted chicken.
Benny&Co. wanted to unite the Benny family's rotisseries under the same brand name. Since 2009, other Benny family members, owners of rotisseries under other names, have teamed up with Benny&Co. to carry on the tradition of excellence, aiming to exceed the highest quality and service standards.
Proud of its family heritage, the Benny family would like to share its expertise with you and invites you to discover (or rediscover) Benny&Co.'s original speciality.