Rotisserie chicken since 1960
A Québec family history
The Benny family’s journey begins at the end of the 1940s. At the time, spit-roasted chicken (often called “Bar-B-Q”) began to be served in Québec restaurants. Seeing the opportunities presented by this new market, the eight Benny brothers learned the essentials of raising chickens on their father William’s farm. Over the next few years, they left the nest one by one to start their own farms and construct a number of poultry houses.To build on their success in raising chickens, the Benny brothers decided to develop a business together by specializing in activities related to poultry production. The Benny brothers joined forces to build a hatchery and slaughterhouse and launch their own distribution network. Finally, they acquired a mill to supply their own feed. Within a few years, this vertical integration had enabled them to deliver a top-quality product.
In the late 1950s, an uncertain poultry market in Québec drove the Benny brothers to become more than poultry producers and distributors. They got together and decided to venture into the restaurant industry. Gilles, the youngest of the eight brothers and a machinist by trade, took on the task of manufacturing an oven to roast the chicken and fine-tuning an exclusive rotisserie technique. They opened their first restaurant in Joliette. During the ‘60s and ‘70s, the Benny brothers opened over 20 restaurants in the main towns and cities of Québec, under different banners.
Over the course of the ‘70s and ‘80s, the second generation, including some 20 of the brothers’ children looking to get involved, took over their parents’ restaurants. Leveraging the expertise of their predecessors, the new owners have continually enhanced their efficiency by improving their roasting techniques, ovens and kitchen facilities. They gave it their all and opened some 20 new locations. Today, there are over 45 restaurants operated exclusively by members of the Benny family.
In 2006, Jean Benny, son of Gilles (youngest of the eight brothers), created a whole new banner: Benny&Co. The Benny&Co. concept is contemporary and versatile, developed to meet the needs of modern diners who want quick service options and care about healthy eating. The new Benny&Co. restaurants’ warm and family-friendly atmosphere brought a breath of fresh air to the Benny family’s restaurants. Their master roasters’ specialities were still slow roasted rotisserie chicken and tasty ribs, of course. In response to new consumer trends, they began to offer health-conscious options: a healthy menu, soup and salad counter and a choice of non-fried sides. This young, dynamic and contemporary brand image additionally served as a tangible way to create a distinct identity and unify the Benny family, who now owned and operated some 40 rotisserie restaurants across Québec, in a single network.
Since 2010, the Benny&Co. chain has seen remarkable growth. The franchise expanded from 12 locations in Québec in 2010 to 24 in 2012, eventually numbering over 55 in 2019.
True lovers of rotisserie chicken today can enjoy a meal in a warm family-friendly atmosphere with courteous and attentive service. To this day, the second and third generation of the Benny family are carrying on the tradition by opening new restaurants in Québec and Ontario, to everyone’s delight!
Offer the best chicken and meet our clients’ expectations. Offer employees a stimulating and fulfilling environment that aligns with Benny&Co.’s values.
Become the Canadian rotisserie chicken market leader.
- For the Benny&Co. banner
- For clients, colleagues, suppliers, oneself
- For the company’s values, policies, standards and property
- Confidence and engagement
- Availability, collaboration, contribution and involvement
- Authenticity and transparency
- Consistency and the utmost quality of products and customer service
The history of our 57 branches
James and Robert Benny, originally from Scotland, arrive in Québec.
The eight brothers, sons of William Benny, get into the aviculture business in the Lanaudière region. Throughout the ‘40s and ‘50s, they operate a hatchery, mill, several poultry houses and a slaughterhouse.
CREATING THE OVEN
Gilles Benny, the youngest of the eight brothers, builds an oven to cook the chicken and develops an exclusive three-hour slow roasting technique.
The eight Benny brothers open their first rotisserie restaurant in Joliette.
The eight brothers focus on their restaurant business by opening 13 more locations under different banners in major towns and cities of Québec.
THE NEXT GENERATION
Members of the second generation take over the restaurants, increasing the number of locations across Québec to over 40.
Jean Benny develops the Benny&Co. brand along with a new fast casual restaurant concept, meaning quick service dining in a casual atmosphere.
Starting in 2009, many family members and owners transition to the brand by joining the new Benny&Co. banner.
NAMED “BEST CHICKEN”
In a blind taste test by Radio-Canada program L’épicerie, Benny&Co. is named “best chicken” among the products in the running.
In June 2013, Benny&Co. launches a foundation with the mission of contributing to the well-being and development of children with special needs and their families and to provide them with opportunities for positive experiences.
In 2015, the third generation of master roasters finally achieves Gilles Benny’s big dream: The Benny&Co. food truck. Wanting to reach more people and share their expertise in areas where it isn’t possible to open a Benny&Co. restaurant, the young members of the family run with the idea of designing and operating a food truck equipped with a full kitchen to hit the streets and appear at corporate and private events and festivals in different regions of Québec.
The number of Benny&Co. restaurants only grows, spreading to new towns and cities across Québec. Many members of the third generation are actively involved in keeping the family business going.
On the strength of its 50 locations in Québec, the Benny&Co. restaurant chain sets its sights on the rest of Canada and continues its expansion by opening three new restaurants in the greater Ottawa area, more specifically in Stittsville, Orléans and Nepean. The Stittsville location is the first to open its doors, in December 2018. Several representatives from the Québec family business and Ottawa municipal councillors attend the event.