Impact Kitchen, a Toronto-based establishment, is eyeing expansion in its home city with two more outlets scheduled to open, while also setting its sights on the lucrative New York City market. The venture surfaced in 2015, the brainchild of Josh Broun, an expert in personal training and nutrition, alongside Frank Toskan, a co-creator of MAC Cosmetics. Driven by a potent need to encourage healthier dietary options that fuel an individual’s daily activities, it’s their foundational mantra.
In the fall of 2015, the inaugural Impact Kitchen came to life in Toronto’s Corktown neighborhood. Broun characterizes Impact Kitchen as a restaurant and café that remains committed to nutrition throughout the day. They owe their uniqueness to the strict adherence to a comprehensive food philosophy that underlines their operations.
The restaurant identifies as chef-led while remaining collaborative, working closely with a panel of nutritionists who regularly update their menu. Since its inception, Impact Kitchen has been blessed with booming success within the communities they serve. As the years have rolled by, they’ve managed to establish a dedicated and continually expanding client base across Toronto.
At the moment, Impact Kitchen boasts of five additional operational branches with a duo of outlets scheduled for opening in Toronto shortly. The new locations have been pinpointed as the Yonge and Sherwood area, slightly to the north of Eglinton, and another at Bay and Wellington. For over a year now, Impact Kitchens has consistently been founding locations that span between 2,800 and 4,000 square feet.
The coming locations, in deviation from tradition, will both be under 3,000 square feet, courtesy of the real estate opportunities on offer at the corresponding sites. According to Broun, a bustling community is a crucial factor when scouting new locations for the brand due to their ethos aligning with proactive, healthy neighborhoods.
In the words of Broun, they conduct a thorough demographic analysis on potential locations, taking into account factors such as living conditions, daily working patterns, and age groups. The results have repeatedly shown them that they thrive best in lively environments where wellness is a priority and active living (often indicated by gyms, running, walking, and biking trails) is visibly prevalent.
Their aggressive growth plans are not limited to Toronto. Broun confirmed that while there’s no signed property lease yet, they’ve been given the green light from their financier to venture into the Manhattan and Brooklyn markets. This is an exciting development, reflecting their significant progress after a substantial period of searching for suitable locations.
The brand’s journey doesn’t stop there. Broun confidently articulated Impact Kitchen’s aspiration until 2030, citing its significant expansion both in Toronto and the imminent Manhattan and Brooklyn markets. He envisions more than 15 branches catering to the growing demand for their unique, nutrition-centric food philosophy.
The two additional Toronto locations have planned opening dates. The Yonge Street outlet will launch its operations on September 3, followed by the Bay Street location on October 15. Broun explained that as the brand expands, it holds high its commitment to maintain superior food and service quality.
Maintaining a high benchmark for themselves, Impact Kitchen imposes a ban on seed oils, gluten, and refined sugar in their meals, ensuring their hospitality and integrity stays unrivaled. Despite their rise in branches, they seek to continually enhance their quality and service, acknowledging how some brands may lose their edge in the process of expansion.
As stated on their official webpage, Impact Kitchen was conceived on the premise that food can dramatically influence our daily existence. They believe that genuine, wholesome ingredients, uncomplicatedly prepared with honesty, could provide the energy needed to face the day optimistically, armed with purpose.
Their formation can be traced back to Josh and Frank’s shared vision and dedication to making a tangible impact on the community, combined with fitness and nutrition ideals. As they worked together over the years, a recurring conversation echoed the glaring absence of healthy eating spots in Toronto. It planted the seed of wonder, could a place exist that made living healthily both simple and accessible?
Driven by this vision, they realized a space where anyone could trust that the food they consume aligns with the life they aspire to lead. They work hand in hand with local farmers and suppliers to ensure that the ingredients are fresh, local, and organic, thus ensuring the utmost quality.
Backed up by a competent team of chefs, nutritionists, and wellness gurus, they dedicate themselves to the belief that each menu item should serve a nutritional purpose and still be tasty. Whether it’s a short visit for a power bowl and a coffee or a search for wholesome catering services, Impact Kitchen aims to be an indispensable part of people’s daily routine.
Frank Toskan underscores this ethos: ‘If we’re preparing it, it is with high-quality ingredients. If not, we won’t make it.’ Impact Kitchen’s overarching goal is guiding its community towards healthy, nutrient-rich foods, with a focus on quality and sustainability.
They believe that the food choices we make carry weight, and thus aim to make a lasting impact by choosing ethically-sourced local ingredients that not only feed but nourish the individuals they serve. They stand to help their patrons thrive, becoming a constant in their journey towards maintaining a healthier lifestyle.