IHOP strikes deal for nontraditional development across Ontario

The first location will be what the chain's parent describes as a one-of-a-kind located in a truck stop.
Photo courtesy of IHOP

The IHOP family dining chain is acting on its plan to accelerate expansion by awarding rights to develop at least five nontraditional units across the Canadian province of Ontario.

The restaurants will be operated in locations such as truck stops by Toronto-based K2 Group. The first is scheduled for the town of Belleville, with units to follow in Hamilton, Waterloo and London.

IHOP parent Dine Brands Global describes the first restaurant to be built as a one-of-a-kind. An artist’s depiction shows a building topped with a blue roof—a signature of the chain—and a boxlike exterior feature sporting a giant depiction of the chain’s logo.

The venerable brand has developed a number of new prototypes, including a smaller format, to facilitate the chain’s expansion, a goal cited by executives as a key strategic objective. IHOP also plans to launch a scaled-down spinoff later this year called Flip’d, which features a scaled down menu and less seating than an IHOP sports.

The chain is also looking to develop an array of virtual restaurant concepts that would function as delivery-only add-ons to restaurants currently in operation.

K2 is a privately owned development company with a strong presence in the gasoline business. It is led by  Kailash Kasal.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Restaurants have a hot opportunity to improve their reputation as employers

Reality Check: New mandates for protecting workers from dangerous on-the-job heat are about to be dropped on restaurants and other employers. The industry could greatly help its labor plight by acting first.


Some McDonald's customers are doubling up on the discounts

The Bottom Line: In some markets, customers can get the fast-food chain's $5 value meal for $4. The situation illustrates a key rule in the restaurant business: Customers are savvy and will find loopholes.


Ignore the Red Lobster problem. Sale-leasebacks are not all that bad

The decade-old sale-leaseback at the seafood chain has raised questions about the practice. But experts say it remains a legitimate financing option for operators when done correctly.


More from our partners