After finding great success in the Canadian market this past decade, Pür & Simple® is readying for its expansion to the U.S. Famous for its Breakfast Reinvented® concept, the Quebec-based company is set to open its first U.S. location in the San Antonio area in the first quarter of 2025. By Jessica Petrucelli
After finding great success in the Canadian market this past decade, Pür & Simple® is readying for its expansion to the U.S. Famous for its Breakfast Reinvented® concept, the Quebec-based company is set to open its first U.S. location in the San Antonio area in the first quarter of 2025.
“We have signed close to 20 agreements in Florida and 10 in Texas,” said Sean Sarrami, chief development officer and co-owner. “We’re expecting our first opening to occur in San Antonio in the next few months.”
Founded in 2016, the brand offers modern-day twists on comfort food favorites, such as fried chicken eggs benedict, pesto Philly steak egg skillet and espresso chocolate buttermilk pancakes. In the way of drinks, the menu includes signature smoothies, coffees, hot or iced lattes and artisanal alcoholic beverages. Bright décor and an overall sunny atmosphere contribute to the Pür & Simple vibe.
“Our U.S. franchisees are going to be located in busy shopping plazas surrounded by commercial and residential spaces,” Sarrami said. “They’re going to have our newest designs and our same great wholesome food. Pür & Simple definitely fills a void. No one in the entire U.S. is doing what we’re doing in this category.”
Sarrami also noted that no restaurant background is required to become a Pür & Simple franchisee, just a willingness to learn and grow in the hospitality industry.
After five weeks of comprehensive, hands-on training that includes two weeks in Canada and three weeks at the new owner’s store, franchisees will be able to grow their very own breakfast empire. The company has even secured a U.S. supplier to source the premium, wholesome ingredients central to its signature menu. Franchisees can begin with about 20 employees and scale upward, building a lucrative, niche business.
“It’s all in the name,” Sarrami concluded. “Our food is pür – real ingredients, great taste – and our process is simple. It’s an assembly line, a full turnkey business. Franchisees have our full ongoing support 24/7. We hold your hand the entire way.”
Jessica Petrucelli