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1968
proved to be an important year for Giovanni Fiorino, who,
together with Louis Iacino, was beginning a career in the
restaurant business. This took place in New York, in the United
States, at a time when Italian cuisine was making an important
breakthrough, revealing a very promising future.
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In
1977, the Kojax Restaurants chain is created and Giovanni
Fiorino along with his partners Louis Iacino, Jimmy
Ponzo and Mario Iannuzzi purchase their first restaurant
on Sainte- Catherine Street West, in Montreal. Only
a few years would be necessary to secure a solid base
to this concept, while the owners were opening other
locations. The popularity then enjoyed, commanded further
development. As 1983, 1984 and 1985 proved to be remarkable,
a major expansion was to take place between 1985 and
1990.
The
opening of over twenty locations, in almost as many
years, is confirmation of the great success that is
still growing and of the natural momentum towards franchising.
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At Kojax, we position ourselves as leaders in the fast food
business. We offer our clients authentic high quality Greek
cuisine.
Therefore,
we stand out from the crowd by processing first quality products
and by relying on the knowledge of our specialists.
The
elements that have contributed to build our reputation include:
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the best quality ingredients used in original recipes
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quick service, as expected by our clients
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competitive prices and generous portions
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modern equipment to ensure the best quality
The
marinades used for our fresh souvlaki and yero meats, a well
kept secret, are made from authentic recipes, and are prepared
by our specialists.
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plates are appetizing: pork or chicken souvlaki, beef
or chicken yero, generously garnished with our own salad,
the choice of an authentic sauce and freshly cooked french
fries. There are also the special Kojax souvlaki pitas,
yero pitas, burgers and submarines. Several of these specialties
are served with a nice fresh and crisp vegetable salad.
All
plates are served quickly, to the customer's taste.
A
well-trained personnel cuts beef and chicken yero, in
the state of the art, while souvlakis are prepared,
cooked on the grill, and garnished in front of the customer.
The best way of offering a hot, generous portion of
the best products available.
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We
also have purchased the most performing equipment,
to ensure maximum efficiency, flexibility and quality.
In
its modern phase, the sober decor, with red and white
accents, blends in with hues from the Mediterranean
ocean.
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