Industry News | May 26, 2016

Nando's Opens New Ontario Location

image used with permission.

Read More About

The eagerly awaited Nando’s Dixie location will be opening June 9, at 5101 Dixie Road Unit A, bringing its globally renowned flame-grilled PERi- PERi chicken to the Dixie community. The fast casual dining restaurant, which has become famous for its Portuguese-style flame-grilled chicken—made with African Bird’s Eye Chilli, the key to its PERi-PERi sauce—and its cheeky identity and eclectic Afro-Portuguese heritage, is excited to be a part of the Dixie neighbourhood.

Nando’s was hatched in South Africa in 1987 and has since gone on to expand worldwide, opening its first Canadian location in Richmond, British Columbia, in 1994. Beyond the décor, the Nando’s experience is truly one of "minha casa e sua casa” (my home is your home) and it is exuded by their friendly staff who are also known as Patraos (which in Portuguese translates to head of the house) and Nandocas (staff).

Nando's boasts an amazing menu featuring its famous chicken, which is always fresh, never frozen, and marinated for 24 hours before being basted in PERi-PERi sauce, the secret to its delicious taste. The menu also has other options such as apps, sandwiches, wraps, wings, sides, and desserts. The restaurant has also expanded with a retail line of its sauces carried in grocers nationwide.

As Nando’s continues to grow in Mississauga so do its ties to the community. In support of the city’s youth Nando’s has joined in a charitable partnership with Unity for the opening of its Dixie location. The organization engages youth 10 to 18 by implementing school and community programs helping youth to positively express their stress through the arts and develop skills for success. Nando’s prides itself on community involvement and is pleased to be associated with Unity.

Nando's CEO, Ron Cecillon says, “We love being a part of the Mississauga community and can’t wait to be official members of the Dixie neighbourhood so we can show them around our home and make them some PERi-PERi.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

Add new comment