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THE LAST BURGER

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Discover the spirit behind JACKFLAT LE DERNIER BURGER

ABOUT US

Built with real character, bold flavor and a cowboy state of mind, JACKFLAT brings together comfort food, attitude and authentic hospitality.

Explore the numbers behind JACKFLAT LE DERNIER BURGER

ECONOMICS
OVERVIEW

View the detailed costs item by item, with a clearer breakdown of the numbers behind the concept.

Explore the brand impact behind JACKFLAT

SOCIAL MEDIA
AUDIENCE REACH

Discover how JACKFLAT’s organic reach, platform growth and strong public attention support the visibility of the brand well beyond its physical footprint.

Meet the leadership behind JACKFLAT

TEAM

A leadership group built around brand, operations, product and finance — combining creative direction, restaurant execution and disciplined growth.

Jack Gaspo

Jack Gaspo is widely recognized as one of Canada’s great restaurant designers and concept creators. Through brands like JackFlat, Jack Le Coq, Sergiolino and LouisiNANA, he has built a reputation for immersive design, strong storytelling and emotional connection. A proud co-founder of Foodtastic, Gaspo doesn’t simply open restaurants, he creates environments that feel authentic, memorable and instantly rooted in the community.

CEO

Cédrick Vanier

Cédrick Vanier’s determination and passion for well-crafted products are at the heart of JackFlat Burger. His commitment to doing things right from sourcing quality ingredients to refining every detail has helped shape a burger that stands apart. Every bite reflects his drive for excellence and his love for honest, well-made food.

COO-CMO

Lino Lozza

Lino Lozza plays a key role in operations at JackFlat Burger, driven by a deep passion for service and hospitality. He elevates the guest experience by bringing fine dining standards of care, attention and professionalism into our fast casual QSR model. As founder of Société Traiteur, one of the province’s most in-demand catering services, Lino brings rigor, warmth and excellence to everything he touches.

CPO

Ronny Messina

Ronny Messina is a CPA and accomplished restaurateur, best known as the founder of Houston Steakhouse and Industria Pizzeria + Bar. As CFO, he leads financial strategy, profitability and growth, ensuring each concept is built on a strong and sustainable foundation. His expertise bridges operations and finance, turning vision into long-term success.

CFO

Discover the public conversation around JACKFLAT

PRESS

Editorial mentions, brand visibility and third-party media coverage that reinforce the cultural presence of JACKFLAT beyond the restaurant itself.

Feature Story The western BBQ concept turning heads at Centropolis. Trending Search JackFlat among the most the FIVE searched restaurant destinations on Google Street View in the Montreal region. Expansion Story The JackFlat concept lands in Sherbrooke and keeps building momentum.

Explore all press features

12 rink board appearances this season

A brand that shows up where it matters

The momentum behind JackFlat is real and accelerating. One example among many is our presence on the rink boards at the Bell Centre, featured 12 times this season during Montreal Canadiens home games and broadcast on television. Being visible inside one of Canada’s most iconic arenas places our brand in front of thousands of live fans and millions of viewers, reinforcing JackFlat as a growing cultural presence, not just a restaurant concept.

Site planning for JACKFLAT

SPACE
REQUIREMENTS

JACKFLAT can be developed as either a highly efficient quick-service format or a broader sit-down concept. The back-of-house remains optimized for production, while the guest-facing area expands depending on the desired service format.

QSR Kitchen Approx. 700–1,000 sq. ft. designed for high-volume production, streamlined assembly and strong operational flow.

QSR Service Area Approx. 250–450 sq. ft. dedicated to ordering, pickup, queue circulation and guest interface.

SIT DOWN Approx. 1,700–2,800 sq. ft. total, including a 700–1,000 sq. ft. production kitchen plus expanded guest circulation, seating and service zones for a broader dine-in experience.

In short, the concept can scale from a compact quick-service footprint to a larger sit-down format depending on the level of seating and guest experience desired.

THE JACKFLAT
EXPERIENCE AT THE AIRPORT

We appreciate the time and attention given to discovering the JackFlat brand. With our strong identity, loyal community, and growing retail presence, we believe JackFlat would be a natural fit for a travel environment. Our concept brings energy, personality, and a distinctive culinary experience that resonates with today’s traveler.