About
Our philosophy
For mornings that shine
At Cora, we’re on a mission to remind everyone of the importance of breakfast. Every morning, we serve vibrant, generous plates filled with freshness to help our guests start their day with flavour, nutrition and a whole lot of joy. All in a welcoming, family-friendly atmosphere made for bright beginnings.
We put our know-how to work to make every visit delightful: top-quality ingredients, beautifully crafted plates and that signature touch of creativity you’ll only find at Cora.
Today, more than 125 Cora locations across Canada open their doors to breakfast lovers looking to start their day with a smile.
Our founder
Cora Tsouflidou, son histoire
Four main ingredients make up the personality of Cora Breakfast and Lunch’s pioneering founder: initiative, perseverance, self-confidence and boundless energy.
From life in Gaspésie to life as a mother
Cora Mussely Tsouflidou was born in Caplan, a small Quebec village on the Gaspé Peninsula. In 1960, she began her classical studies at the Institut Cardinal-Léger in Montreal. Her time at college came to an unexpected end when she dropped out in order to care for her first child. The arrival of two more children soon after forced Cora to give up her professional dreams for good and become a full-time mother.
Mouths to feed
A few years later, when her husband abandoned the family home, Cora found herself alone, the sole provider to three young teens. Life eventually led her to a small diner on Côte-Vertu Boulevard in Montreal’s Saint-Laurent borough, where she opened the first Cora location. It was a new start, a new family. She never could have imagined the incredible success that awaited her.
Cora restaurants
A family adventure
At its heart, Cora Breakfast and Lunch is a family adventure. An adventure that starts with a divorced mother who had to find a way to survive and feed her three children. And so, in 1987, at the age of 40, Cora took a chance and sold the family home to buy a small diner in Montreal’s Saint-Laurent borough.
Her inventive dishes quickly garnered fans and daily lineups out the door. By 1994, Cora and her children were operating nine restaurants in the Greater Montreal area. It was then that the “breakfast queen” decided to franchise her successful concept.
Nicholas Tsouflidis, Cora’s youngest son, started helping out with the family business at a very young age. He successively held every role in the operational portfolio of a Cora restaurant. This extensive experience has given him a solid understanding of the day-to-day management of the company’s operations.
In 2008, Cora decided to hand over the company reins to Nicholas. He was the obvious choice to lead this new chapter. As president, his strategic vision and commitment to guest satisfaction have helped ensure the sustained growth of the Cora network.
2025
Cora gets a fresh new look with a complete brand refresh. A new restaurant design is introduced, with the first location opening in Evanston, Alberta. In Quebec, the first renovation also takes place at Carrefour Laval.
2025
Launch of a partnership with Too Good To Go, giving our surplus food a second life, to help reduce food waste and share our passion with even more Canadians.
2024
Cora partners with Libro, an online booking platform available across Canada.
2022
Launch of a line of grocery products, perfect for enjoying Cora, even at home.
2021
Launch of a new transactional platform that allows customers to place online orders.
2016
The take-out menu is introduced, allowing customers to enjoy breakfast on the go.
2011-2012
British Columbia establishes its first franchise. It is then Saskatchewan’s turn to welcome Cora Breakfast and Lunch restaurants.
2008
The founder transfers the reins to the company to her son, Nicholas Tsouflidis.
2002-2006
Franchises are established in the Maritimes and Manitoba, followed shortly by Alberta and Newfoundland.
2000
Franchises open their doors in Ontario.
1995
Casseroles Cora, a private distribution centre for Cora brand products and other food items, is set up.
1994
The “breakfast queen” decides to commercialize her well-established concept, and the first Cora Breakfast and Lunch franchise opens its doors in Pointe-Claire, Quebec.
1992
Cora and her children operate 9 Cora Breakfast and Lunch restaurants in Quebec.
1990
Opening of a second, then third restaurant. These new locations quickly became a success and 5 other Cora Breakfast and Lunch restaurants are established.
1987
Our founder, Mme Cora, buys a small diner in Montreal’s Saint-Laurent borough. Thanks to her creativity, her passion for food and devotion to her valued customers, Cora creates an innovative concept for the time: breakfast gastronomy.
Our social commitment
At Cora, supporting children in need has always been close to our hearts. Since 1998, we’ve partnered with non-profit organizations dedicated to improving the quality of life of children in our communities.
Funds are raised through special events and fundraising initiatives made possible by the dedication of our teams and franchise owners at more than 125 restaurants throughout Canada.
Breakfast Club of Canada x Cora
Since 2008, we’ve been proud to partner with Breakfast Club of Canada to help provide schoolchildren with nutritious breakfasts so they can start their day right. We share an important common goal: to contribute to the well-being and success of children across the country.
In 2019, we created a dish to help feed Canada’s youth. For every The Club’s youngest ordered, $0.50 is donated to Breakfast Club of Canada.
Since 2018, we’ve been celebrating World Egg Day by donating $0.25 to Breakfast Club of Canada for every egg dish sold. A wonderful way to turn a delicious breakfast into a concrete action that contributes to the well-being of Canadian children.
Since 2011, we’ve also been celebrating Pancake Day. For this occasion, $1 is donated to Breakfast Club of Canada for every plate of crêpes or pancakes sold. Together, we’re helping to provide nutritious breakfasts to children in Canada.
Our commitment to the planet
In an effort to reduce our environmental footprint, in July 2019, we replaced single-use plastic straws with a more sustainable option. And because we’re always looking to do better, we stay on the lookout for new solutions and materials made from sustainable resources.
Since 2014, our takeout meals have been served in biodegradable containers, another step we’ve taken to reduce our environmental impact on a daily basis.
At Cora, we’re working toward the goal of sourcing 100% of our eggs from hens raised in enriched cages or cage-free environments by 2029. We’re also proud to be among the restaurant chains committed to adopting more responsible sourcing practices.
