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| Business World Magazine |
October 2012
ers to grow the business. The growth really
started near the end of 2006 and through
early 2007 when franchising efforts were fo-
cused on. It was at this time Eade partnered
with Bender and joined the company. Eade
previously worked at Big Four Accounting
firmKPMG and is also a Chartered Accoun-
tant in Canada.
He joined Wok Box because he felt it
was time to “take a leap of faith,” he says. “I
have always had the bug for the restaurant
food industry. It just soworked out that Scott
and I met and we were able to do something
together.”
COOKED TO ORDER
Wok Box fresh asian kitchen is one of the
only franchises in the food industry that em-
bodies the Quick Service Restaurants motto
using a wide-variety of flavours. They incor-
porate different cultural flavours in their
dishes and don’t typecast themselves as one
background, Eade says. “These new flavours
we brought in, such as butter chicken or Sin-
gapore cashew, will always hit the top because
the flavour profile on these dishes is tremen-
dous.” Another factor that sets them apart is
the freshly-cooked product – whereas with
most of their competitors, the food sits at a
