For growing restaurants
We take restaurants into retail.
Your guests already keep coming back to your restaurant. Retail is next.
We turn the best of your kitchen into a line of packaged products: costing, processes, regulatory, packaging and sales strategy, in one roadmap.
A 30-minute conversation to see if retail makes sense for your restaurant.
Another way to grow
Growing doesn't always mean opening a new location.
A new location brings another lease, another build-out, another team and another operation to sustain. And everything still depends on people coming to one address.
Meanwhile, your guests are eating at home more. The restaurant competes for the occasion to go out. Retail competes for the occasion at home.
Your restaurant has already built recognition, recipes and loyal guests. That value can also live on a retail shelf.
RESTAURANT
RETAIL
80% of Canadians are eating out less often because of the cost of living
$77.6B in packaged food retail sales in Canada
+38.6% projected growth in packaged meals and soups, 2023–2028
Sources: Restaurants Canada, 2026 Foodservice Facts · Agriculture and Agri-Food Canada / Euromonitor.
Restaurant to Retail
From your restaurant's kitchen to a retail-ready product.
It's not just about designing a package. Every decision drives the next: process sets cost, cost sets price, format sets production and regulation sets the label. That's why we work it as one roadmap, in three stages.
01 · Validate
Which product, at what cost and with what margin.
Assessment · Market · Operational validation · Costing and pricing
02 · Build
The product, its information and its packaging.
Packaging and supplier · Regulatory information · Photography and design · Initial validation
03 · Launch
Produce consistently and get into stores.
Processes and quality control · Sales strategy and launch · Follow-up and expansion
4 to 6 months The length of the whole project: from your recipe to a finished product with the strategy to sell it.
Made in your own kitchen, fully compliant
One team accountable for the whole roadmap
Before, everyone handled one piece. We connect every piece.
Before, everyone handles one piece. With us, everything falls into place.
Consultant Tells you what to do.
Validate Product
Government funding Covers part of the cost.
Validate Costing
Regulatory consultant Reviews the label.
Build Regulatory and labelling
Packaging designer Designs the package.
Build Packaging
Process engineering Standardizes the operation.
Operate Processes
Food safety specialist Covers food safety and traceability.
Operate Food safety
Food broker Steps in once the product is ready.
Sell Sales strategy
Every decision drives the next. And you end up struggling to coordinate everyone.
Maslov Global · Restaurant to Retail
One team. One map.
We coordinate product, costing, regulatory, labelling, packaging, processes and sales strategy as one project. And we explain it in your language.
You don't need to become a retail expert to get to retail. You need a team that understands how every decision connects.
What we build
From the restaurant to retail.
This is what a restaurant looks like on the shelf. Packaging we've developed, from the kitchen to retail.
Frozen empanadas · Pouch
Frozen pandebono · Pouch
Frozen arepas and empanadas · Pouch
10 ice cream flavors · Bar
Cassava snacks · Pouch
Caramel flan · Single cup
How we work
You know your kitchen. We know the road to retail.
A clear path from start to finish, so you stay in charge of your business.
Maslov Global 01
Assesses whether your restaurant is ready for retail
Your team
Brings the recipes and the know-how of the restaurant
Maslov Global 02
Defines product, costing and pricing with you
Makes the key decisions
Maslov Global 03
Coordinates regulatory, labelling and packaging
Produces from its own kitchen
Maslov Global 04
Documents processes and controls
Applies the processes day to day
Maslov Global 05
Designs the sales strategy and launch plan
Takes the product to stores with the plan in hand
When we're done, your retail line is ready to operate and sell, and your team knows how to sustain it.
Is your restaurant ready?
Before any investment, we tell you whether your restaurant is ready for retail.
Not every restaurant should enter retail right now. That's the first thing we assess.
Your restaurant may be ready if…
- Your restaurant has proven demand and guests who keep coming back.
- Your guests already ask for products to take home.
- Your recipes can be standardized.
- Your kitchen can produce more without affecting service.
- You're open to adjusting format, recipe or process.
- You can invest to build the channel right from the start.
If it's not the right time yet, we'll tell you. That's part of our job too.
- If you check 5 or more: Your restaurant has the foundations to take the step. Let's talk.
- If you check 3 or 4: There are good signs and a few things to work on. Let's talk and we'll tell you which.
- If you check fewer than 3: It may not be the right time yet. Let's talk and we'll tell you what's missing.
The right questions
What to solve before you hit the shelves.
Can I produce for retail without affecting the restaurant?
We assess that before defining product and volume. In many cases a restaurant can legally produce from its own kitchen; we confirm it based on your product and where you'll sell it. The goal is to add a channel, not to put at risk a business that already works.
Can I do it with my current team: designer, accountant, lawyer and manager?
Each of them masters their area and can be part of the process. But none of them has taken a restaurant product to the shelf, or connects product, costing, regulatory, packaging and sales strategy on their own. That connection is our job.
What does it involve in regulation and liability?
Selling in stores adds permits, liability insurance and a recall plan. What applies to you depends on the product, where it's made and where it's sold. That's why we define it before printing a single package or producing inventory.
How do I know stores will reorder?
No one can guarantee sales. What we do is design the product, the numbers and the strategy around the metric that matters: the second order, not the first. Success is measured in reorders.
How much does a project cost?
It depends on how many products we develop and where your restaurant is starting from. Projects run 4 to 6 months. In our first conversation, we give you a clear range.
From experience
We've walked this path.
We've spent more than a decade in North America's food industry. First as entrepreneurs, and today alongside more than 70 businesses across Canada and the United States. We know what it takes to turn a recipe into a repeatable product, meet every requirement and sustain a brand once it reaches the shelf.
Maslov Global was born from that experience. It's the firm we wish we had found when we started.
Mateo Maslov Co-founder & CEO
Gaby Maslov Co-founder & COO
With the Government of Ontario
Mateo and Gaby
Costing • Processes • Regulatory • Labelling • Packaging • Sales strategy • Repeat orders •
The next step
Your guests already keep coming back to your restaurant. Let's talk about taking it to retail.
In our first conversation, we look at where your restaurant is today, which products have potential and whether retail makes sense as your next channel.
30 minutes · By video call, or at your restaurant if you're in Ontario