RESTAURANT TO RETAIL
From your restaurant's kitchen to retail.
A roadmap to turn your guests' favourite dishes into a line of packaged products, ready to produce and sell in stores.
A 30-minute conversation to see if retail makes sense for your restaurant.
4 to 6 months From your recipe to a finished product with the strategy to sell it.
3 stages Validate · Build · Launch
From your own kitchen Fully compliant, no co-packer needed.
One team Accountable for the whole roadmap.
WHAT IT IS
It's not a course or an agency. It's consulting with guided execution.
Maslov Global is a consulting firm that turns restaurant dishes into packaged product lines for retail, in Canada and the United States. Through Restaurant to Retail, we work the whole roadmap: product selection, costing and pricing, technical and regulatory information, packaging, processes and sales strategy, in 4 to 6 month projects. It was founded by Mateo and Gaby Maslov, who bring more than a decade in North America's food industry and have advised more than 70 food businesses across Canada and the United States.
We make decisions with you, structure them, validate them, coordinate everyone your product needs and prepare its launch into stores. You stay in charge of your restaurant.
The goal is simple: replace improvising with an organized process.
Six rules that prevent costly mistakes.
Every decision in the project goes through the same filter: is it viable, is it profitable, can it be produced and will it sell?
Shelf first, taste second
The product has to work for the shopper, the store buyer and your operation. Liking it isn't enough to decide.
Few products, well chosen
The first launch is short and focused. A small line that sells through beats many varieties without control.
Operations before design
No package gets designed until size, format, cost, production capacity and supplier are confirmed.
Numbers before enthusiasm
Real cost, margin and competitive price. A store saying "I'm interested" doesn't validate the business.
Regulatory from day one
Claims, ingredients, allergens, the Nutrition Facts table, bilingual text and the barcode are done before final artwork.
Launch to measure, not to guess
The first launch into stores shows you sell-through, reorders and shopper response before you grow.
WHO IT'S FOR
For restaurants that already have the hardest part: guests who keep coming back.
It's for your restaurant if…
- You have at least one location.
- You have dishes your guests already ask for to take home.
- Your kitchen can produce more without affecting service, or you're willing to organize it for that.
- You want to open a channel in independent stores, specialty stores, chains or distributors.
- You need structure to move from a kitchen mindset to a product mindset.
It's not the right time yet if…
You want to turn your whole menu into products at once.
You're only looking for a package design.
You expect someone to guarantee your sales or sell for you.
Is your food business just starting, or you don't have a restaurant? That's what IMPULSA is for.
If it's not the right time yet, we'll tell you in our first conversation.
- If you check 5 or more: Your restaurant has the foundations. Let's talk.
- If you check 3 or 4: There are good signs. Let's talk and we'll tell you what to work on.
- 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 ROUTE
Three stages, one route.
Every decision depends on the one before it: the process sets the cost, the cost sets the price, the format sets production and regulation sets the label. A mistake at the start gets paid for at the end. That's why each stage closes with written decisions before moving forward.
Stage 1
Validate
Which product from your menu makes sense on a supermarket shelf, and whether it can sell profitably and consistently.
→ Not everything that works on your menu works packaged or on a supermarket shelf. This is where the project's future is decided: the wrong product carries the mistake into everything else.
Stage 2
Build
The decision becomes something real: packaging, technical and regulatory information, photos, design and a first batch.
→ This is the stage with the most moving parts and suppliers. One mistake in interpreting the regulations can force you to throw away every package you already printed.
Stage 3
Launch
Your kitchen is set up to produce with a clear process, and your product enters stores as a controlled test.
→ A beautiful package is useless if you can't sustain production: your product has to come out the same every time, with the same quality, in every package. And it's just as useless if you don't know how to reach stores or make your product stand out on the shelf. The goal isn't to be everywhere. It's for the store to reorder.
You don't need to know everything that happens in each stage. That's what we're here for.
Final result
Your retail line, ready to sell.
A defined product, a compliant label, printed packaging, a documented process and a plan to get into stores.
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
Everyone, coordinated
We don't hand you a list of contacts. We find, contact and coordinate everyone your product needs: packaging, design, photography, printing, nutrition and, when it applies, lab testing. You approve every decision.
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.
Bacán Frozen empanadas · Pouch
Ohana Frozen pandebono · Pouch
DeliCool Frozen arepas and empanadas · Pouch
Palettamérica 10 ice cream flavors · Bar
Cake Me Cassava snacks · Pouch
Queenly Kitchen Caramel flan · Single cup
Reorders • Costing • Processes • Regulatory • Labelling • Packaging • Sales strategy •
WHAT PEOPLE ASK US
Before our first conversation.
What is Restaurant to Retail?
It's the Maslov Global service that turns a restaurant's dishes into a packaged line ready to sell in stores. It covers the whole roadmap: product selection, costing and pricing, technical and regulatory information, packaging, processes and sales strategy.
Which restaurants is it for?
Restaurants with at least one location, returning guests and plans to keep growing, whose dishes guests already ask to take home.
Does it apply to bakeries, catering companies or other food businesses?
Yes, as long as they have their own location.
Which countries does Maslov Global work in?
We work with restaurants in Canada and the United States. The firm is based in Ontario, Canada. Projects run remotely, with in-person visits in Ontario.
How long does a project take?
Between 4 and 6 months, depending on scope, in three stages.
How much does it cost?
It depends on how many products we develop and where your restaurant is starting from. In our first conversation, we give you a clear range.
Are there costs outside the project?
It depends on the project's scope, and we walk you through it in our first conversation.
Do I need a production facility to sell in stores?
In many cases, no. A restaurant can produce for retail from its own kitchen, fully compliant. It's confirmed based on the product, the province or state and where it will be sold, and it's one of the first things we validate.
Which restaurant products work in retail?
The ones that can be standardized, produced in volume without affecting service and hold a healthy margin. For example: frozen empanadas and meals, sauces, ready-to-heat proteins, kits and desserts. We make the selection during the assessment, with numbers.
Which stores will sell the product?
Most products start in specialty and independent stores, then move to local and regional chains, in stages. The strategy is designed for the store to reorder, not just for the first order.
Does Maslov Global sell the product to stores?
Maslov Global designs the sales strategy, the launch plan and the sales tools. Your restaurant's team manages the relationship with stores, with that plan in hand. Once the product is developed, Maslov Global has options to support your introduction to stores in a next phase.
Who is behind Maslov Global?
Mateo and Gaby Maslov. They've spent more than a decade in the food industry: they built a food business, took products into Canadian retail and have since helped more than 70 businesses do the same.
What if my food business is just starting, or I don't have a restaurant or location?
That's what IMPULSA is for: Maslov Global's six-month strategic support for food entrepreneurs who are already selling.
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