Baton Rouge

Founded in Laval, Quebec, in 1992, Bâton Rouge has grown into a prominent restaurant chain with 29 locations across Canada, each embodying the Bâton Rouge Way. From crisp salads to delectable desserts, every bite reflects its commitment to quality, with dishes crafted on-site using only the finest ingredients. With locations currently all over Quebec, Ontario and Halifax, it takes pride in bringing people together through the joy of great food and a vibrant atmosphere.

Bâton Rouge defies current trends to consistently deliver impeccable dishes by opting for time-consuming methods that ensure unparalleled flavours. Its meticulous attention to detail guarantees guests enjoy the best culinary experience possible.

“Our passion for the restaurant business is at the core of everything we do. It is a flame we ignite daily, from dish to dish, to satisfy the most capricious of palates,” says Yves Devin, COO of Bâton Rouge.

In 2017, Bâton Rouge celebrated its 25th anniversary, having made its mark since the days when red glowing wooden logs fired up the ovens in 1992. Today, its menu continues to feature bold flavours and tempting choices, such as Bâton Rouge’s bestselling BBQ baby back ribs and chicken, steaks, seafood, lobster in season, mouth-watering appetizers and signature burgers or sandwiches. The pork back ribs are slow-cooked to fall offthe-bone perfection and basted with its signature homemade barbecue sauce. Each selection of meat is individually chosen for their high level of marbling, aged to accentuate the tenderness, and then seasoned with the company’s spice blend.

With over 107 years of combined expertise, Bâton Rouge’s operations team spans every aspect of the restaurant industry, from design to culinary operations. They share their knowledge daily with franchisees, ensuring best practices are consistently upheld across all locations. This hands-on approach enhances efficiency, maximizes profitability, and fosters collaboration, strengthening its franchise network, maintaining the high standards of the Bâton Rouge brand and ensuring an exceptional dining experience for every guest.

Bâton Rouge’s restaurants, typically 5,500 to 8,000 square feet in size, are designed to comfortably seat an average of 230 guests. They provide ample space for a relaxed dining experience with a variety of expertly crafted dishes perfected over three decades. Such dedication has created legendary flavours uniquely distinct to Bâton Rouge. The franchise sells over 3 million BBQ pork back rib portions annually.

Bâton Rouge’s commitment to culinary excellence and innovative operations has made it a favourite dining destination across Canada. Its success is driven by a passionate team, a focus on quality ingredients, and a dedication to creating exceptional dining experiences. This blend of expertise, tradition, and innovation ensures Bâton Rouge continues to thrive, delighting diners with legendary flavours and impeccable service.