01The original
Donairs & Wraps
Spiced meat carved off the spit, folded into warm flatbread and sauced the way it should be.
Franchise with Prairie Donair
Bring the prairie favourite to your corner of the map.
Prairie Donair has grown to 40+ locations across four provinces on one shared playbook — a tight, well-loved menu, a head office that answers, and systems built to travel. From Regina to the Rockies, our partners open restaurants that already know how to run.
By the numbersBig country.
Big country.
One standard.
Every number below is a decision that had to hold up in four provinces and forty-plus kitchens — not just on paper.
- Locations
- 40+LocationsFranchise kitchens open and serving, with new ones signing on every season.
- Provinces
- 4ProvincesFrom Regina to the Rockies — one brand, crossing four provincial lines.
- Playbook
- 1PlaybookThe same recipes, the same training, the same standard behind every counter.
The menu
Five pillars,one shared menu.
Every Prairie Donair kitchen runs the same five-pillar board — tight enough for a new cook to nail at rush, wide enough to bring the whole table in.
01
02Loaded
Poutines
Hot fries buried under rich gravy and squeaky curds, then loaded as far as you want to take it.
03Fork-first
Rice Bowls
Everything that goes in the wrap, minus the wrap — piled over rice with crisp veg and sauce.
04One hand
Handhelds
Stacked, pressed and wrapped for one hand and a short break. Quick to build, quicker to eat.
05The finish
Sides & Sweets
The extras that finish an order: something to share, something sweet, something cold.
Every pillar ships with its own build sheets, plating specs and prep videos in the partner portal.
The processFrom first hello
From first hello
to open doors.
Every Prairie Donair store starts the same way — a conversation. What follows is six deliberate steps, built so both sides can be sure before anyone commits. You will never be rushed past a stage you still have questions about, and the market, the site and the numbers all have to line up before we go further.
Head office walks each step with you — from Regina to the Rockies, it is the same playbook every time.
Step 1: Introduction
A first conversation about you, your market, and how Prairie Donair actually runs.
Step 2: Application
A short written application covering your background, your partners and the area you want.
Step 3: Site & market
We map the trade area together and shortlist real estate the kitchen can live in.
Step 4: Financial review
You build a plan, we review it with you, and you meet the head-office team.
Step 5: Disclosure & signing
Full disclosure documents, time to take independent advice, then the agreement is signed.
Step 6: Training & opening
Portal training, build-out, and our crew on the line beside you through opening week.
Recognition
On the record, elsewhere.
Five years of Canadian Franchise Association membership, an independent business verification, and awards voted by readers of the local papers.
Membership & verification
Canadian Franchise AssociationMember · 5 year milestone 
Canadian Business Review BoardVerified · 2022
Reader-voted awards
- Best of ReginaPrairie Dog · 2024
- Readers' Choice AwardsThe Albertan · 2024
- Best of Food & Drink Readers' ChoicePrairie Dog · 2023
- Best of Medicine HatMedicine Hat News · 2022
Support
Nobody openson their own.
A Prairie Donair kitchen is independently owned, never independently figured out. Head office keeps the parts that should be the same in every store — the recipes, the training, the look, the suppliers — so your attention goes to the room in front of you.
Training & operations
Video courses for menu, POS and equipment — for you and every crew member you hire after.
Marketing & menus
Menu boards, seasonal artwork and campaign assets, updated centrally and shared to every store.
Supply & equipment
Ordering is integrated with Gordon Food Service and Pratts, so replenishment runs without hand counts, and the kit is standard everywhere.
Store design
Approved layouts, signage and fit-out drawings — the look is figured out before you build.
Recipes & standards
One playbook: prep, portioning, food safety and the quality bar every location is held to.
The partner portal
Training, always-current documents and billing behind one secure login, day and night.
Before you ask
The questions we get every week.
What do I actually get when I join Prairie Donair?
One playbook, and the people behind it. That means the recipes and standards every location runs on, the menu, an approved store design, supplier relationships, and a training program for you and your crew. It also means the partner portal — video training, always-current manuals, designs and menus, and billing — behind a single secure login.
Where does Prairie Donair operate today?
More than 40 locations across four provinces, from Regina to the Rockies. Head office is in Calgary at 2717 Sunridge Way NE. Every store is independently owned, and all of them run the same recipes and the same standards.
Do I need restaurant experience to run a location?
The training program does not assume you have run a kitchen before — it covers the menu, the POS and the equipment from the beginning, and the operations manuals stay in your pocket once you are open. Whether your particular background is a fit is a conversation, not a checkbox, so talk to our team about it.
What does it cost to open a location?
We do not publish figures on this site, because the honest answer depends on your market, your site and your build — and a number pulled off a web page would not be worth much to you. Get in touch with head office and we will walk you through the real costs for the location you have in mind.
How do menu, recipe and design updates reach my store?
Through the portal. When head office changes a recipe, a menu or a piece of artwork, the new version replaces the old one in the documents library, so the file your crew opens is the current one. There is no binder to reprint and no email thread to search.
Do I have to find my own suppliers and place my own orders?
No. Ordering is integrated with our food-supply distributors, Gordon Food Service and Pratts, so counts, orders and deliveries move between your store and the supplier without anyone rekeying them into a spreadsheet. You buy on the network's supplier relationships instead of negotiating your own, and the point of the automation is that a store is not left short mid-shift. Practically, it means less of your week goes on purchasing paperwork.
What happens after opening day — am I on my own?
No. The same team that trained you stays on the other end of the line: operations questions, marketing pushes, supply issues, new hires who need to be brought up to speed. The portal carries the day-to-day material; the people in Calgary handle everything it cannot.
Still have a question? Ask it directly. Our Calgary team would rather have the conversation than have you guess.
Email us →Behind the login
Inside the partner portal.
Every owner and every crew member gets the same three things, kept current by head office and available the moment a shift needs them.
- Login
Training
Video courses for menu, POS and equipment — so a new hire in Calgary learns exactly what a new hire in Regina does.
- Login
Documents
Always-current manuals, designs and menus. When head office updates a spec, the old version stops being the one on the wall.
- Login
Billing
Manage your subscription through Stripe — invoices and payment details in one place, no paperwork chase.
Franchise with Prairie Donair
Thinking about a storeof your own?
We have grown from Regina to the Rockies on one shared playbook — 40+ locations across four provinces, all trained the same way and all working from the same manuals. If you would like to be the next one, our team will walk you through what ownership actually looks like.
info@prairiedonair.comPrairie Donair head office2717 Sunridge Way NE, Calgary, AB T1Y 7K7