Here for the Good Stuff
Here for the Good Stuff celebrates the restaurants that give Canadian neighbourhoods their flavour, character, and sense of connection. Through stories of iconic institutions and rising independents, this campaign highlights the people behind the places that shape how Canada eats, and how Square works alongside them with tools designed to reduce friction, save time, and help great operators stay focused on what matters most: hospitality, craft, and building businesses that last.
Here for the Good Stuff
In this Q&A, Eric Cheung, Sr. Integrated Marketing Manager at Square, explains how the company is building on its payments legacy with a broader proposition for restaurant operators under pressure.
How Lee’s Donuts Used Square to Scale from Local Icon to Franchise Brand
By adopting Square’s POS and franchise tools, Lee’s Donuts transformed from a single heritage shop into a scalable, multi-location franchise
How Hank Daddy’s Barbecue Grew to a Full-Service Restaurant with Square
By starting with Square’s free POS and scaling into full-service tools like Restaurants and KDS, Hank Daddy’s Barbecue built a flexible tech stack that grows with their business.
How Good Behaviour Uses Square to Turn Daily Sales Into Smart Decisions
By using Square’s POS and reporting tools, Good Behaviour turns daily sales into real-time decisions that power smarter staffing, inventory and growth.
With a latte love: A community-minded cafe in the Beaches
With the desire to create a community, Judy’s Beach Cafe is a registered charity and employs people with intellectual and developmental disabilities.
De-Escalation Training (Level I)
This on-demand session introduces Street-Certified: Service & Hospitality—a specialized training program designed to help hospitality teams recognize, respond to, and safely de-escalate challenging interactions.
If you know, you know: How this Indian restaurant found community and a loyal following in Kits
It all started with a Chai Negroni. Eleven months later, the pair of restaurateurs was in the Michelin Guide.
