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| - Here's why this place deserves 2 stars.
One has to only look at the quality of food and quality of ingredients to see that this chain has become a money-making machine for its owners. They don't give a **** about putting their soul into making delicious breakfasts. Their chefs are probably underpaid and do the bare minimum to get their paycheque. You can feel it by the way the food is made.
I bet you that had the owners valued nutrition and quality of ingredients, they would not be churning out conveyor belt-type food like at some roadside diner in the middle of nowhere. Let's be honest. Their food is meant for the average consumer who doesn't give a **** about authenticity and quality of ingredients. The average customer at Cora probably wants a 900+ calorie breakfast in order to stuff their face with food, regardless of how it was made.
I was appalled at the quality of their pancakes. They were incredibly dry. Most likely, made of the cheapest dough possible. I had to eat them because I did not have a choice. The fruit plate came with a half-ripe kiwi that you couldn't possibly eat. And $3.75+tax for a glass of Tropicana orange juice? Are you kidding me? If you call yourself a breakfast place, you ought to be able to offer freshly squeezed orange juice for that price.
Our bill was $46 for 1 order of pancakes with fruits, a fruit plate, 2 coffees, 1 juice and English cream as an extra. IMHO, that's too expensive. We had an amazing lunch at a quality Greek restaurant on Danforth the day before for the same price. Believe me, we got a lot more value out of that meal.
Look, Cora, I aint comin' back, that's for sure. You failed to make a good impression on me due to your lack of attention to detail and your focus on squeezing as much profit out of every customer who walks through the door without actually providing a great meal in return. How do I know that? I could feel it by looking at the food on my plate.
If you want to recapture your "mojo", I would suggest to start off with a clean slate. Overhaul your menu by consulting with your chefs. Make sure your waiters, waitresses, and people working in the kitchen are adequately compensated, in order for them to love their craft. Start using quality ingredients and start giving a damn about the people who walk through your door. Stop feeding them crap filled with empty calories and start offering a variety of healthy high-quality breakfast options. I've been to such places and you are, unfortunately, not one of them.
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