About The Line Group
We started as K-Quip Restaurant Equipment — supplying and servicing the kitchens behind some of the GTA's most loved restaurants. Over fifteen years, the requests grew. First it was equipment. Then layouts. Then the millwork. Then the stainless. Then the build itself.
So we built the company that could deliver all of it under one roof. The Line Group is what K-Quip became when it stopped saying “we'll find someone for that” — and started saying “we'll do that ourselves.”
Today we serve restaurants, bars, bakeries, cafés, convenience stores, schools, hotels, and grocery stores from our Oakville headquarters — with a millwork shop and a stainless steel fabrication shop on the same campus.
Restaurant construction is a long-tail business. The kitchen you build today is the kitchen the operator runs for the next decade. Our principles are designed for that timescale — not for the close of the project.
Equipment, millwork, stainless, construction, and service all sit in the same shop, on the same calendar, reporting to the same project lead. There's no “the other trade is holding us up.” The other trade works here.
We'd rather lose a margin point on opening day than lose the operator's trust on year three. Most of our projects come from past clients opening their next concept — that's the metric we care about.
When a hood goes down at 7pm on a Friday, the answer can't be “we'll get a quote from a vendor on Monday.” Because every part of the build is internal, our service is owner-fast — not contractor-fast.
CEO & Founder
Hany founded The Line Group on a simple belief: a restaurant's success is built into its bones during construction. Get the kitchen right and the operator gets a fighting chance.
Fifteen years in foodservice equipment have given Hany a working knowledge of every brand, every spec sheet, and every commercial kitchen workflow that matters. He still walks every project site, signs off on every equipment package, and answers his phone when it rings on a Saturday.
A 2,400 sq ft trattoria and a 50,000 sq ft commissary need different things. We've built both. Our team scales the approach to the operation.
Full-service, QSR, fast-casual, ghost kitchens, and bars — from concept to opening night.
Production bakeries, retail pastry shops, hybrid bake-and-serve concepts.
Hotel kitchens, banquet, room-service back-of-house, and lobby F&B.
School kitchens, university dining halls, and other institutional foodservice.
Grocery prep kitchens, c-store food programs, and grab-and-go fixtures.