ARQ Info - November 2023

No 6 La restauration sous toutes ses formes

NOVEMBER 2023

INFO

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SHIFTING TO SUSTAINABLE BUSINESS

Where do the Québec tourism industry stand?

8 COVID’S LOANS REPAYMENT ARQ working for a true extension

14 PERSONAL INFORMATION New responsibilities and obligations

NOVEMBER 2023 — ARQ INFO

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Publisher: ASSOCIATION RESTAURATION QUÉBEC Editor in chief: Nicolas Boullé Writers: Nicolas Boullé | Léa Charland-Demers | Dominique Tremblay | Martin Vézina | Vincent Woerner Graphic design: LMG et Alegria Design Advertising Tel.: 514 527-9801/1 800 463-4237 ARQ Info is published six times a year by the public affairs department of Association Restauration Québec. The articles may be reproduced without permission, provided that the source is mentioned.

Legal Deposit: Bibliothèque Nationale du Québec Bibliothèque Nationale du Canada 494386 D No ISSN : 1199-3472 ASSOCIATION RESTAURATION QUÉBEC 6880, Louis-H.-La Fontaine Montréal (Québec) H1M 2T2 Tel.: 514 527-9801 or toll free, 1 800 463-4237 Email: respub@restauration.org restauration.org The mission of the Association is to provide all of restaurateurs in Quebec complete services of information, training, discounts, insurance and government representation.

CONTENTS ON THE GO

4 HEADLINE NEWS

6-7 NEWS

BOARD OF DIRECTORS 2022-2023 Chairman of the Board of Directors: Mr Hugues Philippin, restaurant Chic Alors! (Québec) Vice-chairman: Ms Danielle Beaulieu, Hôtel Mortagne (Boucherville) Secretary Treasurer: Mr Éric Marin, restaurant Chez Milot (Sainte-Adèle) ARQ CEO: Mr Alain Mailhot Administrators: Ms Brigitte Gagné, du Péché Matinal (Longueuil) Ms Valérie Kennedy, Steakhouse St-Charles (Sainte-Thérèse) Mr Martin Lévesque, Traiteur L’Esprit Faim (La Prairie) Mr Jean-Philippe Martin, du Complexe Laviolette (Trois-Rivières) Mr Tony Priftakis, restaurants Saveurs des Continents (Gatineau) Mr Érick Tremblay, du Resto-Pub Belles & Bum (La Malbaie)

8-9-10 EVENTS

11-13 LEGAL ADVICE

14 ARQ FOUNDATION

15 PROUD SUPPLIER MEMBERS

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Ex officio chairman: Ms Claudine Roy, Auberge sous les arbres (Gaspé)

NOVEMBER 2023 — ARQ INFO

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ON THE GO

A R Q P E R M A N E N T S TA F F

Retirement for Alain Mailhot, ARQ CEO A page is turning in ARQ’s history books on December 31 as Alain Mailhot, current CEO of your Association, will be leaving his post following over 36 years of (extremely) good and loyal services!

He joined the ARQ on February 9, 1987, as an accounting manager, later also taking on membership services. In 2004, he worked as vice-president of administrative affairs, and then became president and CEO in 2014. He succeeded the ARQ’s CEO from 1985 to 2014, Bernard Fortin, who had recruited him in 1987 and who also brought a few months earlier to the ARQ François Meunier, who would become vice-president of public and government affairs. These three visionaries succeeded in putting their respective talents to the service of a common goal which they have now achieved: making the ARQ the most important association in the restaurant industry.

GROWTH A man of action and a fine negotiator, Alain Mailhot has always held to heart the development of the ARQ, which he felt provided unparalleled service to members. He therefore greatly increased partnerships to provide the maximum benefits to the restaurateurs who decided to join the ARQ. He was the principal architect of the Programme d’achats Privilège Plu$ (PAPP), established in 2006 and which is now a true success with over 3 100 members, $7.8 million in rebates paid to participating members and $318 million in purchase volume in 2022-2023!

As head of the ARQ, Alain Mailhot hit his stride as a working leader who was strategic, efficient, honest, and connected to his team.

Under his governance, the Association experienced a period of rapid, yet steadily managed growth as a result of defined planning.

RETIREMENT IN PART On January 1, Alain Mailhot will assume a new role as a special adviser. He will accompany Laurence-Oliver Malouin-Trudel, the ARQ’s current deputy CEO who will later be appointed CEO. For his dedication and unwavering commitment to the ARQ and the restaurant industry, the entire board of directors, the presidential order, the ARQ’s management and permanent staff would like to thank Alain Mailhot and wish him all the best in retirement!

NO-SHOWS

Quebecers agree with a penalty Last September, the Association Restauration Québec mandated Léger to conduct a survey with the Quebec population in relation to unhonoured reservations, commonly referred to as no-shows. 69% of the 1 009 respondents supported the idea of imposing a penalty between $5 and $20 per customer, charged to the credit cards of people who do not show up for their reservation.

Such statistics also support the survey conducted by the ARQ earlier this year

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among its members showing that the nuisance caused average annual losses of $50,000 per establishment.

WHAT SORT OF PENALTY? These new data will further fuel discussions initiated by your Association with the Office de la protection du consommateur (OPC) in order to have the option to impose penalties for reservations that are not respected.

“Currently, it is illegal for a restaurant

to charge a fee to a customer who does not show up for their reservation. But hotels, hairdressers, and dentists are permitted to do so. We are thus asking the government to change the regulations so we can do the same,” stated Martin Vézina, ARQ Vice President of Public and Government Affairs, in a La Presse article published in late October.

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NOVEMBER 2023 — ARQ INFO

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MEAANDCLHI N H E TETN EEWS

ENVIRONMENT

Shifting to sustainable business: where do we stand? Élisabeth Sirois Tourism Intelligence Network, Transat Chair in Tourism

Québec tourism organizations, including restaurants and hotels, are committed to the transition to more responsible and sustainable tourism, but a number of challenges are slowing down the shift.

An online survey conducted by the Transat Chair in Tourism for the Ministry of Tourism in May 2022 paints a picture of the sustainable practices in place within Québec tourism organizations that are showing an interest in this issue.

A LOT OF WILL, BUT LITTLE STRUCTURE No less than 70% of the tourism organisations surveyed consider sustainable development to be a priority within their activities. This issue is therefore at the heart of the operational priorities of the companies surveyed, even if its integration is not yet clearly defined. In fact, of the respondents who say they include sustainable development in their operations, only a quarter have an action plan and specific strategies.

Some 70% of Québec tourism organizations consider sustainable development to be a priority in their operations.

That said, organizations are committed to making the transition to more responsible and sustainable tourism; the survey results show that over 90% of them have implemented sustainable practices within their establishment out of personal conviction. Just over half (56%) have done so to set themselves apart, and 40% to remain competitive.

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MOBILIZATION AROUND RESPONSIBLE SOURCING In terms of eco-responsible measures adopted, the efforts of the companies surveyed are mainly focused on responsible procurement; almost nine out of ten (87%) say they are doing this, and a slightly higher number (89%) plan to start or improve their practices within the next two years.

The challenges surrounding greenhouse gases (GHGs) are a short-term priority.

Currently, only 30% of the tourism organizations surveyed have implemented measures to calculate, reduce or offset GHG emissions. Although this initiative is currently the least implemented of the eco-responsible practices studied, it is the second most important of the practices planned for implementation within the next two years, with 24% of respondents planning to take action. It ranks just behind practices aimed at encouraging more sustainable means of transport (27% plan to implement it, compared with 50% who have already done so).

SOME 70% OF QUÉBEC TOURISM ORGANIZATIONS CONSIDER SUSTAINABLE DEVELOPMENT TO BE A PRIORITY IN THEIR OPERATIONS.

HEADLINE NEWS

SUPPORTING THE LOCAL ECONOMY: A WIDESPREAD PRACTICE The rate of adherence to sustainable practices is varied. The survey reveals that supporting the local economy is the main social orientation of the tourism organizations consulted. In fact, almost all of them (95%) report that they already support local businesses and will continue to do so over the next two years.

Furthermore, the vast majority (86%) of the establishments surveyed say they promote local career opportunities (jobs that benefit the community, training/ skills development offered locally, etc.) and have ethical and responsible human resources management policies (equality/inclusiveness policy, conditions that promote the well-being, health and development of employees, etc.). Could a sustainable approach be part of the argument for attracting new talent?

Over the next two years, respondents also intend to focus their efforts on inclusion and community development. Some 88% of companies plan to contribute to the development and quality of life of local residents. Contributing to the development and quality of life of aboriginal communities and improving universal accessibility top the list of practices that are not currently in place, but which they plan to introduce within the next two years.

PERCEIVED IMPACTS Over 90% of respondents said they perceived at least one benefit from implementing sustainable practices.

The vast majority of respondents (93%) said they perceived at least one benefit from implementing sustainable practices.

In fact, 73% of them said that their responsible behaviour helped to convey a more positive image, which in turn improved the social acceptability of the

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company. More than half (56%) have also observed an increase in customer interest and appreciation.

However, the sector continues to face major challenges stemming from a lack of resources, whether financial, time-related, linked to the availability of manpower or in-house knowledge. Nine out of ten establishments say they have encountered at least one obstacle to implementing responsible actions.

PRIORITIZING ACTIONS AND FACILITATING MEASURES The adoption of sustainable measures is a practice that resonates with the tourism clientele. The vast majority (90%) of businesses surveyed actually perceive an interest in such products and services on the part of their customers.

In line with consumer desires, nearly eight out of ten organizations say that the level of priority given to sustainable actions is set to increase over the next two years.

One in three companies will treat sustainable development as a priority, while 47% will regard it as just another project.

Among the measures likely to help respondents increase their sustainable behaviour, financial assistance is by far the most popular (69%). In addition, 44% of organizations would like to share information on sustainable practices and their benefits in order to improve internal knowledge.

The rate of adherence to sustainable — practices is varied. The survey reveals that supporting the local economy is the main social orientation of the tourism organizations consulted.

NOVEMBER 2023 — ARQ INFO

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NEWS

C E B A R E PAY M E N T

ARQ working for a true extension On September 14, the federal government announced that the deadline for partial cancellation of CEBA (Canada Emergency Business Account) loans was extended to January 18, 2024, just three additional weeks.

To the ARQ, this is clearly inadequate and your Association is demanding more and better from the federal government. A few days later, on September 26, the members of the Quebec National Assembly unanimously supported the ARQ in its request for a true postponement of the CEBA loan repayment date.

The ARQ hopes that the federal government will hear this resounding message and change the established deadline by granting one year of additional time for restaurant workers to repay their

debts and receive a partial cancellation of this debt.

QUOI RETENIR? Le 18 janvier 2024, c’est la nouvelle date pour rembourser le CUEC et obtenir un pardon de 10 000 $ pour un prêt de 40 000 $ et de 20 000 $ pour un prêt de 60 000 $. C’est aussi la date jusqu’à laquelle vous pouvez présenter une demande de refinancement auprès de l’institution financière qui vous a accordé le prêt du CUEC pour profiter d’une prolongation jusqu’au 28 mars 2024 pour rembourser votre prêt menant à une radiation partielle.

WHAT YOU NEED TO KNOW January 18, 2024, is the new date for CEBA repayment and obtaining a

$10,000 pardon for a $40,000 loan or $20,000 for a $60,000 loan. Until this date, you can also apply for refinancing with the financial institution that granted you the CEBA loan, so you can obtain an extension until March 28, 2024, to repay your loan including a partial write-off.

OUTSTANDING LOANS AND INTEREST As of January 19, 2024, all outstanding CEBA loans will be converted into three-year loans (instead of two years as previous) at an annual rate of 5% interest. The new loan repayment deadline will then be December 31, 2026.

The ARQ is unceasingly exerting pressure in relation to this matter to bring changes that would allow our industry some breathing room.

E X PA N D I N G T H E D E P O S I T- R E F U N D P R O G R A M

Dates to keep in mind Environmental issues are among the greatest challenges that Quebec society must overcome in the coming decades.

Aware of this reality, the ARQ believes that reducing the volume of ultimate waste and adopting more sustainable practices are crucial challenges of our time. However, greening operations must be achieved using measures at a pace that takes into account the reality of restaurants.

As such, expanding the deposit-refund program is a major challenge on which your association has been focused for several years. Having successfully advocated for the collection of such waste free of charge for the vast majority of our industry, your Association has negotiated the parameters of this new

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collection service with the Quebec Beverage Container Recycling Association.

COLLECTIONS IN EFFECT As of November 1, restaurants with over 75 seats can take advantage of a collection service exclusively for products that were deposited before this date. Thus, the following containers are targeted: beer, soft drinks, and aluminum cans (e.g. juice, cider, or sparkling water).

Establishments with 20 to 75 seats will be required to participate in the program, but they are not eligible for the free collection service.

As of March 1, 2025, all “ready-to-drink” type containers that have at least 100 ml and no more than 2 litres will be targeted

ENVIRONMENTAL ISSUES ARE AMONG THE GREATEST CHALLENGES THAT QUEBEC SOCIETY MUST OVERCOME IN THE COMING DECADES.

by the program. This means that wine, spirits, and cider bottles, juice, milk, and water containers will be subject to this collection. In addition, also starting on that date, the collection service will be extended to all restaurants that have more than 20 seats. Restaurants with fewer than 20 seats are thus excluded from the collection.

NEWS

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ARQ WORKS FOR YOU!

Industry representation Over the last several weeks, the ARQ has been your voice in several projects and during different meetings.

REQUEST TO LIGHTEN REGULATIONS On September 20, your Association submitted a brief and participated in the parliamentary committee on Bill No. 17, the Act to amend various legislative provisions mainly for the purpose of reducing red tape. In this meeting, it argued in favour of abolishing the legal stamp for the SAQ and for greater freedom in the sale of alcoholic products for restaurants holding a license to sell alcohol.

MORE FLEXIBILITY IN TERMS OF IMMIGRATION On September 21, the ARQ presented a brief and participated in the parliamentary committee on immigration planning

in Quebec for the 2024-2027 period.

During the last meeting, the delegation of your Association advocated for the pilot project established under the temporary foreign worker’s program to be extended for the restaurant sector.

Furthermore, the ARQ recommended that the government open permanent economic immigration to restaurant professionals. The Association also advised the government to allow for more flexible francization in the workplace.

THE HOME STRETCH FOR WEB-SRM On September 29, your Association participated in a meeting on introducing the WEB-SRM and its most recent developments. The objective was to ensure a smooth transition beginning on November 1.

SUPPORTING HEALTHY FOOD On October 19, the ARQ also participated in the Food Processing Industry and MAPAQ Committee: Healthy Food Supply.

This program aims to increase the number of foods with quality nutrition or health benefits among the foods processed and offered in Quebec.

Over the last — several weeks, the ARQ has been your voice in several projects and during different meetings.

M A N DATO RY B I L L I N G

WEB-SRM: Temporary implementation exemption for new restaurants As you may be aware, a new technology will be replacing physical sales recording modules (SRMs) in the restaurant industry. From now on, WEB-SRM is going to be integrated into point of sale (POS) systems and must be used in all restaurants that open their doors after October 31.

Following discussions with the ARQ and finding that only one supplier was certified as of November 1, Revenu Québec announced that any operator of a new catering establishment would be temporarily exempt from the mandatory use of a certified POS, as well as to transmit the required information to Revenu Québec via the WEB-SRM, in the following situations: • the POS that it intends to equip the establishment has not yet been certified, but it is registered with Revenu Québec to obtain certification;

NOVEMBER 2023 — ARQ INFO

• the certified POS chosen cannot be installed due to installation timeframes beyond its control.

This exemption is in effect until February 29, 2024, inclusively, or until the certification of the chosen POS under certain conditions if occurring after that date, following approval from Revenu Québec.

To be clear, if you open a restaurant in the coming weeks and your POS has not yet been certified, do not worry, you can claim an exemption provided you meet certain criteria, in particular: • Specify the type of POS, informing Revenu Québec that the POS you intend to install has not yet been certified or is not yet available for installation. This POS must be registered with Revenu Québec to obtain certification;

Note that Revenu Québec must be contacted to have this exemption.

This exemption has no effect on the obligation to submit an invoice with the prescribed information at all times to your customers.

TRANSITIONAL PERIOD If you already own a restaurant, not to worry either! You have until May 31, 2025, to conform to the new measures on mandatory billing. This will leave enough time to verify the state of the market to make an informed decision for acquiring a certified POS.

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NEWS

MT L ÀTA B L E

The 11th edition in extra time!

MTLàTABLE’s 11th edition will take place from November 3 to 19, six evenings more than previous editions. The ARQ is proud to join the event as a friendly face that will bring together 135 restaurants!

These establishments are offering three-or four-service evening table menus at the fixed prices of $38, $53, $68, or $83.

Over the 17 days of MTLàTABLE, the people of Montreal and crowds of tourists will have the opportunity to explore

menus representing the diversity that has built the city’s gastronomic reputation.

Last year, more than 92 000 people participated in this great gastronomy celebration, with over 80% stating they wanted to do it again in 2023!

GASTRONOMY TOURIST ATTRACTION

diversity, new establishments, and Quebec’s quality products, the gastronomic capital easily attracts the attention of visitors. MTLàTABLE is an initiative of Tourisme Montréal, which works to position gastronomy as a flagship product in its priority markets.

In recent years, Montreal’s gastronomy has carved itself a select spot among Quebec’s tourist circuits. With its culinary

ONLINE SCAMMING

Google Maps giving you a call?

Don’t fall for it!

In recent weeks, there has been a scamming campaign targeting Quebec’s restaurants. The ARQ received many accounts in this regard: People are pretending to be “Google” and calling about modifying the information on your establishments which are listed on Google Maps, including the opening hours. You are then asked for $200,

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which is negotiated to $159, generally in an insistent and often threatening tone.

and to most importantly not pay anything!

Your Association would like to remind you that Google will never ask you for telephone payment information or guarantee you an advantageous placement among its products. We encourage you to check your Google My Business account for any information,

If you fall victim to this scam, we recommend you call the Anti-Fraud Centre, your bank, and the police. Share this information with your network!

EVENTS

A E

S A LO N A R Q CO N TAC T S O U TAO UA I S

Success in Gatineau with almost 100 visitors!

On September 26, your Association was at the Château Cartier Hotel & Resort in Gatineau to hold its Salon ARQ Contacts Outaouais, presented by Aliments du Québec. The event provided a space for some hundred participants to meet 48 product and service suppliers, and to discover the offerings of guest local biofood producers and processors.

TWO AWARD-WINNING RESTAURATEURS Furthermore, the ARQ highlighted the longevity of two of the region’s restaurants by awarding them its “Reconnaissance” awards.

Congratulationsto The BBQ Shop in Gatineau on its 10th anniversary and to La Toquade in Saint-André-Avellin on its 15th anniversary!

THE EVENT PROVIDED A SPACE FOR SOME HUNDRED PARTICIPANTS TO MEET 48 PRODUCT AND SERVICE SUPPLIERS.

Tony Priftakis, Administrator of the ARQ’s Board of Directors, Karim Filiou, owner of the The BBQ Shop in Gatineau restaurant, and Hugues Philippin, Chairman of the ARQ’s Board of Directors.

THE ARQ WOULD ONCE AGAIN LIKE TO THANK THE FOLLOWING CONTRIBUTORS:

NOVEMBER 2023 — ARQ INFO

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TRY

PA PAYA PA S S I O N F R U I T

LAUNCH DATE: FEB 6 2023

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EVENTS

85

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ANNIVERSARY

Celebrate the restaurant industry!

The Association Restauration Québec will be celebrating its 85th anniversary during a gala evening on November 21 in Montreal. This event is not to be missed!

The exceptional evening will take place in the grand halls of the Grands Ballets Canadiens located in the heart of Montreal’s Quartier des Spectacles. This event gathers restaurant industry stakeholders for a very memorable occasion.

Under the theme of restaurants as the 11th art (La restauration comme 11e art), the event will feature a high-quality program with performances by Gregory Charles and dance troupes from the National Dance School of Canada. The gala will be hosted by the talented Sébastien Benoit, a restaurant lover extraordinaire.

A GASTRONOMIC MASTERPIECE The evening will kick off with a cocktail orchestrated by three renowned chefs from Chefs Canada: Keith Pears, leader of the Bocuse d’Or Team Canada 2023-2025, Olivier Potier, specialist in chocolate, Christophe Sportellini, specialist in sugar, both part of the Canadian team at the 2023-2025 Pastry World Cup. This talented team concocts unique dishes inspired from the menu prepared by the caterer Parreira.

will feature dishes as spectacular as they are delicious! You will also have the opportunity to go behind the scenes of the preparation of all the dishes and appetizers, through pre-recorded footage.

The ARQ hopes to see you in great numbers for this anniversary gala and homage to our industry! All details are available at www.restauration.org.

To keep the ball rolling, a three-course banquet prepared by chef Franco Parreira

IN THE HEART OF THE QUARTIER DES SPECTACLES

Melany Bernier

The ARQ’s 85th anniversary gala will take place just steps away from the Place des Festivals. The event will unfold in the majestic halls of the Grands Ballets Canadiens, including the Atrium and Studio-Théâtre. This is the height of culture in Quebec—a place that will dazzle you with its beauty and grandeur!

RESTAURANT-LOVING SÉBASTIEN BENOIT RENOWNED ARTIST GREGORY CHARLES Gregory Charles is a multifaceted Quebec artist, passionate about music since he was a child. A classical pianist, actor, host, singer, choir master, professor, producer, entrepreneur, and lecturer, he first made his mark on television and radio before going on to show the world that he was born for the stage.

With more than two million concert tickets sold over his career, a record of 43 showings of his Noir et Blanc performance at the Montreal Bell Centre, one million records sold, and interactive concerts presented all over the planet (New York, Tokyo, Shanghai, Paris, London, Mexico, Los Angeles, Austin, Dallas, Marrakech, Stuttgart, Vienna, and more), Gregory is more than a master at the art of entertaining and spontaneously pleasing a crowd delivering just what they want.

NOVEMBER 2023 — ARQ INFO

Who better than Sébastien Benoit to host a gala honouring restaurants!

Sébastien has led the show Coups de food on the Zeste channel for nine seasons now! A tenth is confirmed for 2024! On his show, Sébastien has interviewed more than 50 artists with whom he’s visited the finest establishments in Montreal, Quebec City, and the province. In addition to being a confirmed music lover, sports fan, and seasoned traveller, he is indeed a real foodie!

Energetic, charming, friendly, and lively on all occasions, Sébastien Benoit is an accomplished artist with more than one trick up his sleeve, you can be sure!

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L EG A L A DV I C E

Me Hugo Vaillancourt, Lawyer DHC Avocats

P R OT EC T I O N O F P E R S O N A L I N F O R M AT I O N

Industry challenges and obligations Since September 22, 2023, a year after its entry into force, the Act to modernize legislative provisions as regards the protection of personal information entails new responsibilities and obligations in the private sector.

OBLIGATIONS Thus, the Act states you must: 1. Appoint a person to be responsible for the protection of personal information whose contact details are accessible through your website; 2. Similarly, establish a governance policy on protecting such information, written in simple and clear terms; 3. Conduct an assessment of privacy factors as required by law, in particular before disclosing information outside Quebec.

Implementing these obligations poses particular challenges with regard to the restaurant industry, including the management of information for your

customers’ reservations, using their personal information to set up newsletters, or creating e-mail lists to encourage customers to visit your establishment again—common practices that will need review in light of the new requirements of the Act. In fact, compliance with the new regulations regarding consent to the collection of personal information and its life cycle requires the use of such information in full transparency with your customers and in respect of the right to cease using it.

Additionally, the Commission d’accès à l’information proposes the following best practices: 1. Make an inventory of the personal information held by your company (or on its behalf by a third party) and to assess its level of sensitivity; 2. Keep this inventory up to date to account for any changes that may have occurred within your company;

3. Clarify the roles and responsibilities of the staff involved in protecting personal information throughout its life cycle.

To meet the challenges and requirements of the Act as well as tools and advice, visit the Commission d’accès à l’information du Québec (CAI) website.

The ARQ has also produced the document Politique de confidentialité et de gestion des renseignements personnels to help you in your process available at www.restauration.org.

1 Nouvelles responsabilités des entreprises, pistes d’action et bonnes pratiques, Commission d’accès à l’information – February 8, 2023

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A R Q F O U N DAT I O N

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A R Q F O U N DAT I O N AU C T I O N

A few days left to bid!

The mission of the ARQ Foundation to promote education and training in restaurant professions. For this and other reasons, it has for many years provided scholarships to students in restaurants to salute their perseverance and success, and has even provided financial support in the event of need.

Once again this year, you can take part in the ARQ Foundation auction.

All profits will be reinvested to encourage succession and allow the Foundation to pursue its mission! There are hotel packages, catering offers, and even gift cheques for sports activities, a WineEmotion dispenser with 8 bottles of wine, and many more lots!

The final bids will be verified on November 21, as part of the ARQ’s 85th Anniversary Gala. Scan the QR code to place a bid!

HUMAN RESOURCES

Le Collectif competition: Encouraging and training your employees The Le Collectif competition is back for its 4th year! It will reward three teams for their involvement and for their innovative, effective HR practices. A judging panel will decide the winners.

The competition is now open, so you have until May 2024 to submit your application.

Don’t miss out on your chance!

NOVEMBER 2023 — ARQ INFO

SCHOLARSHIPS

Rewarding the next generation of pastry chefs The Foundation provides scholarships throughout the school year. It recently supported students that participated in the competition for the best pastry/chocolate apprentice in Quebec and it would like to congratulate the three apprentices who excelled during this event.

Serena Ngiat is a student from the Institut de tourisme et d’hôtellerie du Québec (ITHQ) who is currently working at the Brasserie T (Montreal) and has won the competition title and trophy for the best apprentice pastry-chocolate maker in Quebec.

Maria Hagar (right in the photo) is a student from the École Hôtelière de la Capitale working at Le St-Amour (Quebec). On the podium in third place, Alexia Proteau (left in the photo) is also a student at the ITHQ working in Lecavalier-Petrone (Montreal) who stood out in the competition.

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PROUD SUPPLIER MEMBERS

Highlighting involvement of companies in our organization!

SIMMER INTERNATIONAL

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This will is to showcase local businesses by making them accessible to our one million members. Since 2010, we have had such beautiful stories to tell and thousands of offers to present to all Quebecers, thanks to your loyalty.

AI SOLUTIONS

Nadine Chouinard Tel.: 418 429-5099 orendaconseils.com

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THE FOODCOURT GROUP

VSAQ

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A new arrival in its sector, this business made its first acquisition and has the branding for the breakfast restaurant “Eggspress” under its assets. This acquisition has provided a solid foundation and immediate recognition to the company with its 13 locations, in addition to facilitating one of the core objectives, i.e. the growth and expansion of this brand in Quebec, as well as in Ontario.

Dany Pearson Tel.: 514 532-0852 lefoodcourt.ca/en/

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WILLIAM

The creator of Dirty Devil Vodka, our company offers the world’s first spirit blended with hyperoxygenated water by combining exclusive technologies with artisanal production techniques to create one of the world’s top-rated vodkas.

Red Kap specializes in manufacturing work clothes for several industries, including the restaurant industry. For nearly a century, we have understood that each customer has unique needs when it comes to uniforms, and thus our company aims to be your most reliable supplier.

Importations ÉDIKA Inc. is an import-distribution business that has been located in Montreal since 1990. As a coffee specialist and distributor of the best brands on the market, Édika has positioned itself as the reference in the field of high-quality espresso machines ranging from medium to high quality.

WILLIAM serves both the commercial and residential sectors. The spirit of this company reflects a desire to provide furniture of impeccable quality and style, with eco-friendly manufacturing.

François Tremblay Tel.: 514 831-5656 dirtydevilvodka.com

Tara Sigal Tel.: 514 589-5780 redkap.com

Didier Réolon Tel.: 514 374-0683 edika.com/en

Patrice Fontaine Tel.: 450 774-7607 gwwilliam.com/en/

Situated in the Parc industriel de Nicolet, Simmer International is a company specialized in fresh fish processing and portioning. The only fish packers-processors in Quebec, its clientele includes food markets, franchises, restaurants, as well as distributors such as fish mongers and merchants with producers including Fumée des Monts and many others.

ORENDA CONSEILS STRATÉGIQUES

Simon Duval Tel.: 819 293-8808 simmerinternational.com

PIVOT Since 2017, Pivot’s leaders, Yannick and Jérôme, have devoted their energy to creating an employee management platform specially designed for the restaurant industry.

Their goal is for Pivot, a major technological breakthrough, to improve human collaboration, an essential in a restaurant establishment.

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ORENDA Conseils stratégiques et leadership is a team of experts that supports leaders and their teams to develop their full human potential while expanding their business. Talent retention and team mobilization are substantial challenges in the current climate.

Our world class experienced team partners up with mediumand large-sized software companies to help them optimize their project proficiency by providing them with the best technical and strategic talents in the areas of artificial intelligence, machine learning, and IT cloud security.

CFHR FORMATIONS Established in 2014, the Centre de Formation Hôtellerie et Restauration (France) is the product of technical and pedagogical expertise forged through 30 years experience in the sector. The approach—based on active listening, knowledge transmission, and the search for quality work—allows everyone to take steps toward success.

Roger Porsan-Clémenté cfhr-formations.com