ARQ Info, Fall 2022

Publisher: ASSOCIATION RESTAURATION QUÉBEC

Editor in chief: Nicolas Boullé

Writers: Nicolas Boullé | Philippe Lanoix-Meunier | Sébastien Larosa | Dominique Tremblay | Martin Vézina | Vincent Woerner Collaboration: Me Dominique Senécal

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. This issue was published in 10,000 copies.

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.

BOARD OF DIRECTORS 2021-2022

Chairman of the Board of Directors: Mr Hugues Philippin, restaurant ChicAlors! (Québec) Vice-chairman: Ms Danielle Beaulieu, HôtelMortagne(Boucherville)

Secretary Treasurer: Mr Éric Marin, restaurant ChezMilot(Sainte-Adèle)

ARQ CEO: Mr Alain Mailhot Administrators: Ms Sophie Bisson-Dambremont, BistroMontebello (Montebello)

Mr Hugo Hamelin, RestaurantLeRougeVin (Trois-Rivières)

Ms Valérie Kennedy, SteakhouseSt-Charles(Sainte-Thé rèse)

Mr Martin Lévesque, TraiteurL’EspritFaim(La Prairie)

Mr Rémi Pelletier, DomaineChâteau-Bromont (Bromont)

Mr Tony Priftakis, restaurants SaveursdesContinents (Gatineau)

Ex officio chairman: Ms Claudine Roy, Aubergesouslesarbres (Gaspé)

CONTENTS

$5M to support entrepreneurship and economic recovery in Quebec City

Last month, Quebec City officially launched a major entrepreneurial contest, Défi-Québec. This new competition will support business start-ups, projects related to commercial and tourism recovery, and sustainable development projects aimed at implementing eco-friendy practices within companies.

Companies can submit their projects under one of three components: Entrepreneurial city, sustainable city, and commercial city.

The commercial city component is for the restaurant industry. For example, a restaurant could be eligible with a project that solves a labour issue through equipment acquisition and paying professional fees for the recruitment, integration, and training of immigrant workers.

This financial assistance may be up to $50,000 per project, for a total planned envelope of $5M. The deadline for submitting applications is December 14.

The terms and conditions of eligibility for Défi-Québec are available on the Quebec City website.

8 million tourists visited Montreal this summer

The latest statistics from Tourisme Montréal demonstrated that the Quebec metropolis welcomed 8 million tourists this summer, or 80% of the number of visitors who flocked here during the same period in 2019.

As for hotels, the report also provides positive results with an occupancy rate of almost 80% and overall revenues higher than in 2019. The average price of a room also increased by 18% compared to 2019. Business conferences have also risen: Major events have had an in-person participation rate of 60%.

Quebecers eating dinner a little earlier

Recently, Quebecers have returned to a tradition of having an early dinner. This is at least according to a recent article published in the daily newspaper La Presse

The 6 o’clock time slot has gained ground in Quebec since the pandemic. The number of reservations for this time slot has increased by 56% in Quebec compared to 2019, according to statistics from Libro, a Quebec reservation management platform.

The main explanations behind this turn of events are attributable to habits formed during the pandemic, and also the labour shortage. Due to a lack of staff, restaurants were forced to close kitchens earlier, sometimes as early as 8 or 9 p.m. Other establishments have changed their scheduling and now offer two services: one around 6 p.m. and the other around 8:30 p.m.

While border measures have been a major deterrent for international travellers, all federal screening, quarantine, and isolation requirements have officially ended on October 1. This is a decision that bodes well for the 2023 summer season. Tourisme Montréal is expecting 9.5 million visitors next year. Nevertheless, this is still far from the 11 million tourists who converged to the metropolis in 2019.

Many major conferences have been confirmed for the coming year, notably the World Congress of Neurology which expects 8 000 delegates, and the Conférence de l’Association Francophonepourlesavoir which is planned for 6 000 participants.

Accommodation revenues are also on the rise: They are expected to increase by 12% in 2023.

LAST MONTH, QUEBEC CITY OFFICIALLY LAUNCHED A MAJOR ENTREPRENEURIAL CONTEST, DÉFI-QUÉBEC.

Sources: Ville de Québec, La Presse, and Tourisme Montréal.

Lussier, a leading force in your region for over a century, is now Lussier.

We are here to listen, advise and provide the same dedication as we always have across all regions of Quebec.

Our mission remains the same: To find the best way to protect our client’s human and financial assets.

Discover our freshly renewed vision.

People at the heart of the industry

The ARQ’s RDV 2022 will take place on November 15, from 9 a.m. to 2:30 p.m., at the Voltigeurs de Québec Armoury in Quebec city. After two years defined by the pandemic, a theme naturally emerged for the programming of this not-to-be-missed and entirely free event: human relations.

as a tool to better connect with your customers and employees.

AN INDUSTRY WITH A HUMAN FACE

Entitled “Connecting with your teams: the only key to success in 2023!”, the first conference will be hosted by Nathalie Lehoux, former president of Pacini and Happy Consultante, and Martin Delarosbil of Happy Culture. They will share their ideas for building a winning corporate culture and identify best practices for connecting with your teams.

The second conference will focus on relationship marketing. It will be hosted by Hans Laroche, marketing expert and

implementation of an effective relationship marketing program.

To conclude the morning program, Xavier Gret, executive director of the Conseil québécois des ressources humaines en tourisme (CQRHT: Quebec council on human resources in tourism) will discuss the process of continuous training as a means of better connecting with customers and employees. He will present the advantages of continuous training for your employees, especially when it comes to retaining them. This experienced hotel and restaurant manager will also discuss how the CQRHT can help you train your workforce.

Note that during this educational morning, an award will be given to a Quebec restaurant.

How is the relational approach at the heart of our industry? How does the human element fuel the restaurant sector? How do you build lasting relationships? How can we foster our relationships with our employees and customers? The RDV 2022 will offer participants some food for thought on all these questions, notably through three conferences.

The first one will present best practices for connecting with your teams; the second one will look at relationship marketing and the third one will focus on continuous learning

co-owner of R3 Marketing. He will show you the best ways to increase your revenues, increase the frequency of your customers’ visits and retain them through the

Aliments du Québec will highlight the excellence of an establishment in showcasing local products by awarding it the PrixrestaurateurAlimentsduQuébec au menu

After two years defined by the pandemic, a theme naturally emerged for the programming of this not-to-be-missed and entirely free event: human relations.

GENERAL MEETING

To conclude the RDV 2022, starting at 1:30 p.m., the Annual General Meeting of ARQ members will allow members to take stock of the actions accomplished by the Association over the past year.

It will also be an opportunity to meet the new members of the ARQ Board of Directors for the coming year, 2022-2023, and to discuss with them the hot issues that will be closely scrutinized by the ARQ in the coming months. Particular attention will be paid to the issue of tip sharing, as well as to the labour shortage.

For more information and to register for free, visit restauration.org/rdv

2022: IN PERSON AND BEHIND YOUR SCREEN!

Please note that this year’s event will be held in a hybrid format, offering great flexibility for ARQ members and non-members alike. The morning conferences will be broadcast online only, while the Annual General Meeting, which will begin at 1:30 p.m., will be available online and open to members who wish to attend in person.

RDV 2022 Programming

9:00 a.m. - 9:15 a.m.

RDV 2022 OPENING AND WELCOME

9:15 a.m. - 10:00 a.m. - Conference CONNECTING WITH YOUR TEAMS: THE ONLY KEY TO SUCCESS IN 2023!

A conference delivered by a duo with the same DNA in terms of corporate culture! The co-founder of Happy Culture with his ideas on building a winning culture, and a former (Happy) president of Pacini who knows the industry. They will identify the best practices to connect with your teams, the only key to success!

By Nathalie Lehoux, Former Happy president of Pacini and Happy Consultante, and Martin Delarosbil of Happy Culture

10:05 a.m. - 10:50 a.m. - Conference INCREASE YOUR SALES WITH RELATIONSHIP MARKETING

Discover the best ways to increase your revenues, increase the frequency of customer visits and increase customer retention at your restaurant through the implementation of an effective relationship marketing program.

By Hans Laroche, marketing expert and co-owner of R3 Marketing

10:50 a.m. to 11:00 a.m.

AWARDING OF PRIX RESTAURATEUR ALIMENT DU QUÉBEC AU MENU

11:05 a.m. to 11:30 a.m. - Conference

CONTINUING EDUCATION, AN ASSET TO BETTER CONNECT WITH CUSTOMERS AND EMPLOYEES

100% on line 100% on line 100% on line

The third part of our program will focus on the possibilities that continuous training can offer you to better connect with your customers and employees. To this end, our speaker will present the benefits of continuous training for your employees, particularly in terms of retention.

By Xavier Gret, Executive Director, Conseil québécois des ressources humaines en tourisme (Quebec Council of Human Resources in Tourism)

13:30 p.m. to 14:30 p.m.

ANNUAL GENERAL MEETING

GOOD REASONS to attend RDV 2022

THERE, REMOTELY... IN THE COMFORT OF YOUR OFFICE!

QUICKLY DONE, WELL DONE! THE RDV IS ONLY HALF A DAY LONG!

NEW KNOWLEDGE WITH OUR GUESTS!

100% FREE AND EASILY ACCESSIBLE ON OUR SOCIAL MEDIA!

PART OF THE MEETING!

XAVIER GRET

HANS LAROCHE

MARTIN DELAROSBILNATHALIE LEHOUX

Answers from the CAQ in relation to the restaurant industry’s challenges

On October 3, the Coalition Avenir Québec (CAQ) won an overwhelming majority of seats in the provincial elections, taking the helm of the Quebec government for the next four years. During the election campaign, your Association questioned all the main political parties on the priority issues of Quebec’s restaurant industry. These are the CAQ’s answers to the questions asked by the ARQ.

First, the ARQ asked the CAQ whether the CAQ would amend the Actrespecting labour standards to allow restaurateurs (who wish) to implement a tip-sharing policy. The party representatives responded that they wanted to reach a consensus between the representatives of the employers and of the employees. They also noted that a working committee was established in spring 2022, at the request of the ARQ, to examine and discuss the issue.

Then, the ARQ wanted to determine whether the CAQ would commit to bring the business meal tax credit back to 100% and whether it considered making the payment schedule of this credit quarterly. The party has recognized the need for further examination of this issue and has committed to studying it.

SPECIFIC IMMIGRATION PROGRAM

Your Association questioned the CAQ to determine whether the party was committed to negotiating a new immigration component for the biofood sector with the federal government to address the critical need for workers? On this point, the CAQ stated that it wants to work with the federal government to meet labour needs, including through the renegotiation of the Canada–Quebec Accord relating to Immigration.

Subsequently, the ARQ asked the CAQ about potentially delaying CEGEPs’ return to school by two weeks, so that it would start the day after Labour Day and thus allow students to remain in the labour market throughout the high season. To this question, the CAQ answered clearly that this option would not be considered.

DUTY STAMPS ON BOTTLES

The ARQ also asked the CAQ whether it was committed to implementing another method to verify alcoholic beverages than the outdated SAQ duty stamp. Unfortunately, the CAQ currently considers the duty stamp the only tool to apply the regulation of the sale of alcohol in restaurants and bars. It therefore does not plan to implement another method of control, but the party remains open to listening to and studying suggestions from the industry.

Finally, your Association asked whether the CAQ was prepared to grant restaurants the right to act as wine cellar managers? Regrettably, the CAQ stated it did not intend to allow restaurateurs to operate their businesses as wine cellar managers. The party believes that the expansion of services must be through the SAQ exclusively.

FUTURE REPRESENTATION WORK

Important representation work before the government therefore awaits the ARQ, which will continue advocating for these projects during the new CAQ mandate.

The arrival of new ministers and the openness shown by the party for some of these projects, however, allow us to foresee a potential for progress on the government’s positions on the priority needs of Quebec’s restaurant industry.

The ARQ also plans to contact the various opposition parties that will sit in the National Assembly to remind them about our challenges.

Your Association is thus committed to pursuing its work of promoting and representing the interests of our industry to the government. In a context of labour shortage, indebtedness resulting from the pandemic, and the surge in inflation, we are convinced that the industry’s demands are reasonable and necessary.

Your Association is thus committed to pursuing its work of promoting and representing the interests of our industry to the government.

Montreal says goodbye to plastic bags

On September 27, the City of Montreal’s by-law to prohibit the distribution of plastic shopping bags in retail stores and restaurants, including those offering takeaway or delivery meals, officially came into force. Since then, plastic bags have been prohibited, regardless of thickness or whether composed of degradable (oxo-degradable, oxofragmentable, biodegradable, or compostable) or non-degradable plastic. However, some exceptions have been provided for in the by-law, specifically for bags to carry foodstuffs, reusable shopping bags, and recyclable paper shopping bags.

Additionally, as of March 27, 2023, the by-law also provides for prohibiting distribution of other items made of

single-use plastics, including those composed of degradable plastic, for consumption on site, take away, or in deliveries. Several items with identification codes ranging from 1 to 7 will be prohibited, including plates, sticks, straws, utensils for on-site and takeaway consumption, etc. However, several types of plastic packaging which can be recycled will still be permitted.

STAY IN THE LOOP

In recent months, even recent years, many environmental measures to combat climate change have been announced by various levels of government. Several affect the restaurant industry, including the expanded deposit for all beverage containers between 100 ml and 2 L,

coming into effect in May 2023, and the prohibition of six categories of items made of single-use plastics by the federal government in December 2023.

The Government of Quebec has also adopted the Stratégiedevalorisationdes matièresorganiques in summer 2020, which will be implemented in the coming years.

The ARQ will continue presenting the industry’s views on these issues and will keep you informed of any by-laws coming into force.

MAJOR PROJECTS

ARQ works for you!

Here is a follow-up on the Association’s various ongoing projects.

ECOLOGICAL CONTRIBUTION PROJECT OF THE CITY OF MASCOUCHE

The ARQ is continuing its presentations to officials in the cities of Terrebonne and Mascouche. During a meeting held in October, the issues surrounding ecological contributions were raised. The cities have postponed the adoption of the regulation, which gives us more time to adapt certain terms of the regulation, including the obligation to provide reusable tableware in the dining room.

TIP-SHARING COMMITTEE

In October, the committee met one last time to finalize the report summarizing the participants’ expectations, requests, and discussions. It has been delivered to the cabinet of the Ministre duTravail for evaluation.

CNESST SUPPORT SERVICE

The Association had a meeting with the Commissiondesnormes,del’équité,dela santé et de la sécurité du travail (CNESST) to discuss support services for employers who want to welcome temporary foreign workers.

STEERING COMMITTEE ON DIGITAL TRANSITION

In collaboration with the Conseilquébécois des ressources humaines en tourisme (CQRHT), the ARQ participated in a steering committee on digital transition. The latter aims to help employers adopt technologies in a context of labour shortage.

STEERING COMMITTEE FOR ANALYSIS ON THE PROFESSION OF COOK

The committee, which aimed to produce a new professional standard for assistant

cooks, met in September and agreed that it would be beneficial to review the standard for cooks to meet the needs of all segments of the restaurant industry. This analysis is a great step toward the professionalization of the profession. The Association is also involved in the following:

Food Processing Industry and MAPAQ Committee: Health Food Supply; Committee on the French Intern Reception Program;

Working Committee on Offenders; Committee on Commercial Activity Data in Montreal; Associate Committee of ÉcoEntreprises Québec (ÉEQ).

Up to $90 000 for innovative tourism projects

Are you innovating? The MT Lab, a start-up business incubator dedicated to tourism, culture, and entertainment, recently launched a call for projects aimed at introducing innovative solutions within Quebec tourism companies. This financial support will enable the recipient company to cover 50% of its total project cost, up to $90 000. Registrations are open until January 31, 2023.

Two types of businesses are eligible for this funding: tourism companies that seek to innovate and have found a solution from an innovative company, and companies that are already in the marketing phase and seek to implement a solution with a potential buyer in the tourism sector.

Companies wishing to participate in this call for projects must provide solutions to

one of the following problems: Increase the productivity, competitiveness, or efficiency of tourism enterprises; reduce the labour shortage; reduce the environmental footprint of tourism activity; and encourage the digital shift of businesses.

INNOVATION

As part of this support, tourism companies deemed as beneficiaries will be able to develop their offer or solve a specific problem through innovation. This call is an opportunity to develop business projects and test products in a very attractive market.

The MT Lab was created by the Université duQuébecàMontréal (UQAM) and Tourisme Montréal. Located in Montreal’s Quartier des spectacles, it is a meeting

place, a start-up accelerator, and an exchange platform that accompanies companies with innovative solutions for major players in the industry.

Located in Montreal’s Quartier des spectacles, it is a meeting place, a start-up accelerator, and an exchange platform that accompanies companies with innovative solutions for major players in the industry.

For information or registration, see www.mtlab.ca

MTLàTABLE Back to Its Original Formula

On its 10th anniversary, MTLàTABLE, a partner of the ARQ, returns to its former glory and the classic formula that made it a success. From November 3 to 13, some 100 restaurants will be offering three- or four-service table d’hôte menus at the fixed prices of $35, $45, $55, or $75.

Over the 11 days of the event, which takes place under the themes of gastronomy, tourism, and Quebec terroir, foodies will be able to discover or revisit the participating Montreal establishments spread across several districts of the city. Once again this year, the chefs’ menus have taken inspiration from the seasonality and abundance of crops to successfully reflect the diversity of the culinary offer of the Quebec metropolis.

“The MTLàTABLE 2021 edition was unprecedented given the global situation. We are excited to hold the event in its classic formula, which everyone enjoyed. Montreal is a popular destination due to its diverse, creative, quality culinary offer and the work of the chefs who create it,” said Manuela Goya, Vice President, Destination Development and Public Affairs, at Tourisme Montréal

MAJOR TOURIST ASSET

In recent years, Montreal’s gastronomy has carved itself a select spot among Quebec’s tourist circuits. With its culinary diversity, new establishments, and Quebec’s quality products, the gastronomic capital easily attracts the

attention of visitors. Tourisme Montréal is also working to position gastronomy as a flagship product in its priority markets.

“Tourisme Montréal has always said that one of the best ways to discover a city is to explore its culinary scene. And it rings true here, as gastronomy has become an inseparable feature of Montreal’s identity. We are inviting you to enjoy hundreds of local and regional products that will be served by creative chefs,” said Yves Lalumière, President and CEO of Tourisme Montréal.

Madame Chose Awarded for Decor

The Madame Chose restaurant (ARQ member) received three prestigious awards at the 15th edition of the GrandsPrixduDesign gala held on September 16 in Quebec City. The establishment of the Restos Plaisirs group in the Galeries de la Capitale in Quebec City stood out thanks to its spectacular decor by designer Olivier Dufour of the Lucid Dream by Dufour studio.

In addition to receiving a Grands Prix duDesign, a distinction given to the 50 best Quebec projects, Madame Chose also won two other trophies: a platinum award-winning title in interior design in the subcategory “Restaurant over 1 600 sq. ft.” and a special award (interior and collaboration).

COLOURFUL

“Madame Chose is intriguing! Wonderful work! Inspired by a childhood memory, the space is submerged in a warm atmosphere; a feat considering this context of a shopping centre,” commented the judging panel of the annual gala.

The decor and ambiance of the restaurant are based on the character Madame Chose, a charming, eccentric, and mysterious old lady who invites guests into her home to share her unique way of celebrating life.

MORE AWARD-WINNING ESTABLISHMENTS

Other restaurant establishments also distinguished themselves in the GrandPrixduDesign. We can mention the winners IRU Izakaya (Brossard), Restaurant H3m (Montreal), G.O.A.T Grill (Montreal), Le Parlementaire (Quebec), Le Portovino (Laval), Ben & Florentine (Montreal), Ubora (Saint-Hubert), Spritz (Gatineau), Osmo X Marusan (Montreal), as well as Café Chez Teta (Montreal).

This year at the GrandsPrixduDesign, nearly 1 200 projects were evaluated by an international panel composed of 62 members and scored according to specific criteria, including aesthetics, form, function, creativity, originality, innovation, and more.

The establishment of the Restos Plaisirs group in the Galeries de la Capitale in Quebec City stood out thanks to its spectacular decor by designer Olivier Dufour of the Lucid Dream by Dufour studio.

Photo: Groupe Restos Plaisirs

A gourmet revival for St. Lawrence River marine algae

The ARQ publishes in full the text of Lucie Beaulieu, Professor of Food Sciences at the Université Laval. Her work primarily focuses on the exploitation of marine biomass. This article is part of the series “St. Lawrence River: In Depth” which focused on the fauna, flora, history, and issues facing this mythical river, published on the Franco-Canadian website “The Conversation.”

Seaweed hasn’t become part of the human diet just yesterday. In Asia, its consumption is well anchored in culinary tradition. As an example, the famous dashi, a tasty Japanese broth.

Lesser known in the West, seaweed is a traditional food source in some coastal areas of Iceland, Ireland, France, Denmark, Norway, the United States, and Canada.

About fifty types of algae are consumed around the world. The most commonly commercially available are nori (used for sushi), dulse, himanthalia or sea spaghetti, sea lettuce, wakame and Atlantic wakame, and royal kombu.

Several of these types of marine algae are found in the St. Lawrence River.

Their abundance, versatility, and quality make this resource a real asset for Quebec. An asset that absolutely must be discovered.

I have had an interest in the potential for marine algae and its development in food for twelve years. My research activities focus on studying the algae in the St. Lawrence and their components. Recently, our research team at the Institute of Nutrition and Functional Foods at the Université Laval investigated the gastronomic potential of dashi from Quebec seaweed.

ST. LAWRENCE ALGAE

Large marine algae (seaweed) live in salt waters along the coastlines of oceans, seas, and rivers. They are highly diverse in size, shape, and colour. Marine algae are categorized by their colour according to the pigment they contain: green, brown, red.

Quebec’s cold waters are conducive to their growth. The very low level of industrial or urban pollution in some locations is an asset. Cultivation activities can be established without problems associated with the accumulation of heavy metals or pathogenic microorganisms (which can cause disease).

With a 6 000 km coastline, crossing the regions of Gaspésie, the North Shore, and the Lower St. Lawrence, the maritime estuary and Gulf include 346 species of algae. Fifteen of these species were certified in 2022 as “Smarter Seafood,” a Quebec certification that aims to introduce new marine products to the population while supporting the sustainable use of the resource.

Seaweeds are available in different forms, i.e. fresh, dried, blanched, frozen, in flakes or spices, and even already processed (ready-to-eat such as pesto, relish, tartar

mixture, etc.). Incorporating St. Lawrence algae into common products such as dressings, bread, beer, chocolate, cheese, yogurt, salt and spices, as Gaspésie or Lower St. Lawrence have done, has become increasingly popular.

In restaurants, chefs have also mastered how to incorporate Quebec’s algae: This has encouraged revisiting traditional recipes and opening pioneering paths in gastronomy.

IN RESTAURANTS, CHEFS HAVE ALSO MASTERED HOW TO INCORPORATE QUEBEC’S ALGAE: THIS HAS ENCOURAGED REVISITING TRADITIONAL RECIPES AND OPENING PIONEERING PATHS IN GASTRONOMY.

THE VIRTUES OF ALGAE FOR HEALTH

These sea vegetables contain fibre, protein, vitamins, and minerals that make them nutritionally attractive and prevent certain conditions, such as obesity. Interest in integrating them into food is growing as a result.

In addition to wanting to eat healthy, the locavore movement (which raises awareness of the importance of sustainable local resources), the promotion of local produce, gastronomy, and culinary innovation have also inspired seaweed being introduced on our plates. The most common are those used in sushi, salads, soups, even desserts, or as a seasoning and flavour enhancer.

SEAWEED FLAVOUR

Phycogastronomy (culinary science of seaweed) has recently been established to develop a collaborative approach between researchers and professional chefs. It aims to support culinary creations on a scientific basis, and to encourage the consumption of algae among the general public.

Consumer acceptance of these new seaweed products, however, depends on their organoleptic properties, in particular aroma, taste, and a combination of the two, flavour.

Algae have very specific taste produced by minerals, sugars, and many volatile organic compounds. This taste is closely related to umami, which is referred to as the fifth flavour complementing the other four known (acid, sweet, salty, bitter).

Amino acid compounds, such as glutamate and aspartate, as well as substances derived from nucleic acids dissolved in the cells of certain algae, especially nori, are a source of umami flavour.

Glutamate, an amino acid naturally found in food, is used as a flavour enhancer in cooking. It can be found in Parmesan, ripe tomatoes, fish, and soy sauce. Some species, in particular kombu and several other brown algae, have a pronounced iodine taste. Iodine, potassium, and sodium also provide a marine taste.

Sweet kelp (royal kombu) contains a sugar, mannitol, which produces its characteristic delicate, sweet taste. Algae can also emit odours or release flavours associated with volatile organic compounds. Descriptors are commonly used to define the aromas of algae (marine, sulfur, vegetable, woody, spicy), which are associated with multiple compounds. Since sensory characteristics are linked to the consumer acceptance of a food, many studies have explored the aromas of algae and the impact of their incorporation into a food.

QUEBEC SEAWEED DASHI

One of the most famous algal dishes is a Japanese specialty called dashi, which means “cooked extract,” a soup broth made from Japanese kombu algae.

Dashi is a very good example of the umami taste, because its cooking process extracts a large amount of glutamate. In order to effectively conduct our research to produce a Quebec dashi, we selected two algae because of their consumption history, availability, and culinary interest: red dulse (sea bacon) and brown royal kombu (sea lasagna).

broths were thicker with a higher amount of carbohydrates, sweet, fruity, herbaceous aromas, and interesting umami flavour potential. The dulse is therefore the alga that produced a dashi more diversified in aroma and rich in umami flavour.

Consumers are intrigued by the idea of eating St. Lawrence algae and curious to learn more about their origin. As a result, algae can make its way onto menus and, in the future, be even more present in our daily meals!

Consumers are intrigued by the idea of eating St. Lawrence algae and curious to learn more about their origin. As a result, algae can make its way onto menus and, in the future, be even more present in our daily meals!

Broth production was monitored at different temperatures and cooking times. Analysis was performed for chemical composition (minerals, proteins, and carbohydrates) as well as sensory physicochemical characteristics (colour, texture, umami compounds, and volatile organic compounds).

The results showed that nutrients of the algae were preserved in broths. Those produced with royal kombu were more colourful, richer in minerals, and had salty, marine, and vegetable aromas. The dulse

Selling shares to keep the best assets

With the labour shortage in the restaurant industry, a restaurateur couple from Drummondville have taken drastic measures to ensure the loyalty of some of their employees.

Daniel Paulin and Julie Arel, co-owners of La Muse, chose to make two of their most senior employees partners by offering them 49% of their company’s shares at a very reasonable price. With this gesture, the couple wanted to bring some fresh air into their establishment.

WHEN OPPORTUNITY KNOCKS

The establishment’s new co-owners are Janie Vincent, 27, server at the Muse for nine years, and Olivier Michon, 25, cook for four years. The two young employees didn’t bat an eyelid before accepting this offer which had seemed to fall straight from the sky.

“I was interested right away,” said Janie Vincent. After working in another company after her studies, she returned to the restaurant because she missed the place and the atmosphere. “I studied in entrepreneurship and business development. Becoming a co-owner of a restaurant that I also know really well made sense to me.”

It was the same for her fellow cook. “I always wanted to have my own restaurant. It was a golden opportunity for me. It was a no-brainer.”

For his part, Daniel Paulin saw this as an opportunity to curb the successive departures of employees. “In recent years, we have had a lot of staff turnover,” he explained. “The departing employees said they wanted to take on new challenges. We thought, let’s offer them a real one! It was also a way of ensuring that the best people stayed with us.”

MOTIVATION

According to Daniel Paulin, his new business partners have been redoubling their efforts since they acquired shares in the company. “With this new title comes new tasks and new responsibilities,” exclaimed Janie Vincent. “Investing more of our energy and hard work is a must. We are even more motivated to make it successful.”

In addition to ensuring a certain continuity in the company, the addition of Janie and Vincent as co-owners has given the couple a rejuvenated sense of motivation. “Everyone is more motivated,” Daniel Paulin confirmed. “Of course a young team keeps us driving forward. We are not the type of owners who drop in once in a while to check if everything is OK. We like to be in the heat of action. A dynamic team is what we have always been at La Muse.”

LEARNING

Everyone has witnessed that the relationship between the four managers has never been better and the restaurant’s decisions are made in concert.

“We are a real team of managers,” said Olivier Michon. “We make decisions together, the four of us, but personally, I see it as a relationship of mentors and mentees. Daniel and Julie have a lot of experience in the restaurant business. They still have a lot to teach us.”

IN GOOD HANDS

The entrepreneur couple, who have been working 30 years in the restaurant industry, are nowhere near pulling out of business. Having new partners has even given them motivation for other projects. “For now I don’t see myself doing anything else,” stated Daniel Paulin. With four managers, we definitely have more latitude to do other things. I’m not closing the door on opening another establishment in the future.”

One thing is for sure, the future of La Muse is in good hands. “My goal is to stay for a long time and to continue progressing in the company and taking on more tasks.

And if one day I am called to take over, I would certainly be interested,” concluded Olivier Michon.

“In recent years, we have had a lot of staff turnover. The departing employees said they wanted to take on new challenges. We thought, let’s offer them a real one! It was also a way of ensuring that the best people stayed with us.”

Daniel Paulin, co-owner of La Muse (Drummondville).

SALON ARQ CONTACTS

Visiting the Lower St. Lawrence region

Last September, the time came for the ARQ to visit the Lower St. Lawrence region as it was the chosen location for Salon ARQContacts, which was presented by the AssociationQuébécoisedel’industrie delapêche (AQIP). On site, nearly 50 exhibitors awaited visitors to offer their products and services. Among them, many local biofood processors participated

to introduce the product of their work to the local restaurateurs.

These kinds of regional activities are a great way for the ARQ to meet its members who may not have the opportunity to travel to participate in other activities in major city centres, while also facilitating networking between local businesses. It is an honour each time for

the Association and its members to be made feel so welcome and to have in-person discussions with industry professionals.

Here is a small summary in photo of the event that we hope will motivate you to visit the next fair, which will take place in Quebec City on November 15! We’re waiting for you!

SalonARQContacts are opportunities for discussions, tastings, and partnerships; all in an atmosphere of networking with local service companies.

The ARQ’s presence in the region is also an opportunity to attract the interest of local media on the current challenges experienced by restaurateurs.

UPCOMING SALON ARQ CONTACTS

THE ARQ WOULD

TO THANK THE FOLLOWING COLLABORATORS FOR THEIR CONTRIBUTION:

Quebec

Take control of your

orders

Me Dominique Senécal

Avocats

RESOURCES

Resignation or dismissal: Be informed

Has the employee resigned or been dismissed? The consequences for each clearly differ.

An employee who resigns may not claim from their employer the compensatory indemnity provided for in Section 82 of the Act respecting labour standards as they have taken the initiative to freely and voluntarily terminate their own employment.

Section 82 of the Act respecting labour standards provides that:

82.“The employer must give written notice to an employee before terminating his contract of employment or laying him off for six months or more.

The notice shall be of one week if the employee is credited with less than one year of uninterrupted service, two weeks if he is credited with one year to five years of uninterrupted service, four weeks if he is credited with five years to ten years of uninterrupted service and eight weeks if he is credited with ten years or more of uninterrupted service.”

The purpose of Section 82 of the Act respecting labour standards is to notify the employee that the employment relationship will be terminated and to provide them with a reasonable timeframe to find new employment. If the employer refuses to allow the employee to work and to remunerate them during the timeframe, they have dismissed their employee in regard to Section 82. As a result, the employer must pay the employee the compensatory indemnity in relation to the aforementioned section. For example: two (2) weeks of pay to the employee if credited with one (1) year to five (5) years of uninterrupted service. However, Section 82 does not apply to an employee:

1. who has less than three (3) months of uninterrupted service;

2. whose contract for a fixed term or for a specific undertaking expires;

3. who has committed a serious fault;

4. for whom the end of the contract of employment or the layoff is a result of superior force.

The employer is responsible for proving an employee has well and truly resigned. In the event of any ambiguity, resignation cannot be concluded, dismissal, as well as its consequences, shall apply.

Advantages of ARQ Membership

The mission of the Association Restauration Québec (ARQ) is to provide all member restaurateurs throughout Quebec with comprehensive information, training, discounts, insurance, and government representation services. Today, it is composed of 5 000 members!

SAVINGS THAT MAKE A DIFFERENCE!

Thanks to several major partnerships, ARQ members can benefit from significant savings on their daily fees.

Potential saving of $11,000 per year, and more:

ARQ purchase program $3,020

Visa $2,475

Mastercard $1,170

Occupational health and safety mutual $2,754

Legal service and accounting service 30 minutes free - 15% on fees

LARGEST PURCHASING PROGRAM IN QUEBEC!

Since 2006, the Programmed’achatsPrivilègePlu$ (PAPP) has made considerable savings possible for ARQ members, while also obtaining discounts on their purchases from over 100 partners!

The ARQ purchasing program:

> Almost 3 000 participating members;

> $4,200,000 in kickbacks provided in 2020-2021;

> A “wine and spirits” offer;

> A purchase volume of $149 million from program partners.

ONE-STOP-SHOP FOR INFORMATION!

Did you know that ARQ members have access to information officers who can answer any questions regarding legislation, regulation, and other restaurant-related matters? It’s simple and free of charge (service included in membership).

ARQ WEBSITE Have You Registered for the Member Area?

To simplify members’ lives, the ARQ has created an entirely and exclusively reserved area on its website, restauration.org

Primarily used to manage transactions, the Member Area allows you to renew your membership online with a single click, manage your profile, and view exclusive documents

AS EASY AS 1 2 3

DEFENDING YOUR INTERESTS!

The ARQ is a key player and an essential voice in all matters that may in some form affect restaurants in Quebec. Some results achieved by the ARQ:

> Relaxation of laws and regulations governing alcohol sale and service;

> COVID-19 federal and provincial assistance;

> Implementation of the single permit per establishment category;

> Maintenance of tax credit for reporting tips.

1-800-463-4237

To create your account, visit the ARQ website at restauration.org and click on either of the two “Member Area” icons on the homepage. You will then be redirected to the home page of the Member Area. Click on “Créer votre compte” and follow the instructions displayed. To login for your first time, you will need your membership number which you can find on your membership certificate or on your membership or renewal invoice.

If you need help to create your account, please contact the ARQ at 514-527-9801 or toll free at 1-800-463-4237!

PRIX “RECONNAISSANCE”

Lower St. Lawrence restaurants awarded for longevity!

On September 20, the ARQ Foundation, which is headed by the ARQ, presented its Prix “ Reconnaissance” to three institutions in the Lower St. Lawrence region to celebrate their establishment and longevity, while congratulating the owners on their achievements.

The Foundation thus celebrated the 20th anniversary of Yin Yan Sushi, co-owned by executive chef Dany Roy and Yan Hallé; the 45th anniversary of Dixie Lee, co-owned by Nicolas Morin and restaurant manager Cynthia Rioux; and the 55th anniversary of Presto Pizzeria, co-owned by Michel Dechamplain and Carolle Cauchon. The awards were presented at the SalonARQ ContactsBas-Saint-Laurent, organized by the Associationquébécoisedel’industrie delapêche(AQIP), and held at the Hôtel Rimouski in Rimouski.

PRECURSOR

Open since 2002, Yin Yan Sushi has 20 years to celebrate. As well as being the first sushi bar in Eastern Quebec, the establishment continues to stand out through its expansive product and service offer, and its great respect for oriental culinary tradition and its associated techniques.

“Twenty years ago, we were the first in the region,” explained Yan Hallé. “Early on, people definitely thought eating raw fish was strange. But sushi has become so democratized since. Yin Yan always maintained quality products and also remained quite traditional. We offer something different to the popular sushi chains. It is what continues to set us apart.”

A MARK OF TRUST

Established in Rivière-du-Loup since 1977, this year Dixie Lee celebrated its 45th anniversary. The fast food establishment, which has been defined by more than one generation, is still to this

day a gourmet institution acclaimed not only by customers, but also the many visitors from the region.

“45 years is such an achievement. We are unbelievably proud! All credit to our employees and our customers who have been with us for years. Dixie Lee is a trusted name and it is the ultimate family restaurant throughout the east of the province,” said Nicolas Morin.

that built its reputation as one of the regional leaders in today’s restaurant industry.

“It’s still a pleasure after 43 years as a member of the ARQ to be recognized like this. As a restaurateur, it is great to see the industry recognizing what is happening away from the urban centres, far from Montreal and Quebec City. We have stayed true to the same recipes and the same quality standards. It is what keeps us in business. When you have good recipes, you keep them the way they are!”

ROOTED IN LOWER ST. LAWRENCE

The success of these establishments is characterized not only by their authenticity but also by the owners’ determination, resilience, and love for the profession, as well as by the important contribution of their employees. Thanks to their work, these restaurants have become rooted in the culinary culture of the Lower St. Lawrence region.

QUALITY STANDARDS

Presto Pizzeria has achieved an impressive feat this year: celebrating its 55th anniversary! In operation since 1967, the establishment has from the outset provided a distinguished delivery service

The award for the Prix “Reconnaissance” was made possible thanks to the valuable collaboration of Produits Alimentaires Berthelet and SkipTheDishes.

FOUNDATION AUCTION

Bid for the right cause!

The mission of the ARQ Foundation is to promote excellence, develop workforce training in the restaurant sector, and even promote restaurant trades as a career choice for young people.

To accomplish this and other projects over the years, the Foundation has provided scholarships to restaurant students to salute their perseverance and success, or

to help restaurateurs encourage and thank their employees through its Concours Le Collectif competition.

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!

The auction includes hotel and catering packages, a Cavavin WINEEMOTION wine

distributor, electronic devices, and many more lots!

Final bids will be validated on November 14, 2022, in Quebec City, as part of the evening following the ARQ Foundation General Meeting.

RESTAURANT ANNIVERSARY

Here’s to You

The ARQ Foundation is pleased to present restaurants whose creation anniversary is significant. Do you celebrate the anniversary of your establishment this year? Let us know by calling 1 800 463-4237 or by email at erichard@restoration.org. You will be able to share your pride with thousands of other restaurateurs!

10 Years

Chez Boulay

Ten years gone by already! This represents approximately:

- 5.2 tons of sea buckthorn berries (Association des producteurs d’Argousier du Québec);

- 1 050 litres of vinegar from the Du Capitaine – Ferme Vinaigrerie Distillerie;

- 4 tons of maple syrup from M. Pinette;

- Nearly 1 500 pounds of tomatoes from Ferme de la Grive (over two years!);

- And the many more producers involved.

The Chez Boulay team is proud to participate in expanding the reach of Quebec’s producers and promoting local products. The restaurant also supports many causes and foundations across Quebec province, thanks to a cohesive and committed team!

50 Years

Casse-Croûte Pierrot

A true institution of Quebec City, the Casse-Croûte Pierrot has been serving customers for 50 years. Since 1972, customers have continued falling in love with a menu that has continued to grow, and rightly so! The establishment has made its way into the hearts of the people of Quebec thanks to its poutines, generous portions, variety of pizza, extended delivery service, and wide opening hours. In 2021, the facilities were expanded by moving to 1996, 1st Avenue: new equipment, dining room with 50 seats, as well as a terrace accommodating up to 24 people, in addition to a prepared meal service and the La Lune Glacée dairy bar.

Highlighting Involvement of Companies in Our Organization!

LIRETTE MG INC.

Lirette MG specializes in the sale of cash registers and sales recording systems (SRS) dedicated to several industries, including the restaurant industry. The proposed systems allow for, among other things, improved inventory management, table management, beverage flow control, and more.

Benoît Genest Tel.: 418 842-9257 lirettemg.com

MULTITEL

Multitel produces the cold Fusion solution, a remote monitoring unit for all types of cold rooms that centralizes all alarms and prevents equipment shutdown.

VIF TÉLÉ

VIF TÉLÉ provides tailor-made, turnkey digital display solutions. Make your menus dynamic through digital screens and easily apply any changes you want to your content, with a simple click.

IMPORTATIONS ÉDIKA

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.

Bernard Méthot Tel.: 418 571-0744 multitel.com

Benoît Johnson Tel.: 514 518-4157 viftele.com/en

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

BAZINET TAYLOR

Bazinet Taylor specializes in the sale and service of equipment intended for dairy bars and the food industry.

LES CULTURES D’AUJOURD’HUI

As producers of microgreens for restaurants since 2013, we have put our unique know-how, skills, and expertise at your service.

LIBRO

Libro is much more than just an online reservation system. Through its use of the cloud, it is the only Quebec tool that allows you to manage your reservations and empty tables in real time, optimizing your use of space.

CAVAVIN

Cavavin has manufactured wine cellar and cooler units for over 35 years and serves more than 500 retailers across Canada.

Jean-Louis Martin

Tel.: 514 735-3627 bazinet-taylor.ca/en

Marc Gélinas Tel.: 819 913-1555 lesculturesdaujourdhui.com/en/ home

Jean Sébastien Pothier

Tel.: 1 888 711-4469 librorez.com/en

Nathalie Fortier Tel.: 450 676-6447 cavavin.com/en_US

JL INC.

For over 30 years, JL Inc. has been providing independent restaurateurs and several restaurant chains in Quebec with premium ink rolls and ribbons that meet manufacturing standards for point-of-sale registers and terminals and Interac transactions.

Marc Nadeau Tel.: 1 800 363-4873 jlinc.biz/?lang=en

ESPRESSO MALI

Coffee lovers both young and old will find that Espresso Mali provides the most beautiful opportunity to discover the world of coffee thanks to our quality services: personalized consultations and advice, demonstrations on making the best coffee, and after-sales service.

Dino Lipari Tel.: 514 270-9770 espressomali.com/en

RENO ASSISTANCE

For more than 10 years, RenoAssistance by Desjardins has been helping Quebec restaurant owners and restaurateurs build and renovate their businesses. Every customer is paired up with an experienced commercial Account Manager.

Louise Léonard

Tel.: 1 877 736-6360 renoassistance.ca/en

SRS ENVIRONNEMENT

SRS Environnement mainly specializes in solvent recyclers, exhaust pipe systems, oil separators, and garage drains. Luc Tessier Tel.: 418 831-8808 srsenv.com/en