The must-haves on your drink menu this summer HEADLINE
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Aseptic Almond Barista 6 x 946
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Publisher:
ASSOCIATION RESTAURATION QUÉBEC
Editor-in-chief: Nicolas Boullé
Writers: Kelly Asselin-Tousignant | Nicolas Boullé | 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.
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Bibliothèque Nationale du Québec
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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.
Chairperson of the Board of Directors:
Ms Danielle Beaulieu, HôtelMortagne(Boucherville)
Vice-chairperson:
Mr. Tony Priftakis, restaurants SaveursdesContinents(Gatineau)
Secretary Treasurer:
Mr. Éric Marin, restaurant ChezMilot(Sainte-Adèle)
ARQ CEO: Mr. Laurence-Olivier Malouin-trudel
Administrators:
Mr. Billy Bastien, BuvetteThérèse(Percé)
Mr. Steeve Gros-Louis, restaurant Sagamité(Wendake)
Ms Valérie Kennedy, SteakhouseSt-Charles (Sainte-Thérèse)
Mr. Martin Lévesque, TraiteurL’EspritFaim(La Prairie)
Mr. Jean-Philippe Martin, ComplexeLaviolette(Trois-Rivières)
Mr. Érick Tremblay, Resto-PubBelles&Bum(La Malbaie)
Ex officio chairman:
Mr. Hugues Philippin, restaurant ChicAlors! (Québec)
Located in the Manoir Hovey, Relais et Châteaux, in Estrie, restaurant The Hatley has been awarded Five Diamonds by the Canadian Automobile Association (CAA) and the American Automobile Association (AAA), following an evaluation by one of the anonymous inspectors of the AAA Diamond Program. The latter indexes several thousand accommodation sites and restaurants across North America every year, before rating them according to their quality unit, Diamonds, with a maximum of five.
The Hatley, whose kitchen is managed by chef Alexandre Vachon, is one of three Quebec restaurants to receive the honour
of being rated Five Diamonds, along with restaurants Tanière3 and Laurie Raphael, both located in Quebec City.
Jason Stafford, managing director and co-owner of Manoir Hovey, stated that “The journey towards achieving this distinction has been a journey of dedication and perseverance for us. This rating is a testament to our team’s unwavering commitment to continuously pushing the boundaries of culinary excellence.”
During the 18th Assises du tourisme on May 8, Tourism Minister and Minister Responsible for the Lanaudière Region, Caroline Proulx, announced financial support totalling $46.5 million for the development of the tourism industry in Quebec.
This amount is in addition to the $24.1 million already earmarked for the development of tourism projects in the Capitale-Nationale region, many of which will help to improve or increase hotel capacity, also announced at the same event. “Tourism, an economic sector in its own right, contributes to the enrichment
of Quebec,” said Proulx. “To ensure that all regions reap its benefits, we are multiplying investment to stimulate growth and ensure that our communities benefit even more from its significant economic returns. »
First, Proulx announced investments of $25 million for 2024-2025 under the Programme d’aide à la relance de l’industrie touristique (trans.: Tourism Recovery Assistance Program).
Subsequently, an additional investment of $20 million, in the form of loans or guarantees, was unveiled by the minister, in the context of the Programme d’appui
au développement des attraits touristiques (trans.: Tourism Attractions Development Support Program) 2024-2025.
Finally, the Minister announced $1.5 million to be allocated to the Développement de l’offre touristique des parcs régionaux (trans.: Regional Parks Tourism Development) program.
What are the must-haves on your drink menu this summer? This year again, the ARQ Info team took a close look at current fads and scoped out the best sizzling hot trends for the summer season. Wines, cocktails and NoLo — here’s what you need to know before drafting a summer menu!
According to SAQ experts’ trend analyzes about wines gaining popularity this year, 2024 is all about white wine. Obviously, reds are not going out of style just yet, but experts notice an overall surge in the popularity of their light-coloured counterparts. The vogue for orange wines is not about to disappear either, although it is somewhat fading. This summer season, your best bet would be to fill your list with delicious white wines from Italy, Spain and Greece.
It would also be wise to favour wines that are popular with millennials. Data compiled in the U.S. by beverage market research site IWSR shows that the aforementioned age group, 57% of whom drink wine at least twice a week, is adventurous in their wine tastes. Furthermore, 73% of these individuals admit trying a new wine on a regular basis, compared to only 58% of other regular consumers.
This curiosity also extends to sparkling wine, which has undergone an astonishing democratization in recent years, including an 8% increase in global consumption in 2023, with the omission of champagne wines, whose consumption and prices remain relatively stable.
Given the economic difficulties experienced by the middle class in many Western countries, we are seeing trends coming from emerging markets, particularly Asia. Thus, foreign national alcohols previously less popular in North America are no longer snubbed on restaurant and bar menus.
Indeed, a report from DataEssentials, a website specializing in beverage and food data, shows that the popularity of Asian alcohols, including sake, is on the rise. Although the drink is already well-known in Quebec, SAQ experts say it is increasingly being offered on menus and retail shelves.
This is also what notices Vanessa Vachon, bartender at Ratafia (Montreal) and graduate of a DESS in Food Studies at UQAM, observing that diversity is not limited to spirits. The drinks expert, who has 12 years’ experience in the industry, knows first-hand how diverse her clientele can be: “Bars can no longer afford to limit themselves to a single clientele and need to focus on diversity in their drink menus [...] so that they can cater to all tastes,” she says.
Vachon adds that “bartenders are no longer found only in trendy cocktail bars, but also in dive bars and diners, where they bring their knowledge and techniques.” Among the notable techniques she briefly touches on are “fat-washing” (a technique of flavouring spirits by adding a fatty substance, then letting it sit before removing it at a low temperature), clarifying ingredients or infusing tea leaves or other botanicals to make syrups. However, she laments the legal restrictions: “In Quebec, you can’t infuse spirits in bars, but there’s a lot of interest in it.”
But it’s not just the latest techniques revivals that are in the spotlight, as customers seem to have a soft spot for revamped versions of their beloved classic cocktails! Drinks that were particularly popular in the 80s and 90s are claiming
their iconic fame back, thanks to the renewed interest in those decades.
Vachon mentions “the return of coffee and bitterness. We are now going beyond the espresso martini, while still looking for the comforting and bitter taste of coffee.”
Unsurprisingly, the espresso martini, this coffee cocktail whose popularity continues to inspire mixologists at home and abroad, is undergoing a resurgence by reworking its flavours and aromas. This classic, which was already in vogue last summer, is also an essential item on your menu this year.
In its 2024 report of annual trends in the alcoholic beverage industry, Bacardi Limited, one of the largest multinational alcoholic beverage companies in the world, predicts that brands and mixologists will take inspiration from their environment in their approach to drinkmaking. According to the results of its survey, Bacardi Global Consumer Survey 2023, 44% of Canadian respondents intend to favour products made with so-called natural ingredients in 2024. Michael Lambert, trained sommelier and bartender in charge of the drinks offer at Au pâturage (Sainte-Perpétue), a gourmet space that prioritizes local products and produces much of its own food in its greenhouse, confirms the buzz surrounding this environmental phenomenon. Already set in motion by the burgeoning prominence of microdistilleries and microbreweries sprouting throughout the province, bars and restaurants are now jumping on the bandwagon.
Lambert gives us the example of his decision to have a fleeting cocktail on his menu. He goes on to say that the drink is based on “the stuff we have in smaller quantities, the leftovers from the greenhouse that we revitalize. It enables us to use things that we wouldn’t get to use in the kitchen, such as seasonal fruits, small products.” The beverage expert emphasizes the need to share knowledge, and most importantly, ingredients, between the front and back of the house, “in order to minimize losses.”
In your establishment, this could translate into harnessing sustainably sourced herbs, flowers and oils to create unique cocktail experiences, putting nature and ecoresponsibility first. For example, rather than using limes in drinks that require acidity, you could opt to turn fruits straight out of boreal cuisine into juices or syrups, making sure to render all parts of your ingredients useful. In this instance, chokeberries, sea buckthorns or lingonberries may well be more sustainable options, according to Michael Lambert. By using fewer ingredients in his recipes and prioritizing quality, the bartender explains that these choices reflect the trend of “return to minimalism” that he observes in establishments.
have significant economic benefits for your establishment by increasing its environmental appeal, particularly with the arrival of Gen Z in bars and restaurants. This generation, according to IWSR data, is the most devoted to organic wines, composting, and plant-based meal alternatives.
THE ARQ TEAM TOOK A CLOSE LOOK AT CURRENT FADS AND SCOPED OUT THE BEST SIZZLING HOT TRENDS FOR THE SUMMER SEASON.
In fact, the two aforementioned beverage experts both confirm that summer 2024 is about improving the quality of drinks. Thus, by focusing on quality ingredients sourced locally, you could enhance the taste of your drinks while maintaining a perfect balance between sweet, sour, bitter and salty flavors.
On top of that, local consumers as well as tourists like to keep an informed eye on their carbon footprint and the effects of their consumption. Offering more sustainable alternatives could therefore
The inflationary economic climate of recent months appears to have made the habit of eating out for lunches and dinners scarcer, giving way to a growing interest in brunches, shareable menu items and snacks. Circana, a market research firm specializing in consumer behaviour, confirms the rise in popularity of those “small luxuries” in restaurants, with customers favouring a small appetizer or pastry over a full meal. On the other hand, the concept of mixing different dishes into one seems to be on a roll, popularizing hybrid dishes such as carbonara ramen or quesadilla burgers. If you want to make your customers’ mouths water, add a variety of snacks or shareable items composed of multiple normally distinct elements deliciously married into one.
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They’ve made their way into your drink menu essentials: no alcohol or low-alcohol beverages are becoming increasingly popular. Were you aware that Canada leads the world in per capita consumption of non-alcoholic beverages? This train is not to be missed!
Numbers don’t lie and ours are crystal clear: sales data from our suppliers more than demonstrate the evidence of the popularity of non-alcoholic beverages in restaurants. At the SAQ, ARQ members increased their purchases of non-alcoholic beverages by nearly 16 times between 2018 and 2023. For the same period, one of our major food suppliers, Gordon Food Service, also recorded a fivefold increase in sales in this category. Finally, a major beer retailer, Molson, has quadrupled its sales of non-alcoholic products since 2018.
So-called non-alcoholic drinks, including beers, ciders, wines, spirits, or mocktails, all with less than 0.5% alcohol by volume, as well as NoLo — from no and low alcohol — are immensely popular with customers. They can also, and especially, be very profitable for restaurant and bar owners in the summer, when they are most in demand by thirsty patrons. While they can be sold at prices similar to those of alcoholic beverages, they cost less to produce, resulting in increased profit margins for restaurants.
According to Vanessa Vachon, bartender at Ratafia (Montreal), this sober curiosity trend is fully in line with the food transition we are currently going through due to modern realities. She specifies that NoLo drinks are well suited for the new popular way for consumers to “take pleasure in what they consume: by prioritizing their physical and mental well-being, in order to be able to consume longer and well.”
The bartender notes that her clientele is “increasingly aware of the effects of alcohol and the opulence of sugar in drinks, opting increasingly for healthier choices.” She refers, in particular, to people who alternate NoLo options with alcoholic beverages over the course of the same evening — a practice popularized under the name of “zipping” or “zebra striping” — in order to be able to enjoy the moment over a longer period.
Data from the IWSR confirms this observation, with 43% of respondents drinking non-alcoholic drinks claiming to consume NoLo beverages occasionally, without completely abstaining from drinking alcohol. In addition, 37% of non-alcoholic drinks consumers say they drink them to avoid the effects of alcohol, a proportion similar to the third of consumers who do it simply for taste.
Thus, having an interesting and varied offer of non-alcoholic beverages becomes imperative for an establishment in our industry wishing to appeal to a large clientele. Gone are the days of having to choose between a soda or a glass of water when abstaining from alcohol on a night out with friends.
of companies normally known for their ready-to-drink alcoholic beverages, spirits, beers, ciders or wines. In addition, as demonstrated above, your competition is stocking up on NoLo products, so you have everything to gain by embracing the hype.
This rise in popularity of non-alcoholic beverages not only affects the consumption habits of customers, but also the marketing and product offerings
An alternative to alcohol consumption not subject to a monopoly in Quebec (so no stamp required!), so-called non-alcoholic drinks include beers, ciders, wines or spirits, or ready-to-drink mocktails, all at less than 0.5% alcohol by volume. These drinks are sometimes called NoLo, for “no and low alcohol,” and must indicate the volume of alcohol on the beverage container.
By May 31, 2025, all restaurants in Quebec will be required to have a certified point of sale (POS) designed to communicate with the new cloud-based sales recording module (SRM or MEV in French), the MEV-WEB.
Aiming to modernize the billing practices of the Quebec restaurant industry, the new system enables the abandonment of the physical terminal, and allows the production and automated sending of periodic sales summaries, as well as the delivery of invoices by email to customers. All establishments with a restaurant permit that are subject to mandatory billing policies will have to conform to the mandatory upgrade, including restaurants, bars, food trucks, and catering services.
Given that some POS software designers are still in the process of certifying their systems with Revenu Québec, in certain cases, a temporary waiver allows new restaurants (restaurants opened on or after November 1, 2023) an exemption to the mandatory billing policy. A restaurant could be eligible for this waiver, if:
• The POS the establishment plans to use has not yet been certified but has already registered with Revenu Québec.
• The selected certified POS cannot be installed yet, due to installation delays beyond the restaurant owners’ control.
However, Revenu Québec specifies that, to be eligible for this exemption, the operator of a new restaurant must still be registered with them for tax purposes (GST and QST) and have in its possession their Revenu Québec mandatory billing file number, as well as an authorization code. In addition, the restaurant owners must
then contact Revenu Québec by phone to verify their eligibility to the exemption, as it is not automatic. Plus, the waiver ends on June 30.
In order to migrate to the MEV-WEB, you must follow these steps:
1. Verify that your POS is compatible and certified for the MEV-WEB by checking out the list on the Revenu Québec website. It is mandatory that you use a certified POS.
2. Make sure that your hardware and other equipment is adequate: stable internet connection, compatible printer to print bills for customers, etc.
3. Have your case number (new establishments) and authorization code at hand by going to the MyAccount for Business section on the Revenu Québec website. Please note that these numbers are confidential and that you are responsible for keeping them secure.
The ARQ also recommends that restaurant owners anticipate delays related to the installation of their new system, as well as to the processing of their application with Revenu Québec. Keep in mind that exceeding the deadline for the transition to the MEV-WEB — whether that delay is voluntary or not — could force an establishment to close until the new system is fully operational.
Regarding suppliers, a few certified options are up for grabs (full list available on the Revenu Québec website). Beware that the business model of these POS software companies had begun to change even before the arrival of the MEV-WEB for
unrelated reasons. Thus, most of these companies have decided to now operate by offering monthly subscriptions to businesses, rather than by selling full licenses of their products. In your search for a certified POS, you will also need to assess all costs before purchasing, including any fees and rate changes related to the migration if the latter affects your card payment services.
Now, the ARQ has an MEV-WEB partner with a POS certified by Revenu Québec, Colossale. For more information and to find out which preferential rates you can enjoy as an ARQ member, visit restauration.org/colossale
In recent weeks, your Association took part in the Tertiary Biofood Policy Group meeting with the Minister of Agriculture, Fisheries and Food, André Lamontagne, discussing the introduction of possible regulatory relief for our sector. For example, there are currently discussions about allowing restaurants to sell products in grocery shops without needing a licence other than a restaurant permit.
ARQ representatives also engaged in a session with the office of the ministère de la Sécurité publique to find alternatives to the SAQ’s legal stamp on alcohol bottles.
Your Association has also met with Revenu Québec on numerous occasions to discuss the evolution of the implementation of MEV-WEB in restaurants in the province and to ensure that the transition to this new service goes smoothly.
In recent months, your Association has participated in several meetings with the ministère de l’Environnement and RECYC-QUÉBEC on the practical application of the modernization of consigned containers. In particular, the ARQ questioned the state of the collection service, the situation of establishments with 20 to 75 seats and the conditions surrounding the return of consigned products for businesses without a collection service.
ARQ representatives also spoke with the City of Montreal about the possible ban on wood and coal ovens. For the time being, it has been established that this project is not to be expected any time soon. Rest assured that your Association will keep a close eye on this matter.
Finally, the ARQ took part in discussions regarding the development of the provincial strategic approach for the future of food tourism, to ensure that the restaurant industry is to be well integrated into the project.
ARQ REPRESENTATIVES ALSO ENGAGED IN A SESSION WITH THE OFFICE OF THE MINISTÈRE DE LA SÉCURITÉ PUBLIQUE TO FIND ALTERNATIVES TO THE SAQ’S LEGAL STAMP ON ALCOHOL BOTTLES.
Amateur cooks who sell their homemade meals will soon have to get hold of a restaurant permit issued by the ministère de l ‘Agriculture, des Pêcheries et de l‘Alimentation du Québec (MAPAQ). A draft regulation was published to this effect on May 1 in the Gazette officielle. Since it can only become law 45 days after its publication, that, is if everything goes well, it should be effective within the next few days.
The ARQ welcomed the decision, having requested the implementation of
measures for tighter control of individuals selling homemade dishes in the past. In addition to levelling the playing field with restaurants in the Belle Province, the MAPAQ states the protection of public health as justification for the withdrawal of the restaurant permit exemption for home cooks, the waiver that allowed these activities to flourish unregulated.
Requiring a restaurant permit for people selling food made in their residence — regardless of the volume — means that these home cooks will be subject to
inspections and will have to complete food health and safety training. Moreover, “special event” permits no longer exist. From now on, restaurant permits will be granted, the dates of which will be limited to shorter periods.
At the end of April, the administration of the city of Québec announced that registrations for the implementation of a food waste collection service for industries, businesses and institutions were open. Restaurants are, indeed, included in this announcement.
The ARQ welcomed this initiative of the municipality to take over the collection of organic matter on a voluntary basis, which largely meets our demands in this area.
SOURCING LOCALLY
Your Association invites other municipalities to follow the model chosen by the city of Québec.
Establishments willing to participate in the collection must register with the administration of the city by filling out the form available online. Representatives will then get in touch with you in order to determine your needs, as well as the support from which you could benefit.
Encouraging local producers and biofood processors remains a prime concern for many restaurateurs.
In order to relieve you of the task to figure out where to find locally grown products, your Association set up a new directory: the Catalogue des aliments québécois.
CHOICES
The directory features over 800 products, all of which have been verified by Aliments du Québec and are available for order through Gordon Food Service, a long-standing partner in our Purchasing Program. The diverse product range of the Catalogue is exemplified by its offer of various food types: meat, poultry, seafood, dairy products, fruits,
vegetables, beverages, frozen products and non-perishable foods
A LUCRATIVE CHOICE
Not only will the Catalogue facilitate your search, but signing up for our Purchasing Program will grant you discounts on a vast range of products.
Remember that participating ARQ members taking part in our Purchasing Program may receive rebates on a total of 25,000 products distributed by Gordon Food Service.
To learn more about the Catalogue des aliments québécois, visit restauration.org/cataloguealimentsquebecois .
In order to support restaurants in their transition, the municipality offers information, useful tools, as well as personalized support to business owners and their teams. The authorities have also specified that a method of support and rapid, autonomous integration for small businesses has been planned to ensure the recovery of food waste from these smaller establishments.
If you have a Gordon Food Service customer account:
• Check out the Catalogue online.
• Copy the GFS product number.
• Enter this number on the GFS website at order.gfs.com/home
• This will take you to the product sheet and you will then have to validate your order.
If you do not have a Gordon Food Service customer account yet:
• Consult the directory.
• Take note of the products you are interested in.
• Call 1-800-463-4237 to speak to an agent of the Association Restauration Québec (ARQ).
• Explain that you want to become a Gordon Food Service customer.
• The agent will give you all the details and explain all the steps to follow to become a customer of this distributor.
As a digital medium not only unaffected by the current crisis but even gaining momentum, podcasts are the next big media output. The ARQ could not overlook their widespread effect, so we got our feet wet and launched “On met la table,” the Association’s brand new online podcast. It has been available since March
15 on all streaming platforms, including Spotify and Apple Podcasts.
Every fortnight, at the same pace as its newsletter, the ARQ gathers information on hot topics of the hour, the various regulations and legislations governing the industry, as well as the trends to be closely monitored in the coming months. Always in a fun and practical way!
The most recent episodes were devoted to the topics of the presence of dogs on terraces and the MEV-WEB. Both had great success with restaurant industry professionals.
As time goes on, our programming will expand, and we’ll lend our microphone to those who work in the day-to-day of the restaurant industry.
Working in French in restaurants, hotels and tourism pays off! A survey conducted by the Association des sociétés de développement commercial de Montréal or ASDCM, estimates that if businesses on the island of Montreal systematically offered the option of service in French to their customers, they could earn additional sales totalling nearly $1.1 billion each year!
This means that the French language is not just a tourist draw for the province’s restaurant owners, but also an unavoidable economic asset.
OBLIGATIONS AND FRENCHLEARNING TOOLS
Lest we forget that serving and working in French in Quebec extends beyond Francophones: the active and continuous
integration of people from a migrant background into the tourism and restaurant industry is a reality not to be underestimated. Amendments made to the Charte de la langue française (trans.: Charter of the French Language) on June 1, 2022, emphasize this linguistic necessity.
Note that for some employers with staff who are unable to work in French, the new effective regulation with the Loi sur la langue officielle et commune du Québec, le français (trans.: Act on the official and common language of Quebec, French), stipulates the obligation to produce an annual declaration of these employees via the Quebec directory of businesses. In addition, companies with 25 to 49 employees must register with the Office québécois de la langue française, also called the OQLF, or
the province’s language watchdog, and share their francization approach.
To help you digest the information regarding the new regulation set to take effect next year, free tools are available on the website of the Conseil québécois des ressources humaines en tourisme (CQRHT), including short clips and a podcast summarizing the main points.
Francisation Québec, the only government access point for French-learning services provided free of charge, and J’apprends le français, a language mentoring program between business owners and students, can also support your efforts in learning French, as well as those of your staff.
Working in French in restaurants, hotels and tourism pays off!
Elements of the Loi visant à prévenir et à combattre le harcèlement psychologique et la violence à caractère sexuel en milieu de travail (trans.: Act to prevent and combat psychological harassment and sexual violence in the workplace) have recently been added and are already in force or will soon be.
WHAT’S ALREADY APPLICABLE SINCE MARCH
Since March, the definition of sexual violence has been added to the Loi sur la santé et la sécurité du travail (trans.: Occupational Health and Safety Act) and the cost of benefits relating to employment injuries resulting from this type of violence is now shared between all employers.
Moreover, people who report a situation of harassment they have witnessed will now benefit from protection against retaliation.
By September 27, additional measures will take effect, including the introduction of presumptions for salaried employees. Those will facilitate the recognition of an occupational injury as resulting from sexual violence:
1. An injury or illness of this type is presumed to have occurred through or in the course of an employee’s work.
2. An illness of an employee occurring within three months after they have suffered such violence in the workplace is considered an occupational injury.
In addition, the time to file a claim for an occupational injury resulting from sexual violence will be extended from 6 months to 2 years.
By October 1, 2025, as employers, you will also have to offer training, as well as an investigation process and confidentiality of the handling of complaints or reports in your prevention program or action plan.
To find the right formula to implement in your restaurant, remember that your Association rolled out the “HarassmentFree” campaign in 2019. Many of the tools from the previous campaign are still available at restauration.org/sans
On April 30, the ARQ held its very first Salon ARQ Contacts Charlevoix, presented by Aliments du Québec, at the majestic Fairmont Le Manoir Richelieu in La Malbaie. Professionals from the hospitality and restaurant industry strolled the aisles filled with roughly 50 kiosks of everything hotel and restaurant owners could need, from suppliers of products and services, to nearly twenty local biofood processors, all of which attracted a great deal of interest from attendees.
As always, the diverse range of tastings offered by the exhibitors was very popular, with attendees taking their time to savour the products and ask the company representatives and owners a wide array
of questions. These discussions were often the seed that led to further professional discussions with the exhibitors, the very reason for the Salon ARQ Contacts to take place!
The event concluded with the President’s Cocktail, at which those in attendance were able to officially meet the ARQ’s new chair of the board, Danielle Beaulieu, who was appointed last November.
The Salon ARQ Contacts Charlevoix, presented by Aliments du Québec, received financial support from the ministère de l ‘Agriculture, des Pêcheries et de l ‘Alimentation du Québec (MAPAQ). The event was also made possible thanks
to the valuable collaboration of our partner, SAQ Restauration.
THE EVENT CONCLUDED WITH THE PRESIDENT’S COCKTAIL, AT WHICH THOSE IN ATTENDANCE WERE ABLE TO OFFICIALLY MEET THE ARQ’S NEW CHAIR OF THE BOARD, DANIELLE BEAULIEU, WHO WAS APPOINTED LAST NOVEMBER.
UPCOMING EVENTS:
• CHAUDIÈRE-APPALACHES September 17, 2024
La cache à Maxime (Scott)
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!
Thanks to several major partnerships, ARQ members can benefit from significant savings on their daily fees.
Potential saving of $11,000 per year, and more:
purchase program
Purchasing Program
Legal or accounting services
Purchasing Program (PAPP) has made considerable composed of over 5 300 members!
Since 2006, the Programmed’achatsPrivilègePlu$ (PAPP) has made considerable savings possible for ARQ members, while also obtaining discounts on their purchases from over 100 partners!
The ARQ purchasing program:
savings of 3,000
> Almost 3 000 participating members;
$6,300,000
> A “wine and spirits” offer;
To simplify members’ lives, the ARQ has created an entirely and exclusively reserved area on its website, restauration.org
> $4,200,000 in kickbacks provided in 2020-2021;
> A purchase volume of $149 million from program partners.
$213 costs.
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).
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.
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
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!
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.
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
1255 rue de l’Ancienne Cartoucherie (local A) Québec (Québec) G1N 1X8
Phone: 418 380-2755 | Fax: 418 380-2757 commandes@emballagescapitale.com Opening hours Mon-Fri: 8:00 am – 4:30 pm Sat-Sun: closed emballagesdelacapitale.com/en
In recent weeks, Fondation ARQ has awarded numerous scholarships, thus continuing its core mission: to encourage and support students in our industry.
Yanni Jouvrot, Raphaël Dumont and Frédéric Paradis, students in the Restaurant Management program.
ÉCOLE HÔTELIÈRE DE LA MONTÉRÉGIE
Internship in Chambéry (Savoie), France, for 14 Cooking students.
At school before departure.
Internship and professional exchange (Bordeaux) for 4 students studying for their Cooking and Pastry diploma.
Students Olivier Nadeau, Eugène Sioui, Vincent Cummings, William Beaulieu and their head teachers Jean Vachon and Olivier Neau.
Le Collectif, a competition to reward teams with a commitment to implement innovative and effective human resources practices in their establishment, ended a few weeks ago.
During lengthy deliberations in May, the jury assessed establishments in which employees and their employer went the extra mile in order to develop and maintain a dynamic working climate.
Over 20 teams applied this year. First-place winners will receive a $3,000 scholarship, while the group on their heels will receive a sum of $2,000 for the second place, and the team placing third will receive $1,000. With these scholarships, a group training or activity can be organized to tighten the bonds between team members even further!
* Winnershadnotyetbeenselectedat presstime.
The mission of Fondation ARQ is to promote education to students and industry workers through scholarships, encouraging them to upgrade their skills and qualifications.
Fondation ARQ is involved in and plans various activities, campaigns and events dedicated to encouraging excellence and the development of workforce training in the restaurant industry.
We pay tribute to the involvement of these companies in our organization!
Graphic Packaging International Canada ULC is one of the world’s largest packaging companies. Along with the leading brands and distributors across Canada with which they partner, the company supplies packaging to the food service industry, from restaurants to hotels.
Louis Lemaire Tel: 514 891-3067 graphicpkg.com
M Coaching & Communication (MCC) offers coaching, team building, and training workshops on civility and prevention of violence and harassment. MCC offers services for the improvement of soft skills, leadership, emotional intelligence and interpersonal skills throughout Quebec.
Chantal Forest Tel: 581 984-7437 mcc-consultants.com
Since 1997, Technirep has specialized in infrared heating system design. It stands out for its diversified product range, which enables it to respond effectively to the needs of its customers, whether they be in the residential, commercial, industrial or institutional markets.
Olivier Guy Tel: 450 628-3030 technirep.ca
Since 2019, the company has acquired in-depth expertise in the management of food services in residences, both for independent seniors and those losing their autonomy.
It was in 1957, in the small basement of his modest home in Montreal, that Albert De Petrillo created his first work garment, the Town & Country Uniforms. Town & Country Uniforms was born. His avant-garde vision allowed him to create garments that were not only original, comfortable, durable but also stylized.
Qualité Réfrigération offers reliable installation, selling and servicing of refrigeration products for a wide range of commercial needs.
Richard St-Laurent Tel: 450 466-8444 amelys.ca
Annie Bergeron Tel: 450 622-5107 tcuniforms.com
The Société des chefs, cuisiniers et pâtissiers du Québec (SCCPQ) is present in all regions of Quebec and is developing in every one of them. SCCPQ offers a host of services to its members, while representing them at all levels of government about amending legislation that is restrictive to the practice of the members’ professions.
Martin Lévesque
Tel: 514 528-1083 sccpq.ca
Allema Global works with several companies in the restaurant industry. Be it for local restaurateurs or food service providers, the company is your technological partner for the design of personalized ordering platforms or for improving your company’s visibility.
Audrey Compagnat
Tel: 418 731-1888 allemaglobal.com
L’Artisan du Canapé was born out of a shared passion for gastronomy between a father and son. With more than 20 years of experience in the food industry undfer their belt, they have decided to put their expertise at the service of lovers of bite-sized food!
Asmaa El Janaty Tel: 438 835-5986 lartisanducanape.com
A wholesaler in the world of dessert decoration for over 50 years, this company manufactures custom chocolates and decorative mixes. It also offers candles, flickering wicks, and 10,000 more products to make desserts more eye-catching for your restaurant.
Sylvie Stortini
Tel: 450 585-1687 vincentselection.com
Cynthia Zerbini Tel: 514 536-0131 qualiterefrigeration.com
The company offers rental services for dishwashers, kitchen cleaning products and dilution systems, a full range of bathroom sanitaryware and a range of food delivery containers.
Chantal Julien Tel: 811 235-4496 servicelabcanada.com
Cadexair is a company specializing in the manufacture, maintenance, cleaning and inspection of ventilation systems for commercial kitchens in Quebec. Jonathan Tremblay Tel: 450 804-2289 cadexair.com
