ARQ Info - Spring 2024

HEADLINE

PORTRAIT OF QUÉBEC’S TRAVELLERS

Who are they, where do they go and what do they do?

DRINKING AND DRIVING

ARQ says no to 0,05

WEB-SRM

What you should know

Discover our new range of gourmet mignardises and pastries for chefs and café owners.

Divinely filled Bundt Cakes, Chocolate Hazelnut or Raspberry!

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.

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 2023-2024

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)

Canadian team at the Bocuse d’Or Americas

Members of the Canadian team at the Bocuse d’Or 2023-2025 are preparing for the competition of the Americas on June 12 and 13 in New Orleans, United States.

The national selection consists of a complete culinary team as well as an assistant cook, all led by Vancouver chef Keith Pears. He will be supported by chefs Sébastien Rémillard (Québec), Gaurav Rajput (Toronto), Matthew Tai (Toronto), and Ikomang Suardana (Toronto).

During the contest, the professional chefs will compete against national teams from other countries in the Americas, hoping to qualify for the Bocuse d’Or Grand Finale on January 26 and 27 in Lyon, France.

Being an elite biennial cooking competition, the Bocuse d’Or has earned the reputation of being the Olympics of gastronomy.

ENVIRONMENT

A solution for recycling your refrigerators and freezers

A recently launched Quebec organization may be the solution for old restaurant refrigerators and freezers.

The Société de récupération des appareils commerciaux (SORAC— Commercial Appliance Recovery Society) has been mandated by Recyc-Québec to handle the program for recycling such appliances in the province.

In recovering your used professional kitchen appliances, SORAC ensures the safe handling of their dangerous components, such as coolant gases, expanding insulation foam, mercury switches, compressor oils, printed circuit boards, and more. At the same time, the

organization helps restaurant owners comply with the Regulation respecting recovery and reclamation

Since September 30, 2022, a ministère de l’Environnement regulation prohibits such used appliances from being recovered by private recyclers. The kitchen equipment must be recuperated by the recognized program to prevent greenhouse gases from being emitted during the recycling process.

A properly recycled appliance saves one tonne of greenhouse gases from being released into the atmosphere, which is the equivalent of a small SUV or sedan travelling 4,400 km.

The program is currently operating in larger urban centres (Montréal, Laval, Trois-Rivières, Quebec City, Sherbrooke, Gatineau, and Saguenay) and should be accessible throughout Quebec by the autumn.

For more information, see sorac.ca

Keith Pears, leader of the National team representing Canada at the 2024-2025 Bocuse d’Or.

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.

TOURISM

Quebec travellers: where do they go, what do they do and who are they?

Élisabeth Sirois Tourism Intelligence Network, Transat Chair in Tourism

In its most recent report on the tourism industry, the Tourism Intelligence Network of the Transat Chair in Tourism looked at the travel destinations and tourism experiences favoured by Quebecers. The Cahier Tendances 2024 also painted a portrait of Quebec travellers.

For several years now, the Transat Chair in Tourism has been surveying Québec travellers on a variety of subjects related to their travel behaviour. This data provides a longitudinal view of their travel habits, as well as their preferences in terms of activities.

Here are some key elements in the evolution of Québec travellers’ behaviour over time.

TRAVEL DESTINATIONS

Québec remains a destination of choice for Quebecers, year after year. Other destinations, especially outside Canada, are regaining popularity. Travel intentions for 2024 are similar to those observed in the summer of 2023.

Changes in travelling destinations by Quebecers on a leisure trip in the summer (between 2020 and 2023) and their intentions for 2024

In Québec

Own region

To find out more about the behaviour of Québec travellers, refer to the Cahier Tendances 2024 published by the Transat Chair in Tourism, available at veilletourisme.ca

Base: total.Note:The coloured numbers show significant variations from the previousyear(green:positive;red:negative).

Quebecers’ top 7 most popular travel experiences in the summer (between 2022 and 2023)

Outdoor activities

Dining experience (at a local restaurant, a microbrewery, etc.)

Taking part in a festival, a show or a cultural event

Cultural visit to a museum, interpretation centre, historic site, etc.

Agritourism activities (farm, local farmers’ market, pick-your-own, etc.)

Visiting a spa

Visiting a theme park or a water park

Base 1: travelled in Québec in the summer of 2022. Base 2: travelled in Québec in the summerof2023. Note:colouredfiguresindicatesignificantvariationscomparedto thepreviousyear(green:positive;red:negative).

TRAVEL EXPERIENCES

The outdoors holds a special place in the hearts of Quebecers when they travel during the summer season. Food and cultural activities such as festivals and events are close behind. The drop in the proportion of agritourism visits can be explained by the addition of the “dining experience” category to the 2023 edition of the survey.

Do Quebecers travel outside tourist periods?

Travelling during off-peak periods is the preferred choice of many travellers, wether it be to avoid crowds or heatwaves, or to take advantage of reduced fares.

Usual vacation periods - summer months, spring break and Christmas - are the high points of the tourist industry. In Québec, as elsewhere, there is also a growing interest in travelling outside these periods. According to the online survey conducted from October 30 to November 6, 2023 by the Transat Chair in Tourism, 59% of respondents travelled outside the usual vacation periods in 2023.

Among respondents who occasionally or often travel outside their usual vacation periods, a a distinct traveller profil emerges. Here are a few of their characteristics.

• They travel more frequently than others: 45% say they travel at least every 6 months (compared with 26% of the rest of the sample);

• More of them are aged 55 and over than those who do not travel outside the usual vacation periods (43% compared to 30%);

• More of them are retired than others (27% versus 16%);

• More of them are couples without children at home (47%) than others (33%).

WINDOW OF OPPORTUNITY FOR OFF-SEASON TRAVEL

Some customer segments are not held back by professional or even family responsibilities, or can juggle them more easily. They enjoy a degree of freedom that allows them to get away from the busiest periods. This is the case for at least three out of ten travellers who say that it would be perfectly possible for them to travel in Québec outside the usual vacation periods.

The six profiles of Quebec travellers in 2024

The Cahier Tendances 2024 presents six general trends that unfold under six traveller profiles. These are not personas; each traveller may correspond to more than one profile, depending on their enthusiasm for artificial intelligence or the impact of inflation on their budget, for example. These profiles should therefore be seen as indicators which, taken together, provide an overall analysis of the traveller in 2024.

THE HAPPY TRAVELLER

Even if visiting the country isn’t always relaxing, it makes them feel good. In fact, just the idea of leaving gives them joy, desire and hope. They say they’ve got the bug. They describe travelling as a need. They derive great pleasures that motivate them to travel more and more.

THE CHAMELEON TRAVELLER

A single suitcase is not enough to hold their shoes, because the path they takes is eclectic. They sometimes slip under the radar of those who wish to categorise them. Not surprisingly, even they don’t quite know their profile fits into the boxes proposed to them. Wether it is for work or pleasure, they change the codes and ask the tourist industry to adapt to their colours.

THE FINANCIALLY RESILIENT TRAVELLER

They dont’ stop themselves from travelling; their discretionary income allow them to do so. Their trips are part of their lifestyle. They show a certain economic resilience, but don’t throw their money away. They look for bargains, even if it means cutting back elsewhere to pay for luxuries from time to time.

THE JOSTLED TRAVELLER

Their resilience and flexibility have been sorely tested since 2020. Today, they change their plans according to economic and climatic events. The current situation has its share of pitfalls, forcing them to make compromises, change their travel plans or look for bargains. Whatever it takes to satisfy their desire to get away from it all!

THE MODERN TRAVELLER

They are a regular user of digital tools and are very adept at using them. They are sometimes described as forward-thinking, and their curiosity leads them to try out emerging technologies such as artificial intelligence to plan their trip. They’ve got high expectations of companies and are concerned about the protection of their personal information.

THE (IR)RESPONSIBLE TRAVELLER

They are sensitive to questions that concern the future of our planet. Keeping an eye out for the right actions to take, climate change urges them to reconsider some of their behaviors. Yet, their actions do not always reflect their aspirations. Is it due to a lack of willpower? A complex planning process, a lack of coherent options, high prices?

DRINKING AND DRIVING

The ARQ says no to 0.05!

The debate over drivers’ alcohol levels has resurfaced in recent weeks during consultations in early February over Bill 48 regarding the Highway Safety Code Many people are calling for the limit to be reduced from 80 to 50 mg/100 ml, or 0.08 to 0.05. Invited to join in on the public conversation, the ARQ has exerted its influence to protect the interests of Quebec restaurant operators on this issue.

ON ALL FRONTS

In the media and political spheres, your Association repeated its message in favour of keeping the current alcohol limit. In doing so, we demonstrated that lowering the threshold would not necessarily improve road safety in Quebec. Based on statistics that show no marked difference in the number of accidents

between the 0.05 g/100 ml and 0.08 g/100 ml rates, the Association argued instead for better enforcement of road safety to focus on drivers who surpass the current limit and cause harm.

A WEAKENED INDUSTRY

For the ARQ, the addition of administrative penalties for taking the wheel while over 0.05 would weaken an industry that is barely recovering from the COVID-19 pandemic. This would reduce alcohol sales in restaurants and bars for a vast majority of customers who are already responsible drivers but who cannot depend on reliable public transit or driving services (taxis or public transit) throughout much of Quebec.

The ARQ will monitor this issue closely, as it will undoubtedly be back in the headlines sooner or later.

IN THE MEDIA AND POLITICAL SPHERES, YOUR ASSOCIATION REPEATED ITS MESSAGE IN FAVOUR OF KEEPING THE CURRENT ALCOHOL LIMIT. IN DOING SO, WE DEMONSTRATED THAT LOWERING THE THRESHOLD WOULD NOT NECESSARILY IMPROVE ROAD SAFETY IN QUEBEC.

MINIMUM WAGE

Moderate increase, taking the economy into account

On May 1, the regular minimum wage will increase to $15.75/h (+$0.50/hour), and for those earning tips, it will increase to $12.60/h (+$0.40/hour). This 3.28% increase is reasonable overall compared to the raises of recent years, and it takes the industry’s current economic situation into account.

DOMINO EFFECT

It should be noted that restaurant operators, like everyone else, are also suffering the persistent effects of inflation. Overly significant increases to the minimum wage can cause major challenges in operating a restaurant,

particularly in this post pandemic recovery period characterized by debt repayment and economic uncertainty. The concern is not so much the minimum-wage increase in itself, but rather the domino effect it can create in an establishment’s total wage costs: wages above the minimum often have to be raised at the same time.

MAINTAINING THE GAP BETWEEN THE TWO RATES

Finally, maintenance of the gap between regular and tip-earning minimum wages at 20% — a historical gain achieved for the industry a few years ago — is good news.

Since tips add significantly to the earnings of employees paid at that rate, this must absolutely be taken into account when drafting minimum-wage increases.

What you need to know before getting the terrasse furniture out!

Quebec’s early spring is encouraging everyone to set up their outdoor tables and patios sooner than expected. These areas are extensions of your establishment, and as such subject to numerous laws and regulations. Here’s an overview.

DO I NEED A PERMIT FOR A TERRASSE?

Some boroughs require a permit when your establishment operates on a terrasse, especially when it uses public space. Apart from that permit, be sure to contact the Régie des alcools, des courses et des jeux (RACJ) to update your operating permit.

CAN I OPERATE THE TERRASSE THE SAME HOURS AS MY RESTAURANT?

Not necessarily. The hours specified in your municipality’s rules for terrasses must be respected, even if they do not align with the rest of your establishment’s schedule.

MANDATORY RECEIPTS

MAY I ALLOW DOGS ON MY TERRASSE?

No, except for service dogs. According to the MAPAQ, a restaurant “must be exempt of all types of animals.” Only dogs that help with a handicap can be admitted into a restaurant’s space, including the terrasse.

MAY I SERVE MINORS ON MY TERRASSE?

If your alcohol permit is for the “bar” category, minors are allowed but only up to 10 p.m., and they must be accompanied by their parental authority. This means that no employees under the age of 18 may work there either.

If you have a “restaurant” category permit, minors are allowed at all times.

IS VAPING

PERMITTED ON MY TERRASSE?

It is strictly forbidden to smoke in a restaurant in Quebec, including on terrasses, whether it’s electronic cigarettes, tobacco, or cannabis. You must intervene if someone is breaking the law, and you must post signs indicating the ban.

WEB-SRM: What you should know

As you may already know, a new technology is replacing physical sales recording modules (SRM) in the restaurant industry.

From now on, the WEB-SRM will be integrated into sales recording systems (SRS or POS systems) and must be used in all restaurants that opened after October 31, 2023. For restaurants that were operating before that date, the implementation calendar provides until May 31, 2025, to install the equipment — so, no panic.

But for new restaurants, there’s no panic either because the requirement to use a certified POS system has been extended to June 30. Initially, the extension was to February 29, but Revenu Québec announced the extension on the eve of the deadline.

The same thing happened last fall after discussions between Revenu Québec and the ARQ highlighted the fact that only one supplier had been certified.

CONDITIONAL TEMPORARY EXEMPTION

The temporary exemption from having to use a certified sales recording system and communicate the required information to Revenu Québec through the WEB-SRM is, however, granted under certain conditions:

- The POS system a new restaurant intends to install has not yet been certified but is registered with Revenu Québec to obtain its certification;

- The chosen POS system cannot be

installed due to installation delays beyond the restaurant’s control.

In other words, if you are opening a restaurant in the coming weeks and your POS system has not yet been certified, you may be eligible for an exemption.

It is essential that you call Revenu Québec to benefit from this exemption.

HUMAN RESOURCES

Pilot project to recruit asylum seekers

Various initiatives are being launched to develop alternative sources of recruitment in response to the labour challenges faced by the restaurant industry. In this spirit, the ARQ has chosen to work with the Conseil québécois des ressources humaines en tourisme (CQRHT) to implement a pilot project that would integrate and help maintain 1,000 asylum seekers per year in the tourism industry

EXCLUSIVE CHOICE FOR EMPLOYERS

Launched in September 2023, the pilot project will last three years. It offers restaurant-industry managers the

opportunity to benefit from an entirely free service of recruitment for candidates chosen by the CQRHT for their skills and experience. In addition, employers have an exclusive choice of the selected candidate for 48 hours following their first meeting. This gives the employer who made the request priority in hiring the candidate.

INTEGRATION ACCOMPANIED BY THE CQRHT

Furthermore, during an asylum seeker’s integration process, employers will be accompanied by the CQRHT to ensure a lasting relationship between new staff members and their workplace.

Employers will receive support from the CQRHT throughout the process, from their request for the service through to welcoming the new employee, including integration within the existing team.

For more information, see https:// maillage-tourisme.ca/home

TEMPORARY FORIGN WORKER

Facilitated processing for some occupations

The list of occupations eligible for facilitated processing in the Temporary Foreign Workers Program (TFWP) was updated at the end of February. For the restaurant industry, the following occupations are on the list:

- Experienced or trained cooks (only this designation);

- Restaurant and food-service managers.

Due to changes in the labour market, servers have been removed from the list.

A SOLUTION TO MAKE YOUR LIFE EASIER

The TFWP’s list of occupations eligible for facilitated processing makes it easier for employers to recruit abroad when they need staff for jobs that are difficult to fill from within Quebec. Those recruited for a position on the list benefit from an accelerated temporary immigration process for work when they are sponsored by an employer.

Given the labour shortage affecting the restaurant industry, many restaurant

managers are having to look abroad for staff. The ARQ is aware of the industry’s challenges in this regard and has developed partnerships with international recruiting agencies that know our restaurants’ needs. ARQ members benefit from discounts on the services of these agencies.

For more information, see restauration.org/recrutement.

ILLEGAL RESTAURANTS

Toward a MAPAQ permit on delivery apps

Last February, representatives of your Association met with the ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) to discuss tightening controls on meal-delivery apps.

REQUIRING PERMITS

The plan is to require companies like Uber EATS, DoorDash, and Skip to ensure the restaurants they work with have a valid MAPAQ permit. The measure would stop

REGULATIONS

illegal restaurants from using these platforms to compete unfairly with restaurant operators in good standing. In addition, such illegal operators often don’t follow food-safety and hygiene rules, as the program La facture demonstrated last September.

ARQ SUPPORT

The ARQ expressed its support for the measure because it would foster fair competition and protect consumer health.

However, your Association does not want to see a new category of permit; we proposed instead that the MAPAQ require proof of the current permit, such as its number, for restaurants to be able to use the applications. Overall, your Association is very satisfied with MAPAQ’s intention to fight against unjust competition from illegal restaurants.

Facilitating on-farm dining experiences

To help more local producers market their farm products, the ARQ together with the Alliance de l’industrie touristique du Québec participated in a consultation organized by the ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ). The goal was to modify regulations affecting food service in agricultural areas of Quebec.

RAISING THE LIMIT FROM 20 TO 50 SEATS

The change would enable farm operators to serve meals on their farm for up to

RECYCLING SYSTEM

50 customers, raising the current limit of 20. While this change would affect farmers and not restaurants, the ARQ considers it important for the industry to promote aspects of local agriculture. The regulation change would also enable such on-farm dining experiences to be located closer to animal farming activities, excluding pigs and poultry, by relaxing the previous rule on minimum distance requirements.

SAME RULES AS RESTAURANTS

However, the relaxed regulations would not relieve on-farm dining operators from acquiring the necessary food preparation permit from MAPAQ or from following the same food-safety and hygiene rules that apply to the restaurant industry.

ÉEQ’s 2024 Tariff being approved

Last October, Éco Entreprises Québec (ÉEQ) held consultations over its 2024 Tariff for the curbside recycling system. Following the consultations, the tariff is now being reviewed by the government and will be published in the Gazette officielle at the end of spring or early summer, at which point it will take effect. Until then, we remind you that registration with the ÉEQ is a legal obligation for all companies in Quebec. It serves to declare and determine the quantity of recyclable materials that you generate.

Three criteria exist for exemption from payment for companies considered low volume, and, while this is subject to confirmation, only the one on total revenue may change:

• Having put on the market, directly or indirectly, during the reference year, one or more materials whose total weight is less than or equal to 1 metric tonne;

• Having generated total gross revenue (sales, income and other sources of funds) for products

marketed or services provided in Quebec of less than or equal to $1 million (currently under review, but may increase to $1.3 million); and

• For retailers: having only one retail point of sale covering less than 929 m2 (10 000 ft2) and not operated as a franchise, banner, or member of any other such group. Note that the 929 m2 ceiling has been in place since the 2018 Tariff.

See www.eeq.ca for more information.

The ARQ shares its concerns

Last February, your Association contacted the Commissiondesnormes,del’équité, de la santé et de la sécurité du travail (CNESST) to express the concerns of Quebec restaurant operators over draft legislation on mechanisms of prevention and participation in establishments (identified as RMPPE in French). The mechanisms would require day-long training for all health and safety representatives and committee members. In addition, representatives would have to take a seven-hour course every two years. These requirements would therefore worsen the labour shortage. Instead, the ARQ is recommending that restaurant operators be able to divide the training into multiple shorter sessions, which would help integrate the required training into employees’ timetables, while also fostering retention of the knowledge gained.

A REQUEST FOR FLEXIBILITY

Your Association also argued for the

HUMAN RESOURCES

training to be mandatory for only one worker representative and at least one employer representative rather than for all members of the health and safety committee. Employees who take the training could then share their new knowledge with colleagues during less busy times at work. It’s also important that such training be valid when a worker changes jobs or companies. In an industry with relatively high turnover, this would save restaurant owners from constantly sending employees for training, and it would save employees from repeatedly taking the same training when they change jobs.

EMPLOYER’S INVOLVEMENT

The ARQ is also sceptical about the nomination mechanisms for worker representatives on the health and safety committee, specifically section 13 of the RMPPE. It states that accredited workers’ associations must agree on nominations, without which the regulation outlines nomination procedures, and in the absence

of an accredited association workers must themselves organize a vote. It would be preferable that the RMPPE authorize restaurant operators to support the organization of the election, because in our sector few workers are familiar with or even motivated to hold a vote without the support of their employer. The regulation should not impose administrative penalties on employers when their employees do not initiate an employee nomination process for the health and safety committee. In the ARQ’s view, employers without an accredited association of workers should at least be able to organize a nomination process, which could take place in the presence of an employee observer.

Rest assured that your Association is keeping an eye out for the development of these RMPPE prevention and participation measures.

Me Dominique Senécal DHC Avocats

Quit or fired? Be careful!

Did your employee quit or were they fired? The consequences are obviously not the same.

Salaried workers who quit cannot claim the indemnity from their employer described in section 82 of theAct respecting labour standards when they’re the ones who freely and voluntarily took the initiative to end their employment.

Section 82 of theAct Respecting Labour Standards states:

“

82.The employer must give written notice to an employee before terminating the employee’s contract of employment or laying the employee 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 the employee is credited

with one year to five years of uninterrupted service,four weeks if the employee is credited with five years to ten years of uninterrupted service and eight weeks if the employee is credited with ten years or more of uninterrupted service.”

The objective of section 82 of the Act is to warn the employee that the employment relationship will be ended and to give them a reasonable timeframe to find a new job. If the employer refuses to allow the employee to carry out their work and be remunerated during this period, the employer is considered to be terminating the employment as described in section 82. As a result, the employer must pay the indemnity described in the Act — for example, two (2) weeks of pay for an employee with one (1) 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 force majeure.

It is the employer’s responsibility to prove that an employee has indeed resigned. If the proof is ambiguous, the conclusion will not be that it was a resignation but rather a dismissal, and thus the ensuing consequences apply.

SALON ARQ CONTACTS

Success in Lanaudière!

On February 27, the ARQ held its Salon ARQ Contacts Lanaudière, presented by Aliments du Québec, at the Hôtel Château Joliette. About 100 hotel, restaurant, and institutional professionals (ICI) visited some 50 booths, including those of about 10 local biofood processors.

This regional presence of the ARQ illustrates once again its commitment to local supply and its interest in giving a privileged showcase to participating local companies, by promoting their products and savoir-faire.

The event culminated in the President’s Cocktail, which gave attendees the opportunity to officially meet the ARQ’s new president and CEO, Laurence-Olivier Malouin-Trudel. This was also a great occasion to discuss with the ARQ’s team the issues and government projects on which the Association is working, particularly no-shows, food inflation, tip sharing, and more.

The Salon ARQ Contacts Lanaudière, presented by Aliments du Québec, benefited from the financial support

of the ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ). The event was also made possible by the special collaboration of our partner, SAQ Restauration.

THIS REGIONAL PRESENCE OF THE ARQ ILLUSTRATES ONCE AGAIN ITS COMMITMENT TO LOCAL SUPPLY AND ITS INTEREST IN GIVING A PRIVILEGED SHOWCASE TO PARTICIPATING LOCAL COMPANIES

A few photos from this historic event:

A few of the regional products presented to visitors by biofood producers themselves — proud of the fruit of their labours!

Company representatives are always happy to meet restaurant operators in their regions to establish privileged contacts.

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

UPCOMING EVENTS:

• April 30, 2024

Charlevoix (La Malbaie)

Fairmont Le Manoir Richelieu

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!

composed of nearly 5 300 members!

SAVINGS THAT MAKE A DIFFERENCE!

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

of

ARQ purchase program

Visa

Mastercard

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

$3,020

$2,475

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;

$6,300,000

> A “wine and spirits” offer;

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

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

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

$213 costs.

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).

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.

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

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!

It’s summer year-round with Fruitdujour!

One of summer’s great appeals is the berry season. Everyone looks for the best taste and quality worthy of our grandparents’ favourite pies. In summer, we stay away from poor quality, so why not do the same in the off-season?

The quality of Quebec berries is unmatched, meaning it would be foolish to turn our backs on them in winter. It’s time to put aside pale and tasteless imported berries and choose our own Fruit du jour frozen products!

Cultivated right here in La Belle Province, they are a tribute to summer flavours. Let your recipes warm the hearts of patrons by evoking the hot sun of July associated with bright red field strawberries.

FLAVOUR ABOVE ALL!

For their part, honeyberries have already captured the Quebec market. Food lovers regale in their unique flavour, with hints of raspberry and cherry. In addition, honeyberries, also known as haskaps, outclass even blueberries in terms of antioxidants. Your customers will be delighted to find them in your meals! Fruit du jour! freshens up our notion of berry season by bringing to restaurant tables year-round frozen strawberries, raspberries, blueberries, and honeyberries cultivated right nearby!

For more information on Fruit du jour!, visit www.fruitdujour.com and enjoy a

rebate of up to 3.75% on your purchases from Gordon Food Services, as a participating member of the Purchasing Program.

ALIMENTS DU QUÉBEC AU MENU

An indispensable recognition program

In the changing landscape of Quebec restaurants, the Aliments du Québec au menu program offers an indispensable opportunity for restaurant operators who keep a special place for Quebec food products on their menus. By participating in the program, they position their establishment as an ardent promoter of Quebec food products, thus strengthening their appeal to customers who prefer authentic local ingredients.

FOSTERING CONNECTIONS

The opportunity to connect with local producers and processors is among the program’s key benefits. Direct collaborations foster lasting partnerships,

where product traceability becomes genuine added value. Restaurants can then highlight the story behind each ingredient, further strengthening the bonds between producers, restaurants, and consumers.

To facilitate the transition toward a focus on local products, the program also offers personalized accompaniment, providing practical advice, resources, and tools to optimize the integration of Quebec products in restaurant kitchens.

FREE REGISTRATION

Membership in Aliments du Québec au menu opens doors to greater visibility, in

part through online presence on quebecaumenu.com and Aliments du Québec’s social media, at events, as well as in promotional campaigns.

The registration process is simple and free, and recognition is granted to establishments whose menu features at least 60% Quebec food.

Joining Aliments du Québec au menu helps preserve the gastronomic wealth of Quebec while ensuring your privileged place among the vital restaurants that promote local flavours on their menus. Be part of the program and take advantage of its visibility.

EVENT

ARQ Foundation Gourmet Golf Tournament

The Foundation’s annual golf tournament makes its grand return on June 19! Taking place at the Club de Golf de Boucherville, it will be presided over by honourary copresidents Isabelle Dufour, SAQ Vice-President of Sales Network Operations, and Sylvain Galipeau, Gordon Food Service Vice-President for Quebec.

Last year, the fundraising campaign brought in $28,000 for up-and-coming restaurant professionals. The ARQ Foundation

To register, scan the QR code:

Thank you to our main sponsors:

hopes for even greater success this year in its gourmet edition!

Participation in the event means you get to play your favourite sport while enjoying food-sample stations along the course and networking with industry professionals. At the same time, you are supporting a new generation of restaurant professionals and helping the ARQ Foundation pursue its mission!

LE COLLECTIF CONTEST

Reward your team!

The Collectif is back for its 4th edition! It rewards restaurant teams that distinguish themselves by adopting innovative and effective human resources practices. The initiatives in turn help develop and preserve a dynamic work environment. The winning team will be awarded a $3,000 prize. The second-place team will earn

$2,000, and a draw will take place among all other participants for a $1,000 prize.

To participate, simply complete the contest questionnaire at restauration.org/ lecollectif

GOVERNANCE

Elodie Richard named president and CEO of the ARQ Foundation

The ARQ Foundation is pleased to announce that Elodie Richard has been named new president and chief executive officer.

Thanks to Elodie Richard’s unfailing commitment to the ARQ Foundation’s mission, her understanding of the issues faced by the restaurant industry, and her years working alongside outgoing CEO Alain Mailhot, the Board of Directors is confident that the ARQ Foundation is in good hands!

Isabelle Dufour, SAQ Vice-President of Sales Network Operations

Sylvain Galipeau, Gordon Food Service Vice-President for Quebec

Fédération des producteurs d’œufs du Québec | Global Payments | TELUS Santé |

We pay tribute to the involvement of these companies in our organization!

GROUPE WOOP4

WOOP4 offers plant-based fish alternatives without common allergens. Five enticing flavours are available: salmon, smoked salmon, tuna, mahi-mahi, and tropical piranha. Two formats are offered: filet or tartare.

Catherine Provost

Tel.: 514-819-7738 woop4.com/en/

BRIZO FOODMETRICS INC.

Brizo helps restaurant brands that want to stand out from the competition. Whether you are a fast food brand or a casual dining chain, keeping a step ahead of the competition is crucial.

DANONE CANADA

As a pioneer of plant-based products, Silk® offers a wide range of flavourful options, including coconut-, cashew-, soy-, oat-, and almond-based beverages, Silk® Nextmilk, and dairy-free coffee cream, yoghurt, and cheese.

Roxane Blais

Tel.: 514-292-2380 danone.com

LULUBELLE & CO

Lulubelle & Co is certified B Corp and Women Owned. Its mission is to create delicious gluten-free pastry and bakery products that are a treat for the whole family!

OMCAN

For more than seven decades, Omcan has been supplying quality products and services to the North American restaurant industry. The company offers over 6,500 choices of food-service equipment and small items from around the world, to help our clients prepare, cook, and serve.

GROUPE PANICAN

Maximize the visibility of your establishment with their search engine optimization platforms dedicated to the restaurant industry. Expert developers of turnkey websites and online showcases for restaurants, their website designers offer personalized solutions adapted to your sector of activity.

Tamara Pereira

Tel.: 416-903-8641 brizodata.com

ONE CONTINENT

One Continent is an agency that provides a range of international recruitment and immigration services. ARQ members who want to use its services will be offered free access to CVs and interviews with employment candidates.

Dominic Therrien

Tel.: 813-894-2085 onecontinentimmigration.com

Marie Brossard

Tel.: 514-501-9318 lulubelleandco.com

VIBE FOODS INC.

Vibe Foods is a Quebec company specializing in the dehydration of fruits and vegetables with value added to accompany or enhance a dish.

Mike Rappaport

Tel.: 800-465-0234 omcan.com

André Labonté

Tel.: 418-386-4444 groupepanican.com

SORAC

The Sociétéderécupérationdes appareilscommerciaux (SORAC) is the management organization recognized by Recyc-Québec for the institutional- and commercialtype refrigerator and freezer recovery and recycling program for appliances at the end of their life cycle.

Nathalie Desjardins

Tel.: 888-728-9169 sorac.ca/en/

KMS SOLUTION

KMS SOLUTION is a certified recruitment agency. It helps Canadian employers find temporary workers and recruit qualified foreign workers, to meet their labour needs.

Jean Knackstedt

Tel.: 514-754-4678 vibefoods.ca

GOLIVRO

Optimize, make profitable, and manage your delivery operations on the GoLivro digital platform. In addition to being integrated with UEAT, their smart software automatically carries out deliveries by keeping drivers, staff, and customers synchronized in real time so everyone benefits!

Guillaume Belzile

Tel.: 514-831-9011 golivro.com

Guy-Bertrand Kana

Tel.: 514-953-2500 kmssolution.ca

LA BONTÉ DE LA POMME

Labonté de la Pomme is a rural agritourism estate open to the public since 2005 that has become renowned over the years for its selection of premium, distinctive products and services. The company offers a variety of fine local products from its various lines, including fruit, honey, and gourmet.

Nathalie Labonté

Tel.: 450-479-1111 labontedelapomme.ca

PAPAYA PASSIONFRUIT

Restaurant safety group since 2000.

The 1,500 safety group members trust TELUS Health (formerly LifeWorks) to:

Increase their productivity.

Reduce their risks.

By leveraging the following services:

• Claims management

• Prevention management

• Legal and medical examination services

They save 25% to 30% on their CNESST premiums. 1

Reduce their costs.

• Sector-specific information capsules

• OHS training and outsourcing

A host of benefits, thousands of dollars in savings!

PAYMENT SOLUTIONS

Take advantage of our preferential rates on Visa, Mastercard, Debit Interac and American Express card transaction processing.

Visa starting at 1.30%, Mastercard starting at 1.05%, Debit Interac from 4¢ and American Express starting at 1.79% per transaction.

PREVENTION MUTUAL FOR OCCUPATIONAL HEALTH AND SAFETY

Benefit from daily assistance in the management of your CNESST files, as well as a discount of up to 25% on your contributions, thanks to our prevention mutual. In addition, receive a minimum of 13-18% discount on your invoice at Telus Santé.

INSURANCE

Take advantage of commercial, group and personal insurance services tailored to your needs and benefit from substantial savings on the many types of coverage offered. In addition, discover the selective group insurance program: a unique way to attract and retain your employees!

RESTAURANT PURCHASING PROGRAM

Save thanks to the Programme d’achats Privilège Plu$ which offers advantageous prices and a guaranteed cashback. Save with our 100 partners such as Gordon Food Service, Molson Coors and Coca-Cola.

Find out why it pays to participate!

PROPANE GAS

Get competitive and fixed prices as well as 1.25¢ in cashback per liter of propane purchased. Also, get peace of mind with an automatic delivery service and 24-hour emergency assistance.

THE LEADING SALES AND MANAGEMENT SYSTEM

A Revenue Québec-certified solution for Web SRM.

Benefit from a 6% discount on the monthly fee and the number of POS requested on the Colossale Cloud POS software.

PAYROLL AND HUMAN RESOURCES MANAGEMENT SOLUTIONS

Benefit from a 15% discount on recurring payroll and self-service fees with Desjardins Employer Solutions. Get the same quality services at a lower cost!

WASTE COLLECTION

Take advantage of preferential pricing on waste and recyclable materials collection that are adapted to your needs and environmentally friendly.

Preferential Rates

Discount of up to 25%

Custom Coverage

$2,000 average annual cash return

1 .2 5 ¢/ L in Cashback

6% discount

15 % Discount

Preferential Rates

NATURAL GAS

Stabilize your budget and avoid market fluctuations with a guaranteed fixed price on your natural gas and compressor fuel consumption.

GASOLINE

Enjoy a discount of 2.5¢ for every litre of gas purchased for your vehicle fleet, delivery service or personnal consumption.

LEGAL ASSISTANCE

Guaranteed Fixed Price

Enjoy a 15% discount on fees billed by Dufresne Hébert Comeau Avocats, in addition to obtaining a free 30 minutes consultation yearly. 15

SOCIAL MEDIA MANAGEMENT

Get a 4-week free trial, with no commitment or fees, worth $800 including social media posts, a sponsorship strategy, professional culinary photos, and much more. Plus, get a discount of up to 9% if you want to sign up for paid services after the free trial!

DIGITAL DISPLAY

Benefit from the possibility of having 32” screens financed and repaid solely from the advertising revenues generated by Orangead, without interest. Recover 20% of the revenues from day one! Once the screen is repaid, your royalties will be increased to 80%!

Our collaborators

TILL ROLLS

Buy your paper rolls for cash tills and enjoy a personalized inventory management service.

INTERNATIONAL RECRUITING

Benefit from a competitive price and a quick follow-up with Global Crossing Immigration, which offers you a turnkey solution.

Personalized Service

INTERNATIONAL RECRUITMENT

Get $1,000 off several services at One Continent. This lawyer-founded company helps employers recruit foreign workers by taking care of the entire process: from recruitment services to immigration legal services.

$1,000 discount per case

INTERNATIONAL RECRUITMENT

Get a discount of up to 30% on several services at KMS Solution. This company helps employers recruit qualified foreign workers to meet their labor needs.

$1,000 discount

Up to 30 % discount

EMPLOYMENT AGENCY

Get 10% off the final invoice issued by GoodJOB. A 100% virtual temporary staff employment agency in Quebec. Download the free application at goodjobapp.ca/company.

Always more benefits

In addition to offering you numerous exclusive avantages with its partners, the ARQ also gives you:

Government advocacy on issues that impact your bottom line. Answers to your management and legal questions through our information agents.

A full calendar of interesting and diverse events.