SERVING UP SUCCESS.
Take advantage of benefits that come with welcoming Amex to help manage and grow your food establishment.
Start welcoming customers hungry for delicious eats.
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Visit amex.ca/signage or scan the QR code to order
Publisher:
ASSOCIATION RESTAURATION QUÉBEC
Editor-in-chief: Nicolas Boullé
Writers: Kelly Asselin-Tousignant | Nicolas Boullé | Dominique Tremblay | Martin Vézina | Vincent Woerner
Graphic design: LMG and 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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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, SaveursdesContinents
Secretary Treasurer:
Mr. Éric Marin, ChezMilotrestaurant (Sainte-Adèle)
ARQ CEO: Mr. Laurence-Olivier Malouin-Trudel
Administrators:
Mr. Billy Bastien, BuvetteThérèse(Percé)
Mr. Steeve Gros-Louis, Sagamitérestaurant
Ms Valérie Kennedy, SteakhouseSt-Charles (Sainte-Thérèse)
Mr. Martin Lévesque, TraiteurL’EspritFaim
Mr. Jean-Philippe Martin, ComplexeLaviolette
Mr. Érick Tremblay, Resto-PubBelles&Bum
Ex officio chairman:
Mr. Hugues Philippin, ChicAlors! restaurant (Québec)
Quebec Gastronomy in the Spotlight at the SCCPQ Gala
On October 13 was the 71th gala of the Société des chefs cuisiniers et pâtissiers du Québec (SCCPQ) in Belœil. During the evening hosted by chef Jonathan Garnier, 13 prizes and distinctions were awarded to establishments and professionals chosen by both their peers and the public.
PROMOTING CULINARY TRADES
This yearly event seeks to recognize Quebec’s culinary culture among restaurant industry professionals, as well as their next generation by highlighting their knowledge and experience.
In addition to its attendance at the gala, the ARQ was a partner in the presentation of the Prix Personnalité. The latter was awarded to Colombe St-Pierre, owner of restaurant Chez St-Pierre (ARQ member), in Bic, Rimouski.
Other notable distinctions include the Chef cuisinier national and Chef pâtissier national, respectively awarded to Alexandra Roy, head chef and co-owner of Melba,
Winner of the 71th gala of the SCCPQ.
Québec, and Hélène Arseneau, head chef and owner of Pâtisserie Hélène des Îles, Havre-aux-Maisons.
NORTHERN CUISINE
Breaking the Ice
To mark the 25st anniversary of the famous Hôtel de Glace in the Quebec City region, this winter you can enjoy a three-course meal in a world of ice.
In collaboration with the Fairmont Château Frontenac, the Hôtel de glace at the Village Vacances Valcartier in Saint-Gabriel-de-Valcartier will be opening a restaurant made of ice this winter.
AN ENCHANTING ATMOSPHERE
On Fridays and Saturdays between January 17 and March 25, 2025, patrons will have the opportunity to dine in a
magical decor adorned with sculptures from local artists representing four elements of nature.
A true testament to the magnificence of La Belle Province’s cold season, the ephemeral Restaurant de Glace, which will be built entirely of snow and ice, will be the only one of its kind in the Americas.
According to the organizers, the sophisticated culinary experience will center around the heart-warming tastes of Quebec’s cold season while patrons sit comfortably on fur-covered benches. The
unique concept of the restaurant should be a distinctive attraction for the regional winter tourism.
Up to 52 people, twice per night, will have the opportunity to experience the gastronomy of the northern-themed restaurant.
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.
RDV Élan 2024: Redrawing the Future of the Restaurant Industry
The 2024 edition of the ARQ’s annual event will take place on November 12, at the Espace Shawinigan, Shawinigan, a place conducive to innovation and creativity. The RDV Élan 2024, a new denomination, will encompass both conferences and a discovery trail.
The ARQ has thus designed a content-rich program in collaboration with specialists of the restaurant industry, in order to pique your curiosity and give you better tools to excel in your profession.
After the annual general meeting of members which will take place at the start of the morning here will be discussions with the food services management of the Olympic Village of Paris 2024 and on the vision of the SAQ Restauration.
TOOLS AND DISCUSSIONS
During the discovery trail, restaurateurs will be able to learn more about food waste recovery with LaTablée des Chefs, food processing to limit food waste with La Transformerie, technological support with the ITHQ Centre of Expertise or the job placement program for asylum seekers by the Conseil québécois des ressources humaines en tourisme (CQRHT).
Participants will also have the opportunity
Conferences
The Culinary Adventure of a Chef in the Olympic Village of Paris 2024, interview with Stéphane Lo Ré
PresentedbyTELUSHealth
Quebec chef Stéphane Lo Ré will immerse us in the tale of his extraordinary experience in Paris as part of the 2024 Olympic Games. How to set up a restaurant
from scratch and serve hundreds of dishes for athletes in record time? A major challenge for this sports enthusiast. Interviewed by the ARQ’s director of communications, Nicolas Boullé, the chef and general manager of a Sodexo Canada team will present a course that seemed to be quite the culinary journey!
Discovery Tour
to get answers to their questions on current issues during the “Chat with us!” segment, in which will take part the ARQ’s public and government affairs team, Ariane de Warren, sales manager — business customers at the SAQ, MEV-WEB specialists and the Centre de transfert des entreprises du Québec.
To learn more about the full program, schedules, and to purchase your tickets, check out restauration.org
Building Stronger Relationships: the Vision of the SAQ Restauration, interview with Ariane de Warren
The business sales director of the SAQ, Ariane de Warren, will share her new vision for the customer approach at the SAQ Restauration.
Feeding the World, one Surplus at a Time: the Best Practices in Food Recovery, by La
The workshop will begin with a quiz on food insecurity in Quebec and an overview of the La Tablée des Chefs food recovery program. A food recovery situational exercise will follow, after which La Tablée des Chefs will review the choices made by the participants and explain good practices.
Tablée des Chefs
You will also learn about the types of organizations La Tablée des Chefs reaches, as well as the categories of people the program helps.
ABOUT LA TABLÉE DES CHEFS
In operation since 2002, La Tablée des Chefs’ mission is two-fold: to feed and to educate.
To feed today, in the fight against food insecurity, with more than 17.6 million cooked portions distributed, and to educate young people, through the development of their food autonomy through the organization’s various programs, with more than 63000 young people educated so far.
RENDEZ-VOUS ÉLAN 2024 SCHEDULE
9:00 a.m. Opening of the event with free lunch and coffee.
9:25 a.m. Welcome from the CEO of the ARQ, Laurence-Olivier Malouin-Trudel.
9:30 a.m. Conference: “The Culinary Adventure of a Chef in the Olympic Village of Paris 2024”, the story of Stéphane Lo Ré, chef and general manager of a Sodexo Canada unit, moderated by Nicolas Boullé, director of communications of the ARQ, and presented by TELUS Health.
10:00 a.m. Discovery Tour:
- Feeding the World, one Surplus at a Time: the Best Practices in Food Recovery, by La Tablée des Chefs;
- Reducing Food Waste in Business — A Profitable Opportunity! by La Transformerie; - Technologies at the Service of the Restaurant Industry, by the Centre d’expertise de l’ITHQ; - Recruit, Retain, Share, by the CQRHT.
11:30 a.m. Conference: “ Building Stronger Relationships: the Vision of the SAQ Restauration,” by Ariane de Warren, sales director — business customers at the SAQ, moderated by Nicolas Boullé, director of communications of the ARQ
12:00 p.m. CEO Closing Remarks
12:00 p.m. - 2:00 p.m. Cocktail & Networking
12:30 p.m. — 2:00 p.m. Meet and Greet
Reducing Food Waste as a Business — A Profitable Opportunity! presented by La Transformerie
Presentedby Entegra
Food waste is expensive but can also be an opportunity. This workshop will help you identify the losses in your operations, measure them to know their monetary impact and act with practical tools to reduce costs. Find out how to turn waste into a profitable opportunity and anticipate your waste instead of always paying more for it. Don’t miss this chance to improve your profitability while adopting sustainable practices!
ABOUT LA TRANSFORMERIE
La Transformerie, co-initiated by chef
Technologies
Guillaume Cantin, winner of the 1st season of Les Chefs!, collaborates with players in the agri-food sector to curb food waste. Its new Zero Loss service supports companies and institutions by offering diagnostics, tailor-made action plans, optimization of practices, as well as the development of products based on upcycled food. Since 2019, thanks to the production of spreads, marmalades and rescued sauces from recovered fruits, more than 250 000 kg of food have been saved.
In the Restaurant Industry, by the Centre d ‘expertise de l ‘ITHQ
The ITHQ’s business service offers you a workshop on the different axes of integration of digital technologies in your establishment. Success factors will be introduced to you through a friendly approach to familiarize yourself with its recent technology integration coaching program. By participating in this workshop, you will get to meet the ITHQ’s industry advisors to learn more and have the
chance to win a personalized support in the integration of digital technologies worth $1850.
ABOUT THE CENTRE D’EXPERTISE DE L’ITHQ
The ITHQ’s business service offers a variety of tailor-made training and industry support services. Visit their website at ithq.qc.ca/ services-aux-entreprises
Recruit, Retain, Share, by the CQRHT
The CQRTH is pleased to present two of its major projects specifically aimed at the tourism industry and restaurateurs in Quebec. This workshop aims to inform and equip you with innovative human resources practices to recruit and retain your workforce. Discover Objectif Tourisme, the project that connects managers and asylum seekers who are available and interested in working in the restaurant industry, and Boomerang, the workforce-sharing platform. Explore with us novel approaches to building your work teams while valuing our industry of happiness!
Workshop offered by Karine Durand, HR Project Manager, and Marion Guignet, Tourism Objective Project Director.
ABOUT THE CQRHT
For over 25 years, the Conseil québécois des ressources humaines en tourisme (CQRHT) has been delivering relevant information, providing the right tools, and working with its partners to implement innovative, structural initiatives designed to benefit both tourism businesses and their employees. This approach is our raison d’être and our three main strategic directions. Whether it’s training, skills recognition, human resource management practices, seasonality, or workforce data, we put our resources and expertise at the service of entrepreneurs, managers, workers, and tourism industry partners.
The ARQ Persuaded the Government to Allow Financial Penalties
The ARQ’s presence at the parliamentary committee reviewing bill 72 on consumer protection last October has not been in vain: armed with compelling evidence and argumentation, your Association managed to bring further awareness on the issue of no shows to the MNAs. More importantly, your Association managed to persuade the committee of the rightfulness of our solution.
Thus, Minister of Justice Simon JolinBarrette, who had previously shared his openness to address the issue afflicting the industry in response to our presentation on October 8, confirmed he was “currently working on the development of a regulatory framework” for no shows.
For the ARQ, this statement is a step forward toward the eventual legality of incurring modest financial penalties to contain the phenomenon of no shows, a solution supported by 69% of the population. Please note that no regulation currently in effect legally allows restaurateurs to impose financial penalties to patrons who fail to show up for their reservation.
The ARQ thanks all MNAs who took part in the parliamentary committee for lending their ear to our industry’s concerns, particularly Minister of Justice Simon Jolin-Barrette. Your Association will, of course, keep a close eye on the process leading up to publication of the regulations to prevent no-shows.
THE ARQ HEARD ON TAXES DISPLAY
Furthermore, the ARQ’s efforts on behalf of its members also bore fruit with regard to a section of Bill 72 concerning the display of prices with or without taxes for food products. During its session in front of the parliamentary committee, your Association had pointed out the ambiguity in the wording of the regulation, which would have required taxes to be listed for each product on a menu.
The ARQ has thus invited the MNAs to reconsider the wording of that part of the bill, so that restaurants be exempted from the regulation. The calls have been heard. Restaurants will not be required to indicate the applicable taxes of each item on a menu. This provision will also exempt restaurants from the requirement to display the price of each item in a combo or the regular price of an item on exclusive offer.
THUS, MINISTER OF JUSTICE SIMON JOLIN-BARRETTE, WHO HAD PREVIOUSLY SHARED HIS OPENNESS TO ADDRESS THE ISSUE AFFLICTING THE INDUSTRY IN RESPONSE TO OUR PRESENTATION ON OCTOBER 8, CONFIRMED HE WAS “CURRENTLY WORKING ON THE DEVELOPMENT OF A REGULATORY FRAMEWORK” FOR NO SHOWS.
Working Behind the Scenes for Your Benefit
Apart from the ARQ’s work on bill 72 (see page 13), your Association has kept your interests front of mind while furthering its efforts on various issues in recent weeks.
ENVIRONNEMENT
In October, the ARQ met with the ministère de l’Environnement, de la Lutte contre les changements climatiques,de la Faune et des Parcs to discuss the management of organic matter in industries, businesses, and institutions.
Another consultation was also held with the same ministry on the topic of the new
consigned containers collection system.
Éco Entreprises Québec (ÉEQ)’s associative committee, in which the ARQ takes part, also held a meeting to discuss the challenges surrounding the selective system of collection, as well as the tariff to come.
TOURISM
Various meetings with other associations in the tourism industry occurred to confer, among other topics, on the Temporary Foreign Worker Program (TFWP).
SOCIAL INVOLVEMENT
Restaurateurs Who Care For Their Communities
From hosting a fundraising dinner to collecting donations in their restaurant, sponsoring a local sports team or supporting a charitable cause, the social involvement of restaurant owners and their employees can take many forms. The ARQ seeked to expore the topic by surveyigng its members on their social involvement practices.
VARIOUS TYPES OF SUPPORT
Our survey data clearly shows that lending a helping hand is common for restaurateurs, as 78% of our surveyed members reported making monetary donations to charitable, social or sports causes. On average, our members fund $4633 annually to support their community.
Providing material or food donations to one or more charities is also a common way of contributing to society for 53% of respondents. Those can include, among other things, donating their food surplus to organizations such as La Tablée des Chefs, or to food banks. Moreover, 31% of respondents say they collected donations for various causes, likely by way of donation boxes near the cash register in their establishment, as we so often see.
FOOD SECURITY AND SPORTS ACCESSIBILITY
The most commonly supported cause by the restaurant industry is food security, with 13% support, which is hardly surprising, considering the nature of the industry. Then comes sports accessibility
MEV-WEB
After sending a letter to Minister of Finance Eric Girard requesting an extension to the installation deadline of the MEV-WEB, the ARQ, met with a representative to discuss the challenge of migrating all private establishments expected to take part in the MEV-WEB transition by May 31, 2025. Another consultation is planned to follow on those discussions.
OUR SURVEY DATA CLEARLY SHOWS THAT LENDING A HELPING HAND IS COMMON FOR RESTAURATEURS, AS 78% OF OUR SURVEYED MEMBERS REPORTED MAKING MONETARY DONATIONS TO CHARITABLE, SOCIAL OR SPORTS CAUSES. ON AVERAGE, OUR MEMBERS FUND $4633 ANNUALLY TO SUPPORT THEIR COMMUNITY.
for 12% of respondents, and two causes with 11% support, the fight against poverty, along with medical care and research, and hospital foundations.
To complete the picture, that social involvement sometimes takes the form of volunteering. 30% of restaurant owners or their employees donate their time that way on behalf of the company. On average, restaurateurs and their teams volunteer 49 hours per year for causes that matter to them.
How to Acquire Your Francization Certificate
Does your business have between 25 and 49 employees? You must register your company with the Office québécois de la langue française (OQLF) to acquire your francization certificate. This obligation will come into effect on June 1, 2025, in Quebec.
NEW RULES
All businesses carrying out activities in La Belle Province, including restaurant establishments, no matter the size of their teams, must abode by the language requirements aiming to make French the normal, everyday language of work, communications, trade and business. Additional provisions are required for businesses with 25 or more employees.
The law stipulates that these companies must undertake a francization process and sets deadlines throughout the process so that the use of French is generalized at all levels of the organization. This means that each team in your restaurant, no matter their hierarchical level, is concerned.
STEP-BY-STEP INSTRUCTIONS
To begin the process of obtaining your francization certificate from the OQLF, you begin by downloading the form available in the Entreprises section of the OQLF website. You then assess the extent to which French is being used in your business and, depending on the results, submit a francization plan. Finally, you can obtain
your certificate of francization if the OQLF considers that the use of French is widespread at all levels.
Once you have your francization certificate in hand, you must ensure that the use of French remains widespread within your establishment. Every three years, you will have to produire a triennial report on the evolution of the use of French in your business.
Failure to comply with the Charter of the French Language could result in an offence. FOOD WASTE
Partnership Between the ARQ and La Tablée des Chefs
The ARQ is delighted and proud to announce its partnership with La Tablée des Chefs, a non-profit organization fighting food insecurity. This initiative aims to offer concrete solutions against food waste to restaurateurs. Among further goals, the partnership will help inform ARQ members on the mission of La Tablée des Chefs, as well as on the ways to contribute to it.
FOOD RECOVERY
Restaurateurs will thus be more knowledgeable on the programs in which they can take part, such as Récupération Alimentaire (trans.: Food Recovery) and Soupes Solidaires (trans.: Solidarity Soups).
The first initiative, Récupération Alimentaire, eases the process of donating food surplus. as the turnkey solution does not require establishments to donate regularly nor to meet minimum donation requirements to participate. All establishments willing to take part must do is register their business to the Récupération Alimentaire program.
LEND YOUR WORKFORCE AND KITCHEN
The second initiative, Soupes Solidaires, offers a healthy and free food assistance solution benefiting elementary school-aged children. The kitchens of restaurants getting involved in the program thus
becomes production locations. All the concept requires restaurateurs to provide are a workforce and an equipped location in which to cook the food. Indeed, La Tablée des Chefs takes care of the ingredients and materials necessary to feed the over 17 000 students benefiting from the program.
If you are eager to know more about the programs and willing to lend a hand, send an email to nourrir@tableedeschefs.org. You can also visit the organization’s website at tableedeschefs.org.
A Drop for Most Industries, Except One
Published in the Gazette officielle du Québec last July, the ARQ shares the rates of CNESST contributions for units in the restaurant industry and hospitality. Three main units (see chart below) saw their rates drop for the coming year. For unit 68010, Restaurant; fast food counter; drinking establishment, a small decrease of 4 cents per $100 of insurable earnings will be in effect starting January 1.
GENERAL RATE PER UNIT (for each $100 of insurable earnings, including gratuities)
SAVE ON YOUR CNESST CONTRIBUTIONS BY JOINING THE ARQ’S HEALTH AND SAFETY PREVENTION INSURANCE! FOR MORE INFORMATION, CONTACT THE ARQ AT 1 800 463-4237.
Outfitting establishment; campground; $2,04
mobile home park; camp with accommodations; management and upkeep of parks of the Provincial Administration
Celebrating the Winners of the Prix Excellence Tourisme
On September 24, the Alliance de l’industrie touristique du Québec (Alliance), of which the ARQ is a member, rewarded the expertise of entrepreneurs, craftspeople and employees in the Quebec tourism industry during its annual event in Saint-Hyacinthe.
In total, 13 prizes have been awarded in as many categories to people, organizations, and establishments in Quebec. The ARQ congratulates all the winners of the Prix excellence tourisme, particularly the recipients of the following awards:
• Marketing Communication | Zoo de Granby*
• Marketing Communication — Network | Tourisme Montréal
• Innovation and Product Development – Network | Tourisme Mont-Tremblat
• Responsible and Sustainable –Network | Destination Québec Cité
• Human resources Management –Innovative Practices | Germain Hôtels*
• Business Partnership and Sponsorship | Tourisme Cantons-de-l’est
• Human Resources – Employee of the Year | Isabelle Beaulieu –Pourvoirie Domaine Bazinet*
According to Caroline Proulx, Minister of Tourism and Minister Responsible for the Lanaudière Region, “the Prix excellence tourisme are a wonderful opportunity to shine a light innovative projects, as well as the talent of entrepreneurs and the passionate people of our industry.”
To see the complete list of winners of the Prix excellence tourisme 2024, you can visit the Alliance’s website at alliancetouristique.com
*ARQ member
Neuroatypical People at Work
Hospitality establishments are becoming less reluctant to hire neurotypical people in their business. This category traditionally refers to autistic individuals, but can also refer, among others, to people with dyslexia, dyspraxia, dysphasia, certain personality disorders or even giftedness. All of which are individuals who can find a home for their career in an establishment that welcomes them.
On the South Shore of Montréal, the Hôtel Manoir D’Youville, an accommodation establishment on Île Saint-Bernard, Châteauguay, set up a project school corporate project for autistic people or those with an intellectual deficiency. This endeavour has seen the light of day thanks to the efforts Jean-Martin Côté, executive director at Hôtel Manoir D’Youville. But his efforts were not the sole building blocks. Former specialized educator, and president of La Fondation Compagnom, which aims to promote better mental health in the population by implementing various preventive initiatives, Côté prompted a partnership with the Centre de formation générale aux adultes des Grandes-Seigneuries.
Hôtel D’Youville now welcomes ten students, ages averaging between 18 and 22, from October to June. The program’s current academic path promotes the development of skills and knowledge useful to social and professional fulfillment through various tasks. The latter include “nursing the horticulture garden for the restaurant, cleaning, and many, many hands in the kitchen,” explained Côté.
This year’s students work on “a schedule consisting of three days studying in school and two days of practical tasks at the hotel, [where they are] accompanied by a teacher and a specialized educator present at the establishment at all times” to aid the program.
Since the announcement of the program, Côté says “a wave of love and pride” has hit him and his team. He hopes that “people will reproduce the project their own way, in their respective environments.” The executive director also advizes those willing to go ahead with a similar program to “be well surrounded and prepare their teams,” beforehand.
Côté adds that on top of giving back to the community, this type of initiative “creates a beautiful synergy within the team and it keeps people around,” referencing the retention of both hotel clientele and employees.
A TEAM ADVOCATING FOR NEURODIVERSITY AT CHEZ CHEVAL
The Hotel Manoir D’Youville is not the only establishment to prioritize the integration of neurotypical people in hospitality. Indeed, Chez Cheval cafés, whose initial concept opened its doors in September 2019, Mont-Saint-Hilaire, also shines a light on neurodiversity. The two locations of the café regularly hire both non-autistic and autistic people to work alongside each other.
Patricia Paquin, Québécois TV personality and co-owner of the Chez Cheval cafés with the chef and entrepreneur Louis-François Marcotte, is an advocate of normalizing the presence of a variety of people in the workplace.
The former radio show host still specifies that normalizing cooperation does mean that managers must lump everyone together, citing a common French-language idiom: “il y a autant d’autisme que de personnes autistes” (trans.: there are as many types of autism, as there are autistic people).
SUPPORT
Nevertheless, Paquin found characteristics that are commonly, though not always, associated with autistic individuals. “They are employees that are very punctual and have a tendency to do the same work the same way for a very long time,” she explains. In the same vein, and while always keeping each person’s unique nature in mind, the restaurateur recognizes common pitfalls in her
neuroatypical employees, including “anxiety, disorganization, particularly on less favorable days.”
To ease the management of possible arising issues, despite mentioning that no major problem ever came up at either location, Paquin ensures both her employees, including her own adult autistic son, Benjamin Marcotte, and the manager of the cafés, are effective contact persons for each and every one of their peers. That way, the former radio host aims to maintain a sense of belonging within her team.
For restaurateurs looking for tips on managing their current or future neurotypical employees, the Chez Cheval owner advises them “not to see it as something bigger than it really is” and to simply “be willing to do the work to help out their employees.”
HOSPITALITY ESTABLISHMENTS ARE
BECOMING LESS RELUCTANT TO HIRE NEUROTYPICAL PEOPLE IN THEIR BUSINESS.
Thinking Ahead Can Help Restaurants End the Year on a High Note
Gordon Food Service
The autumn aroma of pumpkin spice latte season has barely arrived, alerting restaurant operators that it’s time to dive into holiday planning.
In a tough economy, November and December figure to be make or break months more than ever. “A smart strategy can make all the difference,” says Gordon Food Service Culinary Specialist Bill Barker.
“When expenses go up, the first thing people cut is their entertainment budget,” he said. “But people still want to celebrate, and restaurants can find ways to reach them.” »
Barker touched on five areas of holiday planning critical to ending the year on a high note.
RETHINK CATERING
Family holiday outings should be numerous this year, similarly to business holiday partys. Contact the local chamber of commerce for a list of area businesses and contact them about hosting or catering for their holiday parties.
“I think many corporations feel like they owe their employees a celebration this year,” Barker said. “Events can happen in your restaurant or, if you are equipped, catered off-site at a banquet hall or even at their offices.” »
Operators must ensure catered food fits their brand and isn’t jeopardized by supply-chain issues. “Work closely with your Sales Representative to avoid products affected by supply chain or cost issues,” Barker urges.
TAKE ON TAKEOUT
Holiday planning should include a healthy dose of off-premises dining, promoted by a solid social media marketing schedule and staff awareness.
“Let people know your plans on your website, Facebook, Instagram or wherever,” Barker advises. “Also make sure everyone on your staff is well aware of holiday plans, so they can answer questions when a potential customer calls.” »
Don’t overlook packaging as a brand ambassador. The GFS Impress program allows operators to affix restaurant logos and messaging to containers. This reminds everyone at private holiday celebrations about your business.
“Some operators will say packaging is expensive, but if you are serving customers at home, you don’t have the expense of washing dishes ar cleaning tables,” Barker points out. “Now you can afford a more upscale takeout program.” »
MARKET APPETIZERS, LTOS
To entice off-premises and dining-room customers, Barker suggests holiday appetizers and limited-time offers (LTOs). Flavours from the many Mediterranean nations remain popular, and mezze plates are perfect for sharing.
“Fresh takes on charcuterie boards are an ideal LTO,” Barker says. “We see breakfast boards, but they can also contain seafood, vegetables or sweets, if that’s what you offer.”
Charcuterie-style boards can be packaged and sent off-premises with instructions for assembly at home or at an office event.
THE AUTUMN AROMA OF PUMPKIN SPICE LATTE SEASON HAS BARELY ARRIVED, ALERTING RESTAURANT OPERATORS THAT IT’S TIME TO DIVE INTO HOLIDAY PLANNING.
CRAFT A COCKTAIL MENU
“Seasonal beverages are another holiday fave, and retro cocktails are in vogue,” Barker says. Signature drinks with prep instructions are a sales builder.
Don’t overlook mocktails for those who prefer zero-proof drinks.
“A lot of people don’t drink or are designated drivers, so you can build drinks that look and taste like cocktails, so people don’t feel out of place while everyone else is drinking,” Barker said.
GROW GIFT CARD SALES
Gift cards are a holiday staple, so promote them early. They put money into your operation now, much of which won’t be redeemed until January, if at all.
“The redemption rate on gift cards is never 100%,” Barker said. “f an operator sells $10,000 in gift cards and only $8,000 is redeemed, it’s like free money. And guests who do use gift cards often exceed the card amount.”
”Seasonal beverages are another holiday fave, and retro cocktails are in vogue,” Barker says. Signature drinks with prep instructions are a sales builder.
With Global Payments, you can seamlessly accept payments in-person, in-app, online or on-the-go — so you can take your business anywhere.
SALON ARQ CONTACTS CHAUDIÈRE-APPALACHES
Restaurateurs Answered the Call!
On September 17, the Association Restauration Québec headed to the tow of Scott, in the gorgeous ChaudièreAppalaches region, in order to hold its Salon ARQ presented by Aliments du Québec. La cache à Maxime once again hosted the fair, as the event was visited by a plethora of hotel, restaurant and institution professionals.
About fifty booths, including over fifteen local biofood processors, welcomed the guests. On-site representatives took the opportunity to introduce or encourage visiters to discover their products and services.
A FEW PHOTOS FROM THIS HISTORIC EVENT:
The Salon ARQ Contacts Chaudière-Appalaches, 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.
Many visitors enjoyed the presence of the ARQ in their own region.
Small processors’ products are always a pleasure to discover and try out.
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.
Potential saving of $11,000 per year, and more:
purchase program
Legal or accounting services
LARGEST PURCHASING PROGRAM IN QUEBEC!
Since 2006, the Programmed’achatsPrivilègePlu$ (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;
ARQ Purchasing Programm has made considerable 3,400
To simplify members’ lives, the ARQ has created an entirely and exclusively reserved area on its website, restauration.org
$6,300,000
> A “wine and spirits” offer;
$9,000,000 2023-2024;
> $4,200,000 in kickbacks provided in 2020-2021;
> A purchase volume of $149 million from program partners.
$213 costs. savings of 3,000
$325
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!
What You Need to Know
As a holder of a liquor licence, you are subject to the provisions of the Act and regulations governing alcoholic beverages administered by the Régie des alcools, des courses et des jeux (RACJ).
Here is a reminder of a few rights and obligations with which a holder of an alcohol permit needs to comply:
• The licence must be posted for the pubic to see;
• All alcoholic beverages must be purchased from the Société des alcools du Québec (SAQ), or from an artisanal beer producer, beer distributor, cider producer or an agent holding a permit to manufacture alcoholic beverages issued by the RACJ;
• Alcoholic beverages in an establishments must have the SAQ stamp and/or CSP label (on-site consumption for beer);
• Alcoholic beverages used for cooking must be stamped and kept in their original containert;
• Alcoholic beverages received as gifts or meant for personal consumption without a stamp may not be tolerated in the establishment;
• The permit holder may not sell alcoholic beverages to an intoxicated person;
• A person under 18 years of age may not be present in a bar as a patron or worker, unless they are crossing the terrace or room to access the bathroom facilities;
• A minor may be present at a terrace before 10 p.m. only if accompanied by their parent or guardian, or if part of a group during a reception in a private room;
• The maximal occupancy stated on the alcohol licence must not be exceeded under an circumstances;
• Alcoholic beverages containing an insect (e.g. a fruit fly) may not be tolerated or kept in an establishment;
• Alcoholic beverages with a faded or detached SAQ stamp must not be kept in the establishment.
To conclude, these types of breaches could get you into trouble and even have your licence suspended or revoked.
Dominique Senécal DHC Avocats
SUPPORTING THE NEW GENERATION
Fondation ARQ Pursues Its Mission
The Fondation ARQ supports hospitality students in numerous ways: by granting bursaries to encourage the perseverance and success of the recipients, or by financially supporting them when in need.
Thus, the Fondation recently accompanied students participating in cooking competitions: Meilleur apprenti pâtissierchocolatier 2024, in Montréal, and Meilleur apprenti cuisinier du Québec 2024, in Rivière-du-Loup.
Congratulations to each participant, especially to the trainees who managed to stand out during the competitions. Salma Houti, pastry student at the École hôtelière et d’administration de Laval has won the title of best patissier-chocolatier apprentice in
Quebec and the Trophée Francis Cabanes. In turn, Thomas Miserez, a cook at Le 101 Restaurant de Quartier (Québec), has won the title of best cook apprentice in Quebec, as well as the Trophée Marce-Kretz. This prize is given to the winners of provincial competitions in the cooking category.
THE FONDATION ARQ AUCTION
These competitions contribute to the valorization of training and learning of the craft, as well as promoting excellency among young apprentices in these sectors.
Only a few Days Left to Bid!
This year again, take part in the Fondation ARQ auction. All profits will be reinvested in order to encourage the next generation and allow the Fondation to pursue its mission.
Among a broad selection of about sixty lots, you will find: hotel deals, restaurant
activities, so go on and place your bid!
The auction winners will be confirmed at the ARQ’s annual event, the RDV Élan 2024, which will take place on November 12, in Shawinigan.
MISSION
The Fondation ARQ’s mission is to promote education among students and workers in the industry by awarding scholarships, thereby encouraging them to develop and perfect their skills and qualifications.
offers and even gift vouchers for recreational
The 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.
Proud Donors
Salma Houti and Thomas Miserez receiving their award on October 13.
Elodie Richard, Salma Houti, and Alexandre Grégoire of TELUS Health, also administrator of the Fondation.
QUALITÉ RÉFRIGÉRATION
Qualité Réfrigération offers reliable installation, sales and servicing of refrigeration products for a wide range of commercial needs.
OCTOGONE COLLECTIF
The company Octogone Collectif offers innovative technological solutions to help restaurateurs and hoteliers face the challenges of the industry.
VIANDES DUNHAM
Viandes Dunham is a Quebec biofood processing company specializing in the preparation of ready to cook meals for hotels, restaurants and institutional food services.
ALLEMA GLOBAL
Digital services and customized management tools development. Allema Global works with several companies in the restaurant industry.
Cynthia Zerbini
Tel.: 514 536-0131 qualiterefrigeration.com
LE VERGER DE L’ÎLE NEPAWA
Located on Île Nepawa, Lake Abitibi, le Verger de l’île Nepawa is a company like no other, while also acting as a research location specializing in northern fruit trees, as well as research and grafting over a 35-year period.
Stéphane Grenon Tel.: 581 874-5990 octogonecollectif.com
GLOBAL CROSSING IMMIGRATION
Immigration and international recruitment agency specializing in the location and evaluation of qualified francophone workers.
Maxime Robitaille Tel.: 450 266-1370 viandesdunham.com
KIF KIF IMPORT
The company can provide you with a quote on resquest, at continually competitive prices for distinctive, high-quality furniture. Zen dinner tables, chairs, bar stools or industriel office equipment, it’s all there!
Audrey Compagnat
Tel.: 418 731-1888 allemaglobal.com
KLB SERVICES COMPTABLES
Accounting firm specializing in bookkeeping for restaurants, also offering the following services: bookkeeping, payroll services, preparation of GST/QST reports, preparation of financial statements, preparation of tax reports and implementation of an accounting system.
Pierre Drapeau
Tel.: 819 333-2736 vergerdelilenepawa.com
MONSIEUR COCKTAIL
Discover Monsieur Cocktail and NOA, two brands that are revolutionizing the drinks landscape in Canada. Together, we are proud to be present in over 2000 restaurants accros the nation, offering delicious and authentic solutions to all cocktails lovers.
Philippe Castonguay
Tel.: 438 520-4590
monsieur-cocktail.com
François Viau Tel.: 450 670-5382 recrutement-quebec.com
GESTION DELIBON
Way more than a broker!
A experienced and efficient account manager. An array of complementary and must-have services. Sales, supplies, merchandizing, consulting services. Tony Fournel Tel.: 581 307-8908 gestiondelibon.com
Elie Ben David Tel.: 514 286-1151 kifkifimport.com
SANI-FONTAINES
Water expert, without the plastic waste! Sani-Fontaines has built its reputation in the restaurant and hotel industry for over 30 years using eco-friendly and innovative drinking water supply systems.
Emmanuel Benetos Tel.: 514 382-8202 klb-cpa.ca
JOURNEY CAPITAL
Created to support small businesses and enable them to grow, Journey Capital offers flexible terms and rates based on your company’s performance and provides a rapid response to funding requests. Once approved, you can receive funds on only 24 hours.
Emmanuel Morel Tel.: 418-660-2858 sanifontaines.ca
Eddy Mazzilli Tel.: 877 781-0148 journeycapital.ca
