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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.
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, SaveursdesContinentsrestaurants (Gatineau)
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 (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, ChicAlors! restaurant (Québec)
Quebec Could Benefit From USA–Canada Tensions
Trade disputes between Canada and the United States could benefit the Quebec tourism industry, according to the results of a study of the Alliance touristique du Québec, of which the ARQ takes part, conducted by Léger.
Published late February, the study states that nearly half of Quebec residents who intended to travel to the United States in 2025 had already cancelled their trip or planned to do so soon. Among them, 49% have in mind to remain in Quebec during their holiday this year.
AN EXTRA $1,5B FOR QUEBEC!
According to experts from the Business Intelligence Centre at the Alliance, the situation could generate major losses, reaching up to 3 billion dollars for the American economy.
In contrast, on this side of the border, the difference in the economy should be positive. In fact, the study forecasts significant economic repercussions on local tourism from vacationers staying in Quebec. The report estimates those economic benefits at 1,5 billion dollars.
“More than ever this year, La Belle Province will be an unavoidable destination for Quebec vacationers. It is expected that the events will generate significant economic benefits for all regions. The choices we make as travellers can have a positive impact on the local economy, in addition to sending a clear message to our international partners, particularly in the current context. We must thus grab this opportunity, and the Alliance is glad that more and more Quebecers
choose to stay at home for their 2025 holidays! “, commented Geneviève Cantin, executive director of the Alliance de l’industrie touristique du Québec.
STUDY HIGHLIGHTS:
• 20% of Quebecers initially planned to travel to the United States in 2025;
• Among those Quebecers who had planned to travel to the United States, nearly half (45%) already cancelled their trip or are planning to do so;
• 49% of Quebecers who cancelled their trip to the United States intend on spending their vacations in Quebec in 2025.
Tip Suggestions on POS Will Have to Be Calculated Before Taxes
Parts of bill 72 amending the Consumer Protection Act, which was adopted in November 2024, will come into effect on May 8, 2025. Thus, in just a few weeks, the regulations that will be detailed next must be followed or adhered to; otherwise, there will be consequences in the form of fines.
- The suggested tip amounts on the point-of-sale terminals will have to be calculated before taxes.
- The choices will have to be presented in a neutral fashion, without pressure (no smileys or other symbol distinguishing the options).
- The customer will have to be able to easily enter a customized amount of percentage.
PARTS OF BILL 72 AMENDING THE CONSUMER PROTECTION ACT, WHICH WAS ADOPTED IN NOVEMBER 2024, WILL COME INTO EFFECT ON MAY 8, 2025
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LOCAL SOURCING
Quebec Products in The Spotlight
As the economic uncertainty of recent weeks have forced you to reevaluate the stability of your supply chain, the strategy to prioritize local products is becoming an increasingly popular option.
Tariffs, a pandemic, the Suez Canal Obstruction...the economic and commercial roller coaster brought about by geopolitical, health-related, or economical events of the day can quickly pull the rug from under the workings of international food circuits, which can affect your ability to supply your establishment without suffering delays or unplanned increases in food costs.
Although tariffs were narrowly avoided in February, the mere threat of their imposition was enough to erode confidence in the international food supply and create a surge in demand for local products.
A GROWING INTEREST TOWARD LOCAL PRODUCTS
Sourcing from local businesses is not only a fantastic way to support your neighbours, reduce the production of greenhouse gases and improve your operational efficiency, but it can also add value in the eyes of your customers.
According to Statistics Canada’s Survey on consumer perceptions of food –Wave VI, 88% of the Canadian population considers Canada’s food and agriculture industry moderately to very trustworthy. In fact, 54% of Canadians questioned during the study stated they seek out food items labelled as Canadian made.
When it comes to food produced in their province or town, 86% of this same group of Canadian consumers said that they sometimes, or always, look for local food, and the vast majority (97%) said that they sometimes buy such food.
Nancy Lemieux, co-owner of Auberge des Glacis (L’Islet), an establishment among finalists for the Prix restaurateur Aliments du Québec au menu last year, confirms this interest from guests. Apart from the orange juice and coffee, every item on the Auberge’s menu comes from Quebec, with most of it being sourced directly from its own region, Chaudière-Appalaches.
Not only does she use local sourcing for the food served in her establishment, but also for the spirits poured there. Although there are a few wines from France and elsewhere on the menu, Nancy Lemieux offers mostly Quebec wines, as well as beers from microbreweries in the Chaudière-Appalaches region.
For the wine list, her way of promoting Quebec wines while also appealing to less experienced drinkers is to offer “a tasting tray of three rotating Quebec wines available by the bottle. People taste Quebec wines, then order them by the bottle,” she says. This means that anyone wishing to order a bottle of Quebec wine can venture out with complete peace of mind, having the opportunity to try the product before ordering.
Local products enhanced in Côté Est restaurant in Kamouraska
Nancy Lemieux
FIRST STEPS
However, the transition to local sourcing is not without its pitfalls for restaurant owners.
According to Nancy Lemieux, the first step towards sourcing more locally is to look at what’s around us. Which agri-food producers are closest to your establishment? Which food processors operate in our area?
“We can start from what’s close to home, at least in Quebec, and go and meet the producers, then work towards more local solutions.” She uses the example of morels: initially imported from France, the Auberge then sourced them from Gaspésie, before finding a producer in Chaudière-Appalaches.
Regarding producers, the restaurant owner also describes an annual event called the Table des producteurs (trans.: The Table of Producers), which she hosts every year at the Auberge, encouraging good relations with suppliers by serving them a mouthwatering meal, all concocted with ingredients sourced from these same producers.
The restaurateur also advises her colleagues to only “build their menu once they’ve found the products. Each producer has his own set of challenges, and, over time, you will learn how they work.”
If your surroundings don’t offer any eye-catching solutions, you can always follow the advice of Olivier Robillard, former owner of Le Géraldine restaurant (Saint-Eustache) and current owner of Asteur restaurant (Boisbriand), which opened in February. He advises you to “get involved in [your] community, forge links with producers, go and see how things are done,” as well as “build these links slowly, one by one.”
Local agri-food tables or associations can also be a good place to start. The restaurateur swears by a simple tip: “be nice to people and people will be nice to you. It’s a good idea to have producers over for dinner. Ten years ago, I never would have thought I’d have 98% Quebec products in my restaurant!” ». When La Géraldine won Prix restaurateur Aliments du Québec au menu in 2023, the only item sourced outside of Quebec on the establishment’s venue was Arborio rice.
PLANNING YOUR TRANSITION
Obviously, once you have a good idea of the producers in your surroundings and have started to gather a network of suppliers up, you will need to start building your menus, while remaining flexible about their ultimate outcome. Unlike wholesalers who order their produce where nature allows it to be grown year-round, local suppliers have to juggle with the Quebec weather and landscape.
The co-owner of Côté Est (Kamouraska), Perle Morency, 2024 winner of the Prix restaurateur Aliments du Québec au menu, emphasizes the need to “condition boreal flavours, tell the story of food and create a culinary identity specific to the region. You also have to constantly reinvent and react to changes.” Although more stable in terms of supply, the practices of what she calls “the restaurant industry of the future” sometimes result in imperfect vegetables or a bad fishing season.
As a result, restaurateurs who do business with local producers have to plan their orders several months or even several seasons in advance to ensure that they have sufficient supplies. Perle Morency explains how she uses a production calendar to plan her menus according to the seasons.
Every one of the restaurant owners quoted in this article said that they pay more for their food than they would for it in a supermarket or wholesaler, but they also each emphasized the unrivalled quality of the food produced in their region.
They all use various forms of preservation methods for their fresh produce, in order to stretch harvests into other seasons. Notably, Nancy Lemieux says she has been working with pears preserved since last fall to make winter desserts, Olivier Robillard says he makes his own mead and Perle Morency mentions lacto-fermenting vegetables.
Sourcing locally also means working closely with producers and sometimes addressing their issues.
For instance, Côté Est makes use of verjuice in both the bar and kitchen. Verjuice is an acidic juice made from grapes pressed before ripening that can replace lemon juice in recipes. “Using verjuice meets a challenge for producers and helps to make the most of losses,” says Perle Morency. Not to mention the fact that it allows local sourcing of a product that is difficult to cultivate in Quebec... citrus are not the fruits offering the best harvests in Kamouraska!
Olivier Robillard
Perle Morency
Quebec Products in The Spotlight
(continuation)
INVESTING IN OUR QUEBEC
Finally, local sourcing is an approach that minimizes the risks for businesses. The closer you are to production, the lower the risk of disruption on the way to your facility.
Buying locally also means investing in the food sovereignty of Quebec.
Investissement Québec states on its website that “the threats to global supply chains are undeniable, as are the advantages of producing and sourcing in Quebec.”
Perle Morency feels very strongly about Quebec’s food security. Above and beyond the objective of food autonomy or sovereignty, she firmly believes that investing in our local economy can only benefit our agri-food security, and above all, our communities, in the long term.
Having grown up in a family of entrepreneurs who prioritize food self-sufficiency in their bakery business, Boulangerie Niemand, also in Kamouraska, Perle Morency feels that “highlighting what’s in our backyard, as well as the people” was natural when the
time came to open Côté Est, and hopes to see this philosophy spread to other establishments.
CATALOGUE DES ALIMENT QUÉBÉCOIS
For restaurateurs looking to reconsider the origin of their imported food, in favour of more local options, it may seem like a daunting challenge to start sourcing in your own backyard, but there are plenty of tools at your disposal to get you started, if that’s the direction you want to take.
The ARQ has always been committed to buying locally. Just over ten years ago, in collaboration with Aliments du Québec, it set up the Aliments du Québec au menu program, which offers recognition to restaurants that give pride of place to Quebec food products on their menus. Again, with regard to local sourcing, for over a year now and with the support of Aliments du Québec, your Association has also been making available the Catalogue des aliments québécois, which identifies local products available from our partners in the ARQ’s Purchasing Program.
Thanks to Aliments du Québec and Nancy Lemieux for providing pictures.
ARQ Calls for The Abolition of The Duty Stamp
On February 12, 2025, your Association’s representatives addressed MNAs as part of the special consultations and public hearings on bill 85, an Act to modify various provisions, mainly to reduce the regulatory and administrative burden, in order to present its observations on the bill.
The ARQ took the opportunity to point out that the end of the duty stamp for microbreweries, provided for in the bill, is a step in the right direction because of the many irritants it causes for restaurant operators, but also for microbrewery owners.
However, your Association reminded MNAs that the government must aim higher and abolish this marking system for all alcoholic beverages. With this goal in mind, the ARQ believes that the government must work on a structured plan to completely abolish the duty stamp.
It should be noted that, in 2018, all parties had expressed their support for the complete abolition of the stamp, but that this commitment never materialized due to the lack of an alternative means of verification.
SALE OF READY-TO-EAT MEALS IN GROCERY STORES
In addition to welcoming the decision to remove the duty stamp on microbrewery beers, the ARQ also took the opportunity to suggest an additional relief on the side of food production that would allow restaurateurs to sell their ready-to-eat products in grocery stores without requiring an additional permit to do so.
The Association also supported the measures proposed in the bill, namely the requirement to identify the number of hot and cold units in the permit application and pay additional related fees, and the removal of the requirement to identify a health and safety manager in the permit application, which would allow the application to be submitted and the training to be given at the same time, thereby avoiding delays.
CHANGES TO THE ACT RESPECTING LIQUOR PERMITS?
Along with the removal of the duty stamp on microbrewery bottles, the ARQ is pleased with the proposals included in the bill, such as allowing establishments with a licence to serve alcohol to accept ready-to-drink spirits of less than 7% alcohol by volume, as well as allowing an architecture or engineering technician to sign the plans for a liquor licence application, a task previously reserved for architects.
Note that at the time of publication, the National Assembly had not completed its full review of bill 85. Consequently, not all the above-mentioned changes are in effect. They remain mere proposals.
The ARQ took the opportunity to point out that the end of the duty stamp for microbreweries, provided for in the bill, is a step in the right direction because of the many irritants it causes for restaurant operators, but also for microbrewery owners.
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Transition to The MEV-WEB: Where Are We at?
The deadline for the transition to the MEV-WEB, the technological tool that will eventually replace the physical SRMs that are reaching the end of their useful life, is fast approaching. All Quebec establishments will have to have made the transition by August 31, 2025, under certain conditions.
This measure came into effect on November 1, 2023, and the government had initially set the deadline for compliance on April 30, 2025. Given the limited number of compliant sales recording module (SRM) options available in the early days, the higher-thanexpected costs for many restaurateurs, and the lack of incentives in place to encourage establishments to make the transition quickly, the ARQ had no choice but to request an extension to the installation deadline, which was changed to August 31, 2025, provided that the establishment has a signed installation contract with a supplier by May 1, 2025. However, those who wait until after this date to make the transition will lose the $700 compensation per physical SRM, which must have been purchased new and have been activated after October 31, 2019, but before October 1, 2024. Physical point of sales (POS or POV) terminals that do not fall into this category will be collected free of charge and destroyed by Revenu Québec via the recovery program in place but will not include financial compensation.
CALLING FOR A SMOOTHER TRANSITION AND FINANCIAL ASSISTANCE
For its part, the ARQ continues to lobby Revenu Québec and is asking for the replacement of physical SRMs to be done only when they break down for good. This would make the transition smoother over time without creating a bottleneck, especially since there are still several thousand establishments to bring into compliance and the deadline may be impossible to meet.
In addition, given the higher-thanexpected costs of this transition, which were initially estimated at approximately $6000 per establishment for business owners, as mentioned in the 2022 Regulatory Impact Analysis, the Association also requested that financial assistance be instored to support the purchase of equipment. Although the MEV-WEB is free, as it is a programming code, while the physical SRM cost about $1080 per unit, the ARQ believes that the ministère des Finances cannot ignore the
significant costs that the transition, imposed by the government, is causing operators in our sector.
This is without mentioning the change in the economic model of the companies that sell SRMs, which now charge a monthly fee to use their software, rather than letting the restaurant owner purchase a perpetual licence, as was the case before. This last factor, while not directly related to the arrival of the MEV-WEB, adds even more operating costs to the establishments.
The ARQ will of course continue to monitor the issue closely and lobby in the interest of its members.
The deadline for the transition to the MEV-WEB, the technological tool that will eventually replace the physical SRMs that are reaching the end of their useful life, is fast approaching.
An Increase Taking The Economic Uncertainty into Account
The ARQ welcomes the increase of minimum wage announced by the minister of Labour, Jean Boulet, in January. The new rates are scheduled to take effect on May 1, 2025.
Indeed, the ARQ considers the increase to be in line with the current economic uncertainty. Your Association believes that going up to $16,10 per hour (+$0,35 per hour) for the regular rate, and $12,90 per hour (+$0,30 per hour) for the tipped rate, is reasonable. This 2,22% increase is the weakest in many years and is generally well received within our industry.
MAINTAINING THE GAP BETWEEN THE RATES
In addition, maintaining the 20% gap between the two rates — regular and tipped — is good
news, as it obtaining it was a significant success many years ago. As tips are an incredibly significant part of the wages of tipped personnel paid at the tipped rate, they cannot be ignored when calculating the wage increases.
CONTROLLING THE DOMINO EFFECT
The Association wishes to point out that the ARQ is not against minimum wage increases as they lead an improvement in employees’ overall financial compensation. However, those increases must be thought through, considering the capacity of establishment owners to pay their employees, as the profit margin rarely exceeds two to four percent in this industry.
GOVERNMENTAL REPRESENTATION
Another component to take in consideration is the domino effect of minimum wage increases. A higher minimum wage often leads to the bettering of financial compensation of all employees, including those already paid higher than the minimum rate, as employers are somewhat forced to maintain the disparity between the wages to retain their staff.
The ARQ welcomes the increase of minimum wage announced by the minister of Labour, Jean Boulet, in January. The new rates are scheduled to take effect on May 1, 2025.
The ARQ Advocates for Your Interests
In recent weeks, the ARQ held several key meetings to discuss numerous current issues, while also taking part in various committees related to the restaurant industry.
CONSULTATIONS ON BILL 85
On February 12, ARQ representatives presented a formal report on the topic of bill 85 (see page 9 to the National Assembly. Various discussions with government officials took place regarding our many requests. The Association welcomes the government’s intention to remove the duty stamp on microbrewery beer bottles, which could potentially lead to its complete removal on all alcoholic beverages. We also requested the authorization to sell ready-to-eat products in grocery stores, deps, and other places without needing a permit.
MAPAQ
We met with the ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ), as well as with the federal government on the topic of Canada–United States tariffs.
The Association also took part in a roundtable concerning the update of the next biofood policy.
MEV-WEB
On the topic of MEV-WEB, the ARQ had a meeting with the Comité consultatif externe de Revenu Québec (trans.: Revenu Québec’s External Advisory Committee) We reminded officials about the major financial burden the transition is putting on restaurateurs, mostly because of installation costs, and, once again, requested the security certificates of the physical SRMs be extended to facilitate the transition for everyone involved.
Notably, we cited the incapability of software providers to transition thousands of restaurants within the allotted time before the deadline.
ÉCO ENTREPRISES QUÉBEC
A meeting of the associative committee took place last February. The associations that participated have, once again, raised the issue of the inability of their members to afford such high increases over the course of a year. Mitigation measures have been requested.
Plastic Bottles Now Subject to The Deposit System
Since March 1, 2025, plastic drink containers from 100ml to 2L are subject to the Quebec deposit system. Various plastic containers fall under that category, notably including still, flavoured or sparkling water bottles, juice, spirit or any other drink plastic bottles.
MANDATORY REGISTRATION
Alongside the implementation of the new deposit system category, food establishments capable of serving at least 20 people at once must register with the Association québécoise de récupération des contenants de boissons (AQRCB).
In short, restaurants of at least 20 seats are targeted by this obligation, no matter their volume of returnable containers. All must be registered on the AQRCB platform. If you
haven’t registered your establishment already, now is the time to do so, as the due date was on March 1.
WHAT ABOUT WINE BOTTLES?
The implementation of the deposit system on glass bottles and multi-layer cardboard containers (milk and juice) has been pushed to 2027 last November by the minister of the Environment, the Fight Against Climate Change, Wildlife and Parks, Benoit Charette.
SINCE MARCH 1, 2025, PLASTIC DRINK CONTAINERS FROM 100ML TO 2L ARE SUBJECT TO THE QUEBEC DEPOSIT SYSTEM.
HUMAN RESOURCES
Fewer Doctor’s Notes for Medical Absences
Since January 1, 2025, employers are no longer allowed to require a medical note from their employees when they are absent for short-term medical reasons.
These changes to the labour regulations are part of An Act mainly to reduce the administrative burden of physicians, which received assent on October 9, 2024.
ABSENCES CONCERNED
The amendments already in effect stipulate that an employer can no longer request medical notes for sick leave of three days or less.
These absences from work can pertain both to the employee’s own health or be
due to their role as caregiver for someone else’s health needs, such as a child or a family member.
EXCEPTIONS
However, employers can still require medical notes in the following situations:
• Starting from the fourth consecutive day of a medical leave;
• After the third occurrence of a medical absence of three consecutive days or less within a 12-month period.
As necessary, employers can request supporting documents or evidence, such as parking tickets from a hospital or clinic.
Nonetheless, the CNESST reminds everyone that “the employer must take into account the limits of respecting the worker’s right to privacy,” including medical details. Thus, employers cannot request bills for medication or medical services.
It should be noted that, as was the case before, a minimum of the first two days of absence due to illness or a non-workrelated accident in a given year are paid. However, any subsequent days after these two are not necessarily paid.
If you would like to learn more about the amendments to the labour legislation, visit the CNESST’s website.
Sous Vide Cooking, A Healthy Solution
Sous vide is a cooking technique in which food is sealed in an airtight bag, before placing it in a water bath at a constant and controlled temperature. This cooking method is growing in popularity thanks to its numerous advantages, notably its health-friendly aspect.
KEEPING THE NUTRIENTS IN
If traditional high heat cooking is often linked to a loss of nutrients in the resulting food, sous vide cooking preserves them in. Thus, the sous vide method allows you to keep the vitamins, antioxidants and minerals in your dish, as the food is cooked at a lower temperature and its own juices, which limits the degradation of nutrients sensitive to heat.
REDUCING FAT CONTENTS
The sous vide technique also stands out as a healthy solution, as it allows you to reduce the amount of fat contents needed while cooking. There is no longer the need to add oil or butter to prevent your food from burning or sticking to the pan with this method, which has a direct impact on the amount of saturated fat and calories finding their way to each portion.
AVOIDING CROSS-CONTAMINATION
Finally, sous vide cooking your food can help reduce the chance of crosscontamination, making it an interesting option for people with a chronic illness or weakened immune systems. As the food is cooked evenly under controlled
temperatures and in a sterile environment, the risk of the development of bacteria is greatly diminished.
From the numerous benefits, such as preserving nutrients, reducing fat contents, and reducing the risk of crosscontamination in your dish, we conclude that sous vide cooking is a beneficial solution for a healthier approach to cooking!
Members taking part in the Purchasing Program of the ARQ can benefit from a 2% rebate on their purchases of Paul le Gourmet products made through Gordon Food Service.
Save Big with The ARQ’s Purchasing Program
Since 2006, the Purchasing Program of the ARQ has been offering advantageous pricing as well as additional guaranteed rebates to its participating members on their food purchases. With its substantial purchasing power, you can maximize your profitability with the Purchasing Program.
A PROFITABLE ENDEAVOUR
Allow yourself to be swayed by an offer tailored to your needs and enjoy exclusive or spontaneous offers from our partners, as well as prices carefully negotiated for you by joining our Purchasing Program. Within it, you will find an offer of numerous products, customized support and generous rebates on your purchases.
Last year, our nearly 3 400 participating members shared over $9M in rebates because of their purchases done through our more than one hundred suppliers. On average, participating members received nearly $3000 in rebate last year.
UYING LOCALLY IS IMPORTANT TO US
Let’s also note that the ARQ, along with Gordon Food Service and Aliments du Québec, helps you source your products locally through its Catalogue des aliments québécois, which is available to all members.
The Catalogue contains over 1 300 products, all verified Aliments du Québec. It is your reference for all your orders done through Gordon Food Service. For all your local product purchases, check out our directory.
Get in touch with us today to start saving big on your purchases, r visit our website at restauration.org/papp to learn more about the ways you can save with the ARQ’s Purchasing Program.
Restaurateurs and Suppliers in Attendance Despite The Storm!
On February 17, the day following a long-to-be-remembered snowstorm, the Association Restauration Québec (ARQ) held its Salon ARQ Contacts Montérégie at the Centre de congrès de Saint-Hyacinthe. During the event presented by Aliments du Québec, the brave visitors in attendance had
Here are some snapshots of the event:
the opportunity to discuss with many suppliers of products and services, including local biofood processors gathered in the Montérégie gourmet pavilion, set up in collaboration with La Montérégie, le Garde-Manger du Québec, Tourisme Montérégie, and the Stratégie bioalimentaire Montérégie.
The ARQ would like to extend its warmest thanks to all attendees, both suppliers and visitors, who, despite the harsh weather conditions and heavy snowfall, made the event an enormous success in context.
A wealth of interesting meetings and discoveries of local products for attendees.
The Salon ARQ Contacts Montérégie was presented by Aliments du Québec and 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 was also made possible thanks to the valuable collaboration of our partner, SAQ Restauration.
NEXT EVENTS :
• SAGUENAY−LAC-SAINT-JEAN
May 6, 2025
Hôtel Delta Saguenay by Mariott and Centre des Congrès (Jonquière)
• BAS-SAINT-LAURENT
May 27, 2025
Hôtel Levesque, Rivière-du-Loup
Advantages of an 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 5 300 members!
> A “wine and spirits” offer
> A purchasing volume of $318 million from program partners
SAVINGS THAT MAKE A DIFFERENCE!
Thanks to several major partnerships, ARQ members can benefit from significant savings on their daily fees.
Potential saving of $11 000 per year, and more: ARQ’s Purchasing Program
health and safety mutual
$3 020
475
170
754
service 30 minutes free / - 15% on fees
LARGEST PURCHASING PROGRAM IN QUEBEC!
Since 2006, the Purchasing Program has made considerable savings possible for ARQ members, while also obtaining discounts on their purchases from over 100 partners!
The ARQ’s Purchasing Program:
> Almost 3 100 participating members
> $7 800 000 in rebate paid out in 2022-2023
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
> Maintaining the tax credit on tips declaration
Dedicated, from Insurance to Financial Services
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.
EVENT
Save The Date for The Gourmet Golf Tournament
The Fondation ARQ’s gourmet golf tournament will be held on June 4, 2025, at the Club de Golf de Boucherville. The event will be co-chaired by Peter Andreozzi, vice president, sales and distributor relations at Entegra, and François Vallerand, senior vice president, partnerships with groups and associations at Lussier.
Last year, this tournament raised more than $28 000. The Fondation hopes to be even more successful for its 2025 edition, which will be all about gourmet food. A tour of the flavours of Montérégie will accompany the tournament!
By participating, you will not only be able to practice your favourite sport but also enjoy the tasting stations on the course or discover the gourmet flavours of the beautiful Montérégie region alongside industry professionals. At the same time,
you will be encouraging the next generation and allowing the Fondation to pursue its mission.
Peter Andreozzi Vice president, sales and distributor relations ENTEGRA
HUMAN RESOURCES
François Vallerand Senior vice president –partnerships with groups and associations LUSSIER
Reward Your Teams with Le Collectif!
Le Collectif is back! You can participate for a chance to win one of the three scholarships available.
This competition rewards teams from food service establishments that stand out for their effective and innovative HR practices, which help them develop and maintain a dynamic work environment.
The two winning teams will be awarded a $3000 and $2000 prize, respectively. A
random draw will be held among all the other participants to select a team that will win a $1000 prize.
It’s quick and easy to apply! Just fill out a short questionnaire at restauration.org/ lecollectif. Good luck!
SPECIAL THANKS TO OUR MAIN SPONSORS
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.
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
CONSEIL DE DÉVELOPPEMENT
BIOALIMENTAIRE DE LANAUDIÈRE
Through the brand Goûter Lanaudière!, the organisation promotes restaurant establishments that love to work with products from our region. The organisation acts as a resource to raise awareness about the existing offerings.
Marie-Josée Demers
Tel: 450 867-7773 cdbl.ca
SOLINA
Berthelet and Lynch Foods, proud members of the Solina Canada Inc., offer comprehensive selection of culinary solutions catering to the needs of the sectors of food service, retail, and health.
NORTERA
Nortera specializes in the transformation and commercialization of canned and frozen vegetable products. The business makes every effort needed to provide healthy and sustainable food.
Mélanie Dorval
Tel: 418 803-3725 norterafoods.com
UBALD DISTILLERIE
Ubald was born out of the desire to distill the best vodka in the world using the crops in its own estate, out of concern for circular economy. Each Ubald spirit contains the purity, reliability, and unique character of the crops it uses.
DEUXIÈME RÉCOLTE
Since 1985, Deuxième Récolte has pledged itself to fighting food waste and hunger by redistributing surplus food to local organizations. Through its free app Bouffe Récup, restaurateurs and food businesses can easily share their surplus.
For over 35 years, Éduc’alcool, an independent NGO, has been raising awareness about alcohol consumption in the Quebec population. A trusted partner of the ARQ, the organization supports the food service sector in promoting safe and respectful alcohol service practices.
E&FARM
The company recruits gastronomy skilled professionals all over the world in order to meet the needs of its clientele. The entire immigration process is done through E&FARM, ensuring an optimal integration for both employer and employee.
Fernando Saenz
Tel: 514 791-6028
efarm-ca.org
MAINTENANCE DIRECTE
Maintenance Directe, a Quebec company, provides an easy-to-use, comprehensive, efficient, safe and scalable cloud maintenance management solution.
Sophiany Mom Agapito
Tel: 514 334-5503
ca.solina.com
TRAVAILDIRECT.COM
TravailDirect is a mobile app for employers and qualified employees to match on temporary jobs, notably for last-minute shifts or parttime employment.
Pascale Vaillancourt
Tel: 418 277-2294 ubald.ca
BRIDOR
Since 1984, Bridor has been developing and manufacturing high-quality traditional European breads and viennoiseries. All of products are adapted to the tastes of our North American consumers.
Geneviève Desautels
Tel: 514 875-7454 educalcool.qc.ca
ALASKO
Alasko travels the world in search of the most comprehensive array of frozen, quality, and organic produce. They come from various countries at the most competitive prices. Founded in 1989, our head office is based in Montréal.
Michel Tousignant
Tel: 819 562-5000 maintenancedirecte.ca
MA-HA INC.
Importor and distributor of organic vanilla beans from Madagascar. The Bourbon vanilla from Madagascar has a reputation of flavour quality and unique aromas on the world stage. Of a premium superior quality, its heady perfume matches softness and lightness.
