FRENCH COMMERCIAL SIGNAGE
One year to meet the new requirements SUMMER 2024 Quebecers top destinations
INFLUENCER MARKETING
What you should know before taking the plunge HEADLINE
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.
ALREADY A MERCHANT?
Let Cardmembers know they’re welcome with signage and supplies.
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 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)
BUSINESS DEVELOPMENT
Demystifying the World of Social Media and Influencer Marketing
In a world of offers, competition is stiff in the restaurant industry, especially in tourist or densely populated regions. More and more establishments are turning to influencer marketing to stand out and make themselves known. Is it worth the investment? Which paths should you take, and which ones should you avoid? The team at ARQ Info investigated the topic to give you the best advice.
Your customers are bombarded with information on a daily basis, both in person and via their screens. Thus, they are looking for entertaining content that can capture their attention span and inspire pleasurable experiences, such as a boozy brunch on a terrasse or a delicious evening meal with friends in a dimly lit restaurant. This is where the influencer marketing strategy comes into its own.
WHAT IS INFLUENCER MARKETING?
Influencer marketing is a technique used for marketing products or services that involves the use of opinion leaders known as influencers. Social media and digital media platforms are the perfect breeding ground for this type of marketing.
Alexandre Cossette is the marketing director for Montreal-based hotel and restaurant chain Gray Collection. He has set up several campaigns and used a plethora of influencers. Although he concedes influencer marketing is not perfect, he considers it nevertheless necessary: “It is part of the media landscape, and it offers a different level of visibility and authenticity than traditional media.”
These thought leaders have very strong relationships with their followers. More importantly, this audience often tries to emulate the actions of the figures to whom they subscribe, whether it’s to soak up the same atmosphere or sample the same food and drink when they go out.
KEEPING UP WITH THE TIMES
José Aguilar and David Mamàn, managers at Agence Culte (ARQ partner), accompany many restaurants in their endeavours to
make the most out of the various social media platforms.
David Mamàn, also a travel influencer, encourages restaurant managers to “make themselves known by showing the real experience to be had at their restaurant and building a community. Influencer marketing makes it possible to gain credibility with a clientele by using opinion leaders.”
These statements are exemplified by the data from marketing research firm Léger, compiled in the context of the DGTL 2024 Study: Trends in Digital Marketing. In the latter, we learn that, in 2023, 35% of Canadians followed an online influencer. These numbers reflect an increasing trend, as the figures of the same study conducted the previous year had results four points lower. Plus, the survey indicates that 68% of the population gave strong credibility to content posted by influencers in 2023.
Clearly, these personalities’ followers are more likely to visit your restaurant once they have seen it featured in a viral post, particularly if the creator’s content fits in well with the general feel and values of your establishment.
Their fondness for your restaurant could encourage these new customers to pay the place a visit in search of a famous cocktail glimpsed in a story, an Instagrammable dessert, or simply the unique atmosphere of your establishment so that they, in turn, can take a magnificent photo.
A VALUABLE INVESTMENT
If, despite your desire to take action, you just don’t know where to begin, Alexandre Cossette advises restaurateurs to take the
plunge without restraint or fear: “Whether the result is a hit or a flop, the important thing is that you get the ball rolling. You’ll get more by doing more! “ points out the marketing director of Gray Collection, whose restaurants and hotels carry out at least a hundred partnerships with influencers each year. He also points out that a big chunk of the market of influencer marketing is happening on TikTok right now while pointing out that Instagram remains popular.
As José Aguilar of Agence Culte, he recommends “calling on specialists familiar with the market and your area” who can advise restaurant managers on the strategies they need to adopt in order to appeal to their target clientele. Whether you opt for the services of a freelancer or those of an agency, getting the right expertise is crucial for maximizing the return on your marketing strategy.
IN A WORLD OF OFFERS, COMPETITION IS STIFF IN THE RESTAURANT INDUSTRY, ESPECIALLY IN TOURIST OR DENSELY POPULATED REGIONS.
Sophie Marchand, co-owner of several restaurants in Quebec City, including Chez Boulay Bistro Boréal and Le Botaniste, chose the services of an intermediary. Over the past decade, she states she has welcomed many influencers to her establishments through a program run by Québec Cité, aimed at raising the profile of the city of Québec.
The organization, an expert in strategies designed to showcase the local restaurant industry, sends journalists and influencers to member restaurants and hotels.
Québec Cité even allocates a budget to cover the meal expenses of these guests, which makes the whole ordeal very profitable for restaurants.
In addition to these special visitors, Sophie Marchand says she also deals with local micro-influencers, whom she chooses among the plethora that contact her daily, since she finds them more suitable to “represent super specific products.” Depending on her needs, and the notoriety of the person, the exchange may be limited to a free meal for a post, or go further to include a monetary payment. There’s something to suit every budget... and every type of outcome.
MAXIMIZING YOUR CHANCES OF SUCCESS
Although influencer marketing is not without risk, there are certain measures you can take to increase the chances of a positive experience.
Alexandre Cossette mentions, among other things, the difficulty with calculating the real return on investment of this type of marketing, advising instead to refer to parameters such as the rate of engagement of a post or article, and the number of entries in a contest.
The marketing director for Gray Collection encourages restaurateurs to “not be afraid to engage with influencers, both to avoid messages that have been ‘copy-pasted’ to multiple restaurant and hotel accounts, and to avoid accepting last-minute or same-day exchanges of services. We must also avoid influencer groups and move towards individual and real experiences, which are closer to those of our customers.”
David Mamàn of Agence Culte agrees that managers should focus on performance, rather than dwelling on the costs of a marketing method. He explains that marketing is an essential expense for a
company and that it would be unthinkable “not to buy equipment before opening your restaurant,” but that “the most beautiful kitchen would be useless without the clientele brought in through marketing.”
Meanwhile, Sophie Marchand makes sure she remains diligent by requesting the social media statistics of the accounts with whom she considers doing business. The number of subscribers may seem impressive but can be artificially inflated. The engagement rate paints a better picture of the reality, according to the restaurateur. It allows you to “sort between the most serious influencers and those who are simply on the hunt for free food.”
Another important point for Sophie Marchand: negotiation. The restaurateur advocates getting off social media platforms for this crucial phase.
“Communicating through emails brings a certain seriousness and helps avoid messages that have been ‘copied and pasted’ to several restaurant pages, in addition to leaving a trace of the exchanges,” she adds.
HOW MUCH DOES IT ALL COST?
As for the costs involved in doing business with influencers, Sophie Marchand makes her expectations clear to the creator beforehand: number of posts and stories, access to pictures taken during the meal afterwards, and so on.
She also advises people to “make sure they have as much information about the person as possible” as another way of assessing their authenticity, and so that they can be contacted again for follow-ups after they visit the restaurant.
Alexandre Cossette says he employs different types of social media experts, and chooses an appropriate form of compensation depending on the size of the audience and the results sought.
In short, rates vary, but there are some broad guidelines. You can expect a micro-influencer to come to your restaurant for free in exchange for a social media post, but a famous influencer will charge you a few hundred or even a few thousand dollars to accept your invitation to dine at and promote your establishment!
Alternatively, you can ‘sponsor’ a series of posts by an influencer to give your brand maximum exposure, with a medium-term game plan, such as for a contest.
The sky’s the limit, but there’s one thing you can be sure of: you can’t afford to miss out on influencer marketing in the restaurant industry!
A BIG CHUNK OF THE MARKET OF INFLUENCER MARKETING IS HAPPENING ON TIKTOK RIGHT NOW, BUT INSTAGRAM REMAINS POPULAR.
A New Regulation to Bolster the Presence of French
A new regulation aimed at ensuring the predominance of French in commercial signage was published in the Gazette officielle du Québec at the end of June. Companies now have just under a year to meet the new requirements, with the text coming into effect on June 1, 2025.
DOUBLE THE VISUAL IMPACT
The regulation stipulates that French must be clearly predominant in signage, displays and advertisements if there is another language present.
Specifically, the text in French must have readability and permanent visibility that are at least equivalent to those of the text written in another language on the signage. It should also have at least twice the visual impact on your restaurant’s signs and boards.
Specifically, French must be written larger than the text in another language, be adequately lit and, in the case of a digital display, such as a scrolling menu, French must be visible at least twice as long on the screen.
COMPLY ADEQUATELY
Restaurateurs must ensure compliance with the regulations for:
• Brand and business names:
- On product,
- In public signage
- In commercial advertizing
• Public display of business names.
SUPPORT FOR THE TRANSITION
The Office québécois de la langue française (OQLF) assures business managers that it will provide them with tools, including reference guides and personalized assistance, to help them through the compliance process. Details of these measures have not yet been announced.
The ÉEQ 2024 Rates Are Now Effective
On June 16, the Éco Entreprises Québec (ÉEQ) Tariff 2024 was published in the Gazette officielle du Québec, bringing it into effect. The ARQ reminds you that registering with ÉEQ, which is the designated management body for selective collection in Quebec, is a legal obligation for any company in Quebec and is used to determine and declare the quantity of recyclable materials you generate.
Three payment exemption criteria for so-called “small generators” still exist, but you must keep in mind that the criteria
concerning turnover has been modified this recent year:
• Have placed 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 ton
• Generate a gross turnover (sales, revenue or other cash inflows) for products placed on the market or services provided in Quebec of less than or equal to $1.3 million (previously $1 million)
• For a retailer: have only one retail outlet that is less than 929 m2 (10,000 sq.ft.) in size and that is not operated under any franchise, banner or group. It should be noted that the threshold of 929 m2 has been in place since the 2018 rate.
Visit www.eeq.ca for more information.
See You on November 12!
The annual general assembly of the members of the Association Restauration Québec (ARQ) will only take place in person this year, though it will still be broadcast live on our Facebook page. Thus, on Tuesday, November 12, you can attend this event which will take place at the Espace Shawinigan, 1882, rue Cascade, Shawinigan. From 8:30 a.m., you will be able to read:
• A summary of the actions and positions taken over the past year
• The treasurer’s report
• Answers to questions asked by members
• The appointment of the members of the board of directors 2024-2025.
Full details of the annual general assembly agenda are available in the flyer attached to the magazine you’ll receive soon. We hope you will join us for this annual review!
Registration for this general assembly, and for the annual event as a whole, will
be available very shortly on our website. The programming for this event is currently being drawn up. Follow us on our social media accounts to know all the details surrounding November 12!
Call for Applications for the 2024-2025 Board of Directors
As a member, would you like to get more involved with the ARQ and actively contribute to moving the industry forward? Now’s your chance to do just that by applying now!
Here is how it works: It’s quick and easy, just fill out the form that you will find attached to your magazine (print) and return it directly to the ARQ following the instructions. The form is also available
online at restauration.org. You have until September 30, 2024, to submit your application.
MANDATORY BILLING
MEV-WEB: Time to Prepare Your Transition!
As you already know, by May 31, 2025, all restaurant establishments in Quebec will now have to use the MEV-WEB, a cloudbased version of the current physical MEV, which will operate with the help of a POS certified by Revenu Québec, therefore compatible with the said MEV-WEB. With this deadline less than a year away, it’s important to start thinking about this transition. We therefore recommend that you start the process of obtaining your file number (for new establishments) and your authorization code from Revenu Québec
(for new establishments, you can do this online in My Account for Business; for existing establishments, you will unfortunately have to fill in a paper form at the moment, but the electronic option will soon be available for you too).
COLOSSALE, PARTNER OF THE ARQ
Plus, once your transition to the MEV-WEB is completed, you will be able to give electronic invoices to customers (which was not allowed before) and your monthly reports will be generated automatically.
Now, the ARQ has an MEV-WEB partner with a POS supplier certified by Revenu Québec, Colossale. For more information and to find out which preferential rates you can enjoy as an ARQ member, visit restauration.org/ colossale
Finally, we invite you to listen to our “On met la table” podcast on the subject, available in French on Spotify or Apple Podcasts, for more information!
As you already know, by May 31, 2025, all restaurant establishments in Quebec will now have to use the MEV-WEB
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.
Lussier.co/ARQ
Working Behind the Scenes for Your Benefit
In recent weeks, your Association has met with the president of the Régie des alcools, des courses et des jeux (RACJ), Denis Bolbec, to discuss the issues caused by the SAQ’s legal stamp and promote the abolition of this archaic means of control.
The ARQ has also spoken to the office of the minister of agriculture, fisheries and food (MAPAQ) about potential changes to the regulations that would allow dogs on restaurant terrasses. This option would be reserved exclusively for owners wishing to welcome their customers’ four-legged friends, and no restaurant would be obliged to accept them.
Representatives of your Association also met the Member of Parliament for Beauce-
Sud, Samuel Poulin, to discuss the various deregulations likely to help the restaurant industry.
ENVIRONNEMENT
Your Association also met with RECYCQUÉBEC regarding the application of the modernization of the deposit system. The ARQ asked the organization about the progress made in establishing a collection service and return points for consigned products from businesses without a collection service.
Still on the environmental front, the ARQ took part in the Éco Entreprises Québec association committee and ensured that the new 2024 rates were reasonable.
SECTORAL REPRESENTATION
Over the past few months, your Association has taken part in the Assisses du tourisme to highlight the undeniable importance of the restaurant industry in the tourism sector.
ARQ representatives also attended the annual meeting of biofood policy partners. On-site, they spoke with various industry figures, including the president of the Union des producteurs agricoles (UPA), Martin Caron.
Finally, the ARQ also participated in the committee tasked with revising the professional standard for cooks, to ensure that the job description remains representative of the reality in the field.
LOCAL PRODUCTS
Celebrating Ten Years of Aliments du Québec au menu
The Aliments du Québec au menu program is turning ten this year! Co-developed with the ARQ in 2014, the program features over 900 of the province’s restaurants in its directory in order to highlight their special efforts in local sourcing.
Thanks to the program’s distinctive logo, consumers can easily spot establishments incorporating at least 60% of food produced or processed in the Belle Province.
A WELL-DESERVED REWARD
The directory not only shines a light on the restaurants and institutions that prioritize local ingredients on their menus but also awards an annual Prix restaurateur to the owner who has distinguished themselves by their actions and involvement in highlighting Quebec food products to their customers. The Prix restaurateur is traditionally awarded at the ARQ’s annual event, but because of the anniversary, the prize will be awarded at a special ceremony this year.
In honour of the first decade of the program, a series of portraits of ten restaurants will be released over the coming year on the Aliments du Québec au menu website.
A DIRECTORY OF LOCAL FOOD SUPPLIERS
Aliments du Québec and the ARQ have also set up a project to give weight to suppliers offering Quebec food products with the Catalogue des aliments québécois, which is available now.
For more information, visit the Catalogue website at restauration.org/ cataloguealimentsquebecois
Co-developed with the ARQ in 2014, the program features over 900 of the province’s restaurants in its directory in order to highlight their special efforts in local sourcing.
Quebec, a Top Holiday Destination?
At the height of the summer season, people are certainly looking forward to their holidays, but the question on the lips of every tourism professional is: will holidayers turn up? The answer is yes, according to the results of CAA-Québec’s fifteenth annual survey on the holiday intentions of Quebecers during the summer period.
Quebec restaurateurs will be delighted to learn that among the 68% of Quebecers who plan to take a vacation this summer, more than half (57%) have chosen to spend it in the Belle Province.
The most popular destinations in Quebec are:
• Québec (city and region): 21%
• Gaspésie: 18%
REGULATION
• Charlevoix: 14%
• Eastern Townships: 11%
• Bas-Saint-Laurent: 11%
Restaurant managers in these regions will therefore have the pleasure of serving crowds of tourists during the warmer months, especially if the trend observed in 2023 by the Transat Chair in Tourism continues, with 44% of the Quebec population planning gourmet experiences during their holidays last year.
TIGHTENING THE PURSE STRINGS
However, the results of the CAA-Québec study show that inflation is taking its toll as a factor taken into account in the planning of summer getaways. According to 36% of respondents, inflation, gas
prices and mortgage renewal will affect their restaurant meal consumption. During an interview at “On met la table,” the ARQ podcast, David Marcille, communications advisor at CAA-Québec, confirms that the economic situation forces respondents to “favour what is free, or inexpensive” during their stay, but that holidays are “a luxury that Quebecers are willing to pay for.”
Retail Product Labelling: New Tool Available
Need to label the retail products you sell in your restaurant? Do you find the regulations complex?
The ministère de l ‘Agriculture, des Pêcheries et de l ‘Alimentation du Québec (MAPAQ) has launched a new tool to facilitate the labelling of prepackaged food in your establishment. These prepackaged foods refer to the food retail products on offer (sauces, individual or family portions of meals, cooked products such as frozen chocolates, etc.).
The MAPAQ points out that, alongside promoting your food, labels help to prevent food-borne illnesses and allergic reactions in your customers.
ESSENTIAL INFORMATION
Since prepackaged foods are sold at retail, their label must include a comprehensive
list of information. Some information is mandatory, including:
1. Indication of allergens and ingredients (e.g. “Contains eggs”)
2. Safe storage guidelines (e.g.“Keep frozen”);
3. Shelf life (e.g.”Best Before” date)
4. Special mentions (e.g. “Cheese made from raw milk”)
5. Safe preparation method (e.g. “Cook to an internal temperature of 63°C [145°F]”).
This information must be truthful and not misleading, in addition to indicating the true nature of the food if it is likely to be confused, according to Quebec and Canadian regulations.
For example, you should indicate if your soups are sold in a ready-to-serve or
concentrated format or if your pickled vegetables are in brine, vinegar or oil to avoid possible confusion.
TRAINING
As well as this tool, MAPAQ offers free interactive training developed by the Institut de technologie agroalimentaire du Québec to help you navigate the various regulations governing the labelling of prepackaged foods in your restaurant.
The ministère de l’Agriculture, des Pêcheries et de l ‘Alimentation du Québec (MAPAQ) has launched a new tool to facilitate the labelling of prepackaged food in your establishment.
ARQ presents the Catalogue des aliments québécois
Encouraging local producers and biofood processors remains a prime concern for many restaurateurs.
In order to relieve you of the task to figure out where to find locally grown products, your Association set up a new directory: the Catalogue des aliments québécois.
CHOICES APLENTY
A LUCRATIVE CHOICE
Not only will the Catalogue facilitate your search, but signing up for our Purchasing Program will grant you discounts on a vast range of products.
HOW CAN I PLACE AN ORDER?
If you have a Gordon Food Service customer account:
• Check out the Catalogue online.
• Copy the GFS product number.
• Enter this number on the GFS website at order.gfs.com/home
• This will take you to the product sheet and you will then have to validate your order.
If you do not have a Gordon Food Service customer account yet:
• Consult the directory.
Remember that participating ARQ members taking part in our Purchasing Program may receive rebates on a total of 25,000 products distributed by Gordon Food Service.
To learn more about the Catalogue des aliments québécois, visit restauration.org/cataloguealimentsquebecois
The directory features over 800 products, all of which have been verified by Aliments du Québec and are available for order through Gordon Food Service, a long-standing partner in our Purchasing Program. The diverse product range of the Catalogue is exemplified by its offer of various food types: meat, poultry, seafood, dairy products, fruits, vegetables, beverages, frozen products and non-perishable foods
With Global Payments, you can seamlessly accept payments in-person, in-app, online or on-the-go — so you can take your business anywhere
• Take note of the products you are interested in.
• Call 1-800-463-4237 to speak to an agent of the Association Restauration Québec (ARQ).
• Explain that you want to become a Gordon Food Service customer.
• The agent will give you all the details and explain all the steps to follow to become a customer of this distributor.
Scan the QR code to learn how Global Payments can improve your restaurant business.
Why it’s Crucial to Visit Restaurateurs in Their Region
ARQ representatives went to BaieComeau on June 9 to hold, for a second time, the Salon ARQ Contacts Côte-Nord, presented by Aliments du Québec. At Hôtel Le Manoir, visitors were able to meet local service providers and biofood processors.
Whilst trade fairs in regions further away from the big cities are understandably smaller, the participating businesses always go out of their way to offer a quality experience to visitors, with tastings, product demonstrations and, of course, time to chat with those in attendance. For its part, the ARQ believes that it is essential to meet the owners
and managers of establishments and their teams in their part of the country, and even more so to meet its members, because they are all important, no matter where they are in Quebec. This strength in numbers is what enables the ARQ to act as a credible representative of the industry and its members.
The participants also had the opportunity to meet the president of the board of directors of the ARQ, Danielle Beaulieu, of the Hôtel Mortagne, in Boucherville, as well as the president and CEO of the ARQ, Laurence-Olivier Malouin-Trudel, for whom it was important to make the trip.
The Salon ARQ Contacts Charlevoix, presented by Aliments du Québec, received financial support from the ministère de l ‘Agriculture, des Pêcheries et de l ‘Alimentation du Québec (MAPAQ). The event was also made possible thanks to the valuable collaboration of our partner, SAQ Restauration.
The ARQ believes that it is essential to meet the owners and managers of establishments and their teams in their part of the country
A FEW PHOTOS FROM THIS HISTORIC EVENT:
The ARQ Contacts Fairs are a great opportunity for biofood processors to discover or rediscover the fruit of their labour.
THE ARQ WOULD ONCE AGAIN LIKE TO THANK THE FOLLOWING CONTRIBUTORS:
Visitors were able to interact with local businesses owners, receive valuable advice and taste many products. UPCOMING EVENTS:
CHAUDIÈRE-APPALACHES September 17, 2024 La cache à Maxime (Scott)
READY-TO-COOK MEATS
Viandes Dunham, New Partner!
The ARQ Purchasing Program is pleased to welcome a new partner specializing in ready-to-cook meats: Viandes Dunham, and its brand specializing in quality pork, Nagano. Effective July 1, participating members will receive a 1% rebate on their Gordon Food Service purchases.
DELICIOUS PORTIONS
If you are looking for individually portioned ready-to-cook meats, Viandes Dunham can perfectly meet your needs!
Their portioned frozen products not only make it easier to keep your establishment’s kitchen running smoothly but also simplify your food inventory, all the while minimizing costs by reducing waste.
From meat loaves to gyros to breaded breasts, Viandes Dunham offers a range of more than 60 mouth-watering products for your customers. If the products listed don’t appeal to you, you can also opt for custom-made products based on your own recipes.
NAGANO PORK
As for Nagano, the consistent standards of livestock rearing and preparation of the brand’s products make it a top-of-the-range reference for Quebec pork. In addition to being Aliments du Québec and Porc du Québec verified, Nagano meets strict hygiene standards exceeding Canadian requirements.
A rare gem on the market, Nagano pork has more abundant marbling, a whiter and firmer fat, with a pinker flesh.
Get the most out of your workforce by opting for Nagano’s portioned frozen pork products. You’ll be able to serve the dishes on your menu quickly by restructuring your meat preparation process.
To learn more about ready-to-cook meats, visit restauration.org/dunhamnagano
Effective July 1, participating members will receive a 1% rebate on their Gordon Food Service purchases.
Discover the World’s Wines with Delegat and Vignôme!
Vins Delegat and Vignôme, the two wine agencies and partners of the ARQ Purchasing Program, are pleased to offer you the opportunity to stock a range of popular wines on your drink list thanks to their private import programs. In addition to the 7% rebate, participating members are also exempt from agency fees!
THE TASTE OF OCEANIA WITH DELEGAT
The wines available for private import with Delegat come from three distinct terroirs in Australia, (Barossa Valley) and New Zealand (Marlborough and Hawke’s Bay).
The wines of the Barossa Valley Estate brand come from the touristic Australian valley of Barossa, one of the most important wine-producing regions in the world, with more than 150 wineries and 80 cellars. As for the wines under the Oyster Bay flagship, they come from the New Zealand wine regions of Marlborough and Hawke’s Bay.
EUROPE AND THE UNITED STATES IN YOUR GLASS WITH VIGNÔME
If you also want to add vino from France, Italy and the United States to your wine list, opt for our long-standing partner, the
private import agency Vignôme, which offers a range of several hundred wines from around the world.
If you would like to learn more about the privately imported wines offered by Vins Delegat and Vignôme, visit restauration.org/vins_papp
Advantages of ARQ Membership
The mission of the Association Restauration Québec (ARQ) is to provide all member restaurateurs throughout Quebec with comprehensive information, training, discounts, insurance, and government representation services. Today, it is composed of 5 000 members!
SAVINGS THAT MAKE A DIFFERENCE!
Thanks to several major partnerships, ARQ members can benefit from significant savings on their daily fees.
Potential saving of $11,000 per year, and more:
purchase program
Purchasing Program
Legal or accounting services
Purchasing Program (PAPP) has made considerable composed of over 5 300 members!
LARGEST PURCHASING PROGRAM IN QUEBEC!
Since 2006, the Programmed’achatsPrivilègePlu$ (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;
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. savings of 3,000
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!
PETS AND RESTAURANTS
A pup in my establishment?
A lady and her friend went to a restaurant, one of them accompanied by her guide dog that was wearing a specially adapted harness, which was thus easily identifiable. However, when they arrived at the restaurant, the hostess immediately indicated that the dog had to stay outside, and seeing that the hostess was denying access to the restaurant, the lady in question explained to the hostess the function of the guide dog, its training in public places, and the need for her to have it by her side at all times. The hostess held her ground and refused to allow the dog inside.
The lady asked to speak to the manager, who also upheld the hostess’s decision, compromising that the dog could remain in the closed glass entrance, and that the lady could have a table a few feet away to
keep an eye on her dog, to which the lady objected.
COMPLAINT
Following the refusal, the lady and her friend filed a complaint with the Commission des droits de la personne alleging that the plaintiff’s exclusive right to be treated equally in access to a public place without distinction or exclusion, based on a disability or the use of a means to palliate it, had been infringed.
On behalf of the restaurant, the owner indicated that this policy was justified by the need to keep the premises perfectly clean.
The Tribunal concluded that this exclusion was discriminatory within the meaning of sections 10 and 15 of the Charter.
$3,000 IN MORAL DAMAGES
The Commission claimed $3,000 in moral damages from the restaurateur. The principle is clear and well defined. Although difficult to define, moral prejudice must be compensated to rectify any harm caused. Courts have awarded amounts varying from $500 to $8,000 for moral damages.
It is now well known in case law and throughout Quebec society that suggesting to separate a guide dog from its owner in no way reflects a reasonable alternative, and demanding the expulsion of the guide dog is tantamount to the expulsion of the disabled person.
TheARQhasproducedaposteronthis subject(seepage10).
Me Dominique Senécal
DHC Avocats
GOLF TOURNAMENT
Over $28,000 for the Next Generation in the Restaurant Industry!
The 2024 edition of the Fondation ARQ’s gourmet golf tournament took place on June 19, at the Boucherville Golf Club. With 148 players in attendance on a warm and sunny day, the event, co-chaired by Isabelle Dufour, vice president, SAQ sales network operations, and Sylvain Galipeau, vice president, Province of Quebec — Gordon Food Service Canada, was a success, raising over $28,000!
To end a day spent on the greens enjoying the tastings offered throughout the course,
a cocktail dinner allowed guests to gather around delicious bites. There were several activities at the end of the day, including the presentation of bursaries to three students from the École hôtelière de la Montérégie in recognition of their commitment, the quality of their cooking and their potential as part of their training. Moreover, in addition to the presence of magician Robert Kurylo, golf lovers had the opportunity to win a variety of prizes offered by our sponsors during the evening.
The Fondation warmly thanks the sponsors who made this event possible, as well as the many partners, and all who took part in the tournament. Their support is essential and enables the Fondation to continue its mission and thereby promote the next generation in our beautiful industry!
Sylvain Galipeau, vice president Province of Quebec — Gordon Food Service Canada, Elodie Richard, CEO Foundation ARQ, and Isabelle Dufour, vice president, SAQ Sales Channels Operations.
Major award winner surrounded by honourary co-chairs.
Nicolas, Noémie and Shaida Furaha, fellows, surrounded by Frédéric Fortin and Alexandre Grégoire, both trustees of the Fondation, and their teacher, Rock Fortin.
Prizes involved.
Fondation ARQ Pursues Its Mission
This end of the school year was lively! Several students had the chance to receive a scholarship awarded by the Fondation. For the current year, the Fondation has already paid nearly $90,000 to more than 200 students or workers across Quebec. The applications came from over 25 different establishments.
HUMAN RESOURCES
Le Collectif: the Winners Revealed!
Congratulations to the following institutions that won the scholarships ($6,000) awarded in the 2024 edition of the Foundation ARQ’s Le Collectif competition.
- In 1st place, the Mich Café, Chandler
- In 2nd place, Belles & Bum restaurant, La Malbaie
- In 3rd place, Crèmerie du bonbon plaisir, Montreal
The purpose of the competition was to reward teams committed to promoting innovative and effective human resources practices in their establishments.
Over 20 establishments applied this year, all of them top quality! The Fondation ARQ is thankful for every applicant.
The winning team will receive a $3,000 bursary, the next team will receive $2,000 and the third team will be awarded $1,000 once the group activities have been agreed upon!
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.
The Mich Café team The Resto-Pub Belles & Bum team The Crèmerie du bonbon plaisir team
Émy Sansfaçon — Cégep de Saint-Jérôme — Management techniques for restaurants.
École des métiers de la restauration et du Tourisme de Montréal — ASP cuisine du marché.
La Capitale Hotel School — Hugues Philippin, vice president of the ARQ Fondation and owner of Chic Alors! restaurant.
Le Chic Resto Pop —- Celebrating the success of kitchen and service courses.
We pay tribute to the involvement of these companies in our organization!
EXACT RH
The company offers a wide range of HR services, specifically designed to adapt to the specific requirements of organizations, regardless of their size and sector.
LES CHOIX DU CHEF
Choix du Chef is a platform specifically designed to support restaurateurs by centralizing their discounts and promotions all in one place. It offers greater visibility than traditional and social media by directly targeting an epicurean clientele.
LES PETITS POTS DE BARRY
The art of marrying flavours! Each product is carefully prepared from real fruits and fresh vegetables. Natural products without preservatives or artificial flavors. Only the real thing!
ALIMENTS MONT-BEC
The story of Mont-Bec begins with the innovative idea of Jean-Baptiste Boulet. The latter forges his experience in food industry by being co-owner of Biscuits Montmagny inc. and Bonbon Henri & fils. A visionary at heart and full of passion, he then decided to make his dream come true by founding Les Aliments Mont-Bec in 1982.
Marc-André Nadeau Tel: 514 770-7770 exactrh.com
MONSIEUR BUBBLE TEA
The company is proud to present its unique products, representing the very essence of bottled Bubble Tea in Quebec, a concept that it designed and developed in 2018. As pioneers in the industry in Canada, its bottled Bubble Teas embody authenticity, quality and creativity.
Louis-Germain Crête
Tel: 418 576-0021 mbubbletea.com
PEOPLE
MOVER TECH (BURGER WEEK)
A landmark gastronomic event that inspires and unites burger enthusiasts across Canada, promoting culinary innovation and restaurant culture.
Yohan Duplain Tel: 418 952-4328 leschoixduchef.com
HIGH5
HIGH5 is a branded agency that offers strategy, creative and digital experience services. They are wow creators, brand lovers and techno addicts. With you, they will generate creative ideas to bring the “purpose” of brands to life with a simple, authentic and colourful approach.
Valérie Vachon Tel: 514 574-9936 agencehigh5.com
LES EMBALLAGES 123
Les Emballages 1.2.3 is a company that specializes in the distribution of packaging products for food packaging as well as shipping packaging. We can meet the demands of retailers, from the simple product to protect your shipments to the high-end paper bag custom-designed for you.
Mamadou Barry Tel: 581 307-8908 petitspotsdebarry.ca
HOOM CONSULTING
Hoom Consulting is a firm specializing in tailor-made HR solutions for Quebec SMEs. Whether you’re looking to improve employee performance and morale, get help with pay and benefits, ensure compliance with labour laws, or receive flexible and timely HR support, we have the expertise and experience to support you.
Maude Royer Tel: 438 520-4590 hoomconsulting.com/fr
TZANET INC.
Tzanet is a leader in restaurant equipment in Quebec, with over 200,000 sq. ft. of storage space. An experienced supplier for more than 40 years, Tzanet offers a wide selection of new and used commercial equipment, from simple dishes to industrial equipment, hoods and menu items necessary for any type of restaurant.
Martine Boulet Tel: 418 248-7867 montbec.com
DELICOUKI
Located in Montreal for the past 26 years, Delicouki is a manufacturer of individually packaged cookies and cereals, without traces of nuts or peanuts.
Francois Fondrouge Tel: 514 731 2705 delicouki.com
MENU-PLUS
Established in Quebec for more than 25 years, Menu-Plus designs and manufactures menus for restaurants and hotels. Meet its experts and graphic designers at its new 20,000 sq. ft. factory in Laval.
Sylvain Pilon
Tel: 514 688-0538
pmtfestival.com
Genevieve Paradis Tel: 514 788-5047 emballages123.com
Peter Tzanetos
Tel: 514 383-0030 tzanet.ca
Marie-Josée Tessier Tel: 450 688-2142 menu-plus.com
TIME FOR EGGS
3
