No 1 La restauration sous toutes ses formes
WINTER 2024
INFO
6 2022-2023 REVIEW Always by your side
14 HOSPITALITY SERVICES The travellers’preferences in Quebec
19 VALET SERVICE Be aware of your responsibilities
WINTER 2024 — ARQ INFO
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Publisher: ASSOCIATION RESTAURATION QUÉBEC
CONTENTS
Editor in chief: Nicolas Boullé Writers: Nicolas Boullé | Dominique Tremblay | Martin Vézina 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.
ON THE GO
4 HEADLINE NEWS
6-7-8-9 NEWS
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 Chairman of the Board of Directors: Ms Danielle Beaulieu, Hôtel Mortagne (Boucherville) Vice-chairman: Mr. Tony Priftakis, des restaurants Saveurs des Continents (Gatineau) Secretary Treasurer: Mr. Éric Marin, restaurant Chez Milot (Sainte-Adèle)
10-11-12-13-14 EVENTS
15-16-17 PURCHASE PROGRAM
18 LEGAL ADVICE
19 ARQ FOUNDATION
20-21 PROUD SUPPLIER MEMBERS
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ARQ CEO: Mr. Laurence-Olivier Malouin-trudel Administrators: Mr. Billy Bastien, de la Buvette Thérèse (Percé) Mr. Steeve Gros-Louis, du restaurant Sagamité (Wendake) Ms Valérie Kennedy, du Steakhouse St-Charles (Sainte-Thérèse) Mr. Martin Lévesque, du Traiteur L’Esprit Faim (La Prairie) Mr. Jean-Philippe Martin, du Complexe Laviolette (Trois-Rivières) Mr. Érick Tremblay, du Resto-Pub Belles & Bum (La Malbaie) Ex officio chairman: Mr. Hugues Philippin, du restaurant Chic Alors! (Québec)
WINTER 2024 — ARQ INFO
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ON THE GO
GOVERNANCE
Laurence-Olivier Malouin-Trudel appointed ARQ’s CEO The Association Restauration Québec (ARQ) is pleased to announce that Laurence-Olivier Malouin-Trudel has been appointed President and CEO, effective January 1. He succeeds Alain Mailhot, who retired on December 31 following over 36 years with the ARQ, including nine as CEO. Mr. Malouin-Trudel joined the ARQ as Senior Director in June 2018 and just over three years later in September 2021, he was promoted to Vice-President of Operations. At the beginning of 2023, Laurence-Olivier Malouin-Trudel was appointed Deputy CEO. Throughout his career with Quebec’s largest food service organization, he demonstrated all the necessary qualities to lead an association with close to 53 000 members. An excellent strategist, an agile manager, and a skillful communicator, Mr. Malouin-Trudel follows in the footsteps of his illustrious predecessor in his commitment to the development of the restaurant industry and the group that best represents its interests, the ARQ.
Since January 1, Laurence-Olivier Malouin-Trudel (right) has been the ARQ’s CEO. He succeeds Alain Mailhot, ARQ CEO from 2014 to 2023, who retired on December 31, 2023, following over 36 years of service for the ARQ.
This appointment as CEO, made on the proposal of Alain Mailhot, was unanimously approved by the Board of Directors. It reflects the final step in the succession plan implemented within the organization since 2020. The objective was to ensure continuity and a smooth transition at the helm of the Association in view of the retirement of its three historical leaders over the past ten years: Bernard Fortin (President and then CEO of ARQ from 1984 to 2014), François Meunier (over 35 years of service with the ARQ, Vice-president, Public and Government Affairs), and Alain Mailhot.
VISION AND MOBILIZATION Thanks to his leadership, vision, negotiating skills, and ability to mobilize his teams, Laurence-Oliver Malouin-Trudel will lead the ARQ toward the objectives set by the Board of Directors. He will also benefit from the advice and experience of Alain Mailhot, who will accompany him in his new role as special advisor. In closing, the entire ARQ Board of Directors, partners, and permanent staff would like to wish Laurence-Olivier Malouin-Trudel the best of success as CEO!
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MEAANDCLHI N H E TETN EEWS
85 years by your side! The Association Restauration Québec celebrated its 85th anniversary in 2023! Founded on June 6, 1938, the Association has been helping Québec restaurateurs in their desire to make their industry shine and grow. Proud of its past, your Association is stronger than ever!
In a constantly changing world and industry, the ARQ has been able to adapt without losing sight of what makes it strong and why it exists: its members. This year, more than 1 000 members joined the country’s largest group dedicated to the restaurant industry in all its forms. It’s a record in the Association’s history, but it’s also the achievement of a stated objective: to increase the number of members. This unprecedented recruitment was made possible by a vast promotional campaign linked to the Association’s 85th anniversary. From April to September, new members benefited from an unprecedented discount on the price of their membership: -85 %! This drive once again enabled us to pass the 5 000-member mark and get closer to the pre-pandemic level.
SERVICE BONUSES With the effects of the health crisis behind us, the ARQ was able to concentrate in 2022-2023 on improving its services and the benefits offered to its 5 295 members. It welcomed new partners in Colossale, in point-of-sale (POS) software, and Orangead, in digital signage. Numerous partnerships have also been renewed, enabling members to benefit from a wide range of services. 2022-2023 also marks a change in the benefits offered to members. In addition to negotiated prices and exclusive discounts, members can now benefit from rebates, as is the case with the ARQ’s Purchasing Program. Whenever possible, the various service partners will offer a rebate to user members as and when their agreement is renewed. This change will make it even easier for
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members to see the benefits of belonging to the largest industry association in Québec and Canada.
AN EXCEPTIONAL FINANCIAL YEAR This growth in membership and the diversification of its partners enabled the ARQ to record sales of $14 million, up 19.5% on the previous year. This exceptional performance was made possible by an attractive range of services, and also reflects the revival of the restaurant industry after some difficult
years marked by the pandemic. These positive results are also due to a return to full staffing levels with 49 employees, thus ensuring the development of the organization at the speed envisaged in the 2021-2024 three-year plan.
MANCHETTE
ROADMAP Recruitment, improved services, growth all the actions and gestures taken by the Association are guided and signposted by the 2021-2024 three-year plan. Like a compass, this plan guides the decisions we take to achieve our stated objectives. As such, in this second year of the three-year plan, we have achieved what we set out to do. This second year of the three-year plan was based on consolidating the Association’s foundations to enable it to grow even further. The ARQ has begun the process of acquiring new customer relations software (CRM), which will enable it to manage its members and their needs more efficiently. It also acquired the building that has housed its head office for the past 15 years. This major property investment has been studied and planned down to the last detail, with the aim of controlling operating costs over the long term.
HEADLINE NEWS
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ARQ since 2014, initiated a formal transfer plan that was successfully implemented. On January 1, 2023, Laurence-Olivier Malouin-Trudel, until then vice-president of operations, was appointed deputy general manager, a position he will hold until the end of 2023, before becoming president and CEO of the organization on January 1, 2024. This appointment, which was made on the proposal of Alain Mailhot, was unanimously approved by the Board of Directors. It was a further step in the succession plan put in place within the organization since 2020. The aim is to ensure continuity and a smooth transition at the head of the Association following the retirement of three of its long-standing directors (see box).
Changes have also been made to the general regulations to introduce a new membership structure, with new categories and revised membership fees. However, as the work has not yet been fully completed, this issue will be the focus of the final year of the 2021-2024 strategic plan.
ALAIN MAILHOT
RECOGNITION Discussions on obtaining sectoral tourism association (association touristique sectorielle - ATS) status for the ARQ continued during 2022-2023. Progress has been made, but the final destination has not yet been reached. We still have a lot of representative work ahead of us if we are to become an ATS and have a fully recognized seat at the tourism sector table. This is the goal we want to achieve for 2023-2024.
PASSING THE TORCH Finally, in 2022-2023, a transition began at the top of the ARQ’s general management. Preparing to retire at the end of 2023 after 36 years of service, Alain Mailhot, President and CEO of the
WINTER 2024 — ARQ INFO
BERNARD FORTIN
FRANÇOIS MEUNIER
A TIP OF THE HAT TO A TRIO OF BUILDERS The ARQ would not be what it is without three men who have helped it grow over more than 30 years, from the mid-1980s to the present day. This trio is made up of Bernard Fortin, CEO from 1984 to 2014, Alain Mailhot, CEO (2014-2023) and with the ARQ since 1987, and François Meunier, Vice-President, Public and Government Affairs, who retired in December 2021 after 35 years with the ARQ - has steered the organisation to the very top and made it what it is today: an important, essential and indispensable association.
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HEADLINE NEWS
Always on the front lines In 2022-2023, the ARQ was at the forefront of every battle involving the restaurant industry, from near and far, with a single goal in mind: to defend the interests of its members and make their voices heard by political decision-makers at various levels. One of the Association’s top priorities was once again regarding the labour shortage (see page 10). This is a major issue for the growth of our members’ businesses and the industry as a whole. That’s why the ARQ has paid a great deal of attention to tip sharing over the past year. According to your Association, this process is one of the solutions to the difficulty of recruiting kitchen staff (the main sector to suffer from labour scarcity). We firmly believe that sharing tips between front-of-house staff and kitchen staff would re-balance pay between the two trades and make cook jobs more attractive. For the time being, however, due to section 50 of the Act respecting labour standards (LNT), only tipped employees can discuss and implement a tip-sharing agreement. The ARQ is campaigning for greater flexibility, so that employers can implement such an agreement in their establishments if they so wish to. After obtaining the establishment of a Task Force on tip sharing in 2021 and received a number of important endorsements, the ARQ met on several occasions with the Minister of Labour, Jean Boulet, and the Minister of the Economy, Innovation and Energy, Pierre Fitzgibbon. It has also reiterated its desire to see the LNT amended on this point during the pre-budget consultations in early 2023. During the discussions, the government indicated that it wanted to evaluate the various possible options. Once this first step has been taken, the ARQ will continue its advocacy work on this issue in 2023-2024 to ensure a positive outcome.
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”NO-SHOW”: THE ARQ MOVES THE ISSUE FORWARD Another issue on which the ARQ has focused its efforts is that of no-shows. This disrespectful practice has become a veritable scourge in the industry, which has been quantified thanks to a survey of ARQ members. The result: an average loss of nearly $50 000 a year per establishment! Given the scale of the problem and its many negative impacts, the ARQ called on the Québec government to authorize restaurateurs to charge a fee if a reservation is not honoured. This request aroused a great deal of interest in the Québec media and made its way to Québec City ONE OF THE and the Ministry of Justice. The latter mandated the Office de ASSOCIATION’S TOP la protection du consommateur PRIORITIES WAS (consumer protection ONCE AGAIN agency) to manage the discussions with the ARQ, REGARDING THE which took place on several LABOUR SHORTAGE. occasions in January and spring 2023. Your Association has argued for the introduction of a modest no-show fee of $20, which should bring about a change in consumer behaviour.
MANCHETTE
YOUTH WORK Despite numerous representations to amend Bill 19, which aimed to tighten the rules on youth employment, it was adopted just before summer. Since then, you have had to be over 14 to hold a job in Quebec (with certain exceptions). While the ARQ was in favour of regulating the number of hours per week, which is included in the law, it did not want a minimum age to be introduced. It had pleaded its case in parliamentary committee in April 2023, also asking for an exemption for the 2023 summer season and thus allowing young people under 14 to work in our industry. Although they were sympathetic towards us, it has to be said that the parliamentarians did not take our needs into account. It should also be pointed out that your Association was the only one to publicly oppose a minimum age in the face of a consensus forged by the major employers’ federations and trade unions.
GOVERNMENT LOANS: SWORD OF DAMOCLES The pandemic may seem a long way off, but its effects are still being felt by many restaurant operators who have used loans from the Canada Emergency Business Account (CEBA). They borrowed
HEADLINE NEWS
In mid-September, an initial three-week postponement was granted, until 18 January 2024. The ARQ expressed its disappointment that this delay was clearly insufficient. In its desire to see the federal government do more for our industry, the Association obtained the support of Valérie Plante, Mayor of Montréal, and of the Québec National Assembly, which unanimously adopted a motion supporting the ARQ’s request for a postponement of the deadline for repayment of the CEBA. The ARQ hopes that the federal government will hear this strong message and modify the timetable it has put in place by granting an additional year to restaurant operators to repay their debt and benefit from a partial write-off of this debt.
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In 2023-2024, the ARQ will ensure that the industry has all the tools it needs to understand and manage the operational changes that lie ahead with the expansion of the deposit system in 2025.
GOVERNMENT LOANS: SWORD OF DAMOCLES The extension of the deposit system was an important issue on which the ARQ is also working. After securing free container collection for the vast majority of our industry, your Association continued to negotiate the parameters of this new system with the Association Québécoise de Récupération des Contenants de Boissons.
$40 000 or $60 000 and can count on the possibility of a forgiveness of up to $20 000 if they repay the amounts owing on time, initially by December 31, 2023. Well aware that this deadline was unreasonable, the ARQ and other organizations asked the federal government to extend the deadline for the CEBA. The New Democratic Party, the Bloc Québécois and the Green Party of Canada have expressed their support for this initiative. Your Association was also able to meet Pablo Rodriguez, Minister of Transport and Québec’s lieutenant for the federal government, and Nathalie Sinclair-Desgagné, Member of Parliament for Terrebonne for the Bloc Québécois and the party’s spokesperson on this issue.
WINTER 2024 — ARQ INFO
THE ARQ PRESENT EVERYWHERE The interests of our members were also defended in a number of ways: • Following the provincial elections in October 2022, links were forged with the various ministerial cabinets and with the different political parties present in the Assembly. • Active participation in the tertiary biofood policy group, where the ARQ met André Lamontagne, Minister of Agriculture, Fisheries and Food. • Significant media visibility, with over 400 interviews granted.
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NEWS
2023-2024 BOARD OF DIRECTORS
Danielle Beaulieu appointed Chairman The ARQ is proud to announce the appointment of Danielle Beaulieu, of Hôtel Mortagne (Boucherville), as Chairman of its 2023-2024 Board of Directors. She succeeds Hugues Philippin, of Chic Alors! restaurant (Quebec City), who has been involved on the ARQ’s Board of Directors since 2016 and will continue his duties as Chairman for the 2023-2024 fiscal year. Ms. Beaulieu’s appointment was confirmed at the ARQ’s Annual General Meeting of members held on November 21 in Montreal.
inflation, and many more. Environmental issues will also continue to be a focus of all Board members, from the expansion of the beverage container deposit-refund program to the banning of single-use plastics.
Danielle Beaulieu, who has been a member of the ARQ Board of Directors since 2019 and was previously Vice-chairman, will continue putting her experience and expertise as a manager in the hotel and restaurant sector to good use by advancing several issues on which the Association is working, including tip sharing, the labour shortage, the abolition of the duty stamp, the fight against food
Bottom row: Alain Mailhot, Chairman and CEO of ARQ (when picture was taken), Tony Priftakis, Vice-chairman, Saveurs des Continents restaurants (Gatineau), Danielle Beaulieu, Chairman, Hôtel Mortagne (Boucherville), Éric Marin, Secretary Treasurer, Chez Milot restaurant (Sainte-Adèle), Valérie Kennedy, Steakhouse St-Charles (Sainte-Thérèse), and Hugues Philippin, Ex officio chairman, Chic Alors! restaurant (Quebec City). Top row: Jean-Philippe Martin, Complexe Laviolette (Trois-Rivières), Érick Tremblay, Resto-Pub Belles & Bum (La Malbaie), Billy Bastien, Buvette Thérèse (Percé), and Martin Lévesque, Traiteur Esprit Faim (La Prairie). Absent from photo: Steeve Gros-Louis, Sagamité restaurant (Wendake).
—The ARQ is proud to
announce the appointment of Danielle Beaulieu, of Hôtel Mortagne (Boucherville), as Chairman of its 2023-2024 Board of Directors.
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Good news for the 2023-2024 fiscal year, as two new managers join the Board of Directors as administrators: Steeve Gros-Louis of Sagamité restaurant (Wendake), and Billy Bastien of Buvette Thérèse (Percé). Rounding out this year’s team are Tony Priftakis, Vice-president of Saveurs des Continents restaurants (Gatineau), Éric Marin of Chez Milot restaurant (Sainte-Adèle), Secretary Treasurer, and, as admministrators, Valérie Kennedy of Steakhouse St-Charles (Sainte-Thérèse),
Martin Lévesque of Traiteur Esprit Faim (La Prairie), Jean-Philippe Martin of Complexe Laviolette (Trois-Rivières), and Érick Tremblay of Resto-Pub Belles & Bum (La Malbaie). Alain Mailhot, President and CEO of ARQ, also sits on the Board of Directors.
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ISSUES TO KEEP AN EYE ON IN 2024
Main issues for the new year As we enter 2024, it is time to tackle the challenges facing our industry in the coming months. Six major issues are currently on your Association’s radar.
DUTY STAMP In 2024, your Association will continue to campaign for the complete abolition of the SAQ duty stamp. It is unacceptable that in 2023, restaurateurs are still subjected to the stress of losing this fragile piece of paper, which puts them at risk of a fine or suspension of their permit. It is disappointing that in 2024 no alternative has been adopted, when the sales recording module (SRM) could easily provide purchase/sales numbers for alcoholic beverages. Consequently, in 2024, the ARQ will continue to advocate for the abolition of the duty stamp.
TIP-SHARING AGREEMENT Once again this year, addressing the labour shortage will remain at the heart of the ARQ’s actions. As such, one of the Association’s priorities will be to ensure that the Act respecting labour standards is amended to allow restaurateurs, should they so wish, to implement a tip-sharing agreement.
RESTORING THE 100% TIP TAX CREDIT Quebec is the only province that considers tips as a salary. This interpretation means that employers must pay social contributions on tips. With the gradual increase in average tips, this cost is becoming increasingly significant for
employers. The ARQ is therefore requesting that the tax credit rate for reporting tips be restored to 100% of eligible expenses in order to offset this tax disadvantage in comparison with the rest of Canada.
TEMPORARY FOREIGN WORKERS Your Association will also advocate with the government for improvements to the Temporary Foreign Worker Program. In particular, the ARQ is hoping that the Labour Market Impact Assessment, the “open sesame” required to recruit internationally, will allow for the arrival of any worker during its validity period. Moreover, your Association would like to facilitate international employee recruitment in the catering industry by permitting recognition of candidates’ professional experience and not only diplomas they have obtained.
ENVIRONMENT On the environmental front, the ARQ will continue to support reasonable initiatives that are not harmful to our industry and to oppose any that may threaten it. For example, the expansion of the deposit-refund system represents an important issue on which the ARQ will remain focused. There are still many stages of this project to come, including the deposit-refund system for all beverage containers from 100 millilitres to 2 litres, which should be introduced throughout Quebec by 2025. To defend your interests, your Association will be closely involved in this issue. Similarly, the ARQ will be working over the coming
year to ensure that the new strategy for prohibiting single-use plastics does not harm our industry.
NO-SHOWS In 2024, the ARQ will continue its work to curb the issue of no-shows. Indeed, situations where a customer makes reservations at several establishments and then makes a last-minute decision on where to go with their party have become commonplace. Unfortunately, under section 13 of the Consumer Protection Act, restaurants are not permitted to penalize such customers who fail to honour their reservation. The ARQ believes that a regulatory framework is needed to permit restaurateurs to impose a nominal penalty in the event of a no show. Discussions are still ongoing with the Office de la protection du consommateur (OPC) to move this issue forward. Of course, other issues will most likely arise in the new year, but rest assured that you can always count on your association to advocate on your behalf.
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WINTER 2024 — ARQ INFO
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NEWS
BA N N I N G P L A S T I C CO N TA I N E R S
National strategy on the government’s drawing board Last November, the Quebec government launched a public consultation on a draft strategy to reduce and responsibly manage plastics (Stratégie de réduction et de gestion responsable des plastiques au Québec). It provided new guidelines for a future ban on certain plastic containers, particularly in the fast-food sector. Given its pivotal role as the industry’s main voice, on November 30, the ARQ was invited to participate in an invitational consultation organized by the Ministre de l’Environnement, de la Lutte contre les changements climatiques, de la Faune et des Parcs. We wanted the association’s opinion on the planned actions to more efficiently reduce or use plastic packaging and products. The ARQ focused its efforts on one of the actions of the strategy that specifically addresses reducing single-use plastic packaging in the fast-food industry. The objective was to persuade the government
to adopt the City of Montreal’s current bylaw, which the ARQ believes is fair. This regulation enables a smooth transition for operators by authorizing the use of fully recyclable plastic containers. Opting for Montreal’s model as the provincial regulatory framework would force municipalities to abide by this framework, since a Quebec environmental bylaw would take precedence over municipalities.
REUSABLE DINNERWARE AND PACKAGING FEE The ARQ also intervened to prevent the ministry from introducing a measure requiring the use of reusable dinnerware in the fast-food industry. Such a requirement would entail significant investment in dinnerware and plumbing to install a dishwasher, an investment far too large for the industry’s economic situation. Rather than introducing a fee on packaging, which would considerably
increase its price, your Association opted for mandatory recycled plastic content in packaging and products. The ministry seems on board with this decision, but only for non-food packaging. The reason is simple: Health Canada’s standards are too stringent for the use of recycled plastic in food-grade packaging. Obviously, your Association will be very closely following this issue over the coming months to avoid any hasty actions that could penalize the industry.
—The ARQ also intervened
to prevent the ministry from introducing a measure requiring the use of reusable dinnerware in the fast-food industry.
HORIZONS 2024
This year’s main trends in the restaurant industry Last December, your Association inaugurated its new annual survey, Horizons 2024, which provides an overview of the main trends in Quebec restaurants. At the start of a year, under threat of recession, labour shortages, and inflation, the ARQ felt it necessary to examine the practices, techniques, and foods to be at the forefront of 2024’s food and beverage industry. These challenges are likely to make 2024 a year of major change for the industry.
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COVERING WIDE-RANGING TOPICS Have higher operating costs and inflation resulted in an increase in dish prices? Has the labour shortage incentivized greater automation of the industry? Has customer demand led to an increase in the offer of vegetarian or vegan dishes? Have rising food prices encouraged the adoption of fruit and vegetables that don’t meet the aesthetic criteria for retail distribution? Has experiential dining become popular in Quebec? Are the classics still in style or is the main focus on bold reinventions? Find
all the answers to these questions and the findings of the survey in the insert attached to this magazine (exclusively for members). In conclusion, the ARQ would like to thank all the restaurateurs who took the time to complete this survey.
NEWS
LOCAL PRODUCTS
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Le Géraldine awarded the Prix restaurateur “Aliments du Québec au menu” 2023! Saint-Eustache’s Le Géraldine restaurant was named the winner of the 6th edition of the Prix restaurateur “Aliments du Québec au menu” 2023 at the 85th anniversary gala of the Association Restauration Québec (ARQ), held last night in Montreal. This special award is to recognize restaurateurs in the Aliments du Québec au menu recognition program who set themselves apart for their initiatives and commitment to sourcing, using, and promoting Quebec foods. Le Géraldine (ARQ member) stood out from the 15 restaurants nominated for the Prix restaurateur 2023. In addition to the refined gourmet experience provided by chef-owner Olivier Robillard and his kitchen team, this “bring your own wine” event showcased hyperlocal, seasonal cuisine in collaboration with local producers and artisans.
CULINARY LABORATORY For the past 6 years, Olivier has taken to heart his role as ambassador of Laurentian products. As well as having his own garden at Domaine Lafrance in Saint-Joseph-du-Lac, Olivier set up a culinary laboratory to test new techniques, explore the thousand
Isabelle Roy, General Manager of Aliments du Québec, Martin Lévesque, Chef Consultant and ARQ Board member (judging panel member), Olivier Robillard and Mihiko Roy of Géraldine.
and one ways of working with local ingredients, and then put them on his menu. “We are extremely fortunate to be in a region brimming with people as passionate as we are, and to have the opportunity to showcase their products in the creation of our dishes. It is with great pride that we have been recognized by the Aliments du Québec au menu program. Our goal is to offer an authentic culinary experience while promoting the richness of our terroir,” emphasized Olivier Robillard.
SELECTION CRITERIA AND JUDGES’ COMMENTS
or producers on the menu, promotion of local products and producers on the menu, the dining room and online presence, sourcing method, and restaurant involvement and creativity in promoting local products. Martin Lévesque, Consulting Chef and ARQ Board member, was once again on the judging panel this year: “It is incredible to see the evolution of the Aliments du Québec au menu’s Prix restaurateur. The participants have become even more impressive and competitive. As a judging panel member since the 1st edition, it makes me truly proud of our restarant industry in Quebec.”
Restaurants in the program were evaluated according to the following criteria: proportion of local products
ALCOHOL
The ARQ obtains flexibility for takeout and delivery ready-to-drink cocktails Ready-to-drink cocktails made with alcohol or spirits are now available for delivery or takeout! The government listened to the ARQ, which argued in favour of such flexibility, which is essential in terms of customer demand.
must be made between 8 a.m. and 11 p.m., and these drinks must come with food that has been prepared by the restaurateur. Registrants must purchase the cocktails from the Société des alcools du Québec (SAQ).
As a result, since October 27, restaurant licensees have been legally permitted to sell, for takeout or delivery, alcohol- or spirit-based ready-to-drink cocktails with a maximum volume of 7% alcohol. Sales
ALSO VALID FOR “BRING YOUR OWN WINE”
WINTER 2024 — ARQ INFO
their customers into their establishment with alcohol- or spirit-based ready-to-drink cocktails with a maximum volume of 7% alcohol. Customers will be permitted to purchase beverages directly from distillers’ and holders of artisanal production permits, or from the SAQ.
Holders of a restaurant permit with the “service” option are permitted to allow
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NEWS
HOTELS
What are travellers’ preferences regarding hospitality services? What are the true preferences of visitors to Quebec? We will be taking a look at a study conducted by the Transat Chair in Tourism for the Ministère du Tourisme on perceptions of digital hospitality services, preferred sources of information, and visitor planning methods in general.
Data on hospitality service preferences are sparse and sometimes contradictory. With this in mind, in 2022, the Transat Chair in Tourism was entrusted to conduct a survey on four key markets: Quebec, Ontario, the Northeastern U.S., and France (1 205 respondents in total). For making travel reservations, the trend is toward online services. A large proportion of travellers, regardless of their market of origin, prefer to book reservations online (59% of the total sample) rather than in person or by telephone. This trend is even more pronounced in terms of visitors from Ontario, with the rate rising to 71%. However, when arriving, 65% of travellers prefer being greeted by hotel staff rather than having an autonomous arrival with no human interaction, regardless of their market of origin.
FINDING INFORMATION ON SITE There are many types of hospitality services at destinations that involve a multitude of stakeholders, from hotel staff and tour guides to local merchants. Online resources, however, remain valuable tools during stays. In fact, 55% of travellers prefer searching for information online, while the rest of the sample preferred getting any required information from accommodation staff, locals, or other travellers. Americans were slightly more inclined to seek support from locals, with 50% preferring this method. These data reflect the diverse information-seeking methods used during trips. Such variety may suggest that although the Internet plays a predominant role, local human interaction is still important to many travellers. In terms of finding local recommendations (choices for restaurants, activities, etc.),
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the results were divided. Roughly half of the respondents (52%) said they preferred to rely on recommendations at the destination, while the other half preferred looking for recommendations online. Visitors from Ontario were slightly more inclined to rely on online recommendation sources (56%), compared to 46% of people from Quebec and the United States, and 49% of visitors from France.
LOOKING FOR PEACE AND QUIET? Some 6 out of 10 respondents said they preferred accommodations that offer a quiet environment and privacy, rather than a dynamic setting. In terms of choosing accommodations, the majority of visitors surveyed (61%) preferred establishments offering quiet and privacy. Travellers from Quebec stood out in this regard, with 73% preferring quieter accommodations. Visitors from Ontario and France opted for quiet at 64% and 59% respectively. 58% of Americans surveyed preferred a more dynamic environment that offered special events and activities. Online services offer many advantages, but increased digitization can exclude customers who are less comfortable with technology, compromising inclusion in the tourism industry. Check in with in-person staff is not to be underestimated, as it significantly enhances the travel experience by delivering a unique charm and authentic warmth at the destination. The statistics demonstrate that a balance must be struck between digital services and human interaction, ensuring that every traveller, regardless of their preference, can get the most out of their experience.
CHECK IN WITH IN-PERSON STAFF IS NOT TO BE UNDERESTIMATED, AS IT SIGNIFICANTLY ENHANCES THE TRAVEL EXPERIENCE BY DELIVERING A UNIQUE CHARM AND AUTHENTIC WARMTH AT THE DESTINATION.
Sources: Transat Chair in Tourism. “Enquête de satisfaction sur la qualité de l’accueil reçu au Québec à l’été 2022,” conducted on behalf of the Ministère du Tourisme, February 2023.
EVENTS
A E
A R Q CO N TAC T S M O N T R E A L
Greater Montreal restaurateurs out in force at Marché Bonsecours On November 13, the ARQ held its biggestever Salon ARQ Contacts at Montreal’s Marché Bonsecours. Presented by Aliments du Québec, the event brought over a hundred exhibitors together to present their products and services to industry professionals. Additionally, a brand new area was entirely dedicated to products from the Montreal region in the pavilion of the Conseil des industries bioalimentaires de l’Île de Montréal (CIBIM). Visitors thoroughly enjoyed discovering and tasting products
from local biofood processors, as well as gaining insight into how they might incorporate such items into their menus. The ARQ also used the event as an opportunity to highlight the longevity of two Montreal-area establishments, presenting them with a Prix Reconnaissance. Anniversary award plates were presented to Les Brasseurs de Montréal, celebrating its 15th anniversary, and Café Cherrier, celebrating its 40th anniversary—an impressive feat of longevity!
ON NOVEMBER 13, THE ARQ HELD ITS BIGGEST-EVER SALON ARQ CONTACTS AT MONTREAL’S MARCHÉ BONSECOURS.
A few photos from this historic event:
THE ARQ WOULD ONCE AGAIN LIKE TO THANK THE FOLLOWING CONTRIBUTORS: UPCOMING EVENTS: • February 27 Lanaudière (Joliette)
WINTER 2024 — ARQ INFO
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E
EVENTS
T H E A R Q ’ S 8 5 th A N N I V E R S A R Y G A L A
An anniversary celebrated with a bang! On November 21, the arts were in the spotlight, including foodservice, as professionals from the hotel, restaurant, and institutional (HRI) industry gathered at Les Grands Ballets Canadiens in Montreal to celebrate the ARQ’s 85th anniversary. Presented by Édika, the theme was restaurants as the 11th art, with 250 guests attending the evening. The Association, which officially blew out its 85th birthday candle on June 6, had to mark the occasion appropriately, since 85 years of defending the interests of restaurateurs and accompanying and supporting them in their management by offering discounts and services is no simple feat. Few associations can lay claim to such longevity, an accomplishment of which the ARQ is very proud! Throughout the evening, participants revelled in an artistic immersion hosted by none other than Sébastien Benoit and featuring dance numbers performed by the National Dance School of Canada, culinary performances by chefs Keith Pears, leader of the Bocuse d’Or Team Canada 2023-2025, Christophe Sportellini
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and Olivier Potier, sugar specialist and chocolate specialist respectively at the 2023-2025 Pastry World Cup, for cocktail appetizers, and Traiteur Parreira which prepared the dinner. The entire culinary portion of the event was paired with wines, aptly presented on the big screen by Joris Gutierrez Garcia, crowned 2023 Best Sommelier in Canada in mid-November by the Canadian Association of Professional Sommeliers (CAPS). The evening ended on a great note with a riveting musical performance by Gregory Charles, who took the art of singing to a whole new level! The Gala also provided a platform for Aliments du Québec to present its Aliments du Québec au menu Prix restaurateur 2023. This year’s winner was
Le Géraldine restaurant in Saint-Eustache, in the Laurentians. The 85th anniversary gala was made possible thanks to the financial participation of the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation, the Ministère du Tourisme, and the following sponsors: Édika (official presenter), Entegra, Global Payments, Lussier, Telus Health, Fédération des producteurs d’oeufs du Québec, Coca-Cola Canada, Lactalis, AMEX, SIAL, SAQ Restauration, JG Fruits et Légumes, Diversey, Enviro Connexions, Service de paie Desjardins, Molson Coors, Univins, and HRIMag.
250 guests gathered for the grand festivities.
EVENTS
E
Sébastien Benoit, host of the ARQ’s 85th anniversary gala. The highlight of the evening, Gregory Charles in peak performance!
TRY
PA PAYA PA S S I O N F R U I T
WINTER 2024 — ARQ INFO
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PP
PURCHASE PROGRAM
PURCHASE PROGRAM
The perfect base for your culinary creations In collaboration with Aliments du Québec
Carrément Tarte makes tart shells of pure butter shortbread dough using traditional know-how for unrivalled crispiness. This young company’s true signature is pie dough made in Quebec! Offering pre-baked pie shells, Carrément Tarte meets the needs of busy, qualityconscious professionals. These crisp, ready-to-fill pie shells, available from Gordon’s Food Service, will save you precious time in the kitchen while preserving homemade authenticity and taste. You can express all your creativity, making pies as delicious as they are spectacular, using a plain or sweet base.
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INCREASE FLEXIBILITY WHILE SAVING TIME Combining artisanal quality with culinary innovation, Carrément Tarte provides HRI professionals with tasty, practical, and local solutions to delight their customers. Whether you are a chef of a renowned establishment, a school canteen manager, or a patisserie shop owner, Carrément Tarte has the products to meet all your needs. An ideal alternative for foodservice professionals who want to save time without compromising on quality!
Available in case format of 36 units for individual 3-inch tart shells (32 g round or 40 g square) or 120 units for mini 1.5-inch formats (10 g). Discover all the products at carrementtarte.com and get a discount of up to 3.75% on your purchases with Gordon Food Service as a member participating in the ARQ Purchasing Program.
L EG A L A DV I C E
LA
Me Dominique Senécal DHC Avocats
VA L E T S E R V I C E
Be aware of your responsibilities! If you offer valet parking to your customers, you must abide by the following provisions. he law that applies to valet parking is included in the Civil Code of Québec, which deals with contracts of deposit. More specifically, sections 2280, 2283, and 2289 apply:
“2280. Deposit is a contract by which a person, the depositor, hands over movable property to another person, the depositary, who undertakes to keep custody of it for a certain time and to restore it to him. Deposit is by gratuitous title but may be by onerous title where permitted by usage or an agreement.” “2283. The depositary shall act with prudence and diligence in his custody of the property; he may not use the property without the permission of the depositor.” “2289. Where a deposit is by gratuitous title, the depositary is liable for the loss of the property deposited, if caused by his fault; where a deposit is by onerous title or where it was required by the depositary, he is liable for the loss of the property, unless he proves superior force.”
As a general rule, we are referring to a deposit by gratuitous title contract, under which the restaurateur must act in prudence and diligence while in custody of the property. Valets cannot use the property without the depositor’s (customer’s) permission.
GRATUITOUS TITLE OR FEE-BASED SERVICE?
To be held liable for damage to a customer’s vehicle, the depositor (customer) has the burden of proof, i.e. they must establish on a balance of probabilities that a fault on the part of the restaurateur or wrongful conduct caused the damage claimed. Thus, in the case of a deposit by gratuitous title, the customer must demonstrate that the restaurateur has committed a fault in the performance of their obligations, and that there is a causal link between the fault and the damage caused to the vehicle. However, if the deposit is by onerous title, the burden of proof is reversed and the restaurateur is liable for the loss unless they can demonstrate a force majeure. The absence of fault alone is not sufficient in this case.
—The restaurateur must act in prudence and diligence while in
custody of the property. Valets cannot use the property without the depositor’s (customer’s) permission.
THE SOUS VIDE EXPERT
winter
hello
Beef cheek served with pan-fried candied tomatoes gnocchi, tomato veal stock, chimichurri et fried leeks
READY TO GET GOURMET?
CONTACT US
WINTER 2024 — ARQ INFO
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F
A R Q F O U N DAT I O N
2 0 2 2 - 2 0 2 3 S U M M A RY
The ARQ Foundation remains true to its mission The ARQ Foundation played a pivotal role in promoting training and education in the food service industry during the 2022-2023 fiscal year. It pursued the main objective of its mandate: encourage the next generation by awarding scholarships to deserving students or young people who want to specialize in the various programs offered by Quebec’s educational establishments.
In terms of scholarships awarded, the total amount exceeded $75,000.
be able to carry out its various activities. A huge thank you for your commitment!
The ARQ Foundation will continue its fund-raising campaigns in the coming year, including the return of its golf tournament on June 19, and the ongoing search for partnerships. Without the support of such invaluable partners, the ARQ Foundation would not
Presentation to graduating students in the Market-Fresh Cooking specialization (ASP) at the École des métiers de la restauration et du tourisme de Montréal during their gala evening.
Presentation to the new cohort of CFP Bel-Avenir culinary students in the company of Benoit Hogue, President of Aliments ATG and Viandes Seficlo, thanks to whom these scholarships were awarded.
Partners:
Agence Culte | Coca-Cola Canada Bottling Limited | Colossale | Diversey | Énergies Sonic | Global Payments | Desjardins | JG Fruits et Légumes | Lactalis Canada | Lussier | Molson Coors Canada | Orange Ad | Ouii Energy | Desjardins Employer Solutions | Telus Health | V-To
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A R Q F O U N DAT I O N
F
GOVERNANCE
The ARQ Foundation’s 2023-2024 Board of Directors The ARQ Foundation is pleased to introduce its 2023-2024 Board of Directors, whose members were appointed to their positions at the Annual General Meeting held on November 30 in Montreal.
They are all highly involved in the life of our industry, committed to achieving the Foundation’s objectives, and responsible for implementing the scheduled activities to further the Foundation’s reach.
A R Q F O U N D AT I O N A U C T I O N
Over $21,000 raised! The 2023 edition of the ARQ Foundation’s online silent auction raised over $21,000! The symbolic cheque was presented at the ARQ’s 85th anniversary gala held on November 21 in Montreal.
Claudine Roy Chairman Entrepreneur and Coorporate Director
M. Hugues Philippin Vice-chairman Chic Alors!
Alain Mailhot Frédéric Fortin Ex Chairman and CEO École Hôtelière ARQ de la Montérégie
WINTER 2024 — ARQ INFO
Vincent Arsenault Ex officio Chairman Groupe TB Inc.
Éric Marin Secretary Treasurer Chez Milot
This amount will be used to distribute scholarships to students from educational institutions across Quebec. The ARQ Foundation would like to thank the suppliers who donated the many attractive lots, and the generous donors who placed bids!
Alexandre Grégoire Telus Health
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M
PROUD SUPPLIER MEMBERS
Highlighting involvement of companies in our organization!
JASMINO SIROP
RACINES BORÉALES
ME N Ü FOOD APP
STILL GOOD FOODS
Jasmino’s maple syrup is 100% pure, natural, and organic. It is unrefined, commercially sterile, gluten-free, vegan, and contains no artificial colouring, flavours, or preservatives.
Racines boréales is the official grocery store of amateur and professional chefs, with a focus on Nordic and local foods.
An innovative solution to launch the restaurant industry 2.0! Me N ü is used as a technological guide to help the restaurant industry update its practices.
Where some see waste, we still see perfectly good, nutritious untapped ingredients. This is why we work with companies hoping to give a second life to their food waste, transforming it into delicious products.
Kathie Provencher Tel.: 819-740-2304 jasmino.ca/en/
Kevin Lavoie Tel.: 514-996-4952 racinesboreales.ca
Aimy Boisvert Tel.: 514-588-8703 theappmenu.com
Alex Trusewicz Tel.: 438-371-6133 stillgoodfoods.ca
S3R INC.
VIANDES DUNHAM
HIGH5
GOODJOB
S3R is an independent consulting firm specializing in residual materials management optimization. On average, its clients report savings ranging from 40% to 80% each year, while improving their ecological footprint.
Viandes Dunham is a Quebec food-processing company that specializes in ready-to-cook prepared meats for hotels, restaurants, and food-service institutions.
HIGH5 is a branding agency that provides strategy, creation, and digital experience services. As the creators of WOW, we are brand lovers and techno junkies.
GoodJOB is a temporary placement agency mobile application for the hospitality sector: ARQ members can take advantage of a 10% discount on its services. It has over 10 000 active users in Quebec.
Jean-François Paquin Tel.: 450-314-4413 s3r.ca
Christian Perrier Tel.: 450-419-8666 viandesdunham.com/en/
Valérie Vachon Tel.: 514-574-9936 agencehigh5.com
Jean-Philip Dubreuil Tel.: 514-531-9876 goodjobapp.ca/en
ENTANDEM
SIAL CANADA
LASSONDE
Entandem is a Canadian not-forprofit company for music rights management dedicated to obtaining equitable remuneration for the performance rights of recording artists and record companies.
SIAL Canada, the international food-innovation trade show dedicated to agri-food professionals in North America, is the biggest business meeting place for the sector on this continent.
Lassonde understands the importance of offering your customers the quality beverages they love to drink. Beyond quality, you want an experience of flavours and textures, a variety of formats and packaging, and accessible, reliable targeted solutions.
ACCORD COURTIER ALIMENTAIRE
Marc Richard Tel.: 438-820-3443 entandemlicensing.com
Tony Melia Tel.: 514-289-9669 sialcanada.com/en
Isabelle Laplante Tel.: 514-323-8390 lassonde.com
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Accord represents over 20 renowned brands such as Barilla, Mejicano, and Viandes marinées Dunham.
Christian Perrier Tel.: 450-419-8666 accordcourtier.com
2024
Exclusive Benefits for ARQ Members
PAYMENT SOLUTIONS Take advantage of our preferential rates on Visa, Mastercard and Debit Interac card transaction processing. Visa starting at 1.30%, Mastercard starting at 1.05% and Debit Interac from 4¢ per transaction.
A host of benefits, thousands of dollars in savings!
PREVENTION MUTUAL FOR OCCUPATIONAL HEALTH AND SAFETY Benefit from daily assistance in the management of your CNESST files, as well as a discount of up to 25% on your contributions, thanks to our prevention mutual. In addition, receive a minimum of 13-18% discount on your invoice at Telus Santé.
Preferential Rates
Discount of up to
25%
INSURANCE Take advantage of commercial, group and personal insurance services tailored to your needs and benefit from substantial savings on the many types of coverage offered. In addition, discover the selective group insurance program: a unique way to attract and retain your employees!
Custom Coverage
RESTAURANT PURCHASING PROGRAM Save thanks to the Programme d’achats Privilège Plu$ which offers advantageous prices and a guaranteed cashback. Save with our 100 partners such as Gordon Food Service, Molson Coors and Univins.
$2,000 average annual cash return
Find out why it pays to participate!
PROPANE GAS Get competitive and fixed prices as well as 1.25¢ in cashback per liter of propane purchased. Also, get peace of mind with an automatic delivery service and 24-hour emergency assistance.
THE LEADING SALES AND MANAGEMENT SYSTEM Benefit from a 4 to 7% discount on the monthly package and number of POS requested on Colossale Cloud POS, the leading sales and management system for the foodservice industry.
PAYROLL AND HUMAN RESOURCES MANAGEMENT SOLUTIONS Benefit from advantageous pricing for your payroll and human resources management with Desjardins Employer Solutions. Furthermore, get a 50% discount on the initial service fees related to the opening of the company’s and employees file.
WASTE COLLECTION Take advantage of preferential pricing on waste and recyclable materials collection that are adapted to your needs and environmentally friendly.
1.25¢/L
in Cashback
Up to
7%
discount
50 % Discount
Preferential Rates
NATURAL GAS Stabilize your budget and avoid market fluctuations with a guaranteed fixed price on your natural gas and compressor fuel consumption.
GASOLINE Enjoy a discount of 2.5¢ for every litre of gas purchased for your vehicle fleet, delivery service or personnal consumption.
LEGAL ASSISTANCE Enjoy a 15% discount on fees billed by Dufresne Hébert Comeau Avocats, in addition to obtaining a free 30 minutes consultation yearly.
SOCIAL MEDIA MANAGEMENT Get a 4-week free trial, with no commitment or fees, worth $800 including social media posts, a sponsorship strategy, professional culinary photos, and much more. Plus, get a discount of up to 9% if you want to sign up for paid services after the free trial!
Guaranteed Fixed Price
Save
2.5¢/L 15 %
Discount
Free trial
+
Up to
9%
discount
DIGITAL DISPLAY Benefit from the possibility of having 32” screens financed and repaid solely from the advertising revenues generated by Orangead, without interest. Recover 20% of the revenues from day one! Once the screen is repaid, your royalties will be increased to 80%!
Increase your income
Our collaborators
TILL ROLLS Buy your paper rolls for cash tills and enjoy a personalized inventory management service.
INTERNATIONAL RECRUITING Benefit from a competitive price and a quick follow-up with Global Crossing Immigration, which offers you a turnkey solution.
INTERNATIONAL RECRUITMENT Receive a $1,500 discount per candidate on the total cost of recruiting foreign workers, in addition, to getting your first free 45-minute consultation...
Personalized Service
$1,000
discount per case
$1,500 discount per candidate
DELIVERY MANAGEMENT PROGRAM
Free trial
Get a one month free trial and 25% discount on the annual subscription of GoLivro, a simple and optimal delivery management program.
% 25 discount
INTERNATIONAL RECRUITING Get a 50% discount on several services at Solution travail général. This company is specialised in the international recruitment of temporary or permanent foreign employees, particularly in Bangladesh, Morocco and Tunisia.
EMPLOYMENT AGENCY Get 10% off the final invoice issued by GoodJOB. A 100% virtual temporary staff employment agency in Quebec. Download the free application at goodjobapp.ca/company.
+
per year
50 % Discount
10 %
Discount
Always more benefits In addition to offering you numerous exclusive avantages with its partners, the ARQ also gives you:
Government advocacy on issues that impact your bottom line.
Answers to your management and legal questions through our information agents.
A full calendar of interesting and diverse events.