ARQ Info, Winter 2023

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Publisher: ASSOCIATION RESTAURATION QUÉBEC

Editor in chief: Nicolas Boullé

Writers: Nicolas Boullé | Sébastien Larosa | Dominique Tremblay | Martin Vézina | Vincent Woerner

Graphic design: LMG et Alegria Design

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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. This issue was published in 10,000 copies.

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 2022-2023

Chairman of the Board of Directors: Mr Hugues Philippin, restaurant ChicAlors! (Québec)

Vice-chairman: Ms Danielle Beaulieu, HôtelMortagne(Boucherville)

Secretary Treasurer: Mr Éric Marin, restaurant ChezMilot(Sainte-Adèle)

ARQ CEO: Mr Alain Mailhot

Administrators:

Ms Brigitte Gagné, du PéchéMatinal(Longueuil)

Ms Valérie Kennedy, SteakhouseSt-Charles(Sainte-Thérèse)

Mr Martin Lévesque, TraiteurL’EspritFaim(La Prairie)

Mr Jean-Philippe Martin, du ComplexeLaviolette(Trois-Rivières)

Mr Tony Priftakis, restaurants SaveursdesContinents(Gatineau)

Mr Érick Tremblay, du Resto-PubBelles&Bum(La Malbaie)

Ex officio chairman: Ms Claudine Roy, Aubergesouslesarbres (Gaspé)

ARQ becomes a member of the Alliancedel’industrietouristique duQuébec

The Association Restauration Québec (ARQ) is now officially a member of the Alliance de l’industrie touristique du Québec (Alliance). The announcement was made at the end of November. The Alliance will now proudly advocate for the priorities of our business sector, which is essential to tourism. The ARQ, which brings together nearly 5 000 restaurant operators in Quebec, will now be able to take part in the Alliance’s various collaborative bodies to act as an industry leader and make its voice heard by decision makers.

Although the Alliance and the ARQ have always collaborated to advance common issues, the ARQ wants to push this collaboration further by getting a seat at the big table of the tourism industry. This

new membership sends a strong signal of unity within the tourism industry and reaffirms the positioning of tourism as a key player in Quebec’s economic activity.

SHARED VISION

“The ARQ is pleased to join the Alliance and secure the place of restaurants in Quebec’s great tourism family. It should not be denied that catering is a key element in the experience of many tourists in Quebec,” said Alain Mailhot, CEO of the ARQ. A view shared by Martin Soucy, CEO of the Alliance, for whom “Restaurants are landmarks for travellers and contribute to the development of a Quebec tourism signature that is renowned around the world.”

The addition of this voice at the Alliance’s table is a win for the entire tourism industry, which will benefit from in-depth expertise on the issues encountered and the reality of restaurateurs in the province.

Salaries and benefits: Catering is becoming more and more attractive

The data collected last October by the ARQ during its annual survey on labour force and wages show that in three years, the industry has made a big step in terms of overall compensation. In fact, 90% of the 610 respondents reported increasing wages to hire or retain labour, and almost all positions between 2019 and 2022 saw increases ranging from 17.1% to 29%.

THE CONTRIBUTION OF TIPS

The data collected through the survey also led to the conclusion that most employees’ wages are not limited to their hourly rate, as they can also rely on tips to increase their earnings. Survey respondents indicated that the amounts in tips received by their employees could even be as high as $27.08/h for a waiter or $25.56/h for a bartender. This

represents a total compensation that is more in the vicinity of $40/h for these two positions, well above the minimum wage that is erroneously reported to be the industry standard.

By looking at this data, it is easy to understand the frustration of kitchen employees regarding the disparity between the remuneration of kitchen employees and those in the dining room. Although they have worked longer hours preparing dishes, they find themselves earning half as much as service employees. This is the kind of statistics on which the ARQ relies to raise the issue that the law must be amended to allow employers, should they so desire, to implement a tip-sharing agreement in their establishment.

GROWING BENEFITS

Among the restaurant owners who responded to the survey, 94.3% reported providing benefits to their employees, and of that total, almost half now, or 46.8%, offer non-food benefits. Pension plans (RRSPs, VRSPs, etc.) as well as granting more vacation weeks and off days are the two most popular responses as non-food benefits, with 22.9% and 11% respectively.

To view all of our survey data, visit www.restauration.org

THE ALLIANCE WILL NOW PROUDLY ADVOCATE FOR THE PRIORITIES OF OUR BUSINESS SECTOR, WHICH IS ESSENTIAL TO TOURISM.

By your side!

Like the industry it defends, the Association Restauration Québec (ARQ) has experienced a fiscal year 2021-2022 of transition and recovery. Although the turmoil of COVID-19 was still felt, the ARQ was once again able to adapt and focus on its development in order to stand by its members in all the challenges that today’s restaurant industry brings.

After two years marked by the pandemic, the ARQ therefore wanted to make 2021-2022 a financial year focused on recovery, development of the service offer and preparation for the future. If its momentum was somewhat slowed down by the last episode of restaurant dining room closures on New Year’s Eve, courtesy of a fast-spreading Omicron variant (see pages 15-17 for details), the ARQ was able to lay the first bricks of its 2021-2024 strategic plan.

In order to best prepare for the future of the ARQ and to guide its development, a broad survey was conducted among members and non-members. This survey, conducted in collaboration with Léger Marketing, made it possible to identify more precisely the needs and expectations of each member in terms of services, government representation and information. The results confirmed the choices made by the ARQ over the past few years and, at the same time, show the path that your Association will follow in the coming years. It is a reference tool for all the actions that the ARQ will take.

PRESENT FOR ALL INDUSTRY SEGMENTS

With similar focus, in order to respond as specifically as possible to the needs of its members and to accompany them in the best possible way, the Association is counting on the implementation of forums dedicated to specific segments of the industry: chains, accommodation and gastronomy.

In 2021-2022, the Chains Forum was set up. The ones for accommodation and gastronomy will be quickly set up during

2022-2023. This personalized support is part of a more global strategy that aims to regain a membership equivalent - or close to - to what it was before the COVID-19 crisis. On 30 September 2022, the ARQ had 4 937 members, 135 fewer than on the same date last year. Before the pandemic,

the ARQ was flirting with 5 600 members. How can we get back to that level? This will happen gradually over the next few years thanks to new partnerships (see page 7), new collaborations and new affiliations such as the one with the Association des Clubs de Golf du Québec

THE ARQ THEREFORE WANTED TO MAKE 2021-2022 A FINANCIAL YEAR FOCUSED ON RECOVERY, DEVELOPMENT OF THE SERVICE OFFER AND PREPARATION FOR THE FUTURE.

TECHNOLOGY AUDIT

In parallel with the external Léger Marketing survey, a technology audit was conducted by the Business Development Bank of Canada (BDC) to enable the ARQ to know where it stood in its digital “maturity” and to guide it in its technological orientations.

A road map and timetable were put in place for the ARQ to implement new digital tools or improve existing ones. Ultimately, the objective is to be as well equipped as possible to meet the development challenges facing the industry and the general public.

TO BE ACKNOWLEDGED AS A DRIVING FORCE IN THE TOURISM INDUSTRY

In an effort to confirm the restaurant industry in the tourism ecosystem as an essential element, the ARQ has officially applied for sectoral tourism association (STA) status. Discussions will continue during the year 2022-2023. By obtaining this status, the ARQ and the restaurant industry could be present at the decision-making table for the tourism sector. It would also be a strong recognition of our industry as a driving force of tourism in Quebec.

The ARQ is confident that the current process will be a positive one for the ARQ and, more importantly, for the industry as a whole, which it has represented for nearly 85 years.

ELECTIONS

After all these years of representation, the ARQ has become an essential and recognized interlocutor in all matters closely or remotely related to the restaurant industry. However, after each election period, it is necessary to get back to work. In 2022-2023, contacts were quickly made with ministers and political staff whose portfolios are linked to the restaurant industry. It is important for the ARQ to continue its networking strategy with political decision-makers.

HUMAN RESOURCES AND INTERNAL RESTRUCTURING

Like the restaurant industry, the ARQ is also facing a shortage of labour. This has had the effect of slowing down somewhat the speed at which the organization would like to move forward and develop.

On the management side, preparations are underway for the transition that will begin in 2023-2024. Everything is being done to ensure that the handover takes place under the best possible conditions and to guarantee stability for the ARQ.

THE FUTURE

Despite all the upheavals it has had to deal with over the past two years, the ARQ has never lost sight of its objective:

to stand by the side of Quebec restaurant operators. In 2022-2023, the ARQ will pursue its three-year strategic plan and will focus on improving partnerships and services; on technological development and on its unfailing representation of the industry’s interests to attract new members as it blows out its 85th birthday candles in June 2023!

Although the turmoil of COVID-19 was still felt, the ARQ was once again able to adapt and focus on its development in order to stand by its members in all the challenges that today’s restaurant industry brings.

DESPITE ALL THE UPHEAVALS IT HAS HAD TO DEAL WITH OVER THE PAST TWO YEARS, THE ARQ HAS NEVER LOST SIGHT OF ITS OBJECTIVE: TO STAND BY THE SIDE OF QUÉBEC RESTAURANT OPERATORS

Defending the industry

During the 2021-2022 year, the ARQ has made it its duty to represent the interests of all Quebec restaurateurs to decision makers. The goal? That the voice of those it brings together and represents be heard in all the issues in which the Association has been called upon to become involved.

As in the previous two years, COVID-19 obviously mobilized the ARQ’s energies in the autumn of 2021 and at the beginning of 2022 after the sudden closure decided by the government.

After the introduction of the vaccine passport at the beginning of the school year, the ARQ was able to gradually obtain a relaxation of the health measures that had slowed down the activity of our industry for many months. The customer verification process was abandoned, large groups were welcomed, dancing was once again authorized and self-service buffets were finally able to reopen. The autumn of 2021 was shaping up to be the grand reopening until a variant named Omicron came along to spoil the party.

So, on the eve of one of the busiest nights of the year, December 31 st , the government decided to close the dining rooms indefinitely. With so little notice, restaurateurs were stunned and

caught with food stocks on their hands. Once the shock and anger had passed, the ARQ quickly demanded financial compensation for the entire industry. It obtained a $10 000 subsidy for the food losses incurred as a result of the sudden closure. It also sought an increase in government aid and an extension of the Aide aux entreprises en régions en alerte maximale (AERAM) until March 2022 for the forgiveness and until December 2023 for the interest-free payment of the remaining loan. As for the SAQ, the returns were free of charge at the request of the ARQ.

The grand reopening with little or no constraint took place in March 2022. It was a spring that will be remembered for a long time in Quebec’s bars and restaurants. It was a rebirth, a return to what we do best: welcoming

people, offering them a warm space to socialize and giving them an experience that will not be forgotten.

DURING THE 2021-2022 YEAR, THE ARQ HAS MADE IT ITS DUTY TO REPRESENT THE INTERESTS OF ALL QUEBEC RESTAURATEURS TO DECISION MAKERS.

ENVIRONMENT

The ARQ also focused on environmental issues. Environmental measures have multiplied in order to fight climate change, pollution and overloaded landfills. The strengthening of these policies will have an impact on the practices of the restaurant industry.

For example, according to the Quebec government’s plans, by May 2023, not only cans will be returnable; all beverage containers between 100 ml and 2 litres will also be part of the deposit, as well as wine bottles.

Despite its position in favour of green practices in the restaurant industry, the ARQ has maintained its unfavourable opinion regarding the expansion of the deposit system, a system that still seems to us to be a less effective option than maintaining the selective collection of these containers.

However, given the government’s willingness to move forward, the ARQ has worked to mitigate the impacts of the implementation of this new system. Our complaints have been heard. Thus, a provision included in the draft regulation indicated that the organization that will be set up to manage the system will be responsible for offering a collection service for returnable containers directly from on-site consumption establishments (restaurants, bars, etc.).

TAKEAWAY CONTAINERS

Your Association is also involved in environmental issues at the local level so that they do not

become national in scope. This is the case in Mascouche and Terrebonne where a draft regulation could have important consequences in the management of takeout orders in these areas. The text aims to ban the use of single-use tableware in all restaurants and to introduce eco-taxes of $0.15 on each single-use container, cup, utensil or packaging.

The ARQ has started representation work with the civil servants of the cities of Terrebonne and Mascouche. Several meetings were held during which the problems surrounding ecocontributions were raised. The ARQ obtained a delay in the adoption of the regulation by the cities, which will give us more time to modify certain conditions, including the obligation to provide reusable tableware in the dining room.

We must avoid at all costs that this model be extended to other municipalities or even to Quebec as a whole.

SCARCITY

The other major and unavoidable issue on which the ARQ spares no effort is, of course, the scarcity of labour.

LABOUR

THE OTHER MAJOR AND UNAVOIDABLE ISSUE ON WHICH THE ARQ SPARES NO EFFORT IS, OF COURSE, THE SCARCITY OF LABOUR.

Stay in the loop in 2023

A new year, a new government; it’s time to tackle the challenges facing our industry in 2023. Five major issues are currently on your Association’s radar.

LABOUR SHORTAGE

The shortage of labour is still the main focus of the ARQ’s actions. As such, one its priorities will be to maintain pressure in amending the Act Respecting Labour Standards to allow for tip-sharing systems that may be implemented by employers. However, the ARQ’s actions pertaining to labour do not stop there. Indeed, your Association also intends to lobby the government for improvements to the Temporary Foreign Worker Program. In particular, it hopes 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.

ENVIRONMENT

On the environmental front, the ARQ will continue to support reasonable initiatives that do not prove harmful to our industry and to oppose those that could threaten it. For example, the expansion of the deposit-refund system represents an important issue on which the ARQ has been and will continue focusing. As of November 1, 2023, the deposit-refund

system will be expanded to all readyto-drink beverage containers from 100 millilitres to 2 litres throughout Quebec. Fortunately, your Association succeeded in making a provision part of this regulation, attesting that the collection of containers will be carried out by a collection service, thus sparing restaurateurs from the extra responsibility of having to bring the containers to recycling centres. In the coming year, the ARQ will begin negotiating the parameters of this new collection service.

DUTY STAMP

Your Association will remain very active on the issue of the 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 licence.

NO-SHOW

In 2023, the ARQ will continue its work to curb the issue of no-shows. Details on page 15.

RESTORING THE 100% TIP TAX CREDIT Quebec is the only province that considers tips as a salary, which means that employers must pay social contributions on tips. Moreover, with tips soaring, this is

becoming an increasingly significant cost to 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.

Other issues may arise in this new year, but rest assured that you can always count on your association to advocate on your behalf.

FIVE MAJOR ISSUES ARE CURRENTLY ON YOUR ASSOCIATION’S RADAR.

Starting on March 28th, 2023, the distribution of 8 types of plastic items will be prohibited for all restaurants and food establishments in the city. These include compostable plastic items.

SINGLE-USE PLASTIC ITEMS COVERED BY THE BY-LAW

On-site consumption

Cups, stirring sticks, straws, utensils

Take-out and delivery *

Cups, stirring sticks, straws

On-site consumption, take-out and delivery

Trays (excluding meat and sh), plates, containers and lids (including lids for cups), cups, stirring sticks, straws and utensils

* N.B.: utensils may be distributed only if the customer requests them. Compostable plastic utensils are prohibited.

FIND OUT MORE

To help you nd alternatives to the prohibited items, go to guichetguta.ca/emballages

For more information:

• Contact the A aires Montréal line at: 514 394-1793.

• Go to Montréal.ca.

O’Thym rewarded for showcasing local products

The O’Thym restaurant, located in Montreal, was the recipient of the 5th edition of the Prix restaurateur Aliments du Québec au menu 2022. The prize was awarded at the ARQ’s RDV 2022 on November 15. It aims to highlight the restaurant operators who participate in the Aliments du Québec au menu recognition program that stand out through their creative use of local products.

Open for 18 years, O’Thym offers a menu whose ingredients are 99% from Quebec, 12 months a year. The establishment has also distinguished itself through two firsts for the award, as it is a “Bring your own wine” restaurant, in addition to being located in Montreal, proving that it is possible to offer a local menu even in a large city.

“A BEAUTIFUL SHOWCASE”

“My congratulations to the chef and owner, Noé Lainesse, and to the entire O’Thym team! They are the perfect embodiment

of the magnificent showcase that catering can be for promoting local products. With a menu composed mainly of Quebec ingredients, they highlight the fruit of the work of several local producers and processors. In addition, the O’Thym team takes great care to identify products that customers can have them for their next meal, whether at the restaurant or at home. This is a best practice of our role as a showcase for Quebec foods!” said Hugues Philippin, Chairman of the ARQ’s Board of Directors.

“The Aliments du Québec au menu program is raising people’s awareness, when they come here to eat their eyes light up, they really have a desire to discover their terroir,” said the chef and owner of O’Thym, Noé Lainesse.

ARQ works for you!

Here is a follow-up on the Association’s various ongoing projects.

POLITICAL MEETINGS

On November 17, the ARQ had the opportunity to speak with Pierre Fitzgibbon, Minister of Economy, Innovation and Energy. Specific topics that were discussed include the tip-sharing agreement, the duty stamp, the labour shortage, and the issue of no-shows.

On December 4, a meeting was held with Deputy Minister of Tourism, Audrey Murray, to discuss the ARQ’s desire to become a sectoral tourism association (STA).

A few days later, on December 12, the ARQ held a meeting with the Minister of Labour, Jean Boulet. The exchange focused on the tip-sharing agreement and the regulations governing the work of minors. Then, on December 14, the ARQ met with the office of the Minister of Public Security,

François Bonnardel, to discuss the duty stamp.

In early January, the Association also met with the Office de la Protection du consommateur (OPC- regarding the issue of no-shows. For more details, see page 15.

COMMITTEE ON THE RECEPTION OF FRENCH INTERNS

In collaboration with the Institut de tourisme et d’hôtellerie du Québec (ITHQ) and several other tourism partners, the French Intern Reception Program for the restaurant and hospitality industry will be back for summer 2023. Once again this year, participating students will get the opportunity to perfect their learning while lending a hand to several catering and accommodation establishments in Quebec.

It should also be mentioned that the restaurants Côté Est, in Kamouraska, and La Belle Histoire, in Sainte-Marguerite-duLac-Masson, stood out by ranking among the top 3.

TIP-SHARING COMMITTEE

In partnership with the Conseil québécois des ressources humaines en tourisme (CQRHT), the ARQ is working on solutions to address the labour shortage. Several options have been explored, including the establishment of a human resource sharing platform. A pilot project is currently under way.

The Association is also involved in the following:

- Working Committee on Offenders;

- Committee on Commercial Activity Data in Montreal;

- Associate Committee of Éco Entreprises Québec (ÉEQ);

- Meeting with the Office du Tourisme de la Ville de Québec;

- Food Processing Industry and MAPAQ Committee: Health Food Supply.

The ARQ is moving the matter forward

As you know, the ARQ recently called on the Quebec government to authorize restaurateurs to charge fees when a reservation is not honoured. This request generated a lot of media coverage in Quebec, and your Association gave dozens of interviews last December and November.

This request has also made its way to Quebec and the Ministère de la Justice. The latter has indeed mandated the Office de la protection du consommateur (OPC) to lead the discussions with the ARQ. At the time of writing these lines, a meeting with the OPC was scheduled at the beginning of this year.

MEASURES MUST BE IMPLEMENTED

The ARQ would like to remind the OPC that the increase in missed reservations is increasingly complicating the work of restaurateurs and will advocate for the introduction of a low no-show fee, which should lead to a change in consumer behaviour and increase awareness about the reality of restaurant owners.

Currently, under section 13 of the Consumer Protection Act, it is prohibited for facility operators to charge set fees or penalties to a client who does not show up at the specified time.

The ARQ therefore wants to amend this section of law to authorize the collection of charges on the credit cards of customers who forget or neglect to cancel a reservation.

Your Association will keep you abreast of the result of the discussions with the OPC on this major issue for the entire industry.

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ARQ update on the SRM-WEB

Restaurant operators subject to mandatory billing recently received a letter from Revenu Québec informing them that a technological transition will begin shortly. Your Association would like to remind you that the SRM-WEB will replace the current physical SRM, thus solving the issue of obsolescence of the latter while streamlining administrative formalities for operators subject to mandatory billing.

The new technology will consist of the following equipment

- A certified sales recording system (SRS) that will collect transaction data and securely transmit it to a cloud environment in real time;

- The cloud environment (SRM-WEB) will continuously validate and store the data before transmitting it to us in a secure and deferred basis;

- A computer system that will integrate data from the SRM-WEB, an information environment owned by Revenu Québec.

Among other things, the new modernized technology implemented aims to meet the growing needs of industry operators, many

of whom have turned to the latest digital technologies during the pandemic to ensure the sustainability of their operations.

With the SRM-WEB, presentation of the invoice will remain mandatory after each transaction. However, the operator may choose the method, either in print or in digital format.

WHEN WILL THE SYSTEM BE IMPLEMENTED?

All catering establishments subject to mandatory billing measures will be required to have a sales registration system (SRS) that can communicate with the SRM-WEB by June 1, 2025. Thereupon, these obligations must be respected:

- Transmit the required information using a certified SRS;

- Produce an invoice using this SRS;

- Present the invoice to the customer with the required information.

The transition period to the SRM-WEB will span from November 1, 2023, to May 31, 2025.

COSTS

Costs remain uncertain for the time being, but are expected to vary depending on businesses and other factors, in particular the design of the SRS. Some outdated systems will have to be replaced, while others will be automatically updated. This should be clarified in the coming months.

The ARQ remains vigilant regarding the changes that may be made and invoiced by the SRS provider and will continue to monitor the situation closely to ensure that the interests of restaurant operators are respected and considered.

All catering establishments subject to mandatory billing measures will be required to have a sales registration system (SRS) that can communicate with the SRM-WEB by June 1, 2025.

SURVEY

Main catering trends in 2023

Last November, your Association and HRImag relaunched their traditional annual survey on restaurant trends. At the beginning of this year marked by labour shortages and skyrocketing inflation, the ARQ considered it necessary to paint a portrait of the food trends that will be at the forefront in 2023. Indeed, the labour shortage, the increase in the price of raw materials, and the supply chain difficulties will likely make 2023 a

year of major transformation for the industry. The Ensemble imaginons l’évolution survey therefore seeks to identify these changes.

QUESTIONS AND CHALLENGES

Have the numerous challenges of recent years permanently changed the menus, concepts, techniques, and management practices in the industry? Has the rise in the price of animal protein led to an increase

in the offer of vegetarian or vegan dishes? Have higher operating costs and inflation resulted in a decrease in portion size or an increase in dish prices? Has the labour shortage incentivized greater automation of the industry?

Find all the answers to these questions and the findings of the survey in the supplement attached to print magazine (exclusively for members).

A second visit to the Voltigeurs de Québec Armoury in Quebec City!

On November 15, the Salon ARQ Contacts Capitale-Nationale fair was held at the Voltigeurs de Québec Armoury in Quebec City for the second time, after the first held in 2019. The venue won over visitors with its vast rooms and, of course, its historical cachet.

This time, more than sixty suppliers of products and services, including fifteen regional biofood processors, came together to offer an experience of tastings and discoveries to the many visitors who walked the aisles.

Here are some pictures of the event that we hope will make you want to come and see us at an upcoming Salon ARQ Contacts fair that will be visiting your region!

Salon ARQ Contacts fairs are intended to provide a wide variety of meetings and discussions with companies dedicated to the restaurant sector.

Interesting and appetizing products are always offered on site for visitors to enjoy and who knows, maybe discover a new favourite!

A magnificent aerial view of the event!

• Laval/Lower Laurentians February 21, Centre de congrès Palace (Laval)

Another success!

Last November 15, the ARQ’s 2022 RDV took place at the Voltigeurs de Québec Armoury in Quebec City. From 9 a.m. to 2:30 p.m., members present on site and those attending online enjoyed a rich programming that focused on the human being at the heart of our industry.

Three conferences were on the program of this event, allowing members to pause for a while and reflect on the challenges that the restaurant industry is experiencing and will experience in Quebec.

The morning began with a discussion between our head of ceremonies, former journalist Katerine-Lune Rollet, and Nathalie Lehoux, former president of Pacini now Happy Consultant. The topics addressed included corporate culture, the sense of belonging, and the connection with teams. For Nathalie Lehoux, “Connecting with teams is the key to success!” Connecting means getting to know the employees, their needs, and their expectations from their employer. It is also a retention factor: An employee who feels heard and recognized is a happy employee who stays!

CONNECTING WITH EMPLOYEES AND CUSTOMERS!

Success in the restaurant industry also depends on getting to know and establishing a loyal customer base. There are many tools available to restaurateurs to achieve these goals, but it’s still necessary to learn about them and how to use them! During the second conference of the morning, marketing expert and co-owner of R3 Marketing, Hans Laroche, demystified relationship marketing. E-mail campaigns, sales data exploitation, loyalty programs, and all avenues to increase revenue, build customer loyalty, and increase attendance at an establishment were discussed.

Prior to the third and last conference, the recipient of the Prix Aliments du Québec au menu 2022 Restaurateur Award was announced by Arnaud Marchand, chef and co-owner at Boulay — bistro Boréal and ambassador of the Aliments du Québec au menu program. The recipient for this 5th edition is the Montreal restaurant O’Thym (see p. 14).

To conclude the morning, Xavier Gret, General Director of the Conseil québécois des ressources humaines en tourisme (CQRHT), discussed the continuing education process as a way to better connect with customers and employees.

GENERAL MEETING

To conclude RDV 2022, starting at 1:30 p.m., the ARQ’s Annual General Meeting provided members with information on the actions completed by the Association over the past year and on the new composition of the Board of Directors (see opposite).

Note that in the afternoon, in addition to this event, the Salon ARQ Contacts Capitale-Nationale fair was held, bringing together more than sixty exhibitors. See the full report on page 29.

Katerine-Lune Rollet and Nathalie Lehoux.

The conferences were broadcast live on Facebook and the ARQ YouTube channel.

Hans Laroche shared his knowledge on relationship marketing.

POWERED BY

Hugues Philippin poursuit son mandat de président

The Association Restauration Québec (ARQ) is pleased to announce that Hugues Philippin, from restaurant Chic Alors! (Québec), active on the ARQ’s Board of Directors since 2016, will continue his duties as Chairman for the fiscal year 2022-2023. His appointment was confirmed at the ARQ’s Annual General Meeting of members held on November 15 in Quebec City.

After a first year in office marked by major challenges for the restaurant industry, Mr. Philippin will continue to leverage his expertise to carry out ARQ priority files. In consultation with the other members of the Board of Directors, particular attention will be paid to the labour shortage, tip sharing, and food inflation. Environmental

issues, including the expansion of beverage deposits, will also require the involvement of all board members.

THREE NEW DIRECTORS

This year, three new managers are joining the Board of Directors as administrators:

Brigitte Gagné of Péché Matinal (Longueuil), Jean-Philippe Martin of Complexe Laviolette (Trois-Rivières), and Érick Tremblay of Resto-Pub Belles & Bum (La Malbaie).

They complete the team made up of Vice-chairman Danielle Beaulieu of Hôtel Mortagne (Boucherville), Secretary Treasurer Éric Marin of restaurant Chez Milot (Sainte-Adèle), and admnistrators Valérie Kennedy of Steakhouse St-Charles (Sainte-Thérèse),

Martin Lévesque of Traiteur Esprit Faim (La Prairie), and Tony Priftakis of restaurants Saveurs des Continents (Gatineau). Ex officio chairman Claudine Roy of Auberge sous les arbres (Gaspé), and President and CEO of ARQ, Alain Mailhot, also sit on the Board of Directors.

The Association Restauration Québec (ARQ) is pleased to announce that Hugues Philippin, from restaurant Chic Alors! (Québec), active on the ARQ’s Board of Directors since 2016, will continue his duties as Chairman for the fiscal year 2022-2023.

From left to right: Érick Tremblay, Ex officio chairman Claudine Roy, Jean-Philippe Martin, Secretary Treasurer Éric Marin, Martin Lévesque, Chairman Hugues Philippin, Valérie Kennedy, Vice-Chairman Danielle Beaulieu, President and CEO of ARQ Alain Mailhot, Tony Priftakis, and Brigitte Gagné.

Photo credit: Photographescommercial

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from Insurance to Financial Services

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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.

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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:

ARQ purchase program $3,020

Visa $2,475

Mastercard $1,170

Occupational health and safety mutual $2,754

Legal service and accounting service 30 minutes free - 15% on fees

LARGEST PURCHASING PROGRAM IN QUEBEC!

Since 2006, the Programmed’achatsPrivilègePlu$ (PAPP) has made considerable savings possible for ARQ members, while also obtaining discounts on their purchases from over 100 partners!

The ARQ purchasing program:

> Almost 3 000 participating members;

ARQ WEBSITE

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

> A “wine and spirits” offer;

$6,300,000 $213

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

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.

To simplify members’ lives, the ARQ has created an entirely and exclusively reserved area on its website, restauration.org 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!

Three award-winning restaurants in Capitale-Nationale

Last November 15, the ARQ Foundation presented its “Reconnaissance” awards to three institutions in the Capitale-Nationale region to celebrate their establishment and longevity, while congratulating the owners on their achievements. The Foundation celebrated the 10th anniversary of restaurant Chez Boulay, represented by Arnaud Marchand, co-owner of the establishment, the 25th anniversary of restaurant L’intimiste, owned by Martin Patry, and the 50th anniversary of Casse-croûte Pierrot snack bar, represented by Nancy Harvey, director of the establishment accompanied by Gaël Éon, shareholder and chef. They were honoured, in front of their peers, during the Salon ARQ Contacts Capitale-Nationale fair, held at the Voltigeurs de Québec Armoury in Quebec City.

MUST-VISIT LOCATIONS

Restaurant Chez Boulay has blown its tenth candle this year. Leveraging the proximity and abundance of wildlife and floral resources provided by the boreal forest, the establishment’s Nordic cuisine, influenced by French culinary techniques, is now a must try for epicureans.

Founded in 1997, L’intimiste is celebrating its 25th anniversary this year. From the outset, the establishment quickly distinguished itself in Lévis by being one of the first classic restaurants offering a high-quality French culinary experience, both in terms of food and service.

A true gourmet institution in Quebec City since 1972, the Casse-croûte Pierrot has

accomplished an impressive feat by celebrating its 50th anniversary. The establishment, defined by more than a generation, offers a traditional Quebec culinary experience that delights its loyal customer base as well as the many visitors to the region.

AUTHENTICITY AND DETERMINATION

The success of these establishments is characterized not only by their authenticity, but also by the owners’ determination, resilience, and love for the profession, as well as by the important contribution of their employees. Thanks to their work, these restaurants have become rooted in the culinary culture of the Capitale-Nationale region.

The award for the Prix “Reconnaissance” was made possible thanks to the valuable collaboration of Produits Alimentaires Berthelet and SkipTheDishes.

The Foundation celebrated the 10th anniversary of restaurant Chez Boulay, represented by Arnaud Marchand, co-owner of the establishment, the 25th anniversary of restaurant L’intimiste, owned by Martin Patry, and the 50th anniversary of Casse-croûte Pierrot snack bar, represented by Nancy Harvey, director of the establishment accompanied by Gaël Éon, shareholder and chef.

“RECONNAISSANCE” AWARD

Fromlefttoright:MelanieHaasofSkipTheDishes,MartinPatryofL’intimiste, ArnaudMarchandofChezBoulay,NancyHarveyandGaëlÉonofCasse-croûtePierrot, andVincentArsenault,CEOoftheARQFoundation.

BOARD OF DIRECTORS

The ARQ Foundation presents its 2022-2023 Board of Directors

The ARQ Foundation is proud to announce that for the second consecutive year, Vincent Arsenault, of TB Group Inc. (Montreal), will continue his duties as Chairman of the ARQ Foundation’s Board of Directors. His appointment was confirmed at the Foundation’s Annual General Meeting held on November 14 in Quebec City. The Foundation is confident that Vincent Arsenault will continue to be an important asset in achieving its mission, which is to promote restaurant trades in Quebec.

ENCOURAGING THE NEXT GENERATION

In 2022-2023, Mr. Arsenault and the other members of the Board of Directors will use their knowledge and expertise in the field to encourage and foster the education and academic success of students specializing in the restaurant trades. To achieve this, the ARQ Foundation will continue to award scholarships and financial assistance to highlight not only excellence, but also the commitment and perseverance of the recipients.

The ARQ Foundation’s Board of Directors is also composed of the following members: Vice-Chairman Claudine Roy of Auberge sous les arbres (Gaspé),

Secretary Treasurer Éric Marin of restaurant Chez Milot (Sainte-Adèle), and, as external administrators, Alexandre Grégoire of Solutions Mieux-être LifeWorks and Sylvain Galipeau of Service alimentaire Gordon. Ex officio chairman Claude Gauthier, and President and CEO of the ARQ Foundation Alain Mailhot also sit on the Foundation’s Board of Directors.

Fromlefttoright:AlainMailhot,AlexandreGrégoire,ÉricMarin,ClaudineRoy,ClaudeGauthier, andVincentArsenault.Notpictured:SylvainGalipeau. (Photo credit: Photographescommercial)

Highlighting involvement of companies in our organization!

GESTOCK

Gestock is a company that specializes in managing work uniforms and distributing corporate clothing, as well as branded promotional and event items since 2009.

Dany Violette Tel.: 418 660-6060 gestock.ca

DIRTY DEVIL VODKA

Creator of Dirty Devil Vodka, our company offers the world’s first spirit to be blended with hyperoxygenated water by combining exclusive technologies with artisanal production techniques to create one of the world’s top-rated vodkas.

François Tremblay

Tel.: 514 831-5656 dirtydevilvodka.com

TOP MENU

Well established in Quebec since 1998, TOP MENU is recognized as a leader in print and web media, for restaurants that offer delivery service as well as take out.

Pierre Cantin Tel.: 514 989-1065 topmenu.com

WORKWEAR OUTFITTERS

Red Kap specializes in manufacturing work clothes for several industries, including the restaurant industry. For nearly a century, we have understood that each customer has unique needs when it comes to uniforms, and thus our company aims to be your most reliable supplier.

Tara Sigal Tel.: 514 589-5780 redkap.com

PAYFACTO

Headquartered in Montreal and operating in Canada, the United States, and the United Kingdom, PayFacto is a leader in payment solutions and hotel and restaurant technologies, including VelPAY, a new integrated all-in-one payment and point-ofsale solution.

Cindy Low

Tel.: 514 316-8293 payfacto.com

ANTIFLAMME PURAFILTRE

For more than 20 years, Antiflamme Purafiltre has been offering services for the maintenance, sanitation, decontamination, and cleaning of ventilation ducts in the Montreal area. The company also offers its services for hoods and grease filters.

Robert Martin

Tel.: 514 351-7515 apventilation.ca

ENVIRO CONNEXIONS

Enviro Connexions is a proud member of the Waste Connections Inc. family. We provide safe, reliable, and environmentally friendly collection services for the residential, commercial, and recycling sectors.

Guy Lanthier Tel.: 450 435-2627 enviroconnexions.ca

LES ENTREPRISES TZANET

Tzanet is positioned as a leader in catering equipment in Quebec, with more than 200 000 sq. ft. of storage space. A seasoned supplier for over 40 years, Tzanet offers a wide selection of new and used commercial equipment.

Peter Tzanetatos

Tel.: 514 383-0030 tzanet.ca

KIF-KIF IMPORT

KIF-KIF Import allows you to completely rethink how to organize your spaces. Using a responsible and modern business model, we import furniture from Asia that is unique and customizable to your specific needs.

Elie Ben David Tel.: 514 286-1151 kifkifimport.com

ALIMENTS

KRISPY KERNELS

A 100% Quebec, family-owned, third-generation company specializing in the processing and distribution of delicious snacks such as nuts, peanuts, dried fruits, seeds, chips, and other snack foods.

Jenny Bolduc

Tel.: 450 651-1111 krispykernels.com

ALIMENTS LEVITTS

Always in keeping with the spirit of the traditional Montreal delis, Levitts is positioning itself today as a leader. Montreal’s famous smoked meat is renowned for its unique taste and remarkable quality.

Steve Robin Tel.: 514 367-1654 levitts.ca

CLUB ENTREPÔT

Wholesale Club is Canada’s largest self-service wholesaler. Our mission is to offer our members quality products at an excellent price.

Benoit Laurin Tel.: 514 364-2120 clubentrepot.ca