ARQ Info - Summer 2023

Pressed paper cutlery

BY POLAR PAK®

Alternative to plastic and wooden cutlery. This ultra-light cutlery made of laminated pressed paper is suitable for both hot and cold foods. Cutlery kit option is also available.

Renewable and compostable paper cutlery

PERFORMANCE FEATURES

◾ Laminated paper pressed into ultra-light cutlery

◾ Hot and cold food friendly

◾ Perfect alternative for plastic and wooden cutlery

CUTLERY KIT OPTION ALSO AVAILABLE!

WE HAVE THE ALTERNATIVE YOU NEED!

Publisher:

ASSOCIATION RESTAURATION QUÉBEC

Editor in chief: Nicolas Boullé

Writers: Nicolas Boullé | Léa Charland-Demers | Alexandra Potvin | Dominique Tremblay | Martin Vézina | Vincent Woerner

Graphic design: LMG et Alegria Design

Advertising Tel.: 514 527-9801/1 800 463-4237

ARQ Info is published six times a year by the public affairs department of Association Restauration Québec. The articles may be reproduced without permission, provided that the source is mentioned.

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ASSOCIATION RESTAURATION QUÉBEC

6880, Louis-H.-La Fontaine Montréal (Québec) H1M 2T2

Tel.: 514 527-9801 or toll free, 1 800 463-4237

Email: respub@restauration.org restauration.org

The mission of the Association is to provide all of restaurateurs in Quebec complete services of information, training, discounts, insurance and government representation.

BOARD OF DIRECTORS 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)

50 years in the industry for Marcel Veilleux!

Marcel Veilleux is a beloved and respected businessperson and restaurant owner who is committed to philanthropy and his community.

D’Orsay Restaurant Pub is a true gem on Quebec’s food service landscape, and Marcel has been running the business with skill and dedication from the very beginning in June 1973, when D’Orsay first opened its doors under the name Le Gaulois. Working alongside his partner in life and business, Allyson Rusk, who is D’Orsay’s general manager, Marcel continues to welcome guests from near and far.

A CONTAGIOUS ENERGY

Marcel served as Chairman of the Board of Directors of the Association Restauration Québec (ARQ) from 2006 to 2009, the Carnaval de Québec (1990), the Children’s Wish Foundation, and various other boards of directors in the tourism and hotel industries. A patron of the arts, he has been an actor with the Théâtre le Trident for 20 years. The Beauce native has left an indelible mark on Quebec City, and he continues to support the philanthropic causes that are close to his heart.

The Association Restauration Québec (ARQ) wishes to warmly congratulate Marcel Veilleux, former Chairman of its Board of Directors, on his 50-year career in the restaurant industry at the helm of Quebec City’s D’Orsay Restaurant Pub.

From customers, employees, fellow restaurant owners, suppliers, partners, and friends, anyone who interacts with Marcel Veilleux is captivated by his energy and genuine interest in people. His friendliness, attentiveness, generosity and infectious sense of humour are widely known and admired.

Marcel’s passion for his work, his city, and the people with whom he lives and works continually serves as an inspiration for all who know him. Anyone who sits at a table in his venerable restaurant, which has evolved under his leadership over the years, can clearly see his pleasure at welcoming each new guest.

Congratulations on your long career, Marcel Veilleux, and happy 50th anniversary!

Quebecers’ travel plans for summer 2023

With Amélie Racine Tourism Intelligence Network,Transat Chair in Tourism

While Quebecers are eager to travel, they are less interested in Quebec than in 2022. These are the findings of a survey of 1 006 Quebecers conducted by the Transat Chair in Tourism for the Ministère du Tourisme in late April 2023.

The respondents do want to travel. While Quebec is their destination of choice, many also have a desire to spend the summer holidays outside the province. Quebec tops the list of travel destinations for 60% of those surveyed, followed by Ontario (21%), and Europe (21%). The United States accounted for a total of

26% of travel intentions, if including the north-east region and the rest of the country.

While Quebecers are still the primary market intending to travel in the province in the summer of 2023, they are less enthusiastic about Quebec as a destination than they were in 2022 (60% vs. 74%).

PRICE-SENSITIVE CUSTOMERS

Many Quebec respondents said that the costs associated with travelling within Quebec are too high for them. When compared with the province’s other priority markets (Ontarians, Canadians from the Maritime provinces, Americans

from the north-east United States, and the French), Quebecers turn out to be one of the most price-sensitive.

THE MOST POPULAR DESTINATIONS FOR QUEBECERS

Of the regions Quebecers considered visiting during summer 2023, Quebec City (31%), Charlevoix (24%), the Eastern Townships (21%), Bas-Saint-Laurent (21%), and the Laurentides (16%) rank in the top five.

July (30%) and August (33%) remain the most popular periods for major vacation travel.

Trends to watch for a successful summer

Summer 2023 in the Québec restaurant industry will be a celebration of freshness, creativity and unique flavours! Every year, there are certain trends to watch out for to ensure a successful summer season that will attract your customers and tourists. ARQ Info has picked out a few that you can add to your menu, your terrace or even your decor to help you stand out from the crowd in the coming sunny weeks!

With summer temperatures soaring, people are looking for light and refreshing dishes. Unique salads, fresh fruit bowls, vegetable carpaccio and seafood ceviche are all in demand. Chefs can also focus on using seasonal ingredients to create healthy and nutritious dishes. An innovative summer menu is a good way to attract customers with something new. What’s more, people are rediscovering vegetables as a centre of the plate option. The vegetable-centered approach can include animal proteins in small quantities, as long as the dish remains vegetable-focused.

In this line, mushrooms will be a key ingredient that can be used in broths, as protein, in teas and more. This ingredient is rich in vitamins, promotes cells development, helps the brain function properly, boosts the immune system and provides energy. Last December, Axiome carried out a survey for the Association Restauration Québec and HRImag on trends to be expected in 2023 in the restaurant industry and, above all, on the evolution of menus among 440 Québec restaurant owners. The survey revealed that fresh seasonal fruits and vegetables

were identified as a major trend by 55.4% of respondents. Wild mushrooms were also featured with 20.3%. “Mushrooms are a very versatile food. We’ve noticed that they’re in demand with consumers and that more and more local producers are offering them. It’s a win-win situation,” says Philippe Veilleux, co-owner and dining room manager at Groupe La Tanière in Québec City (ARQ member).

SUMMER COCKTAILS: MOCKTAILS, MARTINIS AND HEALTH

Just like with food, the drinks menu needs to be imaginative. Try to keep abreast of beverage trends, which are constantly changing from year to year. An up-to-date drinks offer can generate significant additional revenue, especially in the post-pandemic context. “What we’re seeing is a significant rise in the popularity of cocktails and a slight drop in beer sales. So it’s important to have an interesting drinks menu to satisfy all our customers,” says Mathieu Villeneuve, co-owner of Le Sacrilège bar in Québec City. In 2023, trends will have less to do with glitz and luxury and more to do with simple concepts and healthy recipes based on tropical fruits and fresh herbs. Firstly, the data shows that everyone is now trying alcohol-free options. Revamp your drinks menu with a non-alcoholic mojito or Mai Tai, or replace Champagne with flavoured sparkling water.

Secondly, martinis are everywhere. We’re seeing more and more with peanut butter, espresso and pistachio. Stay on top of the trends by adding a refreshing martini to your menu. What better way to invite your customers to take beautiful photos of your establishment than with a martini that reflects your image.

Finally, healthier cocktails and ingredients that promote better concentration or have medicinal properties are very popular this

summer. Make a matcha margarita, create a vegetable-infused cocktail or add digestive bitters or kombucha to any smoothie, cocktail or non-alcoholic drink to promote gut health. Also, in the survey carried out last December, the beverage trends to look out for that topped the list were creative homemade cocktails with 48.6% and Québec wines or spirits with 37.2%. To meet the growing demand for non-alcoholic products, more than a quarter of respondents (26.4%) cited the importance of offering alcohol-free products and even fermented products (6.8%).

PROMOTING LOCAL PRODUCTS

Quebecers are proud of their local produce and are prepared to pay more to support local food. Customers want to know where their food comes from and want to support local communities while enjoying fresh, delicious food. Focus on highlighting regional products such as maple syrup, local cheeses, berries, seasonal vegetables and meats from local farms. Customers will even look for the “Aliment du Québec” logo on the menu to prioritize their next outing. You can also add this value to your alcohol menu with ciders and spirits. “It’s important to promote our home-grown products, and customers are happy to see that we’re paying attention to them. We like to adapt our food menu as well as our cocktails, because it allows us to improvise and try out new recipes,” says Rebecca Moreau, Director of Sales and Events at Jatoba restaurant in Montréal.

CUT DOWN ON SUGAR

While healthy choices are at the top of the list, trying to limit sugar could also be worth your while. During the summer months, many customers watch what they eat, including their sugar intake. Offering fruit smoothies, teas, desserts and cocktails that don’t contain hidden syrups or sugars like caramel or simple syrup could be a popular choice. Low-fat margaritas and meals based on pure sugars, such as fruit, are also good options. You’ll be able to satisfy a new category of customers, including diabetics, and broaden the inclusion of your menu.

WITH SUMMER TEMPERATURES SOARING, PEOPLE ARE LOOKING FOR LIGHT AND REFRESHING DISHES. UNIQUE SALADS, FRESH FRUIT BOWLS, VEGETABLE CARPACCIO AND SEAFOOD CEVICHE ARE ALL IN DEMAND.

CREATIVE VEGETARIAN AND VEGAN DISHES

Unsurprisingly, vegetarianism is on the rise in Québec. So it’s imperative to adapt and add options to the menu to satisfy this clientele. Where once a simple salad was enough, now you have to be creative and follow the trend towards lentils and plant-based proteins. Seasonal vegetables need to be showcased in elaborate preparations, such as grilled vegetables with bold marinades, gourmet veggie burgers and vegan pizzas with mouth-watering toppings. “We’ve noticed a huge demand for vegetarian and vegan dishes. We have to adapt so that we can offer something for everyone,” says Mr Veilleux, Co-Owner and Dining Room Manager at Groupe La Tanière in Québec City. In the survey conducted by Axiome, the concepts, approaches and priorities that will have the greatest impact in the coming months are vegetarian dishes with 39.2% of the votes, which is followed closely by gluten-free dishes (32.4%) and vegan dishes (20.3%).

GET HOT THIS SUMMER!

While hot sauce may not seem synonymous with summer, incorporating it into many of your dishes will add consistency and a unique flavour to your menu. It has multiple functions. It can bring complex and interesting flavors to your menu and it can be appealing to customers who like spicy dishes. Different brands offer different degrees of intensity, as well as a variety of flavour profiles. According to the 2023 Menu Trends Survey, 22.8% of restaurant owners considered hot flavours and sauces to be a key element of a menu. Blending several spices, these ready-to-use sauces

are perfect for experimenting with your appetizers, main courses, dressings, soups and even cocktails. In a recipe, they infuse their flavors throughout the dish rather than staying on the surface, giving each bite a little kick. What better way to stand out this summer!

STAND OUT FROM THE CROWD WITH YOUR DECOR!

It’s not enough to offer a tasty menu and quality service to satisfy your customers. Your restaurant also needs to be visually appealing! This summer, there are a few things you can do to make your restaurant stand out from the crowd.

Firstly, rattan is back in force! It can be used for furniture, hanging lamps, wicker screens and more. These elements will add softness to your decor, while being affordable and easy to maintain. To make it stand out, arrange it with green plants. “It’s amazing what natural plants can do for the visual effect of a restaurant. They create a superb atmosphere and bring a zen feel to the terrace,” explains Rebecca Moreau Director of Sales and Events at Jatoba restaurant in Montréal. They are essential for bringing your terrace to life. They add freshness and color. You can also install hanging pots on your walls or beams for a bohemian effect.

Finally, hanging lights are an essential element in adding character to your terrace this summer. You can install strings of lights on your walls or around your sunshades for a welcoming look. “We often do renovations and adding small lights in the glass roof adds a very warm touch. It’s an atmosphere we want for the warmer months,” adds Mathieu Villeneuve,

co-owner of Le Sacrilège bar. A great atmosphere will encourage your customers to share their experience on social media and give you publicity! #Foodie.

The industry has undergone a rapid transformation in recent years. And the same goes for your menu, the trends, the layout and decoration of your restaurant. This summer, you will need to offer a varied menu, with plenty of options to satisfy your customers. The warm season is a good opportunity to play with flavours and try out new recipes. What’s more, think about the things that will make you stand out from the crowd. Get inspired by the latest trends and keep up to date on social networks.

THE ARQ WISHES ALL RESTAURANTS A SUCCESSFUL SUMMER SEASON!

Dedicated, from Insurance to Financial Services

Lussier, a leading force in your region for over a century, is now Lussier.

We are here to listen, advise and provide the same dedication as we always have across all regions of Quebec.

Our mission remains the same: To find the best way to protect our client’s human and financial assets.

Discover our freshly renewed vision.

TERRACES

Pets prohibited: Sign available

As terraces begin to get crowded, the ARQ has produced a sign as a reminder of the regulations from the guide issued by the Ministry of Agriculture, Fisheries and Food (MAPAQ) on what types of pets are allowed or prohibited in your establishment. The sign clearly states that only dogs to palliate a disability are permitted to accompany a person in a public food service area, both indoors and outdoors (terrace). We recommend displaying this sign in your establishment. To get your sign, visit restauration.org! Dogs that do not palliate a disability are therefore not permitted on terraces or in the food preparation, storage, and serving areas of a food establishment.

HOW SHOULD THIS BE APPROACHED?

When a disabled person is using a guide dog or service dog in your establishment (including the terrace), you can do the following:

- Check that the dog is wearing a visual identifier; or

- Ask for a document that certifies the dog’s training, issued by a specialized organization; or

- Ask whether the dog is to palliate a disability for the person.

Note that the person does not have to provide a recommendation from a professional that certifies that they have a medical need or condition justifying the need for a guide or service dog.

INDUSTRY REPRESENTATION

ARQ works for you!

TIP SHARING

As you are most certainly aware, restaurant owners cannot currently impose, modify, or revoke a tip-sharing agreement. Your Association met several times with the Minister of Labour, Jean Boulet, to raise awareness of this problem and resolve it.

CHILD LABOUR

Unfortunately, not all battles can be won. Despite the numerous media appearances, active participation in consultations on the bill, and submission of a brief, there were no amendments obtained for Bill 19, which regulates child labour.

TEMPORARY FOREIGN WORKERS

Over the past few weeks, the ARQ has been in talks with the Ministère de l’Immigration, de la Francisation et de l’Intégration to ensure that operators seeking to employ temporary foreign workers for service positions can post their offers at the tipped minimum wage and not the general minimum wage, as the current program requires.

TOUZEL BRIDGE CLOSURE

The unplanned closure of the Touzel bridge in the Minganie RCM has impacted many merchants in terms of their supply capacity. Fortunately, swift action by the ARQ supported local restaurants by giving them access to the airlift for their food deliveries.

MONTREAL’S STREET FOOD TRUCKS

As the summer season kicks off, your Association met with the City of Montreal to ensure that any easing of conditions for installing street trucks would not be to the detriment of storefront restaurateurs.

TAXATION

WEB-SRM: ARQ is keeping you informed!

As you already know, a digital shift is underway at Revenu Québec with the implementation of the WEB-SRM, which will replace the physical SRM starting this fall.

As of November 2023, new establishments opening their doors to the public will be required to record their sales using the WEB-SRM and they must have the compatible equipment to do so. Establishments that are already in operation will have a transition period until June 1, 2025, by which time they must also have implemented the WEB version. A major new feature is that street trucks will now also be subject to taxation, according to the same installation schedule.

The new technology will consist of the following equipment:

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

- A cloud-based environment to validate and store data before securely transmitting it to Revenu Québec;

- A computer system that integrates data from the WEB-SRM into an information environment held by Revenu Québec, meaning no more paper or digital reports!

Invoices will still be issued after each transaction, but operators will have the option of choosing whether to issue them in print or digital format.

Any operators who have acquired and activated a new (physical) SRM in the two years preceding the transition period may be eligible for a fixed amount of monetary compensation. A recovery program for physical SRMs has also been devised to promote ecoresponsible recovery and the secure destruction of any confidential information contained on these devices.

AT

IS

WITH THE IMPLEMENTATION OF THE WEB-SRM, WHICH WILL REPLACE THE PHYSICAL SRM STARTING THIS FALL.

Stay tuned for further communications from Revenu Québec in September for information on the next steps.

AS YOU ALREADY KNOW, A DIGITAL SHIFT

UNDERWAY

REVENU QUÉBEC

SALON ARQ CONTACTS GASPÉSIE-ÎLES-DE-LA-MADELEINE

Bad weather didn’t stop visitors from enjoying our regional event!

Following the event in Estrie (see pages 14 and 15), it was Gaspésie-Îles-de-la-Madeleine’s turn to welcome the ARQ team, when the Salon ARQ Contacts was held on June 6 at the Salle communautaire de la Nation Micmac de Gespeg, in Gaspé. Presented by the Association québécoise de l’industrie de la pêche (AQIP), the event brought together product and service suppliers who took the opportunity to connect with industry professionals from the region, and small-scale biofood producers who came to showcase the fruits of their labour to local restaurateurs.

PRESENTED BY THE ASSOCIATION QUÉBÉCOISE DE L’INDUSTRIE DE LA PÊCHE (AQIP), THE EVENT BROUGHT TOGETHER PRODUCT AND SERVICE SUPPLIERS WHO TOOK THE OPPORTUNITY TO CONNECT WITH INDUSTRY PROFESSIONALS FROM THE REGION

THE ARQ WOULD LIKE TO THANK THE FOLLOWING COLLABORATORS FOR THEIR CONTRIBUTION

UPCOMING SALONS:

• Gatineau, Hôtel Château Cartier

September 26, 2023

• Montreal, Marché Bonsecours

November 13, 2023

Local sourcing from small-scale biofood producers is all the rage! Restaurants in the region have access to a wonderful array of quality local food products that they can incorporate in their creations for appreciative guests.

LAUNCH DATE: FEB 6 2023

SALON ARQ CONTACTS ESTRIE

Success in Sherbrooke

On May 9, the ARQ held its Salon ARQ Estrie, presented by Aliments du Québec, at the Delta Hotel in Sherbrooke. Attendees had the opportunity to meet some 50 food service product and service suppliers and discover the offerings of biofood producers and processors from the region.

A range of products from local biofood processors are on display at the events.

THE ARQ WOULD LIKE TO THANK THE FOLLOWING COLLABORATORS FOR THEIR CONTRIBUTION:

Conversation, networking, and tastings: Salons ARQ Contacts offers visitors an unbeatable combination!

“RECONNAISSANCE” AWARD

The ARQ celebrates the long history of six Eastern Townships establishments

During the Salon ARQ Contacts Estrie, the ARQ presented its “Reconnaissance” awards to six Eastern Townships establishments that celebrated major milestones in recent months. They are the following:

OMG Resto and Burger Pub

A contemporary restaurant set in the historic architecture of an old church, OMG Resto will be celebrating its 10th anniversary this year. As the owners put it playfully, “OMG is like a church for the 21st century: a gathering place for those who worship excess.”

Next is the Burger Pub which will be celebrating its 15th anniversary this year. With a breathtaking view of Mount Orford and Mount Giroux, the pub’s setting is considered one of the most scenic in Orford.

Auguste

Auguste restaurant is a household name in Sherbrooke. Showcasing local produce, this bistro has been serving up inventive gourmet and meticulously prepared cuisine for 15 years now.

La Mare au Diable

Renowned for its locally produced, unfiltered beer, La Mare au Diable has been a landmark in downtown Sherbrooke for 20 years. It was the first microbrewery to open in Sherbrooke.

Caffuccino

Now celebrating its 25th anniversary, Caffuccino is a true institution in Magog and Sherbrooke. Opening its first bistro in Magog in 1997, Caffuccino has gone on to open four restaurants and a café-bistro, with 150 employees delivering a quality customer experience.

Zoo de Granby

70 years! Throughout Quebec, Zoo de Granby has established a strong reputation as a legendary destination with an impressive array of family activities.

Some of the award winners. From left to right: Hugues Philippin, Chairman of the ARQ’s Board of Directors, Michel Lussier of Caffuccino, Élyse L’Espérance, and Samuel Anderson, President/Co-General Manager, PAL+ for Burger Pub and OMG Resto, Nathalie Gouin and Jeffrey Decelles of the Zoo de Granby, and Brigitte Gravel, Berthelet Food Products inc. Not pictured: Anik Beaudoin, Auguste.

Christophe Pernin and Angélique Fèvre of La Mare au Diable.

Me Dominique Senécal DHC Avocats

PETS AND RESTAURANTS

A pup in my establishment?

A lady and her friend went to a restaurant, one of them accompanied by her guide dog that was wearing a specially adapted harness, which was thus easily identifiable.

However, when they arrived at the restaurant, the hostess immediately indicated that the dog had to stay outside, and seeing that the hostess was denying access to the restaurant, the lady in question explained to the hostess the function of the guide dog, its training in public places, and the need for her to have it by her side at all times. The hostess held her ground and refused to allow the dog inside.

The lady asked to speak to the manager, who also upheld the hostess’s decision, compromising that the dog could remain in the closed glass entrance, and that the lady could have a table a few feet away to keep an eye on her dog, to which the lady objected.

COMPLAINT

Following the refusal, the lady and her friend filed a complaint with the Commission des droits de la personne alleging that the plaintiff’s exclusive right to be treated equally in access to a public place without distinction or exclusion, based on a disability or the use of a means to palliate it, had been infringed.

On behalf of the restaurant, the owner indicated that this policy was justified by the need to keep the premises perfectly clean.

The Tribunal concluded that this exclusion was discriminatory within the meaning of sections 10 and 15 of the Charter.

$3,000 IN MORAL DAMAGES

The Commission claimed $3,000 in moral damages from the restaurateur. The principle is clear and well defined. Although difficult to define, moral prejudice must be compensated to rectify any harm caused. Courts have awarded amounts varying from $500 to $8,000 for moral damages.

It is now well known in case law and throughout Quebec society that suggesting to separate a guide dog from its owner in no way reflects a reasonable alternative, and demanding the expulsion of the guide dog is tantamount to the expulsion of the disabled person.

TheARQhasproducedaposteronthissubject (seepage10).

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;

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

> A “wine and spirits” offer;

> 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.

More than $28,000 raised to support young talent!

The ARQ Foundation golf tournament was held on June 21 at the Boucherville Golf Club, led by honorary co-chairs Catherine Dagenais, in her last public appearance as CEO of the SAQ, and Sylvain Galipeau, President of Gordon Food Services Canada. The sun was shining for the event that gathered 136 golfers and raised over $28,000 for the Foundation. These funds will help the Foundation pursue its mission of supporting the next generation of restaurant professionals and developing training for the industry’s workforce.

Restaurant le Montagnais in Sainte-Anne-de-Beaupré was the triumphant winner of the tournament, and a number of players walked away with door prizes donated by our partners.

The event was made possible thanks to the involvement of the Association des Clubs de Golf du Québec, the SAQ, Gordon Food Service, Global Payments, TELUS Health, and the Fédération des Producteurs d’œufs du Québec.

The ARQ Foundation would also like to thank the other sponsors and participants who provided support during this event.

Three teams rewarded for their collective commitment

The ARQ Foundation warmly congratulates the three winners of the third edition of the Le Collectif competition! Quebec City’s Ambre Bistro Bar impressed the Foundation with its techniques to ensure fairness and mutual support on its team.

Les Insulaires-Microbrasseurs in Laval stood out for its innovative technology for managing employees and human resources. Finally, the St-Hubert corporate rotisserie group in Greater Montreal stood out for its integration and reception of new employees.

The three winning teams from this year’s competition, which ran from April 29 to May 15, each won a $2,000 scholarship to be used for training or a group activity to strengthen their team.

ENGAGEMENT AND SOLIDARITY

These establishments stood out from the other participants through their exemplary staff engagement, employee solidarity, and constant collective commitment.

The Le Collectif competition is aimed at teams (consisting of workers and employers) that work hard each and every day to foster a dynamic and inclusive workplace.

The Foundation would like to thank its sponsor, SAQ Restauration, for making it possible to reward employees from the industry.

ARQ FOUNDATION GOLF TOURNAMENT

Les Insulaires - Microbrasseurs (Laval)

From left: Laurence-Olivier Malouin Trudel, Deputy CEO of the ARQ, Sylvain Galipeau, President of Gordon Food Service Canada, Catherine Dagenais, then CEO of the SAQ, and Alain Mailhot, CEO of the ARQ.

Golfers relax with a cocktail after a round on the course.

Ambre Bistro Bar (Quebec City)

Some of the teams from the St-Hubert rotisseries corporate group in Greater Montreal

SCHOLARSHIPS

ARQ Foundation rewards graduates

The ARQ Foundation was active at the end of the school year, pursuing its mission and awarding numerous scholarships to students completing their food service training. Through its scholarships awarded throughout Quebec, the ARQ Foundation is encouraging excellence, helping reduce the school dropout rate, and supporting the professional development of workers in our beautiful industry.

École hôtelière de la Montérégie

Six students from the École hôtelière de la Montérégie’s pastry-making vocational diploma program took part in an internship/exchange to complete their training by finishing their INTÉGRATION AU MILIEU DE TRAVAIL (workplace integration) module in bakeries in France. $3,000 in scholarships were awarded.

École hôtelière de la Capitale

École des métiers de la restauration et du tourisme de Montréal

The Foundation was also at the graduation ceremony on May 26. These vocational diploma graduates distinguished themselves across several areas: The commitment, success, perseverance, and resilience of these students were all highlighted! A total of $4,000 was awarded!

From left to right in the photo, Sergio Andrey Sosa Rivera, Ludovic Kozakévich, both culinary students, Elizabeth Bolduc, pastry student, and Marilou Denis, also a culinary student, went to France to complete their end-of-study internship. They received a total of $2,000.

Centre d’écoinitiative populaire – CÉPOP

On May 31, during the gala evening, scholarships were awarded to graduates of the ASP in Market-Fresh Cooking program. A total of $2,080 in scholarships of excellence and incentive scholarships were awarded to these 12 talented young people!

Competition for the best student in Quebec’s ASP in Sommellerie Services program

The Foundation is also truly proud to have recently been able to award several sommelier scholarships, as a result of its collaboration with SAQ Restauration. In particular, it supported Mathis Brocq (École hôtelière de Laval), who won this competition, by awarding him a $300 scholarship.

Cégep Limoilou

Marie-Pier Rodrigue (with teacher Éric Jolicoeur in photo) was awarded a $1,000 scholarship from the Foundation for her commitment to the Gestion d’un établissement de restauration (restaurant management) program.

Congratulations to Sabryna St-Hilaire, Véronique Gauthier, Daphnée D’Arcy, and Zéphyr Couture, all four of whom completed the food-service training program offered by CÉPOP. The Foundation presented them with $600. The graduates were also gifted an apron from our partner: No Limits design uniforms.

Whether interested in an internship, rewarding excellence, or encouraging your students to continue their training, don’t hesitate to contact the Foundation: fondationarq@restauration.org.

Jean-Sébastien Tremblay, teacher, Mathis Brocq, sommellerie student, and LaurenceOlivier Trudel, ARQ President and Deputy CEO.

Highlighting Involvement of Companies in Our Organization!

FRACTAL ROBOTICS SOLUTIONS INC.

Fractal Robotique’s services consist of integrating the various modules of your solution, planning its integration, and ensuring their proper functioning through rigorous testing.

MEDIAQMI INC.

The Journal de Montréal and Journal de Québec offer restaurant owners copies of newspapers at a special rate to keep their customers informed and entertained while dining out.

TOURISME MONTÉRÉGIE

Tourisme Montérégie is a regional tourism association and a private not-for-profit organization representing nearly 500 businesses. Its mission is to develop and promote tourism, provide tourist information, and welcome tourists to the Montérégie region.

PEPSICO

Frito Lay Canada, Canada’s largest snack manufacturer, has five plants across the country, with brands such as Lay’s, Doritos, Tostitos, Smartfood, SunChips, Ruffles, Munchies, Spitz, and Cheetos.

Benjamin Houle-Selby Tel.: 873 662-7626 fractalrobotique.ca/en

Michel Legault Tel.: 514-521-4545 agenceqmi.ca

Roxanne Dugas Tel.: 450-466-4666 tourisme-monteregie.qc.ca

Nicolas Desjardins Tel.: 514-820-5475 pepsico.com

AMANGO CACAO

Gogbeu and Lydie are passionate about chocolate. Their chocolate adventure began years ago in Côte d’Ivoire. Together, they dreamed of helping to build strong cooperatives and providing cocoa producers with a better quality of life.

Gogbeu Ouehi Tel.: 514-458-4716 amangocacao.com

CANADA MA DESTINATION

Canada Ma Destination is a provider of employees with educational or work experience in the food service industry. It has candidates already living in Quebec who are ready for work in hotels and restaurants.

Aminata Gaye Tel.: 581-990-6497 canadamadestination.com

GAZIFÈRE INC.

Gazifère, a subsidiary of Enbridge Inc., is a private company based in the Outaouais region that has been active in the energy sector since 1959. It employs 110 people and serves more than 43 500 residential, commercial, institutional, and industrial customers.

Marc Dubé Tel.: 819-230-3882 enbridge.com

HAFNER CANADA

Hafner has been making high-quality desserts for 25 years now. To mark its anniversary, it is creating a new “special edition” catalogue.

O’DWYER DISTILLERIE GASPÉSIENNE

The O’Dwyer Distillery is a distiller of gin and whisky and producer of liqueurs that uses recipes featuring carefully selected grains and spices. Through its production and ageing techniques, O’Dwyer celebrates Gaspé’s rich history and culture while incorporating a passion for innovation and technology.

Frédéric Jacques

Tel.: 418-360-0160 odwyerdistillery.com

UNOX CANADA

Using a combination of heat, hot air flow, and steam, Unox professional combi ovens feature all the technology you need to cook any recipe easily and intuitively.

VINCENT SÉLECTION

Vincent Sélection is a dessert decorations distributor that has been in operation for over 50 years. It manufactures personalized chocolates and decoration assortments and offers candles, sparklers, and 10 000 other products to make desserts more appealing to the eyes.

Dave Lamothe Tel.: 418-286-3400 hafner.ca/en

ÉLITE

ÉLITE offers an auditing service specializing in food hygiene and safety. Its auditors assess an establishment’s general level of control in order to guide staff training and quality control programs.

Daniel

Pellerin Tel.: 438-865-5253 unox.com/us_ca

Sylvie Stortini Tel.: 450-585-687 vincentselection.com

Jacques Perrier Tel.: 819-525-4555 eliteauditeur.com