Michel Moreau, a witness to the history of the ARQ

Known for his 48 years at the helm of one of the Québec City region’s iconic restaurants, La Tyrolienne (Sainte-Foy), Michel Moreau was also a major contributor to the revival of the ARQ. President of the Board of Directors in 1978-1980, he was at the origin of the Salon Rest-Hôte and of its success. An active member of the ARQ from 1961 to 2021 - when he closed his establishment - this restaurant enthusiast was at the forefront of the ARQ’s evolution. For regular readers of this magazine, he was also behind the columns of the “masked restaurateur”.

ARQ Info: You have known the ARQ, as you say so well, “almost at its beginnings”. What changes have marked you?

Michel Moreau: When I was president, in 1978 and 1979, there was a financing problem. The Association was always operating in the red. As an accountant, I couldn’t conceive of such an organization operating like that. At that time, I decided to look for revenue and I founded the Salon Rest-Hôte which, from the very first year, in 1979, brought in quite a bit of money for the ARQ. That was the beginning of a healthy financial situation. This allowed the ARQ to develop, and the arrival of Bernard Fortin as CEO with his vast experience, made it possible to seek new sources of revenue, particularly from government agencies. This made it possible to offer additional services to restaurant members and to recruit more and more of them. From the 1990s onwards, there was remarkable growth, with an increase in the number of members and a wider range of services.

How do you see the ARQ of 2023?

There are few organizations with so many qualified people and I am sure that the ARQ will continue to play a prominent role in our tourism industry. As a manager, what the Purchasing Program brings is also very important. It allows businesses to operate with better profit margins.

You have written many columns under the pseudonym of the “masked restaurateur”. How did this adventure begin?

It was my way of passing on my accounting knowledge to my fellow restaurateurs. I gave advice on how to control food, labour and management costs in general. For me it was a challenge, but also a pleasure. I took the opportunity to give strong opinions on issues such as the introduction of the Sales Registration Module (SRM), which I thought was a good thing to counteract unfair competition from some.

What do you remember about La Tyrolienne, your restaurant?

It’s 48 years of my life as a restaurateur. I would have liked to reach 50, which was my goal, but circumstances (pandemic and labour shortage essentially) meant that I sold my restaurant and especially the land for a real estate project. It has been an extraordinary experience and a privilege!