ARQ Info - Spring 2023

Publisher:

ASSOCIATION RESTAURATION QUÉBEC

Editor in chief: Nicolas Boullé

Writers: Nicolas Boullé | Léa Charland-Demers |

Sébastien Larosa | Dominique Tremblay | Martin Vézina |

Vincent Woerner

Graphic design: LMG et Alegria Design

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

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

Legal Deposit:

Bibliothèque Nationale du Québec

Bibliothèque Nationale du Canada

494386 D

No ISSN : 1199-3472

ASSOCIATION RESTAURATION QUÉBEC

6880, Louis-H.-La Fontaine

Montréal (Québec) H1M 2T2

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

Email: respub@restauration.org restauration.org

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

BOARD OF DIRECTORS 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)

Laurence-Olivier Malouin Trudel appointed Deputy CEO

Since January 1, Laurence-Olivier Malouin Trudel has been Deputy CEO of the ARQ. He will be appointed CEO in January 2024.

Laurence-Olivier Trudel, who joined the ARQ as Senior Director in June 2018 and was promoted to Vice-President of Operations in September 2021, has demonstrated all of the qualities required to manage an organization with nearly 5 000 members. An excellent strategist, an agile manager, and a skillful communicator, Mr. Malouin Trudel is committed to the development of the restaurant industry and the group that best represents its interests, the ARQ. This appointment, made on the proposal of the ARQ’s current CEO Alain Mailhot, was unanimously approved by the Board of Directors. It reflects the next step in the succession plan that has been implemented within the organization since 2020 whose objective is to ensure continuity and a smooth transition for the upper management of the Association due to the retirement of historical leaders.

HEADING: FUTURE CEO

Laurence-Olivier Malouin Trudel will hold the position of Deputy CEO until the end of 2023 before being appointed CEO on January 1, 2024. He will then take the helm from Alain Mailhot who is retiring after nine years as CEO and 37 years with the ARQ.

After January 1, 2024, Mr. Mailhot will continue to accompany Mr. Malouin Trudel in his new role as Special Advisor, just as he is currently doing to best prepare for the future transition.

Finally, the ARQ Board of Directors and permanent staff would like to wish Laurence-Olivier Malouin Trudel the best success in the position of Deputy CEO!

TOURISM

Quebecers closely watching their budgets

After a year marked by recovery in the tourism sector, what does 2023 hold?

The Transat Chair of Tourism of the UQAM School of Management offers answers in its Cahier Tendances 2023 published at the end of January.

To identify trends for the current year, the Transat Chair of Tourism team collected exclusive data from a panel of Quebec travellers. Just over 1 000 of

them were interviewed. The results obtained allow managers to adapt their approaches to prepare for the tourist season.

They can rest assured, explained Marc-Antoine Vachon, co-holder of the Chair: “Quebecers are planning to travel. Modified behaviours can be expected to save money, especially as the prices will increase in the coming months. However,

travel for well-being has proven its worth, most notably since the pandemic.” The statistics are unequivocal in this regard: 62% of the Quebec tourists surveyed believe that travel is essential for their mental health.

Read the rest on our website!

Laurence-Olivier Malouin Trudel will hold the position of Deputy CEO until the end of 2023 before being appointed CEO on January 1, 2024.

The restaurant industry in solution mode

It is at the top of the list of challenges facing Québec restaurant operators in 2023. No, it’s not the labour shortage, but inflation. Rising food prices combined with an increase in total wages will require a great deal of agility on the part of an industry that is barely recovering from two years of COVID-19.

War in Ukraine, COVID-19, climatic events, high oil prices and a falling Canadian dollar... there are a multitude of reasons to explain how inflation - particularly food inflation - has reached levels not seen in forty years.

Sylvain Charlebois, a professor of food distribution and policy at Dalhousie University and a Canadian economist, is a keen observer of the food market (grocery and restaurant). He noted that some foods have seen increases of 30 to 40% in one year. For example, the price of flour and grains increased by 28.9%. “This is severe. Many establishments have not been able to absorb these expenses. In Canada, for every restaurant that opened, two closed. It’s a drastic situation.’’

According to the ARQ, nearly 262 restaurants went bankrupt in Québec in 2022. This represents an increase of 17.6% compared to the previous year. This figure is not very surprising given that the Consumer Price Index (CPI) rose by 6.8% that same year.

NEGOTIATING OVER AND OVER AGAIN

In the field, in the kitchens and dining rooms of Québec restaurants, many people are scratching their heads and juggling with ever-changing prices. This is the case for Marilène Barale, co-owner of Les Insulaires Microbrasseurs in Laval, and Renaud Alexandre, president and general manager of Habaneros Grill Mexicain, a chain of five establishments specializing in Mexican fast food, mainly located in Abitibi. They both made the same observation: “I noticed that we have to put a lot of effort into negotiating

with suppliers. You have to make several bids and put them in competition to find the best prices. Many are raising their prices, while there are shortages of numerous products. This is definitely an aspect that takes up a lot of our time,” says Marilène Barale. She has recently made some changes in her supply chain and is now a member of the ARQ’s purchasing program (PAPP). She can benefit from tight negotiated prices and also receives a quarterly rebate on her purchases from PAPP member suppliers that amounts to several hundred dollars.

RAISING MENU PRICES?

Faced with this inflation, many are choosing to review their prices. According to an ARQ survey, nearly half (48.8%) of restaurant owners had mentioned that they intended to increase their prices by 6 to 10% in 2022. This trend continues in 2023, when they must frequently adapt to increases from suppliers, interest, the minimum wage and more. However, it is out of the question to put all these increases on the shoulders of

IT IS AT THE TOP OF THE LIST OF CHALLENGES FACING QUÉBEC RESTAURANT OPERATORS IN 2023. NO, IT’S NOT THE LABOUR SHORTAGE, BUT INFLATION.

customers, says Pierre Moreau, president and CEO of Restos Plaisirs, a group with five brands, 11 outlets and nearly 750 employees in Québec City: “The new reality is that we must constantly re-evaluate our menus, portions and types of products to ensure profitability. We don’t want to have to pass the bill onto customers all the time, so we have to find ways to be creative while maintaining the quality of the dishes.’’ Adapting to new consumer habits may be a path worth exploring.

In Canada, it is important to note that just over 6% of the population is vegetarian or vegan. Trend-savvy restaurateurs have realized that they can do double duty: listen to their customers and save with plant protein, which is much less expensive than animal protein. “We follow the trends and this allows us to experiment with new recipes while being cost-effective. Meat is an item that is constantly increasing in price,” Pierre Moreau points out.

The reorganisation of the menu has also led several restaurateurs to review the size of their teams in order to double efficiency and reduce staff costs. “By simplifying the menu, it allowed us to have a tight team in the kitchen and better discipline at work,” adds the CEO of Restos Plaisirs. In addition, many have decided to cut back on opening days to give staff a break and save on operating costs. Many restaurants are operating at reduced capacity because of the labour shortage.

BUYING LOCAL AND FIGHTING WASTE

Vegetarian, vegan, but also local! For some, buying local saves money, while encouraging local producers and suppliers. The three restaurant owners interviewed by ARQ Info agree on this point: it is essential to use Québec resources. It may cost money, but it’s worth it, according to Renaud Alexandre of the Habaneros Grill Mexicain restaurants: “It’s true that some products are more expensive locally, but we have to be proud of what we produce here and stimulate our economy. At the end of the day, it saves costs on transport and processing and it is an important value for the customers.’’ Fighting food waste is both economically and environmentally sound and is also part of the arsenal to counter rising prices. In Canada, food waste results in an estimated $31 billion in losses each year, 53% of which is attributable to the bio-food industry (food processing, retail, agriculture, food service and hospitality, transportation and storage). These losses can represent a significant budgetary burden for restaurateurs who need to find techniques to avoid waste and make full use of food. “It is essential for us to make efforts to reduce our ecological footprint. By limiting what we throw away, we can save money and experiment with new recipes to use all the food,” says the co-owner of Les Insulaires Microbrasseurs.

For its part, the Restos Plaisirs group uses a shredder in four of its restaurants that transforms the leftovers into compost. This allows them to reduce their garbage bill by almost half!

« I noticed that we have to put a lot of effort into negotiating with suppliers. You have to make several bids and put them in competition to find the best prices. Many are raising their prices, while there are shortages of numerous products. This is definitely an aspect that takes up a lot of our time,” says Marilène Barale.

LAUNCH DATE: FEB 6 2023

INCREASING PAYROLL

Another part of the budget that has tended to rapidly swell recently is the one devoted to the remuneration of the workforce. Added to food, these two items account for 60 to 65% of an establishment’s expenses, as Pierre Moreau of the Restos Plaisirs group likes to remind us. Like the rest of the industry, he is concerned about the upcoming minimum wage increase on May 1st. The regular minimum wage rate will increase by $1/hour and the tip rate by $0.80/hour. It’s not so much the increase itself that is a worry, as there are not many people who are paid the minimum hourly rate in the restaurant business anymore, but of the effect it will have. A domino effect: employees, regardless of their hourly rate, will also want a similar increase. For a restaurant, this could mean tens of thousands of dollars more in payroll - nothing to help break the inflation cycle!

WHAT DOES 2023 HOLD IN STORE?

According to Sylvain Charlebois, the rate at which the CPI is rising should slow down, but we are far from stabilizing prices. Charlebois and his team estimate that food prices in Québec will increase by 5 to 7% this year. Like many economists, he predicts a return to normal only in 2024.

Once again this year, the restaurant industry will have to be creative and flexible to find solutions. “It’s a very dynamic market. The sector will survive, but not everyone will win. Customers’ expectations have and will change a lot. So you need to find ways to stand out,” concludes the expert.

According to the results of our survey in collaboration with HRImag, restaurateurs seem ready to take up the challenge. More than 80% of the 440 professionals questioned think that 2023 will be more favourable (32.3%) or similar to 2022 (50.2%).

3 tips for raising awareness and attracting customers

Square, a US-based mobile and electronic payment company, offers three tips for restaurant owners in its report, The Future of Restaurants Report: 2023 Edition

1- COMBATING FOOD WASTE THROUGH TECHNOLOGY

This allows for better optimization of stocks and avoids unnecessary waste of money. Technology can also enable automation, which can help understaffed restaurants and speed up the process of many tasks.

2- UPDATING THE MENU

Instead of paying more for items that are not readily available, change the offers in order to use seasonal ingredients, which are usually cheaper.

3- BE TRANSPARENT

Customers should be made aware of the reasons for price increases. Regular customers are more likely to understand why their favourite dishes cost more.

The report also reveals that consumers are willing to tolerate up to 17% price increases before considering reducing their visits to their favourite restaurant.

MORE THAN 80% OF THE 440 PROFESSIONALS QUESTIONED THINK THAT 2023 WILL BE MORE FAVOURABLE (32.3%) OR SIMILAR TO 2022 (50.2%).

Environmental measures in Quebec: The current situation

From the single-use plastics ban to the recovery of organic waste and the deposit system, environmental measures play a major role in the restaurant industry today. Keeping track of the different measures is no easy task, which is why the ARQ is taking stock of the situation.

In an effort to reduce environmentally harmful plastic waste, the federal government passed regulations last June to eliminate the use and sale of six categories of single-use plastics. The first phase of these regulations began last December, with the banning of the manufacture of checkout bags, cutlery, foodservice ware made entirely or in part of problematic plastics that are difficult to recycle, beverage ring carriers, stir sticks and straws in Canada. However, the restaurant industry will be officially affected when the second phase comes into effect in December 2023 and operators are no longer allowed to offer their customers these products. In a proactive response last September to the federal government’s action, the City of Montreal banned the use of all types of plastic checkout bags in stores and restaurants, including those offering only take-out or delivery meals.

As of March 28, 2023, the city will add eight more single-use plastic items to this by-law, including compostable plastics, prohibiting cups and lids, straws, stir sticks, cutlery, and polystyrene (#6). For take-away orders and deliveries, utensils may only be provided if requested by the customer.

EXPANDED DEPOSIT-REFUND SYSTEM

Under a new regulation, initially planned for May, 2023, but now to be introduced

in November, cans will no longer be the only containers that are refundable. The deposit system will be expanded to include all beverage containers between 100 ml and 2 L, including wine bottles. The ARQ has also learned that under the regulation, the Association québécoise de récupération des contenants de boissons (AQRCB), will manage the collection system, and will also be responsible for providing a collection service directly to on-site consumption establishments.

There will be an adaptation period for operators and the managing organization so that the collection system can be acquired, installed, and operationalized.

ORGANIC WASTE RECOVERY

In 2020, the Government of Quebec adopted the Stratégie de valorisation des matières organiques (organic waste recovery strategy), which aims to implement organic waste management in all Quebec municipalities by 2025, and to implement organic waste management in all industrial, commercial, and institutional enterprises (ICIs). To achieve this, a transitional period was implemented beginning in 2022 and which will run until 2024. However, a new regulation which will require ICIs to have a private or municipal collection service to manage their organic waste will not be drawn up until 2024. This regulation is expected to come into effect in 2025.

The ARQ will continue its advocacy work with political decision makers and closely monitor these projects in order to reduce any negative impacts on Quebec restaurant owners.

In an effort to reduce environmentally harmful plastic waste, the federal government passed regulations last June to eliminate the use and sale of six categories of single-use plastics.

ARQ works for you!

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

MEETING WITH THE OFFICE DE LA PROTECTION DU CONSOMMATEUR (OPC)

In January, the ARQ met with Marie-Claude Champoux, President of the OPC, and Marie-Hélène Gagné, Executive Assistant, to discuss the issue of reservation no-shows. The Association will continue its advocacy work this spring.

PRE-BUDGET CONSULTATIONS

As part of the Quebec government’s pre-budget consultations, the Association presented its recommendations to the Minister of Finance in January. The recommendations include introducing a subsidy program for automation in the industry and increasing the tax credit for tips to 100%.

MEETING OF THE TERTIARY GROUP FOR THE MAPAQ BIOFOOD POLICY

Also in January, the ARQ met with André Lamontagne, Minister of Agriculture, Fisheries and Food, along with members of the tertiary biofood policy group. The discussion focused on the labour shortage, automation in the sector, and the implementation of a project to improve Quebec seafood distribution in the HRI (hotel restaurant and institutional) sector.

MEETINGS WITH MEMBERS OF PARLIAMENT

This winter, the ARQ met with a number of political actors including Madwa-Nika Cadet, Liberal member for Bourassa-Sauvé, Kariane Bourassa, CAQ member for Charlevoix-Côte-de-Beaupré, and Haroun Bouazzi, Solidaire member for Maurice-Richard. Topics discussed included tip sharing, youth employment, and reservation no-shows.

COMMITTEE ON THE RECEPTION OF FRENCH INTERNS

The committee on the reception of interns continued its work this winter. The internemployer pairings started in January, and the first students will arrive in early May.

The Association is also involved in the following:

- Working Committee on Offenders;

- Working Committee on Human Resources in Tourism.

INCREASE IN MINIMUM WAGE

Still struggling with food inflation, the restaurant industry faces a new challenge

Even though few employees in the restaurant industry are paid the minimum wage today, the ARQ believes that the 7% increase on May 1, 2023, will present a real challenge for the restaurant industry, which is already struggling with food inflation.

A DOMINO EFFECT

The announced increase in the regular minimum rate (+$1.00/hour to $15.25/hour) and the tip rate (+$0.80/hour to $12.20/hour) could create a domino effect on all wages in the industry, starting with employees whose hourly wage is close to the minimum wage and who will also expect higher wages. The increase is

therefore likely to have a major impact on employers’ payroll in the long run.

NOTHING TO ADDRESS THE INFLATION CYCLE

It’s important to note that restaurant wages have already risen considerably over the past two years in response to the labour shortage and other factors. The significant changes in employees’ overall remuneration, coupled with rising food costs and the lasting impacts of the pandemic, are already reflected in customers’ bills as restaurant owners have been forced to raise their prices to remain profitable. Thus, the coming increase is

more likely to prolong food inflation than curb it.

A GAP BETWEEN THE TWO RATES

The ARQ is satisfied, however, that the 20% difference between the increase to the regular minimum wage and that of employees who make tips is being maintained. This gap was a historic gain for the restaurant industry a few years ago, and a necessary one in the ARQ’s view, since tips contribute significantly to minimum wage employees’ income.

HERE IS A FOLLOW-UP ON THE ASSOCIATION’S VARIOUS ONGOING PROJECTS.

Yes to a tight framework; no to a minimum age

Last December, the Minister of Labour, Jean Boulet, announced the tabling of a proposed bill to regulate and limit child labour. Such legislation could aggravate the labour shortage, therefore this news was cause for concern for your Association. On the recommendation of the Comité consultatif du travail et de la main-d’œuvre, the government intends to set the minimum age for employment at 14 and prohibit work weeks of more than 17 hours for young people aged 14 to 16 during the school year.

AS EARLY AS SEPTEMBER

Our industry already struggles with a high vacancy rate, and the ARQ fears that the government’s decision will threaten many businesses that depend on young workers to maintain their operating hours. Moreover, the government hopes to table the bill as early as this winter so it comes into force in time for the start of the school year in September. This would leave restaurant owners with little time to adapt. This project poses a particular threat to businesses in tourist areas with a small population and a limited pool of local workers. These restaurants tend to be very busy during the summer season and recruitment can be difficult, so they are dependent on their young workers to be able to serve seasonal visitors. Additionally, the tourism season in these regions does not always align with the school holiday period.

PRIORITIZING EDUCATION

The ARQ is aware that school must be the priority for our young people and believes in tighter regulation of adolescent employment

to ensure a healthy work-study balance. Your Association therefore proposes that the work regulations for young people be based on a maximum number of hours of work, rather than on a minimum age. Specifically, it proposes a maximum of 12 hours per week for employees under 14 and 20 hours for employees aged 14 to 16.

Over the years, our industry has provided countless Quebecers with a rewarding first work experience. We therefore firmly believe that the restaurant industry offers safe working conditions that respect the educational needs of the young persons it employs.

Rest assured that your Association will continue its advocacy work on this issue and play an active role in the upcoming discussions when it is debated in the National Assembly.

SOCIAL MEDIA

The ARQ on Instagram

Your Association is happy to announce that it now has an Instagram account! The arq_resto account was officially launched in February. We hope to have you among our many followers to get all the latest industry information on such a popular platform for restaurateurs, staff, and customers.

Don’t forget to share this news in your professional and social networks!

YOUR ASSOCIATION THEREFORE PROPOSES THAT THE WORK REGULATIONS FOR YOUNG PEOPLE BE BASED ON A MAXIMUM NUMBER OF HOURS OF WORK, RATHER THAN ON A MINIMUM AGE.

More than 200 visitors!

On February 21, the Association Restauration Québec (ARQ) held its Salon ARQ Contacts Laval/Basses-Laurentides at the Palace Convention Centre in Laval. Presented by Aliments du Québec, the event was an opportunity for more than 200 participants to meet some 60 goods and services suppliers and to discover the offerings of the local biofood producers and processors in attendance.

LOCAL PRODUCTS

Now more than ever, regional activities such as this are important and relevant. They demonstrate the ARQ’s commitment to sourcing locally and provide a unique showcase for participating local businesses

by promoting their products and expertise while providing a chance to create business relationships with restaurant industry professionals.

MEETING WITH THE CHAIRMAN OF THE ARQ BOARD OF DIRECTORS

As usual, the event concluded with the President’s Cocktail. This gathering gave participants the opportunity to discuss with the ARQ’s permanent staff and Hugues Philippin, Chairman of the ARQ Board of Directors, the issues and governmental projects the Association is working on, including tip sharing, food inflation, and the problems surrounding reservation no-shows. “These exchanges

with HRI professionals are extremely important for me and for the ARQ, as they’re the ideal opportunity for us to improve our understanding of their needs,” said Hugues Philippin.

The Salons ARQ Contacts is a chance to meet new contacts, hold valuable discussions, and make new discoveries.

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

• Estrie May 9, Hôtel Delta (Sherbrooke)

LAVAL-BASSES-LAURENTIDES RECONNAISSANCE AWARD

The ARQ Foundation celebrates the longevity of six businesses

On February 21, the ARQ Foundation presented its Reconnaissance award to six Laval and Basses-Laurentides businesses celebrating important anniversaries, in recognition of their longevity and to congratulate the owners on their accomplishments.

The Foundation celebrated the 5th anniversary of Rôtisserie La Fiamma (Laval), and the 15th anniversaries of Microbrasserie Dieu du Ciel! (Saint-Jérôme) and Restaurant Réveil Matin (Rosemère), the 25th anniversary of Calvi’s Bistro (Laval), the 30th anniversary of the Bingo Saint-Eustache (Saint-Eustache), and the 35th anniversary of Franchises Cora (Sainte-Thérèse). The awards were given out at the Salon ARQ Contacts Laval/ Basses-Laurentides at Laval’s Palace Convention Centre.

Rôtisserie La Fiamma celebrated its fifth anniversary this year, a major milestone for its owners. The restaurant has had a strong impact on Laval’s food scene and continues to offer customers an outstanding experience in contemporary cuisine. The Restaurant Réveil Matin has been satisfying loyal customers and charming visitors to the region for the past 15 years. With exceptional homemade dishes and quality service in a bright and comfortable environment, the restaurant offers an excellent dining experience.

CRAFTING BEER FOR 15 YEARS

An undisputed master in craft beer, Microbrasserie Dieu du Ciel! has a lot to be proud of as it celebrates its 15th anniversary this year. Launched in 2008, the popular establishment has made its mark on the Quebec beer landscape, succeeding due to its ethical and humancentred approach.

A true gourmet institution, Calvi’s Bistro in Laval has been offering its customers a pan-European experience for 25 years, serving Mediterranean cuisine inspired by French, Italian, Greek, and Spanish culinary techniques.

Bingo Saint-Eustache also has a lot to celebrate on the occasion of its 30th anniversary this year. In operation since 1993, the institution offers an authentic Quebec dining experience, and its philanthropy and community involvement only strengthen its customer loyalty.

35 YEARS FOR FRANCHISES CORA!

Breakfast specialists Franchises Cora made history this year as it celebrated its 35th anniversary. Starting as a modest Montreal snack bar, it now has locations across the province and stands as a true Quebec success story.

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 the major contribution of their employees. All those involved have worked with pride and passion to become a key part of the gastronomic culture in Laval and the Basses-Laurentides region.

The “Reconnaissance” award was made possible thanks to the valuable collaboration of Berthelet Food Products and SkipTheDishes.

Gilles Clément and Marc-André Clément of Bingo Saint-Eustache, Anne Martine Manseau of Restaurant Réveil Matin, Cora Tsouflidou of Franchises Cora, Constantin Kyriacou of Calvi’s Bistro, and Brigitte Gravel of Berthelet Food Products

Claudia Thuot and Julie Tremblay of Microbrasserie Dieu du Ciel!, with Brigitte Gravel from Berthelet Food Products.

SCHOLARSHIPS

The Foundation continues its mission

With spring just around the corner, the Foundation is proud to be continuing its mission to encourage numerous students to begin or continue their education by offering them scholarships for their initial or adapted food service training programs.

The Foundation also promotes education by supporting graduates of food service

training programs, with the aim of promoting excellence and encouraging careers in food service.

We also provide support to restaurateurs and their teams, for example, through the Le Collectif competition, whose launch will be announced in the next few weeks.

STAY TUNED!

If you want to become an exclusive partner for a Foundation scholarship for students in food service, please e-mail: fondationarq@restauration.org.

ÉCOLE DES MÉTIERS DE LA RESTAURATION ET DU TOURISME DE MONTRÉAL (EMRTM)

CENTRE DE FORMATION PROFESSIONNEL BEL-AVENIR, TROIS-RIVIÈRES

RESTO

PLATEAU, MONTREAL

ÉCOLE HÔTELIÈRE DE LA CAPITALE, QUEBEC CITY

MÉRICI COLLÉGIAL PRIVÉ, QUEBEC CITY

Alexandra Pietrantonio of SkipTheDishes, a scholarship partner, and recipient Asalhi Latifa

Alexandra Pietrantonio with Julien, Kerson Carl Marc Kle

Alexandra Pietrantonio with Catena Adriano

Scholarships were presented during the graduation cocktail

Scholarship students in the cooking program

Graduates of the socio-professional integration program in food service: Oumar, Gisèle, and Xavier

RESTAURANT ANNIVERSARY

Here’s to You

The ARQ Foundation is pleased to present restaurants whose creation anniversary is significant. Do you celebrate the anniversary of your establishment this year? Let us know by calling 1 800 463-4237 or by email at erichard@restoration.org. You will be able to share your pride with thousands of other restaurateurs!

20 years for Tuscanos

In business for nearly 20 years, Tuscanos restaurant is an essential stop for lovers of Italian food. Its recipe for longevity is simple: mouth-watering home-cooking, a talented team, and loyal customers. The restaurant is a Quebec City staple, with a 55-member staff that provides attentive service. Tuscanos serves Italian cuisine including pasta, pizza, its famous veal dishes, and breakfasts. The owner is also active in the community and involved in social clubs such as Le Carnaval de Québec and Moisson Québec.

15 years for Montréal Brewing

Montréal Brewing opened its doors in Montreal’s historic Griffintown neighbourhood on March 7, 2008. With its products now distributed throughout the province, the company has gone on to become a top name in the Quebec craft beer scene. Local and visiting beer lovers can buy merchandise at the shop, sip exclusive beers at the restaurant, and visit the brewery on weekends.

30 years for Bingo Saint-Eustache

Bingo Saint-Eustache, located at exit 11 of Autoroute 640 West, holds bingo every day at 1 p.m. and 7 p.m., with nighttime bingo on Fridays and Saturdays at 10:30 p.m. Boasting modern facilities, ample parking, savoury food and a smiling, dedicated staff, Bingo Saint-Eustache is sure to charm you. What’s more, its heart is in the right place as the restaurant donates more than $2 million annually to some 20 non-profit organizations in the Saint-Eustache community.

25 years for Calvi’s Bistro

Calvi’s Bistro is in the heart of Laval, open since 1998, features lounges and a dining room for gatherings of business clientele and private events for friends and families. Calivi’s masterful chef works with fresh products to prepare Mediterranean dishes that take inspiration from French, Italian, Greek, and Spanish cuisine. The seafood and grilled meats have gained a particularly ardent following over the years. The establishment also features a cellar full of wines carefully selected by the sommelier—an unmissable experience for wine lovers.

5 years for Le Mot de Tasse

Le Mot de Tasse is a cozy bookstore-café and the perfect spot to read, study, and enjoy a good conversation. You’ll find a great selection of hot and cold beverages, delicious snacks, and a wide range of books. Le Mot de Tasse also encourages creativity by organizing participatory events and exhibiting the work of local artists.

30 years for Le Montagnais

A 200-seat family friendly restaurant that also offers catering and delivery service, Restaurant Le Montagnais in Sainte-Annede-Beaupré celebrated its 30th anniversary on January 30. Its co-owners, Claude Ménard and Daniel Vermette, see to every detail to make sure that all their guests feel right at home. Claude’s two sons, FrancisOlivier and Jean Christophe, along with pastry chef Frédéric Fusey, will eventually be taking the reins, so this venerable institution is sure to have many more years of success.

Me Dominique Senécal DHC Avocats

Facebook, Twitter, and TikToK in the workplace

Most employees today spend time on various social media platforms: Facebook, LinkedIn, Twitter, Instagram, and many more. Unsurprisingly, these platforms are also being used more and more in the workplace.

The use of this technology for personal purposes during working hours may constitute theft of company time and affect employee productivity. It is therefore a sufficiently serious ground for imposing disciplinary measures.

To impose such measures, employers must have a policy and rules on the use of these technologies for personal purposes during working hours.

DECREASED PRODUCTIVITY

An employee who disregards an employer’s rules or policies constitutes insubordination. When employees use personal social media during work hours, their productivity can obviously be affected; courts have already found that inappropriate use of these technologies for personal purposes during working hours

is serious enough to be grounds for dismissal. It is important to bear in mind, however, that disciplinary measures should be applied progressively in accordance with the severity of the insubordination. Each case is unique and should therefore be assessed and processed on an individual basis.

However, every employer should have a policy on technology in the workplace, including potential disciplinary measures for infractions. This policy should also distinguish between the official use of social media (for example, for professional networking) and personal use, and specify the consequences of the latter.

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

The use of this technology for personal purposes during working hours may constitute theft of company time and affect employee productivity. It is therefore a sufficiently serious ground for imposing disciplinary measures.

Highlighting involvement of companies in our organization!

OCTOGONE COLLECTIF

GOLIVRO

The digital platform GoLivro helps you manage and optimize your delivery operations and increase profits. Our intelligent software, integrated with UEAT, automatically executes your deliveries and keeps drivers, staff, and customers synchronized in real time, making everyone’s life a lot easier.

Guillaume Belzile

Tel.: 514-831-9011 golivro.com

SOLUTION TRAVAIL GÉNÉRAL

Solution Travail Général is a placement agency specializing in international recruitment of temporary and permanent foreign workers. Concentrating mainly on recruiting foreign workers in Bangladesh, Morocco, and Tunisia, the company offers ARQ members a 50% discount on its services.

Khalid Salhi Tel.: 514-963-3349 solutiontravailgeneral.com

Octogone Collectif offers innovative technological solutions to help restaurant and hotel owners manage the challenges of the industry. The platform offers a simple and intuitive inventory system, a recipe standardization tool, an automatic price update system for products used, an employee management module, and much more.

Stéphane Grenon Tel.: 581-874-5990 octogonecollectif.com

VIBE FOODS

Vibe foods is a Quebec company specializing in the dehydration of fruits and vegetables with added value to accompany or enhance a dish. Jean Knackstedt Tel.: 514-754-4678 vibefoods.ca

EQUINOX WORLD

We have gained extensive experience in a range of areas over the years, including the recruitment of temporary foreign workers. All of our clients have continued to use our services after the first year, and the number of international workers hired has doubled from year to year.

David Schum

Tel.: 514-312-1747 equinoxw.com

CAN-AM FRUITS ET LÉGUMES

Can-Am is a Quebec company that works with the best market gardeners in the world to offer its customers fruits and vegetables of excellent quality. Can-Am also distributes more than 6,000 products from Quebec and beyond, making the company a fantastic one-stop shop for food.

Riccardo Camarda

Tel.: 514-488-1148 canamfruits.com

SÉVA NATURE

Séva Nature creates delicious and responsible alternatives to dairy products. We provide restaurants with products that are good for the community and the planet.

ONDECK CANADA

Created to support small businesses and help them grow, OnDeck is committed to providing its clients with the smartest financing solutions and superior service. The secure financing service Canadian business owners can count on.

Karine Verrette Tel.: 438-940-4899 sevanature.ca

Eddy Mazzilli Tel.: 1-877-781-0148 ondeck.ca

LAVAZZA

Lavazza is a premium coffee roaster and globally recognized authentic Italian brand owned by the same family for more than 120 years. The Lavazza Group is an international player established in Italy that operates exclusively in the coffee market.

Pascal Jourdain Tel.: 450-420-5626 lavazza.com

SANIVAC

As a leader in environmental services, Sanivac offers grease trap and septic tank cleaning services, collection and recovery of organic waste, pumping and cleaning of sanitary and rainwater pipes, and rental of chemical toilets.

Martine Larocque

Tel.: 514-453-2279 sanivac.ca

LSM AMBIOCRÉATEURS

LSM ambiocreators rents and sells sound, lighting, video and multimedia equipment, stages and other structures, curtains, LED screens and background music. With branches in Saguenay, Quebec City and Montreal, we provide installation, operation, repair, and maintenance services for gatherings, conferences, meetings, and entertainment events.

Michel Baron Tel.: 418-840-0555 ambiolsm.com

ASSOCIATION DES PRODUCTEURS DE FRAISES ET FRAMBOISES DU QUÉBEC

In 1998, Quebec producers joined forces to form the Association des producteurs de fraises et de framboises du Québec (APFFQ). The association includes more than 700 producers from all regions of the province.

Jennifer Crawford Tel.: 450-679-0540 fraisesetframboisesduquebec.com

A host of benefits, thousands of dollars in savings!

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.

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.

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!

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.

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.

Preferential Rates

Discount of up to 25%

Custom Coverage

$2,000 average annual cash return

1 .2 5 ¢/ L in Cashback

ONLINE ORDERING SOLUTION

Benefit from a 25% discount on the costs of implementing your online ordering tool and on additional modules as well as 2 menu revisions per year with UEAT.

25 % Discount

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.

50 % Discount

WASTE COLLECTION

Take advantage of preferential pricing on waste and recyclable materials collection that are adapted to your needs and environmentally friendly.

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. 15

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!

POINT-OF-SALE SYSTEM RESTAURANTS

Get 6 months free when you sign up for this POS system with simple and reliable features. This tool will help improve your operations.

6 months free

POINT-OF-SALE SYSTEM FOR RESTAURANTS

Get 25% off each year on our software solutions: point-of-sale system, table-side ordering, mobile kiosk and more! Simplify your operations by using your current equipment or investing in new, low-cost equipment.

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.

25% Discount per year

Personalized Service

$1,000 discount per case

INVENTORY MANAGEMENT FOR WINES AND SPIRITS

Get a $500 discount on the establishment of Alfred’s wine and spirits inventory management solutions. You will have access to the first digital menu with a intelligent wine list, all possible with the QR code technology.

$500 discount

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...

DELIVERY MANAGEMENT PROGRAM

Get a one month free trial and 25% discount on the annual subscription of GoLivro, a simple and optimal delivery management program.

$1,500 discount per candidate

Free trial +

25 % discount per year

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.

50 % 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.