According to a portrait of the restaurant industry established by the Association des restaurateurs du Québec (ARQ), 369 restaurants went bankrupt in Quebec in the year 2014, two thirds of the number of bankruptcies reported to restaurants Canada. Following this, many have asked if there would be too many restaurants, especially in Montreal and Quebec.
This question is difficult to answer. If it is estimated that Quebec has a restaurant for 369 people and that Montreal is one for 373 inhabitants (against 450 for one by Manhattan), columnist François Bourque cautions that the problem "is perhaps not that Too many restaurants, but there is enough money to spend on the number of restaurants. "
Region, the response may vary, depending on the situation. Eliane Thibault, Editor for EstriePlus.com reports that Sherbrooke has a restaurant for 588 people while Joliette has a restaurant for 311 people, placing it in first place in Quebec City on the supply of food per capita. At the other end of the ranking, Rouyn-Noranda has a restaurant for 860 people. What about elsewhere in the province? We looked at the 'economic development' appearance in three different regions.
Plessisville and the MRC of Maple
According to Simon Houle, tourism advisor for Tourism and Culture Maple, there is not too many restaurants in the area. There would rather a "natural purification" between heads making use of creativity and those who are unable to hold their own game. He also adds that the MRC is fortunate to live a different situation from the major centers, where he is a high turnover of restaurants. Since ten years, Plessisville area experiencing a diversification of supply at the restaurants
"We clung to many snacks, and there he developed fine specialties in the eleven municipalities of the MRC says Houle. It goes from the local cuisine in a gourmet five-course dinner at a table that allows us to eat a salad with vinaigrette cedar or just a lovely three course meal at very affordable prices, but being a kitchen more an interesting snack. And snacks always have a place with good places to potatoes. "
Montmagny and Montmagny RCM
The variety of restaurants is also present in this region, but Dominique Gaudreau, business development coordinator for the City of Montmagny, recognizes that there are certain periods in the year when it is not easy for restaurateurs. Fortunately, those of Montmagny can count on workers who will eat at dinner time, as well as local families who visit the city during weekends.
About the number of restaurants, Ms. Gaudreau admits she "just [a] not mean that there are too many, but it is certain that we will eventually reach saturation if it adds four or five more. "This of course depends on the type of restaurant and it adds that novelty is always welcome in order to attract more people from outside.
Ville-Marie and the MRC Témiscamingue
In this region, the diversification of restaurants is present. For example, since 2014, there is a street food truck called Smoked Pig. However, according to Guy Trépanier, Executive Director of the Témiscamingue Development Corporation, restaurateurs must manage a balance between local customers and tourists:
"The restaurants challenge when there is a diverse range of catering services, a broad range of products in a small population, it means that you have a local customer base, but the tourist clientele is critical during the season touristic. If you do not have the tourists, you can not ensure the viability and development of your restaurant. If you just have your tourists, there will be certain months of the year when you will not be able operate too. "
He adds, regarding the number of restaurants, it's hard to say whether there is enough or not. During a financing of a project, such as a restaurant, "one must always pay attention to, facilitating the establishment of one, we should not do so at the expense of another, of generate cannibalism, "he explains. A conservator should expect to compete with other restaurateurs, but also to work with them, for example when tourism-related events.
Regardless of the region, the conclusion seems the same: the more diversity in restaurants, unless they have to divide customers. For his project to survive, the restorer should not only think of his product, but also to its competition. Somehow, he must act like an entrepreneur. And you, do you think there are too many restaurants in your area or some restaurants term diversity?
