The Canadian dollar has declined significantly in recent weeks, approaching the value recorded in 2002, which stood at 61.79 ¢ US. For consumers, it means higher costs for products such as clothing, electronics and fruits and vegetables. Indeed, because 81% of fruit and vegetables consumed in Canada are imported, they could cost between 4 and 4.5% more expensive during the next year. Can an increase of this magnitude affect restaurants?
Outpost: Maison Wakeham
Located in Gaspé, Maison Wakeham is both hostel and restaurant. At the time of writing this article, the property is closed for the winter season, which did not prevent her owner, Desmond Ogden, to answer our questions. This gives importance to the freshness of fruits and vegetables for the composition of meals. Indeed, a combination of 5 to 6 fresh vegetables is found on every plate at dinner time. As for fruits, they are used for lunch.
In case cauliflower continue to cost $ 6 per unit, Mr. Ogden would not hesitate to opt for other less expensive vegetables. This would not be the first time in terms of adaptation: when the price of Angus beef has increased in 2015, he had to adjust the price of the dishes including meat, that is to say increase each flat from January to February $.
"We have two options, says Ogden. Either we increase the prices of our dishes, whether we change our menus. If we talk about the meat was less expensive cuts of meat. I know that there are companies that, instead of filet mignon, have changed for the steak or the steak. "
Vegetarian and vegan restaurants: Sixty five
For this restaurant in Lévis, the rising price of fruits and vegetables may have an impact on its budget. Fortunately, his owner, Geneviève Brunet, can rely on the variety of its menu: "I have the advantage of having host tables that I adapt according to what is available to potential price but if I had a set menu, if I had to buy cauliflower three weeks ago, I would have as big problems. "
She admits to looking forward to the summer to buy local. Prices between summer and winter, there is a big difference ranging from double to triple the summer price. Meanwhile, she opts for root vegetables, carrots, squash, pumpkins ... In summary, vegetables that keep well.
The opinion of the Association des restaurateurs du Québec (ARQ)
According to the spokesman of the ARQ, François Meunier, the rising price of fruits and vegetables is currently the subject of the hour. The pressure becomes stronger for restaurateurs, who must not only cope with the rising price of meat, but also fruit and vegetables. Not only restaurateurs have lower profits, they also face a reduction of their clientele. According to the Institut de la statistique du Québec, Quebecers have the lowest income in the country.
If restaurateurs must be creative and avoid foods that are experiencing significant increases, Mr. Meunier explains that ARQ found another solution: "We have developed in recent years a purchasing program that allows our Members enjoy discounts, rebates on a range of products and services. "Result: $ 1.5 million in rebates for purchases of $ 65 million.
For now, it is still early to assess the impact of rising prices of fruits and vegetables in restaurants. By cons, once the seasonal products available, we will have a better idea of ??the situation. This is a story to follow ...
