Through all the bad news, we hear positive announcements that do good. Here is a summary of the latest happy developments in the restaurant industry in Quebec:
Pacini
Yes, we were talking about it recently, the Pacini chain is also going through a difficult period https://restoenligne.com/news/show/la-cage-casa-grecque-et-pacini-ont-aussi-leur-part-de- difficulties, having even placed itself under the protection of the Bankruptcy and Insolvency Act on July 9, declaring debts of nearly $ 10 million.
Never mind, a new restaurant opened its doors last month in Drummondville. This franchise, operated by the same owners as the Best Western Hotel, will accommodate 220 people in the dining room, bar and terrace.
The opening was delayed by about two months due to the circumstances of the pandemic.
Moreover, the Drummondville branch is associated with the Fondation Center Normand-Léveillé so that a dollar will be given to each purchase of a Bolognese lasagna.
Mr. Puffs
Since the launch of his food truck in 2004, Pandelis Siounis has never stopped believing in his product, which is the manufacture and sale of donuts of Greek origin, officially called loukoumades.
After touring festivals in Quebec, Mr. Puffs finally set foot on the ground by opening his first restaurant in 2010. A few years later, the owner developed a franchise system that enabled him to open 20 pastry restaurants. in Quebec.
And lo and behold, just a few weeks ago, a new branch opened in Florida. This first foray into US territory will not be the last as the group wants to expand its franchises also in California, Texas and New York by the end of the year.
Then at the start of 2021, ten additional new branches should be opened in Quebec in addition to making a breakthrough in the Ontario market.
Prank Wine
In Sherbrooke, a new restaurant has also opened its doors, focusing on a concept of a local and warm, seasonal culinary experience and also promising a selection of natural wine from North America.
Le Vin Polisson, located in a very small room that has long housed the oldest restaurant in the city center, will only accommodate 25 people. This ties in very well with the other part of the concept of conviviality and proximity.
Local procurement and food autonomy is a philosophy that will be translated into a culinary concept at Vin Polisson.
Also, a ready-to-eat counter is available where you can also order your wine to take out!
