In this new edition of Fast Delivery, let us present 3 different files to you: first the Restaurant Loumi Mtl, then a young successful 26-year-old entrepreneur and finally the continual challenge of the owners of Ogari San.

First, a new restaurant in Montreal, Loumi Mtl, offers a menu based almost 100% on halloumi cheese. The menu includes burgers, sandwiches, bites, poutines, cheese sticks and chicken specialties, all made with halloumi cheese. Salads are also available for healthier options. The restaurant offers a relaxed atmosphere and is a must stop for cheese lovers. Loumi Mtl also offers delivery to facilitate the discovery of this new restaurant.

Then, it's always a pleasure to share good news with our readers, like this one involving 26-year-old entrepreneur Keven Cormier. Indeed, he already owns two Subway restaurants despite his young age. His desire to surpass himself and the adrenaline of the job pushed him to embark on catering despite the challenges. Having already had experience in business management, he is aware of the work required to maintain and rebuild a restaurant's reputation. Despite the difficulties, he is working on two new Subway projects in Cabano and Dégelis. Its two current restaurants are open daily from 7 a.m. to 10 p.m.

Finally, we invite you to celebrate ten years of Ogari San by discovering their eco-responsible objective. The co-owners of the Ogari San banner, David Trudeau-Fournier and Alexandra Joly, favor an ecological and local approach for their restaurants. They opened their first branch in 2013 in Sainte-Foy and a second in the Saint-Roch district four years later.

On their menu, they offer chirashi-based dishes, inspired by Japan rather than Hawaii, using plant and animal proteins. They source animal protein locally by working with producers of antibiotic-free pork, free-range chicken, and other ingredients. Despite the challenges of the high price of local products, they seek to make their options affordable for customers.

Restaurant owners also offer a variety of vegetarian dishes based on tofu, cashew nuts and karaage cauliflower. Their approach is helping to save endangered species like salmon, the price of which has doubled due to drought in British Columbia. They are aware of the environmental impact of packaging and seek to use biodegradable and reusable materials.

Recently, they introduced a consignment bowl to reduce waste at their Saint-Roch branch. Their journey has been punctuated by trial and error, but they remain committed to their eco-responsible values. They continue to adapt and seek to make a positive difference in the restaurant industry. The co-owners consider local and ecological sourcing an important part of their identity.