In this new edition of our quick release, we will discuss with you the franchise model. Is it still viable? We will also introduce you to a new concept of a quick meal vending machine and, finally, give an update on the arrival of the sustainable restaurant Alentours.

Let's start with a summary of the article published in La Presse on the world of franchises in Quebec. Franchised restaurants face a double challenge when it comes to inflation, as they have to deal with the crisis without having all the tools at their disposal. However, the restaurateurs interviewed by La Presse agree that this business model is profitable and that it makes it possible to better deal with crises. Certain crucial decisions, such as the price of menus, the choice of suppliers or opening hours, may be beyond the control of franchisees.

While Tim Hortons' parent company recently released financial data indicating that franchise restaurants were less profitable than four years ago, chain affiliates interviewed by La Presse say business is good, even in the face of the inflation. The franchise model offers some stability, but restaurateurs must be prepared to work hard. Both franchisees and franchisors admit that decision-making autonomy is much less than for independent owners. Franchisors control the entire supply chain. Menu prices are also often beyond the control of franchisees.

Let's continue with Minute Pizza, this fast food company that has installed vending machines in Mauricie. These allow you to order and receive a hot meal in three minutes. The operation of the machines is simple, with a menu displayed on a 65-inch digital screen, allowing you to place your order. The meals are prepared at the plant located in Trois-Rivières and transported in a refrigerated truck that can hold 1,200 meals, to fill the vending machines three times a day.

This formula meets a need for fast food, especially for workers with atypical hours, and the company plans to install 200 machines in the province by the end of the year.

Alentours, a restaurant located in Quebec City, sources its supplies only within a radius of 150 kilometers, with the exception of three ingredients: salt, yeast and milk. The chef and his team work with around 65 independent and eco-responsible producers to create their menu. The wine and cider list comes from a radius of 250 kilometers. The restaurant has been recognized for its sustainable practices and was named one of Canada's Best New Restaurants 2022.

Planning is key to maintaining a varied menu, but seasonal constraints are a significant challenge. Products that cannot be used immediately are preserved by pickling, lactofermentation, canning or freezing. Surroundings generates no waste and does not use gas stoves. The restaurant prioritizes the customer experience by providing information on their sustainability practices and local sourcing. The restaurant's dishes are prepared with a wide variety of ingredients that reflect previous and current seasons.