This new edition of Fast Delivery will introduce you to a new web series that aims to shed light on the positive aspects of the restaurant business, describe the growth of the restaurant C'est Belge's products in supermarkets and highlight the success obtained by the Chinese resto-bar Gon BUI in Laval.
First, the web series Le resto d’après invites us to follow some young Quebec chefs who have faced the pandemic and had to rethink their profession. As was the case with the general population, these young people were forced to make many changes in their personal and professional lives, fortunately for the better. At least that's what director Bruno Florin is trying to demonstrate during the six episodes available on the Mordu platform.
In the same breath, he wishes to show another facet of the restoration than the always negative one that has been conveyed for two years. During his meetings, he discovered simple, feverish and sensitive people. Far from the model of the big stars who make the rounds of the big television shows. With this series, you will discover yourself chefs who are also fathers and mothers who aspire to a certain quality of life in a balanced environment.
Next, the Granby-based restaurant C’est Belge has the wind in its sails and the owners are currently working on several projects. The most important, however, is the development of a waffle factory which will mainly be used to supply the hundred points of sale of their star product “Les gaufres de Liège”. It is that in recent months, these waffles sold in supermarkets have continued to gain followers and the production in the kitchens of the two restaurants was no longer sufficient to meet demand. According to the leaders, an investment of approximately $150,000 will be necessary just to buy the new equipment.
Liège waffles are currently available in two varieties. But with this investment, new product development could be created. The owners also want to use this new production space as a central kitchen for the two restaurants and take advantage of it to increase their catering service offer, which is in growing demand.
Finally, success was not long in coming for the Chinese restaurant-bar Gon Bui, which opened on the same date last year, in the midst of another pandemic wave and health restrictions.
Thus, after 12 months of operation, the five co-owners can say mission accomplished and even boast of having exceeded their forecasts. Many factors can explain this success: the location (close to Carrefour Laval), the large parking lot, the decor (large windows for light, a tree of red envelopes imitating a Chinese tradition and pillars reminiscent of those of an ancient temple) and of course the kitchen (dishes to share tapas formula and street truck).
Moreover, it is now possible to go to brunch. And beware, because the experience must be lived within the four walls of the establishment, the restaurant does not offer any take-out or delivery.
