Many “experts” had predicted it, and this, at the very beginning of the pandemic: there will be tons of restaurant closures or sales! While health restrictions are being dropped one after another in March, the prophecy of some is now materializing and it is interesting to see that there is a succession in the field.

Due to financial problems, difficulty hiring staff, or a combination of both, many owners have decided to sell their establishment. In some cases, it is also because the hour of retirement has come.

This has set the stage for several unique opportunities for entrepreneurs ready to invest in a new experience or to provide an associate with the benefit of their own restaurant experience.

Chez Ashton (Quebec and Beauce)

This is the case of the two owners of the Ti-Oui canteen, located in Saint-Raymond, Émily Adam and Jean-Christophe Lirette, who have just got their hands on a major Quebec institution: Chez Ashton. The young couple took three years to negotiate the purchase of the 23 restaurants, a process slowed down by the pandemic, with founder Ashton Leblond.

For the new owners, the plan remains simple: the head office will remain in Quebec, the suppliers will always be local and the emphasis will be on the consolidation of the group in the region.

But in the longer term, two or three new restaurants a year could be opened and a facelift to the dining rooms is on the table.

Pizzeria Davis (Saguenay)

In downtown Arvida, Pizzeria Davis has been delighting locals and visitors alike for nearly 25 years. This restaurant has been recognized since its very beginnings for its Boubou sauce, a secret recipe kept in a safe to which only the owners have access.

But now, after a difficult pandemic period and the lack of manpower, new owners are coming to take over!

It is the son of the founder of the Pizzeria, Jean-Daniel Harvey, and a long-time employee, Nicolas Savard, who have just acquired it. The latter started in the company as assistant manager, later became manager and here he is co-owner today!

Jean-Daniel Harvey made it clear to Le Quotidien that " the recipe and ingredients of our pizza will never change, even with the change of owners. There may be changes to the aesthetics of the restaurant, additions to the menu, but the kinds of pizzas will never change, and neither will any ingredients."

La Friterie (Sherbrooke)

In the Eastern Townships, another restaurant that has been established for decades, more precisely in Deauville, also had a happy ending. After being closed for several months in the midst of the pandemic, new owners are planning a reopening in the coming weeks.

Pierre-Yves Roberge and François Raymond plan to keep the winning recipe of this restaurant, which is well located a few steps from a residential area and a municipal beach. Moreover, delivery could be added to the restaurant service for the summer period, just to take advantage of the traffic of boaters on the neighboring lake.

Roberge has already managed several restaurants, especially in Magog, in recent years. For his friend and co-owner Raymond, this is a new adventure, having mostly experience in customer service. However, cooking is a real passion for him.

Chez Morasse (Rouyn-Noranda)

Finally, another real institution will change hands in the next few weeks, at least we hope so, because it is inconceivable that Chez Morasse will close its doors for good!

After nearly 50 years in business, the current owners wish to pass the torch. Currently, the father-daughter duo Morasse manages the restaurant, but the retirement age is fast approaching for the father, Christian, and other projects interest the daughter, Florence.

The restaurant remains open until new owners and investors come forward and the projects do not stop: workers from Benin are expected in a few weeks and a new decor project is in the pipeline.

Moreover, Christian Morasse indicates that the future is promising for the restaurant because residential developments are going well in the Vieux-Noranda district.

Who is feeling lucky?