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Fast delivery: local purchase, sugar shack and La Cage

Fast delivery: local purchase, sugar shack and La Cage

On the menu of this new fast delivery, we will tell you about the 100% local challenge that will not finally take place in Sherbrooke, the sugar shacks that are in danger due to the current crisis and the Cage which comes to the rescue of its employees and slashing expenses.
First, Destination Sherbrooke, in association with the local World Cinema Festival, launched a challenge for ten restaurateurs: prepare 100% local plates throughout the month of April by incorporating local flavors. The activity was of course canceled due to the COVID-19 pandemic. The participating restaurants were OMG Resto, Méchant Steak, L’entre’Amis, Savo, Lo Ré, Bistro DT, Tapageur, Da Toni, Kalypso and Overflow. Hoping that it is only part discount for this excellent idea highlighting the local producers.
Also, the global crisis we are currently experiencing could not have come at a worse time for the province's sugar shacks. With the social distancing and confinement measures currently in place, the cabins are deprived of income. In addition, the owners were ready, having started the work and having spent money knowing that the money was going to come in along with the customers. This time, they have no income and wonder how they will be able to repay their debts. They are therefore asking for special government assistance, in addition to that granted to restaurants.
Finally, the Sportscene Group, owner of the Cage and Moishes, reports that some establishments are still open by offering home delivery or take-out orders. Also, the sale of products in grocery stores continues and is even growing compared to the same period last year. In addition, the Group has started distributing one meal a week to its temporarily laid off employees, has given royalty holidays for an indefinite period to the 11 franchisees in the chain and announces that the president is waiving all remuneration for the duration of the crisis and that the salaries of senior executives, members of the management committee and restaurant management teams have been significantly reduced.

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