On the menu for this new delivery edition, we are pleased to announce a wave of hiring among restaurateurs in Quebec in anticipation of the reopening of dining rooms, we will also unveil the plans of some restaurateurs who wish to open their heated terrace by the end of winter and the acquisition of Second Cup by a Quebec company.
First, finally some good news, one of the first in the past twelve months. We know that the dining rooms located in the orange zone can now accommodate customers, obviously under certain conditions. When the Quebec government announced this new permission, it seemed that a wind of optimism and hope blew through all restaurants in Quebec, even those still located in the red zone, because they started the recruitment of new employees, both in the dining room and in the kitchen. These restaurateurs are planning a big departure as soon as the government announces color changes.
Until then, other restaurateurs are working hard to convince Public Health and the government to allow them to temporarily reopen their heated terrace in the red zone. They obviously argue that these spaces are located outdoors, a place where the virus is transmitted less and which remains safer than an indoor dining room. According to them and several experts, the opening of the terraces would become a security measure aimed at boosting people's morale while replenishing the coffers of traders. Will the government lean in favor of this new measure or did it prefer to wait for the transition to the orange zone?
Finally, Foodstatic continues to grow through another important acquisition. In fact, the Quebec company has just acquired the vast majority of Second Cup's assets, nearly 190 branches across the country, and hopes to move the chain's head office to Quebec in the near future. Subsequently, over the next few years, Second Cup will take on a new direction, will be modernized and new branches will be opened in order to compete with Starbucks, a foreign chain. "I hope Quebeckers will buy more coffee from a company here," said Foodstatic President and CEO Peter Mammas.
