In this new edition of Fast delivery, we will look together at the portrait of Quebec wines that we can find on the menus of our restaurants. Also, we will evaluate the positive side of the reduction in portions – and prices – that restaurateurs have started to apply.
First, yes, Quebec wines have gained a presence in restaurants in recent years, with more and more establishments offering them to their customers.
However, this presence remains relatively limited compared to other options on the wine list. According to columnist Ronald Georges, every good Quebec restaurant must now have local wines on its menu to represent its terroir. Just two decades ago, the situation was very different, with restaurateurs unfamiliar with local wines and prejudices to overcome.
Today, many Quebec winegrowers have managed to establish links with restaurateurs and sommeliers, making the presence of local wines more significant. Quebec has 158 artisanal wineries producing more than three million bottles per year, with promising growth prospects.
However, Quebec wine sales represent only 1% of the province's market, with only 6% of these sales made in restaurants in 2021. Challenges include limited production, complexity of sourcing and price comparison with foreign wines.
Despite these obstacles, Quebec wines are gaining in quality and acceptance, and more and more consumers are appreciating them for their unique characteristics. The Quebec wine industry, young and without the traditional constraints of appellations, is growing, and the future seems promising for Quebec wines in restaurants.
Then, faced with the decrease in customers and the need to maintain profitability, many restaurateurs reduced the size of portions and adjusted the prices on their menus, following the example of restaurateur Matthieu Bonneau, owner of Coup montage, in Lanaudière .
This trend, called “reduflation” by some, allows restaurateurs to more accurately assess their costs and offer more reasonable prices to customers, who are increasingly sensitive to the quality of meals and their health. The reduction in portions aims to avoid sharp price increases on menus and maintain the impression that customers are getting value for money.
However, some believe that this approach will not be enough to save the restaurant industry, which faces many challenges, including closures of renowned establishments. The Quebec Restoration Association (ARQ) emphasizes that customer perception is essential and that these adjustments must be accompanied by a satisfactory culinary experience. Price and cost management should be gradual to avoid dramatic increases and maintain long-term profitability, experts say.
Ultimately, restaurateurs are looking for innovative ways to adapt to a changing market and ever-changing customer expectations.
