The Chamber of Commerce of Metropolitan Montreal today unveiled the study Independent chefs and restaurateurs of Quebec gastronomy: a lever for the economic recovery of Montreal and Quebec. This report, produced with the support of the Ministry of the Economy and Innovation, is part of Relançons MTL, more specifically of the Chamber's “I like to work downtown” project. It emanates from the mobilization of the gastronomy sector and presents the conditions to be met to accelerate the evolution and development of the gastronomy sector and niche production in Quebec.

“Montreal and Quebec are internationally recognized for the dynamism of their gastronomic scene. It is distinguished by the quality of its establishments, the reputation of the chefs who run them, as well as the diversity of the niche production ecosystem. It is all the more impressive that the gastronomy sector has developed organically, without targeted support from governments. The pandemic, however, brought the sector to a halt and shook the gastronomic capital of Quebec. This study, undertaken thanks to the mobilization of chefs from 50 major tables in Montreal and Quebec, aims to promote the restart and the contribution of the sector to our economy. The collective that is created today will work with the ecosystem to ensure the development of gastronomy and its influence, while strengthening the positioning of the metropolis and the province as a major gastronomic destination in North America. I would like to salute the leadership of the leaders mobilized and of the Minister of Economy and Innovation, Pierre Fitzgibbon, ”declared Michel Leblanc, President and CEO of the Chamber of Commerce of Metropolitan Montreal.

“The Quebec gastronomic sector contributes to the influence of our producers and our companies specializing in local products. We must put in place the means to help this industry so that it can succeed and contribute to the economic development of all regions of Quebec. The study unveiled by the CCMM is an important step in this direction, and we want to continue supporting this initiative, ”said Pierre Fitzgibbon, Minister of the Economy and Innovation.

“At a time when food autonomy is establishing itself as an ideal to be achieved, it is important to remember the invaluable contribution of chefs and restaurateurs in promoting Quebec foods. Their know-how and their passion make them true ambassadors to promote the quality and diversity of local products in all regions of Quebec. In addition to increasing the opportunities for consumers to savor local products, the restaurant sector's activities are distinguished by the proximity of business relationships with local producers and processors. They constitute a vector of growth by allowing the Quebec biofood sector to create wealth, added value and jobs ”, indicated André Lamontagne, Minister of Agriculture, Fisheries and Food of Quebec and Minister responsible. from the Center-du-Québec and Chaudière-Appalaches region.

“The COVID-19 crisis and the subsequent health measures have been a real shock for our sector. We realized that we were neither mobilized nor organized to ensure the development of gastronomy in Quebec. While the crisis has shaken the sustainability of Quebec's gastronomic capital, it is imperative to learn from this ordeal and take strong action for the future of the culinary arts in Quebec, ”added Normand Laprise, chef and owner of the Cracked!

“Today's gastronomy is the result of our history and our geography. The rise of Quebec culinary culture is closely linked to the emergence of niche producers, but also to the constant renewal of the talent pool, which comes from all over the world. Going further will require that we organize ourselves to pull the entire gastronomic ecosystem upwards, with rigor, creativity and passion, ”continued Charles-Antoine Crête, chef and owner of Montreal Plaza.

“Culinary culture is at the heart of Quebec culture. We cannot afford to lose the little gastronomic capital that we have built up over the years. It is time to develop a common intelligence in the sector, everywhere in Quebec, ”continued Colombe St-Pierre, chef and owner of Chez Saint-Pierre.

“We've been trying to bring together for years to go further. We really have to put our energies together and stop scattering. We must also convince a new generation of chefs to embark on the adventure and continue to develop Quebec gastronomy, ”concluded Daniel Vézina, founding chef of Laurie Raphaël.

The study made it possible to highlight several observations on the gastronomy sector:
Among the ~ 21,000 restaurants in Quebec, ~ 550 are the main drivers of the development and influence of Quebec gastronomy
These ~ 550 restaurants have combined revenues of $ 1.1 billion and generate 18,700 direct jobs
Between 21% and 34% of the customers of these ~ 550 restaurants come from outside Quebec, gourmet tourists who generate direct tax revenues of $ 82.3 million per year for the governments of Quebec and Canada.
These ~ 550 restaurants are at the heart of the development and dynamism of an ecosystem of ~ 350 niche producers, a growing sector that nurtures links between the metropolis and the regions and that generates combined revenues of $ 199 million per year.
These ~ 550 restaurants also play a major role in the adoption of local products by the general public, for example the promotion of Quebec wines and spirits, in addition to having a leverage effect on the development of the neighborhoods where they are located.

The study made it possible to identify certain recommendations and possible solutions, including the establishment of a mobilization vehicle for the gastronomy sector. This vehicle, which would be a hybrid between a cluster, an alliance and a community of practice, would have the mission of accelerating the evolution and development of the gastronomy and niche production sector by focusing on mobilization and partnerships. to create value-added projects.

In particular, it will make it possible to:

develop the ecosystem of niche producers by strengthening and structuring their relationship with major restaurateurs in order to accelerate innovation and facilitate its financing;
promote and develop food professions and, more specifically, cooking professions, in partnership with existing training establishments;
structure research and development in the gastronomy sector, including the acceleration of the use of technologies;
enhance the international influence of Quebec gastronomy, in partnership with organizations whose primary mission is, for example Tourisme Montréal.

About the study Independent chefs and restaurateurs of Quebec gastronomy: a lever for the economic recovery of Montreal and Quebec This study was developed by the Chamber of Commerce of Metropolitan Montreal and carried out by the firm IdéesFX, thanks to the financial support from the Ministry of the Economy and Innovation. The project, which is based on the mobilization of the gastronomy sector, was launched at the initiative of Normand Laprise of the restaurant Toqué! and Charles-Antoine Crête from the Montreal Plaza restaurant. It is part of the CCMM's “I love to work downtown” project.

About the Chamber of Commerce of Metropolitan Montreal (CCMM) With a network of 8,000 members, the CCMM acts on two fronts: bringing the voice of Montreal's business community and offering specialized services to businesses and their representatives. Always up to date, she is involved in issues that are decisive for the prosperity of businesses and the city. With the support of its Acclr experts, the CCMM aims to accelerate the creation and growth of companies of all sizes, here and internationally.