Because as soon as Prime Minister François Legault ordered the closure of restaurant dining rooms in March 2020, restaurateurs were told to reinvent themselves in order to survive and get through this ordeal. Now, five waves and four closures later, restaurateurs still feel the need to think outside the box to continue living from their passion. Here is what is available to them now.
At first, some of them might be tempted to rely solely on promised government assistance, such as loans or non-repayable grants. The government has been quite creative since 2020 with the programs in place.
There are also the political parties of the opposition which suggest to the CAQ government to put in place other financial solutions.
First, the Parti Québécois is offering to pay 50% of the bill for customers who go to the dining rooms on Mondays, Tuesdays and Wednesdays in February, up to $25. These are obviously the least busy days in restaurants.
Chef Paul St-Pierre Plamondon points out that the project was implemented in the United Kingdom and that the clientele responded in large numbers and allowed a certain recovery of the economy and raised the morale of clients, employees and employers.
Also, Québec Solidaire is offering to give $100 in gift certificates to each Quebecer who currently receives the solidarity tax credit, ie more than 3 million people. They should spend this amount in a local restaurant, which excludes the big chains.
But there are also entrepreneurs who prefer to take the bull by the horns, expect nothing from the government, double their efforts and come up with ideas that are out of the ordinary on their own.
In terms of new trends noticed around the world, note the new principle of restaurant subscriptions. This is an interesting way that allows managers to diversify income, build customer loyalty and ensure turnover.
The principle of subscriptions is well known these days, whether for a subscription to a service like Amazon Prime, Netflix or ready-to-eat meals.
How to apply it to restoration? Some offer the delivery of a table d’hôte for two every month, give up to five coffees a day or even dishes at exclusive prices and priority for reservations.
There is also the trend of pop-up restaurants. This phenomenon was first popularized for luxury boutiques around Christmas. Now restaurants are trying the same experience, regardless of the season.
We saw it during the most recent closing of dining rooms in December. Three partners got together and decided to open a heated terrace called "Fifth Wave" by offering dishes prepared in the Kamúy restaurant.
The same principle is sometimes applied in a bar or an art gallery. Will we see more such examples in the coming months?
Finally, several Quebec restaurateurs are studying the possibility of offering a terrace space 12 months a year. Usually open from May to October, the terraces allow restaurateurs to generally double their reception capacity and, therefore, their turnover.
This is why we are seeing more and more covered terraces from October with well-positioned patio heaters to ensure customer comfort. A heated floor is sometimes installed, which helps keep customers' feet warm.
Will all the effort and money invested by restaurateurs allow them to pursue their dreams? Or will other unpleasant surprises related to the pandemic continue to slow them down?
