The Chic-Chocs mountain inn is getting a makeover. The Société des establishments de plein air du Québec (SEPAQ) is currently carrying out work worth $ 1.1 million to redo the exterior envelope of the upscale establishment located in the mountains of the wildlife reserve. from Matane, on the border with the Parc de la Gaspésie.
Guy Laroche, manager of the hostel for 11 years, explains that the particular climatic conditions observed on the hostel site accelerate the wear of materials, including the windows which are also part of the current renovations.
“The building is on a promontory. There’s nothing really hiding it, so it’s weather-lashed. Here, it is high winds, rain, extreme cold, so the degradation occurs more quickly, ”says the manager of the hostel.
Booming business
After the first years of adjustment, the Auberge des Chic-Chocs is now generating profits, says Guy Laroche. “The occupancy rate exceeds 99% in winter. It has always been very, very good in winter. At the beginning, we were mainly aiming for that season, with off-piste skiing, among others, for which we were really pioneers, ”says the director, who adds that the improvement of the sales system and the implementation of shuttles daily between Sainte-Anne-des-Monts and the inn led to significant business growth in summer. “From there it exploded. We have gone from around 30% occupancy rate to over 90% at the moment. “
Despite the charm of the site located 67 kilometers from the coast, recruiting staff remains a challenge. “It’s not easy in the heart of downtown Montreal, so it’s even more difficult here,” admits Guy Laroche, who also points out that you need a special profile to work in an isolated inn in the mountains, like the one Chic-Chocs. “You have to love life together and life in nature, that’s for sure. But the most important thing is to love people. “
The Auberge de montagne des Chic-Chocs is celebrating its 16th anniversary this year. It has 18 rooms and can accommodate a maximum of 36 people at a time. Sixteen employees are permanently on the site including guides and kitchen staff which, according to Guy Laroche, represents the part of his work that has changed the most in a decade. “We have a lot more dietary restrictions, allergies, special diets and things like that, which are requested of us by our customers who we contact before their arrival in order to welcome them properly. “