Posted at 6:00 a.m.
The hour of the first service rang Monday in the dining rooms of Quebec, after a month-long closure. Although restaurateurs and distributors are delighted with the resumption of activities, several owners, who expect a more “soft” start, calculate that they will not be able to return to full profitability for several months, since restrictions force them to reduce by half. their carrying capacity.
For most regions of Quebec, this is the third reopening in two years. Once again, the labor shortage adds to the difficulties.
“It is certain that the stakes in terms of profitability are there. We pay 100% of the fixed costs, even if we are at 50% capacity”, recalls Benjamin Chèvrefils, vice-president of the ZIBO Group! (ZIBO! and Vertigo restaurants), whose 10 establishments are located in the greater Montreal area.
“Yes, it’s going to be easy,” admits Mr. Chèvrefils, adding in the process that he still wanted to open as quickly as possible. “If the government stops playing yo-yo and leaves us open, I think that when the terraces reopen, we should be able to reach profitability. The sinews of war is to stop closing, opening, closing, opening. »
We are not made to open at 50%. This morning [lundi], we had full restaurants. You turn away customers the first morning.
Pierre-Marc Tremblay, owner and chairman of the board of Pacini
At the Association Restauration Québec (ARQ), the vice-president of public and governmental affairs, Martin Vézina, also reminds us that a reduced reception capacity does not reduce all costs in the same proportion. “The rent will remain the same, regardless of the number of chairs. In the kitchen, we will try to keep all the staff so as not to lose them. Cooks are a rare commodity. At 50%, it is sure that it is very difficult to be profitable, he adds. We will try to achieve zero costs. There are restaurants that their Valentine’s Day reservation book is quite full, but there is a capacity limit, so it fills up faster. »
According to Mr. Vézina, some restaurateurs can “manage to be profitable” thanks to deliveries and take-out orders.
“It helps us a lot,” confirms Peter Mammas, president of Foodtastic, a group that notably owns La Belle et la Bœuf, the Benny, Au Coq and Fusée rotisseries. He also affirms that, with the current sanitary measures, his group will reach 80% of its turnover. There is, of course, take-out, but Mr. Mammas also says that traditionally his dining rooms were never full at the start of the week and that it is mainly Thursdays, Fridays and Saturdays at 50% capacity that make a difference.
“Of course it’s easier [quand on fait des commandes pour emporter] “, also believes Josée Vaillancourt, director of communications of the St-Hubert Group. “But it’s never as profitable as having a full dining room. »
When seated in a restaurant, customers are more likely to treat themselves to extras: starter, glass of wine, dessert. “This is what becomes interesting for restaurateurs. »
She nevertheless points out that the reminder of employees allowing everyone “to get back in the bath” is one of the positive points of this reopening.
Slow start at distributors
On the distributor side, the phone has obviously started ringing again since the Legault government gave the green light to restaurateurs. This time around, however, things seem to be going more smoothly. “It is the least violent of the three reopenings”, supports Guillaume Dubois, regional president of the distributor Sysco Greater Montreal. His company has more than 3,000 clients in Quebec in the hotel, restaurant and institutional (HRI) sector.
PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION
Guillaume Dubois, regional president of distributor Sysco Greater Montreal
“There has been a notable increase in the volume of requests from restaurateurs, he assures us, but I would say that it is the smallest increase that we have had. »
In recent openings, Sysco saw an increase of about 20% to 25% in orders, while this time they have increased by 10% to 20%. Fresh produce and food for preparing lunches are particularly in demand.
“In catering, after the Holidays and until March, this is the least busy period, explains Mr. Dubois to explain a quieter return to activities. And there are some restaurateurs who have decided to postpone their reopening. Peak dining season begins in May. »
Martin Vézina, of the ARQ, is also betting on the summer season, provided that the government makes certain reductions and allows tables to be added. “If we operate with a 50% capacity model, yes, it will take a long time to return to profitability. Food inflation will continue for how long? Are we going to have more troubles with the supply chain? Are we going to have enough employees to have the capacity to generate the required sales? There are unknowns that remain. »