Quebec restaurant industry struggling with a lack of supplies and personnel: report

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MONTREAL – A new report from Montreal’s leading business support organization has identified supply and personnel shortages as key issues that must be addressed in the restaurant industry if it is to bounce back from a year of pandemic decimating COVID-19.

The 54-page report of the Chamber of Commerce of Metropolitan Montreal “Independent chefs and restaurateurs in Quebec gastronomy: a lever for the economic recovery of Montreal and Quebec” presents an impact study and a roadmap that proposed the setting up of a new association which would serve as a “vehicle lever” for the industry which “will be a hybrid between a cluster, an alliance and a community of practice”.

The report shows that 22% of kitchen staff quit their jobs during the pandemic due to extended shutdowns and enrollment at chef schools fell 33%.

One of the report’s proposals therefore suggests developing cooking professions in partnership with schools to boost enrollment and fill staff shortages.

The report also notes that the niche product network saw a 25 to 35 percent reduction in product offering for chefs and restaurateurs.

Another suggestion in the report is that the association develop an ecosystem of niche producers “by strengthening and structuring their relationship with major restaurateurs to accelerate innovation and facilitate its funding”.

The report also suggests accelerating the introduction of technology into the industry and “increasing the international influence of Quebec gastronomy, in partnership with organizations that make it their main mission, for example Tourisme Montréal”.

The report was initiated by Signe Toque! Chef Normand Laprise and Chef Charles-Antoine Crète from Montreal Plaza, and led by consulting firm IdeesFX.


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