Quebec’s restaurant industry struggling with a lack of supplies and staff: report
MONTREAL – A new report from Montreal’s leading business support organization has identified supply and staff shortages as key issues that must be addressed in the restaurant industry if it hopes to bounce back from a year of decimating pandemic of COVID-19.
The Chamber of Commerce of Metropolitan Montreal 54 pages “Independent chefs and restaurateurs in Quebec gastronomy: a lever for the economic recovery of Montreal and Quebec” The report presents an impact study and a roadmap which proposed to introduce a new association which would serve as a “mobilization vehicle” for the industry which “will be a hybrid between a cluster, an alliance and a community of practice” .
The report shows that 22 percent of kitchen staff quit their jobs during the pandemic due to extended shutdowns and enrollment in chef schools fell 33 percent.
One of the report’s proposals therefore suggests developing cooking professions in partnership with schools to increase enrollments and fill staff gaps.
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 the ecosystem of niche producers “by strengthening and structuring their relationship with major restaurateurs to accelerate innovation and facilitate its financing”.
The report also suggests accelerating the introduction of technology into the industry and âincreasing the international influence of Quebec gastronomy, in partnership with organizations that make it their main mission, for example Tourisme MontrÃ©alâ.
The report was initiated by Signe Toque! Chef Normand Laprise and Montreal Plaza Chef Charles-Antoine Crete, and led by consulting firm IdeesFX.