Diapositive 1

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Québec Foodservice Oportunidades de mercado
September 2009
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Presented by
www.hrimag.com

• Robert Dion, Publisher
• rdion_at_hrimag.com

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In collaboration with
The Quebec Restaurant Association www.restaurateur
s.ca
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Summary

• Market description
• Food Products and trends
• Top Quebec chains
• Our cuisine and how to adapt
• About selling to Quebec

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MARKET DESCRIPTION
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MARKET DESCRIPTION
FOODSERVICE DEFINITIONS
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MARKET DESCRIPTION
MARKET BREAKDOWN
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MARKET DESCRIPTION
COMMERCIAL FOODSERVICE BY PROVINCE
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MARKET DESCRIPTION
CHAINS VS. INDEPENDENTS- MARKET SHARE
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MARKET DESCRIPTION
SHARE OF TRAFIC BY DAYPART
SHARE OF DOLLARS BY DAYPART
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MARKET DESCRIPTION
WERE CANADIANS SOURCE THEIR MEALS-2008
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MARKET DESCRIPTION
WHAT MAKES THE QUEBEC CONSUMER DIFFERENT?

• Latin origin and culture
• French speaking
• European tradition
• Epicurean
• Not as much American influenced
• Eat normal size portions
• Stops for lunch (dine and wine)
• Will eat complete breakfast (eggs,meat,fruit)
• Eats rich protein meals (cold weather)

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PRODUCTS AND TRENDS
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PRODUCTS AND TRENDS
TOP 10 FOODS- 2008
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PRODUCTS AND TRENDS
TOP 10 BEVERAGES- 2008
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PRODUCTS AND TRENDS
WHATS HOT WHATS NOT!
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PRODUCTS AND TRENDS
TREND TO WATCH TOP 200 CHAIN MENUS (MOSTLY U.S.)
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TOP QUEBEC CHAINS
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TOP QUEBEC CHAINS
Family style all more than 25 units
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TOP QUEBEC CHAINS
BREAKFAST IS A VERY IMPORTANT MEAL
AND THE COFFE SHOPS
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TOP QUEBEC CHAINS
POUTINE IS THE WORD IN QUEBEC FAST FOOD
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Our cuisine!
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Our cuisine!
TOP CHEFS
Denise Corneliers Denise Corneliers Traiteur
Jean-Luc Boulay Saint-Amour
Laurent Godbout Chez LEpicier
Daniel Vezina Laurie Raphael
Normand Laprise Toqué!
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Our cuisine!
WHAT DO THEY COOK?

• Foie gras
• Canadian Lobster
• Maple syrup
• Blueberrys
• Veal

And much more
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Our cuisine!
WHAT MEATS DO THEY SERVE
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About selling to Quebec
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About selling to Quebec
REPRESENTATION AND DISTRIBUTION

• Major distributors (same as U.S.)
• Sysco
• GFS
• Regional Distributors 50mi less
• Bertrand
• Dubé-Loiselle
• Dubord et Rainville
• Marcotte Alimentation
• Small Distributors (speciality) 10mi less
• Distribution Frigon
• Maison Colac
• Gibiers Canabec
• Frank and Dino many more

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About selling to Quebec
WHO BUYS WERE?

• Large chains
• Broad line distributors (will only deliver with
  high minimum amount order)
• Cost price negotiation
• Many private label products
• One stop shoping
• Large independent
• More than one, combination of large and medium
  (flexibility and prices)
• Often part of a buying group
• Small and fine dinning
• Speciality and regional distributors (selection
  of non common products)
• Producer (produce, meat, fruits and seasonal
  products)
• Medium distributor for commodity products

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About selling to Quebec
ISSUES TO CONSIDER

• Labour shortage
• Easy to use products ( pre-cooked,
  pre-portionned)
• Pictograms for multi-cultural staff
• Great Distances
• Nothing compared to Chile!
• Rigorous Winters
• More than 6 meters of snow in some regions
• Agriculture stopped for more than 5 months

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About selling to Quebec
WHAT CHEFS AND BUYERS ARE LOOKING FOR
Quality Quality is the main purchasing
criterion. In addition to product safety,it
includes Product freshness
Shelf life Product
consistency Portions (yield)
Formats suitable for kitchens
Types of packing.
Product Availability Foodservice
operators must establish different types of
menus Daily menus
Table d'hote Banquet menu
à la carte menu other.
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Muchas gracias
About selling to Quebec
Questions?
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Québec Foodservice Oportunidades de mercado
September 2009