market description

Québec Foodservice
Oportunidades de mercado
September 2009
Presented by:
www.hrimag.com
Robert Dion, Publisher
rdion@hrimag.com
In collaboration with:
The Quebec Restaurant Association
www.restaurateurs.ca
Summary
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Market description
Food Products and trends
Top Quebec chains
Our cuisine and how to adapt
About selling to Quebec
MARKET
DESCRIPTION
MARKET DESCRIPTION
FOODSERVICE DEFINITIONS
MARKET DESCRIPTION
MARKET BREAKDOWN
MARKET DESCRIPTION
COMMERCIAL FOODSERVICE BY PROVINCE
MARKET DESCRIPTION
CHAINS VS. INDEPENDENTS- MARKET SHARE
MARKET DESCRIPTION
SHARE OF TRAFIC BY DAYPART
SHARE OF DOLLARS BY DAYPART
MARKET DESCRIPTION
WERE CANADIANS SOURCE THEIR MEALS-2008
MARKET DESCRIPTION
WHAT MAKES THE QUEBEC CONSUMER DIFFERENT?
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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)
PRODUCTS
AND
TRENDS
PRODUCTS AND TRENDS
TOP 10 FOODSFOODS 2008
PRODUCTS AND TRENDS
TOP 10 BEVERAGESBEVERAGE 2008
PRODUCTS AND TRENDS
WHAT’S HOT WHAT’S NOT!
PRODUCTS AND TRENDS
TREND TO WATCH TOP 200 CHAIN MENUS (MOSTLY U.S.)
TOP QUEBEC
CHAINS
TOP QUEBEC CHAINS
Family style all more than 25 units
TOP QUEBEC CHAINS
BREAKFAST IS A VERY IMPORTANT MEAL
AND THE COFFE SHOPS
TOP QUEBEC CHAINS
POUTINE IS THE WORD IN QUEBEC FAST FOOD
Our cuisine!
Our cuisine!
TOP CHEFS
Denise Corneliers
Denise Corneliers Traiteur
Jean-Luc Boulay
Saint-Amour
Laurent Godbout
Chez L’Epicier
Daniel Vezina
Laurie Raphael
Our cuisine!
WHAT DO THEY COOK?
•Foie gras
•Canadian Lobster
•Maple syrup
•Blueberry’s
•Veal
And much more
Normand Laprise
Toqué!
Our cuisine!
WHAT MEATS DO THEY SERVE
About selling
to
Quebec
About selling to Quebec
REPRESENTATION AND DISTRIBUTION
• Major distributors: (same as U.S.)
¾Sysco
¾GFS
•Regional Distributors: 50mi less
¾Bertrand
¾Dubé-Loiselle
¾Dubord et Rainville
¾Marcotte Alimentation
ƒSmall Distributors (speciality): 10mi less
¾Distribution Frigon
¾Maison Colac
¾Gibiers Canabec
¾Frank and Dino + many more
About selling to Quebec
WHO BUYS WERE?
•Large chains:
¾Broad line distributors (will only deliver with high minimum amount order)
¾Cost + price negotiation
¾Many private label products
¾One stop shoping
•Large independent:
¾More than one, combination of large and medium (flexibility and prices)
¾Often part of a buying group
•Small and fine dinning:
¾Speciality and regional distributors (selection of non common products)
¾Producer (produce, meat, fruits and seasonal products)
¾Medium distributor for commodity products
About selling to Quebec
ISSUES TO CONSIDER
• Labour shortage:
¾ Easy to use products
( pre-cooked, pre-portionned)
¾ Pictograms for multi-cultural staff
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Great Distances:
¾ Nothing compared to Chile!
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Rigorous Winters:
¾ More than 6 meters of snow in some regions
¾ Agriculture stopped for more than 5 months
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.
About selling to Quebec
Muchas gracias
Questions?
Québec Foodservice
Oportunidades de mercado
September 2009