Quebec prefers the counter, the Montreal resto

metropole-consommateurs-preferent-rendre-etablissement(Quebec) Quebec City and Montreal, it’s not the same … Even for the food!

In the metropolis, consumers prefer to go to a facility for a snack. In the capital, they prefer to stop at the counter of a restaurant to take their meals at home.

With the help of the SOM, the Association des restaurateurs du Québec (ARQ) sought to know Quebecers food consumption habits. A survey was conducted between April and May with 985 people.

In the Quebec region, 73% of consumers reported having bought a meal or a dish prepared in a take out counter of a restaurant in the last six months. A proportion of 71% of respondents in the capital said he had set foot in the dining room of a restaurant.

In the Montreal area, the proportions are almost reversed: 79% for the dining room of a restaurant and 70% for the take-out restaurant.

The distinction between Quebecers and Montrealers do not stop there.

At the other end of the highway Jean-Lesage, Montreal consumers used more (58%) home delivery services than their counterparts in the capital (45%).

By cons, Quebecers (56%) were more fond of the service offered driving by the restaurant during the last six months that Montrealers (47%).

Food courts of shopping malls and public markets have further been popular in Montreal (37% and 21% respectively) than in Quebec (20% and 9% respectively) over this period.

Gross sales on the rise

For the first four months of 2016, gross sales of Quebec restaurateurs recorded an increase of 4.8%. The ARQ reported a growth “modest” that would be caused by higher menu prices.

In the Capitale-Nationale (5.1%) and Chaudière-Appalaches (8.8%), increases in gross sales were higher than the provincial average.

Whether it’s a restaurant with service at tables or institution with counter service, nearly 70% of operating costs are allocated to salaries of employees and the purchase of food.

“Between 2009 and 2013, we note that Quebec restorers have managed to maintain their ratio of operating expenses in food and manpower despite large increases in costs of these two budget lines,” says the ARQ .

“The rent is budget item that has experienced the greatest expansion by concentrating a larger share – from 6.2% to 7.7% – operating expenses between 2009 and 2013. However, the budget line allocated energy and telecommunications decreased during the same period, mainly due to lower energy prices, especially the price of natural gas. ”

At year end, the net margin a restaurant with counter service (4.8%) is higher than that of a restaurant with table service (3%).

In Quebec, sales of the catering industry totaled $ 10.8 billion in 2005. No less than 20 000 establishments were 210,000 working people.

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