Pork and the food service industry –

The outlooks

By Alexandre Paradis, MBA

Director of operations – Groupe Restos Plaisirs

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

2

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

3

1. The Quebec City Food Service Market

Competitive intensity

• Number of restaurant permit holders

• Ratio: Inhabitants vs. Restaurants

• Survival rate

4

1. The Quebec City Food Service Market

Margin erosion

• Net profits

• Sound fiscal management

• Innovation

5

1. The Quebec City Food Service Market

Labour issues

• Impacts on clients

• Impacts on HR

• Impacts on suppliers

• Succession

6

1. The Quebec City Food Service Market

Emerging trends – Risks

• Home cooking

• Ready to eat

• At home catering service / lunch boxes

• Economic reality

7

1. The Quebec City Food Service Market

Emerging trends – Opportunities

• Diversifying the offer

• Regional specialties

• Promoting local talent

• Respecting the product

8

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

9

2. Protein On The Menu

Beef on the menu – at what price?!?

• Beef market

• Impacts on HRI

• Short term outlooks

10

2. Protein On The Menu

Chicken – a must-have choice

• Added value notion

• Impacts on HRI

• Short term outlooks

11

2. Protein On The Menu

Pork – a solid value

• A love story with Quebec

• Impacts on HRI

• Short term outlooks

12

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

13

3. Innovation, A Key Skill

“Innovation is not having a new idea, but rather to

stop having an old one.”

14

3. Innovation, A Key Skill

Your innovations – our happiness!

• Pre-cooked bacon

• Pigs raised without antibiotics

• Cuts to discover

15

3. Innovation, A Key Skill

Discussions to better innovate

• Identifying challenges and needs

• Collaborating throughout the whole process

• Overcoming obstacles

16

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

17

5. Retail Marketing

Branded products

• Outlooks

• Impacts on the brand

• Impacts on the product

18

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

19

6. Outlooks

Potential for development & innovation

• A few leads

• Encourage competitive advantage

• Develop signature products in partnership

• Combine the organizations’ marketing forces

20

6. Outlooks

Potential for development & innovation

• Pooling of resources

• Product reputation

• Themes

21

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

22

7. Conclusion

23

On The Menu

1. The Quebec City food service market;

2. Protein on the menu;

3. Innovation, a key skill;

4. Retail marketing;

5. Outlooks;

6. Conclusion;

7. Question period.

24

Question Period

25