After opening restaurants in Vaudreuil, Alma and Rosemère, by May 2016 the Pacini chain will expand to the Auberge Gouverneur de Shawinigan in the Mauricie, Quebec, and Banff, Alberta, in the heart of the Rocky Mountains, in a Banff Lodging Company hotel. “The new hotel industry global trend is partnering with a restaurant chain that has a strong brand, recognized values and whose popularity is growing,” says Pierre Marc Tremblay, President and Chief of Evolution at Convivia, the company that oversees the Pacini banner.
In nearly 18 months, five new Pacini restaurants have opened, creating more than 300 jobs, boosting the economies of the cities where they operate, and generously pledging to help local communities. And Pacini doesn’t intend to stop there! “We are actively searching for potential franchisees in Ontario and Quebec, especially in the Beauce, Drummondville, and Boucherville,” says Laflèche Francoeur, Director of Business Development. If the chain achieves 30 restaurants and more than 1,300 employees in 2016, there will be at least 50 restaurants and 2,500 employees within 5 years. “We want to share our daily business values with our managers, our employees and our customers in all regions,” says Nathalie Lehoux, President of Restaurants Pacini Inc.
In addition to the numerous openings, existing restaurants are being renewed in the province of Quebec. Recently, the Pacini in Saint-Jean-sur-Richelieu has had a makeover, in collaboration with the franchisees and the Lemay Michaud architectural firm. The Laval Pacini has also been newly renovated, thanks to the efforts of its franchisees and designer Karyne Beauregard. The Berri-UQÀM branch now has a whole new look since February 2015, and the Trois Rivières and Terrebonne Pacinis will be transformed in 2016. “As the franchisor, Pacini’s vision is to be the most authentic Italian restaurant chain in terms of concept, service, food, franchisees, employees, customers, business partners and profitability,” says Nathalie Lehoux.
Pacini constantly reinvents itself at every level. According to Pierre Marc Tremblay, the organization’s visionary, a rapidly evolving clientele and restaurant industry demand it. The chain’s strategic plan has been completely revamped, and operations have been reviewed from top to bottom. New appetizers, new main meals, new pizzas, new cocktails and new desserts have been created. A new presto lunch menu and a new lunch/brunch weekend menu have emerged. Pricing has been reduced from morning to night, including a new offer of two pizzas for the price of one after 9:00 pm. The evening table ‘hôte is now optional to allow customers to choose according to their appetites and budgets. These many changes have required a great capacity for adaptation among the franchisees, managers, employees and customers. In light of the results obtained, it’s worth every effort.
Since Pierre Marc Tremblay acquired Pacini in the early 2000s, love has been the company’s main management tool, and guides all decisions. With love for its employees, Pacini created a Recognition Program, which has resulted in a turnover rate that has been among the lowest in the industry year after year. With love for its customers, Pacini eliminated all artificial trans fats from its menus (which is still the only restaurant chain to have done so), reduced the amount salt in its recipes by one tonne per year, created gluten-free and allergen-free dishes, and has recently included an EpiPen® in each of its restaurants. With love for the communities in which the restaurants operate, the chain has established the For the love of people program, which is about to donate $100,000 to various local community organizations. In 2014, Pacini gave $1 million to the Fondation CHU Sainte-Justine in Montreal. Lastly, with love for its franchisees, Pacini listens to them at all times to be constantly changing and constantly on the lookout for the best business opportunities.
Love the food, love the people. More than a slogan, this signature expresses Pacini’s values and actions. More and more, this love is being spread across Canada, and the restaurant industry is all the better for it. In the coming months, Pierre Marc Tremblay will present a series of talks throughout Quebec to share with the business community the exceptional results produced by a human and loving management approach, and to inspire others to follow suit.
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Restaurants Pacini : Andréanne Charbonneau, Director of Marketing and Public Relations, Restaurants Pacini Inc.
Tel.: 450 444-4749