“I’m going to end my career at the Grand Marché, I’m going to be there for a long time,” assures Mario Goulet, who has been serving as general manager for just over a month.
The task is not easy, he is the fifth in five years to occupy the position. But right in the fifth anniversary of the Grand Marché, the former grocer seems to be blowing a breath of fresh air that inspires traders.
“That’s really what we were banking on,” says Alexandra Morin, manager of the Charlevoix dairy and president of the board of directors of the Coopérative des Horticulteurs de Québec (CHQ), which administers the Grand Marché.
After five years of “roller coasters, adjustments” and “storms,” she says she has no regrets when thinking about the many changes in management.
“Each general manager brought his own flavor and ideas. Now, I feel that we have great stability with Mario Goulet, who has extensive experience in grocery stores. We were there.”
— Alexandra Morin, president of the board of directors
Looking to the future
On Saturday, the Grand Marché was overflowing with passers-by, tastings and special activities. The fifth anniversary of the institution was intended to be festive, assures Mario Goulet.
The Grand Marché was decorated for its fifth anniversary. (Caroline Grégoire/The Sun)
“We want the people who come in today to feel that we are here to celebrate. Celebrate what has been done in the last five years, but above all celebrate where we are going. We are looking to the future,” he said enthusiastically in an interview with The sun.
The general manager is not the only one looking to the future.
Alexandra Morin is optimistic about a “new era”, considering the team “well put together”. Among the challenges that the Grand Marché will have to overcome, the trader points out the need to ensure “recurrence” of customers.
“The customers we already have, we have to make them come back more often, not necessarily seek out new customers, even if yes we want new customers and we want tourists to come see us,” believes the president of the board of directors. ‘administration.
L’Érablière Godbout has been established at the Grand Marché since its opening. (Caroline Grégoire/The Sun)
“The main challenge is the democratization of the Grand Market, which has nevertheless been successful. It was a political project and it meant that we were shunned,” said Marie-Josée Godbout, co-owner of Érablière Godbout.
According to this trader who has been present since the opening, the synergy between the different companies is both the greatest strength of the Grand Marché and an important challenge for the future.
As for the new general director, his vision for the future is focused on two priorities: establishing a “complete” food offering and making the Grand Marché an essential stop for local and international tourists.
Mario Goulet cites in particular his desire to add a sushi restaurant to his offering and to organize more special events.
Money to spoil yourself?
Local, refined and gourmet products abound at the Grand Marché. There is no shortage of ideas for “hostess gifts,” emphasizes Mario Goulet. “Yes, there can be things a little more expensive, we are talking about more quality, high-end products, so when we want to treat ourselves, eat well.”
But in tough economic times, is there still a successful market for premium products?
So Dominike’s gourmet desserts have no shortage of buyers, in any case. “Right from the start, we gained a loyal clientele who came back. There we add others [clients], they come back. It’s exponential,” says co-owner Dominike Audet.
And it’s not because the pastry chef skimps on quality ingredients. “I don’t go industrial and I don’t try to reduce my costs at all costs. I am a dessert artist. That means I pay the price, because I only use butter,” she gives as an example.
There is a lot of traffic at So Dominike. (Caroline Grégoire/The Sun)
Despite the quality ingredients and luxurious product, customers want more, says Dominike Audet.
“There will always be a five piasses in the bottom of the wallet for a cookie! The offer is quite varied in terms of price, which means that anyone can want to treat themselves.”
— Dominike Audet, co-owner and pastry chef of So Dominike
According to this trader who has been established at the Grand Marché for a year and a half, the traffic is there.
“Here, when there are people, you have to be physically and mentally trained,” says with humor the pastry chef who runs on adrenaline and who intends to keep her shop at the Grand Marché. “It wouldn’t be a good business decision to deprive me of all that traffic.”
Financial assistance from the City
In April, the Marchand administration announced financial aid to the Grand Marché de Québec to “give it some fresh air.”
“The goal is to raise awareness by doing activities, events a bit like today, to get people to visit the Grand Marché,” insists Mario Goulet. “I think our mayor believes a lot in the Grand Marché.”
Since taking up his position as general manager, the former grocer claims to have gone through the finances to eliminate expenses or “work differently” in order to achieve his objective of “profitability by the end of the year”.
He also claims to have prioritized “human beings” when he took office, in order to reassure the troops after many changes in management.
