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MONTREAL MARKET PROFILE
Montreal’s retail makeup is directly related
to the type of customer living in the area served. “Demographics, lifestyle and geog- raphy all relate to store format,” says Ferrarelli. “If you’re talking inner circle of Montreal, the growth is in small independents, specialty and organic stores. If you go to the exterior, suburban areas of Montreal, then you see the bigger box and big banner stores.”
More traditional grocery stores include large chain stores Provigo (Loblaws), Metro and Sobeys and many independent IGA’s. In
the urban areas, stores such as Intermarché Lagoria, Segal’s Market, Latina and Fruiterie Milano offer items customers look for on a daily or weekly basis. Loblaws’ purchase of Pharmaprix in 2013 evolved to the advent of selling fresh foods in these Montreal pharma- cies, as reported in the Montreal Gazette.
The city’s urban residents also are served by thriving public markets. Notable examples include 300-vendor Jean-Talon Market, open even during Montreal’s blustery winter, as well as Atwater Market, Lachine Market and Maison-
neuve. “The public markets play a big role in the summer in moving produce,” says Lavorato.
Montreal’s retail format is affected by its population diversity. Multiple-location Adonis, founded by Lebanese immigrants, offers a variety of Lebanese foods. Supermarché Akhavan focuses on Iranian, Middle-Eastern and Mediterranean products. “Ethnic or multicultural stores continue to increase,” says Gaetan Bono’s Lavorato. “The trend of stores specialized for a specific ethnic group still has room to grow.”
DIVERSE DINING
Montreal also boasts a dynamic restaurant sector. From major projects, such as the Time Out Market, or gastro food court Le Central to small-format neighborhood restaurants such as Moccione, Montreal has something for everyone. “Foodservice is an ever-growing segment in Montreal,” notes Botsis.
Health and vegan represent a significant growing foodservice segment. Eater Montreal reports a trend in more innovative vegan replacements for time-honored proteins. The Daily Hive’s “Dished” forecasts 2019 to be a big year for plant-based eating. Gaetan Bono’s Lavorato reports an increase in foodservice outlets focusing on salad. “More salad bar restaurants are growing across the province,” he says. “A lot of restaurants are focusing on more produce on their menu. Foodservice trends link to consumers being more health- and diet-conscious.”
D’Angelo’s Morison adds consumers seek out mobile healthier options. “They’re looking for salads to go, sandwiches, some- thing they can carry with them but enjoy in their surroundings,” she says. “Terraces are big especially in Montreal’s summertime and the style of food follows the idea of being healthy.”
Home meal delivery continues trending, as well. “We have one home meal delivery customer whose amount of business is unbelievable,” says Essex’s Ferrarelli. “People don’t have time to shop anymore, so they prefer getting portioned meals directly delivered to the door.”
And, of course, Montreal’s diversity continues to give rise to multi-cultural dining options. The city’s international restaurant tapestry includes Greek Yia Sou, Indian Masala Palace, Syrian-Armenian Alep and Vietnamese Pho Tay Ho, just to name a few. “Restaurant choice reflects the diversity of the population,” says Cavazos of MC Produce. “We have just about everything in this city, from Greek and Italian to Vietnamese, Chinese, Indian and Jamaican.” pb
74 / MARCH 2019 / PRODUCE BUSINESS