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Downtown YMCA Redevelopment | Williams Hall

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  • So does this mean we will start seeing exterior reno soon?
    LRT is our future, time to push forward.

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    • Food service seems to be the only type of business we see filling the vacant details spaces left behind years and years ago. I too wonder how many more restaurants can actually make $$$ in the city.
      Last edited by etownboarder; 03-09-2019, 03:35 PM.

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      • Originally posted by noodle View Post
        If Mr Hates-his-kitchen-as-much-as-he-loves-drinks thinks Downtown is getting flush for food/bev places I'm guessing we hit the saturation point a good while back.
        the statistics actually show otherwise...

        food purchased from restaurants continues to rise at a rate higher than food purchased from stores and the difference is substantive, not nominal.

        https://www150.statcan.gc.ca/t1/tbl1...pid=1110012501

        while this shows the trend from 2013 through 2017, industry numbers show the shift is continuing to accelerate, not slow down.

        furthermore, skip the dishes and uber etc. both contribute to that and contribute to the financial health of those establishments capitalizing on it as the margins on meals picked up or delivered is quite a bit higher than it is on meals served.
        "If you did not want much, there was plenty." Harper Lee

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        • Originally posted by kcantor View Post

          furthermore, skip the dishes and uber etc. both contribute to that and contribute to the financial health of those establishments capitalizing on it as the margins on meals picked up or delivered is quite a bit higher than it is on meals served.

          Maybe not...


          Are delivery apps hurting Montreal restaurants?
          The growing popularity of services such as Foodora and Uber Eats can be a double-edged sword.

          It’s a busy Friday night at Atma restaurant on St-Laurent Blvd. Customers are pushing away thoughts of sub-zero temperatures by scooping nose-tingling butter chicken and chili paneer onto smoky naan bread.


          So far, the kitchen has had no trouble keeping up, but it’s almost 7:30 — prime time for delivery. The restaurant has three tablets that transmit orders from three food-delivery companies: Foodora, SkipTheDishes and Uber Eats. When the first order comes in, it’s from Foodora, which means Atma’s kitchen has 20 minutes to get the tandoori chicken, chicken biryani and daal makhani into recyclable takeaway containers for Foodora’s courier to pick up. Foodora bases prep time on behavioural trends, order size and time of day and week, and will take $5 off if the food’s not ready, unless the restaurant uses the in-app chat to request more time.


          According to Foodora marketing specialist Sadie Weinstein, the fee is to “ensure Foodora customers receive the same customer service level as they would dining at the restaurant.” For Atma co-owner Ravi Anand, losing that $5 would hurt, since most apps in Montreal take a 25 to 30 per cent commission (newcomer GOLO takes about 18 per cent). A 30 per cent commission with an average 30 per cent food cost leaves 40 per cent for the restaurant to pay staff, rent, hydro and hopefully make a profit; that’s $12 on a $30 order, or just $7 if the food is late.


          Anand can get up to 60 online orders per night, so Atma’s kitchen isn’t swamped yet, but when all the tablets start pinging at once, he hits pause on one or all of the apps.

          https://montrealgazette.com/news/loc...al-restaurants

          And

          How Delivery Apps May Put Your Favorite Restaurant Out of Business

          https://www.newyorker.com/culture/an...ng-restaurants
          And...

          How meal-delivery apps are hurting your favourite restaurants
          ANALYSIS: Not only does the food often arrive cold and cost more — when you order through food apps, restaurants take a hit, writes Corey Mintz

          “UberEATS has really improved things on our end, at least in Hamilton,” says Pokeh owner Salar Madadi. “We've gotten busier, and drivers have been on-point and reliable lately, with no more lengthy delays causing us to have food sitting longer than it should. We signed on at 24 per cent. Our experience has been positive so far.”


          Most restaurateurs, however, seem resentful, feeling that these companies have poached their customers, and that they can’t afford not to pay the ransom in the form of a sales commission. They’d rather not trust a third-party company with delivering their food hot and on time. But they feel they can’t say no, as these companies gobble up market share by transforming diners into delivery customers.


          “If it wasn't for the massive amount of people who use Uber and Foodora for takeout, I would love to drop them,” says Ben Chateau, head chef at Farm’r Eatery & Catering in Toronto. With few exceptions, he’s had negative experiences with the major app services and wishes he could quit them.


          “I would have less of a problem with it if the charge was passed onto the customer rather than the restaurant,” says Grant van Gameren, who co-owns a half-dozen restaurants in Toronto. “Restaurants often feel forced to join in order to remain competitive even if they know that Uber will take any bit of profit. I hope for a day when everyone on Uber revolts and gets off it. Uber’s new rate takes 35 per cent from the restaurants now and takes customers out of the seats.”


          Again and again I heard restaurateurs describe being on the losing end of the disruption-technology industry’s strategy — getting between successful businesses and their customers, then charging the businesses to access their former customers.

          https://www.tvo.org/article/how-meal...te-restaurants
          Last edited by kkozoriz; 03-09-2019, 05:10 PM.

          Comment


          • Well, kcantor, restaurants are finding otherwise:

            https://www.forbes.com/sites/cameron.../#39529f6521f6

            https://www.blogto.com/eat_drink/201...-apps-toronto/

            https://www.citynews1130.com/2018/11...grow-business/

            https://money.cnn.com/2018/03/28/new...pps/index.html

            as a small sample...
            I am in no way entitled to your opinion...

            Comment


            • ^ ^^

              in talking about high level purchasing patterns for food continuing to migrate from grocery stores to restaurants, i noted that skip the dishes and uber etc. contribute to that trend.

              i also said that will contribute to the financial health of those establishments capitalizing on it as the margins on meals picked up or delivered is quite a bit higher than it is on meals served. this won't immediately be the case for all operators but this is clearly a trend that is not going away and one that will continue to offer opportunities. in the last decade or so this industry disrupter has grown to become a 66 billion dollar industry and is forecast to grow by an additional 100 billion dollars in the next five years.

              https://www.marketwatch.com/press-re...nds-2019-05-02

              as a disrupter, it will not benefit everyone equally or at the same time but i will stand by my comment that for those restaurants able to capitalize on it it will increase their gross sales and their margins. as the third party delivery providers continue to flourish, they will face increased competition from each other and their rates will come down while their service platforms will continue to become more efficient. this in turn will continue to increase their attractiveness for both restauranteurs and consumers.
              "If you did not want much, there was plenty." Harper Lee

              Comment


              • So how are things coming along with this project? Last time I passed by I didn't see much difference on the outside. Hopefully the interior is coming along well.
                LRT is our future, time to push forward.

                Comment


                • Originally posted by Edmcowboy11 View Post
                  So how are things coming along with this project? Last time I passed by I didn't see much difference on the outside. Hopefully the interior is coming along well.
                  Moving along.

                  Comment


                  • February 11, 2020
                    Approved
                    To revise Development Permit 275708592-009. To change the Use of an existing Apartment Housing and Indoor Participant Recreation Services building to Bars and Neighbourhood Pubs; General Retail Stores; Indoor Participant Recreation Services; Multi-unit Housing; Professional, Financial and Office Support Services; a Restaurant; and Specialty Food Services, to increase the number of Dwellings from 83 to 104, and to construct interior and exterior alterations (Williams Hall).
                    10030 - 102A AVENUE NW
                    Plan F Lots 77-78

                    Comment


                    • Originally posted by sonicboom View Post
                      February 11, 2020
                      Approved
                      To revise Development Permit 275708592-009. To change the Use of an existing Apartment Housing and Indoor Participant Recreation Services building to Bars and Neighbourhood Pubs; General Retail Stores; Indoor Participant Recreation Services; Multi-unit Housing; Professional, Financial and Office Support Services; a Restaurant; and Specialty Food Services, to increase the number of Dwellings from 83 to 104, and to construct interior and exterior alterations (Williams Hall).
                      10030 - 102A AVENUE NW
                      Plan F Lots 77-78
                      Yes, we have been making some tweaks to the plan. We're hoping to really ramp things up in the next month or so. There's a few good reasons why we've been slow on this one to date, but it's coming around.

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