A restaurant where good eating can be used for good causes

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Despite what its name fiction might suggest, the NPO Robin hood do not encourage you to steal from the rich to give to the poor.

But to eat well while helping good causes, the restaurant in the Plateau-Mont-Royal is a must since 2006.

In addition to offering a tasty cuisine of bistro style, unpretentious and focused on the products here, the Robin of the wood is given a social mission and is involved in the community.

The Robin hood

For the founder of the social economy project Judy Servay, the contribution of the organization must go beyond the walls of his local area of Saint-Laurent boulevard and facilitate the gathering of people from multiple backgrounds.

“It goes beyond serving tables and making the food. Companies come to do team building here. It has shows. There are social reintegration, as well,” she explains.

Judy Servay, in the company of the spokesperson Patrice Coquereau

At the end of the year, all the profits generated by the restaurant are distributed to four organizations: The missing Link, the Refuge des jeunes de Montréal, sun Youth and Santropol Roulant.

Despite the margins are extremely thin in restaurants, especially in Quebec, where it is estimated that less than 6 %, the team of Robin hood has managed to hand over $ 120,000 in donations since its opening in 2006.

Judy, the former owner of a production box, had the idea to start the social entrepreneurship following a journey of three months in Africa, where it is steeped in the local culture and its spirit of community.

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Hence the importance, in the mission of Robin hood, to combat isolation and loneliness.

Simon Boisjoly, who works at the restaurant as the manager of events and server since July, would like to clarify that “this is not a cafeteria or a meals-on-wheels. From the exterior point of view, there are not many differences between a restaurant in the normal and the Robin.”

A team woven tight as the band Nottingham

The dishes, ranging from the classic flank steak to vegan meals are prepared and served by a team of staff supported by volunteers. Here, tips to become gifts that are in addition to the prize money that will be donated to the charities.

The team is comprised of passionate people who believe in the project and commit themselves to it fully. Those who embark must, therefore, leave their ego at the door.

“No one has ever had the misery to find staff, because there was another offer. People are so much more than serve tables, here,” says Judy.

After several years in the middle, Simon Boisjoly presented in the interview, without the specific expectations. “I wanted to reconnect with the human aspect of the restoration and to recover contact with people. I’ve finally fallen under the spell of Judy and of the place.” If everyone has a role to play, the spirit of the restaurant brings the world to do what is necessary.

Simon Boisjoly right

“I’m the director general slash mouth-hole, and it suits me very well,” says Judy. When there is a lack of volunteers, she takes over.

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To go give them a hand or find out more about the menu, the products and services offered by the Robin hood, please visit their website or their page on Facebook.

 

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