Sacrée Soirée has proudly
worked with many industry players
for nearly 20 years!

  • Hotel Fairmont Queen Elizabeth

    In 2016, the Fairmont Queen Elizabeth Hotel temporarily closed its operations for one year to carry out major renovations.

    How to rapidly recruit professionals in the hospitality and restaurant industry to provide restaurant and banquet services while respecting the high-quality standards of this prestigious establishment?

    The Fairmont Queen Elizabeth trusted Sacrée Soirée to fill kitchen and service vacancies until the Human Resources department was able to hire and train their own personnel.

  • The Rogers Cup

    The Rogers Cup is one of the biggest sporting events in Montréal. Every year, more than 20,000 visitors converge on Uniprix Stadium to cheer on their favourite tennis athletes in action. This means preparing and serving more than 40,000 meals over 10 days!

    How to guide the caterer, who is participating for the first time in the Rogers Cup, and train a crew of on-demand restaurant professionals to meet the needs of this major event?

    Over the years, Sacrée Soirée has developed the necessary expertise to support caterers at every step of the project. For this occasion, more than 120 qualified professionals per day are needed to fill staffing needs in the restaurant areas and corporate suites.

  • The Centre hospitalier de l'Université de Montréal (CHUM)

    The CHUM has an amphitheater and meeting rooms that can accommodate up to 250 people. To optimize the experience of its customers, the hospital centre decided to outsource food services for its events.

    How can the new premises and storage areas be organized in an optimal and safe manner, the necessary equipment selected, and enough personnel recruited to provide various types of services including cocktails, training sessions and conferences?

    Sacrée Soirée supported the CHUM in making strategic decisions regarding purchases, the establishment of service standards, the layout of rooms, the coordination of deliveries, and the control of food quality. In collaboration with the kitchen chef and the caterers’ customer service manager, Sacrée Soirée hired a Maître D’ responsible for events and service personnel while ensuring the establishment’s quality standards.