If you’re looking for one of the most popular restaurants in Montreal, Quebec, say bonjour to BONYARD. Founded by Derek Barakett and Chefs Terence Sheppard and Micheal Williams in 2021, BONYARD has grown into the crown jewel of the city’s dining scene. The restaurant’s menu of bowls, wraps, and pasta is huge with trendy Quebecois, and an icon of local cuisine. Inspired by BONYARD’s success, we got a craving for the business’s history, values, and strategy. The only one who could sate that craving was Derek: the man in charge of BONYARD’s front-of-house.
During our chat with Derek, we discussed BONYARD’s unique style and flavors. We also talked about the tech that makes BONYARD such a strong force among Montreal eateries: Otter’s solutions. In this interview, you’ll learn why BONYARD started using Otter, and how our restaurant tech makes all their orders worth it. Hungry, yet? Let’s dig into BONYARD!
Tell us more about BONYARD. What was your inspiration in starting the restaurant?
Derek: We started in January 2021, in the middle of COVID. Basically, [the restaurant] was a little place that was available in Sud-Ouest. Interesting neighborhood. It’s a little west of Montreal, which is quite popular, but it’s in a very small industrial sector. It’s a small place that had a functioning kitchen, and we thought it would be great to do some takeout.
How did you meet your business partners at BONYARD?
We met as a coming-together of fates at the very start of the pandemic. I worked with Terence Sheppard in the past, and we teamed up to inquire about this little hidden gem in Côte-Saint-Paul. With the help of his friend, Michael Williams, we developed BONYARD, which opened on January 15th, 2021.
What’s BONYARD’s cuisine like? What influences your menus?
COVID ended up being a big inspiration for our style of food. We were realizing that people were stuck at home, and we wanted to do something healthy with real vegetables, which is lacking in today’s society. So it started like that – from the health factor.
We also took inspiration from ourselves and from the culture in Montreal. [The city] is known for its gastronomy – not just here, but around the world. And we always thought: it’s hard to describe what Montreal is. This is our take on it, inspired by our backgrounds, places we’ve worked in before, and things we grew up around.
Did you always plan on offering pick-up and delivery service over digital storefronts?
It was part of the plan right off the bat. The place only has eight seats inside and a little patio.
What was BONYARD’s business like before you started using Otter?
It was new to us. There were three or four tablets on the counter in front of us, and they all had their little quirks and whatnot. My partners and I were trying to figure everything out, and the kitchen wasn’t getting the bill until it was punched in by someone who took the order.
We had to bring the order from our tablet to our POS and then into the kitchen. I’m the only one who does the counter here, and if I was serving tables, we weren’t taking orders.
How did you first hear about Otter? What about Otter made you want to sign up with us in the first place?
I called my tech guy, Christian. He’s a star with technology, and whenever there’s an issue, he solves it. I told him that it was a pain having to punch each order into each tablet manually. He told me that a few other restaurants he knew about were using tech to take their orders. He made a connection with a sales rep at Otter, and referred me to her. One thing led to the next, and here we are – we’ve been using the service for a year and a half.
Which of Otter’s solutions is BONYARD currently using, and which delivery apps does the restaurant use Otter with?
Right now, we’re using Otter to manage orders on UberEats, SkiptheDishes, and DoorDash. Integrating [these platforms] into my POS would be a dream come true.
Since this interview, Otter has introduced Derek to more than 100 integrations for his restaurant’s POS system.
How do Otter’s services support your activities at BONYARD?
In a fast environment, [Otter] allows me to stay organized and focus on my customers. The less time I’m managing three or four tablets, the more time I can give my customers a welcoming experience.
What does your staff think of Otter? Has it made their daily to-dos easier?
They’re just happy that the bills are coming into the kitchen. That’s the main factor for us. They like all the little upgrades, too. The new user interface has been quite friendly, which is nice for managing orders in a restaurant environment.
What advice would you give to restaurant owners who want to expand their delivery business?
Try to be creative and give people something different. In today’s climate, everyone needs to be a little more conscious about what they’re eating. Especially for delivery, that means getting out of the taboo of eating junk food. Our unique selling point is our style of food – we’re trying to do something a little bit different. Think of packaging and giving the customer a total experience that you can deliver to their home.
What’s your favorite item on BONYARD’s menu?
It would have to be my partner Micheal Williams’ grandmother’s Trini chicken. That’s our number one seller. It’s got a classic green seasoning – not spicy, just delicious. It works for everyone.
What are your plans for BONYARD’s future?
We definitely want to grow, and delivery is a big part of our business plan. We’re trying to expand, but not somewhere too close. We want to be far enough where we’re not competing with ourselves on delivery. We’re searching for the right location and trying to be patient. The world would be a better place if more people were eating our food, so we owe it to the people to do this.
That’s what makes BONYARD très bon!
Through the dedication of Derek, Terence, and Micheal, BONYARD continues to delight eaters across its community and beyond. The business’s prompt service, motivated staff, and delicious menu all help solidify BONYARD’s place as one of Montreal’s best-rated restaurants.
With Otter’s solutions, BONYARD is also able to maximize its profitability, positioning the business well for continued growth and success. The next time you’re headed to Quebec, make a visit to BONYARD one of your top priorities.
🌐Keep up with BONYARD on Instagram, Facebook, and the restaurant’s website.
