Named "La Boîte à Spaghetti," this small 70-seat restaurant located on Chemin Sainte-Foy in Quebec City, offered a new concept, the Bread Bar™, which was an instant hit. In 1982, a second restaurant opened in Quebec City on Côte de la Fabrique, this time with an Italian menu and three new features: the huge Parmesan wheel, Délicerise™ chocolate and the sale of Italian items. In 1983, the Boîte à Spaghetti, then described as a small restaurant in Quebec City serving Italian food designed to appeal to Quebecers, opened a third restaurant in Levis.
Then, after the opening of three more new restaurants in Quebec City in 1984, the Boîte à Spaghetti changed its name to Pacini and officially became a chain. In 1985, Pacini acquired rival Pastificio with 14 locations. During the year following this acquisition, each restaurant was transformed into Pacini, making it the leader in Italian-style restaurant chains in Quebec. That same year, the first Pacini restaurant operated by a franchisee opened its doors in Trois-Rivières. The success of this business relationship led the company directors to launch a franchise development program.
In 2000, Mr. Pierre Marc Tremblay was appointed president of the company. He established a strategic plan and rigorously launched a multitude of new projects, including an overhaul of the menu, creating an employee recognition program and renovating the restaurants. Pacini became a restaurant that offered an extraordinary experience, building on friendliness and the quality of authentic Italian food.
In 2004, Pacini revamped its logo and created the Pacini Culinary Academy in Bassano del Grappa, a small village near Venice in Italy. The Academy has received more than 300 employees, restaurateurs, partners and customers for culinary training. In October 2005, Pacini became the first restaurant chain in Canada to remove all trans fats from its menu. In October 2006, Italian/Quebecois singer-songwriter Marco Calliari became Pacini’s spokesman. In December 2006, Pacini launched its new Italian supermarket next to the St-Jean-sur-Richelieu Pacini franchise, bringing a little Italy to the area. In 2007, Restaurants Pacini inc. opened its first take-out counters in several restaurants. In March 2009, a new Pacini restaurant was born in Victoriaville. In June 2009, the restaurant opened in Lévis following a fire destroyed it on December 30, 2007. And in March 2010, the first Pacini restaurant outside Quebec opened in Calgary Alberta.
2012 was another banner year for innovation at Pacini. In March, a new restaurant opened its doors on Lebourgneuf Blvd. in Quebec City. It features an eye-catching concept extension: La Piazza Pacini. More than ever before, Pacini is showing how much it loves great food and the people great food attracts, by offering guests a groundbreaking Italian experience throughout the restaurant. Even before they enter the restaurant’s dining area, guests have several ways to enjoy their time while they wait. They can shop for gourmet products in Italian mercato surroundings, sample cold cuts and cheeses from the Prima Cucina, or sip a moscato or an espresso. This cutting-edge concept will set the standard for future Pacini restaurants, and has led to the company being named a finalist at the Gala Maillon d'Or 2013 in the Innovation category.
Since 2000, Pacini has renovated several of its locations, integrating its Italian supermarkets, wine bars and a multimedia show of images from Italy to create a typically Italian atmosphere and decor. The restaurant introduced a new grill menu, free regular and carbonated water and created Parmigiana Fries. Year after year, Pacini has won several awards for its Grand Virage, its employee recognition program and its trans-fat-free menu. Pacini is also recognized for its generosity to renowned societal causes. For example, Pacini has committed to donating the tremendous sum of $1 million over 10 years to the Fondation de l'Hôpital Sainte-Justine.
In 2012, Pacini joined the Melior Program, which aims to improve the food supply in Quebec. Because it takes its guests’ health to heart, the chain is making extensive efforts to reduce the salt content of each of its dishes and to expand the availability of high-fibre dishes. From now on, all regular pastas can be replaced by whole wheat penne, with the exception of lasagna. Pacini’s focus on offering tasty options to people with food allergies and intolerances has also produced a partnership with Ange Gardien to create the Penne alla Rosa and Chocolate Raspberry Sorbetto. Neither of these dishes contains peanuts, nuts, sesame, eggs, dairy products or bovine protein. A gluten-free menu* has also been introduced alongside these new items, including main courses, salads, grills, desserts and the famous gluten-free penne.
Pacini innovates year after year, and has been awarded several prizes because of its Grand Virage initiative, its Recognition Program and its artificial trans fats-free menu. Pacini also makes generous contributions to high-profile causes. One example is Pacini’s pledge to donate $1 million over 10 years to the Sainte-Justine Hospital Foundation.
* Because of the possible risk of cross-contamination, the gluten-free menu is designed for people who are inconvenienced by gluten, and not those who suffer from a serious gluten intolerance or allergy.
As an employer, franchiser and restaurateur, Pacini Restaurants are distinguished everywhere!
• Maillon d'Or 2013 finalist, Innovation category, Franchise industry awards ceremony organized by the Quebec Franchise Board
• Maillon d’Or 2010, Marketing and Communication category, Honorary gala of the franchise du Quebec organized by the Conseil Québécois de la Franchise
• Maillon d’Or 2009, franchise of the year 2009, Honorary gala of the franchise du Quebec organized by the Conseil Québécois de la Franchise
• Finalist in the Collaboration commerciale category, Primo Venezia 2009 competition organized by the Italian Chamber of Commerce
• Mérite d’Or 2009, for quality tasting dishes and Mérite d’Argent, for the best family meal, Les Pros de la Resto from Magazine Le Chef
• Mérite d’Or 2009, for quality tasting dishes and Mérite d’Argent, for the best family meal, Les Pros de la Resto from Magazine Le Chef
• Mercure 2007, Commerce and distribution category, Les Mercuriades competition
• Prix Excellence 2007, human resources category, competition organized by the Chambre de commerce et d’industrie de la Rive-Sud
• Employer of the Year 2006, 3rd place, large business category and Coup de cœur du Jury 2005, Défi Meilleur Employeurs du Québec compétition organized by Affaires PLUS and Watson Wyatt
• Prix Maillon d’Or 2005, franchiser of the year 2005, Honorary gala of the franchise du Quebec organized by the Conseil Québécois de la Franchise
• Mérite d’Or 2008 and 2007 and Mérite d’Argent 2006, pasta category and Mérite d’Or 2005, pasta and pizza category, Les Pros de la Resto from Magazine Le Chef
• Prix Distinction 2005, Italian cuisine category and family restaurant category, Gala de la restauration de Québec de la Corporation des Restaurateurs
• First and only restaurant chain in Canada to eliminate all artificial trans fats from its menu since 2005
Pacini is proud to share its taste for excellence with its customers, employees and suppliers.
