Tr\u00e8s souvent, je me demande o\u00f9 j\u2019ai trouv\u00e9 la force, le courage, et surtout l\u2019expertise pour diriger une entreprise. Comment ai-je pu accoucher d\u2019autant de soleils dispers\u00e9s \u00e0 travers le pays? Je ne sais vraiment pas d\u2019o\u00f9 m\u2019est venu cet \u00e9trange destin. Mon p\u00e8re \u00e9tait voyageur de commerce pour une grande entreprise. Semaine apr\u00e8s semaine, il partait avec sa valise d\u2019\u00e9chantillons \u00e0 montrer aux commer\u00e7ants locaux tout autour de la Gasp\u00e9sie. Il prenait les commandes et les transf\u00e9rait au si\u00e8ge social de Toronto. C\u2019est ainsi qu\u2019il gagnait notre cro\u00fbte, \u00e9t\u00e9 comme hiver, avec les deux mains accroch\u00e9es au volant et son gros c\u0153ur alourdi de chagrin.<\/p>\n
\u00c9trange \u00e0 dire, mais je me souviens, en \u00e9tirant ces lignes, que toute petite d\u00e9j\u00e0, mon passe-temps favori \u00e9tait de jouer au marchand g\u00e9n\u00e9ral. J\u2019accumulais sur une table de parterre des roches d\u00e9licatement polies, des plumes d\u2019oiseaux, de beaux coquillages, des \u00e9corces de bouleau, des tr\u00e8fles; tout ce que je trouvais joli dans la nature et que je pouvais vendre pour un, deux, ou trois\u00a0sous. Je me contentais d\u2019accumuler cinq ou six sous par apr\u00e8s-midi. J\u2019amassais les bouchons de pintes de lait qui me servaient de monnaie pour mes acheteurs. Beaucoup plus tard, lorsque j\u2019ai voulu entreprendre de grandes \u00e9tudes, mes parents ont tent\u00e9 de me dissuader en me disant que \u00ab\u00a0nous autres, on \u00e9tait faits pour un p\u2019tit pain\u00a0\u00bb. Puis, des ann\u00e9es plus tard, lorsqu\u2019il m\u2019est arriv\u00e9 de donner des conf\u00e9rences, j\u2019ai fait exploser de rire de nombreuses salles bien remplies en concluant cette anecdote ainsi\u00a0: \u00ab\u00a0Heureusement que j\u2019ai eu l\u2019id\u00e9e de faire des toasts avec mon p\u2019tit pain. Oui, oui, les toasts m\u2019ont sauv\u00e9 la vie!\u00a0\u00bb<\/p>\n
Nouvelle commer\u00e7ante et apprentie femme d\u2019affaires, j\u2019\u00e9tais fermement agripp\u00e9e au garde-fou pendant que des torrents d\u2019eau coulaient sous les ponts. J\u2019avais continuellement peur; peur de ne pas \u00eatre \u00e0 la hauteur, de ne pas avoir \u00e9tudi\u00e9 en restauration, de ne pas avoir de mod\u00e8le dans la famille, ni personne capable de me soutenir. Mes deux parents \u00e9taient morts sans me laisser d\u2019h\u00e9ritage. En 1987, j\u2019ai commenc\u00e9 avec presque rien\u00a0: vingt mille dollars pour l\u2019achat du premier petit resto qui venaient de la vente de notre ancien logis. J\u2019\u00e9tais pauvre, j\u2019avais peur, mais j\u2019avais trois enfants\u00a0: une richesse incommensurable et la meilleure motivation au monde.<\/p>\n
Mon tout premier petit resto m\u2019a appris \u00e0 devenir une bonne cuisini\u00e8re. J\u2019ai vite d\u00e9couvert ma cr\u00e9ativit\u00e9 et l\u2019ambitieux d\u00e9sir de r\u00e9inventer compl\u00e8tement le d\u00e9jeuner des Canadiens. J\u2019ai \u00e9t\u00e9 l\u2019initiatrice de ce concept de restauration matinale. Dans les ann\u00e9es\u00a01980, les familles ne sortaient pas de la maison pour d\u00e9jeuner au resto. Une tr\u00e8s grande occasion se f\u00eatait dans un h\u00f4tel reconnu o\u00f9 l\u2019on servait un brunch du dimanche comprenant quelques plats d\u2019\u0153ufs, des charcuteries, des salades et g\u00e9n\u00e9ralement une belle vari\u00e9t\u00e9 de desserts. Puis, il y avait les casse-cro\u00fbtes de quartier ouverts assez t\u00f4t pour offrir \u0153ufs, bacon, saucisses et jambon aux travailleurs. Avant nous, personne n\u2019avait vu de jolies assiettes de fruits frais accompagnant des d\u00e9jeuners d\u2019\u0153ufs, d\u2019omelettes ou de cr\u00eapes maison. \u00c0 nos d\u00e9buts, personne ne garnissait une g\u00e9n\u00e9reuse cr\u00eape comme nous avec des fraises d\u00e9licieuses, des bananes et d\u2019autres fruits frais m\u00e9lang\u00e9s baignant dans une onctueuse cr\u00e8me p\u00e2tissi\u00e8re maison. En nous d\u00e9marquant, nous sommes vite devenus tr\u00e8s populaires.<\/p>\n
Gr\u00e2ce \u00e0 mon personnel, d\u2019un resto \u00e0 l\u2019autre, l\u2019expertise se r\u00e9pandait; les cuisiniers du premier resto enseignaient le m\u00e9tier \u00e0 ceux du deuxi\u00e8me et ainsi de suite. Lentement mais s\u00fbrement, une grande cha\u00eene d\u2019\u00e9tablissements Cora a vu le jour. Plus les restos se multipliaient, plus ma centrale pensante tremblotait. Allais-je \u00eatre \u00e0 la hauteur du d\u00e9fi? Allais-je pouvoir apprendre suffisamment vite? Chaque soir et \u00e0 chaque instant de libert\u00e9, je lisais sur tout ce que j\u2019avais besoin de savoir. Ainsi, j\u2019ai \u00e9pluch\u00e9 les biographies de c\u00e9l\u00e8bres b\u00e2tisseurs \u00e0 l\u2019origine des McDonald\u2019s, Starbucks, Tim Hortons, Subway et bien d\u2019autres. J\u2019ai lu au complet la grosse bible du franchisage \u00e0 couverture bleue \u00e9crite par ma\u00eetre Jean H. Gagnon, toutes les publications mensuelles de la Harvard Business School<\/em> et plusieurs journaux d\u2019affaires. Affam\u00e9e de connaissances et de savoir-faire, ma mission premi\u00e8re consistait \u00e0 m\u2019entourer de gens valeureux et comp\u00e9tents en la mati\u00e8re.<\/p>\n J\u2019ai souvent pens\u00e9 que j\u2019\u00e9tais devenue entrepreneure parce qu\u2019une force ext\u00e9rieure \u00e0 la mienne avait d\u00e9cid\u00e9 de m\u2019entreprendre. Aussi invraisemblable que \u00e7a en a l\u2019air, on dirait que les gens sont souvent d\u00e9rang\u00e9s par nos efforts. On a parfois l\u2019impression qu\u2019ils nous surveillent; qu\u2019ils attendent qu\u2019on ferme boutique. Comme s\u2019ils allaient trouver dans l\u2019\u00e9chec du voisin une bonne justification \u00e0 n\u2019avoir rien entrepris eux-m\u00eames. Mais il faut continuer, b\u00fbcher, prier et finalement l\u00e2cher prise. Il faut donner le meilleur de nous-m\u00eames et croire que ce ne sera pas perdu. Voil\u00e0 comment j'ai tenu le coup. Pas parce que je comprenais tout \u00e7a d\u00e8s mes d\u00e9buts, mais parce que je n\u2019avais pas le choix. J\u2019ai persist\u00e9 et, \u00e0 force de travailler, j\u2019ai d\u00e9couvert \u00e0 quel point j\u2019aimais mon m\u00e9tier. C\u2019est d\u2019ailleurs cet amour du m\u00e9tier qui m'aida \u00e0 pers\u00e9v\u00e9rer. Et la pers\u00e9v\u00e9rance c\u2019est comme un constant d\u00e9sir d\u2019en apprendre davantage. Parce que j\u2019aimais mon m\u00e9tier de restauratrice, j\u2019ai continu\u00e9 d\u2019ouvrir des restaurants jusqu\u2019\u00e0 ce que je r\u00e9alise que je pouvais enseigner aux autres comment faire. C\u2019est l\u00e0 le principe m\u00eame du franchisage\u00a0: enseigner aux autres sa formule gagnante. J\u2019avais enfin trouv\u00e9 la fa\u00e7on de servir le plus de clients possible, le plus souvent possible et dans le plus d\u2019endroits possible.<\/p>\n Moi qui me croyais po\u00e8te, j\u2019ai finalement appris le langage des chiffres. Je sais que la plupart des gens me trouvent chanceuse, mais j\u2019\u00e9tais s\u00e9rieuse et concentr\u00e9e. J\u2019ai toujours cru aux f\u00e9es bienveillantes qui prennent grand soin de moi. J'ai fourni du travail \u00e0 des centaines de personnes et \u00e7a me rend fi\u00e8re. J\u2019aime me rem\u00e9morer mes bons coups. Par contre, ce midi, je ferme ma tablette en vitesse, je ramasse mes feuillets de notes et je m\u2019empresse de sortir de la maison, car je ne veux pas manquer la procession d\u2019oies sauvages qui traverse tout l\u00e0-haut le bleu rose du ciel. Elles sont majestueuses avec leurs ailes grises et blanches d\u00e9ploy\u00e9es pour leur p\u00e8lerinage vers le sud. Serai-je un jour moi aussi en route vers l\u2019ultime destination? Qui conna\u00eet l\u2019adresse de ma prochaine vie? Qui sait combien de temps dure l\u2019\u00e9ternit\u00e9? Assise \u00e0 contempler la chor\u00e9graphie des oies sauvages, le soleil me r\u00e9chauffe.<\/p>\n Cora Tr\u00e8s souvent, je me demande o\u00f9 j\u2019ai trouv\u00e9 la force, le courage, […]<\/p>\n","protected":false},"author":414,"featured_media":80089,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-80088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lettre-mme-cora"],"acf":{"img_en":"","contenu_en":"I often ask myself where I found the strength, courage and, above all, the expertise to manage a business. How did I give birth to so many suns spread across the country? I really don\u2019t know where this strange destiny came from. My dad was a travelling salesman for a big company. Week after week, he\u2019d leave with his suitcase of samples to show local shop owners around Gasp\u00e9sie. He\u2019d take their orders and send them on to the head office, in Toronto. That\u2019s how he provided for us, summer and winter, his two hands on the wheel and his big heart heavy with sorrow.\r\n\r\nIt may seem strange to mention this, but as I write these lines, I remember that my favourite past-time as a little girl was to play general store manager. I\u2019d place lightly polished pebbles, bird feathers, beautiful shells, birch bark, clover leaves\u2014anything that I could find in nature\u2014on a table and sell them for a few pennies. I\u2019d collect milk bottle caps that I used as change, and I was glad when I made 5 or 6 pennies for the afternoon. Much later, when I wanted to pursue classical studies, my parents tried to dissuade me by telling me that \u201cfolks like us should be content with just a few slices of bread.\u201d Much later, when I was invited to speak at conferences, I elicited thunderous laughter from the audience by ending my story with \u201cThankfully, I had the idea of making toast with my few slices of bread. That\u2019s right, toast saved my life!\u201d\r\n\r\nAs a new business owner and business apprentice, I held tight to the railing while torrents of water flowed under the bridges. I was afraid, constantly afraid, of not being good enough, as I had no schooling in the restaurant business, no family role model and no one to support me. My parents had passed without leaving a penny behind. In 1987, I started with close to nothing: I paid $20,000 for a small diner using the money from the sale of our modest house. I was poor, afraid, but I had my three kids: a priceless treasure and the best motivation in the world.\r\n\r\nMy first restaurant taught me how to be a good cook. I quickly discovered my creativity and my ambitious desire to reinvent Canadians\u2019 first meal of the day. I created the breakfast restaurant concept. In the 1980s, families didn\u2019t go out to enjoy breakfast at a restaurant. Special occasions might be celebrated on Sunday at a hotel serving egg dishes, charcuteries, salads and likely a tempting array of desserts. Then there were the neighbourhood diners that opened early to serve eggs, bacon, sausages and ham to workers. Before we came along, no one had seen beautifully cut fruit alongside egg, omelette or cr\u00eape dishes. When we started, no one stuffed their cr\u00eapes with fresh strawberries, bananas and other fruit covered in a delicious homemade custard. We rapidly became very popular by doing things differently.\r\n\r\nThanks to my staff, our expertise was transmitted from one restaurant to the next; the cooks from the first restaurant trained the staff at the second location, and so on. Slowly but surely, a large chain of Cora restaurants was born. The more restaurants there were, the more my brain trembled. Would I be up to the challenge? Would I be able to learn fast enough? Every night, every single spare moment I had, I read everything I needed to know. I delved into the biographies of the great builders, those behind McDonald\u2019s, Starbucks, Tim Hortons, Subway and many others. I read the great blue book of franchising, all the monthly magazines published by Harvard Business School and many business newspapers. Hungry for knowledge and expertise, my primary mission was to surround myself with talented and competent people.\r\n\r\nI\u2019ve often thought that I became an entrepreneur because a force outside of me decided to make me an entrepreneur. As unbelievable as it may be, it seems that people are often bothered by our efforts. Sometimes it feels like they are there keeping an eye on us, waiting for us to close up shop. As if their neighbour\u2019s failure would absolve them of their own lack of accomplishments. But we must continue, work hard, pray and finally let go. We must give the best of ourselves and believe that it will not be for naught. That\u2019s what I did. Not because I understood all this from the start, but because I had no choice. I persisted and, through hard work, I discovered how much I loved my work. It\u2019s this love for what one does that strengthens resolve. And perseverance is like a constant desire to learn more. Driven by my passion for the restaurateur\u2019s work, I continued to open restaurants until I realized that I was able to teach others how to do it. That\u2019s the very principle of franchising: teaching others your winning formula. I had finally found a way to serve as many customers as possible, as often as possible, in as many places as possible.\r\n\r\nI, who thought of myself as a poet, ended up learning the language of numbers. I know that most people think I was lucky, but I was serious and focused. I always believed in kind fairies who took good care of me. I\u2019m proud to have created work for hundreds of people. I enjoy looking back on my wins, and yet, at noon today, I quickly turn off my tablet, grab my notepads and dash out the door. Above, a procession of wild geese crosses the pinkish blue sky. They\u2019re majestic with their grey and white wings, like angels on a southern pilgrimage. Will I also be en route to the final destination one day? Who knows the address of my next life? Who knows how long eternity is? Sitting and watching the wild geese dance, the sun warms me.\r\n\r\nCora\r\n\u2764\ufe0f"},"yoast_head":"\n
\n\u2764\ufe0f<\/p>","protected":false},"excerpt":{"rendered":"