For over 35 years, Dixxie’s Petit-Rocher, located at 556, Principale Street, has been part of the landscape of this small community on the shores of the Chaleur Bay. For this type of business to remain in the heart of people for so long, it takes the determination of business owners like René Duclos.

René was in his mid-thirties when he decided to take over the restaurant with a long-standing track record. Founded by his father, Dixxie’s Petit-Rocher was ready to be handed over to someone else, when the young rising entrepreneur was studying at the Community College. Of course, René worked in the family business when he was only fourteen years old, however, he discovered a taste for entrepreneurship when he experienced the benefits of working for himself.  And the timing was perfect, since his father was ready to retire.

When it comes to business succession, challenges can be significant. While Dixxie’s Petit-Rocher already had a good reputation, René shares that the CBDC Chaleur played a crucial role in making this succession happen: "If it wasn't for the CBDC, the restaurant wouldn't even belong to me. There is no funding available elsewhere if you say you're interested in taking over the family business or purchasing this type of business. Banks and Credit Unions offer absolutely no financing. However, with the help of the CBDC, it becomes possible. From this funding, others become available. If the CBDC wasn't there, it's pointless to think about it, unless you find an individual willing to put up the money."

René is already in his seventh year and is proud to contribute to the vitality of his community. His business has six full-time employees, including a manager, as well as a dozen part-time employees. What he finds rewarding in his work is being his own boss: "Making decisions and working with the public is something I truly love."

Such a venture is not without its challenges. Passing the torch from father to son requires a lot of work. Ensuring the company remains in good health is an ongoing exercise, but thankfully René comes from a family of entrepreneurs. He sometimes has to work twice as hard: "During the winter, I may have to work more hours to replace an employee. In this type of business, staff can represent a third of annual sales and I often have to put in a lot of overtime."

Dixxie’s Petit-Rocher is not like other "take-out" restaurants. René provides a product that sets itself apart from its competitors by offering home-style cooking: "Everything is made from scratch. Each morning, we cut fish and chicken breasts. We even make the chicken nuggets, in addition to mixing our salad daily. This really makes all the difference!"

It's not surprising that in such a business succession that his role model is none other than his father: "My dad started from nothing and had no idea what he was getting into. He learned throughout the years and did very well. He's bold." As far as giving advice to those who wish to start a business in his community, René Duclos quickly refers to networking and the importance of surrounding yourself with the best: "It's important to ask questions to other entrepreneurs in the area. These individuals can often provide the answers to your questions."