Robin Hood Bistro Cooks up Community Help

At a Montreal bistro aptly named Robin des Bois, or Robin Hood, volunteers are cooking up a storm to help those down on their luck by giving away the profits.

The restaurant is the brainchild of Judy Servay, a former advertising executive once known for throwing Christmas parties with a twist -- clients and employees would gather to make meals for the homeless.

These were a type of Christmas party after which "guests felt good the next day," she said.

This led to the realization that many people with busy lives were ready to get involved in humanitarian causes, as long as they didn't have to get 'too involved'.

After selling her video production business, Servay started the restaurant with the help of a sponsor who donated CAN$50,000 (US$49,000) and loaned her another CAN$50,000 for the non-profit venture.

The bistro opened its doors in 2006, and the concept appears to be working very well. Its strength is its flexibility: volunteers can work for as little as one night and no experience is needed.

"At the start, my mother washed dishes for a few weeks and then it took off," said Servay. Volunteers come from all walks of life, with around 4,500 helpers rotating through the restaurant each year.

Some cook meals, others wait on tables. Profits go to six local charities, with CAN$20,000 donated in 2010.

The food is good, the prices are reasonable, and the restaurant will sometimes bring in local performers as entertainment to serenade patrons for free.

Twenty somethings Eric Lucas and Tahina Andriamananjato volunteer at Robin des Bois several times per week.

"My family emigrated from Madagascar to France. Having witnessed the caring hands that helped them settle there, I feel it's my turn now to help others," Andriamananjato said.

"People have mistaken me for a pro," said Lucas.

The bistro uses organic produce which is sourced locally as much as possible. The menu is devised by a trained chef and adapted to the seasons, and the restaurant provides aprons for the volunteers, but allows them to wear their own clothes.

Each night, eight volunteers work alongside eight staffers in the kitchen and the dining room. While the clientele are in part dining to support Servay's cause, the restaurant aims to serve meals good enough to make patrons come back again and again.

"We didn't want people to say, 'Great, I gave, I did my part, but the food was so-so," Servay explained. "No. We actually have clientele that come back every week for the food."

After arriving in Quebec a year ago, Andriamananjato has just secured a job at a bank. Prospective employers tend to view volunteering on a par with professional experience.

"It looks good on a CV," said Lucas. "Someone who volunteers, it's the same as if they were salaried workers."