From Fabric to Food: Barb Desmarais 101 · by Jenny Burr

Barb is an independent, professional businesswoman who is persistent, creative, loves a challenge and displays tenacity.

Barb’s family relocated every 3 years from one air force base to another while she was growing up. Although she met people each time she moved, they were more often acquaintances rather than friends.

By the time Barb was 13 her siblings had moved out of the house and her parents were in the process of becoming separated. This would be a difficult period for anyone. Barb remained living with her mother in Belleville, Ontario following the separation.

Barb knew that she wanted to take some courses at college however she wasn’t certain what to study. When Barb was seventeen she began working part time at the Fabricland in Belleville. This job introduced her to the world of textiles and she developed a keen passion for material sewing, and creating. This experience helped her determine which program to study.

Sir Sanford Fleming in Peterbourough, Ontario was a new college when Barb enrolled into the Home Economics program. Barb worked with food, fashion, and textiles. Courses ranged from pattern design, to tailoring, home décor, accounting, psychology, nutrition and menu preparation.

During Barb’s first week of college, her father passed away. She immediately went to Calgary where her father lived the remainder of his life. While in his apartment Barb found the letters she had written to him, they were unopened. Then Barb discovered some other letters. Barb curiously began to read them and realized they were meant for her, but were never sent.

Barb returned home to Sir Sanford Fleming to continue school. For both of Barb’s summers she worked part time at the Belleville, Fabricland. The two-year program prepared Barb for her career in the textiles industry. After graduation, she continued working at Fabricland, but as the Assistant Manager.

She was then transferred to Kingston as a Manager for one year and then to Barrie. Her next transfer was accompanied with a new title and new responsibilities. Barb was now to be the District Manager for Fabricland. This position involved having 8-12 store managers reporting to her. Barb would have this position for the next 13 years

Barb’s mom was her motivation for wanting to by her own home. Growing up Barb’s family never got use to moving from base to base. They always had a house, but since it belonged to the base it did not belong to them, as a result it never felt like home. To say the least, it was an emotional day when Barb bought her first home.

Barb was eventually promoted to General Manager of Operations for Fabricland. The job relocated Barb, and husband Pierre, to Toronto. Barb now had the District Managers reporting to her, this involved 65 stores and 700 employees. During her 23 years with Fabricland, Barb assisted in choosing locations and setting up over 100 stores.

Barb’s creative nature was evident when she began creating new stores for Fabricland. Most Fabriclands were 3,000 to 15,000 square feet in size. Most averaged 8,000 to 10,000 square feet. Although these figures may intimidate some people, Barb found the challenges were a motivating factor. She could readily visualize where the walls would be, what displays would be set up, and the type of flooring to place in each store. Barb created the home décor display. The concept was introduced in some of the stores to test its salability. It became apparent that it was an asset to the store, so it was implemented in numerous locations.

Barb’s diverse experience at Fabricland gave her insight into running a successful business. With Pierre’s marketing skills, they were discussing the start of their own business.

They put in an application to Cara Operations Limited, and were approved for a location to build and run a Harvey’s Serving Swiss Chalet. Hawkesbury and Carleton Place were the areas that Cara offered. Barb and Pierre chose Carleton Place for their Harvey’s location.

In their first year their Harvey’s location did so well that Cara awarded them with the “rookie” of the year award. At the same time they held a five-way tie, for the operator of the year award. This was the first time that a rookie had received this honour.

It has now been twelve years since Barb and Pierre opened their restaurant. Hard work, determination, perseverance and tenacity have helped them meet the challenges and success that running a business offers. Numerous people have been in their employ over the years. Barb feels a sense of responsibility for all her employees, and expects them not only to be well trained for Harvey’s, but for life in general; no matter what is thrown at them.