To Grow a Business, Think Like Great Entrepreneurs


Draw on the expertise of three seasoned managers whose family businesses, involved in different sectors, have greatly prospered over the years. Planning and adapting to the market reality, diversification and labour are some of the subjects that will be discussed.

Hosted by Mr. Pierre Rhéaume, this panel will certainly inspire you and help you to see your business differently.

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Nellie Robin, ASC, M. Sc.
President Groupe Robin

Chairwoman of the family business founded by her father in 1972, Ms. Nellie Robin has been working for the last 20 years to the development, building and real estate management for Groupe Robin. The company now manages commercial, residential, hotel and retirement home real estate properties.

Passionate about her work and by humans, Nellie is committed to develop and operate real estate projects improving people's well-being and creating living and sustainable spaces within the community.

Anchored in her integration leadership role, her collaborative approach aims to create long-term value while being ahead of her time to improve and constantly innovate in her business practices. The business pays particular attention to the sustainable development by building eco-friendly projects, including some LEED®-certified buildings. The team is entirely devoted to its clientele and includes more than 225 committed employees from various disciplines.

Nellie Robin is a committed woman, involved in her community. She is regularly invited to speak in conferences and events gathering real estate, construction, business, hotel or retirement home industry stakeholders, as well as for community settings.

Carl Landry
President Ferme Landrynoise

Carl Landry is born and raised in St-Albert, a small municipality in the Bois-Francs region. From an early age, he worked on the family farm founded in the 1960s by his father, Mr. Jean-Marie Landry.

Passionate about farming, he completed a zoo-technology training at the Institut de technologie agroalimentaire du Québec in St-Hyacinthe. He joined his father and his two brothers, Daniel and Éric, as shareholder in 1990.

In 2006, Mr. Jean-Marie Landry also transferred his shares of the farm to his three sons, thus creating Ferme Landrynoise inc. Carl Landry is then named chairman of the company. In 2021, a third Landry generation, Jessica and Steven, joined the shareholder team.

Today, in addition to its 5 shareholders, the farm has 17 full-time employees, 7 Guatemalan workers, and some seasonal workers. Ferme Landrynoise has 4,850 acres of land, and 2,900 heads of Holstein cattle, including about 1,400 lactating cows, and a 50,000 litres per day milk production.

Pierre Lemieux, B.A.A.
President Bio Biscuit Inc.

In 1990, with a bachelor's degree in Business Administration from the University of Sherbrooke, Pierre Lemieux joined the family business and its 8 employees, in Saint-Hyacinthe.

He learned the construction trade with his father, Royal Lemieux, as project manager and property management. He expanded Darmieux inc. company's property holdings, with different residential, commercial and industrial projects. Today, Pierre Lemieux owns his own property holding company with over 800,000 sq.ft. under the name Gestion Le Monnet inc.

At the same time, he developed a storage company specialized in agri-food and pharmaceutical. Entreposage Herger inc. now has the required accreditation to meet the needs of big food companies. With more than 500,000 sq.ft. and 60,000 racking spaces in 4 warehouses located in Saint-Hyacinthe and Longueuil to store products under dry, controlled and refrigerated conditions, Entreposage Herger inc. further differentiates itself from the competition with its technology, customer approach and 135 qualified employees.

In 1996, Pierre and Royal Lemieux established Bio Biscuit inc. and increased their field of competence by developing a dog biscuit manufacturing company. Bio Biscuit's success came quickly and, only three years after its launch, the United States became its first massive export market. Always offering the best to pets, Bio Biscuit developed its own “high-end” brand of cat and dog food under the name Oven Baked Tradition, with its unique cooking process. Thanks to an internationally recognized experience and expertise, Bio Biscuit exports its oven baked pet food line “Oven Baked Tradition” in over 20 countries in Europe, Asia and South America. With sales increasing by 15% annually in the last 25 years, Bio Biscuit now has a 175,000 sq.ft. manufacture producing 60 million pounds of pet food yearly with 2 production lines, 6 packaging lines and 240 employees working seven days a week, 24 hours a day.

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