CH players have revealed a big improvement with the new management, versus the Bergevin era

I don't think I'm going to teach anyone that the Montreal Canadiens are one of the richest clubs in the NHL.

The organization has always been known as a first class franchise, where they go the extra mile for the comfort of the players.

After some darker years when Pierre Gauthier was at the head of the Tricolore, Marc Bergevin brought a wind of renewal, improving several elements, internally, of the organization.

However, we have just learned that Jeff Gorton has taken the CH to a whole new level, but the biggest difference between the Bergevin era and the new management, according to David Savard and Samuel Montembeault, is the food.

Under Marc Bergevin, the players had a catering service, we agree, they were really not pitiful and it was better than many teams in the NHL. But under Gorton, we are now with chefs on site who create new dishes every day. Let's just say that the second option is particularly appealing.

Here are the comments of Montembeault and Savard.

It sounds like a benign change, but Savard put into words a very important element that this improvement has brought to the team: guys are staying at the arena longer.

That's the most important part. If guys stay in the fold longer, it helps the team spirit, it helps the guys relax together, it's perfect.

Also, since the players are spending more time in the club's facilities, they may take advantage of it, also more, to train, it's only positive. By making the players want to eat there, it also gives them more control over their food, even though chefs allow much more flexibility than caterers.

This is the kind of thing that the Tricolore can afford, and Jeff Gorton gives credit to Geoff Molson for that, because at the end of the day, he's the one paying for it.

Credit: LetsGoHabs.com

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