Advocating for Restaurants – Trade Barriers, Tariffs, B.C. Fires and What’s at Stake
Last month, the U.S. announced it would impose a new round of tariffs on Canadian products, including ones previously protected under CUSMA, on August 19. As the Government of Canada continues discussions with U.S. counterparts ahead of the deadline, the Restaurants Canada team has been engaged with Minister Dominic LeBlanc, who is the Minister responsible for Canada-U.S. Trade, outlining our industry’s concerns, incorporating data and research from the previous round of retaliatory tariffs and the significant impact on our sector, our suppliers, and Canadians.
Restaurants Canada stands behind the government’s efforts to secure a strong outcome for Canadian businesses through the renewal of CUSMA. However, based on the impacts of last year’s retaliatory tariffs, which cost our industry an estimated $100 million per month in added costs, we are urging the government to avoid imposing retaliatory tariffs on food products as part of its response to U.S. tariffs.
Read the letter we sent to the Minister for more information.
We will continue advocating on your behalf, monitoring the situation and keeping you updated on any progress.
Consultation on Interprovincial Trade Barriers
Recently, I brought the restaurant industry’s voice to federal and provincial Ministers and officials at a round table consultation, making the case for reducing interprovincial trade barriers and the real impact these barriers have on our sector.
When we engage with government, we lead with who we are—and the numbers speak for themselves. Our industry welcomes 23.7 million customer visits every day, generates $125 billion in annual sales, contributes nearly 4% of Canada’s GDP, and employs 1.2 million Canadians, making restaurants Canada’s fourth-largest private-sector employer. We also purchase more than half of Canada’s agricultural production, making our sector an essential partner for Canadian farmers, food processors, and distributors from coast to coast.
Many of our members serve customers across provincial boundaries. The challenge is delivering the same restaurant experience efficiently and profitably across the country while navigating multiple provincial regulatory systems. Reducing interprovincial trade barriers is an opportunity not to lower standards, but to better recognize equivalent regulatory outcomes for food safety, environmental protection, and consumer confidence — without the unnecessary duplication that adds cost and complexity for operators.
That economic weight matters, and we are using it to push for real, practical change on four fronts:
Food Safety Harmonization — We are pressing for mutual recognition of food safety certifications, inspections, and regulatory requirements across provinces. Right now, duplicative compliance obligations are costing operators time and money with no benefit to food safety outcomes.
Environmental Regulatory Consistency — EPR programs, packaging requirements, and reporting obligations vary widely across jurisdictions, creating unnecessary administrative burden. We are advocating for greater national alignment so that operators aren’t navigating a different rulebook in every province.
A Stronger Domestic Food Market — Canada’s internal trade barriers on food and beverage products — including alcohol for licensed operators — are holding our industry back. Removing these barriers strengthens the entire food system, from producers and processors to the restaurants that serve Canadians every day.
National Franchise Disclosure Template — For franchise operators, province-by-province legal reviews are costly and time-consuming. We are advocating for a single national template, with only narrow jurisdiction-specific additions, so that one legal review can support expansion across the country.
As Canada and the provinces make meaningful strides in modernizing internal trade and unlocking the full economic potential of our economy, we remain committed to ensuring restaurants have a seat at the table and that our members can benefit from these new opportunities.
BC Wildfires – State of Emergency
Wildfires continue to impact communities across Canada, forcing thousands of people to evacuate their homes, disrupting businesses, workers, and local economies. In British Columbia, the situation has been particularly difficult over the past two weeks, with many communities facing uncertainty. In response, the BC Government has declared a State of Provincial Emergency.
We are grateful for the extraordinary efforts of first responders, community leaders, and local businesses, including restaurateurs who are stepping up to support their communities during this challenging time. Our thoughts are with the families, workers and businesses directly affected by these wildfires.
Please stay safe and follow the guidance of local authorities. If you need assistance accessing government resources or support, please do not hesitate to reach out to Cheryl Maitland Muir, VP Western Canada at Restaurants Canada at 604-828-6961.
For the most current and verified information, please follow EmergencyInfoBC on X or Facebook, or visit their website: EmergencyInfoBC.gov.bc.ca.
Key Resources:
· DriveBC
· Emergency evacuee guidance for the public
Important information about food safety, as well as documents that may assist foodservice operators during and after wildfire events, is available here.
Destination BC has also developed a comprehensive Emergency Preparedness Toolkit which includes resources on evacuation preparedness, business continuity planning, financial assistance, and recovery following emergencies and natural disasters. Visit Emergency Preparedness Toolkit – Destination BC
Restaurants Canada remains in contact with government officials and is available to support members across the province. We will continue to share updates as new information becomes available.
Temporary Foreign Worker Program: Recent Changes
A reminder that effective July 17, the federal government updated provincial and territorial wage thresholds for the TFW Program. The wage threshold determines whether a Labour Market Impact Assessment (LMIA) application is processed under the low-wage or high-wage stream. We encourage members to review the updated thresholds before submitting any new LMIA applications to ensure they are applying under the correct stream.
The federal government has also updated unemployment rate data by census metropolitan area (CMA), which is used as part of the TFW Program’s refusal-to-process measure for certain low-wage LMIA applications. Certain occupations and positions may be exempt from this measure. Employers should consult the TFW Program website to determine whether an exemption applies.
A Practical Look at AI for Restaurant Teams
Artificial intelligence is reshaping how businesses recruit, train, and support employees—and for restaurant operators, the opportunities are becoming increasingly practical.
Register here for an upcoming webinar with Kibbi exploring how AI can help operators streamline onboarding and training, improve productivity, and support employee development through real-world tools and applications.
The session will include an overview of the Pathways to Careers in Foodservice program, funded through the Government of Ontario’s Skills Development Fund (SDF), followed by a moderated discussion with hospitality recruitment expert Val Upfold on how restaurants can begin integrating AI into their workforce strategies.
This webinar is presented as part of Pathways to Careers in Foodservice. This Employment Ontario program is funded in part by the Government of Canada and the Government of Ontario.
ICYMI: Smart Serve, AGCO and Alcohol Service Compliance webinar recording
Last month, we were joined by Smart Serve Ontario for an interactive webinar on Smart Serve, AGCO & Alcohol Service Compliance. If you missed it, you can now watch the recording for information on Smart Serve certification requirements for different roles, common AGCO compliance pitfalls, operator responsibilities, and practical strategies for maintaining compliance. Watch here.
With gratitude,
Kelly Higginson
