A message from Kelly Higginson<\/strong>: The foodservice industry is an economic engine. Restaurants across the country generate $95 billion in sales (accounting for 4% of Canada\u2019s GDP), employ 1 million people, and serve 22 million customers each, and every day. As a foodservice operator, you have a lot on your plate. We all hope a crisis never happens, but experience shows that it pays to be prepared.<\/p>\n\n\n\n In the restaurant industry, the health and safety of everyone we serve and all those we employ is always mission critical. This is just as true now as it was before the emergence of COVID-19. As we have seen over the last few years, our industry is vulnerable to many different crises that could lead to significant traffic declines, staffing shortages and business challenges. You can help mitigate the damage to your business by having contingency plans in place before a crisis hits.<\/p>\n\n\n\n The information provided is generic and must be customized to the needs of individual companies. You are encouraged to check this document and the sources we cite for the latest information and updates.<\/p>\n","protected":false},"excerpt":{"rendered":" A Guide for Canadian Restaurateurs A message from Kelly Higginson: The foodservice industry is an economic engine. Restaurants…<\/p>\n","protected":false},"author":5,"featured_media":1731,"template":"","meta":{"_acf_changed":true,"footnotes":""},"advocacy-issue":[],"class_list":["post-1730","toolkit","type-toolkit","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n