You’ve found a location, planned the menus, sourced your supplies, and picked the perfect name but there’s still a lot of regulatory hurdles to overcome before you can open your dream restaurant.
Job vacancies in Canada’s restaurant industry have tripled since the pandemic, stalling recovery in the beleaguered sector as it grapples with rising food costs, mounting debt, and high inflation.
Restaurants can’t afford to lose talent, even in the best of times. With job-hopping becoming the norm, employers must go the extra mile to offer skilled staff more than just a pay cheque.
These are uncertain times for the Canadian restaurant industry and, without a crystal ball, it’s hard to know what’s on the horizon. In the short-term, the outlook is mixed. While restrictions are easing across the country and staff are returning, rising costs and wary customers mean it won’t be business as usual.
The food industry is proving remarkably resilient despite the challenges of the pandemic, according to a recent report from safety specialists Steritech. It highlights how restaurants have integrated COVID-19 compliance into their day to day operations.