The Canadian restaurant industry is facing challenging times ahead, as projections from Dalhousie University suggest a decrease of 4,000 restaurants in the coming year. This follows a rough period in 2025, during which 7,000 restaurants were lost, according to food industry expert Sylvain Charlebois.
Independent restaurant owners like Alain Creton are feeling the impact deeply. Creton reflects on the struggles faced by many new restaurant owners who pour their hearts and savings into their businesses, only to face closure due to financial difficulties.
Creton shares his personal experience of running a restaurant for over 50 years, emphasizing the financial risks and sacrifices that come with it. He highlights the challenges of rising food prices and changing consumer behaviors, such as the shift to remote work and increased home food delivery services.
Charlebois expresses concern over the decline in independently owned restaurants, noting that these establishments often drive culinary innovation and cultural diversity in the food industry. He points out that the upcoming reduction in temporary resident admissions by the federal government may further exacerbate the financial strain on restaurant operators.
As the industry braces for a tough year ahead, Charlebois predicts that consumers may become more cautious with their spending when dining out. He suggests that people may opt for simpler, more cost-effective meals, foregoing extras like appetizers, desserts, and expensive wines.
Both Charlebois and Creton acknowledge the harsh realities of the restaurant business, urging aspiring entrepreneurs to be aware of the challenges and financial risks involved.
