Toronto, October 27, 2026 – Despite stronger-than-expected sales growth, Canada's restaurant industry continues to face significant financial pressures, with 67% of restaurants reporting lower profitability compared to a year ago and 44% expressing pessimism about 2027, according to Restaurants Canada's latest Quarterly report.

“Stronger sales don't necessarily mean healthier restaurants,” said Chris Elliott, Chief Economist and Vice-President of Research at Restaurants Canada. “While industry sales have exceeded expectations, rising food and labour costs, softer guest traffic and limited room to increase menu prices are putting significant pressure on restaurant profitability. That disconnect is shaping operators' expectations for 2027.”

Commercial foodservice sales are projected to grow by 5.1% in 2026. However, two-thirds (67%) of operators reported lower profitability compared with a year ago and 44% reported fewer guests.

Looking ahead, nearly half (44%) of restaurant operators say they are pessimistic about 2027, compared to 30% who are optimistic. Nearly four in 10 (38%) expect profitability to decline next year, while just 21% anticipate an improvement. Employment expectations are also restrained, with 29% of operators expecting to employ fewer workers and only 9% anticipating an increase.

“Restaurants are being squeezed between rising operating costs and consumers who simply can't afford higher prices,” said Kelly Higginson, President and CEO of Restaurants Canada. “When restaurants can no longer make the economics work, Canada loses far more than places to eat—Canadians lose jobs, farmers and food producers lose customers, and communities across the country lose essential economic activity that keeps them vibrant.”

Restaurants are the fourth largest private sector employer in Canada, with 1.2 million workers, and serve 24 million customer visits every day. Financial pressures on restaurants have implications for employment, local economies and the broader Canadian food supply chain.

Restaurants Canada will continue working with the federal and provincial governments to identify policy and regulatory measures that will reduce operating costs, strengthen restaurant competitiveness and restore business confidence. The federal government’s recent Productivity Mega Deduction is an example of positive steps that governments can take to help restaurant businesses thrive and grow, supporting jobs and communities across the country.

“Canada needs a strong, competitive restaurant industry. That means giving operators the confidence to invest in their businesses, support their employees and serve their communities,” added Higginson. “We’ll be looking at next week’s federal budget for concrete measures that improve affordability and restore business confidence, including steps toward a comprehensive review of Canada’s tax system to reduce the burden on businesses and support long-term growth.”

Built on the kitchen tradition of “family meal,” the platform lets Calgary food businesses offer end-of-day surplus to the organizations that feed people, at no cost to either side

CALGARY, AB, October 22, 2026 – Fin-Free C. Corp. today launched Mise: Family Meals, a free online platform that connects Calgary restaurants, bakeries and grocers that have end-of-day surplus with the food banks, shelters and meal programs that can use it.

The launch comes as demand for food support reaches new highs. Food Banks Canada’s HungerCount 2026 report, released October 21, recorded more than 2.35 million food bank visits in March 2026, up 8.7 per cent from a year earlier. In Alberta, nearly 10 per cent more people accessed food banks in March 2026 than a year earlier.

“In most kitchens I’ve worked in, and most kitchens anywhere, there’s a ritual called ‘family meal.’ Someone cooks for the team before the doors open, using leftovers that were destined for the trash,” said Sean Burton, founder of Mise Kitchen and a Red Seal chef. “Mise:

Family Meals carries that idea past the kitchen door.”

How it works

When a kitchen has surplus it can’t use, at close or any time during the day, it lists what’s available on Mise: Family Meals with how it has been stored and a pickup window. A nearby food bank, shelter or meal program claims what it can use, and the two arrange the pickup directly with each other. Organizations can also post what they need, so kitchens can see where their surplus will help most.

Partners are asked to weigh every drop-off, and the platform publishes the running total of weighed food rescued, so the impact is measured rather than estimated. Mise Kitchen does not buy, sell, store or transport food; it helps donors and receivers find each other, agree on pickups and record what was rescued. The platform is available in English and French.

Availability

Mise: Family Meals is free for both food businesses and community organizations. Calgary restaurants, bakeries, grocers, food banks, shelters and meal programs can create an account today at misefamilymeals.ca.

VICTORIA, BC (October 19, 2026) – Fairmont Empress is pleased to announce the appointment of Demian Fuentes as the Director of Food and Beverage. In this role, Fuentes will oversee the property’s food and beverage operations, lead strategic growth initiatives, and further enhance the guest experience across its culinary and hospitality offerings.

A strategic hospitality executive with more than two decades of international experience, Fuentes has held senior leadership positions with some of the world’s most recognized luxury hospitality and lifestyle dining groups. His career spans the Middle East, Europe, Asia, and Australia, with experience in international expansion, financial optimization, and executive team development. He has extensive experience overseeing multi-unit portfolios, leading pre-openings, developing restaurant concepts, and strengthening financial performance.

“I’m thrilled to join Fairmont Empress and begin this new chapter on Canada’s West Coast. Victoria has a distinctive culinary identity, shaped by local producers, its coastal setting, and a vibrant community, and I’m excited to be part of that energy,” said Demian Fuentes. “My goal is to build on the property’s legacy while elevating our outlets through thoughtful cuisine, genuine hospitality, and experiences that reflect the character of this region.”

Fuentes will oversee Tea at the Empress, one of Victoria’s most iconic traditions, serving more than 250,000 cups of tea annually and welcoming generations of guests from around the world. Tea at the Empress is a defining part of Victoria’s identity and a cherished ritual for visitors and locals. Under Fuentes’s leadership, he will build on the tea experience’s legacy—preserving its timeless sense of occasion while introducing a fresh perspective with seasonal touches.

In addition, Fuentes will usher in the next chapter of Q at the Empress. Building on its evolution, he will guide Q at the Empress toward a more elevated and immersive experience with a stronger sense of place. The vision is to create a dining experience that feels distinctly connected to the coast, the seasons, and the region’s local gatherers and producers.

In his purview are The Bengal, the hotel’s breakfast room and one of Victoria’s largest private dining rooms, and DASH, the new grab-and-go coffee shop located in the south wing of the hotel.

TORONTO — Toronto diners will have their first opportunity to experience Canada’s first customizable pho restaurant when Renso Pho-Potle opens to the public on October 24^th.

Located at 506 Queen Street West, Renso Pho-Potle introduces a fresh take on Vietnamese street food through a fast-casual dining experience that puts customization at the centre of every bowl. Inspired by the energy, variety and communal spirit of Vietnamese street food, the restaurant invites guests to build their own customizable pho bowls by choosing from a selection of their broths, proteins, seasonings and garnishes.

The concept offers a modern, approachable way to experience the distinctive flavours of pho with each bowl tailored to individual preferences. Alongside the traditional broth-based bowls, the restaurant is introducing dry pho, offering guests another flavour-forward way to personalize their experience.

“Opening our doors is an exciting milestone and an opportunity to finally share the Renso Pho-Potle experience with Toronto,” says Linda Vu, founder of Renso Pho-Potle. “We wanted to create a place that honours the flavours and traditions that make Vietnamese food so special, while giving every guest the freedom to make their bowl their own. We look forward to welcoming the Queen West community and learning from our guests throughout the soft opening.”

Vietnamese cuisine is known for its balance of sweet, savoury, spicy, sour and umami flavours, often brought together through fresh herbs, citrus, vegetables, meats and slow-prepared broths. At Renso Pho-Potle, these culinary influences come together in a build-your-own format that encourages guests to explore different flavour combinations with each visit.

The soft opening will give the team an opportunity to welcome its first guests, introduce the restaurant’s build-your-own concept and gather feedback as Renso Pho-Potle begins to establish itself in Toronto’s culinary community.

Renso Pho-Potle opens to the public on October 24^th at 506 Queen Street West in Toronto. For more information, please visit www.rensophopotle.ca. Follow Renso Pho-Potle on Instagram, Facebook and //www.tiktok.com/@renso.ko.bites">TikTok.