Page 3 - MENU Mag - July/August 2017

Summer is here and as a foodservice operator you know rst- hand that we’re in peak travel and event season—the time when Canadi- ans hit the open road, soak up the sun on local patios, and celebrate wed- dings and graduations. Tourists are arriving in record numbers, drawn to Canada’s culinary landscape as much as its scenery and attractions.
The Honourable Bardish Chagger, Canada’s Minister of Small Busi- ness and Tourism, attended our Nation’s Feast event at RC Show 2017, and a few weeks later announced that the government is embarking on a strategy to make Canada a top destination for culinary tourism, noting: “Whether they involve visiting a restaurant or food festival, culinary experiences are as essential today to a tourist's experience as climate, geography and accommodations.”
It’s easy to see why the government has put a sharp focus on culinary tourism; approximately one fth of spending ($3.56 billion) by inter- national travellers in Canada is on food and beverages. Domestic and international spending totals $15.35 billion.
This is something to celebrate, but it also raises a question: Why is government biting the hand that feeds it? From the unprecedented mini- mum wage increases in Alberta and Ontario, to a new tax on restaurant meals in Saskatchewan, to a federal excise tax on alcohol that will auto- matically rise every year, the industry is going through massive change, and it’s due in large part to reckless government policies.
Faced with these roadblocks, it’s more important than ever that we stand strong and united. It’s our job to tell your story to government, educate them about the realities of running a foodservice business, and negotiate policy approaches that work for everyone. We need your voice at the table. Connect with us to get involved in our advocacy e orts.
There are many other ways that Restaurants Canada works to protect and grow your business. Our suite of money-saving programs and business-builder resources is growing! Contact our Member Services team (1-800-387-5649 or members@restaurantscanada.org) for customized advice on how to lower your operating costs, improve employee retention, and stay a step ahead of the competition. And, mark the date for RC Show 2018 (Feb. 25 – 27), when innovation takes centre stage, connecting you with hundreds of cutting-edge ideas and products and a network of industry leaders.
Together we can meet the future head on. Join and grow with us!
Bill Allen Shanna Munro
Chair of the Board President & CEO
JULY / AUGUST 2017 MENU 3