May 2025

How Will Carney's Platform and Policies Impact the Restaurant Industry?

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June 3, 2025

With the recent Canadian election bringing Mark Carney and the Liberal Party into power, many industries are watching closely to see how policy changes will unfold. One industry particularly poised for disruption or opportunity is the restaurant and hospitality sector. Though Carney's campaign platform was vague regarding specific policies directly addressing restaurants, broader economic themes like inflation, immigration, trade, and tourism will inevitably shape the industry's future. Here’s a comprehensive look at how his policies could influence restaurateurs in Canada.

Inflation and Economic Policy: The Cost of Doing Business

Carney has pledged to address Canada's cost-of-living crisis, emphasizing the need for economic resilience and reduced dependency on volatile international markets. However, specific strategies to combat inflation remain limited in public disclosures. The ongoing trade tensions with the U.S., marked by reciprocal tariffs, threaten to exacerbate inflationary pressures, especially on imported goods essential to the restaurant industry, such as food and beverages.


For restaurateurs, rising costs of imported ingredients and equipment could lead to increased menu prices, potentially deterring cost-conscious consumers. Higher operational expenses may strain profit margins, particularly for small and medium-sized establishments.


Inflation has already had an impact on the cost of staples. Statistics Canada reports that food purchased from stores has risen by over 20% since 2020. For restaurants relying on U.S. imports, this could further accelerate price hikes.


The Bank of Canada’s cautious approach to rate reductions — signaling cuts only if inflation nears its 2% target  — could prolong high financing costs, affecting expansion plans and cash flow for restaurateurs. If consumer spending weakens further due to cost-of-living pressures, restaurants may face dual headwinds of declining foot traffic and rising expenses.

A woman looking stressed with her head in her hand while she holds out a credit card and checks the balance on her smartphone


Tariffs and U.S. Relations: A Recipe for Uncertainty

The Carney administration has adopted a firm stance against U.S. tariffs, implementing retaliatory measures on a wide array of American goods, including food and beverages. This trade conflict poses significant risks to the restaurant industry, which depends on the cross-border flow of goods and tourism.

Escalating Trade Tensions and Their Impact on the Restaurant Industry

The imposition of tariffs could lead to supply chain disruptions and increased costs for imported products, compelling restaurants to adjust their sourcing strategies or absorb higher expenses. For example, potential tariffs on U.S. dairy products could increase the cost of cheese and milk, essential ingredients for many Canadian dishes. Similarly, tariffs on U.S. meats and produce could force restaurants to seek alternative suppliers, potentially at higher costs.


To mitigate these challenges, the Canadian government has introduced temporary relief measures for businesses impacted by tariffs. These include the temporary remission of surtaxes applied on U.S. goods used as inputs in food and beverage manufacturing, processing, and packaging, in place until October 16, 2025. While these measures provide some respite, the long-term sustainability of such relief is uncertain, and businesses may still face financial strain.

Tourism Decline: A Double-Edged Sword for the Hospitality Sector

The strained Canada-U.S. relations may deter American tourists, a key customer base for many Canadian hospitality businesses. The Tourism Industry Association of Canada warns that a 10% reduction in U.S. visitors could result in a loss of 1.5 million tourists, adversely affecting revenue streams for restaurants in tourist-dependent regions.


Conversely, the decline in Canadian travel to the U.S. presents an opportunity for domestic tourism. With many Canadians opting to vacation within the country, restaurants and hospitality businesses can capitalize on this trend by offering promotions and experiences tailored to local tourists. However, this shift may not fully compensate for the loss of international visitors, and businesses must adapt their strategies accordingly.

Immigration Policy: Navigating Labor Shortages

In response to mounting pressures on housing and infrastructure, Prime Minister Mark Carney's administration has initiated significant reforms to Canada's immigration policies, aiming to reduce the number of temporary residents and recalibrate the Temporary Foreign Worker Program. These changes are poised to have profound implications for the restaurant and hospitality sectors, which have historically relied on temporary foreign workers to fill labor shortages.


A Shift Towards Reduced Temporary Immigration

The Canadian government has set a target to decrease the proportion of temporary residents from 6.8% to 5% of the total population by the end of 2026. This initiative includes a reduction in both permanent and temporary immigration numbers. Immigration Minister Marc Miller emphasized the necessity of these measures to prevent the overheating of the economy and to address the strain on housing and social services.


As part of this strategy, the number of new permanent residents is slated to decrease from 485,000 in 2024 to 365,000 by 2027. The Canadian government has also announced further restrictions on study and work permits for temporary residents, aiming to reduce the number of international students and foreign workers in the country.

Implications for the Restaurant Industry

The restaurant and hospitality sectors are among the industries most affected by these policy changes. Temporary Foreign Workers (TFWs) have been instrumental in filling roles such as kitchen staff, servers, and cleaners — positions that often face domestic labor shortages. With the new cap limiting TFWs to 10% of an employer's workforce under the Low-wage Stream, restaurants, especially in rural and tourist-dependent areas, may struggle to maintain adequate staffing levels.


Restaurants Canada, a national industry association, has expressed disappointment over the lack of consultation regarding these changes. They argue that while TFWs constitute only 3% of the industry's workforce, their contribution is vital to the operation of many establishments. The association warns that the new restrictions could exacerbate existing labor shortages and negatively impact service delivery.

Economic Consequences and Wage Pressures

The reduction in TFWs is expected to intensify competition for domestic labor, potentially driving up wages. For instance, Lewis Hart, owner of Laowai restaurant in Vancouver, predicts that wages for kitchen staff could rise from around $20 to over $30 per hour. Such increases may lead to higher menu prices, with Hart suggesting that consumers could see "$30 burgers" coming soon.


While higher wages benefit workers, they also pose challenges for restaurant owners operating on thin profit margins. The increased labor costs may force some establishments to reduce operating hours, limit menu offerings, or, in extreme cases, close their doors.

Calls for a Balanced Approach

Industry stakeholders are advocating for a more nuanced approach to immigration policy. They emphasize the need for flexibility to address regional labor market disparities and the importance of supporting businesses that genuinely require foreign workers. Restaurants Canada has proposed initiatives such as matching and training programs to connect job vacancies with unemployed newcomers holding open work permits.


There is a call for the government to consider sector-specific exemptions or adjustments to the Temporary Foreign Worker Program (TFWP) to ensure that critical industries like hospitality can continue to thrive while still achieving broader economic and social objectives.

Navigating the Uncertain Future

The ongoing trade tensions and their repercussions underscore the need for the restaurant industry to develop resilient strategies. Diversifying supply chains, investing in local sourcing, and adapting to changing consumer behaviors will be crucial in navigating this uncertain landscape. Continued dialogue between industry stakeholders and policymakers is essential to ensure that the sector's concerns are addressed in future trade negotiations.


With rising costs from new tariffs, Push can help restaurants stay profitable by streamlining labor management and reducing payroll expenses. Learn how Push can take your business from surviving to thriving! 

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The food and hospitality industry is entering a transformative era in 2024 — driven by consumer demand for transparency, health, environmental responsibility, and a touch of culinary innovation. Diners are more informed, adventurous, and values-driven than ever before. Whether it’s a craving for Korean-BBQ tacos, gut-friendly mocktails, or carbon-labeled menus, today’s customers are embracing trends that combine personal wellness with global consciousness.

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For restaurant owners and foodservice managers, keeping pace with the latest food trends is more than a matter of creativity — it’s a necessity for profitability and long-term success. This guide explores the top food trends for 2024, from plant-based innovations to tech-forward sustainability practices, and how operators can successfully integrate them into their businesses.

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Let’s dig into what’s trending, what your customers want, and how your restaurant can stay ahead.

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What Are the Top Food Trends for 2024?

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Here’s a snapshot of the most impactful food trends shaping menus and operations in 2024:

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  • Plant-based innovations – Beyond tofu: think cultivated meats, mushroom mycelium, and chickpea-based seafood substitutes.
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  • Climate-conscious menus – Locally sourced, low-waste, and forward-thinking menus aligned with environmental responsibility.
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  • Functional wellness foods – Ingredients that support mood, energy, and immunity are being infused into dishes and drinks.
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  • Tech-driven dining experiences – AI tools, robotics, and smart systems are elevating back-of-house efficiency and customer-facing dining.
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  • Global flavor fusions – Mashups of regional cuisines (like Indian-Mexican or Korean-South American) offer novelty and richness.
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Why Do Restaurant Owners Need to Pay Attention to Food Trends?

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  • Consumer demand is shifting: According to the National Restaurant Association’s 2024 Culinary Forecast, over 70% of diners say they actively seek healthier, more sustainable options when dining out.
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  • Increased brand loyalty: Restaurants that align with customer values — health, ethics, innovation — earn trust, repeat visits, and social shares.
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  • Operational agility: Trend-oriented kitchens are quicker to pivot when supply chains shift, diets evolve, or digital preferences change.
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Which Foods Are Trending This Year Across the U.S.?

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Rise of Plant-Based Food Trends

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  • Cultivated meats: Also known as lab-grown meats, these are becoming mainstream. Brands like UPSIDE Foods and GOOD Meat are breaking into U.S. markets with chicken grown from animal cells in controlled environments.
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  • Mycoproteins & legumes: Derived from fungi or pulses, protein-rich alternatives like tempeh, jackfruit, and lupin are being used creatively in tacos, BBQ ribs, and seafood analogs.
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  • Mainstream adoption: Major chains like Burger King and Chipotle continue expanding plant-forward menus, while independents offer bold meatless dishes with flavor-forward sauces, global spices, and satisfying textures.
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Healthy Food Trends for 2024

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  • Gut health focus: Probiotic-rich dishes (kimchi grilled cheese or sourdough naan wraps) and fermented sides are on the rise.
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  • Lower-sugar desserts: Sweet treats are being reimagined with monk fruit, dates, and other low-glycemic ingredients.
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  • Immunity boosters: Menus highlight ingredients like turmeric, ginger, vitamin C, and zinc through smoothies, teas, and power bowls.
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  • Clean-label commitment: Consumers are studying ingredient lists, preferring dishes with wholesome, recognizable components.
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Functional Foods and Beverages

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  • Nootropic-infused drinks: Beverages powered by L-theanine or functional mushrooms cater to focus and calm.
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  • Adaptogenic add-ons: Herbs like ashwagandha, maca, and rhodiola are finding their way into smoothies, lattes, and sauces.
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  • Wellness cocktails: Mixed drinks sans alcohol — but heavy on health — promote detox and energy, flavored with botanicals and natural extracts like spirulina, matcha, and activated charcoal.
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How Are Sustainable Food Trends Shaping the Industry?

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From Menu to Sourcing: The Push Toward Sustainability

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  • Local and seasonal sourcing: Supporting nearby farms reduces emissions, ensures freshness, and appeals to community-minded consumers.
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  • Zero-waste operations: Chefs are using root-to-stem cooking, fermentation for food preservation, and creative uses for scraps in sauces or stocks.
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  • Eco-conscious packaging: Compostable containers, reusable to-go kits, and edible cutlery are disrupting traditional takeout models.
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Tech and Innovation in Sustainable Dining

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  • Carbon labeling: Climate impact scores on menus help customers make informed dining decisions, much like calorie counts.
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  • AI-driven inventory management: Tools optimize ordering patterns, reducing spoilage and overstock-related waste.
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  • Vertical farming & hydroponic setups: Onsite or bordered supply chains shorten the farm-to-table journey.
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What Is the Most Popular Food Trend Right Now?

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While many trends are gaining traction, one standout in 2024 is the rise of global comfort fusion — particularly dishes that marry traditional comfort food with spicy, umami-rich flavors.

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  • Korean-Mexican cuisine: Think birria bulgogi tacos or kimchi queso.
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  • Indian-South American mashups: Curried empanadas or tandoori arepas are headline grabbers.
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  • TikTok’s viral influence: Trends like \“chili crisp eggs\” or \“pickle sushi\” are being adapted on local menus, proving that social virality turns into real-world demand.
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How Social Media Is Driving Food Trend Adoption

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Role of Social Media in Accelerating Food Fads

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  • Influencer credibility: A single post from a viral chef or creator can spark national interest in a dish.
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  • Hashtag virality: Foods labeled #ButterBoard or #WaterTok evolve into week-long waitlists and menu must-haves.
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  • User-generated content: Diners love documenting quirky, beautiful, or “you’ve-never-seen-this-before” dishes to share online.
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Leveraging Food Trends for Restaurant Marketing

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  • Seasonal menus & pop-ups: Limited-time offerings based on trending foods motivate urgency and trial.
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  • Social callouts: Encourage diners to tag, post, or review your trend-forward menu items.
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  • Reels and behind-the-scenes content: Show viewers where your ingredients come from or how a niche global dish is made.
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Global and Fusion Food Trends to Watch

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  • Japanese-Peruvian (Nikkei) flavors: Featuring citrusy ceviches with umami-rich miso and soy glazes.
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  • West African influences: Dishes using jollof rice, egusi stew, or fonio grain paired with plant-based elements.
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  • Filipino-American blends: Adobo-braised brisket sandwiches or ube milkshakes have mainstream momentum.
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Tips for Implementing 2024 Food Trends in Your Restaurant

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  • Test with limited-time offers (LTOs): Introduce a trending ingredient as a weekly special or seasonal dish to measure interest.
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  • Survey your customers: Use email lists or POS systems to gather input on potential additions.
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  • Train your staff: Equip them with the knowledge and enthusiasm to explain functional or sustainable items.
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  • Work with specialized suppliers: Align with local farmers, health-focused vendors, or zero-waste packaging providers for smoother execution.
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Final Thoughts: Stay Ahead of the Curve with 2024’s Food Trends

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Adapting to food trends in 2024 isn’t about chasing every new idea — it’s about identifying the trends that align with your market, values, and culinary identity. Plant-based options, sustainability, global flavors, and wellness-centric dining aren’t just appealing — they’re economically vital.

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Restaurants that act early — leveraging data, culture, and digital ecosystems — will attract today’s health-conscious, eco-aware diner and become tomorrow’s industry leaders.

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Ready to Lead the Industry with Smarter Menu Strategies?

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2024 promises bold innovations in food — and your restaurant can thrive by embracing the right trends. Whether you’re scaling functional drinks, reducing kitchen waste, or jumping on the next viral fusion dish, the right tools can help you act faster and smarter.

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Subscribe to the Push blog for expert insights on restaurant operations, emerging food trends, and next-gen hospitality technology. Stay ahead — serve success.

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Internal Links

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External Sources

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  • National Restaurant Association 2024 Culinary Forecast
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  • Technomic’s 2024 Foodservice Trends Report
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  • Mintel Functional Food Trends Analysis 2024
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