The entire tourism sector, particularly the restaurant industry, is bracing for the impact of retaliatory tariffs, as rising costs on imported U.S. goods—such as food products, alcohol, and kitchen equipment—threaten to strain businesses already operating on razor thin margins. 

"Many of our restaurants rely on U.S. suppliers for up to 30% of their ingredients. Higher prices on key imports may force restaurants to either absorb the additional costs, reduce portion sizes, or pass expenses onto consumers through higher menu prices," said Jim Bence, Hospitality Saskatchewan’s President & CEO. 

"One of our biggest worries is that the uncertainty surrounding trade tensions could impact consumer confidence, leading to reduced discretionary spending on dining out. Independent restaurants and small businesses already struggle to compete with larger chains that have greater purchasing power and supply chain flexibility." 

"Ultimately, these tariffs will disrupt our industry by driving up costs, limiting product availability, and reshape our sourcing strategies across the entire foodservice sector," Bence added. "An immediate response from our federal and provincial governments is needed to mitigate the impact of these tariffs," said Bence. "Getting rid of the carbon tax, extending the GST holiday and eliminating the PST on all food related products wouldn't get us to the break point but it would get close". 

Bence summarized with "If there truly is going to be a Team Canada approach, eliminating inter-provincial trade barriers needed to start yesterday. We are long past talking, we need action now if we are to survive this latest threat to our industry, and more broadly, our country as a whole".