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Canadian Restaurants Adapt as Trade Tensions Rise
Next week, Grizzly Bar will debut in Toronto, clearly showcasing its owners’ sentiments regarding the ongoing trade tensions between Canada and the United States. With a décor rich in Canadian symbolism, complete with maple leaves and animatronic bears, the restaurant promises a distinctly national experience. Menu offerings will include specialties such as Montreal smoked meat, Maritime calamari, and Caesars garnished with ketchup chips served in mini paper boats. Guests will have the option to pay with cash, credit, or even a uniquely Canadian currency—Canadian Tire money.
The entertainment lineup will feature Canadian rock icons such as Blue Rodeo, Rush, and Loverboy, and patrons can participate in the “Hoser Olympics,” a playful contest involving challenges like the “loonie toss” and a humorous apology competition styled as a “sorry-not-sorry” event.
Co-owner Jessica Langer Kapalka expressed enthusiasm for the venue’s diverse offerings: “It’s going to be wild how much stuff there is.” Plans include having the bar manager don a nine-foot inflatable grizzly costume and setting up tented areas that simulate a campfire gathering, complete with s’mores.
Grizzly Bar’s bold theme reflects a broader trend among Canadian restaurants responding creatively to the heightened tariff tensions impacting North American supply chains and dining budgets. As U.S. President Donald Trump enacts tariffs on a range of products, Canadian establishments are increasingly relying on domestic ingredients and reworking their menus, moving away from American staples. Some have even put expansion plans in the U.S. on hold.
Jo-Ann McArthur, president of Toronto’s Nourish Food Marketing, highlighted the varying strategies restaurants are employing. Each establishment faces a unique set of challenges related to customer preferences and cost management. “Supporting local producers where you can” doesn’t always necessitate a complete overhaul of décor or menus, she noted.
Some businesses are taking a firmer stance. James McInnes, founder of the vegan fast-food chain Odd Burger Corp., recently decided to halt a planned expansion to open 60 franchises in the U.S. just weeks after initially announcing it. His concerns stemmed from the unpredictable economic landscape shaped by the ongoing trade feud. “Tariff percentages are changing daily, and so are the items being tariffed,” he stated. With such volatility, McInnes opted to refocus on Canadian operations and better shield his supply chain from U.S. influence.
Rather than engage with the uncertainties of U.S. expansion, McInnes explained that his company is choosing to avoid the risks associated with American products, which can fluctuate in cost due to tariffs. “At a certain point, it just doesn’t make financial sense to carry U.S. products,” he remarked.
On a different note, Steve Neville, co-owner of Kanoo Coffee in Guelph, turned the tariff situation into an opportunity for Canadian promotion. Initially aiming to showcase a variety of international coffees, he shifted the focus to entirely Canadian offerings once the trade tensions escalated. “It became a no-brainer,” Neville said. His café now serves beans sourced from notable Canadian roasters across the country.
“In this globalized world, we’ve somewhat lost sight of domestic priorities, like supporting local businesses and families,” Neville observed. He views the rise in nationalism spurred by the tariff dispute as an opportunity to reconnect with local suppliers and communities.
Grizzly Bar echoes this sentiment, aiming to champion homegrown products. Langer Kapalka shared that sourcing key ingredients like poutine and bison burgers from Canadian suppliers was more seamless than anticipated. “I was expecting it to be a lot more difficult in some ways,” she said, reflecting on the sourcing process.
In instances where Canadian ingredients were unavailable, the restaurant has looked to trade partners such as New Zealand and Mexico for specific items. The couple running the bar, Jessica and Jason Kapalka, budgeted around $15,000 for their transformation of the existing Offworld Bar into this Canadian-themed establishment and even relied on friends for quirky decor.
The shift from a pop-up beach-themed bar to a longstanding Canadian concept seems promising, and Kapalka humorously noted the intention to maintain this theme well into the future. “I would look forward to switching it off if there’s no longer a need for it,” she said, anticipating possible changes in the political landscape that could ease current tensions.
Source
globalnews.ca