Print

 

The team at CasinosHunter analyzed official government websites and collected provincial minimum wage data and federal minimum wage data.

The study uses the Consumer Price Index (CPI) containing inflation rates for each province as of September 2023.  

For each province, the projected minimum wage for 2030 is calculated by multiplying the minimum wage for 2024 by the projection factor of each province.  

The projection factor is calculated by taking each province's projected minimum wage for the next year and multiplying it six times (one for each year between now and 2030). 

Each province’s minimum wage by 2030

British Columbia has the highest minimum wage projection for 2030, at $20.54 per hour.  

Currently, minimum wage in BC is $17.40 per hour. However, with an inflation rate of 2.8%, it is forecast to grow to the highest wage across Canada.  

Nunavut has the second-highest minimum wage growth, reaching $20.17 by 2030.   

Nunavut has the highest minimum wage across Canada at $19.00 per hour. However, with an inflation rate of 1.0%, by 2030, the minimum wage is projected at $20.17.  

Ontario ranks third, with a projected minimum wage of $19.42 by 2030.   

Ontario's current minimum wage is $16.55, and an inflation rate of 2.7%. 

Northwest Territories has the fourth-highest minimum wage for 2030. The current minimum wage is $16.70, and the inflation rate is 2.4%, projecting $19.25 per hour in 2030.  

Yukon ranks fifth, with a projected minimum wage of $19.12. Currently, in Yukon, the minimum wage is $17.59 per hour, and the inflation rate is 1.4%.  

Ranking sixth through to tenth is New Brunswick, Quebec, Newfoundland and Labrador, Alberta, and Nova Scotia.  

Saskatchewan has the lowest minimum wage projection for 2030. Currently, the hourly wage is $14.00. With an inflation rate of 1.6%, workers are set to earn $15.40 by 2030.  

Across the nation, minimum wage is at an average of $17.30. The nationwide inflation rate is 2.5%, meaning the minimum wage by 2030 will be around $20.06.  

Mike Hunter, Founder of CasinosHunter, commented on the study findings,  

"British Columbia has consistently increased its minimum wage over the years, reflecting a commitment to adjusting wages in line with inflation, living costs, and other economic factors.  

"Generally, when minimum wage increases in line with inflation, it helps prevent workers from falling into financial difficulty.  

"Canada's minimum wage tends to be higher than in many countries, particularly in developed economies.  

"However, in high-cost areas, even a higher minimum wage might not be sufficient to cover all living expenses, particularly in expensive cities like Vancouver or Toronto.   

"This can result in workers still facing financial difficulties despite earning the minimum wage."

 
Print

 

Not all Americans love cooking, and a new report from US Foods finds that dining at sit-down restaurants is now America's #1 preferred way to dine, and it's becoming even more popular than ordering takeout or delivery in 2024. 

On average, Americans dine out almost 5 times a month, while ordering delivery 3 times per month. This is a dynamic shift from 2023, when Americans dined out 3 times a month and ordered delivery 4.5 times a month. 

  • Americans spend a monthly average of $191 dining out
  • 72% go to restaurants because they don’t feel like cooking
  • Americans spend a monthly average of $88.50 ordering takeout/delivery
  • 90% prefer holding a physical menu over using a QR code

Why do Americans prefer dining out at restaurants? The appeal centers around the overall experience, with factors like atmosphere (66%), socialization (52%), and special occasions (44%) being key drivers.

You can find the full report here, which includes more Year-over-year insights on restaurant preferences, tipping practices, and the expectations of Americans during the dining experience.

 
Print

 

With the INTERNORGA Future Award and NEXT CHEF AWARD, the international leading trade fair will highlight the forward-looking potential of the out-of-home market from 14 to 18 March 2025 in Hamburg. This event brings established companies together with start-ups, and top chefs with young talents. From now on, companies with innovative, sustainable ideas and aspiring culinary talents are invited to apply for the prestigious awards.

More than just an award: The INTERNORGA Future Award honours companies that are leading the way with innovative ideas and technologies, as well as sustainable entrepreneurship, playing a key role in shaping the future of the out-of-home market through exceptional commitment. The award sets standards in sustainability and innovation and provides valuable insights, inspiration, and impulses for the entire industry. The coveted prize is awarded in three categories. In the ‘Food & Beverages’ category, the ‘Oh Mungood’ product line from OMG plantbased Food AB in Sweden impressed in 2024 with plant-based burger patties and ground meat made from mung beans. Since then, much has changed for the company: ‘Winning the INTERNORGA Future Award was a fantastic launch for our market entry in Germany. The positive media coverage helped our distributor, VALUE FOOD, convince major partners like Transgourmet & Edeka Foodservice of Oh Mungood. We are grateful that our products are already being used in so many daycare centers, schools, universities, canteens, and restaurants,’ reports Caroline Nilsson, founder and CEO of OMG plantbasedFood AB.

Rational AG from Landsberg am Lech was awarded in the ‘Technology & Equipment’ category for an integrated cleaning and storage system for autonomous cleaning. ‘Winning the INTERNORGA Future Award is a special recognition of our daily work at RATIONAL. It shows us that we can shape the future of our industry, giving us extra motivation to continue developing our products every day. I can only recommend every company to apply, because the dialogue and feedback open up valuable new perspectives,’ says Thomas Pfeiffer, Managing Director of RATIONAL Germany. In the ‘Gastronomy & Hotel Industry’ category, the einsmehr Hotel from Augsburg impressed the jury. This inclusive hotel has developed its own training program for young people with disabilities. ‘The INTERNORGA Future Award has not only brought attention to our heartfelt mission of inclusion in the hospitality industry, but also recognition of us and our team, who work every day for diversity and a vibrant workplace: both from guests and from the industry network worldwide, as well as from influencers in other sectors who have become aware of us through the media coverage,’ says Raúl Huerga Kanzler, Hotel Management at Hotel einsmehr Augsburg. Applications for the INTERNORGA Future Award are open now until 10 January 2025.

Exciting live cooking at the NEXT CHEF AWARD

Germany's most exciting young chef competition is back: At the NEXT CHEF AWARD, young, ambitious cooking talents face the challenges of a high-calibre jury headed by TV chef and co-initiator Johann Lafer. ‘It’s no secret that fewer and fewer young people see a career in the culinary scene. With the NEXT CHEF AWARD, we provide young talents a platform and draw attention to the potential of nurturing future chefs. At the same time, we want to show how attractive a career as a chef can be,’ says Lafer.

In multiple live challenges, young talents will engage in an exciting competition. Creativity, skill, and a flair for unique flavour combinations are required. The final is a particularly challenging task: A complex dish created by Johann Lafer must be cooked without a recipe or list of ingredients, based solely on visual and flavour impressions. Winners can look forward to attractive prizes, such as the publication of their own cookbook. Participants also benefit from networking with each other and with well-known industry figures. The award is regarded as a springboard for the next generation of top chefs and has already produced numerous success stories. ‘I am very glad that I had the opportunity to participate in the competition. It was a great experience where I could not only showcase my skills and creativity, but also make many new and interesting contacts in the industry. I encourage every young chef to apply,’ says Niklas Herrmann, winner of the 2024 NEXT CHEF AWARD, from Aramark. Applications for the NEXT CHEF AWARD are open now until 31 December 2024.

With these two innovative awards, INTERNORGA highlights the potential of the entire out-of-home sector and offers a platform for future-oriented companies and young talents.

 
Print

 

TORONTO, Oct. 24, 2024 /CNW/ - Following the successful debut of its first Canadian location at Yonge & Dundas earlier this year, Shake Shack is excited to announce two upcoming locations in Toronto set to open their doors this winter.

Union Station

Situated in the heart of Toronto's bustling transportation hub, Shake Shack Union Station will be one of the few locations worldwide to feature a full bar and cocktails crafted exclusively for Shake Shack. Whether grabbing a quick bite on the way to a game or enjoying a leisurely meal before catching a train, guests will appreciate the convenience and vibrant atmosphere of this iconic location.

The thoughtfully designed space will feature artwork by Toronto-based illustrator Pui Yan Fong. Pui Yan's diverse background and passion for storytelling through illustration brings to life the energy of Union Station and the surrounding neighborhood.

Yorkdale Shopping Centre

As one of Canada's premier shopping destinations, Shake Shack Yorkdale will offer a welcoming dining space for shoppers. Vivian Rosas, a Toronto-based queer Mestizx/Latinx illustrator, brings her unique artistry to the Yorkdale Shack. Known for her powerful depictions of feminism, empowerment, and diversity, Vivian's work celebrates the inclusiveness and community that Shake Shack strives to offer.

"Toronto has been incredibly welcoming, and we're excited to further our presence in the city with these two fantastic locations," said Billy Richmond, Business Director of Shake Shack Canada. "Both Union Station and Yorkdale Shopping Centre offer unique opportunities to engage with our guests in new ways, and we look forward to becoming a part of these lively hubs."

Guests can expect the same high-quality ingredients and warm hospitality that has earned Shake Shack a following around the world at both Union Station and Yorkdale. These Shacks will serve signature classics like 100% Canadian Angus beef burgers and crispy chicken, all made fresh and raised without antibiotics or added hormones, as well as crispy crinkle-cut fries and hand-spun frozen custard crafted with premium Canadian dairy, real cane sugar, and cage-free eggs.

With these new locations, Shake Shack continues to establish itself as a go-to destination for Toronto food lovers, offering inviting spaces where quality and community are always top of mind.

 
Print

 

TORONTO, Oct. 24, 2024 /CNW/ - A new report by World Animal Protection, Moving the Menu 2024, reveals that despite growing demand, most Canadian restaurant chains are laggards when it comes to offering plant-based menu options. The report ranks 23 major restaurant chains on their efforts to promote sustainable, humane, plant-based eating. Chipotle stands out as the top performer, earning a grade of B, while McDonald's, Wendy's and several chicken chains, including KFC and Popeyes, fall to the bottom with a failing grade.

As climate targets loom and consumers demand more ethical choices, restaurants are presented with an unprecedented opportunity to lead in creating an equitable, humane and sustainable food system. The report highlights that while some chains have made progress in offering plant-based options, most are falling short. None have set firm commitments to reducing meat consumption—a key step needed to meet Canada's sustainability and climate goals.

Despite successful trials of plant-based options in chains such as McDonald's, A&W and Tim Hortons, many restaurants have failed to maintain these offerings or communicate their benefits to consumers. With plant-based eating now mainstream, the restaurant industry must innovate to meet the rising demand for compassionate, eco-friendly choices. Animal agriculture is a significant driver of climate change, accounting for nearly 15% of global greenhouse gas emissions. Reducing reliance on animal-sourced foods is crucial to meeting climate targets and building a more sustainable food system.

KEY FINDINGS

  • Top-ranked: Chipotle leads the way with a B grade, standing out for its extensive plant-based offerings and policies to promote the benefit of plant-based eating.
  • Worst performers: McDonald's and Wendy's received an F grade, making no progress in plant-based menu options, while KFC and Popeyes also flunked, showing minimal commitment.
  • Burger sector mixed: Burger King and Harvey's scored a C for offering plant-based options like the Impossible Whopper, but A&W, despite having the Beyond Meat burger, received an F due to a lack of commitment to broader sustainability goals.
  • Chicken sector fails completely: All major chicken chains, including KFC, Mary Brown's and Popeyes, received an F, making little to no investment in plant-based alternatives.
  • Coffee sector's modest progress: Starbucks and Tim Hortons made progress with a C grade, but still face criticism for charging extra for plant-based milk alternatives. Second Cup and Coffee Time received failing grades.

Recommendations for restaurants: To align with climate goals and meet growing consumer demand for sustainable dining options, the report calls on restaurants to:

  1. Position plant-based proteins as integral to sustainability strategies and animal welfare goals.
  2. Increase and promote plant-based menu options by default.
  3. Commit to reducing animal products by 25% by 2030.
  4. Report progress annually on sustainability commitments.
  5. Explore emerging innovations such as fermentation-based and cell-cultivated proteins.

With the plant-based sector growing rapidly and projected to reach USD 22.3 billion globally by 2029, Canadian restaurants have the opportunity to be leaders in sustainability. It's time for the industry to step up and move the menu toward a greener, more compassionate future.

QUOTES

"The future of our planet depends on bold, decisive action to reduce our reliance on animal products. By embracing plant-based options, we not only spare millions of animals from suffering, but also create a healthier, more sustainable world. It's time for the food industry to take responsibility and make plant-based eating the new norm for the sake of animals, people and the planet."

     -       Lynn Kavanagh, Farming Campaign Manager, World Animal Protection Canada

QUICK FACTS

  • The majority of Canada's largest restaurant chains are failing to commit to meat reduction, with most chains, including McDonald's, A&W and Tim Hortons, earning an "F" for their lack of action in expanding plant-based options despite successful trials.
  • Canadians eat nearly twice the global average amount of meat per capita, and over 800 million animals are killed annually for food in Canada—mostly in factory farms responsible for immense suffering and environmental damage.
  • Animal agriculture is the most emission-intensive sector in Canada, and even if all other industries became carbon-neutral, food-related emissions would exceed global climate targets if meat consumption remains unchanged.
  • Reducing animal product consumption by 50% by 2030 would lower emissions by 13.5 megatons in Canada—the equivalent of removing six million cars from the road annually.
  • 38% of Canadians are likely or somewhat likely to reduce their consumption of meat, dairy and eggs.
  • Over half of Canadian consumers say they would reconsider dining at a restaurant that doesn't offer vegetarian or vegan options, reflecting a growing demand for plant-based dining in Canada.
 

Page 25 of 34

<< Start < Prev 20 21 22 23 24 25 26 27 28 29 Next > End >>