Vancouver, B.C., January 7, 2026 – On January 28, 2026,  at Fairmont Pacific Rim will welcome chef-owner James Knappett of London’s acclaimed, two MICHELIN-starred  for an exclusive collaboration dinner with executive chef Hector Laguna.

Presented as part of Dine Out Vancouver’s 10th annual , this one-night-only cross-Atlantic culinary experience brings together two chefs united by a seasonally driven, ingredient-first philosophy. Laguna’s produce-forward approach takes centre stage, while Knappett’s cuisine is shaped by contemporary European influences.

Mirroring Kitchen Table’s signature program, the evening will begin with a welcome cocktail or glass of Champagne at Botanist Bar, before guests are escorted to the dining room for an intimate six-course dinner.

“I look forward to welcoming Chefs James to Botanist and Vancouver for the very first time as part of the World Chef Exchange program,” says Laguna. “We share a deep respect for seasonality and local ingredients, and this dinner is an opportunity to celebrate the global culinary community. It’s going to be a wonderful evening.”

The experience is priced at $225++ per person, or $295++ per person with curated beverage pairings by Head Sommelier Matthew Jacobson in collaboration with Kitchen Table’s co-owner and sommelier, Sandia Chang. Seating begins at 5:30 p.m.

“For me, cooking is about celebrating outstanding ingredients and letting the seasons lead the way,” says Knappett. “At Kitchen Table we craft our daily-changing tasting menu using the very best of what’s available on any given day. I look forward to bringing that perspective to Vancouver with Hector, and to explore the incredible bounty of the Pacific Northwest together.”

Reservations can be booked online .

The  is kicking off 2026 with an inside look at the trends reshaping two powerhouse sectors of franchising—foodservice and retail. With the franchise industry projected to be worth $133.3 billion by 2026, these categories are entering a new era marked by accelerating innovation and fast-changing consumer expectations.

Foodservice Industry Trends:

Popular Categories

• Full-Service Restaurants: Restaurant brands continue to attract franchisees with scalable operations, steady revenue, and innovative menu offerings. As more consumers prioritize in-person experiences, dining out in full-service restaurants continues to be popular.
• Culturally Rooted Brands: Concepts rooted in a founder’s personal, regional, or cultural background are gaining momentum, offering authenticity that resonates with customers.

Sector-Specific Trends to Watch

• Fusion Menus: Combining different cuisines allows brands to stand out while appealing to a wider audience. Fusion menu items are growing in popularity, especially with younger demographics who are drawn to unique menu offerings.
• AI & Smart Operations: Franchise systems are increasingly using AI to streamline operations, from optimizing ordering and inventory to analyzing consumer feedback. These tools help franchisees run more efficiently, make data-driven decisions, and focus on growth.

Retail Industry Trends:

Popular Categories

• Pet Care: Franchises offering pet products and services continue to see strong demand, as Canadians increasingly prioritize the health and well-being of their pets. Rising pet ownership, a willingness to spend on premium products and services, and the humanization of pets are driving growth in this sector, making it a resilient and high-potential category for franchisees.
• Health & Fitness: Wellness focused franchises remain popular, attracting consumers looking for holistic wellness, and lifestyle experiences. Growing awareness of health and mental well-being, combined with increased disposable income for lifestyle and self-care services, is fueling strong demand in this sector. Wellness brands are harnessing technology to deliver products and services, from infrared saunas to video fitness classes to IV drips.

Sector-Specific Trends to Watch

• Eco-Friendly Practices: Sustainability is becoming a major factor in where people spend their money. Consumers, particularly younger generations, are increasingly drawn to sustainable and environmentally conscious brands, creating opportunities for franchisees to align with these values.
• Experience-Driven Retail: Retail concepts are focusing on interactive and memorable experiences to build loyalty and stand out in competitive markets.
• Tech-Enabled Shopping: From e-commerce platforms and mobile apps to digital loyalty programs and AI-driven insights, technology is helping franchisees improve efficiency, optimize operations, and enhance customer experience.

Looking ahead, foodservice and retail remain some of the most attractive sectors for franchise investment, offering strong consumer demand, opportunities for innovation, and room to grow.

Richmond, B.C. (Jan. 5, 2026) — B.C. employers will see no change to the average base premium rate from WorkSafeBC in 2026. For the ninth consecutive year, WorkSafeBC has set the average base rate at $1.55 per $100 of assessable payroll.

Annual base premium rates are driven by provincial injury rates, return-to-work performance and the resulting cost of claims, as well as investment returns.

Each year, the costs in some industries go up, some go down and others stay the same. In 2026, 39 per cent of employers in B.C. will experience a decrease in their industry base rate, 47 per cent will see their industry base rate increase, and 14 per cent will see no change. 

Given the economic uncertainties facing the province, WorkSafeBC made changes to the maximum increases and decreases in 2026 rates for B.C. industries, which have normally been capped at 20 per cent. For 2026, rate increases were capped at 10 per cent, while rate decreases were allowed to reach up to approximately 40 per cent. This change is intended to provide greater rate stability for B.C. employers during challenging economic times.

Maintaining rate stability through surplus funds

WorkSafeBC’s sound financial position in recent years has enabled improvements in the workers’ compensation system for injured workers, while keeping rates stable for employers.

WorkSafeBC’s rate-setting approach includes mechanisms to return surplus funds to employers when the funding level exceeds its target. In 2026, WorkSafeBC is returning an estimated $570 million of surplus funds to employers by pricing premium rates below system costs.

The average base premium rate of $1.55 in 2026 is 15 per cent less than the average cost rate of $1.83, with the difference funded by the surplus.  

Between 2019 and 2026, WorkSafeBC projects that $3 billion of surplus funds will have been returned to employers by pricing premium rates below the cost to run the workers’ compensation system.

Looking ahead

Looking at the year ahead, WorkSafeBC is continuing to see upward claim-cost pressures and a continued reduction in the surplus. If these trends continue, it could lead to a moderate increase in premium rates in the near future. WorkSafeBC will continue to closely monitor cost pressures and keep rates as stable as possible.

The preliminary rates for 2027 will be announced in July of this year.

The Workers Compensation Act requires WorkSafeBC to set premium rates annually for employers to pay for the workers' compensation system. Premiums fund the costs associated with work-related injuries or diseases, health care, wage loss, rehabilitation and administration. 

The workers’ compensation system is independently funded by employer premiums and investment returns. WorkSafeBC does not receive any funding from the provincial government.

Key facts:

• Some of the key sectors benefiting from rate reductions this year include:

• Sawmills (-40 per cent)
• Framing or Residential Forming (-39.9 per cent)
• Dairy Farming (-32.2 per cent)
• Restaurants (-25.6 per cent)
• Prehospital Emergency Health Care (-23.5 per cent)
• Retirement Homes (-13.4 per cent)

Backgrounders

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Ottawa, Ontario - Canada's Great Kitchen Party is proud to announce the details and the participating Chefs for the 2026 Canadian Culinary Championship, which takes place in Ottawa on January 30 and January 31st.

“We are delighted to bring the Canadian Culinary Championship back to the nation's capital in 2026,” said Karen Blair, COO of Canada's Great Kitchen Party. “Ottawa has an impressive track record on the national culinary stage, having produced four past champions: Marc Lépine (twice), Yannick LaSalle, and Briana Kim, which underscores the depth of talent within the Ottawa-Gatineau region. This year's championship will once again highlight the capital's vibrant culinary scene as it welcomes top chefs from across the country.

Regional competitions were held nationwide in cities stretching from the Pacific to the Atlantic, with each gold medal-winning chef qualifying for the Canadian Culinary Championship (CCC) in Ottawa, January 30 and 31st, 2026, where they will compete in three events: the Mystery Wine Competition, the Black Box Competition, and the Grand Finale Competition. The chef with the highest total score determined by the national judging panel will be crowned champion.

10 Regional chefs competing at CCC

The CCC's two-day competition kicks off on Friday, January 30, 2026, with the Mystery Wine Pairing. Competing chefs will be challenged to craft a dish—using local ingredients and working within a tight timeframe and modest budget—that best complements a yet-to-be-revealed vintage.

Guests will have the opportunity to sample the chefs' creations throughout the evening. The event will be presented as a stand-up cocktail reception and will feature a curated selection of wines, local craft beer, signature cocktails, and artisanal food products.

The second competition, the Black Box Challenge, will take place on the morning of Saturday, January 31, 2026, at La Cité's Culinary School. Competing chefs will receive a black box containing a selection of seven diverse Canadian ingredients and be required to create and plate two exceptional dishes for evaluation by the judges.  This event offers guests an unparalleled opportunity to witness a live, high-intensity culinary competition reminiscent of Iron Chef.

A mini-market showcasing local products will also be featured, with participation from La Cité culinary students, providing guests with an additional opportunity to explore and enjoy regional offerings.

The Grand Finale takes place on the evening of Saturday, January 31, 2026, at Rogers Centre Ottawa and is anticipated to be one of the city's most sought-after events. Tickets are already more than 60 per cent sold.

A total of 550 guests will attend to sample the chefs' finest creations and mingle with special celebrity guests. Reigning Canadian Culinary Champion Alex Kim, Five Sails Restaurant, Vancouver, BC, will also be featured, presenting a dish for the VIP guests.

The evening will feature a Spirit of the West celebration, with performances by the band's frontman, Geoffrey Kelly, along with the legendary Barney Bentall and former guitarist of Spirit of the West, Matthew Harder. The highlight of the evening will be the crowning of the 2026 Canadian Culinary Champion!

A portion of proceeds from The Canadian Culinary Championship in Ottawa will support national charities MusiCounts and Spirit North, alongside Ottawa charities working to address food insecurity among local children and youth.   To date, Canada's Great Kitchen Party has surpassed $19 million raised to help ensure youth across Canada have equitable access to sport, music education, and food security.