Halifax Restaurant Owners Struggle with Staffing Challenges Due to Immigration Changes
Jason Zhu, co-owner of a downtown Halifax restaurant, has expressed concerns that recent changes in immigration policy will complicate the search for qualified staff, leading to extended operating hours. Six years ago, he and his wife, Eva Yen, launched an Asian fusion restaurant with a fast-food model on Duke Street. Last September, they transformed it into a sit-down venue, Lotus Kitchen and Bar, located on Barrington Street, which can accommodate up to 65 guests.
In 2026, the City of Ottawa is expected to allow only 385,000 temporary residents into Canada, marking a significant decline of approximately 47 percent compared to 2025. Zhu, feeling the pressure of these new policies, has ceased actively seeking candidates from outside the country due to the risk of immigration application rejections.
Despite expanding his team, Zhu remains open to hiring foreign workers with expired permits. Nevertheless, he anticipates working six days a week, from 11 a.m. to 10 p.m., to keep his restaurant operational. Both Zhu and Yen often juggle customer service, seating management, and table busing while Zhu dedicates considerable time to meal preparation behind the scenes.
With staffing issues prevalent, Zhu highlighted the necessity of hiring experienced chefs from abroad. He acknowledges that adapting to a new workflow may prove challenging for incoming staff, who might find themselves retrained repeatedly if they are ultimately forced to leave Canada.
Beginning in 2025, Nova Scotia will prioritize permanent residency applications for temporary foreign workers in sectors such as healthcare, social assistance, and construction. Zhu and other restaurateurs in Halifax have been informed that their employees should not expect to achieve green card status, adding to their distress.
While Zhu emphasizes his commitment to hiring Canadians—even those lacking familiarity with Asian cuisine—they recently onboarded two local servers. However, the demand for lengthy training hours persists, exhausting the current staff.
Natasha Chestnut, president of the Nova Scotia Restaurant Association, voiced concerns shared by many within the industry, particularly as the busy tourist season approaches. She remarked on the mixed emotions faced by restaurateurs, caught between excitement and anxiety over staffing challenges. In response, the provincial government acknowledged the difficulty of finding and retaining workers and vowed to improve connections between employers and potential employees.
Local Hiring Challenges in the Restaurant Sector
Juliet Marks, owner of The Italian Market in Halifax’s north end, echoed similar sentiments regarding the difficulty of hiring locals, especially during the peak tourist season. “They all want to work downtown. The waterfront is fun and exciting. And then there’s the rest of the population,” she noted.
Marks faces an impending challenge as her lead server’s work permit is set to expire in August. Without expertise in dining room management, she may need to pivot to a takeout-only model. To combat this, Marks has applied for a labor market impact assessment, which could potentially extend her lead server’s permit if no local candidates are available for the position. Starting April 1, employers will be required to advertise job openings to local residents for eight weeks, an extension from the previous four-week mandate.
Marks is frustrated by the lengthy application process—taking four to five months—and the extended advertising requirement. She expressed a sense of exhaustion with the situation, stating, “I’m sick of it. We cannot continue this fight.” As she considers retiring, Marks is determined to ensure that her 23-year-old son has stable staffing in place before passing on the business.
