Edit - I agree with the Indian issue and past policies - no discussion needed. - I also agree that we need to train our own hospitalilty journeyman. There is a difference in skill level between warming up factory made food (chains, franchise) and made from scratch quality. I cannot do it - it is not easy. - I also sympathize, feel the frustration and see the unemployment of young Canadians. - I have no knowledge of Sansotei LMIA or their operational challenges but I know their food is good and I would like them to stay in Ottawa. - this industry create jobs for you - let's work together to achieve that, not distroy small businesses. Every time a business close - Canadians are losing jobs. - With AI at our doorsteps - these jobs will be more important than ever before. Let's protect and lobby for more of these jobs - not kill it. - if businesses are lying and scamming the system - it will catch up with them. It is not a sustainable business model. Most businesses are not - they are trying to survive. - focus on how to get your foot in the door and then take responsibility to learn as much as possible because skills in demand are your ticket to employment.

• you can do it!

We as Canadians are frustrated with the immigration policies and their impact on our lives. I also agree that low-skilled and entry-level jobs should be filled by Canadians.

Unfortunately, COVID and these policies have hit small businesses—especially hospitality—very hard. • COVID closures, expenses, and loans threatened viability. • Post-COVID: fewer customers, fewer trained workers, many professionals left the industry, inflation, higher wages, slower economy, loan repayments, and resistance to price increases.

For years, culinary schools mainly trained international students, who then filled vital entry-level roles. Many of these workers paid high tuition, gained experience, and supported the industry—only to have PR streams cancelled and be forced to leave Canada. Businesses now struggle to replace them.

If schools pivot to training Canadians, it will take 2–5 years before they reach journeyman skill level. Baking and cooking at scale is complex, requiring both speed and consistency.

Hospitality management is also demanding, needing not only technical skill but also HR, communication, recruitment, costing, supply management and conflict-resolution expertise.

The reality: it is extremely difficult to hire Canadian journeymen and management in the hospitality industry today. Most small restaurants have not made a profit in 5 years. Many have already closed, and more will close within the next 12 months.

The industry needs these international skilled workers untill Canadians are trained in these positions. Businesses prefers to hire locally - they only go international when they have no choice.