Showing Up for Independents

Maple Leaf Foods is Presenting Sponsor: Independent Restaurants Day, RC Show 2026.

Independent restaurants carry Canada’s culinary memory and its next ideas at the same time. They’re where tradition stays sharp, where new influences land first, and where menus evolve in real time as communities change. That’s why Maple Leaf Foods is stepping forward as Presenting Sponsor of Independent Restaurants Day at RC Show—showing up for the segment that keeps the industry both grounded and in motion.

As a leading Canadian protein company with more than 100 years in the business, Maple Leaf has earned its place at the forefront of the industry and a deep and enduring partnership with the restaurant sector. Jody Facchini, Manager, Sales Strategy – Foodservice at Maple Leaf Foods, is passionate about the message the company wants to send: “Independent restaurants represent a major and meaningful part of Canada’s foodservice industry. They’re operators who build from the ground up, take risks, and contribute enormously to the diversity and vibrancy of our industry. Independents continue to navigate real pressures, and we believe strong partners matter more than ever—we’re showing up for this segment intentionally.”

Independents don’t just reflect what Canadians want; they help define it, soft-launching menu concepts and seeding new dining trends. Yet restaurants are also expected to deliver on the basics of quality, speed and value while pushing the sector forward. “At a time when consumer confidence continues to fluctuate, operators are working harder than ever to earn every visit,” Facchini says. “We know that 70 per cent of Canadians say food quality is the number one factor in choosing a restaurant, even ahead of value for money, which reinforces how critical execution and consistency are right now.”

The relationship between food companies and restaurants is built on trust, and the stakes are real and immediate, Facchini acknowledges. “As a leading branded protein supplier in Canada, we feel a responsibility to support the operators who trust our brands in their kitchens. Independent restaurants are an important part of our foodservice business, and being part of this day is simply a reflection of that commitment.”

For independents, that confidence is earned the hard way: through partner relationships, product performance, and the daily stress test of fluctuating guest traffic, labour shortages, price volatility, and the other headwinds baked into the business.

That pressure shows up most clearly on the menu. “Operators continue to navigate a complex environment—tight labour availability, evolving consumer expectations, and the constant need to make every menu decision count,” says Edis Tarkuc-Mevlutoglu, Vice President and General Manager, Foodservice Sales at Maple Leaf, noting that those expectations are stretched in multiple directions at once. “Today’s guests expect more from every visit. 72 per cent of diners choose restaurants that offer something for everyone at the table, and 72 per cent say they’re looking for unique, craveable items they can’t easily replicate at home. That puts pressure on menus to be both inclusive and differentiated.”

For independents, Tarkuc-Mevlutoglu adds, the strain isn’t distributed across departments—the person shaping the guest experience is often also the person making payroll, writing prep lists, handling the short-notice call-outs, and staying late to reset for tomorrow. “For many independent restaurants, those pressures are personal. Owner-operators are balancing staffing, sourcing, menu development, and day-to-day execution simultaneously.”

Tarkuc-Mevlutoglu is clear on the unique importance of independents to the entire foodservice industry, noting that because restaurants are close to the guest, they feel the variations in consumer behaviour and demand first. “Independent restaurants bring energy and originality to the industry,” he says. “They reflect the communities they serve and often move quickly when tastes shift. That local connection matters. Nearly 68 per cent of Canadians say they’re more likely to visit restaurants that are Canadian-owned or that source locally. Independents naturally embody that connection, and it’s part of what builds trust with guests.”

He also makes a point that suppliers can’t afford to ignore—independents keep the industry on its toes. “From our perspective, they keep the industry dynamic. They challenge suppliers to think differently, to stay close to back-of-house realities, and to deliver solutions that truly work in smaller footprints and leaner operations.”

And the ripple effects travel far past the dining room. “For the broader Canadian food system, independents are economic engines,” Tarkuc-Mevlutoglu says. “They create jobs, foster entrepreneurship, support regional supply chains, and bring distinct culinary voices to the market. Their success strengthens the entire industry.”

Facchini further acknowledges that, in a country changing as quickly as Canada, independents often act as interpreters—turning demographic reality into menu reality, long before the rest of the industry catches up. “Independent operators have done an incredible job keeping pace with, and often anticipating, Canada’s evolving protein and flavour preferences,” Facchini says. “As our population becomes more diverse and globally influenced, menus are naturally reflecting that shift.”

She grounds that in demand patterns and a practical, centre-of-plate truth: “We’re seeing strong signals around protein: 71 per cent of Canadians say they want to eat more of it, and chicken is meeting that need as the most-consumed and fastest-growing meat protein in the country. With eight in 10 Canadians recognizing chicken as a leading protein source, it remains one of the most reliable drivers on a menu.”

‘Reliable’ doesn’t have to mean boring. Chicken is a transformable protein that can anchor a menu while giving operators room to take creative swings with new builds and flavour profiles. At the same time, guests are increasingly chasing novelty. “Nearly 50 per cent of consumers say they’re experimenting with new flavours more often, and one in three Gen Z and Millennial eating occasions are driven by exploration,” Facchini says. “This is where chicken shines as a centre-of-plate item – a versatile flavour canvas that can stretch from comfort to globally inspired with ease.”

Canada’s needs are diversifying, directly affecting menu design and sourcing decisions. “Demographics are also shaping protein choices in meaningful ways,” Facchini says. “By 2040, nearly half of Canadians will be immigrants or the children of immigrants, and today, half of those households report a meat-related dietary restriction. That’s influencing not just flavour profiles, but preparation methods and protein formats.”

Independents pressure-test everything—products, processes, and new ideas. If something adds unrecoverable cost or complexity, it doesn’t survive. If something works, it earns a permanent place. Facchini frames Maple Leaf’s role as an informed and intentional innovation partner. “Our role is to stay closely aligned with where tastes are heading and ensure the products we bring forward make sense operationally. We want to help independents execute bold ideas and respond to shifting tastes without adding friction in the kitchen. That means being responsive to growing demand for options like halal and paneer, while keeping kitchen realities front and centre.”

Tarkuc-Mevlutoglu explains that the Maple Leaf team keeps operating conditions top of mind. “Our role isn’t to oversimplify that reality,” he says. “It’s to show up as a steady partner. That means bringing consistency, dependable supply, and products designed to perform predictably in busy kitchens. It also means providing real support beyond product – our culinary team works alongside operators to refine applications, test ideas, and ensure proteins are working as hard as they can on a menu. We focus on helping operators create value, through quality, execution, and reliability, so they can concentrate on delivering great guest experiences.”

Independent Restaurants Day is a celebration of the people and businesses that keep Canadian foodservice moving: the independents who preserve tradition while pushing the next idea onto the plate, and the partners willing to stand beside them where it counts—inside real kitchens, under real constraints, with real guests on the other side of the pass.

That’s the bigger story inside Independent Restaurants Day—when independents thrive, the ecosystem around them does too—people, suppliers, local economies, and the cultural fabric that turns “foodservice” into a lived experience.

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Visit Maple Leaf Foods at Booth #5225 in Hall 5 to sample their newest innovations and engage with their team.

Learn more about their menu solutions here.