385,000 temporary residents in 2026<\/a>, down about 47 per cent from 2025.\u00a0<\/p>\nAccording to Zhu, he\u2019s no longer trying to find suitable candidates from another country because he fears their applications would be rejected by immigration officials.<\/p>\n
Zhu said he\u2019s willing to hire foreign workers with expiring permits. But even with an expanded team, he still expects to work from 11 a.m. to 10 p.m., six days a week.\u00a0<\/p>\n
Zhu said he and Yeng often serve customers, manage seating, and bus tables. Often, Zhu is in the back helping make meals.\u00a0<\/p>\n
\u201cI have no choice because I can\u2019t hire the experienced chef from another country,\u201d Zhu said.\u00a0<\/p>\n
![\"a](\"https:\/\/www.newsbeep.com\/ca\/wp-content\/uploads\/2026\/05\/1777896729_778_default.jpg\")
Zhu said that due to staffing issues, he expects to work over 65 hours a week. (Jeorge Sadi\/CBC)<\/p>\n
The workflow can take time to get used to. Zhu said he expects he\u2019ll be caught in a cycle of training and retraining, since some workers will eventually be forced to leave Canada.\u00a0<\/p>\n
Since 2025, Nova Scotia has prioritized permanent residency applications for temporary foreign workers in health care, social assistance, and construction. According to multiple restaurant\u00a0 owners in the HRM, the province has told them not to expect their employees to achieve permanent residency.<\/p>\n
\u201cIt\u2019s painful \u2026 we feel so sorry to see them go,\u201d Zhu said.\u00a0<\/p>\n
Zhu said he is resolved to hire more Canadians even if they don\u2019t have strong familiarity with Asian cuisine. Recently, the pair hired two local servers.<\/p>\n
But Zhu said there will still be long hours in the restaurant for training purposes.<\/p>\n
\u201cWe\u2019re exhausted, we don\u2019t know how much more we can take physically.\u201d Zhu said the busy season from April to November will further drain them.<\/p>\n
Natasha Chestnut, president of the Restaurant Association of Nova Scotia said a lack of skilled staffing has many restaurants worried this tourist season. \u201cYou can be excited and concerned at the same time, right?\u201d\u00a0<\/p>\n
In a statement, the province recognized the challenge of \u201cfinding and keeping workers,\u201d and said it\u2019s trying to \u201cbetter connect workers with employers.\u201d\u00a0<\/p>\n
Zhu said the effort he and Yeng are putting in is worthwhile, and they\u2019ll go as long as they physically can. \u201cWe just love this industry, we just love to bring diverse dining culture to the local community.\u201d\u00a0<\/p>\n
Can\u2019t hire Canadians. Can\u2019t keep foreign workers<\/p>\n
The Italian Market, which includes a dining area, is in Halifax\u2019s north end. Owner Juliette Marks said hiring locals isn\u2019t always an option, especially during tourist season.<\/p>\n
\u201cThey all want to work downtown. It\u2019s fun and exciting on the waterfront, then there\u2019s the rest of us,\u201d she said.<\/p>\n
The work permit for Marks\u2019s lead server expires in August. Marks said without his expertise in the dining room, she may have to move to takeout only.\u00a0<\/p>\n
Marks is applying for a Labour Market Impact Assessment, which would likely enable her lead server to extend his permit if the province found there\u2019s no Canadian to fill his position. But as of April 1, employers must advertise the position to locals for eight weeks instead of four.\u00a0<\/p>\n
According to Marks, the four-to-five-month application process and the extended advertising period may mean his permit doesn\u2019t get renewed in time.<\/p>\n
\u201cI\u2019m getting so tired of this,\u201d she said. \u201cI can\u2019t keep fighting this fight.\u201d<\/p>\n
Marks said she\u2019d like to retire, but before she hands the business over to her 23-year-old son, she\u2019d like to make sure he has consistent staffing.<\/p>\n
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