Hospitality Saskatchewan says change to liquor laws could help struggling service industry

Proposed changes to Saskatchewan’s liquor laws could significantly impact the service industry in the province.

Hospitality Saskatchewan, an association representing hotels, restaurants and bars across the province, is lobbying the government to change its liquor laws in order to allow employees aged 14 and older to handle alcohol.

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Currently, any employee under the age of 19 is considered a minor and cannot be involved in the sale, handling or serving of alcohol on any premises where a liquor permit has been issued. The Saskatchewan Liquor and Gaming Authority’s policies allow minors to be employed in certain permitted establishments, but they cannot participate in the sale or service of alcohol.

Jim Bence, the president and CEO of Hospitality Saskatchewan, said the current laws are creating issues around hiring and strengthening the sector’s worforce.

“What it’s done for some operators is that they either have to have two people on, which is difficult to find, or have somebody of age,” Bence said.

“What we’re asking for is the ability for a 14 year old to be able to clear a table that has drinks on it and also to deliver drinks.”

While the change may not have a huge impact in cities like Saskatoon and Regina, which have larger labour pools for businesses to draw from, Bence said it could make a big difference for business owners in smaller communities.

“For my operators that are in rural and remote secondary markets, the available labour pool is extremely shallow,” Bence said.

“What we’ve been advocating for is that operator would be able to hire a 14, 15, 16 and 17 year old to be able to come in over a lunch rush, maybe a dinner rush, just to be that extra set of hands,” he said.

Bence said the food and beverage industry is currently going through a tough time, with rising costs eating away at profits.

“I don’t think that we’ve seen this kind of pressure before, including COVID. This might arguably be even harder,” he said.

“The margins are just so razor thin in the food and beverage industry. It’s really difficult, because there’s only so much you can pass on to the consumer before they’re like, ‘No, I’m good.’”

Bence said restaurant and bar owners are stuck making difficult decisions.

“There’s a real balancing act for operators and how much they can absorb without passing it too much along to the consumer,” he said.

When it comes to changes to the liquor laws, Bence said nothing is set in stone just yet, and a lot more discussions still need to happen ahead of any changes.

“We’re having the right conversations at the right table with folks that want to problem solve, and fortunately the SLGA has been a great partner in this by being able to have the conversation,” Bence explained.

“Even this recommendation in itself though, it’s got a lot of moving parts. There is three ministries that would have to be involved, but it doesn’t mean that you don’t continue to ask the question.”

Bence said the Saskatchewan Liquor and Gaming Authority, the Ministry of Labour Relations and Workplace Safety and the Ministry of Justice will all need to be involved in the discussions before any chances could be made.