Biscuits, Grit & Recognition: How Lazy Daisy’s Is Navigating Small Biz Realities In 2025

With inflation on the rise and small business confidence at an all-time low, restaurant owner Dawn Chapman is no stranger to the uphill climb facing entrepreneurs today. As the heart and soul behind Toronto’s beloved Lazy Daisy’s Café, Chapman has built more than just a community hotspot—she’s created a model for resilience, sustainability, and woman-led success in a challenging industry. In this Q&A, we chat with Dawn about the state of small business in Canada, the impact of winning The Food Industry Award presented by Skip, and why supporting local—especially women-owned—businesses has never been more important. —Noa Nichol

You opened Lazy Daisy’s Café in 2011—what originally inspired you to start a farm-to-table café, and how has your mission evolved over the years?

In 2011, I opened Lazy Daisy’s Cafe, basing the concept on my upbringing on the family farm in Midhurst, Ontario. Our mission is to serve locally sourced, farm fresh, homemade food and support the community. Since then, we’ve grown thanks to the incredible support of our local community – and that support has deeply shaped how our mission has evolved. What began as a dream to bring farm-to-table comfort food to the city has grown into something much more meaningful. Lazy Daisy’s Café has become a welcoming hub that champions the shop local movement and fosters genuine community connection. Over the years, we’ve been proud to use our platform to give back – whether it’s through donating door prizes, sponsoring events at nearby schools and hospitals, or hosting our annual ‘Rise Up Day,’ where proceeds from our beloved breakfast sandwiches go directly to local charities. Our mission has expanded from simply serving good food to being a place that nourishes both people and community.

With the latest CFIB data showing small business confidence at an all-time low, how have rising costs and trade uncertainty personally impacted your day-to-day operations?

At Daisy’s we stay true to our core values while continuously innovating new offerings to ensure guests new and old continue to support  our restaurant. For example, we are starting a catering arm to serve both office and private events.

What are some of the most unexpected challenges you’ve faced as a restaurant owner in the last year, and how have you adapted to meet them?

Due to rising product costs, we reassessed and revised our menu, strengthened supplier relationships to secure optimal pricing, and enhanced staff training to maintain precise portion control.

Last year, you received The Food Industry Award, presented by Skip—how did this recognition impact your business, both from a visibility and morale standpoint?

Receiving The Food Industry Award from Skip last year was a game-changer. From a visibility standpoint, it significantly boosted our brand recognition and brought in a wave of new customers who discovered us through the award spotlight. Internally, it was an incredible morale booster—validation that all the hard work, late nights, and dedication from our team truly mattered. It brought us even closer together and inspired us to keep pushing boundaries. The recognition didn’t just celebrate our past efforts—it fueled our future growth and strengthened our commitment to excellence.

Why do you think awards like this one are particularly important for women-led businesses in the food and hospitality industry?

Skip’s commitment to empowering gender diversity by celebrating women’s accomplishments, supporting their professional growth, and amplifying the need for inclusive leadership across the food sector is so important – not just to me, but to all women across the food industry who put in the long nights and hours who deserve the recognition that isn’t always received. Food and hospitality are built on care, creativity, resilience, and leadership, which are qualities that women bring in abundance. Yet, many women-led businesses still face challenges when it comes to visibility, funding, and growth opportunities. Recognizing and celebrating these leaders not only validates their hard work, but it also inspires the next generation of women to step into this space boldly. It sends a powerful message: that their ideas, their passion, and their businesses matter.

You’ve built a loyal following around Lazy Daisy’s signature biscuits and warm community feel—what’s your secret to creating a space that resonates so deeply with your customers?

At Lazy Daisy’s, our secret lies in staying true to our core values—warmth, authenticity, and community. From the moment guests walk in, they’re welcomed by our friendly, genuine staff who truly care. Our bright, open space is designed to feel like a cozy extension of home, where people can relax, connect, and enjoy real food made with love—especially our signature biscuits. Everything we do, from the ingredients we choose to the atmosphere we create, reflects our commitment to making everyone feel seen, valued, and part of something special. That connection is what keeps our community coming back.

Many small business owners feel burnt out after the past few years. What keeps you going—and what advice would you offer to fellow entrepreneurs navigating today’s economic climate?

What keeps me going is a passion for creating homemade, delicious food and the incredible support from our community—seeing familiar faces return day after day reminds me why I started Lazy Daisy’s in the first place. In challenging times, that connection fuels me. My advice to fellow entrepreneurs: stay rooted in your “why.” Let your values guide you, and don’t be afraid to adapt. Focus on nurturing loyal customers—they’re your foundation. Small gestures of appreciation and consistently great service go a long way. And above all, take care of yourself—burnout is real, but balance will help recharge your battery.

As someone who champions local ingredients and suppliers, how do you see the role of local business ecosystems evolving in the years to come?

I truly believe local business ecosystems are the heart of resilient, self-sustaining communities. When we champion local ingredients and suppliers, we’re not just supporting individual businesses—we’re creating a ripple effect that strengthens the entire network. I see these ecosystems continuing to evolve into powerful hubs of collaboration, where innovation, creativity, and mutual support drive growth. Local businesses bring character, heart, and inclusivity to our neighborhoods, and I think our role will only grow more vital in the years ahead. When we lift each other up, we all thrive—and that’s the kind of future I’m excited to be part of.

What do you wish more people understood about the realities of running a small restaurant, especially in a post-pandemic economy?

The biggest misconception about running a successful restaurant is that being busy automatically means being profitable. That’s simply not the case. Behind the scenes, it’s a constant balancing act—rising food costs, rent, and the commitment to paying our team a living wage all add up quickly. We’ve built a strong, loyal customer base, but even with steady business, maintaining healthy margins is an ongoing challenge. Success isn’t just about full tables—it’s about running a sustainable, values-driven business where your team is supported and your community is nourished. It takes constant effort, creativity, and a lot of heart.

Finally, what would you say to a woman considering entering the food industry today—what opportunities do you see, and where can we still make progress?

My advice to women is to acknowledge your own strength and don’t shy away from your inherent power. Women are often taught, either overtly or subconsciously, by society to be gentle and to defer to a higher-ups (often a man). Don’t. Be fair but be strong. Believe in your vision and hold fast to it….it will take you to the places you dream to go.