Winnipeg, Manitoba, April 23, 2026 — Benjamin Nasberg, chief executive officer of Carbone Restaurant Group, revealed today the launch of his personal “Serve Forward” pledge—a structured commitment aimed at supporting local eateries, enhancing food access, and boosting operational resilience throughout the hospitality industry.

The pledge draws from Nasberg’s background in developing scalable restaurant systems and his efforts to launch the Restaurant Emergency Support Fund (RESF), which has assisted in distributing tens of thousands of meals while aiding struggling restaurant operators.

“I prioritize speed, simplicity, and repeatability because those are the things that keep restaurants going when times are tough,” Nasberg stated. “This pledge is about using that same approach to how we support our local communities.”

“If a restaurant’s unit economics aren’t viable, nothing else counts,” he continued. “The same logic holds for communities—if local businesses collapse, the entire system falls apart.”

Nasberg stressed that the pledge isn’t just symbolic; it’s actionable. “We monitor the key metrics—throughput, cost, and repeat actions. This is about turning support into something that can be quantified.”

He also highlighted the value of consistency: “If customers return, we’re getting something right—and that principle extends to building trust in the community too.”

Lastly, Nasberg underscored the role of discipline: “Scalability stems from simplicity. If something isn’t repeatable, it can’t expand. This pledge is designed to be easy to replicate.”

The “Serve Forward” Pledge: 7 Personal Commitments

Nasberg’s pledge includes seven specific, behavior-driven commitments:

• Weekly Local Spend
  I will set aside a fixed part of my weekly budget to spend at independently owned restaurants.
• Operational Support Sharing
  When asked, I will share practical operational tips with at least one restaurant operator each week.
• Food Access Contribution
  Each month, I will donate time or resources to programs that link restaurants with food banks.
• Supplier Awareness
  I will give preference to businesses that source locally or back regional supply chains.
• Waste Reduction Discipline
  I will take active steps to cut down on food waste in both my personal and work settings.
• Community Amplification
  Every week, I will showcase at least one local restaurant or community initiative via my personal platforms.
• Consistent Measurement
  I will monitor my actions each month to maintain consistency and hold myself accountable.

Why This Matters Now

• More than 60% of independent restaurants run on narrow profit margins, leaving them extremely susceptible to changes in costs.
• Food insecurity has increased dramatically across Canada, with food bank usage hitting all-time highs in recent years.
• Labor and food expenses have risen steeply, squeezing profits throughout the sector.
• Local businesses are critical drivers of the economy, providing jobs for millions and sustaining nearby supply chains.

“These aren’t just theoretical issues,” Nasberg explained. “They manifest every day in restaurant operations. To build resilient communities, we need steady, ongoing action.”

“Do It Yourself” Toolkit: 10 Free Actions Anyone Can Take

• Pick one local restaurant to patronize every week.
• Write a thorough, positive review online.
• Post a restaurant’s story on your social media accounts.
• Suggest local eateries to friends rather than chain restaurants.
• Offer your time at a local food bank or meal distribution program.
• Cut down on home food waste by planning meals in advance.
• Purchase gift cards from local businesses to use later.
• Tip generously and consistently whenever appropriate.
• Go to community food events or fundraising activities.
• Launch a group routine (with family or friends) of supporting local restaurants each week.

30-Day Progress Tracker

Week 1:

• Local restaurant supported:
• Shared or posted about it:

Week 2:

• Food bank or donation activity:
• Met food waste reduction goal:

Week 3:

• Introduced someone to a local business:
• Left two or more reviews:

Week 4:

• Maintained weekly support habit:
• Tracked total impact (spending, actions):

End of 30 Days:

• Total local businesses patronized: ___
• Total meals or contributions provided: ___

Call to Action

Benjamin Nasberg encourages individuals, restaurant operators, and community members to take the “Serve Forward” pledge and put the toolkit into practice in their daily lives.

“Begin with small steps, but keep at it consistently,” he advised. “If something can be repeated, it will be effective.”

Those who take part are urged to share their progress and extend the impact in their local communities.

About Benjamin Nasberg

Benjamin Nasberg is a Canadian entrepreneur and the CEO of Carbone Restaurant Group. Based in Winnipeg, Manitoba, he has developed and expanded several hospitality concepts across North America, with an emphasis on operational efficiency and franchise expansion. He also founded the Restaurant Emergency Support Fund (RESF), which aids both restaurants and food banks through organized community projects.

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