Well, you're talking about milk and eggs, but we're talking about poultry and cheese. Cheese is a really big one. In fact, there is a class of cheese just for pizza manufacturers, and it was necessary to give them their own class of cheese because of the concern that they would move south with their manufacturing facilities because the prices were so much cheaper. Fresh pizzerias don't have that option. They can't move south to avoid the high cost of dairy products, so they are stuck with prices that are 30% higher.
Absolutely, the biggest inputs for restaurants are food and labour, and quite frankly, the supply managed products make up a big portion of their food costs.