I just want to clarify that Chris and I deal inside supply management, so we're talking kilos. There is a number that's decided at a national level for how many kilograms of chicken will be raised for every period. Every eight weeks, Chris and I attend a meeting to give our input on what we think consumers want and how much our restaurants will be buying. That number is set at a kilo level, and then it's split up by province.
Chris is having significant trouble getting birds in the right province to supply her restaurants. Also, because production is set at the kilogram level, restaurants sell chicken by piece, so farmers are incented to grow very large birds because they're the most profitable. But when you go to one of Chris's restaurants, they don't weigh your chicken first before selling it. They're sold by piece.
So there's a big disconnect between the producers not producing the types of chickens that can be sold in our restaurants versus the types of chickens they're paid for and get a guaranteed price for under supply management.