I wanted to begin by thanking all the witnesses who presented so passionately and eloquently the challenges that the hospitality and restaurant industry is facing right now.
I grew up as a daughter of a restaurateur. In fact, my father ran his business for many years in the riding of Vimy in Laval, which I am now fortunate enough to represent, and I know first-hand the challenges for a small business owner in the restaurant industry in years that are really great, so I can't even begin to imagine what it must be like to be in this situation today.
Having said that, I have two questions, and they're for anyone on the panel who would like to answer. I'm asking about what we're going through in the short term and then focusing on the future.
I would like to begin by discussing access to supports that are included in the COVID-19 economic response plan. Can you give us a sense of how your members and your employees are or will be benefiting from the various programs, including the CEWS, the CEBA, the CERB and the CECRA that is soon to be rolled out?
The second part of my question deals with looking into the future, because as you eloquently explained, Mr. Jeffrey, after the recovery, the business is not going to look the same, and different choices and set-ups will be needed. With that in mind, what is your industry doing to adapt in the short and medium term to the new reality we are in and create a safe environment to bring back employees and clients as we restart the economy in phases? Also, how are you innovating to bring out new and different products and services to meet the new demand?