On page 9 of your document, you say: “Restaurants that were forced to close because the safety of their staff and their customers were at risk […]”. So, it's very difficult to determine where the safety risk begins and where it ends.
I would also have liked you to provide us with percentages in your document for the major food chains like Tim Hortons, McDonald's and so on, as well as for operators of fine dining establishments. Their situations are not the same. They don't have the same problems.