We have to be clear. It can only be companies that have a very high degree of standardization in terms of concepts, menu items, suppliers, and portion controllers. You have to have all of those things before the program can work.
Senior Vice-President, Government Affairs, Canadian Restaurant and Foodservices Association
We have to be clear. It can only be companies that have a very high degree of standardization in terms of concepts, menu items, suppliers, and portion controllers. You have to have all of those things before the program can work.
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