Well, I was going to say that I agree with Madame Beaudin's point, in that we should talk about the good things as well as the bad things. Our industry is the R and D for healthy food. Sushi wasn't developed in a grocery store. We come out with a chef's survey of hot trends, what up-and-coming chefs are using: locally sourced foods, sustainability, organics, gluten-free food. There's a ton of things that our industry brings first, before the consumer even thinks of it. We're doing that.
We've also done public opinion surveying of why the consumer goes to our restaurants. One is that they see it as an indulgence. This is the challenge we all have. It's not because you're going out. The biggest issue is it's an indulgence—I want to go with my family, I want to go with my friends, I'm going to a restaurant to celebrate. So that's part of our challenge.
But if you can make it interesting and exciting and fun, you can get people to eat. Come to our trade show that's happening March 5, 6, and 7. Come and see all the young chefs, and just the activity that's there, the healthy food that's being provided and all the different things that are there. How do we leverage that?
I'm on the board of the Association of Canadian Community Colleges. One of their fastest-growing areas—and in Quebec, in the CEGEP, pick every one of your provinces—are the culinary schools. I hope you report on that, because a lot of the R and D and exciting stuff that is happening is coming from our industry.