Sure. I'm happy to jump in. Thank you for the question.
I think that one of the really interesting challenges facing the restaurant and food service industry—both during this current apocalypse, but more importantly in the before times and what we hope will be a strong revival and recovery—is the discrepancy between the multicultural metropolitan cities and the more rural areas. The discrepancy is in the labour force and the labour shortages.
What we're hoping for when we speak about a dedicated food service stream, for example, a temporary foreign worker program, is a formula, a program or an initiative that takes those differences into account. It doesn't matter if the restaurant is in a more rural or a small-town community or a downtown financial core, they still need the same type of skilled, dedicated and passionate people to open their doors, whether it's front of house or back of house.
As Olivier highlighted in his opening statement, we were facing a pretty devastating labour shortage before this COVID-19 crisis. Right now, so many doors are shut across the country and so many operators are struggling to survive, to make ends meet and to keep the lights on. At the end of that tunnel that we're still in we can see the light, but at that light is also the looming labour shortage that we didn't address before this crisis hit.