Sure. I'm happy to comment.
I think one of the interesting pieces coming out of this conversation, again, from before the crisis but also during, is the challenge around taking full advantage of the TFW program. There's an administrative burden involved in even applying. Again, as Olivier mentioned, that burden is financial. It's the high cost of entry for a lot of the operators, particularly those who have been extremely hard hit by this crisis and are facing increasingly frustrating turnaround times and updates.
As I mentioned, without those back-of-house positions that may not be the most glamorous, a restaurant can't open. Once again, when we're struggling to keep those lights on, every option to make the cost of doing business as easy as possible is even more crucial now.