paper ID: 235923525

Some of the content for this report was taken from, Group 1 (2012). EABO
Preliminary Outline. Assignment submitted to Wifrid !aurier "ni#ersit$, %"111.
Fast Food Industry in Canada
John, Cam, Stasia, Zoe, Anton
TA: April Cockshutt
Lab: w!
"arch #$, %#%
Table of Contents
&'ecuti#e Summar$
((((((((((((((((((((((((((((((((((((((((((
((((( I
)urrent *#er#iew
((((((((((((((((((((((((((((((((((((((((((
((((((( 1
+oitica &n#ironment (.
((((((((((((((((((((((((((((((((((((((((((
((( 2
&conomic
&n#ironment((((((((((((((((((((((((((((((((((((
(((((((((.. ,
Socia &n#ironment
((((((((((((((((((((((((((((((((((((((((((
((((((. -
.echnoogica &n#ironment
((((((((((((((((((((((((((((((((((((((((((
(.. /
0ew
&ntrants((((((((((((((((((((((((((((((((((((((
(((((((((((((( 1
%u$er
+ower(((((((((((((((((((((((((((((((((((((((
((((((((((((( 2
3i#ar$(((((((((((((((((((((((((((((((((((((((
(((((((((((((((.. 4
Suppiers
((((((((((((((((((((((((((((((((((((((((((
((((((((((( 10
Substitutes
((((((((((((((((((((((((((((((((((((((((((
(((((((((( 10
5arket
Ana$sis((((((((((((((((((((((((((((((((((((((
((((((((((.... 11
0ew %usiness
*pportunit$((((((((((((((((((((((((((((((((((((
(((((((( 12
The &ast &ood industry has e'perienced continued (rowth e)en at times o& recession in
Canada* The need &or low cost &ast meals has always been in demand due to the busy &ast paced
li&estyles o& consumers* Canadian+s are workin( lon(er hours and do not ha)e the time to prepare
meals on a daily basis* There is a (rowin( trend &or healthy &ood in Canada and some &ast &ood
restaurants ha)e started to market new products tar(eted towards these indi)iduals* ,hile they
continue to e'perience pro&its, their &ood items lack creati)ity and )ariety* -one o& these &ast
&ood restaurants o&&ers the selection that Total .ealth Foods can pro)ide*

Total .ealth Foods o&&ers a brand new healthy &ast &ood restaurant that e'ceeds the
standard o& traditional &ast &ood* It+s distinction &rom other competitors in the industry by bein(
the only one to o&&er such a lar(e selection o& healthy &ood items will attract more health
conscious consumers &ollowin( the trend in Canada*
Total .ealth Foods ha)e identi&ied the tar(et market o& health conscious consumers who
understand the importance o& nutrition in their li&e* Consumers can now eat healthy on the (o
with a wide selection o& healthy items to choose &rom* All locations will pro)ide hi(her /uality
meat and produce that are creati)ely made into delicious meals*
,e are )ery con&ident that this trend will continue to (row as more consumers become
aware o& the ne(ati)e e&&ects o& poor nutrition* The number on indi)iduals who will e'perience
these ne(ati)e e&&ects will continue to increase unless consumers ha)e an option to eat healthy
when they are not at home* The /uality o& &ood that we will pro)ide will help make Canada a
healthier place to li)e*
Current Overview
The &ast &ood industry has e'perienced si(ni&icant (rowth in the last decade to keep up
with our &ast paced li&estyles* Canadians are spendin( more time out o& the house while tryin( to
multi task their schedules* They do not ha)e the time to prepare traditional healthy meals because
they are e'pensi)e and re/uire preparation and plannin(* 0i( companies like "c1onalds, Tim
.orton+s, and 0ur(er 2in( all try to attract these customers by o&&erin( unhealthy &ood at a low
cost* Consumers are hi(hly attracted to the con)enience o& this industry because they can
)irtually satis&y their hun(er in a matter o& minutes* Technolo(y has helped si(ni&icantly to
reduce wait times which increases companies pro&its by allowin( a hi(her )olume o& tra&&ic to
&low throu(h*
"ost companies o&&er the same selection o& items at similar prices in the industry because
these low prices ha)e continued to increase pro&it* As consumers are becomin( aware o& the
health issues surroundin( &ast &ood, they are lookin( &or alternati)es to satis&y their hun(er while
maintainin( proper nutrition at the same time* Companies are startin( to notice the trend and are
o&&erin( healthier items at sli(htly hi(her costs* These new items are tar(eted to consumers who
are &ollowin( the health trend in Canada and who want to be healthy on the (o* This trend will
continue to attract new customers who are lookin( &or alternati)e options &or healthier &ast &ood*
Political Environment
The Canadian 3o)ernment is stable which allows it to ha)e an impact on Canadian
0usinesses and how they operate* They ha)e the power to impose laws on businesses which can
si(ni&icantly increase or decrease their cost o& production and &inancial outlays* As Canadians are
reali4in( the ne(ati)e side e&&ects o& &ast &ood, they are speakin( up in an e&&ort to chan(e the
laws o& the industry* The main issues that consumers care about are issues surroundin( Trans &at
reduction and childhood obesity*
.ealth "inister Leona Al(lukka/ supports the issues and responded that 5our
(o)ernment continues to make pre)ention and health promotion a priority6 that includes reducin(
trans &at in &oods7 8Fit4patrick9* .owe)er, the industry was only )oluntarily obli(ed to meet the
reduction amounts wanted by consumers and critics ha)e reported that the 5pro(ram was &lawed
and it did not do a comprehensi)e re)iew o& the &ood supply7 8Fit4patrick9* Canadians are still
consumin( too much Trans &at which pro)es costly to the health care industry, ta'payers, and to
the o)erall health o& Canadian citi4ens*
The citi4ens o& Canada are also supportin( the ta'ation o& so&t drinks which would help
decrease a contributory &actor o& childhood obesity* The :uebec6based ,ei(ht Coalition
5estimates a ta' on so&t drinks would (enerate ;<$ million in re)enue that would be rein)ested in
health promotion pro(rams7 8Schmidt9* This would be )ery bene&icial to the health o& the
Canadian youth but Al(lukka/+s spokesman Ste)e =uthouse 5/uashed the idea o& any &ederal
support &or a ta' on so&t drinks7 8Schmidt9* The political inter)ention on the promotion and
pre)ention o& health seems to be lackin( &ederal support and sees .ealth Canada 5puttin( the
interests o& the industry &irst rather than the public interest and I think we see a pattern emer(in(7
8Schmidt9* This is a troublin( &act &or Canadians because it is .ealth Canada and the
(o)ernment that ha)e &ull control o& &i'in( these issues and makin( Canadians healthier* As
consumers we are not e&&ecti)ely respondin( to these issues indi)idually by makin( appropriate
&ood choices* There&ore the (o)ernment has an obli(ation to impose laws to protect the health o&
Canadians and this needs to be done at the Federal le)el to ha)e a si(ni&icant impact*
Economic Environment
In today>s society, the economic en)ironment has become an irreplaceable &actor that
businesses need to consider when a company is established* ?nderstandin( the real wealth o&
your consumers helps businesses to tar(et towards certain (roups o& people*
Income is a contributin( &actor to what decisions a household will make about its &ood
choices* Families with a low disposable income or poor education are easily tar(eted by
companies and marketers o& &ast &ood because a lack o& money or education about the health
e&&ects o& &ood and nutrition makes it )ery easy to make unwise choices* Also, 5studies ha)e
shown that people in low6income nei(hbourhoods ha)e less access to (rocery stores and &resh
&oods and more access to &ast6&ood restaurants* For low6income &amilies, the cost o& &ood
represents a lar(er chunk o& the household bud(et than it does &or those with hi(her incomes7
8.ealth -e'us9* This lea)es Consumers with no other option than to (i)e in to /uick and easy
meal options that are mainly unhealthy* This isn+t (ood when lookin( at the health Care costs
that are associated with poor &ood choices in our economic en)ironment 81rimmie9
The most important reason why the ma@ority o& Canadians would choose &ast &ood is because
o& the con)enient low price* .owe)er, in reality the real cost &or &ast &ood is not as low as most
people think* 5From &ast &ood @oints to &ine dinin(, the popularity o& eatin( out has created a
sur(e in &ood ser)ices A***B despite increased sales, pro&it mar(ins declined &rom C*!D in %# to
<*<D in %<* The reason &or the shrinkin( pro&its was that e'pensesEmainly &ood and labour
costsEwere risin( &aster than re)enues7 8Statistics Canada9* From the report we can conclude
that e)en with the demand o& &ast &ood increasin(, businesses are still incurrin( losses because o&
the hi(h cost o& the &actors o& production* This is not a pleasant &act &or Canadian &ast &ood chains
as well as Canada+s economy as a whole*
As most people know, the waste issue o& &ast &ood cannot be underestimated* The
products+ )alidity date e'pires relati)ely /uickly which leads to a lot o& uneaten &ood that (oes to
waste* The number o& customers cannot be predicted, and at a &ast &ood restaurant the priority is
to o&&er &ood &astF there&ore, most restaurants will pre6cook some popular items &or preparation
&or consumers* It+s no surprise that the items that cannot be sold will be wasted which leads to a
hu(e amount o& &ood waste in Canada+s dumps* The economic impacts o& this industry are also
apparent in many hidden ways, like the diseases caused by @unk &ood and the material waste that
leads to a more serious en)ironmental issue* All o& these are the problems that people need to
consider and will pay &or that in the &uture*
Social Environment
,ith a (radual increase in the pace o& li&e, the number o& people who can keep with all o&
its demands is decreasin(* =ne o& these demands is a healthy diet* As Canadians work lon(er
hours and mo)e away &rom traditional methods o& &amily eatin(, the &ast &ood industry has
bene&ited &rom these time constrained indi)iduals* Fast &ood is )ery approachable because o& the
lower price, &ast access, and (reat taste* Society is &acin( a 5(rowin( trend o& Canadian
Consumers optin( &or &ast &ood instead o& &ruits and )e(etables, and AtheyB (enerally don+t ha)e a
balanced diet7 8Gancou)er Sun9* Time constraints are a lar(e &actor in the choices we make as
consumers because less time in our day leads to less time to prepare our &ood*
It is clear that the price o& &ast &ood is low and this is contributed to the unhealthy
in(redients that are less costly to the industry* .ealthier meals usually contain a )ariety o& lean
meats, and )arious &ruits nuts and )e(etables which are priced hi(her than many o& the items you
will &ind at a &ast &ood restaurant* Families who ha)e low disposable incomes are more inclined
to purchase cheaper &ood because it is all they can a&&ord* 5The cost o& healthy eatin( has shot up
in the last ten years, with the price (ap between low6&at and re(ular products up to C# percent* A
study by Food ,atch 1o(s su((ests poorer &amilies are e&&ecti)ely bein( &orce6&ed hi(h &at, hi(h
su(ar and hi(h calorie &oods because those are all they can a&&ord7 8Houlter9*
In response to concerns &rom the public about nutrition and health, many &ast &ood
restaurants ha)e added more menu choice which 5has already created chan(e in the &ast &ood
restaurant market* Iestaurants are repositionin( themsel)es as &resh, &ast, and healthy in an
attempt to capture the (rowin( nutrition6conscious adult market7 8.ealthy Li&estyles9* They are
also addin( new menu items and adaptin( to the demands o& a health conscious society*
Technological Environment
1ue to the rapid pace o& technolo(ical ad)ancement, the e&&ects o& technolo(y on the &ast
&ood industry ha)e been &or the most part e'tremely bene&icial* =ne o& the most substantial
impacts comes &rom the ad)ancement and inte(ration o& communication technolo(ies*
The &ast &ood industry, hinted at by the name, is &ast paced because o& consumer demands* The
time it takes &rom when a customer orders to when their &ood is ready is usually within a &ew
minutes, and these speeds ha)e been increasin( with new technolo(ies* -ow with an
interconnected series o& monitors throu(hout the kitchen o& restaurants, the order &rom the &ront
re(ister is instantly displayed at the station where the &ood needs to be prepared, allowin( cooks
to work seamlessly without ha)in( to walk back and &orth to recei)e orders* ,hen more
customers can be ser)ed in a shorter time, more money can be made*
Today, in the areas where there are &ast &ood restaurants, nearly e)eryone has a cell
phone, in particular a smart phone* Jach phone is capable o& (ps na)i(ation and internet
connecti)ity* ,ith apps people can instantly &ind the nearest &ast &ood location they desire, and
with some they can e)en order their meal on the (o so it+s ready when they arri)e*
,hen it comes to ad)ertisements, the places where ad)ertisements can be displayed ha)e
increased with technolo(y* At one point i& you wanted to ad)ertise you did it throu(h a
newspaper or a bulletin board* -ow, TG, radio, and emails ha)e become the main &orms o&
ad)ertisin(* Some are now sendin( ad)ertisements to peoples phones, and with the production o&
cheap and massi)e displays, ad)ertisements can li(ht up the side o& buildin(s*
=n the other end o& thin(s, with new &armin( technolo(ies alon( with research and
de)elopment, the &ood bein( sold can be produced more e&&iciently in less time* Science has
played a bi( part in this with the rise o& (enetically modi&ied &oods as well as (rowth hormones
bein( &ed to li)e stock* This all means &armers can do more with less and thus sell at a cheaper
price andKor make more pro&it* These sa)in(s e)entually make their way to us, makin( &ast &ood
cheap and thus attracti)e*
Threat of New Entrants
Switching costs
The switchin( costs and barriers &or the a)era(e consumer are ne(li(ible* In the &ast &ood
industry, customers aim &or the cheapest or closest restaurant with respect to their current
location and they are able to obtain similar products*
Capital Requirements
Accordin( to "aureen Farrell o& Forbes*com, the costs o& startin( a restaurant can )ary
&rom ;#, to ;<,, dependin( on the style o& your restaurant* Since a &ast &ood
restaurant does not usually re/uire hi(h6end &urniture and ele(ant interiors, we can assume that
costs will ran(e within the lower /uartile o& restaurant costs* 3enerally, the costs o& startin( a &ast
&ood restaurant are low*
Customer Loyalty
In (eneral, customer loyalty has a positi)e relationship with switchin( costs 8Lin( et al9*
Since the &ast &ood industry has nearly 4ero switchin( costs, it is a reasonable claim that
customer loyalty in this industry will be e/ually low*
Economies of Scale
Lar(e companies such as "c1onald+s, 0ur(er 2in(, Tim .orton+s, etc* ha)e some
ad)anta(es, especially since these brands are commonly &ound in any ma@or city area*
Furthermore, brand ima(e can help attract customers* .owe)er, the ease o& creatin( a &ast &ood
restaurants can undermines such an ad)anta(e*
Product Differentiation
1espite the &act that there are many brands o& &ast &ood, it is not di&&icult &or start up to
o)ercome this barrier* In particular, there are a )ery low number o& restaurants that o&&er healthy
alternati)es and there&ore, this could be one o& many opportunities to capitali4e upon*
Government Regulation
3o)ernment re(ulations in)ol)ed in startin( a &ast &ood restaurant in)ol)es standard
&ood6oriented compliances* There&ore, (o)ernment re(ulation is not a si(ni&icant barrier*
Conclusion
The e'istin( barriers in establishin( a &ast &ood restaurant is insu&&icient in thwartin(
opportunities &or start6up &ast &ood companies* As a result, the threat o& new entrants is hi(h*
Buyer Power
Buyer Price Sensitivity
As a result o& the recent &inancial crises, buyers ha)e become more sensiti)e to prices,
thus stren(thenin( buyer power*
Buyer olume
Accordin( to a Consumer Trends Ieport Canada, L*CD o& couple6households with
children and !*LD o& lone parents spend on &ast &ood on a local day trip* This hi(h buyer )olume
implies less buyer power &or an indi)idual*
Buyer Switching Costs
0uyers ha)e nearly 4ero switchin( 4ero costs, thus contributin( to a stron(er buyer
power*
Conclusion
The prices in the current economy and the low switchin( costs stren(then buyer power
but it is then undermined by the hi(h transaction )olumes* There&ore, we can assess the buyer
power to be moderate*
Rivalry
Sustaina!le competitive advantage through innovation
Some areas o& the &ast &ood se(ment are concentrated, especially in the bur(er se(ment,
where "c1onald+s and 0ur(er 2in( are the key players* .owe)er, as a whole, the market is
&ra(mented* 3i)en that a start6up &ast &ood company is not (oin( to be &ocusin( on creatin( a &ast
&ood restaurant, inno)ation can pro)ide a competiti)e ad)anta(e a(ainst independent &irms*
Level of advertising e"pense
Ii)als in the &ast &ood industry spend a lot o& money on ad)ertisin(* For e'ample,
"c1onalds spent ;$C*! million on ad)ertisin( in %M and 0ur(er 2in( had spent ;<!L million
dollars in ad)ertisin( in %! 81atamonitor9* Thus it would be di&&icult in competin( &or
customers, (i)en that the ri)als ha)e si(ni&icantly hi(h ad)ertisin( bud(ets*
Effects on Pricing
As a response to the recent economic downturn, key players in the industry ha)e
introduced 5)alue meals7 as a strate(y to attract consumers who are sensiti)e to prices
81atamonitor9* There&ore, price competition is present in the industry*
Conclusion
The presence o& price competition and the le)el o& ad)ertisin( o& ri)als will make it
di&&icult &or a startin( company to make pro&it* There&ore, the e&&ects o& ri)alry are /uite stron(*
.owe)er, the e&&ects o& ri)alry are minimi4ed in the non6concentrated se(ments o& the industry*
Suppliers
The number o& supplier chains a)ailable to Canadian restaurants and &ast &ood chains are
in the thousands* The same way customers can easily switch to a new restaurantF restaurants can
easily switch to a new supplier, with little to no e'it costs as supplier contracts are usually short
or non6e'istent* Since most suppliers o& the &ast &ood industry speciali4e and only sell such
products, the industry is more important to the supplier then the supplier is to the industry, (i)in(
them )ery little power o)er the industry* 8Statistics Canada9
Substitutes
The health trend in Canada is increasin( the consumption o& healthier substitutes*
Consumers are aware that eatin( healthy is more nutritious but it is also more costly* The
assumption that (rocery stores pro)ide a wide )ariety o& healthy alternati)es compared to &ast
&ood restaurants leads health conscious customers to shop where they ha)e access to nutritious
&ood* In the Canadian &ood market, stores such as Sobeys and Zehrs o&&er lean meats, &ruits, and
)e(etables, which are all nutrient dense &oods*
In order to o)ercome this problem, a number o& &ast &ood restaurants ha)e implemented
new items on their menus which are tar(eted towards health conscious consumers* For instance,
,endy+s has 3arden Sensations Salads, "ac1onald+s has Fruit+n No(urt Har&ait, 0ur(er 2in(
has a Ge((ie 0ur(er, and Arby+s has a Li(ht "enu* 8Iiell9
=)erall, &ast &ood restaurants o&&er cheap, hi(h &at, and hi(h sodium items which sa)es
people time in the short run but in the lon( run causes many problems such as obesity and
diabetes* .ealthy meals are de&initely an important aspect that consumers are lookin( &or to aid
in the transition to a healthier li&estyle* There&ore, the &ast &ood industry should continue to ad@ust
their strate(ies to meet the demands o& consumers and to also continue operations success&ully*
Market Size nalysis
=)er the years the &ast &ood industry has e'perienced steady (rowth* The market shares
o& the ma@or player in the &ast &ood industry are "c1onalds+s, 0ur(er 2in( and Tim .orton+s in
Canada* Similarly, most o& those companies o&&er hambur(ers, chips and co&&ee* 5In %#, &ast
&ood restaurant sales (row by %D to C;% billion, while transaction )olume and the number o&
outlets (row by less than # D7 8Fast &ood in Canada9* As the numbers indicate, the &ast &ood
industry is still (rowin(, e)en durin( times o& economic recession* It is no doubt that people+s
options &or &ood ha)e chan(ed o)er the years but the market &or &ast &ood is still substantially
lar(e* -ew health trends and &ood labelin( could be contributed to a decrease in &ast &ood sales
but despite this decrease, 5AoB)er the &orecast period, the &ast &ood cate(ory in Canada is
pro@ected to (row7 8Fast &ood in Canada9 81rimmie9*
The leader in the &ast &ood industry in Canada is Tim .orton+s, mainly due to the
.orton+s+ si4e ad)anta(e* "ore than O< years later, .orton+s has more than < outlets
worldwide and controls a sta((erin( $%D o& the Canadian co&&ee market 8"urphy9* ,hen
compared to the (lobal powerhouse "c1onald+s, it ranks hi(her in 5)alue sales, outlets and
transaction )olume7 8Fast &ood in Canada9* At the time o& the report, Tim .orton+s has %$D o&
the )alue share and the top three &ast &ood brands ha)e a combined OLD o& the market share 8Fast
&ood in Canada9 81rimmie9*
From these numbers, one can conclude that the industry is predominately maintained by
bi((er chains that ha)e had a &oot in the market &rom the be(innin( and ha)e been able to (row
to meet consumer+s needs*
Business Opportunity
The business opportunity that has been identi&ied within the selected industry is a
completely new healthy &ast &ood restaurant* The business will be called Total .ealth Foods and
its purpose is to meet the needs o& consumers who are lookin( &or a one stop place to /uickly
access healthier options* It will start out as a sin(le location and will pro)ide hi(her /uality
meats and smoothies that are not characteristic o& most &ast &ood outlets*
The main concept o& this business is to pro)ide a )ariety o& items that are all low &at, hi(h
protein and that include mainly comple' carbohydrates* Instead o& so&t drinks we will ser)e &ruit
P protein smoothies that are not a)ailable at most &ast &ood restaurants in today+s industry* The
type o& meat we will pro)ide will be lean cuts o& bee& and chicken that are low in &at and hi(h in
protein* To counter the e'tra cost o& the &actors o& production, we will &ocus on smaller portion
si4es which also tar(et the healthier li&estyle trend* As consumers care more about what &ood
they+re eatin(, they will continue to search out the latest healthy &oods that are tasty, healthy and
easily a)ailable*
,hat+s uni/ue about our business is that we are o&&erin( a )ariety o& healthy options
includin( )e(etables, &ruits, comple' carbohydrates, lean meats and chicken* All o& these items
will be a)ailable to consumers while bein( priced sli(htly hi(her than the re(ular items at a &ast
&ood restaurant* Another uni/ue aspect o& our business is that it will help aid consumers pick
)iable items to include in their healthier li&estyles while also reducin( the amount o& &ood waste
produced due to smaller portion si4es* The a(in( market o& baby boomers will be attracted to
smaller portion si4es and healthy items as they continue to a(e and &eel the e&&ects o& unhealthy
li&estyles*
As one o& the most popular &oodser)ices in Canada and around the world, the problem o&
&ast &ood industry is that its unhealthy meals are (oin( to ha)e a ne(ati)e in&luence on its sales
more and more as the health trend (ains momentum* "anohar described the diseases that are
apparent &rom today+s &ast &ood which include 5nutritional de&iciencies, obesity, increased
cholesterol le)els, cardiac problems and many other threatenin( health ha4ards7 8"anohar9*
.i(h demands &or /uality nutritious &ood and healthier li&estyles are the &actors that lead people
to abandon &ast &oodF conse/uently, to a)oid the loss o& customers, we belie)e that pro)idin(
healthier &ood will become a bene&icial competiti)e ad)anta(e* For instance, by pro)idin( hi(her
/uality meats and produce, this allows to &ill the (ap between the (rocery store and the &ast &ood
restaurant*
To enhance the de)elopment o& the &ast &ood industry, it needs to meet the demands o&
consumers that are not bein( met by the current businesses in the industry* =ne o& the demands is
the healthy re/uirements o& the &ood, which is pre)iously mentioned* Findin( a supplier who can
o&&er hi(her /uality &ood is not di&&icultF howe)er, hi(her (rade meat, &resh )e(etables and &ruits
all incur a hi(her cost &or the business* To retain the re)enue, they ha)e to increase their sellin(
price which will set them apart &rom most other &ast &ood restaurants creatin( a hi(her /uality
standard* Canadians who are on the (o will now ha)e the option to purchase a nutritious meal at
a sli(htly hi(her cost* .ealthier items ha)e the opportunity to be implemented in a lot o& &ast
&ood restaurants but most businesses aren+t concerned with the e&&ects o& their &ood but rather the
pro&it they make* Hromotin( our business as purchasin( local &ood will help attract a loyal
consumer base that can identi&y the &ast &ood restaurant as healthy and supportin( local &armers*
Ie&erences
Canada turnin( into &ast6&ood nation* 8n*d*9* canada#com $Brea%ing news Canada&s 'orld
'eather (ravel ideo ) more* Ietrie)ed "arch #$, %#%, &rom
http:KKwww*canada*comK)ancou)ersunKnewsKstory*htmlQidR%!O&bbac6<beC6OOM!6M%cb6
$Ceb&<LabLL
Canadians spendin( more on eatin( out* 8n*d*9* Statistics Canada* Ietrie)ed "arch #C, %#%,
&rom wwwO#*statcan*caK%$K#$<Kceb#$<S%6en(*htm
1ata "onitor Fast Food* 8n*d*9* Scri!d* Ietrie)ed "arch #$, %#%, &rom
http:KKwww*scribd*comKmel)inSyeoS%KdKCCLM<$$%61ata6"onitor6Fast6Food
Farrell, "* 8n*d*9* .ow To Iun A Iestaurant: Start6?p Costs 6 Forbes*com* *nformation for the
'orld+s Business Leaders , -or!es#com* Ietrie)ed "arch #$, %#%, &rom
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