"Ti objekti prave različita jela koja sva imaju različite zahtjeve u smislu pripreme i skladištenja, tako da očekujemo da će usklađivanje [od strane restorana] sobom nositi najviše teškoća," rekao je Petrovski.
"Those businesses make a variety of dishes that all have different preparation and storage requirements, so we expect adaptation [by restaurants] to have the most difficulties," Petrovski said.