The group representing Canada's restaurant owners isn't happy with the Canadian Dairy Commission's move on industrial milk prices.
That's the milk used to make cheese, butter, yogurt and ice cream.
Restaurants Canada describes the supply management system as antiquated, and argues it has created a huge disparity between Canada and the rest of the world when it comes to the price of basic dairy products.
President and CEO Donna Dooher says her industry wants to grow the market for Canadian dairy products.
However, she says relentless price increases are having the opposite effect.
Dooher also points out last year's 1 point 9 per cent reduction in industrial milk prices in Canada was passed on to dairy processors, but did not get to restaurateurs or consumers.
