I was once told of a restaurant that managed to get SR&ED for their chefs. Second-hand, and supposedly they've tightened the rules since then, but I feel like

I was once told of a restaurant that managed to get SR&ED for their chefs. Second-hand, and supposedly they've tightened the rules since then, but I feel like it's really telling of the flaws with the program at a fundamental level. Either make it a handout directly or tighten up the rules so that it can only apply to things with really rigid processes that are capital intensive, imo.