Why don't ANY restaurants make proper poutine?!?

It is is a matter of economic, as a chef I made it with cheese curds, and white ones to boot, the sauce to in Quebec has a more herbal and tomato-y flavour, most think you can slap cheese on fries and smother it with gravy and it is poutines, when I go to Montreal and visit my chef friends, I always have a couple of Lafleur Hot dogs/Chein chaud, with Michigan sauce an a medium poutine and if close to a variety store/caisse variete, I grab a large Molson Ex to wash it down.