 This one headline that I've been seeing a lot is basically, if a business can't afford to pay $15 an hour or more, then they shouldn't be in business. Workers are sick of subsidizing owners that aren't willing to pay a fair living wage. And I get that argument. I think there's some validity to that, but it depends on the location. I don't think that a $15 an hour should be a national standard, because witch talk, Kansas and LA are completely different, right? But I certainly believe in a fair living wage, you know? And I think we've always been able to be competitive with that, you know, we're not on the high end of that, but we're hoping to be able to as we grow a little more. I wish people knew the numbers. Like I remember we almost opened up a restaurant. I was helping a restaurant open and I got to see all the financials. And this was a James Beard award-winning chef. So they're coming with a lot of credibility and, you know, there's a lot of hype and blah, blah, blah. And in looking at the numbers, they were making like 5% profit margin. Yeah. And it just goes to show you like these businesses are next to impossible. Yeah. If you're a logical human being, you wouldn't do it, right? Which made me rethink about restaurants as a hospitality art. That's really what it is. It's like you fly to Los Angeles to enjoy a culinary experience that you couldn't. Right. And just like you paid for a flight and a bunch of other expensive stuff along the way, you should probably pay more. Yeah. It's 5% doesn't keep the industry alive. No. Right. And it keeps two things happening, right? It keeps either the, you'll see more McDonald's and you'll see three Michelin stars and there'll be nothing in between. Right. So it's like everything's either corporate or super high end. Yeah. And now the family of four can't go out to dinner and experience a meal because it's way too expensive. Yeah. And this is what's happening. And I think COVID just threw that into overdrive. Yeah. Right. It's a sad truth. It's really sad. But it's like the consumer doesn't also understand the cost has to be offset somehow. Right. Yeah. And so it's this thing of like, you have to understand the simple math of it before you ask for astronomical things like we want $18 an hour. I mean, it's not like we're, you know, rolling in it, come on. I mean, we're working our butts off and I think most restaurant owners would agree and it's, there's not a whole lot of return. Well, if you ask the consumer, the consumer says that they're willing to pay higher prices if that cost of product increase goes to employees or whatever it is, but then in actuality, you find that they don't actually follow through. So then these restaurants close down and then everyone's left blaming the other person. Right. And so it really is just this really tough area right now. And like Diego said, it's been thrown even more into a loop because of COVID. And so people are trying to figure out how to deal with it. And then also there's what we were talking about earlier with a $15 increase to minimum wage. There was also the talk of hazard pay for all these frontline food employees, grocery store employees. And it's like certain industries were thriving for sure and maybe could afford it, but it's not every industry. And it should be a sliding scale. I don't think you can hold someone to a black and white standard when it's very gray. Yep. Absolutely. Yeah. A lot of people are raising their prices now, though. I think they have to. I think the ingredients are going up, labor's going up. Yeah, we're also seeing inflation starting to creep in, right? Yeah. I think one positive thing is that there's also now a lot more dialogue about universal health care. Because if that was around, that would really help the situation as well. Right? It wouldn't. We wouldn't just be about wage only. And for people listening, how much are they? How much is like a six pack of the bigger ones? Or the normal sized ones, I guess? So the six pack is $27, 450 each. 450 each. Yeah. If things keep going the way they're going, we'll probably have to raise the price incrementally a little bit soon here. We've only raised our price once in 10 years. Wow. And that was when I came on board and they hadn't been raised at all. And we were like, we've got to raise the price a little bit here. You've got to raise the price. Yeah. And speaking of price, what's interesting is once in a while you get that person who doesn't quite understand what we're doing. And so they'll compare it to a regular donut. How much is a regular donut? Like at $0.69, maybe? Or whatever, depending on where you're going. But what's interesting is. Obviously not somewhere like Sidecar. We're actually. Pretty much the same price as them, yeah. We're actually on the low end for what we do and what we use for ingredients. For a gluten-free vegan. Because there's a couple of, quote, gourmet donut shops in town, like Blue Star Donuts or Sidecar. And they are also, I think, 450 each. But they're not using really high quality, expensive ingredients like almond flour and rice flour and all fresh fruit. And they're not making a wild blueberry compote. They're monies in their packaging. Yeah, so they might be a little bit warm enough. They've got some chef-y creations. I'm not going to add a lot of dish to them. I'm not dissing them, but I'm saying, in terms of the base ingredients, it's white flour, which costs pennies. There's no comparison. I think this is the hard part about companies like this. It's like it fundamentally costs more money. If you get an almond milk latte, it costs more money than just a dairy. It costs way more, and yet we're the same price. That's what I'm trying to say. You've got to raise your price. Not that they're using cheap ingredients, but they're not using almond flour, which is just a beat down. That's one of the biggest, yeah. So we always tell people, if they're having a hard time conceiving the cost, I say, you overbought a pound of almonds. You see how expensive that is, right? Translate that to, you know. It's so nice of you. I would have just been like, it's not for you. Yeah, I know. I used to go to a barbershop where he would raise the prices 50 cents every year, every single year. And I would always get so mad at him. Now you know why. I was a kid, and I'm like, because my birthday is in January, so what would happen is my birthday haircut would be like more expensive. Can I get last year's riddy? Yeah, he's like, you know my rent's gone up. That's what he would say. You know, the government doesn't care about your birthday. Exactly. I'm like, I'm 12. Can we not talk about that? I'm just going to haircut. That's a tough realization at that age. Just give me that 50 cents. But I always thought, so it wasn't until I was like 18 where I was like, that's actually really intelligent of him to do. I want to see which one you guys ate. And he also trained the customers, right? The customers were at that point, like everybody expected it. Yep. And he would just be like, when I first started, that gas station was 60 cents again. There you go. Look at it now. And then everyone would be like, oh, it makes sense. OK. And then no one will care. We go back to barbershop talk. It's like my utilities have gone up. Totally. Yeah, it's not like your rent goes up every year too. Rent goes up every year.