 So you, you brought this ledger in front of us and since we're on the topic of sunny and being crammed, like tell us your original vision for what sunny was going to look like. It was a Honda Accord. It was, it's a joke. So there have been a lot of ways that we thought of sunny, right? Sunny was never a Citroën. That was just until we reached Europe and then we saw it. Okay. But before we're like, well, what are we going to do? We had a bunch of thoughts and I think one of the number one things that I wanted was not to be another food truck in the United States, because again, we have to be different in a way that people, before they try your product, they have to be enticed to go there. And then we are a food truck. When you think of food trucks, you don't think of the highest quality, so the highest value of the best coffee, filtered water, anything like that. We even call them Roach coaches, you know, that's, that's at the end of the day, what a lot of people think. So I'm like, how can we, how can we bring people out of that idea and then interest them in the product that they can go everywhere else and wherever we parked, there were really good coffee shops around us. And so we go to Europe and I see a couple of their vehicles, but then we reached Scotland and I see this red Citroën and I was like, that's it. That's where I'm going to go for. I don't know how the heck I'm going to do it, but that's what I want. And all of that, I remember reaching out, reading a lot of things. It was very difficult to try to understand if it was going to be a yes, if it was going to be a no from the federal government, because again, those vehicles were not made for the United States. They were not rated with the United States safety that they had put in place for all imported vehicles. And so I started drawing and I remember saying to Tony, we're going to have all this. It's going to be amazing and it's going to be great. And so here it's going to be a show until, but here this is what I envisioned Sonny to be at. And in these circles, all of these circles were going to be a pour over station. Oh, wow. That's a massive truck. Right? Okay. There's people listening. There's about three, six, nine, 12, 15 pour over station areas. Yeah. Yeah. Okay. And the exit was going to be on the other side. Right? And then so you would be able to order here. This is how dumb we were because we were not thinking about our people. This looks like a coffee shop. Exactly. Like a massive coffee shop. Order window. On wheels. Like 4,000 square feet. The espresso grinder, the espresso machine, places for your cups, the pickup window, all of the sinks. And I'm like, oh, there's empty space here. Plants. Perfect. That's what I envisioned it to be, right? And then so we bring in Sunny to the United States and we're like, wait a second, how are we going to actually get all these things in there? Like, I want all of these things. And then we go to the builders and then they're like, they're from Europe themselves. So they're like, is it tremendous? You're going to fit all that in there. And they're like, they laughed in our faces. They're basically like... Because it's a smaller... Yeah. Yeah. Well, and also like, obviously we've never done this before, but if you go into Sunny, there's a trash can, there is, you know, a espresso knockbox, there is drawers that you need, there's storage that you need. And they're like, where are you going to put it in? Yeah. Where is this going to fit? And then if you guys notice, and I don't know if you guys can see it, but there's no generator. Right. There's no water. Right. There's nothing. Right. So that's how novice we were. That's how dumb we were at that point. And so this was our idea. And then we went back at it and then we just started doing all these things. And then at one point we were like, okay, well, maybe like three and three, the espresso machine here. Okay. So still six pour-over stations. Yeah. Like my thing was I wanted to do pour-overs. It sounds like you really wanted to do pour-overs. Well, the whole idea was that since we were doing like, you know, direct-traded coffee, I wanted to have a pour-over from every country to distinguish ourselves from everybody. And they were going to be mixed with different things. And kid, you're not, we never get a pour-over inside of Sunny. Would you consider doing a pour-over station outside of Sunny here? Like in the, kind of by the merch area. I mean, if we were rated for it, it would be cool. All you need is hot water, what you have. Hot water. Or you could just have a portable hot water thingy. Yeah. We just need an outlet. Yeah. And a table. That'd be kind of cool. Like if you do like pour-over Friday or something, I don't know. It would be fun. Happy hour. I'm just trying to make your dream come true. Making an event. Yeah. Yeah. Happy hour. 4 p.m. or something like that. After hours. Yeah. I mean, pour-overs are one of those things that separate you from certain coffee shops. Totally. It's not like you can just pour it and be like whatever, which is what I did at the beginning. I was like, let me play around with it. At one point we broke the chemics on so many, but one chemics inside of Sunny and the ones that we had at home, just never mind. But you know, it was a dream at that point. And obviously now we see the result of it, which is beautiful. You know, inside of it, I go in there every day and I'm like, wow, it's really cool in here. Yeah. It's done well. It is super well done. Everything's super thoughtful. This is the dream that we could have.