 Day one, I was worried like no one's gonna show up and ends up we crush it out of the gates, like literally 100 person lines down the block to the point where we're like, we cannot keep up with this. We would close between the hours of two to five p.m. and we put a gone fishing sign on the door so like we could prep and get ready for the night. We didn't have a fryer. When we were frying on like a tabletop induction burner. I had someone in the store working the night shift 24 hours a day frying stuff and then we would fry like food at the W hotel and then like drive it over and it was just like, but like the first year people couldn't believe how well, like we did almost 4,000 bucks a foot.