 That's why I try to teach all the cooks is to also have an input on the menu because that's how we all grow together, right? Like I know so many chefs that they have like a secret recipe that they don't share, you know? To me, that's just holding yourself back, you know? The moment you stop and you say like, what's made me successful is this one dish, that's when you stop growing yourself. Ah, so always innovating. You know what? Not a lot of people can actually keep innovating. You know, it's tiring. It's a lot of work. It's a lot of R&D and it's a lot of money spent and time spent on it. You know, the challenge is actually holding back because as you can see, like, we have a small kitchen, small restaurant, very little fridge space, very little freezer space. So in some ways that's to our advantage because we got to keep things fresh. We got to prep day by day and whatever we use, we sell out.