 How do you spot a good business opportunity? There is a sense to just the energy that's happening, but usually it is researched. You spot it because first of all you have a plan and then does this opportunity fit your plan? Does it have all the requirements or all the important points that you deem is important in developing that business? And then you sort of mash the things together, but it always is an understanding that you got to work at it and develop it. And actually that is part of the fun. So that leads me to my second question. How do you build a business and a brand? A brand, a business and a brand, well you begin with of course an idea, a concept and there has to be a need out there, there has to be a want from the customer for what you're offering, but a long relationship and building a brand is about building trust and delivering what you promise and delivering a good deal with your customer. It's a give and take. Both sides have to win by it, whether it's by the experience, by the quality of the product, by the price and so on. And on the other side, as a business person, your business needs to thrive to continue to grow. It's opportunities that come a long way and you see a need out there for people across America that maybe won't have an opportunity to come to my stores or to my restaurants, but if they go in their local stores they'll find Lydia on a shelf and it's the way of connecting. The important thing is that trust that they have in me and the product that they expect I deliver. So my sauce is one of the best always and so it's great. Of course with the fish, the vegetables, the bread, we bake 3,000 loaves of bread a day and of course the fresh pasta is a big seller. We make the fresh pasta to sell in our restaurants here, but also, I mean, two, three hundred pounds of pasta a day is sold very easily. So, you know, businesses have ups and downs. So what if there's a misstep? How do you deal with missteps? Or what's the best way to deal with maybe bad press or the scandal or anything like that? You know, you have to have always your antennas out and feeling what is the customer feeling about your business? Is it growing? Is it enthusiastic? Is it positive? And there's always some little kind of negative elements that enter into a business whether it is a press element, whether it is a disgruntled customer or whatever. And you have to really look for those. Of course, now the social media is sort of spread out that you can really put your tentacles out there, but you have to sort it out, analyze it and address it immediately. And you know, I think one of the worst things is to defend yourself in cases like that. It says, oh, that's not me. I didn't do it. Especially if you're in business, take the time to see is that valid? Is that a reality in the business? And chances are that part of it at least is and address it immediately. And in addressing it, of course, you use yourself, but you use people around you, you use experts. You know, whether it's for the press, you use consultants, the financial, you use consultants to get you to the right place. I attended the Fancy Food Show this week and Italy had the biggest presence, you know, 30,000 square feet. So my question is, why is Italy the biggest? And so I'll start with that. And then I want to talk about producers. They're really organized, obviously, and delivering. Well, Italy is, if we're talking about Italy in America, Italy is the number one ethnic food loved by Americans. So there's a great potential of growth, and of course, the producers don't miss that opportunity. Just Italian food is wonderful. It's delicious. I think the traditional Italian food is built with the history, a culture behind it, and not only does it bring good flavor, it brings good nourishment, and it brings part of a story of a people.