 I literally remember you saying something like, you can't fuck up good ingredients. We were very aware that we weren't skilled chefs, so I think what we did to kind of compensate for that was over invest in the quality of ingredients. We tried probably 60 different bakeries before we decided on bread lounge. If you're gonna open a sandwich shop, most important aspect of what you do is your bread. So we said, let's over invest in, like, you know, maybe the unit of economics aren't perfectly efficient on that item, but fuck it, like, this is the most important thing. We're gonna go and get the best bread. And that, I think, mindset carried down throughout the entire menu, like, let's go and source the best heirloom tomatoes from local farmers and X and Y and Z. So we knew, like, we had to compensate for the fact that we're not wizards in there in the kitchen, and let's just get the best shit.