I

mean, it's not always the smoothest transition when you're changing from one style of restaurant to another because we created more personability, more a family atmosphere.

Not that it wasn't, but it was just a different vibe and a different time almost 12 years ago with with how things were operated.

And once my mom started the gluten free menu, we had to completely change how we trained people, how we did things in the kitchen.

We created a what I like to call a dual kitchen because it's a kitchen that's split in half.

One half is gluten free.

free one half regular the cooks in our kitchen who consist of people been there for years one of them is my sister my sister tanya another one is our cook fran she's absolutely fantastic both of them there is a clockwork system and my mom is back they're making all all of the you know the soups and the stuffed cabbage and the pastas and things like that and then they do the data they do the order to order kind of thing like everybody has a hand in everything so So when we first started the gluten-free menu, like I said, it was one little pot of oil.

Aw.