Does this decision make the guest feel like we're really thinking about them first? Can you elaborate on that and describe what does that actually mean in practice?

Yeah.

I mean, there's so many things about the restaurant business.

It's just, it's a million different levers that are pulled, you know, hopefully in perfect order.

And there's a lot of tough decisions in a very low margin business that you have to make.

And a lot of times people make decisions that are better for investors than they are for the guests or better for our staff than they are for the guests.

And I believe that we serve three people.

With all of this, coaching, parenting, being CEO, have you been through phases where you felt the demands of your career were kind of taking too much away from you and your family? What impact did that have on you, if any?