Mm.

Um, it's a good mix, it's a good mix of, um, menu cycles that you choose.

So you can, you can always have a sausage on, on a, on a menu cycle.

You can have a mince dish on a menu cycle, but you can also have duck, you can also have lamb, you can have salmon, but it's having a nice mix to balance it out.

So you can have an expensive day and a not so expensive day, but it's down to the quality of chefs and their creativity and making those dishes, um, work.

Because we can all go and buy premium products or premium pre- pre-made products at a premium price, where you actually can home make a lot of things and it, it, it can go, your budget can go a lot further.

So and I, I think it's, yeah, how do we manage these budgets? We, we work on a, a decline in balance, which basically we, we give our chefs a particular budget and they, they put, input their invoices, they work out how much spend per head they've got and they can decl- E- every invoice that comes in, they decline it so they can see what they've got left.

[laughs]