What had to change to make that technology usable day-to-day by chefs and kitchen teams?

So most modified atmosphere technology is in disposable packaging.

And one of the things that we were on a mission to at least start with is reusable containers that can be washed over and over and over again and used over and over and over again, like a more sustainable means of using that technology in lower volume environments where you're not taking one very specific food type and replicating that package thousands of times over.

You might be making you know, 10 containers of one item of food, 100 containers of something else, all with the same system, essentially.

So that was a major, major difference where you have to have a system that can deliver a variety of different atmospheres in the same, you know, end container of some kind.

So yeah, that was just fundamentally different and had not been done before.

And so you're doing all of that within the constraints of things that can be washed and, you know, checked around and really handled roughly, because if you've ever been in a busy kitchen, that environment's very particular.

How do you quantify the business case for a store? Is the strongest argument food waste reduction, labor efficiency, quality, consistency, ingredient cost savings, or all of the above?