Oh, sure.

Um, and I'm saying that from a perspective of having traveled, like many of you have, and really coming back to this country every single time and appreciating what we do at, in the food scene.

Yeah, and then oftentimes the restaurateurs who you compliment will say, "Oh, but we've got it easy in this country.

You know, we've got all of this beautiful wine, and we've got access to such beautiful produce." Um, but I think every restauranteur wakes up in the morning, or chef wakes up in the morning and have their own vision and mission and dream-

Very nice.

I spoke earlier about the fact that we believe our customers should have choice, right?[clears throat] Now, I was the trading head in the business when we made that bold decision to move sweeties outside of our cleaning system.

And the reason for that is i- because in that very moment, we didn't give customers the choice.

You know, you kind of like force down a queue, you can't turn left or right, kids were having tantrums, and there was just a plethora of sweet, um, su- sugary items around them.