If you walked into any of our audience's restaurants tomorrow and the owner said, my margins are getting crushed, what would you look for first? And then what would you advise that person?

Well, I mean, the first thing I would look at is their food and labor.

You know, the way that I look at labor is by hour, by day.

So I'm very surgical on how we schedule our labor.

I also look at it more as a dollar allowance per hour.

So, you know, if a store is allowed to have $50 worth of labor from 8 o'clock to 9 o'clock on a Monday morning, then that's what they get.

Anything above that is just not acceptable.

What do you look for and how do your leaders develop your people?