What does the future look like for the concept? Where are you looking? What size parameters? What's a prototypical site? Let's talk about some of the recent openings that you've had as well.

Yeah, so what's nice, as I explained, is we are a small company, family-owned, so we do have the flexibility to kind of fit ourselves to whatever we see fit.

Like our most recent one in North Richland Hills, I think the building's 3,500 square feet, which is pretty small, but we put a beautiful big patio on it, and it's have been able to rock and roll with that.

Our largest right now is 6,700 square feet out in Grand Prairie.

And again, big patio, big bar, let's do it.

And it's doing well as well.

Typically, we want somewhere in that range, you know, five, six thousand square feet, freestanding, you know, opportunity for a big patio or prominent end cap with lots of visibility.

yeah that's awesome but well good let's let's touch on the restaurant industry overall what are what are some of the the headwinds that you guys see day in and day out what it whether it's labor costs product cost um consumer spending what is it uh what are you seeing on the front lines today that maybe was different than the last five years