thinking?

So, you know, and this was 20 years ago, so, you know, you don't know what you don't know.

The first thing that I was thinking when we started kind of on the journey was we wanted to use higher in quality ingredients because...

When you purchase groceries in our industry, there's french fries, there's good french fries, there's okay french fries, and then there's the kind of french fries that you just buy because they're cheap and you got to throw something on a plate.

So when we first started, and this was 20 years ago, it was we used the highest quality of cheeses, the highest quality of meats, the best that we could find, that we could source out in the purveyors world that they had.

And it costs us a little bit more, but for kind of where we're at is we've been very fortunate because we do celebrate our bar product.

We do have the ability to spend a little bit more money on, you know, some higher quality ingredients because we do have a liquor, beer, wine product that, you know, helps offset some of those, you know, because the restaurant industry is, it's a high risk, but it's also a high reward game.

yeah the entertainment