Ryan, can you talk a little bit about your path, your journey starting in Northern California and culinary school and then Lugar Eats?

Yeah.

Tom and I have similar culinary upbringing stories.

Both of us kind of fell into the profession and the passion.

I was going to school for something very different.

I thought I wanted to be a police officer.

So I was enrolled in criminal justice classes and And besides having the mustache for it, I never really found that to be something that I wanted to pursue, but it was a job opportunity.

I

And that buying for us comes from collaboration.

Yeah, and if you take a step back from how to achieve collaboration, it speaks to another core ethos of ours, which Tom kind of touched on, which is creating an environment where people feel welcome and heard and able to be themselves.

And all of these things have happened since the beginning of our restaurant group.

But they were happening naturally, organically, and they weren't defined.

And so in, I believe it was 2015, we kind of got tired of hearing, in a good way, that we have this amazing company culture, company culture, company culture.

Employees would leave and then come back because we had good company culture.

We're scratching our heads like, but what is that? What's the secret sauce that we've created? And so we...

What most excites you guys about 2025 and how you're growing and expanding and ultimately layering on to what we talked about earlier with the corporate culture and sort of that being the North Star, how do you grow and expand with integrity?