But are there pathways for Chef Stay Off to get into food service and then expand engagement with consumers in a different place

and space? Yeah.

Yeah, we talk about that very thing a lot because we've worked in hotels our life.

So many of our friends, so many of our colleagues are at the helm of very large hotels.

So if we do do food service, getting that vetted into those establishments could be good for us and we could have a straight path there.

But that also comes with...

You know, Chef's Day Off is a very clean label.

It's sort of, it's a nuanced ingredient across