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So when you're looking at where, like where the industry's head and stuff like that, you know, rising cost, consumer shifting trends, behavior, tariffs, what excites you and what scares the out of you?

I start looking at, you know, I go every year and I, I try to look for my own trend amongst the show. More of what do I see, less of what do I see that I've never seen before? What didn't I see that I always used to see.

I like looking at those things.

It's a different, I think thing that.

I look forward than probably what most people go to the show looking for.

But there's always some interesting insights, I would say.

The industry has been shifting for a number of years away from the functional.

Part of cooking and more towards functional dynamic prep. And somewhere along the way we got it wrong. And so the equation is flipping. And I like this flip prep was too heavy. This is a non skilled person chopping lettuce, potato, onion, tomato and you know, making ranch dressing. Let's just buy all of our pre cut, pre chopped, pre managed, pre made. Somewhere along the line, everything just started tasting the same everywhere.

Yep.

And I was like, man, there's no point of distinction in that. So I've always come from a background.

Of very prep heavy. My logo for the Beau Bryant Restaurant Giant is a knife and a whisk. And they say put the knife down, pick the whisk up. Right. Like no one's going to taste your knife but they'll definitely taste your whisk.

So I'll buy certain things that the quality is there.

I'll buy pre cut stuff, pre diced stuff. Our pico is pre made. I'm not going to make pico. That's our arduous takes forever and it's not going to taste that much different.

But I put my whisk in every.

Single sauce that we make that the guest can taste. They can taste our dressings, our sauces, our gravies. All that stuff is unique, made from scratch and it tastes like it.