 So, you know, I can fry a piece of chicken. But learning how to do it at scale and the quality that I want really took us a lot of work. I mean, it took us a couple months in there just testing everything, getting those fryers set up and just testing the processes, how long you can hold it, if you should hold it, you know, because it takes, you know, it still takes 15 or 20 minutes. So you're trying to figure out how to get it out to everybody fast enough. And, man, it's been a lot of fun.