 exponentially, it seems like, which we're pretty slim margins to begin with. So just trying to find ways to be creative, to keep things going. The biggest thing, you don't want to raise your cost too much. You want to keep a good value for your product and everything. So just trying to work around that is our biggest challenge. Driscoll says he and his wife have had to close their Lansing location so they can focus on their Detroit restaurant.