At Palo Alto, what are you saying back in your offices about food costs and how you can address that? We are looking at training. We are looking at control. We are looking at efficiency in buying and tracking inventory levels, but making sure that the products we sell do not compromise the product quality or the weight or anything like that. So nothing has changed in that regard. This is an issue with all businesses. It was in 1983, it is today, and will continue to be. So we continue focusing on how we balance our product offering and our points of distribution. A lot of it is looking at synergies and energy and operational cost without compromising product.
What has you excited about the industry right now? People will continue to eat. They might cut back on certain things, you know, but people will always eat.
Conscientiousness about what people want to eat enables us to continue to be a strong, viable business, not just today, but in the future. If I were in a technology that was going to go away because of some great new one, I guess I would be concerned, but being with the right business, with the right brand, and trying to make sure that we are cognizant of those points of distribution and the things that all restaurants look at will enable us to continue to grow.
