There's something completely fascinating to me about which recipes are right for the business and for consumers. So our many changes basically every week. We have a good portion of repeats within those 30 to forty meals. You would hardly find the same meal in the same months, or something like that. It's a very data driven process. And in the early days, it was one shef standing in the kitchen and thinking about the menu for the next week. But these days is actually like a very large, data driven and very often programatic approach.

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