I don't think we're ever going to see Tempere like we do in Japan again. I love that sort of conundrum when you take the technology of vertical spit cooking and you merge it with say Asian American food, teriyaki or kawbi marinade. What happens when you put that on the technology? It's sort of agnostic,. It's like a cultural acid that will just go wherever because it wants to survive as well. And then I'm like, I love that because it scratches my mouth. But it's normal. Now if I go and a place isn't just like serving cheese steaks on it, but now they're doing elevated Oconom