How are local restaurants going to compete against thirty food brands being in a space that's the size of, you know, let's face it, one restaurant sharing one commissary. How earth will the industry look in ten years when cloud kitchens is everywhere? And how are restaurants responding to that? That's the harbl i think. I don't think bell campo needs to have all these expensive restaurants everywhere. It's going to be a race to the bottom with all these places in one.