 And so the original thought of it was we had a patio and we were going to open up like a counter service thing next door to get basted. And that's why it was going to be called side chick. So we were going to run just like a rotisserie grill, almost like, you know, like a Brazilian style charcoal fire chicken. And from there, you know, kind of when we took over the space with the opportunity to go in where we went in, which is at the