We're looking here at a system approach, and it's not that we want to have stronger sanitizers, but through the whole system we want to keep the growth of micro-organisms down. By allowing them to build up in the different pieces of equipment, they grow in large numbers. We're saying keep the numbers low, and that was our philosophy at Caravelle. We figured if we kept the numbers low, from the beginning to the end, there'd be less risk when the burgers got to the restaurant.
I think that we're not necessarily looking for stronger sanitizers, although sometimes we may have to use them, but we're looking, through the system, to keep the numbers down so that they don't build up and consequently contaminate the product.