Thanks. No worries.
From my perspective, in terms of our sector, it's not unlike what Phyllis is talking about. When you are considering the large national chain operations, they function, essentially, as typical food processors might in terms of developing internal strategies for sodium reduction. As I sit around the board table with my directors.... Many of those companies, let me assure you, are already very much engaged in that process. They are genuinely committed to looking at this issue and are already working to reduce sodium. Will we see reductions in menu items on offer? Yes, I believe you will see that. I know you will. You already are.
I think the other key point I'd like to make with respect to my industry is that there are over 85,000 restaurants across this country. Many of them are independent operators. We're working to educate those members so that they are implementing different operational realities in their restaurants as well.