Okay. Thank you very kindly.
Secondly, I've spent 35 to 37 years in the food service business and hospitality, and I'm actually blown away that there was no control of food costs, that people didn't actually know what something cost. I don't simply mean the purchase price of an item, but all the ancillary costs with preparation and equipment and everything.
The CSC has been around a long time. In other institutions, in various forms, everybody knows their simple basic costs. How has this gone unattended for so long, to have that kind of dereliction of responsibility?