Right. So if you're an independent or a major chain and/or an institution such as this in private industry and or even another organization, they would have food costs down to a point of a percent. Here, all the factors that should be coming through with good management...we don't even know what shrinkage or theft or pilferage is there if they don't even have an idea of what the food costs are, to start with.
How extensively did your department go into a lot of the components of food cost such as the quality grade, the efficiency and the effectiveness of buying groups, the training of the staff, and the capacity of their record-keeping system to be able to monitor?