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So how do you get your restaurants back open and your people back to work? What is your forecast for when that might happen and how you might begin? You know, it's not gonna open overnight. How would that -- how does that look to you as a business owner? Three weeks ago, we were barely crawling along. We maybe had 10 percent of our workforce working but we flipped on a dime, we took our dining room and put it into the parking lot. Now we do curbside, and now we do family packs, and we're actually selling ready-to-grill meat. And so now we're back up to over 50 percent employment in our stores and we're actually trying to get people to come back to work. That's great. That's a great plan. Now what about when it becomes possible to really put people back in the restaurants. What do you anticipate about how, you know, the mindset of people trying to get them to feel OK about going back to a restaurant, and sitting down and ordering dinner?
Will probably start out I'm guessing with people in every other booth. We are actually creating, as it would be like a sneeze guards to put around the booth so people know that the air they are breathing is staying within their booth and we will still offer curbside to go and family packs at that point as well. Wow. What's your message to sort of the other restaurant owners and CEOs out there across America, because they are in a very tough situation right now. You've just got to let your people think on their own. You've got to be entrepreneurial, and they will figure it out and we are gonna serve America and we're gonna also take care of our people. Good for you. You're doing some innovative things and I'm glad it's working and hanging in there and we look forward to going to your place at some point real soon. Thank you very much, Kent Taylor. Absolutely. Good to see you tonight. All right.
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