ketchup pacts right now. and if you can get them, you re paying 40 cents each. so now you have to buy bulk ketchup. seems simple. what do you put it in? now you have to buy ramikins to put it in, but you can t get them. now you have this compounded issue because of one little shift in a condiment within a restaurant. then you look at chicken, for example, jason. a chicken breast is typically unavailable to many restaurants today. either it s thin, it s thick or you can t get it at all. so they re changing to chicken thighs, and they re trying to modify recipes. but if you don t know what you re not going to get until you don t get it, you don t have the opportunity to change and modify your operations, your recipes, your processes, your place. it s a night mare. nightmare. and then the liquor business, jason, it s equally as bad in the liquor business.
ketchup pacts right now. and if you can get them, you re paying 40 cents each. so now you have to buy bulk ketchup. seems simple. what do you put it in? now you have to buy ramikins to put it in, but you can t get them. now you have this compounded issue because of one little shift in a condiment within a restaurant. then you look at chicken, for example, jason. a chicken breast is typically unavailable to many restaurants today. either it s thin, it s thick or you can t get it at all. so they re changing to chicken thighs, and they re trying to modify recipes. but if you don t know what you re not going to get until you don t get it, you don t have the opportunity to change and modify your operations, your recipes, your processes, your place. it s a night mare. nightmare. and then the liquor business, jason, it s equally as bad in