and unbelievable perseverance on our part and making sure the food tastes the same all the time. a lot of people come up with great ideas, open it, and then they have to maintain it. and maintaining the food quality is the most daunting thing any of us have to face. what about you, frank? i would say consistency in staff. i think customers like the fact that, you know, they ll recognize the same faces in a restaurant. and i think if you could build consistency in your kitchen team it also shows in consistency with your food. so i think staffing. and i m going to end with you. if you had to give one warning for somebody who was interested in starting a bar or restaurant, what would it be? capitalize yourself well. because if it s your first time you re going to make a few mistakes along the way and mistaketh cost money. make sure you have a few bucks to last a little longer until you achieve profitability. the most important part of a restaurant is connect. connect with your mar