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different talking points with the customer. jon, if somebody is thinking of starting a restaurant right now, is there a resource that you send them to? there are a lot of resources. score is a great one, retired business executives who can be supportive, other restaurateurs can be extremely helpful. there s great chef consultants who can help you build menus, great bar consultants who can help you put together fantastic beverage programs. but you know, the key point is that and i think the guys would agree with me, when we looked at the piece on the triple concept, every restaurant that s successful really is typically known for something. she had one restaurant known for hamburgers, another known for chicken, another known for liquor. when you have an identity like that and you build it around a hamburger or fried chicken, you d better darn well have great chicken. and typically that requires some real hard work in a test chicken developing a product. or your home chicken. but i

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