Hi everybody. This quarter was a relatively clean quarter in terms of comparisons. We had no additional restaurants on working for us as compared to last year's first quarter. And there were no restaurants that were closed compared to last year's first quarter. So it's relatively clean. Revenues were flat. I'm sure you saw the press release. EBITDA was $2,572,000 versus $3,018,000. Our balance sheet remains really clean, $12,122,000 in cash. Total debt at the end of 12/30 was $6,742,000. The business within having relatively flat sales has shifts, obviously some restaurants are up, some are down. We are experiencing through 12/30 very strong revenues in Las Vegas. But we also have rents that are much higher than they were in the comparative quarter last year. The Alabama restaurants are doing well both in sales and in cash flow. The Florida restaurants are our biggest problem right now, the full-service restaurants, which include JBs, Rustic, Blue Moon, and Shuckers. There is some weather issues there, but there are always weather issues. Volumes are down in those four restaurants roughly 10%. That means two things. Their customer counts are down, or where they're not down as much as revenues, people are sharing entrees, so we're finding just -- we're just not making any headway in terms of increasing revenues in those restaurants. Washington, D.C., has been problematic because the city is problematic. New York has been very strong in all categories including election. Our biggest problems as a company have nothing to do with customer experience. The food quality is very high. The places are maintained wonderfully, services excellent. We have no problems with the way our restaurants are functioning. There were two types of inflation over the last couple of years. One was inflation in the products that we buy, which turn -- in turn become the meal that has stabilized. And a lot of products actually are starting to come down. So food cost should not be an issue. And we are now seeing between the downward movement in prices and us engineering our menus to have better food cost components, we're seeing our food costs, by and large, in very good shape. The other inflation was in labor. That is not coming down. Legislation is underway, especially in Las Vegas right now, but also Florida and also New York, to increase minimum wage. And there is no offset that we can garner from that, other than to raise menu prices. And as I've said repeatedly in the past, we're not raising menu prices. We think our menus represent fair value to the customer. We're still below what others are charging. However, these menu prices up 7% to 10% since the pandemic are still sticker shock. And it seems to me that's in part why our customer counts are down, as I said, especially in Florida. So that's a problem difficult to solve. We need more demand. We are taking certain initiatives to create more demand, but that'll take a while to flow through. We're still looking at deals constantly to acquire operating income or find ourselves able to take advantage of locations that have closed where we think we can operate at significant revenue levels. So that's really it. It's a demand problem right now in Florida and Vegas. It's a rent problem. But we think the revenues in Vegas are strong enough that we will not be penalized with a higher rent. We think the revenues that are coming our way because we're running a much better operation than in previous years in terms of efficiency. We think we will not be challenged in terms of cash flow there, and that will remain pretty stable pre the rent increases. So I'll take questions at this point.