And I would just add to that, George, there's a couple of other kind of more macro trends that we look at and are thinking about, too. So on the macro side, I'm not sure this is macro, it's somewhere in between. But first of all, you've got Campbell doing some interesting work on new customers and so I think the first thing is we have pretty good data that said there are new customers, two cans and that's new exposure. On the macro side, you also have -- obviously, now we have a lot more at home, work at home, eat at home, et cetera. I think most of us would probably agree that even coming out of COVID there's probably going to be an enhanced amount of work at home. Certainly, the real estate market is implying that. So work at home means more eating at home. First of all, you got lunch at home, so start there. Then you're launching in a dinner, you're already home. So you're not out in the city, et cetera. So I think there's some global trends that would lead us to conclude there will be more at-home consumption over time. And then you predict what the economy is going to look like and when it's going to recover, but down economies tend to be good for lower price food can -- I'll spare you my whole litany I can. But by far, the lowest cost way to get good, valuable calories. And so down economies tend to be good for that. And I think a lot of people, by the way, through this pandemic have been surprised how much money they save, those that continue to have a paycheck by not going out, et cetera. So we also think this is more opinion, I guess, if you will, but there's more visibility to how much was being spent eating out by American consumers.