Yes. I think you got a couple of dynamics. Thereâs no doubt that the labor shortage has driven them to look at ways to streamline their business. And clearly, whether itâs the front of the house, the middle of the house or the back of the house, thatâs where theyâre looking. So that, yes. I also think that during the slowdown or the restaurants not being able to be open or 25% or 50% open, they were really focused on the front of the house. And Iâve said it over and over again. Itâs not like they abandoned our idea of how to streamline the back of the house, but if they didnât have online ordering and maybe needed a ghost kitchen, needed ways for people to order online, pick up, delivery, if they didnât have that, they had to get there, right? We could put all the equipment and all the technology in the back of the house, but if youâve got no revenue, what are you going to â how are you going to pay your bills? And weâre through most of that. I mean youâre seeing that in some of the earnings lately, right? Olo didnât have such good earnings, right? I mean a lot of the work in the front of the house has been done. It was a rush to get the technology. Now, of course, theyâre looking at our technology because now the people are back in, weâre through all these shutdowns and all that. And now theyâre having to run the restaurant, and they got food shortage issues. Theyâve got wage inflation, theyâve got cost inflation, food inflation. If we can save them 3% or 4% on waste, thatâs huge. So clearly, clearly, Erik, the pendulum has finally swung. It was going to take time. I kept saying it on our calls. Itâs just going to take time for restaurants to get away from the focus of the front of the house, which they had to do, and now theyâre going to the back of the house. So itâs all of it. Itâs all of it, Erik.