Perfect. So let's start. Oh, and it's good to know if there's a way to include the question in the answer when we get later on. Okay. So like, for example, how many online– like, how are you guys doing with online sales and how much have you made? If you say, "We've made, you know, one million in the last year." It's like, "The listeners listen. They don't know us about online orders." You would then say, "Yeah, so on our online orders over the past year, we've made." Like, you'd reiterate it. Okay. I get it. Okay.

Cool. Let's start with the easy stuff.

What's your name and role at restaurant? Where is it located?

I'm Rahul Bhatia, owner of Saffron Indian Kitchen, and we are located at four locations in the suburbs of Philadelphia. Malachandwood, Wayne, Ambler, and now in Philadelphia, too. Thanks. Nice. We— Bill is here. Hey, Lillian. Thanks for coming. Photographer. We just started an interview, so— Oh, okay. That's good to know. You could even— you could tell her where her out is, and you could actually be on that end over there, and the restaurant might be less cumbersome for you. So you can, like, walk around with me. You also could probably get some pictures, have a wider shot of this.

Why don't you tell me why you opened Saffron in the Kitchen? I did the administrative part, but I had to collaborate with the chef. So we did that, yes. That's the connection. Yes. OK