And it wouldn't surprise me to see them drive this to make it commercially available in grocery stores. All of us have some cost associated with the raw materials to ensure microbial quality. For the retail grocery trade, there's a huge incentive. And think about some of the threats that we wouldn't bring to restaurants anymore. And I think with this pilot work that you talked about, John, we are going to find usage patterns and usage systems that don't affect the product.
Food allergies can have a big impact on the financial operation of any organization.
With the commonality of peanut allergies, and we serve a lot of peanuts with our dessert products, we have gone to a notification on the door of every one of our restaurants that we serve peanut products in the store. One of the things that we have accomplished now at Baskin-Robbins is to include the callout of the allergen on the flavor strips at the dipping cabinet. We are trying to aid the front-line worker in either not giving poor information or not being able to answer the question. Can we talk a little bit about the glove situation because I know that it's a political hot potato. And we had employees who operate 450-degree flat grills, putting tortillas on there.