My office is here at the plant. I can smell the chili in my office, but we're sort of immune to it. Our company is unique because we have one item-chili. And that's it. That makes it far easier to keep it consistent and fresh.
Franchises have to get all of their napkins, take-out bags, containers, etc.
Then I visit the different shops. I might walk into a store and have lunch. It's sort of a spot check. My father had a restaurant when I was in high school and I worked there. After high school, I was in Korea for 14 months.