this is my wife, cristine. cristine: cristine. lemonis: how are you? nice to meet you.. doug: yeah. thank you. cristine: thank you. lemonis: is this place pretty busy? doug: it's building. it's growing. cristine: it's growing. lemonis: i notice that the menu's a little different. cristine: yes. doug: we have a smaller version. so, we don't do 20-inchers or 18-inchers. lemonis: how come? doug: the 12- and 14-inch -- they're easier to make. they take up less space in the oven. 20-inchers are kind of a hassle to then put on your franchisees. lemonis: dino led me to believe that the second location is a total disaster. "they don't know what they're doing. the place is a mess." but i would argue strongly that some of the small tweaks that doug's made, like the menu, actually made the experience better. lemonis: how is this business treating you guys? cristine: good. doug: it's good. lemonis: what does it do in sales? doug: last year was $270,000. lemonis: but it's new. cristine: it's new. we're only a little over two years old. doug: we're actually up 11% from last january.