i wanted to take dante and jimmy to driscoll foods because in any restaurant, the food distributor ist only do they deliver the food, but they help you craft the menu. they help you work on your food costs, and they give you other ideas of things that are working and not working in the marketplace. dante: okay, so, um, i guess maybe we could start -- i could show you what i'm ordering now. jimmy: give him the menu first. that way, he'll get a taste of what the business is like, and then you'll -- john: the best way to go about this is to be able to match up apples to apples as far as pricing is concerned. dante: invoices? john: yeah, invoices are great. jimmy: what about the situation with the sauce and the special sauce you need and the cheese you need? there was a big problem when we made the last switch. lemonis: maybe just for a second, jimmy, for one second, if you could let your son just answer a question. john: i would be charging you $33.50 for romaine hearts, and they charge you $39.58. lemonis: what's that as a percentage? dante: as a percentage? lemonis: yep. dante: how wou