fosselman's is going to charge us $30 per tub, but because we now know the right temperature to serveops, meaning that the new cost per scoop is around 50 cents. we're only gonna pay 6 cents more per scoop, but we now have the original recipe, and it's also proprietary. -thank you, my man. -john: thank you. -lemonis: really appreciate it. -mike: john, thank you so much. john: thank you. great meeting you guys. -lemonis: thanks, guys. -john: take care. lemonis: part of being a leader is trying to figure out a way to crack the code on ice cream, bringing bob's recipes back. mike: i had people that i thought were doing those kinds of things. lemonis: who did you think was doing that? mike: paul, for one. lemonis: you're saying paul's the wrong person to do the job? mike: some of the areas that paul is in, he is not good at. paul: like what? mike: i think, first of all, just dealing with the products. paul: you're telling me that i don't have a background or understand product costs and where we should be? mike: no, i'm not -- i'm not saying that. lemonis: you just told him that he wasn't