Thanks! Hopefully you're feeling better"better"... Yes, exciting and scary! Got involved with a friend that has quite a few restaurants. We have three different concepts going and the initial location will dictate which one we go with. Will seriously start looking at locations after the first of the year. Kind of odd how we are doing it, but I won't be involved with operations at all. I will be funding all of the initial location and he will run it/them. His restaurant group already has all the systems and a large commissary to handle the majority of the dough and prep. We'll also be bringing in a consultant to help streamline and fine tune things for systems and pizza to the equipment that we end up using. Money well spent as missteps can cost well more than the consultant! Guy is one of the most respected people in the industry