SFGTV February 20, 2015
Preparation situation is, are they getting it through a caterer because not all the centers have their own kitchen. Like project open hand has their own central kitchen and when they have a much higher volume of meals those costs generally are lower too so the size of the operation, all those things take into consideration. And, you know, we do have a cap that we kind of look at, at what point will we, you know, not sort of cap, basically. So when you look at the, even with the costs that we have recommended it still doesnt cover 100 percent of all the operates costs for the meal provider. All...