Hello Everyone, I am looking into some research on two specific areas and would love the communities feedback. The more detailed the better 1) What does it mean as a chef to cook in a pristine working environment. Imagine you just got an entire new line of equipment. Day after day that new line equipment looked and performed just as well as the first day it was installed? What does this feel like as a Chef? 2) What would it mean if you could be provided with an immaculately cleaned kitchen and didn't have to rely on your closing team to perform these duties. They would be out of the kitchen earlier, home to there families earlier, and they would gain more rest to be back to produce better results the next night of service. Would you be excited about this kind of option in your restaurant?