What’s worked for us is to go into [menu development] at The Chop House with two things in mind. There’s the value part of it, but also the fact that people are getting more and more interested in their health. Consequently we’ve gone through our lunch menu. We set fixed prices of $6, $7 and $8 for menu items. In some instances these are smaller portions [of existing items]. We realize that some people want that option of smaller portions. It’s less food to eat, which is healthy, and it costs less. Our cost of sales have gone up, but sales overall have gone up more.