I’m excited about this new mentality of a complete marriage of a food and beverage program at restaurants. As the developer of our beverage menu, I’m happy to see that people are giving as much attention to the beverage side as to the food side. Restaurants should make sure their menus work well together. We’re redefining hospitality to be about the total experience, and there has to be a marriage between menus, atmosphere, everything. It’s a model that will be sustainable for the future.