Eric Moore

And it gets, it gets like super nuanced and complicated because, you know, if you're a, if you're a line worker, a line cook, or you wash the dishes, all of which I've done, you know, back at many, many, many moons ago, if you don't go to work, you're not getting paid.

And if you're not getting paid, you might not be able to pay your bills.

And if you're not paying your bills, somebody might not eat.

And so it's, it's, it's kind of a vicious cycle.

It gets very, very, very tricky to, to manage, especially as an employer.

It's hard for whether you're a kitchen manager, executive chef, um, single proprietor owner, that gets really hard when, when you're in the thick of it.

Great point.

Great topic.

At a really high level, let me sort of paint a picture.

In the United States, and I could actually get into global statistics, but let's just focus on the United States, right?

The Centers for Disease Control, they estimate, right?

There's that word that I brought up earlier, estimate, because there is widespread underreporting by their estimates.

which are based on historical illness, actual factual data from hospitals and medical providers and things like that.

They estimate 48 million people suffer from a foodborne illness on an annual basis, right?

48 million people.

That's a lot.

It's actually one in, I think if you break it down, it's like one in every six people.

six people get some sort of foodborne illness at least once a year.

Of those 48 million, 128,000 get so sick that they need to be hospitalized.

Of those 128,000, and again, these are all estimates, 3,000 people are estimated to die every single year from some sort of foodborne illness, right?