Joe Taylor: Yes. I — one I think the delivery channel is again, it is proving to have resiliency and it is relates to people. I think the need stayed related to that consumer is a little different. I think the demographics using that is probably skews towards the higher economic side of the equation. So right now the resiliency and the willingness to continue to use the delivery channel is still in place. Overall, we pretty similar percentages. You’re really seeing to go off-premise can remain in that 30% to 35% range for the quarter. I think that it seems to have a steady state. The nice thing on Maggiano’s is again, they’ve introduced a whole another level of guests to their off-premise capabilities. So you’ve seen a very meaningful little over 80% year-over-year improvement in their off-premise side of the equation. So that that’s a nice new robust channel for them to continue to grow, which we kind of move forward.
Operator: Your next question for today is coming from Chris O’Cull with Stifel.
Chris O’Cull: Hi, good morning, guys. I had a follow-up question, Kevin, related to Chili’s pricing and discounts. I’m just wondering how the company’s determined what the impact of the pricing and discount removals will be on traffic, because I would think the company would need to conduct either a test or at least evaluate the impact over several months just given the frequency of Chili’s guest.
Kevin Hochman: Yes. So that’s a great question and even someone asked me that the last call and candidly, I didn’t think we could wait to do a pricing test. We typically would do something like that. In order to understand the impact, I think we were so far behind on pricing versus the balance of the industry. I thought we needed to lean forward so that we could start investing in the things that are going to improve the experience of the restaurant. I will say we are adamant about protecting an opening price point for the guests that would otherwise not be able to afford Chili’s or casual dining. This is why we’ve protected $10.99 and that’s why we’re going to be advertising that later this quarter and really shout the abundant value as well as the quality of the food that you get.
And you think about $10.99 price point for a complete meal with a unlimited chips and salsa, a full size entrée, and a bottomless drink and compare that to even fast food or QSR that’s pretty unbeatable. So as I think as long as we make sure that we are honest about protecting the price points for that guest that really needs it in order to come in, I think we’re generally going to be okay. And I think that’s why we’ve seen the mix in Three for Me. A lot of the folks that we’re coming in either have gravitated back to the À la carte menu when we remove the favorites out of that menu. Or they’ve gone ahead and traded up based on the variety that’s available there. If they want steak or they want shrimp, they can still get it within Three for Me. So we’ll continue to monitor it.
Obviously the big question mark that everybody has and we’re not immune to it either, right, is what’s going to happen with the economy and maybe we relate to pricing, but we still have a pretty big delta between where our competitors are, where we are. So we feel pretty good positioned within the context of casual dining pricing. And then as long as we maintain those opening price points that we feel are really, really aggressive, regardless of the dining channel that you’re in, we feel confident that we’ll stay close within that one to two point delta versus the industry on traffic. If we can do that, we’ll continue to grow dollar share.
Chris O’Cull: You mentioned Chili’s returning to TV advertising — oh sorry. Go ahead.
