Jeffrey Martin: Great. And then one more, if I could. In terms of FST markets, where they stand, are large restaurant groups looking to deploy further technology at this time? Or are we still in an environment where inflation costs related to input and labor are still affecting their decision-making. And then maybe you could touch on like convenience store and like the grocery market in terms of touching on the major end markets for FST in terms of the receptiveness in this environment?
John Dillon: Well, I think the restaurant space is still back on its heels a little bit. Prices are up. Most of them are focused on the front of the house right now. That’s a more immediate payback kind of thing. I just read the toast print and it looks good. They’ve done a really good job, in my opinion. We see that market opportunity coming back, we’re engaged. And if you get into the quick-serve restaurants, I mean, some of the large chains are very good candidates for us. I will mention because it’s been mentioned before, one of the large ones is buying again from us. They kind of slowed down while they were revamping some of their stores. We’re having good conversations with some of the other large groups but in terms of your fine dining and those sorts of opportunities where maybe they’ve got a handful of stores or maybe 20 or 30 or 40 or 50 stores.
We’re focused now predominantly on the larger chains and the larger restaurant operators because the effort to sell there is pretty much the same calorie investment as it is if we’re trying to get somebody who’s got 30 stores. If we do get a green light from some of the franchises, the headquarters, on a couple of these large ones where the individual franchisees have an opportunity to actually decide, yes, I do want to use this. I think you’re going to see — I wouldn’t call it floodgates open, but I would say I think you’re going to see a real steady uptick in business throughout those franchise organizations. Right now, Grab and Go grocery store, Sushi as an example and food service managers or easier sales right now. I mean, everybody is still eating food and adds everything from compliance, we help you with compliance, we help you by eliminating food waste, we help you by reducing labor, and we help you by not making mistakes.
And frankly, a lot of these places have a lot of head count turnover and the ability to use these systems to train people or to make sure that they don’t make the errors really makes a difference. And the economics and the ROI on the product is actually pretty excellent. So we’re focusing right now where there’s more low-hanging fruit. We’ve just done a pretty extensive market review where we’re looking at the top x number of companies in every one of the different buckets. And we kind of know where we’ve been, where we haven’t been and who needs us and who doesn’t, and that’s part of the go-to-market strategy that we’ve kind of implemented. We’re targeting both the sales and marketing teams at the place where we — the places where we think the greatest opportunity, if that makes sense.
Operator: [Operator Instructions]. Your next question comes from George Sutton, Craig-Hallum.
George Sutton: John, just a follow-up on something you just mentioned. You talked about the ROI being excellent for the BOHA! Terminals. I’ve not seen anything published or really discussed relative to ROI. So how do you actually communicate that?
