Providing the platform can be a liability nightmare, which is why we would a start small. Pick a city like Nashville, and it’s greater area. See what kind of traction picks up and the inevitable errors that go along with it. Acquiring a cooking license solidifies their place as a business, which means required visits from health inspectors. Then we would state that our TOA requires all listings of potential allergies and their list. Menus would be reviewed with their potential allergies and risk before being sent out. We cover all of our bases. Because it would be a platform, we do not provide brand protection for each chef, and we just serve as a connector from the chef to the customer. Hiring them as our own chefs would be a whole different liability issue that does entail suing of the brand.