It can be a big number if you are a big company. If electricity is $1,000 a month and you know that you are going to be paying $1,100, then that sounds pretty significant—$100 more as a percentage of sales. But here in the Northwest and in the Portland area, too, there is a very heavy interest in the kind of things like the wind power. Our guests actually appreciate the fact that we are doing these things.

Yes. We get lots and lots of letters and e-mail from people commenting about these kinds of things.

Well, we are having one of the best years that we have ever had. I think this year we are running close to 11- or 12-percent increase in same store sales, and this is very significant. I just think a lot of it has to do with our guest loyalty.

Well, Tillamook is a little community on the Oregon coast, and Tillamook cheese has been made down there for many, many years. It is a very well known and popular cheese in the Northwest—in fact, they’ve expanded now with some of the grocery chains. But the Tillamook cheeseburger is just the combination of a well-thought-of local supplier that we are proud to be partnering with.

If we took our concept and came out to where you are or into the Midwest or something, could we do what we are doing? I believe that we could, but we’d have to do a lot of legwork in advance and what we would be making for the guests in the restaurants there would depend on what’s available in that market.

We haven’t grown very quickly, and we’ve been around for a long time. For a long time, we were the only player in the market. We’ve always wanted to build our restaurants where we felt there was a need for us to be there, rather than just to build a certain number of restaurants. Our goal hasn’t been to be big, but obviously, we want to grow the company.

We’re going to do some investing in our existing restaurants. We want to go back and keep them fresh. We are trying to create Burgerville to be more of a fast-casual rather than fast-food kind of a restaurant. We are doing some different things around service models and production models and things like that. We have also created a new restaurant concept this year. We rebuilt a restaurant just north of Vancouver and created what we call our Northwest concept, so we are playing with that, and we’ve got some tweaking to do.