My food costs have dropped in three stores 2.6%, 1.5% and 1.7%. The biggest thing that we have found is that with the new back office we now know what our “legit” costs should be as compared to what we think it should be by asking other franchisees…all stores are different, different mixes etc. The biggest thing that we have been able to do is reduce our “variance” between actual and legit…from 4-5% to below 3% and it continues to be worked upon (these numbers include everything like grease, fuel surcharges, trade discounts and condiments)…our goal is to get it under 2%. I don’t give sole credit to the POS/Back office as we were dialing things in prior to in 2007. Preportioning etc. But what you have provided is a tool that defines what our goals should be and to find areas to improve upon and we can get our results immediately.