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Tender. Nothing personal, word of the day is tender.

I want to say as in tendering contracts, Major League Baseball, Coco wants to say as in chicken tenders.

You want to meet a talk about the concept of chicken tender tenders and how we price them.

It's actually pretty funny, Coco. If you want to really start the show with chicken tenders,

chicken tenders are a high profit item at ball parks. The way they're delivered to the ballpark would make you not want to eat chicken tenders,

but then the way they're fried up in that fat of oil would then make you want to eat them again.

But then you learn how chicken tenders are made and then you make a chicken tenders that are not good for you.

Oil would then make you want to eat them again. But then you learn how chicken tenders are made and then you may not want to eat them.

And then you learn what part of the chicken they are and you may not want to eat them.

And then you realize what we charge you to eat them and you'd say, you know what?

I might as well go catch a chicken, a wild chicken, snap its head off like you're on survivor and then cook up a tender.

It's tender. Chicken tenders. I'm not a chicken tender guy.

You know, when you work, Coco, this is true. When you work in sports and you work in a ballpark, you can't eat ballpark food.

And it's not that the concessionaires don't try because they do.

And it's not that the really good concessions on the sweet level were for the team president. It's not that they're not trying to be good because they are.

But what they don't count on is that every year I'm going to do a meeting with the concessionaire, go through tastings, go through processes and actually take the time during the course of a game to go into the concession stands, see who's working, see how they're working.

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