We've cancelled -- we've accomplished a lot with Project SWIFT. I mean, we've cut our expenses. We've closed several offices. Right sized our FT&E, that all was around $12.5 million. We really focused on the Eat Smart cost out, if you remember the end of last year, we had invested a lot in automation that has led to at the end of last year about a $9 million improvement in cost out for us, primarily focused on a core vegetable side, which that along with what we changed in the sales force with the focus on really going after profitable growth, not just chasing revenue growth. That price increase allowed us to take our legacy core veg products to a load of single-digit, sometimes negative depending on the year gross margins to high single-digit gross margins. We improved Yucatan, Yucatan remember last year at this time still wasn't profitable for us and now we have turned that into a very profitable business for us and it's growing nicely for us. And we chose -- we closed Hanover, which we're going to start to see the benefits of that year-over-year, as well as shutting down Ontario. And those are the things, Anthony, that if we would not have done, the gross margin degradation would have been even worse for us in Q3. But as I'm looking here at Q4, the ball has bounced back. Our sales are healthy again, which gives me confidence that we're going to be in that 11% to 14% goal of gross margin range that we had set at the beginning of the year. You asked about logistics, COVID in Q3 slowed down some of the travel and things we had planned, so it hit, if you will, a bit of a pause button on that, that has started up as of March 1st, and we are still focused on making progress there where it makes sense for our business, we'll probably have more to report on that later. And you asked me like what inning we are in and it's maybe the sixth inning, could be the seventh inning stretch and but somewhere in there, because we continue to look at everything in our business and that's just the way we're going to continue to operate is to really simplify the business and make it far more profitable. And I'm really proud of what we accomplished. I'm not happy with financial results. But I'm happy with the resiliency of the team and the things we've done to get here, which gives me confidence that, Anthony, I wouldn't have done anything differently. Maybe if I would have had a crystal ball that would have helped with the COVID. But I didn't. And I believe and my team believes we're doing the right things that we need to do to improve the balance sheet here at Curation Foods.