>> The way that retail is specific to a market it's not a formula.
It's very much 50 percent science and 50 percent an art.
And so it keeps me activated in that way.
We've had clients come and say I really want to just find that formula
where I can just go stamp out 25 of these stores.
And there is no substitute for standing on a corner,
watching how the traffic pattern goes by, making a decision
and then helping them execute a store design.
In general, it's typically operations where you're running the store.
But in terms of finding space, it's-- and peak market, it's availability.
Here in Washington, we have real shortage of food and beverage type operation.
Space available for food and beverage.
So meaning it has to have proper venting.
It needs to have the right store fronts.
It needs to have bathroom facilities that are adequate.
So because we have such an explosion in this market of food and beverage concepts,
this is not-- Chipotle is number one in the country,
it's their best market in terms of sales performance.
So what that means is there's a lot of other folks who want
to also be here in that same category.
Not necessarily Mexican quick fresh but any other concept.
We've got now Indian cuisine that's now in a similar format.
We've got a pizza concept here called Ann Pizza.
And he's doing pizzas in 90 seconds.
Each one of these guys needs a vented hood that goes straight
through to the ceiling or to the roof.
And then a five-storey building, if it wasn't designed originally,
retrofitting is very challenging.
So available space in this market is probably not suitable for food,
otherwise it wouldn't be food at this time.