This may be off subject, but it is a question with regard to conveyor ovens. I am possibly interested in getting into the business in a few years. and I want to know, if there is a focus on high quality pizza, can a conveyor oven deliver the same quality, taste, etc as a gas deck oven? I am from NY and 100% of the places that I had frequented and respect do not use conveyor ovens (will not get into a coal/wood oven discussion though). But I find it common outside of NY where pizza is more of a commodity than a food, if that makes sense. From what I understand, almost all chains use conveyor ovens as well. But do these take away from the flavor of the pizza at all? IE, if you took the same pie and cooked it in both, would there be a big difference? Lets say a pie that you would want to cook at 600 degrees for example?