“we feel confident about getting momentum back, and it's obviously volume ultimately and then that pairing for that kind of one-two punch that gives us confidence in our ability to grow margin in 2025 and then certainly beyond as we continue to get that strong top-line growth.”

In context

“ously, as I talked about earlier, the kind of impact specifically on quarter pounder sales, which is a very strong profitable margin item. And then the investment, I think, you know, I think the actions that we've taken across the business to get that really strong guest count momentum back in place. Combined with, as you always hear us talk about, then adding on kind of the full-margin food news and the great marketing execution are what get us back to growing improvement. That's obviously what we're expecting in 2025, which is why we've said expect margins to be slightly up from where they were in 2024 on a percentage basis. And I think that's despite obviously the fact that there is kind of continued inflation pressure and more limited pricing ability in the current context. So I think we feel confident about getting momentum back, and it's obviously volume ultimately and then that pairing for that kind of one-two punch that gives us confidence in our ability to grow margin in 2025 and then certainly beyond as we continue to get that strong top-line growth. Andrew Charles: Our next question is from Andrew Charles with TD Cowen. Great. Thanks. Ian, just a good segue from the last question. You know, based on the MAC opcode to quote disclosure, we're estimating about a 14% decline in US Mexico's 2024 store-level cash flows. So I'm curious if, first, that's a fair proxy for the owner-operators in the past year, and then looking ahead, you know, curious about your confidence in US store-level cash flow growth in 2025. Just the industry does not appear to be backing down on value in 2025. Thanks. Ian Borden: Yeah. Well, I won't, Andrew, try and reconcile the numbers. I think the team can do that with you in follow-up just in where you're kind of getting your numbers from, but because there are a few things I think that are kind of moving within m”