The biggest challenges are managing and financing the growth of our business. We’ve been manufacturing all of the ice cream for our Santa Monica shop, plus over 50 wholesale accounts, in a 500 square foot space in the back of our shop. We have orders we can’t fill, so we’re moving to a new 13,000 square foot plant in Long Beach. It’s an expensive and complicated move, but it’s the best way for us to continue to grow the company