5 Burst results for "momofuku group"

"momofuku group" Discussed on Hospitality Forward

Hospitality Forward

02:28 min | 2 months ago

"momofuku group" Discussed on Hospitality Forward

"Brought. His spirited book to life number two who we are honoring this week. Chef esta choy. The owner of two korean restaurants moba and m- issue in new york city. She's always the host that get down with a k. Town podcast chef tras inspiring quote is. Don't be discouraged by fail your think of it as a door and with every door you closed. They'll several more to open west at chef faster. We celebrate pioneering women via our digital channels. So please check out hundley communications that number three what. We are celebrating this week pound branch. Dislo ary our client from lexington kentucky which is known for the award winning bourbon ri- and single malt whisky est. It was the first distillery to open in lexington since prohibition cheers to our very spirited partnership number four. What podcast or listening to this week. This is working with daniel riff. Daniel lincoln's editor in chief recently interviewed chef. David chang founder of momofuku group. They discussed his new book. Eat a peach. A memoir the extreme plight of small independent restaurants the quest for revenue streams beyond the dining room ship david struggles with depression and the importance of de stigmatizing mental illness. Give it a listen number five. Who's inspiring us this week summer. Long supper club. A one hundred percent charter. Dinner subscription service restaurants. Survive to a partnership with roy and why it provides invaluable support to the industry and access to exclusive dishes from top new york city restaurants representing fourteen different cuisines. Please support by visiting some along supper. Club dot com war roar. News dot org. We wish everyone a happy healthy and safe media fence. What tuning in and see you in two twenty. Twenty one on cuban. Join us as we move forward together..

"momofuku group" Discussed on The Dave Chang Show

The Dave Chang Show

12:11 min | 10 months ago

"momofuku group" Discussed on The Dave Chang Show

"Doesn't look like the way restaurant brand is monetize today but it can like you can have five revenue streams against the MOMOFUKU. Brad a thousand percents you can because people WANNA pay for access to the brand. They want your salts. They want Momma Fukui in the dining room but they also want all the other stuff that makes Mama Fukuyama Fukuda and I actually think it's incredibly exciting. That that's coming. A thousand percent is coming. But it's taking this crisis and it's taken this moment where everybody has to stop and say how am I going to get myself out of this for that innovation to come but it it's this idea that everybody's GonNa get a fair wage and be able to pay their rents Just by a restaurant putting food on plates and putting it on tables is is is antiquated to the point of it being comical. It's it's not coming back. I think Chang has been saying what's happening now was going to happen over ten or fifteen years and how it's been consolidated into two month process a complete sea change in the restaurant industry and you know a-. As we were getting ready to talk to you today. I was thinking about something. I think you had written a few years ago already. Which was that? I think it said something about like in the future. Restaurants are going to need at least three revenue streams to survive and that game a little faster than we thought it was going to and I think like that's all of the pivoting and everything creative work that's being done right now is is basically people realizing you can't just do what you said. Put Food on the table and expect to be paid. A Ben. People are listening and they don't know who you are right you you. You've done a lot of different things Most most famously. Well known starting eater with with Lockhart Steele. But I've always trusted you because you're one of the few people I know when I can talk to you. She gets it. Ben Gets it thank you. And when you're talking about revenue streams. I want people that are potentially restaurant. Tours are chefs to understand what it is that you're talking about. What are some potential revenue streams that people should be open to looking into if they are restaurant owner? I think you've gotta take a hard look at your brand and what you've built as a restaurant and figure out where you think there's good product market fit meaning where you think consumers are going to be interested in. In what ways are consumers going to be interested in spending money with you right and I think the obvious ones are the ones that we're seeing emerging now which are retail pantry style products I think for certain people that have developed a local name and real credibility as individuals. Like I think that there's content opportunities. I think that the idea that you know I could have A meal with one of your shafts a naked I could pick a alongside in a video talking me through When I'm what I'm preparing in my kitchen super interesting I think it's a variety of things. But you have to figure out like people are not just going to pay you to sit in a restaurant. You just have to figure out ways to get people to pay you that the simplest way to think about is how else. How else can I get people to pay me? And I do think that there's tons of creative stuff happening right now a lot of it. I'm thrilled about like my favorite restaurants starting to develop pantry boxes and meal kits. That's awesome like I want to surround myself with the restaurants that I love like I. It's it's it's great news like I. I'm an optimist on this one because like it's as I've always all of my success in restaurants has been based on the fact that I love restaurants like I. I've spent the last twenty years of my life in restaurants and I love restaurants. The idea that there's going to be new ways to connect with my favorite restaurants is awesome. And I'm excited to see how creative thought thoughtful Smart RESPIRATORS EVOLVED THE MODEL. Like this is what we were talking about a couple of weeks ago like we are. We are going through a period of time. Now where the very definition the form factor of the restaurants GonNa Change. It's going to be different and I think and I and I think that there's every reason to believe it's going to be it's going to be incredible But people we've got a bank. We've got to be prepared to bang away at this for for a real a real while here to arrive at the right answers and I think you know to the question about how do you get. Esther's to understand this while. I think it's GonNa be in some ways pretty natural because some folks like I said I think some folks are GonNa wait for the model to how to emerge and other folks are going to be in GonNa be banging away at it literally day in day out trying to figure out what works but we'll get there for sure. Can I ask as devil's advocate here? Are we when we're talking about that? That mindset in that that sort of mentality that allows you to re think how what your consumer wants whether it's at home goods or contents you know are we. Is that conversation excluding Russians. That aren't necessarily on Razzie. Aren't the Momofuku groups like what about our neighborhood noodle shop. The you know papooses shop on the corner who there isn't really a demand for them to be. I mean I don't know but I there's obviously I think it'd be fooling ourselves if we said there aren't more obstacles and hurdles for them to to reach this consumer base look. The bad news is that fifty percent of restaurants are closing right. So is there a future for every restaurant? No there's not You know maybe we get lucky in his thirty or forty percent. Maybe it's way worse than we thought. And at seventy five percent but a ton of restaurants are going to close and for a ton of restaurants there is no solution here and I think that. That's that's a fact And and obviously foreseeing it. You know it's already starting to happen and nobody's immune But the good restaurants will come through this Chris. I really believe that. And and and the ones that don't will not Because they didn't have strong enough business to begin with. I think that's a big part of it like if you're a small local restaurant and you had a you had a great local following on February. First you will come out this but if you're if you're a local restaurant if you're being honest with yourself about. Your Business and you were struggling on February I. You got no shot and you should close now and you should be on and you should turn the page and I don't think you mean that as a judge on those places no. This is so hard way. Do I mean it as in in any judgmental whatsoever now it was the most important thing you said on this topic and people need to hear this and and honestly it's one of the reasons why we decided to close our restaurants for variety of reasons but one of which was you know? I'm getting a lot inbounds from a lot of chefs because I know that a lot of people look at Momofuku as industry leader as to sort of a bellwether what to do and cheifs are full of pride and they don't WanNa look like failed and I was like this isn't failure. This was a calculated decision. It was our only decision to make sure that we come out of the stronger and better and could we have sort of done it. Yeah like but we looked at the things right like CDC for example to big space. The rent is fucking astronomical but on a practical level all our space. All our seating are counter at the bar counter at the kitchen or communal tables. There was just there was no way. We could have a pretty robust business to the kitchen. Being so big we would have to hire a lot of people just to get it functioning. We went through so many models and there was no way. Even if we were doing bonkers to go number I it just didn't work and we gotta look at that and be like okay. Is that the best use of our resources to sort of. Maybe maybe maybe make it work like the numbers just didn't make sense. Yes if the landlords decided to change the rent one hundred percent. But that wasn't going to happen. You know so. I wanted us to do this. We waited because we wanted to see every possible angle right until we had to make the worst decisions possible but the reality is again last night we we made announcement. I'm I've gotten a ton of inbounds me like. Hey like I'm thinking that I have to do the same thing. I'm like the longer you wait. And if you're leveraged right don't leverage yourself don't go out and get a loan. Don't go out and get investment right now to make something that was broken to begin with. Don't hero don't play fucking Russell Westbrook basketball right now. You know you gotta you gotta you gotta learn when to fold them and this is not losing if you have a greater plan in place and as you were alluding to maybe this business shouldn't have been so hard because it was a flawed model. Maybe take the time to reconfigure and to do something that is a pronged attack to get different grow sale revenue. So I look at this as hard as it is as as positive because I want. I'm not trying to encourage people to close the restaurants but I'm like hey this might be the best solution for you. A thousand percent. I mean it's natural. It's a process. I mean this is natural like an I agree. It's not this is not a this is not about. Like blogging. Wins and losses like. It's just reality like these are unprecedented times. And if you don't have a business like you said don't be a hero now. An interesting thing that I think is a silver lining. We did a survey about a month ago and Just kind of trying to take temperature on consumers and and one of the questions we asked is when restaurants reopened. How soon will you come back? More than fifty percent of restaurants said a month or less sorry. More than fifty percent of customer said a month or less eighty percent said very soon thereafter right. So I think that's really That's really important and exciting news because it says to me that consumers are will come back. Consumers are ready and so the silver lining here might be that four the restaurants that make it through. They may be getting a slightly bigger part Portion of the demand. That's out there and so there may be. You know we'll see if this will see how this plays out but you may get a little tailwind coming out of this because the consumer enthusiasm is there and will be there Beloved to see. I totally agree with that. Can I ask.

Mama Fukuyama Fukuda Momma Fukui Brad Chang Lockhart Steele Ben Razzie Russell Westbrook Esther CDC basketball Chris
"momofuku group" Discussed on Coronavirus: Fact vs Fiction

Coronavirus: Fact vs Fiction

08:32 min | 10 months ago

"momofuku group" Discussed on Coronavirus: Fact vs Fiction

"Months in advance dining out his always had a special role in our culture in every culture. We go to restaurants to celebrate catch up to explore meet new people being a new environment. It's often how we connect but of all the places we like to gather now shutdown by this pandemic restaurants are also some of the hardest hit so today. We're going to talk to people in the industry. The chefs the restaurant tours to find out what they're trying to do to survive for them for us for everyone. I'm Dr Sanjay Gupta. Cnn's chief medical correspondent and this is corona virus fact versus fiction restaurants. Sort OF BOTTLE. The zeitgeist their community. And it's where people celebrate as not just about eating. That's David Chang. He's a chef and the founder of the momofuku group which has restaurants around the world. He's also the host of the Netflix show ugly delicious if food establishments were important. People wouldn't want it so badly. There's just somethin'. That is a connection to just being human besides tasting delicious foods. Chang calls restaurants quote cultural banks and worries about the erosion. This pandemic has had on all aspects of the dining experience. We literally take ninety percent of cash flowing. Give it back to everybody else. On top of trying to make delicious food and build organizations however small they might be no one gets in this business at least that. Iron Meyer so they can make a ton of money they do it because of the life and the positive impact you can have both on yourself and others around you and you that away that that. That's that's going to be pretty brutal closing. His restaurants in March was extremely difficult. He had to furlough around. Eight hundred workers in this week decided to close to of his restaurants reopening others. Maybe even harder. You have to reconfigure literally every decision of how you operate in a restaurant. It was hard enough to begin with. How do you taste food? How you order food. How do you sanitize now? How do you do contact with delivery? You even allowed transaction via credit cards anymore. So now you there's like all of these things now that are going to be expensive. Chang doesn't have the answers yet. But he thinks he knows what it's GonNa take. Define I just think that we're going to need some ingenuity and creativity to sort of align some mutual problems that we have in this country particularly in the food space and sort of reconfigure. How this whole works on his twitter feed. Chang has also been asking people to send him photos of reopened restaurants in cities like Taipei and Hong Kong. It's fascinating to look at them. Some of the photos show. Police Systems delivering coffee. Temperature checks at the door and customers. Even receiving full body disinfectant sprays. Don't worry with their clothes on too many. These measures may seem a little over the top. The common thread is we have to actually make impossible hap and that gives me optimism really genuinely does because these kinds of impossible tasks that sort of her. My brain are what I most attracted to. And we can't have anyone working off a different playbook everyone needs to be working the same playbook every restaurant every business in the absence of a so called restaurant playbook the National Restaurant Association which is a lobbying group is doing what it can to try and offer some guidelines for reopening obviously frequent hand washing some element of distancing some element of face covering certainly reduced interaction between the host. And the guest. That's Larry Lynch Senior Vice. President of Science and Industry at the National Restaurant Association Lynch said it's already begun. Restaurants are already testing out new methods. Everyone's looking visit different ways just this weekend. We saw one of the towns here in Florida. Closed down one of their street to the restaurant. Tours could pull the chairs out into the street. If you're used to going out as being a curated. Dining Experience Lynch describes the post pandemic world as sort of a safety focused obstacle. Course I would say what you're probably GonNa find is before you get there. You're going to look online and look what the instructions are in that particular restaurant what their expectations or. It may tell you to wait outside. May Ask you to place your order online. It may tell you that once you get outside. Send them attacks and let them know. You're outside wait once you're inside. You may wait a bit before the waiter or waitress actually comes up and greets you greeting maybe something as simple as confirming your order rather than taking your order. Once you die. You may find that your table is included as fasces. Wasn't it passed. It's going to be cleared all at once rather than sporadically during the dining experience. When you're dining probably won't see the manager come over to ask how your view was and whether or not you enjoyed yourself. Restaurants are going to have to tailor safety measures to suit their capabilities and it is possible. Not everyone can physically accommodate these recommendations for example Irene. Lee doesn't see her Boston. Restaurant may may hosting sin diners anytime soon. We're a small restaurant so we have about thirty six seats. Which means the possibility of socially distancing inside the building is basically none but Lee. Who was a finalist for this years? James Beard Rising Star Chef Award has still managed to find a silver lining. We are pretty much going to have to change our whole model which sounds scary but is also a really exciting opportunity. So how do we re imagine what a restaurant can be? Water restaurant can do what restaurant staff are capable of Lee in her employees are already starting to answer those questions. For example her restaurant may may is open for delivery and is also hosting virtual dumpling classes. The restaurant is delivering groceries to healthcare workers and selling pantry staples to the community like milk and eggs. The goal to help customers avoid the grocery store because I think supermarkets are going to feel unsafe for a lot of people for a long time and I just think like we have the ability to get almost any of those products probably at a better price at Mamie and so it would be kind of unconscionable to not try to use that to help keep people safer and to make their lives more. Convenient Lee is taking this time to rethink how a restaurant should operate. And she's hoping the industry is a whole does the same especially in the areas where it was struggling even before the pandemic. I think that this is a huge opportunity for us to keep talking about the biggest issue that our industry house which is Labor on the issue of jobs and low wages and like terrible workplace environments. That is always been the bane of this industry. I am hoping that the compensation model could be altered and cross training could become more prevalent. But that's the long term in the short term lease preoccupied with just keeping may may afloat even though she says. The survival of the restaurant isn't her biggest concern. If mamie doesn't exist in in five or ten years that's totally fine with me. I'm going to be really pissed off if there are no cool. Independently owned quirky restaurants to eat at like I cannot eat every day I refuse and so I think that for me. The question about Future is almost a little bit less important but for a lot of people in this industry is all we have one thing I've learned. Is that the restaurant. Industry is full of dedicated creative leaders and is someone who enjoys dining out. I'm optimistic. They're going to find ways to meet the challenges ahead and keep this important part of our culture alive. It's definitely GONNA be an uphill battle but I'm GonNa do what I can to support my favorite places with takeout orders and contributions to out of work employees. They could really use the help if you have questions. Please record them. As a voice memo and e mail them to ask Sanjay it's dot com might include them in our next podcast. We'll be back tomorrow..

National Restaurant Associatio David Chang Lee Dr Sanjay Gupta Mamie Cnn Lynch Netflix Larry Lynch Senior Vice twitter Iron Meyer James Beard founder Florida momofuku group Police Systems Taipei Irene President
The Future of Restaurants During COVID-19

Coronavirus: Fact vs Fiction

07:57 min | 10 months ago

The Future of Restaurants During COVID-19

"But of all the places we like to gather now shutdown by this pandemic restaurants are also some of the hardest hit so today. We're going to talk to people in the industry. The chefs the restaurant tours to find out what they're trying to do to survive for them for us for everyone. I'm Dr Sanjay Gupta. Cnn's chief medical correspondent and this is corona virus fact versus fiction restaurants. Sort OF BOTTLE. The zeitgeist their community. And it's where people celebrate as not just about eating. That's David Chang. He's a chef and the founder of the momofuku group which has restaurants around the world. He's also the host of the Netflix show ugly delicious if food establishments were important. People wouldn't want it so badly. There's just somethin'. That is a connection to just being human besides tasting delicious foods. Chang calls restaurants quote cultural banks and worries about the erosion. This pandemic has had on all aspects of the dining experience. We literally take ninety percent of cash flowing. Give it back to everybody else. On top of trying to make delicious food and build organizations however small they might be no one gets in this business at least that. Iron Meyer so they can make a ton of money they do it because of the life and the positive impact you can have both on yourself and others around you and you that away that that. That's that's going to be pretty brutal closing. His restaurants in March was extremely difficult. He had to furlough around. Eight hundred workers in this week decided to close to of his restaurants reopening others. Maybe even harder. You have to reconfigure literally every decision of how you operate in a restaurant. It was hard enough to begin with. How do you taste food? How you order food. How do you sanitize now? How do you do contact with delivery? You even allowed transaction via credit cards anymore. So now you there's like all of these things now that are going to be expensive. Chang doesn't have the answers yet. But he thinks he knows what it's GonNa take. Define I just think that we're going to need some ingenuity and creativity to sort of align some mutual problems that we have in this country particularly in the food space and sort of reconfigure. How this whole works on his twitter feed. Chang has also been asking people to send him photos of reopened restaurants in cities like Taipei and Hong Kong. It's fascinating to look at them. Some of the photos show. Police Systems delivering coffee. Temperature checks at the door and customers. Even receiving full body disinfectant sprays. Don't worry with their clothes on too many. These measures may seem a little over the top. The common thread is we have to actually make impossible hap and that gives me optimism really genuinely does because these kinds of impossible tasks that sort of her. My brain are what I most attracted to. And we can't have anyone working off a different playbook everyone needs to be working the same playbook every restaurant every business in the absence of a so called restaurant playbook the National Restaurant Association which is a lobbying group is doing what it can to try and offer some guidelines for reopening obviously frequent hand washing some element of distancing some element of face covering certainly reduced interaction between the host. And the guest. That's Larry Lynch Senior Vice. President of Science and Industry at the National Restaurant Association Lynch said it's already begun. Restaurants are already testing out new methods. Everyone's looking visit different ways just this weekend. We saw one of the towns here in Florida. Closed down one of their street to the restaurant. Tours could pull the chairs out into the street. If you're used to going out as being a curated. Dining Experience Lynch describes the post pandemic world as sort of a safety focused obstacle. Course I would say what you're probably GonNa find is before you get there. You're going to look online and look what the instructions are in that particular restaurant what their expectations or. It may tell you to wait outside. May Ask you to place your order online. It may tell you that once you get outside. Send them attacks and let them know. You're outside wait once you're inside. You may wait a bit before the waiter or waitress actually comes up and greets you greeting maybe something as simple as confirming your order rather than taking your order. Once you die. You may find that your table is included as fasces. Wasn't it passed. It's going to be cleared all at once rather than sporadically during the dining experience. When you're dining probably won't see the manager come over to ask how your view was and whether or not you enjoyed yourself. Restaurants are going to have to tailor safety measures to suit their capabilities and it is possible. Not everyone can physically accommodate these recommendations for example Irene. Lee doesn't see her Boston. Restaurant may may hosting sin diners anytime soon. We're a small restaurant so we have about thirty six seats. Which means the possibility of socially distancing inside the building is basically none but Lee. Who was a finalist for this years? James Beard Rising Star Chef Award has still managed to find a silver lining. We are pretty much going to have to change our whole model which sounds scary but is also a really exciting opportunity. So how do we re imagine what a restaurant can be? Water restaurant can do what restaurant staff are capable of Lee in her employees are already starting to answer those questions. For example her restaurant may may is open for delivery and is also hosting virtual dumpling classes. The restaurant is delivering groceries to healthcare workers and selling pantry staples to the community like milk and eggs. The goal to help customers avoid the grocery store because I think supermarkets are going to feel unsafe for a lot of people for a long time and I just think like we have the ability to get almost any of those products probably at a better price at Mamie and so it would be kind of unconscionable to not try to use that to help keep people safer and to make their lives more. Convenient Lee is taking this time to rethink how a restaurant should operate. And she's hoping the industry is a whole does the same especially in the areas where it was struggling even before the pandemic. I think that this is a huge opportunity for us to keep talking about the biggest issue that our industry house which is Labor on the issue of jobs and low wages and like terrible workplace environments. That is always been the bane of this industry. I am hoping that the compensation model could be altered and cross training could become more prevalent. But that's the long term in the short term lease preoccupied with just keeping may may afloat even though she says. The survival of the restaurant isn't her biggest concern. If mamie doesn't exist in in five or ten years that's totally fine with me. I'm going to be really pissed off if there are no cool. Independently owned quirky restaurants to eat at like I cannot eat every day I refuse and so I think that for me. The question about Future is almost a little bit less important but for a lot of people in this industry is all we have one thing I've learned. Is that the restaurant. Industry is full of dedicated creative leaders and is someone who enjoys dining out. I'm optimistic. They're going to find ways to meet the challenges ahead and keep this important part of our culture alive. It's definitely GONNA be an uphill battle but I'm GonNa do what I can to support my favorite places with takeout orders and contributions to out of work employees. They could really use the help

National Restaurant Associatio David Chang LEE Mamie Dr Sanjay Gupta Netflix CNN Lynch Larry Lynch Senior Vice Founder Twitter Momofuku Group Iron Meyer James Beard Florida Police Systems Taipei Irene President Trump
"momofuku group" Discussed on The Dave Chang Show

The Dave Chang Show

06:35 min | 10 months ago

"momofuku group" Discussed on The Dave Chang Show

"The last interview is with our. Ceo Marguerite Mirror Scout so marguerite. I think it's been like six weeks or a month or something since we last all sat here and talked about the situation. I I know that the landscape has changed dramatically. I I wanted to get a sense for what's what's happening. What's the latest with the Momofuku Group? What's wh- what have you guys been up to and what's happening sure? Yeah I can't believe it's been a month. We I think last time we spoke. Allow these programs. Were just coming out on a lot of people were kind of figuring out what's You would look like I think we're now at a point where Unfortunately we have to make some more lasting decisions just given how long a this. This situation has gone on and I think just kind of seeing what what has been provided to us by landlords. What's been provided us by partners? What's been provided us by the government looking across the board at our support system and in kind of understanding not to say that those things won't potentially get better you know I- faith Thurs. Maybe some more more programs than things to come but with what we have. We now have to kind of make choices so We're making the very difficult decision to basely consolidate N. Condense our footprint to be in a better spot to to come out of this and you know it's not that we don't have faith in the future restaurants or in hospitality. I think we just need to hunker down and basically give each of our existing restaurants as much attention as we can as we sort out safety and business models. I think being a restaurant group with Multiple restaurants you know. We'll get reopening as almost like opening and so we're going to have to simultaneously open or not continuously stagger opening countless restaurants in new models and new forms with with new a new labor models and everything so We took a welcome. Basically based on what been who we think would be the most successful of properties We're going to do a couple of things we're going to close Nishi in a Chelsea in Newark and see see which restaurant in Washington. Dc and we're going to move Sombor which has been in these village for at this point Fourteen years and move it to a South Street seaport where we have a bar called wire So all those decisions are are not easy at all especially I would say see. Cdc just leaving a city that we obviously Have greet immense respect for and over got at this point. Five years built built a community around with amazing amazing vendors in customers and I think now China have to figure out you know. Where can we deploy resources? And how do we make more Diversified a business model? That's not just restaurants but also complimented with these other pieces that that we hope will better provide for teams by not being so reliant on on people dining within our spaces advantage. I feel I really feel my heart sink when you when you said that closed closing those restaurants I mean. I know this is naive but I'll say it anyway. 'cause I think this is probably representative of what most people think but the truth is like I i. I never thought that Momofuku a group of your size and stature would close any rush stirring. I know it sounds dumb but I just didn't think that what happened. Can you talk about? Why like the math? And just why this is happening. Yeah I mean I think in most history Dave obviously correct me but I think the only enclosed one restaurant in over fifteen years which Those my passion that was for a decade and we moved a lot of that staff. If not most of that staff. The goal was to move at the Time Warner we. We did a lot of that and that was just. We needed to Redo the space and it wasn't worth putting a lot of money into a space that we could have elsewhere and this has been hard for me because I've been it's been emotional for me because I have to marge as the decision maker and I'm she's looking at it for long term and what's best for the long term and it's not about not fighting because you know my instinct is always like hunker down. Let's just do this. Let's find a way to pivot here here and here we are this is actually the pivoting and for CCD in for Nishi. The these are restaurants that are you know they're profitable and we've had a lot of debates about like what do we do? Let's do this. Let's do that. Let's do this. But then when we look at even the most conservative economics moving forward it doesn't make sense and then it's been the conversations with the landlords goes these are wholly owned restaurants and we have conversations with landlords and listen. I don't WanNa say anything other than I. I understand their decision. I don't respect their decisions. I understand it and if I was in their situation maybe I could see a little bit differently but there was just no give it take and I'm still war with this decision. It's not ever going to sit right with me and the same time. I understand exactly why we need to do it from cerebral. I definitely understand it from an emotional level. It's never quit ever and Yeah that's basically in Sombor Same Way they're all the same thing. Assam bar you know. Som- bar is is a very emotional for me. I think I think that when we were talking about it I understand again. Like why why we need to do it. in.

Momofuku Group Sombor Marguerite Mirror Scout Ceo Cdc Nishi Assam China marge Dc representative Washington Dave Chelsea Newark