Yes

... which is, like, if you've ever tried to sell software into restaurants and don't hit critical sale, scale or density, like, it's nearly impossible.

98% of all restaurants are exactly the same.

Like, 98% of the DNA of restaurants, you know? It's not so different from, like, us to monkeys, right? Like, we're, we're far closer than we are different.

But that 2% makes all the difference.

That 2%, you know, defines the ethnicity, defines the regionality, defines the flavor profile, defines the decor, the aesthetic, um, of what differentiate it from the others.

But there are four walls.

How can a restaurant or the marketing team respond, or could they respond?