Where did that come from? Well, my partner

Mike is the culinary whiz, and he's always, when we started this restaurant, I pretty much told him if he could cook it, I could sell it.

and um and so yeah you know it's the it's certainly the good food from um from mike's past but from all me mike ben all of our parents grandparents aunts uncles um have kind of all come together with with different recipes um from from just growing up and so We take those recipes and turn them into our recipe by being able to cook in volume and food that holds well and serves well to the public.

If you looked down the 5-10 year tunnel or beautiful mountain scene that is Moe's, where are you going to

go? You know, we just want to keep growing at an aggressive but manageable pace.

I think we've realized that We don't want to get ahead of ourselves, which we've done a few times in the past.

The last five years has allowed us to kind of settle in and think about some logistics and infrastructure that needs to be in place to help structure that growth.

And so, you know, I think we'd love to just kind of keep – we'd love to keep 50 top-notch restaurants operating at a very high level and add two, four, six to that a year.