Mm

... you know, was thinking decades ahead of what would be used, right? It's very easy to look at the soft stuff.

You know, I had a lot of restaurant consulting clients, and I always called it like, uh, picking out the teaspoons, right? Like you'd be sitting with someone who's not a restaurant person and I would help them be working on their concept, and they would be obsessing over the spoon or the color of the napkin or the one thing.

And it's like that's the fun stuff, and it matters, but you know, big but, right? That's not why people are gonna eat here or not eat here.

Um, you know, in hospitality I think is especially problematic 'cause it's, it's fun, right? You get to host and everyone has stayed in hotels and everyone has eaten in restaurants.

You know, nobody...

I don't think a lot of people are talking to like a software designer and really looking at like how they write code, right? That's not as interesting, but like everyone has a thought on like what, you know, how the new iPhone should be designed or feel.

Mm-hmm

hospitality.

Yeah, it took me a long time to learn this.

You know, I think I was always very product focused, whether I was on the front or back of house.

So I was thinking about like what we do in terms of like the concept and the physical kind of product that we give to people, which, you know, includes the room, the environment, all that.

But And like you're taking care of people.

So the something that really turned it around for me and, you know, more recently than I'd like to admit, is realizing probably like eight years ago, which is way too late, is just like just make people happy.

That's all you got to do there.

there some