We should start selling out of a carport.

Well, I mean, it didn't happen quite like that.

Almost like that.

We were working at the restaurant and we're kind of just like, you know, shooting the shit and... asking each other what our goals were in life.

And I had said that I wanted to, you know, open a small bakery.

And he had mentioned something about like opening a, you know, a bed and breakfast.

And, you know, I said, if he's serious, we could try and figure out like, you know, whatever version of that we could we could open together and just give it a shot.

It was kind of tough to get a spot.

And so how do you decide what to keep exactly the same and how do you decide what to evolve? Not just for the product, as a business, as a company, all of that.

Yeah.

I mean, I think that what evolves right now is how we operate the stores.

Cause we get more, I mean, we learn more as we grow with the people that we hire.

Um, you know, that's one thing that is currently changing, right? We're working very hard to better our customer experience.

We're working very hard to.

make things more consistent to make recipes consistent across the board and and make sure that everything is made the same and not to take away from the product but just so like the person that comes to our new pasadena store when we open it it's going to get the same turkey sandwich that the culver city customer is going to get and it's the same experience because for me I struggle with, with places that if I go somewhere, it's going to be, if it's different in another location, I don't understand it.

Um, completely, you know, what's the one thing about LA it's people, it's food, it's culture that you hoped you would shift because of your work or you hope that you've put, uh,