Was there an exact moment in your restaurants that something you saw that brought this to life or is it more just a pattern over time?

Well, coincidentally, it wasn't in my restaurant that I saw it, but I knew that it occurred in my restaurants as well.

In fact, this was back in 2023 when I had just kind of taken P to Pit back and I was doing a big road show.

I got a van and I was driving around to visit every single location that we had to kind of help explain kind of what transition was about to take place, the efforts we were going to put in place to try to help them get things back on track.

and I had just finished visiting with one franchisee, and I was getting ready to hit the road and head out, and I wanted to grab some dinner before I left, and so I just placed a to-go order at a sushi place, and I was waiting in the front lobby area for them to finish the order, and it was about 45 minutes to close when I placed the order, so I felt no problem, because I was just grab and go, but about 30 minutes to close, this younger couple walk in, because it was a college town, They asked if they could get a table for two, and the hostess just kind of sighed, picked up two menus and said, yeah, but we close in like 30 minutes, so you're going to have to be fast with the menu.

And the guy was like, oh, I'm sorry, we didn't realize that you closed so soon.

I don't want to be a burden.

But if that's the case, how as an operator should I think about running experiments on something I think will work well?

Was there an exact moment in your restaurants that something you saw that brought this to life or is it more just a pattern over time?

Well, coincidentally, it wasn't in my restaurant that I saw it, but I knew that it occurred in my restaurants as well.

In fact, this was back in 2023 when I had just kind of taken P to Pit back and I was doing a big road show.

I got a van and I was driving around to visit every single location that we had to kind of help explain kind of what transition was about to take place, the efforts we were going to put in place to try to help them get things back on track.

And I was I just finished visiting with one franchisee and I was getting ready to hit the road and head out.

And I wanted to grab some some dinner before I left.

And so I just placed a to go order at a sushi place.

But if that's the case, how as an operator should I think about running experiments on something I think will work well?