For example, so what would you do to make sure that you keep those customers and make them a regular?

So it is all the small, imperceptible, hospitality-minded things that we, if we're good restaurateurs, are spending an enormous time thinking about.

One of the things that I've learned, and I believe there's statistics to back this up, is after two years, 80% of your clientele will be locals.

The average restaurant doesn't have regulars that are gonna travel to you from five miles away.

Now, again, I'm talking about Manhattan because that's where I live.

So in Manhattan, a regular is probably five streets away.

If you're 10 streets away, I wouldn't consider you a local.

In your understanding, do you think what brings people back has changed over time?