Mm.

And it does go back to that service and that hospitality of, "We'd love for you to come back," you know, "Join us again when we've changed the menu because it's a different season," or, "Join us for this special event we're having." And there's a lot of kind of marketing tactics now for, "Don't just come in because we just opened three weeks ago.

Come in in six months.

Come in in a year.

Come back and celebrate something else with us." And it's cultivating that relationship at a time when consumers have so much choice.

You could go anywhere.

What makes you want to go back somewhere? It's because you want this restaurant to still exist.

What are you doing?

Where do you find your inspiration, right? For the newsletter and for your work outside of, you know, obviously the stuff that Eater does, but where else do you find inspiration?

Um, as you know, as with all of my colleagues, I think just about everyone who works with Eater, I dine out quite a bit.

I love dining out.

It's one of it's something I'm so passionate about.

It's one of the reasons why I was so excited about this job to really kind of get to tap into that.

dining scene, not just locally in New York where I live, but also in every place that I visit.

In my job before this, I was a travel editor.

Do you have a dining budget?

And I tell me about, tell me about what was your perception of eater outside and then how did it change when you came inside?

Sure.

So like I said, I've always worked at, I've worked at a lot of travel publications.

And so often those travel publications have offices based in New York and you've got editors based in New York and you work with ton of freelancers who are based in their local city and can you know give you intel on new hotels and new restaurants and what to do and all of that and so it can it can and is still I think because of that model everything gets filtered through okay what is that kind of like new likely New York based person think is interesting and cool and what stories you want to tell like a a model that has pros and cons, of course.

It can be myopic, we'll put it that way.

And so when I joined Eater, what was the most surprising to me, which I didn't know from being a reader of the many, many city sites, is that there are editors based in every city, and they can really tell you, like, hey, I'm going to this, I'm going out and I'm eating Three, four, five times a week.

Like here's, what's interesting.

this.