What is it that makes Mandalay special that it did last that long?

Yeah, I mean, it's interesting.

I have to say, we have always, we've always said we should never pick our locations for restaurants.

But, and even in this restaurant, when we opened, like Mary Sue said, there was really nothing.

There was not the convention center, not the equipment, there was nothing.

But I think, I have to say, I think all of the the sort of high level people, the people that are in the president's role in that, F&B people, have always been incredibly supportive, even though they're just our landlord.

And I think we've tried to always maintain, I think we've tried to maintain prices being, you know, reasonable i mean vegas is expensive in general but we've tried to stay reasonable accessible whether it's families and i think the team here the marketing team and everybody has always included us as though we're one of their restaurants and we've been i mean chuck called us when covet happened chuck called us we were one of two restaurants to reopen for the hotel.

It's very much an incredibly... complex

[laughs]

... uh, filleting fish.

But you, like, the, what I, I think what I realized very early on is that these are classes.

You're one of 40 or 30 or whatever the class was, so, like, in the fish class, you'd, like, two people would get to filet the fish, and then you'd, you know, learn the sauce and blah, blah, blah.

So I was, again, Rand background, I was very like, "Okay-" In order to really learn this, I'm gonna get a job in the fish market

Yeah

... um, and then we have our building, you know, which, which we have a commissary right now, and we are moving to a building in a month that we purchased in Huntington Park.

And it is our commissary where we're doing between, we do between 2,500 and 3,000 meals a day to, um, to eight or nine different locations for food insecure, homeless, uh, people that are just in temporary living situations.

Talk to me a little bit about what you do, how you decided to start this commissary kitchen and how you're making a difference.

Right.

Well, the kitchen, we call it Feed Folks.

When we really got immersed in this was when COVID hit and We got a call from Jose Andres from World Central Kitchen about could we supply, you know, 3,000 meals a week for clinicians to help clinicians get food when they had no time to get out.

Yep.

And so we then took our Ciudad Border Grill kitchen downtown.

Okay.

Wow, I didn't know that.