restaurant

“The unit economics, not of his business, but also of a restaurant, and the issues at a restaurant where they have more capacity in the kitchen than they have capacity in the front of the house to seat people. You can only turn a restaurant maybe two times for …”

“And the truth of the matter is it probably takes as much effort, emotional and intellectual to start a restaurant as it does to start Google.”

“Open table by contrast had, you know, the target market was 30 or 40 or 50,000 restaurants Almost all of which were the, had one, the owner only managed one restaurant.”

“One of the first buckets where people start saving is they're going less to restaurants. That's definitely what you have seen in previous recessions is That the share of out of home food has actually declined, whereas the share of food that you consume inside …”

“There was a restaurant that I think ended up losing seven million dollars because the chef got into arguments with people.”

“Most restaurants don't optimize yield. They don't know, like, how do you maximize the right guests in the tables? Like, you know, you think an airline or you think a hotel, they're optimizing yield all the time. Restaurants don't have no ability to do that.”

“We went and studied some previous recessions and what you see is restaurants are largely very resilient because people love to go out to eat.”

“I've got point of sale, I've got payments, I've got a loan, I've got online ordering, I've got scheduling, I've got inventory, I've got gift cards, loyalty, a website, and all this stuff has to integrate in some way to the point of sale, because that's the cen…”

“And ultimately we decided to not take any revenue share from these restaurants for a month.”