restaurant

“Rough math, you know, for every dollar of food that if you and I bought inside of a restaurant, you know, from the cost structure, you're gonna have 30% of that in the food and the packaging. You're gonna have 30% of it in the rent. You're gonna have 30% of it…”

“China has a lot of restaurants, you know, six, over seven million restaurants, you know, versus what we have here in the U.S. At about a million restaurants in, in comparison, for example.”

“It used to be that in the, you know, these are rough numbers, but in the 19 fifties when the government was measuring this, we would spend in this country, in America, maybe 75 to 80 cents on the dollar on groceries versus restaurants. In present day, you know…”

“If you looked in, in, in America, in the last 60 years, I think there's only a couple years where the number of restaurants in the current year Didn't exceed that in the previous year.”

“I think it makes a ton of sense. The implementation of the idea is what, is what's difficult, right? And you know, restaurants that have very limited seating and very long seatings, you know, the opportunity cost for a cancellation is very high, you know, vers…”

“We then, on top of that, spent, you know, millions of dollars buying national TV campaigns to tell people to order, whether it's on us or our competitors because restaurants have on average, 17 days of cash on hand.”