Q in hospitals and old age homes, and We've got a bunch of questions coming in for you. This is, um, Aaron Tell, um, on Facebook. He asks, how did you pivot your business away from, like, tasting menus to takeaway so quickly? And can takeaway A sustain your, your business? Is that enough? And I, I suspect the answer's no. And also, can locals, local people afford the takeaway menu?
A You know, uh, first off, I mean, just to pivot, I mean, I think we've got a lot of creative chefs here. We've got a lot of great products, and we, You know, we just started cooking the way that we like to cook and the way that we like to eat, you know, ourselves. And, you know, ultimately, no, the business cannot sustain on, you know, takeaway. But between that and, you know, everything that we're doing, you know, we're, we're, we're sort of getting by. And I have this amazing partner named Tony Greenberg, who's just working away, just making sure that everything is set and straight and, you know, keeping the business going and moving forward so that I can really focus on Uh, on the culinary side and, and, and everything that we're, um, you know, that we're doing operationally, uh, in terms of affordability, we really wanted to make the takeaway, you know, menu be affordable, not say, well, we are this three Michelin star restaurant, so we should do this really expensive thing. It just seemed like it was not what we wanted to do and not what guests want, you know, wanted. So, you know, our menus are anywhere between 75 to generally a hundred dollars, but that's for four people. So, You know, it's like, it comes out to 20, 25 dollars, you know, a person, and we just, the idea was not to make money. The idea was to, you know, was to cook, to keep people employed, to do something …
AI assessment note: “ultimately, no, the business cannot sustain on, you know, takeaway.”