Air

That's why I think word of mouth is a big thing for us as well.

I really believe that the food sells itself.

I really believe that the food sells itself.

I really believe that the food sells itself.

Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.

Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.

Right. Got it. I would think that maybe the weekday because a lot of our business. So like when they come in, they just order one plate of pad thai, right? That's $16. But during the weekend, it's more like a family. So it's like a bigger ticket.

So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.

So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.

So we actually have a few problems that we want to talk about. The first one is to increase the sales during a non-peak hour. During the peak hour, we're good. We actually have light out the door. But during a non-peak hour, we still find a way to better fill the house. We also want to improve on the takeout sales and also alcohol sales.

Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.

Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.

Because we are opening our second restaurant, we really want to get Alex help and also guidance because we open our first restaurant and we kind of like just roll with it, right? And we're just like, oh, it turned out great. Perfect. But now that we're thinking about scaling, we don't want to just roll with it anymore, right? The stake is higher. We're not open up with a small hole in the wall.

We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.

We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.

We want to make it right at the get go. So having Alex on board or guidance us, that's tremendously helpful. And then also the other reason why this is so important to me, especially with our second venture, is because I just quit my full-time job and I am going to be committed and fully focused on this restaurant.

I think we just treat everyone the same.

I think we just treat everyone the same.

I think we just treat everyone the same.

I have ideas. Yeah, no, we don't do anything special.