Air

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51 appearances 1 recordings 1 series first heard May 2025 last heard May 2025

Air’s voice in public audio — every appearance, attributed to the second.

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The Game with Alex Hormozi · How to Turn One Restaurant into a National Brand | Ep 857 · 15 May 2025 podcast

We spend a lot of time thinking about what we're going to serve. Alex, because we want to make sure he loves the food, right? So, well, he's, you know, like the fitness guy. He's like the training. So we thought, OK, maybe meat. It's a good choice. I like packed with protein. So crying tiger happened to be our best seller. And it's something that we're really proud of.

So that is definitely is a no brainer. The pineapple curry prawn. It's a little bit of a risk we want to take because it's not on the menu. It's something I I tried making at home. I loved it. And I just want to see if other people will like it. So here is my guinea pig. And last but not least is the mango sticky rice.

I think that is a Thai staple, and we just have to showcase who we are, Thai person, and that's what we want to bring to the table.

Feel my heart. Feel my heart.

I've never thought about, okay, if I just add 99 cents, how much would it translate into like the percentage of sales increase? It's just like a light bulb. It's just like pop. And I was just like, we're doing it.

I think I particularly like this one the most. I've thought about it, but I think it just, we never actually had that percentage breakdown on how much is going to increase. So we didn't see like the whole picture and how it would impact profitability. I think this one actually resonates with me the most. In terms of processing... If you don't like it, don't worry about it.

Yeah, we have a special section highlighted. We are working on an updated menu right now, and what we did is we related, let's say, fried rice. We will highlight what we want to sell.

And then they just look at the menus. Yes. I love that idea.

Yep.

Yeah. Okay.

Yeah, yeah, like a special.

So that's the difference right now, right? Customers sit down, we bring our menu. So we have like a menu and like a special menu. So the special menu has like all the pictures and the recommendations. Our menu is just, you know, like the list of items with ingredients, but it's not left on the table.

So when you say like having like a little kind of like a placement or it's kind of like there in their face.

At first, we're like, should we do it, should we not do it? We don't want to be kind of like a fast food joint. That's why that's deter us. But then the fact that he said, well, it depends. You can design it in a way that is nice, presentable, and high class. Yes, we can do it. How come I don't think about that before?

Are you talking about like maybe just one item, special one item, or is it like maybe like a few item on the... Me personally?

Just one?

Right.

You like the first better? Yeah. That's what we kind of do from time to time, but we're not consistent.

So when I read the review, it's, it's really, it's give us just not comfort, but also encouragement. Right. And if I feel it, I am sure anyone who come on IELTS page, read that review will feel the same way. So to me that, that it's important is how we communicate with our guests.

And for this particular one, do you foresee it doing as part of our business going forward or is it supposed to be kind of like tied to special event or like certain time of the year?

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