Andrew Gruel

Yeah, just there's, you know what it is, as crazy as this sounds, so as I joke about working the dish pit, so when I go into a restaurant, the way our restaurant is designed, you look down and I can see into the dining room from the dish pit and we don't have a door there for that purpose.

So what I do is I'll work the dish pit here and there because I want to see what's left on the plates.

If there's something consistently being left on a plate, then I got to either change the menu item or

Or we're over-portioning, right?

That's a way to save money.

You serve a little bit less, but nobody notices because they don't eat it anyways.

Every plate that's coming back now was fries.

Fries, fries, fries.

People aren't eating the fries or the burger with the bread picked away.

But fries are one of the cheaper things for you to make in the kitchen, right?

Not anymore.

The price of potatoes went up in 18, and they never came back down again.

Wow.

I think it's fascinating.

The people that I've talked to that are doing GLP-1 stuff are, and I feel like so many moms, maybe it's an LA mom thing, like so many moms are doing like peptides and microdosing GLP-1.

Microdosing, yeah.

And they said that it's increased their desire for like fruits and vegetables and decreased their desire for like carbs and proteins.

Which is weird though because you need to increase your protein when you're on it because part of the weight that you're losing is muscle mass.

Okay.

But the micro dosing, explain that again.