Calvin and Air

Worth considering. Okay. But, you know, it would be scary to do all three at the same time.

Worth considering. Okay. But, you know, it would be scary to do all three at the same time.

The way I thought of the design of the menu was the way the customers think when they sit down.

The way I thought of the design of the menu was the way the customers think when they sit down.

The way I thought of the design of the menu was the way the customers think when they sit down.

Okay. Which is order a drink, order an appetizer, and then afterwards focus on like the big piece. Yep. And then the small complimentary piece to go with it. So like I would like drinks, appetizers, specials. Okay. Like the big entrees and then carbs at the end.

Okay. Which is order a drink, order an appetizer, and then afterwards focus on like the big piece. Yep. And then the small complimentary piece to go with it. So like I would like drinks, appetizers, specials. Okay. Like the big entrees and then carbs at the end.

Okay. Which is order a drink, order an appetizer, and then afterwards focus on like the big piece. Yep. And then the small complimentary piece to go with it. So like I would like drinks, appetizers, specials. Okay. Like the big entrees and then carbs at the end.

I think we have a section for the specials, yes. And then a section for our dessert, I believe.

I think we have a section for the specials, yes. And then a section for our dessert, I believe.

I think we have a section for the specials, yes. And then a section for our dessert, I believe.

We always thought that the alcohol should be better than it is and would be a huge opportunity if we could improve it. And I mean, we see industry standards being like five to 15%, maybe even 20, right? And we're at less than one. So that's a really big weak point right there.

We always thought that the alcohol should be better than it is and would be a huge opportunity if we could improve it. And I mean, we see industry standards being like five to 15%, maybe even 20, right? And we're at less than one. So that's a really big weak point right there.

We always thought that the alcohol should be better than it is and would be a huge opportunity if we could improve it. And I mean, we see industry standards being like five to 15%, maybe even 20, right? And we're at less than one. So that's a really big weak point right there.

I'm okay with putting it. Especially if it's like, you know, a special.

I'm okay with putting it. Especially if it's like, you know, a special.

I'm okay with putting it. Especially if it's like, you know, a special.

We really are doing something very similar. We have like wine or specials menu that we give out with the menus, but the table tent, it stays on the table. So no one's ever going to forget. It's always there.

We really are doing something very similar. We have like wine or specials menu that we give out with the menus, but the table tent, it stays on the table. So no one's ever going to forget. It's always there.

We really are doing something very similar. We have like wine or specials menu that we give out with the menus, but the table tent, it stays on the table. So no one's ever going to forget. It's always there.