David Grutman

So for me, it's, you know, what's next?

What can I do differently than my predecessors or, you know, my competitors?

Yeah.

I think for this one, in particular the book, I'm really on this mission to try to build legacy as I'm getting older now.

And I think if I didn't do the book now and I did it after I retired, it wouldn't be relevant to people as much as I'm in it today.

So we were able to do Poppy Steak, Komodo, Live, and Live Beach all under one roof, which is the Fountain Blue Las Vegas.

Yeah.

And...

We try to build an ecosystem for ourselves here in Miami.

So to be able to do it in one property in Las Vegas, where we capture you for dinner, you'll have a drink afterwards at another one of our restaurants and then go right up to Live.

Or you can start your day at Live Beach, take a nap, then go eat a poppy steak, go to Komodo and then go to Live afterwards.

We try to create ecosystems where they all feed each other.

And I think by having that in one property, it lets us hyper focus on the guest.

I think that comes with by being in our venue, you know, by having dinner with friends in my venues, right?

So I catch a lot of things.

I'm just like, this music's too loud to even enjoy this experience.

Or I'm just hearing everyone's conversation.

It's just not enough.

It just depends on like how the food comes.

What's the sequence of service?