Doug

Souffles. These are very hard to make, right? Extraordinarily difficult. Not for us. Not for you guys.

Souffles. These are very hard to make, right? Extraordinarily difficult. Not for us. Not for you guys.

And one of the weird things is both these guys are German. The accent makes no sense.

And one of the weird things is both these guys are German. The accent makes no sense.

And one of the weird things is both these guys are German. The accent makes no sense.

Okay, so you guys, you come up with this out in Romania. You come up with a souffle recipe. And this is incredibly complex, but you think if you can get this out to the masses, it will be like game-changing for food, right? Everybody's going to love it. And so you guys have two competing ideologies for how you want to distribute to the market. You, Aiden, are like, this is super hard to make.

Okay, so you guys, you come up with this out in Romania. You come up with a souffle recipe. And this is incredibly complex, but you think if you can get this out to the masses, it will be like game-changing for food, right? Everybody's going to love it. And so you guys have two competing ideologies for how you want to distribute to the market. You, Aiden, are like, this is super hard to make.

Okay, so you guys, you come up with this out in Romania. You come up with a souffle recipe. And this is incredibly complex, but you think if you can get this out to the masses, it will be like game-changing for food, right? Everybody's going to love it. And so you guys have two competing ideologies for how you want to distribute to the market. You, Aiden, are like, this is super hard to make.

I'm going to go to our local fine dining restaurant, Gusto's.

I'm going to go to our local fine dining restaurant, Gusto's.

I'm going to go to our local fine dining restaurant, Gusto's.

And these guys, they're Michelin-starred. Every single person, every cook, they've gone to culinary school, right? They're the best of the best. It's really expensive, and it's slow to make anything, but these guys will get it done, right? And you go to them, and they're like, we'll make your souffle. Over time, maybe we even make a second Gusteau's, and then a third.

And these guys, they're Michelin-starred. Every single person, every cook, they've gone to culinary school, right? They're the best of the best. It's really expensive, and it's slow to make anything, but these guys will get it done, right? And you go to them, and they're like, we'll make your souffle. Over time, maybe we even make a second Gusteau's, and then a third.

And these guys, they're Michelin-starred. Every single person, every cook, they've gone to culinary school, right? They're the best of the best. It's really expensive, and it's slow to make anything, but these guys will get it done, right? And you go to them, and they're like, we'll make your souffle. Over time, maybe we even make a second Gusteau's, and then a third.

Each year, we can kind of expand a little bit.

Each year, we can kind of expand a little bit.

Each year, we can kind of expand a little bit.

So you're thinking, okay, yeah, slow, steady, careful, the top of the top, right? You, H-Rock... You hit up McDonald's.

So you're thinking, okay, yeah, slow, steady, careful, the top of the top, right? You, H-Rock... You hit up McDonald's.

So you're thinking, okay, yeah, slow, steady, careful, the top of the top, right? You, H-Rock... You hit up McDonald's.