GT Dave

So once I went from the seven to 10 day small batch, when I went to the four gallon batch, I ended up at about 30 days.

30 days.

Yeah.

And so that's where a lot of the cost comes into play with making kombucha.

Because even though, yes, it's a beverage, it emulates more that of a farm.

Right?

Because you plant something, so to speak, and then you need it to gestate, and then you harvest it, and then you start all over again.

So that's why, like, my facilities, we occupy half a million square feet.

Because 70% of our facility space is pure fermentation.

And where is this?

In Los Angeles.

Honestly, I miss being a small company because there's just things that you –

can do when you're smaller and there's things that you can do when you're bigger.

That's why I think, honestly, it's the curse of a growing business is a lot of times you're forced to change even if you don't want to.

Yeah, that's exactly right.

And that's something that I'm coming to peace with more and more these days is

As I mentioned, the world's changing.

And at least right now, consumer behavior, they're seeking more of like the low sugar, the quick fix, all of that.

Like I'm wrestling with like, do I follow that trend or do I just find comfort and solace and confidence in what I'm doing and the why?

And listen, you know, I employ 1100 people now.