Joe Weisenthal

Yeah.

You mentioned that you're always going to have a pint that's under five quid.

But talk to us just about like when you think about menu design or when you think about beer selection.

Or just when you think about the business in general, managing a pub today with today's raw input prices, et cetera, versus say if we had been having this conversation in the mid 2010s or in the mid 90s, like how different is it because of the reality of just the high cost of many things?

And what's the key in finding a business partner?

This is always a really difficult thing in any business, right?

Going into business with someone or two people or finding the right investor that will be aligned time-wise and margin-wise and return-wise.

Having done this now, what are some of the important things to know for whether it's a pub or even anything?

about the type of person you're willing to go into business with.

Thank you so much for coming on Nodloss.

No, thank you.

I'm glad we made this happen.

And now you're going to hear our live episode recorded with Chef Ashley Palmer-Watts.

I love the Devonshire, by the way.

It's a great spot.

That's a good start.

Yes, it's a good start.

Now.

I'm going to ask you to expose your trade secrets and give us, in the most excruciating detail possible, the conditions to serve the perfect pint of Guinness.

That was awesome.