Joe Weisenthal

A lot of creativity comes from figuring out what you can do with a certain set of constraints.

And I have to imagine that there is a certain.

You know, you deviate too much and it's no longer a pub anymore.

It's a bar or something like that.

What are the constraints with which you feel like you're in a gastropub where your food and beer or food and alcohol?

What are the formal constraints where if you go beyond this, you're something other than a

Let's talk more about the business specifics of the dev.

You already hinted at it, but tell more.

Let's start with, okay, location.

What did you see in this specific spot such that you had this could be an ambitious, big investment?

Just real quickly, does the city have a finite number of pub licenses or is it just you have to meet a bar?

I mentioned at the beginning, I really was not trying to put my wife on blast by mentioning that she got scolded for her pouring.

But, you know, I take it that labor is an important factor and skilled labor is an important factor.

Absolutely.

Talk to us about the market for that and the supply and the ease with which one can hire workers.

not just a bartender who's capable of the poor, but someone who's happy and someone who, if you put such an emphasis on making the customers feel welcome and warm and so forth, what does that look like today?

If you found a skilled bartender today, would you be like, yeah, come in?

the 10 pound pile?

What's going on with that?

And is it just a few locations?