Joe Weisenthal

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.

Let's just stick on the technical questions for a moment.

How did you figure this out?

So like, okay, like you've optimized something.

How did you go from, okay, you're going to start a pub.

It's going to be a big investment up front.

You want to get it just right.

Was there AB testing?

Was there taste testing?

Like what does that process look like of making sure that the final mix of gas, everything that you know you have it right?

Actually, talk more about that.

I'm sort of fascinated by the idea of, okay, you have a recipe, it might be good, but that doesn't necessarily mean it's going to be able to scale for and do it in volume.

I still, like, in my mind, I don't understand how restaurants work.

How do they get so much food out so fast?