José Andrés

That's crazy. That's an insane number.

That's crazy. That's an insane number.

Well, I don't know if that number... I know that number. Is it a number?

Well, I don't know if that number... I know that number. Is it a number?

Well, I don't know if that number... I know that number. Is it a number?

Yeah, it's a number. The official number? 70%.

Yeah, it's a number. The official number? 70%.

Yeah, it's a number. The official number? 70%.

Restaurants are one of the hardest business to keep. Right, which is why it's a huge percentage of restaurants closed in the first year. It's like 50%, right? Even a bigger one, I think it's 25%, something like that, that died in the first year or something like that. And only a very small percentage make it past five years.

Restaurants are one of the hardest business to keep. Right, which is why it's a huge percentage of restaurants closed in the first year. It's like 50%, right? Even a bigger one, I think it's 25%, something like that, that died in the first year or something like that. And only a very small percentage make it past five years.

Restaurants are one of the hardest business to keep. Right, which is why it's a huge percentage of restaurants closed in the first year. It's like 50%, right? Even a bigger one, I think it's 25%, something like that, that died in the first year or something like that. And only a very small percentage make it past five years.

Yeah, it's like 50% over three years or something I think was what I read.

Yeah, it's like 50% over three years or something I think was what I read.

Yeah, it's like 50% over three years or something I think was what I read.

So restaurant businesses are tough businesses.

So restaurant businesses are tough businesses.

So restaurant businesses are tough businesses.

Very hard, right? Very hard. Very hard. You want to give people economical prices, but you have overhead, you have staff, you have this, you have that.

Very hard, right? Very hard. Very hard. You want to give people economical prices, but you have overhead, you have staff, you have this, you have that.

Very hard, right? Very hard. Very hard. You want to give people economical prices, but you have overhead, you have staff, you have this, you have that.