Matt Price

And they have five years of game tape to study and replicate.

So even if they don't sell more seasoning than I sell, if 10,000 chefs are selling seasoning, the pie is starting to dwindle a little bit.

So you just got to figure out, all right, so what's next?

What can I do that's going to separate me from the pack?

I mean, there's people out there that just grab a recipe off the internet and they didn't test it.

Not all of these creators are going to be capable of launching a restaurant and doing that.

And it's a super tough business, very challenging.

And again, the barrier for entry is very low.

I've lost a lot of money on some stuff and we've done well with other things.

And honestly, that's the scary part for me.

And that's what pushed me into considering doing a restaurant because I see that this room is getting more and more crowded.

It's a scary place to be.

It's deep waters.

It's rough.

But that's just, you know, how I view it.

And you could still be at the top of your game and

It's like, all right, I got to pivot.

I'm going to still do these things at a high level, but what's the next thing?

For example, from the product side of things, which is really what made me make the decision.

Because I don't want to just do this forever and never try to grow.