Matt Price

And then eventually, you know, I'm just going to be kind of pushed out.

Not necessarily pushed out, but the pie starts to shrink.

And then it's like, you know, you got this overhead.

You got these employees that are, you know, looking to you to lead the way.

That, I think that applies to the content space too.

You got to figure out the next move.

Like it's anybody, I'm gonna say anybody, but most people can shoot a 60 second clip of them making Alfredo.

Can you make a 10 minute video on YouTube?

Cause you'll notice a lot of these creators only do short form content.

It's harder to do that long form stuff.

And that same thing applies to even more when it comes to, you know, opening a restaurant.

And you're putting, I mean, everything's on the line.

My name, my reputation.

my money, like everything.

You're really betting the house on, I think I can do this thing.

That's scary.

And then it's also just, and food is so like,

One person may love a dish and another person may not like it.

It's so personal.

You might like your risotto one way and somebody might like their risotto another way.