Podcast Appearances
I hate doing it.
But if I have to like go in and sell for somebody, I will do it.
Yeah.
No, I think the way that my parents taught me was that if somebody walked out today, would I be able to stay open?
And that's like kind of like the fear that built into me was because if somebody did leave, how would I would I be able to handle it?
Like, yeah, I've had people left with no notice at all.
And look, I'm still running shifts.
Do anything with curry.
Like the final touches is easy, but making the base to get to where it is is hard.
Like you gotta blend, you gotta roast, you gotta like make sure the temperature is correct when you're grilling, like roasting your vegetables and the herbs.
Like if you over burn them, it becomes bitter.
If you don't, it becomes too sweet.
Dude, cooking is like science.
100%.
And like our food costs, you know, I'm teaching my team like, that's because I was a terrible Asian.
Like math was not my thing.
And so trying to do all the mathematic equations for myself and my staff to see like, hey, you know, like this is where our costs should be.
This is where we're at.
We need to like dial it down.
Yeah, but it's like for me, it's like, you know, we either buy in bulk first or we risk raising the cost up if we're buying like small items.