Sean Feeney

And we now have 470 team members in all of our businesses.

And probably, I think at this moment, 91 of them are between the ages of 16 and 21.

And they have come from this high school.

It's a really awesome thing when you can impact the community and with people in the community, like New Yorkers working in this industry of hospitality, that profession, and they're never going to leave.

I think for a long time, we've had people in the industry of hospitality in New York City come from other cities in the world.

They come to earn their badge and put the names of the restaurants they worked in on resumes.

And for a long time, that's where we got our talent.

And you had to be in New York City to really be a part of it.

And New York City is still the number one dining destination in the world.

But there are certainly a lot other cities in the world now that have invested heavily in culinary arts and hospitality.

And I think a lot of people would say that talent pool is not as great as it once was because other cities are taking from New York City.

But I think it's even better than it was because we now have the youth of New York City who want to serve, who want this to be their profession, who will never leave New York City.

And that is exciting to be able to build something with them in it and hopefully help them build their own thing eventually.

So the day that I went on the tour of the space, I thought it was just little square of a box.

I'm like, this is perfect.

It's the perfect little slice shop.

And then the person who brought me through the space said, you want to see the back room?

And I was like, yeah, sure.

So we go into this room and it was all white cinder blocked floor, ceiling and wall.

And it was the backyard of this building.