Sean Feeney

And then you think about the overall space.

How can you create a smaller space that's still warm and intimate and fun and exciting with a smaller team?

Because when you look at the challenges we all face in the industry is things are big.

At Lilia, we have 100 people on our team.

At Missy, we have 100 people on our team.

And not just from the financial standpoint of challenges, it is human capital challenges.

And that's what keeps me up at night, the people.

And I believe that the future of these restaurants are just smaller.

It's the thing that excites me.

Smaller footprint, smaller menu, smaller teams, I think impact everything.

neighborhoods and communities just as big as some of these other bigger restaurants.

And when we opened Missy, it really made me think hard about that.

And I didn't think about that going into Missy.

It's a machine.

It has double the seats that Lilia has, but it is...

delicious and extremely specific and direct.

And I think about growing up in Jersey and excited to go to diners after soccer tournament games and how cool it was to go to that diner for breakfast after a 930 game.

to get a pork roll egg and cheese sandwich and waffles, play a game, and then come back and get a BLT and a burger, and then come back at night to get a big sundae and a chicken alfredo, big bowl of chicken alfredo.

And I'm like, oh my God, that is the scariest restaurant ever to operate and own.

And the menu was a Bible.