Sean Feeney

She wrote her own job description.

And then I think about all these other people who are in our company now who have written their own job description.

Our best decision is when someone comes and says, I want to do this.

That has been a great surprise to me, but also an amazing reward.

So I guess there are surprises about how inefficient the restaurant industry still is, how disjointed the opportunities outside the four walls are.

There is a great wild, wild west out there for brands that have been built in restaurants that is exciting and surprising.

But I think the craziest, the best surprise that I've gotten is the best reward is watching people who start with us in a job that find their thing.

And I'm able to say like, yeah, we need that.

We can support that now too.

So that's been just an awesome surprise because the hospitality industry is one that I think was viewed always and to some sort it still is.

It's an industry of people that are looking to do something else, especially in New York City, where they could wait a few tables during the week and still be able to go to their auditions in Broadway or get time to practice their musical instruments.

But

What I've seen people that work with us are this is their profession.

But inside of this profession, there's now these other opportunities to be what you want.

We have people who are on our team for eight years who are doing the same job, who are extremely happy in life.

And we can't be more happy with them being on our team.

But we've seen people that have started as a hostess who are now creating some of the greatest food content.

Period.

I mean, I send it all to Brian McGinn.

Like, what do you think about this?