The restaurant keeps a core menu of about 50 dishes and refreshes it monthly, dropping low-sellers and adding new items. Winter leans into comfort food for bulking season, while summer offers lighter options for beach season.
And your menu and stuff like that, is it like, does it, is it like a list of like some standard stuff all the time or does it rotate every week? What's, what's it, what's the kind of setup for that?
So at first we were doing rotating options. And then as I, as I grew, I wanted to have like a standardized menu. And what we do is, so we have about 50 different options. And then we also, every month we'll add new options to the menu and we'll kind of take off the meals that aren't selling. And then we try to work like in season, so we'll use a lot of like seasonal ingredients. So like, you know, winter, obviously like people want like more comfort foods and, you know, heavier. It's bulking season. Whereas summer, it's a little bit leaner. People want, you know, they're going on the beach. Obviously for you guys out on the West Coast, every day is the summer, but it's— every day's summer out here. Yeah, every day's summer out in Scottsdale, which is—
but you know, it does get cold out here. I had to put a, I had to put a a hoodie the other day. 50 degrees or 60. It was like in the 50s, and like, you know, when it hits 50 here and we think it's like, it's winter, it's like the Arctic, you know, it's like the Ice Age is starting again.
Yeah, yeah. I mean, we, uh, I was in, um, I was actually in Colombia for, uh, for a vacation, uh, last week. It was like 80 degrees, and then I come back to the New York weather, it's like 20 degrees.
If your restaurant only works because you work 80 hours a week, it doesn't work.
