Restaurants - What's the Hardest Part?

In his other life, i'm a world famous record producer. I just always have fun with it. What's amazing about all of your restaurants is you can tell when you walk in there's some sort of d and a that runs through them. You opera nalize this in i think, 20, tenYou started formerly as noho hospitality group, and now you've got like 20 restaurants, bars concepts in four different cities. So what i was curious about, and it relates to this moment, coming out of the pandamic, that really tough spot. But now, how do you deal with that sort of growth?What was that trajectory, like hetty's scale a feeling