 We're going down the path of this and we'll get all into all the delicious food after but when you guys are going down the path I know this is kind of a new thing for a lot of people in the restaurant industry where you have so many options You can go with a food truck, which is kind of a lightweight less expensive version You can go full-blown Restaurant which is super expensive and you have to hit you have to like do really well for five six years in order To get any sort of money back Especially if you're building out this brand new kitchen and so as you guys were thinking about your options and it's COVID So we throw another issue where no one can come in anyway for the most part, right? And so what landed you on the decision to to pursue a ghost kitchen or how did you even learn about the cloud kitchen ghost kitchen concept? Yeah, no, that's that's a great question. We Have Been looking to open a restaurant for years. We were back in March 2020. We were actively looking for a location. In fact Two days before the shutdown, we were having a meeting with a landlord about a space that we loved and we were having lunch and We didn't we didn't happen obviously because two days later, you know, the whole world was We're shutting down so it always been our dream to open a Peruvian restaurant now after, you know COVID-19 obviously we had to rethink about everything. What's gonna happen? We've seen all the restaurant closures, you know around the country around the world so we were like, okay, what's next, you know, and You know Ralph lost both of his job. I Personally did not have any clients with my consulting business. So we were like, okay, what? what are we gonna do and Back in May You know, I literally called the health department, you know of Los Angeles I started to ask questions and they actually the one that told me about ghost kitchen and then I started investigating and I was like, oh, that's you know, it sounds really good. It's it's gonna be the right fit for us and They actually ghost kitchen, you know, we're already successful Before the pandemic, right? But then obviously was you know, what happened last year. It took that business model to a whole new level Yeah, well first of all congratulations on losing your jobs. I know that sounds crazy but the thing I tell everyone like get fired or lose your job because you're finally gonna do something that you love and You know, while it feels very depressing I think at the end of the day, it's a net positive and you're still here. You're thriving You guys are working together and some things are moving in the right direction, which is exciting as you guys Got the ghost kitchen Right, like there's so many unknowns So if I'm if people are watching listening and they're thinking of starting their own ghost kitchen just because of COVID or because it Makes way more sense financially What's the hard part like at the end of the day you have to do all this marketing, right? because no one can come to you and so How does that work for you guys? Is there any training? Is there like groups out there that can help? Or is it just you guys do in social media and just plugging away little by little by little? Yeah, I think this is this is the most difficult part for everything because Even we open almost over over three months already Yeah Four months already and people are still calling. Hey, do you have a patio? Can I get a reservation for you? So it's difficult because we're inside of a building So we have to explain the people where I go to the kitchen You know, you can order online or you can call us and we can bring the food to the side No, but I want to talk with somebody. Yeah I want to see the menu. I want to see what you have and we're like Yeah, that we have pictures online And then a lot of people believe or think it's like so your picture are real You know before you're a ghost so I wouldn't I would expect the people are looking You know, so I want to make sure that your pictures are the real from when I get yes, of course You know, yeah, but you're a ghost kitchen. I cannot see you yet The most difficult part is, you know explaining to to potential customer How they can you know order from us and and and reach out, right? But overall and I think, you know, the pandemic and all the closure actually helps people because they know there's some they know they cannot come in anyway. So it kind of helped our model. But yeah, and then for, you know, spreading the word, I mean, we do social media. Yeah, I mean, it's really is about social media. We were, you know, we had invited, you know, influencers from Instagram. We're doing, you know, a podcast with you the first time for the first time. So we're trying, you know, different marketing, you know, different type of, you know, how to reach out to people. And then we also do the the traditional. We have flyers and we literally go to the neighborhoods, you know, the business neighbors in Lincoln Heights and we, you know, introduce yourself. We do some specials for the neighbors. So one of the things I wanted to circle back around to is something you said, Ralph, where neither you nor Caroline were professional chefs prior to opening up this ghost kitchen. And I used to work on Hell's Kitchen. And one of the things that Gordon Ramsay talked about was the distinction between a cook and a chef, you know, the difference between, oh, you might be able to cook for like a family gathering or whatever. But to be a professional chef means you have to cook precision accurate every single time, every single order that comes in. And that's not easy. I don't know from personal experience, but I know from close hand, watching other people go through that, that transition from cook to chef. What was that like for you in learning how to become professional chefs after not having done this before? At the beginning, for me, actually, I didn't I never cooked too much in my life, to be honest. So how it works is my grandma taught Caroline, Caroline, talking to me. Well, I always love cooking. But that's like you said, I've always loved cooking at home for my friends, for my family, that's always been something of love. But then, yeah, once you start a real food business, then that's a whole different thing. You have regulation, you have to follow certain rules. Cooking at home is not the same like cooking in a kitchen. And the consistency is key and also the prep. That's for us was a whole thing that we we underestimated the amount of prepping that you have to do in the morning. So you're ready for service. The mise en place. Yeah, the mise en place. So this was for us, I think, the most challenging. We had to rearrange your whole schedule because oh, we're fine. Two hours before we're going to be fine. No, no, no. You have to be here early in the morning to receive your deliveries, to inspect the product and then store it and then prep it. And, you know, all your sauces. So even for for us that we have a ghost kitchen that it was it's really small. You know, it's a hundred and twenty five square feet. So every single item has a specific space. If you move it, everything is wrong. You know, then you get lost. So we changed that the way that the high quality layout is the layout. We change it three times until we find the perfect one for like total efficiency. But now we're good. Now it's all good. So you'd say that all the growing pains are over with and you guys have kind of hit your stride. Yeah. Yeah. In the first month, we had to scale back on the menu. So when we sink after a week, we were like, OK, we have to take out of the menu, maybe like four or five dishes so we can really concentrate on making less dishes, but we'll make sure we make it good. And then slowly we'll reintegrate the new dishes.