— Michael Baun

Well, that really kind of depends on the customer, right? So, um, if they have a favorite and my, you know, most people's favorite foods kind of go back to memories, especially from when they're kids. Um, you know, so that probably ha has a lot to do with that, like, uh, to be the, the repeatable flavor for them. Um, I'm trying to look at this, how, how repeatable does a dish need to both present and taste to be? I mean, you definitely wanna be presenting the dish really nice, try to do it to the best of your ability, even if it's just spaghetti on a plate to try maybe twisting it in a ladle to be able to get like a nice curve on it all to be able to plate it well. Um, but flavor-wise it should be really, you know, flavor packed. You want it to be as most much flavor as you possibly can in there. Uh, good rule is always you don't, you always want them to be able to come back for more, right? So, um, I usually don't try not to do big servings anymore. And if I have my grandma in me a bit where I overserve, uh, bit too much, but, um, putting just enough on the, on the plate with a lot of big flavor, um, you know, is a great way to be able to have somebody enjoy the bite but not be oversaturated by the, um, flavor or you know, two full. So by the end they're like, wow, that was amazing. And they're already thinking about, wow, I can't wait till I get that again.