and i was only doing marketing on social media. within a month i had a line wrapped around the block . you also had outside seating? we also had outside. this is beautiful. we finished this renovation about two years ago. it seats an additional 100 people. the summer of 2020, cities like louisville fees and shortened the processing time for outdoor dining applications helping restaurants get back on their feet. let s buy some picnic tables at home depot and serve food outside. and everyone loved it. i think we see that a lot of that has happened to restaurant owners, once they saw that, people really wanted to sit outside.
Key to success in the restaurant biz. couple weeks ago, we took some of our management team to georgia on a research trip to share what we know from growing up eating that food. i want everyone here to be passionate about what they re doing with us. it s been fun. it s been a really special place. and phoenix pizza king is finding his way at his newest location in los angeles. i talked to a lot of our friends in the business, and i feel like the sentiment lately has been even more so than the last five years. it s almost impossible to make a profit in this business. do you feel that way? i do feel that way. cost just went up. they didn t go down. yeah. i think it s just getting new questions, searching for new answers. you re just going to keep making food? just keep making food. you know what?
just pops open like that. i can smell my grilled cheese. i got my dirty chi. and i got my 800 degree pizza. all right. this is the grilled cheese. what s the name of the place? american meltdown. american meltdown, right. this is my kind of sandwich. i m from new york. so, bacon, egg, and cheese is like that s our go-to thing. this is good. i like the crusty bread. it s really well toasted. bacon is crispy. the egg is cooked nicely. who is training everybody to do this stuff? each one of the brands we license, they supply us with their recipes, their techniques, and we get trained. and if you don t have time to order food at the kiosk, don t worry. i can actually order some dessert right at my gate.
Have on a constant basis. people have been waiting for four hours. it was something i didn t have the strategy. we weren t able to go to work or order food. no food in the grocery stores. but my chicken farmer saying now his business is wiped out and big box stores are frantically trying to make deals with these guys. by the end of march, 2020, financial losses and employee burnout had taken a toll. introduce yourselves. did you close? we never closed. which in retrospect probably would have been the smarter move for everybody. because nobody knew what to do. nobody knew what to do. i think our business was already on a lot of ropes. my per view showed me we were running on very archaic system. in new york city, chef esther choi was equally shaken when the
33909 to enter. just pops open. just like that. i can smell my grilled cheese, and i have my pizza. all right. this is the grilled cheese, what is the name of the place? america outbound. i am from new york, this is good, i like the bread, it is well toasted. who is training everybody to do this? each brand we license, they supply us with recipes and techniques and we get trained. if you do not have time to order food at the kiosk, do not worry. i can actually order dessert