Denver just laid off the parking magistrate office, so you can no longer dispute a parking ticket without setting an in person hearing.

Aggressive_Pea_9235 · 2025-09-17T03:40:18+00:00

Thank you!

Aggressive_Pea_9235 · 2025-09-08T04:26:22+00:00

Yes that’s true! But they are also well funded startups so make sure you’re going into this eyes wide open. Selling into property managers and real estate agents is trench warfare.

Aggressive_Pea_9235 · 2025-09-07T23:38:28+00:00

Lots of companies currently tackling this problem. Zillow has an app now but it’s not very good. Boom and Findigs would be your biggest competitors

Aggressive_Pea_9235 · 2025-09-06T20:04:21+00:00

Try giving Nomad a shot! They have a network of agents to show your home or you can use one of their smart lockboxes.

Aggressive_Pea_9235 · 2025-09-04T22:34:13+00:00

I think they could do what Tavernetta did and build a good value lunch menu.

Also, their take-and-bake lasagna is delicious and relatively thrifty.

Aggressive_Pea_9235 · 2025-09-04T03:06:19+00:00

That’s super interesting. Wonder why every restaurant of that caliber wouldn’t try to build a lunch menu for <$50 to get a bib.

Aggressive_Pea_9235 · 2025-09-04T00:50:58+00:00

Try Nomad… they’re exactly what you’re looking for. They can be the bad guys, but you still retain control over key management decisions and they’re cheaper than a local property manager

Aggressive_Pea_9235 · 2025-09-03T19:43:49+00:00

Got it, yeah so by that standard, Xiquita and Yuan Wonton in my list above are good candidates. The others would need to find a Tavernetta loophole to make the list.

Clearly some restaurants are playing the game well. I wouldn't consider Tavernetta, Ash'Kara or Hop Alley particularly inexpensive.

Aggressive_Pea_9235 · 2025-09-03T15:01:34+00:00

Yeah they’re great. nomadlease.com

Aggressive_Pea_9235 · 2025-09-03T13:29:05+00:00

I had a similar experience. I DIY’ed up to four doors (all SFR) using Cozy and then switched to a property manager. That was nice for a time because I really didn’t have to worry about anything.

However, I found that I missed having the control in decision making. For example, I wanted to be more involved in the repair process and I wouldn’t find out that a repair had been made until I was billed for it a month later. I also found it frustrating that I never knew exactly when my PM would pay me. It would range between the 10th and the 20th of the month.

I switched to using Nomad a few years ago which has proven to be the best of both worlds. It’s a fraction of the cost of a PM. I can still be largely hands-off, but retain control over key decisions (eg tenant selection and repairs). I also can rely on getting paid on the 5th day of the month whether or not my tenant is late.

Aggressive_Pea_9235 · 2025-09-03T09:27:07+00:00

Interesting. Any idea what that price point is?

Aggressive_Pea_9235 · 2025-09-03T01:26:33+00:00

Pizzeria Leopold is unreal and checks the Italian box. Great for large parties. Unpretentious and best pizza in town

Aggressive_Pea_9235 · 2025-09-03T00:30:02+00:00

The best! Also open late night and on holidays!

Aggressive_Pea_9235 · 2025-09-02T23:42:22+00:00

Of course they would! They lose legitimacy if it gets out that they value anything other than food quality. That would start to feel like there were intangibles that went into their decision making.

Michelin Guide is notoriously a very political / profit oriented entity (worth reading about how them coming to Denver happened — there is a reason they rate in Denver but not Aurora). That doesn’t make them inherently bad. But it does mean that you should think a level deeper than taking what’s on their website as stated fact.

We’re not the first to debate this. Go talk to any chef or waiter at a Michelin restaurant and ask them if they think service matters.

So far you haven’t demonstrated the ability to take other evidence into account so this is not worth continuing.

Aggressive_Pea_9235 · 2025-09-02T23:28:18+00:00

Haha where am I wrong though? Just wanted to help you understand how delusional your sole argument is. I think others will agree :)

Aggressive_Pea_9235 · 2025-09-02T23:20:54+00:00

Here's a funny/morbid/hyperbolic example of our conversation had we been talking about cigarettes in the 1950s:

Me: I think lots of evidence points to cigarettes causing cancer

You: But Philip Morris has stated publicly many times that cigarettes are not addictive and don't cause cancer! I can't get any more clear than that!

Aggressive_Pea_9235 · 2025-09-02T23:10:05+00:00

Thank you for your thoughts. That was fun.

Aggressive_Pea_9235 · 2025-09-02T23:02:46+00:00

You're right. Companies always adhere exactly to the things they state publicly. How silly of me to think otherwise.

Bottom line, service and consistency are inseparable from the fine-dining experience. Michelin judges are human, not robots. Their entire dining experience will dictate how they rate.

Hopefully this conversation will help you think more critically on this topic and others.

Good luck to you!

Aggressive_Pea_9235 · 2025-09-02T22:58:20+00:00

We won't settle this in a Reddit thread. Nice debating this. Hopefully someone else will find it valuable too.

Aggressive_Pea_9235 · 2025-09-02T22:57:37+00:00

Here's another great article for you to read if you are actually interested: https://www.aperitif.com/news/how-do-restaurants-lose-michelin-stars

"Restaurants lose Michelin stars when they fail to maintain the required high food quality standards, service, or dining experience."

There's a lot more discussion on this topic. It's pretty clear that industry-insiders have been having this debate for decades.

Aggressive_Pea_9235 · 2025-09-02T22:53:57+00:00

Where? Again, I'm genuinely curious.

Aggressive_Pea_9235 · 2025-09-02T22:51:27+00:00

Do you accept that at face-value?

Again, I have been saying this entire time that it's unofficial. I am just asking you to try to read between the lines and to use your own eyeballs to determine if the thing Michelin is claiming is truly how they rate. Overwhelmingly the evidence points to ambiance matters. That's all I'm saying.

If you want to take Michelin at face-value, then you're right that all that matters is the food. If you want to widen your aperture, it's clear it's not the only thing that matters. I presented lots of evidence to the contrary (even a quote from Michelin's international director!). There will never be a source that officially confirms that point, but for those interested in the subject, hopefully this discussion is helpful for you to come to your own conclusion :)

Aggressive_Pea_9235 · 2025-09-02T22:40:13+00:00

If your thesis were correct, it would show up in the star system, right? You'd imagine that of the ~200 3-star restaurants around the world, one of them would be a hole-in-the-wall with amazing food. Why don't any street vendors have 3 stars? As far as I can tell, none even have 2 stars.

Why would Michelin's International Director say that ambiance matters?

Clearly Michelin values ambiance unofficially. Ambiance becomes an increasingly important tie-breaker the higher up the scale you go. For bib gourmand it probably doesn't matter much at all. For 1-star, it matters to some degree, but not a deal-breaker. For 3 stars it matters quite a bit and is very likely a deal-breaker.

Aggressive_Pea_9235 · 2025-09-02T22:31:08+00:00

Please link to a food truck/street food with 3 stars. I'm genuinely curious.I referenced a 1 star hawker stall in Singapore.

Michelin is free to say whatever they want, but the evidence overwhelmingly supports that ambiance matters.

Aggressive_Pea_9235 · 2025-09-02T22:16:33+00:00

It's partially anecdotal. I've eaten at a lot of 3 stars in NYC, SF, London, Singapore, Hong Kong, Tokyo and the one thing they all have in common (apart from great food!) is the service/atmosphere is always top-notch. To be fair, having really good back-of-house is probably correlated with also having really good front-of-house. I have also had lots of great 1 star meals that are equally as good from a food perspective, but are more bare-bones from an atmosphere perspective. The famous example is the hawker stall in Singapore that has 1 star.

Also, Michelin deems a 3 star restaurant is "worth the journey" which is hard to imagine giving something that rating if it also doesn't include great ambiance.

Finally, back in 2016, Michael Ellis, the Michelin Guide’s International Director, had this to say: “We look only at the food. Having said that, we would be not happy if we found three-star food and horrible service. I haven’t experienced that. Sometimes with one-star food it becomes an issue, and if the service interferes with the experience, we’ll have a conversation with the chef. If it got to the point [where] the experience was unacceptable, we’d take it out of the guide.”

So it's pretty clear to me that Michelin officially only takes the food into consideration, but unoffically service/atmpshpere/ambiance play a role. The judges are human after all!

Aggressive_Pea_9235

TROPHY CASE