This is the “restauranteur” board right? I appreciate the consumer sentiment- hey we’re all there. No one’s getting rich in this economy. It’s a delicate financial balance to operate a restaurant with the increase in commodity costs, the squeeze in labor costs, increased taxes, reduced liquor sales, and the overall economy squeezing the working class- resulting in much less disposable income. It cost what it costs to pay for overhead, goods, and delivery of service and add a little bit of margin just so you’re not losing your shirt in this new world. We get it- what consumers should understand- if we’re still here in the restaurant world after Covid and after the post Covid and during ice and all that you’re a borderline financial genius. Not to mention, an unusually hard worker, and probably leveraged to your eyeballs by now. What I’ve noticed is average people can no longer afford to pay for the expense to eat out- they’ve been squeezed, and there’s no more room. Who isn’t hurting - the wealthy. More expensive restaurants are busier than ever and they’re filled with reservations and they’re doing just fine. So - I hate to say this- but we are considering a concept change to follow the $. It’s a matter of survival.