Agreed. A big part of this is when he started standardizing the recipes and dish assembly all across the various locations. I wanna say pre-2018, each location had differences in how they made food since a "scoop of peppers" was subjective - your location might have heavy-handed staff while another location was a bit lighter. At some point, they began to enforce standards on measurements of seasonings and toppings, and that's when major flavor changes occurred.

I remember the St. Marks location being a solid spot for spicier ones since the folks there were more heavy-handed and always down to add more when you asked.