The success is in the deal.

So if you do $10 million of revenue and make a million dollars, but you spent seven, that's a bad deal. It's really hard to make simple food interesting and really good. And then yeah, I'm gonna have a pizza roll, and it's gonna be made from five different types of cheese, but we're still calling it a pizza roll. Hospitality is in an interesting space. There's no middle anymore. Everything in the middle is dead.

I'd rather have 10 A minuses than 1A plus

because that's much more of a scalable business.

What's up everybody and welcome

to another boardroom talks.

My name is Rich Climmon.

And today we are in Soho, New York,

with a very dear friend of mine,

a very successful restaurateur and entrepreneur.

And I'm very excited to talk about his journey

and about two of his red hot establishments

in New York City today.

So please welcome to the show, my friend, Mr. Eugene Ram.

Thank you so much for a wonderful introduction.

I appreciate it, excited to be here.

I'm excited to be here too. And this restaurant is one of the hottest restaurants, period, I think.

We're probably an hour or two from opening.

Do you still get the same type of excitement being at one of your places every day?

I think I never got too excited. Even when I was younger in the business, I think I was always looking for what was going to go wrong.

Success is, it's a rarity. It's not a given. Some people are like super surprised, like when something doesn't work. I'm surprised the other way. I'm surprised when everything does work. So for me, to have the amount of people who work in this restaurant, they're all excited. And that gives excitement. I think just it all feeds from each other.

But what I am most certainly is grateful.

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