So what are some things that we did to make the experience of working with and for Cat and Cloud

easier in the context of being able to focus more on guest service hospitality while still

putting out the best coffee we possibly can, which I believe is some of the best on planet

earth, some simple things. We moved away from a ticket system, which minimized walking

tickets to somebody or setting them somewhere. That's paper waste. That's some things. We introduced

the KDS system, which is a digital readout, which you've seen at fast food restaurants and other

places. But in specially coffee, that's a relatively new experience in the last 10 to 20 years.

We specifically don't do pour over coffee.

We do do special coffee in smaller Cambrose that we brew often.

And so they're always hot.

They're always delicious.

And we offer one to two specialty coffee, which is like a more expensive option single origin

really amazing along with the answer which is i mean i'm just going to walk down the list because

it's kind of it's kind of fun to do it's like we created the answer so we do single origin cool you got

that pour over is gone service up ability to talk about single origin coffee is great they're also not

like three dollars more per cup

they're only like a dollar more per cup so we can allow people to taste more coffee connect more we first

and foremost though created a flagship coffee called the answer which we use for milk based espresso

drinks it's great as espresso by itself it's in americanos And it's our house coffee. Why is that awesome?

Well, it's a simplification and a buy-in on we can make amazing coffee that works both ways.

And at the time when we opened, that wasn't a complete normalcy. It was you have one and the other.

You have espresso-based drinks that go with this coffee and then you have all your other coffee that goes with this coffee unless you have diner coffee, which is typically less.

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