When I opened my first place, Taïm, in 2005, it was a different story. I opened that place with 10% of what I opened my last restaurant with ― a fraction of the cost. Fifteen years have passed and all industries have changed ― the rent, payroll, minimum wage — everything. It became almost impossible to have a restaurant and I think we were very lucky to open a fast-casual spot in 2005. All my colleagues back then were surprised because I came from a fine dining background. Then, a few years later, they were looking to open a burger chain or a hot dog joint because they realized, especially after the 2008 recession, that all the restaurants were closing and nobody had money to spend at these fancy places. The industry changed a lot.