Isak: Yeah, that’s the whole like the big challenge, right. Trying to standardize and get every experience to be as good as the next one. It’s a big challenge for us. And, you know, especially I think a big part of Friends & Brgrs brand is that we use local fresh products and then we make it in-house, we bake our buns ourselves, and we grind the beef in-house, and this, you know, it’s a it’s a great benefit to the customers. But also there’s risk to, to still have inconsistent quality. So for us, we’ve been working a lot with, you know, trying to make again the correct instructions and, you know, pictures of the products available and as accessible as possible. so that’s one thing. And then and then you know, working on trying to improve the training process, trying to make sure we’re we’re, you know, allocating enough, enough hours to training new staff. And then it’s done in a structured, structured way where everyone gets the correct and necessary training. And then, you know, then we follow up and try to have, you know, audits and see if we actually are succeeding. And if we’re not, then we look in the mirror and try to see what we can improve on, to make sure that the guest experience is getting better each day.

Carl: And, if you if you say that, you know, each restaurant is doing the, the baking of the buns and the, the grinding of the meat, have you ever internally discussions about opening a central production unit, where you do this for all of your locations and you just drive to these locations so you kind of eliminate the uncertainty of the standardization or the lack of standardization?

Isak: Yes, of course. You know, that’s many times throughout the years and actually, a funny thing is that when we opened the first restaurant, we did not grind our beef. We did not bake the buns. So that’s something we in-sourced in 2015 or 2016. And so we actually went the other way around and first brought the bakery into the restaurant. But we’re looking into that, of course. And the point with Friends & Brgrs is not that we specifically that we’re making our buns in house, it’s that we want to make a great product, a great burger and fries to as many people as possible and, you know, give them a better option compared to a traditional fast food and, and be a better place to work for, for the restaurant workers in Finland. And that’s the main goal. And then at this time the concept is like it is today. But if we can find a better way to make better burgers or make it better for the customers or the staff, then you know, we’re always evaluating options. But at this time, you know, we’re not. We like what we’re doing and it seems to be working. So it’s nothing. Nothing big is going to happen in the near future. But that’s not the main point of Friends & Brgrs. No, no. So yes, yes, we have, you know, always looking at all the options of trying to improve.

Carl: Yeah. All right. And oh and actually.

Isak: Can I add I would never I wouldn’t recommend to anyone to do as much in-house as we did do it. It’s a headache. But when we kind of maybe figured it out. So for us it’s working quite well. But, there’s a reason why very few burger chains do it this way.

Isak: Yeah, I think that’s another really good question. For us, it’s been, one of our values is to treat people the way that you want to be treated. and this applies to everyone in the company. And, really, regardless of who you’re talking with or about, you know, if it’s customers or guests or partners. And I think that’s maybe the core of when it comes to retaining staff. You know, you have to do the basics right. You have to treat people with respect and, and get all the basics. You know, if we’re talking about restaurant workers, you know, get the shifts out on time and, and consider their, you know, wishes or, or, in terms of shifts, you know, have a safe working environment with a, you know, restaurant manager who listens to you and, and respects you and, and give everyone a chance to succeed, you know, just get the basics right and then you can add on, you know, staff parties or benefits on top.

But getting the basics right is the most important thing. And that’s what we have been really focusing on. And then I think an added benefit, this is like the main thing. But then another benefit is, if you have a brand or a product that, you know, customers like, I think at least for me personally, it’s been really much more interesting to work with Friends & Brgrs, since we know that our customers really like what we’re doing. They appreciate the decisions we made in terms of the product and raw materials and, and it’s so much more interesting and fun to sell something that people actually want and appreciate. So I think that’s maybe a I’ll add that as you know, as a small, you know, extra.