What we looked like 20 years ago would be considered kind of tired now. And so we have to always reinvent ourselves
by the end of July and beginning of August. Asia is really happening. Do you think that there is still room for new food concepts in an otherwise saturated market?
I do. People are looking for things that are new. We’re a brand that’s almost 35 years old in the United States, but we keep reinventing ourselves. This [ interior and branding] is the latest look that we have that we’re building out in the US. What we looked like 20 years ago would be considered kind of tired now. And so we have to always reinvent ourselves, we’re constantly changing, and [ coming up with] new sauces. We’ll always have our standards but we’re always introducing new ideas. We’re always looking at flavor trends around the world and trying to capitalize on that.