How The Mudpuppy Used AI Menu Engineering to Grow Restaurant Sales

0:00Hey everybody, I gotta tell you, we're gonna talk about Built. Built Hospitality. Millions of people use Built every day, that's right, every day to earn rewards on housing and in their neighborhood. But now, now it extends to your restaurant. That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes.

0:47Using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes. Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time.

1:24They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at BuiltDining.com backslash hangout. That's BuiltDining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant. So you fed all this into like LLM? Application, right. Trained it on it. Running our menu through it. 300 % versus the same day last year. But the covers are the same, though? Identical. So the same amount of people came to the average. Last year we did 100 people. This year we did 100 people. But our sales were higher. Right. That's when things get interesting.

2:06All right, we are back. I've got to tell you, we had Ricky Bobby. Ricky Bobby Booker. Right, Jimmy? Ricky Bobby Booker. We have Ricky Bobby Booker. That was great. And now, not to be, not to be, we're going to keep it going because it doesn't stop here at the Spot On Studios in Chicago. Okay. At the big show, the show. Okay. It's the hospitality. The show. The show. Okay. And we are here with Amir Harpez. Not to be confused with Amir Goldberg. Right. Right. VP, Harp Development, the Mud Puppy Restaurant. I just like Mud Puppy Restaurant. And you know what I'm thinking, Jimmy? You know who else just got a puppy?

2:42You did, Jimmy. This guy. This guy got a puppy. So I think it's perfect that we have the Mud Puppy restaurant on the Hangout, and you just got a puppy. I just got a puppy. Let's talk about it, Jimmy. You want to talk about Amir or you want to talk about your puppy? No. Your show, you decide. No, we can talk about Amir, although I got to tell you. I'm a dog trainer, too. I can help you out with that. I will show you. Are you really a dog trainer? Yeah, yeah, yeah. It's a dog trainer. It's a good little puppy. I need all the help I can get. All right. My name is Jimmy Frishing. It is? I'm the finance guy, and we are fired up to be here at the show.

3:09Yeah. The show. The show. I love, okay, I love this whole hometown heroes thing that we're doing. All restaurants, okay, no matter how big they become or whatever they grow up to become, they all start with one. It always starts with one. Some grow to be multi-unit, you know, franchise, in some cases international. But restaurants, I will say they plant the roots locally, okay? Those are hometown heroes. Hometown heroes, Jimmy. That's who we're celebrating, so we're super excited. He's a real estate developer. He's a restaurant owner. He's a tech founder. He's a tech investor. We also just learned.

3:42He's a puppy trainer. He's a puppy trainer. He's a dog trainer. He's a dog trainer. And about two and a half years ago, he became a restaurateur. And not entirely by choice. We're going to dive into this. When I hear a resume like this, Jimmy, you know what it does? It makes me sad. You know why? I do nothing. You do. I do nothing. I literally. Can we trade? I want your job. I have nothing. You have like nine things. I got nothing. All I do is, like, eat, drink, drink, and I don't even sleep all that much anymore. I don't even have that. I got nothing. So sad. I got to talk to my therapist. My therapist doesn't work on Sundays.

4:18Amir, welcome to the hangout. Here we go. Thank you, thank you, thank you. All right, listen, I got to tell you, it's really great. Let's just dig into a little bit of how Amir Harpaz. See, I'm going with Goldberg. Let's do it. I just wonder how Harpaz, how your name from Goldberg, how Harpaz becomes Goldberg, or how Goldberg became Harpaz. When I came to this country, my dad was a diplomat, and the state of Israel decided. He was a diplomat for? Israel. 1983. 1983. Yeah, we came here. He was the economic. So what, he was at the UN, like that kind of thing? No, no, he was the economic attache of Israel to the United States.

4:54Okay. We were based in Miami Beach. And what, the name Goldberg was too Jewish? Exactly. They wanted to be Israeli, not... Oh, so Goldberg was kind of like a New York Jew, and you needed more like, oh, gee, I got it, I got it. Okay, I got it. All right, all right. So Amir Harpez, a.k.a. Goldberg, let's just find out. But you were born and raised in Miami. I was born in Israel. I came to... I love when my notes are all perfect like this. I'm saying to myself, this is perfect. I grew up in Miami, 1983, the cocaine wars. Say hello to my little friend. Yeah. But what, Cardiff University in Wales? How did you go over there?

5:32I went with a buddy. My sister was studying law there. A friend and I went to visit her. We spent 10 days. We ended up in Cardiff because we were traveling. We went to a bar, the university bars. Oh, you know, great beers, beautiful city. I just f***ing stay. You just stayed over there. Yeah. And you went to university. Yeah. Would you call your mom and dad? You'd be like, I'm not coming back to Miami. I'm just going to university in Wales? Exactly. studied accounting, worked for Christ would have scooper. Your mom heard accounting, and she was like, well, if it's accounting, you can stay. If you said medical, if you said you want to be a doctor or accountant, your mom was going to be like, all right, stay.

6:07So you stayed there, and then your first ever job was at Butcher Shop in Miami at age 14. Correct. So you were making hamburgers at age 14. Yeah, I was actually like mincing the beef. You're a hustler. Yeah, mincing the beef, for real. Like chopped liver. Yeah. A hustler. Yeah, he's a real hustler. The statute of limitations, though, has run out on the child labor issues that we're taking with, where our friend and me were taking advantage of. Well, the summer job, you know, it's like, my parents, you can't stay home, go work. But then, so how did that, so tell us how, because this is kind of crazy.

6:39So you're born in Miami. Born in Israel. I mean, born in Israel. You move to Miami with the family. The name gets changed. You go to Wales, and then you come back. No, you left Miami, then you went. Right, left. This is not in chronological order. Right. And then we'll get there. My dad in 2002, after, you know, he was like developing real estate. He had a partner. He passed away in his sleep. I got a call. Hey, you got to come. Passed away to sleep. Uh-huh. That's the oldest trick in the book, Jimmy. The old real estate partner. OK. And 2002, I joined him. You know, we develop and operate resorts throughout southeast United States.

7:19Really? Yeah. So then let's talk about this. What's the mud, mud, mud puppy? so we purchased this resort in east tennessee and i had a rundown building that used to be a restaurant and we're like you know going through expansion we have a marina uh lodging expanding it and then like this restaurant we wanted food and beverage and then we had a choice between leasing the place or running the place i didn't like the fact that i had to lease it and then i can't control the entire experience right i said let's jump in and do it so you know no knowledge of F &B, but I know numbers, and I know processes.

7:59I said, I can't be too hard. Right. So now you got the... And how did you come up with the name Mud Puppy? All puppies might sound like a resort. No, the Mud Puppy's the name of the restaurant. The resort is Cherokee Outdoor Resort. Okay. But the Mud Puppy, like, we were looking for something catchy, two syllables, and then we found out that in that lake, there is this little salamander called Mud Puppy. Oh. That actually barks. Get the hell out of here. I swear. How big is it? Like that. It's really cute. Do you eat them? I don't know. I haven't tried yet. I'm just wondering. I feel like in Tennessee, they eat that kind of stuff.

8:37But, you know, like, it kind of grew on us. It started as a joke, and it grew on us. And we decided, like, let's give this little puppy a persona. And everybody calls it locally the puppy. Let's go to the puppy. Right. And it kind of like. Well, there you go, Jimbo. I want to, you have a very eclectic background, okay? We already learned that Shatsy now has envy because he feels you do a lot of things. Right. And he's not doing enough. But we'll leave that between Shatsy and his therapist. Exactly. Next week. If Shatsy and I like playing, you know, kind of a fake, sometimes fake, drinking game where we pick a word or maybe an acronym in this case.

9:17And every time it comes up, we'll do a shot, okay? there's no question that artificial intelligence or AI, okay? I'll be drunk every day. That is the word of the year or the acronym of the year, okay? And if I'm shooting straight, I think it's, for the most part, especially in our industry, it's often talked about somewhat from a theoretical basis and talking points, but it's somewhat empty. And I think that's not the case as I've been learning about you, okay? You're not looking at AI in theory. You're really diving into it in practice. And when we were talking about tech, typically it's big companies, big groups.

9:59Respectfully, the deepest pockets are the ones that are diving in because they can't afford to do it. And here we are. You guys are diving in. Single unit operators tend not to be the builders. They tend to be the wait and see. You flip the script. You built a menu tool. You actually built a tool that's been trained on 5 ,000 academic research papers on menu psychology. I mean, we're going deep into this thing. Menu psychology, big deal. So the tool alone literally drove 100 % year-over-year sales growth. 127. I apologize for shorting you 27%. What kind of numbers guy are you? 127%. And now other restaurateurs are asking about your tool.

10:44Right. So as Shat you would say, that question took a long time to get to, but I wanted to unpack it. Short for you. Okay, what can you tell us about this experience? What can you tell us about the tool? I want to know the name of the tool. Is it Mud Puppy? No, Menu Mind. Menu Mind. Menu Mind. By Mud Puppy. The menu leaves money on the table. That's our tagline. There we go. So talk about the building of this tool. Menu Mind. Talk about the experience you've had that grew. It's not online yet. It's not available. That grew 127%. Go ahead. Yeah, right. So, you know, we have the privilege of like reassessing our entire operation every year.

11:16We are only open seasonally. So November we shut down till April. It gets too cold on the water. And, you know, we always try to, what can we do with the menu to improve? We look at, you know, sales prior year numbers, P-mix reports and all that. And going through changing the menu every year from finding the right designer who creates even the menu like the item names the item names, the graphic design, the placement the pricing. Cost a lot of money and then you get the right file you gotta find a local printer all that. We're talking about you training puppies what's your puppy name? I'm just kidding Training AI Let's stick with the menu mind So we started researching and then we came across some menu psychology research from Cornell and that's how we kind of like is this new research or like old research 70s 80s like all the way to the 60s okay you know how people look at a menu how they open up a menu where do the eyes go first right where they go second down oh yeah no tricks like you know what words entice you to order a certain item versus words that put you off decoy pricing I remember the whole think about dollar signs versus no dollar signs.

12:38Right. Putting change or no change. Color, font size, font type. Yeah. All big things. So you fed all this into like Right. So we wrote an application Right. And we trained it on it. And then we started running our menu through it. And like I said let's see what happens. And then we open up April 14th for the season. and like we have our numbers from last year and we started seeing 100 versus same day last year 300 versus same day last year but what was it with the covers the same though because identical so the same amount of people came here right right last year we did 100 people this year that 100 people but our sales were higher right yeah that's when things get interesting right and then we're seeing that you know i'm starting to share these numbers with the people that's and they're calling me holy shit what's going on how'd you guys do that I said literally we just rearranged our menu items and we didn't touch pricing just literally presentation a little bit you know plating a little bit different but the bulk of it is the menu redesign and you know a month later we're 127 percent unbelievable so now is this something like these kind of What you built, is this proprietary?

14:07Can anybody do this? Are you selling this? Is this something like now Spot On is offering? So Spot On is not offering it, you know, but we're talking to them. Are we talking about this on the show right now? You know, they're looking at it with me, you know, what can we all learn from it? I've asked, you know, for other restaurants. I don't think we should tell anybody about this. I think we should keep this between you, me, and Jimmy. You know what we should do? What? We should introduce Amir to a group that likes to engage with early stage tech. Yeah, like you and me. That's us. That's us. That's what I'm trying to say.

14:38Why are we recording this? We should be having a private conversation. We should not be talking about this with anybody but me, you, and Jimmy. Let's do it. Why are we talking? How's he find his checkbook? Yeah, what the hell are we doing? Exactly. Exactly. I mean, this is really unbelievable, and this is called menu mind. Right, so I'm just trying now, like, you know, to talk to friends who own restaurants. Please run it. I want to see you. I want to try it. I need to validate it or say it's a piece of shit. And do you have your own LLM or are you just layering on top of? No, no. So we're using.

15:09Like Anthropic or OpenAI. Right. Yeah. And we trained, you know, we fed all the. Menu information. Right. From Cornell and other university. And that. University of Central Florida. Everybody that has a good, good, you know. Good hospitality program. Right. Right. Has this probably research on. So that doesn't also do that. You know, if you are a restaurateur with no background in anything, you have, like, a Word document, drop it in, tell us what, you know, line of restaurants. It'll redesign the whole thing, graphics. Give you a brand image. Click a button. Send it to Vistaprint. Shows two days later on your doorstep.

15:49And this segment of the podcast is sponsored by Vistaprint. Yeah, right? If you keep printing in 24 hours, Vistaprint. It's kind of really, it's really interesting, Jimmy. I'm very intrigued by this, you know. I told you, AI is really just unbelievable. I catch on up. Wait, AI? All right, here we go. Yeah, we got to take a drink, you know. And then we did the same, very similar, you know, our marketing is all AI driven too. So let me ask you this. Let's just jump into, you told me that you started working with the spot on folks. So when did you start, like, when you took over in Tennessee this - Building.

16:21Yeah, the building. and then you recognize a hotel and a restaurant. Were you already working with Spot On? No. So, you know, the building came with a very old on-premise aloha. Okay. Which before we even went live. The hotel had aloha and the restaurant had nothing. It needs to go. Right. It just looked like it was 10 years old. So, you know, it's like, I've never ran a restaurant. Where do I go? You know, everybody goes to Toast. They went to Toast. Right. Went horribly wrong. dumped them halfway through and moved to spot on. Really? Yeah. And the experience has been unbelievable. Unbelievable.

16:56What was the... What made... Wait, hold on. I want to emphasize. What? He said unbelievable. I can't say that? No, no, no. I want to give credit. He didn't say it was unbelievable. He emphasized with unbelievable. That's good. Why are you whispering unbelievable? Because my daughter watches the show. But if you whisper, you can still hear it. Like, you know, Nate, I have to like, you can have to beep it out or bleep it out, but you can hear it. He said it was unbelievable. Unbelievable. So the experience with Spot On was unbelievable. Right. What is it that you loved about Spot On? Because obviously you went to a few different point of sale companies.

17:30What is that Spot On that made you say that this is the right one for us? So, you know, for me, you know, just like property management systems in the hotel world, POSs are very similar. Once you know one, you pretty much know them all. And I think the big difference with Spot On is that the best technology is never about technology. It's about the people behind it.

17:55Jimmy, write that down. Write it down. Write that down. So is it a perfect system? No, but no system is perfect. No. But they have incredible support. They walked us through implementation. You know, we run 11 integrations. The whole restaurant is fully automated. Right. From payroll, inventory, tips. Everything. Everything is completely automated. But no, we've been talking to a bunch of people. And they really took me to every integrator. Amir, meet this guy. He's the contact person for this partner. Meet this guy. When things don't work, I make a phone call. They listen to me. Right. They literally give a shit, just like they say.

18:35They give a shit, Jimmy. What do you say about that, Jimmy? You like them apples. You like apples? Yeah. I like them apples. I like them apples, Jimmy. I got to tell you. Jimmy King, you know, for me, they were great. And we just like, you know, we're big, big advocates of spot on. Spot on. I like it. I like it, Jimmy. I agree. No, we're talking about there's been a big debate on best in class versus best in suite. best in class being a unique piece of software best in suite being the total package and I imagine you're always debating and juggling both because you want to have as complete a package as possible but every now and then even to the point of developing your own piece of software you're willing to go out so I imagine for you it's a combination of the two Correct Marketing, we also develop in-house In-house Well I gotta tell you, Jimmy let's take a quick break Can we take a quick break?

19:32Don't go in. We'll be right back. We got the hospitality headline segment, Jimmy. Yes. That's when we talk about the truth or lie presented by Spot On. Because you know why, Jimmy? Because they're spot on. Spot on. You see what I did there? We got a Hot or Not with Brandon Quickfire. Don't go in. Be right back with the hospitality headlines by Spot On and Mud Puppy. Right? We're going to be with Mud Puppy with Amir Harpez, also known as Mr. Goldberg. Yeah. Okay, from Mud Puppy. I'll be right back. Don't go away. Hey everybody, I gotta tell you, we're gonna talk about Built. Built Hospitality. Millions of people use Built every day, that's right, every day to earn awards on housing and in their neighborhood.

20:14But now, now it extends to your restaurant. That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes.

20:59Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time. They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at builtdining.com backslash hangout.

21:35That's builtdining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant.

21:46All right, we are back right now with Amir. Okay, we're going right into the hospitality headlines. Are you ready for this? I'm ready. I am going to give you three headlines, Jimmy. Three headlines. Two truths and a lie. Two truths and a lie, okay? Let's go. Here we go. Taco Bell opens a wedding chapel in Las Vegas. That is the first headline. Restaurant bans ketchup from customers over the age of 12. That is the stupidest thing I've ever heard. That must be the lie, Jimmy, but don't take it by me. Actually, I know a restaurant that did that, so that's the truth to me. All right, then don't. Listen, Oscar Mayer created a bologna.

22:20Bologna? Bologna? What the hell is bologna? I am a Ron Burgundy. My baloney has a first name. It's O-S-C-A-R. My baloney has a second name. Go f*** yourself, San Diego. Run, why? Why, run? Oscar Mayer created a baloney-inspired face mask. Okay, so we have Taco Bell opens a wedding chapel in Las Vegas. We have restaurant band sketchup for customers over the age of 12. Or Oscar Mayer has created a baloney-inspired face mask. What is the fake news? Oscar Mayer's. Oscar Mayer is the fake news. Yeah. C is fake. Jimmy? I am once again agreeing with the guests. I believe C is fake. No, no. You always stick.

23:01No, no. B. B. Restaurant bans ketchup for customers over 12. You said you know that. It happened. Yeah. Fort Myers. A restaurant called Liberty. He says he knows that it happened. How can it be fake? It clearly didn't make Google. What was it in the headline? It didn't make Google. It wasn't in the headline. It was the inside coverage story. By the way, he didn't just say he read it. He dropped the name of the restaurant. Yeah. So, all right, well, we're not sure. It may be fake. We're not exactly sure. It's now a headline. We have now created a new headline. You created a new headline? Yes. They actually banned ketchup from everybody.

23:36They did? Yeah. Why? I don't know. People from Europe. I'm telling you, yes. What about ketchup on hot dogs? Is that okay? I don't know. It's like, how can you have a hot dog without ketchup? You put ketchup on a hot dog? Of course. No. What do you mean, of course? Most people put mustard on a hot dog. No, ketchup and mustard. I don't think that that's a truth. That's a lie. I don't know. I don't know what the hell it is. All right, but let me just tell you something here. Amir, you may not be able to spot the fake headline, but actually, I think you did spot the fake headline. Amir, you spotted the fake headline, but you know what?

24:10But that's exactly what spot on does for operators. Every single day, Jimmy, except with real numbers. Real times. I have to read this whole thing again. Please don't make me. I can't read that anymore. That's ridiculous. Let's go to hot or not. Julie, don't make me read power. It's like that. It sounds so funny. All right. This is real, though. You want to get serious? This is serious. This is no joke. Let's do it. Spot on is like, Jimmy, how serious is spot on? I'm going to go with serious. It's serious, right? By the way, they don't take themselves so seriously. They take their work. No, they take their work very serious.

24:49They take their customers very seriously. Right? Totally. You know who likes spot on? Mud Puppy. Mud Puppy. You know why? I call it the puppy. The puppy. The pup. The pup. All right. Hot or not, are you ready? Yeah. All right. Ketchup on hot dogs. Is that hot or not? It better be hot. Very hot. Very hot. Are mocktails hot or not? Not in Tennessee, not. No, I would imagine in Tennessee they're not. That's probably frowned upon. Protein everything. Is that hot or not? Hot. Pickle flavored everything? I don't know. Maybe in San Francisco. Yeah, see? Dipping fries in a Frosty. I don't know where that's fine.

25:29You don't even know what that is. Julie, you got to know where a guest is. I mean, I don't know. It is dipping fries in a Frosty. We were doing that at Duke's in like 1990. It's back, baby. Private dining clubs. Is that hot or not? And Naples, very hot. music festivals turning into food festivals hot hot jimmy what are you going with i want to go with the private dining clubs because i actually feel this is something that we're seeing all over the place oh wait different different private clubs for different venues different vibes but there's no question to me i'd like to hear what you're thinking about why it's catching on the way it is why it's so hot but it seems that no matter what type of club it is it seems like people want to feel that connection, be part of something, some sort of, again, be seen.

26:22Special? Well, they want to feel like they're part of it. Unique? I think in a K-shaped economy, anytime you can charge people for something I don't give a s*** for, they want to pay because they want to be at the end of the K. Right, at the end of the K. I like that. Like, can I charge for a ketchup? Give them a chance on the upper side of the K. So would you be okay if I gave you a hot dog here in Chicago, and I charged you extra for ketchup? Only if not a lot of people can get the ketchup. Only if not. Well, apparently you can't get ketchup on a hot dog here. See, basically, what you just told me is like, it's a black market.

26:58You go into Portillo's, you want ketchup, and they're like, we don't do it. Outside. I'm eating the alley. I got ketchup here. Jimmy's got a one pack. I got a two pack. You get the whole thing with the pump? Buy three, I'll give you five. Yeah. No, no, no pump. People take too much ketchup. I think it's a whole business for you. I got to ration it out. I love it. All right, Jimmy, I'm jumping into the branded quick fire, okay? Amir, are you ready for the quick fire? Let's do it. What's your favorite go-to dish at Mud Puppy that when you go there, if I say I'm going to Mud Puppy, I got to order?

27:26What is it? What are you getting? The Wagyu Burger. What makes it so delicious? So juicy. I love it. It's so juicy? Yeah. The Wagyu Burger. I apologize. You said the Wagyu or the Wagyu? Wagyu. Wagyu. Maybe the whole puppy feed. Yeah, the Wagyu. The Wagyu Burger. What's your favorite food city in the world, Amir? Oh, my God. That's a hard one. That Tel Aviv, man, that's hot. Yeah, Tel Aviv, New York City, Chicago. There we go. Sometimes I got to help the guests. That's what I do. I'm a man of the people. I accept help all the time. I'm a man of the people. What's your Uber rating? Uber? Yeah. I try not to use it if I can.

28:02You don't use Uber? If I can. That sucks. All right, you go out. You're drinking pretty heavy. You're stuck in a bar. There's no one there. Do you go over? Don't have a choice, but I try not to. You try not to. Man does not like Uber. What about Lyft? You like Lyft? Same ****. Same ****. All right. How do you take a bagel? Amir, you come here from Israel, you go down to Miami. How does a man like you take a bagel? Cream cheese and Lux. What kind of bagel? Is it an everything bagel, an egg bagel? No, I'm an everything bagel. Everything bagel. Everything bagel. But let me ask you something. When you were younger, you're 15 years old.

28:36Were you eating an everything bagel? No, plain. Plain. You have to mature into everything. Totally. You don't go right into everything. No, you start with plain. Yeah. Then you go maybe. Maybe a poppy. Poppy. Maybe a sesame. Yeah, yeah. Onion. Onion? Yeah. Not as a young child. A young child would never have onion or garlic. Or, and then the chocolate chip bagel. Jimmy has a real problem with you now. You don't do chocolate chip. You don't do blueberry. In New York, you don't. In Miami, we did. Well, that's not a bagel. That's a muffin. Yeah. You put chocolate chips in a bagel. It's a muffin. Or it's a donut.

29:12It's a chokership donut. Yeah, yeah. Yeah, that's not a, all right, listen, is this quick enough for you, Julie? Right. Is a hot dog. I thought you were going to ask me about kosher pizza. Is pizza kosher? If it is, it doesn't taste good. Then why can't it taste good? I don't know, it just doesn't. But what's not kosher about pizza? I don't know, the cheese. What do you mean? Cheese's got nothing.

29:34Amir Harpaz: I had the second best slice of pizza I've ever had in my entire life. Were they kosher? In Israel. Really? Yeah. It doesn't have to be kosher if it's in Israel. But how can pizza not be kosher? I don't know. If you put bacon on it, I suspect. If you put shrimp and lobster. The milk's got to be kosher, right? Oh, I don't know. I just thought that if it doesn't have any, Jimmy, do you have an opinion on this? Mr. I don't eat two meats on a burger? No, you don't do two meats. Jimmy, you don't do two meats. It's not two meats on a burger. I just don't do two meats on anything. You don't do two meats.

30:02So he won't have bacon on a burger. So wait a minute. I've got to ask you about your two meats thing. So like. You asked me at a turkey club. Hot dog, you won't put bacon? No. Or chili? No. Chili? On a hot dog? No. You won't do a chili dog? No. You've never had a chili dog? I thought I'd never had it, but I don't have it anymore. A chili dog? I don't have it. I remember a restaurant in my town, it used to be called What's Up Dog? And it was like dogs with like everything on it. And it went out of business. Great concept. Really? We're going to bring that back. Yeah. We're going to bring it back.

30:35I see you.

30:36Amir Harpaz: We have no breaking news. Oh, there's breaking news? Hot dogs are already two beats. There you go. Am I missing something? Unless it's all beef. Oh, Jimmy. That's like a sausage, like a meatball. Jimmy's been eating multiple meats his whole life, and he didn't know it. It's all processed. Yeah, Jimmy, it's all processed. No vegetarian. Well, let me ask you this. Is a hot dog a sandwich? No. It's a hot dog. It's a hot dog. Is it a hamburger a sandwich? No, it's a hamburger. I'm liking this guy. Is tuna on rye a sandwich? Yes. Bagel and lox a sandwich. No, it's a bagel and lox. What do you mean it's a bagel and lox?

31:18It can't be a sandwich. It's a bagel and lox sandwich. I like this guy. No, no, I don't. You can't call it a sandwich. Let me ask you this. Sandwich is something you get at the airport in this plastic bag. Only in an airport. So you can only get a sandwich at an airport. So if I go to a deli and I say, hey, listen. Then he can get a beef sandwich at a deli. Not turkey. Turkey, yeah. I'll go with that. I get 30. You're so mad at me right now. All right. Listen, what's the last thing you Googled?

31:47Probably AI training. AI training. Okay. What is the best point of sale system in the world? Spot on. Thank you. Julie, was that okay? You didn't even put that down here. I had to put that with it. Uber rating, cross out, Uber rating. It's got receipts. What is your spot-on rating right now? Are you a spot-on master? Have you been? I don't know how to use it at all. Oh, you don't? I don't. He's a 10. He's a 10, goddammit. Yeah, but you're like a Jedi. Yeah, it's like, you know, it's like, I know how to read the reports. On the highest level of spot-on, you're called a Jedi. I'm not there yet. All right, but you're getting there, though.

32:28All right, listen, that's enough of that. Jimmy, take us home. I can't even read any more of these, all right? Amir, thank you for having some fun with us. Yeah, thanks for having me. Really, really appreciate it. love learning about your eclectic background and that not only you are driving mud puppy, the puppy, not only you're a super fan of our friends and partners at Spot On, but you're developing your own AI LLMs. It's amazing. I love what you're doing. And we're going to help sell that baby to Spot On for a very large exit. We're going to talk after the show. We'll talk at our party. Love what you're doing.

33:00You're designing menus from, sorry, using software that you've developed from Research papers. This is an amazing story. Shatsy, if people want to get in touch with Amir, how do they do it? I'll give everybody his cell phone number. What's your cell phone? No, no, no. He's kidding. LinkedIn. I had him. I had him. I had him. I need to protect the guests. I almost had him. Yeah, but if we want to find the Mud Puppies at MudPuppie.com, MudPuppieRestaurant.com. MudPuppieRestaurant.com. And then the hotel is Cherokee. Outdoor Resort. Cherokee Outdoor Resort. if you ever find your way in Tennessee. Jimmy's there a lot.

33:35Can I ask a question? You spend a lot of time there, so you were in Miami half the time. Were you never in this resort? Are you ever there? I am, yeah. I'm actually going in there next year. Between Georgia and Tennessee and Friday. Really? Very interesting, I gotta tell you. I gotta tell you. All right, well, listen. Check out Mud Puppy and what was it called again? Cherokee Outdoors. Cherokee Outdoors. Cheers, everybody. Nice to meet you. See you. Bye.

34:01Thank you.