Customer #1: We're digging into the best item on the menu, your cheese-stuffed potato.

MARC: Oh, you got that right. I had points in my life when I thought I was going to leave the hospitality industry, but I always came back to it.

HATTIE: What do you think kept drawing you back, just the excitement, the familiarity...

MARC: All of the above.

HATTIE: ...your father did it, your grandfather did it...

MARC: It's where my pride lies, it's what I know, it's what I love. It was bred into me. And it's also where my expertise lies. It's like a whole different place for me. It just has a lot of memory and a lot of – I just love it. I just love the kitchen

HATTIE: What business do you think you're in? I mean, you don't just make sandwiches.

MARC: Oh, gosh, no. I'm in the people business. This is about what people do. We provide a lot of hospitality to people. And we serve great food and we have great music. But that's not why we're successful. That's like an added attraction. That's a bonus that put us from a level of success to something so far beyond anything I could have ever imagined. And it's because we are perceived with quality, we're perceived as a good member of the community, we're perceived with integrity, we're perceived as being philanthropic, we're perceived as caring, we're perceived as wanting you here. Our main--the way I could personalize our theory of hospitality is for me to say to you, `I am glad you're here.' How're you all doing?

Unidentified Man #2: Fine.

Unidentified Woman #2: Hello.

MARC: Did you know our hours? Did you know we never close?

Unidentified Woman #3: The hours that are like 26 hours a day?

MARC: Just checking.