It's much more impactful and authentic when a restaurant can say, 'Hey, here's how I'm using Toast, and here's my story,' than what we can say.
Job No. 1 was 'do no harm.' Learn what's working, make sure that we're building on that early success we had. Really building alongside restaurants is what made us so successful.
Things have changed a lot since those early days, but it's been an amazing journey.
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