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Jim Gordon has spent 20 years buying and selling food manufacturing businesses. He knows what people are eating before they know they're eating it.So when he bought Peninsula Prime Seafood and Steakhouse in 2021, you'd think it would've been smooth sailing.It wasn't.He handed it to partners, came home on weekends disappointed, and finally said enough. In November 2025, Jim took full operational control and spent 90 days just watching. Talking to guests. Reading reviews. And when the reviews didn't match what guests were actually saying at the table? He believed the guests every time.Then he rebuilt the whole thing.In this episode, Jim breaks down:Why GLP-1s (think Ozempic) are quietly reshaping every restaurant menu in AmericaWhy the center aisle of your grocery store is basically dyingHow he built a spring menu by asking his servers — not just his chefsWhy guest count matters more than revenue (and most owners get this backwards)The three pillars Peninsula Prime is built on: quality, hospitality, and communi