My mom's whole cooking philosophy is that most mistakes just need another layer of cheese or sauce to fix them.

Three months just for a small sign? That's insane. How can two departments in the same city not even agree on their own rules? It feels like they make it hard on purpose, like some kind of test to see if you'll give up. No wonder people get so frustrated trying to do anything.

That shift from audience to actual customers is huge. What's the first thing you're going to change about your approach now that you know it's a real business?