Recently had to rma my mx master 3 because the rubber was going away.
On the other hand my mx master 2s fared way better in comparison.

Aww man, Play sounds like it was awesome what a horrible loss.

Covid destroyed a lot of restaurants. Without intimate details of the actual location and history I can only make guesses.

They might have changed hands due to money or an older generation owner might have passed. They might have just changed their business plan all together to stay open.

When COVID hit the first thing that generally happened was the wait staff was let go. Normally for a business that's not a death sentence, but when it happened it happened everywhere and servers were more or less forced to find jobs not serving food. All the skilled labor exiting the work pool's a big deal. It's still rare, 5 years later, to find a restaurant that doesn't have a now hiring sign out front.

Now you no longer have customer volume but you still have a fair amount of wages. You can raise prices but people aren't going to put up with that a lot of them are out of work. You stop ordering the more expensive ingredients. You cut back portion sizes and stop freebies.

Congratulations you're still operating but you're only operating on the name you made for yourself your current menu is garbage. This is the end downward spiral phase. A mom and pop shop will barely recognize their customer base disappearing. You're not going to go back there now, your kids probably aren't going to go back there now. They're going to struggle for three generations from alienating their current customer base.

Even if they could run a marketing campaign and get people to try them again, they're not making enough money to rebuild the shop as it previously was. At this point you either sell it off or take on a financial partner who now has say in your business. If the financial partner doesn't know what they're doing with restaurants you'll have a hard time convincing them to return the place to its former glory.

The best they can probably hope for is that someone like you comes along with fond memories of the place buys them out at a discount managers to hire a respectable cook and a decent weight staff and pours money into the place to bring it back to where it was. Assuming it was even operating at a reasonable profit back then...

Evaluating products based upon quality not being loyal to a brand ca save you a ton of money.

Brand loyalty is taking advantage of the brain being lazy. It doesn't want to reprocess every little thing. So when something has worked well in the past, people tend to grab the same brand. It takes a lot for people to reconsider their choices again.

Once companies break the brand loyalty due to shit performance, it is extremely difficult to get it back. This is why mismanaged brands that have gone to shit, always attempt to rebrand themselves.