Rudy's isn't the same as a small shop and shouldn't be compared at all. It's not fair to the small shop or Rudy's.

Rudys has to have product available from open to close. Not when they run out, but when they close the doors at 9 pm or 10 pm. That means timing product to come off for lunch and dinner with a enormous about of that product. The more you make the harder it is to be both great and consistent. They are also way less expensive because they aren't serving prime or Waygu. Most Rudy's are probably cooking for 500-1000 orders a day.

Those guys in the top 50 aren't doing those things. It's a lot better starting product, a lot less volume and it's off the pit and served until it's gone. If that's 1:30 and they close so be it. Because of those advantages their quality goes way up.

Fargos in Bryan worked out a hole in the wall for a long time. They closed when they ran out. Great stuff. They have expanded and moved twice and now are in a full sized brick and mortar sit down place open all day. And their quality took a hit. IMHO that's expected given what they are now doing. It's still good just not quite as good.

It's not remotely a fair comparison.