When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week, we pop open Logan Circle’s ChurchKey to find out the numbers behind their peerless beer list, discover how many pig heads they go through and get a calorie count on their addictive disco fries.

ChurchKey

Pages in the training manual: 218

Different beer labels that have been served: 1700 draft, 400 cask and 1500 bottles

Beer bottles in inventory: 6,000

Beer-related events hosted since opening: 150

Bottled hard ciders available: Anywhere from 30-40, including options from France, Spain, England, Quebec and smaller producers in the U.S.

Pounds of bottles recycled every day: 60

Beers chef Kyle Bailey has each night: 2, as a way to make it through the list

Pounds of pork shoulder used every week: 90

Pig heads used every week: 6

Record number of tater tots sold in one night: 1,558

Gallons of ice cream spun in house a week: 30

Fig & prosciutto flatbreads sold since opening: 11,097

Approximate calories in an order of disco fries, which are covered with melted cheddar and a downpour of sausage gravy: 1300

New Luther sandwiches available every Sunday: 30 (If you haven’t been lucky enough to get one, it’s buttermilk fried chicken and strips of applewood smoked bacon sandwiched between halves of housemade brioche doughnut with a maple-chicken jus and toasted pecans)