Jim, I just got a I just got an alert on my phone and

it says that the breaking news FTC opens investigation into chat sheet.

BT maker over technology's potential harms the agency sent.

Open AI thematic maker of Chachi pt, a letter this week over the

chatbot's, potential harms and the company's secret practices.

So I thought that was pretty cool.

Just a couple minutes ago it popped up and I thought we'd probably use

that as our show opener because this is, all, this show is about ai.

We're gonna talk about robotics, we're gonna talk about the implications

for for the restaurant industry.

And it probably bears mentioning that, you know, for those of us in

the industry who may not necessarily know, The full width and breadth of ai.

It probably helps to know that we're already using it, right?

Yeah.

I mean, personally it's in our phones, so that's one type of AI

that we're already interfacing with.

And I know that there remains a lot of questions, so we wanted to come at it

from a restaurant operators, so viewpoint.

So if you stick around we're gonna be talking about these topics and some of the

things that are out there and some of the things that potentially may be out there.

You know, just because people are talking about it and companies are

making these particular devices, doesn't necessarily mean that

they're, you know, used by a large portion of our friends in the market.

So I'm really looking forward to this conversation.

Me too.

Let's do it.

Let's

do it right after these messages.

Welcome to Turning the Table, the Most Progressive Weekly podcast for

today's food and beverage industry, featuring staff centric operating

solutions for restaurants in the hashtag new hospitality culture.

Join Jim Taylor of Benchmark 60 and Adam Lam as they turn the tables on

the prevailing operating assumptions of running a restaurant in favor

of innovative solutions to our industry's most persistent challenges.

Thanks for joining us and now, Onto the show.

This episode is made possible by e vocalize.

E vocalize makes complex local digital marketing push button easy for anyone.

Empower your franchises with programs that automatically optimize performance

and program spending across Google, Facebook, Instagram, and TikTok.

All from one, easy to use collaborative marketing platform.

To find out more, go to Turning the table podcast.com/e vocalize.

Yeah.

Well, let's start off with, you know, some of the things that we

were talking about before the show.

Because you brought up some really good points about, you know, geez, I don't

know nothing about this, and all I hear is that things are kind of going

sideways with this thing, this chat sheet.

Pt, you wanna talk about the conversation you had with your banker or a banker?

Oh, well, yeah.

Well, first of all, I think, I mean, just to highlight what you just said about.

You know, maybe not being an expert in some of this stuff.

And I think, you know, we talked earlier that we should have some discussion on

the podcast, on the show about the, maybe in, in a lot of cases we're kind of the

dummy in the room and we don't really know all, the answers to some of this stuff.

Sure.

Be real about that.

But talk about some of the things that we know operators maybe should

be considering or, a aware of, right?

Yeah.

So anyways the, banker scenario he's not my banker and I'm actually kind of

glad based on what he told me, but he was talking about how they're starting

to find that some of this AI is, what they're calling they're, saying it's

hallucinating, that it's making up things and you know, we need to be

really careful about about, you know, how we use some of the ai, whether

we're using good things or not, or you know, if it's really applicable

and the term that we used to use.

And it's, funny you say you used to, cause it wasn't that long ago, but that I heard

first when some of this stuff started coming out was garbage in, garbage out.

Right, right.

Good.

And good questions, good information, good data, you know, we'll produce good

response and, you know, adversely the poor side of that will, do the same.

But yeah, now they're, saying that there's hallucination happening.

So anyway, I thought it would be good for us to.

Have some discussion about what's going on with the AI in restaurants so that we can

hopefully provide some, maybe a little bit of insight about what to be aware of and

what, where, maybe to lean in Mark too.

Yeah.

And we wanna make sure that Yeah.

You know, our partner here on the show, our sponsor e Vocalize is one of the

most predominant companies out there as far as marketing is concerned.

So they're taking this ai and diving head long into it because

they see the value of it.

And and our episode with JR Hopwood and Shannon Gwinner from

Smoothie King, she's actually seeing the benefit of this type of.

Informational generation.

But I wanted to start by saying I'm a big fan of this American Life podcast,

and a couple weeks ago they had an episode called Greetings People of Earth.

And there's a couple funny stories in there, and one of which really caught

my attention was this segment by their senior editor, David Kestenbaum, who was

one of the first a group of people who.

Were first invited to open AI to test chat c p t.

And while they were there, you know, it was an interesting concept.

And so he goes into a little bit about what chat C P T is and

what they mean by generative.

So the whole idea is that CHATT PT is constantly scanning two.

And, in their words, guess what the next word in the word string is.

So it's constantly going back and picking up another word and putting

it in next without any real relation to what the other words are.

So there's an, so there's a aspect of meaning that chat sheet PT does not have.

Now he also goes in and was invited to the Microsoft offices because

they wanted to unveil chat sheet PT four to the same group of.

Writers and scientists, and he said it was about 10 or 15 minutes

before he realized that something completely different was happening.

He said, fat GP, PT four, as they were watching this thing, ha now.

Granted, this was when the machine was not even hooked up to the internet.

So this is just all the data that's been pumped into it.

And they realized that it was forming some type of intelligence

and that it understood the word before and the word after.

So it was understanding that.

Context of it.

Now, that's Chachi beat four.

There's chat three che g b t 3.5.

So there's different iterations.

Not only that you know, if you swing a cat around, you're going

to please Pete, folks from peta.

It's just a phrase, don't freak out.

I'm not actually swinging a cat.

But you know, you can throw a rock in any.

Any direction on the internet and find somebody who's talking about

another chat, G p t plugin that you can put into your browser.

One of which really interested me, which was one that would actually create email

responses for you in your own, voice.

Because what you do is you take some of your writing, you plug

it in, and it actually generates.

Responses in your voice or the way that you actually do

it, which was pretty powerful.

And I actually set up a couple different profiles in there.

So I've been playing around with this a lot.

But it seems to me that would be something that restaurant

operators would jump onto because.

No, it's nothing.

You know, Yelp, another Yelp review really, that I have to reply to.

Yeah.

And after a while, you might have come up with all, just all the answers you can.

And so to be able to write responses in your voice and the way that you would

actually speak is a pretty powerful thing.

And again, these are iterations that are happening.

Pretty quickly because it's an exponential growth.

Yeah.

Like, that's scary part of of Terminator when the Ai becomes aware.

Skynet.

Skynet, right.

So there's a, so yeah, so it's, for me, it's kind of convoluted in all the

science fiction stories that I've read.

And so it's hard to piece piece out what's actually.

What's actually true and what's not.

So if anybody's looking for a, quick primer on on, chat sheet, pt and this

idea of machine learning or generative informational processes this American

Life episode 8 0 3, greetings People of Earth is a great place to start.

Cool.

So, okay, so you just got some my, wheels turning here, right?

Let's talk about this Yelp review thing for a second.

Sure.

Why not?

Okay, so I, we keep hearing that technology, ai, generative,

whatever, you know, pick a term Sure.

Is gonna save a restaurant manager time or a restaurant owner time.

Right.

Right.

It's gonna take over tasks, it's gonna do things for you.

All that kinda stuff.

Yep.

The, first thing that went through my mind about the Yelp review, responding

to emails type thing is what happens when there's an email or a comment that's like,

You know, it's a little bit sensitive.

It's, one that needs some delicacy and response.

It's, you know, one that maybe we're trying to save a customer.

I mean, I still think if I was running that restaurant that I would want to

be the one to personally respond to it.

Sure.

And, I'm not, and I'm not meaning to say that this would

do it independent of your input.

Right.

This is not an automatic response, although at some point I'm pretty sure

that someone will add that functionality.

Sure.

But up until this point, you know, you actually have to open up the site.

You have to open up the email, and you can always review it and change it.

And to give you an example of.

Of what's possible, and I just wanna kind of throw this up on the screen, is right

before we came onto the show, I asked Chachi PT to create for me a menu for

a middle American restaurant with short descriptions and it came up with this.

I mean, you probably see this all up and down the street.

You know, it's the appetizers are corn fritters case of Fundido fried

pickles chicken tortilla soup, taco salad, ribs, da So it created you know,

Menus including desserts and beverages based on the information I gave it.

And just to let you know, I also asked it to do a authentic Chinese menu.

And it's got stuff like what it came up with is just crazy.

Let me just quickly bring it up because it's worth it's worth just viewing.

And this all happened probably within gosh 30 to 40 seconds and it starts

off slow and then it starts ripping.

So there's dragon dragon Begin your journey with symphony of tantalizing

appetizers and there's dragon breath dumplings, golden Lotus

prawns Phoenix Nests, spring rolls.

And I asked it for authentic Chinese.

And I, I.

Imperial Jade chicken, lotus Blossom honey walnut shrimp.

I've never had any of these dishes, but it makes me want to

get out my walk and start cooking.

Yeah.

And you know, I think the cool thing about its ability to do that kind of

stuff is, you know, I think that we never want to take the, create the

creative element away from a chef.

Right, right, right.

But if I'm.

You know, thinking about the one comment that stuck out to me if,

and for those maybe that didn't see the screen or couldn't read it, it

actually said these are recommended based on seasonal ingredients.

Correct.

Right.

So, you know, you can look at it and say, what if we said, okay, I need two

seasonal dishes based on springtime ingredients in North Carolina.

I mean, it's gonna help get things moving quicker.

Right.

And I think, you know, just one last comment on that Yelp review thing.

You know there's definitely opportunity to, use this type of, product or,

program to help speed things up.

Yeah, I think my, point with the Yelp comment and, again with, the menu side

of things, is that, We still have to interact, we still have to be involved.

Sure.

My recommendation to an operator would still be, you gotta know what's going on.

You gotta think about what am I asking it or what am I, when am I involved or not?

But it's gonna definitely help

the speed up process without a doubt.

And to, to your point right before we got on, I just went into Google

and said AI for restaurants, and it spit out about 15 different articles.

And one caught my.

Caught my attention and we're getting a shout out from chef Steven Coud.

Good afternoon, chef.

Good afternoon, chef.

So this Nation's restaurant news article is as AI creates Perfect

solutions, authenticity in restaurants will still stand out.

And the point that they're trying to make is my prediction is it is it's

going to be all about authenticity.

Said Peter Newland, chief Experience Officer for Gusano Group, which

operates chicken sandwich chain, bird call, casual dining chains, park,

burger, and homegrown tap and dough.

I think the concept of, dude, this is my real soul, this is

who I really am, is going to be more relevant than ever because

everything's going to be so perfect.

Meaning from from an operator standpoint, and this goes back to one of our constant

recommendations is that for the operators who are trying to be all things to all

people, now's a great time to do a menu review and niche down, and do those

things that you do really, well and forget about everything else because that is

going to be the hallmark in the future.

Meaning that, I'm gonna, I wanna go out and get the best dumplings in

town, and the only place I'll probably get that is at a dumpling house.

And so niching down doesn't necessarily mean that you're limiting yourself, but

you can get really, good and be known.

And that will opt, that will.

For most consumers be more important than anything else.

Yeah.

That the word niche is funny, right?

Cuz some people I think sometimes think about it in terms of,

like you just said, limiting.

When I hear the word niche, I think of specialization.

Yeah.

Perfect.

Well done.

Yeah, because that could that could actually be for somebody.

I know lots of chefs who be like, well, I don't want to be honed in by that.

But that specialization is so important.

Because it's what you get known for and you don't need ad campaigns for that.

People will start talking.

Totally.

And and to your point about all the applications that can an article in

Forbes says, you know where it's really.

Where it's really hitting right now is in QSRs.

Because of course, that operating system might be a little bit more simpler.

There's not very rarely is there full service.

And so there's places where that can really come in handy, you know.

And a lot of the other articles I came up with were from companies that

actually are producing these types of programs, you know, reduced diamond costs

labor costs You can dial in an A one specifically to your to your operation

by the data points that are available.

Yeah.

But you know, to get started, they say, here's a couple things to know beforehand.

You start looking to adopt AI in a practice.

Know what you wanted to solve.

You know, make sure you've got the right data and technologies to

support your projected use case.

Have an idea of what you want for your roi.

Yeah, because I, happen to think that if you become enamored with that type

of technology, you could spend a ton of money, man, figure out whether

you wanna build in-house team or hire a vendor and, know your budget.

So there's probably some, really good advice there, because it seems like now

the way some folks are talking about it, that it's all things to all people.

Yeah.

You know

And, just what you were saying there about, you know, good information,

know what you're trying to get out of it.

And that's one of the things I've appreciated as we've gotten to know of

vocalize more, is that they have just such a detailed process in getting to

know the business, the information, what the objectives are, and then.

You know, I was actually talking with them with a restaurant

operator a few weeks ago.

About, you know, is this something that we should automate and

just turn it on and lead it?

Or is this something that we're going to, you know, it's interactive and we're

gonna work together with it and we can identify what challenges are and then,

you know, engage with the platform and and the cool thing about what they were.

Their response was, we can do whatever the business needs us to do.

Correct.

If you want us to build something that's gonna just turn on and go

and, use data to make decisions for you, we can do that, which could

be so beneficial to an operator.

But if it's, you know, the type of restaurant or owner or operator

that wants to be involved and wants to learn, and then there's

that opportunity for them too.

And I think, you know, the, I see a lot of people and I, one of

my genuine worries and concern, maybe this is making me sound.

You know, dating myself a bit, but it's, that people are just gonna

turn it on and leave it and think it's gonna fix all their problems.

Exactly.

Exactly

right.

So Vocal has, does such a good job of balancing that

and constantly, you know, going back and analyzing the results.

You know one of the things I thought was just so cool is

the data point about weather.

Yeah.

And the news has been filled with all kinds of scary stuff about weather,

you know, whether it's Vermont with the floods and the really,

bad heat dome that's happening in, the south and Spain is on fire.

And that largest

tornado in Canadian history last

week, two weeks ago.

Yeah.

And tornadoes in Chicago.

There's all kinds of impact.

That weather, I think, is going to have much more is gonna be much more prominent

than whether or not well, we gotta bring in the, we gotta bring everything out

because it's about to rain in two hours.

Yeah.

So a couple of the ways that I think some organizations are using this

or where it could come in really handy for me is predictive analytics.

So what, it took me a while.

So I was in an operation, I was there for six years.

It probably took me two years to be able to analyze the business

to the point where I could.

Effectively order and we changed 40% of the menu every week.

So it was a constant juggle to make sure that we didn't end up

with a bunch of stuff after the course of a weekend or a week.

So I, think that the more it's incorporated into menu sales

inventories that's gonna be a huge aid to a lot of folks.

Again, I was reading a couple articles about how many chefs are leaving.

The industry now.

Yeah.

And there is a, they're just burnt, you know, whether they were working during

the covid lockdown or not coming back and having the whole world come through your

front doors you know you can handle it for a little while, un until you can't.

Right.

So the problem being is that unemployment is so low and there's so few people

out there for a particular opening now.

A lot of restaurants and restaurant companies.

By default I have to start looking at stuff like AI stuff at robotics

in order to bridge that gap.

I was reminded of, you know, the Chipotle commercial of the girl with the big bowl

of, guacamole, you know, spooning it.

Yeah.

And then this morning I came across an article where they're gonna start

rolling out this smart robot called Auto Cado which, takes the same good name.

Which, takes you know, two cases or three cases of avocados, cuts, it,

pits, it, scoops it, dices it and saves about 50 in 50% amount of the time.

So I see things like that as becoming more and more prevalent in the industry.

And not to mention that, you know a lot of, this AI technology is also

getting rolled out in drive-throughs.

Right.

And weren't, you telling me about particular technology?

Tell us about that.

Yeah, so

I was talking with the team from from flu Ito, AI yesterday,

Uhhuh, and they're doing some really cool stuff, like you were

just saying about the predictive.

So the, one that stuck out to me was they, use a, strategy that basically

reads license plates and drive-throughs.

And before the person actually even gets to the, place where they're gonna

order it has already recognized if they've been there before, what they

ordered last time, what you should try to sell them this time, what you should

recommend, and so on and so forth.

So I can't remember the stat but it was a substantial, you know, double digit,

10, 15, something like that, percent increase that they were finding an

average guest spend using a technology because you're basically, you know,

you already understand what this person likes and wants and you have a chance

to recommend it to them before they.

You know, even get to the window.

So some really cool stuff that they're

doing.

Yeah.

That, that customer data collection is really important because one

of, one of the other areas in which there's making advances in

AI is of course loyalty programs.

Right.

Being able to automate the process of reaching out to folks when

it's their holiday or typically their anniversaries or birthdays.

Again, something that would take a restaurant manager going through

the roles and how their bookkeeping is for that particular joint Yeah.

To be able to find it.

And again, so.

How AI could impact the future of the restaurant industry.

Could question Mark fully automated drive-throughs, automated fruit food

prep and I guess Chipotle also tested a robot that makes tortilla chips.

And there's already on the west coast a fully automated burger

joint, which is pretty interesting.

Automated food delivery.

And so ch GrubHub and some of these other online delivery platforms are already.

Leveraging AI just in a little menu that you see, right?

Because I went on it the other day and all of a sudden it's popping up all this

stuff into my face and I'm like, oh, I didn't, yeah, because I had ordered that,

you know, six months ago or whatever.

Yeah.

So it's a powerful thing.

And yet it might prove either cost prohibitive for some,

for smaller organizations.

It could be that, you know, if you skew a little bit older with your

clientele, They're not gonna get it.

Yeah, Or there, there may be a little bit a little bit tougher thing.

But Jim, what do you think about an idea of like, it being able

to write a better schedule?

Because this is something you talk about a lot.

Yeah.

It, you know, I think it's, interesting.

There's, definitely opportunity there.

The, generative scheduling, you know, type thing is is an opportunity.

I, think that some of the, challenges that exist are.

Are personality based, right?

You know, you can look at all the data points like sales per labor hour of a

server, or covers per labor hour of a business, or you know, percentage of

sales that are upsells or, you know, whatever those different metrics are

that a person might look at in terms of a, salesperson or a servers from a front

of house perspective, their ability.

But it's still never gonna be able to, or maybe I shouldn't say never, cuz.

You know we're, probably never's not a thing anymore, but where I see the

opportunity for management to still be involved is making decisions on, okay,

should I put this person in this section or shift or, you know, time of day or

whatever it might be, because of the way that they interact with people.

That's gonna be the hard part to, to replicate.

But I think doing 90% of the schedule for sure, yeah, doing

90% of a back house schedule too.

No problem.

You know, and so yeah, I think there's, lots of opportunity there

Again.

You know, garbage in, garbage out.

So what are the metric, you know what's, the input like are, we putting

in such information as you know, very strong bartender or position

one that this person has had?

And so I guess it's all depending on what that initial those data points are.

Well

And,

one way that it could benefit the b from a business perspective is it could

identify something like, The industry standard for a full service restaurant

in the United States is 8% of their hours are overtime hours, uhhuh.

So we've identified that you're currently operating at 12%.

Therefore the platform could work on lowering overtime hours.

I mean, it could do things like that for sure, and that would

benefit the business in a big way.

One of the things I came across was ai and for.

Most of us when we've been online, we've encountered a chatbot.

Right?

Which is really cool.

It's that little thing, it's down in the corner and you click on it and it

answers a, range of questions, again, depending on the answers put in.

So one of the ways that an operator might want to dip their toes in the water

is to add a chatbot to their webpage.

Right.

And there's another phenomenon called AI phone answering.

A couple reports said that 83% of customers will move on and find

another restaurant if they try to call and get voicemail more than once.

Yeah, 83%.

So that's why a lot of restaurants are adopting technology.

IPhone answering can take messages, make reservations, add a guest

to the wait list, are even answer commonly asked questions.

I think what you're chatting about is what we were talking about

earlier in the, you know, before we jumped on around that phone answering thing.

I mean there's, massive opportunity just to help filter conversation that way.

And some restaurants have already started doing that.

Right.

And it's, when I was still in operations we, played around with that.

And this is years ago, even pre pandemic, but it was saving hours and hours a

week without having to have person, a person there waiting to answer the phone.

There's so many different ways that we can, you know, consider using ai.

And I think the, what Adam and I really wanted to make sure that everybody

listening was sort of understanding was that, you know, take the dummy

in the room kind of approach right?

And, really sort of sit back and think that we don't know all the answers

to this stuff and, really think about what the objective is, right.

The writing of the menu thing is such a good example.

You know, think about what the objective is and, really go from there.

So my recommendation and I, know I speak for Adam on this too, is that,

you know, sample this type stuff, play around with it, get involved, ask lots

of questions and, I think just don't rely on it to run the business for you.

But get involved for sure.

And you know, again, we talked a little bit about a vocalized being

a, resource that does really good, a really good job of getting.

You know, people who want to get all the way there from an automation

perspective can do that, but they, the biggest takeaway that I had from hearing

Shannon from Smoothy King on the show a couple weeks ago was, I mean, this

is the CMO of this company or the VP of marketing for a massive company.

And she was even talking about more involved, the onboarding

is detailed, we're learning, you know, and all that kind of thing.

So so much good opportunity there.

I wanted to ask what scares you about this whole thing?

Well I'm, a, I mean you, know me well enough to know that I'm,

a very relationship driven person.

I'm, very much about, you know, that people are the key to our industry

and, hospitality is about people.

So I think that's my worry is that.

You know, too many operators might very quickly just go, robots and

AI are gonna solve all my problems and lose the human element.

Now there, there are really good examples of concepts that can work

really well, basically with no people.

You know Stratos more Hogan and the Brooklyn Dumpling Shop.

I think they have one employee that works at a time.

And basically it's just to make sure that the equipment is wor working

properly as far as I understand.

But they're fully automating, you know, a dumpling shop like you were saying.

It's funny that you reminded me, but my biggest fear is is just losing

the human element of, hospitality.

Yeah.

What's yours?

I guess I would say that this set it and forget it type of mentality I think is

probably the first place I would go to.

To define the problems, I guess, right?

Because so much, again, our oper, our operations are busy.

We don't necessarily have the time and the day to to micromanage this process.

And I think at the very beginning it needs that.

I remember Shannon was telling us that when she started working with

e vocalize, it was like, what, six or eight weeks of just Yeah.

Data compilation on a whiteboard and figuring stuff out and dropping it off.

So it took somebody that wasn't, Frontline in the operation to sit down and get

that stuff and then roll it out in a very, small scale to their franchisees

to figure out what's working for them.

So it might be a three to four month process before it actually sets.

The other thing that I wanted to mention is, you know, when, so V came along,

which was which is a cooking process by which, you know, food is bagged.

And an oxygen, less environment and then cooked in a water bath, a

low temperature over a long time.

I love my cv, which basically pasteurize the food.

There were restaurants in, France that all of a sudden in the back of

the house, it was a big pot of water, two cooks in a pair of scissors.

You know, and everybody was kind of crapping all over that saying

that there was something missing.

And I.

You know that was contradicted by the fact that they were always busy.

Yeah.

Because the food, was consistent and they were doing a great

job in the front of the house.

So your point about hospitality is incredibly important, and that's why

I've come back to that article by Nation's Restaurant News about it.

Authenticity is job one for us, and it always has been, and it never will.

Yeah.

And so cool.

AI's a AI's in the restaurant business and, is here to stay great.

It's an augment, it's a tool.

It's something that we can bring to bear to better manage the overall

environment, but it'll never replace authentic authenticity, creativity

passion, even though I use that word very Yeah, a passion is, it can

sometimes be a bad thing especially for somebody who sacrifices everything

to see their passion realized.

And there's plenty of chefs out there who have have.

Have suffered under that.

And yeah, it maybe not treated their people as well as they could because the

mission was all that really mattered.

And I put my hand up and say, for a portion of my career, you know, I was

that person who yeah, you know, would sacrifice almost everything to, make

sure that perfect plate went out.

I regret that time.

I, regret the fact that I didn't early in my career understand

how important the human.

Element was, and taking better care of my people because that

was something that became a hallmark of mine in my later years.

Yeah.

So at least I smartened up flew.

Right.

So, you know what, I'm just thinking here and, just on your note there about the

passion side of things and hospitality and, you know, getting so caught up and

wrapped up in whatever, in the perfection side of the, business or whatever.

Right?

Maybe, and this is a whole nother conversation for another day, but

just kind of in, wrap up here.

Maybe one of the things that we haven't talked about is that AI is gonna allow

people to focus more on people and hospitality because they're not so

worried about some of that other stuff.

Ah, no, that is a great point because anything that frees

you up so that you can be more present to your staff and to your

customers, I think is a good thing.

But to your point I'd probably have to Approach this a little judiciously and

not be so, enamored by the technology that it's like, oh, it's gonna be my,

it's gonna be my, fix for everything.

Because p o s companies have done a really great job at being able to produce

more and more data to the point where, you know, it's paralysis by analysis.

So it's sometimes a good thing can be.

Can become too much.

And so there's a sweet spot where I'm getting just the information I need in

order to make great business decisions.

And the rest of this can get compiled in other ways.

So to, to rely on the technology as, a way of making my business more profitable

or or grow my business, I think is a step too far, at least this point.

Agree.

Cool.

Yeah.

Excellent conversation, Jim.

So happy always so grateful to be with you as always.

And I want to thank everybody all our listeners and continue to

make turning the table, one of the highest rated restaurant podcasts

in the nation, certainly in Canada.

And we're grateful for the support.

So please, Share the show, tell a friend, and until next week, see you.

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I did the wrong one.

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