Is your food cost taking a hit with the crazy supply chain issues?

How many more times can you raise prices without losing customers?

If you're nodding your head yes as I say that, then we got a show for you.

You're in for a treat because we've got Kyle Inserra waiting

in the wings and he'll join us in a studio in just a few moments,

My name is Adam Lamb and I'm here with my co-host Jim Taylor.

We're dedicated to bringing you solutions to the hospitality

industry's most persistent challenge.

We ask that you share the show with someone you care about who can find this

information useful and leave a review.

Links to the videos and any other things discussed in the show can be found

in the comments and the show notes.

And this is episode 133.

Morning, Jim.

Morning Adam, how are you?

Great.

How are you, pal?

I'm good man.

It's good to see you.

Good to see you too.

We're really excited about having Kyle on because he's such a

powerhouse in this industry.

Kyle's a recovering restaurateur.

He's hosted a national restaurant owner's podcast, and now

the Restaurant Idea Factory.

Kyle joins us to talk about ways that restaurant owners can positively

affect their customer's experience without raising prices, while at

the same time increasing their profitability without sacrificing

their staff's value proposition.

And man, isn't that last one important.

Yeah, it should be an interesting discussion.

I think Kyle, get insight for us.

Kyle, how you doing?

What's up guys?

How's it going?

Hey.

And so Kyle, I would like to ask, how are you really?

Ooh, tired.

You I'll be honest with you, you caught me mid.

Opening up a Celsius right here, which is like a sugar-free energy drink.

And I was like, I better hold off on opening this for a good set.

Yeah.

I dunno.

I'm Hey man, as long as we can see what the can is, you can open

it all day yet is an opportunity.

You don't let us see what it's

Celsius.

See your next podcast.

There you go.

And every show we throw this this graphic up courtesy of

our friends@chaco.org using.

Meat temperature to gauge emotionally how you're doing,

which I think is pretty unique.

And I know that there's a lot of folks out there who are starting to adopt this

in order to get an idea of what the temperature is like in their operation.

And there's other things like it I got Your Back program, which is similar

to this, but again, it's this idea.

Being proactive about people's emotional stability when they're in operation

and creating a safe environment for actually to speak out and like

really tell you what it's like.

So what temperature are you, Kyle?

What do you think?

Let's

see.

I am, I'm probably somewhere between medium rare and medium.

Fantastic.

Any particular reason

why?

A lot of reasons why.

I, dude I a number one.

I love talking about restaurants right now.

I love, honestly, this is perfect because I was negotiating an LOI

with a landlord just prior to this.

Anything, almost anything's better than that.

Yeah talking with you guys is definitely made me more content

and relaxed and fantastic.

Maybe yesterday I was more on the medium well, Yeah, I would say somewhere

between medium or medium today.

Great.

Mr.

Taylor, I'm glad to hear that you're not saying you're stressed

or scared or I'm scared, irritated that you're talking to us.

That's good.

I make for good content though.

Yeah.

Yeah.

I'm I think I'm rare today.

I'm feeling pretty good.

Excited about this discussion.

I.

It's always a pleasure to get a chance to chat with Kyle and really

encouraged about what's going on in the restaurant world right now.

It's, I was read some pretty good stuff the last few days.

Have lots of good discussion with with some operators recently.

How about you, Adam?

I I gotta say medium well and that's probably due to more of a physical

condition than anything I got.

Let me see.

Three back surgeries thanks to the hospitality industry.

Yay.

And probably looking at a fourth, and I'm doing everything I possibly can in

order to mitigate that and get strong so that the recovery time is is short.

So just dealing with that.

But again, I'm really hap really jazzed to be here and

to get in this conversation.

Why don't we, Let's go.

Kyle, I under, I'm sorry.

Go ahead, Jim.

No, I was just gonna ask Kyle, what's, I just wanted we were

talking about the temperature thing.

I was just gonna ask him what's your temperature gauge on

the industry right now?

What do you think?

I know it's crazy.

I was having this conversation yesterday with a buddy of mine who

works peripherally with the industry.

And then I had another same similar conversation with somebody who works

more hands on with the real estate piece.

Same sort of niche that I'm in.

And in New York, like we were in the city yesterday is packed.

You can't get reservations, you can't.

Lunch is packed.

Dinner is packed.

The city is buzzing.

Where I live in the suburbs same deal.

The restaurants the good ones are still humming.

I'm optimistic about the industry.

There's some still like rumbling stuff about what's happening in Midtown

New York in regards to the office lunches are not quite as, Busy,

particularly on Mondays and Fridays, people are doing their own thing.

But in other parts of the country, I'm hearing good things.

I it's frothy as I would describe it in terms of activity a lot of

inquiries, a lot of, hey people that I reached out to that didn't,

weren't at the time reaching back out.

People looking for new opportunity.

There's a new wave of vacancies that are coming up.

It's, I still we're, I still feel like we're in a little bit of a shakeout

phase when it comes to who is still hanging on to some money that they owe

the landlord from the covid time trying to make it work with the labor piece.

But I definitely feel like it's gotten to be less, but I still

feel like we're kinda like at that next level of sifting through.

Yeah.

Interesting.

Yeah.

So what the thing in the news that I keep seeing in the last few days is that all

of a sudden the first piece that I saw that led to some of this was that it's to

the forefront now that the restaurant industry is the one of the largest

employers of people in the country, again, in the US and same in Canada.

And now they're basically, I've started to see some articles and things in the

news the last few days saying that some of this labor shortage is almost gone.

There's, you ask an operator that, and they might say one thing, but in terms

of statistics, they're starting to say things like we're almost back to the

same level of employment that, that they were pre pandemic, which is really

interesting.

Yeah, I've heard that too.

I've heard that I've heard both sides like, Hey, no, you know what, we're good.

We're rocking.

And then I keep hearing it's again, to me that.

The folks that are talking about having a labor issue, I think you

gotta internalize that a little bit and see what's going on there.

It's not always what it seems as you guys know.

But I think the ones who've taken that opportunity to look themselves

in the mirror and say, okay, we gotta figure out how we can be

a better be more attractive.

And they did.

And they're getting those people.

And I think as somebody in the hospitality industry, the opportunities are.

It immense opportunity.

Showing up is 90% of the job right now.

And if you're looking to build a career and skyrocket up to some sort

of corporate level leadership position, that is cut in half now, I think.

Sure, yeah.

You put hustle

in.

Yeah, for

sure.

So I'm curious, Kyle every time anybody's, so if Covid

was like the calling of the.

And thinned out the operators that maybe didn't necessarily understand their

business very well, or maybe they weren't restaurateurs to begin with or whatever.

So is there a common theme that you're seeing from those that actually

survived the culling and like you said, are just like Hammer now?

I think the ones that have survived have taken that time to assess

what was not working for them.

And to be honest, I think they've.

Trimmed what they've had to do.

That hard look in the mirror and say, yeah, you know what, maybe we don't

need to do this, or maybe we should re this messaging needs to change.

And they've walked that hard path of it's me.

You know what I mean?

There's only so much external, if everybody's going through

the external stuff, then the complaining that you're doing really

is an echo of what your problem.

So you're, I don't have staff.

Okay.

Then it's probably You are, we are not, sales aren't good.

Okay.

Are you doing anything to try customers?

Does your food taste like shit?

Oh, sorry.

Does your food not taste great?

Likes it's, you have to look at it and I think they've, on

their menus, they've focused on.

Technology, personalization, the guest experience and they've I think

that's why people are coming back that that's what I think they've done, but

it's not the external issue anymore.

I had a poll on LinkedIn recently that asked con professionals what do you think

is holding you back from your dream job?

And one of the, one of the options was not enough opportunity.

And that ranked really high in responses.

And I was shocked by that because I know from as Jim and I and

you do constantly looking at what's happening in the industry.

And every time I get an email from Indeed for job opportunities for

chefs or corporate chefs or whatever, that list is so fucking long, yeah.

So I'm trying to figure out, okay, either you have an idea about at

a position that doesn't exist in reality or that you can't I couldn't

understand why they were so focused on not enough opportunity when in fact

there seems like a huge opportunity.

Maybe it's they don't want to lessen their standards or go

for maybe a healthcare job or what.

And it was just weird for me to get those responses and to try to deep understand

deeper what's holding them back from that.

Do you know what I mean?

Yeah.

It certainly sounds like that's, The opposite of what we're talking about.

Like people are saying, there's, the restaurants are saying we

don't have enough people to work, and the right they're saying

there's not enough opportunity.

Then there's a communication disconnect.

Yeah.

People are saying, we need people.

It seems like that shouldn't be a concern.

Yeah.

I'm shocked that

response as well.

Yeah.

It's interesting.

I think I was having a discussion with somebody about this the other day.

Some of the interesting change that's happening in the industry is, so there's

companies that are putting out these postings saying that they've got these

positions available, this opportunity available, and some of the people that

are applying for them, maybe they think they're ready for that opportunity.

If the company doesn't see that they're quite qualified yet, cuz

they have a lack of experience.

The company's looking for a certain.

Individual that may not even exist in the industry anymore because

they're off doing something else.

And so there's, you're right.

I think collar's that, that disconnect or the person who's looking for the job wants

to have a hybrid work model and work from home two days a week and they're looking

for somebody in the hospitality space.

Sure.

It's, yeah.

I think it's in an interesting state of sort of transition flux,

but, and I think so long it was, I think it's in.

One of the not a ordained book or restaurant, man, one of those like

books that, it was like the thing about finding line coats was it used

to be like, Hey, go around the corner and when they're on the break and be

like, Hey, how much he is 15, right?

I'll pay you 16.

Do you want to come work for me?

Yeah, sure.

But now that approach doesn't work.

And it's not all about the money.

And you're not actually taking the time to find out like, Hey,

what do you want from this?

I'm looking for something flexible or I can only work lunches because I got

a kid, or I gotta pick 'em up at three and I can't figure out the, whatever

the, you gotta just be more involved.

But I think figuring out like what that person needs.

And I also think looking outside of the industry, like particularly for

front of the house positions, hiring those personalities that somebody could

be working at a bank that has a sure tremendous op, a tremendous personality,

and Hey, looking for something else.

And yeah, you never know.

I think that it's.

You gotta look at all your options

your ha your happiness.

And job satisfaction might necessarily mean that you take all those skills that

you gain with the hospitality industry and step outside and do something else.

I, in my own career, I took a sabbatical twice and every time I was

able to come back, more focused, more energetic more grounded cuz I was

taking coaching courses and things like that in order to make myself.

A better supervisor in the space of creating a safe and welcoming

environment for my staff.

So stepping outside is a great way of actually taking time to reconnect

with your core values and figure out do I actually want to come back?

As a matter of fact, I have a brand new client who's trying to figure

out where she wants to come back in, in the space and we also have to

hold open the option that maybe she doesn't get a job in the industry.

Yeah.

Yeah, it's it's definitely a unique time, but I think, I don't think you

can approach somebody with a situation that is not yeah, nothing will

be will seem like it's too crazy.

So if you need to make it work for you beyond whatever the compensation

is, figuring out the dynamic of the job and how you can fit in the right

employer will be understanding of that.

So maybe there's the lack opportunity in terms.

People not understanding that you need to get this feedback from the applicants.

I know that Jensen on, on, on the riff show, he was talking about

how there's this whole issue of putting the ad out right?

And people are not coming in to for their interview.

And when that happens they're kinda like, now what do I do?

I have the ad out there here and no one is showing up.

So he does this thing where hey, he get texts, gets him on Instagram

or sends him a text with a video that says, Hey, this is Jensen.

Just wanna remind you, I'm really looking forward to our interview

tomorrow, et cetera, et cetera.

And that is when he starts to realize that connection is holding

them accountable for that meeting.

Correct.

So I think you gotta get creative.

Gotta get

creative.

Yeah.

For.

So what switching gears here a little bit, Kyle, what do we

wanted to talk a little bit about that value proposition of the customer

and the service experience, right?

What's talking about this have your finger on the pulse and be understanding

what's going on in the business.

What kind of cool stuff do you see going on, whether it's in your area of the US

or the bigger market in terms of customer.

I've noticed a lot more personalization, a lot more attention on the technology stuff

and being able to leverage that data into an experience, a digital experience that

translates into a in-person experience.

So whether it's acknowledging when the last time you were there or understanding

when you know that you order a certain dish or get a certain glass of wine

cuz you have that information at your fingertips now, I think it's ultimately,

Turned into that merging of those two worlds, the meshing of those two worlds

that like, hey, we have the information, we have the data to, to see when you made

the reservation, when the last time you were here and we're using it to really

create this experience for you in-house.

I, that's why I see these groups doing it whether you get a text reminder or.

What have you.

It's an opportunity to create that digital hospitality connection with

somebody that, that when we were coming up, you can only get in touch

with people when they came in the door.

Now you have this ability to realize Hey, Mr.

And Mrs.

Smith come in every Tuesday with their kids, who, oh, by

the way, just got accepted to Harvard that I saw on Instagram.

And if you can say, Hey, here you meditate.

Thanks for coming back.

By the way, I just wanted to congratulate you guys.

I saw the news So powerful.

Any Meyer didn't dream of that ever.

And it's right.

It's a way to do that.

And I think true, the groups that pay attention are doing are nailing it.

Yeah.

And what's your take?

I just think that personalization is so incredibly powerful.

Yeah.

It blows me away.

And the technology gives us the opportunity to do that all the time.

Yes.

Whether on whatever platform and connecting with not only our

customers, but also potential employees and associates.

And the smart operator will go where their, where that clientele and

potential associates are, whether that's TikTok or LinkedIn or whatever.

Kyle, I'm just curious, have you seen a lot of operations nicheing

down, like taking a look at their menu and saying, okay, it's every

time we're try to be all things to all people, everybody's pissed off.

And so have you seen like some operations nicheing down to like

their most powerful offerings and just putting their stamp on that?

I haven't I have seen a lot of concepts as a guest tighten things up.

Like I have noticed, we were at a restaurant here last night and my

wife and I looked at each other.

We go there fairly frequently since they opened.

And it was like, Hey, the, this menu you change, it didn.

Like smaller what?

The same size menu, but something looked like a change.

And I went back.

I had of course taken a picture of one time I was there.

They did, they remove one item.

They removed like one item from every category.

But it didn't I, only me, I like only I would notice that.

They wouldn't notice that.

Their average guest wouldn't notice that.

And that's smart.

Now it's a John George restaurant, so he knows what he's doing.

It's a very scaled, it's a very, it's.

Michel, it's not that level.

It's a top.

Sure.

Yeah.

It's the same mindset.

So you can't I say it all the time, Michelin Star is not what you are.

Fantastic.

But look at what they're doing.

And that is, you can apply it on some level to your operation.

And again, that's something only a maniac like me would see.

But I think if you really start to look at things and as an operator

and say, Hey, we are in a situation.

We need to make more money.

So we either have to drive more sales or we have to cut expenses.

So let's start there.

And I think that's where these guys are having some success.

Yeah.

Interesting.

Okay.

So your comment about information and data.

I was, I had a really good discussion the other day.

QR codes.

And about how there's this, I'm starting to definitely see, and I

think in a lot of the markets, this like sort of shift back to the

nostalgic people want a handheld menu.

The customer wants a menu, the guest wants a menu.

And a lot of operators are saying traditionally in restaurants

it's part of the seating process.

Sure.

And server can walk you through it and all this stuff but then you get the

biggest, most successful companies are.

No QR code.

Yeah.

So I don't know what's your thought on that?

Do you need a menu in your restaurant for, from a value proposition for a customer?

Or is it, is the smart thing to stick with the way you can get the most information?

QR code?

If there was a QR code last night at this place, it would've been

a little, it would've definitely impacted your experience.

I think, like I said, it's not John George pricing is not that type of

thing, but They have a little bit of an elevated experience to it.

And if they were just like, oh, hey, scan the QR code and the plexiglass thing

on the table, it would've definitely to me cheapened the experience.

And I also think, to me again, personally, if they had a small QR

code on the window, I also would feel like that's not the place.

I think they have to get a little bit more creative.

Yeah.

But I do think they're perfect.

Certain concepts and certain concepts I would rather, right?

Like you don't need to go up to, I'm not looking for a hospitality experience from

McDonald's my food and get outta there.

And not a knock one, but if you're a look, I'm just feeding people here and

we'd love to provide some sort of value.

That value could very well come in form of a QR code.

Yeah.

Some people will be like, just, I don't want to talk to you.

Let me order my beer and my burger and my.

Sure.

And sit out here by the patio and I'll, and bring it all out to me.

But yeah I don't think it's a universal application

and it definitely serves a particular market.

It's, I think it's awful hard to do a menu tour for a server on a QR code.

We were in we were in Whistler ski.

Last week and ended up at a fairly nice a little bit above mid-grade restaurant.

Not fully fine dining, but the first thing that I noticed

actually was speaking of where the industry's at and just finger on

the pulse, the pricing was insane.

Everything is, they just, they're taking a advantage of

the opportunity that exists with.

Traveling and tourism coming back.

But the interesting thing that I found was the server, when we were

sat, actually asked, would you like a QR code or would you like a menu?

Ah, and I think it was just an interesting way for them to, there's

probably a good chunk of people that are like, ah, just gimme the QR code.

I don't want to go through the menu thing.

Yeah.

They're taking advantage of the opportunity to get some

information retarget and be specific about what they're doing.

Yeah.

But not using the nostalgic side of the menu thing.

So anyway I'm really trying to keep my ear to the ground

on that one.

That I think it goes back to that personalization.

You're offering both, right?

Yeah.

You have an assortment of wine, assortment of beer people have

different tastes, different whatever.

If it doesn't necessarily cost to serve or anything, it doesn't cost

you anything to laminate few QR code.

Is it QR code?

Yeah, sure.

I can put that on the table.

Or we have these nice menus for you.

Whatever you.

I think that's, that.

That's a great go-between.

Great.

Yeah, I was, I thought it was interesting.

Is there anything that jumps out at you right now, Kyle, as a

way to that, that operators are creating more value with their, like

increasing the value proposition for the guest without necessarily

raising prices and stuff like that?

I think the, what I have experienced you.

Lately has been actually very attentive service type thing.

Now I say that, and I know a lot of New York restaurants, New York City

restaurants have to, they expect that New York City diners expect a

certain level of being catered to.

But again, you can be a beachfront cafe that provides that same level

of attention to the customer.

That's what they want.

They wanna be heard.

And again, I don't want to beat this to death, but that personal

experience, the extent that you can provide it that doesn't cost you

anything that's just paying attention.

And you have the ability to pay attention digitally with the data that you have,

with social media, with all that stuff.

If you're paying attention, you're not just Hey, how are you?

What can I get you?

Yeah.

That just falls flat.

No one's coming back for that.

People want that experience, and that's what everybody craved during c Covid was.

That's why I didn't understand.

People were like, when the restaurant shut down, they were like, oh

where's everybody going to eat?

That's not the point, man.

Like we go out because we want that social interaction.

Yeah, and I think to the extent that you can level up that you know, hey, how are

you enjoying that IPA is a lot different than, is everything okay over here?

Is everything good?

You guys?

Is everything okay?

I couldn't

agree more.

That's my pet fucking peeve.

Yeah.

Is someone gonna come up?

Is everything.

Like it, you're standing right above the table and you

could go down there and scan.

Okay.

So there's a couple pieces of tune and left.

So how was that Tuna, sir?

Yeah it's like you said, it's not taking any more time.

It's just paying attention.

And I guess I get when we reopened and everybody rushed in because again, like

you said, Kyle, they're desperate for that human connection that wasn't there.

For a year and a half when they ran into the restaurants.

I know that it was just, everybody's just hanging on for dear life.

Yeah.

And now things have feels like it's stabilized a little bit.

And we still have this unique opportunity to raise standards

if only paying attention.

Yeah.

Yeah.

That's the thing.

Hey, are you not enjoying that?

It's, you've, it's been preached for so long, but people are more savvy.

They know what they missed, right?

They know what they expect.

And now you have people who are upping their game.

So that if you're not paying attention, that gap gets wider.

Now you have to, you already weren't there, and now you're

gonna have to try to play catch up.

It's hey again, I think it all just comes down to looking it's you.

Somebody said that to me when we first started our restaurant, he's

Hey, I'm make this real easy for you.

And I thought the guy was a complete ass all the time.

I was like, he's it's the same thing keeps happening.

It's probably you.

And I was like, saying that, but yeah, you're probably right.

And once that's like the most freeing thing that I think you could say is

okay, I have the ability to fix this.

Yeah.

But it's not easy for everybody to do on a consistent basis.

And.

We're not here to give life or career advice to everybody in the

world, but that applies to pretty much everything I think, right?

Yeah.

Exactly.

Yeah.

And I don't want to book Belabor the Point, Kyle this is one of the

things that has drove me to, to this work is because I know what it feels

like to be a victim of circumstance.

And to feel like a victim of circumstance, it's outta your control.

You can't change anything.

Everything pretty much sucks.

And to be able to shift just my perspective into no I can own this.

I can own this circumstance.

I can own my op opportunity because then at least I feel

like I have a power to change it.

So when you say it all comes down to you, it also comes down

to you and your ability to place yourself in a space where you can.

Basically choose to do anything right.

And choose to be here or not.

Choose to be here, right?

Yeah.

Yeah.

So here's your level of involvement, right?

That's the talk about looking outside the industry.

You talk to somebody in tech or in some sort of like project

management based business.

What does your workflow look like?

Like you're not getting sales.

Okay?

Let's work that backwards to what does your marketing look like?

What has your customer feedback been online?

Where are you seeing these drop offs and whose responsibility is that?

It's very whatever they call those little diagrams, that, that's,

to me, that's how I envision it.

And it's okay, in that vertical there, who what do we need to fix?

Yeah.

Something's off here.

And it's, if you're an operator, then you have the ability to go in

there and say, Hey, why do we only have two Instagram posts last week?

What happened to our, why is our Facebook not, whatever it is, I

everybody's situation different, but.

The information's out there.

You can find people to do it for you.

You can do it.

You got, everyone's got a phone, right?

Yeah.

Figure it out, man.

Yeah.

It's starting with your phone and then you get to a point where it's

a little bit more sophisticated.

You might need some assistance.

And there's companies out there that are now.

Focus completely on this thing vis-a-vis our sponsor.

You vocalized, that's all they do.

It's local marketing that's push button easy and then it becomes

not a question of okay, we only had two Instagrams last week.

It's just, it's, and they're introducing some AI to it.

So there is some intelligence around, Hey, how many cases of kale do you

have left in your fir in your cooler?

Yeah.

And how are we gonna move?

And already have some type of some type of marketing asset that can

actually just be deployed just like that.

Yeah.

So even if you're starting with your phone, just know that that's a

great place to start because until you're starting to engage consistently

you're gonna be in this space where you're not really clear about what the

hell's wrong with me or the operation.

Yeah.

I found that too, that, that, and.

Personalization of Hey, I'm the owner, I'm talking to you.

That kind of connection.

Or, Hey, we're in the kitchen here with my chef and we're gonna, that stuff

has just exploded with TikTok and short form video and things like that.

And I'm starting to see more and more owners starting to years of just

pounding it in their head, right?

Get on camera and do this.

And now they're starting to happen, right?

And a buddy of mine, a client working with one of his

concepts on the real estate.

He's I don't like it, but I know that it's powerful.

I hired a videographer and I have it nine o'clock every Monday.

I, he comes with me with three different things to talk about.

He's building out a restaurant, so it's set up in, in the restaurant

as building it out and he talks about Hey, we ordered the bar today.

Or, Hey, I'm really struggling with the permitting process.

And he pays the guy to chop it up, allows him to be consistent and do this.

And I think he, he's started to realize, he's Kyle, how are these people?

So he took over a restaurant that had been there for a long time.

So the people in there had been closed for about a year.

So he's stepping in and he's people are reaching out who, they don't follow me.

And they're like, Hey, we're so excited to see this activity here.

Great.

Are you gonna have the shrimp scampy on the menu again?

Or whatever?

And he just, he's witnessing it.

He's experiencing it and it it's however many videos, however many pieces

of content it's taken him to get there.

But it's, you, once you experience it now, he's I see why this is so important.

Yeah.

Yeah.

And it's,

it's magical.

It's both wonderful and scary to open it up and realize it.

Yeah.

14 comments to reply to.

Yeah

Yeah.

Exactly.

It's a whole other gig.

Yeah.

Yeah there's both value in, I think for the guest and also

for just the business in general.

The content concept and the content game thing is, it's unmatched in

terms of opportunity, I think.

Yeah, you're right.

Absolutely.

It's takes a little getting over, but you don't get stronger not doing

pushups, so it's couldn't agree more.

You gotta lift weights you gotta put the work in and unfortunately, there's

a certain degree of uncomfortability.

I think the conversation, if it's worth it or not, is over somebody's gonna

get it at some point or not, and if that's what you need to work on, then

the application the opportunity's there

for you.

Yeah, and the one thing Jim taught me was with consistency comes compounding, right?

So one post may not necessarily have a lot of likes or comments on it.

And there's probably a point in my career where yeah, fuck it man.

There's no game here.

Why am I even doing this?

And yet that's exactly the time when you just need to go a little

bit further and all of a sudden it starts becoming like compound interest

and you've got contacts and people hitting you up all over the world.

And that's a really powerful feeling.

And consistency.

Consistency is key.

Yeah,

it is.

It's, and you know it is, it's like that once you're in it.

It becomes more apparent.

Yeah, it's very if you're an spectator from far away, you don't get it.

But once you're in it and other people that's how we're connected Jim?

That's how we all got connected.

Yep.

Through this.

I think it's just a matter of getting your hands and then,

and start playing around and be surprised what starts to come to you.

Yeah.

Jim, any last thoughts before we end the show?

I think

that Kyle's top three around intent, attentive service that it comes

down to you and that kind of thing is all just really valuable.

And Kyle, just appreciate you taking the time to spend out an hour with us today

cause Yeah,

man, thanks for having me.

Appreciate it.

And again, not you belabor the point none of that shit costs money.

Doesn't cost money.

It costs time for sure.

But there's all kinds of ways to generate content ideas for

an operator and leveraging it.

And that should make everybody really eager Yeah.

To try.

Yeah.

That the humility part of it, not, again, not to beat anything, but if

you get on, you want, you don't know where I'm a restaurant or I don't

know where to get on TikTok, if you can just say, Hey I'm Mom Kyle.

I have this restaurant here.

They want me to get on TikTok.

I don't know what the hell I'm really supposed to do.

I'm gonna show you what we have.

If you guys like it, you let me know.

I appreciate it.

That level of humility, that's what, that's exactly what people

want you open yourself up.

That's what's.

You don't have to have you have to be Steven Spielberg.

And it doesn't need to be slick because people are looking for authenticity.

Yes.

And to be positioning yourself like, ah, shit, that dish didn't work.

Yeah.

I thought it was a great idea, but no one else bought it.

And tune in every day for that to watch that train, right?

Correct.

Yeah.

All about the Kardashians.

What the hell do they even do?

We watch.

Exactly.

Exactly.

Kyle, thank you so much for spending time with us.

Yes.

And we wanna make sure that we get you back in a couple months

and be at to appreciate what you've seen, what you've heard.

And thank you for being on the show.

Thank you for

having me, guys.

I appreciate it.

Jim, as always, so great to be here with you.

This has been another edition of turning the Table.

And we'll see you next week with our sponsor Evocalize.