Amir Nathan, a Michelin Bib Gourmand-awarded chef and co-owner of Sami & Susu, opened the restaurant during COVID as a general store before evolving it into one of NYC's premier dining spots, navigating financial scrapes, industry chaos, and the grind of New York hospitality.
Watch to learn about taking financial risks, reinventing a restaurant, and bringing Israeli flavors to New York City.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Watch to learn about taking financial risks, reinventing a restaurant, and bringing Israeli flavors to New York City.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Category
🗞
NewsTranscript
00:00Can you hear me now?
00:01Make sure Stover can hear me when he edits this.
00:07You don't edit it.
00:08Kyle edits it.
00:11I'm actually happy about it.
00:13Kyle's doing great work.
00:14His cold opens are phenomenal.
00:15Cold opens are phenomenal.
00:17Cold opens are phenomenal.
00:25Welcome to Restaurant
00:26Influencers presented by Entrepreneur.
00:28I am your host, Sean Walchek.
00:29This is a Cali BBQ media production.
00:33In life, in the restaurant business,
00:35and in the new creator economy,
00:37we learn through lessons and stories.
00:39I am in New York City, thanks to Toast.
00:42Toast is a title sponsor of this show.
00:44They believe in restaurants.
00:46They believe in storytelling.
00:47The crazy thing is the last time I was in New York City
00:50was for Toast's IPO.
00:52So they went public in September of 2021,
00:56and I was one of 20 restaurants
00:58to get invited to that event.
01:00And at that event, we actually filmed with four restaurants
01:04to launch this show, Restaurant Influencers.
01:06So it's really cool to be back here today recording.
01:10And I have a special guest.
01:12So we are at Sammy.
01:14And Susu.
01:15And Susu's in the Lower East Side.
01:17In the Lower East Side, yeah.
01:19With Amir Nathan.
01:20Yep.
01:21I'm so happy to be here.
01:22I've checked out your website.
01:25I've checked out your socials.
01:27Michelin restaurant?
01:29Michelin Bib Gourmand.
01:30Michelin Bib Gourmand.
01:31How many years?
01:32Three years in a row.
01:33Three years in a row.
01:34Which started as a coffee shop.
01:37It started as a coffee shop where we sit here.
01:40It used to be an L-shaped bar.
01:42Yes.
01:43And we had pastries here and a coffee machine right here.
01:49And it was during COVID.
01:52So it was kind of like a COVID concept, I would say.
01:57Yep.
01:59We started as a pop-up a few months before that.
02:01Pop-up did very well.
02:03We offered picnic baskets
02:07for people that want to do outdoor dining.
02:10And then we get some following
02:14and we decided to take this space.
02:18And we designed it basically as a general store.
02:24Instead of these wines,
02:25we had tahinis from all over the world
02:27and olive oils and honeys and pastas.
02:31And we had a nice board
02:34that listed all our sandwiches, salads.
02:38And it went pretty well,
02:41but every time there was a new variation,
02:46we had to close and open.
02:48As a young restaurant, it's very hard financially.
02:51Also the inflation started
02:54pretty much like a week after we signed the lease.
02:59So all the quotes that they got
03:00from the contractors and everything
03:02was basically like they came to me with the invoices
03:06and said, look, the prices just went nuts.
03:11So we used all of our working capital money
03:15to cover that gap.
03:17And we basically opened with no money
03:20and just started rolling during COVID.
03:22Wow.
03:24And we believed in what we were doing,
03:28but it wasn't like a full showcase of our capabilities.
03:32Both my business partner and I,
03:34my business partner, he's the head chef also.
03:36He worked in some amazing New York restaurants
03:39in kind of like an executive level in kitchens
03:42of James Spade Award winning restaurants,
03:46Michelin stars.
03:47And I was a director of operation
03:50for successful restaurants in the city.
03:54And we decided that instead of keep going
03:58with this coffee shop concept,
04:02we flipped it into a wine bar in January, 2022.
04:10We took out the region fridge,
04:12we built these tables.
04:16We instead of olive oils, we have wine.
04:21And very quickly,
04:28we got a lot of attention for it.
04:31What do you think that was?
04:33I think the intensity,
04:35like, we were so happy to go back
04:40and do what we love to do the most,
04:42which is kind of like dinner service.
04:44Yes.
04:46And I think that energy kind of like,
04:51really was kind of like reflecting
04:57about like our entire business
05:00from the way that the people see us.
05:03And it just turned pretty much,
05:06pretty quickly into like a busy restaurant.
05:12And same year in 2022,
05:15we also received the Michelin Big Braumont.
05:17Amazing.
05:19We changed the menu.
05:22Like in the beginning, in the first year,
05:23we kept changing the menu every week.
05:26And people, a lot of people were happy with it,
05:30but also they were like-
05:31Where's the thing I love?
05:32Yeah.
05:33I just fell in love.
05:34And we did also,
05:36we love offals and we love like weird,
05:41like sweetbreads and gizzards.
05:44And we did like beef hearts,
05:47like our first Valentine's in 2022,
05:49we did, we called it Hearts and Bubbles.
05:55Hearts and Bubbles?
05:56Yeah.
05:57It was four courses of different types of hearts.
05:59Yeah.
06:00And each course came with like,
06:02paired with like a different type of bubbles.
06:05Yes.
06:07So that was a wine pairing.
06:08Amazing.
06:09So from like chicken to duck to lamb hearts to beef hearts.
06:17Yeah.
06:17So that was like our first Valentine.
06:19And then we kept going like that,
06:22but then we got to a point where
06:29said, okay, we need to balance it a little bit.
06:32Yes.
06:32So instead of our beef heart or poivre
06:35that we had on the menu for a long time,
06:38we changed it more into kind of like a hanger steak
06:40over creamed corn.
06:41Yeah.
06:42And we kept like a snack of sweetbreads,
06:43but, you know, we tried to balance it.
06:45We're like, not just trying to be like the cool kids
06:50are trying to, you know,
06:52show everything that they can do.
06:54You know?
06:55For sure.
06:55Like, okay, we now we're more,
06:58it's a little bit more mature.
06:59And we built basically a structure to the menu.
07:05We also decided we're changing it eight times a year,
07:08twice every season.
07:10And yeah, and we're,
07:14now people are coming back all the time
07:16for heirloom tomato salad in the summer
07:20with like a sour,
07:24like the tomatoes are from Eckerton, from Pennsylvania,
07:29sourdough from a nice bakery down the street,
07:32you know, with kind of like,
07:33that's the,
07:36that's our vibe right now, you know?
07:39And in the winter we have our short trips and,
07:44you know, and people come back for,
07:47because they know also what we kind of like,
07:52what to expect on the new menu,
07:54but they also, we always keep doing some new things.
07:57So they, and it brings people back
08:00like a couple of times a season.
08:04And menu engineering is obviously something
08:04that all restauranteurs, we learn as we go.
08:07We test, we're willing to push the boundaries,
08:10try things new, but the longer that we stay in business,
08:12we realize that the goal is to like stay in business.
08:14Yeah.
08:15Right?
08:16The goal is to stay in business.
08:17I mean, that's definitely.
08:19From coffee shop to general store to restaurant.
08:22Yeah, like the, you know,
08:26like the goal is to be able to pay your employees,
08:31pay rent, pay taxes.
08:32Yeah.
08:33And then.
08:34And hopefully have something left over at the end.
08:35Yeah.
08:36Yeah.
08:37And your bills, but, but yeah, the goal,
08:42but also, you know, we took some personal debt
08:47and we kind of like paid it back, you know,
08:50it was like crazy.
08:52It's a mess.
08:53It was a mess.
08:54It's not, not in any business plan.
08:56You just figure it out.
08:57I, you know, now we're about to open a new restaurant
09:05and we have a couple of investors
09:09and we do everything like I was dreaming to do it.
09:12The right way.
09:13Yeah, the right way.
09:14Yes.
09:15You know, we have like beautiful professional Excel
09:18with like, we know like exactly,
09:21we have a financial model.
09:23We have also a lot of money in working capital.
09:26Amazing.
09:26You know, and that just didn't happen in this,
09:32in the first location,
09:32we kind of like just threw ourselves into the water
09:35and we'll learn how to swim as we were going.
09:40And, you know, it was, we made some mistakes,
09:46but we learn and, and, you know,
09:50we're very happy with what we have right now.
09:53Do not skip this ad.
09:55This is important information.
09:57I unboxed Toast, our point of sale
10:00at our barbecue restaurants.
10:01And now here I am interviewing Shaquille O'Neal
10:04on the biggest stages.
10:06We want to hear your Toast story.
10:09If you use Toast in your restaurant,
10:11send me a message at Sean P. Walshef
10:15on Instagram, S-H-A-W-N-P-W-A-L-C-H-E-F.
10:20We want to hear your Toast story.
10:22If you're thinking about switching to Toast,
10:24we would love to help you.
10:26Please send us a message
10:27so that we can share your Toast story today.
10:33Can you remember what was the biggest mistake
10:35that you made over the last couple of years?
10:39The biggest mistake I would say, I mean,
10:41if we're looking in like, in like a financial aspect
10:46was to, after I use the working capital
10:51from the business plan to cover the inflation costs
10:56of the build-out, I should have just went back
10:59to my investors, which are like my brother,
11:04like my business partner's mom, it's only friends and family.
11:11Should have went back to everyone and said like,
11:13hey, that's the situation.
11:16I was like, do you want to keep going or you want to,
11:21and I didn't do it.
11:22And instead I took a personal credit card.
11:27I went to Toast Capital.
11:31Yes, Toast Capital, it's there if you need it.
11:35Yeah, absolutely.
11:36Yeah, you know, I did whatever I needed to do.
11:38And we dragged it like this for like over a year.
11:44Like over a year until we kind of like,
11:48it went to like stabilize, you know,
11:51it was like a roller coaster.
11:53Also, even that we had success,
11:56we still as a independent restaurant
12:03with no like PR money.
12:05And like, you know, I'm like, we're in New York.
12:08We have people like that.
12:11Their restaurant here looks like, you know,
12:14like it's an independent restaurant,
12:15but it's actually like some venture capital
12:17that, you know, they have like deep, deep pockets
12:20and we didn't have that.
12:21So we were just basically, you know,
12:25I always tell my investors now, like if,
12:28because when we have conversations about budgets
12:32and like we talked also about like in our agreement,
12:35like, you know, was like to call it quit, you know,
12:40and all of these things, I told them like,
12:44if I looked at my business in a way of only looking
12:48at the numbers and Excel,
12:50I would have probably closed less than a year after open.
12:54But it didn't happen.
12:57I mean, I think that one of the things that I've learned
12:59myself personally running our restaurants
13:02is figuring out the way, you know, it's hard.
13:06It's such a difficult business.
13:07There's so many things that you have to learn along the way
13:09and failures, you have to get back down.
13:11You know, I have small children
13:13and I teach them when they were young is why do we fall?
13:16So we can learn how to get back up.
13:18And the people that work in this business,
13:21the people that own restaurants,
13:22like we're really good at getting back up
13:25because we get knocked down all the time.
13:26Yeah, yeah.
13:27Every, in many different ways also.
13:31Mentally, physically, yes.
13:33We get knocked down, but then we get back up.
13:35Can you tell me about the origin of the name?
13:38So Sammy and Susu, I'm from Israel.
13:45And in the late 60s,
13:50it was the first children TV show in Arabic
13:57in Israel public television
14:00that gained popularity among like everyone like Arabs, Jews.
14:06And it kind of like simple,
14:08like it was a symbol of like some type of co-existence.
14:12Wow.
14:14Which today we still have the same issues even worse
14:21and we still want to deliver that message
14:26of co-existence and peace.
14:32And it has another meaning which in the 70s
14:42in my hometown in Israel in a city called Beersheba
14:46in a little market,
14:47there was like a Jewish Holocaust survivor
14:53that heard that name on the television
14:56and opened a Romanian steakhouse
15:00and yeah, and it kind of became like a Romanian
15:07and like immigrants hangout,
15:10like plastic tables, like plates on the wall,
15:15big bottles of vodka and like tons of salads.
15:20You smell like garlic for days after you leave that place.
15:24Like literally had, like you get your kebabs,
15:28you get your steak.
15:29And there was like a jar of garlic,
15:33like crushed garlic.
15:35Really?
15:36And in oil and that's it.
15:39And I just put it on.
15:40Is it still open?
15:42It actually, I think like four years ago, he died
15:51and his servers bought it, but they changed the name
15:57because they added like some other element to it.
16:02But anyway, it's still there and they serve like,
16:05you can get like, you go there for lunch
16:09and you can get the kebab, you can get a steak,
16:12you can get salad, you can get like herring,
16:16you can get all of these things,
16:17but you can also get like brain or things
16:21that in America seems kind of like,
16:25but in many other parts of the world,
16:29it's head to toe, it's not just some kind
16:35of like a hipster philosophy, it's like an actual,
16:39this is how people do it.
16:41Do you remember when you first had a dream
16:43of owning your own restaurant?
16:46Um, yeah, it's honestly like I don't want to be cheesy,
16:53but when I was eight years old, I remember watching
17:04like 90s and these were like some cooking show
17:07on the television and he was making gnocchi
17:11and I was like, I can do it.
17:12I just went to the kitchen and I made gnocchi
17:16and I put a sign of like a restaurant
17:25in my parents' kitchen and I made gnocchi for my mom.
17:35Did you charge her any money?
17:37Yeah, your cost of goods were really good back then.
17:43Exactly.
17:44Yeah, I'm teaching my daughter and my son,
17:46they're making, they're trying to make lemonade now,
17:48but they're using mom's lemons, so from our lemon tree,
17:51but I'm like, you know, eventually,
17:52if you actually want to make a business out of this,
17:54the lemons are going to be expensive,
17:55you're going to have to charge enough,
17:57like trying to teach them the basics of.
17:59Depends what sugar you use.
18:00Correct, correct.
18:01How old are your kids?
18:02My son is seven and my daughter's five.
18:05Seven, five, I have a four year old.
18:06You have a four year old, so you know, boy or girl?
18:09A boy.
18:09Boy, yeah.
18:10Yeah, he knows how to crack eggs now.
18:15He knows how to crack eggs?
18:16Like sometimes, I don't know if it's like,
18:19you know, a coincidence that he's doing it right,
18:23or that he actually got it,
18:24because sometimes he will just crash them,
18:27and sometimes he will, you know,
18:29depends on how much patience he has.
18:32Well, I'd love to ask you,
18:34we believe in digital hospitality,
18:36obviously you have a beautiful restaurant here,
18:39but you can't get a reservation.
18:41How far are you booked out?
18:44We take reservations only three weeks in advance.
18:46I would say three weeks.
18:48Three weeks, yeah.
18:49That's amazing.
18:50Can you share a little bit about, you know,
18:51why did you pick Toast?
18:53What have they done for you?
18:54And like, if somebody's thinking about switching to Toast,
18:57what kind of recommendations would you have for them?
19:00You know, I feel,
19:03um,
19:05when, my last job,
19:09before opening my own place was,
19:13I,
19:16I managed three restaurants.
19:19Very busy places.
19:21You know,
19:24did almost all together,
19:26probably like almost 1,500 people a day.
19:28Wow.
19:29Yeah.
19:30That's crazy.
19:31High volume.
19:32And that was after I came from like a world of like,
19:35smaller restaurants.
19:37I worked, I did a couple of gigs in,
19:40at Michelin star restaurants and things like that.
19:43But, you know, you don't understand the importance
19:45of like a good POS system.
19:47Yep.
19:48And then,
19:52at that restaurant group,
19:54I, when you really need to start looking at numbers,
19:58you really need to start looking at numbers.
20:02Because every time you change a recipe of an old fashion,
20:06it, it like, it, it, it's,
20:09it's thousands and thousands of dollars,
20:11like a week.
20:13Yeah.
20:16So I started kind of like realizing the importance of,
20:21of a good POS system.
20:22And,
20:24and I switched to Toast.
20:29Over there.
20:30And then when I opened my own restaurant,
20:31it was kind of like natural for me to,
20:33you know, it's very easy.
20:37I did like, in the beginning, when we opened,
20:40I did hardware was not like up to par, I wouldn't say,
20:43like break a lot,
20:44but I feel like they also improved that a lot,
20:49which means that, you know,
20:51they actually learn and improve themselves
20:54and give better customer service also.
20:57In the beginning, the customer service was like,
21:00it was a shaky, but now it's,
21:03oh, it's good.
21:03I'm impressed with what they've done.
21:05And you also use Davo for sales tax automation.
21:08Yeah.
21:09Can you share, how did you find out about them
21:10and what did they do for you?
21:11When I,
21:13so even that I managed three restaurants
21:17before opening my own,
21:19I, there were a few things that I was not doing,
21:23which it wasn't my bank account.
21:25Yes.
21:26I wasn't in charge of paying sales taxes
21:30or any of this kind of like,
21:35business, you know, like,
21:42Department of Labor,
21:44Yep.
21:45you know, unemployment insurance.
21:47Correct.
21:48So I really learned these things after we opened.
21:53And sales taxes, I,
21:57it's for like the first almost two years,
21:59every quarter I'll be like, wow.
22:01Yeah.
22:02I thought that was my money.
22:04That's a big bill.
22:06Yeah.
22:08Yeah.
22:08And, you know, we obviously always paid it
22:12and like, you know, you don't mess with that.
22:16That was like, I just want to build a system
22:21that I will not even think about it.
22:23Yes.
22:24So I opened a saving account
22:27and then every week I will go to the POS
22:29and put all the money on the side,
22:30but then like, you know, you have a slow week
22:33and you're like, okay, I'll,
22:36you know, I'll take care of that later.
22:39And,
22:41and then like eventually like,
22:43yeah, you have some money in your bank account for,
22:44in your saving account for the sales taxes,
22:47but,
22:50but then like you realize that over the last quarter,
22:53you've been using a little bit, you know,
22:55to cover a couple of holes.
22:57Yep.
22:58And you, you know,
22:59so then I started like searching it,
23:02like it must be.
23:04And then I realized that there was a integration.
23:08With Toast.
23:09With Toast.
23:10Amazing.
23:10Yeah.
23:11And it's, it's honestly, it's,
23:15it's great.
23:16I just don't think about sales taxes anymore.
23:23It's amazing.
23:24Which was one of my,
23:26biggest problems.
23:26Oh yeah, anxiety.
23:27Like it was an anxiety.
23:29Absolutely.
23:29You know, it was just kind of like, it disappeared.
23:32Yeah.
23:33It's a big deal.
23:34I mean, that's why we believe it,
23:36it's already hard enough to run our restaurants,
23:38but if there's a way to use technology
23:40and great partners to help us automate
23:42and make things easier so that we can focus
23:44on taking care of the people that walk in the doors,
23:47taking care of our staff,
23:48taking care of our investors,
23:50hopefully taking care of our family.
23:52At the end.
23:53Ourselves.
23:54Ourselves.
23:54Don't get crazy now.
23:55Yeah, go to a bar, have a drink.
23:57Don't be crazy.
23:57No, don't get, don't get crazy now.
24:00The last thing I want to talk to you about is storytelling.
24:02When you talk about how do you,
24:04how do you use social media to let people know
24:06about what you're doing,
24:07about your new plans for your new restaurant,
24:09what you guys are doing here.
24:11So I,
24:15I honestly, like I,
24:18I don't feel that I'm that good with social media.
24:22We have a social media,
24:24like we have an Instagram account,
24:26which is doing pretty well.
24:31I think we really got
24:36our foot in the door in terms of like social media exposure.
24:40When we had some
24:45influencers that came in,
24:48that, you know, I didn't even know that they were here.
24:53And they just posted about us.
24:56We were lucky enough to be written in like Eater
25:00and the New York Times.
25:02So we had some, like people knew about us.
25:08And those influencers just brought it to a level
25:13that more people kind of like heard about us in New York
25:21and outside of New York.
25:23And we also kind of developed,
25:28but then I started creating relationship
25:32with specific influencers, not anyone.
25:38I think, I think the professional term for it,
25:41for them are micro, like, you know,
25:45they're like specific neighborhoods in the city.
25:48Like also they don't need to have like million followers.
25:51It doesn't matter.
25:52They don't need to have like 5,000,
25:54but like the 5,000 that I want.
25:57That's way more important.
25:58Way more important.
26:00And now every time we launch like a new menu
26:05or we have something really exciting,
26:07I, you know, I text them because a couple of them
26:11are now like literally the regulars also come in,
26:13you know, regardless.
26:17And yeah, they come in and they help us kind of like,
26:23it's-
26:24Tell the story.
26:24It's, yeah, it's tell the story.
26:25And it's also, you know,
26:27it's the way that people today communicate.
26:30Like, yeah, I have a new Harissa chicken dish
26:33that we're doing.
26:34Like, we'll put the sign out like for, you know.
26:39The digital sign, yeah.
26:41So they help with it.
26:43And I also have a mailing list that I send a newsletter.
26:49I try not to bother people too much, but yeah.
26:53That's awesome.
26:55If you guys are watching this every single Wednesday,
26:57every Friday, we want you to join a live show.
27:00It's called Rising Tides Live.
27:02You can go to our Cali BBQ Media YouTube channel.
27:05You could subscribe there.
27:06You can go to betheshow.media.
27:09If you own restaurants, if you're in technology,
27:10a content creator, sales, marketing,
27:12we have digital hospitality leaders from all over the globe.
27:15It's a chance for you to be on a live podcast.
27:17If you want to know more about Toast,
27:19if you're not a Toast restaurant, or if you switched,
27:22we want to hear your story.
27:22We also have a YouTube show called Family Style with Toast.
27:26We're always looking for amazing stories.
27:27I'm so happy that we found you.
27:29I can't wait to try the food
27:31and let you hopefully get out of here
27:33before you get so busy.
27:35But what's the best place for people to keep in touch?
27:38Let us know about the new restaurant
27:39as well as this restaurant.
27:40Our Instagram page.
27:41Your Instagram.
27:42We'll put links in the...
27:42Yeah, and if you go on our website
27:44and join our mailing list.
27:47And what's the name of the new restaurant?
27:48It's gonna be called Shifka.
27:50Shifka, what does that mean?
27:51It's a spicy pickled pepper
27:55that you can find in pita sandwiches.
27:58Amazing.
27:59In the Middle East.
28:00And what's the big dream?
28:01When we look back, I mean, the coolest thing for me
28:04is we get to record this content
28:06and five years from now, we can go,
28:08oh, remember when we were sitting in your restaurant
28:10and we were sitting where the coffee shop used to be
28:12and you had these plans for the next sandwich pita shop
28:16and now what's the big goal?
28:18Five years, I would say,
28:21Samy and Susu.
28:25Bigger location but nothing crazy.
28:28Nothing crazy, yeah.
28:29I don't want like even not 70 seats.
28:31I want the restaurant that has 40 seats on the floor
28:34and a bar and a full bar with 10 seats maybe.
28:39Because we like the small New York places.
28:43I think that's a part of the charm of it.
28:45It will not be able to live in a bigger space.
28:47And for Shifka, which it's gonna be all based
28:51on pita sandwiches, they can turn them into grain balls,
28:54rice balls or salads.
28:57I think it's not gonna be a chain
29:00in terms of like 20 stores in New York City.
29:06Maybe three or four in like specific neighborhoods.
29:09And we really think that that specific concept
29:13can work well in LA.
29:15It can work well in Texas.
29:19My investor is actually from Texas, from Houston.
29:21Awesome.
29:23So it can work in many different places.
29:27And I think there is a lot of,
29:31there is a big market for it around America.
29:35And we'll be anywhere that we'll feel confident enough
29:39that people would love our pitas and what we do.
29:42That's awesome.
29:43If you guys wanna reach me,
29:43I'm weirdly available at Sean P. Walchef,
29:46S-H-A-W-N-P-W-A-L-C-H-E-F.
29:50Amir, thank you for the hospitality.
29:52Thank you very much.
29:53Grateful that we could come here and film today.
29:55Thank you guys for watching.
29:56Please share this with another restaurant owner.
29:58Please subscribe, helps us grow.
30:00And as always, stay curious, get involved,
30:02and don't be afraid to ask for help.
30:04Catch you guys next show.
30:09Thank you for listening to Restaurant Influencers.
30:12If you want to get in touch with me,
30:13I am weirdly available at Sean P. Walchef,
30:16S-H-A-W-N-P-W-A-L-C-H-E-F.
30:21Cali Barbecue Media has other shows.
30:24You can check out Digital Hospitality.
30:26We've been doing that show since 2017.
30:28We also just launched a show,
30:30season two, Family Style, on YouTube with Toast.
30:34And if you are a restaurant brand or a hospitality brand
30:37and you're looking to launch your own show,
30:39Cali Barbecue Media can help you.
30:41Recently, we just launched Room for Seconds
30:45with Greg Majewski.
30:46It is an incredible insight into leadership,
30:50into hospitality, into enterprise restaurants
30:53and franchise, franchisee relationships.
30:56Take a look at Room for Seconds.
30:58And if you're ready to start a show, reach out to us.
31:01Be the show dot media.
31:03We can't wait to work with you.