Interview with Founder & CEO of Crafty Cow Devin Eichler about streamlining operations with Toast, connecting with customers through personal branding, and asking for help.
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00:00 - Welcome to Restaurant Influencers
00:01 presented by Entrepreneur.
00:03 My name is Sean Walchef,
00:04 founder of Cali BBQ and Cali BBQ Media.
00:07 We are coming to you from
00:09 the National Restaurant Association Show 2023.
00:13 We are at the Toast Booth.
00:14 This is day one,
00:15 and we are so excited to present today's episode.
00:19 For those of you that don't know,
00:20 this is a storytelling podcast about technology,
00:23 about restaurants, about hospitality,
00:25 and in life, in the restaurant business,
00:28 and in the new creator economy,
00:30 we learn through lessons and stories.
00:32 Today we have Devin Eichler,
00:34 who is the proprietor of three restaurants in Wisconsin,
00:38 Crafty Cow.
00:39 Devin, welcome to the show.
00:41 - Hey, thanks for having me.
00:42 I'm excited to be here.
00:43 - I can't tell you how excited I am
00:46 to have you on the show, Devin.
00:48 When I pitched this crazy idea to Entrepreneur,
00:51 and I pitched this idea to Toast
00:53 about telling the story of restaurant owners,
00:56 you were the reason.
00:57 People like you, people like you that are listening,
01:00 are the reason why we have this show.
01:03 So not only do we get to interview
01:04 some of the biggest storytellers in the world,
01:06 like Chef Emeril Lagasse, Chef Robert Irvine,
01:09 Rob Dyrdek, but more importantly,
01:13 we also get to share the stories of restaurant owners
01:16 that are putting it in every single day,
01:17 grinding it out in their restaurants,
01:19 and what you've built with Crafty Cow,
01:22 and what you've done when I've asked you
01:24 to stay curious, to get involved, to ask for help,
01:29 you've been putting the work in.
01:30 So you know the drill.
01:32 Where in the world is your favorite stadium,
01:34 stage, or venue?
01:36 - All right, so my favorite stadium,
01:39 it used to be Lambeau Field,
01:41 but Pfizer Forum in Milwaukee was where the Bucs play.
01:44 It's their new stadium.
01:46 I have gone crazy about that stadium since it opened up,
01:49 so that's the one for me right now.
01:51 - All right, so Pfizer.
01:52 We're going to Pfizer Forum in Milwaukee.
01:55 We are gonna get toast, we're gonna get entrepreneur,
01:57 we're gonna get a bunch of brand partners
01:58 to sponsor an activation.
02:00 Toast does incredible Spark events,
02:03 so regional Spark events, not just here
02:05 at the National Restaurant Association show,
02:07 but if you are a Toast customer,
02:08 if you're not a Toast customer,
02:09 find out where the Spark events are.
02:11 But hopefully, we can do this at Pfizer,
02:13 and I'm gonna bring you to Center Court,
02:16 and you know the drill.
02:17 So if you join our calls, if you listen to this show,
02:20 everyone needs an elevator pitch,
02:21 and you can't open up a restaurant
02:23 unless you're able to sell the dream to someone.
02:25 I need you to sell the dream to the audience.
02:27 What's Crafty Cow?
02:28 - This is like perfect that I picked Pfizer Forum,
02:30 'cause this is like our new business pitch
02:32 that we've been doing is, so.
02:34 Crafty Cow is a burger and fried chicken restaurant
02:38 in Milwaukee, Wisconsin.
02:40 We have three locations, and we are aiming
02:42 to be the NBA of burgers and fried chicken.
02:45 We're trying to do that through great entertainment
02:48 in our space with our food, with our drink program,
02:51 working on our online storytelling,
02:53 and digital and restaurant hospitality.
02:55 One of the biggest things that we've been trying to work on
02:58 and trying to take from what I watch the NBA do
03:01 is building community through everybody who comes in.
03:06 I think that one thing that I've kinda learned
03:09 in the last year is watching,
03:11 going to, I went to a lot of NBA games
03:14 'cause the Bucs are awesome right now.
03:15 - They are.
03:16 - And the one thing that I liked watching there
03:19 is they would bring local restaurants up
03:22 to have them featured in the game.
03:24 They'd bring local sports coaches up
03:25 to have them featured in the game.
03:27 They'd have people from the audience coming out
03:30 and just being on the stage,
03:31 and it really felt like you were part of something bigger,
03:34 which I feel like a lot of times gets lost
03:38 in a lot of big sports.
03:39 The NBA does a really great job at bringing everybody there,
03:43 and that's what we wanna do.
03:44 - I love it.
03:45 Can you tell the story to the audience
03:47 of how did you and I meet?
03:49 Because I want anyone to know that if you listen
03:51 to the show, if you watch this on video,
03:53 if you watch it on podcast,
03:54 if you see it on Instagram, TikTok, YouTube,
03:57 your story matters, your restaurant matters.
03:59 Devin's been putting on the work.
04:00 That's why he's sitting here at the Super Bowl
04:02 of restaurants in the Toast booth
04:04 as our first guest of the weekend.
04:06 How did we meet?
04:07 - So before I reached out to you,
04:11 this was at the beginning of COVID.
04:14 I had no idea what to do, obviously, like most people.
04:19 Everything was shut down, so I started just researching
04:22 just random stuff online, and Cali Barbecue came up.
04:25 I don't even remember what I was looking for,
04:30 'cause this was at like 3 a.m.,
04:31 but it was a dive into ghost kitchens,
04:34 'cause there's not very,
04:35 Milwaukee's a little bit further behind in a lot of ways.
04:39 It always takes like two years for trends to catch on.
04:43 So I never heard of a ghost kitchen.
04:45 Saw you talking about it.
04:47 Saw a couple other restaurants talking about it,
04:51 and then we ended up opening a couple of them
04:54 like the day after they shut the restaurant down.
04:56 I wrote four menus that night,
04:58 and then like opened the next day,
05:02 called people at the newspapers,
05:05 was like, "I'm opening four restaurants tomorrow."
05:07 So, and they were like,
05:09 didn't really understand what was going on.
05:10 But anyways, so flash forward like a year and a half later,
05:17 I ended up just listening to your podcast.
05:19 I like kind of forgot that I looked you up
05:22 at three in the morning, and then it came back to me.
05:26 I was like, "I should look at what those guys
05:27 "are doing right now."
05:28 Listen to your podcast.
05:30 I don't even remember the episode I listened to,
05:33 but I remember feeling really inspired,
05:35 and I just reached out to you on, I think Instagram,
05:37 and just said, "Thanks for airing the episode.
05:40 "Thanks for putting that out there.
05:42 "It really helped me get through
05:43 "what I'm going through right now."
05:45 And then maybe about five minutes later,
05:47 you messaged back, and you were like,
05:49 "Get on Clubhouse, send me the link."
05:52 And then I was on there the next day.
05:54 - So what is Clubhouse?
05:56 - Clubhouse is, man, Clubhouse is like a social platform
06:01 where you can get in a room and actually talk to people,
06:05 hear their voice, instead of just engaging
06:08 through direct messaging or on Twitter,
06:11 you can actually hear people talk.
06:13 It's like a big Zoom call where you can't see anybody.
06:16 - Yeah. - Yeah.
06:17 - So tell me about your first Clubhouse experience.
06:20 - My first Club, you invited me up on stage right away.
06:25 I had no idea what to say.
06:26 I think I, I don't even really remember what I said,
06:31 but I know I was like 30 seconds long.
06:33 Like I barely said anything.
06:35 (laughing)
06:36 And then I was like, "Yep, I'm done."
06:38 And then, but it was really great,
06:41 'cause I just got to listen to everybody else
06:43 talk, I did a little bit of asking questions
06:47 and it kind of started from there where I just kept
06:50 staying, like you say, staring curious,
06:53 like being like, "This is the spot for me."
06:55 I started my restaurant when I was 24,
06:58 and a lot, Milwaukee's called Small Walkie,
07:00 so there's like a lot of people who know each other,
07:04 but I didn't start my restaurant in Milwaukee,
07:06 so I felt a lot of times that I didn't have
07:09 like a community to talk to.
07:12 Everybody else grew up, they're all very nice
07:14 and I love all of them, and I do talk to them,
07:17 but I definitely didn't feel like I connected
07:19 in the same way all the time.
07:21 So it was really great, because I was actually able
07:24 to be in a room where people that were
07:28 similar minded to me, and looking to do the things
07:31 that I were, I am trying to do,
07:34 all talking about the same thing.
07:36 - Yeah, what's exciting for me is, you know,
07:38 having a company like Toast, and I sit on the
07:40 customer advisory board, they sponsor the show,
07:43 we're here in the Toast booth, but to see them
07:46 leaning on community as much as they are,
07:48 they've built a community page on the Toast website,
07:51 and what I'm trying to figure out with them
07:53 is how do they make that more social friendly,
07:56 so that we can do things, you know, like we mentioned
07:58 the Spark LA events, how do we get restaurant owners
08:01 who are digital first, who understand digital storytelling,
08:05 to share what are we doing inside of our restaurants,
08:08 how are we winning, how are we losing,
08:10 what are the things that you're using,
08:11 what products are you using?
08:13 - Yeah.
08:13 - Huge news, Toast, our primary technology partner
08:16 at our barbecue restaurants in San Diego,
08:18 and the primary technology partner of so many
08:21 of the guests that we have on this show,
08:23 have announced they are expanding their business
08:26 offerings with Google, so now, if you search
08:30 on Google Maps, and you sign up for Toast Tables,
08:34 or Toast Waitlist, you will have the opportunity
08:37 to improve the digital hospitality experience
08:40 of the guest, allow them to book through the maps,
08:43 into the Toast reservation system.
08:46 One of the biggest difficulties that restaurant guests have
08:49 is when they search for your restaurant,
08:51 and they want a table, they do not have an easy solution
08:55 to book a table, or to get on a waitlist.
08:58 This is huge news for the restaurant industry,
09:00 huge news for guests, and huge news for you,
09:03 the restaurant owner.
09:05 Check out Toast Tables today, and find out
09:07 the new integrated solution that they have.
09:10 This is something that we've wanted for a long time.
09:12 How do you integrate reservations, waitlists,
09:15 into your point of sale?
09:17 Toast has done it, check it out.
09:19 Tell me, how did you come across bringing Toast
09:21 into your restaurants?
09:22 - We were looking at using them, and switching over
09:28 right before the pandemic,
09:33 because we were trying to get more online ordering.
09:36 Our food is burgers and fried chicken,
09:38 and it works really well with traveling.
09:41 It's one of the most popular foods that people get to go,
09:44 other than pizza.
09:46 So we were trying to switch over,
09:50 and then when the pandemic started,
09:52 the POS that we were using at the time just wasn't cutting.
09:57 - What POS were you using?
09:58 - We were using Aloha.
09:59 - Aloha?
09:59 - Yeah, and we needed something that would work faster,
10:02 something that we could update,
10:04 and it would update in a second,
10:05 that we could train even our most,
10:08 our managers that aren't good with technology,
10:11 they are able to use Toast,
10:13 and they are able to use Toast so easily.
10:15 It really saved our lives at that point,
10:19 but a big part of it was switch to being able
10:21 to do online ordering,
10:22 and make everything a lot quicker, faster.
10:25 Not have to update things in 12 different spots,
10:27 just have one spot where we could do it,
10:29 and then it would just automatically flow
10:31 through everything that we use.
10:33 - What have you learned about smartphone storytelling?
10:36 - Ooh.
10:37 Man, that's a loaded question.
10:41 - Of course it is.
10:42 - I have learned that you have to just get
10:47 out of your comfort zone a lot.
10:48 I'm a very private person.
10:52 I'm getting less private,
10:54 mostly 'cause of online storytelling,
10:57 but I think the biggest thing is just showing up
11:01 and doing it, and not really caring about
11:05 what someone else is going to say or think when you do it.
11:10 And also not caring yourself what you're saying or thinking.
11:13 I think that's harder than caring what other people say.
11:16 I usually don't watch my videos back anymore,
11:20 because the first two times I recorded,
11:23 I think I recorded 30 to 40 times the same thing,
11:27 and the first one or the second one was the best one,
11:30 so I was like, why am I doing this over and over again?
11:33 I'm just hating it more and more
11:34 and talking myself out of this.
11:37 So now I just, one or two takes,
11:40 I only really do a second take
11:42 if I actually say someone's name wrong
11:44 or don't know what I'm talking about.
11:47 But even then, sometimes I throw that on there,
11:50 'cause it's funny, or at least it's funny to me.
11:52 - Can you talk to the restaurant professional,
11:55 hospitality professional, whether they own a restaurant,
11:58 or we have a lot of sales people, marketing people,
12:01 technology people that listen to this show,
12:03 talk to them about their own brand,
12:05 their own personal brand of putting themselves on video.
12:09 - So that's something I'm trying to do a lot more of.
12:12 So we just started our first podcast.
12:15 - Well, you wouldn't be sitting here.
12:17 You wouldn't be sitting here in this seat
12:19 if it wasn't for your courage.
12:20 - Yeah.
12:21 We did a really good job with our restaurant brand,
12:26 and now we're starting to realize
12:28 that the more we put my personality on there,
12:33 or somebody else in my restaurant,
12:35 there's way more connections with our customer base,
12:40 with the people that we're trying to reach.
12:42 Everybody has good food.
12:44 Everyone can go on the internet,
12:46 and they can find a really good recipe,
12:48 and they can recreate it,
12:49 if they're at least a little bit good at cooking.
12:53 And what we've realized is the more we put ourselves
12:58 out there and the more that we actually show who we are,
13:00 we show who our staff is, that's what people wanna see.
13:04 And that's how people get connected with you.
13:06 That's how you grow your audience.
13:08 I just started doing TikTok in October.
13:14 And, well, you just got recognized right before this
13:18 for being on TikTok.
13:19 But I've had it twice happen in the last week,
13:22 and I rarely put stuff on there.
13:24 But people who come in are genuinely really excited
13:29 to see me because they saw me online.
13:33 And then they feel comfortable enough
13:35 to ask me questions about the menu,
13:36 or ask me questions that they wouldn't have even asked
13:39 if they didn't feel like they knew somebody
13:42 in the restaurant.
13:43 - Have you always posted,
13:44 or did you have someone else posting content
13:46 for your business?
13:48 - It's bounced back and forth.
13:49 So when we first opened, it was all me.
13:52 And then as we grew, I've been trying to figure out where,
13:57 I'm still trying to figure out where I belong
14:00 in this picture of the three restaurants that we have,
14:04 'cause we're trying to expand.
14:05 So we ended up hiring somebody for a little bit.
14:08 They were doing a really great job,
14:12 but I felt like I wasn't getting myself out there.
14:15 I wasn't being able to, I wasn't telling the story
14:18 that I wanted to tell.
14:20 I felt like I was telling everybody else's story
14:22 with my food.
14:23 And now that I've kind of started doing that,
14:28 I feel like I have more control about the narrative
14:30 of what's being said.
14:31 It also put me in a position when I wasn't doing it,
14:36 where I wasn't, not purposely, but not paying attention
14:40 to what people were saying as much.
14:41 And there's, which is a really fine line,
14:47 like you have to care a lot about what people say,
14:49 but you just can't let it affect you really negatively,
14:51 which I definitely am trying to figure out
14:53 how to do more and more.
14:56 But once we were able to put that back into my hands
15:01 and also training our staff that we have now
15:05 to help tell the story too, it's gotten a lot better.
15:10 - What does digital hospitality mean to you?
15:12 - Ooh.
15:16 I mean, so in our restaurant space,
15:21 we do a really good job of going around talking
15:24 to customers, talking to guests,
15:27 and making sure that their experience is perfect.
15:31 But so many of those guests have moved online.
15:35 They've moved outside of the restaurant.
15:38 They're interacting with you on Facebook, TikTok, Instagram,
15:42 wherever they can find you.
15:44 And not just through ordering food through you,
15:47 through like any third party or through your own website,
15:51 they're interacting with you all the time.
15:54 And they're interacting with you
15:57 in other people's restaurants
15:59 as well as your own restaurant.
16:00 And being able to meet them
16:02 where they're interacting with you,
16:04 that's where I feel like digital hospitality is.
16:07 Being able to talk to them, share a laugh with them.
16:12 We did this post a couple of weeks ago
16:14 where we asked people to share pictures of their pets.
16:17 It was one of the most interacted posts we've ever had.
16:22 And I went on and I spent way too much time,
16:26 but I loved it because I have four pets
16:31 and they're actually all tattooed on my arm.
16:33 But I spent a lot of time just talking
16:38 to every single person about every single pet they had.
16:41 And that's what I feel digital hospitality is.
16:44 Making sure that those people know
16:45 that they're being heard,
16:46 that they're excited to share their story with you too.
16:49 And it's just a big community of sharing and talking
16:54 and being present online.
16:57 - So in the hospitality business,
17:00 we spend so much time taking care of others,
17:03 taking care of our village,
17:04 taking care of our team,
17:06 taking care of everybody else.
17:08 Very rarely do we take care of ourselves.
17:10 - Yep.
17:11 - Can you talk about the things
17:12 that you're doing to take care of yourself?
17:15 - Therapy.
17:16 - Yes. - Number one.
17:17 I started therapy two years ago
17:21 and it has changed me for the better.
17:24 So my wife and I used to work together
17:30 and she was a partner on the third location.
17:34 But then we, for everyone who does work together,
17:40 I don't know how the hell you guys do it.
17:43 I love my wife so much
17:44 and therapy really fixed that problem in our relationship
17:49 where we were like,
17:51 we just can't work together.
17:52 We can have the best relationship
17:54 that we can possibly have,
17:55 but we just can't be working at the same time.
17:59 So therapy's number one.
18:03 I bird.
18:07 I go look for birds
18:09 and I have like 20 bird feeders in my yard
18:12 at any given time. - Oh wow.
18:13 There you go.
18:14 - So in the mornings, I get up, I open my window,
18:18 see if there's any cool new birds out there.
18:20 I go on walks along Lake Michigan,
18:22 look for cool birds.
18:25 It's kinda like Pokemon to me, I guess.
18:28 Like I'm just like--
18:29 - Real life Pokemon?
18:30 - Yeah, I don't take pictures of 'em.
18:32 There's real serious birders out there.
18:36 I just wanna see them
18:37 and then it makes me feel good
18:39 that I'm like, I saw that one.
18:40 I can keep that for myself
18:42 and know that I saw that throughout the whole day.
18:45 Mostly I'm just taking time to think
18:47 and that's part of it.
18:49 And reading.
18:54 Reading and learning,
18:55 that's really what I've been doing a lot of
18:57 to make sure that I'm taking care of myself.
18:59 - So can you talk to the restaurant owner,
19:01 hospitality professional,
19:03 the person that's looking for some inspiration
19:06 that might be struggling right now?
19:08 - Yeah.
19:09 - That doesn't know where to start with technology,
19:11 doesn't know where to start with storytelling.
19:13 What have you learned recently?
19:15 - I feel like I might steal some words from you.
19:17 - Oh, that's fine, go ahead.
19:19 I steal words from people all the time.
19:21 If it's a good, that's what lessons and stories are.
19:24 - Get curious, ask for help.
19:25 Six months ago, I was not in a great spot.
19:32 There was so much stuff
19:34 that I wasn't able to figure out with the restaurants
19:37 and I'm still learning how to do it.
19:39 Making a ton of mistakes,
19:41 but I'm asking for help when I am making a mistake
19:45 if I can't figure it out myself.
19:49 I feel like a lot of people that I know
19:50 that get in the restaurant world,
19:52 they just dwell on the problem
19:54 and they just keep the problem,
19:56 thinking that it's never possible to get it better.
20:00 They're never gonna change what they're working on.
20:03 So I would say ask for help first.
20:06 Once I started asking for help,
20:08 so many doors opened that would have stayed shut
20:13 if I just kept living in my own sadness
20:16 and not trying to get better.
20:20 Also read, go find a book,
20:25 even if it has nothing to do
20:27 with what you're trying to learn.
20:30 I think finding a book that's just helpful
20:33 on building yourself up
20:35 is a really positive thing to start doing.
20:39 - That's awesome.
20:39 So every single week on Wednesday and Friday
20:42 on the Social Audio App Clubhouse,
20:44 we host rooms.
20:45 We host rooms called Digital Hospitality.
20:47 Devin joins the room, I'm in the room,
20:49 and we wanna hear your story.
20:51 If you come up on stage,
20:52 you tell us about your restaurant,
20:53 you tell us about your sales goals,
20:55 marketing goals, content goals,
20:57 you never know.
20:58 - Every Wednesday, you could be featured on entrepreneur.com.
21:01 Every Wednesday, every Friday, 10 a.m. Pacific time,
21:04 1 p.m. Eastern time, we do a social shout out.
21:07 This week's shout out's gonna go to Toast.
21:10 Seriously, the entire Toast team,
21:12 the amount of time, effort,
21:16 and investment they've made into this show,
21:18 into restaurateurs, 80,000 restaurants and growing
21:22 are coming onto the platform.
21:24 If you have any questions about Toast,
21:25 you can DM me at Sean P. Walcheff,
21:28 S-H-A-W-N-P-W-A-L-C-H-E-F.
21:33 Definitely go to one of the Toast Spark events.
21:35 Definitely reach out to a local sales rep,
21:37 no matter where you are.
21:38 They're in Canada now.
21:39 They're also in the UK and in Scotland.
21:41 So, no matter where you listen to the show,
21:43 your story matters.
21:45 I'm gonna ask you some smartphone storytelling questions.
21:48 So, are you an iPhone or an Android guy?
21:50 - iPhone.
21:51 - iPhone, what version?
21:52 - I think I have 12 right now.
21:54 - You have 12?
21:55 Okay, are you Spotify or Apple Music?
21:59 - Ooh, I'm Spotify.
22:01 - Email or text?
22:02 - All of it.
22:03 - All of it? - Yeah.
22:04 - Phone call or text?
22:05 - I don't like talking.
22:09 - I don't like talking.
22:10 That's why I put you in as many talking positions
22:13 as possible.
22:14 - I enjoy it, but I just don't like the phone call part.
22:18 - Yeah.
22:19 - I don't know why.
22:20 I feel like I can say what I wanna say in a text
22:23 a lot easier for some reason.
22:25 - Fair enough.
22:26 Instagram or TikTok?
22:27 - Ooh, TikTok, I think TikTok.
22:32 - What's your least favorite notification on your phone?
22:35 - I love it and I hate it.
22:43 So, this is like Ovation.
22:46 - Oh, the wind back.
22:48 - Yes.
22:48 - Yes, shout out to Zach Goetz and the Ovation team.
22:50 - I love it, but it also, when I see it,
22:55 I'm like, oh God, what do I gotta do right now?
22:57 - Yeah.
22:58 - But it's all good.
23:00 It's just like a brief second where I'm like,
23:02 what am I going to do right now?
23:04 And it's always the same thing.
23:06 - Yeah, the power of Ovation is it is a two survey,
23:10 text communication platform that we use in our restaurant,
23:14 Devin uses, but Ovation is an incredible tool
23:16 that allows a manager to have a digital hospitality
23:20 transaction, conversation with somebody.
23:23 - I was doing one right before we started this.
23:25 - Yeah, if you guys don't know about Ovation,
23:26 definitely check them out.
23:27 We'll put a link into the show notes
23:29 'cause it's absolutely incredible.
23:30 But yes, hopefully it's a good review,
23:32 but it allows you, we would rather them tell us
23:35 the complaint than tell Yelp,
23:37 than tell Facebook, than tell Google.
23:40 - I think I just get nervous 'cause I'm like,
23:42 I wanna make sure that I say the perfect thing.
23:44 Like I don't, their complaint's real to me
23:47 and what they have to say, obviously something went wrong
23:50 and we wanna fix that, but I just get,
23:52 I get in my head right away first where I'm like,
23:54 I don't know the perfect thing to say
23:56 to this person right now.
23:58 And then I usually end up saying the right thing.
24:00 - What's a smartphone storytelling tip for video?
24:04 - Ooh, upside down.
24:06 Vertical video, but upside down.
24:08 - Upside down vertical video.
24:10 - Hold your phone upside down.
24:13 Everybody holds their phone,
24:14 like if you don't hold it upside down,
24:16 you get this weird angle on the pictures
24:18 that everybody does, but if you tip it upside down,
24:20 you get a way better focus on what you're looking at.
24:23 It actually feels like you're right there
24:26 looking at it in real life.
24:29 - So if somebody's listening to the show,
24:30 how do they come to your restaurants?
24:31 How do they follow you?
24:33 - So Crafty Cow WI, that's our Instagram, our TikTok,
24:37 one of our Facebook pages, and then also our website.
24:42 You can message me at my Instagram,
24:45 which is Devin Eichler, just Devin Eichler.
24:48 - Boom.
24:49 - D-E-V-I-N-E-I-C-H-L-E-R.
24:52 I usually respond to everybody, so yeah.
24:57 - Awesome.
24:58 Well, thank you guys for listening.
25:00 We're grateful for the opportunity.
25:02 Thank you again to Toast.
25:03 2023 Restaurant Show,
25:04 we have all kinds of content everywhere.
25:07 Please reach out to me if you have any questions,
25:10 if you wanna be on the show,
25:11 but most importantly, come on Clubhouse
25:13 every Wednesday, every Friday.
25:15 Thank you, Devin, for being here.
25:16 Thank you for what you do. - Thanks for having me.
25:17 - We appreciate it.
25:18 Rising Tides Creative, thank you, Stover, TJ, Toby.
25:23 Can't do this without you guys.
25:24 We're here in Chicago, and we appreciate you.
25:27 We'll catch you guys next week.
25:28 The best way that you can help us with the show
25:31 is to subscribe and write a review.
25:34 We love the opportunity to connect with you,
25:36 no matter where you are on the globe,
25:38 no matter what restaurant you are running.
25:40 Please send us a DM on social @SeanPWalcheff.
25:45 If you are interested in Toast,
25:47 if you wanna improve your digital hospitality,
25:49 please send me a DM.
25:51 I will get you in touch with a local Toast representative.
25:54 We appreciate you listening to the show.
25:56 The best way that you can help the show
25:58 is share it with a friend,
25:59 and we will catch you all next week,
26:01 or we will see you on one of the digital playgrounds
26:04 that we call social media.