Inside the NRA Show 2026: Chicago, Royal Cup Coffee, and the Energy Behind Hospitality with Ashley Peeples

energy here, the food, the people, the architecture, the sound is the trains roll

on through the streets. It's got that old school Frank Sinatra kind of soul, but mixed with this modern edge that keeps everything moving. And honestly, every neighborhood feels like its own story connected by great food and hard work people enter in the National Restaurant Association 2026. This is where all of the action happens. This is where everything that happens in the food world takes place.

“This is something that you must experience if you work in this industry. And inside”

this show, you have real cup coffee. And real cup coffee is the real deal. We're here

with them. This is what we're doing. I like my coffee black. I don't put any sugar. I don't

put any cream. You know what? I don't sugarcoat this either. Follow along. This is the NRA 2026. We're here with Ashley Peoples from World Cup. Let's get into it. Ashley, my man. Like, we are 2026. National Restaurant Association show the NRA in Chicago. Welcome to the Boothman. I know this is gonna. I don't know weird. I'm you know, look, I'm in a fish bowl. Well, you know what? It's pretty amazing because

there's a lot of people. So for those, everyone in the audience right now, I'm looking out of this booth. There's people. There's cameras. There's a lot of folks walking by. This is actually pretty cool. Typically, we do our shows inside of our studio in in Tampa, Florida. But now we are in the beautiful city of Chicago. How's the

NRA going for you, is your excellent, awesome. It's always very energizing. Yes,

you get to see customers, friends, peers, talk about our industry. It's just cool. I bet let's talk the meaning of energy. I mean, first of all, real cup coffee. We're talking about a company that's been around a long time. We're talking about relationships. We're talking about passion. Coffee is something that comes from your heart. This isn't something we're selling pens. This is something that's intimate.

This is something when you wake up in the morning. Something you do by yourself, typically. When we're taking the NRA and we're taking real cup coffee and we're putting those together, all of a sudden, there's an atmosphere and it's electric. Agreed? I agree. I'm talking about that. Well, you know, you do coffee with people. You do it by yourself, sometimes at home. You do it when you're going somewhere, when you're calling from somewhere,

doing the morning, you do it in the afternoon, if you're cold brew, maybe. And yeah, it's a connection average. It goes beyond caffeine and it goes beyond hospitality culture. So I can remember when I worked in food service before this, before cameras and microphones and whatnot. I'd be an opener and I would get to the restaurant at 630 in the morning.

“I had the key. I opened the door. I go in the first thing I do. How do I coffee?”

Yeah, turn on the light and turn on the coffee machine. It makes sure that's rolling. There's something about being alone in a restaurant and you hear the sound of the machine brewing and it's quiet and there's nobody in there. There's no noise. There isn't hustle. There isn't bustle. There isn't a printer, printing tickets and it's nice in comments. It's actually the quietest place on earth. Believe it or not. Let's talk about how royal cup coffee

holds onto relationships like that. What's the value proposition for royal cup in 2026? Well, we have a kind of internal rally cry, if you will. We call it gold, but that doesn't mean anything to anybody external. And our goal, excuse me, is for it to mean something to the folks outside. When they can explain it to us, that's when we know we hit it. And it is about relationships. And it's about doing what we said when we said we'd do it, the way we said we'd do it, et cetera.

So, like I said, you can host that on the back of a business card or on your letterhead, but what really matters is when that chef in that restaurant, he's telling folks about our relationship. I've known you a good long time now. Every company has to work off of a spreadsheet and a KPI. We all understand that. But you guys are a little bit different in your approach. I know a lot of the folks on your team, and you're good people, communicative, and how do you take

“that into the kitchen? How are you taking that to the client, to the chef, to the buyer, et cetera?”

Yeah, it's important that we understand the kitchen. We understand the operations. Yeah, it's not just

and the chefs, the folks in the operation, they appreciate it when you understand their business a little bit. And then you're solving their problems, not telling them what you want to sell them. So as you know, I was an outside food service sales for a good long time. It's a special, it's a special career path. It literally isn't for everybody. What is actually doing for mentorship? How do you bring it like when you recognize it? Let me say it like this.

When I was leading a sales team, and I would see somebody that I thought had the, you know, the goods, I would make sure to spend the extra time with that person. But I wouldn't do it in a way where there wasn't any coddle band. I was a little harder on those people,

“because I really wanted to see if they were going to crack or not. Do you have an approach similar?”

I would say I had a supervisor or boss years ago, and he gave me my first opportunity to

delete people. He gave me a formula kind of sort of, and it stuck with me to this day. If he hears that, he's going to laugh. He said, after your time needs to be spent with your people, and he said about 10% of your time is on strategy. And then the 40% of the time is removed a hurdle so that they can execute the strategy. And honestly, I think that's it. Just a lot of time with your people. And you'll find out who's good, who's bad, who needs coaching, who's fine.

So I think there's certain products that are more difficult to, you know, when we're talking from a sales or marketing perspective, right? There's products that are a little bit more difficult

“to get out into the trade, to penetrate the market, if you will. When we're talking about coffee,”

for me, you know, I was in the coffee business, too, for about six years. I was a roaster. You know that. Not a lot of people do know that. That was one of the, that was one of the, I don't want to say the best. That's it for me. It was a very energizing, no pun intended for caffeine, but it was a very energizing stretch of time for me. Because I got to learn so much about where coffee comes from. It doesn't just come from a can, a blue can or something like that, and you're, you know,

covered, right? And if, and if most individuals knew what it takes to get a green coffee bean from a cherry in some faraway land in your house, it should cost $100 a cup. Yeah, you're right.

People do not understand what that journey looks like, but it is amazing journey. When you think

and you said cherry, a lot of people don't know it's a cherry, and it's the seed inside the cherry, but, you know, right? And, and so for me, I'm a processes guy. I love processes. I love it. So I want to go to a manufacturing plant or, you know, I love to see how everything flows and the operation, you know, whether it's a pneumatic or semi, you know, all of these different all these different pieces of machinery, the equipment. When you go to, you know, put it a Colombia

or, you know, anywhere around the equator where they're growing coffee, you know, I really say any of that stuff, you see people, you see people, and you see a lot of hard work, and boots, there's a lot of boots, right? Yeah. Have you been, have you actually been, I had not, know, though? Have you done your share of, have you ever, you've roasted? Oh, yeah. Okay.

You're first crack at your second crack. You remember this? Mm-hmm. Okay. I used to,

so I was a VP of sales and marketing at a company, but we were small company. We had just gotten into Sam's and Costco, and all of a sudden, everything exploded. Like, I'm not a roaster,

“right? I talked to people for a living. You know, that's what I do. But it was all hands-on deck.”

I had to learn the process, I had to learn about, about how to make it happen. But I'm being taught by, you know, professionals, you know, and we even had farmers from, you know, where we had relationships and, and Colombian, a few other places, there were everybody was on deck for the training. Everybody was on deck for the, the explanation and the story tell, because everybody had to get signed up. Everybody had a drink to cool it if you will, right? Yeah. That's right. What's

an experience for you from the manufacturing standpoint that, that, that coffee is special? You know, for us, with some of our customers, it's, they all want their own story, too, right? And what's important to them? So that's kind of a, you know, we're making blueberry muffins. It's a little different.

or female farming, or whatever their thing is, and it's our, we did the luxury of helping them do that,

and it's super cool, because they're all unique each one, and that's kind of unique in the coffee side of the thing. World Cup has a special story. Why don't you get into that? So 130 year, company or birthdays is October, recently after 120 nine years of family owned, we sold the company to bring on capital. We did that so that we could do some things that we could do quicker

“with a different capital structure, but to be clear, it wasn't to cash out. No. And that's what's,”

so the folks who are in the know or in the beverage side of things, when they hear something like a, because it's a big deal when a royal cup does something like this, right? They need to know very specifically, this wasn't to cash out. No, it's, this was the next 130 years, there you go, though. Yeah, and so what it allowed us to do was we recently acquired farm or brothers, another company that looks and operates very similar to us, also over 100 years old, and really

gives us amazing reach to do what we do really well, even more so. So if it's me, I'm an outsider,

and I'm looking at it and not like we're in this booth that I'm looking at, but like, you know, if I'm looking at the playing field here, and I see an operation, make the sale, get the funding, buy the, you know, for all intents and purposes, the equivalent company, and now you just did your double size, what did you do? It was almost exactly a double. Yeah, how does that position you in the market right now? We think well, obviously, because we wouldn't have done it. We didn't,

but we think it positions us for the folks that really mean a lot to us, and we mean a lot to them. We can be even better, and I'm hesitant to say bigger because it's really about being better. We have more reach, our service network, in other words, the gentleman, ladies and gentlemen, they're fixing equipment. We're now much more coverage on there, our ability to deliver with our routes, you know, better coverage there, our ability to touch customers, whether it's a one location

hotel or a restaurant is, you know, we just feel like it's going to give us an amazing reach,

and not just the United States, but North America. Coffee is an old world product, but we're in 2026, and every year it's another year, right? What's happening in terms of innovation in coffee, and specifically with rural cup? Yeah, it's really interesting because there's so much going on, and you know because of what you do and who you do it with, all the cool things aren't invented by the big companies. They're invented by some chef and some small restaurant

in Miami or Los Angeles or New York or Chicago. And, you know, dirty soda or a cold brew or whatever, and you start to see those things take legs and companies like us and what we try to do is make

“sure that we're seeing those things and bringing them to folks that need them in scale, right?”

But there's a lot going on in no refreshers and you know, whatever. But that's super cool, is it's fun and you're not going to hit a home run with all of them. Yeah, we just recently rolled out ready to drink for one of our customers for a world cup. I mean, it was just a great experience. So, you know, I'm in a weird spot, you know, why? Because I enjoy consuming various foods and whether it's a cocktail or a food or whatever, I love the flavor profiles and the new

one says, and it's a flower, you know, there, and I love all of that stuff. And, you know, when it comes to coffee, which really interesting about it is you're talking about like, like, for example, what I'm all in coffee, that's my favorite coffee. I'm a fan, big fan, same as Honduras,

“and it's the same land that, you know, the ground doesn't know that there's borders, right?”

But at the end of the day, that's my favorite profile for coffee. I go through these phases where as much as I love coffee, I don't want to have it anywhere. I need, I need a break. I get, I kind of get to the, to the, to the eyelids. But then I want to jump into something like you said, like over fresher, I want something as the caffeine, but I want something that's going to click quench, you know, and I, and I go through these phases. And then sometimes I'm like, all right,

How are you sitting with that? Same? Yeah. Oh, pretty, I'm a, I'm, I'm less the little refresher, and all that. I go hot and cold back and forth, okay? So, so in the studio in, in Tampa,

John Hernandez, who's my number two in the operation, photographer by trade, guys amazing. He didn't

make it. He could make it up to the show this for this year. Long story short, Cuban, Cuban American Puerto Rican background. This guy makes, and I'm from Miami, we're all from him. This guy makes a Catholic on-let chain that will knock your socks off. I mean, it's spot on, probably the best Catholic on-let chain that you're going to have anywhere. Every Thursday, I go to the studio, it makes me one, and I love it. Now we're getting it to summer. I'm like,

“all right, where's the ice? That's what I'm doing. I'm making these things. I'm, I'm icing”

'em out, and I'm enjoying the hell out of it. Do you know what I'm saying there? Okay, that's, that's from living right now. That's from living. Well, I'm like, come over on Thursdays, kids. So yeah, I'm like, come over on Thursdays, because I, I grew up in South Florida, so, you know, it sounds like a, I'm like a good time. Okay, so you know what I'm talking about, Matt, I took when, I don't know, it's about 30, and I was living on South Beach. I was living on literally Lincoln

and Collins, and it was, it was like a hotel condo, right? So, it had downstairs where there was a caffeine. Everybody in that place was Cuban. Every one of them would go down. Every single day, I would either have a colata or a caffical leche, I'd have a Cuban sandwich or an egg sandwich, right off the, that was the best, that was the best living moments of my life.

“You know, obviously, I have family, I have kids, and I loved them, and I would never change anything.”

But in my single moments, in my life, that was it. That was the pinnacle of it, of it all. It was just amazing. It's funny you say that because a group of us were in Miami two weeks ago

and several of the folks with us had never been in Miami, and we were in like the little

whole van area, and I'm show them. I'm like, "Get a look for the windows." They're like the windows. Like, that's where you get your Cuban coffee. You get it. There's a window everywhere. And then they start looking and they're like, "Oh my gosh, they're everywhere." So, all right, here's the funny story. So, when I was about 20, well, 20 years old, and I worked for a carpet cleaning company. And, you know, there were teams. So, I had a partner, right? We had a van and a thing we go around

doing their thing. He was the little Cuban guy, and as he was Mario. And Harley spoke, he spoke English, but it was, you know, Miami style in Spangler. So, he's like, "Hey, you know, you want to get some coffee?" And I said, "Yeah, sure, why not?" So, we stopped into a spot, we go to the window, and he ordered

the styrofoam. This is my first time having Cuban coffee. So, he orders the styrofoam, and

and there was actually for other people with us. So, we had the little, the little shots, and he'd lined them all up. So, here I am. What do I know? I thought those were like little sample poppers, and he's like banging down or something like that. I had about six or seven of these things, right? And it was a very productive day for you. It was really great because, you know, we did our thing, we get into the truck, we go to the job site, and I don't know, about 20 minutes

into this, like 30 minutes into this. I start sweating, right? I'm like, something's, something's happening. And I found myself, I was really, really making things happen. I was overly productive for the day, but I also thought I was going to have a heart attack. I, you know, I'd like this. So, that was my entry point into Cuban coffee. Yeah, let's talk something, royal cup 130 years old, making moves. And in today's, in today's age, in order to make certain moves,

“you have to be, you have to be seen in places that you're not accustomed or normally being viewed.”

Enter in media, enter into partnerships and relationships with media companies. I. E. Walk and Talk Media. What is it like for 130-year-old company to begin transitioning into all at the social media, media content creation side of things? Yeah, it's interesting because everybody could put a ad in a magazine that probably doesn't exist anymore. Personally, I love what's going on in media. I probably have the wrong words to describe it, but it's more of a conversation, right?

Printing words on a piece of paper, that's a side conversation. This, what we're doing right now's conversation, what you guys do is a conversation and it stimulates much more thought. So, we're, we're probably as 130-year-old company, not quite that great at it yet,

folks. So, if you're talking about conversation and we circle this back to, from a sales perspective,

right, and let's face it. We're here at the NRA. People here to sell. People here to be seeing sell, make relationships, start the ball rolling. Sales people need to be able to communicate

“without coming off, like they just want a check, right? Right? So, the best way to do that”

is to storytelling. I don't know what I mean, making stories up. I mean, to tell their story and that's where the conversation comes up. And that's where that potential buyer, the chef, the F&B director, whoever you have to talk to, they can stand to see your face at that point. Yeah. Yeah. You're absolutely right. How is royal cop bringing this,

this feel of genuine, to make this more genuine instead of transactional? How is the sales team

approaching that? Yeah. It's hard to put into like a formulaic thing, but I think culturally, that's where your culture comes down. And when I say culture, I mean, it raises big marketing buzzwords and all that kind of stuff. But we want our people to engage with our customers, our potential customers in an authentic way, right? We're talking about coffee. It requires equipment. It requires someone to fix it because of its down. They're not serving customers.

“But really, I think, ultimately, it comes down to, they believe what you're saying,”

did you do what you said? Do any of you said? I'll give you an example. I had a customer conversation in the last six months. Coffee over the last year has been really strange. It's been at a all-time high. It's gone down half this much. It's gone back up. We've had horse strikes. All of our raw materials come from other countries. We've had tariffs. We had tariffs again. We've had tariffs come to all. We think we're getting tariff money back. We

have no idea, right? So all that's going on. So we have this conversation with the customer. It's a great customer rise. And we just had a conversation about it. What we're going to do and how we're going to do it and how we're transparent, I thought nothing of it. About a month later, I ran into this person. And they looked at me. It was like, I really enjoyed this. And if she hears this, she's got a smile. She will hear those. Yeah, make it. She looked at me and she said,

"Do you know what? I really appreciate how authentic and how transparent you are on this. It really meant a lot to us." Again, it's, I don't know how you can make that formulaic. We try to make it culturally just be authentic. And but that was like the most validating moment in the last six months for me that they appreciate the way we approach it. And we try to emulate that across our organization. So I had the Michael and Barty come out and, you know, he's a seafood distributor out

of Orlando and he was paired with one of our chef pals. And the long story short is we were talking about what it takes to have the relationship. And it, it comes down to answering your phone. It, it just comes down to being accessible. Right? So, and I know you, Ashley, I know you're hiring

good people. So, ultimately, it starts at the higher. It starts on bringing in the right team member.

Right? And then they're going to do the right work. And they're going to answer their phone. We, we, oh, right? So, so when the, when the, when the, because at the end of the day, most people don't run at a coffee, right? I was in produce for 25 years. And, you know, fruits and vegetables

“disappear. And all of a sudden, and all of a sudden, you have to, you know, but they're all”

stuff in your car and, you know, bail them out and you had to get it. That doesn't generally happen with coffee. But what does happen is the equipment breaks. Somebody has to be there for that. Oh, wow. So, Pooch just walked in the door. And he brought me a cold, uh, it looks like a really refreshing beverage. It does. Um, I can tell you that it's not a medusa face. I can, I can, I can tell you that. It's, uh, which one is this? Sweet green, sweet cream. Did you, did you, did you sit on this?

Did you sit on this? You may, Gerity, it's a problem. Thanks a lot. See, you know, for a minute there, I was like, how lucky. Why did you really sit together? No, but it was for him. Thanks. Okay. Okay. We got to propose a poor mill on the, on the show. You know, you put, you know, I'm going to, I'm omitting all of the Pooch content right now. All right, I love you, baby. I'm all like it. All right. So, so it, it comes down to the higher. It comes down to who you're bringing in

your organization. When you do that properly, uh, everything seems to fall into place. You're not

everybody. That's it. Yeah. No, no, that's it. Who's you? What? Oh. And a Bobby Bowden guy, clearly. I know, I know you're the you. I get it. Oh, um, back when I was in college, some reporter asked Bobby Bowden, hey, you know, you're doing really well. You, you, you have just repeating victories and all that, how, what's the secret? In the secrets, what you just said, he said, put the best 11 people on the field and get out of the way. You know, and, and you can, you could take that and you can extrapolate

that or you can expand that from, uh, owner, CEO, founder, whatever, downward, right, because when the guy or gal up top, when they hire their sea sweet folks, their middle management folks, all of them, if everybody is in alignment with what the company's culture is, provided it's a good culture, all of a sudden, everything just drives, everything just works. Yeah. Right. I, you know, at the end of

“the day, actually, uh, we are, we're in, we are in a partnership, and, but here's the thing,”

I don't enter, walk and talk media, and doesn't enter into partnerships with companies that are soulless, if you will. I have been working with companies like that all my life, and now that I have the power to pick and choose whom it is that we work with. I won't ever do that again. So when I say something like what I'm going to say now, which is royal cup coffee, is, is, is a real operation. It's a good operation. What do you mean by good is,

in the heart? That's what I'm talking about. I'm not going to have anyone come to me and say, well, that just because it's a part of a brand partner. I don't know, because I don't allow bootleg people in the door. So that is the highest compliment that I can pay to user. Thank you. I was thinking that in my head, that is a very nice compliment. And we hope we're doing those things

that way, and it's, it's always great to hear someone acknowledge it, so to speak, and it's coming

off that way. Well, listen, every company that's out there, and I don't care if it's the, the manufacturer, the distributor, the actual, the restaurant or whatever, whatever sector or spectrum, part of the spectrum of the, of the industry that you're in. Somebody, you're going to mess the bed. It's going to have everyone messes the bed. But at that point, it's really, it's how you make the fix, which is the corrective action. And, and that, and, and again, it comes back to, okay, there was a

problem, you either be proactive on the problem, or, hey, sometimes you can't be, answer the phone,

“make, make do what you can do. Don't hide. The worst thing you could do is, is go to voicemail,”

or just let it ring to voicemail. You have to take the call. Like, you have to take call. And it's, you're right. It's not the problem. Everybody has problems. Yeah. I mean, we have problems every day. It's what you do about them, and how quickly you do something about it, and how transparent you are. If you were going to sum up what entering this week, what you're looking for from it,

for real cup, what is that? Well, yeah, obviously, you always want to ROI on your spend,

because a big spend. But, and that is important. But what, what it really, what's really important for us is it's a place where we can see a lot of our customers at one time and have really good conversations, a lot of potential customers, a lot of partners. You guys, I mean, we have three partners in the

“booth with us this week. And, and really talk about business. And it's, it's go, go, go, go, go, go,”

because, you know, we have the, we call them the brew crew, you know, they're here before we get pummeled in the morning and, and then you're there all the way to the end. But it's really about all those connections, right? Whether it's customers, potential customers, you know, partners, and just continuing to figure out ways to do better. You know, we, we have a thing that's saying in our company like every day, one percent better, one percent. And you do that for 365 days. You're going to be a lot better.

And, you, you know what's funny about that? So first of all, I agree with that. That's, that's it's

right. And you're not hurting yourself. It's not a strain on the organization. It's not a strain on resources. You're not trying to create these artificial bottlenecks or whatever you're, you're moving into it nicely. That's awesome. When you're talking about trade shows and you're talking about ROI's, you know what's funny about that? The amplification that you get out of shell did, and,

know that you, you're walking down the, you're walking down an aisle. And you see a booth and there's, you know, four people in there sitting down staring at their phones. They're not out engaging. They're not, they're not trying to bring people in. That's a push. That's, that's, that will push people away. You're, you're creating this, this imaginary bubble. And nobody's going to go there. What is your ROI? I want to, I want to acknowledge the fact that, first of all, the NRA,

this is like the Super Bowl of trade shows. But you still have to get out into the field and play,

“like you have to still go out and, and make the effort to, to walk away with a whim.”

I want to acknowledge that, that you guys, you made a decision, because this is something you've

never really done before. This is something new. What you did is by bringing us along for the ride,

regardless of how busy or not a trade show is your VIPs, all of the relationships, all of the folks that you invited to the booth to get the interview to participate in, you know, with the media and the podcasts and, you know, all that stuff. That's evergreen content that is going to live far beyond the four days of the show, absolutely. And when you're thinking of it from that perspective, it's a great return. It's a great return. And it's an ongoing giver. And it's smart.

It's a smart thing to do. And I'm not saying it just because, and I'm not saying it just because, you know, it's, uh, so whatever, most companies do not understand media, social media, and iPhone versus a Sony camera, they don't know any of that. And I know because I see, I see what's posted. I see what's put out there in general. It's scary to tell you the truth. But I just wanted to acknowledge, you know, do I want to like backslap myself, share

whatever, but it's really not about that. It's really recognizing that you made a conscious decision, which is smart for 130 year old company to do, to jump into the now, the 2026 of it right now. But that was our 1% better that day, right? We figured out, hey, we, we need to be more engaging. So, all right. Look. So, what's, what's new? What's coming up? What's new? What do we look and for, um, from Royal Cup this year at the show specifically, too? Yeah. Uh, new for us is first

“integrate our new partners, our new coppers. That's what we call it, right, coppers. Um, make them”

feel welcome so that we can be us and not us and them. That's the first thing because culture is going to matter. Uh, so that we can touch our customers and potential customers, so that's going to be a lot of our time is that integration of, uh, the new company, uh, the farm of brother's organization.

And, and once we get past that, you know, obviously, during that whole journey, it's always about

taking care of our customers. And I consider and tell you a lot of great new things. We have partnerships and things going on, but you probably don't want me to go on and on about that. Um, but we're super excited about some of the things we have come and down the pipe. Well, what we have coming up next, uh, in our relationship, we're going to help you amplify that. We're going to get that to market in a, in a whole different capacity than your accustomed to. So we're going to,

“we're going to continue that part of the conversation. How do people find you? How do they find”

us? Rookup.com? Easy. Yeah. We're, we're pretty easy to find my, uh, marketing guru sitting outside there. She's probably looking me like, don't you know the answer to this question? So I'll make sure that it's in the description. I wanted to thank, uh, Connor Stewart from NRA, uh, for inviting us out here and giving us the booth space and everything, uh, just wanted to acknowledge that. And obviously, you guys for Rookup, you specifically, you know, the whole gang for, you know, Lindsey

and everybody for, uh, we're making this happen and bringing us out. So for, for us, walk and talk media. This is a terrific trip. Um, and there's a lot more of this to come. As a, a lot of like forage, we look forward to it. We look forward to it. You guys are great. It's been better than we could have thought of. So did you see the video? Did you see the first data recap video? There's

amazing. It was cool, right? Yeah. It was, it was super cool. We're doing a different man like we're

not just out there. Again, I'm out out there with the iPhone, they can picture us and stuff like that. We're doing cinematic, movie style recap videos. And, uh, it's the coolest thing ever. This is, this is the life I wanted to live. I don't know what to tell you, but you don't want to go back to produce. You know what, sometimes I do, tell you the truth. I miss it sometimes. You know,

I have an amazing team that without, you know, the wills and the poochies and the genre and end

“as is and the cows and the Jordan's, all these, all these people who are on our team. And then”

forget about our chef, no one. I don't even know if you know the chef, but, uh, maybe a bit,

chef Michael Colantis, Michelin Star Chef, out of Orlando, Sasaki restaurant. He's part of the

“team now. He's got, he's got a one star of Michelin and then he has his big gourmand with another”

concept called "Sushi Sainte". "Sushi Sainte". Um, who's doing this? Yeah. It's good stuff.

Who's doing it? He's a team member. He's used with us. Like, it's, it's really amazing.

Oh, it's amazing. All right. Thank you for everything. Amanda, thank you. I appreciate you. Um, you know, we're, uh, we're 40 minutes in and, you know,

“what, I think we hit every data point. I think we talked about a lot. I think this is going to be”

a delicious episode, if you will. Um, and, in your, thank you. I appreciate you, man. Thank you.