Elevator Talk: Joon, Scobucha, Hey!Hunger, Jozo, Fable Fish Co.

29:12Shereen, I have not had the pleasure of trying any of your products yet. I am sad about that. One day I will, I'm sure. But where are your products sold and what's your price point? So I'm actually in about 30 plus grocery stores within the San Francisco Bay Area and wine country. The price point right now is between$9.99 to about$10.99 per pack. Each pack has about, has two patties in them and they're quarter pound each. And hopefully we'll be scaling to some larger regional chains soon. I want to get to Elinor, I have just one more quick question. Your packaging describes the products as nut burgers and the illustration shows a burger with, I assume, your patties in there.

30:06Why did you decide to go with that type of positioning, that messaging of a nut burger? So in the beginning, I've only been in this industry for a year and we've been like trying out various things as to how to position the product coming from a place of um from a place where i wanted to bring something that is familiar and in a format that is known to people we position it as a nut burger i'm in the process of rebranding and going back to more to my roots and rebranding it as a ticker veggie patty which is what it is actually, knowing that Indian food is being more and more accepted, and it is something that people are looking for in their everyday lives.

30:54And so that's why we're going back to that. Nut burgers really comes from the fact that there's nothing like this in the market right now. You have vegetable burgers that are traditionally on the shelf, as well as meat analogs. And somewhere in the middle, I feel like having been a fan of a lot of veggie burgers a long time, I feel like you kind of lose either the flavor profile or you're stuck having things that seem to be like meat, which is fantastic for people who are, but I personally felt that there was this lack of flavor and texture. And so having something that has a a little bit more texture as well, a lot more flavor.

31:42So that you're not only having it as a burger, but you can actually have it as a flexitarian meal or as a meal itself was something that I wanted to bring to market. Well, it's really exciting because I think your next stage of development is going to be really fun and you can go in a lot of different ways. Eleanor, I am flummoxed because I think I think you could go a lot of different ways. And I think what Shireen has and what she's created in her backstory, all of this is really outstanding. How to coalesce it into something that is going to make sense to their target consumer and beyond is the big question, I guess.

32:22But what's your perspective? What's your advice? Well, first off, Shireen, what a cool product. And I love the angle of the Indian flavors and really connecting to who you are at your core. I think that, um, is a message that goes such a long way there are. Um, and you're right. Like, I think it is so cool seeing how many more Indian food products are coming up. So people actually could taste how good this stuff is, you know? Um, it's funny. You said that they're a quarter pound each and I can't stop saying it in my head, but I'm like the new quarter pounder, like the new quarter pounder. Um, so, um, you know, take that with whatever you will, but I loved that.

33:01Um, I'm curious to hear a little bit more. The one thing I will say on Indian flavors is, you know, Americans, you know, we're, we struggle with the spice a little bit sometimes. I'm curious to see, to hear a little bit more about like, you know, how is that feedback, how the consumers responded to like those Indian flavor profiles and, and are they feeling like it's too spicy? Is there like an option to do a more neutral flavor? Is that something you're thinking about? So I offer four different flavors. so one of them is like super authentically indian and that is that is my and that's my beet and walnut flavor and it goes off the shelves it flies off the shelves i have i demo it all constantly i've demoed it at expo west i've demoed it at various grocery stores and that is what hooks people in after that the other three flavors i think when people think about indian food they all those things like, hey, there's so much curry in it that I won't be able to eat it just by itself.

34:05But the reality is that Indian food is so diverse. Like if I had a stone's throw from a place where I live to this 10 yards from now or 10 kilometers from now, the dialect changes, the way people live change, and then the food changes as well. So given that nuance, I had the flexibility of bringing things that are toned down, but have the same flair of Indian foods that can be then flexed to and easily adopted in people's daily lives. And it's not only stuck to being inside a burger. Yeah. Amazing. Very cool. I'm curious too, what challenges have you faced formulating such a minimally processed product like this?

34:56Are you selling it frozen or refrigerated? It's sold frozen because of the lifespan. I think the lifespan reduces drastically because I don't use any preservatives. So it goes from selling frozen at a year and a half and then selling it as a refrigerated product that goes to two or three weeks. So it's a huge difference. It's being sold as a frozen product. My biggest challenge is that ethically, like, so my ethos are that you should have the best quality food at the best, like at a reasonable price. And so that being said, I just received my organic certification, which is very rare for a smaller company like myself.

35:47But at the same time, it also reflects the ethos that I've lived by. My biggest challenge to your question is I can't find many commands at this point who will follow that ethos as well as create whole veggie burgers that will help me scale. I think that is where my challenge lies. I think from the other challenges also around having people figure out how to use that outside of a burger, which is what I think led me to remove in my new packaging and moving away from the picture of a burger and rebranding it to a tikka patty, which is what it is, so that people break away from that conversation on like, hey, it just needs to be in two slices of a bun.

36:46Well, I, again, think that it's so exciting when a product like yours comes to market and that you're trying to feed people better food and do it in a way that's going to resonate with them and give them a point of reference. And I think you're right in that more people are searching for Indian foods or, you know, foods that represent Indian cuisine. The co-packing question is a big one. And I think at this point, you know, it's a question of money in some ways, right? You know, are you currently looking for investments? Is there a size of investment that you're looking for? Not at this point.

37:29I have been lucky enough and fortunate enough to be able to support myself in this endeavor. Something that has started off as a passion project. project um i'm hoping that it'll it'll self-sustain itself to a point where i can put the money and uh make it like so i don't need to have an outside investment anytime soon and is it just because you want to maintain control of your business in the way that you want to run it um partly but as well as like i want it to be a sustainable business i've seen a lot of, there are good stories out there of having outside investment in that as well as horror stories.

38:19I don't know which way it will go for me. So I just want to make sure that I make the decisions very deliberately as I scale my business. There's a lot to love about what you're doing, Shireen. I think I'm really excited. Congratulations again on getting the organic certification. We're planning to head to San Francisco later this year for a Taste Radio meetup, and I would love to meet up with you in person and try some of your products. So hopefully we get to do that. But in the meantime, if there's anything you need, if there's anything we can help out with, answer any questions about, please let us know.

38:54Just reach out anytime. I'm really excited for you and Hay Hunger. Thank you so much. Thank you. Quick break. If this episode has you thinking about what's next in food and beverage, explore BevNet and Nosh Insider, our subscription platform with deeper insights from the BevNet team. Visit tasteradio.com slash insider to learn more. Eleanor, I would say we're three for three, and I think we should go four for four with our next brand. The founders are Julia Morrison and Oliver Martin. They are the co-founders of Jozo. Julia and Oliver, great to see you again. Hello. Yes, we're so happy to be here, Ray.

39:32So good to see you again. And Eleanor, really nice to meet you. Nice to meet you too. Yeah. I met Julia and Oliver at our Taste Radio meetup in New York City, which was held a couple of weeks ago. A raucous event, a fun event, so much good food, beverage, product samples, and of course, entrepreneurs to meet with. I was not familiar with Jozo before the event, which makes it even better for me. Please tell our audience all about what you do. Yes. So this is Jozo. It is Ray Latif's favorite soy sauce. Yes, it is. It is a barrel aged tamari made with this traditional Japanese brewing method. We work with a phenomenal brewery in Japan that has this amazing recipe.

40:15So they they use kind of like a double ratio of soybeans and then they're aging the product in these large cedar casks that are called kiyoki for 18 months. And the resulting flavor is phenomenal. It's like a burst of umami with like layers of complex flavor and then kind of a softer salt finish from the aging time. We come at this from like a chef's perspective. We're huge home cooks. And it's kind of the product that's in our back pocket at every moment in the kitchen. Pretty much sneaks its way into every recipe that both of us make and many of our friends know as well. And one of my favorite parts of the product is that it's naturally gluten free.

40:57So I have celiac. I'm constantly looking for better gluten-free alternatives and also love my gluten-free community, especially the gluten-free New York City community. So I was really excited to bring something like Jozo to that community and, you know, really give back to the folks that I love in the gluten-free world. So we're really excited about, you know, the flavors and just excited to bring it to market. I have 10 ,000 questions. I know Eleanor has a few questions as well. I just want to ask one thing real quick. Where does the name Jozo come from? So it's the Japanese word for brew and brewery.

41:37So a lot of the breweries in Japan that make this product and other soy sauces and such, they use the last name of the brewer and then the word Jozo. So this is kind of like our homage and our ode to the people that bring us this amazing product. All right. Eleanor, we have about seven minutes and 45 seconds. I want you to use every second if you can, please, because I know you have a lot to add. Okay. Sounds great. I'm curious, this kind of goes back to the education piece, but I know it's just so important, all these new products and they're such like interesting new attributes. Like I've never seen an aged tamari.

42:17I'm like, wow, this is like fancy wine of soy sauce. I love it. I'm curious, like, how are you communicating those differences between mass-produced soy sauce and your tamari. Of course, there's amazing benefits of gluten-free, like you were mentioning, Julia. So curious about that. Yeah. And we spent a lot of time thinking about that and thinking about our packaging and how it can convey that as well. We did a soft launch last November and kind of took that time of like, you know, and we took a couple of months to formulate that feedback and bring it back into the label and the packaging and all.

42:55So we've worked on some pretty nice call outs of highlighting the barrel age, but also saying what that brings. So below our tamari soy sauce, we've got bold and balanced umami. So we're really trying to bring the idea that this is like, you know, barrel age is not just a term here. It's actually in flavor enhancer. Yeah. And I think something I would add to one of the biggest points of feedback we got from our soft launch in November until our recent launch earlier this month was really putting the story of how the product is brewed actually on the packaging. It's something that I think is a true differentiator for us.

43:35And that it's, you know, age for 18 months, like that amount of time really helps it develop that amazing flavor. The recipe itself is really unique. So I think really bringing that both onto the package, but then also, you know, making that part of all of our messaging throughout our marketing materials and social media as well is going to hopefully be super impactful. Amazing. Have you felt, I mean, I know there's, there are so many, um, kind of up and downs with tariffs and what even is the most recent, um, you know, updates. And I know your product is Japanese, but I was just curious with it being international.

44:12I wasn't sure ingredients, things like that. Are you feeling any kind of nerves around that? How, how have things been going? I think we are. I think all of us are. We're an imported product and we work with a brewery in Japan and we wouldn't want to make this in the States. We want the artisans that have been doing this for hundreds of years to be the ones that make the product. But I think we're just going to have to roll with the punches and see how it goes. Yeah. And I think we're new enough right where we can almost take a little bit of a reactive approach like we'll follow the industry and kind of you know see what the trends are and then um you know make our decisions as as decisions are rolled out yeah no that makes sense um it's interesting i actually one of the first things that i noticed about your product was the bottle that you chose um it's not like that traditional like kikomon like pour out or the um i don't know you call that top where it's like you know, I'm talking about, um, I love the squeeze bottle aspect.

45:18I think people really love that too. They're really responsive to that. We cause it's one of our clients, also big squeeze bottle peeps. Um, so, you know, but it's interesting cause it does help people feel a little bit more engaged in the kitchen and, and like more, um, like their chefs themselves. I love that. I'm curious. I think like that is such a great kind of standout for a condiment product. One thing that, as I'm sure you'd know too, like condiments are not the highest velocity moving items that there is. But I will say like soy sauce and like tamari, I mean, people use in, you know, you're not, you're not just like topping your meals with it.

45:55You're actually cooking and there's a lot more that goes into it, but I'm curious how you're measuring success, um, as a specialty comp, uh, condiment in such a kind of crowded market. It's such a good question because it's actually exactly what our ask, what we're asking ourselves right now. So we just did our retail launch at the beginning of this month. In just a matter of weeks, we were in like 30 doors, which is really exciting. And so for the first couple of weeks, we're like, we did it. That's a measure of success. But as we've spoken about throughout this whole episode, we need to then actually get in the hands of consumers.

46:33So right now we're really trying to focus on what can we do from a marketing perspective? What can we do from a demo perspective to really, you know, get the bottle off the shelf and into the hands of the consumer? So I think for now, you know, we're really just focused on scaling, especially in our backyard, like boots in the ground, trying to get into those New York independent retailers. And then for us, we're actively figuring out, OK, what does Velocity look like for this product? And how do we compare it to our competitors? Because it is tricky in the in the sauce space. And I think also for like soy sauce, like store to store velocity is so different.

47:13You know, there's some stores that people are, you know, they've got soy sauce, but people are really coming in for, you know, eggs and, you know, bananas and milk. And there's other stores, you know, like so we're starting to really like we're in New York and we're focusing very heavily on the New York independence somewhere where we can like go in our backyard. And, you know, there's certain stores where people are, you know, using a cart and certain that they aren't. Um, so we're kind of using that as a new measure of, you know, um, if they're going to be a good customer base for us as well.

47:47Very cool. How are you, how did you get that distribution? Um, it's, it's boots on the ground in New York. It's me with a backpack on the subway, um, and a case of Jozo in it. That's amazing. Yeah. I mean, um, I think Alex was mentioning earlier around like fair i think like i don't know if you guys have checked fair out or um there's actually a lot of other great like options especially when you look at like northeast i know fresh direct is also um an amazing resource okay you guys are you you got all the things but i just was thinking i'm like man this would be such a good like add to cart on a fresh direct or hunger route or something like that um so very cool amazing yeah and uh fair has been super helpful for us um so anything out of like the New York area.

48:35We've gotten into like a bunch of stores across the, across the nation. Yeah. Yeah. I think Julia and Oliver, you're definitely onto something and, and, you know, Eleanor mentioned Graza. And I think one of the things that helped Graza so much was the brand getting their product into the hands of chefs, chefs who were very visible on social media. Is that part of your marketing strategy? Are you trying to get out there and connect with those folks? 100%. And I think that the restaurant world can be really beneficial for us. Something that we've been talking about and trying to, you know, put into action is, are there restaurants that, you know, might leave a bottle of soy sauce out on the table?

49:21And can we get Jozo on every table of every sushi restaurant, you know, out there? So So I think there's opportunities from merchandising within a restaurant perspective, but also trying to talk to restaurants in the city that could potentially use us in their dishes or doing a specialty role of some sort, I think could be a really great play for us. Yeah, it's crazy if you go into YouTube or see some videos on Instagram where chefs are making some dish and they're using graza. If they're using Jozo, I mean, that could just go so far for the brand or do so much for the brand. I was really excited to meet you guys in New York.

50:05I'm even more excited to talk to you guys today. Thank you so much for being a part of Elevator Talk. Please stay in touch. I keep saying this. This show is just packed. We always have good shows. This show is just packed with brands that I really feel like have tremendous scaling potential. And I think we'll be hearing a lot more about Jozo in the future. Awesome. Thank you so much for having us. This is awesome. Thank you. Thank you. All right. Our final guest for this episode of Elevator Talk is Megan Luck, who is the co-founder and CEO of Fable Fish Company. Megan, great to see you. Great to see you guys.

50:38Hi, Ray. Hi, Eleanor. Really wonderful to meet you guys. Thank you so much for having me on here with all of these amazing brands. It's so cool to hear everyone talking about what they're up to. Yeah. And thank you so much to your wonderful publicist, Adrian Hahn, for sending me some products. I actually have some Fable Fish here. Oh, awesome. I love it. I have three varieties. I have your teriyaki, your sea salt, and your sweet chili. I'm kind of letting the cat out of the bag here because the viewers and listeners want to know what you do. And I'm telling all about it. Please tell us all about Fablefish.

51:07Yeah, absolutely. So I'm Megan Luck. I'm the founder of Fablefish. Like Ray just said, we make wild Alaskan sockeye salmon jerky. So I grew up on my family's fishing boats in Alaska. Really early food was more than just fuel to me. It wasn't something that just came from the grocery store. fruit came from bushes, meat came from tundras, and of course, seafood came from wild ocean ecosystems. So for me, food has always been like the story of Alaska. It's been a connection to that place. And it's also been a responsibility to protect that place because it's always nourished me so well. If you flash forward, like after a decade of living in New York and working in advertising, I returned to the world of Alaska.

51:49And my mission is to reimagine wild seafood for modern eaters. And that's really where Fablefish was born. So we make wild Alaskan sockeye salmon jerky in three flavors, sea salt, teriyaki, and sweet chili. 100 % of the raw material for our jerky comes from Bristol Bay, which is where I grew up fishing with my family and is also the world's largest regenerating sockeye salmon fishery. Our jerky is packed with 31 grams of protein. So that's more than like literally any lab. I like to say like lab grown protein bar on the market. It's packed with omega-3s, collagen, selenium, and we really just process it as little as possible.

52:30So all of those nutrients are preserved. Sockeye salmon is actually just one of the most nutrient dense animal proteins on the planet. So we just want that to be the thing that shines about our product. For me, I think at our core, Fablefish is just about making real food from wild places. I want to honor, you know, where it comes from and also help protect those places. I really believe that snacks should be like convenient and also deeply connected to our natural world. And I just love this idea that the best protein bar might be a piece of smoked salmon, right? Again, lots and lots of questions to ask, but that was great, Megan.

53:12Thank you so much. One thing I want to point out, you're launching tomorrow, it sounds like, or at least at some point next month into a pretty big retailer. Yeah. We're launching tomorrow in Sprouts nationwide. And thank you so much. I was in Denver yesterday and I like drove around to five different Sprouts to see if maybe there was on shelves yet. It wasn't. So I'm glad you have some on hand. Yeah, it's been an amazing process with them. And they've been such an incredible platform to be able to test and learn how our product moves on shelves, how people are thinking about the flavors and just start educating people about wild food for the first time in this space.

53:51So you're part of their innovation platform that they have, the three-month one? Yes. If you're listening to this, you can find us on the new for you section and the forager section center store and sprouts. Outstanding. As I mentioned, you know, a lot of questions, Eleanor, I think we probably share a few of them, but please go ahead. I'm curious. So I haven't had the chance yet, but I will be running the sprouts tomorrow. So yeah, amazing. But I'm curious to understand a little bit more on like, because salmon jerky is, is yeah, another pretty unique product. Haven't, you know, seen a ton of that.

54:28And I actually personally haven't tried salmon jerky in general yet. I'm curious, can you share a little bit more about like the texture of a salmon jerky versus a regular beef jerky? Yeah, our goal in creating it, and there was three years of development and probably like 30 years of home tasting that we've been making this product in our backyard smoker. But really the goal is to make it as close as possible to beef jerky. Um, so we want to create something that is using, uh, this really beautiful raw material, but we can create a bridge for people who haven't experienced it by before by kind of guaranteeing that it has a very similar texture.

55:10Okay. Interesting. Very cool. Yeah. I, one of the questions I was going to ask was around positioning and how you're positioning towards other protein snacks. You talked a little bit about how I loved what you said, how like the best protein bar might just be a salmon jerky stick. I'm curious to hear a little bit more too. Like if you think about, I mean, we've seen such huge successes with brands like Chomps and, um, new primal. And I'm just curious. Yeah. Like how, how do you kind of position yourself next to some of those guys or even talking around different like consumption occasions, things like that.

55:45Yeah. Um, I mean, I really like this idea that we are an alternative to those guys and also an alternative to just like however you're getting your protein. Um, one, because we're providing more of it, right? We have like, I think 80 % more than any, um, current jerky that's even on the market. So from a new like nutritional density perspective, we offer something that's really unique. And then there's also this piece where like, there's no food in our food anymore. there's there's so much that goes into making something um and what we're trying to do is just like return to you know how i've always eaten food and i've always had the privilege of eating food which i realize now is really rare to just like have a really beautiful wild raw material and do as little as possible to it and as a result like it tastes amazing and you don't take my word for it.

56:42Please go buy it at Sprouts and find out yourself, but something that can nourish us in a way that food from a lab or food that has additives in it or food that is overly processed, just like simply cannot do because it hasn't come from a wild resource. Yeah. I love the way you talk about this brand. I think it is like, you could, you could hear you are so wholly connected to this product and the brand. It is so cool, honestly. And it's amazing too, because you can really, um, I can really see your advertising background. I'm like, she must've been a copywriter with a way you like so beautifully articulate, like the way you want people to understand and, and, um, get to know your product.

57:28I think it is like, you're crushing it. That's amazing. I'm so excited for you. Thanks. I mean, it is something Like I'm connected to it because it's something I've eaten my whole life. And I didn't realize when I was a kid, like how rare it was to like be skinning deer in the garage with your dad every fall. I was like, everybody does that, right? Or like everybody is like forging for mushrooms and drying them. And those are the vegetables in the winter time and everyone's smoking fish and it's just not the way things have been done. So for me as somebody who, you know, has been a part of that world and then really, you know, wasn't for, for a long time, I now just find it to be such a privilege to be able to teach people about it and be able to share that with people.

58:13Like it's such a gift to be able to give something to somebody that is literally like a precious resource and a limited resource, um, that still regenerates. Yeah. I have one last question. I'm curious on, you know, um, when you are running those demos and having people test it out, like, how are you getting people past the, the fish comment? Like, are you like, like, you know, I, I just, I feel like it's gotta be a little tough to drive trial. Um, one thing I will say is like, it's fish. It tastes like fish. It's not fishy. And we worked a really long time to create a product with a species of salmon that is less oily than other species.

59:00And it has a firmer muscle texture than most species. So as a result, it has a cleaner flavor. And what I've been doing with trial actually is like making it familiar for people. So at Expo West, we put it on like crackers with cream cheese. So it's like, I'm like, it's breakfast. It's a bagel with smoked salmon. Everybody knows what that is. and they taste it like, oh, and then we can move into having them taste it as is. And a lot of people I've also found are just like super curious about it because it's not something that they've seen. So I think, um, in my mind, that curiosity is something that we can leverage and, you know, have people be excited about discovering something new and then hopefully, you know, becoming advocates for the brand as well and passing that along.

59:48yeah that cracker and cream cheese it's brilliant i was thinking i'm like how do you make this approachable and that's like yeah you put it on a bagel cracker megan i think this might be the first time i ever took notes uh during an episode uh because i love your quotes of there's no food in our food anymore and uh and your description of um protein bars is lab grown protein bars i love it. Price point, price point per bag? Yeah, it's gonna be about$779 on shelves. And the goal is to make it like right next to a higher end jerky product and then cheaper than any other kind of like smoked fish in the market that's next to them on the shelves.

1:00:29Awesome. Very last question. Are you familiar with a private equity firm called Manitri? They're based in Vail, Colorado? No, I'm not. Well, you should definitely get in touch with them or maybe I can make a connection because Because Ellie Rubenstein, who's the founder of this private equity firm, guess what? She was a former D1 skier at Harvard, like yourself. She lives in Alaska part-time. And she is crazy about the food system and investing in brands that are changing the food system in a good way. So they don't typically invest in smaller brands, but I have a feeling she would definitely want to have a conversation with you.

1:01:10So, I mean, I can't believe I don't know that person. Or maybe I do. Yeah, it's perhaps you do, perhaps you're connected, but I will definitely make or send you an email after the show. Amazing. Thank you so much, Ray. I appreciate it. Of course. Megan, thank you so much for being on the show. It's so exciting to learn about what you're doing. And thank you so much again to Adrian for the introduction to Fablefish. Yeah. Thank you guys so much. I really appreciate it. Have a great one. You too. Eleanor, I wasn't kidding. You know, we have some good stuff here on Elevator Talk, and I'm so glad that you were here to offer some perspective, feedback and insights about how these entrepreneurs can best scale their businesses.

1:01:49I can't thank you enough. Just in general terms, we don't have a ton of time, but in general terms, what's the one thing that you would advise all these folks as they continue along their journeys in 2025 and beyond? Um, yeah, I think if we were to speak pretty generally, I think like one thing that a lot of them are doing that I hope they hold onto for a long time is like maintaining that scrappy mentality and getting creative and feel comfortable to ask the buyers for, um, partnerships and certain, you know, creative, uh, ways to market. I think we've seen a lot of really cool examples of, of brands bringing ideas to the grocery retailers even when you think about um you know we saw poppy do individual mini cans for a dollar at walmart like that's essentially a sampling opportunity and you know that that's not something that they were offering and that poppy probably came to them with that and i think that there is still so much more room for additional collaboration with the buyers so as the this like next generation of emerging brands is coming up and getting more retail distribution you know feel comfy to go to your buyer and say, I have an idea.

1:02:57What do you think? And let's do this. And kind of maintaining that like scrappier mindset of, you know, boots on the ground running around and driving some trial. So I'm so glad that you said that. I think you're right in that retail buyers are looking for ways to collaborate with brands, especially if it's going to bring more traffic to their stores and incremental sales to their stores for sure. You have been so fantastic. And our very first guests from June were like, Hey, we want to get in touch with you, Eleanor. And you're the person we've been looking for. So I have a feeling they're not the only ones.

1:03:31What is the best way to get in touch with you and your team? Thank you. You can check us out. We're on LinkedIn. We have a website, Hayden consultancy.com. You can also just look for me on LinkedIn and shoot me a message. We have an amazing team of really wonderful shopper marketers and I'm definitely excited to to get to work with new and more emerging brands. Outstanding. Can we get you back on the show soon? Yes, I'd love to. This was so fun. Okay, great. Thank you so much. Thank you. Thanks for having me. Yeah, I really appreciate everything that you brought to the show. We will have you back if you'll have us.

1:04:05And thank you so much to all the entrepreneurs who joined us today. What a fantastic job. Thank you to our amazing team at BevNet, Nosh, and Taste Radio, the best in the business. Signing off for everyone, I'm Ray Lateef, and we'll talk to you next time. Subscribe for moreiff Put the prayer sauce on the bell Also videos are available to one minute