Einstein Bros., Bruegger’s, Noah’s and Manhattan: Four Takes on the Morning Bagel

0:00Hey everybody, I gotta tell you, we're gonna talk about Built. Built Hospitality. Millions of people use Built every day, that's right, every day to earn rewards on housing and in their neighborhood. But now, now it extends to your restaurant. That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes.

0:47Using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes. Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time.

1:24They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at BuiltDining.com backslash hangout. That's BuiltDining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant. I corrected this because it says you were a pastor. I say once a pastor, always a pastor. We could announce to the Cog Does a Connections event that we have brought in. We have a minister available. We have a minister. If anyone has a meet-cute moment and wants to take this to the next level, we're prepared. It's going to get interesting tonight.

1:58Jimmy, you see what you just did there? You are the pastor of bagel brands. You brought four brands together. That's right. Look at that. Jimmy, did you even know you just did that? You know what? It was absolutely beautiful. it's the hospitality hangout podcast with me chat see the restaurant guy and you jimmy the finance guy and jimmy we've got a fantastic guest coming up i get to welcome you all more formally to the hospitality hangout our next guest began his career as a barista okay at a at a small and you probably never heard of this company nobody knows it i think how do you pronounce it starbucks Starbucks.

2:40Right, Starbucks. Okay, where he was... Jimmy, I have seen Starbucks. You've seen it? I have seen these. I think they're going to be something. Yeah? I have seen these places. But he started as a barista, left as a regional vice president, overseeing, I don't know, give or take, 600 stores and a$1.5 billion revenue across my hometown, New York, and Shatsy's hometown, New Jersey. Gotta throw. You gotta throw the jersey in there. Be proud. Mike Manzo said, be proud. Why you hate Jersey so much? I love Jersey. In 2024, okay, he brought that operational playbook to the company that's been running a legacy breakfast brand.

3:20Sorry, four legacy breakfast brands under one roof. We're going to get into it. Jimmy, can you name the brands? I'm going to let you do that. Please welcome the chief operating officer of Bagel Brands, Adam Modzel. Hey, thanks, guys. Adam, absolutely fantastic to have you here. I got to tell you, we're super excited. Jimmy, we'll get to the brands later. Okay. Okay, but first. Are you teasing people? Like, you have to wait for the brands later. No, I got to tell you about the brands now. I know one of them is Wicked Smart. Oh, yeah. Wicked Smart. That's a good clue. They're going to figure it out at home?

3:52Yes. Why don't you have a Bagel Brands hat on? That's my question. Did you not bring us any swag, Mr. Muzzell? I dropped the ball, fellas. This is a little bit more organic. We got together. We met. Oh, is this impromptu? This is a little impromptu. Oh, you're playing hard to get. Yes. His PR dude's playing hard to get. We get a couple of those guests like that. Then they come by and they see what's going on. They're like, hey, you know what? Hey, I want to be a part of that. Yeah, having fun over there. Having fun over there. Yeah, we had someone else come over. Like, I got to check this out.

4:21All right, I'll do it. Yeah, put me on it. Because sometimes we've had people come by. They're like, I'm definitely not doing it. All right, listen. As Jimmy said, let's get to know you a little bit. I mean, he stuck a lot of my thunder. But at age 14, you were a character in SeaWorld. We don't know what character you were, but you were a character. You were a cashier cracker barrel, a server cracker barrel, right? That's right. I mean, I corrected this because it says you were a pastor. I say, once a pastor, always a pastor. You're always a pastor, right? Always shepherding something. And he's got that pastor voice.

4:56Can you hear it, Jimmy? Actually, it's very soothing. Yeah, you know what? I mean, this guy's selling me a bagel. Forget about it. I'm like, yabba, dabba, do. I will take any bagel this man is sending me, you know? As Jimmy said, I mean, the background is unbelievable. Jimmy, you took all of my things that I was going to say away. What did I say? You took a lot of the stuff. The whole Starbucks thing. That was my line, the Starbucks thing. And you took it. He totally took my line. You know I was going to open with that. All right, listen, I'll find something else. Bagel Brands 2024, you said that too.

5:30That's when he joined. Well, it's hard to introduce our guest and not talk about when he joined the company. All right. You know what I'm going to do, Jimmy? I'm going to tell you what brands they have. Oh. This is going to be one of the four. It's wicked smart. Einstein. All right. Einstein Brothers. And Einstein Brothers. And give me one more. Come on. What's the original? What's the original? Don't look. Definitely Brugger's bagels. Brugger's. She was like, 1983. And I think he made one after my hometown, Manhattan's big. That's right. And then, you know, they loved ARCs. They were such big fans of ARCs.

6:08Big fans of ARCs. Big boats, carry a lot of stuff. So, of course, we got Noah's. Noah. Noah's New York. So, 1 ,100 domestic locations, 16 ,000 employees. I mean, I got to tell you, did I get anything? I mean, I think you got a lot right. I think you nailed it, man. Yeah. Did his homework. Yeah, I don't know what the hell's going on over here. Was any of that right or no? I think mostly. Was it really? We were close. See, by the way, Cracker Barrel thing, you were right? Cracker Barrel, yeah. As a cashier in a discount store. As a cashier in a discount store. He wants to make sure you're feeling okay.

6:43That's right. He doesn't want to correct you too much. So can I ask you a question? When you're pastoring, can you marry somebody? I could have. Yeah, I could have. Legally. So can't you still do that? You never lose that? Well, that's a great question. Because my uncle Frank is a... Ordained minister? Right, and he has cards, and he gets like 200 bucks a pop or something like that. I don't actually know. Does it expire? I don't think it expires. If it turns out Adam is still allowed to bring couples together in matrimony, that could make for a really interesting night tonight when we go, because we could announce to the Cocktails and Connections event that we have brought in.

7:22We have a minister available. We have a minister, and if anyone has a meet-cute moment, and wants to take this to the next level, we're prepared. It's going to get interesting tonight. Jimmy, do you see what you just did there? What you just did there, you are the pastor of bagel brands. You brought four brands together. That's right. Look at that. Look at that. We're bringing them together in unity. Jimmy, do you even know you just did that? You know what? That was absolutely beautiful. That was absolutely beautiful. Incredible. But you truly are. I mean, it's one company, four brands. Jimmy got like two out of the three right.

7:54That's right. It's a good one. With my notes, I got four out of four. And he's a New York City guy. He doesn't really know from these type of large brands. He goes to his, you know, one bagel. Are you allowed to say it? Of where I go? Yeah, what's your bagel shop? Where do you go, Jimmy? In New York City. What are you? I go to pick a bagel. I pick a bagel is a good one. Do you like towels up by you? I like that. That's solid. Towels is solid. You know, people say that the secret to the New York bagel is the water. And I certainly respect the water plays a role. Sure. But I will also say the volume and the turnover also plays a role.

8:28Because if you're constantly churning out bagels, I mean, the newest kid on the block is pop-up bagels. And it's the volume. Yeah. Yeah. And what really makes the bagel special? I mean, come on, Jimmy. Of course. It's love, Jimmy. It's love. Stop with the water already. That water thing is so – that's such bullshit. It's love, Jimmy. Everyone knows that. It's the turnover. Okay. It's the love. I want to talk about the barista – the starting is a barista at Starbucks to a regional vice president. but really bringing that, you're in the weeds as the barista, you're dealing with the customers, and you take this from the counter to the corner office now.

9:04Right. And let's talk about what are those early years of you diving into the industry and you served and waited tables. What did all that, it seems to me that it screams of just your operations. Yeah, absolutely. Absolutely. And how do you lean on that not just with one brand but now four brands? Yeah. Yeah. Well, I think I'm always grateful for my early experience because it shapes the way you think, you know, it really does. And so for me, when I'm looking at problems, when I'm looking at opportunities, I'm always starting with the team member. You know, what's, you know, at the root, that's where I always go back to.

9:40I go back to being a barista in a Starbucks thinking to myself, if they just did this or this, our lives would be so much easier. Right. And so I think that's the biggest thing it shapes is just that perspective. Do I constantly want to be in our bakeries? I want to hear from our team members. What are the problems they've got so that I can try to help? Do you really want to hear about the problems? Or does someone come up to you and say, hey, what are your problems? They start telling you, like, you know what? Honestly, I don't want to hear your problems. I've got to get out of here. Why do you even ask that question?

10:06No, I want to hear them. You do. I consider it my job. My job is to hear them, and then it's to figure out how do we help make it better. You're the pastor. It's that pastor heart that never goes away. Yeah, I've got to tell you, it's truly unbelievable. But when Jimmy's like talking about the water in the bagel, right, and the whole thing, I mean, New York City certainly, is it the, in America, is it not the, is it the godfather of the bagel in America? Oh, yeah, absolutely. It's the god, right? Yeah, yeah. So when you are opening up these brands all over the country, do people inevitably compare them to that?

10:42You know what I mean? Like, do they compare it to the New York bagel? And are they the Brugger's bagel? are they all very different? They are different bagels. They're all very different. Yeah, they're different bagels. Yeah. Yeah. So totally. Yeah, I'll tell you, man, that's an interesting question. Like, we actually did some research on this. Okay. And we did a big consumer study to understand what do people actually know? This is gold here. I lost him for a minute. You did. That's all right. Come on. He's thinking about bagels. He's dreaming to pick a bagel right now. I'm thinking about the big bagel, the puffy bagel, the thinner bagel, the bagel with a bigger hole.

11:15Yeah, that's right. Oh, Yom Kippur's coming up very fast. It is. It is. Big day. Big day for us. It's a big day in our business. All right. Yeah, exactly. But no, so anyway, so I think we did this consumer study, and it is interesting. We ask people generally across America, what does it mean to be a New York bagel versus just a bagel? Yeah. People have no clue. They have no idea. I guess it's from New York. You know, maybe they think it's boiled. Maybe they think it isn't actually boiled. Maybe they think it's a special recipe. Maybe they think it has to come from New York. They really don't know.

11:50But one thing we did find out is when you call it a New York bagel, people want it more. So let me ask you this. I like that. So why don't we change all the names of New York bagels to New York bagel and be done with it? Why are we slugging with Brugger's and Heinz? I know, right? I mean, didn't we just solve that? You know what? You might actually just solve something for us here. Didn't we have 1 ,100 stores? We just need to put New York on them. Let's just find a sign guy here. I like the identity that your brands have. Yeah, each of them. And that it's a New York bagel, but it's a Noah's. Noah's.

12:22Noah's New York bagel. It's Einstein's bagel. Yeah, yeah. I think, again, I'm the finance guy. I'm not the marketing guy. Jimmy, you've come up with some incredible marketing ideas. But I like it. It feels more local. It feels more personal. Yeah. And it's a New York bagel, but it's an Einstein. It's a Brugger. What's the secret sauce in, like, you get Einstein, you get your Brugger's, you get your Manhattan and you get your Noah's. Yeah. You get your A, you get the B, you get the C, you get the D. You get the D. That's the biggest. That's the biggest.

12:54What makes each one stand out? You know? Yeah. Well, I mean, each of them has, your point, a little bit of different identity. I'll tell you, Einstein in particular, one of the things we like to say at Einstein is we play with our food. So it's not a traditionalist type of bagel shop. Think about that for a second. We play with our food. We get creative. We get creative. We like to innovate. okay i like that uh so you know whereas brugger's you go to a brugger brugger's a very traditional bagel shop you're gonna you're gonna see bagels uh made exactly the same way they're made in new york you're gonna you're gonna see it you know very common assortment that you'd expect salads like the tuna salad the chicken salad yeah we've gotten away from most of those don't do any salad not not really not anymore cream cheese butter cream cheese i mean we do full slates of breakfast sandwiches so you can get your bacon egg and cheese you know you can get and then we've got of course we got nova so we've got you know we've got the salads are gone is that like it just didn't turn fast enough the spoilage it's uh it's all about simplicity so essentially when we went through covid uh and everybody was struggling trying to figure it out ultimately made the decision let's shrink down our skews or the skews let's simplify the operations let's get it down to one shift so we're only open six to two six to two and uh and so that's where it came from now we've expanded back a little bit but the salads haven't uh haven't made it you'll still see them once in a while in some of our franchise locations where we committed it.

14:13Because that's interesting. When you go to a bagel place, you ever get tuna on your bagel? Or is that not a thing? Never tuna? I would get a side of tuna, but when it's a bagel, when I'm getting a bagel, I'm getting it with cream cheese or smoked salmon. So not having a salad. When I talk about salad, we're talking about tuna, the egg, the chicken, you don't care. You do? No, as I think about it, not so much, but certainly in New York, It is. It's a staple. You see the whitefish salad. You see the tuna salad. You see all the salad, right? That's right. It gets a little too thick for me. The bagel, using bagel as a sandwich, too much.

14:51Too much. Yeah, it gets heavy. It gets heavy. So all the stores, when it comes to that, no salads. Yeah, no. Well, I take that back. Manhattan bagel, you'll find at times they'll have some. What salad do they have? They will sell some tuna fish, some whitefish, I think. See, whitefish, interesting about the fish. Now, I'm going to have to fact check myself on this because I might be getting it wrong. Oh, we're going to fact check. We're going to need to take a look. I don't know. And then we do have a kosher Einstein, just one, in the Pacific Northwest in Seattle. Wait, there's one kosher Einstein?

15:25One kosher Einstein Brothers. It's in Seattle, Washington, and they also serve whitefish tuna fish. Is that a franchise? No, company store, corporate store. Yeah. So why just one? I couldn't tell you the history on that one. I just know it's still there. All right, I'm jumping in. Okay, Jimmy. Jump on in. I'm jumping in. This is some pretty interesting stuff, but okay.

15:47And no disrespect, Shatsy, we're going to leave Jersey out of this one. Please, thank you, Jimmy. But your Starbucks days had you New York City. Yeah. Okay, fast-paced. Yeah. Okay, not the easiest guess, I'll admit. And Shatsy resembles that, you know, fast moving, less patience. You know, it's like turf. Yeah. Okay? Yeah. And then bagel brands, much more neighborhood. Yeah, right. Okay? It's an identity. It's a neighborhood spot. It's a little bit of a slower pace. Right. Talk about, you know, the mental shift, if there was one, that you had to embrace and and then bring as you went from this, the speed and, and, and, and, you know, the grittiness of New York to the bagel brands and the more neighborhood feel.

16:38Yeah. Well, I do feel like I was pretty well prepared because at Starbucks, I moved all over the place. I was in Ohio, Pennsylvania, Boston, Seattle, DC. And, and then I spent the last - Were you living there or were you just traveling? Yeah. I lived all these places. So I moved, I moved quite a bit. So, so anyway, I say that to say, you know, I felt pretty prepared for the different geographies. We're in 46 states with bagel brands. So we have, you know, we have stores in downtown Chicago, so they've got the pace, they've got the grit, maybe not New York, but, you know, they've got their own version of that.

17:07And then, and then, and then we've got locations in, you know, Alabama. So, so we have to be adaptable. And usually, you know, I think the secret to that is have a strong, consistent operating model, but that you allow that local team to really adapt its own personality and its own vibe. And that's really what, you know, what we've been able to do. Let me just ask one more question. You mentioned your hours traditionally are when-to-when. Six to two. Six to two. Does that become almost a recruiting or retention tool? Absolutely. Because hospitality people often are working hours or into the evenings when most people are off.

17:48That's right. And has that become a tool that's helpful in terms of recruiting and retention? Yeah, unquestionably. I mean, it is. It's one of the things we talk about a lot. That's one of our biggest advantages when it comes to recruiting. I mean, to get to work in the food industry, which is a job many of us love, but to get to be home. So we always, one of our recruiting taglines is spend breakfast with us and dinner with your family. Love that. I mean, it's a pretty special proposition, right? Jimmy, I like that. That's money. Well, it is because a lot of the hospitality business, it's really, it's all the time.

18:20It's breakfast, lunch, and dinner. Yep. Every day of the week. I got to tell you, it's unbelievable. on that note because that just brought me down. It brought me a little sad. It was sweet. It wasn't bad like sad. Don't let me bring it down. It was just thinking. But we got to take a break. And after this quick break, we'll be right back because I got to get back up, Jeremy. I need a cough. I'm a little sad right now. A little sad. Get your cup out here. And, of course, the quick fire, the fastest segment in all of podcasting. We'll be right back. Don't go away. And we are back. We are back. I got to tell you, I had to get a little something to pick me back up again.

18:57Because I'm such a drag. I'm a guest over here. It was a sweet story. It was very sweet. It was very sweet. It got me sad. I'm very vulnerable right now, Jimmy. Very vulnerable. All right, hot or not. Are you ready? I'm going to throw out a couple of names, and you say if it's hot or not. Oh, okay. Or something. All right. Jimmy, did I get it right? That's what we do, basically. He's going to bring up some topics. Yeah. You think it's hot? You think it's not? And then you and I are going to chat a little bit after we get your answer. Cereal flavored everything. Is that hot or not? I'm using this.

19:26You can just say. You don't have to use it. So say that again. That's a very expensive prop that we have there. Cereal, what was it? Flavored everything. Cereal flavored everything. I'm thinking milk in New York City. I'm thinking hot. All right. Am I wrong? Is police officers eating donuts hot or not? Do police officers eat donuts? Is that hot or not? I'm going to say not. They love bagels. They love bagels? They love bagels. So that's a myth. So the old cop in his car having a bagel, I mean a donut, that's a lie. No, that's a total myth, man. They're in the bagel shops. They're eating bagels.

20:03Come on. Protein everything. Is that hot or not? Oh, it's definitely hot. And a fun fact for you, fellas. Yes. When you go back home to the Northeast and you get yourself that bagel, you can feel good. It's high protein. Bagels are high in the protein. Bagels are high protein. But do you put extra protein in the bagel? No, you use high-protein wheat, and so plain bagel will have anywhere from 10 to 15 grams of protein. I mean, just the bagel. But I still like the idea of an everything-protein bagel. Ah, so you add even more protein. Yeah, you got to get 30, 40 grams. That's right, that's right.

20:40Let me ask you this. GLP-1s, hot or not? Oh, it's hot. I can't remember the recent stat, but I know, what is it, 20 % or something of the population now? Or 20 % of homes? I forget. It's a high number. Yeah. I came up with an idea that I'm going to do, it's the finasteride, the minoxidil, and the GLP, right? Oh. So you're skinny, and you get hair, and you become very attractive. That is a man cocktail right there. Yeah, and you become incredibly attractive. So that's my new idea. AI phone ordering. Is that hot or not? I'm going to say not. Not. Is drone delivery hot or not over at the bagel world?

21:29Not. It's not. I feel like a dozen bagels would travel very well by drone. I mean, we... And if they drop them in the pool, I feel like they would dry off. Just shake them off a little bit. They could put them in the oven, right? Toast them up. So not hot for you. Not hot for me. I'm going to the quick fire here. All right. Listen, you run 1 ,100 bagel shops. I think what everybody really wants to know is if you've got 1 ,100 bagel shops, how do you take your bagel? Oh. It better blow me away. No, you know, this is going to be the most disappointing thing I say. You were sad a minute ago. Don't make me more sad.

22:02You're sad a minute ago. It took me a commercial break to get out of my sadness. Please don't make me sad. I am a bagel traditionalist at my heart. So it's a plain bagel with plain cream cheese, not toasted. Not toasted. Now, that is my every day. I eat a lot of bagels, right? So that's my every day. You know what? Don't say if I eat a lot of bagels, I just ate so many bagels, I can only have plain with cream cheese. I eat a lot of bagels. He's a traditionalist. I'm a traditionalist. I drank black coffee at Starbucks when I worked there, you know? But I drink black coffee, but I don't think that you can compare drinking black coffee to a plain bagel and cream cheese.

22:34Oh, it's the same thing. I don't think it is. Jimmy, back me up. Can't back you up, Chatsy, because I am a traditionalist. I love the plain bagel with cream cheese. And not toasted. Thank you. I think if the bagel is good, you don't want it toasted. Yeah, that's right. And I'm doing everything bagel with cream cheese. Yes. Or I'm doing smoked salmon. I love the salmon. But I'm keeping it simple. Yeah, but now you're saying you love the salmon. I do. But when I ask you, what you're going to do with you, it's a salmon. You ask them how you take it. The go-to. That's my everyday. But I get the salmon all the time.

23:00I don't get the salmon all the time. Not all the time. What is the signature bagel at Einstein? Well, our most popular, believe it or not, plain bagel. Plain bagel. Come on. You're telling me that an everything bagel is not the number one seller? No, actually, number one, plain bagel. Jimmy, how many shows have we done? We've done quite a few shows. And how many times do we ask, how do you take your bagel? We've asked this question a lot. And inevitably, what bagel do almost every guest eat? I would say on our show, when we ask a guest how they eat their bagel, I'd say the number one answer on our board is the everything bagel.

23:39You don't think that our show is indicative of the American consumer, the hospitality hangout. It's one of the most American shows there is. Oh, yeah, because, like, you blend. So you don't think that – forget me. We're talking about our guests. We're not talking about me. Our guests on our show always say everything. Everything. It is the number one answer. Number two answer on our board has been the plain bagel. Oh, no, that salt bagel was sneaking off. Salt bagel is not sneaking in there. It's sneaking. It got a mention. But we're talking to a bagel expert, and the data says. The data says.

24:17It's a flame. I mean, we can argue with the data. You know why you're not going to argue with the data? Because you call it data. I'm going to say because I say data. You call it data. What is the correct term? Is it data or data? Oh, man. I think it's data. What do I say? You say data. I say data. I got someone who says the same thing as me. All right. It's a hot dog or sandwich. Oh, this is big. This is big. I mean, is it a hot dog or sand? By the way, you answer. We answer the way you want to answer. Yeah, don't answer. Don't be affected by Jimmy. We actually just had this conversation as a team because we're deciding.

24:50In Noah's, we have something that's called a bagel dog. It's a hot dog wrapped in a bagel. Okay? It's a great dish. What a hot dog bagel. It's delicious. It's a pig in a blanket. It's a big one. It's a pig in a blanket. Similar to a pig in a blanket, but with a bagel. Right. So we were like, is that a sandwich? The bagel dog. Does it go with the sandwiches? Where does it go? So I'm going to go. It's a sandwich. Thank you very much. I like that. And let me ask you this. Is a bagel a sandwich? Absolutely. A bagel is a sandwich. Absolutely. Does it become a sandwich only after you slice it and put something between it?

25:20Yes, that's right. So a bagel, not a sandwich. A bagel's a bagel. It's a category of its own. But once you slice it, put something in it, now it's a sandwich. Jimmy? Do I get to ask a question? Sure, sure, sure. Because I think this comes up a lot. A lot. You guys asked me how I bagel. Yes. What's the proper way to eat a bagel and cream cheese? Do you eat it like a sandwich or do you eat each half? That's interesting. That's interesting. It is definitely, for me, where and what. Because at home, I'm open-faced. I'm open-faced at home. But when I go to the bagel place, they make it for you. They sandwich it and cut it, and a lot of times I'm in the car driving, so I eat it a half as a sandwich.

26:10So it's a time and place thing for you. For me, yeah. At home, I never sandwich it. Jimmy? Yeah. Ditto. Yeah? Can't believe I got it. You agree with me. I agree. I found something. I agree with you. Jimmy and I never agree. The pastor brought us together. Bringing them together again. Bring us together. That's what he does. Look at it. Full circle. Hold my hand. Hold my hand. Jimmy, Jimmy, grab his hand. This is beautiful, okay? Look at this. This is the hospitality. Hang on, Jimmy. We've got to sign off now. I just want to wrap this up. Yeah, you got to wrap it up. Wrap it up. I want to wrap this up properly.

26:37Ryan, this is awesome. Yeah, a lot of fun. And thank you for really sharing and talking with us. And from the counter to the corner office is something I – it's going to be one of my takeaways. Might be my book title someday. It's going to be one of my takeaways. I like that for you. I think that's – so, Adam, from the counter to the corner office, I'm running with that and really super impressed by what you're doing with the four brands. Thank you. And wishing you all good things. Excited to see what's coming next. And thanks for spending some time with us, having some laughs, and dropping some knowledge to our audience.

27:15I'm just going to say that I think, well, first of all, is it Bagel Brands to find everything? Is it bagelbrands.com? It's Bagel Brands. Bagel Brands. Yeah. Check it all out. But I really think what I'm excited about of this show that we came up with so much knowledge, your title will be changed to not COO. You will be the Bagel Pastor. The Bagel Pastor. Just don't get him in trouble. How is that in trouble? No, no, you're not. I thought you were going to say. Adam the Bagel Pastor. I thought you were going to say, next time. I bring the brains together. Don't get him in trouble. Don't get him in trouble.

27:47No. The Bagel Pastor is good. I like it. The Bagel Pastor. That might be a good one. That might be a good one. All right. Cheers, everybody. Just one tag you.