The Foodfluencers: Before Food Influencers Had a Name | Jackie Gebel of No Leftovers

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. Now, let me ask you something, Jackie. You're an influencer. Like today, I don't have to tell you. Like, you go on to Resi and Open Table. Like, every restaurant is no availability, no availability. I mean, so how does Jackie Gable get a table? What do you do? Do you make some phone calls? How do you get to go to these places? Well, listen, you're supposed to use your connections when you have them, right?

2:03Right. I don't take advantage if I really, let's say I had a— But you're paying, so it's not like someone has to sit at the table and eat. I mean, there's—one of the big benefits, which I'm sure you know of being in this world, is that the restaurants, not when they're like impossible to get into, but a lot of restaurants will reach out to food influencers, invite them in for a conf meal in exchange of like some type of PR. And I used to love that because I'd go out to dinner with my friend. We were going to pay for dinner anyways. Now we have a fun free meal. We get to go try somewhere new. It's great.

2:38Now I'd rather pay for a meal, go where I want to eat, not have to take any photos. Right. And I can still recommend that place to you. And like this new thing I've been doing a lot on Instagram, which I'm sure you've seen other people do, is like I'll do a roundup of photos of 10 spots that I went to. That Jackie-like. Yeah, like I don't need to do a full camera out reels with the lights. I want to enjoy myself. Like I'm at the point where I've done this for enough that I want to. Yeah, you've been doing this long. I mean, most kids, like you were doing this when a lot of these kids were born.

3:07Literally.

3:13live from the amazon business studios in new york city with the restaurant guy and the finance guy and joining us today is jackie gabelle you probably know her as no leftovers on instagram as we continue our miniseries, the Foodfluencer Series. Jackie has over 347 ,000 followers and is one of the original, the OG influencers. The OG influencer. Jimmy, we got a great show, and let me just say one thing before we kick it off. Amazon Business, streamline your purchasing with innovative tools and unmatched selection. Check out business.amazon.com, Jimmy, and you will be so surprised at how amazing it is, and you will love it so much.

4:02So check it out. Anyway, Jimmy, let's kick it off because we've got a great show. We're continuing with the Food Fluencer miniseries. We're having a lot of fun with this series where we sit down with social media content creators who are reshaping how people discover and experience restaurants. Yes, we certainly are, Jimmy, and I've got to tell you, Jackie is literally the OG. I mean, we'll get into it, but she started when she was 15 or something like that. I don't even think they had phones or something like that. And she was doing it, you know? So she really knows what she's doing. And this Food Fluencer Series is really taking off.

4:34Because you know what, Jimmy? I mean, today, it seems like wherever we go to eat, whatever we're eating, it seems like these trends are being shaped by social media influencers. I mean, right? Well, I remember putting a phone on a table would have been seen as bad form. And now— Well, that's because, Jimmy, when you had a phone, it was like the size of the table. It's big, yes. Yeah, yeah. It's like a brick. Yeah, exactly. But now—and so many restaurants did not like to see phones out and cameras and flashes. Some places have, like, bags or boxes you've got to put them in. But now I think the chefs and restaurateurs realize that everyone has the opportunity to be an influencer.

5:11Everybody. Because you take a picture, you share it with your friends, you talk about where you are, the experience. And, you know, people have – not everyone has 347 ,000 followers like Jackie. But everyone's got a few followers. So it's really become part of the – it's the fabric of restaurants today. We understand that people are going to be taking out phones, taking pictures. And food influencers really have a lot of power right now. Well, I think we coined the foodfluencer. Okay. That's ours. I'm going to call it food influencers. I think we actually trademarked influencers. Nice. Was that on high demand?

5:42I don't know. but I figured it was so cool we should get it. Foodfluencer. We have a logo. Yes. Why not? Oh, nice. Our trademark attorney has, I think I sent you the email that we have. I saw that. Hostlers are. Yes. And the foodfluencer. Oh, it's a good one. I think that was good. I feel like we make it up. But you know, it is really interesting. You know, as you go to restaurants and you see like lines at the door and then you're like, what do they got over there? It's so amazing. And then you find someone will tell you, oh, it went viral on TikTok. Oh, my God, it went viral. You know, it's the best, the best, best.

6:09So it really is unbelievable, but it reminds me, like, we grew up in the, you know, it was Zagat. Zagat. Zagat. Zagat, right? Zagat. And the New York Times. Yes. And New York Magazine. New York Magazine. I mean, you know, you'd see what they were writing about, you know? I mean, even, like, just, I mean, any of the New York Post. I mean, just, you would get your restaurants from the regular publication. They'd tell you where, you know, what was happening, what was cool today. It's like, you know, you just go on Instagram and you just see who, you know, some of these food influencers and what they're saying.

6:42And that's where you want to go. You know, so I think it's just really unbelievable. And I think the other thing that's really cool is it's not just what restaurants they're telling us to eat at. It's what you're getting to eat at restaurants. Like chefs now are literally curating their menu and changing the flavor profiles, what they have based on what some of these young influencers are saying. Like, you know what I mean? Well, I definitely have seen creating Instagramable moments. Like you have those foggy drinks. Yes. That's a big deal. We've been loving the Ripples machine where we can print.

7:14Yeah. You know, print on foam, print on a Martini Espresso, print on a Guinness. But now, to your point, drinks are now, like, now it used to be, you know, every restaurant, not every restaurant, but a lot of the cool groups have the Bev director. Yes. And the mixologist. Yes. And they're creating. Well, now it seems, and I just sent Vlad and Avi some things that I saw on Instagram, and it's now drinks are going viral. And, like, you know, these, so now it's like, what did I just see that went viral? It was, you know, it was the dirty martini, but now it's like the dirty Negroni or something like that.

7:52Or a dirty, like, Aperol spritz. And they're making Aperol spritz and adding a little olive juice to it. Yeah, and everyone's just, it's really amazing. So Dirty is in. I think Dirty is in. Dirty is in. Okay, we got Jackie here. Ladies and gentlemen, here she is. The OG. Jackie Gabel in the house. Ladies and gentlemen, she is the OG influencer. Before influencers were ever a thing, she's been influencing since six or seven years old. I got to tell you, Jackie, let's just get to know you a little bit, Jackie Gabel. Am I saying your name right? It actually rhymes with table, so Gable. Gable. That's great.

8:33Thank you, Julie, for helping me understand that you gave. I said, I called you. I go, Julie, how does she pronounce her name? No, I don't think most people ever pronounce her name. It's Gabel. It's Gabel. It's Table. It's Gable. Like Clark Gable. Gable. Like Clark Gable. So Jackie Gable. Jackie Gable. All right. You grew up in New Jersey. I'm a Jersey guy. You know who doesn't like Jersey? Who? Jimmy. Jimmy. Sitting right there. Jimmy doesn't like Jersey. I don't know. He dated a girl from Jersey once. I think she broke up with him. He hates Jersey. It's not true, but we'll run with it. But you're a Jersey gal.

9:03Where in New Jersey from, Jackie? A town called Randolph. I know Randolph. I was from Milburn. We played you in soccer. Yeah, okay. You know, I went to Milburn High. So I know Randolph. I was one of the— I know Mortimer. Yeah, yeah. I've definitely not one of the best soccer players, and certainly not the worst, but I was probably, you know, I was a six. Okay. Were you a six, seven? Yeah, I was a six. You know what I mean? You went to Syracuse and you took classes at Syracuse, cooking classes, right, Jackie? How do you know all this about me? I'm so impressed. Jackie, I spoke to your fourth grade teacher and she gave me a lot of dirt on you.

9:38And in 2012, you started No Leftovers, right? Yes, this is correct. It was a monthly email to friends and family that wanted restaurant recommendations. You were like Tim and Nina Zagat. I mean, yeah, this is like before Instagram even existed. Well, because Zagat was, I mean, and then Zagat, was it Zagat, right? Zagat named you, right? In 2017, you became the foodie of the year. That's true. That is true. This is all true so far, Jimmy. I don't lie, Jimmy. By the way, I don't think you've ever had such a batting average. No, exactly. I haven't gotten it. And then the food, you were on the Food Network, right?

10:15Yes, I was. And Dr. Oz. I was, yes. Talking about how amazing you are. And Bon Appetit featured you, right? Yeah. This is great. But then what happened? You went into PR. No. PR was around the same time as that. I was on a roll. I know. You're good. You're good. Becca PR. Yeah, Becca PR. Very well-known hospitality. You're doing Becca PR. You're doing social media. So what happens there? Take us through. So you're doing social media for Becca PR. You've got a respectable job. You go to Syracuse. Mom and dad are happy, right? Tell us what happens. So when I was working at Becca PR, I know leftovers was already an existing product, but it wasn't like a thing you really did full time back then.

10:59This is like 2015, 2016. It was fun. Like I was getting really fun meals and opportunities. I met Becca from Becca PR, who's like a mentor to me and just such a well. That's Rebecca, right? It's Rebecca. No, just Becca. B-E-C-C-A. She's awesome. She has so many amazing clients. She's the original hospitality PR woman. right New York City we know them yeah La Bernadette you know all like all the cook shop restaurants and I just had access to all these amazing chefs I was basically taking their portfolio of restaurants and chefs and showing them how to create social media platforms back when but this is back in 2017 yeah so this is like when Instagram's like first like all these chefs and restaurants are first starting their Instagrams I was the one that like created them and gave them best practices, did all the photos for them.

11:50It was so fun. So when did you, so when did you, when did you leave Becca and how was she? So yeah, so we had, no, we had a good thing. I got a few really big opportunities for no leftovers. What does that mean? Big opportunities, like big sponsors or something? Yeah. I got offered to, to shoot a commercial with like a really high end, uh, liquor company. Uh, it was with like absolutely name drop brag. Okay. Yeah. So this, My first big paid gig was I shot a bunch of commercials for Absolute Vodka. And Absolute was hot, right? That's what Absolute was hot. They had those ads in the back of New York Magazine and stuff, right?

12:25Yeah, they were doing a lot of big things, a lot of events. Yeah, they were doing like these cocktail recipes. So I was traveling around. What'd they pay you? What'd they pay you, Jackie? Tell us. It was like multiple thousands. And at that point, I had not made that yet. That was a lot of money. It was a lot of money. So was that like proof of concept for you that this social media thing could actually be a job? Absolutely. Because before then, the most I was getting was like 2 ,000 here, 2 ,000 there. But this was like a big. 2 ,000 here, 2 ,000 there, depending on how here and how there. Yeah, a lot of there.

12:54There's a lot of there. A lot of here and there. And I was like, okay, I could do this. And then I got offered to go to Copenhagen for a week with the tourism board of Denmark. Because they had like the best restaurant in the world was there. Yeah, Noma. We went to Noma. Noma. So did you go to Noma? We got to go to Noma. And I got to bring a friend as a plus one for free. It was that really the best dresser in the world. Yeah, it's pretty great. What was so great that you had there? The experience. It's just like the attention to detail. It's like an art experience. Like the people that work there, I heard the highest suicide rate are people that work there.

13:29Because the pressure and stress is so unbelievable. Yeah, it's the creme de la creme of any, it's the most prestigious. So they, yeah, I got offered to go there. And at the time, I had been asking for a lot of days off to do like a bunch of press trips. but this was like a full week so she's like you know what that when you had to sit down with becca yes well it was then then i said i gotta quit and she goes why don't you just go part-time we'll figure something out i won't really tell anyone of the like in the company that you're part-time but we'll pay you half a salary and you come in half the time i was like if you want me to do that i'm good so yeah i did that for about a month and then other things just kept coming up and it was just in the boom and things were growing too quickly that i was what year is this it was all 2017 oh wow this is probably about october november 2017 and i was really at the og so yeah so tell us what so and so that brings you to kind of it just kept growing and growing growing but you left becca ultimately yes and then just became a full-time i mean you had absolute vaca so obviously other sponsors yeah i was getting some big sponsorships at the time I had like a deal with like some big just like some big CBG brands that were really and all these travel opportunities and tourism boards and it was a really exciting time.

14:49Sounds really exciting. Yeah so I did that and I ended up bringing on a team of three people like a full-time videographer a manager and the deals were just like. So you have a manager? Do you have an agent i have written it well now this is also 2017 now i have a manager agent yes but you're a manager an agent a photographer that follows you around no no not anymore now i do my own person and hair and makeup that travels with you listen i've had that happen before one of the coolest opportunities you could just jump into it is i was offered to go to japan for like a month with the tourism board of Tokyo and not only is this 17 also this is 2019 oh my god and I had a full-time hair makeup translator a month you went to Tokyo yeah it was great and they paid for the whole thing they paid paid me on top of paying for the whole thing and I got to bring I will do your hair and makeup for you and I was great it was a really amazing opportunity because with the tourism board I was really able to see Tokyo in a way that most people don't really get that opportunity.

15:58I've got to go to Tokyo. That's on my bucket list. I have a great guide I can send you. I'd love to see your guide. Yeah. And get the makeup guide with you. Yeah. No, but really the best part about that was having a translator. Because Japan's a really tough place to get around. And I just had a person that basically was my communication right hand. Let's just jump into it a little bit more. Yeah. This is really good stuff. Did you ever think when you were at Syracuse and you were taking classes, cooking classes, right? And then you're recommending with an email, you're kind of recommending where people should eat.

16:29People are like, oh, ask Jackie. She knows. Oh, ask Jackie. She knows. Did you ever think that you would literally start influencing the way people eat and where they eat? No. I mean, influencer wasn't a word that people used when I started this. Like, I never intended for anything besides. I just wanted people I know. What did you call yourself? What were you? I was just recommending things. Just Jackie. A recommender. Yeah, you were Jackie the recommender. Yeah, just the recommender. So what I didn't, what you've left out, which I'll give you a little more history, is it actually really started when I, so when I went to Syracuse, real throwback, the founders of Foursquare went to Syracuse as well.

17:07Sure, sure, Foursquare. And Foursquare was a big check-in app. Yes, you used to love checking in. I think it was ahead of its time because I think now people would love it. checking into where your friends are eating, giving the food. It was perfect. So I was really big on Foursquare. I loved it. I checked into every restaurant. I made all my lists on there. I was sending my lists, posting photos from my iPhone three, you know, like really not great content, but it was, it was where it all started. And then I moved, I moved to Tel Aviv when I was 23 after working what you wait wait how did that come about uh i seen there so i just like i didn't go abroad it was a big regret of mine in college and i was that was that through um did you move there was that through like birthright or something no i just went i was having dinner with a friend jewish i mean i can not get a non-jewish person no i did birthright after college but this is like tribal member yes i am okay jackie yeah so i i had been like most people you know you have your first job out of college you don't love it you're just like a little like i could still kind of mess around a little and have some fun here so i had dinner with a friend and she was i just she had just come back from telviv and she's like it's an awesome place to just go if you want to go somewhere by yourself for a while what year was like you were 23 years old but what year was this This was probably 2012.

18:37Okay. Okay. Got it. So she's like, I heard of this website called Airbnb. It's in beta right now, but you could actually book apartments in people's, you can book people's apartments and stay in them in the city. I was like, that's the coolest thing ever. You're like, that's the craziest thing ever, right? Yeah. I was like, whoa, what a concept. I was like, can you invite me to this like beta platform? She's like, yeah, yeah, I'll get an invite code. So I go on Airbnb and there's three Airbnbs in all of Tel Aviv. and I messaged all three people and I had like a call with them and I picked the one I liked because at that point you could only rent people's a room in their house.

19:10Got it. And so I told my parents I was going to live with a girl and I booked an apartment with a guy and I moved to Tel Aviv. Your dad probably would appreciate that more about you said a girl than a guy. I was just like, I like that apartment better. It was a better location. Yeah. And he is an amazing person to this day. A really good friend. and he changed my life. And I went to Tel Aviv with like no plan and just was taking like lesson, like open classes there and just exploring and going to the markets and learning how to cook. Eventually getting a job in like a company that started the photo frame filters for Instagram.

19:50It was big like tech. It was big in like the startup world. Tel Aviv is the, yeah, big tech, big startup world. Yeah, so I loved it. And I could, but I couldn't find good food recommendations in Tel Aviv. it just didn't exist like there was no there's a gap there but there were no lack of great restaurants though no lack of great restaurants yeah but there was a huge void in the guides for that right so i would check in on foursquare everywhere because like google wasn't what it is now and i'm a yelp person yeah and yeah so 2012 2013 right so like people knew i was there and throughout my trip i'd be writing down every place i'd meet different people out and about and ask them where their favorite restaurants were and i made an amazing telviv like restaurant guide and then so when i came back what'd you call it what was it called i think it was called no leftovers i think oh really i feel or no it's just like a guide like i didn't it wasn't a website it was just like a guide i made like it i don't think it had a name such an entrepreneur i mean it was what people did you just wrote down things you liked and if you knew someone who went to that I'm a person.

20:55I don't do that. Oh, that's what I do. He doesn't do that. You're like, it's what people do. What people? You do that. Nobody else does that. You, Tim, and Nina Zagat do that. Yeah. So people would message me like, oh, my God, I heard you were in Tel Aviv. Can I get your guide? And I was like, of course. Like, I'll send you my restaurant guides. And then when I got – I ended up coming back. Did you rank? Like, did you like – was it like 10 was the best? No, it was like, here's where to go eat lunch. Here's where to have dinner. Here's where to get the best. And what you should order? Yeah, I'd write down what I got or like, here's if you're craving a late night party scene, go here.

21:27You're so ahead of your time and that's what you're doing now. It is, but now everyone does it. Yes. Yeah, and then I moved back to New York after like probably nine months in Tel Aviv. And I was doing the same thing with New York restaurants. No, wait, let me, why'd you move back? I was working for this company there and they wanted me to open up a New York office. Got it. And then I got that. Was it PR? What was that? It was designed for an app, a tech startup app. Really? Yeah. I used to be a graphic designer at one point, too. I tell you, Jimmy, this is a real Jack of Miss Jackie. It's really a Jack of all trades.

22:04Yeah, it's fun. It does it all. And then, yeah, I don't know. Then New York was like, restaurants were so hot in New York. They always have been. So now we're at what? I mean, now we're going. Now 2014, probably. 2014, okay. Yeah. And I really like, it's funny. I met up with someone yesterday who I lived with right when I got back from Israel. And she's like, do you remember when you texted us that you had a thousand followers on Instagram and you were so excited? And I was like, did you put like, did you do the thousand like with like? I don't even, I definitely did that at certain points. I had a huge party when I hit a hundred K huge.

22:42Yeah. I rented out a bar downtown. I think they probably gave it to me for free. and I invited like 100 people. We all celebrated. I remember it well. But yeah, I mean. It's a big deal. It was a big, and back then, like you didn't grow like you can now. Like I remember it took me five years. You can also buy followers and buy people now, right? I mean, I don't think there were that many people on Instagram yet. Right, right. It had to be organic, right? Yeah, I remember it took me like five years to get to 10 ,000 followers and then another year, I was at 100 ,000. But you weren't monetized. You weren't making money.

23:15No, I, No, the first, funniest story actually, the first pay I ever was offered for no leftovers was three posts for$500 for Benihana. Really? Which Benihana was it? The original one in Midtown, the OG Benihana. And I was so excited. I brought all my friends. They were my first paid job ever. Yeah. And you always remember your first paid. But when you go there, did you go with your phone and just take pictures and just still because there was no video. There were no reels. No reels, no reels, no. There wasn't even stories yet. No, there was no stories. I mean, I'm saying it was just pictures. I think I would do mostly phone, but no, I remember like as a holiday gift, like one of my first years doing this, I asked for a nice camera for my parents.

24:01Oh, okay. So, yeah, because the phone camera sucked. Yeah, no, this was like I had a full like DSLR, which I still have, but not the same one. Like a real nice Nikon. And I would upload the photos and I would post like multiple photos a day. I mean, there was a point where I was posting five times a day. Right. I would never do that now. It's unbelievable. It was great. And it was fun. And I was, you know, it was like me, infatuation, and then like five other people in New York that were doing it. And we would go on. Was Eater around yet or no? Eater was around, but they weren't social. So did Ben knock you off at Eater or did you knock him off?

24:39Like who was the first? No, no, because they're different. They were like a blog, I can say. Right, right. So Eater was like the website, and Infatuation was the first social media food. Hey, everybody. I got to tell you, we're going to 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.

25:18It 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. Using 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.

26:01That'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. They'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 remember when Infatuation came out, people would tell me, like, that was, like, super cool. Yeah. and we own restaurants and we were like how do we get our restaurants on there i remember dean's dean and and rocks were like you got to get an infatuation like you got to get like that was yeah like if you want infatuation that was cool right it was the coolest and they were i mean i always wanted to feel like i was like if i infatuation was like me but with a full team and a website right yes that was a real structure yeah they were real structure but like they would invite us, me and similar people to myself, to all these really fun brunches and dinners and events.

27:11And they were monetizing it quick because they were, like, coming at it from a business. And they're so impressive. I'm actually going to their 16th year anniversary party, like, next week, which is funny. Is that, like, Vox now? It's a big company on set now, right? I think they, I know that, like, Rezzy is somehow or Amex. Wait, did you ever come to Big Daddy's? Remember? We own Big Daddy's. Do you remember Big Daddy's? Wait, was Big Daddy's your restaurant? Yeah. Do you remember Big Daddy's? Yeah. Like Julie and I have worked together like 14 years. She did social media for us in the restaurants years ago.

27:46I'm going to blow your mind. Big Daddy's and Duke's were ours. I'm going to blow your mind on a step further that most people are not going to understand this reference, but you will if you're headed. And Julie too. Before I worked at Becca PR, I was running, I was actually creative director because it was like employee seven. And so I got a big title at 24. for a company called Dash, which was mobile payments. Dash. I remember Dash. The payments. We would go to – Big Daddy's was, like, one of our original restaurants. Yeah, because we – yeah, I signed up because I would try every tech. I mean, that's our – our whole investment thesis where we are now is I would try everything.

28:20There was – anybody came with me with an idea, I'm like, I'll try it. All of our photo shoots at Big Daddy's. Yes, Dash. I remember the guys from Dash. Yeah, that's – that was my – that was, like, where I worked for – That was OG payments, and the whole thing was the integration and point of sale. No integrations. That was the big pain point. Small world. I left that tech company from Tel Aviv and I got hired by Dash to be their creative director and social media person. Oh, my God. And it was like a – That's so funny. And City Crab, we tried Dash at City Crab next door. Again, ahead of its time.

28:51Way ahead of its time. Way ahead of its time, yes. And you know what? The integrations, the internet, nothing was fast enough for that. No. But Big Daddy's, we joke for photo shoots. I remember that and drink milkshakes and eat. Yeah, that's what Julie was just saying. You definitely are a big daddy. That's very funny. I got to tell you, I mean, you really are the OG. This is just absolutely really unbelievable. That's why we started this whole Food Fluencer series, because it's like people like you are like really changing the way we eat, where we eat, and what we eat. Thank you. I appreciate that.

29:22Yeah. Yeah, I got to tell you, it's unbelievable. So I've never seen Jimmy so quiet. I've enjoyed the show. Usually Jimmy just talks and talks and talks, but not today. Not, well, we have a great guest. You know, yeah, today. So let me ask you this. So staying relevant with like the platforms and changing platforms, like how do you stay? I mean, you have 300 and something thousand followers on Instagram. How many times do you, like, what is your strategy now? Like, how do you pick where you're going? Is it, is it, tell, tell, because there's so many folks doing social media today. So what is a day in the life of Jackie Gable, the, you know, the OG?

30:00Like, what do you do? You wake up in the morning and then what? You know, every day is a little different. And I've definitely taken a step back. Like you said, like I've been doing this for 14 years. I can't be going out to eat three times a day for 14 years. I just. But that's why there's Ozempic. Yeah. But like, it's just. That's part of the whole thing. You should be on Ozempic. I don't have the energy. It's not even about the amount of food. It's just like who has. I enjoy the business of it all. well like I really enjoy talking to people like you guys I like I like the back of it the back of story the back of house stories like learning about restaurants so now I'm actually consulting I consult for restaurants and CPG brands and help them grow their social media strategies in addition to also still running my own account I actually like more so taking a step back and I just go to eat where I want to eat like tonight I'm gonna go to vehicle every time you go out are you working or no I just go and I had an amazing lunch today with my mom and my sister we did not post about it where did you go uh we actually did like a sound bath and then like a very healthy lunch um that's okay yeah impact kitchen it was like my no seat is that thing oh and you live you live in manhattan now or in jerseys yeah i'm in manhattan oh okay that's that's amazing that's really yeah so then tonight so really so so you're just enjoying the social media yeah you don't have that pressure of i must and you're consulting and advising restaurants and CPG on on strategies of social media correct and like I'll still I know where like I'm still have my finger on the pulse of like what's hot and new and people will email me every day like hey I'm going I'm visiting New York this weekend I want to do some Chinatown dim sum and maybe some pizza and maybe something like really good fresh seafood like where should I go and I'll be like here's like 10 spots I recommend or a lot of People, I used to live in L.A.

31:54for a bit. And a lot of my friends from L.A. will be like, hey, I'm staying in Soho for work for five days. I have, like, some team dinners I need to plan. You know, where are some things? And I'll give them a full, I'll go on Google Maps and create a full map of, like, here's 10 places you should go. Here's where you should get your coffee in the morning. Are you doing that for free? I love it. I fucking love it. You do? Yeah, I love it. But where should Jimmy go? His date night. Wednesday's date night for Jimmy. Where? In Manhattan? With Barbara. Yeah, where should he go? He was on the Upper East Side, but he's not married to it.

32:26What time did a babysitter go home, Jimmy? About 10-ish. So where should Jimmy go tonight? What kind of food do you like? Yeah, Jimmy. Anything. Jimmy, you got Jackie, the OG. Give you a recommendation. I mean, I don't know food-wise if this is like what the vibe is, but it's supposed to be a really fun bar that just opened on the whole side. Jimmy's not kosher. Cafe Mod is supposed to be a really good place. Oh, that's the new place. That's the new place. Really, actually, that's the Upper East Side. The Upper East Side has become actually a little trendy all of a sudden. Yeah. Particularly on some side sheets.

32:53Cafe Mod, that's a good get for us in the Upper East Side. Yeah, that's a West Village place coming to the Upper East Side. It's all the rage. It's actually very cool. We passed it. You had a bunch of old Jewish people trying to think they're cool up on the Upper East Side now. We might lift you on that offer and go check it out. I don't think she offered you anything, Jimmy. She was just recommending. I was going to drop her name. No, but like I – I don't think she knows anyone there. There's just so much good stuff. I also love like Koreatown. Like that's the thing. I don't think everything needs to be new, hot, and trendy.

33:21Like for certain things, I like doing like older spots. I ate a restaurant last night, Pietro's, which just reopened. The original Pietro's was from 1932. No way. So we love, I mean, for us, for Jimmy and I, I mean, especially in our friends, I love going to places that have been around forever that you know them. When you walk in, they just bring you the drink that they know. You know, Jimmy gets a McAllen on the rocks. I get a Johnny Buck. I don't have to ask anybody. They open up a bottle of sparkling water. Perfect. They just know. I love that. Yeah, that's the thing. It's like I think people get caught up in the – and this is actually what I love about what Eater does is they have like their Essential 38, they have their neighborhood, and then they have the hot spots.

34:01Yes. Like you can't be going to the hot spots all the time. I've been dying to go to this restaurant called Bridges down in Two Bridges, like Chinatown area. I'm going on Saturday. Now, let me ask you something, Jackie. Yeah. You're an influencer. I had it like today, I don't have to tell you, like you go on to Resi and OpenTable, like every restaurant is no availability, no availability. I mean, I don't, 86 just opened up. You can't get a table for like a year. You know what I mean? So how does Jackie Gable get a table? What do you do? Do you make some phone calls? How do you get to go to these places?

34:34I definitely will, listen, you're supposed to use your connections when you have them, right? Right. I don't take advantage. If I really, let's say I had a - But it's not like you're paying. So it's not like someone has to sit at the table and eat. I mean, there's one of the big benefits, which I'm sure you know of being in this world, is that the restaurants, not when they're like impossible to get into, but a lot of restaurants will reach out to food influencers and invite them in for a conf meal in exchange of like some type of PR. And I used to love that because I'd go out to dinner with my friend.

35:06We were going to pay for dinner anyways. Now we have a fun free meal. We get to go try somewhere new. It's great. Now, I'd rather pay for a meal, go where I want to eat, not have to take any photos. Right. And I can still recommend that place to you. And like this new thing I've been doing a lot on Instagram, which I'm sure you've seen other people do, is like I'll do a roundup of photos of 10 spots that I went to. That's Jackie-like. Yeah. Like I don't need to do a full camera out reels with the lights. I want to enjoy myself. Like I'm at the point where I've done this for enough that I want to.

35:39Yeah, you've been doing this long. I mean, you were doing this before a lot of these kids were born. Literally. Right? I mean, if you go back to Syracuse days, right? Yeah, seriously. I mean, sometimes I'll go and I enjoy it, and I really still do enjoy it, but I'm more selective about the places I'm going to go in and cover. But are you still getting paid? Restaurants don't. Is it the opportunity comes to you? Like if Absolute came to today with the right number, you would do it for them, obviously, or no? I don't know about Absolute because I think that's not a brand that I want myself with.

36:12Well, I'm just using that example because you said that Absolute. But if a brand comes to you that's hot, would you be like, sure, I'll do that or not? I still do that. I mean, I most recently – it's on my feed, so I'm not going to deny it. But I most recently did an ad with Uber Eats. Okay. So Uber Eats said, hey, we'll give you – We want to promote something. How do they even come up with – how do you come up with what you should be – Like, what is it? Is it I have 300 ,000 people and this is what I get paid? Or is your manager negotiating? This is why we have managers. I don't, I. You don't get involved.

36:45I used to be involved up until very recently. And I just rather not. So your manager says, Jackie, you have to go to these restaurants, do this. This is what you owe. And it's great. And trust me, look at your bank account tomorrow. You're going to love it. No, I mean, we talk about it. She says, like, what are you willing to do? do you want this do you not want this like she'll say this person's offering you x amount of dollars for this job do you want to do it and i'll i decide and like i say no to things all the time but is there like a there has is there like just a number that people are just like well this is the the rate for jackie and her peer group you know i think that there are but it's still such a spectrum because you have you know the mom and pop hot sauce company out of a basement in texas and then you have Frank's hot.

37:37You can't expect, even though the content might be the same that they want out of it, you can't expect the same budget to be coming from both of those. So as me, Jackie, no leftovers, I decide what do I want? Like, what do I align myself with more? And like, it's very obvious when you see a feed that's only ads and, you know, it's not - It's not authentic. It's not authentic. It's just not authentic. No. And you know that they're bullshitting. You absolutely do. Like when they say, this is the best. And then you're like, And then you go there like, this wasn't the best. This person lied to me.

38:08I completely, yeah, that's exactly how I feel. And like, I think, again, like being in the industry for so long, I take so much pride in my recommendations being authentic and amazing. So even if I'm getting invited in for a free meal, then the value of the meal is going to be. So what if you go and they invite you in and it's terrible? I usually do a lot of research before I say yes to a restaurant because I've had that happen. So you won't just say, sure, I'll come in. You'd be like, I got to make sure that it really is something that I think it's going to be delicious. I'm going to enjoy it.

38:36And like probably shouldn't show this, but I basically see all the invites. You share anything with us, Jackie. No, but I see every invite that comes into my inbox and I put it into, I automatically just put it into a folder called restaurant invites. And then I'll respond and be like, hi, I'm not sure when I can come in. I'll let you know when I'm free. But is that where your manager comes in and she goes through it all and says, Jackie, go do this. They're paying you. Jackie, don't do this. Jackie, if you want to go, they're not going to pay you. No, no, no, because I don't do paid by restaurants.

39:05This is just for restaurants we're talking. Right. That's what I mean. Besides Benihana, which doesn't count because I think of that as a brand. Right. Well, that was only$500 and you were young and silly. But restaurants don't pay me. I've never been paid by a restaurant to eat there. So you go where you want to go and you do what you want. So I'll have dinner with a friend. I'll be like, okay, these 10 places invited me in this week. I actually do really want to try this one, two, and three, which let me email them and see if they're available for a reservation. And then, like, we go and we have a great time, but I only go to places I already know I want to eat at.

39:40I love it. I got to tell you. Listen, I mean, we have just spoken for, I don't know how long we've spoken for, to be honest, but I think we have to take a quick break, and we're going to be right back with Jackie Gable, influencer, the original foodfluencer from Syracuse. I got to tell you, she is a rock star. So stay with us, and we're going to be right back.

40:08Is it a sandwich? Are you ready, Jackie? Yes. A hot dog. Is it a sandwich? No. No. I agree with Jackie. Is a taco a sandwich? No. Ooh, that got an angry note. I agree with Jackie. Is a calzone a sandwich? Yes. Yes. Is a dumpling a sandwich? More so than the other two. I wanted to say yes. something. Yes. Is a quesadilla a sandwich? No. No. Is a bagel a sandwich? Yes. Well, we slice it and put some cream cheese. Yeah. A bagel is a sandwich. Is a hamburger a sandwich? Yes. Yes. So a hot dog is not a sandwich. A taco is not a sandwich. And a quesadilla is not a sandwich. But a calzone, a dumpling, a bagel, and a burger.

41:00Jimmy? Was there any, what was kind of the rationale, the thinking? Because I agreed with many of your assessments, and I think it comes down to the configuration and the continuity of the bread. For example, the hot dog, it's open on one side. The taco is kind of open on one side. But what was your thinking as you did not give hot dog and taco? But hot dog, she was angry about it. No. Well, because that's like The OG question, hot dog is a sandwich. I don't think it is. I think also something about holding something like this is not a sandwich. Like when you're holding something that's on one side, you're holding it like that.

41:38Like I feel like you should hold a sandwich like this. Well, how do you hold a dumpling? Wait, I didn't hear you say dumpling. So I missed that one. Dumpling is not a sandwich. You said yes. Oh, yeah. No. Okay. I didn't hear you say that one. Dumpling is not a sandwich. All right. Well, that was so hot dog is not a sandwich. That's the big one because a lot of people confuse the hot dog and a taco. All right, listen, here we go. It's this or that. Sweet or savory? Savory. Pizza or pasta? Pizza. Brunch or dinner? Ooh, that's hard. Brunch. Street food or fine dining? Street food. Jackie Gable? Street food always.

42:14Instagram or TikTok? Instagram. New York City or L.A. food scene? What's the food scene for Jackie Gable? Your friends are listening. I think New York. There's so much more. Jimmy, so did you hear any of that stuff? I did, and I have to say, I feel like a kinship. I may have been quieter on this podcast than usual, but I feel a particular kinship. I would be savory. I'd be pizza. I'd be brunch. I'd be street food. I'd be Instagram. I'd be New York. So I was like, bam, bam, bam, bam, bam. I got to tell you, we got to get Jackie and you to go out for dinner. I know. Let's do it. I mean, because it sounds like you've got to be all aligned.

42:47Whatever you order, everyone's going to be happy. I love it. Now we're hitting on all cylinders here. All right, now we're going for a quick fire here. All right, you ready, Jackie? I'm ready. Branded quick fire. Here we go. Lightning round. First thing comes to your mind, okay? If you're in charge of the playlist, driving with your friends, what are you playing, like on a road trip? Coming from, like you're driving home from Syracuse. Fine. Well, driving home from Syracuse, I would do old school, like early 2000s rap, like Fabulous, TI, Jay-Z, that stuff. dream brand collaboration who is your dream if you were if you were collaborating what would be the dream that you say yes to amex always amex is your dream collaboration why amex what's going on because the possibilities are endless they have such a travel food like it's high end it's your thing you think they're going to give you that black card aren't you no i want like the heavy one the heavy heavy that that that black centurion card have you want me yeah that's what yeah so So if Amex came to you and said, there will be no money, there will be no money for this collaboration, but we make you a lifetime Centurion member, would you say yes?

43:57Yeah. And I want to get the miles. I want to be able to fly first class around the world and not think about it forever. I like that. I like Jackie. I like where you're going with this. Jackie, what's the last thing you posted on Instagram stories? The last thing. Soup dumplings. From where? Noodle Village in Chinatown. I went for lunch yesterday. You love Chinatown. You're loving the Chinese food, huh? We didn't get into this, but I give Chinatown tours for fun. Well, not for fun. Well, is this back? I mean, I know you lived in Tokyo, but I mean, so I don't want. I also live in Chinatown. Chinatown and Tokyo are different, but I mean, is that where this comes from?

44:34I love Asian food. Like you were there? I love. You love Asian food. I love it. I love it. Your favorite food fluencer. Who is it? Who is your favorite? Who's Jackie DeBelle follow? That's a good one. You get your insights. um there's this girl i can't even think of her name right now off the top of my head uh carolina which is amazing but she's amazing she's a cook i can't remember her last name for some reason but carolina gillen carrie and gillen i love her food stuff what's the most created dish you've ever made with fried rice like what does jackie make with fried i was literally thinking it's something with fried rice um yeah i actually once did a for it was actually it was a branded post but it was really fun.

45:13I did a Thanksgiving leftover fried rice and I did shredded turkey. We did cranberries. I did sweet potatoes in there. It was some cornbread mixed in. It was delicious, actually. I loved it. Wait a minute. Whoa, whoa, whoa. Cranberries with fried rice? Are you sure about this? It worked. It did? Yeah. Because the turkey and the cranberry, it sounds like Thanksgiving and the sweet potato, that sounds like Thanksgiving. It just works. Pet it with rice. Oh, also, I love eating. I did brown. But I also love, love crispy rice waffles, fried rice. Really? Best vehicle. Well, you know, my thing for Thanksgiving is no turkey because I think turkey is just not so great.

45:53I'm a big steak or like meatballs and spaghetti or lasagna. Like Italian food for Thanksgiving is better. Eat it any other day of the week. I mean of the year. What are you talking about? And let me ask you something, Jackie. How many days a year do you have turkey dinner? One. Ah, you ever go out for dinner and eat an order? You don't have a turkey with the mashed sweet potatoes and stuffing. I don't think I've ever seen. I mean, maybe like a Friendsgiving pre-Thanksgiving. You know why you don't see it in restaurants? Because nobody likes it. I like it. I like it. No, nobody likes it. Nobody likes it.

46:25No, we're forced to be done Thanksgiving, and that's why I go to Thanksgiving, and I bring tomahawk steaks. And you know what happens? The turkey, dry turkey, sits over there, and everyone looks at it. And you know what happens when I have tomahawk steaks? They're all gone. Oh, that's weird. They're all gone. Nobody likes turkey. Except in a turkey sandwich. In a turkey sandwich. I like turkey. Not for dinner, because you just told me once a day. Jimmy, when do you eat turkey dinners? Once a year. Once a year, right? But I like it. I do like it on a sandwich. I will take it on a sandwich. Yes, I agree with you.

46:57All right, listen, we have to. I mean, Jackie, this has been awesome. You've got to come to our office. We've got to hang out. We've got to go for dinner. Jimmy, you've got to take us home, because we're apparently running late for our meeting. Yes, Jackie, thank you so much for joining us on the Food Fluencer Series. The only person who's ever shut Jimmy up was Jackie Gable. Very impressive. And giving us an inside look at the influencer world and showing how the passion, authenticity, and creativity behind the career in the food space. And congratulations on all your success. If any of our listeners would like to get in touch with Jackie directly, you can email the podcast team at podcast at brandistrategic.com.

47:32We'd be happy to make the introduction. Or you can find her on Instagram at noleftovers. Boom. Noleftovers. Instagram, it's no leftovers. TikTok, it's no leftovers, right? Consistently no leftovers. And if somebody wants food recommendations, should they hit you up? Yeah, DM me. I always answer my DMs for food rocks. DM Jackie Gable, OG rock star. I got to tell you, part of our Food Fluencer Series, this was really a treat to have you, Jack. It's awesome. Can't wait to meet you in person. Yeah. Not just because you're OG, but also because you shut Jimmy up. And that is unbelievable. no one's ever done that.

48:09All right, listen. Cheers, everybody. This was amazing. Thanks, everyone. Cheers. Thank you.