- 2 days ago
Von Miller, Super Bowl MVP, is also co-founder of Greener Pastures Chicken, a Texas-based company redefining organic, ethical farming. What started in a college lecture became a full-fledged mission: raise better birds, build a better system, and bring NFL discipline to agriculture.
Listen now to hear how falling asleep in class led to a purpose-driven business, why Patrick Mahomes got on board, and how Miller is proving that farming can be both ethical and successful.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Listen now to hear how falling asleep in class led to a purpose-driven business, why Patrick Mahomes got on board, and how Miller is proving that farming can be both ethical and successful.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
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NewsTranscript
00:00What am I going to feel when I come out to Greener Pasture?
00:02What I said earlier, I think the country club lifestyle is really going to stand out.
00:06I think that's really going to stand out.
00:08A country club for chickens, and it truly is.
00:25Welcome to Restaurant Influencers, presented by Entrepreneur.
00:28I'm your host, Sean Walcheff.
00:30This is a Cali BBQ Media production.
00:32We are coming to you from the National Restaurant Association show in Chicago.
00:37I have Vaughn Miller, Greener Pasture's Chicken.
00:41We started this show to focus on storytelling in the hospitality space,
00:45to find leaders, to find business owners, to find entrepreneurs that are doing innovative things.
00:50No better place than Chicago, the National Restaurant Show.
00:54Vaughn Miller, welcome to the show.
00:55Howdy. Thanks for having me.
00:56Yeah, this is dope. I wasn't expecting this environment to be like this,
01:01but it's similar to the Super Bowl and those media days that you had before.
01:04That is a very high compliment. We appreciate that.
01:06It's pretty cool being here.
01:07We appreciate that.
01:08So I'm going to ask you our favorite random question, which is where in the world is your favorite stadium, stage, or venue?
01:14Well, my favorite venue, I would say Red Rocks in Colorado and Denver, right outside of Denver.
01:25It's just, it's nothing like it.
01:27I've seen Post Malone play there.
01:28I've seen, you know, a couple of guys there, and it's just, it's historic.
01:32I've seen Wiz Khalifa there.
01:34It's just, it's nothing like it.
01:36And you've got the rocks and the back drop, and, you know, it's our backyard.
01:39So I would say Red Rocks is my favorite place to watch a concert or a venue.
01:43And my favorite stadium, you know, to play in, you know, might not be a, you know, a popular thing in Broncos country,
01:50but I really like playing in the Chiefs Stadium, Arrowhead Stadium.
01:53It's a lot of history there.
01:56I wear number 58 because of Derrick Thomas and going there and playing on the same grass,
02:00playing the same stadium that he plays, that he played in.
02:03It kind of has this, this little mystique, this magical feel about it for me.
02:08I always like to look up and see Derrick Thomas in the ring of honor and just, you know, pay my homage to him.
02:13And yeah, I like playing on enemy territory too, you know, especially you go out there and you get a win.
02:18Yeah, so Arrowhead is pretty nice.
02:20I like watching concerts and at Red Rocks and yeah, those are my two favorite places to play in and go watch concerts.
02:29Okay, we're going to go to Arrowhead.
02:30We're going to talk to Informa.
02:31That's the company that runs this.
02:33We're going to rent out Arrowhead.
02:34We're going to put the National Restaurant Association show in Arrowhead.
02:38I'm going to give you the mic to give the keynote in Arrowhead.
02:41And I want to hear the story.
02:43I want you to go back to Texas, go back to Texas A&M, go back to class when you're falling asleep
02:49and tell the story of what you've learned about the science of chicken.
02:54Yeah, you already got a little bit of, you know, info about the story.
02:59This is your chance to go back and let them know what you now know about chicken.
03:03Yeah, well, I just keep it simple.
03:05In college, I needed a class to boost my GPA, like a lot of student athletes in college.
03:14And Greener Pastures, not Greener Pastures, but Meat Production 101, it averaged an A- and I really needed that for my GPA.
03:21And, you know, I go to this class, Meat Production 101, we're talking about vertical integration
03:25and, you know, the big companies from, you know, Tyson, Sanderson Farms, Spielberg's Pride,
03:32and all these companies are talking about vertical integration and, you know, what it took for those businesses to get there.
03:38And in turn, this class, it was easy.
03:40It was easy.
03:41I used to fall asleep in class every day.
03:44But my professor, Dr. Farnell, he was incredible.
03:48He wouldn't just let me sleep in class.
03:50He would wake me up.
03:52He would make me come to the front of class and really just recite and, you know, regurgitate everything that I've learned in that class.
03:59And I would go up there and I was sleep, but I was kind of like half sleep.
04:02You know how you like have one eye open.
04:04I got my eyes closed, but I'm listening.
04:06So I would remember all the stuff that he was talking about.
04:09When I went up to the front of the class, though, it really set in stone everything that we're talking about.
04:16So a big shout out to Dr. Farnell.
04:18It wouldn't be a greener pastures without him.
04:21And then he took it even a step further.
04:22He used to contact my academic advisors and be like, hey, I'm sleeping in class.
04:27So I was getting it from all ends, and it really just drove home, you know, meat production
04:34and how important chicken is to our society.
04:39And whenever I had got to the NFL, I was like, man, I'm going to make this.
04:45Whenever I got to the NFL, I was like, man, I'm going to start my own chicken farm.
04:49And I thought about it and I talked about it with Dr. Farnell.
04:52And, you know, when I was in the NFL and I got my first contract, I was like, this is something I want to do.
04:57You know, you go to college to find your plan B.
05:01Yes.
05:01You know, plan A was always to play football.
05:03But, you know, a lot of people never, ever achieved that dream.
05:07And I was blessed to be able to do both.
05:10And, you know, I started coming up with ideas of a chicken farm.
05:13And immediately when it got out, I was a chicken farmer.
05:16And, you know, I studied poetry science in college.
05:19You know, it had a little backlash at first.
05:21And I was like, man, why would Vaughn want to stuff, you know, 40,000 birds in one house and create this horrible environment?
05:28And I was like, man, like, if I can change that, if I can have people excited about that, that's what I would want to do.
05:34And, you know, I re-envisioned my dream.
05:38And I was like, man, I want to have the best.
05:39I want to have the best chicken farm.
05:41I want to have a chicken operation that I'm excited about.
05:47And we're showing pictures of our product.
05:49And I want our birds to have a country club lifestyle.
05:53That was what I said at first.
05:55I was like, man, I want my birds to have a country club lifestyle.
05:59And, you know, I want it to have organic pasture-raised, non-GMO.
06:04And I think the certification that I'm most proud about is the humanely-raised product.
06:08We are so proud of our birds and where they come from and the type of lifestyle that they live.
06:14They truly only have one bad day.
06:16It's like a, it really is a country club for those guys.
06:20It's a great operation.
06:22They're on natural grass.
06:23They get natural access to bugs and air.
06:27And they're outside of the environment.
06:29We change these houses up every day or every other day.
06:32And the spring is so beautiful in there.
06:35You have flowers.
06:36And it looks amazing with the pictures and stuff.
06:38And, you know, we allow access to everybody.
06:40We want everybody to see what we're doing there.
06:42And to have a sustainable operation and doing some of the great stuff that we're doing at Greenland Pastures, I'm proud of that.
06:49And I can have that stand behind my name.
06:51And it all started way back in Texas A&M with Dr. Farnell.
06:54I always have to circle back around to him because it wouldn't have, you know, been this without him.
06:59So nothing in life happens by coincidence.
07:01I was falling asleep in class.
07:03He's waking me up.
07:04And, you know, 10 years later, here we are.
07:07How do you build a championship business?
07:09For me, I can only rely on, you know, the experiences and the other people that I've been around before.
07:19You know, success leaves clues.
07:20So I try to, you know, really observe the other successful businesses and the other successful teams that I've been around.
07:27Kind of, you know, circling back to, like, football as well.
07:29I've been on two Super Bowl teams.
07:31And I just try to, you can't ever have another Peyton Manning or another Matthew Stafford.
07:38But I just try to look for those successful pieces in my team to try to create my team.
07:44And that's the same thing that we're doing with Greenland Pastures Chicken.
07:47You know, you just try to find those little successful, like, breadcrumbs.
07:53And you just take a little bit from here, take a little bit from here, and just build your own operation.
07:57So as an athlete, I'm sure you've been pitched by all different people about businesses that you should invest in.
08:03You decided to invest in yourself.
08:05How have you approached other friends, other athletes, other celebrities when they start to hear about your vision?
08:12Yeah, so I mean, I take it slow.
08:16Low and slow.
08:17Like we cook our barbecue.
08:18Yeah, I take it, I take it extremely slow.
08:23And I don't really like talking about stuff that I'm not doing or that I'm going to do.
08:29I like talking about stuff that I've already done or that we're currently doing.
08:32And I think whenever I talk to guys, obviously my name is behind it.
08:37This is my, this is my baby.
08:39And I've been doing it for a long time.
08:41I think once you approach people, you know, after five, six, seven years, it's not like something that, you know, when we went to Patrick Mahomes, I didn't say like, hey, I'm thinking about doing this or doing that.
08:50I was like, hey, Pat, I've been doing this for five years now.
08:53And this is what it looks like.
08:54We already have it up off the ground.
08:56So it was, it was, it was easy to kind of, you know, pitch that to Patrick Mahomes and Drew Brees.
09:01And, you know, we got Ed Oliver on board too.
09:05And, you know, Shaq Barrett, I've been talking to Travis Kelsey about it as well.
09:09And it's, I think for athletes, it's easy because, you know, our body is our, is our temple.
09:15You know, we watch, you know, the things that we put in our bodies.
09:18You got to have a lot of protein.
09:20We all like steak.
09:21We all like chicken.
09:22And whenever you can make that better, I think that that just catches people's ear.
09:27I think that catches my colleague's ear.
09:29And I just talk about the stuff that I'm, that I'm, that I'm currently doing or that we have been doing.
09:35And I think it just, it just catches fire like that.
09:38And, you know, talking to Patrick Mahomes, he's from Texas.
09:41Yeah.
09:41So he's familiar with Elgin and he's familiar with HEB and he's familiar with all the other things and all the locations that we're at.
09:49So it was kind of easy for Pat.
09:50And then you work from Pat and go to Travis Kelsey.
09:52Then I go to Ed Oliver.
09:54And, you know, you just take it, you know, low and slow.
09:56And, you know, I talk to people about what we've done and what we're currently doing, not what I want to do and what I think we can do.
10:03And I think that that's, that's what catches everybody's ear.
10:06Did you know that Toast powers over 140,000 restaurants across the United States, Canada, and UK?
10:14It's an incredible company.
10:15I'm on the Toast customer advisory board.
10:17They are proud sponsors of this show, Restaurant Influencers.
10:20We couldn't do it without their support.
10:22They power our barbecue restaurants in San Diego.
10:25If you have questions about Toast, if you're thinking about bringing Toast on to be your primary technology partner at your restaurants, please reach out to me.
10:34I'm happy to get a local Toast representative to take care of you.
10:38You can reach me at Sean P. Welche on Instagram.
10:41Once again, thank you to Toast for believing in the power of technology, the power of storytelling, the power of hospitality.
10:48Back to the show.
10:49So we built a media company on top of our barbecue restaurants.
10:53We have barbecue restaurants in San Diego.
10:54Everyone said we were crazy.
10:56What are you doing?
10:56You're never going to be doing anything cool.
10:58No one's going to listen to your show.
10:59No one's going to watch your videos.
11:00And now I'm sitting with Vaughn Miller at the National Restaurant Show.
11:03We partnered with the show.
11:04So much opportunity.
11:06But so much of it goes to selling a vision, believing in the vision, executing on the vision, but also storytelling.
11:12The reason we started this show was we were passionate about people that were doing really cool things.
11:18But to your point, not talking about what you're going to do.
11:20Because you have to lay the foundation for the future.
11:22But you also have to have proof.
11:24And when you have that proof, you've got no problems.
11:27Because people can feel it.
11:29Can you tell me, what am I going to feel when I come out to Greener Pastures?
11:33I think you're going to feel, you know, I think what I said earlier, I think the country club lifestyle is really going to stand out.
11:39I think that's really going to stand out.
11:41Whenever you're going to see Operation Elgin, you know, you're going to remember, like what I said, this was a country club for chickens.
11:47And it truly is, man.
11:49They have, you know, natural access to grass and water and bugs.
11:56And when you see these birds, they're beautiful.
11:58They have plenty of room, plenty of space in those chicken houses.
12:01And, you know, whenever you see other big companies, other operations, you know, they pack a lot of birds in there.
12:07You know, the air is still.
12:09They don't have a lot of space to move.
12:11And we're totally the opposite of that.
12:14So that's what I'm really proud about.
12:16We love taking pictures.
12:18We love posting on our Instagram page, you know, with other companies.
12:22They kind of shy away from that.
12:23They kind of hide that stuff.
12:25And that's what we're all about.
12:26We don't want to hide anything.
12:28It's truly a country club lifestyle.
12:30The members there, we live, you know, all of these members.
12:34And they truly just have one bad day at the end.
12:37That's just how life goes.
12:41But their life up until that point, I don't think there are any other birds that live better lives than our birds at Greener Pastures.
12:47Can you tell us anything about restaurants?
12:49Any plans?
12:50You know, like I said, I like a lot of restaurants.
12:55I like a lot.
12:56You eat in restaurants?
12:58You know, I love, you know, I have a chicken farm, but I love chicken too.
13:04It just kind of happened like that.
13:06I never had a dream like, man, I love chicken so much.
13:08Let me start a chicken farm.
13:09That all just kind of worked out.
13:10So, you know, I love a good, you know, chicken restaurant.
13:15And I just, you know, I just take it from there.
13:18I follow my stomach.
13:19You know, I follow my eyes.
13:20I follow my stomach.
13:21So if it's good food, if it's a good place to eat, you know, clientele rules the world too.
13:27So if it's a lot of business in there, if it's a lot of traffic, then it's good enough for me too.
13:32So I just follow my eyes and I follow my stomach.
13:35Can you talk about what you've learned about the farming industry?
13:40I've learned it takes a lot of time.
13:42You know, if you look at Tyson, one of the biggest, if not the biggest chicken producer in the world,
13:48it took a lot of time for those guys to get there.
13:50You know, they didn't cut any corners.
13:53It took a lot of time.
13:53They have their hand in a little bit of everything.
13:55All the, you know, the big fast food chains, you know, they have a relationship or have had a relationship with Tyson from, you know, Popeyes to, you know, to churches to, you know, all of them.
14:07They always, they have a relationship with those guys.
14:09So like I said, success leaves clues that I just try to, you know, take, you know, the successful things that these other companies have been doing.
14:16And I just try to do it our way, the sustainable, the humanely raised way, the non-GMO way, the organic way.
14:24And obviously we're in Texas, so they're taking some way.
14:26So I just try to take little bits and pieces from other successful companies and put it into our group.
14:32How's your family feel?
14:34Every business is a family business.
14:35Yeah, you know, so my first chicken operation, it started at my house.
14:41You know, Dr. Farnell, you know, we raised birds in that class.
14:47You know, it was like an eight-week, eight to 12-week thing that we had done.
14:51We, you know, from when they hatched all the way up until they were, you know, ready to be harvested, we, you know, we raised those birds.
14:59And I wanted to do the same thing at my house, so we, me and my dad and my mom, we ordered some birds.
15:04We started off with six, and they quickly became pets.
15:08They quickly became pets, and now we have about, now we have about 60 birds at our house.
15:15And, you know, we only eat the eggs.
15:18I got some old birds in there, too.
15:20I got some birds that's about six, seven years old.
15:23You know, they live a country club lifestyle, too.
15:25Not as good, not as good as Greener Pastures, but, you know, they're part of the family, man.
15:30And, you know, my mom, she really enjoys going out there and gathering the eggs.
15:33I have two kids.
15:35That's one of the great things they like doing at Gigi's house, too, is going to Chicken Coop and going to pick up eggs.
15:40And, you know, the whole family picks up eggs.
15:42So it started at home.
15:44My chicken operation started at home.
15:47It started with that family feeling, and we grew it to Greener Pastures on a commercial operation.
15:51It's amazing.
15:52It means a lot to me.
15:52My wife is Bulgarian.
15:53And I go to Bulgarian Village.
15:55We have chickens that we raise, but you raise them with love.
15:58Yeah.
15:58And it tastes different.
15:59Yeah, it does.
16:00It does.
16:01It tastes different.
16:01It does.
16:02And whenever I send a box to my colleagues or I send a box to guys to try out the chicken, I'm like, man, you know, I'm biased about it, obviously, because this is my operation.
16:09But I honestly feel that you can taste the love and care that we put into our birds.
16:14You know, some animals carry their trauma over into, you know, the next life.
16:19And, you know, we don't have any horrible situations for our birds.
16:23You know, it's quick.
16:24It's an easy, you know, harvest for those guys to get them ready to put them in our bellies.
16:31And I think you can taste that, man.
16:33I'm biased.
16:33Like I said before, you can taste the happiness in our birds.
16:37But I love for people to try out.
16:39I love for people to come see what we're doing.
16:41I like to get eyes on what we're doing.
16:43And I like for people to go out and try it and enjoy the food as well, because I feel like you can taste and you can see all the love and care that we put into our birds.
16:51Very important branding.
16:53How did you come up with the name?
16:55I didn't want it to be called Vaughn Miller Chicken.
16:59You know, I didn't want it to be Vaughn Miller Chicken.
17:02I just, you know, especially in the NFL, like, you know, NFL fans, you know, they, they look, yeah, you know, they love, they, they, they, they can, all it takes is a little bit of something for them to love you.
17:15Then all it takes is for a little bit of something for them to hate you.
17:18It could be, it could be me getting two sacks on Patrick Mahomes and then we lose half of the fan base.
17:22We lose half the Chiefs fans, you know, so I, I wanted it to be, um, I didn't want, you know, my name to be on it like that.
17:29I wanted it to, you know, obviously, uh, represent, um, some of the things that we do at our farm and Greener Pastures, it just, it just ran.
17:37I think that was the very first name that was, was presented and it just, we just ran with it and Greener Pastures, especially with the colors, the green.
17:45And when we were working on the packaging, I wanted to have the clear packaging so people can see the meat, so they can see the product and see how, um, how great it, how great it looks on the shelf.
17:56So we wanted clear packaging there and I wanted all the certifications on there from, you know, um, the, the non, uh, non-GMO, the certified organic, the, um, humanely raised pasture raised.
18:10I wanted all that to be on a package.
18:11So right when you see the bird and you, you see the certifications next to it, you know, exactly what you're getting and, you know, green and white and the clear packaging, it just all kind of came together and, you know, nothing in life happens by coincidence.
18:22I'm a, I'm a firm believer of that, you know, me being involved in, you know, the chicken business, it, it wasn't by coincidence.
18:28It was, this was destined for me a long, long time ago.
18:31And, you know, when they presented that name, it wasn't even like we had five or six different names.
18:35It was green and pastures chicken and I immediately liked that, that name.
18:39And we just ran with it.
18:41So I have a random question for you.
18:43Do you know which quarterback you've sacked the most in the NFL?
18:45Um, it had to be Phillip Rivers.
18:48I love Phillip.
18:50I'm a charger season ticket holder.
18:52I watched you sack Phillip Rivers multiple times.
18:55Can you tell us a Phillip Rivers story?
18:56Okay.
18:57First and foremost, I would say I have a lot of respect for Phillip Rivers.
19:00Obviously he helped my career out tremendously, but, but no, but no, he's a great guy.
19:07And I spent time with Phillip and, um, he did a lot of great things with, you know, some teams that weren't as great as other teams that other quarterbacks had.
19:16I sat it, I sat with Phillip Rivers at the Pro Bowl one year and, you know, we were at the bar just hanging out and I was able to give him his flowers.
19:22While he was still in the league, I was able to give him his flowers and let him know how much I respected him and how much I really admired his game.
19:29And if you take that, if you take him and you put him in other situations with, you know, other quarterbacks or even coaches, you know, the, the situations that they've had, you know, up in Foxborough or, you know, just other situations.
19:41If you can just plug and Phillip in, I think he has some of the same success as well.
19:46And he's a great, man, he's a great quarterback.
19:48He's a great human being.
19:49I think he has, I think he has nine, nine children.
19:52I think he has nine children and, you know, he's a dad to all of them.
19:55And, you know, I was able to spend time with him down in Mobile, Alabama at the, at the Senior Bowl.
20:02It's like the Senior Bowl Hall of Fame.
20:03And, you know, I had already gave him his flowers years ago.
20:06So we were able to just build on our relationship.
20:08You know, he's a, he's a very, very competitive guy on the football field.
20:11Doesn't cuss or do anything.
20:13You know, he's going to get in your face and he's going to talk smack.
20:16But none, none of those, none of those are going to be cuss words, man.
20:19And I think over time, you just, especially in my profession, like if you play 10 years, you play the same guy 10 years, you're going to have some respect for that guy.
20:27You're going to have some respect for the times that he's beating you, some of the times that you've beaten him.
20:31And, you know, you build a really special relationship over the years, you know, off the field.
20:37And, you know, Phillip Rivers, like I said, he's been, he's been very, very helpful to my career.
20:41And, you know, off the field too, you just admire guys like that.
20:44You admire all the hard work that, you know, he's put into to try to win games and to go try to win championships.
20:51You know, he took time away from his family to, you know, go to a different team, go here, go there, come back for a season.
20:57And you have, you can't do anything but respect a guy like that, man.
21:00I got a whole lot of respect for Phillip Rivers for sure.
21:02If we look five years from now, we're 2030 and we look back at what you're building, what's the, what's the vision?
21:09I think, you know, the vision always changes in it and it always evolves over time.
21:14But when it continues, we're not going to get away from having a humanely raised, non-GMO certified organic product.
21:22And however we evolve with that, then we evolve with that.
21:25But it has to be sustainable.
21:28I think that's just the way of, of all food, you know, especially, you know, in the future where we're going now.
21:33It's 2025, 2035.
21:36There's so many, so many people that are concerned about how their product was produced.
21:40We start, we start with that, with that thought in mind.
21:43We, we start with how our product is produced and how we're growing it and how we're packaging it, how we're delivering it.
21:51We start with that in mind.
21:52So everything else that comes off of that, I'll be happy with that.
21:55We've got a great team around us.
21:57And, you know, it's Green and Pastures, the chicken of champions.
22:00You got me, Drew Brees, and Patrick Mahomes.
22:02We're all Super Bowl MVPs, and I just want to continue to have that competitive mindset with our operation, just to go out there and compete and to go out there and have all eyes on us.
22:13And it's kind of like, you know, we're really just recreating everything that we've done on the football field, you know, to try to create, you know, a Super Bowl environment for our birds and never shy away from competition.
22:23And just, you know, just getting dirty and just grinding it out to try to have the best product that we could possibly produce.
22:31I want to give a special shout out to Toast.
22:33Thank you for giving me the opportunity to sit down with Vaughn Miller, learn about Greener Pastures Chicken, for giving us this stage.
22:38They power our technology at our barbecue restaurants.
22:42Vaughn, what's the best place for people to follow Greener Pastures?
22:44Instagram, TikTok?
22:46Yeah, Instagram, TikTok.
22:48Netflix.
22:48Not yet.
22:49Hopefully, yeah, hopefully that'd be great.
22:51Hopefully, hopefully we can have a documentary come out on Greener, that'd be, that'd be amazing.
22:55I like, I like how you speak there into existence.
22:58Hey, Ryan, are you watching?
22:59Get some Vaughn Miller.
23:00We got Wrexham, we got Wrexham, and then we got Greener Pastures.
23:02Yeah, that'd be great, man.
23:03But you can check it out on Instagram, Greener Pastures, is our page on Instagram, greenerpastures.com.
23:08We have so much information on there about where to find us, how to get the birds.
23:13We're in all the central markets in the state of Texas.
23:15And, yeah, you can just go over to greenerpastures.com, greenerpastures Instagram.
23:20You know, in 2025, you know, it's kind of hard not to find something.
23:24You better be on.
23:26You better be some.
23:27You can just Google it, Greener Pastures chicken, Vaughn Miller, and then I'll pop up.
23:29You can Google Vaughn Miller chicken, and then I'll pop up.
23:33So just any type of effort to go in there and look, and it should pop right up for you guys.
23:37We appreciate you guys.
23:38As always, stay curious, get involved.
23:40Don't be afraid to ask for help.
23:42Check out Greener Pastures, and we'll catch you guys next episode.
23:44Giggle.
23:49Thank you for listening.
23:50If you've made it this long, you are part of the community.
23:53You're part of the tribe.
23:54We can't do this alone.
23:56We started.
23:56No one was listening.
23:57Now we have a community of digital hospitality leaders all over the globe.
24:01Please check out our new series called Restaurant Technology Substack.
24:06It's a Substack newsletter.
24:07It's free.
24:08It's some of our deep work on the best technology for restaurants.
24:11Also, go to YouTube and subscribe to Cali BBQ Media.
24:15Cali BBQ Media on YouTube.
24:17We've been putting out a lot of new original content.
24:19Hopefully, you guys like that content.
24:21If you want to work with us, go to etheshow.media.
24:24We show up all over the United States, some international countries.
24:28We would love to work with you and your growing brand on digital storytelling.
24:31You can reach out to me anytime at Sean P. Welchef on Instagram.
24:35I'm weirdly available.
24:37Stay curious.
24:37Get involved.
24:38Don't be afraid to ask for help.
24:40We'll catch you next episode.
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