- 2 days ago
Chef Barry Dakake, Marco Cicione, and Yassine Lyoubi are co-owners of Barry’s Downtown Prime in Las Vegas. As longtime friends and founders of Make It Happen Hospitality, they’ve built a steakhouse known for standout food, consistency, and local pride. This trio has made Barry’s Downtown Prime a Downtown Vegas destination.
Watch now to learn how a longtime friendship became a business, how they built media buzz without a budget, and how they make locals feel like VIPs.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
Watch now to learn how a longtime friendship became a business, how they built media buzz without a budget, and how they make locals feel like VIPs.
Sponsored by:
• TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc
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NewsTranscript
00:00You know, we talk about that every day. We have somewhat of a plan, but that changes so much
00:04because, I mean, you're in the restaurant business. You've seen costs change.
00:07I wasn't planning on building a media company on top of my barbecue restaurant,
00:11I'll tell you that. 17 years in, a lot has changed.
00:21Welcome to Restaurant Influencers presented by Entrepreneur. I'm your host, Sean Walchap.
00:25This is a Cali BBQ Media production in life, in the restaurant business, and in the new creator economy.
00:32We learn through lessons and stories. We are coming to you from Barry's Prime in Las Vegas at Circa.
00:39I have the Make It Happen Hospitality Group. Chef Barry, you've seen Marco. Welcome to the show.
00:45Thank you very much for having us on.
00:46So, high level, who are you and what's your responsibility here? You got the name, so you're kind of a big deal here.
00:53I'm Chef Barry. I'm one of the partners in the restaurant, and my responsibility, I oversee the food in the back of the house,
01:01in the kitchen, and these fine-looking gentlemen here are in charge of the front of the house,
01:06and perfect storm. We all work well together. It's a perfect storm.
01:10Amazing. You seen?
01:11I'm Yassine. I'm one of the partners here at Make It Happen Hospitality at Barry's Downtown Prime.
01:17Operations, hospitality, everything in front of the house, and fiscally related to the business.
01:24And Marco?
01:25And Marco, again, like you see inside operations and hospitality in front of the house.
01:30Okay, bring me, this is storytelling time, bring me back to opening during the pandemic.
01:35Oh, that was fun.
01:37Is that how you make it happen in hospitality?
01:39Well, yeah, I mean, the pandemic came, and it was crazy. We didn't know what the hell we were doing.
01:44We had an off-site office, and this big, crazy pandemic comes along, and we were wondering, shit, are we ever going to open?
01:51We're going to get this open? And then we get a call from Derek Stephens, and I mean, he said, guys, I think we're going to open up earlier.
01:58Right? Something like that.
01:59And then we were ready to go, you know, but we're like, we don't know what to expect.
02:03Going downtown, first of all, I mean, I was going at 3 o'clock in the morning to get my mail with gloves on and a mask wrapped around our faces.
02:11Who the hell knew that we were going to do 300 covers a night in the pandemic?
02:15I mean, the way Punch Architecture designed our restaurant, tables are five, six feet apart.
02:20It was within the legal boundaries of, what do you call it, the protocol, the COVID rules and regulations.
02:29Yeah. So, I mean, you know, it was a blessing from God that we pulled it out.
02:34And tell me about from the business side, you know, opening during the pandemic and, you know, the success right out of the gates.
02:39Yes. I mean, I mean, for us, for everyone in the hospitality business, but restaurants specifically, we didn't know what to expect, right?
02:47Every day was really a new day because you had the CDC coming out with new rules and regulations.
02:51You had every hotel that a restaurant's located had their own sets of rules and regulations.
02:57One day you can seat a party of six. One day you can't seat a party of six together.
03:00It's a four and a deuce. And we initially had the restaurant designed off of the idea of wanting to do a lot of group dining, right?
03:08And if you look around, I mean, we're sitting at one of the Flex PDRs, but we have so many Flex PDRs here.
03:13And it was designed off of us spending a lot of money on having a group dining team and building group dining.
03:17Pandemic hits. And we're like, holy moly, now we have to change that whole business model for at least through getting through COVID because we can't seat more than four people together.
03:27But I would say one of the biggest things for us, obviously hindsight's 2020, but there was also an advantage to opening smack dab in the middle of the pandemic because all of the purveyors for plateware, glassware, silverware were panicking and hyper-discounting their stuff.
03:44And we're talking about our opening glassware order was pretty much a twofer, right?
03:47Two for one, Libby, glassware, and Stolz, all the big names.
03:51So hindsight's 20-20. We would have probably gone out and borrowed a lot more money, rented a warehouse, and bought a whole load more of OS&E.
04:02But you don't want to have too much money on the shelves in the restaurant business ever.
04:05And we didn't know what to expect, but that would have been a nice come by, you know?
04:12Marco, how do you find good business partners in the hospitality space?
04:15How do you find good business partners?
04:20Partially luck. It's luck. You end up working with a lot of people in our industry.
04:23And over the years, you end up working with certain people and you have the same values, same ideals, same business sense.
04:31And it just kind of meshes together, you know?
04:35On this show, I own restaurants in San Diego, Cali Barbecue Restaurants.
04:39We built a media company on top of our restaurants because restaurants are hard enough.
04:43We decided, let's get into the media space. We believe that every restaurant is a media brand.
04:48The work that you guys do on social media in particular is beyond impressive.
04:53The celebrities, the entertainers, the athletes, it's not only them, but it's also the everyday people that come and support this brand.
05:02Can you share a little bit about the vision of storytelling?
05:05Well, I think it's number one. Let's remember we're downtown and it's very important that not only the celebrities, not the locals that come to town here.
05:16That's, you know, people say, well, all the celebrities, this, that, and the other thing.
05:21We love our local people. We love Las Vegas. This is what this city is about.
05:24We want to make them feel like they're celebrities also.
05:27That's important to me. I know it's important to these gentlemen that, that, that we treat everybody equal, you know, and that's just how we run our, our businesses.
05:34It's, it's important. Uh, the locals are big, big part of our, a big part of our, uh, on field, uh, tactics on field, physical hospitality, physical hospitality.
05:44Uh, can you tell me about social media?
05:47Like when did you discover this? Oh shit moment where you realize you have a media machine in your pocket?
05:55I guess maybe the first day when I walked into the restaurant after seeing, you know, I see I'm a physical guy. I gotta, I gotta be like hands on. Right.
06:03Yeah.
06:04And we would walk the properties, Marco and I, during the pandemic, it's a big shell of dust and you got to put masks on and hard helmets.
06:10And I'm saying to these, where's the bar? And it doesn't look like this. And we've got the blueprints going on all over the place. And I'm like, what the fuck is this?
06:17And then finally I see it coming together. Right. And then I see the gold plated walls and I see the Italian light bulbs and I see the wooden tables and I see the parquet floors.
06:28Yeah.
06:28And I'm saying what we had at the nine steakhouse was special at the time, speeding it up 25 years later. I mean, man, this is, this is the Mac daddy.
06:38Hey, this is something special that, that punch architects design. I mean, through, there's a lot of things in here that we all wanted.
06:44This restaurant has a lot of everything that we never had in other restaurants, but just the design that punch what they pulled off.
06:50And I'm like, the people come and see it. They're going to eat here and they're going to come from locals to celebrities.
06:56I know it was going to be a home run from a lot of people discredited that us in the sense of, well, you're going to be downtown and downtown, blah, blah, blah.
07:04There's more foot traffic downtown than there is in the strip.
07:07Yeah.
07:07Put me against the wall, put me in the corner. I'm coming back 10 times harder. And that's why we're Barry's.
07:13We were at the, at the beginning to answer the social media part of the question at the beginning, we were personally handling social media.
07:20We knew we needed to have a budget for it. And we knew that social media was taking over like your standard print budget in a restaurant.
07:27But we didn't have that, you know, that opening budget, especially with COVID. We're like, we're not going to hire a social media manager.
07:33So we, we opened up the page. So the circuit team helped us a lot with that because they had a whole team, but we were on his days here when I'm at home, he's recording, he's recording, we're posting it.
07:42And it was, if you go, if you scroll back to our first few weeks or months of social media, you can definitely tell that it was, it was homegrown, right?
07:49By three guys that are in their forties and fifties. Right. And then, and then we're like, okay, wow, three months in, we're paying back, paying back the bulk of our debt.
07:58We're blessed. I'm like, now we have some money to play with. And then we brought on the social team to start. And then we matured in that as well, you know, in our personal social media world and like talking to other people and seeing what other people do, going to Chicago over here, the restaurant show, seeing how big that social media platform is.
08:14And then now we, I mean, I think now we have a, we have a mega team in place, you know, we have, we have, you know, different levels of ego when it comes to social media, but I think the end goal is the success of the restaurant.
08:24And I think they do a good job and there's more to come. I mean, uh, I think we're basically barely scratching the surface, but we have, the cool thing is that we're, we're, we have such a good local following.
08:33And a lot of the locals that run big media, social media platforms want to help us out and they come in and they give us advice and they do, you know, reels and photos with us.
08:42So, uh, there's definitely a lot more coming.
08:45So let's pretend chef Barry isn't sitting right next to me. You've worked with a lot of chefs in your career. What makes him different?
08:52Well, you take that one.
08:54It's his personality. It really is. It's his personality. It's who he is. He's authentic, comes to the tables, wants to talk to people, wants to get to know people.
09:01Like over the years, that's one of the reasons why we call it Barry's. I mean, Yassine said, I mean, we're discussing different ideas and Yassine's like, it's called Barry's because people were saying back in the day.
09:11That was a no brainer.
09:14Back in the day, it was like, it wasn't saying, Hey, we're going to nine. It's like, Hey, let's go see Barry.
09:17And it just made sense.
09:18That was, that was the joke. Let's where you're going.
09:21Yeah.
09:21That's, that's how we came up with the name because every restaurant that we worked in together with Barry, the first one was nine steakhouse.
09:27The second one was Scotch 80, but all of our regulars would be at the bar and we'd walk by and hear them.
09:31And they're on the phone like, Hey, where you at? I'm, I'm, I'm, I'm over at Barry's. Come see Barry.
09:35And then we're like, boom, bingo.
09:37He's already got a big ego, but now, you know, now we're going to have to name a restaurant after him.
09:40Did you know that toast powers over 140,000 restaurants across the United States, Canada, and UK?
09:50It's an incredible company. I'm on the toast customer advisory board. They are proud sponsors of this show, restaurant influencers.
09:56We couldn't do it without their support. They power our barbecue restaurants in San Diego.
10:01If 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.
10:10I'm happy to get a local toast representative to take care of you.
10:13You can reach me at Sean P. Welchef on Instagram.
10:17Once again, thank you to toast for believing in the power of technology, the power of storytelling, the power of hospitality.
10:23Back to the show.
10:25So I'm going to give a shout out to Vegas SOM, which is Zach Vasilev.
10:29He helped me coordinate this interview. He's been telling me about Barry's Prime.
10:33I've been following you guys on social. The place is absolutely spectacular.
10:37Can you talk about your wine program?
10:40I'm going to take it. Zach is fantastic.
10:41We knew him from back from the palms when he was the SOM up at Nova Italiano.
10:45Yeah.
10:46And then he moved on, obviously, to other and bigger projects throughout the city.
10:49He was at Aria for quite a bit.
10:51And then when we were discussing we're in the offices, we're like, hey, who are we going to hire in certain positions?
10:56And him and I had maintained a friendship, you know, via social media and on LinkedIn, stuff like that.
11:01And I thought of him right away and I was like, hey, you want to bring him in for an interview?
11:05We did. And we said, hey, that's our guy.
11:07And he took the initial wine list that we opened with and he took it.
11:12He just he flew with it. He's built it to what it is today.
11:16Just like everything else when we opened, we were very strict on the budget.
11:20Yeah. And we knew that having someone of his caliber on our team was going to be a challenge because of our restricted budget.
11:27But it was COVID. So I'm sure he was understanding.
11:28We're like, look, you know, we're going to open with less than one hundred twenty five thousand to play with to keep on the shelves.
11:34Because that's inventory on the shelf.
11:35And then slowly but surely, you know, he proved himself with the program.
11:39He made it super dynamic. People were involved.
11:41And now we're at, you know, half a million dollar listing.
11:44Plus.
11:44Plus. Plus.
11:46Every once in a while, I'll see a bottle come across the desk.
11:49It's like a three four mile goal.
11:51Nineteen. What was it?
11:52Nineteen thirty five.
11:53You can't. We just picked up.
11:55Yeah. But it's that's fun.
11:56And, you know, he had a exact exact argument with us at the beginning.
12:00And it's good arguments, right?
12:01We're sitting down in our meetings.
12:02We're like, hey, we're at two hundred fifty thousand.
12:05We're supposed to be at one twenty five.
12:06And the argument is you've got to have these big you've got to have, you know, a deep, deep program in order to attract certain customers.
12:15You know, what's the new award we just received from the Wine Spectator?
12:19The Award of Excellence with Honors, right?
12:21And I think I think there's only I may be wrong, but I think there's only one more to go and you have to have a million dollars.
12:27No, no, no. But I think the Award of Excellence with Honors, there's only a thousand of them in the world.
12:31Wow. I think I'm pretty sure there's a thousand.
12:33Absolutely. And that's that's I mean, there's a lot of restaurants with wine programs with the Award of Excellence.
12:39But with Honors is meaning there's something about the wine program and what he did here.
12:43I mean, every time I see the bills coming every week, I lose my mind.
12:46I'm like, Zach, pump it down, pump it down.
12:49He was a chef. At least he's a great salesman, right?
12:52Great salesman. Him and I actually work well together.
12:54Yeah. Tell me about the deep program, the deep meat program.
12:57What makes you stand out in a city like Vegas?
12:59Yeah, I think the grades that we use, the USDA Prime, different cuts that we use from Spinalis Rib Cap to Bone and Filets to the Australian Japanese Wagyu program that we have with Robbins Island and West Coast Prime Beef supplying and the different cuts throughout the country in the Midwest.
13:18And we have really, really great cuts of meat here.
13:22And I'm a bit of a prima donna when it comes to fine cuts of meat.
13:29I'll only buy the first two cuts off the bone and filet.
13:32I'll buy the porterhouses with no vein and the New York sirloin.
13:36We give people quality.
13:37We don't we don't claim to be the cheapest restaurant in Vegas.
13:41We want to say we'd like to be the best.
13:43And that's what we do.
13:44We give people the best.
13:45We give them choices.
13:46Choices is what brings people back to the restaurant.
13:49I'm always doing different meat cuts for specials during the week from all over the world.
13:54So it's working well.
13:55When we look into the future, what does make it happen?
13:59How are we going to grow?
14:00You know, we talk about that every day.
14:02We have we have somewhat of a plan, but that changes so much because I mean, you're in the restaurant business.
14:07You've seen I wasn't planning on building a media company on top of my barbecue restaurant.
14:11I'll tell you that 17 years in a lot has changed.
14:14But every time we every time we sit down and sharpen the pencil with another potential deal.
14:20Yeah, we have so much more criteria to look at.
14:23And are we entering a different are we going to enter the breakfast game?
14:25Are we going to enter the quick quick service game?
14:28My margins are as thin as they've ever been in in this sector, in our current sector.
14:32Right. I mean, we we employ one hundred and ten people.
14:36We have insane operating costs.
14:39We have rent. We have, I mean,
14:41Crami River. Right.
14:42But it's just it's just do we keep doing fine dining restaurants or do we do we grow to where
14:48we have a franchisable concept?
14:51You know, we're all over the board with that, but we do have a pretty good plan for the next five years.
14:54And that involves entering a different segment of the dining world for sure.
14:59What gets you excited about dining in Vegas specifically as a city?
15:05The choices, the amount of choices you have, the experience compared to different cities.
15:11I mean, big cities aside, the experience you get when you come here.
15:16I mean, yeah, I've said it a hundred times.
15:18I mean, you go to New York, you go to Chicago, you go to Boston, you go to all these great cities.
15:24Las Vegas. Almost every single popular chef has a restaurant in this city.
15:30Yeah. You know, from Wolfgang to Emerald to.
15:36Everybody's here. Thomas Keller, Joe Robichon, his crew.
15:40And I mean, everybody's here. Charlie Palmer is here.
15:42I mean, the city, we can stand with anybody.
15:48I mean, we can go head to head with anybody.
15:50Vegas is really happening.
15:51Have you guys been off strip?
15:52Oh, yeah, we go off strip.
15:53Yeah, we go. We have a lot of Bulgarian restaurants.
15:56You do?
15:56We love Vegas.
15:57Yeah, my family, we absolutely love coming to Vegas.
15:59What we like on our days off, if we're meeting off strip,
16:04what we like is how the city has evolved.
16:07We all moved here in the late 90s, all of us.
16:09We didn't know each other. We worked at different restaurants.
16:10We were all here in 97, 98 between us three.
16:13And we started working together in like the mid-2000s.
16:16But we saw the city change to where local restaurants became now
16:20our restaurants that are owned by chefs that worked for celebrity chefs.
16:24Wow.
16:24And then have, you know, have migrated off strip for multiple reasons.
16:28But, you know, for the American dream to open their own restaurant,
16:30to have less overhead from labor standpoint.
16:33And now you have some of the best dining in the country off strip.
16:37Because these are guys that worked for the top dogs
16:40and have learned from the top dogs.
16:42I mean, if you go to, have you been to EDO or Anima?
16:44Not yet.
16:45Those guys, I mean, it's like, it's Jose Andres, but on steroids.
16:48And the guys, the culinary team's from Barcelona.
16:50Amazing.
16:50Front of the house guys are like us.
16:53They've worked in Vegas for decades.
16:54Great restaurants.
16:55And they offer phenomenal, phenomenal product at a great price to a reasonable price.
16:59I don't know what their P&L's like, but I'm telling you.
17:02So we have so much.
17:03What excites me about Vegas is what's happening off strip from a dining perspective.
17:07Let's talk globally about just the industry as a whole.
17:10We know how hard it is to run a restaurant business specifically.
17:14Tell me what gets you excited about the growth of Berries in particular.
17:19In terms of the restaurant business in general?
17:21Yeah, in terms of restaurant business.
17:22I think with the advent of AI or the development of AI,
17:26as well as in different segments, right?
17:29In fine dining, I think no matter how much is invented and created
17:32and how many robots there are that can serve and bus tables and stuff like that,
17:35that's not really going to affect anything from an operational standpoint, right?
17:40AI is going to help us manage wineless and help us manage our fiscal part of the restaurant.
17:46But in terms of the dining experience overall,
17:49AI and technology are going to help reduce labor immensely,
17:52which is what's going to allow more smaller and mom-and-pop restaurants to come to be.
17:57Because, I mean, it's to the point now where we have more,
17:59we read more about restaurants closing than we read about restaurants opening, unfortunately.
18:02And something needs to give, right?
18:06And tariffs, regardless of where you stand on the political spectrum,
18:11haven't really been helping independent restaurants.
18:14Might be in the long term, but haven't helped that yet.
18:17So anything that is invented that can help the smaller mom-and-pop restaurants grow and thrive,
18:24I think is what we're looking forward to.
18:26For sure.
18:26How about you, Marco?
18:27What gets you excited every day when you wake up,
18:30knowing how crazy we are to be in this business?
18:33I'm excited to come here and work with the partners I work with and the team we have.
18:37I mean, we have a really, really, not saying other people don't,
18:41we really have a special team.
18:42You know, when we opened, again, it was in the middle of COVID,
18:46and we didn't know what was happening, and we had heard different things,
18:48and it was like, no, it's your team.
18:51It's your restaurant.
18:52You guys can hire whoever you want.
18:53So, like with Chef, in the back of the house, you see my front house,
18:58we took a piece of paper.
18:59We wrote down, okay, who are we hiring?
19:01Captains, busboys, bartenders, this position.
19:05And, you know, again, at the beginning, it was limited to who we could hire
19:08because we didn't know what business was going to be like.
19:11So we hired a certain amount of people, and we felt super comfortable with that list
19:15because we knew everyone on that list shared the same mentality as far as hospitality as we do.
19:21So when we opened the doors, we knew we could just open the doors,
19:24trust them to do their job, and we wouldn't have to, like, look over anyone's shoulder, you know.
19:30Working here with the kind of culture that we have,
19:32we've only had a few people leave in, what, almost five years?
19:36A couple and a half.
19:37Right, in four and a half.
19:39And two of the people that have left have wanted to come back,
19:42and they said they went back to their old jobs,
19:44and they regret leaving here to go back to their old jobs.
19:47That says a lot because of how, you know, we run the restaurant.
19:52You know, it's more of a family environment than it is just a job.
19:56So, Chef Barry, before we wrap up,
19:58can you share one of your favorite stories from running this place?
20:02I know a lot of magic's happened.
20:04I know it's hard to pick out a crazy night, a favorite story,
20:07but bring us inside a night on the shift.
20:12A night on the shift?
20:12I'll give you a crazy night on the shift.
20:14Fantastic.
20:15I mean, so, like, let's say there's 600.
20:18You know, when there's always 600 or 500 or whatever the number is,
20:21we're always doing 100 walk-ins, right?
20:23And we always meet together before the shift starts.
20:26We look at the books.
20:27We see who the VIPs are.
20:30Depending on what day it is, I do lobster flambé table side.
20:32I get them up, get them ready, prepped in the back.
20:34And it's just the collaboration of us working together.
20:39That's the most amazing part for me, you know?
20:40I mean, getting back to what they were talking about, I wake up every morning,
20:44I say my prayers and thank Christ that I'm alive,
20:46and I look forward to working with these guys every day
20:50because I wouldn't have better partners.
20:53I mean, both of these guys were the team with a perfect storm.
20:55Yeah.
20:55That's what I look forward to, you know?
20:57What's the craziest thing that happened on the floor for you?
21:00The craziest thing, I did 26 lobster flambés in one night.
21:0426?
21:0426 was the biggest.
21:05I think I lost five or six pounds that night.
21:08We were trying not to make eye contact with him.
21:11I mean, I was like, I don't know,
21:12if you ever come in and see how we do a lobster flambé,
21:15I'm cooking it table side from the oil in the pan to roasting the shallots
21:18and garlic, lobster, potato gnocchis, shaving truffles, plating it,
21:23and then Chef Pat's like, Chef, you're on deck, table 80.
21:26I'm not even back in the dining room.
21:29Food runner will come up to me and say,
21:30hey, you've got two more on deck, and I'm like,
21:3486 flambés.
21:36No, but I can't do that because I love selling them, you know,
21:39but it's just so much fun.
21:40It's a crazy night.
21:41That's a crazy night here.
21:42And then you never know who's going to walk in the doors.
21:45You know, you never know.
21:45I mean, getting back to regulars and VIPs,
21:48everyone's calling us, blowing up the phones.
21:50You can't put people in the seats if you don't have the seat,
21:53and people get mad, so you have to go out
21:55and smooth that over, you know?
21:57And that all happens on those crazy nights.
21:59Why not?
22:00Well, it's a crazy night, right?
22:01Throw it right into the fire.
22:03I want to give a special shout-out to Toast,
22:05our primary technology partner at our barbecue restaurants.
22:07Thank you for believing in this show,
22:09for believing in storytelling,
22:11giving me the opportunity to sit down with these gentlemen
22:13who are building something legendary.
22:15I can't wait until the next time I have you guys on the show,
22:18whatever you build, wherever you go.
22:20We have a huge...
22:21What's that?
22:22I think we're opening up a barbecue's place in San Diego.
22:24We were told we should.
22:25You want to buy one?
22:28I know one for sale.
22:30You have to negotiate with my Bulgarian wife.
22:32All right.
22:34I'm out.
22:35What's the best place for people to keep in touch with you?
22:38We'll put all the links into the show notes.
22:40Social media is at Barry's Prime.
22:42Okay.
22:43Barry's Prime is the best.
22:44And then our website, www.barrysdowntownprime.com.
22:48Okay.
22:48We keep that updated religiously from menus or specialty items
22:53or special menus we have going on, events,
22:55as well as making your reservations on there,
22:57as well as whenever there's an article about us,
23:00it's uploaded on there.
23:01So it's pretty live.
23:02Yeah.
23:02It's amazing what you guys are doing.
23:03You have your media team here.
23:05We're recording here for Entrepreneur.
23:06You had Las Vegas Review also in here.
23:09Yeah.
23:09You are a modern media machine,
23:10modern media restaurant.
23:11So kudos to you guys for doing the right work.
23:15Chef Barry B on Instagram.
23:16Hit me up for reservations.
23:17There it is.
23:18Barry B on Instagram.
23:19As always, guys, stay curious, get involved.
23:21Don't be afraid to ask for help.
23:22We'll catch you next show.
23:28Thank you for listening.
23:28If you've made it this long,
23:30you are part of the community.
23:31You're part of the tribe.
23:33We can't do this alone.
23:34We started, no one was listening.
23:35Now we have a community of digital hospitality leaders
23:38all over the globe.
23:40Please check out our new series,
23:41called Restaurant Technology Substack.
23:44It's a Substack newsletter.
23:45It's free.
23:46It's some of our deep work
23:47on the best technology for restaurants.
23:49Also go to YouTube and subscribe to Cali BBQ Media.
23:53Cali BBQ Media on YouTube.
23:55We've been putting out a lot of new original content.
23:57Hopefully you guys like that content.
23:59If you want to work with us,
24:00go to betheshow.media.
24:02We show up all over the United States,
24:04some international countries.
24:06We would love to work with you
24:07and your growing brand on digital storytelling.
24:09You can reach out to me anytime
24:11at Sean P. Welchef on Instagram.
24:13I'm weirdly available.
24:15Stay curious, get involved.
24:16Don't be afraid to ask for help.
24:18We'll catch you next episode.
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