Alex Wendkos

00:00Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello Music City. Welcome to Nashville Restaurant Radio. My name is Brandon Styll and I am your host. Jenny Chikawa joins me today, not on the intro, but she is definitely in this interview today as we speak with Alex Wincos and she is the owner of Dino's in East Nashville. And she's one of those people that we've got to love. Not only is she super cool and just amazing, but there's so much gentrification and so much tearing down these old amazing buildings to build tall and skinnies and to build these new places.

01:02I mean Hillsborough Village is almost unrecognizable. Went to The Villager a couple weeks ago when I saw the Anthony Bourdain movie and it's pretty much the same, except for there's a lot less smoke in the air and I am A-OK with that. But Dino's was one of those places that was for sale and she bought it and kept it to its original form and wanted to keep it like just everything that it was. And you got to love that. You just got to love exactly what she's doing. She tells the story of how she bought it, what she was doing beforehand, and we talk about so, so much more. She is just, she's amazing. So I hope that you enjoy this interview. Let you guys know we are going to be bringing back the Music City Roundup. Yes, we're bringing it back. We plan on starting it in September, so if you're a restaurant and you have a PR company, have them put us on your list because we're going to need as much information.

02:04If you're a restaurant and you want to start feeding us information, send it over to Brandon at NashvilleRestaurantRadio.com or you can email it over to Jen, J-E-N at NashvilleRestaurantRadio.com and we will cull all of this information and we want to promote you. We want to talk about the cool stuff you are going to be doing in your restaurant, so let us know so we can talk about it on our show, the Music City Roundup. We're going to be talking about all different types of restaurants. We're going to have a vegan and vegetarian section. We're going to talk about just all the different cities, the different Mount Juliet, Hendersonville, Murfreesboro, what are the places, what are the new things that are coming. It's going to be a lot of fun. So we have an on-brand today. We're going to be talking with Murray Nicholson from What Chefs Want and let's jump right into that real quick before we get to Alex Winkos. All right, so we are super excited today for our on-brand segment with Murray Nicholson from What Chefs Want.

03:09How are you doing, Murray? I'm doing well, Brandon. How are you? Fantastic. You know, I interview a lot of local restaurateurs and throughout the pandemic, everything has been just to focus on being hyper local. You guys have been and have always been a company that's focused on local. What are you guys doing right now as far as that's concerned? Well, you know, kind of go back to our first conversation, our first on-brand back when we started this. I think that was the first thing I talked about was local. Yeah. Gosh, that was at the start of the year. And even from then until now, it's got more legs behind it. And, you know, with the school year approaching, we are entering into some partnerships with some regional universities in the Nashville market and the Kentucky market up in Ohio. So we're very excited about that, but still continuing to grow servicing restaurants. We've even started doing some hydroponic farms in the Kentucky area that are doing tomatoes and lettuces. And so we're starting to sell a little bit of those more as well as partnering with farms that are doing everything, you know, this time of year, any fruit, veg, pepper.

04:16I mean, if you go on our website and type in LFC, which stands for local food connection, if you type LFC into the search bar, you get probably close to 100 items of what we're currently doing. And also, I might add, it's not only limited to produce. We also have some local meat from some regional producers. So very cool stuff. And we're hoping to continue to grow it. So listeners right now, if you want to know what What Chefs Want has, you go to whatchefswant.com. And from whatchefswant.com, you're going to go to the search function, you're going to type in LFC. Well, yeah, okay, so I'll clarify that. For current What Chefs Want customers, you type LFC in the search bar. If you're a new account or a new prospect that hasn't yet become a customer, feel free to either go on Instagram and DM us or go to the website and fill out the contact this form. And then from there, it'll get routed to the sales team. And we can reach out to you and give you all of our local offerings. But yeah, the search bar function, it's for customers that are currently using us.

05:20Excellent. Okay, so which is pretty much everybody. It is hard to find a restaurant in Nashville that doesn't use you guys. And if you are a restaurant in Nashville, and you don't use What Chefs Want, you need to give them a call. Go to the website, fill out the contact form. You guys are delivering seven days a week. You split almost everything that you sell. You have 24-7 customer service available. Really, if you're a restaurant in Nashville, you need a restaurant anywhere that you guys service. You need to be using What Chefs Want. Local has been something you guys focused on for a really long time. Murray Nicholson, thank you so much for joining us today. We'll catch up with you again real soon. Thanks, Brandon. Great talking with you. All right, man. All right, you know, we were speaking of Hillsboro Village and how much it's changed, and we were talking about that with Sam Sanchez, who is the owner of Sam's, formerly in Hillsboro Village, and Sam's Place, as well as Sperry's Restaurant, and we did a full interview with him this week that's going to be coming out next week.

06:21Please stay tuned for that because Sam is a legend in this town, and we do share a bunch of stories from the good old days. So, good stories from these days come from Alex Wincoast right now. We are super excited today to welcome in Alex Wincoast. She is the owner of the iconic Dino's in East Nashville. Welcome to Nashville Restaurant Radio, Alex. Thank you. Now it's official. You nailed it. Here we are. Do you have a question? Yeah, so we were talking about your last name. So, Greek, not Greek? Not Greek, but the story is my ancestors were Italian. They migrated and moved in with a Greek family, and it was changed from something that I should know to Wincoast, which for the sake of the story, yes, let's just go with Greek.

07:23There it is. It's a nice blend, a Mediterranean blend, if you will. This is very exciting to have you on the show because I have so many questions. I know Jen does also, and we like badass women who own restaurants, and you're one of those people, but you've done something that's really cool. Just me going back not too long, essentially, Dino's was set to be torn down and turned into something that nobody in East Nashville wanted to have happen, and you stepped in and said, I'm going to preserve this gem in East Nashville. Can you tell us that story? Yeah. I mean, that's pretty much it. Pretty much what's happening across all of Nashville is that these staples are being torn down and tall and skinnies are being put in its place, and it's unfortunate, but especially at this time, this was when Nashville still felt like a small, small town, and everyone knew everyone, and there was one bar that you went to on the East side, and, well, there were two, three crow.

08:39But the story of how I came to own Dino's was sort of right time, right place with the right people, and I actually was working at Moss Tacos during this time, sort of worked my way up through the industry, starting at Burger Up, and then managing Burger Up, and then going to Josephine and getting out of there and coming over to the East side to Moss Tacos and just kind of getting back to mom and pop roots and learned a lot from Teresa and all the while knowing that I wanted to open my own spot, and I had been constantly searching on commercial real estate websites, and I think at that time it was like Loopnet was the only commercial search engine for retail spaces, and my desires to open a restaurant of some sort changed over the years, like first it was like a coffee wine bar when that was cool 15, 20 years ago, and then it became, okay, well, maybe I'll just do like a wine bar, which we still need to this day in East Nashville at least, but anyway, I one day was just on the Loopnet website and saw that Dino's was for sale, saw that the building was for lease and that the business itself was for sale.

10:26Did you know anything about Dino's at this time? Did you know like the history behind it? Have you been there? Were you like a regular there? Do you live in the East side? At this time, I still lived in Germantown, but I had gone, so 308 was like a thing, you know, we would get off work from burger up and we'd go over to 308 and we'd have cocktails and we'd shut it down and it was just, you know, the time of our lives pretty much, and I'd always look over at Dino's and just think to myself like, one, why is it closed? It's only like 11 p.m. or something, or sometimes it would be open till midnight, the hours were weird and so I was just gonna sit on the front patio of 308, like looking at Dino's and, you know, just thinking to myself, man, if you could just get like a grilled cheese or a hamburger and like one last beer, like that would be the spot, you know?

11:26And I had gone in there a few times before, at least, if anyone says they like were regular at Dino's, they're probably not telling the full truth, I mean, maybe they had gone in a couple times, but no one really went to Dino's before, you know, it was like, it was always like a random one-off or you wanted to go take your picture inside of there or, you know, it was always, everyone has like their own Dino's story, for me it was, oh, I hung out with Arcade Fire on the roof of Dino's one night, they played the Ryman, and this was probably two years before I eventually took it over, so I just, you know, going over to the east side to hang with friends, I just saw the potential in the space and knew that Nashville needed late night food and the after work sort of industry hang that was open until 3 a.m., so anyway, so I guess I could continue, but I- What's so cool about your story is you're 34 now, yes, so at the time I moved here in 2013 and I was turning 23 that year, so you bought it 2014, so I'm like terrible at math, but you were 27, yes, that's so bold, like what made you feel like, yeah, I'm ready to do this, like I wasn't ready to do anything in my 20s, oh yeah, I was definitely still figuring it out and still figuring it out, but you know, I just like, I just felt it, I felt the fire and the passion to do it, I just, it was just a feeling really, and you know, I just, growing up in a family where, you know, my dad is my idol, you know, I look up to him a lot and he has been a serial entrepreneur his whole life and I think that's sort of where it started, you know,

13:28and then it just was, it was just a feeling really, I just jumped on it and didn't look back. That's very cool and very bold, I mean that is such a weird age, I was talking to one of my girlfriends at work who's in her like early 20s and this, you can edit this out, but we were talking about The Bachelor, I don't know if you watch The Bachelor, but I love trashy TV and like there's like a whole thing on it right now about like this guy's behavior and I was like, no, it's a little manipulative, it's pretty toxic, it's gaslighting and she was like, no, he's so vulnerable and I'm like, yeah, I guess when I was your age I also thought that that would have, that was vulnerability and now I'm like, no, so I guess like talking to 27-year-old Jen, I, if she was like, I'm gonna own a restaurant, I just feel like I would have been so scared to do that and I think it's so cool that you were empowered enough in yourself to be like, no, I'm good, like I can do this. Yes, I definitely, you know, I think it was like adrenaline almost, I was just feeding off of that and the energy and I've always been the person to like, you know, at a party I'm always like, is everyone having a good time, like that's just me and so I feel like I fed off of my own energy and just ran with it and didn't really stop to think too much, you know, which if I had, I probably wouldn't have followed through with it and wouldn't be here today talking about it, so I have no regrets and, you know, in the first couple years of owning Dino's, I was, you know, in my 20s still wanting to hang out after I finished work, which is never and I'm always working and so it took me a couple years to figure out like, oh, I can't party like this anymore, like I have a business to run. I can't be friends with all of my employees.

15:30You can't get high on your own supply. Yeah, definitely was the problem. Before I took Dino's over, it was this guy named Rick and he would just, you know, drink two cases of Bud every day and fall asleep at the bar. I mean, everyone has their own story about Rick. I love Rick. Sweet, sweet man. Have a soft spot in my heart for him always, but it was pretty rough. I think I can, am I back on? Can you guys see me? Yeah, he's having some internet issues today. I am. It's all good. I've got a new computer if I can switch over here in a minute, so if it goes bad again, I can do something. So I'm super, I think that's so awesome. I love that like, that's just like such a go getter. I'm going to make this thing happen. Where does that, you said you from your father, your father gave you the confidence to do this? Yes, he knows nothing about restaurants. He's just been an entrepreneur most of his life, you know, since the beginning, since before, you know, he was in his 20s. So when he was 17 into his 20s, I mean, he's always just, he's been the same. I'm, I am my father's daughter 100%. So you have siblings. I have one brother. Yes. Older brother. Okay. So you have an older brother and you are the youngest. You're the baby. Yes, I'm the baby. As my mom would say, still to this day, you're my baby.

17:17What's the biggest, so when you started over, you're 27 years old, you buy Dinos, you walk in, what's the first thing you changed? The first thing, well, I actually found an old picture and the first thing that I did, well, the first thing that we did, so Miranda was my ex business partner in Dinos. So we took it over together. Miranda was sort of my mentor at the time. So the first thing we did was we tore down this very nasty looking drop ceiling, you know, had like these water stains and other stains. And that was the first thing that we did. And it was very satisfying, but about halfway through, we realized, okay, we probably need some hazmat suits on and we definitely need some help because you know, it was, I mean, you don't even want to know what was underneath there. And, you know, day one of Dinos, I didn't want to get some crazy infection and who knows, God knows.

18:22Well, yeah, we did that. And as you can see now, we left it like that. I mean, you can see all these exposed beams, these beautiful wood beams that are now that is now the ceiling of Dinos. So it's pretty, pretty special to find that underneath all of that other stuff. Wow. I mean, I just imagine the level of cleanup and once you start, I know every time I'm at my house and my wife's like, hey, I need you to fix this faucet or something. I get going on the faucet and like eight minutes later, I'm like, you have to take apart the entire bathroom. We need an all new tile. We have a new sink in, we got to put a new toilet. We have a whole new bathroom. Like that faucet turned into a $10,000 job. Oh, is that basically what you were dealing with? Pretty much. Yeah. I mean, once you saw one thing, you saw the rest of it, you know, and it over time, I tried to not do so much right at the very beginning because, you know, we fixed like the necessary things like did replace the toilets and the refrigeration, you know, just the things that you had to, you had no choice but to fix and the electrical and things like that. But as far as like the facade, got like the outside, didn't want to change anything there. And then the interior, kind of like the dining room, we were just like, let's just paint the walls, you know, it was like this light baby blue color. We're like, this doesn't really fit the die bar vibe. Like, let's just paint it dark, you know, like a deep kind of dark black almost. And, Okay, guys, we've had a few technical difficulties in the show. So we decided to go ahead and take

20:25a short break to tell you about Sharpies Bakery. Sharpies Bakery is celebrating 35 years delivering fresh baked bread and desserts to your restaurant six days a week. They have over 130 different types of bread. They're way more than just dinner rolls and burger buns. And you can see every one of those, well not every one, but you can see a lot of them on their website, Sharpies.com. That's C-H-A-R-P-I-E-R-S.com. You can follow them on the social medias at Sharpies Bakery. And Erin Mosso would love to have you call her and they can come out. They can bring you samples. They can give you a tour of their facility. But we are talking about local, like we did in the on brand to start off and they are hyper local. Her father started the business 35 years ago. She's been running it for five years now. Give her a call 615-356-0822 or again, visit them online at Sharpies.com. Another company we were so excited to talk about and to be working with is WEC Nashville and Neat Mixology. Jordan Williams was so gracious to sponsor us for our second ever Talking Shift podcast. And he can because they are growing like crazy because they are doing your bar inventory for you. Having an independent company do your bar inventory every single week ensures that it is done consistently and correctly by people who just want to get you the right numbers. They'll also do an analysis of your P&L. They'll do an analysis of your inventory. They will do your bar ordering for you and help you create drink menus. I know this because I am a customer. They are working with me at both of my restaurants and they do a fantastic, fantastic job. It allows my managers to focus more on educating our staff, wine tastings,

22:26trainings, spirit and cocktail trainings. All of that we have ramped up twice as much since Neat Mixology has come in to help us out. So give them a jingle. When I say give them a jingle, check them out on Instagram at Neat Mixology. Find them on Facebook and send them a message. That's the best way to do it. They're monitoring that every day. Send them a DM and say, hey, I want you to come check out my bar team. If you are a smaller restaurant and you don't have the capital to hire a bar manager and you're a GM or an owner and you're counting inventory every week, here's the catcher. Here's the catch. Neat Mixology right now, if you get on there right now, is only $500 a month. That's $3 an hour on a 40-hour work week. I don't think you can hire a bar manager for $500 a month and they are doing it. They are definitely worth it. The first 55 customers. They're founding 55. Get that $500 and you can lock it in for an extended period of time, but you've got to message Jordan Williams of Neat Mixology and let them know you're interested and tell them that you heard about him on Nashville Restaurant Radio. I know we're back to COVID being a thing and people coming to work and they're saying, hey, I'm sorry I worked yesterday, but I have COVID today and you need to get testing done. Complete Health Partners is the people you need to be calling. Not only do they offer their urgent care services for your team, if you don't have insurance for your team, they will help you out with urgent care immediately.

24:11That also includes testing. They have a concierge testing that will come to your place and test everybody. They have rapid testing spots around town. You need to be in with them. This is a company right now that you need to be working with, so go to our website, nashvillerestaurantradio.com and find the Sponsors tab where you can go down and click on Complete Health Partners. Go online, ask for Christian Ruff. He's their Director of Operations and he will make it happen for you, Complete Health Partners. And now back to our regularly scheduled program, Already in Progress. Why don't you guys, yeah, keep going. I'm back now, but. Okay, so one of my questions was, so my husband and I, and we have partners too, Michael Kaplan and his wife, Jamie. So we bought our restaurant back in August of last year. We just had our one-year anniversary. Congratulations. August of last year, so. August 2020, we bought a restaurant.

25:17Oh my God. And we were pregnant with twins. It was like a wild. Oh my gosh. It was a time, for sure. But anyway, so my husband was like GM for three years prior, three and a half years. And even when we bought it, everyone was like, okay, well, what's going to happen? Like, what are you guys changing? What are you doing? And there was like so much fear around it, I feel like. And we weren't going to change anything. Like we were like, no, if we change anything, like we did just recently do cosmetic stuff. Because, I mean, that's definitely. What restaurant is this? Are you. It's called Soy Bistro. It's in Brentwood. Oh, okay. Okay. Yeah. So it's, I mean, the couple we bought it from, it's great. I mean, it's Korean and my husband's Japanese. So it's like a little bit of all that. But, but yeah, people were just like so scared. I read the social media for it and everyone was messaging us like, well, what's going to happen? Are you getting rid of this dish? So did you, I assume you faced a lot of that too, because Soy Dinos is people's like thing. Yes, a hundred percent. We went through that. It was pretty brutal. I mean, people were, you know, all of a sudden it was like Dinos was everyone's favorite bar and they felt a sense of like, you know, ownership over it. And they were terrified that we were going to come in and clean it all out and turn it into, you know, another burger up or something like that, or, or not a restaurant or a bar at all. You know, people just, they were just people love to, you know, jump on the bandwagon and on social media, it could be tough. People, you know, can, I guess, feed off of each other's negativity. And it was hard to not pay attention to that, you know, and it just had to keep reminding myself that like, you know, I know

27:18what I'm doing. I know what I'm doing is preserving the integrity of this space. And I just had to focus on that, you know, and I was like, they'll see soon, soon enough that, you know, when they come in here, it's going to be pretty much the exact same and if not better. And so I wanted to build a space that people actually wanted to come hang out at and not just like that place you go, where you like, maybe can like smoke weed on the roof and like drink moonshine in the back. I don't know. It was, again, everyone had their own Dino's story. And then it was, it was shocking. You know, it has been a staple of East Nashville, but it was surprising to hear from so many people who maybe hadn't been there before saying like, oh, no, what are they going to do? You know, it was just, it became a thing. And so we came up with this hashtag that was like, still Dino's like, I'm still here. It's still going to be the same. And again, if not, if not better place you actually want to hang out at for an extended period of time.

28:30Yeah. So people now that are coming in and seeing your vision and that are like, wow, you really did a great job with this. Definitely. I'd say less now just because it's, you know, it's been about seven years now since I changed anything really. I mean, okay. Pandemic happened and then we had to build out a patio, which has been amazing. But, you know, in the beginning I wanted to sort of start small with the changes. You know, we didn't even, it was a beer only bar. And I was like, we're going to keep it that way. No liquor. You know, I don't want to introduce that. And then eventually down the road we added liquor and which was the best decision I could have made as a business owner. But, yeah, it was starting with incremental changes, you know, not doing too much in the beginning where people are going to, you know, lash out and rebel against all the changes. And so I've noticed over time, just baby steps taking, you know, preserving it, but introducing things that are going to be well received by the public and also your staff and all around. So it is a tough transition. I mean, truly like soy is a Brentwood staple, I'd say, because there's not a lot, there's not a ton of local restaurants in Brentwood. Right. Right.

29:58Like there's Maribol where we are, there's soy and then like a few others, but soy's been there for 11 years now. So we had to like kind of, I think we also had to like spoon feed a little bit to everyone like, hey, it's okay. We're going to be okay. Like this is going to stay the same. All the affirmations. Yeah. And so I know now and like people, it was really funny. I love our clientele, but I will say it was really funny to me when people would like message me and be like, this recipe changed and like it hadn't. Oh my gosh. They just had, we just had new owners. That was one of my favorite things. Yeah. Like the placebo effect or something, or just there's new ownership. I don't know. Yeah. That's how I know that you had mentioned that you'd wanted to own a restaurant for a really long time. And my husband, that was his dream too. And as much as we love soy and it is ours, just like Dino is yours, it wasn't your original concept, right? Like it's so what is that like for you now that you do have seven years into your belt and are very successful? Like, is there a concept that you really want to open or start or something like that in any part of the city? But I assume East Nashville. Yeah. I'm pretty loyal to East Nashville. I feel like we are still, you know, there's still a lot of missing pieces to the restaurant puzzle that is, you know, it's just, I mean, Nashville in general, I feel like a lot of people are opening up the same concepts. You know, we have a lot of breakfast tacos now in Nashville. We don't have, we don't have like a salad place, you know, we don't have a wine bar. We did. And then that didn't quite work out. But I just feel like we're missing the mark still. And there's a couple of ideas that I have in mind, which, you know, maybe I'll keep

32:05secret for now. But just more the approachable neighborhood spot that you just can hang out and eat some really delicious food, but it not be, you know, we have Dino's and then we have like Rolf and Daughters and like middle, we're still missing a lot of places in the middle where it's sort of like any night of the week. I feel like 210 Jack kind of hits that mark, you know, where it's like any night. We cannot make it through a podcast without somebody mentioning 210 Jack. That's funny. That is because they do such a fantastic job. Exactly. And that's what I'm talking about. Just middle of the road, not too expensive, not too fancy, not too casual, like Dino's where you want like, no, you're right. It is very like hot and cold because like our, I think of our favorite restaurants in East and like our friend's own peninsula. We're, we're huge fans of peninsula of it. But as far as like the cheap eats, right? Like we love King Solomon, which is like King Solomon is one of our top tier and Dukes and Dino's. So like, yeah, they're all like very fast, casual, quick places. Yeah. Yes. I just, there's just still some room to introduce some no brainer concepts. I mean, I, you go to any other city, Chicago or New York or LA, and there's tons of these middle of the road places that are like still really great, but you're not going to spend your entire paycheck on one dinner or no. So yeah, I do have things in mind. I think my goal right now is just to get through this little, you know, the pandemic still here. It's still just to get through this year and then hopefully be able to focus some more of my energy and time into something else. We'll see. Yeah. Did you get COVID throughout

34:09this time at all? I did not. I did not. Nice. How'd you do that? I have no idea. Maybe I did. Maybe I did. But knock on wood, I was lucky and fully vaccinated. Everyone go get vaccinated, please. We don't talk about that enough. Like all of this we're dealing with right now, like go get vaccinated. Please go do it. It's bigger than just, you know, you, it's about everyone else in Nashville, in the world, in your community. Like it's, yeah. That's probably the biggest thing I think that people miss is that they go, it's my decision. I go, but there's never been something that you make a decision on that affects so many other people. Because it's like every time you breathe around somebody else, it affects them. Yes. So by you saying, I'm not going to do this, not me, but it's like, but you have the potential to affect so many other people.

35:20I've thought about this a lot because I'm very pro-choice and everybody is trying to compare this to pro-choice. Like my body, my choice, right? And I'm like, okay, but that one doesn't affect anybody else. And the other one affects everybody else. And so I think a fairer comparison is drunk driving. Like your body, your choice, you chose to drink, but now you're choosing to drive. And now you're putting your life at risk. Yes. And so like that is a more fair comparison to me. And I wish people could see it that way because yeah, you can drink as much as you want, but if you're going to make the irresponsible choice, which is officially a crime in our world because it affects other people. Exactly. So that's where I'm at with all that. Kill other people. And so isn't that enough motivation to just go get something, just a shot, just a couple, one or two shots at the most. Well, you're from Florida too. So like I, when I read the headlines from Florida, I'm like, Florida, I picked the two places that are just doing. What are we doing? What are we doing?

36:27So Alex, I want to get into some of your, just kind of the makeup of who you are and what you do. And I think we've kind of talked that you were a restaurant person. You were in the industry. You worked with Miranda over at burger up, and then you were at Josephine and you said, I got out of there. How you put it. When you said I got out of Josephine, were you like lucky to get out alive? Were you excited to get out of there or was that just a Freudian slip? You, maybe you can edit that part out, but I guess I meant, I loved my whole experience at burger up. It was my vibe. I met all of my amazing friends, my dear friends who are still my best friends to this day. And going from burger up to Josephine, where it's a little bit more of an elevated experience. Well, Andy Little's very intense. He's very intense. And yeah, I don't want to speak ill on anyone or that, you know, I don't want to, I don't think it's making ill.

37:43People have different vibes that they want to create. I mean, Andy, I was talking in our interview with him. He said he gets a camera out and he videotapes the line during busy service so that he can watch game taped with his line cooks to show them like you can move your arm here during this moment. And I'm like, that's hard. I mean, I love that, but like, that's hardcore. That's why you would do that. I would. Yeah. We would just check the cameras that are, no, I'm just kidding. I would never do that. But you know, to each their own, it was just not the vibe. And, you know, I was told in that experience that I would, I just wasn't ready yet that I would, that I needed more time. You know, they, they were aware that I wanted to open my own spot and Miranda believed in me through and through. I mean, she was my, you know, ride or die. She was, you know, a great advocate for me and in that experience and the whole community hospitality world. But, you know, it just, it just felt, it felt toxic to me. And coming from, you know, someone who had been in Nashville for, at that time, it had been, you know, I moved here in 2005 and that was 2011, I think, or 12 or no, sorry, after that. So maybe 2013, I was at Josephine and, you know, I had been here long enough to know what the Nashville vibe was. And that was not it for me, you know, and they sort of came in from out of town thinking they knew.

39:26They're Philadelphia. Right. We just, we just butt heads. I mean, it just, we were just very, very different people. And it was motivation for me, honestly, when they said, you know, you're just not ready yet. It was like, all right, I'm gonna go and do this thing. And sure enough, like within a year, I own Dino's. So looking back eight years ago, if you were to give yourself, if you were to grade yourself, were you ready? Looking back, what you know now, I mean, you've had quite the trial by fire. I mean, like, do you, I mean, looking back at yourself, if you were to tell yourself eight years ago, do you think you'd been ready? Definitely. I just, like I said, to Jen, Jen or Jennifer, what do you prefer? Oh, either one, but Jen is more, yeah. We're friends now that it was just a feeling. I just, it was a fire spark. I just knew, I knew I could do this thing, you know, and I'm glad that I did it then, because I feel like now being in my mid thirties, or I'm in my head about a lot of things I know better, I guess, it would be tough for me to start in that place, you know, having never owned something prior.

40:48It, you know, when you're in your twenties, it's like, life is good. Anything can happen. And I'm just going to roll with this. And so I have no regrets. And I, I, you know, I think it happened at the right time. I love that. And I, I do too. I just think it's because I know there's a lot of people that listen to the show who know a lot of these people and that are also in that same boat. I mean, one of the things I like to do is share people's perspectives. And from you, who was a young woman going to jump in and buy your own place to hear you're not ready. And then to say, no, I am ready. Fuck you. I'm going to do this. And then to go do it and slay it. It's got to be kind of a feeling. We were like, bring it, you know, I like that. Thank you. That, that means a lot. I, yeah, it felt pretty good. What do you do in your spare time? Do you have spare time? I have a little bit of it now that I have an incredible general manager who's named Kelly.

41:54She is a badass and actually worked at Josephine before she came to Dino. So she is thriving in this environment at Dino's and giving me some time to breathe a little bit and focus on bigger picture things and, you know, work on the business as opposed to in the business. But I'm also still in the business a lot. So, yeah, I hang out with my dog a lot. We go on all the walks at the air park, which I live right by the air park in Inglewood. So what kind of dog do you have? He's a lab pit mix. His name is Ziggy. He's a good boy. He's just chilling in my bed right now, sleeping. He's, he's sweet. He's like an old man. He's so chill. So I try to be outside as much as I possibly can, especially this summer, just being a Floridian, I guess. I am actually not with you on that. I am like the total opposite. He's like a vampire. I'm a vampire. Like you can look, even like my lighting looks vampire. I like want to be inside cold. I love layers. I get it. I try and go hiking every single day. Right. Have you been to Beaman Park? No. New favorite. I go to like Percy Warner and Edwin Warner because I live like two minutes from there and there's all the trails.

43:26If somebody's out there that knows new trails, I know the red trail, the white trail, the blue trail, the pink trail. I know which is basically the red and the white trail. If somebody knows other trails, they can teach me. I want to go hiking with you. Just putting that little PSA out there for anybody who's out there and knows Percy Warner and Evan Warner and wants to show me new trails. Are you doing like the paved road that a lot of people. Oh, no, no, no, no, no. Yes, I go in and do the two and a half mile loop as a white trail. The red trail is four and a half miles in the blue trail. I do a bunch of different variations of the blue trail, but it's like, you know, two and a half miles basically. I think I've done the blue one. I know the blue one. Okay. Okay. I love Edwin Warner recently. You know, I've been here for a long time, but I just discovered Edwin Warner. I don't know why I didn't branch out right down the road. Right down the road. Yes. Connected. Yeah. So I'm in the opposite world of you. I have a puppy that's 15 weeks old. Oh my God. And I've just trained her to go on the trails now. And she's been such a terror because I have two small children and like nine jobs and I'm constantly working and like just like potty training and taking the dog out at 5 a.m. and all this stuff.

44:45And now finally we did the trail the other day and she just ran like it was like right there, like dragging me up the trail. And I was like, this is the dog experience I've been wanting. Yes. When I got Ziggy, I was like, no, you're going to be the dog that fetches that goes swimming, hiking. You're going to be the dog that can go off leash, but stay by my side. You know, so he's pretty perfect. He does all the dog things that you want him to do. But yeah, puppy. Oh, that's you're raising a third child now. It's very clear. And you know, the best thing is when the kids get up in the morning and they like run over and they find the dog and they just start hugging her and they start playing. Her name is Dolly. It's perfect. Dolly Parton. Like Dolly Parton. Yeah. Well, we love Dolly Parton at Dino's. I don't know if you're aware of Dolly Parton everywhere. I mean, he's such a saint.

45:53So I'm not aware. So I will be honest with you. I was kind of an Edgefield guy. Yeah. How do you feel about all of those changes? Yeah, that's pretty wild. Yeah, I don't, I don't really have an opinion. Okay. It's not, you know, it's like, no, I don't, I don't drink anymore. So I don't drink. So I don't like go out. I love what you have done. I love the idea of preserving. That's why I love Tom Morales and what he's done. And he just tries to find these things and bring them back and preserve them. Like the Loveless Cafe and Acme Feed and Seed. The Southern, there's so many Easter eggs around the Southern that nobody even knows about. Little things that he put in there that are odes to the South and mean something to him. Yes. Yeah. I respect him a lot. There's some cool things, you know, that like, I love what you did. I don't even know what's going on with that. I know East Nashville, it's not the same East Nashville when I used to go get a, you know, Jim Beam and a PBR or whatever for five bucks.

46:59No, we have a Starbucks and a Publix now. Yeah, I moved to East. Yeah, I lived in East right before I moved here, like to Franklin. And I love East Nashville, like so much. And so every time I go back, I'm like, it's just like, you know, where your staples are, like Kings Hall and Dino's and Duke's and all that. But like, generally, I'm like, like even Peninsula is in the bottom of a condo building that didn't, you know, like it's wild. It is. Yeah, it's depressing in a way. It's like, I don't know, it's good for business because you're getting people to move in the area and you're getting the tourism. But at the same time, like your soul, my soul, you know, for being in Nashville for so long, it's being those transportation vehicles riding through East Nashville. It's like, oh, no, I thought you guys were stucked down now. They're coming to, I didn't even know they're coming through East Nashville now. There's a few. Yeah, right on that Gallatin Avenue. It's really weird. Were you guys affected by the tornado at all? Luckily, no, we were actually one of the lucky ones who still had electricity and we're still standing. And we sort of became this safe place for everyone who was displaced by the tornado. And so, yeah, we, my staff was incredible.

48:28I mean, they really stepped up and and made, you know, again, it was like a safe haven for the community. People were coming in to cry and share their stories and charge their phones and just, you know, just hunkered down. And so luckily we could still be open and operating for our neighborhood. It was pretty intense. Yeah. Yeah. So one of the things I also saw was that I have a thing called Brandon's Book Club because I'm not very good at naming things. So it's called Brandon's Book Club and I invite people to join me every month and read a book because I love to read books. I love it. And I have like, I found myself like reading books with like five different people at a time because I'm like, oh, we should read this book together. And it's like people that like work with me or that I'm trying to lead or mentor. And I'm like, hey, I should just read a book with like everybody. Then we can all talk about it in the terms of a restaurant. It'll be fun. So this month we went and saw the movie Road Runner, the sneak peek when it first came out, the Anthony Bourdain movie. And we are reading Kitchen Confidential this month. Oh, awesome.

49:48And on my show we have another podcast called Talk and Shift, which is a podcast we just tell restaurant stories. But we talked a lot about Anthony Bourdain's book and a bunch of these different things. He came to Dino's. That's when you owned it. Yeah, correct. What was that like? I'm dying to know. Oh my gosh. It was surreal. I just had a moment on my Instagram where I found his cookbook that he signed back in 2012 when he came through Nashville on tour, obviously before I owned Dino's. But it was so surreal. You know, I had Sean Brock, who's a friend of mine, reached out about wanting to bring him in there because he was coming to town on this, you know, no reservation show. And Sean was sort of, you know, in charge of picking the spots for him to go to. Or some of them, at least for this night. And he texted me one day and was like, Hey, Bourdain is coming. I'd love to bring him into Dino's. What do you think? It was just like, what the fuck? Like, um, yes, respond fast enough. Like it just, that felt surreal.

51:08And then when it actually happened, which was like three months later, I didn't tell anyone because I also thought like, there's a good chance this might not happen. Like, who knows? And then their like producer reached out to me to get some paperwork signed and just confirm. And and then the night of, I mean, I was just like, so excited and nervous. And when he walked in, it was just like, Oh my gosh, you know, what is happening? I, I'm good. I can just quit now. I'm fine. I'm happy. Like, all right. Um, and that was, I think that was 2017. Um, 2017, I think, but he was just the coolest dude. I mean, he, he commented on the music. We were playing velvet underground radio and he was like, Oh, I love this playlist. This is awesome. Like love your bar. You know, we went up on the roof together, which was such a Dino's thing to do, which if you're listening, don't do that anymore. But, um, yeah, it was, it was so surreal and I feel so fortunate, uh, for that experience and to have that memory, you know, and it's documented, it's on a show.

52:30So there's proof, but I saw the documentary twice now and, uh, yeah. What did you think? Amazing. I mean, it was, I thought it was incredible. Um, really heavy. Um, and he just left behind such a, you know, such an impact on everyone and this industry and, um, yeah, I don't know. It was just heavy. I just was soaking it all up and just reminded of, you know, I think they want the purpose of the documentary, I think is to, you know, to show just how great he was when he was great and he was on, you know, and, and not what happened at the end there. You know, they really honored his life, I think. And it was cool to go back and I think so too. I feel like it made so much more sense to me because I think that there's a, there's definitely Hollywood does things when you have this editing is amazing, right? You can edit anything to create whatever narrative you want. I can edit this interview to do whatever I want with it.

53:46By the way, I don't ever edit episodes. They're just, they just go. I mean, if I have like technical issues, I edit those out like we did earlier, but like to see his real life kind of behind the camera and that like, wow. And that was his, like he was afraid to do it at first and then it kind of became his passion. But there's, it was a lot of work and there was a lot of sacrifice to do all of that. And it really humanized him to me. Like I had this, I put him way up here on this pedestal. Like this guy does, he's such a great writer and he's just so amazing. Then I kind of went, oh my gosh, he's, he is, but he's also, he's also a real person who was fallible and struggled with relationships and balance and all of these things. And I went like, wow, like, I don't know. It was, I was, it was, I left, I couldn't, I couldn't talk. I was just like, I just need to be alone for like 30 minutes. I don't want to talk about it. I just kind of need to go drive around and... Same. I think I'd go home, like no radio, just windows down, just like, I don't know, just soaking it all in and reflecting on it. It was pretty intense and really cool to see him with his daughter and his ex-wives. Like I knew nothing really about that.

55:09I didn't like research that or it was never really talked about. So I thought it was awesome. And I hope that everyone goes to see it because whether or not you worshiped him, like a lot of people do, you know, I think it's a really cool story. And, you know, I think a lot of conversation now revolves around mental health. And I think that's super important for this industry to talk about. And so, yeah. Anyway, that experience with Bourdain was just insane. It was insane. I'll remember that forever. So. Well, I'm super jealous. Never got to meet him. Never got to see him. Just the fact that you got to be there and do that. Like I just, I'm dying to know about that because that was, that was really cool. Thank you for sharing that story. Thank you for asking. I wish I had taken a picture with him on the roof. That's my only regret.

56:11I don't even have a picture with him that night. Like I have a picture that's like really blurry and it's like black and white and someone took it from afar. But you see me like standing at the table talking to Sean Brock and Tandy Wilson was there too and Bourdain and it was, it was a magical night. It was crazy. Yeah. Do you have, do you have a lot of like random celebrities that like stop by there? You mentioned Arcade Fire smoking weed on the rooftop. Oh yeah. It was a cool night. I can imagine. But do you get like people that come to town and are like, hey, where should we go? Let's find a dive bar somewhere. And they go, you should go to Dino's. Like all of a sudden, like, you know, Tom Hanks walks in and you're like, what is this? Do you have a lot of those type moments? I would love it if Tom Hanks came in. Those guys are like, I want to have a beer with you. He's a national treasure. He is such like a, he's a sweet soul. You can just tell. He's incredible. We had Justin Bieber come in. Yeah, that was pretty surreal. He was actually with Post Malone that same night. And I, I didn't know who that was at the time.

57:25Martin Garrix, who's like a DJ, I guess. I don't also, I didn't know who he was, but of course who Justin Bieber was. Were you there? So I was flying home. I think I was in like California or something, flew home, got home at like 11 PM. And one of my bartenders texted me and said, Hey, I think Justin Bieber's coming in. It was like her boyfriend knew someone who knew someone in Bieber's crew, you know? And I was like, uh, yeah, right. Like, let me know if that actually happens. And then 20 minutes later, he's here. I was like, I'll be right there. And I, um, and at first not a lot of people were at Dino's, like no one really knew who would have thought that Bieber would walk into Dino's. But, um, sure enough, you know, the word gets out and then he's, he's not really like bombarded by a lot of people, but everyone was just kind of there, like on their phones taking videos or whatever. It was just in the back, like eating fries and playing. We had this big Jenga, one of those like Jenga block things. Yeah. And there's like this one video of him like knocking it over and everyone like looking really cool, I guess, doing that.

58:51Did Lady Gaga stop there when she did her like, cause she did like, she was here for something and she did like an East Nashville tour. It felt like she, I was hoping they would reach out at the show there, but it happened at the five spots and she did not come in. No, that was, that would have been pretty cool. Yeah. Um, yeah, we've had like, we've had like Keith Urban come in for a photo shoot and stuff like that. But, um, I'm trying to think like Leon Bridges loves Dino's and we love him. I've listened to his interview on Armchair Expert. This is the second time. He's so cool. He's so cool. He's so chill. Like he's exactly who you would think he would be in person too. So he hasn't been in in a while. I feel like he's too famous for us now or something. Well, he's probably listening. So he's going to hear this. Yeah. Please come back. Please come see me. I promise you it's the same. No one's going to like, you know, bombard you for autographs. That's the cool thing about Dino's is like anyone can come in and just be themselves and not be bothered. You know, I think for the most part Nashville is that way. But, um, Dino's especially like, it's just, it's just your neighborhood die bar where you can go and, and not be or, or be whoever you want to be, you know, that light. Yeah. That's one of, that's one of the things about the Green Hills Grill that I think is really weird is that there's I see more celebrities in there, like just on a regular basis, just eating lunch, like, just like, Hey, that's Patrick Carney. Like, like, just, just like, nobody knows who they are.

01:00:44Like that's Michelle and like, they're just hanging out, eat lunch. Yes. Every day I walk around and go, do you guys know who that is? And they're like, no, I'm like, that's our mayor. It's like, there's, there's, it's, it's, it's crazy because nobody bothers them. Everybody just leaves and all that thing. It's like the Nashville thing, you know? Yes. Is the Green Hills Grill in Nordstrom or am I making that up in my head? You're making that up, but it's right down the street from the mall. It's on Richard Jones road. I mean, I've heard, you know, I'm sure I've been there. Do you know where Great Harvest is? Like the bread place and like, it's kind of, it's like behind that a little bit. Okay. So in that like back street kind of behind Trader Joe's? Yeah. Yeah. That's exactly where it is. Okay. Okay. No, no, that's, that's Bandywood. But if you, if you leave Trader Joe's, there's like a stoplight and if you like go out on the Hillsboro, you just go straight. That's Richard Jones road or right on the left-hand side. Got it. Going away from the mall. Not, not in Green Hills a lot anymore, but I need to come, come over there and do some, you know, celebrity gawking or something.

01:01:55I think that, I think like one of the, like the, the least uttered words in the city of Nashville for people who live in Nashville is, Hey, let's go to Green Hills and have lunch. Nobody in the world is like, let's go battle Green Hills traffic to have lunch. Like literally there's a million other place we'll go. I know people that come there, like live within a mile. Right. It's an amazing local spot for the people who live in Green Hills. But if you live in East Nashville, you're never going to, I'll give you a thousand dollars. Somebody says, Hey, let's go to Green Hills grill and have lunch. Like it just doesn't happen. Hey, sometimes I will travel for Cava because we don't have a salad place or a healthier lunch spot anywhere in East Nashville. Really? So I might make the track, but that's right across the street from, um, what's that place? Um, true foods. Oh yeah. True foods. That's connected to char. Yeah. Yes. Okay. True food is pretty, pretty good. Pretty great. If I'm at the grill, I only eat at the grill. Like I know Yeah. Don't eat buried across the street at the grill. Yeah. Nevermind. Has enough money. We want to support local. I know Green Hills is all about those chains. We've got to get that area. That's why we have us and we have, et cetera. Char is, you know, they have a bunch of restaurants, but they're local. They're based here in town. Well, they own et cetera and etch too, like their home. Yeah. It's in there. Um, oh geez, like a Mediterranean or middle Eastern. Yeah. Um, Santa, Kalamata's Santa, Kalamata's chain, but isn't Santa like an independent Leo? Yeah, they also own a piece and they own Kalamata's tooth. Kalamata's in Green Hills is local.

01:03:47Oh, okay. Got it. Family would be so proud of you. Yeah. Full circle here. Look at that. Good job. This has been fun. Yeah. Thank you so much for, for having me. This is, I'm so happy that you're doing this. I, I can't believe it didn't exist before March of 2020. Was it March? It was March of 2020. Yeah, that is, um, that's crazy. It's just, it's super cool to, again, listen to all my peers talk about their experiences and I listened to the East Side by Me couple. I love them. They are like the greatest people. I just, I love both of them so much. They're so sweet. And what they're doing, like they're just like the nicest, like, I don't know. I just want to hang with them so bad. I know another person who are people who I would like to have a beer with, like just come sit over there. Come on. What's Tom Hanks?

01:04:56Chad, Gracie, Tom, what's up? It's been a real blessing. I think a lot of people, um, throughout the pandemic were alone and I've, it's been funny because I've got to reach out and meet more people than I ever would have and have these long hour long in-depth conversations about what's going on in their lives. It's like, I've never felt more connected to people throughout a time when everybody was away from everybody. So it's been a, it's been really cathartic for me to really do this. It's been great. For us too. I mean, we love to talk about ourselves as restaurant owners and what we're going through and you're bringing us all together to say the least. It means a lot to you say that. And I've, I've got some feedback like that, that, you know, people are, wow, man, I didn't know other people were experiencing some of the same things that we were. And this is really great. The book club, but instead just have like all of the people that you've interviewed, you know, like a monthly meetup or something, because I feel like we have like a WhatsApp group for restaurant owners, but more about like formality stuff or COVID. That's what talk and shift is. It's the last Sunday of every month. This month it was on August the first, but it's from nine to 11 on Sunday nights, the last Sunday of the month. And we do the book club Zoom. So there's a zoom call from seven to eight or anybody can get on. We're going to talk about the book. And then from nine to 11, it's a live show and anybody can just jump on and talk and just connect. I love that. Okay. Next last Sunday, you want to come on and you want to co-host it with me this coming up this, this month? I mean, why not? You want to do it? I don't know what I'm getting myself into here, but okay. You're getting yourself into fun conversations. We can invite

01:07:00anybody you want on the show. Nathan Gifford came on the show this past Sunday and told some pretty fun stories. People just joined. It's just great. Okay. Well tables will turn. Then I get to ask the questions. Then I'm cool with that. I'm sorry. I'm on my phone now and I just got a phone call, so it dipped me out of there for a second. Jen, will you also be attending this? So Sundays are my date night with my husband. We have seven month old twins. So like last Sunday, when he was like, are you going to do it? I'm like, oh, we actually got a hotel for the night. So no. Yes. I knew that. You can call out for date night. I love it. Well, listen, seven month old twins is like a lot of babies. Like they're incredible, but they're like magical. Like I've never known, like they're actual magic, but they're so beautiful. It is hard to like get into time theater. So yeah, we went to, I mean, it wasn't like a nice hotel. We didn't go. We just needed a bed and like a TV and like that was it. We were like, we can just hang out together and be in a silence if you want to. It was like our good. Yeah. We ordered, we ordered in from peace, love and fa. So it was, uh, that's awesome. Well, next date night come to Dino's. I was going to say, I haven't had a Dino's burger since at least 2019 because because yeah, yeah, this crazy thing that happened. Um, well, no, you know, no judgment. Well, I've also, we usually go on an, so we live kind of far from East. So our favorite thing to do, like when we have date night out, not at a hotel is to go to multiple restaurants and like get one meal from each. So we do it a lot with West Nashville because we love being fun. 51st deli and Sonobono, but I've been wanting an East Nashville one because I've been dying for mass tacos and I love Cubans. Like Cuban sandwiches are my favorite

01:09:03food. And, uh, so I was like, well, we have to go to Dudes and like, anyway, so we have like a whole list of like an East national. Peninsula, Dino's. Peninsula just opened again. I'm so excited for them. Yeah. We haven't seen anyone in forever. Well, you have a lot of catching up to do. We really do. Spots to go eat at, but, um, yeah. I miss Dino's. It has been a really long time. Thank you. Well, it's still the same, still Dino's. Um, but we do have this lovely back patio that we built out. And I'll be inside, but I will tell people about that. That's right. Um, well, thank you guys. And yeah, I'm down to co-hosts. You just let me know where to. All right. I'm going to hold you to that. You're going to be in. I'll set you up. Um, I think Caroline and Tony Galzin are going to come on with us. Yes. Okay. With us. I like it. You're like, yeah, it's us. All right. Okay. So I like to bring on different people, the co-hosts.

01:10:08It's fun. You get every, every month I'll have a couple different people to co-host. It's just like, uh, let's mix it up and let's play. So we'll have you. And then I think that Tony and Caroline have tentatively said, yeah, we're going to do it. Cause it was Carolina and I's original idea to do the show, talk and shift. And, um, good name. It's perfect. We're going to do it. Okay. All right. Keep me posted. The final thing that we do on this show, you're aware of this because you're an avid listener. I do know. I still don't know what I'm about to say. So the final person, the final, the end of every show that our guest gets to take us out, Jerry's final thought style, whatever you want to say to the people of Nashville who are listening, the floor is yours. Oh my gosh. All I could think about was, you know, the transportation issue.

01:11:12Can we band together and ban the transportation vehicles from coming to East Nashville? No, all that aside. Um, I just want to say thank you to our community, our neighbors, our friends, everyone who supported Dino's over the last year and a half during this crazy time, we could not literally could not have done it without you guys and your support during the curbside fiasco and all that. Um, and you know, to, to my staff who are, you know, my, my rock, my rocks, I guess, um, they are my ride or die. You guys are the best and, um, I just want to thank you from the bottom of my heart for everything and working hard and pushing through. And, um, yeah, the only thing I'll say is that we're all in this together and, you know, we've got to stick together to, um, come out of this thing stronger than ever. And, uh, we can do anything now. We made it through a pandemic. We can do anything. So, um, I think that's it. All I can say is my face. So I'm just saying this to myself.

01:12:40One day I'm going to cut all of those out and I'm going to have like an episode where I just have 50 people's final thoughts. And it'll be just, and it's that one picture of you and it'll just be a YouTube thing of like everybody's final thoughts. It's going to be awesome. Like a coffee table book maybe too. Love that. I like the idea. See, you're an entrepreneur. You got, I like this. I'm just trying to make it happen. Trying to make things happen. Um, okay. Well, thank you so much, Alex. We're so easy to talk to and I appreciate it. This is so fun. You're going to see us both for cheeseburgers here real soon. Yes, please. Please come see me and reach out. I don't know. Instagram. Is that the best way to connect? I'll send you, I'll DM you my number. We'll be good. Yeah. All right. Thanks y'all. Bye. Well, that was just a lot of fun. I hated the technical difficulties in the middle of it. I don't know if my internet or what was happening, but it was really, really annoying. And then I was just talking on my phone. That's why my voice went off, but um, I hope you enjoyed listening to that one. Uh, I thought she had some really good insights into kind of understanding her different work cultures and just kind of the whole thing with Josephine. I thought was fascinating and then Anthony Bourdain and man can't wait to talk to her again. And uh, you can talk to her on talking shift August 29th, put it on your calendar right now. That's going to be it. Hope you guys are having, uh, hope you guys are being safe. Love you guys. Bye.