Benjamin and Max Goldberg

00:00Hey guys, today I want to start off and tell you about Robin's Insurance. You know, they're amazing people over there, Robin's, and they specialize in restaurants. And Matt Clements is your guy when you're talking about restaurant insurance. I'll tell you, in this episode, this part two, with Benjamin and Max Goldberg, when they walked in the studio and they saw all of the sponsors, and they go, oh man, Robin's Insurance. Love those guys. We use them everywhere. And I said, awesome, can I use that as a reference? They go, absolutely. I didn't mention on the show, but they were like, man, we've used Robin's forever. And if you ever looked up to people in this industry who have done a great job and support, Benjamin and Max Goldberg believe in Robin's and they take care of them in all of their locations. Why don't they take care of you? If they don't, you don't know who your insurance provider is. You need to give Matthew Clements a call. His number is 863-409-9372. Or check him out at robinsins.com. That's R-O-B-I-N-S-I-N-S dot com.

01:01We are talking about net checks today. And you know, last week we told you that net checks is your single source for all things people. We made a list recruiting, onboarding, performance management, human resources, scheduling, payroll, taxes. The one thing that we want to focus on today is your biggest pain point, hiring and retention. What do you use? Indeed, Facebook, Craigslist? Well, net checks will post to all of those sites for you automatically. So there's no need for you to post on all these different sites and keep up with it. One source. Like I said, net checks is your single source for all things people. They are always on the employee experience. Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City.

02:01Now, here's your host, Brandon Styll. Hello, Music City and welcome to Nashville Restaurant Radio, powered by Gordon Food Service. My name is Brandon Styll and I am your host. Happy Friday to you. You know, I love Mondays, but don't get me wrong, I love Fridays too. Fridays are still a damn good day. Got to be excited about a Friday. This is part two with Benjamin and Max Goldberg. We spent about an hour and 15 minutes together in the studio and 43 of those minutes went on the first episode. If you haven't listened to that, you should definitely go listen where they kind of talk about their restaurants and some of their favorite places in town. In this episode, it's really just a catching up, goofing around. Jordan Farrell joins us on this episode for the full length. She jumps in and out here and there. But this is just a fun kind of a quick conversation that we finished our other conversation with and I hope that you enjoy it.

03:07Want to say that we're going to have an episode here in the next two weeks. It's going to be about the Nashville Restaurant Alliance and I'm teasing it right now, but it is it is on the way and I will tell you on Monday. You've got to hang out because we've got Mackenzie Lunsford going to be on the show and she's a writer for the Tennessee and she's also the editor at the Southern Kitchen. And I'm just super excited about this conversation to be able to share it with you because I love hearing different. I love people in the media, people in the media who have to figure out things to write about people and I love hearing their stories because it's just not a story. Most people tell people like the people in front of the camera, not the one behind it. So this is it's going to be a lot of fun. So again, thank you for listening. We're going to jump right in right now with Benjamin and Max Goldberg. We are back with Benjamin and Max Goldberg. Join now with Jordan Farrell. Jordan, what is your exact title? I am director of communications, but handle just a plethora of things throughout the company.

04:13Are you the glue? Mighty team. Jordan's a critical part of what we do and we've worked together for 11 years now. 11 years. We were lucky to see her resume from Cheddar's, which is a restaurant I didn't know about. And now I'm a big fan of Cheddar's and Jordan started with us. I think as a host, wasn't it your first job? I was a server at Merchants for three years and then moved into a role as an intern for a year. Graduated from school, asked Max for a reference to work at Emma. Just a wonderful marketing company. And he said, no. You will not leave this company. And then proceeded to offer me a job within strategic, which I am so thankful for and excited to be a part of. Did I mention Jordan just got engaged with Jordan? Congratulations again. Thank you. Thank you. So exciting. So part two here, we just got done. If you haven't listened to part one, you should go back and listen to part one. We outline all of your amazing restaurants and kind of got some of your tips and tricks as to where to go as a local Nashvilleian.

05:17But now now is the good stuff. It's all good. It's all good. Okay, I want to know. Let's just start off with at strategic. We know we just explained what she does. You guys are the owners of strategic. What do you do? Let me Benjamin's too humble to answer this. So let me let me just brag to my brother for a minute. He was really the visionary that saw the momentum of Nashville kind of building. And I'll let him tell his side of the story. But he really was the visionary that brought me back from New York to partner up and try to grow this thing together. I think it's grown to scale that we never imagined 15 years ago. I think 15 years this August is how long we've been partners, which is pretty remarkable to think about what we've we've accomplished and failed and succeeded together. But always together, which is great. But he really saw the momentum of Nashville was the founder of the company was the visionary really. I wouldn't be here if it wasn't for my brother.

06:18Oh, that's so sweet. I had. Oh, you're here. I forgot you were here. I begged Max to move back to Nashville for months. And it was it was not a yes immediately. There were a lot of no's in the course of this Lord. There's a lot of no's. There were a lot of no's. That was not my phone. I just want to be on the record. That was what we're recording. That was my phone. I got nervous for a second ago. No, no, no. That was that was the host worry about a thing here. Love it. What an asshole I am. I had to beg. I mean, it was many months of begging Max to move back to Nashville and eventually finally. What was the thing you needed and that begging him? Like when did you realize like I can't do this alone and I need one person and it's this guy. What are you begging him to do? So look, I'm older now. I opened my first bar with a really good friend of mine at 23 years old in 2003.

07:23And are 23 are 23. Yeah. And not even after our ages, but oddly it's on the corner of 12th and 11th, which just in any city should never happen. And so we added the numbers up like bar 23. Anyway, the building old whatever the partner was Austin Ray Benjamin Austin Ray bar. I mean, there were so many cool similarities to it. And I remember being in college and coming back and visiting Benjamin in an area that's the Gulch. But I remember there wasn't streetlights or anything happening over there. And Benjamin was holding an umbrella with a flashlight kind of ushering people trying to guide them to the bar. And I had nothing to do with this. This was completely Benjamin. But it's the first piece of kind of global press. I can remember when Conde Nast traveler named it one of the top 30 nightlife spots in the world, which was an important moment for our company. I think for the city, it was something as looking from the outside in just incredibly proud moment to see Benjamin and Austin. It created this thing in Nashville that got global press. It didn't feel like you were in Nashville when you walked into bar 23.

08:24It was like we're we're in New York or LA or DC, Chicago, one of these major metropolitan areas. It was way I don't want to say way ahead of its time because I think it was welcomed. Like it was like, holy cow, this place is really cool. Yeah, we got lucky. It was a right time, right place, right? So Nashville was a was sort of it still is, but it was definitely then a younger city. Oh, yeah. And I think that there were a lot of folks from that had been other places that were sort of migrating back to Nashville slowly at that point, whether it be health care folks, music industry folks, you know, friends visiting their families or whatever that looks like. And so it was right place, right time. And you know, it ended up sort of working for us. Austin and I then had the opportunity to open up a live music venue next door called City Hall, quite frankly, because it was in vacant warehouse and there was nothing else that was happening there. And we were like, you know, people were like, that would be a cool music venue. And we sort of had relationships and had the opportunity to open that there.

09:26And at that moment, what I what I sort of recognized and I know Austin did it as well was, man, Nashville is sort of growing at a very rapid clip right now. People are younger and they're spending money and they appreciate different things. And I knew that there was a really unique opportunity in the hospitality business in this pocket of time. But I also knew I couldn't do it alone. And and Austin was at that moment in time, did not want to continue in the hospitality business. Ironic because now he has a whole boatload of amazing places. I was there yesterday talking about underrated bar food like M.L. Rose is some of the best bar food there is any I would say food. But man, those those wings and those burgers burger of the month, they usually do is fantastic legit. I was there yesterday and got food and like every time I eat them reminded like man, he is so damn talented at what he does and Vaughan Elrods Vaughan Elrods. Yeah, I mean, it's it's pretty awesome. Anyway, I digress. He was going to get out of the business at that time just for a little bit.

10:28And I knew wholeheartedly that I loved what I got to do for a living. But there is no way I'm good enough to do it all by myself. And I knew that I needed someone to do it with me. And quite frankly, Max was like the only person I ever thought of doing it with. So I was like, Max, we've got a cool opportunity. Nashville's booming. Here's where I think we can, you know, where we can take it. There were no promises or commitments like never in a million years did I think I'd still be doing this for a living. I think we have the opportunities that we've had to do stuff with the folks that we get to do it with. And I think that but at the end of the day, there was just a trust of like Max is so talented in so many ways at what he does that once Max finally after many months of begging committed to move back, then we got to really do some cool stuff together. One lonely tear is just going down my face right now. That was so sweet, Benjamin. Thank you. I love you. That was really nice. I'm done for the day. I'm clipped. See you tomorrow. No, it's a it's been incredible.

11:30I mean, it's we have had some incredible highs and some really challenging lows, especially over these past few years. And we're in a great spot now, knock on wood. But knowing that I had somebody with the moral compass, the integrity, the vision of Benjamin as a partner, there's just a different kind of trust. And as we know, family businesses don't always go great. But we're really lucky that there's nobody I trust more in the world professionally. And, you know, other than maybe my wife personally than Benjamin. And it's the coolest thing because you never have to question the intention of something. And that gives us, I think, kind of an edge on other folks. It gives you the ability to fight. Yeah, yeah. I mean, honestly, I think a lot of people miss this fact. And Steven Patrick Lencioni in The Five Dysfunctions of a Team says the absence of trust in any leadership or executive team is one of the biggest downfalls you have because it doesn't allow you to fight. Doesn't allow you to argue in a way that you need to. Because if I think that you're coming at me personally, if I don't trust your intentions, whatever you tell me immediately, there's a wall that's up.

12:37But if I trust that both of our ultimate goal is to create something that's inclusive, that the guest is going to have the best experience possible, and that's what we're here to do, you can disagree with me all day long. And I need that because that's how we get better. I think it's being hard on ideas and not on people. And, you know, Benjamin and I disagree every day. And we disagree on things we're doing, different approaches we want to take, design elements, whatever it is. But at the end of the day, we laugh, we have fun, and there's a trust where it's not an issue that we're challenging each other. I think if we both said yes all the time, we wouldn't be able to do the cool stuff we do. And we're really lucky that we've had that since day one as partners. Yeah, I mean, I think that that's the coolest part. And I would agree with exactly what you said was, Max and I, or I know speaking personally, I never have to worry about the end result goal. We know we're in it for the exact same reasons and we want the exact same outcome. Partnerships that are not that deep, where they don't trust each other's end result, I don't think you get to have as robust of disagreements because there's always a sort of a thing in the back of your mind wondering why there's a disagreement in the first place.

13:49Max and I have never once doubted that. So we can have knockdown drag-out fights. I'm sure Jordan's like, this is miserable and I hate it. But we will push back and disagree. But there is no doubt in my mind that is what makes the projects better. You know, is that healthy tension that sort of arises on any one of these decisions that we decide to sort of fight tooth and nail over at the end of it? I think regardless of what outcome there is, both of us will look at each other and be like, that was the right outcome. Yeah, you asked the question how we kind of divide and conquer. There's nothing that one of us will do that the other is not supportive of and we'll both bring ideas and thoughts and perspectives of something that we thought might be cool. But if we're not both supportive of it, we won't do it. I will say that Benjamin is the best operator I've ever met. In terms of the actual operations of a business, there's nobody better that can walk into a restaurant and see something that immediately needs to be changed, tweaked, whatever. I mean, the amount of times I'll just see lights starting to adjust or music change. I'm like, oh, Benjamin just walked in, right?

14:50And, you know, I think that we both... That's just my intro. I do the exact same thing. I carry a fog machine. Oh, man, Ben's here, Ben's here. The kitchen door opens. I actually think we need to make that happen. Jordan, please make a note. We're getting a fog machine for Benjamin. I'm definitely writing that down right now. But I think we love the fact that we've been able to continue to grow and do cool things together. And I think that's a huge testament to the city that we're operating in and the people we get to work with that we do get to think about growth. I think we both love focusing on growth and new developments and things that are going on. But in terms of dividing and conquering, we try to do everything together. But in terms of operations, Benjamin is absolutely the best person I've ever met. Love it. Let's talk about mistakes real quick. Real quick. Let's talk about mistakes real quick. You already said that. Like I'm veiling something. It's about 90% of my day. About to go down. Well, when you have the mindset of, you know, hey, look, we're both on the same page.

15:51There's an absolute trust. And it's okay to fail. A lot of times in that environment, you take risks and they don't work. But it's okay because you have two people to go back on and look in your rear view mirror and go, why didn't that work? This is why propelling forward. And on your website, it says the past, past projects. And you've got Paradise Park, Ariel, The Spot, Bar 23, City Hall, Downtown Sporting Club, LaSalle, Partyliner, all listed as past projects of yours. What's kind of the biggest, I always say the biggest, but what's one mistake that you guys have made over the past 15 years that really stung but you took so much out of it? What did you learn from it? And it can't be the pandemic. That's not a mistake you made. I think it's how, how we react to failure, which is what we really like to do. And I think that's one of the biggest mistakes that we've made over the past 15 years. And I think that's one of the biggest mistakes that we've made over the past 15 years. I think it's, it's how, how we react to failure, which is what really defines our success. And the answer you don't want is we fail every day.

16:54And it's how we kind of adapt to that, I think, is what has helped build our company together over the past 15 years. I think if you look at our past projects, they all were incredibly personal and meaningful to us. But one of the credits that I think Benjamin and I have together is that when a pivot needs to be made, we are quick to react on it and we don't look back. And we try to continue to push forward and always be of the mindset of, you know, what are we doing today to get better? Where are we using our best time? How are we pushing on this? But I don't know if I would say any of those past businesses are mistakes because we got so much out of them and learned so much and got to work with incredible people and almost every one of those we're still working with today. But I think that knowing if it's time to pivot or make a move and really leaning into it and not looking back has been mission critical for us. Yeah, I think I'll get to the answer. It's going to be somewhat controversial. I'm going to get in trouble for giving it. But I think that the interesting thing about the past projects, they're past for a reason. Not all good and not all bad reasons, right?

17:54So bar 23 is listed as a past project. I have nothing but the fondest of memories, but our lease was up. Yeah, right. And so like, yeah, that's a past project. It's no longer there, but like nothing dramatic occurred. There are changes and things that I would have made, obviously, as you would with anything that you're doing. But that is a past for a reason that, quite frankly, our lease was up, right? Like that's the end of the story. Then there's projects. And when you say mistakes, I'm not going to circle one mistake or one thing. And I wasn't referencing the restaurants in the past as mistakes. No, no, I understand. But just saying that there are past restaurants and you have to move forward. And obviously you, hey, we're going to make, we're going to pivot, like you said. My answer, though, is if you ask me one of the things that I learned from the most, that some would probably like mistake, but I take it as a learning lesson, is the restaurant LaSalle. Okay. And that was, it's never fun to open a restaurant and close a restaurant. That is absolutely brutal.

18:55However, when you close the restaurant, and for me sitting in this chair personally, the thing that irks me to this day is I know where and how we went wrong. And it's one of those situations where it was no one thing. It was the multitude of small decisions that whittled away at what I think Max and I's original intent was. We got scared, right? And so what happened was like we were playing French hip hop in that dining room and people loved it. But there were people that hated it because people think of like French food as being like very elegant and fine and very pretentious in certain experiences. And there was a large group of people that wanted the most polished, tuxedoed servers walking up to their table offering them as cargo. That was not the French restaurant that we were opening. Yeah. But then you start listening and you start changing. Okay, maybe it's not French hip hop anymore. Maybe we'll turn the volume down a little bit. Maybe we'll start tweaking this a little bit this way.

19:56So what we've got is this death by a thousand cuts. And all of a sudden what was the sort of north star, the guiding light of the restaurant that we wanted to end up with, it sort of got watered down, like I have goosebumps, watered down along the way, not by any one thing, but by hundreds of tiny decisions. And so for me, that's the one where I look back and I'm like, man, I never want to make those decisions as small as they may be that change that north star. I'll go to the positive. That's one of the things that Max and I committed completely to with Josh at the catbird seat is either it worked or it failed, but we are not changing the ethos of the restaurant. And that commitment, that sort of all-in mentality is, I think, what allows the creative freedom and the juices to flow. So that sort of is a very long-winded way to give the answer to the question that you asked. We're going to take a quick break to hear a word from our sponsors. This is the only break we're going to take during this episode. One of God's great gifts to this world was fresh baked bread.

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22:03Because he's the real deal. And guess what? He's not going to make you sign a five-year contract. He's never going to say, well, you signed a contract, it's on you. He goes week to week. You never sign a contract. So he earns your business every single week. I loved it when we had Cam and Nickian from the Red Perch. And they said, he's like one of our employees when he's in the building. He's that good. You should call him today. If you don't feel that way about your dish machine and chemical person, 770-337-1143 is how you get a hold of Jason. Or go to NashvilleRestaurantRadio.com. Click the sponsor's tab. There's a special link on there that will get you special discounts for new customers. Call him now. What Chefs Want has been serving the Nashville restaurant community for over 15 years. During that time, they've worked tirelessly to be, well, what chefs want? Seven-day deliveries, no fuel charges, 24-7 customer care, unparalleled availability.

23:06And they'll split almost everything they sell. If you're the kind of person that wants to see what's new when it comes in stock, you should follow them on the socials, at whatchefswant, and sign up to be a customer at whatchefswant.com. So that sort of is a very long-winded way to give the answer to the question that you asked. No, I love that. I mean, it's good to be able to look back on things and to recognize what those are. And then, hey, going forward and how you've applied it to what you're doing at Bastion, that's awesome. Did you add anything? No? I hate to admit this. He nailed that. I don't have much to add. That was great. I agree completely. And it's something that, looking back on it, it should have worked. It was such a cool thing. The design was beautiful. The food was incredible. The drinks were great. But Benjamin's right. We lost sight of that North Star. And I think ultimately it led to us having to make the pivot to close, which was painful. But I think the lesson learned from that has now allowed us to continue to evolve and try to continue to get better.

24:09And I'm not grateful that it happened, because it definitely was a hard thing, but grateful that it happened. All right. Thank you for that. That's good. I don't know what my follow-up question is going to be to that, except for thank you for saying that. I think that was vulnerable. I was waiting for Benjamin to say, mistake is what Max wore today to this interview, but he went a lot deeper, and it was great. I don't think you can go wrong with a Titan shirt. Thank you. Wherever you do, you can't go wrong with a Titan shirt. What do you think, Jordan? Let's bring you back in. Oh, she hesitated. I love this. Yes, Jordan. No, I think that Benjamin was probably waiting for me to make that comment. Max, you look great today. Yeah, Jordan very sweetly was like, hey guys, I think it's time for new headshots. So I don't think she, she loves the way we're looking these days. We'll step our game up, Jordan. A thousand apologies. We have an all new National Restaurant Radio swag to take with you, so you can be dressed looking fantastic. Everywhere you go.

25:09Yes. So something more fun. I have this question that I like to ask people, and we'll go around the room, because this is get to know you kind of fun stuff, and then we'll put a wrap on this part too, because I know you guys have a million places you need to be. What's your favorite movie and why? I just, I'm looking at you, Jordan. Oh boy. You look like deer in headlights. If somebody else, I can go first. I can answer this question, Jordan. Let's go ahead and let's start with you, Max. So when I was four or five, I saw a movie that would change my life forever. Jaws. Four or five you saw Jaws? I think so. My kids didn't sleep forever. My kids are seven and eight. My wife's like, I think Jaws is appropriate. I'm like, no, it's not. So what I love is that completely fell in love with sharks still to this day, and got to go and dive with Great White Sharks in 2018. What? With some guys from Nashville, including Mark Deutschman, who I referenced earlier, and it was the coolest thing in the world.

26:11Sharks to me have played an important part of my life. I'm obsessed with them, and it's because of the movie Jaws. And what I love about it is that Peter Benchley, who wrote the book, which then was turned into a movie, actually realized what Jaws had done to perpetuate fear in sharks, and dedicated his life for shark conservation. And so in terms of a movie that had an impact on me, absolute favorite movie of all time, Jaws. That's amazing. I just recorded a lineup topic. I do these little episodes, like ten minute me waxing poetically about some shit that went on in my brain that I felt like I needed to share with everybody in the world, which I've recorded like ten of them, I haven't released but like three of them, because I'm like, I'm so douchey, I'm not doing this. I'm just not doing it. But I recorded one the other day called Are You Afraid of Sharks? Because really, in the grand scheme of things, if you're afraid of sharks, you're going to be fine. Six people in the world die of sharks.

27:11We kill a hundred million sharks a year. Billions of people that go in the water. Sharks are way more afraid of you than you are. People are so afraid of sharks. And then I equate that to everything in life. When you think you're afraid of something, just do it. When you're done with it, you're like, that wasn't so bad. The water feels great when you get in. You're not going to get attacked. One of my college mentors who's still a dear friend today, a guy named Carl Johnson, he taught me that almost every decision we make is based on either love or fear. And when you make a decision based on love, it's usually a thoughtful, good response that ends up in a good way. And when you react from fear, it's irrational, you make bad choices, etc. Thank you, Max. Okay, I have a hot take. I don't watch a ton of movies, but pivoting back to Erin Mossel's podcast, Avid Bachelorette Watcher. But what about The Bachelor? Bachelor, Bachelorette, all of it. Erin, it premieres in July for The Bachelorette new season.

28:11Let's get together, we'll watch it together. Isn't there two Bachelorettes this year? Yes, and they're fantastic. There's two of them at the same time? What's your favorite movie? I don't know, I watch a lot of movies. I think old classics that I love and always go back to are like Donnie Darko and those kind of movies. You just made me feel really old. You said that's an old classic, but respect. Just turned 39, I'm feeling old over here, guys. We are in the age of Netflix. Who is watching movies anymore? I do. Pat Halloran is going to kill me. Find me and kill me. I don't know your favorite movie, Benjamin. Here's what's funny, I don't watch a lot of movies. I genuinely A, I don't have time. What's your favorite long porn television show? If you're binging something. I think that for me, if I'm going to go favorite of all time, I've got to go classic movie that stands the test of time. I think Benjamin said Jaws. Jaws 2.

29:12I respect that answer. How many Jaws were there? You just had to one up in there. I think there were four or five. Jaws is the classic, obviously. We're going to need a bigger boat. Yes. I go classic. I would go Shawshank Redemption or Pulp Fiction or one of those movies where no matter how old you are when you're watching it, it sort of holds the test of time. You just stole all of my thunder. You just nailed number two and three for me. If I have a top three, it is Shawshank Redemption 2, Pulp Fiction is three. Number one is Jaws. Is it really? Jaws 4. Damn it, where was I? Rocky 7. It is Silence of the Lambs. Great one. I've never had a movie in my life that made me feel so many like feelings when she's ringing the doorbell and she's at the wrong house.

30:16You've seen the movie? Then she walks in the door and she sees the moth and she's like, oh shit, I'm at his house. Then all the lights go out. It just gives me chills thinking about that moment. Are you crying right now? Are you okay? Silence of the Lambs Shawshank Redemption is an absolute. That's the difficult question but it's a favorite of all time. It's got to be something I'm willing to watch almost any time. I'd say Goodfellas to me and you know, sad to see Ray Liotta pass recently but Goodfellas is one of those anytime it's on you just have to watch it. And Fast and the Furious series? Jaws. I enjoyed the first Fast and the Furious I did see that one. Jaws is one of those movies for me. Shawshank Redemption is on all of the channels and on TBS Shawshank Redemption is on. I will watch it. I will watch it 99% of the time if I have the time.

31:16Commercials and everything when I can easily go into my voice room and go play Shawshank Redemption and it will start from the beginning with no commercials but I will watch it with commercials because I feel like I'm lucky that I got it that day it's on TV. It's like a 3 hour movie, it's commitment. Look, in my household right now I'm playing the Titanic so it is constantly being played in my house so I am subjected to that classic Celine Dion My wife makes fun of me I've never seen Titanic You're clearly not hanging out with your nieces I see her all the time I think this is the time where I'll commit to watch the full movie You should watch it with Viv I think she knows every word Jack and Rose Isn't there a lot of nudity in that movie? I don't know how I feel about this Benjamin We can talk offline I avoided that conversation in my household Gentlemen, this has been an absolute blast I didn't even get into all of my pandemic learnings and what you guys have learned and all that stuff but we have to have something to talk about next time Let's do it I haven't done the full interview with Max either You're not missing much He's the older, taller, better looking version of Max You'll have a good time We're going to do another one I've got to get you in here I want to hear the whole story He had a two hour episode back in the day We've got to get you in here We'd love to do it Thank you gentlemen for joining us This has been an absolute blast Thank you Jordan for hanging out with us today and jumping on mic here a little bit Impromptu We're going to get a full episode with you too aren't we?

32:56We'll see It depends if the bachelors on apparently When the new season starts, after the third episode you've got to come in Will you do a weekly bachelor update with us? Can we pivot national restaurant radio to bachelorette recap podcast We'll do it I'm going to start doing pop ups here People doing pop up podcasts Different chefs doing six episodes with their friends If you want to do a pop up or do bachelor stuff and tie it into restaurant stuff I don't care We should interview each one of our chefs or someone that we work with the manager and get a short snippet of the best story Do you want to do a pop up with us? Or you guys interview people? Any excuse to hang out with Benjamin, count me in That'd be fun You come in here, bring your people, we'll do a strategic pop up You've got six episodes Jordan will dedicate this weekend to finding a favorite movie Jordan I love you and I'm a little disappointed that your answer was Donnie Darko and the bachelor We've got some work to do Alright I love it Thank you gentlemen and lady for joining us today There it is Benjamin and Max Goldberg part two I thought that was so much fun that whole interview Thank you Jordan Farrell for joining us on that one Hope you guys have a wonderful weekend Looks like the weather is going to hang out Stay tuned on Monday for our brand new episode with Mackenzie Lunsford Hope you guys are being safe out there Thank you for watching