Jessie Tigges

00:00Sharpier's Bakery is a locally owned and family operated wholesale bakery providing bread to Nashville's best eateries. They have operated in Nashville since 1986. Yes, next year will be 40 years. They providing high quality fresh bread daily for restaurants, catering companies, hospitals and universities. The bread is also free from any preservatives and artificial flavors. The right off of White Bridge Road, Erin Mosso and her team have been doing this for a long time. And you know what I love about them is that they're local and they care. They care about your business. That's like the number one thing you're gonna hear me talk about is, do they care about your business? And I 100% believe that they do. If you would like to be working with a bakery that cares about your business, give them a call. 615-356-0872. That's 615-356-0872. Now you can always visit them at sharpieres.com.

01:01That's C-H-A-R-P-I-E-R-S.com. And they have pictures of all of the bread that they can have for you and contact information. Go check them out, Sharpieres Bakery. ["The Tastiest Hour of Talk in Music City"] Welcome to Nashville Restaurant Radio. The tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello, Music City. And welcome to Nashville Restaurant Radio. My name is Brandon Styll and I am your host. We are powered by Gordon Food Service. And today's a fun one. Again, Jesse Tigges is our guest. She is a content creator. In air quotes, I do influencer. She's a realtor. And I don't know if you heard, but like back in the day, and I explain this in the beginning, and I always do this.

02:03I explained the first part of the episode in the intro. I'm sorry. So when I was in Atlanta for the last Giving Kitchen Team Heidi event, I met with a woman who was the lead for marketing for Tzatziki's. And she said, hey, the thing we're getting the most bang for our buck on is using influencers. And I went, oh. And so I started using influencers. I wanna check it out. I've talked about it on this show before. And so today I wanted to bring on an influencer. Jesse had came into our restaurant. She did a really cool video, got a ton of views. She's done some stuff for us, some stuff for Shared Spirits. And it's really good content. And the thing that's different about it is I feel like she genuinely cares about what she's doing. Yes, she's a paid content creator, but also she's highlighting neighborhoods and she's focusing on local restaurants. She's not just going into, hey, this is the Cheesecake Factory. I mean, like she's going into local neighborhoods and highlighting local businesses that you may not know about. And I think it's really, really cool.

03:03And so today we talked to her all about those things. And I'm excited to put that out there. We're gonna be talking with Matt Ramis next. And then we had an episode with Brad Hopkins, his son Bryson and Ollie who runs Aura Entertainment. And they're gonna be opening Beehops in spring. It's gonna be a really cool sports bar, but we had like the best conversation. If you have kids or anything, having Brad Hopkins who played for the Titans for 13 years and his son Bryson who played for the Rams and won a Superbowl with the Rams, having a father and son, and we jump into that dynamic of what was that like as a father, watching your son win the Superbowl? And the end of the episode, the funniest moment I think I've had on a podcast. Brad, we're doing the Gordon Food Service final thought and Brad has gone through his and I hit, I was meaning to hit the cheers button. I hit the rim shot button and it was so funny. It was the funniest moment. So you're gonna have to wait for that one. I should have it out next week.

04:04We've got a bunch of episodes. I just gotta start putting out. So if you're not following Nashville Restaurant Radio, follow us on Instagram. And you'll know when these things are coming out or just go to Apple Podcasts or Spotify, wherever you're listening and hit that follow button. And also, if you would go to those sites, if you're on Apple Podcasts or you're on Spotify, leave us a five-star review. Those things actually help. I've never asked for that sort of thing before, but I went and looked at it the other day and some people have left mostly five-star reviews. But if you don't like, don't call me or text me if you don't like it, tell me what I can do differently. Don't leave a one-star review. That's not cool. Just let me know. I'd love to help figure it out or buyer beware. If you don't think people would like the podcast, then leave a one-star review. I don't care. Five-stars help though, like any of you out there in restaurants. So I wanna talk to you guys. There's this new company out there and it's called Shared Spirits. I just mentioned Jesse Taggis has worked with Shared Spirits. Justin Maestas's company.

05:04You know Justin, he was with Empire for a long time. He's created the coolest website at Shared Spirits and what we're trying to do right now and I wanna help them partnering with them. We need to get restaurants signed up to his platform. This is what it does. When you sign up for Shared Spirits, it doesn't cost you anything. All you have to do is go to SharedSpirits.com, click on my restaurant and then sign up for it. He has this, he's developed that it's not an app but it's a web-based thing where you can buy people drinks and people can send people drinks to restaurants and it's already paid for it and the tip is included and it's super, super duper easy to do. The real cool part is that brands can buy drinks. So somebody wants you to bring on this new, you know, black sheep tequila. Like how I did that there. If black sheep tequila wants to come in and say, hey, you should sell our drinks. Well, we can send drinks to your restaurant. I can buy drinks for 20. They can give you 10 drinks to send to people. It is a really cool thing that's already included.

06:06They pay for it. The tip is included. You show up, show the bartender. There's a button on your POS that takes care of it. It is really, really cool but you need to sign up because if people aren't sending you drinks, if you're not there, this thing is going to take over. There's a ton of restaurants that are on it right now. If you wanna see what it's all about, go to SharedSpirits.com but you wanna be an early adopter. This is a marketplace where people are gonna go to send people drinks. And if you wanna be a part of that, you want new butts in seats and you want to sell more booze then this is the thing that you need to do. I would love it. I wanna see a huge spike in restaurants that have signed up like now. All right, so stop listening. Go to SharedSpirits.com and then come back to the show and listen to this episode with Jessie Tigges because it's really educational, honestly. She's so thoughtful and great. Thank you, Jessie, for joining us on the show. Without further ado, let's jump in. Jessie Tigges, you're listening to Nashville Restaurant Radio.

07:13All right, we are super excited today to welcome you in to another episode of Nashville Restaurant Radio. We are joined with Jessie Tigges. Hey. Hey. How are you? We got full on like the crowd. Gosh, I feel so noticed. Very excited that you are here. Oh, thank you, thank you for having me. This is so fun because you are a real estate agent. Yes, I'm not in the restaurant business at all. You're not in the restaurant. Why in the world would you be on Nashville Restaurant Radio? This isn't a real estate show. You are also a social media influencer. Yes, you could say that. I like to call myself more of a content creator just because of the whole connotation of influencer. What is the connotation of influencer? I feel like when you hear the word influencer, it's more of, hey, I'm selling you this, or hey, I'm, you know. Trying to influence you to do something. Vlogging life. Okay. Yeah. But technically what I do is influence people to go from point A to point B.

08:18By creating content. By creating content, so content creation. But it is more of influence. Did you ever, like is this what you've wanted to do? I mean, obviously you do real estate, but like how did you get into doing content creation? Oh man, well, let's dive back to high school. So I started out getting GoPros and just kind of shooting what I thought was fun. Post started a YouTube channel and that just didn't really go anywhere, but I had fun. What was the YouTube channel? Is it still up? I think it's all private now. Okay. Yeah. But I did more of like the quote influencer things or trendy things on there back in the day. Did you do like challenges, like the ice bucket challenge and stuff? Yup. Yup. All that. Did you do that? Did you do the ice bucket challenge? No, but I filmed people who did. Okay. Yeah. So I was more of the person behind the camera, not in front of the camera. Got it. I was like, okay. I've met this guy in Canada who's like, hey, I have a music and I'd like for you to make a music video.

09:18So I went out with some friends and I'm like, hey, will you guys like be a couple and help me film this music video? And they're like, sure. So I was kind of like the mainstream of, wow, I could really do something with this. So you didn't have like formal training. You didn't go to school for like audio, video production, anything. You just kind of thought it was fun. Got a camera and started teaching yourself how to do video editing and all that stuff. Yeah. Everything's self-taught. I just see it and I just kind of do it and learn it. And well, YouTube university, that's kind of the main gig. Yeah. That's so interesting. I think that, I think it's very legitimate, like doing that stuff. I mean, I drove by, I picked up my son from school today and we left and there was, you know, school zone. There wasn't like, people weren't driving very fast. There's just like slower traffic and we were driving by him and I go, look at everybody on their phone. And I literally, like 10 of 11 cars, there was somebody looking down out of it. Nobody was looking at the road. Everybody was on their phone.

10:19The school zone? Yeah. And it's well, cause they were driving slower and you know, it was in a school zone, but everybody was just, everybody was looking at their phone. And I was just like, man, our world today is people looking at their phones. Yes. It really is. If you go to an airport, it is the most comforting thing that you can do. When you walked in here today, when you walked in here today, you sat down right here in front of me and I said, hold on a second. And I was typing something out. What did you immediately do? I picked up my phone. Immediately you grabbed your phone and you started looking at your phone. Anytime that we feel uncomfortable for a moment, if there's ever a moment where we're like, I don't know what to do right now, bam, we have a phone right there. And we're constantly doing what? Absorbing content. Somebody out there is creating content and we're absorbing it. And you've said, why don't I create that content? Yeah. I mean, every eyeball in the world is looking at this stuff. All the time. Everyone's fighting for your attention.

11:20Everybody. I made a video the other day that was just a reminder that you're fighting for everyone's attention, whether it's a second for a video or a text message to a friend. Like you're fighting for their attention. And it's tough trying to figure out what that whole key to someone's attention is. Is it like six seconds? Is it 14 seconds? Is it a good hook? Is it what you're talking about? That there is really hard. It's real. When you're trying to figure it out, it's almost like it needs to be organic. Yes. I see so many people go, this is fake. And there are people just creating content for eyeballs. Look, and I think that's the bigger question here is, when did we stop being okay with ourselves? When did we stop being okay being uncomfortable? I agree. How old are you? 28. You're 28. I just turned 26. I'm 46, right? I'm like a Zeniel, right? So I'm a Gen Xer, but like my wife is a millennial.

12:24And I was born in 79, she was born in 81. I'm like right on the cusp of like millennial is like 81 to whenever. And I'm like the very end. So I'm like that last generation of people who didn't really have the internet as a kid. Like I'm the latchkey kid where my mom would just say, go outside for the day. And I would just go and I would come home at nighttime. And I just found stuff. Come back when the street lights are on. Come back with the street, but I had, most of the time I'd come home, my knees were skinned up and I had holes in my jeans because I was out doing stuff or I was out catching crawdads in the creek. And who knew what I was doing, but I just did. And today that's just not a thing. No. And I think it's not that we, and I struggle with that because it's like, do we need to get back to that? Was that better? I don't know. For me personally, because that's what I did, I'm of course gonna say yes, that's what the right thing to do is. But shit, if I had a device that I could communicate with the world and see anything anywhere, play any game with people all over the world, like yeah, I would have been in my room like watching that thing.

13:39Cause it's way more interesting than anything else I was doing, I think. I do find it interesting that I feel like my generation starting to make the switch to, hey, I can view social media, but I can turn it off. I have a lot of friends who now have the brick. Have you heard of that? I have, I think you told me about it. Or it just turns off all social media on your phone. Like you just put it in, put your phone away and you're done. I know a lot of people with that. I'm like, wait, hold on, I just put out a good video. I think we talked about this the other day. I think the next trend is gonna be like that bricking as what you're, I think you said that the other day, you were like bricking is like the new thing of like nothing, like turning it off because we're so wired to look at this stuff. And then you found a way to gain eyeballs. This is what you're doing. And what I'm essentially saying is it's a legitimate job. What I'm saying is this is not just something that you're young and you just don't wanna work.

14:42This is hard work, what you're doing. Yes, I have meetings galore and it's a giant web of community. I think what I'm doing now is giving people the sense of community. And that ties into real estate. And that's how I started going out to restaurants and filming content was because of real estate. So I actually got my real estate license for shits and giggles. I had time, I helped run a family business What was the family business? So my dad developed software back in like 02 that finds mistakes in accounts payable systems. Nice. Yeah. So after he passed, my mom and I took it over full time. And we've been doing that for six years now together. You still do it? Still do it. Yeah, after this, I gotta go home and work. Wow. So it's, I'm doing a lot of work. Do you have like three jobs? I think I have about six right now. I just lined everything out. Is this like the hustle culture of just like find stuff that you're good at and just start doing as many things and just start piling money wherever it comes in?

15:45Yeah, I just start doing it. That's the hardest part. People are like, oh, this isn't working and just let it fall off. Where I learned from Ryan Serhant, just a big, big, big real estate agent out in New York. And he said, you wanna juggle as many balls as possible. You wanna have as many balls up in the air as possible. Because if one falls, you still have 50 up in the air. That's fine. You know, and when they come down, you can catch it and throw it back up. And that's what I'm doing. So. Interesting. With real estate, you know, my mom, she was like, well, why don't you go out and record at a coffee shop or something? So my first ever video was at Mona Mee coffee shop in Nolensville. It was the closest coffee shop to me. And I was like, well, what if I ask them and I go, hey, can I just record a short little social media thing? They're like, sure. And I just did it, right? I bought my cup of coffee, filmed a little video, threw that up on Instagram. I'm like, wow, I'm getting hundreds of views.

16:46And then they collaborated with me, which was huge. So then I got thousands of views. Like, whoa. Like people wanna know what's around here. And I started doing more and more and more of that. And I started collaborating with larger pages. And then I started getting noticed by larger Instagram pages. And I learned a lot from that. That essentially led me into starting my whole entire social media journey by myself and not collaborating with a lot of larger pages. It's just, hey, do this by yourself. You can do it. My back was against the wall a little bit. And I had a lot of good support from family and friends that were like, no, we like your content, keep going. And that's when I honed in on TikTok. So everything before was just Instagram. And then I honed in on TikTok. And it was like, yeah, you gotta post two to three times a day. Oh man, I'm still doing that. Still have two to three times a day? A day. What's the most viral video that you have?

17:47Like, what is the video that's like the most views? The one that I have the most views, I think it's a little over 330,000 views on TikTok was Whitney's Cookies. Whitney's Cookies. Yep, down in Franklin. And what I did was I put it up on Instagram. I put a little background music. And I'm like, oh, this is great. This is perfect for me. It's like, all right, I'm spending time editing and posting and collaborating. And she actually invited me out. She's like, hey, I'll get you a box of cookies and stuff. I'm like, oh, sure. Like, I probably got a $50 box of cookies for this. And then it just took off on TikTok. No background music. I just posted it for shits and giggles. Like, eh, might as well just get some videos. You just gotta get content out there. Let's just throw it out there. Oh man, everyone loved it. It was people from Memphis were seeing it. And they're like, we're driving up this weekend. We're gonna try it. Oh yeah, she did very good. And that right there is what signaled to me, whoa, I can make this a job. I can start charging people for these too.

18:50I'm not gonna ask an arm and a leg, but it's exposure. Sure. Because it's authentic. Y'all, today we are talking, as always, about SuperSource. And you know, one cool thing about SuperSource is did you know that they develop most of their cleaning products and chemicals in their in-house facility? They're environmentally conscious and only use dyes that are safe for the employees and the environment. They carry a number of products for keeping your dishes, flatware, services, floors, restrooms, laundry, basically your entire facility clean, bright, and smelling and feeling new. This is just one of the many reasons SuperSource is taking over this city for dish machine and chemicals. You need to call Jason Ellis. His number is 770-337-1143. And he would love it if you would give him a call and let him come down and just check out your operation, meet him, say hi, see if there's any way he can help. He is here to help you succeed.

19:50That's Jason Ellis with SuperSource, 770-337-1143. Very excited to be partnering with C&B Linen. If you know me, it's my number one topic of conversation is linen companies and how shady linen companies can be. I am just disgusted with how the business practices work in this industry, which is why I was so excited when I found C&B Linen. They're out of Waynesboro, Tennessee, and they don't charge any fees. So the linen price that you have, whatever that first linen price is, that's your price. And so you may say, well, every year they must raise the price on this seven-year contract, right? No, because they don't do any contracts. There's no gas fees. There's no clean green service fees. There's no replacement cost. There's nothing. The only price you pay is the price that you pay for the actual product.

20:50I know it's too good to be true. No contracts. They do formats. They'll make custom formats for you. They do fresh linens, cleaning supplies. And guys, I just did a tour of their facility and it is immaculate. It is state of the art. I'm gonna post pictures on my Instagram. You can go find them and you can see how absolutely gorgeous this is, to the point that they even wash and sanitize every one of their used laundry carts. It's just absolutely amazing. If you're looking for a linen company you can trust who wants to earn your business every single week. Go back and listen to our episode with Jason Cruz, the owner of CNBLenny. Hear it from his, straight from his mouth, exactly what they do. Or you give them a call at 931-722-7616. Or you can DM me, at Brandon Styll on Instagram for my exclusive pricing through the Nashville Area Restaurant Alliance. Are you one of those people who's always on the hunt for the next restaurant location? You open any sweet deals on retail space that may come your way?

21:54Why not be proactive and have the market experts out there working for you? The retail team, Atleean Associates, led by Miller Chandler and Megan Glazier, is your go-to for all things commercial real estate in Middle Tennessee. They're located downtown in the heart of it all, in the Batman building. Miller is a Tennessee native, so you know he knows the neighborhoods and demographics. And Megan is a California transplant who brings fresh perspective as she fully embraces the Music City culture. They use the best prop tech like Placer AI and Esri to analyze the data, while also leveraging their own industry knowledge and relationships to find and negotiate a killer deal for you. If you're one of those people and you'd like to get a hold of them, their office number is 615-751-2340. Or better yet, you can call them directly to get your conversation started on your next restaurant location. You can reach Miller Chandler at 615-473-2452, or Megan Glazier at 760-846-6193.

22:57That is the retail team, Atleean Associates. Give them a call today. I love that. I had a, when I first was in the pandemic and I had my first TikTok page, and I went and I started doing one-star reviews. I had, because Shane Nasby over at Honeyfire, when he was the owner of Honeyfire Barbecue, now he owns Cletus. And you know, but this is back when he had Honeyfire. He got a one-star review from a woman who showed up at 10.30. They open at 11, right? And she was mad that she couldn't order food at 10.30. And like, she was like trying to do it online. He's like, well, we open at 11. You can order whatever you want to 11. She's like, and you're out of brisket. And he's like, well, no, we're not out of brisket. We're just not open. Like it's gonna show that we don't have brisket cause we're not, we're not open. And he got a one-star review from this woman because she was angry that they wouldn't open the restaurant 30 minutes early for her. And I just thought that was so asinine that we're in the middle of a global pandemic and people were leaving one-star reviews to locally owned and operated restaurants.

24:03And I'm like, let's make fun of these people. Like, let's do it. And so I went in and I had Shane read that one-star review and he's standing in his restaurant and he read the one-star review and then he kind of had a little retort to it. It was funny and quippy. It was like, I don't know what to tell you guys. It wasn't like anything smart ass or anything but I put that out there and I was like at nine o'clock in the morning. And then I was out like gardening. So what you do in the pandemic, there's nothing to do. So I was outside like planting flowers and stuff and my phone kept going, ding, ding. And I was like, what is going on? And I was like, this video has 10,000 views. And then I had 20,000 and then had 30. And this is like in like an hour. And I was like, holy shit, the video's going viral. This is going. And I called Shane and I was like, dude, your video's going viral. Like everybody's watching it. And then I saw the comments that there was a fly buzzing around in the video. There was like a fly buzzing around in the video and everybody was like, oh, the fly is it too.

25:04And like the whole thing was about this damn fly. And I was like, you're missing the point. But it was a lesson to me. Like don't just throw, say look at that stuff and see that stuff. Cause the internet are like sleuths. They will find anything to comment on. And you know, and most of the comments were very kind. Like we love Honeyfire, that place is great. Like I can't believe somebody would leave a review like that kind of a thing. But it was really, really interesting. It was weird for me just to put a video out there and be like. Oh, it's going viral. This like did something inside of me. I've never experienced anything like that before. It was like, whoa, I'm special. Like it hit all these weird childhood things of like people like what I'm doing. You know, it was a neat psychological thing too. People just want to feel belonged. Yeah. They just want to find their community. And a lot of people have found their community online. I've met a lot of people from TikTok, Instagram, Facebook.

26:04Usually when they reach out to me, I say immediately, hey, if you're in the area, let's go out for a cup of coffee. I make genuine connections. I'm not just, hey, cool. Okay, thanks. You know, someone reached out to me today and she's like, I love your content. Thank you so much for putting stuff out about this community. Like, wow, like thank you. This is great. So you have a really cool niche because you're a real estate agent and you're selling houses, residential, right? So you're selling houses and Nashville's so hot right now. And if I'm a, I've always said real estate like the hardest job in the world because if you don't have like a big following, how are you gonna get people to, how do you get people to trust you to sell their house or to get you to help them find a new house? But you are going out into restaurants and individual areas of it's East Nashville, Sylvan Park, Green Hills, 12 South, Germantown, Wedgwood, Houston. You're going to the restaurants in that area and you're talking about different areas of the city that if I wanna move here, I wanna know what the restaurants are like.

27:10I wanna know what the community is like. I wanna learn this before I move here and you're going to all these different areas and explaining what the area is like and then you're highlighting the local shops in that area. And I think that is so original and genuine. I love that. Thank you. I mean, that's something, I came from a restaurant background. I've got family who runs Texas Road Houses and I remember at Thanksgiving's, we'd just throw the football inside a whole entire Texas Road House because it was closed. Nice. Right? We'd do a whole bird. We'd bake it. We'd fry one. Everything's great. So I knew that sense of community of, hey, if I'm buying a home here, what's the community like? Because you can have the exact same home in place A and the exact same home in place B, but it's the community that you're looking for. Are you looking for acreage and not talking to a single person? Boom, here's that house. Or are you looking for places where you can walk to restaurants, walk to coffee shops, walk to adventure parks, or whatever floats your boat, that's what I'm giving people access to of, hey, whoa, this person has a really cool cookie shop over here, or, whoa, there's a really good steak shop.

28:17Let's look at homes around Sylvan Park, et cetera. I love that. Which kind of brings me to why you're here today. I mean, this is fun kind of going back and forth, but I met you at Mayor Bowl. Yes. Because you came into Mayor Bowl with, is it your boyfriend, husband? Boyfriend, yes. What's his name? Colin. Colin. You came in with Colin, and we invited you to come in to eat and kind of do a whole video and highlight our community restaurant. Yes. And that stemmed from an interview that I did in Atlanta. I was in Atlanta at Team Heidi, and I interviewed the head of marketing for Tzikis. And I kind of had this perception of influencers or content creators. Like, I was not a fan. Like, I don't get what you're doing. You just want free food, and I don't have the ability just to give everybody. And here's the thing, everybody and their brother's a content creator today. Yes. If you have a Facebook page.

29:17If you have a phone. If you have a phone, you're a content creator. I mean, that's kind of the thing. And I think a lot of people have abused that. Like, hey, I've got 49 followers, and if you want to buy my $400 meal, I will share it with them. Or we get a lot of bachelorette parties calling from Idaho. Or it's like, hey, me and Sarah's were coming down, and I've got 10,000 followers. And if you buy us food, we'll feature your restaurant. It's like, in Idaho? Like, I don't, that doesn't do anything. And you get those phone calls enough, and you're like, dude, I need to make money. I can't just be giving away free food. But when I spoke to this woman from Tzikis, I said, tell me, what is the thing that you get the most ROI on as far as marketing is concerned? And she goes, we use content creators. We use influencers. She goes, that's the thing that we get the most out of. Because either they have a rate card, it's relatively inexpensive, or it is expensive, or they just want free food. She's like, but we go hyper local of the people, and then they share it, and then people follow them and come in.

30:22And you just said it, you shared the Whitney's cookies, and you have people from Memphis saying, we're coming to Nashville to try that, or we want to come try that. It actually works. And for me to buy you guys dinner, you get a nice night out, and then you put it out there, and the video gets 1,000 views. Maybe 10 people see that and go, oh, I didn't even know about that place. We should check it out. That's butts in seats. You now have experience there. You now share it. Other people are gonna share it. And I'm like, hey, that's actually a pretty damn good idea. That's a really inexpensive way for local guides to share your story to the exact people. The people that are following you want to learn about those places. Like it's really specific marketing. And I was like, hey, we need to give this a shot. So we do this on a regular basis. We bring people in to do content in our restaurants. And you were one of the people, you and Collin came in, I got to meet you that night, and you're so kind, and your video was fantastic.

31:23Thank you. And now you're working with Shared Spirits also, and you did a content thing over at Green Hills Grill, which I thought was amazing. Thank you. What is your page actually? It's just Jessie Tigges Reelitter. Jessie Tigges, J-E-S-S-E-T-I-G-G-E-S. With an I, Jessie, J-E-S-S-I-T-I-G-G-E-S Reelitter is where you're gonna find her on Instagram, or TikTok, Facebook, YouTube, all of it. Okay, so that's kind of the, hey, we connected at the core event the other night. You were there for the bowling tournament, and that was so fun. You're a really good bowler, by the way. Thank you. I was like, everybody there, I was bowling terribly, but everybody was like, I was like, oh, she's bowled before, like she, this is something she's done on her, she's had somebody teach her how to do this. You're really good. It was fun. I mean, I had bowling class in high school. There you go. I was like, I knew something was going on there. Yes. So we started talking, and I said, hey, I'd love to learn more about you, because with NARA, the Nashville Area Restaurant Alliance, I'm working with local restaurants who are members of their community and are building their communities, and I wanna highlight what they do in their communities.

32:39I'm looking for partnerships with people like yourself to help highlight some of our vendor, our members and our vendors, like just, and Shared Spirits is one of them. Green Hills Grill, Maribol are both also other ones. So we were gonna have a meeting, and I said, let's just do an interview around a meeting, so this is what it looks like. Yeah, yeah. Here it is. Absolutely. No, it's interesting, because Justin actually reached out to me from Shared Spirits. He's like, I love your content, and what I do is hyper local. We've got Nashville, Brentwood, Franklin. I'm actually going down to Columbia tomorrow. It's not- Mule Town, huh? Yeah, yeah, it's my first time. You gotta check out Brian Baxter's place, Prime and Pint. Okay, I'll check that out. When you're there, go to Prime and Pint. That's Brian Baxter. He used to be the chef at the Catbird Seat. He's got a new spot in Columbia called Prime and Pint, and apparently it is amazing. I have not yet, I was gonna go to this little feature special dinners that they do, and I was gonna go, and it was a night though.

33:42I had a soccer game and something else, and I was like, I couldn't go, and I was so angry. But go check that place out, because it is apparently where it's at. And with social media, I met the head judge of Columbia too. He's like, hey, you come out. The head judge? Like gavel and everything. Oh, like the- Yeah, the judge. The judge. Yeah. Interesting. So I mean, you just never know who you're gonna meet through social media. So he's like, oh yeah, I'll take you out to the coffee shop when you come down here, and if you wanna meet the mayor, let me know. We'll snap a pic. I mean, this is, the stuff and connections I've made through social media is wild. It is wild. I just met the people building the new Planet Fitness in Brentwood. You know where that's gonna be? Nope. Where the old party city used to be. Where- On the other side in Cool Springs? Yep. Like in your Best Buy? Yeah, yeah. Yeah, they're putting that one in. Interesting. So that's by other restaurants too, you know? And that's what people wanna know when they move somewhere.

34:42What kind of gyms are there? What do they have? Like, is this a thing? Everything. Everything I'm posting if, you know, I don't know everything. So that's why I like community to help me. They're like, hey, this restaurant's opening. Or, you know, this one's opening up down south. All right, I'll add that to the list. I'll add that to the list. I'm just continuously adding restaurants to the list. How much time every day do you spend doing this? Every day is different. Every day is spontaneous. I do have like blocked out times, but I am more happy to move my schedule around to make something work in another person's restaurant, business, or life, because my stuff is more task related. I don't go, hey, from nine to 10, I'm doing this. 10 to 11, I'm doing this. I don't wanna do that. Every day is spontaneous because every restaurant opens up at a different time. They close at a different time. Why would I do five to seven is recording at restaurants when it's a bagel shop that closes at two? Yeah, I mean, you gotta be flexible. Yeah. It's hours, hours and hours out of my day are just scrolling through social media trying to figure out, hey, what's new?

35:51And who's reaching out to me? Who do you follow? Who are the people who you follow that do really good content? Oh, boy. Around town? Well, that Explore Nash is really good. Yeah, he's good. I followed some other big pages, but I now have them blocked for other reasons. Oh. Yeah. Is it competitive? It's not so much competitive, but it's like, if you go behind my back, I don't wanna do business with you again, those kinds of things. What's an example of someone going behind your back? You don't have to give me who or anything like that, but how would somebody go, I'm gonna go to Pelican and Pig and film something, and then somebody shows up and says, don't film with her because she does real estate and... Some people are territorial when it comes to influencers. They're like, oh, we only hired this person and this person. Oh, okay, that's fine. Like restaurants, you mean? Yeah, some people do. I haven't ran into that personally, but I've heard of that.

36:55And then when it comes to larger profiles that help collaborate with you, like I work with 615nav and that one, he posts a lot of questionable stuff, but he has 615eats as well, and he runs his own agency. So he's looking to get into the restaurant side of, hey, I can go in, I can shoot content for you, I can give you X amount of pieces, depending on kind of what tier you purchase, and I'll hire influencers to come in and do content for you. So restaurants will reach out to him to do that. Oh, so he's like, I don't wanna say pimp. Basically a pimp for restaurant content. He's aggregating, better word? Yeah, yeah, yeah. He's aggregating people. You call him and then he finds the right influencer for you, and then I guess he takes a percentage of that. Yeah, yeah. So I've worked with him on a few gigs, just kind of getting money in the pocket, short months kind of thing, but he's really looking to grow his page.

37:58And I've got now this giant web that I have for myself. So I've got real estate, which yes, I do go out and sell homes. I was just hosting an open house yesterday. I don't just go out and make- Nice, what part of town were you in? Brentwood. Okay, well, that's a good place to do that. Yeah, if you're looking for a five bed, four and a half bath, let me know. Big house. It's a big house. It's a big house. 4,400 square feet. Wow, what would that one go for? It's currently listed for 2.35, yes. Not listed by me. You heard it here guys, if you wanna go 2.35, you could get you a new house. Yeah, yeah, there you go. Those are the ones you wanna sell. Those are the ones, yeah. I mean, it's a great area to live in, that's for sure. Brentwood, Franklin, Nashville. I don't really adventure an hour outside. I will if it's a good price, right? Anyone will, there's a price to everything. But that's why I just stay hyper local on my content. Cause I want people to know, oh, she's in real estate, but she also knows what the community's like.

38:58She knows what she's talking about. And that's the big part of what got me intertangling real estate with content. So if I'm moving to Nashville, where should I move to? If I'm moving from, I mean like Texas, if I'm moving from Austin and I'm coming to Nashville, where would you start? Well, legally, I can't tell you. Legally, you can't tell me? In real estate, there's so many legalese, I can't tell you this is the best neighborhood or this would be the best fit for you. You actually have to go out and do your own homework. Really? Yeah. We can recommend places like, oh, well, this is an up and coming neighborhood. Maybe this would fit you. Or, you know, this is an area that has a good school district. You know, if you're looking for good school districts, they technically have to go out and do their own homework on school districts. You can't say, hey, Williamson County, Raven Woods, the best high school. You can't do that.

40:00What are some other laws that people who aren't in real estate might not recognize? Oh, man. That you can and can't do? Like, content is kind of the Wild West. No one really understands the form of how much legalese is in content for real estate. Like, I'll go out and I'll film at these multimillion dollar mansions, but I have to put, you know, who it's listed by and their brokerage as well. But I also have to put my name, my phone number, my email, as much information as they can to contact me. And then I'll also have to put Epic Realty as well, which is my brokerage, and then their phone number. So if you're scrolling through a post and you're saying, wow, why is there so much of this? Why is there a phone number on here? Why is there a phone number? Who do I actually call? Which one do I call? Right, you have to. And legally, it has to be one click away from the MLS listing. You can't do that on Instagram. You can't do that on TikTok, right? The best thing we can do is link in bio, or, you know, you also wanna be able to convert these leads too.

41:04So it's like, come at home, and then it's fill out, you know, your email and your phone number, and I'll get in touch with you. But that's also a little iffy. It's the Wild West out there. What's happening with the housing market right now, with interest rates and all the things? Is it, in middle Tennessee, is it good? Is it bad? I don't, I have no idea. Tennessee's expanding. So many businesses are moving here. I don't think we're gonna have any issue buying and selling. Right now, it's winter. Yes, things are slower in winter. But finally, things are starting to stabilize. I think a lot of sellers are realizing, oh, I can't sell my house for COVID prices anymore, because buyers are going, no, no, this is unrealistic. So we are starting to see a shift in that. We're seeing new builds being priced more accordingly, and the homes that were built during COVID, they want the COVID prices, because they're gonna have to sell the house for what they bought it for, because that's what it's- And materials were really expensive.

42:05Yeah, yeah. And I'm running into that issue in the Brentwood area, where listings are overpriced, and they're just sitting, and you can't do anything about it. If your leadership team is not on the same page, and you are constantly having these long meetings, and you're not getting traction, this is your opportunity. Today, I'm talking about the Entrepreneurial Operating System, EOS. Yes, it is based around the book by Geno Wickman and Traction. We use it at our restaurants. They use it at Frothy Monkey. They use it at Edley's Barbecue. They use it at Carrington Row, Germantown Cafe, Park Cafe. Lots of restaurants are using it because it helps. And let me tell you today, Justin Cook is a great facilitator. Justin helps business owners and their leadership teams implement the Entrepreneurial Operating System, which is a set of simple, practical tools, disciplines, to help you get better at three things, vision, traction, and to be healthy. Vision is getting you and your leadership team 100% on the same page with who you are, where you're going, and how you're going to get there.

43:11Traction is helping your leaders become more disciplined and accountable to execute on the right things that will make your vision become reality. Because a lot of times, you're doing a lot of stuff, but not the right stuff. Healthy is helping your leaders become a healthy, functional, cohesive leadership team. Because unfortunately, leaders don't function well as a team. If you start with the leaders, the rest of the organization will follow. And you'll get to a point to where your entire team is crystal clear on vision. Everywhere you look, people are executing the things that make your vision come true. And it's a great, healthy, fun place to work. If that resonates with you, you can email Justin right now at justin.cook at eosworldwide.com, or you can call him 615-336-7133 to see if EOS is a right fit for you. He will come down and do an initial kind of introduction and ask you a bunch of questions. It is totally free. Definitely call Justin today. Is there a place in town where listings are going really fast?

44:11Where are most people wanting to move to? It's usually Franklin. Yeah, Franklin, Nashville. Brentwood's a more specific kind of clientele. You know, it's anything over 2 million. It's a completely different clientele. Interesting. It's not- I can imagine that. I mean, I- Yeah. And where are they coming from? Usually out of state. Out of state, like California. California, New York. That's what I get a lot of. Yeah, a lot of people from Chicago. Really? A lot of people. I think a lot of people, it's an easy flight. It is. I mean, people are moving here. We have no issue with that. I think Tennessee itself is doing a good job of slowing things down. Just saw in the news yesterday that Mount Juliet is proposing an idea of slowing down buildings. What did you say? What city is that? Mount Juliet. Mount Juliet? Yeah. See, I thank you for saying that. Because I was, because it's Mount Juliet.

45:14It's pronounced Mount Juliet. Well, I know the name. In town, they call it Mount Juliet. Mount Juliet. And I, one day, Googled. When was the first time that that word, Juliet, was used? And it was in the Shakespeare, Romeo and Juliet. And so it is Mount Juliet. But in Tennessee, we say Juliet. But it's so, the origin of that name is that play. And there's no mountain. I actually have a shirt that says, I climbed Mount Juliet. And it's like elevation 124 feet or something. It's like a joke, because there's no mountain in Juliet. But it is technically Mount Juliet. I come from Colorado. So I know real mountains. Those are the Rocky Mountains. Fourteeners, we know real mountains. Oh yeah, oh yeah. I love it. It's like a Lebanon. Lebanon. Lebanon.

46:15Not Lebanon. Not Lebanon. It's Lebanon. Yeah. Two syllables. Welcome to the South. I've learned a lot since living here. Cookeville. Well, that's a new one. Cookeville. Cookeville? Cookeville. It's not Cookeville, it's Cookeville. Okay. Like Louisville. Yeah, I've heard of that one. Louisville, it's Louisville. Louisville, Cookeville, Mount Juliet, you know. Yeah, I don't have a southern accent. So many people are like, where are you from? And I'm like, Colorado. And they're like, you don't even sound like you're from Colorado. You said Mount Juliet. Yeah, I did. Like, you're not from here. I was like, oh, she's not from here. Oh, she is. Mount Juliet, she said it phonetically correct. You can't sit with us. Yeah. I love it. I have some interview questions for you versus just like having a conversation. You spotlight restaurants all the time. What makes a restaurant content worthy for your platform? What are you targeting? Something that makes really good content is a dish that is jaw-dropping.

47:21You know, if I go to a bagel shop, like the other day I went to Ugly Bagel. They just opened up one in Franklin. And their amount of cream cheese on a bagel, I'm like, whoa, that's wild. So that makes really good content. That makes people see it. And they go, oh my God. It's the emotion. That's the one thing you can tap into is the emotion of people when you're making content. And that's hard to do if you don't really have something visual. And I need that. I need something good and visual. Like a barbecue sauce on ribs, right? Just dripping. That's great. That makes great content. I don't care if it's like a 10 out of 10 rib. Fire or something, you know? Cooking's gonna grow and it flames up real big. What's gonna stop someone from scrolling? What's a restaurant, what's a mistake people make when restaurants post their own content? What do they do that they could do better? Oh, it's like the Canva templates. Just stop.

48:22It's so hard. I'll see restaurants post so many of kind of the same template, but just like different words. And I know it's not, you just plug and play. I get it if you're trying to get some eyes on it, but if you can do your analytics, go into your Instagram or TikTok and look at analytics. That's what's really gonna change. If you can go in and hire someone out for a month, see what they can do for you. Go, hey, here are my specials for the month. Make it fun and engaging. Don't just put up a post that says, oh, we've got the pear martini and we've got a new old fashion. A picture of an old fashion. Or if the old fashion is smoking and it's like some thing that gets you into it. Have your bartender make the drink and then say, hey, new old fashion on the menu, now using so-and-so bourbon, right? That's more engaging. If you could put out, you've got five new cocktails, make five videos of that cocktail.

49:25That's engaging. Use videos, the still posts of this whole, oh, well, you need three posts of carousels and you need one reel. It's a carousel. When you're on Instagram and there's multiple photos. Oh, okay, yeah, okay. It's like a carousel. Yeah, yeah. Yeah, so people will do that. Oh, you need a still, you need carousels, you need reels. In my honest opinion, just do reels because that gets pushed out to people who are not your audience. That is huge, right? You want people, new people, butts in seats, reels. And now Instagram has trial reels too. So if you're wondering if this is gonna click with your audience, just put on trial reel and it doesn't get blasted out to your immediate audience. It get blasts out to other people who don't follow you. Really? Yeah, it's huge. I didn't know that. I have a few things on trial reels. What about stories versus posting? Because on Instagram you get the little plus button that says post, reel, whatever. What's better, stories or doing an actual post on the grid?

50:29If you do a reel, you're gonna take that exact reel and you're gonna post it on your story. Whatever you actively post, put that up on your story because there's so many people that don't sit down and scroll. What they'll do is they'll click through stories. If they see it, they'll stop, they'll read it or they'll backpedal and they'll watch it. But they need something immediately engaging. You need whatever you're posting, put up on your story. And I use TikTok as kind of a way of FaceTiming friends. That's how I make my content is I'm right here right now. I'll just FaceTime essentially, but I'll post on TikTok. And that's the kind of stuff I could put up on my story because it's more personable. They actively have to follow you in order to see it. Interesting, on your stories? On your story, yeah. On TikTok or anywhere? This is Instagram, more specifically because you can also cross post on Facebook. Yes. If you can cross post, great. My profile doesn't do that. So I have to actively go in every single time and post on there again.

51:29Oh no, mine does, it's great. Sometimes I don't want it to and I'm like, oh damn, I forgot to do that. And you can't turn that off. As far as people posting, is there a better time of day? So I mean like sometimes I'll post at like 11 o'clock at night. I full-time job in the restaurants and I'm busy most of the time. And so I'll get home at night and I'll work late at night or work really early in the morning. And I find that when I post late at night, I don't get half the traction that I do if I post at like 7 a.m. If I post at 7 a.m., it's like, you get the whole day's worth in it. If you post at nighttime, I feel like everybody who posts in the morning just pushes that to the back. That's what- I would say it depends. I think. If people start engaging with it late with the restaurant, people are up late at night. Maybe they see it late at night. I don't know. I think it just depends on what content you're putting out. Are you putting out a post? Are you putting out a carousel? A story or a reel?

52:29Because if you're on TikTok, TikTok's algorithm is insane because you could have a post pop up from six months ago. It makes no sense. So- I get reels that I put out three, four, five years ago that still get- Get likes. All of a sudden you're like, did they re-put this out there? Why did I get 50 likes today? And it just happens like that. Yeah. So I would say if it's TikTok, post whenever, whenever. It doesn't matter on TikTok. Instagram is a little bit more finicky. I don't really focus on a specific time if I'm doing reels because people are gonna see it and they're gonna see it on the explore page. That's fine. If I'm doing more of a carousel, more tuning into people who follow me, if I'm a restaurant, I'm probably gonna post that at night. If you're more of a steakhouse joint, probably anytime after four. Interesting. Because right when they get out of work, they hop up on Instagram, boom, there's your post.

53:31So I was thinking if you post it at 9 a.m. when people are trying to figure out where they're gonna eat lunch or on their lunch break, they're gonna see it and go, ooh, let's go here for dinner. Or let's go here for lunch kind of a thing. Like if you do it in the morning, then they're planning their day, end of the day, they've already got plans and oh, I'll go check that place out another time. And then a million other things hit there and it's gone. I found my engagement to be better at night. Interesting. And I post restaurant stuff. And my engagement's better, usually anytime after 2.30 is when I'm posting. Anything in the morning, okay, great. But it's hit or miss. I found this giant kind of bell curve happens just at night and then maybe a little bit in the morning. People are getting ready for work. Like they're just doom scrolling. If anything, stuff's gonna be retained more at night. Interesting, okay. But it could be different for everyone. It depends on your content. I live in my world and my body and my general thoughts are, you know, but also I don't drink and I lay in bed at night and I retain things.

54:37Some people drunk doom scroll at nighttime and they don't remember anything that they saw versus the morning time. Most people are generally fresh and like starting their day. That's why you put on your story because that's up for at least 24 hours. Okay. Which is nice because if they don't see it at night, well, they might be able to see it in the morning if they're scrolling through their stories. That's a good point. But all this is you've gotta be posting stuff. At the end of the day, if you can post on Instagram if you're looking to really grow, maybe, you know, one time a day to probably starting out three to four times a week. Do you help restaurants with this? Let's just say you came into Maribor, right? And I said, I just have the hardest time posting. Will you, can we like hire you to come in and create content for us exclusively? Do you have like a monthly rate to say, hey, will you post daily for us something and come in and shoot a bunch of stuff and then schedule them out and do that? I actually don't.

55:38But I know people who do. Like the guy who runs 615 Eats. Yeah, he. He does that. He can do all that. I don't have the time in my day to go to that one restaurant and just batch out work. I could rather just show people all these different restaurants, get one good video of what makes this place great, and then just blast it out. And then I'll come back in, I don't know, quarterly. That usually works better. That's what you're looking to do. That's what I look to do. You have a rate card, I assume, so people pay you to come in and do this, not just free food. Yeah, yeah. I'm now charging. You're now charging. Stuff is popping off now. Yes, it was that Mary Bowle video that got you into that next realm, wasn't it? It helped, it helped. Yes. No, it's great. Do you enjoy your dinner? Oh, absolutely. Every time. Every time I'm there. It's the sheet crab bisque. Sheet crab bisque. It's pretty good. I order that every time. I just announced on my last episode that December 31st is my last day, so I'm gonna have to go eat as much as I can before I leave to pursue my other things.

56:45I'll say I'm the opposite, right? I had four different podcasts. I do Nashville Area Restaurant Alliance and there was three, now two restaurants, and I felt like I had too many balls up in the air and I couldn't do one thing really, really good. And I really wanted to do the thing and I kept dropping balls. There's just so many balls in the air that I was able to keep the really important ones going, but every day I'm like, oh, I just dropped five more balls and it's okay, I'll pick them up later, but I hate doing that. I hate not crushing anything I'm doing. So I made a big, big life decision that- Now you're gonna crush it. Now I can really focus on 110% on, but it's basically doing what I was doing before just for a bunch of restaurants and really helping people. And that's been my favorite thing so far. I've been doing it now for about a week and a half and I went back to the restaurant yesterday and I told somebody, they said, are you enjoying what you're doing?

57:52And I go, you know, I'm enjoying people being appreciative of what I do. And this is gonna sound weird, and I'm just talking about myself. Going in and sitting down talking to a restaurant owner and him going, man, thank you so much, that is really great versus this just expectation in your daily job that this is what you do and over time it's a grind, sitting down with new people and hearing their stories and going, hey, have you tried it this way? And they go, never even thought of that. And you're like, sweet, just that appreciation for what you're doing is something that is new to me because I don't feel like I had that for a long time. It's an appreciation factor that really hits home. My biggest thing is helping people. I just, if I have the platform to do it, why would I not help you? That's my biggest thing. Why I'm trying to create this web of, well, how can I help person A and B and C and D and still make sure my head is in the game and I don't get distracted of my ultimate goal, right?

58:53Real estate content creation. So I've been partnering with Public Board and I think you actually met with Eric. I did, Eric, he's awesome. Yeah, so what I do now is if I go out and I film content, which I'll use the place in Columbia, the Bad Bakery, it's like this Nordic bakery. I don't know, looks really cool. They make some crazy stuff. Bad Bakery? Bad. That's so cool. Not bad meaning bad, but bad meaning good. Yeah, yeah. And they actually reached out to me through TikTok and they're gonna have me down tomorrow. And I said, well, here's my price, but I just wanna let you know that I also include you on my billboard for about a week, week or two. So I get a picture in front of their whole entire restaurant, something cool of food related. That's just eye catching, cause it needs to be a photo. Sure. So I'll put that up on the billboard and I'll go out there and I'll get content and then I'll post that on social media and it lives there forever.

59:58Yeah, so the board she's talking about, there is a company again named Eric who runs Public Board, which is the Nashville sign, right there at the split between Broadway and West End, like we're the 21st Avenue. I don't know, there's Lola's? Lola's, yes. Lola's is right underneath it and he can rent that sign to anybody, anybody. So if you follow him at Public Board, Public B-O-R-E-D, not B-O-A-R-D, it's B-O-R-E-D and go to publicboard.com, you can sign up, you could have your restaurant on the Nashville sign. I think it's like 200 bucks a month and it goes up every day, one time for 10 seconds during rush hour, but like, and then you can go take a picture of yourself up there. I'm gonna do it for the podcast, I'm gonna have. So if you're there, look up at that sign because you're gonna see, if you're on the podcast, a feature of you on the Nashville sign. So we're gonna start making people famous by being on the Nashville sign.

01:00:59It's so cool what he's doing. And it can live forever on social media because he'll go out there and he can snap a pic for you or snap a video or get a drone shot and he'll send it to you. And you can put that on social media and let it live there for free. And that's really cool. And so you're doing that with the restaurants that you, and you're putting them on the Nashville sign. Yes, yes. That's so cool. Are you one of those people who's always on the hunt for the next restaurant location? You open any sweet deals on retail space that may come your way? Why not be proactive and have the market experts out there working for you? The retail team, Atlee and Associates, led by Miller Chandler and Megan Glazier, is your go-to for all things commercial real estate in middle Tennessee. They're located downtown in the heart of it all in the Batman building. Miller is a Tennessee native, so you know he knows the neighborhoods and demographics. And Megan is a California transplant who brings fresh perspective as she fully embraces the Music City culture.

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01:04:09We can customize a menu of insurance solutions to meet your specific needs. Reviewing the options and developing a plan for restaurant insurance coverage is a perfect recipe. Every restaurant owner has heard the statistics about how tough it is to survive and thrive in the business. But getting adequate insurance at least gives you a fighting chance to mitigate some of those risks. It's well worth considering a custom-built restaurant insurance policy as it'll not only make life simpler, but it may even overcome some risks you haven't even considered. For example, you'll usually wanna cover risks to property such as the building and equipment along with liability to customers and staff, right? Yeah, that's easy. But remember, there's an important difference between general liability such as a customer slipping on a spoiled drink and a professional liability such as about a food poisoning from bad food or inadequate preparation. Other elements that are easily overlooked include the fact that you may have to pay Other elements that are easily overlooked include the risk of fraud and data theft that come with handling cash and card payments, the risk of spoiled food you have to throw away if there's a power outage or refrigerator failure, and the risk of lost business if you close for repairs after a fire.

01:05:12Protect your restaurant business by contacting them today. It's so easy. And when any of those situations happen, what you don't wanna do is get and dial an 800 number and be put on hold to talk to somebody you have to explain your business to. That is why you call Matthew Clements. Matthew Clements at Robin's Insurance. When any of those scenarios happen, you pick up the phone, you dial 863-409-9372. Matthew answers, he goes, how can I help you? You tell him your problem. He's your friend, you know him. Why would you not have an agent that you work with every single day? Any of these situations right here, you need guidance, you need support, and Matthew Clements and his team at Robin's Insurance are there to provide it. You should call him today. I'm gonna put that number down one more time. That's 863-409-9372. Call Matthew Clements today. It's a neat little twist in the whole thing. Now you're actively promoting the restaurants on top of the fact that you're actively promoting the restaurants, you're doing more than you're supposed to be doing.

01:06:20And on top of that, to add a little bit more flair on the cake, is with Shared Spirits. He's partnering with restaurants around town, getting his stuff in to restaurants, and he goes, hey, you know, so-and-so now has Shared Spirits. Why don't you go out there and film content? So I did that for Green Hills Grill. I was like, hey, I wanna buy you a drink. Just download the Shared Spirits app and I'll buy you a drink. Simple as that. So not only is the content working with Shared Spirits, it's then gonna work when I take a photo and put that up on the public board. So it's this giant web of just helping the community in the best way. How cool is Shared Spirits? It's so cool. I don't know if you guys know about Shared Spirits, but I'm partnering with Justin also, and I've known Justin for years, and he's one of the most amazing guys. Used to be with Empire. But he started this thing called Shared Spirits, and it's just an app. So it's not even an app, it's a webpage. Yeah, web application. It's a web application. So all you do is you go to SharedSpirits.com and you sign up for it, and then people can start sending you drinks.

01:07:25Yeah. And if you can go to, there's all these partner restaurants on there and you can walk into the restaurant and somebody sends you a drink. It's already paid for. The tip's already included. You just go, hey, I wanna try this drink. And next thing you know, you've... No check, no nothing. Nothing. Here's your drink. It's already all included. You just get a free drink. So you can send people drinks all over town. If you're like a liquor brand, you could probably send Jessie a bunch of drinks to send to her friends. Exactly. Right? Yeah. There's a lot of neat ways that people are figuring out how to market and how to share and how to build community. And you're right in the middle of all of them. It's fun. I don't really know the exact word because my brain is just spiraling. Every day of trying to figure out what can I do today to keep the community connected? What would I do today? Will that work for tomorrow? And it's just this world of, okay, if I help out this person, will I actually help out 10 other people in the mix?

01:08:26And that's what I want. Is if, okay, if I help out shared spirits, well, then I'm gonna be helping out all these other restaurants and I'll be helping out people who view the content and figuring out, hey, where do I go? That's the biggest part. That's what I'm trying to do. How long do you think we've been talking for? Oh gosh, I don't know. I could talk to a fly on the... 10 minutes. Right, close to an hour. Yeah. I told you, it just happens like that. You just sit down and start talking and then you're like, oh shit, we're at an hour. This is it. That's the hour. So we got a couple minutes left and then we'll let you go do your thing and then we're gonna talk after this because I see some definite synergies with NARA and working with our members and how can we focus on individual neighborhoods and I wanna build up like all these different neighborhood restaurants that we're working with right now. Right now I'm thinking about The Gulch. Because we've got St. Vito's for Cacheria. You've got Arnold's right there. We've got a Cletus that's about to go in working with Mais de la Vida.

01:09:27We've got some... All these restaurants are like right there and can you do like... We're talking about The Gulch and then go visit like four restaurants to like show people because there's all those condos right there. There's all these things. Like these are the local restaurants in your area. I mean, there's so many restaurants that go up every day that I don't think anybody can discern which ones are locally owned and operated. And so to say certified, locally owned and operated, this is Michael Hanna with St. Vito's for Cacheria and this is a Svencion Pizza. Have you been there yet? I've not, no. Oh my God. That he makes focaccia bread pizzas. So he makes focaccia bread from scratch and then he makes a pizza out of it. Oh my God. And they're like this and they're huge. Content. It's that wow factor of like, this is a slice of pizza. Like, oh no, this is a... And he has all kinds of other really... And the inside of it is gorgeous, but it's like tucked away and it's like in this little area.

01:10:29It's right in The Gulch and it's amazing. I love to shout him out and do all that stuff. And if you haven't gone to St. Vito's and you're listening to this, I don't know what's wrong with you. You need to go eat there because it is amazing. But no, Cletus is about to open right there in the corner where the old party foul used to be. Oh, yes. And there's a Cletus in Bellevue. Been to the one in Bellevue yet? Uh-uh. The Cletus in Bellevue is the coolest place. There's also one in Elmhill Pike, but the Cletus in Bellevue is like the coolest restaurant, like 80s and 90s memorabilia style everywhere. The burgers are dynamite, but like just the whole... You need to go shoot. Okay, I'm adding that to my list. You need to go to Cletus in Bellevue and you need to go to St. Vito's focaccia. But like, can you focus on like neighborhoods and do something like that? Which is perfect because I can always pair that back with real estate. 100%. For the homes that are selling right next to Cletus. Yeah. Right, that's exactly it. Or coming soon.

01:11:29Yeah. He did the best little video, Shane did. Shane Nasby, who I'd referenced from Honeyfire, now owns Cletus. Okay. It's like his uncle's name was Cletus and they made the bet. He does Smash Burgers and they're really unique names. He's also a partner in Jambox. Okay. Is there a Jambox yet? There's one in the... He does the food at Fate La Force Brewery and there's a Jambox in Franklin right off of 96 that's like Jambox, like a boombox. It's like old 90s nostalgia. But like they have like jams and stuff on there. Their sandwiches are delicious. Really good. There's some really great... We have some synergies here. We're gonna get you into some really neat places. Certified logo, Tyler Lektanski is the owner of the one here in Franklin and he's an old Jay Alexander's guy and he's been on the show. He's great. So the last thing that we do, and I don't know what else we could do this for hours. We do the Gordon Food Service Final Thought.

01:12:31So whatever you wanna say, you get to take us out. Anything that you... And hopefully I gave people answers if they had questions about what a content creator does and how you do it. I think people have a decent idea of where you came from, what you're doing, how you might be able to help them. How would people get a hold of you? Anywhere over Instagram, TikTok. My phone number's out there. That's not an issue just due to real estate. That legally is I have to have my phone number out there. So send me a text message. Send me an email. What's your phone number? 303-319-3617. And then it's Jessie Tigges. Realtor at gmail.com. J-E-S-S-I-T-I-G-G-E. What's that? J-E-S-S-I-E. Oh, J-E-S-S-I-E. I even misspelled your name three times. How did I do that? That's okay. Well, see, this is good. You can correct me. J-E-S-S-I-E-T-I-G-G-E-S.

01:13:31Realtor. And I'm gonna attempt to spell realtor because I'm... Realtor. I know. Yeah. Realtor on TikTok, on Instagram. Send her a DM. Hey, look, we'd love to have you in our restaurant. Do a video, love to meet you. I'm sure you'd love to just go meet some restaurant owners and see, like, just take a meeting and learn about why their restaurant is a pillar of the community. Yeah, and usually when I do that, I make a TikTok right away. It's just so easy. Yeah, reach out to her. She's growing every single day. You can see she's motivated. She's out there building this thing. This is really cool. And like I said, it's a really unique way to find people who want to learn about the community restaurant. So if you're a big chain and you're going in somewhere, that's maybe not the thing, but if you're a great local community restaurant, she wants to highlight you. Yes. Did I get it right? Local. Local. Yeah, locally owned. Locally owned and operated. Sure, why not? The Gordon Food Service Final Thought is where you get to say whatever you wanna say.

01:14:35You get to, you're speaking to the entire audience. This is your time to just say, whatever it is that you wanna say, you get to take us out. So. Oh boy. Go. Well, I would say first off, you don't know what you don't know. And if you can meet people who will help guide you, that's the biggest part. If you can go out every day and just keep putting one foot in front of the other, you're gonna get so far. Don't give up if something doesn't work out right away. It might not work out 10, 20, 30 times, but maybe that 31st time, it will. And that's the big time. Same thing with social media. If you're posting about your restaurant, post, post, post, because maybe it's that post you didn't post that next day that could have gone viral. And make friends in the community because your friends are your biggest broadcasters. They will do the work for you. I love it. Great job.

01:15:35Yes, it's beautiful, beautiful. I had a random stat the other day that like 99.4% of podcasts never get to the 11th episode. Wow. Right, so everybody has a podcast. Yeah. And they're like, oh, I'm gonna do a podcast. I've been to parties. People think I'm funny. We could just talk about it. And then after they get through like seven or eight of their friends, and then you have to like record these things and edit them and produce them and write all this stuff out and send it out there. You're like, I have like a job and a family. Like I can't do this shit anymore. This is really hard. And they just give up because it's like, I told all my jokes. I told all the things that I, all my party tricks are done. I have to go create new ones now. It's really hard. But if you stay at it and you keep going and you challenge yourself, you never know. You never know when that one big episode's gonna come out or what one thing that's gonna happen or somebody's gonna resonate.

01:16:35For me, when I look at that, it has nothing to do with numbers. Honestly, it has nothing to do with like, it's that one idea that we may share with somebody that may turn somebody's life around. I'm a sober guy, right? So it's me up here having fun. It's one person hearing one thing that we may say that might, I don't know where people are at in their head, but it's that one thing that might make somebody feel good inside or may make them wanna live another day or it might make something. Somebody might hear something and go, you know what? I felt alone and I don't anymore because I just heard this story about a guy who lives right down the street from me who's going through the same thing and he's doing okay. Like, I can make it. Like that's for me. You never know who out there is listening to something that might identify and go, okay, I can do this. And that is my entire motivation for almost everything.

01:17:35Yes. So I love what you said. Thank you. There you go. Thank you. Jessie Tigges. Yes. She's a realtor. She is a content creator. She is keeping her dad's business alive and she's identifying mistakes in accounting and she's doing so many things. You're a bright shining star in our little city here in Nashville. Thank you for everything that you do and thank you for joining us today on Nashville Restaurant Radio. Thank you so much. Big thank you to Jessie Tigges for joining us on the podcast. Again, all of her information's there if you wanna get a hold of her. I thought it was really educational, really fun. I just enjoy talking about all of those things and just what a great time. Thank you for listening. We've got some amazing episodes coming up very, very shortly. The next one is with Matt Ramis. He is the owner at Common Ground, not a coffee shop. You will see this.

01:18:39And then we will have the B-Hops interview with Brad and Bryce and Hopkins and Ollie from B-Hops, the new place, former Titan All Pro. That's gonna be a lot, a lot of fun. Thank you guys for listening. As always, we hope that you are being safe. Love you guys. Bye.