Katie and Memo Murillo

00:00Welcome 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. We are powered by Gordon Food Service. My name is Brandon Styll and I am your host. We are going to be talking to Katie and Memo Morillo today and they are the winners of the best Mexican restaurant in Middle Tennessee as voted by you, the loyal listeners of Nashville Restaurant Radio. We had over 5,000 votes in this contest, 64 Mexican restaurants.

01:04I know there were 10,000 votes. I apologize, 10,000 overall votes. There's a lot of votes out there, y'all. And so we get to hear kind of their victory speech. We get to learn more about what they're doing. September 16th, today is Mexican Independence Day. They're throwing a party tonight and you are invited. I will be attending, we will be presenting them with a plaque, like a special trophy for winning this thing and we'll be presenting it with net checks. So let me tell you about Lauren Demaine and Anna over at Net Checks. They're amazing. First of all, I'm going to give you her number. It is 615-319-9200. If you're just one of those people like, say no more. I need to call her. That's her number. I'm going to say it again here in a minute so you don't have to write it down yet. But when we had this idea, they were all in and they're like, yes, let's do that. It sounds fun. We'd love to promote Mexican restaurants. We'd love to promote restaurants in general and let's get a conversation started. Net Checks is one of those companies that it's tough because it's like, is it the sexy company that everybody wants to talk about?

02:07But you know what? Payroll and taxes, time and attendance, benefits administration, all that stuff is part of running a business. And it's all a vital part of running a business. And if you don't know the people that help you do that, if you don't have a company that has an all-in-one solution, I ask you to look into Net Checks because you need a guy. You need a person that you can call that's going to help you. And that is what Lauren Domain does. Recruiting, onboarding, reporting and analytics, human resources. If you don't have a human resource, if it's just like, oh, our managers do that, they can help you. They can help you with your human resource. You got one restaurant, you got two restaurants, you got 10 restaurants. They can do that. Performance management, like I said, benefits administration. Simplify your employee benefits experience. Do you need a 401k? They do that. They can help you offer that. Payroll, taxes, time and attendance, recruiting, onboarding. They have all of these things as a single source through one website at Net Checks. That's N-E-T-C-H-E-X. They've been an amazing partner.

03:09And I'm honestly so proud to work with them. They're just great, amazing people. Lauren Domain is the person you need to call. Let me give you her number. This is the time you want to write it down. Okay, go get a pen. I'll wait. Okay, now you have a pen. Wonderful. Pull up your phone, whatever it is, add her to your contacts. Lauren Domain, L-A-U-R-E-N-D-E-M-A-I-N, 615-319-9200. If you have any questions about any of things, just call her. She'll be happy to answer any question you have to tell you all about Net Checks. Now, there is another company I want to tell you about. And this company is called Poached. Now, Poached is headquartered in Portland, Oregon. They're founded in 2011 by hospitality veterans. More than half of us, them, spent time working in the hospital industry, and most of them still do. They're amazing. So if you're looking for employees and you're tired of your standard, hey, I'm going to go to Indeed or whatever else you're using, these guys are hospitality professionals.

04:15Hospitality professionals. They're the nation's top jobs marketplace for the hospitality industry. There's innovative on-demand staffing technology and permanent hire solutions. Poached gives employers the flexibility and control needed to decrease labor costs and increase productivity. Poached is built by industry professionals for industry professionals. And here's the coolest thing about Poached today, right now. It's free. It is absolutely free to anyone in Nashville who owns a restaurant who would like to place an ad for employment for the month of September. So you're halfway through, guys. September 16th. You need to go today, right now, go to poachedjobs.com. What you can do there is you can post your job for free. This is an amazing opportunity, guys. Think about if you were able to hire two or three people just at the end of September and it costs you nothing. So get on there, play with the website, sign up. You don't even have to put a credit card. Just get in there, place a couple ads, get some people, get some people in the building and keep them.

05:22Go listen to my episode with Jim Taylor. We talk a lot, a lot about this. But I'm so excited to be talking more about Poached. We're going to have them come on the show and tell you all about their hiring strategies, techniques, things you can do. Go to their website. You can sign up for their newsletter where they're giving you tips and tricks. Poached is really doing amazing, amazing things. So today we're talking with Katie and Memo Murillo. And I will be there tonight at Memo's for the event. If you are there, please come up to me and say hello. I would love, love, love to meet you. And I would love for you to go try Memo's, the best damn Mexican restaurant in the entire middle Tennessee. Boom! That's what I'm talking about. All right, guys, let's jump in right now with Katie and Memo. Very nice. So excited to be here today, guys. You are the winners of the first ever Nashville Restaurant Radio Bracket Challenge.

06:30We partner with NetChex. I don't want to say it's the Nashville Restaurant Radio and NetChex Bracket Challenge. And we had 64 Mexican restaurants from all over middle Tennessee. And you guys, you guys took it by like a landslide. You guys beat La Hacienda in the final. How's it feel? Good. It feels awesome. Yeah. It feels that hard work pays off. And your community, you know, you guys had got some messages. You guys posted that you won. Your community is responding. Our community, it's a great community, Brendan. Our community, it's just a very, very special city that loves us and loves, you know, true stories like our story and hard work and dedication and, you know, just the whole Caputo. Go ahead, Katie. I think our community was really excited to be a part of something that they could win at.

07:33You know, we're a suburb outside of Nashville. We don't get all the love that a lot of the Nashville restaurants do. We're in the suburb. We're in Mount Juliet. And so I think our community was really excited to be a part of something that they could be like, yeah, Mount Juliet won something. Thank God, you know. Yeah. And they were proud. And it made them want to get more involved. I think it's fun to see a community rally around something. And, you know, I think that's, I just interviewed a couple yesterday who own Flora and Fauna, which is just a little coffee shop in East Nashville. They're a young couple and they met in a coffee shop and they got married. And like they've got a kid and they've opened this coffee shop. It's like really the American dream. But I'm like, it's restaurants like yours, like the Flora and Fauna and like memos that kind of help create the community. This is where people come to celebrate things and to break bread. This is part of the community. So winning this isn't just a win for you guys.

08:35It is also a win for Mount Juliet. That is correct. That is correct. That is correct. We, our city, it's just a great, great special community and great city that, you know, loves the American way. Yeah. Well, your story, I listened to your, you guys were on the show in April of 2000, was it 21? 21, April 2021. And man, I forgot like how awesome your story is. I mean, I kind of didn't, but I kind of did. I was kind of listening back to it. If you, we're not going to go through the whole story again, but we're going to go, I'm going to tell people they need to go back on Nashville Restaurant Radio to April of 2021 and listen to the episode if you want to learn more about you guys. But man, what an amazing story. Of hope, of triumph, of hardship, the story about you kind of raising your family and being a kid, 15, three jobs, hustling to do all this, send money back to America.

09:44I remember I was like, wow, I don't know. I just, there's a special place in my heart for that. And I mean, again, I'm excited to see you guys win. Thank you, Brendan. Yeah. Last year when we talked, we were flooded. We were coming out of COVID, the tornado had hit. And then we were flooded. And so there was a lot of courage to continue to move forward and courage to reopen and get back to work and to be able to serve our community here in Middle Tennessee and Mount Juliet especially. We have overcome all of that and we're still here. And I think that's also special. It's incredibly special. So what's been happening since then, you guys? This is a good time to catch up. And I also, before we catch, I want to catch up, but I do want to go ahead on the front and tell people today is September the 15th. We're doing this live, live on Facebook and YouTube because tomorrow is the big day.

10:45Tomorrow is your anniversary. Yes. How many years is it tomorrow? Every 10 years. So tomorrow's your 10 year wedding anniversary? And it's my 17 year wedding anniversary and it is Mexican Independence Day. Yes, it is. And you're throwing a party. I love it. Tell us about this party that you're throwing tomorrow. So we're going to have a band here at the restaurant. We're going to play some traditional music and we're also going to have a very traditional foods that we ate on this day around family and around, you know, our loved ones. So it's going to be a five course meal. It's just going to be remembered in a tradition that we do back in Mexico on this day. And so I'm very excited to do this on September the 16th and truly, truly tell everybody that Cinco de Mayo is not Independence Day.

11:54So September 16th, it is Independence Day. And that's when we celebrate our independence. Why don't more Mexican restaurants do something on September 16th? That I don't know. I think that a lot of restaurants do whatever brings them money or brings themselves. And on our part, I want to do what we did in Mexico and what we do in Mexico on this day. Not just what brings me money and what brings me business, but also my goal is to educate people and educate our city on truly Mexican culture. Yeah. It's not just the food. It's not just the drinks. You also have to bring your true culture and show who you are. So tell me about that. What is your true culture? Who are you? What are you going to bring food-wise? Let's talk about it.

12:55So where I'm from in Michoacan, it's a farm land for the most part. Your father was a farmer and you're a farmer. My dad was a farmer. My grandpa was a farmer. All of our several generations of farmers. We talked about this in our last interview that when you grow up a farmer and you grow food, your respect for every ingredient grows. We do. Sometimes we have to wait for the rain for a week, praying that we were going to have the rain. And so you have to have faith to farm that way. You have to have faith on everything that you do because you have to put a seed in the ground without the rain. And so you have to kind of know the weather. And the main thing is to have faith on what you're doing and truly believe on what you're doing. So as we get to this party, traditional food, what are we doing? So we're going to have tamales. We're going to have chicken tamales.

13:57We're going to have tostadas, which is very traditional where we're from. And then pozole. What is that? Pozole is hominy. Pork. Pork is very traditional and it's... Pork is... Everybody is pork where we're from. So it's hominy and it has radishes. It's like a soup. Yeah, it's like a soup. Okay, perfect. Well, I'm going to be here tomorrow night. So I'm just kind of getting excited about it. If you're coming, I'm like, what are we eating tomorrow night? Hell yeah. It's going to be delicious. Memo's tamales are very, very full of meat and plumpy. I like our little tamales. They're like good size. Full of meat and plumpy. Yes, yes, yes. Bursting with flavor. Yes. One of the things that goes with these meals is that the tamales and the pozole and the tostadas, they're made to serve a lot of people.

15:02So when families get together, Mexican families have 10 siblings from one side, 20 from the other side. So it's a big old party. So you have to have foods that can sustain everybody. Which the tamales, it's a meal that serves a whole lot of people, also the pozole and the tostadas. I'm getting hungry. And then we're doing dessert. We're going to do chocoflan, which is a chocolate cake with flan on top. Yeah, so it's a chocolate cake, chocoflan. It's one of my favorite desserts that I love. So I was responsible for that. And then we've got some zero proof cocktails tomorrow night. Yes. And then we have some regular cocktails for tomorrow night. Yes. If you're one of the drinkers, that's awesome. And if you're a non-drinker, that's awesome. You're in good hands, too. I like a good zero proof program.

16:03I think that that is a huge thing right now that's starting to hit Nashville and come through Nashville. And so most of our cocktails can be made without alcohol. Memo doesn't drink. And so it's been a great way for me to play with cocktails, whether they're zero proof or alcohol. You know, there's different types of restaurants. There's restaurants that you have like these restaurant professional people who typically wear suits. And they say, we can put a restaurant in here and we can make it work. And we have systems and processes. And they look at a profit model and performance and all of these things. And that's part of it. But you guys, I think you focus on the heart of this industry. And you go, we're going to do the right food the right way. And that's the basis for your restaurant. And then we're going to focus on our community. And I use the term nourish. I've used it a few times in the past few episodes. Just like when you nourish somebody, like you're malnourished, you're weak.

17:05And there's just a full thing. Like when people leave here, I feel like they're nourished. Like it's not a, oh, you just came here to eat. Like I drive to McDonald's if I want to get full and I can eat. I'm not nourished. There's nothing about that. I'm not learning anything. There's nothing. But here I'm, I'm immersed in a culture and I'm learning. It's not just I'll have combination number four. Great. Like this is a whole different, and that's the thing I want people to understand when they think about memos, which is why you were voted the best Mexican restaurant in middle Tennessee, not Nashville. We had Murphy's bro. We had Hendersonville. We had Mount Juliet, Hermitage, Nashville, West Nashville, Bellevue, Dixon, Columbia. We had Columbia on there too. I mean, this was a true middle Tennessee. You guys were voted the best Mexican restaurant in middle Tennessee for a reason. We love and we nourish our people and our community. Yeah. I mean, and that that's the thing that I want to share with people.

18:08It's one of the reasons I wanted to come in here. I want to do a live interview with you because if you haven't heard of memos, if you're like, what is memos? Maybe you heard them on the podcast a year ago, year and a half ago. I wanted to bring this back and go, why did you guys win the best Mexican restaurant in the whole damn middle Tennessee? It's because you're doing it the right way. You're doing authentic food. You're utilizing your culture. You're educating people in your culture. You're celebrating Mexico's Independence Day. You're closing the restaurant. It's but you can rent. Do you have any tables available? We have three. Okay. So there's three tables available left of your entire restaurant. You can buy a table of four. You mean to say that? It's 200 bucks. So $200. You can come tomorrow night, celebrate Mexico's Independence Day, live music, traditional music. Is there going to be dancing? There's not going to be dancing this time. We can always create dancing. We can always create. Yeah. Memo's going to get up there. If the mood strikes you, I'm not going to stop you, right? All right.

19:09I like it. We're going to, I'm going to, I'm going to like to start like a, I'm going to do it. We're going to do a dance tomorrow night. We'll have some dancing. Yeah. He's like, no, there's going to be dancing because I'm, I'm watching you dance. The six foot six dude with no rhythm is going to be the guy out there. It's going to be fantastic. Nobody's watching. So if you want tickets for tomorrow night's event, if you're going to be in Mount Julie, if you're not going to be in Mount Julie, there are only three tables left. It's $200 table. It's $50 a person. That is a very reasonable price. When do you get to go out to eat like and do a five course meal for 50 bucks? Right. And celebrate live music and the whole thing. Like, wow. Okay. Have good parking. Yeah. And there's free parking is right there. And we're looking at parking lot. You got tons of parking. And zero proof cocktails. And zero proof. So what are cocktails? Cocktails aren't included in that. They're not. Okay. That's just the food. Okay. Perfect. The food. So tell me, how would I buy these tickets? You can call the restaurant. You can email us, go to the website, shoot us an email.

20:10We take the payment over the phone and give us your name. And when you get here, the host will get you to your seat. Nice. It's like a well-old machine. We did the same thing for Cinco de Mayo. Because everyone loves Cinco de Mayo here in the States. But we really wanted to do the Mexican Independence Day to start teaching and educating people the difference between Cinco de Mayo and Mexican Independence. Because so many people do believe that Cinco de Mayo is Mexico's Independence Day. What is Cinco de Mayo? The fifth day of May? Yes. It's a little bottle that Mexico went against French. But it was only on Puebla. On the city of Puebla where that happened. So mainly people from Puebla celebrate that event on Cinco de Mayo. Anywhere else in Mexico, truly, we don't. But everywhere in America does. In every part of America. You know why? Because we can go get wasted. It's like St. Patrick's Day.

21:12America adopts the holidays from other countries where you just get blackout drunk. Amateur night. It's amateur night for sure. That's the night my wife's like, we're not going out at all just because she's afraid to be on the roads. She's like, I'm not even going to be on the roads. Which I love ride shares that they've almost stopped that. So that's the best part about Uber and Lyft. Yes. So wow. Okay. So I said I wanted to talk about what you did here. I want to talk about this event. What's happening tomorrow night. I want to talk about September 16th. 10 years of marriage for you two. Yes. Wow. I want to talk about what happened after we talked. So you were in the flood and then you reopened. Tell me how life's been. Catch me up. So, you know, after we opened, after the flood, we rebranded in the middle of the COVID and all of that. But it's been our community and it's been giving us a lot of support.

22:14And so it's been busy. We just launched a new menu with new items like mollusks and cochinita pibil and a lot, you know, more traditional stuff. And so people are very, very, very receptive of it. Some of them are very receptive. Some of them have questions. Some other people, they just miss their chimichangas, which we don't have. You got rid of the chimichangas? We did. That's ballsy. It was. I like that. But our brand is about Memo's recipes, Memo's grandmother's recipes, and the things that Memo grew up eating. And so to stay true to our brand, chimichangas aren't part of that. Unfortunately, there's a place in the market for it. And I'm glad people can go other places and they're willing, can get their chimichangas. Unfortunately, we're just not going to have it here. I'm so in love with what you just now said. Oh, it takes guts. I mean, to own a restaurant and to take something off the menu that the average person likes, like we're not the average restaurant.

23:14That's not what we're doing. We're elevating and we're educating. So that's awesome. So excited about that. With that being said, people like it and some other people don't like it. People that they're on board, they're going to try what we have to offer. But like Katie said, the sun shines for everybody. And so I'm just very proud of who we are and the things that we're doing. And I'm very proud of Katie for all that she's doing and all the hard work. Katie's a badass, by the way. Can I talk about your wife, how awesome she is? She's just the soul of this business. Without her, it would be very difficult for Memos to be what it is. I'm just grateful for Katie and our team and our staff and our city.

24:18I'm grateful for you, Brandon, for what you're doing. I'm just thankful for this country that has given me all these opportunities and all these dreams and it's just a great place to be right now. I feel extremely lucky and extremely grateful for you being here. And just when Best Mexican in Middle Tennessee, we won an article on Edible Nashville. Edible Nashville, yeah. Isn't that a better place to live? There's so much anger and there's so much people getting so mad driving into work. Just hearing you talk, your perspective on things is so much towards a perspective of gratitude. Finding gratitude every day is something that I would recommend everybody try and do.

25:23Just stop for five minutes. Even if you're having a pretty shitty day, just stop and go, I'm in an air-conditioned building right now or I'm on my way to work. I have a job and I'm going to a place. There's little things that you can find gratitude in. I have a car or I don't have a car, but I'm going to get to work. There's all these little things you can find, but every time I've ever talked to you, you're just positive. You're positive, you're hopeful, and you find gratitude all the time. You're humble. I just love that about you. Thank you, Brandon. When we grew up with my grandpa and being a farmer, like I said, you have to have faith on putting a seed on the ground and expect that seed to grow. Then you can eat out of that seed. We live in a place that is the best place in the world. I think that sometimes we forget that.

26:24I think that this country will allow us to be who we are. Look at our restaurant. We bring our culture and people accept our culture. You will not find anywhere else what you find here. I'm just grateful to be here. Katie, you still here with us? I am. I'm just listening to my wonderful husband. How are you doing? You're kind of back of the house. You're kind of front of the house. I kind of see what you do, the social media, right? I do. I help out. We do have a marketing company, but I help out. We put ideas together and they put it up. How's your life been since you've reopened? Tell me what are some of your challenges? What are you going through? What are your joys? So we, after the flood, we reopened. We had a good staff turnout for our reopening.

27:28Everyone that closed with us, the flood reopened the flood with us. So we maintained all of our staff, which we were truly blessed by that. And then with this new menu, new cocktails, I've cooked up a few things for the fall and then for summer and spring. Memo and I relocated to the city of Mount Juliet. So that was a huge blessing to be able to get close to where we worked. Where were you living before? Almost in Nolensville. So we were in 24 and Laverne, right in those tri-counties back in through there, Caneridge area. And so we, for 10 years, had been hoping, wishing, and praying that we could get to Mount Juliet. And when the timing was right, the timing was right and we were able to move out here. So we're glad to be closer. We hope to extend our hours at some point, but have not yet. We've only been moved since May.

28:31So we've still got to figure out if we're going to try to open earlier or not. Our customers would love us to be open at 11. I saw that you guys open at noon every day. We do. I was like, why noon? Yeah, that's just, it's just a time that we picked during COVID. And then with the flood and everything and us living, you know, 30, 35 minutes away from here and traveling back and forth, it just seemed to work and to keep those hours. So we hope to open up, but we need a little more time to get situated and settled. But I've worked on some cocktails, did a couple of new cocktails that I had been had in my pocket for a little while and wanted to share, got the courage to do it. So we did a tamarind margarita this year where I made my own tamarind syrup and with a tahini rim and then a little tamarind stick type thing. And people were really receptive. It was an opportunity for me to teach people what tamarind was because tamarind is something that is widely used in Mexico.

29:32It is a pod and it comes with little seeds in it. And so you open the pod, you scrape the seeds out, you get the paste, and then you make a syrup out of the paste. The flavor profile on that is going to be like an apricot, a date, or a fig. So it's going to be really fresh and citrusy and refreshing. And I was really nervous about it because no one knows what tamarind is. It's something that no one ever thinks about. Where do you get your tamarind? You at K&S Market or something? Yeah, well, through our vendors. But yes, you can get the tamarind pods there. You can get tamarind paste that's already made. But I'm a little geek, so I wanted to make it myself. You got to do it. I like the hard road. Like give me the four-wheeler to go through the mud instead of giving me the Mercedes with my top down going through a nice smooth road. I like the rough stuff. So I did that. We did a watermelon margarita, which was something I had wanted to do for a while. But a lot of people do them. So I was like, they're so good, though.

30:34They are. Love a good watermelon, anything. And we were doing watermelon agua fresca and tamarind agua fresca to kind of complement the zero proof and the alcohol one. So we did those hand-in-hand. People loved them. They were very receptive. I did a peach mule for summer, which we're getting ready to switch to fall. But I'll tell you about that in a second. But the peach mule I had had for a couple of years, and it was the number one drink that was returned back to the bar. Really? It was. It wasn't peachy enough for people. And so I loved this drink, and I just could not part with it. I was like, I love a good mule when it's hot outside and peaches are perfect. And so at the beginning of the year, I sat down with a couple of my vendors and I tried 30 different peach liqueurs. And I found the perfect one. 30? What is it? Peach liqueurs. 30, yes. 30. I know. It was painfully painful to get through.

31:34It was like torture, like drinking 30 different peach liqueurs. I didn't even know that there was 30 different peach liqueurs. Yes. So I sampled a ton, and I found the one that I thought was good. And people loved the drink. So it was like a success. It was like, again, determined that I was not going to take it off the menu. I was determined to find the right product. I was determined to taste all of this and muddle through. And it turned out to be a good drink. So it's delicious. And then for the fall, we're doing an apple cider margarita. I'm going to do a really cool sangria, a fall sangria. Always have a gin and tonic on the menu. So we're gearing up for that, which will be in a week, week and a half. Nice. So we'll get through Mexican Independence Day. We'll get through your big party. And then what do we have to look forward to, guys? Because you have this big thing. Well, you have your fall menu coming out the week after. Yep. That's pretty fun. And then we also have our Day of the Dead event, which normally sells out. Is the day after Halloween?

32:35No, it is November 2nd. OK. It's actually two days. It starts on the 1st, ends on the 2nd. One day's for the children, one day's for the adults. But we like to celebrate November the 2nd. Because that's the traditional day that everyone celebrates. But yeah. And then on the new menu, I'm super excited. We have a rotating mole. So we're always going to have a rotating mole on our food menu, which was highly requested by several of our customers. They would come in and we wouldn't have mole. And so Memo and I went back and looked at the numbers and said, OK, I think it's time to bring on mole. And it's done very, very well the last week. I love it. I can't wait to try it. Yeah. The mole is really good. Hardest part about doing interviews in the morning, talking about all this food when you're hungry is like, OK, let's go. Is it coming out now? Do we get to eat it now? What is this? I'm sure Memo's got something back there cooking up. I'm definitely going to come back and definitely going to do this.

33:37And I'll definitely be here tomorrow night. Yeah. It's going to be a good time. I'm so excited. And the Day of the Dead event is our largest event. It normally sells out within 24 hours. This will be our third year to do it. We have the dancers. We'll have a band. We have five courses again. We get to paint our faces and have our staff's faces painted. People come dressed up. People like it. It's a big deal. People really enjoy it. Are you selling tickets yet? Not yet. They will go on sale once we iron out the food menu. The food menu is always the first thing that we iron out. That way we can make sure that if anyone has any allergies or anything like that, we can accommodate. And how much you need to charge, too. I think you can identify what you need to charge based upon food changes and cost every day by the hour. It's crazy. And then the overhead from the band, the dancers, videographer, photo. So what you need to do if you're out there, you need to go follow Memo's on all the social medias because the day that goes on sale, you're going to want to buy tickets because it's going to sell out quick.

34:40And that is a fun, fun, fun day. Guys, I can't tell you how excited I am to be here tomorrow night. I can't tell you how excited I am that you guys won the first ever bracket challenge that we've done. And we will have a presentation tomorrow night for you. We're going to be giving you a plaque and the whole thing. I can't wait to do it. There's three tables left. Your phone's ringing around. It's probably somebody right now calling to buy tickets. I'm telling you, they're watching us live and they're like, we got to go get tickets. And it's going to say it on the voicemail. What to do and all those things. So yeah, clear communication. All right, guys. So final thoughts. We have the Gordon Food Service final thought every show that we do. Whatever you want to say, as long as you want to say it, Mike is yours. Brandon, thank you for doing this interview for us. I appreciate you and everything that you're doing. I want to thank our community for Bordena's best restaurant in middle Tennessee.

35:44I want to thank the people of Nashville that also vote for us. I want to thank the people of every city from Columbia, Montfriesboro that have vote for us because I know that it's people in there that they have vote for us. And so every single person that took the time to do that, I appreciate and thank them. I want to thank our team. I want to thank our customers. Our team has helped us get to this point. We've got some great, great, great team members and a great community. And I just appreciate that. I'm ready for anyone that wants to come in and have some cocktails and have some mole this weekend to come on in and join us. It'll be a good time. People coming in. Do you want them to ask for you? They want to. Hey, I heard you're a national restaurant ready. I just want to meet you. You guys like that kind of thing? Or don't do it. We don't mind, Brandon. We don't mind. We don't mind talking to people and just sharing our story and just meeting people.

36:45It's a great thing for us. Katie and Memo Morrio. Morrio. Morrio. Got it, man. Morrio. I'm working on my tongue, girl. I got that. You got this. You guys are like my two favorite people in the city. I can't be more excited for you. I can't wait to see you tomorrow night on my anniversary, too. We'll be celebrating our anniversaries together tomorrow night. We talked about this two years ago on our show. It was April of 2020. We talked about, hey, let's do something on September 16th. It's Mexican Independence Day. So now we actually get to do it. Yay. This is pretty cool. It is amazing. Thank you so much, Brandon. Thanks for all you do for the restaurant community. We appreciate it. Hey, you guys are the best. You're the best. Thank you. Thank you. I don't know if you can say that there's too much love in the room, but those guys are. They're my favorite. I have a lot of favorites. Jen famously to me said you fall in love with everybody when they come in here. You just like you fall in love with them and wait until we get into our interview with Julian and Hunter from Flora and Fauna because I fell in love with them.

37:52They were just so amazing. Just the nicest young couple. And I'm just made me hopeful for our future. So stay tuned this weekend. Hopefully we'll see you tonight at Memos and I'll be posting about it. Maybe we'll go live for a little bit and show you some of the food that we're going to be eating. And we got Randy Rayburn on Monday. That's going to be a fun, fun interview. Chad Mueller later on in the week. We've got lots of interviews that are just like coming at you. We're going to be just throwing them out there. Like I said, we're doing two interviews today, two of them out there today. Go call net checks right now. Lauren Demaine. If you didn't write that number down earlier, that number is 615-319-9200. And then go to Poached. Guys, Poached Jobs. They are the hospitality professionals and it is free for the month of September. I don't know why you're still listening to this and you are not at poachedjobs.com figuring this thing out because that's what you need to be doing.

38:54They're amazing. Hire better, hire faster and get hired at Poached. Hope you guys are being safe out there. I love you guys. Bye-bye.