Latest / GAIN Momentum / Intuitive Luxury at the Pinnacle of Las Vegas | with Aleksandra Kotle
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- GAIN Momentum episode #79: Intuitive Luxury at the Pinnacle of Las Vegas | with Aleksandra Kotle === Adam Mogelonsky: Welcome to the GAIN Momentum Podcast, focusing on timeless lessons from senior leaders in hospitality, food service, travel, and technology. I'm joined today by Aleksandra Kotle. She's the GM of the general Manager, I should say, of Crockfords at Resorts World, Las Vegas. Alexander, how are you? Aleksandra Kotle: Hi, Adam. It's such a pleasure to see you again and chat with you. Adam Mogelonsky: Yeah, it's gonna be a fantastic episode. So first off, just give us some background, Crockfords. Where does it exist within the resorts world? You know, massive casino resort, and what does the brand mean? Aleksandra Kotle: Absolutely. Thank you for that question, Adam. Uh, Crockfords Las Vegas, I truly believe is, is the pinnacle of luxury at resorts for Las Vegas. The actual brand itself, [00:01:00] uh, is uh, deeply. Rooted in British heritage, uh, and is known globally for its elite and luxury experiences at resorts with Las Vegas. Crockford serves as an ultra luxury hotel within a hotel. Uh, it's actually a boutique sized property, uh, allowing amenities, uh, that are within the full scale resort. Uh, we have 332 keys combined, um, that stem from about 550 square feet all the way up. It's to 15,000 square foot in space. So we have large palaces that ca cater to our, uh, 1% of casino base. So we're really lucky to have, um, these amazing rooms. In addition to that, our guests can, um, enjoy private entrances, uh, an amazing, uh, lobby that is elevated and opulent that you got to enjoy as well. And, uh, bespoke experiences and amenities and highly personalized experiences. Adam Mogelonsky: Yeah, [00:02:00] the lobby experience is absolutely. Marvelous. And, uh, you walk in there and it's just, it's a palace. It's palatial in every single way, and it is the cleanest lobby you'll ever set foot in. Like, everything is polished. the flowers, the, the, all the, all the nice little orchids you have there. Everything is so well manicured and maintained. And when I was there, you were there to greet me. Aleksandra Kotle: Yes, I was. Adam Mogelonsky: before we, get into your background, we gotta touch on this because there's a lot of magic that happens with the check-in experience and the arrival is so important. It's the first impression that a guest makes with the hotel, and it just, it sets the stage for everything that comes. So describe the arrival experience at Crockfords from having its own motor court through to that glacial lobby, through to how well [00:03:00] you maintain it, with the, uh, nice cleanliness, the bar off to one side, and also how you ensure that you are in the lobby waiting for the moment that I arrived. Aleksandra Kotle: Yeah, so thank you for that question again. Um, I, I think the arrival experience senses the tone for the entire state personally. And at Crawford's Las Vegas, we start with pre-arrival. The moment you book your reservation, we proactively, our concierge team reaches out to you to. You know, book your reservations to book any special, uh, arrangement that you have. If you're celebrating a special occasion or a birthday. We ensure that every single step of your arrival, uh, and stay is seamless. Um, which means that if you do have a transportation set up with us, I'm the first person that's notified. And if my schedule allows, I, I love to greet every single guest that comes to, uh, c Crawford's lobby. Which then I had an amazing experience to meet, uh, you, uh, and say [00:04:00] hello and, and get you all checked in and, um, get you settled in for this day. Adam Mogelonsky: Yeah. just thinking loud here, the pre-arrival experience, there is a lot of technology that happens under the hood to make that seamless without. Overloading your calendar with having to be in the lobby and basically run the whole hotel from the lobby. So I wanna put a pin in it. We'll touch, go back to technology, but first let's dive into your background because, um, you know, your, your name is Alex, did I pronounce that properly? Aleksandra Kotle: Exactly right. Thank you. Adam Mogelonsky: And you are originally from Bosnia. Aleksandra Kotle: That is correct. Uh, born and raised, uh, immigrated to the United States, uh, in 90, 98 with my family. Um, and just like every other immigrant that has, uh, moved to any other country, started with really, uh, humble beginnings, the. Um, I worked my way up through hospitality, with, uh, deep commitment to service learning, [00:05:00] um, and actual growth. Um, over the years I held multiple roles, uh, within the strip, uh, that were, uh, leadership roles, uh, as well as, um, guest operations, food and beverage, butler service, et cetera. Um, and being part of the, uh, resorts world team and leading the Crockfords has truly been the prop moment, um, and a pinnacle of my journey, a very long journey, um, in hospitality. Um, and it's truly a testament to, uh, the resilience and the hard work, uh, and the opportunity that I was given as well. Adam Mogelonsky: Beautiful. And also, uh, you're a mother, correct? Aleksandra Kotle: Oh, yes I am. Yes. Two beautiful girls. Adam Mogelonsky: So this, uh, the podcast is called The GAIN Momentum Podcast, and a big part of life is career momentum. So there is a very, very timeless lesson that you can [00:06:00] bestow for everyone here in talking about what it's like to have two careers at once, one being crockfords and uh, and hospitality. The other being. A mother. Um, so how do you balance that and what advice would you give for young mothers who are navigating the same life path? Aleksandra Kotle: Oh gosh, it's such a tough question and, um, It is really hard, uh, to be fully transparent. Uh, I have two daughters. One is 10, uh, you know, uh, pre preteen and uh, one is four years old. Uh, two different completely. Personalities and managing both is really hard and my number one priority is obviously my kids. Um. However, uh, the advice that I would probably give, uh, any mother entering in this business or being in this business is to truly give yourself grace, um, and staying focused on your goals. 'cause we do have goals and, and, uh, we, we want more. Um, I. Personally, I think [00:07:00] time management and having a full support system in, in my case, I have an amazing husband, um, and, and a mother. The help and support in any, uh, any possible time and a, and a crucial culture at work that, that allows me to do that. And anybody else? I've been fortunate enough to work, obviously, at Resorts World and other properties across the strip that, uh, you know, value both work and family growth. Um, and it's, it is truly not always easy. but, uh, being present and, uh, at work and home is a possibility. Uh, the support system is truly, uh, the biggest takeaway from, from this conversation and this question, yes. Adam Mogelonsky: Yeah, the, I mean, it's, it is the most timeless of all questions, right. But, uh, family and of course your extended family through, through, uh, through Crockfords and the Las Vegas, uh, team. Aleksandra Kotle: Exactly, and, and having a strong team within, uh, [00:08:00] Crockfords is also, um, a, a blessing as well. Adam Mogelonsky: So you have Crockfords and it is ultra luxury, but I think for everyone who isn't very familiar with the Vegas market is they don't realize the scale of it in terms of just total number of rooms and. The distribution and the competitiveness within that distribution and sales and marketing to fill those rooms. And within that, I'm wondering if you can talk about the level of competition that exists within the luxury market on the Las Vegas strip, and then how you've worked with your team to distinguish Crockfords and really rise above. Aleksandra Kotle: Certainly I, it's a wonderful question. I think Las Vegas is arguably the most competitive hotel market. Globally. Um, as guests, when they do arrive, there is a different level of expectation, um, not just in the entertainment sector, but also hospitality as well. And I think what sets [00:09:00] us apart personally is our commitment to be discreet and provide intuitive luxury. As you witness yourself, the moment you arrive to the lobby, you are greeted with no, there's no crowds, there are no check-in lines. It's a, uh, team members that are greeted that greet you with a smile, uh, and just a warm, a anticipatory welcome. And the, the boutique feel of the property is really what allows us to curate those experiences and make that deep personal connection, um, within the city. Adam Mogelonsky: so this, this concept of intuitive luxury, I'm wondering if you could expand on that in terms of how you make that intuition and a large part of intuition is. Knowing your guests, anticipating their needs, uh, how, how do you make that happen? Can you share some details? Aleksandra Kotle: Absolutely, uh, providing service before it's even asked of you. Uh, it's truly what, what it's [00:10:00] all about. Uh, I, we are lucky enough to have, uh. Bunch of, uh, information rela related to your arrival, meaning departure, arrivals, time of the arrival, your, uh, preferences, your, um, food and beverage preferences, et cetera. And speaking about these, um. intuitive luxury offerings at the time of check-in is really important. So when you check in with us, if you do have a preference of a high floor or if you do not want to be near an elevator, it's something that's, uh, personally discussed at the time of check-in. If you are celebrating a special occasion, uh, we do provide a, um, a complimentary champagne or a drink of your choice at the time of check-in, um, and provide a, A seamless check-in experience by escorting you to the room directly as well. Adam Mogelonsky: All those touches, a lot of them are done by your concierge team, correct. Aleksandra Kotle: That is absolutely correct, yes. From the [00:11:00] pre-arrival standpoint, absolutely. Adam Mogelonsky: So tell me about the concierge team. How many people, what's the tenure of, uh, of the concierge team and how do, how, what's their process? How do you make the team sink? Aleksandra Kotle: Oh my gosh. So, uh, not to be biased, but I think we have the full four most amazing, uh, females within the industry. They are small, uh, but mighty. Combined together with the four ladies, there's probably about 70 years of service combined, which is just truly amazing. Um, three of them are Lake Clay door members, uh, which they have golden lapels, um, uh, golden Keys on their lapels. Uh, the fourth one is currently working on getting hers. Um. They are truly the, uh, connoisseurs of, of, of hospitality, uh, everything from knowing your preferences to arrival, uh, to curating those bespoke experiences and having those amenities, uh, readily available for you. They, they are [00:12:00] the first person and the first contact, uh, when, when you make that reservation. Um. So the ladies truly make an impact every day on the team. And, uh, the collaboration, not just with Crockfords, but with every other department within uh, uh, resorts world, is what truly sets us apart as well from, uh, day to day. Adam Mogelonsky: Wow. And, uh, you know, diving further into this idea of intuitive luxury, um, and the bespoke feel is also this whole idea of customizing experiences, and that's something that we've talked about in the past. Some of the things that, that your team has done to really. Really make things, give it that personal touch. Could you give us some examples of what your team has done to customize experiences in the past? Aleksandra Kotle: Certainly, I do think that personally the customization is, is in our DNA. Um, I do believe that every person on the team, uh, strives to go above and beyond, uh, whether that's creating a Harry Potter [00:13:00] room, uh, for a. For a 9-year-old birthday from top to bottom, uh, to creating a jungle in the room within 24 hours, we have the capability to do that. Um, you know, for, for weddings and special occasions like that, we, we go above and beyond, uh, to create experiences that, that cannot be duplicated anywhere else, just because we have made that connection with the guest, um, and, and know every preference, uh, and every detail of their stay as well. Adam Mogelonsky: Now you, you mentioned. Knowing every detail about your guest and recording preferences. Now we can circle back to the technology aspect of this because it's one thing to record that down on a pen and paper or somebody to have that, that, knowledge. You know, in this piece of technology right here, uh, it's a whole other thing. To have that properly itemized in, um, a centralized CRM or, uh, in the PMS somewhere to [00:14:00] then make that repeatable for when that guest comes back. So how does your team take those, those golden nuggets? Of information and then make sure that there's some scalability for future stays to build upon those, those notes, uh, to individual profiles. Aleksandra Kotle: Uh, speaking, um, about, uh, technology. We've recently, uh, changed eight system within Resorts world to allow us to, uh, personalize these experiences a little bit more. We had amazing opportunity to upgrade, uh, opera to Opera Cloud and have a recently, uh, engaged alliance and Apple Wallet to allow our guests to, uh, physically check in through their Apple Wallet and still allow that personal, uh, and, uh, luxury accommodations as well. Um, we are lucky enough to record all these preferences wi within these, uh. softwares, um, however, [00:15:00] each single guest that comes and stay with us, we have personal preferences and profile notes that are saved within the system. So, for an example, if you come in and you have gluten allergies, one, uh, one trip and next trip you, you do, you do not well able to capture that information for you and, and ensure that every single trip is detailed, um, and curated to your expectation. Adam Mogelonsky: Wow. Yeah, that's, you know, if you think about itemizing that and then from there that note has to then about the gluten intolerance has to then be passed over. To the food and beverage team to know and remember those intolerances or allergies. And that is very tricky to coordinate because Crockfords exists within resorts world. And Resorts World has, uh, how, how many total keys? Aleksandra Kotle: At, 3,506 rooms combined. Adam Mogelonsky: Yeah. So not, not a very large [00:16:00] hotel at all. Aleksandra Kotle: Not a very large at all. Adam Mogelonsky: No. And how many restaurant outlets, uh, does it have? Aleksandra Kotle: A, a total of 40 bars and restaurants combined. Adam Mogelonsky: So yeah, not, not a lot of selection either. So yeah, bereft, bereft of options. So, uh, you have a guest coming in at Crockfords. You record that they are gluten intolerant. Then that has to be then passed along for wherever they are, dining on site. All in real time for the servers to act upon and remember to deliver that true bespoke feel. Mm-hmm. Aleksandra Kotle: and that's where the cross departmental communication comes in. Um, our amazing concierge team, uh, is the one that provides the. Information, uh, across all the departments within the resorts world. Um, I'm lucky enough to oversee, uh, several food and beverage departments within Crockfords, which is the in room dining as well as butler's. So the communication within, [00:17:00] um, within the team there is very seamless, but when we speak largely, uh, in regards to other outlets on property, um. Communication and, and, uh, specific teams chats, um, and, text messages, et cetera. Is, is how we truly communicate to make sure that Mr. Lansky, uh, reservation coming up, uh, and he has gluten allergies. We wanna make sure that it's, it's documented, uh, to ensure no, no issues arise. Adam Mogelonsky: Wow. So it's, and there's just processes upon processes to make that happen. And again, it all comes back to your teams. Mm-hmm. Aleksandra Kotle: That is absolutely correct. Adam Mogelonsky: So how, how many, uh, people are on the Crockfords team in total? Aleksandra Kotle: There are a little over a hundred combined. Um, I oversee our team at the desk, our wonderful concierge team, um, our Butler team that oversees our Butler units. And again, it's [00:18:00] mentioned beginning of the call, those 1% of the casino customers that come and stay with us and stay in these opulent rooms. And then our in-room dining team and the culinary team as well, uh, within the in-room dining. Adam Mogelonsky: Wow, that's a lot of coordination. and you mentioned of course for your concierge team, the Clay do, um, there's another another organization worth mentioning is, um, the work that Crawford's done in partnership with Forbes Travel. And, uh, you, you have a five star, uh, distinction. Is that correct? Aleksandra Kotle: Uh, currently at a four, uh, we are almost there, uh, working through some internal kinks, but we're just. Really close. Adam Mogelonsky: uh, are, are you at liberty to talk about the secret sauce of what it takes to go from a four A five with Forbes? Aleksandra Kotle: It is truly about the feel. Uh, there is really no secret sauce. Uh, it's about personalization and making the guests feel as they were the only one in front of you. [00:19:00] Um, that's truly what it's all about and, and luckily enough, Forbes provides, um. The, the, the fundamentals that every other property can use, uh, and add to their, uh, to their day-to-day. And we do that, uh, every day at Crockfords. Um, we provide secret shops, we do in internal shops, um, and we, we train the team every day to, to provide that, uh, amazing service. Adam Mogelonsky: Uh, and just for reference, you, you hosted the Forbes Summit for two years, is that correct? Aleksandra Kotle: Two years in a row. Yes, it was, uh, it was an honor, uh, actually four year I've, uh, hosted in four years, two years at another property on the strip, and then two years at, uh, resorts for Las Vegas. Adam Mogelonsky: That's, uh, that must be a lot of work in itself to coordinate such a, such a grand event. I guess it's, it's the end of February every, every year, right? Aleksandra Kotle: That is correct. The last three, uh, three days in February. [00:20:00] Uh, it is a lot of pressure. Um, I would say that this is the Globes, uh, of, of hospitality, um. E every, uh, gm, every, uh, owner is here and all eyes are on you. Um, and the expectation to to be perfect, to do perfect, uh, is, is significant. And I am happy to say that, you know, four times now, uh, we have been, I have been really successful in ensuring that, um, again, preferences, amenities, et cetera, are all done in a timely manner. And, uh, were executed to perfection. Adam Mogelonsky: Yeah, so for this event, you're not just hosting regular guests, you're hosting other general managers who are specifically trained to spot every single detail, and you have to impress, uh, hundreds of these people. Aleksandra Kotle: exactly. Adam Mogelonsky: Wow. That's, uh, that, that's, that's not an enviable position during that time. Aleksandra Kotle: pressure at all. Adam Mogelonsky: [00:21:00] No pressure whatsoever. Um, so let's talk about the future of luxury for a second because it, it is going in many different directions. And of course, uh, being, being an ultra luxury provider, uh, you have a very good pulse on what the future holds. Uh, can you talk, what, what trends are you seeing for luxury and ultra luxury and, um. What's the difference that you're seeing between more boutique resorts versus larger scale urban hotels? give us some inspiration. Aleksandra Kotle: Absolutely. I do think that the future of, uh, luxury is, I think personalization on a much larger scale. People want more. Uh, people want to be connected to you. People wanna be connected to the staff, uh, and then also powered by technology. Uh, but, uh, embedded, uh, in empathy, people want you to be, uh, to empathize with, with them. And, uh, [00:22:00] guests expect seamless and, uh, intuitive service again. Going back to your original question earlier, uh, both digitally and in person. Um, and at crockfords we are, enhancing ways for guests to experience by, uh, providing smart technology, um, by providing, providing AI, um, customization as well, um, NFC chip embedded, uh, interim dining offerings as well. and then, you know, personal. Personalization, truly I is what it's all about. And that's, uh, I know you're, uh, a traveler yourself and have been around the globe. Um, I, I, I love to travel as well, and that, that's one takeaway, uh, at every property that I go, is how do they make me feel, uh, when I arrive to the property? Am I just, uh, uh, another guest standing at the, at the line to check in? Or am I the, the only guest at the desk And, um, they're catering to me. So personalization is best. Adam Mogelonsky: Yeah. And that, uh, [00:23:00] that circles right back to the check-in experience because, you know, there's something so magical you can create there. What about, there's the sense of arrival. Now there's also the sense of departure. What does Crockfords do to really send its guests off with a smile as well? Mm-hmm. Aleksandra Kotle: Oh, absolutely. We're lucky enough to, uh, I would say 50% of our guests, we were lucky to know the departure times. Uh, for those guests that are, uh, celebrating a special occasion, uh, we leave them off with a departure gift. Uh, we serve, uh. Amazing tea from from Paris. In the lobby, we offer a departure gift to remember Crockfords buy by providing this tea for them as well, um, and escort, uh, to a, a vehicle if booked. Uh, and they, uh, hopefully a, a wonderful trip returned back and a personalized note for me as well. Adam Mogelonsky: Awesome. Yeah, the, the, the handwritten note. It gets me every single time how amazing that is to walk into the room and you have [00:24:00] that, uh, you know, you, for, for me, that's, that's what does it, uh, you know, there's always fruit trays or, or bottles of champagne, but always the handwritten note. Uh, it's just, it's such a gem to have. Um, and yeah. Yeah, I've, I've, I've experienced that, uh, from you as well when I stayed there. It's just, it's such a warm feeling. Aleksandra Kotle: Oh, I couldn't agree more. Adam Mogelonsky: So one other cool thing to talk about that you're a part of at the resorts world culture is the book club that you're in and, uh, I guess it's amongst various executives and leaders where I think it's set a frequency of once a month you're reading a book, then discussing it. Aleksandra Kotle: That is correct. It's actually led by our senior, uh, executive, Shannon McCollum, uh, which is a dear friend of yours as well. Uh, we are currently reading a book, uh, which is start with the Y by, uh, Simon, uh, Sinek. It is an amazing book, uh, that, uh, I've actually implemented at home as well. Um, [00:25:00] teaching my kids, uh, the why behind why mommy wants to do things a certain way, uh, and implementing it as well at work at why is it important to, to talk about the why behind. The policies and the procedures and the SOPs and, uh, often the changes that, you know, often take place in, in, in a work environment. Um, and we're collectively reading this now, and, uh, every leader wi within the hotel operations division, uh, has a chapter to speak about. Uh, so we're gonna actually launch this this month. So I'm really excited to do that and, and, um, read this book through and through. Adam Mogelonsky: Wow. That's, uh, it, it is a truly foundational book. Uh, I read it, uh, a few years ago and the whole idea, yeah, just understanding why you do things in order to get people on the same page. And have you noticed a connection between understanding the why behind processes and then having passion for that process or that specific task? [00:26:00] Aleksandra Kotle: Absolutely. And I, I think that, as, sometimes as as an organization or, uh, we get, uh, caught up in, in other things, in other projects and, and forget to really to your point, uh, take time. Uh. To, to really, uh, discuss the why behind it and have passion for it, uh, as it transcends to the team at the end of the day. And, and if you don't have passion for it, uh, your team is not going to either. Adam Mogelonsky: And the other thing I love about books is, um, unlike podcasts like this, as much as I love podcasts, books represent very distilled, formalized ideas to really get at the essence of something that's very important. So the question they're in is, when do you find time to read? Aleksandra Kotle: Oh gosh. Late at night when everybody's asleep. Adam Mogelonsky: That's, and that's the hard part, right? Aleksandra Kotle: It is and, and, and, uh, again, full transparency. Uh, there is so [00:27:00] much around at all times that, uh, there's very little personal time and, um, at the end of the night when everybody is, uh, asleep and there is time for myself, I, I take, you know, 30 minutes to an hour or even early in the morning if I get a chance. Um, and then weekends I often try to at least take some time for myself and, and read and, and, and walk and, you know, try to educate myself on, on various things as well. Adam Mogelonsky: it's so important, the whole idea of, of being a lifelong learner. And then, uh, what I get is that you're taking those lessons and that passion for learning and applying it each and every day into both of your careers. Aleksandra Kotle: Absolutely. There's really no other way around it. Adam Mogelonsky: Yeah. Um, okay, so to close off here, to circle back to another thing you mentioned about the 15,000 square foot villa that you have, and the whole thing with [00:28:00] Las Vegas is, the scale of it is huge. It is not the only 15,000 square foot villa that exists on the strip. Walk us through the one that's in Crockfords. And what you think makes it so special, and also fitting within this whole idea of intuitive luxury where the world is headed. Aleksandra Kotle: Absolutely. Uh, the largest, uh, room that we have is, uh, a palace Again, uh, it's 15,000 square feet indoor. An outdoor space. Uh, it has a heated pool, a really, really large and beautiful background surrounded by greenery, uh, and, and floral, uh, an amazing area, uh, to congregate and, and, and have, uh, private events as well. Uh, and what really and truly makes us special, and again, I'm probably going to be biased again, but it's the Butler team. It, it's the team that makes it special and, uh, a lot of them have, uh. Significant tenure in the business and, and [00:29:00] have done this for a very long time. they are the ones that curated those experiences that, um, that have those relationships, uh, with, with guests that have those private conversations with guests that wouldn't necessarily even be conveyed to, to a personal host or even myself. So they're the ones that are, uh, that keep these relationships sacred. Um, and they're the ones that, um. Make the palace, uh, to what it is. And to your point, yes, there are other various, uh, properties, uh, around the, the strip that have, that potentially have, uh, what we have, but it's the team, uh, that, that truly makes the impact. Adam Mogelonsky: Yeah. And that's, that's the best way to, to close out here is a space is a space, but what makes it warm? What gives it that heart? Is, is the people. Aleksandra Kotle: Absolutely. It's truly not about the ar uh, architecture. Uh, people don't follow buildings. People follow people. Adam Mogelonsky: That's beautiful. Um, [00:30:00] is there anything else important that we haven't mentioned? Aleksandra Kotle: There's some really fun and upcoming things happening at Crockfords Las Vegas. Uh, some fun projects that, uh, you're gonna have to tune in and, and see for yourself on social media's. Soon. Uh, but we are excited about the future and excited about these amazing projects that we're going to launch very soon. Um, and, uh, coming in Fall, F1 and, uh, new Year's Eve and all the fun, uh, uh, festivities that are going to come with it as well. Adam Mogelonsky: Yeah, we didn't even discuss F1. Uh, a lot of the compression events that you deal with in Las Vegas, like Forbes, like the Forbes Summit, like everything else, it's, it, it's just part of the year long calendar of these ebbs and flows of hospitality. Aleksandra Kotle: That is absolutely correct. Uh, we, we are lucky enough, uh, to, to host them again this year. Um, if, if I'm not mistaken, it's, uh, our fourth year hosting F1, uh, truly an [00:31:00] amazing, uh, experience, uh, for the city, uh, for all of our amazing team members to work across the strip. Uh, it brings us so much joy. So much momentum, so much excitement. Um, and, and to your point, it, it is, uh, just, you know, as, uh, as you talked about Forbes Travel Guide and every other event that comes to Las Vegas, it, it's about that wild moment. Uh, because every other property it is having an activation, everywhere. So it's, it's truly how do we, what do we need to do? And what, what we do is, is what sets us apart. Adam Mogelonsky: Okay, so final question. Um, we're gonna pick favorites. What's your favorite restaurant at Resorts World? Aleksandra Kotle: Oh gosh, I'm gonna get in trouble, but Adam Mogelonsky: very, tough to choose. Aleksandra Kotle: it is, um, I am a steak girl. Um, so I'm going to choose carver steak, not not just for the, the steak itself, but for exceptional service.[00:32:00] Adam Mogelonsky: Oh, wow. Of course, right? Uh, a steakhouse is, you can get similar steaks elsewhere, but the delivery of that with the people, that's what is the, um, that's the icing on the cake. Aleksandra Kotle: Exactly. Adam Mogelonsky: Yeah. Aleksandra Kotle: What about yourself when you travel, when you come and stay with us? Adam Mogelonsky: so, uh, my favorite restaurant is, uh. I guess to pronounce it the Italian way, just, uh, every single time the service is fantastic. It's fast. the sommelier recommends good things, and the food is so fresh and healthy too, because it's pure, it's a Mediterranean menu. So I I love that. I love, um. You know, I like staying healthy when I travel, so I just having that guarantee of having some somewhere that is, so refreshing. The menu's changing. Everything on the menu is delicious and, and it's healthy. And the team is, is so knowledgeable and they remember me when I'm there. I guess. Uh, you know, I'm, uh, [00:33:00] I, I stand out, so Aleksandra Kotle: It's those emails I tell you, uh, the emails, we tell 'em that Mr. Mag is coming and everybody's uh, there to. Help. Adam Mogelonsky: And that's what makes the difference, and that's, that's what keeps me coming back. Aleksandra Kotle: Exactly. Adam Mogelonsky: Aleksandra, thank you so much for coming on the show, A delightful, uh, power half hour and just truly, truly timeless lessons for everyone. Aleksandra Kotle: Thank you so much for having me, Adam. Adam Mogelonsky: Thanks, Aleksandra.