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The Prequel: Inside the Launch Party | Forking Around with Flavor South Florida · Forking Around with Flavor South Florida

• 0:04
  Welcome to Forking Around with Flavor South Florida.
• 0:07
  I'm Kerri Paizzi, CEO of Flavor South Florida.
• 0:10
  We are sitting down with entrepreneurs, business
• 0:12
  owners, and influential community partners to
• 0:14
  talk growth, trials, tribulations, and more.
• 0:17
  These conversations lead into Flavor South Florida,
• 0:20
  the region's largest restaurant month, happening
• 0:22
  every September from the 1st through the 30th.
• 0:24
  If you're in hospitality or thinking about building
• 0:27
  something meaningful in this industry, you're
• 0:29
  in the right place. Pull up a chair and let's
• 0:31
  get into it. This episode is sponsored by Altima
• 0:38
  Caviar. Visit them at altima caviar .com. Full
• 0:44
  sends only. Full sends only. Let's open this
• 0:47
  with full sends only. Love it. Welcome to my
• 0:50
  show. Let's go. Miss Holly Meyer Lucas. Let's
• 0:53
  go. In your studio. This is how magic happens.
• 0:58
  So. Once upon a time, two years ago, I said to
• 1:03
  self, I want to start a podcast. I want to do
• 1:05
  a podcast. And then I looked into studios, a
• 1:09
  couple here, there, all over the place. I kind
• 1:12
  of investigated, kind of poked through things.
• 1:14
  And I was like, you know, this is a lot of work.
• 1:18
  And I don't think I'm going to do this. Lo and
• 1:21
  behold. Enter Holly Meyer -Lucas and her brain
• 1:24
  children with nine companies. Is that correct?
• 1:27
  You know, we're in the building of the mothership.
• 1:29
  I feel like there's a lot of companies in this
• 1:32
  building that come out of this building. Did
• 1:33
  you see the sign that we put up? Yeah. It's like
• 1:35
  long. So did you read it? So in the fine print,
• 1:39
  it says Meyer -Lucas Brands, Companies, and SideQuests.
• 1:41
  Because everything's just a side quest, you know?
• 1:44
  Like, romanticize your life. Give it a full send.
• 1:46
  Build the thing. If you want to build it, do
• 1:48
  it. I think like your brain and my brain are
• 1:50
  both like, we have an idea. And then we're like,
• 1:52
  all right, let's try it. And then we try it.
• 1:54
  And then people are like, how did that happen?
• 1:56
  I just don't even know. It just happened, right?
• 1:58
  But it doesn't just happen. One million percent.
• 2:01
  It doesn't just happen. And you really put on
• 2:05
  your social media a lot how much it doesn't just
• 2:08
  happen. It's hard work. Yeah. And you are just.
• 2:14
  Every brand you have, every brand you build,
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  in addition to being a mother of four children?
• 2:19
  Four. Four children. Yeah, four kids, man. Four.
• 2:23
  But you know what? Life is short. I genuinely
• 2:25
  live in... I mean, you know me, like this, what
• 2:29
  you see is what you get. I am authentic to a
• 2:31
  fault. I'm probably too transparent to a fault.
• 2:32
  And I truly, I feel like the reason why I just
• 2:35
  adore you so much is because you are also a doer
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  and we're rare. Like we're really, really rare.
• 2:40
  So many people talk about it, but it's very rare
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  when you find someone that is actually about
• 2:44
  it too. I'm obsessed with the fact, like I went
• 2:46
  back and looked and it, when you and I first
• 2:48
  sat here, when I opened the studio, it literally
• 2:51
  was like a year ago and not like a year ago,
• 2:54
  literally was a year ago. And you just did it.
• 2:56
  What, like it's hard? I mean, because the thing
• 2:58
  is, your podcast is like the way that it's launching.
• 3:02
  Dead. The way that your podcast is launching
• 3:04
  is really, it's how you should launch a podcast
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  if you're smart with your marketing. Like you've
• 3:09
  recorded all the episodes. For season one, how
• 3:12
  many are you launching for season one? Four.
• 3:15
  Okay. So four will drop on July 9th. That's right.
• 3:19
  Well, today. Today will be part of that launch.
• 3:23
  Yeah. But I was curious how many of you had banks
• 3:25
  because it's been like a revolving door. Like
• 3:27
  over 20 at this point. Yeah. Yeah. And it's,
• 3:29
  I mean, that's how, that's how you should do
• 3:31
  it. And I think that people like you and me get
• 3:33
  kind of a weird rap for being like onto the next
• 3:36
  thing always. It's our ATT. It is. But also,
• 3:41
  what's wrong with that? Nothing. Right? It's
• 3:44
  fine. Everything's fine. It's the weirdest criticism
• 3:47
  when people are like, what are you, what's she
• 3:50
  doing now? And it's like, well. What do you mean
• 3:53
  you have a butterfly garden? That's the coolest
• 3:54
  thing I've ever heard. I do have a butterfly
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  garden. I'm a booking agent. I just think I love
• 4:01
  it so much. And I think restaurant people in
• 4:04
  particular can appreciate that. I think that
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  restaurant people, if they weren't so freaking
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  busy and in the weeds all the time, I feel like
• 4:11
  every single restaurant owner. could also own
• 4:14
  and operate 15 ,000 other companies. The rest
• 4:17
  of the world is a grind. It is a grind, a huge
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  grind. But I feel like all those people have
• 4:21
  that, like are cut from that same cloth, you
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  know? I've said this to you before, but I think
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  everything you touch turns to gold because it's
• 4:31
  not half -assed. Nothing you're doing is half
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  -assed ever. And I heard it be the same way.
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  I'm like, if I'm doing this, we're doing it.
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  We're either doing it or we're not, right? I
• 4:41
  think it was just like kismet in a way that I
• 4:44
  was thinking about doing this podcast two years
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  ago. And I'm like, meh, back burner. I'm not
• 4:49
  ready yet. I'm not ready yet. And they all said,
• 4:51
  you're like, hey, I have this cool podcast studio.
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  I'm like, all right, girl, it's time. Let's do
• 4:57
  this. I love it. And I've been having like an
• 4:59
  amazing time with it. I don't know. Are you having
• 5:02
  fun? Are you enjoying it? I am having so much
• 5:04
  fun with it. It makes me so happy. And I'm not
• 5:06
  like. I didn't have training for it. I was kind
• 5:08
  of like trying to wing it. You're really good
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  at it. You know, it's just I'm just talking to
• 5:13
  people. I'm not like talking to anybody else.
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  And that's, I think, hopefully a million people
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  are listening and they want to join us on the
• 5:21
  podcast as well or or maybe encourage somebody
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  else to start their own podcast. I feel like
• 5:26
  I love hearing that when people come to me and
• 5:29
  say, like, I was thinking about starting a podcast.
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  I didn't know where to start. I saw you doing
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  it and now I want to do it. And I'm like, yeah,
• 5:36
  girl, do it. I love that. I love that. Nothing
• 5:39
  more than that. Yeah, same. Oh my God. Well,
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  you and I have talked about that. Like when someone
• 5:42
  veers into our lane, it's like, no, come on in.
• 5:45
  Like I'll slam on my brakes to let you in. Like
• 5:47
  when someone's like, I want to get into real
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  estate. I'm like, girl, I'll tell you everything
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  about it. Right? It's just awesome. And I think
• 5:53
  you're awesome. And I encourage everyone to check
• 5:55
  out the Mothership for event space and Pop Plus
• 5:59
  Studios if you want to do anything with podcasts.
• 6:02
  You also have a creative agency called Hype Boss.
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  Thank you for saying that. And thank you for
• 6:05
  the opportunity. It's like not lost on me at
• 6:08
  all. How much you've put, like when I was, so
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  I pulled up, by the way, I had to like circle
• 6:11
  the block 15 times because there were so many
• 6:13
  people here. And so luckily I remembered that
• 6:16
  I own the place and texted my neighbor and I
• 6:18
  was like, hey, it's me, by the way. And you're
• 6:20
  like literally in your garage. When I walked
• 6:22
  in, I can't get over how many branding moments
• 6:24
  you created for my businesses. Like you did not
• 6:26
  have to do that. And I, I feel like. It's so
• 6:30
  deeply relatable for me that it's a choice to
• 6:34
  put my logo on things and that you've chosen
• 6:37
  to do that. And I appreciate it so much. And
• 6:40
  I think also I really want to point this out
• 6:42
  that any restaurant owners that. haven't been
• 6:45
  able to do flavor or like have thought about
• 6:47
  doing it, that that's the type of person that
• 6:49
  you are. Like, I feel like you go so far above
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  and beyond. And I'm not just saying this, like
• 6:53
  I genuinely, genuinely mean this because I've
• 6:55
  experienced it firsthand. My logo is on everything
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  and you didn't have to do that. You know, I feel
• 7:00
  like the restaurants that participate in flavor
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  just get so much value out of it. Like so much
• 7:05
  value. It's like the best. I feel like some of
• 7:07
  the restaurants I only ever hear about because.
• 7:11
  they're participating in flavor. Thank you for
• 7:13
  saying that. I love doing it. And to the note
• 7:15
  of the branding, it's funny. Your COO said to
• 7:19
  me when I was starting the podcast, she's like,
• 7:21
  do you want us to change out the mic flags and
• 7:23
  put forking around? Oh, yeah. And I said, no,
• 7:26
  I don't because my logo is right here. And your
• 7:30
  logo is right here. And we're doing this, in
• 7:32
  my mind, as a team. This is a team project. I
• 7:36
  can't do this alone. Your production manager
• 7:39
  for the podcast, Amber, is insanely amazing.
• 7:43
  Amazing. And I don't thank people as much as
• 7:48
  I should. So I'm thanking her here and now. You
• 7:51
  have an incredible Amber. I have an incredible
• 7:53
  Amber. Yeah, you're Amber. I mean, I don't know
• 7:57
  how to do it without either one of them in the
• 7:58
  moment. Dude, everyone needs an Amber. Everyone
• 8:00
  needs an Amber. You know what's funny? We were
• 8:02
  talking earlier about how chaotic Alex is. Like,
• 8:04
  Alex is Amber, I feel like. Oh, she's a great
• 8:07
  Amber, too. Actually, she's a cool Amber. I love
• 8:09
  her. You love her. She's a great Amber. But,
• 8:11
  yeah. So, well, I thank you. I appreciate it.
• 8:13
  And I love our partnership, friendship, and just
• 8:15
  kind of. Full sons only. Let's go. Let's go.
• 8:20
  Wait, tell me this. Tell me this. How many restaurants
• 8:23
  are participating this year? Oh, right now I
• 8:25
  think we're about 80. We'll hit 100. Okay, so
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  are you going to do, are we doing, are we going
• 8:30
  to offer Alex again to do the whole thing? Yeah,
• 8:33
  I mean, it's going to be. He has to actually.
• 8:34
  Okay, so by the way. It's actually going to be
• 8:35
  a public contest. He's going to have to compete
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  with the general public. So it's going to be
• 8:39
  actual real contests. Wait, I love that. Do you
• 8:43
  think someone can do it? He did. He did 28 restaurants
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  last September. But all of them. Like, do you
• 8:50
  think someone can do all of them? 100 restaurants
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  in 30 days? I mean, I don't know. I don't know.
• 8:55
  Challenge, challenge accepted. I can't. Someone.
• 8:58
  Maybe he can. With no life. He did 28. And no
• 9:02
  job. Not only did Alex have 28 and was the winner,
• 9:05
  the runner's up. were 27, 26, 25. They mailed
• 9:10
  me their receipts in the mail. That is every
• 9:13
  night. To the public. Almost every night. I don't
• 9:14
  know these people at all. That's crazy. That's
• 9:16
  a flavor place to be. I love it. I wish I wasn't
• 9:19
  so fully committed because I feel like that is
• 9:21
  something that I would do for the plot. Like
• 9:22
  really just like go ham on it. Are we doing bingo
• 9:26
  this year? Do you remember us talking about that?
• 9:27
  We should. We could. Can I make bingo cards?
• 9:30
  Mm -hmm. And like mail them out? Girl, we can
• 9:33
  do whatever we want. The day is young. The day
• 9:36
  is young. We can do whatever we want. I feel
• 9:38
  like we should every year of this, like do, I'll
• 9:42
  make the bingo card. Like, so, okay. So you did
• 9:44
  the podcast and now we're going to do the bingo
• 9:46
  card. Okay. And I'll mail it out. We'll put it
• 9:48
  on the quail mailer. Let's do it. Amber is like,
• 9:51
  okay, so you'll make the bingo card, Tali. That's
• 9:53
  cute. You mean I'll make the bingo card? Amber's
• 9:55
  taking notes. We love Amber. I am personally
• 9:59
  very excited to. introduce our next guest. Not
• 10:03
  only is she a dear friend of mine for many years
• 10:05
  now, I think we're going on 10 years, but Miss
• 10:09
  Sunday Campbell is also one of the owners of
• 10:14
  an amazing local restaurant here, Lila Mediterranean,
• 10:17
  with her husband. And you are on year two, is
• 10:22
  that correct? December of this year, we will
• 10:24
  be two years. Two years. So That was, I think,
• 10:29
  the toppest place before, right? And I'm not
• 10:32
  mistaken if I'm saying that that place sat empty
• 10:35
  for a little bit? No, actually, it was open when
• 10:39
  we bought it. We closed it, renovated it. Okay.
• 10:42
  Yeah. So you went to them or they put it for
• 10:44
  sale? No, it was like closed market sale. Okay.
• 10:47
  Yeah. So you, but did you go to them and were
• 10:51
  like, oh, we want this? No, we had a broker.
• 10:53
  Okay. Yeah. So the broker was like, this place
• 10:55
  is available. Do you want it? That's how that
• 10:57
  happens? Yes. Okay. You have to excuse me because
• 10:59
  I don't. I've never bought a restaurant before.
• 11:01
  Yeah, I know. I don't know the rules and the
• 11:03
  steps. So, OK, so they listed for sale. You and
• 11:06
  your husband are poking around thinking we might
• 11:08
  want to open a restaurant. Found this location.
• 11:10
  And when you walked in there, were you like,
• 11:12
  this is it? My husband was like, this is it.
• 11:15
  Because it was so old and decrepit that I was
• 11:18
  like, I don't have an imagination, but he has
• 11:20
  a great one. I mean, it's gorgeous now. It's
• 11:22
  stunning. It's absolutely stunning. And the food
• 11:25
  is incredible. Thank you. You know I love my
• 11:27
  olive oil hamachi. I have to eat that all the
• 11:31
  time. It's just fresh. It's fresh and delicious.
• 11:33
  And I can tell that it's made with such passion
• 11:35
  and love. It's fresh. I can't explain it any
• 11:37
  better. It's so, so good. So when you saw the
• 11:41
  space, You walked in there, saw the space. Did
• 11:45
  you already know the concept you were doing?
• 11:46
  So originally we wanted to do, so we'd been looking
• 11:49
  for restaurants like for four years and just,
• 11:51
  we almost did one in Boca, but then we ended
• 11:54
  up moving to Garden. So that was great that we
• 11:56
  did. We were going to do like tapas, like small
• 11:59
  plates, but then it was a tapas restaurant and
• 12:01
  we didn't want to be associated with that. Okay.
• 12:05
  It wasn't really, you know, I mean, it was being
• 12:08
  sold for a reason and it wasn't being sold for
• 12:11
  revenue. So we decided to just, we always love
• 12:15
  St. Bart's and we love this place called Petit
• 12:18
  Palage. And we were like, oh, let's do like coastal
• 12:21
  Mediterranean because we love all the food there
• 12:23
  and the atmosphere and the vibe. And so that's
• 12:26
  where it came from. But we are now going to be
• 12:28
  introducing small plates to our. But not tapas.
• 12:32
  Let's call them small plates. Yes. Small plates.
• 12:34
  Yes. Yes. Especially with all this GOP ones.
• 12:37
  Right. Right. Who's eating a lot these days anyway?
• 12:38
  Nobody's eating a lot. So we got to like shrink
• 12:41
  the portions. I love tapas. I love tapas. I've
• 12:43
  always loved tapas. Yeah. I love small plates.
• 12:45
  I love to eat a lot of a little. Yes. Me too.
• 12:48
  Like I like little. I want to try everything.
• 12:50
  Me too. I don't want a big plate of something.
• 12:52
  I just am not interested in that. I can't even.
• 12:54
  I want to have. I will literally order six appetizers
• 12:57
  instead of one entree. Same. And that's another
• 13:01
  thing I do love about your concept, that you
• 13:02
  do make that doable. A lot of your appetizers
• 13:04
  are very, very light, yet satisfying, and some
• 13:09
  are shareable. I mean, if you want to share them.
• 13:11
  I don't like to share my stuff, but that's another
• 13:13
  story. Thank you. Your chef, Sonny O, is fantastic.
• 13:17
  He used to be with Nobu, is that right? Yes,
• 13:19
  yes. He's so lovely. Not even a great chef, just
• 13:23
  a great personality. Thank you. He comes out
• 13:24
  to the table, he's like, how's everything? It's
• 13:27
  just a family feel when you go into Lila. Absolutely.
• 13:29
  And that's why we enjoy it so much. We're there.
• 13:33
  You're there. You're there all the time. Most
• 13:35
  places you go, there's no owner present. But
• 13:37
  we're definitely there. Touching tables, kissing
• 13:39
  hands, shaking hands. I think it's important.
• 13:42
  I feel like any of the local restaurants here
• 13:44
  where the owner is present and seen, there's
• 13:47
  a little recipe to success with that, I think.
• 13:51
  Because when I'm thinking of some in my head,
• 13:53
  I go, oh, I want to go to this restaurant because...
• 13:55
  I know the owner. Yeah. And I want to say hi
• 13:58
  to the owner. Yeah. And I want to support the
• 14:00
  owner. Yeah. It's personal. Yes. You know? Yes.
• 14:02
  And I love that. I love that about our community
• 14:04
  in general. Yes. Our restaurants. I think, you
• 14:06
  know, it's really, really awesome. And I love
• 14:09
  and appreciate that you do Flavor South Florida
• 14:11
  every year. And your menu is always, like, really,
• 14:15
  really good and at a great price. You're doing
• 14:18
  cool things. You've got live music. You're doing
• 14:20
  a lot in that space. And you have an event space
• 14:23
  in there. Yes. So you. Usually I like to sit
• 14:26
  at the bar and eat dinner at the bar. Usually
• 14:27
  it's my jam. But when you walk into Lila and
• 14:30
  walk to the right, there's a restaurant, lounge,
• 14:32
  bar. Cool, great. If you go to the left... There's
• 14:35
  a huge dining room and a 40 -person event space.
• 14:39
  In the back, yeah. For private parties. Yes.
• 14:41
  Like, honestly, baby shower, wedding. Not wedding,
• 14:44
  but like, what is it? We've done wedding parties.
• 14:48
  Anything, really. Birthday parties. It's like
• 14:50
  such a good room. Thank you. I'm upset. I tell
• 14:52
  everybody about that room. I mean, it should
• 14:53
  be booked every night. It's a cool room. Thank
• 14:55
  you. And I just, I'm so excited that you and
• 14:58
  Vance did this concept, this restaurant. I'm
• 15:01
  proud of you guys. Thank you. We're happy to
• 15:02
  be here. And I love that every time I go in there,
• 15:06
  it's busy and it's just a fun, great vibe. And
• 15:10
  you're doing a really fantastic job. Thank you.
• 15:13
  That means a lot to us. We try and we do everything
• 15:15
  with love. So we appreciate that. Well, stay
• 15:18
  tuned for Sunday's full episode. This is a teaser
• 15:22
  and we will revisit, find out all the behind
• 15:24
  the scenes about restaurant ownership. I know
• 15:27
  you all have a nightclub background, New York
• 15:29
  City. Don't answer me now. How did you go from
• 15:32
  that to this? We will touch on all of that and
• 15:36
  more. But check out Lila Mediterranean in the
• 15:38
  meanwhile. Thank you. Thank you. Today, I am
• 15:41
  welcoming. One of my amazing foodie friends.
• 15:46
  I think you're my foodie friend, but I think
• 15:48
  a lot of other people know you as Brie Mason,
• 15:50
  Florida Yoga Mama, because you are a yoga instructor,
• 15:57
  first and foremost. Yeah. 15 years. 15 years.
• 16:00
  But fun thing about you, you're a yoga instructor
• 16:04
  with a quarter million followers on Instagram.
• 16:09
  What happened? How did this happen? You started
• 16:12
  as a yoga instructor. Let's fast forward or let's
• 16:15
  rewind a little bit before that. So in New York,
• 16:18
  I was doing these like videos before social media
• 16:21
  really was social media. And I would make videos
• 16:24
  where I would interview people and then I would
• 16:26
  give them a video and they would put it on their
• 16:28
  website and YouTube. I always had a passion for
• 16:31
  fitness. I used to teach spinning before yoga.
• 16:33
  Then I ended up moving back to Florida and we
• 16:36
  built our home. and had our family and yoga was
• 16:40
  always a huge aspect of it. But I didn't know
• 16:43
  how to blend both of my passions being on camera
• 16:46
  and teaching yoga. So I started merging the two
• 16:49
  into the brand Florida Yoga Mama, where I kind
• 16:51
  of like took three separate Instagram accounts,
• 16:53
  made the one. And how it grew was the pandemic.
• 16:57
  Because I used to teach yoga in my backyard.
• 17:00
  I would charge like 10 bucks a person. I get
• 17:02
  40 people there on a Sunday and we'd all social
• 17:05
  distance. And then people would be like, can
• 17:07
  my mom join from Chicago can my cousin join and
• 17:10
  so I started doing virtually and then my following
• 17:12
  kept building and building brands would send
• 17:14
  me outfits then I'd have a water bottle be like
• 17:17
  this yoga video was brought to you by and that's
• 17:20
  kind of how it started that is really really
• 17:24
  cool I mean you know COVID obviously was a sucky
• 17:27
  time and I really I'd love to hear the success
• 17:30
  stories of COVID if there were any I mean you
• 17:33
  know that would be one of them to me like you
• 17:35
  gotta You have to really, at that time, turn
• 17:38
  that lemon into lemonade. Makes hard lemonade.
• 17:42
  Yeah. It depends. Five o 'clock on a Friday.
• 17:45
  Oh, God. Did we just age ourselves, though? No.
• 17:48
  No? Okay. I mean, I drank those in one of the
• 17:50
  90s. We're fine. We're fine. I wonder if we should
• 17:52
  go get some. I wonder if they still taste the
• 17:55
  same. Should we continue? They were replaced
• 17:57
  by High Noon. So. That is such a success story.
• 18:02
  And now you have some insanely incredible brand
• 18:06
  deals. I'm having my best year ever. And I can't
• 18:10
  even fathom if you asked me years ago, who are
• 18:14
  your dream partners? working with them. It's
• 18:17
  Disney. It's every major cruise line. It's Florida
• 18:19
  prepaid. My three kids college is completely
• 18:22
  taken care of. It's insane. Target this week.
• 18:25
  I mean, working so many of the U .S. Open. Who's
• 18:29
  your favorite brand to work with? I love the
• 18:32
  cruise ships. Yeah. I'm not going to pick one
• 18:34
  because there are so many for different reasons,
• 18:36
  but we're going to Alaska in a couple of weeks.
• 18:39
  You and I went on the Virgin. We went on Virgin.
• 18:41
  That was awesome. Been to Europe three times
• 18:43
  with cruises. I mean, it's just, there's something
• 18:45
  about waking up in a new location. Yeah. Unpacking
• 18:50
  once. And I don't know. It's just my jam. So
• 18:54
  can you tell us, without naming which company,
• 18:57
  can you tell us what was the biggest? monetary
• 19:12
  brand deal you You don't have to. I'm trying
• 19:13
  to think of how I can creatively do it. It has
• 19:16
  to do with my children's smile. Okay. And it's
• 19:20
  not just one. A lot of my brand deals that are
• 19:22
  big are multiple, right? Like it's not just having
• 19:25
  one video. It's having several over the course
• 19:28
  of time. So I would say that cumulatively, that's
• 19:32
  the big one. Okay. Okay. Cool. I love this. I
• 19:36
  adore you. And I think everyone needs to take
• 19:40
  a note from your playbook. Follow along at FloridaYogaMama
• 19:44
  on Instagram. And really, you're crushing it,
• 19:47
  girl. And I know that that's you on the backside
• 19:49
  of the DMs answering all of your followers. Like,
• 19:52
  I know that. As your friend, I know that. And,
• 19:55
  you know, a lot of people have managers doing
• 19:57
  that or assistants doing that. But that's you.
• 19:59
  And that takes so much time, effort, dedication.
• 20:02
  You're awesome. Thank you. Love you. We are welcoming
• 20:06
  Abby Rice, the Open Table South Florida Account
• 20:09
  Manager. Hello. Welcome to the show. Thank you.
• 20:13
  We are going to just have a quick conversation
• 20:15
  and talk real fast about what you do on the daily
• 20:18
  with Open Table, which is a huge, huge piece
• 20:22
  of the puzzle for all these restaurants in marketing,
• 20:25
  not just reservations, but like marketing tools.
• 20:28
  And to me, a really important piece of a restaurant
• 20:32
  opening up. Tell us about that. Yeah, yeah. It's
• 20:36
  a pretty fantastic company to work for and really
• 20:38
  just a gift to be able to be a part of so many
• 20:42
  wonderful restaurants journey. I've been with
• 20:43
  Open Table for about two years and I live right
• 20:46
  here in the Treasure Coast, right in Stewart.
• 20:48
  And I have the privilege of working with restaurants
• 20:50
  all the way up and down from about Vero Beach
• 20:53
  down to Fort Lauderdale. So, yeah, I mean, truly,
• 20:55
  you kind of said it. I think a lot of people
• 20:57
  think with Open Table that we primarily work
• 21:00
  with just the reservation side of things. It's
• 21:03
  actually so much more than that. We really are
• 21:05
  there to kind of work behind the scenes and work
• 21:07
  with restaurants to help build their success
• 21:09
  in any capacity possible. So from our table management
• 21:13
  software itself, CRM capabilities, and then truly
• 21:17
  we've really launched into the marketing side
• 21:19
  of things. We want to bring these restaurants
• 21:21
  the best diners possible. And that's all the
• 21:24
  fabulous people up and down South Florida and
• 21:26
  all over the world. I think your app is so user
• 21:29
  -friendly, diner -friendly. I am an OpenTable
• 21:31
  VIP on my app. I guess I might eat out a lot,
• 21:34
  and I always make reservations through OpenTable.
• 21:36
  Yes. And I do. I've been in the backside for
• 21:39
  restaurant clients of mine, and I think that
• 21:40
  the capabilities and the tools, I think, are
• 21:44
  a little bit underutilized, and I love to educate
• 21:46
  the restaurant owners that I know about. I'm
• 21:49
  like, oh, do you know how cool thing they can
• 21:50
  do? You can integrate this. So many really neat
• 21:53
  things. It makes my life easier as a marketing
• 21:55
  manager for some of these restaurants, to be
• 21:57
  honest. Love that. Amazing. But do you have any
• 22:00
  quick stories you want to share with anyone about,
• 22:03
  like, I don't know, a crazy story about a restaurant
• 22:07
  that you worked with or a fun one? Let me think.
• 22:12
  Oh, my goodness. So many stories, right? I mean,
• 22:14
  just there's so many amazing partners that I
• 22:16
  get to work with all the time. I mean, I'm trying
• 22:18
  to think even just recently, really, really wonderful
• 22:20
  group. I get to work with the Beach A group,
• 22:22
  the Ruggieri's. Yeah, they're amazing. Lovely,
• 22:24
  amazing. And I think everyone here in this area
• 22:26
  of Florida knows their outstanding restaurants.
• 22:29
  They have... Biche, the infamous Biche, as well
• 22:32
  as Cafe Med and Salute, their newest open here
• 22:34
  in the area. I was just working actually with
• 22:36
  Janet and her marketing director. Just, you know,
• 22:40
  summer's tough and we have a big slowdown after
• 22:42
  Mother's Day. So coming up with some fun ideas
• 22:45
  of how to bring diners in and they really love
• 22:48
  our experiences feature. So they take advantage
• 22:50
  of that in some amazing ways and get to really
• 22:54
  highlight some of the special things they're
• 22:55
  doing. I know they have a phenomenal lobster
• 22:57
  special that they do. There's all sorts of different
• 23:00
  deals and special kind of happenings throughout
• 23:02
  the night. I won't spoil them all now, but check
• 23:04
  out their experiences because they're fantastic.
• 23:06
  But yeah, every day is an exciting adventure
• 23:09
  in the world of restaurants and hospitality.
• 23:11
  How many nights out of a week are you eating?
• 23:14
  I know I eat a lot, but I feel like you're like
• 23:18
  we're neck and neck. I mean. You're eating out
• 23:22
  a lot. I see your Instagram. Yes, I do like to
• 23:26
  eat out as frequently as possible. I mean, truly,
• 23:28
  I want to get to every single restaurant I get
• 23:31
  to work with as frequently as possible. I would
• 23:33
  say I'm probably out at least three times a week,
• 23:36
  which is exciting. Girl, that's an understatement.
• 23:39
  I'm putting you at four to five. Okay, I'll take
• 23:41
  four to five. I think you're fantastic. Thank
• 23:44
  you for coming on. Check out Open Table. Contact
• 23:48
  Abby for all your Open Table needs. And again,
• 23:51
  thank you so much. I think you're such a great
• 23:53
  part of the restaurant industry. Thank you. You
• 23:57
  as well. Flavor South Florida and all that you
• 23:59
  do here in the community. I mean, it's a game
• 24:02
  changer. So thank you for having me. Thank you.
• 24:04
  I appreciate you. Welcome to the show. Today,
• 24:07
  I have a man that I see out everywhere. He's
• 24:12
  out every night of the week. He's busting his
• 24:15
  ass, quite frankly. Usually working. This is
• 24:18
  Joe Colucci, one half of the beautiful brand,
• 24:23
  Munion's Pawpaw Liqueur, that I am so thrilled
• 24:28
  to have on the show. Well, excited to be here,
• 24:31
  and I see you out all the time, so obviously
• 24:33
  you're busting your butt out there, too, so it's
• 24:36
  a mutual respect, for sure. We're literally,
• 24:38
  like, so many events. That's our running joke,
• 24:41
  is actually like, hey! And then it's either you
• 24:44
  or your partner, Paul. So I'm either taking a
• 24:46
  selfie with you and sending it to Paul, or I'm
• 24:48
  taking a selfie with Paul, sending it to you,
• 24:49
  and be like, we're out again, we're out again,
• 24:51
  we're out again. What a great life we live, right?
• 24:53
  Yeah, there's worse things to do, that's for
• 24:55
  sure. Let's dive into Munions fast. Tell me about
• 24:58
  Munions. Tell me about the history of it. Tell
• 25:00
  me how you acquired it. Tell me all about it.
• 25:02
  Yeah, so Paul, who you mentioned, and I have
• 25:04
  been in the liquor business for over 20 years,
• 25:07
  and good friends. We worked at two different
• 25:08
  companies together and parted ways professionally,
• 25:12
  but we stayed friends, and we always talked about
• 25:14
  starting a brand. So we always had our eye out
• 25:16
  for one, and then I was just with the family,
• 25:17
  coincidentally, at Munyon Island, which is part
• 25:20
  of John D. MacArthur Beach State Park on Singer
• 25:22
  Island. Saw this old bottle on a display. It
• 25:25
  happened to be Munyon's pawpaw. Turns out the
• 25:27
  reason why Munyon Island is called Munyon Island
• 25:29
  is because... Dr. James Munyon, who wasn't a
• 25:32
  real doctor, but he called himself one. He owned
• 25:34
  Munyon's Homeopathic Remedy Company back in 1903.
• 25:37
  Came down here on Flagler's Railroad, saw that
• 25:40
  island. It was owned by a local pioneer family
• 25:42
  called the Pitts family. He bought it in 1901,
• 25:44
  put a hotel on it. There was actually, nobody
• 25:47
  realizes that, but there was a hotel on that
• 25:48
  little tiny island. The guy was as famous as
• 25:51
  the president. He was selling millions of bottles.
• 25:53
  He was incredibly wealthy and successful. His
• 25:56
  hotel burned down in 1917. He passed away in
• 25:58
  1918. No! And the brand just faded. And his kids
• 26:02
  were doing fine, so they did not take over the
• 26:04
  business. Holy moly. It just disappeared. And
• 26:06
  we thought the bottle looked really cool. Paul
• 26:08
  and I connected. We went over to the island.
• 26:11
  We checked out the display. That led us down
• 26:13
  this rabbit hole of going to the Historical Society
• 26:16
  of Palm Beach County. We met the guy who wrote
• 26:18
  the biography on Munyon. We just learned as much
• 26:20
  as we possibly could about it. And we were really
• 26:23
  excited about starting this brand and reviving
• 26:25
  it. What? Did you drink it? I tasted a little
• 26:44
  bit on my tongue, but it wasn't very good. It's
• 26:46
  like 100 and something years old. Yeah, yeah.
• 26:48
  But we had come that far, so we tried to, yeah.
• 26:51
  But the crazy thing is we had it analyzed, and
• 26:53
  we're not putting this in today's version, but
• 26:55
  the reason why he was doing so well, he had alcohol,
• 26:58
  and back in the day he was putting THC in it.
• 27:00
  Shut up. Shut up. It's so popular. The guy was
• 27:05
  way ahead of his time. He was prescribing it
• 27:06
  to kids five years old and up. Unbelievable.
• 27:09
  He has no THC in yours. No, we can't. Uncle Sam's
• 27:12
  a little bit more strict. Sorry, folks. Just
• 27:14
  going to have to have it as is. That is super
• 27:18
  freaking, that is an amazing story. Like what
• 27:20
  other liquor brand has that kind of cool story
• 27:23
  with history right here, local history. I know.
• 27:26
  And we were, we were always keeping our eyes
• 27:27
  peeled for something that would be a cool brand
• 27:29
  and authenticity and a real story. You know,
• 27:32
  it's tough to get that if you're starting something
• 27:33
  from scratch, but we reviving a brand, we had
• 27:36
  this history and we brought it back as a, it's
• 27:38
  an aperitif. So it plays in the Aperol Campari
• 27:40
  world. Best way to describe it is if Grand Marnier
• 27:42
  and Aperol had a baby, it's orange on the front
• 27:44
  end, bitter on the back. 100 % all natural. We
• 27:47
  don't use any of those artificial colors or dyes.
• 27:49
  We make it right here in South Florida. And,
• 27:51
  you know, people are seeming to like it. Are
• 27:54
  you looking to team up with any bigger liquor
• 27:57
  companies or maybe a bigger brand that you want
• 28:01
  to collab with or something? Or is that something
• 28:04
  that could be a possibility in the future? Absolutely
• 28:07
  a possibility. We're always looking for kind
• 28:09
  of opportunities. And having been in the liquor
• 28:11
  industry for years, bigger companies that both
• 28:13
  Paul and I had worked with would find brands
• 28:16
  like ours, kind of entrepreneurial startup brands.
• 28:19
  And if they saw some promise, they would do some
• 28:21
  partnerships like that. some preliminary discussions
• 28:24
  and we're really being selective on who the right
• 28:27
  fit is because it's got to kind of fit our brand
• 28:29
  and also be sort of good people you know so you're
• 28:31
  currently looking for to expand i guess right
• 28:34
  we've had yeah we've had some conversations about
• 28:37
  people who are interested but we're we're really
• 28:39
  really kind of focused on doing our thing but
• 28:42
  you know if the right thing came along and and
• 28:44
  the partnership made sense but we're we're growing
• 28:46
  it and things are things are going well so we're
• 28:48
  having a lot of fun doing it cheers to that joe
• 28:50
  cheers to that and uh Adore working with you.
• 28:53
  Thank you for being a Flavor South Florida sponsor
• 28:55
  year and year and again. It's a partnership.
• 28:59
  It's a community. I look forward to seeing you
• 29:02
  out every night. The feeling's mutual. I always
• 29:06
  know it's a good party when I see Carrie there.
• 29:08
  That sets the standard. We're excited to be here.
• 29:11
  We're having a blast tonight. Cheers. Let's go
• 29:14
  get some bunions and celebrate. Awesome. Cheers.
• 29:18
  Howdy, partner. Hey, partner. Welcome to the
• 29:21
  show. Today we have on, I'm honored to say this,
• 29:25
  my business partner, Michael Begleiter, who owns
• 29:29
  Night Owl Entertainment. A lot of people don't
• 29:31
  know this because they think of Flavor South
• 29:33
  Florida, but they don't really know about Night
• 29:36
  Owl Entertainment. So we're going to talk about
• 29:39
  it. Okay, let's do it. Because I think the people
• 29:40
  need to know how that... aspect of life intertwines
• 29:45
  with the restaurants and the food and the whole
• 29:48
  scene? Because on the daily, you're talking to
• 29:51
  a lot of musicians on the phone. Yes. Every day.
• 29:55
  I've lost track of the amount of musicians that
• 29:58
  I talk to. But I love it. I'm a musician myself,
• 30:00
  so I love communicating with everybody. I'm behind
• 30:04
  the scenes. We work well together. I wouldn't
• 30:08
  do anything else. When did you start Night Owl
• 30:10
  Entertainment? Night Owl Entertainment was conceived
• 30:14
  in 2015. So 11 years. Yeah, I basically was gigging
• 30:22
  out around South Florida from 2006. And every
• 30:26
  place that I played at was like, can you help
• 30:28
  me build my entertainment program? And that's
• 30:32
  kind of how it started. From the marketing perspective
• 30:35
  with me working at the restaurants, the number
• 30:37
  one. request I get is live music. When they're
• 30:44
  trying to navigate and think of a different promotion,
• 30:48
  think of something cool to do, think of something
• 30:49
  to get sales up, think of something that will
• 30:51
  bring a draw. It's always live music. Not trivia,
• 30:54
  not bingo, and no shade to those guys because
• 30:56
  I love me some bingo, but live music. And you
• 30:59
  know, we have really talented musicians in this
• 31:02
  area. Oh my god, absolutely. How many do you
• 31:05
  say that we work with? Oh, geez. We work with
• 31:08
  hundreds. I have the number in my head. What's
• 31:11
  the number? I'm not counted, but what I tell
• 31:12
  people is 500. Yeah. Give or take. Yeah, for
• 31:15
  sure. Probably take. I mean, we work with hundreds
• 31:20
  of musicians. I mean, I wish I actually had more
• 31:22
  venues that we worked with where we could. give
• 31:26
  them more work you know even for myself being
• 31:28
  a working musician but but how many venues are
• 31:30
  we working with right now restaurants we're mainly
• 31:32
  working with restaurants i would say restaurants
• 31:34
  bars from what like west palm to where is our
• 31:39
  north point right now maybe like st lucie melbourne
• 31:41
  yeah melbourne so i i love it i think we we're
• 31:45
  working right now with 20 something? Yeah. Prop
• 31:48
  venues? About 20. I know. I tell people these
• 31:51
  numbers and they're like shocked and they're
• 31:53
  fascinated. And we're going to do a full episode
• 31:55
  with you because we just have to shoot the shit.
• 31:59
  I'm looking forward to it. And tell people like
• 32:02
  the real behind the scenes of what we do every
• 32:04
  day. For sure. And, you know, I think Florida
• 32:07
  summers and the weather, that's probably the
• 32:11
  bane of both of our existence. When you're in
• 32:13
  Disney World with your children or I am. Out
• 32:17
  wherever in Miami or something. And all of a
• 32:19
  sudden the venues are texting us and the musicians
• 32:21
  are texting. Is it going to rain? I don't know.
• 32:24
  We are not meteorologists. We do not know, but
• 32:27
  we don't know. We do our best, right? We do our
• 32:29
  best. And we do a real good job at it. I think
• 32:33
  it's really very, very cool that what Night Owl
• 32:39
  Entertainment brings so much to the restaurant
• 32:41
  industry. I'm always talking to the restaurants
• 32:43
  about. what's coming to the table, what's really
• 32:46
  driving things in. And like I said, live music
• 32:49
  is a big player, a huge player of that. Absolutely.
• 32:52
  And I think you're fantastic and really loyal
• 32:56
  and awesome at what you do. Thank you, Carrie.
• 32:58
  Well, we make a good partnership. When you and
• 33:01
  I first got together, you know, it just... In
• 33:03
  2020. Has it been 2020? Wow. That's right. Yes,
• 33:07
  a certain venue said to me, Carrie. I want to
• 33:11
  book 100 bands this month. Oh, my God. Remember?
• 33:14
  Yeah, I do remember. I was like, Mayday, SOS,
• 33:17
  I need help. And I booked you first at that venue.
• 33:21
  That's how we originally met, was that I called
• 33:24
  your band and I booked your band. And then it
• 33:27
  kind of just went wild from there. Yeah, for
• 33:31
  sure. It's a fun journey. It's a fun little ride.
• 33:34
  It's going. We're not done yet. No, we're only
• 33:37
  getting bigger and better. Absolutely. I love
• 33:40
  it. Adore you. Everyone, check out thenightowlagency
• 33:43
  .com. See all the venues that we work with. See
• 33:46
  all the musicians that we're placing. Really
• 33:49
  awesome talent. Support the local talent. Support
• 33:52
  the local music, guys. It's really, really awesome.
• 33:55
  And we are so lucky to have it. Yeah, you got
• 33:57
  to support the talent and places that have local
• 33:59
  music, just like we support all the restaurants,
• 34:03
  you know, year out, you know. Yep. Love it. Thank
• 34:06
  you. So excited to have you on. Welcome to the
• 34:09
  show. Cal Goodell with OpenTable. You are the
• 34:13
  account executive for South Florida region. It
• 34:16
  is such a pleasure to know you. I think we've
• 34:18
  met a couple years ago. You are so lovely. I
• 34:21
  love that we have the same passion and love for
• 34:24
  food. I think we bonded over that once upon a
• 34:26
  time in Miami. And I'm thrilled to have you here.
• 34:30
  Yes, thank you so much. I can't wait to fork
• 34:32
  around with you. It's going to be amazing. It's
• 34:34
  going to be fantastic. Awesome. I think the community
• 34:37
  is really going to wink, wink, eat this up. But,
• 34:40
  you know, I brought you on because... I think
• 34:42
  when people think of restaurants, they think
• 34:43
  of the chefs and the servers and the bartenders
• 34:45
  as they obviously should. So many more moving
• 34:49
  parts and pieces to restaurants or being smooth
• 34:51
  running, organized, and just like buttoned up.
• 34:55
  I think OpenTable plays a big part in that. Little
• 34:58
  Birdie told me today is your eight -year anniversary
• 35:00
  with the company. Yes, eight years with OpenTable
• 35:02
  today. Congratulations. Thank you. Thank you.
• 35:05
  Yes, I got pulled out of the restaurant world
• 35:06
  eight years ago with this company. Okay, so you
• 35:09
  started in the restaurant industry. Give me like
• 35:11
  a little rundown of... where it started and where
• 35:14
  it is now. So my restaurant career probably started
• 35:18
  on the Jersey Shore as a sub dresser at 13 years
• 35:20
  old, banging out all those beautiful Jersey Shore
• 35:23
  subs. And then slowly started working in restaurants
• 35:26
  in high school through college, went to culinary
• 35:28
  school after college because I wanted to cook.
• 35:31
  And then my main career in restaurants was in
• 35:33
  Charleston, South Carolina, where I actually
• 35:35
  was an open table customer. And then when the
• 35:38
  position opened up there, they asked me to apply
• 35:40
  for the position and went forward and never looked
• 35:41
  back. Awesome. Awesome. You must really enjoy
• 35:45
  your job, too, and they must really like you
• 35:47
  as well. Eight years is no easy feat for me.
• 35:53
  I mean, most companies, especially corporate,
• 35:54
  I think. I have the best job. I literally get
• 35:58
  to hang out in restaurants and be with restauranteurs
• 36:02
  every single day. Doesn't it suck? You know,
• 36:06
  here's the thing about restaurant people, right?
• 36:08
  They are passionate. They put their blood and
• 36:12
  sweat into these businesses. They are there often
• 36:15
  seven days a week. 12 hours a day plus. So they
• 36:19
  have all that passion behind their business.
• 36:21
  And it's really great to be able to strategize
• 36:24
  with them and talk about what's working or come
• 36:26
  up with new ideas to really help their success
• 36:28
  at the end of the day and help create memorable
• 36:30
  experiences for their diners. You say the word
• 36:33
  passion about them, but I can hear it in your
• 36:36
  voice how passionate you are about your job as
• 36:38
  well. I think that's what makes it all really
• 36:40
  come full circle. You just said it's from New
• 36:43
  Jersey, right? Jersey, baby. And I just said
• 36:45
  all because I've been here 15 years and I can't
• 36:48
  kick the New York and the coffee in the water.
• 36:50
  Anyway. Yeah. Thank you so much for being here.
• 36:53
  And I would love to have you on for a full episode.
• 36:56
  I think we can be so enlightened by you and your
• 36:58
  team. The Open Table team in this area, in this
• 37:01
  region, is just phenomenal. I love working with
• 37:03
  you guys. And I know the restaurants do as well.
• 37:06
  So thank you for everything you do. And we love
• 37:08
  working with you. And I can't wait to see some
• 37:10
  of these episodes start to drop. It's going to
• 37:12
  be great. Yes. Awesome. Today we are welcoming
• 37:15
  Michelle Olsen Rogers, but you might know her
• 37:18
  as Modern Boca Mom. Hi, thank you for having
• 37:22
  me. Welcome. So excited. I'm excited you're here.
• 37:25
  Me too. I wanted to just jump in quick with you
• 37:27
  and talk to you about... I mean, I refer to you
• 37:31
  as one of my favorite foodie influencers. But
• 37:33
  really, you're not a foodie influencer. But that's
• 37:35
  how we met. And that's okay. We'll go with it
• 37:37
  for a second. But really, you are Modern Boca
• 37:40
  Mom. I am. Lifestyle. But that includes food.
• 37:43
  You know, it's like everything. Tell the listeners
• 37:46
  about your page, how we got started, where it
• 37:49
  is now. how to find it. Okay. It's a lot of things.
• 37:53
  Do it. I'm excited to do it. Okay. So Modern
• 37:56
  Boca Mom is a hyper -local lifestyle website
• 37:59
  for the stylish and modern South Florida parent.
• 38:01
  I also obviously have Instagram and TikTok and
• 38:04
  all those wonderful things and people can find
• 38:06
  me at Modern Boca Mom. But really, I see myself
• 38:09
  as a resource for parents who are new to being
• 38:12
  parents or frankly, who are new to Palm Beach
• 38:15
  County. I tend to focus on that area, but that
• 38:17
  means everything from, you know, oh, school recommendations,
• 38:20
  restaurants, to go to ballet class, sports, like
• 38:23
  all the things that go into being a parent, I
• 38:25
  really try to have the best recommendations for
• 38:28
  those people who are looking to be a local resident,
• 38:31
  to join our community. That's amazing. And so
• 38:34
  many people look to you for those resources.
• 38:36
  Like you really become that go -to person. Yeah.
• 38:39
  Prior to the pandemic in 2020, a lot of people,
• 38:43
  not so much followers, but like, let's just say
• 38:45
  family members and friends were like, why would
• 38:47
  you limit your coverage to just South Florida,
• 38:51
  Boca Raton? Because I have Boca in my name. But
• 38:54
  I really saw it as an opportunity to be able
• 38:57
  to not only interact with my followers online,
• 39:01
  which is, great. Don't get me wrong. But also,
• 39:03
  you know, I go to Starbucks and somebody, oh,
• 39:05
  I follow you and like have a real conversation
• 39:07
  with that person. For many years, I was running
• 39:11
  a Mommy and Me program at a local school in Boca.
• 39:13
  And that was another opportunity to meet my fellow
• 39:16
  Boca parents. And I just think that's wonderful.
• 39:18
  Like, it's great to be online, but it's also
• 39:19
  nice to have the opportunity to really create
• 39:22
  IRL. relationships with people so you're so cute
• 39:26
  so you and i have traveled together and when
• 39:28
  we're traveling you're literally the mom i mean
• 39:31
  i'm a mom also i you know as we know i have a
• 39:34
  child but like you are the mom like if we need
• 39:37
  somebody needs a band -aid on that ship we were
• 39:40
  on michelle had it it's true or i'm the timekeeper
• 39:43
  here's where we're going okay kids line up It's
• 39:49
  time to go to dinner now. It doesn't matter if
• 39:51
  I've had three glasses of champagne. I'm still
• 39:53
  in that role. You're still doing it. You're still
• 39:54
  the mom, which is amazing. I mean, it's cute.
• 39:57
  I love it. I think it's adorable. Okay, so I'm
• 39:59
  going to wrap this up with your really hard question.
• 40:02
  Oh, okay. What's your favorite restaurant in
• 40:05
  Boca? Ooh, my favorite restaurant in Boca. That
• 40:10
  is a tough question because I feel like there
• 40:13
  are quite a few. But I would say because I am
• 40:16
  a native to Boca Raton, my go -to OG, whether
• 40:21
  it's just a dinner or a private party, is Tavirna
• 40:25
  Kima, the Greek restaurant right on Federal Highway.
• 40:28
  I've not been there. You have not been there?
• 40:30
  It is Greek food at its finest. It's just like
• 40:33
  a family. I love it. We'll go. Let's go. It's
• 40:36
  wonderful. We had Avery's fifth grade graduation
• 40:38
  celebration. there. I've been there just so many
• 40:41
  times and it's, I mean, I can't even tell you.
• 40:43
  I would say they've been there 20 plus years
• 40:44
  at this point. So it's wonderful. We're going
• 40:47
  to wrap this up and go get some Greek food. Okay,
• 40:49
  let's go. Check Michelle out. Modern Boca. Modern
• 40:53
  Boca Mom. I totally flubbed my words. Why did
• 40:55
  I do that again? Thanks for joining me on Forking
• 41:01
  Around with Flavor South Florida. If you're in
• 41:04
  the industry, a business owner, or just want
• 41:06
  a better understanding of what goes into keeping
• 41:07
  restaurants alive and thriving, make sure you
• 41:10
  subscribe and share this episode with someone
• 41:12
  who should hear it. Flavor South Florida takes
• 41:14
  place every September from the 1st through the
• 41:16
  30th between Palm Beach County and the Treasure
• 41:19
  Coast. You can find all the amazing dining deals
• 41:21
  and participating restaurants at flavorsouthflorida
• 41:24
  .com. Until next time, keep supporting local
• 41:26
  and keep forking around.