Latest / Forking Around with Flavor South Florida / Briana Beaty: The Woman Who Started It All - The Origin Story of Flavor Palm Beach

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Briana Beaty: The Woman Who Started It All - The Origin Story of Flavor Palm Beach · Forking Around with Flavor South Florida

• 0:02
  Thank you. Welcome to Forking Around with Flavor
• 0:06
  South Florida. I'm Kerri Paizzi, CEO of Flavor
• 0:09
  South Florida. We are sitting down with entrepreneurs,
• 0:12
  business owners, and influential community partners
• 0:14
  to 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 altimacaviar .com. Today,
• 0:44
  I am so excited to introduce Briana Beatty.
• 0:48
  Briana is the one who founded Flavor. So Flavor
• 0:53
  Palm Beach was the original name of the program
• 0:55
  back in 2007 for the OGs of Palm Beach County.
• 0:59
  If you know, you know. I would love to introduce
• 1:02
  Briana to the podcast. Hi, Kerri. Thanks for
• 1:06
  having me. Thanks for coming on. And I am so
• 1:10
  excited when I was bringing the guest list together
• 1:12
  and brainstorming of who do I want to speak to?
• 1:15
  Who do I want to interview? You were like right
• 1:17
  up at the top of the list. And when launching
• 1:21
  this, this new piece of the program, it only
• 1:24
  made sense to me that the person who is brainchild
• 1:28
  this was be here. This is like. Fantastic, because
• 1:33
  I want to tell the viewers and everyone, I get
• 1:36
  asked all the time, like, how did you start this?
• 1:39
  Why did you start this? I'm like, I didn't start
• 1:41
  this. She did. And I can't speak for you in answering
• 1:48
  those questions. That's why I now need to know
• 1:50
  all the answers and ask you, how'd you start
• 1:54
  it? And why'd you start it? Okay. Well, I didn't
• 1:57
  want to, to be honest. had been working in Miami
• 2:00
  and New York and they have fabulous restaurant
• 2:02
  week month type promotions. As a young girl on
• 2:06
  a budget, that was like the best ever. I mean,
• 2:09
  I would plan my trips to New York based on New
• 2:12
  York restaurant week to be able, and I plan out
• 2:13
  every restaurant, you know, lunch and dinner
• 2:15
  where we're going to the 21 Club at least twice.
• 2:17
  And Miami had this great Miami Spice, which was,
• 2:20
  I think at the time, maybe like a month long.
• 2:22
  And I look forward to it every year. And when
• 2:25
  I moved to Palm Beach, we didn't have anything
• 2:26
  like that. And the restaurant scene was a little
• 2:28
  different. Like our nicest restaurants were like
• 2:30
  less chef -driven dining experiences, more corporate
• 2:34
  steakhouse as like the upper end. But I still
• 2:37
  felt like we had enough to make a special event.
• 2:40
  So I called all kinds of organizations and companies
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  and said, this is such a great idea. You guys
• 2:45
  should really do this because I wanted to go
• 2:47
  to it. And they're like, oh, wow, thanks for
• 2:49
  calling. So while working full time, I was like,
• 2:54
  well, how hard can it be? And as you know, it
• 2:59
  is a little challenging. So I was calling these
• 3:01
  restaurants and explaining my idea during my
• 3:03
  lunch break. And after work and on weekends,
• 3:05
  I was knocking on their doors and trying to not
• 3:07
  bother them during food service, but be there
• 3:10
  in time to get their attention. I think the first
• 3:11
  year, I think I had 17 restaurants or something
• 3:14
  like that that participated and they all loved
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  it. And so the next year, you know, continued
• 3:18
  to grow and to grow. And it's just one of those
• 3:21
  things that kind of needed to get traction. And
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  so as we were growing, I think Palm Beach was
• 3:25
  also growing as a culinary destination. And just
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  kind of that interest in general in food was
• 3:31
  sort of developing. So we got to be on the same
• 3:35
  playing field while that happened, which was
• 3:37
  really fun. And then you get to meet people who
• 3:39
  aren't just a corporate chef, but the actual
• 3:41
  chef that loves being in the restaurant. So it
• 3:44
  made me fall in love with the business. from
• 3:46
  a different angle, not from the girl who wants
• 3:48
  to try different restaurants and knowing what
• 3:51
  I'm going to spend before I go. But it was from
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  really caring about the area and caring about
• 3:54
  the chefs and learning about it. So I came in
• 3:56
  from one angle, but I ended up with a different
• 3:58
  one. So that's how there's Flavor Palm Beach.
• 4:02
  So where did you move to Palm Beach from? My
• 4:05
  grandparents were from the Palm Beaches. I lived
• 4:07
  in Vero Beach. Then I went to University of Florida.
• 4:10
  And then I was working in Miami, which is where
• 4:13
  I experienced Miami Spice. And I would go back
• 4:14
  and forth to New York. And then when I met my
• 4:16
  husband, I moved to Palm Beach back home. And
• 4:19
  you have a marketing background, right? But anything
• 4:23
  would prepare you for putting on what flavor
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  Palm Beach is. It's more than marketing. It's
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  also like a human connection with the chefs because
• 4:30
  especially at that time, there was a learning
• 4:32
  curve toward it. They were like, what do you
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  mean a dining week month? Like, what are you
• 4:35
  even talking about? So I don't know that marketing
• 4:37
  would have even helped. It was more like begging
• 4:39
  and pestering and trying again and again. Those
• 4:42
  skills were very, very helpful. You're like,
• 4:46
  I just want to eat food when it's slow. But you
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  came up with the idea of it being in September
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  also, though. So you had data to support that,
• 4:55
  I would assume, to choose that month. Or did
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  they guide you on that month? Both. I mean, living
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  in the Palm Beaches, you feel that September
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  is slow. At the time, there was a restaurant
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  called Three Forks, which was a steakhouse on
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  PGA Boulevard. And you would go there any other
• 5:09
  time, and the piano's playing, and there's people
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  waiting in the hallway to get in. fancy cars
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  with a drive and you go in September and they're
• 5:16
  like, hi, welcome, pick any table you want. So
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  even without the data. And I think the second
• 5:22
  year I started working with OpenTable, which
• 5:25
  was a great partner for us. I said, should we
• 5:27
  adjust our dates? And they said, you're in the
• 5:29
  right lane, stay in September. That's exactly
• 5:31
  where you need to be. If anything, do August
• 5:33
  and September because those are both slow months.
• 5:36
  But if you really want to be at the peak, that's
• 5:38
  September. I've had restaurants ask me if we
• 5:41
  could start in August and I keep saying no. I
• 5:43
  know Miami Spice is August and September, but
• 5:45
  I feel like September is special for us and it's
• 5:49
  always been special. And I'm already seeing,
• 5:51
  here we are in the summer months, I'm already
• 5:53
  seeing restaurants put out three course menus
• 5:55
  now. But it's funny because, so you started Flavor
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  in 07, right? So next year will be the 20th anniversary.
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  Big party. And so it's funny because, yeah, these
• 6:13
  restaurants are like, oh, they're putting out
• 6:15
  these menus. But I've had restaurant staff say
• 6:18
  to me, oh, I had a diner call me in August and
• 6:21
  say, hey, do you have the flavor menu? And they're
• 6:24
  like, well, flavor is in September, but we have
• 6:26
  a prefix menu. It's a very similar coming tonight.
• 6:30
  And the diner said, no, I'll wait till September.
• 6:32
  We'll see you in September. I'm like. But that's
• 6:36
  a true testament to the name and what you created,
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  you know, because I think the public is so excited
• 6:44
  about flavor. If it's not a flavor restaurant
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  or a flavor menu, that's exciting for the public.
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  I agree. And I think someone said to me a long
• 6:56
  time ago, you know, I said, I really, I want
• 6:59
  to support these restaurants in the best way.
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  And they're all asking for more. time with flavor,
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  should I do it or not? I don't remember who I
• 7:07
  was speaking with, someone at Open Table or Zagat
• 7:10
  or something, that you can't prostitute the brand.
• 7:13
  It's got to be special. There's got to be an
• 7:16
  urgency to get in and to enjoy it while it's
• 7:19
  there. In a bigger market like Miami, there's
• 7:21
  more restaurants, there's more area to cover.
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  But I think still in the Palm Beaches, we are
• 7:26
  a little more condensed. You want people to not
• 7:29
  think, oh, I have plenty of time to enjoy this.
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  I want you to Have a sense of urgency. Get in
• 7:33
  there. Make your reservations and enjoy it. Otherwise,
• 7:35
  it's going to be gone. Yeah. And that's why I
• 7:38
  know you do too. But I would really work with
• 7:40
  restaurants and say, don't just throw together
• 7:42
  a three -course menu. Make it special. Make it
• 7:45
  representative of your menu. Show off. Because
• 7:48
  this is your chance to win someone back. Because
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  if this is a reach for someone, if this isn't
• 7:52
  somewhere where they would normally eat, if this
• 7:55
  is a little bit outside of their comfort zone,
• 7:57
  price zone, you still want to be their top of
• 7:59
  mind when it's Susie's birthday. And they want
• 8:03
  a special place to go. You want to be a special
• 8:05
  place. So show them how special you are. Yeah.
• 8:09
  No, it's true. So we always start with a month.
• 8:12
  And occasionally I would send out an email and
• 8:13
  saying, the labor is officially over, but here's
• 8:16
  a list of restaurants that are going to be continuing
• 8:17
  to offer their menu for the next month or whatever.
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  A lot of them, a good amount of them do. I want
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  to say like 40 or 50 of them extended into October
• 8:25
  last year. And that's great. That means they
• 8:28
  enjoyed the experience. It worked for them. It's
• 8:31
  funny, too, because the August thing for me,
• 8:35
  it's like it's not I'll just say it here now.
• 8:38
  Like, it's just never going to happen ever. Now,
• 8:41
  when I acquired flavor from you, you was flavor
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  Palm Beach. I did not intend on changing it to
• 8:49
  flavor South Florida. That was never my like
• 8:52
  I wasn't. set on doing that. But I had so many
• 8:56
  Treasure Coast restaurants that came to me and
• 8:58
  were like, we want this. We want this. So three
• 9:03
  years ago, I did Flavor that nobody remembers
• 9:07
  because it was such a little flop. I did Flavor
• 9:10
  Palm Beach for September, and then I did Flavor
• 9:13
  Martin County for October. That was not the right
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  answer. Honestly, now we're running two separate
• 9:19
  programs. I just doubled. Right. I mean, two
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  separate things. And I'm like, this is silly.
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  Everybody just be at the same time. And it's
• 9:28
  doing it's really growing in the Treasure Coast,
• 9:30
  too. And they're really enjoying it. And that's
• 9:33
  been exciting to see that growth and the growth
• 9:36
  in the Palm Beaches and the new chefs that are
• 9:39
  coming in here every day. And, you know, you
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  and you were saying before that you no longer
• 9:43
  live in the Palm Beaches and and there's even
• 9:47
  where you are. Things evolving and the culinary
• 9:50
  scene evolving. I think it's just the culinary
• 9:52
  scene is so hot right now. It really is. And
• 9:55
  it's fun to see the creativity behind it and
• 9:59
  the ingredients that matter. And like, I watched
• 10:02
  this cooking show on Netflix about how chefs
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  and they share their stories about where they're
• 10:07
  from and why they were inspired to cook this
• 10:09
  way. And it makes the food taste better. I'm
• 10:11
  not kidding. It does. You're like, this is special.
• 10:14
  It makes it, makes it taste better. No, it's
• 10:18
  true. Okay. So you said you started with 17 restaurants.
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  I did find a few little like old, really old
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  flavor promos. And can you remember one of the,
• 10:28
  like a few of your first ones that signed on?
• 10:31
  This episode is sponsored by Altima Caviar. Experience
• 10:35
  exceptional. Visit them at altimacaviar .com.
• 10:40
  Cafe Chardonnay. Three Forks. Ruth Chris. Season's
• 10:47
  52. One more. I'm going to give you one more.
• 10:51
  One more. Did I already say Capital Girl? You
• 10:55
  did not. Capital Girl. Four of five of those
• 10:58
  still participate today. Nice. Three Forks is
• 11:01
  obviously no longer with us. RIP for Three Forks.
• 11:05
  But the other four, and I always say to Frank
• 11:07
  at Cafe Chardonnay, I'm like, you're the OG.
• 11:10
  I always give it to Frank. And Frank is, I think
• 11:14
  he's the president of the restaurant association.
• 11:19
  Yeah. So he's like super invested into everything
• 11:22
  in our restaurant world. And he's been on doing
• 11:24
  this for so, so obviously so long with such a
• 11:27
  successful concept and he'll be joining us on
• 11:31
  the podcast as well. But you know, it's how,
• 11:34
  how are those restaurants hitting those 20 years?
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  You know, he's also really, I know to be a restaurant
• 11:39
  with that longevity and such a hard business.
• 11:41
  And he's so, generous. A bunch of his employees
• 11:44
  have been with them a really long time too, which
• 11:47
  speaks to how well he runs his restaurants. And
• 11:51
  he's so transparent and so willing to help. If
• 11:53
  I needed help or advice or whatever, I knew I
• 11:55
  could always ask him and he would instantly offer
• 11:58
  me whatever support he could. And I think that's
• 12:00
  probably why he's been around so long in addition
• 12:01
  to fabulous food and great service. You give
• 12:03
  what you get and he gives all day long. Yeah.
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  And so many of these restaurant owners in this
• 12:10
  area, the successful ones are very much like
• 12:13
  that. And it's funny, I often get asked how you
• 12:16
  and I met. And as the story goes, let me think
• 12:20
  first, I believe, did we meet at Capitol Grill
• 12:24
  first when I was the marketing manager there?
• 12:27
  Or did we meet at Sandpiper's Co. first? No,
• 12:30
  Cap Grill. Cabell Grill. So yeah, and that's
• 12:33
  what I tell people. Even previous to me, so I'm
• 12:36
  from New York originally, we have New York City
• 12:38
  Restaurant Week. And before I met you or anything
• 12:42
  or even knew Flavor existed, when I first moved
• 12:45
  down here, I was so thrilled to find out there
• 12:49
  was a Restaurant Month program because I moved
• 12:50
  here in 2010. So my mom and I were flavor diners.
• 12:56
  We were those crazy people emailing you going,
• 12:59
  when are you dropping the menus? What restaurants?
• 13:01
  What's this? It was me, by the way, just so you
• 13:04
  know. We were like the crazy people planning
• 13:07
  out our Septembers. And then I started. It's
• 13:12
  fun. And I know it brings people together, too.
• 13:16
  It does. And we had like a whole, we still, obviously
• 13:18
  we still do, but we have a, we had a game plan.
• 13:20
  So I started as a flavor diner, then morphed
• 13:23
  into a flavor restaurant when I was working at
• 13:26
  Capitol Grill. You're right. Was Capitol Grill
• 13:28
  first. Then we did flavor there. And I was like,
• 13:31
  oh yeah, we're doing this. And they, I guess
• 13:33
  we're doing it anyway. And they do exceptionally
• 13:35
  well with it. And then I started working at that
• 13:38
  yacht club in Old Port Cove in North Palm, in
• 13:40
  which you and your family were members there.
• 13:42
  You were pregnant at the time with, I can't remember
• 13:44
  which baby. I adore your children. Like running
• 13:47
  wild during meetings or dining or whatever, too.
• 13:50
  I think Jane was little. So probably you were
• 13:53
  pregnant with Kate, your middle, I think. So
• 13:56
  then, yeah, so I became the, I was the diner
• 13:59
  and then I was the. restaurant participant and
• 14:02
  I think a lot of restaurants don't realize that's
• 14:04
  when I'm telling them I'm telling them from hey
• 14:06
  I was in your shoes with this like let's go let's
• 14:09
  roll so enough about all that I want to switch
• 14:13
  quickly to what are you doing now you started
• 14:16
  a really cool Facebook group a couple years ago
• 14:19
  and tell me about that and the evolution of that
• 14:24
  and what you're up to it was more than a couple
• 14:26
  years ago now Palm Beach Moms, actually, as we
• 14:29
  are chatting right now, I'm getting a new website.
• 14:31
  But Palm Beach Moms came from being a mom, especially
• 14:36
  a first -time mom. You're like, what is happening
• 14:39
  right now? How many years ago, though? Because
• 14:41
  I am really bad at time periods. Is it like 10
• 14:44
  or more? Actually, 14 years ago, it started as
• 14:49
  a Facebook group, a closed Facebook group. 14.
• 14:53
  Yep. And the closed Facebook group, you could
• 14:55
  ask questions that you may be didn't want to
• 14:58
  ask somewhere else or it was 4 a .m. and you
• 14:59
  were up nursing or feeding a baby and you were
• 15:02
  like, I need an answer to this question. So it
• 15:03
  was sort of like an emergency SOS for moms and
• 15:06
  it's closed. It's a safe space. And then I was
• 15:09
  like, you know, as soon as I saw more need and
• 15:12
  I love supporting people, restaurants, friends,
• 15:15
  other moms, whatever, and connecting people.
• 15:17
  So I was like, you know, as soon as this baby
• 15:20
  is potty trained and I have a little more space
• 15:21
  for myself, you know, cause I was doing flavor
• 15:23
  at the time, I'm going to add a website. and
• 15:26
  give this more meat so that moms can like, you
• 15:28
  know, dig in and find the local story times.
• 15:31
  If the zoo has a splash pad, like if you're visiting
• 15:33
  where to go, whatever, like kept on having babies
• 15:36
  though. So the website took a little longer.
• 15:38
  So the website is, our first website is probably
• 15:41
  10 years old now. And this is our maybe fourth
• 15:44
  or fifth iteration that's being born today. And
• 15:47
  so that's a place where you can go and you can
• 15:49
  research schools, doctors, events happening every
• 15:52
  day, free and other things you can join. There's
• 15:54
  classes, everything to help support a mom. Like
• 15:58
  we do the research so that you could just pop
• 15:59
  on there. We save you the time so you can just
• 16:01
  enjoy the time with your kids. So you have the
• 16:05
  Facebook group, you have the website, you have
• 16:07
  newsletter. And people can advertise and also
• 16:12
  they can share their events, but then could like
• 16:15
  other businesses advertise on your site as well?
• 16:18
  Oh, yeah. I love like local small mom owned businesses
• 16:21
  specifically. So that's something that we like
• 16:24
  to work with and highlight local moms. But we
• 16:26
  also have national partners that make sense for
• 16:28
  moms. So depending on what the business is and
• 16:31
  what their needs are, we have as long as it's
• 16:32
  something I would personally use or our team
• 16:34
  would personally use, then we do have advertising
• 16:37
  opportunities. Did you ever imagine this was
• 16:40
  going to grow from a Facebook group 14 years
• 16:42
  ago to what you have now? No, but honestly, the
• 16:45
  skills that I learned at doing Flavor kind of
• 16:48
  apply to this, you know, maintaining and building
• 16:50
  a website, the advertising relationships, just
• 16:53
  the interpersonal interactions, it all skills
• 16:57
  that I had. And then being a mom was sort of
• 16:59
  a lane that I was in. So I was like, okay, well,
• 17:01
  and I get the nicest letters. probably once a
• 17:06
  month now, someone will send me an email saying,
• 17:08
  hey, I was in a really dark spot with postpartum
• 17:10
  and I reached out and found some great support
• 17:12
  through your site. And I just want to let you
• 17:14
  know, because they had reached out to me before,
• 17:16
  I'm in a much better spot now. Or my family and
• 17:18
  I came down from New York and we had 10 days,
• 17:21
  had no idea what to do. Everything we found,
• 17:22
  we found on your site. I'm like, I love that.
• 17:24
  I was like a little part of your magic family
• 17:26
  vacation. I'll take it. That's so fun. That is
• 17:29
  so heartwarming, though, and nice to know that
• 17:33
  you're having an impact in their life without
• 17:35
  even knowing you're doing it. Yeah, it's really
• 17:39
  wholesome and good. And the same thing with flavor.
• 17:41
  One of my favorite stories is, you know, a month
• 17:44
  after flavor, flavor was done. And, you know,
• 17:45
  like you have a hangover after putting on flavor.
• 17:47
  You were like, oh, yes, I'm exhausted. Biggest
• 17:51
  hangover ever. I'm going nowhere. Don't talk
• 17:56
  to me. And I've got a handwritten. letter mailed
• 17:59
  to me from a waiter. He was actually from Three
• 18:01
  Forks. I just want to say, I'm probably going
• 18:03
  to cry. He just said, I just want to say thank
• 18:04
  you so much. He said, you know, usually September
• 18:06
  is a month where I just get by and we rely on
• 18:08
  my fiance's income. But thanks to you and thanks
• 18:12
  to Flavor Palm Beach and the restaurant, I was
• 18:14
  actually able to put a down payment on a condo
• 18:17
  for us. I was like, oh, I know. I still have
• 18:21
  the letter. It's so sweet. And I got a thank
• 18:23
  you note and flowers one time from Victor at
• 18:26
  Limoncello. And it was since past, they were
• 18:30
  just like, thanks for making our September and
• 18:32
  helping us look after our staff. And we really
• 18:34
  appreciate it. This is the best job ever. Are
• 18:37
  you kidding me? I love it. It is. It is the best
• 18:40
  job because I think you have to want to help
• 18:43
  and be a part of it and really be a part of the
• 18:46
  community. And I love meeting all the people
• 18:49
  I meet through this program and being able to
• 18:52
  genuinely help. And I think, you know, last year,
• 18:57
  The revenue for flavor brought to the restaurants
• 18:59
  $2 .3 million as per reported by the restaurants
• 19:03
  just on flavor menus in September sold. That's
• 19:06
  not including liquor. It's not including upsells.
• 19:09
  It's not including anything but that menu. Wow.
• 19:11
  So if you bring $2 .3 million to these restaurants
• 19:15
  at that time where it's so slow, that's good.
• 19:18
  That's a good thing. You know, it keeps people
• 19:20
  employed. You need to be that person who cares
• 19:22
  and is patient where you're making decisions
• 19:25
  for the good of the whole. And you do that so
• 19:28
  beautifully. I love getting to watch you take
• 19:30
  flavor to the next level. It's amazing. I'm crazy.
• 19:33
  I keep adding layers. Every year I'm adding layers.
• 19:38
  So we have a lot of really awesome things planned
• 19:40
  for the 20th. And I want to tell everybody right
• 19:44
  now, but I can't. We just can't yet. But every
• 19:47
  year. So this year's podcast, next year's something
• 19:49
  else. And we're just going to keep going with
• 19:52
  it and building our restaurant community. Thanks
• 19:55
  to... the footprints you set almost 20 years
• 19:59
  ago. That's crazy. But you're doing, you've taken
• 20:02
  it so much further and in such beautiful direction.
• 20:04
  I love getting to watch it and to enjoy. I just
• 20:07
  get to go enjoy now and have dinner with you
• 20:09
  sometimes, which is great. I'm a little jealous
• 20:11
  that you just get to enjoy it now and that's
• 20:14
  it. But I do love our annual. You're my first
• 20:18
  Flavor Meal of the last two years. Hopefully
• 20:20
  we can do it again this year. Every year we're
• 20:23
  just going to get our Flavor Meal in. And I hope
• 20:27
  to see you at the kickoff party. You'll have
• 20:29
  a big party. Have you announced a date for that
• 20:31
  yet? No, that's invite only. And it's a very
• 20:34
  secret party. So the viewers can get FOMO. But
• 20:37
  to that note, next year we will have limited
• 20:41
  tickets available to the public. So the public
• 20:45
  can join in the party next year. I guess at the
• 20:48
  20th public party, but that's a whole, it felt
• 20:50
  like I was doing two events, like flavor and
• 20:52
  the party. Cause it gets so big, but, but the
• 20:55
  thing about doing a party is that people really
• 20:57
  love being part of flavor. And I love like feeling
• 21:00
  their energy and seeing how much they enjoy it.
• 21:02
  So I bet you would love it. I love a party. I
• 21:06
  love a party always. Yeah. It's like, just life
• 21:09
  is like one big party. So we'll wrap up here,
• 21:13
  but tell the folks where you can, find information
• 21:18
  about Palm Beach Moms. You can go to thepbmoms
• 21:22
  .com or find us on Instagram at Palm Beach Moms.
• 21:25
  Well, thank you for all of your ongoing love
• 21:29
  and support. And we got to get you down to the
• 21:31
  Palm Beaches. I might have to kidnap you for
• 21:33
  the month of September, just in its entirety.
• 21:37
  Perfect. And it'll be a great time. So yeah,
• 21:42
  you could find Briana at thepbmoms .com. And
• 21:47
  you can find Flavor at flavorsouthflorida .com.
• 21:50
  And I thank you so much for being on today. Thanks
• 21:54
  for having me. Always great to see you, Kerri.
• 21:57
  You too. Thanks for joining me on Forking Around
• 22:00
  with Flavor South Florida. If you're in the industry,
• 22:03
  a business owner, or just want a better understanding
• 22:05
  of what goes into keeping restaurants alive and
• 22:07
  thriving, make sure you subscribe and share this
• 22:10
  episode with someone who should hear it. Flavor
• 22:12
  South Florida takes place every September from
• 22:14
  the first through the 30th between Palm Beach
• 22:16
  County and the Treasure Coast. You can find all
• 22:19
  the amazing dining deals and participating restaurants
• 22:21
  at flavorsouthflorida .com. Until next time,
• 22:24
  keep supporting local and keep forking around.