Latest / Dishing with Stephanie's Dish / Tim Niver talks with us about the hospitalilty industry in the Twin Cities

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Tim Niver talks with us about the hospitalilty industry in the Twin Cities · Dishing with Stephanie's Dish

• 0:15
  SPEAKER_00: Hello, everybody, and welcome to the podcast.
• 0:18
  SPEAKER_00: I am excited to talk to my friend Tim Niver today.
• 0:21
  SPEAKER_00: It has been a minute since we have spent time together.
• 0:24
  SPEAKER_01: It's true.
• 0:25
  SPEAKER_00: Too long.
• 0:27
  SPEAKER_00: Yeah, way too long.
• 0:28
  SPEAKER_00: You are the host of Niver Niverland, which I'm sure you sort of landed by accident on becoming the voice of the hospitality worker in the restaurant industry.
• 0:41
  SPEAKER_00: But here you are.
• 0:43
  SPEAKER_00: You are also the proprietor of Moochies.
• 0:47
  SPEAKER_00: You also are hustling pizzas and frozen lasagna.
• 0:51
  SPEAKER_00: So I can't wait to ask you about what it's like to be in the packaged goods space.
• 0:55
  SPEAKER_00: Also, you still have St.
• 0:56
  SPEAKER_00: Dinette in a part of St.
• 0:58
  SPEAKER_00: Paul that has changed a lot.
• 1:01
  SPEAKER_00: So let's just get caught up.
• 1:05
  SPEAKER_00: I have some questions.
• 1:07
  SPEAKER_00: How is the packaged food pizza lasagna business going?
• 1:10
  SPEAKER_00: Let's just start there.
• 1:13
  SPEAKER_01: Well, honestly, it's really, really difficult.
• 1:18
  SPEAKER_01: I feel like I picked the hardest careers possible.
• 1:22
  SPEAKER_00: It's so hard.
• 1:25
  SPEAKER_01: It's just so competitive, and you wouldn't think, oh, yeah, you know, pizza, everybody loves pizza, but especially in these North Midwestern states, there's a whole aisle dedicated to frozen pizza in a lot of places, and so the competition from bigger companies
• 1:43
  SPEAKER_01: those folks with money and marketing budgets and that don't necessarily use the same level ingredients have have a real big advantage and they package multiple brands of pizzas and so forth and so on so I'm just a little guy still you know fifteen twenty thousand pizzas a year ten thousand fifteen thousand lasagnas a year but I like it and I like it enough to keep doing it
• 2:11
  SPEAKER_01: Just like the restaurant industry though, the reason I'm at a new co-packer now is because prices have gone up from all of the goods that we buy, especially good ingredients, and then over the past few years, wages have gone up.
• 2:26
  SPEAKER_01: So these companies are having a hard time not passing their costs on to me, and I'm just trying to hustle to make the best product I can and still get a profit.
• 2:37
  SPEAKER_01: So it's good, but there's a lot to it, and the hustle is not yet really financially worth it, but in my heart, trying to make the business go and keep it going, it's good.
• 2:51
  SPEAKER_00: And when you add that on to being the owner of Moochies, also St.
• 2:57
  SPEAKER_00: Dinette, I mean, do you work 50, 60, 70 hours a week?
• 3:06
  SPEAKER_01: I've balanced my life nicely.
• 3:09
  SPEAKER_01: I'm very thankful that I've had a lot of employees with me for a long time.
• 3:15
  SPEAKER_01: So I've been very fortunate that my managerial staff is just so solid.
• 3:22
  SPEAKER_01: And so while I'm still in the restaurants four days a week, on the floor four days a week, I'm able to balance it.
• 3:34
  SPEAKER_01: And I have to.
• 3:36
  SPEAKER_01: I'm not as young as I used to be, so I have to take the time to lie down or sit down.
• 3:42
  SPEAKER_01: Cooking's therapy for me, just for the family or whatever.
• 3:44
  SPEAKER_01: So I find my time.
• 3:47
  SPEAKER_01: I'm good still.
• 3:49
  SPEAKER_01: My body works, doggone it.
• 3:52
  SPEAKER_00: It Still Works, You Gotta Go.
• 3:54
  SPEAKER_00: To get to the place where you have managers that you can rely on like that, I imagine you pay better.
• 4:02
  SPEAKER_00: You probably pay more.
• 4:03
  SPEAKER_00: You probably treat them better.
• 4:06
  SPEAKER_00: Why do some people have like these people that stay with them forever and then other people, it's just a revolving door and they're constantly complaining about that they can't get anybody to work?
• 4:16
  SPEAKER_01: Well, I don't think I pay better.
• 4:19
  SPEAKER_01: The People That I Pay, I Want to Pay Them More All the Time.
• 4:23
  SPEAKER_01: I think it's hard for people to actually get paid what they're worth ever.
• 4:28
  SPEAKER_01: I think it's a very fun and fair work environment.
• 4:35
  SPEAKER_01: People have grown from within, and so they have a vested interest in things.
• 4:42
  SPEAKER_01: I think I'm good to work for, with.
• 4:46
  SPEAKER_01: I'm putting the work in next to the people putting the work in.
• 4:49
  SPEAKER_01: Dish with Stephanie Hansen
• 5:09
  SPEAKER_01: Stephanie Hansen, Dish Newsletter.
• 5:32
  SPEAKER_00: How You Feel Doing the Work That You Do.
• 5:35
  SPEAKER_00: And I have been someone that has known my whole career that pay is not what drives me.
• 5:41
  SPEAKER_00: What drives me is working with people that I like and working for someone I like.
• 5:45
  SPEAKER_00: That's really, for me, the primary driver.
• 5:47
  SPEAKER_01: And it becomes natural then, right?
• 5:51
  SPEAKER_01: It just becomes like a natural thing for you.
• 5:53
  SPEAKER_01: It's a kind of
• 5:54
  SPEAKER_01: Dish with Stephanie Hansen
• 6:10
  SPEAKER_01: So that, in part, they could all help feed me.
• 6:13
  SPEAKER_01: And I don't feel like that is the career path I'm on anymore.
• 6:17
  SPEAKER_01: You know, just things have changed so heavily in an industry that, previous to all the stuff that went down, was hard to make margin in.
• 6:27
  SPEAKER_01: And now,
• 6:29
  SPEAKER_01: No, we're scraping.
• 6:31
  SPEAKER_01: We're scraping it.
• 6:32
  SPEAKER_01: It's okay.
• 6:33
  SPEAKER_01: You know, break even is really good for a restaurant.
• 6:36
  SPEAKER_01: Yeah.
• 6:37
  SPEAKER_01: But, you know, in a lot of cases.
• 6:39
  SPEAKER_01: So I'm looking forward to 2024.
• 6:45
  SPEAKER_01: I feel like I've had enough of the, all right, what's going to happen?
• 6:49
  SPEAKER_01: You know, the hope.
• 6:50
  SPEAKER_01: And now I'm just like, screw it.
• 6:52
  SPEAKER_01: 2024 is going to be good no matter what.
• 6:55
  SPEAKER_01: I will figure it out.
• 6:57
  SPEAKER_01: And that could be more change, but also I still love what I do, like you said, so grinding.
• 7:05
  SPEAKER_00: Can we talk about St.
• 7:06
  SPEAKER_00: Dinette?
• 7:06
  SPEAKER_00: Because that was such a fun, is such a fun, gastropubby, elevated place.
• 7:17
  SPEAKER_00: You do a great brunch.
• 7:18
  SPEAKER_00: It was right outside the farmer's market in St.
• 7:21
  SPEAKER_00: Paul.
• 7:21
  SPEAKER_00: So great space.
• 7:23
  SPEAKER_00: Lots of, you know, revitalization of St.
• 7:26
  SPEAKER_00: Paul kind of started happening in that lower town area.
• 7:30
  SPEAKER_00: And then conversely, sort of the dismantling of downtown maybe started happening somewhat in that same area too.
• 7:38
  SPEAKER_00: What is the feeling in downtown St.
• 7:42
  SPEAKER_00: Paul in your area now?
• 7:43
  SPEAKER_00: It had such great vibes for a long time.
• 7:46
  SPEAKER_00: I know there's been a lot of homelessness that's happened over there.
• 7:51
  SPEAKER_00: Is it feeling like you're getting back to 2024 status?
• 7:58
  SPEAKER_01: Well, no.
• 7:59
  SPEAKER_01: The last couple of years have been a slow climb.
• 8:02
  SPEAKER_01: We're still about 30% off overall.
• 8:08
  SPEAKER_01: The owners of the building are working with us.
• 8:12
  SPEAKER_01: The other neighborhood restaurants that are there were connected.
• 8:16
  SPEAKER_01: And it feels to me, you know, very succinctly that when St.
• 8:23
  SPEAKER_01: Paul has events going on, the city's great.
• 8:27
  SPEAKER_01: and it's full, and it's vibrant, and it feels lovely.
• 8:30
  SPEAKER_01: And when that doesn't happen in a sleepier city, say, than Minneapolis, it feels sleepier.
• 8:38
  SPEAKER_01: St.
• 8:38
  SPEAKER_01: Paul still has vibes.
• 8:39
  SPEAKER_01: St.
• 8:40
  SPEAKER_01: Paul still has great places, and the farmer's market, you know, like seasonally things are weird too, because you know where you're going to the hockey game, so you probably stay on that side of town, you know?
• 8:50
  SPEAKER_01: So, Lowertown doesn't always have kind of that centralized event scenario happening.
• 8:56
  SPEAKER_01: Dishing with Stephanie's Dish
• 9:14
  SPEAKER_01: And I'm really pleased and so happy with any business that rolls in.
• 9:19
  SPEAKER_01: Don't take it the wrong way.
• 9:20
  SPEAKER_01: It's more about the longevity, consistency, the ability not to ride the roller coaster seasonally like we have been.
• 9:31
  SPEAKER_01: And so the highs are high and the lows are low.
• 9:35
  SPEAKER_01: It happens to be that way every year in the restaurant industry, but just a little bit more dramatic now.
• 9:42
  SPEAKER_01: People Haven't Returned to Work Downtown.
• 9:45
  SPEAKER_01: As much as I would hope.
• 9:46
  SPEAKER_01: And you know, I get it.
• 9:48
  SPEAKER_01: People don't want to go back to work.
• 9:49
  SPEAKER_01: It's controversial.
• 9:50
  SPEAKER_01: But it's also not sustainable.
• 9:54
  SPEAKER_01: Well, I think in a lot of cases you're probably right.
• 9:58
  SPEAKER_00: I have these thoughts and I don't say them out loud very often and I'm just going to say them here.
• 10:07
  SPEAKER_00: I've been on both sides.
• 10:08
  SPEAKER_00: I've been a business owner and I've been a freelance worker and I was in a manufacturing situation.
• 10:13
  SPEAKER_00: So we had to have people come to work to manufacture the stuff that we sold.
• 10:17
  SPEAKER_00: Dishing with Stephanie's Dish.
• 10:29
  SPEAKER_00: Dishing with Stephanie's Dish featuring Stephanie Hansen
• 10:51
  SPEAKER_00: Now, do we need to have more flexibility at work?
• 10:54
  SPEAKER_00: And can we have learned so much from this for working families, for people to go to the doctor, for people to maybe have more paid time off that they can use at their leisure?
• 11:04
  SPEAKER_00: All of that is good.
• 11:04
  SPEAKER_00: We've learned a lot of good things.
• 11:07
  SPEAKER_00: But you cannot just keep pretending that all of us working from home in our cloistered environments is good for society, good for business, good for human beings, good for mental health.
• 11:20
  SPEAKER_00: It's not.
• 11:21
  SPEAKER_00: I don't care what anybody says.
• 11:23
  SPEAKER_01: Yeah, you don't have to care.
• 11:24
  SPEAKER_01: I love, you know, you have very clear opinions and I really like that about you.
• 11:28
  SPEAKER_01: You say your piece.
• 11:30
  SPEAKER_01: I just think that the habits, because of these work from home things,
• 11:36
  SPEAKER_01: The Habits of People.
• 11:57
  SPEAKER_01: Dishing with Stephanie's Dish.
• 12:23
  SPEAKER_01: I do believe, though, that when St.
• 12:26
  SPEAKER_01: Paul starts at a level two or three, because that's the amount of people you have there, you're not really going to add up to anything other than four.
• 12:36
  SPEAKER_01: But when you start at five and six and seven, you can get to an eight in terms of capacity in the city.
• 12:42
  SPEAKER_01: And so culturally, I think things fade away.
• 12:47
  SPEAKER_01: And that interpersonal kind of connection and a buzz and a vibe and
• 12:52
  SPEAKER_01: You know, I get it that things change, but we're hopeful that the restaurants are the place where people come back together, where they come back and meet and see and open up again.
• 13:06
  SPEAKER_01: People are cloistered, aren't they?
• 13:08
  SPEAKER_00: Yeah.
• 13:09
  SPEAKER_00: And I think habits have changed.
• 13:11
  SPEAKER_00: Like, I'm a person that ate out before the pandemic four times, five times a week.
• 13:16
  SPEAKER_00: When you
• 13:17
  SPEAKER_00: Dishing with Stephanie's Dish.
• 13:35
  SPEAKER_00: I have really missed that buzziness of events.
• 13:39
  SPEAKER_00: I've missed the buzzy culture of being in a city, participating, meeting people, eating cool food.
• 13:44
  SPEAKER_00: I think we're getting back to it a little bit, but I also know I financially am never going to be where I was and eat out five days a week again.
• 13:54
  SPEAKER_00: I just can't.
• 13:55
  SPEAKER_00: It's gotten too expensive.
• 13:56
  SPEAKER_00: So now I'm picking and choosing.
• 13:59
  SPEAKER_00: I Can Make a Hamburger at Home.
• 14:12
  SPEAKER_00: and I thought that when we came back from the pandemic that fine dining would have a moment I think it's been slower to build but I still think it's building I also love the feeling of a neighborhood restaurant like Moochies has such a good feel inside it and that vibe of being in your neighborhood and those are the restaurants that have sustained people I agree and the neighborhoods have sustained us equally they stayed with us they keep coming to visit
• 14:40
  SPEAKER_01: You Know, Those People Didn't Move, Say, Out of Their Apartment Downtown to Somewhere Else, They're Still There.
• 14:47
  SPEAKER_01: You know, yeah, you're right.
• 14:51
  SPEAKER_00: Yeah, it's just, it's interesting how we are changing and evolving.
• 14:58
  SPEAKER_00: And every industry is evolving, too.
• 15:00
  SPEAKER_00: Like, we're just coming off of the Minneapolis City Council voting that, you know, Uber needs to have a set mandated $35 an hour wage.
• 15:10
  SPEAKER_00: Stephanie Hansen, Dishing with Stephanie Hansen
• 15:26
  SPEAKER_00: From City Councils, From Government, From People.
• 15:31
  SPEAKER_00: You know, we were one of the last people as an industry to get help during COVID, yet you were on the front lines.
• 15:38
  SPEAKER_00: It's just, it's been such a crazy run.
• 15:40
  SPEAKER_00: And it's so hard for restauranteurs.
• 15:42
  SPEAKER_00: I just want people to know that.
• 15:44
  SPEAKER_00: It really is.
• 15:45
  SPEAKER_00: Like, not only are food costs crazy, but all of the pay, all of the increases that have just little bits here, little bits there, little bits there.
• 15:55
  SPEAKER_01: Yeah, one and two percent.
• 15:59
  SPEAKER_01: Those single percentage points are huge.
• 16:03
  SPEAKER_01: They're just massive.
• 16:06
  SPEAKER_01: I was looking at labor numbers and I've been starting to say to my team, hey, I don't think our labor number is going to go down because it isn't.
• 16:20
  SPEAKER_01: Because there's two more years
• 16:23
  SPEAKER_01: Of the Minimum Wage Increases, which basically goes to servers, because everybody else is now making 20 plus dollars an hour.
• 16:31
  SPEAKER_01: Easily.
• 16:32
  SPEAKER_01: Everyone.
• 16:34
  SPEAKER_01: And, you know, I just feel like people have their fingers in our business so much and it's like, you know, we don't want to be sad sacks.
• 16:42
  SPEAKER_01: We're just trying to figure out how everything we do is trying to cut labor, but there's just no way to do it and keep service and do all the things we used to do the same.
• 16:54
  SPEAKER_01: It's really hard.
• 16:57
  SPEAKER_00: So does this gets to like the reason I wanted to speak with you was the New York Times had a big article that came out where 30 chefs kind of weighed in on the state of the industry.
• 17:06
  SPEAKER_00: And frankly, it was somewhat depressing.
• 17:10
  SPEAKER_00: It was honest, I thought, but it felt kind of depressing, just like, oh, here we are again.
• 17:15
  SPEAKER_00: It feels like we're almost right where we were before the pandemic started in talking about labor, in talking about mental health, in talking about what's sustainable for our industry.
• 17:26
  SPEAKER_00: With that said, is it just possible that things are going to change and we'll just have a consolidation and we just won't have as many restaurants and people will have their destination restaurants they go to for birthdays and anniversaries, they'll have their neighborhood restaurants they go to for community and getting out, and we'll just cut out a lot of the middle?
• 17:49
  SPEAKER_01: There is a lot of saturation.
• 17:53
  SPEAKER_01: Absolutely.
• 17:55
  SPEAKER_01: We've discussed that.
• 17:56
  SPEAKER_01: You know, how many Italian places do you go to?
• 17:58
  SPEAKER_01: How many steakhouses do you go to?
• 17:59
  SPEAKER_01: How many burger joints do you go to?
• 18:01
  SPEAKER_01: There is a lot of saturation and there is a natural tide in our industry.
• 18:08
  SPEAKER_01: You can look at the amount of openings and the amount of closings and maybe the closings a little bit more than the openings, but people are still doing it.
• 18:15
  SPEAKER_01: I think there's a post-pandemic hope that I have that those folks that are starting businesses now don't feel like they have to be changing how they've done things for the past 10 years to keep up and get with it.
• 18:29
  SPEAKER_01: I think if you're concepting right and you're coming in and you're pricing right for now, it's better than somebody seeing your lasagna go up five bucks.
• 18:41
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• 19:06
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• 19:27
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• 19:51
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• 20:10
  SPEAKER_01: Get It Through Their Heads Politely Please that food has always been undervalued and this work has always been undervalued.
• 20:21
  SPEAKER_01: Somebody can cook a cheap rice and somebody can cook a rice that is so dope and so thought out, but it's just rice, right?
• 20:29
  SPEAKER_01: Dishing with Stephanie's Dish featuring Stephanie Hansen
• 20:57
  SPEAKER_01: You Defined Your Own Place.
• 20:59
  SPEAKER_01: You Defined Your Own Pricing.
• 21:01
  SPEAKER_01: But people do always want a reason why.
• 21:05
  SPEAKER_01: They want to know why you're charging that.
• 21:07
  SPEAKER_01: And nowadays, you know, like, we've done price increases four times in the last year.
• 21:15
  SPEAKER_00: And I'm just trying to catch up.
• 21:16
  SPEAKER_00: That must feel bad.
• 21:17
  SPEAKER_00: Like, I know you've got to do it, but it just must feel bad for you because you've got so many regulars.
• 21:23
  SPEAKER_01: Yeah, and it's slow and it's meticulous and it's the same product.
• 21:34
  SPEAKER_01: Another thing that I've said often lately is a restaurateur that drives around in a Porsche.
• 21:40
  SPEAKER_01: I mean, there's very few of us.
• 21:43
  SPEAKER_01: I don't have a Porsche.
• 21:46
  SPEAKER_01: Why Shouldn't a Restaurateur Be Wealthy from a Restaurant?
• 22:05
  SPEAKER_00: I'm older so I'm on the tail end of my earning life and I'll have conversations with my daughter and her friends and my nieces and you know they're in the 24 to 30 range and their idea of what they should be making maybe that's
• 22:26
  SPEAKER_00: Okay, Maybe That's What It Is Now.
• 22:29
  SPEAKER_00: But I'm looking at it and I'm like, wait a second, why should you be making $100,000 at your second job?
• 22:37
  SPEAKER_00: What happened to moving up?
• 22:39
  SPEAKER_00: I don't mean to sound like Gladys Kravitz over here in the hundred-year-old room, but
• 22:44
  SPEAKER_00: I wonder if we have just such a skewed idea of what is right because one thing you said at the very beginning of this podcast that I've been thinking and you articulated it very well is nobody really does get paid their worth.
• 22:57
  SPEAKER_00: The system just isn't set up that way.
• 23:01
  SPEAKER_01: Nor is it always even.
• 23:02
  SPEAKER_01: It's never even.
• 23:03
  SPEAKER_01: Nobody makes the same amount.
• 23:05
  SPEAKER_01: There are tiers.
• 23:06
  SPEAKER_01: You are awesome or you're mediocre at it.
• 23:09
  SPEAKER_01: You're doing it to get by or it's
• 23:11
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• 23:34
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• 23:35
  SPEAKER_01: Stephanie Hansen, Dishing with Stephanie's Dish
• 24:00
  SPEAKER_01: And now businesses are- I think one of the people in the article from the New York Times said, yeah, we're going to give them more money and we're going to try to make it work because they can't stop.
• 24:14
  SPEAKER_01: It's an interesting time.
• 24:16
  SPEAKER_01: I'm all for everybody doing better.
• 24:19
  SPEAKER_01: I'm all for the city
• 24:22
  SPEAKER_01: Helping People.
• 24:23
  SPEAKER_01: And at the same time that they're helping people, I believe there also has to be administration and policy that helps a business succeed.
• 24:33
  SPEAKER_01: The businesses cannot take on all of the costs of health care, of child care, mental health care.
• 24:43
  SPEAKER_00: I mean, why are we asking businesses to do that?
• 24:47
  SPEAKER_00: Why don't we just have a system that everyone can pay into and help everybody lower their rates?
• 24:53
  SPEAKER_00: I sound like a socialist here, but when it comes to medicine, it is the best idea because you're always going to have the opportunity to buy more, buy better, but you'll at least have something.
• 25:04
  SPEAKER_00: Right now, we just have people that you can barely afford to have anything, or you have to go work for a business and put it on their shoulders.
• 25:12
  SPEAKER_01: Dishing with Stephanie's Dish
• 25:31
  SPEAKER_01: But there's a bigger picture out here that would take a lot of pressure off people just on a daily basis.
• 25:37
  SPEAKER_01: It would reduce their stress.
• 25:39
  SPEAKER_01: They would be able to get seen and get medication for what's ailing them.
• 25:43
  SPEAKER_01: And then I think you have a little bit more balance in your workforce.
• 25:48
  SPEAKER_00: Let's say something positive in our last five minutes together.
• 25:52
  SPEAKER_00: I feel like I just unloaded on you all of my grievances.
• 25:57
  SPEAKER_00: But there are so many cool new restaurants coming.
• 26:00
  SPEAKER_00: We have a whole spectrum of new folks in the industry that that feels really good.
• 26:07
  SPEAKER_01: Excitement.
• 26:09
  SPEAKER_01: So, you know, Diane Moua at Diane's Place is just getting ready to tip off there.
• 26:15
  SPEAKER_01: Boucheron, a lovely little redo of an old revival space.
• 26:21
  SPEAKER_01: I haven't yet eaten there, but I'm going to go.
• 26:24
  SPEAKER_01: You know, I just had the other.
• 26:28
  SPEAKER_01: OK, so much buzz.
• 26:31
  SPEAKER_01: Dishing with Stephanie's Dish featuring Stephanie Hansen
• 26:47
  SPEAKER_01: Dishing with Stephanie's Dish.
• 27:05
  SPEAKER_01: All the boats rise when things are fun and popular and feeling good.
• 27:10
  SPEAKER_01: All the boats rise when the community comes together and celebrates a new place and also visits an old one that has already provided them a lot of memories.
• 27:20
  SPEAKER_01: There's a lot of good out there.
• 27:22
  SPEAKER_01: It's still a great industry.
• 27:23
  SPEAKER_01: I'm not a sad sack at work, man.
• 27:26
  SPEAKER_01: You're never going to catch me like that.
• 27:28
  SPEAKER_01: You're never going to catch me like that.
• 27:30
  SPEAKER_01: I might have one bad day a year or whatever.
• 27:32
  SPEAKER_01: You Come to Our Place and all that other bullshit.
• 27:35
  SPEAKER_01: Excuse me, can I say that?
• 27:37
  SPEAKER_01: All that other stuff melts away and you just take care of people and you're actually there doing what you're supposed to do.
• 27:43
  SPEAKER_00: Providing hospitality.
• 27:45
  SPEAKER_01: When you can think about that more alone without the other parts of it, that's where the magic is.
• 27:55
  SPEAKER_00: People can find you at Moochies, they can find you at St.
• 27:58
  SPEAKER_00: Inet, they can buy your pizzas, your lasagnas in the frozen food section, and they can listen to your podcast, Niver Niverland, all about the restaurant industry.
• 28:07
  SPEAKER_00: Thanks for catching up with me.
• 28:08
  SPEAKER_00: I'm sorry it's been so long.
• 28:09
  SPEAKER_01: Hey, no sweat.
• 28:11
  SPEAKER_01: It's just like it was the last time.
• 28:13
  SPEAKER_01: We're cool.
• 28:13
  SPEAKER_00: Yeah, I'm going to see you soon.
• 28:15
  SPEAKER_01: Yes, hope to.
• 28:16
  SPEAKER_01: Okay, take care.
• 28:17
  SPEAKER_01: Bye-bye.