Latest / The Weekly Run / The Ritual of Welcome | #14
Transcript
- Jeff Perera: Welcome to the Weekly Run, I'm What's hot at the Bagel Run this week is bagel madness is finally wrapped up. We have a champion, Aaron. Aaron: I'm Aaron. We made it and I think just like last year we just set a precedent of underdog champions. Clearly we don't know what's supposed to happen because this is the second year in a row that a completely random, seemingly random bagel has won. The underdogs, man. Everybody likes a good underdog story. Jeff Perera: Nobody knows, no... Nobody knows. The underdog victor of the Bagel Madness tournament of Bagels of the Day champion is Banana Bread. Banana Bread. Banana Bread. Huge bracket buster. So let's... Aaron: Banana bread. Banana bread. Bracket buster. One of our lowest picked champions out of all, we dug through all the stats and it was one of the most, I guess the least picked final champion. I mean, there was a bunch of people that had it, so I won't say it has its believers, but totally unexpected. Jeff Perera: So let's talk about some of those numbers, because you shared them with Catriona and me. we know we had this conversation previously. We had ⁓ 8,800 brackets filled out, like 8,862 or something like that, right? ⁓ so a lot of brackets filled out. ⁓ we moved into ⁓ final, you pulled some data on who picked certain winners. And I think Garlic Bread was the competitor to Banana Bread. And Garlic had 1,142. Aaron: Yeah, there's a lot. Jeff Perera: people selected it to win. Aaron: Garlic bread was a favorite across the favorites. It was in that sort of tier of like the top four or five favorites to win. So that one, was kind of like the champion, you the expected number one seed against the upstart. And so what was even crazier about that is not only ⁓ one of the highest picked contenders against one of the lowest, but going into the bracket of the final, We still had three perfect brackets. And when we were pulling the numbers, we were so excited that somebody might actually have a perfect bracket. But then everybody had garlic bread as the champion for those perfect brackets. We're like, oh man, this is an all or nothing, man. Like somebody's only, it could be a final bust for everybody. And it was, it broke it. Jeff Perera: And it was, because only 440 something people picked banana bread to win. So we had three perfect brackets going into the final round with three perfect brackets, all selecting garlic bread to win. We did some back of the napkin chat, cheapy team math that said that's like a one in 32,000 chance to have picked a 16 team perfect bracket. It's pretty, and three people did it. Aaron: Correct. Correct. Three people were a banana bread away. And what's funny is we actually were tracking that through the different rounds. And so before the semis, there was eight people that had perfect brackets. And so it really kind of whittled down as we went based on, again, banana bread just continuing to defy all expectations. So like I said, 440-something people They knew, they knew the secret. They knew it was going to happen. And another interesting stat on that, ⁓ the championship match of Banana Bread, they had the most bagels sold in any single match in entire tournament. Jeff Perera: They knew. Aaron: It was the championship for banana bread. Crazy. Jeff Perera: Well, Banana Bread is the champion and will remain champion for the next year. we'll s- 12 months to the right to carry the trophy around and we'll see if we make it again this year. Aaron: They have 12 months of the right. You I just gotta say, listen. Jeff Perera: think I know the guy who has control of what bagel of day selection ⁓ is offered, so I might, we'll see we... ⁓ Aaron: It's true. I mean honestly the fact that you don't have a perfect bracket there's I mean that speaks to both the Impredicability of it and the fact that we're genuinely doing this honestly. This isn't like a marketing scam because If this were a marketing scam, this is not how it would end we are let we are letting the people decide exactly Jeff Perera: 100 % yeah, I was so my back get busted so fast so fast No, I would have been like, look at me, I'm perfect. No, not at all. So that wrapped up and it led us right into our next promotional period, which is our Spring LTO, a peach and pimento ⁓ program. mean, ⁓ the side is fun. I love it. It's called Just Peachy and it's fantastic. It's a peach cream cheese with ⁓ three ⁓ drinks. have peach cobbler latte, we have a peach dirty soda, and we are featuring our peach berry iced tea, and then pimento cream cheese. Last year, pimento cream cheese stood on its own the whole spring, and pimento cream cheese now has this sweeter counterpart. Aaron: pimento is another annual event that just needs to happen. I'm so glad that this has become a thing. My only problem is that we don't sell it by the pint, so I can just put it in the fridge, because ⁓ where that spread deserves to live. I mean, it's delicious on bagels, but I feel like limiting it to just bagels is, it's unfair to the spread. It is so good. It is just the crackers. ⁓ dip for like carrots and stuff like it's it's awesome. Jeff Perera: I concur. This spread should be taken out of its Jeff Bagel Run ⁓ and placed one of those fancy cups in the center of a beautiful cracker spread. Yeah. If you're watching the Masters this weekend ⁓ got a little... got some people over or you just built your own little charcuterie board just for funsies like ⁓ cream cheese need... ⁓ ⁓ ⁓ cream cheese needs to be part of your... Aaron: Yes, exactly. This is Spreads board. What is that? They do the spreads boards now or the butter boards? Jeff Perera: your life. Aaron: We need to normalize pimento boards of just Jeff's pimento spread. Jeff Perera: We have... Well, the part of once we normalize it, goes away. By February... May 10th, think is the last... May 10th is the last day of the LTO, so I know. It's short-lived. Just gotta get it while you can. Aaron: Ugh. Next year. Next year. Get it while it's ⁓ good. Listen, I want it to show up on Publix shelves next to Chick-fil-A sauce and other restaurant brand come to grocery store ingredients. That's what I want. I want to buy a pint of it. I like it. It's good. If it's not clear, I like it. Jeff Perera: Hahaha One... One can dream. One can dream. this week we also introduced a bagel of the day. the master's week, at Jeff's Bagel Run this week because ⁓ have incredibly stacked lineup for bagel of the day with a brand new ⁓ the Cheddar Bacon Ranch. ⁓ A ⁓ phenomenal bagel. ⁓ I had ⁓ that bagel week, half of it with cream cheese half of with the pimento. ⁓ Aaron: Mmm, winner. So why does the sweet cream cheese work? To me that sounds like it shouldn't work. Why does it work? Jeff Perera: Yeah, putting cheese with peach is kind of like cheddar cheese and peach together. It shouldn't work. I think it's the sweet and savory combination. You get a little bit of the saltiness up front and then that sweetness of the citrus comes through on the back. It's really nice. I enjoyed that half. Aaron: Yeah. Jeff Perera: hot take more than the pimento half. Yeah, I know. I know, I can't believe I actually said that out loud. The pimento is very good and it goes well with that type of bagel, but the peach just really, I don't know, it outshined. Aaron: Wow that's hearty. That's, our spread selection, I've been surprised more often than not by some of those, I guess I'll say non-traditional spreads. And I go in there and I'm always so drawn, like roasted jalapeno, I love the garden vegetable I love. It's so easy to go to those consistently. The hot sauce one is really good. then, like somebody give me cannoli. You know, the cannoli spread. I'm like, guys, this is really good. Jeff Perera: Yeah. Aaron: Why don't I get this more often? You get a branch out, Jeff, you get a branch out from your core. That's the problem. Jeff Perera: Yeah, I- I do the same thing, Aaron. I'm a roasted jalapeno salt bagel a lot of times. I do a salt bagel with a little bit of brown sugar cinnamon, so I kinda sometimes stick to those coarse spreads but when we get these fun LTOs, I like to mix it up. We posted a video earlier in the week of me adding the peach cream cheese to the cheddar bacon ranch, and one of our franchisees, JD up in Chicago. Aaron: Ugh, roasted of jalapeno is so good. Jeff Perera: sent me a message, he goes, you're wild. And I was like, dude, I was like, dude, you need to try it on Wednesday and get back to me. And I got a text message and he sent it back to me. goes, all right, that was pretty good. That was the whole message. He goes, all right, that was pretty good. And then he thought, maybe I should start like a, he said, a wacky Wednesday. And so me coming up together with some wild pairings, I send it out to the franchisees and then I have them record their responses to trying it. Aaron: You're crazy man, you're crazy. I Ooh, I like that. Jeff Perera: That's what I said, I was like, love this idea, we're gonna make this happen. Aaron: Yeah, that's a great idea. Jeff Perera: because he was shocked by it. He was shocked by how delicious it was. Aaron: that's actually the thing that I do like to do is when I've got time, like I go into the store and I always ask the front of house person, like what, what's your preferred, like, especially with a BOD, I'm like, what do you like with it? And then you get these interesting, cause they experiment with it, right? They're eating tons of bagels. They're eating a bagel a day almost, you know? So yeah, so they really experiment. find that they experiment with these things. And that's when I've been like, Hey, ⁓ Jeff Perera: all the time. Aaron: You, they'll say something like, ⁓ I'm eating these pizza bagels, but I always use garlic butter instead of a spread because then it makes it melts and it makes it taste more like a pizza. And I'm like, that's genius. And then you try it. Things I would never try. And then you try it it's great. So it's kind of like a wine pairing. You got to ask. You have to ask the bagel sommelier at the front. Like, how should I approach this? Jeff Perera: Yes. I should, I should like rent a tux and get like the napkin over my arm and I could do a whole bit of content around bagel pairings That would be so fun. Aaron: Yes! Yeah. so this is, riffing on this, but this is gonna be great. I think you need to introduce a character, the Bagel Sommelier. And we can get you a little fake mustache. And it's not even you, it's just content as the Bagel Sommelier. Telling you, telling you. Jeff Perera: ⁓ yeah. I love this. I think there's something here. This could actually, so, know, obviously we launched a pod this year. You and me are doing the podcast. We're branching out on our content reach. I'm a big believer in live shopping as well, but we don't have a product that we can sell live. Like we just don't, you know what mean? Like can't be like, check out this merch, like buy it now. know, it's like kind of like live shopping on the internet is essentially what. Aaron: yeah. Yeah Jeff Perera: QVC was for us growing up, right? And I believe that I want to present shopping ⁓ a weekly show. ⁓ I'm working through this idea of live shopping as like a weekly show, ⁓ a 6.45 on Sunday night, right before the big bagel of the day drop. ⁓ if you watch the show, I'll like leak the flavors ahead of time, we'll talk about it, yeah, we'll talk about it. ⁓ then maybe like, ⁓ don't know. Aaron: Yep, yep. Yeah. You just got through them? Jeff Perera: put an offer out or something to get like a discount on the bagel. I don't know how, I haven't gotten it all worked out yet, but like I think it's like a 6.45 to like 7.05 show. It's like 20 minutes every Sunday night we go live talking about the bagel of the day. cream cheese pairings, yeah, so like it ties together. I mean maybe the character is like a tuxedo wearing mustache having. Aaron: I love it. telling you, big ol' sommelier. ⁓ tuxedo, yes, yes. Yes, listen, I'll get AI image creation on this immediately. I'll show you exactly what you need. Jeff Perera: please don't. The already starting we. Maybe this is the place to talk about this. We had three negative comments about some AI usage in our most recent. ⁓ P the just peachy. Yeah, so the just peachy. ⁓ Promotional photographs have pictures of real coffees and real cream cheese cup like and then we inserted it. Aaron: ⁓ really? Jeff Perera: into a background, or we inserted a background into the picture. ⁓ yeah, and there were a few comments on the internet that were like, ⁓ no, Jeff, why are you using AI? was like, the amount of real stuff we shoot is crazy. So I think ⁓ we're going to rectify that. We're going to do a behind the scenes of our whole holiday photo shoot that we have coming up in the next couple of weeks. And so we'll get a Aaron: Yeah, standard. I was gonna say. Jeff Perera: And I think it's gonna, I'm gonna have Corey record it like documentary style while he like, so we'll do the photo shoot and then we'll do the documentary of the photo shoot. So we'll have it like horizontally shot for YouTube. We'll have it vertically shot for TikTok and Reels and we'll put some content out talking about how we, our bagels are not AI. They are the realest bagels out there. Aaron: I was gonna say I so many days in office where I'm literally sitting there waiting for the photo shoot food to be done with their session so I can eat it. It's literally the best day whenever there's a photo shoot going on because there's gonna be all these extra bagels. I will say, Jeff, Jeff, it's on you and Cory. It's totally your fault for not driving the bagels to a peach orchard and taking that photo. That's on you. Jeff Perera: Ha ha! So you can eat it. Yeah, I know. I know. It's okay. There's enhancements. Yeah. Aaron: because you know there's peach orchards everywhere available for photo shoots. Jeff Perera: I mean the Peach State is right below us here Florida. Georgia's the Peach State. Did you know that? Aaron: I mean, I didn't know they were below us. Jeff Perera: Are they below? We're right below them. No, they're above us. I guess they're north of us. Yeah, so we're right there. We could have driven up. Although, while they are the peach state, they actually don't produce as many peaches as they used to. They actually produce more onions now. Aaron: Hahaha That is shocking. That is unknown. Jeff Perera: Totally random fact. I know it is actually totally random fact that might get edited out because that's nonsense. Yeah Vidalia onion They produce more onions than like any other state. It's crazy. I digress Aaron. Okay, so Peach and pimento is happening Aaron: you This is what you get for podcasting out of your car. Jeff Perera: I know, it was just too noisy inside. I had to find a quiet spot, so I'm in the car. ⁓ At least there's not the sound of coffee being roasted in the background. It was just too loud in there. ⁓ Too loud. Aaron: That's true. In two weeks we'll be casting from live from Phoenix. Jeff Perera: Courtside. Courtside and Phoenix, yeah. Yeah, we will be Courtside and... Do you have a paddle? Do I need to get you a paddle? Aaron: No, don't they provide pedals? Jeff Perera: No, no, no, no, it's a very personal item. I'll bring you a paddle, don't worry. You don't like show up. It's in like, it's not like the bowling alley where you can like rent shoes and a paddle and borrow someone's ball. Like, no, no, they'll be balls. Aaron: So they will provide it. You So they expect everybody, they're gonna expect everybody to come with paddles, like actually travel with paddles, is what you think. Jeff Perera: with their paddle, yeah. Aaron, we are the most novice group, you and I. Again, we've been talking about this as if it's like, it's a thing. It might not even be a thing. It might just be like, we might just show up there and they're like, go play, have fun. Like, and we just like fool around for an hour on the court. We have this in our mind set up as like, this is a tournament. This is something to be won. There will be a prize at the end. Yeah, so I will bring you a paddle. I'll bring you a paddle, yeah. Aaron: Exactly. You Excellent, You still owe me that YouTube video for how to play. Jeff Perera: Yeah, yeah, I'll send you the YouTube video on the rules so you don't go in the kitchen. I actually think there is such a great opportunity for Jeff's Bagel Run and like Pickleball, company that it's endless. Like there's a whole section on the court called the kitchen that you're not allowed to go in. There's so much things like boil, bake, dink. Like, let's go. They're so it's going to be. This is going to be great. It's going to be great. No, I've been thinking about it. Aaron: This is shame, Jeter. Yeah This has clearly been on your mind. Jeff Perera: pickleball's on my mind. It's been, it's going to be fun. I'm really looking forward to it. Arizona in two weeks. ⁓ Next week we open Nolensville, ⁓ Tennessee, which just of Nashville. ⁓ Excited about ⁓ I wanted to talk about that has been my mind this and it started from the pod last week, Aaron, cause ⁓ we, we had this conversation coffee ⁓ and ⁓ Aaron: You too. Jeff Perera: Glen brought up the idea of like a ritual and coffee being a morning ritual. And so it got me thinking a lot about how we as a breakfast day part QSR operator are a part of people's rituals. a part of their morning routine. We're a part of ⁓ thing that ⁓ their day started. And I just started thinking about how valuable that is. Aaron: Yeah. Jeff Perera: It has so much impact in the way someone's day starts I like it's something that ⁓ gives a competitive advantage. ⁓ And I I've just been having a lot of thought processes around like how hospitality shows up in the morning. What does that look like? What does that feel like? ⁓ And I I just thought it would be a fun ⁓ conversation us today as a a way to wrap up the pod and go into the weekend with this idea of like, hospitality in the morning and how... how that makes people feel and what's different about it at JBR. Aaron: Well, let me ask you this question ⁓ is the morning the sacred for most people? I think it is. Like I think about afternoon routines, lunch routines, maybe dinner. I feel like the way you sort of start your day, it could be a good routine or a bad routine. I mean, I've had stretches where like my morning routine is frantic and bad. ⁓ but I feel like the one that people rely on the most is the morning routine. which is kind of something crazy I hadn't thought about until you just said that. Jeff Perera: That is a really, it's a really good observation. I do think that the morning routine is probably the one that is most structured in the majority of people's lives. I have two young kids still, you know, Emily just turned 11, Lucas is eight. We have a evening routine, you know, like a bedtime routine, but I know that's going to fizzle away. Like that bedtime routine isn't kind of the Aaron: Yeah. Yes. Jeff Perera: The morning routine though, that's like ritualistic. Breakfast at 7am, they're having pancakes or eggs or whatever, they're getting dressed at 7.30, backpacks and lunches are packed by 7.45. Like there is a programmatic process to our morning routine, especially when they're in school. And so I think most people live that way. They're like, I set my alarm for this time, I get up, I go do this, I do this thing, I brush my teeth, whatever, you know, and that is... To be a part of that is special. Aaron: I agree. And I think it's the most likely routine to be sort of autopilot because the day's starting, your brain's getting going, stuff like that. So like you said, it's sort of a, to be a part of that, there's a bit of a responsibility there. Cause I know that if something happens in that first hour or so of the day, it's hard to recover the day at that point. You're like, ⁓ hold day shots. It's like, if you go in to grab breakfast, you're grabbing your coffee, coffee's wrong. You know, your food's wrong or you wait too long and you miss your schedules off. Like, that sucks. But on the flip side, if everything goes right, and you're sipping your coffee, you're on your way to work, you're five minutes ahead of schedule, full belly, like life is great. You're ready to tackle the day. It's funny how much it influences your emotional state. As simple as it is. Jeff Perera: ⁓ 100%. And that, that isn't something we measure. That's not on any one of your dashboards. Aaron: No, no, I wouldn't know where to start. Jeff Perera: You can't even, I mean, you could measure it in, I guess, reviews if someone wrote a Google review, like someone who writes a five-star review. We don't know if they had a positive ⁓ impact to their morning routine or their morning ritual. if someone ⁓ ⁓ some ⁓ to that review and was like, ⁓ just love having Jeffs BAgel Run run as a part of my morning routine. It's always so quick and easy and the team is so friendly and they get my day started right. Like you could quantify that. Aaron: That's clear. Yeah. Jeff Perera: That's clear. Yeah. But nobody writes that. I read all the reviews. We've got thousands of reviews across all the stores, right? And like you get one that sounds like that, you know? So no one, don't even think people think about the businesses that they frequent in the morning as impacting their routine until it negatively impacts their routine. Aaron: I wish Yeah. Well, as an operator, let me ask you this. So put on your store hat, right? So if you're in store and you're thinking through just clean operations and how you want everything to go and knowing that such a big bulk, especially on weekdays, such a big bulk of our business is like 830 to 930. Like how do you measure it in store? How do you like just through observation, through training, like how do you make sure that like, hey, we got to crush this hour guys, because if we do, you know, we really provide a lot of great service for customers. So how do you, how do you measure that in store as an operator? Jeff Perera: Yeah. I think I measure it when I'm in the store based on the sound of the interaction that I hear taking place. Just the register, the entry into the building, good morning, welcome in. Hey Aaron, it's great to see you again. Cinnamon vanilla latte? Or, ⁓ hey, welcome in, how are you today? Have you been to Jeff Bagel Run? What is that? Do they identify them as a regular? Aaron: It's a really different register. All starts there. Yeah. Jeff Perera: Do they know their items that they like to order if they're identified as a regular? Is the conversation genuine? Because I think it's really easy to have a script that you read. does it feel real? Does it feel authentic? That's a way that I measure it. I also think ⁓ out of ⁓ ⁓ those normal ⁓ rhythms ⁓ identifying when someone's having a moment. and they need that like support because often I think we are, especially in the early morning hours, like the 630 to 9 a.m., I think that we are sometimes the first human contact that people have had that day. Aaron: Yeah. ⁓ I rolled out of bed, took a shower, hopped in the car. Jeff Perera: Like, rolled out of the bed, took a sh- Yup, did all my things at the house, the apartment, the townhouse, whatever. Swing through Jeff's. And the first person I see is, you know, JBR staff member. And, you know, if you were running late that morning and you spilled something on, you know, whatever, I don't know. Like, if your day is gone off the rails and you're sort of spiraling, you know. Do we identify that? Do we, yeah, we've all been there. Do we identify that as an employee? Do we identify that as a brand and say, how you doing, Aaron, you okay? And when that person says, it's been a tough morning, sorry to hear that. Maybe something as simple as this bagel's on me or I got your coffee today or hey, here's a hot bagel, your day's gonna get better, it can only go up from here. Just the right words of encouragement, the right frame of mind to. Aaron: Well done there. Or this one's hot. Here's a hot bagel. Jeff Perera: to push that interaction forward. I, I know, just, I think that's how I measure it in the store. That's what I'm looking for. ⁓ You know, is the team paying attention to the nonverbal cues that the human in front of them is giving? Do they feel like, antsy? Do they feel like we need to move them fast through the line? You know, when someone comes in and you don't identify that they just want to get their bagel and get out, get their coffee and get out. and you're trying to have a conversation like, oh, what do you got planned for the day? That's not the time. Identify that this person is like bagel, cream cheese, coffee, I gotta leave. And so that can be as effective as understanding when it's time to slow down and engage with somebody who's having that moment. So I think those are the things that I look for. it's the technology that we have in the stores gives us the opportunity to be a little more human and spend a little more time on the human stuff. And I think... Aaron: Ha Yeah. Be a little more present, yeah. Jeff Perera: Yeah, so I think those are the things I look for. Aaron: Well, it's interesting that you say the whole aspect of just sort of the greeting when you come in store. Any ⁓ Jeffs you walk into, you will be it's a small thing and very easy to overlook. But when it's ⁓ and you nailed it with the genuine piece, when it's done genuinely, it's ⁓ funny how it can turn people around. And it's tough because on the other side, you have an employee that's gotten up early and they're working and you know, they might be tired and they may be having a day and like it's human on both sides. But when they genuinely say sort of, hello, just a hello, welcome to Jeff's whatever, like it's not really the words that matter. I'll go into stores and a lot of these stores know me. the hello's almost become sort of tongue in cheek where they're like saying it like overly it's overdone or whatever. But it's still fun. It still makes you feel good to just sort of be seen for five seconds. And it's crazy to me how something so small, when done genuine, can be so impactful. But I think that goes into what you're saying as far as when you're part of that routine, if your day starts off with a little kindness, it carries. Jeff Perera: 100 % and that's the differentiator. think that's the mechanism that creates loyalty, creates repeat visits, that creates room for us to have a bad day too because we're not human in here, we're not perfect every day and so... Aaron: Yeah. I've heard customers ask our staff, hey, are you okay? Like when I've been sitting in the store for all morning, I'll hear somebody like, hey, what's up? They're like, oh, it's been a long day or the internet went out this morning or whatever, right? Like it's kind of funny you build this reciprocal relationship with regulars, which I adore. Jeff Perera: Yeah. Yeah. Yeah, it's really nice. it's something I've been thinking about over the course of last week since our conversation with Glen ⁓ and ⁓ it's something I... Aaron: Why is breakfast such a part of it? Why is it breakfast? Because right, you could pump gas in the morning, you could do everything. Like, why do you think breakfast? And what's a restaurant like ours role in that? Jeff Perera: I mean, guess, unless you live in New Jersey, you don't to anybody when you pump your gas. ⁓ You know, know, it's like a solitary thing. ⁓ think so ⁓ much it has do with it is how we start the day ⁓ the ⁓ effort and the energy that ⁓ carry from that moment forward ⁓ sticks us. Aaron: Yeah, this is true. This Jeff Perera: if you start the day off on the right ⁓ foot, ⁓ it's a good day. ⁓ can your day around, but, know, it takes a lot of emotional labor to turn that day around. It takes a lot of effort. ⁓ You started off this week ⁓ in morning ⁓ with a ⁓ of Slack messages. I got complaining that I can't into my app, ⁓ you know, ⁓ and, and, ⁓ and were valid and they log in ⁓ and Aaron: Yeah? Yeah. And they quit and invalid complaints. sucked. Rough start to the day. Jeff Perera: You're trying to figure out, we break the app with the last update? And it's like, that's a rough start. And that's happening to you at 6.30 AM, because customers are walking into our stores when we open the door. And they're like, I couldn't order online. I'm so frustrated. then screenshots are flying through, and I see them. And I'm like, ⁓ man. I feel bad for Aaron and Burr and all the crew. Aaron: Yeah. ⁓ yeah, well. And I just needed to go into the store. That's the problem. I didn't then go into the store and get a bagel. And I. Jeff Perera: Had you just had a warm cheddar bacon, you'd have been fine. That's it. That's all you needed in your life. Sometimes that's all you need. A smile, a hello, even if it's overly done for you because they know you, that's what you needed. That's what you needed. Aaron: That's all I needed. I didn't get one and I felt it. That's better. Sell it to me. I just needed my O-Town crew to hook me up. little kindness and a bagel. I would have been great. Jeff Perera: That was all you needed. I think that's it. Kindness and a bagel, a genuine good morning, make someone feel seen. I think those things go so far and ⁓ it's hard to measure in a dashboard. ⁓ hard to measure through a report. ⁓ might see it reviews, Obviously if the store it has great sales, ⁓ conversions, great attachments, things like that, there might be some correlation, but ⁓ it's really hard to measure the way someone makes you feel. ⁓ the way someone makes you feel is more likely than not the way you're gonna remember them. ⁓ my ⁓ rant. ⁓ I get ready to fly off to ⁓ Tennessee to open store number 34. Aaron: Probably correlates. couldn't agree more. Jeff Perera: So 30, 34. Aaron: I can't wait. a, that was a, we saw that store. Were you on that call? I can't remember. That is a gorgeous store. You stepped out. We did a virtual walk through. Gorgeous store. They've got that thing humming. It looks nice. Great seating. You're gonna have fun. It's a good store. Jeff Perera: Mm-mm. Mm. They boiled and baked a ton of bagels today. They looked fantastic. I got pictures from Eric, our franchisee up there. They're delivering them to like 600 bagels to like four schools today. yeah, bagel run. Yep, absolutely. Spread and joy. I love it. I think that's the run, Aaron. I think that's it for the week. ⁓ It's a great conversation. Bake fresh, bring joy, ⁓ build community, I'll see you next week. Aaron: There you go, bagel run. That's a good first day.