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Eggheads is the go-to podcast for egg industry professionals who are interested in leadership and innovation in the egg world. Host Greg Schonefeld explores the evolving world of modern egg farming, from the latest in cage-free innovations and organic certifications to navigating the economics of large-scale production. Whether you're an egg producer, supplier, or involved in poultry genetics, this show provides the insights and expert discussions you need to thrive in the industry. Crack open the science, strategies, and stories behind the egg industry’s biggest challenges and opportunities.
Raechel Van Buskirk:
You have this product, this food that everybody loves. The entire world understands this. Nobody wants to make them, but they all want them all the time. And I'm like, if Honey Baked Hams can build a $900 million annual revenue in just hams, why not deviled eggs?
Greg Schonefeld:
I'm Greg Schonefeld and this is Eggheads. Today's guest isn't technically in the egg business, but her business is eggs.
Raechel Van Buskirk:
When the company started, I wanted to create an experience that people will remember and a reason for people to come try eggs that maybe didn't like deviled eggs.
Greg Schonefeld:
That's Raechel Van Buskirk, the founder and CEO of Deviled Egg Co. Now Deviled Egg Co. has four locations across Texas, but surprisingly enough, the company can trace its origins to a dive bar in Omaha, Nebraska.
Raechel Van Buskirk:
So I was the manager and head bartender at the VIP Lounge off 90th and Center. It is kind of like cheers, like that scene, but more depressing. So you had the same old guys sitting in their seat every day drinking doers on the rocks at 9:00 in the morning on a Sunday.
Greg Schonefeld:
A culinary school graduate, Raechel started making free brunches on Sunday mornings to help the regulars soak up some of that doers. And in those elaborate spreads, she would always include a certain culinary staple.
Raechel Van Buskirk:
Every Sunday I'd make deviled eggs because it was easy and they always wanted them. It was like the first thing gone and they were so excited to get them. But as the business started to grow, it was 10 guys, then it was them and their wives, then they're telling their friends. And then I had 60 people on a Sunday morning waiting outside this dive bar for their free lunch.
Greg Schonefeld:
And as they say, necessity is the mother of invention.
Raechel Van Buskirk:
I was going to do a taco bar and I'm like, "I can't feed all these people with 50 bucks and make a taco bar. What if I just did taco flavored deviled eggs?" And so I did this buffet of a couple flavors of eggs that were all South American themed. And I watched them start to eat these eggs that they'd never had an egg like that before. And all these guys that had been around the world and they knew everything and they'd all been really successful, couldn't believe they'd never had this before. And they're calling people and telling people about it and the whole conversation all day was just over these deviled eggs.
Greg Schonefeld:
And that one fateful brunch sparked an obsession in Raechel that led to several brick and mortar locations, national distribution, and eventually an appearance on Shark Tank. Today we're telling that story.
Raechel Van Buskirk:
It was just this perfect storm of my ridiculous level of creativity and ADHD hyperfocus that was like, this is a thing I could do. And then you combine it with the rarity of finding something left in the world that nobody else had ever done. Paula Deen makes deviled eggs and puts bacon on them. It was like the headline that I could find on Google. That was it. And keto hadn't really happened yet. Carnivore wasn't a thing. Cholesterol was still terrible for you in eggs. And so it sparked that obsession. And literally that day I called my sister and I was like, "Okay, hear me out. Deviled egg company. We do flavored deviled eggs just like a cupcake shop, but it's better for you. And it's like crazy gourmet. Everyone loves deviled eggs." And she was like, "Franchise." I'm like, "Hell yeah, franchise." This was a decade ago.
And I had never worked for a franchise. I'd never been a franchisee franchise. I knew nothing, but it was like we just spoke it into existence back then. And I knew that this was the thing I had to do.
Greg Schonefeld:
I guess you saw that day one with your sister, but what was your next step from there?
Raechel Van Buskirk:
So next step was I took the next month or so at the bar and I started doing a focus group. And so I did different flavors every Sunday. And then I would ask all the regulars, how much would you pay? Just asked them kind of the basic questions of their opinions on these different flavors. They started talking and it was very quickly that it was Nebraska football, it was fall and September, October of '17. And so they're asking to buy them for these games. And I'm like, okay, I know enough about food safety that I can't get away with this very long out of my house. And so I sought out another bar owner, this couple was so sweet, and asked them if I could rent their kitchen from them because their kitchen was out of commission. They were just a bar at that point in time.
And so I rented this little dive bar kitchen on the other side of town and had our first holiday season for Thanksgiving and Christmas. We made 2,500 deviled eggs for Thanksgiving that year, and then we did 5,000 for Christmas. And it was chaos. I had no recipes. I didn't know how to scale. I didn't know what I was doing with this and there was nothing online and it was nuts. I called in some friends that bartended with me to help make these eggs. And they're like, how do you hold a piping bag? I mean, we were just, it's like, God bless them all, man.
Greg Schonefeld:
So Raechel had a kitchen space. She had customers who loved her eggs, and she had friends willing to help. But then she had to answer one very important question that most of us never have to think about. How the heck do you package a deviled egg?
Raechel Van Buskirk:
I'm searching for how do I package these to-go? And I found online the only deviled egg containers in existence are these 6 and 12 packs that you can get. Now you can order them on Amazon, you couldn't then. And the manufacturer, the wholesale company that wholesales them just happened to be Bryn Mawr, which was 15 minutes up the road from my house in Omaha. And that was-
Greg Schonefeld:
Oh my gosh.
Raechel Van Buskirk:
... the only one. Otherwise, I would've had to pay astronomical shipping. I could have never afforded to do it back then.
Greg Schonefeld:
So you were basically distributing them in those packs. And then were you just driving around delivering them or people would come pick them up?
Raechel Van Buskirk:
I would do whatever it took. So they would either... On a big holiday day, they'd come into the dark bar because it wouldn't be open yet. And I'd be handing them bags off full of eggs. I've had people back then, there was someone had called me one time asking for a birthday delivery for her friend in Omaha and she was in California and I picked up wine and I made this custom pack and I delivered it to her house. I wouldn't say no. There was never a time I can remember back then that I said no to somebody who wanted our eggs and was willing to pay me for them. It was like, no, you do what you got to do. And I hustled.
Greg Schonefeld:
How were you buying eggs at that time?
Raechel Van Buskirk:
That was just Walmart or Sam's or wherever they were the best deal. And back then they were like two cents a piece, two to four cents per egg, which is just crazy to think about.
Greg Schonefeld:
What year was that?
Raechel Van Buskirk:
2017.
Greg Schonefeld:
When you were buying eggs like that at Walmart, was that kind of crazy too?
Raechel Van Buskirk:
Absolutely. This girl in Omaha, she worked in the dairy cooler section of Walmart and she hated me because when she saw me coming, she knew she was going to have to restock a ton of eggs. And I would go in and we would have to get special carts. I have photos and videos of us in Walmart with 60, 70, 80 cases of 60 count eggs. So fast-forward, when we actually started the first restaurant, we opened National Egg Day, November 2nd of 2021. And that's when Bird Food hit really hard. It was somewhere in those first few months that it hit really hard and we couldn't get distributors to actually sell us eggs at the time. They weren't taking on new accounts. So we just continued to buy them at Restaurant Depot or Sam's or wherever we could get them at the best price. But oh, we would load carts up and trucks and cars. And I mean, it was bonkers.
Greg Schonefeld:
So you were pre-COVID egg hoarders back in 2017, clearing out Walmarts.
Raechel Van Buskirk:
Oh yeah.
Greg Schonefeld:
But then you said when you launched your first restaurant, so that was, I guess, I mean, right during COVID or the second year of it, I guess. Can you talk about those times?
Raechel Van Buskirk:
Yeah. So from '17 to '20, I had a great opportunity with a group to take most of the creative control over a new concept in Omaha. It was a nice high-end restaurant. And it was the knowledge I needed to gain before I had the confidence to really go all in on my own business. And so I really had a lot of support in that experience and that opportunity, kind of learning what I was getting myself into. So when 2020 happened, world shut down. I'm like, okay, I'm done working for other people. I want to do my own thing. Ended up getting a food trailer. It was like a $3,500 metal box out of Grand Island, Nebraska. Got it wrapped, rented a little dive bar kitchen again, and then wholesaled the products. So we're doing outdoor events with the food trailer in 2020, which was horrible.
We even pushed the trailer into the Westroads Mall because we were supposed to be by Santa Claus. Signed the lease. Santa got canceled because it was COVID. It was just a rollercoaster of COVID for 2020. So we're staffing this trailer inside the mall with masks. It was so silly, but I still to this day have people who say, "I bought these for the first time in the mall." It's like, okay, well, it had an impact. But anyway, so we wholesaled a bunch of Hy-Vees, about nine Hy-Vees. We were wholesaling to Hardy Coffee, and then we did a couple sports bars. And then we were developing shipping, trying to figure the nationwide shipping thing out. And then got through that first holiday all in with all these things happening, and then started looking for a space in the summer of '21 and secured a location out west.
And that's when it was like, okay, now let's do the full restaurant experience. And yeah, opened up in November and continued the food truck and developing shipping and wholesaling and running the restaurant. It was really four businesses, it felt like all at once.
Greg Schonefeld:
Yeah.
Raechel Van Buskirk:
It was crazy.
Greg Schonefeld:
From there, things just seemed to get crazier for Raechel and Deviled Egg Co. The restaurant was going well and they were looking to open a second location. And despite the Santa related struggles, they added a second food truck to their fleet. And then as it tends to do, life got in the way.
Raechel Van Buskirk:
Coming up on our one-year anniversary, which was November 23, in October actually I was diagnosed with breast cancer. And everything kind of came to a halt for a minute. And everything just shifted. It was like those kinds of things change your perspective. I just decided that I wanted to be closer to my family who all resided in North Texas. And so instead of looking for a second location in Omaha, we're like, "Well, my sister and brother-in-law have been living in Denison, this little town. It's just kind of booming up here." And they convinced me to look at real estate here and start trying to open a concept on Main Street in Denison. And so that's what I did. Instead of opening one in Omaha, we opened a second down here in Texas.
Greg Schonefeld:
And then a few months after opening that restaurant, Raechel would be presented with a potentially life-changing opportunity.
Raechel Van Buskirk:
So we get through treatment, everything. I'm good. Everything's great. I'm healthy. And then in February of '24, I get an email from something that just says, "Raising funds, Shark Tank." And I'm like, my heart drops. I'm thinking, "This is crazy. What is this about?" Thinking maybe it's advertising. And I click on it and it's actually the executive producer who was scrolling through TikTok and saw some girl that came into Denison posted a TikTok. I wasn't even aware of it. It was viral. And he's like, "Hey, I saw this. Would you be interested in raising funds? I think the sharks would love this." So he's like, "Can you get on a call?" So immediately, 20 minutes from then we get on a call. My sister drives across town. She's videotaping it. We're all in the little vault in my restaurant in Texas. And we have an hour long conversation with, his name's Max.
And he was like, "Well, if you're interested, we'd love to invite you to continue the process with everybody else where they're at right now." And after speaking with my mentor and partner, Alexi, we decided that no matter what happened, it's a great opportunity. And of course it was like a dream, any entrepreneur's dream to go on Shark Tank. And so that was-
Greg Schonefeld:
For sure.
Raechel Van Buskirk:
... what started the Shark Tank journey.
Greg Schonefeld:
So Raechel was on her way to being on national television. But between the initial contact and actually getting on the show, well, that process was no joke.
Raechel Van Buskirk:
It's like getting audited by the government. They want to know that you are a legitimate business. They want to know every dollar that's coming and left. They are scraping through every move you've ever made before they let you pitch to those sharks. They do background checks on everybody. And then they really challenge you to understand every part of your business before you walk in there because you need to be prepared to answer any question. And you have to really step back and look at what your true value and worth is. There's so many people that want to say, "Oh, because I did this, I'm worth three times X." And there's really no perfect equation for valuation, but it was good for our team to really fully understand what we had and the bigger picture and force us to put down in writing where we're going and stick to that.
You get down from 100,000 businesses apply, 1,000 get to the first round, 100 get a pitch, and then only so many of them actually go on TV. I mean, it's pretty competitive. And so yeah, we end up finally getting the call that you're going to pitch in September. And so we're kind of figuring out let's get all of our display stuff printed and figuring out logistics and getting to California. And then we get there and it's all, you're not allowed to know who's pitching when because it's all NDA and we can't know each other and they're keeping us in different hotel rooms and transporting us to different places. It was nuts. It was crazy. And then for us too, looking back on the experience filming, it was Mark Cuban's very last day ever on the show. It was the last day he ever heard pitches. And so I think that there was this added level of excitement and emotion behind everything that we got to experience.
Greg Schonefeld:
So you already had your restaurant open. Had you seen enough there to feel like, okay, this is going in the right direction before Shark Tank?
Raechel Van Buskirk:
We knew that the full restaurant model was not the future of the company to scale as quickly as we wanted to and kind of what we planned. It was always supposed to be a fast casual model. And we had been talking about Texas is a great market to test out concepts. There's just so many more people. It's a much denser area. But getting that call from the producers of Shark Tank sped that process up. And so now we're like, okay, we have this opportunity. We've got to get some data on this. We can't just go in there and pitch and say, we're looking to raise funds to franchise, but not have any experience doing it. And so it was immediately my landlord and Dennis ended up connecting me with another guy in downtown McKinney. It's really an entertainment district down there that's really popular. Ended up getting a lease signed really quickly with him. And then we built out the first to-go model.
So originally it was like, okay, let's make it like a crumble cookie. There's no seats inside. It's a really tiny space. You go in, there's digital screens, you pick your flavors, we build your pack right in front of you and cool, get in, get out. Low overhead, just low everything. And so we ended up getting McKinney open July of '24. We pitched September of '24. We were actually supposed to pitch May of '24. And we were like, crap, because we were trying so hard to get that store open. And the Mavericks made the finals. And Mark has to be in every pitch. So they postponed all the pitches to September. And so we lucked out because it was like, "Oh, thank God. Now we can be open for a few months and say, 'Hey, look, this is what we're able to do. We can really project based on some actual information what we think we can do with these stores.'" So we used our McKinney model to pitch at Shark Tank in September.
Greg Schonefeld:
And then after all that prep, the day of the actual pitch arrived.
Raechel Van Buskirk:
You're waiting in this little room all day and you just keep getting put off and put off. And I can't speak for Alexi, but I almost fainted like 100 times that day. I was so nervous and it was the longest waiting. Christmas didn't feel that far away a year ahead of it when you're six. It was crazy. It was bonkers.
Greg Schonefeld:
But all those nerves turned out to be for nothing. The pitch was a massive success.
Raechel Van Buskirk:
They loved the product. They loved the flavors and they couldn't believe that it was a deviled egg. It was like transform something. And then they did talk about, we talked about a lot of things. We were in there for an hour and a half. They only air five minutes. Kevin O'Leary had made an offer and he was much more interested in keeping it corporate owned because he's like, "These are so inexpensive to build out. Why wouldn't you just keep them corporate owned?" And Mark and Barbara were all about the franchising piece.
Greg Schonefeld:
Ultimately, Raechel decided to go with Barbara and Mark who offered her $250,000 for a 20% stake in the business. It was a massive win for Raechel and Alexi and for the company, but the year following her appearance on the show wasn't entirely smooth sailing for Deviled Egg Co.
One thing you mentioned is actually, I think your next year was maybe your hardest year of business after Shark Tank. I understand the website crashed. Shipping became a nightmare. Can you talk to some of those struggles?
Raechel Van Buskirk:
Yeah. Yeah. We had figured shipping out, but we had never had hundreds of orders come in at one time. We were using Shopify at the time and we didn't know that we hadn't opted into the next level up. So more than one person could not check out on our site at a time. It was not possible until you go to the next upgrade or whatever. And we hadn't though about it. We didn't know to even upgrade. So we're airing. We've got 50,000 people on our site. We've got a million messages coming through. Phones blowing off the hook. We're barely able to even get through the show before everything just starts collapsing. And it was so exciting, but crazy at the same time. And you can imagine and you can plan, but until you actually experience what it's like to ship out 500 orders in the middle of summer from Texas and you can't freeze anything.
And we're hand peeling eggs and we had just moved on to, we were using Vital Farms eggs and we couldn't age them in time because we didn't even know we were airing until two weeks before. Those types of things you just can't plan for. And you don't know what the demand's going to be and where it's going to take you. And we had been simultaneously, we pitched in September, we immediately start looking for another location to prove the concept out because we wanted to have more than one to-go spot. So we were looking at a spot in Rockwall, end up getting the lease signed May 1st, get the keys May 1st. We're airing May 16th. So I have 14 business days to flip it and get our CO, new business. It was an ice cream shop before. I got it done. I got our CO Friday at 4:00.
We aired at 7:00 PM and we were open on Saturday for the day after Shark Tank. And so Rockwall was crazy. Our whole team from Omaha flew down that night after the show. They spent all night, Alexi, all her family, friends, former coworkers, we were prepping through the night to try to prepare for the next day. It was nuts. It was nuts.
Greg Schonefeld:
At the same time, Deviled Egg Co. was dealing with that explosion in demand. HPAI outbreaks were popping up all over the country and driving egg prices to record highs. But surprisingly, Raechel says instead of hurting the business, those high egg prices actually had a positive effect.
Raechel Van Buskirk:
I think the fluctuating egg prices, them getting to an all-time high was the best thing that could have ever happened to our business. It forced us to price appropriately and it made eggs a commodity. It gave eggs like a new rep. People all of a sudden were posting memes of chickens with chains because eggs were so expensive. It was like this gourmet thing. And all of a sudden us charging $15 for six deviled eggs wasn't astronomical. It was like, "Oh yeah, I can justify that. You see how expensive eggs are right now?" And it got people comfortable paying those kind of prices.
For us, an egg doubling in price really doesn't affect our bottom line that much because our costs are in the labor. It was in hand peeling the eggs, having the eggs, mixing the oaks, building them to order. And that's something that customers don't necessarily understand because it's three eggs. I'm not paying that much for three eggs. And it's like, it's not the eggs you're paying for. It's everything that went into making this pack for you. So when eggs doubled, yes, it affected the bottom line a little bit for us, but in the big picture, it helped support the labor costs that was really what we were trying to, that we needed to price appropriately for. And now those prices just didn't seem so steep once bird flu started to hit. So as much as I love when egg prices come down and it's great for us, it was even more beneficial. I think what we took away from that, the perception of eggs changed for a lot of people.
Greg Schonefeld:
A lot that you said there was very counterintuitive to me. First of all, the egg price spiking was a good thing. And then second of all, that it's not actually as big of a piece of the cost puzzle as I would've expected because you're so labor intensive, I guess, converting eggs to deviled eggs.
Raechel Van Buskirk:
Yeah. And bowls and egg salads. Until last July, we were hand peeling all of our eggs. We were hand peeling during Shark Tank. Shelf life is a huge factor. You've got fresh product that has five or six or seven days depending on how you, whatever. Now we're sourcing a peeled product that's great and we've got a much longer shelf life on it and we can focus on other things over just peeling.
Greg Schonefeld:
Are there certain other characteristics in eggs that you need or is it kind of an egg is an egg?
Raechel Van Buskirk:
No, it matters. The size matters. We always want to be really consistent with how it's packaged, how it's built. Most of our customers do our marketing for us. They take photos of their packs. This is an experience that everybody takes a photo of their eggs. And so we always want the size and the packaging to look the same. It can't be too rubbery. There's certain brands we've tried in the past that are preserved in different ways. And the fresher, the better. The shorter the shelf life, the better. It's just, everybody, you guys all know your egg world. You know the difference between an egg that's been hand peeled or one that's been preserved in an acid wash or whatever that is. Our team knows the difference.
What we're learning is that you can do a good quality product. Your customers aren't necessarily going to know the difference. They're not obsessed living in the world like we are, but that doesn't mean that you give them crap. We want to maintain our quality and integrity in everything that we're doing. And so it's been hard to shift from that hand peeled right from the steamer to the package. But ultimately for scalability, it's more important to me to grow the brand and get other people in a position to own one of these than it is to keep hand peeling and never be able to get to that point.
Greg Schonefeld:
Because in today's world, caged, and cage-free, and pasture-raised, and organic, et cetera, the list goes on, but you've really boiled it down to fresh-
Raechel Van Buskirk:
Pun intended.
Greg Schonefeld:
... and the size. Yeah. Yeah, I know.
Raechel Van Buskirk:
Yeah. I will say we have requests for people who prefer a higher quality egg, the pasture-raised or whatever it is. For me, I can't personally tell a difference in taste. I've tasted a lot of eggs. We've used Vital Farms eggs that are pasture-raised. We've used organic eggs. So my sister won't eat organic at her house, so I make them for her there. I don't know the difference with my eyes closed, but so many people eat with their eyes. And so what I do notice in a pasture-raised egg is that that yolk is much richer. There's a feed that will make that yolk darker. If I could find an egg product that consistently had those really dark yolks and it was cage-free or whatever, I would go with that because for us, it's about the visual and those vibrant yolks. The darker that yellow is, the prettier the yolks come out when we add the sauces and things.
And it's like the experience is better because our customers are eating with their eyes. And so if I can get a darker yolk, then I'm going to go that direction too. So that's definitely a variable that I think about or factor in.
Greg Schonefeld:
So then as you go to the franchise model, will you kind of centralize the purchasing of eggs? Is that what you would imagine?
Raechel Van Buskirk:
Yeah. This is something I'm going to definitely lean on my friends at Versova and Center Fresh for advice on. We'll have to forecast out at what volume will it make sense that we go directly to a farmer? Are we looking at maybe even having our own egg production facility? And we're selling to all of our franchisees. We're such a small scale right now that I think I can't imagine in the next two to three years that that's going to be a discussion just because if we hit our goal of 150 franchises, we're still just nothing in the world of eggs.
Greg Schonefeld:
But it probably makes sense when you do scale, if you're kind of like one buyer and you're a big buyer versus leaving it on your franchisees to do their sourcing.
Raechel Van Buskirk:
We already plan to require them to only get these eggs. So we'll work with US Foods to make sure that they supply the egg that we use now, and the franchisees will have to purchase it from them. They won't have a choice. And so we'll get those deviated prices worked out for the franchisees and then likely some level of kickbacks and rebates and things like that as we get deals done with Tyson and the other kind of big suppliers. That's a big revenue stream for franchisors/sees, it's not just the fees because really 6% to 8% of revenue, it's significant, especially for the franchisee. But in the big picture of what we're doing, the revenue is going to come in on things like rebates. We're getting those prices down and we're getting kickbacks as corporate that helps keep that engine going and supports the national marketing and branding and all of the more expensive pieces that are going to come along with growing this.
Greg Schonefeld:
One of your stated goals is to help move the needle on American egg consumption. And you talked about being able to use eggs in interesting ways and really grow interests around eggs. What drives you there? Or what are your thoughts behind that?
Raechel Van Buskirk:
There's not a lot of transparency with a lot of the food that we're eating. We don't really know where it's manufactured and there's a lot of crap in what's available to us. I know that every egg that we use came from a chicken, from a farm here in the United States. And I've had a lot of support, mentorship from people in the egg industry. And so that's definitely rubbed off on me. Every interaction I've had with anybody from the American Egg Board has been so positive and they've been so supportive in any ways that they can be. And Bruce was my first customer at my restaurant in Omaha. Number one, 7:00 AM from State Center, Iowa. He drove all the way there. And I'm like, who is this guy?
Greg Schonefeld:
Just want to jump in here to clarify. That guy was Bruce Dooyema, the Director of Strategic Projects at Versova, and he's also been a guest on the show.
Raechel Van Buskirk:
It's been a really supportive community and I don't know, it's just fun. It's a cool world to be a part of. I feel like I found my people when I started meeting everybody in the egg world.
Greg Schonefeld:
As someone who also runs a business that's adjacent to the egg world, I know what it feels like to be welcomed into this community. And I can confirm that it's a very supportive and cool place to be. I just loved hearing Raechel's story. I'm always a sucker for a good founder story, but it's rare that you find someone who's found a niche that's truly different. With deviled eggs, Raechel found a product that everyone loves, but no one wants to actually make. And her belief in her product kept her driven, allowing her to weather every single obstacle in her path. And with the Shark Tank stamp of approval and the support of the egg world behind her, I'll be excited to see her take Deviled Egg Co. to new heights. And now having covered everything from TV pitches to crashed websites, just one important question remains.
Well, thanks, Raechel. I have just one last question for you that I always ask, but I'm going to ask you a little differently. How do you prefer your deviled eggs?
Raechel Van Buskirk:
So my favorite deviled egg on our menu I would say would be my cheeseburger deviled egg. So it is a ranch-infused yolk mix. We do ranch powder with other seasonings and pickle juice and things like that. And then we do a char grilled beef patty with melted American cheese. It gets coles and pickle, fresh red onion, drizzle of ketchup and lettuce on top. And so yeah, that's how I like my deviled eggs. Cheeseburger up.
Greg Schonefeld:
Nice. If you enjoyed this episode, please share it with a colleague or friend. Word of mouth really helps us to grow the show. And to make sure you don't miss an episode, follow us on Spotify or Apple Podcasts. Until next time, I'm Greg Schonefeld and we'll talk to you soon.