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Business Voices is the Juneau Chamber of Commerce podcast focused on the people, ideas, and decisions shaping Juneau’s economy.
Each episode features thoughtful conversations with local business owners, civic leaders, entrepreneurs, and decision-makers who are working to build a stronger, more diverse, and more resilient business community.
This show reflects the Chamber’s larger mission: to support entrepreneurship, encourage responsible and sustainable development, improve the business climate, and help make Juneau a better place to work, live, shop, and invest.
Business Voices is a forum for insight, leadership, and shared perspective, connecting the people who care about Juneau’s economic future and the quality of life that makes this community worth building.
Welcome to Business Voices Juno, the podcast of the Juno Chamber of Commerce hosted by executive director Becca Parks. From entrepreneurship and leadership to growth, resilience, and innovation, this podcast shines a light on the businesses and voices helping define Juno's economic future.
Speaker 2:I am here, Rebecca Parks, the executive director of the Juno Chamber of Commerce with our first ever episode of the Business Voices podcast. And I am really excited to welcome our first ever guest, Eric Forst from the Red Dog Saloon.
Speaker 3:Well, hello.
Speaker 2:And it felt really appropriate to have the Red Dog on as our oldest tourism, man made tourism attraction.
Speaker 3:Yes. Goes way back.
Speaker 2:Yeah. But you have not been there the whole time. So I understand it started in the forties Yeah. Moved in 1988, and then you purchased it in 2008. Can you just That's
Speaker 3:the the cliff note version. Yeah.
Speaker 2:Can you give us a
Speaker 3:We're expand out on that a little bit. So, yeah. The Red Dog Saloon actually goes back way back or you know nineteen hundreds or the early nineteen hundreds. It became an actual bar in the late forties after World War two. And the original owners Earl Earl Forsyth and his wife had taken a trip to New York City and they had gone to see I think they went to the World Series and they'd gone to a saloon in I think it was Brooklyn somewhere and they had sawdust floors on it.
Speaker 3:And they saw that and they were sitting there saying, this would be great in Juneau, Alaska. So they came home and took them a little while and they found a bar for sale. It was an old bar called Bailey's Bar that was actually upstairs in one of the buildings downtown. I believe it was the building next to the Triangle Building, kind of where the Narrows is now, that zone right And they opened it there and then there was a fire in that bar a couple years later and they and ended up renting the space down below which was where next to the Alaska liquor cache is a gift gift shop there. Now, a of lot people in town will remember this Latitude 58 or that zone there.
Speaker 3:And they put the Red Dog Saloon in there. And it was in there for twenty something years. Late mid late sixties. And then it moved. They moved it to a larger location across the street.
Speaker 3:So it was next to the Alaskan Hotel. And it was there for another almost thirty years. And then in the late mid eighties, the owner at the time, the the Harris's, Don Harris and his wife Rose. Don was a pretty good pretty good businessman and he had he had he could see what was happening and the the cruise ships had just started to come to Juneau and he could see where they were docking and and and if it grew, where it was gonna grow. Right?
Speaker 3:And it was not where he was. It was farther down on Franklin Street. And that was about the time, if I'm I wasn't here, but about the time from my my history lessons is that that's around the time that Juno did a major upgrade of its downtown streets and sidewalks. At the time, the power poles were running down the street and there were was you know wires everywhere and all that kind of stuff. And they went and did all that, put it all underground and made it much more pedestrian friendly.
Speaker 3:And at the time, the lot that the Red Dog currently sits on was empty because there had been a dry cleaner, if I remember correctly on that corner. There was also a bar there at that so the the site actually has a history as a bar. It was Sweeney's bar in the early nineteen hundreds. And, but it had changed different things over the years and there was a fire there. So you get the theme of fires around here.
Speaker 3:Right? And so it burned that down. So the lot was empty. It had been vacant. It was at the time was next to the police station.
Speaker 3:That was the old cop shop. It was the building next door to us. And when I first moved here, that cop the police station was still there. And, so Don saw that piece of property and it was available and he purchased it. And then they designed and built a building to house the bar.
Speaker 3:So it was the first time it was in a building that was designed for the purpose that it was serving. Right? It had been in rented space just like another storefront every other time. So they they did that and they moved the bar there in 1987. And it's been there ever since.
Speaker 3:So it's been actually in its current location longer than it was in any other location because we're on our what is that? Forty almost forty years now in that location.
Speaker 2:Well, that's exciting. And what inspired you to buy it?
Speaker 3:Well, funny story. So at the time, when my wife and I moved here, we moved here because of Subway because we had purchased the Subway sandwich stores in town. So we were running them and we were struggling because, know, we were new at this and that we were rebuilding a business that had been closed. Another long story. And so we we, you know, we need extra income.
Speaker 3:So my wife took an extra job, secondary job, at the Red Dog Saloon. She had done some serving and and stuff around town and she got a job there and worked there for a year or so. And at that time, I would just go in after work and I would go wait for her and she would come get done and I would meet her and we'd go home. And so over the course of time, I got to know the owners, Don and Rose, pretty good and you know, they were kind of getting ready to retire and they were basically They said, you know, you guys should buy this bar. And I was like, well, that's a great idea but I don't know how much you want and I don't even need to know because I don't have that kind of money.
Speaker 3:So took a while, know, a few years after that and then you know, we've got some partners together and we're able to make it happen. It took a long time but we were able to make it happen in 2008. And we took it over in January 2008 and been there ever since.
Speaker 2:Are those partners still involved?
Speaker 3:Yep. Still same group of partners. We're very lucky. We have a very good group of partners. My wife and I run the business and they all come.
Speaker 3:We meet with them occasionally and they come in occasionally, but basically we we run it and and run it how we think it's best to be run and and they're very supportive.
Speaker 2:Well, I've certainly I've seen the expansion over the years, so something's going right over there.
Speaker 3:Yeah. So actually it was built in in 1987 and it was only one story then. And Dawn and Rose decided that they wanted to have a place here to live above the bar. That's what they want to do. So they added a 3rd Floor to the bar and they were already the business was already taking off and he could see that tourism was gonna be the way to go and he was the one that really kind of transformed it into a destination bar than it is today.
Speaker 3:And so he could see the retail side, the potential for the retail side of it. So he added a 3rd Floor and on the 3rd Floor he built an apartment for himself and his wife and there's also a warehouse up there. They put an elevator in and made it much more modern for for contemporary for modern purposes. And so they did that in 2000. So they did a remodel in 2000.
Speaker 3:They also there was a restaurant there called the Cook House. A lot of folks will remember the Cook House. Old timers in general will remember the Cook House. It was we was there briefly while we when we first moved here for a couple of years. And it was a separate restaurant next to the bar where kind of where the gift shop is now.
Speaker 3:That was a separate restaurant. And in 2000, he decided to consolidate it and not have two separate operations. Bring the food service into the bar and then make it one. And then he redid the kitchen, did all this work. So that's when it really became its build building it is today.
Speaker 3:And then we took it over in 2008 and then, we could see the the growth of tourism already and we were we were like we need more room for the retail. So there was a courtyard out on in front of the other side of the bar where the where the cook house used to be. Some folks will remember an old railroad. There was a steam engine there from the mine, some other artifacts there. No no worries.
Speaker 3:Those things got taken up to the last chance mining museum. They're still around. But we we push that forward and use that space to add on to the large gift shop and then connect the gift shop to the bar was the key thing that we did. Added the larger gift shop, gave its own entrance and then and connected it to the bar. Before you used to have go outside the bar and then around the corner.
Speaker 3:So by doing that is when we really was able to really take off and we've done done really well since then.
Speaker 2:And I've no I mean, you've got some quirky stuff. You've got Wyatt Earp's gun. You've got other memorabilia inside. You have a walk up bar.
Speaker 3:That's the newest thing we've done. Yeah. We just did that. So that was that little space over there on Franklin Street was the original gift shop. So when Don and Rose had it, that was their gift shop.
Speaker 3:They sold all their retail out of there and they sold a lot of retail out of there. But by adding the gift shop that we added, we were able to double that because we had a bigger space, more stuff, more room, and then it's just done much much better. So that space over there was kind of languishing. We weren't sure what to do with it. We still had a gift shop in there for many years and we had two gift shops.
Speaker 3:It's one on one side and one on the other. It was okay. But after COVID and everything, decided to try something different. So, I decided, you know what? Let's try putting a shot bar because I had seen that in other places where I had been.
Speaker 3:And so we revamped it and made it into a shot bar and that's just really taken off and done really well. And so this year we replaced the door and put up a roll up door in there so it'd give us more room in there. And people seem to really enjoy it because you know we have a lot of times we have a line people waiting to get in and this gives other people an opportunity to come say they've been to the Red Dog. They can come in, have a quick shot, duck fart or whatever. Warm up before they're going on their tour and then and then come back later and enjoy the saloon and and the rest of it.
Speaker 3:But yeah, the inside of the saloon has a lot of stuff in it.
Speaker 2:Yeah. Do you have a favorite quirky thing that's in there?
Speaker 3:Oh, man. There's a lot of quirky stuff in there. You know, there's there's an old record that was recorded in the late fifties in the Red Dog Saloon from the original piano player in the Red Dog Saloon. Her name was Hattie Jessup. And she played there for I'm not really sure, but I'm thinking it was probably around fifteen years, it's my guess.
Speaker 3:In the into the late sixties. And and it's a live recording that was done and it's about six or eight minutes long. And I've had a couple people over the years bring me these records, you know, and other little little 40 fives. Right? And so we were able to, we framed one of those and we had a nice picture of her.
Speaker 3:And she was unknown about town and she had, quite the personality. She used to wear a a silver dollar halter top. So it was made out of silver dollars. It was just a little thing that went around, I think. And and then I've always wondered what happened to that.
Speaker 3:I wish I had had that. That would have been a cool thing to have in the bar, but it's lost to time, I think.
Speaker 2:Who knows? Social media does amazing things.
Speaker 3:Yeah. Social media does do amazing things. I did track her down in in the sense she like she last worked in I think Colorado and she lived to be quite old. She was she didn't pass away until the nineties. So she was in her nineties, I think, when she passed away.
Speaker 3:But she's actually buried in California, I believe, Somewhere near San Francisco, if I remember correctly. But she lived a long life and was had a lot of good entertaining years and she was a heck of a piano player.
Speaker 2:Yeah. I did read about her and the Haltertop before.
Speaker 3:Yeah. So that record is one of my favorite thing. Just because it's it's a it's a it's a glimpse into another time. Right? It's a recording from the mid fifties and you can hear people hollering and singing along and drinks clanking together, which in a lot of ways is the same as it is today.
Speaker 3:Yeah. Right? You get to record something in their day, you'll hear a sing along, you'll hear a lot of clanking of glassware and people hollering and stuff and it's just a good time.
Speaker 2:I do love it and there have been to some great events. A little bit more on your path. I just learned before this that you actually have a degree in broadcasting. How did you go from that to businesses?
Speaker 3:Well, because I I I'm I'm when I was in college, I was majoring in communications. So I actually have a degree in communications with Yeah. A minor in broadcasting. Right? And because you had to back then you had to pick a minor for don't even remember why.
Speaker 3:So I did some of that and I after getting out of college, did some interns and some radio and some television stations in California. And you know, running around with the reporters doing all the stuff you do when you're doing that and learning from them and they were very honest with me and said, know, unless you have a burning desire to be a journalist and to be poor for ten years and to move a lot all over the country and start off in the middle of nowhere, don't do this. So I was like, So I didn't do that. So I went into something else. So I'm on my I had worked in movie theaters down in California for many years.
Speaker 3:My wife and I met in a movie theater. So we were drawing big 16 screen movie theaters down in LA and San Francisco area. And and then so we came up here. And then my my brother we had kind of gone as far as we could go in in that vein. And then when my brother called and he was like, hey, the subway stores in June are for sale.
Speaker 3:You should buy them. We were like, okay.
Speaker 2:Do you through the course of the businesses you've owned have a like major lesson learned or thing that's been the biggest?
Speaker 3:I would say, you know, you're only as good as the people that work for you. Right? You know, if you don't have good employees, it doesn't matter what you do. You just you know, because you're not you can't be the face of the business every day. So you have to hire good people.
Speaker 3:You have to have good people that are that are honest and that are hardworking and that care. And I I think I've we've been very lucky that we've had a long a long lie legacy of of very good employees that I've had at the Red Dog over the years. I had kit I've had servers that have had kids that are now ten twelve years old and are working in our gift shop or now it's a 15 years old, they just started working the gift shop. So we've had second generation and and I've had servers that you know work for me for matter of fact, there's a server that's working this summer that's been there longer than I have. She's worked there since the early two thousands.
Speaker 3:Right? She comes back every summer. She's actually a nurse and she's a phenomenal server And she does a lot of training and helps the new people learn and get that, culture of service and, making sure people have a good time and making sure you but you do your job quickly and efficiently. Yeah. And And so we've just been very lucky with our employees.
Speaker 2:Yeah. Well, and so much of that comes from, like you said, the training and the culture that's built around it. And I Yeah. Feel like your reviews can't put too much into them, but they certainly reflect that people have a great time they go in.
Speaker 3:Yeah. And that's the whole point, know. And then that's like the retail side too. Was just my wife does a lot on the retail side and all of her employees are the same way. We have really good kids that come in that we train and learn, teach them how to be a good employee and how to show up on time and how to clock in and how to do all the stuff you need to do to hold the job and and a lot of them have gone on to do great other things.
Speaker 3:I have gift shop employees that are now police officers and you know, all kinds of stuff. So it it it's a really good job for a lot of young people and and some people used to do it for a long time and some people do it for a short time and that's okay too, you know.
Speaker 2:So the business has changed a lot, moved locations, expanded. Since you've been there, what other changes have you seen? And I'm curious too on the back end side of it, how changes in technology and changes just in the visitor culture have driven the business.
Speaker 3:Yeah. It's interesting, you know. When I started, it was probably 6070% cash. That's one of the biggest things. It was all cash.
Speaker 3:People paid in cash, people you know, everything cash, it was done. We have we have lots of cash deposits. Right? So you were dealing with a lot of that. So lot of you have to have people to deal with all that, count it all, security and all that kind of stuff.
Speaker 3:And now it's completely flipped. Now it's probably 70 credit, know, on their watch or on their card. Technology has been an interesting thing. I I like technology. I mean, I I have an Apple watch.
Speaker 3:I have an iPhone and all that. But I'm very careful about putting it in my saloon. Because the bar is themed with the eighteen nineties and it's that sawdust and that era that we're trying to recreate. I don't want technology intruding on that. Yeah.
Speaker 3:So, like the whole a lot of a lot of restaurants are doing the order at the table. Right? They have a tablet and they just do this whole thing on the tablet and it all it happens all magically and everything. I've really shied away from that. I've really resisted doing that because I And as a customer, when I go travel, I don't care for it because I feel like it takes the interaction with the customer and the employee away.
Speaker 3:And it you don't have that interaction anymore. Now the employee is just looking at a screen and putting in your stuff and so, okay, thanks. And then they head off. Right? Yep.
Speaker 3:Or if you go to someplace like, I don't know, Applebee's or whatever and you do it all yourself. Right? That's not really what we're after. My our bar is more geared towards that that interaction, that relationship. My staff is part of the experience.
Speaker 3:They sing along with the with the singers and they get the crowd involved and all that kind of stuff. And when you bring that kind of technology in, it it kind of shatters that image that you're doing. Right? So we well, of course, have a POS system and we do, you know, and electronics are are part of everybody's life and we do it that way. But to the degree that I can keep it out of the table that you're sitting at, that's what I'm gonna do.
Speaker 3:Right? So that's what we've done. We've tried to keep that out. We have live music. We have old vintage light fixtures, you know.
Speaker 3:We don't have, you know, LED stuff and it's just a different vibe.
Speaker 2:I think people are craving that too. I mean, it's I
Speaker 3:think so. I mean, you know, people come in and they're just fascinated by the place. You know, they're just fascinated by it and they're looking around and they'll, you know, ask me about different things on the wall. Every once in a while, there's something that somebody points out and I'm like, I have no idea. I've never seen that before.
Speaker 3:So, know, sometimes stuff just shows up in there. You know, like you've then all of sudden you'll turn around and be like, I don't think that was there yesterday. What is that? Where did that come from? You have to be careful about that because I know people want I've I've noticed that lately that a lot of people they want to leave a part.
Speaker 3:They want to leave something there. Yeah. Like you know business cards that kind of thing are the are the usual. Right? But I had a I had a lady last year.
Speaker 3:Her husband had passed away and they had been on the ship. They had been up there many times on the boat. This was his favorite place and she wanted to leave a piece of him there. So she had a thing of ashes for me and I'm like, I don't know what to do with this. So I had to figure that out, know.
Speaker 3:So we're trying to accommodate people as best we can. We've had quite the variety of events at the Red Dog over the years too. That's another thing is that it's it's seen its share of wide variety of events from concerts to drag shows to funerals. I've had a funeral in there.
Speaker 2:I've had to a funeral there.
Speaker 3:I've had weddings. I've married people in there. I've married employees in there. We've had dances. We've had meetings, seminars, you know, you name it.
Speaker 3:We've pretty much if we can accommodate it, we will try.
Speaker 2:I read too that you hosted the Ed Sullivan Show. Not you, but the bar.
Speaker 3:Yeah. That's that's that's a one of those things that's out there that I'm not a 100% sure about it. I've I've seen some images and I I think they were there. I don't know that they actually I don't know that the show actually was there or that, you know, maybe they were here. They were there while doing the show.
Speaker 3:They came through. You know, for example, we had we had the amazing race there. Right? We didn't have the amazing race there, but we had the cast. You know, the year there was one year where the amazing race ended here in Juno.
Speaker 3:That was so this was the finale. Right? So they had their after party here at the Red Dog. So we had all the crew and the the host and everybody there and it was a wild time. It was a lot of fun.
Speaker 3:And it was funny because they all know who won, but they couldn't say anything about who won. Oh. So we had all the all the contestants there, but you're trying to figure out who won and they can't say anything. Nobody could say anything, But you knew somebody had just won it. Right?
Speaker 3:So
Speaker 2:Couldn't slip them a couple
Speaker 3:extra cards. Yeah. So we have a picture of the host there with their one of their little envelopes, know, the Amazing Race envelopes and stuff. So that's kind of fun. Stuff like that happens a lot.
Speaker 2:Do you have a dream if you could invite anything in? Just put it out into the universe?
Speaker 3:I would I would like to Well, I like those kind of shows. So, would actually Survivor come back up here. I think they were here one year, many years ago. They did something in the in the in Alaska. But then they kind of went to that whole mode where it's all done in the in in the tropics, which I get, I get.
Speaker 3:But it would be cool. It would be cool.
Speaker 2:Yeah. I think if I can end on just that, like, again, crystal ball, you've talked about the foresight of the owners really leading to the success of the business. Do you have visions on what is next for the Red Dog in terms of the all the development happening in Juneau, potential for new docs?
Speaker 3:Yeah. I mean, I'm I'm I'm a big proponent of of of seeing the economy grow. Right? And I've been here thirty years and I've seen a lot over those thirty years. And there's been fits and starts and nothing's grown like tourism has.
Speaker 3:I've seen state government shrink. I've seen federal government shrink. I've seen fishing shrink. I've seen mining do okay. Right?
Speaker 3:Mining is kind of the one that little bright spot. But tourism has really kept this town going to in my opinion. In my opinion. So I'm all about seeing it grow responsibly and grow, logically. Right?
Speaker 3:And so I am not opposed to any of that. I just think that we need we need to make sure we're we're we're making sure we we can handle what we're bringing in. And I think the city's done some good steps towards that. I think it's always much better when they can collaborate with the industry rather than, I think the, you know, ordinances or initiative processes are are inherently chaotic and can sometimes not really see the whole picture. But I think the city's done a good job working with the industry.
Speaker 3:I think the industry has responded and working with the city, you know. It's hard because you know you know, if you're not if you're not steeped in the industry, you're not steeped in what's going on, it's hard for people to you know, yes, we get all this money from the head tax money. Why can't we use that to fix the schools? I get it. But when you look at it, it's not the city, it's not this, it's not the, industry, it's the constitution.
Speaker 3:I mean, there's there's very high bars to what you can do with that money. And so that that frustrates people and I get that. But I think that we've, you know, a lot of the things that we enjoy here as residents, and I've said this for years even before I had the bar, even when I was running movie theaters here. A lot of the things we enjoy in Juneau would not be here were it not for tourism. Yeah.
Speaker 3:And including most of the restaurants and bars. And you know, a lot of other things. There's a lot of intangibles. Everybody talks about, you know, the hospital gets a lot of business from the tourism industry. Right?
Speaker 3:Yeah. You know, Costco. I doubt they would be here if we didn't have the tourism industry. Right?
Speaker 2:Yeah.
Speaker 3:You know, Home Depot. So a lot of these things that we enjoy and we're we're lucky to have here wouldn't be here were it not for this industry. So I see the growth as a way to continue the Juno's growth. So it'll allow, you know, allow us to build more housing, allow us to do other things that we want to do, you know, whether that's the backside of Douglas or whether that's downtown, you know, it all it all works together. Yeah.
Speaker 3:And I think that you know, the more we work together with it and embrace it, the better we can make it.
Speaker 2:Alright. And if folks are thinking of coming and checking out the Red Dog, any thoughts on
Speaker 3:So one thing I'll say is that I continually every year talk to people and I'll be in meet somebody new and they'll be like, hey, how are doing? I own the Red Dog Saloon. I was like, is that open? I guess, it's open year round. Really?
Speaker 3:I didn't know that. Yes. It's been open year round for fifteen, eighteen years now. Right? So, you know, we we do you know in the winter time now.
Speaker 3:I'm not going to talk too much about the winter because our winter menu is about to end. So, don't want everybody excited and then have them come down and can't do that. So our summer menus, which is geared more towards the tourist, right, obviously. And it's also geared towards more towards volume. We just can't produce as much food for, you know, for that many people with when we're when we're that busy.
Speaker 3:So it's much geared towards pub food. So we have like burgers and we have a pizza and we have you know a barbecue sandwich and a pork sandwich and stuff like that. Right? And in the wintertime, we're on a winter mode and we have a completely different winter in the menu. So it's basically two different places.
Speaker 3:You know, we take everything out, all the sodas comes out in the winter, we put bigger tables in, we have big screen TVs for sports and we have to do prime rib on Friday and Saturday nights. So this weekend is the last weekend for prime rib and then it's gone. So yeah, it's it's it's it's an interesting place and I think that it's kind of an institution and I'm proud of that. And I'm proud that the fact that we've been able to take that mantle and maintain it. And I think it's, you know, something that a lot of people come to Juno to see.
Speaker 3:And I think that's a really cool thing.
Speaker 2:Well, I appreciate you being the first one to do one of these interviews. And I appreciate having the Red Dog downtown. I can attest to the fact that the food in the winter is great. And it's worth stop in and and braving downtown and snow and whatever else we might have.
Speaker 3:Yeah. There was a lot of snow this winter, but we we made it through. Was the first year that we actually had to close because of winter, because of the weather. We don't normally do that, but there were three or four days where we were just like, nobody can get here. Yeah.
Speaker 3:My employees can't get here. So we were just like, alright, we're gonna close today. So we try and avoid that. But yeah, it's it's a fun job and I enjoyed it. It's allowed me to be part of the chamber.
Speaker 3:Yep. You know, serve on the board, be president years ago and I'm thankful that you're there. It's nice to have you there and to have a new a new crew out there taking charge out there with the new offices and everything. So I'm appreciative of all that the chamber does and I encourage, you know, any of the businesses in general that if you're not a member of the chamber, you should check it out and you should join.
Speaker 2:Yep. Well, I'll second that obviously. And if you haven't seen our new logo, which I know you have Yes. Where as a as a gift to everyone that does one of these interviews, we're gonna send you home with a chamber beanie.
Speaker 3:Oh, With one
Speaker 2:of our logos on it. Nice. And encourage folks to come visit us too. We're out in the valley Yeah. In Vintage Park.
Speaker 3:Right next to the food truck park. Right next So go get some lunch and come see the chamber.
Speaker 2:Yep. You can stop by search if you need to.
Speaker 3:Yeah. Search Safeway and all that. Now there's Domino's right there too.
Speaker 2:That's
Speaker 3:a good place to be. That's another area that's changed a lot in the last even just the last ten years, really. That area has really changed a lot.
Speaker 2:Yeah. There's a
Speaker 3:lot going on out there.
Speaker 2:And hopefully, we stay dry and could be there for
Speaker 3:a lot longer. Yes. Hopefully they I was just noticing those barriers going up around Brotherhood Ridge. I'm like, man, I'm I'm pretty happy those things worked last summer and I hope they continue to work for for a while till they can figure out a long term solution, which is not an easy thing to do.
Speaker 2:No. No. Grateful to those city staff and assembly members that are working on it. Yeah. Okay.
Speaker 2:Well, I think we'll wrap this up. This will be out on anywhere you listen to podcasts out. The recordings will be on the radio and on the Juno Chamber website. You can learn more about the chamber, how to become a member, and how to have your business and your your business leaders featured here on this podcast. So thanks again, and talk to you again soon.
Speaker 1:Yeah. See you. You've been listening to Business Voices Juno. Subscribe everywhere you listen to your favorite broadcast. Share the episode and learn more about the Juno Chamber of Commerce at junochamber.com.