restaurants fail is not because they don't have good food or because of all these other things it's because they're not telling the right story they're not inviting people in to try the food they're only marketing to the three percent of people that identify as vegan or vegetarian welcome to restaurant influencers presented by entrepreneur i'm your host sean walchup this is a cali bbq media production in life in the restaurant business and in the new creator economy we learn through lessons and stories we've got a great story today we are filming at the taco terrian in las vegas with kristin coral kristin i've been following you on linkedin on instagram i've been following the brand uh we started this show in 2022 thanks to toast our sponsor of the show because we believe deeply in restaurants we believe deeply in technology and we believe deeply in storytelling there's never believe deeply in technology and we believe deeply in storytelling. There's never been so much opportunity for restaurateurs to think beyond the four walls of their business. Welcome to the show. Thanks. Thanks for having me. I'm excited. Where in the world is your favorite stadium, stage, or venue? Oh my gosh, off the bat with the tough questions. Okay, so I was fortunate enough to go to Paris to see the Olympics in 2024. go to paris to see the olympics cool in 2024 and i went to some incredible stadiums there so i would definitely say that one of those is probably my favorite um so we saw uh gymnastics in i can't remember any of the names okay but like whatever stadium that was where i witnessed the women's team win the gold that one for sure okay we're gonna go to paris we're gonna go to the stadium that the gymnastics were in uh we have people all over the world that own restaurants that are great content creators that follow this show uh that own restaurants, that are great content creators, that follow this show. I know you're a TEDx speaker, so I'm going to give you the mic. And I'm going to ask you, can you please share how has storytelling impacted your business, not only as a restaurateur, but also as an entrepreneur? I mean, storytelling has actually changed the game for our business. You know, when we decided to take this leap of faith and open this restaurant in 2018, nobody knew who we were. So without telling this story, 18 nobody knew who we were yeah so without telling this story of our brand and getting the word out there how would anyone find us you know and we're in a niche like we're a vegan concept although we don't like to advertise that we're vegan so the story becomes hey we have this really good food oh by the way it just happens to be vegan that's the story that we like to tell because the reason that a lot of vegan restaurants fail is not because they don't have good food or because of all these other things is because they're not telling the right story they're not in food or because of all these other things it's because they're not telling the right story they're not inviting people in to try the food they're only marketing to the three percent of people that identify as vegan or vegetarian and then it's like preaching to the choir right i have seen your content about the three percent as much as we believe in niche content we also understand the internet and people want to be invited into a story can you share a little bit more about how you've built the menu at these restaurants at these restaurants and how you celebrate that menu so that at these restaurants and how you celebrate that menu so that more than 3%, 97 % hopefully can get that message. Yeah, yeah, yeah. So, I mean, backing up even further than that, like going back to what you're talking about, I think the niches are, I mean, the riches are in the niches, right? Like everybody says that. But when it comes to food, like you don't want to niche yourself down so far that like you feel like too cool for school. And I went to, I'm from Orlando and when I go back, I try to go to all the new vegan restaurants and I took one of my best friends who's obviously not vegan with me to this restaurant. all the new vegan restaurants and I took one of my best friends who's obviously not vegan with me to this restaurant that had really great food and she was like the food is so good but I will never come back here yeah and I said why it was so good she's like because I don't feel like I fit it I feel awkward coming here because it was like very like hippie over the top like everything was you know pigs on the walls and like it just didn't no one felt welcome if you weren't in that like world so when we when we went to open this restaurant a couple things um so my husband and my two other business when we went to open this restaurant a couple things um so my husband and my two other business partners come from the restaurant industry i do not but what we wanted to do and to my husband's mexican and my other business partner regina's mexican so obviously they were coming with this idea of what they wanted the menu to feel like what they wanted it to look like we had a chef work with us and help us create like all the seitans and the more difficult um you know things to produce on the menu but the thing that we do really well is like if you look around nothing here is orange red or yellow well is like if you look around nothing here is orange red or yellow which is like the traditional what every american thinks of mexico and mexican food and we went the complete opposite everything's light everything's bright most of our restaurants have tons of windows tons of natural light you feel welcome and everybody feels welcome i think the other thing that we've done really well is you know a lot of healthy restaurants which typically um people identify vegan and vegetarian food as like being overly healthy they don't serve real soda they don't serve vegetarian food is like being overly healthy they don't serve real soda they don't serve alcohol well with the exception of alcohol because I know Millennials are not I mean a Gen Z are not drinking but most people want those things like people want to come in and get a margarita they want to grab a beer they want to grab a coca -cola so those things I think help us to make it feel more well -rounded and not so niche down to where people feel like they don't belong what made you your husband your business partners jump off the cliff and get into the restaurant oh my god so I off the cliff and get into the restaurant business oh my gosh so i i was a showgirl like i moved here in 2003 to be a performer so i did that for 10 years and then when i was like winding down my career i was like what am i gonna like what the hell am i gonna do you know i didn't really have any hireable skills so i started a dog walking company okay i got certified in animal massage okay and i scaled that business by myself at that time my husband was working at another restaurant concept with my other two business partners and in 2018 they were doing like an r d trip with that company And in 2018, they were doing like an R &D trip with that company to Mexico City. And I got kind of invited along just because I was the only spouse not working within the company. So they felt bad for Carlos. They're like, oh, bring her along. And so during that trip, we kind of the four of us got to talking over drinks. Like, wouldn't it be great if we had our own restaurant? Wouldn't it be like, what if we did this? And Carlos and I were eating like a plant -based lifestyle. So we said, hey, there's a real gap in the market for people that are doing this really well. And so it just kind of that was in. that are doing this really well and so it just kind of that was in february of 2018 by april we had a lease signed by august we had our first restaurant open looking back uh one of the things that we've learned doing this show and doing all the content that we do is as entrepreneurs and business owners we need to tell the stories of the difficult times can you bring us into the difficult time when was a difficult story of opening the first one maybe opening the second one yeah i think the learning curve even though carlos and regina and dan had a restaurant background and and in restaurant management and restaurant financials and all those things opening your own restaurant is very different it's all you it's all you it's all you number one yeah and i i think when we opened that first one we while we had hyped it up so much within the community we weren't prepared for the level of um desire that people had to come so on the first night we ran out of like half of the food there was a line out the door everything was too slow and so we really had to dial in like systems processes training um all of those things and then of course we opened this location in 2019 um december of 2019 and then the pandemic hit in march of 2020 so we were closed all of our stores for six weeks um so that was a huge huge learning curve i mean we've made tons of mistakes i mean we have a cpg line we launched a retail line and that's been disastrous up until now okay now we've got it dialed in but like figuring out how to like import export because it's made in mexico figuring out like the production because it's retort it's not frozen it's not it's there's so many mistakes that we've made but honestly we've learned so much and it's allowed us to now once we have it figured out we can just scale it up Whether you're a global restaurant powerhouse or local independent like us here at Cali Barbecue, we all want the same thing, sustainable growth. And let me tell you, PepsiCo is a partner built to do exactly that, help you build a sustainable business. As operators, we get it. We know that digital matters. Online ordering, third -party apps, digital menus, online visibility, it's a lot. And it's incredibly hard to prioritize when you're just trying. It's a lot, and it's incredibly hard to prioritize when you're just trying to take care of your kitchen and manage a busy team. But a few small digital tweaks can have a massive impact, especially when you have the right team backing you up. That's where PepsiCo's Digital Labs stands apart. This is an in -house team built specifically for restaurant operators. They use proven media services and AI -backed menu optimization to drive what actually matters. More guests, smarter digital experiences, or guests, smarter digital experiences, and more profitable online orders. Just look at the numbers from last year alone. And the absolute best part, these digital lab services are available completely free to Pepsi restaurant partners of any size. If you're a Pepsi customer, stop waiting. Talk to your Pepsi rep today or click the link in the show notes below to learn how to unlock your growth advantage. Let's keep that momentum going. Tell us more about CPG, consumer packaged goods. What can restaurants learn about the mistakes that you've made if they're trying to embark upon different lines of revenue? So again, we did this, yes, as an additional revenue stream, but also because we were already looking into co -packing our most popular meats, if you will, for scaling up franchising, right? So we were like, hey, we're already looking at producing it and co -packing it for franchising, so why not package it in a retail? But we did it as a not package it in a retail um but we did it as a return i really wanted it to be shelf stable so that we could mail it ddc off our website without having like to ship a frozen product without it being heavy um so that took a lot of time but i will say definitely dial in what your product is don't get blindsided by brokers telling you that they're going to do x y and z for us and i know that a lot of brands have success in retail but ecom has been incredible for us you have all the control you can scan incredible for us you have all the control you can scale it up if you really master meta ads and your advertising and telling your story the orders will just flow in but you have to optimize your website it's it's a psychology yeah in a different way than restaurants there's a formula and if you learn the formula you will have success what can restaurants learn about the formula for meta ads specifically for their restaurant well meta ads is a lot of testing i don't know if you're big into meta ads but it's a Well, meta ads is a lot of testing. I don't know if you're big into meta ads, but it's a - We're big in helping the creative side of meta ads. Okay, so what is like the creatives that work really well for us is like the founder story. Like, why do we do this? You know, hey, our restaurants have sold over a million tacos. Here's why we put that in a pouch. Like telling the story of why we did retail, showing our faces. It's funny because I tested videos and they're crushing, crushing, crushing. But then I tested a static ad. and crushing crushing but then i tested a static ad wah wah it was like a 40 show me don't tell me a 42 dollar like like uh purchase and so um but then i had someone tell me if you're if your video ads are doing so well why don't you take a screenshot of you guys from your video ad and put that as a static ad and i did that and it crushed amazing very cool um tell me more about social storytelling for the restaurants so social stories about social storytelling for the restaurants so social storytelling has evolved kind of over the for us over the last eight years um you know early on it was very much like the four of us always always always and now as we're growing it's kind of more telling the story of the brand it's going to be telling the story of the franchisees it's telling the story of the food of the growth um and i think like there's this misconception that telling a story always has to be this like big elaborate whole monstrosity has to be this like big elaborate whole monstrosity of a story and I don't think it has to be that it can be as simple as like telling a story through like a carousel of slides like why you should do this or how we did this I think those kinds of stories have worked really well for us too we're just inviting people in a huge mistake that I see even big brands making is blasting out emails and forgetting that like email is a two -way form of communication ask them a question even if you have an email at the 30 Ask them a question. Even if you have an email list of 30 ,000 people, not everyone's gonna respond. Say, hey, how did you like our special this month? Like, we'd love to hear from you. Great advice. And you'd be surprised how much that makes people feel engaged in being a part of your brand. Did you know that Toast powers over 140 ,000 restaurants across the United States, Canada, and UK? It's an incredible company. I'm on the Toast customer advisory board. They are proud sponsors of this show, restaurant influencers who couldn't do it without They're proud sponsors of this show, Restaurant Influencers. We couldn't do it without their support. They power our barbecue restaurants in San Diego. If you have questions about Toast, if you're thinking about bringing Toast on to be your primary technology partner at your restaurants, please reach out to me. I'm happy to get a local Toast representative to take care of you. can reach me at Sean P. Welchef on Instagram. Once again, thank you to Toast for believing in the power of technology, the power of storytelling, the power of hospitality. Back to the show. technology, the power of storytelling, the power of hospitality. Back to the show. One of the biggest buzzwords in marketing is community. It is a huge buzzword, but I mean, the reason why I love restaurants is you can't run a restaurant unless you understand community. Yeah. How do you build community online? Well, you can try. You can try, but you most likely will have to close the doors. So here's, okay, this is the biggest mistake I see most business owners making, not just restaurants, but they rely. too much on social media without funneling those people into their community, if you will, into their email list, into their other communications. Because what happens is, as we saw with TikTok, if community, I mean, if TikTok shuts down and you are only relying on TikTok to sell your product or your brand, you're screwed, right? So funneling those people in. I'm a big believer, again, in having two -way communications, responding to every email that comes in. And in having two -way communications, responding to every email that comes in, responding to feedback, making people feel heard, asking people, we do polls, like what should we add next on our menu? What should be our next special? Even if you're not going to do it, make people think that they have a say in your business on and offline, and that will help build community. Another thing that we do really well is we build these rotating like viral LTOs, and we've partnered those with charities. with charities cool and instead of just handing the charity a check at the end of the month we make the charities participate so we bring them in they have to do a content shoot they have to come with ideas they have to agree to send three emails a month dude you know four social posts all of these things and so we're leveraging their audience and our audience to drive sales for that one lto and sometimes you can drive 30 40 000 in sales off one special because you're the charity wants to get people in to raise money and then Because the charity wants to get people in to raise money, and then we're helping the charity because we're bringing awareness to what they're doing. So it's been great. So there's going to be a lot of restaurant owners that listen to this. They hear responding to emails, responding to DMs, answering anybody that's digitally communicating with them, and they're going to get overwhelmed. But I know from our own experience, and I'd like to ask you, how important is speed of response? is very important. I know it sucks sometimes. I will say there are. very important i know it's it sucks sometimes i will say um there are some tools that i use um in social media i don't know if you're a fan of many chat yeah oh absolutely um i use many chat for if anyone um tags us in a story it auto responds and says oh my gosh thank you so much for being a super fan of talkrotarian here's 10 off use code superfan on your next online order um so i don't have to manually do that that's set up on the back end and now of course you want to keep an eye on everything and make sure that you're not missing and back in and now of course you want to keep an eye on everything and make sure that you're not missing important messages but having those technology to auto respond to certain things is very helpful. What does digital hospitality mean to you? Digital hospitality right now for us I'm really focused on loyalty. Amazing. So we recently moved to Thanks. Okay. I'm obsessed with it. I think it's so fantastic. What has Thanks enabled you to do? So their loyalty program number one it works. Yeah. Number two it has a it one it works yeah number two um it has a it integrates well with toast now they have the the guest facing display sign up which um just lever i mean it skyrockets because you know the staff sometimes forgets as much as we train them they forget to ask if they're in the loyalty so it displays their rewards right there um it does have the white label app for the customers that want it i love the tiers um so we've built out tiers so if you know there's an entry tier and then you hit guac squad and if you're guac squad you get like a monthly freebie um you get all these things if you hit the top your guac squad you get like a monthly freebie um you get all these things if you hit the top tier secret menu access to our secret menu um you get like a more eats and it's all automated so i it was a you know on the front end i had to build out all these campaigns build out all the rewards but once it's done it's done their email system's clean they have a deep integration with klavio now and i use klavio for for e -com really and they're even deepening that integration next month and so i can now use klavio to leverage my e -com and my restaurant Klaviyo to leverage my e -comm and my restaurant. All of that will be integrated into one thing and so that's exciting. I would love for you to talk about Klaviyo because Klaviyo is advanced email marketing. I know that they're doing more work to get into restaurants because restaurants need to think like e -commerce companies. Can you share a little bit of tips and tricks of like why Klaviyo but then what can restaurants learn about best practices from e -comm? Well this is so funny because when I got onto Thinkx they had an abandoned cart. When I got onto Thanks, they had an abandoned cart feature and I was so excited because abandoned cart feature on e -comm is like a huge driver of sales because it sees like what someone's shopping for, uses cookies, and then it sends them an email saying like, hey, you left this in your cart. But what Thanks was missing was the code to show the person what was in their cart. And I told them at Thanks, I said, hey, you guys are missing this. But now with their integration with Klaviyo, I'll be able to do that. I asked Klaviyo if I could do that. He's like, no one's done it yet. that I asked Klaviyo if I could do that he's like no one's done it yet we can do it do you want to be the first to do it and I was like yes um restaurants again have a problem with just blasting out specials and being like five dollar tacos without really understanding who they're talking to and who their customer is and e -com you have to have a better understanding of who your purchaser is to the point where you're talking to like one specific person only and if restaurants can really master that they will be much more successful an audience of one an audience of one and then when you have an audience of one all the other people that are like that person will be like oh i can relate to that oh oh that's me they're talking to me too and that's where you find success if you talk to everyone you talk to no one no one yeah you've been on the speaking tour No one. Yeah. You've been on the speaking tour a little bit. Can you share why it's important for restaurant owners, founders to build a personal brand, to do the things that I know you're passionate about it, but there's also opportunities that come tangentially because of the things that you're doing. Yeah, for sure. So my first, of course I was a performer, so I've been on stage my whole life, but speaking is very different than, you know, performing or dancing or ballet or jazz or all of those things. different than you know performing or dancing or ballet or jazz or all of those things so my first real speaking gig was TEDx awesome and I was so nervous I thought I was gonna die backstage and this guy the guy who was ahead of me um he was so nice and he grabbed me because he saw me pacing backstage no he was after me okay and he's like you're gonna be okay you'll be fine you're gonna be okay and I was like okay um but I had I loved it yeah it was so exciting and so it But I loved it. It was so exciting. And so it gives me the opportunity to, yes, build my personal brand, which also helps the restaurant because people say like, oh, I saw that girl. I'm going to look up Tacotarian and see what Tacotarian is about. Maybe they want to franchise a Tacotarian where they live. So that helps us. And also getting the message out the same way you are. I think a lot of small business owners struggle with understanding. They don't want to be on camera. They're uncomfortable doing the things that have to be done to grow your business. doing the things that have to be done to grow your business in 2026 and just kind of educating people and helping them understand why it's important and how it can help scale your business. So it's not only business opportunities that come from being on podcasts and being on stage, but you have no idea how much it helps from a recruiting standpoint as you're growing leaders in your company. Because someone that wants to work for a growing emerging restaurant brand, they're going to see your TEDx talk. They're going to see you on podcasts and they're going to listen. and they're going to go, is that a brand that I believe in? And then they're going to apply. The filter that gets is absolutely incredible. Yeah. And that's something like, honestly, you saying that I'm like, oh yeah, that's a good point. I hadn't really thought of that. Because it is hard, again, to find really good people that are passionate about your brand. And when you have those, it makes a huge difference. Like our manager here, some of our other managers have been with us since day one. Like since we opened our very Some of our other managers have been with us since day one, like since we opened our very first Talkotarian and they didn't all start as managers. They've kind of worked their way up. And so having those people to lean on and really represent the brand makes a huge difference. What have you learned about franchising? What have I not learned about franchising? Finding the right people is the most important thing, right? So when we opened franchising, I knew there would be a lot of demand. We got a hundred applications. I told my business partners, it'll be fine. I'll go through them all. I'll call all these people. We're going to get like It'll be fine. I'll go through them all. I'll call all these people. We're going to get like 50. We didn't get a single person that really was qualified out of that first 100 applications. So what I learned is that while I'm a control freak, I cannot do all of this myself. It was too much. I'm not a salesperson. I don't really know all of the things that we need to look for. So we now work with a team, a sales team that's really dialed into how to sell and what to look for and how to vet people. into how to sell and what to look for and how to vet people. And so now we're getting like really qualified candidates that are also passionate about the brand. Amazing. Can you talk to the restaurant owner that's listening to this, that's thinking about starting to tell stories on social? You tell stories, not only about your restaurant, you tell stories about you and your husband, you tell stories about your dog, you tell all different types of stories. It's not one life, my business life, and then I have my personal life. Can you talk about the ethos of storytelling, how you think about content? Yeah, I think. talk about the ethos of storytelling how you think about content yeah i think um talking just about what you're passionate about is the easiest thing right so i'm very passionate about animals i'm on the board of the the no kill animal shelter here so yes a lot of my content is dog related which seems weird but it's one of my content pillars on my personal social media and honestly i wish it was my only one because it performs way better in my market you have a very good dog video my one dog video has like 1 .5 million it's unbelievable it's a great video um so yes talking about what you're passionate about and even when i you know when i had my dog walking business the reason i got into all of this is because i found a mentor in that dog walking space which educated us on the power of that of all of this and so i learned this in my other business and that's how i scaled my other business so i brought all of that into the restaurants um and it's applicable it's applicable to any business really but since we're talking And it's applicable to any business, really, but since we're talking about restaurants, just put yourself on camera. It's so cringy. It's so cringy. Even today I make a video and I'm like, this is the cringiest video I've ever made. But it works. It does work. People relate to the truth. And as long as you're like, authenticity, it's such an overused word in marketing. We know the truth. When you go to a trade show, when you go to a conference, when you listen to a podcast, truth yes when you go to a trade show when you go to a conference when you listen to a podcast when you open up a book when the truth is spoken it hits you like a ton of bricks yes and you pay attention and i think that's the probably if anyone takes away one thing from this entire conversation it's be yourself yes because when i see people being fake like people that i know in real life being fake online they're they have they have no comments they have no views they have no nothing because people can feel that you're being yes so you have to just be yourself tell me about the purse oh my god can you bring it bring it if you're listening to this on the podcast please go to entrepreneur .com find the video go to youtube find the video but there is a we have a purse story that we are going to share so tell us the story about the purse okay what does the purse say for those that are says fake like your followers and it's a fake burkin for those who can't see this and it's big and bold fake Birkin for those who can't see this and it's big and bold it's big and bold yeah this one's brown and it's just got white lettering and uh so it's it's I painted it on myself so I was going to the world convention because I was speaking on a panel which is the women in restaurant leadership um great convention by the way we'll put a link to women in leadership if you're a woman in hospitality please follow them they're doing incredible work oh incredible yeah um so it was great convention but I was like okay I'm gonna be in a room full of like 500 women It was great convention, but I was like, okay, I'm going to be in a room full of like 500 women. I didn't, I only knew one other girl who used to be an employee and now is actually the first franchisee for Mike's Red Tacos. Sweet. Yeah. Actually, Tacos is blowing up. Yeah. So she's excited. So I knew her, but other than that, I didn't know anyone else. So I was like, okay, I'm going to make this bag. It'll be fun. At least it'll be like a conversation starter. But I didn't realize how big of a conversation starter it was going to be. So during this event, I mean, everyone kept asking me about the bag. So during this event, I mean, everyone kept asking me about bag. They were like, I want one, I want one. And I was, I got home. Well, I even went to dinner one night and this lady comes up to me and she said, Hey, I am obsessed with your bag. I'm going to send you my real Louis Vuitton and I want you to paint. And I was like, ma 'am, I think you're missing the point. I'm not going to paint on your real Louis. Number one, I don't want to ruin it. Number two, like that's missing the point. It's supposed to be a fake bag. She's like, no, I don't care. Tell me about the message. I mean, She's like, no, I don't care. Tell me about the message. I mean, listen, there's of course the obvious, like a lot of people on social media are just not being themselves. They're buying followers. If you truly like click onto their engagement, it's just, you know, a thousand views with a hundred thousand followers. So that's the obvious message. But I think there's a deeper message for women, especially, um, in leadership. And just as we get into this space, there's kind of this thing where you walk into a room and everybody has the same YSL bag, the same Louis Vuitton bag. He's back. room and everybody has the same YSL bag the same Louis Vuitton bag he's back to like three four thousand dollars if not more like this bat like a Birkin bag is like 30 ,000 it's insane and so but they feel this need to maybe either fit in or um feel like you know and it's like there's this thing where you're kind of keeping up with the Joneses but at the same time as you're fitting like why do you want to fit in yeah because for me I don't want to fit in with everyone else like I've never fit in right so um I prefer to stand out so that's kind of the mess fit in, right? So I prefer to stand out. So that's kind of the message, like, let's just stop conforming and like put ourselves out there, have fun, like be a conversation starter, be the conversation instead of just participating in the conversation. So that's the bigger message. I love it. If you guys are watching this, I'm weirdly available at Sean P. Welchef on Instagram. We're looking for the greatest storytellers on the planet. So if they're hospitality focused, if they're content creators, wherever they are on earth, please send me a message. We're looking to connect with people like Kristen. Please send me a message. We're looking to connect with people like Kristen. There are very few of them on earth, but we're starting this show so that we can inspire more people to get out and tell their story and to speak their truth. Before I let you go, I need to know about your personal tech stack, iPhone or Android? iPhone. Which version? I have the newest one, whatever that is. The newest one. Do you always get the newest one? I do not. I usually, the last one I had was a 14. So now what is it, a 17? Yep. So I waited a couple years. What's your provider? So I waited a couple years. What's your provider? We have T -Mobile. T -Mobile. Are you happy or not happy? Yeah. I've had, fun fact, I've had T -Mobile since my very first cell phone at like 17. I've had Verizon since I've had a phone, which was, I think, yeah, around the same time. Teams, Zoom, or Google Meets? I hate Teams. Google Meets, I use a lot just because I don't have a time limit. I don't pay for Zoom, but I have really no preference. How many emails do you get a day? So, but I have really no preference. How many emails do you get a day? Oh, probably like 300 or more. 300. How many do you enjoy reading? Three, if that. Phone calls or text messages? It depends on the person. Mostly text. Do you leave voicemails? Rarely. Google Maps or Apple Maps? I use Apple, but my husband hates it. He prefers Google, so he gets really mad when I use Apple Maps. prefers google so he gets really mad when i use apple maps okay um how do you listen to music um i use pandora a lot i use um apple music a lot but honestly i listen to howard stern 99 percent of the time so uh photos or videos oh video how many pieces of content do you have on your phone right now i think upwards of 50 000. wow impressive um what's your favorite social What's your favorite social app? Instagram. And LinkedIn, I really love too. Okay, LinkedIn too. Perfect. YouTube? I haven't dabbled in YouTube. I know, I'm behind. There's only one of me. Yeah, I know, YouTube's good. I know, everyone says YouTube shorts. It's like the OG. Yeah, definitely. If you're watching this, we're lucky to get invited to Google. I should actually get you on the Google restaurant influencers. Yeah. They put on summits. restaurant influencers yeah um they they put on summits uh but their goal is to give tools to restaurant specific businesses so that they can grow youtube shorts is so important for geode says that like you're already making the content for tiktok and for instagram but put it on youtube shorts okay for sure i'm gonna do that today okay awesome um what other things uh chat gbt claude gemini or perplexity which one okay i use all of them um however i'm moving more into the However, I'm moving more into the Claude space. The only reason I like ChatGPT is because you can build the custom GPT. So I've built like a custom GPT to review all my e -comm data because we do 3PL at ShipBob and they build daily and then Shopify. But it's like a whole mess. And so to track all my KPIs, I built like a custom GPT to do that. is all. What is the best way for people to keep in touch with you? to keep in touch with you yeah so um on instagram i'm the kristen corral or at eat taco tarian on linkedin i'm kristen dash corral and we're at eat taco tarian on every platform kristen i can't thank you enough i can't wait to have you on the show again um this was awesome eat taco tarian check them out las vegas and san diego and if you're interested in the franchise where do they go head to our website eat taco tarian uh dot com and then just click the franchising and fill out the application and someone will read dot com and then just click the franchising and fill out the application and someone will reach out to you amazing thank you guys for subscribing we appreciate it please share this episode with a friend and as always stay curious get involved don't be afraid to ask for help we'll catch you guys next episode thank you for watching thank you for listening if you've made it this long you are part of the community you're part of the tribe we can't do this alone we started no one was listening now we have a community of digital hospitality leaders all over the globe please check out our of digital hospitality leaders all over the globe please check out our new series called restaurant technology sub stack it's a sub stack newsletter it's free it's some of our deep work on the best technology for restaurants also go to youtube and subscribe to cali barbecue media cali bbq media on youtube we've been putting out a lot of new original content hopefully you guys like that content if you want to work with us go to be the show dot media we show up all over the united states some international countries we would love to work with you and your growing brand on digital storytelling. You can reach out to me anytime at Sean P. Welchef on Instagram. I'm weirdly available. Stay curious, get involved, and don't be afraid to ask for help. We'll catch you next episode.