Franchise QB

Episode 58: Jessi Brelsford-Founder and Chief Bud, Taste Buds Kitchen

• Mike Halpern • Season 1 • Episode 58

Share episode

In this episode of the Franchise QB Podcast, host Mike Halpern speaks with Jessi Brelsford, Founder of Taste Buds Kitchen, about her journey from Wall Street to entrepreneurship in the culinary entertainment industry. 

Jessi shares insights into her unique business model, the importance of creating memorable experiences for customers, and the growth of her franchise. The conversation covers various aspects of franchise ownership, including revenue streams, operational setup, and the support provided to franchisees. 

Jessi emphasizes the fun and engaging nature of her business, making it an attractive option for potential franchise owners.

Takeaways

Jessi transitioned from finance to culinary entertainment.
Taste Buds Kitchen focuses on creating fun cooking experiences.
The business model emphasizes selling experiences, not just food.
Franchisees benefit from a comprehensive support system.
The average sale per event at Taste Buds Kitchen is over $1,000.
Jessi's leadership team includes experts in various fields.
The franchise model allows for a mix of kids and adult classes.
Community engagement is crucial for franchise success.
Franchise owners can expect a timeline of 9-12 months to open.
The average net operating income for franchisees is 31%.

Chapters

00:00 Introduction 
01:11 Jessie Brelsford's Journey to Entrepreneurship
02:52 Understanding Taste Bud's Kitchen
04:43 The Concept of Culinary Entertainment
05:56 Media Exposure and Public Engagement
06:55 Balancing Kids and Adult Classes
08:41 Guest Experience and Class Structure
09:35 Differentiators in the Culinary Entertainment Space
10:31 Revenue Streams for Franchise Owners
11:55 Timeline from Launch to Franchising
14:20 Building a Strong Leadership Team
16:32 Franchisee Support and Training
17:57 Operational Setup and Staffing
24:50 Financial Overview and Performance Metrics
27:40 Conclusion

https://tastebudskitchen.com/


Free Resource for Franchise QB Listeners:

The Franchise QB Playbook will guide you through the process of finding your perfect franchise fit.
https://docs.google.com/document/d/1XlbD8oyl3uyeiqaM73poH67BX1jRRyCGR7l7qB-3Nz0/edit?usp=sharing. Also, you can view the Franchise QB podcast at www.youtube.com/@franchiseqb.

Contact me and my team with any questions along the way. www.calendly.com/franchiseguy
Mike Halpern, CAFC
mike@franchiseqb.com

This is the Franchise QB Podcast, where we empower entrepreneurs to win big in franchising. We huddle up weekly to educate our audience about the most successful small business model ever created. Franchising! Welcome to the Franchise QB podcast. I'm your host, Mike Halpern, a 20-year industry veteran and entrepreneur. My mission is for listeners to achieve their American dreams of creating wealth and independence through franchise ownership. Every week we speak with franchisees, franchisors or vendors that support the industry. Thank you for joining us and let's get started. Joining us in the huddle today is Jessi Brelsford, Founder and Chief Bud at Taste Bud's Kitchen. Welcome to the show, Jessi. Thanks, Mike. Thanks for having me. Happy to be here. Yeah, great to have you. So you're a Harvard graduate. My Mom would be very excited about that. With a degree in economics and a former D1 swimmer, very impressive, you had a career in finance and then entered the culinary entertainment business that we're going to talk about a little bit today. So take us back to your stint on Wall Street and how you followed your entrepreneurial spirit to launch Taste Bud's Kitchen. Well, thanks for having me. And that's a really good question. Kind of trace back my life. So I'm 43, from Maryland, grew up here. I was the Pied Piper. I had 23 first cousins. So I was always around family. I was always in the kitchen cooking, baking specifically. I was kind of obsessed with making cakes. But I love business. My mom had a vegetable garden. I was taking her zucchini and selling them door to door to make a quarter. It's always entrepreneurial from a young age, which led me to Harvard, led me to major in economics where I did swim and then took the job that I got, which was in Wall Street at Bear Stearns. And so, yeah, that's kind of how my journey, my career began. But I love... I love the kitchen and I was really missing that part of my life when I was in Wall Street and I started this hobby teaching kids to bake on the weekends. Yeah, I mean that's a huge you have a huge family lots of cousins. I could see a really nice test audience built in before you launch the storefront. So so tell us what is Taste Buds Kitchen? Yes, Taste Buds Kitchen. So we offer culinary entertainment for kids, families, and adults. So we make the kitchen fun. We make it all from scratch, from sushi to pasta to cupcake, everything in between. We don't sell food. We don't cater food. You come to us for an event. So you're coming for a kid's summer camp. You're coming for a kid's birthday party. For adults, you're coming for a corporate team building event or a date night in an adult class. So you sign up for one of our classes all on our website or you book via kitchen. privately for an event just for you and your friends or you and your family. And you cook start to finish all from scratch the recipe of your choice. So we have battle cupcake, we have tasty Thai, all of our recipes are nut free. We have a lot that are gluten free, dairy free. That's how we work. It's beautiful 2000 square foot facility. We currently have 12 locations open around the country and 11 in site selection and development, which has been really exciting to kind of go through that growth this year. And that's what TBK, Coast to Coast. We've grown organically. we have two in California, third one in development. We've got some in the Midwest. We have East Coast everywhere from Florida up to Miami, New York City, which is where I started it, where we still have our flagship location outside of Chicago. So all over. Yeah. So, I mean, you mentioned the term culinary entertainment industry. I think that's a phrase that a lot of people aren't familiar with. And that's where Taste Bud's Kitchen lives. So tell us a little bit more about what that means. Yeah, it's a good question. I don't know if I invented the term I'd like to think I did but it was way back when we were starting so this is like circa 2007 my baby is 17 I've been doing this 17 years and I had a conversation with the mentor and he was really like what are you selling right? are you selling to your clients and? It's like well. I'm teaching them to cook, I prefer baking so I'm teaching them to bake and he's like no you're selling an experience Right? You're selling something that is fun, something that will make them laugh, make them feel good about themselves, something that is entertaining. And he was totally right. It's what we were selling, what I was trying to bottle up, but didn't really know how to express it. So ever since then, I like, you know, we're not a cooking school. We're really here to make, to have fun, to make the kitchen exciting, to make it from scratch and all of the kind of positivity that can come for kids and for adults from that experience. Well, that tie-in leads to my next question, being that you're an entertainment business. You've received a ton of visibility over the years from shows such as The Manning Hour. What are some of the highlights of some of national media attention that you've received so far? So question meaning, like, what have we? What benefit have we gotten from that or how do we get I'm curious about that too, but it sounds like you guys have been picked up because your concept is very unique and it's newsworthy. So that's been an experience you've had over the years is getting attention from different media outlets. Yeah, we have never worked with PR. I just try to say, yes, right? It's fun. It's different. And so, you know, whether it's us having a new location open and the morning news, wanting something fun to talk about. So decorating gingerbread houses with your kid or You know, we had a couple get engaged in our New York City kitchen last week, which was really fun. Yeah, they rented it out for a private lesson. I've just tried to say yes to those opportunities and make it really easy. You know, in New York City, have celebrities come very frequently. The Manning Hour approached us, you know, that they wanted to come in and build a segment. So I try to say yes whenever I can, because that's what the kitchen is all about. We're doing that anyway. So I love when it can be captured on film and used to promote all of our. Locations because they're all owned by you know franchisees very family-based franchisees in communities around the country Awesome. So you mentioned before that you're a kids kitchen by day and adult kitchen by night How does that break down for a franchise owner or for the locations that you operate? Is there like a 50-50 60-40 is 60-40 is about right. It's about 60 % kids 40 % adults for on average and we have all the details in our item 19 Some of our more metropolitan locations like in New York City, maybe closer to 50-50, but it's a really good mix because when kids are out of school, we're in. So that's all summer camp, every school holiday. That's gonna be about a third of the days of the year. And then outside of that, you're doing weekend birthday parties, afterschool birthday parties, that's kids. And adults, I adult classes, know, Monday nights, very popular. Friday night, Sunday night dinner, right? And then corporate events, they like after work or often during the day. Right, lunch events, afternoon events, so people can get home to their families who become really popular. So yeah, it's a good mix and it really helps to make sure you're monetizing your asset, which is this beautiful kitchen that you've built. People are able to come, have fun, but it keeps the revenue streams coming in. Yeah, that makes sense. So you mentioned the kind of tech in the app. You know, what does a guest do? Like if they're invited to an event, like a birthday party, does the parent or the child like utilize the app to... get information about what to expect. I what does that look like for someone that's gonna come and visit your store from? Yeah, great question. So we don't have an app, we have a website. So on the website, you go to tastespudskitchen.com, you find a location, you check out their schedule. So we've fully posted, usually three months in advance, all of the fun things going on. So you can book a camp, you can book a caregiver and me class, a family class, a birthday. And when you're booking, tells you everything. It tells you the length of the class. It tells you what we're making, the recipes. It tells you what allergy or dietary restrictions apply to this menu. So if you are gluten-free, for instance, you could pick something that applied to you. And then you'll get a confirmation email. We'll remind you a week out when your class is coming up. We actually send you the recipes ahead of time. So if you want to review them to double check for allergies, most people have not reviewed them when they come. And that's fun for us. We obviously teach you the recipe from scratch. But it's about tips and tricks, right? So I always say, especially for adults, you don't have to like cooking to have the best time ever at Taste Bud's Kitchen, right? Think of corporate events. You don't have, everyone's not gonna love to cook, but it's really fun. It's great team building. We have a really fun chef's challenge where the teams battle it out to create the best version of a recipe. But the takeaways you're gonna learn, like you'll never hold a knife the same way again. Ray, you always cut an onion, or the way you crack an egg. All the fun tips and tricks that are there in the kitchen is what makes the event, I think, so special and so fun. And do people go home and make this exact same recipe again? Probably some do, but the majority just feel comfort. They have fun, right? They're getting along. Whether they're on a date or a small business team, they're gonna have a really fun time. Yeah, sounds like a lot of fun when you guys have one open in my area, Northern Virginia. I can't wait to check it out. So tell me... Tell me about some of the key differentiators for the model with Taste Buds Kitchen. What makes you guys different in the culinary entertainment segment? great question. So our segment, think, I don't even know if it exists, to be honest. But for me, competitors are anything to do for fun. So that's who I'm always competing against. Where are you spending your discretionary income? And there's obviously a wide lineup of players. The real space that people seem to evaluate us in when they're interested in purchasing a franchise, becoming a franchisee of a brand is like, are we like a restaurant? And we're not, right? Or are we like a daycare, early childhood education, or we're not? So for a lot of people who love food, don't want a restaurant, don't want those margins, don't want those hours, or who love kids but don't really want a school, maybe don't want early childhood education, we're that great mix in the middle, where they can have fun in the kitchen. work with food, work with their community, but not have kind of the grind and the difficulties that you may find in the restaurant space. Yeah, I can see how the comment you made before about selling experiences and not food is a pretty big differentiation between a restaurant investment and what you guys do and your concept. And it sounds like it'll lead to favorable unit economics that we'll talk about in a bit. So let's talk about like revenue streams. what What kind of revenue streams can a franchise owner enjoy in the Taste Buds Kitchen franchise model? Yeah, that's great. So on the kids side of things, our biggest ones are going to be our camps, our birthday parties, and then all of our kids classes. And then on the adult side of things, the adult classes and date nights, and then the corporate and the private events. And then of course, we have gift cards, which could be amazing in December, right? People's houses are filled with presents and things and items. And so everyone's wanting experiences. And so giving the gift of cooking can be a really great kind of we call our 13th month, right? You can do a lot of gift cards in December so that people can give these as gifts to then come in the new year. Okay, very cool. So tell us a little bit about the timeline from when you launched them. You mentioned 17 years ago, so you've had a lot of time to kind of refine the brand, and then at some point you decided to become a franchisor. So what did that timeline look like? Great question. Okay, so I started in 2007. as a hobby, 2008, started doing it full time, left Wall Street, goodbye. My colleagues thought I was nuts. My family is like, are you sure? It's like, yes, you know, I love this business. I'm gonna give it a go. So that was 2008. And then I grew it for five years, just figuring out the revenue streams, figuring out the model. We have our lease, we signed in 2010 in New York City, we're still there today in Chelsea, 109 West 27. And once I figured out the model, kind of started to think about growth and what would be the next step? And did I want to open another location? Where would it be? And kind of in the back of my head was franchising only because people had asked. Over those five years when people had come, we've had great press like you mentioned, they either read about us online or they came to a class and they would say, this is great. Are you going to open one in Austin, Texas? Are you going to open this in Denver, Colorado? And I, you know, always said, I really appreciate it. I'm glad you love it so much. I don't see that for myself. And so they said, well, could you teach me how to do it? And at the time I said, you I don't know how to do that, but let me take your name and email. And if I figure this out or decide that might be a path I want to go down, then I'll reach out to you. So in kind of 2013, I had 120 people on that list that had reached out. Which is That's a really good sign. You have 120 people knocking on your door to figure out how to do this business. Not that I would franchise these today, which is amazing because it had been time. right, even four years ago, they're like, well, I've gone to do other things. But, you know, that gave me the idea, the courage. So I started to look into franchising and I kind of got really excited to create a boutique brand across the country, partner with like-minded individuals. You know, all of our franchisees have families, whether they're, you know, toddlers or grown children, grandchildren even, wanted to, you know, lot of corporate executives, tired of traveling, wanted to be home with their families. and want to do something that they liked. TDK, it's very fun business to run. It's fun to be in the kitchen, even if you're in the back crunching the numbers or out doing your community marketing. It's fun business to talk about and to experience. So that's kind of what led me to take the jump. And at that point, my husband left his job. He's an architect and does commercial real estate. So he left and he is the co-founder with me of the franchise brands. And he's worked with all of our locations on-site selection. design and construction. he loves that's his wheelhouse. He loves it. Does a wonderful job getting all of our kitchens open. They all look great. Currently all of our owners were 100 % female owned at least one woman in every ownership group. And a lot of times they haven't been through a commercial real estate before. And so he's a really great kind of resource in that process, making something that seems overwhelming and daunting for a lot of people, especially first time business owners, not be that way. So it takes about nine to 12 months. Yeah, to open and you work with Jeff very closely in that process. Okay. So you mentioned your husband, he's an expert in real estate. He's going to be participating in that process with the owners. Tell us a little bit about the other members of your team, your leadership team that you've assembled to help kind of launch the franchise program and steward it forward. Yes, please. I love our team. We have an amazing HQ team. have nine wonderful individuals. The ownership, it's myself, my husband, and then... Guy Falzarano, who was the founder of LightBridge, which is an early childhood center. That's a pretty good friend. Retired and decided he didn't want to retire anymore. Thankfully, our franchise lawyers were friends and or same person was friends and knew we were both kind of he was bored on the beach and I was really looking to grow and scale taste buds. And so we partnered together a year and a half ago. And he's been a great. I call on my phone a friend every day. I'm calling him. And so this happened to you, right? What do you suggest here? So he's been a great mentor. to be grow and scale, great part of the team. And then we have our director of ops and training, we have our franchise business coach, we have our onboarding specialists, one of the best roles for a new franchisee. We have a 300 point checklist of all the things you need to do before you open. And not just you, we're on there too. This is what HQ is doing, this is what I'm doing, this is what this team member's doing. We even have our vendors clued in. She's tracking that with you. She's making sure that you're hitting all your milestones that we're opening as on time as we can and ideally under budget. We have a woman who runs reports. Being an economics major, I love the numbers. So she manages all of our system vendors and runs the reports. And we have a woman who does all of our recipes and events. So coming up with the recipes, you don't need any culinary training. Many people watch that, right? So. Love food, love the kitchen, yes. Be a formal chef, not required. Because we know the recipes, we know how to make this fun. We've actually calculated it, right? So the classes end on time and the food turns out and it's fun to make. So yeah, we've got a really great team and growing at TPK HQ. Yeah, that's awesome. And I think your background in economics is going to be a big advantage for a lot of candidates that are exploring the space and they're like, it's fun. It looks like a really cool thing to do. and the leader of the company has a background in economics. So you're not going to lose sight of the fundamentals as it relates to unit level economics and making money. the same business owner, not just have fun. So, so tell me a little bit. mean, I know this depends on, you know, the site selection, the construction project. There's a lot of variables there, permits and so forth. Are we looking at like eight to 12 months turn key on average, sometimes quicker, sometimes slower, depending on the municipality. Pretty much exactly. Yeah, I say nine to 12. I think our fastest has maybe been five, five and a half. A second time kitchen owner, have franchisees with multiple units, which is fun to see. I want empire builders. We are trying to open 200 locations in the next five years. And I'd love to do it with 75 franchisees, right? To people who want to create an empire for themselves and a legacy and really build a team. But nine to 12 months is about how long it takes. It's not terribly long. You go into site selection, you negotiate your lease. get the kitchen design, you get your permit, you got it built and all the while my team is training you with what you need to do. Most people are keeping, you know, whatever they're doing for gainful employment during that time. It's really not till the last two months that you really need to be very hands-on involved because when the ops training is starting and things like that, but you will have a full-time, we call them a general manager. They're your lead instructor. They're the one teaching most of the classes when you open. So you'll bring that person with you to training and we'll train you both together. Yeah, I bet you know guys experience opening those light bridge great business, but it's a big footprint. It's a lot of real estate I'm sure he appreciates the speed of market with something that's parking requirements and a of times building from the ground up Yeah, this is 2,000 square feet inline space readily findable and you know most markets across the country so It's really just making sure that it's convenient for the owner, that our franchisee or our clients will be able to come and easily park. But we're not trying to compete with Starbucks of the world for like the prime residential or retail corner. Yeah. And you guys offer a franchise owner like a turnkey opening package for their initial materials and points of contact for construction and initial support and all that? Yeah. The one vendor we don't have is Contractor Nationwide, but we'll help you sourcers locally. But yeah, all the other system vendors we have in place, found contractors were not everywhere at the same time. So it's not going to be cost effective for us to help you in that way. But my husband loves to help level the bid. So he'll help you go out, find three, four contractors, get the bid to help you level value engineer. But we're doing everything with you, site selection, design, training, an amazing training program. I call TBK a business in a box. Of course, it's not easy, no business is, but. We've been through 17 years. So we've been through what works. We've been through what doesn't work, the highs, the lows, and we want to be able for our franchisees to leverage that, right? They're wonderful individuals who are investing a lot of their savings into starting a business. And we do the best that we can to give them every opportunity for success. And that we have this guarantee with our franchisees that we won't approve a location to open that we would not open ourselves. So like that's how committed we are with the location. We want it to feel like, this is the right demographic. This is where you need to be. And so we have that guarantee for OZs. So Jesse, what about digital and grassroots marketing programs that you make available to franchise owners? How do they kind of launch their business? They're excited to get going. What do they do to kind of get bodies in the door and get the programs activated? Yeah, great question. So community outreach, getting out in your community is so essential. We start with our paid ads. We've got a wonderful agency that's going to help run a great paid advertising campaign for you, driving website traffic, driving signups to our VIP list to get our grand opening promotion. So we'll got that covered with you and you'll be clued in every step of the way. And then we have a community marketing playbook of all the things you can do in your local market. So you're getting out there, you're going to the camp expos, you're joining your BNI group, right? You're contacting the chamber of commerce. You're just every person you meet between when you sign your franchise agreement and when you open. It's an opportunity to tell someone about Taste Bud's Kitchen. So we've got a great playbook. We have a great kind of research library. We'll teach you what to look for. You'll go out there, you'll research the options, and then we'll refine it with you so you really feel like you've got a great lineup of outreach. Very cool. And you mentioned earlier kind of the status of the system, but I see that sign behind you that has a couple of the metrics. Can you kind of... reiterate where we are in terms of nationwide open locations, locations that are under construction, signed but not open, that kind of thing? Yeah, so we have 12 open, open and operating kitchens. We have, that says 21, we have 23 signed, which is exciting, I need to update it. I do it with my, three and a half year old boy, girl twins and a six year old. So my daughter likes to come in here and help me update that. So we have, what does that make, 11 in the site selection. different stages. have two about to start construction. I think of them as 11. Nine will open next year. We have two people that have two in the works, so they'll do the first one next year, then the next one in the year after. But with that nine to 12 months, then we're able to get them open pretty quickly, which is exciting. And we're in how many states? on the success. Over 15 states. 15 actually, with the updates. So 15 states, which is, yeah, been really exciting to experience that growth and. and we're looking to double again next year. That's great. So you mentioned the characteristics you're looking for in an owner, someone that's ambitious, someone that is an empire builder, someone that has an interest in opening multiple units in a marketplace. I that's your ideal franchise owner, someone that's probably a little hands-on in the beginning, but eventually can have the team in place so they can be a little bit semi-absent as they oversee their management. Absolutely, yeah, engagement. So engaged owner is like the number one thing we're looking for. And I don't mean engaged and like you need this many hours or anything like that, but you've got to want to dive in and tackle this with your team. And someone that wants to scale is so important because you can get really sucked into the details of any business, right? And you've got to kind of keep your eyes on where you're going. And if someone wants to do one, that's great. And we'll support them just the same. But ideally we do want people that want to grow. They want to grow for their family, want to grow for themselves. So I always love that because I think we'll do better with a nimble team of excellent franchise owners and it's better for the franchisees too. It gives them more opportunities in the different markets. Okay. And you touched on this briefly, but what does the staffing model look like for an owner? Like for a good high volume established unit, how many people are on payroll? Yeah, that's an excellent question. And I think it really is going to depend on your approach. So the approach that we like and we train on is Fewer people working as close to full time as possible, right? Making these really good jobs. And I know like you can run a very established kitchen with eight to 12 people, but you can also run it with 30 people, right? You can have high schoolers and that's great. A lot of our franchisees have high school kids, right? So you're gonna have a lot of high schoolers and they may each work six hours a week. But you're gonna need a lot more of those people than if you're working with someone that's working 20 or 30 hours for you. So the actual size will vary when you start. It's a very, very intimate, like four person team, right? So you have the franchisee, you have your general manager who's your lead instructor. You'll probably have a part-time instructor on top of that. So it's kind of three people there and then about three assistants. So, you know, very, very four to six people, really your full-time person being that general manager, everyone else being part-time. So you're able to grow with the business, scale with the business, you know, as it can support the cost higher. the next tire that you want. But those owners who love building a team and that kind of environment really do well with like hand selecting the people they want to join their team and keeping a lean mean machine for the team. Okay, awesome. And the item seven in terms of how much it costs to open one, I see 383 to 531. Do you find that to be pretty consistent? It's actually not that big of a range for a lot of the brick and mortar. kind of build-outs that I've seen. So somewhere in that like four to 500,000 range is realistic. That's what we've seen so far. Yeah. So we're just going to build 11 more next year, nine more next year with two to follow. So we keep updating this every year with what's to be current and what we see. And you know, COVID times, there were delays of things and price surging and we don't see that as much anymore. Things are really pretty readily available. Depends a little bit by market of that range, 200 to 300,000. That is your build-out. Right, so that's supposed to be every dollar you're spending from today until you're open. So franchise fee, lawyer to review the lease, signage, money to come for training. So a lot of things are in there with the construction being the biggest variable. But that doesn't include, and we do also work with TI dollars, right? So the landlords either rent contributions or tenant improvement dollars, either they have a construction company or potentially money towards it. We try to keep those costs as reasonable as we can when we're opening a new kitchen. Great, thanks for that. And then in terms of item 19, are there any financial performance reps you can share with us today in terms of revenues or earnings? Yeah, great question. So in 2023, so the item 19 is fairly robust. put in everything like, like, like, like, like, like reports, but our AUB last year was 741,000, which I was really excited about. And the average net operating income was 31%, which was $229,000. So it's very different. Very different than a restaurant. Yes, very different. think our food costs, we disclose what it is in there. I can't remember the number to quote it, but it's nothing like you're used to, right? Because we are the nice thing people pre-buy. So when they sign up for a class, pay in full before they even come. And you know who's coming. So you're not estimating how much you're going to need, right? We have a shopping list, which is going to reflect what actually people have reserved. So you're shopping based on demand. Another fact that I really love from it is the average sale per event is over a thousand dollars. So that means the average time you put on anything, that's the system average. Obviously there's highs and lows in there, it tells you the average number of events a week is 13. So that gives you a sense of like how many events you're doing a week. And on average, 15 people are coming to them. those are of healthy business. mean, great top line, great. You get to keep a lot of it. It's busy. And I see how that frequency allows you to keep good employees that are going to. work a lot of hours and make a lot of money. that's, great. Yeah. And then tips, right? That's not even in those, but clients who pass along tips, have the tip part of the hospitality industry and you know, general manage a lot of times will come from hospitality or restaurant backgrounds. And for them, the hours are so much better. you know, food costs and just, it's not a grind. It's really fun. It's a really fun business to work in. Well, Jesse, it's been great. anything else you want to add to the mix before we wrap up today? No, I that was great. It's been a pleasure talking with you and speaking about TBK and to potential franchisees out there. Love to speak with them and have them learn more about it. Yeah, I I appreciate your time. And if anyone listening would like to connect with Jessi and her team to learn more about Taste Buds Kitchen and becoming a franchise owner, contact me at franchiseQB.com or on X at QB franchise QB. I'll get you guys connected. Thank you so much, Jessi, for taking the time to get in the huddle and discuss Taste Buds Kitchen with us today. My pleasure. Thanks for having me. Thank you for listening to the Franchise QB podcast where you're at the helm of your future as a franchise owner. If you enjoyed the content, please rate the show and recommend it to anyone that might be interested in franchising. Make sure to visit FranchiseQB.com to subscribe to my newsletter and for an actionable playbook to go from walk-on to legend in your new business. Follow us on Twitter @QBFranchiseQB and join us every week for a new episode. See you next time. franchiseqb.com. take the next step of your journey towards wealth, independence, and franchise ownership. And remember, when working for the man gets old, you must do something bold. Thank you for listening.