Josh Sharkey (07:52.752)Yeah. Well, can you talk a bit about some of the brands that you're working with with Breakbread?
Brianne Harvey (07:58.574)Sure, so with Break Bread we've worked with Cameron Mitchell restaurant group, worked with Jose Andres for a little while, with David Burke Hospitality, we're working with a group in Chicago called Fair, Giordano's Pizza, Zunzi, so some fast casual, a lot of kind of full service. We work with some hotel groups as well, so we've worked with IHG and a number of their brands, a lot of the independent operators nested kind of within hotel groups, but typically our sweet spot is this like 10 to
location, emerging brands. So when they have that aspiration for growth, they're starting to look at their systems as what is going to fit us five years from now? What do we need to add on? What doesn't work for us anymore? That's where we kind of come in and help them make those decisions. And then I have a team of people at Breakbread that will implement those. And they're all ex-operators, chefs, and general managers that work for me. So they understand the business and they can make sure that the system is going to work properly for you.
Josh Sharkey (08:57.106)How did this start, by the way? Was it a PG? Was that your first customer?
Brianne Harvey (09:00.43)No, no, Apichee was within one of one of my bigger ones kind of in the beginning, but I was going for eight years before Apichee and I kind of crossed paths and brought them on. But it was very much myself in the beginning, just kind of going out there and meeting people and picking up projects and doing a couple of things for free and helping people out to kind of build my name. And then really when COVID hit too is when there was a big shakeup within our industry.
Josh Sharkey (09:10.46)Cough
Brianne Harvey (09:26.9)Everybody got laid off. Everybody was scared. They were leaning into delivery technology and whatever they could, know, queue our order and pay, love it or hate it. Like that was big during that time, but they didn't know how to navigate these systems or how to implement them properly. So that's really when I started building out the team and training people to be mini-mes and work with these restaurants and implement things in a specific way. And I think we do have a unique
vision when we come in with restaurants and a way that we tend to work. One, because we're not traditionally tech people. We're restaurant operators first that are then specialized within technology, but we're not going to come in and overload with systems. If anything, we're going to clean things up, clear things out, and develop deeper partnerships with the systems you currently have. So tech partner is a big term that I'm always throwing around to try to get the companies that I work with to really understand how to best utilize the people they work with.
I mean, you and I go way back with this is I communicate, you know, if we're having an issue with one of my restaurants and there's something wrong with the platform or we wish it worked this way instead or can be on this feature. I'm sending out an email to my account manager and saying like, Hey, is this on your roadmap? Can we get it on roadmap? Can we try it for you? Can we help you build it? And that kind of relationship is just that long term stickiness for the partner that you're working with. And it's going to help your restaurant out too. So we really try to just immerse ourselves as much
as we can for our restaurants.
Josh Sharkey (10:51.762)Yeah, yeah. By the way, it's gold for us, because the more we get that feedback, the more we hear, like, what else do need? What else can we do? Because we want to keep building. It's interesting you say like 10 to 50 or 10 plus locations. Yeah.
Brianne Harvey (11:08.438)It's just kind of filtered that way, think, like naturally for us. I think the full service just comes from my background. was, you know, I think my first job was at a rock bottom in Orange County as a hostess, and then I worked for Roosh Chris restaurants and Cameron Mitchell restaurant group. And I always had these kind of like big.
Josh Sharkey (11:14.982)Yeah, yeah.
Brianne Harvey (11:25.92)not fine dining, but high end service kind of steakhouse full service menu. That's my background in history, but these, just seem to go through this inflection point. I feel like when they're at these, five to 10 locations, when they start thinking, okay, we're going to grow 10 locations in this year. opening 10 locations in a year is a huge task to take on. Each one has so much that goes into and all these various tasks. So we've started.
Josh Sharkey (11:50.226)You
Brianne Harvey (11:51.979)a whole process of doing like implementation. So what I do at a PGA is I help open all the stores and I run all of their it. But I also train people on my team how to do just that. So they'll manage the POS partnership and getting that set up, making sure the install dates are, you know, on time and working with the construction team and making sure the network is set up properly to host all the systems that you have. Putting your menus in, adding employees, permission sets, all of these things that can go behind it, just even within that lane is like somebody's got to do it and you don't want to put
back on your manager who's not going to do it properly and then you're going to have bad reporting because of it. So we've just built out this process. But yeah, that hyper growth phase seems to be a really good fit for my team there.
Josh Sharkey (12:26.246)Yeah, yeah, 100%.
Josh Sharkey (12:34.61)Yeah, it's interesting. We've learned more and more over the years that that's actually our sweet spot as well. There is this inflection for us. The inflection is not just yet you start to have these new challenges at that scale, but more importantly, the impact of solving some of those challenges much greater. So like if you can like reduce theoretical costs by one percent on one location, you know, that's OK. You might be doing a million bucks, a hundred thousand, you get ten, ten, eight, ten thousand dollar savings. But when you have like, you know.
Brianne Harvey (12:40.343)Yeah.
Josh Sharkey (13:04.433)20, 40, 50 million plus in ARR and you shave one point off, it's no joke. And then when you have that many spots, the ability to maintain the same feel, the same execution, all that stuff across all of them, it gets so much harder, especially if you really do have a brand. We find that that's where...
Brianne Harvey (13:10.35)That's a lot. Yeah.
Josh Sharkey (13:27.986)For us, we add the most value and also where we see the biggest impact is making sure you can do the same thing at 20 stores that you did really well at like one or two or three.
Brianne Harvey (13:38.584)Right, and quicker identification when you do run into issues at one location or another is being able to say, you know, maybe we're over-portioning here and how do we fix it and how do we correct those issues? I mean, I don't know about when you first started in the industry, but...
Josh Sharkey (13:48.049)Yeah.
Brianne Harvey (13:53.07)it would be like quarterly we would be able to review some of these numbers just because that's what we had available at that time. And now everything is so instantaneous. You have to be able to react to things and take this information and turn like it's an actionable insight, but are you going to take action, right?
Josh Sharkey (14:09.232)Yeah, well it's fine. You know what? For the first, I don't know, decade or so for me in the industry, I was a chef in the fine dining world and then, know, sous chef, things like that. there was just never even a discussion. It wasn't anything we talked about. know, every once in we'd hear what the food cost was, we'd be like, whoa, that's crazy. Or we didn't know it was crazy or not and then learned it was. you know, I think partly because there was just not a good way to deliver it. And now it's, you know, it's completely different.
But I am curious, things have changed a lot. There's way more things available, way more resources available, but what do you think restaurants are getting right right now about tech? Versus like what they're, is it common thread or not?
Brianne Harvey (14:54.124)Yeah, I think I'm... they're more open.
to exploring things than they've ever been before. I think there was a feeling, you know, 10, 15 years ago where you had what you had and you didn't change. People would come and try to sell you on things all the time. You're like, no, I'm good. You know, that you wouldn't try to adopt new things and try to scramble and find things to better your business. Whereas now it's almost the opposite problem that I see in a lot of these groups when I come in and work with them. It's they have this information and tech overload because they had one tiny problem and they found a
solution or were sold on something and they added it and then they added something else and they added something else and their team isn't using anything properly. So it's more of this spread of technology that we see now. I do see it as a good thing because it's more of a an open mindedness that we didn't see before. I think they're trying to do things that will better their business or trying to lean into things that will bring efficiency. Some of the pitfalls that they'll run into though is they won't implement things properly. They
assume that it's I'm going to set this up and the company is going to set everything up for me and then I'm a step away and my problem is gone.
and that it's just a one and done kind of a thing. And a lot of these systems, because your restaurant is this living breathing machine, your staff is changing, the guests are different, the food coming in and out is different, they are living and breathing too, and you have to continue to maintain them, put proper information in, make sure that information is validated, train your team, not just once, but continuously to make sure that they're using this product properly. And that's where people tend to fall off.
Brianne Harvey (16:33.622)is they'll have all the good intentions of bringing something on, but they won't use something properly.
Josh Sharkey (16:38.426)Yeah, are there any things that stick out that you see the most with that?
Brianne Harvey (16:43.56)I mean a lot of times honestly Josh it is like the inventory, the back office solutions. These are the things that require a lot of input and accuracy and know chefs don't have a lot of time so this input and making sure everything is like perfect in there is difficult for them.
Josh Sharkey (16:49.692)Yeah.
Brianne Harvey (17:02.838)But it's so important that it's a training thing. And so that is something that we see quite a bit kind of come into our realm of helping, you know, these teams kind of get on board with whether it be going through and, you know, fixing yields on things because it wasn't entered properly or wasn't entered at all. Or, you know, the recipe was incorrect to what they're actually doing in the store and identifying those issues. But it's visible now. It's there and it's fixable. So I think it's something that we just see quite often is
It's, I don't know how to say it, but it gets the artistry of being in a restaurant and having a specific recipe and having everything go through. can plan and plan and plan, but you have to make sure that execution goes through well on the front end as well. And it's just, there's a lot of complexities in the back office and what's going on. It matches what happens at the front. And if they don't match each other, then it gets out of whack, you know?
Josh Sharkey (17:54.63)Yeah, yeah, 100%. It's funny, I do think it is partly our responsibility as building tech to try to make it much easier to implement because some of it is like, it really is kind of offensive how much work it takes to do some of it. I think about when I start using an AI tool or if I start using, I don't know, a sana or something, I just press a button and...
Brianne Harvey (18:10.062)Yeah.
Josh Sharkey (18:22.386)you know, Slack is integrated and it's just there, you know, and all my conversations are now in there. Or if I have one, move from a son out to Notion, I can very easily or vice versa, I can move things over and it's, you know, it's, or to click up or something, it's very quick because they put a lot of time and effort into that. Granted, some of it is because there's a lot more, you know, dollars to use to build those things, but I think that that's one of the harder things. It's funny, oftentimes I think that, you know, they...
There's systems that are really good and they're just, they're not being used for, you know, it's like buying a Mercedes and then keeping it in your garage and then just driving it to the store once a day. You know what's funny? It's like not even just software. I think a lot of times people buy it, combi ovens for example, like an Altocham or a rationale and they use it like they would a convection oven. And there's like so much more you can do. You can like set very dialed in programs of like,
Brianne Harvey (19:13.72)is why.
Josh Sharkey (19:18.962)how it, you know, how it preheats and how long it's at this temperature and this humidity and then ramp it up to this and then drop it down and you can really dial in precisely how you want to like roast a bird or something like that. But most often they're just like, you know, 425, put it in, maybe add some humidity. Yeah, yeah.
Brianne Harvey (19:35.63)I might as well just have Salamander to throw it on and you'd good to go. yeah, with tech I used to use like the, just as a way to frame it for my restaurant operators. was like, okay, you have a brand new iPhone in front of you. got all these things you can do. You can download these apps. You can do so many different things with it. You use it as a phone, but rarely, right? You're using it like it's a Nokia block phone. This is how you are using it right now. It can do so many more things. So why don't we try to use it for some of those things? You don't have to use all of it, of course, but like,
how can we, you're paying for it, we might as well like lean into it and see what we can do to embed within your operations and it's, yeah, I think it's a common problem. It's, mean, for everybody, it's very hard to get full adoption of any system, you know?
Josh Sharkey (20:19.868)Yeah. Well, mean, look, you obviously work for some really great restaurants, but also with Break Bread, you are now supporting and working alongside some incredible restaurants that operate really well and are at pretty large scale and growing. I'm curious. I really would love to hear what you see as pattern matching or common threads you've seen of what
of what these restaurants that are scaling really well, like what are things that you're seeing coming across to them? What are their systems or rituals or processes or habits? Anything that you're like, you know what, 99 % of time if restaurant's gonna scale really well, it's doing these things.
Brianne Harvey (20:55.927)Yeah.
Brianne Harvey (21:05.016)They take time when they make their decisions so they don't get rushed into making a snap decision on what system to move forward with. They really do their due diligence when they're choosing and think about different paths and involve different teams. They also...
understand kind of the gravity of bringing on new systems and this is going to be a process. It's not going to be fixed in day one and they set expectations early because the last thing you want to do is you know have an expectation on a system like two weeks in it's going to be perfect and we're going to have all this data and even if like the salesperson might be selling you on that or the various tech company sometimes they have to reframe it for them and say hey look this isn't a two week this is two months.
we're gonna focus on this, this is where you expect to be at this point, and this is where you can expect to be in a year. We're not gonna have all of these changes come through right away. So you kind of have to reframe things. A lot of them are agreeable to that and they understand that it's a process and they get a process in place. So a lot of what you do is like a lot of what I work on is like system design and processes. And so you have to be flexible to change when they aren't working, but they also understand that like,
This is the path, this is our SOP, this is what our team is going to follow. And then they have their executive team really, really embrace and drive it home. So they'll have weekly operations calls and we'll pull up reports from the various systems. We'll review them with the team. So there's just training and reinforcement of what is expected of the operations team onsite that gets embedded within all of these process flows that makes this really successful. Is they have this kind of...
For me, goes back to being as simple as the happiest employees and the most successful employees are the ones who really understand what's expected of them. So if you really just drive home, looking at this for your labor percentage, we're looking at this for your food costs, this is how we change food costs, this is how we fix this issue and make sure that they know that you're watching it and you're holding them accountable for those things, that's what's successful. It's just this continuous over and over again. think it was a Danny Meyer with moving the salt.
Brianne Harvey (23:10.882)Just keep moving the salt back, keep moving that salt back, keep training them again and keep driving home the same principle, then it will land.
Josh Sharkey (23:18.384)Yeah, have you ever read The One Minute Manager? I always remember the analogy of taking the team out for the reason why, one of the reasons why they enjoy bowling is they know the score. They know when they're winning and they know how to win. Whereas if you don't know that, if you don't know what good looks like and you don't know how to measure, it can be pretty depressing.
Brianne Harvey (23:21.346)Yeah.
Brianne Harvey (23:41.112)Right.
Yeah, yeah, especially I think that's moving all the time. If the goals are changing and moving all the time, then it's frustrating. If you don't have the tools you need to do your job successfully, it's frustrating.
Josh Sharkey (23:49.551)Yeah.
Yeah. Are there any habits or rituals you see with them? Are they all doing pre-shift? Are they all doing nightly? Anything that's non-tech or non-processed?
Brianne Harvey (24:01.358)Pre-ship education.
Yeah, mean, pre shift is huge. Everybody does it that I work with. There's always a pre shift meeting. They're typically going through, know, what's important for the day, any important guests that are coming in, parties that are going on, specials that they're featuring, giving them a heads up of like, hey, Valentine's Day is coming up. We're going to be featuring this champagne. We're doing chocolate covered strawberries so that they're aware and they can talk to their tables. Very communicative with their their teams and using their servers or bartenders as salespeople on the floor to really radiate that hospitality.
They're doing weekly ops calls with their management team really getting them involved in the management of the business, the business side of things, why things are important so that they understand why these kind of measurements are important. Why are guest reviews so important? You know, if we get above a 4.0, then we have this many people coming back in. You know, if we get below that, then we lose business. And this is what this looks like. they're really involving their teams and they like to say like empowering, giving them ownership of processes a bit more.
of that involves training to get them to that level of trust. So it's this ongoing focus on training. They have training calendars. They're always talking about ways that they can be better and how that they can involve their teams.
Josh Sharkey (25:17.842)I mean, you mentioned Tom Dillon, CEO of Apicii, incredible group. How does someone like Tom think about when to open up the next spot or do the next project?
Brianne Harvey (25:21.326)Yeah.
Brianne Harvey (25:29.19)God, I think you'd have to talk to Tom on that one. He's a brilliant mind kind of person. Like he can walk in a building and immediately notice 50 things that are working or not working about that restaurant. And it's quite impressive to see when he goes about it. know, Pitchy, have very unique and interesting projects that come our way, whether it be with hotel groups or, you know, VC companies that want to open, you know, a restaurant operation or business or a lot of times it's...
concepts that people haven't gotten right before but Apichee knows how to do it, know how to manage it. We've done private resorts and everything on the beach with a private beach in Miami and the beaches.
I think it was like 500 yards away from the restaurant, how to get hot food out to these guests on the beach and make sure that they have like all these really interesting things that are a little bit different. think that's what really keeps me excited about the projects at the Pichu. They're all very different, all very challenging in their own way, but it isn't a, nah, we can't do that. It's okay, let's figure out how we're gonna make that happen.
He comes up with these really incredible projects, but I honestly don't know how he chooses them. I think I leave that up to his genius, you know?
Josh Sharkey (26:43.998)Well, it's a great I mean, it's great I'm always impressed with with how they how they're running their business Well, I am you know, talked about AI I to be Honestly, I think it's officially not a buzzword anymore. It is that Even just in the last week. So I don't know if you'd play around with some of the new models like the open the new opus model Claude and the new GPT model, but it's wild how good it's getting
Brianne Harvey (27:10.072)Yeah.
Josh Sharkey (27:10.398)And it is, I think it's almost like negligent if everyone is not thinking about how they're using it, even just personally. Two things, one, would love to get your, I you're so embedded in all this food tech and restaurants. I'm really curious what you think about how AI is gonna shape the next 10 years of restaurant technology. And try to get specific if you can. And then I'd love to understand how you're AI yourself personally.
Brianne Harvey (27:38.134)Yeah, I I used it probably every day, whether it be like triaging my multiple email inboxes or quickly making notes and rewriting an email and getting it back in professional form. I I use JACE and it's amazing. Like if you haven't, like I've used Fixtur before too, I tried that one, but JACE is the one that I use and check it out. It's pretty incredible.
Josh Sharkey (27:48.553)What do you do for triage? Do you have a tool you use for triage?
Josh Sharkey (27:58.716)Mm-hmm.
Brianne Harvey (28:04.63)It like references previous emails and attachments and can dive into your Google Drive to reference things like email responses with content that I had forgotten and referenced. went back to an email to double check and it was correct. Like it was pretty.
Josh Sharkey (28:11.771)Hmm.
Josh Sharkey (28:20.018)Interesting. I was using Lindy, which Lindy worked really well for this. And then I moved to N8n because I could customize it a lot more. You have to use JSON, but you can customize a lot better. it looks like this is basically all built for you. I'm going to check it out.
Brianne Harvey (28:24.483)Google.
Brianne Harvey (28:37.806)Mm-hmm.
Brianne Harvey (28:41.93)It's pretty good. It basically looks at your previous emails to understand the tone and you can give it sample emails so it writes more like you.
Josh Sharkey (28:49.19)Does it label and organize things as well? Can you program it to, because I use superhuman to just manage the server on top of Gmail. And I love it. But you can't draft emails. It's just annoying. You can only draft it in Gmail. But it has a really good split inbox feature. And so I have to label all my emails, and that really helps. But can you program how it's labeled?
Brianne Harvey (28:54.947)Yeah.
Brianne Harvey (29:00.524)Mm-hmm. Yeah.
Brianne Harvey (29:11.852)Yeah, you can customize the labels or you can go with their stock kind of set and it shows you like what emails go into each one and then it basically drafts responses and you can set it up how you want it to draft responses.
If I'm in the to field, if I'm in BCC, don't draft a response. If I'm directly messaged, draft a response. If there's an action item for me, draft a response. Honestly, I've been using it lately to make sure I'm not missing things. mean, Apicii is a very, very busy company in itself. And I get probably 250 to 300 emails a day just from them alone. it's...
I'm underwater sometimes and I feel bad when I miss something and I don't get back to somebody right away and I could review my drafts and just see like, okay, did I miss responding to anything today? And change the email however I want or send it out or, and it does follow-ups too. So somebody, you know, I sent out an email and nobody responded. It will do a follow-up email and it will put that in my drafts for me, which I find really, really helpful. So as I get like a squirrel, I'm like, okay, task done, move on to the next day. And go through as quickly as I possibly can.
Josh Sharkey (30:09.746)okay.
Josh Sharkey (30:15.932)Yes, yeah. Okay, I am checking out, Jace. Any other tools that you like?
Brianne Harvey (30:20.962)Yeah. I've turned a few people on to that. feel like I should be an affiliate for them at this point.
Josh Sharkey (30:25.49)It looks like it's a different approach. Superhuman is more for speed. It's like very quickly blast through all your emails and then I do it in conjunction with, well now NEDN, which is essentially like I program AI that like, you know, I have a knowledge base and then a bunch of ways I want to categorize things. And then every email just gets, honestly, I only look at like 10 emails a day. And because the rest of them are just moved to different places.
Brianne Harvey (30:32.27)Yeah.
Josh Sharkey (30:54.434)and I don't have to bother with them, but it's not responsive. It's really more for you to actually go in, it's more for to go in and click through the things.
Brianne Harvey (31:03.17)Yeah. I need to get more of like the automation and workflows. Jace has, so this is like a good example of like not using something that's full capability. I use it for like what it's basically built for, but you can do workflow automations like.
I have a support email at Breakbread. So forwarding emails off to the support email to log tickets when things come in direct to my email, you can have it do these things and connecting with other tools. I think they have an integration with Asana. I use ClickUp. They're in beta on an integration with ClickUp right now. So I'm excited to see that come through, but like, there's a lot of things. It even has like an AI tool where you can query it and say like, hey, you know, give me an update on this project and it will come up with all of the recent updates of what's going on.
Josh Sharkey (31:45.724)very cool.
Brianne Harvey (31:47.474)of like somebody wanted to update on the systems for Kimpton opening that we have. It's like there's six different systems that are that I install for every new you know new property that we have coming on. It's like Gabe proper updates. I'm like this is where you're at with hot schedules. This is where you're at with toast. This is where you're at with craftable. This is where you're at with me. It's like it was pretty incredible.
Josh Sharkey (32:07.132)That's awesome. Does it connect with Slack too? So can you query and, you know, like, hey, tell me about this project and it will pull Slack messages and email messages? Okay.
Brianne Harvey (32:09.836)Mm-hmm. Yep.
Brianne Harvey (32:15.628)I believe so, yeah. My Pichi team doesn't really work in Slack. Like it's me and one other person that will message each other back and forth, but that's about it. The Break Bread team and I do, we use Slack a
Josh Sharkey (32:27.074)Okay, cool. Alright, I'm going check. Any other tools you like using?
Brianne Harvey (32:31.086)Obviously I use chat GPT. I use make quite a bit to kind of pair up automation workflows on that. I use that a lot actually with restaurant resource and gathering this data together. I think that was one of the benefits for it taking so long and having so many ups and downs and getting it ready is like three years ago when we started building it, we were manually pulling together lists of vendors who worked in the restaurant hospitality industry and looking at trade show websites and manually logging everything. And now we can
Josh Sharkey (32:35.121)Mm-hmm. Yep.
Josh Sharkey (32:42.3)Mm-hmm.
Brianne Harvey (33:01.05)automate a poll and then take that business name and find the URL and validate it for the restaurant industry and then categorize it, build out a short description. I can put through all these workflows so that I can automate this influx of businesses so I can build out a more robust database there.
Josh Sharkey (33:16.55)Yeah, make is great. We use it for a bunch of stuff as well. Anything that is similar to make. Cool. What about as it relates to food tech, fast forward five, 10 years from now, what do you think is going to be just complete shift from what we experience as the tech today?
Brianne Harvey (33:22.956)Yeah.
Brianne Harvey (33:41.484)I think forecasting and reporting obviously is the first thing that's going to change.
I feel like right now, like the reporting is very static and you have to know your numbers to know what's going on and what's off. like, you can have like different parameters built in to raise flags when there's ever an issue going on, but it's going to be more intuitive to be able to guide you into any issues. So as opposed to looking through 15 reports for all of my locations to see their labor numbers and to make sure that they're on track, AI will be able to tell me like, hey, you had an issue with your front of house team yesterday at this property. So it's going to give you back
more time. think that would be either in the admin realm or that kind of review process. I don't think it should take away from the ultimate decision and the hospitality of running your business, but it will take away from some of these tedious tasks. And I think that will be embedded within all the tools that we use. you know, back office solutions and inventory management tools and recipe tools that like it will offer suggestions on ways that you can make it better. I am a super user of AI, but I'm also
very critical of it. You know, I do keep an eye on it and don't kind of take it for its face value in the responses. as I was mentioning, like I check like the emails and the drafts and everything that Jace puts together for me because
It doesn't, people always say it like makes things up or creates things. It'll hallucinate an answer. And I think it still does that in even some of the modern models is it will try to fill the gaps and fill what you're asking of it. So I'm interested to see how that progresses because my biggest concern currently just in today's state is that people say, well AI said it, must be true. I got it from ChatGPT. I ran it through ChatGPT, it's perfect.
Brianne Harvey (35:24.716)Well, no, like you need to check your numbers. There's plenty of times where I run things through chat GPT and did an incorrect calculation. I ran a model that wasn't accurate to what I was asking it to do. So I think it's important that you go in with a critical eye when, we have these new technologies come out, but you're right. Like it's not a buzzword anymore. It's everywhere. think it's just. In my mind, it is a supplemental tool. mean, all the, technology to me is a supplemental tool. is a facilitator within the restaurant and hospitality industry to help us
Josh Sharkey (35:31.248)Yeah.
Josh Sharkey (35:49.746)Sure.
Brianne Harvey (35:54.662)do our jobs better, to help us serve our guests better, but at the end of the day, hospitality is why they're sitting at a table in your restaurant and not ordering food to come to their house. They want that experience, they want that dining experience, and they want the artistry of the food on the plate and the ambiance and everything that goes along with it. That's not something AI is going to replace, right? It's going to facilitate making it better, or the process behind the scenes, but it's not going to
Josh Sharkey (36:16.742)Yeah.
Brianne Harvey (36:22.614)replace that physical aspect.
Josh Sharkey (36:24.996)It does make you rethink a bit, though, the definition of a tool, because a tool is a knife, and you use a knife to cut vegetables. But then if a knife doesn't need your hand and it just cuts the vegetables by itself, it's still a tool, I think. And then if the knife decides how much of that vegetable to cut and also cuts it, I guess it's still a tool. But you start to get to this world where AI is starting to do things that...
I don't know if you ever used Manus AI or checked out Cloudbot and things like that, it's just performing full on duties and actions on top of answering very difficult questions. And it makes me really rethink how to think about what a tool means because a tool isn't necessarily anymore just a thing to help you do a job. It can be a tool to help you
really just obtain a result. And the jobs are sort of part of the, in some cases are part of the tool. And the parts where it's not, to your point, is where the really special part is like the human part and the hospitality part and the part that makes things feel who we are and what we're trying to convey. it's.
Brianne Harvey (37:37.964)Yeah.
Josh Sharkey (37:50.747)I do think, so you said forecasting, right? So again, there's a lot of forecasting tools out there, but.
Brianne Harvey (37:56.366)I mean, that's a really basic way that it already makes things better now. We're already using it for forecasting, so.
Josh Sharkey (38:03.041)So in a year from now, it's probably not a year, I mean think it's now by the way, because I've done some of it. Can't you just go get your own forecast? I mean just put an Excel file into Claude and just say you are a world class data scientist specialized in predictive analytics. Please review the sales data and help me understand what the next 12 days of my sales will be.
Brianne Harvey (38:08.782)Yeah.
Josh Sharkey (38:31.218)as well as every menu item and it will just tell you.
Brianne Harvey (38:35.182)Uh, yes and no. mean, you can, you can run the same prompt with that information 20 different times to get 20 different answers from AI. It's not, it's not consistent because it can think about things a different way. So you have to put guardrails on it. And I think that's an important differentiation when you're talking to people, especially when you're using kind of a, a tool like Claude or like chat GPT or like Gemini, the more constraints and the more you can guide it on what you're looking for, how you want it to think. Yes, the act like you are a
data specialist or you are a world-renowned marketing manager and build this campaign for me. Yeah, it's gonna produce some creative results that you can go with but the more you can guide in on exactly what you're looking for the better the results are going to be. like I've built out, know, custom GPTs that have all of this kind of built in like this is how I want you to respond. Never, never, never do this. And like the funny thing that people talk about all the time, have you ever heard of like the when it drafts responses chat GPT always puts in that long dash, the dash.
Josh Sharkey (39:33.18)Yes, yes.
Brianne Harvey (39:33.804)And it's very difficult for it to, and that's like a dead giveaway that you're writing things with chat with AI. And it's like, you will tell it over and over again. And this is a perfect example of like AI not caring or not listening or not following instructions. It's like, don't ever use dashes. Don't use like AI language and you can tell it, you know, give it specific examples and it will still do it. So this is why I check.
Josh Sharkey (39:36.817)Yes.
Josh Sharkey (39:52.722)Do you still, it's funny, because I have one, so I've been using Claude a lot more than GPT. It's funny, I'm actually just using different models for different things now. I find that for writing Claude is exceptionally better. GPT is good for sort of general kind of like quick questions and quick answers. I find that Grok is better for very topical current news because it's got Twitter X and
Gemini has, mean, Gemini's good for a lot of other things. But Claude, find, it's funny you say that the dash because I have a tone dock for my writing, so I'm doing a lot more short form writing. And I update it every single day because I'm always writing things and then whatever it's spitting out, I give it more feedback. So I'm like, hey, we'll change that to this and update my tone dock. And I've said, I think I said two weeks ago, like no more dashes. It doesn't do dashes anymore.
Brianne Harvey (40:48.334)There you go.
Josh Sharkey (40:48.89)I think you're right though, the prompt is really important. For forecasts, what I always found was the issue that we had was we hired massive data science teams to try to help us understand and forecast how much to prep, for example. And the parts that were the hardest weren't the regression model. It was, well, at this store, I only have this much walk-in space. And at this store, I have a lot more walk-in space. And at this store, because of where it's located,
Brianne Harvey (41:16.226)Right.
Josh Sharkey (41:18.844)The deliveries can only come two days a week, not four. these pickles, yeah, they have a three-month shelf life, but I can't fit three months of pickles, so I'm only going to make this much. And it made it so hard, if the predictive model, the data science part of it is solved in whatever AI model you're using, and then it's your job to just put the parameters in, that's the...
Brianne Harvey (41:40.248)Mm-hmm.
Josh Sharkey (41:47.548)That's the important part is like, here's all my parameters.
Brianne Harvey (41:47.734)Yeah, a lot of people miss that parameters and they just say, well, it's chat GPT or it's it's an AI so it should know and it knows, you know how to guide, you know, correctly. And I mean, even for like, when you're talking about how much I should prep. Okay, well, should it consider like, does it matter for your business what school schedules are? Does it matter for your business what the weather is looking like? Does it matter if there's a concert down the street?
Josh Sharkey (41:55.697)Yeah.
Brianne Harvey (42:14.624)Is it two miles down the street and it doesn't affect your business? it, know, right within the zone? Like all of those things are variables. Right. If you don't tell it include that, it won't.
Josh Sharkey (42:19.676)Yeah, it's the New York City marathon going on that day. All those things. Yeah, and so have to keep plugging those things in. But I do think that you can now really just take Claude or something like that and make sure you're applying persistence so it remembers and get a pretty good... I use it for my business a lot for a lot of the metrics and things like that. I've done it for a restaurant, but I have to imagine you get a pretty good forecast.
Brianne Harvey (42:42.592)yeah.
Brianne Harvey (42:49.166)yeah, mean, don't get me wrong. It's incredibly impressive and I love playing with AI myself. So I feel a little bit like a hypocrite when I'm critical of it. But it's also just like, I want people to know that you have to know how to work it. Like I want you to, I want you to be critical because I know there's people going in there and just asking a random question without thinking that
Josh Sharkey (43:00.432)Yeah.
Brianne Harvey (43:08.054)thinking it will always respond correctly and then read their mind and know exactly what they're thinking and it can guide them in the wrong direction. It would be like asking a random person on the street to answer a question for you and they have no context whatsoever about who you are or why you're asking. And so if you can guide it more, if you can tell it more, if you can teach it, if you can give it supporting documentation, if you can give it parameters to work in, that's what you need to do. And if you really lean into that, of course it's phenomenal. But I think I just like constantly trying to like teach people. also, you know, have all these like mom groups on
Josh Sharkey (43:13.798)Yeah.
Josh Sharkey (43:29.841)Yeah.
Brianne Harvey (43:37.998)Facebook like well I read it through chat jpt I'm like my god
Josh Sharkey (43:40.794)By the way, never run a, if you have any couples therapy issues, never run couples therapy through chat GBT because it will almost always, even if you tell it not to, bias towards you. I've had that issue happen a couple times.
Brianne Harvey (43:54.898)Yeah, it builds you up, whoever you are. It's always very positive and encourage you. I saw it like in some version shift its tone of how it's speaking to you. And I was like, stop being a yes man. Like I want you. And so I have to constantly tell it to be critical because most of the times that like I want to use the AI tools, I want it to validate an idea. I will give it an idea that I have and like tear it down. Give me all the things that are wrong about it. as critical as possible because I want to see the other side. So I use it for interesting, like different things like that from time to time of like
Josh Sharkey (44:20.476)Yeah.
Brianne Harvey (44:25.174)What am I doing wrong here? What am I missing? Where are the gaps in my logic? What can I do to make this better?
Josh Sharkey (44:30.226)Yeah, it is, I mean, it's funny, I think a lot about, I mean, I try to think about things for the context of recipes as much as I can because it's, well, it's my business. But I always think about how to make recipes more explicit and less implicit. you're always, it's funny, if you run, we're working on this now, it's like, know, the instructions you have in your recipe, 98 % of time, not nearly as clear enough. There's a lot more context you can add. Like if someone,
didn't know you at all or didn't know your restaurant had to step in and make that, they probably couldn't. And there's just so much more context you can add. But when you work with a good LLM and you tell it to make sure it's asking you for more context, and then you remember more things you want to add to it if you're working. I'll go, last night I was up till like 1 AM and I was working on something. I was working on our OKR. And I was trying to, you know.
Make sure I was crystallizing the message really well. And it took like 40 different iterations of constantly adding more context. And I don't know if I would have known to remember all the context to add up front, to know like, okay, here's what I want and here's everything I want you to know, because sometimes you don't know what you don't know until you start to ask these questions. That is something about it. Yeah, and I always, whenever I'm working with one of these alums, I always ask it to...
Brianne Harvey (45:34.701)Yeah.
Brianne Harvey (45:48.994)Yeah, you discover content.
Josh Sharkey (45:56.658)give me a summary of what you just learned about XYZ, because then can use that again if I have to go somewhere else. But you'll see all the extra context that you have to add to get, and you sort of get in what you put out. But so, I mean, I get the forecasting, right, in food tech, but are there gonna be some major paradigm shifts in how we think about UI, where UI exists, where it doesn't, about like what, you know.
Brianne Harvey (46:00.802)Yeah.
Brianne Harvey (46:08.78)Mm-hmm.
Josh Sharkey (46:25.33)What else do you think? big, sort of, some of the bigger shifts you think. Are going to be some deprecation of things that we've been doing now that just won't be needed?
Brianne Harvey (46:37.218)Yeah, I mean, I think there's definitely plenty of that as well, but it's not just, it is spurred along by AI, but I think it's also a shift in like user behavior. So as we get comfortable with, like when you're looking at UI and UX, it's as we get comfortable with using technology in a certain way. common shortcut like to...
two finger swipes and things like that on an iPad or on your iPhone, like that is common and it starts to get built within different POS touchscreen systems because it's known. It's known that if you drag down from the top corner, you can get to system settings and like those kinds of things are starting to be embedded within. But not just on our side as an operator, I think we're also looking at how the guests are using these technologies. So today you're seeing systems like Slang and Hosty that manage that kind of base level phone answering.
One, not as many people are calling in by phone anymore, but you used to have teams of hostesses, hosts, know, host up at the front desk who would answer phones and seek guests,
We would have four or five on a busy night when I was working at Rooshcress and they're probably down to two, maybe three, two seaters and a greeter because that phone answering can be managed, redirected. They can get directions. They can get a link to make a reservation. It can make a reservation for you. can tell you gluten free menu items that are available. If they have anything that's halal, can I bring my dog?
all of these things can be programmed into these AI answering systems. You can bypass them, but all of these kind of like time consuming, do I really need to be paying somebody to pick up a phone and answer, you know, this is how you get to my restaurant for the 50th time that day. Like, no, you can send them a link to Google Maps and they can put it in their phone. So it's all this like auxiliary technology just in general in our world that's advancing. And then it's causing these changes within the restaurant as well, based on the expectations of the guests and the team.
Brianne Harvey (48:28.654)So now that we get familiar with being able to use AI and we get more more comfortable with using things like this, then it's more appropriate to be adopted in different areas, like the phone or email responses or automated review responses or alerts with things. Like you used to have somebody manually go through and do that. And now that can be something that's automated or you get a synopsis of what's going on for the day. So I think it's a lot of these admin roles that are going to change quite a bit because
What you end up boiling down to is what we kind of already talked about is like the artistry and the magic and the hospitality. Those are the pieces that are unique. Those are the pieces that are artistic and needed and what sets that experience apart. That the food being put on a plate, it being prepared in a specific way, the chef adding their artistry to that play, the
server, the bartender, the host delivering that smile, that hospitality, that greeting, that welcome, that feeling that they have, the ambiance, the music, all of these things that go into like, hey, I can't touch that. Like I'm not gonna, I don't think I'm gonna be excited about like a Tesla robot standing at my table talking to me about wine. I'd rather talk to a human in a person, but then it boils down to these very unique artistic roles, more...
personality driven, more craft. I think it's gonna be interesting because it's really gonna highlight and bring that out in people. It's gonna give them focus on that.
Josh Sharkey (50:00.009)I totally agree. ultimately the... I've been talking about this a lot on the podcast, but knowledge is becoming a commodity and now tools are becoming a commodity and data analysis is a commodity. All these things are now somewhat commoditized and the things that I don't think ever will be are arbiters of taste and how you make people feel.
And the relationships that you build are the three things that I think will probably be the most important attributes of success for anybody. Do you have a unique, good sense of taste? And do you make people happy? And do you have good relationships? Because those are three things that you can't, I you can get help with AI, but that's not going to replace it.
Brianne Harvey (50:51.31)Right. It's been my kind of stance for quite some time. It's just...
actually why, you know, my other company is called Break Bread is the idea of that, like, when all is done right, when everything is set up right, you shouldn't notice technology. should drop behind the scenes. And what's really important is sitting across the table from your guests and breaking bread and enjoying a meal. It's that unifying experience that's important is that that's the essence of hospitality. So I've always been focused on making technology disappear or not really in your face, unless that's really what you want for your operations. But to me,
hospitality is about the experience about dining and that moment really.
Josh Sharkey (51:32.4)Yeah, yeah. Well, I think we should end this slightly different, slightly different direction. First of how are you kids? Did you say you have kids?
Brianne Harvey (51:38.656)Okay.
Brianne Harvey (51:43.694)Yeah, I have a three year old and he'll be one next week.
Josh Sharkey (51:47.089)my god, when, next week, what day?
Brianne Harvey (51:50.07)I think the 19th. Yeah. Yes. Yeah. yeah. Yeah, very much so.
Josh Sharkey (51:51.538)Nice. Okay, so you have a one and a three year old. You're in it. You're in the weeds. My daughter is turning five in a few weeks and then for a few months I'll have a five and six year old. But speaking of that, I think I'll shift direction a little bit for you. And I would love, I've been asking chefs this a lot, but I'm gonna ask you, how do you make your grilled cheese? And I want you to get really,
specific. Like I want to the bread, I want to know bread and cheese, I want to know the pan, I want to get really, really, really specific.
Brianne Harvey (52:23.448)Okay.
Brianne Harvey (52:29.166)Okay. Typically, I may dunk a grilled cheese in a tomato soup kind of a person. So you got to get nice and crispy. Stout. No, no, no. Well, my husband's a chef, so he makes everything for me most of the time. But like a tomato basil bisque or something like that is not what I'll go for yet. Not Campbell's. But yeah, sourdough bread, thin slice.
Josh Sharkey (52:35.294)yeah.
Campbell's tomato soup or are you making it with?
Josh Sharkey (52:45.499)Okay.
Josh Sharkey (52:49.2)Yeah, gotcha.
Josh Sharkey (52:55.996)Sourdough bread, okay.
Brianne Harvey (52:57.454)Sourdough bread, yeah, absolutely. Butter, not mayonnaise, I'm a butter girl. Both slices of huh? No, one side. My husband does both sides, I do one side if I'm making it for myself. I don't know, in my mind, maybe it's a little bit healthier for me, who knows? Both pieces of bread down at the same time, two pieces of cheese on each. Cover so it gets all melty, like a sharp cheddar. Every now and then I'll go Swiss though too, if I'm eating it. No, not on sourdough.
Josh Sharkey (53:01.778)Both sides? Butter both sides? Okay.
Josh Sharkey (53:18.139)Ok, cheers.
Josh Sharkey (53:23.747)no American, Trump Jetter. Okay, yeah, on Saturday that might not make sense.
Brianne Harvey (53:28.77)Like I would do American if I was doing like Wonder Bread, like that's what I grew up on, like the white bread. You gotta be classic with that.
Josh Sharkey (53:31.418)Yeah, yeah, yeah, yeah, yeah, yeah, which is, which by the way is delicious. The Kraft American cheese on Wonder Bread is pretty, pretty delicious.
Brianne Harvey (53:37.526)Yes, that's what I grew up on. That was the first grilled cheese I ever had. Did not dip it in tomato soup at the time. Now I'm a tomato soup fan. But yeah, you gotta let it get melted.
Josh Sharkey (53:44.294)Yeah. So two slices of cheddar only on sourdough. That seems like not a lot of cheddar for sourdough. gotcha. Okay, so four slices. Okay, we're talking four slices. Okay. Okay.
Brianne Harvey (53:52.078)on each slice. Yeah, so it looks like a big piece of sourdough. Yeah. And then two slices on each, but you got to cover it so it gets melty. And then you put them together and finish the crisp. I put like a, a pan cover or whatever. Yeah. Let it get a little melty and then you put it together and finish the crisp. Nonstick. I probably should use cast iron, but I just, but yeah, but it's yeah, get nice and crispy.
Josh Sharkey (54:01.754)Mm-hmm. You cover it with another pan or do you put a plate over it? A weight? Yeah. Yeah, yeah, like a lid. Gotcha. Non-stick pan? Cast iron pan? What are you using? Non-stick. Yeah, non-stick's good too.
Brianne Harvey (54:22.528)Very, very cheesy, almost like more cheese than bread.
Josh Sharkey (54:25.554)Anything any salt at the end?
Brianne Harvey (54:29.25)No, no, no salt, no like tomato inside or bacon inside or anything fancy. go pretty, pretty simple, pretty straightforward. And then it's, yeah, then it's just a vehicle for dipping in soup and crunchiness and.
Josh Sharkey (54:39.27)Yes, it is a great vehicle for many things. I will say that...
Brianne Harvey (54:43.726)So not as complicated or anything as I'm sure some of the chefs are probably like,
Josh Sharkey (54:49.968)No, mean look, there's been a lot of pepperage farm, white bread, I mean, kids will not eat sourdough, we tried, but they will have the healthy white bread, which still is not healthy, I'm sure it's not because it lasts a long time. And we buy the Horizon, know, Kraft, or the Horizon American cheese, the organic Horizon American cheese, which is...
Fine too, but like for some reason it's still good cold. So like my daughter will eat half of it and then I will be starving and then go eat a bite of cold, you know, grilled cheese.
Brianne Harvey (55:27.862)yeah.
That's your diet when you have young kids. It's just leftovers of what they don't eat, you know.
Josh Sharkey (55:33.52)It's really depressing that you're just going and scrounging for all the little nuggets, like half of a chicken nugget left and half of the you know, the nut and the fruit and that's your dinner. Yeah. Okay, so then we'll flip that then for your final question. Is the best dish that you've ever eaten at a restaurant? And of course, what restaurant is it?
Brianne Harvey (55:40.653)Yep.
Brianne Harvey (55:44.64)It's survival mode at this end.
Brianne Harvey (55:57.838)This one was hard for me to, because you did give me a warning on this one. was trying to think about what it was going to be. You gave me a little bit of warning. and I've been thinking about it for a while, honestly, because like I've eaten at so many incredible places. And I think if I was supposed to say like the best meal at a restaurant was it's all situational for me, like in my experience, because like.
Josh Sharkey (56:01.124)Mm-hmm. That's right, I did. Okay, good. That's right.
Brianne Harvey (56:20.15)My husband and I, got married during COVID and instead of like having a big wedding whenever we went out to a resort in Virginia, we were located in DC at the time. So Salamander Resort in Virginia. It's very like Ralph Lauren-esque and pastoral, beautiful. And they have a really nice restaurant there. And was just the two of us. And we went, had dinner at the restaurant there. We had shellfish tower and champagne and Kobe steaks and like every side they had, we ordered like a small portion. I mean, we just did it up and that was just the most incredible meal I've ever had.
Josh Sharkey (56:31.186)Mm-hmm.
Brianne Harvey (56:48.93)But it was very situational in there with my husband and the food is incredible. mean, I've also like standout meals are after a day of wine tasting with friends in Napa going to God's roadside and getting just a greasy burger. You know what I mean? Like it's a lot of it's just this kind of that moment that food was perfect, you know?
Josh Sharkey (56:50.075)Yes.
Josh Sharkey (57:00.263)yes, that is... Yes.
Josh Sharkey (57:07.162)It really is, yeah. I always have one that sticks out for some reason that's like the best, but I think it probably is situational too, and I've had it many times, but it is really, it's who you're with. It's what's Giamatti's movie where he drinks the Chateau Margot in a diner by himself out of a plastic cup.
Brianne Harvey (57:29.154)Yeah. Or even like you can go cartoons with it and Ratatouille like brings you back to your childhood when he eats it and that specific dish and there's just yeah there's something just very like personal about your favorite like I love to live in St. Thomas for a year and you know on our days off like I would work at restaurants and stuff there and on our days off we would take the ferry and go over to St. John and Cruise Bay and there was this little bar that did happy hour fish tacos like fried fish tacos with coleslaw and like
Josh Sharkey (57:37.361)Yeah.
Josh Sharkey (57:51.996)Yeah.
Brianne Harvey (57:57.986)You'd sit there after a day on the beach eating these fish tacos and looking at the sunset over St. Thomas and like pretty incredible. know, the just this like great moment of like sharing that with friends and like a Caribbean of Presidente Caribbean beer, you know, it was pretty great. So like I've been really fortunate in the restaurants I've gotten to work at just being in the industry that I'm in and, you know, meeting the people that I have, it's so hard to nail down like one perfect.
Josh Sharkey (58:13.161)Josh Sharkey (58:22.802)Yeah, yeah. For me, even though there's, I've eaten obviously some of the best fresh ones in the world, many of them, and they're all incredible, but for some reason, the, I haven't said it on the podcast yet, or maybe I have like a long, long, time ago, but, do you ever go to Uncle Boone's in New York City? Well, they have a place called Thai Diner now in New York, which is amazing. It's a husband and wife team, and they come from Perse.
Brianne Harvey (58:43.864)Mm-mm.
Okay.
Josh Sharkey (58:50.962)Uncle Boons was their first spot. It's a Thai restaurant. It was so good. And they had this chicken livers with pineapple curry and roti. It was just like pan fried chicken livers in this pineapple curry with roti. And my wife and I would go there like all the time. And that was like the one we would always order. I remember when they took it off the menu for a little bit, I was like, what the fuck is going on? They closed during COVID, unfortunately. So no longer can have that. But Thai diner is really, really good. It's by the way, when did you
Brianne Harvey (59:12.717)Ha
Josh Sharkey (59:21.114)live in DC what were like the years you were there
Brianne Harvey (59:24.825)Um, 2017, uh, 2018 to 2021. Yeah. So right pandemic time. was a super fun time to be in DC.
Josh Sharkey (59:28.748)gotcha. Okay.
Josh Sharkey (59:34.002)Yeah, I keep meaning I was supposed to go down there two weeks ago and visit actually the Jose and Drey's team and But the snow all the trains are canceled so I have to go I have to get back there it did I actually just remembered though that my first ever like quote-unquote fine dining Experience when I was very young. I think I had like just decided to go to culinary school. It was like 16 or 17 and my
I don't know if it's my mom and dad or it's my mom because I don't know if my dad had passed away yet but it took me to Kincades in DC. I don't know if they're still around anymore. Do you know about Kincades? I don't...
Brianne Harvey (01:00:11.563)well.
Brianne Harvey (01:00:15.454)I mean, I think they were there when I was there, yeah.
Josh Sharkey (01:00:18.514)I mean, this was 1999, or no, at that time would have been 97 or 96. But it was, it was my first like ever like, oh wow, this is what like fancy eating is like. I've never been there since, let's go back there. Sorry, I'm just remembering that thing. Do you still work with Jose Andres Group by the way?
Brianne Harvey (01:00:32.63)No.
Brianne Harvey (01:00:37.546)Not right now. We typically do projects when we come in and out. But we'll stay in touch and things like that. So there's some groups that we work, know, ongoing support and we work with them every month. And there's other groups where we take on like a big implementation project and start and finish. Yeah.
Josh Sharkey (01:00:43.014)Yeah, I think we met them through you.
Josh Sharkey (01:00:50.672)Yeah. Didn't we meet them through you? I think you connected us to them originally. Yeah, small world.
Brianne Harvey (01:00:59.18)Yeah, we met through PG and then they were looking for a better recipe management tool and...
Josh Sharkey (01:01:03.154)Yeah, well, I think A.Resp.Majority didn't really have one. They had spreadsheets and yeah, like every... Yeah, like everybody. Well, I am really, really, really excited for what you're building with FreshDraw Resource. And I know it's early days, but I'm excited to see how it keeps growing. And I'm really grateful to know you and to keep being able to chat with you. And I'm looking forward to what you keep building.
Brianne Harvey (01:01:07.406)Yeah, they had a bunch of spreadsheets and PDF files and handwritten.
Brianne Harvey (01:01:30.936)Same. Thank you. I appreciate you having me on and it's always great to chat. I feel like we could chat for hours.
Josh Sharkey (01:01:37.202)Yeah, I know. Well, I'm going to press stop, but it has to load for a little bit. I always forget to tell...
Brianne Harvey (01:01:42.638)Okay.
