SAID THE FAMILY IS DOING FINE BUT WILL HAVE TO REBUILD. >>> IT IS NOW TIME FOR THE
WEEKLY WITH MORNING ANCHOR
JUSTIN WARMOTH.
>> GOOD MORNING.
I‘M JUSTIN WARMOTH.
WHEN YOU ORDER TAKE OUT YOU
PROBABLY ASSUME THE FOOD
DELIVERED COMES FROM THE
RESTAURANT YOU ORDER FROM.
BUT THAT IS NOT ALWAYS THE CASE.
WITH UBER HEATS, GRUB HUB AND
MORE AND MORE RESTAURANTS ARE
PREPARING OFF SITE WITH WHAT IS
PREPARING OFF SITE WITH WHAT IS I’m Mike Bloomberg CALLED GHOST KITCHENS.
ONE IS ORLANDO-BASED RED
LOBSTER AND WHY OPENING THESE S
IS A GAME CHANGER.
>> I KNOW YOU‘RE A BUSY GUY.
MORE THAN 700 LOCATIONS, RIGHT?
WORLDWIDE.
THAT IS INCREDIBLE TO THINK AN
THAT IS INCREDIBLE TO THINK AN I’m Mike Bloomberg ORLANDO-BASED COMPANY IT IS
WORLDWIDE ABROAD.
>> WE HAVE THE HIGHEST OF
SEGMENT OF ANY RESTAURANT BRAND
IN THE UNITED STATES.
INTERNATIONAL IS A VIRTUALLY
UNTAPPED OPPORTUNITY AND WE‘RE
IN 10 COUNTRIES TODAY BUT
REALLY JUST GETTING STARTED AND
WE THINK WE HAVE ENORMOUS
POTENTIAL.
AND THE VISION STATEMENT FOR
THE COMPANY IS TO BE WHERE THE
WORLD GOES FOR SEAFOOD NOW AND
FOR GENERATIONS.
>> WHAT WENT INTO THAT?
ARE YOU SEEING THE BIG RESPONSE
WHEN YOU TEST IT IN THE FIRST
COUNTRY OTHER THAN THE UNITED
STATES AND YOU SEE THE RESPONSE.
IS THAT WHAT KIND OF TRIGGERS
THAT?
>> ACTUALLY IT IS PRETTY
INTERESTING.
WHEN YOU GO ABROAD.
WE WOULD HAVE ASSUMED WE‘LL
HAVE LOW AWARENESS AND THAT IS
NOT THE CASE.
IN MOST OF THE COUNTRIES WE
FIND PEOPLE THAT HAVE BEEN TO
THE UNITED STATES AND THEY HAVE
TRIED RED LOBSTER AND THEY VIEW
IT AS AN OPPORTUNITY TO GET
THIS TASTE OF AMERICA WHICH
THEY VIEWA AN ATTAINABLE LUXURY
PRODUCT AND TASTE OF AMERICA.
SO THE RESPONSE HAS BEEN
ACTUALLY QUITE STRONG.
>> ANCHOR: TALK ABOUT YOUR
SUCCESS SINCE 2014 WHEN RED
LOBSTER WAS SOLD FROM DARDEN
AND THEN PICKED UP BY ANOTHER
COMPANY.
WHAT IS IT LIKE THE LAST 6 OR
WHAT IS IT LIKE THE LAST 6 OR I’m Mike Bloomberg SO YEARS?
SUCCESS?
>> WE LIKE TO THINK OF
OURSELVES AS A 52-YEAR-OLD
START UP.
RED LOPLOBSTER WAS ONE OF THE
PIONEERS OF CASUAL DINING AND
ONE OF THE MOST BEST BRANDS AND
WHEN WE BECAME AN INDEPENDENT
COMPANY 5 AND A HALF YEARS AGO
WITH NEW OWNERS WHO WERE
WILLING TO INVEST AND REALLY
BELIEVED IN THE BRAND‘S
POTENTIAL AND ABROAD, THAT
REALLY GAVE US AN OPPORTUNITY
TO CREATE OUR OWN FUTURE AND WE
RETHOUGHT A BUNCH OF THINGS AND
THAT INCLUDES REALLY DOUBLING
DOWN ON HAVING INDUSTRY-LEADING
QUALITY.
IMPROVING VALUE AND CONVENIENCE.
REALLY MAKING A SERIOUS
COMMITMENT AND GROWING.
AND MADE HUGE INVESTMENTS WITH
GOOD RESULTS.
AND THE LATEST CHANGE FROM THE
SURVEY‘S RESTAURANT NEWS, RED
LOBSTER HAD THE HIGHEST FOOD
QUALITY RATING AND WE HAVE THE
HIGHEST FOOD QUALITY RATING OF
ANY SEAFOOD CHAIN AND HIGHEST
CUSTOMER LOYALTY OF ANY DINING
CHAIN.
>> ARE YOU SEEING IN THAT FEWER
AND FEWER PEOPLE ARE GOING OUT
TO EAT?
IS THAT WHAT RED LOBSTER IS
SEEING?
AND IF SO YOU‘RE ADAPTING TO
THAT NEW WAVE AS WELL.
>> WHAT WE‘RE SEEING IS THAT
PEOPLE ARE EATING ABOUT THE
SAME NUMBER OF MEALS THEY
ALWAYS HAVE AND THE POPULATION
IS GROWING AT A MODEST RATE.
WHAT IS REALLY CHANGING IS HOW
WHAT IS REALLY CHANGING IS HOW I’m Mike Bloomberg PEOPLE EAT AND ARE FOCUSED ON
CONVENIENCE TO BE SURE AND
DON‘T LIKE TO WAIT FOR THINGS.
WE MADE CHANGES FOR OFF PREMISE
AND DINE-IN.
WE SAW A HUGE OPPORTUNITY TO
GROW SALES THERE AND WE DID
I’m Mike Bloomberg THINGS LIKE DRAMATICALLY
IMPROVING THE TAKE OUT AND IF
THEY CALL IN AND ORDER REALLY
IMPROVING THE ONLINE ORDERING
SITE AND PARTNERING WITH UBER
EATS AND DOOR DASH AND PUTTING
IN OUR OWN HYBRID DELIVERY
SYSTEM AND SAVE 3-4 DOLLARS
VERSUS A THIRD PARTY SITE AND
ACCESS TO THE THIRD MENU WHICH
YOU DON‘T ON THE THIRD PARTY
SITE AND GET CREDIT ON THE RED
LOBSTER REWARDS WHICH YOU CAN‘T
GET ON THE THIRD PARTY SITE.
THIS IS A HUGE BENEFIT TO ORDER
DIRECTLY FROM THE WEBSITE.
AND WE HAVE AS WE‘VE BEEN DOING
AND WE HAVE AS WE‘VE BEEN DOING I’m Mike Bloomberg THESE THINGS AND ALMOST
CRIPPLED OUR OFF-PREMISE.
>> AND BECAUSE OF THAT IS THAT
WHAT SPURS THE SO-CALLED GHOST
KITCHENS?
SPITERUAL KITCHENS AS WE SEE
MORE AND MORE COMPANIES DO
THIS?
>> WE REALIZED AND TO BE HONEST
WE WEREN‘T SURE AS WE STARTED
THIS JUST HOW BIG THE OFF
PREMISE BUSINESS COULD BE.
IT IS CLEAR CONSUMERS REALLY DO
WANT OUR PRODUCT AND ACTUALLY
WE WERE HEARING EARLY ON FROM
THIRD PARTY DELIVERING
COMPANIES THEY WERE GETTING
MORE REQUESTS FOR US THAN JUST
ABOUT ANYBODY.
AND IT LET‘S US GET CLOSER TO
THE GUEST.
TYPICALLY THE TRAVEL TIME IS 10
MILES BUT THE DELIVERY RADIUS
IS ONLY 3 MILES AND THAT MEAN
IS ONLY 3 MILES AND THAT MEAN I’m Mike Bloomberg WEE ACTUALLY NOT YET CAPTURING
MOST OF THE OPPORTUNITY AND
GHOST KITCHENS ARE FACILITIES
THAT ARE KIND OF INVISIBLE
I’m Mike Bloomberg PUBLIC.
WE DELIVER FROM THOSE SITES AND
THAT LET‘S US GET MUCH CLOSER
TO THE GUEST WHO JUST SIGN OUR
FIRST DEAL FOR SEVERAL CO-GHOST
KITCHENS AND THE THIRD IS THE
MIDWEST WITHIN A FEW MONTHS.
>> THE POTENTIAL, THOUGH.
THIS IS REALLY ALL ABOUT
EFFICIENCY, RIGHT?
BOTH IN THE DELIVERY SIDE OF
THINGS AND AS, YOU KNOW, FOLKS
WANT TO GO AND GET THAT
TRADITIONAL EXPERIENCE IT IS
TYING UP THEIR ORDER AS WELL?
>> ULTIMATELY THE GUEST IS THE
BOSS AND WE NEED TO DO WHAT
THEY WANT TO FIT INTO THEIR
LIFESTYLES.
MORE AND MORE PEOPLE WANT OFF
PREMISE AND WE‘RE HAPPY TO GIVE
IT TO THEM.
>> WHAT DOES A GHOST KITCHEN
LOOK LIKE?
IT IS LIKE A WAREHOUSE KEENED
OF?
JUST OFF THE BEATEN ROAD?
>> IT IS A NON-DESCRIPT
BUILDING IN AN INDUSTRIAL PARK.
YOU‘D DRIVE RIGHT BY IT WITH NO
IDEA WHAT‘S IN THERE.
IN FACT THERE ARE KITCHENS FOR
MULTIPLE RESTAURANT BRANDS AND
WE‘D BE LEASING SPACE AND
OPERATING A DELIVERY-ONLY UNIT
OUT OF THAT SPACE.
IF YOU WERE CALLING FROM YOUR
HOME AND ORDERING DELIVERY, YOU
PROBABLY WOULDN‘T KNOW WE CAME
FROM THE REGULAR RESTAURANT.
BUT THE PRODUCT IS FRESHER AND
HOTTER AND FASTER IF YOU DID
COME FROM ONE OF RESTAURANT.
>> TELL ME WHAT WENT INTO THE
DECISION TO PUT THE FIRST ONE
IN THE MIDWEST?
>> IT WAS, IT WAS -- THERE WERE
MANY FACTORS.
REALLY WHEN YOU LOOK AT THE
LOCATION YOU LOOK AT MANY
THINGS INCLUDING THE POPULATION
AROUND IT.
WHEN YOU DO SOMETHING NEW YOU
WHEN YOU DO SOMETHING NEW YOU I’m Mike Bloomberg CHOOSE A-+ OPERATORS IN MANY
PLACES AND THAT IS A CRITERIA
AS WE RULE THESE OUT.
BY THE WAY IT IS ACTUALLY A
MULTI-UNIT DEAL AND THE FIRST
ONE HAPPENS TO BE OPENING THERE
BUT THERE ARE OTHERS INCLUDING
THIS DEAL.
>> HERE?
>> I DON‘T THINK WE HAVE ONE IN
ORLANDO IN THE INITIAL BATCH
BUT WE WILL IN TIME.
>> ANCHOR: SO ARE GHOST
KITCHENS THE FUTURE OF THE
RESTAURANT INDUSTRY AS MORE AND
MORE PEOPLE WANT TO USE THE
APPS LIKE UBER EATS AND
POSTMATES?
>> I THINK IT IS A SUPPLEMENT
TO RESTAURANTS.
AND PEOPLE STILL WANT A DINE-IN
EXPERIENCE MOST OF THE TIME AND
WE‘RE WORKING TO MAKE THAT MORE
CONVENIENT ALSO.
AND WE PUT IN THE TECHNOLOGY
TO, FOR EXAMPLE, YOU CAN NOW
PAY AT THE TABLE IMMEDIATELY
AND GO INTERVIEW AND YOU DON‘T
HAVE TO WAIT TO CLOSE OUT THE
CHECK AND WE HAVE OTHER THINGS
IN THE POPLINE.
AND YOU WILL BE SEEING WITHIN
THE NEXT YEAR AND THAT WE‘LL
MAKE OUR DINE-IN EXPERIENCE
QUITE A BIT MORE CONVENIENT.
QUITE A BIT MORE CONVENIENT. I’m Mike Bloomberg AND THERE ARE ALREADY SUBTLE
THINGS BUT YOU‘LL SEE MORE IN
THE NEXT YEAR.
>> AND IT IS NOT JUST NAME
>> ANCHOR: WELCOME BACK. I‘M JUSTIN WARMOTH. >>> THERE IS A GROWING TREND IN
THE FOOD INDUSTRY WHEN IT COMES
TO HOW RESTAURANTS ARE
TO HOW RESTAURANTS ARE and I approve this message. PREPARING YOUR MEALS.
SPECIFICALLY GHOST KITCHENED.
THEY‘RE ON THE RYE IN THE FOOD
DELIVERY APPS AND ONE
RESTAURANT WAS AHEAD OF THE
and I approve this message. GAME.
WE JOINED OUR GUESTS ON FLORIDA
FOODIE.
>> WE‘RE JOINED BY THE FIRST
GHOST KITCHEN.
KITCHEN AF.
MR. JIM MARSHALL.
THANK YOU SO MUCH FOR JOINING
US.
>> THANKS FOR HAVING ME.
>> SO WHAT IS A GHOST KITCHEN?
>> OKAY.
AND NOW THESE ARE MY TERMS.
NOT NECESSARILY INDUSTRYWIDE
BUT I CAN SET GROUND RULES FOR
WHAT THEY HAVE AND IT IS A
FACILITY YOU OPERATE FROM.
A PHYSICAL PLANT IF YOU WILL.
THE GHOST KITCHEN IS USUALLY
TYPICALLY AN INDUSTRIAL AREA.
NOT IN A HIGH TRAFFIC RETAIL
AREA BECAUSE YOU DON‘T REQUIRE
RETAIL TRAFFIC.
>> IS THAT LIKE A COMMISSARY?
>> EXACTLY.
VERY SIMILAR.
NOT A HUGE PARKING LOT.
WE DON‘T GENERALLY HAVE --
THERE‘S NOT GOING TO BE ANY
DINING ROOM, HOSTESS STAND OR
ANYTHING LIKE THAT.
IT IS BASICALLY A KITCHEN AND
THE PICKUP AREA.
THAT‘S ALL THERE IS.
THE VIRTUAL RESTAURANT IS A
RESTAURANT THAT RUNS OUT OF A
GHOST KITCHEN.
THERE ARE SEVERAL LARGER
COMPANIES THAT ARE NOW BUILDING
CONCENTRATIONS OF GHOST
KITCHENS WHERE THEY‘LL TAKE
A,UC KNOW, 10,000 FOOT
WAREHOUSE SPACE AND PUT IT IN
SEVERAL SMALL KITCHENS AND RENT
THEM OUT TO INDIVIDUAL
OPERATORS.
THE FACILITY IS THE GHOST
KITCHEN AND THE PLACES THAT
OPERATE FROM THOSE ARE VIRTUAL
RESTAURANTS.
AND THEN THERE‘S ONE MORE THING
WHICH IS IF YOU HAVE A
TRADITIONAL BRICK AND MORTAR
RESTAURANT, LET‘S SAY LIKE A
PIZZA PLACE AND YOU WANT TO
EXPAND YOUR BUSINESS, YOU MIGHT
INVENT A WING COMPANY OR
CHICKEN WINGS RESTAURANT AND
RUN THAT OUT OF YOUR BRICK AND
MORTAR RESTAURANT BUT ONLY AS A
VIRTUAL RESTAURANT AND WE KIND
OF REFER TO THOSE AS POP-UPS.
JUST TO SEPARATE THE VIRTUAL
RESTAURANTS AND OUR GHOST
KITCHEN VIRTUAL RESTAURANTS AND
THE VIRTUAL RESTAURANTS THAT
ARE PART OF AN EXISTING
TRADITIONAL BRICK AND MORTAR
RESTAURANT.
>> EVEN THOUGH YOU DON‘T HAVE A
TYPICAL BRICK AND MORTAR STORE,
YOU DON‘T WANT TO BE DRIVING
UNNECESSARILY 10 EXTRA MILES
ACROSS TOWN WHERE THERE IS A
HUGE POPULATION AREA.
>> ASK WE ARE ACTUALLY REALLY
LUCKY THAT WHEN WE STARTED THE
CATERING BUSINESS WHERE THE
CURRENT FACILITY IS LOCATED AND
NEAR THE INTERSECTION OF ALOMA
AND 436.
SO WE‘RE IN A REALLY, REALLY
GOOD PART OF TOWN AND VERY
CONCENTRATED.
UCF FOR THE MOST PART IS IN OUR
DELIVERY AREA.
SO WE GET --
>> DO YOU DELIVER ALL OVER
CENTRAL FLORIDA
>> IT IS A DYNAMIC AREA AND IT
IS BASICALLY IT‘S UBER‘S
DECISION HOW FAR THEY DELIVER.
AND IT IS DYNAMIC.
IT IS BASED ON HOW FAR A
DELIVERY DRIVER CAN GET IN A
CERTAIN AMOUNT OF TIME.
AND BECAUSE ALL OF US PROBABLY,
I GUESS 60% OR MORE IN THE AREA
HAVE UBER EATS ON THEIR PHONE,
UBER KNOWS EVERYTHING THAT‘S
GOING ON WITH TRAFFIC.
THEY CAN SEE WHO‘S ON THE ROAD.
HOW MANY PEOPLE ARE ON THE ROAD.
HOW FAST THINGS ARE MOVING.
SO THAT DURING RUSH HOUR, OUR
DELIVERY AREA IS GOING TO BE ON
THE SMALL SIDE.
BUT 10:00 AT NIGHT?
OUR DELIVERY AREA IS HUGE
>> I READ SOMEWHERE THE FOUNDER
OF UBER IS TRYING TO GET IN ON
THE GHOST KITCHEN BUSINESS AND
INVESTING IN CALIFORNIA.
>> AGAIN, ON THE FACILITY SIDE.
AND THERE‘S THINGSIC LIKE ABOUT
THAT AS A BUSINESS -- THINGS I
LIKE ABOUT THAT AS A BUSINESS
MODEL AND THINGS I DON‘T.
IF THEIR PRIMARY CLIENTS ARE
PEOPLE LIKE OLIVE GARDEN,
LONGHORN STEAK HOUSE, CHILIS,
PLACES LIKE THAT THAT WANT A
PRESENCE OUTSIDE OF THEIR
TRADITIONAL BRICK AND MORTAR TO
DO DELIVER, I THINK THAT‘S A
GOOD IDEA.
BUT AGAIN, IF YOU‘RE A MOM AND
POP AND YOU‘RE GOING TO MOVE
INTO ONE OF THESE LITTLE GHOST
KITCHEN SPOTS AND TRY TO BE A
DELIVERY-ONLY PLACE, IT‘S GOING
TO BE HARD FOR YOU TO GET
TRACTION ON THE SINGLE CONCEPT.
IT IS GOING TO TAKE YOU A LONG
TIME, IF AT ALL TO DEVELOP
ENOUGH REVENUE TO MAKE THAT
EVEN A SMALLER KITCHEN AND KIND
OF A LOWER SHARED RENT TO MAKE
THAT MAKE SENSE.
SO THESE APPS HAVE BEEN AROUND
FOR A MINUTE.
WAS THERE ANY TRIAL AND ERROR
GOING INTO KITCHEN AF?
WAS THERE ANOTHER INTENT THAT
DIDN‘T PAN OUT?
>> YEAH!
I THINK THAT YOU LEARN MORE
FROM YOUR FAILURES OFTEN THAN
YOU DO FROM YOUR SUCCESS.
AND IT, IT, IT ALSO HAD TO DO
AND IT IS GREAT BECAUSE OUR --
WE HAVE A GUY WE WORK CLOSELY
WITH AT UBER TO HELP DEVELOP
VIRTUAL RESTAURANTS AND IN THE
CONFERENCE CALL WITH MYSELF AND
SOME PEOPLE WHO ARE INTERESTED
IN HELPING KITCHEN AF EXPAND BY
WRITING LARGE CHECKS, HE SAID
TO THEM IF ANYTHING, UBER PLAYS
CATCH UP WITH KITCHEN AF.
NOT THE OTHER WAY AROUND.
WHEN OUR FIRST ATTEMPT AT DOING
THIS, WE, WHEN WE CATERED, THE
CATERING BUSINESS IS VERY
FOCUSED ON DAYTIME.
MOSTLY IT WAS CORPORATE-STYLE
CATERING AND PHARMACEUTICAL
REPS AND THAT TYPE OF THING.
AND WE WERE DARK AT NIGHT WITH
NOTHING HAPPENING IN THE
KITCHEN AND EVENING.
AND WITH FACILITY BEING A HUGE
PART OF THE INVESTMENT, YOU
WANT TO USE THE PHYSICAL PLANT
AS MUCH AS POSSIBLE TO GENERATE
REVENUE.
WHAT CAN WE DO AT NIGHT?
AND YOU KNOW WHAT I DON‘T SEE
ON UBER EATS?
FAMILY-STYLE MEALS!
LET‘S DO FAMILY-STYLE MEALS ON
UBER EATS.
NO!
TWO PROBLEMS WITH THAT.
FAMILY MEALS WERE JUST NOT IN
DEMAND ENOUGH AND THE OTHER
PROBLEM IS WE DIDN‘T UNDERSTAND
THE DYNAMIC NATURE OF THE
DELIVERY AREA.
WHEN PEOPLE DID WANT FAMILY
MEALS, IT WAS DURING RUSH HOUR
WHEN OUR DELIVERY AREA WAS THE
SMALLEST.
PEOPLE AREN‘T ORDERING FOR THE
FAMILY AT 4 AT 10:00 AT NIGHT
AND THEY‘RE ORDERING AROUND
DINNER TEEM BECAUSE IT‘S THEIR
NIGHT TO DO DINNER AND THEY
FORGET TO GO TO THE STORE OR
PLAN ANYTHING OR DO ANYTHING SO
IT IS KIND OF A LAST MINUTE
SOLUTION.
BUT WE LEARNED A LOT FROM THE
SYSTEM AND WHAT PEOPLE WANTED
AND WHAT THEY DIDN‘T WANT.
SO WE STOPPED DOING THAT AND
TOOK A BREAK AND WE‘RE
DEVELOPING THE INITIAL IDEAS
FOR KITCHEN AF.
UBER EATS ACTUALLY REACHED BACK
OUT TO US AND AT THE TIME WHEN
WE WERE DOING SMART TABLE IT
WE WERE DOING SMART TABLE IT and I approve this message. WAS OUR CONCEPT TO ADD MULTIPLE
RESTAURANTS TO THAT BUT WHEN WE
TRIED TO COMMUNICATE THAT TO
UBER, THEY COULDN‘T WRAP THEIR
HEAD AROUND IT AND DIDN‘T
REALLY KNOW WHAT WE WERE
TALKING ABOUT.
AND THEN THEY WERE CALLING US
TO ASK DID WE WANT TO GET BACK
INTO THE VIRTUAL RESTAURANT
BUSINESS BECAUSE THEIR DATA
SHOWED THERE WERE OPPORTUNITIES
THERE.
SO UBER BASICALLY HAD
CONVERSATIONS WITH US AND
BASICALLY SAID, HEY, BECAUSE
THEY TRACK EVERYTHING ON THAT
APP AND ONE OF THE THINGS THEY
TRACK, THEY TRACK ESPECIALLY
BECAUSE THEY WANT TO KNOW THIS.
IF YOU GO ON THE PAPP AND WANT
TO SEARCH FOR THE PARTICULAR
KIND OF FOOD YOU WANT AND DON‘T
FIND IT AND LEAVE THE APP, THEY
KEEP TRACK OF THAT.
AND THAT‘S NOT WHAT THEY WANT
TO SEE.
THEY WANT TO SEE EVERY PERSON
ON UBER EATS ORDER UBER EATS SO
THEY CAN MAKE MONEY ON THAT.
THEY APPROACHED US WITH IDEAS
FOR MOST OF OUR FIRST 5
CONCEPTS.
>> WOW!
THOSE NEEDS JUST WERE NOT BEING
MET?
>> PEOPLE WERE SEARCHING FOR --
PEOPLE WERE SEARCHING FOR
CERTAIN THINGS AND NOT FINDING
IT AND THEN LEAVING THE UBER
EATS APP.
>> THAT‘S VERY INTERESTING.
>> ONE OF THE MOST INTERESTING
THINGS WAS THE NUMBER 3 MOST
POPULAR, WHEN THEY SUGGESTED IT
TO US WAS SOUP!
AND I WAS LIKE THIS IS CENTRAL
FLORIDA, MAN!
IT‘S 100° OUTSIDE!
PEOPLE AREN‘T KNOCKING THE
DOORS DOWN FOR SOUP.
AND I WAS WRONG.
SOUP TRAVELS GREAT!
>> THAT IS FASCINATING.
A THEY HAVE ACCESS TO ALL THAT
INFORMATION AND THEN THE FACT
THAT THEY WERE WILLING TO SHARE
IT WITH YOU AND YOU WERE ABLE
TO CAPITALIZE OFF THAT, THAT‘S
INCREDIBLE.
>> AND EVEN DOWN TO SUGGESTED
MENUS.
WE DIDN‘T JUST TAKE THEIR MENU
AND PUT OUR NAME ON IT, BUT
FRINSTANCE SALAD.
IF THEY SAID AY CAESAR SALAD
WITH CHICKEN IS ONE OF THE MOST
POPULAR, WE MADE SURE WHATEVER
OUR VERSION OF A CEASAR SALAD
WITH CHICKEN WAS PROMINENT ON
THE MENU.
>> ANCHOR: AND TO LISTEN TO THE
ENTIRE FLORIDA FOODIE EPISODE
ON GHOST KITCHENS, JUST SEARCH
FLORIDA FOODIE WHEREVER YOU GET
YOUR PODCASTS.
I‘M JUSTIN WARMO