Tyler Jorgenson 0:01
You’re listening to biz ninja entrepreneur radio. This show was created for entrepreneurs, business owners, marketers and dreamers who want to learn from the experts of today and drastically shortcut their own success to build a business that supports their dream lifestyle. Since 2011, Tyler Jorgenson has been interviewing business thought leaders from around the world a serial entrepreneur himself, Tyler also shares his personal insights into what’s working in business today. Welcome to biz Ninja, entrepreneur radio. Welcome out to biz ninja entrepreneur radio. I am your host, Tyler Jorgensen. And today I get to speak with Amanda signal rally. And I just realized I didn’t make sure that that’s how you pronounce it. But she’s coming to us from Las Vegas, from the oldest and most famous Steakhouse in Las Vegas golden steer. And what we’re going to cover today is their journey and some of the amazing entrepreneurial things that they’re doing right now. So welcome to the show, Amanda.
Amanda Signorelli 1:04
Thanks, Tyler. I’m so excited to be here. I appreciate opportunity. And yes, you hit it on that it’s cygnar le.
Tyler Jorgenson 1:10
Awesome. I normally asked that in advance. But so let’s go right to the middle of the story. How long have you been with golden steer?
Unknown Speaker 1:18
Yeah, so the business itself has been alive for 62 years. And it’s been in my family in particular for over 20. I stepped into the business about a year and a half ago at the beginning of 2019, after I left Chicago, and jumped in all the way to figure out what the heck was going on what we needed to do. And I absolutely loved the business because we had so much history and so much substance. There was way more than just a restaurant there, there was a legacy. And it was something that was really core and iconic to the history of Las Vegas. And I wanted to come up with other ways that we could share such a special piece of it with the rest of the nation. And so that was what we were really focused on for quite some time was how do we keep growing? What is an amazing story behind this business?
Tyler Jorgenson 1:58
So you are already getting the ball rolling on this next step before the pandemic hit and everything happened.
Unknown Speaker 2:05
Yeah, we immediately started thinking when we first took over, what do we need to do when it comes to getting the story out there. We were very fortunate in that the business had been around for so long and had been doing a great job operating it was really a great machine where we had people who had been doing exactly what they do for over 3040 years. Actually, our two lead chefs have been with us for both 30 years. But there hasn’t been very much work put into marketing and storytelling, or really the platform itself, the website has never been updated in 15 years, little things like that, and what my favorite example was also we were still doing all checks that were literally being hand cut every single day. So little things just to bring it up to the digital century required implementation. And so there were a bunch of low hanging fruit opportunities super early on. But I don’t think we realized that we would get to where we are today so quickly.
Tyler Jorgenson 2:53
So I love when I’m traveling. I love finding like the local old restaurants. And that’s actually one of things I’ll look for is what the website that’s all not that recent and crappy. But like if it’s old date, because it just tells me like they’re from the older era. Right? And so but I’m okay that it’s fancier now. So let’s I’m gonna, we’re now we started in the middle, we’re going to go even farther back. So is entrepreneurship just in the family is in the blood. Yeah. When did you realize you kind of had that spark for business? Great question. So
Unknown Speaker 3:24
yeah, my father has always been a lifelong entrepreneur, he actually built a casino in Vegas from scratch himself, brought it public, the whole nine yards on whiskey. And so he’s always been really interested in new businesses, new deals, and everything. My mother on the other side was always an entrepreneur in her own right. In terms of her passion, she actually opened multiple schools in Las Vegas, and was really interested in helping those in highly disadvantaged areas. She’s definitely a hero. So they’re both one of those, those types of people that always want to do what they can and are action oriented individuals and very focused on self sufficiency. So I feel like from an early age, there was always this idea of like, what do we need to do? And how are we going to get it done? And that’s on us to figure out. So that’s definitely deeply rooted. And with that, there’s always the ups and downs, right? We also saw that quite a bit growing up, sometimes there would be a win, and sometimes there’d be some pretty severe losses. And I think it’s important to see both of those to say the least.
Tyler Jorgenson 4:17
Yeah, it is. Yeah, I just recently published my story of some of my journey. And it was, yeah, there’s ups and downs. And I think it is good for the kids to see it. Honestly. It doesn’t really protect. And it honestly is good for the world to see that. It’s not always just, it’s not always winning. Yeah. So you recently You said you came back from Chicago, what were you doing before you decided that you’re gonna be like the next major restaurant innovator.
Unknown Speaker 4:43
So the first is pretty exciting for me, because when I was in Chicago, I was actually very fortunate that I had started my career off in management consulting, which was a great start to kind of get my basics really understand all the pieces that you need to when it comes to running a business but I was not necessarily super excited that my work product would exclusively be PowerPoint presentations, I thought there had to be something more and decided to join into the startup world. And the first job I took was actually a company called tech week, I started off as a junior sales rep cold calling and pitching, hiring fair booths for a conference, and eventually worked my way up and became CEO of that company. And so I was CEO for about three years, I absolutely loved it, expand it to a bunch of markets, we were reaching over 100,000 people a year in our conferences, and became one of the top conferences by Inc, and Forbes and a few others. So I was having a great time running, that was an amazing experience, I left to actually work on another company that was in the startup space. And as I was there, I got a call from my father that he needed a little bit of help with the business, and I’m an only child. And so when I got the call, I knew obviously, I was coming back to Vegas. So we immediately packed up, got out there and made sure we were ready and prepared to do whatever we needed to do.
Tyler Jorgenson 5:50
So I love that because business is about family, right? Like the reason that we take these big risks is because we want to leave a legacy. We want to create more, we want to add value. But every once a while you need help. And the fact that you were willing to drop everything and come back and join the family business. So amazing. But I also love that you didn’t just come in and just clean up what’s there. Right? You had some amazing ideas. I am in love with the idea of the virtual private dining, why don’t you tell us a little bit about what that is?
Unknown Speaker 6:21
Yeah, absolutely. So a little bit of background, like many restaurants COVID hit and everything went to zero. So we were all looking at each other saying, Okay, what are we going to do? And when we first started, I was super fortunate at the time that when we were diving into this, we had all the right pieces in place. And that was very lucky. And so it was myself and my husband, who is my co partner and partner in crime for all things in the restaurant. He’s actually a techie who used to be a chef. And so he’s very good at understanding how to package food, how to get it out, what do we need to build everything? And so the two of us said, Okay, what are we going to do COVID hit, we know that eventually we’ll reopen. But even if we reopen, the world’s not going to look the same. So what are we going to do for a long term perspective, and not necessarily what’s going to be a short term when sure we could come up with some short term things that maybe could get us in some cash fast, and they’re going to be focused on smaller market opportunities. But that doesn’t necessarily mean it’s going to help us for the next three to five years. And we thoroughly believed that the world wasn’t going to go back to normal in the next year, we needed to do something more, we need to do something that was sustainable, that could also help us continue on. And so we started diving into thinking about how do you reconceptualize fine dining at home. And the first pass we had was our consumer business, which we launched within 30 days of shutting down. And then that project, we ended up shipping out a box nationwide, which included all the elements that we can kind of go into in a little bit. But the other piece that we started doing was, alright, conventions aren’t coming back. What’s going to happen? We’ve definitely got a 2020 convention free here, right? What the heck are we going to do with all these private diners who used to come in with their corporate cards candidly. And so as we were thinking about that, like, okay, we need to do something for these people. And the reality is no one’s networking the way they used to, and everybody’s looking for a way to do it. That’s not just a webinar, because that gets stale really fast, and people aren’t excited about being on zoom for an entire day. So how do you create authentic relationships and get people to relax and get people to have conversations, which is what launched us into virtual private dining. So we work with our corporate partners, we ship out a three course meal, we always overnight it and then everybody jumps on zoom, and we do a chef cook along. And it gives people an opportunity to do a quick presentation, have a conversation introductions. And what I love is at the end of the meal, everybody’s always showing what they made. So everybody goes through, and they’re talking and giving each other a hard time about who’s able to cook each piece. And then they show the meals that they’ve put together. Everyone’s always comparing, like who’s got the best steak, and then we’ll take off for a couple minutes and let everybody chat and eat. And all of a sudden you hear these really fun conversations of people just chatting, the stress is gone. The moment is there. It’s just an opportunity to talk and connect. And it’s so hard to do virtually. And I’m so thrilled that we’ve been able to unlock that with this particular product.
Tyler Jorgenson 9:02
Yeah, I love that you gave the background of why you did it, and how it really comes down to just rethinking and re approaching the fine dining experience. Which the reason why people love sitting down and breaking bread and you know, eating with each other is because you have those natural breaks of the conversation, right? And they may not even realize it. But I think at least you know, you always have those awkward pauses in a business conversation. But then Oh, the chef’s talking or the waiters here, or you know, we’re going to place your order or the food come so gives you those natural breaking points. And I love that you guys are solving the boring zoom meeting because there are times where zoom meetings, right, but networking on zoom is really hard. And so you’ve learned that I just again, I think it’s absolutely amazing. I’m going to be reaching out about doing it for some like as a sales tool and some networking things. I think he’s just so so cool. Thank you. What were some of the hurdles that you guys faced when you were doing this and how do you overcome them?
Unknown Speaker 9:55
Yeah, so the first hurdle was how in the world do we ship this out correctly and what can We shipped to make sure it’s going to be perfect, right? Because at the end of the day, we are a fine dining establishment, which means when we ship you food, it needs to be the highest quality, and it needs to be preserved. And it also means we want it to be fresh, we don’t want it to be completely frozen. And so the first couple times we did test shipments we had multiple carriers we’re working with, in fact, one of the carriers lost the box completely. It never even showed up. And so I’m so glad we did all these test shipments to start. And we were so aggressive about this early on, like let’s ship as many things as many places as possible to see what the heck is actually going to work. And so we quickly learned, Alright, here’s what we can ship. Here’s how we need to package it appropriately. Here’s how we designed it. And then even on our first zoom call, we did one and everybody started chatting. And it was interesting, because people just started opening everything up just to see what it was. But then they weren’t necessarily sure what they had open to what they were closed, right? Okay, we need to do way more packaging, because people are just so excited to get all this stuff. And like, okay, let’s design all this. So then we’re creating all these labels and stickers and instructions. And then we quickly realized the hard part when you’ve got these experiences is also making sure people can follow along, but they’re not nervous about stepping in. So then we’re like, okay, let’s make sure we’ve got the instructions that we’re checking in on the call. But then we actually provide instructions in the box. So if people get lost, there’s recipe cards for everything. And then we have somebody on zoom chat, who’s actually going do and step by step, and then can answer questions individually, because some people get super embarrassed up being like, Hey, I actually like my steak. Well done. What do I cook it on? You’re like, Alright, don’t worry, judgment free zone, we can have this conversation.
Tyler Jorgenson 11:30
You’ve got like a chef leading it, and then a sous chef answering comments.
Unknown Speaker 11:34
Yes, the entire time, which is?
Tyler Jorgenson 11:36
Yeah, yeah, I just think it’s so cool. It’s because in a way, it almost makes this more intimate than what it was like before, right? They’re actually interacting with the chef and seeing the why behind it all seeing the art of fine dining instead of just the experience of it. Yeah,
Unknown Speaker 11:54
really, really good. To your point, I think the other thing that people have loved is it feels more authentic, because the people that are doing the presentations right now is myself and my husband, right? Because we’re the founders were the ones that came up with it. So when we’re on these zoom meetings, it’s my husband, who’s a chef who’s trained and is going through everything, and then you’ve got me who’s partial sous chef with him. And people appreciate that. We are just two restaurant tours that are trying to do this and are passionate about and are there to do it. And we did you know, three back to back one day. And I was excited that it was us and that we cared enough to be doing this and consistently and I think that authenticity rings true more than that highly produced stuff more than ever.
Tyler Jorgenson 12:32
So you guys have you know, the oldest and most famous Steakhouse in Las Vegas, you’ve been around since 1958. Now you have this amazing fine dining in a, you know, remote experience. What are you doing to get your story and that history out? So it’s not being lost? in this modern version and modern iteration of the company?
Unknown Speaker 12:52
Yeah, I think that’s a phenomenal question. That was something that was really hard for us when we first got going. Because when we tried to imagine how do we ship this out? And what does it look like? Honestly, a lot of the first people we chatted to who were very into the digital world wander to modernize us, as quickly as possible, make everything super clean lines, really kind of geometric cool shapes are like no, no, no, no, no, we don’t. We don’t want to just look like every other brand that’s on the internet. We don’t want Laurie to get last like it has to be us. And you know what the reality is that we are a textured, gritty, dynamic, or an old school brand. We’re also breaking out some of these old school colors that people are like, Oh, you would never use them like no, like it’s the brand. It’s the story talking about. And so we worked with a few folks to come up with the creative side, which I was very excited about. But we also realized, no matter what we put out there, what was going to be equally as important was stories and content and that couldn’t be lost. And so the first wave as we started designing this, and we kind of thought about it in terms of three pieces. When we think of fine dining in a box, you’ve got the service, the ambience, and the food and ambience is also a product of our individual history, both the physical space, and how we’ve created that. And so one of the first things we thought was, hey, we go into the restaurant, and the first thing you hear is Frank Sinatra flying to the moon in the back, right? We’ve got all the old school songs for everybody who used to come to the restaurant, we always have them playing people know when they walk in, they feel cool. They’re going back into the era. Why can’t we put that in the box? So we said okay, well, we can. It’s called a QR code. It’s a Spotify playlist, let’s do it. So we immediately put that together. So right step one, when somebody opens this box, we want them to be able to scan it, and then have the tunes in the back and set that. And so we’re kind of level setting on what’s the experience. And then we have all the stories that are on there. We actually now are starting to do a little mini commercial videos that we’re putting out on our social media and about a month here that we’ve been filming for the past three months, which are all these interviews with people who used to come to the restaurant, we just finished doing an interview series with one of the old mobsters who used to come in actually in partnership with the paper here in town that’s getting out those stories. And now we’re embedding them in a lot of the content and the videos and then the emails that come out and then the packaging itself that way you are always in mind of like, this is not just food, this is coming from the brand. This is coming from the history. This is why it’s unique. This is why it’s different.
Tyler Jorgenson 15:08
Yeah, I’m glad that you stuck to your guns about really keeping the old feeling the old colors, the old textures and designs. Because, one, I think we’re in this really fun stage of life where there is a, like, all of the generations right now appreciate the past. There’s a romantic part of nostalgia, right. And I think that, especially the Rat Pack and the era that you guys really started in, there’s a real affinity towards that. And so it’d be so sad if that got lost. And so, and I mean, you know, younger, younger kids today still sing Frank Sinatra, and they still know his songs. And I just think it’s needed. It’s really transcends generations and time. And, you know, if you’re a millennial, or a Gen X, or whatever, it works across those guys, those bounds, right? Yeah. So you guys have, you know, you still have the restaurant or you guys back open.
Unknown Speaker 15:55
Yeah, we’re back open, we’re operating at 50% capacity, We are so fortunate and lucky that we are actually turning people away right now, because we are still able to get that demand. And I think it comes from the fact that we’ve also really committed on how we’ve handled COVID. In particular, we are very aggressive about the safety measures. We do not waver on them whatsoever. We’re very aggressive about social distancing, very aggressive about making sure those tables are shut down. And we’ve been very vocal about that through the whole experience. And even in town, some restaurants when they reopen, the first thing they did was they reduced their menu, they increase the prices. And they also added something that became quite well reported here, which is called the COVID surcharge. And so they were throwing an extra three 4% on top of the bill and not even telling people. So you’d be dining out and all of a sudden, it’s more expensive. And we came out and we were very aggressive and said, we’re keeping the same menu, we’re not changing or cutting anything. We’re keeping our prices, we’re not increasing it. And we’re not going to charge COVID surcharge. And that tweet actually we put out there went viral, which was kind of not so we ended up getting like 80,000 likes on it in less than three hours. something crazy with the news coming in. And it was just interesting to see that that commitment was something that people really appreciate it and even so much as we brought in mannequins for the tables that were shut down that are wax like replicas for the people’s amazing time. So there’s like a Marilyn Monroe replica in the actual booth. So yeah, maintains the ambience of a full restaurant ad plays with it a little bit of it being you know, from the olden old days, but because I think it’s true. I mean, if I love that you said the three prongs are service on Beyonds and food that foods actually last right in that list not saying is prioritized. But if the service is bad if the ambience is bad by the time the food comes, it’s not going to work it’s not going to fix everything. And so finding ways to build that same ambience bolt into your your virtual stuff in your in your at home things but also in a 50% capacity restaurant. Really important. Yeah, absolutely. Because I mean, a lot of spaces you walk in, and if it’s the tables are all shut down, you feel very odd sitting in a super empty restaurant with no noise and nobody’s it’s just very uncomfortable. And so the more that you can add levity boss still respecting the importance of this environment, the better. And so that’s what we were very, very focused on. But now we’re at the point which is great of we have all three businesses that are alive and running full steam ahead, which is a whole new world for us as well.
Tyler Jorgenson 18:18
So we didn’t name drop enough here at the beginning. Who are some of the famous people that have dined and frequented your restaurant?
Unknown Speaker 18:25
Yeah, absolutely. So the big ones that everybody always points out was Elvis Presley used to come all the time. Marilyn Monroe, Joe DiMaggio, Frank Sinatra, Sammy Davis, Jr, D. Martin, Muhammad Ali, some of the latest kind of greatest next iterations. We’ve got Holly Madison, Terry fader, but medlar, some other folks who are all from California that are very anonymous in their eating habits, but love to come in and died. And so we get some really interesting people that are there and some wild stories, which is, which is really neat. And all the boots still have the folks who used to eat there the most often so the most requested booth is the Frank Sinatra booth. No surprise, and everyone comes in excited to kind of experience his own place.
Tyler Jorgenson 19:03
Yeah. So just between us, does Elvis still dine there?
Unknown Speaker 19:08
His mannequin does that. Okay?
Tyler Jorgenson 19:12
Okay, so now you said there’s three lines of business, we really covered the virtual private dining and the, obviously the restaurant, what’s the third one,
Unknown Speaker 19:20
the third one is our fine dining in a box. So that’s our consumer centric product, where we’re actually shipping out our boxes, and everyone can get a chance to get all of these pieces together. And our big thought process there when we first launched was, we didn’t want to just be steaks in a box. If we did that, then there wasn’t enough thoughtfulness in there. And it wasn’t sticky enough and it wasn’t going to stand out in the market. What in the world did we need to do to make it a little bit different, especially since nowadays, you either do dinner and it’s super mundane, and it’s just like you’re eating for nutrition, or you’re going full on cooking all day, which was really great, the first two months of COVID and now everybody’s kind of tired of it. So like what’s the in between and that’s where we said fine dining should sit finding in a box should be right in between those things. So that you Have all the little elements that you want when you spend all that time cooking like this handcrafted butter that we now include in all of our boxes, which is done in the back and cooked every day. And then the zoo, which is also something that comes from hand carving all of our steaks individually, we’ve got a box coming out now that also includes embroider napkins, twice baked potatoes in there cream, corn, all these little elements, that it’s a full experience. It’s not just one thing, which I think is really fun.
Tyler Jorgenson 20:26
So I recently did a presentation on how important it is to add physical products into businesses. Right. So I love that you’re adding in embroider napkins, right, where that’s something that even when they’re done with the food, they can still have key talk about chair, remind them right one, it’s good for you. It reminds them to come back. And all that was such a cool experience. We should do that again. Yeah, yeah. Is there any like any other swag or merch that you guys are doing that you know, to give increased the touch points?
Unknown Speaker 20:52
Yes, there is because we’re absolutely the same if you get 100% open rate on your package, so you better make sure every little piece of it is perfect. And so another element we’ve got that we’re launching is these branded insulated bags that actually have our logo, and it says keep it on the rocks, which I thought was very clever, and well done. So that is something that comes inside all those pieces. And then for Black Friday and the holiday period, we’re actually going to be including pins that are throwback pins. With all of the iconic signs, we have one of the most famous signs in Las Vegas, because it’s the old neon one, it’s been featured in a lot of different neon museum and history pieces. And so we got a little pin that’s a replica version of it, that we’re including in all orders for that time period.
Tyler Jorgenson 21:30
That’s a super and I love those limited edition things that it’s a way to reward the customers that especially the early adopters and people and obviously it’s good for business encourages them to come back. But I love finding ways to really delight customers and find a way to make it special. So you guys have these now, you went from dad saying, Hey, we’re struggling. Now he’s got three, he’s got a new website, he’s got three different revenue streams. He’s got his daughter back in town, right? What what are some of the next things you guys are going to be doing?
Unknown Speaker 21:58
Yeah, I think for us, we’re so excited about what fine dining looks like over the next three years that I’m excited to see what other products we end up developing, because we don’t think that these are temporary at all, we think this is going to be the next three, five years, there’s so many companies that are moving to fully remote operations. There’s so many companies where people are moving now, wherever they are closest to their family, they’re picking up and they’re doing their own thing, which is great. But that means our relationship with each other as colleagues is fundamentally changed. And so I’m excited to see how this evolves. Next, the most immediate thing for us is actually we’re now starting to work on opening butcher shops ourselves, because that allows us to open up that next wave, which is the wholesale side and allows us to have control from the fulfillment standpoint. So we’re now looking for spaces to be able to do that and then go to market and actually expand those butcher shops throughout the nation because they’ll also have show kitchens in the back because that gives us an opportunity to have people come in see the products learn interact, get the brand experience and it’ll still feel like the old school restaurant. So that kind of like deep wood and all these like glass hanging pieces, something that’s super authentic, but a smaller footprint that also allows us to control and interact and then opens up that wholesale channel to
Tyler Jorgenson 23:09
this is probably the most important question. What is your favorite steak? And how do you like it prepared?
Unknown Speaker 23:15
That’s easy. If you’re not ordering a ribeye, I don’t know what you’re doing. That is amazing. I love revise. I’ve always a 22 answer my gal and I’m always doing it medium rare. And I like to have the ojou and I like to have the butter. don’t need anything else on there and never do steak sauce. If you have steak sauce, it means it wasn’t prepared. Well, that’s what I say.
Tyler Jorgenson 23:32
I agree. Love it. I think I told you I was camping A while back a couple weeks and we’re out in Moab Utah. And everyone else is like eating kind of boring food and I cooked up a full Tomahawk steak with like garlic or butter and was like What are you doing? I’m like I’m hungry. You know, you got to eat? Well, just because I’m camping doesn’t mean I have to eat food. I don’t like
Unknown Speaker 23:54
the exact same thing in Zion. We brought out like 10 rabbis, and we’re out there camping and cooking for everybody. And I was like, right, we’ll be the center of it so people can try it. That’s the best way to do it. And the tomahawk I imagine was solid.
Tyler Jorgenson 24:06
It worked out. It was good. Yeah, I absolutely love this guys. I really hope everyone goes and checks out golden steer state company.com. Obviously, if you’re in Vegas, go by and check out the restaurant, but you have two ways to experience it right? You can do the whole virtual private dining experience or just check out the whole meal in a box. What’s the name of that that niche again, or that one? No, we call it fine dining in a box fine dining in a box or virtual private dining. Those are the two right? Those are the two. Okay, so I’m a big believer that the reason that we go through these ups and downs of entrepreneurship is to create the life that we want. So Amanda, what’s something on your personal bucket list that you’re going to accomplish in the next 12 months?
Unknown Speaker 24:45
Whoo, that’s a really great question. I love that I you know, before COVID it probably would have been something travel related. I think right now it’s probably much more based off of my own personal kind of lifestyle and fitness goals where if there’s one thing I really appreciated about the ups and downs in this period is the ability to craft the way I want to live my life and be able to say I want to work out every day and control when that’s going to happen small things like that. So I think a personal goal for me is probably much more focused on my own health and being able to be as outdoorsy as I want being able to go out and kayak on a weekend. So that’s probably what it’s gonna be is doing that and setting up a goal for myself so that I can do it whenever I want.
Tyler Jorgenson 25:30
It is really fascinating how the call to go indoors has led to the exodus of the great outdoors and like, because people can you can go camping and socially distance and you can do that. And I mean, businesses that have been dormant or struggling for a long time are now struggling to keep up in stock because tents are being sold and kayaks are sold out and everything’s just selling and I love it. I love it as a someone who’s always appreciated the outdoors. I think that’s a really cool goal. I still have some travel goals for the next little while, but that might just be harder. But where is one place you’d love to travel to?
Unknown Speaker 26:05
Well, that list is so long, the first patch was all actually international occasions, I would love to be in Hong Kong and see that kind of environment I think for right now while it’s domestically focused, I would love to be able to go somewhere like Maine and see all the different colors of the trees because as much as I love Vegas, it’s really two seasons and we don’t have a lot of green. So all of a sudden I’m really craving that kind of classic environment where you see the maple trees and you see a little lake and so I think that would be the one I would love to knock off my list this year.
Tyler Jorgenson 26:34
I love that. So everyone please go check out golden steer state company calm amazing things that they’re doing of taking the old fine dining experience and bring it right into your house. So Amanda, thank you so much for sharing the family story and sharing the story of the Golden steer really appreciate you thank you all right, my biz ninjas everywhere. Wherever you’re listening, it’s your turn to go out and do something. Thank you for
Beau Crabill 26:59
tuning in to biz ninja entrepreneur radio. What you didn’t hear was one more very important question that Tyler asks each guest if you want to be a fly on the wall when the real secrets are shared. Go to biz ninja.com slash VIP and get your access today. Remember to subscribe so that you don’t miss any future episodes. And our one last favor. If this episode was meaningful to you please share this podcast with a fellow entrepreneur so they can grow along with us is ninjas. It’s your turn to go out and do something