00:00.00
vigorbranding
Everyone today I’m joined by my friend Gregory Nasser he is the Ceo of born which we will unpack. It’s an amazing system I’m so pumped about it but before we do that gregory say hello and give a little backstory.

00:13.25
Gregory Don Nasser
Hey, hey what’s up forktail nation. So Gregory Nassar out here in the bay area in California Twenty five plus years in the restaurant hospitality business I opened my first restaurant in 2006 early 2006 and sold it. Right? before the recession in 2008 went on to work with some phenomenal organizations throughout the United States and in 2019 had my entrepreneurial juices going and hooked up with one of the senior engineers at Linkedin and we started born. A restaurant location intelligence company and just real excited about the work. We’ve been doing and thank you for having Assange Joseph

00:58.52
vigorbranding
Of course, yeah, and and it’s a fantastic system one that I’ve been enamored with we’ve used it for some of our clients I know some other agencies I’ve used it for some of their clients. Um, and and there’s a lot of story to tell there? Um, but let’s start at at the beginning a little bit here. So. For those in the industry a while we know that this industry is sure about food a little bit but it starts with real estate. It is about location and a bad location can absolutely destroy an otherwise fantastic Concept. So. What has been some of the the challenges or the toughest things for restaurants here is when it comes to finding the right location in your experience.

01:42.47
Gregory Don Nasser
Yeah I mean I think there’s there’s quite a few different buckets here. Um I think obviously starting with the actual premise the availability of the premise and then understanding within that what occupancy budget would look like given a projected revenue. And or lease expectation. Ah, usually we see a lot of restaurant closures just based on that one fact and so having those things aligned is super important and you know relatively hard the other the other item that we we really want to understand and or we see. A lot of trouble with is value and how does and how do you know a guest or a neighborhood is going to value your concept as planned and that value is a key word because people see value across cuisine and across check average in different. Ah, ways in different markets across the United States so values is really important and then I think you know I think in finding locations having confidence and not just confidence in your in your human intuition and and really driving that decision making but understanding how to meet intuition with data science. And with patterns that are out there that you can take advantage of now because there’s ways to obtain data that are going to help make good decisions for you.

03:08.59
vigorbranding
Yeah, it seems like you know I know the way that we have done things in vigor. It’s a lot of research. It’s research intensive and even when you’re finished, you’re sort of still um, you know metaphorically speaking. It’s a bit of a swan dive into the unknown like there is you know I think there’s a.

03:12.86
Gregory Don Nasser
And.

03:27.68
vigorbranding
Entrepreneurial confidence that just comes with like I believe you know, but then there’s also confidence that comes from knowledge and we try to do that. We try to give that to our clients like you can be assured that there’s been research, there’s Strategy. There’s a reason and in that is confidence that helps with innovation and things. Um, so let’s talk about. The born system ah from what I understand there’s There’s a couple systems at play. There is the um ability to run a report on an existing address to understand what kind of concept could go there and do well and then there is this fooler system which I think is geared more towards. Um, multi-unit brands looking to grow where it’s essentially where should I take my brand and where will it Thrive is that correct.

04:12.52
Gregory Don Nasser
Yeah, exactly. So so we have 2 models both based in machine learning and one of them called the born report looks at a singular address and wants to identify market feasibility and the probability of success. For a given concept going into that address what that report will do is it’ll pull in over ninety data points and it’ll verify and or kick out an assumption based on the concept of choice in that particular address. So we can see with a high probability of certainty. A concept that the consumer of that area will want and we could do that because we look at um ah travel into the location specifically ending in the pos transaction so we understand the spend and mobility. Different to real estate metrics or classic demographics while those are important. We are really looking at that traveler eating in restaurants or going to bars, anything food and beverage related. So that’s the the board report side in the board system. Have a model called navigator navigator allows you to if you’re a multi-unit brand scale throughout the country and it gives you insights. It’ll pinpoint exact locations you should look at for scaling and then once you get that. Report or once you access that market you can click on it and it’ll identify that study area and give you everything you can imagine from psychographics to market planning to Market Research it’s a really in-depth look and an easier way to save time so you can focus on the important things. Of looking at where we should scale.

06:00.86
vigorbranding
Interesting. Yeah, that seems pretty powerful and I know there’s a couple of systems out there. We’ve had access to some of them. We’ve gotten a scene behind the scenes through other clients and everything. Um, what do you think is making the born the born system.

06:18.40
Gregory Don Nasser
Yeah, great. Great question I mean I So it’s a combination. There’s a proprietary machine learning system. We have fantastic data aggregation. We’ve we’ve joined hands with some of the best companies nationally that that really you know companies Beforehand just.

06:18.26
vigorbranding
Truly unique and different.

06:35.97
Gregory Don Nasser
Didn’t have the ability to look at but our whole core function is based on restaurant Data. We want to understand dissect and see patterns in the country that can help restaurant tours can help people in food and beverage succeed and so everything we bring in at its. Core is is restaurant specific So when we look at demographics and we look at Residency terms and things like that We don’t look at the demographic of the area we look at the demographic of the person actually spending money in a restaurant or bar and we want to know the patterns of that person. And so you know it’s a really distinct approach in understanding how to access this powerful set of data that’s out there from ah you know from the consumer standpoint and from the business standpoint.

07:26.17
vigorbranding
Interesting So taking a step back in your opinion in your experience. What makes for a bad location and know it’s kind of a loaded question but it’s probably a long list.

07:38.54
Gregory Don Nasser
Yeah, yeah I mean you know it depends on what type of restaurant you’re talking about if you are a destination restaurant if you’re a neighborhood restaurant if you plan to have a drive-through there are so many factors that go into the thought process and like you said earlier I mean that. Research and development of making a good decision on pulling a trigger on a lease to put a restaurant in that place is an in-depth process and it’s painful and there are a lot of different departments that have to come in hand to coincide to make those decisions but but ultimately you know I think. People look at white space. They look at Gap Analysis They look at the amount of foot traffic. They look at the amount of Mobility and in which way a car may drive on or off access points. They’re they’re all kind of factors that determine. What a good versus bad location will be based on the type of restaurant that you’re looking to open.

08:35.37
vigorbranding
Yeah, it’s funny I mean in my experience I’ve I’ve heard many different kinds of growth, strategies and scale strategies and and some I’ll share and I’ll encourage you to chime in. Um, there is the um. Proof by existence of another brand approach. Let’s call it that meaning hey there’s ah, there’s a zax be easier. So I know my concept of work too and that’s all I need to know. Um there is the solely looking at traffic approach. So like. You know we worked with a brand back in 2011 I Want to say and I think this is where my love hate relationship with commercial real estate agents really started to um, seed and Blossom and and I don’t mean to throw a shade but the real estate agent that this person had ah really just sold them. On a couple of locations and the one that they bought from I think the bird eye. It didn’t look like it’d be a bad location and and the reason is is it is at an intersection of two very busy roadways and so you could literally see the traffic and you can say Wow Lots of traffic now. What they didn’t take into consideration and you know I hate to put myself up on a hero level but I did say this to them is the lack of commercial presence meaning. The only thing that was on those corners was Retail. So.

09:53.87
Gregory Don Nasser
Prevent.

10:08.16
vigorbranding
No businesses, no offices. Residential was good enough but not also kind of inaccessible and then I think the big one was the roadways each of them had a cement Island and so for those that aren’t putting that together. That means people can’t turn left into your parking lot which means you only get traffic that goes one Way. So How how have you approached that in your work as a leader.

10:31.70
Gregory Don Nasser
Where I have.

10:39.78
vigorbranding
Like when you’re looking for new locations or advising and then of course how does born start to unpack that.

10:43.60
Gregory Don Nasser
Yeah there I mean there’s quite a few different avenues with it. You know one is we we work with 1 of the best urban planning companies out there when it comes to mobility and and so we look at all kinds of transportation from every angle. One of the things that we can see on a pattern level. Is the way people move and that’s where you can make critical decisions in knowing if somebody is going to turn right or turn left and how that will impact their mobility if you are to open something and so you know it is those patterns and that. That machine learning growth that allows us to see with with a high level of confidence the way people make decisions on how they travel through any given area. Um, you know and I think within that there is then the okay who is traveling in a short. Amount of time and who is taking longer trips and what do those trips mean from a consumer standpoint and when you can identify those then you can start thinking about okay this is what the consumer wants versus. Maybe what we intuitive think intuitively think they want or intuitively think a neighborhood needs. We really need to understand you know how can a restaurant concept or how can a location be a benefit to the people in an area and usually when you do that you find yourself in ah in ah in a business that’s gonna thrive. Because people want it. Oh.

12:16.32
vigorbranding
Yeah, it’s a good point. Um, you know this particular location I think it did well enough but inevitably another brand came in you know, bought out the lease and everything as the person decided to step away from the industry good on them. But um, you know it’s always interesting because I think. There is There is a certain amount of especially with a blossoming restauranturs.. There’s a certain amount of um dreamer that gets in the way of making rational decisions. Um, you know you’ve had to sell ideas up in in your role and then you’ve also been the decision maker.

12:45.27
Gregory Don Nasser
Um, right.

12:54.79
vigorbranding
Um, how have you battled that that tug that that Tug of War with my dreams versus the realities and how do you make? how have you made those decisions and I think that’s that’s a really deep question that I kind of curveballed you with but any insights on that.

13:05.18
Gregory Don Nasser
Um. I mean I think you have to ask yourself. You know what is it? That’s important to you and and then what is it? That’s important to the growth or the mission for everyone and I think if you can provide clarity into each one of those avenues. You usually find a good way to communicate you know what it is that you want to accomplish I think like what’s held leaders back ah from getting insights previously is the availability of data.

13:33.20
vigorbranding
A.

13:45.51
Gregory Don Nasser
And then understanding for your particular restaurant group your particular hotel group your your marketing agency. What what of that data is important to us and how should we favor or weigh in which piece of data is more important I Don’t think anyone’s ever tackled that.

14:02.36
vigorbranding
And.

14:04.12
Gregory Don Nasser
And ultimately the pain of not understanding how to utilize what’s out there to to make sure that we can succeed and make sure that we can succeed together I mean the pain of 65 plus percent of restaurants closing every year is terrible and and we see it now and it’s sad and it affects a community and so is there a way to help people succeed in greater percentage by using the data that’s available right? But not, you know.

14:32.17
vigorbranding
Yeah, and let’s yeah I think let’s be real too. Um, a lot a lot of folks don’t quite realize this I mean probably the folks listening to do but you know we’re not just talking about mom and pop that wants to open ah a pizza shop or. You know a celebrity chef that’s looking to throw another steak in the ground and add another notch to to his or her belt. Um, those are all great too. And and I think Bourne can help them as well as what vigor does but a lot of people don’t realize that those chain restaurants those big chains Mcdonald’s and even the smaller up and coming ones. Um. You know like a sweet green or even smaller than that for for that matter you know, even though they may be franchised. They actually still have economic impact on the local community and so this is something that graded against me during the pandemic which was. People were like ravara support local support local. Don’t go to Mcdonald’s and I you know I saw this on next door. For instance I was like hey hey that Mcdonald’s that’s owned by the guy down the street. It is local just because it’s a big brand doesn’t mean it’s not locally run and that person buys from local providers.

15:36.83
Gregory Don Nasser
You write? yeah.

15:45.91
vigorbranding
That they give jobs and I think when you really take a step back and look at the impact that a restaurant let alone multiple restaurants have on the local economy. It starts to ring very loudly like holy shit like these these are the cogs. These are like the keystones.

15:59.70
Gregory Don Nasser
Um, yeah.

16:05.68
vigorbranding
To a strong economy and it fuels retail and everything. Yeah, so um, now on your journey as ah as a restaurant leader from owning a business. Everything was that all in the bay area was that all in San Francisco or or did you move around a little bit.

16:07.48
Gregory Don Nasser
Yeah, could degree couldn’t agree more.

16:20.44
Gregory Don Nasser
Yeah, but most of my work has been in the Bay area but we do now currently work with people all across the country. Yeah, but why that means my.

16:27.70
vigorbranding
Sure? yeah, and so the reason why I asked that is it might be um, it might be a little convoluted but I think 1 thing that we’re seeing is as restaurant acquisition methods and behavior shift meaning. Less people are walking in more people are ordering ahead. Um I’m starting to see on on the horizon that exodus from the urban centers to the suburbs and and we saw that in the late 70 s and throughout the 80 s um rising crime helps with that which I know you can commiserate with because you know San Francisco is not immune to that most major cities are seeing it. So so how effective or how much of that. Do you think is is going to happen and um. Naturally, what? what should people? what should brands be looking for in the suburbs.

17:19.61
Gregory Don Nasser
Yeah I mean I think that’s a hard.. It’s a hard data point to predict I mean you can see who’s moving and at what velocity and where to but I do think the Urban centers are going to continue to flourish and I think a lot of Diners. Just want to be out and and they want to experience life and they want to be talking and in the scene Again. So I don’t you know I don’t foresee too much of a transition but I do think with the virtual world Now people want more space. Just.

17:53.60
vigorbranding
Um, is.

17:55.64
Gregory Don Nasser
For for claustrophobic reasons and and being you know in a cage so to say so I you know I think it’s from ah from a food and beverage standpoint I think it’s going to be healthy to spread yourself and diversify and have the ability to create when it’s needed. At your fingertips and I think that’s one of the cool things about ghost kitchens and virtual kitchens is there is a lot of open real estate and the landlord doesn’t want to lose a year’s you know, supply of rent and a restaurant tour can take an opportunity on a good deal of showing their food in a different location. Maybe outside of their core area so there are a lot of opportunities that are going to be taken advantage of and we’re seeing that you know throughout the country and we’re we’re also seeing I think you know food will continue to nourish the soul and people treat it as such. They don’t just treat it as an activity.

18:46.60
vigorbranding
In it.

18:50.42
Gregory Don Nasser
Actually people need to eat to survive and so when you can look at it from different lenses. You could see how you know being able to diversify will be a really good thing as you grow.

19:00.44
vigorbranding
Yeah that’s you know that’s actually really interesting when I was doing the production notes for for this episode I didn’t even consider how born you know or a system like Bourn could be used to identify the right virtual or brand the right right? Ah virtual restaurant brand. Um, for a location you know and and that’s like a whole nother layer that I think is relatively untalked about and untapped instead what we see is we see brands if they’re creating their own they ah usually go with the the wings.

19:36.66
Gregory Don Nasser
Have.

19:36.74
vigorbranding
Like oh hey we have a fryer we can do wings and fries congratulations now we have 300000000 wings and fry concepts and while there’s demand for it. I don’t think there’s that much I think we’ll see some of those fall away there’s of course the chicken sandwich brands that have popped up. And we’re starting to see more ethnic brands like I think here in Atlanta there’s ah, a virtual kitchen or richr brand called um ministry of curry and we had a whole episode on the crazy naming of um these virtual brands with my friend Eli Altman who is in your backyard. He’s in Oakland I believe um. Anyway, that’s that’s interesting because you know the um, the born report that core system. Essentially you could say hey I have a restaurant here. What else would work and that would output some concept ideas.

20:18.77
Gregory Don Nasser
Um, yeah, That’s right for Sure. That’s right? and it’s a very powerful. It’s a very powerful tool when you look at it that way and really ultimately when you look at like startup versus growth Companies. You got to identify that you know startups have no history. Have no consumer Identity. So What you’re looking for are patterns in the way the consumer in that particular Market behave and so when you when you talk about Concepts and you had mentioned this earlier. You know do you look at Affinity Brands. Do you look at.

20:44.93
vigorbranding
A.

20:54.42
Gregory Don Nasser
Maybe where competitors located and making those decisions you know all of that gets factored in and and all that thought process gets put into an effort that you got to put out and and really like our goal when we created Bourn was to make it so you didn’t have to do that work. And we also wanted to create a part a product that was for the people so as it’s a saas product we can add in things that people value at a high level. So if there are certain data points that you want to see or or that somebody wants to see we can show that to them and or we can aggregate that for them.

21:27.97
vigorbranding
A.

21:31.86
Gregory Don Nasser
In order for them to see that and then you know the the growth brands they have deployed patterns. So then it becomes a question of well how do you want to? How do you want to leverage those patterns and what within those patterns is important to you that maybe your stores that have a higher check average. Maybe your stores that have have a higher amount of. Foot traffic. Maybe your stores that have a more transactional data or drive through data. You know what is it? That’s important within those so it’s a very interesting question Joseph for sure.

22:00.45
vigorbranding
Yeah, so that’s actually great. Um, thinking about that full system. So Let’s talk about some of the categories of data that that bor can display on the full The full report. Let’s talk about that full system Navigator I think you called it? Um, and and. How do you begin?? How did you begin to identify what categories need to be showed to potential users of the system and then how did you find the data sources without you know, tipping your your hand or anything but just high level right.

22:29.92
Gregory Don Nasser
Yeah, sure for sure I mean so you know I’ll just kind of give you a few of the channels I mean Poi Data Pos Data Mobility Data spend data understanding urban planning. So when you look at land use data zoning data etc. I mean all of that’s leveraged and built in so that you can see a study area in or market at a high visibility and then you know you get you get into a lot of the fundamentals. Such as gap analysis and then you know Seo how do people actually search for what they want in any given area you can look at you know concept fitness so how do concepts compare against each other on a value proposition in any market. Ah, but but it’s it’s an it’s a very rich system and we’ve had the luxury to work with some phenomenal data data scientists machine learning experts and high-leve engineers that have built you know something pretty unique and what we get feedback on all the time is how this is.

23:27.65
vigorbranding
A.

23:44.74
Gregory Don Nasser
Solving a lot of pain going into the R and D department specifically.

23:48.13
vigorbranding
Yeah, so you mentioned machine learning now like I said I’m privy to some of the other systems. We’ve either spoken directly with them or our clients have used them so we’ve seen Reports. We’ve had a secondhand interaction. Um I was always a little skeptical with ai artificial intelligence For instance. Um, some claim that and my my head scratcher was always like well we weren’t We. Don’t want artificial Intelligence. We want real intelligence. Um, so without getting too ah too meticulous and too granular the difference between ai and machine learning what what does that.

24:12.66
Gregory Don Nasser
With.

24:23.57
Gregory Don Nasser
Yeah, a a by the way by the way I saw ah I saw the movie I robot for the first by people gold smith for the first man that was good. They he they they knew what was going on I know um so yet machine took Ai.

24:25.65
vigorbranding
In Layman’s terms

24:30.42
vigorbranding
Um, yeah, yeah, they predicted it? Yeah um.

24:43.26
Gregory Don Nasser
Um, wants to predict and machine learning wants to look at patterns and take data that exists and interpret it for future benefit and so our our goal is to really look at that machine learning. Process because we want to be a benefit. We want to take what exists and give it to restaurant tours anyone in the food and beverage business and allow them to see how data can help guide their human intuition. We don’t want to predict ah at a strong level or an Ai level. What they and tell them what they should do. That’s that’s you know I think food and beverage is still passion driven and it’s a creative industry and those of us that are in it have given a life to serving others and so you can’t take that out of the equation but you gotta be able to help people see what has.

25:25.60
vigorbranding
A.

25:40.36
Gregory Don Nasser
The opportunity to succeed given the data. That’s now you know, really attainable.

25:44.74
vigorbranding
Right? Yeah I always get a little leery when it comes to predictive things like it’s 1 thing to be looking at patterns and saying hey this this is something that has a high probability of manifesting whether it’s in in the system that we’re talking about or even you know a few years back I gave a talk on the future of restaurant. You know restaurants and and all that and it was I enjoyed the talk but a lot of it was looking at patterns and saying this is what I’m seeing um but never would I have predicted the impetus or the catalyst for that change. So for instance, you know I’d said as we March forward. At ah, ever growing acceleration. We’re going to see adoption of you know humanless experiences. But what I didn’t say is there’s going to be a pandemic like you know because who would have who would have thought um I also get a little bit larry too because it’s like would ai be able to.

26:33.40
Gregory Don Nasser
Um, my brand.

26:43.91
vigorbranding
Predict something as pivotal as let’s say the the chicken sandwich wars would that ever have been on. Anyone’s radar. Um now. Obviously it started because of some sort of insight or something that somebody saw like a pattern or an open space. Um. But I think Ai can be dangerous because it can make you lazy whereas it seems like machine learning is more like this is the stuff that we’re seeing and we could definitely jump to some presumptions over that and here’s what we think but here’s the information so you can do it too is that is that kind of a good summary.

27:17.39
Gregory Don Nasser
Yeah, absolutely and now given that you know there’s aggregate pos data you know that we’ve built a system on and then you can combine it with what do people looking for and what do people see. As a value product or a cravable product. You can combine all of them to have that at your fingertip essentially and know what people are thinking um and and then you know the other powerpoint here is you can do so historically. You can go back in time and look at trends that have happened and then look at you know the demographic changes and the mobility changes the Seo changes you can look into and see patterns over time of how things happen you know whether it’s the vegan movement movement or filipino food or. Whatever it is. It’s definitely right here at our fingertips. It’s just a matter of us putting our brains together and saying okay how from a data set science approach. Do we want to tackle this.

28:20.92
vigorbranding
Interesting. Yeah and I think what’s even more interesting is is how granular things are getting with regard to actual P mix you know because of the pandemic because of supply chain where we’re seeing shrinking menus more focus and then you add on top of that. Virtual Kitchen movement and and it’s it’s It’s a wild west almost over all over again for restaurant brands seems like born is ah a good solution to help ah tame that beast. Um, let’s let’s change gears for a final question here and this might be the most important question of the entire episode.

28:43.20
Gregory Don Nasser
Yeah.

28:54.00
Gregory Don Nasser
Has marriage.

28:57.44
vigorbranding
If you had 1 final meal and drinks before you left this plane of existence. What would you have and why and it could be homemade. It can be for a restaurant and like the sky’s a lemon here. Yeah.

29:03.54
Gregory Don Nasser
Um, oh that’s ah awesome. Yeah, that’s a tough one. That’s a tough one? Um, so my comfort food is the gray area of Middle Eastern and Mediterranean.

29:20.70
vigorbranding
Um, okay, explain.

29:23.11
Gregory Don Nasser
I’m ah so I’m Lebanese ah, and my grandparents came from beirut. Um in the late eighteen hundreds and so I got to spend a decade my first decade of life with them and I got to see you know the real lebanese food the Mediterranean middle of eastern food.

29:38.54
vigorbranding
Um, yeah.

29:42.57
Gregory Don Nasser
As a kid and so that’s always been my comfort food I love the flavors of it all. But I will say that if I had one last meal I have to go with a latin american barbecue and I’ll tell you why my bet 1 of my best childhood friends is chilean.

29:53.52
vigorbranding
The.

30:01.80
Gregory Don Nasser
And so we grew up having re day pa day which is south american essentially salsa heavy on the vinegar heavy on the garlic tons of cilantro tons more than you know a regular pico de gule but just a phenomenal super acidic salsa.

30:14.12
vigorbranding
Yeah.

30:20.50
Gregory Don Nasser
And all and it’s basically 3 things that they do with the pape ah tons of meat tereso sausages steaks, chickens grill and a fresh loaf of baked baked freshly baked loaf bread so artisan country but warm.

30:34.58
vigorbranding
Um, only.

30:39.31
Gregory Don Nasser
Rip off a piece of the bread takes a meat right? off the grill just slice it little peve right on top. It’s it done just such a great little bite. You know on that side and you know great Great memories with that as well.

30:46.27
vigorbranding
I Love it.

30:54.60
vigorbranding
That’s awesome I don’t know if I’ve ever had the honor and pleasure of actually having that and now it’s definitely on my bucket list of things to try. My mouth is watering actually thinking about it so I will say this and this might be 1 of the most controversial things I’ve ever said on forktails.

31:02.91
Gregory Don Nasser
Um, process of.

31:11.10
vigorbranding
Lebanese hummus is the best hummus in the world and you can fight me on it like hands down those those who know no and I would I would venture to say that if even if people like greumus which is atrocious in my opinion they should. They should just stop making hummus in Greece sorry Greece I love everything else you do.

31:13.60
Gregory Don Nasser
Um I agree on that I agree hundred more.

31:24.64
Gregory Don Nasser
Um, yeah, and that felt that.

31:30.95
vigorbranding
Humus ain’t it. Um, but it’s the Lebanese hummus specifically and I think it’s because of some of the things they add to the hummus and it’s how fine they grind it. It is like butter. It is amazing and if you guys think I’m crazy I I take the hummus challenge man.

31:39.57
Gregory Don Nasser
Um, yeah, yeah.

31:49.30
vigorbranding
Go get some G Greekham is some Israeli hummus you know, get some Arabian hummus and then make sure you get Lebanese hummus and and you will understand what I’m talking about my hummus rant is over bring it on grams. Um.

31:57.28
Gregory Don Nasser
Um, my great. My grandma like my grandma will kiss you right now. Yeah.

32:06.15
vigorbranding
Awesome! Well hey Greg this has been really insightful. It’s awesome. The bo system it just seems wild and and um I do hope people see the value in it and I can’t wait to see what you guys do with it. Um, what’s next for born and then where can they find you.

32:17.13
Gregory Don Nasser
Yeah, so we will be at a handful of conferences this year throughout the United States so if you see us with the table or I may be speaking at a few of them come and say hi love love to break bread and just talk. We are. Focused on being the most powerful restaurant location intelligence company in the United States and we at our core won’t won’t rest on our laurels I think we’re very versatile in what we’re doing and we’re going to continue to adapt and adjust. And we’re going to continue to give companies people in food and beverage a head start and a leg up and the ability to succeed and and our goal you know as a whole is to be a benefit to others and so we’ll continue to be responsible with how we do it face those challenges as they come. And you know we’re around. But if you if you want to check us out http://bornreport.com otherwise I’m on Linkedin if anyone wants to connect but love to talk more and ah Joseph really appreciate you having us on.

33:22.24
vigorbranding
Absolutely man, thanks for making the time and we’ll have all those links in the show notes as well. So you can find Gregory and the Bourne team and yeah and I’ll probably be at some of those shows too. So we’ll connect and hopefully we’ll see some of you listeners out there as well. Thanks so much.