David Youngberg, CEO of Stonefire Grill, and Matt Calabrese, CTO, join Zack Oates to share how a growing brand can scale without losing its connection to guests. With a strong foundation in operations, technology, and hospitality, they offer a clear look at how modern restaurants can balance efficiency with experience while staying true to who they are.

Meeting Guests Where They Are (05:59)

“We want to be available to however the guest chooses.”

Matt explains that guest experience today is about flexibility. Whether it’s dine-in, takeout, catering, or digital ordering, brands must adapt to how guests want to interact rather than forcing a single path.

Why Every Channel Matters (08:09)

“You’re missing an opportunity.”

David emphasizes that even if most revenue comes from dine-in, ignoring other channels limits growth. Expanding access points allows brands to reach new guests and stay competitive.

Catering as a Growth Engine (09:54)

“How can I attract more people?”

Stonefire Grill uses catering as a way to introduce the brand to entirely new audiences. It acts as both a revenue driver and a powerful marketing channel.

Let Guest Feedback Guide the Strategy (12:02)

“My guests are telling me exactly what I need to be doing.”

Matt shares how direct guest feedback removes guesswork. Instead of relying on assumptions, the team uses real input to shape priorities and improvements.

Speed of Response Builds Trust (14:51)

“I can’t believe someone reached out to me.”

David highlights how fast response times transform guest perception. Quick follow up shows care and creates a stronger emotional connection with the brand.

Consistency Creates Loyalty (18:08)

“That provides the trust to the guests.”

At the core of growth is consistency. Delivering the same quality, service, and hospitality every time builds trust, which ultimately drives long-term loyalty.

Links:

https://www.linkedin.com/in/dyoungberg/

https://www.linkedin.com/in/matt-calabrese-5657252/

https://www.linkedin.com/company/stonefire-grill-inc/

https://www.stonefiregrill.com/

Transcript

00:00:00:12 – 00:00:24:01

Zack Oates

Welcome to another edition of Give an Ovation, the Restaurant Guest Experience podcast. I’m your host, Zack Oates, and each week I chat with industry experts to uncover their strategies and tactics to help you create a five star guest experience. This podcast is powered by ovation, the feedback and operations platform built for multi-unit restaurants. Learn what’s actually happening in your restaurants and exactly how to improve while driving revenue.

00:00:24:02 – 00:00:50:05

Zack Oates

Learn more at ovation up.com. Now grab a seat and buckle up because we got a twofer today. We got Matt Caleb Reeves, a lifelong hospitality tech genius who apparently likes to flirt with finance. Although we don’t want to tell his full time job that he’s currently the CTO of Stone Fire Grill and David Youngberg. And even though this guy looks like he’s 30, he’s actually spent 30 years in restaurants despite having five kids, he could look like that.

00:00:50:05 – 00:01:05:21

Zack Oates

I don’t know how that’s possible. Maybe it’s because he does Iron Man. I don’t know, but you know, five kids in Utah, we call that the starter pack. But, he’s not from here, but he’d fit in quite well. He was a VP of ops at BJ’s for almost 23 years and thought to himself, you know, this is too easy.

00:01:05:22 – 00:01:18:01

Zack Oates

I’m gonna. So three years ago, he took over as a CEO of Stone Fire Grill because he wanted to challenge because that sounds like VP of ops. That’s too easy. Anyway, David and Matt, welcome to the podcast, fellas.

00:01:18:03 – 00:01:20:22

David Youngberg

Thank you Zach. Thanks very much, Alex.

00:01:20:24 – 00:01:30:09

Zack Oates

So for those who aren’t familiar with Stone fire, who haven’t had the privilege to go and try it out, can you give us a little bit of a flavor of what is stone fire?

00:01:30:11 – 00:01:54:09

David Youngberg

All right. Look. 26 year old brand, now founded in 2000. We are mostly from scratch. We specialize in proteins, tri tip chicken ribs. But we’ve got an extensive line of salads, pizzas, pastas. We really pursue catering. Catering as more than 20% of our business. Our team we talked about how great our teams are. Catering is just phenomenal for us and we have fantastic teams.

00:01:54:09 – 00:02:03:21

David Youngberg

We just this last week fed 5500 people in 45 minutes flat. So that’s that’s the power of our catering. And

00:02:03:23 – 00:02:08:06

Zack Oates

What did you do? Just like throw hamburgers out to, like, a big audience? Like. That’s crazy.

00:02:08:07 – 00:02:25:22

David Youngberg

No, this is this is full set up buffets, and we’re serving it. If I do, we do each and every year, at Grace church up in Sunland, and they bring in 5500 religious leaders from all over the world. And every single year we feed them. They’re a great partner to us. And it’s one of those things where we could do ten more of these.

00:02:25:22 – 00:02:46:24

David Youngberg

We just love doing them. I call ourselves premium fast casual because we’ve got large, expansive restaurants, big dining areas. So with our partner toast, we have handhelds where we can sell beer and our, I call it world famous carrot cake and cheesecake to our guests and, you know, an additional appetizer or whatever it is. But we will grab plates for you.

00:02:47:03 – 00:02:52:09

David Youngberg

We just have a very expand service level, kind of hospitality level and fast casual.

00:02:52:11 – 00:03:09:14

Zack Oates

And what was it that kind of drew you over to the stone fire? Because, I mean, obviously you seemed like looking at your LinkedIn seem like things are pretty comfortable. I mean, like, almost like I said, I was 23 years at BJ’s. He kind of, I guess you were in your routine and like, you could have probably had the rest of your great career there.

00:03:09:17 – 00:03:12:08

Zack Oates

What was it that attracted you to come over to Stone fire.

00:03:12:10 – 00:03:33:15

David Youngberg

Vault your hundred percent, right. BJ’s is an incredible company, and they gave me so many tools and I worked with so many amazing people. And yeah, actually there was no sense for me to leave. But when I got the call and I was a fan of Stone fire, was a guest of Stone fire. Amazingly enough, we at BJ’s, there’s a stone fire very close to us, so we would cater stone fire on radio.

00:03:33:15 – 00:03:51:00

David Youngberg

And it’s funny, literally the weekend before I got the call about the opportunity, I was at a friend’s house and it was his wife 40th birthday, and he had catered some fire grills. So it’s just it was and like I said, it just being over here at Stone fire, it reminds me of I got to BJ’s when there was 15 restaurants.

00:03:51:00 – 00:04:06:19

David Youngberg

So it reminds me of BJ’s at that size. We have 13 at Stone fire, so it just seemed like a wonderful opportunity. I’ve never looked back. You know, I think one of the one of the first people I met was Matt, again, what you said about his finance and his tech career, and that’s how it was sold to me that he.

00:04:06:19 – 00:04:25:19

David Youngberg

Well, he used to run finance for the company, but then we hire a new CFO and we moved him over to tech. And quite honestly, he is one of the best executives that I’ve ever worked with because of the fact that he has that multi-level experience, like he understands both sides of it. So he is a tech geek, but he also is incredible in finance.

00:04:25:21 – 00:04:44:08

Zack Oates

And Matt, I think that in case that you’re not able to walk out of your office after this, not only I do, I think that, you know, he’s seen this great finance background, tech background, but you have a really solid understanding of the guest experience. And like, seems like you put the guest first in everything. And so I’d love to get your take on the guest experience.

00:04:44:08 – 00:04:52:09

Zack Oates

And what do you think is important about that. And both from looking at your background in understanding finance, tech and the guest experience.

00:04:52:11 – 00:04:57:00

Matt Calabrese

Yeah, absolutely. And Dave, thank you for the very kind words there as well.

00:04:57:02 – 00:05:01:00

Zack Oates

And now he’s on the record. Matt. Now it’s officially over. Exactly.

00:05:01:04 – 00:05:18:15

Matt Calabrese

Yeah, a lot to live up to now, but yeah, I mean, I started my career in operation since I was 15. I been, you know, front of House busser bar, back working kitchens, worked in management. So when I, you know, when I was graduating college, my main goal was I’m getting out a restaurant, you know, I’m going to go get a, you know, a career.

00:05:18:15 – 00:05:41:01

Matt Calabrese

And I was fortunate enough to have a great, a great leader who kept me in the restaurant space, moved me into finance and accounting and it’s been yeah, I couldn’t imagine ever doing anything else. I think where everything’s going right now, especially in technology, people are used to having of what they want. Now, everything, you know, media is consumed in small bites.

00:05:41:01 – 00:05:59:08

Matt Calabrese

Everything is I’ve got everything I need in, you know, in the device in my pocket. And I think as I looked at the guest experience, I never want to replace the human interaction technology does not, you know, is not here to replace what our teams are doing in the restaurants. It’s there. It’s there to enhance. And I think you know, kind of boil it down.

00:05:59:08 – 00:06:22:13

Matt Calabrese

It’s really about meeting the guests where they are, you know, how do you guys want to interact with Stone Fire Grill? How do they want to order? How do they want to leave a feedback? How do they want to, you know, how do they want to communicate with us? And, you know, given our business that they’ve talked about where we are more off premise than we are on premise, that we do have large dining rooms like we have, you know, we have three main components dine in, take out.

00:06:22:14 – 00:06:41:18

Matt Calabrese

Catering for us would be, you know, our third party delivery is really looking at, you know, if a guest wants to place an order online. Yeah. If they want to call us and place an order. I was surprised the last time I looked it up. We still have. In some restaurants, 50% of our takeout orders are still phoned into our restaurants.

00:06:41:20 – 00:07:00:08

Matt Calabrese

No way. This is online. It’s crazy. So it’s, you know, we’re looking at kiosks this year, which, you know, I would say maybe a little bit behind on the kiosk front, but we are, you know, we are getting some into a couple restaurants this year to test out. But my goal is always I don’t want to pigeonhole guests into 1 or 2 ways of interacting.

00:07:00:08 – 00:07:05:23

Matt Calabrese

The stone fire ants, we want to be available to, however the guest chooses to want to interact with us.

00:07:06:00 – 00:07:30:19

Zack Oates

Yeah. And I think that that’s and by the way, now things make a lot of sense of you actually came from the operations because I would love the SOP for your hair. You’ve got to have some kind of something that you’ve got pinned up on your wall. But I think that that is so important to think about, because we think about that often about the guest channel and how do you optimize every guest channel to be a good experience.

00:07:30:21 – 00:07:52:07

Zack Oates

And it’s easy to think about optimizing the in-store experience, but with your brand being so off prem, obviously you have to think about that. What advice would you give to people who are saying, hey, I’d like, good for you guys. We’re 80%, 90% dine in. I can’t afford to focus on that other 10% who, like, they’re not in the restaurant.

00:07:52:12 – 00:07:54:16

Zack Oates

What would you say to them, David?

00:07:54:18 – 00:08:09:07

David Youngberg

I would say you have to. I would say that there, you know, again, what Matt said. We want to meet our guests, however they want to use us. When I brought up kiosk, some people thought, oh, we’re going to cut labor. I’m like, no, I want the kiosk there so that if a guest wants to use it, they can use it.

00:08:09:12 – 00:08:29:08

David Youngberg

You know, some 25 or 30 year old or 40 year old is going to just walk over and punch you in the kiosk. There are people that want to go up and interact, and they just want to place an order like that. We as Matt says, we want to meet the guest where they want to be. So I would say explore every channel possible because you’re missing an opportunity if you’re focused on the only thing that you do.

00:08:29:08 – 00:08:38:12

David Youngberg

And this is kind of always how we’ve done it. Yeah, you’re going to you’re going to fall behind. You’ve got to look outward and just go and really understand your guest and look for more.

00:08:38:14 – 00:09:00:08

Zack Oates

Yeah, I love that. And one thing I just got to like double click on because that 20% catering is really impressive. I mean that’s like that’s a lot. What advice would you give to restaurateurs who are trying to increase their catering? Because, you know, right now there’s people I know like crumbs I don’t know Kelly Grogan. Like she’s out there really pushing for catering.

00:09:00:08 – 00:09:17:03

Zack Oates

And Earl Tartick, who, you know, he’s like pretty much the godfather of Off Prem. And as we think about restaurants getting to at least double digit percentage, you guys are at 20. What advice do you have for those people who are trying to figure out how do we increase our catering programs?

00:09:17:05 – 00:09:22:07

David Youngberg

Don’t do it. Leave it all to us. No, just carry 13 restaurants.

00:09:22:07 – 00:09:25:11

Zack Oates

I mean, for all of America. Let’s go.

00:09:25:13 – 00:09:27:00

David Youngberg

At least all of Southern California.

00:09:27:03 – 00:09:28:05

Zack Oates

Yeah. No, I.

00:09:28:06 – 00:09:54:21

David Youngberg

Think it’s such a differentiator. There’s so much that you can do within your four walls. Right? And even I count takeout as being within your four walls, because someone’s going to come pick it up and margin third party and so forth. But to be able to have a channel I look at it is how many guests do we touch that have never known about Stone fire because they’re going over someone’s house to a party, or they’re going to a wedding reception or they’re going somewhere where they’ve never heard of stone fire.

00:09:55:02 – 00:10:11:19

David Youngberg

And, we actually we did these town halls with all of our people and our caterers said, hey, you know what? We have so many people that walk up to us and say, where’s this from? Because our two members really don’t have anything on them underneath their aprons. It has the stone fire logo, but now we’ve kind of changed that all around.

00:10:11:19 – 00:10:33:06

David Youngberg

And so we have our logos more present and on their uniforms and so forth, and take out menus and everything. But I would say you attract new guests, you attract people that maybe don’t know anything about you. Friends that are traveling in from another town or another city and then seeing your food. It’s a great guess builder, but I just believe you have to just look at your portfolio products and I’ll just say products.

00:10:33:06 – 00:10:34:09

David Youngberg

My goodness.

00:10:34:11 – 00:10:42:10

Zack Oates

Sorry. Wait, can we take it? Let’s take a real big bite though, right? While we’re at it. That’s that’s amazing.

00:10:42:12 – 00:10:54:13

David Youngberg

Take your portfolio of your menu and look at it and say, how can I attract more guests? How can I attract more people? How can I enhance my brand and get out there? And that’s just a big arm that catering provides.

00:10:54:15 – 00:11:18:01

Zack Oates

Well, and one thing I will say that we’re seeing some customers do is they actually will have signs. They’ll say, hey, how do you enjoy your catering? Answer two questions to get $5 off your order from Stone fire. And so just as certain restaurants are using ovation to convert third party to first party, there’s also people that are really leaning in to that guest acquisition through catering because it is it’s another marketing channel.

00:11:18:03 – 00:11:41:12

Zack Oates

But if you get them to, you know, you give them $5 off your next order. Typically, what we find is that if your average ticket is, call it 27 and you give them $5 off, then the average ticket isn’t going to be 32, but it’s actually going to be like 35. And so you’re able to increase the average ticket, you’re not losing money, and people are going to come in and try you out.

00:11:41:14 – 00:12:02:22

Zack Oates

And what better way then it’s like they’re paying to get that sample. And so it’s like, that’s awesome. Yeah, I love that. And from a tech perspective, Matt, as you’re looking at the guest experience, are there any tactics that you’ve seen that people should watch out for that detracts from the experience or things that adds to the experience?

00:12:02:24 – 00:12:20:20

Matt Calabrese

So I would say, and not to be too on the nose here, but ovation has been a game changer for my department. It’s been a game changer for, you know, for our operations. But we’re at a great size where I can still get all of the wind back alerts on my site. I’ve got the app set up.

00:12:20:20 – 00:12:37:24

Matt Calabrese

I’m seeing everything that comes through. I’ve had examples of where I’ve seen alerts come through, and before the general manager can respond, I can see that, oh, this there’s an issue on our online ordering site. Let me fix that. Let me send the GM a note through ovation and let her know that, hey, can we fix this now?

00:12:37:24 – 00:13:01:19

Matt Calabrese

She can. You know, now she doesn’t have to open a ticket. It’s actually saved us some time, of having, you know, having a back and forth there, which has been great, but it’s also helping put it a little bit more in the forefront of the guest experience and being involved there. And I think as well, it’s say, I’ve never seen anything in my career where we’ve had been able to have such a direct conversation with our guests.

00:13:01:23 – 00:13:25:15

Matt Calabrese

And to me, as I’ve started to look at the feedback coming in, the communications we’re having with our guests, I’m like, this is our strategic plan right here. Why do I need a strategic planning session? My guests are telling me exactly what I need to be doing every day, and the addition of ovation has just been phenomenal for our ability to influence the guest experience more directly, as well as just plan what our initiatives are.

00:13:25:17 – 00:13:49:05

Zack Oates

I appreciate that, Matt, because that’s the reason that I started ovation was because as a someone who grew up in restaurants, I always felt like there was such a disconnect between me and the guest. And then in my adult years, getting really into restaurants, I would go in there and I’d be like, man, I wish I could tell them that this thing was wrong, but I don’t want to go leave them a bad review and hurt their business.

00:13:49:07 – 00:14:10:08

Zack Oates

And what’s surprising is I’m sure that you’ve seen this as well. Most brands are surprised at how many guests actually want to talk to them, how many guests actually have feedback, and it’s because they care, right? I mean, David, from your perspective, what do you do? Is it does it feel like there’s ever too much feedback, or do you feel like you’re able to kind of suss out what’s going on?

00:14:10:10 – 00:14:34:20

David Youngberg

Well, first off, there’s never too much feedback, never every sentence, every comment that a guest makes, every comment that we get from our team members is like, you can never look away. I agree with Matt’s sentiment. The first weekend we went live, I was the same way I had it set up on my phone and I had all the alerts and my phone was just boo boo boo boo and my wife sitting next to me on the couch, and she’s like, what the hell is happening to your phone?

00:14:34:20 – 00:14:51:08

David Youngberg

And I’m like, oh, ovation alerts. And you’re just going through and looking at everything. And it’s just really been a game changer. Zach. I mean, it really has been incredible, I can tell you. Like, I got to share this little tidbit because I shared it with my team just this last week in quarter for kind of wrapping up the year.

00:14:51:08 – 00:15:15:18

David Youngberg

We were average around like ten hours of response time as a as an all 13 restaurants in the first quarter were at two hours and 52 minutes. Wow. That’s 13 restaurants. Yeah. And our longest was like five hours. And it just it made me feel so great and so many guests say the same thing, a big OMG, I can’t believe someone reached out to me within 10 minutes or 30 minutes or an hour.

00:15:15:23 – 00:15:33:12

David Youngberg

I haven’t heard from its brand in four days or something like that, but it is just as Matt said, we were looking at doing all types of different stuff to kind of understand our guests and man, should we do secret shoppers and should we do this or should we do that? And Matt was like, no, we don’t need to look at the feedback that we’re getting from ovation.

00:15:33:18 – 00:15:55:09

David Youngberg

It’s simply incredible. And our teams are able to see shift by shift how they’re performing. And it really has helped for our directors and our team members and our managers to be able to say, wow, we nailed this shift, look at this. But, oh, you know what? We fell behind. We missed some items. We need to look at our, you know, double check the bags a little bit better.

00:15:55:11 – 00:16:07:05

David Youngberg

But it’s momentum. That’s one of my favorite words momentum. And I think ovation gives us momentum each and every day to understand how we performed it. Just it’s really a game. It’s really been a game changer.

00:16:07:07 – 00:16:29:07

Zack Oates

Well that’s amazing. I love seeing how you all are using the tool and really showing that you care about the guests. I think that’s what matters because at the end of the day, we can’t achieve perfection tomorrow, but we can achieve connection today, right? And that connection allows that guest to say, hey, where am I going to go next for lunch?

00:16:29:07 – 00:16:48:20

Zack Oates

What am I going to do when I want to place a catering order and when they have that trust that even though I know that maybe not every single time, every single day, every single thing is perfect, I know that if I go to Stone fired, they’ve got my back. And so I trust them. And that trust that breeds more than just casual dining.

00:16:48:24 – 00:17:03:03

Zack Oates

That breeds true loyalty. So kudos to you all for not just building this brand, but for building the culture at the brand that pushes to make sure that guests feel seen, feels heard, and feels cared about. Because that’s what it takes nowadays.

00:17:03:05 – 00:17:05:08

David Youngberg

Right? 100% love that.

00:17:05:14 – 00:17:15:01

Zack Oates

Any other last piece of advice that you would give to growing brands, growing fast casual brands who are wondering, how do we make it in this crazy world right now?

00:17:15:03 – 00:17:30:06

David Youngberg

Well, first, I think you have to be authentic. You know, you have to be authentic to your brand. And that’s one of the things that over the past few years of looking as we’ve grown our menu and enhanced the things that we’ve done, we’ve constantly had to go back and say, does this fit into the home of Stone fire?

00:17:30:08 – 00:17:46:23

David Youngberg

Does it meet Stone Fire Grill, or are we stretching too far? And believe me, we’ve stretched with some really cool little menu items and gotten out with some flavors and some tastes and gone with spice because Gen Zers love it, right? We’ve tried some different things, but we also have to look at it and say, does it meet who we are?

00:17:47:03 – 00:18:08:13

David Youngberg

Does it meet the authenticity of the brand? So I think that’s the first thing that you have to do is establish that. And so many brands out there phenomenal. With that right. Understanding exactly who they are. But I think you also have to think of the word limitless. I think limitless if you’re growing a brand, limitless needs to be in your vocabulary because that means you’re not willing to stop at anything.

00:18:08:13 – 00:18:29:02

David Youngberg

I’m I’m going to go beyond every possible channel wall barrier to see what guests are out there. What would they like to see? How would they like to see us, and how can you know? Ultimately, the only way you’re going to grow a brand is to how we grow Stone fire hospitality services. What you do for somebody, hospitality is how you make them feel.

00:18:29:04 – 00:18:47:18

David Youngberg

Be consistent in what you do. Be consistent in your food. Be consistent in how you deliver to your guests, and be consistent how you deliver hospitality. And it’s funny because you said trust. I say if you can nail the hospitality, if you can nail the consistency that provides the trust to the guests, they know that they’re getting that next level right.

00:18:47:18 – 00:19:03:16

David Youngberg

They’re not just getting something provided for them, but we’re caring about the guests consistently. We care even more by making sure that they get everything that they want. How it’s cooked in the bag served the way it’s supposed to be served. And then now we trust that brand. So I think that’s kind of how you build a brand.

00:19:03:18 – 00:19:06:06

Matt Calabrese

Love that oh so powerful.

00:19:06:08 – 00:19:12:04

Zack Oates

Final thought who is someone that deserves an ovation? Who do you guys follow? Who’s someone that we should be celebrating?

00:19:12:06 – 00:19:35:03

Matt Calabrese

And I mean, since we’re on a twofer, I will remind is going to be a quick twofer. But I was really inspired by Zach. You’re I listened you know, recently to the your podcast with Fred and Christina and you were talking about your daily rituals. And that is something I think is incredibly important. Is easier to fall out than you’ll keep with those.

00:19:35:03 – 00:20:02:08

Matt Calabrese

But, you know, it inspired me to, you know, to keep with that. And it is just a great reminder. And I just want to shout out to two folks, Nick Cirillo and Christopher Adams. These were two that started me on my career. So the, you know, the folks that kind of inspired me to stay in the hospitality industry and help me fall in love with it as well as, you know, guided me into the importance of daily rituals and how the you know, how to start your, you know, get it, start your day with intention.

00:20:02:08 – 00:20:20:16

Matt Calabrese

And that I think especially for someone young in my career, right out of college, that’s pretty rare. People just normally want to get you to work and, you know, get you really productive and sit down and do your work. And we’ll talk to you in a few years when, you know, once you’re doing better. But, you know, they really kind of fostered me into this industry and just want to give them a shout out.

00:20:20:16 – 00:20:27:03

Matt Calabrese

Nick still doing great things in Chicago. And Christopher up and up in Seattle. So awesome.

00:20:27:05 – 00:20:46:24

David Youngberg

Awesome. Really quick with mine. Number one, Brianna Valdez, founder of Home State Tacos out here in California. Incredible brand, incredible founder, incredible food. Go pick up their tortillas on a regular basis so I can just bring them home. And they’re amazing. And I do have to give a shout out to Gray Levin, previous CFO, president and CEO of BJ’s restaurants.

00:20:47:01 – 00:20:58:10

David Youngberg

Greg and I worked together 15 plus years, and he just took over as CEO of Starboard Chicken. So I’m really excited to see how he grew BJ’s to 200 restaurants. Can’t wait to see what he does to starboard.

00:20:58:12 – 00:20:59:07

Zack Oates

That’s amazing. Yeah.

00:20:59:07 – 00:21:00:03

David Youngberg

And smart people.

00:21:00:03 – 00:21:07:13

Zack Oates

Great brand great people over there. So awesome. Well David, how do people find and follow you in stone fire.

00:21:07:15 – 00:21:18:04

David Youngberg

Dot Stone Fire grill.com or on LinkedIn? I think that’s on LinkedIn. Instagram. I mean we’re out there. So you want to connect, connect with us. We love talking to hospitality. We love talking restaurants.

00:21:18:06 – 00:21:26:00

Zack Oates

Awesome. Well, for giving us a double portion of wisdom and how to build an incredible brand, today’s ovation goes to both of you. Thank you for joining us and giving ovation.

00:21:26:04 – 00:21:27:06

David Youngberg

Zach, thank you very much.

00:21:27:09 – 00:21:51:09

Zack Oates

Thank you very much. Thanks for joining us today. If you like this episode, leave us a review on Apple Podcasts or your favorite place to listen. We’re all about feedback here. Again, this episode was sponsored by ovation, a two question, SMS based, actionable guest feedback platform built for multi-unit restaurants. If you’d like to learn how we can help you measure and create a better guest experience, visit us at ovation up.com.