Danielle Mahon, founder and CEO of Topsail Steamer, joins Zack Oates to share the story behind a seafood concept that blends convenience, connection, and hospitality. What began as a simple idea during a family trip has grown into a franchising brand with national exposure and distribution through Goldbelly. Danielle explains how a simple business model and a focus on guest experience helped turn Topsail Steamer into a scalable restaurant concept.

The Idea Behind the Steam Pot Concept (01:42)

“So essentially what we do is we build in a single use pot a seafood steam pot.”

Danielle describes how Topsail Steamer creates ready to cook seafood steam pots layered with vegetables, seafood, and seasonings. Guests take the pot home, add water or beer, and cook the meal together around the table. The concept focuses on convenience while still preserving the shared experience that makes seafood boils so memorable.

Recognizing a Scalable Opportunity (04:47)

“This concept works and customers really loved it.”

After opening the first location in 2017, Danielle quickly realized that the concept resonated with guests. The simplicity of the model and the strong customer response made expansion possible. Early growth across North Carolina and New Jersey helped validate the idea and set the stage for franchising.

Choosing Franchising Over Investors (05:46)

“It was the potential to partner with other like minded entrepreneurs.”

When it came time to grow, Danielle had to decide between raising capital or franchising the business. She ultimately chose franchising because it allowed her to partner with entrepreneurs who wanted to build their own businesses while expanding the brand into new markets.

The Shark Tank Experience (07:01)

“I just thought wouldn’t it be wonderful if I could explain it on national television.”

Danielle applied to Shark Tank to build awareness for a concept that required customer education. Although she secured an on air deal during the episode, the partnership ultimately did not move forward after filming. Even so, the exposure brought massive brand recognition and opened new opportunities for growth.

Expanding Through Goldbelly (11:36)

“It was a lifeline.”

Topsail Steamer began shipping nationwide through Goldbelly just before the pandemic. The partnership allowed customers across the country to experience the concept at home. The exposure helped the brand build a national customer base and introduced the steam pot experience to new audiences.

Designing the Guest Experience (15:49)

“For me it’s how you make the customer feel.”

Danielle emphasizes that guest experience goes beyond the food itself. Every interaction, from the menu design to the customer conversation at the counter, should reinforce the feeling of a premium experience. By focusing on how customers feel before they even take their first bite, restaurants can create lasting loyalty.

Links:

https://www.linkedin.com/in/daniellemahon-961b4a11/

https://www.linkedin.com/company/topsailsteamer/

https://topsailsteamer.com/

Transcript

00:00:00:08 – 00:00:25:24

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.

00:00:26:01 – 00:00:45:12

Zack Oates

Learn more at ovation up.com. And today I’m so excited because we have someone who I get a chance to hear her speak live and was blown away by her story and what she’s accomplished. And in looking more into her background and more into her brand, I was even more impressed since I was like, we got to have her on.

00:00:45:12 – 00:01:17:13

Zack Oates

Danielle Mahon, the founder and CEO of Topsail Steamer, which is spelled like Topsail Steamer and steamer, not plural, but pronounced topsail after the island. And by the way, if you get to the end of this podcast and you’re like, wow, Danielle is like, really good at media and she’s like, just no stranger to the microphone. That is true because in fact, she’s one of the very few restaurateurs who has brought her brand onto shark Tank, which is amazing and very challenging to do for F and B.

00:01:17:13 – 00:01:20:08

Zack Oates

So Danielle, welcome to the podcast.

00:01:20:10 – 00:01:25:05

Danielle Mahon

Wow, thank you so much Zach. That is quite a welcome. I really appreciate it.

00:01:25:07 – 00:01:34:12

Zack Oates

Well, it’s easy when, you know, there’s a lot of impressive things to say. So Danielle, for those who aren’t familiar with topsail steamers, sorry, I always want to say steamers.

00:01:34:12 – 00:01:37:04

Danielle Mahon

Everybody does. Everybody does.

00:01:37:06 – 00:01:42:08

Zack Oates

So steamer singular talk to us about what that concept is.

00:01:42:10 – 00:02:10:08

Danielle Mahon

Yeah. So a topsail steamer, we make a seafood steam pots for our customers to take home and steam and eat at home. So think of like a low country boil or crab bake clambake. So essentially what we do is we build in a single use pot a seafood steam pot. It starts with fresh vegetables, corn, potatoes. And then we layer in all types of fresh seafood shrimp, crab, clams, oysters, lobster tail.

00:02:10:08 – 00:02:32:12

Danielle Mahon

You get to pick your one of our four homemade seasonings. And then you actually take the bucket home. You pour in two bucks a water or beer, cook it on your stovetop, roll out the brown paper that we give to you, and then just spill it on the table. And it’s really meant to sit around with friends and family and enjoy a nice, fun, great meal with lots of connection.

00:02:32:14 – 00:02:34:21

Zack Oates

And how did you come up with this concept?

00:02:34:23 – 00:02:57:22

Danielle Mahon

So the actual idea for me sparked when I was on a girls weekend with my mom and my sister. We were in the Outer Banks and it was actually off season, and we were having lunch at a full service restaurant, and I noticed there was a stream of people coming in and they had a takeout counter. And what this restaurant was doing is they were making, if you remember, in the black and white enamel lobster pots, they were building low country boilers for customers to take home.

00:02:57:22 – 00:03:14:16

Danielle Mahon

They would pick it up and then bring the pot back the next day. For me, that’s when the light bulb went off for a few reasons. Number one, we had a home in Topsail Island, and one of the our favorite things to do was when we had either friends or family, was to go to the seafood market, get seafood, and spend the night doing the same thing.

00:03:14:16 – 00:03:35:17

Danielle Mahon

And so I knew that that was just something that I love to do. That was very common, and that sometimes it was a little inconvenient. Right? You got to go for different stores. Maybe you’re a little unsure about how to cook the seafood. Maybe you don’t want to go through all that preparation when I first saw it, I thought, I think that can be something without a full service restaurant or without a seafood market.

00:03:35:19 – 00:03:38:05

Danielle Mahon

It’s a concept that could stand on its own. So.

00:03:38:07 – 00:03:58:05

Zack Oates

I mean, and what a cool concept, because just when I heard about it, it just never even occurred to me. It was like, oh yeah, like that makes total sense. And why doesn’t that exist? Because it looks so fun and it’s such a community, like a fun way to eat dinner as a family or as a group. And it’s amazing that you were able to do that.

00:03:58:05 – 00:04:00:10

Zack Oates

And because when did you start Topsail Steamer?

00:04:00:12 – 00:04:08:17

Danielle Mahon

So I opened the first location in March of 2017. So we’re just coming up on our ninth anniversary.

00:04:08:19 – 00:04:09:18

Zack Oates

Oh wow.

00:04:09:20 – 00:04:19:23

Danielle Mahon

Yep. So and right here I’m coming to you today live from Topsail Island. And this is where our flagship, our first store is. Yeah. And we’re just about to be nine.

00:04:20:03 – 00:04:24:09

Zack Oates

Yeah. And is everything to go or do you have the dining as well.

00:04:24:11 – 00:04:37:18

Danielle Mahon

No. Because we don’t cook anything. There’s nothing that we cook. That’s also what’s beautiful when you’re thinking about a multi-unit restaurant or just, you know, going into this, this concept itself, there is no cooking. So our back of the house is full of fridges and sinks, essentially.

00:04:37:20 – 00:04:40:18

Zack Oates

Wow. That’s amazing. And you’re franchising now as well.

00:04:40:20 – 00:04:41:10

Danielle Mahon

Yeah, yeah.

00:04:41:10 – 00:04:47:06

Zack Oates

What was the thought process on like, hey, do we grow this organically or do we franchise it? How did you come to the franchise concept?

00:04:47:08 – 00:05:06:12

Danielle Mahon

Yeah. So it’s an interesting, you know, way we got here initially, we saw pretty quickly that this concept works and that customers really loved it. Right. And so initially we thought, okay, well where can we expand. Where’s the opportunity. And again we just were seeing that there was so many places and tons of opportunity. So I opened another store in North Carolina.

00:05:06:12 – 00:05:24:20

Danielle Mahon

I’m originally from new Jersey, so I spent my summers at the Jersey shore. So I went from North Carolina to New Jersey because I just knew those markets so well. Opened up a few there, and then again, we just saw the opportunity for us to expand. And so it’s that point I had to make the decision because I really had bootstrapped it from the beginning.

00:05:24:22 – 00:05:46:08

Danielle Mahon

You know, I’m a late in life entrepreneur. I was in corporate America. I took the jump with the idea, but I still had two kids in college, and I quit my job to do this. So we needed capital at that point to continue building brick and mortar stores. So yeah, there’s really two routes. At that point. You either start looking for investors or private equity that route, or you take a look at franchising.

00:05:46:08 – 00:06:06:15

Danielle Mahon

And initially I had a bias to franchising based on no fact at all, just some of those things that people think about when they hear, oh, franchising. But what I really discovered along the way was and what I loved about it, what it was, it was the potential to be able to partner with other like minded entrepreneurs like me who wanted to build a business, just maybe didn’t have the right idea.

00:06:06:15 – 00:06:24:13

Danielle Mahon

And so that really just aligned with me and who I am and how I wanted to grow the business. So that’s when we decided to go into franchising. And then once we were in that process, we realized that the elements of the business model were just so well suited to scale through for franchising, because it’s a very simple model.

00:06:24:15 – 00:06:42:00

Zack Oates

Yeah. And speaking of like the funding and desire to go out there, tell us about the journey of going onto Shark Tank. Like because, you know, I’ve had actually three friends who have been on Shark Tank and not had their episodes aired, and I’ve had four friends who have been on Shark Tank and had their episodes there. It’s a pretty big jump and it’s a big risk.

00:06:42:00 – 00:07:01:04

Zack Oates

It’s a big time investment. It’s a big stressor to prep for it, and then you’re not even guaranteed to get on it. And then even if you get a deal, quote unquote, only half of those deals actually happen. So it’s a big, long process. But talk to me about your journey. Like how did you decide Shark Tank was the right move for you and what was that like?

00:07:01:06 – 00:07:20:04

Danielle Mahon

Yeah. So I knew that as we were expanding through franchising, that one of the obstacles that we had were that not only were we an unknown brand, which all new brands face that, but we were also I was kind of creating a category, right? We were there was nobody else doing what we’re doing. So there was a customer education.

00:07:20:10 – 00:07:37:15

Danielle Mahon

We not only had to tell you who we were, we did tell you what we did and how we did it. And there was an obstacle that they knew that our franchisees would face when entering new markets. So I thought, well, how do we get that out there? And I just thought, well, wouldn’t it be wonderful if I could explain it and talk about it on national television?

00:07:37:20 – 00:07:58:10

Danielle Mahon

So I just one day I went on my computer and I was like, okay, I’m just going to apply to Shark Tank. So I applied and about 40, they get about 4000 applicants per season. So I was really surprised when I got the call. And then I got the second call on the third call. And as I’m sure you probably know from your experience with your friends, it is a long and involved process.

00:07:58:10 – 00:08:20:01

Danielle Mahon

And it starts with interviews and videos and financials and due diligence. Like so much into the business model and business plans. And then you have to decide what’s going to be on stage and you have to send it out there. And all along, never knowing if you’re actually going to even get the call to film. And so for me, I started in January.

00:08:20:01 – 00:08:40:23

Danielle Mahon

I finally got the call in the end of May that I’d be filming in June, and I got a chance to fly out to LA and film, and it was an amazing experience. I mean, yes, so much stress because now you realize, oh my gosh, I’m going to be on national TV talking about my business. I want to make sure I know everything.

00:08:40:23 – 00:08:52:22

Danielle Mahon

I want to answer every question. I want to know every, you know. So for me, there was a lot of preparation, but it was amazing. It was really an incredible experience. They were wonderful.

00:08:53:02 – 00:08:56:13

Zack Oates

And you did get a deal with Laurie and Todd, right?

00:08:56:13 – 00:09:15:15

Danielle Mahon

And they don’t even know who your sharks are. But until about the day before. And so Todd Graves from Raising Cane’s was it was his first day. He was a guest shark, and he initially offered me a deal. And then Laurie asked if she could go in on the deal. So I took the deal with two sharks and no shark went out at all during the whole thing, which was really fun.

00:09:15:15 – 00:09:22:20

Danielle Mahon

They all loved it, which that’s super cool and and validation and all of that. Like me, you couldn’t have asked for more. That’s something I could have asked for better.

00:09:22:24 – 00:09:28:10

Zack Oates

And there and I know and by the way, that deal didn’t end up going through. Or is that not public?

00:09:28:12 – 00:09:48:04

Danielle Mahon

It did. I know it’s public. Yeah. So you’re exactly right. And in fact, it’s even less than 50% that actually do go through. So after the show then it really does turn into due diligence. You know, it turns into an, you know, an investment deal. And so ultimately and it’s the decision on both sides whether to move forward or not.

00:09:48:06 – 00:09:56:11

Danielle Mahon

And ultimately I can say we just really weren’t aligned on how we would grow. And so we just decided that it it didn’t make sense.

00:09:56:11 – 00:10:06:09

Zack Oates

Well, especially I mean, Todd, you know, his perspective on Raising Cane’s, I mean, he spent about what, like $4 quintillion buying back all the franchises. And so.

00:10:06:11 – 00:10:11:05

Danielle Mahon

He, you know, he is not a fan of the franchise model. That is correct. Yeah.

00:10:11:07 – 00:10:23:23

Zack Oates

Yeah. But I do know a couple of people that are retired now for life because of Todd being back there, Raising Cane’s location. So anyway, there’s a bunch of people who did well and Todd’s not doing too bad himself, so.

00:10:24:01 – 00:10:24:10

Danielle Mahon

I think.

00:10:24:10 – 00:10:24:23

Zack Oates

It works out.

00:10:24:24 – 00:10:43:11

Danielle Mahon

And it opened the door for me to not only did it open so many doors in the exposure and all of that, and marketing and exposure and validation that, you know, any, any young brand could just dream of, I’ve also been able to meet people along the way, like Kathleen Wood, who formerly worked for Raising Cane’s, who is working with us as a growth advisor.

00:10:43:11 – 00:10:49:20

Danielle Mahon

So it’s really opened up a lot of different doors for me in terms of opportunity and growth for that.

00:10:49:22 – 00:11:12:21

Zack Oates

And and obviously there was a huge spike. I mean, I’ve read upwards of like 500% increase in orders and tens of thousands of new people hitting the website. And then I do want to talk about the another phase of this journey, which is Goldbelly. Yeah. Now, Goldbelly, what a fascinating concept. And what you do, it seems to lend itself really well to that.

00:11:12:23 – 00:11:18:04

Zack Oates

Obviously just got to have the seafood frozen, I’m assuming when you get it right now.

00:11:18:04 – 00:11:27:16

Danielle Mahon

Actually it’s served fresh. We it’s all served overnight with gel packs. It layered in. Yeah. Pot. Yeah, yeah. So it’s so it’ll it’ll keep the temperature for 48 hours.

00:11:27:16 – 00:11:35:23

Zack Oates

And how do you recommend goldbelly. Like, do you like it? Do not like it. I don’t know if you’re allowed to, like, publicly say oh what’s what’s your personal opinion.

00:11:36:00 – 00:11:49:18

Danielle Mahon

It called that it was a lifeline. And they’ve been an amazing partner because we started with Goldbelly at a time when we first opened. We get hit by hurricanes here on the coast. I only had two locations. We knew there was going to be an issue with people getting down here, and I had to figure out if people couldn’t get here.

00:11:49:18 – 00:12:08:24

Danielle Mahon

I was going to get my pot to them, and I started figuring out how to ship it on my own. And then I saw Goldbelly and I thought, oh my gosh. And they were created specifically for normal pop shops, niche food in in regional places to be able to have the ability to ship nationwide because they would handle all the logistics, the marketing, the customer service, all of that.

00:12:08:24 – 00:12:27:15

Danielle Mahon

So they were wonderful, and we wound up signing up with them and going on board with them right in February of 2020. So as you can imagine, right before everything closed for Covid. So, I mean, it was just enormous for us during those years because people couldn’t go to restaurants. So they were ordering from Goldbelly and it was really fantastic for us.

00:12:27:19 – 00:12:42:19

Danielle Mahon

But what we saw too, is we gained a lot of customers and we kept them because we’ve never seen the numbers really dip that much, right? Oh, interesting. For us, it really gave us this small period of time to have exposure to. So many more people. To introduce of steam to.

00:12:42:21 – 00:13:08:10

Zack Oates

That is amazing, because when I and you know, Goldbelly, obviously when people go on to Goldbelly, they’re expecting that it’s going to be a little bit more expensive, right? And when I order bagels from places in new Jersey, or like when I order nuggets from Garden Catering in New Jersey, like, or Connecticut like, these are the things that I get in there and I’m like, I want this so badly that I will pay what it takes to get it.

00:13:08:12 – 00:13:18:22

Zack Oates

And I understand it’s going to be a little bit more. Do you find that those consumers are they repeat customers, or is it kind of like an occasion, a buy a one to the not again.

00:13:18:24 – 00:13:27:04

Danielle Mahon

So we really have a combination. We have super customers, a lot of repeat customers. We find that people love to gift topsail steamer.

00:13:27:06 – 00:13:28:05

Zack Oates

Oh yeah.

00:13:28:06 – 00:13:35:08

Danielle Mahon

Because it’s a unique gift. It’s fun. So for us, the holidays and gifting is really, really big for Goldbelly.

00:13:35:10 – 00:13:57:06

Zack Oates

I love that. Yeah, but I will say for everyone out there, be careful about gifting Goldbelly I one time had someone gift me Goldbelly and it got delivered to my house the day after I went on vacation and I didn’t know about it, and it sat on my front porch for four days. And then I came home to just like an absolute mess.

00:13:57:06 – 00:14:06:22

Zack Oates

And I was so sad. But I mean, obviously I didn’t tell them. I just expressed incredible gratitude because they were just trying to surprise me with that.

00:14:06:24 – 00:14:17:08

Danielle Mahon

We but we learned that lesson in the beginning. So authentic. So there’s something in the process now, if you’re gifting it, the recipient can pick the date they’d like to receive a perishable.

00:14:17:10 – 00:14:20:02

Zack Oates

Yes, that’s the way to do it. I love that they.

00:14:20:02 – 00:14:23:20

Danielle Mahon

Know it, but they’re receiving a perishable gift and they can pick the date.

00:14:23:22 – 00:14:40:09

Zack Oates

I love how you make it all inclusive too, because if you go to Goldbelly and you guys should go to Goldbelly and check out their listings, it’s like there’s lobster claw crackers, there’s hammers, there’s I mean, like you make it a fun experience, not just like, hey, here’s this bucket of seafood. Now figure out how to eat it.

00:14:40:10 – 00:14:47:20

Zack Oates

You make it a very, great, like, gift in a box, party in a box kind of thing.

00:14:47:22 – 00:15:23:00

Danielle Mahon

Yeah. And I think you hit for us. Yes. We have. We’re more than a food concept. We have premium, wonderful, fresh, delicious seafood. But it also really is an experience. One of the things I’ve noticed is every so many people have an emotion tied around this type of meal. However you, whether yours is crawfish or clambake in the northeast or low country boil, there’s just an emotion in the story that people like to tell around this site, this type of meal, because they’re connected to it, because it is something that you share and you experience with others around the table different from any of the other meals that you typically have.

00:15:23:00 – 00:15:30:03

Danielle Mahon

So there’s just this, this extra piece of this product that people really love and feel emotionally attached to.

00:15:30:05 – 00:15:49:20

Zack Oates

Yeah. Now, Danielle, I would be remiss because, I mean, you have such a fascinating story and we could sit here and talk for like three hours about your journey because it’s been amazing. And I’ve learned so much. But I’d love to just ask you about your philosophy of the guest experience of what do you think is the most important aspect of guest experience nowadays?

00:15:49:22 – 00:16:04:21

Danielle Mahon

So for me, it’s how you make the customer feel. So that’s whatever point in the interaction. How have you made that customer feel? That’s along the lines. I’m definitely a student of the Danny Meyer, you know, enlightened hospitality set.

00:16:04:21 – 00:16:07:21

Zack Oates

You’re like that book right there right behind me.

00:16:07:23 – 00:16:27:06

Danielle Mahon

I just saw the news, a bookshelf, and I put it over there. I’d walk over and get it. So then, you know, it’s 51% about how you made the customer feel and 49% about what the prior to you actually gave them. So for us, it is all about how have we made you feel from the moment that you opened our front door, you picked up our menu, you spoke to us on the phone, you watched the experience.

00:16:27:06 – 00:16:41:07

Danielle Mahon

We want you to already feel like you’ve had an above average like this meal is going to be above average premium, something you’re never going to forget before you take bite number one. And I think that is exactly how you have to look at the customer experience.

00:16:41:07 – 00:17:04:15

Zack Oates

I love that at every channel. Like just make it ooze with hospitality. And that is such a powerful concept not to just, hey, here’s your food. Hope it’s good. But in every interaction before that, you know, and that’s actually at one point there’s a large customer that we work with now who used to use a long form survey, and the CEO got up there was talking with the company.

00:17:04:15 – 00:17:25:15

Zack Oates

He was like, I don’t get it. We do. When they place the order, it’s frictionless. When we give them the food, it’s frictionless. When we do the service, it’s frictionless. And yet we ask them for their feedback and it’s like this big, long, clunky thing. He’s like, that’s why we love ovation, because it is still part of the guest experience.

00:17:25:15 – 00:17:40:09

Zack Oates

And so looking at every single thing from soup to nuts, from beginning to end, from checking out your website until post service, make it all ooze with hospitality. I think that’s just like such good advice there, Danielle.

00:17:40:11 – 00:17:57:24

Danielle Mahon

Yeah, it even comes down to it for me. Like the cardstock that your menus on, right? Like, yeah. Oh yeah. How are you feeling that is that feel like a premium because we’re a premium product right. So are you feeling like you’re getting that premium experience. And we also get one extra I think it’s such a great opportunity.

00:17:57:24 – 00:18:19:13

Danielle Mahon

I mentioned it as an obstacle before where we have to educate the customer, but it’s also an opportunity to give. I see that behind you, too. Unreasonable hospitality. Right? So it’s an opportunity to go in there and just spend a little extra time with the customer. And I think my philosophy is we should take that opportunity every single time, because that’s going to create, a lifelong customer.

00:18:19:15 – 00:18:25:12

Zack Oates

Amen. Love that. Danielle, who’s someone in the restaurant industry that we should be following who deserves an ovation.

00:18:25:14 – 00:18:53:15

Danielle Mahon

I would say right now, I think the verities Don and Yvonne with Clean Eats are an amazing story and an amazing couple. So if you look them up, they’re also Wilmington as well. They started as two bodybuilders who were always looking and searching for a way to have a clean meal, and they have created quite a brand. I know they’re well over 150 locations, I believe, and they have also direct to consumer, just a great couple.

00:18:53:15 – 00:18:55:05

Danielle Mahon

And they live here in Wilmington, North Carolina.

00:18:55:11 – 00:19:01:13

Zack Oates

Oh very cool. Yeah, I check them out and yeah, that looks like a great brands are clean eats with the Z.

00:19:01:15 – 00:19:03:19

Danielle Mahon

Clean eats with Z. Yes. Awesome. Yes.

00:19:03:19 – 00:19:08:24

Zack Oates

Well Danielle, where can people go to find and follow you and topsail steamer.

00:19:09:01 – 00:19:28:03

Danielle Mahon

Yes. Well, capsule steamers.com is where you’ll find all of the information about us as a brand. And our menu. You also have the opportunity to order from one of our 11 locations, but also have it shipped to you nationally through Goldbelly or, to gifted to someone you love, if you’d like as well.

00:19:28:05 – 00:19:30:13

Zack Oates

Awesome. And are you active on LinkedIn?

00:19:30:15 – 00:19:33:16

Danielle Mahon

I am, yes. You can find me on LinkedIn. Danielle Mahon.

00:19:33:18 – 00:19:36:13

Zack Oates

Okay, that’s m a h o n.

00:19:36:15 – 00:19:40:18

Danielle Mahon

Ma h o n. Like, okay. I always have to say like McMahon without the mic.

00:19:40:24 – 00:19:51:18

Zack Oates

There you go. Well, Danielle, for showing us a journey of resilience and that the power of just keep swimming is still alive. Today’s ovation goes to you. Thank you for joining us on Giving Ovation.

00:19:51:20 – 00:19:55:07

Danielle Mahon

Thank you so much, Zach. I really appreciate you having you here today.

00:19:55:09 – 00:20:17:22

Zack Oates

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 Ofcom.