John Dikos, CEO of Great Harvest Bread Company, believes the strongest brands preserve what makes them special while continuing to evolve. Drawing on leadership experience across finance, franchising, and restaurant operations, John is helping guide Great Harvest into its next chapter without compromising the fresh-milled wheat, scratch baking, and local bakery culture that have defined the brand for nearly five decades. In this conversation with Zack Oates, he explains why authenticity, storytelling, and hospitality remain the company’s greatest competitive advantages.

Hospitality Begins at the Door (09:08)

“You either get it or you don’t.”

John explains why a simple greeting, eye contact, or welcoming gesture shapes a guest’s first impression before they ever place an order.

More Than a Sample, It’s a Taste (10:05)

“Would you like a free taste of our bread?”

Rather than treating bread as a sales tool, Great Harvest uses a warm slice of fresh bread to introduce guests to the brand’s hospitality and craftsmanship.

Authenticity Builds Better Brands (14:05)

“I really value authentic relationships.”

John shares why genuine interactions with guests, franchisees, and partners remain central to Great Harvest’s long-term success.

Data Makes Hospitality Stronger (15:23)

“We’ve learned the customer funnel.”

By combining guest data with authentic experiences, Great Harvest is learning which products create the strongest long-term customer loyalty.

A 50-Year Commitment to Better Bread (22:05)

“We’ve been buying… from essentially ten wheat farmers.”

John tells the remarkable story behind Great Harvest’s long-standing relationships with Montana wheat farmers and why ingredient quality remains non-negotiable.

Who Deserves an Ovation? (19:30)

John recognizes Dhruv Nath of Quantive AI for helping restaurant brands better understand their data through AI-powered analytics built specifically for operators.

Links:

https://www.instagram.com/greatharvest/?hl=en

https://www.linkedin.com/in/john-dikos/

https://www.linkedin.com/company/great-harvest-bread-co./

https://www.greatharvest.com/

Transcript

00:00:00:08 – 00:00:27:02

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 get to chat with industry experts to uncover their strategies and tactics you can use to create a five star guest experience. This podcast is powered by ovation, the AI feedback and operations platform built for multi-unit restaurants. Learn what’s actually happening in your restaurant and exactly how to improve while driving revenue.

00:00:27:03 – 00:00:57:05

Zack Oates

Learn more at ovationup.com and today we are joined by John Dikos, who is the CEO of an incredible brand, one that I have been going to for years, great Harvest Bread Company. But this isn’t John’s first foray into the food and bev space. He’s been a killer burger, chicken guy, mod pizza, and he actually started off in finance and then made his way into the restaurant industry after doing some work there.

00:00:57:05 – 00:01:15:22

Zack Oates

So John, welcome to the podcast. Thanks for having me, Zach. I’m excited because we didn’t have any great harvest where I grew up in new Jersey, but a lot of my family lived out here in Utah. And so we would come out to Utah and that was like our daily stop. We went to Great Harvest, picked up our bread, and then we went to the pool.

00:01:15:22 – 00:01:36:06

Zack Oates

That was like our thing to do. And it actually was shocking when I grew up and I found out that Great Harvest was a chain, it seems like so local, and it seemed like I thought it was just right there in Provo, Utah. But turns out. Little did I know, tons of locations. So John, first of all, like, let’s just start here.

00:01:36:06 – 00:01:40:20

Zack Oates

What attracted you to take this position at Great Harvest? People?

00:01:40:21 – 00:02:10:14

John Dikos

People in product? I mean, the short version of the story is I was pitching a private equity firm, pitched a number of them out, raising money for the company I was with previously called Killer Burger. And I think Adam Sanders was a guest on your show not long ago. Love, Adam. A dear friend, close colleague still root for them on the sidelines here, but I was out doing that and met a bunch of different PE firms and ran into pazza, Grew and Satya upon row at New Spring Capital.

00:02:10:15 – 00:02:28:23

John Dikos

We kept in touch for several months, talking about the potential investment in Killer Burger, which they ultimately passed on, but then talked about this opportunity that was coming around the bend. And as luck would have it, the timing was really good. And so he said, hey, what about doing this with us? And so it was a really cool people.

00:02:28:24 – 00:02:33:04

Zack Oates

So you went from getting you went from pitching to getting pitched.

00:02:33:06 – 00:02:53:24

John Dikos

It took about six months. I wasn’t sure where it would go. But you know, back to don’t we all? It’s like we follow people more than we follow brands in this industry. And it just seemed like the perfect timing to join a couple of really sharp investors. Pat or the operator in Satya, kind of a finance background into this investment.

00:02:53:24 – 00:03:16:16

John Dikos

So when I considered it, there were just a number of things that made sense to me, starting with, frankly, the kind of Western in like wild culture and background of Great Harvest, right, founded in Montana, etc.. I still remember meeting you, Zach, outside there at Restaurant Leadership Conference, and I could see the moment we met. And you talked about Great Harvest and like, you know, the brand when you mentioned Utah, I go, oh, that makes sense.

00:03:16:17 – 00:03:51:12

John Dikos

One of the strongholds that we have as a brand across the country. So as soon as I was alerted to the opportunity and went to a bakery near me and started doing my homework, I remember going a long time ago, maybe 15 years, a long time. I’m a laughs customer previous to this, but boy, how many brands are out there that have stood the test of time for 50 years, gone through all sorts of different ownership structure, administrations, economic events, you name it, and the fact that they had this incredible commitment to this product.

00:03:51:12 – 00:04:11:07

John Dikos

And we sell more than bread, obviously, but the fact that it’s foundational to what we do and that the brand’s commitment to bread, just as true as it was in 76, is true today. We’ll talk more about that later. But I don’t know too many brands that you can kind of say that about. And so, yeah, for a host of reasons, people, product and otherwise, I considered it.

00:04:11:08 – 00:04:28:04

John Dikos

The more I dug in, the more I agree with the thesis. And by the way, this is only the third owner of this 50 year old brand. And so the founders, for about 20 some odd years, Mike Ferretti and his partners for 20 plus years. And now we’re the third owners of this brand.

00:04:28:06 – 00:04:49:21

Zack Oates

Well, and one of these brands that has so much. But as we talked about, it’s like you need to build that nostalgia every day, not just rely on what was, but look to the future. And so now that you’ve been at the helm, you’re approaching your two year mark here in the next few months. What are some things that you want to see in the future of Great Harvest?

00:04:49:23 – 00:05:21:00

John Dikos

Yeah, I’ll start with what’s staying the same. And so number one, I mean just this amazing network of franchisees, it’s kind of a brand as it was founded, was very laissez faire as it relates to everything other than our wheat or proprietary wheat. Again, we could talk about that in a bit. How we mill the wheat, how we prepare using this pretty old school sponge and dough process to mix a need and proof and bake our bread on site in our bakeries.

00:05:21:01 – 00:05:44:05

John Dikos

Not something that’s generally done at scale because it’s hard. It does lead to some inconsistencies, but I wanted to stay true to these core beliefs again, better for a story than a long soliloquy for me. But around our wheat farmers, there’s just these stories that are unheard of. So if I forget, please remind me later. I want to talk to you about some of our farmers, but stink.

00:05:44:06 – 00:06:11:19

John Dikos

True to that, seeing true to our week, staying true to this scratch, baking in our locations, and staying true to kind of the promise to our guests and to our teams that we’re going to keep it local. Many of our franchisees can do what they want beyond the wheat and the baking in terms of the products they add and some of the sweets and goodies that they do, or how they show up in their community, newer franchisees, it’s going to be a bit more of a structured approach.

00:06:11:20 – 00:06:34:08

John Dikos

Most of the kind of modern franchising relies on consistencies and formulas and recipes and learning management systems and systems like yours, right, to deal with the guest interaction. But we’re going to allow our legacy franchisees, many of them very responsible for building this brand, along with the corporate side, to pick and choose right what they see and what they like that’s coming down the pike.

00:06:34:08 – 00:06:57:05

John Dikos

So we’re just starting with what we want to stay true to and committed to the opposite of saying, oh, what’s the cheapest we? Who cares where we get it? Let’s start outsourcing this stuff. No, the opposite on product, on people and on investments, on infrastructure, on people. We had to make some very tough decisions. Every leader out there and you as a founder know this full well.

00:06:57:05 – 00:07:20:08

John Dikos

It’s difficult when you get into looking at a team and saying, I have to be in the word I use. I have to be relentless in chasing the brand’s potential and the moment anyone or anything gets in the way of its potential, you have to move past it. You have to find a better way. And sometimes that means, unfortunately, changing who’s in a role.

00:07:20:08 – 00:07:36:17

John Dikos

And so we had to do this work in the front end to met with everyone one on one on the company, learn what they did, learn where our gaps were developed, a five year roadmap, and then sat there kind of looking in the mirror first like, okay, this is what I think we need to do. And then we started doing that.

00:07:36:17 – 00:08:08:09

John Dikos

And so there was this changing of the guard in order to make investments in areas that were lacking, let’s say, data as an example, and benchmarks and metrics that were helpful and usable for our franchise partners and for the brand. But to be relentless in chasing those things. And sometimes that meant not investing in thing A and instead investing in thing B, or not having a person who amazing human beings as they were, maybe weren’t up for this next run or this next ride of the brand’s evolution.

00:08:08:14 – 00:08:28:22

John Dikos

That was a big part of the first year taking stock of that, making those decisions and then sharing it. And in every case, everyone lands on their feet in their next role, happier, you know, and so but again, that was a big first year. And then year two, I would just I’ll summarize it by saying really starting to make material progress.

00:08:28:23 – 00:08:48:19

John Dikos

I mean, it’s 36 items on our roadmap for this year alone. So you can imagine five year our sponsors looked and said, are you sure you know that this isn’t too it’s easy for someone to sit down and say, here’s where the brand needs to go. The harder part is, what can we realistically accomplish in this time period with this amount of resource?

00:08:48:19 – 00:08:56:11

John Dikos

And so far, I’m feeling really good about where we are. I’ll just say year to date across our 36 different things. That’s a.

00:08:56:11 – 00:09:08:14

Zack Oates

Lot of change, but that’s what’s being requested right now, required, demanded of our modern consumer. And so as you think about that modern guest, what do you think is the most important aspect of guest experience?

00:09:08:16 – 00:09:26:06

John Dikos

It’s funny, I looked at your questions and I, you know, I came across my mind when I first saw that, you know, when you walk into any type of establishment kind of retail or restaurant, thinking mostly about restaurants, coffee shops, etc., there’s this knowing glance. When you walk in to an establishment, you either get it or you don’t.

00:09:26:07 – 00:09:44:24

John Dikos

And I would just say again, it could be coffee shop restaurant, it could be a pub, that type of place, it could be busy, it could be busting at the seams. But all you got to do is someone who works there is look, catch the person walking in the door and give them that I got you. Do you know it can be a knowing glance?

00:09:44:24 – 00:10:05:03

John Dikos

If it’s too far away, it can be a hand gesture. It could be vocal, a welcome in. I think that first moment, that first impression. Again, it starts a little bit with the physical plant, but that it immediately moves to someone that says, I got you. And then what I love about our brand again, I’ve never seen this in any other brand.

00:10:05:04 – 00:10:23:02

John Dikos

Maybe chick fil A would be the one exception. Where I remember in the early days when they were still in food courts, all this sampling that they would do, I don’t know, you can recall that, but I remember being surprised, like, all right, what’s this? We have a breadboard and in almost all of our locations it went away during Covid for necessity.

00:10:23:02 – 00:10:44:08

John Dikos

And then some franchisees kind of like decided not to bring it back. It’s the minority. But in the vast majority of our locations, when you walk in from the bakers in the back, you’ll hear welcome in or something along those lines welcoming, and then immediately you’re met with at a breadboard and it’s literally a breadboard with a cutting knife, a couple of loaves of bread.

00:10:44:08 – 00:11:02:03

John Dikos

And it’s like, what did they bake that day? What are they pushing? What are they excited about? And we don’t call it a sample. It’s a taste. Would you like a taste? Would you like a free taste of our bread? It’s not meant to sell i.e. sample sell in the background. Of course, that’s what’s going on, but especially for new guests.

00:11:02:07 – 00:11:22:17

John Dikos

A really thick, generous slice of bread with a freshly baked bread with a little bit of butter. We do all our own infused butters and stuff, but you can imagine some type of butter on this warm, steaming slice of bread and you’re eating this in line, or you more likely give it to your kids, or your kids are eating it.

00:11:22:18 – 00:11:40:19

John Dikos

What that does to free you up for what do I want today? I’ll just stop there. If we execute that every day. I mean, from a competitive advantage perspective, I don’t know how we miss again. As long as product is right and pricing is reasonable, where do you go and get that kind of an experience when you walk in the door?

00:11:40:22 – 00:11:46:14

Zack Oates

And quite frankly, there’s a also like a gifting mentality, right. Like I especially in Utah.

00:11:46:16 – 00:11:52:03

John Dikos

In where you are. It is very big bear in that market. Our customers love Great Harvest gifting.

00:11:52:04 – 00:12:04:17

Zack Oates

Yes, because I mean, like I grew up in new Jersey when I came out here to live in Utah and people would like leave baked goods on my doorstep, I’m like, I’m not eating those. Like they go right in the trash. Like, I don’t know who I don’t like. I don’t see someone.

00:12:04:19 – 00:12:05:00

John Dikos

I grew.

00:12:05:00 – 00:12:05:20

Zack Oates

Up in new Jersey.

00:12:05:20 – 00:12:24:21

John Dikos

Too, so I can say this without poking northern New Jersey as you grow a Montclair area of northern new Jersey. I would say the same thing. It’s just such a contrast with that really warm love thy neighbor. We see it in other markets, but nowhere does it crescendo around the holidays like it does in the Salt Lake market for Great harvest.

00:12:24:22 – 00:12:26:11

John Dikos

It’s a separate business.

00:12:26:14 – 00:12:44:17

Zack Oates

Well, I mean, I think about this like we also have like these minky blankets here, right? Really expensive blankets. And people give them as gifts all the time because it’s like it’s something that’s nice. It’s thoughtful. I could use it, but it’s also not, like, so personal that I’m not giving you wall to art to hang on your wall.

00:12:44:17 – 00:13:08:00

Zack Oates

And I think that that’s one of the great things about Great Harvest is like, it’s not the cheapest bread out there. So I know, like, I’m not bringing you a bag of Wonder Bread like, this is thoughtful homemade bread. And even though I bought it, it’s still thoughtful. And, you know, I just actually dropped off some went and got some great harvest, and I dropped it off to a couple of friends around here just to say, hey, thank you, because they helped me out with some stuff.

00:13:08:00 – 00:13:26:10

Zack Oates

And and it’s one of those things where it’s like it’s a nice gift and that just getting to the point of it doesn’t have to always be the cheapest, but it’s got to be the quality and you got to feel it. And a great harvest. You walk in, you feel it, you smell it. And I think that’s one of the great things about it.

00:13:26:10 – 00:13:49:05

Zack Oates

And as you’re thinking about tactics, I mean, obviously this warm slice of bread with butter and I’d get mine with honey on it too, and that whole wheat bread with honey and butter, it’s like, yeah, I’ll buy an extra pumpkin loaf because this is like just so good it makes you feel good. What are some other tactics that you would recommend to improve the guest experience?

00:13:49:10 – 00:14:04:21

John Dikos

I mean, look, number one, back to appreciate the homework you did on us. Still appreciate how authentic our meeting was and the way you lit up. And then I talked to our friends at ICR about you and they were like, oh yeah, of course we know Zach and I knew your name, but I don’t think we’d met face to face before.

00:14:05:01 – 00:14:26:21

John Dikos

My point is, I really value authentic relationships. And look, we all have our bias, right? We’re all trying to accomplish certain things. It’s okay to state what those are, but you can still reserve that authentic side of things to really light up. I don’t know, I think there’s something magical when we hold authenticity a bit up on a pedestal and use it carefully.

00:14:26:22 – 00:14:50:18

John Dikos

My point is, I was doing some homework for this and I’m visiting bakeries, as I often do every month. I was traveling last week across the Midwest and came into or two weeks ago and came into one of our bakeries, Crown Point, Indiana, and they run ovation. So back to previously, before this group came in, we had several different obviously tech stack kind of initiatives.

00:14:50:18 – 00:15:23:01

John Dikos

Over the years, we’ve kind of torn up the playbook and totally rewriting it. Many of our franchisees have been choosing whatever path they wanted as it relates to tech, and it was great to hear that they have it, that they use that. They really like it. It’s definitely one of our it’s on our roadmap is one of our next frontiers, is having something that allows us to engage directly with the guests at scale and most importantly, can kind of solve those issues that are solvable in the moment and thank them for their patronage and see what we can do to bring them back.

00:15:23:03 – 00:15:46:03

John Dikos

I’ve got a short little story here that actually combines someone I plan to plug later in the podcast with data and systems, and that really is back to hospitality. You have this authentic initial meeting let’s say you’ve never been in, and all of a sudden you’re created by someone. You try, you know, this amazing slice of warm bread or your kid does and you watch them light up and see how much that lights us up.

00:15:46:03 – 00:16:09:05

John Dikos

His parents. Right. And then as you’re going through, you have your engagement, you buy something and you leave. We’ve learned previously we didn’t have this data. We didn’t have a data warehouse. We weren’t storing any information centrally and owning it and refining it and appending it. We finally have that. And it’s a voluntary basis. About 60 bakeries in on this data warehouse again, voluntary.

00:16:09:05 – 00:16:33:12

John Dikos

And what we’ve learned is the customer funnel. All the products are not created equal when you enter and you just mentioned it, when you enter through honey whole wheat specifically and then have a couple of other products along the way, the stickiness of that gas over time is extraordinary compared to the guests that comes in. Just buys an entree called, say, a sandwich and leaves that stickiness is X.

00:16:33:12 – 00:16:50:00

John Dikos

And I think it’s because the story, the flavor profile, all those things that happen with our honey hole, we get to tell the story. Do you know where this week came from? Do you know when it was milled, etc. etc.? I think back to data and back to like, how do we tell guests that at scale and back it up?

00:16:50:01 – 00:17:12:06

John Dikos

I credit Chipotle in the early days of fast casuals formation. Right. Panera and Chipotle kind of led the way as far as I’m concerned. In the early days of what fast casual was and is, Chipotle told the story about Neiman Ranch and the farmers and the proteins and cleaner meats and what that meant and what was possible. I don’t think any of us thought it was possible.

00:17:12:06 – 00:17:34:01

John Dikos

And you look and see the story. I just think there is business success has been almost unrivaled until fairly recently. But then to look at the real good they did, raising awareness on certain things, helping other brands by at scale proteins that they didn’t think they could afford, only because, you know, they were chasing Chipotle purchases later than Panera jumped in and others.

00:17:34:01 – 00:17:59:18

John Dikos

But I just think back to the point, where are we going with this? I mean, we want to meet and know our guests intimately. Well, you tell me a brand that wasn’t relentless in pursuing the guest experience. I’ll go on and on about this, but just one other little plug horse, Schultz. I think he was the CEO, eventually president, but coach of the Ritz-Carlton.

00:17:59:18 – 00:18:24:24

John Dikos

He wrote a book. Forget the title, I loved it. I read it years ago, and it spoke about how much work they did to understand their guests at a level that very few brands know their guests, and then empower the team to take care of that guest in the moment, right? Famously, back in the day, a housekeeper had a $2,000, no questions asked policy to solve guest issues on the spot with no permission.

00:18:24:24 – 00:18:48:13

John Dikos

And of course, general managers have this sort of authority in a hotel. But a housekeeper or a bellman? To me, this is the next frontier. Like, we got our product dialed. We got to get the basics of our tech stack dial, and then we’re going to chase customers on where they come through the product funnel. We have many products and where they end up and how we can refine that and make sure we’re telling the story, identifying first timers, et cetera, etc..

00:18:48:13 – 00:18:58:03

John Dikos

And then I think our story, when told at scale, is going to have a huge kind of evolution or renaissance on the brand’s popularity.

00:18:58:04 – 00:19:22:17

Zack Oates

I am so excited for that. I couldn’t agree more because you’ve got the, shall we say, the starter of this amazing guest experience. And I think that like giving it the right proofing, having the right dial set in, it’s like there’s nowhere but up to go, even though things have been going so well. And I think that like staying true to the brand is so key.

00:19:22:22 – 00:19:29:24

Zack Oates

Now, I know we’re almost out of time here, John, but who is someone that you think deserves an ovation? Who’s someone that we should be following?

00:19:30:01 – 00:19:34:01

John Dikos

I call him young Man. I’m. I’m getting up in years. I just hit 51. Whoa.

00:19:34:02 – 00:19:39:22

Zack Oates

I thought I was older than you, dude, I gotta eat more bread, John. Looking good.

00:19:39:24 – 00:20:06:05

John Dikos

Well, that’s kind of you. Look, there’s a young man named Dhruv. Nathan and Dhruv and his partner Patrick founded a company called Quantitative Two Eyes. And I sent along a little info on where to find them. I bring it up not just to plug a company or a product or tool. I was fortunate in getting to know him early on in his career, or maybe midway through his career at Starbucks, where he spent a number of years.

00:20:06:05 – 00:20:31:14

John Dikos

He speaks our language. He speaks the language of an operator and an analyst within restaurant retail. Right. Food concepts. That’s a big deal because then he’s gone and built his roadmap, his engineering, his brains. But me constantly telling him what I and we in this industry want me. And he’s been able to build a POS agnostic, which for us is critical.

00:20:31:14 – 00:20:57:14

John Dikos

We have over 14 POS systems in our brand currently, but a POS agnostic data warehouse that allows for daily batching and loading. And then you drop an AI layer that’s been trained, not randomly been trained by us on our brand. And through Dhruv, in his knowledge of a senior analyst at Starbucks, to really help us understand what’s happening in the data, serve it up and give a franchisee literally an email address.

00:20:57:14 – 00:21:14:24

John Dikos

Roger. Just ask Roger. One of our franchisees tried to set a meeting with Roger because he was so good and realized, okay, this is actually an AI agent, but you can ask Roger any questions about your bakery. Tell me about Product Mix. Tell me about this. And so, you know, it’s 3,040% of the guests are generally traceable or trackable.

00:21:15:01 – 00:21:33:15

John Dikos

And it’s amazing what you can learn. And so I just got to say, for a small medium sized brand, it can’t afford, right, kind of a top shelf tech stack and team and all that to just slowly invest our way into it. He and Patrick have been game changers for us in this era of great harvest.

00:21:33:17 – 00:21:50:21

Zack Oates

Amazing. I checked them out after your recommendation about it. It looks like a really cool website. I connected with both of them on LinkedIn, excited to learn more about them. But John, how do people you know? First of all, we got to have you back on because we do need to talk about the farmers still, because I know when we chatted about that and I said, what makes Great Harvest so good?

00:21:51:00 – 00:22:05:08

Zack Oates

When we were chatting in Phoenix and you went off about the farmers and it just was like, what an amazing perspective to care so much about soup to nuts, where things come from and what that means. And I think, can I just.

00:22:05:08 – 00:22:31:12

John Dikos

Say one thing intensely? I know, please do. Just picture this. It’s about ten wheat farmers total, all in the golden triangle of Montana. Though the quality of wheat across the High Plains states is all quite good. Many argue that the golden triangle of Montana is like the Napa Valley for wheat. It’s everything from altitude to soil to humidity, temperature.

00:22:31:13 – 00:22:57:04

John Dikos

All of these things yield this amazing high protein, high quality wheat we’ve been buying for the better part of 50 years from essentially ten, give or take, wheat farmers. Some planted three 400 acres of specific wheat varietals. Kim Holland I’ll plug him. He’s been planning 350 acres of Fortuna wheat just for great harvest. Yeah, for 30 years. It’s amazing.

00:22:57:06 – 00:23:11:23

John Dikos

We test every single batch that’s delivered. Every batch gets tested for glycine, fate gets tested for protein quality, and then we bake with it. And only after we bake with it, we say approved. It goes into a bin.

00:23:11:24 – 00:23:12:12

Zack Oates

Wow.

00:23:12:15 – 00:23:33:05

John Dikos

Each of these bins gets blended. Certain fields of wheat that we know yield a certain kind of flavor and quality. I just don’t know many stories out there with that level of traceability and kind of small farmer buying. We buy a couple million pounds of this wheat every year. So anyway, that’s my quick version of the farmer plug.

00:23:33:07 – 00:23:38:10

Zack Oates

Well, I love that. I love that, John. Well, how can people find and follow you in Great Harvest?

00:23:38:12 – 00:23:56:06

John Dikos

Well, in the very near future, as you know, we’re going to be releasing some additional information. We’d love for folks to check out Great Harvest and check out our corporate Instagram handle. There are many, but at Great Harvest there’s about 11,000 followers on that. We’re looking to see that jump up on Instagram would be a great place to check us out.

00:23:56:07 – 00:24:10:15

Zack Oates

Okay, well 11,001 after this podcast at least. Well John, appreciate you joining us on Giving Ovation and for reminding us to bake authenticity into every guest experience. Today’s ovation goes to you. Thank you for joining us on Give an Ovation.

00:24:10:16 – 00:24:13:04

John Dikos

Thanks. I really appreciate the opportunity.

00:24:13:06 – 00:24:34:22

Zack Oates

Thanks for joining us today. If you liked 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.