Rob Ertmann, President of Mo’ Bettahs, joins Give an Ovation to share how he’s leading the brand’s explosive growth while preserving its authentic Hawaiian spirit. Rob explains why true aloha is more than a greeting—it’s a culture of hospitality that shapes everything from team training to guest experience. He also dives into how Mo’ Bettahs kept its food quality, vibe, and guest loyalty intact through rapid expansion and two major private equity transactions.

Preserving the Aloha Spirit (1:22)

“Aloha isn’t about saying it. It’s about doing it.” – Rob Ertmann

Rob shares how Mo’ Bettahs trains teams to create a feeling of warmth, love, and welcome for every guest, not just say the word “aloha.”

Growth Without Losing Quality (7:22)

“Our brand’s value comes from culture and quality.” – Rob Ertmann

Rob explains how Mo’ Bettahs maintained food quality and authentic hospitality through scaling, even when pressure to cut costs could have compromised standards.

Focusing on Simplicity to Scale (9:17)

“You don’t have to get cute if you execute.” – Rob Ertmann

Rob talks about how focusing on simple, craveable menu items—done exceptionally well—has helped them grow without losing consistency.

Responding to Guest Feedback (11:01)

“We don’t get it perfect every time, but we fix it fast.” – Rob Ertmann

Rob outlines how fast, genuine guest recovery—powered by real-time feedback—helps Mo’ Bettahs build loyalty and trust.

Keeping Teams Focused on Hospitality (8:00)

“Prep and grill roles are the backbone. Everyone else focuses on the guest.” – Rob Ertmann

By simplifying food prep and plate building, Rob shares how teams can spend more time connecting with guests and delivering great service.

Who Deserves an Ovation? (14:14)

Rob gives a shoutout to Brock Leach and the team at Savvy for helping Mo’ Bettahs innovate with AI-powered technology to track and improve line speeds.

Links

https://www.linkedin.com/in/rob-ertmann-61b93927/

https://www.instagram.com/mobettahs/

https://www.linkedin.com/company/mo-bettahs/

Transcript

00:00:00:03 – 00:00:23:09

Zack Oates

Welcome to a live edition of Give and Ovation. I’m your host, Zach Oates, and I bring on experts to talk about strategies and tactics you can use to create a five star experience in your restaurant. And this podcast is powered by ovation operations and guest recovery platform for multi-unit restaurants, where you can get all the answers without harassing your guests with all the questions.

00:00:23:11 – 00:00:43:14

Zack Oates

Learn more at ovation up.com. And I am really excited because in this edition we’re here at RK and even though Rob and I, Robin, president of mobile, is we’re in the same state, we hardly get a chance to see each other. I’m on the road. You’re opening up so many locations, got so much going on. So thanks for taking some time to chat with us today, man.

00:00:43:15 – 00:00:48:00

Rob Erman

You bet. My pleasure. We love ovation for what you guys do for our business. And so I always happy to sit down with you and chat.

00:00:48:01 – 00:01:10:12

Zack Oates

Well, I love Mo better as even before we work together, because it’s great food. If you haven’t tried Moab, that is, it is like a fast casual Hawaiian food that makes you feel good and it’s one of those places you go in and it’s got a great vibe. People can come in and try to replicate food, but you can’t go in and replicate the vibe.

00:01:10:12 – 00:01:22:11

Zack Oates

And then I love how you guys have incorporated so much from the founder’s childhood, even in the decor and the history on the walls and the vibe of it. Talk to me about what the feeling of Mo better is.

00:01:22:12 – 00:01:40:17

Rob Erman

Yeah, well, I mean, first off, it starts with aloha, and we couldn’t be any luckier than the team that we get to hire that believes in that mission. And, and our mission is be aloha. And so it’s really this emphasis of so many people think aloha is saying hello and goodbye. Yeah. And really I’d say aloha is much more it’s I put it more closely defined is love.

00:01:40:19 – 00:01:56:08

Rob Erman

And so like even if you go to Hawaii, you’ll see these road signs where if you don’t get it, you’re like, why does it say drive with aloha? I don’t get it. But it’s this sentiment of just how do we share that love and that compassion, that joy with our customers. And in fact, we talk to our team members this week, we’re going to be out in Burleson, Texas, opening up a new location.

00:01:56:14 – 00:02:10:23

Rob Erman

We’ll do what we call Culture night coming up on Wednesday. And one of the things I always do is I quiz the team and I’m like, okay, when somebody walks in the door, do you shout aloha at every customer? And of course, usually the team, the brand new, they’re like, yeah, of course we do. We’re like, no, you actually don’t.

00:02:11:00 – 00:02:30:00

Rob Erman

Aloha is a feeling. It’s a vibe. So should you warmly greet every customer with aloha? Absolutely. That feels appropriate to say aloha. You go for it. But aloha isn’t about saying it. It’s about doing it, being it what you do. So I I’m glad you feel it. But that’s our intention of the restaurant. And then the food really is just the vehicle by which we get to share that.

00:02:30:00 – 00:02:30:09

Rob Erman

Aloha.

00:02:30:15 – 00:02:32:03

Zack Oates

What is your favorite thing? I’m about it.

00:02:32:07 – 00:02:38:03

Rob Erman

The oh, it changes. But I tell you what the my most favorite, which is a bit of a guilty pleasure, is our Katsu chicken.

00:02:38:03 – 00:02:39:19

Zack Oates

I was just going to see it.

00:02:39:21 – 00:02:59:06

Rob Erman

But you got to drizzle it with our spicy mayo, which is kind of this creamy spicy sauce. And then you add our Yobo sauce, which is like a hot teriyaki. So you get this creamy, sweet, spicy mix on top of the fried katsu chicken. It is, as Keemo says, it’ll change your life. So it’s pretty. It’s pretty freaking good.

00:02:59:08 – 00:03:10:02

Zack Oates

But your katsu sauce too is like delicious. It’s so good and I love to put that on the Mac salad. Okay, that’s one of my jams is just drizzle on the Mac salad and I eat that with.

00:03:10:02 – 00:03:20:13

Rob Erman

You if you haven’t tried, like the combo I just said that we put on the katsu, put that on the Mac salad, or even put the Yobo on your rice. If you like spicy. If you don’t like spicy, then back away. So if you like spicy.

00:03:20:13 – 00:03:32:04

Zack Oates

Obo, maybe it’s a spicy teriyaki. Yeah. Okay. Yeah. I haven’t even, like, I haven’t even seen it because I go into mo better and I’m like, I know what I want. It’s just a matter of how big, how much do I want?

00:03:32:04 – 00:03:47:23

Rob Erman

Yeah, well, I think we’re naive sometimes, and we think that our customers just kind of figure it out. So we’ve had some signage of things. We’re actually putting our sauces on our menu because we’ve had that realization of so many people come in like, I love the katsu sauce or I love the teriyaki sauce. They don’t even realize we have these other flavor options.

00:03:47:23 – 00:03:52:16

Rob Erman

And so but I tell you, it’s spicy mayo, yobo sauce. It’s a little bit too good.

00:03:52:16 – 00:04:17:16

Zack Oates

So I think that’s very interesting though, because thinking about it from the consumer perspective, it’s oftentimes challenging. I mean like for example, me innovation, I’m like, well guest feedback and customer experience is so important. Yes it is. But I also know that you’re running a large brand. You’ve got 20 vendor partners that you’re working with. You’ve got hundreds of people you’re working with.

00:04:17:16 – 00:04:39:03

Zack Oates

There’s so many things you’re not thinking about the day to day of. What is the ovation score this afternoon? Those are more like high level things that help you stay on track. But so too, with a brand like realizing that, yeah, you sit in the boardroom and you think of these other sources, you go in the test kitchen, you try these things out, but at the end of the day, the consumer needs to know about it.

00:04:39:03 – 00:04:45:21

Zack Oates

Yeah. And it’s more than just a one time push out yo or sign up there. It’s like it is a training. It’s a whole 360 view.

00:04:46:02 – 00:05:01:07

Rob Erman

And look I think that’s where our team talks about like I don’t enjoy sitting in our office. I love our team at the at the Support Center. They’re amazing. But they all know and I’ve said this before, like the real magic happens in the restaurants. I think sometimes you’ve got to bring yourself out of the office that sometimes, often you’ve got to get in the restaurants.

00:05:01:07 – 00:05:15:23

Rob Erman

You’ve got to get behind the line and serve customers, hear what they’re saying, see what they’re saying. And to that point of these sources, it’s one of those where you’re in there, you’re like, oh, have you ever tried this sauce? And so many of them have not like, okay, wait a minute, we have a problem. We have this great product that we just aren’t marketing.

00:05:15:23 – 00:05:30:13

Rob Erman

Well enough. Now let’s go back to the office. Or we call it our support center because we’re nothing without our teams in the restaurants. But we go back to the sports and I was like, okay, we got a little problem to solve, let’s go solve it. But you don’t figure that out sitting in an office. You figure that out in the restaurant, right?

00:05:30:13 – 00:05:48:18

Zack Oates

And talking to your team and making sure that you’re not only getting feedback from your guests, but okay, team, what do you think? What are some ideas? What do you feel and what are you seeing? Because that’s often where the best ideas come from. Yeah, team members who are doing it every single day and they’re seeing the problems and they’re hearing these consistent issues.

00:05:48:18 – 00:05:57:00

Zack Oates

Absolutely. So one of the things that’s fascinating about this is you guys have gone through two transactions. Yes. Right. Yeah. That is yeah.

00:05:57:01 – 00:06:20:08

Rob Erman

Yeah. You’re right. 2017 the savory fun of the so-called Four Foods group back then. Yeah. Savory fun invested in and partnered with chemo Connie Mac and really that journey like at that point they had six restaurants in 2017. I was fortunate enough to join in 2021 when we had 22 restaurants. Still with the Savory Fund and really with the mission to to continue that growth, but also professionalize our team and get it ready for another equity transaction.

00:06:20:13 – 00:06:39:00

Rob Erman

And so then, yeah, actually, this last October, we completed another equity transaction with some awesome new partners of ours, Blue Marlin Partners and Tribe Capital. Savor is still part of the partnership and involved, and we love them to death. But super excited about Blue Marlin and Tribal, what they’re now bringing bring to the table to help just continue to fuel our growth.

00:06:39:06 – 00:06:52:19

Rob Erman

We’re going to open up store 62 I miss we’re going to Burleson Sauce 62. I’m lucky enough. By the time I hit my fourth anniversary in July, we’ll have tripled. The size of the brand was 66 units. So pretty, pretty fun journey thus far. We’re not done. We’ll just get.

00:06:52:19 – 00:06:57:18

Zack Oates

So when you’re looking at that journey and going from you said 20.

00:06:57:20 – 00:06:59:03

Rob Erman

22 when I started, 20.

00:06:59:03 – 00:07:22:13

Zack Oates

Two when you started and 60 plus in two transactions, how do you keep the culture in, quite frankly, like how do you think the food quality? Because I feel like that’s something that’s really challenging to do. As you grow in scale and as investors come in, they want you to find more affordable options for you to lower the cost and things like that.

00:07:22:13 – 00:07:44:01

Rob Erman

Like our partners wants value creation. And my job is to make sure we show them that the value of this brand comes from the two things that you just said. One is the value of this brand comes from our culture. It’s not easy. We have to think about it daily, constantly trying to find ways to make sure that our founders are connecting with our teams and that we’re living our values, by the way, and reinforcing them and connecting them.

00:07:44:01 – 00:08:00:16

Rob Erman

And and again, it also happens in the restaurants. I can’t live the culture and share the culture by sitting in office. Yeah, we’ve got to be out in the restaurant. So important to me that we have face time with the teams and we’re we’re just constantly thinking about how do we reinforce what we’re doing. And, and by the way, evolving because our culture is different.

00:08:00:16 – 00:08:18:17

Rob Erman

When we were back at six units from what it is now at almost 62 units, not in a bad way, but you get bigger. You have to evolve and make sure you reinforce for folks that we’re a growth brand and this is exciting, and we get to spread aloha across the United States. What’s better than that? Yeah. But then the food quality, as you said, is important also.

00:08:18:17 – 00:08:41:24

Rob Erman

And I think for us, our secret to that success is the simplicity of, hey, we make a few products really, really well, and we focus on that often to make sure that we continue that quality high. And even going through Covid and these weird, crazy chicken things that happened the last couple of years, we’ve taken some moments. We’ve said, look, we’re not going to sacrifice quality just to make sure we hit our margins.

00:08:41:24 – 00:08:59:14

Rob Erman

Yeah, luckily we manage the business. I think well enough that we can take a few of those risks and take a little bit of pain over time and come out brighter on the other side, but making sure that we make the best teriyaki chicken, the best teriyaki steak possible, and not just keep adding and innovating and adding things to the menu, I think helps us.

00:08:59:14 – 00:09:17:04

Rob Erman

In fact, our chief operating officer, John Cunningham, was telling me I didn’t get to sit in on that. But somebody from the recent chili success was sharing that they actually scaled back their menu. And we’re not focused on just adding and innovating products because they realize that by doubling down on simplicity, it meant they were more consistent.

00:09:17:04 – 00:09:21:09

Rob Erman

They executed better food and delivered. And that’s what customers wanted. And they kept coming back.

00:09:21:11 – 00:09:36:06

Zack Oates

Yeah. So you double down on half as many products. You have four times better experience. Yeah. Like and I think that is so true. I mean look at Dave’s hot chicken. How many things I mean I’ve gone to the back of look at the SKUs in the back of Dave’s Hot Chicken. I went down to one of their locations.

00:09:36:12 – 00:09:58:21

Zack Oates

They have a whole room that was full of empty space. That’s what it was full of. And that room normally would be full of ingredients after gradients, after ingredients. And they have these when they do retrofits or have these big fridges that will have like one quarter of it used for product. Yeah. Because it’s just a matter of you simplify it.

00:09:58:21 – 00:10:08:16

Zack Oates

You have a simple menu like what you guys do. You know, and then you can work on like, okay, let’s tweak things. We all know that rice is hard to keep fresh. You know, rice to make.

00:10:08:16 – 00:10:10:09

Rob Erman

Not mushy or crunchy.

00:10:10:09 – 00:10:20:07

Zack Oates

Absolutely. It’s it’s very easy to dry out. And so the fact is so good. You can now focus on two types of rice. You’re not dealing with all these different types of bases to deal with it.

00:10:20:07 – 00:10:40:16

Rob Erman

But we have some amazing grillers and some amazing prep folks. And those are really the outside of our GM. That’s the most important role. Those two and roles and individuals, if you will. If we can get those right, the rest of the team just has to know how to put the plate together. Yeah. And so we can focus a lot of the training on prep and on grilling and then the training for our front line.

00:10:40:16 – 00:10:48:20

Rob Erman

Going back to the point of Aloha is they can spend a lot more time focused on how they’re interacting with the customer. Not when I’ve got to remember this. Yeah, yeah, it’s the sandwich.

00:10:48:20 – 00:10:52:05

Zack Oates

The three minutes. Yeah. Put the katsu on the scale and let’s see.

00:10:52:07 – 00:11:01:02

Rob Erman

Yeah. Here’s a scoop of rice. Here’s a scoop of Mac. Here’s the proteins. Close the plate handed off to the customer. Make sure they’re smiling as they walk out. And and away we go.

00:11:01:02 – 00:11:20:13

Zack Oates

So but I know that you do a great job in training because not only are you in the backend system, when you look at like speed of response, yeah, you guys are in the very top of being quick to respond to the gas, but I also been on the receiving end of that where I ordered a dish and I got a side salad.

00:11:20:15 – 00:11:39:14

Zack Oates

And that’s one of those things where in Expo it’s easy to forget because it’s not there hot. You got to keep it cold. And so it’s easy to forget one of those things. I forgot the salad. I got the survey. How was everything I said, hey, you forgot my salad. Boom. Literally within five minutes, I got a $5 off coupon with an apology from the GM.

00:11:39:14 – 00:11:45:13

Zack Oates

And like, even though I know that that’s how it’s supposed to work, like, I designed it that way. But yeah.

00:11:45:15 – 00:11:54:09

Rob Erman

That’s one of the beauties of the platform is it helps our teams connect. Our GM’s in particular, connect back with the customers very quickly as long as they’re on it and paying attention. Right.

00:11:54:09 – 00:12:05:23

Zack Oates

But that’s and I can’t but like ovation is a tool. It takes someone who would who either uses the tool well and it takes someone who’s training someone to care about using the tool. Well, I think.

00:12:05:23 – 00:12:22:18

Rob Erman

That’s Tammy Mack, who’s the wife of one of our partners, Keemo. Like, she really established our training protocols and cares clearly so much about our culture, our values of Aloha, that she started it off and had all that training and then actually adult in our current director of ops services, which was training a new store openings. She just carried that torch on.

00:12:22:18 – 00:12:33:15

Rob Erman

And it’s every training we have is really focused on that. How do we deliver on the customer experience and deliver that? Aloha that we’re trying to provide? And you don’t get your salad. We got to make it right. We got to fix.

00:12:33:15 – 00:12:34:14

Zack Oates

That and we.

00:12:34:14 – 00:12:36:17

Rob Erman

Will get a perfect every time. But that’s the goal.

00:12:36:21 – 00:13:01:16

Zack Oates

Well, and the great thing is, even as a customer, like seeing that and seeing that response and knowing that a GM actually did that, I have a lot more trust in the brand. Yeah, that I can order. And if something isn’t right, it’ll be made right. Yeah. And I think that’s really powerful. And that builds loyalty. Yeah. And forgive stuff like yeah okay I know yeah they miss the salad but in fact it like they’re on it which is great.

00:13:01:17 – 00:13:15:00

Rob Erman

It’s almost like you want to screw up sometimes just to fix it for the customer so that they know that you’re there for them. Not that we really want to make intentional mistakes, but it’s kind of that funny quandary of you get more loyalty out of solving problems than somebody who just never has a problem.

00:13:15:01 – 00:13:34:24

Zack Oates

Oh, 100%. And actually, like 24 times more loyalty. We found that like when you look at a recovered guest, they’re actually worth 24 times more than the average guest based on they come in four times more often. They come in four and a half times. More frequently they spend $5 more and they’re 12 times more likely to leave you a five star review.

00:13:35:01 – 00:13:55:16

Zack Oates

So which is pretty powerful. It actually, we did, come to think of it, we did that study with Mobius Bettis and yeah, yeah, it was like we looked at 150,000 customers over 18 months, and it was just impressive to see that value that’s created. And as we look at kind of overall the guest experience, what’s your guest experience philosophy?

00:13:55:17 – 00:13:59:05

Zack Oates

How do you really think about what’s the most important aspect of guest experience?

00:13:59:05 – 00:14:21:04

Rob Erman

I think it’s really consistency. At the end of the day, customers want to know they’re going to come in, get greeted the same way, get treated the same way, and that plate’s got to be the same every time. And there can be little nuances. But for the most part, consistency I think, is the most important thing. Not a consistently bad experience, of course, but a consistently good, solid experience I think is better than the swings of sometimes.

00:14:21:04 – 00:14:31:24

Rob Erman

I have an amazing experience and sometimes it’s horrible. Like just have a consistently good experience and you’re going to drive. Let’s see if you can have good experience combined with some amazing experiences from time to time. Even better.

00:14:31:24 – 00:14:45:17

Zack Oates

Yeah, I love that. And then let’s say a brand is growing there at 1020 locations, dreaming of getting to 60 locations like you guys are going to. What would you recommend for that? What are some tactics that they should be thinking about to improve the guest experience?

00:14:45:17 – 00:15:02:19

Rob Erman

Focus on the fundamentals. I think we have a joke. I think my team probably makes fun of me for saying it, but you don’t have to get cute as long as you execute. And so it’s like, just focus on those basics of preparing the food right, serving it with a smile, getting it out in a timely manner. Don’t try to come up with all these different ways to be everything for everyone as well.

00:15:02:23 – 00:15:19:15

Rob Erman

I think you’ve got to know who your brand is and be that. Don’t try to be like, oh, there’s this hot new trend and we’ve got to add this to the menu and has nothing to do with what we’re doing. You’re just going to add complexity and make it harder for your team to execute, because you’re trying to do this cute little idea that you think is going to get an extra customer, too.

00:15:19:21 – 00:15:37:14

Zack Oates

That’s a great point. We’re just talking to Jim’s gym a bit and serving this thing that Dave’s hot chicken. But like, you know, looking at their milkshakes, their customer, their franchisees, we’re like, we need milkshakes. And so and they wanted to do like the mixins, but they’re like, it’s too cute. So they came up with the idea of just like top loaded, right, to make the milkshake.

00:15:37:14 – 00:15:54:23

Zack Oates

And instead of mixing it up, just call it top loaded to now make it a strength. And I think that’s something where it’s powerful to test things out. Yeah, but I love that idea of keep it simple, make sure that it’s not like overly complex. Yeah. And make sure because the more complex it is, the less consistent it will be.

00:15:54:23 – 00:16:13:07

Rob Erman

Yeah. Well, I think you have to also accept you may not always be right. We tried this thing. These hurricane fries. They were delicious as could be. But all of a sudden we’re frying fries and we’ve got to hold them and you’ve got to top them. They were, I think, a phenomenal product, but overly complex. And our customers, they weren’t getting them consistently, so they weren’t really selling that well.

00:16:13:08 – 00:16:38:18

Rob Erman

I was like, just because I loved them and some other people loved them. They didn’t hit the menu. So let’s get rid of that and let’s just focus on let’s focus on the core. We’ll have another new idea of some new products that we’ve got a really revolutionary thing we’re testing right now steamed vegetables. Oh, right. There’s like sometimes the simplest things are the things that the things that people want and lo and behold, we’ve got it in one store right now, but we’re selling a lot more steamed vegetables than we ever did these awesome tasting Hurricane Stacy.

00:16:38:20 – 00:16:54:01

Zack Oates

Yeah, because it I think about, like, kind of like the way that fast casual people are looking for better for you solutions. Yeah. And if I can get mac salad or rice and get steamed vegetables and sub one of those out. Yeah. I want to feel a little less guilty.

00:16:54:02 – 00:17:01:19

Rob Erman

Yeah. Like I love our Mac salad, but it may not be the thing I feel good eating every day. So sometimes I’m on the Mac salad and have that treat and sometimes I’m going to.

00:17:01:21 – 00:17:04:24

Zack Oates

Swap it out. Sometimes I deserve 450 calories of it.

00:17:05:04 – 00:17:09:02

Rob Erman

Let’s not talk about the calories, just it’s calorie. It’s just all goodness. This is all.

00:17:09:02 – 00:17:14:04

Zack Oates

Goodness. So, you know, a lot of people in the industry who’s someone that we should be following, who deserves an ovation.

00:17:14:04 – 00:17:29:19

Rob Erman

Yeah. You know, lately who’s been really awesome versus Brock Leakes and his team over at salvos. Those guys, they have some AI modeling they’re playing with and working with. And for us, the way that our lines work, you pay at the end, so you walk up, you order your plate, we make your plate, you go to the end, you pay well.

00:17:29:19 – 00:17:47:24

Rob Erman

I mentioned, like customer experience is so important. We’re trying to revolutionize. How do we get the data that tells us how long it takes to get through our line? You’re in peak lunch rush. Maybe it’s taking 5 or 6 minutes. We really want it to be much less than that. And they’ve got some camera technology they’re partnering with us on to figure out like, okay, what does that actual line speed work like?

00:17:48:03 – 00:18:03:24

Rob Erman

And how can we evaluate and say, okay, here’s a bottleneck and here’s a bottleneck. How do we coach and teach the team how to redeploy in this way? So pretty cool to see the excitement they have around within the partnership. It’s early days. Yes. You know we’ll see how it keeps going. But those guys have just been I talk about sharing Aloha.

00:18:03:24 – 00:18:17:16

Rob Erman

They’ve been sharing the aloha with us and working with us. Try to solve this line speed understanding. Just like drive through, we’ve got loop timers. Yeah, that’s all figured out. I don’t think I’m going to dig up the flaws and but loop timers in the restaurant. But these this camera technology is pretty cool.

00:18:17:16 – 00:18:26:22

Zack Oates

Yeah he was telling me all about that and just so impressive. So if you’re not familiar with savvy go check them out. It’s Wade. What’s his spelling of it. Is it C.

00:18:27:00 – 00:18:27:18

Rob Erman

Savvy.

00:18:27:20 – 00:18:28:24

Zack Oates

Savvy I.

00:18:29:01 – 00:18:33:18

Rob Erman

I think they’re websites like git savvy.com. Yeah. Super impressive why I’m giving him such a plug but well.

00:18:33:20 – 00:18:37:19

Zack Oates

And it’s great. So how do people find and follow you and know about it?

00:18:37:21 – 00:18:47:13

Rob Erman

Don’t worry about me. It’s all about them. About us. You can find us about us on Instagram or WWE at mobile, A.com or all the socials that way. But yeah, I love this brand and it’s all about growing and growing.

00:18:47:18 – 00:18:54:20

Zack Oates

Amen. Well, Rob, for bringing us aloha and for making things not just a little bit good, but for mobile as the reservation goes to you. Thank you for joining us.

00:18:54:20 – 00:18:56:20

Rob Erman

Appreciate it. Thank you.

00:18:56:22 – 00:19:19:08

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 up.com.