IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI

[SPEAKER_04]: Let's just start with your background.
[SPEAKER_04]: I want to know a bit about the logistics where we're that all sorted, because ultimately what we want to lead into is the Dubai conversation and how that really sparked hospitality change.
[SPEAKER_04]: And I guess I should mention before we even truly start is letting the guests and audience know that hospitalitychain.com is the first official partner of the fellow in the food podcast.
[SPEAKER_04]: So you probably didn't hear it.
[SPEAKER_04]: Wait, we had an answer to that.
[SPEAKER_04]: Oh, yeah.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: What are we waiting for, right?
[SPEAKER_00]: What are we waiting for?
[SPEAKER_04]: So it's out there.
[SPEAKER_04]: If you've been listening to episodes, you're here and at the beginning, you're hanging at the end.
[SPEAKER_04]: You know, we officially got that partnership, so it's a really exciting time as we both of us grow.
[SPEAKER_04]: And people are going to get a learn all about hospitality chain.com, a lot about you, Ian, and your wife who I know she's watching in the background, which is exciting.
[SPEAKER_04]: So yeah, so I'm just super excited for this.
[SPEAKER_04]: So let's touch on your logistical background of
[SPEAKER_04]: Sure.
[SPEAKER_00]: Kind of what they're looking like.
[SPEAKER_00]: I think you look at now and soon to be the world's number one food podcast.
[SPEAKER_00]: We're going to put you on that platform because now you're on 104 pages and you're on the main pages on the right-hand side, which takes you to the world.
[SPEAKER_00]: Every sat at great.
[SPEAKER_04]: Yes, and we're going to get into that and people are like, what is he even talking about?
[SPEAKER_04]: So let's go through your quick logistics background and I really want to tie that in and jump right into the Yeah, into the bite.
[SPEAKER_00]: Yeah, okay.
[SPEAKER_00]: Well, more what for now.
[SPEAKER_00]: when we got married, she was in freight and logistics, all facets of the industry, air freight, sea freight, freight forwarding, shipping, and then she actually got me into containerization.
[SPEAKER_00]: So the company she worked for, needed somebody, she said, I got the perfect
[SPEAKER_00]: So I do have a marine background for my ancestry, among the only ones that didn't go to suit.
[SPEAKER_00]: But as a kid, I went to see what my father and it wasn't for me just like I wasn't for you and farming.
[SPEAKER_00]: So it was second nature to me, contains.
[SPEAKER_00]: And between my wife and I, we've had 50 years collectively
[SPEAKER_00]: the freight logistics industry.
[SPEAKER_00]: And today our office boy, he's also in the supply chains, managing a very great unit of a sports brand.
[SPEAKER_00]: And so that's the background.
[SPEAKER_00]: And so we know all of the facets of it.
[SPEAKER_00]: And how we tie in a lot with us both the hospitality
[SPEAKER_00]: I was doing domestic container leasing in South and I went up to big projects, all types, all on gas, mining, civil, but big events.
[SPEAKER_00]: So I specialized in all the equipment types, refrigerated containers, tank containers.
[SPEAKER_00]: I said tank containers, and you think what's he talking about?
[SPEAKER_00]: I said, can tank containers, carried everything from tired to find the finest wines and spirits in that all-lighted world?
[SPEAKER_00]: So I traveled, I traveled a specialised in releasing a lot of these tanks for bulk alcohol, orders, things of that nature, and a lot of food processing stuff as well in your medic tanks and things of that nature.
[SPEAKER_00]: Basically, to choose an easier way to open refrigerate container doors and introduce them to their industry for extra food on bigger events.
[SPEAKER_00]: So, in short, I supplied all the refrigerate
[SPEAKER_00]: And I dealt with all the carers, the big chefs.
[SPEAKER_00]: So when you talk on bigger vents, you're doing everything specially the Melbourne Cups and things like that, they had well over a hundred thousand people through in four days, early racing.
[SPEAKER_00]: Logistically, a nightmare that we all worked together at a put this whole project together.
[SPEAKER_00]: uh yeah tell everyone to because they're you're you're talking Melbourne you're talking of Sydney where where where are you at where are you at in the world so everyone knows yeah well what right now yeah yeah like passion was well we we live in a place called the messet on ranges 40 kilometers out of the Melbourne GTI and it's a warm district
[SPEAKER_00]: That's got a lot of great mainly both thick wines that some of the best in Australia are in our region.
[SPEAKER_00]: And one of the best renowned wineries is on a 28-cut straight out of the top of the hill from us.
[SPEAKER_00]: And we get down to these places.
[SPEAKER_00]: He's known as Bindi, it's a great label.
[SPEAKER_00]: the big restaurants and hotels, they buy everything from me.
[SPEAKER_00]: I can't even get a box up in the United States.
[SPEAKER_00]: And it's that popular one.
[SPEAKER_00]: So that's the reason we live in.
[SPEAKER_00]: And it's a real, well, again, hospitalities brought in this location in area, you know, because with all good wineries, there's good entertainment and of course, Watchman.
[SPEAKER_00]: You know, place the, uh, to, uh, Don, sleep, you know, visit, uh, just out of the city.
[SPEAKER_00]: And that happens all around the world, um, you know, you're a very current store, you know, plays a very good spot, you know, the wineries.
[SPEAKER_00]: And, um, the hospitality industry is the biggest consumer without doubt about alcohol.
[SPEAKER_00]: Let's face it, you know, wine, spirits who doesn't matter.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: Oh, yeah, that was a tricky one.
[SPEAKER_04]: Yeah.
[SPEAKER_04]: All right.
[SPEAKER_04]: We're going to take it back to 2005.
[SPEAKER_04]: 50th birthday.
[SPEAKER_04]: Well, you end up going to Dubai, right?
[SPEAKER_04]: 4, right?
[SPEAKER_04]: 50th.
[SPEAKER_04]: Catholic that for your 50th birthday talk about what that what that was like one finding out you're going to go to Dubai and then how I guess kind of how today, you know, when in our partnership, it's kind of started with hospitality chain coming out of that.
[SPEAKER_04]: So maybe tell that story.
[SPEAKER_00]: Yeah, well, that's probably one of the most fascinating parts of the whole theme.
[SPEAKER_00]: Well, what I've said, you come out for your 50th birthday.
[SPEAKER_00]: You're going to do something gasped for them.
[SPEAKER_00]: I said, look, I'm too busy working.
[SPEAKER_00]: She said to us, that's just there.
[SPEAKER_00]: So I said, no, I don't want to party.
[SPEAKER_00]: It's an expensive one night and it's all over.
[SPEAKER_00]: She said, no, you always wanted to go.
[SPEAKER_00]: to the Dubai World Cup.
[SPEAKER_00]: It's a racing, they're metal, they're races over there like racing canals and race horses.
[SPEAKER_00]: And I've always had a assassination and I've never been to the Middle List.
[SPEAKER_00]: And I said, you know what, I've known them two guys that have gone on this trip over there, said it was the best thing they ever did.
[SPEAKER_00]: So six mates and I, we journeyed over there, this all broke my 50th birthday.
[SPEAKER_00]: And the experiences there, it was more than what I expected, it's far, far greater.
[SPEAKER_00]: So we're, like I said, as a kid growing up, I used to be fascinated with these,
[SPEAKER_00]: black and white movies out in the desert and the desert tents and everything else and now I've got actually says so can I do experience that as amazing but to cut things short like when we got into Dubai then I had small trip around the place and I thought it's very ritzy you know day are planning for when they all gone to make it a tourism center of the world you could see it
[SPEAKER_00]: and the commercial site.
[SPEAKER_00]: So I dealt with a lot with expats in my time in containers and started cat.
[SPEAKER_00]: And when expats come out of a lot of them stayed people are still in business we've started our place.
[SPEAKER_00]: And we took them around.
[SPEAKER_00]: And it brings you back to what hospitality it is.
[SPEAKER_00]: And when you think about the history of that, we actually got it on our main page.
[SPEAKER_00]: Now we've changed it.
[SPEAKER_00]: I love the history.
[SPEAKER_00]: It dates back for the 7,000 years ago, and right back to the Greeks, the Romans, and of course, the Middle East, the big one, traders and camps, so at the place of travel, meat, peat, Greek, and have a place to slip, and they're the principles, so I was looking
[SPEAKER_00]: uh... that was actually on the on the tour they don't even want friends i'm looking at it from a logistic point from what's going on and well the void here is is amazing but one morning particular uh... is uh... the tonight we we went out to don't
[SPEAKER_00]: to join under the stars with this sheet.
[SPEAKER_00]: The sheet that was there is part of the 10th anniversary this whole thing.
[SPEAKER_00]: This was that big event and what are one of the events?
[SPEAKER_00]: When we were leading home, we were going to buses and it's 24 and an hour until it's so we're on one bus.
[SPEAKER_00]: There was a fertility buses coming out of July and we were stuck in this traffic
[SPEAKER_00]: And there was stretch limo, is there anything that all had net to the desert to this great event in the desert?
[SPEAKER_00]: We got out there and I couldn't believe how many buses were there.
[SPEAKER_00]: I can't get a stat on how many people were there that it would have been in the thousands.
[SPEAKER_00]: Now you've been a chef, Jeff, pitch it is.
[SPEAKER_00]: How are we going to feed everybody?
[SPEAKER_00]: the logistics to set up these amazing tents, you know, with the tradition and the culture of the Middle East, like a big big big big big one can.
[SPEAKER_00]: And when we went through the
[SPEAKER_00]: a lady's there or went around or all picked up and I had like a long stick, like a bandage stick and I were waving the stick and on the end I was a dry day and that's a real cultural thing in the middle west.
[SPEAKER_00]: So it was a bit like if you look at the old movies
[SPEAKER_00]: From the facial mask, there was even four metal masks on.
[SPEAKER_00]: And it was pretty sort of spooky in their way, and they've seen them, they'd pass them to you to date and take it.
[SPEAKER_00]: You know, God, this telling us, this is a welcome and I'm thinking and it was an amazing way to enter into the tent.
[SPEAKER_00]: That's where you go for a screen.
[SPEAKER_00]: Though when we got into the tent,
[SPEAKER_00]: When we leave here, you follow me, that find the bus otherwise, you're gonna be stuck in the desert or not.
[SPEAKER_00]: You would never find your way back.
[SPEAKER_00]: This is what I was like.
[SPEAKER_00]: The logistics are going through my mind straight away through, you know, from a logistics point.
[SPEAKER_00]: And this is the biggest I think, oh, that has seen in my life.
[SPEAKER_00]: So out there, you can imagine, there's no pollution.
[SPEAKER_00]: You know, there's no lights.
[SPEAKER_00]: there's just stars, the beautiful night and just, you know, the day always have referred to an Iranian breeze.
[SPEAKER_00]: So we go into where we station and once you're in the tent, you look down and all the other tents had an open wall where you can see right through it's like being
[SPEAKER_00]: This is how well it was structured and of course, they had to have flooring down because you can't go to spill and drink and food out in the desert, just back up a lift, going to be a tip, you know, and of course,
[SPEAKER_00]: toilet arrangements and everything else that I'm looking at.
[SPEAKER_00]: I'm thinking this is this is a mining.
[SPEAKER_00]: So we're sitting down on cushions, like being in a bed when tent back in the old vows and all of a sudden I thought, wow, what an amazing experience.
[SPEAKER_00]: Until it was time to wait.
[SPEAKER_00]: And it was so military, we just went out to the back of the tent and each major tent had
[SPEAKER_00]: And there was a happy new guys, chefs and chefs, chefs, chefs, chefs, chefs.
[SPEAKER_00]: There's a helpless in that popcorn.
[SPEAKER_00]: And we've had a word of a liar.
[SPEAKER_00]: There was the had all the cards flung about the food was.
[SPEAKER_00]: Those things like him, you know.
[SPEAKER_00]: And all the wizard stuff.
[SPEAKER_00]: This was not just
[SPEAKER_00]: chips and pies and stuff like this.
[SPEAKER_00]: This catering was to a level as a chef.
[SPEAKER_00]: It was five-star catering.
[SPEAKER_00]: He just walked along the table, took what you wanted, just brought it back and you could kick down.
[SPEAKER_00]: It was just amazing.
[SPEAKER_00]: From there, these tits were
[SPEAKER_00]: all of a sudden this laser show started and there was dancers going to this music.
[SPEAKER_00]: We're sitting and we thought this is beyond the length of never sent a laser show back in 2005.
[SPEAKER_00]: There's one more mile.
[SPEAKER_00]: Until the fireworks went off at our foot, this is and the stars around.
[SPEAKER_00]: But the big thing was, is that the main sheng and um,
[SPEAKER_00]: to try to think of his name at the moment, his past the way now, but he set up a dog and racer.
[SPEAKER_00]: And I was Elmick to him.
[SPEAKER_00]: He was present.
[SPEAKER_00]: So, he'd come on the day to just walk through the tents, just walk through the tents and note, the one thing I noticed.
[SPEAKER_00]: There was nothing there of guns, show on or anything like that or security or close with patents for a minute.
[SPEAKER_00]: And I thought, wow, there'd be a lot of security in here that you're not seeing anything confrontational.
[SPEAKER_00]: And I thought that's amazing.
[SPEAKER_00]: So there was a lot of bodyguards, including women, they're all dressed the same way, pretty floppy gear.
[SPEAKER_00]: So no doubt they've got weapons if they need them.
[SPEAKER_00]: and they were walked in with him through the tents.
[SPEAKER_00]: And you wouldn't believe it.
[SPEAKER_00]: One of our people is an older woman.
[SPEAKER_00]: He stopped in Spotua.
[SPEAKER_00]: She'd pushed away to the front as she was gone apart.
[SPEAKER_00]: She got quite emotional about it.
[SPEAKER_00]: And I thought, this is an incredible experience.
[SPEAKER_00]: So when you're looking at travel, tourism, and the culinary world,
[SPEAKER_00]: and find dining and hospitality, and you guys all in the one place in the desert.
[SPEAKER_00]: Just blew my mind, I thought, this is something else I'll let you experience.
[SPEAKER_00]: So from a container point of view, logistical point of view, I'm thinking my goodness.
[SPEAKER_00]: The matter work that's found into this, and I've sent it from the prompt breeze, and you know, the milk cut, put it always stuff to get an output and refrigerate it in toners and work and with the catering guys,
[SPEAKER_00]: It's a big job, it's a massive job.
[SPEAKER_00]: And at the end of the night, I had this amazing show on set.
[SPEAKER_00]: Being part of the Holy Spirits, but you walk out the tent, you can sit down at the time, we always smoke them back and then diced.
[SPEAKER_00]: We're smoking shisha.
[SPEAKER_00]: The pork and pickled around on tables, the experience was just, they didn't miss one thing.
[SPEAKER_00]: And I thought they're planning,
[SPEAKER_00]: To deliver something like this, and then we will just go back on the buses.
[SPEAKER_00]: And think of how we had a guide to get there because you needed to be as the front of your bus.
[SPEAKER_00]: There's a bit of a way to get out and to get back into the city.
[SPEAKER_00]: But before any once we got back in the city, the part of it didn't stop there.
[SPEAKER_00]: Before I was alive with a lot of media to 10th anniversary of this great race,
[SPEAKER_00]: was one boy at American horse two, by the way, at the time, and then the Australian horse went on the same night, the horse called El Sprung.
[SPEAKER_00]: I think of the American horse that is roses in May or something like that, but I don't forget, but you can't bet at the roses.
[SPEAKER_00]: Osiray struck off in two and you can't bet.
[SPEAKER_00]: And saying that there was a lot of,
[SPEAKER_00]: And my right is a lot of other people walking around with mobile phones just before I say.
[SPEAKER_00]: So, if they wanted a bit though, we'd get a bit of a sane experience on the race night.
[SPEAKER_00]: The hospitality side, the logistics and the food, the beverage.
[SPEAKER_00]: You know, they had some of the finest wines from Europe.
[SPEAKER_00]: And it's a fella so you can't drink it and you buy it, of course you can't.
[SPEAKER_00]: And if I hope yourself, if you don't, you know, you were soon to show on the door.
[SPEAKER_00]: It was an amazing place to meet new people.
[SPEAKER_00]: So at all of the venues, we went to lead not and during and after the race.
[SPEAKER_00]: We met so many people that we was still in contact with the Master.
[SPEAKER_00]: who is, you know, stuck within a group and there's just a fascinating time.
[SPEAKER_00]: So that's how things started and from the solid experience, there's so many expats over there.
[SPEAKER_00]: It, I couldn't stop thinking about the whole experience and the logistics and the different variations of food there, various foods and the cultures.
[SPEAKER_00]: I'm starting a feedback already.
[SPEAKER_00]: At any of you bring all this stuff together, and it's hard to even explain this.
[SPEAKER_00]: We'll let him walk away from it and see if I got, you know?
[SPEAKER_00]: What have I just experienced?
[SPEAKER_00]: Uh, uh, the last day, uh, the friends are all went to this hand broken chain.
[SPEAKER_00]: I didn't want to get enough hand broken chain into bite.
[SPEAKER_00]: So I went off and do what I do, I'd love to walk.
[SPEAKER_00]: So everywhere I travel down, they contained in the screen, remote places, I walk that 10 in the morning, when it was the safest, and I knew I had to walk it over nine.
[SPEAKER_00]: And you were not to walk and we're at two to walk, and I know that's a rain.
[SPEAKER_00]: So I found a pretty nice little place and a shisha park, love the coffee over there.
[SPEAKER_00]: the dry dates and a small ball and I was just listening to English gentlemen that was just sitting below me and we're down at a right spot where the right hotel is and fascinating place to sit and just have a look what's going on in the hospitality and logistics and you know
[SPEAKER_00]: One of these English guys is, well, it's your turn now.
[SPEAKER_00]: I spent two years here as an engineer.
[SPEAKER_00]: Think of a company with King Hill, or one of those companies who are building all these buildings.
[SPEAKER_00]: Like a lot of these buildings weren't finished yet.
[SPEAKER_00]: And he said, I'm paying it over to you.
[SPEAKER_00]: And he said, yeah, he said, what are you going to miss it?
[SPEAKER_00]: And he said, I'm going to miss a lot of the food.
[SPEAKER_00]: their culture, discreet coffee, dried fruits.
[SPEAKER_00]: I'm going to miss a lot of that.
[SPEAKER_00]: So I like to take a lot of these experiences back then when we meet.
[SPEAKER_00]: And now they go ahead and said, yeah, I'm a big human, so a lot of the food and experiences from the old English pubs that said, I'll show that there.
[SPEAKER_00]: And to buy a product, create that too, because it was ours pubs there.
[SPEAKER_00]: So, when I got home, I said to the wife, as you go, bangles from the gold silk, what did we add?
[SPEAKER_00]: No.
[SPEAKER_00]: And the other thing is the cent, frankincense.
[SPEAKER_00]: So you've got gold suits in one button, there's gold everywhere.
[SPEAKER_00]: And then there's the old spice market and we're going to know a lot of trouble because we're supposed to meet one night at the point.
[SPEAKER_00]: We were forced to go back on the bus together and I got tied up in this spice market.
[SPEAKER_00]: No, it could not live.
[SPEAKER_00]: It's just the time in a way.
[SPEAKER_00]: The other guys were in there buying gold and not got watches.
[SPEAKER_00]: Very good saw that stuff went on.
[SPEAKER_00]: They were
[SPEAKER_00]: The spice makers took me back to the 110 years ago, like I said, hospitality, thousand, the seven thousand years old, and it sort of almost took me into that place.
[SPEAKER_00]: Franken-sense, murk, and gold, the free wise men, that was their presence to where Jesus is at, right?
[SPEAKER_00]: So I bought a bottle that started.
[SPEAKER_00]: And so when we got back home, I couldn't sleep on the plane.
[SPEAKER_00]: I think I walked from Dubai back to Melbourne.
[SPEAKER_00]: And what I mean is I've got some, you know, spinal issues, lower back.
[SPEAKER_00]: And we're up and back, of course, we weren't sitting there, flat up the front.
[SPEAKER_00]: I just kept walking around that plane to the point.
[SPEAKER_00]: But one of the hostess says,
[SPEAKER_00]: This is later from what I said, you need to be up the front.
[SPEAKER_00]: I know this, I need to fly horizontal.
[SPEAKER_00]: It won't happen.
[SPEAKER_00]: You know, people in business class, it won't happen.
[SPEAKER_00]: I said, I won't be noisy, I just came walking around and stretching and everything else, but my mind was still back in that there's my mind was still back sitting there and walking through those bus markets and I had this food in one more.
[SPEAKER_00]: I had logistics and another actually I mean, more blow up, you know, I just couldn't stop thinking about the experience.
[SPEAKER_00]: So as far
[SPEAKER_00]: And I was saying, well, what for that?
[SPEAKER_00]: It started all what a thing's happening.
[SPEAKER_00]: And that was the birth of where we are today.
[SPEAKER_00]: When we first come back, I'll get her a present, and I said, I got another gift for you.
[SPEAKER_00]: She said, what is it?
[SPEAKER_00]: I said, expect, telling you.
[SPEAKER_00]: You know, what the hell is that?
[SPEAKER_00]: What is it?
[SPEAKER_00]: I said, I don't know you.
[SPEAKER_00]: I don't know you.
[SPEAKER_00]: But we're gonna start something.
[SPEAKER_00]: Maybe it might be a franchise
[SPEAKER_00]: in high expat areas around the world.
[SPEAKER_00]: And a lot of them, a lot of expat, a guided community, some protected, and, you know, especially in the Middle East, but the specialty stores are rent, but I thought expat dollars is a great name.
[SPEAKER_00]: So the next one, I thought, I said, we gotta register, she said,
[SPEAKER_00]: your jet like, don't do a thing.
[SPEAKER_00]: So then I start drawing up a drawing of a palm tree with the sun, you see what is it?
[SPEAKER_00]: That is neutral to every culture.
[SPEAKER_00]: That's a feel good thing, palm
[SPEAKER_00]: got a trademark, not long after.
[SPEAKER_00]: It took us a long time because the trademark, the word, expat, it's like trademark in royalty.
[SPEAKER_00]: It is very difficult.
[SPEAKER_00]: And to put it into a place where I get it as a specialty foods and things like that, like the food and hospitality in the street.
[SPEAKER_00]: So we're able to get it.
[SPEAKER_00]: So we still got it and it's the company today.
[SPEAKER_00]: And I still want that logo.
[SPEAKER_00]: That reminds me of everything that would go back to all those years in hospitality, you know, palm tree and the sound.
[SPEAKER_00]: So it doesn't matter what coach you are, what country you're comfortable, it's just neutral, and it makes you feel good.
[SPEAKER_00]: So yeah, that becomes so we didn't go on at a franchise, trading was the next thing, and we had done a little bit of trade in my wife and I, uh, overseas, uh, with another friend of ours.
[SPEAKER_00]: And we've got very clever and we'll bring in, uh, products for the food industry.
[SPEAKER_00]: We knew her for the pizza industry.
[SPEAKER_00]: We knew her girl there.
[SPEAKER_00]: That was, uh, we can in a major distributor.
[SPEAKER_00]: So she said,
[SPEAKER_00]: The tomato toppings for putters and a toiline, we add the lid just to go back ground, we're done the training.
[SPEAKER_00]: And we'd a little bit cheaper than the other to choose us.
[SPEAKER_00]: Next matter, we get a call from summer.
[SPEAKER_00]: pretty heavy, yeah, speaking of telling guy, that's it.
[SPEAKER_00]: If you keep bringing this in, you'll end up in the crushed pineapple tip.
[SPEAKER_00]: So the spot, there's our tracking experience.
[SPEAKER_00]: Got right there, right?
[SPEAKER_00]: So I said, we've got a build.
[SPEAKER_00]: I said back and then there's a website to put it running.
[SPEAKER_00]: And so it been working down because I was on the website all the time or online, I couldn't find, I couldn't learn, I couldn't find a website, there's a lot of food websites, but oh my goodness, it's like been in a butcher shop where I was supermarket and it was ugly, they're just ugly things
[SPEAKER_00]: I can't look at these sights and they went around, they no longer, you know, they wanted to be everything, they're selling shoes, shoes, and toys, and sausages, you know, we need to develop something now that people could go to, but I didn't want to put any commercial food, that let's call it junk, I did not want to put junk food on here, I wanted it to
[SPEAKER_00]: platform, you know, um, of just the foreigners premium foods to hard to get, um, got out of some.
[SPEAKER_00]: And believe me, like, you know, in the Middle East, you know, the chocolates, the, the out of some chocolates over there to real skill.
[SPEAKER_00]: And it's a big thing over there.
[SPEAKER_00]: And I thought, wow.
[SPEAKER_00]: And she said, look, you're, you're, you're mad.
[SPEAKER_00]: And I said, I know.
[SPEAKER_00]: but it's up here and I've got to unpack it and it's going to take a long time.
[SPEAKER_00]: We've got to trademark these things.
[SPEAKER_00]: We've got a copy right.
[SPEAKER_00]: See, wouldn't be like it.
[SPEAKER_00]: When we first started putting it together four years later, five years later, we'll back into buy a golf food.
[SPEAKER_00]: As Expat Deli, exhibiting at a problem of the biggest things both in the world.
[SPEAKER_00]: It was just simply amazing the size of these six bows, but I lost it, I was just like I'm going to get out and walk the floor, six hours later I come back and I said, I'm stuck, which is in a little thing of a couple of approaches up the back of the thing, it's about telling, but the one thing that really sold things to us.
[SPEAKER_00]: And he has done a lot of, he's speaking in that apparently, and he's either, I think, touch with June, and he's a big guy, but on each chest jacket, he had a lot of matches on that.
[SPEAKER_00]: And he wanted to tell us how good he was in the world, as a chef, as a decorated chip.
[SPEAKER_00]: I wish I had to remember this night, because he's looking at the bread shop,
[SPEAKER_00]: What is it?
[SPEAKER_00]: And I said, I said, good question, and what is it?
[SPEAKER_00]: I said, the simplest, what do you explain it?
[SPEAKER_00]: This whole expert, very simple.
[SPEAKER_00]: The fine food, all the equipment, the beverages, but only the top and not the commercial style.
[SPEAKER_00]: We're going to put it in a laptop.
[SPEAKER_00]: Let's say we've got to put a little left on.
[SPEAKER_00]: He said, listen, my friend, keep going with that.
[SPEAKER_00]: Because one day I don't want to come back to any more exposed.
[SPEAKER_00]: He said, quite frankly, I'm over them.
[SPEAKER_00]: They're hard work.
[SPEAKER_00]: It's just too hard in the travel and everything.
[SPEAKER_00]: So you're telling me, one day, I'm going to sit down in my lens room and we're off the set arm, drinking a red, sitting on,
[SPEAKER_00]: Mike and Peter, on your site, and I'll be able to buy or bring in any specialty foods from around the world.
[SPEAKER_00]: And I said, you know, yeah, that's the concept.
[SPEAKER_00]: Good luck.
[SPEAKER_00]: I hope you're successful.
[SPEAKER_00]: So that's where it sort of started from, you know, that was the foundation and the story.
[SPEAKER_00]: And then when I started getting into the history of, uh,
[SPEAKER_00]: how old the hospital at ease, into the digest, the prints of hosts are still the sun, they're simple, the principles are simple, but naturally, you know, um, online and everything else now, it's survived.
[SPEAKER_00]: It's probably one of the most durable industries in the history of of life.
[SPEAKER_00]: We
[SPEAKER_00]: that go to a place, trade has got a place and they're greeted with a smile and they give it a place, a safe place to sleep, place to eat, they'd like to entertain them at the same time and look after them.
[SPEAKER_00]: And that's basically hospitality today.
[SPEAKER_00]: It's changed as we know that
[SPEAKER_00]: know the various foods and of course the innovation of equipment that are changes and the hope tell networks free at the world they charge but the principles are there is still pretty similar
[SPEAKER_04]: Yeah, well, when you go to another country or most people when they're wanting to have their vacation, if you will, what are the things they want to see?
[SPEAKER_04]: They want to usually go somewhere where the weather is to their liking and or they want to enjoy the food.
[SPEAKER_04]: right how many it was for me the the big reason going to Italy was not yes I was lucky enough to go for work but I wanted to experience the culture in the food and see what it was all about right even if I did nothing else
[SPEAKER_04]: I've said, time and time again, if I just get to eat the food and experience that, because you can understand culture through food, right, because you see the experiences you go into the restaurants or the home cooking, whatever, maybe you get to experience, you get to feel what that country is about and that has always been the case in the hospitality industry.
[SPEAKER_04]: and that's what we emulate right in the restaurant we want to emulate a location and environment in which is inviting and you want to come in and you want to you want to be there you want to come first you want to be what humans were meant to do to socialize yeah and that's what's the reality is all about yeah so you had this
[SPEAKER_04]: amazing trip out into by had your brain thinking you you start a website and again not to I mean 2005 you're coming out of the I mean did calm bubble you know five years earlier and websites and people you know they weren't really probably where they they're no nowhere where they are today however you still had that idea in in the back of your head and you said you had to unpack it and you had to kind of figure out what it was and
[SPEAKER_04]: It's evolved, you know, over the years and, you know, as we met and have been going through it, I mean, there's been an evolution over the past even six months.
[SPEAKER_04]: Yeah.
[SPEAKER_04]: So I think it's good to let people know to, you know, we're going to dig more into the website and you know, so we know it's a connector of different brands.
[SPEAKER_04]: I mean, everything.
[SPEAKER_04]: I mean, there's so much on the website.
[SPEAKER_04]: just the, I don't know, call it, I believe in divine intervention, but kind of how we are paths intertwined, you know, what, what made you, it all happened through LinkedIn, maybe just on, you know, what made you spark that conversation and then, you know, on the flip side tell, tell my side of it as well.
[SPEAKER_00]: Look, that's an amazing one.
[SPEAKER_00]: And I, I hate this coming all what's on, that's a good question.
[SPEAKER_03]: I'll stick it here and it's a quite a good point to it.
[SPEAKER_00]: I was sort of a great user of LinkedIn in the town industry because quite from where I didn't want other people in the county industry to know what I was doing.
[SPEAKER_00]: I was deploying under the radar and go off the big projects and you know, so I did
[SPEAKER_00]: we have to be out there, you know, all the socials.
[SPEAKER_00]: And that's a big part of it.
[SPEAKER_00]: But the one thing is, and this is way back, and this is where, you know, a job my wife made sometimes, a boy, don't found that.
[SPEAKER_00]: She knows the operations sort of, and it's always
[SPEAKER_00]: You do all the, um, when I think of a dot com, I want you to register it, right?
[SPEAKER_00]: You didn't go that, you know, I never even get on with it, go to any.
[SPEAKER_00]: So we're going to be at 40, uh, domains and your way roles.
[SPEAKER_00]: And I woke around one night at three o'clock in the morning.
[SPEAKER_00]: Oh, my, oh, no, no, no, so I'm there.
[SPEAKER_00]: I'm so much more sticking all the time.
[SPEAKER_00]: You're going to end up that way now because you're an entrepreneur.
[SPEAKER_04]: No, no, the best idea is come when you're like, it's the worst.
[SPEAKER_04]: I'll be in the shower and in an idea hits and you're like, oh my god, I need to write this down.
[SPEAKER_04]: It happens all the time.
[SPEAKER_04]: It's in the worst timing possible, where I'm doing something
[SPEAKER_04]: the light bulb goes off and it's nothing related but I know what I know what you mean.
[SPEAKER_00]: You're in trouble now, you better start seeing somebody to do some meditation so you don't end up in insomnia.
[SPEAKER_00]: Most of the others are a corner visionary because we do nothing about tech and all right my wife and I bet I'm not going to get off the top of you.
[SPEAKER_00]: How we met on LinkedIn is that we don't wake up for a couple of months.
[SPEAKER_00]: I said, I got a light bulb moment.
[SPEAKER_00]: I want you to get on go that if she said, That's free 30 in the morning.
[SPEAKER_00]: I said, I know, but what happens if it goes?
[SPEAKER_00]: She said, What is it?
[SPEAKER_00]: She says biography.com.
[SPEAKER_00]: She said, you are totally mad, you know that.
[SPEAKER_00]: I said, I'll be mad if I don't get it.
[SPEAKER_00]: Let's pick that up.
[SPEAKER_00]: She talks, because it goes back, she says, I'm out, because I'll check the spelling, and you'll see, you know, I can't spell.
[SPEAKER_00]: So, you checked it on the app, had I said, eight, it's that.
[SPEAKER_00]: So, we got it, and she said, well, what's this biography?
[SPEAKER_00]: Do you call it?
[SPEAKER_00]: I said, I want to get special things shifts.
[SPEAKER_00]: I don't want to tell this story, because I find it really interesting people.
[SPEAKER_00]: And, and I mean, because I've known a few shifts
[SPEAKER_00]: And they remind me of guys, and I've had these friends too, that a transport truck driver has dropped big ricks and they're doing long haul.
[SPEAKER_00]: From one side of the country to the other, it's painstaking, they don't get to get out and have lunch and time every weekend and just do what other people do.
[SPEAKER_00]: I've found chefs and people in hospitality don't get a lot of sun.
[SPEAKER_00]: It's hard work, and I find that they have to have a lot of passion and it's low pain as we know for the general people at work in hospitality, but they have passion for food.
[SPEAKER_00]: I had a passion for food, you know, art book.
[SPEAKER_00]: go out when I'm in the mood and my was exceptional cookbook in a Greek.
[SPEAKER_00]: It's part of Greek culture.
[SPEAKER_00]: They love the cookbook, I'd say.
[SPEAKER_00]: You know, but I wanted to, I wanted to put the chess poetry together and see their stories.
[SPEAKER_00]: How they start, they will have a look at
[SPEAKER_00]: had gained not everybody stays in another state in all their life, but they were starting to, chefs were starting to back then jump out of the kitchen into the fire of doing something outside the kitchen.
[SPEAKER_00]: They were becoming all of a sudden, you know, they were becoming the new stars on TV.
[SPEAKER_00]: and they did and books and interesting stories and you know I used to love watching those shows where they tore around the world you know and just gone to places and we know who those guys are you know and showing real food and cultured food and I
[SPEAKER_00]: I didn't want to have all mutual and had it shifts.
[SPEAKER_00]: So at the start, a lot of the shifts we had on there, everybody knew.
[SPEAKER_00]: So I thought, yeah, now, what things are changing at heartless beating in industry, in the hospitality industry, and the speed of online.
[SPEAKER_00]: And I wanted to look and find interesting shifts.
[SPEAKER_00]: Younger shifts as well.
[SPEAKER_00]: all cultures, all cultures, and some would stand out to me.
[SPEAKER_00]: That person's got a point of difference.
[SPEAKER_00]: Now, they're not contact them, not all of them wanted to come on.
[SPEAKER_00]: That is, I'd love to be on me.
[SPEAKER_00]: So, for some reason, I love authentic brains, and I was on LinkedIn
[SPEAKER_00]: So Emily, now I'm in a very short period of talking.
[SPEAKER_00]: Yep.
[SPEAKER_00]: Yep.
[SPEAKER_00]: And I sent you on LinkedIn.
[SPEAKER_00]: I said a couple of times, you want on LinkedIn.
[SPEAKER_00]: And this is serious, so this is not trying to make a story here.
[SPEAKER_00]: Chip fell.
[SPEAKER_00]: I went to school with a jet fell.
[SPEAKER_00]: Let's remember to talk to that.
[SPEAKER_00]: And I did it.
[SPEAKER_00]: No.
[SPEAKER_00]: Where it grew up?
[SPEAKER_00]: There's a family of noise.
[SPEAKER_00]: And it's not far from me, I played football with him in sports and actually Jeff fell with me, great, right back then.
[SPEAKER_00]: And I fought Jeff fell.
[SPEAKER_00]: And the stop reason, I just looked at it.
[SPEAKER_00]: And then it said fell into food.
[SPEAKER_00]: And I fought, you know, what, I love brands,
[SPEAKER_00]: and it's all about the dollar.
[SPEAKER_00]: It's all about the margin, and it's not about people.
[SPEAKER_00]: To me, it doesn't represent much.
[SPEAKER_00]: I think commercial breads, oh, look at the name of the dollar.
[SPEAKER_00]: Da, and she'll be there all day.
[SPEAKER_00]: So, let's do that.
[SPEAKER_00]: And I thought, here's a young chef, I'm gonna get on a really bad, and I read that, you had a farm in background, and yeah, you were pretty raw with, you know,
[SPEAKER_00]: where you come from what you're done and to let down in the corporate industry.
[SPEAKER_00]: Oh, I know what that's all about.
[SPEAKER_00]: You know, there'll probably be a lot of people that can have you listen to this or not what that's about.
[SPEAKER_00]: And it's about all about the dollar's not about the person.
[SPEAKER_00]: How much can I get out of them?
[SPEAKER_00]: It's like 11, don't cut it up.
[SPEAKER_00]: Those squares are two sitting sides, they're getting in a front on the floor.
[SPEAKER_00]: Step on it to get that last bit of juice out.
[SPEAKER_00]: some people say I've had enough, I'm jumping out of the pain into the fire, I thought I was going to contact this guy and I sent you out of podcasts and you would just start it.
[SPEAKER_00]: But you're bread, I love the microphone and a cool call.
[SPEAKER_00]: Now, for this, it's got a point of difference here, this guy is interesting and he's at the right.
[SPEAKER_00]: and screw and everything else are contacted in and said I'm sure we can collaborate and that's what you do on LinkedIn.
[SPEAKER_00]: Not all collaborations are good, we've found a few that are.
[SPEAKER_00]: Without counted too much we put a few equipment up and not equipment so foods up and a few things
[SPEAKER_00]: then I'll pay it so they move on and now the collaborations are great, you know, especially with the chefs.
[SPEAKER_00]: So now, we've got quite a few chefs and this is only been in the last 12 months, which actually is submitting articles of interest, of the culinary industry to the point that
[SPEAKER_00]: culinary news or something.com, there's one of those, but it's a good.com, and it's on the Shest biography.
[SPEAKER_00]: So, chefs and the culinary world and post articles up on that, there's chef star, chef'sarticles.com.
[SPEAKER_00]: So, those articles, actually, bring it to your bit of traffic, because they're interesting stories.
[SPEAKER_00]: And some of these chefs and
[SPEAKER_00]: And we can see a seismic shift now in food.
[SPEAKER_00]: I think we're starting to see it to get back to real food, right?
[SPEAKER_00]: And it's driven by chefs and it's driven by passionate people that want to make people healthier through food and nutrition.
[SPEAKER_00]: And there are many chefs now to start to bread out and do different things.
[SPEAKER_00]: And then there's still those wonderful chefs
[SPEAKER_00]: You know, who got chips on there that are so creative in there out of the screen and what that do is a share And we got a few of them on there and we got chips on all around the world from different cultures that actually given us recipes now.
[SPEAKER_00]: You've got one up there You're on chest forever as well Because at that point of difference I thought a lot ahead of you up on there so you're on chest forever if you tell your story
[SPEAKER_00]: And when you become the world's number one podcast, which you've fast-bacablin, for the hospitality industry and pride, food and everything else or the industry itself, I'm gonna say, wow, he's such a spy over it for that guy.
[SPEAKER_00]: And we're also part of the ship in what we did.
[SPEAKER_04]: Yeah, I want to touch on LinkedIn just briefly and the power that it can be if it's used properly.
[SPEAKER_04]: I see so many people on that platform that it's become another social network where they just try to sell it.
[SPEAKER_04]: It's crazy.
[SPEAKER_04]: It's just it's just not a good place to be, whereas before it was very prestige that's the place you go if you want to do business,
[SPEAKER_04]: Yeah.
[SPEAKER_04]: And what I have found is to your point.
[SPEAKER_04]: I'm I'm constantly on there.
[SPEAKER_04]: I'm looking seeing who's on there.
[SPEAKER_04]: If I see a dish that a chef has done or I see someone writes an article and it's really well, I connect with them.
[SPEAKER_04]: I want to see more of that.
[SPEAKER_04]: That's why I'm connecting.
[SPEAKER_04]: But what's interesting and I found through connecting with some people is that
[SPEAKER_04]: a lot will instantly say, what do you want?
[SPEAKER_04]: Okay, and I simply reply back, I don't want anything.
[SPEAKER_04]: I like what you're doing.
[SPEAKER_04]: I want to see more of it, so I can connect with you.
[SPEAKER_04]: Now, that may lead to something in the future, because they see something I do or I see something they do.
[SPEAKER_04]: And again, the hospitality industry is all about connections and who you know and how you can connect people.
[SPEAKER_04]: Right, and there may not be that immediate return on investment
[SPEAKER_04]: of your time, but you don't know what's going to happen any year or two years or three years or somebody that you've worked with or something that happened and all of a sudden the paths align and that's exactly what you said is you reached out and I was all right let me look at the his website see what he's got and I said what does it hurt to have a conversation and I know people about people value their time but at the same time I was like you know what
[SPEAKER_04]: I'm going to have to explore all doors, explore all possibilities and see, you know, if somebody's willing to have that kind of level of depth of interest, let's have a conversation and then just progress and just, you and your wife, good, good people and you can tell good people when you find good people, you want to do things with them again, whether that's right up front, whether it's in the future, whether it's just staying connected, you don't know where
[SPEAKER_04]: gonna happen I had no no idea no clue no nothing you know I told my whole story on episode 56 and you know now we're in a stage where I think twenty twenty six is like the year where things start to happen things are clicking you know and all that hard work to people talk about of
[SPEAKER_04]: You work your butt off and you see nothing for years and then all of a sudden it clicks and then and then it just happened so it was just interesting and plus plus like I love the accents I mean it's it's hard not to want it oh yeah I absolutely loved the accents so it's like yes I get a talk with people that have.
[SPEAKER_04]: you know, the accent, um, and so now here we are today, you know, partnering up and, you know, yeah, you've got so many facets to the website.
[SPEAKER_04]: We've got the Shest biographies.
[SPEAKER_04]: There's equipment.
[SPEAKER_04]: There's food.
[SPEAKER_04]: There's a whole lot.
[SPEAKER_04]: And again, I think the goal today was really to kind of tell that backstory of who works.
[SPEAKER_04]: I'm sure we'll have more conversations because there's
[SPEAKER_04]: So many pieces too.
[SPEAKER_04]: There's a lot to the website.
[SPEAKER_04]: There's so much to unpack and what the website has to offer, you know, maybe talk just a little bit about the website and how, how one does interact with it, right, with all the facets, you know, button it up the best, I don't know, the the
[SPEAKER_00]: as we all know, AI, you know, is told us, uh, both clear to simplify and set.
[SPEAKER_00]: And this is what we set out to do right from the start.
[SPEAKER_00]: OK, in the search engines, and you get on the search engine, you get out of that, you get into this, you get into that, you get into that, you get into.
[SPEAKER_00]: I want to decentralize everything, every facet of hospitality.
[SPEAKER_00]: Everything.
[SPEAKER_00]: and then interact with the logistics on another platform.
[SPEAKER_00]: You can click on one to the other.
[SPEAKER_00]: And it become a one stock market place to be an essay to the World War at Work.
[SPEAKER_00]: Now, to make it easy, it is that it can't be just a bunch of websites, okay, it's boring.
[SPEAKER_00]: Again, it's so simply boring, and you need to have people come on and start searching for that to actually in the game, and right now, we've made a lot of changes, but we've got so much exposed goal prospectus, and I love what you know shows, Park is one of my favorite
[SPEAKER_00]: and is out these innovating.
[SPEAKER_00]: But they all look for virtue grant to mine that it hasn't been mine for four.
[SPEAKER_00]: And that's where it probably need to be payloads are, that they're looking for.
[SPEAKER_00]: So it's a bit like our site.
[SPEAKER_00]: So the more rule done, we have on those platforms, the more traffic you're going,
[SPEAKER_00]: I've been told many times, they always see in the year there's a death now, I said now it's not.
[SPEAKER_00]: And actually, it's a good friend of mine and I'm where a good friend of A.I.
[SPEAKER_00]: Is O'Reil platforms virtual to every minute of the day because it's looking for data.
[SPEAKER_00]: We've got about 60,000 products and services,
[SPEAKER_00]: um, culinary and hospitality equipment on that.
[SPEAKER_00]: Now, if you picked up 5,000 of that equipment, put it into an expo, you wouldn't get it in there.
[SPEAKER_00]: Be too much.
[SPEAKER_00]: You know, so we put it like I said to that chef, I put it in to a, um, an iPad.
[SPEAKER_00]: But we're moving it high to speed now.
[SPEAKER_00]: And the, the whole world.
[SPEAKER_00]: And we need dedicated
[SPEAKER_00]: industry platforms.
[SPEAKER_00]: It's a must.
[SPEAKER_00]: So when box go in, we're right from the start, what we wanted to do is have the main categories of hospital and the subcategories that come off that.
[SPEAKER_00]: Before you know, it thinks we're just blowing up like, wow, we're going to add this
[SPEAKER_00]: on this sort of the arts be what's here here so I'm cutting you a category to be biodynamic.
[SPEAKER_00]: Those farmers, I've got to take my help.
[SPEAKER_00]: The world should go back.
[SPEAKER_00]: And that's the old way of farming, right?
[SPEAKER_00]: The boy isn't really quite.
[SPEAKER_00]: And that's where that food and everything is going to prove people's health.
[SPEAKER_00]: And if they were back eating like that, we wouldn't have had half the,
[SPEAKER_00]: problems today, but, you know, so things, as I am winding, front of you, you know what to said, what were moments, you know, you're building something, I'm thinking of, you know, the charities, food, shelters, and there's a lot of, like a lot of industries
[SPEAKER_00]: So the wellness part of things you've got to take directly, speak then, of that.
[SPEAKER_00]: So we built our hospitality charities, and it's a worldwide platform or website.
[SPEAKER_00]: I'm just going to sound.com, but it's just around food banks, shelters, homelessness, and wellness, but no advertising or anything on that side at all.
[SPEAKER_00]: And it's a genuine non-for-profit.
[SPEAKER_00]: And we only try to put non-for-profits on that particular side.
[SPEAKER_00]: So, off topic a little bit, but, you know, and it's not just a site to be added, so yeah, this is kind of the money side of whatever.
[SPEAKER_00]: We want to be serious in about what we do and the charitable side, I think.
[SPEAKER_00]: you know, philanthropy like people that have gone money to go on there and actually uh, soon, brand.
[SPEAKER_00]: And there's one out there now we spoke about the burnt chef.
[SPEAKER_00]: I've seen him in email, I haven't had a reply back, but I'd like to put them up there and hopefully people who would money get their point of spend it can get on there and start donating to those charities, especially homeless and people that
[SPEAKER_00]: food banks that are really struggling to clean themselves in this day and night.
[SPEAKER_00]: So that's one facet there that we really want to grow.
[SPEAKER_00]: But like I said, there's no commercial or ads on that that's purely we host it and we want to put it out there again as a as a platform where people can go.
[SPEAKER_00]: And so it's all if they're in need of hell, they might be able to go to the wellness plant and think who can help us.
[SPEAKER_00]: Well, I actually on the board that gets pretty canceling to help people learn, but if it takes you to not that expert, the mum's and dad's and the brothers and sisters that are struggling and carnival canceling.
[SPEAKER_00]: So I suppose that thing started there where we said, you know, we've got to do something there to be a one-stop platform there, to give a brand of well-awaited
[SPEAKER_00]: So there, yeah, it's a lot to digest.
[SPEAKER_00]: And you can get off topic pretty quick when you go through the whole platform.
[SPEAKER_00]: But it's hard to work the bots.
[SPEAKER_00]: Because it's categorized, main category, so category, and it's very readable for bots, good bots.
[SPEAKER_00]: There's bad bots in the world, but I then have, I did not have a problem
[SPEAKER_00]: um, coming across, scraped an L platforms at all, because we work together.
[SPEAKER_00]: Now, if they're finding us, then we know that the world's partners, we're actually getting weakly visits now.
[SPEAKER_00]: We've done the stats last night.
[SPEAKER_00]: It, the countries up by the 220 countries
[SPEAKER_00]: There's a free 100 and 80 million websites in New Wilk.
[SPEAKER_00]: Now, just think of this for the moment.
[SPEAKER_00]: The state is that there's about 33,000 and I'm just reading that step off my sheet as we don't, because I want to make it up.
[SPEAKER_00]: That I registered who died today.
[SPEAKER_00]: But outside of that, new websites per day is 250,000 new websites per day.
[SPEAKER_00]: Why is there more websites per day than actually registering for a domain name?
[SPEAKER_00]: Because a lot of domains are actually parked.
[SPEAKER_00]: get that dot com and it's very good having dot net dot all dot whatever it's dot com.
[SPEAKER_00]: It's the most frequently used around the world rather than country.
[SPEAKER_00]: That's where it starts.
[SPEAKER_00]: How is your business held as jet fell into food or fell into food podcasts, get itself out there, straight away to be known.
[SPEAKER_00]: and recognize, and believe me, from your first podcast to now, I just see how much it's grown where, you know, I love listening to it because, you know, you've got the confidence, you've got some great people in there, and you grow with it, and it's as simple as that.
[SPEAKER_00]: And you know, you're back around.
[SPEAKER_00]: You know where you come from, the farm.
[SPEAKER_00]: And that's a growing.
[SPEAKER_00]: You're willing to, you've got the passion, as a chef.
[SPEAKER_00]: Now you're out there and a first thing I said to you so when we we got together and what are you going to do Jeff he says I don't really know From what's up with you and I said hey guys, you know the work of an entrepreneur You know an envisionary you might have a vision But you're well for saying how do we make money?
[SPEAKER_00]: I don't know yet But we've got to work away that we need to try to get to make a manicure right?
[SPEAKER_00]: So or monetize it
[SPEAKER_04]: Yeah, it goes back to the mantra and I guess first thank you for all those kind of words.
[SPEAKER_04]: I appreciate it and I and I and I go back to it.
[SPEAKER_04]: I look at some of the first stuff.
[SPEAKER_04]: So where I'm now it's all practice right everything you do it is practice and you have to do it.
[SPEAKER_04]: But what I was going to originally say is that I always had this mantra and I kind of got away from it for a little while.
[SPEAKER_04]: I don't know why it was, it was always in the back of my mind is that if you chase money, you're going to call it constantly chase money.
[SPEAKER_04]: When you stop worrying about it as much and you do the right thing, whatever that might be, it finds you.
[SPEAKER_04]: And then it comes to you.
[SPEAKER_04]: And it's, Ironic how, how that happens.
[SPEAKER_04]: And sometimes it may feel like
[SPEAKER_04]: I don't know what I'm going to do, and then all of a sudden, I don't know where it comes, but that's if you're doing consistently the right thing that those things happen to you.
[SPEAKER_04]: And so that's where I feel is kind of on that journey, on that roller coaster of trying to get there.
[SPEAKER_04]: And to your point, it's a different, as an entrepreneur, some people, I'm going to do this.
[SPEAKER_04]: I'm going to sell that, whatever it might be.
[SPEAKER_04]: But for me, it was all about,
[SPEAKER_04]: like you.
[SPEAKER_04]: I feel like I like connecting people.
[SPEAKER_04]: I've always had an act for like, hey, I know somebody.
[SPEAKER_04]: Let me connect you.
[SPEAKER_04]: No benefit to me, except that I want to help the people that I know that need whatever support services,
[SPEAKER_04]: products, et cetera.
[SPEAKER_04]: Hey, I know somebody and it still happens to today is somebody will say, yeah, I'm looking for this and I'm like, I know somebody that I'm happy to make an introduction to email.
[SPEAKER_04]: And if it works out great, if it does it, okay, that's okay, too, but it doesn't hurt to explore.
[SPEAKER_04]: So kind of being that can can do it.
[SPEAKER_04]: And I feel that hospitality chain, I think that's what made me levitate towards it was that
[SPEAKER_04]: hundreds of countries, thousands of cities, you know, so I guess what I'm trying to say is is that if you're a chef, if you're a buyer, if you are looking for products and you don't know where to start, this is a great place.
[SPEAKER_04]: This is not where you can start to go there.
[SPEAKER_04]: Dig into a country and it's very granular.
[SPEAKER_04]: If you're looking for a specific region and a specific producer, you can find all that in a credible source and that's the other thing.
[SPEAKER_04]: It's a credible source because as much as we love AI, I was actually using it today and it pulled up something and told me something, I go, you're not right.
[SPEAKER_04]: This is wrong.
[SPEAKER_04]: I was like, you are wrong and it came back and it was like, actually you're right.
[SPEAKER_04]: I am wrong and I was like, yeah, I know that you're wrong.
[SPEAKER_04]: So I need the right information.
[SPEAKER_04]: where you have a credible website with credible information that allows you to know that what you're going to pull or what you're looking for.
[SPEAKER_04]: You don't have to worry about, okay, this is some knockoff.
[SPEAKER_04]: And to your point, especially with the food stuff, it's more our
[SPEAKER_04]: the small guys that are trying to put their products out and they have finite amount of time and resources to do marketing and puts stuff out and especially from a global standpoint, I know a lot of stuff is coming hyper-local and regional however you still need the world in order to have things happen.
[SPEAKER_04]: Yeah, exports are just a part of it.
[SPEAKER_04]: I wanted to say all that.
[SPEAKER_00]: We're coming up on time to give you the last point we tried missed and it's a big point.
[SPEAKER_00]: And we've got the this point and we are hitting time like this might be a last episode because we've got so much more to discuss about all
[SPEAKER_00]: I don't believe that online advertising has to be expensive as one of these, it's just too expensive.
[SPEAKER_00]: Now these follow people, they can't go on a supermarket, they don't want to, they want the food service industry, they can't afford supermarkets, they're taking too much profit out of them.
[SPEAKER_00]: So what's left for them?
[SPEAKER_00]: They can't.
[SPEAKER_00]: For the small people and especially in the one industry and I would like to stick over
[SPEAKER_00]: We could put a Premier listing in their category, their region, everything about them, give them a Premier listing, thousand words, freak photos, and they'd cost them about one class or one a week.
[SPEAKER_00]: We could do that.
[SPEAKER_00]: The bigger the companies are more commercial everyone, from on the positions,
[SPEAKER_00]: different costs there of course.
[SPEAKER_00]: But there'd be commercial companies with equipment and all that.
[SPEAKER_00]: I'm talking about the small artisan people, where they had to support the industry, by the dynamic farming and then and all the good stuff that, you know, back to the food, that's important for people's health and everything.
[SPEAKER_00]: And we like to put a more one at a rate that they can afford.
[SPEAKER_00]: But without being ridiculous,
[SPEAKER_00]: So at times, it takes us four to six hours to do the work to put a premium listing on, and they've got their logo, and you know yourself, your brand, and your logo, is who you are, and what your product is.
[SPEAKER_00]: We can get their logo out there to the world on a world map.
[SPEAKER_00]: And we don't take commissions.
[SPEAKER_00]: If anybody's buying off the site, we're not plenty of people are buying off the site.
[SPEAKER_00]: We know a few people that.
[SPEAKER_00]: I know what you're saying, where do you find us online?
[SPEAKER_00]: A couple of people who have said, hey, they actually found us on your side, which is good, good feedback.
[SPEAKER_00]: But so when I click the till, it's between the producer and the buyer, they connect, they decide whether or like it products in it, only have a look at it.
[SPEAKER_00]: We know that they're going to get traffic and we think I offer that to because I'm not going to mention our page wiggly page Searchers but they're extremely high and each week as we've we've been doing our SEO More we've doing that ourselves because we've played a lot for all SEO and I get in there and I think that is pretty ordinary
[SPEAKER_00]: So good enough to do so, you know, when we learn the hard way, kind of fortune for all this stuff.
[SPEAKER_00]: So we've invested in down in ourselves and done it properly.
[SPEAKER_00]: And we're nearly at the completion of the back end of hospitality, and we can sort of see that the buck activities just taken our search now to another level.
[SPEAKER_00]: And the matter cities that are of the honest.
[SPEAKER_00]: So it's a two way to get out there.
[SPEAKER_00]: You're not that sometimes not another time, every minute of the day you've got exposure.
[SPEAKER_00]: You tell us what market, so you're not going through a block.
[SPEAKER_00]: So, I don't know how to get more out there actually to have a real people.
[SPEAKER_00]: So, we're designing that at around you.
[SPEAKER_00]: What you want?
[SPEAKER_00]: I only want a local market here, and this is the market I'm looking for, right?
[SPEAKER_00]: I wanted an actual exposure.
[SPEAKER_00]: Oh, an experiment, brain.
[SPEAKER_00]: So that's how flexible you can be.
[SPEAKER_00]: And like I said, we're not taking 10% out of this, or whatever, they're selling the product.
[SPEAKER_00]: So we connect and manufacture to the buyer, the producer, to the buyer.
[SPEAKER_00]: So as you know, a cliche we use, and I select, buy direct, say, it's up for you.
[SPEAKER_04]: Yeah, I was going to say where do people.
[SPEAKER_04]: Oh, yeah, for sure.
[SPEAKER_04]: I was going to say normally I closed it out with the where do you find them, but I'm going to do was just listen up this podcast and you're going to know exactly where to find them a hospital.
[SPEAKER_04]: So, so you can always go there or if you want to know more information guess what?
[SPEAKER_04]: you're going to have to maintain calm and you can get more information and you can find more information.
[SPEAKER_04]: So that's where you're going to go.
[SPEAKER_04]: Ian, I know we've had so many conversations and again, there are so many things on pack.
[SPEAKER_04]: I know I want to do logistics.
[SPEAKER_04]: I know I want to do specialty stuff and and charities.
[SPEAKER_04]: I mean, there's just so much with the last question.
[SPEAKER_00]: And this is really the last one that we should think about too.
[SPEAKER_00]: And it's going to play an amazing part of everything there because the world's changing.
[SPEAKER_00]: The banks are going to get left behind if they don't do something bad.
[SPEAKER_00]: And the feedback, you'll be able to buy things from a site, say like this, like a equipment, a container, a one or whatever.
[SPEAKER_00]: Three clicks of a button, bang, bang, bang, no.
[SPEAKER_00]: Let it credit in front.
[SPEAKER_00]: If Rama got in the bank, you've got to get a bank guarantee in this
[SPEAKER_00]: climate gap waves, you know, those these can all plug into this and benefit terms more than a dietary side.
[SPEAKER_00]: You are boin and the boin and pay later think quality is just massively in that sector and that's coming quick.
[SPEAKER_00]: So there's a lot of things and
[SPEAKER_00]: To talk on the podcast, it's going to be a very interesting session there on those scenes alone, what actually drives and makes it and what takes us into the next four years.
[SPEAKER_03]: Yeah, for sure.
[SPEAKER_04]: For sure couldn't decide a better Ian love having our chats and letting anybody have a great day.
[SPEAKER_04]: You know, it's it's an evening for me.
[SPEAKER_04]: You're just getting the day rocking and rolling and started.
[SPEAKER_04]: It's been a good spot.
[SPEAKER_01]: It's a great shot.
[SPEAKER_01]: It's just a great shot.
[SPEAKER_01]: This is El, uh, another was it?
[SPEAKER_01]: Yeah.
[SPEAKER_01]: First, uh, podcast won't be the last.
[SPEAKER_01]: I love what you do.
[SPEAKER_01]: And it's not just popping you.
[SPEAKER_01]: I just, uh, I think it's well-needed.
[SPEAKER_01]: But I love that bread.
[SPEAKER_01]: I know you didn't design it.
[SPEAKER_01]: You're wiped it.
[SPEAKER_01]: Don't ever sack her.
[SPEAKER_01]: Oh, I can't sack.
[SPEAKER_01]: Why don't be lost?
[SPEAKER_01]: So um, yeah.
[SPEAKER_01]: Well done mate.
[SPEAKER_01]: It's so kick out, eh?
[SPEAKER_04]: Uh, love it.
[SPEAKER_04]: Appreciate it.
[SPEAKER_04]: Appreciate you.
[SPEAKER_04]: Appreciate you, cab.
[SPEAKER_04]: And until next time, we'll catch you on the sunny side.