Brian: 0:11

Well, welcome back to the Vero Beach Podcast. I'm Brian.

Shawna: 0:13

And I'm Shauna.

Brian: 0:14

And today we are sitting here at Blue Agave here with Steve. Steve, thank you. And well, Steve, welcome to the podcast. Thank you. Thank you. Uh thank you for having me. Yeah, we love having you. Well, it was, I think, okay, it was who was it that reached out to us?

Shawna: 0:28

Cachi reached out to us.

Brian: 0:29

I am I'm terrible at name, Steve. Yours is easy.

Shawna: 0:32

I've got to.

Steve: 0:34

Mine's easy. So Cachi to be uh his name is Cristiano da Silva and his nickname is Cachi. So instead of saying Cristiano all the time, it says Cachi, and people it catches easier, I guess. So I guess it's easier for them to remember his name. Yeah, that's awesome. Cachi.

Shawna: 0:47

Yeah, he reached out to us on I think Instagram, was it? And he said, I'm bartending tonight. Come in and see us. We would love to have you. And so we said, okay, yeah, definitely. So he came in, we got to meet you that day and try out your amazing food, which we're going to talk about later in episode two.

Brian: 1:04

I'm excited to get into that part and talk about our experience as well. So we'll definitely get into that. But for those that are tuned in that have never met you, Steve, can you take about 30 seconds and just introduce yourself?

Steve: 1:15

Absolutely. Um, my name is Steve Cotaldo, originally from Massachusetts, Lynn, Massachusetts. I grew up in this business. My dad uh always had restaurants and nightclubs mostly, uh, back in the New England area, and then some down in the Fort Lauderdale area. So I kind of went that way, started off to college and uh didn't work out for me. Ended up in this business at a young age. And from there, uh I've worked for some of the better chains restaurants in the United States. Uh, worked for the uh Grand Lux Cafe, which is owned by the Cheesecake Factory. It's kind of an upscale cheesecake factory. Uh, it's in the Venetian hotel. I was with them for a number of years. Also, uh another company, Bertolini's, which is the uh owned by Morton's back in the day, Morton's Steakhouse, but it was their Italian concept. Fine dining. Uh that was in Caesars Palace. I worked there. I worked for Rare Hospitality. Uh that was out of uh Atlanta, but this was up in the New England area. Worked for the Common Man Restaurant Group, which is again a small restaurant chain up in uh New Hampshire. So I've been around and that's it. I kind of started out this way. Uh again, my father was into the nightclub business. Uh, but the bad thing about a nightclub is they only have about an 18-month run.

Speaker: 2:19

Oh, really?

Steve: 2:20

Yeah. Uh it's just it's just what happens. I mean, uh things happen and you have to kind of close down, remodel it, revamp it. So I said that that's a lot of work. So I end up going in the restaurant business because if you run a good restaurant and you're in a a a place that can last 25, 30, 40 years if you've seen it. So that's that's the goal is to get in with a good company, or even now I open my own, which is another story I can tell later. But uh definitely wow. You know, so it's just it's it's it's a better way of getting into the business is running a restaurant versus running nightclubs and just the headaches that I think that go with nightclubs. Restaurants are easier to run.

Brian: 2:53

Yeah. And so you said you started at an early age. How how young were you when you started?

Steve: 2:58

Oh, 12 years old. Oh my goodness.

Brian: 3:00

I'm like 21 today, right?

Steve: 3:02

Yeah, just a little bit over. Just a tiny bit over 21. Just barely. Well how you know it it's one of those things where uh my dad always wanted his kids to work, so we had didn't really have a choice. So he would say, Hey, listen, you know, on Saturday nights, either Friday or Saturday, I get to pick. It was mostly Saturday because Friday night was all the fun time when we were at school, especially at high school. So uh, you know, just little stuff, whether I'd start out making pizzas and just learning little things about the tree, started out as a dishwasher, then a bar back, and then eventually I became a service bartender where you make the drinks for everybody behind the scenes. Um, I don't see that as much anymore. If you go to a bar, you'll see like a little railing, and that's where they make the drinks for you. Back in my day, it was uh it was like a a room back in the in the back, and that's where the waitresses went in. They got their own sodas and everything, but they would just call out what they needed in the drink. So I would, you know, got used to pouring drinks and making drinks like that, learn that way. And then eventually, you know, once you got good enough after doing that for a while, became a bartender, which is a lot of fun. Uh, that was probably the best one out of all the all the jobs. Because, you know, you're interacting with people, it's a lot of fun, uh, a lot of history. You meet famous people.

Speaker: 4:04

Wow.

Steve: 4:04

So that's uh that's really cool.

Brian: 4:06

Famous people. So, okay, let's talk about famous people. What are who are some of the famous people you've met?

Steve: 4:11

Oh, I've met a lot. Um just from being uh in in the restaurant business. But um, when I was younger, working in Boston at my father's nightclub, uh, this is when the Larry Bird, oh yeah, uh Danny Ain, Kevin McHale, they all used to come in to my father's uh nightclub. So I got to meet all those guys, and luckily I was able to get tickets to the Celtics game, which is hard to do back in those days. Um Red Sox, I went to so many of their games because again, uh a manager at the time, his name was Richie Canigliero, who was Tony Canigliero's brother, which uh was a big great player for the Red Sox. And uh I used to get tickets from him. So I used to go to all the games and let's see, who else? I mean, I mean, when I was out in Las Vegas, I I've met Robert Kraft, John Elway, Ben Rothesberger.

Speaker: 4:56

That's awesome.

Steve: 4:57

There's so many of them, really. Uh Mike Tyson and and everybody knows. All these big stars that would come in. You know what I mean?

Brian: 5:02

Did you get to uh did you get to uh cook for any of the stars? Like that anyway.

Steve: 5:07

No, no, because uh at that point in time I'm more of a front of the house manager. Yep. Okay, cool. I would greet them, get them in, and uh, you know. It was always good because I would get perks. Uh, you know, I'd go to different shows. Yeah. Uh got to see Ziggrie and Roy. I never never thought I'd be able to do that.

Shawna: 5:21

Uh that's cool.

Steve: 5:22

David Copperfield. I got to go, I actually get to know him, so I ended up going on stage, which was pretty cool. But yeah, that was that was pretty cool. Even like when I was uh when I was with the Cheesecake Factory, I I met a lot of the stars because they'd stay at those hotels and they'd come there for dinner and get comped and all that stuff. Yeah, but I met a lot of them, really nice, nice people.

Brian: 5:41

That's cool. You know, that's the great thing about if you're one to meet stars. I mean, they everybody has to eat.

Speaker: 5:47

Yeah.

Brian: 5:47

Uh we were at uh I think it was Fort Lauderdale, right? Wasn't it one year? We're we're doing a vacation in Fort Lauderdale and we went to this little tiny cafe. I mean, it was like a little like little cafe. Yeah, little diner. We were in this little corner, we went and sat down, but they always kept redirecting us around that table.

Shawna: 6:04

And I'm like, the waitresses over yet.

Brian: 6:06

Why do you keep redirecting me? I could just walk right through here. But they just kept redirecting us. And the last time I when I came out of the bathroom, I looked at the table behind me, and you know, they were directing me, but I saw like there was a guy there that was huge. I mean, his arm was probably like I mean, probably I couldn't imagine like three or four of my arms, you know. But he was had his hat tipped down. There's a woman across him, hat tipped down, a little kid. So I sit back down, and this person's right behind me eating, and they get up and leave. And then all of a sudden the waitresses come out and they're like, You guys won't believe who was sitting right behind you. And I'm like, who was it? And they showed us a picture and it was Dwayne Johnson. And I'm like, I could smell what the rock was eating, you know. So I just had a blast with it. But they snuck him out by the you know, the restrooms, but that's why they wouldn't let us through there.

Steve: 6:52

So yeah, I we had a similar most of the times whenever we had big stars like that come in, obviously they would kind of really put them in the back or away from everybody, you know, because they want their privacy. They're just trying to eat just like you would. Um, I remember when uh Michael Jackson came in when I was working at the uh Caesars Palace, we were at the Bertolini's, and it that was that was quite something. I mean, they actually shut down it's in parts. It's like when the president comes in, they shut everything down, uh, they let him go through the back of the you know, the hotels where nobody can see them, and it's all kinds of security. A lot of work.

Shawna: 7:25

I bet.

Steve: 7:26

They shut the whole place down. Yeah, they do. They shut it down. Um matter of fact, when I was uh I was running a place in New Hampshire called the uh Airport Diner. And uh very busy diner right on Brown Avenue, right before the airport. So uh every year we do a um a segment called uh Dinner with the Candidates. So I was lucky enough the 2016 presidential election, I got to meet all the candidates because we had a side room, and then what they did was they would take 15, 16 regular you know, people, and they'd we'd feed them, and then they got to ask the candidate questions. So that was really cool. So I got to meet Donald Trump. I do have a picture on my phone with that. Um, everybody else was really good. The only uh the one time that was really bad is when Hillary Clinton came in, and not that she's bad, I've never seen anything like it. They uh they had uh the sniffing dogs, uh they cut the phone lines to the the um the business. I'm like, hey, the phone's not working. Yeah, we had to take them out. I'm like, what? It's just a bomb squaw. I mean, everything you did, snipers on the roof. I'm like, this is crazy.

Brian: 8:29

Wow, wow, that's crazy.

Steve: 8:31

After that, my boss was like, Yeah, we're not doing this again. That hurt out. I mean, oh, and you couldn't even get in. Once you were in, they wouldn't let you out. And then they had people, the the you know, the dogs came in and they were wanding people, you know, you had to like go through TSA.

Shawna: 8:44

Yeah, yeah.

Steve: 8:45

That's yeah, people don't want that. That's yeah, that's great that they're coming in, but they don't need that for a headache. So, yeah, they they you know, when you have big stars like that, they tend to um that's it's kind of a headache, unfortunately. But yeah, you know, they've got to go out and eat and have their fun too.

Shawna: 8:59

Hey, right.

Brian: 8:59

That's that's cool. That's a cool little uh little perk though. Okay, so you've worked a little a lot of different restaurant experiences. So what would you say was one of your favorite ones before opening, you know, before running your own place? Like which one really probably meant the most to you?

Steve: 9:14

Uh I've had so many good experiences. I you know, I'm very, very lucky that all my experiences, you know, a lot of people can't say that, but I've been very fortunate to have great experiences everywhere. Uh, Cheesecake Factory is really, really cool, um, just because of the the the volume that we did and the way they were able to put out all the food and and being inside that hotel and seeing all the stars that would come in and and and all the VIP guests and comps and all that stuff. So that was a cool place. Bertolini's was uh also another great place because I got to meet a lot of people there as well. Um, like I said, I've I've met so many different people that would come in. It was really cool, and they were always nice. One of my favorite people, believe it or not, Don Rickles.

unknown: 9:54

Really?

Steve: 9:55

Oh, yeah. He would come in and uh make fun of me for just a quick second, you know. Hey, kid, you get involved like me, blah, blah, blah. But he he was very funny and uh always left a hundred dollar tip. We just throw a hundred on me. Here you go, kid. Go get you know, go get a hair piece, you know, stuff like that. But I'm like, but wonderful guy, though, believe it or not. But while she's not doing that, sure, right, right. Makes fun of everybody. But there were a lot of good. I mean, Michael Jordan was a wonderful, wonderful person. He was very shy. Same with Mike Dyson. You think he'd be a big tough guy, but shyest guy I've ever met. Uh Howard Stern. Oh, really? Yeah, he was very quiet.

Brian: 10:30

Well, you know, a lot of radio people are more introverts, not sensroverts.

Steve: 10:33

Yeah, well, I mean, I was shocked. I'd figure he'd be, you know, outgoing this and that. He's very quiet, very nice, very low-key, soft spoken. I guess, you know, they're all on an act when they're behind the mic and you know, acting. But then when it's time to, you know, relax and chill out, they're just regular people like us. So that's why I think you have to remember that and give them their privacy.

Brian: 11:30

So the Cheesecake Factory, did you guys actually make all what is there, like 200 or something things on that menu? There's a lot of things in the Cheesecake Factory menu.

Steve: 11:37

Everything's made from scratch. Again, thank God they didn't work in the kitchen. Uh just going through training there was something, you'd be like, oh my God.

Brian: 11:48

I mean, that thing's gotta be heavy.

Steve: 11:49

Just that menu itself, it's like now with the cheesecakes, what we did there, uh they're made uh in uh California, so they're all shipped to us now. So what they would do is they would make the cheesecakes there and in a commissary, and then we would pick, you know, the different cheesecakes we wanted. They would come in already made, so then we would sell them right from the out of the bakery, but they were already pre-made. That's that's a big uh undertaking. And now uh when when I left the cheesecake factory, I know they just started uh this is 10, 12 years ago. They're in a lot of supermarkets now, the Cheesecake Factory. You can buy certain pies that they have. Um so they've really expanded. But I remember that going through their tour and their facility was like I was amazing. I was like, you know, going through food, I'm like, wow, this is how the big people do it.

Shawna: 12:34

You know, yeah, that's big assembly. Can can I go to Cheesecake Factory?

Steve: 12:39

Yeah, I think that's the way they were making all the different cheesecakes and all the different um health guidelines they gotta go through and OSHA and all that stuff. It's a lot of work too. So goodness gracious.

Brian: 12:50

So tell us how did you come to be the owner of Blue Agave here at Vero Beach?

Steve: 12:56

Okay, well, I moved out of uh we moved from New Hampshire down to Orlando, and uh I was gonna settle in Orlando. I had a few job offers there, uh, some of the the bigger restaurants there in um uh Disney. There was a place in Disney I was gonna go, and then uh there's a few other you know high-end places. And then my brother Joe, who's been in Vero Beach for about 30 years now, he was one of the original owners here. When they first opened up, a quick little backstory story about how how Blue Agave really came about. So these two people got together. There's one guy by the name of Rich Nelson, who still lives in Vero. Well, he had two bars in Brazil, and they were called Blue Agave. Well, he met one of the guys here, Ian Mark, who was uh uh like a uh bartender in town, and they were just talking about ideas and this and that, and that'd be cool to open up a tequila bar. So it's like, oh, I own two tequila bars in Brazil, and he used to come here and visit his mom and dad who lived in Vero. That's how he ended up in Vero. And then over time he ended up selling the ones in in uh Brazil. So, you know, he had a few bucks on him, and it's like, hey, let's open up a bar. And then the spot came available downtown. But right before they were ready to open, they realized that they weren't able to serve alcohol because in the state you have to have so many square footage, oh, uh, so many seats, and you have to do 51% food, 49% alcohol. So this would never cla uh qualify because we weren't big enough. We don't have the seating, we only hold 70 people. Okay. So we'd have to double our size in order to be able to make be meet that criteria. So my brother had had a liquor license from uh another place that had just closed. So they're like, hey, we can we rent your liquor license or whatever. He says, Well, no, why don't I become a partner with you and I'll bring my liquor license with me? So that worked out. So that's how we get involved. So then uh there was a little disagreement between the Rich and Ian. So uh Ian decided to move on, and then there was a spot for me to come in. So my brother's like, listen, I got a good I think this might be good for you. You know, you're getting older, you don't want to keep working, you know, these 12, 13, 14 hour days, work for yourself. So I come on down. So I drove down from Orlando. Uh, and I've been coming to Vero just because I'd come visit him.

Speaker: 15:14

Yeah, sure. Yeah, sure.

Steve: 15:15

You know, so I I kind of knew the year uh a little bit, and uh yeah, that was it. So he had an opportunity for me, and I came in and I I bought in and uh and eventually, you know, uh, you know, Rich left about a year later. So I, you know, just kept buying shares, you know, one of those things, and now I'm the majority owner, and that's how Blue Agave, how I got into Blue Agave anyway. I've been here eight years now. Eight years? Oh, okay.

Shawna: 15:36

And so did you mention to us that when you bought it, then you like changed the menu and everything to be like your own thing?

Steve: 15:44

Yeah, well, yeah, again, coming from the food, uh my food background, um, although I'm not a chef by any means or anything like that, but I've worked in a lot of you know uh restaurants where you get to go through all their training programs and things like that. So, you know, it's just kind of a taco bar when I I I took it over. It basically it really was never supposed to be about the food. It's all about the tequila, the night c night life type of thing. Um, and I just end up falling into it. But I said, you know, let's improve the food a little bit. And I think that's what we did. Uh, you know, we've come up with some great concepts. Uh I never worked with Mexican before, so I'm not, you know, that's not my cup of tea. But anyways, uh just I was able to get in and and kind of use my skills that I've had and my experiences from other past restaurants, yeah, whether it be Italian steakhouses and and this and that. And I was able to uh kind of put it together.

Shawna: 16:31

Well, of course, we didn't have the food before you were involved, but now we really like the food. So I think you've done a great job. Yeah, and uh well, we'll talk more about that. But yeah, we'll definitely get more into that.

Brian: 16:44

Yeah, so is there a meaning behind the word blue agave?

Steve: 16:48

Blue agave is a plant that they grabbed the tequila from. Oh, really? And it takes about seven or eight years for it to fully uh to grow, and that's where they get the agave. So that's that's where the name came from from rich.

Brian: 17:01

Wow, I did not know that. You knew that, didn't you?

Speaker: 17:04

I knew you would know that.

Steve: 17:04

I don't know anything about food or plants. Well, those places are dangerous. I mean, man, you fall into one of them, you're getting cut up. Those are good plants to put outside of your window where you have a daughter. You put like three of those, so nobody's coming in to pick her out.

Shawna: 17:15

And yeah, when she grows up, you can make tequila out of it.

Brian: 17:18

When she gets married, you're like, bring me the tequila plant. When she moves out of the house, cut those plants down and let's drink.

Shawna: 17:25

This is a genius uh business idea. I think we should be partners. We'll go around town planting blue agave.

Speaker: 17:31

Great idea.

Shawna: 17:32

Okay, so I'm sure you've thought about a lot about this because of your experience, but what kind of dining experience do you want people to have when they come to visit here?

Steve: 17:40

Uh, I want them two things to come to mind when you go to come to Blue Agave. Fun and a cool atmosphere. I mean, it's a it's a small little place. Uh it's it's it's just, you know, you want to be able to sit down, have a margarita, relax with your girlfriends if you come with girls or if you're coming with your family. Just a real easy, laid-back place. No, no bells and whistles like some of the other places in town. You know, I'm not ocean grill. You can see that beautiful ocean right out in front of you. And uh, you know, we're in historic downtown Vero Beach. But I just want people to come in, have a good time, a great meal, enjoy their company with other people.

Brian: 18:13

Shauna, explain the room that we're sending for people that haven't been here and can't see it because they're listening to audio.

Shawna: 18:19

Yes, exactly. Um, I what I love about it is it's very colorful and beautiful, but not crazy cluttered, you know, because some places you come into feel too cluttered and then it doesn't feel clean. It feels very clean and very welcoming. I love the colors of the lights over the bars are beautiful and the artwork is very interesting, very, you know, Mexican themed.

Steve: 18:41

A lot of skulls. A lot of skulls. Yeah, a lot of skulls. Yeah.

Shawna: 18:44

What are the are those called sugar skulls, the ones that are like colorful? Is that what that's called? Yeah. Yeah. But it's you've done a great job too with hiring because we've noticed how fun so many of your employee employees that we've interacted with are.

Steve: 18:58

Yeah, that's that's one of the uh biggest things, obviously. You want to people that go out for for dinner want to, you know, be entertained. They also want to, you know, make sure they get the service they deserve. So again, we're very laid back, we're not fancy by any means, but we just want to make sure you get your food, you're having a good time while you're here, and we're in the service of a tentative. I mean, that's just think of what you like when you go out to dinner, yeah. And that's it, you know.

Shawna: 19:19

Well, you know, we love watching like um Gordon Ramsey's restaurant shows where he goes and helps out restaurant owners and things like that. And that has made me notice that every time we've been here, you've been out around talking to people. And, you know, that's something that I think sometimes owners neglect, like maybe they're too shy or maybe, you know, whatever reason. But I've always appreciated that about you, seeing you out and talking to people, making sure they're okay.

Steve: 19:45

Yeah. Well, you know, that's that's very important, believe it or not, because a lot of things happen when you do that. Number one, you get to know the customer. Yeah, you get to know the guest that comes in and you learn little things about them. And you know, they'll be here on a Friday or even any other night of the week. I come out, I most of the tables I know, which is awesome. So I know a little bit about them, a little bit about the family. And the other thing is you get to see the food while you're out there. Did everything come out right? Are they being taken care of? Is their glass half empty? You know, things like that you notice. And if you hide in the back, you're never gonna see that. So you've got to really go out and just, if anything else, walk the tables and just kind of give observe what's happening at each table and go from there.

Brian: 20:22

Yeah, well that's great. That's interesting that you're paying that much attention to uh while you're out there, you know, walking around and meeting people. You're paying attention to what oh I love your drink looks like.

Steve: 20:33

Good thing too, um, if nothing's wrong, I I just want to tell everybody that's out there if you go to a restaurant and something's wrong, the worst thing you can do is is don't say anything and leave. Because sometimes, you know, we make mistakes, right? That happens. Whether we we we burn something or something's wrong, you let them know. Say, hey, you know, last time I was in a It was it was much better. This is different today. Did you change something? And sometimes you know the things happen where the product that I usually buy I can't get right now because it's out or so they sub me a different product, which might take a different flavor away. But you know what? It it always let people know, especially if it's it's a service incident or you know something's wrong or just let some let them know. Yeah that's how you fix things. Yeah, that's right. If you know if you can't fix it, if you don't know, you can't fix it. And that's one of the things I've always learned uh from working at some of the bigger chain restaurants. You know, you need that feedback.

Shawna: 21:23

That's good insight, because I never want to say if something's wrong. I I don't want to. I'm like, no, I'm not telling them. But that's good insight that it actually helps you.

Brian: 21:31

It helps and it's not it's not about and what you're saying is don't go and just write a bad review on the case. Yeah, exactly. Let the owner like let the restaurant know.

Steve: 21:39

Don't just go to like you go and tell them like bashing someone behind a computer, that's that's all right. I'd rather call the call them and say, hey, listen, I was at your restaurant the other night just so you know I didn't have a good experience. Here's what happened. I came in, this happened, this happened, that happened. You know, so it helps it helps the business. It does.

Brian: 21:56

It helps the business owner because sometimes you don't know everything the little thing that's happening, especially like if you have a new you might have a new team member. You know and and that's the thing. It's like if you go somewhere and you have a bad experience, don't judge it just by that one experience because there's real people that's working, you know, it could be someone having a bad day, it could be their first day. And if you walk away just thinking that bad experience, just that's that is who that restaurant is, and not knowing any more behind that.

Steve: 22:21

And unfortunately that happens, and it's a shame because you can come here 20 times and 19 times you have the best meal of your life. And then one time whether even maybe the service wasn't as good or the food wasn't hot enough like it usually is. It's just little things. And like what happened to us this is about three weeks ago. Uh, I had two people call out on a Friday night. Well, guess what? When you only have four people in the kitchen, that's half your kitchen staff. And one of the guys had to become a dishwasher, so I only had the one guy. So I was trying to cook with them and help them and just you get overwhelmed. When you have other people with you, you know, everybody's, you know, we know what you're doing, you're helping me, I'm helping you. But it's just it was rough. It was a rough shift. We got through it. Uh, most of the people are happy, but I know some of the stuff probably didn't come out the way it usually does. So someone came in there, if someone came in that night for the first time, they're probably gonna be, oh, what's so great about this place? But and things happen.

Brian: 23:09

This has been great so far, Steve. I can't wait to get to part two. We're gonna learn more about the behind the scenes. Like, learn already, like, you know, the how it affects again. You this isn't something you can plan for. That's something I never really thought of when it comes to the food industry itself when you're running a restaurant. So I'm excited to get into more of that. Uh, before we wrap up, I have one more question for you to ask you on this episode. Uh, what's been the most important lesson that you've learned running the business so far?

Steve: 23:33

Running the restaurant. Um, I would say, you know what, you really need to treat your employees nice and fair. Um, you know, they have issues, certain things happen at home too. Like you said, they'll come in one day and they're not this, not like they usually are. You know, they they have um things that happen at their home too that that affect someone they come in. So you have to be understanding. Um, and again, it's you know, with and through your people is was a very good one of the sayings we used to have at all the other little restaurants I've worked at. And it's true, you know, you're only as good as the people that you have with you. Um, and you know, they have bad days and bad times, and and and you gotta, you know, stick up for them sometimes and help them through it. So, you know, without your people, what do you really have? I can't do it all. No one can. So that's why you have to, everybody has to work together and be a team. Team player, which is the biggest thing. There's Nawai in team, you know, just helping everybody and and again, take good care of your staff and they'll take good care of your people that come in and your customers.

Brian: 24:25

So true. I love uh and you said that's with and through your people. Is that what you said? With and through your people?

Steve: 24:30

Yeah, with and through your people. Meaning, you know, you've you've got to you're behind them basically. I love that approaching them and helping them uh be the best that they can be.

Brian: 24:38

Well, I'm excited to get into part two. You guys, if you guys have enjoyed this episode, make sure you click subscribe and feel free to share this with your friends. And don't forget, if you're in Vero Beach, stop by Blue Agave because you are not going to be disappointed. I'm telling you, we've been here for three times. I know we're gonna talk about it more during the next episode. You'll definitely have a great time.

Shawna: 24:58

With that, catch you next time. Catch you next time neighbor.