- 3 hours ago
Bo Davis, CEO and co-founder of MarginEdge, turned years of operating restaurants into a technology platform built for restaurant owners. After struggling to understand whether his own restaurants were truly profitable, he created MarginEdge to give operators better visibility into their business every day.
Watch now to learn about restaurant profitability, automating invoices, and why Bo Davis believes great technology should feel like great service.
Restaurant Influencers is sponsored by:
• Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI
• PepsiCo Foodservice: https://entm.ag/RIPepsico
Watch now to learn about restaurant profitability, automating invoices, and why Bo Davis believes great technology should feel like great service.
Restaurant Influencers is sponsored by:
• Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI
• PepsiCo Foodservice: https://entm.ag/RIPepsico
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NewsTranscript
00:00Is banking broken?
00:01Restaurant bank accounts are hit with shrapnel.
00:03There's a ton of transactions.
00:05Yes.
00:05Like DoorDash made a deposit, Uber Eats made a deposit,
00:09your credit card statements made deposits.
00:10You got this, you got that.
00:11And then you're looking at your bank account
00:13and you're like, did they take the right amount?
00:15Did they deposit the right amount?
00:16Is all that shit being tracked?
00:17It feels like shrapnel.
00:18What Margin Edge is all about is minimizing that shrapnel.
00:28Welcome to Restaurant Influencers presented by Entrepreneur.
00:32I'm your host, Sean Walchef.
00:33This is a Cali BBQ Media production.
00:35We're at the 2026 National Restaurant Association show
00:39in Chicago, 55,000 restaurant professionals,
00:432,200 vendors, 12 football fields.
00:46This is the world cup of restaurants.
00:48I'm with Bo Davis.
00:51He is the CEO and co-founder of Margin Edge.
00:55Bo, you know what?
00:56You've been on my guest list.
00:59I've wanted you to come on the show for a really long time.
01:01I respect what Margin Edge is doing in our industry.
01:05I talked to so many restaurant owners that use Margin Edge.
01:08But the biggest question I have is how did you build
01:12a software company while still running restaurants?
01:15Yeah.
01:16Uh, thank you for having me.
01:17Super excited to be here.
01:19I'm glad we got the time.
01:21Yeah.
01:21So my background had been in technology previously.
01:23I started a software company and sold it
01:25and was trying to think of what I wanted to do next.
01:28And, uh, was living in London.
01:30It's actually a true story.
01:30It sounds like a terrible joke, but it's a true story.
01:32A lawyer, a banker and a tech entrepreneur, myself,
01:35were hanging out in London, friends,
01:37trying to figure out what we wanted to do with our careers.
01:39No, I'm serious.
01:40True story.
01:40It's the beginning of a bad joke.
01:41It's the beginning of a bad joke.
01:42And, uh, it kind of is a bad joke.
01:43It's my life.
01:44And so, uh, and so we're trying to figure out what we do.
01:46The lawyer talks us into going into the restaurant business.
01:49We kept eating at this restaurant.
01:50Did the lawyer also get involved?
01:52I'm getting there.
01:52I'm getting there.
01:53Let me tell the story.
01:54So it's who loved it.
01:56Hired the executive chef, brought him to DC where I was from.
01:59The three of us moved to DC, opened our first restaurant at 17th and K.
02:03None of us had ever worked in a restaurant in our lives.
02:05Lawyer lasted 60 days, decided, decided maybe that wasn't for him.
02:09He's now a professor of law.
02:11Does very well for himself.
02:12Stop it.
02:12The banker lasted a year and went back to banking.
02:15I like to tell people I was clearly the least intelligent of the three of us.
02:18Cause 20 years later, I'm still in the fucking restaurant business.
02:21Why are you still in the fucking restaurant business?
02:24Uh, no, I love it.
02:26I did.
02:26So for 10 years, I was a owner operator, open restaurants around the country,
02:29open a dozen restaurants, uh, all under the wasabi brand.
02:33Uh, loved it, loved a lot of it and learned the hard parts about it.
02:36And really during those 10 years built a lot of internal systems,
02:40you know, I had a software background, so I built a bunch of internal systems
02:43to give me visibility on financials.
02:46What blew our minds, the lawyer, the banker and myself,
02:48which blew our minds at the very beginning is how hard to know if you were making money.
02:52We had a line out the door, 17th and K.
02:54We were in the Washington Post three times for the food.
02:55The chef was very talented, but we didn't know if we were making money or not.
02:59Right.
02:59We thought we were making money and you and I both know we weren't
03:01making as much money as we thought we were making.
03:03We know.
03:03Right.
03:04And so.
03:04I have a media company on top of my restaurant.
03:06We get it.
03:07We understand.
03:08There you go.
03:08So, so yeah, so we built basically some systems internally over those 10 years.
03:13I actually wrote a bunch of code to build a system
03:15so that we could track our expenses.
03:16We had restaurants in California, Boston, Florida, D.C.,
03:20but we knew our numbers day to day.
03:21Yeah.
03:22And it was ugly.
03:23It was internal.
03:23It wasn't pretty.
03:24It was not margin edge,
03:25but it was the concept of needing to know your numbers every day.
03:29And so 10 years in long story,
03:30but I met my future co-founder, a guy from Outback.
03:34He and I got together and decided to start margin edge.
03:37And the rest is a bit of history.
03:39What was the biggest assumption you made when you went to build the software
03:43that has been disproven?
03:45That's been disproven?
03:46Yeah.
03:46Can I do the proven one first?
03:47Sure.
03:48So the one, the one that everyone thought,
03:50like we went out and talked to people and told them what we were going to do.
03:52And the one that everyone told us was restaurant invoices are too messy.
03:55We get too many things.
03:57There are too many SKUs.
03:57There's too many substitutes.
03:58There's too much variation.
03:59There are too many vendors.
04:00We go to the grocery store.
04:02We do all this stuff.
04:03There's no way you can synchronize all that information.
04:06There's no way you can automate the synchronization of all that information.
04:09And we really bullshit.
04:10We can do it.
04:10And so last week we did 290,000 invoices.
04:14Come on.
04:15290,000 invoices.
04:16Every single line, every single SKU,
04:18every single tomato got mapped to the right place in tomatoes.
04:21So if you've got a burger with a slice of tomato,
04:23you know how much that tomato costs.
04:24You don't have to tell us how many tomatoes are in a case.
04:27You don't have to tell us you bought it from a different vendor.
04:29You don't have to tell us it's a different SKU.
04:30I have AI and machine learning.
04:32I always have, but I also have 700 humans in the loop.
04:36So when that data goes in and the machine learning processes it,
04:39the humans in the loop do the exception handling,
04:41and we can do 290,000 invoices in a week.
04:44That's incredible.
04:45Isn't that wild?
04:45And we've got 12,000 restaurants we support.
04:47Looking to support them all.
04:51Whether you're a global restaurant powerhouse or local independent like us here at Cali BBQ,
04:56we all want the same thing, sustainable growth.
04:59And let me tell you, PepsiCo is a partner built to do exactly that,
05:03help you build a sustainable business.
05:05As operators, we get it.
05:06We know that digital matters.
05:08Online ordering, third-party apps, digital menus, online visibility, it's a lot.
05:13And it's incredibly hard to prioritize when you're just trying to take care of your kitchen
05:17and manage a busy team.
05:19But a few small digital tweaks can have a massive impact,
05:22especially when you have the right team backing you up.
05:25That's where PepsiCo's Digital Labs stands apart.
05:28This is an in-house team built specifically for restaurant operators.
05:32They use proven media services and AI-backed menu optimization to drive what actually matters.
05:39More guests, smarter digital experiences, and more profitable online orders.
05:44Just look at the numbers from last year alone.
05:46And the absolute best part, these digital lab services are available completely free
05:51to Pepsi restaurant partners of any size.
05:54If you're a Pepsi customer, stop waiting.
05:56Talk to your Pepsi rep today or click the link in the show notes below
05:59to learn how to unlock your growth advantage.
06:02Let's keep that momentum going.
06:07And what did you get wrong?
06:10I mean, you know, you always get speed wrong.
06:12I love speed.
06:13I certainly thought.
06:14Tell me about speed.
06:15You thought it was going to happen faster?
06:16Of course.
06:17Of course.
06:17What entrepreneur?
06:18You know, when I was an undergrad, I had an entrepreneurship professor tell me once,
06:22the two things every entrepreneur gets wrong is it takes more money and more time.
06:26And so certainly we raised more capital than I thought we would need to get to where we are.
06:30And we certainly took us a minute longer, but we're really excited to be where we are.
06:35We think we're in a great place in a great industry and really, really dedicated to our
06:39customers at the end of the day.
06:41I like to say it is our job to serve restaurant owners the way they serve their clients.
06:45Yes.
06:46Every restaurant owner wants every guest to leave happy.
06:48That's what is their lifeblood.
06:50And so my lifeblood, our lifeblood is making sure every restaurant owner feels that way from us.
06:55We are not a software company.
06:56We want to be a service.
06:57We want to help.
06:58Amazing.
06:59For people that don't know, give me the high level.
07:02What does Margin Edge do?
07:03So Margin Edge basically allows you to track all of your costs in the restaurant
07:08day to day and managed cash flow.
07:10So basically we see everything you buy either by EDI or taking a picture of an invoice.
07:14We see everything you sell because we're integrated into 50 point of sale systems.
07:17We synchronize all of that data with your recipes, with your inventories,
07:21with your daily budgets, all of that.
07:23And we dump all that to your accounting system.
07:25So you know all your finances all the time.
07:27And then we have a bill payment layer on top where you can pay your bills.
07:29We're moving $2 billion a year in payments right now.
07:32$2 billion.
07:33$2 billion a year in payments flow through us.
07:36And today we're very excited about our launch of our new credit card.
07:39Amazing.
07:40Congratulations.
07:40So now we are issuing, as of today, we are issuing credit cards.
07:43So if you've got a restaurant and you've got your manager who goes out to Trader Joe's to buy
07:47something or Costco or Restaurant Depot or buys from Amazon, all the places you have to use
07:51petty cash, you can now get your marginalized card.
07:54Wow, look at that.
07:55Yep.
07:55That's not a Wasabi card?
07:56This is Wasabi's card.
07:57Amazing.
07:58Yeah.
07:58So for my restaurant, if I swipe this card, it shows up in Margin Edge.
08:01It goes to my accounting system.
08:02It goes into Margin Edge.
08:04I get a text message automatically.
08:06Take a picture of the receipt.
08:07That flows into Margin Edge.
08:08So all your managers get all their costs tracked.
08:10You can issue cards in Margin Edge to your managers.
08:12You can cancel them.
08:13You can set limits.
08:14All those things through our software.
08:15And you never miss an expense.
08:16Now, you and I both know as operators, what happens is at the end of the period,
08:20you think you have a P&L and then a fucking statement comes in either from a vendor or
08:24from a credit card.
08:25And there are a bunch of expenses that weren't captured in that period.
08:27So what this does and what we also have a statement reconciliations, we ingest statements
08:31from vendors.
08:32So what we're doing is all the time, just making sure your numbers are right.
08:36So at the end of the period, you know if you made money or not, and you're high-fiving
08:39the right people.
08:39How big is this petty cash problem?
08:42I mean, in my restaurant, so Wasabi does 3 million in sales.
08:45We spend $100,000 on card, right?
08:48And that's just Amazon.
08:49It's utilities.
08:49It's nuts.com.
08:51It's the stuff you buy online.
08:53It's all that miscellaneous stuff.
08:55It's the occasional small wares that breaks, right?
08:57You need a new blender.
08:59All that stuff.
08:59We spend a hundred grand.
09:00I think that's probably pretty normal.
09:02Three percent of revenue.
09:03Yeah.
09:03And so, yeah, when you look out at all the restaurants,
09:06three percent of your revenue not getting captured until after a P&L close,
09:09you and I both know if you make 10%, that's not bad.
09:12And that's 30% of your 10%.
09:13So you need your numbers.
09:15You need them live.
09:15There's also a theft problem, unfortunately, right?
09:18In the business.
09:19And so seeing a receipt, you know, your manager went to Walmart when you look at the Amex,
09:23but you know what they bought?
09:23Was it a TV?
09:25Yeah.
09:25Right.
09:25Or was it something they needed for the restaurant?
09:27Right.
09:28But if they get us, if they get that, that receipt scanned, right?
09:31They get a text message.
09:32They know they have to scan that receipt.
09:33And that's the expectation.
09:34We know if they bought a TV or if they bought something for the restaurant.
09:36Wow.
09:37Right.
09:37So it's about, it's about locking everything down, visibility.
09:40And it's the whole concept with Margin Edge is that you should know what's going on
09:43in your business every day.
09:45Did you know that Toast powers over 140,000 restaurants across the United States, Canada,
09:51and UK?
09:52It's an incredible company.
09:54I'm on the Toast Customer Advisory Board.
09:56They are proud sponsors of this show, Restaurant Influencers.
09:58We couldn't do it without their support.
10:01They power our barbecue restaurants in San Diego.
10:04If you have questions about Toast, if you're thinking about bringing Toast on to be your
10:08primary technology partner at your restaurants, please reach out to me.
10:12I'm happy to get a local Toast representative to take care of you.
10:16You can reach me at Sean P. Welchef on Instagram.
10:19Once again, thank you to Toast for believing in the power of technology, the power of storytelling,
10:25the power of hospitality.
10:26Back to the show.
10:28Is banking broken?
10:31I mean, look,
10:32I have a buddy that uses the term shrapnel and says restaurant.
10:37Shrapnel.
10:38Yeah, no, seriously.
10:38Restaurant bank accounts are hit with shrapnel.
10:41If you or I look at our bank account in our restaurant, there's a ton of transactions.
10:45Yes.
10:45Like DoorDash made a deposit.
10:47Uber Eats made a deposit.
10:49Your credit card status made deposits.
10:50You got things coming out left and right.
10:52You got tips.
10:53You got this.
10:53You got that.
10:53Yes.
10:54And then you're looking at your bank account and you're like,
10:56I don't fucking know.
10:58I don't fucking know.
10:59Like, did they take the right amount?
11:00Did they deposit the right amount?
11:01Is all that shipping track?
11:02It feels like shrapnel, right?
11:04You're getting hit from all sides.
11:05What margin edge is all about is minimizing that shrapnel.
11:08Yes.
11:09So is banking broken?
11:10I don't know, but we need work.
11:11We need help.
11:12So what do you think is the biggest challenge?
11:14How many customers you guys have?
11:1512,000.
11:1512,000.
11:16So 12,000 customers.
11:17What's the biggest challenge when you release a new product?
11:21Well, I think it very much depends on the product.
11:24I mean, I think, you know, we released a scale that is in
11:26restaurant.
11:27That was our first hardware.
11:28Oh, really?
11:29Yeah.
11:29This is really cool.
11:30So like this thing here.
11:31Oh, wow.
11:31Sweet.
11:33I can bring it.
11:34Yeah.
11:34Bring it on.
11:34So this scale, for example, was a company in Toronto that we
11:37bought called Freepore.
11:38And essentially what it does is it's got a barcode scanner and a scale.
11:42And so when you take a bottle of liquor,
11:45one of the bottles and scan it, it knows it's Bacardi and it knows the
11:48empty weight, I'm getting PTSD from the times that I was due liquor
11:51inventory with, with, with my bar manager.
11:54Yeah, no, literally.
11:54Like how, how much is in the bottle?
11:56Like, that's right.
11:56I know how much, I have no clue on the software.
11:59You're guessing.
12:00You don't know what this does.
12:02You scan it.
12:02It knows the empty weight.
12:04You weigh it.
12:04And it knows it's precisely how much liquor is in there.
12:06And it takes seconds.
12:08Is that thing plugged in?
12:09Uh, no, no, it's not turned off.
12:11Yeah, that's right.
12:12Um, but basically you take the bottles, right?
12:14You scan it, you weigh it, you move to the next one.
12:16Wow.
12:17And, uh, and you know,
12:18you can take your bar inventory down 80% in time and the accuracy is perfect
12:21because we know the actual weight of the liquor.
12:23And so this gets to the actual versus theoretical.
12:26Yep.
12:26Is your bartender overpouring?
12:28Are they giving away pours, right?
12:29All the things that we know happen in the industry.
12:31Yep.
12:31This is all about that.
12:32So you asked me about product release is how we got here.
12:34Yeah.
12:34So this was our first hardware.
12:35We had some challenges, right?
12:37We had some challenges with hardware and frankly, we, uh,
12:40we re-engineered it.
12:41We're having a new one built.
12:42We're going to have a better physical model coming out this summer.
12:44Um, product releases can be challenging.
12:46We're releasing a credit card tonight.
12:48That's a whole different thing, right?
12:49It's FinTech.
12:49It's our capital.
12:50When you, when you swipe that card and a hundred bucks comes out,
12:53that's, that's a margin edge is a hundred dollars.
12:56Yeah.
12:56Right.
12:56So there's a lot that goes into making sure that the right people are
12:59getting the right credit at the right times.
13:01There's enough capital, the liquidity is there.
13:03Like there's a lot that goes into that.
13:04What are you, what are you worried about?
13:06Like what's your biggest concern with the new, with the new,
13:08with the card specifically?
13:09Well, I mean, we're pretty good at this.
13:11We'd, like I said, we're managing 2 billion in payments right now.
13:13And so we're moving a lot of cash every day.
13:16But, uh, what do I worry about?
13:18If you'd asked me three weeks ago, I was worried enough people would take it.
13:21But now we've done our early tests and early betas.
13:24And that uptake is actually way more than we thought it would be.
13:26So now I'm actually looking at the, the, um,
13:29the amount of liquidity we plan to use against the product is actually the wrong
13:33number.
13:33And so now we're like, oh, wait a second.
13:35Oh, wait, this might be too popular.
13:37And we got to plan for that.
13:38And we did a little scurrying around that, which honestly,
13:41I haven't had to do before.
13:42Uh, it was interesting.
13:45Why still run wasabi?
13:48Oh man.
13:49Uh, the easy, honest answer.
13:50Yeah.
13:51Makes money.
13:53It's a great restaurant.
13:54It's been around for 17 years.
13:56This one opened in 2009.
13:57I opened failure.
13:58So I've been through the hard parts.
14:00Uh, but this is one of those lottery.
14:01This is one that feels like a lottery ticket, right?
14:03You open the right concept in the right place with the right team paid for itself.
14:07Literally in six months, it's made money for 17 years.
14:10Yeah.
14:10Why wouldn't you own that?
14:11It's a, it's a great, it's a great business.
14:13We give, you know, one of the things I'm most proud of there
14:15is the number of people who have worked there over 10 years.
14:18It's like eight.
14:19It's crazy.
14:20I was mentioning our, our GM has been there for 16 of the 17 years.
14:24That's amazing.
14:24Um, we take good care of people and it's a good business.
14:27And I don't know why you would sell something like that.
14:29Uh, it's also in my neighborhood and I get free sushi.
14:31We did the math at one point.
14:33I got three kids.
14:33I opened my first sushi joint when I, my first kid was born.
14:36We did the math at one point and I forget exactly, but it was in the hundreds of thousands
14:39of dollars of sushi that we've eaten every year.
14:41So that doesn't hurt.
14:42What do you learn coming to this show?
14:45I mean, obviously you're participating as margin edge, but also as a restaurant owner
14:49going and looking at other products, other services, other innovation.
14:54Yeah.
14:55I mean, look, the thing that I'm always amazed by is how much noise there is in the industry.
14:59And this has been true for 11 years since the day we started margin edge.
15:02It's always been a real sensitivity of mine that operators are so busy and there's so many
15:07people that want to sell technology to them.
15:09And so much of it is garbage.
15:11So much of it is half built.
15:12So much of it isn't structured in a way that is really good for the business.
15:15We, uh, we didn't hire a single person in sales and marketing for three and a half years because
15:20my co-founder and I said, we're not going to have anybody go out and talk about it till
15:24we're really proud of it.
15:25And I just don't think everyone does that.
15:26And so one of the things I'm always amazed by, and this is a little bit negative, I'm sorry,
15:30but like, there's just too much noise.
15:32Like there's never been more noise with AI now.
15:35There's like never been more noise.
15:36I was saying to somebody that somebody just earlier that like, I've been shown three websites
15:40of companies claiming to do a bunch of stuff that we do in the last four weeks.
15:44And I went to the website and then I went to LinkedIn and every case there were two employees
15:48or less and it was less than six months old.
15:50We're 11 years and $40 million in engineering spend into this.
15:54You're not going to vibe code it.
15:56You're just not.
15:57You can vibe code the website that says you do everything we do, right?
16:01You could tell Claude copy margin edges website, put it in a different voice.
16:04Yeah.
16:05That's not hard.
16:06We're tens of millions of dollars in engineering and you know, 700 people over sciences,
16:11human in the loop process, like all of this stuff.
16:13It's hard.
16:14And I feel, and the point to get back to your question, the point is if you're an operator,
16:17how the hell are you supposed to know the difference?
16:19The websites look the same, right?
16:20So you try the other thing, it's shit.
16:22You have a terrible experience.
16:23I'm like, well, technology sucks.
16:24It's not completely true.
16:26You tried the wrong technology.
16:27What, uh, what gets you excited about the future?
16:30Not just a margin edge, but just the future of restaurants.
16:33Look, I've got a, I've got my oldest son is into computer science in college and there's
16:37all these articles about how it's a dying field.
16:39And I've told him, which is a dying field software, computer science.
16:41Yeah.
16:42Cause software can not be written by AI.
16:44Yeah.
16:44And what I've told him is I believe very, very firmly that we are in the same thing that
16:49happened to me when I was his age and I was in college.
16:51It was 1995.
16:53Yeah.
16:53I graduated in 97.
16:54The internet was just coming out.
16:56The internet changed everything.
16:57It changed software, but it changed everything.
17:00AI is clearly going to do that.
17:02Not just margin edge, everything.
17:04And I think he has more opportunity today than any kid since 1995, because so much is changing.
17:10And I feel very blessed to be in a position where I have capital, I have brand, I have presence.
17:16I have a great team.
17:18I have an engineering team.
17:19I can leverage all of this stuff, all these new tools, all this AI, and provide more and
17:24more value to restaurateurs.
17:25I think when you look at us or any software three to five years from now, it will be unrecognizable
17:31to what we do today.
17:33Just like in 2003, software was unrecognizable with 1997 or 1998.
17:38And I'm super excited to be in the middle of it.
17:40We're going to do some very cool shit.
17:43What is the magic of hospitality?
17:45How do you describe it?
17:47I think the magic of hospitality isn't hospitality.
17:50It's a human condition thing, which is the most powerful thing in the human condition is empathy.
17:56It's connecting with people.
17:57My favorite book, Art of Happiness by the Dalai Lama, the whole book, the point is empathy.
18:02That's how you get happy.
18:03And I think hospitality is about connecting with people.
18:06I think it's about empathy.
18:07I think it's about trying to be helpful and help people get to a better place.
18:10And so I don't think it's about the restaurants.
18:13I think it's about the human condition.
18:14I think it's what we want to do as humans.
18:17Well, I am grateful that you took the time on a very busy show to come on to Entrepreneur.
18:23Like I said, you've been somebody that I respect, admire, anyone that's building,
18:27what you've built, the reputation that you guys have in the industry.
18:30But the fact that you still run restaurants, I mean, you're one of the sick people like me.
18:35But we love it.
18:36We love it.
18:37We can't live without it.
18:38We're grateful for it.
18:38We're grateful for the opportunity.
18:40And we're really excited to see what you guys are going to build.
18:42Thank you so much for having me.
18:43Yeah, we're going to put all the links to Margin Edge into the show notes.
18:46Check out the card.
18:47If you do get the card, please send me a message at Sean P.
18:51Welchef on Instagram.
18:52We're always looking for implementation stories.
18:55So not just not just tell me about it.
18:57Show me.
18:58Show me how you did it.
18:59Show me how it worked in your restaurant.
19:00All right.
19:01And I can't wait to come and see Wasabi.
19:03Nice.
19:03Please do.
19:04I'm going to make that happen.
19:04We'll have some conveyor belt sushi.
19:05I love it.
19:06100%.
19:06We appreciate you guys for watching.
19:08Thank you to Toast, our title sponsor of this show.
19:10We are grateful to Informa for letting us come over here at the National Restaurant Association.
19:15If you haven't been, please make a point next year to leave your restaurant and come to Chicago.
19:22It is worth the trip.
19:22I promise you, your restaurant will not close because you leave.
19:26You will run a better restaurant and you'll learn.
19:28You'll move your business forward.
19:30Ask people that have been there that have done that.
19:32There's incredible people that come to the show, come to the Margin Edge team.
19:36They've got great connections to other restaurateurs that can help move your business forward.
19:40Lots of great people here.
19:40As always, guys, stay curious, get involved, and don't be afraid to ask for help.
19:44We'll see you next episode.
19:49Thank you for listening.
19:50If you've made it this long, you are part of the community.
19:53You're part of the tribe.
19:54We can't do this alone.
19:55We started, no one was listening.
19:57Now we have a community of digital hospitality leaders all over the globe.
20:01Please check out our new series called Restaurant Technology Substack.
20:05It's a Substack newsletter.
20:07It's free.
20:07It's some of our deep work on the best technology for restaurants.
20:11Also, go to YouTube and subscribe to Cali BBQ Media.
20:15Cali BBQ Media on YouTube.
20:16We've been putting out a lot of new original content.
20:19Hopefully you guys like that content.
20:21If you want to work with us, go to BeTheShow.media.
20:24We show up all over the United States, some international countries.
20:27We would love to work with you and your growing brand on digital storytelling.
20:31You can reach out to me anytime at Sean P. Welchef on Instagram.
20:35I'm weirdly available.
20:36Stay curious, get involved, and don't be afraid to ask for help.
20:39We'll catch you next episode.
20:41Bye.
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