March 20, 2025 • 38 mins
Danell Taylor Joins the Show!
We welcome Danell Taylor, also known as Omaha Fattie, back to the show to discuss how things have been since our last conversation. We’ll explore what it’s really like to be a social media influencer and the partnerships and relationships he’s developed along the way.
Cocktail: Japanese Slipper
The Japanese Slipper is a cocktail made with Midori, Cointreau, and lemon juice. Created in 1984 by Jean-Paul Bourguignon at Mietta's Restaurant in Melbourne, it quickly became a popular drink. The cocktail was mentioned as a trendy favorite in the 1988 Bulletin magazine, alongside other iconic drinks of the time, such as the Toblerone and Mind Eraser.
Ingredients:
1 oz. melon liqueur
1 oz. premium triple sec
1 oz. freshly squeezed lemon juice
Directions:
1. In a cocktail shaker filled with ice, pour 1 ounce melon liqueur, 1 ounce premium triple sec, and 1 ounce freshly squeezed lemon juice.
2. Shake well.
3. Strain into a chilled cocktail glass.
Recipe Credit: https://www.thespruceeats.com/japanese-slipper-recipe-759710
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
All right, we've got another guest today, caitlin.
I know it's so exciting.
A repeat guest.
Speaker 2 (00:13):
I know I can't wait.
Speaker 1 (00:16):
So Danelle Taylor is with us.
He's also known as the OmahaFatty.
He's back.
We talked to him a little whileago about building his brand
being a social media influencer.
We're going to talk a littlebit more about that again, being
a local social media influencer, which, might I just say, we
need more of in the Midwest.
There are not enough in theMidwest and how that thing has
(00:36):
changed.
What's changed, what'sdifferent.
So we'll talk with him aboutthat.
He's here repping his new teamt-shirts.
You're looking kind of buff too.
He's here repping his new teamt-shirts.
Speaker 4 (00:45):
You're looking kind of buff too.
You know, last year I did a getback in shape challenge.
I still have a belly, so Ifattened up during the winter
again.
Speaker 2 (00:53):
But I'm about to start the get back in shape.
It's bulking season.
Speaker 1 (00:56):
It's bulking season yeah, it was Is that what the.
Yeah, I just noticed the armsand the shoulders looking good.
Yeah, and people have beencommenting on that yes.
I have.
Speaker 4 (01:07):
I do jujitsu so I have to make sure to work out my
traps a lot so I don't getchoked as much.
Speaker 1 (01:13):
Oh, I wonder if that's why our drink is the
Japanese slipper.
Speaker 3 (01:17):
Is there a?
Speaker 1 (01:17):
jujitsu-like combo there.
Speaker 4 (01:19):
There you go, is that ?
Speaker 1 (01:21):
Japanese.
Speaker 4 (01:22):
Yes, it started in Japan, moved to Brazil.
So yes, it originated in Japan.
Speaker 3 (01:29):
I just wanted to hop in to give some background.
I think last time we talkedabout your favorite cocktail, it
was Midori.
Speaker 2 (01:35):
Sour.
Yes, that's what it was I wastrying to remember.
I was like who did we talk toabout Midori?
Speaker 3 (01:43):
And this is a new kind of Midori classic cocktail,
so you'll have to tell us whatyou think it sounds so good.
Speaker 1 (01:49):
All right, all right, yeah, I'll have to try it.
Yeah, so Japanese Slipper.
It is green, it's very green,made with Midori Cointreau and
lemon juice.
Was created in 1984.
Speaker 2 (02:08):
This is a really young drink compared to some of
them.
Speaker 1 (02:09):
That's been a minute but I suppose in comparison to a
classic cocktail.
Speaker 2 (02:11):
We've had drinks from like 1862.
Speaker 1 (02:12):
This was popular in England and stuff.
So relatively speaking, from apodcast producer standpoint it's
a very old drink, Compared tomoonshine.
Speaker 2 (02:22):
This drink was born before I was.
Speaker 1 (02:25):
It was so it was created in Melbourne, which I
assume is Melbourne Australia,by Jean-Paul.
Speaker 2 (02:30):
Bourguignon.
Speaker 1 (02:33):
At Mietta's Restaurant Became very popular,
probably because this looksreally easy to drink.
Speaker 2 (02:39):
It looks easy and it sounds yummy.
Speaker 1 (02:42):
Yeah, but it was also in Bulletin Magazine in 1998.
So we've got a very 80s thinggoing on here and then wow, okay
, so this was like of the era ofthe mind eraser, like that
drink, I don't even know whatthis is.
Speaker 2 (02:59):
I don't even know what that is.
I know a few of those fromcollege.
But I don't want to find Idon't think I would enjoy that.
I think that it gives meheartburn yeah, you just don't.
Speaker 1 (03:07):
You drink it and your it erases your mind.
Speaker 2 (03:09):
So you don't remember what we're talking about
exactly.
It's like activating the gagreflex.
That doesn't.
Yeah, that's a young woman'sdrink my erasers are gag worthy.
Speaker 1 (03:21):
100, 100%, yeah, and also the Toblerone, which I do
not know that cocktail or drink.
Speaker 2 (03:27):
I love a Toblerone chocolate bar.
Speaker 4 (03:30):
Yeah, that's what I was thinking the chocolate bar.
Speaker 1 (03:32):
Yeah.
Yeah, we're going to have tofeature that one, zach.
Just put a pin in that one forlater, if you haven't already
Come back.
So, caitlin, this looks supereasy and simple, it's very easy.
Speaker 2 (03:59):
No-transcript.
Speaker 3 (04:03):
Easy is good One thing, I will say is optional is
you could put like honeydewwith a melon baller.
You could put some frozen orcold honeydew garnish.
Speaker 1 (04:15):
Yeah.
I don't like honeydew, I dolike Midori, but I do not like
most melons.
I just clicked through becauseI was like what glass?
Because I would of course putthis in a coop glass, because
that's just me.
Speaker 4 (04:27):
Wait, wait.
I love a coop glass Rich, wasthat a joke?
You don't like most melons.
Speaker 1 (04:32):
No, I honestly don't like most melons.
It wasn't a joke, I was nottrying to be funny there.
Speaker 2 (04:46):
And I was like you could also apply that to other
like.
Speaker 4 (04:48):
If you wanted to go into like a, like an emoji,
innuendo that is also true.
Speaker 1 (04:49):
I was going innuendo.
Speaker 2 (04:50):
Yeah, oh I see, it's like melon boob joke right over
my head, yeah that's how much hedislikes them he doesn't even
register um, but the um, thespruce eats where this came from
.
Speaker 1 (05:02):
they've got it in a martini glass and it's gorgeous,
it's chartreuse-y.
Speaker 2 (05:06):
That's what I was picturing I was going to say,
yeah, and that's like fullyreinforcing the 80s vibe too.
Is that like neon, right?
Like saved by the bell?
That's what it's giving for me.
Speaker 1 (05:20):
And Midori is a Japanese liqueur.
I didn't realize that.
Speaker 4 (05:24):
Well, that makes sense.
I like that everything'sconnected.
Speaker 1 (05:28):
Yeah, so it's, it's, uh, it's flavored from the
country's famous melons, somelon is huge in japan.
Speaker 2 (05:36):
Yeah, more kinds of like is there a specific
japanese melon that it'sflavored from?
Speaker 3 (05:42):
it says they're famous so I think maybe honestly
, with like, with like a lot ofproduce in japan.
They kind of like go all in,it's like okay, especially with
melons.
I'm not speaking to like theentirety of all the melons in
japan but there's like speak onbehalf of all the melons, that?
Speaker 2 (06:00):
how do I say this?
There's a luxury produce injapan, so there's some melons
that how do I say this?
Speaker 3 (06:02):
There's a luxury produce in Japan, so there's
some melons that are hundreds ofdollars that get sold at
auction.
Isn't that where the $20.
Speaker 2 (06:09):
Erewhon strawberry comes from it's a Japanese
strawberry, I would not besurprised.
Speaker 3 (06:14):
It's like a single strawberry Like.
It's so stupid it's just likeI'm pretty sure there's a
strawberry there that's the sizeof like a baseball and it's
like sells for a hundredsomething dollars.
Speaker 1 (06:25):
We should point out, Zach, that you do know a bit
about Japan.
You are part Japanese.
Yes, my grandma immigrated fromJapan, so I definitely have
been in that culture, you know alot about ramen as well.
I think that's just mostlybecause you like to eat.
Speaker 2 (06:41):
Yes, what a segue.
Speaker 1 (06:43):
I know Speaking of eating, should we?
Speaker 2 (06:45):
talk about some food.
Speaker 1 (06:47):
Yeah, hey, that's always a good idea.
Right, you created yourpersonal brand like as Omaha
Fatty, and it was.
You were all about food, butthen you're also about like food
with a cause.
Talk to us a little bit abouthow that came to be.
Speaker 4 (07:06):
Like how did Omaha Fatty come to be and how did you
figure out, like, who you were,what you were and what that
brand was?
uh, I think it was just alwayswanting to help people, so I
actually I don't think I knowthat was always the, the goal
and the mission, and it even towhen I was a kid.
I knew I wanted to help people,but I wasn't sure how I was
going to do that or what thatlooked like.
Um, and it is one of thosethings where I just kept putting
that energy out into theuniverse and it kept showing me
(07:28):
the way that I was supposed togo.
It kind of guided me to where,when I was doing local events
and whatnot for the smallbusinesses, I just kept being
put in positions where I was infront of people.
And then I started doing socialmedia and I was already doing
the Google local guy thing.
As a matter of fact, I just gotan email for both of my
accounts saying that a local guyjust turned 20 and I've been
(07:52):
doing it for 10 years, you know,uh, with my business.
So, um, I was doing the stay,yeah, right, uh, but I was doing
the Google reviews just forbusinesses in general.
But people really gravitatedtowards the food content and it
was so much so that I startedsaying hashtag Omaha fatty in my
(08:12):
videos, because I would usuallyintroduce myself as Danelle,
aka Small Guy Promotions, andthen it turned into aka Omaha
fatty, but yeah, the mission hasalways been to help a Omaha
fatty, um.
But yeah, the mission hasalways been to help, and
especially the small mom andpops that don't have the budget
to spend a lot for marketing.
Um, it's tough out there, and alot of them, when they spend so
(08:34):
much time working in therestaurant business, they don't
necessarily have time for socialmedia.
Uh, that's a whole separate jobin itself sometimes.
So being able to do that iswhat helped me grow and totally
for as bad as I say this all thetime, for as bad as COVID was
for a lot of people, it wasreally good for me and my family
(08:59):
time.
I got to hang out with my kidsmore than ever before.
My wife was home for six weeksbecause she works in the salon
industry and things slowed down,and that was a time where
people really started to takenotice of Omaha Fatty.
I think it was because theywere trapped in the house and
they were just on their phoneson Facebook and Instagram and
(09:21):
stuff so.
Speaker 2 (09:22):
Well, and I think people were like I mean not
necessarily bored, but I do, Imean probably bored.
But I remember veryspecifically about that time
where my husband and I wereseeking out like how do we be
supportive of those folks kindof on the margins or who are
service-based businesses thatare more affected by people not
(09:43):
being able to gather in person?
And we just started doing likeweekly takeout where we would
choose a different place and saylike, oh, we're getting greek
this week or we're gettingindian, or you know just um, not
quite so, uh, paid forward asto like build a business around
it.
But it was very much that samekind of vein where you just you
(10:06):
want to support the people thatare in your community and love
on them and, um, I think theother thing too is like the
margins in restaurant businessesare so small, that yep so small
yeah, that it gets really.
I mean, you can live and die bya single single review if you're
, if your people are, are lovingon your business.
So that's yeah, yeah, I think,for us it was also selfish.
Speaker 1 (10:28):
We just wanted those bars and restaurants to still be
here.
Yeah, there was a real worrythat half the restaurants and
bars could close, so we werebuying booze to go.
That was the best thing.
Speaker 3 (10:39):
Best time ever.
Speaker 1 (10:40):
Yes, Best legislative decision in the state of
Nebraska ever was making thebooze to go permanent like yes,
yes, we can all get behind thatone.
Yes, um, I brought home a lot ofmargaritas oh yeah, I um, we
did margaritas from fernando'sand those things were potent,
(11:00):
like, they were very tough, likejust um, well, cool, I do think
, um, what's interesting is solike, uh, so um, charla on our
team, and I remember when sheinterviewed we asked what her
favorite restaurant was andshe's like, well, she's like my
mother-in-law owns a restaurant,like, and I'm like, oh okay, so
(11:21):
shout out to korea garden, I'vethere.
It is twice.
I think it's fantastic.
It's off 72nd Street, just pastQ, so if you haven't eaten
there, I would say, do it.
But you know, you talk aboutsmall business, you talk about
restaurants strugglingespecially, and that's kind of
where things gravitated to.
I think the other thing ispeople are just passionate about
food.
(11:48):
Like we just, yes, care aboutfood people being us let's be
really I think people being allpeople, yeah, so how does the
food help you broaden yourinfluence?
Because, like you, you said youwere like just doing reviews
for small businesses, but thenthe food people were kept
gravitating to, so you kind ofbuilt around that.
So how do you, how do you pivotthat into local help and local
support and like the good thatyou do, I think, in those areas?
Speaker 4 (12:11):
So for me again, going to helping out and giving
back whatever you want to callit, pay it forward it it also
like having those additionaleyes on me not only allows me to
help the businesses, but I'm abig supporter of our local
pantry here in Papillion because, I've said it many times, I
don't struggle to find a mealand I can't imagine what it
(12:33):
would be to live like that, orespecially for my kids to have
to worry about where that nextmeal is going to come from.
So it's allowed me tocoordinate events where we do a
food drive and then alsopartnering with some of the
local restaurants who want tohelp.
I know Lux American Grill outhere in Papillion we were just
there last night, but they havebeen partners over the years and
(12:56):
they let me be in charge ofdoing a food or food fundraiser
there.
So that was great.
People could donate money andif they brought an item, they
got a free dessert, um, so thatwas really cool.
It was a little publicity forthem as well as giving back.
So, uh, just having more eyeson on the platform, that's what
(13:18):
it all comes down to.
Uh, you know, I've alwayslistened to a lot of Gary
Vaynerchuk and it's aboutattention.
You know day trading, thatattention and what I, what I
found, and what I feel like somepeople don't understand, is
whether you leave a had was forWienerschnitzel that just opened
up and a lot of people wereupset or they felt a certain way
(13:55):
about it because they're likehot dog place.
That food doesn't even lookgood.
Well, number one is, youropinion is not the only opinion
out there.
When I made that post, becausethey invited me to their soft
opening, there were people whowere transplants to Nebraska
from California, colorado, texas, and they were excited that
(14:17):
this place had come and open upin Omaha, while some of the
people who are from Omaha arelike, oh, why a hot dog place?
Can't we get anything else?
Speaker 2 (14:25):
Oh my gosh, why don't you open your own restaurant?
That's pretty much what I saidto someone.
Speaker 4 (14:30):
That's what I said to them.
And one person shared my postand they said worst
advertisement ever.
Now for me.
I'm thinking I don't carewhether you like the food or not
, it doesn't matter to me.
I didn't make it, I don't haveany ties to the restaurant, but
this is what I want you tounderstand.
You sharing my post like thathas got the algorithm yeah that
(14:54):
post yeah, I'll go ahead rich.
Speaker 1 (14:57):
I was just saying I forgot we got a wienerschnitzel,
so there used to be one, likedown the street from my house in
san diego.
Oh yeah and like there was also.
There's a movie I can'tremember if it's like bill and
ted's or what, but there's, theygo through a drive-through and
the guy's like welcome to derwienerschnitzel, may I take your
order, please?
Like.
And it's almost a sing-songy wayyeah, so that always goes
through my head, but like thereis a moment for a fast food hot
(15:18):
dog, like yep.
I mean, I think about milwaukee.
Uh, wiener house in sioux city.
That's been there since that,like the 1900s it's a hundred
and some years old.
Yeah, yeah, it's moved but likemy great aunt and great grandma
went there in its old locationwhen it was really small.
Like people need to not hate onthe hot dog, like yeah like a
(15:38):
lot of people have hot dogsthere.
Speaker 2 (15:40):
Yes, we have two hot dog places, according to my my
four year, four and a half yearold, and so there's the the hot
dog place with the chips and thehot dog place with the good
fries, and the hot dog placewith the chips is milwaukee
wiener house and the hot dogplace with the good fries and
the hot dog place with the chipsis milwaukee wiener house and
the hot dog place with the goodfries is the greek restaurant
opa time.
That like and I love them bothequally.
(16:03):
They're both delightful, lovelyplaces, but the fact that my
kid can go and get somethingthat she likes and enjoys eating
and I can do the same, yepyou're not gonna, you're not
gonna win for me against a hotdog?
Speaker 4 (16:17):
yeah, and you don't have to like everybody does,
doesn't have to like the samethings, and that's what you know
.
Variety is the spice of life,as we always say so yes, and and
I don't think people understand, like, if you're mad at a I see
this all the time and I'm sureyou guys do as well if you don't
agree with a post on socialmedia and you engage with yeah
(16:40):
you, you, you don't keepscrolling and you decide to
comment, you're probably goingto start seeing more of that
thing because you commented orshared the post.
So you like.
Do you not understand whatyou're doing right now?
So to the people who sharedthat post about the hot dogs, I
said hey, I just want you guysto understand this.
This is how social media worksand, whether you were for or
(17:01):
against it, you helped my postreach 100,000 views.
Like, and I responded to theone lady and I said so here's a
breakdown.
The restaurant all they had topay for was myself and two of my
friends to come out and eat.
There wasn't like an ongoingrelationship or contract or
(17:23):
anything.
It was just they invited me out.
I shared content.
They got 100,000 views on that$45 that they spent for me to
come and eat there, which that'sat cost.
They didn't spend $45 and itwasn't an advertisement, it was
just publicity.
Speaker 1 (17:40):
So now we're talking about it again, and they didn't
pay for any of this.
Speaker 4 (17:43):
Yes, and none of us got paid for it.
Right.
Speaker 1 (17:46):
Wiener schnitzel will take a sponsorship.
If you're listening, we'll justtake it in food.
Speaker 3 (17:50):
Yes, right.
Speaker 1 (17:52):
I'm going to put that .
It's on my radar now.
I just looked it up.
It's on 72nd, just past I-80.
Speaker 4 (17:59):
Great location too right off the interstate Once
they get 72nd.
Speaker 1 (18:04):
Street fixed.
Oh right, yeah, I'm going therethis weekend, though I'm going
to absolutely make the trek overthere.
Speaker 2 (18:09):
This weekend, I've got to go to Whole Foods and Tr
joe's anyway so I'll be coming,get your organic cum cloths and
then get your hot dog and coverall basically and right across
the street or right across theparking lot.
Speaker 4 (18:20):
Rich, they've got that.
Uh, that liquor store magadoodles or something macadoodles
yeah, macadoodles yeah yeah, soit's right there.
Speaker 1 (18:29):
Oh, that's fantastic oh my god, they're right in the
middle of like three hotelsanyway, anyway, yeah, so we
talked about like there aren'tenough micro influencers.
So you stumbled into it Ifsomebody was like, kind of like.
So people are like, hey, I'mnot, like you know, a Kardashian
, so I can't be an influencer,and that's not really true.
Speaker 2 (18:51):
Please don't be a Kardashian either.
Speaker 1 (18:52):
You know you having a post and having some people
hate on it got 100,000 views fora local restaurant that happens
to be a chain, but still thelocal people need to be
supported.
What advice do you have forsomebody who kind of wants to
build a following, grow theirfollowing or become a
micro-influencer?
Speaker 4 (19:07):
So first and I actually worked with a gentleman
who was thinking about thatafter seeing my content he says
I always thought about doingthat, but I didn't know how to
get started.
And I said well, here's thefirst thing.
You have to be okay with no oneseeing your post.
You have to enjoy what you doenough, and that's got to be
(19:28):
enough for you and it willsustain you.
Speaker 2 (19:30):
Yep.
Speaker 4 (19:31):
If you're banking on how many people read your post
or read your review or whatever,that's not, especially when
you're starting out.
That's not gonna work it's notgonna like you're gonna burn out
because that's all you careabout.
Um so for me, I say it's like apersonal diary of my life.
Um so whether people okay, readit or look at it or not.
I have that, and especially withthe memories that pop up on uh
(19:53):
platforms nowadays I get to lookback at this stuff and maybe
share it again and justreminisce on, like the time I
had at that place or whatever itwas.
Speaker 2 (20:01):
So that's the first thing changed since then too
like you talk about likepublicity for those people, or
it's like, oh, I really missthis dish that they had, or
maybe they'll bring it back as aspecial, or you know, it's so
great to see my friend xyz, oryou know like all of those
things are yeah so valuable Idid that.
Speaker 1 (20:20):
I asked about a dish that I can't remember, the
restaurant I should be better atthis, but I had asked about
something that like they'd hadbefore and they didn't anymore.
Speaker 2 (20:28):
And they were like, oh, we can make that, like you
just have to ask that happenedto you in boston I was like it
happened in boston when I wentto this italian restaurant, and
they were.
It was fantastic, like I dreamtabout this.
Um pastela, what was it?
I don't remember but it was likeit was like mushroom and it was
(20:49):
so good and beautiful.
And I went back and I was likeoh, I don't see it in the server
with her.
Like beautiful italian accentwas like oh, it's fine, we'll
make it for you.
And I was like off the menu,like that's it.
It was just like and and forthem too.
It was like such a beautifulexpression of customer service
too.
I was like yes, and and I likeI, I am not that like I'll order
(21:10):
, you know.
Be like oh, can I have bluecheese instead of cheddar?
But?
But I'm not going to like makeyou, make me a special thing.
But it was like every time I'min Boston, which isn't often,
but I'm like I'm going back toCantina Italiano because they
were so wonderful, like it was,and, oh my God, the bread.
Speaker 1 (21:28):
The bread was amazing .
See, that's the thing.
Speaker 4 (21:49):
The experience, the memory that was created based
off of the service they provided, and I off days and maybe that
we don't know what happened thatday.
So my rule is to always give aplace a second chance, unless it
was, yeah, completely horribleand they, like I, felt like they
did it on purpose or didn'tcare.
Um, like you know, I I try togive people the benefit of the
doubt and at least go one moretime.
(22:09):
Uh, yeah, but so yeah, that's abig.
Speaker 1 (22:12):
Thing I've got a lot of friends who are well.
I've got a few friends who arechefs and I was.
I remember this very vividlybecause I got yelled at by him.
I was eating and, um, I didn'tfinish my food and it was
something that I really liked.
It was I think it was a chickendish and it's because, as I got
into it, like there, it wasn'tfully cooked and you can't eat
chicken that's not fully cookedand that's how you get
(22:34):
salmonella yeah, he owns therestaurant, so he wasn't back
there cooking and you know, soit just went back.
I didn't really say anything, Ididn't want to raise a big thing
and he's like.
You have to tell me he's likebecause you are the kind person
who will tell me this isundercooked.
I don't want four moreundercooked dishes going out.
And then somebody getting likesick and then I got the health
(22:55):
department.
He's like.
I want to know if it's bad, ifyour steak is overcooked, tell
me, because I need to go coachthe kitchen.
If you have an issue, tell me.
Every chef actually want.
99% of the chefs, not every.
They want to know if somethingisn't right percent of the chefs
, not every they want to know ifsomething isn't right, and
(23:16):
definitely that restaurant ownerand the manager want to know
politely and there's easy waysto send something back or be
very polite about it, um butyeah, they want to know because
then they can improve and if youdon't tell them.
They have no idea.
Speaker 4 (23:29):
Yes, and we do we get used to that robotic response
How's everything going?
Oh, it's good, it's good, andyou're like it actually wasn't
really good.
So I've tried to become betterat that and say and there's
always a way absolutely lovesomething.
(23:50):
But what I do is I will mentionthe good and the bad, but I
won't mention the bad in the waythat like tears down the
restaurant, because I my sayingis, I never want to be the
reason that someone doesn't trya restaurant oh yeah so the
other thing is like you mightjust not like that preparation
of something like I don't likesoft mushrooms, but if you make
(24:13):
them crispy I love them.
Speaker 1 (24:14):
I just don't like the spongy, but you might hate
fried mushrooms and like spongy.
You want fried mushrooms.
Now I did.
Speaker 4 (24:23):
It's all subjective it's so subjective, so give it
to me.
I've been thinking about that.
Everybody is right andeverybody is wrong, like so,
because it's just so subjectiveyou know, it's whatever that
person wants and and rich.
I do want to circle back to tofinish answering your question
about what?
What would I tell people whowanted?
to start, aside from enjoying,uh, what they do.
(24:44):
Um, so my, my pillars are doingit for the right reasons.
Uh, you know, you got to knowwho you are.
And then consistency and justhard work, like if you do those
things, everything will fallinto place.
And I can remember going backto when I started.
People would always ask youknow, how much do you charge for
(25:07):
this, how much do you chargefor that?
So I never want money to be thefirst part of the conversation.
And if it is, then it's not theright conversation for me.
I actually had that conversationyesterday with the local place,
who I met with yesterdaybecause they're doing a
promotion for their five yearsthis week, and I said, hey, and
(25:27):
I've supported them and I did areview for them back in 2020 or
2019.
And I said this is what I like.
I like meeting with people.
So when he reached out to me Ihad talked to him before in
person, but he wanted to know,you know, what would it take for
me to come out and promote them.
I said, well, hey, how about wemeet?
Because I want to sit down andtalk to you about other stuff
(25:49):
and then we can talk about thebusiness side, because if we
can't sit down and have aconversation, then we probably
shouldn't be doing businesstogether, because I'm more about
building the relationship andthen, from all of that other
stuff, that consistency and thatdedication.
That's where the financial sidecomes in, and I never want to
lose sight of why I starteddoing what I started doing, of
(26:11):
course, as my value hasincreased.
Speaker 2 (26:15):
The hard part is trying to you do have to pay
your bills, yes.
Speaker 4 (26:19):
Yes, that monetization side of things is
where it becomes hard sometimes,because I had to realize what
my value was.
So what I did was, at thebeginning of the year, I ran all
my platforms through AI to havean audit done and see what.
I should be charging for myservices.
Speaker 1 (26:40):
Great use of AI.
Speaker 4 (26:41):
Yeah, yeah, it was great.
It gave me a whole breakdown,so I had my partner put it on a
pricing sheet and that's what Igive to people now when they
talk to me about wanting myassistance.
And don't get me wrong, 90% ofthe things that I do are for
free because, again, I'm justdocumenting my life yeah.
(27:03):
If I go somewhere and I eat at aplace, there's going to be
pictures, but if it's not in myplan or in my schedule, I'm
short on time and you want me tocome out to your place, then
that's where the conversationturns into okay, what are we
looking?
Speaker 1 (27:17):
at financially.
And I think that's a gooddifference.
Like you can be organicallyinfluential by just doing the
things you want to do.
But if you want to shift tothat paid.
If you're not coming to myplace and I want you to, because
I see your posts, I see howmuch volume you get that's when
the relationship is flipped.
It's not just you living yourlife, it's you having something
(27:38):
inserted into your life.
You've got to make time for.
Speaker 4 (27:41):
And time is the highest commodity.
Speaker 1 (27:44):
Oh God, yes, a hundred percent Amen.
A couple more things.
I've got two questions left, Ithink.
First of all, let's do someplugs.
What are your favorite Omahabusinesses, restaurants,
whatever?
Just give us like three placesIf we were going to go to eat on
Friday.
Saturday and Sunday.
Where would we go?
Yeah, friday, Saturday, sunday.
Speaker 2 (28:04):
We'll pay.
Speaker 1 (28:05):
You don't have to pay , so you don't have to worry
about price.
Speaker 4 (28:07):
All right.
So I again, I do love in therelationship that I have with
Lux American Grill.
They, they are great I andthey're right in my area.
You know a lot of it is.
Speaker 2 (28:19):
So much of it is your neighbors too, right Like.
I want to be with the peoplethat are in my.
Yeah, I want to be in my, in myneighborhood.
Yeah.
Speaker 4 (28:29):
Yes, so they are definitely a place that I would
go and they have kind of likethat elevated bar experience.
It's not just a sports bar,they like.
I went yesterday and they had apo' boy, a shrimp po' boy, and
that's the reason that I wentbecause it looked really good.
I saw that they posted it on uh, social.
(28:49):
So, um, that place for Um, ifyou guys have not been to sauce
by Al Farrow and downtownPapillion, I have um that one is
a tricky one, because the timeand the way they do things.
It's small and they have onlytwo fryers, I think, or
(29:10):
something like that.
Speaker 1 (29:11):
So your best bet is to go there and order.
You'll have to stand in line,probably, so just deal with it.
Go next door, like have themdeliver it next door to the bar,
because you can go to the bar,you can drink, because it might
to take an hour, hour and a halfto get your food.
Yes, um, so that's the one timewe did it successfully was we
(29:31):
knew it was going to takeforever.
We knew that they're busy.
That's their business modelit's first come, first served.
And so we just went to the barand we had wine, and we had beer
and we had drinks and theneventually, our food came and it
was like they're at me with agood time.
Speaker 2 (29:43):
Yeah, and it's great for them for Lux right now and I
want all of that, that's right.
Speaker 4 (29:48):
They have good drinks .
Speaker 1 (29:49):
They have good drinks .
Speaker 4 (29:51):
Okay.
Speaker 2 (29:51):
Okay.
Speaker 4 (29:51):
Okay, this is good, this is fine Number three.
Speaker 1 (29:54):
What's number three?
How about?
Speaker 2 (29:56):
brunch.
I was going to say give me abreak, Give me, man, there are
some places that are really good.
Speaker 4 (30:05):
I'm actually going to meet with a friend this
Saturday.
We're going to the Special inBellevue.
That's the Special.
Yeah, that place is pretty good.
Speaker 1 (30:19):
So we've liked them for years and I don't get there
enough.
Yeah, I've gone there a fewtimes, so one of my breakfast
spots is Cafe Diem, which isright next door to Luxe American
Grill.
We go there all the time, yeah.
Speaker 4 (30:29):
Cool, cool, cool.
That parking lot is full quiteoften.
Let me throw an honorablemention in there too.
Lisa's Radio Cafe.
Speaker 1 (30:35):
Okay, I don't know that one yeah.
Speaker 2 (30:38):
Sounds like you've got plans for Saturday.
I do know them.
Speaker 1 (30:41):
The Lemon Tree Cafe just had a fire.
Speaker 4 (30:45):
So it's funny that you say that, because they're
the same family that owns Lisa'sRadio Cafe.
Speaker 1 (30:50):
Oh, okay, that makes me feel better because I was
like I can't go to Lemon Tree.
We just discovered it.
I've been there like threetimes.
Yeah, oh, my gosh Got it.
Check on the list.
Speaker 2 (31:01):
My favorite brunch place in the Omaha Metro is
Saddle saddle creek breakfastclub, but I don't even know if
that's what they're calledanymore, because they know they
are, they are.
Speaker 4 (31:11):
They're just not in saddle creek anymore, I know I
know, um, they're banana bread,french toast.
Speaker 2 (31:19):
I dream about the banana bread french toast and
it's vegan, which is reallygreat, because my best friend is
vegan, so we thank you.
Speaker 4 (31:26):
Thank you for saying that, because my wife is
allergic to dairy and it's hardfor her to find those.
Speaker 2 (31:30):
Yes, yes, they have, um, they have two.
This is what.
When whitney and I go to saddlecreek we get I'm so hungry now.
We get the vegan chilaquilesand the vegan french toast, and
then we do have these.
So we have like the sweet andthe savory is it chilaquiles or
(31:51):
is it something else?
Speaker 1 (31:52):
but it's like jackfruit is it okay, I couldn't
remember.
Oh my god it was so good
Speaker 2 (31:58):
like um caitlin's gonna be coming down um pretty
soon I know I'm like.
Speaker 4 (32:02):
I actually think I'm just gonna come like work in the
omaha office for a week andjust go to all of these places
it's funny that you said thatthe name of that place, because
I was literally out there onsaturday because I had to drop
my daughter off at west sidejunior high for the boys
wrestling tournament and I wentover to uh camille's bakery uh,
(32:24):
over there in that same areabecause they're closing down at
the end of the month and Iwanted to go out and support
them and they were closedbecause they had an event for
one of their kids.
But as I left the parking lot Idrove right by that restaurant.
Speaker 1 (32:38):
Yeah, it used to be a Starbucks and now it's a Saddle
Creek Breakfast Club.
Yeah, I love that.
Speaker 3 (32:42):
That's where it is.
Speaker 1 (32:46):
We don't want to wrap up, but we have to because we
can't have two hour episodes.
Um, what do you got going on?
What's coming up?
What exciting things do youhave, like you know, in the near
?
Speaker 4 (32:53):
future, hopefully just a lot more.
You know, as the, you use theterm micro influencer earlier.
Um, you know, people have askedme for probably a couple of
years about merch, so having themerch available, I just did
like a small trial run and I gotan order for, well, the owner
(33:14):
of Square Donuts, elizabeth.
She already reached out to meto buy a shirt and I delivered
it to her last week and then shecame back and sent me a message
and said she wants to buy 12more shirts for her staff.
Speaker 3 (33:33):
So yeah, we'll see how the T-shirt game goes.
That's so great, yeah, and I'vesupported her for years.
Speaker 4 (33:36):
And like we love it.
And again, caitlin, they have agreat vegan option for their
donuts.
So I go there because my wifelikes the donuts from there and
I mean we all like the donuts.
But some people say that thevegan donuts are better than the
regular donuts.
Speaker 1 (33:53):
I've had that a couple of places where I've been
surprised Like you didn't knowyou were eating vegan, or you
didn't know you were eatingvegetarian even.
But then you're like, oh mygosh, this is great, my first
vegetarian thing.
Um, it wasn't vegan because ithad a bun, and I know the bun
wasn't a vegan bun, but I had acarrot dog in Chicago at a
vegetarian and vegan restaurant.
(34:13):
Giant hot dog or giant carrot,grilled like a hot dog with hot
dog toppings.
It was so good.
Speaker 2 (34:19):
I bet, and you can marinate them and season them,
because you can marinate themand season them.
Speaker 4 (34:32):
I saw a lady do that online with she made it into
bacon, carrot bacon.
Speaker 2 (34:34):
That's what might be one step too far for me.
It's like bacon is a reallytough one for me to replace.
Speaker 4 (34:49):
I love a vegan dish as much as the next gal I.
Speaker 2 (34:50):
It's a it's a bridge too far.
Yes, I understand.
I commend and respect peoplethat are making that and making
an attempt at that.
Speaker 1 (34:53):
It's probably not going to be for me so merch is,
merch is on the way, merch isout there.
Some people have it.
Speaker 4 (34:59):
Yes, you're doing more we'll see how it goes and
then we'll talk about putting iton the website and everything.
I just wanted to make sure thatsome of the the, the people who
were really into omaha fatty uhgot an opportunity if they
wanted it to have that merch um.
Aside from that, just continuingto push content every day uh,
(35:20):
it's tough to keep up with allthe platforms sometimes.
So you just figure out whatworks best for for myself and
help as many restaurants andlocal people as I can.
So that's always the goal yeah,cool.
Speaker 1 (35:32):
Well, thank you, it's been great having you.
I think the biggest things thatI got were like, if you want to
do this, um, just make it apart of your life, like you're
just documenting what you'redoing and who you are.
Find something you love, beauthentic, be consistent and
also, don't care if nobody likesit.
Do not be deleting postsbecause they didn't get enough
likes.
That is stupid.
Yep, the thing we realized withthe podcast because obviously
(35:55):
we started this from nothing andit's still not huge.
It's not like we have thousandsof listeners even, but it grows
and what happened is some ofthose early episodes that had
five or six listens is allpeople will go back and then
they'll start to grow and youdon't have 50 or 60.
Speaker 4 (36:11):
So I call that the domino effect.
Uh and so I'm like I don't care.
Like, even if it's five yearsdown the road, people are going
to start looking at the stuffthat I have and they're going to
be like, oh my gosh, you haveso much content.
Yes, I do, Exactly.
Speaker 1 (36:27):
All right, well, cool , you want to take us out, take
us home.
Speaker 2 (36:32):
I would love to.
As always, you can find ouragency at antidote underscore 71
.
If you have a question youwould like to send our way, you
can visit ctapodcastlive, and ifyou would like extra super
bonus points, you can leave us avoice message on our hotline at
402-718-9971.
Your question will make it intoa future episode and we will be
(36:54):
back next week.
Oh yes, you, I mean, we'restill giving away a cocktail
book.
If you want to call us and askus your marketing questions, or
tell us your favorite localrestaurant, we'll just like.
Speaker 1 (37:05):
All bets are off zach , we're doing it as a as a guest
gift too, right are we?
Speaker 3 (37:11):
doing that.
Yeah, you can take it also.
Where can people find you at ifthey wanted?
Speaker 4 (37:18):
to find you man google omaha fatty instagram
wwwomaha fattycom uh, yeah umfacebook, instagram threads x,
youtube linkedin I meaneverywhere.
Speaker 2 (37:34):
He's a man about town .
I'm not like on discord andthat stuff but you know, I'm
tiktok, I'm, I'm there.
Speaker 4 (37:42):
I'm busier on Instagram and Facebook, for sure
.
Facebook is where I guess it'sbecause of my age.
That's where, like my mainaudience is on.
Facebook, but you know we'retrying to grow the other
platforms as well, so but I'mall over.
I love it almost 15,000 onFacebook.
Speaker 1 (38:01):
I just googled Omaha Fatty two words and it the whole
page.
Is you, yep?
As a matter of fact, 15 000 onfacebook.
I just googled omaha fatty twowords and it the whole page is
you yep?
Speaker 4 (38:07):
uh, so yep as a matter of fact if you google
wienerschnitzel, my my page, myreview is the or not even my
review, but my post is one ofthe first things that pops up.
I don't know why they haven'ttaken that over yet, but
wienerschnitzel omaha, so she'sfantastic.
Speaker 1 (38:24):
Let's see.
Speaker 2 (38:26):
I love it.
While we're Google searching,we'll read it out.
Thank you, Janelle, for yourtime.
Speaker 4 (38:32):
No, thank you guys for having me.
Speaker 2 (38:34):
Yeah, we just yeah.
You're the best, we appreciateyou, I appreciate you guys, and
I think that's a wrap.
Speaker 4 (38:42):
Thanks, zach.
Thank you guys so much.
All right, we've got another guest today, caitlin.
I know it's so exciting.
A repeat guest.
Speaker 2 (00:13):
I know I can't wait.
Speaker 1 (00:16):
So Danelle Taylor is with us.
He's also known as the OmahaFatty.
He's back.
We talked to him a little whileago about building his brand
being a social media influencer.
We're going to talk a littlebit more about that again, being
a local social media influencer, which, might I just say, we
need more of in the Midwest.
There are not enough in theMidwest and how that thing has
(00:36):
changed.
What's changed, what'sdifferent.
So we'll talk with him aboutthat.
He's here repping his new teamt-shirts.
You're looking kind of buff too.
He's here repping his new teamt-shirts.
Speaker 4 (00:45):
You're looking kind of buff too.
You know, last year I did a getback in shape challenge.
I still have a belly, so Ifattened up during the winter
again.
Speaker 2 (00:53):
But I'm about to start the get back in shape.
It's bulking season.
Speaker 1 (00:56):
It's bulking season yeah, it was Is that what the.
Yeah, I just noticed the armsand the shoulders looking good.
Yeah, and people have beencommenting on that yes.
I have.
Speaker 4 (01:07):
I do jujitsu so I have to make sure to work out my
traps a lot so I don't getchoked as much.
Speaker 1 (01:13):
Oh, I wonder if that's why our drink is the
Japanese slipper.
Speaker 3 (01:17):
Is there a?
Speaker 1 (01:17):
jujitsu-like combo there.
Speaker 4 (01:19):
There you go, is that ?
Speaker 1 (01:21):
Japanese.
Speaker 4 (01:22):
Yes, it started in Japan, moved to Brazil.
So yes, it originated in Japan.
Speaker 3 (01:29):
I just wanted to hop in to give some background.
I think last time we talkedabout your favorite cocktail, it
was Midori.
Speaker 2 (01:35):
Sour.
Yes, that's what it was I wastrying to remember.
I was like who did we talk toabout Midori?
Speaker 3 (01:43):
And this is a new kind of Midori classic cocktail,
so you'll have to tell us whatyou think it sounds so good.
Speaker 1 (01:49):
All right, all right, yeah, I'll have to try it.
Yeah, so Japanese Slipper.
It is green, it's very green,made with Midori Cointreau and
lemon juice.
Was created in 1984.
Speaker 2 (02:08):
This is a really young drink compared to some of
them.
Speaker 1 (02:09):
That's been a minute but I suppose in comparison to a
classic cocktail.
Speaker 2 (02:11):
We've had drinks from like 1862.
Speaker 1 (02:12):
This was popular in England and stuff.
So relatively speaking, from apodcast producer standpoint it's
a very old drink, Compared tomoonshine.
Speaker 2 (02:22):
This drink was born before I was.
Speaker 1 (02:25):
It was so it was created in Melbourne, which I
assume is Melbourne Australia,by Jean-Paul.
Speaker 2 (02:30):
Bourguignon.
Speaker 1 (02:33):
At Mietta's Restaurant Became very popular,
probably because this looksreally easy to drink.
Speaker 2 (02:39):
It looks easy and it sounds yummy.
Speaker 1 (02:42):
Yeah, but it was also in Bulletin Magazine in 1998.
So we've got a very 80s thinggoing on here and then wow, okay
, so this was like of the era ofthe mind eraser, like that
drink, I don't even know whatthis is.
Speaker 2 (02:59):
I don't even know what that is.
I know a few of those fromcollege.
But I don't want to find Idon't think I would enjoy that.
I think that it gives meheartburn yeah, you just don't.
Speaker 1 (03:07):
You drink it and your it erases your mind.
Speaker 2 (03:09):
So you don't remember what we're talking about
exactly.
It's like activating the gagreflex.
That doesn't.
Yeah, that's a young woman'sdrink my erasers are gag worthy.
Speaker 1 (03:21):
100, 100%, yeah, and also the Toblerone, which I do
not know that cocktail or drink.
Speaker 2 (03:27):
I love a Toblerone chocolate bar.
Speaker 4 (03:30):
Yeah, that's what I was thinking the chocolate bar.
Speaker 1 (03:32):
Yeah.
Yeah, we're going to have tofeature that one, zach.
Just put a pin in that one forlater, if you haven't already
Come back.
So, caitlin, this looks supereasy and simple, it's very easy.
Speaker 2 (03:59):
No-transcript.
Speaker 3 (04:03):
Easy is good One thing, I will say is optional is
you could put like honeydewwith a melon baller.
You could put some frozen orcold honeydew garnish.
Speaker 1 (04:15):
Yeah.
I don't like honeydew, I dolike Midori, but I do not like
most melons.
I just clicked through becauseI was like what glass?
Because I would of course putthis in a coop glass, because
that's just me.
Speaker 4 (04:27):
Wait, wait.
I love a coop glass Rich, wasthat a joke?
You don't like most melons.
Speaker 1 (04:32):
No, I honestly don't like most melons.
It wasn't a joke, I was nottrying to be funny there.
Speaker 2 (04:46):
And I was like you could also apply that to other
like.
Speaker 4 (04:48):
If you wanted to go into like a, like an emoji,
innuendo that is also true.
Speaker 1 (04:49):
I was going innuendo.
Speaker 2 (04:50):
Yeah, oh I see, it's like melon boob joke right over
my head, yeah that's how much hedislikes them he doesn't even
register um, but the um, thespruce eats where this came from
.
Speaker 1 (05:02):
they've got it in a martini glass and it's gorgeous,
it's chartreuse-y.
Speaker 2 (05:06):
That's what I was picturing I was going to say,
yeah, and that's like fullyreinforcing the 80s vibe too.
Is that like neon, right?
Like saved by the bell?
That's what it's giving for me.
Speaker 1 (05:20):
And Midori is a Japanese liqueur.
I didn't realize that.
Speaker 4 (05:24):
Well, that makes sense.
I like that everything'sconnected.
Speaker 1 (05:28):
Yeah, so it's, it's, uh, it's flavored from the
country's famous melons, somelon is huge in japan.
Speaker 2 (05:36):
Yeah, more kinds of like is there a specific
japanese melon that it'sflavored from?
Speaker 3 (05:42):
it says they're famous so I think maybe honestly
, with like, with like a lot ofproduce in japan.
They kind of like go all in,it's like okay, especially with
melons.
I'm not speaking to like theentirety of all the melons in
japan but there's like speak onbehalf of all the melons, that?
Speaker 2 (06:00):
how do I say this?
There's a luxury produce injapan, so there's some melons
that how do I say this?
Speaker 3 (06:02):
There's a luxury produce in Japan, so there's
some melons that are hundreds ofdollars that get sold at
auction.
Isn't that where the $20.
Speaker 2 (06:09):
Erewhon strawberry comes from it's a Japanese
strawberry, I would not besurprised.
Speaker 3 (06:14):
It's like a single strawberry Like.
It's so stupid it's just likeI'm pretty sure there's a
strawberry there that's the sizeof like a baseball and it's
like sells for a hundredsomething dollars.
Speaker 1 (06:25):
We should point out, Zach, that you do know a bit
about Japan.
You are part Japanese.
Yes, my grandma immigrated fromJapan, so I definitely have
been in that culture, you know alot about ramen as well.
I think that's just mostlybecause you like to eat.
Speaker 2 (06:41):
Yes, what a segue.
Speaker 1 (06:43):
I know Speaking of eating, should we?
Speaker 2 (06:45):
talk about some food.
Speaker 1 (06:47):
Yeah, hey, that's always a good idea.
Right, you created yourpersonal brand like as Omaha
Fatty, and it was.
You were all about food, butthen you're also about like food
with a cause.
Talk to us a little bit abouthow that came to be.
Speaker 4 (07:06):
Like how did Omaha Fatty come to be and how did you
figure out, like, who you were,what you were and what that
brand was?
uh, I think it was just alwayswanting to help people, so I
actually I don't think I knowthat was always the, the goal
and the mission, and it even towhen I was a kid.
I knew I wanted to help people,but I wasn't sure how I was
going to do that or what thatlooked like.
Um, and it is one of thosethings where I just kept putting
that energy out into theuniverse and it kept showing me
(07:28):
the way that I was supposed togo.
It kind of guided me to where,when I was doing local events
and whatnot for the smallbusinesses, I just kept being
put in positions where I was infront of people.
And then I started doing socialmedia and I was already doing
the Google local guy thing.
As a matter of fact, I just gotan email for both of my
accounts saying that a local guyjust turned 20 and I've been
(07:52):
doing it for 10 years, you know,uh, with my business.
So, um, I was doing the stay,yeah, right, uh, but I was doing
the Google reviews just forbusinesses in general.
But people really gravitatedtowards the food content and it
was so much so that I startedsaying hashtag Omaha fatty in my
(08:12):
videos, because I would usuallyintroduce myself as Danelle,
aka Small Guy Promotions, andthen it turned into aka Omaha
fatty, but yeah, the mission hasalways been to help a Omaha
fatty, um.
But yeah, the mission hasalways been to help, and
especially the small mom andpops that don't have the budget
to spend a lot for marketing.
Um, it's tough out there, and alot of them, when they spend so
(08:34):
much time working in therestaurant business, they don't
necessarily have time for socialmedia.
Uh, that's a whole separate jobin itself sometimes.
So being able to do that iswhat helped me grow and totally
for as bad as I say this all thetime, for as bad as COVID was
for a lot of people, it wasreally good for me and my family
(08:59):
time.
I got to hang out with my kidsmore than ever before.
My wife was home for six weeksbecause she works in the salon
industry and things slowed down,and that was a time where
people really started to takenotice of Omaha Fatty.
I think it was because theywere trapped in the house and
they were just on their phoneson Facebook and Instagram and
(09:21):
stuff so.
Speaker 2 (09:22):
Well, and I think people were like I mean not
necessarily bored, but I do, Imean probably bored.
But I remember veryspecifically about that time
where my husband and I wereseeking out like how do we be
supportive of those folks kindof on the margins or who are
service-based businesses thatare more affected by people not
(09:43):
being able to gather in person?
And we just started doing likeweekly takeout where we would
choose a different place and saylike, oh, we're getting greek
this week or we're gettingindian, or you know just um, not
quite so, uh, paid forward asto like build a business around
it.
But it was very much that samekind of vein where you just you
(10:06):
want to support the people thatare in your community and love
on them and, um, I think theother thing too is like the
margins in restaurant businessesare so small, that yep so small
yeah, that it gets really.
I mean, you can live and die bya single single review if you're
, if your people are, are lovingon your business.
So that's yeah, yeah, I think,for us it was also selfish.
Speaker 1 (10:28):
We just wanted those bars and restaurants to still be
here.
Yeah, there was a real worrythat half the restaurants and
bars could close, so we werebuying booze to go.
That was the best thing.
Speaker 3 (10:39):
Best time ever.
Speaker 1 (10:40):
Yes, Best legislative decision in the state of
Nebraska ever was making thebooze to go permanent like yes,
yes, we can all get behind thatone.
Yes, um, I brought home a lot ofmargaritas oh yeah, I um, we
did margaritas from fernando'sand those things were potent,
(11:00):
like, they were very tough, likejust um, well, cool, I do think
, um, what's interesting is solike, uh, so um, charla on our
team, and I remember when sheinterviewed we asked what her
favorite restaurant was andshe's like, well, she's like my
mother-in-law owns a restaurant,like, and I'm like, oh okay, so
(11:21):
shout out to korea garden, I'vethere.
It is twice.
I think it's fantastic.
It's off 72nd Street, just pastQ, so if you haven't eaten
there, I would say, do it.
But you know, you talk aboutsmall business, you talk about
restaurants strugglingespecially, and that's kind of
where things gravitated to.
I think the other thing ispeople are just passionate about
food.
(11:48):
Like we just, yes, care aboutfood people being us let's be
really I think people being allpeople, yeah, so how does the
food help you broaden yourinfluence?
Because, like you, you said youwere like just doing reviews
for small businesses, but thenthe food people were kept
gravitating to, so you kind ofbuilt around that.
So how do you, how do you pivotthat into local help and local
support and like the good thatyou do, I think, in those areas?
Speaker 4 (12:11):
So for me again, going to helping out and giving
back whatever you want to callit, pay it forward it it also
like having those additionaleyes on me not only allows me to
help the businesses, but I'm abig supporter of our local
pantry here in Papillion because, I've said it many times, I
don't struggle to find a mealand I can't imagine what it
(12:33):
would be to live like that, orespecially for my kids to have
to worry about where that nextmeal is going to come from.
So it's allowed me tocoordinate events where we do a
food drive and then alsopartnering with some of the
local restaurants who want tohelp.
I know Lux American Grill outhere in Papillion we were just
there last night, but they havebeen partners over the years and
(12:56):
they let me be in charge ofdoing a food or food fundraiser
there.
So that was great.
People could donate money andif they brought an item, they
got a free dessert, um, so thatwas really cool.
It was a little publicity forthem as well as giving back.
So, uh, just having more eyeson on the platform, that's what
(13:18):
it all comes down to.
Uh, you know, I've alwayslistened to a lot of Gary
Vaynerchuk and it's aboutattention.
You know day trading, thatattention and what I, what I
found, and what I feel like somepeople don't understand, is
whether you leave a had was forWienerschnitzel that just opened
up and a lot of people wereupset or they felt a certain way
(13:55):
about it because they're likehot dog place.
That food doesn't even lookgood.
Well, number one is, youropinion is not the only opinion
out there.
When I made that post, becausethey invited me to their soft
opening, there were people whowere transplants to Nebraska
from California, colorado, texas, and they were excited that
(14:17):
this place had come and open upin Omaha, while some of the
people who are from Omaha arelike, oh, why a hot dog place?
Can't we get anything else?
Speaker 2 (14:25):
Oh my gosh, why don't you open your own restaurant?
That's pretty much what I saidto someone.
Speaker 4 (14:30):
That's what I said to them.
And one person shared my postand they said worst
advertisement ever.
Now for me.
I'm thinking I don't carewhether you like the food or not
, it doesn't matter to me.
I didn't make it, I don't haveany ties to the restaurant, but
this is what I want you tounderstand.
You sharing my post like thathas got the algorithm yeah that
(14:54):
post yeah, I'll go ahead rich.
Speaker 1 (14:57):
I was just saying I forgot we got a wienerschnitzel,
so there used to be one, likedown the street from my house in
san diego.
Oh yeah and like there was also.
There's a movie I can'tremember if it's like bill and
ted's or what, but there's, theygo through a drive-through and
the guy's like welcome to derwienerschnitzel, may I take your
order, please?
Like.
And it's almost a sing-songy wayyeah, so that always goes
through my head, but like thereis a moment for a fast food hot
(15:18):
dog, like yep.
I mean, I think about milwaukee.
Uh, wiener house in sioux city.
That's been there since that,like the 1900s it's a hundred
and some years old.
Yeah, yeah, it's moved but likemy great aunt and great grandma
went there in its old locationwhen it was really small.
Like people need to not hate onthe hot dog, like yeah like a
(15:38):
lot of people have hot dogsthere.
Speaker 2 (15:40):
Yes, we have two hot dog places, according to my my
four year, four and a half yearold, and so there's the the hot
dog place with the chips and thehot dog place with the good
fries, and the hot dog placewith the chips is milwaukee
wiener house and the hot dogplace with the good fries and
the hot dog place with the chipsis milwaukee wiener house and
the hot dog place with the goodfries is the greek restaurant
opa time.
That like and I love them bothequally.
(16:03):
They're both delightful, lovelyplaces, but the fact that my
kid can go and get somethingthat she likes and enjoys eating
and I can do the same, yepyou're not gonna, you're not
gonna win for me against a hotdog?
Speaker 4 (16:17):
yeah, and you don't have to like everybody does,
doesn't have to like the samethings, and that's what you know
.
Variety is the spice of life,as we always say so yes, and and
I don't think people understand, like, if you're mad at a I see
this all the time and I'm sureyou guys do as well if you don't
agree with a post on socialmedia and you engage with yeah
(16:40):
you, you, you don't keepscrolling and you decide to
comment, you're probably goingto start seeing more of that
thing because you commented orshared the post.
So you like.
Do you not understand whatyou're doing right now?
So to the people who sharedthat post about the hot dogs, I
said hey, I just want you guysto understand this.
This is how social media worksand, whether you were for or
(17:01):
against it, you helped my postreach 100,000 views.
Like, and I responded to theone lady and I said so here's a
breakdown.
The restaurant all they had topay for was myself and two of my
friends to come out and eat.
There wasn't like an ongoingrelationship or contract or
(17:23):
anything.
It was just they invited me out.
I shared content.
They got 100,000 views on that$45 that they spent for me to
come and eat there, which that'sat cost.
They didn't spend $45 and itwasn't an advertisement, it was
just publicity.
Speaker 1 (17:40):
So now we're talking about it again, and they didn't
pay for any of this.
Speaker 4 (17:43):
Yes, and none of us got paid for it.
Right.
Speaker 1 (17:46):
Wiener schnitzel will take a sponsorship.
If you're listening, we'll justtake it in food.
Speaker 3 (17:50):
Yes, right.
Speaker 1 (17:52):
I'm going to put that .
It's on my radar now.
I just looked it up.
It's on 72nd, just past I-80.
Speaker 4 (17:59):
Great location too right off the interstate Once
they get 72nd.
Speaker 1 (18:04):
Street fixed.
Oh right, yeah, I'm going therethis weekend, though I'm going
to absolutely make the trek overthere.
Speaker 2 (18:09):
This weekend, I've got to go to Whole Foods and Tr
joe's anyway so I'll be coming,get your organic cum cloths and
then get your hot dog and coverall basically and right across
the street or right across theparking lot.
Speaker 4 (18:20):
Rich, they've got that.
Uh, that liquor store magadoodles or something macadoodles
yeah, macadoodles yeah yeah, soit's right there.
Speaker 1 (18:29):
Oh, that's fantastic oh my god, they're right in the
middle of like three hotelsanyway, anyway, yeah, so we
talked about like there aren'tenough micro influencers.
So you stumbled into it Ifsomebody was like, kind of like.
So people are like, hey, I'mnot, like you know, a Kardashian
, so I can't be an influencer,and that's not really true.
Speaker 2 (18:51):
Please don't be a Kardashian either.
Speaker 1 (18:52):
You know you having a post and having some people
hate on it got 100,000 views fora local restaurant that happens
to be a chain, but still thelocal people need to be
supported.
What advice do you have forsomebody who kind of wants to
build a following, grow theirfollowing or become a
micro-influencer?
Speaker 4 (19:07):
So first and I actually worked with a gentleman
who was thinking about thatafter seeing my content he says
I always thought about doingthat, but I didn't know how to
get started.
And I said well, here's thefirst thing.
You have to be okay with no oneseeing your post.
You have to enjoy what you doenough, and that's got to be
(19:28):
enough for you and it willsustain you.
Speaker 2 (19:30):
Yep.
Speaker 4 (19:31):
If you're banking on how many people read your post
or read your review or whatever,that's not, especially when
you're starting out.
That's not gonna work it's notgonna like you're gonna burn out
because that's all you careabout.
Um so for me, I say it's like apersonal diary of my life.
Um so whether people okay, readit or look at it or not.
I have that, and especially withthe memories that pop up on uh
(19:53):
platforms nowadays I get to lookback at this stuff and maybe
share it again and justreminisce on, like the time I
had at that place or whatever itwas.
Speaker 2 (20:01):
So that's the first thing changed since then too
like you talk about likepublicity for those people, or
it's like, oh, I really missthis dish that they had, or
maybe they'll bring it back as aspecial, or you know, it's so
great to see my friend xyz, oryou know like all of those
things are yeah so valuable Idid that.
Speaker 1 (20:20):
I asked about a dish that I can't remember, the
restaurant I should be better atthis, but I had asked about
something that like they'd hadbefore and they didn't anymore.
Speaker 2 (20:28):
And they were like, oh, we can make that, like you
just have to ask that happenedto you in boston I was like it
happened in boston when I wentto this italian restaurant, and
they were.
It was fantastic, like I dreamtabout this.
Um pastela, what was it?
I don't remember but it was likeit was like mushroom and it was
(20:49):
so good and beautiful.
And I went back and I was likeoh, I don't see it in the server
with her.
Like beautiful italian accentwas like oh, it's fine, we'll
make it for you.
And I was like off the menu,like that's it.
It was just like and and forthem too.
It was like such a beautifulexpression of customer service
too.
I was like yes, and and I likeI, I am not that like I'll order
(21:10):
, you know.
Be like oh, can I have bluecheese instead of cheddar?
But?
But I'm not going to like makeyou, make me a special thing.
But it was like every time I'min Boston, which isn't often,
but I'm like I'm going back toCantina Italiano because they
were so wonderful, like it was,and, oh my God, the bread.
Speaker 1 (21:28):
The bread was amazing .
See, that's the thing.
Speaker 4 (21:49):
The experience, the memory that was created based
off of the service they provided, and I off days and maybe that
we don't know what happened thatday.
So my rule is to always give aplace a second chance, unless it
was, yeah, completely horribleand they, like I, felt like they
did it on purpose or didn'tcare.
Um, like you know, I I try togive people the benefit of the
doubt and at least go one moretime.
(22:09):
Uh, yeah, but so yeah, that's abig.
Speaker 1 (22:12):
Thing I've got a lot of friends who are well.
I've got a few friends who arechefs and I was.
I remember this very vividlybecause I got yelled at by him.
I was eating and, um, I didn'tfinish my food and it was
something that I really liked.
It was I think it was a chickendish and it's because, as I got
into it, like there, it wasn'tfully cooked and you can't eat
chicken that's not fully cookedand that's how you get
(22:34):
salmonella yeah, he owns therestaurant, so he wasn't back
there cooking and you know, soit just went back.
I didn't really say anything, Ididn't want to raise a big thing
and he's like.
You have to tell me he's likebecause you are the kind person
who will tell me this isundercooked.
I don't want four moreundercooked dishes going out.
And then somebody getting likesick and then I got the health
(22:55):
department.
He's like.
I want to know if it's bad, ifyour steak is overcooked, tell
me, because I need to go coachthe kitchen.
If you have an issue, tell me.
Every chef actually want.
99% of the chefs, not every.
They want to know if somethingisn't right percent of the chefs
, not every they want to know ifsomething isn't right, and
(23:16):
definitely that restaurant ownerand the manager want to know
politely and there's easy waysto send something back or be
very polite about it, um butyeah, they want to know because
then they can improve and if youdon't tell them.
They have no idea.
Speaker 4 (23:29):
Yes, and we do we get used to that robotic response
How's everything going?
Oh, it's good, it's good, andyou're like it actually wasn't
really good.
So I've tried to become betterat that and say and there's
always a way absolutely lovesomething.
(23:50):
But what I do is I will mentionthe good and the bad, but I
won't mention the bad in the waythat like tears down the
restaurant, because I my sayingis, I never want to be the
reason that someone doesn't trya restaurant oh yeah so the
other thing is like you mightjust not like that preparation
of something like I don't likesoft mushrooms, but if you make
(24:13):
them crispy I love them.
Speaker 1 (24:14):
I just don't like the spongy, but you might hate
fried mushrooms and like spongy.
You want fried mushrooms.
Now I did.
Speaker 4 (24:23):
It's all subjective it's so subjective, so give it
to me.
I've been thinking about that.
Everybody is right andeverybody is wrong, like so,
because it's just so subjectiveyou know, it's whatever that
person wants and and rich.
I do want to circle back to tofinish answering your question
about what?
What would I tell people whowanted?
to start, aside from enjoying,uh, what they do.
(24:44):
Um, so my, my pillars are doingit for the right reasons.
Uh, you know, you got to knowwho you are.
And then consistency and justhard work, like if you do those
things, everything will fallinto place.
And I can remember going backto when I started.
People would always ask youknow, how much do you charge for
(25:07):
this, how much do you chargefor that?
So I never want money to be thefirst part of the conversation.
And if it is, then it's not theright conversation for me.
I actually had that conversationyesterday with the local place,
who I met with yesterdaybecause they're doing a
promotion for their five yearsthis week, and I said, hey, and
(25:27):
I've supported them and I did areview for them back in 2020 or
2019.
And I said this is what I like.
I like meeting with people.
So when he reached out to me Ihad talked to him before in
person, but he wanted to know,you know, what would it take for
me to come out and promote them.
I said, well, hey, how about wemeet?
Because I want to sit down andtalk to you about other stuff
(25:49):
and then we can talk about thebusiness side, because if we
can't sit down and have aconversation, then we probably
shouldn't be doing businesstogether, because I'm more about
building the relationship andthen, from all of that other
stuff, that consistency and thatdedication.
That's where the financial sidecomes in, and I never want to
lose sight of why I starteddoing what I started doing, of
(26:11):
course, as my value hasincreased.
Speaker 2 (26:15):
The hard part is trying to you do have to pay
your bills, yes.
Speaker 4 (26:19):
Yes, that monetization side of things is
where it becomes hard sometimes,because I had to realize what
my value was.
So what I did was, at thebeginning of the year, I ran all
my platforms through AI to havean audit done and see what.
I should be charging for myservices.
Speaker 1 (26:40):
Great use of AI.
Speaker 4 (26:41):
Yeah, yeah, it was great.
It gave me a whole breakdown,so I had my partner put it on a
pricing sheet and that's what Igive to people now when they
talk to me about wanting myassistance.
And don't get me wrong, 90% ofthe things that I do are for
free because, again, I'm justdocumenting my life yeah.
(27:03):
If I go somewhere and I eat at aplace, there's going to be
pictures, but if it's not in myplan or in my schedule, I'm
short on time and you want me tocome out to your place, then
that's where the conversationturns into okay, what are we
looking?
Speaker 1 (27:17):
at financially.
And I think that's a gooddifference.
Like you can be organicallyinfluential by just doing the
things you want to do.
But if you want to shift tothat paid.
If you're not coming to myplace and I want you to, because
I see your posts, I see howmuch volume you get that's when
the relationship is flipped.
It's not just you living yourlife, it's you having something
(27:38):
inserted into your life.
You've got to make time for.
Speaker 4 (27:41):
And time is the highest commodity.
Speaker 1 (27:44):
Oh God, yes, a hundred percent Amen.
A couple more things.
I've got two questions left, Ithink.
First of all, let's do someplugs.
What are your favorite Omahabusinesses, restaurants,
whatever?
Just give us like three placesIf we were going to go to eat on
Friday.
Saturday and Sunday.
Where would we go?
Yeah, friday, Saturday, sunday.
Speaker 2 (28:04):
We'll pay.
Speaker 1 (28:05):
You don't have to pay , so you don't have to worry
about price.
Speaker 4 (28:07):
All right.
So I again, I do love in therelationship that I have with
Lux American Grill.
They, they are great I andthey're right in my area.
You know a lot of it is.
Speaker 2 (28:19):
So much of it is your neighbors too, right Like.
I want to be with the peoplethat are in my.
Yeah, I want to be in my, in myneighborhood.
Yeah.
Speaker 4 (28:29):
Yes, so they are definitely a place that I would
go and they have kind of likethat elevated bar experience.
It's not just a sports bar,they like.
I went yesterday and they had apo' boy, a shrimp po' boy, and
that's the reason that I wentbecause it looked really good.
I saw that they posted it on uh, social.
(28:49):
So, um, that place for Um, ifyou guys have not been to sauce
by Al Farrow and downtownPapillion, I have um that one is
a tricky one, because the timeand the way they do things.
It's small and they have onlytwo fryers, I think, or
(29:10):
something like that.
Speaker 1 (29:11):
So your best bet is to go there and order.
You'll have to stand in line,probably, so just deal with it.
Go next door, like have themdeliver it next door to the bar,
because you can go to the bar,you can drink, because it might
to take an hour, hour and a halfto get your food.
Yes, um, so that's the one timewe did it successfully was we
(29:31):
knew it was going to takeforever.
We knew that they're busy.
That's their business modelit's first come, first served.
And so we just went to the barand we had wine, and we had beer
and we had drinks and theneventually, our food came and it
was like they're at me with agood time.
Speaker 2 (29:43):
Yeah, and it's great for them for Lux right now and I
want all of that, that's right.
Speaker 4 (29:48):
They have good drinks .
Speaker 1 (29:49):
They have good drinks .
Speaker 4 (29:51):
Okay.
Speaker 2 (29:51):
Okay.
Speaker 4 (29:51):
Okay, this is good, this is fine Number three.
Speaker 1 (29:54):
What's number three?
How about?
Speaker 2 (29:56):
brunch.
I was going to say give me abreak, Give me, man, there are
some places that are really good.
Speaker 4 (30:05):
I'm actually going to meet with a friend this
Saturday.
We're going to the Special inBellevue.
That's the Special.
Yeah, that place is pretty good.
Speaker 1 (30:19):
So we've liked them for years and I don't get there
enough.
Yeah, I've gone there a fewtimes, so one of my breakfast
spots is Cafe Diem, which isright next door to Luxe American
Grill.
We go there all the time, yeah.
Speaker 4 (30:29):
Cool, cool, cool.
That parking lot is full quiteoften.
Let me throw an honorablemention in there too.
Lisa's Radio Cafe.
Speaker 1 (30:35):
Okay, I don't know that one yeah.
Speaker 2 (30:38):
Sounds like you've got plans for Saturday.
I do know them.
Speaker 1 (30:41):
The Lemon Tree Cafe just had a fire.
Speaker 4 (30:45):
So it's funny that you say that, because they're
the same family that owns Lisa'sRadio Cafe.
Speaker 1 (30:50):
Oh, okay, that makes me feel better because I was
like I can't go to Lemon Tree.
We just discovered it.
I've been there like threetimes.
Yeah, oh, my gosh Got it.
Check on the list.
Speaker 2 (31:01):
My favorite brunch place in the Omaha Metro is
Saddle saddle creek breakfastclub, but I don't even know if
that's what they're calledanymore, because they know they
are, they are.
Speaker 4 (31:11):
They're just not in saddle creek anymore, I know I
know, um, they're banana bread,french toast.
Speaker 2 (31:19):
I dream about the banana bread french toast and
it's vegan, which is reallygreat, because my best friend is
vegan, so we thank you.
Speaker 4 (31:26):
Thank you for saying that, because my wife is
allergic to dairy and it's hardfor her to find those.
Speaker 2 (31:30):
Yes, yes, they have, um, they have two.
This is what.
When whitney and I go to saddlecreek we get I'm so hungry now.
We get the vegan chilaquilesand the vegan french toast, and
then we do have these.
So we have like the sweet andthe savory is it chilaquiles or
(31:51):
is it something else?
Speaker 1 (31:52):
but it's like jackfruit is it okay, I couldn't
remember.
Oh my god it was so good
Speaker 2 (31:58):
like um caitlin's gonna be coming down um pretty
soon I know I'm like.
Speaker 4 (32:02):
I actually think I'm just gonna come like work in the
omaha office for a week andjust go to all of these places
it's funny that you said thatthe name of that place, because
I was literally out there onsaturday because I had to drop
my daughter off at west sidejunior high for the boys
wrestling tournament and I wentover to uh camille's bakery uh,
(32:24):
over there in that same areabecause they're closing down at
the end of the month and Iwanted to go out and support
them and they were closedbecause they had an event for
one of their kids.
But as I left the parking lot Idrove right by that restaurant.
Speaker 1 (32:38):
Yeah, it used to be a Starbucks and now it's a Saddle
Creek Breakfast Club.
Yeah, I love that.
Speaker 3 (32:42):
That's where it is.
Speaker 1 (32:46):
We don't want to wrap up, but we have to because we
can't have two hour episodes.
Um, what do you got going on?
What's coming up?
What exciting things do youhave, like you know, in the near
?
Speaker 4 (32:53):
future, hopefully just a lot more.
You know, as the, you use theterm micro influencer earlier.
Um, you know, people have askedme for probably a couple of
years about merch, so having themerch available, I just did
like a small trial run and I gotan order for, well, the owner
(33:14):
of Square Donuts, elizabeth.
She already reached out to meto buy a shirt and I delivered
it to her last week and then shecame back and sent me a message
and said she wants to buy 12more shirts for her staff.
Speaker 3 (33:33):
So yeah, we'll see how the T-shirt game goes.
That's so great, yeah, and I'vesupported her for years.
Speaker 4 (33:36):
And like we love it.
And again, caitlin, they have agreat vegan option for their
donuts.
So I go there because my wifelikes the donuts from there and
I mean we all like the donuts.
But some people say that thevegan donuts are better than the
regular donuts.
Speaker 1 (33:53):
I've had that a couple of places where I've been
surprised Like you didn't knowyou were eating vegan, or you
didn't know you were eatingvegetarian even.
But then you're like, oh mygosh, this is great, my first
vegetarian thing.
Um, it wasn't vegan because ithad a bun, and I know the bun
wasn't a vegan bun, but I had acarrot dog in Chicago at a
vegetarian and vegan restaurant.
(34:13):
Giant hot dog or giant carrot,grilled like a hot dog with hot
dog toppings.
It was so good.
Speaker 2 (34:19):
I bet, and you can marinate them and season them,
because you can marinate themand season them.
Speaker 4 (34:32):
I saw a lady do that online with she made it into
bacon, carrot bacon.
Speaker 2 (34:34):
That's what might be one step too far for me.
It's like bacon is a reallytough one for me to replace.
Speaker 4 (34:49):
I love a vegan dish as much as the next gal I.
Speaker 2 (34:50):
It's a it's a bridge too far.
Yes, I understand.
I commend and respect peoplethat are making that and making
an attempt at that.
Speaker 1 (34:53):
It's probably not going to be for me so merch is,
merch is on the way, merch isout there.
Some people have it.
Speaker 4 (34:59):
Yes, you're doing more we'll see how it goes and
then we'll talk about putting iton the website and everything.
I just wanted to make sure thatsome of the the, the people who
were really into omaha fatty uhgot an opportunity if they
wanted it to have that merch um.
Aside from that, just continuingto push content every day uh,
(35:20):
it's tough to keep up with allthe platforms sometimes.
So you just figure out whatworks best for for myself and
help as many restaurants andlocal people as I can.
So that's always the goal yeah,cool.
Speaker 1 (35:32):
Well, thank you, it's been great having you.
I think the biggest things thatI got were like, if you want to
do this, um, just make it apart of your life, like you're
just documenting what you'redoing and who you are.
Find something you love, beauthentic, be consistent and
also, don't care if nobody likesit.
Do not be deleting postsbecause they didn't get enough
likes.
That is stupid.
Yep, the thing we realized withthe podcast because obviously
(35:55):
we started this from nothing andit's still not huge.
It's not like we have thousandsof listeners even, but it grows
and what happened is some ofthose early episodes that had
five or six listens is allpeople will go back and then
they'll start to grow and youdon't have 50 or 60.
Speaker 4 (36:11):
So I call that the domino effect.
Uh and so I'm like I don't care.
Like, even if it's five yearsdown the road, people are going
to start looking at the stuffthat I have and they're going to
be like, oh my gosh, you haveso much content.
Yes, I do, Exactly.
Speaker 1 (36:27):
All right, well, cool , you want to take us out, take
us home.
Speaker 2 (36:32):
I would love to.
As always, you can find ouragency at antidote underscore 71
.
If you have a question youwould like to send our way, you
can visit ctapodcastlive, and ifyou would like extra super
bonus points, you can leave us avoice message on our hotline at
402-718-9971.
Your question will make it intoa future episode and we will be
(36:54):
back next week.
Oh yes, you, I mean, we'restill giving away a cocktail
book.
If you want to call us and askus your marketing questions, or
tell us your favorite localrestaurant, we'll just like.
Speaker 1 (37:05):
All bets are off zach , we're doing it as a as a guest
gift too, right are we?
Speaker 3 (37:11):
doing that.
Yeah, you can take it also.
Where can people find you at ifthey wanted?
Speaker 4 (37:18):
to find you man google omaha fatty instagram
wwwomaha fattycom uh, yeah umfacebook, instagram threads x,
youtube linkedin I meaneverywhere.
Speaker 2 (37:34):
He's a man about town .
I'm not like on discord andthat stuff but you know, I'm
tiktok, I'm, I'm there.
Speaker 4 (37:42):
I'm busier on Instagram and Facebook, for sure
.
Facebook is where I guess it'sbecause of my age.
That's where, like my mainaudience is on.
Facebook, but you know we'retrying to grow the other
platforms as well, so but I'mall over.
I love it almost 15,000 onFacebook.
Speaker 1 (38:01):
I just googled Omaha Fatty two words and it the whole
page.
Is you, yep?
As a matter of fact, 15 000 onfacebook.
I just googled omaha fatty twowords and it the whole page is
you yep?
Speaker 4 (38:07):
uh, so yep as a matter of fact if you google
wienerschnitzel, my my page, myreview is the or not even my
review, but my post is one ofthe first things that pops up.
I don't know why they haven'ttaken that over yet, but
wienerschnitzel omaha, so she'sfantastic.
Speaker 1 (38:24):
Let's see.
Speaker 2 (38:26):
I love it.
While we're Google searching,we'll read it out.
Thank you, Janelle, for yourtime.
Speaker 4 (38:32):
No, thank you guys for having me.
Speaker 2 (38:34):
Yeah, we just yeah.
You're the best, we appreciateyou, I appreciate you guys, and
I think that's a wrap.
Speaker 4 (38:42):
Thanks, zach.
Thank you guys so much.
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