From Wall Street Burnout to Franchise Freedom | Taste Buds Kitchen Story - Franchise Freedom

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jessi Walter Brelsford (00:00):
And I would steal vegetables from my

(00:01):
mom's garden and sell them toour neighbors for a quarter.
I was on the street corner doinglemonade stands, Right.
So kitchen kids business hasalways been my thing.
I could do something I'mpassionate about that I love
that is fulfilling, and I thinkI can make money doing it.
You know me.
It's not yet a franchise, noteven yet a business.
I have to figure this out.
I mean, my advice I give to allof our franchisees is to be

(00:23):
gritty.
Be scrappy,

Giuseppe Grammatico (00:25):
Love it.
No.

it's gonna take to make this work,
right?
The model's here, but it has tobe run and I, think grittiness
and scrappiness.
Is just that tenacity and thehard work to carry it through
and to do what it is you set outto do.
Welcome to the Franchise FreedomPodcast, where you can escape
the corporate trap throughfranchise ownership.
Here's your host, Giuseppe gr,the franchise guide.

Welcome to the Franchise Freedom Podcast.
I'm your host, GiuseppeGrammatic, who your franchise
guide, the show where we helpcorporate executives experience
time and financial freedom.
Thanks for joining us today.
Really exciting, uh, excited forour show today.
But before we get into the show,wanted to thank you for joining
and let us know, uh, if you haveany questions.
A few of the viewers were askingfor more guests.

(01:14):
More founders of, of franchisecompanies, and we have a very
exciting show for you today.
Today we have Jessi Brelsford,uh, from Taste Bud's Kitchen.
So Jessi, welcome to the show.

Thanks Giuseppe.
I'm glad to be here And, yeah,happy to, happy to talk to you
today.
Thanks for having me.

and and I got the last name.
I said, it's a tongue twister,so, so.

got it.

That's, that's the hardest part for me.
It, it's, it's all, it's alldownhill from here.
No, it's, uh, I was, I wasstressing.
'cause I know my name is, is,uh, could be difficult to, to
pronounce.
So, uh, yeah, no, I, Iappreciate it.
We, we've had a lot of, um, youknow, we poll, uh, ask a lot of
questions to our viewers and wealways ask, you know, Hey, what,
what do you wanna learn moreabout?
Uh, whether it be brands, do youwanna learn more about

(01:56):
accounting?
We've had accountants on andfranchise attorneys and things
like that.
So, uh, wanted to, uh, I've beenmeaning to, to schedule this for
a while.
So, uh, but before we dive intotaste buds, if you can give the
audience a little bit ofbackground, who Jess is, um,
where you started, if we, wehave some similar backgrounds as
well.

Okay.
Yeah, I'm happy to.
Um, so Jessi Bralsford, younailed the name, um, founder and
CEO of Taste Buds Kitchen.
Um, it will be 18 years old inSeptember, so I've been doing
this for a long time, but kindof rewind.
Um, I'm from Maryland.
I'll go to the very beginning.
I'm one of 23 first cousins.
I was always the pied Piper ofthe group.

(02:34):
I was always, um, a hustler,always, I guess, business.
And I would steal vegetablesfrom my mom's garden and sell
them to our neighbors for aquarter.
I was on the street corner doinglemonade stands, Right.
So kitchen kids business hasalways been my thing.
I grew up, went to Harvard, amajor in economics.
I was a division one swimmer.
I love competition.
Um, and that kind of led me toour common background, which was

(02:57):
Wall Street.
I moved to Wall Street.
2003, um, moved to New YorkCity, 2003.
I had never been there only onetime before, so New York newbie
and got a job at Bear Stearnsand decided to take it.
So I liked it.
I liked what I did.
I did it for seven years andkind of a year before I left is
when the idea for Taste BudsKitchen was born.

(03:18):
I was sitting at my desk oneday.
I was missing my 23 firstcousins.
At the time.
I had three great grandparentsalive.
I was with people who werebetween the ages of.
20 and 50 wearing a suit everyday, you know, doing fairly
interesting work, but not asmuch creativity and kind of
ingenuity as I was looking for.
So I just started to teach kidsto bake as a hobby, calling it

(03:40):
cupcake kids.
Never thought it would be abusiness, never thought it would
be a franchise.
Um, I posted it on this freewebsite to advertise classes.
It sold out.
I led a very cute cookiedecorating class, and the next
thing I did was a cupcakedecorating class.
And that's really where the ideastarted.
Uh, again, still in my mind,this was just a passion project,

(04:01):
a hobby I'm doing on theweekends and pretty much one
weekend to month I was working,you know, 12 plus hour days, in
Wall Street at the time.
Didn't have a lot of extra time.
So fast forward to Wall Street,crumbling, recession starting.
I'm kind of in the heart of itat Fair Stearns.
And my idea is, okay, I could dothis.
I am going to make this abusiness again.

(04:24):
Didn't know about franchising,hadn't even entered my thought.
But I went from passion projectto I can make this my business.
So I did leave, I raised my handto be laid off when JP Morgan
was buying Bear Stears, uh, gaveme severance, gave me, um,
insurance for a few months.
And so that was the plunge Ineeded to start Taste Bud's
Kitchen.
So I knew at that point itwasn't just gonna be kids, it

(04:44):
was gonna be all ages two to 99.
Wasn't just gonna be sweets, itwould be all kinds of food.
So for those who don't knowTaste Buds Kitchen, we are
culinary entertainment.
So it's a 2000 square footbeautiful kitchen event space
where you walk in and you'llcook with us.
You book in advance.
So you'll either register for apublic class, you'll come do
handmade pasta, sushi, anddumplings, or for kids.

(05:07):
We're doing summer camps, we'redoing birthday parties after
school classes.
Caregiver me weekend classes.
And on the adult side of things,corporate events, adult classes,
birthday parties, adult eventsare generally all BYOB.
So bring your own beer or wine.
So really fun concept.
You don't set, we don't sellfood, we don't cater food, but
you come in.
We have fun cooking.
So taking us back now to 2008,left Wall Street started at

(05:29):
full-time.
Um, we didn't rent a space.
I used to use restaurants, so wehad an Upper East Side location,
upper West Side, Tribeca,Brooklyn would work with
restaurants who weren't open forlunch.
I would rent the space to put onthese classes and events then
kind of one of my team membersactually suggested, Hey, we need
a space.
We're carrying this KitchenAidSand Mixers on the subway.

(05:51):
This is not sustainable, which Iagree.
So I'm dot with Bow and I get anidea.
I have to do it.
So we signed a lease, um, inChelsea, 1 0 9 West 27th.
In 2010, and we are still theretoday, so 15 years later.
Um, and that's really where themodel started.
I've kind of figured out how Iwanted to do it.
The different revenue streamsand franchising came us later,
but I'm sure we'll talk aboutthat in a

Yeah.
No, that, that, that is, that,that, that is very interesting.
And, and we must have crossedpaths, uh, in, in the city
because I had left, uh,February, that was January of
2007.
So, um,

Yeah, for sure.

we were, we were probably, uh.

the same corner because I was right.
Three.
Three Madison was the BearStears building, and I was there

Yeah.

2003 to two thou.
June of 2008 was my last day.

Oh wow.
That's, that, that, that, thatis crazy.
Yeah.
We hear a lot, lot of peoplethat just, um, you know, it's a,
it's a, well, you can make somegood money, but it, it
definitely isn't, uh, foreveryone.
And, uh, I had some, some greattakeaways, uh, but I, I'm
curious and I talk about it, sono one wants to hear from me
anymore.
I want, we wanna hear some, somefresh stories.
So what did you get out of, outof working for, for Wall Street

(06:55):
and, and how did that help youlaunch?
You know, obviously you had thisidea, but what did, what did you
get from Wall Street?
Any takeaways in launching, uh,taste Buds?

Yeah, for sure.
I mean, I think it taught me howto have a job, really.
You know, I, in the summers ofcollege, I was coaching the swim
team.
I was

Hmm.

swimming lesson.
I was a division one swimmer, somy life was based around
swimming and school.
So it was really my firstlargely professional experience.
I loved it.
I loved numbers.
I loved figuring out how thingswork.
I loved the people I workedwith.
I got a lot of joy out of it,even though it was hard, it was
very

Right.

of my comfort zone, what I was doing.
Um, but I think looking back,like.
Still friends with my earlybosses.
You know, thinking back to whenI was

Oh, cool.

right out

Mm-hmm.

um, was a really great group of people
and I think it gave meconfidence.
I can do this, I can

Right.

this out, right?
I, I've been an employee, I'veworked for someone.
I generally get how this allworks and puts it together and
kind of corporate America.
And it does pay well.
Right?
I remember being like, oh, I canjust go to nordstroms.com and
buy jeans and like, you know,when you're a college kid, you
can't do that.

Nope.

starts to get a little bit easier,
right?
You have, you know, you'repaying rent in New York City and
all those things, and it was abig leap to say, okay, all that
goes away when I go out on myown.
The stability, you know, thestructure, you know, and the
framework.
like this could work, right?
And this could change my life.
I could do something I'mpassionate about that I love

(08:19):
that is fulfilling, and I thinkI can make money doing it.
You know me.
It's not yet a franchise, noteven yet a business.
I have to figure this out.
I was 26.
I was not married.
I did not own a home.
So, um, it was the time to doit.
My dad was definitely the voicein my ear, like, are you sure?
You've kind of made it from myperspective, right?
You're off my

We had the same parents, I think.

You're living on your own, right?
Like, are you sure?
And when I kind of told him mywhy's and he is like, well then
do

Yeah.

Not.
When, if not now, Right.
So he was very supportive in theend, but there was definitely
that are you sure moment.
But I had great experience and Ithink that was a really helpful
background that did give mestructure, right?
And did give me experience.
And I did wear a suit every dayfor seven years.
And now I wear jeans every day,right at my best.
So I appreciate the wardrobechange as well, but gave me good

(09:09):
backgrounds, like

Right.

numbers,

Mm-hmm.

I drive Taste Buds kitchen forward.
I love food, the kitchen andfun, but I'm like business
first.
I have numbers first.
It has to make sense.
I'm KPI driven, so I'm able totake that into a very fun
industry where yes, kids aremaking cupcakes.

It is fun, right?
It's fun.
It's, it's lively.
It's not, it's not a grind.
I, I, I really love everythingfrom the branding to just.
The kid's having a good time.
Something, something you'relooking forward to.
It's like you don't look forwardnecessarily, I'm not gonna say
in every case going to thedoctor, but to see a real, um,
a, uh, travel agent where we'regoing on vacation there, there's
a destination there.
So, uh, no, that's, that'sawesome.

(09:45):
And when I say we had the sameparents, my, my parents said the
same thing, you're making goodmoney.
Um, you know, you're, you'regonna start all over to launch a
business.
Like, do you, do you reallywanna do that?
Um, and then, and then that getsin your head like, wait, maybe,
maybe I, I, I do have it, youknow, maybe I should just.
Put the, uh, you know, the, the,the noise aside because I, I
personally would say I didn'thave the best experience, uh,

(10:06):
just maybe because, uh, maybenot necessarily the company, but
maybe the, the division I wasin.
So, um, but yes, it, it's hardto leave that, that kind of
money.
Uh, my aha moment was, uh, thelong commute.
I, I was a commuter, which didnot help the situation, but
seeing people telling me I'vebeen, I've been on this bus 20
years and it was an hourcommute.
Now we're at two and a halfhours, and I'm like, it just.

(10:28):
They, they did not have somegreat stories to tell me.
And I, and I just picturedmyself kind of in their position
and I'm like, I, I don't wannabe this happy person sitting on
the bus complaining.
So, uh, that was my aha momentand I wish I can go back and,
and hug them and thank them forthose stories, but, uh, never
even got their names becausethey would fall asleep half, uh,
midway conversation at 5:00 AMSo, um, so that's, that's pretty

(10:51):
funny.

whole, it's a whole other thing on top
of the job for sure.

It, it, it.
No, it absolutely is.
And uh, yeah, and same thing youwent from, from, uh, from a suit
to, to jeans.
I think I have adida shorts onnow, but camera only captures
here up.
So we're, we're good.
Um, so no, that, that, that isan interesting journey and I
always like to ask thosequestions because everyone comes
from, from different backgroundsand, um, with, with taste buds,

(11:17):
you know.
My understanding is everyfranchisor, right, every
franchise company has what theykind of see as their franchise
avatar, right?
Who does well in their business.
And sometimes it changes,especially in the, in the intro
stages where, where obviouslyyou're well past that.
So, you know, ha has the avatarchanged at all?
And, and who are you looking fornow as, as an ideal fit for the,

(11:39):
uh, for the brand?

Yeah, that's a really great question.
So I think.
are 39 locations,

Mm-hmm.

14 open.
We'll open four more this year.
So you are right in that it haschanged over time.
When we first franchise, um, Ijust wanted to test that the
franchise model would work.
When I first decided tofranchise, by this point, I met
my husband, gotten married,

Mm-hmm.

looking at expansion options.
Did I wanna open a secondlocation in New York City?
And ultimately I got excited toresearch franchising'cause
people had asked.
You know, would you franchisethis concept?
Can you teach me how to do it?
So when I looked into it, youknow, you have the McDonald's in
your mind, but you kind ofrealize, well, there's a lot
more to franchising.
And I got excited to be aboutique business in the space

(12:20):
and to find like-mindedindividuals like smart,
hardworking, engaged ownersaround the country and help them
literally do something theydidn't ever imagine was a
career, right?
Or a job or something they couldmake money at.
initially when we opened.
For franchise locations, weopened one or two a year, and
our owners were incrediblypassionate and found us on
Google.

(12:40):
You know, we didn't advertise,we didn't put the concept out
there.
Um, and at that point we werejust testing, does this work on
the east coast, the west coast,right.
Midwest figuring out pricingtiers, everything about the
model.
And then as we contin, they'restill with us today.
They're amazing.
We just had our oldest franchiserenew, which is really exciting.
Our second 10 year term.
Yes, this is a big milestone.

(13:01):
Um, fabulous owner.
She now owns two locations.
Um, and I think the, the avatarthat we've come to form and
really our sweet spot.
it's good news for peoplelistening, right?
You don't need a culinarybackground.
We don't prefer it.
Um, and there's a lot ofdifferent career backgrounds
that will work, right?
What we really look for firstand foremost is engaged owners.

All right.

And this isn't in terms of number of
hours in a week, it's like, doyou wanna, this is pa, are you
passionate about this?
Do you wanna be engaged anddrive this business forward?
Right?
So engagement is superimportant.
Are you in a good market?
Right?
So if you're interested in this,you'll talk to Giuseppe.
If, if you're not in a goodmarket, you won't even make a
past territory check, right.
Because we've mapped thecountry, we have this really
great software system where theytook our sales from the past 12

(13:46):
months.
who our buyer is.
We use Experian credit card datato know of the 70 purchasers who
purchased Taste Bud's Kitchen,our primary, secondary, tertiary
purchasers, and we've mappedwhere we think we can have
really viable locations acrossthe

Oh wow, that's very interesting.
Okay.

Very cool.

Yeah.

we can have 500.
Our initial focus is 200 in thenext five years.
And ideally to do that with 75franchise owners, we're looking
for people who want to be empirebuilders, right?
Who wanna.
1, 2, 3 locations and kind ofhave their own TBK epicenter,
um, for taking advantage ofscale and things like that.
But what's that's gotten us tois we want our engaged owners,

(14:25):
um, who wanna manage thebusiness and who wanna manage
the team.
We want good business acumen,you know, a strong focus on the
customer experience and someonewho wants to get out and about
and be part of their community.
'cause that is a lot of ourlocal marketing effort.
Um, and

Right.

someone who's gonna follow the system,
right?
Be committed to your ownsuccess.
We're gonna give you a businessin a box, but no business is
that easy, right?
But we're gonna train you how todo

Mm-hmm.

how to make it work, and someone that's
gonna come in and optimize onthe model and execute
flawlessly.
what we're trying to do andreally my number one
responsibility I feel like is togrow in a way that we're only
awarding franchises to peoplethat meet that profile, right?
That kind of fit into the TBKfamily share that mindset and
are excited to, you know, maketheir own TBK Empire and they're

(15:11):
part of the country.

I lo I love that.
And 100% right.
I mean, it, this is, this is along-term commitment.
I'm assuming you, you said 10years.
So 10 years.
And, uh, I, I consider it amarriage and, and you need the
right fit.
There's no, no reason in, insaying, yeah, it, it's a fit for
everyone that has the investmentthat that's not gonna work.
You really need to.
Have an expectation of what,what to expect.
You have that, that franchiseavatar.

(15:35):
Um, and I think people forgetthat.
You know, they, they feel, well,I'll just invest in this
franchise.
Well, the match has to be thereand you need to be awarded the
franchise, but ultimately, ifthe fit's not there, it's gonna
be a struggle.
You know, we,

you won't enjoy it.
We

you

enjoy it.

enjoy it.

Your, your guests will feel it, but
thankfully we don't suffer fromthat.
Most, nearly every candidatethat comes my way is so
incredibly passionate before Ieven talk to'em for the first
time on the executive call,which is great.
So yeah, this sparks a littlejoy inside.
Do you don't know that you hadthen That's a good sign.
I think often I hear, and wementioned this before we
started, uh, recording, is a lotof people come in saying, I, you

(16:11):
know, I'd like to open afranchise.
I'd like to be a franchiseowner, but I don't want food.

Right.

we end up with Taste Bud's kitchen,
Right.

Yes.

food in the traditional sense.
We are cooking classes andparties, but we're not selling
food.
We don't cater food.
Think of it like paint and sip,but with food as our medium,
right?
So it's very interesting aswe've opened, we're not
regulated like a restaurant is.
We don't use gas.
We use electric induction,environmentally friendly, and
that really helps on the time toopen.

(16:38):
Um, as well as differentregulations that may apply in
your different area.
We're about 12 months fromsigning of the franchise
agreement to opening, which is ashorter, definitely lead time
than a lot of brick and mortars,

I love that.
Yeah.
That, and that's, uh, that,that's really important because
to your point, don't want foodbecause they're, you know, they
think of a lot of turnover.
Lots of employees.
Yeah.

Bad hours, margins, but our hours
are much better, right?

Right.

Wanna come to cooking classes after
9:00 PM and that's late in mostparts of the country, right?
So.
Definitely good hours,especially when schools are out.
And we're very economical aboutour food costs because

Mm-hmm.

selling the experience.
And so we're really cognizant ofwhat goes into the events and to
our recipes, making it fun.
We teaching tips and tricks.
Lots of, you know, differentthings for different people that
they can hold onto in theclasses and walk away with
something fun, feeling like theylearned something new.

Right.

and laughed along the way.
Is the name of the game?

It's an experience.
It's, it's, it's something that,uh, and I'm sure there's
multiple experiences anddifferent themes.
So from a, a staff, uh,standpoint, what, what are you
looking at as far as staff?
You know, what does that looklike for someone that's, uh,
that's running a singlelocation?

Jessi Walter Brelsf (17:47):
Definitely.
So when you open, your big keyperson will be your general
manager.
We call'em a general manager.
Don't think of it like a generalmanager of a web, of a rep, a
restaurant, right?
So it's like, um, your leadinstructor.
This person will generally befull-time.
They will teach most of yourclasses.
They will shop for you.
They will keep the kitchenclean.

(18:08):
They will help you to hire youradditional, maybe one more
part-time instructor.
And a small team of assistantsto help with the classes and
dishes and keep things goingduring it.
So I'd say most people start inthe like five employee range,
one that key, full-time, therest, very part-time, and then
you will grow from there in the,you know, 1, 2, 3 years that

(18:29):
follow.
own the New York City kitchen.
We're two kitchens in onefacility and I think we're
probably the high end.
We have the high teens in termsof number of employees, but we
are managing two kitchens.
Um, and summer camp when ithappens, you will hire a
separate team just for

Just for that.
Gotcha.

you know, teachers who are off for
the summer college kids or otherpeople home who can help put on
a 8, 10, 12 week program.
Kids love summer camp.
We love summer camp, but theykind of bring in a crew just for
that.
it's, yeah, it's a nice smallteam.
You're gonna empower them,develop them, grow them, be out
and about meeting yourcommunity, and that's

Awesome.
Yeah.
And you had mentioned, uh,earlier, you know, having to,
you know, really focus andknowing the numbers, and I don't
know if you're a fan of, uh,Marcus, uh, Limonis.
Um,

Love him.
He came to taste buds,

and, and I actually, that was my, and I
don't know what you can share,but on the, was it the fixer,
his new.

Profit.

Oh, back when it was the Profit, the
previous show.
Okay.

the Pro.
So he Did an episode of theProfit.
We

Did he?

theme,

Okay.

we were like, he was, it was a cheese
company I think.
So it was, he was having abusiness meeting and he needed a
place to host it and they wantedto do cooking

Really?
Okay.

So the whole film production crew came
in and they did an episode forthe profit at, well, a little
part of one

Right.

um, at Taste Bud's Kitchen.
But

That's funny.

has been to our kitchen.

I didn't even know that.
I'm just, I'm literally watchingthis show and someone said to
him and I, it, it stuck in myhead, you know, I'm not a
numbers person.
And he flipped that and he islike, if you're a business
owner, you are a numbers personif you know the,

I love Marcus.

if you don't know the numbers.
So, and they were just, uh, Iguess they have a theme.
Um, I guess they've beenfocusing on New Jersey based
companies for the, for theFixer, which is the new, uh,
which is the new show.

No, I would love that.

So, uh, I mean, it's, I'm sure they're,
they're recorded for the firstseason, but I, I thought that
was, uh, been waiting a longtime for the, for the show to
come back.
So she and Marcus, if you everwanna join, we will talk numbers
all day long.
If, uh, if you're, if you, ifyou're listening to the show
today.
Um, I wanna switch gears alittle bit because I get this
question.
So, you know, we work withcandidates across the US and

(20:35):
Canada and, um, you know,someone had made the, the
comment to me.
I'm not gonna name brand or theperson, I keep everything
confidential.
But they came back and said, youknow what, if, if the brand is
so strong and doing so well, whyfranchise?
Um, you know, why, why not justhave corporate locations?
So we talked about.
The differences from owningthose corporate locations, the,

(20:57):
the, the differences, the dibasically the different ways of
expanding from licensing tofranchising.
If you're okay sharing, would,would you mind sharing why you
chose the path of franchising?
Because I think that'll be superhelpful in telling that story.

Yeah, absolutely.
So kind of dates back to about2013 when I first started
thinking about franchising.
And I had this list, like wesaid, and it was really, I'm an
opportunist, right?
I love business, I love thehustle, I love figuring things
out.
I'm passionate about Taste Budskitchen.
And so I keep trying to make thenext right step, but I was at a
point in my career and journeywhere.

(21:32):
I'd figured out the revenuestreams.
I figured out how to run thisbusiness.
I'd done the hard and scrappyand I was like, okay, what's
next?
So one option was corporateexpansion.
Um, either in New York City oryou know, beyond.
Um, and the other option in theback of my head was, Hey, I have
this spreadsheet of 120 peoplewho have reached out and asked
me, either they'd been to thekitchen or they emailed and they

(21:53):
read about us in press orotherwise.
You know, would I teach them howto open a Taste Buds kitchen?
And I was like, well, thatsounds like franchising.
What is this?
Right?
So I literally read Franchisingfor Dummies.
I went out on this epic search.
I'm a, I always like to learn,right?
So I'm just, uh, soaking up allthe information I can to figure
out, and I ultimately gotexcited.

(22:14):
I didn't even think aboutlicensing.
I knew that was not for me,right?
I, I wanna do it the TBK way,whether that's me doing it
myself, or whether that's doingit.
Franchising, um.
And I ultimately got excitedabout the growth path of
partnering with like-mindedpeople all across the country to
bring this to life.
And I knew I myself could not dothat

Right.

10 years.
I couldn't have, right?
I could not have this manylocations.
I didn't have the capital forit.
I didn't have the know-how to dothe corporate expansion.
nor it wasn't my sweet spot.
I, I really got excited aboutfranchising as a way to like,
let's meet people all over.
Who are smart, passionate,business driven, like the
kitchen, like kids, food, Right.

(22:54):
Wanna be around this, value thisin their own homes, have the
capital to do it in greatmarkets, and let's partner
together to give them thebusiness model and have them
execute on it.

Love.

it was just research and getting
excited about that.
And then again, dog with thebone.
I have an idea and I wanna bethe absolute best at it that I
can

Right.

figure it out.
I tell everyone.
I did not set out to be afranchisor.
It was not in my 10-year-old

Just ha it happened.
Right.
It just kind of worked.
Its YN.

It really did.
And now, you know, I'm.
12 years in trying to be thebest franchisor that I can be.
Uh, we learn every year, um,trying to keep up our HQ team
and grow ahead of the system,and I take it seriously when we
have our franchise owners whoare investing a large amount of
money, right?
A lot of their

Yeah, so.

to meet their dreams.
And that's important to me to dothe best we can for, you know,
every single person in thesystem.
And yeah, ultimately that's howI kind of stumbled upon it, I
would say.
And have tried to be an avidlearner st since, and learn from
those that have gone before usand yeah, to be the best we can
be in our space.

That's it.
And pl, plenty of people havegone the route they've, they've
done well.
And, uh, that's, that's kind ofthe point I wanted to, to drive
home is that there's no.
You know, one size fits all.
There's no right or wrong, whichis better, which isn't.
It depends on how you wannaexpand.
It depends on what you'relooking to do.
It depends also on the branditself.
Some of some of the brands, uh,geographically it don't work in

(24:21):
certain areas.
It due to climates and know, andother variables.
So.
Or how, um, how, you know, how,uh, spaced out the, uh, you
know, is it, is it highlypopulated?
Is it that, do you have thatdensity like you have in New
York City or, uh, you know, isit, is it just kind of spread
out?
So there, there's a lot ofthings to factor in and there's
no right or wrong kind of figureout and work with someone to

(24:42):
figure out what you're, howyou're looking to expand, you
know, get educated on thedifferent options to see kind of
which, which is the, the bestfit for you.
Um.
When I, uh, thi this, this isactually something I found
interesting.
I, and I'd be curious to hearon, on your thoughts.
So, uh, I don't remember the,the podcast, but the important
part here is that they wereinterviewing the IFA President,
um, current president.

(25:03):
And the question that came up,you know, they did a poll, why
people, uh, the, in the, doesthe general public have interest
in franchise ownership?
So they poll, they did a, amajor poll, and this was
interesting to me, veryinteresting.
In this day and age, 75% ofpeople came back and said.
Yes, I have explored or have aninterest in franchise ownership,
75%.

(25:24):
That's a, that's three quartersof the people that they
interviewed

bigger than I would expect.

that, and, and I don't, I couldn't tell you
all the details and if that wasacross the country, but it
sounded like a national poll inthat number.
This is the interesting part.
So of that, that the, thepeople, that group of 75% that,
that said, yes, we areinterested, 75% of them, another
three quarters came back andsaid.
You know, you know, why, whydidn't you start?

(25:48):
And there were plenty ofreasons, but the, the most
common threequarter, uh, 75% ofthe reasons were, we don't, we
didn't know where to start andthey, and they dropped it.
Um, what advice would you haveto someone who is, and, and
most, as we mentioned at thebeginning of the show, most our
listeners and viewers, ourcorporate executives, our, uh,
military veterans, um, we findthat is actually a, a pretty

(26:11):
large, uh, percentage here, um,that are listening in.
Uh, what advice would you giveto someone as to where to start?
Because that was actuallyconcerning to me at least,
because in this day and age withpodcasts and the internet and
technology free information, youthink you, you, you would not
think that would be the numberone reason.
So I wanted to get your, yourfeedback and, and your advice.

Yeah.
Well, that's a great, greatquestion and that's a great
stat.
I love knowing that becausefranchising is a powerful model.

Right.

that you know it really, it can work very
well if the pieces are allaligned.
So I'm really thankful for it asa business model and a concept,
and I think for all thoselistening.
75% of of you are interestedprobably more because you're on
this podcast, right?
So what is the next step?
Absolutely.
Listen along.
Um, and I think franchising isnot for everyone, right?
Like you said, you have to wannacome in, follow a model, be

(27:04):
profitable, right?
And ha have a nice familybusiness that you can then scale
and become empire builders and,and all of the like, but I think
that that's what I see as myimportant is make sure we're
awarding the Right.
candidates.
But going back to your questionfor this.
to you, talk to Giuseppe Googleresearch, right?
Learn about franchising and,find a brand.

(27:25):
I think someone like Giuseppecan tell you, right?
You come to him like, Hey, I'minterested in opening a
business.
What do I do?
He's gonna say, okay, what areyou interested in?
money do you have to spend?

Right.

do you live, right?
And help you navigate to figureout, oh, I should look at these
three brands or these fivebrands.
Maybe you love one, maybe youlove none, and you go back and
say, Hey, I wanna, myinvestment's actually higher.
I wanna look at biggerbusinesses.
I wanna look at brick andmortar, non brick and mortar.
I think.
He is so well set up, um, andindividuals like him to help
you, right?

(27:55):
To help you navigate.
What is that next step when youwanna buy a house, you go to a
broker, right?
You say, Hey, I wanna do this.
So I think that is a really goodavenue to figure out what is the
right one for you.
Um, I would say to anyone.
Take the next right step, right?
Just keep moving.
Figure out what it is you wannado with your life.
I can say from experience, it ishard to leave a good job.

(28:17):
It's hard to

Yeah.

America and the stability, but like, oh
my gosh, it's so much better onthe other side, you know, like
quality of life and flexflexibility.
You know, I can take my kids toschool every morning

Mm-hmm.

fit in a kickboxing class at noon every
day, whatever is your thing,Right, Married, not married,
kids.
Not married.
Young, old.
Um, there is, there is a lot oflife to be lived outside of
corporate America if it's foryou.

Right,

But you may find, hey, it's not for you
too.
And all that's part of thejourney and the discovery that I
think we're all on.
But I would say take the nextright.
step, Right.
Kind of learn more, figure outif you're that 75% of the
population.
don't wanna leave that stoneunturned and be like, Hey, I
always wanted to learn more, butI never, you know, took the
initiative to actually learnmore about it.
So I would say reach out and seeif then franchising could be a

(29:03):
good fit, and then at leastyou'll know you'll not be the
75% of the

Right.

that never acted on it.

I wanna lower that stat.
My goal is to, is to squash thatstat and not squash it, but
lower that, that number becausethat is, uh, that is crazy.
And I, and I appreciate the, uh.
Um, those words and we're, we'realways happy to help.
But I, I would also add, youknow, um, you know, why, why the
heck do you even want abusiness?
You know, hating a job is not agood reason necessarily for

(29:30):
owning to be a business owner.
We'll just call it businessownership.
But you should educate yourselfand understand, like it is
absolutely amazing.
I became a soccer coach and Ihave not missed a soccer game,
and that started at age four.
My son's, uh, just is gonnaactually gonna be 18 in
November.

It's amazing,

what, so that, that, that, that's
success.
People say, well, success ismeasured.
Well, it's hard to measure.
Everything isn't numbers rightthere.
There's, there's quality of lifeand things like that.
So everyone's why and everyone'sreason.
Um, it, it's not just aboutmoney.
It's it's flexibility as youmentioned, being able to travel
and, and do the things you wantand not have to be at your desk

(30:07):
and report to a boss.
So really figuring it out.
And then I'm gonna repeatmyself.
Know your numbers, you needmoney.
To invest in any business.
So make sure that you have yourfinances.
So if you decide to leave thejob that either you like or, or
dislike, uh, who's paying your,your rent or your mortgage, your
student loans and, and, uh,buying food, you know, have,
have that, that buffer, havethat those savings aside, but

(30:30):
you know, you owe it to yourselfto, if you don't wanna speak
with me, speak with anotherfranchise owner, talk to them.

Exactly.
Get, get knowledge.
I totally agree with that and Ithink that's a good thing on
numbers to mention too, is likeyou don't have to have it all
figured out right

Right,

first interested, like we'll help you
with funding, you probably havefunding recommendations.
There are many ways to fund abusiness, right?
So misnomer, you don't have tohave all the cash on handle,
though.
Some people do, right?
But there are funding optionsfor well qualified candidates,
so don't let again that be adeterrent.
Oh, I don't know how I'll fund

right.

not gonna get started.
Right?
If you think that you have themeans to make this happen.
You know, um, people likeGiuseppe can help you figure
this out, Right, What are thedifferent pieces I need?
How does this work?
How long does it take?
Do I still work while I'mstarting

right.

is yes, Right, Generally it takes us 12
months, so people are keepingtheir job throughout
construction and site selectionand some even beyond.

Mike.
Good point.

every brand is different in what's
expected of the owner, thecapital needed.
So these are all the things thatyou can talk through and
figuring out, Hey, would this begood for me and my family?

Yeah, lay, lay it all out.
And, uh, I, I could tell youfrom experience, I had someone
say to me, well, I only have 10thou.
Uh, no, I forget what the numberwas.
It was 30 or 40,000 in savings.
And then we dug a little bitdeeper and they had money in
retirement from a, from an oldjob.
And they're like, well, Ididn't, you know, you, you know,
you can't use retirement topurchase a, you know, a
franchise.
And I said, actually, you can.

(31:50):
There's, there's an actualprocess.
So, so sometimes don't, don't, Ialways say, don't assume, you
know, have, have theconversation and, uh, figure
out, because just because youhave access doesn't mean you're
comfortable with it or if it's agood fit, but it's good to at
least have those options so youcan decide with whoever's gonna
be involved in that business.
Uh, and I, and I jokingly saythe, the best piece of advice I

(32:10):
can give to anyone listening.
Is, let everyone know why you'redoing this.
Let the family know.
Don't buy a a if you're married,don't buy a franchise and don't,
you know, not tell the thespouse until after the fact.
Have all parties engage if youhave kids.
Our, our kids were, uh, we foundout my wife was, was pregnant
three days after buying my firstfranchise.
So that was,

right?

that was our, that was our motivation.
But.
If you have little kids, uh, orjust in general, anyone living
in the house will let'em know,this is what we're doing.
It's gonna be a busy time.
It may be a lean time that firstyear in getting the business up
and running, but you know, youknow not to, not to cause any
kind of friction.
Let everyone know why you're,why you're doing this, and.
Maybe incorporate them, maybeinvolve them in, into the

(32:52):
business.
Um, in, in a role we had someoneright now looking at a brand and
the, and the kids wanna getinvolved at some capacity,
whether it be marketing or, uh,you know, making, uh, the frozen
yogurt or the donuts.
'cause we're looking at a fewdifferent concepts.
So, um, you know, you can get,you can get them involved, see
what that looks like and paint acouple different pictures
because they may not wanna beinvolved, but it's good to.

(33:13):
At least present it in that way.
Um, yeah, it's, uh, it, it,it's, it's definitely
interesting.
And those stats, we'll, we'll,we'll get the next time we
speak, we're gonna get thosestats, uh, lower now,

Yeah, I love what you just said and, and
I would reiterate that we dothat first time I talk to every
candidate and like, you know,interested in learning more
about Taste Buds is theexecutive call.
And one of the first questions Iask them is, what does your
family feel about this?

Right.

Right.
Hopefully we have a lot ofhusband and wife team, so
normally it's both of them onwhich I love.
If it's not both of them on, I'mlike, what does everyone else
think?
This is not a one persondecision.
It takes a family, it takes avillage, and it's a really good
spot check, right?
What are the people closest toyou, whether they are friends or
family, how do they feel aboutthis for you?
Do, can they see you doing this?
know, do they have support?
Do they wanna be involved?

(33:57):
We have, you know, people havehad babies while owning Taste
Buds kitchens, they have highschoolers, they have kids in
college, we have grandparents.
Right.
So we have the whole gamut.
And their families are largelyinvolved whether their kids are,
you know, learning the hustle,being doing dishes in the back.
Or their little kids are comingto camp and they're having their
birthdays at Taste Buds, or it'slike their grandkids and their

(34:17):
grown kids are working withthem.
So specifically a Taste Budskitchen.
But in general, it's definitely,some people see it as legacy
business.
Some people just really wannaget their kids involved, show
them the value of hard work,show them that you can do
something different.
You can follow your dreams.
So Yeah.
I love the family aspect of

Let's.

It's changed my life really.
I mean, my husband and I, wemoved to Maryland.
Um.
We work harder than you canimagine, but it doesn't feel
like work to me.
I

Right.

I really do enjoy it.
I like what we're building and.
Feel really proud of the companywe built.
We have 11 people at hq, whichis a dream.
So we're really trying to growahead of the demand and make
sure we have the infrastructureto sustain.
And that's part of building agood, good culture and, you
know, a good organization forus.
But, um, my sister has workedwith us in the past, like my dad

(35:00):
helped drive up cabinets and wewere first opening the kitchen.
It is a family business.
Um, my great-grandmother boughtour first oven.

Oh wow.

she literally wrote me a check and,
um, Anna, we still have it, butyeah, it's, it's, it's very,
very cool part of life if yourfamily can be involved in

Awesome.

each and every day,

I I like to hear that.
'cause we're not on those calls,so it's good.
It's good to know that thesequestions are, are being brought
up because they're, they'reimportant.
You know, sometimes we kind ofglance over, yeah, everyone's
fine with it, but it's good tohave those

like, no, no, no.

Yes.

more than that.
Who was fine with this?
The key players.
Right.
Especially if you're husband,wife, or partner, partner, any
kind of team are both players onthe same page about

Agree

Right?
Very important.

Yep.
You got, you gotta be and yougotta be not Yeah.
They're on, on the same page.
No, let's get on.

I gotta hear it from their voice that
they're good with

Pro prove it.
I don't want, I don't want justan email.
I wanna, I wanna see the person,I wanna see, I wanna see their
face.
I wanna, because sometimes they,you know, concerns will come up
or questions will come up, andyou wanna make sure everyone is
gonna be, um, you know, okaywith it.
Everyone's comfortable with it.
And I, and I think that goes along way.
So that's, that's, uh, I preachthat all the time.
Um, I don't know, I hopeeveryone follows that advice,
but I think that's, uh, that,that's crucial in my opinion.

(36:09):
Um.
What, what would you say, sothere's, there's a lot of
listeners out there, you know,what's the best piece of advice?
Um, and maybe it's something we,we already talked about that you
have received, um, that you'dlike to share, because that's a
big part of this too, is kindof, you know, we talked about
where to start.
We talked about making sureeveryone's on board.

(36:30):
But, um, and again, it could bereiterated, but what, what is
the best piece of, of businessadvice that you have received in
your, throughout your entirecareer?

Oh, that's a great question.
Um, I have had so many mentorsand so many people generously
lend their skills and, and timeand efforts.
I think.
I don't know if it's businessadvice as much as role models,
which I've then tried to emulatewould be like in business.
Um, my grandfather and my dadhave been great role models in
how this works.

(36:58):
Both had corporate jobs.
They would do side businesses ontop of it.
Never franchising, but you know,always in the hustle, always
trying to figure it out.
Um, and I think for mygrandfather, he was good with
the numbers.
He would do math in his head,right?
We would just do problems toeach other all the time.
But he was a fun leader and hewas someone that people liked to
be with and he made the workfun.

(37:19):
He was laughing and part of itand serious at the same time.
But I feel like.
really what I've tried to takefrom seeing how he did it.
And he just passed away inMarch, but was a very

I hear that.

figure in my life for a long time.
Um, and my dad is all aboutprocess and numbers and like
making sure that.
this works and you know, beingthe spot check.
Um, and I think both of thosethings, while not advice, just
learning from those, you know,people in my family is very
important to me.
Um, uh, has really been helpfuland that's what I try to do.
I mean, my advice I give to allof our franchisees is to be

(37:51):
gritty.
Be scrappy,

Love it.
No.

it's gonna take to make this work,
right?
The model's here, but it has tobe run and I, think grittiness
and scrappiness.
Is just that tenacity and thehard work to carry it through
and to do what it is you set outto do.
It's not gonna be easy, right?
Do not expect franchising oranything to write a check and
pay for it and have things fallinto line.
That is just not life.
But I, I see no, as like a soonto be, yes, I keep asking until

(38:18):
it does become a yes.
And having that, I think gritand scrappiness and anything you
do is important.

I, yeah, I, you said I could, I couldn't say
it any better.
And you're the second person.
Uh, recently I talked aboutGreat.
There's actually a, uh, Ted talkand I forget, uh, I have to
share with you.
I, I cannot remember who did thetalk, but.
Someone had just talked aboutit, and I'll, I'll definitely
share that with you after theshow.
We'll throw it in the, uh, inthe show notes.
But grit was, it was like thebest word.

(38:45):
If there was one word, ifsomeone said, come back and, and
give us advice, or one, onepiece, one word that is kind of
the, the, the word that standsout to be successful and grit,
you know, that, that reallynailed it.
That kind of just, you couldtalk about determination, you
can talk about, you know,patience, persistence, but grit
was the one that really stoodout.
So I'm, I'm glad.
I'm glad,

Yes.

I'm glad you brought that up.
'cause that that was prettycool.
Um, fun fact.
You remember what you put in theform.

I do not, but I'm six one,

I, I I, I, I, I, I was gonna give you a,
I'm five, I'm five eight on agood day.
Five, seven maybe today, so,

And you know, it's so funny because our
franchise owners and anyone, Imean, my friends obviously see
and know me, but franchiseowner, a lot of it is, you know,
like this

right.

format

the same height.
Yeah.
We're, uh,

Yeah.
And they're like, oh my God.
And my husband's six five,

oh, wow.

six eight, like we have an enormous
family.

Okay.

I'm just very tall is my fun fact.
And he would not know that untilwe met in person.

So, so, so really high ceilings at Taste
buds are, are we,

Yeah, we do a lot.
That's so funny you say thatbecause sometimes we'll put in,
you know, the drop ceiling, butwe prefer the big open

right.

reasons, but it, that's what we say about
our tables.
They work for two year olds andfor our six one founder, right.
So our

That's funny.

adjust whether you're two year olds
you're cooking with or corporatedate nights, uh, work Taste
buds, kitchen works foreveryone.

I got, I gotta, uh, if you have, uh,
well, you know where I live now,so I'm curious.
We have to find a, a locationbecause I'm, I've been, uh,
meeting to visit if there's one,uh, nearby and, and just really
get the, uh, the fullexperience.

in New Jersey,

Okay.

that's very exciting.
We have, um, obviously one openin New York City.
If you're in New York City,definitely go visit Taste Bud's
Kitchen.
And we have five in developmenton Long Island, so a lot in this
general area and one coming inConnecticut.
So still a lot of availabilityin that kind of general New York
City metro area, um, andkitchens across the country.
So anyone listening wants tojust experience what we offer,

(40:41):
you can go to taste budskitchen.com, find your local
kitchen, and find out theirupcoming schedule.

And that was my next question, you know,
where, where, where everyone canfind you, learn a little bit
more about the brand, uh,directly to the website.
Um, got some information there,overview where you're, uh, where
you're open.
Um, I'm very, uh, excited to,uh, to, to, to go to a grand
opening and, and, and check oneout myself.
Uh, anything we didn't talkabout?
You know, anything that you,you'd like to, we talked about

(41:07):
Best piece of advice, anythingthat, you know, maybe we didn't
mention, uh, for, for everyonelistening in and, and, and maybe
we covered it all, but I, I liketo.

No, I, I think the only thing I would
add, and I think we have touchedon it, but what to me is so
special about Taste Bud'sKitchen, and I'm sure other
brands is like you can besuccessful doing something
you're passionate about, andthat's like my P-S-A-F-Y-I to
people I, talk with who aremaybe like, oh, well I'm making
good money, but it's a.
Or like, I love what I do andI'm barely scraping by, right?

(41:37):
Like we want there to be a happymedium where you can be very
passionate about it, but thenumbers and sense can make
sense, and it's just a reallyfun business to run.
So whether it's this orsomething else for you, right?
This isn't gonna be foreveryone.
I think that passion and.
Profits.
That's the purpose of oursummit.
We have an annual summit whereall of our franchise owners come
to Maryland.

(41:57):
It's in September, starts theend of the month, and our theme
is passion, process, and profit.
So like all of those things canand should collide and you
should search and really try tofind that for you, whether it's
franchising or not corporate,you know, whatever it is.
But those things should be ableto align and that I think is a
really good sign, like you said,of you've made it or you know,

(42:17):
quality of life or what'simportant to.
you that.
You can hopefully, I mean, noone can have it all, but those
three things can align.

I, I like that because, you know, and
actually that's a very importantpoint that we didn't talk about
was the passion piece, andsometimes it's the brand itself.
Um, that provi, you know, you,you could be passionate about
the offering.
In some cases there are some,maybe not so sexy brands that,
uh, maybe the passion piececomes from that vehicle and that

(42:44):
vehicle is so turnkey thatyou're home more for the kids.

Jessi Walter Brelsf (42:48):
absolutely.

Maybe not passionate about the, the widget
as, as I call the product orservice.
Uh, but what brand itself, youknow, what, what brand actually
am I, can I be passionate aboutand, and have fun, have fun with
the kids, you know, teach themsomething new, work with the
community and things like that.
Um, that's a very good point,because sometimes the, the, the,
the brand itself is not what thefranchisees is passionate about.

(43:10):
It's the outcome from thatvehicle, if that makes sense.

Yeah, for

but, but, but that's a very good point
because I, um, and that'sactually, I'm, I'm actually
really glad you had brought thatup because that is, uh.
That's a very important part ofthe process is that, you know,
what are you passionate about?
Can you know what is, andsometimes it's just the role you
have in the actual businessitself.
Uh, maybe you're not, you know,so maybe you're, you're out
there networking more thanyou're actually in the not, you

(43:35):
know, so maybe you're, you'reout there networking more than
you're, you're a lot morepresent.
And, um, that passion is reallycoming through.
So that, that is very, uh,important.
Now, Marcus talks about what isit, Process people, product is a
pro process people product you,you threw three, you threw, you
had, uh, three different Ps.

too.
You're right.

I think it was pro, I think it was a
process people, pro product.
Um, if I'm not mistaken, andyours was, what were your three
Ps?

our people, process and product.

People, process, product, yep.

Thank you Google.
Ours are, um, passion, andprofit,

Okay.
So,

we're here at the summit, so we have
the people.
Right.
But a big theme is.
Growing teams and empoweringyour general manager and really
teaching people, yes, the TBKway, but how to be

hmm.

bosses, how to be better leaders, how to
be better, you know, in yourfield, in your industry.
And I tell all of our franchiseowners this, which is exciting.
Hopefully every year you'rerunning the biggest business
that you've ever run.
It's been definitely been thecase for me.
And that comes with learning newskills and, you know, being
prepared for the challengesahead and in a good way.

And this is, by the way, for everyone
listening in, um, getting tospeak with Jessi.
These are, you know, whensomeone says, what are the
advantages of a franchise?
We talk about sometimes.
Okay.
Specifically the economies ofscale and finding your location,
and that's all important.
But what about the big picturestuff, right?
It, it's, it's growing, it's,it's, it's, you know, growing
your, the value enterprisebuilding.

(45:03):
What are you trying to create?
And, and, and maybe it's thatlegacy that you could pass down
to the family.
Uh, what happens when you're,when you're stuck or.
You know, maybe the marginsaren't where, where they should
be, or you're having issueswith, uh, retaining employees.
These are all the things that a,a, a franchisor can support you
with and assist you.
I always say if you have, if youhave issues that franchisor,

(45:24):
yes, they have figured out, butthat doesn't mean it's, it's
perfect.
That doesn't mean you, you won'thave, maybe you make a, a poor
hire.
Maybe it just wasn't your fault.
That just something happened inthat, in that person's life.
You know what, what to do inthat situation, and that's the
advantage of.
You know, a, a a a good, or Ishould say a great franchise
company.
And by the way, not allfranchises are built the same,
but it's a company that has thatgreat culture and, and the

(45:46):
support system.
Uh, and you'll learn that from,directly from, you know, someone
like yourself talking to afounder, but also talking to
franchisees and, and getting agood feel, uh, on their culture,
on the support that they'regetting.
Uh, this is, again, a long-termrelationship.
So you wanna do that researchand really connect.
Uh, and understand where is thebrand going, where, how does
the, the brand support me?

(46:07):
Uh, and these are all crucialaspects and crucial parts of, of
the due diligence process.
And, uh, this has been superhelpful and I, you know, I, you
know, sometimes I forget to askquestions.
So that, that, that, thatpassion piece was huge.
And, uh, I'm glad, I'm glad we,we snuck that in.
I wish it was sooner, but, uh,that was, uh, I'm really glad
you, uh, glad you brought thatup.
So, uh, again, uh, website foranyone that wants to check out

(46:27):
your company.

Taste buds kitchen.com and there's a
franchise page, learn aboutfranchising and all of our
other, where we are, statecities and actually class
calendars to.
Sign up for a summer camp,although that season's just
ending in the fall.
It's birthday parties, corporateevents, adult classes, all the
way down to our, you know, Ihave 4-year-old twins.
My other fun fact, boy, girl,but we have little cla, you
know, two to eight year olds.

(46:49):
They're learning aboutingredients and textures and
colors, and literally makingeverything from scratch.
A taste buds.
It's always from scratch so thatyou can have a lot of fun doing
it.
Whether you're interested inopening your own or not, just
experience it and having a funmemory for your family.

Awesome.
This was great.
I, I really, really, reallyappreciate you coming on the
show.
I know you're, you're busy therewith the family and the
business, but it sounds like,uh, you know, everything is
going well, really impressedwith the, uh, with the, uh, the
franchise model.
And, uh, looking forward maybewhen you have, when we have you
back on, we'll, uh, we'll,we'll, we'll help with those
stats and, uh, now, now peopleare gonna be overly educated.

(47:23):
Uh, on business and franchiseownership to make that decision
a lot easier.
So, uh, thanks again.
Uh, I really appreciate yourtime and, uh, looking forward to
our, our next call.

Yeah.
Thanks for having me.

Thank you.
Thanks for tuning in if you wantto learn how to make the
transition from corporate toowning your franchise.
Join Giuseppe on the nextepisode.
You can also follow on allsocial media platforms and
achieve financial and timefreedom today.

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}From Wall Street Burnout to Franchise Freedom | Taste Buds Kitchen Story