July 25, 2024 • 18 mins
Troy Reding of Ally Restaurants swings by the pod to talk cream of celery soup, how special Holman’s Table is, and the night sounds of the Brainerd/Baxter area.
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Episode Transcript
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(00:04):
Hello, and welcome to hospitality hot dish fresh
from the oven. I am Kate Conrad, Vice
President of strategic partnerships here at Hospitality, Minnesota,
which is a member driven
organization dedicated to educating supporting and advocating for
Minnesota hospitality industry. What you can expect from
the hot dish, are conversations with restaurants, hotels,
(00:24):
resorts, campground and the Allied members who sub
those businesses in the state of Minnesota. We
release a new episode, every other Thursday so
be on the lookout for those. Speaking of
which you could find the hot dish just
about anywhere you can download a pie test,
and we even put them up on Youtube,
so check us out and don't forget to
leave a 5 star review so that the
algorithm gets us in front of other awesome
(00:45):
people just like you. And With me today
is try reading of Ally restaurants, which includes
favorites like Coleman Table and Rock el Tavern,
Troy, say hi and let the audience hear
your voice.
Hi, Kate. How are you today?
I'm good. How are you? I'm good. Thank
you. I'll I pleasure to talk to you.
(01:05):
I feel the same. I feel the same.
Okay. We're gonna jump right in with a
really hard hitting question. Troy. What is your
favorite hot dish?
That one's fairly easy.
My mom made a tate todd odd dish
that was,
you know, phenomenal, obviously.
She had... But she put corn in it
(01:25):
and carrots and cream celery soup, and not
cream mushroom. So... Oh.
Because, you know, it's just
1 of those memories.
That sounds really yummy.
It's it's not often that somebody will drop
a cream of... Celery. It's always... Crazy. Cream
of chicken or cream of mushroom. Cream of
(01:45):
celery.
Yep. I bet it changes the flavor just
subtly enough that you're like, oh.
Right?
Exactly.
Yep, I probably way too much, but but,
you know,
that's what moms are for. Right? To over
feed us? That's right.
Okay. Try. What... In terms of hospitality, what
is your why?
(02:08):
My my why
really goes back to,
you you know, my dad and the influence
he had on me.
He was an insurance at farmer insurance agent,
and just a person that
was great at developing
relationships, and
I started in the business
(02:28):
38 years ago. And,
really, my my growth throughout the business has
been
based on my desire to give back
and and and recognize our blessed I am,
and be able to to
hear for others that maybe Ernest Fortunate news
(02:49):
I and
you know, that's that's what
would kept me in the business 1, you
know, had me, you know, the reason I
stayed in it and the reason I, ended
up opening up my own restaurants,
was was to continue that.
It wasn't above food. It wasn't about, you
know, ended
(03:10):
the Eagle of Opening restaurant, it was about,
giving back. And and
like, continue to try and to do that,
from an ownership with pretty prospective and,
get back to those
in our community and,
in from both places that
that that need our help.
(03:30):
That's a great answer. You know... You don't
hear the word insurance agent very often and
think warm and fuzzy, but it's like anything
else. Right? If you get into it for
the right reasons. Of course, it's warm and
fuzzy. Me?
Yeah. I like that.
How long have you been you've been doing
this for 30 years?
30 838
(03:51):
years. I know right. I'm only 42. I
started. You don't look enough.
I looked at yacht, lot younger free Covid
though. Tell you that.
We all did. We all looked a lot
younger, pre covid.
Oh my gosh. Okay. So we're gonna take
a quick break, and then we're gonna come
back with some more questions.
(04:14):
And welcome back. Try reading with Ally russ
restaurants, what is your favorite
Minnesota escape?
We have a place up on lake Silver
in,
the b baxter area, and
that is my...
That's my place.
(04:35):
Brainer. That's a beautiful
area, brainer baxter.
It really is. You know, There's so many
lakes and in and
you know,
having been raised on on a farm in
small town,
being able to get away from the city
is,
is really my my recharging
(04:55):
place, being able to
do some work outside, you know, keep my
hands dirty. That sort of thing
Mh.
I fully I fully get that. I'm a
I'm a city girl. I love the city,
but when I can escape and just get
away for a little bit and just listen
to the
the sound of nothing
really,
(05:16):
until light comes, and then it's just... It's
crickets and owl and that that nightlife
Symphony is just so beautiful in in this
state.
It is. Yes, it is.
Alright.
Talk a little bit about
your job, like, what you do. And I
know that as as
(05:36):
that the Grand Eye? You're, like, chief cooking
and bottle washer. Right? Like, you kinda do
a little bit of everything. But what does
your day look like? Anna anna
regular basis.
You know,
I'm I'm
have have a great management team, so I
had people that,
are good at what they do have good
leaders and
(05:57):
that allows me to,
you know, really focus on the business and
are
growing the relationships and keeping keeping
keeping them top of mind for people,
you know, I I tried to spend time
with all my managers,
I get the opportunity to,
(06:19):
you know,
interact with our guests in a, in a
way in which I'm not running the shift,
but I can just, you know, be a
guest and,
sit alongside the at bar
or walk through the restaurant and see people
I know and say, hi,
I'm really that's that's
the goal is to
empower my people to do their jobs and
(06:43):
help them to continue to grow their business.
Right?
Along with then, you know, all those things
that pop up every day and the things
that
that need to be done that nobody else
does and, you know, you you pick up
the crap. Right? Whatever whatever falls to the
bottom, you gotta figure out.
(07:04):
Hundred percent. Yeah. Yeah. No. You're totally right.
I... Yeah and for anybody who's listening who
hasn't yet been to Rock elm or home
and table. I have to highly recommend it
because it is some of the best food
you'll ever eat in your life.
And Troy is just the cons host. So
I fully...
Fully endorsed.
Thank you so much. I do appreciate that,
(07:26):
because that's what's all about. You know,
if if you enjoy place and and enjoy
what it is,
you're gonna share that. And,
the the old age is true, You know,
Word out is best format of advertising again,
again, it's all about developing those
relationships with. With your employees,
(07:47):
your your
management staff so that they understand how
how
how you treat them is how you go...
They treat the guest and Right. You set
a positive role model and and and and
she'll show empathy towards.
Them, they show
empathy towards the guest, and
(08:09):
then at the end of the day, if
you feel valued walking into 1 of my
restaurants,
you're gonna you're gonna share that experience. Right?
Absolutely 100 percent.
Yeah. I... I... I'm actually... I can't wait
to go back I'm I'm trying to find
AII
have lunch appointments all the time and depending
on where they are. I always hope that
I'm in your neighborhood so I can suggest
(08:30):
moments and.
Thanks.
You know, it does help it a 1
of a kind venue and, I mean, you
can't
you you you can't recreate what it is.
Right? Just well, actually, so let's talk about
that because it is 1 of a kind
venue, but we haven't really described what H
is. Do you wanna do you wanna take
us through how special it? Or do you
want me to start because I could talk?
(08:51):
Go ahead. I'd love your I'd love your
version of it.
So for me, I mean, logistically, I'm always
thinking about ease of entry and and barriers
to entry. And when you're going anywhere in
the Twin cities parking as an issue. Right?
So I love that it is so easy
number 1 to find a number 2 to
(09:12):
park. You've got a giant parking lot right
there. Your view of the city is number
unbelievable.
So, like, the 2 special things right off
the bat, and then you walk in,
and it's just this
sophisticated
retro, but not really, like you would think
that there would be a couple of pilots
from the fifties, Knock back a couple of
(09:32):
scotch at the bar, like the vibe is
just so cool.
So 3 special things, then you sit down
and the food is just out of this
world.
So, like,
that is my perspective, and I just... I
love it so so much.
Well, I think that's that's really well stated.
You know, and
(09:53):
when we open home it's, you know, it
was...
We start to look at,
the space,
late... Mid 20 17.
It was before the Super Bowl and Joe
Harris
who were in the airport at that point.
It came out to look at the place
and,
you know, you... We got lost no 1
because nobody do.
(10:15):
And it's at the end of a a
road that's, like,
Okay.
Where is this?
But, you know, we walked into the building
and and the building is just so special
and,
med Joe and joe Joe goes, troy I
can guarantee you 1 thing.
5 days a week, like clockwork,
the mailman gonna show up.
(10:37):
He goes, and that's about all I can
guarantee you.
So we ended up you know, straighten it
striking a deal and and
my friend helped me design it and it's
just
like said a very beautiful space. Beautiful building,
you know,
Joe had built the parking lot and had
(10:58):
the the the patio built out on the
Tar and all of it in
anticipation of finding and operator to come in
and open up a restaurant
in this building,
that that
sits at the end of a road on,
you know, on an airport,
prior to the Super Bowl. We got open
(11:18):
2 weeks before the Super Bowl. It was...
Absolute.
It was a man.
Right?
I can't imagine the strap... You must have
just been eating stress. Right?
Pretty much. Absolutely. Because we're weird... We were
hoping to open about 4 months before the
Super Bowl, but,
(11:39):
you know, on a building that was built
19 39, you find a couple of surprises
when you're. When you're doing is production. Right?
So Yep.
2 weeks before the Super Bowl and, you
know, at at game time, there's is 208
private jets on the ground, and, just a
a sight to see. Right? Oh my god.
Yeah.
Oh my god. That sounds amazing.
(12:01):
So given all of that, what keeps you
up at night
lately.
Everything that falls through the cracks.
Which
20. Right?
You
you name it, You know,
the change in the atmosphere,
in in the hospitality atmosphere and the restaurant
(12:23):
atmosphere.
It's just changed
so dramatically over the past, you know, 4
or 5 years. And
you know,
with the change changes in all where it
was and what's going on in at, you
know, at capital,
you know, there the the change is challenging,
(12:45):
you know?
That's that's what keeps me up night is
figuring out, you know, how did navigate
the landscape that is
the hospitality industry,
That's... Yeah. Well said, I think many people
don't realize that most restaurants operate on AA3
to 5 percent margin pre tax.
(13:07):
To say that again. 3 to 5 percent
margin pre tax.
So when you think about how... How inflation
has impacted
your personal daily life,
going to the grocery store, think about your
favorite restaurant,
and how that
restaurant has been impacted just food costs loan.
(13:30):
You know, took the price of eggs, the
price of bread,
you're absolutely right. It is an incredibly stressful
and difficult time.
Right now, in particular,
after coming out of the pandemic, which we
already thought was an incredibly stressful and difficult
time. Now we're like dealing with the inflation,
as a result of, you know, trying to
(13:51):
revive the economy or trying to slow the
economy to. I can never remember exactly why.
Not an economist.
What I hate?
But,
yeah, it's it's been stressful to to watch
all the way around.
And I think Jill Sims shout out to
jill, our government affairs,
mae
(14:12):
is also.
Not sleeping very well right now as she's
navigating these these water. Session is over, but
there's a lot of still... There's a lot
of of stuff still coming down the pike,
there's a lot... Yeah. There laws that were
enacted that are
need to be figured out on and
what the reality of that is.
(14:33):
Yeah. Guidance. Lot, but a lot exactly. And
a lot of those things you know, have
have changed our landscape,
and and and our profitability,
our our highest cost used to be our
cost goods.
Now by far and away, our highest cost
cost labor.
(14:54):
The things that that continue to happen continue
to impact that,
really is going to change the the restaurant
landscape,
especially in Minnesota. I just I just firmly
believe that. Yeah. I think you're right. I
think you're right. And, you know, just getting
back to some of the legislation, It's funny
how the...
(15:15):
The the people who wrote it understand what
their intent was. But sometimes the legislation is
is poorly written.
Just it is what it is. And so
the the people who wrote it
believe that it says 1 thing, and the
attorney general reads it a different way. And
then the owner operators read it the third
way. And so
asking
(15:35):
just getting clarity can sometimes be so difficult.
Yeah.
Yeah. Absolutely.
Alright. Well, without without depressing us too much.
Right.
Simply.
I know I'm so sorry. I'm so sorry.
Troy. How can people get in touch with
you if they wanna make a reservation?
(15:57):
You can go on our websites,
rec tavern dot com and home state dot
com.
We do take reservations at home Table.
But they're not required. We we encourage walk
ins.
So we have event space. We do events
at Home table as well.
We've done everything from
(16:19):
you know, little corporate meeting to
275
person wedding out on all done with Tar
meg. So.
We do we do have all sorts of
stuff.
So
we we really have just
such a special venue that
you know, it's not hard hard to get
people to fall in love with it and
(16:40):
and and wanna use it. So,
So you can you can
look online, you can,
send a request for,
using the bed space online, and I have
an a bad manager. She does a great
job
at at Rock elm. Again, we
we expanded Rock elm. We haven't bent space
(17:02):
there as well, which includes 3 golf game
simulators.
So we do... Corporate events in there. We've
done a wedding in there already,
graduation parties. So
a lot of things there. So corporate
you could you could go to either website
then put in an inquiry for,
(17:22):
for events at either space.
And then, you know,
hopefully coming to joyce.
Fantastic. I had know...
I wanna see a wedding on a Car.
That sounds
amazing.
It it was pretty amazing. Yes it was.
(17:42):
Wow.
You have such a cool job. I will
say... I mean, it's a really hard job,
but I think it's a really cool job.
There there are parts of it. They're extremely
rewarding. And and
you know, you you make you feel good.
Right?
Yeah.
They're warm and fuzzy, all the way back
that warm and fuzzy.
I love it.
(18:03):
Try reading of Ally restaurants. Thank you so
much for joining me today. And to all
of you out there listening, we will see
you next time. Bye.
Hi. Thanks, Kate.
Hello, and welcome to hospitality hot dish fresh
from the oven. I am Kate Conrad, Vice
President of strategic partnerships here at Hospitality, Minnesota,
which is a member driven
organization dedicated to educating supporting and advocating for
Minnesota hospitality industry. What you can expect from
the hot dish, are conversations with restaurants, hotels,
(00:24):
resorts, campground and the Allied members who sub
those businesses in the state of Minnesota. We
release a new episode, every other Thursday so
be on the lookout for those. Speaking of
which you could find the hot dish just
about anywhere you can download a pie test,
and we even put them up on Youtube,
so check us out and don't forget to
leave a 5 star review so that the
algorithm gets us in front of other awesome
(00:45):
people just like you. And With me today
is try reading of Ally restaurants, which includes
favorites like Coleman Table and Rock el Tavern,
Troy, say hi and let the audience hear
your voice.
Hi, Kate. How are you today?
I'm good. How are you? I'm good. Thank
you. I'll I pleasure to talk to you.
(01:05):
I feel the same. I feel the same.
Okay. We're gonna jump right in with a
really hard hitting question. Troy. What is your
favorite hot dish?
That one's fairly easy.
My mom made a tate todd odd dish
that was,
you know, phenomenal, obviously.
She had... But she put corn in it
(01:25):
and carrots and cream celery soup, and not
cream mushroom. So... Oh.
Because, you know, it's just
1 of those memories.
That sounds really yummy.
It's it's not often that somebody will drop
a cream of... Celery. It's always... Crazy. Cream
of chicken or cream of mushroom. Cream of
(01:45):
celery.
Yep. I bet it changes the flavor just
subtly enough that you're like, oh.
Right?
Exactly.
Yep, I probably way too much, but but,
you know,
that's what moms are for. Right? To over
feed us? That's right.
Okay. Try. What... In terms of hospitality, what
is your why?
(02:08):
My my why
really goes back to,
you you know, my dad and the influence
he had on me.
He was an insurance at farmer insurance agent,
and just a person that
was great at developing
relationships, and
I started in the business
(02:28):
38 years ago. And,
really, my my growth throughout the business has
been
based on my desire to give back
and and and recognize our blessed I am,
and be able to to
hear for others that maybe Ernest Fortunate news
(02:49):
I and
you know, that's that's what
would kept me in the business 1, you
know, had me, you know, the reason I
stayed in it and the reason I, ended
up opening up my own restaurants,
was was to continue that.
It wasn't above food. It wasn't about, you
know, ended
(03:10):
the Eagle of Opening restaurant, it was about,
giving back. And and
like, continue to try and to do that,
from an ownership with pretty prospective and,
get back to those
in our community and,
in from both places that
that that need our help.
(03:30):
That's a great answer. You know... You don't
hear the word insurance agent very often and
think warm and fuzzy, but it's like anything
else. Right? If you get into it for
the right reasons. Of course, it's warm and
fuzzy. Me?
Yeah. I like that.
How long have you been you've been doing
this for 30 years?
30 838
(03:51):
years. I know right. I'm only 42. I
started. You don't look enough.
I looked at yacht, lot younger free Covid
though. Tell you that.
We all did. We all looked a lot
younger, pre covid.
Oh my gosh. Okay. So we're gonna take
a quick break, and then we're gonna come
back with some more questions.
(04:14):
And welcome back. Try reading with Ally russ
restaurants, what is your favorite
Minnesota escape?
We have a place up on lake Silver
in,
the b baxter area, and
that is my...
That's my place.
(04:35):
Brainer. That's a beautiful
area, brainer baxter.
It really is. You know, There's so many
lakes and in and
you know,
having been raised on on a farm in
small town,
being able to get away from the city
is,
is really my my recharging
(04:55):
place, being able to
do some work outside, you know, keep my
hands dirty. That sort of thing
Mh.
I fully I fully get that. I'm a
I'm a city girl. I love the city,
but when I can escape and just get
away for a little bit and just listen
to the
the sound of nothing
really,
(05:16):
until light comes, and then it's just... It's
crickets and owl and that that nightlife
Symphony is just so beautiful in in this
state.
It is. Yes, it is.
Alright.
Talk a little bit about
your job, like, what you do. And I
know that as as
(05:36):
that the Grand Eye? You're, like, chief cooking
and bottle washer. Right? Like, you kinda do
a little bit of everything. But what does
your day look like? Anna anna
regular basis.
You know,
I'm I'm
have have a great management team, so I
had people that,
are good at what they do have good
leaders and
(05:57):
that allows me to,
you know, really focus on the business and
are
growing the relationships and keeping keeping
keeping them top of mind for people,
you know, I I tried to spend time
with all my managers,
I get the opportunity to,
(06:19):
you know,
interact with our guests in a, in a
way in which I'm not running the shift,
but I can just, you know, be a
guest and,
sit alongside the at bar
or walk through the restaurant and see people
I know and say, hi,
I'm really that's that's
the goal is to
empower my people to do their jobs and
(06:43):
help them to continue to grow their business.
Right?
Along with then, you know, all those things
that pop up every day and the things
that
that need to be done that nobody else
does and, you know, you you pick up
the crap. Right? Whatever whatever falls to the
bottom, you gotta figure out.
(07:04):
Hundred percent. Yeah. Yeah. No. You're totally right.
I... Yeah and for anybody who's listening who
hasn't yet been to Rock elm or home
and table. I have to highly recommend it
because it is some of the best food
you'll ever eat in your life.
And Troy is just the cons host. So
I fully...
Fully endorsed.
Thank you so much. I do appreciate that,
(07:26):
because that's what's all about. You know,
if if you enjoy place and and enjoy
what it is,
you're gonna share that. And,
the the old age is true, You know,
Word out is best format of advertising again,
again, it's all about developing those
relationships with. With your employees,
(07:47):
your your
management staff so that they understand how
how
how you treat them is how you go...
They treat the guest and Right. You set
a positive role model and and and and
she'll show empathy towards.
Them, they show
empathy towards the guest, and
(08:09):
then at the end of the day, if
you feel valued walking into 1 of my
restaurants,
you're gonna you're gonna share that experience. Right?
Absolutely 100 percent.
Yeah. I... I... I'm actually... I can't wait
to go back I'm I'm trying to find
AII
have lunch appointments all the time and depending
on where they are. I always hope that
I'm in your neighborhood so I can suggest
(08:30):
moments and.
Thanks.
You know, it does help it a 1
of a kind venue and, I mean, you
can't
you you you can't recreate what it is.
Right? Just well, actually, so let's talk about
that because it is 1 of a kind
venue, but we haven't really described what H
is. Do you wanna do you wanna take
us through how special it? Or do you
want me to start because I could talk?
(08:51):
Go ahead. I'd love your I'd love your
version of it.
So for me, I mean, logistically, I'm always
thinking about ease of entry and and barriers
to entry. And when you're going anywhere in
the Twin cities parking as an issue. Right?
So I love that it is so easy
number 1 to find a number 2 to
(09:12):
park. You've got a giant parking lot right
there. Your view of the city is number
unbelievable.
So, like, the 2 special things right off
the bat, and then you walk in,
and it's just this
sophisticated
retro, but not really, like you would think
that there would be a couple of pilots
from the fifties, Knock back a couple of
(09:32):
scotch at the bar, like the vibe is
just so cool.
So 3 special things, then you sit down
and the food is just out of this
world.
So, like,
that is my perspective, and I just... I
love it so so much.
Well, I think that's that's really well stated.
You know, and
(09:53):
when we open home it's, you know, it
was...
We start to look at,
the space,
late... Mid 20 17.
It was before the Super Bowl and Joe
Harris
who were in the airport at that point.
It came out to look at the place
and,
you know, you... We got lost no 1
because nobody do.
(10:15):
And it's at the end of a a
road that's, like,
Okay.
Where is this?
But, you know, we walked into the building
and and the building is just so special
and,
med Joe and joe Joe goes, troy I
can guarantee you 1 thing.
5 days a week, like clockwork,
the mailman gonna show up.
(10:37):
He goes, and that's about all I can
guarantee you.
So we ended up you know, straighten it
striking a deal and and
my friend helped me design it and it's
just
like said a very beautiful space. Beautiful building,
you know,
Joe had built the parking lot and had
(10:58):
the the the patio built out on the
Tar and all of it in
anticipation of finding and operator to come in
and open up a restaurant
in this building,
that that
sits at the end of a road on,
you know, on an airport,
prior to the Super Bowl. We got open
(11:18):
2 weeks before the Super Bowl. It was...
Absolute.
It was a man.
Right?
I can't imagine the strap... You must have
just been eating stress. Right?
Pretty much. Absolutely. Because we're weird... We were
hoping to open about 4 months before the
Super Bowl, but,
(11:39):
you know, on a building that was built
19 39, you find a couple of surprises
when you're. When you're doing is production. Right?
So Yep.
2 weeks before the Super Bowl and, you
know, at at game time, there's is 208
private jets on the ground, and, just a
a sight to see. Right? Oh my god.
Yeah.
Oh my god. That sounds amazing.
(12:01):
So given all of that, what keeps you
up at night
lately.
Everything that falls through the cracks.
Which
20. Right?
You
you name it, You know,
the change in the atmosphere,
in in the hospitality atmosphere and the restaurant
(12:23):
atmosphere.
It's just changed
so dramatically over the past, you know, 4
or 5 years. And
you know,
with the change changes in all where it
was and what's going on in at, you
know, at capital,
you know, there the the change is challenging,
(12:45):
you know?
That's that's what keeps me up night is
figuring out, you know, how did navigate
the landscape that is
the hospitality industry,
That's... Yeah. Well said, I think many people
don't realize that most restaurants operate on AA3
to 5 percent margin pre tax.
(13:07):
To say that again. 3 to 5 percent
margin pre tax.
So when you think about how... How inflation
has impacted
your personal daily life,
going to the grocery store, think about your
favorite restaurant,
and how that
restaurant has been impacted just food costs loan.
(13:30):
You know, took the price of eggs, the
price of bread,
you're absolutely right. It is an incredibly stressful
and difficult time.
Right now, in particular,
after coming out of the pandemic, which we
already thought was an incredibly stressful and difficult
time. Now we're like dealing with the inflation,
as a result of, you know, trying to
(13:51):
revive the economy or trying to slow the
economy to. I can never remember exactly why.
Not an economist.
What I hate?
But,
yeah, it's it's been stressful to to watch
all the way around.
And I think Jill Sims shout out to
jill, our government affairs,
mae
(14:12):
is also.
Not sleeping very well right now as she's
navigating these these water. Session is over, but
there's a lot of still... There's a lot
of of stuff still coming down the pike,
there's a lot... Yeah. There laws that were
enacted that are
need to be figured out on and
what the reality of that is.
(14:33):
Yeah. Guidance. Lot, but a lot exactly. And
a lot of those things you know, have
have changed our landscape,
and and and our profitability,
our our highest cost used to be our
cost goods.
Now by far and away, our highest cost
cost labor.
(14:54):
The things that that continue to happen continue
to impact that,
really is going to change the the restaurant
landscape,
especially in Minnesota. I just I just firmly
believe that. Yeah. I think you're right. I
think you're right. And, you know, just getting
back to some of the legislation, It's funny
how the...
(15:15):
The the people who wrote it understand what
their intent was. But sometimes the legislation is
is poorly written.
Just it is what it is. And so
the the people who wrote it
believe that it says 1 thing, and the
attorney general reads it a different way. And
then the owner operators read it the third
way. And so
asking
(15:35):
just getting clarity can sometimes be so difficult.
Yeah.
Yeah. Absolutely.
Alright. Well, without without depressing us too much.
Right.
Simply.
I know I'm so sorry. I'm so sorry.
Troy. How can people get in touch with
you if they wanna make a reservation?
(15:57):
You can go on our websites,
rec tavern dot com and home state dot
com.
We do take reservations at home Table.
But they're not required. We we encourage walk
ins.
So we have event space. We do events
at Home table as well.
We've done everything from
(16:19):
you know, little corporate meeting to
275
person wedding out on all done with Tar
meg. So.
We do we do have all sorts of
stuff.
So
we we really have just
such a special venue that
you know, it's not hard hard to get
people to fall in love with it and
(16:40):
and and wanna use it. So,
So you can you can
look online, you can,
send a request for,
using the bed space online, and I have
an a bad manager. She does a great
job
at at Rock elm. Again, we
we expanded Rock elm. We haven't bent space
(17:02):
there as well, which includes 3 golf game
simulators.
So we do... Corporate events in there. We've
done a wedding in there already,
graduation parties. So
a lot of things there. So corporate
you could you could go to either website
then put in an inquiry for,
(17:22):
for events at either space.
And then, you know,
hopefully coming to joyce.
Fantastic. I had know...
I wanna see a wedding on a Car.
That sounds
amazing.
It it was pretty amazing. Yes it was.
(17:42):
Wow.
You have such a cool job. I will
say... I mean, it's a really hard job,
but I think it's a really cool job.
There there are parts of it. They're extremely
rewarding. And and
you know, you you make you feel good.
Right?
Yeah.
They're warm and fuzzy, all the way back
that warm and fuzzy.
I love it.
(18:03):
Try reading of Ally restaurants. Thank you so
much for joining me today. And to all
of you out there listening, we will see
you next time. Bye.
Hi. Thanks, Kate.
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