Behind the Menu: Restaurant Success, Failures & that Mee Goreng Hack!
Get ready for a no-holds-barred dive into the restaurant biz! In this fiery first episode, Mark and Sam dish on their wildest kitchen moments, why the industry keeps changing the game, and those bloody staff shortages. They'll break down why copying trends won't make you a winner, the pitfalls of overhauling a concept, and why basics matter more than ever. Plus, Sam's got a Mee Goreng hack that'll change your takeaway game for good.
Transcript
So tell me what is the most exciting thing you've ever cooked?
sam (:The most exciting thing I ever cooked, jeez, I cooked a lot of stuff in the last 23 years. The most exciting thing I ever cooked, I think one of the most exciting things I ever cooked was a venison, man. I love to cook venison. Just a nice, really simple loin of venison with blueberries, chocolate, and leek. Really, really simple. And the sauce was made from...
Mark Khoder (:Yes.
sam (:the bones of the deer, similar to making like a beef stock. But then what we would do is to that, I would add grape leaves and we would reduce that down, make it a little bit sweeter with a little bit of Pedro's eminence and then hit it with at the very, very end, butter and 70 % Manjari Varanachoco.
Mark Khoder (:So
where does it come from? I mean, yeah, where does the recipe come from? Or the...
sam (:venison d
The recipe was actually,
I mean, I saw Michelle Bra do something on the internet many, many years ago when you used to watch everything that was pixelated. And I sort of like copied what I was learning from that, but then adapted it into my own sort of thing. Yeah, that's kind of where the recipe grew from.
Mark Khoder (:nice so you're making me hungry i'm hungry now um good well that was a test uh this is our first podcast and we're trying to test our voices and i've learned something today i've actually never had been a song
sam (:Never had venison.
Mark Khoder (:no I never never did never did and I just looked it up and it looks amazing
sam (:Now.
Yeah, man, it's quite gamey. It's better if you can get it, you know, not from a farmer. But then, you know, there's a lot of fibular processes into butchering it and breaking it down. So, you know, we always used to get it from.
Mark Khoder (:Cool.
So I've been in this industry for 10 years working with restaurants and I've never heard of Venezuelan food.
you're the chef so most likely you'd hear of recipes or foods that I might never see in my life.
sam (:Bro, can you believe it's been 10 years since we actually, since we've met each other, like almost 10 years. Like I think I met you the first year you started. I mean, it's 10 years since Sam Pinsone Consulting. Like, wow.
Mark Khoder (:10 years. Yes. That's crazy. Then we'll look up.
Yes, I started this gig on the side.
you when was it: sam (:before what are we well it's been 10 years so
Mark Khoder (:Yeah, so on on that. Yeah, towards the end of 2014 or the start of 2015. That's when I rebranded into your social chef.
And then that's when when we met.
sam (:I think it was the end of 14,
mate. The end of: Mark Khoder (:Yes, yes, yes, yes. And that's when we we sort of met and we worked on a project and we went on from there. That's amazing. That's amazing.
sam (:and then worked on many punk hits.
crazy how time has flown and where we are today. I mean, I s
Mark Khoder (:So where, where,
you know, where the industry is today from 10 years ago, like how was it 10 years ago and how do you see it today? Are you able to do a comparison?
sam (:It
was in a much better state 10 years ago, I think. Like just in general.
Mark Khoder (:Okay. What's the
main differences back then and today?
sam (:The workers, mate, the workers, the workers just aren't there anymore. They're just not, they're not the same. Everybody wants to come in and get paid big bucks. The skill level isn't there and nobody wants to work the hours. It's like, hey, I wanna be a chef. Yeah, this is a cool gig. But then when they find out that you actually gotta work, I guess, hard, then they realize, geez, maybe this isn't a really good career choice because it's hot, it's...
Mark Khoder (:Okay.
sam (:It's sweaty, it's labor intensive. It's just not the industry that they think it is, I guess, maybe based on what you might see on television. Not saying that television's been a bad thing for cooking. Television has done great for cooking, things like MasterChef and all that kind of stuff. But I think maybe it's just glorified a little bit, man, because at the end of the day, you're stuck between stainless steel walls.
Mark Khoder (:Yes.
sam (:No windows, depending on where you're working. And depending on the kind of level or caliber of place that you're working at, you may be working with frozen foods and all that kind of stuff that just isn't that fun to work with. Or you may be working with some of the best produce in Melbourne. I mean, when I started, I was 14 years old.
cheese man, like I started out in some of my uncle's pubs and hotels, you know, we were cooking Palmas and stuff like that. But we were, you know, crumbing everything every day and all that kind of stuff. You know, I learned how to, how to keep up with pace. Cause you'd only have like three or four people in a kitchen. You wouldn't have so many. But by the time I got to 17, you know, I was able to handle myself pretty well.
kitchen pretty quickly. Yeah, but man, the training these days, it's completely different. It's completely different.
Mark Khoder (:Wow, that's amazing. I mean...
Speaking of the workers aren't there, a lot of people would wonder where did these people go or where did this workforce go? Obviously during COVID, there was not much to do with the restaurant business. So a lot of them, they changed careers. They went and did something else. Yeah, and at the same time,
sam (:you
Fed up.
Mark Khoder (:there weren't any people coming from overseas. And then during that time, venues started to hire other people that wanted to sort of test the waters in the industry, and they would teach them, train them, mentor them, pay them top dollar. And all that, and still they couldn't really get, you know, a fraction of how
you know, how productive they were before COVID.
sam (:Yeah, true. They just couldn't onboard in it. It's just, I don't know, man. Like it's just not, it's not the same, you know, even to, even to train somebody these days, you've got to be careful how you train them. You got to be careful what you say. You got to be careful what you do. It's just not that same level of enthusiasm as it used to be, I guess.
Mark Khoder (:But you know what? There's a lifeless in there and it's part of life, the nature of life. You'll have your good times and you have your bad times. We had a sweet spot before COVID where there were a lot of people coming from overseas. There were a lot of skilled locals and everything was nice and sweet. And then during COVID, obviously a lot of people left the industry.
And today a lot of venue owners are struggling, but that's the thing And during good times good times will pass and bad times will pass and you know, nothing really stays consistent or constant there is There is an ongoing change things life changes all the time. So we Let's say fast forward 10 years from today
We might have an amazing, an amazing environment for hospitality in Australia. We don't, we don't know where we'll be tomorrow, but what all I know for sure is that good times and tough times, they all pass. They're, they're never, they're never permanent, you know? Yeah.
sam (:No, of course not. I mean, look, I
wouldn't say that we're not, I wouldn't say that it's not a like, I know this, like, I remember, I mean, standing as an apprentice.
Danas who was the executive chef of Rop. I remember he said to me it's pretty soon you're not gonna...
cook great food here soon. All the cuisines, everything's going to be here. And that did come true. Like you can literally learn to cook everything here in Australia. You don't need to leave Australia to learn how to cook and be an amazing chef. You don't have to go to France to learn how to cook.
Mark Khoder (:you
sam (:some of the best food. We've got the best food here in Australia. Do we overdo it sometimes? Yes. Do we overthink the whole, you know, what we're putting on the plate? I think we do. Do I think we have too many cafes? Yes. Do I think we've got too many fucking sandwich shops? Yes. Burger shops? Yes. Like, have we done everything there is to do? I think almost.
It's just crazy the amount of things that are opening up one after another. It's almost like you get one person go, hey, I'm gonna open up a cafe on this corner. And then the guy next door goes, yeah, let me open up a cafe right next to him. And then the next guy goes, hey, three doors down, I'm gonna open up another cafe. And it's like, what's the point of difference here, guys? Who's going to any of your places over anywhere else?
Mark Khoder (:I get it.
I get it. Look, what I've noticed personally, we are obsessed in copying. We see a venue that's working or a menu that's working and then we copy that and there's a lot of copycat. Yeah, yeah, which is fine. Look, which is fine. There's nothing wrong with that because even
sam (:Yeah, copy past.
Don't get me wrong, I'm a copycat too these days, but not everything.
Mark Khoder (:Even in the advertising world, there is a lot of copycat and that's how life is. You become a skilled thief artist. You're an artist, but you're a thief as well. So that's how a lot of people, how a lot of people or a lot of industries or categories, even the biggest brands, that's what they do. So it's nothing out of the ordinary. But what I was trying to say is...
sam (:holes.
Mark Khoder (:Um, when I went to Lebanon late last year and I was, um, I meant, I went to some, uh, Lebanese restaurants, some Armenian restaurants. Um, and then I noticed we were so obsessed with copycatting and, and so obsessed with the next thing and the best next thing. And we forget basics. We forget. Um, yeah.
sam (:Hmm.
Thank you.
150 %
Mark Khoder (:We forget the things that what food is all about. We forget the little things in hospitality. We forget a lot of important things that makes up what the menu is all about, what the concept is all about, what the cuisine is all about.
sam (:The meaning.
But it's
also what makes hospitality. You know, we, I think sometimes we're missing those things that we forget that make hospitality.
Mark Khoder (:Yes,
because someone else opened a venue and we go and check it out and then we're so obsessed into, hey, what's working for them? Let's go and make something better and bigger. But but then we leave the basics behind. We leave foundation behind. And that's where that's why there is there's a lot of venues, but very few get it. Very few get it.
sam (:You know.
Exactly.
Mark Khoder (:I'm not saying that everybody do not get it, but a lot of them, a lot of us do not.
sam (:I'll say it.
There's about 90 % of them that don't get it. Unfortunately. Unfortunately. Cause you get a lot of people that come, I'll tell you, I believe it to this. You get a lot of people. I mean, I don't know how many times I get inquiries. I reckon I get at least 15 inquiries a week for work and half of them, or more than half of them,
Mark Khoder (:Hmm. Yes. So I don't know. I don't know why.
Yes.
sam (:These people aren't from the industry. They've made money elsewhere. And then they think they're gonna come here and kill it with food. Yeah, they think they're gonna make another million trillion dollars with food until they realize that, oh, the fit out costs a lot more. Oh, wait a second. The food is quite expensive to buy. Hang on a second. I've got to put a head chef, a sous chef, yada, yada, yada, yada, yada on. I mean, given we don't, you know, I know we don't have big, big brigades anymore. You never say like, you know.
30 chefs in the kitchen anymore. Like that's just unheard of. I don't think I don't, I know any place in, in Melbourne anymore that has that many chefs in their kitchen, like you used to back in the day. So there's not really like a full brigade as, as so to speak anymore. But they, they, they overlook all this stuff and they also overlook, you know, the front of house being there, opening the rent. Rent is an absolute killer these days. Don't even get me started on a rent. Like,
Who's making any money when you're already blowing your ant on $2 ,500 a week? Come on.
Mark Khoder (:Yes. Yes.
Yes, you reminded me of someone I was speaking to someone a week ago from Sydney. And she was saying there's a cafe that she's trying to buy, buy it and do something with it. And I said, well, sometimes people are just happy with what they are getting already.
sam (:Hmm.
Mark Khoder (:If you change an existing concept, even if you're thinking that you're elevating the experience, you're most likely gonna, if you're if you're not from the industry, and you don't know what you're doing, you're most likely going to lose your customer base. And, and she wasn't she weren't from the industry. And I do remember another another story, which I told that lady of over the phone.
sam (:guys.
Mark Khoder (:During COVID, I had someone got in touch with me and needed some marketing. She just bought up a pizza shop that was doing really good money during COVID. And she had a business regional where it was mainly tourist destination, which was dead during COVID. So she bought that pizza place. And then what she did, she said, Mark, they are doing frozen pizza and frozen pasta and
sam (:you
Mmm.
Mark Khoder (:and all these ridiculous things and and I and I'm going to change it to like you know, really home made food, really good pasta, really good pasta, pizza and so on. And I and she said he this guy is not making any money on on that, you know, on whatever he's he's selling his products for. So she changed pricing change menus. Apparently she's elevating the customer experience. She lost
half her revenue. Why? Because sometimes the customer base is happy with what they're getting and sometimes the customer base isn't as sophisticated as you think they are.
sam (:Yeah,
mate. And sometimes they just don't want to change. Like I learned a long time ago, I learned it a long time ago. When I first started with the consulting and everybody wanted to up their food, this and that. And I used to come in and think, yeah, we're going to do this. We're going to do fresh fish and chips in this pub. We're going to make fresh this. We're going to make fresh Palmas. We're going to do all that kind of stuff. And then you'd start and all of a sudden everyone's complaining. That's not as good as it used to be. They rather they eat the cardboard crap that they were used to.
Mark Khoder (:They don't, yeah, that's right.
sam (:and coming there.
something new, but also that just comes down to knowing the area. People just don't study the area. And back then, that's right. And back then I didn't study the areas. Back then I used to go, yep, I'm gonna put this menu in here. Wham, bam, thank you. Boom, see you later next.
Mark Khoder (:Exactly. Knowing the area, customers.
Yes, yes, yes. So that's, again, that's marketing.
sort of keep it a soft tone when you're talking to people so they don't think like you're telling them how to run their business or you're telling them what to do. It's more like because we work with so many people with so many business owners and so many cuisines and concepts and business models not just in Melbourne like across the entire
country and we hear a lot of stories and we see a lot of experiences and we see wins and losses. Yes, we do and that's why sometimes you want to stay humble because you don't want to sound like you're, what do you call it?
sam (:for Metal Gear Boy.
That's right.
Well, you can't always, you're not the God, you're not the Bible of, you know, neither am I. We're not the be all and end all to the industry. Sure. Opened up a lot of places. Thankfully, you know, a lot of those places have stayed open. But, you know, there are some losses out there. You always got to have a couple of them. And every time you learn and you take those losses and you grow with them. I mean, I'm still, I still learn every single.
Mark Khoder (:Yeah, yeah, exactly, exactly.
Yes.
sam (:I can learn from anybody. I can learn from an apprentice. I can learn from a dishwasher. I'm very open -minded as to what everybody thinks. You take what you want. You take the good with the bad and you push forward.
Mark Khoder (:Yes, I call this the practicing human. The practicing human means that you're always updating and changing and upgrading as a human based on the experiences that you have throughout your life. Sometimes some people might upgrade and change and improve very quickly and some people might take them a while.
So I'm not saying everybody gets the same upgrade as everybody else. Some people might need to go through the same experience several times until they get an upgrade. So yes, yes, yes.
sam (:Yeah bro, that used to be me.
Always learning the hard way. Touched the electric fence seven times.
Mark Khoder (:Unfortunately.
But that's, you know what, that's the beauty of life. I was telling someone, a very close friend of mine over the weekend, solutions come from pain. Solutions come from pain. If we don't get pain, if we don't go through pain, we become complacent and we become too relaxed and we don't want to do anything. We don't want to do anything about
any any non immediate, non important or non urgent problems until something happens, then all of a sudden we're turned in, hey, what solutions do we have? Or even if we don't have a solution, because of that pain, and the severity of that pain, solutions come regardless if it's a productive solution that will actually solve your problem, or will get you out of that problem with a loss, you know, instead of
sam (:Mm -hmm.
Mark Khoder (:just being in it with continuous constant pain. That's what I don't like. Continuous constant pain. I do not like that and I've never ever stayed in a painful experience. I learned from it, but I never enjoy being in it. Yes.
sam (:No, you don't want to,
yeah, you can't enjoy painful experiences. I mean, look, you've known me for a long time. I've gone through a lot of that myself. But yeah, you learn to accept the pain. And once you've accepted it, then you learn how to deal with it and move on.
Mark Khoder (:Mm -hmm.
yes and sometimes it doesn't mean that you solve the problem in a win -win sort of scenario sometimes it's loss loss or sometimes win -loss sometimes it's win -win that's how that's that's life that's life
sam (:Definitely not.
100 %
Mark Khoder (:sometimes I speak to people and we speak about priorities, we create strategies. And you're sort of like, you know, the trusted advisor, then
in people's private lives. I don't, we don't know a lot of those things, you know, and why might someone decide to do something against what you've advised them to do. And then they end up hurting themselves or hurting their business. And you, you, you ask the questions, you don't get a satisfactory answers. Why? Because people sometimes they hold back, they hold back because, because
Maybe it's too personal, too private, or they're too embarrassed to say we, you know, we stuffed up. I don't know. I don't know. But that's, it's, it's a thing that I've, that I've seen, even though I know the answer, which I've just mentioned, I do sometimes wonder why, why do they do that? Even though I do have the answer.
sam (:the unpopular, the
answer is the unpopular opinion, but I mean, yeah.
Mark Khoder (:So what else do we have? Yeah, speaking of overseas, I still believe going overseas is, is still sort of important just to sort of reconnect you with the basics, reconnect you with, with flavors, with, with what others are, you know, other undeveloped countries or, or
sam (:Mm hmm.
Mark Khoder (:or progressive countries of... Yes.
sam (:I have to say, when I mean, I just recently, you know, you know, I love France. You know, I just recently went over to France and spent three weeks there for the for the third time. And I have to say, I mean, even when we went to Turkey, you know, Italy, I mean,
Mark Khoder (:Yep.
sam (:We are way, way ahead of cafes all around the world. Our coffee scene here in Melbourne, I mean, we're way ahead of Sydney as well. Our coffee scene, there's nothing like it anywhere else. Do I think we sometimes overwork these coffees? Do we need to have all the decorations and all the bullshit that we do on top of it? No, not really. Just make me a fucking good coffee and I'll be happy. You know what I mean? But...
Mark Khoder (:Yeah.
sam (:You know, you go overseas, you go to France or something like that, you know, they make you a mocha, you know, it's got like, it's burning hot and it's got a shit ton of foam on top of it, you know, and then they pour a ton of chocolate into it. And you know, and it's great, it's amazing, you know, but it's simple and you get it quick. No one's waiting over there. You don't wait six minutes for a coffee over there, man. Like it's just bang, bang, bang, bang, bang, bang, bang, and they come out fast.
Do they decorate them? Do they do all the little angels and hearts and all this crap? No, they don't. Do the coffees taste good? Yes, they do. As long as they're not too super hot, which is sometimes a problem over there. The food itself though is simple. You got croque madame's, croque mâcheuse, little salads and stuff like that. Do they overdo it with the presentation? No, they don't. Do they charge you for it over there? Yes, they do. And I have to say, going...
to France, Paris, you know, eating around that whole city, you really see how far we have come here in Australia, especially with cafes. But you just, you also see how far we've taken it to a point where it's almost silly.
Mark Khoder (:Yes.
sam (:in
terms of too many things on the play, too many flavors on the play, trying to be too creative.
you know, taking it to that, to, you know, like it's an eggs Benedict man. Like let it be an eggs Benedict, you know, do you need to put an avocado hollandaise in there? Come on, relax. Things like that. It's just like ease up, chill out and just cook good food. Like I sometimes think, you know, gimmicks don't always work. Gimmicks in cafes, gimmicks in restaurants.
Mark Khoder (:Good food. Good food.
sam (:Like it can work if you're already up there. If you're Neil Perry, if you're one of those guys and you wanna do smoke and this and that and blah, blah, blah, blah, blah, it works. But if you're doing gimmicks just for Instagram look and all that kind of stuff, you're gonna go down like a sack of shit. And most cases, you know what happens.
Mark Khoder (:It's not gonna create
a consistent business. Yeah.
sam (:A consistent product as well.
And without a product, you don't have a business.
Mark Khoder (:Yeah, look, he spoke about this viral gimmicks, all that sort of stuff. The biggest, look, the biggest problem with that is you're not going to go viral every single time you do something. And that's, that's the biggest problem with trends or with, with viral. People think that trends that we should be trendy viral, we should be viral, but they don't know even like trendsetters. They don't, they don't trend.
with every trend that they try to create. Maybe one trend will kick off, but they've tried already 20 different trends that didn't really become a trend. So they've got millions and billions of dollars they can burn until they can make a trend go off. But a local business does not have that. And sometimes you sit with a local business thinking, hey, I want to be trendy. I want to go viral. Sure. Do you have unlimited budget for that? No. Well,
sam (:That's right.
Mark Khoder (:Big brands, they have unlimited budget. They have play money. I call it play money. They go and create so many different trends, so many different things that they want to go viral and then maybe one or two things will go viral for them. Or we'll set a trend for them. In addition to that, while they're spending millions on that stuff, they're also spending millions or maybe billions on advertising and marketing. In addition to that, that's not their entire strategy.
sam (:Yeah, see, you're right.
And people don't get it. They don't get it. People also don't get that you got to spend that money, man. Like, it doesn't just come out of nowhere.
Mark Khoder (:That's not their entire strategy. Yeah.
It does not come out of nowhere. They only see that something has gone viral or a trend has gone a trend, but I don't know how much, how much money, effort, time, that brand. Yes, until something that works even even with let's go TikTok. Yeah, let's go TikTok. How many people trying to set trends of or go viral on TikTok? Hundreds of thousands of people, millions.
sam (:time, effort, and how many people it takes to do it.
Which is almost exactly, which is almost
impossible, man. How many videos get uploaded every second on that bloody thing? It's retarded.
Mark Khoder (:And only
and only 1 % go viral or 1 % set a trend. They don't see all the others. So going trend and going viral should be part of your strategy. Yeah, should be part of things. Hey, let's have fun here. But it shouldn't Yeah, it shouldn't be should be part of your thing, but it shouldn't be your your number one thing.
sam (:and try it.
That's right, but it's not the bail and end all.
shouldn't be your number
one thing yet.
Mark Khoder (:And that's where a lot of local business get wrong because they are or they see someone else that just opened up and they're getting a lot of engagement on their social media and a lot of people are talking about it, but they forget that that that was them when they first opened.
sam (:That's right. That's right. That's right. Also, they don't know how much someone's, I mean, like, I know, you know, you and I see more behind the scenes of this than anything else, you know? Like, if you got that play money, like, look at, I don't want to say, you but you look at some of those big name restaurants, let's just, look, we'll just say it. Chin Chin, for example, big names like Chin Chin, yeah? They got endless money.
Mark Khoder (:That was them when they first opened. So...
Big names, big names. Yeah.
sam (:is a marketing giant and he's got some of the best people working for.
You can't compete with that.
Mark Khoder (:You can't compete with that unless you're playing on that same level.
sam (:You can't, you can't compete with that unless you're on that same level.
Exactly. And if you are on that same level, you're not worried about competing.
Mark Khoder (:You're not you're you're well, here is the thing. Yeah, you're competing if you're on the same level you understand if you are changing you understand that you're not only competing with big big game, you're also you're also competing with small game like you're competing with with things that you'll never think that you're competing with like super anybody that sells food and a drink you're competing with. Yeah, sometimes sometimes you feel like you know what I want to eat.
instead of going to chin chin. You're competing you're competing with all sort of things. Even if you're chin chin or you're any anybody else. Everybody is taking a chunk or you know what, instead of eating chin chin today, we're traveling to Warrington because we're staying a night, an overnight there, whatever you're competing when you're not in immediate vicinity of the customer.
sam (:Mm.
Mark Khoder (:You're competing with things you never thought that you'll be competing with. Someone will might invite you to dinner say, Oh shit, I'm meant to go to Chin Chin tonight, we're going to cancel this because I'm going to eat dinner at you know, where I was invited the other day or I've forgotten about this person. You're competing with situations, you're competing with locations, you're competing with events, with occasions with people jobs that change jobs or changed diets or you're competing, you're not just competing with direct
competition. You're competing with anything and everything that comes to mind and that's big brands understand that they understand how this game works. They're not just thinking, oh, I'm chin chin and I'm competing with the Atlantic. They, they understand how human behavior operate operate and they take all these things into consideration. Not just that. Oh, I'm a big game and I just got to mind my own business. That's not
sam (:you
Mark Khoder (:That's not how they operate.
sam (:Yeah, true. Well, that's us at 33 minutes and 40 seconds.
Mark Khoder (:That's not how they operate.
That's amazing. Here you go. Do you have anything, last word you'd like to say, maybe a recipe hack or anything, or anything you'd like to say?
sam (:A recipe hack, yeah man.
Yeah, yeah, yeah. Recipe hack.
Mark Khoder (:Let's finish this with a bang.
sam (:You know, if it was me, you know what I'd do? I like to take those Mee Goreng, those little packets, drop them in the water, get them cooked. Once they're cooked, I like to drain off the water, mix all the packet stuff through it. Take a little bit of that Lao Gan Ma chili oil, maybe like a tablespoon per packet of Mee Goreng, mix that through it. Fry two whisked eggs.
in extremely hot peanut oil. So they bubble up for about 30 seconds, keeping, you know, everything nice and, you know, bubbly and undercooked, like almost undercook it because you want to break it up through the noodles. And then I mix that through the noodles, the egg, and then I chop up a whole heap of fresh spring onion. And there you go, Bob's your uncle. Or you can boil the egg with the noodles. And when the noodles are cooked, take the egg out. Yeah, it'll be a bit raw.
and I'll give it a bit of a carbonara feel, scoop out that egg, mix it through. And that's yum also. Yeah, man, I love a good meagre ring. I love a good meagre ring.
Mark Khoder (:Nice.
I love them too, but I haven't had any...
years now. But I love I love them. I love them. And I miss them. Well, that was amazing. Let's do this again. We don't know how often we're gonna do this. Maybe every second week. We'll see. Sam, thank you so much. And hopefully we keep this going for as long as we can.
sam (:Yeah, definitely. And again, thanks for having me and I think that's it.
Mark Khoder (:Beautiful. Ciao.
