[00:00:10] Ray Latif: Hello, friends, and thanks for tuning in to Taste Radio, the number one podcast for anyone building a business in food or beverage. I'm Ray Latif, the editor and producer of Taste Radio, and with my co-host for this episode, John Craven, Jacqui Brugliera, and Mike Schneider. You notice my intro voice when everyone sits up in attention. I say, hello, friends. And I just saw Jackie and I went, yes, Jon kind of straightened their backs out a Little Saints. You say, hello, friends. I started looking around and go, where?
[00:00:41] John Craven: I was waiting for a British accent.
[00:00:42] Ray Latif: I thought we were getting big.
[00:00:43] John Craven: Yeah.
[00:00:45] Ray Latif: I, you know what, I would lose a lot of British listeners, English listeners. I can hear right now.
[00:00:49] Jacqui Brugliera: Hello, hello.
[00:00:51] Ray Latif: I was thinking about it and then I decided not to do that. We are in London. As discussed, as talked about the last few episodes, we finally made it here to The Lucky Saint couldn't have had a better first three days in this country, in this city. It's been really exciting. Jackie and I were in the cab over here. I should note that we are in the offices of Tripp in Notting Hill. And on the cab ride over... Beautiful offices of Tripp. Yeah, the first couple days we were here feel like two weeks.
[00:01:21] John Craven: Yeah, it feels like a marathon. We're like, it's only Wednesday. Feels like it's been a week and a half. Day one felt like 96 hours. Yeah, totally, totally. What Day Is It?
[00:01:31] Jacqui Brugliera: I kept asking Jackie, Jackie, What Day Is It? What Day Is It?
[00:01:32] John Craven: Yeah, I had to keep checking my phone. I have no idea.
[00:01:35] Ray Latif: I mean, it's hard to believe I landed at 7am on Monday. And then it's 3.40pm here recording London time. And I'm just like, No, I landed like three, four weeks ago at least because it was so much packed in.
[00:01:48] John Craven: Well, you went right into it. You landed and then you were on the road. We were hitting markets.
[00:01:52] Ray Latif: We were, we were. I tried to sleep for like a half an hour and Jackie was just like, get up, get up you lazy bum.
[00:01:59] John Craven: We have things to do.
[00:02:00] Ray Latif: And things we did. Jackie's a bit of a sherpa. Yeah.
[00:02:03] John Craven: Gotta keep you online.
[00:02:04] Ray Latif: Well, it was great because you mapped out a bunch of places that we had to stop by and visit. And of course, the first one was Sainsbury's. Is It Sainsbury's or Sainsbury? I don't know. Sainsbury's? I hate when people... Sainsbury. Sainsbury. I hate when people put a possessive on things that don't need a possessive. Like if someone's saying like, I don't know, I'm going to Burger King. I'm cringing right now. It makes me so mad. Yeah. Anyway, we went to Sainsbury's or Sainsbury's, one of the two.
[00:02:38] Jacqui Brugliera: I hate when that happens, but I'm gonna do it anyway.
[00:02:43] Ray Latif: I feel like what we saw at that retailer was very British. I feel like it was a very different kind of grocery store than the ones we typically see in the United States. A lot of products, almost, I'd say 99% of the products there are ones that I haven't seen before. Some brands, but yeah.
[00:03:02] Jacqui Brugliera: Do you know the difference between British and English at this point?
[00:03:05] Ray Latif: What's this? Never mind. All right. Do you have anything to add about Sainsbury's?
[00:03:09] John Craven: Yeah, I would say it's like a conventional grocery store, but they were all UK brands. Like, I feel like if you go into a U.S. convenience store, they might not all be U.S. brands. And it was very British. Even the plant-based food was very British. It was like aged cheddar cheese, but it was plant-based.
[00:03:27] Jacqui Brugliera: I like to go to Sainsbury's for all the standard candy to go get, you know, or Tesco for all the standard candy to go get something Cadbury, something Toro, a Kit Kat. Wasn't that Kit Kat next level?
[00:03:39] John Craven: It was unreal.
[00:03:41] Ray Latif: I will say the sweets here are better because they have all the garbage that they put in the United States.
[00:03:46] Jacqui Brugliera: This supports your argument though, Ray, that US stuff is so processed, has so many additives and fillers and disgusting. It's like, sure, a Kit Kat on the streets of LA would melt in a second, a UK Kit Kat, but it tastes so much better. I'd just be licking my hands.
[00:04:04] Ray Latif: My teeth don't hurt after I eat that kind of food for some reason, because I don't know what it Is It'm telling you, the chemicals, they're ruining our mouths. I mean, there is processed food here, obviously. It's just made with better ingredients. I was actually struck by a brand I saw at Sainsbury's called Q-U-O-R-N. It's been around for a while. And yeah, this is the first time seeing it. Some are in the U.S., you know that. Do they really? Yes, it's a big brand in the U.S. Well, I've never seen picnic eggs, plant-based picnic eggs. Oh, really? Yeah, and so picnic eggs are apparently eggs or hard-boiled eggs that are covered in fried sausage. Is that right? Yeah. Do you think I eat this stuff? It's like a Scottish egg, right? Is It like a Scotch egg?
[00:04:51] John Craven: I don't know. So this is like a British thing.
[00:04:55] Ray Latif: Yeah. So, you know, I saw a few of these things out there. I saw there was a plant-based fish sticks brand as well. I thought to tag Jackie on that, because I know you were, at least when you were a kid, you used to indulge in the fish sticks. And now that you, you know, partake in a lot of plant-based stuff, it might be talking to you. But then I was thinking, Fishless fish sticks. I don't know. I can't say that that's I mean don't you like sushi? Yeah, what does it have to do anything? Don't you don't eat a little imitation crab? No, don't do that stuff. That's disgusting.
[00:05:28] Jacqui Brugliera: Yeah, Jackie was tempted by the dark side though the other day at We stopped by st.
[00:05:33] John Craven: John might have sampled some meats. Yes. What Is It. John? Oh Very fancy restaurant that is, what Is It?
[00:05:40] Jacqui Brugliera: It's nose-to-tail eating. It's Fergus Henderson's restaurant, and it is magic.
[00:05:45] John Craven: And I tried Ox Heart, which was actually pretty tasty. So if I'm going to eat meat, you know, I'm going to go all in.
[00:05:52] Mike Schneider: Just picture you eating a raw Ox Heart. That's what I imagined.
[00:05:55] John Craven: It was just like a still pumping, bleeding heart.
[00:05:57] Jacqui Brugliera: She thought it was going to be like Temple of Doom, where I just reached into the cow and pulled out a Jack-o'-lantern. Not bad for anyone who might be eating lunch or something when they listen to this. No, it's kind of like a little steak. Yeah, it's steak.
[00:06:08] Ray Latif: So good. Well, the question is, did you get sick afterwards? I think, no. I would have thought that eating meat for the first time in like, what was it? Seven years?
[00:06:18] John Craven: Yeah. I haven't eaten meat in a very long time. Many, many years. And I don't know anything I eat in Europe or not in the U S for some reason. I'm like, fine. I eat bread. I drink milk. You know, I think again, you know, it's not processed as processed and it's better quality. So your body just sucks it up rather than rejects it.
[00:06:38] Ray Latif: Maybe it has something to do with all those juice shots we're drinking. We're drinking a lot of Moju juice shots. Rich Goldsmith, a very kind fellow who is the founder of the company, was actually speaking at the Cheers The Drinks Summit event that we went to on Tuesday. And he gave a great presentation. I was really surprised and excited to see their flasks. They're flasks of turmeric shots, which they seem to have in a lot of stores around here. They were in Sainsbury's, they were in Whole Foods. I actually didn't buy one of these, but I think I'm going to buy one for the way home. We all bought the Little Saints. The mango one was incredible. Yeah, it was really, really tasty.
[00:07:15] Mike Schneider: Side note, he said that a lot of people are stealing those from retailers thinking they're alcohol.
[00:07:24] Ray Latif: You know, I think I saw stickers on them. Okay. That makes sense.
[00:07:30] Jacqui Brugliera: Just beginning the path of sobriety for so many people.
[00:07:33] Ray Latif: Yeah. I also drank a blue drink. So listeners might be surprised Ox Heart that. Yes. Innocent Drinks, which is a maker of cold press juice. They make a bolt from the blue product. This one has guava, lime, apple, coconut water, blue spirulina, and vitamins. It's quite good. Quite good. At Whole Foods, Whole Foods was our next stop after Sainsbury's. Actually, I take that back. It was a place called Club Soda. Club Soda is a tasting room and shop for mindful drinking, i.e. non-alcoholic beer, wine, and spirits.
[00:08:04] Jacqui Brugliera: Founded by a woman called Laura Willoughby. We tried to reach out to her to get her to come to the event. She's in Berlin, unfortunately, right now, but hopefully we'll get a chance to hook up with her at some point. What Day place.
[00:08:18] Ray Latif: Well, the best part about that place is that they had a bar in the back. Yeah. I mean, it was a place and they had a couple tables in The Root too. So for tasting.
[00:08:25] John Craven: Yeah.
[00:08:25] Ray Latif: If you wanted to just hang out and crack open a can or a bottle, you know, they had that available. And I think, you know, there was a slight upcharge if you wanted to like consume it on premise, but it says try before you buy outside. Yeah. But I, but I love the fact that, you know, It was a social, it was a place for social gathering, if that's the term. And as well as one where you could go and shop. I feel like that is the kind of thing that might be missing from the US-based non-alc stores.
[00:08:51] Jacqui Brugliera: Before we came here, I stopped for a quick decompress and I got something from Ish. And- What is Ish? Ish is a maker, a Danish maker of non-alc cocktails. And we had the Paloma, and John and I both had the Spritz. And the Paloma just blew me away, the smoke, the taste. It's so close to having an alcohol burn. It was pretty scary. And no impact, no alcohol. And then I also had the Spritz, which was phenomenal.
[00:09:22] Ray Latif: Now a product that I saw at Whole Foods, they may have already had this also at Club Soda, was a brand called The Root Co. And they had this ginger kick in a can. It describes it as a cold-pressed from East African ginger drink. And it is just striking. I feel like this was a theme across the board among a lot of the products that I picked up and saw is that they had this beautiful current trendy package design, but also in a very British way. It's kind of weird. I don't feel like I would see this type of package design in the United States, or this label design. The can feels a bit like sandpaper. A lot of the cans here, these small, the squatter cans, they all have that texture of like sandpaper. I'm not sure. They must be all canning at the same place. A lot of the ready-to-drink cocktails are in the same way.
[00:10:18] John Craven: Yeah. There was even a, a line of Ken cocktails called vacay. And it's this like British soldier sitting in like a inflatable, like tube. And it's just like fun and playful. A lot of the branding that we're seeing is like very modern, but also very fun. And like, there's like a sense of humor there.
[00:10:35] Ray Latif: Totally. It's that British irony. I was actually struck by, there's not a lot of them, but the magnesium waters that I saw at Whole Foods. Now, magnesium, obviously a hot trend or at least an in-demand ingredient in the United States, but typically I'm seeing it in supplement form or powder form. But there were two ready-to-drink offerings that I saw at Whole Foods. One is called O, as in O-H-M-G. It's a sparkling magnesium water. Speaking of humor, O-M-G. I love that one. The other one is for a brand called Better You, and it just describes it as magnesium water, and this was an energy variety that I took a photo of. And then, of course, Tripp. You know, Tripp Markets. Products made with Better You you and botanical ingredients and adaptogens. The one I have in my hand right now is their mindful blend made with magnesium ashwagandha and lion's mane. This one is a blood orange and rosemary flavor. It's delicious. I'm kind of curious why we haven't seen magnesium water RTDs in the United States and they already have them here. We have? Have we? There's a couple. We know one company that's going to do it. We won't say it yet. But anyway, I mean, I thought it was pretty interesting to see that. Again, you know, us crazy, stupid, and bullheaded Americans think that we start everything. We lead all the trends here.
[00:12:00] Jacqui Brugliera: No, the non-ALC trend is certainly led by The Lucky. The non-ALC stuff here is a Little Saints ahead of what we have now. We're catching up. I think there's a lot of great offerings now between Little Saints and Bon Buzz and Guia and De Soi, or De Soi, or however you like to say that. De Soi.
[00:12:18] Mike Schneider: Well, the bottled water market is also quite different outside the U.S. in terms of like mineral content and, you know, consumers are a little more maybe accepting and wanting that type of stuff than what you see in the U.S. too. So that could be part of it.
[00:12:33] John Craven: Yeah. I mean, I stopped in Prague on the way over here and they had magnesium waters too, and they led with it, which was interesting. It's like mineral water. And because you expect mineral water, let's just add some magnesium and add that functionality. Whereas I feel like magnesium might be just like a ingredient in some of the beverages in the United States, but not like the main front and center ingredient.
[00:12:53] Ray Latif: Yeah, I wouldn't be surprised if we start to see that in the United States where there are brands that lead with magnesium. Is that the best marketing strategy? Is that the best brand strategy? Probably not. But yeah, I was a little surprised to see that. Also, you know, seeing a lot of... Soups as beverages, you know, back in the day when tea or gazpacho caught everyone's interest. Kettle on fire. Yeah. But I think we kind of stopped. There's not many of these. There's not many of these drinkable or bottled soups on the U.S. market, at least not ones that I've seen. And this one I saw at Whole Foods was Re-Nourish, the brand called Re-Colon-Nourish. And this is their digest variety that I'm looking at my phone. And they have a roasted carrot ginger variety. It looked really, really good.
[00:13:37] John Craven: They had a mushroom one too. I mean, that might also be a British thing. Like it gets cold and gloomy and there's a lot Ox Heart soups and things that people are eating. So maybe they're more likely to, you know, pull a bottled soup off the shelf than like someone in the United States.
[00:13:51] Ray Latif: Yeah, that's a good point too. Before the Cheers event, I stopped by a specialty food store called the Passage Pantry if you have an opportunity to go. What neighborhood is that? Where were we yesterday? At the London Design Center. North London. Yeah, you can say it's Angel. Angel or North London, either way, that's where we were. This place was awesome. This place had a ton of products and ready-to-drink cocktails in particular that I was in love with, including a brand called Brink. They had this Negroni in an orange can, great branding, described as a bittersweet Italian aperitivo. That's what it is. But you know what? This is going to blow your mind. I did not realize that this product that I bought was a non-alcoholic cocktail. I'm seeing it for the first time when I bought it in a can. I don't believe it.
[00:14:40] John Craven: You just realized, right?
[00:14:42] Ray Latif: The founder of Brink reached out on Instagram and was like, Oh, I'm going to come tonight to the trip event. I'm like, awesome. I can't wait to try that. I'm like, you know what? This is a really good product. I just didn't feel anything. Was it that good? I have to admit, I haven't tried it yet. It's my first. Okay.
[00:14:58] Jacqui Brugliera: Well, I mean, you can pass it along if you want to.
[00:15:00] Ray Latif: No, I'm still going to drink it. I wouldn't give it to you, Mike. Are you crazy? The White Whitebox Cocktails, folks, we've talked about on the podcast before. They came out with a classic Cosmo. I haven't seen this product before. Beautiful. Looks a lot like this sort of 60s vibe of, I want to say like, Not like that LSD kind of thing, but it just has... Austin Powers. Yeah, it's Austin Powers-ish. Really beautiful branding. It's Austin Powers adjacent. It's aesthetic. Are you a Cosmo consumer, John? No?
[00:15:33] Mike Schneider: It's like me asking, are you an MLS fan, Ray? Wow. Is It really that drastic? It's kind of offensive.
[00:15:42] John Craven: That's like the sex in the city drink, right? You know, that's like basic. It is.
[00:15:47] Mike Schneider: I mean, when I, you know, I cuddle up on my couch for some sex in the city, you know, every Friday night, I do have a couch. You pull out a white box?
[00:15:56] Ray Latif: And maybe a Appletini, isn't that? Oh, anyway, come on, right? Come on. You can't compare one and Appletini. Those are two different. OK. Jason just did. Just did. Right. Another product that I saw at the Passage Pantry was one that's falling in the footsteps of better-for-you soda brands like Olipop and Poppy. This one's called Living Things. It's described as an all-natural soda, has a functional benefit of gut health. It's described as gut healthy, low in sugar. This watermelon and lime variety looks amazing. I can't tell Is It's a real watermelon on The Root, but it looks really delicious.
[00:16:33] Jacqui Brugliera: Our dear friend Lexi Forrester, who used to be with Minor Figures, reached out to Jackie and I, and we're going to meet with the founder tomorrow. So really looking forward to that. Yeah, just to get the whole flight and the story. So stay tuned for that.
[00:16:46] Ray Latif: Yeah. Another brand that kind of piqued my interest was one called Fibe, F-I-B-E. Yeah, that's cool. One of the founders spoke at the Cheers event, and I was actually kind of surprised that we're not seeing as many fiber-centric beverage brands in the U.S. as well. Now, this was a one-of-one. There weren't a lot of these out there, but they made it look so delicious. They made it look like a really delicious and refreshing beverage. This is their fruit punch variety. We are, but they just don't call it. Fiber.
[00:17:18] John Craven: Prebiotic. They focus on gut health.
[00:17:20] Ray Latif: Yeah, I guess that's true. But I mean, it's easier for people to understand what fiber is mainstream consumers than it is prebiotics. The problem Is It sounds like you're having a geritol or something like that. It sounds like it's for boomers. Yeah. But again, I think that's an easier sell than prebiotics and probiotics. It used to be.
[00:17:39] Jacqui Brugliera: And now, you know, now the younger generation knows that a prebiotic is, and yeah, they know what it is. They know it's good for gut health. They know that it's fiber. And so they want that. They don't want fiber. Okay. Even though it's fiber. They don't want Ox Heart fiber.
[00:17:53] Ray Latif: Yeah. Well, this one describes also a happy gut, happy day. That's their tagline, I believe. And I love the branding. And I love the fact that it's a fruit punch. It makes it feel a lot more accessible, interesting than a lot of the others. But what is fruit punch, though? That's the problem with fruit punch, though.
[00:18:07] Jacqui Brugliera: We've talked about this before, too.
[00:18:09] Ray Latif: Misfruit juice.
[00:18:09] Jacqui Brugliera: You don't like fruit punch? We love fruit punch, but we just don't know what it is. Okay. No one knows what fruit is fruit punch.
[00:18:16] John Craven: But it is cool to see, like, a lot of, like, gut health beverages, having fun with it. Like, we also talked Belly Dance at the Summit, and they're doing something really fun with Kefir. soda and they're just focused on fun branding and keeping it simple.
[00:18:29] Jacqui Brugliera: They have their little belly buttons everywhere and Jackie was like obsessed with the belly button logo. It was really, really cool. Another one that we saw, we've seen in the shops, in Whole Foods at the event and then also got to talk to the founder, Fee Cutting, was Feisty. Did you try Feisty? Yeah. It's a soda with 10 grams of protein and that was pretty interesting. It had all the great cues, cool branding, all that stuff. And the differentiator just, there's the protein. Just trying to, you know, it's like for pre and post run or something along those lines.
[00:19:03] Ray Latif: Yeah, again, I think a protein setter or a protein water are things that we've seen in the American market, maybe with not a ton of success, but the branding on this is great. Top class, yeah. Yeah, I mean, it has that vertical logo, which I know you're not necessarily a fan of.
[00:19:19] Jacqui Brugliera: I told her, I showed her barcode where I was like, hey, barcode's done everything, quote, wrong, but it looks amazing. And I felt like she took all the advice that I would have given her, did the opposite, and it looks phenomenal.
[00:19:31] Ray Latif: Well, it looks, I mean, it's very clear what this Is It's protein soda is the second largest font there. 12 grams of plant powered protein or plant-based protein. You know what you're getting. Flavor-wise, it's a little hard to see white peach and ginger, but I didn't get a chance to try it. But the hero isn't the flavor in this.
[00:19:49] Jacqui Brugliera: The hero is protein. Is It's the protein and then the color is supposed to give you the flavor cue. And there are interesting flavors like Sicilian lemon and lime. sour cherry and blackcurrant and some other just interesting flavors.
[00:20:05] Ray Latif: But to that, I would say for a protein soda, because you think inherently that's not going to taste great, you want to make sure that the flavor is something that you'd want. Right.
[00:20:14] Jacqui Brugliera: Because it's pea protein and pea protein doesn't taste great, but she's done a great job of masking the pea protein. It tastes great warm, but it tastes better cold.
[00:20:23] Ray Latif: Yeah, absolutely. A lot more from our retail travels. We'll throw some gems in there into the show notes. But got to talk about that really fun event last night at The Lucky Saint Pub. Huge thanks to Luke, Bose, and the team who really took good care of us. All the attendees, it was awesome to sit down with Jack Scott, who's one of the co-founders of Dash, and Catherine Brickin, who is the founder and CEO of Delicious. I just sat down with each of them for 15 minutes and chatted about their respective forays or their brands' respective forays into the United States market. In the case of Dash, they dipped their toe in the water and have since pulled back. In the case of Catherine and Delicious, they're full steam ahead, national at Whole Foods, national at Target. And so we're going to be posting both interviews in a future episode or future episodes of Taste Radio. Really, really interesting to listen to their respective strategies Is It relates to international expansion.
[00:21:21] Jacqui Brugliera: Well, first, Ray, you did, as always, a top class job with the interviews.
[00:21:25] Ray Latif: Well, I appreciate that. Thank you.
[00:21:27] Jacqui Brugliera: I think it's interesting because we haven't seen a lot of these folks in real life for a long time and we keep track of them on Instagram and talk to them, but it just feels a lot like a family gathering when we get together with The Lucky community. And I have to say, I was a Little Saints emotional because I've got a special connection The Lucky Saint and Luke and Emma and Sophie and Kevin and Nathan just went over the top to make that an incredible event. And I'm just so grateful for their partnership and for The Lucky Saint, for Lucky Saint products. And just, it's a special brand and we'll always have that connection to them. So thank you so much for that.
[00:22:08] Ray Latif: Yeah, and more coming from Lucky Saint. I sat down with Luke Bowes, who again is the founder of Lucky Saint, for an interview that we're going to be featuring in a future episode of Taste Radio. Stay tuned for that. I'll also be sitting down with Olivia Ferdy, who is one of the co-founders of Trip. I'm going to be doing that tomorrow. We're going to be chatting with her a Little Saints tonight as well. a lot of content coming your way about how these brands are building here in The Lucky Saint beyond and what makes them successful in this country and whether or not it can be replicated overseas. I think in either case, there's going to be a lot of really great insights that our audience will be able to incorporate into their business strategies Is It relates to package design, new product development, team building, etc.
[00:22:55] Mike Schneider: I'm really glad I'm here. I think always interesting just to look at, you know, another market that on the surface appears to be somewhat similar to the U.S. market, but of course has a lot of nuanced differences. But I do think there are things over here that for sure become use for inspiration for brands in other countries. So, you know, I think it's always worth listeners, you know, taking a look at that just for, you know, again, some outside inspiration, if nothing else.
[00:23:27] Ray Latif: Yeah, and I would also say that, you know, when it comes to the U.K., I keep hearing the same theme about the U.S. for founders and brands who want to come stateside. They're like, you guys are crazy. That whole country's just moving too fast. Everyone's wild. Everyone's out of their mind. Everyone's flying by the seat of their pants. Too complicated. Everyone's kind of chill here. It's interesting because... I haven't been honked at once.
[00:23:56] Jacqui Brugliera: There are some expats who have come here to create brands. For instance, Brittany Buckle, who had a company called Buff Bake and exited that company and now has... I know you guys didn't get to try it because I ate it all, but there's some coming to the office. She's created a brand called Knack Snacks, and they're these tiny, almost like air puffs of chocolate and birthday cake flavor, and they are insanely good. 150 calories, protein, unbelievable snack. And it was just great to see Brittany. I haven't heard from her in years, and just serendipitously there she Is It the Cheers The Drinks Summit, and we got to catch up, and that was wonderful. What Day great time this has been.
[00:24:37] Ray Latif: Yeah. Two and a half days, two and a half weeks and two and a half days. Two and a half weeks of memories in two days. Well, I hope we see a lot of the folks that we met here at BevNET Live, Nosh Live and Brewbound Live, which are coming up faster than we think. Less than two months for all those events. Early registration still available, Jackie?
[00:25:03] John Craven: It's ending next Friday. We only have a week to save. We think it's a month. Time is irrelevant right now. It's a month. It's going to speed up, so just buy your ticket.
[00:25:14] Ray Latif: I mean, this is the thing. I've said this a thousand times on this podcast. If you're going to go, and you know you're going to go, buy tickets now so you can save money. And I'm sure someone's gonna be like, well, why can't I save money, you know, when the day of the event or a couple of weeks before the event and stuff? Because we have to plan. We have a lot to plan. We have to know how many chairs to order. We have to know how much food to order, how much drinks to get and stuff like that. And Is It just helps us know who's coming.
[00:25:38] John Craven: Yeah. Beyond that, you know, the hotel room block is already filling up. We already have spots filling up for our one-to-one retail meetings. Is It's just beneficial in general to register early.
[00:25:49] Ray Latif: Easy way to do so, go to BevNET.com slash events. You can find registration links for all three events right there. Nice and easy.
[00:25:58] Jacqui Brugliera: If you know the event you want to go to, just go to the event live.com, bevnetlive.com, noshlive.com, brewboundlive.com.
[00:26:05] John Craven: We have those? We've got them. We have bundles. You want a URL? We got it.
[00:26:09] Ray Latif: You got it.
[00:26:10] John Craven: I can make it happen. We got it.
[00:26:12] Ray Latif: How about RayLatifLive.com?
[00:26:16] John Craven: We can do it. Yeah. I like that. We're not doing that.
[00:26:18] Ray Latif: That'll be like a little side thing. I'll do it on the Santa Monica boardwalk. Come out to Ray Latif Live!
[00:26:24] John Craven: That's pretty much what we're doing today, right?
[00:26:26] Jacqui Brugliera: Jackie Laff has done it in like five minutes and I won't know about it. And the next thing you know, RayLatifLive.com.
[00:26:32] Ray Latif: What's going on out there? Is that Ray? On the Ferris wheel?
[00:26:36] John Craven: Doing a live podcast?
[00:26:38] Jacqui Brugliera: Why is he strapped to the Ferris wheel?
[00:26:40] John Craven: Let's head over to the Eiffel Tower real quick.
[00:26:43] Jacqui Brugliera: Why is Mike yelling at him with a bullhorn?
[00:26:47] Ray Latif: That brings us to the end of this episode of Taste Radio. Thank you so much for listening. Taste Radio is a production of BevNET.com Incorporated. Our audio engineer for Taste Radio is Joe Cracci. Our technical director is Joshua Pratt, and our video editor is Ryan Galang. Our social marketing manager is Amanda Smerlinski, and our designer is Amanda Huang. Just a reminder, if you like what you hear on Taste Radio, please share the podcast with friends and colleagues. And of course, we would love it if you could review us on the Apple Podcasts app or your listening platform of choice. Check us out on Instagram. Our handle is bevnettasteradio. As always, for questions, comments, ideas for future podcasts, please send us an email to ask at Taste Radio. On behalf of the entire Taste Radio team, thank you for listening. And we'll talk to you next time.
[00:27:37] The Drinks: you
