Rick Denton: 0:05

You're listening to CX Passport, the show about creating great customer experiences with a dash of travel talk. Each episode well talk with our guests about great CX, travel...and just like the best journeys, explore new directions we never anticipated. I'm your host Rick Denton. I believe the best meals are served outside and require a passport. Let's get going. Show of hands for everyone who opted to start a completely new brand concept concept in the middle of a pandemic. No. Well, today we get to hear from Brian Campbell, and Mike dura to people who did just that. Brian is the VP of culinary and beverage. And Mike is the Director of Marketing at a new concept launch this year, big shots golf, I'm eager to learn how they went about creating a customer centric experience in the midst of all that 2020 brought us now Brian and I have known each other for years. And I can assure you that while I may talk about passports and great meals, some of the best things I've eaten have come from his chef creations. While my stomach rumbles thinking about it. Let's get to hearing more from Brian and Mike, gents. Welcome to cx passport.

Brian Campbell: 1:18

Morning. Thank you.

Mike Dzura: 1:19

Thanks for having us, Rick,

Rick Denton: 1:20

glad to glad to hear from you all, I'm looking forward to this. So both of y'all were involved in the launch of a new brand, which has to be incredibly exciting. Now, as you'd expect with a name like cx passport, we're gonna head right to talking about the customer. So with so many possible points of inspiration, how does the customer fit into how you create the overall brand and experience?

Mike Dzura: 1:41

Yeah, I mean, Rick, I mean, that's, that's a great question. And as you kind of alluded to, in the front, you know, creating a brand in 2020 is a challenge, it's a challenge in any year, last year, you know, brought a lot of things upon us. And when we sit back and kind of look at the customer, you know, the customer is always at the center, no matter what we're doing every decision that we're making, we're putting the customer at the center. And we really had to focus on this past year, you know, what does that customer want? And what does that guest want? What are they looking for when we say the word experience at the end of the day? And how are we continuing to innovate on that experience? You know, this last year forced us to sit back and really kind of ask those questions, because a pandemic had many effects across every type of business. But the one thing, it really forced, every brand, if you look around to do was to adopt more technology at the end of the day. And that led people to, you know, this, this kind of goes to my parents a little bit too. If they do listen to this, I'm sorry, Mom and Dad, but you know, they had they had never used apps like Uber Eats or doordash. Now they have used smartphones. But you know, our grandparents never used smartphones in the way that they had to use them when you couldn't, you know, interact with them face to face, but he wanted to see that, well, you know, well, that was a shift in how people you know, use technology. It also opened the door to now make it more accessible to everybody using it in everyday life. And so when you look at restaurant, it really kind of changed the game and how they were operating right restaurants had to think very quickly on their feet, how am I going to continue my business during the midst of this during shutdowns that that nobody can get out of. But you know, I got to keep putting food on the table for my family. It really kind of changed the game. And it's kind of where this is going. You know, we see this going beyond just the pandemic now that people are seeing, as you know, we see the younger generation rising, they already use this stuff. Now everybody else is getting on board with them. It's kind of like flip flop from what you see in the past. So you know, at the end of the day, we were fortunate that our brand is just beginning, our first corporate store. As we've talked, you know, open to the end of the year in Bryan, Texas, it's allowing us to build a tech stack that really complements that guest experience. And at the end of the day, you know what we're really focusing on with our technology team is walking that very fine line of you know, what's the right tech stack, while keeping that human interaction experience that we want to have, you know, when when we do open our big shots golf,

Rick Denton: 4:09

I've read so that's going to be important. I want to ask you about that later the the human aspect of that, but staying with that technology theme right now, it makes a lot of sense to me that it's been sort of a benefit for y'all to have not had something pre pandemic that you got to create that during it. So that wasn't that you were trying to convert through, but rather develop inside of that, that that pandemic and be able to start afresh because we've seen a lot of brands out there having to revamp how they did things and that can be a bit of a mental shift for them. When for you it was just here's how we're going to start.

Brian Campbell: 4:46

I agree. I mean, last year, there were a lot of questions about, you know, what will things be like next year or the year after that when we emerge from this pandemic, and how do we start off with that mindset rather than having to pivot so yeah, like I For stations we have

Rick Denton: 5:01

well in one of the things that allows you to start, when you're starting from scratch is almost everything's unexpected. And so I remember we, when we were talking earlier, there was a phrase that y'all said, called unexpected experiences for people. What I mean by that?

Brian Campbell: 5:18

Well, I think our unexpected experiences, you know, it is kind of one of our rallying cries. And I'll back up just a little bit. I think one thing that Mike and his team did last year to really set us up for success was to define our brand to find our, you know, brand archetype. A manifesto and core values that we operate from, and one that really rises to the top for us is unexpected. So that can be unexpected food quality, and then inspected moment, how do we celebrate you coming in? You know, so as Mike alluded to technology, how can we use technology to know What does Rick Denton like when he comes into big shots, golf. And so even if you go to a different location, they know what your favorite drink is, they know what you use the order, they know what game you like to play? And so are there ways that we can start, you know, delivering on that, so that when you walk into Bryan, Texas, you've never been there before they know what you like.

Rick Denton: 6:18

Isn't that almost the Nirvana that we want as customers? When we talk about that I'm so unexpected, I get that the delight, the surprise and delight that Oh, my gosh, I've walked in somewhere new. We talked about that shoot and call centers, right? Why am I having to give you this information again. And so it goes back to what y'all have described as that tech stack, being able to, from the very beginning, have this universal picture of what the customer looks like, inside of your technology. But that also must translate into a universal unexpected experience across the stores. Now you have mentioned there's one store opening, and it's kind of the beginning of your journey. But how are you going about ensuring that there's that sort of standardization of that customer experience across all of your stores?

Mike Dzura: 6:59

Yeah, I mean, so what I'll what I'll kind of add on to what Brian was saying, and you know, I know we're gonna get into Brian's food and stuff. Oh, yeah. Well, yeah, during the pandemic was incredible. But when you think of, you know, the word or the name, big shots, golf, right, you, you immediately think, Oh, it's another golf driving range with some technology behind it. But what people don't realize is the innovation behind the kitchen, that Brian has built here in the past year, and that our brand and when we look at it, it's actually a food first concept with experiential golf as the primary entertainment driver. And the reason for that is, you know, we sit here collectively and believe that golf is the greatest game that you can play. It teaches just so much about life beyond sport of golf, if you've ever played golf, and you're listening to this, you know what I'm talking about, you can pick, you can have your lowest score one day, and it humbles me very quickly. After that,

Rick Denton: 7:52

I certainly have learned how to express my curse words in the most effective way using the game of golf. So yes, it teaches you a lot of lessons.

Mike Dzura: 7:59

There you go. But the reality is, it is hard, it's expensive, it has a terrible reputation for not being diverse. And that's something that we want to change. We believe golf is for everyone. We believe that everyone, whether you're you know, a scratch golfer or have never swung a club, you know, we can always say what we one of the things that we always say is that big shots, golf is a feeling. Big Shot is a feeling anybody can be a big shot. When you come to big shots. It's not about you know, oh, I had the highest score in this game. It's about connecting with your friends, your families, your colleagues, building memories you want to hurry back to and everyone walking into the Big Shot should go just like that, at the end of the day, a big shot. You know, we were I was actually having this conversation with a brand agency that we're looking to work with around influencer marketing, it's so powerful. But there's this shift that we think that's happening. And it's that shift where you take, hey, the brands that we're using big celebrities as their influencers that's kind of shifting to now you're kind of going into more of this micro world where people want to see in brand everyday people like you and me, you interacting. That's what it's about at the end of the day. That that's something that everybody you know can strive to be at the end of the day. It's not about being XYZ celebrity, it's about living at the Big Shot in your own way. And we talked about unexpected experiences. It's exactly that it ranges from the food, how our staff is interacting with you. Obviously our gaming but also what we're bringing outside of the bay, we really believe that you know bringing the fun outside of the bay in tea box line is where you know people will continue to come back to us as well just the other week we hosted a boot camp on it Alon at our Fort Worth location which is one of our franchise ones. And you know how it worked was 7am they did an hour long boot camp we had about 190 people show up and we have a massive driving range one that they could work out on. Well afterwards we set up brunch and golf from At half before the store even opened and so again that's a way for you know people to come in they're able to sweat they're able to swing they will be on their Saturday morning and kind of kick off their weekend and to us that's that's kind of what unexpected means. That's what we're really trying to build off so when we look at across you know, all of our stores that are coming, it's really having that thread that when you go to a big shot to golf, it's more than just the golf you're there for an experience that that can really relate to anybody at that point

Rick Denton: 10:28

it's there's a couple things in there that you said that I really appreciate and that is one of the things of how you know you're you're looking to create a brand that embraces the diversity of your customer base and I've talked about that a lot in different podcasts, different themes different but it's always been about how do we reflect that we're seeing some great retail brands go at that right and so dove is the one that I think caught the first and the most attention around how we're going to recognize that there are all body shapes and body sizes and they all need products and how can we represent that and so that diversity of what that looks like and then other brands recognizing hey there's a lot of experiences that kind of plane if we don't recognize those experiences and those are customers that aren't interested in our brand and then the other thing that I well there's a lot that you said in there that I love but something that definitely caught my ear was the idea of the boot camp because I have had Brian's meals and I know that I need to work out in order to be able to well we talked about body shapes and sizes I mine would certainly continue to change if I didn't work out given how wonderful Brian's foods are so Brian I kind of want to pivot that back to you so it's this may be more for you but listeners of the podcast know that my tagline is that I believe the best meals are served outside and require a passport now you had the opportunity to create an entirely new menu experience how did your travels inspire that menu development

Brian Campbell: 11:48

you know it's funny because I've been thinking about that and you know obviously as chefs you need to get out you need to see food and so I would say our menu is probably less influenced by passport travel and more in the US but you know just getting out and just hitting different cities you know, I mean, and I'll speak to my past life too. I mean there have been times when you go to New York City and you try a dish and you go oh my gosh I want to put that onto the venue so you know we went out and we were thinking about something like our burger right so we wanted to smash burger so it's to smash patties it's it's the Martin's potato bun it's kind of like hey you know what we love Shake Shack. How can we you know kind of take that and bring it into our experience you know that kind of awesome burger so you know our pizza was loosely very loosely influenced by the idea of a Roman style pizza so having been in Rome few years ago you know it's this really light crisp airy pizza you know we can't do the experience like they do it there but we took that idea and this is you know one of the stories people love to tell is that this pizza was actually developed in my kitchen last year during the pandemic and as you know I have two teenage aged daughters Yes, and when they say dad we're sick of pizza you know you're cooking a little too much pizza at home, but you know back to the unexpected in our food so like our pizza we're making the dough and house every day we're making the sauce in house we're using fresh mozzarella so this is not a frozen dough and a canned sauce and pre shredded cheese like we are really trying to you know put a stake in the ground for quality and you know the other thing I was reflecting on when I was thinking about this question I travel is you know about 20 years ago I had the opportunity to go to Paris for a week just to eat somebody paid my boss at the time paid for me invited me to go over there and eat and I walked away I wasn't blown away like oh my gosh the technique this but it was just the quality that speaks through and everything that we had just fresh ingredients prepared correctly. And you know it's those truths and cooking that you just bring to even something like Barfoot by how do you make the best way? You know, how do you make the best pizza? How do you make the best burger? You know things like our onion rings? How do you bread those right? And so I think just getting out and experiencing food, whether it's in town, whether it's on the other side of the world, that you bring it into everything you do.

Rick Denton: 14:24

Oh Brian, when you end on telling me about being paid to eat through Paris, you have now just made every listener jealous and going back and reconsidering all their life decisions as to why they aren't in a job or someone is paying them to eat in Paris But hey, with those travels sometimes it's important to hit the lounge and get a little rest and relaxation. So I'd ask you both to come join me here in the first class lounge we'll move quickly here and hopefully have a little bit of fun too. So any order but dream travel location from your past,

Mike Dzura: 14:56

you know for me, it was actually our me my wife My wife and I's honeymoon, we went to Hawaii princeville and I mean, if you've been to Hawaii and you've been to somewhere like a wahoo or Maui, or really any of the islands outside of Hawaii, you know, whenever anybody goes to Hawaii I feel like they think oh it's like Jurassic Park when you get to Maui and it's like Maui is beautiful and I love Maui. But when you get to Hawaii there's something different about it being remote you can only access half the island and so first time I would say in my career that I was able to actually truly disconnect from everything from the outside now some of that might have been from my wife forcing me to do that but it was our honeymoon but but it you're also just in these remote areas all day exploring you know kind of what the nature and the landscape of Hawaii is it truly is and it's something that we always talk about going back to you know, when we were leaving our honeymoon my wife was like I want to live here and I remember looking at her and being like okay, well we would be living on this beach over here and that was fine for her and that's when I realized that hey, I know I'm right good Okay, she's she's okay with that stuff. And that's and that's and that's how I live too. So for me that's that's that was my you know, ultimate location I've been to up to this point.

Rick Denton: 16:12

Awesome. Brian, how about you?

Brian Campbell: 16:14

Well, I do agree Hawaii has been a highlight of my travels I've been able to go there a couple times but you know the one that really comes back to me that blew me away that I wasn't really expecting and I mentioned Rome a few minutes ago so I had an opportunity about four years ago we only get to spend a day or two in Rome wasn't quite long enough but we're just blown away at you know the culture the history the food that you can just walk down the street and go oh my gosh, that buildings 1500 years old Yeah, just that the amazing vibe I guess for lack of a better word, but really you know not not that I spent enough time there but it just wet the whistle that I want to get back there and spend more time

Rick Denton: 16:54

nice. Well, let's Okay, so Brian, let's go with you next, the dream travel location you've not been to yet.

Brian Campbell: 17:02

So I'm gonna we're actually touching on a few of these earlier right. So you know, I've been before the continent, Africa is definitely a place I want to get to I wanted to get their sense. Really, I was in college and I had some professors that talked about doing fieldwork and new Goro gore gorge with all the animals and just getting there and seeing that it's a place I really have on my bucket list.

Rick Denton: 17:24

Nice. I like that a lot. Mike, how about you?

Mike Dzura: 17:28

That's a hard one, you know, I think I'd probably say Ireland. So half of my ancestors are from Ireland. I've had family go back and and visit actually a really cool story a couple of years ago. And uncle and cousins of mine went up there and they actually met with family of my grandfather who passed away back in 1999. And met his relatives and really cool experience and you know, I'm a massive golfer. So I've always wanted to play golf over in that area of the world. You know, Scotland's another one I throw up because I like you know, like scotch as well. And so I've always wanted to see that. That sounds

Rick Denton: 18:09

really nice. Now you mentioned scotch but I'm only going to focus on on food right here. So what is your favorite thing to eat Mike?

Mike Dzura: 18:17

At the end of the day, if you throw a ribeye in front of me, I'm gonna eat it and it's my favorite thing in the world. I need to probably watch how much red meat I eat but you know, I love a medium rare ribeye you know, especially especially cut down here in Texas.

Rick Denton: 18:34

Yeah, well we're a consequence free zone here so you eat as much red meat as you decide to podcast. Brian, I bet for the chef this may be a hard one but what is your favorite thing?

Brian Campbell: 18:46

This is a very hard question because it will change but I have to say I probably go back to the Italian food more than anything else and it just did specially you know things like just bake pastas we're about to cheese like that to me is comfort food that I could eat all the time but again probably don't need to eat that every

Rick Denton: 19:08

day. Remember consequence free zone we're okay yeah, don't worry about it. Now so now think about the other way Brian what is the thing your parents forced you to eat but you hated as a kid I

Brian Campbell: 19:22

remember them forcing me to eat anything but I do know that and apologies to mom she would make the stuffed green bell peppers and that green bell pepper that had been cooked in the oven for an hour like I could not eat it now the filling the meat the rice whatever I love that but you know it took me years I was probably not into my 20s till I discovered that oh my gosh, bell peppers are actually really good when you don't cook them for an hour.

Rick Denton: 19:51

It's amazing what we learn and what we've been tortured with some of those cooking things from the past. So how about you Mike, what's a thing your parents forced you to eat but you hate it as a kid?

Mike Dzura: 19:59

Yeah. It's funny because it's one of my favorite things to eat now what is broccoli? I used to be like I think it was because like your friends didn't really eat broccoli or like you didn't see them eat broccoli and so whenever my mom would make it eat it at night she's big on having a vegetable every every dinner we'd always have a sit down family dinner you know we didn't drink water we drink a glass of milk, which you know, I have to thank him for now because I've never broken a bone and it probably had a lot to play play into it but yeah, broccoli was probably the big one when I was a kid but again I love it now I eat almost

Rick Denton: 20:29

brilliant. Love it. It's funny broccoli and brussel sprouts have shown up quite a bit on the flip like that they hated as a kid and then flipped as an adult. I always like broccoli I always hated brussel sprouts so it doesn't apply to me but my goodness I've heard a lot of guests say the flips the

Brian Campbell: 20:44

green vegetables the green bell peppers Broccoli the Brussels yeah

Rick Denton: 20:48

we have veggies have come up a lot as as the category there so let's let's start with Mike we'll close with Brian what is one travel item you will not leave without Mike.

Mike Dzura: 20:59

This is funny, or I think it's funny but it's actually my air pods and it's funny how Apple does this to you and it's why I think they're one of the greatest brands but you know when you imagine when you leave your home without your phone right you're like you're disconnected from the world What are you gonna do why do you have my air pods now to like if I leave even if I'm going to the office without them I started stressing like how am I going to take this conference call? What am I gonna do I have to hold the phone to my ear actually. So it's one of the things that like I always double check I keep them in my pocket no matter where I go I could just be going to the store and I got him with me so that's my one thing that I now never leave without awesome.

Rick Denton: 21:37

Brian

Brian Campbell: 21:39

well it's funny because I was thinking technology too. I mean I don't think this is not a travel item I can't go anywhere without my phone these days. It's like if I run an errand I don't know how my phone i'd like you said I feel lost. And you know, I mean I remember the days when I had to travel you eat you know, you either had the big flip map or you were printing the night even Google Map I don't remember what was before that MapQuest or printing out your MapQuest to, you know, figure out where you were going these days without your phone. I mean, everything is on that. So gotta have it.

Rick Denton: 22:17

So yes, Brian, the phone, definitely, I have no idea how we traveled without, well, actually I do we found a folded map in my wife's car, because we just traded it in. And my kids didn't go as far as to say, What's that, but I guarantee you that have zero idea how to use that map. So it was funny to think how far we've come there. So I know this though, thinking of maps, travel isn't always major international flights and long travel, it can be in our own backyard or regionally close. So how to entertainment venues like big shots appeal to that type of traveler.

Mike Dzura: 22:51

Yeah, I think I think it's interesting because I think the pandemic influences a lot people used to take for granted, like the littlest things, I remember here in Dallas, when we were going through our first kind of wave of lock downs, going on a walk was like a privilege, you're you're excited to do that. And you know, before the pandemic, you you just took that for granted. And all of a sudden you see all the neighborhood out walking around the same times. And I think when we talk about, you know, big shots and and entertainment venues that are that are similar to it, what we are really trying to create in our realm is you know, a feeling of a neighborhood and a community, something that you can come back to, it doesn't mean that you know, a lot of times people in my experience look forward to that big vacation every year and they're working towards it. And I think that's great, you got to have those, those goals. But if something happens, and you can't take that vacation or you can't do that, it doesn't mean always loss, like you can still have experiences that you can look forward to you every single day and every single week. And that's what we're trying to create for big shots here is you know, in your own backyard there's things to explore that that you know people from the other side of the world you know, I used Dallas, for example, we were always like, why would you come to Dallas? Well, my people from the other side of the world, like they come over here or you know, different parts of the country and they anything Texas is is it's great. And so I think it's you know, it's all about where you're from and what your kind of background are. But I think you know, being able to create those community and neighborhood vibes that really bring people together, give people that excitement that they have something to look forward to not just you know, once a year but everyday to every week every month.

Rick Denton: 24:37

I found myself enjoying those walks as well and it is your right Mike those those little things. I'm, I'm curious about a quote that I've heard y'all say to me, as we were kind of getting connected and planning this out. You said to me earlier and forgive me I've failed to remember whether it was you Mike or you Brian, but I'd love both of your perspectives on this and We may close out with this. But you said we know we've made mistakes. We just don't know what they are yet. Tell me more what you mean by that?

Brian Campbell: 25:10

Yeah, so I said that we were talking before because as we were developing this brand, there were so many decisions to make. And I always contrast it with and I've worked with other companies you walk in, and you pretty much have everything figured out. We're just tweaking and revising. But in this one, you know, there were times I'd wake up in the middle of night and think, Oh my gosh, we need to pick a coffee cup, you know, so there were so many decisions from what Mike's team did with the branding, you know, uniforms, what's our guest experience, what's our food and beverage that we know we're going to get something wrong, it's almost that you know, fail fast kind of thing, like, let's figure out what's wrong and fix it. Because we know there's something that the food's not going to work a prep is going to be too hard, you know, we're going to have something defined wrong and our guest experience and I think earlier, when we were talking Mike talked about technology and I think that's one thing that we're really going to probably start leading and I'm more not that we've made a mistake but you just realize, hey, we can use technology at the bay to get people's food out faster to help people order faster and so we're just really researching things like that. So I think it's still you know, we're in that world of figuring out what our mistakes are. And we'll learn more as we keep going.

Rick Denton: 26:22

I think something you said there Brian had been challenged during the specifically during the pandemic because it's one thing to know hey, we made mistakes and then you run them through customers but you probably weren't interacting with customers as much during that time as we were on lockdown. So I may direct this to you Mike how taking what Brian was saying there about we know we've made mistakes we just don't know what they are yet how are you incorporating the customer's voice but during the pandemic and now to find out what are the things that delight the customer? What are the things that are falling short and then iterate and change going forward?

Mike Dzura: 26:54

Yeah, absolutely. I mean I think the first thing on this entire question I think it's a great question is any brand that feels like they have it figured out to me they made the first mistake there right? And so to us, it's all about you have to be able to evolve I mean everything that came through last year and we talked about 2020 2022 is going to be in the past right and we're going to be moving forward but it's going to be a new normal and it's really really looking at what does our guests want and you know we are building this brand last year we didn't have any locations you know that's a lot of the brand team working on this is who are who we believe our guests is going to be well you know one of the same that we have on our team is no plan to bulletproof on especially on the marketing sector right like there's it you can go in with that but it's going to change very quickly once we start learning who our customer really is and what they want and a lot of that has to do with hearing from our customers and so we want to engage them we're working with a group right now on putting in you know, real time guest surveys and questions in venue to understand like where are the shortcomings you know, where we might see from you know, 30,000 foot view this looks like it makes a lot of sense on paper the customer theme today might not think that the guests might not think that and then when you look at to the markets that we're going to it we're really going to the second and third tier markets that that don't have an entertainment you know, experience like we like that we're bringing well what that what that challenge brings is it's not like going to a big market where you know you have a diverse set of people there that you can kind of reach in every in every kind of market kind of has that group of people we're going to very niche areas that we need to focus on Hey Bryan Texas is going to look a lot different than maybe what St George Utah looks like or what a Naples Florida looks like. And so it's also really adapting around those individual locations and making sure that we're hitting the experience right for them as well. And again, it's about to me at the end today it's about not not being coming in with some kind of bulletproof plan it's being ready to evolve as soon as we as soon as we open because we know we're going to have to

Rick Denton: 29:08

I think I think let's close there because that there you've hit on a theme that is very dear to my heart and that is using the customer to help you make your decisions not help you drive you to make your decisions and what I'm hearing what you just said there Mike was, yeah, we're going to we're going to respond to the customer B they St George B they Brian B they whichever city is next on the list, we're going to make sure that the experience is a delight to that customer and the only way we can know that is by understanding what that customers experiences what that customer wants desires and it may be unique and I certainly appreciate that as a customer experience guy myself guys, this has been a delightful conversation although I am kind of hungry because we've certainly talked about some wonderful food. I loved hearing the influences and how you've come up with that that menu Brian and and how we how you were able to choose between even like you said, coffee cup and everything that goes into creating a brand from a food and beverage perspective, Mike, it's been great to hear how this customer centricity approach, overused word, but it really is something that I'm hearing loud and clear come out from what you're saying and how you're approaching the growth of this brand and the definition of this brand. Even from the very beginning of having that value. That mantra, that slogan of unexpected experiences for people, that shows me that it is all about that, that customer and understanding the customer and being delighted when you're able to delight them. So Mike Bryan, really had a great time today. Thank you so much for being on the episode. Thank you for being on cx passport. I look forward to joining you at a venue someday soon. I eagerly await the opportunity to head out there and eat some of that great food and well embarrass myself a little bit with my golf game, but I'm sure it'll be fun nonetheless. So thank you all very much for being on cx passport.

Mike Dzura: 30:55

Thank you, Rick.

Brian Campbell: 30:56

Thank you for having us.

Rick Denton: 31:00

Thanks for joining us this week on CX Passport. Make sure to visit our website cxpassport.com where you can hit subscribe so you'll never miss a show. While you're at it, you can check out the rest of the EX4CX website. If you're looking to get real about customer experience, EX4CX is available to help you increase revenue by starting to listen to your customers and create great experiences for every customer every time. Thanks for listening to CX Passport and be sure to tune in for our next episode. Until next time, I'm Rick Denton, and I believe the best meals are served outside and require a passport.