Be Our Guest?

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Ella: [00:00:00] Welcome to Sense of Space, a podcast about the built environment and all the stuff we interact with. I'm Ella Hazzard.

Faraz: and I'm Faraz Shah

Ella: Hey, for us, how are you today?

Faraz: I'm doing all right. How are you, Ella?

Ella: I'm also doing all right. I feel like we're both kind of having a day, but I, you know, we're allowed, we're humans, right?

Faraz: we've come out of some meetings, need a break. But you know what? I am, I am here to talk about hospitality because it's near and dear and um, I like being a host.

Ella: Okay.

Faraz: I, when I was younger, I liked being a host a lot more. Now, now that I'm older, I like it less.

Ella: Like in your own home or like, like a professional host in

Faraz: Oh, per, personally?

Ella: create. Okay. Well we should talk about both of those things.

Faraz: professionally, like, I

Ella: you do that

Faraz: host still. Yeah. Yeah.

Ella: that. And I think you do that as your director of marketing, [00:01:00]right? Like you're host in so many

ways.

Faraz: the brand director at

Ella: director. So, so sorry. Oopsie.

Faraz: That's all right.

Ella: Okay. Well, let's talk about your personal hosting style.

Faraz: Let's do it.

Ella: so you said you used to like to do that a lot more when you were younger. What did that look like? Like dinner parties, like what kind of hosting feels good to you or

Faraz: Oh my gosh. Yeah. Way back in the day when I was younger, um, we had a few really, really close family friends that like lived in our area. So this is like after college, you know? Little kids, and I swear, like every weekend everyone was over at our house. Uh, me and a couple of other folks, like, we would just basically be in the kitchen like all day Saturday, like prepping food for like 20 something people.

Ella: What that,

Faraz: Well, 'cause it was like, you know, the couples, right? So the adults and then it was like the, the little kiddos. But we would cook [00:02:00] together every weekend. And it was an absolute blast. I mean, there was a time over the summer where it was almost every night. Everyone was over at our house and we would

Ella: That's amazing.

Faraz: many people, but it was a blast.

It was like, you're hanging out, everybody's eating. Everyone's having a good time. Yeah. Now I just am like, oh, it's nine o'clock, I think. Start wrapping up. What about bed?

Ella: A handful of like cold Turkey from the back of the fridge. Like

Faraz: Not a joke. Last night was like hotdog and mac and cheese. It

was like, and I was like, this is great.

Ella: I Wait, did you cook the, the hot dog in the mac and cheese water.

Faraz: no.

Ella: You're doing it wrong. That's my absolute favorite thing

Faraz: So this is gonna be on our separate podcast about condiments, but what the,

Ella: What do you mean? What the fuck?

Faraz: I've never heard that in my life.

Ella: It's like all the salty hotdog

Faraz: Yeah, the starch water.

Ella: and gets into the noodles and it

tastes so good.

Faraz: Is it [00:03:00] hotdog water and you're cooking pasta in it?

Ella: you said you had mac and cheese with hotdog, right?

Faraz: separately, but yes.

Ella: so like hot dogs on the grill and then mac and cheese on the

Faraz: A little stove, but yeah. Yeah.

Ella: no. I cook

them all

Faraz: you What? What?

Ella: you boil the water, and you put the pasta in, the hot dogs in, and you boil the hot dogs with the noodles. And then you chop up the hot dogs and you mix it in with a macaroni and cheese.

Faraz: I don't think we can be friends anymore.

Ella: Oh shit.

Faraz: What the fuck?

Ella: Wait, what? What? I don't, I'm so confused as to why you wouldn't do that.

Faraz: But why would you cook hot dogs and water

Ella: instead of not being friends anymore, you should be thanking me for changing your life.

Faraz: No,

Ella: So when I was a kid, when we used to go skiing, like, and it was cold, my mom would gimme a thermos. She'd put boiling water in it and put two hot dogs in there They're not bad boiled at all. Really like hot dog tea.[00:04:00]

Faraz: That's what I'm, that's what I'm

Ella: No, no,

Faraz: just brewed hot dogs and water.

Patricia: this is going in Olympus territory. That's all I have to say.

Faraz: Rob, I'll let you decide how much of this and makes it into the podcast about hospitality, but I swear to God, I am like,

Ella: All right, So you had hotdog

Faraz: Yeah.

Ella: and mac and cheese. Got it.

Faraz: Which is so far removed from how. We used to eat and entertain to where I'm at now, like as an adult with like one kid in college and then the other one who's like a teenager. So like, I feel like also lives with me, but I'm not a hundred percent sure sometimes.

Ella: You are like, are you here? Are you home?

Faraz: Yeah, pretty much. it's a weird existence.

Ella: Hmm.

Faraz: So hospitality looks different now for me.

Ella: do you experience other people's hospitality? Like, do you, like if you're not having people over, or if like your home is no longer the, the center of that kind of [00:05:00] activity, and maybe less so you've got kids that are away. Like when you go to other people, like have you ever what was like the best or the ni most nicely hosted experiences you've ever experienced you've had that's like at somebody's house

Faraz: I would say anything that is, um. Chill, relaxed and without pre pretension, pretentiousness, I don't know what, whatever the right adjective is here, but

Ella: Sure

Faraz: or noun,

Ella: doesn't matter. I can't help you

there either.

Faraz: Uh, something without all the pomp and circumstance, right? Like if it's people that I know and we're like family, right? Like everyone can be just chill, hang out in the kitchen, hang out, whatever.

But like if it's like a more formal engagement where there are guests. And you have to go through all of that like that. I, I don't have as much patience for that anymore.

Ella: I think that's fair. I think I'm kind of a agree, like in agreement. I think my family and like my extended family, like they, everybody is a very good cook, but it always [00:06:00] tends to be like a very formal affair.

Faraz: Hmm.

Ella: Um, and well, I love that we're able to do that and kind of, you know, host each other in that way.

Sometimes it does. It, it creates like additional stiffness or like, I don't know, formality where it doesn't necessarily need to be. Like we've had to work hard to convince everybody in the recent years that it's okay just to order pizza, like nobody has to cook. You know what I mean? Like that's acceptable.

The point is that we're together and like even if you're eating off of a paper plate, it's okay. It means that we could actually hang out longer and nobody has to go do dishes later. You know, like

Faraz: Plate's optional.

That

Ella: optional. Eat with your hands,

Faraz: that is the ideal like hospitality experience for me now.

Ella: I think that's fair. I'm, I'm somewhere of a mix. I would say I, for every event that I've hosted or dinner party, whatever, like I start off as an excellent host and there comes a point in the night where I'm just like, you know where the fridge is? Like I'm not refilling glasses like. And I will announce it.

It was like, I'm no longer hosting, I'm now participating in my own party and I'll take a seat. I was like, [00:07:00] have at it. Like, you know what I mean? Like,

Faraz: I

Ella: sorry, sorry, I'm done. You know, like,

Faraz: I do

Ella: it's 'cause I wanna hang out with people and not feel like, or I feel like I'm, the whole point of having everybody together is being missed.

Like they're having a good time, but I'm not having fun at my own party.

Faraz: I'm gonna use that as a segue because I do think that that's actually something. That's really special about the hospitality industry as a whole, right? Whether it's, you know, hotel, restaurant, uh, other like ways of kind of creating community gathering. But you are allowed to participate.

Like no one has that expectation of like, if you go with a group, you don't have to play host. Somebody else is doing that.

Ella: Yep. That's a good point.

the better experiences I feel like I've been to and or designed, it's like I put a lot of effort into the pre-planning and like, like kind of self-guided experience so that I could do that so that it wasn't that it wasn't hosted, but it was removing sort of the active elements of host where like, [00:08:00] I don't know, you, do you guys do this actually?

Well, like think about like your. Your showroom at NeoCon this year, like you had to kind of choose your own adventure and like right up front you kind of had people, you literally told them that they could go one way or another, and there were different things that they could do and experience throughout the entire showroom.

And there were places where there were people to talk to and kind of help educate around a certain something, but there also. Like a lot of different paths that you could choose on your own. So it was a really intentionally hosted experience, but that didn't mean that you guys were there kind of on top of people.

You were setting it up for people to be curious about stuff, right? Like,

Faraz: I think when we did our new income planning, I, I brought up the example of like, we didn't wanna be like Circuit City and then nobody knew what Circuit City was, but like, you know, there's certain like sales representatives that are on top of you breathing down your neck of like, can I help you? And like, that's the, I think sometimes the opposite of what you want out of a, a hospitable environment.

Ella: Totally. It's the element of curiosity or allowing people to [00:09:00]explore on their own actually creates far more sticky interactions

Faraz: creating the space for the interactions. I think, um, one of the best examples of hospitality that I can think of, it was actually even like featured in, uh, the Bear.

ever restaurant in Chicago, which turf happens to have a really amazing installation in the ceiling. but there is a, book that's written about hospitality and the example that they gave was, it actually has something to do with hot dogs. Somebody wanted like a Chicago dog. And this is a, you know, high-end restaurant. And so the staff basically found a way to like get a Chicago dog. I think in the show they did it with pizza. But um, in the actual book, the example was that they got. The Chicago hotdog and presented it in a way that was super elevated and made it part of the dining experience, but it was very personal.

It was very, uh, authentic [00:10:00] to the city or the environment, and it kind of created space for the guests to be able to have an experience that was memorable. And that to me is one of the things that is like the highlight of. All of hospitality, like turf included, is how do you create an experience for someone that's memorable

Ella: I like that a lot. I think

Faraz: it ties back to hot dogs.

So how could you not love it?

Ella: hot dogs condiments, you know, the through line in our relationship for us,

Faraz: Exactly.

Ella: Well, I, I appreciate what you're saying.

I'm curious to know, and we could put this in the show notes, what that book was, because I also have a book

about

hospitality. this one was like, I maybe released a couple years pre pandemic 'cause we were still gathering then. But it talks about the intentionality of, and [00:11:00] like structure of gathering. And so at first, and I was reading this, I was like, Ugh, this seems like so much. Work and it was talking about whether it's from a dinner party to a wedding, to a conference, but it like talks about the fact that as brand director you would know this, like your touchpoint with people comes likely even before they're at the event.

And how you kind of craft the anticipation of something,

the event itself, and then how you kind of close that out. And I don't know that the goal is to have more fun, but I think that. Her intention was to talk about people leaving with like a really, like, like a strong impression, like an understanding of what this event was like, a really strong positive, but like not the toxic kind of positivity.

Like maybe you've structured a way for people to disagree with each other well, and so it's meaningful and memorable and impactful. but that, that requires Structure and set up all of these interactions in such a way that you're leading people, you're preparing people to show up in the right mindset as well, and to like also kind of contemplate or consider after they've left how they integrate [00:12:00] the things that, that, that experience.

But it's all about intentionality

Faraz: I'm curious if that translates to not just like the. I feel like this is all gonna be food analogy, but like, not just the meat of, of the, the dialogue, right. But like the environment itself, you walk away remembering the space maybe. And the reason I'm asking that is because of this thing that's staring at me, which is actually something that, uh, Patricia had brought up.

But it's a, documentary about pizza huts.

Ella: Oh yeah.

Faraz: I think that this is something where, like the, the ghost, oh, she's coming on camera. Yeah.

Ella: Yeah. Patricia, tell us

Faraz: tell us. Yeah. Do you wanna actually tell us about this? This would be great. Yeah. Introduce us to like, what, what slice of life was,

is.

Patricia: so it's a documentary that I randomly found a preview of different pizza huts around the country, but they're no longer pizza huts. They've been converted into different mom [00:13:00] and pop businesses.

Ella: Huh.

Patricia: So they give

Faraz: of all kinds of all

Patricia: Yes, all kinds. So one of them now is like, um, a church. Another one was like a barbecue

Faraz: There's a pot shop.

Patricia: Yes. Yeah, there's a dispensary. quite a few different like businesses and it just kind of goes into like what each of 'em are and just what does that look like now, because these are like iconic buildings.

Like you look at a pizza hut if you, you know, grew up with a pizza hut, like it's just burned into your memory of what that is. Like. You can tell by the windows, the roof, so many different aspects of it, right. So this basically just delves into the new life that's been brought into these former pizza huts.

Just kind of what does the community look like? What does the business itself look like? What kind of energy, um, exist in these spaces?

Ella: do they talk to the people about whether or not they [00:14:00] recognize that, that it used

Faraz: Oh, it's all about that. It's all about that.

Patricia: It's literally, yeah.

Ella: the whole documentary.

Faraz: Ella, that's literally the point. That's what we're trying to

Ella: Got it. Got it. It.

Faraz: that's the thing that's like stands out so significantly is that the architecture and all the details right, and I know it's a very different scale of like.

Zero Michelin Stars, pizza Hut, and like two Michelin stars ever. But the architecture was iconic. The decor was iconic. The like experience of having like the little like salad bar in the buffet in the middle, it's like

things are retained, but then like the format changes inside, like it's so interesting.

Ella: Didn't they have like the stained glass lighting over the tables too? At pizza too already?

Patricia: Yeah, those were like the Tiffany lamps that I remember.

Ella: Yeah. And the good Crushy ice.

Faraz: But so I mean, this is the thing, like how many of these elements, you know, like you grew up in Vermont, Patricia, where'd you grow up here in Chicago?

Patricia: yes.

Faraz: I grew up in southern [00:15:00] Indiana. Like we all had these very similar experiences from this shared, uh, architectural experience and like, that's so powerful.

Like, I don't know, there's something about that that's really in, that's just, um,

Ella: The power of the brand, like exceeds like the, the, the life of that particular business, like it's still in whatever this new space has become. Pizza Hut is still a part of it.

Faraz: And it's not that it wasn't well done, if anything, I think that it was actually very successful and like that was a really well done application of their brand that was relevant at that time. And there's other examples of this, um, very popular here in the Midwest, but family video. They used to be the D-V-D-V-H-S video game, like rental shop.

Ella: Like, not Blockbuster.

Faraz: not block. Yeah. This is after Blockbuster. This is like when Redbox had like a [00:16:00] strange like, resurgence of like relevance of DVDs, but um, as they were dying, they got turned into like Dollar Generals, like almost wholesale.

Ella: Oh.

Faraz: And so you can see the. Iconic architecture of a family video and certain elements are carried through into how it's been transformed.

And the reason I think like the Pizza Hut example, the family video example, they're like more contemporary versions of this, but you see it in other restaurants and hotels that I think are part of the story of how hospitality is becoming a little bit more, maybe not boutique, but a little bit. curated where there's a push to create restaurants that feel authentic to the, maybe it was a historic building or it was a hotel.

Like, there's a, an example, I, I've been [00:17:00] watching some video that, like Dine had done some coverage of this hotel in Singapore that was like a former warehouse and turned into this really beautiful boutique hotel and they're carrying. Artwork in the lobby that is reminiscent of the architecture or that they still incorporate some of the high ceilings from the warehouse experience into the guest rooms.

But that the authenticity to the original function of that space is the attribute that makes it significant.

Ella: That's pretty

Faraz: And I feel like that's true, like in in restaurants as well.

Ella: Um, I guess, I don't know whether it's chicken or eggs since we're in food analogies today. Um,

Faraz: It's all scrambled.

Ella: It's all scrambled. But like, I like it's all about design constraints, right? Like we talked about this a little bit last year or last season with like the sound architecture. Like did the, the sound, the space influence, the sound, vice versa.

And I guess it's like whoever's creating [00:18:00] the concept of the restaurant, like food is an, is a big element of a restaurant, but it's not the only one, right? Like we also talked about this in like the vibe episode last season. the visual element is the thing that sort of sets the tone for the, it's like your first cue to the, the kind of experience that you're gonna have.

Right? And like whether a restaurant is like big and cavernous and echoey or like cozy and

Faraz: the dissonance of like, wow, this was a really beautiful thing, but, oh man, my food. No

Ella: Yeah.

Interesting. That's a good point. So I guess what, I mean, maybe that's a question I don't really know how that works in the restaurant world, but like who's, who's the, who's the, uh, architect, if you will, of, of that whole vibe and make the, makes the decision whether or not we're gonna include the

Faraz: I can tell you from conversations that I've had with the architects forever, um, actually this is a few years ago, we had the, it was very fortunate to be able to get a chance to talk to. Lawton Stanley Architects who did the [00:19:00] ever restaurant, and then they also did some of their adjacent like event spaces.

the proprietor of that restaurant was incredibly particular about every aspect of the experience, right? It wasn't the, we're gonna do the visual component, we're gonna do the menu, and like they happen to marry up at the end. Like it was all very purposeful. And Integr, very much so, like to the, to the degree of.

The finish that was on the upholstery, that was on the tables that was in the ceiling were meant to be like this matte less reflective black so that the ceiling hid all of the, um, like mechanical, uh, equipment, the tabletops and the seats kind of, uh, receded away.

And so that your focus and intention were entirely on two things. One was the meal. So contrast against like a lighter plate and then the actual decomposition of the dish itself. But then the guests, that's it. [00:20:00] Like it was the conversation from the acoustic treatment that we had in the space. You know, well, we'll pat ourselves on the back a little

bit. We had something to do with that. But anyway, but you had that and like the dialogue in the food and that was the experience that they wanted to highlight and focus on. Everything else just needed to disappear.

Ella: Interesting. So like the use of color and materiality allow other things to disappear. And so I'd imagine, like you said, choice of plate like a white or a bright plate on a dark table highlights the food. And then I'm sure lighting played a huge part in terms of like how you set the mood and how you light.

Faraz: totally. Even like the, the selection of the fixtures, right? And how they were positioned over the dining area exactly that. And it was, um, that level of intentionality in crafting an experience, I think

was extremely successful in. That is part of what makes, I think that restaurant so celebrated. Like everything is a composition.

Even like the, the food [00:21:00] itself was how it is plated. It's a composition the same way as the space was the same way as how the staff moves throughout the space. The same way as what you see and what you feel as you enter into the restaurant.

Ella: I think that's lovely. I'm thinking, sorry, I am listening to you, but also thinking in my, actually, yes, but, but b, also thinking about like the few, like very fine dining experience, like Michelin star experiences I've had. I was thinking about what you were saying, like down to uh, like the silverware that was selected for each, and like my neuros spicy little brain like is obsessed with spoons.

Like I have the craziest collection of spoons. Uh, some of them are Ill-gotten, not from a michel, not from any place I want to go back to, but there's sometimes I find a spoon and I'm like, put this in your purse. Like, we gotta go. But like having the exact right mouth feel for something, or the exact right dish or the exact right thing, like you don't, I don't think that you think about it when it's happening.

It just makes [00:22:00] sense. But that all of that is very

Faraz: good design

Ella: Yeah,

I

Faraz: the, the intention of the selections of the design of the space, the design of that experience. Doesn't stand out other than collectively it was really amazing. Right. Or you've left with a memory.

Ella: Yeah, and I like to bring that full circle. I really like the anecdote that you shared about somebody really wanting a Chicago dog, but they're in this other experience and they were like, like. Yes is always the answer, but we're gonna find a way to do this that that satisfies you, but also is in line with how we like to do things

Faraz: Yeah. It's, there's so many elements to that like. It's the experiential component, but it's also the service side of it that I think is so integral into just hospitality in general.

Ella: Mm-hmm.

Faraz: [00:23:00] I'm gonna go back to fast food for a second, but like, if you compare like. The McDonald's plus their hearts.

If you compare like the, the McDonald's or Taco Bell, we'll be fair. versus like a, you know, a high-end restaurant like ever.

Ella: yep.

Faraz: Like what is that, that distinction? It's not that you can't have a good experience of both, but the expectations.

Ella: Mm.

Faraz: The, the value, the perceived value that's placed upon that is all tied together with the architecture, with the, the level of service that you, you're going to get.

Ella: Yeah, I think that's a really good point. I have got, I've got a good kind of split the middle thing, and I, I think this was a New York Times article. I, no, I can, I can't remember where I read this, this weekend, but it was talking about how Starbucks is rolling out, like they're losing business and so they're rolling out a whole new campaign that's sort of very focused on customer that like everybody's, [00:24:00] like the employees, the article pointed out, I think a few things like there.

Whenever somebody walks into the store that they're required to look you in the eye. Like this was now something that we have to tell people to do to make eye contact and greet you. Um, that, that,

Faraz: That can't go wrong.

Ella: right, no, I think like, but to like make eye contact that we're telling people that they have to do that now.

That, that we are now writing, or if you're a regular, they're strongly encouraged to, employees are strongly encouraged to remember their names and or their drink if possible. Um, that not, not only writing your name on the cup, but like have a nice day or a nice note and then when serving your coffee to you or like when you go to pick it up.

Making some comment about, oh, this is such a good drink. Or like, some, like, there's, but there's like very specific intentional touch points that are supposed to give you a sense of, I don't know, belonging community or like, you're, you're feeling good about spending your money there, right?

Faraz: I think it's actually that. It's the, the [00:25:00] community part of this. Um, I

Ella: feeling valued as a customer, like.

Faraz: regular,

Ella: A

Faraz: you know, like, um, familiar.

Ella: Mm,

Faraz: feel special, right? Like those attributes. I was listening to this article and they were talking about this where the hotel experience, Is designed to feel relevant to the location. So like if you're in Miami, you don't feel like you're at this like anywhere USA or you feel like you're in Miami and you're having an experience that's authentic to like a local, right?

You don't feel like you're other, you feel like you're part of the,

the local scene. I guess, I don't know. I think that there's like, that being part of a community is, there's something there.

Ella: well, there's like a tension there from like a brand standpoint where like you wanna provide enough consistency that you've, like, you're you, you know that you're gonna.

Faraz: Hmm.

Ella: As a customer have a certain level of experience, so your [00:26:00]expectations are always met in that way, but it's not, you're right that it's not a generic experience, that it's doing enough to honor the surrounding spaces that it's like, okay, I know I can expect these things, but I'm excited actually to see these other things that will be different every time I go to a different city or a different location.

Right.

Faraz: Yeah.

Ella: I, I think, I think most people like that. I have definitely had this conversation in an elevator. Before where there was like an older person who was like not happy because it looked too different from the other,

I won't say which, which, which hotel chain I was at, but, but he was like, this one's just so different.

Like, da da dah. Like, I don't, I don't know, it feels weird. And I was like, because it was a little more boutiquey,

Faraz: Yeah.

Ella: so maybe it's like a, so it felt unfamiliar to him and it, in that same token, it made him feel like it wasn't the experience he was expecting,

Faraz: Yeah, like that dichotomy is, so specific and so nuanced to like the, the type of person you are and kind of where you're at mentally. Right. But like [00:27:00] the idea that for this person, Having repeatability and kind of a clear expectation of what they're going to get

when they come in, provide some level of comfort for them

Ella: Yeah. It's consistency.

I think there's a fine line where you can kind of. Provide some of both, but I, I, I guess I haven't really thought in detail about which elements are the things that you want, like in a hotel, like maybe you want like your bedding and your like pillows and like the things that you find as like internal kind of creature comforts to feel consistent and like the

Faraz: Right. It's probably not monolithic right across. Like, do I want the experience I'm having can be adventurous, but like when it comes down, like my,

my

pillows,

Ella: yeah. They have good pillows here. Like I know this. Yeah. I don't know.

Faraz: I wonder what that means, you know, for, for people who are designing spaces, how do they create that balance of repeatability, [00:28:00] consistency. Like what gets those attributes versus what gets to be different?

Ella: Yeah, that's a good question. I feel

Faraz: Can somebody who like designs hotels, please tell us

like

Ella: We need to make, make a hotline, send us, send us some smoke signals.

Faraz: send me an email. I don't know,

Ella: Yeah,

Faraz: but like, honestly, I would love to talk to someone about that because it's such a, like a dynamic environment that like

it's so easy for it to feel dated and I, I, I suspect that's true for restaurants as well.

Ella: Yep.

Faraz: how

Ella: I also think, yeah, things like that, like airports, places where people are in transit, but kind of if you're traveling a lot, that becomes like a home away from home. Right? Like, you know, you have your routines and the things you do.

Faraz: Because this is actually like, you know, you think about this, it's actually way more than the design of the space, the furnishings, it's the flow, it's the systems, right? Like you can't just have a completely different check-in process at this property versus a complete different thing. [00:29:00] Like people lose their minds

Ella: Totally

And

Faraz: boil hotdog and water.

They just wouldn't be able to like compute.

Ella: listen. The other place I keep thinking about this a lot in this past year is about truck stops.

Faraz: Right.

Ella: The design of that experience

Faraz: is also a hospitality

Ella: it is

Faraz: Yes.

Ella: that needs a lot of work. I think actually, like we could make some really cool truck stops.

Faraz: I mean, I've driven across country and have stopped at many a truck stops for, for drinks and bathroom breaks, and some of them are not good,

Ella: But some of 'em are pretty good

Faraz: Buckys.

Ella: they're technically not a truck stop. They don't allow trucks though. It's all for the, the passenger car, which is part of, part of the decision making, I think for them, is that it's not a scary truck stop.

It's meant for you in your car.

Faraz: Interesting.

Ella: Yes. I have more stories about that company. Some for another day.

Faraz: We'll, we'll do a future episode just on Buckys. Got it.

Ella: On truck stops and Buckies in general.

Faraz: Make our Southern listeners [00:30:00] very happy.

Ella: Oh yeah,

they're great.

Faraz: what are we gonna call this episode guy?

Ella: I don't know.

Patricia: Put a suggestion for be our guest.

Ella: Ooh, I like that. Ooh, Patricia coming in hot today on all fronts. I like it.

Faraz: all right. And we're done. So we'll see you next time. Okay, got it.

Yeah, but I love that it's also a question of like, be our

Ella: You a guest

I like that. I love that. I think we're done. I really do like it.

Faraz: Okay. See, Rob, we make your life easier

Ella: So easy.

Faraz: except for when we go on a, a long, long dialogue about hot dogs, which you

may or may not be able to edit out

at this point. It's so integral into

the episode,

Ella: right with the callbacks,

the continual callbacks

Faraz: about?

Ella: be our guest, but also hot dogs.

Faraz: right. Asterisk.

Patricia: Yeah,

Faraz: Why hot dogs?

Ella: be my hotdog.

Faraz: Thanks everyone for listening to Sense of Space. This episode was produced by Rob Schulte with the help of associate producer [00:31:00] Patricia Gonzalez.

Ella: Sense of Space is a Turf podcast and is brought to you by the Surround network. To hear more podcasts like this, please visit surround podcasts.com.

Faraz: And make sure to leave us a great review wherever you like to listen to podcasts. And please make sure to share this with your local hotdog vendor of choice as long. They don't boil their hot dogs,

Ella: Hey,

Faraz: sake. We'll see you next time on sets of space. Get outta here.