E228 Jenae Hyland

This week's guest is Janae Highland, who joins us from Mormon's sunny Chandler, Arizona. Originally born and raised in Chicago, Janae started her career in the industry when she landed a job as a bartender at an art gallery. These days, Janae is now running her own business, Friti libations, which provides mobile bartending for events like weddings, birthday parties, anniversaries, the also provide private cocktail experiences for in-house events such as dinners and parties, as well as hosting mixology classes and more. In our conversation with Janae, we discuss how she got her business off the ground, what prompted Janae and her family to move to Arizona, the challenges of establishing the business again after moving to a new city.

We talk about being a Forbes trade mixologist and what goes into that process. Janae also talks about working at the Mariette Luxury Collection Hotel Chain, plus a number of other topics as always. Make sure you check out Janae's business on the web at PrittiLibations.com and on Instagram at the Pritti Libationist and at Pritti Underscore at Libationist or check the show notes as always for all the links. Enjoy the show.

And we are back. It's another episode of the industry podcast. I am Kip and this is Dan. What's happening?

That's me. Not too much. Just another exciting start to the work because always as we record this on Monday evenings. How was your weekend?

It was pretty slow. Pretty slow overall at the bars. But what are you going to do? Not much.

True, true. Yeah. I was kind of getting a little bit warmer here because we were recording this first part of the first day of the march. So after a pretty long winter, first world problems.

Yeah. There's a lot of first world problems happening here with all the tariff, no tariff, maybe a tariff. We don't know what's happening, but all American booths have been ripped off their shelves at the local liquor control board of Ontario. So that's interesting.

Yeah. Yeah. A little bit different. Yeah.

So if you're looking for any specifically bourbon or California wine, all gone. Yeah, everything. Well, maybe a good plug for what you're doing right now. That's a good point.

If you're looking for to replenish your shelves with booze made right here in Canada, then you should hit me up at Babylon Sisters dot C A, K Y P at Babylon Sisters dot C A for all your wine and spirits needs. That's a Lord the Stilling Company. We have a full liquor store worth of spirits for you. Everything you need, vodka, rum, whiskey, gin and all the liqueurs, all made right here in Canada.

So hit me up for that. We have a wine re here in Beamsville, Ontario and a terra wine port imports where we mostly deal with wine from Portugal, Spain, Argentina and France. So none of that is American. Yeah.

So if you're looking to replace your, the American spoons that you cannot get anymore, or if you're just, you know, mad at the orange goblin, then your guy, hit me up, Kip at Babylon Sisters dot C A. Also, if you're in town here in Kitchener, you should check out my bar sugar run at sugar run bar on Instagram to find out everything that's going on there. We have burlesque. We have karaoke.

We have live stand up comedy. We have live music. Got it all. So we have an amazing cocktail list crafted mostly with spirits from a large distillery.

I should add. And yeah, and Malabar winery is available there as well. So check out sugar run that's downtown Kitchener next time you're in the Kitchener area. If you like what we're doing here on the show, you should subscribe, follow, rate and review.

That helps us have a great deal. And if you like what we're, if you'd like to be guests on the show or if you'd like to provide sponsorship, it's info with the industry podcast club. That's our website also, the industry podcast club and you can DM us also on Instagram at the industry podcast. Zacana is the man in charge of the artwork there.

It does a fantastic job for us. Thank you as always. Zacana at Zacana.co. We should mention our good friends at in Biblioth.

If you are a bartender professionally or just a home bartender, this is the app for you. It has basically every recipe under the sun available at your fingertips. Just download the app in Biblioth anywhere that you get your apps. Yeah, great app for cocktail lovers as well with a great flavor profile to it.

John Markdex is built in and it's fantastic. And once again, another thank you to John Markdex for doing our website for us, the industry podcast.club. That's correct. And once again, that's in Bibli.

I am B-I-B-L-I-A. Check out that app. That links to that show notes as well. Yeah, I honestly can't recommend it enough.

We had a newer bartender at Babylon Sisters over the weekend and she was using it based on my recommendation in Biblioth. Check it out. Probably totally fire if you. Yeah, that's right.

Also, we should mention our good friend Alchemists.allee at alchemists.allee. That's ALI on Instagram. That's the best way to find her. And she is there for what?

Cocktail consultation in home cocktail classes or hosting a cock party for you? Pretty much one-stop shopping there. Yeah, spring summer time's coming up. So if you're looking to have a big backyard bash and you need someone to help you out with your cocktail program or serve drinks, make up a special cocktail for the event.

Alchemists.allee is the person you want to give a call. Yeah, that's basically it. That's about all I got to discuss before we get to. Once again, our amazing guest here on the industry podcast joining us here from Arizona.

It's Janae Highland. How are you, Janae? I'm good and you guys doing great. Great, great.

Thanks for taking time out of your day to join us today. Thank you for having me. I appreciate you. Wonderful.

So we were talking a little bit before we got started that you're originally from Chicago. That's where you're born and raised in the south side of Chicago. Yes, I grew up on the south side of Chicago quite a while ago. But it's a little different now.

I'm in Arizona, much different weather. It's quite the climate change. It is. It definitely is.

It's sunny and 80 today. Oh, damn. It was a little sunny here today. I will say that.

I will say that here today. Oh, yeah. In Chicago, I think it was the same. Yeah.

They might have had some good weather. I think it was 18 maybe and so. Was your first service experience in Chicago? It was.

Actually, in Chicago, when I became a bartender, you had to get a license. So what's a bartender school in Chicago? Oh, yeah. Okay.

So actually went to school for it. It was interesting because I'd hear if you go to bartending school, there are things, some things you can glean from this experience. I do believe, but it's like most of the people who apply to work, that's like my bar, and say, oh, I went to bartending school. I'm just like, oh, so you thought you had to make some drinks, but that doesn't really give you the experience of being a bartender.

So how did you find the old school experience? Yeah. So it was funny because when I first went to school, it was quite a while ago. It was like 15 years ago.

And when you go to school, they teach you how to make drinks with water and food color. And my husband was like, oh, these are going to be terrible. And I was like, no, no, it's all about measurements and numbers. So then I started making drinks at home.

And he was like, oh, you're actually good. And I said, yeah, I learned something in school. So it helped me. Here in Arizona, you're not even required to be 21 to be a bartender, let alone go to school.

So yeah. It was not right. Yeah. Interesting.

Yeah. Here you have to at least be of legal drinking age. It's 19 here, but you have to be a legal drinking age to work in a to handle alcohol and a bar of resin. Yeah, it's weird.

You can be 19 or 20 and still serve it, but you can't drink it. And it was like, it's weird because you're carding people that are 21 and you're not even just weird to me. Also, it's like, I mean, obviously, I'm sure, like, not everyone's falling a lot to the letter, but like, it's kind of hard to make cocktails if you don't even know what they taste like. Exactly.

You can even taste it. So what was your first job in Chicago in the service? As a bartender, my first job in Chicago, I worked at an art gallery, which is pretty awesome because I was really a stay-at-home mom and I was looking for a reason to go out and still make money. So I became a bartender so I could go out on the weekends and make a little extra cash.

It was really fun. And it was an art gallery used to do a lot of private events there. It was really nice. Yeah, that's an interesting crowd.

Yeah. Oh, yeah. Definitely not a standard start to the service industry. Like, maybe they're working in an actual restaurant or bar.

Yeah, it was. Much different. So then, like, how do you go from there to your next job in, like, more of a bar setting? It was pretty easy.

I mean, it was the only difference was I wasn't used to, like, serving food because, of course, in the actual bar, you have to serve as well. But, I mean, it became easier as I got used to it. Longer, I did it. And what, so this is all in Chicago at the beginning.

It was. At what point did you move to Arizona? So I moved to Arizona. I've been here like six years now.

Oh, so not the one? No. So when I got here, I actually, I didn't, bar 10 right away. I was doing some customer service stuff.

And then COVID happened. And I decided to start my own business because nobody could go out to the bar. So I figured I would bring the bar to them. Right.

So yeah, let's discuss this a little bit. What's your business called and what kind of services do you provide? Sure. So it's called Pretty Light Vations.

And we provide mobile bartended for private events, so weddings, birthday parties. We also do like a private cocktail experience, a wheelchair experience with a dinner. And we do parties as well, like bachelor parties and bachelor parties. We'll do mixology classes and things like that.

Oh, so it's very similar to our friend, Alkamis Nali. Yeah. And is that your soul job industry job? Now you're not working in a bar also, are you?

No, so I actually work for the Marriott luxury collection at training the new bartenders. And I'm a lobby mixologist, I'm a mixologist in the private lounge. Oh, cool. So yeah, so you're, but you're not like physically behind the bar then on a random day.

You're just kind of like trading. No, and Mary, I am. So I work two days a week though. I'll do the lounge or I'll do private events for Marriott.

And so like for the mobile bartending company, do you have employees working for you as well? I do. I have two bartenders working for me. And how have you found that transition to being sort of like running your own business and being the boss?

Because I found that I did kind of sucks. It's true, but I mean, I like the people that I have. So it's not that hard at all. Yeah.

So how'd you go about like drumming up your first boat of business with that? Like did you have already like some people asking you about, hey, I need someone to do this or did you just start? Yeah, what'd you do? I just started.

So you tell people about it and they're like, oh, I'm having a party. Come over and do this. And then they'll tell their friends and their friends like, what can I hire you for my event? And that's pretty much how it's been going.

Plus you weren't, but you're also in a new city for you, right? Like you like totally across the country. Like you don't know anybody when you get there. So that makes it even harder to start something like that.

It does. Because my business was pretty much like everybody in Chicago knew what I did. So it was really easy. Here it was harder.

But like I said, word of mouth and my guests will tell their friends and it's becoming easier. So you started this when you were in Chicago? Yeah. I didn't do like events and everything in Chicago.

I would just deliver cocktails. So like, yeah, people would, I would just take them like the, I had those sippy cups, the bags, I would just throw them in the trunk and deliver them. Nice. And so when you transitioned to Arizona, you were like, oh, maybe I can expand this business and do a bunch of different things as well.

Now that people are allowed to go out in public again. Exactly. Arizona, we didn't have that bad of a lockdown here. Like it was crazy.

People were coming like there, you guys aren't wearing masks and what's going on here. But I mean, it was different, but it wasn't as bad as like how Chicago was. Like you couldn't even go outside. Yeah.

I think part of it is a weather situation or it turns out that it was a weather situation. Like a nicer climate. People felt more comfortable being outdoors all the time. And that it's always less of a, like a panic situation of like being masked up every time you left your house.

Yeah. We still see the odd person driving around in a car by themselves wearing a mask. Oh, we do too. I haven't ever talked about that recently.

I don't understand at the ball where there's a crap ton of people or stuff, but we put yourself at your own car. The only time I really get into the honest with you is the doctor's office. Like, okay, because then you might actually catch something like, you know. So what prompted the move to Arizona?

One day I just decided that I did not want to be in Chicago anymore. So I told my husband, let's move. I said, let's go to California. He's like, no, it costs too much.

So I'm like, let's go to Arizona. He's like, we never even visited Arizona. So we came and visited in January and we were in shorts and we fell in love. We moved in February and we didn't get to Arizona.

That's crazy. So like, was there something specific about Chicago you just had enough of or like what? The bad weather, the people, like the negative energy. It was just a lot.

I lived in the suburbs, which, um, neighborhood is a suburb of Chicago. That's where we raised our kids. So it wasn't as bad out there, but it was still like bad weather. It was just like the present energy and I was just over it.

But I love the beach. Yeah, not much beach in Chicago. And the place like probably obviously you're still working in like the city center mostly, right? So yeah, yeah.

And what does your husband do that? He was so cool with just picking up in the middle of. He's a director of network and technology for his copy. He's been there 30 years and then he has his own consulting firm for technology.

So he works from home. Okay. So that's nice. I'm like just being like, that's the one nice thing about working from home is that if you do decide to make like a major life change like that, it's just like, it really doesn't matter.

Not at all. And doing what we do for a living, it really doesn't matter because you can find work. Thank you. Exactly.

I just had my living bartender make me a drink. You have to put him on the payroll now though. That's the shitty thing. He is.

Actually, it's my oldest son. He's my bartender. Oh, is he really? Oh, yeah.

Family business. That's nice. So we see you have legal drinking age or is he? He's 25.

Yeah. Okay. He's a busy boy. You did not seem old enough to have a 25 year old kid.

I know, right? Everybody says that my husband, we've been married since 25 years and then I have a 25, 22 and 14 year old. So, yeah, you're doing something. Yeah.

Everybody thinks it's the liquor. Yeah. Yeah. Unfortunately, there's only an audio show, but if any of our listeners could see what J&A looks like, then there's no one would believe the fact that you had 25.

So congratulations to you on that. Thank you. Okay. So let's talk a little bit about how hard, like you're saying, it was good, like word about developed, but like that is a hard process to move to a completely different city with a business that already exists and now try and sort of reboot it in a completely new community and then also expanded to doing different things at the same time.

It is. It's very hard. So, marketing is one of the biggest challenges that I have for sure. And just getting it out there, I'm doing an event this month.

Like I've started to try to do this more. I'm doing a cocktail tasting event so people can come out and taste my spring cocktails and then maybe that'll get, and they can see exactly what I do and that'll help as well with business. And when do you think sets your, because a lot of people are sort of doing this now and I think COVID did spark a lot of these sort of mobile bartending things and people are like, oh, maybe this can just be a business. What do you think sets yours apart from like a competitor?

I would say my personality. I have a big personality and I love people and I get along with everyone. And then just my credentials. So like since I work for Marriott, I'm four certified mixologies.

I have the training behind me and I think that makes a big difference. Yeah, the Forbes certified. They read that in your bio and like in Canada, we don't have that. So just like what, what is Forbes certified me?

Like we know Forbes magazine and the Forbes company or whatever. Like what is a Forbes certified mixologist? You go to school for that. So Forbes actually comes out to Marriott and trains us.

Thank you for step by step training on how we should make drinks, how we should treat customers. And it's required because a Marriott luxury collection is part of some of its Carlton, St. Regis, I've trained bartenders at the Ritz Carlton and their standards, how we have to interact with guests, serve guests and things like that. So Forbes, make sure that we're trained correctly for that.

Right. So it's a level of service that you're providing that like someone who wouldn't have those credentials wouldn't be able to match. Correct. This whole Forbes certification that's attached to a line of hotels and Forbes is somehow affiliated with the Ritz Carlton and Marriott luxury or whatever.

Correct. Interesting. Oh, yeah. So it's like a comparable thing in Canada.

I just don't know what it is. I've never done the whole. It's the one side of the service that I've never been involved in. It's the hotel side.

It's different. I actually like it. Like I said, I get constant training and I have a different level of clientele plus I get to interact with people daily, especially doing like the event side. So the luxury, the lounge side, I get to interact with like the CEOs and the execs and like celebrities, that side of the business, but doing the events, then I get the business people that I can interact with.

So it's a great variety. I like it. So the restaurants that are inside the hotel, restaurants and bars, are they actually owned and operated by the hotel chain or are they bringing independent owners? No, they are.

So those are employees at the hotel. Yeah. Okay. So yeah, we have both sort of scenarios here.

Like sometimes we'll have an independent bar in a hotel, but most of the time the bar is formed by the hotel, but we have a couple of occasions where it's like they sort of lease out the bar space to an independent bar owner, which is a totally different experience. But yeah, it's very interesting. The whole hotel thing because it's so corporate and they have to have uniform standards across all of their properties, right? Sure.

But what it does give you on the back end is a level of training and service that you can now take that to any job and live up to those standards. And it helped a lot with my business because it provides me, it gives me the ability to provide like luxury, I think, to my customers personally. So like for example, at the Ritz Carlton, you are not allowed to serve a guest beer in a bottle. Like that is forbidden.

It has to be in a chilled glass on a coaster. So the small things like that make a big difference. Yes. And what if a guest like though asked for it in a bottle, like they were saying a celebrity or something?

And they asked, so I've had to have it several times and they're like, you know, I'm from Wisconsin, I like the bottle. And I'm like, that's nice. But I like to serve pretty drinks to pretty people. Now I'll say it real nice and take it out the bottle anyway just because and they're usually fine with it.

Yeah, they're not going to fight too far. It's funny, like when I was younger, I had this weird stigma that if I drank like a yellow colored beer in a glass, it just looked flat. It looked flat to me. So I prefer to drink it in a bottle.

And then I just got over that because it was nonsense. But that's what made me think of it. Like, because back in the day, I would have been like, no, I want the bottle. Yeah, that's a better out the bottle.

I mean, the Marriott doesn't need to know that. Yeah. Do you have a funny celebrity story from your experience at the hotel that you feel comfortable telling us? I do.

It's a really funny one. So I had Oscar Dinglehoy of the Boxer come in. Oh, cool. Oh, is he wearing lingerie?

Oh, after my drink, he was. That's the most famous one. I think there's one in my hotel on his Instagram right now. So he came over in order to martini and I'm like, would you like it dirty?

And he's like, I like everything dirty. So yes, I don't even know what that means. Give it to me dirty. So I'm making with dirty martini.

Next thing you know, he posted a picture of himself with just his hands over his junk in the presidential suite. So my coworkers are like, how dirty did you make the martini? I'm like, you know, it's just allergies, right? Yeah.

He enjoyed that martini. I'm like, he took a few, two, three punches to the head. I think over the course of the career. A lot of punches to the head.

He does like to drink and I think he does like the pain pills maybe also. Yeah. And that electric combination leads to, but the thing is like, does he not understand that everyone's looking at this Instagram or like, I remember watching a documentary of Oscar Dela Hoya and the whole thing about those weird pictures of him dressing up in women's lingerie that got released and he was like, so stunned that I got out there. I'm like, what the fuck do you think's going to happen?

Like, you're a massive celebrity and you have random strangers in your house taking photos of you on their phones. And that's what happens. Yeah. That's funny.

Did you ever have a celebrity be a total asshole to you? No, never. Actually, they were all pretty nice. There was one he was asked to me, but I mean, not to me, but to like the other staff that he's a bit of a diva, but yeah, not to me.

Everybody's nice to me. I have the booze, though. Yeah. When you're the one who controls the alcohol.

Great. And have you done like, have you been able to, I mean, that's a great network being able to meet like very wealthy people and whether they're famous or not at the bar that you're already working and great piggyback for your business. Like if you worked some like crazy celebrity events or like, like for super wealthy people? Just one, like a private one, but that's it.

Yeah. And how did that go too? It was good. It was actually pretty good.

I have one of my other services is a bottle girl service, which is popular with the gentlemen. So it's really just the bottle girls come to you like if you're doing a bachelor party and they'll come around with the bottle and the lights and they'll serve you and your guests individually as if you were like at the club, but you're at home. That's a good idea. That's very popular.

That's fine. Did you come up with that yourself or did you? Yeah. Yeah.

Actually, it was more like this. Oh, you did. Yeah. Yeah.

You worked at an I club in Chicago? It was at the art gallery. Oh, they did a lot of stuff. It was, you know, after dark, it became like a party zone.

So what was the bar that the first part that you worked at where you started making your own cocktails and realize you were good at home? I don't know. I did it a lot at home. I would make my own and at Mary, they let me.

So we have something called the hour of joy and on Friday and Saturdays for one hour, it's complimentary cocktails and then they let me make my own cocktails there and so I could come up with a lot of things. So that helped a lot. But I would experiment a lot at home when my husband had a lot of experimental drinks. It's way better than being the experimental food taser.

Yeah. Because even if the drinks shit, you're still getting a little drunk. Yeah. What?

So an hour of complimentary cocktails? Yeah. Not an hour of joy. I'm going to go to this hotel.

Oh, yeah. That's crazy. And there's no limit. You can just drink as much as you want for that hour.

Yeah. But it's a private lounge. There's usually a lot of people there. So I've had a couple people like I had a batch of party days that they're the whole hour and just drink.

Yeah. But it's usually not a lot of people that sit there for the whole hour and drink. So it's basically the private lounge you have to rent it out or? Well, you have to have a suite in the buildings.

So they're going to be suites. Okay. And it's part of a large resort. But it's like I said, it's usually for the VIP customers that rent out the suites in the building.

Interesting. And so coming from Chicago, did you work in some pretty high-end cocktail bars there? Or is this your first experience of working in something like that? This is my first experience.

Yeah. It was like, I guess you want to call them neighborhood lounges and hood bars. Yeah. In Chicago.

Interesting. So that must have been a huge light switch. It was. I have a different experience for you.

It was. And like I said, I think the most of my personality, because I still have my same personality, I just am able to switch it up a notch because I have to, like the luxury and we can't. Yeah. But that's where some of the training comes in too, right?

Absolutely. Yeah. Like they've already sort of trained you how they want you to be. So that's almost helpful.

So you can still, like you still have your skills and your personality. But now they've just trained you in the stuff that you weren't doing before. So that just made it easier for you. It did.

Yeah. Yeah. That's interesting. So talk to us about some of the bars you were working in in Chicago because I love Chicago as a drinking city.

Sure. The south side, like the upper south side of Chicago. And you really just come in. People just order like gin and tonics, vodka, cranberries.

It's real like it's like cheers, like a neighborhood sort of place. Is it like a standalone spot like on a block kind of close to a laundromat? No. Okay.

I'm thinking of a different spot to say. Yeah. Maybe it's called Eugene's that there's a spot that's very similar to what you're describing that I went to like on. It was a crazy story one time when I was in Chicago.

I ended up there and it was like in the middle of nowhere. Like apparently there was nothing else really around there except a laundromat beside it. So do you just give me some. There's a lot of those places.

Yeah. And then there was one like at the end of the block in the old neighborhood that I used to grow up in. And it was funny because my I would go there all the time and then I was able to work there. So that was kind of nice because I knew the people in the neighborhood.

But it's nothing. I mean, it's a big difference from where I am now for sure. But that's cool because like that's where you sort of develop your skills of doing the job properly. And I think in many ways those jobs, harden you like going to like a super upscale job after working in more dive bars.

Like it's almost easier because you've dealt with the worst. Like, now you're going to deal with a different kind of prick at the. At the upscale bar, but it's but you've kind of already been calloused and hardened from the dive bars, right? Absolutely.

Yeah. I don't think I could count on one hand how many actual rude or inconsiderate guests that I've had in the upscale lounge because I mean, I guess you're rich and you're happy and it's sunny outside. So nobody and you can make a quality liquor. So nobody really has the time to be mean.

Yeah. Yeah. That kind of when you get pricks at like a place like that, it's more like the I'm better than you prick that right. Yeah.

I've had some of those for sure. Yeah. But like you're kind of already harden from like having the pricks that are like real pricks that are dive bar and might start a fight or it might be like legitimately abusive to you, right? Yeah.

I'm going to show you when through some of that. Absolutely. Yeah. So what do you think you're going to take the business next?

Do you have any ideas to expand it anymore? Are you happy with where you're at right now? I'm happy where I'm at. I just need to like up my clientele as much as possible.

And I think I'm happy where I'm at now anymore. I might be a little bit more overwhelmed because I'm trying to control what I have now. Well, and then you hire more people and like that becomes a whole fucking thing. Right.

So well, it's been super nice talking to you. Thanks so much for coming on the show and like. Thank you again for having me. Yeah.

Tell our listeners where they can follow you and keep it up to date. Sure. So my website is prettylibations.com. My Instagram is pretty underscore libationist and v pretty libationist.

Both of those are my Instagram and like if you come to Scottsdale just hit me up. Go to my website. Go to my Instagram. I have events every month this month that have the art of stepping which is at an art gallery and we're doing cocktail tasting for my spring cocktail.

So you that's the other thing you do. I'll ask you one more question before you let you go. So not only are you doing like mobile bartending for people's parties you also host an event every month at a different spot. And so how do you find those locations and just do people I know.

So I connect a lot with event planners and things like that. And just the venues I connect a lot with those. I try to use different venues in the area. This art gallery that I'm using in Scottsdale this month is a new venue for me.

It's pretty nice. So I hope to have more events there. And since I started in an art gallery why not. Yeah.

Perfect. Cool circle. But so you're running this all business yourself. How many hours a week are you devoting to that outside of your obviously job working at David Marriott?

As many as I can. I try like five to six a day and I guess I only work two days a week area. So it's not a lot. So I have a lot all the rest of my time is available for my business.

Right. So that's good. That's a good setup. So like yeah, five, six hours a day.

But there's a lot of work when you're doing it all yourself. It really is. Yes. Oh, I'm just I hire a couple of people to bartend for me.

And then here's the event or here's the here's my website come book me. But no, you have to do all that yourself. You're answering emails, you're booking dates, you're setting prices. Now you got it.

Building a website. That's going forever. Yeah. And then it's like the whole payroll situation accounting that like there's so much more that goes into it that people think and even like a mobile bartending thing, which would have a much lower overhead than the average business.

You still have an overhead. I do. Yeah. That's correct.

Yeah. Oh, well, I think it's awesome that you're doing this. You're a super cool lady. And thank you.

All of this. And yeah, all our listeners next time you're in Arizona. Go check out Janae. Go see her at the Marriott, but more importantly, book her home business.

Thank you. Yes. All right. Thanks again today.

It was great meeting you guys. Thanks for coming on. Thanks. Thank you.

Thank you. Thank you.