How to Grow Your Restaurant Business with Christian Wiens

Speaker A: Welcome to the Restaurants Grow podcast, where you get tips, tricks and tactics on how to grow your restaurant business. Today on the show, we welcome Kristen Wiens, founder and CEO of Loman AI, a platform helping thousands of restaurants never miss another call while increasing orders and revenue. Uh, also making sure that team members are doing what they're supposed to be doing, which is helping guests. Uh, Christian has been in the restaurant tech business for a long time. Working in e commerce, SaaS and a whole bunch more is a deep appreciation for restaurant operations and never missing a phone call. Uh, fun fact. He has visited 54 countries and six of seven continents.

Speaker B: I cannot say anything like that.

Speaker A: Christian, welcome to the show.

Speaker B: Thanks so much, Rev. Really excited to be here.

Speaker A: I'm excited you're here, too. I'm just going to go right into this. What percentage of calls get missed at a restaurant?

Speaker B: Yeah, uh, I think a lot of people are going to be shocked to hear this, but a study in 2025 showed, uh, that 43% of calls, uh, that go into restaurants in the United States get missed completely. Um, and that accounts for over $25 billion a year in missed revenue. Uh, it's probably like, if you're a restaurant owner or you work at a restaurant, right? You probably think, oh, no, there's no way at my restaurant we only miss, like, maybe like, 5% or something.

Speaker A: It.

Speaker B: It's such an undercover problem for these restaurants. Um, but. But yeah, the numbers don't lie. Uh, they were bigger even two years ago. Humongous problem. Restaurants, um, are missing four out of every ten calls they get. So. What's that?

Speaker A: I'm bad at math, but that sounds like one out of two. Almost.

Speaker B: Yeah, almost. Almost. Almost half.

Speaker A: Okay, I'm gonna ask some, some challenger questions. How many of those calls come at, like, 2 in the morning?

Speaker B: No, actually, it's not that many. Right. Majority, uh, of restaurant calls, it's actually over 65% of restaurant calls come hours. And for different restaurants, it's different. Right. If you're a breakfast place, obviously, that's during breakfast. If you're, uh, just a pizza place that you know. A majority of restaurants are primarily busy during dinner. Um, but there are lunch spots. Those lunch spots are going to get most of their calls between 11 and 1pm 11, uh, a.m. m. 1pm dinner spots, it's between 5 and 8pm like, on average, they're going to get around 65% of their calls. The reason why so many of them are missed is because, uh, the staff is overwhelmed. You only have three people working the front of house, everybody's doing something, customers are trying to call, they're getting pissed. But around 10% come in after hours. Uh, and those are things that you're just failing to handle. Right. You can't take anybody's order, you can't get a catering order done. You can't answer a question for a customer that might want to make a reservation or come into the restaurant. So, um, yeah, it's a lot during, uh, uh, busy hours, but still around 10 come in during off hours, um,

Speaker A: when those calls are coming in. Right. I, I'm trying to think about this in terms of like my own life. Like, I haven't had a phone on the wall since I honestly, I couldn't remember. Right. I have this. Okay. Yeah. Like most restaurants, how many people can call a restaurant at the same time? Most restaurants can they 2 calls, 10 calls?

Speaker B: Most restaurants? Yeah, you just said most restaurants. Because I was thinking, I was thinking, you know, we serve like a thousand, little over a thousand restaurants and like one time, the biggest time ever, we had 12 concurrent calls at one restaurant. That was the most ever on average, um, during a busy, that busy period. For most restaurants, it's dinner. They're getting on average three concurrent calls at one time. For a more busy place, most of the time it's just one though, right? One call coming through. Um, but like I said, 65% of your calls are coming in a three hour period. Right. Everybody knows this. Uh, that's when everyone's walking in to get their food or stand in line to place an order, depending on the type of restaurant you have. Um, and so your staff is busy doing stuff because stuff is happening in the restaurant because it's busy time. So then they neglect the phone. Right. Um, that's why so many of these calls are missed. Um, it's one of the beautiful benefits of an AI tool like Lohman is we can take as many calls as you want.

Speaker A: Yeah, I'm, um, trying to think what would annoy me more. Calling on the phone and being put on hold forever, not having my call answered or standing in the restaurant while somebody's on the phone and I'm ready to like, order something. They would probably all annoy me.

Speaker B: Oh my God. I, I told you the story a few weeks ago. Maybe I told you at Pizza Expo. I can't remember. But basically I, Right. I run an AI phone company for restaurants. I was built, we were having a team dinner at the office, doing something I ordered from this Italian place down the street here. This was literally I think like a month ago, um, we were having like a team party. I ordered, uh, I walked into the place. Super busy. It was like Thursday night or something, so it wasn't Friday night, but it was, it was busy. And it was like 6:30pm the guy was on the phone. I was like, okay, of course, like I'm gonna wait. Like I'm a decent human. Of course I'm just gonna sit there and wait for him. I'm not gonna just yell at him or something. Even though that happens. Um, 10 minutes goes by and I'm sitting there like, hm, you know, I was trying to do something on my phone so I could get, you know, get away with the time without thinking too much about it. Then I noticed there's two people behind me after another five minutes, and it had been 15 minutes and this guy was sitting on the phone and I could see, I could see the phone lighting up like those little uh, these old school phones, right? They have like the line 2, line 3, line 4. I can see him lining up. Yep, yep. And he still hadn't said anything. I caught one of his co workers. I was like, dude, I've already paid and everything. I just want to pick up my food. Like, that's it. I can see my name.

Speaker A: That's my pizza.

Speaker B: Yeah. Uh, can I just get it? And like when I left the store, there was four people behind me and nobody was on and nobody was getting helped. And I was like, that's the problem we're solving right there. It's been happening for years and years and years and it's still happening today.

Speaker A: So okay, let's talk about this. These 43 of missed phone calls, how much, like how much revenue is that worth to a restaurant? And then also as like a sub bullet point is that just like, you know, big name restaurants in Times Square, is that like my pizza place down the street here in Rutherford? Like who does this apply to?

Speaker B: Yeah, I mean, missed calls apply to any restaurant that takes phone calls. Which is, it's literally like 95 of restaurants, right? The ones that don't take, well it's, you know, if you include some of the bigger chains, like fast food restaurants typically don't take calls. So main fast food places. So if we're talking like, like big brand name Burger King, McDonald's. Although we do have a couple Burger Kings And a couple McDonald's that are customers of ours and they do get some calls. So who knows how much revenue they're missing. But typically, right, the big corporate owned ones, you don't take phone calls. And extreme fine dining right on the other end. Extreme fine dining. Michelin star type places where like, they are specifically, like, part of the experience of the restaurant is to have somebody there at all times to provide you with the Michelin star experience. So no one's ever missing a call at those places. Um, that big. 95% in the middle or 90% in the middle. Everyone. Fast casual, counter service, full service food trucks. Every single one of them is still getting calls as long as they have a phone number listed on Google. People don't always want to go online. Right. It's funny that, like, I think, I think if you live in a big city, if you live in New York or sf, like I went to college in the Bay Area and like, I've lived in LA and, and uh, I've been to New York a bunch of times. Like, most people would look at this and be like, everybody just uses the, the apps. But it's funny, like, if you actually look at the revenue from the national restaurant association, 30% of restaurant revenue still comes from the phone. The other 30, I think it's like 35 comes from apps of some kind or like online experiences, whether it's like your website or third party. And then the other, uh, I can't do math. Like, 40% come, 35% comes from in person dining. Right. Um, so a third of the revenue for restaurants is still coming from the phone. It's not, uh, whether that's takeout delivery orders, whether that's a reservation that someone wants to place, catering order that someone wants to place, or a question that somebody had that you didn't pick up the phone and answer. So that led the person to go, I'm going to move on down the line. Right. Calls are still a hum. They're the front door of many of these restaurants to, to people that aren't sitting there literally at your front door. Right. If you pretend to miss or like pretend the phone doesn't exist, you're just ignoring a massive channel of revenue.

Speaker A: Okay, let's talk, let's segue this. Um, and I want everybody who's listening to this or watching us live to think about yourself as a guest, not a member of the industry. Right. Put yourself in the seat of your guests here. Christian, what are the top reasons why people call a restaurant? I mean, you're analyzing thousands of calls. What. Why do people call?

Speaker B: Yep. Uh, it's pretty simple. Um, depends on. Okay, so it depends on the type of restaurant, right? Like, let's talk about. I I'd like to talk about them as quick service counter service and then full service. Full service. Some full service restaurants do orders, but for the majority, around 60% of the calls they get are for reservations. If they're, if, if you take reservations, right? If you're a full service restaurant that doesn't take reservations, it's different. But let's just talk about the majority here. 60% are for reservations, another 25% are for questions, and then the other. Sorry. Another 35% are for questions and then, uh, around 5% are for non, like customer related things. Whether they're like your supplier or an, uh, employee, like a front of house or back of house. We're just like calling it sick. Then you talk about order, uh, like the quick service counter service, fast casual type places. Um, they write. Around 65 of the calls they get are for, uh, placing an order over the phone. Right? If you're a pizza place, you know this, um, it depends. Again, this, this breaks down differently by the type of cuisine. But I'm just gonna use, I'm just gonna bundle them all together. Pizza, uh, places, it's even higher, right? It's like 70 of calls are for. But luckily, let's just bundle it all together. Uh, around 60 of the calls on that side are for orders. So I want to, I don't have, I can't do it online, right? Like I'm driving or whatever. Um, or I like my thing a certain way that I can't put in online because you don't allow it, which is fine. Um, and then another 35, it breaks down the same way. 35% of the rest of the calls are for questions that people have that would lead to a revenue generating opportunity. Hey, do you have this on your menu? Hey, is there a patio? Do you show the NFL games on Sunday? Can I bring my dog? Right? Like, can we, can we get a catering order? Um, so that, that 35% is questions and 5% is like non relate, non related things. Right? Spam. Spam is actually a funny one. Um, it's so low, but like, I'll give you the actual number. But when we talk to restaurant owners, they all ask about this because they hate it so much because it's obviously like such a big nuisance to that or it's a nuisance, it's a nuisance to them. They, uh, all are like, well, what about all the spam calls? I'm getting 100 spam calls a day. And I'm like, at first we were building the company, I Was like, there's no way that's true. But maybe, like, maybe they're just getting hammered with spam at restaurants. It's actually like 0.5% of the calls that restaurants get are actually spam. They're not really spam. Um, so, uh, but it annoys you so much, right, when you get a spam call. So that's kind of how the call breaks down. So when you're missing 40% of that 60%. Right. Again, math. Like, that's 40% of, uh, your revenue, 40% of your calls. You're just missing, um, you're missing the money that's coming, that customer wants to come and spend with you.

Speaker A: Uh, so with the. When we make a point here in a second. But I think with the spam calls, like, on average, whether it's somebody trying to sell the restaurant something, right. That obviously a team member should not be handling, or a robocall, like, how much time does that take a team member? Like, what kind of time gets wasted for somebody answering the phone when they should be helping a guest?

Speaker B: This is one of the biggest reasons that people buy lowmen. Not, not spam specifically, but just, like, because of how much of a time waster, like, their front of house employees are just not efficient. Right? Like, number one, like, um, I mean, there's a number of reasons for that. But a spam call or a customer call where they're asking a question about something actually typically takes longer than it does to place an order. So think about it like this. You're getting a spam call or a customer's calling in to find out what your menu is, and they want to ask you about, you know, the area or where parking is. Right. That's actually taking more of your team's time than even a customer calling in to place an order. Um, and that's why it's such an advantage to be able to just have an AI that can confidently, um, answer all of those questions at any time. That's. That's one of the beautiful things about voice AI, Right? It's like the brain. There's, like, several reasons that an AI is actually more efficient than a human. Right. It never forgets any of the answers to those questions. It's always learned if, I mean, if you have a system like Loman AI, it's always learning new things about the restaurant based on what you're teaching it, uh, or calls that have happened. It never has a bad day. Right. I'm sure everybody has had this experience when they've called a Restaurant, a pharmacy, whatever, um, where they had something, they need to figure out a question, and the person on the other line is a kid, and they're pissed because they had their boyfriend or girlfriend break up with with them, or they got a bad grade on a test, or who knows? Everybody has bad days, uh, but they're taking it out on your customers. Right? Loman, or, you know, a voice, AI, right, is always cheerful, always ready to talk to your customers and meet them on their level. And it never forgets anything.

Speaker A: Right?

Speaker B: It always will remember. Um, so we went kind of a lot deeper on that question than I thought we would, but I thought that was important.

Speaker A: Uh, this happened to me in person yesterday, but not, uh, over the phone. I walked in to return a rental car, and clearly the dude working there was having a bad. Like a really bad day because he looked. Or I started to pick up a rental car, and I was like, yeah, I'm picking up a rental car. And he goes, what's your last name? I gave my last name. And he just goes. And I was like, you might want to have a different customer service response than M. But you're right. But it happens, right? It totally happens.

Speaker B: Oh, it happens at rental car places a lot, actually, now that I think about it. A weird one.

Speaker A: So let's talk about. Okay, we talk about how many calls are coming in. We talk about why they're coming in. They all kind of align to revenue. I mean, they're losing revenue because somebody's on hold. Or I'm, um, ignoring guests or making revenue because somebody wants a private party, place an order, make a reservation. Like, they all. Somehow. It's either making or wasting money, Right? All of it. Okay, so what are kind of the options that a restaurant would have in answering the phone? Like, what are the options right now?

Speaker B: Yeah, so your. Your number one option, or, sorry, not your number one option, but the option that most have right now is the bad option, the worst option, which is I just can answer as many calls as I can with the staff that I have. Right. So do. Do nothing. That's always an option, is do nothing. Right. You're going to continue to miss calls. You're going to continue to get people pissed. It's not just people calling for an order. That's a customer. You might have a new customer. You might have added to your database and added to your restaurant that loves your food, that would have eaten there 100 more times that you might have just turned away. Um, so there's that option. The old options, prior to Voice AI, uh, were pretty simple. Uh, they were deflection options. So things like IVR, press 1 for the link to order online, press 2 if you'd like to do this.

Speaker A: Press 3 if you want to be even more annoyed.

Speaker B: Yeah, exactly. Like what you still see at a pharmacy or when you call Capital One. Right. Like, uh, maybe they're updating their stuff now. But it's just those are what we call deflection tools. So the whole point is to get you out of the phone. They don't want you talking to somebody like that. The whole, that's the whole point. How can we deflect phone 40% or 30% of people away? Because everybody that's, you know, still 70% of people are going to yell at the phone and go, I want to talk to a human. So that's. Number two is how many times can

Speaker A: I press zero, guy.

Speaker B: Oh, my gosh. Yeah, those things annoy the heck out of me. And they're one of the reasons that people are somewhat, you know, you can get, you get some people that are distrusting of this stuff. And the third, there's like really four options. The third option, um, is either to hire more people internally or hire a call center. Right? Like a true call center. Like a humans in the Philippines or the US but those are very expensive. Um, and hiring another person is more, um, it's going to cut into your margins even more. And, you know, for restaurants, we're dealing with lower margins as a business. Right. That's just a truth, uh, of the business. And then option four is a voice AI, right. I'm obviously the most bullish on number four. I'm building a voice AI company for restaurants. I worked in a restaurant for 10 years when I was younger. I saw how many calls were missed. Um, we literally, I would. I remember ripping the phone's cord out of the wall many times during service. Um, like, uh, because it's worse, I think, for a customer to think that you're not answering the phone than it is that you, your phone's down or something. Right? Like, so we would just take the phone off the hook, uh, or not off the hook, sorry. Like, we would remove the line, um, because busy is even worse. Right? I'm going to call back three times. People hang up usually, uh, after 90 seconds on hold. But, uh, a voice AI, right, number four, like Loman AI is going to answer, um, every single one of your calls. It's going to answer simultaneous calls at one time. It's going to take orders for you. It's going to integrate with your point of sale system. And look, I want to preface this by saying not all of these tools do this. Like, this is Lomen. Like, this is the Look, I'm going to, I'm going to just put talk my own book a little bit. Like, this is the cream of the crop product. We're going to integrate directly with the POS system you're already using, right? We're going to have a voice that's 40%, 40 to 60%. It's really hard to actually test this, but, uh, of people don't know that they're speaking to an A.I. uh, because the voice inflection, what we call turn detection, the latency. So how fast the thing is at responding, um, is so low and it's so good and so emulative of a human, so good at emulating a human that you don't know that it's an AI. Uh, it's going to do all of that while automatically upselling every single time, answering every single questions and every single question and keeping your front of house staff focused on what matters the most, which is handling customers in the store. Um, and it makes them less annoyed, right? Like I talked to one of our biggest customers recently and I was like, there's two ways to go about this. Like, we'll probably talk about labor here a little bit. Like, you could reduce labor costs in the front of house to pay for this, or you could increase customer experience, right? Like the level of customer experience. One of our biggest customers, he owns, like, he has like several hundred, um, a couple different concepts, but it's like a several hundred locations. Um, I was, he was telling me, I was like. Because I was asking him, hey, let's talk about your labor numbers. Like, how much are you saving? He's like, we don't, we don't fire anybody. Like, we, we not for Loman, Uh, Loman is increasing our revenue by 26% over the phone. Like, these guys know their numbers to a T. Average order value up is up 18% over the phone. Um, but you know what the best part about Loman is, is my people show up to work and they don't get pissed off, right? And they're able to take care of the customer that's in the store now. They have no excuse. When somebody walks up to the counter, they literally don't have an excuse anymore. So that's the fourth and final option. And I think now that it's an option for restaurants over the last two years, it's become an option. It's one that you would be foolish not to at least look at. Right? Like maybe it's not right for you. I think it's right for everybody, but maybe it's not right for you. But to not look at it would be, um, you know, you're doing yourself a disservice.

Speaker A: Let's, um, let's assume that people have assumptions about what voice AI is and what it isn't. Um, for somebody that, like whether they've experienced or not, like what exactly is voice AI? Like, let's, let's just talk about what it is.

Speaker B: Yeah, uh, because, yeah, that's actually a really broad term like voice AI. Right. Like uh, it's Voice AI is pretty simple. I'm going to break it down in a simple way. So most people that have heard this podcast or are on this podcast have probably heard of Chat GPT, right? What's called a large language model, um, or a platform that serves you. A large language model that you can interact with. Um, imagine if you combined that with a model of an AI model, uh, or sorry, a voice model that could speak the words to you and you could speak back to it. It's essentially that. And when it's built like Loman for restaurants, it's hyper specific to the restaurant. How a customer and built to, to work for how a customer orders, um, how a reservation is taken, how a menu needs to be structured. It's fine tuned for these things. So it's essentially this Chat GPT idea that everybody probably knows, but it has a voice that's as simple as it gets. Right. You've probably even maybe used the Voice feature on ChatGPT. Um, and a voice when it comes to restaurants, really important. Right? Like we, you want to build a voice AI that's built for restaurants. You don't want to use some off the shelf tool that doesn't hook up with your toast system or your open table. Right? Like you just don't want to do that because it's going to make more work for your staff. You need a restaurant specific voice AI like Lohman, um, that knows restaurant calls. We've taken tens of millions of them, uh, and that integrates with the tools that you're already using. So that's a voice AI is simply just a large language model like ChatGPT, but that has a voice that you can speak to and it can speak back to you.

Speaker A: What are, I mean I'm, listen, I'm familiar with it. Um, I think that there's people that have probably interacted with Voice AI and not even known it. You know what I mean? Like, you called an airline, you called att, you called your cable company. You. You probably had AI. What are, um, let's talk about. Let's literally, like, let's roll through a list. What are 10 things that voice AI can do that a human cannot or a human does very badly?

Speaker B: Oh, yeah, okay. Um, yeah, ten things. It's really simple. Number one, it can remember your past order history.

Speaker A: So.

Speaker B: Or where you, like, every single time.

Speaker A: Right?

Speaker B: Maybe, like, the person that's been working at the diner for 30 years, like, knows what your typical order is like when you call, but this thing can remember every single thing you've ordered in the past, going back as far as it has access to your data. Right. Number two, it can remember your payment method. So if you're taking a payment over the phone for an order, or maybe you're locking in a reservation or something like that, Loman can actually. It saves your payment information. So next time when you call, you just say, hey. It just says, hey, would you like to use the card ending in 4?

Speaker A: 4.

Speaker B: 4, 4, or whatever it is? You know? Um, we save that so you don't have to fumble around while you're driving your kids home from soccer practice and get out your wallet and almost crash. Right? You don't. You don't want to do that. Um, it can. It's going to know your name next time you call and provide you with a personalized experience. Right. That's incredibly important. Coming back to the payment thing, it's going to provide a secure checkout method. Um, what's funny that people. I think most people don't realize, uh, is that when you call a restaurant, you give your credit card number over the phone. Like, you're just giving it to some kid that, like, is, like, writing it down probably on a piece of paper and, like, maybe forgetting that it's there. Um, like that. I mean, you know, you're not. You're not thinking the kid's gonna steal your credit card number, but it's totally possible. Um, it never has an attitude. We talked about this earlier. Like, Voice AI is going to meet your customers at their level every single time. It will never have an attitude. It doesn't matter what profanities you shout out. It's always nice, right? And we've seen some crazy stuff. It's going to contextually upsell. Like, Loman specifically is going to contextually upsell. Sorry, upsell every single time it's taking an order. So we've built a proprietary upselling AI model. Actually, it's another AI model, which is funny, um, that based on what you ordered in the past and based on what you're currently ordering and what's in your cart, we're going to contextually upsell 100 of the time, uh, something that we think you're most, most likely to add, uh, to your cart. Right. Good luck getting a, uh, your front of house to do that 100% of time. Uh, it's going to, like I said, it, it, it can remember your, every single item on your. I mean it will remember every single item, every modifier that you've ever put into your pos. Right? It's going to remember all of those things. Also all of the questions that your customers ask, it has answers for them. It can automatically, um, One cool one is like, it can automatically direct you to the restaurant. Like, let's say you're lost and you're like, hey, I'm around the corner near Target. I can't find you guys. It can actually like pinpoint where you are by if you give it enough information. Um, I'm on Main Street, I'm across the street from Target. Okay, bam. Now I know where that person is. And it can actually guide you to the restaurant. Now a human could probably do that maybe depending on where they are. Uh, but it can also detect and shut down spam calls. Right? Um, that's another important thing. And look at, look, it can automatically tick. Text the guest immediately. Right? Um, so if somebody wants to see something on the menu or they need to order a gift card or something like that, like we can shoot a text.

Speaker A: Join rewards.

Speaker B: Yeah, absolutely. You can absolutely have Join rewards right then and there. Um, with a link. Um, and you know, obviously the big one that we also talk. Also talked about in the gaming here is it can take as many calls as you want at one time. Right? Like it doesn't put people on hold. Um, um. And you can only do that if you have a lot of humans. You know, like, we've one thing we see typically with like higher volume places that get the most value out of Lowman. Uh, just because, I mean everybody gets value out of loan. But these places in particular will go into a restaurant where they have a back room with three POS systems with phones right next to it and be like, yeah, yeah, we staff this up on Friday. Like we have three full time people just answering phones and we're like, dang, you're in California. That costs 25 bucks an hour or whatever. It's 23 bucks an hour. It's pretty nuts. Um, so those are. Those are. I don't know if I hit all 10, but those are about 10 things.

Speaker A: I think you hit more of that. Christian, we're about to wrap it up here. If somebody wants to learn more about Loman or even get in contact with you, like, where would be the best place for them to do that? Or how would you suggest that?

Speaker B: Absolutely. Um, just go to our website, www.lomen.AI or loman AI.com actually, both of them work. But just to www.loman AI. Check us out on Instagram @loman AI. That's L O M M A N AI. And if you want to shoot me an email, my email is christianoman AI. I'm the CEO and founder. I'm happy to talk to you. One of our many team members would be happy to talk to you. I would love to help more restaurant owners learn about the benefits of, of Lomen, specifically as a voice. AI. Um, and, uh, yeah, it was a pleasure. Pleasure coming on the show and chatting about it today.

Speaker A: Hey, man, I got. This is a quick question, quick answer. Sure. Do people actually hate talking to AI? Like, is it a thing?

Speaker B: I'll, uh, try to make it a quick answer, but basically no. Like, actually, no, I think people are. The answer to this question is people are jaded because they're used to talking to old phone robots like we talked about earlier. They immediately, if they can pick up that it's not. That it's not a human, they immediately think, oh, shoot, they're not going to be able to do anything, right? Because it's like, oh, I got. I got to talk to a human. Because it won't be able to do X, Y, Z once they start talking to it and realize that, like, holy crap, this thing can literally do every single thing that I need it to do and more. Um, they quickly, uh, get over that potential hatred. Uh, but yeah, I mean, you're always going to have that one. A hole that's going to, um, you know, just shout at the clouds. Right? Like old man yelling at cloud. Uh, we know. Uh, so that's just, uh, that's just inevitability of this world. But, you know, most people, I think most people actually find it astounding how good it is. Um, and, uh, and again, most people don't know they're speaking to it anyway, so.

Speaker A: Amazing. Well, Christian, thank you for sharing all that. I mean, I do think this is emerging technology. We have one in my restaurant, so I'm a believer. But thank you for sharing all that information. Hopefully everybody is a little more curious about this. Uh, I want to thank everybody for joining us today. Uh, if you enjoyed what you heard, please join. Uh, please jam that subscribe button on YouTube, Spotify, iTunes, or wherever you like to listen in. If you're curious more about Lohman out of Christian. Thank you.

Speaker B: Thanks, everyone.