Would you say a little bit more about what you mean by that and how the NA space is having an impact on creating a more inclusive environment for restaurant guests and staff?

Yeah.

Okay, so first of all, thank you so much for the opportunity to talk about this, uh, topic, which I think is so prescient, uh, right now in, in the space of hospitality and its collision, whether by accident or intentionally, uh, with the NA space, which is, as we know, just, just growing by leaps and bounds right now and sort of, uh, blowing up, if you will.

Um, I come from-- My origin story is, like, going all the way back to being a teenager working in restaurants.

Uh, it's a long, long time ago now, but, um, I learned about the hospitality industry long before I went into the world of drinks and working in the distribution world.

And at its core, you know, hospitality is, I think, pretty intrinsic for us as human beings.

Um, it's just this very, you know, sort of innate concept that we, uh, we look to be friendly, we look to be genuine and authentic, uh, towards a stranger when we welcome them into whether it's our home or our place of business, right? So this isn't complicated, and, uh, hospitality, uh, can take different, um, shapes and forms depending on, uh, the cultural and his-history of that cul-cultural implications and history of that culture.

For restaurants, again, the ones that you've seen success with, a- and if somebody, if a restaurant is listening to this show and they're really curious about starting an NA program, what would you suggest they do? Like, where are they gonna get the best bang for their buck out of the gate?