Food Chained

Vasa (00:39.151)
Hey everybody, welcome to another episode of Food Chained. Today we have a very special founder, Nicky Seaman, the founder of Freestyle Snacks on the show. Nicky, welcome aboard.

Nikki Seaman (00:52.696)
Thank you, Vasa. Very excited to chat. And you're someone that I've admired from afar for a while now, and we've never connected one-on-one. So really excited to tell more about the Freestyle Snack story and just connect with you.

Vasa (01:07.587)
Thank you so much. I don't even know people know about me. I'm just kind of doing my own thing. So it means a lot. Thank you. Very, very cool. Well, now we know each other and we'll get to know each other on the fly here on this episode. I'm excited to learn more about Freestyle Snacks. The first time I think I tried it was you were in a first look box, right? Yeah. Yeah. Awesome. And since then, you've launched some cool new things. I don't want to ruin the surprise, but let's start with how you got going with Freestyle and what you're up to today.

Nikki Seaman (01:11.159)
Hahaha

first.

Nikki Seaman (01:26.756)
Yes, we were.

Nikki Seaman (01:37.678)
Sure. Yeah. I've, I've always been really passionate about food and snacking. Um, I consider myself a foodie. actually ran a famous food Instagram back in the day called Freshman 15. We grew to like a quarter of a million followers and it was in the time of like these polls and overly indulgent food. So it's interesting, you know, how, you know, as you grow up, that was started back when I was in college.

the focus goes more towards healthier food. kind of taking my passion for snacking, good food, and then, you know, how that evolved into wanting healthier snacks and things that were good for you, you know, really helped to shape freestyle snacks. So I initially came up with the idea during the pandemic, because if you remember, all of ours in grocery stores had shut down. So there was no, you know, buffets, nothing shareable.

And now I was face to face with the lackluster olive aisle and the jars and cans just really did not cut it for me from a pure packaging perspective. then when I did try out a few new products at home, the taste was just bland and mushy and watery and not at all what I knew what good olives could taste like. And so that's kind of what it hit me to create this healthier snack item that would be focused on olives that

Vasa (02:59.759)
Mm-hmm.

Nikki Seaman (03:05.997)
bridges the gap by creating a really high quality delicious olive that's also packed in a convenient snackable format.

Vasa (03:16.003)
That's awesome. A lot of good things happen from such a bad time. I feel like a lot of really cool brands launched during the pandemic. And honestly, excuse my language, but I think we're all fucking crazy for doing that. I thought we were building at the bottom, and then it just kept going, going, going. no, and then finally it feels like it's starting to come back to normal. And it goes to show how you have to be a particular type of person to build something during such a crazy and tumultuous time.

Nikki Seaman (03:21.645)
Good

Nikki Seaman (03:27.341)
Yeah.

Nikki Seaman (03:37.025)
Mm-hmm, totally.

Nikki Seaman (03:45.602)
Yes. Yeah, I think all founders, food founders specifically need grit. You you need that passion that's lighting you up, but then you also need the perseverance to keep going and motivating during, you know, these really challenging and uncertain times.

Vasa (04:04.958)
100%. How did you implement the olives early on? Because now you've launched a new, I guess, item that's really, really trending. But olives started early on. And how did you launch that in the reach on? How did they take it? What was the perception and feedback?

Nikki Seaman (04:19.831)
Yeah, so prior to starting Freestyle, I had worked at Wist, the Cheese Kris company, if you remember them. And so I leveraged a lot of their go-to-market model, which was heavily focused on retail. So while we did initially launch on our website, and then shortly thereafter Amazon, my focus had always been getting into brick and mortar stores. So I really started locally and based in Atlanta.

going door to door to the local grocery stores, the local butcher shop, juice store to place free style there and just get that initial retail perception from a consumer. I would go in multiple times a week, count how many pouches were taken off the shelf and see what my loss would be and then kind of leverage that data to go into more regional retailers like a Freshtime or Central Market.

and then was able to leverage that sales data to go nationally with Whole Foods. So that was kind of the approach that I took to get into retail. there was a little bit of education around the product because people obviously know what olives are, but they haven't necessarily seen them in this pouch packaging format. there was a little explanation that we needed to make sure was available on the packaging.

as well as in all of our marketing materials. So I would say that's kind of how we got our start and footing in retail.

Vasa (05:51.459)
Were any of the buyers confused on how to or where to place the product? Because it's very, very cool to me that most olives come in these really ancient jars that honestly are kind of gross and cloudy. I don't think it's doing the olives a service by showing them in glass jars. And with yours, get to one, have a different like pack out format, but also to hide some of those juices that just may not be the most appealing. Were any of them confused?

Nikki Seaman (06:07.437)
Thank

Nikki Seaman (06:20.001)
You know, it was an interesting question to start, where are we going to merchandise them? Is it going to be in the traditional olive aisle? Is it going to be with snacks? Could it be in the refrigerated fresh set? I think the verdict's still out too, and it's retail dependent as well, right? How they have their whole footprint set up. But we have found the most success in the traditional inline grocery with olives and pickles because to your point, our packaging just

pops on shelf, it's eye catching, it's different, it's fun, exciting, a new use case. And so not only do the retail olive buyers love this new, innovation for what I like to call a trusty but dusty category, but consumers are really intrigued by it as well. And that's where they're going initially to shop for olives, right? Is to the olive aisle. So you just want to meet all of lovers exactly where they are.

Vasa (07:06.799)
Hmm.

Vasa (07:19.353)
Very cool. are you finding, I more questions on the grocery, but one that popped up on top of my head is, are you finding success in like bars as well? I feel like I'd rather pull from a pouch than use like tongs and go into a jar or some sort of, when I used to work in the bar industry, we had like these, these like plastic opener things where each different fruits in there and your olives might be mixing with the lemons and it gets kind of weird. Are you finding any sort of interest there in the bar industry?

Nikki Seaman (07:30.38)
Hmm.

Nikki Seaman (07:46.328)
You know, we have tapped into food service a little bit, but I would say we're just scratching the surface. And it's interesting because we're, I do think that's a huge market to serve, Like reducing the amount of labor that it takes to get olives where they need to go. But we haven't done a ton of bulk olive sales. We really keep it focused on our pouch sales. have two pack sizes. One, if that's a standard pouch, that's more retail focused.

And then we have a single serve pillow pack. And that's how we started to break into food service. But I would say it's more on the travel, hospitality, and corporate side versus more restaurant, food service focused right now. But I think, yeah, there's a lot of ground we can continue to cover.

Vasa (08:38.319)
I love it. When you're the first through the door, that's a terrible saying, but the first through the door gets the bloodiest, and you're the first olives that I've seen outside of a jar. And sometimes there's learnings that you're probably gonna get on the fly no matter how experienced the founder may be. Did you have any of those learnings when you used the pouches? Are you using a retail display case to keep them stood up straight? Do you have merchandiser going in to stand them up if they fall over? What does that look like?

Nikki Seaman (09:05.089)
Yeah, we have a retail display case that I think is super fun. It's bright green, again, very eye-patching and holds the pouch as well. We actually launched with hang holes in our pouches, but we were just experiencing some quality issues with that. So it prioritized quality over the hang holes. So that was kind of a big learning we had early on. And then as far as merchandising, you know, versus

your world of beverages, the velocities are not as crazy and the store managers actually do a fantastic job of keeping in stock for typical grocery items. So we actually haven't seen that as a huge need. We've tried out a few different field merchandising agencies, mostly for the goal of getting secondary displays, which is very helpful for our velocity.

But as far as like remaining in stock on shelf that hasn't been, you know, a huge issue for us, which is great.

Vasa (10:10.403)
It's so interesting talking to other founders because our pain points in general are kind of the same But when you get into the specific of what category we're in it's much different for me. I'm like I went to Bristol farms this weekend and Walked in I wanted to do this cool video with my glasses on and I got to the shelf and we have one can on shelf

Nikki Seaman (10:29.259)
Yeah, right.

Vasa (10:29.987)
Do you have any in the back? And they're like, no, we get our delivery tomorrow. I'm like, man, we get judged, especially in beverage on our velocities. And it's so hard to keep up sometimes when you're a distributor that doesn't service that beverage you want DSD. And sometimes when you're using Broadline, it's almost impossible to stay in stock. And it's so many different variables. So always interesting talking to founders that have different products. And sometimes the grass looks always greener.

Nikki Seaman (10:51.245)
Yeah, yeah, definitely.

Vasa (10:55.999)
So we talked about Freshman 15. Real quick aside on that, I think I set the record in college. I think I did a Freshman 50. It was super impressive. I ran that back during the pandemic and it is what it is. But you have cool experience with the Freshman 15, Wisps, and then Bainico and even Pepsi. How have all of these things helped shape you as a founder of your own product?

Nikki Seaman (11:06.765)
Yeah.

Nikki Seaman (11:15.149)
Mm-hmm.

Nikki Seaman (11:20.109)
Yeah, I love that question. think, you know, each experience has its own learnings that you get from it. WISPs was definitely the most fundamental for me starting Freestyle. When I was there, I was managing special projects. It was a pretty lean team, only about 25 people. And I really got to operate and execute across many functions of the business from operations to marketing. I was helping put together sales pitch deck.

that gave me a really good taste of what it was like to, you know, kind of operate a CPG business. learned about barcodes, how to use GS1, like all these things that you don't really think about. And so that was really my CPG bootcamp. And I think it would have been way more challenging to start freestyle without that. And I think the CPG world is interesting and why you see a lot of founders, you know, start

a food company and then come back and start something else because the process is pretty rinse and repeat once you understand it. Obviously you need an amazing product and a really great brand and marketing behind it. And then, know, your financials to work out underneath that, but that those are kind of the keys to success. And then you can, you can really apply that to any type of food or beverage product.

Vasa (12:45.039)
Yeah, it's very interesting to me that every founder has their own strengths, whether they came from the finance background I know. Matt from Rind is a finance guy. When I was doing this a few years ago, I had three finance guys in a row that founded their brands, and they had that sort of strength. feel like with a marketing founder, it's easier to learn and to run a business. I don't think you necessarily have to be a finance person.

Nikki Seaman (12:50.413)
with it.

Nikki Seaman (12:55.936)
with the

Nikki Seaman (13:07.095)
Mm-hmm.

Vasa (13:13.015)
to found a brand or you don't have to be an ops person, I feel like you have to have some sort of knowledge in marketing to start a brand or you have to really, really hire quickly because a finance person that's really good at spreadsheets and pivot tables probably isn't gonna know how to publish something on Instagram or go live on TikTok. And that's super needed whereas I'm not the best Excel person. I can do stuff, but to handle that, no, I hire like a...

Nikki Seaman (13:16.141)
Mm-hmm.

Nikki Seaman (13:29.121)
Yeah, right, exactly.

Vasa (13:40.951)
a back of house type group that can quickly handle things I need a couple hours a week. I don't know what I would do. I probably once have even jumped off that cliff in the pandemic era to start this had I not had the background that I did from Quest Nutrition to Real Good to Legendary and having my agency for a while. So kudos to you. Another marketing style founder. I always enjoy chatting with them.

Nikki Seaman (13:59.598)
Yeah.

Vasa (14:05.091)
Talk to me about your latest innovation, pickle chips. I love it. Pickles are having their moment right now. I want to hear.

Nikki Seaman (14:12.289)
Yeah. So pickles have been in our innovation pipeline for a while now and how it kind of came together. We had a really fantastic meeting with Whole Foods presented. You know, this is what our pipeline looks like. What's kind of catching your eye. What do you need to fill your shelves with? Like what's kind of missing in your world? And they were super excited about the pickles. They're like, if you can make this happen and make it a really great tasting product, we're very interested.

So obviously, you know, when Whole Foods says they're interested, you go to the ends of the earth to make that happen. And we put together a really great team. I had never worked with a food scientist actually before. With Olives, I kind of learned the process myself and was able to work on it with my co-packers. So that was kind of fun. Worked with the commercialization project manager to make sure since we were working under such a tight timeline, we could

make it happen and deliver and found a great co-packer. And then we were off to the races of just recipe testing. We tested, think it was over 55 batches across our three SKUs, really iterating quickly, making sure it was one of the best tasting stickle snacks on the market. tapped back into the packaging agency who did our design for our olive packs.

That was really fun to work on as well. And I love how the packaging turned out. And then we just launched Nationwide and Whole Foods in their pickle and olive set with our three pickle skews this past week. So very exciting news and really looking forward to seeing some of the initial velocity results. I think it's going to be potentially even bigger than olives.

Vasa (15:53.519)
Thank you.

Vasa (16:03.535)
I love the packaging. I'm looking at your post right now on my phone. Huge engagement on LinkedIn. Pickles are the coolest thing right now. It's so interesting. And you do a lot of the heavy lifting because they're like ripple cut or ridge cut. What are they called? Ridge cut? Crinkle cut. And then you have the mini pickles. I don't know how to pronounce them, but we have those that we get at Trader Joe's. Now we're going to buy these. But they're like the chunchi chan or something. Pickles, what are they?

Nikki Seaman (16:18.573)
Sprinkle cut.

Nikki Seaman (16:30.283)
Yeah, there's cornichons. Ours are actually gherkins, so they're a little bit bigger than cornichons. Yeah, so I would say they're like probably three fourths the size of a standard pick them.

Vasa (16:33.358)
Yeah.

Vasa (16:45.007)
All right, so for the inserts on here with the podcasting, we gotta get these, they look so good. There's the Kickin' Picks, there's the Mini Pickles, and then there's the Pickle Chips with the Classic Dill, and they all look amazing. Crinkle Cut, it says right there, I found it.

Nikki Seaman (16:50.733)
Mm-hmm.

Nikki Seaman (16:56.045)
Yeah, the mini pickles are actually my favorite flavor in SKU, but you can't go wrong. think we have something for everyone. And if you're a pickle lover, I think you should try them all because they all have kind of their different uses. know, like someone was just texting me, they put the pick and picks on a tuna sandwich and it was phenomenal. The classic deal, you know, when you're just craving a pickle, it just hits the spot. So it's great.

Vasa (17:16.525)
Hmm. That sounds amazing.

Vasa (17:23.095)
And in today's TikTok world, these are better for than just sandwiches too. This goes in Dr. Pepper's.

Nikki Seaman (17:29.191)
Yeah, exactly. mean, to your point about just pickles being so on trend this year, I just got served an Instagram post, it's pickle girl fall and yeah, with Dua Lipa's, I think it was like a soda with pickles in it. I know a lot of brands in our world are launching pickle flavors like Daily Crunch. And I think it's fantastic that pickles are just having this moment and we're kind of riding that wave.

We had similar success with olives and dirty martinis being so popular in the last couple of years as well. Just bringing more awareness to this traditionally sleepy category and injecting some fun and sexiness into it. So very, very excited about pickles and seeing where we can go with them.

Vasa (18:19.855)
Yeah, I love it. There's so many cool things aside from the sodas, the sandwiches. mean, even Matthew McConaughey, I think, talked about how he puts pickles in his tuna salad or something like that. I'm pretty sure there's this whole thing about it a couple months ago. I love them. love them.

Nikki Seaman (18:35.041)
Yeah, think, yeah, exactly. think there's like ads, you know, for beer that are mentioning pickles now. So it's just, can't really escape it. It's awesome.

Vasa (18:46.511)
We have a protein pretzel client at Growth Buster and when I first chatted with them, it's my old friends from Quest Nutrition, I was like...

For me, when I had snack mixes as a kid, the pretzel was that thing you kind of slide out so your snack mix is more dense with all of the best stuff. they made protein, pretzels in general, way cooler and they taste amazing. And with pickles, it was kind of the same idea. It was always that one random person that was kind of quirky that said, hey, do you want your pickle? And now people are making kind of the, the pickle's not becoming the snake of the meal, but it's definitely becoming a worthy sidekick to the meal.

Nikki Seaman (19:08.941)
Mm-hmm.

Nikki Seaman (19:23.191)
totally yeah, I totally agree it's having its moment ready to shine and yeah, it was fun. We just actually had a pickle party at full foods over the weekend and with our three flavors. It was almost like an omakase tasting like this one gives you notes of you know, a little bit of spice and a little bit of you know, a little bit of South America in there. So I think it's definitely fun to experiment and kind of elevate pickles as well.

Vasa (19:53.551)
100%. They look so amazing, they look so desirable, and again, going back to those ancient bottles that were all stained on the inside, this is just so much more approachable. What would you say your superpower as a founder is and also as just an everyday human?

Nikki Seaman (20:02.669)
Definitely.

Nikki Seaman (20:10.733)
That's another great question. I would say my superpower is following through. So I'm very serious about the words that I speak and holding myself to them. My word is my action. If I say I'm going to do something, I will get it done. So it's great because, you know, in business, I write out my goals every week, every month.

really try and keep myself focused and how does that ladder up to the ultimate vision of freestyle. And I think, you know, on a personal level, it's great because I really want my friends and family to know that they can depend on me. And if I say I'm going to do something for them, then it'll get done.

Vasa (20:56.067)
Amazing. So it goes for both then, so business and personal. Let's follow. So a person of your word, I like it. I'm gonna jot that down. Actually, this is very, very relevant to me because I read, I don't know if it was a LinkedIn post or a tweet or an ex or whatever it's called these days, but there was an investor that said, like, there's no greater strength of a founder.

Nikki Seaman (21:01.261)
I would say so, yes.

Nikki Seaman (21:07.489)
Yeah

Vasa (21:23.651)
than following through with what they say they're gonna do. And I think they were speaking in the context of potentially like investor updates or something like that, I don't know. But it's so interesting that you say that and I hope that anybody listening to this hears that because it's super important.

Nikki Seaman (21:26.498)
Hmm.

Nikki Seaman (21:39.181)
Thank you. Thank you. Yes, I try. That's something that I always just like to fire under me. You know, if I say I'm going to review something, even if I really don't want to look at it today, it's going to be on my to do list and all that. It's fun.

Vasa (21:55.319)
Love that. What's one product that's not in your pipeline that logistically probably never will be that you wish you could launch and it was so easy and it would be a huge win? I'll share one of mine too after.

Nikki Seaman (22:09.453)
It's hard. I have some that feel impossible to do, that aren't so out of reach. I don't want to give up on the idea yet. I'm trying to think of something else that I think would be good. mean, the protein trend right now is crazy. It's interesting, right? When I was at Wisk, keto was kind of fueling the fire at the time. So I'll be interested to see how long the protein trend lasts.

Vasa (22:17.007)
All right, yeah, don't share those.

Nikki Seaman (22:38.379)
I feel like if you don't have an item produced and ready to go, it would be harder to break into protein now. Like you're a year out from launching, who knows how many, many years we have left after that. would be cool to kind of have a superpower to predict like what is that next trend in food once we, you know, maybe get tired of protein and to be able to launch something in that realm. But for now, yeah, I would say.

No, no shareable ideas because I think everything in our pipeline we could do. So it's just matter of timing and there's a retail fit.

Vasa (23:14.158)
Understood.

Vasa (23:18.484)
That's still a helpful answer because it gave me a lot of thoughts too.

One, think that protein for sure is that trend right now, but I wouldn't say that it's a trend. I don't think it's gonna go anywhere. And I don't think keto's really gone anywhere. People might disagree and people are pulling keto out of their brand names and I get that. That's like having an ingredient in your brand name. There's several out there that do or did or still have it. But I also read something recently from a nutritionist that is just like so exasperated about fiber. She's like, guys,

Nikki Seaman (23:46.861)
Mm-hmm.

Nikki Seaman (23:51.223)
Yeah.

Vasa (23:52.065)
There's nothing new about this. We've been saying high fiber, high protein, moderate carb for since the dawn of time. And I think that it takes a while for consumers to kind of get behind that in a way where people can call it a trend. One thing that I think is super, think annoying is not the right word, but it's like maybe exhausting is the right word, is people that write on LinkedIn that are covering CPG.

Nikki Seaman (24:06.061)
Mm-hmm.

Vasa (24:17.507)
getting tired of protein getting in things. But on the other hand, they'll write articles about GLP-1s and diabetes and all of this. And I think it's a general fact. I mean, it's got to be a fact that more protein and less carbs.

Nikki Seaman (24:23.917)
Mm.

Vasa (24:32.343)
can be a good thing or is a good thing depending on how you eat. Like know bodybuilders need carbs for certain things, but that's a long-winded way of saying I think 100 % protein is going to stick around. think fiber is going to become a hero in and of itself. Like Metamucil products have been rebranded into really cool hipster brands. SuperGut just launched basically a Metamucil and I think things rebrand.

Nikki Seaman (24:42.221)
Mm-hmm.

Vasa (24:54.893)
themselves. So protein I think will be there. I creatine is there, but it would be interesting to think about a creatine pickle or a creatine olive.

Nikki Seaman (25:00.877)
Yeah, exactly. It's a protein pattern. It's definitely interesting. I guess you know what could be that next horizon, and this is just me speculating, is people prioritizing their sleep. I think like health and wellness continues to be this bubble that's building and building like, okay, what else can we do to extend longevity? What else can we do to feel better, to look better? And I feel like sleep is that next horizon. And then like,

How do you crack the code bridging the gap of food and sleep? I don't know the answer, but I think about the success that AG1 and Gruns have had and what's that next frontier?

Vasa (25:45.807)
Yeah, those are both awesome brands. AG1 actually, I think their first product outside of the Greens was AGZ, I think they call it, which is their sleep product. And then I don't know, I think there are some sleep gummies out there. I don't think Gruns or Groons or however you pronounce it has one yet, but if I were a gummy brand, I'd be very, very concerned about them because they have...

Nikki Seaman (25:54.125)
Interesting.

Vasa (26:09.355)
Ascended in a way that I don't think has ever been seen before not even liquid death and with a gummy. It's it's so insane I bought their limited edition Grunny grunny Apple Smith product and man it was so good but Yeah, I think that sleeps a good one. I Hugh Thomas from ugly formerly of ugly has a sleep product now. like a hot cocoa and then

Nikki Seaman (26:13.73)
done.

Nikki Seaman (26:20.215)
Cool.

awesome.

Nikki Seaman (26:31.117)
interesting.

Vasa (26:34.073)
Funny correlation to Perfie. Early on when I was formulating Perfie, we had so much alveinine and ashwagandha in some of the SKUs that you mentioned earlier that you had like 50 different samples of the product. I had like 50 different versions of each flavor and we did one flavor at a time. So when I'm taking sips from like 50 different cans, I knocked out on the couch and immediately went back to R &D and said, hey, we can't have these doses because if someone drinks two cans, like they're gonna fall asleep at the wheel or like it's too much. also I wanted kids

Nikki Seaman (26:40.855)
Thank

Nikki Seaman (26:46.285)
Hmm.

Nikki Seaman (27:01.133)
Yeah.

Vasa (27:04.017)
to be able to enjoy it if their parents let them. So I definitely went back to the drawing table. was like, do not want a sleep soda. But I think there will be a world where soda lovers have a sleep soda that's heavily dosed with magnesium or melatonin or aldehyme.

Nikki Seaman (27:09.783)
Yes.

Nikki Seaman (27:13.549)
Mm-hmm.

Yeah. Definitely.

Vasa (27:19.759)
So what are you excited about for the balance of year? Anything you can share, not like a product or anything proprietary, but what are you looking forward to for the rest of this year?

Nikki Seaman (27:30.241)
I think really excited to see how the holiday season does for us. We had huge success actually on TikTok last holiday season, probably October through December. So hoping to replicate and grow and scale that up this year. And then we just refreshed our website along with the Pickle launch. So excited to see how our conversion and clicking tracks more through the holiday season as well. And then just with

launch of pickles, seeing what the velocity looks like, were exclusively sold at Whole Foods through the end of the year. But then the gate kind of opens up Jan 1, and over the next couple of months we'll be working in some of these bigger category reviews to present pickles and just get them on more shelves for 2026.

Vasa (28:23.149)
That's wonderful. I have one last question before we sign off here. You brought up exclusivity. And I feel like exclusivity is a tool that's often used, but very, very seldom talked about. What's your advice with how to leverage exclusivity to launch in a retailer that's a go-to-market plan for a new product?

Nikki Seaman (28:29.149)
Sure.

Nikki Seaman (28:42.957)
Yeah, I think, you know, exclusivity really helps with building a relationship with a particular retailer. You know, you're committing to them. I want you to have this first and you to be the only one to have it. So, know, bigger retailers like Whole Foods, maybe, you know, Target, I know loves exclusivities, would be a great place to kind of put that innovation. So we were really happy to do it.

Whole Foods has been such an incredible partner to us and has been a really great testing and growing ground for our olive snacks. So I think it's fantastic because we're going to have really great sales data on how we're performing at a national level to go and leverage with other retailers when the time comes. And in the meantime, hopefully, you know, we're bringing a lot more traffic into Whole Foods for people to try these new items. So

Whole Foods is a great retail destination for us and know, an exclusive is kind of a no-brainer.

Vasa (29:48.173)
That's amazing. can't wait to see you in a couple sandwich shops. I want to pop those into my sandwiches on the go at lunch. Very, very cool chat and very, very fruitful with advice and how you built it. I really appreciate it of your time and I'll be sure to link to all of your cool launches and site and your store locator in the show notes.

Nikki Seaman (29:52.981)
Definitely.

Nikki Seaman (30:01.879)
course.

Nikki Seaman (30:07.64)
Thank you so much for having me, Vasa. This was really fun.