Full transcript of Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee — episode 349 of the Restaurant Technology Guys podcast, with Alissa Partee, CEO of Restaurant Technologies. Speaker labels preserved; lightly edited for readability.
What this episode covers. Alissa Partee stepped into the CEO seat at Restaurant Technologies in July, succeeding Jeff Kiesel, and she came up through human resources rather than supply chain or engineering. RTI moves roughly 2.2 million pounds of fresh cooking oil a day and still reaches only about 12% of the market, which means the other 88% of operators are hauling jugs of oil across kitchen floors by hand. Alissa covers the closed-loop oil management system, just-in-time delivery, brand partnerships, kitchen safety, and the Phillips 66 partnership that turns used fryer oil into biodiesel.
- In this transcript:
- How Alissa Partee Became CEO of RTI
- What Restaurant Technologies Actually Does
- Making Oil Handling Easier, Safer and Cleaner
- Three Things Alissa Is Most Excited About
- Just-in-Time Oil Delivery
- Brand Partnerships and Getting Started
- Why Oil Is About More Than Oil
- 2.2 Million Pounds a Day, and Only 12% of the Market
- Turning Used Fryer Oil Into Biodiesel
- How to Work With RTI
Jeremy Julian (0:01): Welcome back to the Restaurant Technology Guys podcast. I thank everyone out there for joining us, as I like to say each and every time. And you guys have got lots of choices out on the internet and how you guys spend your time. So the fact that you guys are hanging out with us this week, yet again, it is awesome. Today, I am joined by uh somebody that has been with the organization she’s with for a little bit. And uh as we understand it, she’s taken on some new roles. So, Alison, why don’t you introduce yourself real quick to our listeners? A little bit about your background and then we’ll kind of talk a little bit about what you get the privilege of doing at the brand that you’re working with.
How Alissa Partee Became CEO of RTI
Alissa Partee (0:35): Sounds great. So yeah, Alyssa Partee, I’ve been with, I say RT, but I now say RTI for six years almost. uh I started right after COVID struck. I started as our chief people officer, did that for roughly three years, and then I moved into operations. And then most recently I’m following in Jeff Kiesel’s footsteps, who he’s been leading that organization for nearly 22 years as our chief executive officer. And I will be replacing him as he retires after an incredible career with us and we take in his position on in July. So that’s where I’ve been over last six years and we’ll continue the chapter here next.
Jeremy Julian (1:23): So you got big shoes to fill, So it’ll be exciting to chat through for the next little bit. Chief People Officer, have you kind of historically been career-wise? Tell me a little bit about the background. Did you come up kind of through the HR side of things?
Alissa Partee (1:26): Big shoes to fill up! Yeah. Yeah, I did. Going way back kind of started in HR and you never really pick HR. I always say HR picks you or you fall into it somehow. So I put into HR, dear friend of mine now, but met him in Chicago when I was out in Chicago, going to my MBA in corporate finance and human resource management. So I could have kind of gone either way. And Don Delves said, Hey, I’ve got this consulting opportunity. I was out there kind of doing another thing with a nonprofit when I was out there and ended up working with him in executive comp consulting. And then part of that, I met Sally Smith and Mary Twynum at Buffalo Wild Wings. And they were in their heyday. They were the bell of the ball is what I say. In 2009, 2010, and worked with them and ended up joining their organization. on the total reward side of HR. So after a couple years with the Delves, moved into Minneapolis after I finished my MBA program and really spent years in HR, but kind of in the food service side of the business for a couple years. Then I moved into a family owned business after that, Marvin Windows and Doors. And that’s actually where I started really having a lot of fun on an operations side of the business or really falling in love with that side of how things work. but stayed in HR and kind of moved into more operation centric role there. Spent eight years up in Warroad, Minnesota, which is a great, incredible business, incredible place as well. And then fell back into food service with Caribou Coffee, Einstein Brothers Bagels. And it’s just like, God, it’s food. I always say food service. It’s a place where people come together, right? So um worked with Caribou Coffee and Einstein Brothers Bagels for just about three years. And then restaurant technologies came along. I wasn’t really looking for any of these changes as I made changes in my career, but they came along and it just brought everything together. It was a perfect mix of food service, restaurant support. um So an industry I love had that operations background in terms of how things work, getting real work done, supporting an industry that I absolutely adore. And then I started, yeah, like I said, in the human capital side of the business, moved into the operations side of the business a few years ago and the rest is history. So yeah, HR is kind of where I got my start, but it’s always been on the, I would always say towards an operations bent more in the last half of my
Jeremy Julian (4:22): Well, and I love that you come at it from the people side and the operations side. So we’ll dig in a little bit deeper into that. And I do joke about the fact that I probably could be a multimillionaire if I would just start a therapy group for extra restaurant people trying to figure out how to get out that can’t seem to get out. Because I think there’s so many of us that started in the industry or started somewhere and it truly has impacted them. And then I say it all the time, you know, without restaurants, the world is a very different place. I think across the board, I think everybody.
Alissa Partee (4:27): Yeah.
Jeremy Julian (4:50): All of my kids have worked in restaurants at some point except for my 10 year old because you know what I think it gives you a work ethic. It gives you the ability to deal with people and I think across the board understanding that and understanding how people function and how to get along with people. People go to restaurants to celebrate. People go to restaurants to mourn. People go to restaurants for lots of different experiences and the fact that we get a chance to serve those is awesome. um
Alissa Partee (5:06): Yeah. Yeah.
What Restaurant Technologies Actually Does
Jeremy Julian (5:13): For those that aren’t maybe long time listeners and this is the first time, because they say, oh, I got to listen to what Alison has to say that don’t know RTI. They’ve been a sponsor. We’ve had lots of different of your team members on the call. But what do you guys do for restaurants? Because I think there’s some really cool things that you guys do. And I didn’t even know you guys existed until David on the PR and marketing side reached out to me a few years ago. started to learn. And every time I get on the phone with somebody from your team, I’m just like,
Alissa Partee (5:35): Yeah.
Jeremy Julian (5:38): Wow. I had no idea that there’s so much that goes on behind the scenes that I just had no idea. know the POS and the restaurant side, you know, for that, that’s what I live with, but not a whole lot different than what you guys get to do. So if you wouldn’t mind, that would be great.
Alissa Partee (5:43): Yeah. Absolutely. Our name doesn’t really give it away. And a lot of people say, you must be on the POS side of the business. said, no, actually we’re not. on the oil side of the business. And they say the oil side of the business. What do you mean? So what we do is we automate and outsource the cooking oil side of your business. we install equipment. So we have essentially closed loop push button technology, I’ll call it. That’s oversimplifying it a little bit, but a way to… Um, outsource manage your cooking oil solution. So you don’t have to carry and lug around jibs of oil anymore and manage your oil through rendering tanks. We install two tanks in your area restaurant, indoor tanks, outdoor tanks, or a combination of both. we deliver just in time, your oil, whether it’s your proprietary oil type or an oil that’s more common, like a creamy soy or a clear soy is one of our newer offerings. And we fill up your fresh oil tank just in time. So you have oil when you need it. And as you need it, you fill up your fryer. And when you’re done using that oil or filtering it and you’re done and it’s end of life, you dispose that by assist the system. It flows from your fryer back into a waste oil tank. And as we’re delivering your next round of fresh oil, we’re picking up that waste oil. And it’s all proprietarily built trucks that we have. So we are not touching it either. Um, closed loop, you never have to carry it. It’s incredibly safe. Uh, we all so safe in fact, that we actually help our restaurant partners save on their insurance premiums. So this is an incredible solution. have incredible customer partners that we’ve worked with. Once they, once they move to our solution, they rarely leave us. because they love it so much. they’re like, holy cow, I didn’t know you existed. Once I found you, I never want to leave you. We have an incredible referral rate, but they just don’t know about us yet. So we’re growing fast through word of mouth. I always say our brand is em the world’s worst kept secret because I don’t want it to be a secret. But once you figure us out, it’s pretty remarkable. So. I’m in the business of telling everybody our story. have the best drivers and technicians out there. I’m super proud of what we do. And the cool thing about it as well, Jeremy, is we deliver 24 hours a day, seven days a week. You can be open or closed while we’re doing your delivery. And we work with multiple different oil types. So it’s not just one oil type. And we also partner with like the big brands in the world too, or in the country as well. And we’re the only national provider who does what we do, the only type of closed loop system out there. So pretty remarkable, fun to be part of it. And I’m really proud of how we do it.
Jeremy Julian (8:54): I love it. um And again, I, ever since I learned about it and you know, your coworkers will get texts from me from time to time when I go to a place going, they need their oil fixed here because it’s because you know, you can taste it. And I love that you guys have such a quality. And I was talking with a previous guest at powerhouse dynamics. were talking about just the quality of the experience. Oftentimes it goes into the ingredients that go there. Sometimes that’s food product, but oftentimes it’s
Alissa Partee (9:08): Yeah. Yes.
Jeremy Julian (9:20): It’s their cooking supplies and the fact that you guys are solving for that is huge.
Making Oil Handling Easier, Safer and Cleaner
Alissa Partee (9:24): Yeah, we make it easier, safer, cleaner to manage something that’s hard to do. And you were saying that earlier, Jeremy, it’s like, it’s hard to run restaurants these days. They’re chronically understaffed, it’s tight margins. And so we can make it this much like a little bit easier for people to do it well. Because what we want, we want restaurants to run well. And the reason why is we want to run well so they are in business for a long time because
Jeremy Julian (9:31): Mm-hmm, and dangerous.
Alissa Partee (9:54): A world without restaurants is really boring. Could you imagine having to cook every night? Oh my god. No thanks, man.
Jeremy Julian (10:02): Yeah, no, and I love that. So you talked a little bit about kind of your history there for the last six years. You’ve seen a decent amount of change even inside of your guys’s own industry. I know you guys have played around with some different things. I guess I’d love to catch our listeners up on kind of the changes you’ve seen over the last six years within the brand. And then we can start to talk a little bit about where you see it going because even just in my relationship, which is probably going back four years now, I’ve even watched some of the different things that you guys are doing. You talked about a new product. You might not think, oh, there’s new types of oil. Really? There’s different types of oil? Really? And I love the innovation that you guys are constantly doing. And I think a lot of it comes through the relationships that you said with your clients and with your staff members. You guys are hearing it back from the front lines, you’re hearing it from your team members. um And so I’d love for you to kind of talk a little bit about the history and then let’s talk about where you think it’s going.
Three Things Alissa Is Most Excited About
Alissa Partee (10:54): Absolutely. I’ll focus on, there’s three things that I’m most excited about. And one of them is oil types, right? So we, we have a new offering that we’re rolling out this year, which is clear soy. And it’s one of the most prominently used oil types in the country. And that will be rolling out in all of our 40 depots today. And um over the course of time. we’re pre-selling in many of our markets today, and that’s Catching Like Wildfire. So I’m really excited about that. And that will quickly, that’s kind of, like I said, Catching Like Wildfire. So I’m excited about that. The second thing I’m most excited about is we, in the last year, introduced what’s called a virtual technician. So most of our technicians in the past, were always going out to serve our customers. They would leave our depots, get in a van, service van, and they’d head out to the restaurants and fix with their hands everything that they needed to. Well, there was a lot of times that actually we could just walk a customer through what the solution was. And actually we didn’t need to eat. There wasn’t a part or anything that was broken. was just actually sometimes training. Remember, there’s a little bit of turnover in restaurants. So…
Jeremy Julian (12:11): Mm-hmm. Yeah, one or two people a day, right?
Alissa Partee (12:15): What are two people doing? So they’d say, hey, what do we do here? I think the system’s not working. Actually, the system was working fine. They just didn’t know it was a new person. I’m like, what do we do here? How do I get oil into the fryer? So they could call in and they could say, hey, help me with this. We could get online with them and our virtual technicians can actually serve them right there instantaneously. That is an incredible new service that we have. And so they don’t have to wait to have us send somebody out. And so we’re growing that side of our service model and it’s been incredibly well received. So we have both, obviously we’ll send a technician if we need it, but we also have incredible service through our virtual program. So that’s kind of one, one is ClearSoy. The next one is Virtual Technician. And then the one other thing that we’re working on is what’s called our RTI Connect solution, which is coming out and we’re working on right now, which is data right when you need it. Restaurant peers, drive up themselves on data. They want to be able to see, we have a really cool uh total oil management solution called our TOM system. They can see their filtering patterns. They can see how their oil usage is. We want to integrate that into everything that we do today, which is invoicing, billing, filtering solutions, deliveries, and everything like that. So they can click right in, see the entire RTI story, their entire partnership with us. And that’s something we’re actively working on as well. So the experience with RTI will feel all encompassing and all encompassing and modern. We’ve got a lot of great things we’re working on, and I’m pretty excited about it.
Jeremy Julian (13:55): I love that innovation. again, I guess the thing that I continue to get reminded every time I talk to anybody on your team and leadership is the fact that you guys, have your ear down to the ground and you’re trying to hear what’s going on in the field and saying, how can I make it easier, simpler to operate a restaurant, deliver at the level that you guys need to. You talk a little bit about just in time, I guess, how is technology helping with your just in time? I think you alluded to it, but I’d love to talk about what do people do today? And then why is this just in time, this new technology, this total oil management so critical to ensuring not only the product, but just even really the life of the restaurant manager and the people that are in the stores every day.
Just-in-Time Oil Delivery
Alissa Partee (14:35): absolutely. So you think about just in time delivery for us. They don’t, they want to be able to trust that we’re going to give them oil when they need it. Not too early. So we’re not all up in their space too often and never too late. So they run out just in time. So what our solution does, it has a monitoring system and it pings our home office multiple times a day. It says, Hey, they have a hundred pounds left in their tank. We have fourteen hundred pound tanks. And it says they have a hundred pounds left and that will be a couple days of usage if they use so much a day. Or maybe it’s a day of usage if they’re really heavy, fast users of oil. It kind of depends. And we know based on an analysis that we’re running based on their historical usage, what, how much days on hand they have. And we use that. It sends a message up to our home office multiple times a day. And we take that information and data and we route our trucks accordingly. And we route them so they have total peace of mind that we’re routing our trucks perfectly to cover them. And they don’t even have to think about it. They don’t have to go online and fill out an order form. They don’t have to go online and make sure their inventory off their next delivery truck is right for their gibs. They do not have to think about it. We do it all for them. It’s complete peace of mind. So then we show up just when they need it. They get the right invoice. They get their one time invoice for all of their oil delivered at once. And then at the same time, they’re balancing their food costs and everything like that, we’re transparent on all of those costs as well.
Jeremy Julian (16:25): ah That’s awesome. And again, I think it’s one of those things that to your point, you guys are the best kept secret, but we really need the whole world to know that these things are out there.
Alissa Partee (16:31): We really do. And the other thing here is, I want to share this, is we can reach, we’re only in the lower 48 states right now. So a lot of people are like, can you get to us? We can reach almost every restaurant, like 92 % of restaurants with the depots that we have today. So we call our operating locations depots, kind of like train depots. A lot of people are like, I wonder if you can reach us. We don’t see your trucks running around. I’m like, I bet if you watch for our trucks on the road now, you’ll see us. We can reach 92 % of restaurants today without opening another depot. But we’re only servicing about 12 % of restaurants today. That’s how many more opportunities of partnerships that we have. That’s why I’m saying we’re kind of the…
Jeremy Julian (17:04): Mm-hmm.
Alissa Partee (17:22): world’s worst kept secret or like best kept secret, worst kept secret because we have so many more opportunities for great partnerships that we’re just working towards.
Jeremy Julian (17:30): Yeah, well, and one of the things that I always remind people is that you guys can do it in off hours. So because it’s completely closed loop, you could not be seeing them because you’re not hanging out at the bars at one o’clock in the morning when the trucks might be out driving around doing these things. yeah.
Alissa Partee (17:35): Yes! Yeah, yeah. Yeah, our driveries are hooking up through an exterior wall because it’s all installed in a way that allows us to service some 24 hours a day, seven days a week, whether they’re open or not.
Brand Partnerships and Getting Started
Jeremy Julian (17:58): Yep. Talk to me a little bit about brand partnerships because people are constantly looking to innovate. I know a lot of chef driven concepts are, were, you know, even with the, the, what is it? The make America healthy again, you know, beef tallow. We talked about just different forms of oil. I guess I’d love to ask you, what does that look like partnering with the Buffalo Wild Wings to make sure that the products is where they needed to be? And I’m picking that brand just cause you brought them up earlier, but how How does that work within your business and what would that look like for a listener that’s sitting there going, I don’t use them. I’d love to use them and automate some of these things, but I do need a partnership to understand that this clear soy is the way to go and this is what my product is gonna taste like because frying in peanut oil tastes very different than frying in soy oil, tastes very different than sunflower oil or whatever else. They’ve got different, if you listen back to some of the other guests that we’ve had on, we’ve talked about just. the usage and how it makes the food taste as well as all of those things. But I’d love for you to talk a little bit about some of your partnerships and how do you guys dig in with them to deliver on their brand promise of where they see the vision of things going as they continue to change their brand because some of them are like, you know what, this is the way we’ve always done it. But many of them are constantly needing to innovate to make sure that they’re meeting the demands of what the consumers are looking for as well as their product portfolio.
Alissa Partee (19:16): Yeah, absolutely. So we always say, we’ll start with, can we meet you where you’re at? So if a brand is looking to join with us and say, want it, we’re ready to outsource our oil, we’re ready to move away from status quo, we’ll say, can we meet you with your, where you’re at with your oil type? Is it a proprietary oil type? Is it a type of oil type we already carry or are you looking to move to a different oil type, maybe a more durable oil type? or maybe a more affordable oil type, we’ll also work on a test. So we’ll say, let’s install at a certain location, maybe it’s close to a depot that is close to their home office or innovation kitchen, so they can install the equipment near them. We’ve also installed in innovation kitchens before too, so they can try it on right there and run an oil type right there as well. So we’re in… Readably flexible Jeremy on making sure that they try us on we’ll run a 90-day test with them and they say hey This is working really well. We can see how the system works and the technology works and the oil type works for us Especially if they’re gonna try a different oil type if it’s a proprietary oil type We work with them to manage how they want to procure and just in us distribute their oil type We’ve got big brands that we simply work with their supply chain team for them to procure and we simply distribute their oil via our system. There’s a lot of different variations that we do to, again, kind of meet them where they’re at, but at the same time, be flexible to make it work with our system. em What I would say, our national account team is one of the best in the business, right? So I always say start with, start.
Jeremy Julian (21:04): Yes.
Alissa Partee (21:09): get ahold of me and say, Alyssa, I’m ready to at least start a conversation. I’ll get you connected with the right individual based on your size. We’ve got a great mid-market team for those emerging brands. We have a national account team. We’ve got an incredible um oil specialist on our team who can walk through different oil types. He’s a genius when it comes to it. So we’re kind of limitless when it comes to it. We can nerd out on oil all day long, Jeremy, if you want to.
Jeremy Julian (21:38): Well, and that was part of where I think, you know, even thinking back to my days working in restaurants, it’s like just whatever was on the broadliners truck is what you bought. it ultimately. Well, and this is why I love that this is why I love that that that you guys not only exist, the other thing that I continue to hear from your team is that you guys are very consultative in your sales approach. It’s not a one size fits all. It’s a.
Why Oil Is About More Than Oil
Alissa Partee (21:46): Yeah, and there’s so much more to oil than just the broadliner options. Absolutely.
Jeremy Julian (22:05): For those watching on video, they saw your face just turn sour going, no, no, no, no, no, no, that’s not the way we operate. And so it’s really this idea of let me work with you, understand what it is that you guys need, what do you guys want, and then let’s help meet that demand. um I guess, how do people learn more? Oh, sorry.
Alissa Partee (22:09): Sorry. And it’s not only oil, sorry Jeremy, it’s not only just oil type, it’s also the ever evolving footprints in the back of house too, right? um Gone are the days of big box restaurants where they had huge back of house kitchens and a lot of space. They’re getting smaller, tighter and harder to manage. People are shoulder to shoulder, which by the way, actually leans into our system. more and more and so we’re more adaptive on where do we put our equipment? They don’t have the storage that they used to have to stack up jibs. They certainly don’t have the space to run carts of hot oil into the rendering tanks anymore and not have somebody bump into them and spill oil on them. So they’re saying, you put in, we’ve got a new solution that we’re installing an indoor tank. and then installing one of our outdoor tanks on the outside. So all we need space for is essentially like a water heater size tank. And then the outdoor tank is secured outside. It’s remarkable size shocks that we can move into now and still have our solution fit. That’s why we say we are not a one size fits all. You have optionality on even how you want the contract to work. Do you wanna? You know, like you want to put it in the oil price. You want to put it in the program fee. We want to make it work for you because every restaurant runs wants to run their restaurant differently. And we want to meet you where you’re at.
Jeremy Julian (23:59): All too often I hear that it’s not one size fits all. um One last thing that you guys have had on the show that I guess I’d love for you to dig in a little bit is recycling oil. You guys have historically had the ability, when you guys remove the soil, it doesn’t just get dumped into a landfill. doesn’t just get, you you guys are disposing of it properly and you guys not only uh make a big deal of it, and I love that, but you’re trying to make the world a better place. by the way that you guys are disposing of the soil. And so guess I’d love for you to talk about why is that such an important part of your guys’ brand, I guess, as well? Why is it something that you guys invest? Because it’d be cheaper to do it the old way. It’d be cheaper to do it the way that everybody else does it. And so I’d love for you to talk a little bit about why at the executive level you guys invest the time and energy to do that, because it’s different than most.
Alissa Partee (24:38): Yeah. Yeah! Yeah, whenever you can find a business that’s, when I can sit here and say, and go to bed at night say, do we have something that’s good for people and planet? And I can say, yeah, we do. I’ve got something that’s good for, I wanna run a business and have a business that’s good for people, not only our own employees, which I can stand behind and say, yes, we take care of our employees and that’s big in my book, but also good for the people we serve, which is our I could say yes, that’s important and we do that well and that’s what we strive to do every single day. But also good for the planet. Yes. And here’s why. We recycle, these are some mind-boggling numbers. We deliver roughly 2.2 million pounds of fresh oil a day.
Jeremy Julian (25:28): Mm-hmm. That’s insane.
2.2 Million Pounds a Day, and Only 12% of the Market
Alissa Partee (25:41): Okay, that’s insane amount of oil a day. That’s only 12 % of the market, okay? So think of how much oil is flowing out of these trucks, okay? A lot of oil. Don’t think too hard, it’s a little scary. But 2.2 million pounds a day, and we’re picking up a little over one million pounds of used cooking oil a day. That gets converted.
Jeremy Julian (25:44): And that’s only what you said, 12 % of the market.
Turning Used Fryer Oil Into Biodiesel
Alissa Partee (26:09): great partnership with P66. They convert that to biodiesel. And that can be used to offset the use of traditional diesel and sustainable airline fuel. So when you need green diesel options um that’s growing in popularity, growing in use cases, we are the number one input into green diesel. And not only that, we’re one of the highest quality inputs because we have a closed loop system. We don’t have all the contaminants that traditionally go into rendering tanks. So we have great quality used cooking oil. Who would have ever thought used cooking oil could have quality measures? We have great quality used cooking oil. So when you can create an input into green diesel, it’s a good thing to have because then it relaxes. reduces your reliance on fossil fuels. yeah, it’s a cool thing to be part of, a cool chain to be part of. As you said, well, like even I was on a Delta flight the other day, flying out to see one of our depots and I was like talking about sustainable airline fuel. if we can be part of that eventually, that’s a…
Jeremy Julian (27:26): I love it. And again, part of why selfishly I love the partnership with you guys, because I geek out on all of this stuff. And to your point, you guys have got your own self-proclaimed oil geek who thinks about this stuff and is very scientific about it. And again, every single person I’ve ever engaged with on the team is so excited to do what you guys do. How do people learn more? You guys are 12 % the best kept secret and kind of
Alissa Partee (27:34): Yeah! Yeah! That’s great.
How to Work With RTI
Jeremy Julian (27:56): oil management. know listeners have probably heard the advertisement on the show from time to time. You talked about it earlier, but how do they engage? What type of brands are you guys looking for? Where does that go and how should they reach out and start that conversation?
Alissa Partee (28:14): Yeah, it’s easy to start on our website. I would say that you can also follow me on LinkedIn. I’m always posting stuff as well. Um, have a fun name to follow around, but Alyssa party, like I’ve seen two Gulf terms rhymes with RT. So it’s easy as well. Um, I never hesitate to reach out. Also, I always learn a lot from prospective customers too. The, but the website’s a great place to get started. have a link there that says, want to learn more? Um, we’ve got. people who reach out quickly. So you can say, I don’t even know if I’m ready for it. But if you’re somebody who’s running a restaurant, you cook with oil and you struggle with it, you’re like, God, this drives me bonkers. You probably would benefit from our solution. Honestly, most people, most people who cook with oil would. So if you’re ready to give up the headache, give us a give us a call. So
Jeremy Julian (29:07): Yeah, and the one thing that I like to remind people is it’s an investment. It’s not free, but it is certainly less expensive than the way you’re doing it today as you look at it from a total cost of ownership. And again, it’s just…
Alissa Partee (29:17): Yeah, yeah, there’s not many people who are manually washing dishes in the the kitchens anymore either. They they put in a dishwasher where it kind of it’s kind of the same thing. not they’re not if you don’t want to manually handle your oil anymore. It’s it’s a way to manage
Jeremy Julian (29:37): love it. Well, congratulations on the appointment to the new role. That’ll be exciting, uh exciting for you to take, take, you know, big shoes to fill. But I’m sure that as you guys continue to drive into the marketplace, and more and more people get get the opportunity, the fact that you’ve got, you know, kind of the operations background and the people background, I know is going to be a huge success. So congratulations on that. Thank you for showing up. Awesome.
Alissa Partee (29:40): Thank you, Thank you. Yeah, Jeremy, thank you so much. It’s great to spend time with you.
Jeremy Julian (30:03): Well, to our listeners guys, as I said at the onset, thank you guys for showing up this week and make it a great day.
