92 -The Worst Marketing Advice We've Ever Heard

Rich: All right. Another episode of Cocktails, tings, and Answers Coming Your Way. Uh, hey Zach.

Zac: Hello. This time, we're recording in the morning, so we're getting, we're getting our coffee as opposed to our cocktail.

Rich: I, why don't you have a branded cup? Do you not have a branded mug at home?

Zac: I do. I just grabbed the first mug I saw when I mm-hmm.

Got my coffee before this episode. Merch, merch. I like the Yetis. They're really good.

Rich: I love these. So I got these because we had an order that I needed to add to, um, 'cause everybody generally, just for the. Everyone generally gets one with their name on it, but I think I've missed a couple of people. But, um, I had, I ordered like it was one or two and I needed like five for the free shipping.

And so instead of just being like, oh, I'll pay for shipping, I'm like, no, let's get like three more mugs. So I got these little ones and I love 'em. I love this orange color. It was a limited edition color. Um, and the. The stainless steel logo anyway. Um, so who, uh, yeah, I was trying to think of a transition and I can't do it.

Um, apparently I need Caitlyn here for my transitions. Um, we're gonna talk about bad marketing advice. I was something like Yeti does good marketing. They wouldn't do this bad marketing device. I dunno,

Zac: there's something there. We just didn't find it.

Rich: Yeah, I, I'm all over the place. Maybe we're learning that mourning isn't, uh, isn't a good time for these.

Um, we're not fully

Zac: awake yet. But no, and this is not just bad marketing advice, this is bad marketing advice that we've heard as a team. So yeah, I pulled some of the team together in Slack, asked for some bad marketing advice, and I would say all of these are horrible and all of these are things that our team have heard.

So it was really nice to pull them into it. Experienced,

Rich: like experienced directly like. It's, it's insane. Um, okay. So I mean, it may be, my problem is I have a lemon drop in my, uh, my Yeti. I don't, it's coffee. Uh, there you go. You can see the coffee. Like, I'll just blow on it. You won't know it's alcohol. Um, all right, Zach, how did the lemon drop come about?

'cause that's our drink for today.

Zac: So the lemon drop is a really classic cocktail. Well, not classic. I mean, I guess they was born in the 1970s, so it's not that old. I mean,

Rich: that's for 50 years.

Zac: It. There's definitely more class. We've definitely had older cocktails on here. Yes, we have. From the twenties, it's more the modern one twenties,

Rich: 18 hundreds.

But I mean, it is half a century old, so

Zac: Yes. Yeah, so it's definitely older, but it's a San Francisco original. So thanks to Vietnam veteran and out of work, uh, saloon owner, Norman Jay Hop Day, uh, they made this very quickly became a classic, uh. It's often mistaken for a martini and it, it's roots traced back to 1850s, so maybe it's a little older than I thought.

But yeah, a little bit. The night the saloon owner is credited with the original recipe. Now, personally, I've only ever seen this as a shot. And maybe that's just because, uh, you know, in Sioux City when I was in college, they were everywhere as shots.

Rich: You did a lot of shots. Well, it's also an easy shot. Like, 'cause it's a little bit sweet, it's got the sugar in it.

Um mm-hmm. It's not like doing a shot of vodka or whiskey or, you know, any of those. Um, no, it's a really,

Zac: it's, it's really, uh, what's it called? Approachable. Much more approachable than, than the fucking champ that we had the other day. Yeah, that was,

Rich: oh, that was wild. Um, I think the interesting thing with this though is you, you point out like it is not a lemon drop martini, the lemon drop itself, I.

Is a drink that would, honestly, it would be served. 'cause this is kind of like a rocks glass. You could serve it in that. Um, or you can do it as a shot. It would not have been in a martini glass, uh, originally, but you see it now, almost every bar has a lemon drop martini, which is mm-hmm. Basically the same thing.

Probably a little bit more boo. 2, 3, 4, well, maybe not. This is four and a half ounces of liquid, so maybe not. But yeah, they, um, they're different. All so to, to make it, um, you grab two ounces of your favorite vodka, uh, a half ounce of triple sec, uh, one ounce of lemon juice, freshly squeezed of course, um, an ounce of simple syrup.

So you get the triple sec for sweet, you get the simple syrup for sweet, uh, and then you garnish it with a sugar ri. If you really wanna be creative, you can zest your lemon and mix that zest in with your sugar. And

Zac: I was actually gonna bring that up because somebody recommend. They recommended doing that 'cause this our speech from.com and in the comments to get to sugar to stick because as you'll see in the directions, they kind of just say make a sugar rim.

But yeah, it's a.

Rich: Um, yeah, you're supposed to coat the room of a cocktail glass with sugar. So if you've never like actually ribbed a glass, it has to have some sort of liquid on it to stick the sugar. So typically what you would do is you would, uh, zest your lemon, cut it in half, juice it, and then you would use one of those like squeezed up juicy lemons.

Around the top of your glass to give it a little bit of liquid. But yeah, I would put the zest and the sugar together in a little thing and stick that thing in there. Um, so you put that on there, you can do it a little bit ahead of time. So the sugar dries and you know, it's all delicious. Um, vodka, triple sec, lemon juice, simple syrup, everything goes into a shaker with ice.

Shake that thing until your hand is freezing, um, unless you have the Yeti thermal shaker. And then like I, it blows my mind because I shake too long because my hand never gets cold 'cause it's insulated. Um, anyway, then straight it into the prepared glass. And this can be a shot glass that holds four or five ounces.

So I know they have little, like six ounce shot glasses, the tall ones or the wide ones. Um, you can put it in almost any glass. If you wanna put it in a martini glass, you can put it in a martini glass. Um, but honestly, that's one of the hardest glasses to drink out of, uh, if you're moving around. Right? If there was margarita glass, like.

Nine times outta 10. Like this is the glass we put all of our drinks in. It's like martini goes in here, margarita goes in here, wine goes in there, everything. So yeah, that's your lemon drop. And if you are having a party, you can absolutely, um, like quadruple this recipe, 10 x this recipe and just pour everybody a shot.

Zac: Like why not everyone gets a lemon drop.

Rich: I know what a great morning cocktail. We'll just, we'll just do lemon drop shots at nine in the morning. Well, 10 for you, so, oh my gosh. All right, so worst marketing advice we've ever heard. Emphasis, uh, as you noted Zach on the herd, because this is all stuff that's really up.

This is stuff, this is stuff

Zac: that we researched is the stuff that we've heard, so lets get right into it.

Rich: All right,

we're back. We are back. We're back. Oh, it rhymes. We're back, Zach. Um, all right, so let's just get into these terrible, terrible, um, marketing horrible ideas. Like Yeah, it's like the, what's it? The no good, horrible, very bad day. All right. So Zach, I think that this one is obvious. Buying followers and backlinks is a horrible, horrible, horrible idea.

People do it, but let's talk about why it's so bad so that if anybody out there is like, oh, I'm gonna buy some followers. No, don't. It's bad.

Zac: Well, just off the top of my head, right, so if you buy followers 90, like 90 to a hundred percent of them are going to be bots that don't engage. Yeah. They'll be fake or interact with your content.

Mm-hmm. That. Yep, a hundred percent. That is not gonna help you grow your social media accounts. Like on paper, yes, you're gonna have a larger following, but it's not gonna be a real following and mm-hmm. When people see that you have a hundred thousand, or like a obscene amount of followers, and your posts are getting 0, 1, 2, 3 likes and no comments.

Mm-hmm. It's gonna be really easy to tell that something fishy is happening and your target audience is not gonna respond well to that. Or at all Because you don't have or at all. Yeah, any kind of real audience.

Rich: So, and I think the other thing is like, like people know like, we're not stupid. Like this was really, really popular in the nineties and late nineties, early two thousands, especially with Twitter.

And then I think Instagram really, like it took off there when Instagram was still independent, not owned by Meta. And people were just like, oh, I have to have like a hundred thousand followers. People to, to be able to like follow me and think that I'm legit. Yeah, having more followers does make you look legit.

But to Zach's point, if you look at the engagement rate, so, which is kind of the likes, shares, whatever engagement you're getting, um. As a ratio of your followers, the smaller that number, the worse it is. Um, and if you're doing it right and you have a really authentic audience, your number can go over. So like, you could have 1200 followers, but you could get 1500, two thousands, 2,500 engagements on something.

That means that your, your people liked it so much, they reshared it. Mm-hmm. And that's what you want. You want those real people who wanna follow you. Um.

Zac: There are better ways to grow your followers and following quickly. If you're really in a time crunch, you can run giveaways. Those are always really enticing to your target audience.

You can, uh, there's a lot of different strategies you can do, but, well,

Rich: you can even just promote your, um, your page, your profile, whatever it is.

Zac: Yeah. Spend that budget like audience. Exactly. LinkedIn has follower ads that you can run to help grow your following. There's other things you can do. Don't buy followers.

It's not going to work the way you think it is. And it's really kind of scummy and mm-hmm. I don't know, underhanded a little bit because you're not growing a real authentic audience, which is what social media should be. You wanna create an engaged, uh, audience that actually.

Rich: Yeah,

Zac: wants to view your content and interact with your content.

And

Rich: I feel like, um, you know, in buying followers, like to be clear, running ads is not buying followers. We're talking about like, somebody sends you a DM, says, I can get you 10,000 followers for a hundred dollars. You pay them a hundred dollars through PayPal or Bitcoin or whatever, and boom, you've got the extra like 10,000 followers or whatever the next day.

And they're like, they're creating them overnight. As bots. So it's right up there with the phone scam on your grandma trying to get her bank information. Like it is that level of scummy and mm-hmm.

Zac: Uh, and it's the same with back links too. I mean, if you buy back links, it's not gonna help the your site the way you think it is.

It honestly, it would be more damage. Exactly. Mm-hmm.

Rich: Yep. Anytime you're messing with Google and buying things, you're in trouble like. Even they're gonna figure it out.

Zac: Google will penalize you.

Rich: Mm-hmm. Penalty box. Alright, so,

Zac: uh,

Rich: what's our next one?

Zac: So this is kind of a collection of a few different ones, but anything that's outdated, things that may have worked in the past for marketing, but are definitely not gonna work now.

Rich: So Zach, my newspaper ads work great

Zac: in 1982. Well, they not gonna, they're not work in 2025. I mean, no, I mean, there's still a little bit of a place for newspaper ads for maybe like very specific and local things,

Rich: but coupons, right? Yeah. Like people get coupons, but even those now, like my Baker's app pops up, or Hy-Vee or whatever, and it just tells me like, you have digital coupons to redeem and I can redeem them in there, and then when I go to the checkout, I just scan it and it blew everything.

If I bought it in my cart. Um, they still mail me coupons too, which is weird to me, but, um, and they're still in the paper.

Zac: Honestly, I'll just point out the, uh, specific advice that was given to one of our team members. Uh, they were told, don't use LinkedIn, don't put any, don't put it on the internet. Put it in the newspaper.

And that is probably some of the worst advice that I've personally ever heard, especially in 2025. Uh.

Rich: Yeah, buy a, buy an ad in the classifieds or in the uh, um, on the, on the stocks page or whatever. Like, it's like who looks at, I mean, I'm sure somebody does. The vast majority of people are not getting their business information from the local newspaper because by the time you get that newspaper, everything is outdated.

Even stock prices are outdated, like everything is outdated.

Zac: So, oh, and I can't even think of the context where that would be like, that would make sense to do because, uh, what would you put on LinkedIn that would work in the newspaper?

Rich: We could, we could advertise our web, our upcoming webinar, uh, in the newspaper.

Maybe. It's, it's wild. I mean, and most newspapers aren't even printing. Every day. Like especially the smaller ones and even some fairly large ones. Um, everything is online and they're updating online constantly. But like I know, um, I think in Sioux City, isn't it only like three days a week that the newspaper actually prints and delivers a physical newspaper?

It's not every day anymore.

Zac: Well, and I don't even know what newspaper is in my area or like. It's, it's just we we're past, uh, the c getting weeds and fucking newspapers.

Rich: Yeah. I don't even know the name of the newspaper there. I'm, I used to be really good at that, like knowing like names of stations and newspapers because I was doing media stuff all over the country.

But, um, yeah, I don't do anymore. I think the other one, and, and I joked about this at the beginning, but it's absolutely true, is, um, your example of the best campaign ever is from 1996 or 1992, or your ad strategy is something that you executed, you know, in your first job, like way back when. And I love some of that.

And we've talked about some of the things that, um. That I've done, you know, especially on my spotlight, which was great. But like those magazine ads we did, we did. We wouldn't do those today the same way probably. Um, they would honestly be,

Zac: there's definitely, well, and there's definitely things you can learn from them.

There's definitely some good principles. Oh. But it's not gonna work the same exact way it worked back then, for sure.

Rich: No, and like, um, I just had a conversation with somebody about, um, connected TV and I think it's, we did a, a podcast on it. We've done a couple on connected tv, I think, and I think we did one recently.

Um, they all blurred together at some point and just kinda in my head. But I was talking with somebody about it and they're like, yeah, like why would I do that? Like, oh, I can, you know, I can get my ad on TV and nobody can watch it and everybody can fast forward. And it's like, well first of all, a lot of them are non skippable.

Um, so no, it is different. And second, like I. Broadcast TV is great for that huge message that has to go everywhere in your area or nationally or whatever, but it, you pay for it, you pay for all those and you can narrow down to your right audience. So targeting with video or targeting with TV as a tactic?

Yes. Was great. In the seventies. Great. In the eighties. Great. In the nineties. Great. In the two thousands. It's great today. You just do it differently, like, you know. Mm-hmm. You don't, you know, call your local station, get rates. They send you a bunch of stuff, you pick your shows and off you go. Um, you can do it all online and be far more refined with it.

Zac: And people are always changing, you know, like what we cared about back then isn't what we care back about now. And I mean, funnily enough what that video you sent of the, we built Sioux City, like the fact that I was like thinking about this for this episode, I was like, the fact that that went viral back then.

Like, I don't think it would go viral now if they posted it the exact same way.

Rich: No, and I, uh, I did love the comment that, uh, that you shared from Korea Boo 52 0 4. It's one of the reasons I moved out of Iowa. That video was so bad. And I'd never seen that video.

Zac: And I was like, you've never seen it? Never. Oh God.

And so when I saw that, I was like, what in the heck? How does this have so many views? Like it was fun. I get back then like. I think, I mean, that's when I was reading the article about it, YouTube was only five years old. Mm-hmm. So stuff like that, that was mildly creative, got all the attraction. Well,

Rich: there was less clutter, right?

Like you could mm-hmm. You could get more views on something. Um, but yeah, like, oh my gosh. Every time I see it I just kind of cringe. Um, but, you know, all good. All right.

Zac: Um. So the next one, yes, it was from Jesse. This is word for word what he said. My insert vague family member or acquaintance designed my logo and it works just fine for me.

It depends who your family member is. Yeah. Maybe if they're a graphic designer and have a lot of experience. And I'll power it to you. Yeah. But

Rich: even then, if you're, well, one, if you're getting your logo for free, it's probably not great. Um, if you are, um, if you're not briefing or talking to them or they don't understand your brand, like we go through a whole bunch of stuff before we ever look at designing a new logo for anybody.

Like, it's like, I think in the second or third week of the process that we actually start. Doing design, um, because we have to know so much about you. Like your logo has to say something about who your brand is, who your audience is, what you offer. Um,

Zac: and I think you cover this pretty well in your team spotlight too, where once a marketing skill you'll die on is that your brand matters and your logo is a part of your brand.

So it definitely matters. I mean, everyone's gonna be seeing it as. What your business is, so if your logo sucks and it's just. Oh, I don't really care about my logo. It just kind of exists and it gets the job done. Then it's kind of like you said in your team spotlight, like it's, it's not good. Yeah,

Rich: and I think it's right up there with, I think you can do this with almost everything, you know, a, um.

You know, my kid took all the photos of my products with their iPhone. Okay. Like maybe your kid is this budding photographer genius. I don't know. Um, and taking your product photos with an iPhone is not necessarily inherently bad, but you have to know what you're doing. You have to know how they're gonna look, how they're gonna shape up.

Um, and it's very small things can do that. So I think. This whole, I got this for free or had a family member do it, or an acquaintance. And honestly, if you've got an acquaintance or a friend doing your stuff for free or for dirt cheap, you're ripping them off. Mm-hmm. Like if they are a graphic designer, they deserve to be paid for the work.

Um. And professional logos, when you look at them, when you analyze them, are so different than something that's thrown together. Um, I think one of the best examples of this is anytime like a city, 'cause it always seems to be a city does a logo contest and they just want everybody to submit logos. And our favorite thing to do is to jump on Canva and find the template they used like, because.

That's what most of them are. It's just they're terrible and they've got gaps and their color is off. Like you don't really understand what goes into a logo until you've had one professionally done. And I think once you have, you'd never go back like, mm-hmm. You know, no one's gonna want to do a throw together logo.

Zac: And people can tell when it's a thrown together logo. I mean, if you're a new business or small business just starting up and your logo looks like it was just thrown together in five, 10 minutes, then people aren't gonna take your business or your brand seriously. Mm-hmm. And you really need to, I mean, it, it could be expensive getting a.

A good logo, but it's worth the time and effort. It should be a part of your business plan and establishing yourself as a brand.

Rich: Well, the other thing you need is when you do it professionally, you get all the right versions. So like if somebody's doing it on their computer and they just give you a jpeg and you wanna, oh, hey Misa, uh, you wanna do a larger, um.

Uh, like you wanna put it on a billboard, you wanna put it on the side of a vehicle, you wanna have a really big one. It's gonna look like crap because you don't have the vector art. And if you don't know what vector art is, definitely hire somebody to do your logo. Um, the other thing is, you know, our end package, you get not only the vector files, you get a black one, you get a white one, you get colors, you get a two color, like whatever the specs are on your logo.

So you have all of those, I mean. Our logo folder for us, we've got our 71. Excuse me. And our full logo in all three of our, like our primary, two primary colors, the navy and the orange. And then in the green, which is the secondary and black and white. So we have five different ones. Um, so we can use those anywhere.

You also get 'em as PNGs and JPEGs and EPS files. So yeah, just go for the professional. Please

Zac: put some time and effort into it. Yeah, and or pay someone to put the time and effort into it.

Rich: I did have this discussion with a local business, uh, in Sioux City because they came to us like wanting branding and a logo and whatever.

Um, and I think the logo quote was like six grand or something like that, which is pretty average for a logo. Uh, and they just like, they freaked out. They're like, I thought it would be like $500. And it's like, okay, this meeting is almost $500. Um, but what got me is where their location was. I know for a fact their rent is three or $4,000 a month.

Zac: Mm-hmm.

Rich: Um, because of the, the location they have. And so it's like if you won't put like one month's rent into your identity, whew. Rethink your business plan. Definitely. Yeah. All right. I think this one, uh. This next one, uh, which is our last for the day, we're actually doing okay on type two. Um, this one drives me crazy.

Zac: Mm-hmm.

Rich: Um, you don't need a website. Facebook is your website. Let Facebook be your website. Mm. So what kills me is people will buy a domain like their brand name.com. And all they do is redirect it to their Facebook page. So I'm like in a Google for Restaurants. Do this all the time. All the time. I mean, Google drives me nuts.

I search and I click on Google says website, and I click on the link and boom. It's Facebook and I'm like, first of all, I'm annoyed because now it's opening in Facebook on my browser, on my phone. It's not even opening in Facebook. So now it's gonna make me log in. 'cause Facebook isn't smart like that. It doesn't know I'm already logged in on the app, annoys the crap outta me.

Um, it's also like, just, it's harder to navigate, so. Mm-hmm. That's terrible. The functionality is just not there. You can't have a menu.

Zac: Like, it's like if, especially with a restaurant, this is the way I think of it. If I click on the website link on like Yelp for a restaurant and it takes me to the Facebook page, same thing with the Google My Business.

Uh, if it takes me straight through the Facebook page, like 10, nine times outta 10, I'm looking for their menu or I'm looking for their hours and mm-hmm. It's a lot harder to find that stuff on Facebook. Because usually they don't have the menu on Facebook. They have, like, if they, if they don't have a website, their Facebook probably isn't that great either.

So I'm not really, really finding the information I'm looking for.

Rich: Or they'll have a JPEG of the menu that they posted a year ago, and you've gotta dig to find it. Mm-hmm. In all of their photos. And the prices. Prices are

Zac: probably different and mm-hmm. The quality's bad. Maybe the menu's not the same.

Rich: Yeah.

It's, and it is not hard to have a functional website, like something that actually works. Excuse me. Um. I think the only thing, so I will abandon a restaurant if I go and like if I click and it goes to Facebook, unless they've posted like in the last day. 'cause if you're a restaurant, you should be posting every day.

Like your food pictures should be everywhere. Mm-hmm. Um, and the pictures look amazing. Like if the pictures look, I say it

Zac: has to be really good food pictures or like. Yep. Their menu's pinned on the top. Something.

Rich: Yeah, if the pictures look kind of meh, I'm just gonna be like, no, I don't wanna go there.

'cause you obviously didn't put any effort into your website, so you should put a lot of effort into your photos that go out on your social media then.

Zac: Well, and you can maybe get away with it as a restaurant, like kind of like we just said, like if there's. Good pictures, but still like you shouldn't do it under any circumstances.

Well,

Rich: I think there's also, um, another big, big, big problem with this, and it's, if you know Zach, you own a piece of land and I just go build my restaurant on it and I don't read any of your agreements with how I'm able to use that land. And you come back and say, oh, in this clause that you never read down here it says that after six months I own your restaurant.

Um. You're building on somebody else's property. Facebook owns fa Well, meta owns Facebook. They are looking out for meta, not you. They will adjust the algorithm. They'll change what people can see. They can change their terms. They can delete your account. Mm-hmm. Um, they're, you can get, you know, taken over.

You can get hacked, you can get spoofed. There's a lot that can happen. If your sole place to be is Facebook. Or Instagram or any third party property. Um, and while your website is hosted somewhere else, generally the content on there is yours and that is protected. Um, but you know, that's the other thing is the content rights that Facebook or Meta or anybody have.

When you put stuff on social media, do you, do you understand those? Have you read those? Do you know what they can do with those? Um, it's, it's rough. So just, I mean. Build a one pager. Totally fine. Like build a one page website that has like an intro. Your menu is easy to find on there and it's got a couple of little sections on how to contact you, how to make a reservation, whatever.

I don't know why we got hooked on restaurants. I think because we love to eat. I

Zac: mean, I think that's the biggest example that of that actually happening that we could think of. Because if you're a legit B2B business and your only web only website or anything close to a website is Facebook, that's. I, that's really bad.

Rich: Yeah, I think that's, I don't think that's another good point is B2C can get away with this more than B2B. Like if you're targeting other businesses, like, you know, Facebook's probably not the best place for you. You're honestly generating,

Zac: you're not generating leads organically from Facebook. Probably like you're not, if that's the only place you're sending people.

There's no way.

Rich: Yep. Yeah, and I think that's right up there with like Googling a business and the first result is Facebook and you scroll the whole first page and you don't see a website anywhere. It's like, oh no. Yeah, that's all right. So. I think to sum it up, buying followers are backlinks. If it feels shady, if it looks shady, if somebody's told you it's shady, it's shady, please don't do it.

Um, thinking that somebody, something that worked 30 or 40 years ago, you can just replicate exactly today. No, you've gotta take those nuggets and those lessons and maybe the overarching strategy, but your tactics are definitely gonna be very different. And honestly, your strategy should probably be adjusted, uh, for today.

Um, having just somebody. Random or a family member, do your logo, do your website, do whatever, like do it on the cheap. Um, professional is always going to be better. Um, you will pay for it, of course, but they'll also take the time to make sure you have everything you need. Um, and then. You know, building your house on somebody else's property without reading the terms and conditions.

Um, you do need a website. Even if you're a random, small restaurant, just pop up a one pager. You can do that for like six bucks a month. Places like seriously. It's not hard. So,

Zac: and I think even easier way to think about this, don't take the easy way out and always can like grow and adapt. To the changing industry and like mm-hmm.

Basically the way of the world because yeah, things that, again, things that worked back then aren't gonna work now, and I think a lot of these, they kind of just relate back to not taking the easy way out. So

Rich: yeah, I think if it feels like a shortcut, it is a shortcut and it will look like a shortcut and, and

Zac: it'll have negative consequences.

Rich: A hundred percent. Uh, alright, so we do have an upcoming episode, but I have no idea what it is. It's, I dunno if it's best. It's, it's gonna be,

Zac: it's gonna be website redesign or not web website redesign. It's gonna be web design trends that need to die with Jesse.

Rich: Oh, web design trends that need to die with Jesse will be the next one.

Um, so that'll be kind of good. So we're doing a couple of negatives in a row. Hopefully we got a positive Happy Sunshine episode coming up too. Uh, so

Zac: as always, uh, thank you for listening, and you can find our agency at Antidote seven one. If you have a question you'd like to send our way, head to CTA podcast live.

To shoot us an email or even better, leave us a voice message on our hotline at 4 0 2 7 1 8 9 9 7 1. Your question will make it into a future episode of the podcast.

Rich: So I have to tell you before we end, every time you like say the phone number and nobody calls, it just makes me, Remo reminds me of like trying to make fetch happen.

Uh, so Lacey Char's child told her mom, everybody at school says, you invented fetch. What's fetch? And her kid is like seven or eight I think. And so the article I read said, oh my God, she made fetch happen. It makes me laugh. So anyway, just had to share that. Um, but seriously, call the damn number. Like ask us a question.

It'd be fun. We'd love to have it. I have a box of books here that I'm ready to give out, but nobody wants 'em, so, um, they're really great though. I love the cocktail book I've been using. Mm-hmm. All right with that, no more tangents. We'll see you next week. See ya.