SPEAKER_00 0:00

In this episode of the Hospital Dojo podcast, I chat with Jimmy Hurlston, author of the burger book Victoria, and the mind behind Melbourne's cult favourite Easy. We talk about his burger expertise, how Easy's came to life, and what it takes to keep things real in hospitality. This episode is proudly brought to you by Food and Hospitality Week, a major event in Australia's hospitality calendar connecting 15,000 chefs, owners, and industry professionals every year. Jimmy Earlston. What's going on? Is that the way you pronounce it? Yeah, no. First shot. First shot. The man with the is it a tram on the roof? It's a train, but. That's a train. That's what I thought. People told me it's a tram. I don't know. They never bought a train before? I don't know. Very different looking. So you got a you got a train on the roof in the CBD of Melbourne. Or outside the C B D.

SPEAKER_01 0:57

Close enough. Collingwood. You can see the C B D.

SPEAKER_00 1:00

How the fuck did you how'd you do that? How did you get a train on the roof in the CBD of Melbourne? Well, in Collingwood of Melbourne.

SPEAKER_01 1:08

With great difficulty, in all seriousness. Uh it was a friend of mine, his idea to build this building that was dedicated to graffiti. So those trains are the trains we painted when we were kids. They travelled around Melbourne, so he painted one and then it got to travel all over the place. So that was kind of the it was an ode to graffiti. Amazing. So he decided to put one up there and they built a building underneath to house three trains to sit on top of it and then emptied them out, put the tracks down, crane on top.

SPEAKER_00 1:41

That's phenomenal. How did council even approve it?

SPEAKER_01 1:43

No, they didn't, it took forever. And then as soon as we were opened, the mayor was like the first customer in there as well. And so like, you can't do this. Silly idea. You're gonna turn Easy Street into King's Cross, there's gonna be prostitutes and all kinds of things in there. Fuck, never happened.

SPEAKER_00 1:57

And then when it when it finally when it was done, and all the bureaucracy was over, the mayors are the first guy that walked in. Correct. That seems to be the the the common sense, like the the common that all use it.

SPEAKER_01 2:10

We'll use this as our advertising tool for the city of Yarra. No problem. Thank you. You're welcome. And they got paid on the way through. Unbelievable. Gangster stuff, really, let's be honest.

SPEAKER_00 2:20

Well, you know, I guess town planning's a thing of um they have you know, they've got to set like the Australian standards, it's a standard, but that doesn't always mean it's the right way. No, it's often just someone justifying their job, no offense.

SPEAKER_01 2:39

So anyone who's a town planner out there, but let's be honest.

SPEAKER_00 2:43

Well, now that we've broken the ice, Jimmy, welcome to the podcast. Thanks, man. Thanks for having me. Our first guest in the Hospital Dojo bus.

SPEAKER_01 2:51

Yeah, how's the sexy bus you got going on?

SPEAKER_00 2:53

Hey, it's amazing. Who would have thought? Podcasts in buses, it's the way forward. We're from Sydney, and we said, how can we you know immerse our guests into a space that's like ours? And we could not find any solution besides bringing in a 30-meter coach into the trade show.

SPEAKER_01 3:18

As a guy who likes transport, has a restaurant in a train carriage. I actually have a bus, I own a bus. Uh-huh. Uh I I completely I love this. This is a vibe.

SPEAKER_00 3:27

I appreciate it. Well, Jimmy, uh, again, thanks again and being the first guest, and it's a bit uh we're a bit croaky this morning. We're gonna get started. Um so welcome to the pod. You've been a you you've been a figure in in Melbourne for for years. Uh a friend of mine, Dobbers. We love Dobbers. He loves you. He's the best guy. He loves you. I'm so proud of him too. He he loves you, and he said, he said, uh, when you speak to Jimmy, send my regards. So that's that's from Dobbs. Dobbs, Daniel. Just thought I'll just thought I'll just thought I'll sneak that one in there for you, Dobbs. Nice. Um and you know, when I speak to Daniel, because he for me, he's like my ear on the ground in Melbourne, and I'm his ear on the ground in Sydney. And when I spoke with Daniel and I asked him about you, he goes, bro, if there's anyone that knows burgers, it's Jimmy. And you know, knowing well from from what I've understood and knowing your your background, you've done everything in the most unorthodox way.

SPEAKER_01 4:31

Thank you. Everyone else would agree with that.

SPEAKER_00 4:34

I love it. Yeah, and for me, that just shows you know, success is built on top of on pain, struggle, hardship, um being relentless, stupidity. You call it stupidity, but we call it growth at the Hospital Dojo. Alright, we're wrong with that. What's wrong with that? Um, so man, give us a bit of a background of yourself. Uh where'd you get into how'd you get into hospitality?

SPEAKER_01 4:59

I always kind of I mean, I worked at McDonald's as a kid uh from 15 or whatever. I used to work at Macca's with my best mate Morgs. We used to work there as much as we could because we really liked making money at the time. Um so we'd work at Macca's during year 12. I worked every day doing clothes every night, um, get up, go to school in the morning because it was easy, it became second nature to me. Um so that side of hospitality and the the organization of it I quite enjoyed. And then I mean I worked different bar jobs. I worked at Flemington Race Course with Peter Rowland and Roland Todexo for quite some time, managed bars and stuff there, and then left that and went and studied, studied law and decided that I was going to do something serious and professional, and then realised that I dead set hated that. I hated the people that I worked with, not hated them as people, but I hated the environment that was created around. Like I enjoyed all the people individually, but um, in terms of the environment and a workplace environment, it wasn't somewhere that I enjoyed, I didn't feel comfortable in that space. Um and I was lucky enough I used to snowboard with some people who had a publishing company and they specialized in food and beverage books, which is called Smudge Publishing. So I'd snowboard with them on weekends, and then one weekend I legit we were driving back from Mount Buller, and I just did not want to go to work on Monday. I was dreading having to get up, put my suit on, and go to work and deal with these people who would tell me what to do, and I just could not think of anything worse on a Monday morning to do. I was like, what do you guys reckon about writing a book about hamburgers? And they were like, Oh, seems like a pretty good idea. I mean, you know a fair bit about them. And at the time I'd been sort of travelling around eating the burgers that I could. Um, there was in 2009 I went to the States and I was gonna I'm like, I'm gonna start a blog about hamburgers, it's gonna be great. And I went and I ate like 61 burgers in two and a bit weeks, and I came back, I'd written all these blog entries and took all these amazing photos, and I got back and someone's like, Oh, have you seen the burger adventure? They've just got this hamburger blog. And I was like, I thought I was gonna be the first to do this. Um, and Brendan Kennedy and a few other guys that he was mates with had started this blog and beat me to the punch, and I was like, crap. So I shelved the idea for a while, left the reviews and the photos to the side, left it alone. Um and then yeah, and then I I decided in in 2012 that I wanted to write this book and pitch it to these guys, and they said came back a week or two later and said, let's do it, let's let's do this burger book. So I pretty much just quit on the spot. Um I was like, I'm out here, I've had enough of this crap, I'm I'm done, I'll catch you later. And started writing a book in August 2012 and finished it in the end of May, June 2013.

SPEAKER_00 7:51

So, man, you were way before the time of a burger craze in Australia.

SPEAKER_01 7:56

I mean, I was kind of at the beginning. You had the you were you were at the you know, yeah, you were at the beginning. There were people like like um Daniel from Huxtaburger, Dan Daniel and Dante and those guys from Huxtaburger were obviously there. Raf, my homie, who's who I'm judging this competition with today, he was already there because he already had Beatbox Kitchen. Um there were a few people that are already doing it. Um and I'd always said that I didn't actually want to have a restaurant myself, I just wanted to continue eating and promoting at the start. I was a little bit critical of people, and then I got to a point where I was like, I don't want to affect someone's business that's not in a positive way, so I just left it as positive reviews only.

SPEAKER_00 8:37

Yeah, um and that was that was that difficult for you to do like would would people criticize you saying oh like he's never written a shit review on something?

SPEAKER_01 8:46

Well, I've definitely written shit reviews after I'm saying uh but in the beginning I've potted some joints, yeah. Um to an extent, but also I would normally post that I'd been somewhere on I mean, especially when Instagram stories came out, it was really easy to post you'd been somewhere, and if no one ever saw a review of the joint, they could just assume that it was shit.

SPEAKER_00 9:05

Right.

SPEAKER_01 9:06

Uh and people that had f I've got people that have followed me on Instagram for like 13 years, you know, like people come up to me sometimes, I see them and I love it. They come up, they're like, Man, I've been following you since 2012 or 2013. I was like, fuck yeah, it's mad, thank you very much. Um and they come up and they're like, What was this? I remember when you did that, and I I like I I love that interaction. Um, but those people know that if I've gone somewhere and I posted it on my story and I haven't written anything about it. I mean, to be fair, I've been pretty lazy over the last 18 months or two years. Yeah, but you've been a busy guy. Sometimes. Um, but yeah, so they they could read between the lines and be like, that was obviously a shit, that was a shit sandwich, that was a shit time. So we're not gonna we're not gonna go on about that one. Um so yeah, that that kind of got tough a a little bit, but then also I would much rather promote the industry that I'm in, and especially when I opened Easy's, which was 2015. So travelled along, book finished, published to the world, started working on Easy's in February 2014. So I went August 2012 to February 2014, book social media stuff, and then started working on Easy's at that point.

SPEAKER_00 10:14

Yeah, it's crazy how you did it in the reverse compared to other people. Yeah. Like a lot of guys would start in in hospital, I'm saying, in have the restaurant. Have the restaurant, start cooking, and then live their dream of doing the book, but you're living proof that you know you can you can literally do it at the time that you feel is right. Don't don't hold out, don't wait. Yeah, okay, you were buddies with a publisher, but at the end of the day, you know, we now, especially I I believe anyway, after COVID, um such a dark time for everyone, but after COVID, the entry like the barriers of entry have dropped completely. Like, you can go talk to anyone about publishing a book. It's so easy for you to be able to launch something now, it's a lot easier than it was when you were starting, and it's a lot fucking cheaper, I think, now more than ever. So, and especially with all the all the help uh people can get with access to to copywriters internationally and stuff like that. Um, so yeah, man, I I feel I feel like you you've really you know paved the way for a lot of people and and showed them showed them uh a journey that they can take.

SPEAKER_01 11:24

I think that's a good and a bad thing though, the barriers being removed. I think there's a lot of I mean TikTok allows people to gain notoriety instantly without any credibility. I think the difference between what I did and what people are able to do now, like it took a while for people to trust in what it was that I was saying and and believe in what it was that that I actually knew what I was talking about, whereas now you could go on TikTok and get a million followers in two days if you posted the right video, right? Um so they haven't necessarily done the hard yards. So, yes, great, no barriers. I'm heavily pro take this the wrong way, I'm heavily pro-capitalist. Yep. I think that that people should in this country need to learn better from other countries in assisting other people to make money and not being negative towards other people who are being successful. I think you should be happy and proud and use that as a motivational tool rather than being like, who's this guy? Who the fuck he what's he going on about? Um, but to an extent, there is a lot of people that are getting notoriety without any skill set, without any credibility, without having done, and then there's all these other people who have done things for years and have no have not reached those points, um, and should have.

SPEAKER_00 12:41

But you are very true there. Yeah, you you do I I see I see exactly where you're coming from.

SPEAKER_01 12:47

Um I mean, take Raf Raf Boogie, for example, right? Only recently has he started doing things on social media at a level that is starting to rebuild his brand that anyone who knew Raf and knew what he'd done already knew how good he was, right? Already had respect for him. But he subsequently, all these other people have come along. You've got, you know, I mean, look at I look at the people that have burger review pages on Instagram, and I'm like, sick, that's cool, well done. But you know, I've been doing it for 13 years. I've traveled the world, I've probably spent two million dollars traveling the world and eating hamburgers because I always like I always go out of my way to pay, um, and I get nothing for it, right? And I will continue to do that because for me, this is building an industry that I work in and a space that I uh live and breathe in, which I think is you know it's important to be able to, you know, you boost your competitors because that creates more customers for you. If everyone's talking about hamburgers, there's more people eating them, right?

SPEAKER_00 13:42

Thousand percent. And the fact that you, you know, giving back to the industry that gave you so much. Oh, for sure. You know, I find that for me, the whole reason we're we're doing this is because, you know, the food service industry has been a part of my life for the past 15 years, and I've always found that the inner voice of of those who, in my opinion, have really paved the way, like yourself, don't always have the opportunity to share their story, don't have the opportunity to um be able to uh give light to others that want to go through this journey, right? It's it's hard to create that setting, it's a it's in a it's an expensive task setting up a podcast in a bus and and driving it in the middle of a show. But for us, it's about you know being able to inspire the next generation. You know, when we were looking for that inspiration, you know, we had each other now. It's it's hard because you know, society's changed, people's mindset, and the same thing about you. We have in Australia, it's really well known. I I met with Vin Gang, who's a who's a great speaker. Um, I attended one of his workshops, and he was saying, you know, he did work with Mel Robbins, and Australians have tall poppy syndrome. It's gross, makes me sick, right? Um, so so I guess that's that's what you know what you're doing and what I'm doing is is you know breaking that barrier down so people can can go through.

SPEAKER_01 15:12

Uh I I think it's a tall order. I don't think we're ever going to be able to get through to people because it's ingrained in our society and it's um really unfortunate. And you know what? It puts Australia, I mean, it might be the fact that we live on an island and everyone's always thought, oh, we need to do something to get ahead, but also it puts us in a space where we're always gonna be behind the eight ball. We're not progressive in that in in making money or being, you know, who was I was talking about Adrian Portelli the other day, right? Yep, outstanding, phenomenal. The bug has made squillions, you know why? Because he saw an opportunity and he took it. Mad, well done. You know what? I've uh credit where credit's due, that dude has killed it, and I couldn't be proud of watching his journey. Other people in Australia are like, oh, stuff this guy. Look at him driving around and he's McLaren's hate on this guy because he's got this confidence. Makes me sick.

SPEAKER_00 16:05

Yeah, well, look, I guess everyone should just be like, see it.

SPEAKER_01 16:08

Poke's a freak, well done. How the hell am I gonna get to that point if that's what you want to do?

SPEAKER_00 16:12

If you don't, don't worry about it, move on. Surround yourself with people that you know inspire you. Yeah, and if they don't, and then if they're chipping away at uh knees of others, and they're not the ones that you want to be.

SPEAKER_01 16:21

But even still, if you don't want to do that, that's fine, just move on, leave them alone. You don't have to say anything negative about them, just keep moving.

SPEAKER_00 16:26

Now, a part of growth, you've had some growth recently. The new venue in the Gold Coast.

SPEAKER_01 16:31

Yeah, Palomino's. How is that? It's going really well. Um, it was kind of uh years of traveling around eating sandwiches and finding something that I wanted to execute in a way um that was really simplified after years of working in hospitality and knowing how difficult it can be, trying to make something that was really easy to execute and easy to keep and maintain at a consistent level. Um the guy who I did that with Zane, he'd never worked in hospital before. Uh, so he wanted to manage it and operate it. So I tried to create something that was going to be easy to execute on a daily basis uh without too many moving parts.

SPEAKER_00 17:11

So have you how'd you you know been able to refine besides refining the menu? Obviously you probably dialed back into what you you know learned in the muscle memory of Maccas, but how did you be able to do that for your own venue in Queensland? What was the Bro, there's three sandwiches. Yeah.

SPEAKER_01 17:30

If you can't make three sandwiches, give it away. Don't ever do it. Like if you're working in hospitality and you can't make three sandwiches where you're literally cutting the bread, and you've got one style where you spread it, which is the same as Rocco's in in Yarrowville, which is one of my all-time favourite sandwiches. And you slice the meat, put it on, done. Wrap it, see you later. The other one is ranch, meat, lettuce, tomato, pickles, done. See you later.

SPEAKER_00 17:56

Keep it simple, stupid.

SPEAKER_01 17:57

And there's yeah, and a soft egg scrambled egg roll, which is like uh egg slut in the US, yes, but with Martin's potato rolls. So it's super soft, super delicious, and then you just take whatever the meat that you had you were putting on the other sandwiches and grill it and make it crispy.

SPEAKER_00 18:14

You know what I would fucking love about you? I genuinely love about you right now, is that you're open about where you've got any inspiration from. 100%.

SPEAKER_01 18:23

Where a lot of people do not so it's Rocco's, uh Jersey mics, and egg slut. Because for me, they were the three best sandwiches I'd ever had in my travels that were always the same. You go to any Jersey mics in America and get the same sandwich. Go to Rocco's any day of the week and you get the same sandwich. Nothing changes. Egg slut. I mean, I don't eat eggs, but everyone else said that that was the best egg roll, and I was like, I'll tweak it a little bit and make it a little better.

SPEAKER_00 18:51

But it it was it was actually the highlight of my US trip. And I had it in Vegas and all the stuff.

SPEAKER_01 18:57

Best, best, best, done, finished.

SPEAKER_00 18:59

I was just like, why don't we have egg slut in Australia? I was so baffled.

SPEAKER_01 19:02

We got egg lab in Fitzroy, and I Alvin Kalen came to Sydney. I don't know if you went to meet him. No, I didn't get to see him. He was supposed to come to Melbourne. We were gonna do a thing at Easy's uh and then he bailed on it. But I sent him that egg lab. I'm like, these guys ripped your dog.

SPEAKER_00 19:18

Oh man. Well, you know, after after all your travels and the launch of your venues and you know, blending food, culture, art, giving up your day job, which was, you know, uh what you thought was your dream becoming a lawyer what's one piece of advice you'd give to that next young entrepreneur who's wants to take that punt uh and get started? If it's not in hospitality, just go for it.

SPEAKER_01 19:49

Keep it a crack. If you fail, you can do something else. Try again, do something else.

SPEAKER_00 19:53

In hospitality?

SPEAKER_01 19:54

No, wait a bit. Wait a bit, don't open a hospital venue at the moment. Not in Victoria, not in New South Wales. Queensland, not so bad. Uh South Australia, and I I think Queensland and WA would be target markets if I was to open anything. And why is that again? People are more open to spending in those areas, they have more liquid cash. Um, the pinch, I mean, look at the property markets in Victoria and New South Wales. Property that's average is through the roof. You live in, I don't know where in Sydney you live, but like you could walk into a single-story, one-bedroom, one-room place in Darlinghurst, and it's fucking two million dollars.

SPEAKER_00 20:33

You should see my mate Jason Ballow's page. He's the one that shows off all the different uh real estate properties in Sydney. This is what this buys you in Sydney. And uh this is what four million dollars buys you in Sydney, and it's a a shack on 200 square meters of land. 200 at best.

SPEAKER_01 20:50

Yeah, yeah. It's so the pinch is there, the pinch is real, and I think also, unfortunately, in our industry, there's been a lot of people that have just put their prices up for the sake of putting their prices up, not because of cost of living, not because of their base prices going up, just because everyone else was putting their prices up, they saw an opportunity. You know what, we're just gonna jack our prices up. The problem with that is it all translates to an end-user experience that isn't as palatable. So I can't charge. If I start charging more than 20 bucks for a burger, people have a price aversion to that. Yeah, there's a ceiling. Yeah, but you go to the pub and you'll spend 30 bucks on a burger and chips, not battering eyelid, and it's not as good. It's never going to be as good as you go to a burger restaurant and that makes a burger specifically that's $17 and you complain about it. You go to the pub and you spent $17, $18 on a pint, too. You spent $30 on a burger and chips and a pint, you're nearly $50 down. Come to my restaurant, you get a burger, chips, pint, and you're like $35. You save $15 and you piss and moan about it not being big enough.

SPEAKER_00 21:50

What make what makes you feel that you know the pub doesn't have that ceiling versus your restaurant? I don't know.

SPEAKER_01 21:56

I just haven't worked that out. And if I could crack that code, mate, to I wouldn't be wouldn't have been coming to work on a Sunday morning. I'll give you the hot tip.

unknown 22:04

Yeah.

SPEAKER_01 22:05

It's a code that look someone like Justin Hems again, credit where credit's due. He's been able to crack that code to a point that no one else has. He has created these hospitality department stores almost where he can put different venues inside one venue and be able to palm that off as uh at one venue with one staff and one operating system and everything, and then have giant levels of purchase power and vertical integration of everything like genius, right? But he gets to charge pub prices.

SPEAKER_00 22:40

Yeah, well, I guess if you look at the low where he's located in the CBD, he's obviously yes, he he does surge a bit higher than everyone else. Um with his costs would be lower than everyone else.

SPEAKER_01 22:54

That's the messed up thing. He'd be paying way less for meat than I would be, way less for drinks than I would be, yet he charges twice as much. Genius. How do you how do you flip the switch on that? How do you change people's psychology around this is what a burger should cost at a burger restaurant? Mine's not just a burger restaurant. The rent that I pay in my place wouldn't be dissimilar to what Justin pays in a lot of his venues because I have a train carriage on the roof.

SPEAKER_00 23:18

He owns pretty much most of his venues.

SPEAKER_01 23:20

Yeah, but even but it but flip flip the flip the switch on him having to pay rent in those spaces. He I'd be paying similar rates per square meter to what he's paying, right? Um so why why is it perceived any differently? You go to a place that's expertise is making this one product. Like you go to a steak restaurant, steaks are exceptional, but you you've got to pay $100 for a steak. People don't care about that. All they do is get they do the same thing that we do with burger patty. So you'd plate done.

SPEAKER_00 23:52

Do you find it's you know I guess in a if you're asking me this question, and you know, I wish we wasn't having to be doing this, because it that would just set the scene for for the the pub vibe. But um if you ask me this question, there's a there's a great book uh on on journey and experience and the different touch points the customer goes through. I'll get you the name and I'll inbox it to you. And I read it in my first year of uni when I was studying hospitality management. And what that does, it's it sets the tone for the customer before they even get into the venue. And it's it's all about perception and it's all about it the the the difference between Hems and a lot of other venues is that he has rigid, rock solid divisions in his organization and his branding is phenomenal. His brand is what sets the tone for a lot of things, and it gives a perceived value before somebody walks into the venue.

SPEAKER_01 25:06

Alright, well let's just skip Justin. Let's go back to like go back to the cricketers' arms. Right, okay. Let's say you go to the cricketers, love the pub, fucking amazing pub. Yep. But if you walked in there and paid 30 bucks for a burger and chips, you wouldn't batter an eyelid.

SPEAKER_00 25:19

I guess for them they feel when when in a pub scenario, this is my this is my sort of my play on it, is that you you compare a pub to another pub. You don't compare a pub to your place. Correct. Even though it's a product.

SPEAKER_01 25:37

But if you're if but if you're getting a burger, you should compare it to another burger place. Unfortunately they don't. That's so how do you how do you how do you crack that code?

SPEAKER_00 25:45

You're you're chasing you're chasing burger and burger enthusiasts. If you made not saying that I'm not changing your concept there, but saying if you had set up a concept that was in a pub or in a like a publican sort of environment, the fit out, the the the camaraderie around a couple beverages, it it like that's that's what I was hoping to get at easy.

SPEAKER_01 26:12

It didn't happen. Because I I I originally set it up, we thought it would we set it up to be like a clubhouse. We wanted everyone to come and watch the footy and hang out and sink peace and have a burger as well. But that didn't it never happen because of the reputation that I already had around burgers, so that just went straight into being a burger restaurant, and unfortunately, it's it's in that space. I'd love to be able to change it. I can't without closing it and redoing the whole thing as something different. I don't think I could ever change uh it can't be changed.

SPEAKER_00 26:40

Because if I if my first perception is if I'm going to your place, I'm going for burgers. Yeah. And that's all I'm going for. Because you are, in in in you know, a lot of people's eyes, a authority in the burger space. Like if I'm gonna go to your place, I'm gonna get one of the greatest burgers I'm ever gonna have. And for me, who's someone that's I I find myself educating hospitality, I personally wouldn't mind paying a premium for that. But the lay people and the general consensus consensus are like, what the fuck, bro? You're you know, you know, like and and that that just comes down to I this is where I revert back. There's a ceiling on burgers, and there's a different ceiling when it comes to pubs.

SPEAKER_01 27:29

Yeah, why though?

SPEAKER_00 27:30

It's but it's literally it's literally because of the beer.

SPEAKER_01 27:33

The beer's cheaper, the food's cheaper, and better and specialist. They're like what where where's the logic?

SPEAKER_00 27:39

Well, guys, this is exactly right, and you're hearing it, you're hearing it first. Better quality beef, better tasting beers, cleaner glasses, that's for sure.

SPEAKER_01 27:49

My pub's glasses are pretty clean too. That's what I'm saying. Your glasses are at the pub, at my pub's glass. Oh, your pub's glasses?

SPEAKER_00 27:55

Okay, well, it depends, but um in in general, I'm saying in general, if I went to a specialist burger restaurant versus a pub.

SPEAKER_01 28:02

You just know the burger's gonna be better, that's all.

SPEAKER_00 28:04

Yeah, that's it. Yeah, well, guys, if you haven't already, please go check out Easy's. Uh, we're gonna plan to take the crew there, hopefully, if we get some time um over the next couple days. So, but Jimmy, it's been amazing to have you here. Thanks for having me. Good luck judging the uh the burger contest.

SPEAKER_01 28:24

Better bring the Rockets, I tell you. That's it. I'm a hard man to impress, that's for sure.

SPEAKER_00 28:28

That's what we can't wait to find. I'm looking forward to it to be honest. And please, if you're ever in Sydney, whenever you come to Sydney, hit us up. Um, hit up Rita, DM me, whatever whatever that it is. Beat overdue, I haven't been there for a while. Come down, we'll take you for a tour. Our office is smack bang in Redford. Nice, and we can take you around.

SPEAKER_01 28:44

Next to the Maccas that they're building, yeah. Yeah, where are they building that? On the corner. Yeah? Well, there you go. Hate it, huh? If if that ever goes ahead. Did you see the cops are going in on it? Like, no, no Maccas. Really? Well, because they're worried it's gonna be 24 hours, everyone's gonna hang out the front like they do at Elizabeth Street, King's Cross, or whatever. Yeah, I didn't even know where it was. Yeah, crazy.

SPEAKER_00 29:09

Well, you never know, maybe you cut the come cut the uh cut the ribbon and macros.

SPEAKER_01 29:14

Ronald McGiddy, good stuff.

SPEAKER_00 29:18

Thank you so much. Awesome, take care, brother. Thanks, man.