In this episode, Stacy sits down with Kristin Bryan, who is the co-founder of The Chef Sisters, a media company focused on creating content for and marketing food and beverage brands, as well as restaurants. The two both the importance of creating a content strategy for your brand, as well as the pros and cons of massively changing career paths.

Ways To Connect:
LinkedIn: @kristinbryan1104
Website: thechefsisters.com

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Transcript For This Episode:

Stacy Jones (00:01):
Welcome to Marketing Mistakes and How to Avoid Them. I’m Stacy Jones, the founder of influencer marketing and branded content agency, Hollywood Branded. This podcast provides brand marketers a learning platform for top experts to share their insights and knowledge on topics which make a direct impact on your business today. While it is impossible to be well-versed on every topic and strategy that can improve bottom line results, my goal is to help you avoid making costly mistakes of time, energy, or money, whether you are doing a DIY approach or hiring an expert to help. Let’s begin today’s discussion.\

Speaker 2 (00:31):
Welcome to Marketing Mistakes and How to Avoid Them. Here’s your host, Stacy Jones.

Stacy Jones (00:36):
Welcome to Marketing Mistakes and How to Avoid Them. I’m Stacy Jones. I’m so happy to be here with you all today, and I want to give a very warm welcome to Kristin Bryan. Kristin, along with her twin sister, launched The Chef Sisters, a media company focused on creating content and marketing both food and beverage brands and restaurants. After a 15-year marketing career stemming back to managing national partnerships with Plum District and Groupon to founding a direct marketing company focused on businesses founded by women entrepreneurs, Kristin found a new way to use her storytelling skills to focus on the culinary industry to create food content, recipe development, product partnerships, food photography, marketing, and product reviews. Today, we’re going to talk about both the importance of creating a content strategy for your brand and the pros and cons of massively changing career paths, especially for women. We’ll learn what worked from Kristin’s perspective, what should be avoided, and how some people somewhat miss the mark. Kristin, welcome. So happy to have you here today.

Kristin Bryan (01:35):
Thank you. It’s a pleasure to be here.

Stacy Jones (01:36):
I’d love to start off and have you share a little bit about what got you to here today because you have had the journey of journeys.

Kristin Bryan (01:45):
Yes, I have. It’s been a long journey, but a fun, exciting, bumpy road at times. But to just keep it short and simple, I started out as a marketer, and mostly sales and marketing, developing partnerships, developing sales and marketing teams. I specifically worked with startup space. Love startups. I launched my career in a startup that eventually was acquired, and that gave me the taste for building things and really just bootstrapping your way into a really successful business. So I got the bug young and started working with startup companies, helping them develop their sales teams, and then I started working with them on developing marketing. It just transformed itself. I found myself working with companies like Plum District, which was a Kleiner Perkins company in San Francisco, and then Groupon, and then launching my own career, my own, excuse me, my own company. It’s been a great road, and then I decided to change career paths and use my marketing background to help develop The Chef Sisters Media.

Stacy Jones (03:22):
Well, and we were talking before this podcast. I think your career path actually completely led you to this point where you’ve been able to leverage. To me, it’s not really that you got off a career path. It’s you learned how to build national partnerships and strategies with other partners, and that’s so important for all the clients that you work with. You learned how to actually do marketing in general, and that’s what you’re doing now too. So this is just another path that you’re on the next step on it.

Kristin Bryan (03:53):
It is, it is. I think really where those skills were honed was when I worked for Plum District and Groupon, especially Plum District, we were really a Groupon for moms. Although the company is no longer in business, they were acquired and then absorbed by other companies, which happens in the startup space quite a bit. But the women entrepreneurs that we worked with were so inspiring to me, and they were innovative, and creative, and smart. They developed these products that just blew me away. I would get them on my desk, and I would think, “Oh my goodness, I would’ve never thought of this. This is fantastic.”
What surprised me was how many of them didn’t know, “Okay. I’ve got it. I don’t know what to do with it. How do I tell people about it?” Everybody’s first reaction is, “Oh, I put it on social media.” I mean, actually, it’s a good start, but there’s so much more to do before you put it out on social media. I just fell in love with these women entrepreneurs, and they inspired me and my entire team who I had a team of moms working for me who are brilliant, business women. They would bring me all of these fantastic entrepreneurs, and we would set up these campaigns for them through the company.
It was just this really fascinating, inspiring time in my life where I realized how much is needed out there for people who have all these great creative ideas, and they really have a product they can take to market. They just don’t know what to do with it once they get it there. So that really inspired me to double-down and learn as much as I could about what works and what doesn’t work.

Stacy Jones (05:52):
So what does work? Why don’t we start off there? When you’re working with your clients, when you’re working… Your immediate company. You have different clients. You are specializing in the culinary, beverage, food, restaurant space, and I think a lot of the lessons that you have to teach really transcend those spaces and can be topical to everyone, but what does work? What do people need to keep in mind when they’re trying to get out who they are and what they do?

Kristin Bryan (06:25):
The first thing I say is, “Be authentic. You are the only you, and you developed this product. It’s your product, your restaurant. It’s your. No one else has it. So be authentic.” The second thing is be of service to the customer and know who your customer is. So those are really the top three things. Know who your customer is, be authentic, and then be of service to your customer. When you keep those three things in mind, marketing is fairly simple. You just have to follow those few bullet points basically and go back to those every time. So if you develop a campaign for social media, ask yourself, “Is it authentic? Is it really us, or did someone talk me into being this?” I will say one of my favorite authors is Seth Godin. Godin, excuse me. His book This is Marketing, and I’m sure… Have you read it?

Stacy Jones (06:25):
Yeah.

Kristin Bryan (07:32):
I’m sure you’ve read it. I’m sure everybody has read that book because he is amazing. He has something that I always tell people who are asking me, “How do I market this product?” I have a customer or not a customer, but a client who just launched a… or he’s going to be launching a very specific website. It’s very e-commerce-driven, and you have to… In fact, I actually wrote it down. You have to ask yourself these questions. “I will focus on people who want what? My product is for people who believe, and I promise that engaging with what I make will help you get X.” So those. I think that everybody who went to school and studied marketing and these all kinds of technical, and analytical, and data capturing that has to go along with all of this. But when it comes right down to it, you do have to ask yourself questions about who your consumer is, and what you can do for them, and how your product will benefit their life.

Stacy Jones (08:47):
I think one of the first points that you are making about social media, not having someone talk you into the campaign to run, is you have to look at it not only, “Is that a campaign that I would run?” but, “Is this a campaign that any of my competitors could run and just switch out our names?”

Kristin Bryan (09:05):
Yes.

Stacy Jones (09:06):
So what do you do to actually make it yours?

Kristin Bryan (09:09):
That is such a good point. I mean, that is an incredibly good point. So to make it yours, you, of course, Marketing 101, had to have a point of difference from your competitors, but you also have to have your own voice. A lot of people I think are afraid of putting their voice into their marketing, but that’s what makes you special. A friend of mine who is not a client, she’s absolutely amazing. She’s from Medellín, Columbia, and she came here. She was actually part of an internship program. I met her, and she went back to Columbia and started her own acai company. She makes acai food products. She’s all her own. I mean, there is no one like Valentina. She is just vibrant. In every bit of social media that she puts out there, you can tell it’s Valentina because it’s her, and it’s unapologetic. It is her.
So she doesn’t care that she has very strong beliefs about things. She puts it out there. She feels extremely strong about being a vegan, and I think there’s an incredibly wide scope of consumers out there who love what she does and who would buy her product because of that. So her product isn’t necessarily just for vegans, but she puts a lot of amazing content out for people who really want that lifestyle, and then she puts her stamp on it. I mean, she’s colorful and vibrant, and everything she does is… Every social media post she has has this incredible color. So you really just have to be authentic. You have to figure out who you are and make sure that your social media reflects who you are and who you feel that product… what that product should say to your consumer.

Stacy Jones (11:29):
One of the specialties of your company is that you are very focused on making sure the pictures are pretty, right?

Kristin Bryan (11:37):
Yes.

Stacy Jones (11:38):
Because that’s part of the content also, especially within the culinary world because ugly food means no one is going to want to try something.

Kristin Bryan (11:46):
It is. Mm-hmm (affirmative). Absolutely. Yeah.

Stacy Jones (11:49):
Yeah. So when you’re doing that, when you’re looking at creating pretty pictures, is there any guidance that you can give? How are you trying to make sure the product is focused and featured? How are you making sure the layout is there? What are you trying to keep in mind? I’m not saying, “Crop it here,” or, “Lay it out here. This is your background.”

Kristin Bryan (11:49):
Right.

Stacy Jones (12:09):
But what are you trying to look specifically around product marketing photos when you’re creating?

Kristin Bryan (12:18):
Product marketing photos need to not just be a picture of the product, but how they’re being used. So if you have a chicken dish and your client is a local farmer, then you want to make that chicken look so incredibly edible and tantalizing that people want to go buy that chicken instantly. So it’s really about how this consumer sees it in that picture. I always love for it to be presented in a way that looks like I had just put it on my family’s table, or I was having friends over for dinner and this is what I was giving and was feeding them, and this was on the menu because that’s just… That’s exciting. It’s fun. You want to dig in. Grab a fork and taste it.
So you always want to make sure it looks as if you’re going to use it or actually consume it. If it’s hand lotion, you want to make it look like you really want to put that lotion on. So there’s a lot to especially food. Food photography is extremely tricky when it comes to lighting. You never want to shoot a picture with regular light in your kitchen, for example. I always tell chefs who are taking pictures of their food to put on social media, “If you have to, stick it by your front door or by a window sill and take a picture with your iPhone because it works.

Stacy Jones (13:52):
Right. So the natural light element actually goes in there?

Kristin Bryan (13:55):
Yes, definitely works.

Stacy Jones (13:58):
Awesome. Well, what are other things that people should be keeping in mind when they’re off to the races and developing content for their brand and trying to figure out how to market it to their audience?

Kristin Bryan (14:12):
First of all, make sure you know who your key consumer is or your audience is and understand them. I know that that is not fun. Especially if you’re not an analytical mind, you really have a very creative mind, and you don’t like the analytics involved or the data, you really have to think that through, and you do need to understand, who are they? How do they live their life? If you have a restaurant, how many times do your patrons go out to dinner every week? Of course, now, that’s a whole different story. We have to change the way that’s thought, but… or how often do you order food? You need to understand that about your customer, and you need to know who they are. Do they typically come in with their families? Do they come in alone? Is it typically a date night? You just have to understand who your consumer is first, and then develop your campaign around elements of that consumer so that you know that you’re fulfilling a need for them.

Stacy Jones (15:24):
The things that you do for companies are not just on social media. You all are actually creating books for that.

Kristin Bryan (15:24):
Yeah.

Stacy Jones (15:30):
You are creating other content, and blogs, and writing.

Kristin Bryan (15:34):
Mm-hmm (affirmative). Mm-hmm (affirmative).

Stacy Jones (15:34):
So all of that is part of their overall content strategy of creating a platform for people to learn about them?

Kristin Bryan (15:41):
Yes. I mean, sharing a bio is important. If you’re launching a new food product, why? Why are you launching a food product? The other thing I would say is a lot of… I notice a lot of people launch social media, but there’s no landing page. So let’s say you go to their website, you really can’t figure out why they launched that product. Well, write a story about it. Why did you decide to create the product? Then, take people to the story so that they can read about you and about the product, and then take them to the page where they can buy it. So I always recommend having this landing page where you’ve created a story. If you don’t right, find someone who can write for you. Have them interview you and write the story. There are content writers everywhere who would love to write a story on you. That’s a really great way to start your social media or marketing process.

Stacy Jones (16:43):
In writing the story, you’re also getting to [inaudible 00:16:45] really and figure out what your story is.

Kristin Bryan (16:48):
Right.

Stacy Jones (16:48):
Like what are the cool things about you?

Kristin Bryan (16:51):
Mm-hmm (affirmative).

Stacy Jones (16:51):
What could you be marketing on, and what could you be expanding on? Why should people know about it? So writing a story, it helps you actually come down to who you are as a brand.

Kristin Bryan (17:02):
It does. It does. Interestingly enough, it promotes questions, which allow you to find out more about the people who want to buy your product. So that in and of itself is great data. I mean, you have to, and if you put it out there, you have to be able to capture the information that’s coming back, so be prepared for that. But digital cookbooks as well are fun, we found, great ways for companies to show off their product. So creating small snippets of recipes that you could use their product for or even taking a digital cookbook and writing a story around one product, those are… and then give it away for free or use it.
We’ve actually done a couple of things with James Beard Foundation. We have two digital cookbooks right now where the proceeds benefit the Open for Good campaign that James Beard is doing for independent restaurants. We completely 100% believe in what they are doing, and they’re supporting restaurants, small family restaurants. So even creating a product that’s really… It’s not too terribly in-depth, but it gives people something to purchase, even if it’s a small amount of money, and hold on to, and read about, and keep, and know they did some good. So that type of marketing, corporate responsibility type of marketing is good as well, and you can use a lot of content for that.

Stacy Jones (18:47):
Is there anything else that you can think of that people should be keeping in mind?

Kristin Bryan (18:56):
Well, I would say marketing is not a one-size-fits-all. So I really take time to delve into the product and the person behind the product or the company behind it, the brand before putting a strategy together. A strategy is important as well. Making sure every content, every piece of content that goes out there should be part of a strategy. So I would recommend making sure that you have a plan in place.

Stacy Jones (19:32):
I think you’ve been fairly successful for my digging, and we haven’t talked about this. So this could just go sideways right now.

Kristin Bryan (19:32):
Yeah.

Stacy Jones (19:39):
But you’ve been very successful in, and again, with your partnerships’ background and finding brands to partner with, other entities. So like with restaurants or having a food brand, having an opportunity to create these collaborations.

Kristin Bryan (19:54):
Mm-hmm (affirmative).

Stacy Jones (19:54):
That’s something that you’ve done, right?

Kristin Bryan (19:56):
I did with my sister. Yes.

Stacy Jones (19:58):
Yeah.

Kristin Bryan (19:59):
Yeah, Karista. She has been a chef for 15, 16 years now, and she started… I started helping her with her content before we even opened up the media company. One of the things I told her is she is really good at creating recipes, and I said, “Why don’t you just take these products and start creating these really unique recipes with these particular products?” She did, and then it’s… She did really solicit a lot of those. A lot of them came to her because the brands saw, “Hey, this is great. We’d love to use this.” So then, she had a platform, a base, and now we go out, and we can say, “This is what we can do for you.” In fact, she just became the, I guess, the face of the Oregon Blueberry Commission because of that, so.

Stacy Jones (21:02):
Okay.

Kristin Bryan (21:03):
It’s exciting actually to be able to partner with those brands. We’re also pretty cautious about the ones we partner with because we really want to work with brands we believe in and we use ourselves. That goes back to being authentic, and being truly who you are, and doing things that you believe in because people… You can’t fake that. Marketing has to be real. People will know if you’re not real.

Stacy Jones (21:37):
Yeah, and it’s good advice to get insight with what you all are doing because so many people hear the word “influencer marketing,” and they just think, “Oh, it’s going to be a picture of someone holding my product smiling, and it’s on their Instagram feed.” But it goes so beyond that where you have partnerships that dive into like the cookbooks you were talking about or who can… She’s the face of the Oregon Blueberry. So she’s obviously creating pictures and content, and talking about what they’re doing, and creating recipes around blueberries.

Kristin Bryan (22:09):
Yeah.

Stacy Jones (22:09):
I’m sure there’s a lot of recipes you can do.

Kristin Bryan (22:11):
Mm-hmm (affirmative).

Stacy Jones (22:12):
And creating social media content and videos.

Kristin Bryan (22:14):
Right.

Stacy Jones (22:15):
All of that becomes part of that authenticity and that organic share that you can do on your brand, food, wine, restaurant platform.

Kristin Bryan (22:27):
Yes. Yes, absolutely. It’s just really important to be sure that your… When you work with those brands or you have your own product, and you want to find someone to represent your brand, that you know that they believe in it and that they are going to represent you or put something together that is really who you are. So I think that’s the key, and influencers are great. I think that is an important part of marketing. I don’t know that we really do a whole lot of that, but I would say it is important to make sure, if you have an influencer or you do any influencer marketing, that you really understand that product and get to the core of what that product is, and what it means to you because if it… Really, if you can say or articulate what it means to you, it probably means the same thing to a lot of other people. When you make that connection with that consumer, boom, you’d make a sale.

Stacy Jones (23:31):
Really, you all are doing influencer marketing. You’re just the influencer.

Kristin Bryan (23:35):
Yeah, Well, that’s right.

Stacy Jones (23:38):
Yeah, right?

Kristin Bryan (23:40):
I guess. Yeah.

Stacy Jones (23:41):
You’re doing influencer marketing quite a bit, but in that case.

Kristin Bryan (23:41):
Yeah. It’s hard for me to see it on that side, but yeah, you’re right.

Stacy Jones (23:46):
But that is what you all are doing in that case.

Kristin Bryan (23:46):
Yeah.

Stacy Jones (23:48):
We work with clients. One of our clients is PassionRoses. We go out, and we make sure… I mean, beautiful, gorgeous roses. Who does not want roses, right? Everyone wants roses.

Kristin Bryan (23:48):
Mm-hmm (affirmative).

Stacy Jones (23:57):
They’re from Bogota, Columbia. They’re hand-cut. They’re flown in overnight. I mean, the freshest that you… Fresh. They last two to three weeks. Phenomenal roses. So it’s not a hard thing to get influencers to get excited about working with them, right?

Kristin Bryan (23:57):
Yeah. Sure.

Stacy Jones (24:11):
It’s like who does not want…

Kristin Bryan (24:13):
Roses.

Stacy Jones (24:13):
Roses, and every color [crosstalk 00:24:15].

Kristin Bryan (24:15):
Absolutely. Mm-hmm (affirmative).

Stacy Jones (24:16):
Someone does. But what we do with them is we’re on their Instagram feeds or their social feeds. But even more importantly, and that’s important to drive awareness for the company.

Kristin Bryan (24:26):
Right.

Stacy Jones (24:27):
But we’re working with influencers from a wide range of backgrounds who, again, speak the authenticity of the brand, who are going to be someone who mirrors the look, the feel of what that brand is looking for, but we actually have those influencers creating content and taking extra photos, extra videos that the brand can then use on their social feed.

Kristin Bryan (24:50):
I love that.

Stacy Jones (24:50):
This is something that restaurants can do and food brands can do because you do not have to be in charge of creating all of your content if you find third-parties who will do this for you and give you some extra content. Whether you’re paying them, doing trade, whatever level how you’re doing it is worth it. You do not have to be the content factory doing everything on your feed, and it’s nice having that variety.

Kristin Bryan (25:12):
It really is because you get a diverse look and feel, and that’s wonderful. For restaurants even, I have always said, “Text some of your best customers and talk to them. Do a video. Ask them questions in front of that video camera.” I love testimonials because if someone is really hot for a product, that can just be winning content. I mean, that’s fabulous.

Stacy Jones (25:46):
Yeah.

Kristin Bryan (25:46):
Fabulous.

Stacy Jones (25:47):
There’s lots of solutions out there. I mean, you can find people who are so niched into the food industry as an influencer that…

Kristin Bryan (25:47):
So many.

Stacy Jones (25:56):
So many, but it’s not just about getting on their feed. They love creating content.

Kristin Bryan (26:01):
Oh, they do.

Stacy Jones (26:01):
They’re good at creating content, and taking photos, and doing all of that. So there’s lots of people out there who are smart.

Kristin Bryan (26:07):
Oh, there are. In one of the cookbooks we did are home chefs, but two of the home chefs are food bloggers. They worked so hard at creating what they wanted to put into this cookbook. Karista and I did none of the recipes in this second cookbook that we just put out there. These were all home chefs and food bloggers. What a fun, fun thing we did. I mean, it was just so outrageously fun. We became this little team, and then the result was a lot of people had no idea, number one, the foundation was doing this for restaurants. Then, the food bloggers who are influencers as well were able to share this with their followers.

Stacy Jones (26:59):
Yeah.

Kristin Bryan (26:59):
So it was great content for them, great for the foundation, and it almost is like a spiderweb. It just keeps going, and going, and going because there are so many people that are able to now touch it. So I think that creating… and they do things differently than I would’ve done them, so I love the diversity behind it. It has their spin on it and their look and feel. So it created something really unique.

Stacy Jones (27:33):
One of the topics you and I were talking about earlier, which is so far from marketing is career path changes, especially for women in men career. I know you have a lot of insights on that.

Kristin Bryan (27:44):
I do. I do. I’m actually writing a book about it. So at some point, I’ll share that with you whenever I have the time to finish this.

Stacy Jones (27:55):
Okay, sounds good.

Kristin Bryan (27:57):
It started when I had my own company and had to make the decision. I had launched my own company and had it for three years. It was one of the highlights of my life. It was also a huge learning experience because I as a woman, I found so much feminine bias in the venture capital world, and I didn’t realize. I was I guess naïve to that, and I could not compete with my closest competitor, which was huge, and decided, “You know…” The venture capital was not coming in. I kept getting really, really tough comments from VC firms and the male-dominated industry.
Only about 5% to 6% of women entrepreneurs get VC capital right now. So it’s a tough situation for women, but I fought a good fight. It didn’t come through, and I thought, “You know, I’m not going to spend the next three years, 24/7 trying to do this, and not see my kids and my husband.” So I transitioned out of that business, and I thought I’m going to take some time and do what I love. I love to cook, and I had been working with my sister who taught me technically everything I know in the kitchen and helped her. I was helping her with private chef work and recipe development anyway on the side. She graduated from culinary school. I did not.
So it was really one of those situations where I thought, “You know, I think I’m going to do more of this.” Then, she started pulling me in on some of the projects she couldn’t complete or didn’t have time for, and then I took over with the marketing side of things. It just developed from there. It was scary at first because it was a very different world. But then, I even jumped into it more. I called her one day and said, “Look, I think I’m going to try to get a job at a restaurant.” She’s like, “Whoa, okay. Okay. You’re going from like the boardroom into a commercial kitchen.”

Stacy Jones (30:26):
Kitchen. [crosstalk 00:30:26] into the fire.

Kristin Bryan (30:27):
Yeah. “Have fun with that, but you go, girl.” So I applied, and I actually was hired and still work for a signature restaurant for a theme park in Orlando.

Stacy Jones (30:44):
Yeah. A very big theme park in Orlando.

Kristin Bryan (30:47):
A very big park. Yeah. Wow, oh wow. I’ve been there almost two years. The learning was amazing, and I have to say what you have to do when you change careers is be fearless. There are so many moments where… Look, I, I could just crush a marketing campaign. But when you have dinner service for 500-plus, and you’re creating this elevated cuisine, and you have an executive chef yelling at you across the past, it’s a very different story. Then, all of a sudden, you start feeling really insecure and think, “Can I do this? I mean, what was I thinking? I’m a middle-aged mom of four. What was I thinking?”
All of a sudden, you just have to get a little grit, and not be afraid, and say to yourself, “I’m doing this for me. I’m doing this for me. I am widening my scope. I will be a better mom, better wife, better person, better friend, better aunt, better everything if I grow, and so I’m going to grow.” It’s tough, but once you get over that hump, it’s great because you feel the success. You feel the relief that you got through it, but also, what you’ve learned is amazing. So I would encourage anybody who wants to make that transition. Don’t be afraid because as middle-aged women, I think we look at ourselves and we say, “Who’s going to hire me now? I’m 40s, 50s. Who’s going to hire me? There’s a 28-year-old out there who can work…”

Stacy Jones (32:37):
Energizer bunny.

Kristin Bryan (32:38):
That’s right. Don’t say that. Don’t say it to yourself because what you bring to the table is maturity and emotional intelligence. You bring skills that you had prior to this, which will definitely reflect in your job performance. So I would encourage anyone who’s thinking about changing and transitioning into a new career. Go for it. Absolutely, go for it.

Stacy Jones (33:09):
Those are awesome words of wisdom.

Kristin Bryan (33:11):
Thanks.

Stacy Jones (33:12):
Thank you. So how can people learn more about you? How can people learn more about y’all’s company if they want to reach out, they’re like, “I have a restaurant. I need help?”

Kristin Bryan (33:23):
Well, if you just… You can actually go to our website, and my email is on there. You don’t have to type in customer service or anything. It’s [email protected], and you can email me directly. We do have a form you can fill out if you want to and be that formal. That’s fine, or you can just send me an email.

Stacy Jones (33:46):
Perfect. That’s easy enough, and this information will also be in our show notes on our podcast if anyone wants help in finding where you’re at.

Kristin Bryan (33:54):
Perfect.

Stacy Jones (33:54):
Perfect. Any last words? I know we have to wrap up. So any last words that you could share or insight on either topic? I mean, they’re both great topics, on marketing, on career path changes.

Kristin Bryan (34:07):
I would just say I’m a huge fan of and proponent of women-owned businesses, and so like yours. If I could ever be of any support, I don’t have any trouble responding to emails. If you have any questions, I’m more than happy to answer a few questions by email or even have a chat on the phone. I had a lot of women while I was working and building my company. I had a lot of women who gave me advice, really, really good advice, and it was free advice. So I will repay that to anybody who needs it.

Stacy Jones (34:47):
That’s wonderful. Thank you.

Kristin Bryan (34:49):
Oh, you’re welcome.

Stacy Jones (34:51):
[crosstalk 00:34:51].

Kristin Bryan (34:51):
Thank you for having me on.

Stacy Jones (34:52):
Of course. Well, thank you for sharing all of your insights today and your time with us. I look forward to having you in the future. We’ll chat again.

Kristin Bryan (35:01):
Absolutely.

Stacy Jones (35:02):
Thanks for your time.

Kristin Bryan (35:02):
I appreciate it. Thanks so much.

Stacy Jones (35:05):
Then, to all of our listeners, thank you for tuning in to Marketing Mistakes and How to Avoid Them. I will chat with you on our next podcast. Until then, be safe.

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