Speaker 1:
Welcome back to the podcast. We are really pleased today to have Kevin Danzeisen, who is the founder of Danzeisen Dairies. And if you haven't heard about them or haven't seen in the stores, I promise you, you will. And you will be happy that you discovered them. Kevin, welcome to the podcast.
Kevin Danzeisen:
I appreciate you having me. I'm looking forward to this.
Speaker 1:
It's good to have you. Tell us a little bit about you and your story, and maybe something that we wouldn't find on your bio.
Kevin Danzeisen:
Oh, okay. Yeah.
Speaker 1:
That we'd find interesting.
Kevin Danzeisen:
Well, the story about Danzeisen Dairy and myself, it's a long one. But basically, we started Danzeisen Dairy in 2002, but it's a family business. My grandpa moved here from Southern California in 1957. He moved-
Speaker 1:
In the dairy business?
Kevin Danzeisen:
In the dairy business. He moved to Phoenix to be in the dairy business out of California. Even back then, people were moving from Arizona ... to Arizona, from California. So he was a hoof trimmer, actually in dairies in Southern California. That's how he made his money. And he went from dairy to dairy and actually trimmed cows hoofs.
Speaker 1:
Wow.
Kevin Danzeisen:
And that's how he earned his money to buy his first 10 or 15 cows. Moved over here, built a dairy in Glendale. And then moved to the dairy that we still have, which is on 75th Avenue and Broadway.
Speaker 1:
So when you guys moved out there, or when he moved out there, there was nothing?
Kevin Danzeisen:
Nothing.
Speaker 1:
Probably the 10, maybe, right?
Kevin Danzeisen:
The 10 wasn't even built yet.
Speaker 1:
No? Okay.
Kevin Danzeisen:
Nope. The 10 wasn't built yet. My mom talks about stories of being in the station wagon and on the I-10, because my grandpa would sneak on the I-10 and there's no traffic, and he would just haul to California. He wouldn't see a car for 100 miles. He was that kind of a guy.
Speaker 1:
I like that.
Kevin Danzeisen:
He was kind of a crazy guy. But anyways, yeah. So he passed away in '97, but my mom is the oldest of nine kids. And so there's 52 grandkids. There's actually 54, 2 have passed away. I'm one of 52 grandkids. And I'm actually ... I'm 46. But I'm actually the third oldest. Third oldest? Yeah, third oldest. There's two that are older than me. That's it.
So we've had a lot of kids. And I'm fortunate to be able to, with my dad, purchase the dairy and we milked cows. And then in 2014, we started the glass bottle company because we needed a change and pivot from what ... what we were doing, it was just conventional farming.
Speaker 1:
Well, and I want to come back to that. So something about you specifically, Kevin, that we wouldn't find on your bio that people like, oh, I never knew that about you. We found a guy today at a different event who actually was in a plane crash. I mean, that's pretty interesting. Tell us something that we wouldn't know about you.
Kevin Danzeisen:
Me, personally. Well, my dad is actually a band teacher. And so I was in his class. He made me take band, even though I didn't want to.
Speaker 1:
Was he tough on you?
Kevin Danzeisen:
He was pretty tough. I got kicked out a couple of times. But one thing that you might not know is that I, because he needed any ... whatever instrument he needed in the band, he made me learn. So I've learned the flute, I've learned the saxophone, I've learned the tuba, I've learned the bass drum, I've learned all kinds of stuff, piano, even. So anytime he needed me, I had to learn something. I never learned any of them really well, but I learned them just enough to get through a concert.
Speaker 1:
You're the utility player?
Kevin Danzeisen:
I was the utility guy, yeah.
Speaker 1:
Could you play today still?
Kevin Danzeisen:
I could probably play sax and piano a little bit, but the other ones not so much. No.
Speaker 1:
So kind of a renaissance man. That's pretty cool. And thanks to dad. So you talked about the fact that obviously you've been here a while, but then there was a pivot point where you guys decided you need to do something different. Talk about that and why, and what became of that?
Kevin Danzeisen:
Yeah. Well, for a dairy, we were actually quite young because like I said, we purchased from the family. And so we didn't have that really established farming capital or assets that you needed to really make it going forward in 2014. So we either had to move out of the city and we had to get really, really big. That's just the way agriculture is going, which takes a lot of capital, it takes a lot of labor, takes a lot of work. I mean, it just takes a lot of everything.
Speaker 1:
It probably took a lot of guts too. I mean, even to have to make that huge expansion.
Kevin Danzeisen:
Yes, yes. It was either that, or I remember being on the farm one day and there's houses being built right across the street. And I thought, well, these people that live right next to me, why can't I just provide our milk to these folks? And how are we going to do that? How are we going to make it taste good? How are we going to do something different? How are we going to stick out? How are we going to just make ... because I knew what we made was good. And we made a great product. But I wasn't real sure ... I was a farmer. I didn't know how to go after customers and talk to stores and stuff.
So then that's just how the glass bottles came about. We do things the old-fashioned way. So that was the reason why we did it, is because we just had to do something different. We couldn't just keep going and survive.
Speaker 1:
Well, and I think, what was the reasoning behind the glass? Because I don't know what it is, I like that. I mean, I don't know why that's something people like. But what was that all about?
Kevin Danzeisen:
Well, I mean, we wanted that taste. That's what it was all about, at first. Everybody says things taste better in glass. I mean, bear tastes better in glass. Everything tastes better in glass. And nobody was doing it. I mean, nobody had done glass bottles in Arizona since ... we thought the 50s or 60s was the last time that somebody had done that. And so that was the main reason why we did glass bottles, because it was just different and it tastes better. But there's benefits to it too, from the sustainability side, where we're not using plastic. These bottles are reusable, there's a $2 deposit if you bring them back. We actually bring them back to the creamery. We wash the bottles, we sanitize them and refill them.
And so what ended up being something just about taste and being different, ends up being something that going forward for Danzeisen Dairy is very exciting because there's not too many things that are in recyclable, reusable packaging, what we're doing. And so that's what gives me a lot of excitement about what's going on with us right now and on these new products that we're developing.
Speaker 1:
Well, you should know that I've talked to more than a few parents who have used that as the gas money deal for their kids. And my son's got 15 bottles right now. He's in college, he's got to come back and take them back. But that's what he used to do. He'd go through all that milk ... mostly chocolate milk. And then take them in and that would be part of gas money. So thank you. For parents, that has been a big deal for us. We've really appreciated that.
Kevin Danzeisen:
We hear that quite a bit, actually.
Speaker 1:
It's true. One time his mom took them back and he just couldn't believe it. He was like, well, that's my money. No, you need to go do some work for it.
Kevin Danzeisen:
That's great.
Speaker 1:
So you obviously have that expansion. We have a lot of people moving out, especially to the west side where you are. Challenges within the local community in terms of just coexisting next to neighborhoods where people think that milk just comes from a store?
Kevin Danzeisen:
We haven't had too big of a problem with that, to be honest with you. I mean every once in a while, but we've always tried to be great neighbors. One cool story that we had, actually. I was out on the dairy one day, and you don't know who's going to drive up. And this lady drives up and she goes, "Hey, are you the owner?" And I didn't know whether to say no or yes at this point. So I actually did say, "Yes." And I was like, "How can I help you?" And I had my boots on, I was full of cow stuff. And so she goes, "You know what? I just want to give you a hug." And I go, "Really? Why?" And she goes, "I came from southern California. I lived right next to a dairy, and I wanted to live next to a dairy that smells like this."
And I thought to myself, unbelievable. I'm so worried about making sure people don't smell it. This lady wants to smell what we got going on. And so you ask if we've had any problems, we really don't have too bad of a problem. It's been really, really good. But you never know what's going to happen tomorrow.
Speaker 1:
Right. Well, it sounds like you're really good neighbors. And I think that's the interesting part of the story, and what I find compelling, is how much all of a sudden you are starting to grow. I mean, we see you at our local Safeway and our Fry's, but it seems like you're everywhere now, and moving into things other than milk as well.
Kevin Danzeisen:
Yes. So we started out as, like I said, like a milk company, like milk in glass bottles. And the more I am in the manufacturing side and distribution side of this business, I realized that we're a glass bottle packaging company. Why can't we do more than just milk? I mean, milk tastes good, why wouldn't lemonade taste good? Cold brew coffee? Why wouldn't other things? We now launched an oat milk that we're working on we're working on some different-
Speaker 1:
I was going to ask about that. Okay.
Kevin Danzeisen:
... different flavors. And from what I know, that we're the only ones that do that in returnable packaging, which is kind of a big deal. So I think the growth that we're going to see is not just getting bigger distribution, but it's different products because we have that bottle that's returnable, that big companies are not willing to go through that extra effort because it's reverse logistics. We own our own trucks. We control our product from the beginning to the end.
And to be able to do that reverse logistics, we have to have our own trucks. So we drop the bottles off, bring them back. There's a lot of moving parts there that big companies get mixed ... those returnable bottles will get mixed up with everything else they're doing. Well, that's all we're focused on. So putting more and more things in those returnable packaging, I think that's going to be the growth of Danzeisen Dairy going forward.
Speaker 1:
Well, and thinking about your grandfather in the 50s and 60s, something that was common back then, is you could actually get home delivery now. Is that correct?
Kevin Danzeisen:
Yes. Yeah, we do.
Speaker 1:
How is that competitive? It's amazing that that can be something you can offer.
Kevin Danzeisen:
Yeah, the pandemic brought that on. When COVID hit, people were looking ... they were looking to get stuff delivered to their door. And again, we can do something as a small company that big companies can't do because what we figured out is cold chain home delivery. Which the big guys, people can use UPS and all these big companies to deliver non-fresh products, but that's what we specialize in. Refrigerated trucks. We have coolers that are on the front door that we can just drop this cold milk and other things that need to be refrigerated, right to your door.
So that's our specialty that people ... again, we're doing things that the big companies are not willing to take on or haven't figured out how to do yet. I'm sure maybe someday they will on a big scale, but that's what we want to do is bring fresh products straight to people's doors.
Speaker 1:
Well, we haven't known each other very long or very well, but one thing that I can say, you're a very humble guy. But it's pretty clear that this is not a small business anymore. This is a growing enterprise and we have a lot of people obviously, that are in business, running business. What are some of the business fundamentals that you think about when you're running this business to make it successful and to grow?
Kevin Danzeisen:
The fundamentals is keeping track of margins is so hard right now, with the changing costs that we incur, literally daily. I would to say that that inflation thing had really hit us hard last year in 2022. In '23, we've really seen a slowdown in inflation. We really feel it already in the first quarter. I mean, I'm no economist by any stretch of imagination, but I feel that the inflationary effects that we felt in '23 slowed down ... or we felt in '22, slowed down in '23. But that's one thing that I had to really learn real quick, is to watch our margins at all times. Because before you look at it, your margins are gone just like that overnight. And that happened to us in '21 and '22. So we struggled there for a while, in cash flow and paying bills and watching our costs because it just got out of control. And we're just now recovering from that.
The other thing is just talent, making sure that we have great people around us all the time. We are very, very lucky that we have a great team at Danzeisen Dairy. I'm so proud of our team. And the people that I get to work around every single day are awesome. And so we've never really had a real problem with the labor thing, but we couldn't do what we do without the right people. And so those margins and people are the things that I try to really pay attention to when you talk about fundamentals.
Speaker 1:
And what are some of the biggest cost drivers in terms of margins for you?
Kevin Danzeisen:
Fuel. I mean, fuel. Because not just necessarily we own our own trucks, but anything that gets delivered ingredients wise, there's fuel surcharges and the delivery costs. So when people think, oh man, your milk has gone up so much. Well, it's not just the milk, the cost of the milk, it's everything that goes around it. It's the labor, it's the fuel, it's the deliveries. It's everything else that goes around to bring that bottle to your house has gone up, more than just the milk. But labor's gone up, obviously.
And that's where I think growth is so important right now because what scares me is being able to make sure our people are getting paid enough to offset the inflation that they're feeling and their houses. So we have to grow to be able to keep up with that. So it's a lot different than when we started 10 years ago in the manufacturing business. Right now, there's a lot of different things that we're just trying to keep our hands around to make sure that we're staying on top, to make sure that our people are getting paid and we're keeping our margins where they need to be.
Speaker 1:
And I think regardless of the industry, I think a lot of people right now are probably nodding and saying, 100%. I mean, this is where we're all paying attention to margins and people and all of the things that really make us run. So you've talked about growth, and clearly in Arizona you are an established brand. What are some of the plans for growth? Where are you going and where do you want to go?
Kevin Danzeisen:
Well, I don't know if a lot of people know, but we built another creamery in Texas. There was nobody doing glass bottles in Texas. We partnered with another dairy family there. They do organic milk out in Texas. People always ask me, why don't you do organic milk in Arizona? Well, the reason is there's only seven inches of rain a year here. There's 50 inches of rain over there. You got to have cows on natural pastures, and I don't see natural pastures in the valley here very often. But anyways, that's a whole other story.
So we partnered with a family over there. We built a creamery that's ... Texas is a big state. There's a lot to take on there. But we are now at almost 400 stores over there now, that the last two years is what we've been building. And then we are going to launch next week in Southern California. So we will be about 100 stores down there. So that's going to be a new thing for us.
We've always prided ourselves in being an Arizona company. We always will be. And doing business in these other states make me really love this state and this town even more, because this is just such a great place to do business, great place to raise a family. But growth has to happen somewhere. And so just naturally just going ... we're also going to be in New Mexico. So we'll be a Southwest company before you know it. And again, it's a testament to our team and to everybody that keeps making sure that we are always, daily, putting a quality product on the shelf.
Speaker 1:
I want to go to that because for anybody who hasn't tried to do it, because there's some sort of ... I mean, I say secret sauce, it's milk. But there's something about it that's different. And not just the regular, but the chocolate, everything. It tastes like something different. And how do you make sure that that kind of quality is maintained in Texas or California or wherever you might ... my kid's in Washington state, so he'd love for it to be there. How do you make sure you do that?
Kevin Danzeisen:
Yeah. Well, it starts out just details. And part ... I say we're kind of like a microbrewery of the milk business. But we do things the old-fashioned way. So we wanted to make sure ... and we knew the glass bottles were going to make a difference on taste, that crisp, clean, cold taste. Milk's got to stay cold to taste good. But the other thing is, is all of our equipment in Texas and here is 1930, 40, and 50s technology. It's not like new technology.
And one of the big things is, we call it cold separation. So we keep milk cold all the time. From the time the cow is milked, we get it down to 35, 37 degrees, and we keep it that temperature all the way, besides for 15 seconds when you pasteurize it to clean it up. But we keep it cold all the way to your door. And that's the cold chain. In Arizona when it's 120 out sometimes, it's not always the easy thing. And then just pay attention to details, cleanliness. Making sure that every single detail is taken care of. And again, it's a testament to our team. It's not just me that's doing that. It's everybody on the same page understanding that quality is number one.
Speaker 1:
Right. Well, one of the things that I think is always interesting about your business, or your particular operation is the branding. I mean, you obviously have a really interesting story. I love the YouTube video of how we just raise cows, that kind of thing. What made you go down that path?
Kevin Danzeisen:
Of branding our own?
Speaker 1:
Yeah. Making it really ... I mean, you really have a unique brand.
Kevin Danzeisen:
Well, first of all, Ideas Collide has a lot to do with that. I called them when I knew we wanted to go brand our own products, and I knew we needed help. I mean, branding is not my thing. It was working on the farm, feeding cows, taking care of cows. That was my thing, and branding was somebody else's. But once they clued me in on the options and what was out there, it was obvious the path that we needed to go. And that was a clean look. We wanted this clean look that was Arizonan. I told Matt and the team here when we started, I wanted Danzeisen Dairy to be a brand of when your kid goes to college, and say they go to college in the Midwest, that they're sitting in their dorm going, man, I can't wait to get back home for Christmas so I can have a bottle of chocolate milk from Danzeisen Dairy. That's what the goal was.
And so the cool thing about the team here at Ideas Collide is they took that vision and they put it in place. And I think what we've done over the years is just tell the story. I mean, it is what it is. There's no fluff around it. Just this is what we do and this is what we're about. And when you see Danzeisen Dairy, I think that's what people see. And so I think we've done a good job with a lot of help with a lot of great people.
Speaker 1:
Well, and certainly Danzeisen, that doesn't roll off the tongue, necessarily, right? I'm sure people mispronounce it all the time. And I think to make it where it really is just a common name now, I think says it all.
Kevin Danzeisen:
The funny story about that is we thought about a whole bunch of different names when we launched Danzeisen Dairy. And we ended up taking Matt's advice and said, "Hey, just name it Danzeisen Dairy." He's like, "It kind of sounds fancy." And so I told my-
Speaker 1:
Versus Smith, maybe.
Kevin Danzeisen:
Yeah. I told my buddies, "Yeah, we're going to keep that because everybody thinks it sounds fancy." And they just started laughing. They're like, "Kevin, you're the least fancy person there is. I can't even get you to go out to a fancy restaurant, much less wear fancy clothes or anything like that." So yeah, it was interesting how that all ended up.
Speaker 1:
It all worked out.
Kevin Danzeisen:
It worked out.
Speaker 1:
Was it hard to relinquish that control to someone else that wasn't a Danzeisen or wasn't part of the business?
Kevin Danzeisen:
For me, I know my strengths and know my weaknesses. And I'm perfectly ... I think I've done a very good job of understanding who can do what we need to do. So picking the right people. And as soon as Matt and Joel came out to the dairy, they saw the vision right away. And it was easy to hand it over when it's the right people.
Speaker 1:
Yeah. Well, so one of the other things that I think stands out is the work that you're doing on the charitable side. Obviously a part of the community. You talked about the neighbors you have right across the street. You're invested in the community. Talk a little bit about what you all do on that side.
Kevin Danzeisen:
Yeah, I mean, I don't know. Sometimes I don't feel like we do really as much as what people think we do, but it's important for us to give back. Otherwise, what are we doing this for? And so we worked with Alice Cooper and his Solid Rock deal. That's a really cool thing for us. It really fits with my dad being a band teacher and him bringing these kids in and just teaching them to learn any instrument that they want. And those are the type of things I absolutely love.
We've done things with Phoenix Children's Hospital. We've done some other things like that. So it's important to us, but that's just part of who we are. That's who we're going to always be. I don't know.
Speaker 1:
So what would your grandfather say if he were to see the operation today?
Kevin Danzeisen:
That's a great question. I think about that every once in a while. At first when I told him we were going to do this, he probably was like, you're ... why would you ever do that? But I think he'd be proud of what we did. I mean, he was a rough, gruff old guy. There was no messing around with him. But at the end of the day, he was pretty progressive in his thoughts of how he was going to do business. One thing he don't know about my grandpa, he could never read or write. And I always thought ... one of the things that he always had was a memory. And he had to have a memory because he didn't have to write it down.
Speaker 1:
No choice.
Kevin Danzeisen:
He had no choice. So I always respected him that, because he just worked his behind off, and he's the reason why we got to be able to be where we're at today. If he didn't set that foundation of hard work and set that foundation of where we're at in Levine and what he did, we wouldn't have been able to do what we did.
So I appreciate all of his hard work. I can't imagine being out there in the 50s and there wasn't the cooling, there wasn't the automation that we get to enjoy today. And he'd be out there every single day just working his butt off. So I think he would be proud, because I think he would know that he was the one that started it.
Speaker 1:
Yeah. And what incredible legacy for him to see. And not only that, but all the jobs that you're creating, the economic development, the change. And not only in Arizona, but in two other states.
Kevin Danzeisen:
Yeah. We're very excited about the future.
Speaker 1:
For a guy who couldn't read and write, he obviously was very accomplished.
Kevin Danzeisen:
Yeah. And the other thing about him is that he helped people all the time. You wouldn't think that he did, because ... in fact, one time, he couldn't find his car at the airport. And this was in the 80s, and he just looked like a homeless guy. And he got lost, he couldn't find his car. And people were giving him food and giving him stuff, because he was on the side because he just couldn't find it all night long. And so that's the kind of guy he was, but he ended up finding his car eventually. And it was a Cadillac. He drove a Cadillac around.
Speaker 1:
He did okay.
Kevin Danzeisen:
Yeah, he did.
Speaker 1:
Well, as we wrap up, I think a lot of people are, I think like this story, and I think it's motivating and inspiring to people. For someone that maybe has the start of a business or an idea or something they think, well, we can turn this around. What's some advice that you would give them?
Kevin Danzeisen:
Yeah. First of all, you always have to have the right people around you. I mean, I've said it a couple of times, but that's ultimately the reason why Danzeisen Dairy is successful. It's having the right people, making sure that they understand the vision. But the interesting part about being an entrepreneur, to me, is that you have to be a plan, but yet you have to be able to see opportunities and take advantage of those. Because whenever you have a plan, you have a five-year plan or a three-year plan, whatever your plan is, there's always going to be something that comes in the way. Sometimes they're obstacles, but sometimes there're opportunities.
And sometimes the obstacles are the things that you can figure out your way, problem solve around them. But the biggest things, the biggest miss that people have is sometimes, take advantage of the opportunities. And I think, this is my plan. This is what I'm going to do. That's not part ... but you have to be willing to take the opportunities. That's one thing that we've been very good at. Because sometimes people bring you with a thousand ideas. Oh, you need to make this, or you should do this, and you should do that. So you got to filter through the opportunities, but you have to pinpoint which ones are the good ones and which ones are the bad ones. Because you can get sidetracked really quick.
And a lot of entrepreneurs, I know a couple of them, they have this idea and they can get it started, but they can't get it finished. And so you still have to follow through and you have to filter the ideas, because if you think the next's best thing's always the next week, the next best thing doesn't just take a week. It takes a while to build. And you can't just get rich overnight or be successful overnight, whatever your measure for success is. But again, filtering through the opportunities and taking advantage of those is the biggest key that I would say.
Speaker 1:
I love that, the saying, 10 year overnight success story. You rarely see that. Was there any of those opportunities that you look back now and go, oh, I wish I had done that?
Kevin Danzeisen:
I'm sure there's a few. I try to put those out of mind.
Speaker 1:
Probably a good idea.
Kevin Danzeisen:
Put those out of mind. But I think in all honesty, what we've done is really take advantage of the opportunities that were presented, and not squander those. Yeah.
Speaker 1:
Is there something that we're going to be seeing in the next few months, six months that's just around the corner that we should be looking for? I was pretty excited when I found eggnog from you guys during the holidays. Is there something that's out there that you think, hey, you guys should be looking for this, or that you're thinking about that you can talk about?
Kevin Danzeisen:
Well, yeah. No, we can talk about it. We're working hard on ice cream. We want the best ice cream on the market, bar none. And we're working hard on getting that done. I'm hoping in the next year or two years that we'll be able to put something out there like that. We do have our own creamery stores, so I don't know if you know that, but we call them our creamery stores. We have one in Payson and we have one in Levine, and we do ice cream, handmade at those. And we do milkshakes, and we do some other fun stuff at those stores.
So if you ever want to come out in Levine or Payson, come out and try a milkshake and you'll get an idea of what the ice cream's going to be like. But eventually, I would like to have ice cream in stores, and maybe in the southwest region also, the Danzeisen Dairy brand. But it's got to be the best. We can't just rush into this.
Speaker 1:
Absolutely. Well, I mean, that's the sign of who you are. I mean, you guys ... quality. So maybe by summer we'll be eating really good ice cream. I'd like to put in a plug for blueberry, although I know that's probably a niche one. I'm sure chocolate. Your chocolate's amazing.
Kevin Danzeisen:
But we got blueberry milk coming out.
Speaker 1:
Oh, okay. You had me at hello here. Thank you. Well, I want to thank you for your time. It's been, really a pleasure. And really, what an awesome story. I love the starting with your grandfather coming here. We're going to end it with a quick lightning round.
Kevin Danzeisen:
Oh, boy.
Speaker 1:
All right. First job?
Kevin Danzeisen:
Picking blueberries.
Speaker 1:
I love that. See, that was the right answer. What would be your dream ... I know you're probably in the dream job. But if you had to make one up, what would be your dream job?
Kevin Danzeisen:
Oh, probably a GM or an owner of an MLB baseball team. I love baseball.
Speaker 1:
Okay. There you go. I'm sure Derrick Hall would think that was the right answer. What did you want to be when you were a kid?
Kevin Danzeisen:
Well, I wanted to be a dairyman, but baseball player would be right there.
Speaker 1:
Well, then it worked out. And then finally, what's a hidden talent you have?
Kevin Danzeisen:
A hidden talent? Well, I told you about the musician side.
Speaker 1:
That is a good one.
Kevin Danzeisen:
Well, again, I'm going to bring it back to baseball. I love coaching kids and being around baseball. My son-
Speaker 1:
With a team? You coach?
Kevin Danzeisen:
Well, yeah. My son plays at a really high level. He's actually committed to play at the University of Arizona. And so I love being around baseball and understanding the game and teaching kids.
Speaker 1:
That's his hidden talent. But congratulations. He committed for this ... into next season. He's going to be a freshman?
Kevin Danzeisen:
Well, no. He's a '25 graduate, so he committed really early.
Speaker 1:
He must be really good.
Kevin Danzeisen:
He's pretty good.
Speaker 1:
Nice.
Kevin Danzeisen:
Yeah.
Speaker 1:
Well, we'll definitely watch out for him. We'll watch out for the ice cream. And thank you. Thanks for joining us. And we'll have to have you back, maybe after he has this first season.
Kevin Danzeisen:
Okay. Thanks for having me. Appreciate it.
Speaker 1:
Thank you.
Kevin Danzeisen:
Yep.