71dine
71dine, the podcast that invites you on an immersive journey through the heart and soul of southern Colorado. Whether you're a seasoned local or a first-time explorer, join us as we savor the rich flavors and craft lasting memories together. Welcome to where southern Colorado's captivating narrative unfurls through its vibrant people, rich culture, and delectable cuisine. Join us as we delve into the tapestry of this extraordinary region, one episode at a time, celebrating the people, the culture, and the food that make it truly exceptional.
71dine
Go Fish! (From the Classroom to Culinary Crusader)
Prepare to embark on an incredible journey with our vibrant guest, Christina, the award-winning owner of the Go Fish food truck in Colorado Springs. From her transition from a career in teaching to whipping up fishburger sliders, her story is nothing short of inspiring. Join us as we navigate the flavorful streets of Avenue 19 and uncover the secret behind the success of Go Fish.
This episode isn't just about fishburgers and food trucks! Christina's dedication to maintaining impeccable standards in her service and food quality is a lesson for all aspiring entrepreneurs. Her candid discussion on the importance of consistency and community-building within the food industry is something to savor. And the camaraderie among food truck vendors? It's as palatable as her award-winning sliders!
Hold onto your headphones because we're not stopping here. Next, we're setting the stage for Dr. Taco and his tantalizing tale. And don't forget the upcoming 719 Battle of the Food Trucks cookoff, where you'll get a taste of competition, creativity, and community. From the power of word-of-mouth to the impact of online foodie groups, this episode is a delectable blend of business acumen and culinary passion. So, get ready to fill your ears with the sound of sizzling success!
You're listening to Joe and the 7 One Dine podcast.
Speaker 2:Yes, you are listening to Joe and you are listening to the 7 One Dine podcast. For those of you who have been listening for a while, maybe since the beginning, you know that I meet the most amazing people and this episode is no different. For those of you who may be joining for the first time, I meet the most amazing people and, like I just said, this episode is no different. What does that mean to you? It means that I am going to introduce you to someone who is amazing. I was blessed to be able to meet Christina with Go Fish.
Speaker 3:Hey Joe, do you have any 7s?
Speaker 2:No, I don't have any 7s. This is about a restaurant that I visited and I kind of want to share their story, do you?
Speaker 3:have any 4s.
Speaker 2:Yeah, this isn't game time dude. This is 7 One Dine. It's the podcast we do. We're going to talk about the restaurant Go Fish and we're going to share Christina's story. Do you remember talking about that at all?
Speaker 3:Okay, I'm not entirely sure what's going on. You said Go Fish, I go to Fish.
Speaker 2:No, I understand what you did and why, but this is the podcast. This is not time to play a game. Maybe we just get back to the task at hand.
Speaker 3:Okay cool. Do you have any 5s?
Speaker 2:All right, this is obviously way too complicated for you. Instead of playing a card game, why don't you just read what's on the cue card and explain to people why we're here?
Speaker 3:We are driven by our love for Southern Colorado and our deep appreciation for its rich history and diverse culture. So far, so good. Why don't you keep going? We believe that everyone has a story worth sharing and our passion is to bring those stories to light.
Speaker 2:Well done.
Speaker 3:Now bring it home. By showcasing the people, the culture and the food of the region, we hope to paint a full picture of Southern Colorado and inspire people to seek a deeper connection to this remarkable place.
Speaker 2:See how easy that was. I think we both learned a lesson here. You can't freestyle and we're just going to have you read everything I write down right off the cue cards. It's amazing how hard it is to find good AI talent these days. All right, so here we go. This is the conversation that I had with Christina with Go Fish. She has a brick and mortar location at Avenue 19, which I was just introduced to, and it is a very, very cool concept. I can't wait to talk about that more in the future. And of course, she has the Go Fish food track. When you visit 719.com, just click the link at the top of the page that says podcast. You'll scroll down until you see Go Fish. Click on the picture and that will take you right to the schedule of where that food truck is going to be and when. So that's probably enough out of me. I hope you enjoy this episode Again my conversation with Christina and Go Fish.
Speaker 3:Do you have any jacks?
Speaker 2:All right, so we're here with Christina and Go Fish, so we've kind of introduced me about introducing you and your restaurant, slash food truck.
Speaker 4:Yeah Well, thanks for coming in. My name is Christina Voriatis. I am a Colorado Springs native, so I grew up, born and raised here. My parents still live in the same house. They took me home from the hospital and legit native.
Speaker 4:I started Go Fish about five years ago. At the time I had a business partner and he was very much back a house and the whole kitchen and the food truck and all of that which let me do all the marketing. To get to do all the marketing, which struggles sometimes in the food business because you're so focused on the food and the concept that that part kind of gets left to the wayside.
Speaker 2:So we have to do it. I like how you said that that would go have to do it, you get to do it. So it's kind of an attitude thing.
Speaker 4:It is One of my favorite parts. Like I'm just much better suited for front of house. Like I'm going. I'm personable. I love the interaction with the customers. Cooking is not actually a passion of mine, which is weird to have a food business. I rarely do it at home at all. I'm I, but I have an amazing staff. I have an amazing kitchen manager. I have an amazing team of cooks with me and so it wasn't planned, but it's all female.
Speaker 4:And I did read that. Yeah, yeah, and it just, it just worked out that way and I, just I, I feel really lucky to have such a good crew and then, just in September, came in here just about three months ago, moved into Avenue 19 downtown Colorado Springs, and it's, it's really been great because I've always wanted to live and work downtown and now I get to be both. And, yeah, and Avenue 19 is great, you're surrounded by so much good food. We talked about the joints vegan food, upstate pizzeria, best pizza in town, firebird chicken and then the Obama just opened, rebranded their, their menu, and it's tacos and burgers and things. So so, yeah, I always tell people when they come in here, like there's literally something for everyone If you can't find something to eat.
Speaker 2:Yeah.
Speaker 4:And these five concepts. One in being vegan. So we're going to meet the vegan and vegetarian foods. It's like I don't, I'm not sure what you eat, because we got seafood, you know pescatarians, we got covered here, so yeah, so I feel like it's a great and the bar is great. Talking to you earlier about bands and entertainment, yeah, this Saturday night we have a comedy show in here, a karaoke. On Friday nights we have bands coming in every weekend, and so it's just, it's just a fun spot to be. I always tell people it's like a really good spot to pregame, which is, you know, just come in, grab some food, grab some drinks before you.
Speaker 4:Yeah, downtown, yeah downtown. I call it the zoo out front here with the mansion and cowboys and things, but it's just, it's a great party street so it's a great place to stop in. You know, grab a bite, grab some drinks or come check out the music.
Speaker 2:Yeah, I have to admit, when you said Avenue 19, I was thinking like I meet some food trucks and they're like, hey, we're going to be a, like flightyfowl was at Zach's group, so they're just parked, you know, right next to it. So that's what I thought. And then when I looked into it I was like, okay, I don't think she's going to be parked outside.
Speaker 4:you know, this is, this is yeah. So this has been nice to move into for the winter, because we absolutely operate the food truck during the winter. People ask me that all the time and I'm like you, live in Colorado. It's going to be 65 in January. I mean, like you never know, there's definitely days where we can't. Last weekend was, for, yeah, I golfed like the day after Christmas one year. Yeah, I mean, that's Colorado, it's one of the best parts about it, but, like, last weekend was miserably cold.
Speaker 2:So we couldn't really take.
Speaker 4:The truck doesn't want to work. Many of the equipment, much of the equipment doesn't want to work when it's that cold. But we have a pretty consistent schedule on the food truck too. We alternate Friday evenings at GoPatch Brewing right up the street and then we travel all the way to Black Forest Brewing, so we alternate those. We serve at Peaks and Pines and Fountain the first Wednesday every month. We have an animal a few times a month. We try to get out there and we love partnering with breweries. We have really great relationships with them. It's just a great. It's a great partnership because they need to sell food so that people can drink and we need to sell food and we want people to be able to drink. So it's it's a great partnership. And then we also spend a lot of time at like corporate lunches those went away for a while during COVID, but they're finally the last year or so coming back.
Speaker 4:And so, like we went to a great lunch today near the airport at corporate building and people come out for lunch. We feed them. I don't know about. I don't know about, like we talked about earlier, like food is such a big thing. I'm always thinking about food. You know food here, obviously the prep and the cooking of it, but also like what I'm going to eat and like what. So I think people at office buildings, like your favorite food truck shows up and it honestly just makes your day better. You know it's like oh man, they're coming for lunch today.
Speaker 2:Yeah, I remember working at a building it might have been when I was working with the radio station and we had a sign on there that said um, no, like, no salespeople or no vendors, except for the tamale lady, you know. And so to certainly understand that power, especially when your favorite food truck, you know, I've been, I've worked in corporate offices where you know they'll have Seven or ten food trucks and then everybody gets a ticket and then it's good for one, you know, lunch meal or whatever. And the thing that's always tough for me is I don't worry about what I chose, I worry about the food truck that I didn't choose. It's that word of mouth that gets people.
Speaker 4:It is that that piece is really huge and just you know, it's been five years building up the business and so you know, a lot of people give me that like, ooh, seafood in Colorado, kind of thing, and and I understand where landlock state I get it, obviously everything's coming in frozen. But I feel like once you turn the corner and you try that, like our, our reviews speak for themselves. I mean, we have tons of reviews on Google, facebook, yeah, but we're all over the place. So I just ask people to, hey, give it a try before before you knock it, yeah, and so that's what 719 is.
Speaker 2:It's like hey, here's the story, give it a try. It may not be your thing, but you know, go online, hear the story, hear the passion behind these people, rather than Fish and chips.
Speaker 4:3.9, that doesn't tell you anything Exactly and I'm just real passionate about this all business community as a whole. I worked for a little while with SBDC. It was a mentor for new food trucks. I worked with now mayor gimme on a project when he was the small business administrator, where we put together a roadmap for how to start a food truck. It's like literally it's, I think, it's a COS open for biz comm and on there you can go, they have like a brewery one, like a restaurant one, and so he got, he got people, leaders in the industries together and then it's literally like a step-by-step guide on how to start a food truck. Because I had done it and it was like, well, why not share this knowledge? Yeah, I come from a different background. I used to be an elementary school teacher.
Speaker 2:Yeah, so let's dive into that real quick. Your elementary school teacher Then you said you never thought you'd be in food.
Speaker 4:And yet here we are, outside the restaurant.
Speaker 4:I've always loved eating food. My mom is an amazing cook. When I was a kid we never ate out. It was like such a such a joy when we did. But we never did, and she and now I realize it's because she's such a Great cook we don't really need to eat out, right, but it's just something I've always loved and it's been like a passion for me, with my friends, and it's just like I thought, like you spoke about, like it's just such a good way to connect with people and that's kind of like Like our whole, the whole model here is like Food that brings people together. You know like we have a passion for good food and quality service and, you know, bringing everyone together around the table. So, yes, so Uh, went to college, graduated, came a teacher.
Speaker 4:He taught in fountain for nine years, um, mostly second grade, and then my Ex-husband husband at the time had a food truck and two food trucks and I could see that he needed some help and so we decided to make that move, to jump ship and for me to jump ship and uh, take up food trucking and that's actually where I met my former business partner. And so then we decided the mayor did it and we decided to start our own food truck, and so that was um, and that's been, like I said, years of years of building that and now it's um. Now it's just really great to the point where, like people people know us like a lot of the events I know are good, you know, but to go to in the summer it just opens up. I mean, there's summer concerts, there's so many things to do and even like next week we have a crazy busy week. Um, we have, uh, a bunch of Christmas events, like we're at a market and monument on saturday, we do the christmas tree lighting in wide fields right.
Speaker 4:And uh, and then uh. Nash mechanics, right around the corner, is also hosting a chris kendo market next saturday. Oh yeah, I just I just do that. So yeah, it's really just about kind of getting involved. Like I said, I grew up here, so the community is really really big for me.
Speaker 4:I love being able to give back Um, in wide field. Often we do at we go to a food truck rally, so lots of food trucks gather together. We've been doing that for years. There's one called saturdays at the square in wide field and we often work with the school district there to supply Help, like do school supply drives and things like that. Oh, you're probably right. Uh, I just dropped off yesterday. Every year we do an angel tree with Lutheran family services, which is, uh, gifts for kiddos and costs for care. Very nice, yeah, so it's just a. It's my home, you know. So it's just like it's easy to me To to want to give back and to give back to the community in which I live in.
Speaker 2:Yeah, I tell people that a lot it's. You know. Sometimes people sit back and they're like all right, what can the community give me? But you're a perfect example and I, I love it. I do the same thing. It's. You get out of it where you put into it and you really have to become like, make an effort to become a part of it For sure.
Speaker 4:Whether they just sit back and Absolutely. And one thing I love that was a struggle for me in teaching was just like four walls Like I just got so tired of, like I loved my kids and I, you know, I loved the students.
Speaker 4:But it was just like these four walls and so on. Every day I'm grateful, even when it's freezing, that like I open the window and it's a different view. It's a different group of customers, it's a different brewery, it's a different like. Today was gorgeous. I mean, like I said, it's almost December and yeah, we're gonna take the food truck out. Still, it was 55 degrees out and you know, I started the morning getting the truck ready in a hoodie and a beanie and all bundled up and then by lunch I'm like wishing you know, trying to take everything off. So yeah, it's a lot of fun.
Speaker 4:I really, like I said, I'm really blessed with a really great staff that makes it all possible. And then just being in Avenue 19 has been really great too. Our operations manager said something to me that he was like well, I'm really kind of surprised by the camaraderie between every like all the food vendors and I was like, oh, I'm not, like, that's exactly how it is in the food truck community. We all support each other. It's not so much of a competition, because it's like if you want fish, then you're gonna come see me, but if you want a burger or sausage or something, you're gonna go to the truck that specializes Tacos. You're gonna go to the truck that specializes.
Speaker 2:Yeah, I even saw great camaraderie at the Best of the West Wings Fest with all the trucks and I saw, you know, this food truck guy or gal come over to this one. They're like, okay, how did you make this? And they're like, come on in, come on, I'll show you how I did it. And you know, it wasn't so much a yeah, there was a competition who had the best wing, but it's all. You know, the attendees vote, but it wasn't like a, it wasn't like a battle. You know nobody tied their hands together like you know Michael Jackson's, you know media video and tried to. It was just really, really cool to see how everybody came together and they're protecting their industry, not just their own business, but others they.
Speaker 4:Yeah, it's really great. I believe that we're gonna bring it back this year, the 719 Battle of the Food Treps, right With the cookoff, and so that should be in I think June, I was told, but we weren't able to do it last year, but the previous or this year. We weren't able to do it this year, but the previous year we actually won the Food Truck Cookoff the Food Choice Award. Very cool yeah for our Fishburger Sliders. They are.
Speaker 2:Fishburger Sliders.
Speaker 4:So they're actually genius. They're my absolute favorite thing on the menu, but they're also just genius because basically we use when we get the filets of fish in and we cut them, we use some pieces for fish tacos and we use some pieces for our fish and chips, but they have to be uniform and so we use the scraps from that instead of just throwing it away the scraps. Then we grind everything down and turn them into patties and mix them with some other things and they're patties, but they are. Oh my gosh. I'm obsessed with it. It's been two years now of having them and I still eat them, probably twice a week on the Food Truck.
Speaker 4:Because they're just delicious. And then we put them on sweet Hawaiian rolls with our homemade tartar sauce and lettuce and they're just, they're fantastic. Number one seller on the Food Truck is definitely our fish and chips, but we've been mixing that up too. It's a weird irony, but it's like where we are in town kind of determines what's gonna be our most popular seller.
Speaker 2:It makes sense.
Speaker 4:So north is always fish and chips, south is always shrimp and shrimp hovis.
Speaker 2:I do like shrimp hovis. You make your own shrimp hovis we do we have a garlic? Aioli that goes on the bread.
Speaker 4:We get the bread. It's a French baguette that we source locally from the French kitchen best baguettes in town. And then we have the Cajun fried shrimp, lettuce, tomato and then our own spicy Cajun drizzle on top too. I'm a wuss so I can't do the Cajun but if you like spice, 100% go for it because it's so good.
Speaker 2:So why? What led you from the Food Truck to adding the brick and mortar, the yeah, so a big thing with that was when you're approaching I was.
Speaker 4:also, my lease was ending at the commissary kitchen, so in order to have a Food Truck, you have to have a commissary kitchen that you work out of and store your food and do your prep and things like that. So my lease was up there and they didn't want to renew the lease. So I was looking for a commissary kitchen, which once I started touring kitchens I realized that my operation is pretty large and most of it comes in frozen, Like all my fries and fish and shrimp come in frozen.
Speaker 4:Exactly. No one really had that, this opportunity. I'm a consumer of information so I knew that this was transitioning, but I was just kind of waiting to hear. And then I saw an article I think Teresa Farni wrote it in the Gazette about this place getting ready to open and they were looking for vendors.
Speaker 4:Turns out the operations manager and I have some friends in common, so I was like hey, so nudge, nudge, ring, ring, ring, Exactly a lot of my friends are in the restaurant industry as well, and so I ended up coming in, we talked, we had pretty much things done right away in terms of like getting in here, and it was a pretty quick and smooth transition. Honestly, a big impetus for that too was I have a really great staff and the problem with the food truck is that obviously it slows down in the winter and I know that my staff needs to pay their bills. So I was like I'm going to lose them. I'm going to lose my good people if I don't figure something out. You know like they would still have that occasionally, but at some point they're going to have to leave because they have to make money, and I understand that and I value my people immensely, so it makes them so great.
Speaker 4:I think it's the way that they take care in what they do Like. A big thing for me is consistency with the food and the quality of the food, so I've tried to set that tone for everyone that works here. My kitchen manager has picked that up and is just kind of everyone that she trains kind of has that same mentality. It's like I want it to look like I don't care if you make it, or you make it, or it's on the truck or it's here. I want it to be consistent. It tastes the flavor, the presentation, the whole piece of it. So that's just been a big.
Speaker 4:It's kind of one of my pet peeves of like I have a favorite item somewhere and then I go back and it's different the next time or like so I, just because I'm that person too I don't know if you are, but like you go to the restaurant and it's like well, I always get this, so that's what.
Speaker 2:I'm going to get. I know other things are good but it's hard to. But I've also left restaurants. I'm like can I get this? Oh, we just continued it, Okay.
Speaker 4:You know, it's a heartbreaker, so, yeah, so I think that's it and I just I feel like there's a general good camaraderie between all of my staff and that we just it's like a genuine family. Yeah, that's the thing that.
Speaker 2:I've learned over the 20 years working with not in, but working with this industry is these people are really like yourself. They're basically welcoming you into their home. You know, and they want it to be a good representation of you know, because when I hey, you got to try this place, you got to go check out Go Fish. If they come though, their food is okay, but their people, but their food could be amazing. But if the people, then all of a sudden the food is just okay For sure, and that's been a big thing.
Speaker 4:I could probably tell for my personality, but I'm pretty outgoing.
Speaker 4:And I just naturally, like I just love people and so I thrive on that. So that customer interaction is a huge piece for me and it's it's it's funny because I can't be everywhere and so, like I'll have my staff sometimes be like, well, so and so came in and then you weren't here, so they didn't order and I'm like, what do you mean? Like you got to support me even when I'm here, when I'm not here, like sometimes I'm here, sometimes I'm on the truck I honestly have a little ADD. So I can't, like when I have admin work to do, I have to be like at home by myself, because it's like I can't, I can't work at Starbucks, like I don't know how people do. I'm like, oh, look at that person, look at that little kid. So yeah, so the customer service piece is a huge piece for me too.
Speaker 4:I think it catches people off guard on the food truck, because that brewery is like I bring the food to you but I also check back on you and people are like what? Because it's just you know it's most of the time you have to go get your food from the food truck. You know there's just not that level of service. And for me, because I love going out to eat so much and because, as much as I love our community, it's getting better. But many times services subpar many times, and so anytime that someone takes care of me above and beyond, I make sure that that. I mean I always tip well regardless Because I'm in the industry. But it's like if you go above and beyond, I'm going to remember that I'm real big on writing reviews myself. You know, if I go somewhere, I love the foodie groups because I know a lot of places and so I you know, someone just the other day was like where do I get the best short ribs?
Speaker 4:And I was like five of three West best in town, so good. And so I just like to like share. I don't like to keep that close either. I want to share that knowledge with other people. It doesn't have to just be my place, it's like anytime someone's like where's the best pizza, I'm like right next door to me, yeah, come on in. So it is like I said it's all for me. The whole thing about this is that community, the community that builds food, the community that it builds with staff and fellow vendors and customers and just the whole piece of it together.
Speaker 2:It's all of it for me. Yeah, it's very interesting when people can bond, like you're saying here. You know everybody's kind of in the same boat but there's not like a bunch of competition.
Speaker 4:You know, I mean.
Speaker 2:I honestly thought it would take about six months for restaurants to start reaching out to me, but the word of mouth started spreading. And then I have people joining Instagram and just say you know, that's where most of my leads come from. They're not even leads because I don't sell anything, but they're like hey, I saw your site, I'd love to chat with you. And you know, it's that word of mouth, you know that goes around. So, I suspect it's the same drug or merit.
Speaker 4:And thankfully the internet has made that even more so. You know I mean that that COS foodies group has 30,000 people in it and it's nuts. They actually came in Friday night. They had a meetup, so there was a hand probably about 15, 20 people. Unfortunately, the weather was terrible that night it was snowy and cold and so many people didn't come for that. The Lila who runs that group is just an angel and she is just amazing, and so she's always trying to support small businesses in the community and bring people into them and people like you. Everything helps. Every word of mouth, every new person that hears about our business, that hears about the food truck, that hears about Avenue 19 is valuable to us.
Speaker 2:So we appreciate it. My daughters are like why are you starting 7-1-Dy? I'm sorry.
Speaker 4:I'm sorry that you guys are learning.
Speaker 2:So I said it sounds like it would be fun. They're like perfect answer and then, they went on about this.
Speaker 4:I want to tell you that you have that community spirit too and so you help.
Speaker 2:It goes a long way, that word of mouth Like it really does, and it's really helpful for our small businesses and I just greatly appreciate it and friends and family be like hey, we got invited, my brother-in-law and his wife, and they want to know where you want to go, and I'm like, all right, here we go. What are you guys in the mood for? And I've kind of turned into this not a food stop but a local stop.
Speaker 4:That's fair. Yeah, I'm like that too. I'm like a go-to and I'm like someone in my family wants to go out to eat, or like my friends or date or something.
Speaker 2:I'll just like I know where to go, yeah, where the family will be. Like Joe, we're all going out to eat tonight. Where should we go? And I'm like someone should really start a website and a podcast that you could go to. And they kind of just scroll their eyes and look at me as scant. Well no.
Speaker 4:And it's going to like your word of mouth for you is going to build too. You know what I mean. So, just from all this, I mean I just let the joint know yesterday I was like I got a guy coming in, someone died, check it out, and you know just like we talked about, word of mouth is huge, yeah, and social media makes in general the podcast and everything just makes it so much more accessible too.
Speaker 2:And what's cool is I'll see someone who's got like a restaurant restaurant. They've been there 20 years. And next thing I know I'm getting a message from someone who's been in business for two years and they're saying, hey, this person recommended you to me. You know, when can we? When can we meet? And it's just, it's nice to see that the industry is. You know, you would always think, hey, there's brand new restaurants coming into town. I've been here 20 years. I don't want them to succeed. That's the old school mindset, but now it's like you know if they succeed we all succeed Exactly.
Speaker 4:It makes me, smile Me too, and we're just like I said. I grew up here, so it's really cool to watch like the food scene change, like I didn't go out to eat a lot as a kid, but it's just cool to watch it. Like even just downtown has, you know, changed and gotten more lively and just oh my gosh, interquest, are you kidding me? It's like a whole other world up there. Yeah.
Speaker 2:I went to Boop Barn I think I haven't been there yet and saw a. I love Rush, so I saw not a cover band, I saw a Rush tribute band, okay, and they were amazing, but then you know. I know the people there. And then, what is it? Bourbon Brothers, I think, is the restaurant up there, and the gentleman who I met, he was the head chef at Bourbon Brothers and then he started Flighty Fowl.
Speaker 4:Oh, yeah, you lie yeah.
Speaker 2:It's just again, that's circular.
Speaker 4:It is, and the industry, like you say, incestuous. But you're just running into the same people over and over again. But it's so cool to like watch someone pop up that you haven't seen in years, or like, oh my gosh, you're my favorite chef from that restaurant and now you're here.
Speaker 2:Well, yeah, now you're here Exactly. And it's nice to see the passion with yourself, because you know, I'm sure everybody watched that movie, chef, and I'm a food truck.
Speaker 4:I can just trap. That was the biggest misconception too. In the great food truck race you can't just travel. You could just travel, but you need to get sales tax licenses, food inspections and retail food establishment licenses All the licensing that you need to operate. So, like on the great food truck race, they obtain all that for you. But, chef, that was it's just, it's unreal. It seems like a great concept, it sounds fun, but it's not. It's not like that. I mean, you have to legally do things, you know, and I tell people when I see that I'm like it would be fun.
Speaker 2:And remember that guy was from me five-star restaurant. You know he already had like Joe Brogan. He already had 50 million followers. So yeah, start a podcast. He's gonna have 50 million. You know, some people say, joe, how do I start a podcast? First thing is be realistic. You know you're not gonna get a million followers in a week. You know they had a built-in audience. Or here's Chef, the movie. They already had that built-in.
Speaker 4:You know you already had the food truck this makes sense For sure and, honestly, it seems like the next logical step for me, because I'm not ready for my own restaurant all the overhead, all the other stuff with that, and it's literally the same size as it's 22 by 8, the food pod and that's exactly what the food truck is.
Speaker 4:I mean that in the food truck that includes the driving area, the front cab, but it's so. It was literally just set up the line the same way, just set up all the things the same way, and so it just it seemed like the right next step and transition for me.
Speaker 2:So if you were to sum it up like your elevator pitch, why should someone come?
Speaker 4:visit Go Fish. Yeah, so Go Fish is locally owned and operated. It's a woman-owned business and we serve great seafood fast so that you can take your time, because, again, food is a whole passion of us and we want you to be able to enjoy it and not have to cook it for yourself. You can catch us at Avenue 19 or in the food truck. The website gofishfoodtruckcom is updated every week with our schedule, all the information that you can need, and we hope to serve you soon.
Speaker 2:Right on. Thanks for seeing that. I appreciate it Absolutely. One quick correction Flighty Fowl was at Jack's Brewhouse, not Zach.
Speaker 2:Circling back to the introduction of this episode, you can tell I really do meet some of the most amazing people in Southern Colorado and I hope in that episode you could hear the passion that Christina has for what she does her Go Fish food truck and her pod at Avenue 19, and a better understanding of her story to how she got to where she is today. Listen, every time I get the opportunity to sit down with someone like Christina and they're willing to share their story with me. It is nothing that I take for granted. I am so thankful and so grateful, not only to them, but to those who listen and visit the website. It really is a humbling experience and I can't thank you enough. Mushy stuff over Again. Thank you everyone for listening. I'm going to bring Justin up here one more time. Let him say a few things. Hopefully he gets it right, and then we'll go ahead and bring this episode to a close. All right, microphone is yours. Why don't you go ahead and tell everybody what's coming up next week?
Speaker 3:Next up? Let's see here.
Speaker 2:Next up, wow, next week we have Dr Taco an amazing story you know, I just realized that I must have said amazing, I don't know, 27 times during this podcast episode, but yes, next week. Dr Taco, it is an incredible story, one that you definitely don't want to miss, although now that I say that this is a podcast which is recorded and you can download it and listen to it anytime you want, so to say that you might miss it, you know, to be honest, I don't even know how you would miss it. I mean, I guess you could miss it, but you don't must have to try to miss it. Charles, did you like that explanation?
Speaker 3:Oh no, that was terrible. That's rude.
Speaker 2:Again, I can't thank you enough. So, as always, until next time.
Speaker 1:Where can you find the 7 One Dine podcast? Well, you can find the 7 One Dine podcast wherever you look for and find podcasts. Don't forget to visit us online at 7onedinecom.
Speaker 3:Hey Joe, do you have?