Turning Deviled Eggs into a Shark Tank Success Story with Raechel Van Buskirk

A slow Sunday at a neighborhood lounge turned into the spark for a national brand. Raechel Van Buskirk shares how a grumpy regular, a tray of sriracha bacon deviled eggs, and pure curiosity unlocked a simple truth: everyone loves deviled eggs, no one wants to make them. That insight carried her from bar brunches to trailers, a mall push-cart next to a missing Santa, a full-service restaurant, and now a franchise model with nationwide shipping and high-protein bowls built around eggs.

We get into the gritty details operators care about: testing flavors with real customers, pricing a labor-heavy product, making the line a show instead of a secret, and turning a nostalgic side into a year-round habit. Raechel breaks down the Shark Tank journey from the first email to a deal with Barbara and Mark, and the moment Damon called her food the best he’s eaten in 16 seasons. More important than TV praise, she explains the systems that let a humble egg travel well: chilled whites, sealed fillings, toppings, and instructions that land a “deviled egg bar” in your kitchen.

This is also a story of cost and courage. Raechel and her husband sold assets, reinvested relentlessly, and kept building through a cancer diagnosis. The leadership lessons are simple and sharp: hire for strengths, trust quickly, let experts work, and fail fast without shame. We look ahead to a Dallas-area shop where guests watch their deviled eggs, egg salads, and hot protein bowls assembled Chipotle-style—think egg whites instead of rice, big flavor, and serious protein for GLP-1 era appetites.

If you’re hungry for resilient entrepreneurship, category reinvention, and the craft of turning a commodity into culture, you’ll feel right at home here. Subscribe, share with a friend who loves bold ideas and better snacks, and leave a review so more builders can find this conversation.

Hosted by Brandon Mulnix - Director of Commercial Accounts - Prism Controls
The Poultry Leadership Podcast is only possible because of its sponsor, Prism Controls
Find out more about them at www.prismcontrols.com

Chapters

• 0:30 Meet Rachel And The Deviled Egg Spark
• 3:11 From Bar Brunches To A Business Idea
• 7:12 Proving Demand With Flavor And Story
• 12:00 Testing, Focus Groups, And First Holidays
• 16:51 COVID Pivot: Trailer, Mall, And Brand Grit
• 21:38 Restaurant Launch And Big Operational Lessons
• 26:20 Wholesale, Shipping, And Team Building
• 30:20 Finding Community In The Egg Industry
• 35:22 Shark Tank Outreach And Preparation
• 40:32 Inside The Tank: Offers And Validation
• 45:21 The Cost Of Building: Money, Time, Health
• 50:20 Cancer, Resilience, And Leadership Growth
• 54:57 Elevating Eggs And Industry Impact

Transcript

Brandon Mulnix: 0:30

I'm your host, Brandon Mulnix, and I am really excited to talk to you guys today. Yeah, I've got to start bringing in some puns. Some of my audience was complaining there's not enough bad egg puns. So today, we're gonna actually talk about eggs. And this is a pretty interesting one because not every day do I get to talk about deviled eggs. And as a very good consumer of food, one of my favorite dishes is Deviled Eggs. And so I just so happened at a recent event run into the owner and founder of Deviled Egg Company. And man, did she not let us down. She served us samples of some of the most amazing eggs deviled eggs I've ever tasted. So I had to get her on the podcast. She's also a really good friend of one of our other guests, Bruce Doima. And so if you haven't went back and listened to Bruce's story, just think of deviled eggs the entire time you listen to Bruce's story because I think he's addicted. But with no further ado, I'd like to introduce Rachel Van Buskirk to the show. Welcome, Rachel.

Raechel Van Buskirk: 1:38

Thank you. Thank you. Thank you for having me. It's nice to be here.

Brandon Mulnix: 1:41

So, Rachel, tell our audience a little about who Rachel Buskirk is.

Raechel Van Buskirk: 1:45

Well, so I am 36 years old. I was born and raised in Omaha, Nebraska. That's how I met Bruce, um, being a little closer to center. I currently reside in Denison, Texas. It's about an hour north of Dallas. And I founded the Devil A Company back in uh 2017, actually. I've been in food and beverage for over 20 years. I've done everything from bus tables, served, bartended, managed, and then ended up partnering on a few concepts. I did some consulting work and actually did attend culinary school as well. You name it, I've done it in food and beverage. So it was kind of natural for me to combine my entrepreneurial spirit with a food product like Deviled Eggs. Yeah, that's me in a nutshell.

Brandon Mulnix: 2:27

Well, what's interesting about you is, you know, it's you were you got to share the stage on UE at UEP as one of the speakers. And regarding your story on how Deviled Eggs company got started. So will you share your story with the audience?

Raechel Van Buskirk: 2:44

Sure. Yeah. Um, yeah, that was such an honor too. I mean, uh seriously, a highlight of my career is, you know, you you dream of a world where you can be just plopped right in the middle of a couple hundred people that have the same passion and excitement for something so specific. It's like this really does exist. There's there is a heaven, you know. Um, we I just had such a blast there. It was so much fun. But yeah, so uh Devil A Company started back in 2017. I um you know, I mentioned I'm I've been in the food and beverage industry a long time. Well, back then I was the general manager of a lounge called the VIP Lounge. If you're from Omaha, you've probably heard of it. It's a staple, it's been there for, I don't know, a very long time. I think it I think it opened in the early 60s. But it uh it was on 90th and center, and it was kind of like it was like the the like like cheers. If you've ever watched that show, you know, it was like but a little a little like a little more depressing, I guess. I don't know. But you had the same guys sitting in the same seat every day for 25 years and they'd tell all their stories, and you know, they all had these huge, crazy big careers, and I mean they just they there was never a lack of interesting topics to discuss with them, especially after a few scotches. But yeah, so back then I was running that bar and uh a lot of people don't know it, but I don't know. I I had actually the the year leading up to starting the Devil Day Company, I was trying to start the Jell O Shot Company. So I'll tell you a little bit about how different my life is now from where maybe could have gone. But I was, you know, I was in bars and and it was really the same kind of concept. It was, you know, I was making all these different flavored cello shots for about two years. I mean, I had done like crazy flavors. Now they're much more common that you can buy them at like different grocery stores and stuff. But, anyways, that the you know, that's actually the Facebook page that's Deviled Egg Co's originally was the Jell O Shot Company. It's funny, I I forgot about it and I was looking at when we founded our Facebook page a little while back.

Brandon Mulnix: 4:38

They're the same shape about the same size, just a little bit different products involved.

Raechel Van Buskirk: 4:44

Same type of like weird obsession of these little things tasting differently.

Brandon Mulnix: 4:48

But it could give you some new flavors for your deviled deviled eggs.

Raechel Van Buskirk: 4:51

Yeah, yeah. So I yeah, I'd been I'd been meticulously, you know, doing doing the same process, I guess, longer than I realized. But so in 2017, I had already gone to culinary school at the time. Prior to me running this bar, my husband and I had looked at purchasing an existing, another existing bar in town. And when we were doing that, I'd realized that, you know, I didn't really know how to manage a kitchen. I've always been passionate about food, but I didn't want to have my hands tied by, you know, any employee. I wanted to jump in and be able to run it, you know, end to end. So I thought, okay, I'll go to culinary school. I'm gonna learn about running a kitchen. And so that's actually why I went to culinary school to start with. Ended up loving every second of it. It was the only, you know, culinary classes were the only classes I'd ever thrived in, you know, ever in my life. I always struggled a lot in school, unless it was to be creative or artistic. Yeah. So so I really enjoyed culinary school, ended up not buying the bar, working at the DIP lounge, and Sunday business was slow. So so I started making these elaborate catered brunches for all of our regulars. And it was effective. You know, they were these guys are like, you know, 70s, 60s, 70s, they don't have a lot going on. And so it was like, oh, I was I was making like really over-the-top stuff because there was only like 10 guys that would sit at the bar. So after a couple of weeks, it turned into them and then some buddies they'd call. And then their wives started showing up and then other friends, and it went from like 10 guys to 30. And then I had like 50, 60 people I was trying to feed. They're waiting in the parking lot outside on a Sunday morning, just like ready to get in there and eat their free lunch. And, you know, while I was growing that customer base, I was always making deviled eggs. And I had noticed, you know, very often they would talk about how much they love deviled eggs. You know, everybody wanted them and no one wanted to make them. And these guys are like, my wife will only make them during the holidays, or I only got them. And they and then they tell stories about how much they loved their mom's deviled eggs. And it was this like heart-wrenching, nostalgic thing, but also just they just loved them. And and so I continued to make them. Well, very quickly, you know, when that customer base jumped to what it was, I had to get really creative with what I could make to feed, you know, with the budget I had to feed all of them. One Sunday I was gonna do a taco bar and it just hit me. I'm like, they love deviled eggs. You know, eggs at the time were like two cents a piece on the consumer side. They were nothing. You know, just like before all the bird flu stuff that before I was really aware of it, or you know, it wasn't going on at that time. And so I bought a couple, you know, the 60-count cases of eggs from Walmart, and I boiled and hand-peeled them all, and I made this 200-count spread of all these deviled eggs. I did a sriracha bacon one, I had sriracha hot sauce in my fridge, and then I did a chorizo avocado and like a taco flavored egg. So it was like a taco bar. And I put them all out. I had these like weird containers. I don't know, I bought them, I don't know where I bought them. They all showed up that day, and like I'll never forget, I had this one customer, his name was Wilson. He was a big guy, loved food that he was a huge foodie, but he had that like kind of like permanently frowning face, you know, kind of that like bulldog looking face. And he also had no filter and had no problem telling me what he thought. So he showed up that day thinking he's gonna get a taco bar, and all he saw were some effing deviled eggs, and he was not happy. And I was like, just give him a try, give him a try, let me know what you think, you know. And so I'm sitting behind the bar and he grabs his little flimsy paper plate and he puts like nine deviled eggs on it, and he's just just like glaring at me, like staring into my soul. And he sits down in his seat and gets his doors on the rocks, and he starts to eat them. And the whole bar is kind of like staring at him. All these guys are like waiting to see what he has to say because he was not happy. He doesn't say anything, he's just looking at me and he's chewing. And all of a sudden, he pulls out a cell phone, a cellular phone. We so just so you know, like nobody that came to that bar knew that Wilson owned a phone. Like he had never used a cell phone, the guy didn't use technology, and this thing was like it like flipped down with an antenna, like it looked like it survived the Clinton administration. Like this thing was it was outdated. He flips it open and he calls somebody and it's like this guy, Dave, or something. I mean, he's like, Yeah, no, you gotta get down here. These are the best freaking deviled eggs I've ever had in my life. And he's telling some random person that we didn't know that these eggs were amazing. And he was like, kid, I think you're on to something here. He gave me like that nod of approval, and I was like, Okay, all right, there is something here. And I, you know, I got him, you know, I got that approval I was looking for. And the whole bar just kind of went crazy. And that whole day, all everybody did was talk about how they all love deviled eggs and they can't get them anywhere, and these are so good, and I never thought to put these toppings on them, and and it was just so invigorating for me. Like it, it just it was just that it lit that fuse, and I'm like, okay, there's something here. And immediately, you know, for the next probably week, I'm Googling deviled egg businesses, deviled eggs for sale, deviled eggs shipped, deviled eggs in nothing. The only thing that would pop up was like, you know, Paula Dean puts bacon on deviled eggs. And that was like the wildest things that had ever happened to deviled eggs at the time. And so I'm like, you know, there's something to this. If if I can do this, if honey baked hams can create what they've created around hams, right? And there's competition all over for ham. You can buy at the grocery store, you can get it anywhere. If honey-baked hams can do it, why not deviled eggs? Why are deviled eggs just a Christmas or a Thanksgiving food or Easter? Like, why not have them any time of the year? And if we can make these eggs taste like other foods or have them emulate these other foods that are so, you know, consistently consumed in our society, like why not? So I had this really rare opportunity where I had found maybe the only thing left on the planet that everybody loves and understands and wants and no one wants to make. There was truly no one else doing that. And it was just this like fireworks went off. I'm like, there, I'm the right person. I'm here. This is the thing that I should be doing. And it was also this opportunity where, you know, I had this vehicle that I realized really quickly I could, I could make an egg taste like anything. I mean, there was, there was my creativity had no limit. It was just even now, still, I get so excited when, you know, I have a little bit of free time and that that excited, you know, creative spark hits me. And like I get to spend six hours in the kitchen and just trial and error, you know, it looks like a bomb went off. But those are those are the best days still, you know, almost 10 years later. And so it was just, it was just the perfect opportunity at the perfect time. And uh yeah, so I decided like that week, you know, I came home. I'm like, honey, I'm gonna start a deviled egg business. And he's like, Oh, you're you're gonna do that. I was like, Yeah, I think so. He's like, Okay, you're crazy, but whatever. I'm not, I've never told you no before. I'm not gonna start doing it now. I literally just like signed up through legal doc or something. I made my LLC and I had no clue, you know, how the world worked in business. I just knew I liked making deviled eggs, and I really am the great salesperson when I'm passionate about something. That was about September of 17, October, November. I used those next couple Sundays to do focus groups with our customers and I tried out different flavors and you know, asked them what they'd pay for this. Is it too salty? You know, I took all of that criticism without filter and made it constructive so it wouldn't be as painful when I had to hear them all talk about uh what I'd made for them, the guys. And um, I rented a little dive bar kitchen in Omaha from this lovely couple who wasn't using their kitchen. And uh they ran it to me for next to nothing. It was just the sweetest, kindest thing. For that Thanksgiving, my husband and I, without any recipes, it was all like from scratch, essentially made to order because I was it was all over the place. Uh, we made 2,500 deviled eggs. And then at Christmas, we made 5,000, him and I. And I had 30 followers on Facebook. I had the word of mouth by, you know, my cheers regulars. These guys were coming in in just herds during the holidays, picking up bags of eggs inside a bar that wasn't even open. It was at this dark bar, you know, and that was where it all started. And it was, you know, we knew, I knew there was something more to this. I knew it. There has to be. And unfortunately at the time, not unfortunately, my husband and I were, you know, just been married, we just bought a house, and it really, really weren't in a financial position for me to just jump off the ledge and go all in. And so it remained from 2017 until 2020. It just remained a passion, you know, kind of an obsession in the back of my mind, you know, and we'd drive by a certain establishment that was for rent. I'm like, oh, that'd be a great devil take place, you know, and then just played around with flavors and did a lot of research over the next couple of years. And also, you know, simultaneously, I was given some really great opportunities to partner on a few concepts, get my feet wet in business, you know, learn, start to learn all the things I had no clue about. And it, it just, it, it all worked out. The timing was all really what it was what it should have been. So in 2020, when when COVID hit and the world shut down, you know, that was the first time that I'd really stopped and slowed down or been forced to slow down, probably since I was 14 years old. I've been a workaholic forever, you know, I've got a lot of energy. And so it was just, and it was kind of really never, just never an option to not not stay busy. And um, it was at that time that, you know, I kind of started to reflect on where I was at in life and and that, you know, think more about that, that obsession that had been back there. I'm thinking, you know, I I've I know how to manage high volume restaurants, I know how to develop food menus, I understand food costs. I've I've gotten my, I've really gotten an understanding of like how to manage what I thought at the time, how to manage a business. It's very different when it's all on your shoulders. So I've been humbled uh for sure since then. But I thought, you know, now it's now or never. And so in 2020, that was when we got the first little food trailer from a little town near Grand Island, I think, and got it wrapped. And because no one was going, you know, there weren't people gathering really, we only did outside events that year. And actually, we did outside events, but the malls were supposed to open back up. So we did sign a lease and ended up pushing our little trailer during the holiday months into the Westroads Mall by Santa Claus. Well, Santa never showed, but we were required to stay open and operate in this, you know, and in the mall. And oh, it was like torture, it was like being a caged animal and that little thing. But as brutal as it was, we still have people to this day that say, I had you for the first time at Westroads Mall. And it's like, you know, that's you know, that's marketing, that's branding, and that's growing the business, is that you know, sometimes when when you're in the middle of the grind, it's really hard to like see the forest of the trees, and and it can feel you know overwhelming or defeating, or you know, like it's not, it doesn't matter, it's not making an impact, but ultimately it is, you know, those impressions last. So it's just been, you know, now five years later, think about how many people have said, oh, I've, you know, where they've seen it or how they've heard about it, or it was their cousin from Alaska shared it with them and they lived up the street here in Denison. And it's just, it's such a such a big but small world. And so those efforts they do add up and they do pay off. And it's just, you know, how long are you willing to withstand the storm and how hard are you wanting to work? So 2020 got the food trailer, tested the market out, even in the midst of COVID and you know, really slow attendance for these outdoor events. We we it was proved, it was proven that that people loved these and people wanted them. You know, having the background in food and beverage that I did, you know, and probably a little ego there were that mixed in there, you know, I wanted, I wanted to have a home base, I wanted a restaurant, I wanted to do the full, the full thing. I don't know if it was more to kind of prove to myself that that that I could do it, but decided to open a full restaurant based around deviled eggs. And, you know, the way I justified it at the time was if I can draw, I have a big following in Omaha at the time I did. If I could draw people in for amazing cocktails and appetizers that maybe wouldn't usually eat a deviled egg, I can also get them to try the deviled eggs. I wanted a reason beyond the deviled eggs to get butts and seats. And uh, and that was the approach that we took. So we started selling it like it was a sushi restaurant. It's like, come get a roll of deviled eggs and have a martini and get an awesome appetizer. And and it, and it it took off. I mean, it did well. We had a lot of fun with a lot of trial and error back at that at that store. I mean, that's where we discovered, you know, the deep deep frying the eggs. That was like a crazy monumental day where we're all looking at each other like, why haven't we been doing this the whole time? And and all these customers are pouring through the door for the deep-fried deviled eggs. You know, we we did wholesaling from that location to a couple restaurants, coffee shops, and then we did wholesale from 2020 to a chain of high V grocery stores. They're not common down here in Texas, no one knows what that is, but did that for about six months and then figured out nationwide shipping from there. You know, we we we learned and perfected our food truck operations from our Omaha location, acquired some of the best employees that are still with me now. I mean, it was just such a such a such a great couple years. It's it's just sometimes in the middle of growing, I guess in the middle of growing the company, like if you think about it at the time, it feels like time's going by slow for someone like me who's really futuristic, and you know, you want so bad to see it be, I don't know, some big company that the whole world knows. Like you're just so determined to make sure that everybody has this thing that you forget to step back and really appreciate what's going on at the time. And and I look back just in the in the short, not even five years, you know, what we've been able to accomplish with the small team that we have has been miraculous. And so it's just uh it's just uh yeah, I get emotional because I I I don't I don't think about it that often until I have an opportunity, like you've given, you know, to really reminisce and talk and and say it all out loud. Just it's amazing. It's amazing.

Brandon Mulnix: 18:40

What's interesting is in your story as you go through it, I remember my first Deviled Egg from the Deviled Egg Company, and it was at a golf outing out in Sioux Center, Iowa. And I just remember the passion of Bruce presenting them to people. I mean, he was like, This is the best. And and I don't know, did he sit at that bar in Omaha, Nebraska those years? I mean, was that where he was hiding? Okay, I just want to make sure because he's just in love with your with the deviled eggs, yeah.

Raechel Van Buskirk: 19:10

He's and he's you know, and I've never truly never met anybody as passionate about the deviled egg as I have as Bruce. Like I've met my match, like we, I mean, when it comes to deviled eggs, that is like I could call him up and be like, I got this idea. And he'd be like, I'm here, uh drop everything, cancel my meetings, we gotta talk deviled eggs. Yeah, you know, Bruce. So Bruce, I met Bruce. He was my very first customer on our grand opening day of November 2nd, 2021, is National Deviled Egg Day. And we opened at the time, so when we first started, we were gonna be kind of a coffee shop until we could get our liquor license, which is gonna take a few months. And so we opened up with coffee and just to go deviled eggs, and the store was just barren. There was nothing in it. I mean, we were all just so little teeny boppers. We had no clue, you know, what the what was in store for us in the next couple of years. But so I opened at 7 a.m. It's still dark outside. It was cold that morning. I mean, it was like 20. I mean, I swear it was probably 20 degrees outside. And boop, here in walks Bruce, first first customer. I'm like, oh, somebody's here. We're so excited. You know, people actually knew we were open. He starts asking me all these questions about deviled eggs and about our operations and how do we make them and how do we peel them and how do we cook them? And I'm like, that's our proprietary like trade. Those are our trade secrets. I'm not gonna share those with this guy. I don't know what this is. And he knew so much about deviled eggs and he done research about us. And I'm like, who is this guy? He wanted to see our kitchen. So and the space we were in was an it was previously a smoothie shop. So the front kind of had like a bar where you'd make smoothies, and then there's a door to the back, and then they would make smoothies and they would wholesale them out the back door, so it was divided up. So our kitchen was private, it had a big wooden door on it. And you know, I, you know, I was very proud of what we had, where we what we had been able to accomplish. And I also was very paranoid at the time, thinking someone was gonna knock us off. And so I thought I didn't know, I didn't know what Bruce wanted, but he was wanting to see my kitchen, and I'm like, well, no, he's like, Well, let's just do a video together for National Devil Bag Day. He's like, I'm in the egg business, and I'm thinking, okay, like egg business, like, do you have a farm? Like, I don't, I don't know. He didn't talk anything about where he comes from, anything like that, which is fine. You know, he wanted to go get a video selfie of us in front of my food trailer, and I was like, sure, I'll celebrate National Devil Egg. Hey, look, we're open, this is great. But I made him walk to the trailer around the whole building, like the big outdoor, like outside our in our complex. I didn't want him to see my kitchen. So I was like, no, no, no, we'll just walk around. And so I'm like in high heels, it's negative, I don't know how many degrees out. And I don't know if Bruce had a coat on. I don't think he did. And I'm we're like, it's the it's a it's kind of an awkward video. I don't know, but he's like, it's National Devil Egg Day, and I'm here with Rachel Van Buskirk with the Deviled Egg Company. And I'm like, okay, and then you know, we then that was kind of it. He got his eggs and and he left. And I remember thinking, that was such an interesting interaction. Like, who is that person? Is he gonna open a deviled egg company? Like, like he has any time to do. I mean, now knowing him and like knowing who he is, I'm like, oh my gosh, so funny. So, you know, that's where I met Bruce. He followed up just a few months later and he invited, you know, our company and the trailer out to cater. I think it was a, I think the first thing was a political event possibly out there at their in Sioux Center, Iowa, or maybe it was a golf tournament. I can't remember which one, but we quickly learned that Bruce, Bruce had a significant impact in in the egg industry. And I remember meeting, you know, you know, and Bruce introduced me to Jim Dean and his wife, Marilyn, and you know, seeing seeing what Center Fresh and Farms was and Versova and like learning about all of this whole world I had never been exposed to. You know, I didn't grow up in ag. My family doesn't farm. I I just didn't know anything. And they were so sweet and so humble and kind and excited to have us there, and you know, really wanted to just encourage me as a small business owner and entrepreneur. And I remember that day, that first day we finished up. I had been the golf course, and I'm with my husband, and I were on our drive home, and I'm just over the moon, excited. I'm like, maybe one day they'll want to partner with us, maybe they'll want to invest in this company. Like, these guys are just the best. They're I I can you imagine like they know everything about eggs. Like, I just I just was like so it was like a schoolgirl. I don't even know. It was, it was just, it was like I'd found my people for the first time since the company started. I was like, these are the kind of people I want to be around. So anyway, that's how I met Bruce. That's how he introduced me, you know, opened the doors to this American egg board, this UEP egg world. And, you know, even early on, there was a lot of support there that I was just not ready for. You know, I was I was too early in business. I couldn't really grasp what was being offered, I think. So yeah, Bruce is Bruce was my connection to to all of that. And and we've met a lot of really amazing people and here five years later speaking at a conference, which for someone who's terrified of public speaking is a full 180 from where we started.

Brandon Mulnix: 24:09

Well, the egg industry is special, and it's not every day that a product like yours gets to rise to the top and get national attention, get the American Egg Board, you know, invests so much in what they do to promote the egg. And here this product that's uh it's got a life. It was I I did some research myself. When did this this whole deviled egg start? It was like the 13th century, is according to Wikipedia. It was called the stuffed egg. Uh Rome, right? Yeah, Rome. And it's like okay, this is crazy that this food has been around and it's just been yeah, it's it's good. You know, grandma's you're putting grandma out of business, is what I'm understanding here. Or you're just giving grandma something else that you know, some other ideas to something she can take off her plate. She can get the she can get the honey ham and then she gets the eggs, and now Shelly needs to make the cranberry, cranberry jam or jelly or whatever that stuff is. But this egg industry special. One thing that you didn't share in your story, but in research and part of your story is you actually were on Shark Tank. Can you tell me tell us about that?

Raechel Van Buskirk: 25:25

Yeah, I can. You know, I am under NDA, so there's quite a bit that I I can't disclose. But yes, I'm one of the very lucky few that not only got a pitch to the sharks, meet the sharks, but you know, be be offered, you know, get multiple offers and actually air. Um, so for those who don't who don't know, there's you know, 40 to I think some years a hundred thousand businesses, I think that might be an overshot, but I've read that that apply to be on Shark Tank. Out of that, you know, they select, I think it's they whittle it down over the course of a few months to about a hundred people that get to pitch. And then out of those hundred that pitch over the course of these two pitch weeks or you know, multiple weeks of pitching, only about 60% of those people air. So your chances are really, really slim. Um, what was really special for us is you know, I had heard plenty of times, you know, since the beginning of, you know, since the start of the company that, you know, this is so unique, you should go on Shark Tank. And my response was always, well, you know, that sounds great. I mean, I would love to, but you know, there's nothing proprietary about it. And I think deep down, you know, I I wasn't, I was nowhere near prepared. I still feel like I wasn't, you know, when we went up there to pitch, how do you prepare for something like that, you know, fully. But I was, I was, you know, I wasn't, I wasn't, I just wasn't ready. And and there was fear that, you know, somebody else who had the infrastructure could see how great this idea is and you know, get to the finish line way quicker than I would have been able to back then. So I was like, oh, I'd say, yeah, well, maybe one day if they reach out to us and they go, everybody would laugh, like, yeah, right, you know, like good luck with that. And um, you know, sure as heck, February of 2024, it's 25, yeah, February of 24, I get this email. The subject line said Shark Tank. And I was sitting in this restaurant, I'm in Denison at our headquarters here on Main Street, but I was out in the main dining area. My mom was sitting down because we did this, it was a full dining, this wasn't an office back then where I'm sitting. But uh, she's sitting down at a table, and I just was gasped. And she looked up at me, like, what happened? And I was like, Shark Tank. And she's like, What do you mean? I'm like, I think I just got an email from Shark Tank. And she's like, It's probably an ad. I'm like, Yeah, no, it's totally probably just some kind of spam. And I click it and I start reading, and it was like, hey, saw your stuff on TikTok. It was clearly like not some mass email that was sent out. And it said, you know, I'd love to set up a call if you're interested in raising funds. You know, I'm a producer on the show, Max Swedlo, where I look this guy up and he's the executive producer. Like, this is the guy. He was traveling or something, and and I get on a phone call with him just a few, a little while later. And of course, my mom's freaking out. I'm freaking out. I call my sister, she's here, and we're all just like huddled around listening to that. I'm you know, I've got it on speakerphone, and my sister's like tears coming out of her eyes, and my mom's crying, and I'm like trying to keep it together because I can't believe this is happening. Because every entrepreneur, whether you want to admit it or not, you wants to be on Shark Tank. That is like the that's the goal. Like, who doesn't want that kind of exposure and that kind of validation and that, you know, all of those the ego side of it, right? Yeah, and so we talked, and and he's like, I was scrolling in the middle of the night, and I saw some video of deviled eggs, and and I know who posted the video. I gotta send her a thank you gift. So just some young girl that popped in and loved deviled eggs and made this cute little reel, and she doesn't even realize the impact she had, you know, on us. It's just amazing. But yeah, so at that point in time, you know, we had some discussions amongst our team and decided that yes, you know, good or bad, whether we get a deal, whether they make us look terrible, it's worth the press. It's worth it. You know, we're at this pivotal moment. We knew we wanted a franchise, it was kind of the kick in the butt that we needed to get it going. That's that's why we moved headquarters to Texas was a larger market, you know, better year-round, just traffic with the weather. And so as soon as we started going through that process, that's when we opened up our second, our our first to go location, our first rendition of that franchise model in McKinney, Texas. The first we opened that July of 24. We ended up filming September of 24. And then we were that season finale, May of 25. So, you know, you film and it all happens, and you got to keep your mouth shut. And I I I'm telling you, I mean, there were times where I thought I dreamt it. Like you, you, you're you just like can't believe that that really happened and and no one knows, and you can't tell people. And it it was just, I mean, it was the whole thing was just a dream come true. And it was it was great.

Brandon Mulnix: 29:57

So that is super. Exciting. I mean, I can only imagine it. I can I can imagine it. It's I I used to watch that show a lot when I was I owned my own business years ago when it was early. And it's like, man, what would what would what's that product that would make it on Shark Tank? That idea, that entrepreneur idea that would just get enough glamour to just make it. And I've I've got one other person in my life that's actually been on Shark Tank with a toy that she made. And that was really cool. You know, it was it was monumental for her. I don't think she got an offer, but at the time it was, it was it's really cool to have that as seen on Shark Tank kind of moment. But it's something that you should be proud of. I mean, to make it, to pitch, and then to get an to get an offer, not one offer, but two.

Raechel Van Buskirk: 30:51

Yeah.

Brandon Mulnix: 30:51

And you can share that, right?

Raechel Van Buskirk: 30:53

Because it's yeah, yeah. So so you know, we we did our pitch and and you know, we most most pitches they range in there between you know 15 minutes and a half hour. You're in there as long as you need to be in the tank to get your point across. You know, they're gonna ask as many questions as they want until they fully understand or you know, whatever. It's it you really truly, for those who do not believe that it's real, it is real. The the negotiations between the sharks and what you and you and your business, 100% real. And then, you know, you got ABC, the show side. But the ABC doesn't, doesn't there's no coaching, there's none of that. Is if either you fall on your face, you fall on your face, good for TV. You do great, good for T. No, I'm kidding. They were really, they were really encouraging, actually. ABC, it was great to work with, work with them. And but yeah, we, you know, I I it went it went by so fast, and you can't, you know, you don't see it for months. And so there was pieces that I thought I remembered a certain way. Alexi, who's my my partner pitched with me, he remembered certain things. And so it was just so we had so much anticipation to see like what it was, what was it gonna look like. But but yeah, we ended up, you know, every shark praised us. Damon even said it, you know, on the show. He says it's the best thing I've ever eaten in 16 years on Shark Tank on the show. And I had forgotten that. So when we saw it on TV, like when they were advertising the show, you know, it showed me like tearing up on a couple clips leading up because we don't know, we don't know what what it's gonna look like. And I thought, what was I crying for? Like, I can't even remember. Like, did we did I? I had no idea. I'm like, oh my gosh, what why? And uh it was something really positive, which was great. So, so yeah, um, hearing that from all of them was the confidence, you know, booster that I needed. That was the validation that I think I was seeking, whether we ended up getting a deal or not. It was like that first, you know, you just you gotta feed these people, this influential, amazing, successful group of people, your food, you know, that's like the the best love. That's like, I don't know, it was it was amazing. It was really amazing. But yeah, so first offer was made by Kevin. It was fair. I mean, they were all fair with their offers with what they bring to the table and stuff. And then, you know, Barbara and Barbara made an offer, and then Mark and Barbara went in, and that's the offer that we accepted on camera. And so um, it was it was a dream, it was a dream come true, and they're all great people, super, super nice, and it was fun.

Brandon Mulnix: 33:21

Well, what I can tell is they're probably buying your passion and your purpose more than anything, because you know, seeing you in person multiple times now, even a couple years ago, last year, this year, at the different events, your passion for your product is amazing.

Speaker 2: 33:40

Oh, thank you.

Brandon Mulnix: 33:41

It's it's well deserved of what you've been able to accomplish for your business. So as you move forward, it's gotta be hard to do what you've done. What kind of toll has that taken on you or your your family or anything like it like that? What have you sacrificed for this?

Raechel Van Buskirk: 34:01

You know, that's another one of those things that you just you don't you don't think about while you're in it. I'm not, I don't, I just don't. You just keep going, you put your head down and you just keep moving forward. I mean, when you step back, it's like all the things we've accomplished, they didn't, they didn't come without sacrifice, they didn't come without their own challenges. You know, from you know, to date, you know, my husband and I have invested $100,000 of our own money that came from, you know, selling our first, the second home that we had to put in the business. You know, we sold a car at one point when we needed cash, we've cashed 401ks in. I mean, bless my husband's heart. You know, he's he's a risk analyst. And his world is so opposite of mine. And I always joke around and say that I'm a helium-filled balloon and he's holding the string. And not only to be a supportive husband and partner, but also to be so risk adverse and then to be just jumping off a cliff every other moment with me and trying, you know, and also having to be my backbone and support when things don't go right. I mean, that's a hard position to be in. And, you know, I try to step, I try to recognize that and and you know, give him the praise he deserves because he's always in the shadows. He's always the one behind the scenes peeling the eggs while he's on meetings, making sure that we have income so that we can pay our bills. You know, it's it's I would say that, you know, there's been the financial sacrifice, time. I've missed every wedding, every baby shower, holidays. I mean, you name it. There's there's not, we are the holiday food product. That is where that that's our time. And so, you know, I missed, I missed a lot of of those moments, you know, and in hopes that in the future I have all the time that I want to do what I want with it when I want to to invest the time. You know, health-wise, I I uh I was diagnosed with actually diagnosed with breast cancer in 2022. So October of 22, I was diagnosed with breast cancer. It was uh just before our one-year anniversary for our first restaurant. And I don't think that the cancer was because of the stress of work. You know, there's a lot of factors and reasons why people get it, and none of us really know exactly why. But you already add the time commitment, the financial stress, and then you you put something like cancer on top of it, it only adds to all of that. So it was like it was, it was a it was a tough, it was a tough year for sure. But we survived, you know, we got through it. You know, I I consider that whole portion of my life, that that piece. It's so weird to think about because when you're in it, man, it's like it's never gonna end. And then all of a sudden I look back and I'm like, that was two years ago. It feels so real. It feels like it was yesterday that I, you know, I put my wig on for the first time and and all that. But what it what it really taught me was like, if you can get through growing a business in that those early phases of startup while fighting cancer and keep a marriage, you know, going, there's nothing you can't do. I think I just really think that that experience early on, you know, getting sick prepared me for some of the future challenges and things that are going to happen, you know, as we grow this company that are out of my hands and out of my control. And it's how do you, how do you keep yourself composed? How do you, you know, remain a good leader? And there may be people within the company that experience those kinds of things, you know, to be able to have that kind of compassion and empathy for others going through that. I I just I do as as much as it sucks and I and I wouldn't wish it on anybody and I wish it wouldn't have happened, it did, and I think that a lot of positive came from it. So that that was, you know, there was a lot of sacrifice made during treatment and during that time where, you know, typically I might have had a little more self-care during that. And instead, it was just nope, put your head down just to get chemo, go to the store and work. I mean, that was that was literally what it was. And the times I couldn't, you know, back to having a supportive partner who who just, you know, he he showed up and he did it. He just ran it, he worked his job and he just did what he had to do to keep keep it going. So it was it was it's crazy to think about, but yeah, here I am, cancer free, been in remission. So I'm I'm super blessed and grateful to be here.

Brandon Mulnix: 38:19

I hadn't heard that portion of your story, and it just amazes me that going through tough things and then going through tough things by choice because you didn't really have a choice on the cancer, yeah. But you had a the ability to choose how tough you wanted your life to be outside of that. Do you ever look at that and say the tough life that you chose was what helped get you through and take your mind away from the tough thing you didn't choose?

Raechel Van Buskirk: 38:52

For sure. Yeah, for sure. Work's always been my escape, you know, even even young. After I found, you know, my niche, I I found this area, you know, in the service industry or whatever it was, where I really shined, like I and it brought me a lot of confidence and security. And so, you know, knowing that I could just work, it always just seemed to fix problems, you know. Just just keep working, just keep working harder, just keep going. And and opportunities just presented themselves over the years, and and you look back and it's like you just don't stop, you just keep keep going and you'll get through it. And yeah, I think that it was, I think it was an escape. I think it was partially therapy, you know. I I don't know, but but it's how I dealt with it.

Brandon Mulnix: 39:37

So when it comes to the egg industry, your product is a result of a lot of hard work by a lot of people. I I'm always proud of our industry and how much work goes into the product of making an egg. Everything that it takes. It starts well before the chicken. I mean, it starts with the feed, it starts with the housing, it starts with the building, it starts with the hard work of the farmer, the dedication, and all of that typically goes pretty it's unnoticed. Eggs really, you know, eggs are just kind of a commodity at sometimes, but you've actually made a commodity so much like a focus. Has that reality hit like where everything that goes into making the product that you get to deliver, where your I guess where your role is in the in the yeah, you know, I don't know.

Raechel Van Buskirk: 40:30

I don't know if it's really, you know, it not until I was at this conference did I really think about or realize the level or the impact that we could potentially have, you know, in the industry. It's you know, making eggs cool again, you know, making eating eggs for dinner. You know, how do you how do you innovate this product so that you know people are consuming more eggs? That's the point, right? That's we're around all these people, they just want to promote the consumption of eggs. And so I hadn't really thought, you know, I I love to create and I like to feed people these eggs, but I it didn't really sink in until we went to this conference and you know, discussing all these ideas with Alexi. And then, like, you know, the more stores we open and if we franchise and if we're able to, you know, beyond shipping, if we can get back into wholesaling in it, it's like you start doing the math and thinking what kind of a positive impact you're gonna have, you know, on the industry. And the support that's there is just really, really unique. Getting to learn more about that process and really what goes into it and and the devastation that it's you know that the egg industry experiences every time bird flu hits and you know, how much is being done, how much research is being done, and and how the industry is, you know, attacking that, how how they're gonna mitigate that in the future. I mean, we heard a lot about eggs and GLP1s. I mean, there's just there's so many things that you don't think about. And I'm like, that's a huge huge thing, and that is on the rise, and there's a lot of people taking these drugs. And we do have this really cool, you know, tasty, high protein product that I mean, it's just a natural, it's hitting me. That's the answer, I guess. I I've just just now starting to realize, you know, what what an impact we we really could make. And that's so exciting. It's just so cool.

Brandon Mulnix: 42:19

I've taken the egg for granted sometimes, even though that's the product industry that I'm in. I, you know, I really love the farmers. I love being able to provide for you know good housing or good equipment and good automation for their their farms. I see you and I see what you're you're you're doing for your community and and just bringing access to food that I really enjoy that nobody else, nobody else has done in in this way. And you just think, you know, there's no this is a this is something that just continues to grow and more more ideas out of this. So let's turn and speak to this growing industry of leaders in our industry. That's what this podcast is about. It's for the leaders. Do you have any advice if for any of them that may have an entrepreneurial itch or something, some idea that they've just been just been sitting on for years? And just what advice do you have for them?

Raechel Van Buskirk: 43:17

Man, first off, well, I think the the biggest one, you know, and and I I love getting this question asked when I'm with Alexi, the one who I spoke with, because she her background, she's in she's an angel investor, she's been super supportive in the startup community in Nebraska. She's got her corporate background, she just she sees she can objectively see it and and she knows what it's gonna take to get you from you know one to 10 to 20 or whatever that is. I say that, and and it and I know that there's there's paths to success no matter what would have happened, but I don't know that I would have gotten there if it hadn't been for people like Alexi. I have a lot of really amazing, influential people that have just kind of accumulated along the way. Most of the time, I was I was too naive or just oblivious to to the impact that they may have or the value that they might bring because I just didn't know. You know, I just have been learning so much along the way. So, first piece of advice is you do not know what you don't know, and there's so much you don't know. If somebody is willing to give you advice, take it. Like don't don't trip. Like if they they've got a pathway that's you know gonna help you avoid some of those pitfalls, like do it. Like let let the people who have done it help, you know, but also don't be so scared of tripping and falling and failing that you never start because it's not gonna be perfect. I've had all kinds of, I mean, all kinds of failures, lots and lots of things, not just recipe failures, but I mean whole locations that you open up a store and you're like, well, this probably wasn't a good idea, you know, because you you no one has a crystal ball and you and no one's done this before. There's been people that have opened food and beverage establishments, and there's people who farm eggs, but this is this is new. And so, you know, you got to give yourself grace. Alexi likes to say, if you're gonna fail, just fail fast, just get over it and move on. You know, don't sit there and dwell upon what you should have or could have or whatever done. Just do it, suck it up, and move on. If this is the life life that you want and you're willing to continue on, you know, you can't beat yourself up for it, you just gotta keep going. And so, yeah, it's it's who you surround yourself, who not how, fail fast and trust quickly. That is something I've really struggled with until recently. You know, we're bringing on new people all the time. If you have somebody, if you put somebody in a position to do their job, let them do it. Trust that they're going to do it, let them do it. Because coddling or micromanaging them along the way, to ultimately have them either succeed or fail is only exhausting you, right? And so that's something that's been really hard is to let go of some of these areas that I am not the best at. You know, I I'm not, I shouldn't be doing some of these jobs. You know, let somebody who really enjoys it uh do them. So I guess those are the the three three big pieces I would I would say. There's a million things.

Brandon Mulnix: 46:26

That is great advice. That is great advice. I love the fail fast mentality because too many, too many people live in the mantra of my failures are going to be permanent. Yeah, and in business, they're not really permanent. I think you can fail in business and get right back up. I know I did. This is one of the things that many people don't know is I actually was in a photo, I owned a photography studio 2009. I was shooting 52 weddings a year, had all kinds of income coming in, and bought a building, paid lots of money in marketing, and 2009 happened. And every every laid-off person in my community became a wedding photographer, senior portrait taker, all of these things. And what I learned is I went bankrupt. But it was the best education I could have gotten because I know I tried and I failed, and I ended up rebuilding the business, keeping the name, keeping the brand, which is a lot of people just close and walk away to the point I could actually sell it. I end up selling that business after I took it through bankruptcy and back. And I realized that there aren't too many problems in business that money can't solve.

Raechel Van Buskirk: 47:41

Bingo.

Brandon Mulnix: 47:42

Because you can you can hire somebody to do something and that takes money. You can not do it all yourself because you're gonna kill yourself doing it, or risk your marriage, or do everything that a lot of the mistakes that I went through in business. But what it was is there's nothing permanent, and that's actually helped me fail faster because I want to try. It yeah, it didn't work that time. It actually did work, I just had the hard hard learning curve of it. But it was if I I don't know where I'd be if I didn't try. Yeah, I never I wouldn't have started this podcast if I probably hadn't failed back then. Yeah, because I actually did a video blog thing on a little video recorder thing back years ago, and I found some of those old videos recently doing a Google search. I'm like, that's right, I did those, I totally forgot I'd done those. But the idea was it's okay to fail, and but you got to try. And I I'm already thinking about like an innovation or two for you as you try to process those eggs. I'm like, there's gotta be a machine to help you with that.

Speaker 2: 48:41

I want to hear about them.

Brandon Mulnix: 48:44

Again, I would be searching, and that's just my brain going because I really love your passion. I love the fact that you're like you, you're very clear, you're very aware of yourself when it comes to you know bull straight ahead, your good sales when you're passionate. All those things have come through, and just you know, the time I've gotten to see you. So what's next, Rachel, for you and for the Devil Day Company?

Raechel Van Buskirk: 49:08

Well, we are in the build out, finished. We're getting close, actually. We're about six, six, seven weeks out from our fourth location near, it's in uh Capel, Texas. So it's Dallas County. So we're technically right near Dallas. Um, this is the second rendition of the franchise model. So the first model we tried in Rockwell and in McKinney. They're very small. They just do deviled eggs, egg salads, open face bagel, egg salad bagels. Well, we thought, okay, back to the point of how do we make eggs breakfast, lunch, and dinner? How do we innovate this product? I mean, how do we use all these toppings? How do we keep customers ordering? How do we make this a meal? You know, like deviled eggs are still a side. They're still, we're still having a hard time sell selling this six-pack as a as lunch, right? And there's a lot of labor wrapped up in them. You know, it's it's a premium product. We we charge, we charge more than most people would expect for a deviled egg because of the labor that goes into it. We use a good quality product, great toppings, anyway. So we wanted something that's a little more affordable, maybe a little more filling. And so, you know, this new location is going to be a hybrid of what we very first started with when I told you that coffee shop, right? So we actually team already knows how to run coffee and all that, which is, you know, a business in itself. So we're able to take that piece of knowledge from five years ago, combine that with our amazing deviled eggs and egg salads and bagels, but we're also adding bowls. So we're doing a protein bowl. And those think, I mean, it's it's, and we've realized that people are there for the show. We are our our first two franchises, that those first two stores of that first rendition. We wanted to keep the way we build and the way we'd set up our prep tables more proprietary, which to us made sense at first. But the reality was is, you know, people aren't doing this because it's so labor intensive. It's not because they don't know how. And every time people would order, they would be peeking around the counter to see our prep table. And I thought, you know what, let's give them a show. This is this is backwards. They want to see us make them. So this new model has, you know, that similar Chipotle line with the sneeze guard all the way down. And so um, not only do you get to watch your doubled eggs and your egg salads get made to order, which is just fun to watch in general. Um, we're also gonna be making those bowls to order just like you would give it like a Chipotle. So instead of everything being cold, we're actually gonna serve some bowls hot with hot, you know, hot egg whites instead of rice. And so it'll be a really high protein, really low calorie. You know, we have we have eight, eight different renditions of bowls that you can choose from. You can also build your own bowl or you can modify the bowls that we've offered. So, an example of one of our bowls would be our, let's see, uh, we have a chicken avocado BLT bowl. And it's got under 500 calories, 66 grams of protein. I mean, it's it weighs over a pound, literally. Like it's it's a massive filling amount of food that most people can probably break into two meals. And we're able to sell that for $14, you know, and and it's high quality, good protein, nothing fried. So that's just one example of you know all the flavors of bowls we're gonna be offering. There's, of course, there's a Nashville hot chicken that's got the crispy chicken, and then we've got a poke bowl, and that's gonna have crab and avocado. And so, you know, there's gonna be a huge variety for people to choose from, but still keeping it egg-centric, literally. So we're so excited. I think it's gonna be a huge hit, and we can't wait to test it out here this this December.

Brandon Mulnix: 52:35

I am so excited to get back to Dallas. I usually get down there at least once a once a year, and I know where I'm stopping this next time. But you guys have figured out the shipping because on your website you can order order product. What can you order off your website?

Raechel Van Buskirk: 52:52

So you can order most of our flavors. So we ship, we do ship nationwide, we've shipped as far as Alaska. We and shipping, we actually got it all ready and teed up to go back in 2022. It was right during my diagnosis. And so we were like, that was which is still it was fine. It just we just took a little bit of a, you know, we turned off the road for a minute and we got back on it. But a lot of that legwork had been done. So when we had this amazing opportunity with Shark Tank and we're gonna get national exposure, it was like, thank God we did all that back then. You know, all of those, you know, little things that felt like failures here and there because it never really took off. It's like, oh no, we did this for a reason, and now we have this platform to use all this on. I mean, like so serendipitous. But shipping. So shipping's come a long way from when we first started, but now we ship kits. So what it'll come with is a you'll get to go packaging with egg whites already halved perfectly pristine and clean and cold. Um, you'll get us in six packs sealed with like a like a vacuum sealed six pack of whites. You get all the different yolk-flavored fillings with piping tips, all of the different toppings, and then really cute step-by-step instructions on how you put them together. All you need is a pair of scissors. We ship them overnight or second-day air, depending on the time of the year. So they'll arrive with ice packs, simply transport them into your fridge. And then whenever you're ready to make them, you fill them, you pipe them, top them, you can store them or pipe them, top them and serve them. It's uh it's a really fun, you know, family entertaining night, I guess. I mean, my my niece and nephew, they've they've done it a bunch of times and they really enjoy putting them together and they turn out beautiful and you get deviled egg company deviled eggs in your home. You can get them for the holidays. We ship all of our deviled egg flavors and deviled egg salads and different different types of kits too. So you can get up to 18 two-ounce containers, all different flavored egg salads shipped right to your door. So you can sample all of them before you commit to maybe what you want to order for the holidays. So you can taste test them. They're they're a great gift. I mean, we just had an order. I was gonna put something on social media about it. We just had an order of someone that mailed these deviled eggs to their friend who had lost their grandmother. And it was like, we're thinking of you, you know, they had some sweet, really like sentimental, like egg, egg puns in there. And was just like, you know, we we know you love this. We hope that it can brighten your day and you know, maybe even crack a smile. Like it just, it's just really sweet, you know, the kind of thing it's just such a nostalgic thing, you know, and it's not sweets that are bad for you, it's something relatively healthy too, you know. And and to just be able to bring that warm like feeling to somebody, it's just a it's just a really, really cool thing. We're we're excited that people are finding us.

Brandon Mulnix: 55:32

Well, I know what I'm bringing to Thanksgiving this year. So that's unquestionably. I know I better, I better get my order in. So, Rachel, any last advice for the listeners or leadership advice, or just anything you want to say?

Raechel Van Buskirk: 55:50

Something I've I've always said and truly felt was that your employees and your team is the most valuable asset that you will ever have. And lean on them, trust them, and just be the kind of leader that you would want to be led by. You know, think of think of all the people that motivated you to be one way or or the other side of the fence, you know, in your experience working for other people and and try to emulate what what you would want the next leaders to to be.

Brandon Mulnix: 56:20

That's great advice. That's great advice. It doesn't need to be a lot of words. Yeah, it's actually very, very powerful. And listeners, I am so appreciative of Rachel joining us today and just sharing her story, sharing some of the the hard details of life and how she's overcome it. And we're so thankful that she's she's doing it. She's actually representing the egg industry really well on the front lines, providing healthy foods into a space that sorry, it's easy to pick a you know unhealthy breakfast product, but man, we've got some amazing, amazing deviled eggs. And I know my favorite is Crab Rangoon. I've had it a few times. It's my go-to when I get to the events that I get to eat these at. So, listeners, if you want more information, you can check out deviledegcompany.com. Search, find the YouTube. I'll have the YouTube video of Shark Tank in the in the show notes as well as contact information for Rachel. But thank you again, Rachel, for being here.

Raechel Van Buskirk: 57:23

Yeah, thank you so much for having me. I really appreciate the opportunity.

Brandon Mulnix: 57:26

Thank you. And also, listeners, I can't go without thinking Prism Controls. Without Prism Controls, this podcast wouldn't be possible. As I've learned the last couple of weeks, just hearing from the listeners across at different events, that this show is really important to the industry. And I can't ask you enough to share this with other people. The amount of information that we've been able to provide is only possible because of Prism Controls allowing me to do this. And also just the you as listeners sharing this with others. So please support Prism Controls in whatever way if possible. Look them up online, PrismControls.com, and share this with others. So that way, one, people know that they don't have to prepare devil eggs for Thanksgiving this year. And also that there are people like Rachel starting businesses, and you too could be like Rachel and have an idea that you've been boiling for years finally come to fruition and become a product in the industry. So have a great day.