Erica Bell on the Secret Sauce Behind Great Pizza—and Even Better Culture

In this episode of Pursue Vegas, we sit down with Erica Bell, the powerhouse GM behind Double Zero Pie, a Neo Neapolitan pizzeria tucked inside Las Vegas’s Chinatown and quickly becoming one of the city’s culinary crown jewels.

Erica’s journey—from Albuquerque to San Francisco to the Vegas food scene—has been built on one core belief: “When you start with the person, everything else falls in place.”

At Double Zero, it’s not just about pizza. It’s about emotional intelligence, mentorship, and building a team that actually gives a damn. Erica, alongside chef Michael Vakneen and Joshua Goss, has helped shape a restaurant known not only for fermented dough and international ingredients, but for culture and care.

“Neo Neapolitan pizza stems from Naples. When it came to the States, it got tweaked. Here at Double Zero, we care about quality.”

We talk about what it takes to build something great in a city of trends—how showing up consistently, supporting your team, and knowing when to ask for help creates longevity.

“If you feel insecure and can't find the words, lean on someone to help you bring that forward.”

Now preparing for the Pizza Expo, Erica shares how she’s stepping into the spotlight with the World Pizza Champions and why she believes collaboration will always beat competition.

“We stand out together because we can’t do things by ourselves.”

Whether you’re in the hospitality industry or just hungry for a better way to lead, this episode will feed your soul—and maybe your pizza cravings too.

Key Takeaways:

• Neo Neapolitan pizza is a blend of science, tradition, and bold reinvention.
• Emotional intelligence and mentorship are vital in building lasting business culture.
• Hospitality is about care—what you do and how you do it.
• Las Vegas’s food scene is thriving through collaboration, not competition.
• When you love what you do, it shows up on the plate and in the team.

Resources:

• Double Zero Pie and Pub Instagram
• Erica Bell on Instagram
• Vegas Test Kitchen
• Ferguson's Downtown
• Pizza Expo

Thanks for tuning in to The Pursue Vegas Podcast!

Transcript

0:00:02 - (Dave Burlin): The idea of Pursue Vegas was to really highlight the local people that really make Vegas Vegas.

0:00:08 - (Tawni Nguyen): I love that aspect of how these visionaries are actually bringing people together.

0:00:13 - (Dave Burlin): When we hit record, our responsibility is to connect the people of our city so we can show the world who we really are. Welcome back to the Pursue Vegas podcast. I'm your host, Dave Berlin.

0:00:24 - (Tawni Nguyen): And I'm your co host, Tahny Nguyen.

0:00:25 - (Dave Burlin): And you already know I'm gonna say it. We are absolutely excited. But this is a different level of excited because not only do we have one of my favorite people in the city of Las Vegas here, who's now mine, but she's here to be on the podcast. And we're gonna talk about pizza.

0:00:46 - (Erica Bell): Oh, my gosh. Pizza.

0:00:47 - (Dave Burlin): Among other things. But we're gonna talk about a lot of pizza. We're gonna talk a little bit about pizza.

0:00:52 - (Erica Bell): We're gonna talk about pizza all the time.

0:00:55 - (Tawni Nguyen): This better be some good welcome pizza man.

0:00:59 - (Dave Burlin): We have Erica. We're gonna say stunt double to the chef, but you are the chef. And among everything, you're like the gm. You're the make sure everything. Double Zero Pie. When Michael is not here, but Erica Bell, welcome to the show. Tell us all about you, what you're excited about. Go off.

0:01:19 - (Erica Bell): Oh, my gosh. Double Zero Pie pub is a Chef Michael Vakneen restaurant. I wouldn't take credit for the chef, by the way. I'll pause right there. Joshua Goss, he's my lead pizza olo. He's like our chef in training. But it is truly the three of us that are trying to dominate the Neo Neapolitan scene over in Chinatown. If you haven't been to Double zero, get your butt down there. It's delicious. I literally eat pizza every day, and I'm not complaining. And I actually don't gain any weight because it's that good. It is so good.

0:01:48 - (Erica Bell): And then when I'm not at the shop, I still crave pizza. And I'm like, I really wanna New York slice, but maybe I'll just go to work and eat.

0:01:56 - (Tawni Nguyen): So what's so good about this? For a virgin that's never stepped foot into a double zero, like, walk me through that process.

0:02:02 - (Erica Bell): So double zero is the one and only concept in the world, but we do it. Neo Neapolitan pizza. And what that is, it stems from Naples. Like Nepali pizza is Neapolitan. When it came to the States, they had a. They tweaked it a little bit because they weren't, you know, there's different recipes different styles of doing it that make it, like, original, but when you bring it anywhere else, it's Neo Neapolitan.

0:02:29 - (Erica Bell): We care about quality of product, fermentation process of the dough, which makes you feel good when you eat it. Not heavy, gassy, not uncomfortable. We're using the best cheese products from California, best olive oil from California. Excuse me. We get our pepperoni from Chicago. It's dry aged pepperoni, like micro greens. I mean, we're really just trying to hit the highest caliber of really good food products that you should have on a pizza.

0:03:00 - (Tawni Nguyen): Yeah.

0:03:00 - (Erica Bell): Chef Michael is the most talented chef I've worked with to date. And his work ethic and his creative brain is just impressive. And so everything on that menu is really honing in on him and what he cares about. But also, we have, like, really cool Asian flavors that kind of combine into traditional Italian food or Neapolitan pizza that make us really unique and special. In our first year of business, we won.

0:03:30 - (Erica Bell): We were placed in the 50 top best restaurants. Best 50 top best pizza restaurants in.

0:03:36 - (Dave Burlin): The United States in their first year.

0:03:38 - (Erica Bell): Yep, in our first year.

0:03:39 - (Dave Burlin): Yeah.

0:03:40 - (Tawni Nguyen): I'm a super fan, first and foremost.

0:03:41 - (Dave Burlin): I've taken all of my girlfriends and ex girlfriends to double zero pie.

0:03:45 - (Tawni Nguyen): Is that where you have your breakups?

0:03:47 - (Erica Bell): That's like, it's not you.

0:03:48 - (Dave Burlin): And that's where we have our first date. And that's also where we break up.

0:03:53 - (Tawni Nguyen): He's promising him cry there a lot of times.

0:03:54 - (Erica Bell): Huh? I mean, you know, I won't dive into that, but, like, there's lots of hugs, you know what I mean?

0:04:01 - (Dave Burlin): Sorry to all my ex girlfriends who.

0:04:03 - (Tawni Nguyen): Just came to the show to unpack that and, like, the freshest ingredients. Because right before this, we were talking about the TikTok that you mentioned that is still sitting on the top of my mind. It's kind of like, why do Americans eat? Like, we have free health care and pizza, I think generally just get such a bad reputation because they think it's all. And it's all, like, bad for you, but it's just how the quality of the ingredients is sourced.

0:04:25 - (Erica Bell): Right.

0:04:26 - (Tawni Nguyen): So that's why it's so expensive in your. In your belly. And just the microbiome and the gluten, all of the structure. So when you mentioned that the fermentation process, like, I started geeking out because one of my goal this year is to make one fucking sourdough bread.

0:04:39 - (Erica Bell): Just the one? Yeah.

0:04:41 - (Tawni Nguyen): Like, come over, please.

0:04:43 - (Dave Burlin): You gotta talk to Ikram. She makes it at her house all the time.

0:04:46 - (Erica Bell): There you go.

0:04:46 - (Tawni Nguyen): Well, I'm.

0:04:47 - (Dave Burlin): I'm kind of friend of the show.

0:04:48 - (Tawni Nguyen): Ikram. I'm gonna make you. I'm gonna make him eat it.

0:04:53 - (Erica Bell): Let's follow off site show.

0:04:55 - (Dave Burlin): Right there. That was actually a job. Like back in the day, there was somebody that would eat food for the king to make sure that the king wasn't being poisoned.

0:05:02 - (Erica Bell): Yeah, yeah, I heard about that.

0:05:03 - (Dave Burlin): What is it? The cup? Is that what their name is? That's probably.

0:05:05 - (Tawni Nguyen): It's not the Jester. Oh, no, that's the.

0:05:08 - (Erica Bell): His other joke too. Yeah.

0:05:11 - (Tawni Nguyen): So tell me more about your side gig.

0:05:15 - (Dave Burlin): Which one?

0:05:16 - (Tawni Nguyen): There's so much more that we don't know about.

0:05:17 - (Dave Burlin): Okay. Before we dive too crazy into the fermentation process, so let's talk about you. Because this isn't your first gig, right? You've done lots of different concepts and stuff here. How long have you been in Vegas? Tell us your story. Like where. What got you to where you are today?

0:05:38 - (Erica Bell): Okay. I was born and raised in Albuquerque, Mexico. When I turned 18, I moved to San Francisco. When I got to San Francisco, I got into the medical field and then photography, became a band manager, photographer. We traveled to Asia. So I thought I was gonna be. I wanted to be a rock star.

0:05:54 - (Dave Burlin): You are a rock star.

0:05:55 - (Erica Bell): Well, you know, just not, you know, instrumental or vocal. I was just like, let me just take six.

0:06:00 - (Tawni Nguyen): You didn't get those Asian genes, right?

0:06:01 - (Dave Burlin): You are the groupie.

0:06:02 - (Erica Bell): Then I'll kill it at some karaoke with my mom.

0:06:06 - (Tawni Nguyen): Nice.

0:06:07 - (Erica Bell): And then, you know, the culinary scene in San Francisco is amazing. And I totally was. I was just an early punk in my 20s and I never capitalized on it.

0:06:16 - (Dave Burlin): Oh, no.

0:06:16 - (Erica Bell): I moved to Vegas, made some friends that were doing all sorts of culinary events. Then that's when I tapped into.

0:06:25 - (Dave Burlin): So when did you come to Vegas?

0:06:27 - (Erica Bell): 2014.

0:06:27 - (Dave Burlin): Okay, gotcha.

0:06:29 - (Tawni Nguyen): Welcome to a decade.

0:06:31 - (Erica Bell): I know, right? Crazy. Wow.

0:06:34 - (Tawni Nguyen): I wish I had a song for you. I'm sorry, but I didn't get that part of the genetics either.

0:06:38 - (Erica Bell): Q Don't stop believing Please represent all of us.

0:06:42 - (Tawni Nguyen): I failed at those genetics.

0:06:44 - (Dave Burlin): Just a small town girl.

0:06:47 - (Erica Bell): When I got into Vegas and I made my friend group, they were all doing events around culinary. So from that I volunteered. I ended up working for First Friday running the food trucks and kind of like helping do production there. I stayed there for five years and then I landlocked myself to Ferguson's downtown under Tony Hsieh and Jen Toller, who built and developed that whole entire city block. Started there as a volunteer, moved up to Event coordinator.

0:07:15 - (Erica Bell): Ultimately, GM helped open up a bunch of those different restaurants. Interesting. And learned a lot of stuff. Jolene Menina opened up Vegas Test Kitchen. And so that was because of COVID bringing on all these really talented chefs on and off the strip to give them a home so we could try to, like, make money again in that industry. Because it all shut down. Right. And then from there, I landed at 00 Pie Pub. Going into my second year with that restaurant. And that's really it in a quick.

0:07:48 - (Dave Burlin): Snippet, but, yeah, that is quick. Now, I don't know if we've ever had the conversation about Tony Hsieh. No, we have not. That's the whole reason why I'm here. I moved here because I read Tony's book. And that's what inspired me to. We came and visited. We came and visited. We went. Yeah, we went to EDC 2015. We talked about this a little bit. But I guess I didn't know the depth of, like, how much stuff you actually did with him because I knew about Fergusons, which. Ferguson's is great.

0:08:17 - (Dave Burlin): It's been interesting to see that. That whole area kind of change and evolve. But now what are you excited about? I mean, you just hit. You're on your second year with double zero Pie. What are you pumped about? Like, because you've not only. I mean, you got the award. That's great. And it's, by the way, just if you haven't been, just go. It's literally like there's. I show people pictures of food all the time, but when people talk about pizza, I'm like, oh, my gosh, have you been? And I show people pictures, and they're.

0:08:45 - (Erica Bell): Like, where is this?

0:08:47 - (Dave Burlin): So where are you located at? And then what are you excited about this year? For things to come.

0:08:53 - (Erica Bell): We are in the same shopping center as Golan Tiki. It's the best, like, landmark where people go, oh, I know where you're at. Shopping center with bad parking. That's us. It's worth the fight. Fight for the parking spot special.

0:09:05 - (Tawni Nguyen): Shanghai's.

0:09:06 - (Dave Burlin): Yeah. Just a side note, and this is a little aside. If you park in the back of the building behind that, it's worth the half block walk. And you'll get your steps in so you can step it off whenever. You eat all the incredible pizza too. But back over by. What is it? J Bar golf, There's a whole empty park. Now I'm just gonna ruin it for myself, too.

0:09:26 - (Erica Bell): Big save. No, it's good.

0:09:28 - (Dave Burlin): Do it.

0:09:29 - (Erica Bell): Come to the restaurant.

0:09:30 - (Dave Burlin): Yeah, whatever. It Takes Uber your way there. It's worth it. Come to my house. We'll walk down. I live in the alley behind.

0:09:37 - (Tawni Nguyen): It's kinda like I just think of that meme. It's like we ride at dawn and walk in the back. I don't know why that came to my head.

0:09:43 - (Erica Bell): We should do that for ad anyway.

0:09:47 - (Dave Burlin): Oh, I have all the ads in my brain for how we could shoot just all the viral content.

0:09:56 - (Erica Bell): Yeah. The restaurant is off Spring Mountain Valley View, right next to J Karaoke, Golden Tiki J. What's the golf spot? The new golf spot?

0:10:07 - (Dave Burlin): Yeah. J Bar. Golf J Bar.

0:10:09 - (Erica Bell): Sorry, my bad.

0:10:09 - (Tawni Nguyen): There's a user right over there.

0:10:11 - (Dave Burlin): Yeah. Moss, por favoris. Right around the corner. I don't know if we could say that.

0:10:14 - (Tawni Nguyen): I got a massage, like, right down the street from there.

0:10:17 - (Dave Burlin): Yeah, you did. Yeah, she got two massages.

0:10:19 - (Erica Bell): I mean, it's only 11:30.

0:10:22 - (Tawni Nguyen): Is this for Pursuit Vegas after they.

0:10:24 - (Dave Burlin): Don'T know what time it is. When we recorded this podcast, it's 11:30pm.

0:10:29 - (Erica Bell): Let'S get into that.

0:10:30 - (Tawni Nguyen): We're breaking the time space continuum.

0:10:35 - (Erica Bell): My goals for this year, just continue to operate, grow this team, educate them, make our hospitality stronger. You know, we really want to get acknowledged by James Beard. We really want to get acknowledged by Best of Las Vegas. We really want all those kind of accolades because we deserve it. And we are such a special space with, again, really high quality food that it's important for Chef Michael. I think this is a project of his that's very, very special and unique because he has truly Pizza and Dana Point.

0:11:12 - (Erica Bell): They're growing and expanding, and it's beautiful down there. He started Pop Up Pizza. That's at the plaza.

0:11:19 - (Dave Burlin): I always forget about that one.

0:11:20 - (Erica Bell): Yeah. I mean, I think that was his first thing in Vegas. I could stand beast. I could be wrong.

0:11:27 - (Dave Burlin): I think you're right. I do think you're right. And I almost forgot about that because I was gonna say, oh, this is his first one in Vegas, but this is his, like.

0:11:33 - (Erica Bell): Yeah, I mean, Chef Michael Bagnead restaurant. It's very cool. And he gets to flex. You know what I mean? So for us, it's. Our sales are up from last year. Like, everything's trending really well. When you're in your second year of business, it's still hard. You know what I mean? Like, I'm an overachiever, so I want high numbers now. And all of my executive, like, my leadership team, they're just like, you're doing great. You're doing great. It's Gonna take time. And I'm like, I want it now.

0:11:57 - (Erica Bell): Give it to me now.

0:11:58 - (Dave Burlin): Yeah.

0:11:58 - (Tawni Nguyen): No, and it's great because, you know, we have a friend of the show, Josh, and we lean into the conversations in the whole restaurant space before, on the first five years, being in business in a city that's so highly saturated, and there's new restaurants that pop up and come in and think that they can use a concept and just really lean into like social media marketing and all of the trends and the, you know, the flash, and then they don't have a sustainable around them to build trust with, you know, the consumers and just the people that come into this town, the locals especially.

0:12:28 - (Tawni Nguyen): That's what our show is kind of about. It's kind of like, where do locals go? Where do people play here? Which is like, where our dollars going.

0:12:35 - (Erica Bell): It's so important.

0:12:36 - (Tawni Nguyen): And for, for. For me, like, I love talking to a good integrator. And for you as being an operator, and you mentioned something earlier, is you want to lean into mentoring and building community around that space and really being like a leader in that space.

0:12:50 - (Erica Bell): Yeah.

0:12:51 - (Dave Burlin): Well, I'm gonna throw this in there because, Erica, you're incredible, but in a sense, you're also a descendant of incredible leadership. And I'll say that because I know something that a lot of people don't know. And people think I'm crazy when I start bringing this up. Michael, Chef Michael, he's part of the World Pizza Champions.

0:13:11 - (Erica Bell): Oh, my gosh. Yeah.

0:13:12 - (Dave Burlin): And that opens up a whole world when we start talking about there's a world beyond pizza that most people don't. And it's kind of one of those things. It doesn't do anybody any favors. That Pizza Expo is closed to people actually in the industry. It's not a fanfare. It's not like, oh, I love pizza. I get to go. No, you don't. It's only open to people that are in the industry. And inside of the whole industry of the world of pizza, there's a very hand selected group of people called the World Pizza Champions.

0:13:44 - (Dave Burlin): And I know this one of my good friends who I work with on lots of projects. He was the president of the World Pizza Champions, Mike Bausch. You hosted last year at Pizza Expo, or rather, yeah, 2024 Pizza Expo. You hosted all the World Pizza Champions at your restaurant. But this is the caveat to World Pizza Champions. It's not only people that compete on a global level, and you don't necessarily have to win. It's not that level of champion. Like, a lot of those people have won, and a lot of those people continue to win year after year.

0:14:17 - (Dave Burlin): But it's also people that aren't assholes in the industry. It's people that don't have an ego. And in that industry, there are a lot of people that do have an ego. They don't want to help anybody. They look at everybody as competition. They look at, this is my secret. I'm not sharing this with anybody. But then you have about 80, I think about 80 world pizza champions that have all been hand selected. They've been watched by former World Pizza champions year after year.

0:14:42 - (Dave Burlin): And then it's an elite group of business operators that come together to support each other, to grow the industry. And they also raise an f ton of money for stuff like Make a Wish foundation when they broke the world record for the world's largest pizza party in Oklahoma. While they were there, they actually, at Mike's Restaurant, Mike Bausch's restaurant, they did all the footage, they took all the video, photo and all that stuff, and they created the Pursuit of Pizza Cookbook. And then a year later.

0:15:14 - (Dave Burlin): Yep, it's right there. Friend of the show. A year later at Pizza Expo last year, they actually released that book and they raised like another $50,000 for make a Wish. So you come from that heritage of working for somebody who is not just incredible restaurant operator, but part of an elite group of people. Can you hit on that and about where you guys are taking all of that stuff this year?

0:15:39 - (Erica Bell): I was raised and Michael and I lived in downtown or near downtown for a while. I live in the Southwest now. But my mentors. Mentorship is the most important thing. Number one, my mentors taught me collaboration over competition. Okay? Community is everything, right? Because those are your regulars. Those are your people that you can rely on. Those are the ones that show up for you when you do your special event or show up for you when you have a slow week. Whatever your business is, it doesn't have to just be food, right?

0:16:09 - (Erica Bell): And Michael, you know, he's got all sorts of mentors too. And it's truly. And he's a consultant. He teaches. He helps people build their businesses. He helps bring in recipes. He does all these things. He's a super talented guy and he's the most humble guy ever. And I've always had a surrounding of people like this in my Vegas life. Okay? Vegas is such a unique city because it's blowing up. It's the hustle and bustle, it's money, it's the strip, it's all these celebrity chefs.

0:16:40 - (Dave Burlin): It's all the distractions.

0:16:42 - (Erica Bell): Yep. And then you have your off the strip community that realize we have the biggest competition. So how do we. How do we stand out? You stand out together. Right? And to your point, some people are not gonna support. They're not gonna share. They're gonna keep it close to the chest. Good for you. They've never been exposed to someone coming and being like, I really like what you're doing. I'm doing the same thing.

0:17:08 - (Erica Bell): Let's collaborate. Collaboration is everything. We can't do things by ourselves. We just can't. We weren't designed to do that. We're human beings. We need nurturement. We need friends. We need people to call us out when we're not on our path. People to help us get on our path, people to help build a path. You know what I mean? Like, these are all really important things. And I hone that in from my mentors. I have multiple mentors. Chef Brian Howard, of course, Chef Michael.

0:17:42 - (Erica Bell): All of my executives in that love group, friends in California, Miriam at Yums and pdx. Like, I consult her, she consults me. Like, you have to cheerlead for each other. You know what I mean? And it's really, truly the most important thing, and that's what I try to bring to the table for my team is just, like, it's not front of house versus back of house. This is one team. If we mess something up in the kitchen, we don't have it for surface. It affects everybody. Right.

0:18:13 - (Erica Bell): And that's truly what it comes down to. I mean, like, I can't make moves if I don't feel confident in myself. And if I'm feeling insecure and I can't find the words, I lean on someone to help bring that forward. Right. Because it's just. There's just so much going on. The city's just so wild and crazy, and you have to just stay on track, and you have to learn how to be disciplined. And when you're not disciplined, how do you get disciplined? Right?

0:18:40 - (Erica Bell): Oh, my gosh.

0:18:41 - (Dave Burlin): Nailed it. Yeah, Nailed it. So good.

0:18:44 - (Erica Bell): You can't do it by yourself, period.

0:18:46 - (Dave Burlin): We can't do it by ourselves, so I think that's everything, and it echoes in everything that you do. So whenever I go, I go frequently, and it's like, I always sit at the bar because, like, I just. I love having a conversation with. With your bartenders. But, like, it's always a great atmosphere. I can always rely that if I recommend people to go there they're gonna have a great experience. At some point, everyone's going to try to get to know them by name. And this is a tourist town where most people don't do that. But.

0:19:20 - (Dave Burlin): But I think it's. It's so powerful, and it. Ech. You know, and you mentioned Miriam, who's all the way in Portland, and it's so funny because, you know, Mike Bausch is in Tulsa, but, like, the pizza world is actually really small. So when people are traveling through, especially cities like this, like, a lot of times people are like, oh, I'm going to Vegas. What do you recommend? People are recommending double zero pie. Like, hey, if you're going to Vegas, it's a little off the strip. It's like six minutes off the strip.

0:19:49 - (Tawni Nguyen): I still consider that this trip, considering I live in the boonies.

0:19:52 - (Dave Burlin): Right?

0:19:54 - (Erica Bell): In the boonies, too. I'm like, I'm driving there 30 minutes later. Yep, me too. Yeah, I'm going.

0:19:59 - (Dave Burlin): Exactly. But, yeah, I think it is powerful, and it does go just beyond, you know, somebody grabbing a slice at the airport or something like that. Like, there's a totally different experience. So can you talk a little bit about the things that are important to you? Is it ambiance? Is it. Is it food? Is it service? When those three things come together, what's the most important thing for you?

0:20:26 - (Erica Bell): I truly believe the most important thing overall is quality. Right? Quality food, quality people. Because if you have quality food, then you're halfway there. If you have quality people that are speaking about what the restaurant's purpose is, and the restaurant's purpose is quality. Boom. Now you're at 80%. And then for me, ambiance. Of course, everyone wants to sit in a really cool. Look at this room. Like, when I walked in here, I was like, oh, this is badass. This looks cool.

0:20:56 - (Tawni Nguyen): I can't wait.

0:20:58 - (Erica Bell): This is what it was like on Instagram. Okay, cool. You know what I mean? And then that just. Boom. That's the full package. So quality over everything, right? I tell my team often, and they forget often, but they are humans that you have to check in with me. If you're having a bad day, personal life, car broke down, pulled over, whatever, and you're gonna show up to work, having a bad day, then that's gonna affect the quality experience for the guest, right? It's gonna affect your sales, probably.

0:21:32 - (Erica Bell): Right? It's gonna affect your attitude in the bag of house if you're. If you're one of my chefs. And so you gotta check in with me. And be like, yo, this is what's going on. I don't even need the details. This is what's going on. I'm not a. I'm not 100%. I'm at 80%. I'm like, sweet. Go, go. We'll put you in the back section. Fold. Fold napkins all night. You know what I mean? Like, we got you covered, but you got to earn your living, right?

0:21:53 - (Erica Bell): And that kind of communication and dialogue is super important. And if you. If you can start with the person, then everything else falls in place. You know, A lot of. A lot of young people don't know that because they're so distracted by technology or social media that they're getting fed all this stuff, and maybe they're getting trolled. Whatever. It's so hard to live in a technology world now because we're losing touch with each other as human beings and our emotional intelligence. Or for some of the youth, I feel like emotional intelligence is so disconnected now because they don't know how to communicate.

0:22:24 - (Erica Bell): Right. And so I try to. I try to just bring the basics down. Tell me how you're doing. Do you feel okay? You seem like you're off. Did you eat? Do you need a snack?

0:22:33 - (Tawni Nguyen): Yeah.

0:22:34 - (Erica Bell): Would you like a. Are you dehydrated?

0:22:36 - (Dave Burlin): I would love a snack.

0:22:37 - (Tawni Nguyen): Nick's always hungry.

0:22:39 - (Erica Bell): I literally go to my tea, but, like, one of them will be, like, really? Whatever. Hyper, all over the place. I'm like, do you want to hug? And they're like, yes. And I'll just give them the, like, biggest hug. I was like, do you feel better? They're like, yeah, I'm not a big hippie, dippy, like, person. But I'm just like. Let's just bring it down to the picture.

0:22:54 - (Dave Burlin): You're pseudo hippie.

0:22:55 - (Erica Bell): Yeah, I guess so.

0:22:56 - (Tawni Nguyen): Well, emotional regulation is at the base of just human connection. Because most people are just detached from themselves, and they can't even regulate or, you know, communicate how they feel. Cause they don't know how they feel. Cause the joke we make between us is that we spent many, many years, like, I was a bartender just dead inside. Because I know that once I'm on and I'm behind the stage at Three Feet, a bar behind me and somebody else, I have to put this, like, I'm on. Like, I have to make their day.

0:23:21 - (Tawni Nguyen): I listen, and I know everybody by name. And I can tell you, like, over the last, I don't know, decade and a half, like, all of who my clients were and, like, what they drank and like how they like their drink, how their wife's doing. Like, I kind of know like everything about them. So for me, every time talk to anyone else that's been in hospitality, I'm like, do you know hospitality or were you in it for hospitality? Like, it separates the people from the people.

0:23:45 - (Erica Bell): Oh, yeah.

0:23:45 - (Tawni Nguyen): You know, do you care or are.

0:23:47 - (Erica Bell): You here to make money?

0:23:47 - (Tawni Nguyen): Yeah.

0:23:48 - (Erica Bell): Right. And of course, both is what you want. But it's difficult.

0:23:54 - (Dave Burlin): Well, I think even to that point, the people that really cared pre Covid got to carry on through. Like those were the people that got lifted up, that got raised up, that made it through because you, I mean, that rocked everyone's world, especially in this city, especially for restaurants, especially for events, all of those things. I felt like it kind of like wiped the slate clean. It really gave everybody who cares that opportunity to level up. It was like this big Etch A Sketch.

0:24:27 - (Erica Bell): Oh my gosh. Yeah.

0:24:28 - (Dave Burlin): For all the, all the, all the bullshit. And then they shook it up and it's like, all right, now we can start. But only you can come. And only you can come. And only I can come. Because we actually cared.

0:24:38 - (Erica Bell): Yeah. When I during COVID I was at Ferguson's downtown, we man, that team was badass. Like that. Ferguson's team was badass. Cheers to them. We took all of our. We were event based property, I would say we were heavy in the events and we did really great events and we pivoted majority of them to virtual events, which was like, how are you gonna do that? And I'm telling you, in a matter of a week, we figured it out and we made money.

0:25:06 - (Erica Bell): You know what I mean? And it was just like, you figure it out and to your point, like, if you care and you want it, you'll get it. Yeah, right. Be disciplined, have a support system and you can do it. Truly. Yeah, it's wild.

0:25:20 - (Dave Burlin): So what's next for you? I know there's a big event coming up. Are you excited?

0:25:27 - (Erica Bell): Pizza Expo?

0:25:28 - (Dave Burlin): Oh, yeah.

0:25:29 - (Erica Bell): Oh my God, I'm super excited. I'm competing this year. So Pizza Expo, it's booths, it's the who's who of the pizza world. Tons of vendors, all the people, of course. And then there's a really killer competitive section and you can compete in multiple categories and stuff. And I think last year was like something like 300 competitors. I could be wrong, but it was pretty extensive and it was a big deal and it was my first exposure to it. Michael, he's a two time, three time world champion, so he's Used to it.

0:26:03 - (Erica Bell): And we have him as our coach. And when I say we, it's literally anyone in my kitchen team that really wants to go after it and like.

0:26:14 - (Tawni Nguyen): Level up their game.

0:26:15 - (Erica Bell): Oh, my gosh. And like, I'm a competitive person by nature anyways. So being the GM at this restaurant, I know how to make every food item on our menu. I've watched these boys make pizza all day long. I make really good pizza. I'm not gonna say I make pizza like Josh or Devin, but I'm like third in wine, you know what I mean? Just a pizza maker in there.

0:26:33 - (Tawni Nguyen): I'm gonna go in and I'm gonna specifically ask you to make me a pizza.

0:26:36 - (Dave Burlin): I will.

0:26:37 - (Erica Bell): And I'll be like, okay, how many?

0:26:39 - (Tawni Nguyen): Yeah, I'm like, surprise me. Put whatever you want on there.

0:26:42 - (Erica Bell): Anytime I can make pizza, I'm super.

0:26:44 - (Tawni Nguyen): Blindfold myself and just blow me away.

0:26:46 - (Erica Bell): Yeah.

0:26:46 - (Tawni Nguyen): Now that sounds like some 50 shades of gray shit.

0:26:49 - (Erica Bell): I just want.

0:26:50 - (Dave Burlin): Well, most people don't get this. It's like, it's not just about the competition. For some people it is. Competition is weird for me, but the competition with yourself, it forces you to level up. It forces you to be able to step outside your comfort zone because you haven't been making pizza for very long. But here you are, you're competing at a world, you're at a worldwide level where there's people that have been in this industry.

0:27:18 - (Dave Burlin): And I know this, and this is a side and it's not a sales thing. It's just we're like in the group that I'm running with Mike, right? Our Mastermind, we have 140 restaurateurs from around the world. And these are all people of different levels. These are people that aren't even. Some of them are pre open. Some of them have had one store, like Tony Triano, shout out to Chicago. Tony Triano, he has one store. It's a million dollar plus store.

0:27:41 - (Dave Burlin): One location. He's got like 20 seats or something like that. It's just. He's just jamming all the time. So you have people at that level, then you have people that have four or five stores. But like, there's people that have been in this industry and they're almost like afraid to compete. Yeah. Mike tells them, like, you're competing for two reasons. One, it's gonna force you to level up. Two, you can always do the backsplash of like marketing. There is a big PR that can come from it and say for people especially that come from somewhere that's Not Vegas. They can say, hey, I went to Vegas. There's a whole story that could be told just from, like, leaving your small town, like, and driving, you know, driving across the country to go compete at a worldwide level. And even if you place at all, you win.

0:28:23 - (Erica Bell): Yeah.

0:28:24 - (Dave Burlin): It doesn't matter if you get first or whatever. It's like, there's a whole story to be told there. And I've been on the competition floor. It's fierce. Like, it's like, it reminds me. It's kind of like, watch. This year, I'm going to take the boombox and I'm going to play the Karate Kid. You're the best around. I'm just gonna walk around playing it because it feels like the tournament at the end of Karate Kid 1. Text.

0:28:43 - (Erica Bell): When I'm on, I'll text you on.

0:28:44 - (Tawni Nguyen): How do I be a part of this? Do I have to jump the fence on a group?

0:28:51 - (Dave Burlin): That is something we cannot talk about on the show. It's like a super secret thing. There's an application process. You have to. Yeah, you have to get jumped in, like in gangs and then nannies.

0:29:01 - (Tawni Nguyen): I'll call the guy about it.

0:29:02 - (Erica Bell): He's right here.

0:29:04 - (Tawni Nguyen): I'll jump the fence. Just not in these shoes, you know, I'll break an ank.

0:29:08 - (Erica Bell): Competing in pan pizza.

0:29:10 - (Dave Burlin): Nice.

0:29:11 - (Erica Bell): Yep.

0:29:11 - (Dave Burlin): Very cool.

0:29:12 - (Erica Bell): So tell us about that, because pan pizza, double zero. But I got chef Michael Vak neen, so he's my coach. I'm not worried at all. Dave. Devin Burling, who's one of my. Who's my lead pizza olo, he's doing traditional. And Joshua Goss, he's doing Neapolitan. He competed last year for the first time. And he was like, in the first place. First wave, 7am I was his stage mom, so I was there with all this stuff. You know, we had our branded jackets on. We were looking really cool. And it was like I had coffee and snacks. I'm like, you can do it, honey.

0:29:46 - (Dave Burlin): Good job.

0:29:47 - (Erica Bell): You know, and it was his first experience, and it was my first experience, too. And I was just. I was on fire. And I was like, watching all these people come around from all over the world. I'm like, this is neat. I want a piece of this. And so when we were talking about it after that year, we all decided that we're all gonna compete this year. And so it's three people representing double zero in three different categories.

0:30:08 - (Erica Bell): Anything can happen. And I want us all to podium. And if we did, like, that's insane. That would be Absolutely bonkers. And I feel pretty confident that someone's gonna do really, really well. You know what I mean? So we'll see what happens.

0:30:22 - (Dave Burlin): Well, I mean, I'm just gonna say this because we're on record, right? This is going out into the universe, and I'm gonna make sure that it goes out before Pizza Expo. But I caught myself last year doing something pretty shitty. Mike called me out on it too. Mike Bausch. Because I was like, there was somebody who won, and then they got to go up and talk, and they were just, like, handshaking, afraid. And I think they were talking about what they made.

0:30:49 - (Dave Burlin): And I was like, man, I was like, it's kind of like what you see, right? It's like, these people are great at their craft, but they're not the greatest public speakers. And he pulled me aside. He goes, hey, man, you gotta know, they have been working on this for months. Their whole life has revolved around this. Four months. And I was like. As soon as he started to talk, I was like, damn. I kind of checked myself, and I get it now. But here, it's literally four minutes from my house. So to me, I was just like, oh, this is like the whole world. And definitely it was an ego check. But also I was like, man, these people are coming from all around the world.

0:31:22 - (Dave Burlin): They've been working on this. And then, who knows? You get here, and your ingredients aren't as easily as available as they would be. There's people that literally fly in with, what is it? The yetis full of their ingredients. People store their stuff at my house. It's a whole damn thing. My refrigerator is open. During Pizza Expo, we open our kitchen.

0:31:43 - (Erica Bell): To anyone that's traveling in. They can tell us what products they need, whatever. We're here to help you do it. But it's a humongous convention at the Las Vegas Convention Center. And to your point, like, a lot of these people, maybe they come from small towns. Maybe they're. Maybe their operation is a small operation, and they're putting their name on the line, and they're putting the coin out there. Do it all.

0:32:06 - (Erica Bell): And it's an intense kind of circus of stuff. And if you don't know what to do, like, again, I'm following Chef Michael around, and I'm like, oh, wow, this is cool. This is cool. But I'm following one of the lead guys that's done this and won it a couple times.

0:32:19 - (Dave Burlin): And I'm like, people kind of get out of his way.

0:32:21 - (Erica Bell): Yeah.

0:32:22 - (Dave Burlin): They're like, oh.

0:32:23 - (Erica Bell): Or they're like, hey, chef, will you come look at my pizza? Will you look at my dough? And tell me. That's when I met Miriam, and she's like, come look at my dough. I actually made her polish for her competition pie. I don't think she knows that, but now you do, and it's a wild ride. And if you're not a competitive person and if you don't strive in uncomfortable environments, that's an extremely uncomfortable environment.

0:32:48 - (Erica Bell): And then you're getting judged, and then you have to go through this really weird judging process. Like, we started talking about Pizza Expo this for 2025 at the end of Pizza Expo last year.

0:32:59 - (Dave Burlin): The conversation doesn't stop.

0:33:01 - (Erica Bell): And that's when we.

0:33:01 - (Dave Burlin): That's just how you set your calendar.

0:33:03 - (Erica Bell): Yeah. My guys have been training every Tuesday, working on dough, talking about ingredients. We locked that stuff down two months ago. Now it's just repetition, getting it out there, figuring out what you're going to do. And, you know, I'm doing pan, so it's a totally different style of pizza, and I'm not worried about it.

0:33:21 - (Dave Burlin): But now, when you say pan, is that similar to Detroit? Cause I think Detroit. I get jacked on. Detroit.

0:33:28 - (Erica Bell): Detroit, I would imagine. And I haven't come through the rules specifically, but I'm doing Detroit Square. Yeah. I'm gonna do a Detroit pan. So it's not very big where, like, Sicilian is still pan and stuff, but it's a lot larger. So I'm gonna do the smaller version and just keep it super traditional.

0:33:45 - (Dave Burlin): Yeah. With Pizza Expo, what are you competing in?

0:33:49 - (Erica Bell): I'm competing in pan. Pan pizza. So there's, like, Detroit style. So it's gonna be the smaller type of pie. And I would. And like I said, I haven't read the rules or you should probably do that.

0:34:01 - (Dave Burlin): Well, I'm just kidding.

0:34:02 - (Erica Bell): I'm like, mike, just tell me what to not do. I'm just gonna show up, get a.

0:34:06 - (Tawni Nguyen): Group of betas together. I'm sorry for winking at you. Please don't submit a Sexual harassment.

0:34:14 - (Erica Bell): Because I couldn't wink.

0:34:15 - (Dave Burlin): Yeah.

0:34:16 - (Erica Bell): I can't wink. I just blink.

0:34:17 - (Tawni Nguyen): I know. I was just like. I think I gave you all my eyes.

0:34:19 - (Erica Bell): I was like, ah, there's Detroit pan pizza. I'm sure Sicilian's part of it, Whatever. But I'm gonna just do super classic.

0:34:26 - (Dave Burlin): Very cool. Yeah, very cool. And then. So what are the other. I can't remember all of the types. There's a couple different competitions, though.

0:34:33 - (Erica Bell): Uni, vegan cheese. Daiya is the brand Non traditional, traditional cheese slice.

0:34:46 - (Dave Burlin): I think that's probably, that's like portnoy. Portnoy level, I guess.

0:34:50 - (Erica Bell): Yeah.

0:34:50 - (Tawni Nguyen): Like no sauce, like the white pizza.

0:34:52 - (Erica Bell): No flop, no floppy pies or no soggy bottoms is what we say. Yeah, yeah. We don't like the limp ones. Oh, and then Italian sandwich.

0:35:00 - (Dave Burlin): That's right. Yeah. That's the guy that I watch was the sandwich guy. Yeah. The sandwiches are not. And if you hang out by there sometimes. Well, you can't get in.

0:35:07 - (Erica Bell): Oh, definitely.

0:35:08 - (Dave Burlin): Yeah. Some people can't get in. But for the people that can, you can kind of just hang out over there and they'll be like, they'll slice it all up and you can try.

0:35:13 - (Erica Bell): Just eating all day long. It's the best.

0:35:15 - (Dave Burlin): So the hardest part about Pizza Expo, I just gotta say this. Like I really, I love pizza. I do. But when I'm walking that I probably do 20,000 steps a day. But I also go for. That's where I just eat my weight in vegan pizza. And it's because I'm always curious to see how people. That's a challenging pizza. But I just. And it's. But for me it's like, it's a lot lighter than just eating like heavy like meat, you know, you need to combo. Yeah. And it's great.

0:35:47 - (Erica Bell): Yeah.

0:35:47 - (Tawni Nguyen): I think the thing with vegan pizza for me is like getting the cheese to melt.

0:35:51 - (Erica Bell): Yes.

0:35:51 - (Tawni Nguyen): Because I went through a phase, you know, like five, six years ago of learning all the plant based stuff.

0:35:55 - (Erica Bell): Oh yeah.

0:35:56 - (Tawni Nguyen): Before I decided just to go back. All raw and raw, real meat. And it's just, it's very difficult even just making it at home.

0:36:02 - (Erica Bell): There's such great products out there. Now to your point, texture is everything. You know, I mean in like sustainable, sustainable ingredients, high quality ingredients. Plant based ingredients are super key. There's so many gluten free people, there's so many dietary restrictions. We can't do anything about it. It's happening. Get over it.

0:36:19 - (Dave Burlin): Yeah.

0:36:19 - (Tawni Nguyen): Right.

0:36:19 - (Dave Burlin): Like just roll with it, throw it on your menu.

0:36:21 - (Erica Bell): High quality, plant based, whatever. It's got to happen and it's happening. So. But I mean when we do Pizza Fest every year here in Las Vegas, the women's in pizza booth. Hey, shout out to you guys, Danny Oakley of Yukon Pizza. She's vegetarian, so when she's participating in the booth, we do vegetarian pizza. When I joined the 2023, or was it 2024 Pizza Fest, we did one this year. 00 was in VIP. So I didn't get to participate in the women in pizza booth, but they did another vegetarian one.

0:36:58 - (Erica Bell): And to your point, when you're at a festival, a pizza festival or at expo, you're eating meat and cheese all day long. So you're seeking out that vegetarian option or vegan option or whatever.

0:37:09 - (Dave Burlin): So that's really cool. Yeah, I just love to see what they do with it.

0:37:11 - (Erica Bell): See, when I'm at pizza Expo, I don't eat.

0:37:13 - (Tawni Nguyen): That's fair. I'll be your body down the one.

0:37:18 - (Erica Bell): Have some pizza. I only ate Miriam's pizza last year. I think that was it. Maybe Michael's Italian sandwich, you know, And I was like, okay, I'm just stressed out.

0:37:26 - (Tawni Nguyen): No, I think the way I judge a good pizza is just simple. Like, it's a sauce good, it's a cheese good, and a little bit of basil for me. So I judge it on the crust. Which reminds me of, like, a movie that I watched with a rival with, like, the brothers that's been competing for years and years because, like, they're like, no, mine is better. No, mine is better. And it's like a love story of, like, their descendants, which has, like, they fell in love and they have to compete in a pizza thing. Right.

0:37:50 - (Dave Burlin): And wait, like a plague of both the houses. Like, Romeo and Juliet. What movie is this?

0:37:57 - (Tawni Nguyen): You can't date because he's his son. And then she, like, at the end, switched the sauce, which is her grandma sauce, with his grandma's, like, crust. And that's how they won.

0:38:06 - (Erica Bell): Collaborative over competitive.

0:38:08 - (Dave Burlin): See, look at that.

0:38:09 - (Erica Bell): Full circle. Full circle.

0:38:09 - (Tawni Nguyen): It's a very old movie. Like, welcome to the callback. So I would have to ask you, like, what do you think it's more important, the sauce or is it the crust?

0:38:19 - (Erica Bell): For me, it's gonna be the dough. It's gonna be the crust. Because that's what we care about the most at Double Zero Pie and Pub.

0:38:28 - (Dave Burlin): Yeah, you guys have a whole different level. Because when people ask me, they're like. They see a picture of it and they're like, what is that? And I just say it's Tokyo bubble crust, which I think I invented that. I don't know if you guys invented that.

0:38:41 - (Erica Bell): In Wikipedia. It has your face next to it.

0:38:43 - (Dave Burlin): Oh, nice. I love it. What's wikip?

0:38:47 - (Erica Bell): I can't teach you all this stuff right now.

0:38:50 - (Tawni Nguyen): We're taking Tim there, remember? Because we talked to our friend Tim at the show, and he's doing, like, a pizza series for his business.

0:38:58 - (Dave Burlin): Yeah.

0:38:59 - (Tawni Nguyen): And we're gonna take him around town, and the first thing you said is we gotta take you to double zero.

0:39:02 - (Dave Burlin): I did.

0:39:03 - (Tawni Nguyen): So of course me is. You know, I invited myself. So I'm like, I'll be there too.

0:39:07 - (Erica Bell): You better be there.

0:39:08 - (Tawni Nguyen): I'm gonna double down on the double invites on this show.

0:39:12 - (Erica Bell): At double zero.

0:39:12 - (Dave Burlin): Yeah, there it is at double zero. Double down.

0:39:15 - (Tawni Nguyen): You're gonna see me sit at the booth, like by myself, awkwardly. Are my friends here?

0:39:19 - (Dave Burlin): That's what you need. You need. Okay, I'm just going off here. That table, the big family style table. We need a roulette wheel in the middle.

0:39:26 - (Erica Bell): Okay.

0:39:26 - (Dave Burlin): That just has double zeros all the way around it.

0:39:28 - (Erica Bell): Oh, look at you.

0:39:30 - (Dave Burlin): Isn't that so clever?

0:39:32 - (Erica Bell): I love it.

0:39:33 - (Tawni Nguyen): That's like the new age of, like, the participation trophy. Like, everybody can win.

0:39:37 - (Erica Bell): Yeah. So, okay, so you get a.

0:39:40 - (Dave Burlin): So now I'm starving. And now we have to leave because I'm going to eat. I love it. And I'm gonna continue to bring people there. It was a joke about the ex girlfriends, right? I've only brought like four ex girlfriends there.

0:39:52 - (Erica Bell): It's more friends than ex girlfriends.

0:39:55 - (Dave Burlin): But with that, I love bringing people there. I can always count on it. I know the secret parking hack. So if you need the secret parking hack, just ask me. But where can people find you? How can they engage? How can they connect? Tell us everything.

0:40:09 - (Erica Bell): 00 pie and pub dot com. You know what? I should probably look that up. It should be00pie and pub.com and then our Instagram is 00pie. Can I look? Yeah, because we have.

0:40:26 - (Dave Burlin): It's all good.

0:40:27 - (Erica Bell): We have different things for different places.

0:40:29 - (Dave Burlin): Brands are popping. I meant more specifically for you, like you do directly. Because then it sprawls out from there.

0:40:38 - (Erica Bell): My Instagram. I don't do TikTok. I did care that I got shut down.

0:40:42 - (Dave Burlin): TikTok got shut down.

0:40:43 - (Erica Bell): Write me an angry letter. What's TikTok? I'm on Instagram. I don't have my notifications turned on, so just give me a break, okay? If it takes me a couple days. No, Erica. E R I C A underscore Sbell on Instagram. I have my own business called imylg.com I do consulting, photography, videography. If you want someone to talk to, just call me. But that's where you can reach out to me directly.

0:41:15 - (Dave Burlin): I love it. And then I have to ask this question because you obviously have a passion for your vocation and what you do. Where's your favorite place to get pizza? That is not double zero pie.

0:41:25 - (Erica Bell): Oh, my goodness.

0:41:27 - (Dave Burlin): Put you on the spot.

0:41:27 - (Erica Bell): I know. Okay, Okay. I got three Yukon pizza. Not only for their pizza, but their burgers. Chef Justin Ford is super talented. Alex White, super talented. That whole team, just phenomenal. Very consistent. Good food. Metro pizza, you know, John Arena.

0:41:44 - (Dave Burlin): Love it.

0:41:44 - (Erica Bell): Chris Decker classics. Always gonna hit the spot. Their team and it's just like a family, you know, you walk in and you just feel like you've been there before. It's like a family run place.

0:41:53 - (Dave Burlin): And then. Oh, my God.

0:41:55 - (Erica Bell): It just escaped my brain. Yukon Metro crap. Oh, my God. It was such a good one too.

0:42:06 - (Tawni Nguyen): It's in my kitchen. Surprise.

0:42:09 - (Erica Bell): I can't remember. I'm blanking hard.

0:42:12 - (Dave Burlin): Because you haven't eaten today.

0:42:13 - (Erica Bell): I had my overnight oats. That's it. Shoot, shoot. I can't remember.

0:42:21 - (Dave Burlin): See, I know what she's doing. She's like, now they have to bring me back on the show. And we will because we're gonna. We're gonna do the update.

0:42:27 - (Tawni Nguyen): So with that said, we're gonna have a pizza.

0:42:29 - (Dave Burlin): Yeah, that's right. We might have to shoot like a special episode at on location.

0:42:34 - (Tawni Nguyen): Yeah.

0:42:34 - (Erica Bell): Oh, my God. Let's do that. That's perfect.

0:42:36 - (Dave Burlin): Let's do it.

0:42:37 - (Erica Bell): Yeah. I'll make pizza for you.

0:42:38 - (Tawni Nguyen): Gotta pop my cherry.

0:42:38 - (Erica Bell): Oh, my God.

0:42:40 - (Dave Burlin): You know, so with that being said. I know, I know. And this is the best part, right as we wrap today's show. This is probably the most authentic way I've ever got to say it. Sorry, Mike Kim, we ran out of time. But when you do come to Vegas, we're taking you to Double Zero pie. It's right next to all the Korean barbecue.

0:43:01 - (Erica Bell): Yeah. Oh, yeah. So good. Just come hungry. And if you don't drink, I have you covered. Yeah.

0:43:08 - (Dave Burlin): There it is.

0:43:09 - (Tawni Nguyen): All right, guys, that's it for us today. Please reach out to Erica, Dave, or myself. And Instagram slide into our DMs. My notification is also off, so maybe just reach out to Dave.

0:43:18 - (Erica Bell): Let's just pin it all on speed dial 4.

0:43:22 - (Dave Burlin): Speed dial 4.

0:43:22 - (Tawni Nguyen): We are probably gonna ghost you in this season. Thanks for tuning in.

0:43:30 - (Dave Burlin): The idea of pursue Vegas was to really highlight the local people that really make Vegas. Vegas.

0:43:36 - (Tawni Nguyen): I love that aspect of how these visionaries are actually bringing people together.

0:43:40 - (Dave Burlin): When we hit record, our responsibility is to connect the people of our city so we can show the world who we really are. That.