Decoding True Sustainability

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W four WN Radio. This is
Beyond Confidence with your host w park.

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Do you want to live a more
fulfilling life? Do you want to live

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your legacy and achieve your personal,
professional, and financial goals? Well?

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Coming up on dvparks Beyond Confidence,
you will hear real stories of leaders,

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entrepreneurs, and achievers who have stepped
into discomfort, shattered their status quo,

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and are living the life they want. You will learn how relationships are the

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key to achieving your aspirations and financial
goals. Moving your career business forward does

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not have to happen at the expense
of your personal or family life or vice

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versa. Learn more at wwdas don't
divpork dot com and you can connect with

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div Ant. Contact Dant divpark dot
com. This is beyond confidence and now

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here's your host, div Park.
Good morning, It's Tuesday, and I

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love being with you. So I
want to share another kind of story with

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y'all. This was so amazing one
of you actually reached out, and I

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want to thank you Lisa for reaching
out to us, because I love when

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you all share your stories with us. So I want to talk about Lisa.

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Lisa is from Kentucky and Lisa shed
that while she was taking her daughter

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to school a regular day, and
what happened was when she was picking up

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her daughter, she found out that
somebody's mom could not reach on top and

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as it turned out, she knew
the kid's mom. So what she did

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was she asked the school if they
could put her on a speakerphone and connect.

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So this was I think so after
after school daycare program or something like

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that, and the mom said that
she was stuck in traffic could not pick

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up the kid. And Lisa stays
very close to the other kid's house.

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So the mom who was delayed in
traffic gave permission for Lisa to take the

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kid with her. And drop off. So not only Lisa took the kid

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and the kid played, fed him
with a daughter. You know, they

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played and then the mom came and
picked up the kid and was able to

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breathe a big sigh of relief.
So what a beautiful story of kindness.

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Folks, keep the kindnest circle going
and keep sharing your stories and we'll be

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sharing it out, yes, across
all different platforms, because we want to

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celebrate you. We want to share
your story so that we can keep the

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kind of circle going. And for
those of you who have got our books,

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whether it is the Entrepreneur's goden or
expert to influencer, think you think

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you, thank you because I cannot
tell you we're so grateful because part of

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the profits go to kiva dot org
where we are helping entrepreneurs all across the

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globe. And also we want to
help you through our books so that you

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can live the life you deserve while
making an impact. So let's bring in

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our guest, Malcolm Mazzie. Thank
you. It's fantastic to be here,

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fantastic to have you so share with
us. If you're a on a moment

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or a person from your childhood that
left a mark on you. When I

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was three, my parents moved us
to Catman Dune, Paul, and so

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I have some very early formative memories
of being in a place that was about

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one hundred and eighty degrees different than
the life we had had in California.

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And I think that that global perspective
from a young age is what set me,

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in some ways on my course towards
sustainability, of understanding that there are

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a world larger than you, and
that your actions impact many in many places.

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Mm hmm. That is so true
because every action, as it says

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right and the law physics, every
action has an equal and opposite reaction,

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So that definitely plays into it.
So as you grew, I've bought for

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your interests and what for you like
in your high school Well, I decided

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at the age of nine that I
wanted to be a hotel manager. And

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I don't know where that idea came
from, except that we had traveled a

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lot. We certainly had not stayed
in fancy hotels, but somehow that idea

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of hospitality and of travel really appealed
to me. So I did every school

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paper, every school project around hospitality, and when I was twelve, I

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even did an informational interview with the
largest hotel manager that I could find,

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which was the Holiday Inn in Santa
Cruz, and I interviewed a man named

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Dietrich Ponky, who was so kind
to me as a twelve year old to

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come and do an interview. It
wasn't for a school project at that point.

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It was just because I was interested
and wanted to learn more. And

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I've looked for him to thank him, but I can't find him. If

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anybody out their nose d trick Punky, I would love to say thank you.

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Oh that's so beautiful and that's amazing. See. One thing that I

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love about children is that if they
have a dream, they go after it.

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You did not think about, oh
you know, this is not possible,

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this is the obstacle. You just
went for it, reached out,

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got an interview, and then what
happened next? What did your life take

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you? I went to the Cornell
Hotel School in pursuit of that hospitality dream.

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While there it shifted for me somewhat
from hotels to restaurants. It seemed

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to me that there was more room
for creativity and reinvention in restaurants and with

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food than with a hotel, which
at the time seemed like mainly a building

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with a front desk in some rooms, probably the limits of my own imagination.

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I'm sure there is a lot of
creativity that can happen within the four

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walls of a hotel. But I
was really fascinated by the fast pace of

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the restaurant industry and all of its
different incarnations. And I worked in everything

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from fast food working for the Taco
Bell Corporation, to private clubs, the

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Greenwich Country Club and the country Club
in Brookline, Massachusetts. But really my

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second job out of college was with
Bonappetite Management Company, and that was in

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nineteen ninety four and I wound up
staying for thirty years. It was quite

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a ride. So mentioned that,
you know, you've worked in different places,

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and you have seen high end,
you have seen the regular end,

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and the fast food, which is
completely a different entity in it so on.

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So how would you compare these different
entities. Well, I think that

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success in all of them comes with
meeting the customers expectations, and the customer's

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expectations are very different in a fast
food restaurant versus in a private club or

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fine dining, but we all go
into each of those types of establishment with

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some vision of what we think should
happen, and so to meet those and

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if possible, even exceed those leads
to success. I had a professor in

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college that used to say success equals
customers expectations minus your performance, and that

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really stuck with me, and so
I think that there is a universality to

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all of it in terms of again
meeting people's expectations delivering the product. When

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why was at Taco Bell, for
example, they had an accurate an acronym

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called fact you are after fast f
a accurate that what people ordered is what

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they got clean, the restaurant should
be clean, and temperature fact the food

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should be hot. So never in
there did they say authentic, never did

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they say taste great right, but
they said that the Taco Bell customer wanted

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their food fast, accurate, clean, and at the right temperature. And

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I think it's really clear to understand
what you're delivering. In my book You

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Can't Market Manure at Lunchtime, I
talk about creating a brand based on sustainability

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and to do that authentically and to
avoid greenwashing, you have to truly deliver

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and meet people's expectations about what sustainability
means. So you have to define it,

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you have to measure it, and
you have to report on it.

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M Now, definitely some very powerful
nuggets out there. Now, let's kind

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of like bring it down since we're
talking about fast food. So fast food

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is a French child. They've got
a whole process and system behind it.

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Now, let's take a entrepreneur who
opens up their own restaurant. It could

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be a mom and pop's thing.
It could be a pizza place, it

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could be a Mexican place, it
could be anything. So if they were

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starting out, let's say even if
before they start out, what would be

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few things that they need to go
through so that they're very clear on expectations

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and their business model. Well,
if you're starting even one restaurant, I

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think it's really critical to write things
down in a way you would if you

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were going to franchise it like a
traditional fast food restaurant. You want customers

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to have a consistent experience, so
that means that the same dish is prepared

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the same way every time. I
worked at a restaurant startup a small chain

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called World Wraps in the mid nineties, and the initial World Wraps restaurant on

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Chestnut Street in San Francisco was hip
and cool and happening, and it attracted

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these really creative young people to work
there. And when we came in and

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wrote down the recipes, I remember
somebody said to me, I get the

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impression that you want me to make
the same wrap every day in the same

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way. And I said, yes, you've got it. I want the

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same recipe every day. And he
said, well, that doesn't take into

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account my culinary creativity, and I
thought, you're right, it doesn't.

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But the customers expect the same dish
to be prepared the same way every day.

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So even if you have just one
place, a mom and pop as

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you said, a pizza place as
deli, the first step is to memorialize

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how you want the customer experience to
go. From the greeting to the ordering,

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to the preparation of the food to
the checkout. It all needs to

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be thought through and written down so
it can be taught and replicated. So

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basically, what you're saying is it
doesn't matter who comes or who goes.

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You're creating a whole system. So
whether it's a chef, whether it's the

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person who is checking somebody out or
greeting someone, whether somebody leaves, they

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have a system that's replicated absolutely,
and then there's room for creativity and specials

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and in wowing people going above and
beyond that system. But you first need

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to have the foundations of your business
outlined. So going back to what you

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said that you know, the chef
said, what about my culinary creativity?

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What would you tell to that person
if you know, and we may have

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listeners who may be thinking about that, Yeah, how would you address that?

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So to that young man who said, yes, you have to make

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these wraps the same way every day, but on the side, why don't

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you use that culinary creativity to come
up with some new ideas and we'll take

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a look at those. Maybe they
become specials, maybe they get added to

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the menu. I myself, who
am not a chef, even came up

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with a new wrap that I pitched
to our culinary director and wound up becoming

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a consistent menu item at all world
Wrap stores. So there is room to

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use that creativity and to dream and
to think differently, but it needs to

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be done within the framework so that
the customer still knows what to expect.

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Got it. So I'm curious what's
behind the consistency. What's behind the consistency

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is why, from your perspective,
the same thing needs to be delivered to

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the customer. Is it because then
is the customer looking for comfort or is

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it looking for like, Okay,
if I come here, I know what

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I'm getting. What is the psychological
reasoning behind that. It's again going back

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to meeting people's expectations. So if
you go into a pizza place and you

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order a pepperoni pizza slice every day, and you go in one day and

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not only does it have pepperoni,
but it also has green peppers on it,

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that's discordant to your expectation, and
it may not be a welcome surprise.

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Maybe you don't like green pepper or
for whatever reason, that's not what

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you expected, and therefore it becomes
wrong. And so you want to look

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for ways for the unexpected to be
right, and that can be done.

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In my book, I interviewed David
Kinch, the chef owner of man Reesa,

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a three star restaurant, and at
man Resa, they don't give the

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men you until the end of the
meal, so you don't know what's coming,

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and the surprise is part of the
expectation. When you go into a

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three Michelin star restaurant, you are
going into experience in some ways the chef's

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mind his ultimate or her ultimate creativity. So your expectation is not that you

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are going to get to look at
a menu and order. It's that you're

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going to be wowed and surprised and
delighted and maybe challenged a bit or pushed

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into new flavors you didn't know,
but that is what you expect. And

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then at the end David would deliver
the menu, so you had an idea

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of what you had had that you
could remember in a little takeaway. Yeah,

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now that definitely makes sense. And
when we compare it's again, you

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know, what is your establishment?
What are you putting out? So basically

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what you're sharing is that the message
that you're putting out that this is what

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you can expect when you come to
our fizza place or fast food or country

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in or hotel, whatever it is. And then you meet the expectations because

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you have built those expectations, and
when the client is coming or when the

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customer is coming, then they're like, yeah, you know, this is

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a place where it's consistent, where
I can go and I will get what

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I want. Yeah, I think
of it as delivering your brand's promise.

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What if you promised your customers and
then are you delivering it? And we're

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talking about it in the context of
restaurants, but it goes to any industry.

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Think about even when you've had a
chance to try out a software product

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in beta, and maybe your expectation
is that you're going to see something totally

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new because it's a beta version,
and therefore you accept that there's some bugs

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or some pieces of the UX that
don't work quite well. But if you're

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buying a product that has been on
the market for years, your expectation,

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of course is that there's no bugs, that the UX is very clean.

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So even in something is different from
restaurants the software, we still deal with

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the customers expectations and meeting them absolutely. So now moving into the sustainability area.

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So when you talk about that,
every action has an impact. So

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tell us more about how does like
you know, how do you define sustainability

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in the restaurant business and how can
owners start putting things into place so that

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they can beef it up. Well. I do think it's important to start

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with defining sustainability for years. I
kind of skated on on saying sustainability is

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like what the Supreme Court said about
pornography. I can't define it, but

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I know it when I see it. And that got a lot of laughs

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when I gave talk, but it
didn't really speak to the true importance of

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sustainability and pinning things down. At
Bone Appetite Management Company, we crowdsourced a

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definition of sustainable food service from all
of our employees because we wanted everyone to

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really feel bought into our commitment to
sustainability, and we wound up with a

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lot of words with a very long
sentence that included things like the air,

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the earth, water, but also
farmers and farm workers and even animals.

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So we wound up with this kind
of laundry list of things to care about,

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and that became a sounding board in
some ways that we could test purchasing

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standards against and say, how does
this purchasing decision impact the air, the

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water, the land, the farmers, the farm workers, and the animals.

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And so it was a real active
definition of sustainability for us. Interesting,

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so can you expand on that?
Yeah, So it started our road

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towards sustainability, and I would say
towards because sustainability is not a destination,

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it's a journey. We are never
going to arrive and say check, we

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are sustainable, right. We have
systems that are complex, that are ever

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changing, and so sustainability is kind
of a moving goal in some ways.

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But that's also what's fun about it
and what the part of the mind challenge

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is. So a path towards sustainability
started with local purchasing, and really at

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first it was a culinary act,
not a political one. We wanted food

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that tasted great. And we all
have these food memories. You started this

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converse station talking about our childhood memory. Many of us have childhood food memories.

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If you grew up in a place
like California or New Jersey where tomatoes

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grew, you can remember taking a
tomato off of the vine and biting into

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it like an apple and just bursting
with flavor. And yet today if you

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go to a supermarket, a tomato
is red, but often hard and not

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so juicy and kind of mealy.
And I myself always at any deli,

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I always order a sandwich without tomatoes
because a great tomato is fantastic, but

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a bad tomato I really hate.
So when did a tomato become like a

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risk reward decision? And looking into
that, I discovered that food was being

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bred to travel, food was being
bred to sit on a shelf for the

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longest time possible and to look pretty, and nowhere in that equation was flavor.

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And so as a food company,
we wanted the best ingredients and that

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led us to looking for the small
local farmers that were growing more biodiverse products

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that were growing for flavor that the
food didn't have to travel as far or

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sit on a shelf for so long. And once we did that, that

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really opened my eyes and the eyes
to the rest of our company about the

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power of purchasing in food and how
we can make decisions to support different types

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of systems. And that's a very
very powerful idea. Yeah, No,

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definitely, and that's fair not sure
when the concept came through farm to table

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that rather than having ingredients that are
sitting on the shelf and traveling and are

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probably days and sometimes weeks old,
but you're getting fresh food. And I've

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also seen in so many restaurants you
see, especially if they have a back,

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they have like little potted plants,
or even if it's on the ground,

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like you know, little garden and
they're growing their own herbs and all

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that, and there is just something
to it, because I know of a

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local restaurant that has something like that, and it's just the smell and as

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you talked about having that tomato,
or it can be anything, right like

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fruits, tasted fruit, fruits that
have come directly from farm to you or

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any time like you know, anybody
has gone for apple picking or blueberry picking

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and just taking those blueberries of the
bush and eating you know, those palm

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juicy and there's a burst of juice
in your mouth and that burst of flavor

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absolutely and compared to it. So
you've talked about I was going to say,

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you asked about the birth of farm
to table and of many people trace

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that back to Shapanese and Alice Waters
really looking at ingredients differently in California.

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For us at Bonappetite, it came
in nineteen ninety nine. That was our

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awakening to the importance of local food. But at that point we didn't think

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that customers would care about the story
of the farmers. And that sounds silly

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now, but there was no one
talking about supply chain. There was no

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one talking about sourcing. There was
no one talking about where your food comes

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from. We thought that people would
care because the food would taste better,

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therefore they would come more often to
our restaurants. But it wasn't until two

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thousand and five that a woman named
Jessica Prentice actually coined the term local for

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And at that point my CEO said
to me, put out a brochure.

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People care about this stuff, and
we were in the great position to have

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our practices already in place, to
already have relationships with farmers, to already

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be cooking in this way, and
then be able to market it. And

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I think that's really the correct order
of operations for a business is to have

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operations be the forerunner and marketing be
the laggard, versus marketing pushing an idea

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and then trying to get operations to
catch up with again that promise that they're

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making the customers mm hmm. Absolutely, So that definitely makes sense that,

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you know, if you're purchasing from
local farmers, you're helping those farmers thrive

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because they have a consistent chain and
consistent orders that are coming throughout the year,

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and they know they can predict.
Okay, you know what this is

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my projection. I can grow accordingly, and this is where I know where

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it's going. So what are the
ways sustainability can be introduced. Well,

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we've been talking about local purchasing and
that's one dynamic of sustainability, but there's

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many, and I'll stick with the
restaurant industry. There's the other end of

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the chain, which is waste.
Food waste is incredibly unsustainable, both in

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that you are wasting all of the
embodied energy that went into producing that food.

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So growing, the transporting, the
refrigerating, the cooking, the serving

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of that food has a huge amount
of emissions impact. And then when you

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throw food away, it goes to
landfills where it turns into methane gas,

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which is a much more powerful greenhouse
gas than even carbon dioxide. So food

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waste is a real sinkhole when it
comes to sustainability. And I think just

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if we think about that kind of
cradle to grave idea of the the birth

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of your product in this case local
farms, and then the death of your

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product in this case landfills, and
even reimagine it to be circular. How

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can we have a circular system where
we're not just going cradle to grave,

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but we are actually reusing and upcycling
products. That's when we can start getting

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at real sustainability. Definitely. I
remember watching a short Tank episode where there

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was this goal which she had come
up with where she was going and getting

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the food like you know, recyclables
or something like that, and she recycled

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into chips. I'm not sure,
like you know how she did it.

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So what are different ways where people
can estimate ahead of time that Okay,

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you know what this is the type
of food, this is how much quantity

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is coming, and what can they
do to recycle it. Yeah. So

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there's been a couple of Shark Tank
episodes that have had food waste reduction businesses

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and there's been a whole crop of
them that have cropped up, misfit foods,

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imperfect foods, and they're doing different
things. They're either selling products to

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people that had otherwise previously been determined
to be unsellable because they were maybe cosmetically

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challenged, misshapen, not the right
color, not the right size. We

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have a program called Imperfectly Delicious Produce
where our chefs use things like what we've

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called sun kissed cauliflower. So when
cauliflower grows it has leaves around it.

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If the leaves get pulled back in
the field for some reason, the sun

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touching the cauliflower turns a golden color, makes golden spots. Doesn't affect the

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taste, but affects the cosmetic appearance. So that's not considered sellable except it

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taste the same way. So if
you rebrand it and called it sun kissed

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cauliflower and make it intentional, then
chefs chop it up and put it into

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a soup or into an alu gobi
which is going to have a ton of

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a turmeric anyway, and turn everything
yellow. Then this product that was previously

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seen as waste now becomes useful.
So that's one kind of way people are

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reusing food is not throwing away things
that were previously thought to be unusable.

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The other is upcycling. So maybe
this chip company that you saw might be

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an example of that, where you
take a product that's a cast off.

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If you've ever seen broccoli slaw in
the supermarket, which is shredded broccoli stalks,

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So previously, when produce companies made
packages of broccoli florets, they had

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to throw away the stock. The
stock was considered not usable and then somebody

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had the bright idea of shredding that
stock and calling it slaw, and all

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of a sudden, now broccoli stocks
are even more valuable than broccoli florettes.

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So that's upcycling food, using something
that would have been thrown away in a

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new way. Yeah. No,
definitely some very bright ideas out there,

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and so many times what happens is
that, you know, even for homeowners,

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I've seen that you can bring a
recyclable it's a calm kind of container,

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and then you got to you have
to kind of keep it churning and

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you can create manure. So any
ideas on that composting, Yes, yeah,

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so I think that there are probably
very few of us that are going

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to have real compost piles at our
homes. Fantastic if you do, But

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if you live in a city and
you're in an apartment or you don't have

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space to do that, a lot
of municipalities have actually started what they call

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curbside composting, so you separate.
Just like you separate your glass and your

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cans from your garbage, you can
also separate your yard clippings, and you

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can even separate your food waste and
it gets picked up and composted at an

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industrial scale, and I think that's
the way of the future. However,

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the EPA has something that they call
their food recovery hierarchy, and it looks

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at different way the most important ways
to reduce food waste, and the most

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important one is to reduce waste at
the source. So the first thing is

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not to have waste at all.
Then we go down to using waste to

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feed hungry people. Can we do
food recovery and actually capture edible food,

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food that would otherwise have gone to
waste and feed the hungry as we unfortunately

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have so many in this country and
around the world. Yeah, then we

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go down into things like composting and
our landfill should be our last resort,

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got it. So, now as
we bring it back to the restaurant industry,

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what could the restaurant restaurant business owners
do for either upcycling. I'm not

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very familiar with the back end,
like you know, because there's so much

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food, can you know, can
they form alliances with nonprofit organization where people

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are picking up the food that's been
remaining to feed the hungry And as you

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mentioned, you know, we have
a lot of hungry people and especially so

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many children that we could as we
are talking about. Yeah, so I

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get as we wish. Yeah,
we start with trying to avoid food waste

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to begin with, and there's lots
of things in a restaurant design that can

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work towards that aim. Your menu
design. Are you cross utilizing ingredients so

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you have something that can do double
duty and therefore if you don't sell a

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lot of one dish, you still
use the ingredient in another. That sort

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of thing. Soups are a great
way to use ingredients that didn't sell the

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day before. You then throw them
all into a stockpot and simmer, simmer,

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simmer, and get a rich broth
that will then be the basis of

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many, many different things. So
first you've got your menu design, your

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operations design, And what I mean
by that is, do you operate your

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kitchen by cooking everything at the morning
and then hoping you sell it throughout the

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day or are you cooking ala minute
or just in time so that you're not

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overproducing. You're cooking just as people
are coming into the restaurant and ordering.

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That's a great waste reduction. Cool. Are you using the whole animal you

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call it nose to tail cooking or
root to stem. When you talk about

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vegetables, are you throwing away the
carrot tops or can you actually pickle those

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carrot tops and use them as a
little bit of bite in a salad?

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Can you reutilize the trimmings of things? So first we look at ways we

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can reduce waste. Then we turn
to recapturing that edible leftovers and donating those

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to people. And there are many
organizations across the country that will come to

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a restaurant and pick them up,
from Food Runners in San Francisco to Feeding

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America, which is a national network
of food banks. There are many resources

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to into finding someone to come pick
up your edible leftovers. Well, this

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00:34:05.799 --> 00:34:09.599
has definitely sparked a lot of ideas
in my head as I'm thinking through that

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what waste I am doing? So
usually I've got a couple of neighbors who

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do the composting, and I've seen
them do it, but as you mentioned

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that it may not be a feasible
option. So it's you know, even

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as individuals, not just the restaurants
business owners, we can think about where

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we can reduce waste because at the
end of the day, each and every

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00:34:32.280 --> 00:34:39.519
one of us is generating waste and
thinking about how we can reduce that so

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00:34:39.599 --> 00:34:45.599
that, as you mentioned Earth,
air, animals, planet, how we

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00:34:45.639 --> 00:34:52.079
can create that impact and footprints.
So where can people find you? Where

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00:34:52.079 --> 00:34:54.800
can they connect with you? If
they want to learn more about you?

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00:34:54.880 --> 00:35:00.400
People can go to Mazigansler dot com. You know, it's a lot of

385
00:35:00.480 --> 00:35:05.920
letters, but my name is written
there under my picture, So Mazigansler dot

386
00:35:06.000 --> 00:35:12.400
com or search for me on Amazon. My book is called you Can't Market

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00:35:12.519 --> 00:35:16.559
Manure at Lunchtime and other Lessons from
the food industry. I'm creating a more

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00:35:16.599 --> 00:35:22.840
sustainable company. It's available on Amazon
now. Just search Maizie in books and

389
00:35:22.880 --> 00:35:31.559
you'll find me all fantastic And for
individuals, for anyone who's listening, what

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00:35:31.760 --> 00:35:36.679
might be your last couple one to
two practical tips that they can take and

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00:35:36.800 --> 00:35:40.800
applied straight away. So you talked
about home cooking and how we can be

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more sustainable there, how about just
starting with what we call in my household

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00:35:45.280 --> 00:35:52.119
the refrigerator challenge, which is going
to the refrigerator, opening it up and

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00:35:52.159 --> 00:35:55.519
creating a meal from whatever is in
there. And as opposed to shopping for

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new products or letting things go to
waste in your own home and you can.

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00:36:02.000 --> 00:36:07.400
There's so many tools to google recipes. Just pick something out of your

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00:36:07.400 --> 00:36:13.360
own house and make something delicious.
Challenge yourself to do that. M definitely,

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00:36:14.360 --> 00:36:20.000
so I'll definitely be challenging myself today. Thanks stir Fries and Soups.

399
00:36:20.039 --> 00:36:22.840
Those are your two friends, stir
fries and soups. Yeah you can.

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00:36:23.159 --> 00:36:28.280
You can drop anything in stur friend
soup. So yeah, definitely a good

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00:36:28.280 --> 00:36:31.079
way of thinking. And so thank
you for joining us, Missie. You

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00:36:31.280 --> 00:36:38.199
have given us a lot of food
for thought. Thank you very much.

403
00:36:38.199 --> 00:36:45.280
I appreciate being here absolutely well.
Listeners, thank you for joining us because

404
00:36:45.400 --> 00:36:52.519
you are the soul of the show. Share with us your stories, keep

405
00:36:52.519 --> 00:36:57.320
the kind of circle going and let
us know who can we bring How can

406
00:36:57.360 --> 00:37:00.840
we support you and serve you to
live the life you des avenue want?

407
00:37:00.480 --> 00:37:06.440
And thank you one for making the
show technically possible. Thank you. Thank

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you for being part of Beyond Confidence. With your host v Park, we

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helpe you have learned more about how
to start living the life you want.

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Each week on Beyond Confidence, you
hear stories of real people who've experienced growth

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by overcoming their fears and building meaningful
relationships. During beyond Confidence. Divapark shares

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what happened to her when she stepped
out of her comfort zone to work directly

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with people across the globe. She
not only coaches people how to form hard

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connections, but also transform relationships to
mutually beneficial partnerships as they strive to live

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the life they want. If you
are ready to live the life you want

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and leverage your strengths, learn more
at www dot dvpark dot com and you

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can connect with vat contact at dvpark
dot com. We look forward to you

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joining us next week.