This is Episode 21 of the Social Pros Podcast : Real People Doing Real Work in Social Media. This episode features Joe Stupp of Chipotle. Read on for insights from Joe and our Social Media Stat of the Week (this week: only 33% of people on social networking sites follow a company or a brand on social media sites).
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Please Support Our Sponsors
Huge thanks to data-driven social media management software company Argyle Social for their presenting sponsorship, as well as Infusionsoft, Janrain, and Jim Kukral at DigitalBookLaunch. We use Argyle Social for our social engagement; we use Infusionsoft for our email; Janrain is our crackerjack social integration company, and Jim is our guest host for the podcast (and a smart guy).
Social Pros Transcript For Your Reading Enjoyment, Thanks to Speechpad for the Transcription
Jay: We are back with Social Pros. I am your host, Jay Baer, joined today again for the second week in a row, here on episode number 21, the official reaching drinking age episode, the marketing manager for Argyle Social, Ms. Jill Carlson.
Jill, welcome aboard.
Jill: Thanks, I’m excited to be back. Eric better be nervous. I might have to take the reins back from him.
Jay: Eric is going to be the Wally Pipp of Social Pros, for all of you old school baseball historians. You can look that up. I’ll link that up on Wikipedia.
Thank you as always, everybody, for listening. Had a lot of great feedback about Social Pros lately, people stopping me at BlogWorld and emailing me, things like that, saying they’re loving the show. Thanks to everybody out there for listening. We appreciate your support.
Keep emailing us or coming to the Facebook page or whatever. Your love is what makes us want to do this.
Thanks of course to Jill’s company Argyle Social for being the presenting sponsor of Social Pros. Also our other fantastic sponsors, the good folks at Infusionsoft, who we use for all of our email stuff. The folks at Janrain unbelievable social integration, and our buddy Jim Kukral from digitalbooklaunch.com, who is going to be sitting in for me the next couple weeks as I am going to be sunning myself on the beaches of Greece, eating lamb and not recording Social Pros.
Jay: I will be recording Social Pros in spirit.
Jay: Exactly. With a mouth full of baklava. Let’s talk about this week.
Jay’s Thought of the Week
Jay: It’s been an interesting week in the interwebs. I think the thing that struck me as particularly worthwhile talking about today was the deal with Radian6/Salesforce and Twitter to give them real time firehose access to the Twitter tweets API, which as far as I know Twitter has never done that, has never given an individual vendor access at that level. Jill, given the fact that you guys are in that business, I wonder what your take is on Twitter. I guess I’ll just come out and say it, playing favorites with individual vendors. That seems like an interesting move for me.
Jill: It is, and I’m curious to see how all of this develops. Because we continue to see the Salesforces of the world scoop up all these companies, to really pull in the Buddy Medias and the Radian6′s to go and get every single weapon in their arsenal. I’m really curious to see what the benefit would be for Twitter to go ahead and grant specific access just to one vendor like that. It seems like a risky move when there’s so many other platforms out there. I’m curious to see how many people jump on the opportunity and see how the integration actually works, but it’s definitely something we’re watching very closely from our end.
Jay: Yeah, and even insofar as Salesforce is developing a robust social marketing platform, there are other people trying to create similar platforms. Oracle, that we’ve talked about here on Social Pros in the past, or Microsoft maybe working on something as well, etc. While Argyle for example doesn’t have end to end capability within your own company, the way you integrate with APIs, you do have a broad ability to do a lot of things that these guys do under one roof. I agree, it’s interesting. Maybe it’s more hey, we’re going to beta test with these guys, and we’ll open up that kind of real time access more broadly down the road.
Jill: Yeah, I think that’s what we’re definitely hoping is the case. That way the bugs can be worked out and it can be more streamlined, so when it’s opened up to more folks then it’s bug free and more user friendly. I guess we’ll see where this heads, but I’m very curious. It was a strange move to just grant access to one, so we’re really excited to watch the space.
Jay: The other thing that, on a related note, I found pretty interesting, it didn’t get a ton of play last week, is Twitter announcing that they’re going to allow media within tweets themselves. So when you expand the tweet like you always have been able to, now you’ll be able to see videos, see actual pieces of blog posts, photos, things like that, within the tweets. You can actually sign up, there’s a form to do that we’ll link up in the blog post, as a partner to do that as well. Media companies are thinking, ”Oh yeah, we want to do that so our content will display in stream,” so in the tweets, they won’t have to click through. If nobody has to click through, you are not actually aggregating any page views or visitors or eyeballs on your content. It’s an interesting decision I think that media companies have to make, which is do we want greater reach, even if we can’t monetize that reach?
Jill: Right. This is extremely fascinating, because I personally love seeing all of the actual detail and the photos and everything right there in the tweet, but…
Jay: It’s so convenient, right? You don’t have to click anywhere.
Jill: Absolutely, but I’m not clicking anymore because then it takes forever for my little Apple phone to do the wheelie of, “I’m loading, I’m loading” and it pulls up. Now I don’t have to do that. It’s curious, because I’m seeing a lot more content and I’m seeing a lot more visual content specifically, but I’m not consuming more in terms of clicks. I really wonder how it’s going to pan out.
Jay: Yeah, to some degree strategically, it seems like from that perspective, Twitter is moving more from a librarian to a movie theater operator. They’re getting out of just being a pointing service and being a media company in their own right. I think from ads, sales, at some point they’ve got to make money perspective, I totally get that. I just wonder, at what point do you start biting the hand that feeds you?
Jill: Right, and it’s so fascinating, because I read so many articles where folks were saying, “Oh, this is great, this is the exact resurgence that traditional media needs to have these expanded tweets.” But the first thing I thought was exactly what you thought, which is people aren’t going to be reading the actual content or getting the traffic back to the sites that actually matter for those companies. How will they actually be able to monetize it? I’m curious to see how this, it seems like a great idea for the consumers, but I just don’t actually see how it’s going to make the media companies stronger.
Jay: Yeah. Interesting, we’ll see how that plays out.
Jill: Yes, definitely.
Jay: All right, Jill. Here we go. It’s the time of the show when you give us the social media stat of the week.
Social Media Stat of the Week: 33% of People on Social Networking Sites Follow a Company or Brand
Jill: It makes it sound so serious. Yeah, I was thrilled to do a deep dive into all the data points that were released in the Social Habit, the research done by Edison. By the way, if you just Google “social media stat,” your blog post on it is the number one hit.
Jay: Hey, how about that.
Jill: Folks can go and find it very easily. I was absolutely shocked to find out that only 33% of people on social networking sites follow a company or a brand on Facebook or Twitter.
Jay: Yeah, anywhere.
Jill: Anywhere. We have folks who are obsessed with edge rank, whose entire job it is to get those photos up, to get comments and shares and really up that virality number. All of a sudden, we realize that 33% of people like brands on networks?
Jay: Yeah, as I mentioned in the blog post, if you want the whole research you can go to socialhabit.com and put in your email address. You can get the entire report sent to you for free. This is the last free version of Social Habit, it’s moving to a paid product the next iteration of that research. It’s a project that I’m working on with Jason Falls and Mark Schaefer and the folks at Edison Research, who also do all the presidential exit polling. It’s going to be a busy year for those cats. Yeah, I don’t know how to take that stat. A third of everybody who’s in social media, consumers, have ever, not just presently but have ever, ever, followed a brand anywhere in social media. A third. So I’m not sure if that means that jeez, we’ve got a lot of opportunity still. This isn’t a mature space. We should be able to really goose these numbers. Or if it means that fundamentally, people just don’t care, they just don’t want brands to be in social. That if anything, it is sort of a necessary evil. I don’t know.
Jill: Yeah. The crazy thing is if you look at the growth since 2010, it has increased 17% in those two years. If you actually break it down year by year, it was 9% the first year, from 2010 to 2011. Then 8%, so it’s actually slowing down, the growth. I’m pretty certain I’ve never liked a brand on Facebook. I fall in that 67%, but I don’t know.
Jay: Ever? You don’t even like Argyle Social on Facebook?
Jill: Oh, I do believe I do. Yes. And I like brands who I work with.
Jay: Or Convince & Convert, for that matter?
Jill: Yeah, and PageLever. Anyone we do webinars with, absolutely.
Jill: I mean in terms of consumer brands, even though I’m a huge Coke Zero fan, I’m pretty sure I’m not a fan of them or my toothpaste, or any of that.
Jay: That’s why I love you, Jill. You’re the only lady Coke Zero fan out there. You’re not even supposed to drink it, you know. Their whole marketing campaign is around “it’s not for you, ladies,” but you defy their personas.
Jill: I think that’s Dr. Pepper Ten.
Jay: Yeah, but it’s pretty similar. I’ve seen the case study from Coke. That’s why the can is black and all that kind of stuff. They’re not quite as egregious about it as Dr. Pepper Ten, which is almost borderline offensive it’s so, but I never see ladies drinking Coke Zero. You are the exception, Jill.
Jill: Oh, yeah. I’m coming off of a pretty serious addiction here. I’ve replaced it with seltzer water actually. It used to be eight cans a day, so.
Jill: Yeah, I’m down to two.
Jay: That is great. We need to get somebody from Coke on here and send you cases of that. Funny about Coke Zero, we’re totally off topic now, but I saw something in a magazine the other day that said that flight attendants hate it when you order Coke Zero, because it’s so fizzy it takes way longer to pour, and it slows down their whole thing. I actually asked a flight attendant about that on a Delta flight the other day, and she acknowledged that in fact, they do not like it, but I order it anyway because that’s what I drink.
Jill: That is so funny. Oh my goodness.
Jay: There you go. Extra fizzy. Well, you know who could actually weigh in a little bit on the meaning of the statistic, on whether brands have room to move, or whether they’re doomed to fail because nobody wants them in social media, is our very special guest today. Mr. Joe Stupp, who is manager of all things digital marketing for a little restaurant chain some of you may have heard of called Chipotle.
Special Guest: Joe Stupp, Chipotle
Jay: Joe, thanks so much for being on Social Pros.
Joe: Hey, thanks for having me, Jay.
Jay: What do you think about that stat? You probably heard us chatting about it. 33% of people in social media have ever followed a brand. What’s your take on that?
Joe: That’s an amazing statistic. Is it possible, and obviously I haven’t looked at all of this to dig in, that they’ve measured inactive accounts at all?
Jay: I believe the way that stat was devised, is they actually asked people who is active now, and then amongst that group they asked the second question. I think no.
Joe: Got you. That’s pretty amazing. Obviously we’d like more people to follow us, too.
Jay: Of course that includes people all the way up. That study starts at age 12 and goes up until you’re dead. There’s certainly a group there on both sides that probably have less propensity overall to follow brands. I don’t know that my mom follows brands, and she’s fairly active on Facebook. Probably Convince & Convert, but I don’t know beyond that.
Joe: My mom isn’t on Facebook, so I don’t know that one.
Jay: You know what, Joe, you’re probably fortunate about that.
Joe: I did want to say that I’m honored that I got selected to be on the 21st episode. I like to party.
Joe: Which one had it and which don’t. Yeah, we wanted all of them to have it, but unfortunately some zoning restrictions there are out there, sometimes liquor licenses are really expensive, etc.
Jay: Not worth it, yeah. Chipotle of course, very active in social. One of the things that we like to talk about here on Social Pros is the operationalizing and scalability of social. How many locations do you guys have now?
Joe: Over 1,250.
Jay: Yeah, so that’s a lot of burritos being made and a lot of people to wrestle to the ground. How do you represent 1,200 locations with one social presence? Because as I recall, you don’t have individual social presences for individual locations, or even regional or statewide groups of restaurants as far as I know.
Joe: Correct, we do not at this point, although that’s not something we’d rule out in the future I guess. At the moment it seems easier for us to bring all of the different locations into one bucket. It’s certainly more organized for us to be able to talk to people that way.
Jay: It’s interesting, I should write a blog post about this someday. I think partially it rings more true for Chipotle than it does for other types of broad based restaurants or franchise organizations or things of that nature. Because your customer experience and your overall brand experience, it is so consistent across multiple locations.
Jay: Not only what you serve, but even the music that you play and the way the restaurants are set up. Some restaurants don’t have that same level of consistency, so maybe at that point it would seem weird to funnel everything through a singular social presence.
Joe: We do rely very much on our face-to-face presence in our actual restaurants. We actually expect our individual restaurants to take part in the neighborhoods in which they’re built, so there is a lot of that. As far as social media is concerned and customer service and reaching the corporate office, etc., yeah, it’s just one voice primarily.
Jay: One of the things I thought was interesting was on your website, you very much underplay social media in general. Perhaps more so than most major brands that have a broad consumer presence. I don’t know if that’s intentional or something that you’re fighting the good fight internally. You go to the home page of Chipotle, there’s not a big “follow us, like us,” do this kind of thing. You don’t even see that. There’s a couple of small icons on some interior pages, but not a lot of real estate is devoted to the social media connectivity.
Joe: I think that’s something that we’re debating still. Certainly that website actually was built before our social media presence was larger. We’re still trying to think about that and what seems right. Yeah, we don’t want to overdo it either, and we’re very careful about that sort of thing.
Jill: Joe, I found this article from 2008 from the Rocky Mountain News. Back in the day it said that you are the single person who picks the music played in the restaurants. Is that still true?
Joe: That did used to be the case. I don’t do that anymore. It actually took a lot of time to do that. We wanted to keep music fresh all the time, so I was picking hundreds of songs a month. It just was too much. Although I would love to do that as my job, I guess all the time, but it wasn’t my only task.
Jay: Did you ever break a band, like on the OC or one of those kinds of things? They got played at Chipotle and all of a sudden they became a thing?
Joe: No, I don’t think so.
Jay: Have you ever wanted to slip in to, at some point during a mix, an old Dinah Shore record, just totally freak people out.
Joe: We used to do stuff like that every once and a while. Have some Frank Sinatra in there every once in a while that people were like, “What is this going on?”
Jay: You probably have seen this on commercials. Have you ever done a Shazam campaign? That would be an interesting option for you guys.
Joe: We’ve talked about it, but we haven’t done anything yet with it.
Jay: You’re so known for that, for the music, it’d be an interesting opportunity for you maybe.
Joe: That would be a lot of fun. I think we should. It’s a good idea.
Jay: Speaking of music and commercials, a lot of conversation in the last year, 18 months, around the ‘Back to the Start’ music video, Willie Nelson covering Coldplay, huge, huge social chatter about it. I don’t even know what the YouTube count is now, it’s some ridiculous number.
Joe: Six million something, I don’t know.
Jay: Six million, yeah, that’ll work. How did that come to pass? Obviously that wasn’t started as a digital initiative, it was a commercial. How does that get integrated between what happens on the brand side, TV, versus what you do on the digital social side?
Joe: I think they thought about it because we’ve always been very tied into music, and we’ve always taken a lot of pride in the music that we had in our restaurants. They thought, ‘well, gee.’ Something we’ve also favored a lot over the years is interesting covers by different artists, and not just the normal song itself.
We wanted to bring something different to people in restaurants. That led to this whole idea about doing different songs by different artists doing each other’s songs and things like that. It just turned out that Willie Nelson was willing to do this thing for us, and Coldplay was pretty excited about it too.
That was basically the start of it all. Then we met these cool guys in the UK that did really amazing stop action work, and they put it all together, and it came out great, and people loved it.
Jay: Did you have it online before it broadcast, or was it broadcast first and then online?
Joe: We did, we had it on our YouTube channel for, I’m trying to think how many months. A few months at least before it went on the Grammys.
Jay: Was it always intended to be on the Grammys, or was the YouTube popularity what, you said, “Hey, maybe there’s something here. We should buy TV time for this.”
Joe: We had no idea it was going to be that popular or also that controversial as well. We thought we’d check it out with the Grammys, and it turned out our opportunity was available. It happened that Coldplay was performing too, so we figured we’d tie that in as well. It seemed to work really well. It definitely generated a lot of conversation for sure.
Jay: Is Willie Nelson a burrito guy, a taco guy, what is his deal?
Joe: I don’t really know. I think he likes really small burritos. No, I’m joking.
Joe: I think I like that idea. Anything he wants I guess right now.
Jay: Exactly. He has three or four locations that he just manages for you.
Jill: Joe, I was also reading that you guys have the most responsive, in terms of who’s in your peer group, social media team. You guys respond to 83% of Facebook posts, and 90% of your Twitter feed is actually responding to direct at mentions. How are you able to do that as you grow?
Joe: I don’t know, and I’m not sure if that statistic is still valid today.
Jay: Now it’s 4%, it’s not quite as good.
Joe: Right. Took a dive a little bit. We really want to do that. That’s always been one of our hallmarks, that we’ve responded to individual people across the board a lot. That started in the old days when we just did customer service via email and from our website. We still do that, too.
We’ve always taken pride in responding to each and every person that writes in. It doesn’t always happen that we respond to every single tweet, every single Facebook post, but we try to get to the majority of them.
That’s our philosophy. Customers are trying to reach us via email, via our website, via telephone, via Twitter, via Facebook, whatever, and we want to talk to them. We want to make sure that we’re available to them.
Jay: How do you staff that, Joe?
Joe: We’re not really sure. We haven’t figured that one out yet. That’s the way it is.
Jay: Do you have people around the clock, working shifts? Are they customer service agents who also do Facebook and Twitter? How is that operationalized there?
Joe: There’s three of us, Myra Ryder, Rusty Parch and myself. We split up the day and we respond to a lot of the stuff that goes throughout the day. We essentially go from 9:00 a.m. Eastern to 10:00 p.m. Pacific. Obviously we’re missing a few people overnight, but hopefully they’re willing to wait.
Jay: I suspect you’ve seen an uptick in overall customer inquiries coming from social in comparison to email and phone?
Joe: We have over time, for sure. As we acquire more followers and more likes and whatnot, definitely we’re getting more people that are talking to us that way. It’s faster for them. If someone writes an email to our website, they’re not going to get an immediate response. Sometimes we respond within 30 seconds or something like that, but that’s definitely an important part of it.
Jay: Definitely, that expectation management is so different based on each channel. I always find this interesting in the restaurant business though that people do that passive aggressive thing where they say, “hey, I don’t like this guacamole,” and they’re tweeting it, and you can just walk three steps over and tell the person at the counter that they don’t like the guacamole. It’s such a strange dynamic that we’ve created for ourselves in this world.
Joe: People have always done that with email and phone calls, too. Some people just don’t like to be confrontational I think. Sometimes it’s a little difficult to actually speak to the person directly. But we’re happy to be there if they want to speak to us in that other way, so.
Jay: Do you do similar reputation management stuff on Yelp and Foursquare, reviews and tips? Given the number of locations you have, 1,250 or so, there’s a lot of individual notes out there about individual locations and circumstances.
Joe: Foursquare is interesting, we haven’t really figured out how to communicate effectively on it. I think that’s being changed if I’m not mistaken, or it may be different from how I understand it.
Yelp we’ve thought about, but we’re not sure if we have the time to engage with individual stores on Yelp yet. We might not have the manpower for that sort of thing at the current moment.
Jay: Yeah, that’d be a big move for sure. You almost have to do it at the store level, which would be tricky.
Joe: For our new concept that we rolled out called ShopHouse Southeast Asian Kitchen in the District of Columbia, we are definitely looking at Yelp and using them. We only have one restaurant for them, so that’s a lot easier to manage.
Jay: You’re right, some of the things that we take as potentially important in social, when the restaurants came online, that didn’t exist, so to go back and retrofit all those and say, “Now you have to also take this into account in your daily responsibilities” is a big change. Even on a website like you talked about.
Jay: You are doing Pintrest stuff, right? Jill, did you look at the Pinterest thing?
Jill: I haven’t checked them out yet.
Joe: We just started, because it’s not very sophisticated yet. We just started the page, so we haven’t done much with it yet. We’re looking to do more of that in the future for sure.
Jay: Because people have so much passion for you and you play a bigger role in people’s lives who are big fans of yours than just making tacos, I think it’s got a lot of potential.
Joe: It seemed to make obvious sense to us, too. People love to take pictures of their food, and that’s true on just about every social media channel. Pinterest makes sense for that.
Jill: Joe, is it true that back in the day you jumped ship and went and managed a Wendy’s?
Joe: I did for a few years, yes.
Jill: What brought you back to Chipotle?
Joe: Working at Wendy’s. No, I’m just kidding.
Jay: We were going to have Wendy’s on the show, but I guess that’s not going to happen. Thanks, Joe.
Joe: I’m sorry. I had a great experience working at Wendy’s.
Jay: He had a terrible Frosty allergy.
Joe: No, I had a terrific experience working at Wendy’s and learned a lot of great things. I realized that Chipotle was my real love. I’ve been with Chipotle since 1994, roughly.
Joe: I decided that I wanted to come back. I love it here a lot, and it’s a great company to work for. We’re doing wonderful things.
Jay: You have seen some changes since 1994?
Joe: I have, yeah. From one store to over 1,200, for sure.
Jay: Wow. That’s something. Speaking of changes, you’re getting in the event business now too. Tell me about this Cultivate festival.
Joe: Indeed. We tried the first one last year in Chicago, and basically the Cultivate festival is a free event. We invite farmers, musicians, artisans and some chefs too. Basically chefs are giving demonstrations, musicians are playing, artisans are plying their wares. We’ve got some food available around throughout the festival. People can just come and learn and talk to chefs, listen to music, buy something if they want. It’s free to get into, and it’s really fun. Last year I think we had 17,000 people that just showed up for it. Pretty cool.
Jay: Wow. Sort of like New Belgium’s Fat Tire festival, but with food instead of beer.
Joe: Exactly. We had no idea how many people would show up. We didn’t know if people would be interested in such a thing, and we didn’t know how to promote it exactly. We weren’t sure if we wanted too many people or not enough, that sort of thing. It was very exciting for us, and we’ve decided to expand it to Denver also this year. We’re doing one event in Chicago on September 15th, and one in Denver on October 6th. We’re pretty stoked about doing it. It’ll be fun.
Jay: Fantastic. We’ll make sure we link those up. If you had 17,000 people just show up the first time, I think you can probably pare back the ad budget for that. I think you’re going to be in good shape.
Joe: Yeah, I think we’ll do OK. We’ll be supported now with social media and all kinds of social media as well.
Jay: Awesome. You do some livestreaming to the Facebook page.
Joe: Yeah, we didn’t do that last year. I think part of it had to do with whether we had the rights to have musicians being played on that.
Jay: Oh yeah.
Joe: We’re going to try to do some different stuff this year. We’ll see.
Jay: You’ve got a lot on your plate for a small team. Good on you.
Joe: Yeah. We all work hard, because that gives us something to do.
Jay: Joe, do you have some Social Pros shoutouts for us before we let you go?
Social Pros Shoutout
Joe: I don’t know if they’re pros or not, but I do have some shoutouts.
Jay: I’ve got some social amateur shoutouts, is that going to work for you?
Joe: Exactly. One guy that I wanted to shout out about is a guy named Andy Carvin. He’s an NPR strategist, and he tweets @ACarvin. He is the most amazing organizer and curator and retweeter of Middle Eastern news that I’ve ever seen. I’ve always been a Middle Eastern history buff, so I follow him religiously. He’s up all the time, always retweeting stuff. It’s amazing the work that he does.
Jay: Very cool, that’s a great shoutout. I love it.
Joe: The other thing that I wanted to talk about was we’ve had a really bad forest fire in Colorado, and The Larimer Sheriff Department has been tweeting community information and updates. It’s been an interesting application for social media I’ve thought. Being available not just to the media, but also to tell people through Twitter what’s going on and what’s happening with the fire. They’ve done a great job, and they’re @LarimerSheriff.
Jay: Fantastic. I’m really sorry to hear about that, having lived in the forest myself for a long time, I know what that is like. It’s terrible.
Joe: Yeah, it’s very dry out here right now. No rain and not a lot of snow from the winter before, so that’s a good recipe for forest fires.
Jay: Hopefully everything will get under control soon and you won’t have any other big ones this summer.
Joe: I think they’re doing a great job of it, yeah. Hopefully you are correct.
Jay: Good. Joe, you’ve been terrific. Thanks so much for spending time with us. It was fantastic having you on the show, congrats on everything that you guys are doing there. I’m going to go to Chipotle tonight in your honor.
Joe: Thanks, Jay. I heard you were going to Greece. Might I suggest Mistra? It’s a little Byzantine medieval town in Greece that’s in the Peloponnese Peninsula.
Jay: OK. I will make it happen. I will Google Maps it right now.
Joe: All right.
Jay: I appreciate that.
Joe: Nice talking to you guys.
Jay: Thank you very much. Appreciate it. On behalf of Jill, Jill, thank you again. You’re back again this week, awesome. Jill Carlson from Argyle Social, the presenting sponsors of Social Pros. Thanks also to our friends at Janrain and Infusionsoft, Jim Kukral for digitalbooklaunch.com, who will be sitting in for me the next couple weeks with Eric I think. They’ve got some great guests planned. I think DJ Waldow‘s coming on one week, and I forget who else is coming on.
Jay: Evan Hamilton, great. Awesome. There you go, so they’ve got it all worked out. I am going to go into the vacation mode, and I’ll be back in a couple weeks. Thank you to everybody for listening to this, episode number 21 of Social Pros. Take care.