Using a Mobile App To Extend the Customer Service Experience With Steve Greer, Chief Marketing Officer at Urban Plates
Steve Greer is the Chief Marketing Officer at Urban Plates, a chef-driven fast-casual restaurant chain in Southern California serving craveable and nutritious made-from-scratch plates, salads, sandwiches, and bowls. He uses creative and strategic thinking, extensive practical experience, and strong communication skills to engage a wide variety of internal and external stakeholders. Steve is a highly accomplished food marketer who started in packaged goods at General Mills and then transitioned to restaurant brands such as Outback Steakhouse, Fleming's, El Torito, and Chevys.
Here’s a glimpse of what you’ll learn:
Steve Greer explains how and why Urban Plates got started
Why Urban Plates had to reinvent itself as a result of the pandemic
How changes caused by the pandemic affected marketing and messaging
The vision Steve has for Urban Plates' mobile app
The benefits of developing a mobile app for your restaurant
How Steve views AI from a marketing perspective
What challenges are keeping Steve up at night?
What you’ll learn in this episode:
The prevalence of mobile apps in the restaurant industry has provided consumers the ability to scope out menus, make reservations, join a waitlist, and place orders for pickup or delivery. What strategies can you employ to optimize an app?
Apps are a valuable piece of the customer experience equation. If you want to maximize their value, considerations include user-friendliness, intuitiveness, easy checkout experience, and smooth customer service that feels personal. As an experienced marketing executive, Steve Greer says restaurants can reach a high level of customer satisfaction by developing their own mobile apps instead of having generic, ready-made ones. Although it's more expensive initially, it pays dividends in the long run. A customized app allows you to control the customer experience and avoid having a third party between your restaurant brand and your guests.
On this episode of From Persona to Personal, Roger Hurni is joined by Steve Greer, Chief Marketing Officer at Urban Plates, for a conversation about how restaurants can use mobile apps to provide a high level of service to its guests. Steve discusses how to align the app experience with a personal visit to the restaurant, his ultimate goals for Urban Plates' app, why restaurants should develop their own apps, and the benefits of having a custom app to compete in a saturated market.
Resources mentioned in this episode:
This episode’s sponsor:
Today’s episode is brought to you by Off Madison Ave. At Off Madison Ave, we create meaningful moments of brand trust and influence how people interact and engage with brands.
There is a science behind tapping into your audiences’ desires and motivation. After all, if you’re not changing your audiences’ behaviors, you can’t truly unlock all of your brand’s potential.
The proven models and methods of Behavior Design is the strategic foundation for your brands’ success.
Episode Transcript
Intro 0:02
This is From Persona to Personal podcast. Today's episode is brought to you by Off Madison Ave. Off Madison Ave creates meaningful moments of brand trust and influences how people interact and engage with brands. The science behind their approach taps into your audience's motivations and desires. After all, if you're not changing your audience's behaviors, you can't truly unlock all of your brand's potential. Now, let's get started with the show.
Roger Hurni 0:34
Hello, everyone, I am Roger Hurni, the host of From Persona to Personal where I get to speak with top leaders changing consumer behavior so they can propel their brands forward. Before I get to today's guest. This show is sponsored by Off Madison Ave. At Off Madison Ave, we use behavioral science to create meaningful moments of brand trust,which influence how people interact and engage with companies. Our behavioral approach taps into your audience's motivation and prompts them to shift behavior. And if you're not shifting your audience behaviors, you truly can’t unlock all of your brand's potential. These proven behavioral models and methods are the strategic foundation for your brand success. Visit offmadisonave.com to learn more. Now without further ado, I'm super happy to have Steve Greer on the podcast today. He is the Chief Marketing Officer at Urban Plates. Steve is a highly highly accomplished and lifelong food marketer. He started in packaged goods at General Mills and then transitioned to restaurants working at brands, such as Outback Steakhouse Fleming's El Torito, and, and Chevy's. And I'm so happy to have you on the show. Steve. Welcome.
Steve Greer 1:42
Thank you. I'm happy to be here.
Roger Hurni 1:44
All right. Anything wrong there? They get everything right.
Steve Greer 1:46
Yeah, you got it. All right. It's all good. Yeah, they're great.
Roger Hurni 1:49
Well, you got an easy name to pronounce. So that makes it it makes it much, much better. Why don't we start with telling the audience a little bit more about Urban Plates and how it got started, sort of the uniqueness of this restaurant concept?
Steve Greer 2:04
Yeah, replayed, started back in 2011. And their two founders over in place, and they just, they couldn't find the kind of food they wanted to eat anywhere. And, and so they just decided to, to make that pet food possible for people. And their whole point was they just always felt like they were compromising whatever they went out to eat. Right. And, you know, they wanted the ability to eat healthy, or maybe indulgent, or maybe a little bit of bowls. And they always were finding themselves having to compromise. So they dedicated themselves to the plates. And they opened the first restaurant in Del Mar, California in 2011. And, you know, it's grown to 17. Since then, so they had a great idea.
Roger Hurni 2:45
What's the what's the menu? This isn't a marketing question. But what's the menu? Difference, like between that and some of the options they were? They were comparing it to?
Steve Greer 2:55
Yeah, it's a menu. It's, it's a big menu. There. There's a lot going on there though. The, the main, the main, the main dish we offer the the main draw of plates are the plates that serve as plants, right. And this is where you get protein, two sides and grilled bread. And then we also have salads and braises. And, and we have a we have a scratch may deserve to be that the concept of our plates, is that it we're making craveable wholesome and clean food accessible. Right? And, and you think about it, you know, like, if you want sometimes you want a chicken tender, right? And if you're gonna have a chicken tender, have a quality chicken tender have one that's you know, made with with quality chicken, you know, no antibiotics. No hormones, never frozen. Make sure it's made from scratch, make sure it's made to order and served up with some great from scratch sides. So So what's that aspect of, you know, things, things have to taste great. They need to be made from scratch with quality ingredients, and they have to be accessible in everyday value, you got to be able to afford it. Right, which is a priority equation.
Roger Hurni 4:08
It's pretty sad that cooking fresh has lost its way in terms of the lot of quick serve kinds of restaurants and yeah, yeah, unless it's like I said, it's something that's super high end it's, it's under a heat lamp, and that's not the best way to eat.
Steve Greer 4:25
Well, there's also a lot of a lot of shortcuts, right, a lot of processed food out there and, and, you know, processed food has a place in the world and certainly it's it's led to a lot of a lot of food security in the world. But it's interesting as time goes on, you know, on processed food on processed foods better and if you can, if you can have a food that's less process that's better for yourself and pan so we're trying to make that type of food possible. And we're saying hey, like unprocessed is our process so we're not going to touch food unless it has to be be touched. And certainly we're not going a lot of preservatives and fillers and stuff like that in our in our in our food.
Roger Hurni 5:05
Right? So 2011 You go nine years in pandemic changes the entire planet? Yeah. How did the How did the restaurant do? I mean, seems like your concept is pretty easy to pivot probably travels pretty well, maybe I'm wrong. I'm kind of curious how you did there and what were any lessons learned.
Steve Greer 5:26
And you're totally right about the pandemic, we were, the majority of our business was dying and people were coming in and we had a, we had a unique service model at that time, which is where you grabbed a trade, you walked along, you know, a production line, and then you know, then there was different stations, right, and you went to the station and got your food and they made a port and gave it to you. And the pandemic just blew all of that up, we had to go to counter service. So we had to really reinvent the whole business and make it something where you, you go to the cash register, and you order, and then we still have those same stations and prepare everything fresh, but it's different. You're not standing there getting it. If we had to pivot to to our business being majority takeout, for that time, which was a big was a big change for our operation. And but we knew we just hats off to our leadership that they knew that the pandemic was not, it wasn't going to be, it wasn't going to be a thing, right? Like there was going to be that thing, you know that it was good to materially change how the world operates. And we had the foresight, and they made the investment to change that service model, which was a really great code.
Roger Hurni 6:32
If anything, did anything stick, like, wow, we discovered we can do this. So let's continue to do this now and forever, unless something else changes,
Steve Greer 6:40
I think we realized our food travels really well. And we also realized that that that, that people fundamentally got used to buying food and shopping or going to a restaurant. And then they began to change how they felt about takeout. And, and I think that, you know, more people are ordering takeout than they did pre pandemic. And certainly people are more comfortable ordering online. And I think a pandemic totally pushed everyone online and handmade, made a lot more people a lot more comfortable shopping online as well.
Roger Hurni 7:13
It's changed a lot of behaviors. I mean, it honestly, in the restaurant business is ahead of most kinds of organizations that that I work with in terms of embracing technology, embracing personalization, I mean, 2019, you know, the average American didn't know what to do with a QR code. Like, What's that funny looking thing? Yeah. And now, not only did it serve its purpose during the pandemic, but you can still pay checks, and you can look at menus and get all kinds of information that we're just all now used to. And we've turned those individual behaviors into habits. Have you? Have you done any of that kind of stuff in your market? Have you have you entered into that sort of marketing, personalization, if you will, in terms of urban plates.
Steve Greer 8:02
So the number one thing is we learned, we have to execute really, really well for takeout. Because if you're in a restaurant, and you know, so it doesn't get enough salad dressing, let's say, right, you can fix it, right. But if you send a salad without dressing called to someone, and they get home, and they don't have it, that's a really big problem. And so, so hospitality fundamentally changes and before where someone was dining with you for a little 1530 minutes, however long they wanted to be there, you had an opportunity to moderate them and then give them hospitality throughout whole process. And now you just see them very quickly, they're in and out. And, and it's a different ordering environment. So so making hospital Tality happen is very different. And you actually have to kind of exude that energy that you that your company is and and that you are on so that people feel it has been throughout the shopping experience.
Roger Hurni 8:51
Has that translated into any of your marketing efforts to how you talk about yourselves the messaging that you relate.
Steve Greer 9:02
So what changed is how we how we talk about ourselves, through technology, and how we tell people who we are through technology, because in the past, we would literally tell them, right, as now now that's happening, you know, through technology, and it's been it's been a learning process to really say, Okay, well, how do you? How do you make people understand what we're about, you know, and how do you make the purchasing process on an app? Let's say, we have a great app? And how do you make that intuitive? To the point where it feels like you're, you're, you're getting the same level of services as if you were dealing with someone in a cash register, right? So so it's about making technology human and making it accessible and making it intuitive.
Roger Hurni 9:47
Very smart words. Since you mentioned the app let's let's explore that for a second because there's there's nobody in your category that doesn't have an app and I'm I'm amazed by the level of Have while I'm trying to find the right word. They're either not that sophisticated, and they have this utilitarian approach. Or they're very, and it's this is more rare, but they're very, very sophisticated because they recognize the app is its own marketing channel that allows you to perform the rewards programs perform the functions of ordering and doing the transactional stuff. But it's it's also this personalized communications tool at scale, or at least they can be if you embrace it, where are you on that continuum? And where do you hope to go?
Steve Greer 10:41
So I think, for other folks out there, there's, there's a lot of white label app, you know, there's there, the basic apps, and you can just go in and scan them and or functionalities all there. And the challenge with that is that the big companies in all the ones are 2000, plus restaurants kind of company fees. They, they control how that white labels develop, they control the tech, the tech, they control how loyalty works, if you're trying all the facets of that when you're a smaller company, like Aruba plates, it's really hard because you're dealing with white label stop. And that's why we made the decision to actually develop our own app infrastructure so that we could control the experience because we didn't want there to be someone else between us and our guests needs. Right? And if they're if your view of technology is that it's going to help people navigate the brand and an intuitive way will you want to, we want to be able to do that for your guests versus, you know, rely on convincing a white label app to make a change or do something. So it's more expensive, upfront, but longer term, you retain some real brand control, and you retain the possibility of of a better differentiated experience, we also carry the risk that you get it wrong, or you bury yourself in development. So it's a it's a tight rope, but one that I think is worth it.
Roger Hurni 12:02
I don't think the risk is as as great as people make it out to be because there's so many tools and there's so much learning. It's it's not like it's 2009, and you're developing an app for your restaurant. You know, we've gotten pretty far down the road. But I, I love your take on it. Because I will tell you without throwing anyone under the bus way too many times, way too many times. I bet I've asked this kind of question of CMOS? And the answer has been, we would love to do that. But the third party that built our app won't do that until everybody does that. Or we would love to add on this AI layer. Let's just say like, Hey, I'm an API for mobile apps, we would love to be able to do that. But the people that manage the technology, this third party doesn't want to talk to anybody else, because they're in fear of losing business to any sort of bolt on that might occur. So I think it's really genius. I think you'd be commended for doing your own app. And, and really controlling that, because it's the one I've seen with all the marketing channels out there, it's the one you really do have the most control over. That has a two way conversation, because you have control of your website and blog. But it's a lot of times it's, here's what we would want to put out there. Not here's how we is, with all the work that I do behavior consulting, this is what I love about the app, part of it is that is a two way channel. It's here's what we think is important to you. But then if you look at implicit and explicit behaviors, you can determine, oh, these are the things that are important to the customer. Therefore, let's have this equal exchange in conversation or messaging. And that's where I think the brand, as you said, carries out of the restaurant and into the home and into the experience of ordering. And it's not just this one finance situation. I think that's a huge lesson a lot of other brands can learn and even with 17 stores you are you are way way ahead, believe it or not, at least in the thinking of that then a lot. A lot of other companies that I've seen, I'll get off my soapbox about it, because I think it was just really smart. And I want people to learn a lot from conversations.
Steve Greer 14:20
Yeah, and but there are a lot of great white label apps out there. So I'm not throwing those folks under the bus. But if you're, if you're happy, if you're happy with what is then fine. But if you envision to be something bigger, you're probably going to have to do it on your own. Because the challenges you just brought up are very real challenges. And I wish I could take credit for the Urban Place app. It's, I really have to give our founders and our tech folks the credit there because they're the ones who really realized that and everyone we made the decision is what we want to do when everyone's supported that and it takes a lot of work to get there but I believe it's worth it.
Roger Hurni 14:52
No, I agree. I want to pivot to one area because I can't ignore the AI part of the conversation because it's just everywhere, I've got people thinking that it's going to replace marketing, it's going to replace agencies, it's going to replace everything. And I try to equate it the other day to somebody I said, just because we can do something with stem cells in the human body, they doesn't mean we can clone people. Right? And just because there's a fundamental aspect that AI can perform these rudimentary tasks really well doesn't mean it can think it's not souI generous, right? It's not. It's it can analyze the way a human would look at a problem and look for a lateral solution. That said, Are you doing anything with AI? are using it Naser way? Are you looking at AI on top of your mobile app? For instance, are you doing anything in that realm?
Steve Greer 15:51
With AI is a is a, right now, it's a good way to get through a lot of data, right? It can find connections and data and it can, it can see patterns that that regular analysis or traditional analysis can't get, right. And so that's, that's a very, it's helpful to have that because it helps you understand how people behave is in your data. And AI can help you understand that. From a marketing perspective, so so from a learning about people through through data, AI is great. I'm still trying to think through how AI helps us communicate, and you know, look, I've been around like ChatGPT, and things like that, and, and have a write things and, and it's it, you know, different people are doing for me, I write better when there's something already on the page, and I can react, right? There are a lot of people that love that blank, blank page, right? So for me, like a ChatGPT could be interesting. So I could be like, Hey, start getting me started, say something, and then I can respond to it. But, you know, it's gonna be interesting to see and where it all goes. And but you know, that's been technology forever. You know, like, there's someone you know, if you go back and wired up in time, someone's like, Oh, my God wagons? Oh, well, I'm gonna do it afterwards, you know? And I think I think we adapt what we learn, and can we continue to grow? And, you know, technology is what it is, it helps us solve problems faster and better. And the the interesting thing about AI for me is it's trying to introduce this human concept into technology. And that's a, that's a really tricky one. Right? So I think it'd be it'd be sport, I think we need to be you always transparent and honest with our guests and our consumers about what's going on, and just, you know, act in good faith with people on these types of things and learn and you know, what you can use us and what you can't? That's okay to know,
Roger Hurni 17:40
I do I do have the same. The same opinion, it's a tool, it's a calculator. You know, the schools now freaked out when calculators came after, like students who never wanted to learn math, it's like, No, we're just going to learn math in different ways, we're going to have situations where this tool is going to really aid us. But that doesn't mean you don't learn math, you know?
Steve Greer 17:59
Well, and I think as a, as a marketer, it's going to raise the bar of sameness. And what I mean by that is, you know, like, for example, sweetly, right, there's social media that you go back a few years Lola and Taskey, really great. They were way ahead of the curve on say, Instagram and how you tell Instagram stories and their look and their feel. And then everyone started a copy them and now there's a sort of Alan know who the marketing folks at Sweet greens are, but tip of the hat for me that, that you have this really brilliant approach to it. And it got copied a lot into the point where I think they revamped their whole look and feel to move on and their old field. But now everyone's doing that feel. And I think that's kind of what AI does is it'll get everyone to this to what's most popular at the moment. But I still think that there's going to need to be that human, just idea that human sense of art, and that human sense of perspective, that can that can identify something new and put it out there. And then I think once that happens, it's going to be copied very, very quickly.
Roger Hurni 19:00
I would agree. I will shift gears here. I'm kind of curious into what challenges you're facing now. Like, what's what's keeping you up at night? In the business?
Steve Greer 19:14
Well, I mean, the it's tough out there, right? People, people are cutting back, I think people are, their confidence in the future is is is shaky, right? Like, it's, I don't think everyone's like, Oh my God, I don't think it was like, hey, the apocalypse is coming. But they're not like, hey, next week, that'll be better. Right? So it's a little it's a little tenuous out there and people pull back and they pull back on spending in these times. And inflation is a real thing. So you know, the things that was that you know, I'm working on and scenes working on here are similar to what a lot of companies are working on right now. Which is, you know, how do you keep your your prices approachable and affordable. And how do you continue to develop your service and be as good as you can be? Look at doing what you do, so that people stick with you and and keep you in the game. Because, you know, there are there are a lot of reasons not to spend money right now and in we need to pivot and, and, you know, do what we can to make sure we're delivering value.
Roger Hurni 20:16
One of the things I I've seen in some research that I've done when there's been recessions in the early 90s, and I did some research and like, the.com bubble, in these moments of uncertainty, it's not that people don't buy is that people buy value? And you seem like a company that is that affordable luxury? That, you know, yes. We can't go to maybe swanky restaurant once a quarter or whatever it is. But we can go to Urban Plates a couple of times a month, and it becomes this. That feels like a nice dinner out without trying to break the budget. Yeah, it seems like you're well positioned for that. Unless she's great. Tell me I'm wrong. No, no,
Steve Greer 20:58
No, you're exactly right. And that's, that's part of it. Right is is, you know, we would say whatever we make, it's going to taste good, right? It's going to be made from scratch, it's gonna be made for quality ingredients, and it's not going to break the back. Right? And you know, you can, you can eat it. Or if you got 12 bucks, we can get you a great meal. Or if you want to, you know, go really, really, you know, on our bigger ones, it's, you know, it's gonna be at 19 bucks for chimichurri steak and whatnot. But, but that whole point is, is that that rage of offering is there. And so if you're looking for a quick lunch, or a sit down dinner for date night, we've got your copper, which has been.
Roger Hurni 21:36
So I only have a couple of questions. You've been great with your time. I'm kind of curious what you're excited about, like now that we know what the challenge might be? What are you really looking forward to? Like? Are you going from 17 to 177? Soon? Or maybe? Yeah,
Steve Greer 21:50
I mean, Urban Plates is a big idea. It's a billion dollar brand. And so, you know, the big thing right now for us is, you know, we we've gotten down where we know what we do, right? And now it's a matter of, of how do you scale. And so that's that's where we are currently is, you know, we know what the brand is about, we know how we operate. And we have a really strong team, we have great restaurants. So so now it's just a matter of scaling and growing it, which is a really exciting part of it. But I'm excited for the future, I think, you know, we always find We on top of we as Americans always find our way we would winners find ways to win, right man, and life has never been easy for anybody. And these are the moments where you show who you are. You stay true to who you are, you stay authentic, and you keep digging. And and there's a brighter day ahead. So so I'm excited about the future, I think we're in a really good position to do well.
Roger Hurni 22:50
I love the optimism. And you're taking advice on things are epic, are good learnings for regardless of what industry you're in. Which brings me to my last question, because I think what you don't do says as much about you as what you you do do. But within, in that people will tell you to do stuff all the time. And it always brings good learnings even if you don't take their advice. So the question is, what's the worst advice you've ever gotten?
Steve Greer 23:19
That's a great question. I get that a lot. I mean, yeah, because it's so much more than just than work. Right? So so the question is, what's the worst advice I've, I've gotten?
Roger Hurni 23:33
Yeah, and this doesn't have to be about urban place. This can be like, don't take that job here. And that job ended up helping you get to wherever in your life, you know?
Steve Greer 23:42
Yeah, that's a great question. The worst advice I've ever gotten, you know, it's, it's, that doesn't matter. Right? Suddenly, you know, you get that law, it doesn't matter. It's just don't worry about it. Like it's, and I think everything matters, right? And I think you have to, you have to think about it that way. Because, you know, it's, it's easy to be busy. And it's easy to put off important stuff, but, but the little stuff matters, too. And sometimes the little stuff matters as much as the big stuff, right? There's the there's the what you do, but the how really matters and, and you know, how you how you interact with people and how you go about doing what you do, is super important. Because I'm a real believer that we're all putting out energy, right? Every every day, we're putting energy and and I kind of think we're all kind of in that energy business, right? We're all giving and taking energy. And, you know, you have to really think about your time because I'm going to sit down and do stuff every day where it just sucks the energy and life out of me. I'm gonna do other stuff where it's like, oh, this is Craig Wright, and the team around me is doing the same things. But here are the different things the thing that gives me energy is something that sucks energy from someone else and vice versa. And, and I think when you work in a good team that really knows each other, you can balance that energy and that's, that's really what a great car company does is it puts those those types of people together in an environment, a culture, where they support each other, and they can be best best for each other. And
Roger Hurni 25:09
I love that. I have always said that, that small things can have really, really big consequent consequences in both the positive and negative way. But I think the idea of like, ignoring that doesn't matter and really paying attention to everything, because everything does matter in some way, shape, or form is, is really good advice out of the worst advice
Steve Greer 25:27
well, and build on that a little bit. It's like Urban Plates. If you were working for in-person place, we would ask you like, what's your personal dream? Right? And what's that point of the horizon you're aiming for? Not? What do you want to do with your career? Right? How do we do that? We say, what's your personal dream, right? Because whether this is going to be your lifelong employer, or a stop on a journey, we're glad you're here. And we want you to reach that point on the horizon that you're aiming for. And that's a really different perspective in career development. Right. And I've had people working for me that have been like, Hey, man, I'm young. And I'm, I'm just starting out, but one day, I want to own my own agency. I'm like, perfect. Let's get you an experience working for urban plates, that's going to set you up. So you can learn those skills. Right there. Right versus Well, that's great. But you're a copywriter. And your job is to do this. It's like no, okay, well, let's, let's figure out a way to get you some budgeting, let's figure out a way to Have you have you do some legal stuff, like let's put you in position to do that. And, and whenever people are engaging with each other around the personal dreams and what they want longer term, there's this positive use of flows in this trust that happens. And I think it's a really important part because people work really, really hard. But you got to love working hard, you got to love the environment that you work in. And I think that's the biggest thing that that urban places achieved as a really strong culture. And, you know, just I can't say enough about our owners and the structure and the culture they put in place to to make this whole thing operate.
Roger Hurni 26:55
Yeah, I can't remember which book it might have been. I think the quote is “Culture eats strategy for lunch.”
Steve Greer 27:03
Yeah, yeah. It’s Drucker, right?
Roger Hurni 27:04
Yeah. Peter Drucker said it does he said it. Yeah. But it's that says volumes about your core values and how you treat people, that's what makes a brand a really great place to work. Work at. And I like that answer. I like that a lot.
Steve Greer 27:19
And the flip side of that is like, it are in place, if you're when you join Urban Plates, whether you're me, or whether you're, you know, frontline employee, first day on the job, you have promises, you have to keep every day, right, these are promises you owe to the company, you know, and it's things like, You got to earn it, you got to own it, you got to think about it, you got to work as a team. But the company also owes you some promises, right. And whenever you become a manager in place, you become responsible for that. And it's things like, be clear, the number one thing a manager needs to do is be clear, you know, be prepared, that create a sense of belonging, support and develop people. And what happens is as you get people showing up to do their best, and you have a company that shows up to help them do their best, you know, better things happen. And you can get 5% more out of people's time. And they feel like they're getting 5% More other company's resources. And it's this, this magic that happens that we're all on this journey together, which, which is really, really important.
Roger Hurni 28:21
That is a very nice high note to end on. So you've been You've been wonderful with your time, everybody I have been speaking with Peter. I mean, sorry, not Peter, Steve. Steve Greer. He is the Chief Marketing Officer at Urban Plates. Steve, where can people learn more about you and Urban Plates?
Steve Greer 28:39
So urbanplates.com, you can check us out there, you can check us out on LinkedIn, of course, it's a great place and you know, on LinkedIn, you'll you'll definitely see we try to show people, here's what we're doing. And here's what it's like to work here. And here's how we operate. So I think from a business perspective, that's a that's a great place and that you want to get more of a feel for for the company overall, check out our Instagram page, tik tok, and a little bit of Facebook and of course, our website. So you know, that's great.
Roger Hurni 29:10
All right. Well, thank you again. I am Roger Hurni. This is From Persona to Personal and we will see you next time.
Outro 29:20
Thanks for listening to From Persona to Personal, the podcast that takes a closer look into how organizations personalize their marketing. We'll see you again next time and be sure to click Subscribe to get future episodes.
