Season 2: Episode 1 Boom Time

Small business is at the heart of the Texas Economy.

We’re back with Season 2 and we’re ready to tackle this next phase of the economic boom time and recovery as we emerge from the weight of the year long pandemic that cooled so many sectors of the economy and super-charged others. 

But there’s no doubt that in physics and the economy any action has an opposite but equal reaction and we’re seeing that now.

Episode 1 of Season 2 is titled Boom Time and we’re talking to businesses that are thriving even though a year ago the prognosis was uncertain. None of these companies was deemed “essential” at the start – but I think each one has proven that they’re essential, as we’ll see, they’re the fabric of life in Texas and they help keep us optimistic, fed, and give us a sense of hope for the future that the pieces of our past will still be here when we all Emerge Texas Strong. 

This episode of Emerging Texas Strong is sponsored by Texas Mutual Insurance Company, a leading worker’s comp provider in Texas, and is a production of Earnest Media.  If you are interested in sponsoring a heartful podcast focused on the journey of Texas business owners for a focused market audience email, contact@EmergingTexassStrong.com

Episode 1 Guests:

Matthew Girocco –Typhoon Texas

Bob Lee, The Big Texan

Texas Mutual Insurance Company

EPISODE 1 TRANSCRIPT:

Texas Mutual In…: 00:00 Support for the Emerging Texas Strong Podcast comes from Texas Mutual Insurance Company, a workers’ comp provider, committed to helping companies build a stronger, safer Texas.

Host, Linsey Li…: 00:10 On this episode of Emerging Texas Strong,

Bob Lee, The Bi…: 00:13 The travelers have been thick since March this year. I don’t know wherever else we could put people maybe on the roof of the big Texan. It’s a full house. I mean, it goes and it goes, but the rest of the time, it’s just going to be, you know, hour or two hour way to get in the restaurant and thank God we’ve been this way for quite a while, and that helps.

Host, Linsey Li…: 00:34 Welcome back to Emerging Texas Strong, a growing collection of stories, lessons, and advice from small business owners in Texas, working hard to survive this pandemic economy. We follow a collection of businesses and weave their stories together. As we navigate a full season of big picture topics like emotional intelligence at work disruptions in the supply chain and the business of bringing business back to the office, we’re back with season two and we’re ready to tackle this next phase of the economic boom time and recovery. As we emerge from the weight of this year long pandemic, that cooled so many sectors of the economy and supercharged others, but there’s no doubt that in physics and the economy, any action has an equal but opposite reaction. And we’re seeing that now episode one of season two is titled boom time. And we’re talking to the businesses that are thriving even though a year ago, the prognosis was uncertain. None of these companies was deemed essential at the start, but I think that each one has proven that they’re essential as we’ll see, because they’re part of the fabric of life in Texas and they help keep us optimistic, fed and they give us a sense of hope for the future; that the pieces of our past will still be here when we all emerge Texas strong. Now I came across the big Texan on a recent road trip I took up to Palo Duro canyon, located just outside of Amarillo, over Memorial day weekend. My partner and I stayed at the KOA right down the road and passed this glorious yellow behemoth of a steakhouse with Texas flags flying, a giant cowboy boot, a giant heifer and a giant dinosaur, all waiting outside. They do say that everything is bigger in Texas, and I have a feeling that phrase, might’ve gotten its start here. The big Texan is an essential part of any road trip into the panhandle and Bob Lee and his team are ready to welcome you. Bob sat down with me right before the 4th of July holiday weekend to tell me how business is going this year and share some wisdom on how to keep them coming back generation after generation.

Bob Lee, The Bi…: 02:36 My name is Bobby Lee and I’m the co-owner of The Big Texan Steak Ranch. My dad opened it in 1960 on Route 66, my brother, Danny and I are the owners. Uh, the second generation owners and operators of it. We serve thousands and thousands of people a year. Uh, this year we’re on track to do about 500,000 people. It’s in the middle of nowhere in the Texas panhandle, but it’s one of those things that’s just, it’s a phenomenon. It’s a perfect crossroads of the highways going to Dallas, to Denver, to Oklahoma city, to Albuquerque. We’re kind of in the very center of it and catching all the wonderful people want to come through and experience the Texas mystique. That’s what the big Texan is all about.

Interviewer, Li…: 03:15 Your father started The Big Texan 60 years ago. Can you tell me a little bit about the history of The Big Texan and how it came to be?

Bob Lee, The Bi…: 03:23 He was here in the Texas panhandle with two kids in the middle of the Texas panhandle, considering in a steak house in Amarillo that represented the old Western look, the old Western feel of what was the Texas panhandle. Because he wasn’t from this area, so he was able to see that there was lots of opportunity to present the Cowboys to the thousands and thousands of tourists going through the Texas panhandle on Route 66 in 1960. So he put a place in that was semi-Western. It had a lot of Western flare to it, but it didn’t really have the true Texas look and feel. And it opened and it was, it was lightly accepted because a lot of the people up in the Texas panhandle really don’t like to embrace their Western heritage. They like to think of themselves as little Dallas or a little Houston. So it never really caught on until he started catching some business from some of the Cowboys that worked at the stockyards, which was about five blocks away from there. And they had about 3000 Cowboys that work there on a monthly basis. And these were, the guys would put their horses in the back of their pickups and go to work, work on horseback all day and then put their horse in the back of their pickup and go back home. But he started catching them more and more because he would cash theiir paychecks and he would sell them nickel beer. And he had a big table right in the center of the dining room, right in front of the cook check that he would have these Cowboys sit at, because the more they would drink his nickel beer, the more they would become outlandish and the true Texans that they really were. And this was fabulous for the tourist and for him because he knew he couldn’t do that. But that’s where the persona of The Big Texan really comes from. It wasn’t him. It was the idea that these Cowboys could create these, “my muscles bigger than yours”, “I can drink a beer faster than you” and their horses were in the back of these pickups in the parking lot, which made for a place that looked like this is where the Cowboys were. So these people coming through the Texas panhandle that wanted to see the Cowboys, this is where they were at. And that’s where The Big Texan really got started. And he was smart enough to sit back and let them do whatever he wanted to do. In fact, the 72 oz. steak challenge came from this very same thing, because they were always talking about how much more they could eat of the other Cowboys and their bigger eaters. And he said, “Next Friday, I’ll have 12 seats at this table. And if anybody wants to sit down, it’s $5 a seat and I’m gonna bring out one-pound steaks over an hour period of time. And whoever eats the most will get the money in the hat.” So he had 12 eaters, he had 12 eaters at the table and the magic started, and one cowboy jumped out to two one-pound steaks, swallowed them. And he said, “bring me one of the bake potatoes and some of those shrimp cocktails.” And he started eating other things just to show off in front of the other guys. And at the end of the hour, he had eaten four one-and-a-half pound steaks, a baked potato, shrimp cocktail, roll butter, and a toss salad. And my dad said “From this day forward, anybody that comes into this restaurant and can eat what you ate, I’ll give it to him free.” And that’s how the 72 oz. steak was born. And that was 60 years ago. And it’s still the rules haven’t changed. The recipes haven’t changed. It’s it’s the land that time forgot up here because the people going through Amarillo, they expect same Roquefort for dressing. They expect the same barbecue sauce. They expect everything to be the same as it was every time they come through here. So it’s our responsibility to the traveler and to the heritage of The Big Texan to keep it up that way. And you know 61 years later, it’s still going stronger than ever and still continues to grow. So we don’t like you use word, you know, it’ll never happen again because you never know what’s going to happen to the next person walks in the front door.

Interviewer, Li…: 06:59 What’s your favorite part about the job?

Bob Lee, The Bi…: 07:02 Favorite part about the job is I understand my product. I understand all facets of it. I understand that one might be a motel stay at The Big Texan Motel, one might be a catering thing, one might be a limo. But I know enough about my product that I can come up with an idea and the ability to make that happen on the spot. You know, I don’t have to go through corporate headquarters or anything else. I go to Danny and say, “what do you think about this?” He says, “you’re crazy.” Well, I can make this work. And we’re able to make things work like that. And that’s what’s really fun about it. It’s, it’s the ability that to have an idea and to be able to execute it and see it come to fruition in success with itself, that’s alwasy real fun. But the most important thing is the food and the service. And those people saying those three famous words, you know, I’ll be back. This is great cause you haven’t changed it. So it’s always nice to hear that and to see them coming back, especially when they come back with their kids, and their kids, and their grandkids. So it’s fun.

Interviewer, Li…: 07:57 What steps did you take to make sure you found new ways to thrive during the pandemic?

Bob Lee, The Bi…: 08:02 I put together some of our other, I’m going to call them ancillary facilities, like The Starlight Ranch, which is a concert venue. We also have The Big Texan RV Park. RVs exploded during the pandemic and we had 120 slip RV park that was called The Big Texan RV Park. And the thing exploded during the pandemic. And it was really kind of funny because it wasn’t your regular RV drivers. It was your not your grandma and grandpa’s RV. It was the young 23, 24, 25, 26 year old kids that had just bought these things. And they’re becoming popular to keep social distance or whatever the reason they bought them for. And you could always tell that they were new to it because they, they certainly didn’t know how to drive them or back them. I mean, they’d tear up all your planters and your plug-ins and stuff, but the RV business exploded and we were able to really promote on and social media about the fact that, you know, if you’re coming through Amarillo, you can stay, you can see a concert and we’ll have a limo pick you up from your RV, take down the restaurant. So there were a lot of things that we were able to tie into and put underneath The Big Texan umbrella that wasn’t done that way in the past. The marketing-wise we don’t really advertise a lot on, on local basis, especially this last year, because we have been so busy with the tourist coming through. People weren’t flying, they were wanting to go to the wide open spaces. And Amarillo is the gateway into the mountains, into the Wyoming’s into the Colorado’s from so many people in the Southern cities. So Amarillo’s occupancy in the hotels and highway business was the best in Texas for many, many months. Now we have more hotel rooms per capita than any other city like that. And our occupancy on our hotel rooms is the highest it’s ever been. It’s the highest in the state right now. And it’s only because it’s such a pass through market that we were able to capitalize on that. And what did we do? We went out and looked at the billboard market and there was so much unsold inventory on the billboards that we were able to pick up a lot more billboards. And we cooperatively work with the convention and visitors bureau about doubling up on these billboards with the free 70 10 steak visit amarillo.com. So it was a nice, nice tie in to where we’re able to do some cooperative marketing. So it worked out really well because we knew where the people were coming from and in marketing that’s everything, the right message to the right people at the right time. So we were able to accomplish that by co-operative marketing and getting the signs up on the highway and putting underneath the, come up, see a concert. And then, you know, you got an RV slip to stay in. So it worked out really well for us.

Interviewer, Li…: 10:35 Are the customers you’re seeing different this year than the customers you’ve seen in the past. And are you capturing a new market or do you expect the old market to actually revive at some point?

Bob Lee, The Bi…: 10:47 Well, you know, with the international travelers before the pandemic we did about 28% of our business was international. The time with the Route 66 the mystique of The Big Texan, the 72 oz. steak, so many international travelers during the solar, uh, off season type, uh, travel would come through and their shoulder seasons. And it was, it’s always been really good for us. And then we also tied in with a lot of international medias. Plus the international media is we’re picking up the Man vs. Food shows. A lot of the shows that were on our food networks are now were redubbed, subtitled and put into their markets. And we’re seeing benefits from all kinds of different ideas with that. One of the biggest things I think that we’ve really, my son was able to come into, is this guy just graduated and they came back in and looked at our live camera, the 72 oz. steak, on BigTexan.com. And people were always fascinated all over the world that they could go there and watch somebody eat a 72 oz. steak. Well, they put their heads together and they created a YouTube channel and really buffed up the video images of the people eating the steak. In fact, they’re even talking about putting a device in that you can talk to the eaters while they’re eating the 72 oz. steak, but we find out just how big that was because we had different countries like Australia, New Zealand, Ireland, that would call, and they said, this is so-and-so pub. And we get an email from him and say, you know, your camera’s down, can you please tilt the camera up a little bit more? We have a lot of people coming in, like to bet on the steak eaters. So there’s, there’s a band going on all over the world when people are down there. And we see so much of the international people coming in and they know where the camera is, and they’ll go up there and they’ll call home their home country and wave to the people and communicate with them on that. So we’ve done a lot with that aspect of the business the video and the YouTube channel now. So with 72 oz. steak eaters it’s, and would have thought, they’d sit around watching this thing all day long, but they do. And it’s just, it’s shocking to us. And I mean, if that’s what they want to sit and watch, and, and it’s, it’s great with us, they were even given our employees names. Uh, I mean, it’s, it’s, it’s a strange world out there and getting stranger, but it works.

Interviewer, Li…: 13:05 Wait, so we can go watch all these challengers, try to eat this massive 72 ounce steak, what’s the website. So we can all play along at home.

Bob Lee, The Bi…: 13:13 Yeah. They can go BigTexan.com. And on there it says 72 oz. steak watch live. And if you watch live, you can go in there right now and see the table with people eat steaks and the whole dining room. So it’s, and this is, this is an international thing. So like I say, once that international market opens up, we will, the travelers will be back from there, all excited about it, excited about watching the 72 oz steak being eaten and some bar getting to bet on it. And then they get to go in there and actually sit there and see it. So we’re looking for some good times with that.

Host, Linsey Li…: 13:44 One of the things I love most about talking to Bob Lee is that it’s clear. He loves his job as a second generation owner operator of The Big Texan, and he’s exceptional at it too. We could all learn a thing or two from him about running a storied brand and how to make it work through the obstacles. When we come back from break, we’ll meet two more small businesses in Texas that have to wipe the smiles off their face and the sweat off their brows as business booms and the recovery.

Texas Mutual In…: 14:09 Support for this program comes from Texas mutual insurance company, a safety focus workers’ comp provider, supplying information and resources that can help Texas employers stop accidents before they happen more@texasmutual.com.

Host, Linsey Li…: 14:24 And now back to our show. Summer is an important season for so many small businesses in Texas. It’s the time when kids are out of school and families are looking for fun, but it’s also the best window of opportunity for a family to move into a new home between school years. Our next two guests are going to shed some light into two more industries that are booming in 2021 outdoor water parks, as we speak to Matthew Girocco of Typhoon Texas at their headquarters in Katy and luxury house sales in the north Dallas suburbs of Plano and Frisco with Patricia Mihanda of Keller Williams Real Estate.

Matthew Girocco…: 15:01 My name is Matthew Girocco. I work at the Katy/Houston park for Typhoon Texas. We have a sister park in Pflugerville/Austin. We started out in 2016. A couple of our owners are A&M graduates that decided there was enough family entertainment in the Houston area, and some conversations happened and they decided they wanted to bring a water park here in Houston area. So families can come and enjoy themselves. And like had a really good year and it grew, they purchased the park in Austin, to kind of get that same experience out in that area. And that’s kinda how we got our start.

Interviewer, Li…: 15:33 What do you love most about your job?

Matthew Girocco…: 15:35 I would say I have more fun here than I don’t, and that means a lot. Almost all our employees are young ones that come in first jobs, and it’s a chance to introduce them to life, working for a company and develop them. And some of them stay with us for several years and just seeing the growth, like year after year as they come back every summer, I find it really rewarding.

Interviewer, Li…: 15:53 What kind of metrics are you watching to guide your decisions? This year?

Matthew Girocco…: 15:57 There’s a lot to kind of watch and monitor, but so we have targets and goals with like admission, revenue, season pass. So all those things try to tell the story of the season and where we’re going and how well we’re doing. So with the departments that are kind of under my purview, like the season pass and, gate admission are more of what I watch. cause those kind of walk through right by my area and my concern. We’re trending above our targets for the season. And we’re trending well above those with our season pass sold and our mission currently,

Interviewer, Li…: 16:30 Are you able to accommodate the influx of new customers and adapt to the changing guest interactions in 2021?

Matthew Girocco…: 16:36 I would say yes. We’re keeping up with demand. Uh, parking is an issue at times. Um, people are interacting with the park differently than they have in previous years. Whereas previous years, like the typical stay was like two to three hours. People would come in, have some time in the water park and they’d head out, go get lunch, be done for the day. And we turn over to the park often throughout the day. Now people, this has started last year, people come and they stay for the day. So we’re having our parking is much more stress than it had been previous years seeing comparable numbers simply because people are interacting with the park differently. And when they come they’re staying all day, but in that same day and they’re spending more because instead of leaving for lunch and not coming back they’re staying here and purchasing our food, which is good, but we have to like balance that and figure out a way to like, have a place for everybody to park and come enjoy the park as well. But inside the park, we’re fine. It’s just outside. We have to reevaluate how we do our parking.

Interviewer, Li…: 17:31 Do you think you’ll be able to continue to capture these new clients? Who’ve just started coming to Typhoon Texas since the pandemic?

Matthew Girocco…: 17:37 Well, so I know we’ve expanded our customer base during that really tight time when a lot wasn’t open. So I think we’ve opened ourselves up to a much larger market in Houston; people that either didn’t wanna make the drive or didn’t realize we were there. I think a lot more people are aware of us now and that moving forward and as things are get back to normal, I think that can really help us grow the business and have bigger years.

Host, Linsey Li…: 17:59 Our final guest is the warm and wonderful Patricia Mihanda, a real estate agent in North Texas. Patricia has a wealth of insight to share about the unprecedented boom in housing sales, both new and resell in the markets of Frisco and Plano.

Patricia Mihand…: 18:14 I’m Patricia Mihanda, I’m a real estate agent in Plano, Texas. I’ve been in the business since 2015. I am married and a mother of three. I love what I do. As I tell my client, from your first call to the closing table, I’ll be there with you. We were originally from Africa, but then I was in DC for about 20 years. I was working at the World Bank and my husband with the federal government. And then we got transferred here with my husband and I was looking for something similar to the World Bank. What is that? Interacting with people all the time. Because with the World Bank, we had different programs in different countries. I travel 54 countries, different backgrounds, culture, and so forth. So I was looking for that. And when I came to Texas, I realized that real estate was giving me that and more so that’s how I ended up into the real estate business. Frisco is the new New York, is the new LA, the new DC where you find, for instance in my neighborhood, my next door neighbor is from Germany and across from me is from Japan. And then I have someone from Plano or from Texas. And then here I am, you know what I mean? So the way I look at Frisco, the way it’s coming up, it’s a very nice neighborhood with diversity where you find people from all over and that’s what makes the beauty of it. That’s what I love about this place, because you go into my son’s classroom and you’ll find all these people from different places, but yet all of us who speak English and all of us, we are American. So I love that.

Interviewer, Li…: 19:57 Do you remember about what month or what season people started picking up the pace and starting to buy again?

Patricia Mihand…: 20:06 Yeah. I definitely remember when around the June, because just things started in February, March, and I have a clear idea. I had about probably 12 contract that canceled for the month of March alone and my team leader, she reached out like, “Hey, Patricia, I just heard, and I saw your cancellation. You have about 12… Is everything okay?” I was like, well, I’m fine. You know, it’s just a shift. We were gonna make this happen. So that was February, March around June. You wonder like, oh my God, can I create another Patricia? Can have two of us because it was so much that you’re like, I’m not going to handle this. So that was the shift starting in maybe in June, because I think at that time, then we already figured out, okay, this thing is going to be here for long enough. It’s going to be here for awhile. We just have to learn how to live with it. That’s number one. Number two was the interest rate. The interest rate went so low that everybody was like, “okay, if there’s any time I wanted to buy, this should be the time to purchase”. And it started picking up. So from June, it’s like, I wanted to create a mini-me Patricia, so I can settle over again.

Interviewer, Li…: 21:29 How are you keeping up? Do you just work a million hours?

Patricia Mihand…: 21:32 How I keep up with the workflow? Actually, I ended up hiring a full-time assistant and now I have a showing agent. If you could have told me this in a million years, that in a middle of pandemic, that’s when I’m going to go and hire folks, I would say probably not, but yes, it did happen. Speaking of shift again, it’s. In one package, we had the beauty and then we had the not so good. So the not so good, it’s when we’re losing people and the pandemic and all that, but the beauty, the business just boomed completely and I ended up hiring folks. And now we are here trying to really keep up with the pace. So just to give you an idea where I am today, this is the month of July. It’s just the beginning of July, where I am today it has surpassed what I did the entire last year. And I’m among the top, top agents in the office. But just to give you an idea, like, it surpasses by far, it’s almost doubled what I did last year. I don’t even know how it happened, but I keep looking, like, “what are the numbers again?” I mean, you know, when we have our meeting on Mondays, and I was like, “come again?” You know when the assistant is going to tell us, I was like, can you repeat that? Because it’s almost something that I didn’t imagine that it could have happened, but he has it it’s happening.

Interviewer, Li…: 23:01 What kind of factors do you think are contributing to that? Are you seeing an influx of new people moving to Texas? Are you just seeing people wanting more space? What are, what are the factors, you think?

Patricia Mihand…: 23:13 When I’m looking at it in with the type of clientele that I have it’s more people are coming from out-of-state because, with COVID, I guess a lot of employees have learned how to, they’ve realized that someone can work virtually from home without being in the office and still do well. So now I’ve heard that some companies in New York and Massachusetts New Jersey, because before it was just California, California, but now I’ve seen a lot of Massachusetts, and New York that are relocating here and they are not looking for jobs here, but they’re coming with their jobs. Right. And then I start asking questions because I want you to understand what’s going on. Then another company moved here that I was not aware off, but no, it was not a case. It’s just to let them work from home as long as they are in the U.S.. So we see a lot of shift from the Northern of the country, like Massachusetts, New Jersey, New York, even some from DC they came this way. So we are looking at, yeah, it’s a lot of shift and I’m excited about it. You know, we are growing and it’s good for the business. Yeah. What lesson I’ve learned. And do I have an advice for the other businesses out there? This is my advice and this is the lesson I’ve learned throughout the pandemic. Yes, I did so well. But then, yes, I saved as much as I could because there’s one thing I know, this is not going to be always like this. It’s going to change. We have some ups and downs in a real estate business and I believe any other businesses. So if there’s anything, I plan more for my future. That’s one thing that I also learned is community build your community. Once you build a community, it’s going to go a long way through pandemic. I learn to pay attention, to look at my surroundings. Who’s around me, who may need the help that I may be able to provide at a time. So I find myself a lot of times doing that, like paying for folks grocery and just checking on them, see how you’re doing. And honestly, that has, first of all, it’s very satisfying. At least for me. And number two looks like doors opens like there’s no tomorrow. Like people remember those things, but this who I am and that’s what I do. So that would be my advice through the pandemic.

Host, Linsey Li…: 25:39 Thank you for joining us on this episode of Emerging Texas Strong, let’s take a second to review a few things that might be useful to you from this episode. #1) Understand your product, what you’re really selling and to whom, so you can be ready to shift and capitalize on that information when the time is needed. And make sure there are plenty of baked potatoes and Rockford dressing ready to go once you do. #2) As show gal, Gypsy Rose Lee said, you gotta have a gimmick. So if you can find a way to get tradition, nostalgia, or Texas mystique as part of your allure, that is a powerful thing. #3) A little virtual goes a long way. Find free ways to share what you’re doing with the world and you never know when you’ll get a call from some pub in New Zealand telling you that people are betting on your customers before they glut themselves on camera for fun. #4) If you were in an industry that thrived during the pandemic, you likely reached a brand new customer base because of the shifting markets. Make sure you work to retain those new clients as behaviors and trends shift back to normal life, post recovery. And #5) We’re seeing a lot of shift and the influx of new families moving into Texas from everywhere now is a great time to do your part, to reach out, help your neighbors and build communities. It’s a time of monumental growth for Texas, and it’s also good for business. Speaking of which, if you’re enjoying this podcast or have found it useful, please share an episode with a friend. We want to grow Emerging Texas Strong as free resource for business owners. So send it to someone who could use these lessons to be happier and healthier business owners. Join us next week for Episode 2: Leaner, Faster, Stronger, & More Profitable, where we’ll discuss how business owners use this downtime to learn how to do more with less and are now emerging from the pandemic with a new operating model that is lean and ready to make some big profits podcast, production interviews, edits, sound design, and office snacks for the Emerging Texas Strong podcast are done by Linsey Lindberg. Bio’s and business information for all guests featured in Season 2 can be found on EmergingTexasStrong.com. Find out how you can work with them and make sure you support Texas small business. To share the hope, the journey, the struggles, and the advice, be sure to follow, like, rate and subscribe to Emerging Texas Strong on the web so that each episode shows up directly in your podcast feed. Also I’d super appreciate it. And if you’re enjoying the show and you want to show us some love, leave a five-star review, it’ll help more people find us. Follow us on Facebook and LinkedIn @emergingtexasstrong or Twitter @Texasstrongpod, where I’ll be posting such gems from episode one as my travel photo in front of The Big Texan Steakhouse Ranch in Amarillo, details for an upcoming late-night Neon Nights at Typhoon Texas. The book shift mentioned by Patricia Mihanda and a link to watch the live stream of the 72 ounce steak challenge at Big Texan all mentioned in today’s show. And if you’d like to be interviewed, please reach out contact@emergingtexasstrong.com. Emerging Texas Strong is a production of Earnest Media. If you’re interested in sponsoring a heartful podcast, focused on the journey of Texas business owners for a focused market audience, we’d love that email contact@emergingtexasstrong.com. Remember, you’ve got a friend somewhere in Texas, who’s rooting for you. I’m your host, Linsey Lindberg. Join us next time for more stories of Texas small business on Emerging Texas Strong.

Texas Mutual In…: 29:17 Support for the emerging Texas strong podcast comes from Texas Mutual Insurance Company, a workers’ comp provider committed to helping companies build a stronger, safer Texas.

Speaker 2: 29:29 And it’s big. Everything’s big in Texas cause kinda corny.

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