#41: How to Disrupt Your Industry by Calling the Shots with Kat Hantas, Co-Founder of 21 Seeds
On this podcast, I love interviewing innovators, disruptors, experts and leaders- people who push boundaries and don’t take no for an answer.
Kat Hantas, Co-Founder of 21 Seeds and this week’s podcast guest, disrupted her industry in a major way.
Tune in to learn more about:
The power of storytelling.
How to market to women and survive in a male dominated space.
Why 21 Seeds went against all the typical “rules” of the spirit industry.
If you want to hear more about how 21 Seeds was born, or just love tequila, this episode is perfect for you.
Learn more about Kat here: https://www.21seeds.com or follow her on Instagram @kathantas.
Listen to the Show:
Laura (00:00):
About a month ago, somebody that I used to work with as a marketing director, and I was a consultant in this brand at the time, sent me an article from ad week about this disruptive tequila brand. And she said, this reminded me of you. And we reached out right away. And we said, you know what? We'd love to have you on the podcast. And not only did we get a very enthusiastic yes, but within a week, three bottles of tequila showed up at my house and my husband had a whole new appreciation for this podcast. And when I received it, just the branding, the feel, the visual presentation, the smell, every aspect of this beautiful company that my next guest co-founded showed me exactly what ad week had written about, which is that this was a disruptive brand, a brand that was designed to go into what was traditionally a very male dominated space and say, no, actually this isn't what women want. Thank you very much. This is what women want.
(01:07):
And when you're growing a company, it is very easy. And I've fallen into this situation myself, where you go into a room full of men and you it's easy to think, well, they know best because they've been doing this and I'm just the new girl. And I'm new to this category, or I'm new to this type of business. Or they probably know better than me because, because, because, and what was really cool is that Kat Hantas said, no, actually my gut and my intuition is telling me differently and I'm going to follow it. And as you hear her story, you're going to learn that she was very much rewarded for following her own intuition. When she co-founded this brand called 21 Seeds. And very much, it was a brand that came from her, sitting on something that people were telling her that they wanted. And what she did is she paid attention.
(02:00):
And I want to invite you to think about the places that maybe you are just not paying attention to. The things that people are asking you for, that you're sitting on already, that you haven't fully unfolded or unpacked, or that you haven't completely paid attention to. That's being presented in front of you. That could be your next multi-million dollar brand, just like in my next podcast, guests situation, by the time Kat Hantas and her partners, co-founded 21 Seeds. They were so confident in the product and they knew so deeply. This is what women wanted and needed because they lived in the space in which this product came for so long. And they really allowed their friends and family to be their own focus group as they develop the product. And so many of us women we're social. We love to be with one another. We love to listen to one another. We're so intuitive that again, I just invite you to think about where this is happening in your own life. When you listened to her story up next Kat Hantas co-founder of 21 Seeds.
(03:12):
So here's the challenge: so many entrepreneurs dream of leading a life of impact by creating a multimillion dollar brand, but only a tiny percentage of businesses actually scale to that point on this podcast, we speak openly authentically about what it takes to scale your business. Following the journeys of innovators, disruptors experts and leaders, looking at the behind the scenes of their most challenging moments in greatest lessons learned. My name is Laura Meyer. And I'm your host. I'm a serial entrepreneur, wife and mom to three. I love talking all things business, especially digging into the mindset and strategies of scaling joyfully to the multi-million dollar mark and beyond. Let's go.
(03:50):
Hey everybody. And welcome back. I read about Kat Hantas' tequila brand 21 Seeds in ad week and I had to interview her. It was such an exciting story. I cannot wait for you to meet her. Thank you so much for being here. Kat.
Kat (04:10):
I'm thrilled to be here. I love tequila and I love talking to other female founders and female entrepreneurs like yourself. So I'm thrilled.
Laura (04:19):
So cool. So you're the co-founder of 21 Seeds. Who's the other founder with you?
Kat (04:24):
So actually 21 Seeds is two sisters, one girlfriend. That's was the two and the one it's actually two, one, not even 21. So I started the company with my sister and my girlfriend Sarika. So we're three female founders and we actually have a female owned distillery in Mexico and predominantly female staffed as well. That make it for us down in the town of tequila, which there is an actual town of tequila.
(04:46):
Most people don't know that there's an area of Jalisquillo where all tequila comes from, and then there's an actual town of tequila. And that is where our distillery is.
Laura (04:53):
Amazing. Okay. I want to dig into that, but really let's just get started. What was your inspiration for starting this brand?
Kat (05:00):
Totally. So I used to be a wine drinker. I would drink white wine and Rose were my two go to’s. And I would finish my night off. Like every night I'd finish off with a glass of wine or two, usually one while I was making dinner and one, while I was eating dinner. So that's what I was. I was a wine drinker and I started to sort of not feel great. I'd had my second child, but it had been, you know, plenty of time have gone by, after having my second child where, you know, any sort of hormones or anything like that had gotten out of my system. And yet I was starting to feel kind of crappy best way to put it and went to my doctor. And I said, hey, listen, let's what's going on here. And he looked at what I was eating and drinking. You know, he tested everything else, looked at them, what I was eating and drinking. And he says, ah, there's the culprit. And he was talking about the wine. You don't even know the half of it. When he was sitting there telling me, I was thinking to myself, how can it be the wine? Like, and I so I still look forward to the, you know, enjoying that glass of wine at the end of my nights. And he said, you know, as you get older sort of defined as after 30 and in some cases, even before that, but basically he's like, listen, it gets harder to metabolize fermented spirits in general.
(06:14):
So that's wine champagne, beer Saki, and it's harder to metabolize those. And it's easier on your body to metabolize distilled spirits. And what he recommended that I switched to was Blanco tequila. And when he said that to me, I was just sort of a) I thought he's got to be wrong. And like you said, like I was wishing he was wrong. And then b) I just was sort of, what am I going to do? You know, like Blanco tequila, it reminded me of college. Like I was not a big tequila drinker, you know, I would have the occasional margarita, but I was not running to sip tequila. You know, again, this was like nine years ago on a daily basis.
Laura (06:50):
So, I mean, that was a pretty cool doctor though.
Kat (06:53):
Oh yeah. At least get rid of him. And he sent me home with, you need to quit drinking altogether drinking. And you're like, have you, have you met motherhood? Yeah, no, exactly, exactly. I really looked forward to that cocktail at the end of the night. So anyway, of course I went home, I stopped drinking wine and within three days I felt like a hundred percent better at any symptom that I was experiencing before it just went away. So at that point, I thought, huh, all right. Then I was sort of looking at this Blanco, like, what am I going to do to this Blanco tequila to make it just delicious and smell good and not smell like college and, you know, be something that I look forward to at the end of the day. And so I like to cook and I just started infusing it. And by infusing it, it completely changed the entire spirit.
(07:41):
And I am not a fan, of quote unquote, infused with flavored spirits, like flavored spirits in general, I tend to feel are very sugary. They kind of have this weird aftertaste, like you're sucking on a nickel and they kind of smell like jolly ranchers to me. I now know how to make a blue drink, use butterfly tea if you want naturally, but that's a different conversation.
Laura (08:12):
So I saw that on your Instagram, it looks beautiful.
Kat (08:14):
It's really such a neat trick butterfly T folks. I just learned about it in this last year and I'm obsessed with it. So I, I infused it and that totally totally changed it. And it, you know, it just gave it a hint of flavor and it smelled delicious and great, like the things I was infusing it with and it didn't smell like tequila anymore.
(08:33):
It was like not my college tequila anymore. And I just did that for years and years, you know, eight years without even thinking about making it a business, like turning it into a business. And what I noticed was over the course of those eight years, I noticed that a lot of my girlfriends were switching to tequila very specifically from champagne and wine over to tequila. And they were either asking me for bottles of infused tequila, which I would gladly make for them. They'd try them at my house, or I give it to them as a gift. And they, so they either asked me for a infused tequila that I was making, or if we were out, I noticed that they would order a Blanco tequila and squeeze a bunch of lime juice into it again to make it not taste like tequila. And I thought, wow, there, there seems to be a whole lot of people who are sort of looking to drink cleaner and sort of better for you and whether they were leaving wine and beer and champagne for the reasons that I was, or just simply because they wanted to drink lower carb and less sugar.
(09:34):
They were switching over to tequila and they were trying to sort of almost stomach it in a way, like, just drink it and have it be smoother and more delicious and squeezing the lime juice. I thought maybe there's a market here, you know, like maybe something's missing.
Laura (09:48):
I love this so much. And what I love about what you're saying is that you market tested it without even realizing it exactly just saw the need. You were addressing the need. And it makes me wonder how many people out there who are listening are sitting on their next multi-million dollar idea. And they're just being of service to the people that they care about within their relationships. I think women are particularly good at that. They're good at being intuitive about what people need and creating it from their own imagination and from their own intuition without having to be overly strategic about it or without having a business plan.
Kat (10:24):
You're absolutely right. And, and I joke that, you know, I don't know that this product, if this were sort of trying to be, you know, thought up if 21 seeds were sort of, you know, trying to get created out of some sort of a test group of focus group, or, you know, like some sort of like a lab at Bacardi or something like that. I don't know that it, it would have ever come out this way because for me, you know, even the name 21 seeds, it's not a typical tequila name, you know? But it's what spoke to us and, you know, and we wanted to, the seeds part for us was like, well, it's all, it's not regular tequila. It's infused tequila. And we don't have a Blanco collection like a traditional type of tequila. We only have these three infused Blanco's and we were really just trying to name it for the things, you know, everything that goes into it is all natural and grows from a seed. And that's the seeds. And really just put a name on a product that we were creating for ourselves. Like this was for us by us truly, you know, I was looking for it to solve every one of my pain points. And I say that because, you know, not just how it tastes and how easy it is to use it, but also the versatility of it. Because at one point, you know, a couple of friends were saying to me, why don't you make this a ready to drink? You know, just make it a cocktail, make it done, you know, and that way you can just buy and it's done. And I thought, I don't want it to be a cocktail.
(11:47):
I'd rather have an infused tequila that's on the way to being a finished cocktail, because then it still allows me to have that flexibility, which is, you know, as, as you know, we're women, we entertain, whether oftentimes we're in charge of the entertainment in the household, whether, you know, we're for ourselves or we have spouses. And part of that is what are we going to serve? You know both non-alcoholic alcoholic, right? At, at a dinner, at an event and with an infused tequila, I could just take care of so many more people than if it's a ready to drink. If somebody doesn't like exactly, what's in that ready to drink, then you have to alter it. You, you have to have other things available for them. But what I just do is I'll put out a seed and soda bar and I'll just put out the infuse tequilas, put out some club sodas and some garnishes, fresh garnish is a bunch of them like a charcuterie board full of garnishes and let people make their own drinks.
(12:41):
And so I found it to be incredibly easy to entertain. And plus I could keep this bottle of infused tequila in the fridge, pull it out very easily. As you said, I'm a mom of two. And at the end of the night, I didn't want to have to fuss with making a complicated cocktail. You know, every night I just wanted to be able to make a quick and easy spritz, but that was really delicious and had a little hint of flavor in it, some little nuance to it that made it something I really look forward to as opposed to just, you know, having a drink.
Laura (13:12):
So the way that you're talking, I'm guessing that you're very popular in your friend circles, because I would definitely sign up for everything that you're talking about. It sounds so fun. And I know you have film background and a lot of ways, what I hear you saying is the story, this idea of story is that you start with the foundation of the story and then you build on that story and that it can go in a variety of different direction. And so how do you feel like your film background has actually prepared you for the success that you've seen with 21 Seeds?
Kat (13:41):
Yeah, so immensely. So, because I think really with any brand, right, what really sets a commodity apart from being a brand is the story, you know, that's the part that allows for the real connection to happen, the sort of meaningful, deeper connection and ties someone to a brand just beyond what it is, you know, it's the, why. Why is it, why does it exist? Not what is it that exists, but like, why does it exist? And that's the thing that we're connecting to emotionally in the brand. And I think that's where, you know, we've really been able to sort of set ourselves apart in the space. Right?
(14:19):
I think traditionally, tequila in particular has been a very spirits in general are very male dominated and tequila, even more, so very, very male dominated industry. And our consumer, the 21 seats, consumers, 80% female, we know who our consumer is. We have the data and it's 80% a female consumer. And I think so much of that is, you know, we've really addressed the way that she wants to be drinking. Right. And I think oftentimes in spirits, the big guys sort of thing, it's got to be a diet drinker. It's got to be sweet for girls like it, you know what I mean? And it's, so not just that we're so much more complex than that, you know, things like I've always wanted to have a spirit that I could have on my bar cart that I could just pour right into a rocks glass, you know, and I'm not a whiskey drinker it's too harsh. Like just cause we don't want something harsh doesn't mean we want it sweet. We want it smooth, you know, there's another word for it and it's called smooth, you know.
Laura (15:17):
You can't just take the product, slap pink on it and say, okay, now it's for women. And I think that's what a lot of times brands try to do. And it's where they make a huge mistake when they create a product specifically for women. Exactly.
Kat (15:33):
Yeah. I think oftentimes it's their backing into that. And for us, this, this product exists because of, you know, this need that I, I had and this, I was really just trying to solve this problem for myself and I needed it to solve all of my problems. And so I sort of thought through all of that before we even again, decided to make it into a, into a business. And then, you know, that's when I partnered up with my sister and my girlfriend and believe me, if you're thinking about starting a business out there, get some great partners, like I can't say enough about great partners. It's hard to do it on your own for sure. And I have huge respect for those who have been able to do it on their own.
Laura (16:11):
You just can't manufacture that type of authenticity, the relationships that you have with your sister friend, and then being able to also create this brand that addresses women. And not only do you serve women, but you also, you are a distillery consists of all women. And do you even like, did you go down to Mexico and just sort of like trying to find a bunch of women that knew how to make tequila?
Kat (16:33):
It's a good question. Part of this is a bit of luck, right. You know, we did get lucky in that regard. But I also believe that luck is being able to see a rare opportunity that presents itself an acting on it. You know, I think that's sort of a bit of what luck is. And so for us, we chose our distillery partner first and foremost, based on the quality of the product we wanted the absolute smooth as Blanco tequila that we could possibly find, you know, down in Mexico. And so we had lined it, you know, we had our number one choice. Our distiller was our number one choice, but we had a couple others that we had to go visit as well, just in case, you know, who knows they didn't have the capacity, or we couldn't strike a deal with them or whatever the case was. So we went down there and we visited three distilleries on this trip. And theirs was the last one that we went to. And when we walked in, it was a woman that it was a woman who greeted us, and that was different than the other, the other two distilleries, as we started walking around the distillery, we noticed pretty much everywhere we were looking and I will correct you.
(17:40):
It's not a hundred percent you know, run by women. And, meaning like there are men that work at this distillery as well, but she just staffs predominantly women, you know, to the extent that she can put as many women in there as she can, I think that's her goal. That's right. Isn't it a woman's world. Anyway. So anyways, we, we, we noticed that there were so many women, again, something that we hadn't seen in the prior two distilleries. And so finally, we asked this woman who was giving us the tour of the plant manager. We said, you know, what's going on, we're noticing there's so many women here that are so incredible. And then that's when we found out that the owner was a woman and that it was really important to her, you know, to encourage women, to, to, to work at distillery's- it is not traditionally done.
(18:29):
And, uh, you know, she actually does their hours so that they coincide with their children's school because they can't afford extra childcare after the kids get out of school. So they start earlier and get off earlier, so they can still pick up their kids from school. So all of this was like incredible for us, cause we were already choosing it based on it, you know, on the merits of the product. But beyond that one, it's so fell into line with everything we were about. We were, we couldn't be more thrilled and she's been an incredible partner for us through all of this, you know, because the other part of it is that we're actually infusing and no other distillery, including this one, had the ability to infuse when we first got down there. So we really needed her to take that leap of faith and, you know, join us on this journey to create you know, an all-natural actually infused to tequila. And so that's, that's been one of, it was a big challenge. She met the challenge. She surpassed our expectations. I mean, the kindest, most amazing, hardworking pride in workmanship and craftsmanship folks that I've ever come across our partners down there, they were amazing.
Laura (19:33):
So good. So she gets it. She understands what it is that you want. She just gets it.
Kat (19:38):
She not only gets it, she gets it done.
Laura (19:45):
So what do you think the key is to infiltrating a space that has been dominantly men in the past? Is there, we've talked a lot about just having an intuition with what women want and need, but beyond that, like the mechanics of it to do, did you find that difficult?
Kat (20:02):
It definitely was. It was challenging because, you know, we sell to a distributor, the distributor sells to the retailer and then the retailer sells to the consumer. That's becoming more and more streamlined now in that we can talk to our consumer through this, this digital universe, right. That's where we kind of come from. So from the onset, you know, when you meet with these distributors, what they'll say to you is, look, this is how you build a brand in, in liquor. You, you build it in the, on premise, which is the restaurants and the bars, and then you, you sell it in the off premise, which is the retail.
(20:36):
So the idea is that, you know, somebody walks into a bar, are they have an amazing cocktail that's just spectacular. Or they have a really interesting conversation with the bartender who introduces them to a brand and they fall so deeply in love with it, or have such an incredible experience with it in that moment that they are inspired to then go home and buy it, buy a bottle of it and have it for their home bar. Right. So that's traditionally how it's done. And for us, you know, we, we would sit on the other side of the table and listen into this and sort of thing to ourselves like shaking our heads. Huh? That's not how girls discover brands right now. You know, that's, that's not where we go. We go more else to do that. You know, we, first of all, you know, we're not having these really long, generally these really extensive long conversations with bartenders about the history of a agave.
(21:28):
You know, we just like, can you make that a little less sweet? If anything, if he, and then if they can even hear it, because this again was pre COVID and you know, when bars were loud and you know, you just wanted to get your drink and get with your girlfriends for your girls night or your date night, or you're celebrating a work. You know, it was after hours with your coworkers, like you want to get to the socializing of it. That's what girls know we want to be at we're social creatures. Like very rarely do we sit and spend too much time with a bartender. And in terms of drinks, I feel like drinks in bars are so complicated these days. There's so many, you know, again, pre COVID, there were so many ingredients in them that I wouldn't even be able to specify or pull out one ingredient in the list of 10.
(22:14):
That was the, the reason why that cocktail was so delicious. So that also that thinking no sense to me and, and to Nicole and Sarika, we were just like, none of this stuff is making sense. What does make sense is that I listened to my girlfriends and other friends of mine, you know, influencers in my micro influencers , like really nano influencers, you know, it's fear of friends. If they recommend something I'm bound to probably check it out. I go on sites like Refinery 29 or Bustle or Pure Wow or, or Pop sugar. And I look there for discovery, right? Like those are the places that I'm looking to discover a brand, or I might be a, you know, a Veronica beard store opening say, or, and, and, and they, they're serving a cocktail there and I'm having so much fun at that, that I might, you know, be like, Oh, that's, that's fun.
(23:05):
That's a fun experience. You know, and think that's a very specific cocktail that I, I kind of know what it is. So those are the sort of like places that, you know, we are going to discover brands. And so what we would say this to these guys, and most of them were guys, and they would just kind of look at us like that's never going to work. You know? And so it was a little scary, right? Because we had to say, well, to your point, we're just going to go with our gut here. And we think it's going to work. And this is where we're going to go and put our focus and our energy. And, you know, as a small startup, you don't have endless amounts of energy and focus and dollars and you have to make choices. So we were, we would rather spend and do whatever we were going to do in this outer premise.= I call it then in the on-premise, which is the bars and the restaurants.
Laura (23:55):
So is outer premise, like connecting with people on social, being able to create this brand that people fall in love with and catch their attention?
Kat (24:07):
And it was totally antithetical to how they normally build brands in the spirits industry. So it was really, it's been very cutting edge. And so, you know, I think oftentimes when you look to disrupt an industry and a lot of folks say that we're, we're a branded disruptor, like we're disrupting this industry of spirits. You look at the distribution model. Usually that's the place to look right when you're going to disrupt an industry. And for us, we were looking at the distribution, but we were looking at, for booze there's distribution in terms of like getting it from a warehouse to, you know, stores and buying through a store versus buying say direct to consumer. Right. But then there's also that first part of it, which is that brand awareness building part of the distribution pathway. And that was where we disrupted. Right. It was in this first part, which is the, build it in the on-premise sell it in the off premise. We took that, build it in the on-premise piece. And we disrupted it and said, no, no, we're not going to build it in the, on premise. We're going to build it in the outer premise. And that was the big, big thing. And then of course COVID happened. So everything had to shift to online, right? Like everything started moving into online and we just happened to be, again, we got a little lucky. We did get a little lucky, like, I mean, there's so much, that's horrible about what, what has happened and transpired, but, you know in the, in the spirits industry, or especially for us, we did get a little lucky because we were already online.
Kat (25:36):
And when everyone was scrambling to get over to online, we were already there talking to our customer, talking to her like nonstop, weekly, daily.
Laura (25:45):
So good. And so without naming names, did anybody come back to you and said, Hmm, maybe our model could have been improved upon in retrospect, I don't think that anyone's really come back to us. I don't think that that's in their nature, but I will say that we've gotten a ton of recognition. We've been on panels. You know, we, I spoke on a WSWA, which is the wine and spirits of America. Like it's the biggest trade organization for the wine and spirits industry. And they were very interested in how we were in our approach. And so invited me to speak there, you know, brand week invited us to participate and interviewed us. I think people are very interested in, in the approach.
Kat (26:29):
And that's why we've been getting the press that we've been getting. They're wondering like how we're doing it, you know, how we're going about it. So it's been, it's been really cool the end of the day. You know, we just want to be able to get 21 seeds in the hands of our girl, you know, for anyone else out there, that's like looking for an alternative to, you know, wine, beer or champagne. This is a great way to go.
Laura (26:50)
Such an inspiring story. And I'm going to let everybody know how they can actually get their hands on this amazing particular, which you actually sent to my house. And I'm so appreciative when I saw the box appear, I was like WHAT and I posted on social media and I became very popular, very fast. So for anybody who wants to have a socially distanced gathering in their home, I highly recommend it. But just as a fun, like little, you know, to wrap up a bunch of questions, what's your favorite book?
Kat (27:22):
So my favorite book right now is Skin, it's all about like going deep into it. That's the one I'm reading now. It's like the history of our skin and, and, and like really, truly what a huge organism it is. Right. And how important it is and like how you feed it from the inside. So yeah. I like scientific stuff like that. And especially when it's sort of like just a little more accessible.
Laura (27:46):
Right. Yeah. What's your biggest takeaway from that so far?
Kat (27:50):
Well, the importance of it, the fact that it's a living, breathing, you know, massive thing that it's, it's quite complicated. Uh, that's the biggest takeaway. I mean, I'm not that far into it, to be honest with you, because it's been so crazy at work right now with everything that's going on, we just signed a big deal with Southern Wine and Spirits. So we're, we're expanding to so many States. So I haven't been able to spend as much time truthfully reading as I've love, but yes, I'm, I'm eager to dive, dive, dive into it.
Laura (28:21):
Very cool. And what's your favorite vacation spot?
Kat (28:23):
Cabo. I love Cabo. I love it. I love Mexico in general. There's so many great spots in Mexico, but Cabo because it's also my family's favorite and my son's a surfer, so it works for all of us.
Laura (28:34):
So good. And then where can people find you personally and also get their hands on a bottle of 21 Seeds?
Kat (28:43):
The best place to start is 21seeds.com. We have a finest tab hello at 21 seeds get stuff to me, but, we have a finest tab. So if you type in your zip code, we will show you it'll populate all the places where 21 seeds is sold near you. But we're in a lot of chains like in California, we're in BevMo and Total Wine and in Target and we're expanding, we're going to be in Walmart next year. We just found out which we're really excited about. We're getting into a bunch of chains and a lot of the local liquor stores as well. So I think the best place to start those 21seeds.com for all things, including great cocktail recipes folks. Yes. Yes. Very easy, easy to make cocktail recipes. We're all stuck at home these days and looking for fun and interesting ways to entertain ourselves. And I think an easy new cocktail is a great way to go.
Laura (29:37):
I went with the one that had grapefruit juice in it because I knew that nobody would touch in my fridge except for me. And I was so happy. So thank you so much for being here. It was great to hear your story so inspiring. I know many, many people are not only going to fall in love with your story, but fall in love with your brand. So thanks again for being here. I really appreciate it.
Kat (30:00):
Oh, it was my pleasure. I love, love talking tequila with you. And I hope all the construction at your house is going okay.
Laura (30:06):
It's going well. We're removing an indoor pool. And we were tempted to make it a ball pit, but we're going to just continue to remove the indoor pool. Ball pen and tequila, actually, that sounds like a really fun evening. Maybe I should be rethinking this, but I think it just got closed up. So thank you again for being here. I really appreciate it.
Kat (30:25):
Absolutely take care.
Laura (30:30):
Hey there, before you head out, I want to let you know about a free new training I have right on a brand new website called yournextmillion.me. It's yournextmillion.me. Where several of my seven figure clients and colleagues share what they're doing in the next year to scale their businesses, to the multi-million dollar mark and beyond. And I have to tell you, it is not what you think. So check it out yournextmillion.me. And if you loved this show, will you subscribe to it and share it with a friend or just say something nice about it to someone, you know, I'd really appreciate it so much. Thanks so much for being here and I'll see you next time.
The Scale with Joy podcast dives into the mindset and strategies of scaling your company to the million dollar mark and beyond. Each week, we follow the journeys of innovators, disruptors, experts and leaders - sharing behind the scenes stories of their most challenging moments and greatest lessons learned-all while building their multi-million dollar empires.