Chip is the original gourmet cookie delivery company. The idea was born out of pregnancy cravings during Sean and Sarah’s first pregnancy. Sarah had to have warm gooey chocolate chip cookies in the middle of the night on a frequent occurrence. Instead of just baking cookies, Sean went to work on a business plan that would deliver warm, gourmet cookie directly to your door. As a family they have built chip cookies out of love and a desire to deliver happiness, one cookie at a time. Living in Los Angeles at the time, where late night food delivery was quickly gaining momentum, Mr. Wilson was determined to bring this trend back to Utah. And with so many tech startups already in Silicon Slopes, he knew he could stand out by introducing something new in the desert capital of the US Sean and Sarah started small and built all the proper systems before they went down the process of franchising. Since opening their original location in Provo, Utah, Sean and Sarah Wilson has taken the company from a small rental kitchen with a staff of ten to eight locations with over 100 employees today. And while he started the company with the intent to only deliver, when customers began lining up outside the doors of their rental kitchen, he knew it was time to begin expanding and offering storefront locations with in-store pickup. Today, Chip can be found across Utah and Idaho. Come check out the OG of Gourmet cookies! This is Eye On Franchising, where we share our vision for your franchise future. Have you heard the news? We are officially on YouTube. Come check out a few videos have have and give me a follow! https://www.youtube.com/channel/UCwoAdrkPZmveJt5AQRDk8WA --- Lance Graulich Franchise Consulting Services from ION Franchising Eye On Franchising
Chip is the original gourmet cookie delivery company. The idea was born out of pregnancy cravings during Sean and Sarah’s first pregnancy.
Sarah had to have warm gooey chocolate chip cookies in the middle of the night on a frequent occurrence.
Instead of just baking cookies, Sean went to work on a business plan that would deliver warm, gourmet cookie directly to your door. As a family they have built chip cookies out of love and a desire to deliver happiness, one cookie at a time.
Living in Los Angeles at the time, where late night food delivery was quickly gaining momentum, Mr. Wilson was determined to bring this trend back to Utah. And with so many tech startups already in Silicon Slopes, he knew he could stand out by introducing something new in the desert capital of the US
Sean and Sarah started small and built all the proper systems before they went down the process of franchising.
Since opening their original location in Provo, Utah, Sean and Sarah Wilson has taken the company from a small rental kitchen with a staff of ten to eight locations with over 100 employees today. And while he started the company with the intent to only deliver, when customers began lining up outside the doors of their rental kitchen, he knew it was time to begin expanding and offering storefront locations with in-store pickup. Today, Chip can be found across Utah and Idaho.
Come check out the OG of Gourmet cookies!
This is Eye On Franchising, where we share our vision for your franchise future.
Have you heard the news? We are officially on YouTube. Come check out a few videos have have and give me a follow!
https://www.youtube.com/channel/UCwoAdrkPZmveJt5AQRDk8WA
---
Franchise Consulting Services from ION Franchising
SUMMARY KEYWORDS
cookies, people, chip, franchisees, franchising, sarah, chocolate chip cookie, brand, bakery, shawn, delivering, warm, sean, baking, bake, provo, love, sweets, business, location
SPEAKERS
Sarah, Lance Graulich, Sean
Lance Graulich00:05
Hello everyone and welcome back to another episode of Eye On Franchising. I'm your host, Lance Graulich. So today I'm already getting hungry. And I haven't even sampled the goods as of yet, but I definitely plan on making a trip to Utah which is neighboring states. So there I did I just tipped off what's going to happen here. So first guest a seasoned leader. There are two guests today, a seasoned leader and fortune 100 consultant. He's advised companies like Facebook, Disney, Toyota, just to name a few. Welcome to the show, Sean Wilson.
Sean 00:42
Thank you.
Lance Graulich00:44
Awesome. Perfect. Now next, save the the amazing lady for next and last. She's worked at brands like the Washington Redskins. Now the Commander's the Tiger Woods Foundation, eBay and more. She was honored as one of Utah's 40 under 40. So another founder, I should have said that, that Sean is also a founder, but Sarah is the founder of Chip Cookie. Welcome to the show, Sarah Wilson.
Sarah 01:14
Thanks, Lance. Happy to be here. Excited to chat.
Lance Graulich01:17
Awesome. Look forward to it. So we have a lot to go through. But let's start with kind of the obvious. How'd you get here? What did you guys do before you founded Chip?
Sarah 01:30
Yeah, great question. I mean, Shawn and I both, you know, we're climbing the corporate ladder, living that life, you know, and, never really planned on being bakers. And here we are now, you know, running cookie shop. So it's been really fun. I mean, my background, like you mentioned, I did sports management, I went to George Washington University and got my master's and loved working in sports, you know, really focused on marketing and client experience. And then I got pregnant and everything changed. I needed cookies late at night, and we saw a gap in the market and started Chip.
Lance Graulich02:08
Well, I did see something Sarah about pregnancy cravings. Really how this whole thing started.
Sarah 02:14
It's exactly how it started. Lance, we were living in LA and I, you know, I already have a sweet tooth. But when I was pregnant, it was just amplified. And, you know, I needed a warm chocolate chip cookie, and it was typically, you know, 11 midnight, I kind of roll over and look at Sean and say, Okay, I need a cookie. And, you know, I think it was our first and so this pregnancy cravings almost felt like a medical need. Like, I'm like, if I don't get this cookie, Sean, something's gonna happen to our babies. Better. You know, get out of bed to get me cookies.
Lance Graulich02:46
So was during your pregnancy? Was that when you learned how to bake? Or were you always a baker?
Sarah 02:53
No, I've always loved baking. I mean, it's been fun starting Chip. And I've had people kind of come out of the woodwork saying, Sarah, you used to bake me cookies. Remember this? Like, of course, you're doing cookies. And I mean, I'm not a trained Baker. But you know, I'm a home trained Baker. And I love it. I feel like I should have an honorary degree now but I have always loved baking. And most importantly, I love the output. I have a sweet tooth. And I love treats. And so I've always loved baking, and obviously now just really leaned into that.
Sean 03:26
Well, that was the problem. I'd say that I was the one that was supposed to bake to, you know, she was in bed, I was the caretaker and I was struggling to find something that either I had to make myself or I had to go buy and then being in a big place like LA was crazy that we couldn't find something that kind of hit that need. So that was that was the funny part.
Sarah 03:48
Yeah, he would bring me back, Lance, when he would go, he'd run around town and bring me back, you know, old baked goods or you know, like prepackaged cookies. And I had a very specific craving and as a baker and someone who loves treats, I'm like, No, go make me a fresh warm cookie. Like I want that experience out of the oven gooey cookie. And I think he actually did make him a couple of times, but I was asleep by the time they were done.
Lance Graulich04:15
so this is just such an awesome story. So at what point? I mean, obviously, you had the baby. At what point did one of you decide? These cookies are so good. We need to make a real business out of it.
Sarah 04:32
Within, you know, pretty quickly on Shawn wrote a business plan. I mean, he writes business plans for fun. He's kind of a dork like that. He we saw this gap and he's like, Why isn't there anything like this and he presented a business plan to me. I mean, shortly after our daughter was born, and he'd done this, you know, too many times. He's like the next baby. I'm not doing this. And so he wrote a business plan. I thought it was crazy. I said, stick with your day job. And, you know, we just couldn't get it out of our mind. We felt like this might be something that people would like. And so we started testing an idea in Provo, we both had gone to school there. And we knew there were a lot of pregnant women, Utah is kind of known, you know,
Lance Graulich05:16
Utah is known for being the sugar capital of the country for those that know. Yeah,
Sarah 05:23
we know our sweets here. We won best State cookie, which is such an honor with like, like you said, I mean, people know their sweets and their sugar here. So yeah, we decided to test it in Provo, and we found a rental kitchen, we can rent by the hour. And that's really how we started. And we just started having lines out the door, almost, you know, immediately.
Lance Graulich05:44
and that was in 2016.
Sarah 05:48
Yes
Lance Graulich05:48
Got it? So what was the next step? You found a location and you opened a store? And what was the you know, what was really the vision? That at that point, then delivering cookies? Was there something secret or proprietary in that business plan at the time? Or just make money?
Sean 06:09
Wow. So when I wrote the business plan, this was actually a year before that when we open so there was obviously a little bit more to the backstory in terms of, you know, I was consulting, and I was traveling back from New York and all these different places, and around the country. And we the idea, it's hard to imagine now, with what's happened in this industry, but at the time, there really was nothing like this. So we came and I approached it, like, you know, lean startup where we were going to basically say, here's our hypothesis, we think people have the same need as us. And we're going to test it out. And so when we, when we found that location in Provo, where we could essentially rent a kitchen by the hour, which I mean, essentially is like a ghost kitchen these days, what they call, but the time it was, it was different than that. And we had our recipe, we add our cookies, and we were, you know, we put together a website, and we would write orders on, you know, on sticky notes. And it was really just like, gum and duct tape to kind of keep it all together just to prove that there was something here. Exactly. And man, like, like Sarah said, you know, immediately we had lines out the door, we were coming to people's door and delivering them. I mean, really, one of our big things is about delivering cookies. And, you know, obviously there's a lot of bakeries around. And we're really proud about our cookies. And we love it when people come in, because it's such a great and unique experience. But we also believe that there's there's a huge need. And throughout COVID. And other times over the years, you've seen that there's a huge demand for delivery and the convenience. There's just something great and emotional about getting warm, fresh cookies to your door that you know, I mean, if we go back to where we started from if I could have had that service, it would have saved me a lot of long nights being doghouse.
Lance Graulich08:01
I totally picked up on what you were just saying, Shawn, because that's that's all. That's all that Sarah wanted. She wanted a warm fresh cookie. Wanted to have that experience, and clearly a lot of other people do. I love the fact that when you guys launched, you were the original or the OG of the cookie world. I mean, there were a lot of let's see cupcake shops and things like that. But in cookies at the time you started you guys were the original visionaries. So give me that story of alright, you open a location. How did franchising enter the picture? What did you know about it? How did you decide, hey, I'm going to start franchising here.
Sarah 08:43
Yeah, great question. I mean, we have been in business it wasn't until five years in business that we decided to franchise and I mean, that was because, you know, we kept doing it that chip way we wanted to make sure that we had the processes down the brand down before we started franchising, and, you know, we'd received, you know, advice from a number of different mentors that gave us that advice of you know, get your systems down and, now you know, really there's just this pent up demand for Chip you know, we like you said, you know, we started this category of warm gourmet cookie delivery and so we've had people who went to school and you know, Provo five years ago and they're saying, why don't I have this in Florida like when are you going to open and it's been really fun to open up franchising earlier this year. And you know, we I had a franchisee say to me, it's been on my bucket list to open a Chip, we just have had this you know, pent up demand of of getting a chip to every city and, and also the franchise and so we've been so excited to announce that we think it's a great vehicle for growth and even partnering with people who kind of believe in Chip and are hardworking and have that you know, the same we call it people that can make Chip happen
Lance Graulich09:57
make Chip happen. I love it
Sean 10:02
I think the other thing lands too and maybe for the sake of the audience, is I think every franchisee, or franchisor has to face this when, you know, do they remain corporately owned and expand that way? Or do they do they franchise and I've talked to lots of different concepts that some have chosen to be corporate and remain that way. And some have chosen to franchise and I think that was part of, you know, what the the dialogue that was going on behind the scenes within amongst Sarah and I, and just in general about how we wanted to approach our expansion because we knew the demand that was there, it was just a matter of how and how we felt like we could do it. And so, you know, exactly what Sarah said, we felt like now was the right time to to, to go and really tackle franchising, because we were ready to do it.
Lance Graulich10:50
Well, franchising is certainly all about the relationship. Yeah.
Sarah 10:58
That was our first it was in a serious relationship.
Lance Graulich11:04
I love it. I love it. So how many locations are there today open? I know, you have a lot in the pipeline in development, but how many open right now.
Sarah 11:13
We have 10 corporate locations. And we have our first franchise should open probably in December. So but we have a ton that are signed and in the pipeline right now. But, you know, we just announced franchising February, March of this year, and are really taking the time to handpick people, you know, make sure we have a really healthy system and can grow at a fast rate but a healthy rate.
Lance Graulich11:40
Yeah, and you just you just hit on one of my favorite things, you know, franchising you have, it's just like a personal relationship. But it is a business relationship. I call the FTD in the franchise agreement, the prenup, if you will, to the relationship but you know, you do know more than a personal relationship going in, there's a process which we can talk about your process and a little bit. So let's talk more about what Chip is and what Chip isn't based on maybe Sean, what you were alluding to earlier, about delivery and what makes the brand special, and then roll into who you're looking for.
Sean 12:22
Yeah, Chip, we serve warm, fresh cookies, and you can come pick them up or they can be delivered to your house. And, you know, we really focus on having the highest quality ingredients. That's kind of the gourmet side of it. You know, it's funny is you we are the OG because we kind of created this this category for we also call our original cookie the OG and the reason that is because the first year we were open, we only sold one type of cookie and it was a chocolate chip cookie. And the lines that we had around the block and the demand and the everything that was going on was over one cookie. And it's crazy to think about because we had one product, our menu it was four chocolate chip cookies in a box, and you got a pint of milk with it. We call it the chip and chill. And so you could go and you could, you know, invite your girlfriend over or you know your husband or whoever. And your night would be set because you'd have some warm, fresh cookies, a milk, and then you throw a movie on or do whatever you're going to do. So it was really fun. And we I think we solved the answer answered a problem that a lot of people had that they didn't even realize that they had, and which was really cool. And that's something we continue to do to this day, we obviously still have our O G on our menu, which is our chocolate chip cookie, which you know, study after study says that that's the most popular cookie that among Americans, and and then we also sprinkle in some weekly cookies along the way, which we spend the time to really make sure that they are high quality ingredients well tested, and really exciting. So we have, cookies now that we rotate in and out that if we don't bring them back, people are going nuts. And so we've learned that we got to listen to our customer and bring back those cookies. But, you know, we just we have those warm, fresh cookies that is just a need for pregnant women, but for everybody
Lance Graulich14:22
not just for pregnant woman that's the disclaimer, everybody can eat these
Sarah 14:29
Sure, that's what we learned. I mean, really, it's so funny, because so much of the hypothesis really in the beginning was this like pregnant woman, we were just open Fridays and Saturdays 8pm to 2am because that's when I crave cookies, you know? And obviously it grew into a business that was so much more than that. And really, you know, you try to look at the profiles of our customer and it's it's anybody right you know, who doesn't love a cookie and a warm, fresh cookie? And, you know, we really like Sean said taking the time to perfect our recipes and we stand behind having the best cookies out there and, and serving them in a warm, fresh way. I mean, we've really kind of broke that typical bakery model of baking everything at three 4am. It's sitting in a case all day. I mean, we're baking fresh cookies all day long. And, you know, people people that we would bring them to the door, and they'd hold the box and be like, it's warm, like, they'd scream and hug us, they couldn't believe that they were getting that, you know, to their door. And even when they come in the store, some people still are like, Wait, it's warm and fresh, you know, like, they love us breaking that typical bakery model is really what Chip has done.
Lance Graulich15:34
That's awesome. And now, who are you looking for? Or better question, based on all the franchisees that you've signed? Thus far? Are these single unit deals, or the multi unit deals? And where did these people come from? And, you know, how did they make it through the process? Have they get so lucky? What's that audition? Like?
Sarah 15:55
Great question. I mean, yeah, most, you know, we mostly, we're doing multiple units. And you know, that just makes sense, we'd like to have a franchise that where people have multiple units. And our franchisees have been a mix of people, but it's mostly people who believe in the brand. And like I said, you know, this is a bucket list for them. They, they they know, they were around, I think some of them were around during that time and know how how much in demand our product is, and, but it's also people who we feel like can join the chip family, you know, that have the same values, the same work ethic, can deliver the same message, as you can imagine, for us chip has kind of been like a baby, you know, we've had four other children during this whole time that we've grown chip. But it's kind of our fifth baby. And so who are we letting you know, hold that baby and trust it and, and to deliver the chip mission? I think a lot of franchising is making sure that you have the same quality, product and experience, and you can replicate that, you know, in Florida. And so, you know, we're trying to find the right people who have the business experience and and the drive, you know, it's that make chip happen motto that we use a lot. But I think a lot of our franchisees so far have really demonstrated those qualities.
Lance Graulich17:13
Awesome. And what are you looking for? If you were going to look at the, you know, the people that you've selected thus far, what are they? What are the top qualities that they all have in common?
Sean 17:25
Yeah, I think as Sarah mentioned, a lot of it is the passion just believing in in the product, our product, or you know, obviously, and, but also just being generally interested in bakery, you know, it's funny, you start talking to people, and, you know, there'll be people that said, Oh, I had this idea 20 years ago, or that are like, man, I've been waiting to get out of my job so that I could run a bakery, I've always my mom ran a bakery, or I've always thought that I you know, I like being around cookies, and it's just a fun environment to be in. And so I think a lot of that passion has to be there, you have to want to be there, this isn't just something you, you know, like buying a stock and you walk away from, you know, you have to be invested in it. We're also looking for people that, like Sarah said, making chip happen. That's one of our catchphrases that we use and it's but to us, it means, you know, kind of when when things aren't exactly going your way, you still make things happen. We want people that are entrepreneurial minded in that way. And that can find a solution when you know that, you know, there are certain people that just like to be, you know, like live in a corporate environment and whatever that might be, but we want someone who's going to going to go on this journey with us in terms of entrepreneurship, and, you know, knowing that there will be situations where we'll teach you the process and how to handle it. But you know, you may have to make chip happen in a certain situation, and and then we can come back and figure it out. So those are a few things. We have other values that we talked about, but those are some of the big ones.
Lance Graulich18:56
So let's talk about the investment, generally speaking, just the range that maybe is in the FTD, the Franchise Disclosure Document, what's the square footage that you guys are typically looking for? What's that prototype? Wanted to go through that?
Sean 19:12
Yeah, so the investments, you know, I'm not using exact numbers here, but basically under 100, about $500,000. And that includes the build out the equipment. Sometimes you can find situations where it's much less than that just depending on if it's a second generation space. So there's a lot of real estate components and construction costs that go into that. But relatively minimal investment in terms of just the build out costs and the equipment. And let's see, that's that's the main part of the investment piece of it. So yeah, I mean, we're looking at spaces we've had gone into spaces, 1000 square feet, even 800 square feet, we have spaces that are 2000. And sometimes that's a financial decision, you know, depending on the situation or what's available in the market? But generally around 1200 square feet is a pretty good space for us. And if we can do less than that, that's great, too.
Lance Graulich20:08
Sarah, what about marketing and launching? Obviously, you and Sean have had lots of conversation about that. I know you're the whiz with all that good stuff. Tell us a little bit about those plans. Because, you know, obviously, I mean, as Utah sold out already have, you know, no more space available in Utah,
Sarah 20:28
no more Utah, we're sold out, you know, it's gone quickly. Obviously, this is where we started. So, you know, we're very familiar with the brand, we're almost sold out of Idaho, we've had tons of interest in California. And really all over we have a group coming from the south, which we'd love to get to, if you're in the south and listening, let's bring chip there, I'd love to get there. But yeah, marketing for us. I mean, we focus a lot on social obviously, that's where a lot of eyeballs are, we do a great job on that. We have great partnerships, you know, we actually collaborate with people on cookies, which has been really fun, you know, we and, and it's a neat program we have because it's just organic, we don't pay these partners, they're just people who genuinely love the brand. You know, we partner with Rudy goat bear. It's his, it's the only tree he'll eat every year is his chocolate chip. And, you know, these are just fans of the brand. And you know, we do with local brands, but also nationwide, brands will partner with cookies. So that's what a lot of the marketing and then in terms of getting a new franchise open, we have a, you know, PR team that's franchise specific that helps, you know, for the first 60 days to get, you know, people like you to interview them and get some buzz around their opening and coming into the new market. So we have a whole marketing plan for them, you know, this localized and also nationwide that we're working on from, you know, getting the brand out there.
Lance Graulich21:51
Yeah, you have a great website. I love that you use ambassadors, celebrities, if you will, yeah, all walks of life that are there as well. That's, that's pretty neat. Of course, you're the OG so why wouldn't you? Just describe a little bit about the selection process? All the listeners, if they're interested in a chip, location? What do they do? I mean, obviously, they can go right to your website.
Sarah 22:18
Yeah, go to our website, there's a franchising page is also on the homepage, you can link to that. Fill that out. And we have Neil Courtney, I think we mentioned this, but Neil Courtney, the former CEO of Mrs. Fields is on our team, and he's our franchise developer. So he's working with all of these folks. It's been great to have him on obviously, he knows the cookie space very well. And once you fill that out, he'll be in touch with you within a day or two. And we're very efficient with our process. And and yeah, we'll get back to you. So from there, it's a pretty easy process. We don't have phone calls. And then we meet you in person, we have a few we do a discovery day, come out to Salt Lake chat for a bit, and
Lance Graulich22:59
you have to eat all the cookies in order to
Sarah 23:03
that's is what everybody cares about. They don't even want the presentation, right? They're just like, where other cookies.
Lance Graulich23:10
Show me the cookies.
Sarah 23:13
Like we're into it. We're like you want the cookies. Let's do it. We don't even need to hear anything else. Yeah, have to have a passion for we
Sean 23:21
know exactly how they feel.
Lance Graulich23:22
Yeah, I love it. So you can watch their face and know if they're right. For you. I mean,
Sarah 23:27
we joke Lance that we have a profile. We're like, what's your favorite chip cookie flavor? And we're like, it's a whole profile around what flavor they like.
Lance Graulich23:36
I love it. Yeah, you have to love you have to Well, anyway, we will talk about
Sean 23:41
how to love the OG.
Lance Graulich23:45
I do have a personality assessment in mind from you. But for you based on that it's like it's like an obstacle course of cookies.
Sean 23:54
This is great. I love it. Yeah. Got something there.
Lance Graulich23:57
So what is the plan? The plan is to obviously sell out the US. You've taken your sweet time pun intended. And, you know, but you really have you and I respect that you've perfected the systems based on both of your corporate backgrounds. I mean, this is absolutely amazing. Talk a little bit about training, what is the training, like in order to get a new franchisee up to speed? I mean, you're about to be in the thick of it literally, because, you know, of all the franchisees in the pipeline.
Sean 24:30
Yeah, our training, we've hired some folks to help build and develop and implement the training process. So we're really excited about the experience in the background. We have chefs and people that have worked in full service restaurants for a long time and other people that have worked in franchising and other things. And so we're building that team and then the training itself is there's some some coursework online and then we'll do some in classroom training. But we really want to get people into this Door, I mean, the beauty of the concept, even when we originally started, it was the simplicity of it, we love the idea of having something that you can really do well, and, really repeat. And because sometimes, you know, it's hard to do some of the stuff and make it repeatable, or do all the effort that it takes in the background to make it make it look really simple. And maybe it's it's hard to get it, you know, a product to somebody's house and 15 minutes, or whatever it might be. So we really take our time and get people into the store so they can learn the processes and what it takes and put their hands on it so that when they get into their store in their location, they'll be prepared and encounter, you know, whatever situations might come up, if they're in Florida or whatever state and then they can also be the subject matter expert in their location moving forward.
Lance Graulich25:55
Yeah, it's so interesting, you know, years ago, when I got into the donut, mess, people would always tell me, oh, people aren't eating carbs anymore. And I said, crazy. People are loving people cannot live without their sweets, especially in the United States. So obviously, you guys are certainly a part of that success. And I absolutely love it. And even though I keep hearing in this economy, that there's this chip shortage chip, no shortage of chips here. So final thoughts, words of wisdom. Today, guys, what did we not cover that you'd like to throw out there?
Sean 26:38
Well, just in response to what you just said, I think you'll cookies are one of those things that have been around a long time, when we first started this concept, people were like, well, is this the next cupcakes or whatever fad that they can come up with. But as we've seen over the last six years, and even longer, if you want to talk about Mrs. Fields or Nestle, tollhouse, or any others, that, you know, cookies, and especially chocolate chip cookies aren't going anywhere. And I think we found a recipe for a great concept that's easily to get out into your community with a great product and a great brand that you could put yourself behind and be proud of bringing to your community, wherever that might be, and provide warm, fresh cookies and an experience that's, that's really exciting and interesting and different. And, and I think, you know, which seems crazy to say because it's been around so long, but we've, we've taken something old and kind of made it new again. And then we'll continue to do that as as, as we move forward, we're really excited about the journey that we're going to take with our future franchisees because it's gonna be exciting. That's awesome.
Lance Graulich27:49
I love it. Sarah, you get the final words today.
Sarah 27:53
I love when I get the final word. You know, I were just excited. I think you know, if you're somebody who you know, is working that day job and just excited to have something of their own. I mean, I am not an entrepreneur, even though you know, obviously I'm now but it's not who I am, who I am and in my blood. I think Sean has really twisted my arm to follow this path. But there's just so much freedom and really fulfillment and starting something like this. And I think if you're interested in running your own business really and like being around cookies, I think this is a great opportunity for you and you know, we're excited to find the right people to join the chip family.
Lance Graulich28:36
Awesome. Well Sarah and Sean, thank you so much chip cookies, amazing brand. It's not new. It is the OG so come get your chocolate chip cookies and others. Thanks. Thanks again guys for being here. Thanks, LAN to my pleasure. It