Join David DeLorenzo for Episode 187 of ‘On the Delo’ as he sits down with Megan Sparks of Greenwood Brewing Company, a woman-owned craft brewery making waves in downtown Phoenix. In a raw and inspiring conversation, Megan shares her unconventional path from industrial engineer to craft beer pioneer—including her garage microbrewery phase, the gut-wrenching decision to delay her brewery opening right before the 2020 shutdown, and her determination to create an inclusive, welcoming beer community that reflects her values.

From small-town Iowa roots to navigating male-dominated industries, Megan opens up about the real barriers she faced securing funding, the unique culture she's built where 80% of job applicants are women, and why mindset is the ultimate business asset. She discusses what it takes to build a beloved taproom experience, her award-winning beers including the signature Rosemary IPA, and why representation in craft brewing matters. Whether you're an entrepreneur, business owner, or someone seeking authentic local stories, this episode delivers powerful insights on resilience, female empowerment, and creating community through craft.

Chapter Guide (Timestamps):

(0:00 - 3:10) Introduction: Episode 187 and Megan Sparks of Greenwood Brewing

(3:10 - 8:47) The 2020 Startup Story: Delayed Opening, COVID Shutdown, and First Principles Thinking

(8:47 - 14:00) Iowa Roots and Early Entrepreneurial DNA: From Grocery Store to Industrial Engineering

(14:00 - 18:30) The Homebrew Origin Story: From Birthday Gift to Garage Microbrewery

(18:30 - 22:00) From Concept to Reality: Building Greenwood and Creating an Inclusive Beer Space

(22:00 - 28:45) Women in Brewing: Gender Dynamics, Representation, and Breaking Down Barriers

(28:45 - 32:15) Funding Journey: Why Banks Said No and Finding Support from an Unlikely Partner

(32:15 - 36:50) Life as a Business Owner and Greenwood: Non-Negotiables and Balancing it All

(36:50 - 41:10) Rapid Fire Round: Arizona Living, Favorite Venues, and Personal Preferences

(41:10 - 45:15) The Greenwood Brewing Difference: Award-Winning Beers, Distribution, and Looking Ahead

👉 If Megan's story inspired you, hit Subscribe for more conversations celebrating Arizona entrepreneurs and the people building community through passion. 

💬 Drop a comment with your biggest takeaway from Megan's journey, and share this episode with someone chasing their own dream. 

📍Go support local—grab Greenwood beers at Total Wine, Whole Foods, Sprouts, Safeway, and restaurants throughout the Valley.

Step into Episode 186 of ‘On the Delo’ as Delo hosts a candid conversation with Jess, the creator and driving voice behind Mouth by Southwest — the Valley’s essential restaurant and hospitality newsletter.

Jess shares how a creative side project evolved into one of Arizona’s most trusted industry publications, reaching more than 2 million readers. From grinding out newspaper gigs in North Dakota to shaping the voice of Phoenix’s dining scene, his story is one of persistence, community, and authentic connection.

If you’re in hospitality, content creation, or entrepreneurship, this episode is packed with insights on building a personal brand, sustaining creative integrity, and navigating the ever-changing media landscape. Expect honest talk about small business advocacy, marketing lessons, and why genuine relationships still matter most.

Chapter Guide (Timestamps):

(0:00 - 3:30) Introduction: Podcast 185 and Guest Jess, Mouth by Southwest

(3:31 - 9:15) From Fargo to Phoenix: Early Journalism, Career Shifts, Building Skills

(9:16 - 13:30) Launching Mouth by Southwest: Hobbies Turned Business

(13:31 - 18:30) Paid Content, Changing Advertising Models, Subscription Growth

(18:31 - 23:00) Advocacy: Supporting Local, Marketing Musts, Real Impact

23:01 - 28:30) Newsletter Power, Audience Growth, Lessons Learned

(28:31 - 32:30) Restaurant Success & Failure: Capital, Marketing, and Longevity

(32:31 - 38:00) Digital Challenges: Websites, AI, and Tech in Hospitality

(38:01 - 45:00) Personal Side: Dogs, Hobbies, Real Life Behind the Work

👉 If this conversation resonated with you, hit Subscribe for more deep dives on health, business, and mindset.

💬 Drop a comment with your biggest takeaway and share this episode with someone ready to level up their life and longevity.

Step into Episode 185 of ‘On the Delo’ as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.

From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.

If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.

Chapter Guide (Timestamps):

(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling

(1:31 - 4:10) High School Friends and Origin Story

(4:11 - 8:04) From Banking and Blackjack to Distilling

(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality

(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery

(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery

(19:28 - 23:38) The Process: From Grain to Bottle

(23:39 - 28:02) Tours, Storytelling, and Community Engagement

(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey

(30:50 - 34:42) International Work and Global Whiskey Market

(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance

(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories

👉 If this episode inspired you to support local and learn more about what's in your glass, hit SUBSCRIBE for more conversations with entrepreneurs building Arizona's hospitality future. Drop a comment with your biggest takeaway, and share this with someone who needs to visit downtown Mesa's thriving spirits scene.

Step into Episode 184 of ‘On the Delo’ as Delo reconnects with chef-owner Aaron Chamberlin and partner/chef Suny Santana to trace a 13-year mentor-to-partner journey from St. Francis to building Taco Chelo. It’s a straight-talk playbook on persistence, clean food, tight operations, and leading with trust—told by the people who lived it.

From a 15-year-old staging every station to co-creating a brand named after Suny’s mother, this episode delivers practical lessons for restaurateurs: keep menus clean, models simple, and teams empowered. If you care about real ingredients, scalable ops, and developing leaders, you’ll get a lot here.

Chapter Guide (Timestamps):

(0:00 – 0:31) Opening & Episode Setup: “This is episode 184…” and early memories of the show’s first guest slots.

(0:36 – 1:03) Taco Chelo Age Check: Downtown Phoenix location—“eight years, almost nine.”

(1:19 – 5:36) Origin Story at St. Francis: Suny’s relentless knock-on-the-door persistence leads to a shot on the line.

(5:36 – 8:46) First Day & Drive: Prep, stocks, research at night—Suny grinding at 15 with no ego, just energy.

(8:58 – 17:27) Monterrey → Phoenix: Family sacrifices, language barrier, and choosing to stay the course.

(17:45 – 21:23) Birth of Taco Chelo: San Diego taco takeover sparks the idea; roles set (Suny: recipes, Gennaro: design, Aaron: vision); name honors Suny’s mom, “Chelo.”

(23:24 – 26:21) Menu Philosophy: Three-course flow (apps, tacos, dessert) plus salads and proteins; simple, clean, real food.

(24:55 – 26:51) Ingredients That Matter: Tallow, no seed oils—flavor without the gut bomb.

(27:44 – 29:51) The Model That Works: Tiny 50-sq-ft kitchen → constrained, labor-efficient, repeatable operations.

(29:56 – 31:13) Tempe’s Hard Lessons: Hoods, vents, and even a grease-pot fire—nothing easy, everything earned.

(35:01 – 37:58) Mentorship to Partnership: Rapid station mastery, reliability, and leadership → real equity and a strong team culture.

(38:30 – 39:47) What’s Next: Retaining long-timers, building a commissary, and planning smart growth.

(44:52 – 48:19) Rapid Fire: Dogs, carne asada, salsa, Metallica, Grand Canyon hikes, and dream cars.

👉 If this conversation hits home, subscribe for more no-BS dives on hospitality, health, and leadership. Comment with your biggest takeaway and share it with someone building a team, a concept, or a career the hard (right) way.

LINKS:

Connect with DELO: https://linktr.ee/iamthedelo

Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book

DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

Entrepreneur Community: https://www.builtdifferentcommunity.com

Facebook: https://facebook.com/IAmTheDelo

Instagram: https://instagram.com/iamthedelo

LinkedIn: https://linkedin.com/in/daviddelorenzo1

Restaurant Resources: https://www.runningrestaurants.com/subscribe

DISCOUNT CODE: DeLo2025

In this episode of On the Delo, David DeLorenzo welcomes investor and operator Stephen Cole back for a no-BS, practical conversation on Bitcoin for real businesses—especially restaurants. They hit family buy-in, what “21M cap” actually means, instant vs. final settlement, and how owners can allocate a small, repeatable % of revenue into BTC without wrecking their books.

Stephen also breaks down why fractions (0.01 BTC) aren’t “small,” how AI will demand internet-native money, and what his company Castle is building so small and medium sized businesses can automate buys and plug into tools they already use (Stripe, PayPal, Square, Clover, Shopify, QuickBooks). They cover tax basics (buy/hold vs. sell), loans against BTC, and why “high-yield” dollar accounts rarely beat inflation in the real world.

Chapter Guide (Timestamps):

(00:13 – 01:02) Cold open & why Stephen’s back on the show

(01:58 – 03:29) Getting spouse buy-in; teaching money to kids

(04:22 – 06:20) Money 101 & the Lynn Alden primer to understand fiat

(06:27 – 08:19) From Silicon Valley engineer to Bitcoin (since 2013)

(08:55 – 12:33) Scarcity (21M / ~19M mined), settlement vs. instant layers

(13:44 – 17:51) Unit-bias myth; why AI will use internet-native money

(18:24 – 23:23) Corporate treasuries → Castle for SMBs; set-and-forget allocations

(23:37 – 24:25) Taxes: buy/hold ≠ taxable; borrowing against BTC (responsibly)

(25:27 – 30:22) Restaurants: accept vs. hold; accounting realities today

(31:14 – 36:19) Inflation math for owners; “high yield” vs. real purchasing power

(37:04 – 38:34) DCA mindset & the early “faucet” story

(39:01 – 40:52) Mortgages, lenders, and regulators starting to acknowledge BTC

(40:53 – 43:18) “No second best”: BTC vs. altcoins; how to reach Stephen

(47:14 – 50:26) Rapid-fire and close

🔥 This isn’t theory — it’s what smart operators are doing now. If you’re a restaurant or small business owner, subscribe, like, and share this episode to start future-proofing your business today.

LINKS:

Connect with DELO: https://linktr.ee/iamthedelo

Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book

DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

Entrepreneur Community: https://www.builtdifferentcommunity.com

Facebook: https://facebook.com/IAmTheDelo

Instagram: https://instagram.com/iamthedelo

LinkedIn: https://linkedin.com/in/daviddelorenzo1

Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

Step into a true Arizona story on ‘On the Delo’ as Delo sits with Tiffany from Aunt Chiladas, the Original—a nine-generation, family-run fixture founded in 1890 and holder of Arizona’s first issued liquor license—to talk legacy, community, and running a real scratch kitchen without cutting corners.

From miners and trading-post roots to 3,000 railroad ties, multi-decade regulars, and a sister restaurant tie-in with Rustler’s Roost (yes, “Horny the bull” makes an appearance), this episode is for anyone who values hospitality done the old-school way—quality ingredients, generous leadership, and showing up for your people.

Chapter Guide (Timestamps):

(0:13 - 1:05) Early Start & Fuel: 9am pod, 18:6 fast, and welcomes.

(2:00 - 2:25) “Home Base”: Why the neighborhood keeps coming back.

(2:28 - 3:01) Since 1890 + First AZ Liquor License: Roots and rights that lasted.

(3:05 - 4:17) From Trading Post to Family Stewardship: Multi-generation ownership and a resilient dad.

(14:51 - 15:39) One Iconic Location; Sister Ties: Base of Piestewa Peak and Rustler’s Roost (“Horny”).

(15:45 - 16:59) The Ghost “Parent”: TVs flip, music changes—then back again.

(20:03 - 22:05) Health Shift: Mocktails, moderation, and changing habits.

(22:05 - 23:49) The Business Reality: Economy, to-go surge, and best-sellers.

(32:40 - 33:28) 7am Kitchens & 100% Scratch: Standardized recipes; nothing phoned in.

(31:50 - 32:12) Salsa De Oliva & Chip Pairings: House favorites and fideo’s Yelp saga.

(36:17 - 37:08) Tip Fatigue & Kiosks: Where gratuity makes sense—and where it doesn’t.

👉 Help keep these restaurant legacy stories alive—subscribe, drop a comment with your favorite old-school spot, and share this episode with someone who appreciates real-deal hospitality.

Step into Episode 181 of On the Delo as David DeLorenzo sits down with Charles Jr. (“Chuck D”) —an East Valley native behind Aftermath, Born & Bred, and the forthcoming Rosewood in downtown Gilbert—to talk craft, community, and why he wants people dressing up for dinner again.

From first shifts at Tony Roma’s to 15 years fast-tracking at Zinc with mentor Terry, Charles breaks down the real levers: concept, lighting, music, and a female-friendly vibe that draws everyone. The two get real on safer nightlife and DUIs, scaling pains from a 1,300→3,800 sq ft buildout, and what’s next—an aggressive late-night push in Chandler.

Chapter Guide (Timestamps):

(0:15 – 1:02) Opening & Episode 181; welcome Charles.

(1:03 – 2:23) Junior & nicknames (“Chuck D” plates; Delo’s “Italian Stallion”).

(2:26 – 3:01) Origin story—5th-gen AZ; Mesa/Chandler/Gilbert roots.

(6:52 – 8:27) First jobs: Tony Roma’s → Outback lessons.

(11:41 – 13:29) Zinc years & discovering hospitality as craft.

(18:00 – 20:07) Launching Aftermath in Uptown; scaling from 1.3k→3.8k sq ft.

(22:41 – 23:48) Where to find them: Aftermath (Phoenix), Born & Bred (Scottsdale & Chandler), Rosewood → downtown Gilbert.

(25:17 – 27:05) Mature crowd, safer nights; calling out DUIs.

(39:56 – 40:24) Chandler goes late-night—food & cocktail specials.

(40:33 – 42:27) Rapid fire: read minds, water slides, gold, flip-phone experiment.

(45:06 – 45:28) Health: lift weights & bodyweight focus.

👉 If this convo gave you something, subscribe, drop your takeaway, and share the episode with a friend in hospitality who’s building for longevity—not hype.

LINKS:

Connect with DELO: https://linktr.ee/iamthedelo

Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book

DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

Entrepreneur Community: https://www.builtdifferentcommunity.com

Facebook: https://facebook.com/IAmTheDelo

Instagram: https://instagram.com/iamthedelo

LinkedIn: https://linkedin.com/in/daviddelorenzo1

Restaurant Resources: https://www.runningrestaurants.com/subscribe

DISCOUNT CODE: DeLo2025

Step into Episode 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona’s largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social. 

From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.

Chapter Guide (Timestamps):

(0:14 - 1:07) Episode 180 intro & Melissa’s second appearance confirmed.

(1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip.

(3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin’s).

(6:13 - 10:23) 70% “out” of the business: delegation, Ryan’s role, and Michelle’s elevation.

(10:54 - 12:18) New short-form history series: Hanny’s & Enchiladas; call for real stories.

(12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead.

(16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent.

(20:09 - 23:15) What’s next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment.

(23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences.

(26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night.

(28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim).

(31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.

👉 If this episode gave you actionable ideas, subscribe, rate it 5-stars, and share it with a restaurateur who needs a straighter path to results. Drop a comment with the one tactic you’ll implement this week.

LINKS:

🔗 Connect with DELO: https://linktr.ee/iamthedelo

📚 Grab DELO’s Free eBook: https://iamthedelo.com/3f-method-book

📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect

💡 Entrepreneur Community: https://www.builtdifferentcommunity.com

📘 Facebook: https://facebook.com/IAmTheDelo

📸 Instagram: https://instagram.com/iamthedelo

📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1

📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe

DISCOUNT CODE: DeLo2025

Step into Episode 179 of On the Delo as David DeLorenzo sits down with chef-restaurateur Doug Robson—Mexico City–born, Arizona-made—for a straight-shooting conversation about immigration, grit, and building neighborhood restaurants that people actually return to three and four times a week. 

From a 1983 move to San Antonio to Scottsdale Culinary Institute (1996), the Phoenician and Roaring Fork, through the LGO crucible and beyond, Doug lays out the mindset shifts that turned ego into collaboration and fine-dining polish into community comfort.

You’ll hear the real story: $7.35/hour kitchen days, 9/11’s night-of impact on reservations, opening Gallo Blanco in 2009 on just $65K, closing “Gallo 1.0,” launching Otro Café in 2013, then expanding his canvas with Tesota—all while learning to delegate, welcome failure as tuition, and reset in Greer with long hikes that spark new recipes.

Chapter Guide (Timestamps):

(0:14 – 1:12) Cold Open & Episode 179 intro; Lake Powell guitars and banter.

(1:13 – 3:04) Origin story: Mexico City → San Antonio (1983); psychology major; industry since 16; SCI (1996).

(3:05 – 6:52) Early career: The Phoenician (Robert McGrath), Roaring Fork, Michael’s at the Citadel; ESL grind.

(6:53 – 9:38) Meeting his wife; support system; $7.35/hour realities and expectations.

(9:39 – 12:06) Owning the dream; 9/11’s same-day reservation crash.

(12:07 – 15:22) LGO years: 5 a.m.–11 p.m. shifts, ego check, neighborhood focus, “I wanted to do tacos.”

(20:08 – 23:30) Audience > opinions; “feed the masses” philosophy; the no-parking $8M goal.

(23:31 – 26:06) B-locations with vision; Gallo Blanco (2009) for $65K; kept and grew the team.

(26:07 – 31:27) Letting go to lead; embracing $20K–$100K mistakes; Rich Melman’s portfolio math.

(31:28 – 41:27) Health reset, Greer cabin hikes, sourcing from Phoenix, Santa Fe road trips → menu R&D.

(41:28 – 44:17) Restaurant guide: Otro (flour tortillas, huevos/barbacoa, pancakes), Gallo (nixtamal corn tortillas, ceviches, embuelto), Tesota (global veg plates, wood-oven eggplant, Sonoran pasta).

(45:58 – 50:38) Rapid-fire: chili as a secret weapon; add sour cream + extra egg to pancakes.

(50:39 – 54:56) Bigfoot vs. bears; Motley Crüe; why early angst powers classic records; close & subscribe.

👉 If this hit home, subscribe for more unfiltered conversations at the intersection of hospitality, business, and a life well lived. Comment with your biggest takeaway and share this with a chef, owner, or creative who needs the push.

LINKS:

🔗 Connect with DELO: https://linktr.ee/iamthedelo

📚 DELO’s Free eBook: https://iamthedelo.com/3f-method-book

📲 Preferred Business Service Partners: https://iamthedelo.com/connect

💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind

📘 Facebook: https://facebook.com/IAmTheDelo

📸 Instagram: https://instagram.com/iamthedelo

📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1

📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe

DISCOUNT CODE: DeLo2025

Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.

This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one’s for you.

Chapter Guide (Timestamps):

(00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.”

(01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike’s Pike across from Mother Road (Route 66).

(02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days).

(04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand.

(09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell.

(15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff.

(17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds.

(26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl.

(27:59) Owner-operator ethos: “won’t embrace mediocrity” and the dream of “six Owls.”

(33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target). 

👉 If this episode hit home, subscribe for more real conversations at the intersection of hospitality, business, and life—and share it with a friend who loves character-rich restaurants and owner-led brands.

LINKS:

🔗 Connect with DELO: https://linktr.ee/iamthedelo 📚 Free eBook: https://iamthedelo.com/3f-method-book 📲 Preferred Business Service Partners: https://iamthedelo.com/connect 💡 Entrepreneur Community: https://linktr.ee/builtdifferentmastermind 📘 Facebook: https://facebook.com/IAmTheDelo 📸 Instagram: https://instagram.com/iamthedelo 📌 LinkedIn: https://linkedin.com/in/daviddelorenzo1 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025