WEBVTT
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From our studios in Los Angeles and Tampa. This is
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green Tag Thing Park and thirty. I'm Philip. I'm doing
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it as always on my co host Scott Swinson of
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Scott Swinson Created Development. On green Tag, we break down
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the week's top news and explain why it matters to
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industry professionals. And we are both back from our trip
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through Asia, so this week we're going to discuss takeaways
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from AYAPA Asia and also the opening of Lego Land Shanghai.
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Cool. Yes, I wish I'd been able to go to
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Ayappa Asia. I missed it by like three or no
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one day. One day I was it ended and I
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landed in Hong Kong the next day.
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So yes, yeah, So I was at AAPA Asia and
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did the trip through Shanghai, and Scott was also in
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Asia working with a client and did so we got
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to see a lot of the mainland attractions from different cities.
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Basically, Yes, I was in Juhai and Guangzhou.
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Yeah, and I was in Shanghai and Shenzhen. So we
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have an nice sampling here to talk about. And of
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course we had different interpreters and wholly different experiences, so
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we can kind of wrap that into the context as
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we discussed this week's news. So let's start off with
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some numbers from IAPA Asia AAPA Asia. It says here
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that they welcomed over seven thousand verified attendees, with five
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six hundred qualified buyers and three hundred exhibiting companies from
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eighty five countries. And of course during the event itself,
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I went to all of the pre shows, but there
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was the pre show tour of Lego Land Shanghai before
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it opened to the public, so we got to see
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it before it opened to the public. There was also
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a tour Edu tour of Legoland of Disneyland Shanghai Disneyland,
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where we got to see the show, the new show
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they have there, as well as the kitchen tours and
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do that kind of stuff. And then there was the
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after party, the opening ceremony at Shanghai Disneyland, where they
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did a partal not a shutdown but like a mix
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in with a dedicated food and beverage area. And then
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of course they had the multiple days of the show itself,
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so quite a few activities planned for the regions around
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and of course the Monday, so they had the opening
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reception where of course you as usual, you bring in
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samplings of local culture and discussions of attractions coming in
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the local area and local investment. And then the leadership
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breakfast was on the second day in the morning, and
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the leadership Breakfast was led by Jill Estorino, which is
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the president and managing director for Disney Parks International. So
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we got a nice sampling. We got to hear from
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Jill about some of her experiences working in Asia and
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how it works differently and what's going on with the
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operations there. That was day two, and day one, during
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the opening ceremony you got to hear about the plan
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investment for the area. And then before it even started,
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we got to see Lego Land and we got to
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learn about some of the operations at the Disneyland Park. Yeah. Uh,
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let's see.
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So, any how.
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Should we do this? Any questions discussion?
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How should we The first question that comes up that
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comes in my mind is because Jill so it's interesting.
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I was doing work at Chamlong Spaceship in in Juhai,
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and in a pre show of one of the big
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shows there, they did a whole video on the visit
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from members of Ayappa and and and it included Jill
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and Massi and and Jakob, you know, all the the
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Iappa folk and Uh. It was really interesting because they
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were all talking about how there is a certain vibrancy
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in China specifically, and of course they were very complimentary
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of of mister Sue and and uh the ocean kingdom
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that's in in Juhai and and Chamlong Space ship. But
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what did did Jill? Is there anything that you captured
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from Jill that was specific and unique about the China
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market and the expanding China market right now?
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So I want to say yes and no at the
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same time. And what I mean by that is yes
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in that there are unique elements that differ from what
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we would see in the American parks. But know in
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that every region tends to have its own differences, right,
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the way things work in Europe, the way things work
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in the Middle East. As we've talked about Agnauseum on
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the show. Each area think has its uniqueness. So it's
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not different in that it is normal in that it
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has a difference area so one so and it's interesting.
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This is a good way to do it. So let's
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pair learnings I had from the edge you tour with
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some stuff. Jill said, ok, you can kind of talk
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about both them. So Jill talked about the f and
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b at the park and how it was different, but
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she didn't give too many examples other than the pop
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sickles in Zutopia that are from the film right in
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the opening credits. You know he's taking the big melting
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it down and then he's making that so you can
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buy those little animal pops in the park. And she
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talked about that and other food and beverage and how
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different it is on the edge you tour. We got
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to tour the kitchens at Disneyland and we got to
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learn see it firsthand. And the thing that is so
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different as opposed to other facilities. There are so many things,
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but mostly it's set. They are cooking everything for the
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resort there, and it's not being like in America, where
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especially the smaller regional parks, you have things like bread
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that's frozen, it's brought in that it's reheated, or you
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have patties or whatnot. Everything is there and they have
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a whole workflow where even areas of the kitchen have
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like one like doors that close and you can't go
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back out because you're not supposed to walk from like
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a raw meat into a vegetable area, right, so you
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kind of have to lock those areas because they're cooking
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literally everything. And they have even banana specialists, for example,
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that specialize in being able to sort bananas according to
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their lengths because they send different You can't just send
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it to one restaurant, so one whole location will have
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this length of banana so that someone doesn't see a
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different sized banana and feel like they got a different value.
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And so you get this that's a big. Things like
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that are a big, like the uniformity and also having
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to cook things there from scratch, because that is the
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norm in asias that you have fresh, much more fresh
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food that is readily available that is cooked from scratch.
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And the whole idea is why would you go into
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a theme park and get food that is worse than
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what you could get outside. The value the perceived value again,
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like the banana thing, that perceived value is very important,
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right when especially when you're comparing it, well, how come
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you know.
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It's well and it's interesting because it's also very much
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It also echoes the way. For many, many years, many
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socialist countries actually did everything in their country. There was
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a centralized location that did everything the same way and
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then dispersed that out, distributed that out to different areas.
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So it makes sense. It's parallel to the way that
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they're used to working in China specifically. It also is
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interesting that they recognize, you know, we've talked about we've
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talked about creature comfort over and over again, but they
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recognize that the culinary experience is not just sustenance that's
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grab and go. It is a part of the quality
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of the overall day and by creating and by creating
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fresh food as opposed to it, and another reason for
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that too, I'm assuming, and I don't know this for fact,
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but I'm assuming there's also fewer preservatives in the food
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that's coming in, so the food itself doesn't last as long,
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so it's not to be cooked fresh, it can't be
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frozen because it doesn't, or left on a shelf because
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it doesn't have the shelf life that some of the
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American products would have.
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Right, And it also gives them a little bit more control,
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which is something Jill talked about, but I think seeing
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it helped it reinforce it to me. So, for example,
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they also have vegetable specialists that carve mickeys into vegetables,
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and that is not something you do in the US
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because not only is the labor more expensive, so having
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someone to carve that is not you know, tenable for
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our stuff, but also a lot again at the vegetables
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are made in master kitchens and you order them from Cisco,
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and you just receive it from Cisco, right, and then
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you just kind of store it and you put it
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into it. So I'm not saying that we don't have
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restaurants that make that make things from ingredients, but it's
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just different in that everything, right, everything for every thing,
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like they're baking the turkey legs, and he explained how
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these kitchens operate actually twenty four hours a day, so
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they are at he was showing us when we were
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there in the afternoon, they were already stocking up all
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sorts of pantries for like to be able to serve
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the food in the morning, like they were already working
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on the next days warning food service now where they
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would cook all night basically and just roll them into
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cold storage and they would roll them out and disperse
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them throughout the park. So it's a whole it's a
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whole system, right for that that's very different. He also
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they also mentioned that, uh, they pilot some of the
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new food safety procedures there that to then roll out
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to other places. So they actually have a lab, a
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testing lab on property where they take samples of food
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and they take it over and the results are shared
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with the government and almost in real time, and so
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they have this testing burden, which was interesting because in
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my group, I don't I don't think this is telling
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stories as school. But in my group there was a
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few people there who pointed out that that is not
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some that's great that they're doing this, but it's also
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it creates it makes it harder for smaller places that
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don't have the ability to invest all this into testing
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and investment, and so it's almost like it's building in
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a moat. So it's one of those things that is
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like an example of something that sounds really great to do,
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but then it creates a moat that protects, you know,
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people that are already entrenched, which I don't think that
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anybody understood on the tour, but that's.
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Kind and I guess and I guess My question is
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because these findings are going to the government, does that
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mean that the government in turn makes regulations for those
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people who don't have the who don't have the ability
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to meet those standards. Does it impact them or is
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it just for informational purposes that I think it's.
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I think it's it's the form it is. It is
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the first one where you are.
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Actually going to make standardization rules and regulations so that
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you must have specific holding temperatures. And I'm making this,
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but specific temperatures, specific cooling temperatures, et cetera, et cetera,
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et cetera. It's funny because not just not even I
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didn't get a chance to go into the kitchens and
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theme parks that I was working in, but just in
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the rest or, in the restaurant, in the hotel where
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I was staying, you know, there were there were one,
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oh gosh, at least eight, eight to ten chefs working
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in the buffets to make, you know, making dumplings, making noodles,
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making you know, cooking large pieces of meat in various forms,
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carving carving ham off the off the bone for you.
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It wasn't as though anything was prepackaged. Everything everything was
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made for you, even down to the beautiful little steamed
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buns that are all in shapes like every morning. I
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had to have my hedgehog bun, you know, because it
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was just adorable. So yeah, it's it's very it's a
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very different it's a very different approach for Americans who
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are used to we get good food, but it's all
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prepackaged and was probably made, as you say, in the
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Cisco kitchens in another state.
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Yeah, and so another thing, So Jill did not mention this,
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but it's it's coming off of what exactly you said
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that we did hear about at Disney. And this is
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again when you're doing tours like this with Disney. Okay,
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so we had to put our cell phones like in
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a locked case and you kind of have to. I mean,
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it's really like it's very controlled. It's even controlled down
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into the We had a Q and A like air
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quoting here for those listening, I'm air quoting Q and
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A with the some of the ride engineers. But they
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had a script that they had to read from and
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if the question wasn't on the script, they couldn't answer it.
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It's kind of a thing. So that's that's you know
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how sometimes how it is with some of these places.
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But we did we did get to record at we
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did get to look through some of those places and
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see some of the ride vehicles up close and see
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a lot of this stuff. But there was an enormousun
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of security. And so what I learned also through it
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is that a lot of these things are possible, like
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the extra time with food preparation and the extra security
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and a lot of this stuff is like no, I
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don't want to say security theater, but but there's just
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a lot of labor is so cheap as compared to
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the US, that you're able to in a way add
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extra people in to a lot of areas, uh to