WEBVTT - NYC Winter Outing, Tillamook CEO on Expansion

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<v Speaker 1>You're listening to Bloomberg Business Week with Carol Messer and

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<v Speaker 1>Tim Stanovic on Bloomberg Radio. It is still winter, although

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<v Speaker 1>I gotta say birds were chirping this morning. It kind

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<v Speaker 1>of felt like chrisp Yeah, it felt like it was spring, right,

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<v Speaker 1>But in the city that never sleeps, there is still

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<v Speaker 1>so much to do. Tim, Yeah, the question is, well,

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<v Speaker 1>what are we going to do this weekend? All right? Well,

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<v Speaker 1>New York uh NYC and Company. It is the official

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<v Speaker 1>place to go for those looking to promote what's going

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<v Speaker 1>on around the city and really a great place for

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<v Speaker 1>all of us to check out if we are looking

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<v Speaker 1>for something to do. So let's get to our guests. Yeah,

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<v Speaker 1>we got Tiffany Townsend with us, executive vice president for

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<v Speaker 1>Global Communications at NYC and Co. With us on zoom

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<v Speaker 1>right here in New York City. Okay, So before we

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<v Speaker 1>we we get to you know, what's going on this weekend,

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<v Speaker 1>I want to take a step back and just think

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<v Speaker 1>about what you guys do over at NYC and Co.

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<v Speaker 1>Because your your job is essentially to market New York

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<v Speaker 1>City to the to the rest of the world, and

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<v Speaker 1>it's a job that has changed a lot over the

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<v Speaker 1>last couple of years with with the pandemic and with

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<v Speaker 1>international travel leaving in coming back. Where are things right now? Well, um,

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<v Speaker 1>we are certainly in rebound mode. And I think, you know,

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<v Speaker 1>I think it's always a good bet to bet on

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<v Speaker 1>New York City. It always tends to rebound. You know.

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<v Speaker 1>I've had the good fortune of working within my scene

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<v Speaker 1>company for a number of years now and have seen things,

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<v Speaker 1>you know, such as recovering from September eleventh, recovering from

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<v Speaker 1>the financial crash, And I think what we've always seen

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<v Speaker 1>is that New York always does rebound. And so wherey

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<v Speaker 1>are right now is that we saw roughly fifty seven

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<v Speaker 1>million visitors nearly fifty seven million visitors um come to

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<v Speaker 1>New York City at the end of two and so

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<v Speaker 1>that represents about eight of what we were in twenty nineteen,

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<v Speaker 1>which is a which was a record a year just

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<v Speaker 1>before the pandemic. And that's also a seventy one roughly

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<v Speaker 1>increase in travel to New York City over one So

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<v Speaker 1>we are continuing to make significant gains. Travel is coming

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<v Speaker 1>back so etainly to New York. So okay, so almost

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<v Speaker 1>back to normal, which is a really good thing. I mean,

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<v Speaker 1>are people who are coming back doing kind of the

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<v Speaker 1>same stuff that they were doing pre pandemic. I think, yeah,

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<v Speaker 1>they are. There are certainly a lot of sort of

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<v Speaker 1>hallmarks to visiting New York City, whether again you know

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<v Speaker 1>it's your first time or your tent. People want to

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<v Speaker 1>go to places like Times Square, they want to do Broadway,

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<v Speaker 1>they want to stay in certain yars the city. We

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<v Speaker 1>are always constantly pushing all of five burrows. And I

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<v Speaker 1>think just as people do come back and they do return,

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<v Speaker 1>they maybe they're actually looking for a mix of both.

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<v Speaker 1>They are looking to explore maybe a little something new,

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<v Speaker 1>but the hallmarks will always be there. What is the

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<v Speaker 1>what is the best time to visit the city? There's

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<v Speaker 1>never a bad time to visit New York. But nobody's here,

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<v Speaker 1>nobody here, but that New York is really a place

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<v Speaker 1>to visit all your own. I think every part of

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<v Speaker 1>the or every season of New York has something different

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<v Speaker 1>to offer. Being able to be outside during the summer

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<v Speaker 1>and hang out in the park gives you certainly one

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<v Speaker 1>feeling on one type of experience. But right now, what

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<v Speaker 1>we're seeing in winters, there's so many wonderful experiences that

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<v Speaker 1>you can do indoors. Certainly, I'm outdoors and that's really

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<v Speaker 1>what our whin you're programming is all about. And so

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<v Speaker 1>you have Broadway, which is obviously great all year round,

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<v Speaker 1>but then you also have our attractions. You have what

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<v Speaker 1>we're offering from Mussy Week, you have Restaurant Week, so

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<v Speaker 1>you have all of those things. But you know, as

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<v Speaker 1>I said, there's really never been time to visit New

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<v Speaker 1>York City, well to that end. And we did speak

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<v Speaker 1>with you a little over a month ago, Tiffany. Um,

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<v Speaker 1>you know, right right around the holidays. And I remember

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<v Speaker 1>a few days after we spoke, I was actually in

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<v Speaker 1>Times Square for right before New Year's Eve because we're

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<v Speaker 1>going to a show. And I was so surprised. I

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<v Speaker 1>haven't been there in years. When was this. This was

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<v Speaker 1>like late December, right before New Year's Eve? Okay this

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<v Speaker 1>year this year? Yeah, And I was walking walking to

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<v Speaker 1>a show, walking through the area, so it was right

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<v Speaker 1>before the ball drop, you know, a couple of days,

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<v Speaker 1>and um, I heard so many different languages, people from

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<v Speaker 1>all over the world coming to New York City, and

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<v Speaker 1>I'm thinking to myself, why are you coming when it's

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<v Speaker 1>like the shortest days of the year. The coldest time

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<v Speaker 1>to be here. But I guess, you know, people want

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<v Speaker 1>to be here year round. I live here year round,

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<v Speaker 1>so well, it is in New York are pretty incredible, right,

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<v Speaker 1>I love you a year around. It's you know, as

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<v Speaker 1>I said, it's it's it's never a bad time, and

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<v Speaker 1>there's there's just so many things to do. There's so

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<v Speaker 1>many options that I think, you know, it never really

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<v Speaker 1>dissuades anybody. And I think that also. You have to remember,

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<v Speaker 1>New York City is a very aspirational destination. It is

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<v Speaker 1>a bucket list destination for so many people, and so

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<v Speaker 1>it doesn't really matter to them whether it's raining, whether

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<v Speaker 1>it's snowing, or whether it's what you might perceive as inclement,

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<v Speaker 1>whether it's something that people you know, it's a place

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<v Speaker 1>that people want to come to and there's things that

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<v Speaker 1>they want to do here, and so a lot of

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<v Speaker 1>it is you know, coming seeing the holiday lights, doing

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<v Speaker 1>Time Square for New Year's even so that's that's really

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<v Speaker 1>something that's really exciting for a lot of people, exciting

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<v Speaker 1>for even for us who live here. Tiffany, I have

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<v Speaker 1>to say, my daughter and I have a tradition that

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<v Speaker 1>we come in Christmas. Even it was so cold this

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<v Speaker 1>Christmas Eve, but we do it. We want to see

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<v Speaker 1>the tree, we want to just you know, be in

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<v Speaker 1>New York because this city doesn't like no other. Having

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<v Speaker 1>said that, one of the things that's really cool that

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<v Speaker 1>we do a couple of different things is New York

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<v Speaker 1>City UH NYC Restaurant Week. Talk to us about that

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<v Speaker 1>and the kind of momentum, because this has been going

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<v Speaker 1>on for a while now it has. Indeed, we're now

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<v Speaker 1>in our thirty first year for NYC Restaurant, which is

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<v Speaker 1>pretty incredible and so started back in the nineties and

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<v Speaker 1>here we are thirty one years later and we have

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<v Speaker 1>over five hundred restaurants across all five borrows that are participating,

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<v Speaker 1>which I think is it's just so impressive. And we've

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<v Speaker 1>probably got somewhere in your sixty cuisine, so I really

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<v Speaker 1>feel that there's something for everybody. And we've got set

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<v Speaker 1>price points thirty dollars, forty five dollars, sixty dollars, and

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<v Speaker 1>that's across both lunch and dinner, so two courses for lunch,

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<v Speaker 1>three courses for dinner, so really affordable. It just continues

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<v Speaker 1>to be a really good deal. I know, I'm jumping

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<v Speaker 1>all over the place. But this is New York. She

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<v Speaker 1>can keep up with anything. You did say that you're

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<v Speaker 1>promoting all five Burrows. So I'm curious to where people,

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<v Speaker 1>you know, we know, we really want to go. Really

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<v Speaker 1>are you know no, I know, well, I know where

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<v Speaker 1>I am in Brooklyn. I see Taurus all the time.

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<v Speaker 1>Brooklyn Bridge, in South Brooklyn and then by Brooklyn Park

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<v Speaker 1>is full of Taurus. Uh. And it's increasingly seeming like

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<v Speaker 1>people are, you know, finally venturing past those parts of

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<v Speaker 1>New York City that you know, people who live here

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<v Speaker 1>don't actually visit unless they have family come and visit,

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<v Speaker 1>and you know, they want to go to those those

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<v Speaker 1>touristy places. Where are you seeing people go in other

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<v Speaker 1>boroughs right now? I think they're really just getting further,

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<v Speaker 1>you know, further, further and deeper really into Queens. People

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<v Speaker 1>are going up to matt Hen and the Bronx. They're

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<v Speaker 1>getting deeper into Staten Island and um exploring St. George

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<v Speaker 1>and sort of mid Shore and south Shore, certainly throughout Brooklyn.

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<v Speaker 1>You know, as far as what you're seeing getting deeper

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<v Speaker 1>into Queens, going to Flushing, really exploring everything that's there,

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<v Speaker 1>whether they were doing something in the summer, like going

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<v Speaker 1>to the to the to the Open, or going to

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<v Speaker 1>a baseball game, but everything that's around. They've just got

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<v Speaker 1>some really great dining options as well. Yeah, like the

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<v Speaker 1>best thing to do when you're going to the Open

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<v Speaker 1>or like going to a Mets game or something, going

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<v Speaker 1>and checking out the restaurants and flushing. They're awesome. We

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<v Speaker 1>love the Open, we love covering, and we do shows

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<v Speaker 1>from there. Um, what else, like, is there anything specific

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<v Speaker 1>about this time where there are just some great offering,

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<v Speaker 1>some great deals that are out there. We think we

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<v Speaker 1>do this program in January and February because typically these

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<v Speaker 1>are the slower months of tourism to New York City,

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<v Speaker 1>and so this is really one way that we're looking

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<v Speaker 1>to continue to attract inbound tours and really also bring

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<v Speaker 1>a boost. You know, these programs are really um important

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<v Speaker 1>and supportive to so many businesses across the city, certainly

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<v Speaker 1>to so many small businesses, and so this is our

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<v Speaker 1>way of continuing to support the local economy and ensure

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<v Speaker 1>that tourism continues to really be an economic driver for

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<v Speaker 1>New York City, which long has been. When people come

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<v Speaker 1>to visit you from out of town, where do you

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<v Speaker 1>take them. Good question. Okay, So while I live I

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<v Speaker 1>live in Manhattan. I live on the East Side, so

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<v Speaker 1>I've got a lot of great stuff here. I can

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<v Speaker 1>do the hallmarks, I can do Empire State Building. Um,

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<v Speaker 1>I've been exploring. Now, We've got the Tin Building down downtown,

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<v Speaker 1>You've got Brookie Brookville Place. I think I kind of

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<v Speaker 1>do the you know, is it your first time. I

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<v Speaker 1>might give you to one thing. Are you a regular visitor?

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<v Speaker 1>I might steer you toward, you know, something else. I

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<v Speaker 1>really also try to just be in a medating hosts.

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<v Speaker 1>So if there's something you really want to see, I'm

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<v Speaker 1>going to try to make it happen for you. All right, Tiffany,

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<v Speaker 1>what do you do in this weekend? What am I

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<v Speaker 1>doing this weekend? I Am taking my toddler around to

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<v Speaker 1>whatever he wants to do. So we will hit the

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<v Speaker 1>playgrounds if it's if it's warm enough, we'll absolutely hit

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<v Speaker 1>the playground and and and actually go out to you.

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<v Speaker 1>You might find me a bolements this weekend. We're not

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<v Speaker 1>taking We're not taking our toddler anywhere to eat. You

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<v Speaker 1>guys start him young, because then they get used to

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<v Speaker 1>the restaurant. Well, I think it's too. Absolutely, he's not

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<v Speaker 1>used to it. He was going Toddler, Man, it's not

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<v Speaker 1>pretty if we do that. Tiffany, really good to check

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<v Speaker 1>in with you. It's a nice beginning to our weekend. Um,

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<v Speaker 1>take care of Tiffty Towns and executive vice president for

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<v Speaker 1>Global Communications at NYC and Company, joining s V and

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<v Speaker 1>New Zoom in New York. What are you doing this weekends?

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<v Speaker 1>I'm working on taxes. Still. That's what you did for

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<v Speaker 1>the long weekend. It's complicated. I'm sorry, say no more.

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<v Speaker 1>I don't want you to be implicated at anything. You know,

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<v Speaker 1>it's all the up and up. It just you know,

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<v Speaker 1>it's a process. It's a process. We'll find something fun

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<v Speaker 1>to do. Ok. Pizza nights, so sorry, pizza night. Yeah,

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<v Speaker 1>I'm actually the place cheese on the pizza. Okay, alright.

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<v Speaker 1>A piece of advice, don't go to the Tillamook website

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<v Speaker 1>when you're really hungry and you still have a broadcast

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<v Speaker 1>to do and you still have about eighteen minutes to go,

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<v Speaker 1>because it just makes you even hungrier. Well, that's what

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<v Speaker 1>we're gonna do. It's our bad news. I'm sticking with

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<v Speaker 1>the website. Uh. If you've spent any time in the

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<v Speaker 1>dairy aisle of the supermarket. You have definitely seen cheese, yogurt, butter,

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<v Speaker 1>and more from Tillamook. It's a dairy co ops started

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<v Speaker 1>back in the early nineteen hundreds. Today is a one

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<v Speaker 1>billion dollar brand that sells products everywhere from Albertson's to Target,

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<v Speaker 1>to Walmart and so much more. And we got the

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<v Speaker 1>CEO with us. Patrick Kreitzer, the CEO of Tillamook. He

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<v Speaker 1>joins us now via zoom from Oregon. Okay, Patrick, We're

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<v Speaker 1>gonna talk about a lot. We're gonna talk about the business.

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<v Speaker 1>We're gonna talk about inflation, We're gonna talk about what

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<v Speaker 1>you see in the economy. But first, what the heck

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<v Speaker 1>do you put in the ice cream? Because everyone I

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<v Speaker 1>talked to, including you know myself, because I love to

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<v Speaker 1>tell him, like ice cream, huge fan. Jason Kelly, our colleague,

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<v Speaker 1>when he found out I was interviewing you, he said,

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<v Speaker 1>you have to try the ice cream. And I'm like,

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<v Speaker 1>I know, we've already talked about the ice cream. What's

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<v Speaker 1>up with the ice cream? Well, there's lots of cream

0:10:17.440 --> 0:10:19.440
<v Speaker 1>in it. We put a lot of dairy in the

0:10:19.520 --> 0:10:21.680
<v Speaker 1>in every one of those ice cream cartons. A lot

0:10:21.679 --> 0:10:23.400
<v Speaker 1>of a lot of love goes into making that, and

0:10:23.400 --> 0:10:26.359
<v Speaker 1>I'm glad you appreciate it. So the secret is is

0:10:26.360 --> 0:10:29.240
<v Speaker 1>is the dairy like it's an extra serving of dairy

0:10:29.320 --> 0:10:31.959
<v Speaker 1>or something, right? It is, yeah, lots of extra cream.

0:10:32.000 --> 0:10:34.920
<v Speaker 1>And when you make ice cream, uh, you know, you

0:10:34.920 --> 0:10:37.120
<v Speaker 1>you determine how much cream to put in there, and

0:10:37.160 --> 0:10:40.440
<v Speaker 1>almost also how much sort of how much to fluff

0:10:40.480 --> 0:10:42.760
<v Speaker 1>it up. And we do a little less fluffing and

0:10:42.800 --> 0:10:45.640
<v Speaker 1>a little more cream and it tastes fantastic. What's weird, though,

0:10:45.800 --> 0:10:47.600
<v Speaker 1>is and this is a business question, it's not like

0:10:47.640 --> 0:10:51.120
<v Speaker 1>it's much more expensive than sort of competitors right there

0:10:51.400 --> 0:10:52.920
<v Speaker 1>in terms of how you how you think about how

0:10:52.920 --> 0:10:55.720
<v Speaker 1>it's presented, because it comes as like a big you

0:10:55.720 --> 0:10:57.760
<v Speaker 1>you get a lot for your money. It's like still

0:10:57.800 --> 0:10:59.679
<v Speaker 1>a good value. How do you make that? How do

0:10:59.720 --> 0:11:01.840
<v Speaker 1>you oculate that move? Because the dairy part is the

0:11:01.840 --> 0:11:05.199
<v Speaker 1>expensive part. It is, you're right, the expensive part. And

0:11:05.240 --> 0:11:08.280
<v Speaker 1>I'm glad you you recognize that. We we position the

0:11:08.400 --> 0:11:12.640
<v Speaker 1>brand as it has been for over a century um

0:11:12.720 --> 0:11:15.440
<v Speaker 1>as everyday premium, which means, yeah, you're gonna pay a

0:11:15.440 --> 0:11:18.000
<v Speaker 1>little bit more for it. But there's a lot of

0:11:18.080 --> 0:11:20.560
<v Speaker 1>value packed into that ice cream carton or into that

0:11:20.600 --> 0:11:23.560
<v Speaker 1>package of cheese and uh. And so we're trying to

0:11:23.559 --> 0:11:26.040
<v Speaker 1>make it accessible enough that you're gonna pick it up

0:11:26.040 --> 0:11:28.600
<v Speaker 1>every week, enjoy it every week in your home. Um,

0:11:28.800 --> 0:11:31.000
<v Speaker 1>but you'll appreciate the quality that you paid a little

0:11:31.040 --> 0:11:33.679
<v Speaker 1>bit more for. Hey, Patrick, you know you are in

0:11:33.720 --> 0:11:35.400
<v Speaker 1>and out of I'm sure all of the stores that

0:11:35.840 --> 0:11:38.520
<v Speaker 1>stuck your items. Um, there's a lot of competition out there,

0:11:38.559 --> 0:11:42.040
<v Speaker 1>So how do you make sure that you do stand out?

0:11:42.080 --> 0:11:44.079
<v Speaker 1>And I'd love for you to get into the relationship

0:11:44.160 --> 0:11:47.000
<v Speaker 1>with your suppliers, meeting the farmers and the individuals that

0:11:47.040 --> 0:11:50.840
<v Speaker 1>you work with directly. Yeah, absolutely, And um, those two

0:11:50.840 --> 0:11:53.080
<v Speaker 1>things are very connected for us because it all starts

0:11:53.120 --> 0:11:55.600
<v Speaker 1>with that relationship with the farmers. We are a hundred

0:11:55.640 --> 0:11:59.360
<v Speaker 1>and fourteen year old farmer own cooperative. UM. And in fact,

0:11:59.720 --> 0:12:02.560
<v Speaker 1>che which is our primary product, is made the same

0:12:02.600 --> 0:12:04.680
<v Speaker 1>way it was a hundred and fourteen years ago. And

0:12:04.720 --> 0:12:09.559
<v Speaker 1>our farmers, uh, you know, require demand that that we

0:12:09.679 --> 0:12:12.240
<v Speaker 1>that we keep the recipes the same and and as

0:12:12.280 --> 0:12:14.559
<v Speaker 1>we were just talking about, put uh put a bit

0:12:14.720 --> 0:12:18.920
<v Speaker 1>extra value in in every product and that's important to them. UM.

0:12:18.960 --> 0:12:21.080
<v Speaker 1>And that's helped to stand out on the shelf as

0:12:21.120 --> 0:12:24.560
<v Speaker 1>we've expanded across the country. Up until two thousand fourteen,

0:12:24.640 --> 0:12:28.160
<v Speaker 1>we were a much beloved Pacific Northwest brand, and then

0:12:28.240 --> 0:12:32.400
<v Speaker 1>beginning in two thousand fourteen, we began expanding around the West.

0:12:32.440 --> 0:12:34.760
<v Speaker 1>And now we've been very pleased with the acceptance we

0:12:34.880 --> 0:12:38.080
<v Speaker 1>received around the country as we've expanded into as you

0:12:38.120 --> 0:12:41.240
<v Speaker 1>said at the top of the show, here every market

0:12:41.360 --> 0:12:43.440
<v Speaker 1>in the country, and we're now in one quarter of

0:12:43.559 --> 0:12:46.800
<v Speaker 1>US households. But we've got a lot more people to introduced,

0:12:46.920 --> 0:12:49.240
<v Speaker 1>uh introduced to the Tillamook brand. Well, I have to

0:12:49.240 --> 0:12:52.319
<v Speaker 1>say just our own personal experience and I did so

0:12:52.480 --> 0:12:54.079
<v Speaker 1>my husband a quick message. I'm like, guess who we

0:12:54.120 --> 0:12:56.680
<v Speaker 1>have on We have the CEO of Tillamook and he's like,

0:12:56.720 --> 0:12:58.520
<v Speaker 1>love their ice cream. I have to say, the search

0:12:58.520 --> 0:13:02.319
<v Speaker 1>for it sometimes in this markit UM is really tough.

0:13:02.960 --> 0:13:06.520
<v Speaker 1>I was to Target recently and there was like only

0:13:06.600 --> 0:13:10.920
<v Speaker 1>two cartons. I mean, so are you continuing to grow?

0:13:11.440 --> 0:13:13.040
<v Speaker 1>How do you like make sure that you can meet

0:13:13.080 --> 0:13:18.320
<v Speaker 1>all the demand as you expand and yeah, yeah, thank you, Yeah,

0:13:18.320 --> 0:13:22.000
<v Speaker 1>we are continuing to UM to expand. In fact, before

0:13:22.080 --> 0:13:26.400
<v Speaker 1>two thousand eighteen, we were only west of the Rockies,

0:13:26.440 --> 0:13:29.720
<v Speaker 1>So all the places that folks are are beginning to

0:13:29.760 --> 0:13:32.080
<v Speaker 1>discover us. You know, there might not be quite as

0:13:32.160 --> 0:13:35.040
<v Speaker 1>much on the shelf there as we'd like to like

0:13:35.160 --> 0:13:37.800
<v Speaker 1>to have, and and we're we're trying to rectify that.

0:13:37.880 --> 0:13:41.040
<v Speaker 1>We're bringing product out there as fast as we can. UM.

0:13:41.120 --> 0:13:43.520
<v Speaker 1>But you know, one thing I'll suggests is when you're

0:13:43.559 --> 0:13:45.600
<v Speaker 1>in the store and you don't think there's enough Tillamo product,

0:13:45.679 --> 0:13:48.400
<v Speaker 1>go talk to the store manager and that will help

0:13:48.440 --> 0:13:51.719
<v Speaker 1>a little bit. Hey, Uh, do you guys only uh

0:13:52.000 --> 0:13:58.200
<v Speaker 1>produce products at the headquarters in Telemaco, Rent Oregon. No,

0:13:58.400 --> 0:14:01.520
<v Speaker 1>we've actually expanded a bit um since our early days

0:14:01.600 --> 0:14:04.400
<v Speaker 1>of of all the production being in Tillamook. All of

0:14:04.440 --> 0:14:08.560
<v Speaker 1>the dairy farmers uh that own the cooperative uh do

0:14:09.160 --> 0:14:12.880
<v Speaker 1>live and farm in Tilamo County. Uh. Many people that

0:14:12.920 --> 0:14:15.360
<v Speaker 1>know our brand don't know that Tillamooks a town in

0:14:15.400 --> 0:14:18.479
<v Speaker 1>a place actually the high school mascot is the Cheesemaker.

0:14:18.600 --> 0:14:21.520
<v Speaker 1>So we're very much integrated into that community and and

0:14:21.680 --> 0:14:24.680
<v Speaker 1>owned by that community. UM. But as we've expanded around

0:14:24.680 --> 0:14:28.200
<v Speaker 1>the country, we've partnered with other cooperatives and and and

0:14:28.280 --> 0:14:32.440
<v Speaker 1>other manufacturing partners to make product to our very UH

0:14:32.560 --> 0:14:37.240
<v Speaker 1>precise and high expectations and specifications in other places in

0:14:37.280 --> 0:14:40.080
<v Speaker 1>the country, so we can make sure we're getting product

0:14:40.520 --> 0:14:42.440
<v Speaker 1>into those stores where people are listen, is there any

0:14:42.480 --> 0:14:45.560
<v Speaker 1>discernible difference between something they had in one facility with

0:14:45.560 --> 0:14:51.440
<v Speaker 1>with UH dairy from one area versus another area, There isn't. Um.

0:14:51.480 --> 0:14:53.560
<v Speaker 1>You know, we do make all of our cheddar cheese,

0:14:53.600 --> 0:14:55.440
<v Speaker 1>which is our core product. We do make all of

0:14:55.440 --> 0:14:58.640
<v Speaker 1>that in Oregon, UH and then we moved around the country.

0:14:58.680 --> 0:15:01.240
<v Speaker 1>We cut and rapid in a few different places, but

0:15:01.600 --> 0:15:05.320
<v Speaker 1>it's fundamentally made all in Oregon and with our recipe.

0:15:05.360 --> 0:15:07.880
<v Speaker 1>But where we do make other products for example, cream

0:15:07.960 --> 0:15:12.760
<v Speaker 1>cheese or ice cream with partners where in those factories

0:15:12.800 --> 0:15:17.440
<v Speaker 1>are very close partnerships. In some cases our partners will

0:15:17.440 --> 0:15:20.880
<v Speaker 1>put in equipment specific to the way we make product

0:15:21.640 --> 0:15:24.120
<v Speaker 1>because of you know, we're not varying the way we

0:15:24.200 --> 0:15:25.840
<v Speaker 1>make it so that you can't tell any difference. If

0:15:25.840 --> 0:15:29.280
<v Speaker 1>you've come visit us at our visitor center in Tila, MC, Oregon,

0:15:29.280 --> 0:15:31.040
<v Speaker 1>which a lot of people do. We We've had one

0:15:31.080 --> 0:15:33.520
<v Speaker 1>point three million people visit us in a single year

0:15:33.840 --> 0:15:36.400
<v Speaker 1>there in our factory on the coast become busit us there.

0:15:36.440 --> 0:15:38.640
<v Speaker 1>The products gonna be exactly the same as you find

0:15:38.640 --> 0:15:41.080
<v Speaker 1>in Wigmans Patrick. What's the bulk of your business? Is

0:15:41.080 --> 0:15:42.520
<v Speaker 1>that the ice cream or is it the cheese? As

0:15:42.560 --> 0:15:44.880
<v Speaker 1>you say, your main product and where is the most growth.

0:15:46.040 --> 0:15:49.480
<v Speaker 1>Most of our business is in the is cheese. Ice

0:15:49.480 --> 0:15:52.760
<v Speaker 1>cream has been our fastest growing product. It's it's turned

0:15:52.760 --> 0:15:54.920
<v Speaker 1>out to be, you know, as we've expanded into new

0:15:54.960 --> 0:15:57.360
<v Speaker 1>regions in the US, has turned out to be sort

0:15:57.400 --> 0:15:59.880
<v Speaker 1>of the easiest entry point for consumers to kind of

0:16:00.000 --> 0:16:02.640
<v Speaker 1>find us that you know, hopefully that big wall of

0:16:02.880 --> 0:16:05.320
<v Speaker 1>a full door of of ice cream flavors with our

0:16:05.360 --> 0:16:08.880
<v Speaker 1>bright colored packaging, UM kind of draws people into the brand.

0:16:09.360 --> 0:16:11.760
<v Speaker 1>And then once they find us there, they like to

0:16:11.800 --> 0:16:14.800
<v Speaker 1>move and discover our cheese and our cream cheese and

0:16:14.800 --> 0:16:17.640
<v Speaker 1>our other products. You know, consumer product company is always

0:16:17.640 --> 0:16:19.480
<v Speaker 1>looking for a good brand. You seem like you would

0:16:19.520 --> 0:16:25.520
<v Speaker 1>be ripe for UM. The taking UM, staying a coop, cooperative,

0:16:25.560 --> 0:16:29.680
<v Speaker 1>staying private, still the plan and just got about five seconds. Yeah,

0:16:29.720 --> 0:16:32.240
<v Speaker 1>that is the plan. Certainly we get those calls, but

0:16:32.440 --> 0:16:35.360
<v Speaker 1>our farmers are very proud to own this brand and

0:16:35.400 --> 0:16:38.200
<v Speaker 1>this company and and what it's meant to our local community,

0:16:38.400 --> 0:16:40.480
<v Speaker 1>well to come back soon. This is a great story

0:16:40.520 --> 0:16:43.880
<v Speaker 1>and certainly something that is very relevant to our worlds.

0:16:44.400 --> 0:16:46.680
<v Speaker 1>I'm sure Tim will have some ice cream to ice

0:16:46.680 --> 0:16:48.800
<v Speaker 1>cream tonight, and I'm sure I will as I get

0:16:49.040 --> 0:16:51.400
<v Speaker 1>the choco which at Mint that's my husband's. That's what

0:16:51.440 --> 0:16:55.520
<v Speaker 1>I like to um. Patrick. Thank you so much. Patrick

0:16:55.640 --> 0:16:58.600
<v Speaker 1>ritz Are, he's CEO of Telmo joining spa Zoom from Oregon.

0:16:58.680 --> 0:17:00.880
<v Speaker 1>Really fun conversation. This is Bloomberg