Stay Tranquilo - The Ultimate Wild Fork Summer Cookout 🔥 Ribeye, Picanha, Lobster & More

Episode Date: June 23, 2026

The Summer of Grilling is officially here. 🔥 The Stay Tranquilo crew linked up with Wild Fork for an all-out backyard cookout featuring something for everybody: Spanish octopus, Brazilian picanha, juicy ribeyes, churrasco skirt steak, lobster tails, USA burgers, and all the grilled goodness in between. From getting the seasoning right and letting the picanha rest, to toasted buns, melted cheese, and feeding the whole crew before game time, this was a proper cookout. What are you grabbing first: ribeye, picanha, lobster, octopus, skirt steak, or a burger? Big shoutout to Wild Fork for providing the goods. #StayTranquilo #WildFork #SummerGrilling #Cookout #Picanha #Ribeye #Grilling #MiamiFood #backyardbbq #worldcup Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Being a chef, my whole career, I always say, you know, food is the language of the world, right? We talk earlier before the show about all the different languages going on in Miami, right? And the reality is no matter where you are in the country, wherever you're in the world, you can travel, you can go places. That one common thread is food, right? Food is the language of the world. All right. Welcome back to another episode of Stay Tranquillo. Today we are joined by Daniel Henderson, head of product development at Wild Fork. Today we have a special episode around World Cup, around Wild Fork and their products, and just getting to know Wild Fork behind the scenes.

So Daniel, appreciate the time and for being here with us. Thank you. Very nice to be here. Super exciting to talk to you all about Wild Fork today. Yeah, absolutely. We were talking offline a little way before. I know we were talking about the variety of products, obviously, that you guys have to offer. I'm a huge Wild Fork fan myself.

We love you. You know, always love shopping there. But before we get into anything, I want to, one, give the floor to you. Tell us a little bit about yourself. When did you start working at Wild Fork and kind of like the inspiration of being in this industry? Yeah, amazing. Well, look, I am Daniel Henderson. You're correct.

I have been a chef my whole career. So I've been around food from day one all the way up. And, you know, I've been with Wild Fork here about four and a half years. So I'm their head of product development, specifically around innovation and quality. Those are my two kind of core functions in the business today. And look, with food, it's just the most exciting thing to work in, right? All day, every day, just exciting. And so for me at Wild Fork, really just focusing on continuing to bring the quality,

the highest quality products to our customer is really the focus. And so for now, it is getting ready for the summer to your point around World Cup. So tons to do and lots to talk about today with you. Yeah, no, absolutely. Obviously, summertime's a big barbecue time as well, whether a World Cup is going on or not. It just feels it's like the perfect synergy, right? It's basically our Christmas. It's our Christmas in the summertime, yeah.

It's grilling season, and that's where we shine, right? Absolutely. You mentioned the word innovation, right? That's something that you're in charge of, what does that innovation process look like? What are you guys looking at? What is kind of the research that you guys are putting into the marketplace to kind of understand how to kind of create somewhat of a competitive advantage in the space? Yeah, it's interesting. First, you know, first I got to tell you about Wild Fork, and then I can go into how we think about innovation.

Okay. Yeah. The basic, you know, the basic understanding of the business is important. So Wild Fork, we are a meat and seafood retailer, which is important, right? Our whole business is centered around meat and seafood, right? We're not just a meat and seafood department. It's the whole thing. So we're there. We're in the ring every day selling meat and seafood.

I've 800 products in my assortments, right? I have 500 meat and seafood products alone. So by far, I'm the largest meat and seafood assortment under one roof. There's no question. So our assortment is vast. You know, when we talk about beef, there's 180 products in my beef assortment. Seafood, 120 different products in our seafood assortments. So I love to tell people about our ground meats.

We have 36 different ground meats, right? So quite literally, if you were to go through my entire selection of ground meats, it would take you more than a month to get through it. You know, 16 different types of proteins within those 32 products. So when you think about the assortment, you know, we're there and we shine all day. I also like to talk about our quality, right? We're a frozen food retailer, right, which is unique. And for me, it's all about the quality when we talk frozen, right?

We freeze at the peak of freshness. So when you think about that product at home that you've purchased from us frozen and you go to thaw and you go to cook, it is, you know, we say frozen is fresher, right? That is really what it is. And so at Wild Fork, those are the key elements of what we do. We're a frozen food retailer, meat and seafood, and that's really the basic, you know, description or explanation of the business. You know, when we think innovation, the world is the oyster.

There's no question about that. And that's where I have a lot of fun in the job and with the team. What I like to do is stay close to trends, right? Stay close to what's happening in the market. We look very closely at the restaurant scene, right? Restaurants are where trends typically start. And it takes about, you know, close to eight months to a year for trends in the restaurant to hit the retail world, right?

You know, grocery stores and such. So we stay very close to what's happening with chefs, being a chef myself. You know, I'd like to be close to the food that way. But ultimately, we listen to our customer, right? Nine times out of ten, if you think about innovation, you know, nine times out of ten, it comes from a customer request. right? Hey, what about a specific flavor profile on this chicken thigh? What if you could season this, you know, pork tenderloin from you this way? And really it comes about, you know, from hearing our

customer feedback. And we love our customers. They love us. And it's a symbiotic relationship, let's say, because, you know, to keep them coming back, we want to make sure we have that innovation, that exciting product, right? Yeah. No, absolutely. Obviously, you mentioned just kind of the the large variety that you have, right? And I think one thing in the marketplace is kind of the exotic meats that you guys have, but also letting people know that that's not just what you are, right? So talk a little bit about that, right? I think there's somewhat of a, I wouldn't say a stigma,

but hey, it is cool that you can maybe get ostrich and duck like we were talking about. But by the way, you can get pretty much every ordinary cut that exists out there too. Yeah, absolutely. Look, I mean, if you're new to Wild Fork, I always say keep it simple, right? Don't go straight to the frog legs. You know, because it's all about everyday essentials, right? If you think Monday to Friday and cooking dinner Monday to Friday, it's got to be quick. It's got to be easy, right?

Some of us have kids at home. We've got busy schedules, right? We need food on the table and we've got to nourish ourselves fast, right? So everyday essentials, I love to, we talked about the ground meats earlier. You know, we have all the chicken program. I have five different programs in chicken, right? So chicken thighs, chicken breasts, all the way up to pasture raise, organic products, right? You know, pork tenderloin, tons of pork, 60 items in pork.

So when you think about everyday essentials and getting fast dinners on the table, any meal to date, to be honest, not just the dinner, but, you know, that's really where we shine. And I always tell people, if you're new to Wild Fork, you come in, one, talk to our team in the store, right? They love talking to customers and really understanding what's bringing them in that day. How can they help? What are they looking for? we have personal chef friendly butchers in the store. They love to guide customers around and help navigate these sort of 800 products.

So it can be overwhelming. If you're walking in on your own kind of look at you need help, right? Absolutely. And we're there to help. So I just love the fact that, you know, we can help you on your Monday night or Tuesday night dinner. But at the same time, if you're looking for something a little more exciting on the weekends, man, we're your shop as well, right? Yeah.

We got you covered on the barbecue, too. Oh, it's great, right? I mean, you talk about kind of the lifestyle of the everyday folk, right? Where you've got to cook. I mean, even now, right, you're working from home. So you maybe don't have the luxury of doing lunch somewhere. It's like, I got to cook lunch at home. I got to cook dinner at home for the family.

But how do you create that variety throughout the week? Seafood is also like a huge thing down here in South Florida. And you hear a lot of the consumers out there talking about like, man, I can't find seafood. And you would think, hey, we're in South Florida. it should be easy to find. So I think that's another unique option, obviously, that that you guys have as well, that provides just such diversity of what the menu can look like in a week.

I talk to customers every week about our seafood. And seafood is one of these, you know, categories that we play in that, you know, is never, it will never end, right? Because we have so many different varieties, fin fish, shellfish, exotic, you know, all up to the octopuses and it's nonstop. So you can get, you know, really creative in that space. And that's one of the areas where we really, we turn out a lot of innovation, right?

Yeah. And we're getting into more seasoning. We're getting into more value-added products and seafood. It's just, it's a really fun category for us. Absolutely. No, it's incredible to see what you guys have been able to accomplish over the years and kind of the innovation over time. So it's great to see. But obviously we got, we mentioned summer World Cup around.

Yes. And you guys are launching this campaign. Food Unites us. World Cuts. Talk to us a little bit about what that campaign looks like, what it means to you guys as a company. Yeah, wow. Where do we start? It's a lot. No, look, I'll talk a little bit about World Cup. I mean, Miami, soccer, and, you know, grilling. It kind of just all works, right? So when we look back a few months ago, we said, okay, World Cup is coming, you know, how are we going to play? Because this is a very unique time, not only here for South Florida, but across the entire

United States. We have a lot going on. So really we say food unites us, right? And I want to talk about that a little bit because we have a mission, a wild fork, and that mission is to nourish a better life. It's what we say every day. We say we nourish a better life. I mentioned the 500 proteins, right? Clean proteins, right? We're talking single ingredient proteins, right? There's no preservatives. There's no additives, right? These are very, you know, clean proteins. And what we pride ourselves in is really helping our customers nourish a better life, right? Human beings, when you protein, and it's an obvious, it's an obvious fit, you know, consuming protein and wild fork there to support that.

So when we talk food unites us, it really starts with that mission, right, nourishing a better life. Then when we think, you know, food unites us, for me, it's this, like, warm, fuzzy feeling of, you know, the driveway is full on a Sunday afternoon, the family's around the table, and really food at the table is, you know, bringing us together, right? We're celebrating, right? We're sharing, you know, what's going on in our lives. We're having a laugh.

You know, this is living, right? Food unites us, this is living. And, you know, being a chef, my whole career, I always say, you know, food is the language of the world, right? We talked earlier before to show about all the different languages going on in Miami, right? And, you know, the reality is no matter where you are in the country, wherever you're in the world, you can travel, you can go place. that one common threat is food, right?

Food is the language of the world, right? You and I could be sitting down in Japan with folks that do not speak English and we don't speak Japanese, but food on that table will bring us together. There's no question about that. So, you know, that is what we think when we say, you know, food unites us.

World cuts, right, is, you know, our fun play on what's happened in this summer, right? The cuts is really what we're all about. You know, when you think about all the different proteins we're selling and you know how we can come to the table and be a part of the conversation around World Cup I want to show you a couple things right because we did some fun you know activities in the store for our customers so we have this little punch card here we source for that's cool yeah it's really fun we source from over 25 different countries at

wild fork right and so what this is we this a play on a passport so imagine you're going to travel around the world you're going to check out all the different products that we sell you know around the 25 different countries that we buy from. And here you have eight countries that we selected carefully, you know, products throughout the store around these eight countries that are playing in the World Cup, of course. And the idea is you buy one of the products that we've selected from that country and you will stamp your passport. That's awesome.

And so it's kind of a fun play, you know, to kind of travel around the world, has some fun with that. And then we have this beautiful tote bags, right? So if you fill your punch card, you know, you get this nice tote bag, right? We've got eight different countries. Yeah, I'll grab one of those. You can keep these. And basically here, it's just a fun shopping bag

that you can take with you after you've gone around the world with us. So that's really kind of what's happening at the store. And then, of course, I mean, all summer, throughout the stores, we're going to have barbecues and live watch parties. And, man, there's a whole host of different events happening. Funny enough, when you look at our business in the U.S.

Canada, we do business. We have stores in all the regions where we have host cities, right? So it pairs up really well. You know, here in South Florida, Miami, obviously Dallas, L.A. Seattle. We're not in Seattle, unfortunately, but we're in Chicago, but we don't have any games in Chicago. And then the Northeast, right? Philly.

And then we have four stores in Canada and Toronto, right? So wherever we are, there's soccer games, right? So we're going to do a lot of fun watch parties and cookouts, right? I love it. That's awesome. Yeah. I mean, I think the huge component of all of this, right, is that that aspect of that food does really unite us, right? And it made me think, as you were saying, that I'm like, probably some of the best moments in my life have always been like either in the kitchen or around the barbecue with a variety of different people, right? 100%. Whether that's family, whether that's friends, strangers, right? Somebody that's just happens to be

around the same area and you're just like hey what are you cooking over there or hey can i can i try a piece you know it just it really does bring people together and i think it's unique too right because you have such differentiation of where your product comes from too so that adds like a whole other element where it's like you're not necessarily maybe in this country but you actually can try what a cut looks like from there right and i think that to me is is cool because shoot i want to go to japan but you know it's kind of little logistically, you know, tough to go to Japan or wherever that may be, right? But now here I am able to try some of that food, which I think is really, really cool. Yeah. No, it's true. And look, food is one of the easiest things to talk about.

Yeah. Right. Let's be honest. And when you get the people around the table, it's right there. Yeah. Yeah. No, that's awesome. So obviously, World Cup. What you talked a little bit about some of the campaigns that you guys have in stores, watch parties. What does like a World Cup lineup look like for the barbecue? What should people be grabbing? Yeah. What does a barbecue day look like?

Well, look, this is, I mean, this is where wild foreshy. So, you know, quite literally we can go around the world, right? Yeah. What I would do probably look to showcase the best of the best here, I would start with the U.S., right? U.S., and I would go in with the burgers and the hot dogs, a wide assortment of different hamburger, a wide assortment of different hot dogs from Berkshire to grass fed, just your basic, you know, burgers and dogs. But, you know, you can elevate and we can do.

You know, we can even go into the tomahawk steaks, right? Prime choice tomahawk steaks, U.S. cattle, right? So I would start there. I'd probably take you to Argentina next, right? We have a chummy churry skirt steak, which is by far our fan favorite, number one. Hard to not keep selling that one. It's flying off the shelf. But we do a bonbon sausage, which is incredible fan favorite as well.

And, you know, I might take next to Brazil, right? We're in the South America, so let's go there. We got the pecanas, right? I love a wide selection. Wide selection of pecanias. That works really well for a barbecue, right? But then we also have, you know, the grilling cheese from Brazil, the panacea, the cheese bread. You know, so these are things we can be snacking on on the grill at the same time.

You know, we can go to France, right? We do a fun play in this campaign right now on the steak fritz, right? So we've got the fries going, which work really well in the air friar. I love cooking all of our products in the air fryer. We'll talk about that. And then we do the Vivette steak, right, the flap steak. And so that's a key product. Outside of the grill, I have beautiful bignets.

I have beautiful macaron from France, Belgian waffles. You know, we go all the way up to Germany there. The Bratworth sausages, right? We have the kielbasa from Poland. I go up to Japan, right? We've got the A5 Wagyu, of course. I got the Wagyu burgers. You know, and man, around the world,

we do all the seafood from all over the place. So I would say for me, you know, when you think about World Cup and World Cuts specifically, you can really have fun with it, right? And go all over. Like I said, 25 countries to choose from. It's impressive. So the options are endless, really.

Yeah. They're making me hungry, just having this conversation. It's got the barbecue over. Yeah. I know, for real. So you said you like to cook, you're a chef, yourself. So you talked obviously about the variety, but how do you go about the process of cooking this, right?

Are you using kind of like the pan? Are you losing the barbecue? You're using the air fryer. Yeah. What's the approach in the kitchen or the outdoor kitchen? Yeah, look, I mean, if anything I've learned over the years, keep it simple. Yeah.

I like to be easy. I don't want to overcomplicate. If I'm going to host, and I always tell my customers, when I'm talking to the customers in the store, keep it simple, right? I mean, the quality, like we talked to quality earlier, we freeze at the peak of freshness, right?

So the product speaks for itself, salt and pepper, nine times a ten, it's all unique. Now, it depends, right? So if we're going to say, you know, let's bring a choice skirt steak to the table all over, all day, I'm saying salt pepper, keep it easy. But then you get into products like chicken thighs, chicken breasts, and folks like to put seasonings and flavors.

That's not a problem. But keeping it simple is the key, right? letting the product shine, letting the product speak for itself. You mentioned the air fire. We're talking about the air fryer. We're doing a lot of work with, you know, the air fryer these days. And it's because our customers are coming to us saying they walk in the store and say, what can I cook in the air fryer?

Like, what is it, you know? And so now we're really starting to, we're developing recipes around cooking from frozen. And so we've actually, you know, done some work to air fry a steak from frozen in the air fry, 22 minutes or so. Okay. We're going to post this on our site and so we can all see the full procedure, but 22 minutes. Quality, restaurant, quality steak at home out of the air fire from frozen. It's unbelievable.

I never thought in all my years cooking, you know, almost 25 years, I never thought I would see a cook from frozen steak at this level of quality. Medium rare, you know, beautiful, beautiful restaurant quality at home. So the air fire is becoming, you know, this staple. you know, call it kitchen appliance, right? Absolutely. And so for us, we're there.

We want to play in that big time. And then I have all kinds of frozen products outside of the meat and seafood that complements, right? When you think about fruits and vegetables, right, I have over 30 fruits and vegetables. Again, frozen at peak freshness, right? You know, ripe pineapples, mangoes, ready to go, right?

Just thaw and make smoothies, whatever you want to do. All the sides that I carry, right? The potatoes, the mashed potatoes. We just launched these beautiful corners. ribs for the summertime that are flavored like barbecue, Tex-Mex. So at the end of the day, you can really build a plate at Walfork, right? And we really try to promote our customers to really think about, you know,

we always think about protein as our first step in planning a meal, right? But we can help you really round the plate. Yeah. And I think, you know, that's really what I try to kind of guide our customers to think about is, okay, great, we've got the, you know, we've got the chicken covered. What else, right? Exactly. All the way up to dessert.

We got a wide range of desserts. So that's kind of the fun part of the business, right? Yeah, no, absolutely. I mean, you said you guys lead with protein. I'm thinking of my grandmother. She's like, no dish is done without some sort of protein on the plate. So it is essential to the whole experience, right? And I think that's really, I'm just thinking here, right?

It's the whole experience that you guys bring to the table. Like, no pun intended, right? You guys really do offer what a whole. day-to-day experience looks like in the kitchen. And I think that's not only convenient, but it's also effective of what the process could look like for a home at this time. And what we'd like to do is we like to really frame the shopping experience in Welfort as easy. Right.

It's all about, you know, ensuring that you're, you're, you know, you're being helped in the store to really get to the point of, okay, what do I need on the plate? You know, build that, you know, build that plan. at home very simply. And then, man, we didn't even talk about how to shop, but at the end of the day, in store, right, you can buy online. We have the app. Super, you know, easy and really quick to use. We'll deliver to you. How I shop personally now, I get my wild fork delivered to me. It's beautiful. Like in four minutes, I have my order done on the app. It's all my doorstep within

three hours. So quite literally, you could barbecue the same day. Wow. Right? In the morning, I buy barbecue that afternoon. But it's easy. That's how we frame it to the customers. Yeah, I mean, I do want to touch on that app experience. The delivery aspect is huge now. Most people are obviously using whatever service it may be, but people are relying on the fact that they can get that delivered to the door.

Talk to us. Can you walk us through what that experience looks like? Yeah, look, what's really great about Wild Fork, I always tell people, if you're new to the business, 100% your first time, you've got to come to the store, right? You got to really understand the store and navigate and let our team walk you through. Right. Our team loves to give tours, right?

They're going to show you every category, every bunker, what the products are, what stands out, you know, what are the basics, the everyday essentials. And really, you know, I always recommend shop two or three times in the store to get it real feel for it. Absolutely, yeah. To really see and understand the breadth, right? And then, of course, to your point. You know, every day we're seeing more and more adoption of online ordering, right? It's just becoming the norm. Absolutely.

And, you know, so we launched our app last year, and since it's been live, the functionality of how easy it is to use is really what sets it apart. And, you know, once you understand the business, you've shopped with us a few times, the app is there always ready waiting for you. And, you know, it's incredibly simple. And like I said, delivery to your door within an hour. right. If you're within like a 10 mile radius of our store, it's within hours, right? And so I like to use that as the evolution, right? Absolutely. What I tell, what I guide people that are new to the business is

shop with us, you know, let us let us help you, you know, hand in hand. And then by all means, let's migrate to to the app because it's just so simple. Yeah, you want people to experience what it is that Wild Fork really is. Yes. Maybe educate yourself about everything that you have. and then maybe once you know, hey, I love this, I'm just going to go to the app and be able to order it on a consistent basis. But I personally am one of those people that shopping in stores always like,

it's like therapeutic to me. I don't know what it is. I like it. I'm with you. I'm a big fan of just being able to see the products and touch and feel and the different sizes and cuts that we do. It's just a really fun experience.

Yeah. It's a lot for it to be honest, right? And there's this element of, you know, being curious and really at the end of the day, I think if you're confident in the kitchen, even if you're not confident in the kitchen, being curious about food, I think we all have a little touch of that. But for those of us that have a big touch of curiosity, you know, Wild Fork is really the spot, right? And you could, people call it, I've heard customers tell me like they come in and they say, man,

this is like a meat candy store. And it's so true, right? It's so true. Yeah, you have all this. That's a great way to put it. The candy. So I started to say in that the candy store. But no, really, really it's about.

I just love that I think the other piece that we didn't touch was this element of human connection, right? And, you know, so if we can talk about food together and my people in the store can talk to you about food, you know, there's that moment of connection, right? And I think that's just so critical and so important these days. Hard to find that experience in your normal grocery store, to be honest. Absolutely. And I think, you know, what sets us apart is our teams in the store. I can't see enough about our teams in the store. They do such an awesome job.

They love, man, we hire foodies. That's it. If you're a foodie, give me your resume. Let's go, right? We will talk and we'll get in to the store because it's the number one trait we look for is if you're a foodie and you're passionate about it. You're going to love to talk and work a while for it. Absolutely. I mean, when you go into the store, right, there's like you kind of mentioned there's maybe some sort of intimidation factor.

Right. You're cooking for the first time. you don't really know what you should even be looking for, having someone there to, like, kind of guide you and walk you through that process and just help you feel more comfortable because a lot of people are curious, but may not even know where to begin. Having someone there, when you walk into other places, you're kind of like overwhelmed and you're like, I don't even know what to get.

I'm not going to get anything. No, it's really cool. We, you know, we have a training program of a Wild Fork and we train our teams. I love this. This is one of the reasons I joined the business. to be honest with you. It is, we do culinary training for all of our teammates. Wow. So they come to the store to get hired at Wild Fork, and one of the first things they do is they step out of the store, which is unique, right?

Normally, you know, most retailers, grocery stores, you hire an individual, man, they're in the store to work in their stocking shelves. You know, day one, they're in the job, right? We say, no, let's take them out. Let's do some culinary training. We really want to make sure that, you know, our associates really understand all the different ways to cook the products that we sell. You know, you look at beef. Oh, my gosh, right?

All the different crudson of the animal, right? The middles, right? All the steak cuts, right? So you want to high heat grill, like you want to cook that medium, rare, medium most. You have all the hip cuts, right? We're talking stewing, brazing. You have to also buco slow and low, right?

The brisket, right? So you really need to understand if someone's coming in to talk to you about brisket, okay, well, here's what we're doing, right? We're not cooking in two hours. Exactly. It's going to take some time. You got to invest it.

Yeah. So outcome of this training is, you know, we call our associate's personal chefs. And it's to your point, that guiding of, okay, well, I've never cooked a biscuit before. What do I do? What do? We'll step one, right? We'll help you, right? We'll guide you. And I just love that component of the business. I've never seen it anywhere in my time of working in hospitality and in retail.

So it's just such a unique opportunity. And it really just breaks down this, call it fear. of cooking, right? You can come in and have a conversation with us. It's fluid. It's easy. And maybe Briscuit's not the first thing you're going to do. Right. Maybe you're going to start with, you know, some other simple cuts and we'll help you work your way up, right? So over the course of three to four or five visits, we're guiding you that journey, right? So there's that element of the business that I think a lot of people don't understand that, you know, we are that personal chef. And when people

shop with us, by the time they six visit, I mean, we hear it. We hear it all the time. people, man, I'm hooked, right? It's a tick thing. Yeah, it is, right? Yeah. You just always have a grill on a Saturday ready to go. So what am I going to put on? Exactly.

Wild fork, let's go. My wheels are already spinning. I'm like, I just want to go over there and just start cooking a bunch of stuff. It's funny, a couple years ago, we actually did a whole lamb from you guys. Nice. And the kajina, which is like what we used down here to cook the pigs. And that was like a very, because I've cooked the pig my whole life, but since I was 18 years old. I took it upon myself to do it. And one year were like, let's do a whole lamb. And we did it.

And it came out great. But it was a learning experience because it cooks obviously very different than pork does. So seasoning was a little bit different and just a cooking process as a whole. So I love just to get creative and have some fun with it. And you're my target audience. I love it. Absolutely. Absolutely. So before we kind of wrap up here and get into rapid fire questions, just in a synopsis, right, You touched on a lot of great points of what Wild Fork offers, the campaign that you guys have going on. But really, in your eyes, what is it that just makes you so unique in the space? Yeah, look. One, I think you're going to see that assortment every day.

And it's growing, nonstop, right? We don't stop growing the assortment. Part of my rule is to make sure we're just continuing to bring new products, innovative products. So one, the uniqueness at Wild Fork is all about how deep we go and meet. See, again, the largest assortment on the market. one roof, right? It's there. We talked about, you know, the quality, and I firmly believe that the quality of our product, frozen, we freeze for quality. We don't freeze for anything else. It's 100% the second piece I always talk to the folks about when we think about the uniqueness.

We touched about the customer service, right, and that the element of human connection and the guidance and the personal chef, you know, hard to find that experience in the retail, world today. I love that as a major point of differentiation for us. Last thing, you know, I'll say on this, and we didn't talk about it really at all, yet is the value, right? When you think about price and value, we're there, right? We have, you know, we say price to be low. That's what it is that we talk about to our customers all the time. And so we keep a consistent price at the low end all times and that's really what we're about right carefully sourcing we're freezing so we have the capacity to be able to offer great low prices on an everyday basis so really the value is there

and I love that about our business amazing I love it so we're going to get into some fun rapid fire now let's go a couple quick quick quick questions but are you chicken wings or burger on the barquee oh burger burger burger burger same I'm a burger guy I mean no nothing to get wings Nothing. No, absolutely not. I can crush wings, no problem, but I am a burger guy. When we're talking grill, it's burgers, yeah. Are you barbecue by the pool or kind of like fireplace, late night, cooking by the fireplace? It really depends on the day, but I'll go pool, right? Personally, just a quick story, but I do have the three cues at home, right?

So you've got the propane for the quick Tuesday night, charcoal for that, if I'm suvied or the reverse here, I got the charcoal there, always. and then the smoker for those long, slow. The smoker. That's my next investment. I want to get a smoker. That's it. I like it. And then, of course, World Cup, who you're rooting for?

I mean, my hometown from Canada, so I got to say Canada. I don't know. They're going to get very far, man. But look, at the end of the day, the beautiful thing about the World Cup is it is an event worldwide that we can all get behind. And I'm just excited to see. the tournament, to be honest. We have all these products that play really well in the space,

and we're going to have some fun with it. So when those teams are playing, we're going to bring out the Argentine, we're going to bring out the Brazilian products. It's going to be fun. Absolutely. Daniel, appreciate the time today. We will actually be doing a barbecue for the USA game on Friday next week. I'll bring some time to the house.

All Wild Fork products over here, so it'll be a good time. Very nice. Awesome. Well, thanks so much for the time. And congrats on all the success at Wild Fork, and we're excited for the continuous innovation. and an amazing summer ahead. Thank you for having me.

Absolutely. All right, guys. Well, thank you so much for tuning in. We will see you guys on the next episode of Stay Tranquila. Cheers.