The Point of Supporting Local Restaurants with Dan Goss

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Welcome, everybody, to another episode of Connect the Knox.

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I'm Julia Hurley, your host, and today's guest is

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one of my absolute favorite restauranteurs, Dan Goss.

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Owner, creator, founder, best restaurant menu ever, best drinks ever, creations,

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extraordinaire, and one of my favorite titles that he probably isn't too apt to

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talk about on his own is one of the most giving people I've ever met in my life.

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Dan, thank you for being with us today.

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Wow, okay, thank you.

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I appreciate that.

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No pressure, no pressure.

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Dan, can you help any of our viewers out here and our listeners really

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understand Let's talk about your restaurant concepts, number one.

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I mean, everybody knows you best for your restaurant concepts.

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You're, uh, you're really creative when it comes to different restaurants.

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Let's start there and kind of just let people know a little bit about you.

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Well, we, we, uh, own Point B, Knoxville, which is off of Ebenezer Road.

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I've been there for about two years now.

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It kind of came about, um, actually it was

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born in the middle of the, uh, pandemic.

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You know, um, which is a perfect time to think about restaurants.

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No, honestly, we, uh, we created a concept that, you know,

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it's wrapped around part of the B and it is about boards.

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And so we utilize everything from seafood boards to charcuterie

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boards to, you know, we even do a s'mores board for dessert.

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And, uh, really what we thought was, and the we is my wife and I, we thought

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that, you know, after the pandemic, after being out of quarantine, a lot of

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people would want to get back to breaking bread with their tribe, so to speak.

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And so that was really the concept was to

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try to have a place that was close knit.

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You could go in and feel comfortable.

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The food is comfort food.

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We try to utilize as much local stuff as we can.

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So, and if we don't do local, then we at least know what's in the product.

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So we're trying to stay away from pesticides and

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fungicides and germs, you know, all the sides.

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So, yeah, that was really kind of it.

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And so, you know, we just, you We specialize on craft cocktails.

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We've got, you know, about 130, 140 wines.

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We've got a couple chefs on board that really get the ability to flex.

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Part of the other part of Point B is we

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play up on the destinational name of that.

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So each month we pick a different area.

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Sometimes it's location, sometimes it's a different theme.

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Like right now we're kind of just doing comfort.

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Oh, actually, we're autumn in New England and then

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next month is family and friends comfort food.

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We have a stable menu, so for those that, you know,

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are used to getting certain items, we have that.

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But then for those individuals that look for those specials or features

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or things that are a little bit different, then we have that as well.

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And like I said, it allows our chefs to kind of flex and have some fun.

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Well, we were there yesterday and we had the Poblano Pepper Chili.

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And I thought immediately When she said it, I

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said, "Oh, I don't know if I can handle that.

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It's going to be really spicy."

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But then I thought, "Dan never makes anything that's too anything.

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It's always perfect."

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So I ordered the chili.

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I had two bowls.

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It was insanely good.

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Let's move ahead.

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I want to really delve into, one, the restaurant's great.

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We really appreciate everything you do with the restaurant.

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You do bring amazing food to Knoxville.

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And that is something that, especially where you're located

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on Ebenezer, is hard to find in the western part of Knoxville.

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A lot of the top restaurants are in the downtown market area.

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Obviously, that's where most of the tourism dollars go.

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So that's where most of the top restaurants go.

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But you brought that culture and class to the West Knoxville

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side, so we really appreciate being able to do that with

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Close to Our Home, which makes it a really good experience.

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But I really want to harp on your philanthropic heart.

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Because I think that a lot of people in Knoxville may associate Point

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B Restaurant with the location that they go to a fundraiser, but

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they not, they may not really understand you're the one behind it.

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So can you talk about your philanthropic giving and

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some of the charities that you're organized with?

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To go, to go backwards, look, I love downtown Knoxville.

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I was down there for almost 20 years working on Gay Street in a restaurant.

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Was fortunate enough to be part of watching

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Downtown just explode into what it is today.

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After the pandemic, I wanted to do something a little bit smaller.

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So that was also what drove me.

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And it's selfish.

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I'm like within two miles of the house or of the restaurant.

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So which makes it nice.

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But the other thing that my wife and I really wanted to do was to make

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sure that we were more than just a restaurant in the neighborhood.

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We wanted to be truly part of the neighborhood.

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And, you know, while I was downtown, I've been

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very active with a lot of different charities.

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Uh, and this ranges for everything from our local chapter of

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Leukemia Lymphoma Society to X Hunger, which, you know, before

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was part of the Scarecrow Foundation, or still is, but I was

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there when it was started off that and moved its way forward.

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But I mean, you know, we've done, you know, just a multitude, everything

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from specialized schools to job placement places or nonprofits,

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um, to obviously, you know, healthcare and then obviously hunger.

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You know, that it was, it's a very important part for

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me is to be, look, I mean, anybody can be a business.

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Well, I don't, I don't mean it that way.

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That's not right.

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But I, you know, you can be a business.

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But we wanted to be something else outside of that.

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And that's really just to be able to have the opportunity to give back to the

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community is something that was important to us because it directly impacts us.

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You know, I mean, everything that we give comes back, you know,

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and a healthy community, I think, is just critical in general.

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So if we can be an outlet or a hub where people can,

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you know, give a dollar or bring in supplies or, you

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know, whatever the case may be, or just raise awareness.

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Then we're absolutely going to do it, you know, and fortunately we started doing

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fundraising in September '22, so it's been two years and so far we've helped

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connect and be part of over 100,000 that have gone back into our community.

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That's awesome, you know, and I hope it just continues to grow from there.

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I think one of the biggest things that I think I was at one of the very

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first fundraisers at Point B, and I remember thinking this man has shut

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down this whole restaurant, which he's not making any money tonight.

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He's donating this entire situation back to a not for profit.

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I said, you know, this is one of the smartest

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things I think that anybody could possibly do.

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I know probably in the short run it was not lucrative,

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but your restaurant is packed 24 hours a day.

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Your brunches are some of the busiest brunches

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I've been to at any restaurant in Knoxville.

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I believe for the last two years, all my husband and I have talked about is,

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"do you remember that time we were at Point B last month for this fundraiser?"

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"Hey, when are they going to do the next fundraiser?"

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"Hey, when do you think they're going to do something different?

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They're dropping a new menu.

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We've got to go check it out."

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And I think to myself, how often do I bring up your

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restaurant in conversation to my clients and my friends?

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And I'm like, often.

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Actually very often.

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And it's because of the things that you do to give back

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to the community that drove us there to begin with.

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So I think that's such a special give that you're, you're literally

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closing down your business to give back to the community once a month.

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You know, I don't know if it's the smartest thing, but it's

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definitely the most heartfelt thing, you know, that's for sure.

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Full disclosure, we make sure that the staff gets taken care of.

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You know, the one thing we don't want to do is take from them.

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So, we do ensure that anybody that's working

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for those given days is taken care of.

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I'm very fortunate that I have, you know, a staff that has a giant heart

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and, you know, a lot of them sign up to do those specialized events.

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You know, we've got one coming up this Friday night.

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We're doing a kind of a fire pit night.

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So we're shutting down the patio from nine until one

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in the morning, kind of like a "Bash Bama" type thing.

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Uh, but we're going to do, uh, you know, whiskies and, and, you know, late night

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snacks and a cigar and the proceeds for that are going to go towards X Hunger.

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We're splitting it a little bit.

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We're going to make sure that some of the hurt we're

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helping to support the hurricane victims right now as well.

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So we're kind of currently through the month of October, we're

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taking part of all sales and donating it to different charities.

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So we've given it to some individuals so far.

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We've given it to helicopter pilots, and we've given it to the World Kitchen.

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So, you know, we're trying to make sure

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that part of the proceeds are going to it.

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So we've got a fundraiser Friday night, and then we're

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doing another one on the 29th, which is a whiskey dinner.

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So we'll shut down and we'll do a whiskey pairing.

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It's a fantastic menu that we've got, uh, set up to go with it.

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You can find that information on our website in regards to it.

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We'll have another one in November, and then

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we'll have our cocktail party in um, December.

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So, yeah, you know, we do these things because, once again, you know,

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you can be a business in the neighborhood, or you can truly be a

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neighbor in the neighborhood, and that's kind of what we want to be.

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Dan, I'm telling you, there's just so much respect

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for everything you've ever created in Knoxville.

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I couldn't wait to get you on the podcast.

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You're one of the busiest people I know, and

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that's because you're opening another restaurant.

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Tell us all about that concept.

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Yeah, we're, um, actually, hopefully, we'll be open in the

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next month if everything goes well, you know, fingers crossed.

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We actually, we, we looked at the space.

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It's not too far from where we're at.

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It's further down Ebenezer's, technically on Peters Road.

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But really, we, we looked at the space because we have

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so many people that ask us in regards to catering.

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And Point B just doesn't have, you know, a

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tremendous size kitchen to be able to do a lot of it.

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And so, we acquired the second space.

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Mostly so we could expand out into a catering program.

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So stay tuned for that, but then we'll have one

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side of it that's dedicated to our catering benefit.

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And then the other aspect is going to be an in house deli.

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And so we'll, we'll specialize, we're gonna have about 12 signature

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salads, 12 signature sandwiches, and then you can kind of DIY your own.

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The name of the concept is going to be Greens and Grains, you

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know, and then, uh, and, you know, just to focus more on, you

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know, like the salad side and then the, the, the sandwiches, but

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what we're also doing is kind of a grab and go type scenario.

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You know, we have a busy schedule.

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I know several of my friends have busy schedules.

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You're juggling a lot of different things.

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And a lot of times it's like, Hey, what do you want to do for dinner?

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And you want to go out?

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No, I don't really want to go out.

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I don't have time.

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You know, you want to cook?

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No, I don't have time to cook.

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And then, so again, there's really not a lot out here for that grab

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and go type stuff where you know that you're getting a good meal.

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And so.

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We're going to utilize that too.

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So we'll take some of our catering concepts and, you know,

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we'll throw together, you know, maybe a lasagna or a meatloaf

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or rotisserie chicken with a salad and, you know, sides.

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So you can kind of come in and scoop it up and just literally

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take it home and know that you're getting a good meal.

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I love that concept.

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It's very familiar.

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There's a space, a well that was in downtown Nashville.

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Hopefully, hopefully they all get to rebuild and bring all that stuff back.

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It was Kouraté, a restaurant.

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It was a beautiful restaurant, and they had a sister location

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not far from their location, which was a grab and go.

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So if you didn't have time to sit down for an hour and enjoy a meal with your

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friends and family, you could go grab something they made special for the

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day and take it home with you so you're always supporting their business.

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And they kind of had that same concept of let's

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make sure we give back to the local community.

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So I love that you're bringing new concepts, not

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necessarily new concept, but it's new to us in Knoxville.

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To make sure that we're really creating a

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neighborhood and not just a place to eat.

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That's huge.

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You know, like I said at the beginning, you know, if anything

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that we can give back to the community just goes back to us.

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I mean, we live here.

238
00:10:11,260 --> 00:10:12,819
Yeah, that's, that's exactly it.

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We all know that real estate is location, location, location.

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00:10:18,070 --> 00:10:21,669
Our team at Just Homes Group has the true expertise,

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00:10:22,360 --> 00:10:25,539
pairing buyers and sellers with the right opportunities.

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Whether you're looking to buy or sell a home right

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00:10:29,449 --> 00:10:35,209
here in Knoxville, Lenoir City, Clinton, or Farragut.

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00:10:35,260 --> 00:10:38,880
We have the expertise throughout every Knoxville surrounding area.

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Call Just Homes Group today.

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00:10:47,180 --> 00:10:49,180
So, what, tell us a little bit, if you want

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00:10:49,180 --> 00:10:50,860
to, tell us a little bit about your family.

248
00:10:50,860 --> 00:10:53,140
Like, what are they, are they also restauranteurs?

249
00:10:53,140 --> 00:10:55,110
Are they at all the parties at one o'clock in the morning?

250
00:10:56,190 --> 00:10:57,620
No, they're all smart.

251
00:10:57,880 --> 00:10:58,940
They stayed away from it.

252
00:10:59,750 --> 00:11:01,000
Yeah, let's see.

253
00:11:01,740 --> 00:11:06,050
My wife is an executive for Mohawk, so she travels a little bit.

254
00:11:06,150 --> 00:11:09,560
But she's pretty much the design person for the establishment, so when

255
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you guys see the paint colors or you see the aesthetics, that's not me.

256
00:11:12,600 --> 00:11:13,080
It's all her.

257
00:11:13,120 --> 00:11:15,949
Through the bills, you know, we crack jokes with a lot of the contractors.

258
00:11:16,130 --> 00:11:18,110
You know, I'm, she's form, I'm function.

259
00:11:18,130 --> 00:11:20,369
So whenever they have questions, we just have to specify

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00:11:20,480 --> 00:11:22,719
what area you're looking for, because it may not be mine.

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00:11:22,879 --> 00:11:24,890
But no, I mean, the family is very supportive.

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You know, obviously the schedule is a little bit erratic.

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You know, when you work in restaurants,

264
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pretty much never off the clock, you know, so.

265
00:11:31,590 --> 00:11:32,600
But no, they support it.

266
00:11:32,639 --> 00:11:35,360
I've got an 11-year-old daughter that is just, loves it.

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She's dying to, to, to work.

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You know, she, uh, even has a little mini apron.

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00:11:39,630 --> 00:11:41,719
So there's days that she'll try to put it on and come down.

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So it's, you know, it's nice.

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00:11:43,020 --> 00:11:46,089
And then we have, uh, my, my older kids all have worked for me.

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And I've got one that's about to graduate from UT and

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00:11:49,000 --> 00:11:51,980
then another one that works more towards Broadway.

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00:11:52,030 --> 00:11:54,910
But, um, no, they've been supportive of it, and then we've got the new guy.

275
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He's, uh, eight months old.

276
00:11:56,219 --> 00:11:57,810
He's supportive, but he's not doing a whole lot.

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He seems, he's probably the best part of the day.

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He is.

279
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So awesome.

280
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I didn't know that.

281
00:12:03,470 --> 00:12:04,250
Congratulations.

282
00:12:04,260 --> 00:12:05,160
That's awesome.

283
00:12:05,180 --> 00:12:09,980
So, out of all of the restaurants that you've managed, owned, run, created,

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closed, reopened, COVID opened, what has been your favorite menu item?

285
00:12:14,820 --> 00:12:17,159
You know, one of the reasons my wife always teases me, because

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we go out and I'm always, you know, I'm always the perfect check.

287
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You know, I'm going to get an appetizer.

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I'm going to get a dessert.

289
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I'm going to get a drink because I want to try to explore a full menu.

290
00:12:26,139 --> 00:12:29,780
So that was the other part of Point B is, uh, I'm a grazer.

291
00:12:29,900 --> 00:12:32,280
So I like to snack on a bunch of different things.

292
00:12:32,389 --> 00:12:34,170
So, you know, the charcuterie or the seafood

293
00:12:34,170 --> 00:12:37,330
board are probably two of my favorites.

294
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And, you know, I like that just about anywhere I'm going to go.

295
00:12:40,010 --> 00:12:42,599
You know, if there's something that there's a sample where I can get a

296
00:12:42,600 --> 00:12:46,090
variety of things, that's really probably what I'm gonna, I'm gonna shoot for.

297
00:12:46,160 --> 00:12:48,954
What is your favorite menu item on your own menu?

298
00:12:49,259 --> 00:12:53,319
Currently, we've got a, uh, dry aged direct pork chop

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00:12:53,500 --> 00:12:58,050
that we, uh, marinate that is absolutely ridiculous.

300
00:12:58,100 --> 00:12:59,420
It's probably my favorite item.

301
00:12:59,550 --> 00:13:00,950
I'll get it whenever.

302
00:13:01,180 --> 00:13:02,910
You know, it's, it's just, it's delicious.

303
00:13:03,200 --> 00:13:06,430
So we can do that with eggs for a brunch item, or we can

304
00:13:06,430 --> 00:13:08,570
do it with dinner with some other sides to elevate it.

305
00:13:08,610 --> 00:13:09,860
And so, yeah, it's fantastic.

306
00:13:09,960 --> 00:13:11,600
That actually sounds, I've not tried it and I

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00:13:11,600 --> 00:13:13,950
will, because that sounds really good right now.

308
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It's a thick bone in cut.

309
00:13:15,750 --> 00:13:16,990
It's yeah, it's fantastic.

310
00:13:17,110 --> 00:13:20,609
So tell me about creativity, which again, I'll just harp on from you.

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00:13:20,679 --> 00:13:22,889
Every concept you've ever had that I've been a part of,

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00:13:22,920 --> 00:13:25,610
I've been in, I've frequented, you, you're very creative.

313
00:13:25,690 --> 00:13:29,769
You created a concept for your restaurant of a card, like a membership card.

314
00:13:29,859 --> 00:13:31,660
Explain that because no one else has done that.

315
00:13:31,890 --> 00:13:34,710
It's another way of giving back, but you want individuals what

316
00:13:34,710 --> 00:13:36,723
you hope that whenever you create a restaurant that you're going

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00:13:36,723 --> 00:13:40,400
to have individuals that kind of dub it as their restaurant, you

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00:13:40,400 --> 00:13:43,260
know, and if you kind of think about it, when you go out and about,

319
00:13:43,290 --> 00:13:45,620
you probably have one of your favorite places that you'll go to.

320
00:13:45,620 --> 00:13:47,679
And you take a little ownership into that place.

321
00:13:47,830 --> 00:13:50,510
You know, whether it's, you know, one key staff member, you know, several

322
00:13:50,510 --> 00:13:52,979
key staff members, or maybe, you know, the owner, you know, a manager,

323
00:13:53,090 --> 00:13:57,780
you know, and so what we try to do was create something that, that helped

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00:13:57,990 --> 00:14:00,460
give back to those individuals that wanted to be a part of it, but then at

325
00:14:00,460 --> 00:14:03,200
the same time, gave those individuals a little bit more of an ownership.

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00:14:03,610 --> 00:14:06,200
And so what we created was something that was called the Point Club.

327
00:14:06,289 --> 00:14:08,800
And so it's a, it's a tier system that's set up.

328
00:14:08,800 --> 00:14:11,240
We've got a bronze, a silver and a gold Point Club.

329
00:14:11,330 --> 00:14:13,290
And, you know, depending on what you're.

330
00:14:13,430 --> 00:14:14,709
You know what your wants and needs are.

331
00:14:14,740 --> 00:14:16,630
You know, there's, um, you, you can choose which

332
00:14:16,630 --> 00:14:18,360
one you want and it's gonna have different benefits.

333
00:14:18,790 --> 00:14:21,010
Um, the gold is obviously the more elite there.

334
00:14:21,010 --> 00:14:23,240
There's a, a, an annual fee for it.

335
00:14:23,320 --> 00:14:24,336
You pay in on it.

336
00:14:24,520 --> 00:14:28,150
But honestly, if you utilize any of these memberships just

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00:14:28,180 --> 00:14:30,400
once or twice a month, uh, you're gonna come out on top.

338
00:14:30,540 --> 00:14:33,749
And that was really what the goal was, was to reward these individuals that,

339
00:14:33,860 --> 00:14:36,549
you know, want to come out and, and, you know, as people will call 'em, they're

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00:14:36,550 --> 00:14:39,190
our regulars, but they're really family, you know, 'cause I mean, they are.

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00:14:39,190 --> 00:14:41,300
And we, we know, you know, we get to know them.

342
00:14:41,300 --> 00:14:44,589
You know, you walk up and it's, you know, it's not just Mike.

343
00:14:44,590 --> 00:14:45,630
It's, you know, it's Mike.

344
00:14:45,630 --> 00:14:46,810
Hey, how's retirement going?

345
00:14:46,810 --> 00:14:50,230
And, you know, we know you just retired and, or it's, you know, you talk

346
00:14:50,230 --> 00:14:54,150
to Doug and make sure that, you know, his health is, you know, doing well.

347
00:14:54,150 --> 00:14:57,390
And, you know, so you really get to just know these individuals

348
00:14:57,420 --> 00:14:59,459
and you embrace them and bring them in part of the family.

349
00:14:59,459 --> 00:15:03,360
And this is just a way for them to get a little bit of a kickback, so to speak.

350
00:15:03,480 --> 00:15:05,000
And then it also gives them a little bit of flex, you know,

351
00:15:05,000 --> 00:15:06,610
they're sitting at the bar or they're sitting at a table and

352
00:15:07,260 --> 00:15:09,400
they're able to throw this card out and get a little bit of a perk.

353
00:15:09,410 --> 00:15:10,349
It's a nice thing.

354
00:15:10,460 --> 00:15:12,929
And so when we do special events, these are the

355
00:15:12,969 --> 00:15:15,520
individuals that also get first, uh, first dibs.

356
00:15:15,670 --> 00:15:16,900
So we invite them in.

357
00:15:17,150 --> 00:15:18,690
That's actually something that we're looking at.

358
00:15:18,690 --> 00:15:20,830
We're going to probably have an appreciation night for

359
00:15:20,830 --> 00:15:23,520
our Point Club members coming up, uh, either towards

360
00:15:23,520 --> 00:15:25,360
the middle of November or the beginning of December.

361
00:15:25,470 --> 00:15:29,180
And that's another thing where we'll shut down and just invite them in.

362
00:15:29,429 --> 00:15:33,670
And, you know, it may be a $5 entry or something that we have to do for

363
00:15:33,670 --> 00:15:36,450
the legal aspect, but we'll roll that money around into another charity.

364
00:15:36,570 --> 00:15:37,220
Stay tuned for that.

365
00:15:37,360 --> 00:15:39,610
You always make every event a community event

366
00:15:39,620 --> 00:15:41,260
and I think that's just absolutely fantastic.

367
00:15:41,330 --> 00:15:43,590
We have so many people that tune into this podcast to

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00:15:43,590 --> 00:15:46,109
learn about the people of Knoxville and what they do.

369
00:15:46,280 --> 00:15:50,740
I think it is really relevant just to just really harp on where you're located,

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00:15:50,960 --> 00:15:53,930
how people can get in touch with you, where can they follow your restaurant.

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00:15:54,150 --> 00:15:56,100
How can they be part of this amazing

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00:15:56,100 --> 00:15:58,850
community and help you create something new?

373
00:15:58,980 --> 00:16:00,700
Everything's wrapped around Point B Knoxville.

374
00:16:00,740 --> 00:16:01,472
That's what it's going to be.

375
00:16:01,560 --> 00:16:04,040
So on the website, it's pointbknoxville.com.

376
00:16:04,200 --> 00:16:08,010
Uh, you can follow us on Facebook or Instagram and that's @pointbknoxville.

377
00:16:08,099 --> 00:16:11,240
We, we work with, uh, South Made Marketing here in town.

378
00:16:11,279 --> 00:16:14,000
They're a phenomenal marketing group, help us out tremendously.

379
00:16:14,030 --> 00:16:17,140
So it's fun and energetic, you know, social media stuff.

380
00:16:17,320 --> 00:16:19,760
If you go to the website, you can keep up with the events

381
00:16:19,760 --> 00:16:21,980
that we're doing or as they're, you know, as they start

382
00:16:21,980 --> 00:16:25,329
to evolve, you can also get into, uh, through the webpage.

383
00:16:25,340 --> 00:16:30,140
You can input your text or email, and then we can include you in on

384
00:16:30,140 --> 00:16:33,680
any of our up to date, you know, type stuff we'll send out to you.

385
00:16:33,780 --> 00:16:34,180
So.

386
00:16:34,470 --> 00:16:35,460
There's, there's several different ways.

387
00:16:35,460 --> 00:16:37,905
And, you know, one of the better ways is just come on in and see us in

388
00:16:37,940 --> 00:16:41,310
the restaurant, you know, we're located at, uh, Ebeneezer, right where

389
00:16:41,310 --> 00:16:45,129
Westland, uh, and Ebeneezer meet, you know, it's a newer location.

390
00:16:45,270 --> 00:16:47,589
There's a Donato's pizza and a K brew there.

391
00:16:47,600 --> 00:16:49,130
So you can come down and, you know, check

392
00:16:49,130 --> 00:16:50,850
us out and then check out the other places.

393
00:16:50,980 --> 00:16:51,650
It's pretty amazing.

394
00:16:51,660 --> 00:16:53,210
And there's always parking, just a PS.

395
00:16:53,240 --> 00:16:55,650
I don't know how, but your restaurant, even on a wait, I always

396
00:16:55,680 --> 00:16:58,209
seem to be able to find a parking spot, which I appreciate.

397
00:16:58,209 --> 00:16:58,789
No, I love it.

398
00:16:58,789 --> 00:16:59,209
That's awesome.

399
00:16:59,420 --> 00:17:00,120
It is pretty great.

400
00:17:00,340 --> 00:17:02,849
Dan, is there anything that you want to add to this conversation?

401
00:17:02,849 --> 00:17:04,010
We're about to hit our time.

402
00:17:04,209 --> 00:17:06,539
And I just want to make sure that as you're talking to the nation,

403
00:17:06,539 --> 00:17:10,040
that you get out and talk about whatever you want to talk about.

404
00:17:10,170 --> 00:17:12,390
Obviously, I want to support my own business.

405
00:17:12,410 --> 00:17:15,379
But, you know, more than that, I think, you know, whether you're going

406
00:17:15,380 --> 00:17:20,219
through Point B or another facility, you know, check into your community.

407
00:17:20,339 --> 00:17:22,269
See what's happening around you.

408
00:17:22,279 --> 00:17:23,969
Look into the nonprofits.

409
00:17:24,129 --> 00:17:25,609
You know, I can't emphasize it enough.

410
00:17:25,920 --> 00:17:29,530
There's so many out there that need assistance and more than anything

411
00:17:29,530 --> 00:17:31,630
else, the best assistance you can give some of these nonprofits

412
00:17:31,680 --> 00:17:34,379
is just awareness, just letting people know that they exist.

413
00:17:34,389 --> 00:17:37,219
So just take a little bit of time, you know, and I'm sure there's

414
00:17:37,219 --> 00:17:39,280
other restaurants out there that are doing similar things.

415
00:17:39,339 --> 00:17:40,240
I would hope so.

416
00:17:40,559 --> 00:17:44,070
You know, but check into things, see, see what nonprofits need help.

417
00:17:44,070 --> 00:17:46,510
And, you know, sometimes it's giving a dollar, sometimes

418
00:17:46,510 --> 00:17:48,980
it's just sharing their information on your social

419
00:17:48,980 --> 00:17:51,700
media, just to get more people aware of what's going on.

420
00:17:52,020 --> 00:17:54,340
And when you do this, I promise you, you're

421
00:17:54,340 --> 00:17:56,080
going to have a stronger, richer community.

422
00:17:56,099 --> 00:17:56,399
Friends.

423
00:17:56,400 --> 00:17:57,819
I think I'm going to let it end right there.

424
00:17:57,820 --> 00:18:00,490
I couldn't have said it better myself as someone who does

425
00:18:00,549 --> 00:18:03,250
frequent Point B restaurant and attends these events.

426
00:18:03,270 --> 00:18:05,199
I encourage you very much to go.

427
00:18:05,410 --> 00:18:06,640
You will enjoy yourself.

428
00:18:06,670 --> 00:18:08,430
You will get a five star meal.

429
00:18:08,599 --> 00:18:11,899
You will get treated like one of the best, then exclusive

430
00:18:11,900 --> 00:18:14,110
person, the only person in the restaurant, and you'll be able

431
00:18:14,110 --> 00:18:16,240
to give back to the community and feel really good about it.

432
00:18:16,250 --> 00:18:19,200
So, Dan, thank you so very much for joining us.

433
00:18:19,200 --> 00:18:21,939
I know your time is limited and it is so special that you

434
00:18:21,940 --> 00:18:24,210
chose to spend part of it with us here at Connect the Knox.

435
00:18:24,590 --> 00:18:28,420
Friends, I'm Julia Hurley, connecting Knoxville to the nation.

436
00:18:28,599 --> 00:18:29,469
Until next time.

437
00:18:29,860 --> 00:18:31,599
Thank you for tuning into the show.

438
00:18:31,920 --> 00:18:33,989
Make sure to like and subscribe.

439
00:18:34,100 --> 00:18:37,090
Leave a five star review on your podcast player of choice.

440
00:18:37,359 --> 00:18:39,430
And if you would like information on moving

441
00:18:39,430 --> 00:18:41,960
to Knoxville, send me a private message.

442
00:18:42,260 --> 00:18:46,319
As always, this is Julia Hurley connecting Knoxville to the nation.