Franchise vs. Startup | Shaneka Baylor, PharmD, Multi-Business Owner

Transcript Disclaimer: This transcript is generated using speech-to-text technology and is intended to capture the essence of the conversation. However, please note that it may contain multiple spelling errors and inaccuracies. It should not be relied upon as an exact or comprehensive record of the discussion.

Mike Koelzer, Host: [00:00:00] Well, hello? Sheneka hi, Mike, how are you? I'm doing well. Thanks for joining us. Thanks for having me today. Hey, Shenika for those that haven't come across you online. Tell the listeners why we're talking. What's going on 

Shaneka Baylor, PharmD: hot. So for me, it's all about food and nutrition and medication. So that's, that's my, my whole jazz.

That's what I'm passionate about. 

Mike Koelzer, Host: Food, nutrition and medication. Did you miss one? Is it old people? 

Shaneka Baylor, PharmD: It is, let's not call them old people. Come 

Mike Koelzer, Host: on, friends here. Let's be honest. 

Shaneka Baylor, PharmD: Well, and you know, actually, cause I'm in school and we'll talk about that too. You know, they actually refer to them now as older people, like they don't necessarily yes, yes.

Like people there, 

Mike Koelzer, Host: people. Yes. Well, I was all excited when I was going through LinkedIn. I must've been hungry or something. Cause I saw that you had geriatric and for some reason in my head I was thinking Barry hatrick so I'm like good. We have, we're going to have something to talk about my lifestyle and so on.

But yeah, but no, it's the older people. Yes. Where's your? In that work that comes from. 

Shaneka Baylor, PharmD: So it comes from a lot of places. I've been a clinical pharmacist for 12 years. So, um, the last six years I was working specifically with geriatric, mostly geriatric 

Mike Koelzer, Host: patients. Did you graduate high school when you were nine?

Thank you. 

Shaneka Baylor, PharmD: I appreciate that. I appreciate, I appreciate that, but I know it doesn't feel like 12 years either, but yes, she's been 

Mike Koelzer, Host: working with geriatric for 

Shaneka Baylor, PharmD: 12 years. Well, not the whole 12 years, but the last, the last eight or so. And then I specialized in Texas. So we have collaborative practice. So I worked with a lot of geriatric patients that had diabetes, high blood pressure, you know, began at heartfelt.

And as a clinical pharmacist, of course, with collaborative practice, we can adjust medications, but I had so many patients that didn't seem to understand how they could use their food to improve their health. And, you know, a lot of them want to get off some of their medications, but they really didn't know how.

So I really became passionate about trying to teach them how to unite the two of them together so that we could help them find a happy medium in a healthier lifestyle. 

Mike Koelzer, Host: Now, if you would have been not working with the geriatric patients for that time, do you think you would have. Still focused on them or do you think it was, or do you think it was because you've spent time with them that this all happened to come together because of the need was there and so on?

I 

Shaneka Baylor, PharmD: definitely think spending the time with them had pushed me even more towards geriatrics and nutrition. Um, I had my own story, you know, I lost about 50 pounds, so I really learned a lot about nutrition for myself. And then my, you know, my patients also saw that transition over a couple of years and were like, what are you doing?

You know, to ask me. And so I was like, let me see how I can really move this for that patient population. 

Mike Koelzer, Host: Yeah. See, I've lost 50 pounds too, but I found 60. So,

so you had lost it and you were saying then, Hey. Done this, and this is improved my life and so on. And, how can I share that with people? 

Shaneka Baylor, PharmD: Exactly, exactly. Cause you know, especially when we think about diabetes and high blood pressure, a lot of those, well, especially we're talking about type two diabetes, you know, those things are nutrition-related not completely, but we can make so many differences.

So as people were wanting to know more about it, I was like, okay, let me see. Especially having the knowledge behind medication. So knowing how we can play with the medication while we're adjusting their new dietary habits was a big key factor in that 

Mike Koelzer, Host: I know we're supposed to be politically correct, but only the pharmacists are listening to this, so.

Okay. Okay. Is it? The old fat people that make, that makes your, now, now the audience can't see this, but why are you pointing 

Shaneka Baylor, PharmD: at me? I am

Mike Koelzer, Host: no, but really? Are you okay, joking aside. Are you going up to somebody who let's say they're older? Are you tending to look for somebody who's not looked, but you know, are you, is your, is your clientele someone who is a little on the heavier side or are you saying, Hey, you might look perfect on the outside, but we're going for, you know, diabetes and all that kind of stuff.

Or are you tending to look for someone who's a little heavier or is that who. You know, is it that you're attracted to, in other [00:05:00] words, 

Shaneka Baylor, PharmD: no. I'm looking for anybody that has that chronic illness, that's older, that is wanting to make that change. So, I mean, some of them are overweight or obese, but then, you know, some of them are not, but you know, we also know that just because you're smaller, we won't say skinny and per se, but just because you're a smaller, we know that doesn't mean you're healthy on the inside.

And I have plenty of smaller patients, you know, that blood sugars were going up and down because the food that they were eating wasn't the right type of food. So it's it's either or, 

Mike Koelzer, Host: yeah, my brother and I would talk about that where people around our age, so 50 or so used to, well, I guess all through the years, you look at some guys and some guys are.

Not even looking at the inside, but some guys are truly like skinny fat people and some guys are fat, skinny people. In other words, they might be in shape, but they've got a few more pounds on them or they're, or they're not in shape, but they're, but they're slender. 

Shaneka Baylor, PharmD: Yup. Yup. And, and we have, you know, unfortunately we equate slender with healthy and, you know, although we know that BMI, especially when you start talking about, you know, different race and ethnicity, It doesn't go equally across all the boards.

So, you know, you have to really look at those numbers, you know, the diabetes, the blood sugars, the blood pressures, all of those things. And you can't just go buy somebody's weight because weight is not going to be the thing that is the true determining factor of 

Mike Koelzer, Host: your health. Yeah. So it could even be the same fat percentage event, you know, it could even be the same muscle mass and fat percentage, but where it is 

Shaneka Baylor, PharmD: exactly.

Yep. B. So we have to think about all those things. 

Mike Koelzer, Host: Yeah. Sneaker, I'm sick of going in there. And I joke about this. My listeners probably think I'm like, I don't know how I'm categorized, but I'm, I'm overweight. Yeah. What do 

Shaneka Baylor, PharmD: you mean? Yeah.

Mike Koelzer, Host: no, I, I joke I could lose some, a lot of it's where the. Where the fat ends up. Isn't it. Exactly that stomach area. It's bad for a guy to carry it there. Well, and it's 

Shaneka Baylor, PharmD: bad for a woman most times though, you know, you just think you see more men are prominent with it in that area than women, but women carry it there too.

So we still, you know, that's why I think it is important. We re-educate too by talking about nutrition, but then not focusing on your weight as much as your waist circumference and those kinds of things, because those are the indicators that are really going to show where those chronic conditions are leading.

Mike Koelzer, Host: Yeah. Interesting. Well, Shenika, if I've got my numbers right on you, my timeline's looking at LinkedIn. You're not acting as a pharmacist underemployed anywhere right now. Is that correct? That's 

Shaneka Baylor, PharmD: correct. So last year I took a leap of faith. I actually purchased a franchise and it's called chefs for seniors.

And we are actually an in-home meal service. And because of my love and my passion for nutrition and seniors. And because I realized that also, you know, if you have a healthy senior, they can stay home, they can live. And in the middle of COVID, which has turned into a whole different thing, you know, having that access to healthy meals is, um, a big deal.

So I still do some pharmacist stuff on the side, but I left to really focus on, um, building the business because I realized I couldn't work a full-time job and try to grow a business at the same time. So I had to decide which one at that moment was more. Well, 

Mike Koelzer, Host: not a business to businesses because you also have divine hands, which is not a 

Shaneka Baylor, PharmD: franchise.

No, that is not, that is my baby. So that is the one that I'm also nurturing, which is the nutrition and, um, pharmacy connection, because I believe that pharmacy and nutrition do intertwine. So working with those patients to help them, one-on-one not necessarily adjusting their medications at this point because I'm not working with a physician.

Um, but under the understanding, okay, let's go through all of your medications. Let's look at them. Let's write up a whole plan for you so that you can take that to your physician. And then let's talk about how we're going to make these nutritional changes and what that looks like and what you need to talk to your physician about as the medications might need to decrease.

If you're making that lifestyle. Sure. 

Mike Koelzer, Host: Do those two businesses intertwine at 

Shaneka Baylor, PharmD: all. Unfortunately, not quite, um, because with the chefs for seniors, because they also have franchises that have nothing to do with health and medicine, then, you know, I try to keep those two separate, but we can [00:10:00] connect with their physician if they need a specialized diet.

Mike Koelzer, Host: Are you saying, because the franchisor, they want this kind of standardized and they don't want to say, well, this one is also a pharmacist doing this. 

Shaneka Baylor, PharmD: And so exactly. So since, you know, the franchisees are a breadth of different people, you know, you have former chefs, you have people that have been in nutrition.

You have myself as a pharmacist. So they wanted to just focus on the nutrition, the good food, and that we can collaborate with your health care professionals, but not focus individually on the person that, you know, owns the franchise and how they might help you. 

Mike Koelzer, Host: My wife and children went to the cottage last night.

And so for dinner, I had chips and well, it was going to be chips and cheese, and I got to the fridge and I'm like, are you kidding me? All that was there was Swiss. So I had chips in grated Swiss cheese, and I found some other cheddar. So I've had a couple of helpings of, uh, chips and she's well, and she was actually gone last night, so I didn't have a good dinner, so I must be starving.

So I want to talk more about the chefs for seniors. 

Shaneka Baylor, PharmD: Let's talk 

Mike Koelzer, Host: about it. When did you? You know, the chicken or the egg and see, there I go with food again. I've gotta be hungry. Cause I don't use that that often. Um, bring this back to when you started to think about this, was it, how did the franchise make its way there?

Did you look for it? Did you come across it just through an ad somewhere? How did that come together? 

Shaneka Baylor, PharmD: It's actually an interesting story. So going back to my, um, weight loss, I started a couple of people at work, asked me about meal prep. So I kind of started just doing it on the side for a few people at work.

And, you know, I started really realizing that I did have a passion for that as well, like the cooking component and how to help people to have healthy meals. And I really focused on lower carb, not keto, but lower carb meals. And, um, you know, because we were in a high volume clinic, a lot of times for lunch, they would be running behind.

So it was a lot easier if they just already had, you know, food at work. So they didn't have to go out, you know, they didn't have to go buy the fast food, you know, take your pick and, uh, you know, hurry back and eat it. They had a nice, good, healthy portion of home cooked lunch, you know, most days. All right.

Shenika 

Mike Koelzer, Host: I, ain't no genius. And my listeners know that they know that by now I ain't no genius, but if I see this beautiful lady and all of a sudden she starts losing weight, I'm saying, I sure ain't going to depend on her for food. Because she was starving. She can't even find the damn food much less prepare 

Shaneka Baylor, PharmD: it.

No, no, no. And I mean, and it's funny cause I love to bake too. So they know that, but you know, it started with like one or two people and then they tasted, 

Mike Koelzer, Host: I'm imagining this, that you're starting to lose weight, but you're bringing lunch and they're like, whoa, wait a minute. She's losing weight. She's looking healthier and she's eating this stuff and they see that combination.

And then. Can I, you know, can you help 

Shaneka Baylor, PharmD: me? Exactly, exactly. And it's funny because somebody had asked me before and I was like, oh no, no, I don't want to do that. And then, you know, maybe like nine months later they asked me again and I was like, okay, let's just try it out. And, you know, timing is everything.

So 

Mike Koelzer, Host: how do you even work that out? I mean, I imagine they said we'll buy this and then we'll pay you an extra this for your time and stuff like that. How did you even, because I imagine these were your friends, it wasn't easy to talk to them about like, you know, the financial 

Shaneka Baylor, PharmD: part of this. Yeah. I actually did.

I created, you know, like when it was just a couple of people, I just said, okay, this is how much it's going to be. And then, you know, they paid me every week and I created a menu every week and they would get to select a couple of options. And, you know, obviously as it grew, I charged a little bit more because the time started taking longer time too.

But yeah. That's a 

Mike Koelzer, Host: starting off little business. How did you decide your profit right off the bat? So 

Shaneka Baylor, PharmD: I was having to go in and kind of calculate what it was going to be to purchase the food and my time. And then of course, you know, because we have meal prep, places online and things like that. I did some research trying to see how much they charged.

And obviously because they're in a physical location, I didn't charge as much as them because I know they're charging upcharge for being in a building and rent and space and all those things too. But yeah, I just, [00:15:00] you know, I sat down and I did the research and calculated what it was to co you know, buy the food every week and add my time you bring it in daily.

No, they will get it once a week and then keep it at work. Yeah. Most of them would keep it at work. Because we had a lot of refrigerators in our break room. So, you know, I would put it in bags and have people's names on the bags. So they would know whose food was. Who's 

Mike Koelzer, Host: That's really interesting.

How many people, gender do doing that for him 

Shaneka Baylor, PharmD: 18 at the, at the highest, yeah. 18. Wow. Yeah. On a consistent basis. I think a few times I had about 20 or 21, but on a consistent basis, it was like 18 people. And you dropped it off all at one. Well, because some people worked on Monday and some didn't start until Tuesday.

So I would do that, you know, for those who worked on Monday, I brought it and then the rest I would bring on Tuesday. Because obviously I work in the building too. So, you know, I would just bring it when I started my work week. When did you make the call back then? On Sunday. So it was fresh like at the beginning of the week?

Sunday. Yeah. I would spend my Sundays cooking. 

Mike Koelzer, Host: All right here I go again. I ain't no genius cook, but I see my wife cook and we've got a number of children and, uh, I see my wife cook and I imagine once you've gone to the grocery store, once you've bought it and so on, it's not a whole lot different cooking for.

10 Medin is for seven or 13 than it is for 10 and so on. So it's more time cutting stuff up and that, but that there's only one trip to the grocery store and only one trip here and things like that. So your sort of economies of scale, almost 

Shaneka Baylor, PharmD: exactly. Exactly. Cause you, you know, as you're growing it, you learn.

So, you know, you start to learn. Okay. You know, especially because I'm trying to also give them the correct portion. So we're talking four ounces of chicken, you know, the right serving of if it's cauliflower rice. Cause that's what we, I use instead of rice, how to divide by how many people ordered so that you can get the right pounds of food and keep going.

Mike Koelzer, Host: That 

Cauliflower rice is garbage. It's Terrible. My wife made me like, what did they, what did they used to call those like a seven layer, something where it was like mashed potatoes and then real tomato. We like catch 

Shaneka Baylor, PharmD: up, 

Mike Koelzer, Host: but ha ha. Then it had peas and corn and it had hamburger in it and 

Shaneka Baylor, PharmD: Oh 

likes a shepherd's pie shit, that's 

Mike Koelzer, Host: It's like a Shepherd's pie.

So my wife made me this one time when I told her I was trying to cut weight or do something. I forget what the hell it was. So I want to say I got home from work, but I was probably sitting on my ass at home in the afternoon. Just, just, just watching her cook. Anyway, I get to dinner and I get my big spoon. You know, it's not a tablespoon. 

Shaneka Baylor, PharmD: Yeah. The cell serves spoons. 

Mike Koelzer, Host: Yeah. But it looks like a spoon, but it's just big. And sometimes you have to use it like at night when all the spoons are in the dishwasher and you have to have cereal with it. And you kind of like, you have to decide if you're shoved the whole damn thing in your mouth or you just take the tip of it, you know, and like, and like drain it into your mouth, you know?

So, so anyways, I take this thing and I dish it out and it's just this beautiful buttered brown, you know, mashed potatoes. Butter and all this, I have to dish it out. I bite into it and it's mashed, fluffed up cauliflower. It was terrible. And I think I spit it out. It was so terrible. I said, I told Margaret I said, don't ever do that again to me.

Shaneka Baylor, PharmD: Well, and see, it's funny because I had to teach my mom and dad about that. So like when my mom is a really healthy person too, she'll try anything. My dad, not so much. So she had to transition, you know, like half rice, half cauliflower rice until, you know, he got used to the taste and the texture.

So, you know, I know everybody doesn't like it. First, but, you know, Hey, it's about trying new stuff. She didn't warn you. I think 

Mike Koelzer, Host: It was terrible. I told her that I'd never tell her that I said this is garbage. Don't ever do that again. 

Shaneka Baylor, PharmD: You had your mouth set on a potato and I mean it, and it doesn't taste like potatoes, the keto 

Mike Koelzer, Host: butter.

I mean, it was brown. It was butter. It was, it was already. Drooling over already. So, you did 20 of these things. So then you start thinking I'm going to make a business out of 

Shaneka Baylor, PharmD: this or not to a certain extent. Yes. Obviously, you know, pharmacy is changing. So as much as I love my patients, I was still thinking, [00:20:00] oh, I don't know if I want to do this forever.

So, you know, I'm trying to figure out what will be my next move. And so my parents had come up to visit and my mom just happened to be like, Hey, my friend is using this service because she knew I was meal prepping. Now I don't think at the time she thought I was going to look into it like that. But, you know, she just sent me the name of the company and it was chefs for seniors.

So, you know, I Googled, I looked it up and I was like, okay. You know, they had a couple of NPR articles from when they first started. Yeah. 

Mike Koelzer, Host: I saw some of their links 

Shaneka Baylor, PharmD: and I filled out, you know, the information on the website and that's how we got started. 

Mike Koelzer, Host: Wow. All right. So I looked at the startup costs and they're not huge with that with the friend with that franchise, but what was your decision from a business standpoint of saying, I want to do the F this franchise versus I want to do my thing.

You know, like my thing being, I'm going to do better than this, I'm going to grow it. I'm going to do this, you know, like a real, trying to grow this world- famous sister. That's what said no right now is the time to do the franchise. Why did you take the path of chefs for seniors instead of saying, Hey, I'm doing this and I want to do it a little bit differently, and I'm going to start my own thing and get my own logo, kind of the stuff you're doing with divine hands.

So why did you decide to franchise? Chefs for seniors and not go automatically and do not have divine hands, but a meal version of your own, your own beautiful logo and stuff that you did with divine hands. So, why did you make that choice? 

Shaneka Baylor, PharmD: So I think when I looked at what the startup cost for trying to start that kind of business, especially with seniors and getting into a senior space, um, that it was going to be more affordable and it would be smarter to go with somebody who had already laid the foundation because 

Mike Koelzer, Host: not, not just the.

Methods, but they had the N name and people were familiar with them. Well, 

Shaneka Baylor, PharmD: and they weren't big, because even though they've been around since 2014, they didn't start franchising till 2018. So they've had a lot of growth in the last, you know, two years, but, you know, they've still done all that background work.

So helping you find a network, you know, helping you with your website, all of those things. Those minute things that by the time you start adding all those costs together, it's going to cost you more than what it would to franchise and, you know, having that support because that's still a place that a lot of people aren't in and trying to figure out how to enter that space.

I just wasn't sure because yeah, my healthcare per person, but there's something about saying you're a part of a franchise that's trusted that there's, they're bonded that, you know, people will see that differently than me just saying, Hey, I'm Dr. Shenika. I was a clinical pharmacist, and now I'm going to come cook for you, 

Mike Koelzer, Host: bonded in terms of insurance going into the houses and that 

Shaneka Baylor, PharmD: kind of stuff.

Right. 

Mike Koelzer, Host: And not just cost, but also time. Instead of getting going. Now you're taking three nights to work on your logo and then you've used the energy and then 

Shaneka Baylor, PharmD: that stuff all adds up. You know, it was a great experience. Um, we still stay connected with the franchise because we're not big. Company franchises they're very selective about, you know, selling the franchises to, you know, whomever they choose.

Um, so it is kind of like our own little family in, uh, you know, in a sense. And I thought that was important too, because even when I was in the process, they connected me with a couple of the franchise owners to help me decide if it was the right thing to do. So I could see the pluses, the minuses, and what they've already been through.

Um, you know, and those kinds of things. So you just, until you're starting a business, you just really don't understand how many steps, you know, it takes. And especially with food too, because it's a hit or miss type of business. 

Mike Koelzer, Host: Right. It's a lot of steps. It takes time. Yeah. Was there an overlap or at some point, did you quit your job and say you're doing this?

What kind of overlap was it or was there overlap? 

Shaneka Baylor, PharmD: No, there was, there was about a six month overlap. Um, I purchased the franchise and Martin. Of last year. And then I went for training cause they do training for you two in may. And then I went live with the business in July. And so, you know, of course you're growing.

So I'm, you know, on Google. So people are contacting me and trying to learn about it. I'm trying to go on my [00:25:00] lunch break to do my consultations with new clients, um, you know, or trying to do them after work and, you know, even started cooking for a couple of clients because I really wanted to learn the business and work the business before I hired somebody else.

Obviously it's not a lot of overhead, so I wanted to be good because if something happened to the chef or anything like that, I wanted to always be able to step in because I'm the face of my business. So, um, you know, there was that time of overhaul. And then I just remember things. How am I going to network with the people that I need to network with?

Because, um, obviously, like I said, I was doing lunchtime consultations 

Mike Koelzer, Host: consultations in terms of not yet into divine hands, but more into just like, what is our meal going to be and what are your dietary needs? And that 

Shaneka Baylor, PharmD: exactly making sure their kitchen is appropriate for cooking since we cook in their homes, all those kinds of things.

And then I just realized, I was like, well, but people I need to connect with are nurse case managers, dieticians, you know, the people that will be discharged planners, um, they all meet sometimes between eight and 10 in the morning. You know, these are the times that those network meetings are happening and I'm missing out on that.

And I'm not able to say, Hey, here's the new business in this area? For those patients that you think would qualify for that? So email, 

Mike Koelzer, Host: okay. Let me pull this down for me. So you're saying that these people, that would be good referrals are meeting at times and you should be part of those meetings, but you couldn't because you're still working or because you're.

And you're just busy. No, because 

Shaneka Baylor, PharmD: I was still working. Yeah. Because I worked seven 30 to four Monday through Friday. So, uh, yeah, there was no chance for me to say like, okay, I'm gonna be off on one day and I can get to a meeting. And then obviously, you know, most of this was pre COVID. So all of these meetings are still in person for the most part.

So, you know, if you're not getting in and meeting somebody or handing them your card saying, Hey, let's go have a coffee. You know, let me tell you a little bit about my business. Then, you know, you're missing a good even like geriatric care managers, you know, you're missing all of these people who have access to the clients that you want to give your business to.

Mike Koelzer, Host: There was a pharmacist that years ago, the medicine shop. Oh, 

Shaneka Baylor, PharmD: I've heard of the medicine shop. Yeah. 

Mike Koelzer, Host: Cardinal owns them or used to own them or something, but their method is, they said, and listeners might know better than this, but I think they used to be open from. 10 until six and their method was that the pharmacist should go out from, let's say eight until 10 every morning.

And that's their time to go to the doctor's offices with their cards and get business and so on. And they wouldn't start till 10. Their business model was for that pharmacist to work. You know, til six or whatever, what's the recommended business model. When you came in, what did you learn from the chefs and seniors?

What did they say? Like you should be doing this much and you should have this employee doing this and so on. Or do they go through some of 

Shaneka Baylor, PharmD: that? Oh yeah, they do a little bit. They actually would give us a list of different referral partners for us to reach out to senior living places that might be in our territory that might have those, um, senior clients that we're looking for.

So they definitely gave us that. Um, and then obviously some people started their franchise and would just hire somebody right away. But you know, a lot of time they recommended that you use. Perhaps do the most of your, as you were growing, try to keep most of your clients on certain days. So that one or two days a week in the morning, you will still have the time to do the networking or the phone calls or whatever it was you needed to do to let people know you were available and, um, grow the business.

Mike Koelzer, Host: Was the chef for seniors. Was it close to what you were doing at work as far as like a week you would 

Shaneka Baylor, PharmD: do? Yeah, so we actually do, when we go into the home, we cook for a week, we do a week's worth of meals. We'll go to the grocery shop right before the service, and then we'll come in and we have what we call a toolbox, but it has like all our pots and pans and everything in there.

And then we go in and we cook, it takes about two and a half hours. We lay, you know, store it all, label it and then put it in the refrigerator. We leave him with cooking instructions. Do the 

Mike Koelzer, Host: people bother you while you're cooking. You say, get out of here. I got here to be your friend. I'm here to cook. I'm joking.

I'm sure that's part of it. You're supposed to be talking 

Shaneka Baylor, PharmD: to them and stuff. Right. We were supposed to be. So, you know, a lot of times we'll come in as I'm unpacking groceries and things like that, you know, we'll be having conversation. And then in the [00:30:00] middle while I'm doing most of the cooking, you know, if they are staying in the room, then you know, they might just be sitting and watching or they might say something every now and again, but we're not having an in-depth conversation.

And then of course, again, you know, as I'm cleaning up, we'll have a conversation and we'll talk about the meal plan, the menu for the next week, you know, and then we'll do it again the next week. Yeah, but some 

Mike Koelzer, Host: probably sit there and talk your ear off. 

Shaneka Baylor, PharmD: Don't they? I mean, sometimes they will and you know, I'll say what I can when I can for you're busy.

Yeah. Cause of course you're trying to get in and out in a certain amount of time also. So I think as they continue to see us do it, you know, they understand a little bit more and I'd say, listen, 

Mike Koelzer, Host: Frank, you can sit here and keep talking to me, but I might do a double measure of the salt in this side, macaroni and cheese, and it ain't going to taste good.

So zip it, 

Shaneka Baylor, PharmD: or, you know, the other part, because if I keep talking, it's going to take me longer, you know, and they might still have appointments or other things to go through also. So, 

Mike Koelzer, Host: oh, you say that I'm going to get out of 

Shaneka Baylor, PharmD: your hair? Yeah. Yeah. So you know, all of those things you can come into play. 

Mike Koelzer, Host: Where do you hide the Oreos while you're cooking?

Shaneka Baylor, PharmD: There are no Oreos. 

Mike Koelzer, Host: I do it right underneath the Oreo. So you do that. And then how long are you in the house for usually 

Shaneka Baylor, PharmD: about two to two and a half hours. You know, I always tell them depending on what items they pick for that week, you know, some things may take a little bit longer, but the goal is to be out by it, you know, in two and a half hours.

Mike Koelzer, Host: And you're shopping 

Shaneka Baylor, PharmD: on your own. Yeah, we do the grocery shopping before because we, you know, we make sure that we're only getting what they need for the service. Like we're not going to stock their kitchens and we want the groceries to be fresh. So it's right before you wash your dishes there. Yeah. Wash the dishes there.

Cause you know, a lot of times we'll have another service not right after, but you know, we'll have another service. So we wash our dishes and we clean up their kitchen. Also, Did you say 

Mike Koelzer, Host: Now Shenika that? Do you have an employee yet? Or so I had 

Shaneka Baylor, PharmD: hired my first employee right before COVID. And then it happened.

Yeah. And because, you know, people are unsure of what was happening, you know, business slowed down a little bit. And so I left, I left, I let her go. Um, and then exactly, exactly. And, you know, I was really just getting my Gusto because I left work in November. So, you know, it was like November, December, I was, you know, going to the meetings, starting to really do the marketing well and, you know, getting out there and yeah.

And then COVID happened. So I let her go. Um, and so things have been picked, starting to pick up again. And so I just hired a chef. It'll start in another week or two. So I'm excited about that. And 

Mike Koelzer, Host: is your plan to do a little bit still or do you get them in and they're going to do it in your didn't do the other stuff 

Shaneka Baylor, PharmD: because I have one client that is very, very particular.

So I know that I will keep her, you know, As my own client. Um, but I will try to transition shifts, you know, a couple of the other clients over and as we grow, you know, keep filling their schedule. 

Mike Koelzer, Host: Yeah. Would the goal be to always have the same chef or is it good to flip them out? So people don't get so dependent on one?

Shaneka Baylor, PharmD: No, the goal is to always have the same shift because we want them to be comfortable with the person coming into their home and that they can establish that relationship and that rapport. So yeah, it's always to have the same shifts. 

Mike Koelzer, Host: It's at the pharmacy. We do some of that, but here's a problem that we find like when you get some nurse or some lady that always wants to talk to Julie, you know, whatever.

Yeah, that's good until Julia is on vacation or quits. And you can only lie for so long when Julie quits in 2017 and 203 times so far, you've made big excuses for why she can't come to the phone. It's time to change her. No, but if someone were to move on or whatever, or have got fired, then they probably know you.

Right. 

Shaneka Baylor, PharmD: And then you 

Mike Koelzer, Host: could say, this is our new so-and-so and then you're making that connection properly again. Right. Instead of just a stranger showing up you're that bond for them. 

Shaneka Baylor, PharmD: Exactly. I will always be that, you know, go between following up, making sure businesses, uh, you know, making sure their food is okay, where there are any problems, you know, anything like that.

Mike Koelzer, Host: So besides that one that is yours, is that enough? Like one a week? Like some pharmacists I talked to, they're like, no matter how big I get, I'm always going to still work, you know? And I was like, no, you're not. I mean, you might, but I mean, if you're, if you're at a billion dollar business, eventually the dreams that I talk to people about who have started different things, you're not going to fly back here, pharmacy and, you know, work for four hours a week.

You know, I, I [00:35:00] joke with them about that. Would you like not to do any of it? Was that your method 

Shaneka Baylor, PharmD: or not? You know, I know I'll always be the face, so whenever there's a consultation or anything, I'm that first face they see, I want them to always know me as the owner, as the face of the business. Um, you know, if, and when that other client.

Stops using the service. I don't know that I would continue, uh, you know, because again, I still do have other aspirations and I have my other business that at some point I'm really gonna want to grow and groom and things like that too. So wait, say that 

Mike Koelzer, Host: part again, if the client, what 

Shaneka Baylor, PharmD: if she decided that she no longer wanted to use the service?

This one lady? Yeah. Or, you know, if, um, I wasn't able to. To, um, you know, even the ones I have I'll keep them for as long as they want to keep the service, if they don't want to transition over. But, you know, once they were to either no longer use the service or something happened, then I don't think, you know, my goal is to not just forever be in the kitchen.

Yeah. Your goal 

Mike Koelzer, Host: would be to not go in the kitchen at all. Yeah. Gotcha. Gotcha. Understood. That's not like a love of yours to be cooking 

Shaneka Baylor, PharmD: necessarily. I do. I love cooking, but then I realized that when you're cooking for everybody else, all the time, you stop cooking for yourself as much. Cause you're in the kitchen, you know, four or five days a week.

So then, you know, my healthy eating, it doesn't take a back burn, but I have to plan it so much more because otherwise I'm not going to want to come in the kitchen at the end of the day and cook for myself. Well, you just never, 

Mike Koelzer, Host: while you're doing it, 

Shaneka Baylor, PharmD: I can't taste like I taste my food. Oh, 

Mike Koelzer, Host: I'll come on. No, no, no.

Dip your spoon in there. 

Shaneka Baylor, PharmD: I know we have tasting spoons. So there are times that you taste them, but you know, it's not like you're tasting everything 

Mike Koelzer, Host: before we get onto your divine hands. What aspirations is that a right word? Aspirations Sounds like someone's choking on their food. Isn't that the same word 

Shaneka Baylor, PharmD: it is?

Uh, yes. It, yeah. You aspirate when you're yeah. When you choke on the food they're aspirating. Yes. If that's something that's, it's an interesting word. 

Mike Koelzer, Host: That's 

a strange 

combination. 

Especially for someone who this could mean either thing you're working for, you're waiting on older people who maybe have a little bit of sleep apnea, you know, like trouble swallowing and stuff.

And then we're talking about food and then I have to use aspirations in the same sentence and people might not know what I'm talking about. Yeah, no, that's true. So what other aspirations do you have then for chefs or seniors? Is this like a springboard to do your different stuff? Or do you want to grow 

Shaneka Baylor, PharmD: with this?

So for chefs, for seniors, I really would like to grow it to scale. And so scale means having 30 clients consistently. Um, so then that obviously means having a nice payroll, I mean, a nice roll of chefs and everything like that. So I really want that and to hopefully expand the territory that I have. We are chefs for seniors.

The 

Mike Koelzer, Host: territory would be like right now, you're supposed to, or you stay in, in a certain 

Shaneka Baylor, PharmD: zip codes. Exactly. So, um, you know, the goal would be in the next two to three years to be able to expand to at least one more territory. 

Mike Koelzer, Host: If your neighboring territory was already taken you, you could jump over 

Shaneka Baylor, PharmD: one. Yeah.

As you don't have to have it in the, it doesn't have to be your next door, uh, territory to have another territory. 

Mike Koelzer, Host: Shenika is 30 a magic number, like, does that work out with so many hours per week or different 

Shaneka Baylor, PharmD: things? No, I think just over the years, as they've been working to build and they looked at the financials for them, that was a sustainable goal, you know, to have 30, 30 clients.

So, you know, obviously my first goal for myself is 10 a week, um, every week, 10 consistent clients every week. And then to continue to build from there 

Mike Koelzer, Host: and 30 would get you to like a certain comfort, but then it couldn't go up from there. You would need more help and so on. But 30 is kind of a magic number financially to do things that you'd want to do then.

And so that's really cool. So then when do divine hands come into this? 

Shaneka Baylor, PharmD: I mean, because just for seniors, even though I give it my full time energy. Um, you know, obviously it's still not at scale right now. So, um, I'm still working on the backside working to build divine hands because as chefs for seniors grows and it's running itself because that's my goal for it to run itself that then I can put even more time and passion into a divine.

Mike Koelzer, Host: What are divine hands? We talked a little bit about it. 

Shaneka Baylor, PharmD: So it [00:40:00] is a business that is focused on nutrition and medication or pharmacy intertwining. So I'm working on my master's in nutrition right now, because I really wanted to get an even more in depth understanding of nutrition, because you know, in this age, we're bombarded by trying this diet, doing this, doing that.

When you really go and look, nobody has really done the research or, you know, they just say, go do the keto diet. And it becomes this thing. But you know, is that the healthiest thing for you? If you have diabetes or, you know, when you're looking at the research, it's not most of those studies, they start off keto, but then when you look at it, they'll tell you they raise people's carbohydrates.

To a, you know, and they can't give you the maximum level because everybody tolerated carbohydrates differently. 

Mike Koelzer, Host: They start off keto too, because a lot of times you're losing that water attachment weight. And so it's a good incentive. It might not be a true incentive, but at least you gets you 

Shaneka Baylor, PharmD: going, it gets you going.

And it gets that body switching over to using fat, you know, to metabolize and burn the energy. And then, but you're not supposed to stay there and we get so focused on let's just get into. We're not supposed to stay in ketosis. It's really more of a fat burning fat adaptation. So your body learns how to do both because sometimes you need to burn cars and sometimes you need to burn fat.

And when I lost my weight, that is how I started. Like I started cause I actually had a patient who had a lot of health issues and her pulmonologist suggested the keto diet for her. So when she came to me because she was on Coumadin and I was managing her Coumadin, you know, he told her, you need to talk to your pharmacist because we need to figure out how to adjust your Coumadin for going on this diet.

So that was when I first heard about it and that's before it got as popular as it did again. Um, but I never did it full on because I, from the beginning, my body let me know it was not going to work, you know, trying to do only 20. Net carbs or, you know, whatever. So I always did. Yeah. I always did my own, but it made me want to research more.

And, you know, because I have those patients with diabetes and high blood pressure, um, I really wanted to help them find that happy place because I feel like there's no one diet that fits all people. You know, whether you want to be vegan, vegetarian, you know, low carb, let's figure out what your body responds to best and let's create a plan for you so that we can get you off some of your medications.

So, you know, that's a lot of where divine hands are focused on as well as like Nutrogenomix. So, you know, I partnered with a company where we can do, uh, you know, the genetic testing to kind of see like maybe yeah. So that maybe you can. Um, like for myself, I found out that B12, I automatically run low in B12, which I know was true because many years ago, I, um, I did a Daniel fast and then I decided to stay vegetarian.

And like, I started getting fishers in the corner of my mouth. Like all those things that show you that you're B12 deficient. And of course at that time, I didn't know. And I wasn't taking a supplement. And so I started eating meat again and got better. But you know, it confirmed for me that I am one of those people.

Like I have to either take a B12 supplement every day or make sure that I have the meat in my diet to get that B12. So, you 

Mike Koelzer, Host: know, yeah. B12 is the one that cause you were vegan 

Shaneka Baylor, PharmD: for 

Mike Koelzer, Host: awhile and B12 is the one that they have problems with. Cause that's only, well, it's two things. Well, no, it's one thing it's in animals.

But if you talk to the vegans, they say. Well, no, you still don't have to eat meat because if you were in the wild and you pulled carrots and potatoes out of the ground, you'd be eating the microbes that are alive and have that. Yes. 

Shaneka Baylor, PharmD: But even now they recommend that every vegan takes a B12 supplement because we just are, you know, unfortunately, and it's just the truth.

Our soil is not what it used to be. So a lot of those, you know, those micronutrients that we would have gotten before, unless you're truly growing like your own, everything, you can't control it. So it's really recommended that if, especially if you're doing a hardcore vegan diet to take a B12 supplement, 

Mike Koelzer, Host: I've tried a lot of different diets.

But my problem is I try like three of them at the same time.

Shaneka Baylor, PharmD: It doesn't work. 

Mike Koelzer, Host: Shenika so your. Masters online. 

Shaneka Baylor, PharmD: Yes. Yes. Completely online. Um, Benedictine university masters in nutrition and wellness. 

Mike Koelzer, Host: Is that [00:45:00] prerecorded online stuff or are they actually 

Shaneka Baylor, PharmD: doing classes? No, we do classes. Um, you know, because it's a higher level master's course. Um, we don't do a lot. Well, the professors, a lot of times we'll record them.

Lectures. Um, but it's a lot of discussion, you know, a lot of different readings, things like that. So I was very particular when I was looking for a program, 

Mike Koelzer, Host: um, what the 

Shaneka Baylor, PharmD: theories were, what the theories were. And then also, because we are in a technology age and because we are in a time and I wanted to build a business, I focused on a program that specifically spoke to technology.

And building a business. So, um, you know, it was only one of the handfuls of programs that was truly a nutritional focus that also gave you classes on building a nutritional business and utilizing technology. 

Mike Koelzer, Host: Oh. They probably know some people's goals for that. So they combine all that together.

It's really cool that they touch on all of those. Yeah. 

Shaneka Baylor, PharmD: Yeah. So I'm, I'm excited actually right now, my classes, venture planning in nutrition, I just started it yesterday. So, we do quarters instead of semesters. So, um, for these eight weeks, it's truly building our Vince our nutrition business. So I'll probably do a lot of tweaking for divine hands over the next eight weeks.

So it's actually probably perfect timing. Yeah. That's really 

Mike Koelzer, Host: cool. Yeah. Your business model of that, will that be similar just because of habit or you liked the idea of visiting like an hour a week or something like that? Or how will that play out? So 

Shaneka Baylor, PharmD: now that one, that one will be different. Um, I offer a few different plans for people so they could get a one-time assessment.

If they're just trying to, you know, figure out about their medications or maybe they just want to discuss, um, like I call like a roadmap to a healthier lifestyle or, you know, we can work through a program together. So that's also an option. So, I do remote work. So almost everything is, um, virtual. So that worked out to, 

Mike Koelzer, Host: do you have a certain age group in mind or is that across the board?

Shaneka Baylor, PharmD: It's going to be across the board, but I'm focusing more on anybody that has a chronic illness. So whether it's lupus, you know, a heart disease, diabetes, you know, I have rheumatoid arthritis. Any, you know, any kind of chronic illness really that, you know, you're taking. A ton of medications, generally speaking, and you're looking for other ways to look, to become healthier.

Mike Koelzer, Host: Well, they typically pay for that when they sign up for it, they're putting their card information and stuff like that. That's pretty smooth nowadays. 

Shaneka Baylor, PharmD: Yeah. Yeah. There, I have a payment processing system so they can put their card information in their self, you know, so they don't have to worry about me getting any of that information 

Mike Koelzer, Host: right.

When they sign up for it, they're deciding, and then they're paying for a right then, right. Depending 

Shaneka Baylor, PharmD: on which program they're doing. So if it's the one time, obviously, you know, you're paying. And then if it's something that's more spread out, then, you know, they have the option to do a payment plan. 

Mike Koelzer, Host: So Shenika where do you see divine hands versus chefs for seniors as far as percentages of your income or week or things like that?

Do you have a feeling for one of them moving faster? 

Shaneka Baylor, PharmD: Yeah, I think right now chefs for seniors is gonna move faster, especially with the COVID and everything that's going on people, and you don't have to be a senior to use just for seniors, but that is who it's geared towards. Um, but you know, with COVID and then we're getting ready to get into flu season and all of these things.

Um, I see chefs for seniors really picking up first, which is fine with me because it was more of the, you know, monetary investment. So looking and having that return on investment is important to start with. You know, it's 

Mike Koelzer, Host: easier for people probably to buy a product, you know, when their people are used to spending money on.

Shaneka Baylor, PharmD: Exactly. And, and you know, now you get to a point, well, you don't want to keep ordering and having it delivered, or, you know, you get tired of cooking too. So, you know, we're six months into this thing. Um, you know, and for some seniors, they can't really cook, you know, they are living at home, but they can't.

So, you know, it makes, it makes a difference. So, yeah, so I would say right now, you know, um, chefs for seniors probably gets 80% of my time. Um, and then, you know, between school and divine hands, that's where the other 20% goes, um, for right now. And then definitely once I'm out of school. Because I graduated in may next year.

Yeah. So once I'm out, then, you know, I can take that time and really push it into my hands. And hopefully, um, you know, chefs for seniors has grown and it's running itself more [00:50:00] and I can really put some more effort into demanding hands. 

Mike Koelzer, Host: Okay. I know you're doing this to help people and you know, nutrition and that kind of stuff, but you could do that easier through a job somewhere, you know, and clock in and clock out.

And so on what desires do you have? That you're on your own. Is that money? Is that freedom? Is that trying not to be bored? What are the reasons would you say? So 

Shaneka Baylor, PharmD: obviously of course, you know, still the gin, not generic, but I do really want to help people. Um, but personally legacy. Um, and then also I'm at a place in my life where I don't have a family yet.

I want to, and when that time comes, I don't want to have to clock in. And I don't want to have to answer anybody else. I want it to be mine. You know, I can give to my kids how I want to be there for them, how I want to. Um, and that's, that's really why at this point, you know, getting older, I just realized I didn't want to be tied to something.

Like I wanted to leave something for somebody else and be able to do it my way. You 

Mike Koelzer, Host: better have plugged your poodles years when you said you don't have a family yet. 

Shaneka Baylor, PharmD: Yes. I know she, you, cause you see her sitting here, like, 

Mike Koelzer, Host: See, you're looking at the back of her head. I'm seeing a tear coming down her eyes.

Shaneka Baylor, PharmD: Oh, she's my little old spoiled lady. Yes. So she is my family. She's definitely my family. 

Mike Koelzer, Host: I was going to say you better rephrase that when you talk about legacy or you're talking about. So pass down or like a personal mission to hand down. What do you mean by that? Would you say 

Shaneka Baylor, PharmD: both? So, you know, I hope that chefs for seniors continue to stay and grow and that it becomes a family business that I'll be able to pass it down.

To the next and the next and the next. So, um, that's definitely a part of it. And then, yeah, a personal legacy too. I, when people think of me, I just always want them to be able to know, like she really cared about people. She, you know, had a passion for helping. You know, getting people back, giving them, helping them to get their health back.

So both parts of that. And 

Mike Koelzer, Host: it has your face more on that because you are responsible for making sure that happened. And so on, not that the employee can't do that, but the employee is often fulfilling someone else's mission, but this is your mission. Exactly. 

Shaneka Baylor, PharmD: And, you know, working as a clinical pharmacist, I mean, technically they pay me to adjust your medication, right.

They don't pay me to help you get off of Medicare. So, you know, when those things start conflicting, you know, you have to figure out how that looks? And, you know, my, I believe medication has a place, but we could be doing so much more and we've just gotten to this place of complacency. So I want to help people find that again and find their health and, you know, because your health is your wealth, 

Mike Koelzer, Host: so, right.

So Shenika you wake up tomorrow and you find yourself as. Uh, 17 years old entering into your senior year of college. What's your path going to be in the next four or five years as far as you are going to go to college? What are you going to study this year? And this year 2020, what are you going to do?

What path are you going to take? That's 

Shaneka Baylor, PharmD: so interesting. Hm. Because it took me a long journey to get here. So if I woke up tomorrow and my young self, I think I would still do it. The same guy went to college and I, my undergrad, my degree was in biology. So, you know, I would explore, uh, I don't know that I would just go the science path, but see what all I enjoyed and figure out where life took me.

Like maybe I just wouldn't declare a major at first 

Mike Koelzer, Host: you would take the year to search on the internet where you wanted to go to college. What college do you think you'd pick? Or what'd you pick for college? Because nowadays, you know, there's some fascinating stuff that like, like Google's going to start offering certificates like six months things and stuff, 

Shaneka Baylor, PharmD: and it's really cool.

I think I would probably do both. Like, I think I would try, especially if I could go to, I don't know that I would pick a school particularly, but I would look for like a state school with low tuition because, you know, cause I, I would not want to be saddled with debt or have my parents saddled with that.

Let's 

Mike Koelzer, Host: face it. Maybe you're not sure, but right now there's still some value in having a BS after your name or having a degree, 

Shaneka Baylor, PharmD: right? Yeah. Yeah, absolutely. And I think I would also, you know, if I didn't do something like that Google type [00:55:00] program of coding, I think I would have a double major. So in this world I'd be ready with and have some computer knowledge for whatever I was getting ready to do because technology coding, all of that is our future.

So if you don't at least partake in that, I think you're lost to a certain extent. 

Mike Koelzer, Host: So a state school, you pick one of those. I know you say you'd look, but what do you think you might end up in for four years?

Shaneka Baylor, PharmD: That's a really good question. I mean, cause you know, my mind just base it off of what I've always liked, which is maybe I would actually go more nutritionally. Interesting. Yeah. You know, because I think food is our future too. And there's a lot of things you can do with that. And people, you know, hydroponics, all these things, people are learning how to regrow food.

So I think it would probably be like a dual major and maybe nutrition and some kind of computer science or computer coding or something like 

Mike Koelzer, Host: that. Worry about the business part yet like business school. 

Shaneka Baylor, PharmD: Cause I, yeah. Cause I think you can, you can find, you know, like some stuff you can do at the beginning and then you can figure the business out later.

Yeah. Right. 

Mike Koelzer, Host: Right. So state school four year degree. And then what would be your thoughts of your, of your five? What would you be thinking of? Would you be thinking of it? Further schooling or not, because in this life you got your BS in biology and then you went to pharmacy school. And 

Shaneka Baylor, PharmD: then I went to pharmacy 

Mike Koelzer, Host: school.

How soon after a year did you go? You took 

Shaneka Baylor, PharmD: a year off. Took a year off. What'd you do? I worked at, uh, actually in a lab for a year. Okay. Yeah. 

Mike Koelzer, Host: All right. So four years of nutrition school, and then what comes in your five and six? 

Shaneka Baylor, PharmD: Um, I'd actually, you know, if it was hopefully a post COVID world, I think I would take a year and travel and learn different cultures and culinary and maybe try to learn a language, um, you know, and bring all that back into whatever business I was going to try to create and see if I wanted to go to business school thereafter, or if I could.

Start the business and consider it later. Yeah, I am. 

Mike Koelzer, Host: I'm not so sure if I'd be a whole lot different than that. I don't know what I would pick. I have a son in, um, mechanical engineering and I've always watched those shows about how it's made. I don't know if you've ever seen that show. I always thought it'd be cool to help this factory do this one thing with a conveyor, not a conveyor belt, but a factory machine, you know, and my son's into robotic arms and stuff like that, but I thought it'd be cool to do that.

And then move on and then solve something for, you know, this one's going to be a speaker maker. And then the next guy is a shoe maker. Next guy makes tennis rackets, whatever, you know, figure that out. I'm not so sure that I wouldn't do the same thing, travel and then just start paying. It's a different world now.

I mean, you got the world at your fingertips versus years ago. Yeah. 

Shaneka Baylor, PharmD: Yeah. And I mean, you know, uh, I had some friends that studied abroad, you know, when we were in undergrad, what I wish I would've done that. And maybe one of my years in my program, you know, in the future, I would have been able in that nutrition program to do a year or a semester abroad and learn that, and then maybe go back to that country, you know, or somewhere else.

But yeah, I just think now, you know, globally, you have to, you know, you have to understand the globe and not just our, where you are physically 

Mike Koelzer, Host: You, the United States used to be like a pool, 10 feet deep of opportunity. And now with the internet and so on, you know, those walls have opened up and that pool has spread out, you know, and it might be a foot deep because it's spread across all the different countries.

With the internet. It's like every country now has that foot, that same foot of water, you know, not to take away from the U S by any means, but I mean, everybody has a lot more opportunity. And especially with these guys, like Google, they're going to put like weather balloons, like float weather balloons.

Thousands or hundreds or millions, they'll go up so high and that will be the internet. 

Shaneka Baylor, PharmD: Wow. So that everybody can have access to the internet. 

Mike Koelzer, Host: It's a smaller world now, you know? Well, Shenika, what a pleasure talking to you. I'm so glad we got a chance to meet. 

Shaneka Baylor, PharmD: It was amazing. I appreciate the time.

Mike Koelzer, Host: Congratulations on everything you're doing. That's really cool. Thank you. 

Shaneka Baylor, PharmD: Thank you. And I can't wait to hear some more of the people that you interview. It's so nice to see how pharmacists are really changing pharmacy and just doing [01:00:00] all kinds of things. 

Mike Koelzer, Host: It's really cool to see all the different avenues out there and, and the different personalities out there are really cool.

Well, thanks Nico. We'll keep in touch. 

Shaneka Baylor, PharmD: Absolutely. Have a great night. All 

Mike Koelzer, Host: right. Thank you. Bye-bye.