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[CALL TO ORDER]

[00:00:03]

GOOD AFTERNOON EVERYONE.

MY NAME IS DANIEL RONAN, CHAIR OF THE TOURISM COMMISSION, AND I CALL THIS MEETING TO ORDER.

OH, WE'VE GOT THE GAVEL TODAY.

GOT THE GAVEL.

I SAID THEY GAVE HIM A GAVEL.

WE'VE GOT A LOT TO GET THROUGH.

SO, UH, , WE ARE GOING TO MOVE.

ALL RIGHT, ME.

[PUBLIC COMMUNICATION: GENERAL]

UH, THANK YOU SO MUCH TO ALL THOSE IN ATTENDANCE IN THE AUDIENCE TODAY WHO HAVE SIGNED UP FOR PUBLIC COMMENT.

FIRST UP, WE HAVE, UH, DAVID, UH, PONTON EXECUTIVE DIRECTOR, UH, FOR SILKIER THEATER PRODUCTIONS, WHO WILL SPEAK IN SUPPORT OF AGENDA ITEM NUMBER SEVEN.

AND JOINING HIM IS, UH, LISA MUIR, UH, ALSO PRESIDENT OF THE BOARD FOR ZILKER THEATER PRODUCTION, SPEAKING IN SUPPORT OF ITEM NUMBER SEVEN.

OKAY, GOOD AFTERNOON.

UH, MY NAME IS DAVID PONSON, EXECUTIVE DIRECTOR OF ZILKER THEATER PRODUCTIONS.

I'M JOINED BY LISA MUIR.

UM, OUR, THE PRESIDENT OF OUR ALL VOLUNTEER BOARD OF DIRECTORS, UH, SEVERAL OF WHOM ARE ALSO IN THE AUDIENCE TODAY.

UM, WE'RE HERE BEFORE YOU TO PASSIONATELY SUPPORT PROPOSED IMPROVEMENTS TO AUSTIN'S CULTURAL ARTS FUNDING PROGRAMS. UH, WE BELIEVE THE PROPOSED CHANGES WILL CREATE A MORE INCLUSIVE AND SUSTAINABLE CULTURAL ARTS ENVIRONMENT IN AUSTIN, ENRICHING THE LIVES OF ARTISTS, RESIDENTS, AND VISITORS ALIKE FOR THOSE THAT ARE UNFAMILIAR, ZILKER THEATER PRODUCTIONS OR ZTP IS A NONPROFIT ORGANIZATION DEDICATED TO ENRICHING AUSTIN'S CULTURAL LANDSCAPE AND MAKING FREE HIGH QUALITY PERFORMING ARTS ACCESSIBLE TO EVERYONE IN OUR DIVERSE COMMUNITY.

FOUNDED IN 1987, ZTP WAS ESTABLISHED TO PROTECT WHAT WAS AT THE TIME, THE 28-YEAR-OLD AUSTIN TRADITION, THE ZILKER SUMMER MUSICAL.

THE SUMMER MUSICAL WAS CREATED IN 1959 AS A PROJECT OF THE AUSTIN PARKS AND RECREATION DEPARTMENT, WHICH FUNDED A HUNDRED PERCENT OF THE PRODUCTION UNTIL BUDGET SHORTFALLS THREATENED ITS EXISTENCE.

ZILKER THEATER PRODUCTIONS WAS ESTABLISHED TO ENSURE THAT THIS FREE CULTURAL EVENT CONTINUES AND HAS SINCE EXPANDED UPON THIS COMMITMENT TO PROVIDE CULTURAL AND EDUCATIONAL EXPERIENCES TO THE AUSTIN COMMUNITY ALL AT NO COST.

NOW, IN ITS 65TH SEASON, THIS BELOVED TRADITION HAS BECOME A CORNERSTONE OF THE AUSTIN ARTS SCENE, BRINGING FREE LARGE SCALE MUSICAL THEATER TO AUSTIN AUDIENCES FOR OVER SIX DECADES.

UM, BY PARD HEADCOUNT, OVER 44,000 PEOPLE ATTENDED LAST YEAR'S FREE SHOW.

UH, AND BASED ON OUR AUDIENCE SURVEYS, 11% OF THEM CAME FROM OUTSIDE THE AUSTIN METROPOLITAN AREA, AND 7% REPORTED STAYING IN A HOTEL ROOM.

UM, THAT'S OVER 3000 PEOPLE THAT STAYED IN A HOTEL BECAUSE OF THEIL OR SUMMER MUSICAL.

25% OF OUR AUDIENCE REPORTS AN ANNUAL INCOME LEVEL THAT FALLS IN WHAT TRAVIS COUNTY DEFINES AS LOW OR VERY LOW CATEGORIES.

AND WHEN WE ASK HOW MANY LIVE PRODUCTIONS HAVE YOU SEEN IN THE LAST YEAR, 42.2% RESPONDED.

JUST THIS ONE.

THAT'S WELL OVER 18,000 PEOPLE WHOSE SOLE EXPOSURE TO THE PERFORMING ARTS IS THE ZILKER SUMMER MUSICAL.

UM, ZTP IS COMMITTED TO CREATING INCLUSIVE THEATER EXPERIENCES FOR EVERYONE.

WE OFFER A SL INTERPRETED PERFORMANCES PARTNER WITH AUTISM ADVOCACY GROUPS AND COLLABORATE WITH NON-PROFIT ORGANIZATIONS FOCUSED ON UNDERSERVED AND AT-RISK COMMUNITIES TO CREATE OPPORTUNITIES, PROVIDE MEANINGFUL EDUCATIONAL EXPERIENCES, AND MAKE OUR PRODUCTIONS ACCESSIBLE TO A WIDER RANGE OF PEOPLE.

LAST SUMMER, ZTP PAID $190,000 IN WAGES TO OVER 120 LOCAL ARTISTS FROM A DIVERSE RANGE OF RACIAL, RELIGIOUS, SEXUAL ORIENTATION, AGE, AND GENDER IDENTITY BACKGROUNDS.

THIS TALENTED GROUP INCLUDES NOT JUST THE 30 ACTORS WHO APPEARED ON STAGE, BUT ALSO OVER 90 CREW MEMBERS, MUSICIANS, DESIGNERS, STITCHERS, CRAFTSPEOPLE, CARPENTERS, SCENIC PAINTERS, AND OTHER SKILLED WORKERS FROM THE AUSTIN ARTS COMMUNITY.

THAT'S IN ADDITION TO THE DOZENS OF PAID AT PARKING ATTENDANTS, USHERS, SHERIFF DEPUTIES, AND CONCESSIONS PEOPLE WHO, ALONG WITH AN ARMY OF VOLUNTEERS, MAKE EACH YEAR'S FREE MUSICAL HAPPY.

THANK YOU SO MUCH.

UM, I'LL GIVE YOU ONE EXTRA MINUTE 'CAUSE YOU ARE TWO PEOPLE AND YOU'RE LISTED TWICE ON THE AGENDA.

OKAY, THANK YOU.

THANK YOU.

SO, UM, EVEN THOUGH OUR SHOWS ARE FREE, THE QUALITY IS AMAZING, AND YET NONE OF THE THINGS THAT WE HAVE TALKED ABOUT TODAY ARE WEIGHTED CONSIDERATIONS UNDER THE CURRENT CULTURAL ARTS FUNDING MODELS.

UM, BEFORE THE PANDEMIC, THE CITY FINANCIALLY BACKED US TO THE TUNE OF ABOUT 20% OF OUR OPERATING BUDGET.

AND WITH THE NEW GUIDELINES, UM, WE WEREN'T EVEN READ FOR THE THRIVE APPLICATION AS IT FOCUSES ON VERY SPECIFICALLY ON GROUPS THAT QUOTE FROM THEIR FOUNDING EXPLICITLY SERVE GROUPS THAT ARE OF IMMEDIATE RISK, OF CULTURAL ERASURE AND DISPLACEMENT.

WITHIN AUSTIN, THE SIZE AND INTERSECTIONALITY OF OUR BROADLY INCLUSIVE AUDIENCE SIMPLY WAS NOT A FACTOR IN THE DECISION MAKING PROCESS.

UM, WE WHOLEHEARTEDLY EMBRACED THE CITY'S LONG OVERDUE DECISION TO ADDRESS HISTORIC INEQUITIES IN FUNDING.

[00:05:01]

UM, AND WE'RE THRILLED TO SEE SO MANY UNDER UNDERSERVED ORGANIZATIONS FINALLY GET THE FINANCIAL SUPPORT THAT THEY DESERVE.

BUT A SOLELY FOCUSED APPROACH HAS PLACED IN JEOPARDY ESTABLISHED ORGANIZATIONS LIKE ZILKER THEATER PRODUCTIONS, AUSTIN SHAKESPEARE, AND OTHERS WHO FOCUS ON MAKING THE ARTS ACCESSIBLE TO EVERYONE.

THANK YOU SO MUCH.

WE APPRECIATE YOU COMING FOR PUBLIC COMMENT.

UH, NEXT UP WE HAVE LISTED ON, UH, OUR LIST HERE FOR PUBLIC COMMENT, ALEX ALFORD, AS WELL AS SHANAE WOODBRIDGE FROM AUSTIN SHAKESPEARE.

YOU DID THAT.

WELL, THANK YOU.

YEAH, OF COURSE.

, UH, BOTH WILL BE SPEAKING IN SUPPORT OF AGENDA ITEM NUMBER SEVEN, I'M ALEX ALFORD.

PERFECT.

NOW I'M ALEX ALFORD, THE, UH, MANAGING DIRECTOR OF AUSTIN SHAKESPEARE.

SINCE 1985, WE HAVE BEEN PRODUCING FREE SHAKESPEARE IN THE PARK.

UM, IT IS OUR MOST EXPENSIVE PRODUCTION WITH THE LEAST AMOUNT OF REVENUE RETURN.

SO WE'VE TRADITIONALLY USED CITY OF AUSTIN FUNDING TO UNDERWRITE THE COST OF THAT.

HOWEVER, UH, DUE TO THE CITY FUNDING CUTS WE'VE HAD TO MAKE SOME CHANGES IN THE PAST.

UM, IN 2022, THAT WAS OUR LAST FULL PRODUCTION.

WE DID 17 PERFORMANCES OF A MIDSUMMER NIGHT STREAM OVER FOUR WEEKS.

WELL, WE DIDN'T HAVE THE FUNDING IN 2023, SO WE DID ONE WEEK OF FOUR PERFORMANCES OF SOMETHING CALLED SHORT SHAKESPEARE, AND WE DID IT WITHOUT EQUITY ACTORS.

WE DID IT WITH VERY MINIMAL SETS AND COSTUMES.

UM, AND IT WAS A VERY DIFFERENT KIND OF EXPERIENCE FOR US, BUT NOT EXACTLY WHAT WE WOULD REALLY LIKE TO DO.

UM, WE COLLECT ZIP CODES AND WE'VE ALSO LIKED THE SUMMER MUSICAL.

IT'S ABOUT 25% OF OUR AUDIENCE COMES FROM OUTSIDE OF THE AUSTIN AREA, YOU KNOW, AND MANY OF THEM COME BECAUSE THERE'S THE POOL.

SO WE GET A LOT OF PEOPLE WHO JUST WALK UP BECAUSE THIS IS GOING ON.

AND THEN A LOT OF THEM SPEND THE DAY POOL PICNIC, WATCH THE SHOW.

UM, BUSES OF KIDS COME UP FROM THE VALLEY.

WE HAVE NATIONAL AND INTERNATIONAL TOURISTS.

SO I'LL JUST GIVE YOU SOME NUMBERS FOR MIDSUMMER.

IN 2022, WE HAD ABOUT 5,500 PEOPLE ATTEND.

780 CAME WITHIN A 50 MILE RADIUS.

302 CAME FROM WITHOUT THAT, YOU KNOW, IN, IN TEXAS 181 WERE NATIONAL AND 75 WERE INTERNATIONAL.

WHEN WE DID SHORT SHAKESPEARE IN 2023, WE HAD 729 PEOPLE COME.

115 WERE IN THE 50 MILE RADIUS.

22 WERE OUTSIDE THAT.

WE HAD 24 NATIONAL AND FOUR INTERNATIONAL.

THAT'S A HUGE DIFFERENCE, UH, IN ANY NUMBER OF WAYS.

WE DIDN'T REALLY GET TO ACCOMPLISH WHAT WE WANTED TO DO ARTISTICALLY, AND I DON'T THINK THAT WE REALLY FULFILLED OUR POTENTIAL FOR TOURISM, UH, BECAUSE A LOT OF THESE PEOPLE DO COME FROM OUT OF TOWN AND THEY STAY HERE.

SO, UM, I REALLY WANNA SPEAK IN SUPPORT OF THE RESOLUTION SEVEN.

THANK YOU.

THANK YOU.

FROM MY PERSPECTIVE AS NOT ONLY A BOARD MEMBER, BUT FOR, AS A VOLUNTEER FOR YEARS AND YEARS, IT IS, IT IS A PLEASURE TO SEE PEOPLE COME IN FROM NOT ONLY THE EXISTING AREA, BUT FROM OUTSIDE AND GO, OH MY GOD, THIS IS WONDERFUL.

THIS IS SO MUCH BETTER THAN DALLAS, SHAKESPEARE IN THE PARK, OR HOUSTON, SHAKESPEARE IN THE PARK.

THIS IS AS GOOD AS NEW YORK'S SHAKESPEARE IN THE PARK IN CENTRAL PARK.

BECAUSE NOT ONLY DO WE HAVE A BEAUTIFUL SITUATION, BUT NORMALLY WE HAVE A FABULOUS CAST WITH, WITH THE FULL PRODUCTIONS AND, AND A LONGER TIME AT ON ON THE HILL.

UM, YOU FIND THAT PEOPLE COME TO THE, COME TO THE HILLSIDE AND THINK, OH, IT'S GOING TO BE TOO HOT.

AND AS SOON AS THE SUN GOES DOWN BEHIND THE TREES, NOT EVEN ALL THE WAY DOWN, JUST BEHIND THE TREES, THE BREEZE COMES UP OVER THE, OVER THE, UM, OFF THE, THE POOL AND THEY'RE LIKE, OH MY GOD, I WANNA COME OUT HERE MORE OFTEN.

WE ARE NOT ONLY A DRAW TO THE, TO, TO AUSTIN, BUT AN ALSO A DRAW TO THE PARK.

AND IT'S NICE TO BE ABLE TO SEE ALL KINDS OF PEOPLE COME OUT BECAUSE, SORRY, AUSTIN HAS GOTTEN SO WHITE.

THAT'S ALL YOU SEE ANYMORE IF YOU'RE GOING TO DIFFERENT FESTIVALS.

SO IT'S NICE TO BE ABLE TO SEE ARMENIAN, HISPANIC, UM, CENTRAL AMERICAN PEOPLE, PEOPLE FROM ITALY COME TO OUR SHOWS AND ENJOY THEIR TIME IN AUSTIN, AND ONE WEEK WON'T

[00:10:01]

DO IT.

AND YOU CUT OUR FUNDING TO THE POINT WHERE WE CAN'T DO ANYTHING WITH Y'ALL.

AND IT'S REALLY SAD BECAUSE WE'VE BEEN DOING THIS FOR ALMOST 40 YEARS NOW, AND PEOPLE LOOK FORWARD TO IT.

THEY PLAN THEIR VACATIONS AROUND IT, SO.

GREAT.

THANK YOU SO MUCH FOR COMING.

UM, WE REALLY APPRECIATE PUBLIC COMMENTS.

UM, CHAIRS PRIVILEGE.

I DID PLAY KING OBERON IN MY SEVENTH GRADE PLAY, UH, IN MIDDLE SCHOOL.

THANK YOU SO MUCH FOR YOUR WORK.

UH, MOVING ON

[APPROVAL OF MINUTES]

TO AGENDA ITEM NUMBER ONE, UH, APPROVING THE MINUTES OF THE TOURISM COMMISSION BOARD REGULAR MEETING ON MARCH 13TH, 2024.

DO I HAVE A MOTION? SO MOVED BY COMMISSIONER CHA.

DO I HAVE A SECOND? SECOND.

SO SECONDED BY, UH, VICE CHAIR BAILEY.

UH, ANY DISCUSSION? SEEING NONE, I'D LIKE TO MOVE FORWARD WITH A VOTE.

THOSE IN FAVOR? AYE.

AYE.

AYE.

COMMISSIONER REY, I WASN'T HERE.

UH, COMMISSIONER REY ABSTAINS, UH, THE REST OF COMMISSIONERS VOTING IN THE AFFIRMATIVE.

MOVING ON TO AGENDA

[2. Staff briefing from Staff Liaison, Felicia Ojeda, regarding city clerk’s response to amount of recommendations per board, importance of Officer Elections, deadline for training requirements, and upcoming schedule changes for upcoming meetings. ]

ITEM NUMBER TWO, UH, STAFF BRIEFING, BRIEFING FROM STAFF LIAISON FELICIA OA.

HELLO.

HOPE YOU WERE ABLE TO ENJOY YESTERDAY'S FESTIVALS.

UM, WE WANT TO FIRST, UM, CONGRATULATE YOU FOR FINDING US TODAY OVER HERE AT THE BOYS AND COMMISSIONS ROOM.

UM, NEXT, NEXT MONTH, WE'LL BE BACK IN THE CHAMBERS ROOM.

JUST AS A REMINDER, UH, I'LL MAKE SURE TO PUT THAT ON THE EMAIL.

UM, ANOTHER REMINDER, MAY 10TH IS THE FINAL DAY FOR THE TRAINING THAT YOU NEED TO DO.

UM, IT IS IN YOUR BC ACCOUNT.

IF YOU NEED ME TO TRY TO EMAIL YOU OR FORWARD IT TO YOU, PLEASE LET ME KNOW.

I'LL DO THAT.

TODAY'S VERY IMPORTANT DAY.

WE ARE DOING ELECTIONS FOR OFFICE, SO WE NEED TO MAKE SURE THAT WE REACH THAT TODAY, UM, ABOVE ALL.

AND THEN ON THE, ON THE INFORMATION SHEET I GAVE YOU, THERE ARE THE ROLES AND DUTIES FOR THE CHAIR AND VICE CHAIR, UM, TO THINK ABOUT.

AND THEN, UM, ON THE BACKSIDE, I JUST KIND OF MENTIONED ALL THE DOCUMENTS THAT IS IN YOUR PACKET TODAY.

THANK YOU.

THANK YOU, MS. OJEDA.

[3. Presentation by Neil Maris, General Manager of the Hot Luck Festival regarding the collaboration with the community and restaurant industry and how they are impacting and creating initiatives for tourism. ]

MOVING ON TO AGENDA ITEM NUMBER THREE, PRESENTATION BY NEIL, UH, MORRIS, I BELIEVE IT'S HOW YOU PRONOUNCE IT.

UH, GENERAL MANAGER OF THE HOT LUCK FESTIVAL REGARDING THE COLLABORATION, UH, WITH THE COMMUNITY AND RESTAURANT INDUSTRY AND HOW THEY'RE IMPACTING AND CREATING INITIATIVES, UH, FOR ENHANCED TOURISM HERE IN IN AUSTIN.

TAKE IT AWAY.

GREAT.

GREAT.

YEAH.

GREAT.

UH, I'M NEIL.

UH, JUST A, UH, YES, CLARIFICATION.

YOU HAVE, UH, 10 MINUTES ABOUT, AND WE'LL HAVE FIVE MINUTES FOR QUESTIONS.

OKAY, COOL.

THANK YOU.

UH, I'M NEIL MARIS.

UH, I'M THE GENERAL MANAGER SLASH FESTIVAL DIRECTOR OF HALUK FOOD AND MUSIC.

UM, WE ARE A, JUST A LOCAL, UM, FOOD FESTIVAL.

UH, SO IT STARTED ABOUT SIX YEARS AGO, UM, AS KIND OF AARON FRANKLIN WANTED TO CREATE A FOOD FESTIVAL FOR CHEFS.

AND SO IT KIND OF HAS TURNED INTO JUST THE FOOD AND MUSIC, UH, FESTIVAL.

THAT'S, UH, A LOVE LETTER TO THE CITY OF AUSTIN.

UM, WE KIND OF TAKE A TWO-PRONG APPROACH TO IT.

ONE IS LIKE THE CUSTOMER FACING SIDE, AND THEN THE OTHER IS KIND OF LIKE THE INDUSTRY FOCUS PORTION OF THE EVENT.

UM, AGAIN, BECAUSE AARON WAS TRYING TO CREATE SOMETHING FOR CHEFS, UM, IT, WE TRY TO DO A LOT MORE FOR THE CHEFS THAN JUST KIND OF WHAT MAYBE YOU SEE, UM, ON THE SERVICE.

UH, AND THIS ALSO KIND OF TALKS TO THAT, BUT, UH, SO FOR OUR ATTENDEES, UM, MAJORITY OF THE PEOPLE ARE FROM TEXAS.

UM, BUT OUTSIDE OF THAT, UH, THE REST OF THE 30% IS EITHER FROM THE CITY OF NEW YORK, CHICAGO, OR LA.

UM, SO WE ARE HAVE SOME TRACTION OUTSIDE OF THE STATE, UM, WITH KIND OF THE BIGGER FOODIES.

UM, OUR, THE FESTIVAL FOR ATTENDEES IS, UH, DURING THE DAY THERE ARE, UH, FOOD EVENTS AT VARIOUS VENUES AROUND TOWN AS WELL AS AT, UH, AT RESTAURANTS.

AND THEN THAT TURNS INTO MUSIC AT NIGHT TO WHERE THERE WILL ACTIVATE INSIDE OF MUSIC VENUES IN TOWN LIKE MOHAWK OR HOTEL VEGAS OR THE CORAL SNAKE.

UM, AND YEAH, THAT'S BASICALLY IT.

SO THURSDAY THROUGH SUNDAY IS THE MAIN PIECE OF THE FESTIVAL FOR ATTENDEES.

UM, FOR CHEFS, I THINK THE, THE, THIS KIND OF SHOWS LIKE HOW ALL OF THE DIFFERENT PIECES AND PARTS THAT WE, UM,

[00:15:01]

WORK WITH AND WITHIN THE INDUSTRY.

IT'S KIND OF TONGUE IN CHEEK ON SOME OF THE STUFF LIKE 42 FRIARS, 59 PLANCHES.

BUT WE DO WORK WITH LIKE PFG, UM, WHO IS A DISTRIBUTOR IN TOWN FOR VAST MAJORITY OF OUR FOOD AS WELL AS THE DISPOSABLES.

AND THEN WITH LIKE, PREMIER EVENTS WHO SUPPLIES ALL OF OUR RENTALS.

UM, BUT I THINK LIKE THE, THE MAIN THING HERE IS THE, THAT KIND OF CENTER PIECE WHERE LIKE LAST YEAR WE HAD 14 JAMES BEARD AWARD WINNERS AT OUR FEST.

UM, I THINK THE, THE, WHAT WE KIND OF TRIED TO DO WITH HOT LUCK, UM, THAT MAY NOT BE MAYBE A LITTLE BIT DIFFERENT, UM, IS THAT WE WERE KIND OF TRYING TO BE LIKE A DISCOVERY FESTIVAL.

SO A LOT OF OUR CHEFS ARE AWARD-WINNING CHEFS, EITHER BY BON APPETIT OR JAMES BEARD.

UM, BUT THEY MAY NOT BE LIKE A HOUSEHOLD NAME.

SO THE IDEA IS KIND OF LIKE HOW WE HAD, WHEN WE WERE YOUNGER ABOUT LIKE SEEING, UH, A, A MUSIC FESTIVAL ANNOUNCEMENT AND TRYING TO FIGURE OUT LIKE WHO THE NEW BANDS WERE.

IT'S KIND OF THE SAME THING, LIKE TRYING TO GET EXPOSURE FOR PEOPLE THAT ARE LOCAL, BUT ALSO WE DO BRING CHEFS IN FROM, UH, OUTSIDE OF THE STATE AS WELL AS INTERNATIONALLY.

UM, THE, YEAH, I THINK THE ALSO OUTSIDE OF THAT, WHAT WE TRY TO DO IS TO HAVE CHEFS, UH, EVENTS FOR CHEFS SOLELY.

SO THE, ON LIKE THURSDAY NIGHT WE'LL HAVE A CHEF WELCOME PARTY THAT IS FOR INDUSTRY FOLKS AS WELL AS THE CHEFS, CHEFS THEMSELVES.

SO, UH, WE INVITE KIND OF LIKE OUR SPONSORS AS WELL TO TALK TO THE CHEF.

SO THERE'S NETWORKING HAPPENING AT THOSE EVENTS.

UM, AS WELL AS, UH, WE'LL DO CHEF SPECIFIC EVENTS LIKE, UM, UH, THERE IS, WE'RE DOING ON SATURDAY OF HALUK, UH, WE'RE, WE'RE WORKING WITH OUR BENEFACTOR SOUTHERN SMOKE FOUNDATION FOR A MENTAL HEALTH, UM, DISCUSSION PANEL THAT IS HAPPENING AT THE STATE THEATER, WHICH I'LL GO INTO MORE IN A BIT.

UM, BUT ALSO LIKE OUTSIDE OF JUST ACTUAL CHEFS, WE DO TRY TO WORK WITH CULINARY STUDENTS IN TOWN AS WELL AND TO PAIR THOSE CHEFS SO THAT THEY WORK HAND IN HAND WITH THEM AT THE EVENTS AND GET LIKE, ACTUAL EXPERIENCE.

AND WE DO MAKE SURE THAT THEY'RE NOT JUST LIKE TAKING OUT THE TRASH, THAT THEY'RE DOING ACTUAL THINGS WITH THE CHEFS.

UM, IN TERMS OF MEDIA, UH, WE DO HAVE A FAIRLY GOOD AMOUNT OF MEDIA THAT COMES FROM OUTSIDE OF THE STATE.

UM, OUR LOCAL KIND OF LIKE PARTNERS, OUR STATE PARTNERS.

UM, OUR MAIN ONE IS TEXAS MONTHLY.

UM, THEY'RE LIKE OUR, OUR PROPER, UH, MEDIA PARTNER, BUT WE ALSO WORK WITH TEXAS TRIBUNE, PBS SLASH KT, UH, CULTURE MAP, AUSTIN 365, THE CHRONICLE.

UM, AND WE ALSO THIS YEAR STARTED WORKING WITH CREAM, UM, MAGAZINE, WHICH IS AN OLD, UH, SEVENTIES, UH, MUSIC PERIODICAL THAT'S KIND OF COMING BACK.

SO WE'RE TRYING TO ALSO KIND OF EXPAND WHO WE'RE TALKING TO THERE.

UM, AND THEN OUTSIDE FOR PEOPLE OUTSIDE OF THE STATE, LIKE IN TERMS OF MEDIA, UH, WE WORK WITH ESQUIRE, FOOD AND WINE, NEW YORK TIMES, LA TIMES, UH, SOUTHERN LIVING BON APPETIT EATER.

I THINK WE'VE WORKED WITH THE TODAY SHOW IN THE PAST, AND WE'RE TRYING TO ALSO KIND OF GET MORE INTO, UH, THE VISUAL MEDIAS AS WELL.

UM, AND WHEN WE DO, LIKE, WE WORK WITH VISIT AUSTIN TO SOME EXTENT AND GIANT NOISES LIKE OUR PR FOLKS LOCALLY.

UM, BUT WHEN WE, WHEN WE ASK CHEFS OR CHEFS, WHEN WE ASK THE MEDIA TO COME IN FROM OUTTA STATE, WE, WE GIVE THEM HOTEL ROOMS AND FLIGHTS THAT ARE LONGER THAN JUST THE FEST DATES SO THAT THEY CAN ACTUALLY EXPERIENCE THE CITY AND TALK ABOUT THE CITY.

UM, 'CAUSE WE'RE NOT JUST TRYING TO HAVE THEM FOCUSED ON HOT LUCK, BUT ALSO AGAIN, LIKE TALK ABOUT THE CITY THAT WE'RE ALL PROUD OF.

UM, SO AGAIN, SOUTHERN SMOKE IS OUR BENEFACTOR.

UH, IT STARTED IN 2015 BY CHRIS SHEPHERD, WHO IS A CHEF IN HOUSTON.

UM, IT, IT FUNCTIONS VERY MUCH LIKE HAM AND SIMS DOES LOCALLY.

UM, THEY ARE ESSENTIALLY A SAFETY NET FOR INDUSTRY WORKERS.

UM, SO IF YOU BREAK YOUR HAND AND YOU CAN'T WORK, THEY WILL HELP OFFSET COSTS.

UM, THEY ALSO, DURING THE PANDEMIC STARTED MENTAL HEALTH SERVICES.

SO IF, IF YOU'RE STRUGGLING, UM, YOU CAN REACH OUT TO THEM AND THEY'LL PAIR YOU WITH SOMEONE TO TALK.

UM, AND THEY ALSO EXTEND OUTSIDE OF JUST THAT PERSON.

SO A LOT OF, I THINK IT'S LIKE 55% OF THE PEOPLE THAT THEY HELP, UH, ALSO ARE, HAVE AT LEAST ONE CHILD.

AND SO THE SERVICES THAT PROVIDE ALSO EXTEND TO THEIR KIDS AND HELP WITH.

SO THEY TRY TO COVER COSTS FOR DAYCARE OR MEDICAL COSTS TOO, FOR INDUSTRY WORKERS CHILDREN.

UM, THE, WHAT WE'RE DOING ON SATURDAY IS, AGAIN, IT'S AT THE, THE STATE THEATER.

IT'S SOLELY FOR INDUSTRY WORKERS IN THE CITY.

UM, BUT IT IS SO THAT PEOPLE CAN COME THE, THERE'S A PANEL, UH, THEY'LL BE DISCUSSING, UH, HOW TO KIND OF, TO PREPARE FOR A CRISIS, UH, FINANCIAL PLANNING THAT GOES INTO PREPARING FOR THAT CRISIS.

THEN ALSO JUST HOW

[00:20:01]

TO, UM, REACH OUT FOR HELP AND TO GET FREE MENTAL HEALTH SERVICES FOR SERVICE INDUSTRY WORKERS.

UM, AND THIS IS JUST KIND OF AN, A QUICK SCHEDULE OF EVENTS, SO WE KIND OF HAVE A BETTER UNDERSTANDING OF WHAT HOT LUCK IS.

UM, THURSDAY WE JUST HAVE THE, THE KICKOFF PARTY AT MOHAWK, UH, THAT IS SOLELY FOR OUR, LIKE WHOLE ENCHILADA OR VIP TICKET HOLDERS.

UM, IS THAT ONE'S FOCUS IS, IT'S ALL KIND OF LIKE LOCAL TACOS.

UM, SO IT'S, UH, I DON'T NEED TO GO SPECIFICS, BUT, UH, IT'S, IT IS, IT IS JUST AT THE MOHAWK.

IT'S A THREE HOUR EVENT THAT WILL THEN LEAD INTO, UH, A MUSIC PERFORMANCE.

UM, AND THEN ALSO THAT NIGHT WE DO HAVE THE INDUSTRY WELCOME PARTY.

UM, FRIDAY, UH, IS AT FAIR MARKET IN TOWN WE DO, IT'S THIS YEAR WE'RE CALLING IT SEPARATE CLUB, SO IT'S KIND OF SUPPOSED TO BE LIKE A, AN OLD, LIKE A THIRTIES, FORTIES LIKE STEAKHOUSE MIDWEST VIBE EVENT.

UM, AND THEN AGAIN, UH, MUSIC PROGRAMMING THAT NIGHT.

SATURDAY IS WHEN WE HAVE OUR BIG KIND OF MAIN EVENT OUT AT WILD ONION RANCH, WHICH IS JUST KIND OF IN SOUTH AUSTIN.

UM, IT'S ALL LIVE FIRE COOKING.

UM, IT'S WHERE A LOT OF CHEFS KIND OF DO EXPERIMENTAL STUFF THAT THEY MAY NOT HAVE A CHANCE TO DO, UM, AT THEIR RESTAURANT.

UH, THEN ALSO WE HAVE ON SATURDAY ALONE, I THINK WE HAVE FIVE DIFFERENT EVENTS THAT ARE, ARE JUST SPECIFIC TO CHEFS AND INDUSTRY FOLKS.

AND THEN SUNDAY IS JUST KIND OF OUR, OUR REP, UM, FOR THE DAY.

AND IT'S A BRUNCH OUT AT WILDLAND RANCH AND WE ALSO HAVE MUSIC THAT NIGHT.

UM, BUT THAT'S, YEAH, THAT'S KIND OF HOT LUCK IN A NUTSHELL.

UM, BUT YEAH, WELCOME TO TAKE ANY QUESTIONS.

WONDERFUL.

THANK YOU SO MUCH MR. MEEZ.

UM, I REALIZED I DIDN'T HAVE LUNCH AND IT'S LIKE THE WORST MEETING FOR TWO HOURS TO SIT THROUGH, BUT I'M VERY EXCITED ABOUT ALL THE GREAT WORK THAT'S HAPPENING.

AND, UH, WITH THAT, UH, I DID ACTUALLY WANNA FORMALLY SAY THAT THIS MONTH'S THEME HERE AT THE TOURISM COMMISSION IS ALL ABOUT CULINARY FOOD AND BEVERAGE HERE IN AUSTIN.

SO, UH, THIS IS A REAL OPPORTUNITY TO SEE HOW, UH, THE CULINARY, UH, SECTOR INTERFACES WITH TOURISM MORE BROADLY.

AND THANK YOU SO MUCH FOR PROVIDING THESE DETAILS ABOUT THE HOT LUCK FESTIVAL.

UH, WITH THAT, ARE THERE ANY PARTICULAR QUESTIONS, UH, FOR OUR SPEAKER TODAY? UH, COMMISSIONER CHOP? SO, UH, YOU MENTIONED MENTAL HEALTH SERVICES QUITE A BIT.

ARE THERE OTHER BENEFITS THROUGH SOME OF THESE PROGRAMS THAT ARE ALSO EXTENDED TO INDUSTRY RIGHT, AND CHEFS AS WELL AS THEIR DEPENDENTS, OR IS IT JUST MENTAL HEALTH? NO, SO SOMETIMES SMOKE WILL, THERE KIND OF TWO, TWO KEY COMPONENTS.

ONE IS THE MENTAL HEALTH, UM, ASPECT OF IT SO YOU CAN REACH OUT.

UH, THE OTHER IS KIND OF LIKE THE MONETARY SAFETY NET.

SO, UH, LIKE SAY IF YOU WERE A DISHWASHER AND YOU BROKE YOUR HAND AND YOU COULDN'T WORK FOR TWO WEEKS, UH, THEY WOULD HELP SUBSIDIZE YOUR TIME AWAY FROM, FROM WORKING.

UM, BUT THAT, THOSE ARE KIND OF LIKE THE TWO MAIN, UH, PARTS OF YEAH.

SELLING A SMOKE.

COMMISSIONER BAILEY, UM, EXCUSE ME, TWO QUESTIONS.

YEAH, THEY'RE, THEY'RE SEPARATE, BUT I'M JUST GONNA THROW 'EM BOTH AND YOU CAN ADDRESS 'EM BOTH.

THE FIRST ONE IS JUST MAYBE COMMENTING ON HOW YOU MIGHT WORK WITH ANY HOTEL PARTNERS OR YEAH.

HOW THAT OPERATES WITHIN THE SCOPE OF OPERATING THE FESTIVAL.

SECOND QUESTION IS MORE ABOUT, SINCE YOU'VE BEEN ON THE GROUND FOR A BIT, UH, SOMETHING ABOUT REPEAT CUSTOMERS OR SOMETHING YOU'RE TRACKING IF PEOPLE COME BACK.

SO YOU KNOW, THAT POTENTIALLY THAT THIS IS CAUSING PEOPLE TO COME BACK AND, AND, AND REPEAT AND PARTICIPATE.

AND THAT COULD BE ON THE CHEF LEVEL AND IT CAN ALSO BE WITHIN THE, UH, JUST GENERAL FAN, YOU KNOW, TICKET HOLDER FOR SURE.

SO, UH, WE DO WORK WITH, UH, A FAIRLY EXTENSIVE LIST OF HOTELS IN TOWN.

I, OUR, OUR PREMIER PARTNER IS THE FAIRMONT.

UM, UH, THEY'RE, THEY'RE JUST LIKE, THAT'S ALSO WHERE LIKE ALL THE CHEFS PREP.

SO LIKE A LOT OF LIKE MAJORITY OF OUR CHEFS TIME WHEN THEY'RE WORKING IS SPENT AT THE FAIRMONT.

UM, WE ALSO WORK WITH LIKE, UH, SOUTH CONGRESS HOTEL, THE MORNE, UH, THE DRISCOLL'S NEW FOR US THIS YEAR.

WE HAVE A PARTNERSHIP WITH THEM, UH, ALL OF THE BUNKHOUSE PROPERTIES, UH, EAST AUSTIN HOTEL AND THE COLTON HOUSE.

I THINK THOSE ARE THE EXTENT OF, OF WHO WE'RE WORKING WITH.

UH, AND AGAIN, WE, WE PUT CHEFS IN ACROSS ALL THOSE HOTELS.

WE, WE PUSH PEOPLE.

THE THING THAT WE'VE BEEN TRYING TO WORK OUT THIS YEAR, UM, IT'S KIND OF DIFFICULT IS JUST LIKE HOW WE CAN CREATE A PACKAGE SO THAT WE CAN JUST PUT LIKE FOUR X AMOUNT OF DOLLARS YOU CAN COME, UM, UH, STAY HERE, GO TO THESE EVENTS.

UM, SO YEAH, WE, WE DO WORK WITH A TON OF, UH, PARTNERS, UH, HOTEL PARTNERS.

UM, AND THEN THE SECOND QUESTION WAS, PEOPLE COMING BACK, I DON'T HAVE EXACT NUMBERS, BUT I WILL SAY, LIKE, I ALSO USED TO DO, UH, A MUSIC FESTIVAL IN TOWN CALLED FUN, FUN, FUN FEST.

UM, I STILL TO THIS DAY GET COMMENTS ABOUT LIKE, HOW GREAT THAT WAS FOR LIKE A CERTAIN,

[00:25:01]

UH, JUST FOR PEOPLE IN GENERAL AND LIKE THAT WILL HAPPEN, NA, NATIONWIDE, HOUCKS THE ONLY OTHER EVENT THAT I'VE HAD A SIMILAR SENSE OF THE SAME THING HAPPENING, UM, LIKE WE CAN, LIKE I'VE BEEN, YOU KNOW, JUST IN DIFFERENT STATES WORKING ON DIFFERENT EVENTS AND LIKE SOMEONE MENTIONS LIKE HOW MUCH THEY LOVE HOT LOOKING INTO THEIR FAVORITE FOOD FESTIVAL.

UM, SO I KNOW LIKE CHEF WISE, WE GET A TON OF PEOPLE THAT COME BACK EVEN THIS YEAR.

LIKE WE HAVE EXTENDED INVITES TO PEOPLE.

AND THIS KIND OF GOES BACK TO LIKE US TRYING TO LIKE CHEF FORWARD TRYING TO BECOME LIKE A HUB FOR THE INDUSTRY.

LIKE WE'VE INVITED CHEFS TO COME AND JUST HANG OUT THIS YEAR.

UM, AND LIKE PEOPLE ARE TAKING US UP ON THAT.

SO LIKE, WE DO WORK WITH A BUNCH OF THE SAME FOLKS, BUT LIKE WE'RE, WE'RE NOW TO A POINT TO WHERE THE PEOPLE THAT HAVE BEEN HERE A BUNCH OF TIMES I'VE HAVE BEEN AT THE FESTIVAL ARE WORKING ARE, WE'RE HOPING JUST TO GET THEM TO COME BACK AND HANG OUT AND PEOPLE ARE ENJOYING IT.

COMMISSIONER REALLY CONTINUE, I WAS JUST GONNA FOLLOW FOLLOW UP AND, AND FOLLOW UP.

SO MY, WHAT I TAKE AWAY FROM THAT IS THAT, YOU KNOW, THESE CHEFS ARE CULTURAL INFLUENCERS IN THEIR COMMUNITIES.

THEY COME HERE SO THAT WE CAN EXPERIENCE THEM, BUT THEY TAKE THE MESSAGE OF WHAT THEY'RE EXPERIENCING HERE BACK AND THAT THAT BECOMES A CYCLICAL EFFECT THAT, THAT GETS PEOPLE COMING BACK.

AND, YOU KNOW, THE FOLLOW UP QUESTION I WAS GONNA HAVE, 'CAUSE I HOW MA WHEN YOU LOOK AT AN AVERAGE TICKET BUYER, AND I'M NOT ASKING YOU TO BREAK IT OUT FROM OUTTA MARKET, BUT HOW, HOW MANY DAYS WOULD YOU SAY THEY PARTIC WHAT, WHAT'S THE AVERAGE, ARE THEY IN FOR ONE EVENT, TWO DAYS, THREE DAYS? BECAUSE WE LOOK AT THAT THROUGH TOURISM LENS IN A DIFFERENT WAY.

LIKE THEY'RE STAYING IN TOWN, YOU KNOW, NOT ONE NIGHT OR ONE DAY EVENT, BUT THEY'RE HERE FOR TWO NIGHTS, THREE NIGHTS, THAT KIND OF THING.

I THINK SO THE VAST MAJORITY OF PEOPLE ARE HERE FOR THE ENTIRE WEEKEND.

UM, I THINK SIMILARLY TO WHERE LIKE OUR, THE NUMBERS THAT PEOPLE ARE COMING JUST TO ATTEND FROM A A TICKETING STANDPOINT IS ALMOST DOUBLED BY THE PEOPLE THAT WE HAVE COMING FROM AN INDUSTRY STANDPOINT.

WHETHER THAT'S LIKE SPONSORS OR JUST PEOPLE LIKE WANT TO CONVERSE WITH DIFFERENT CHEFS.

SO I THINK IT'S KIND OF HARD TO SAY, BUT LIKE IT'S THE VAST MAJORITY OF PEOPLE HERE ARE FOR THE ENTIRE WEEK.

AND SO FOUR DAYS IF NOT LONGER.

COMMISSIONER PEN, THANKS FOR COMING OUT TODAY AND, UH, SPEAKING WITH US.

I'M EMBARRASSED TO SAY I DIDN'T KNOW ABOUT THIS EVENT UNTIL YOUR PRESENTATION, BUT NOW I'M EXCITED ABOUT IT AND, UM, I'D LOVE TO ATTEND.

UM, I HAD A QUESTION SIMILAR TO, UM, COMMISSIONER BAILEY.

I WAS WONDERING THAT 12,000 ENTERTAINED, THOSE ARE TICKETED FOLKS, NOT THE CHEFS, CORRECT? CORRECT.

SO THAT'S, THAT'S ACROSS ALL EVENTS.

THAT'S AWESOME BECAUSE ADDITIONALLY YOU HAVE ANOTHER LIKE THREE TO 6,000 OR CHEFS THAT ARE HERE WORKING AND THEY COME FROM OUTSIDE OF THE AREA.

CORRECT.

YOU'D SAY MAJORITY OF THE CHEFS ARE COMING FROM OUTSIDE? UH, IT'S PROB THE, THE, THE CHEFS THAT ARE COOKING, IT'S PROBABLY 50 50.

OKAY.

UM, BUT YEAH, ATTENDING FOR SURE.

UH, AND ALSO, I DIDN'T MENTION THIS BEFORE, BUT LIKE THE OTHER THING THAT WE'RE DOING NOW TOO IS TRYING TO FIND DIFFERENT PRICE POINTS FOR JUST DIFFERENT EVENTS.

SO LIKE THIS YEAR WE'RE DOING A POPUP, UH, AT UPTOWN SPORTS WITH THE OUT OF TOWN CHEF.

UM, AND SO THAT'S TRYING TO GET PEOPLE TO EXPERIENCE HOT LUCK, BUT NOT HAVING TO BUY A FULL TICKET AND JUST BEING ABLE TO GO AND LIKE, HAVE BASICALLY A MEAL AND KIND OF STILL EXPERIENCE THE, THE FESTIVAL.

OKAY, GREAT.

I WAS JUST GONNA ASK, SO THE WAY YOU'RE TICKETING WORKS, YOU COULD BUY LIKE A ONE EVENT ONE DAY OR A MULTI-DAY, CORRECT.

YOU HAVE DIFFERENT OPTIONS.

YEAH, EITHER LIKE THE FOOD EVENTS, YOU CAN EITHER GET ONE FULL PACKAGE THAT'S THE ENTIRE EVENT, UM, OR YOU CAN BUY PER EVENT AND THEN ALSO LIKE THE MUSIC SHOWS BY THEMSELVES.

SO LIKE EVERYTHING IS KIND OF ALL APART.

OKAY.

THAT'S GREAT.

THANK YOU.

NO PROBLEM.

LET'S CALL IT WHAT IT IS.

IT'S THE WHOLE ENCHILADA CORRECT.

.

EXACTLY.

THAT'S THE ALL IN ALL EVERYTHING TICKET.

YEAH, THAT'S, THAT'S RIGHT.

A A VERY FITTING PUN.

COMMISSIONER BAILEY , ANY OTHER COMMENTS, QUESTIONS FROM COMMISSIONERS? I HAVE ONE MORE QUESTION.

UH, COMMISSIONER CHAPEL.

SO ARE YOU MOSTLY MANAGING THIS AND CONTRACTING WITH THE HOTELS THEMSELVES? AND YOU HAVEN'T, HAVE YOU UTILIZED LIKE THE RESOURCES THAT VISIT AUSTIN OR TOM NUN AND ANY OF THOSE CREWS? UH, SO TO HELP RIGHT.

MOST OF THE HOTELS, UM, FOR CHEFS ARE JUST ONE-ON-ONE, IT'S KIND OF A MIX.

SO LIKE THE HOTELS FOR CHEFS ARE PRETTY MUCH JUST ONE-ON-ONE LIKE US REACHING OUT AND THEN MAKE CREATING SOME SORT OF DEAL WITH THEM.

RIGHT.

THE, WE DO WORK WITH VISIT AUSTIN FOR A SELECT FEW OF THE NATIONAL MEDIA, UM, TO COME IN TO WHERE THEY WILL HELP COVER COSTS.

UM, THAT'S, YOU KNOW, LIKE ABOUT FIVE MAYBE PER YEAR.

OKAY.

RIGHT.

NO, AND, AND I MISS THE FUN, FUN, FUN FEST.

IT WAS AMAZING.

.

THANK YOU.

THANK YOU COMMISSIONER CHAPPEL.

SEEING NO ADDITIONAL QUESTIONS OR COMMENTS.

THANK YOU SO MUCH, UH, MR. MAYORS FOR COMING THIS AFTERNOON.

WE REALLY APPRECIATE IT.

AND, UH, YOUR PRESENTATION WILL BE UPLOADED TO OUR WEBSITE.

SOME MORE FOLKS WILL HEAR ABOUT THE HOT LUCK FESTIVAL COMING.

THANK YOU TO AUSTIN.

THIS, UH, MAY 23RD TO 26TH.

THANK YOU.

THANK YOU SO MUCH.

THANK YOU.

[00:30:01]

NEXT UP WE'RE MOVING ON TO, UH, AGENDA ITEM NUMBER

[4. Presentation by Katie Dorflinger, Brand Partnerships and Festival Producer, of C3 Presents regarding the Austin Food & Wine Festival and how this event engages with practitioners in the culinary industry of Austin creating tourism impact and initiatives. ]

FOUR, A PRESENTATION BY KATIE DOLINGER, UH, BRAND PARTNERSHIPS AND FESTIVAL PRODUCER OF C3 PRESENTS REGARDING THE AUSTIN FOOD AND WINE FESTIVAL AND HOW THIS EVENT ENGAGES, UH, WITH PRACTITIONERS IN THE CULINARY INDUSTRY OF AUSTIN, CREATING TOURISM IMPACT, UM, RIGHT HERE IN THE CITY.

WE LOVE MS. DORF FLINGER.

HI, WELCOME.

I'M KATIE DOLINGER FROM C3 PRESENTS.

I'M THE, UH, FESTIVAL PRODUCER FOR AUSTIN FOOD WINE.

THANK YOU SO MUCH FOR THE OPPORTUNITY TO GET THE, UH, CHANCE TO JUST TALK THROUGH THE FESTIVAL AND WHAT IT MEANS FOR THE CITY OF AUSTIN AND, UM, UH, OUR FANS THAT COME YEAR OVER YEAR.

SO, UM, I'LL JUST START ROLLING THROUGH.

WE'RE COMING BACK, UH, FOR THE 13TH YEAR THIS NOVEMBER.

UM, IF, IF YOU REMEMBER THE, UM, THE HILL, TEXAS HILL COUNTRY FOOD AND WINE FESTIVAL IS REALLY HOW IT STARTED, UM, OUT IN THE HILL COUNTRY.

AND, UM, CHARLIE JONES STARTED WORKING WITH THE, THE GROUP THERE AND BROUGHT IT, UH, INTO AUSTIN AND IT IS WHAT IT IS TODAY OUT AT, UH, AUDITORIUM SHORES.

SO, UM, A LONG HISTORY THERE.

IT'S BEEN REALLY GREAT.

OUR, UH, A BENEFICIARY IS THE TEXAS FOOD AND WINE ALLIANCE, AND WHAT THE ALLIANCE DOES IS THEY OFFER, UH, GRANTS TO THE CULINARY INDUSTRY, UH, HERE IN AUSTIN AND HAVE BEEN RESPONSIBLE FOR JUST REALLY, UH, INNOVATIVE CULINARY PRODUCTS THAT HAVE COME TO THE MARKET, UM, OFFERS, UH, GRANTS TO FARMS, UH, AND THINGS OF THAT NATURE.

SO I'M SUPER, YOU KNOW, PLEASED TO WORK WITH THEM.

THEY, THEY, THEY PUT A LOT OF, UH, OTHER GREAT EVENTS ON IN AUSTIN, BUT AUSTIN FOOD AND WINE IS, IS KIND OF THEIR MONEY MAKER.

SO WE'RE HAPPY TO KEEP GOING AND TO KEEP THE, THE TEXAS FOOD AND WINE ALLIANCE GOING.

UM, THIS IS A, I'LL JUST JUMP RIGHT IN.

I'M JUST GONNA, UH, GO THROUGH, YOU KNOW, SOME TALENT THAT WE BRING INTO AUSTIN.

UH, THIS IS LAST YEAR'S, UM, YOU KNOW, GETTING THROUGH 2020 WAS ROUGH AND, UH, REALLY KIND OF WAS A RESET FOR US TO, UH, AND REALLY SINCE THE, THE, THE BEGINNING OF 13 YEARS AGO, AUSTIN AS A CITY CHANGED SO MUCH IN THE CULINARY INDUSTRY.

SO WE REALLY HAD TO, WE, WE WENT FROM BRINGING IN HUGE KIND OF NAMES IN THE FOOD NETWORK SCENE, AND THAT WAS A REALLY BIG THING FOR THAT HEYDAY.

AND THEN, YOU KNOW, WE KIND OF STARTED LOOKING AROUND, ESPECIALLY TRYING TO UPLIFT OUR, OUR, UH, YOU KNOW, OUR CHEFS HERE IN AUSTIN AND WE HAVE WORLD CLASS TALENT HERE.

UH, SO WE DIDN'T OBVIOUSLY HAVE TO LOOK FAR.

IT'S, IT'S INCREDIBLE.

IT'S CHANGED SO MUCH OVER THE, YOU KNOW, OVER THE LAST DECADE.

SO SUPER EXCITED TO GET TO, UH, WORK WITH AUSTIN LOCAL CHEFS.

WE REALLY PUT A LOT OF EMPHASIS IN THAT AND FINDING THOSE, UH, THAT TALENT HERE, UH, THAT ARE INTERESTED IN COMING OUT TO THE FESTIVAL AND BROADENING THEIR NAME ACROSS THE COUNTRY.

AND WE STILL OBVIOUSLY BRING IN, UH, NATIONAL CHEFS AS WELL THAT, YOU KNOW, COME IN FROM NEW YORK, CHICAGO, LA UM, AND THAT, YOU KNOW, WE TRY TO PAIR THEM UP WITH CHEFS HERE, UH, SO THEY CAN KIND OF WORK AND COLLAB AND WE REALLY FIND THAT THAT'S A BIG REASON WHY THEY WANNA BE INVOLVED IN THE FESTIVAL.

SO YOU'LL SEE A LOT OF NAMES FROM LOCAL, UM, FROM LOCAL RESTAURANTS AND, UH, NATIONALS AS WELL.

SO, UH, WE'RE TWO DAYS, UM, WE'RE 6,000 FANS OVER THE COURSE OF THE WEEKEND AND WE HAVE ALL SORTS OF PROGRAMMING, WHICH I'LL BREAK OUT HERE IN A MINUTE.

UM, BUT YEAH, I MEAN, THE BEAUTIFUL BACKDROP OF THE CITY OF AUSTIN, WE GET TO, YOU KNOW, IT'S SUCH AN ICONIC, UH, PARK THAT WE GET TO BE IN.

SO WE'RE, WE'RE SUPER HAPPY WITH OUR RELATIONSHIP WITH PART AND THANKFUL FOR THAT.

UM, UM, I'LL GO IN A LITTLE BIT TO THE DEMOGRAPHICS HERE.

WE'RE SO, WE'RE SO HEAVY FEMALES.

IT IS, IT'S LIKE PARTY TIME, WINE TIME, AND ALSO FOOD AND WINE.

UM, AND SO, YOU KNOW, THEY'RE REALLY THE DECISION MAKERS OF BUYING THE TICKET, COMING OUT, BEING, YOU KNOW, BRINGING A GROUP OF GIRLS YOU DON'T REALLY NOTICE.

IT'S ALSO, THIS IS A LITTLE BIT BASED OFF OF A, A POST ACTION FESTIVAL SURVEY.

AND SO THE, THE FEMALES ALSO WANNA WEIGH IN AND, AND, AND RIGHTFULLY SO, WE MAKE A LOT OF DECISIONS BASED ON THAT SURVEY.

UM, SO WE DO, I, IT'S NOT LIKE IT'S LIKE FEMALE FEST DOWN THERE.

WE DO SEE A LOT OF, UH, MEN TOO THAT COME OUT, UH, AND WE'RE TRYING TO UP OUR BEER AND WHISKEY OFFERINGS TO ENTICE THEM EVEN MORE.

UM, BUT YEAH, SO IT'S, IT'S A PRETTY, IT'S SKEWED PRETTY WIDELY THERE.

UM, OUR HOUSEHOLD INCOME IS PRETTY HIGH.

UM, OUR, OUR TICKET RUNS FOR ANYWHERE FROM TWO 50 TO SEVEN 50.

SO, UH, YOU KNOW, IT'S, IT'S SOMEONE THAT HAS MORE DISCRETIONARY INCOME, UH, MORE OF THAT ENTERTAINMENT BUDGET TO, UH, TO DIP INTO.

AND, UH, WE PULL, YOU KNOW, FROM DIFFERENT MARKETS, WHICH WILL BE, UH, ON THIS NEXT PAGE.

BUT, UM, OBVIOUSLY IT'S ALL OVER THE MAP ON AGES, HONESTLY.

I SEE EVERYBODY OUT THERE THAT, YOU KNOW, WANTS TO COME OUT AND WATCHES, UM, YOU KNOW, CERTAIN FOOD SHOWS AND THEY WANNA SEE THEIR FAVORITE CHEFS TO PEOPLE THAT JUST WANNA DISCOVER.

SO, UM, IT'S REALLY ALL OVER THE MAP AS FAR AS AGE GOES, OBVIOUSLY 21 AND UP.

UM, THIS IS A LITTLE BIT OF THE DIGITAL DATA.

THIS IS JUST OUR REACH.

WE LIKE TO SHARE THIS WITH BRANDS, WITH CHEFS THAT ARE, YOU KNOW, HOPING TO, UH, YOU KNOW, BE INVOLVED IN THE FESTIVAL AND KIND OF SHOWCASE THIS IS WHAT AUSTIN CAN, YOU KNOW, COME TO AUSTIN.

THIS IS A GREAT CITY AND THIS IS WHAT, HOW WE CAN BACK YOU UP ON THE MARKETING SIDE.

UH, SO WE HAVE A NICE DIGITAL REACH THERE.

UM, REALLY BACK TO, I THINK, YOU KNOW, WHAT'S INTERESTING FOR YOU GUYS IS, YOU KNOW, HOW MANY PEOPLE ARE WE BRINGING IN FROM, YOU KNOW, OUT OF, OUT OF THE STATE? WE, WE HAVE A VERY SIMILAR OVERLAP OF JUST KIND OF METRO AREAS.

UM, ILLINOIS, IOWA, CALIFORNIA, UM,

[00:35:01]

NEW YORK DIDN'T MAKE THIS, BUT I KNOW I'VE SEEN IT ON THE LIST.

UM, AND PEOPLE REALLY DO CREATE A WHOLE WEEKEND OF COMING OUT TO THE FESTIVAL.

SO THEY'LL COME OUT ON FRIDAY AND THEN HEAD OUT ON MONDAY.

UM, SO THEY'RE, SO THEY'RE HERE OVER THE WHOLE COURSE OF THE WEEKEND.

UM, AND YET IT'S PROBABLY ABOUT 25% AND WE'RE LOOKING TO KEEP GROWING THAT.

AND SO WE'RE GOING TO DO THAT BY, IT'S A DELICATE BALANCE WHERE WE'RE KIND OF GOING BACK TO TALENT AND WHO WE'RE BOOKING AND HOW WE LOOK AT THAT.

WE WANT A GOOD MIX OF AUSTIN CHEFS 'CAUSE WE WANT THEM TO COME IN AND EXPERIENCE AUSTIN, RIGHT? IT'S KIND OF A ONE STOP SHOP FOR GETTING ALL OF THAT CULINARY EXPERIENCE, BUT WE ALSO WANNA CREATE A DRIVE SO THEY FEEL LIKE THEY CAN GET CHICAGO IN THERE, THEY CAN GET ATLANTA IN THERE, AND YOU HAVE SOME OTHER CULINARY HOTSPOTS.

UM, SO YEAH, SO WE HAVE A, UM, WHILE WE'RE ON THE MARKET SPREAD, I'LL TALK A LITTLE BIT ABOUT WHAT, HOW WE, HOW YOU BOOK A HOTEL.

WE DO HAVE A DIRECT LINK THROUGH OUR WEBSITE.

SO IF YOU GO ON TO THE WEBSITE, THERE IS A BANNER THAT SAYS, WOULD YOU LIKE TO BOOK A HOTEL? SO WE'RE TRYING TO HELP FACILITATE THAT FOR THEM AND MAKE THAT KIND OF A ONE-STOP SHOPPING EXPERIENCE ALSO OF BUYING YOUR TICKET ONLINE, BOOKING YOUR HOTEL ONLINE.

WE WORK WITH, UM, QUINT ROOMS ON MOST OF OUR, UM, HOTEL BOOKINGS.

AND SO THAT COMPANY HELPS US FACILITATE THOSE RELATIONSHIPS AND GETS GREAT RATES.

UH, IT'S A SIM A SIMILAR MECHANISM AS ACL FESTIVAL.

UM, SO YEAH, THAT'S, YOU KNOW, THAT'S A BIT ON HOW WE KIND OF LIKE TO, YOU KNOW, HELP AT LEAST CREATE THAT.

YOU'RE COMING IN, YOU'RE BUYING THE TICKET, WE'RE GONNA HELP FACILITATE ALL THAT FOR YOU.

AND THEN WE'RE TAKING CARE OF ALL OF YOUR ENTERTAINMENT OVER THE COURSE OF THE WEEKEND.

SO I CAN KIND OF GIVE YOU A LITTLE MORE OF WHAT, WHAT DO YOU DO WHEN YOU GET ONSITE AT AUSTIN? FOOD AND WINE? OBVIOUSLY THERE'S A LOT TO, TO LOOK, UH, YOU KNOW, A LOT TO TASTE, A LOT TO TRY.

UM, WE HAVE OUR LARGEST KIND OF CENTRAL TENT ARE CALLED THE GRAND, UH, GRAND TASTE TENTS.

AND IT'S FULL OF WHERE YOU'RE GONNA FIND MOST OF YOUR, UM, LOCAL RESTAURANTS.

THAT'S WHERE YOU'RE GONNA TRY EVERYTHING FROM, UH, LOCALLY MADE BUTTER TO CERTAIN RESTAURANTS THAT ARE HERE.

THAT'S WHERE YOU'LL FIND A LOT OF OUR WINES AND OUR WINE TENTS.

SO THAT'S KIND OF THE CENTRAL PART OF THE, UM, OF THE FESTIVAL.

EVERYTHING HAPPENS ON, ON THIS SATURDAY DOWN AT AUDITORIUM SHORES.

AND SO, UM, WE HAVE, UH, ALSO DEMOS AND SEMINARS THAT ARE, UH, YOU KNOW, EITHER WINE OR SPIRIT BASE.

SOMETIMES WE HAVE BEER, UM, BREWERS COME IN, BUT THEY, UM, THIS IS SUCH AN INCREDIBLE EXPERIENCE.

IF YOU COME TO THE FESTIVAL, WHICH YOU SHOULD, IT IS, UH, YOU, YOU KNOW, YOU, YOU HAVE A PLATE IN FRONT OF YOU AND SEVERAL POS IN FRONT OF YOU AND YOU REALLY GET TO HEAR FROM THE EXPERT ON WHO YOU KNOW.

IT'S EITHER SOMEONE THAT'S MADE IT OR, UH, YOU KNOW, THEY'RE A BRAND REPRESENTATIVE THAT IS TALKING ABOUT KIND OF THE HISTORY OF IT, HOW TO TASTE IT, HOW TO PAIR IT WITH FOOD.

SO THERE'S A LOT OF EDUCATION HERE.

UH, THE WINE TENTS ARE SOME OF OUR MOST POPULAR, UM, ACTIVITIES.

WE ALSO HAVE THE CHEF DEMO TENT, WHICH IS, UM, MORE OF JUST KIND OF WATCHING AND OBSERVING AND THEY TEACH YOU TIPS AND TRICKS ON HOW TO MAKE CERTAIN FOODS.

SO THERE IS A, JUST A BIG KIND OF EDUCATIONAL PIECE.

UM, IT'S REALLY FUN TO LISTEN TO THE STORIES ABOUT THE CHEF AND HOW THEY GOT THEIR START AND THEY'LL CHAT AND, YOU KNOW, MAKE THE FOOD AND IT'S, UH, IT'S A GOOD TIME.

THE FIRE PIT IS A BIG, UM, KIND OF DRAW FOR THE FESTIVAL AS WELL.

IT'S ON THE SOUTH SIDE OF THE PARK AND IT IS, IT'S WILD.

YOU HAVE ALL SORTS OF GIRLS SET UP CUSTOM TO, DEPENDING ON WHICH CHEFS COMING IN TO DO IT.

WE'LL HAVE, UM, YOU KNOW, A GROUP OF CHEFS THAT KIND OF WANNA GET TOGETHER AND DO IT ALL TOGETHER.

SO THEY'LL, THEY'RE OUT THERE FIRST THING IN THE MORNING, DAYLIGHT TO LIGHT THEIR FIRES TO GET THINGS GOING.

AND, UM, IT'S SUPER HARD WORK 'CAUSE IT GETS HOT AND, BUT IT'S SUPER FUN.

UH, THEY HAVE, IT'S KIND OF LIKE THEY JUST GET TO TAILGATE ALL DAY .

SO, UM, YEAH, THEY, THEY, THEY GET TO JUST, UM, COOK, YOU KNOW, ANY SORT OF PROTEINS OUT THERE.

THEY DO A TON OF VEGETABLES AND THEY HAVE ALL OF THESE DIFFERENT APPARATUS TO GET TO COOK THIS, WHICH IS SUPER COOL TO WATCH.

UM, AND THEN PEOPLE GET TO WALK UP AND ASK HOW, WHAT THE GRILLING TECHNIQUES ARE LIKE, AND THEN TO GET TO TRY THE FOOD.

SO YOU WALK AWAY WITH FOOD, UM, YOU ARE TRYING FOOD, REALLY FOOD AND DRINK AT EVERY, AT EVERY TURN, AND IT'S ALL INCLUSIVE IN THE TICKET.

I JUST WANNA POINT OUT, SO YOU'RE NEVER OPENING YOUR WALLET UNLESS YOU'RE PURCHASING MERCH.

UH, HANDS-ON GRILLING IS KIND OF ONE OUR, UH, OF OUR KIND OF, UM, YOU KNOW, YOU KNOW, BIG PIECES OF THE FESTIVAL THAT'S NOT A LOT OF OTHER PEOPLE DO.

SO IT IS, UH, WITH CHEF TIM LOVE WHO'S OUT OF FORT WORTH, HE COMES IN AND BUILDS OUT A, UM, A KIND OF A HUGE AREA.

YOU EACH GET YOUR OWN WEBER GRILL, SO IT'S SETTING UP 200 GRILLS, UM, AND LIGHTING 'EM ALL AT THE SAME TIME.

IT'S QUITE A FEAT TO GET IT JUST GOING JUST RIGHT.

AND, UM, AND EVERYBODY GETS TO FOLLOW ALONG.

HE'S UP THERE ON THE STAGE, HE'S TELLING YOU HOW TO COOK A STEAK OR WHATEVER, PROTEIN HE'S DECIDED FISH SOMETIMES.

UM, AND THEN, UH, HE, UH, TAKES YOU THROUGH THE WHOLE PROCESS FROM START TO FINISH AND THEN YOU SIT AND GET TO ENJOY IT AND EAT.

SO, UM, IT'S A SUPER FUN EVENT AND IT KICKS OFF NOW WE'VE MOVED IT TO THE MORNING BEFORE, SO YOU STARTED ABOUT 11 AND THEN YOU CAN ROLL OVER TO THE FESTIVAL AFTER YOU'RE DONE.

UM, IN TEXAS IS OUR SATURDAY NIGHT EVENT.

UM, THIS IS A LITTLE BIT OF A PIVOT.

WE, WE USED TO DO TACOS AND SO IT WAS KIND OF A TACO COMPETITION, SUPER FUN.

WE JUST THOUGHT IT WAS TIME TO CHANGE IT AND HAVE SOMETHING A LITTLE BIT NEWER.

[00:40:01]

SO THIS LAST YEAR WE CAME OUT WITH MAID IN TEXAS AND IT IS, UH, REALLY ALL ABOUT, UH, THE CHEF'S INTERPRETATION OF THE HISTORY OF TEXAS AND THE CULINARY HISTORY OF TEXAS, WHICH IS KIND OF FUN TO SEE EVERYBODY'S DIFFERENT, UM, YOU KNOW, IDEA OF, OF WHAT THAT IS.

UM, THESE ARE JUST SOME KIND OF PICTURES OF WHAT GOES ON JUST TO GIVE YOU A BETTER VISUAL OF, UM, OF WHAT YOU KNOW OF THE FESTIVAL.

UM, WE HAVE A TON OF AMAZING SPONSORS.

UM, YOU KNOW, AND I, I'LL KIND OF GET INTO SHARED GOALS HERE IN A MINUTE OF KIND OF WHAT WE DO AND WHAT YOU GUYS DO.

UM, BUT JUST REALLY BIG BRANDS THAT, THAT I THINK REALLY NEED TO HAVE A PIECE OF AUSTIN AND BE A PART OF AUSTIN.

I THINK THAT'S A PART OF, UH, KIND OF WHERE WE HAVE SOME OVERLAP OF HAVING BRANDS THAT COME IN LIKE A DELTA OR YOU KNOW, LIKE SOME OF THESE LARGER COMPANIES THAT MIGHT BE LOOKING FOR, UM, EVENTS CAN'T HAPPEN IN AUSTIN WITHOUT SPONSORS, RIGHT? IT'S JUST PART OF IT.

AND SO THE MORE THAT WE CAN GET PEOPLE HERE AND SHOW THEM AUSTIN AND SHOW THEM THAT THERE IS A PAYOUT THERE, I THINK THAT IS, THAT'S BENEFICIAL FOR EVERYBODY.

UM, I WOULD, A COUPLE JUST NOTES ON THE SHARED GOALS.

I THINK FOR US, YOU KNOW, WE'RE, WE'RE BOTH TRYING TO ELEVATE THE AUSTIN FOOD SCENE.

I THINK THAT'S WHAT THIS KIND OF IS ALL ABOUT AND GETTING PEOPLE HERE TO ENJOY THAT.

SO, UM, YOU KNOW, THAT THAT'S, THAT'S ONE OF OUR BRINGING TOP TALENT REALLY IS KIND OF TOP OF MIND FOR US.

AND, UM, THIS COULD RESULT IN OPENING A RESTAURANT.

CHEFS COULD COME IN AND OPEN A RESTAURANT JUST BASED ON, AND WE'VE SEEN IT HAPPEN BEFORE JUST BASED ON COMING TO ONE OF OUR FOOD EVENTS.

AND SO THAT'S REALLY EXCITING, THAT BRINGS IN MORE PEOPLE.

UH, IT GROWS THE CITY AND KIND OF JUST THE, UM, THE CULINARY CACHET THAT WE HAVE JUST BECOMING A PREMIER CULINARY DESTINATION REALLY.

UM, I TALKED A LITTLE BIT ABOUT THE BIG BRANDS, UH, JUST OPPORTUNITY FOR MORE GROWTH AND BRINGING IN THOSE BIGGER BRANDS, UH, THAT SOMETIMES THAT RESULTS INTO AIRLINES ADDING ON AN EXTRA, YOU KNOW, LAG THAT IT JUST KIND OF CASCADES THE MORE THAT WE GET THOSE BIGGER BRANDS IN THERE, UM, I THINK THAT REALLY THE BETTER FOR, FOR EVERYBODY.

AND I THINK WE'LL JUST, YOU KNOW, CONTINUE TO SHOWCASE AUSTIN TALENT TO GET PEOPLE TO TRAVEL HERE, UM, FOR THE FESTIVAL AND HAVE A GREAT ONE-STOP AUSTIN EXPERIENCE.

THANK YOU.

THANK YOU MS. DOLINGER.

UH, COMMISSIONER, COMMISSIONER SHANNON.

SO EXCUSE ME, I HAVE TWO QUESTIONS.

THIS MIGHT HAVE BEEN IN YOUR PRESENTATION, BUT HOW MANY HOTEL ROOMS DO YOU THINK YOU SELL OR, OR SOLD FOR THE FESTIVAL? UM, WELL, WE GO DIRECTLY WITH OUR HOTEL ROOMS FOR, WE, WE PUT THE CHEF TALENT UP AT THE LAUREN THIS YEAR, RIGHT? AND SO A LOT OF OUR STAFF, WE USUALLY USE UP AT LEAST TWO HOTELS FULLY.

UM, BUT I WAS REALLY TALKING ABOUT OUT OF TOWN TICKET PURCHASES.

I DON'T KNOW THE THE ANSWER FOR, FOR YOU ON THAT, SPECIFICALLY ON THE NUMBER OF ROOMS THAT, UH, WE BOOK, BUT WE DON'T WE DON'T GET AS MUCH AS OF THE, UH, OF, OF OUR, UH, STAFF LOOKING INTO THAT AS ACL GETS BECAUSE I KNOW THAT THEY CAN GIVE YOU A NUMBER LIKE THAT.

UM, BUT YEAH, WITH 6,000 OVER THE COURSE OF THE WEEKEND, ABOUT 25% COMING OUT, YOU KNOW, IT'S A COUPLE, I WOULD SAY 200, 300.

AND MY OTHER QUESTION IS WHAT DO Y'ALL DO IF IT RAINS? YEAH, IT'S A GOOD QUESTION.

IT'S RAINED BEFORE.

UM, IT DEPENDS ON WHEN IT RAINS.

UM, IF IT RAINS, UH, RIGHT BEFORE WE'RE GOING TO SET UP, UH, AND WE CAN'T SET UP, IT TAKES ABOUT A WEEK TO BUILD THE FESTIVAL.

UM, SO, UM, THEN WE HAVE TO WORK WITH THE CITY AND SEE WHAT THE BEST, UH, WAY FORWARD IS.

UM, IT DOESN'T REALLY LEND ITSELF TO AN INDOOR FESTIVAL AND SO WE WOULD AT THAT POINT MAKE THE DECISION THAT'S BETTER FOR THE FAN OF REFUNDING THE FAN, UH, SO THEY CAN COME BACK NEXT YEAR AND HAVE A BETTER EXPERIENCE.

THANK YOU.

COMMISSIONER SHANNON.

OTHERS? COMMISSIONERS? QUESTIONS? COMMENTS? COMMISSIONER SHEEY? I WAS WONDERING, UH, SO CHEFS ARE KIND OF A HIGHLIGHT OF THIS EVENT AS WELL AS THE, THE LAST EVENT THAT WAS HERE.

UM, I WAS WONDERING HOW MANY OF THE CHEFS COME FROM INSIDE OF THE AREA AND HOW MANY OF THEM COME FROM OUTSIDE OF THE AREA? BECAUSE I, I HEAR YOU'RE TRYING TO GET SOME TYPE OF REPRESENTATION OR BOTH.

YEAH, IT'S A GOOD QUESTION.

I THINK THAT IT DEPENDS ON THE EVENT, BUT IF WE'RE LOOKING AT KIND OF OUR CHEF DEMOS OR OUR KIND OF MORE PREMIER NIGHT EVENTS, I WOULD SAY IT'S ABOUT, UM, 80% OUT OF TOWN, 20% LOCAL.

AND THEN IF YOU'RE LOOKING IN THE GRAND TASTE AREA, IT'S PROBABLY MORE CLOSER TO 90% LOCAL.

IT JUST DEPENDS ON WHICH PART OF THE FESTIVAL IT'S, THANK YOU COMMISSIONER SHAY.

OTHER QUESTIONS, COMMENTS? UH, COMMISSIONER MATHIS? WELL, I LOVED HEARING ABOUT THESE FESTIVALS.

THERE'S A FESTIVAL THAT I GO TO EVERY YEAR, UM, BECAUSE I LOVE IT AND BECAUSE OF IT ALSO JUST HAPPENS TO ALWAYS BE LIKE ON MY BIRTHDAY WEEKEND, BIG SERVE FOOD AND WINE FESTIVAL.

AND I'D LOVE TO SEE, UM, YOU GUYS GET LARGER TO WHERE YOU'RE ABLE TO HAVE, UM, THAT FESTIVAL, 'CAUSE IT'S IN SUCH A SMALL AREA OVER THE YEARS, IS HAVE ALL THESE LITTLE POPUP THINGS THAT ARE IN THE EVENING WHERE IT'S, I MEAN, IT'S A PRICEY TICKET, BUT LIKE WITH, UH,

[00:45:01]

A CLOSER CHEF EXPERIENCE OF LIKE COOLER PROTEINS OR, YOU KNOW, UM, SOME AMAZING WINE DINNERS THAT YOU GUYS COULD DO.

SO I THINK YOU GUYS ARE JUST, UM, YOU KNOW, REALLY STARTING TO GET YOUR STRIDE AFTER COVID AND I THINK THAT WE COULD SEE SOME REALLY COOL POPUPS FOR THESE ALL OVER THE CITY FOR THESE EVENTS.

SO, UM, I LOVE HEARING ABOUT YOUR SUCCESS WITH THESE AND I DID NOT KNOW THAT YOU WERE SO MALE DOMINANT AND YOU WERE SO FEELING I SAW THAT.

THAT IS AMAZING.

YEAH, YEAH.

YEAH.

THAT'S PRETTY FUNNY.

UM, YOU KNOW, CHARLESTON DOES A REALLY NICE JOB OF, UH, ACTIVATING THE CITY AND I THINK THEY'RE A REALLY INTERESTING KIND OF, UM, A, UH, JUST A, A CASE STUDY OF DOING A FESTIVAL WELL WITH SUPPORT FROM THE CITY AND ROLLING IT OUT TO A BUNCH OF DIFFERENT RESTAURANTS.

UM, THEY JUST HAD REALLY BAD LUCK WITH WEATHER, BUT MM-HMM.

, HOPEFULLY THEY MAKE A FULL COMEBACK.

OH, I HATE IT WHEN THE WEATHER COMES AND MESSES WITH THE FESTIVALS.

YEAH.

YOU REMEMBER WHEN WE WERE SUPPOSED TO HAVE LIONEL RICHARD A C YEAR LA FEW YEARS AGO? SAD.

OKAY, THANK YOU.

THANK YOU.

COMMISSIONER MATHIS, VICE CHAIR BAILEY.

UM, I'M WONDERING TWO THINGS.

ONE, I KNOW THAT YOU USED TO HOLD THE FESTIVAL IN THE SPRING AND NOW IT'S IN THE FALL.

CURIOUS ABOUT THE DYNAMICS AND WHAT OPPORTUNITIES MAYBE THAT, YOU KNOW, WHAT, HOW DID THAT POSSIBLY CREATE GROWTH OR ENRICH, YOU KNOW, THE EVENT OPERATED FINANCIALLY OR WHATEVER.

I ASSUME IT WAS FINANCIAL OR NOT, BUT, OR IT COULD BE CHEF DRIVEN.

I DON'T KNOW.

THE SECOND QUESTION WAS KIND OF HOW MANY PEOPLE WOULD YOU SAY ARE KIND OF EMPLOYED, YOU KNOW, DURING THE FESTIVAL WEEK, HOW MANY PEOPLE ARE, YOU KNOW, DO YOU PUT TO WORK AND THAT ARE GETTING PAID OR EARNINGS FROM THE WORK OF THE FESTIVAL? YEAH, THANK YOU FOR THE QUESTION.

UM, SO THE, THE FESTIVAL MOVED TO NOVEMBER DUE TO COVID.

IT WAS A, IT WAS A DELAY, UH, FROM WHAT WE THOUGHT WOULD BE ENOUGH TIME AT THE TIME, UH, FROM UH, APRIL TO NOVEMBER.

AND THEN WE, WE MADE IT THROUGH A FULL NOTHER YEAR OF WAITING, UH, TO BEGIN TO HAVE IT AND HAD IT SUCCESSFULLY, UH, IN 2021.

AND THEN REALLY SETTLED IN AND THOUGHT, MAN, THE WEATHER'S NICE, AND, UH, IT GETS HOT IN APRIL.

IT WAS 90 YESTERDAY, RIGHT? SO, UM, UH, I, YOU KNOW, I THINK THAT MOVING IT OFF WAS, UH, JUST A KIND OF A, LIKE, IT, IT WAS A UNFORTUNATE CIRCUMSTANCE TO, TO START, BUT I THINK IT ENDED UP, UH, BEING GREAT TIMING.

UH, SECOND, UH, QUESTIONED ABOUT, YOU KNOW, HOW MANY PEOPLE ARE EMPLOYED, UM, CONTRACTORS, ET CETERA, ABOUT 200 PLUS.

UH, AND THAT'S NOT COUNTING, UH, TENT COMPANIES IN THEIR OWN, THAT'S WHO WE WE'RE CONTRACTING DIRECTLY WITH.

TAKES A VILLAGE.

.

THANK YOU.

VICE CHAIR BAILEY, COMMISSIONER CHAPPEL.

OH, THANKS SO MUCH.

I THINK THESE ARE GREAT FESTIVALS AND I LOVE RIGHT, THE SPIRIT AND ENJOYING AUSTIN.

JUST TO PIGGYBACK ON THE CONTRACT WORK, DO YOU WORK WITH ANY LOCAL LABOR UNIONS OR IS IT ALL PRIVATE NEGOTIATIONS? UH, CONTRACT TO CONTRACT? IT IS JUST PRIVATELY NEGOTIATED CONTRACTS.

OKAY.

HAVE YOU HAD ANY DISCUSSIONS TO OPEN THAT UP TO INCLUDE LOCAL LABOR UNIONS FOR STAFFING? UM, I, I'M SURE THAT WE HAVE AS A COMPANY AS A WHOLE, NOT SPECIFICALLY RELATED TO AUSTIN FOOD AND WINE.

OKAY.

I THINK THAT COULD BENEFIT.

INTERESTING.

THANK YOU.

ALL RIGHT.

THANK YOU.

ABSOLUTELY.

ADDITIONAL QUESTIONS, COMMENTS RELATED TO THE AUSTIN FOOD AND WINE FESTIVAL? I HAVE ONE.

YES.

UM, FIRST OFF, WHAT'S YOUR FAVORITE WINE AT THE FOOD WINE FESTIVAL? I, I, I LIKE TO SEE MORE OF THE TEXAS WINES.

I WANNA FEATURE MORE OF THE TEXAS WINES THERE.

UM, SO, YOU KNOW, I REALLY APPRECIATE THE, THE, UM, YOU KNOW, THE, THE LOCAL THAT CAN COME OUT FROM THE HILL COUNTRY, THAT MEANS THAT'S MEANINGFUL, RIGHT? VERSUS KIND OF THE ONES THAT YOU'LL SEE AT THE, AT THE LARGER WINE SHOPS.

UM, BUT THEY OFTEN, UH, IT'S HARD.

SO WE TRY TO BE COGNIZANT OF PEOPLE THAT DON'T HAVE THE BUDGET TO LEAVE THE SHOP, TO LEAVE THE RESTAURANT.

I KNOW IT'S THE SAME FOR NEIL.

LIKE IT IS A LOT FOR US TO ASK AND WE TRY TO OFFSET THAT WITH, UM, WITH A STIPEND.

SO, UM, I'M NOT REALLY ANSWERING YOUR QUESTION DIRECTLY 'CAUSE I DON'T WANNA FAVORITE, BUT I DO LOVE THE TEXAS WINES AND, UM, HOPEFULLY, YOU KNOW, SUPPORTING THOSE MORE AND BRINGING THEM ON .

GREAT.

THANK YOU.

AND, UM, I NOTICED THE PRICE POINT OF THE FESTIVAL DURING YOUR PRESENTATION AT TWO 50 IS SOMEWHAT HIGH.

MM-HMM.

AND, UM, NOTING THE HOT LUCK FESTIVAL'S PRICE POINT IS A LITTLE LOWER.

UM, I'M WONDERING IF YOU COULD SPEAK TO THE, THE CONSIDERATION FOR MAKING THE EVENT A LITTLE BIT MORE ACCESSIBLE TO FOLKS WITH, YOU KNOW, NOT THE HIGHEST INCOME, BUT, YOU KNOW, HAVE A LITTLE TO THROW AROUND AND WANT TO PARTAKE.

YOU KNOW, PERHAPS THAT'S, UH, TICKETS THAT ARE JUST FOOD ONLY TO CUT DOWN ON COST THAT WAY.

I, I'M NOT SURE IF YOU'VE THOUGHT OF THAT.

YEAH, I THINK WE'LL KEEP THE, WE'LL KEEP THE FESTIVAL IN PLACE AS WE REALLY LIKE THAT IT'S ALL INCLUSIVE, THAT YOU WALK IN AND YOU DON'T HAVE TO WORRY ABOUT ANOTHER THING THAT'S REALLY NICE.

BUT WHAT WE WILL ADD ARE MORE A LA CARTE EVENTS THAT DON'T HAVE TO BE BUNDLED WITH A TICKET PACKAGE, RIGHT? SO RIGHT NOW YOU'RE EITHER GOING SATURDAY, SUNDAY, OR YOU'RE GOING, YOU KNOW, FOR THE NIGHT EVENTS, YOU'RE KIND OF BUYING INTO EVERYTHING, WHICH IS ALSO A LOT WITH CHILDCARE, RIGHT? LIKE YOU'RE HAVING TO FIND ALL THESE, YOU KNOW, PUT THE PIECES TOGETHER FOR THE WEEKEND

[00:50:01]

AND I GET IT.

UM, SO I THINK THAT, YOU KNOW, OFFERING THOSE DINNERS, THE A LA CARTE, YOU KNOW, THAT WE DO SOME OF THOSE AS WELL.

SO WE'LL WORK WITH A CHEF THAT, YOU KNOW, THAT HA HOSTS ANOTHER CHEF FROM OUT OF TOWN IN THE RESTAURANT AND THEY GET TO HAVE ONE OFF DINNERS.

THOSE ARE A LITTLE MORE, YOU KNOW, THOSE ARE KIND OF IN THE ONE 50 RANGE, 1 75, UM, THAT SOMEONE, IT'S DEFINITELY A SPLURGE FOR PEOPLE, BUT, YOU KNOW, A LITTLE MORE ACCESSIBLE.

NO, CERTAINLY.

AND I, I'D LOVE TO SEE THAT IN YOUR PRESENTATION.

MAYBE I MISSED IT, BUT I THINK THAT'S A, A REALLY GREAT OFFERING AND I'M GLAD YOU OFFER IT.

YEAH.

ANY LAST THOUGHTS, QUESTIONS, COMMENTS? SOUNDS LIKE PLANS ARE MADE FOR THE SPRING FOR HOT LUCK AND FOR THE FALL.

YES.

AND AWESOME FOOD, WINE.

YOU'RE COVERED ON CASTLES.

DEFINITELY.

YEAH.

NO, I'VE DEFINITELY ALREADY BOOKED TWO TICKETS.

AWESOME.

ON THE DIET NOLES, LOOK AT YOU.

UM,