0:08

So I dropped a bombshell over

0:10

on social media the other day.

0:12

You may or may not have

0:14

seen it's Over on my Facebook

0:16

page or my Instagram stories. But

0:18

yes, The. Rumors are true we

0:20

are indeed selling the soda fountain. We

0:23

don't have a buyer yet, but we

0:25

have listed. It is generating quite a

0:27

bit of interest and have also had

0:29

a lot of questions because I know

0:31

it comes as a shock for whole

0:33

lot of people. So I figured the

0:35

easiest way to explain our thought processes,

0:37

an arm or plans, and what we

0:39

have coming next would be to record

0:41

a podcast. Episode about it today. So

0:43

whether or not you own a soda fountain

0:46

or want to own a restaurant or in

0:48

business or have a homestead, there's going to

0:50

be some good take away his for you

0:52

in this episode in regards to taking on

0:55

products, knowing when to step away from projects

0:57

and all of good stuff. So buckle up

0:59

it's gonna be get. Welcome.

1:02

To the Old Fashion on Purpose Podcast I'm

1:04

your Host Jill Winger and this is the

1:06

show where we explore what we have left

1:09

behind as we have race towards progress as

1:11

a culture. That my favorite part of course

1:13

is not only looking at what we've left

1:15

behind but figuring out how we can get

1:17

the good stuff back. I'm your Host or

1:20

Winger. I have been home sitting out here

1:22

on the wide open prairies of Wyoming since

1:24

about two thousand and eight yes, before. Home

1:26

setting was trendy, were cool or whatever it

1:29

is now and I love teaching old fashioned

1:31

skills to modern. People just like

1:33

you. So today's episode is a

1:35

little different. It's not a strictly

1:37

homestead topic, although we have lots

1:40

of those coming up in future.

1:42

Episodes is more personal. Story.

1:44

Telling a few. Well, I know lot

1:46

of you have been very much invested in the

1:48

story of the soda fountain. and if you aren't.

1:51

Familiar. With what I'm talking about, you

1:53

can find that in previous episodes I'm.

1:56

I've. met a lot of you through the soda fountain

1:59

it's been an absolute joy over the last three years

2:01

to have so many of you swing by when you're

2:03

in South East Wyoming. Often you

2:05

catch me when I'm in the kitchen or I'm running around

2:07

so it's been a blast and a

2:09

lot of you now know its story which is amazing

2:12

and I'm so honored that so many

2:14

of you have taken such an interest

2:16

in it. So I know that

2:19

our announcement that we were listing it

2:21

for sale would come as a shock. It

2:23

did come as a shock and I really

2:26

think that I owe you guys an explanation so I wanted to

2:28

kind of bring you along for the

2:30

thought process today. So

2:33

just first things first when

2:35

Christian and I purchased the Soda Fountain

2:38

back in 2021 we knew we wouldn't

2:40

keep it forever so I just want to give you guys a little

2:42

bit of a kind of bird's-eye view an overview

2:45

of where our minds were at. We

2:47

knew it needed help we knew it needed

2:49

major renovations let's face it it needed a

2:52

kitchen it didn't have one of those pretty

2:54

hard to have a restaurant without a kitchen but somehow they were

2:56

doing it and I just

2:59

felt so drawn to its history and

3:02

its traditions and I'm like it needs

3:04

somebody who can champion it and make

3:06

sure it lasts another hundred years. It's

3:08

been in existence since 1914 it's Wyoming's

3:10

oldest operating soda fountain I'm like it

3:13

just needs a little help it was

3:15

crumbling it was falling apart so

3:17

that's why we felt really drawn to

3:20

the project and as many

3:22

of you know you follow me online on

3:24

socials and here on the podcast it's been

3:26

a heck of a project a

3:29

formidable one to be sure it

3:31

took a ton of renovation it took us about a year and

3:33

a half to get it to where it is now

3:35

we basically had to gut and

3:37

revamp almost every single part it was

3:39

one of those projects where the deeper you

3:42

got into the bones you're like oh yeah

3:44

that can't stay or oh yeah that's not

3:46

great so I mean every inch of that building

3:48

has been revamped rewired

3:50

re-plumbed repainted

3:54

New floors, new ceilings, new walls. It's just it just

3:56

took a lot of work. About a year and a

3:58

half and we see. The open during the whole

4:01

time which was. A whole

4:03

thing to try to keep running a

4:05

restaurant during the middle of construction chef

4:07

definitely difficult, but it's. Done Now it's

4:09

running on. We have our systems and procedures

4:11

slowing. We have a team, we have a

4:14

manager and so it's going smoothly right? Wheatley?

4:16

I kind of silly. We completed see is

4:18

one of the soda fountain. Project which was

4:20

to answer would last and other hundred

4:23

years stabilize. The buildings make it pretty,

4:25

make it special, and get the systems

4:27

and the recipes. and the team solid

4:29

and functioning like that was phase one.

4:32

So many to say we completed that because

4:34

I select completion. Has cancer of

4:36

They are unattainable concept but

4:39

we. We had seized the majority

4:41

of that goal. I'm at the end

4:43

of. Last. Year Twenty Twenty Three.

4:45

And so Krishna we're kind of look in

4:48

each other for a while We have been

4:50

contemplating this for a little bit and were

4:52

like seats with his decision you know do

4:54

we continue on with sees to of the

4:57

soda fountain products which we see as you

4:59

know really expanding. It's reach a ton

5:01

more marketing. I'm. Getting its name out in

5:03

a greater way in southeast Wyoming and beyond and

5:05

as we have a whole older to plans that

5:07

we were going to put into place them are

5:09

like are we the ones her face to or

5:11

do we need to let someone else. Take.

5:14

The reins for that next. Sees

5:16

of the process. And we

5:18

would say agonized over that for.

5:21

Many many months like this was

5:23

not A/in the path to says

5:25

by any means we thought about

5:27

it. I'm. Like, okay, how can I

5:29

keep it running in the background like I'm

5:31

not there every day? Most of you know

5:33

that I'm Some people assume they're flipping hamburgers.

5:35

I'm not. We have a team. I have

5:38

a manager who helps with a day to

5:40

day operations that are. It still takes a

5:42

considerable amount of brain power and decision making.

5:44

Some. I think a

5:46

lot about that term. decision said seeds.

5:49

For this entrepreneurs or or people like

5:51

that discuss where you literally the human

5:53

brain just he it. Makes.

5:56

nonstop this isn't all day we have the limit that

5:58

and i have often felt this isn't that even

6:00

though I'm not actively there day to day,

6:02

there's just a lot of things to address, right?

6:05

That's the nature of restaurants. That's the nature of business. So

6:08

we were discussing, we were agonizing

6:10

over this. And ultimately,

6:12

our answer came when we read

6:15

this book, if you're not

6:17

watching on video, I'm holding up 10x

6:19

is easier than 2x. And it's by

6:21

Dan Sullivan and Dr. Ben Hardy. I've

6:23

referenced it a couple of times this

6:26

year in the podcast and in

6:28

my emails. I love this

6:30

book. This is one of those books that will go

6:32

down as a top 10, I

6:34

think, and as a life changing

6:36

book for me. So Christian, I both read this. And

6:39

we kind of got our answer as we

6:41

were reading it. In essence, this

6:44

whole idea of 10xing something because this is kind of

6:46

a concept I hadn't been super familiar with before

6:48

I read this book, I've been vaguely aware

6:50

of it. But in the book, Ben

6:52

Hardy and Dan Sullivan explained that basically

6:55

in a nutshell, going for 10 times

6:58

improvement in something is

7:00

actually a better way

7:02

to get where you want to be than

7:04

just taking incremental baby steps. Now,

7:08

that first blush, I feel like that's really counter intuitive

7:10

for people. And I mean, when I first heard it,

7:12

I'm like, I almost kind of was bristly. I was

7:14

like, No, baby steps are magic. Baby

7:16

steps are where it's at. And I'm

7:18

not dogging on baby steps per se. But

7:20

this book is written for the

7:23

entrepreneur brain, the high achiever brain. The

7:26

type A brain, the driven brain. And

7:28

so it's talking to those people who,

7:30

you know, tend to dip into that

7:33

crazy obsession, style

7:35

of living, which I definitely fall into that

7:37

category. And they're like, if you really

7:39

want to become world class at something, you want to

7:41

be the best at something, you can

7:44

do that by going all in all

7:46

in, instead of just expecting a two or

7:48

3% improvement year after year, right? Again,

7:51

baby steps have merit. But if you want to

7:53

be the best, and we look at the people

7:55

who become the best at what they do, it

7:57

takes almost this life changing focus and this life

7:59

changing. product project to get there.

8:02

So that's the premise of the book. It's so

8:04

good. But there's a catch

8:07

to that, right? The catch is you

8:09

cannot 10x everything

8:12

in your life at once. And

8:15

in order to be able to apply

8:17

these principles into the part of your life where you

8:19

really feel like, you know, you're ready to blow this

8:21

part up in a good way, expand it and grow

8:23

it in a good way, you have to be

8:26

able to say no and prune

8:28

things in your life that

8:30

are good, like good things, but they're

8:33

not going to be in alignment with

8:35

where you're ultimately heading. And

8:37

so I read that in the book, and

8:39

I ruminated on that. And I sat

8:41

with it. And

8:44

Christian read it and sat with it. And we knew

8:46

what we needed to do, we just didn't want to

8:48

do it, because it was kind of scary and uncomfortable.

8:50

And we knew that people would not understand. And so,

8:52

you know, as we're looking at the trajectory of where

8:54

we ultimately want to end up with

8:56

our businesses and our homestead and just

8:59

life in general, we have

9:01

a clear path for that. But

9:03

we're going to have to get brutally

9:05

honest with our pruning processes in

9:07

order to get there. And

9:10

having five different businesses like we

9:13

have created over the last, you know,

9:15

four or five years is hampering us

9:17

in a sense. And all our businesses are good.

9:20

None of them are bad, they're profitable, they're moving, they're

9:23

growing, but we

9:25

can't run all of them to the

9:28

level we want to run them. And so that's where Christian

9:30

and I are going, okay, we're going to have to cut

9:32

some good things out in order to make room for the

9:34

great. And that's where it gets

9:36

painful, right? Ben writes in the

9:38

book, here's another quote, he says, going 10x

9:41

means your attention is directly

9:43

on far less, but

9:46

it's insanely more potent and

9:48

impactful before it's focused. I

9:52

think I wrote that wrong, but it's insanely more potent

9:54

and impactful when it's focused rather

9:57

than spread thin. Okay, so.

10:00

Christian and I have definitely been the definition

10:02

of spread thin over the past few years.

10:04

And so we're feeling called and you heard

10:06

me talk about this, the first episode of

10:08

this season, 2024. Streamline

10:10

is my word of the year. Christian and

10:12

I have taken a shotgun approach to life.

10:15

I don't regret it. I don't. We said

10:17

yes to things that were in weird

10:19

little time windows that if we were going to say

10:21

yes, they had to be said yes to

10:23

at that point in time. And I don't regret that. I

10:27

think there's a time for that. But we've taken

10:29

that shotgun approach, throwing spaghetti at the wall,

10:31

if you will. And we're both feeling

10:33

deeply, deeply called to go into a

10:35

season of major pruning,

10:37

saying no, and getting very

10:39

laser focused on just a

10:41

handful of things. So

10:45

when I look at where I want to end up, I

10:47

love the soda fountain. It's a good

10:49

thing, but it needs someone who can

10:52

just be there a lot and

10:55

baby it. It needs someone who can

10:57

let that soda fountain be its primary

10:59

focus. And with where I'm at in

11:01

my other businesses and with having kids

11:03

right now, I'm not able to be

11:05

that person. And I feel like I'm

11:07

hamstringing the growth of the soda fountain

11:09

a little by trying to multitask

11:12

too much. And

11:14

so when Christian and I had that

11:16

conversation, we're like, OK, there's our

11:18

answer. It's time to list it.

11:21

So it's a weird dynamic. It's very

11:23

bittersweet because it's running well right now. We're

11:26

getting good traffic. Numbers are up. Customers

11:28

are up. We've

11:30

implemented weekly dinner nights

11:32

and things are flowing and

11:34

nothing's wrong with it. There's nothing wrong with

11:36

it. I'm not trying to escape it or

11:38

dish it or anything like that. It's a

11:40

good thing. It's a good business. I'm proud

11:42

of it. I still enjoy going in there,

11:45

but I can't do five

11:47

things at the same time. So I told

11:49

you at the beginning of the year, my

11:51

streamline goal was going to cause us to

11:53

take some drastic measures. And that's one of

11:55

them. So,

11:58

yeah, that. That is,

12:00

in a nutshell, why

12:02

we're selling it. I just

12:05

feel like it has so much untapped potential and it

12:07

needs somebody to really champion

12:09

it at phase two and

12:12

beyond. So I'm sharing this today

12:14

partially just to let you in on this

12:16

process of what it looks like when

12:18

you step away from something, what

12:21

it looks like to decide to 10X some

12:23

areas of your life and then subsequently

12:26

prune others. And

12:28

also, I have an inkling that there could

12:30

be someone in the audience that is interested

12:32

in owning something like the Soda

12:34

Fountain. Whether

12:37

you move to the area or you already live in the

12:39

area, it's a sweet gig. I

12:42

see it as for someone who is

12:45

newly retired, someone who is passionate about

12:47

food, I think with the right owner

12:49

operator, it could expand

12:51

even more than it already is. So

12:55

just a little description here for

12:57

anyone who is listening and potentially interested. And

13:00

then I want to talk a little bit

13:02

more about this idea of how we can

13:04

figure out what we want to

13:06

keep in our lives moving forward and what we want

13:09

to prune. Because I feel like that's really applicable to

13:11

homesteading as well, a lot of the things

13:13

we have in our homestead. But just

13:15

a high level view of what the Soda Fountain is and what it includes.

13:18

We're selling it as a whole package. It's

13:20

real estate, which is eight city lots and

13:23

the business itself, the business entity. We just

13:25

had the real estate appraised. The

13:27

building, it came in at great appraisal and it

13:30

includes the business entity as well. Like

13:33

I said, it is profitable. It's fully

13:35

operational. You don't have to have restaurant

13:37

experience because I have literal binders of

13:40

standard operating procedures and systems

13:42

and all the recipes. So it's plug and

13:44

play. You roll in and off you

13:46

go. We're also willing

13:48

to help the new owner transition into

13:50

it. If they want us to, we're not going

13:52

to just hand the keys over and be like, see

13:54

ya. We want to make sure it's the right

13:56

person and that they feel comfortable

13:59

taking the reins. Again, as much as they

14:01

need help, maybe they don't want us to help them, but

14:03

we're available to make that transition as

14:05

smooth as possible. It is

14:08

located in Southeast Wyoming, down in

14:10

the corner of the state. It's right

14:12

off a major interstate, so there's a

14:14

ton of traffic potential. And anyone who's

14:16

interested, I have a complete

14:18

document with growth strategies outlined, and you

14:20

get access to that when we can

14:22

discuss there. So if you want

14:25

to check out more, I'm going to

14:27

drop the website with the sale page

14:29

down in the comments. It's chugwatersodafountain.com for

14:31

sale. You

14:33

can see the full descriptions and some of the numbers and all that. And

14:36

I'm happy to answer any other questions by email, too.

14:39

So that's a scoop in case you know of

14:41

someone who's in the mood

14:43

to go start a new adventure in

14:46

restaurants in a small town. I

14:48

think it's just a fun little business.

14:50

It's just a blast. It

14:53

has small town character and

14:55

charm. It's not a

14:57

franchise. You get so many people from back east

14:59

coming in. They're like, these places don't exist anymore,

15:01

where you know the locals on a first name

15:03

basis and you have the coffee guys who come

15:05

in every morning. And it's just that down home

15:07

feel. And it's so rare and

15:09

it's so special. And I want to make

15:11

sure it goes to the right person.

15:13

So there it is. If you have

15:15

questions, feel free to email if you're interested.

15:18

And we'll go from there. But how

15:21

do you decide what to let

15:23

go and what to keep? And I

15:25

think that's the question that is important

15:27

for entrepreneurs like me, multifaceted

15:29

entrepreneurs, but also homesteaders. Because

15:32

by nature, homesteading is also very

15:35

multifaceted. And most homesteaders I know,

15:37

especially those who are fairly new

15:39

in the lifestyle,

15:44

we tend to definitely take the shotgun

15:46

approach. I know I did and I

15:48

see it happening with lots

15:50

of younger, not younger in age, but

15:52

just younger in experience level. But newer

15:54

homesteaders on social media and people I

15:56

know just on the periphery. Right? There's

15:58

this. excitement that comes,

16:01

which is so good. It's wonderful. But

16:03

it makes us think we need to have

16:05

every single piece or dip our hands in

16:07

a little bit of everything in order

16:09

to qualify as a homesteader

16:12

or someone living an old-fashioned life. And I

16:14

don't think it's necessarily a bad thing, right?

16:16

Because you have to try things in order

16:18

to figure out what really resonates with you.

16:21

And you have to dip your fingers in different things.

16:23

And sometimes when I have done that and I have

16:25

said yes to various things, I've been really surprised at

16:27

the things that lit me up. And the things

16:30

that didn't, right? You know, we've tried goats.

16:33

We've tried different milk cows

16:35

and different numbers of milk cows and different vegetables

16:37

and different garden techniques and different

16:40

types of poultry. And I mean, we've tried

16:42

a lot of different things. And what I

16:44

see, it's this really wonderful kind of maturing

16:46

that happens as you grow

16:48

into your homestead lifestyle, is that

16:51

you start to realize, okay, I don't have to do all of it. I

16:54

have permission. I'm giving myself permission to

16:56

just keep the things that really create

16:59

that impact that I'm going

17:01

for. In this book, the

17:03

10x book, a big piece of

17:05

this idea is using the Pareto Principle. And

17:07

I think we've talked about it here on

17:09

the show before, but I love the Pareto

17:12

Principle. It's also called the 80-20 Rule. But

17:17

it's where we get really clear on

17:19

what actions in our life are yielding

17:21

the results that we are after. Right?

17:24

And the initial principle

17:27

was discovered by an Italian

17:29

economist named the Lefrito Pareto.

17:32

And he discovered in his garden. So I feel like this

17:34

is totally a homesteader friendly principle. But

17:37

he discovered that when he was

17:39

looking at the pea plants in

17:41

his garden, that 80% of

17:44

his harvest, his peas came from only

17:47

20% of his pea pods. Right? So

17:52

that principle, he started looking at it

17:54

and examining it. And he started to

17:57

realize that applies to everywhere. in

18:00

everything, groups of people and

18:02

economics and wealth distribution and

18:04

it's absolutely fascinating, right? So

18:06

we can look at it, you know, in

18:09

organizations, 20% of the people do 80%

18:12

of the work. I'm sure if you guys have ever been a

18:14

part of a group, you know that's true. When we look at

18:18

like even at the soda fountain, we have a

18:20

huge list of milkshake flavors. 20% of

18:23

those flavors make up 80% of

18:26

our sales. It's true in

18:28

wealth distribution. And even true in crime, they

18:30

found that 20% of criminals equate to about

18:32

80% of crimes committed.

18:37

And it's not always like perfectly

18:39

80 20 sometimes it's, you know, 70 30

18:41

or 10 and

18:44

90. But there's that distribution where you can

18:46

start to connect the action

18:48

with the results and set inverse

18:51

relationship. And so when we're looking

18:53

at our homesteads, our

18:55

lives, our businesses, our schedules, we

18:57

can start to go, okay, what are the results

18:59

I'm after? And are all

19:01

of these things I'm doing all these animals

19:03

I'm keeping all these vegetables I'm growing, are

19:06

they actually contributing to the results over

19:09

on this side? Or are they just extra? Are

19:12

they part of that 80% that's really

19:14

not producing anything? And

19:16

so as I have chewed on this

19:18

principle so much over the years, and

19:20

I'm always thinking about how I can

19:22

apply it into my homestead and my

19:24

businesses, you know, it's

19:27

really crucial. And it gives us permission to

19:29

let go of the things that are good,

19:31

but they're not producing the results. And that's

19:34

the key, I think is that sometimes it's

19:36

easy to say no to the things we don't want

19:38

to do. But I've learned over the years that we

19:40

have to often also say no to the things we

19:42

kind of want to do. But they're

19:45

not going to produce those results. Right. And so that

19:47

was my ultimate conclusion. When Chris and I are looking

19:49

at where we want to end up in 10 years,

19:52

and what we want to create are

19:55

all of these businesses that we're running and managing, and that

19:57

they're causing us to run around like chickens while they're heading.

20:00

cut off. Are all of them creating

20:02

the results that get us closer to where we want to be? No.

20:06

And you can also ask that around your homestead

20:08

too. Okay, so that's my challenge for you today

20:10

is start getting crystal

20:12

clear about what's

20:16

giving you the results you are

20:18

after and then once you determine it

20:20

takes a lot of honesty, right? It takes

20:22

some painful honesty inside of yourself to

20:24

get to that point I have found, at least

20:26

in my experience. And then once

20:28

you identify those things having the courage to

20:31

say no to them to opt out

20:33

of them. And I think that's the part

20:35

definitely well, I think I know that's the

20:38

hardest part. You know, I've read so many

20:40

books over the years and listened to so

20:42

many mentors and coaches talk about you just

20:44

got to say no. You know, we see

20:46

the tweets and the pithy little statements about

20:48

just say no, just say no, just clear

20:50

out your schedule. And that's great advice. It's

20:52

awesome advice. But what oftentimes is not communicated

20:55

in those pithy little catchy

20:57

quotes is that saying no, isn't

21:00

always fun. Like there are times when I say

21:02

no to things and I instantly feel relief

21:04

that I you know, I don't have that

21:06

thing on my plate anymore. But the

21:08

thing that's probably been the hardest on me

21:10

is I am a recovering people pleaser. And when you

21:13

say no to things, it disappoints people,

21:15

they are disappointed in you, whether they have

21:17

a right to be or not. They

21:20

are. And you know, even in the

21:22

last month, I've said no to multiple

21:24

speaking opportunities, multiple travel things that were

21:27

good, but just didn't align, I knew they

21:29

would cause cause chaos in my schedule. And

21:31

every single time I sent the polite,

21:34

no, thank you email, I could tell

21:36

the person was disappointed. And I don't

21:38

like disappointing people. So you've got to

21:40

be willing to be a

21:42

disappointment in order to get crystal clear

21:45

on what you're really after. The

21:48

other piece that I talked about before here,

21:50

and I'm gonna talk about it again is humans don't

21:52

like change. That means the humans around you,

21:55

the humans in your circles will

21:57

not like it when you change. They

22:00

will not. It is human nature. And I

22:02

don't care if the change is when you're going from conventional

22:06

person to homesteader, or

22:08

if you're a homesteader and you're running

22:10

in homestead circles and you decide to

22:12

live slightly different than the rest of

22:14

those homesteaders. People don't handle

22:17

change well, even good change. And

22:20

so you have to be ready to

22:22

just shine it on. When

22:24

we announced the Soda Fountain news

22:27

a couple weeks ago, the responses

22:30

were so funny. And

22:32

don't get me wrong, we had a lot of support, like a

22:34

ton of support, but I had people angry about it. I

22:37

had people... One

22:39

Instagram message in particular was this woman, I don't know

22:41

her from Adam, she just follows me online. She

22:45

was like, you suck. And I'm like, okay.

22:47

And then she went on to just like

22:49

rail on me about how a real homesteader

22:52

would keep the business and this

22:54

and that. And I'm a horrible person. And I'm like, you've

22:56

never been to the Soda Fountain. You don't know the story.

22:58

And I was giggling as I read

23:00

her message because I'm like, when we bought

23:02

the Soda Fountain, I had several people say,

23:04

real homesteaders don't own restaurants. Real homesteaders don't

23:07

have businesses in town. And I'm like, wow,

23:09

it's a exercise in really,

23:11

truly learning not to care what people

23:14

think. Because they literally... The

23:16

voices from the cheap seats, the

23:19

voices from the bleachers literally contradict themselves. And so

23:21

if you're waiting for them to tell you what

23:23

to do, there's no clear path because it's

23:25

just funny after a while. So people

23:28

don't like change. Don't let that limit your

23:30

ability to prune and subsequently grow. Just shine

23:32

it on, right? I said it before, be

23:35

your own cheerleader. As you are getting into

23:37

homesteading, as you are shifting your homestead focus,

23:39

as you are starting businesses, people

23:42

are going to have so many things to say,

23:44

just don't listen, tune it out. Good

23:46

and bad. I love this

23:48

other quote from the book

23:51

that Dr. Ben Hardy writes. He

23:53

says, the great human bottleneck

23:56

is attention. The

23:58

great human bottleneck. attention.

24:02

And that's something I have been

24:04

thinking on a lot. I was reading another

24:06

book on on time

24:09

management and they were like I can't remember which

24:11

one it was. Maybe Tim

24:13

Grover. I can't remember. Anyway, it

24:16

was something along the lines of you don't manage your

24:18

time, you manage your focus.

24:21

And that's why streamline continues to be my

24:23

word of the year. I realized

24:25

that my focus and my attention is the most

24:27

valuable thing I have. And when I put my

24:30

focus and intention on something intently, it grows in

24:32

a really big way. I have that power, I

24:34

have that ability and so do you. So

24:37

my challenge today in this

24:39

semi-rambly episode about soda fountains in life

24:42

is number one, where

24:45

are you spending the majority of your

24:47

focus and your attention? Because what you

24:49

focus on will grow good and

24:51

bad, right? If you're focusing on social

24:53

media consumption, well, that's what's gonna consume

24:55

the majority of your time. If you're

24:57

focusing on your homestead, that's what will

25:00

grow. If you focus on your children, that's what will grow. So

25:02

remember, you have a limited finite amount

25:04

of focus as a human. Our brains

25:06

don't multitask as well as we think they do.

25:09

I know I'd like to think that I'm a

25:11

great multitasker, but in reality, it's really not how

25:13

our brains are wired. So think

25:16

about where you're putting your focus and think about

25:18

how you can refine it. So it doesn't, your

25:20

attention doesn't become a bottleneck on the things you

25:22

really want to achieve and accomplish around your

25:25

homestead or your life or your

25:27

businesses or whatever. And then my other challenge

25:29

for you today is don't

25:31

be one of those people who freaks out over change,

25:35

especially if you have friends or family. Just be someone

25:37

who can sit with change, who can understand that we

25:39

have a human aversion to it. You can feel that,

25:41

oh no, it's changing and then you can go, no,

25:44

this is a good thing. I can look at this

25:46

objectively. I can analyze this and I can be supportive.

25:48

I know it's so hard to be

25:50

around those people and I'm around a

25:52

lot of them who just can't handle that idea

25:54

of change. And so don't be that person. Be

25:56

the person who's a little higher thinking, who can

25:58

acknowledge the good that comes in

26:00

change because change is inevitable in life. It's always

26:02

going to be there. So there you

26:05

have it friends. I hope that was interesting.

26:07

I hope that was helpful. Get this book y'all. I don't

26:09

know Ben. I'd like to have him on the show. 10x

26:12

is easier than 2x. It is so

26:14

good if you are business

26:16

minded, if you have big goals, if you're trying

26:18

to achieve something crazy. So

26:20

good. And if you are interested in

26:23

learning more about the Soda Fountain business

26:25

opportunity, you think you might be the person

26:27

for the job, you can

26:29

check that out over at tugwatersodafountain.com/for sale.

26:31

And I'll drop that link down in

26:33

the show notes as well. So there

26:36

you go. A little shorter

26:38

episode today. Yeah,

26:40

thanks for being here. Thanks for listening. Thanks

26:42

for supporting the Soda Fountain adventure over the

26:44

last three years and coming in and saying

26:48

hello and ordering milkshakes. It's been so fun to

26:50

have that as a point to meet you guys

26:52

and know that whoever it goes to whoever ends

26:54

up with it, I'm not ditching it. I'll still

26:57

be present in the Soda Fountain going there, checking

26:59

in. I'm still very much a part of the community.

27:01

Oh, we are not moving. By the way, I've had a couple people

27:04

ask that we're not moving. We're not leaving chug water.

27:06

We're staying involved in the community. All

27:08

of those things. We're not ditching and

27:11

running by any means. We're just sharing

27:13

the the experiences

27:15

here with someone else and hopefully

27:17

hoping the right people come along to help run

27:19

that while we're working on some other things. So

27:22

thanks for being here, friends. Thanks for listening. And

27:24

I'll catch up with you on the next episode

27:27

of the Old Fashioned On Purpose Podcast.