#awinewith Amy Simpson
MEET Amy
Amy is the Founder of Paddington Jams & Sauces.
Find Amy here:
Paddington Jams & Sauces website or Instagram @paddingtonjams.
Transcript
Danielle Lewis (00:10):
Amazing. Amy, thank you so much for being here on Spark tv. It is such an honor to have you.
Amy Simpson (00:16):
Thanks for having me, Danielle. I'm so excited to share my story. I know.
Danielle Lewis (00:21):
Got the wine, brought the obligatory wine. I love it so much. I'm so excited to share your story with everybody and let's dive straight into that. So Paddington Jams, talk to me, how did you come up with this? Have you always been in business? Was there a career beforehand? How did you get here?
Amy Simpson (00:42):
Well, I started a new full-time job of a job that I thought was my dream job, and it was a BDM for a luxury retreat. And I was so excited and I've, I've been a stay at home mom for seven years and done the part-time thing and finally said goodbye to part-time and was ready for full-time work. And I did that job for nine days and Covid
Danielle Lewis (01:12):
Stepped in
Amy Simpson (01:13):
And I was absolutely gutted, so heartbroken because I guess when you do the mum thing for seven years, you feel like you put your life on hold for everybody else, and that's okay because obviously that's the choice that I made. But at that point in time, that was my turn, my turn to do my thing. And so I was really, really upset and I thought as most of us did, this would all just blow over in a month or two. So I thought I'd get my job back. And then after a couple of weeks where I was just busy feeling really sorry for myself, I thought, you know what? I think maybe I need to maybe get a hobby, teach myself something new. When we were all in lockdown and we all started these new hobbies, and I've always been really passionate and creative in the kitchen, but I'd never made jam before in my life. So I thought, I'm just going to give it a go. And I dunno where jam came from. I don't know.
Danielle Lewis (02:11):
Yeah, everyone was doing sourdough. So you really zagged when everyone was zigging.
Amy Simpson (02:16):
I know, right? I don't know why I sort of jammed. So then the first one I made was a raspberry jam and it was good, but I was like, good. But it's just like all the other raspberry jams. I can do something a bit different, something a bit more fun and make it a little bit more contemporary. I think a lot of people, when they think jams, they think of their grandma. Yes, absolutely. It's got that old fashioned appeal to it, and I thought actually I can make it a bit fun and fresh and make it a little bit more of our generation. So then I did another batch with, I added some wattle seed ground into it and it was wattle seed and raspberry jam, and that was delicious. And it's got wattle seeded, has a really yummy coffee slash chocolatey to it, and it just made it a really interesting taste. And then this
Danielle Lewis (03:03):
Is making me hungry.
Amy Simpson (03:05):
I know. Sorry,
Danielle Lewis (03:05):
This is not a good time slot to talking about food. This sounds so delicious.
Amy Simpson (03:12):
I just started going a bit nuts after that and I just went full hog and just started cooking lots. And then from there I, I know I was just doing a hobby business thing. I never set out to do what I'm doing now, but it was what got me through lockdown. And then I'm in Brisbane for the Brisbane City Council wave, the fee for food license applications at that time. And I thought, well, if I get a food license, I could just sell it so I may as well and it's free. So then I did that, and my background is sales and marketing. So doing the website was easy and then starting to reaching out to my friends and I did a SurveyMonkey with my friends, just asking them really basic questions. What reason would you buy this as a gift for somebody? Or what name of source or jam would appeal to you most? And then just price points. And I was doing market research, but really it was just because I was interested. It wasn't because I was thinking I was going to turn it into something, a
Danielle Lewis (04:15):
Jam empire.
Amy Simpson (04:17):
That's right. And it just evolved from there. So then I really probably did it for Father's Day. So that September, 2020 and I launched it and a week before Father's Day I was sold out.
Danielle Lewis (04:33):
So
Amy Simpson (04:33):
That's when I was like, there's something here.
Danielle Lewis (04:35):
Oh my God, yes.
Amy Simpson (04:37):
And then come September, just a few months before Christmas, and then Christmas came around, Christmas was nuts. And from that point, that's when I was like, actually want my other job back anymore. I get that job back.
Danielle Lewis (04:52):
Wow. Yes. This
Amy Simpson (04:53):
Is my thing. This is what I'm so passionate about. And I don't think I could ever go back to working for anybody else ever again, because this is my labor of love. I've done so much for this business now two years on and everything. I designed the labels myself. I made all the recipes myself. Every tiny little thing I have done or champions getting done with employees and things, and it's just, yeah, it feels amazing. And yeah, it's such a good moment in my life. And I guess the best way I can put it is I finally have figured out what I want to be when I grow up.
Danielle Lewis (05:40):
Oh my God, I love this. Yes. Oh, that's incredible.
Amy Simpson (05:47):
And
Danielle Lewis (05:47):
How amazing that it was born of a low point kind of going, oh my God, that was my dream job. We're going through this pandemic, what is to become of me? And you have just found your calling and having the most amazing time and amazing experiences. It's incredible.
Amy Simpson (06:09):
And the wonderful thing is having done this, and I guess I love the networking and I love getting in contact with all other small businesses, and it's something I'm really passionate about being an advocate for, particularly women in small business. But I have met so many other people with a really similar story. So whether it's cookies or actually there's a woman who does derated crackers and she is my next door, well, two doors up neighbor.
Danielle Lewis (06:38):
Oh my God.
Amy Simpson (06:39):
And she is just gone gang. So they've always had their crackers and she'd done it for their whole family. And now that's her new thing.
Danielle Lewis (06:48):
My
Amy Simpson (06:49):
God. So many wonderful stories from Covid. It's really nice to see that there's been a positive swing put impression, I guess, that it's made in some people's lives.
Danielle Lewis (07:02):
Yeah, absolutely. I think it kind of gave permission, people permission to actually try things. I think we all were very, not stuck in our ways, but we're all rocking up to our jobs doing our thing. And it was kind of like this opportunity for a lot of people when they might've been sitting on an idea or thinking that something was too risky. It was kind of like no holes Barr. There was like everyone just went, what have I got to lose?
Amy Simpson (07:31):
Exactly. That's right. And I guess it was a bit of a reset for a lot of people too, because they were just at home and they had so much time to really be together and to really think about what am I doing and what am I passionate about and what do I want to do?
Danielle Lewis (07:46):
Yeah, I love that. So how has the business evolved? So obviously it's been a couple of years now and you've gone from that first batch of Strawberry Jam, raspberry Jam to where you are today, how things, well, I imagine you have had to learn a lot in the last two years.
Amy Simpson (08:05):
So much. A lot and a lot about, I guess one of the biggest things is just getting supply. Obviously with all the issues that we've had with
Danielle Lewis (08:19):
Of course,
Amy Simpson (08:20):
Not just ingredients, but then jars, the last jars have been so hard because really we can only get them from China and just the shipment issues. That Christmas last year, I ran out of jars.
Danielle Lewis (08:37):
Oh my
Amy Simpson (08:37):
God.
Danielle Lewis (08:41):
But you only know that by it happening. You only know when it happens. I'm rookie, I won't do that again. Yeah,
Amy Simpson (08:48):
That's right. So there's a lot of learnings, a lot of things that now I need to prepare myself for knowing that I ran out of jars last year, the start of this year, I got a giant whiteboard and I mapped out the whole calendar and I wrote September, make sure you're stockpiled for Christmas. So that's where I'm at right now, and I've just gone and bought a whole pallet load of jars. So the really frightening thing from a business perspective, and so many small businesses have the same issue. It's just cashflow. It's always that struggle of cashflow and going, okay, well, right now I am just pouring thousands of dollars and this is me flying my own little flag, pouring all of this money into jar labels, ingredients, everything. And I'm not going to see most of that until December, but I know that's what needs to happen because I've done it before. Whereas last year I was just flying by the seat of my pants. Really?
Danielle Lewis (09:57):
Yeah. But I mean, it's interesting though because you're not alone. Any person in a product-based business goes through that, right? Kind of going, how much stock am I actually going to sell? So how much should I actually invest? And that's a huge, I guess, risk, right? Of going, how much do I invest here? What happens if I don't sell it? I mean, I guess the good thing about Jam is I imagine it has an okay shelf life.
Amy Simpson (10:27):
Yes, that's right. So at least it's not a fresh product, so it only last for a month or something. But I think as small business owners, we have to be okay talking about the struggle with cashflow. Oh
Danielle Lewis (10:39):
Yeah, totally.
Amy Simpson (10:41):
I'm not ashamed to admit that cashflow is hard and it hard, but my business is still doing really well and successful, but it's one of the many challenges that come with it. And I went to the bank and I said, I've got this business. I've got these sales. I can prove X, Y, Z. This is what I've got feel. They said to me, oh, we can give you a loan for a few thousand dollars upfront, but because you're a business, you haven't registered for GST and you haven't had this. And I've thought hard people have this amazing dream of starting this big small business and not get a loan from the bank. And it's just so
Danielle Lewis (11:25):
Stressful, especially when you are already successful and can show results.
Amy Simpson (11:30):
Yeah, it's so hard,
Danielle Lewis (11:32):
So frustrating. I know. It's really interesting too because, so there's different products that I've seen that have really come up in the last year or two that are starting to, I think, take the share away from banks. There's these digital banks and there's foreign currency solutions. There's people that will lend you money to invest in ads and they'll recoup from that from your sales. And I'm like, I just don't understand why the banks don't support small business. Every bank on the planet, we support small business on their homepage,
Amy Simpson (12:13):
But so prove it. It's not
Danielle Lewis (12:14):
Reality. It's not reality,
Amy Simpson (12:17):
And it's because we're too much of a risk.
Danielle Lewis (12:19):
Yeah, exactly.
Amy Simpson (12:20):
And that's really hard to hear, and it's really hard to know that that's the reality. But there's so many small businesses that just they don't thrive and they don't succeed. And that's really sad. It's really hard to even fathom the thought of me pouring two years of my life into this and then having to one day go, you know what? Actually it's not working anymore, but my heart goes out to all those people who've been in that awful situation because I can't imagine how hard it must be.
Danielle Lewis (12:55):
Oh, totally. And I mean, the thing is, you hear every small business owner talk about cashflow, no matter what industry they seem to be in, whether it's a slow month, so they're struggling with payroll or having to invest in those supplies to get a product to market. There's so many things. I think you are spot on that we don't talk about it enough. So these small business owners have this problem and go, oh my God, obviously I've stuffed it up. Obviously I'm failing having this problem. But I think it happens to everybody.
Amy Simpson (13:30):
Yeah, I think you're right. And I think one of our biggest barriers in being a small business in small business is fear and fear of failure and being holding ourselves accountable for the exact dollar that's in our bank account, which isn't in the bigger picture of things. We need to also look at what the value of our business is.
Danielle Lewis (13:57):
I love that. And I also love your comment about planning out the year. I think that people get really scared about money and scared about cashflow and scared of making a mistake that they don't look at it. They actually go, it's too stressful. I don't want to look at that problem. Versus going, okay, you know what? This is going to be a problem, so let's actually map it out and do the best we can to forecast and estimate and flag those important times or those stressful times on the calendar so that we can be as prepared as possible. I love that you went and did that,
Amy Simpson (14:33):
And there's still learnings from doing that this year. There was still things that I really stuffed up on. I know that for next year, I know I need a better plan for next year because I really could have done it better, but sometimes you're just flying by the seat of your pants because you're just fighting fire to the next fire, and you've just got to roll with the punches and just do best,
Danielle Lewis (14:58):
And you're wearing every hat, right? Business owners are wearing so many hats we can't be expected or to expect of ourselves that we'll get things perfect. I think we are probably our worst enemy sometimes. We're our harshest critic sometimes, I think.
Amy Simpson (15:16):
Yeah, we definitely are. I agree with you that,
Danielle Lewis (15:20):
So do you sell just through your web store or do you wholesale? Do you sell into retailers? What's your business model look like?
Amy Simpson (15:30):
Yeah, so I'm in stores. Cool. And my models with that have been more so, particularly at the start, I didn't want to just walk into all of those lovely delis and all of the ones that have 15 different jam products on their shelves. And then you pretty much, it all comes down to what your label looks like, whether or not someone's going to pick it up and buy it. So my strategy has been more so with cafes, so a lot of That's a great idea. Yeah. Well, I do a one liter large not for resale hub that then the agreement is they can use that in their dishes, but then they have to make reference to Paddings and jams and sauce on the menu.
(16:20):
They have my products on the retail shelf. So for them and my background, I used to be a sales rep, so I love going into these stores and saying, well, actually, you can get $5 from somebody who's coming in there to buying a coffee, but you can also make a similar amount of profit from selling my jars on your shelf. And then getting that concept in their heads where they go. And some of them, I've got a handful of cafes where they have taken that on board and they just turn through my product so far and they can't get enough of it because they can really see the value on that add-on sale. So yeah, I've sort of gone more with that strategy now that I'm starting to go into the larger stores. So Biome Ecostore, they've been cooking my products for the last year now.
Danielle Lewis (17:15):
Love them. Yeah,
Amy Simpson (17:17):
Lovely. Yeah, so I've got a few more stores now too, but I'm in about 20 retail stores across the three states over the eastern seaboard, eastern side of Australia. Sorry, my next approach is, so my goal is I want to get into either one of the major hotels or airline when you go to check in for a hotel and in the morning you have those little pots with your croissants of jam. So I want to into one of those.
Danielle Lewis (17:51):
Oh my God, just makes so much sense. For the boutique hotels who I really try and do things different, your QTS and all those, they are always trying to set themselves apart, and you just think about the same old, same old jams that you get. That would be such a cool approach. I love that.
Amy Simpson (18:13):
And I've had a few conversations with some hotels, which is really exciting. So I think in the next few months, I think there'll be some really exciting advancements, which I'm not going to count my chickens before.
Danielle Lewis (18:29):
I'm just sending you all the good vibes. Yeah, that's right.
Amy Simpson (18:32):
So the other one, the factor is that a lot of them are putting in sustainability policies where they don't, probably what they would do is just get a giant tub of just mainstream jam, put them into a little plastic dish and then serve it with, if they're doing in-room dining or if they're doing any picnic boxes and things, a lot of the major hotel chains are starting to do where they're not allowed to use any of the plastic, obviously, so they need to go into the jar. So that's sort of a really good way for me to get my foot in the door there.
Danielle Lewis (19:06):
That's so cool. You can tell you're a sales person. No, I love that. No, it's so cool. I mean, it's so important. I mean, at Spark, we're all sales, right? I've been a sales person for 20 years, so I kind of froth over, oh, what about this idea? What about this idea? I
Amy Simpson (19:22):
Love it. Yeah. Yeah. I'm so passionate about that, and I'm always thinking about ways to be one step ahead. And so one of the things that I found with a lot of the ingredients and all the prices that increase my jars since I started have increased by 40% or something, the cost of the jars alone. But one of the things I thought was, I don't want to just go, okay, well, I'll just increase my prices, because then that just creates the trickle feed effect, and that ends up on the mom and dad consumer who may or may not buy my jams because it's an additional dollar more per jar. So rather than doing that, I've tried to think of other ways to combat that and come up with different products. So I've just, in the process of launching what I'm pulling my platter series, so sort of in this lovely little kin jar, that's a little bit, it's the size of a Raman with really nice lid, but the idea is you can just crack the lid and put it straight onto your platter. So then if you're in a shop and you're buying the cheeses and the crackers, but you're going over to a friend's house, you can pretty much just have it all there. And so it's all ready to go, or for picnic or anything like that. So just to, oh my God, that's
Danielle Lewis (20:41):
So smart.
Amy Simpson (20:42):
So trying to develop another product, obviously the price point is a little bit higher because of the convenience of it, and that's a great way for me to try and combat not increasing my prices on my mainstream ones that I have my od, but then to develop a new product that means that there's an alternative there and hopefully tap into a whole new market.
Danielle Lewis (21:08):
Oh my God, I think that's so smart just to have an alternative approach, because I think you're right. Every business, I'm getting emails, oh, I'm so sorry, but we've got to increase our price based on global, blah, blah, blah. Everyone's doing it right now. Right? It's almost like you expect every product to have a price rise. And I think you're right. At the end of the day, consumers are going to have to draw a line somewhere and give something up. It's not like everyone's getting wage increases that match the cost of living increases, unfortunately.
Amy Simpson (21:44):
That's
Danielle Lewis (21:44):
Right. So I just love the idea of thinking outside the square,
Amy Simpson (21:49):
And I think we need to, because if we just go, oh, well, everybody else is increasing their prices, I'll just do the same. I just worry that firstly, people are going to say, well, I don't need to buy the premium jam. Why don't I just buy the basic stuff? Because I can't really afford the premium stuff because their prices keep on going up. I want this to be something that everybody can enjoy and it can be celebrated, and it's fun. Some of my jam is, one of my favorites is the rose gin jam Rose gin jam. It's so popular with the soccer mums, me being one of them. And it's fun, and it's a bit different, and it's got the little rose petals in it, and I want people to be able to enjoy that and not feel guilty about buying it, because I had to raise my prices. And then they're thinking, well, I'm going to take the price tag off so the husband doesn't see how much I spent on it or something.
Danielle Lewis (22:46):
Yeah. Oh my God, that is so platter worthy. Can you imagine rocking up with a cheese platter and your jam has rose petals in it? That's so cool.
Amy Simpson (22:55):
Yeah, it's a hot favorite, that one. That's so good. One of the other things I've done this year is entered into some competitions.
Danielle Lewis (23:06):
Cool. Tell me.
Amy Simpson (23:07):
So the preserve, it's a whole new thing. Never done this before, since this year's a local show, which I thought I'd start there and just see how it goes. There's a local show called The Brookfield Show, and I entered pretty much all of my things thinking I have no idea what they're going to like and what they'll want me to do. So I entered them and ended up getting champion champion of show. So the champion hook, that's what it's called, sorry. And I was like, wow, okay, I'll keep going with this. I'll keep doing it. So then I entered Royal Queensland show the CCA here, and it's all very serious. There's lots of protocol behind how you enter your jams and how much you fill them and how you present them, how you label them. So there was a lot of teas and Cs to read to make sure, like CWA, they've been doing this for so many years, they want to make sure everyone gets it right and it's there for everyone. And so I entered the ones that won gold from the Brooksfield. So I entered them and I entered my chocolates fudge sauce, which is totally decadent, really just got Kalu in it, and it's just, oh my God, death by chocolate richness in your mouth with every mouthful. And I took home the champion of, so for that one star chocolate, God. So now the main reason for me doing that is I can put my fancy little gold medallions on these. Exactly.
Danielle Lewis (24:46):
Marketing. Yes,
Amy Simpson (24:49):
Absolutely. Golder. Putting that stuff on my jar, and it's done so well with PR for me to be able to get that name out there. So I guess just thinking about what can I do to really help bring awareness to my product and to my brand, and to really shine a positive light on it and getting this, and I guess it's more of a local thing from in Brisbane, but people say, wow, you won the cca.
Danielle Lewis (25:18):
Oh my God, it's a very big deal. Yeah, I'm from Brisbane. I'm like, that's a big deal.
Amy Simpson (25:23):
Yeah. So yeah, good fun. But now I'm just busy putting medallions and all of my jars. When you go to buy wine and you walk in there and they've got three medallions on a jar,
Danielle Lewis (25:34):
That's how you buy wine, right?
Amy Simpson (25:37):
You read the labels.
Danielle Lewis (25:38):
Exactly. I mean, that's so clever, right? I love the, I bet you three years ago you weren't going, I'm going to enter the CCA in a jam preserve award. Right?
Amy Simpson (25:49):
No way. And there's no way I ever would've thought that I was going to get a champion sash like this T is this big.
Danielle Lewis (25:59):
Oh my God,
Amy Simpson (26:00):
It's beautiful. And I was standing there having a photo taken with it behind me, and my husband was taking a photo for me, and this old gentleman came up to me and he said, is that yours? And yeah. And he said, I'm a bit ticked off with you. Oh, no, straight away who he was, because I saw his name pop up, and he was poor guy was genuinely, he was trying to do it in death, but he was genuinely really put out that I took his rosette. Oh my gosh. And I thought, wow, this is a real serious thing.
Danielle Lewis (26:37):
Oh, yeah. Well, and that's an interesting thing. There would be people who are serial jam enterers into these awards and you've come in and gone, you know what? I'm ready to do something different. And you think about things differently and you've taken it out. That's so cool.
Amy Simpson (26:53):
Yeah, it is pretty cool. I don't know. I think it's probably the best thing I've ever won in my life, which was really sad.
Danielle Lewis (26:58):
I'm like, if anyone gave me a sash and a little rosa, I'd be like, I'd be wearing it around. Right.
Amy Simpson (27:03):
No, no. I was tense in
Danielle Lewis (27:04):
That on your shirt.
Amy Simpson (27:05):
Well, I was never very great at sports, at school, so this is probably as good as it gets for me.
Danielle Lewis (27:11):
That is so cool. And I just love as well, any business thinking about how people listening to this episode can apply it to their businesses. I just love the theme of thinking outside the square. So going, okay, what market am I in? What product or service do I sell? And what's out there? What's in the industry? What competitions, what events? What is out there that you can kind of put yourself forward and have a go?
Amy Simpson (27:38):
Yeah, that's right. I was really scared at the start, particularly, I can imagine very first one, the Brooksfield show. And I remember saying to my husband right before I was driving there to find out what I did. I was like, what if I don't win anything? What if I, I'm driving home and I don't even have one tiny little ribbons. Do I put that on social media? What does that do for my credibility? All of these things are running in my head self doubt. And I thought, well, I just need to just suck it up and get out there and back myself, because I know my products good. I believe in my product. And if I can't put, be vulnerable and put myself out there to let it be judged, it's being judged every day by people who are trying it. And I've never had one being in returned. So that's a good sign.
Danielle Lewis (28:31):
That's a great sign. That is awesome. And can we buy these online? I'm sitting here salivating over all these flavor. Can we buy these online?
Amy Simpson (28:42):
Yeah. So you are funny with your wine that you've got there, because what I actually do on Instagram is I do reels of different ways that you can use my products in a recipe. Oh, cool. Because a lot of people, one of the most common things people would say to me is, oh, rose gin jam, what do I have that with? So I started doing the recipe reels, and on Fridays, we do cocktail Fridays.
Danielle Lewis (29:08):
Oh, cool.
Amy Simpson (29:09):
Where I use jams in my cocktail. But in answer to your question, yes, I have my website all set up. So just paddington jams.com, and I tip anywhere to around Australia. And then just on my Instagram, I've always got all of the different recipe reels on there just to try and get people excited and motivated to try something new and to do something a little bit different.
Danielle Lewis (29:35):
I love that. And I guess that's just an interesting thing in and of itself as well, inspiring people about your product. So exactly like you said, I love when you said, okay, get the cafe to use it in a dish and then upsell the product. And I was thinking in my mind so many times, I buy jam for the one time a year that I make scones, and then I use a little bit of it, and then it just sits in the fridge for the rest of the year, and the next time I go, I should buy a new jar. So I actually love that you're like, this is a product that you are, right. Maybe people connect with the grandma or the scones, but there are so many amazing ways that you can use it. And I mean, I'm just blown away that there's roses and gin flavor. I'm like, I think I've been doing jam wrong my whole life. Sign
Amy Simpson (30:20):
Me up. Yeah, yeah,
Danielle Lewis (30:22):
Exactly.
Amy Simpson (30:23):
Yeah, that's right. And I don't think there's that many other businesses out there who are doing such a contemporary style of jam, which I guess is one of my major point of differences, just that it is a little bit unique and it is a bit more fun. But I'm just trying to do it so that particularly with the reels that I'm making or the recipes, it's not something where you've got to be in the kitchen for 45 minutes making something and putting something together, and it's something quick and fun and easy. We all live busy life, but we still want to just enjoy the little pleasures along the way.
Danielle Lewis (30:59):
Yes.
Amy Simpson (31:00):
Yeah. Hopefully that goes that.
Danielle Lewis (31:02):
Absolutely. I love it. So just to wrap, last piece of advice. So a lot of people who are watching or listening, depending on what platform they're on, have just kind of started their business. So they're right in that early phase where they're solopreneurs and they're wearing all the hats. They're totally overwhelmed. They're questioning a little bit why they did it. Any advice for people who are just getting started for getting through the hump and starting to see that success like you have with your world jam domination?
Amy Simpson (31:39):
Yeah. I like to call myself the jam strip. The
Danielle Lewis (31:42):
Jam strips. Oh my God. I love that. That's so good.
Amy Simpson (31:45):
Or the champion. I know.
Danielle Lewis (31:47):
Champion cool.
Amy Simpson (31:49):
I think the biggest thing for me is I think you need to figure out who your number one person is. So who is that person? When you walk out of, say, a really big business deal or something, and you walk out of there and you finally get them giving you the nod because they want to go ahead with something, when you pick up your phone and you look at your phone and you go to call somebody, who is that person that you call? Because that person that you call, that person has your back because they are the first person you want to share that information with. So they're the person who will always champion you, who will always give you that real pick up the offer when you need it to say, get out of this head space you're in right now. What you're doing is great.
(32:33):
Keep on track. Keep doing what you're doing, and you will be good. You will succeed. I think that one person is so integral because we have so much, so many times where we just spiral into this world of, this isn't good enough. I'm not good enough. What am I doing? Why am I doing this? And we just need that one person to pull us in line and to tell us what we need to hear at that time. And I just think that every single person needs to call that person and say, you are my number one person. Thank you. Because I'm going to need your help. I'm going to need you to tell me the God honest truth when I need you. Hear it, and it's going to make the world a difference, and it will really help you. It has helped me. Mine is my husband, as a lot of people will be their staff, and he is great at just sometimes I get shitty with him because he's not telling me what I want to hear.
Danielle Lewis (33:37):
Yeah. They're telling you the truth and it's not good. Yeah,
Amy Simpson (33:40):
Exactly. But it's what I need to hear.
Danielle Lewis (33:43):
Totally. Yeah.
Amy Simpson (33:43):
Yeah. So if you can find that one person who can just be your voice of reasoning and to really support you, I think, yeah, they're the backbone to helping you succeed, particularly if you're doing this by yourself.
Danielle Lewis (33:58):
I love it. I love it so much. Amy, you are absolutely incredible. Cheers to you. Oh,
Amy Simpson (34:04):
Thank you. Danielle,
Danielle Lewis (34:06):
Thank you for coming on Spark TV and sharing your story and your insights and your wisdom. I know that everyone tuning in will have gotten a lot of value out of that. I even scribbled something down myself that I was like, oh my God, that's just giving me a great idea. So you're amazing. I appreci. Yeah. I love it so much. You are the best. Thank you for your time and being on Spark tv.
Amy Simpson (34:32):
Thanks for having me.
