Operations Unfiltered

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Welcome to operations.

the podcast that takes you
behind the scenes of influencer

and talent management.

I'm your host, Zarina, and today
we have an amazing episode.

I'll be chatting with an award
winning content creator and

influencer, Simone Phillips,
better known as Charm City Table.

We had a great conversation about her
journey to content creation, the people

who make up her team, some challenges and
some accomplishments, and so much more.

So without further ado, let's
get into this week's episode

of Operations Unfiltered.

. Welcome to Operations Unfiltered, the
podcast that takes you behind the scenes

of influencer and talent management.

I am fangirling today because I'm
joined by, an award winning social

media influencer and content creator,
Simone Phillips, aka Charm City Table.

Welcome

Thank you.

Simone: That was such a nice intro.

Thanks for having me.

I'm so excited because you have been a
crucial part to some of my date nights.

You are a contributing factor to why
I cannot unbake my back this summer

because I cannot stop trying out
these restaurants that you recommend.

So how did you start this journey?

Where did, where did it begin?

Take us on a, on a journey.

Yeah.

Simone: So I, it was really just started
as a hobby and as a, you know, personal

interest is like most platforms and.

Content creators start out.

I love food.

I used to, I don't cook as much anymore.

Cause like my whole life is about
visiting restaurants and, trying

all these different places, but I
love to cook and try new recipes.

, and I remember , we always me and my
friends, we will always want to try a

new spot around the city, outside of the
city, even in, DC DMV, , but especially

in Baltimore, we love trying new foods.

As I kept doing that.

, I just wanted to take pictures and
show people and talk about them.

So it kind of became a
little personal diary.

for me to record, you know,
some of my favorite bites.

And you know, , I just like
the idea of eating out.

So when I started, , I wanted, I
was thinking I wanted to create a

platform Specifically for restaurants.

And then I wanted it to be
very centered in the city.

I want it to be very Baltimore centered
because I felt like, even though I

went to DC, even though I was like in
Laurel or wherever, I really felt like

our food scene had something to say.

And , people weren't
talking about it enough.

They were always, yeah, they were
always talking about DC and they

were always talking about, you
know, places in Northern Virginia.

And so when I started, , that
was the place to go to eat.

And I was like, ah.

I'm not driving all the
way to Northern Virginia.

I think Baltimore has the edge.

I kept going and I was like, you
know, fine dining and stuff like that.

We're still, we were building that up
at the time that I started, but I felt

like everything else, like price point
range, types of food, types of cuisines.

The city had it.

So I wanted to celebrate that.

What year did you start?

2017.

I started in spring of 2017.

Oh my goodness.

So seven years.

I think seven years is the math.

But yeah, so that was the thing.

And so my whole thing was like pushing
the Baltimore food scene, showing some

of my favorite bites and celebrating
uplifting the city, , specifically.

Now are you born and raised here?

Born and raised.

Yes.

Baltimore native.

Yeah.

Yeah.

Born and raised.

What's that?

What's that for all my listeners?

What's that?

Simone: I'm from over west.

I'm from West Baltimore.

I was, I was born and raised, uh,
well, not raised, I was born in

the city, , lived on, over on Park
Heights in like Falstaff area, , up

until elementary school, and then we
moved to Woodlawn, Baltimore County.

Zuryna: Okay, let me act like
I know over west, over east.

I don't know none of that.

I rely heavily on apple maps.

I am a county girly.

I was, I'm born and
raised in Houston, Texas.

I'm a transplant, so don't let, don't get
me to lie and act like I know over west.

You sound

Simone: like you knew what
you was talking about.

I'm

Zuryna: trying, I'm trying.

Yes.

But to your point, you started
right when the industry started to

shift and now we're in this crazy.

Space where it's, there's so
many people, so many content

creators, so many influencers,
and there's this age old debate.

Are you a content creator?

Are you an influencer?

What do you consider yourself?

Or are you both?

Yeah, I think I'm both.

I would say

Simone: that I feel like, depending on
what circle you and I think about this

a lot, cause it's always a discussion.

I feel like depending on what
circle you're in, it feels

appropriate to use them.

You know, like interchangeably
over here, right?

I'm over here.

I'm saying content creator over here.

I'm saying influencer, but I think
if you have a platform, if you have a

platform that people are listening to,
even if it's smaller, even if it's big,

like you are influencing people, so by.

You know, you don't always have, I feel
like people think an influencer is this

person who sells themselves and sells
their lifestyle and then pushes these

products on people, but, if you're into
movies and you're talking about , all

the movies that come out and giving your
personal review, you're influencing people

to get into movies and to watch movies.

So therefore you're, you know,
you're a film influencer.

So, you know what I mean?

Absolutely.

And you've,

Zuryna: you've influenced me
to get some poppies tacos.

You've influenced me to get some
empanada ladies, so I definitely,

yeah, I consider you that for sure.

Yeah.

So yeah.

Simone: Yeah.

So I think it's a little bit of both.

Zuryna: Okay.

So here on operations unfiltered,
we like to get into the

nitty gritty of the industry.

We like to know who are the people,
the processes, the tools and technology

that push influencers forward.

I want people to, to listen to
this and be like, I want to be an

influencer, or I want to work in the
backend of influencing all of that.

I want to get in the team.

So what tools do you use when
you are creating content?

Is that a ring light?

Do you use just your phone?

Give us the tea.

Yeah, I use a couple

Simone: of tools.

I have, of course, on my iPhone,
I shoot with my iPhone, , most

of my content for photos.

If I'm doing photos, sometimes I have a
Canon that I shoot with like a, a camera.

, but that's usually pictures of myself
or like group pictures of people.

, but it's mostly like 95,
99 percent my iPhone.

And then I have an led light that I use.

I prefer to shoot with natural light.

So that's why , I always tell people,
I like to go to restaurants, , In their

off hours, so go during, right when
it opens for dinner time or during

lunch so I can get that natural light
from the sun in, but I do bring an LED

light in case I'm in a moody restaurant
or a restaurant that's like dimly

lit so you can still see the food.

, what else do I use?

I use CapCut to edit.

So, uh, once I shoot all of my
content, yeah, in CapCut, I put all

my clips in there and then edit.

I have a simple, headphones, like the
iPhone headphones that are, that are the

core, not the AirPods for my microphone
and that's what I do for my voiceovers.

You're keeping it simplistic.

I keep it very simple because, you
Like my whole thing is, you know, I

wanted to, like I said, I love food.

I wanted to share my favorites when
I started, I wanted to highlight

the Baltimore food scene as I grew,
you know, it kind of does turn into

like, everybody's going to these
restaurants, you giving your own take.

So I just wanted to come across
as very natural and , my kind of.

Authentic style.

Like I don't want it to be
smoke and mirrors, because

they're talking about food.

You're kind of talking about people's
money, you know, the decision to spend.

So that's kind of my angle to, you know,
intentionally keep it pretty simple.

Yeah.

But my phone, my light cap cut, you know,
a little headphones to do the microphone.

And then for organization, I
use a lot of Google suite stuff.

Some Excel, , when I do the
black on restaurants, I have the

biggest Excel sheet that I use.

Yeah.

No

Simone: calendar.

That's what are you,

are you an automated type of person or are
you good with just basic, just give me the

sheets, the Google sheets and I'm good.

Simone: Yeah, I'm pretty,
I'm somewhere in the middle.

I feel like, yeah, I do use some of
the filters and some of the automated

stuff, but, but only if I have to,
, I'm not, some people are , Bosses

with smart sheets and excelling,
writing the codes like that is not me.

Yeah.

I'm just trying to get
it off my to do list.

I hear you.

Like if I could,

Simone: if I could, if I took
the time, maybe, but yeah, no.

Very suggestive.

And so are you the same
way with your content?

Posting wise?

Do you write all your content at once?

And same with filming.

Are you more of a batch creation
type of girl or are you reactive?

I'm reactive.

Um,

Simone: I think more batch creation,
I would say like, uh, you know, this

part of, you know, my, I'm a, so I'm a
full time content creator or full time.

I do full time things around my brand.

Like I'm not, you know, this is,
this is like my full time gig.

So I'm doing some consulting, I'm visiting
a lot of restaurants a day, you know,

some days I'm visiting 4 or 5 restaurants,
but all of those, you know, some of

those are for consulting or some of those
are to do tasting and not necessarily.

To create content, but sometimes I
have this really good experience

that I think I should share.

Yeah.

So, you know, think about in
a week I'm visiting like 10

to 15 different restaurants.

So stop.

And you

are booked and busy.

I know.

Yes.

Yeah,

Simone: it gets busy.

Oh my goodness.

And so, yeah, I'll sit down on a.

Usually on Sunday or Monday and put
a couple videos together for the week.

I never get to finish as many videos as
I want to because they Age old story.

Yes.

I do try to do like seriously
two to three videos.

, In one, you know sitting down
like at least Edit the clips and

do the transitions and then I'll
go back in and do the voiceovers

and like add the text later.

So I think I do batch not, oh my,

yeah.

That sounds like a . Yeah.

And it seems like honestly every
creator is different, but if you're

efficient that way, I love to see it.

We love efficiency.

Yes.

Simone: No, that's the
only way I could do it.

'cause I used to do one video at a time
and like I'm gonna sit down and do it.

I'm gonna sit down and do it, and then I
get the week goes bottom, I'm at all the

restaurants and get on all the meetings.

It gets backed up.

I didn't make one.

video this week.

Oh my gosh.

And sometimes that still does happen,
but I think that batching really helps.

Cause it's like, even if, you
know, something will pop up

that I'm really excited about.

And then I do feel inspired to create and
put it up that same day or the next day.

But if I don't, I still have those
videos that I created on Sunday or

Monday and I can put those up instead.

Oh, see, that is good advice.

Now, if you guys are listening, I
hope you have your pen and pad out.

I hope you have your notes out.

Uh, app open, take the notes from a goat.

Okay.

And now you mentioned that you do a lot of
this work on your own, but part of project

management is learning all about the
people that help you run your business.

Yeah.

Um, so are there any
key people on your team?

Are you a solo?

Simone: I have a lot of help.

Um, I don't, you know, I don't
have a lot of full time people.

But I have, I had, she just went to
college literally like last week.

It is that season.

Simone: She was with me since
sophomore year of her, of

her high school experience.

And she was like, her name was Haley.

She was amazing.

She helped with website updates, you
know, help me keep track of my email.

My calendar like we used to have
meetings where we bounce off creation

ideas and transition to my platform
because the landscape for food content

creation food blogging is always
changing And she you know, she has an

eye that's a little that's different
from mine of course naturally because

she's a couple, generations younger
and she just you know, she just She

just has a different angle general
because everybody's a different person.

So it was so great To have those
conversations with her and see her

perspective Especially to think like
not everybody thinks like me, not

everybody processes things the same way.

So she, she was such a big help.

So I am in the market for like
a new intern or a new assistant.

Uh oh, after this your

DMs are going

Simone: to

be blown up,

Simone: uh oh.

I know, I'm scared to like post it because

I don't want to.

No, you don't want to go through that.

Yeah.

Simone: I have all the resumes and
now I'm telling people I don't know,

, that's, that's been my hesitation,
but no, I really do need one.

Cause this, this week has been truly
excruciating not having that extra help.

Um, yes.

Outsourcing has been key.

So yeah, I totally get it.

Simone: Yeah.

I do have a lot of freelance people
that I'll bring in for different

projects that I'm working on.

, Like right now it's still definitely
in the works, but I'm working on like

hosting dinners and like activities
for like people to come out.

And so I have hired an event planner.

I had another content creator to come
help when I launched my newsletters.

I had a freelance person, Lisa, who
worked with me for a couple of months

until I get those newsletters out.

My husband, my husband's a big help.

He helps if I'm ever in front
of the camera, he's usually

the one shooting the content.

He's the one that kind of
handles the photography.

We love husband and

wife.

Yes, come on husbands.

Listen, the husbands
will catch those angles.

I love that.

Simone: He's so good now.

Mine too.

All my friends are jealous.

They're like, uh uh, your husband's
squatting to catch the angle.

I'm like, he absolutely is.

Yup, that's him.

You have quite a few
hundred thousand followers.

And usually people feel like at
that point you need a manager.

You need an agent.

Yeah.

Do you have that?

If so,

Simone: why

are we,

Simone: Oh, why not?

I don't, you know, I've been
in, I've been searching.

I feel like.

You know, this is, this is
like not a brand new search.

I've been looking for a year
and I will say I technically do.

I have a management company who will send
me, I can't remember what the agreement

that we have, but basically they'll send
me, businesses who are in the market,

for a content creator for certain things.

But I don't have someone who
helps me manage my content.

Like what I've, I've been in the search.

For a talent manager, someone
that can help me strategize with

my content, someone who can bring
in, help me bring in brand deals.

, just because the consulting side of my
business and assisting small businesses

with marketing has kind of really revved
up in these last, in this past year, in

2024, and so it's kind of hard for me to
look for those opportunities on my own.

, I'm very grateful, very blessed to say,
, People, most of the brand deals that I

get, they reach out to me, but I don't
do a whole lot of pitching these days.

I just literally do not have the time.

, so I was working with a team like
that would just send me stuff.

But the things that they're sending me
are just, they blast them out to everyone.

So they're not very catered,

customized,

Simone: catered to me at all.

I'm like, I'm not.

Doing a medicine ad, I'm not doing, you
know, that's not my, that's my, my niche.

So like, I don't have a management team
who can, you know, help me strategize

and think about, you know, and keep
up,, with trends and just things that

are, just things that are happening.

So I'm still doing very much a lot
of that on my own, which means some

sleepless nights, but it's okay.

Yes, that is a part of the daily grind,
but we are putting that out since

you've said what you're looking for.

Hopefully it will come to you.

I've

Simone: met with quite a few management
companies, but feel like my style, a

lot of it is off camera, you know, I'm
presenting the restaurant I'm presenting.

So I think a lot of people get, get
like, they're thinking, you know, what

is a food blog or food content creator?

That's not a reviewer.

And that's also not necessarily lifestyle.

I think that's kind of a hard,
a difficult niche for some, not

everybody, but for some, uh, management
companies to kind of realize, cause

I think they want people to know.

I don't know what they're looking
for, per se, you know, I don't want to

assume, but.

Yeah, you're a unicorn and you
need a, you need someone who

can help you with the unicorn.

Yeah, help the unicorn.

Yes,

Simone: yes, with the, yeah, exactly.

With the, like, the thoughtfulness
behind the platform.

Cause it's, it's supposed to be fun.

It's supposed to be informative, but I
feel like a lot more thought goes into it.

So, like.

Yeah.

A random Pepsoday C ad
just wouldn't work for me.

No,

Simone: for sure.

For

sure.

Well, listen, y'all, moral of
the story, she is looking, but

you have to be intentional.

She is looking.

Yes.

That's it.

That's it.

And a little

Simone: intentionality

goes a long way with me.

Yeah, for sure.

And while you were mentioning what
you were looking for in a manager.

You were doing a little bit of cloth
talk, a little bit of brag talk.

You were saying I'm a consultant
and I have all of these things.

So let's get into brag on yourself.

This is the segment where
I need you to run it down.

You were recently given an award
by Mayor Brandon Scott's office.

We need to get into that.

Oh my gosh.

Your bio says.

says you were on the Drew Barrymore show.

You've been on NPR.

Let's, let's, let's run it down.

What are some of your
greatest accomplishments?

Let's go.

Simone: When I started, it was.

Such a hobby.

And , I remember thinking back,
I've said this before that one

day, you know, restaurant might
have me come in and , eat for free.

And like that, that was like the dream.

So everything that has
happened after food, yes.

It's like completely like surpassed
anything that I ever dreamt this up to be.

So it's just, sometimes it's mind
blowing when I look back, but

yeah, I was recently, given a
certificate of recognition by.

Mayor Brandon Scott in his
office for community impacts and

congratulations, so deserving, because
like I said, you are an influencer.

Yes, thank you so much.

Yeah, I want to influence the community,
you know, things with restaurants

and things where events, you know,
this is economic impact for the

city, you know, see how it's fun.

You know, yeah, people get great ideas.

Yeah.

People are more connected, which
is great, but it also puts money in

people's pockets and keeps the city
thriving and, a place for people to

come and they feel comfortable living
and eating and celebrating here.

So I think that's just a beautiful
thing that's just, that's been, , one

of the benefits of having this platform.

,, I was on the Drew Barrymore
show a couple of years ago.

It was a hometown hero series.

So I got to talk about.

Some of my favorite spots in the Baltimore
and, um, did have a little, it was fun.

We did like a ride on the water taxi.

We visited some of my favorite food spots.

Yeah.

It was really, really cool.

, I've gotten to work with so
many huge brands, including

the Ravens, the Orioles.

, I've gotten to work with, Verizon,
Comcast, helping small businesses.

With Comcast, get grant money
and grant opportunities.

Oh, that is amazing.

Yeah.

So a lot of small businesses, that's
their issue is like it's money.

They're self funding.

They're not a big corporation.

So, you know, any opportunities
to do that with any big companies

or just feel so good because
that's the whole point,, it's.

It's the whole point to make sure
everybody feels like they're a part of

it and they can like, And then they

Zuryna: have a seat at the table and And
so many times money is the barrier so

that's amazing money is the barrier, you

Simone: know People have a good product
a great idea and it's like well if I

had just had ten thousand dollars I'd
be able to bring this idea to life.

So things as simple as

Zuryna: like Startup fees are crazy.

So you, you are doing, doing the work.

I love to see it.

And you mentioned all these
wonderful collaborations.

You've been on Drew Barrymore
show, which is amazing.

Are there any dream
collaborations that you have?

Anyone, any brands you want to
work with that you haven't yet?

Um,

Simone: I don't know.

I don't know if there's , because
, like I said earlier, I think a

lot of this, , it's just amazing
in and of itself, I just, yeah.

Just seems surreal at times
that we're able like that.

I'm able to work with all these major
brands and work with all these amazing

people, but I think, you know, as my
platform continues to grow, I just want to

make sure, , is stays Baltimore centric.

So any opportunities to work
with, , Baltimore organizations

and a really impactful way.

And connect with people in a really
impactful way, , that people could

actually see and feel those are
sort of my dream collaboration.

So I can't say that I have a brand,
but I also, you know, I always want

the impact to be bigger and better.

So any collaborations that kind of
fit that mold always feels good to me.

Zuryna: I love that feel good
collaborations are always the ones that

Simone: are

Zuryna: always the ones that
yield the best, that have the best

engagement because it's authentic.

Simone: And you want
to, I want it to be felt.

I never wanted to feel like, , it
is just another food blog.

, of course you can't, , not
everyone's going to see that way.

But for me, you know, I have
to feel like it's something.

, something special is something
that connects with people

in a very authentic way.

So that's what I'm always looking for.

No, sure.

And I feel like from here on out
this year, the past couple of years,

authenticity has been reigning Supreme.

So people can tell when
you're being faked.

So we love to see that.

And , what advice would you give
to someone who is interested in

content creation as a career?

I know it's not all glitz and glamor.

So what would you tell someone?

Started this as a hobby.

So

Simone: I would say, yeah, my advice
is always to, just really get started.

What do you like, how do you want
to deliver it and figure that out?

Just start posting and don't get too
caught up in just trying to go viral.

I feel like that happens a lot.

You know, in this, in this viral, sort
of attention economy, people are just

obsessed with getting likes and shares.

And they haven't really
developed their style.

And sometimes I feel like When you're
quick to go viral, your style starts

leaning into what you think is going
to get clicks and likes and what you,

and not necessarily what you think is
going, like what makes you happy or

what makes you feel a little fulfilled.

So I would say my advice would
be to create the content, post

it, look at your style, see what
you like, see what you don't like

and figure out what you want to do.

And also.

For, for the type of content creation that
I do, a lot of the behind the scenes stuff

like networking and, um, relationship
building is a thousand percent necessary.

Oh, I don't ever want
people to speak on it.

No, sure.

I don't want anybody to ever think that
it's like you alone in your room or you

at a restaurant with one of your buddies.

And that's all that it takes.

So, you know, if you want these local.

, collaborations and you want to be a
part of a network, you have to network

and you have to build relationships
in order to get those opportunities

because nobody's going to know you.

And they want to know that the people
that they're working with are sane.

First of all, they want to know
the brand that they work for.

Those are things that
people are thinking about.

You know, this is people's jobs.

These are people's livelihoods.

So I think networking
is, is very important.

Very much an important part in
building a solid relationship for sure.

. Companies and stuff.

Zuryna: Networking is key.

And I think a lot of people
think of content creation.

They're in it for just the money.

Can you talk about that piece of content
creation and have you been profitable

as a content creator or employer?

Yeah,

Simone: I think so.

I think there are, you know, It's
an industry in and of itself now.

It's a new form of media.

So yes, of course there are some people
who are in it strictly to make money.

, I don't want to pretend like those people
don't exist because they 100 percent do.

But I feel like most people who are,
, able to continue this and to keep a

thriving, genuinely have a passion for it.

For what they're doing, because
specifically with food and restaurants,

it's not that you're not getting that
much money off of visiting a restaurant,

even the restaurants that are these
small local restaurants, they simply

don't have a big marketing budget.

And that's, you know, we talked about
earlier, these restaurants not having,

.
The income to even get their ideas,
some of their ideas off the ground.

So

yeah,

Simone: they definitely don't
have 10 grand to, you know, pay

you and several creators pockets
to come to their restaurant.

So it's just not a lucrative, uh, Please

say it louder for the
creators in the back.

And I try to tell people that I
managed, please set your expectations.

Simone: You know, I've made quite a bit of
money off of brand deals, but they're not

specifically with those small restaurants
Pepsi and Verizon and cotton, but some

of the ones that I mentioned earlier,
those larger, Brands, some of a lot of

the brands, specifically Pepsi, , will
have me, you know, cause my whole thing

is supporting local, so I'll get paid from
them to either to advertise their product

and then promote a small black owned
business or a small Latino owned business.

So that money isn't coming
directly from that restaurant.

It's coming from that bigger company.

So that's, yeah, that's how I'm able to
secure larger brand deals is working with.

Bigger companies to still do
the same thing that I'm doing.

Um, so that's where a lot of that comes
from, but I never want people to do this

for the money cause you'll get burnt out.

Zuryna: Hello, really quickly.

This is not a get rich quick scheme.

You have to put in some hours.

Okay.

Yeah.

Simone: And I think people do see it
as an opportunity for a side hustle.

Which, you know, if you're good
at it, that can be helpful.

But I don't think, I don't think
being a food blogger or whatever

would support someone's livelihood.

Not going to pay the

Zuryna: rent in this kind of economy.

Is that what you're saying?

Yes, yeah,

Simone: that's exactly what I'm saying.

And I feel like you can when you
have your brand, when your brand is

strong, when your name is strong.

Then it brings on other opportunities.

Like I talked about consulting, I
talked about hosting different

events and things like that for
other, , businesses and organizations.

, doing like a lot of the behind the
scenes stuff that has helped me to having

those different streams of income as
people like to say through my brand.

Has been, you know, has helped me
support my livelihood, but definitely

not visiting restaurants, eating
there and sharing them alone.

Zuryna: And then let's get real.

. At what point in your career were
you able to get those brand deals?

10K, 50K?

I

Simone: don't even know
what number that I was at.

But it was in, when I went full
time, it was, it was two years ago.

So.

I had already been doing it for
about four and a half, five years

before I was able to , go full time.

I'm not saying that's everybody's
experience because people can grow

pretty quickly and create a strong
brand and a strong name for themselves.

But I think when it, when I started
making like consistent income,

it wasn't enough for me to quit.

My job was probably like three and
a half years ago, like 2020, 2021.

Yeah.

Zuryna: So you really put in some time.

And if you don't mind me asking, what
were you doing in addition to creating

content while you were, working?

I worked, yeah,

Simone: I've always worked in ed
tech, so education technology,

usually on the people focused.

And so the last job that I worked, I
was a customer success manager for a

tech company that, so I would have to
travel, to universities and just, it was a

relationship building role, which is good
because I am, I feel like it has helped

me with this, with this role specifically,
just knowing how to build a relationship.

A business partnership, a business
relationship and how to make sure

it's working, conflicts arise,
how to be very solution oriented

without blowing things up.

This is a personal sometimes
this is a business.

So that's what I was doing before.

I was a customer success manager
before that I worked with doctoral

students and students who would
get a master in education.

Yeah.

And I just, all I did
was help with retention.

If they were struggling with some
things on the university and again,

problem solving that sort of thing.

Zuryna: Wow.

And look how those skills transferred
over and now you're a business owner.

So we love that for you.

And so these are some burning
questions that I have as someone

who is a consumer of the contract.

I love it.

So When you go to a restaurant and
you taste the food and it's nasty,

do you continue with the review?

How does that work?

Simone: No, I think, now it's become
a little easier, because people know

my brand and I swear, some people
online, because it's to uplift the city.

So people think that it's
just everything's so nice.

And I'm just like, Oh my God, I love it.

But I will tell the restaurant,
I will tell a chef, chef,

chefs are very sensitive.

So I am kind about my critique, but
I will tell them, even if I know

that I've known them for years.

Yeah.

Cause they are artists and they are super

Simone: sensitive.

And it's funny to , be like.

Well, I thought, this needed
a little bit more spice.

Well, yeah, it's not supposed
to have spice like that.

Clap back a little bit.

Awkward.

But yeah, these are just real
conversations that I feel like I have

to have for myself to remain authentic
or to even get, have their respect

because it's like, it's not just
about it coming off to the people as

positive or, you know, try for yourself.

Like, I really wanted to feel
like something that I enjoyed.

And I really want the chefs in the
restaurant to feel like this is a

product that they could sell to people.

And that people would enjoy.

So if that's not being delivered, I
think they should know that's all I can

offer at this point, you know, that's,
that's literally the point of doing what

I do to be able to share that feedback.

So, no, I'm a big, I'm
a big feedback person.

If it's great, you know,
I'll sing your praise.

If I think it's missing something,
if I think it needs something,

like I will 100 percent say that.

Yeah.

Zuryna: Honesty is key.

And that just adds to your authenticity.

So that was just, that was my burning
question because I work with some

talent that will eat the food.

They tell it, they like a lot

Simone: of times I'm invited to places,
but a lot of times I'll go on my own

as well to just, I've been meaning to
check this place out, I don't feel like

messaging the people and coordinating
the setting it up and cause not

everybody get how the process works and
sometimes I genuinely don't feel like

explaining it to them and sometimes I
just wanted it to be , A review that

wasn't, super set up and, , the people.

Authentic.

Genuine.

Yeah, again.

Yeah, right.

I want it to be genuine.

So sometimes I'll go in and
just not have a good experience.

And be like, okay, well, I tried it,
I'm going to put that in the vault.

We're going to put that in the vault.

Sometimes I'll share my stories,
especially if it's a, if it's a

restaurant or a place that people
have been like, y'all get a lot of

DMs, people to ask me to try places.

I'll be like, Oh, I
finally tried this place.

And I, you know, I didn't like it.

I thought it was missing
this, this and that.

Zuryna: Have you experienced the Keith
Lee effect where you've said a not so good

review and the restaurant has been like,
no, or the positive side effect of that?

Simone: The only one I can think of, yeah,
the positive side, it happens quite a bit.

You know, some people will even joke,
I'll have a restaurant, like a poster

restaurant that performs really well and
they'll sell out of stuff and they'll

be like, Oh my gosh, you have the Keith
Lee effect, the charm city table effect.

Restaurants will definitely joke like
that with me, quite a bit, but the

only one I can think of that I've said
something and it hasn't been flattering.

Well, it's, it's been two times, Black
Swan and it was more so a critique

of the service and the experience

it was a chef specifically.

I can't remember what restaurant he's
at but I like critique that chefs.

Specific style.

And he was super mad awkward.

I wasn't saying like, I wasn't
saying that he was a bad chef.

I was saying that he has a very
niche style, a very specific style.

And I think most people would like it
if he was able to market it better.

If, if people knew that his style.

Was that and not like some
American traditional cuisine.

Yeah, they would like it because then
they could go for his French stuff.

They could go for that.

Special culinary experience, but
if they're thinking they're going

to have a burger steak pizza
type thing, they're going to be

upset.

They're going to be all

Simone: the mother sauces
and everything going on.

People are going to be like, what is this?

I'm like, what is this, honey?

Okay.

That's very

Zuryna: consultancy of you.

And some people just don't
have the appetite for that.

No pun intended.

You

Simone: should let people know
that in advance, you know, people

have to remember, and I'll keep
this in the back of my head.

Okay.

People are spending their real money.

We're getting these free experiences.

The chef is, of course, getting, you
know, to create and do his thing,

but, everybody isn't going to like
everything, and I'm well aware of that.

That's definitely a possibility, no matter
how much, People praise a restaurant.

I feel like that's how people
use the term overrated.

I feel like that's how that becomes a
thing Thousand people like the restaurant

but you five over here that may not be
your cup of tea and that's fine That's a

little bit different from somebody Serving
up a terrible product or not being able

to market to their right audience and,
all the people coming in expecting one

thing and seeing and experiencing another.

So, , you kind of have
to find that sweet spot.

You gotta have to find that sweet spot
where people understand what's going on.

And the majority of people
are enjoying what's going on.

So no, for sure.

You are giving some gems today.

That's why I told people at the top
of the episode, get your notes ready.

Get your ass out.

Get ready.

And so what's next for charm city table?

What's next for Simone?

You mentioned consulting
what's on the horizon.

Simone: Yeah, I think my, my thing is
always just strengthening my brain,

like I said earlier, and, um, just
trying to scale the impacts of what

charm city table does for people and the
community and small businesses and local

restaurants and like, what does that mean?

It means a couple things, but you know,
everything's kind of still in the works.

Like I said, I'm moving into like dinner
hostings, which I think will be fun.

Like I do that for like special events.

Like I did one with Hopkins where I
was like facilitating a conversation.

Oh, I love that.

About like civic engagement
and things like that.

But I want my own, you know, Things
to be like, okay, visit Baltimore,

visit Baltimore, where are you at?

Simone: That's what I want.

I want it to be more of my own thing
where I'm hosting these dinners and

hosting these events and getting
people into the culinary scene.

And of course, you know, I
want it to be a bit equitable.

So having people who may not be
able to afford that experience,

but our foodies and want to
enjoy the experience to enjoy it.

And then people, of course, who
have the resources and are just

fluties and want to enjoy it.

So more of that, more connecting with
people in person as opposed to offline,

I think is more of my next step.

So we're, we have lots of things
in the works, so we'll see.

I love

Zuryna: it.

So downtown partnership.

, Bopa, hit her up, please.

And then if you are, if you guys aren't
following her, which I don't know how

you're not, where can people follow you?

What is your website?

How can we keep up with all
things Charm City Table?

Simone: Yes.

So my main thing is Instagram.

I'm on Instagram and TikTok.

You can follow me at Charm
City Table on Instagram.

Twitter threads, but like that's
X and threads, and then, uh,

TikTok I'm Baltimore food blogger,
and my website is charmcitytable.

com.

And there you can see my bio and
the restaurants who I collaborate

with and all those, , all the fun
stuff, podcasts like this will be

on there eventually, all of my media
opportunities and things like that.

So

yeah.

CharmCityTable.

com.

Well, you guys heard it here.

We learned so much from you.

Thank you so much for coming.

Like I said, this is, I'm
completely fangirling.

You are responsible for
some killer date nights.

So thank you so much.

Thank you.

And, I hope everybody learned something.

Thank you so much for joining
Operations Unfiltered, everybody.