1 00:00:00,480 --> 00:00:02,920 Speaker 1: Hey, it's Neils so Adri. You're listening to kfi EM 2 00:00:02,960 --> 00:00:06,800 Speaker 1: six forty the four report on demand on the iHeartRadio app. 3 00:00:08,360 --> 00:00:10,520 Speaker 1: We've been trying to set this up for weeks and weeks. 4 00:00:10,800 --> 00:00:15,320 Speaker 1: The good folks from Farmer Boys are in studio today. 5 00:00:16,520 --> 00:00:20,239 Speaker 1: Omar is here is it? Maas? Yeah, Omama Malas. Thank 6 00:00:20,280 --> 00:00:23,639 Speaker 1: you for having me. You're junior. Look at that? Yeah? 7 00:00:24,520 --> 00:00:27,840 Speaker 1: Do you write checks on your dad's and just go, hey, 8 00:00:27,960 --> 00:00:31,200 Speaker 1: look at my idea? I could forge to out right 9 00:00:31,400 --> 00:00:32,720 Speaker 1: see it's good to know. 10 00:00:32,920 --> 00:00:34,159 Speaker 2: Yeah, thank you for having us. 11 00:00:34,280 --> 00:00:38,000 Speaker 1: No, my pleasure. Thanks for coming in. You brought food, yep, 12 00:00:38,159 --> 00:00:40,159 Speaker 1: and all kinds of stuff of course. 13 00:00:41,240 --> 00:00:42,960 Speaker 2: Yeah. I've been a part of you know, the Farmer 14 00:00:42,960 --> 00:00:46,360 Speaker 2: Boys family, my whole life. My father Omar MAWASEI became 15 00:00:46,360 --> 00:00:50,360 Speaker 2: a franchisee in two thousand and seven. I officially started 16 00:00:50,400 --> 00:00:52,720 Speaker 2: working at Farmer Boys at the age of sixteen as 17 00:00:52,760 --> 00:00:56,720 Speaker 2: a cashier cook. Started from the bottom. Now today I 18 00:00:56,800 --> 00:00:59,960 Speaker 2: oversee like eleven locations, all of his locations kind of 19 00:01:00,160 --> 00:01:01,760 Speaker 2: area manager, operations manager. 20 00:01:01,840 --> 00:01:03,480 Speaker 1: Wow, and you're you're a young guy. Can I ask 21 00:01:03,520 --> 00:01:04,120 Speaker 1: how old you are? 22 00:01:04,440 --> 00:01:07,200 Speaker 2: I'm twenty two. Good for you, so I'm still in college, 23 00:01:07,240 --> 00:01:11,080 Speaker 2: this is my last semester. Good for you, and how Polypomona. 24 00:01:10,680 --> 00:01:15,360 Speaker 1: Are you all? Great school? Great school, And so you're 25 00:01:15,360 --> 00:01:17,240 Speaker 1: going to go into this full time? 26 00:01:17,280 --> 00:01:20,200 Speaker 2: You think, Yeah, that's my plan, you know, I going 27 00:01:20,200 --> 00:01:22,720 Speaker 2: into college, I was still kind of undecided, but as 28 00:01:22,760 --> 00:01:26,040 Speaker 2: he gave me more managerial rules, I became more open 29 00:01:26,080 --> 00:01:30,120 Speaker 2: to the idea. While exploring some majors like different options 30 00:01:30,120 --> 00:01:32,920 Speaker 2: in school, kind of like civil engineering, computer science, all 31 00:01:32,920 --> 00:01:36,160 Speaker 2: that stuff. So I decided, you know, take do a 32 00:01:36,160 --> 00:01:39,559 Speaker 2: good major as a backup plan, but keep this option open. 33 00:01:39,600 --> 00:01:42,800 Speaker 2: And I just fell in love with the business. I 34 00:01:42,800 --> 00:01:45,080 Speaker 2: think because I started at a young age. I really loved, 35 00:01:45,120 --> 00:01:48,880 Speaker 2: you know, cooking. It was making you know, customer service, 36 00:01:49,040 --> 00:01:52,600 Speaker 2: satisfying people, seeing how much they love our food, and 37 00:01:53,240 --> 00:01:55,960 Speaker 2: you know, possibly expanding the family empire. 38 00:01:56,000 --> 00:02:01,520 Speaker 1: Hopefully it is there is you know, during COVID, once 39 00:02:01,720 --> 00:02:05,440 Speaker 1: it ended and we'd have chefs come in, one of 40 00:02:05,440 --> 00:02:08,920 Speaker 1: the things they mentioned was being able to see people 41 00:02:09,000 --> 00:02:11,760 Speaker 1: eat their food again and then enjoy. So when you 42 00:02:11,840 --> 00:02:14,400 Speaker 1: light up talking about that, I get it. Yeah, you 43 00:02:14,440 --> 00:02:15,160 Speaker 1: know the drive through. 44 00:02:15,240 --> 00:02:18,080 Speaker 2: The drive through was really booming during COVID, sure, seeing 45 00:02:18,360 --> 00:02:21,000 Speaker 2: the dining room fill back up after COVID. That's what 46 00:02:21,160 --> 00:02:23,320 Speaker 2: really warms your heart, as you know someone who likes 47 00:02:23,360 --> 00:02:24,240 Speaker 2: to satisfy people. 48 00:02:24,320 --> 00:02:27,720 Speaker 1: What do you think sets I love farmer Boy and 49 00:02:27,760 --> 00:02:31,720 Speaker 1: a farmer Boys rather and I enjoyed. I know where 50 00:02:31,720 --> 00:02:36,680 Speaker 1: they all are in my normal path through life. You 51 00:02:36,720 --> 00:02:39,720 Speaker 1: know the ones in LA I know the ones off 52 00:02:39,760 --> 00:02:43,160 Speaker 1: of the two ten Freeway. I know. I keep them 53 00:02:43,160 --> 00:02:48,160 Speaker 1: in my mind because they're unique unto themselves. Explain some 54 00:02:48,200 --> 00:02:51,239 Speaker 1: of the things that you think sets Farmer Boys apart 55 00:02:51,320 --> 00:02:57,400 Speaker 1: from other so places. This really starts with the founders. 56 00:02:57,639 --> 00:03:00,680 Speaker 2: They grew up on a farm back They're from Cyprus 57 00:03:00,919 --> 00:03:03,240 Speaker 2: and they grew up on their family farm, so they 58 00:03:03,240 --> 00:03:06,519 Speaker 2: know the idea of farm fresh food. They came over 59 00:03:06,520 --> 00:03:10,320 Speaker 2: here back in nineteen seventies and they started their own 60 00:03:10,720 --> 00:03:12,040 Speaker 2: shop called Astroberger. 61 00:03:12,400 --> 00:03:12,800 Speaker 1: Oh yeah. 62 00:03:12,880 --> 00:03:16,400 Speaker 2: From then they kind of started this in Paris, California, 63 00:03:16,919 --> 00:03:20,359 Speaker 2: and they kind of they patented the name faster On 64 00:03:20,440 --> 00:03:22,840 Speaker 2: because they like to it's a fast, casual kind of 65 00:03:22,840 --> 00:03:28,079 Speaker 2: dining experience. What sets us apart is the how fresh 66 00:03:28,080 --> 00:03:31,640 Speaker 2: our food is. Not many people really know how fresh 67 00:03:31,680 --> 00:03:36,960 Speaker 2: our food really is. For the for our vegetables come 68 00:03:37,000 --> 00:03:40,320 Speaker 2: in whole, like our onion rings are chopped in house. 69 00:03:40,440 --> 00:03:43,240 Speaker 2: Our zucchinis are chopped in house. Everything is chopped. 70 00:03:43,280 --> 00:03:44,040 Speaker 1: I didn't even know that. 71 00:03:44,160 --> 00:03:47,040 Speaker 2: Yeah, so our lettuce comes in hole, our onions come 72 00:03:47,080 --> 00:03:49,600 Speaker 2: in hole, our zucchinis come in hole. Even our sauces 73 00:03:49,640 --> 00:03:51,640 Speaker 2: I know. You see the ranch right over here is 74 00:03:51,680 --> 00:03:55,200 Speaker 2: prepped in the house daily. So that's what sets us apart. 75 00:03:55,280 --> 00:03:57,680 Speaker 2: I think is everything is just freshly chopped in the house. 76 00:03:57,720 --> 00:04:00,160 Speaker 2: Everything's cooked up. So the same with your salad. Well, 77 00:04:00,320 --> 00:04:03,000 Speaker 2: everything's chopped inside the house. Yeah, I know they look 78 00:04:03,400 --> 00:04:04,560 Speaker 2: pretty presentable, but. 79 00:04:04,840 --> 00:04:07,240 Speaker 1: No, they look great. But they look I mean, it's 80 00:04:07,440 --> 00:04:13,480 Speaker 1: great portions and exactly, you know, but consistency is outstanding 81 00:04:13,520 --> 00:04:15,440 Speaker 1: to the size of the chicken and the eggs and 82 00:04:15,440 --> 00:04:16,200 Speaker 1: everything else. 83 00:04:16,040 --> 00:04:19,160 Speaker 2: In there exactly. Yeah, that's that's something else that sets 84 00:04:19,200 --> 00:04:21,480 Speaker 2: us apart. I feel like our portion size is really 85 00:04:21,880 --> 00:04:24,479 Speaker 2: a dramatic difference from you know, your typical fast food. 86 00:04:24,720 --> 00:04:26,719 Speaker 1: Yeah. I think that's right. And I love the pride 87 00:04:26,760 --> 00:04:28,880 Speaker 1: on your face as you're talking about the food. Here. 88 00:04:29,000 --> 00:04:32,159 Speaker 1: Let's get some news when we come back, we'll talk 89 00:04:32,200 --> 00:04:35,320 Speaker 1: more with Omar. He is talking about farmer boys. His 90 00:04:36,240 --> 00:04:39,080 Speaker 1: family is involved in it, and he's going to be 91 00:04:39,120 --> 00:04:42,320 Speaker 1: involved in it twenty two years old. He'll be graduating 92 00:04:42,400 --> 00:04:47,120 Speaker 1: soon from college and he'll also go into this as well. 93 00:04:47,160 --> 00:04:48,800 Speaker 1: We'll taste some of the food. We come back, talk 94 00:04:48,839 --> 00:04:53,600 Speaker 1: about other unique aspects to farmer boys and that sets 95 00:04:53,600 --> 00:04:56,560 Speaker 1: them apart. I don't know. I mean, I didn't know, 96 00:04:56,680 --> 00:04:59,240 Speaker 1: but I would bet a lot of people listening for 97 00:04:59,279 --> 00:05:03,719 Speaker 1: the first time heard that farmer boys gets whole vegetables 98 00:05:03,839 --> 00:05:06,839 Speaker 1: and cuts them up, makes the onion rings, makes the salads, 99 00:05:06,920 --> 00:05:09,320 Speaker 1: makes the toppings for the burgers. All of that that 100 00:05:09,480 --> 00:05:13,000 Speaker 1: is outstanding. Omar. We'll talk more when we return, So 101 00:05:13,120 --> 00:05:16,599 Speaker 1: go know where you're listening to the Fork Report with 102 00:05:16,680 --> 00:05:22,240 Speaker 1: Nil Savedra on demand from KFI AM six forty. I 103 00:05:22,279 --> 00:05:25,680 Speaker 1: am your well fed host, Neil Savedra. How do you do? 104 00:05:27,040 --> 00:05:30,719 Speaker 1: We are talking with Omar MAOIs. He is a junior. 105 00:05:31,880 --> 00:05:39,720 Speaker 1: His family owns how many five eleven? Eleven? Yeah, holy smokes, eleven. 106 00:05:40,240 --> 00:05:42,320 Speaker 1: Are they all here in southern California or do you 107 00:05:42,320 --> 00:05:43,320 Speaker 1: have some out of state? 108 00:05:43,520 --> 00:05:47,480 Speaker 2: We recently just farmer Boys in general, recently moved to Nevada. 109 00:05:47,520 --> 00:05:52,560 Speaker 2: We opened the first one in Arizona in the Phoenix area, Gilbert, Arizona. 110 00:05:53,040 --> 00:05:53,800 Speaker 1: Oh sure, yeah. 111 00:05:53,880 --> 00:05:55,800 Speaker 2: Twenty twenty one was the first one that came. Now 112 00:05:55,800 --> 00:05:58,279 Speaker 2: we have three locations in Gilbert, Arizona. 113 00:05:58,440 --> 00:06:01,480 Speaker 1: Oh, I bet you they're loving it. Yeah, it's their 114 00:06:01,520 --> 00:06:04,120 Speaker 1: type of food. So oh absolutely, that's one of my 115 00:06:04,160 --> 00:06:07,840 Speaker 1: favorite things going visitating family in Arizona and just great 116 00:06:07,880 --> 00:06:08,920 Speaker 1: food everywhere you go. 117 00:06:09,080 --> 00:06:11,360 Speaker 2: Yeah, the whole corporate has been kind of attacking the 118 00:06:11,520 --> 00:06:15,320 Speaker 2: Arizona region. It's been a successful expansion out there. 119 00:06:15,600 --> 00:06:19,400 Speaker 1: Awesome eleven places farmer boys dot com. Of course, if 120 00:06:19,440 --> 00:06:22,760 Speaker 1: you're not familiar, I am. And we were talking a 121 00:06:22,800 --> 00:06:24,880 Speaker 1: little bit off the air, and I was telling Omar 122 00:06:24,960 --> 00:06:28,360 Speaker 1: that my closest location is Hollywood, So it's there on 123 00:06:28,440 --> 00:06:33,799 Speaker 1: Hollywood Boulevard and Western. They're very popular, active area there. 124 00:06:33,800 --> 00:06:38,560 Speaker 1: But when I order or when I go in when 125 00:06:38,640 --> 00:06:42,359 Speaker 1: i'm home, that's where I go. So otherwise, you know 126 00:06:42,400 --> 00:06:45,080 Speaker 1: different locations. I know you have thousand Oaks and things 127 00:06:45,120 --> 00:06:48,160 Speaker 1: like that as well, but all over the place. And 128 00:06:48,520 --> 00:06:52,159 Speaker 1: how did when did your dad get involved in all this? 129 00:06:52,520 --> 00:06:55,279 Speaker 1: So you say two thousand and seven, Yes, he started 130 00:06:55,320 --> 00:06:56,240 Speaker 1: in two thousand and seven. 131 00:06:56,320 --> 00:06:59,920 Speaker 2: He opened his Escondido location that's down by San Diego 132 00:07:00,120 --> 00:07:03,239 Speaker 2: towards saying Cheo. Yeah, so he started in two thousand 133 00:07:03,240 --> 00:07:06,320 Speaker 2: and seven. From there we moved into We saw the 134 00:07:06,360 --> 00:07:09,200 Speaker 2: success of it, and he liked he liked the brand, 135 00:07:09,240 --> 00:07:12,880 Speaker 2: he liked their what their values are and what the 136 00:07:12,880 --> 00:07:17,000 Speaker 2: food quality and all that stuff. Then the next location 137 00:07:17,360 --> 00:07:20,880 Speaker 2: was Hollywood, which opened in twenty seventeen. Then we moved 138 00:07:20,880 --> 00:07:23,360 Speaker 2: two thousand Oaks, and then so on and so on, 139 00:07:23,840 --> 00:07:25,240 Speaker 2: and now we're here today. 140 00:07:25,680 --> 00:07:28,600 Speaker 1: Yeah, the freshness is outstanding. I had some of the 141 00:07:28,600 --> 00:07:31,360 Speaker 1: burger roll and I've had it many times, but cheeze 142 00:07:31,600 --> 00:07:34,960 Speaker 1: and bacon burger and enjoying it and the seasoning of 143 00:07:35,000 --> 00:07:39,440 Speaker 1: the patty, the thickness of the patty, all of those things. 144 00:07:39,440 --> 00:07:41,480 Speaker 1: Now I know this had to travel from Hollywood to 145 00:07:41,520 --> 00:07:45,520 Speaker 1: get here, but enjoying those things and the unique sides 146 00:07:45,560 --> 00:07:49,040 Speaker 1: like the fried zucchini and all that stuff adds to 147 00:07:49,080 --> 00:07:53,000 Speaker 1: an experience. It's a huge menu. It's just a big menu. 148 00:07:53,520 --> 00:07:58,360 Speaker 1: You have fantastic sides. The salads are great, and they're hardy, 149 00:07:58,680 --> 00:08:05,400 Speaker 1: and and the portions are all great, hardy proportions. So 150 00:08:06,320 --> 00:08:08,960 Speaker 1: it's an easy place to go and it's a you 151 00:08:09,000 --> 00:08:10,560 Speaker 1: can go in and sit down and eat right. 152 00:08:10,640 --> 00:08:13,240 Speaker 2: Yeah, and we're also not only do we just have 153 00:08:13,320 --> 00:08:16,760 Speaker 2: burgers and salads, Our breakfast menu that we have really 154 00:08:16,800 --> 00:08:19,480 Speaker 2: good portions on those, the three egg breakfast platter. We 155 00:08:19,520 --> 00:08:22,080 Speaker 2: have our omelets, the farmers onlets are very popular one 156 00:08:22,240 --> 00:08:23,560 Speaker 2: those ones are really good. 157 00:08:23,800 --> 00:08:29,840 Speaker 1: What about you said you had some lower cost offerings 158 00:08:29,880 --> 00:08:30,280 Speaker 1: as well. 159 00:08:30,360 --> 00:08:33,760 Speaker 2: Yeah, So with twenty twenty six, about a quarterway in, 160 00:08:33,840 --> 00:08:35,880 Speaker 2: we noticed that the pattern, the trend right now is 161 00:08:37,160 --> 00:08:40,440 Speaker 2: Yelp did a study. Actually they saw like the searches 162 00:08:40,440 --> 00:08:42,680 Speaker 2: for cheap eats and meal deals have surged a lot 163 00:08:43,120 --> 00:08:44,880 Speaker 2: the past you know, a year, a couple of months 164 00:08:44,960 --> 00:08:46,760 Speaker 2: or so. 165 00:08:46,760 --> 00:08:47,600 Speaker 1: So we saw that. 166 00:08:47,679 --> 00:08:50,760 Speaker 2: And we took that into consideration and we started featuring 167 00:08:51,040 --> 00:08:53,920 Speaker 2: our farm Stand Fresh and Affordable Menu last year, which 168 00:08:54,000 --> 00:08:58,719 Speaker 2: features rotating seasonal offerings and limited time items starting at 169 00:08:58,760 --> 00:09:02,679 Speaker 2: just nine to ninety nine. It's great to go for 170 00:09:02,760 --> 00:09:05,560 Speaker 2: busy days, especially when you want something made fresh, filling 171 00:09:05,559 --> 00:09:09,480 Speaker 2: and still easy on the wallet. Our farm Stand Fresh 172 00:09:09,520 --> 00:09:12,360 Speaker 2: and Affordable Menu comes with complete meals, each served with 173 00:09:12,400 --> 00:09:15,000 Speaker 2: fries and a small drink starting at just nine ninety nine. 174 00:09:15,040 --> 00:09:16,439 Speaker 1: Are options include. 175 00:09:16,120 --> 00:09:17,800 Speaker 2: With the lent season going on, I mean the lent 176 00:09:18,200 --> 00:09:20,160 Speaker 2: going on, we have our two piece or three piece 177 00:09:20,200 --> 00:09:22,760 Speaker 2: fish box, which is a very popular one at this 178 00:09:22,840 --> 00:09:25,240 Speaker 2: time of year. We have our grilled chicken sandwich box. 179 00:09:25,280 --> 00:09:27,280 Speaker 2: We have our big Cheese box which is our single 180 00:09:27,320 --> 00:09:30,920 Speaker 2: patty cheeseburger, and then the double big cheese box as well. 181 00:09:31,240 --> 00:09:32,880 Speaker 2: And then we have our three piece or four piece 182 00:09:32,920 --> 00:09:36,120 Speaker 2: chicken strip boxes which comes with fries, texas, toast, and 183 00:09:36,160 --> 00:09:37,160 Speaker 2: a small drink as well. 184 00:09:37,280 --> 00:09:39,880 Speaker 1: Wow. And it is hard to get out of anywhere. 185 00:09:41,040 --> 00:09:43,840 Speaker 1: Four meal in under fifteen bucks exactly. 186 00:09:43,880 --> 00:09:47,240 Speaker 2: And it's nice because you get these very affordable prices 187 00:09:47,640 --> 00:09:51,800 Speaker 2: and you don't have to sacrifice the quality or smaller portions. 188 00:09:52,640 --> 00:09:55,920 Speaker 2: It's a very filling meal with very high quality food. 189 00:09:56,360 --> 00:10:00,000 Speaker 1: Well, it's been great, and it's a nice refresher all 190 00:10:00,080 --> 00:10:03,640 Speaker 1: though it hasn't been that long since I had farmer boys, 191 00:10:03,679 --> 00:10:06,520 Speaker 1: but it was nice to have you in talk about 192 00:10:06,559 --> 00:10:09,520 Speaker 1: I think it's good for people to hear the you know, 193 00:10:09,559 --> 00:10:12,559 Speaker 1: everyone always thinks everything is so corporate, and even when 194 00:10:12,559 --> 00:10:16,480 Speaker 1: there's corporate elements, these are the same as mom and 195 00:10:16,520 --> 00:10:22,040 Speaker 1: pop places to us locally because they're locally owned controlled 196 00:10:22,400 --> 00:10:27,360 Speaker 1: and you know, you're in our neighborhood, you're in you 197 00:10:27,360 --> 00:10:30,280 Speaker 1: know all these things. You're living near these places as well, 198 00:10:30,720 --> 00:10:33,839 Speaker 1: so they're family owned. That's great. Well, it was nice 199 00:10:33,880 --> 00:10:35,880 Speaker 1: to meet you, Omar. I appreciate you coming in. I 200 00:10:35,920 --> 00:10:39,240 Speaker 1: hope you'll visit us again and come in and talk 201 00:10:39,280 --> 00:10:42,400 Speaker 1: about what Farmer Boys is doing. But the food you 202 00:10:42,440 --> 00:10:45,280 Speaker 1: brought is outstanding. Maybe one time we'll have you in 203 00:10:45,280 --> 00:10:48,680 Speaker 1: and we'll talk more about the offerings for breakfast, because 204 00:10:48,720 --> 00:10:52,200 Speaker 1: they do have some outstanding breakfasts there at Farmer Boys. 205 00:10:52,200 --> 00:10:55,440 Speaker 1: Of course, farmer boys dot com. Farmer Boys dot com 206 00:10:55,480 --> 00:10:58,000 Speaker 1: will give you all the locations and all. Thank you. 207 00:10:58,000 --> 00:11:00,240 Speaker 1: You're very welcome, Thanks so much for coming on. Are 208 00:11:00,480 --> 00:11:03,760 Speaker 1: Mos junior. Of course his dad is senior, and better 209 00:11:03,800 --> 00:11:08,080 Speaker 1: watch his credit cards and his checks because now he 210 00:11:08,160 --> 00:11:12,319 Speaker 1: can sign for him. But what a pleasure you've been 211 00:11:12,360 --> 00:11:14,640 Speaker 1: listening to the Fork Report. You can always hear us 212 00:11:14,679 --> 00:11:17,600 Speaker 1: live on KFI AM six forty two to five pm 213 00:11:17,679 --> 00:11:21,800 Speaker 1: on Saturday, and anytime on demand on the iHeartRadio app.