1 00:00:00,320 --> 00:00:04,200 Speaker 1: You're listening to KFI AM six forty on demand. 2 00:00:05,160 --> 00:00:08,119 Speaker 2: Blue Penrose with you till ten o'clock. Good to have 3 00:00:08,160 --> 00:00:12,080 Speaker 2: you along with us. Happy Thursday. Things are changing in 4 00:00:12,119 --> 00:00:15,760 Speaker 2: the restaurant industry, and it's really no surprise. Right, you 5 00:00:16,239 --> 00:00:19,239 Speaker 2: have been out and about and you have seen what's 6 00:00:19,280 --> 00:00:22,320 Speaker 2: happened in the restaurants. It doesn't matter if you go 7 00:00:22,480 --> 00:00:27,440 Speaker 2: to an inexpensive restaurant, a medium priced restaurant, or even 8 00:00:27,440 --> 00:00:30,560 Speaker 2: the high end restaurants. I mean, everything is through the roof. 9 00:00:33,320 --> 00:00:38,720 Speaker 2: Thirteen became eighteen, became twenty three. Real fast, I mean 10 00:00:38,800 --> 00:00:47,040 Speaker 2: literally entrees now twenty three dollars for two taco special 11 00:00:50,000 --> 00:00:54,560 Speaker 2: literally chicken tacos and rice and beans twenty three bucks. 12 00:00:54,920 --> 00:00:57,640 Speaker 2: Is that unbelievable? Now, I get it that there were 13 00:00:57,720 --> 00:01:01,840 Speaker 2: times where food costs were to blame, and then there 14 00:01:01,840 --> 00:01:04,240 Speaker 2: were you know, wages are going up, the rent was 15 00:01:04,280 --> 00:01:06,120 Speaker 2: going up, everything was going up during COVID, so it 16 00:01:06,240 --> 00:01:09,160 Speaker 2: spiked a lot of these prices. But it's changed people's 17 00:01:09,200 --> 00:01:12,080 Speaker 2: behavior and how they enjoy going out to restaurants. There's 18 00:01:12,080 --> 00:01:16,399 Speaker 2: no question about it. The restaurant bill is higher, and 19 00:01:16,640 --> 00:01:20,319 Speaker 2: it's not just the food. The booze man. They're getting 20 00:01:20,440 --> 00:01:24,200 Speaker 2: where I go. They're getting eighteen dollars for a Belvidere 21 00:01:24,280 --> 00:01:30,160 Speaker 2: martini at the Marriotte in downtown San Diego, eighteen dollars 22 00:01:30,880 --> 00:01:33,960 Speaker 2: at the Anaheim Convention Center in Orange County, where I 23 00:01:34,040 --> 00:01:36,679 Speaker 2: was a couple of weeks ago, twenty three dollars for 24 00:01:36,760 --> 00:01:43,200 Speaker 2: a Belvitere Martini twenty three bucks. So it's a pretty 25 00:01:43,200 --> 00:01:46,319 Speaker 2: penny to go out and eat. Things are changing in 26 00:01:46,360 --> 00:01:51,840 Speaker 2: that scene. People are eating earlier, particularly gen Z and Millennials. 27 00:01:51,840 --> 00:01:54,480 Speaker 2: We talked about gen Z a couple of hours ago 28 00:01:54,520 --> 00:01:58,480 Speaker 2: in the previous segments. So gen Z, what is that again? 29 00:01:58,520 --> 00:02:03,080 Speaker 2: That is eighteen to twenty eight years old, and Millennials 30 00:02:03,120 --> 00:02:05,360 Speaker 2: are the generation before that, So I guess we'll go 31 00:02:05,400 --> 00:02:09,160 Speaker 2: another ten years. So between eighteen and thirty eight, people 32 00:02:09,240 --> 00:02:14,160 Speaker 2: that are going out to restaurants are getting the early birds, 33 00:02:14,480 --> 00:02:17,600 Speaker 2: sometimes this special pricing, but certainly the earlier time. 34 00:02:17,760 --> 00:02:20,400 Speaker 3: Restaurants across the US say the five to five thirty 35 00:02:20,440 --> 00:02:23,760 Speaker 3: PM slot has exploded in popularity, and it's not just 36 00:02:23,840 --> 00:02:26,800 Speaker 3: seniors filling tables. Fifty three percent of gen Z and 37 00:02:26,800 --> 00:02:29,919 Speaker 3: fifty one percent of millennials now prefer early bird dinners, 38 00:02:30,200 --> 00:02:33,480 Speaker 3: often booking there straight after work or squeezing in social 39 00:02:33,480 --> 00:02:35,120 Speaker 3: plans before bedtime. 40 00:02:34,800 --> 00:02:39,680 Speaker 2: Before bedtime. Wow, those gen z, boy, they need to 41 00:02:39,680 --> 00:02:45,880 Speaker 2: go to bed. So fifty one percent of restaurant goers 42 00:02:45,919 --> 00:02:51,600 Speaker 2: in America between the ages of eighteen and let's say forty, right, 43 00:02:51,639 --> 00:02:57,440 Speaker 2: we'll put in the high end of millennials are looking 44 00:02:57,880 --> 00:03:03,079 Speaker 2: for a five o'clock reservation. That's unbelievable to me. I 45 00:03:03,120 --> 00:03:04,720 Speaker 2: don't even know how you could eat at five o'clock, 46 00:03:05,000 --> 00:03:07,240 Speaker 2: Like you literally just leave work and go right to 47 00:03:07,280 --> 00:03:10,440 Speaker 2: a restaurant and sit down in order. Now, they'll say 48 00:03:11,120 --> 00:03:15,160 Speaker 2: two things. One, there are restaurants where there is still 49 00:03:15,200 --> 00:03:18,600 Speaker 2: a special. There's the happy hour menu. You can eat 50 00:03:18,600 --> 00:03:21,840 Speaker 2: off the happy hour menu, or sometimes there's still a 51 00:03:21,840 --> 00:03:23,560 Speaker 2: happy hour going out of the bar where it's two 52 00:03:23,639 --> 00:03:27,320 Speaker 2: for one. So there is an incentive to take advantage 53 00:03:28,040 --> 00:03:31,000 Speaker 2: of the pricing, which, by the way, restaurants did that 54 00:03:31,840 --> 00:03:36,839 Speaker 2: to fill up the restaurant at four point thirty five, 55 00:03:37,040 --> 00:03:39,280 Speaker 2: five point thirty because nobody was there. You had to 56 00:03:39,280 --> 00:03:42,120 Speaker 2: pay the staff, had to pay the cook, and nobody 57 00:03:42,200 --> 00:03:44,720 Speaker 2: was spending any money. Nobody was making tips. So they say, 58 00:03:44,760 --> 00:03:47,080 Speaker 2: all right, let's drop the prices, do the early bird 59 00:03:47,120 --> 00:03:51,200 Speaker 2: special and get some butts and seats in here. But 60 00:03:51,320 --> 00:03:54,280 Speaker 2: now over fifty one percent of gen Z and millennials 61 00:03:54,600 --> 00:03:57,640 Speaker 2: are taking the five o'clock spot. They don't really need 62 00:03:57,680 --> 00:04:00,880 Speaker 2: to offer discounts anymore. Not with fifty one percent of 63 00:04:00,920 --> 00:04:08,160 Speaker 2: the restaurant crowd you're preferring five o'clock seating. Plus it's 64 00:04:08,360 --> 00:04:13,120 Speaker 2: the discount process. And also they say it encourages them 65 00:04:13,280 --> 00:04:18,159 Speaker 2: to hang around. It hang around, they might be tempted 66 00:04:18,200 --> 00:04:22,040 Speaker 2: to order dessert, order coffee, order a second martini, second 67 00:04:22,040 --> 00:04:24,800 Speaker 2: glass of wine, and that's you know, going to add 68 00:04:24,839 --> 00:04:27,000 Speaker 2: to the bill. So they want to get in early, 69 00:04:27,640 --> 00:04:30,160 Speaker 2: eat fast, and split. 70 00:04:30,279 --> 00:04:33,480 Speaker 3: Some restaurantores call it the new eight pm weekend. Crowds 71 00:04:33,520 --> 00:04:37,000 Speaker 3: are dropping, early seating is rising, and five thirty is 72 00:04:37,000 --> 00:04:38,279 Speaker 3: the hottest table in town. 73 00:04:38,440 --> 00:04:43,000 Speaker 2: Five thirty unbelievable. I can't imagine eating at five thirty. 74 00:04:43,040 --> 00:04:46,479 Speaker 2: If I am going out, it's somewhere between seven thirty 75 00:04:46,480 --> 00:04:51,560 Speaker 2: and eight, And I really don't even like seven thirty. 76 00:04:50,760 --> 00:04:55,400 Speaker 2: If I could, seven forty five would be ideal. But 77 00:04:55,480 --> 00:04:57,960 Speaker 2: I can't eat any earlier than that. I don't even 78 00:04:57,960 --> 00:04:59,839 Speaker 2: think I could make it to the restaurant any earlier 79 00:04:59,880 --> 00:05:03,720 Speaker 2: than that. I don't like to eat at nine, Like 80 00:05:03,760 --> 00:05:07,120 Speaker 2: when they start saying we have nothing before eight forty five, 81 00:05:07,200 --> 00:05:10,640 Speaker 2: eight thirty, then I'll just move on. There's no restaurant 82 00:05:10,680 --> 00:05:13,080 Speaker 2: that I love so much that I'm willing to wait 83 00:05:13,400 --> 00:05:16,280 Speaker 2: an hour after I want to eat. There's got to be, 84 00:05:16,360 --> 00:05:18,600 Speaker 2: like my theory is, and my wife and I fight 85 00:05:18,600 --> 00:05:23,480 Speaker 2: about this all the time, somewhere there is some chef 86 00:05:23,680 --> 00:05:28,880 Speaker 2: that would love to make me dinner right now. So 87 00:05:29,000 --> 00:05:32,480 Speaker 2: I'm not gonna sit here with this stupid plastic square 88 00:05:32,560 --> 00:05:35,320 Speaker 2: that's gonna buzz and light up and they say, well, 89 00:05:35,360 --> 00:05:36,920 Speaker 2: you know, go to the bar and have a drink 90 00:05:37,080 --> 00:05:39,320 Speaker 2: or go walk around. I'm not gonna walk around outside 91 00:05:39,360 --> 00:05:41,560 Speaker 2: waiting to eat. There's gotta be another restaurant near here. 92 00:05:42,120 --> 00:05:45,680 Speaker 2: Like no food is that, Like, no one restaurant can 93 00:05:45,680 --> 00:05:49,520 Speaker 2: make food that good. So I'm a I'm not loyal 94 00:05:49,600 --> 00:05:52,640 Speaker 2: to one particular restaurant so much that I'll eat when 95 00:05:52,640 --> 00:05:56,920 Speaker 2: I don't want to. But if we're making reservations, then 96 00:05:56,960 --> 00:05:58,360 Speaker 2: it's it's got to be in that window. If I 97 00:05:58,360 --> 00:06:02,080 Speaker 2: can't get in, we'll just choose another restaurant. But I 98 00:06:02,160 --> 00:06:04,880 Speaker 2: don't know how anybody could eat at five point thirty. 99 00:06:04,920 --> 00:06:07,720 Speaker 2: And I don't know I don't understand why you need 100 00:06:07,760 --> 00:06:10,560 Speaker 2: to be done so early so you can go home 101 00:06:10,600 --> 00:06:13,400 Speaker 2: and go to sleep. Like, if that's the case, then 102 00:06:13,440 --> 00:06:15,799 Speaker 2: go home and make yourself something in your own house. 103 00:06:16,200 --> 00:06:18,400 Speaker 2: But it just gives you a sense of how the 104 00:06:18,480 --> 00:06:22,359 Speaker 2: restaurant industry is changing. I think I know why. So 105 00:06:22,560 --> 00:06:28,480 Speaker 2: prices certainly have gone up significantly. Right as I said, 106 00:06:28,520 --> 00:06:32,800 Speaker 2: thirteen became eighteen became twenty three real fast, And that's 107 00:06:32,800 --> 00:06:37,080 Speaker 2: for everything across the board, even the children's men and 108 00:06:37,200 --> 00:06:39,280 Speaker 2: I have three sons and they're all pretty much out 109 00:06:39,320 --> 00:06:42,600 Speaker 2: of the children's menu place. But even if it did 110 00:06:42,839 --> 00:06:45,719 Speaker 2: order off the children's menu, you're looking at twelve ninety nine, 111 00:06:45,760 --> 00:06:48,000 Speaker 2: thirteen ninety nine, forteen ninety nine, and they're getting like 112 00:06:48,160 --> 00:06:53,960 Speaker 2: chicken tenders and fries. The restaurant industry will say, look, 113 00:06:54,000 --> 00:06:56,760 Speaker 2: insurance has gone up, rent's gone up, the light bill's expensive, 114 00:06:56,920 --> 00:07:00,360 Speaker 2: food cost has gone up, labor cost has gone up. 115 00:07:00,560 --> 00:07:02,800 Speaker 2: So we're you know, we've got to make a living here. 116 00:07:02,839 --> 00:07:05,520 Speaker 2: And I appreciate that. What I think has happened. This 117 00:07:05,560 --> 00:07:09,720 Speaker 2: is my working theory is restaurants got away from food. 118 00:07:11,080 --> 00:07:14,640 Speaker 2: You can only do a steak so well, you can 119 00:07:14,720 --> 00:07:18,120 Speaker 2: only make a plate apostas, so well like, at some 120 00:07:18,200 --> 00:07:21,040 Speaker 2: point it's good enough, there's not much more you can 121 00:07:21,080 --> 00:07:26,200 Speaker 2: do with it. So they sold you on an experience. 122 00:07:26,680 --> 00:07:30,680 Speaker 2: You heard this right. For the last I don't know decade, 123 00:07:30,720 --> 00:07:34,520 Speaker 2: everyone's talking about the experience at the restaurant. Yeah, it's 124 00:07:34,600 --> 00:07:37,320 Speaker 2: not so much the food, it's the experience. And they've 125 00:07:37,400 --> 00:07:41,240 Speaker 2: upped their experience game with different accid and they do 126 00:07:41,280 --> 00:07:43,600 Speaker 2: it in different ways, whether it's the ambiance, whether it 127 00:07:43,720 --> 00:07:46,440 Speaker 2: is the way the server serves you, whether it's the 128 00:07:46,480 --> 00:07:50,880 Speaker 2: attire that the that the server wears, or the way 129 00:07:50,920 --> 00:07:53,320 Speaker 2: they open the bottle of wine. That they're going for 130 00:07:53,360 --> 00:07:57,640 Speaker 2: this experience and trying to justify the twenty three dollars 131 00:07:57,960 --> 00:08:03,080 Speaker 2: entree by having it be a tremendous experience, and then 132 00:08:03,120 --> 00:08:06,520 Speaker 2: you're supposed to walk away saying, wow, it cost me 133 00:08:06,720 --> 00:08:09,119 Speaker 2: one hundred and thirty eight dollars for just my wife 134 00:08:09,120 --> 00:08:11,280 Speaker 2: and I and she had one glass of wine, I 135 00:08:11,320 --> 00:08:13,400 Speaker 2: had one martini and I didn't even have the steak, 136 00:08:13,520 --> 00:08:18,240 Speaker 2: and she's a vegetarian. But it was a delightful experience. Right, 137 00:08:18,280 --> 00:08:20,400 Speaker 2: that's what they want you to do. And I think 138 00:08:20,440 --> 00:08:27,360 Speaker 2: that experience thing is withering. And you're saying look, napkins 139 00:08:27,360 --> 00:08:29,600 Speaker 2: were really nice, and I'm glad the waitress had a 140 00:08:29,600 --> 00:08:33,440 Speaker 2: boat tie on. But I'm one hundred and fifty dollars 141 00:08:33,559 --> 00:08:37,679 Speaker 2: lighter and I had one meal. So I think that's 142 00:08:37,679 --> 00:08:41,160 Speaker 2: pretty much what's going on. Also, the booze is out. 143 00:08:41,559 --> 00:08:46,000 Speaker 2: Nobody is drinking cocktails anymore. Now we're in January and 144 00:08:46,040 --> 00:08:48,640 Speaker 2: a lot of people do dry January. But it's not 145 00:08:48,760 --> 00:08:54,440 Speaker 2: just January. People are literally swearing off alcohol altogether. Now 146 00:08:54,520 --> 00:09:00,360 Speaker 2: alcohol's on a a tail spin and a bunch of 147 00:09:00,480 --> 00:09:04,120 Speaker 2: big names are about to go out of business. John Taffer, 148 00:09:04,200 --> 00:09:06,600 Speaker 2: he does the whole bar rescue thing. He was on 149 00:09:06,679 --> 00:09:09,280 Speaker 2: CNBC and he said, we are going to lose some 150 00:09:09,320 --> 00:09:12,920 Speaker 2: pretty big names because nobody's having a cocktail. I'll tell 151 00:09:12,920 --> 00:09:13,800 Speaker 2: you all about it next. 152 00:09:15,000 --> 00:09:18,439 Speaker 1: You're listening to KFI AM six forty on demand. 153 00:09:22,679 --> 00:09:25,960 Speaker 2: If you think early dining is just for the retirees, 154 00:09:26,080 --> 00:09:29,959 Speaker 2: not anymore, restaurants say now the five to five thirty 155 00:09:29,960 --> 00:09:34,640 Speaker 2: window is the hottest, particularly for Gen Z and millennials. 156 00:09:34,679 --> 00:09:37,600 Speaker 3: Restaurants across the USA, the five to five thirty PM 157 00:09:37,640 --> 00:09:41,200 Speaker 3: slot has exploded in popularity, and it's not just seniors 158 00:09:41,280 --> 00:09:44,000 Speaker 3: filling tables. Fifty three percent of gen Z and fifty 159 00:09:44,040 --> 00:09:46,760 Speaker 3: one percent of millennials now prefer early bird dinners. 160 00:09:47,000 --> 00:09:51,760 Speaker 2: So that's over half of people eating dinner in restaurants 161 00:09:51,760 --> 00:09:55,760 Speaker 2: between the ages of eighteen and thirty eight. So that's 162 00:09:55,840 --> 00:10:01,520 Speaker 2: a paradigm shift in the restaurant business. The other paradigm 163 00:10:01,600 --> 00:10:07,600 Speaker 2: shift is that nobody is drinking. People, stop cocktailing it. 164 00:10:08,960 --> 00:10:12,360 Speaker 2: Here's John Taffer, he's with Bar Rescue. You see the 165 00:10:12,400 --> 00:10:14,600 Speaker 2: show he was on CNBC. 166 00:10:14,960 --> 00:10:16,960 Speaker 4: We know that alcohol sales are way down and the 167 00:10:17,000 --> 00:10:18,880 Speaker 4: industry is going through a bit of a demise, and 168 00:10:19,200 --> 00:10:21,679 Speaker 4: a lot of bourbons have filed bankruptcy like. 169 00:10:21,679 --> 00:10:26,840 Speaker 2: That, a bit of a demise. So I think there 170 00:10:26,920 --> 00:10:35,240 Speaker 2: is just demise. But bourbons are going out. No one's 171 00:10:35,320 --> 00:10:39,920 Speaker 2: drinking bourbon, no more old fashioneds, no more more Manhattan's 172 00:10:41,720 --> 00:10:50,080 Speaker 2: it's over. Nobody's shooting whiskey and nobody wanting to shoot whiskey. 173 00:10:51,440 --> 00:10:54,480 Speaker 2: And he did have some interesting analysis. I guess there 174 00:10:54,559 --> 00:10:58,040 Speaker 2: was a time and I had a former boss that 175 00:10:58,200 --> 00:11:00,920 Speaker 2: was really into the single malt thing and the single 176 00:11:00,960 --> 00:11:07,720 Speaker 2: malt people. Before there was IPAs in beer. You know 177 00:11:07,800 --> 00:11:11,600 Speaker 2: how everything is an IPA. Now you can't get a logger, 178 00:11:11,760 --> 00:11:14,199 Speaker 2: you can't get a pilsner. You can't get a hef 179 00:11:14,320 --> 00:11:17,760 Speaker 2: anywhere anymore to a. You go to any kind of 180 00:11:17,800 --> 00:11:21,760 Speaker 2: beer garden and it's a bunch of IPAs, just double 181 00:11:21,800 --> 00:11:26,520 Speaker 2: IPAs ipa everywhere. Everybody is just all about the IPA. 182 00:11:26,640 --> 00:11:31,200 Speaker 2: So that's the thing now. And before the ipa was 183 00:11:31,200 --> 00:11:34,160 Speaker 2: the thing, the single MALLT whiskey was the thing. Everybody 184 00:11:34,160 --> 00:11:36,840 Speaker 2: had to have single mall blended, what are you talking about? Blended? 185 00:11:37,240 --> 00:11:39,480 Speaker 2: Gotta have a single mall as. If you could tell 186 00:11:39,480 --> 00:11:43,439 Speaker 2: the difference between I mean, I would put the percentage 187 00:11:43,480 --> 00:11:47,760 Speaker 2: of people that could actually appreciate a single malt versus 188 00:11:47,880 --> 00:11:51,920 Speaker 2: a belt of Johnny Walker red probably less than one percent, 189 00:11:52,800 --> 00:11:56,760 Speaker 2: and after that first drink it's zero percent. But everybody 190 00:11:56,800 --> 00:12:00,680 Speaker 2: had to have single MALLT. Gotta have single mall. So 191 00:12:00,840 --> 00:12:03,800 Speaker 2: all these whiskey manufacturers started making all these single malts 192 00:12:03,800 --> 00:12:05,640 Speaker 2: because everybody would go to the bar and they had 193 00:12:05,679 --> 00:12:08,760 Speaker 2: to have the single single malt. Right, no cutting water, No, 194 00:12:08,960 --> 00:12:12,320 Speaker 2: got to have a single malt. And now they're going 195 00:12:12,360 --> 00:12:13,520 Speaker 2: background this is interesting. 196 00:12:13,720 --> 00:12:17,800 Speaker 4: There's all the seven thousand whiskey brands in America, SKUs, 197 00:12:18,160 --> 00:12:22,079 Speaker 4: the average bar has only forty of those forty they 198 00:12:22,120 --> 00:12:26,880 Speaker 4: only sell seventeen, and of those seventeen, almost seventy percent 199 00:12:26,960 --> 00:12:31,079 Speaker 4: of the revenue comes from three. So seven thousand brands 200 00:12:31,200 --> 00:12:34,720 Speaker 4: winds up to creating revenue add of three. So we're 201 00:12:34,720 --> 00:12:37,840 Speaker 4: going to see some real consolidations in the alcohol business, 202 00:12:38,120 --> 00:12:39,840 Speaker 4: and we're going to see a lot of these brands 203 00:12:39,840 --> 00:12:41,120 Speaker 4: disappeared the next year. 204 00:12:41,280 --> 00:12:46,600 Speaker 2: Yeah. Just in this year, seven thousand different in different 205 00:12:47,520 --> 00:12:51,480 Speaker 2: products of whiskey, and the average bar carries forty but 206 00:12:51,600 --> 00:12:55,120 Speaker 2: only sells seventeen, which does seem high to me, Like, 207 00:12:55,160 --> 00:13:00,320 Speaker 2: can you name seventeen different whiskeys? I probably have four 208 00:13:00,440 --> 00:13:04,120 Speaker 2: or five in my bar at home. I went through 209 00:13:04,120 --> 00:13:08,920 Speaker 2: a whole whiskey phase during COVID. Really it was Wry 210 00:13:09,360 --> 00:13:13,040 Speaker 2: that got me through COVID, but we were doing a 211 00:13:13,080 --> 00:13:16,160 Speaker 2: lot of old fashions, a lot of Manhattans. I don't 212 00:13:16,160 --> 00:13:19,640 Speaker 2: know why. It was just the thing. And I said, well, okay, 213 00:13:19,679 --> 00:13:22,520 Speaker 2: so I looked, did you know that the whiskey thing 214 00:13:22,880 --> 00:13:25,760 Speaker 2: if it has a letter E in the word whiskey, 215 00:13:27,320 --> 00:13:31,599 Speaker 2: then it's not whiskey from Scotland. Go look at the 216 00:13:31,640 --> 00:13:35,760 Speaker 2: bottles whiskey that's actually whiskey doesn't have the letter E 217 00:13:35,840 --> 00:13:38,800 Speaker 2: in it. But if it's from Tennessee it has the 218 00:13:38,880 --> 00:13:41,280 Speaker 2: letter E in it because it's Tennessee whiskey. If it's 219 00:13:41,280 --> 00:13:43,760 Speaker 2: Canadian whiskey, it has the letter E in it. If 220 00:13:43,800 --> 00:13:45,560 Speaker 2: it's Irish whiskey, it has a letter E in it. 221 00:13:47,040 --> 00:13:51,480 Speaker 2: Little pro tip for you. So now you know. But 222 00:13:51,559 --> 00:13:54,120 Speaker 2: I said, Okay, well what I mean what it's all whiskey. 223 00:13:54,160 --> 00:13:57,600 Speaker 2: What's the difference between Tennessee whiskey, Canadian whiskey, Irish whisky. 224 00:13:57,640 --> 00:14:00,199 Speaker 2: So I got one of each and they're probably still there. 225 00:14:01,160 --> 00:14:05,440 Speaker 2: Jamo's gone because I took its skiing. Jamison's gone. But yeah, 226 00:14:05,480 --> 00:14:10,120 Speaker 2: So of seven thousand of them average bar stocks forty, 227 00:14:10,160 --> 00:14:13,840 Speaker 2: but only pours seventeen. And of those seventeen that they pour, 228 00:14:14,200 --> 00:14:18,800 Speaker 2: only three make them any money. You know what? Three 229 00:14:18,840 --> 00:14:21,520 Speaker 2: That is Jack Daniels, of course because of Jack and Coke, 230 00:14:24,440 --> 00:14:27,640 Speaker 2: followed by Jim Beam and that's pretty much just Texas. 231 00:14:28,160 --> 00:14:30,920 Speaker 2: So much Jim Beam is poured in the state of 232 00:14:30,960 --> 00:14:36,160 Speaker 2: Texas that it pretty much carries the entire brand. And 233 00:14:36,320 --> 00:14:40,960 Speaker 2: the third is Jamison and that's your snowboard crowd doing 234 00:14:41,040 --> 00:14:45,600 Speaker 2: Jmo shots. So nobody's drinking and the so the bar 235 00:14:45,760 --> 00:14:52,240 Speaker 2: industry is changing significantly and nobody is eating normally the 236 00:14:52,280 --> 00:14:55,280 Speaker 2: way normal people eat at seven thirty eight o'clock. So 237 00:14:55,360 --> 00:14:57,720 Speaker 2: that's changing now. I think that will be really good. 238 00:14:57,920 --> 00:15:01,520 Speaker 2: I think that will take pressure off. That that choice 239 00:15:01,600 --> 00:15:04,720 Speaker 2: seven forty five seating time. Like you and I, like 240 00:15:04,840 --> 00:15:08,600 Speaker 2: normal people, we want to make reservations for seven forty five. 241 00:15:08,880 --> 00:15:11,480 Speaker 2: You can't because everybody wants to eat at seven forty five. 242 00:15:11,680 --> 00:15:15,560 Speaker 2: But if you have half the millennials and gen zers 243 00:15:15,600 --> 00:15:18,640 Speaker 2: all eating at five point thirty, you know, like their 244 00:15:18,720 --> 00:15:25,360 Speaker 2: grandparents in the villages in Florida, then that takes pressure off. 245 00:15:25,400 --> 00:15:28,280 Speaker 2: That's seven thirty to eight o'clock a time slot, and 246 00:15:28,560 --> 00:15:30,000 Speaker 2: that could be really good for us. 247 00:15:30,440 --> 00:15:32,920 Speaker 5: I'm an older millennial and I've been doing the five 248 00:15:33,000 --> 00:15:35,480 Speaker 5: thirty six thirty dinner on a Friday or Saturday night 249 00:15:35,560 --> 00:15:38,160 Speaker 5: for a few years now. It's the sweet spot because 250 00:15:38,280 --> 00:15:40,800 Speaker 5: seven thirty eight o'clock or later, it's like, why bother? 251 00:15:40,920 --> 00:15:43,280 Speaker 5: You're full, bloated, tired, Like it's so fun. You want 252 00:15:43,320 --> 00:15:45,840 Speaker 5: to be about early, enjoy the evening, be home early. 253 00:15:46,000 --> 00:15:46,600 Speaker 2: It's the best. 254 00:15:46,600 --> 00:15:49,160 Speaker 5: As far as those mocktails, just get some club soda 255 00:15:49,200 --> 00:15:50,400 Speaker 5: in line way better. 256 00:15:50,640 --> 00:15:53,640 Speaker 2: Yeah, I'm not into the mocktail. I know it's dry January. 257 00:15:53,680 --> 00:15:57,200 Speaker 2: Everybody's trying to take a lime and make something special 258 00:15:58,640 --> 00:16:05,560 Speaker 2: and charge thirteen dollars for a mocktail, which is outrageous, 259 00:16:05,600 --> 00:16:09,080 Speaker 2: but right, just squeeze a lemon in your water and 260 00:16:09,360 --> 00:16:12,400 Speaker 2: there you go. That's the best thing you could have. Look, 261 00:16:12,440 --> 00:16:14,720 Speaker 2: if you do in dry January, that's fine. You want 262 00:16:14,720 --> 00:16:17,200 Speaker 2: to get the liver break was a really incredible New 263 00:16:17,280 --> 00:16:20,280 Speaker 2: Year's Eve. It's probably pretty good. Nothing wrong with the 264 00:16:20,320 --> 00:16:25,520 Speaker 2: little cleansing. I don't know why exactly do you need 265 00:16:25,560 --> 00:16:29,400 Speaker 2: to get home if you're going out to dinner it's 266 00:16:29,400 --> 00:16:34,120 Speaker 2: an evening. Why are you eating early for the sole 267 00:16:34,160 --> 00:16:36,800 Speaker 2: purpose of getting out of the restaurant so you can 268 00:16:36,800 --> 00:16:40,120 Speaker 2: wrap up the night and go home. Why don't you 269 00:16:40,160 --> 00:16:43,400 Speaker 2: wait till you have some time or the day before 270 00:16:43,440 --> 00:16:44,880 Speaker 2: you don't have to go to work the next day, 271 00:16:45,600 --> 00:16:49,720 Speaker 2: and get value out of your restaurant experience. You're paying 272 00:16:49,760 --> 00:16:52,080 Speaker 2: for it. The prices are this. I mean, unless you've 273 00:16:52,080 --> 00:16:55,360 Speaker 2: got a restaurant that's got an early bird special, you're 274 00:16:55,400 --> 00:16:57,760 Speaker 2: gonna pretty much pay and even then it's not that 275 00:16:58,040 --> 00:17:03,880 Speaker 2: much cheaper. And you're supposed to tip. Not on the 276 00:17:03,920 --> 00:17:06,840 Speaker 2: early bird special, you're supposed to tip on the actual 277 00:17:07,240 --> 00:17:11,479 Speaker 2: rate because the waitress is working just as hard, so 278 00:17:12,680 --> 00:17:15,199 Speaker 2: you should tip a higher percentage if you're getting a 279 00:17:15,240 --> 00:17:21,000 Speaker 2: discounted meal. Just a little, uh, a little tip there. 280 00:17:23,160 --> 00:17:26,440 Speaker 2: But I appreciate the call, Lou. We got to get 281 00:17:26,480 --> 00:17:29,320 Speaker 2: home early. You gen Zers need your sleep. 282 00:17:30,240 --> 00:17:34,040 Speaker 1: You're listening to KFI Am sixty on demand. 283 00:17:35,560 --> 00:17:39,240 Speaker 2: Talking about the new sweet spot in the restaurant world. 284 00:17:39,640 --> 00:17:42,560 Speaker 2: Restaurants are saying the five to five thirty window is 285 00:17:42,600 --> 00:17:46,800 Speaker 2: now the hottest, particularly among gen z and millennials. 286 00:17:46,840 --> 00:17:50,720 Speaker 5: Seven o'clock or later, it's like, why bother? You're full, bloated, tired, 287 00:17:50,800 --> 00:17:51,480 Speaker 5: like it's so fun. 288 00:17:51,520 --> 00:17:52,679 Speaker 6: You want to be about early. 289 00:17:52,880 --> 00:17:54,359 Speaker 5: Enjoy the evening, be home early. 290 00:17:54,480 --> 00:17:55,040 Speaker 2: It's the best. 291 00:17:55,119 --> 00:17:57,640 Speaker 5: As far as those mocktails. Just get some club soda 292 00:17:57,680 --> 00:17:58,879 Speaker 5: in line way better. 293 00:17:59,000 --> 00:18:01,440 Speaker 2: I don't know what the rush to go home. You're 294 00:18:01,520 --> 00:18:03,840 Speaker 2: out for the evening. Enjoy your evening. Blue. 295 00:18:04,000 --> 00:18:08,639 Speaker 7: The fore fathers of Saint Patti's Day are Jack, Jim 296 00:18:09,040 --> 00:18:14,560 Speaker 7: Jamison and Johnny Jack Daniels, Jim Beam, Jamison and Johnny Walker. 297 00:18:14,680 --> 00:18:16,840 Speaker 7: Those are your four whiskeys, all right, love you show buck. 298 00:18:16,920 --> 00:18:20,760 Speaker 2: I appreciate the call. Never been able to figure out 299 00:18:20,840 --> 00:18:25,600 Speaker 2: what it is about Johnny Walker. That gives me a headache. 300 00:18:25,760 --> 00:18:29,879 Speaker 2: And I've tried the blue just to see and it 301 00:18:30,040 --> 00:18:33,879 Speaker 2: still just doesn't. It doesn't, It doesn't go neat, it 302 00:18:33,920 --> 00:18:36,600 Speaker 2: doesn't mix well with me. I don't know why, just not. 303 00:18:37,280 --> 00:18:39,240 Speaker 2: You know that's the thing, right, I mean, they're all 304 00:18:39,240 --> 00:18:43,399 Speaker 2: made differently. I could drink Jack with a splash of 305 00:18:43,440 --> 00:18:46,840 Speaker 2: cold water all day, every day. I would never add 306 00:18:46,880 --> 00:18:49,159 Speaker 2: Coca cola to it. I don't know why you have 307 00:18:49,240 --> 00:18:52,240 Speaker 2: to do that. It's kind of an expensive mixed drink. 308 00:18:52,359 --> 00:18:55,879 Speaker 2: Don't you think I got stuck on bullet Rye for 309 00:18:55,920 --> 00:19:00,399 Speaker 2: a while. As I said, the bullet Rye got me 310 00:19:00,480 --> 00:19:01,560 Speaker 2: through covid. 311 00:19:02,440 --> 00:19:02,560 Speaker 8: Uh. 312 00:19:03,119 --> 00:19:06,800 Speaker 2: Four roses is good. Jamo is only good when you're 313 00:19:07,480 --> 00:19:09,960 Speaker 2: Jamison works when you're skiing. I don't know what it is. 314 00:19:10,640 --> 00:19:12,639 Speaker 2: They figured it out, like that's how you do it 315 00:19:12,920 --> 00:19:17,840 Speaker 2: if you really want to just propel a specific brand 316 00:19:17,920 --> 00:19:21,560 Speaker 2: of anything, whether it's vodka or whiskey. They've never been 317 00:19:21,560 --> 00:19:23,560 Speaker 2: able to figure out a place to put gin, but 318 00:19:23,640 --> 00:19:27,200 Speaker 2: they will right attach it to a thing that you do. 319 00:19:28,200 --> 00:19:30,200 Speaker 2: And they Jamison did that. I don't I don't know 320 00:19:30,200 --> 00:19:32,920 Speaker 2: if they just gave it away to the ski resorts 321 00:19:33,000 --> 00:19:37,840 Speaker 2: or what. But if you're a snowboarder. You're drinking Jamison, 322 00:19:37,880 --> 00:19:39,320 Speaker 2: There's no question about it. 323 00:19:39,359 --> 00:19:42,960 Speaker 7: What is your recipe for your martini using velvetere? 324 00:19:43,080 --> 00:19:46,119 Speaker 2: Thanks Mike Idaho, Oh, thanks for listening in Idaho. I 325 00:19:46,280 --> 00:19:49,399 Speaker 2: just bought vodka from Idaho. That's funny. I just it's 326 00:19:49,640 --> 00:19:54,119 Speaker 2: I literally just bought it today. I bought potato vodka 327 00:19:54,200 --> 00:19:58,359 Speaker 2: from Idaho. I thought that's new. I mean, I don't don't. 328 00:19:58,480 --> 00:20:01,320 Speaker 2: I thought they made potatoes back out of potatoes anyway, 329 00:20:01,320 --> 00:20:07,360 Speaker 2: But I had not had a Idaho vodka. I think 330 00:20:07,359 --> 00:20:09,719 Speaker 2: it's blue ice. Maybe I don't know. I like the label. 331 00:20:10,320 --> 00:20:12,959 Speaker 2: The label looked good, and I'm like, let me grab this. 332 00:20:14,200 --> 00:20:18,200 Speaker 2: We'll see what this tastes like. The bed The Belvidere 333 00:20:18,240 --> 00:20:24,119 Speaker 2: Martini that started a number of years ago. Former United 334 00:20:24,119 --> 00:20:28,440 Speaker 2: States Congresswoman Mary Bono turned me on to the Belvidere 335 00:20:28,520 --> 00:20:34,639 Speaker 2: Martini at the Falls Restaurant in downtown Palm Springs. I 336 00:20:34,680 --> 00:20:38,360 Speaker 2: worked for United States congress Woman Mary Bono from what 337 00:20:38,440 --> 00:20:42,439 Speaker 2: two thousand until two thousand and four, two thousand and 338 00:20:42,480 --> 00:20:44,720 Speaker 2: six and a number of years. I was her deputy 339 00:20:44,760 --> 00:20:48,520 Speaker 2: chief of staff, and she swore by it. The Belvidere 340 00:20:48,560 --> 00:20:54,720 Speaker 2: Martini is obviously Belvidere vodka. But it is dusty. That's 341 00:20:54,800 --> 00:20:59,879 Speaker 2: the word. It's not dirty, it's not up. It's dusty. 342 00:21:00,119 --> 00:21:03,239 Speaker 2: And a bartender that understands that will know exactly what 343 00:21:03,320 --> 00:21:06,680 Speaker 2: you want, and it's perfect. At least it was that 344 00:21:06,760 --> 00:21:08,640 Speaker 2: the Fall, and the Falls is not there anymore. It's 345 00:21:08,720 --> 00:21:12,240 Speaker 2: right in the like literally in the center on Indian 346 00:21:12,280 --> 00:21:16,199 Speaker 2: Canyon where there's two stories of restaurants. It's not the 347 00:21:16,200 --> 00:21:18,679 Speaker 2: Falls anymore, but it's still a restaurant. There's a pizza 348 00:21:18,720 --> 00:21:21,399 Speaker 2: restaurant on the other side of the breezeway and Sunny 349 00:21:21,400 --> 00:21:24,480 Speaker 2: Butto Statue is right there in the middle of the plaza, 350 00:21:24,680 --> 00:21:27,600 Speaker 2: and it was the Falls restaurant, and the Belvidere martini 351 00:21:27,800 --> 00:21:32,840 Speaker 2: still remains my go to. If the bartender understands that 352 00:21:32,920 --> 00:21:36,119 Speaker 2: I want a Dusty, If the bartender signals that they 353 00:21:36,160 --> 00:21:40,440 Speaker 2: don't know what I mean, then don't even go with Belvidere. 354 00:21:41,359 --> 00:21:43,199 Speaker 2: Just then just say, all right, fine, just give me 355 00:21:43,280 --> 00:21:48,160 Speaker 2: a well vodka dirty, because they'll mess it up and 356 00:21:48,359 --> 00:21:50,879 Speaker 2: it won't be worth having and you're gonna be paying 357 00:21:50,880 --> 00:21:53,840 Speaker 2: an extra four dollars for Belvidere vodka anyway, so don't 358 00:21:53,880 --> 00:21:57,240 Speaker 2: do that. So if you want to if you want 359 00:21:57,240 --> 00:22:01,439 Speaker 2: to have like make sure you use that word and 360 00:22:01,480 --> 00:22:07,720 Speaker 2: then watch the reaction and there you go. Pro tip. 361 00:22:07,840 --> 00:22:11,640 Speaker 2: Also the way they shake it. They use the shaker, 362 00:22:11,920 --> 00:22:15,560 Speaker 2: but they don't strain it. They crack it. It's different. 363 00:22:15,840 --> 00:22:18,440 Speaker 2: You got the two silver cups. Shake, shake, shake over 364 00:22:18,480 --> 00:22:23,400 Speaker 2: the shoulder, especially if it's a woman bartender and she's 365 00:22:23,400 --> 00:22:26,480 Speaker 2: wearing a tank top. That's good too. And you I 366 00:22:26,520 --> 00:22:29,280 Speaker 2: mean a lot of shaken, like twenty four shakes, I'm told, 367 00:22:29,880 --> 00:22:31,960 Speaker 2: so that ice is really busted up. But then you 368 00:22:31,960 --> 00:22:35,399 Speaker 2: don't strain it. Then you crack those two silver tumblers 369 00:22:35,760 --> 00:22:38,439 Speaker 2: like an egg and you hold them and you like 370 00:22:38,520 --> 00:22:40,800 Speaker 2: literally just a little bit of space and let that 371 00:22:40,920 --> 00:22:46,080 Speaker 2: belvetere martini go into the martini glass with the ice chips, 372 00:22:46,720 --> 00:22:48,880 Speaker 2: like wide enough that the chips of ice get in there, 373 00:22:49,280 --> 00:22:51,600 Speaker 2: not too much. You don't want a great big boulder, 374 00:22:52,600 --> 00:22:55,800 Speaker 2: and boy, oh boy, you have yourself a martini. 375 00:22:55,880 --> 00:22:59,119 Speaker 9: The lou Once again, the food that you get for 376 00:22:59,200 --> 00:23:01,879 Speaker 9: the price that you're paying these days in any restaurant 377 00:23:02,080 --> 00:23:05,639 Speaker 9: hardly ever matches up. The price is always higher than 378 00:23:05,680 --> 00:23:07,160 Speaker 9: the quality of the food these days. 379 00:23:07,200 --> 00:23:07,840 Speaker 2: It's very rare. 380 00:23:07,920 --> 00:23:09,800 Speaker 9: You walk out and say, wow, that was worth the 381 00:23:09,880 --> 00:23:12,560 Speaker 9: money I spent. Disappointing where it's at now, and yes, 382 00:23:12,640 --> 00:23:15,040 Speaker 9: most people have changed their habits about eating out. 383 00:23:15,359 --> 00:23:18,840 Speaker 2: Well that's always the case, right, I mean, if you spend, 384 00:23:18,840 --> 00:23:21,240 Speaker 2: if you do any cooking at all, you know what 385 00:23:21,359 --> 00:23:24,720 Speaker 2: it takes to make a plate of pasta. Italian food 386 00:23:25,160 --> 00:23:29,240 Speaker 2: very inexpensive to prepare. I'm Italian. I'm going to tell 387 00:23:29,280 --> 00:23:34,240 Speaker 2: you that there is nothing on that menu and even 388 00:23:34,240 --> 00:23:37,959 Speaker 2: a good Italian restaurant that should cost twenty three dollars 389 00:23:37,960 --> 00:23:40,040 Speaker 2: for a single entrede. This is not a lot going 390 00:23:40,080 --> 00:23:43,159 Speaker 2: on in Italian food. And that's okay because it's what 391 00:23:43,280 --> 00:23:48,160 Speaker 2: makes Italian food good is how the sauce was prepared 392 00:23:49,640 --> 00:23:54,280 Speaker 2: or gravy. If you're from New York, right, that's what 393 00:23:54,280 --> 00:23:56,879 Speaker 2: makes the place smell good. That's what makes it unique 394 00:23:56,880 --> 00:23:58,760 Speaker 2: and stand out if they know what they're doing back 395 00:23:58,800 --> 00:24:01,959 Speaker 2: there with the gravy, with the sauce and the garlic. 396 00:24:03,320 --> 00:24:06,600 Speaker 2: But the ingredients are just not that expensive. Same thing 397 00:24:06,640 --> 00:24:09,919 Speaker 2: with Mexican food. I paid twenty three dollars for a 398 00:24:09,920 --> 00:24:14,720 Speaker 2: tutaco plate and it was two tacos and rice and 399 00:24:14,760 --> 00:24:18,680 Speaker 2: beans twenty three dollars and that just isn't twenty three 400 00:24:18,680 --> 00:24:22,240 Speaker 2: dollars worth of ingredients? So that's how you know. Now 401 00:24:22,240 --> 00:24:25,560 Speaker 2: it's okay, because sometimes you just want to go out 402 00:24:25,560 --> 00:24:28,639 Speaker 2: to a restaurant and be served. I have three sons 403 00:24:28,880 --> 00:24:32,000 Speaker 2: and my wife and I just want to eat out together. 404 00:24:32,720 --> 00:24:36,560 Speaker 2: So what's the difference of I'm paying thirteen dollars or 405 00:24:36,600 --> 00:24:40,760 Speaker 2: eighteen dollars. But when you look at the receipt, you're like, wow, 406 00:24:40,960 --> 00:24:43,240 Speaker 2: that's a lot. We didn't need a whole lot of food. 407 00:24:43,560 --> 00:24:45,320 Speaker 2: So that's always going to be the case, and the 408 00:24:45,320 --> 00:24:48,840 Speaker 2: restaurant has to make a little bit of money. But 409 00:24:49,880 --> 00:24:53,480 Speaker 2: I think there's a principle in economics we call the 410 00:24:53,520 --> 00:24:57,520 Speaker 2: diminishing level of marginal return, and that is, there's only 411 00:24:57,560 --> 00:25:01,720 Speaker 2: a point where you are satisfy. Eventually you won't be 412 00:25:01,800 --> 00:25:07,119 Speaker 2: satisfied any longer, and then you will then you're the 413 00:25:07,359 --> 00:25:11,880 Speaker 2: return will diminish, and I think we're getting pretty close 414 00:25:11,920 --> 00:25:12,440 Speaker 2: to being there. 415 00:25:13,640 --> 00:25:16,399 Speaker 4: From New York, what's the matter with you drinking lemon 416 00:25:16,440 --> 00:25:17,359 Speaker 4: water with a dinner? 417 00:25:17,400 --> 00:25:19,200 Speaker 2: What is wrong with you? I didn't say I was 418 00:25:19,320 --> 00:25:22,439 Speaker 2: drinking lemon water with dinner. The caller said he was 419 00:25:22,440 --> 00:25:26,960 Speaker 2: having lemon water. I mean, I'll have lemon water. Just 420 00:25:27,000 --> 00:25:27,919 Speaker 2: put some vodka in it. 421 00:25:27,960 --> 00:25:30,880 Speaker 5: An old friend of mine always used to do sober 422 00:25:31,000 --> 00:25:33,480 Speaker 5: February because it's the shortest months of the year. 423 00:25:33,640 --> 00:25:35,400 Speaker 2: Love your show, Loup, Yeah, good pro tip. 424 00:25:35,480 --> 00:25:37,120 Speaker 10: Hey Lou, love your show, But I don't know why 425 00:25:37,119 --> 00:25:39,879 Speaker 10: you're wasting so much time on his restaurant nonsense. I 426 00:25:39,880 --> 00:25:41,760 Speaker 10: don't go out to eat, Nay, people I know don't 427 00:25:41,760 --> 00:25:43,920 Speaker 10: because it's too expensive. Tips are too high. I mean, 428 00:25:43,960 --> 00:25:45,480 Speaker 10: come on, loop, make a meal at home. 429 00:25:45,600 --> 00:25:47,880 Speaker 2: Give it up. Okay, thanks, I have a great eating 430 00:25:47,920 --> 00:25:49,480 Speaker 2: but I appreciate the call. What do you mean the 431 00:25:49,480 --> 00:25:52,159 Speaker 2: tips are too high? The tip is a percentage of 432 00:25:52,200 --> 00:25:55,040 Speaker 2: what you eat. Why is it now? Now you're gonna 433 00:25:55,040 --> 00:25:58,320 Speaker 2: screw the server. You're not gonna go out because you 434 00:25:58,359 --> 00:26:02,080 Speaker 2: have to tip too much? Chae cheapskates, stay home. 435 00:26:02,960 --> 00:26:06,360 Speaker 1: You're listening to KFI AM six forty on demand. 436 00:26:08,000 --> 00:26:11,080 Speaker 2: Following the program at ten is Coast to Coast AM 437 00:26:11,160 --> 00:26:12,800 Speaker 2: with George Norri. What's going on? 438 00:26:12,880 --> 00:26:15,879 Speaker 6: George, Hey Lou, We're gonna have some fun with an 439 00:26:15,920 --> 00:26:19,720 Speaker 6: animal communicator today. What are they really thinking? And later 440 00:26:19,760 --> 00:26:22,720 Speaker 6: on in the show, the late American prophet Edgar Casey 441 00:26:23,000 --> 00:26:25,440 Speaker 6: comes out of the grade to talk on Coast to 442 00:26:25,600 --> 00:26:27,639 Speaker 6: Coast sounds fantastic. 443 00:26:27,720 --> 00:26:30,000 Speaker 2: Stay tuned for that. Coast to Coast AM with George 444 00:26:30,000 --> 00:26:35,640 Speaker 2: Norri follows the program at ten o'clock. Lou Penrose, good 445 00:26:35,640 --> 00:26:36,960 Speaker 2: to have you on till ten. 446 00:26:37,160 --> 00:26:42,280 Speaker 8: I can confirm the top gaming vodka is the potato vodka, 447 00:26:42,440 --> 00:26:44,800 Speaker 8: like the Blue Ice, the stuff that's made in the 448 00:26:44,880 --> 00:26:49,439 Speaker 8: USA that's competing for pure potato vodka, no grains, and 449 00:26:49,440 --> 00:26:50,679 Speaker 8: it's usually made in the USA. 450 00:26:50,760 --> 00:26:53,480 Speaker 1: And the super Keto supergamer vodka. 451 00:26:53,520 --> 00:26:56,920 Speaker 2: All I appreciate the pro tip. Maybe it was the grains, 452 00:26:57,280 --> 00:27:03,560 Speaker 2: but I'm digging it. Chopin's good too. I like the bottle. Uh, 453 00:27:04,359 --> 00:27:06,879 Speaker 2: you gotta when you go into different vodkas, you gotta play. 454 00:27:07,160 --> 00:27:09,560 Speaker 2: Martini is my drink of choice, so it's got to 455 00:27:09,600 --> 00:27:13,840 Speaker 2: be right. I mean, the thing about Martini's you gotta be. 456 00:27:14,440 --> 00:27:18,359 Speaker 2: That's why I'm so particular about the amount of olive 457 00:27:18,440 --> 00:27:21,960 Speaker 2: juice and where the olive juice comes from. I don't 458 00:27:22,080 --> 00:27:26,760 Speaker 2: do the whole blue cheese olive thing that ruins everything. 459 00:27:27,280 --> 00:27:29,600 Speaker 2: If I my wife is with me and she wants 460 00:27:29,680 --> 00:27:32,159 Speaker 2: the blue cheese olive, then leave the olives out of 461 00:27:32,200 --> 00:27:35,199 Speaker 2: the drink altogether and just give her the toothpick with 462 00:27:35,280 --> 00:27:39,280 Speaker 2: the olives on it, because you know, the martini is important. 463 00:27:41,080 --> 00:27:43,960 Speaker 2: And you know what they say about Martini's, they're like 464 00:27:44,119 --> 00:27:47,800 Speaker 2: women's breasts. One's not enough, but three's too many. 465 00:27:48,080 --> 00:27:52,280 Speaker 11: Shoot, I work fourteen hour shifts, six days week, driving 466 00:27:52,400 --> 00:27:55,680 Speaker 11: big rigs all day long. I mean, I've put it 467 00:27:55,760 --> 00:27:57,919 Speaker 11: in all my time and I made double what I 468 00:27:58,000 --> 00:28:01,919 Speaker 11: did the other day and tax has took half of 469 00:28:01,920 --> 00:28:04,920 Speaker 11: it out. But you know what, I'm still living below 470 00:28:04,960 --> 00:28:08,760 Speaker 11: my means and I can still make money. Hey, I'll 471 00:28:08,800 --> 00:28:13,119 Speaker 11: take making seventy to eighty thousand dollars a year. It'll 472 00:28:13,119 --> 00:28:14,960 Speaker 11: be better when I move out of California though. 473 00:28:15,040 --> 00:28:17,359 Speaker 2: Yeah, well you better move soon because if they passed 474 00:28:17,400 --> 00:28:19,600 Speaker 2: that billionaire at tax, they'll come after your money after 475 00:28:19,640 --> 00:28:22,520 Speaker 2: the fact. They have been trying to do that, So 476 00:28:25,720 --> 00:28:29,119 Speaker 2: keep that in mind. If you leave the state, the 477 00:28:29,160 --> 00:28:33,359 Speaker 2: state may not leave you. But I appreciate the call, brother. 478 00:28:33,480 --> 00:28:35,800 Speaker 12: I love you how you talked about you know, like 479 00:28:35,920 --> 00:28:38,640 Speaker 12: you served them this and that person all that, so 480 00:28:38,680 --> 00:28:43,760 Speaker 12: you know the laws and know the rules. It's just 481 00:28:43,760 --> 00:28:45,720 Speaker 12: just a whole politician crap cony. 482 00:28:45,760 --> 00:28:48,560 Speaker 2: Yeah, I appreciate the call. Yeah, the politician is the 483 00:28:48,600 --> 00:28:52,760 Speaker 2: stuff I know. But the reality is the politicians are 484 00:28:53,080 --> 00:28:58,080 Speaker 2: with us, and we as citizens are officials too, and 485 00:28:58,240 --> 00:29:01,239 Speaker 2: it's not just the elected official and the rest of us. 486 00:29:01,840 --> 00:29:05,600 Speaker 2: In a free society where we self govern, we are 487 00:29:05,960 --> 00:29:09,560 Speaker 2: in fact empowered. So we got to keep an eye 488 00:29:09,640 --> 00:29:13,800 Speaker 2: on them. Speaking of the politicians and eating out at restaurants, 489 00:29:15,560 --> 00:29:19,800 Speaker 2: what we should be doing, apparently is eating like the president. 490 00:29:19,920 --> 00:29:24,000 Speaker 2: Here is the Secretary of Health and Human Services trying 491 00:29:24,000 --> 00:29:27,240 Speaker 2: to figure out why the president is so healthy on 492 00:29:27,280 --> 00:29:27,760 Speaker 2: his diet. 493 00:29:27,920 --> 00:29:33,680 Speaker 4: Who has the most unhinged eating habits a president? He 494 00:29:33,800 --> 00:29:38,200 Speaker 4: eats really bad food, which is McDonald's and then you know, 495 00:29:38,640 --> 00:29:42,080 Speaker 4: dip coke, but he'th it's a drinks to die cook 496 00:29:42,160 --> 00:29:42,640 Speaker 4: all the time. 497 00:29:42,760 --> 00:29:46,520 Speaker 2: I don't know how he's alive. Not amazing, that's absolutely amazing. 498 00:29:46,640 --> 00:29:49,880 Speaker 2: The rest of us are jumped through hoops. We're going 499 00:29:49,920 --> 00:29:54,080 Speaker 2: on keto diets, we're eating staying away from steak. Now 500 00:29:54,080 --> 00:29:57,080 Speaker 2: everybody's eating steak. The reason that the price of beef 501 00:29:57,320 --> 00:30:03,560 Speaker 2: still is higher than than than well isn't dropping at 502 00:30:03,600 --> 00:30:07,160 Speaker 2: the rate that other items in the grocery store are dropping. 503 00:30:07,240 --> 00:30:10,120 Speaker 2: The reason that is is because on TikTok, everybody's out 504 00:30:10,160 --> 00:30:13,440 Speaker 2: there telling you that you should eat a ribbi twice 505 00:30:13,440 --> 00:30:18,040 Speaker 2: a day, and people are doing it now. When I 506 00:30:18,080 --> 00:30:20,840 Speaker 2: was a kid, they told my grandfather that he wasn't 507 00:30:20,880 --> 00:30:24,160 Speaker 2: allowed to have steak because he was going to get 508 00:30:24,480 --> 00:30:26,240 Speaker 2: you know, he had high cholesterol and he was going 509 00:30:26,320 --> 00:30:29,080 Speaker 2: to die, so he couldn't have any steak. Now they're 510 00:30:29,080 --> 00:30:31,600 Speaker 2: telling you, if you want to live, you should double 511 00:30:31,640 --> 00:30:34,800 Speaker 2: the amount of steak you're having, and not a lean 512 00:30:35,160 --> 00:30:39,960 Speaker 2: cut of beef like a ribbi is delicious because it's marbled. 513 00:30:40,360 --> 00:30:45,560 Speaker 2: That white marbling in there is in fact fat. But 514 00:30:45,640 --> 00:30:47,560 Speaker 2: they're saying now that that's what you should be eating. 515 00:30:47,600 --> 00:30:50,800 Speaker 2: You that Joe Rogan's out there. Everybody's saying, have yourself 516 00:30:50,960 --> 00:30:55,080 Speaker 2: like steak and eggs and nothing else. And they, you know, 517 00:30:55,120 --> 00:30:58,120 Speaker 2: they can't make cows fast enough to keep up with 518 00:30:58,200 --> 00:31:01,480 Speaker 2: the trend of eating nothing but steak. I have three sons. 519 00:31:01,920 --> 00:31:08,160 Speaker 2: My oldest is sixteen and eats steaks for snacks. He'll 520 00:31:08,200 --> 00:31:15,160 Speaker 2: literally come home from school, did it today, And he'll like, like, 521 00:31:15,360 --> 00:31:17,760 Speaker 2: I hate when he pan fries. It makes the kitchen 522 00:31:17,800 --> 00:31:21,120 Speaker 2: smell like Texas. We have a grill outside, and I 523 00:31:21,120 --> 00:31:23,000 Speaker 2: don't know why you can't just go outside and throw 524 00:31:23,000 --> 00:31:26,560 Speaker 2: it on the grill. But nevertheless, I'm glad that he's eating. 525 00:31:26,600 --> 00:31:29,120 Speaker 2: But yeah, he'll eat like a ribbi as a snack 526 00:31:29,160 --> 00:31:32,959 Speaker 2: after school. When I was a kid, I ate goldfish 527 00:31:33,160 --> 00:31:36,320 Speaker 2: or cheese puffs or pretzels, And we know that's not 528 00:31:36,400 --> 00:31:38,840 Speaker 2: a good idea. But I never thought that having like 529 00:31:38,920 --> 00:31:41,080 Speaker 2: steak and eggs after school was a good idea. But 530 00:31:41,120 --> 00:31:45,240 Speaker 2: that's what that's what the nutrition is on the football 531 00:31:45,600 --> 00:31:49,600 Speaker 2: football team tell them to do. So that's what's driving 532 00:31:49,680 --> 00:31:52,880 Speaker 2: up the costs of beef in the in the school. Hey, 533 00:31:52,880 --> 00:31:58,720 Speaker 2: speaking of meals, remember back in the Willy Wonka days. 534 00:31:59,280 --> 00:32:05,040 Speaker 2: Remember one of the people that were in the Willy 535 00:32:05,040 --> 00:32:11,720 Speaker 2: Wonka factory, Remember Violet Beauregard. Violet Beauregard, her thing was 536 00:32:11,800 --> 00:32:16,200 Speaker 2: chewing gum. She chewed gum all the time. And when 537 00:32:16,440 --> 00:32:19,360 Speaker 2: Willy Wonka said, hey, I got gum, that is an 538 00:32:19,480 --> 00:32:24,760 Speaker 2: entire meal. It was science fiction. Apparently now it's for real. 539 00:32:24,920 --> 00:32:28,440 Speaker 13: Soup Giant Progresso unveiling some new flavors as the hard 540 00:32:28,520 --> 00:32:31,800 Speaker 13: candy at markets as Soup you Can Suck returns for 541 00:32:31,880 --> 00:32:35,680 Speaker 13: a second year. The chicken Noodle flavored limited edition soup 542 00:32:35,800 --> 00:32:39,960 Speaker 13: drops are back, joined by Tomato, Basil and beef pot roast. 543 00:32:40,280 --> 00:32:41,000 Speaker 2: How about that. 544 00:32:41,080 --> 00:32:41,560 Speaker 1: They did it. 545 00:32:42,080 --> 00:32:45,840 Speaker 2: They did it. They fulfilled Willy Wonka's dream, and they 546 00:32:45,920 --> 00:32:50,080 Speaker 2: have a hard candy that tastes like soup. 547 00:32:50,160 --> 00:32:53,760 Speaker 13: Soup drops are back, joined by tomato, basil and beef 548 00:32:53,920 --> 00:32:57,000 Speaker 13: pot roast. Progresso says. The candies even warm up in 549 00:32:57,040 --> 00:32:59,680 Speaker 13: your mouth, so the drops can taste even more like 550 00:32:59,720 --> 00:33:00,720 Speaker 13: a bull if it's soup. 551 00:33:00,840 --> 00:33:05,840 Speaker 2: How about that? Watch out for the blueberry pie Lou 552 00:33:05,920 --> 00:33:09,360 Speaker 2: Penrose on kf I AM six forty live everywhere on 553 00:33:09,440 --> 00:33:10,520 Speaker 2: the iHeartRadio app 554 00:33:11,360 --> 00:33:13,880 Speaker 1: KFI AM six forty on demand