1 00:00:00,720 --> 00:00:04,120 Speaker 1: I am all in again. 2 00:00:09,920 --> 00:00:19,279 Speaker 2: Let's just you, h I Am all in again with 3 00:00:19,360 --> 00:00:22,320 Speaker 2: Scott Patterson and iHeartRadio Podcast. 4 00:00:22,840 --> 00:00:26,119 Speaker 3: Hey Everybody, Scott Patterson, I Am Alone Podcast, one of 5 00:00:26,200 --> 00:00:30,640 Speaker 3: our productions I Heart Radio Media. iHeart Podcast. Luke's Diner 6 00:00:30,880 --> 00:00:35,280 Speaker 3: with Matt Wilson Joe Serprico from bug and Bear Canola. 7 00:00:35,400 --> 00:00:40,560 Speaker 3: Matt and Joe co founders behind LA's Beloved. Yes that's 8 00:00:40,640 --> 00:00:44,760 Speaker 3: them waving. Bugging Bear's Canola is self described pop and 9 00:00:44,840 --> 00:00:47,680 Speaker 3: pop dessert brand named after Matt and was nicknamed for 10 00:00:47,920 --> 00:00:52,199 Speaker 3: each Other's one of the eight teams competing on season 11 00:00:52,280 --> 00:00:55,880 Speaker 3: nineteen of the Food Network's A Great Food Truck Race, 12 00:00:55,880 --> 00:00:59,040 Speaker 3: hosted by Tyler Flawn on the Food Network and streaming. 13 00:00:59,280 --> 00:01:00,640 Speaker 1: Next Day at Age Max. 14 00:01:00,720 --> 00:01:02,680 Speaker 3: Welcome to the show, Fellas. 15 00:01:03,520 --> 00:01:05,240 Speaker 1: Thank you so much, Thank you for having us. 16 00:01:05,400 --> 00:01:08,080 Speaker 3: You got it this recipe. He's been in your family 17 00:01:08,760 --> 00:01:13,520 Speaker 3: for seven generations. Yes, when did you and Matt realize 18 00:01:13,600 --> 00:01:18,440 Speaker 3: it could become something bigger than a dessert you made for 19 00:01:18,600 --> 00:01:19,679 Speaker 3: family and friends. 20 00:01:20,200 --> 00:01:21,880 Speaker 4: It was It was very random. 21 00:01:22,160 --> 00:01:26,039 Speaker 5: We were in a pool league together and it was 22 00:01:26,040 --> 00:01:27,679 Speaker 5: the last It was the last game, and we're like, well, 23 00:01:27,720 --> 00:01:31,200 Speaker 5: let's everyone was doing a potluck and I was like, 24 00:01:31,200 --> 00:01:33,160 Speaker 5: I don't want to just bring something generic. 25 00:01:33,440 --> 00:01:35,760 Speaker 4: Let me let's let's make connola. And he's like, what 26 00:01:35,800 --> 00:01:36,480 Speaker 4: do you like? 27 00:01:37,400 --> 00:01:38,680 Speaker 6: I was like, I mean I lived in New York, 28 00:01:38,680 --> 00:01:40,480 Speaker 6: I had Connola. I loved them, but I don't know 29 00:01:40,480 --> 00:01:41,280 Speaker 6: how to make conole. 30 00:01:41,800 --> 00:01:44,160 Speaker 5: So we uh yeah, so we we We made it 31 00:01:44,240 --> 00:01:48,080 Speaker 5: for the pot luck and it was instant. We brought 32 00:01:48,080 --> 00:01:51,120 Speaker 5: it to the bar and uh we had one of 33 00:01:51,120 --> 00:01:53,560 Speaker 5: the opposing team members came up and he goes, I 34 00:01:53,560 --> 00:01:54,160 Speaker 5: love Connola? 35 00:01:54,200 --> 00:01:57,520 Speaker 4: Can I have one? We're like, yeah, of course, and he. 36 00:01:57,520 --> 00:02:00,320 Speaker 5: Came back two minutes later and he's like, this is 37 00:02:00,360 --> 00:02:02,880 Speaker 5: literally the best can only I've ever had. I run 38 00:02:02,920 --> 00:02:05,440 Speaker 5: a bar in West Hollywood. Would you be willing to 39 00:02:05,880 --> 00:02:10,360 Speaker 5: wholesale to us? And I immediately was like yeah, all right, 40 00:02:10,440 --> 00:02:10,920 Speaker 5: let's do it. 41 00:02:10,960 --> 00:02:13,760 Speaker 1: And I'm in the background going, oh, what are we doing? 42 00:02:14,919 --> 00:02:16,600 Speaker 4: Yeah, full time job, and I'm like, yeah, we can. 43 00:02:18,120 --> 00:02:21,040 Speaker 6: Yeah, and it just kind of it kind of snowballed 44 00:02:21,040 --> 00:02:24,679 Speaker 6: from there. I mean, we took the deal. It was 45 00:02:24,720 --> 00:02:27,360 Speaker 6: our very first business deal we did. We're not making 46 00:02:27,400 --> 00:02:31,400 Speaker 6: any money from it, but doing, you know, thirty hours 47 00:02:31,400 --> 00:02:34,360 Speaker 6: of work and prep to give them canoli. And so 48 00:02:34,440 --> 00:02:37,320 Speaker 6: we decided well, why not try and start selling these 49 00:02:37,400 --> 00:02:39,600 Speaker 6: on our own. And we set up in a local 50 00:02:39,680 --> 00:02:43,840 Speaker 6: park near our house and we sold like five hundred. 51 00:02:44,760 --> 00:02:46,000 Speaker 6: Let me, let, me let. 52 00:02:46,440 --> 00:02:50,040 Speaker 3: Why weren't you making anything office on a wholesale basis? 53 00:02:50,560 --> 00:02:53,280 Speaker 3: You're not protecting your margins somehow, or it's just too 54 00:02:53,320 --> 00:02:55,840 Speaker 3: expensive to produce one. 55 00:02:56,480 --> 00:02:59,880 Speaker 5: We didn't know, and it was such a weird excitement, 56 00:03:00,120 --> 00:03:03,240 Speaker 5: like like, oh, somebody wants to buy something from them. 57 00:03:03,280 --> 00:03:05,480 Speaker 6: We had no idea how to price them out, what 58 00:03:05,600 --> 00:03:06,800 Speaker 6: our cost was. 59 00:03:07,240 --> 00:03:10,320 Speaker 1: We were just like, yeah, let's do it right. 60 00:03:11,120 --> 00:03:16,799 Speaker 6: Yeah, it's We've learned a whole heck of years. 61 00:03:17,480 --> 00:03:20,640 Speaker 3: I love the wholesale business. I prefer to retail, to 62 00:03:20,639 --> 00:03:22,920 Speaker 3: be honest with you, I really love it. It's just 63 00:03:23,520 --> 00:03:26,360 Speaker 3: it's so much easier and tighter the margins set. 64 00:03:26,560 --> 00:03:27,600 Speaker 1: It's just great. 65 00:03:28,240 --> 00:03:30,640 Speaker 3: Listen, I'm gonna go a little bit off script here 66 00:03:30,680 --> 00:03:32,639 Speaker 3: and ask you this this question. I'm sure people ask 67 00:03:32,680 --> 00:03:36,760 Speaker 3: you this question all the time. How many times has 68 00:03:36,800 --> 00:03:41,520 Speaker 3: somebody quoted The Godfather with the damn Canoli line to you, like, 69 00:03:41,720 --> 00:03:45,400 Speaker 3: leave the gun, take the canolis after they kill that guy? 70 00:03:46,000 --> 00:03:49,720 Speaker 6: Literally every day, so many times, in fact, Scott, that 71 00:03:49,840 --> 00:03:53,080 Speaker 6: we now have we have We've weaved it into our 72 00:03:53,120 --> 00:03:58,560 Speaker 6: marketing scheme. Our investor bods. Oh yeah, our investor bought 73 00:03:58,640 --> 00:04:00,360 Speaker 6: us a sign to hang on our door. It has 74 00:04:00,400 --> 00:04:02,680 Speaker 6: the quote on it with you know, the hands and 75 00:04:02,720 --> 00:04:07,000 Speaker 6: the puppet strings and it's now like basically about of 76 00:04:07,040 --> 00:04:07,880 Speaker 6: our business. 77 00:04:07,960 --> 00:04:09,400 Speaker 4: Yeah, that's good. 78 00:04:09,560 --> 00:04:11,600 Speaker 3: All right, we have to ask about the name. 79 00:04:12,000 --> 00:04:12,320 Speaker 4: All right? 80 00:04:12,360 --> 00:04:13,760 Speaker 3: Which one of you bug? 81 00:04:14,000 --> 00:04:14,920 Speaker 1: Which one was bear? 82 00:04:15,040 --> 00:04:18,480 Speaker 3: How did how did those nicknames become the name of 83 00:04:18,520 --> 00:04:19,280 Speaker 3: the business. 84 00:04:19,480 --> 00:04:20,920 Speaker 1: Sure, let me guess. 85 00:04:21,080 --> 00:04:23,920 Speaker 4: Let me guess, Matt, you're the bug. 86 00:04:25,320 --> 00:04:29,720 Speaker 1: How'd you guess, Scott? Because Joe can't be the bug now, 87 00:04:29,920 --> 00:04:31,000 Speaker 1: Joe is the bear. 88 00:04:31,080 --> 00:04:32,960 Speaker 6: So he calls me love bug and I call him 89 00:04:33,000 --> 00:04:36,839 Speaker 6: baby Bear, and yeah, can only you can't go wrong 90 00:04:36,880 --> 00:04:37,080 Speaker 6: with that. 91 00:04:37,800 --> 00:04:40,719 Speaker 5: We actually we came up with the name in the bar, 92 00:04:40,920 --> 00:04:43,320 Speaker 5: I mean in the pool hall, like that night, like, 93 00:04:43,320 --> 00:04:45,280 Speaker 5: well we have to come up with a company name. Yeah, 94 00:04:45,320 --> 00:04:47,640 Speaker 5: it was all all of that same night we came 95 00:04:47,720 --> 00:04:48,160 Speaker 5: up with it. 96 00:04:49,080 --> 00:04:51,000 Speaker 6: And you know, he calls me love bug, you know, 97 00:04:51,040 --> 00:04:53,960 Speaker 6: I don't know, ten times an hour, and so it 98 00:04:54,000 --> 00:04:54,919 Speaker 6: was just it came from that. 99 00:04:55,000 --> 00:04:56,240 Speaker 1: It was like, well it has to be bugg and 100 00:04:56,279 --> 00:04:56,920 Speaker 1: Bear's cannoli. 101 00:04:57,640 --> 00:05:02,720 Speaker 3: So and how's how's the business going. I mean, are 102 00:05:02,720 --> 00:05:06,119 Speaker 3: you are you just every day, all day busy, busy, busy. 103 00:05:06,160 --> 00:05:09,800 Speaker 3: Do you have a dedicated warehouse or a manufacturing plant 104 00:05:09,839 --> 00:05:14,159 Speaker 3: and where you're You're in La Yes, we're in Los Angeles, 105 00:05:14,240 --> 00:05:17,640 Speaker 3: So you have a dedicated kitchen obviously you have to write. Yeah. 106 00:05:17,680 --> 00:05:20,520 Speaker 5: Yeah, we have a commercial kitchen that we work out 107 00:05:20,560 --> 00:05:21,760 Speaker 5: of every day. 108 00:05:22,920 --> 00:05:25,040 Speaker 4: We we have we we. 109 00:05:24,960 --> 00:05:27,760 Speaker 5: Started off doing just markets and then night markets, and 110 00:05:27,800 --> 00:05:30,240 Speaker 5: then it kind of blew up a little bit faster 111 00:05:30,360 --> 00:05:34,239 Speaker 5: into set catering and now we do big like private 112 00:05:34,240 --> 00:05:37,120 Speaker 5: events and weddings or we have eleven weddings this year 113 00:05:37,120 --> 00:05:40,120 Speaker 5: that we're doing and we're still just the. 114 00:05:40,120 --> 00:05:40,760 Speaker 4: Two of us. 115 00:05:41,440 --> 00:05:44,360 Speaker 5: Yeah, And I mean, well, you know, now now we've 116 00:05:44,360 --> 00:05:46,080 Speaker 5: we've hired a little bit more of a staff because 117 00:05:46,120 --> 00:05:47,280 Speaker 5: we just can't do it all. 118 00:05:47,480 --> 00:05:47,720 Speaker 4: Yeah. 119 00:05:48,960 --> 00:05:51,840 Speaker 5: And now we are in the process of opening a 120 00:05:51,880 --> 00:05:53,560 Speaker 5: brick and mortar in West Hollywood. 121 00:05:53,920 --> 00:05:54,320 Speaker 4: Yeah. 122 00:05:54,440 --> 00:05:55,960 Speaker 3: Oh wow, So. 123 00:05:55,839 --> 00:05:59,280 Speaker 4: That is that's gonna that's gonna help tremendously. 124 00:05:59,520 --> 00:06:01,919 Speaker 5: Yeah, huge with being able because I mean the kitchen 125 00:06:01,920 --> 00:06:04,360 Speaker 5: we're in, it's a little tiny commercial kitchen. We're we're 126 00:06:04,400 --> 00:06:08,200 Speaker 5: producing a thousand canolis a week just to get to markets, 127 00:06:08,200 --> 00:06:09,360 Speaker 5: to deliveries. 128 00:06:08,880 --> 00:06:12,200 Speaker 6: To festivals and events and set caterings and you know, 129 00:06:12,279 --> 00:06:14,320 Speaker 6: all the things that we do just with the trailer. 130 00:06:14,800 --> 00:06:16,880 Speaker 1: But the trailer is our only sales outlet. 131 00:06:17,480 --> 00:06:20,520 Speaker 6: So we're you know, already turning down so much business 132 00:06:20,600 --> 00:06:24,120 Speaker 6: just because we can't we don't have the bandwidth to 133 00:06:24,320 --> 00:06:24,880 Speaker 6: get to it. 134 00:06:25,000 --> 00:06:27,320 Speaker 1: So opening the cafe was just kind of a no brainer. 135 00:06:28,160 --> 00:06:30,080 Speaker 3: Where's it going to be located in. 136 00:06:30,000 --> 00:06:33,799 Speaker 5: West Oliver, San Monica? Yep, yeah, it's already it's under construction. 137 00:06:33,920 --> 00:06:36,120 Speaker 5: So it's on it's seventy nine to ninety West Santa 138 00:06:36,120 --> 00:06:37,040 Speaker 5: Monica Boulevard, in. 139 00:06:37,000 --> 00:06:40,840 Speaker 6: Between Laurel Hardware and Mix, right on the corner of 140 00:06:40,880 --> 00:06:41,320 Speaker 6: Laurel and. 141 00:06:41,240 --> 00:06:42,719 Speaker 5: So right, we're kind of right in the heart of 142 00:06:42,720 --> 00:06:44,800 Speaker 5: West Hollywood, right on Santa Monica Boulevard. 143 00:06:45,160 --> 00:06:49,919 Speaker 7: Oh, you're right there in Laurel Okay, so that's near Floores, Yes, yes, okay. 144 00:06:50,360 --> 00:06:55,840 Speaker 3: All right, So you described your canolia as traditionally untraditional. 145 00:06:55,880 --> 00:06:58,960 Speaker 3: What mark of the original family recipe of your are 146 00:06:59,040 --> 00:07:03,960 Speaker 3: completely untouchable and where do you allow yourselves to get creative? 147 00:07:04,400 --> 00:07:04,679 Speaker 4: Yeah? 148 00:07:04,800 --> 00:07:08,960 Speaker 5: So we, uh, the the ricatta fill, the ricotta filling 149 00:07:09,360 --> 00:07:12,920 Speaker 5: is the untouchable part. So that's the very traditional family 150 00:07:12,960 --> 00:07:17,680 Speaker 5: recipe where where we kind of start to sway as 151 00:07:17,840 --> 00:07:19,800 Speaker 5: I mean, and the shell and the shell, oh yeah, 152 00:07:19,840 --> 00:07:21,600 Speaker 5: and the shell, yeah, the shell and the filling. The 153 00:07:21,640 --> 00:07:25,240 Speaker 5: shell is my great great grandmother's original recipe for for 154 00:07:25,320 --> 00:07:29,040 Speaker 5: her Sicilian shell. So and we still we stick to that, 155 00:07:29,560 --> 00:07:32,880 Speaker 5: I mean to to the rest of the the filling. 156 00:07:33,200 --> 00:07:37,160 Speaker 5: We traditionally it's it's usually like a chocolate chip and 157 00:07:36,960 --> 00:07:40,960 Speaker 5: in like New York or like a pistachio, and like 158 00:07:41,000 --> 00:07:41,800 Speaker 5: a traditional one. 159 00:07:41,840 --> 00:07:43,360 Speaker 4: We we have now done. 160 00:07:43,400 --> 00:07:45,560 Speaker 5: I mean, we do do oreo, we do peanut butter 161 00:07:45,600 --> 00:07:48,400 Speaker 5: and jelly, we do some'mores. We make it into more 162 00:07:48,400 --> 00:07:51,880 Speaker 5: of a fun thing for for like it's an Instagram 163 00:07:51,920 --> 00:07:54,160 Speaker 5: type thing, so get get a lot of pictures. 164 00:07:54,360 --> 00:07:56,680 Speaker 1: Mainly it's mainly it's like toppings, you know. 165 00:07:56,920 --> 00:07:59,000 Speaker 6: So like our most of our canal is the filling 166 00:07:59,080 --> 00:08:03,520 Speaker 6: is the traditional vanilla lemon zest strained ricotta filling, but 167 00:08:03,680 --> 00:08:06,920 Speaker 6: we have all these millions of different topics and people 168 00:08:06,960 --> 00:08:09,600 Speaker 6: can put on the cannoli that kind of go with 169 00:08:09,960 --> 00:08:14,480 Speaker 6: the flavor of the filling, but change it up and 170 00:08:14,680 --> 00:08:17,680 Speaker 6: deliver it however somebody wants it. But we do sometimes 171 00:08:17,680 --> 00:08:20,240 Speaker 6: do a different flavor filling, we do a pumpkin pie canoli, 172 00:08:21,200 --> 00:08:23,800 Speaker 6: which I think would have been amazing, and Luke Steiner, 173 00:08:23,840 --> 00:08:26,720 Speaker 6: I'm just saying the pumpkin pie canoli, I think Rory 174 00:08:26,760 --> 00:08:28,240 Speaker 6: and Lorelei would have killed on So. 175 00:08:29,720 --> 00:08:32,360 Speaker 1: But the pumpkin pike can only? The apple pie can only? 176 00:08:32,400 --> 00:08:32,840 Speaker 1: We have a lot of. 177 00:08:32,880 --> 00:08:36,760 Speaker 6: Autumn ones and then express We have an espresso canoli 178 00:08:36,840 --> 00:08:39,400 Speaker 6: that that was on the show we called the rat 179 00:08:39,400 --> 00:08:43,320 Speaker 6: pac canoli. But we so it's it's the filling and 180 00:08:43,360 --> 00:08:47,160 Speaker 6: the recipe that really is traditional. But how someone wants to, 181 00:08:47,600 --> 00:08:50,560 Speaker 6: you know, dress it up is untraditional and up to them. 182 00:08:50,880 --> 00:08:54,240 Speaker 3: All right, So how do you develop a new canoli flavored? 183 00:08:54,280 --> 00:08:57,120 Speaker 3: Is one don't you tend to suggest a more unexpected 184 00:08:57,160 --> 00:09:00,480 Speaker 3: idea as well? The other keeps things traditional and and 185 00:09:00,559 --> 00:09:03,880 Speaker 3: how much trial and error goes into developing, Like has 186 00:09:03,920 --> 00:09:05,520 Speaker 3: there been a flavor that you thought would be a 187 00:09:05,559 --> 00:09:08,160 Speaker 3: great idea and then just you know, when you taste tested, 188 00:09:08,200 --> 00:09:10,160 Speaker 3: it was like oh no, oh. 189 00:09:10,080 --> 00:09:14,320 Speaker 4: No, yeah, it's funny because a lot of our not 190 00:09:14,320 --> 00:09:14,840 Speaker 4: not a lot. 191 00:09:14,760 --> 00:09:17,040 Speaker 5: But there's a good amount of ideas that will come 192 00:09:17,040 --> 00:09:18,760 Speaker 5: from the customers. 193 00:09:19,440 --> 00:09:21,200 Speaker 4: Customers be like, oh my god, this would this would 194 00:09:21,200 --> 00:09:23,240 Speaker 4: taste amazing. I'm like, let's try it. 195 00:09:23,400 --> 00:09:24,960 Speaker 1: So, yeah, it doesn't always work. 196 00:09:25,160 --> 00:09:29,400 Speaker 5: Yeah, like it doesn't, It doesn't always work out, but right, 197 00:09:29,520 --> 00:09:30,280 Speaker 5: some of them will. 198 00:09:30,120 --> 00:09:32,280 Speaker 4: Come from from from the store we do. 199 00:09:32,960 --> 00:09:34,640 Speaker 6: We started out and we still do a lot of 200 00:09:34,800 --> 00:09:39,240 Speaker 6: night markets in the valley, and there is a large 201 00:09:40,080 --> 00:09:45,000 Speaker 6: we have a large Latin customer based and you know, 202 00:09:45,320 --> 00:09:48,360 Speaker 6: so there's a couple of customers that are huge fans 203 00:09:48,400 --> 00:09:52,200 Speaker 6: of ours that will go and have you know, bulav 204 00:09:52,280 --> 00:09:56,080 Speaker 6: eskite which is like corn and mayo and hot cheetos, 205 00:09:56,360 --> 00:09:57,839 Speaker 6: and they'll come over and they'll be like, hey, you 206 00:09:57,840 --> 00:10:01,280 Speaker 6: should put some hot cheetos in this canoli. And we're like, 207 00:10:02,120 --> 00:10:05,199 Speaker 6: I don't know, but we're like, well, we're here, what 208 00:10:05,240 --> 00:10:06,880 Speaker 6: the heck. So we get a you know, a bag 209 00:10:06,960 --> 00:10:09,320 Speaker 6: up on the cheetahs and crumple them up and put 210 00:10:09,320 --> 00:10:11,640 Speaker 6: it on there, and you know, give ourselves the taste 211 00:10:11,640 --> 00:10:13,600 Speaker 6: and we're like, Nope, that's not that's not it. 212 00:10:13,720 --> 00:10:14,679 Speaker 1: No, we're not doing that. 213 00:10:14,679 --> 00:10:17,559 Speaker 5: One Mango to heen, which actually the Mango team was okay, 214 00:10:17,640 --> 00:10:20,960 Speaker 5: which actually sounds good, and that came from a customer. Yeah, 215 00:10:21,000 --> 00:10:25,040 Speaker 5: I'm not I wasn't a huge Mango is doesn't fit 216 00:10:25,160 --> 00:10:27,480 Speaker 5: right with the with the ricata, and it just it 217 00:10:28,120 --> 00:10:28,960 Speaker 5: just didn't sit right. 218 00:10:28,960 --> 00:10:30,240 Speaker 4: So it's never been on our menu. 219 00:10:30,480 --> 00:10:32,840 Speaker 5: Yeah, but the customer we made it for them on 220 00:10:32,920 --> 00:10:35,600 Speaker 5: the spot because they brought mango. They had a yeah, 221 00:10:35,640 --> 00:10:37,719 Speaker 5: like fruit thing and we made it for them on 222 00:10:37,760 --> 00:10:39,160 Speaker 5: the spot and they loved it. 223 00:10:39,160 --> 00:10:40,280 Speaker 4: But I wasn't there. 224 00:10:40,320 --> 00:10:43,559 Speaker 6: And it's and it's funny because how people bring us 225 00:10:43,640 --> 00:10:46,000 Speaker 6: things to be like, please put this in a canoli. 226 00:10:46,520 --> 00:10:49,720 Speaker 6: It's kind of goes in with our business model of 227 00:10:49,960 --> 00:10:52,120 Speaker 6: you come in and you create your own canoli, you know, 228 00:10:52,160 --> 00:10:54,199 Speaker 6: And that's how our cafe is going to be. People 229 00:10:54,200 --> 00:10:56,800 Speaker 6: can walk down the line and really create their own canoli. 230 00:10:58,000 --> 00:10:59,360 Speaker 1: So you know, we we we. 231 00:10:59,400 --> 00:11:01,319 Speaker 6: Bend like a willow, but we don't want to break 232 00:11:01,360 --> 00:11:02,560 Speaker 6: like an oak, you know what I mean? 233 00:11:03,320 --> 00:11:03,440 Speaker 7: Uh? 234 00:11:13,400 --> 00:11:15,880 Speaker 3: All right, let's talk about the Great Food Truck Race. 235 00:11:16,679 --> 00:11:18,280 Speaker 4: What was it like being a part of that show? 236 00:11:19,480 --> 00:11:20,880 Speaker 1: That was incredible? 237 00:11:21,000 --> 00:11:21,559 Speaker 4: Incredible? 238 00:11:21,640 --> 00:11:25,160 Speaker 5: It was an experience I would have never thought we 239 00:11:25,200 --> 00:11:28,200 Speaker 5: would be at when we got that phone call, right 240 00:11:29,480 --> 00:11:31,560 Speaker 5: and they asked us if we were willing to go 241 00:11:31,679 --> 00:11:33,720 Speaker 5: on this on the show on the Food Network, And 242 00:11:33,720 --> 00:11:34,840 Speaker 5: we're like, well, what show is it? 243 00:11:34,920 --> 00:11:37,199 Speaker 4: And they told us I'm like, I love that show. 244 00:11:37,760 --> 00:11:40,800 Speaker 4: And never a million years did we think I. 245 00:11:40,720 --> 00:11:42,480 Speaker 6: Mean, we thought it was a scam at first, because 246 00:11:42,480 --> 00:11:46,240 Speaker 6: they reached out to us on Instagram and it was 247 00:11:46,240 --> 00:11:48,720 Speaker 6: just some random account being like, hey, I'm a casting 248 00:11:48,760 --> 00:11:52,120 Speaker 6: director or a casting associate for the Food Network and 249 00:11:52,160 --> 00:11:55,560 Speaker 6: we're like, sure you are right right, sure, Well, I mean, 250 00:11:55,600 --> 00:11:57,439 Speaker 6: they kept me shouting, they kept being persistent, and it 251 00:11:57,480 --> 00:11:59,640 Speaker 6: turned out to be a real thing, and all of 252 00:11:59,640 --> 00:12:02,160 Speaker 6: a sudden and we were doing zoom calls and casting 253 00:12:02,200 --> 00:12:05,040 Speaker 6: calls and then zoom calls with the network and it 254 00:12:05,160 --> 00:12:08,080 Speaker 6: was just nuts and it was a whirlwind. And we 255 00:12:08,120 --> 00:12:10,640 Speaker 6: got to include our business partner who we haven't talked 256 00:12:10,640 --> 00:12:11,360 Speaker 6: about yet. 257 00:12:12,480 --> 00:12:15,080 Speaker 1: And Dinas she we call her Hot Mama Canoli. 258 00:12:16,280 --> 00:12:18,920 Speaker 6: She invested in our business early on to get us 259 00:12:18,920 --> 00:12:21,319 Speaker 6: our food trailer to go from a tent to a trailer, 260 00:12:22,200 --> 00:12:23,839 Speaker 6: and she's been with us every step of the way. 261 00:12:24,040 --> 00:12:27,360 Speaker 6: I mean, honestly, honestly, she's changed our lives. Yeah, we 262 00:12:27,400 --> 00:12:29,520 Speaker 6: wouldn't be where we are without her. But she was 263 00:12:29,559 --> 00:12:31,400 Speaker 6: the first person we had to ask to go on 264 00:12:31,440 --> 00:12:33,440 Speaker 6: the show with us. Yeah, of course with that, she 265 00:12:33,480 --> 00:12:37,920 Speaker 6: owns a restaurant in Detroit, So without hesitation, She's like, absolutely, 266 00:12:38,000 --> 00:12:39,200 Speaker 6: let's do it, and yeah, all. 267 00:12:39,080 --> 00:12:41,600 Speaker 4: Of a sudden, we were all on a plane to Tennessee. 268 00:12:41,800 --> 00:12:43,480 Speaker 1: Yeah, it was crazy. 269 00:12:43,679 --> 00:12:46,719 Speaker 3: Well, now that the season has begun airing, hundreds of 270 00:12:46,760 --> 00:12:48,840 Speaker 3: people came out to watch premiere at a party. You help, 271 00:12:49,000 --> 00:12:52,200 Speaker 3: what's been like watching it back and reliving that experience together? 272 00:12:52,520 --> 00:12:57,160 Speaker 4: It chilled. Every single time somebody reposts a different. 273 00:12:57,120 --> 00:13:00,439 Speaker 5: Angle of web they were, where they were standing, We 274 00:13:00,840 --> 00:13:03,439 Speaker 5: tried to We were talking to the other teams, which 275 00:13:03,480 --> 00:13:06,400 Speaker 5: we love, we love them, and as their parties were 276 00:13:06,440 --> 00:13:08,320 Speaker 5: going on, We're like, this is this is crazy. We're 277 00:13:08,320 --> 00:13:11,360 Speaker 5: seeing everybody going doing all their parties and then I'm 278 00:13:11,400 --> 00:13:14,920 Speaker 5: like looking at ours and it did. The amount of 279 00:13:15,000 --> 00:13:17,960 Speaker 5: people that showed up and flew in and drove to us, 280 00:13:18,080 --> 00:13:21,240 Speaker 5: it was it was unreal. Was there the bar itself, 281 00:13:21,760 --> 00:13:25,600 Speaker 5: Jim Bar in West Hollywood? Yeah, they were great hosts. 282 00:13:25,720 --> 00:13:28,440 Speaker 4: They did. They didn't expect this many people. 283 00:13:28,640 --> 00:13:31,040 Speaker 1: No show. I mean we told them that like one 284 00:13:31,080 --> 00:13:32,920 Speaker 1: hundred and twenty people were coming. 285 00:13:32,720 --> 00:13:34,679 Speaker 6: And I think that they were probably like, yeah, probably 286 00:13:34,720 --> 00:13:35,840 Speaker 6: like forty people are come. 287 00:13:35,960 --> 00:13:37,360 Speaker 1: That's you know, that's fine. 288 00:13:37,559 --> 00:13:39,560 Speaker 6: And then when one hundred and thirty people filled their 289 00:13:39,600 --> 00:13:41,760 Speaker 6: bar I think they were just shocked. 290 00:13:42,120 --> 00:13:43,880 Speaker 1: But you know, it brought business to them, which is 291 00:13:43,920 --> 00:13:44,520 Speaker 1: amazing thing. 292 00:13:44,600 --> 00:13:48,160 Speaker 6: And they were grabal hosts and really the neighborhood of 293 00:13:48,200 --> 00:13:50,840 Speaker 6: West Hollywood and the city of West Hollywood really came 294 00:13:50,880 --> 00:13:54,360 Speaker 6: out to show show support. And it was amazing kind 295 00:13:54,400 --> 00:13:56,760 Speaker 6: of basking in that love knowing that we were going 296 00:13:56,800 --> 00:13:57,600 Speaker 6: to have a business there. 297 00:13:57,840 --> 00:14:00,680 Speaker 5: Yeah, yeah, we had the I mean, the assistant was there, 298 00:14:00,840 --> 00:14:03,199 Speaker 5: the mayors were there, any council members were there. 299 00:14:03,200 --> 00:14:04,480 Speaker 4: It was incredibly it was incredible. 300 00:14:05,120 --> 00:14:09,839 Speaker 3: Yeah. Uh here we talked about this, but your own 301 00:14:10,160 --> 00:14:12,400 Speaker 3: brick and mortar cafe and West HOLLYO, what kind of 302 00:14:12,480 --> 00:14:18,720 Speaker 3: experience do you want people to have when they walk inside? 303 00:14:19,720 --> 00:14:24,480 Speaker 6: So, first of all, on an aesthetic level, because we've 304 00:14:24,520 --> 00:14:27,280 Speaker 6: always really tried to pay a lot of attention to aesthetics. 305 00:14:27,480 --> 00:14:29,800 Speaker 6: We want people to feel like they are walking into 306 00:14:29,880 --> 00:14:33,960 Speaker 6: a world where Bugg and Bear live. And so our 307 00:14:34,440 --> 00:14:38,000 Speaker 6: our designer, our artists that designed our logo, our trailer, 308 00:14:38,080 --> 00:14:40,920 Speaker 6: and he's also designing our cafe is Shag who is 309 00:14:41,000 --> 00:14:46,400 Speaker 6: a world renowned you know, mid century pop uh culture 310 00:14:47,200 --> 00:14:52,560 Speaker 6: cartoon style artist, and his imprint and his style will 311 00:14:52,560 --> 00:14:55,720 Speaker 6: be all over the cafe. But it will also feel 312 00:14:55,760 --> 00:14:59,880 Speaker 6: a little like grounded and organic and earthly, so they 313 00:15:00,040 --> 00:15:01,600 Speaker 6: I want people to feel warm, and I want people 314 00:15:01,600 --> 00:15:03,200 Speaker 6: to feel like they're always welcome and they have a 315 00:15:03,240 --> 00:15:07,400 Speaker 6: family to come to and enjoy cannoli and pastries and 316 00:15:07,840 --> 00:15:10,280 Speaker 6: fried lasagna, and at night will be a wine bar. 317 00:15:11,120 --> 00:15:13,040 Speaker 1: So really we want know everyone to know that there's 318 00:15:13,080 --> 00:15:13,880 Speaker 1: something for everyone. 319 00:15:14,400 --> 00:15:15,920 Speaker 3: Well, I don't know if you know this, but on 320 00:15:15,960 --> 00:15:18,760 Speaker 3: Gilmore Girls, I play a diner owner. 321 00:15:19,000 --> 00:15:19,600 Speaker 4: Did you know that? 322 00:15:20,440 --> 00:15:20,760 Speaker 1: Yes? 323 00:15:20,920 --> 00:15:23,160 Speaker 3: Yes, and his name was Luke. And I always have 324 00:15:23,280 --> 00:15:25,520 Speaker 3: Pior Donuts in the counter. If if I were to 325 00:15:25,560 --> 00:15:31,200 Speaker 3: switch those out with Canoli's, Okay, what flavor would you 326 00:15:31,240 --> 00:15:33,640 Speaker 3: be serving to the Star's Hollow residents? 327 00:15:34,000 --> 00:15:40,920 Speaker 6: I mean, I know, I know that that Lorelei loves 328 00:15:40,960 --> 00:15:42,000 Speaker 6: her coffee. 329 00:15:42,360 --> 00:15:44,320 Speaker 1: I mean it's it's it's in her dna. 330 00:15:44,560 --> 00:15:48,280 Speaker 6: And I think that an espresso cannoli would be you know, 331 00:15:48,320 --> 00:15:51,280 Speaker 6: with the with the chocolate covered espresso bees would be 332 00:15:51,560 --> 00:15:54,520 Speaker 6: like the thing, and I think it would do really well. 333 00:15:54,680 --> 00:15:56,000 Speaker 1: Luke's you do? 334 00:15:56,560 --> 00:15:58,640 Speaker 5: And now when you when you watched the first episode 335 00:15:58,720 --> 00:16:02,160 Speaker 5: of The Great Food Truck Race, that is uh, that's 336 00:16:02,240 --> 00:16:04,120 Speaker 5: that's what we won the first challenge. 337 00:16:03,840 --> 00:16:09,640 Speaker 3: On Okay with that very product with that very Okay, 338 00:16:09,800 --> 00:16:11,720 Speaker 3: I want to end the segment because I want to 339 00:16:11,720 --> 00:16:12,000 Speaker 3: talk to you. 340 00:16:12,040 --> 00:16:13,400 Speaker 4: I want to talk business with you guys. 341 00:16:13,520 --> 00:16:16,359 Speaker 3: Of course, let's just that's just fantastic. 342 00:16:16,640 --> 00:16:18,400 Speaker 1: H And you have to come back. 343 00:16:18,440 --> 00:16:21,080 Speaker 3: You've got to come back. Yeah, we will, and you 344 00:16:21,120 --> 00:16:23,960 Speaker 3: know what, we should probably and I'll talk to Jackie 345 00:16:23,960 --> 00:16:27,120 Speaker 3: about this, but I think it would be fun to 346 00:16:27,160 --> 00:16:29,000 Speaker 3: come in there and do a live podcast from the 347 00:16:30,040 --> 00:16:32,800 Speaker 3: what at the opening and makeing a an event or 348 00:16:32,840 --> 00:16:34,520 Speaker 3: something that would be amazing. 349 00:16:34,600 --> 00:16:36,440 Speaker 6: I'm really glad that we're going to be talking after 350 00:16:36,480 --> 00:16:39,520 Speaker 6: this because you have no idea what you just said. 351 00:16:39,960 --> 00:16:42,120 Speaker 6: I so I'm like the guy out of the two 352 00:16:42,120 --> 00:16:43,680 Speaker 6: of us that has all the crazy ideas. 353 00:16:43,760 --> 00:16:43,960 Speaker 1: Right. 354 00:16:44,440 --> 00:16:47,440 Speaker 6: Well, we're I want to do a podcast like a 355 00:16:47,480 --> 00:16:49,760 Speaker 6: Bugget podcast every week from the cafe. 356 00:16:50,040 --> 00:16:52,720 Speaker 1: So for you to be one of our first guests. 357 00:16:52,920 --> 00:16:53,840 Speaker 3: Oh, that'd be great. 358 00:16:54,000 --> 00:16:54,720 Speaker 1: That would be great. 359 00:16:54,880 --> 00:16:56,720 Speaker 7: I'd love to I'd love to do that. 360 00:16:56,720 --> 00:16:57,760 Speaker 4: That's great. 361 00:16:58,120 --> 00:17:00,000 Speaker 3: But anyway, let's wrap this up. 362 00:17:00,120 --> 00:17:00,320 Speaker 4: Guys. 363 00:17:00,360 --> 00:17:01,200 Speaker 1: You're fantastic. 364 00:17:01,200 --> 00:17:03,640 Speaker 3: Good luck with the venture, good luck with everything. Sounds 365 00:17:03,640 --> 00:17:08,400 Speaker 3: like a fantastic product, A couple of fantastic entrepreneurs here 366 00:17:08,880 --> 00:17:09,200 Speaker 3: with you. 367 00:17:09,320 --> 00:17:10,520 Speaker 1: Much success. 368 00:17:11,560 --> 00:17:15,119 Speaker 3: And remember everybody, keep those cards and letters coming. The 369 00:17:15,160 --> 00:17:19,280 Speaker 3: best fans on the planet. We read every single one 370 00:17:19,320 --> 00:17:23,199 Speaker 3: of them pro or con, and ain't many cons and 371 00:17:23,240 --> 00:17:25,760 Speaker 3: there's a lot of pros, thank goodness for that. 372 00:17:26,160 --> 00:17:27,560 Speaker 4: And remember where you lead. 373 00:17:27,480 --> 00:18:27,320 Speaker 7: We will follow. Stay safe, every. 374 00:17:58,080 --> 00:18:01,000 Speaker 3: Everybody, and don't forget. Follow us on in Instagram at 375 00:18:01,280 --> 00:18:05,440 Speaker 3: i Am all In podcast and email us at Gilmore 376 00:18:05,480 --> 00:18:17,480 Speaker 3: at iHeartRadio dot com.