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Speaker 1: Then we're walking back in.

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Speaker 2: The black water.

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Speaker 3: You know bill means right, what the bill means that

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Speaker 3: there is money on the floor.

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Speaker 1: People, let's go grive that guest.

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Speaker 4: See money right there on that wallet right there, you

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Speaker 4: know money, you keep water down there.

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Speaker 2: That's the fact.

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Speaker 5: It's just idea and old bills and business car, business cars,

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Speaker 5: you correct all day.

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Speaker 1: That's it.

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Speaker 2: I got yeah, I got a lot of money.

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Speaker 1: You keep money and there.

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Speaker 2: Sure I'm telling her to stop that. I've been telling

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Speaker 2: her to stop that all the time. Man, it's hard.

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Speaker 5: Man, when your lady, when your lady from the streets,

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Speaker 5: and she used to living life from the thug ship,

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Speaker 5: she ain't gonna never keep like man, the women like

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Speaker 5: you don't need that.

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Speaker 4: Ain't money you begining to tell you later, I'll been

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Speaker 4: telling her at the time, like baby, please don't open

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Speaker 4: your waile in no store.

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Speaker 2: Don't don't do that. Don't do that.

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Speaker 1: Why do you prefer to keep the cash?

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Speaker 6: I mean when you were in a business, you always

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Speaker 6: had to have cash.

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Speaker 5: Yeah, see why you got business, you got it right.

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Speaker 1: So look what he was telling me about food and tattoos.

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Speaker 2: I'm like that don't even go together, don't it don't

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Speaker 2: go together. Man.

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Speaker 4: You know, we we started our journey back in twenty eighteen.

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Speaker 4: First entrepreneur journey was through a tattoo shop that's called

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Speaker 4: Atlanta Inc. You know, we started back in twenty eighteen.

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Speaker 4: Right now, we got like six years in you know,

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Speaker 4: doing that, learned a lot, you know, and then we

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Speaker 4: started started the food truck industry, you know, back back

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Speaker 4: in two thousand, right before I'm sorry, twenty twenty, you

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Speaker 4: know what I'm saying, right right before the pandemic hit.

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Speaker 4: And you know, my wife has been Oways been cooking.

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Speaker 2: Since since day one we've been married.

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Speaker 4: Twenty two wet to celebrate our twenty second anniversary wasn't

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Speaker 4: check anniversary, yeah, you know, and ever since we met,

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Speaker 4: she always been cooking. She always had a vision about

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Speaker 4: on in the restaurant. And you know, I was intimidated

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Speaker 4: by that because I ain't know nothing about health department,

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Speaker 4: business license and all that type of stuff.

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Speaker 2: So I was really intimidated.

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Speaker 4: But then you know, with her passion and I guess

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Speaker 4: my my marketing skills that we have and my drive,

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Speaker 4: I was like, yo, you know what we can really

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Speaker 4: because yeah, but yeah, we started we started the food

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Speaker 4: truck back in twenty twenty.

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Speaker 2: We partnered with a few different people.

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Speaker 4: Man, and we saw the actual the possibilities of how

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Speaker 4: big it can get. So then we you know, we

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Speaker 4: they kept doing it, so we started doing our own

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Speaker 4: thing and back in our twenty twenty one, that's when

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Speaker 4: we opened up Omni Flavors.

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Speaker 2: Which is our food truck.

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Speaker 4: You know, we did that for a few years and

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Speaker 4: then we just a month and a half ago, we

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Speaker 4: just opened up our first breaking mortar.

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Speaker 2: You know, yeah, yeah, yeah.

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Speaker 4: You know, you know, and uh, and we just been growing, man,

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Speaker 4: We just been definitely just growing everything that we're doing.

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Speaker 1: Man, what made you pick the name Omni Flavors?

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Speaker 2: Ah? Man, you know, to be honest with you, this

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Speaker 2: is what happened.

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Speaker 5: Man.

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Speaker 4: When we first started, we were the concept of the

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Speaker 4: food truck that we first started was, uh, we were

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Speaker 4: serving egg rolls, our fried egg rolls with you know,

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Speaker 4: fried rice and and our French fries and things like that.

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Speaker 4: Then we started seeing that people will come to the

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Speaker 4: food truck and you know a lot of health conscious

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Speaker 4: people out here nowadays, so.

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Speaker 2: Like, man, I don't want to eat fried so then

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Speaker 2: they will walk away.

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Speaker 4: So it was like, man, that that's money walking away.

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Speaker 2: What can we do to keep these people here?

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Speaker 4: So then we went from the from the egg rolls

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Speaker 4: and then h we started serving other options.

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Speaker 2: You know.

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Speaker 4: And as you know, omni means all of everything, you

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Speaker 4: know what I'm saying. So we own so so we

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Speaker 4: have all all of everything flavor, you know, we have

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Speaker 4: We currently have sixteen different menus that that we offer,

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Speaker 4: you know, everything from egg rolls to uh burgers to

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Speaker 4: cherryaki bolls. We got nachos, tacos, fu we got hibachi,

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Speaker 4: we do everything, bro, we got sixteen different menu. This

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Speaker 4: is what all this means right here, all this right here,

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Speaker 4: it's all the East menu that we have.

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Speaker 2: It comes up with its own brand.

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Speaker 1: So chicken.

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Speaker 4: Burgers, we got wacos, tacos, you know what I'm saying.

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Speaker 2: So so East Truck. Well not that.

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Speaker 3: That's the craziest part, man, because what we've learned, what

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Speaker 3: what I'm I guess, I'm what I'm good at, is

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Speaker 3: creating a system, you know what I'm saying.

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Speaker 4: So we have all these menus that they work together,

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Speaker 4: you know what I'm saying, So we'll be able to

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Speaker 4: serve all these all these items off of we have.

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Speaker 4: Our food truck is uh eight by sixteen, so it's

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Speaker 4: probably smaller, way smaller than this space right here.

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Speaker 2: You know what I'm saying. So we were.

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Speaker 4: Doing it like that, you know that's cold, Yeah, you know,

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Speaker 4: but what we've learned is the whole time doing it

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Speaker 4: is that now, well we do go out and we

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Speaker 4: do festivals and things like that. When people come to

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Speaker 4: the truck and at the same time, we don't serve

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Speaker 4: all sixteen menus at one time. Yeah, yeah, we don't

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Speaker 4: do all sixteen or one time. We do at least

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Speaker 4: eight at one time, you know what I'm saying. So

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Speaker 4: when people come to the truck with kids and you know,

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Speaker 4: people that are health conscience and stuff like that, what.

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Speaker 1: About people like me just piggy eats, peaky.

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Speaker 2: Eater is yeah, yeah, we deal with your too.

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Speaker 1: Yeah.

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Speaker 5: Yeah, you know what I'm saying my track, Yeah, you

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Speaker 5: know what I'm saying.

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Speaker 4: Yeah, we we have we have everything for everybody.

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Speaker 2: Man, you know what I'm saying.

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Speaker 4: We just be able to have if family comes, you know,

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Speaker 4: family of four couples, whatever, and they see our menu,

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Speaker 4: you know, none, nobody's walking away no more because because

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Speaker 4: because we have something for everybody you know, and then like.

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Speaker 1: Y'all just swish the menu out the next day and

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Speaker 1: do another eight.

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Speaker 4: Well no, but because going back to our to our history,

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Speaker 4: when we first started the food truck, we were doing

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Speaker 4: a lot of like food truck parks and we'll yeah,

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Speaker 4: you know, say, a lot of vending where we'll go

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Speaker 4: and sit and just wait people to come to the truck.

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Speaker 2: And what we learned was that it's hard. It's hard.

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Speaker 4: That was super hard. So then we got introduced to catering.

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Speaker 4: So where catering happened, we now can offer also. So

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Speaker 4: for example, let's say you want to have a party

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Speaker 4: or something like that. Right, okay, you want to have

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Speaker 4: a party with you too. But but if you want

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Speaker 4: to have a party, we have sixty different minues that

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Speaker 4: you can choose from, you know what I'm saying, for

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Speaker 4: your guests. So you can have you know, habachi, you

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Speaker 4: can have pasta, you can have burgers, you can have tackle.

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Speaker 4: There's no other truck I here to dust that what

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Speaker 4: we do, you know what I'm saying. So what that

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Speaker 4: does it opens up the door for us.

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Speaker 2: To have more clientele, you know what I mean, and.

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Speaker 4: Just be able to serve a lot of different things

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Speaker 4: to a lot of different people where they just you know,

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Speaker 4: they they love the option, they love the choices that

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Speaker 4: we have.

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Speaker 2: Well, well let me let me, let me, let.

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Speaker 5: Me keep the buck, your son, everything everything in a minute.

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Speaker 4: I have some suggestions like baby, can can we do this?

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Speaker 4: Can we try that? And then and then she takes

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Speaker 4: it and just to the next level.

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Speaker 2: You know what I'm saying.

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Speaker 4: It's all her ingredients, all her all of her items.

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Speaker 2: She makes all the.

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Speaker 4: Sauces that we use, you know what I'm saying. So

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Speaker 4: I'm like the soux chef.

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Speaker 2: You know what I'm saying.

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Speaker 1: You want to taste you know, yeah.

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Speaker 2: Maybe this works, this doesn't work, but you know what

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Speaker 2: I'm saying. But I mean, ninety percent of the time, man,

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Speaker 2: it's working.

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Speaker 1: You know what I mean.

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Speaker 5: Your favorite meal though, I mean your favorite dish. That's

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Speaker 5: like being a fan favorite, but you enjoyed it.

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Speaker 6: Our salmon berger, Yeah, well, like with our salmon burgers,

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Speaker 6: we don't do the patties. We do a six ounce

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Speaker 6: fil a Okay. Then we put our special sauce on there,

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Speaker 6: which is a cilanial garlic sauce that I came up with.

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Speaker 1: That's fire. I see why you let her keep them money?

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Speaker 1: Oh yeah, yeah, I don't care.

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Speaker 2: I let her run it.

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Speaker 1: Bro.

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Speaker 2: You know what I'm saying.

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Speaker 4: And basically what this is what makes us a good

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Speaker 4: team because I don't step from hotels. I don't be

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Speaker 4: like a honey ad this, do that. I don't do

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Speaker 4: none of that, sametimes. She don't tell me how to

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Speaker 4: promote it, how to market, how to books.

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Speaker 2: You know what I'm saying. So we just we worked

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Speaker 2: very very well together.

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Speaker 1: Yeah, I see, y'all brought the family up.

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Speaker 5: Man, the kids been involved in the food truck at all.

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Speaker 1: They man, Man, let me business.

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Speaker 2: Let me let me tell you this. Bro.

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Speaker 4: Like I said, we started in twenty twenty, twenty twenty one,

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Speaker 4: that's when we first started doing omni flavors. My son

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Speaker 4: was eleven and he's been working.

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Speaker 2: The truck with us since then.

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Speaker 1: Bro.

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Speaker 2: My daughter, my daughter.

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Speaker 4: Now, she was twelve and now she holds the uh

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Speaker 4: the register down talking to she.

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Speaker 1: Was gonna be like a mom.

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Speaker 2: She got hold on to the money exactly, I really do.

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Speaker 4: But yeah, but they they definitely involved one hundred percent.

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Speaker 2: That's the reason why they're here. You know what I'm saying.

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Speaker 2: Because they are, they are.

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Speaker 4: This is the best team I've ever had, you know

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Speaker 4: what I'm saying, having the kids working with us, my

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Speaker 4: daughter and me.

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Speaker 2: Just this his force on right here is amazing. Bro,

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Speaker 2: you know what I'm saying.

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Speaker 1: So, yeah, he's been working, He've been on the grill.

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Speaker 2: Yeah, he does everything.

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Speaker 1: Man's especially.

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Speaker 2: See yeah.

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Speaker 1: Yeah, Buffy talker Buffy.

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Speaker 2: Well, you know what, we had to change the name.

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Speaker 5: I thought THEO was actually no no, no, no no, well

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Speaker 5: well it was well, you know what, you know, no

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Speaker 5: not just make sure they pay for it first.

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Speaker 2: Let me you know, two years ago when.

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Speaker 4: We created a puffy taco, right, it was you know,

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Speaker 4: we take it forward church here with deep fry and

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Speaker 4: it puffs up. I'll tell him, dope name, you know,

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Speaker 4: it's puffy Taco. But eventually the last couple of months

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Speaker 4: has been that that name has been kind of you

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Speaker 4: know what I'm saying.

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Speaker 2: So we changed into puffed Taco, you know what I'm saying.

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Speaker 1: So that's what we do, puffy Taco.

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Speaker 5: And then I just handed to him, I wouldn't I

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Speaker 5: just leave it naked.

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Speaker 1: You want, you know what?

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Speaker 4: So yeah, so that's like, yeah, you know, put the

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Speaker 4: meat wherever you wanted.

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Speaker 2: What meet do you want?

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Speaker 5: You know, maybe put the meat on the side.

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Speaker 1: That's it. That's it.

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Speaker 4: But yeah, you know, so that's you know, so that's

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Speaker 4: you know.

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Speaker 2: The puppy talk is another one of our big hits.

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Speaker 1: You know what I mean?

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Speaker 2: People people love that. You know what I mean?

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Speaker 1: What's one of your favorite menu? Adams? You got sixteen man?

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Speaker 2: I got sixteen mans. Bro We love.

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Speaker 4: I mean, I love the hibachi. That's one thing that

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Speaker 4: I do do. It's the actual fried rice. You know

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Speaker 4: what I'm saying.

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Speaker 2: I like making the fried rice. Uh, fried rice we got.

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Speaker 2: You know what I'm saying. We have a chicken fire.

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Speaker 1: You didn't hear him, but when you said fred rice,

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Speaker 1: game is his mind? Dude? Like kitchen nah watching.

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Speaker 5: I think he's trying to take over the family, man.

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Speaker 4: Because when you say, now, that's why you know.

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Speaker 2: But he's learning a lot though from us.

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Speaker 4: Man, Like he's he's in the kitchen with us.

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Speaker 2: You know what I'm saying, He's in there. You know

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Speaker 2: what I'm saying, Uh, our.

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Speaker 4: Daughter holds hold the front of the house down.

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Speaker 2: You know what I'm saying.

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Speaker 4: He's out there work sweating with me. You know what

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Speaker 4: I'm saying, in the kitchen doing doing everything that you know,

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Speaker 4: everything that I asked him to do, he does good.

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Speaker 5: Like the restaurants, you know, seeing like a difference in

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Speaker 5: the client tail or, like just the difference in the

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Speaker 5: flow of business.

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Speaker 4: Well once It's like I was telling you before, when

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Speaker 4: we when we first started, we were doing a lot

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Speaker 4: of vending. You know that for us, that wasn't the

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Speaker 4: direction that we really needed to be in. So we

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Speaker 4: started doing catering. And catering was what took us to

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Speaker 4: the next level. You know what I'm saying. We got

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Speaker 4: we got clients like the Falcons, we uh, we do

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Speaker 4: movie sets, we do our we we've done the Braves,

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Speaker 4: we done you know, fat Eggs, home depot, you know

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Speaker 4: what I'm saying, Georgia tags, you know, yeah, yeah, so

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Speaker 4: we know we pull up to them because we cater

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Speaker 4: into them, you know what I'm saying. And that's just

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Speaker 4: what what really has taken us to the next level

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Speaker 4: with that. Like when when we were just at the

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Speaker 4: Heart Radio at the Black Effect Festival, we had we

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Speaker 4: had the food truck outside and then we also catered

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Speaker 4: the VIP inside and that say.

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Speaker 1: We was on tour this year.

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Speaker 5: Oh, we would have been there holding nine spot down.

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Speaker 4: And what we had well week this weekend and what

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Speaker 4: we had at the at the vi P section, we

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Speaker 4: had our tariokey bulls. You know what I'm saying, to

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Speaker 4: come with the white rice the festivals, you know, broccoli, carrots,

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Speaker 4: you know what I'm saying, any protein you wanted.

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Speaker 2: So yeah, you know.

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Speaker 1: That's hard man.

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Speaker 5: Well, where can people get in touch with y'all and

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Speaker 5: and make these reservations and look at what the full of.

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Speaker 2: The best thing to do, honestly the best thing to do.

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Speaker 4: You can email us at omniflavors at gmail dot com.

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Speaker 4: That's O M N I F L A v A S.

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Speaker 4: It's not flavor, it's flavors because we you know what

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Speaker 4: I'm saying from the streets.

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Speaker 1: You know about three.

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Speaker 2: We do that.

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Speaker 1: Don't talk about it, but.

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Speaker 2: That's but that's just me.

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Speaker 4: The the food truck is is really taking off with

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Speaker 4: the with there and mortar. We just opened a month

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Speaker 4: a month and a half ago. Uh, but tomorrow we're

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Speaker 4: actually having a soft opening for our second location. Okay,

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Speaker 4: so so yeah, we got we got a second location

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Speaker 4: that's gonna be in Powder Springs, Georgia. You know, we

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Speaker 4: partnered up with a with a couple other people and

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Speaker 4: uh it's called the Havanah Haven Lounge.

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Speaker 2: It's gonna be a lounge. You know what I'm saying.

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Speaker 2: Got the liquor with him and said we got we

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Speaker 2: got the bar on this.

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Speaker 5: Yeah man, okay, yeah, well we're gonna have to get

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Speaker 5: the info and get y'all to pull up.

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Speaker 1: I mean anytime, because I'm throwing a party in the

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Speaker 1: parking lot.

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Speaker 2: When is this?

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Speaker 1: I throw parties all summer? Oh yeah, all summer. We

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Speaker 1: kick it out here. That's why we put the fence up. Man,

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Speaker 1: we bring brings out.

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Speaker 5: We'll let We'll call you all up and bring us

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Speaker 5: fifteen you will like, sure we get fifteen men, we

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Speaker 5: want fifteen the whole thing. Yeah, you're gonna have to

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Speaker 5: put the ship at all.

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Speaker 4: Yeah, he's coming.

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Speaker 1: Together parking lot party series. Yeah.

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Speaker 2: Oh we're with that. You know what I'm saying.

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Speaker 4: If you guys want really good food, man, definitely really yeah, really,

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Speaker 4: I mean amazing.

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Speaker 1: Here's the thing.

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Speaker 4: People asking us all the time, Hey, man, what's what's

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Speaker 4: good on the menu?

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Speaker 2: You know what I'm saying. Okay, we're all man, we

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Speaker 2: got some buns.

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Speaker 1: I didn't even get into that.

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Speaker 2: I didn't even get into that.

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Speaker 4: Yo about each of our our menu has, like I told,

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Speaker 4: has his own brand, has his own logo. And as

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Speaker 4: you can see, we got the chicken wing menus called chicken,

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Speaker 4: nov our burgher menus called meat, and some buns we have,

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Speaker 4: we got we got a fun manute you I don't

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Speaker 4: know if you We got a fun minute called I kick.

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Speaker 5: You know, you know what I'm saying, crazy, we wold

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Speaker 5: you got me?

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Speaker 1: What's this right? This one?

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Speaker 2: This Poulos?

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Speaker 1: You know what I'm saying.

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Speaker 2: Pokemon is a pope. We have a salad man you

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Speaker 2: called tossing salads.

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Speaker 5: Not in front of the kids.

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Speaker 3: Karaoke is Karaokee me out.

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Speaker 2: Karaokee me out.

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Speaker 1: You know what I'm saying.

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Speaker 4: And just you know, we we try, we try to

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Speaker 4: have fun with the names.

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Speaker 2: You know what I'm saying that, That's what we try

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Speaker 2: to do.

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Speaker 1: You've got everything, but I get some bourbon chicken. Y'all

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Speaker 1: do bourbon chicken. We can do that. Bourbons.

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Speaker 4: The fact we kind of do not have a bourbon menu,

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Speaker 4: but we can. We can, we can make you have.

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Speaker 5: Quick I'm putting it I'm putting it in here on

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Speaker 5: the first party, and the first party you inviters will

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Speaker 5: have that for a bourbon chick.

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Speaker 2: Bourbon chicken.

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Speaker 1: Bro, we can do that blows chicken.

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Speaker 2: Yeah, there you go. That's how we're gonna do it.

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Speaker 1: Come on, man, come on, look.

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Speaker 5: I appreciate y'all stopping through here. Flavor owners liked the

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Speaker 5: black market. We love to eat, We love to support

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Speaker 5: our own people who are doing their own things. So

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Speaker 5: this is your first time stepping through the black market. Definitely,

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Speaker 5: don't let it be the last. No black market labors

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Speaker 5: we in hit Like last year, it's one of them

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Speaker 5: all over.

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Speaker 2: Won't we get invited? Man, we'll we'll be here early, bro.

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Speaker 1: Most of that