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Speaker 1: It's that time, time, time, time, luck and load. So

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Speaker 1: Michael Verie Show is on the air from on. Can

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Speaker 1: you play something nice? That's Italian? I posted the other

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Speaker 1: day and people thought I was joking. I said, of

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Speaker 1: Tilman Fritita's many accomplishments in his life, he's the largest

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Speaker 1: private restaurant owner that is a non public company. He

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Speaker 1: took his company back private. He's the largest private restaurant

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Speaker 1: company owner in America. He owns multiple casino, multiple hotels,

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Speaker 1: way more hotels than you. Whatever it is, that's your Italian.

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Speaker 1: That's what you're using for Italian. That's not even it's

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Speaker 1: not even distinctly Italian. Man, I guess it is. Hey,

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Speaker 1: we got to play Tracy Chapman and Pavarotti in that

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Speaker 1: duet at that open air concert at some point, not

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Speaker 1: right now. That one gets me every time. Tracy Chapman's

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Speaker 1: just sitting there being so cool, but she's going, man,

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Speaker 1: is this really happening? And Pavarotti he don't even move,

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Speaker 1: He's got his whole body is an instrument and he

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Speaker 1: just stands there and it just just comes out of him. Man. Oh,

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Speaker 1: it's glorious, glorious anyway, So I said, the largest restaurant

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Speaker 1: run a private restaurant owner in America. That's a big

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Speaker 1: deal on many casinos, many hotels, high end hotels all

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Speaker 1: over the country. And oh, by the way, paid two

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Speaker 1: point two billion dollars to have an NBA franchise. That's

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Speaker 1: not an easy thing to do. You know, the King

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Speaker 1: of Gallas. And this guy's had a lot of accomplishments,

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Speaker 1: but of course the most people know him for the

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Speaker 1: pinnacle of his career success, which was recently becoming a

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Speaker 1: Michael Berry Show sponsor. Tillman's one of those guys that

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Speaker 1: I've known for twenty five years. In those guys you know,

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Speaker 1: always feel like they're too big to quote unquote advertise,

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Speaker 1: and I don't ask them to do it. But then

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Speaker 1: everybody they talked to is like, man, you know, Michael

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Speaker 1: mentioned you on the air, and eventually they realize we

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Speaker 1: should be partnering and supporting this show. So he did,

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Speaker 1: and it's his career pinnacle. Until it leaked out two

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Speaker 1: days ago that Donald Trump is naming him ambassador to Italy.

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Speaker 1: It is true, supposedly, Yeah, it is. Yeah. How cool

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Speaker 1: is that? How cool is that he'll open a restaurant

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Speaker 1: in Florence within within the month. I mean, it's just

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Speaker 1: it's just what he's gonna do.

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Speaker 2: Huh.

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Speaker 1: It will not be a Joe's crapshack, I assure you,

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Speaker 1: and and he'll he'll set out to make it the

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Speaker 1: best damn restaurant in in all of Roma or Milan

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Speaker 1: or maybe all of them. Maybe you just never I

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Speaker 1: love it. Bubba Gump is not a ramon. Now you're

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Speaker 1: making Tilman jokes. And if he hears about this, he's

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Speaker 1: gonna think I'm making jokes at his expense. And I

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Speaker 1: love Tilman. We have a good friendship. But it's like Trump,

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Speaker 1: you don't make jokes about it. That's it's not that

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Speaker 1: kind of relationship. So I gave Emily the task of

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Speaker 1: tracking down the owner of vincentto this this restaurant, and

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Speaker 1: we have him on the line. Is it Ricardo or Richardo?

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Speaker 1: It's a well, why why do we need two c's.

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Speaker 2: And because otherwise they are thinking I'm a Spanish guy,

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Speaker 2: but I'm Italian and I didn't change my name when

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Speaker 2: I came to America in Riqui or Rico. My name

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Speaker 2: is Ricardo. My i'mma called me in this way. So

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Speaker 2: Ricardo with two seas.

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Speaker 1: You and I have a lot in common because my

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Speaker 1: mother named me Michael, and she never wanted me called Mike.

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Speaker 1: So to this day, I don't let anybody call me

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Speaker 1: Mike unless they're black, because blacks naturally call me Mike,

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Speaker 1: and I don't think they can help it, and I

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Speaker 1: just I answer to it. But nobody else do I

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Speaker 1: allow to call me Mike. So in that sense, I'm

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Speaker 1: from Orange, Texas and you're from where. Palermo.

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Speaker 2: No, No, Palermo is a Cicily Peruja, Peruja central part

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Speaker 2: of Italy, is just in the heart of Italy. It's

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Speaker 2: very close to Florence and very close to a Cisi

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Speaker 2: in the town of San Francis.

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Speaker 1: Yes, of course St. Francis of ASSISI so you do

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Speaker 1: a good Italian accent, Really you do.

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Speaker 2: I mean I'm not speaking, Oh that's your real accent. Yes.

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Speaker 2: When I moved here, I mean I couldn't speak any

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Speaker 2: word in English. And yeah, I mean, he doesn't change it.

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Speaker 1: I will tell you what I told my youngest son, Crockett. Crockett,

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Speaker 1: never change. It's a great accent. It's it's an asset here.

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Speaker 1: People love it. Of all the accents in the world.

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Speaker 1: Ramon ranked the accents of the world that we would most.

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Speaker 1: You would put Spanish before Italian.

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Speaker 2: Girls.

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Speaker 1: I'm talking about a dude. He's a dude. He's a

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Speaker 1: dude just for dudes. Huh. You put friends above Italian

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Speaker 1: not me. I think this right here. I like to

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Speaker 1: like what this guy's working right here? Yeah, does he

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Speaker 1: ham it up a little? Maybe? You know what? I

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Speaker 1: hope he does. I like to think he does. It's

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Speaker 1: smart business. No, he's not going to say a rividrtch.

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Speaker 1: I'm sorry. I have a ser named Ramon and he

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Speaker 1: sometimes interrupts the show. So how did you start, Vincento?

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Speaker 2: I started the basic Yeah, Vincanto is. We started two

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Speaker 2: years ago and basically I was a general manager in

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Speaker 2: another place and another wine bar. I was making a

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Speaker 2: happy the other owner, so I decided, m why not

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Speaker 2: to open my own wine bar. But I created an

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Speaker 2: LLC with six different partners, and I'm the co owner

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Speaker 2: together with these guys and also co manager together with

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Speaker 2: Georgio the main investor, together with me. So basically we

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Speaker 2: opened this wine bar shopper little shopper. We are selling

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Speaker 2: any wines and also we have the kitchen and my

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Speaker 2: consult Antoni, hey, look, you better to cook a well

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Speaker 2: line in that area of a Uston because the people

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Speaker 2: they are pretending that good food. In fact, I mean,

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Speaker 2: the kitchen is doing pretty well. We have two amazing

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Speaker 2: cooks from Argentina, husband and wife. I'm also one of

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Speaker 2: the chefs, together with the Stephanie the other investors, so

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Speaker 2: it's kind of very unique and very versatile, eclectic space.

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Speaker 2: And yeah, we are not inventing the wheel, and for us,

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Speaker 2: it's important they approach that we are with the with

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Speaker 2: customers because we are not making a lot of volumes,

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Speaker 2: but we are hoping that the customers are coming back

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Speaker 2: and we wanted to treat them well. So but everybody,

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Speaker 2: everybody at the same level.

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Speaker 1: So I don't know if I like that everybody at

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Speaker 1: the same level, because I want to come in and

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Speaker 1: get just the little bit better than everybody else, not

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Speaker 1: a lot better. I just want to feel like I'm

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Speaker 1: getting a little bit. Ricardo, does your wife work there

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Speaker 1: with you?

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Speaker 2: My wife, she's a successful attorney on the oil and

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Speaker 2: GASA and but basically she's helping me, she's giving me

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Speaker 2: advice and basically she's she's solving a lot of problems

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Speaker 2: for me because I'm doing a lot of accounting, a

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Speaker 2: lot of back office, and then with her experience, basically

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Speaker 2: she can help me in something that is pretty easy

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Speaker 2: for her.

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Speaker 1: All right, hold on, hold on, he's Ricardo Guerri Guerri

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Speaker 1: and it's vincanto v I n essay into hold on.

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Speaker 1: That's why I had probably out of tune.

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Speaker 2: You might have to edit that.

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Speaker 1: This is Mark Chestnut and jar Bizaar of Talk Radio

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Speaker 1: that is on YouTube and about once a year I

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Speaker 1: go back and watch it, and it's an outdoor concert

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Speaker 1: and it is the most powerful thing in the world.

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Speaker 1: We hear on The Michael Berry Show live in caricatures,

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Speaker 1: So you know, if you're going to Japan, we think of,

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Speaker 1: you know, World War two and sushi and sumo wrestling.

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Speaker 1: We kind of keep everything very simple, very simple. Everything

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Speaker 1: is a caricature. So when Ricardo came on, we immediately

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Speaker 1: thought about, you know, Pavaratti and that concert and charcuterie Ricardo.

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Speaker 1: When my assistant Emily came in and needed a rushed

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Speaker 1: charcuterie board, do you remember this, Yeah.

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Speaker 2: I remember she was in Russia for something important.

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Speaker 1: Yeah, And everything I do is important, whether it's important

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Speaker 1: or not. Did you notice how many tattoos she had?

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Speaker 2: Yes, I know it is. She's a she's a I

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Speaker 2: like her tattoos. Do you have to I don't know what. No,

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Speaker 2: And I just because I'm older. I'm forty three, have

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Speaker 2: a three heater. So I think that when the people

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Speaker 2: are younger, they are a better on my young people.

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Speaker 1: Well, she's in her thirties. You wouldn't guess it, but

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Speaker 1: she's in her thirties.

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Speaker 2: I was thinking twenty one, twenty two.

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Speaker 1: Yeah, No, she looks very young, but she's She worked

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Speaker 1: for me ten years ago. You can believe that. I

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Speaker 1: have to tell you. So, Ramona and I had the

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Speaker 1: charcoterie and it was fantastic, Thank you.

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Speaker 2: Thank you. Yeah, we are trying to have a Italian

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Speaker 2: cheese and meat. We have a local suppliers, a select

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Speaker 2: food and yeah, because we wanted to offer something that

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Speaker 2: is different from us.

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Speaker 1: So that was my question. Do you have do you

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Speaker 1: do you struggle to get anything from Italy that you

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Speaker 1: would really like to have or are you able to

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Speaker 1: get everything?

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Speaker 2: Not? Not really so my mama sometimes when she's flying

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Speaker 2: to the United States, she's trying to smuggle some meat.

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Speaker 2: But last time in October she got busted by the

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Speaker 2: little dog at the custom patroller and she was crying

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Speaker 2: because saying, come on, dude, this is for my son.

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Speaker 2: She needs he needs meat, the charcuteri. But they decized

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Speaker 2: everything from her. So not easy, not easy and very expensive,

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Speaker 2: especially for the cheese because pari reggiano granda padano this

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Speaker 2: is a specialty cheese. Here you have a higher taxes

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Speaker 2: and for a meter is not allowed, especially for the

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Speaker 2: good ones like for example, the punchette salam similar that,

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Speaker 2: especially because it's related to the FDA and they don't

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Speaker 2: want to have a disease inside the meat that can

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Speaker 2: spread out here in the United States. So they are

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Speaker 2: very stricter and not easy to find the good quality

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Speaker 2: price ratio. So if we want the original stuff, we

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Speaker 2: have to pay a premium. So for this reason, our sarcuityboard,

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Speaker 2: I mean it's not it's not expensive. It's part of

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Speaker 2: the market. But for us it's important the presentation. So

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Speaker 2: I want to give you the the board and everything

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Speaker 2: just to present in a different way because other wise

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Speaker 2: in a to go box it's kind of sad.

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Speaker 1: Yeah, no it is, but the fact that you gave

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Speaker 1: her the board and trusted her to bring the board back.

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Speaker 1: Now you weren't there yesterday when she brought it back.

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Speaker 1: But my wife's thank you to her for having rushed

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Speaker 1: it was please take the boards back and we'll buy

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Speaker 1: your meal there. So I asked her what she had,

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Speaker 1: and I made a note. She went in yesterday and

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Speaker 1: she had a calamari and vincanto salad and she said

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Speaker 1: it was delicious, and she had a glass of wine

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Speaker 1: and she was So I would like to think that

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Speaker 1: people will reward such gestures because in a world of

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Speaker 1: big box stores and multinational corporations, you know, this guy

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Speaker 1: chasing his passion in his little vincanto you know, Italian

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Speaker 1: market wine shop. That's the kind of businesses we want

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Speaker 1: to keep in business. Ricardo, you mentioned the FDA. So

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Speaker 1: my kids are from Ethiopia, and when we have friends

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Speaker 1: who are Ethiopian who go to Ethiopia and come back,

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Speaker 1: they have to smuggle certain Ethiopian food products that we

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Speaker 1: want back into the country that you can't get here.

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Speaker 1: My wife's from India, yes, so we have to have

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Speaker 1: food products smuggled in from India. The FDA is not

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Speaker 1: here to protect people I have a friend who owns

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Speaker 1: a place called Laboucherie, and he's Italian French, came to

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Speaker 1: Spring twenty years ago and they do these stuffed meats

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Speaker 1: and things like that. And beef tallow, which has been

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Speaker 1: Robert F. Kennedy's big push, was very natural. Beef tallot

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Speaker 1: has so many benefits and nobody does it anymore. I said, Jason,

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Speaker 1: if I can get you a market for beef tallow.

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Speaker 1: So I called a friend of mine that owns Federal

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Speaker 1: American Grill not far from you, and I said, Hey,

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Speaker 1: would you be willing to use beef tallow if I

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Speaker 1: can get you, I can get it. Provide well you

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Speaker 1: buy from Labushi. I'd like to build up his restaurant

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Speaker 1: business and bring back tallow And he said, I would

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Speaker 1: love to. It's hard to get you know, women put

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Speaker 1: it on their skin and has all these all these benefits.

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Speaker 1: And he said, well, Michael, I started the process based

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Speaker 1: on our call. He has an FDA inspector full time

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Speaker 1: because he is a meat processing plant for for all

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Speaker 1: these things. But so much of what is supposed to

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Speaker 1: protect us in this country, Ricardo is actually just protecting

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Speaker 1: something that a lobbyist interest from red dye in the

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Speaker 1: in the foods is terrible for kids, or the fake sugars.

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Speaker 1: Hold on just a second.

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Speaker 2: Riccardo Lifestyles of the not so rich and famous, or

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Speaker 2: as I call it, the Michael Berry Joe. I love cheese.

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Speaker 2: You love cheese.

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Speaker 1: Inside outside, and wow, good job.

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Speaker 2: Give us someone applies.

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Speaker 1: Ricardo pronounced your last name for me. Please.

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Speaker 2: It's a Gerieri. Translate Guerieri so translated that means warriors basically,

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Speaker 2: and I know it's difficult.

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Speaker 1: No, it's Geriery. I got it. I just needed to know.

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Speaker 2: The problem is that we did. The teachers when over

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Speaker 2: my my kids, they can't pronounce it, so they're calling

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Speaker 2: just for the first name.

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Speaker 1: All right, Ricardo, I'm gonna I'm gonna read your menu

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Speaker 1: to you so people know this. And there are things

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Speaker 1: that I noticed that are I don't want to say missing,

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Speaker 1: but that a lot of people when you kind of

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Speaker 1: have an idea of what you're walking into, and I

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Speaker 1: want you to tell me, you know, we're these space limitations?

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Speaker 1: Was this trying to cross you?

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Speaker 2: You know?

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Speaker 1: Because proper use of your kitchen. I've come to learn

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Speaker 1: from people like Russell Lebara and Johnny Caraba and tony

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Speaker 1: vallone and tilman fertita. That's that's how you get food

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Speaker 1: out on time, consistently, properly. You can't serve everything all

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Speaker 1: the time, so your appetizers don't have my glasses. Let

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Speaker 1: me move my mic olive mix, which is mixed olives

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Speaker 1: and kalamado olives, popcorn patatas critas. That's French fries for you,

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Speaker 1: Ramon calamari, free ti fried, calm fried goat cheese balls,

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Speaker 1: and your share bols are anchovy crostinos, preshido, proscheto, cristinos, antipasto, skewers,

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Speaker 1: brushetta tre color or tricolore, sarsana ro which is six

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Speaker 1: rolls composed of cucumbers, rakota, smoked salmon, avocado, salt and pepper, balsamic,

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Speaker 1: vinegar and sesame seeds. Salads are ponzanea, caprice, caprees, vincanto

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Speaker 1: and avocado savice, which sounds delicious. And then your boards,

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Speaker 1: which what we got are the basic charcuterie, the cheese,

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Speaker 1: the crostini, and then the grand board. I have to

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Speaker 1: tell you we make our charcuterie at home. My wife

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Speaker 1: prides herself on a big, elaborate charcoterie. A lot of

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Speaker 1: times in the afternoon I do a morning show and

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Speaker 1: then an evening show, and in the early afternoon I'll

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Speaker 1: have someone over and maybe a show sponsor. It may

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Speaker 1: be a politician, it may be a writer, professor, somebody

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Speaker 1: that I'm interested in. And my wife will make this

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Speaker 1: big charcuterie board and she takes pride in that, but

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Speaker 1: occasionally we have to buy one. And she remarked that

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Speaker 1: your prices are very good. It was twenty two dollars

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Speaker 1: for a charcuterie board and thirty six dollars for the

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Speaker 1: grand board, which is Grande board, which is the three cheeses,

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Speaker 1: three meats by get mustard, cornie, honey, fruit and nuts.

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Speaker 1: I mean, some people I think that's expensive, but in

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Speaker 1: on the West side of Houston, with that level, with

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Speaker 1: that quality of ingredients, that's a pretty good price.

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Speaker 2: Yeah. And especially we are okay to cut a little

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Speaker 2: bit to the Marca on food because at the end

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Speaker 2: of the day, all the food, all these menu that

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Speaker 2: we created, it's something to pare well with wine because

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Speaker 2: at the end of the day we are a wine shopper.

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Speaker 2: And then I'm prouder to tell you that the selection

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Speaker 2: of food is pretty big to be a wine bar,

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Speaker 2: so but it's it's what Italians are good to do,

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Speaker 2: to pare food and wine, and I'm happy to Ricardo.

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Speaker 1: I will tell you you that many is the day

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Speaker 1: that I don't eat a traditional entree. My wife and

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Speaker 1: I will have a charcuterie board and a glass of

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Speaker 1: wine and that is our dinner. And I can do proteins.

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Speaker 1: I can stay away from carbs. I don't feel full.

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Speaker 1: It's a little bit lighter and it's great flavors, so

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Speaker 1: I get it. But I'm gonna ask you a question.

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Speaker 1: And I'm not trying to tell you to change it, obviously,

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Speaker 1: because you're doing what you're doing well. But I would

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Speaker 1: ask you if you were going to add one thing,

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Speaker 1: especially because the marketplace has this idea of you know

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Speaker 1: what Italian food is, even though you're a wine bar.

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Speaker 1: Would it be a lasagna? I'm thinking of something you

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Speaker 1: could make in bulk, right, you can make before people

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Speaker 1: got there and then carve out. I have you ever

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Speaker 1: thought about that?

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Speaker 2: Yes, sir, And thanks for tell me about death because

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Speaker 2: we need them. A weddinger and we did a special

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Speaker 2: dinner for some Japanese executive for a chemical company and

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Speaker 2: basically we prepare homemade lasagna on Christmas. I have already

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Speaker 2: a customer that they are super nice Ken Rosanna that

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Speaker 2: they asked me, hey, can you do homemade lasagna for us?

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Speaker 2: We have been whatever is necessary to pay, but insteader

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Speaker 2: to go to a olive garden. We prefer to buy

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Speaker 2: from you. Oh I'm flattered at that.

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Speaker 1: But Ricardo, let me ask you a question. I think

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Speaker 1: if you were honest about it. So we ated a

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Speaker 1: little French restaurant the other day, not far from you,

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Speaker 1: called Bistro five five five. It used to be bet yeah,

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Speaker 1: and so we just wanted to taste last night. We

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Speaker 1: just wanted a taste of dessert. And they have a

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Speaker 1: tiny little kitchen in a tiny little space. They had

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Speaker 1: to lean over our table to get to wine bottles.

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Speaker 1: And we love that. Right, you feel like you're in

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Speaker 1: Paris at this moment. And so when we ordered the dessert,

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Speaker 1: it was pistachio ice cream, but it was in a

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Speaker 1: like a glass. And clearly what they do is during

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Speaker 1: the off times they prepare this and they put it

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Speaker 1: in the freezer. And I was telling my wife, this

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Speaker 1: is brilliant because now any server not just your server,

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Speaker 1: but anybody from the kitchen can go grab that, bring

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Speaker 1: it to the table, and put it down, and you're

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Speaker 1: saving time and you're saving space. I think if you

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Speaker 1: were to call it, you know, Ricardo's Mama's lasagna, and

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Speaker 1: you made it, and even if you made one per day,

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Speaker 1: and when it's gone, it's gone, and you cut up

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Speaker 1: the pieces and they're already placed, and you warm it

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Speaker 1: and bring it up. I think if you were honest

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Speaker 1: about that, I wouldn't mind, because I don't mind lasagna

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Speaker 1: being warmed. I don't need it cooked to order, If

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Speaker 1: that makes sense. Hold on a second, Ricardo, we're redoing

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Speaker 1: the menu here, Go on, that's.

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Speaker 2: What we do.

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Speaker 1: What time up show?

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Speaker 3: You know, if if you worked at Papasito's, as I

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Speaker 3: did in the early nineties, you would get tired of

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Speaker 3: the mambo Kings, And if you work at a lot

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Speaker 3: of restaurants, you get tired of was it Jose Feliciano,

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Speaker 3: Felice Navidad or people get tired of.

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Speaker 1: All I want for Christmas? Right about this time? About

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Speaker 1: the first time you hear it, you go, that's good enough.

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Speaker 1: It's always funny when you when you work at an

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Speaker 1: ethnic restaurant, and they have songs that they clearly have

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Speaker 1: on loop because they're lazy, and the staff is singing

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Speaker 1: along to the song, but they don't speak English. Well,

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Speaker 1: they've heard that song a lot of times. If I

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Speaker 1: owned Vincanto, we'd just have Barbarotti on loop just the

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Speaker 1: whole time. And you think, well that would get tiresome

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Speaker 1: only for the staff, because you're only in there long

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Speaker 1: enough to go, Wow, great song list, great song. Do

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Speaker 1: you program the music? Ricardo?

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Speaker 2: Yeah, mainly me and Aaron.

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Speaker 1: He don't sound Italian, Aaron Fader.

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Speaker 2: He's a great guy working together.

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Speaker 1: Yeah, but he's not Italian.

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Speaker 2: No, No, he's not Italian. But he did plays. But

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Speaker 2: sometimes I'm playing he.

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Speaker 1: Might try to slip the erasure in there. Hold on.

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Speaker 1: I got an email from a fellow named Arturo Barrera

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Speaker 1: and he says, zar, enjoy your show. Listen every chance

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Speaker 1: I get. You're talking to Ricardo right now. Great guests.

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Speaker 1: You mentioned Laboucherie. I know Jason and Barrett. That's the

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Speaker 1: lab people. Oh yes, I am one of the daily

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Speaker 1: government inspectors there, but please clarify it's USDA Food Safety

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Speaker 1: Inspection Serve that is there daily not the FDA, God

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Speaker 1: bless fair enough. Okay, So I got one segment with

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Speaker 1: you recorded. I got a bunch of questions I need

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Speaker 1: you to answer fast, okay, yes, and I want you

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Speaker 1: to add to the end of every world okay, okay, okay.

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Speaker 1: What is the hardest part about running a small business

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Speaker 1: that people would not expect?

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Speaker 2: Back office, doing quick books, doing payrolls and heavy control

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Speaker 2: on everything.

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Speaker 1: Okay, and you're having to do that yourself.

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Speaker 2: Mostly yeah, mostly by myself. The other manager, Georgio, he's

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Speaker 2: doing other stuff, but mostly me. And when you don't

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Speaker 2: tell nobody that is alting you the day, maybe you

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Speaker 2: have to clean out the Florida.

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Speaker 1: Yeah, that's part of it. I get that. But did

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Speaker 1: you have any background in that? Uh?

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Speaker 2: Yeah, I mean for four years I was a general

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Speaker 2: manager in another wine bine shopper, which and I started,

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Speaker 2: yeah with Vinology, that is Vinology that is located on

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Speaker 2: West Lay and it's a great place for me to

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Speaker 2: to grow. But yeah, my back my background is completely different.

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Speaker 2: In Italy, I was I was a policeman.

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Speaker 1: So oh wow, Okay, what is what is the biggest

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Speaker 1: challenge financially to what you do? What is the biggest

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Speaker 1: challenge with regard to.

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Speaker 2: The money, the biggest, the biggest challenge is to of

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Speaker 2: course make a profit because in this business is a

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Speaker 2: matter of volume or profitability. So make sure that what

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Speaker 2: you're buying, you are reselling with a healthy margin that

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Speaker 2: can sustain your employees and give a more uh distribution

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Speaker 2: to the other business part.

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Speaker 1: All right, Ricardo, I'm gonna ask you a question and

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Speaker 1: you have you have to pick one or the other.

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Speaker 1: You can't say both, okay? Which one would help your

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Speaker 1: business more? Having more people walk in the door or

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Speaker 1: being able to keep your costs down better? Which one

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Speaker 1: of those is more important right now?

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Speaker 2: Volume having more people?

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Speaker 1: Yeah? And so your lunch at dinner or your because

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Speaker 1: your wine barred? I mean, how do you do during.

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Speaker 2: Branch lancha and dina and also private event? And we

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Speaker 2: are open to do whatever the castume are asking it.

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Speaker 1: So Emily, my assistant was very impressed. She said that

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Speaker 1: you don't charge any fees for a private event. You

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Speaker 1: just have a minimum because you have to staff that.

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Speaker 1: And she said, I don't know why they don't get

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Speaker 1: more private events. Does that seem like good good strategy?

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Speaker 2: I don't want to overcharge and the competition is tough.

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Speaker 2: I'm not reinventing the wheel. There are beautiful places around us.

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Speaker 2: We are just a small player that we want to

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Speaker 2: make happy people. And yeah, I mean, if you're coming,

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Speaker 2: I give you the entire space. The important thing is

429
00:28:28,720 --> 00:28:32,840
Speaker 2: I can make at least the same money without you.

430
00:28:33,359 --> 00:28:37,639
Speaker 2: So for that reason, there is a minimum. Yeah, that

431
00:28:38,000 --> 00:28:39,200
Speaker 2: is all about the food.

432
00:28:39,360 --> 00:28:42,720
Speaker 1: Okay, wine, you think we can do that lasagna thing we.

433
00:28:42,800 --> 00:28:46,120
Speaker 2: Talked about, of course, I mean I did it for

434
00:28:46,360 --> 00:28:48,720
Speaker 2: the Japanese guys. I can do for you.

435
00:28:49,520 --> 00:28:51,960
Speaker 1: No. No, but here's what I'm saying. Just just let's

436
00:28:52,040 --> 00:28:54,880
Speaker 1: just try this out. Let's just try this out. So

437
00:28:55,280 --> 00:29:00,960
Speaker 1: we just put on the menu Mama's lasagna, and then

438
00:29:01,160 --> 00:29:04,000
Speaker 1: you explain, because if you explain to people when they ordered,

439
00:29:04,200 --> 00:29:06,480
Speaker 1: hey we make it in bald and then we heat

440
00:29:06,520 --> 00:29:07,840
Speaker 1: it when you bring it out. I said, okay, and

441
00:29:07,920 --> 00:29:10,400
Speaker 1: you could sell it at cost because that gives people

442
00:29:10,600 --> 00:29:13,600
Speaker 1: a dinner option. Because truth be told, and I have

443
00:29:13,720 --> 00:29:15,920
Speaker 1: to admit this, We're still going to come back. But

444
00:29:16,040 --> 00:29:18,000
Speaker 1: we needed dinner last night, my wife and I and

445
00:29:18,040 --> 00:29:20,160
Speaker 1: we weren't and I only eat once a day. So

446
00:29:20,360 --> 00:29:21,920
Speaker 1: if I'm in the mood for a hearty meal. So

447
00:29:22,000 --> 00:29:24,560
Speaker 1: we tried Bestro five five five. We'll be back when

448
00:29:24,600 --> 00:29:26,640
Speaker 1: we're on that side of town. But I think just

449
00:29:26,840 --> 00:29:31,120
Speaker 1: one kind of heavier entree. That's easy. That you don't

450
00:29:31,120 --> 00:29:33,040
Speaker 1: have to have a running kitchen because the cost of

451
00:29:33,080 --> 00:29:35,680
Speaker 1: a kitchen. Just think on it, think on Riccardo.

452
00:29:36,040 --> 00:29:39,680
Speaker 2: Yes, yes, yes, I think that is a great idea. Okay,

453
00:29:39,720 --> 00:29:42,840
Speaker 2: it's then thanks for their dead life.

454
00:29:43,040 --> 00:29:45,280
Speaker 1: Okay, how much time do you need in advance for

455
00:29:45,360 --> 00:29:47,280
Speaker 1: people that are calling for a charcuterie plate?

456
00:29:49,320 --> 00:29:53,760
Speaker 2: Uh, I mean same as any Give me twenty minutes,

457
00:29:53,840 --> 00:29:57,959
Speaker 2: and the Luciana or the Pablo they are doing right

458
00:29:58,080 --> 00:29:58,440
Speaker 2: on time.

459
00:29:59,080 --> 00:30:02,240
Speaker 1: Oh, I thought, okay, all right, well I'm less impressed

460
00:30:02,280 --> 00:30:04,120
Speaker 1: if you'll just do it on the spot. I thought

461
00:30:04,160 --> 00:30:05,520
Speaker 1: you did it for us like as a who.

462
00:30:07,280 --> 00:30:11,320
Speaker 2: Yeah, of course on the spot. Ten minos you have

463
00:30:11,560 --> 00:30:15,800
Speaker 2: if you're calling me twenty minutes if you are over there, Yeah,

464
00:30:15,920 --> 00:30:17,800
Speaker 2: ten minutes is going to be.

465
00:30:18,160 --> 00:30:22,760
Speaker 1: Okay, explain very quickly where Vincanto is is located. You

466
00:30:22,840 --> 00:30:23,600
Speaker 1: got twenty seconds.

467
00:30:25,240 --> 00:30:30,080
Speaker 2: Vincanto is located in the west part of Houston on

468
00:30:30,480 --> 00:30:35,440
Speaker 2: MEMORIALA and Gas never inside the belt eight eight, and

469
00:30:36,560 --> 00:30:39,440
Speaker 2: we are in a Memorial area, and we are a

470
00:30:39,520 --> 00:30:42,880
Speaker 2: wine bar, wine shot and bistro.

471
00:30:42,800 --> 00:30:45,600
Speaker 1: Okay, quickly twenty seconds in Italian go.

472
00:30:47,480 --> 00:30:55,400
Speaker 2: And Italiano ceric okay, ncanto andor posto the bino bono

473
00:30:56,600 --> 00:30:59,719
Speaker 2: chibo caseoy.

474
00:30:59,800 --> 00:31:04,320
Speaker 1: So notice how much more succinct he was in ittied

475
00:31:04,320 --> 00:31:06,560
Speaker 1: and was like, oh, I went right into it. Hold

476
00:31:06,600 --> 00:31:08,280
Speaker 1: with me for just a moment. If you would record,

477
00:31:08,320 --> 00:31:12,080
Speaker 1: I wuldn't talk to you off air. Well done, Thank you,