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Speaker 1: iHeart Apple Podcasts and Spotify. At ADP, we understand the

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Speaker 1: talent time and payroll. Hi This Rashan McDonald and welcome

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Speaker 1: to money making Conversation. That's right. Each Money Making Conversation

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Speaker 1: talk show is about entrepreneurship and entertainment. I provide the

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Speaker 1: consumer and business owner access to interviews with celebrities, CEOs, entrepreneurs,

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Speaker 1: and industry decision makers. It is important to understand that

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Speaker 1: everybody travels a different path to success. That's because your

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Speaker 1: brand is different. The challenges you face in your life

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Speaker 1: are different. So stop reading other people's success stories and

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Speaker 1: start writing your own. Now. You can be motivated by

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Speaker 1: their success because their stories can offer direction and help

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Speaker 1: you reach your goals through your planning and committed effort.

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Speaker 1: The Money Making Conversation interviews provide relatable information to you

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Speaker 1: as a listener about career and financial planning, entrepreneurship, motivation, leadership,

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Speaker 1: overcoming the arts, and how to live a balanced life.

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Speaker 1: Let's get the started, y'all. My next guest is the

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Speaker 1: owner Punchos Late Night Fried Trap as f r y

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Speaker 1: Fried Trap is a up kitchen based in the in

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Speaker 1: the Atlanta metro area. Part your features that menu based

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Speaker 1: on loaded French fries. Right there, He got me right there, y'all,

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Speaker 1: French fries. I am a French fry food with his

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Speaker 1: own Atlanta Fair Flair, that Atlanta Flair part your features

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Speaker 1: that menu based on loaded French fries within Atlanta Flair.

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Speaker 1: Please work on the money making conversation. The owner Paco's

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Speaker 1: Late Night Fried Trap, Brandon Puncho williams oh many, thanks

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Speaker 1: to be here and I'll have a money making conversation

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Speaker 1: with I'm man. First of all, I want to when

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Speaker 1: you say, what is French fries loaded French fries within

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Speaker 1: Atlanta Flair? What what is that? Got? I got that

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Speaker 1: from your bio. So if if anyone is familiar, poutine

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Speaker 1: is a normal thing in Canada and in some parts

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Speaker 1: of America were also loaded fries are very popular around

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Speaker 1: the country, especially in n l A. So we know

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Speaker 1: that it already exists, but we bring it to the

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Speaker 1: We bring it to the South when we put all

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Speaker 1: a little flat on it. So for example, instead of

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Speaker 1: instead of the flavors of l A you might find

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Speaker 1: with avocado, old cornea, sada and uh and lot, we

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Speaker 1: bring the fried chicken bides with buffalo, with the buffalo sauce,

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Speaker 1: ranch drizzle, and then the cup of sprinkles um as

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Speaker 1: well as a few other flavors that were noted for

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Speaker 1: in the South and so not so much. But that

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Speaker 1: all really catch you or your attention like a sea

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Speaker 1: boop shout, which is like we don't hear to that.

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Speaker 1: Don't don't go, don't jump too far. We're gonna get

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Speaker 1: to that. I got the whole menu in front of me,

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Speaker 1: all right, we're gonna talk about that menu. Man. What

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Speaker 1: you're not gonna do is come on money making conversations

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Speaker 1: and and and leave me home with because I gotta

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Speaker 1: have that. I gotta have at least at least dream

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Speaker 1: of the food that you have at your shop. Okay,

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Speaker 1: is that cool? Because I've heard this a lot. What

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Speaker 1: is a pop up kitchen? What is that? When you

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Speaker 1: used to turn pop up kitchen? What does that mean?

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Speaker 1: So at the moment, well, from the beginning, we knew

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Speaker 1: that we needed to approach it the food entreneurship and

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Speaker 1: the restaurant idea very slowly. So the popa kitchen. We

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Speaker 1: take this kind of around the city and just essentially

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Speaker 1: presented everywhere we go and spread it as many places

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Speaker 1: that we can. So in that mobile farm, we we

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Speaker 1: we got the word out and was able to really

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Speaker 1: test the councelt so so so basically you're tied to

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Speaker 1: a food truck right now, we don't actually have a

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Speaker 1: food truck. Okay, we go out and bit up tense,

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Speaker 1: bring out our equipment and we bring out so you

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Speaker 1: really do set up a little a little kitchen type

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Speaker 1: layout where you you on that spot. There's no food truck.

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Speaker 1: You set up a little kitchen where you serve food

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Speaker 1: on the spot and people can can request uh door

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Speaker 1: Dash and grub Hub and Uber eat. Well, we we do.

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Speaker 1: That is the through two essence of we do go

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Speaker 1: out of certification, but we are on door Dash and grow. Yeah,

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Speaker 1: but we do offer delivery on our through our all operations,

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Speaker 1: which is a very small. We just have some some

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Speaker 1: prod family that really believe in us and they do

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Speaker 1: some delivery sports when we get them. Cool. So let

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Speaker 1: me let me let because I have a nephew. You know,

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Speaker 1: he has a very popular barbecue place Sting. You know

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Speaker 1: he does you know, you know, the hurricane Harvard came

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Speaker 1: through town in Houston, destrought his business and I helped

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Speaker 1: him rebuild it out. And now he has does business

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Speaker 1: with the Houston Texas and a couple of the arenas

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Speaker 1: and now the pandemic has slowed his catering and of

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Speaker 1: course with the Texas and that may not be summer

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Speaker 1: football with the NFL. We don't know preseason football. But

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Speaker 1: he is surviving with the with the door dashes of

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Speaker 1: the world and the uber eats and the grub hubs

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Speaker 1: order to go. How how is your business being affected

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Speaker 1: by the pandemic? So of course we're the shutdown and everything.

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Speaker 1: We can't do pop us and we can't do large events,

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Speaker 1: and it puts us back into the state and really

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Speaker 1: not back into because we stayed in, but into the

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Speaker 1: state where we kind of have to to pop up

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Speaker 1: from home and do do things in the way that

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Speaker 1: what we're done and in times with things were much harder,

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Speaker 1: but much harder, but hard as well. So we actually

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Speaker 1: we we we went right back to the trap. That's

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Speaker 1: the nature of the business and show. And I just

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Speaker 1: have to be frank about that. And so far, so good.

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Speaker 1: We're very grateful to still be busy. Uh, We're we're

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Speaker 1: grateful to feed people and be able to help people

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Speaker 1: as well. So I can't do anything but speak to

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Speaker 1: how grateful we are about still being in there, just

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Speaker 1: and you know, still being at That's what I brought

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Speaker 1: you on the show bright and the truth is what

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Speaker 1: I want people to hear because a lot of people

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Speaker 1: in your position, a lot of people are caught off

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Speaker 1: guard by the pandemic. I was called on carn you know,

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Speaker 1: I was. I had plans I was doing in April.

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Speaker 1: I plans I was gonna do it May. I expected

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Speaker 1: to be making money in April and May, and the

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Speaker 1: live events got canceled and all advertising and marketing basically

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Speaker 1: ceased in the second quarter this year. So it really

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Speaker 1: threw me for a spend. With that being said, what

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Speaker 1: lessons have you learned from this experience as a businessman

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Speaker 1: who's growing his business, growing his brand. Man a week,

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Speaker 1: that's a I have a load of as for that

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Speaker 1: because it's so it's so deep for me, Um take

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Speaker 1: his time take it to you, So I'll just take

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Speaker 1: it straight to the roote. I knew I'm I'm a

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Speaker 1: serious entrepreneur in the sense of I feel that many businesses,

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Speaker 1: So I knew that coming into this point, I need

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Speaker 1: to have everything squared away from the concept to the

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Speaker 1: reason behind it and the reason behind it not only

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Speaker 1: just being surviving me for the day, but having a

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Speaker 1: business that maybe surviving in any any time and that

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Speaker 1: would just be so and that we could grow and

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Speaker 1: the sense of us a legacy in Atlanta but also

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Speaker 1: for a legacy for our sales. But the line and

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Speaker 1: in that is just something that lasts and that will

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Speaker 1: be vible in any situation. So what the pandemic proved

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Speaker 1: and show you was, hey, man, you you you need

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Speaker 1: that on the mark because right now you could be

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Speaker 1: in a whole lot of situations. But it's several things.

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Speaker 1: And one of them is he's not worried. You're not painted,

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Speaker 1: and you see light and you you again back to

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Speaker 1: back to the gratitude is like I recognize every piece

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Speaker 1: of it. So again that that affirms me in many

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Speaker 1: ways that all right, you picked the right thing and

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Speaker 1: and the hit the mark in that regard of home

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Speaker 1: with some others. Uh. And that's something I think that's

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Speaker 1: important in business and when people approach businesses. You might

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Speaker 1: have a great idea, but will it last? Is it

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Speaker 1: something that's not necessarily a cential but sustainable and something

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Speaker 1: that you can mane and it's just if you need to. Also,

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Speaker 1: it is something that you enjoyed doing and that's fun

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Speaker 1: and that you're gonna get bored of or you know

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Speaker 1: when to rip your hair out of So let's thought

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Speaker 1: that was the thing that important to me, and it's

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Speaker 1: what punch is for. Well, you know, the it's really

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Speaker 1: hot that you're saying these things because you know, we

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Speaker 1: all want to be successful. Like you said, Brandon, you're

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Speaker 1: a serial entrepreneur, which means that you've been out there

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Speaker 1: looking for the right thing that can you know, make

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Speaker 1: your brand work, make money for you, make you make

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Speaker 1: you happy, because I always tell people all money don't

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Speaker 1: make you happy. If you're making money, unhappy. It's not

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Speaker 1: long term money. Whether you're employed or have a successful business,

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Speaker 1: you have to be happy in the long run. Plus,

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Speaker 1: you don't want to go down the line ten fifteen

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Speaker 1: years doing something that was that was that you weren't

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Speaker 1: happy about and realize you're given away your best year

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Speaker 1: is to make you happy. So I'm assuming that Punch

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Speaker 1: you're you're a happy guy right now. I am extremely happy. Yeah,

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Speaker 1: for so many reasons. So yeah, I am. So Now,

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Speaker 1: how did you get this idea? Now let's start, let's

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Speaker 1: do this. This This is what the people want to know.

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Speaker 1: How did you get this idea for late night fry

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Speaker 1: trap paros? All right, So let me start with Plushos.

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Speaker 1: Paco is my nickname. That's my real nickname, and it's

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Speaker 1: birth given and it's a uh I say, a street

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Speaker 1: nickname and nowa that's kind of popular. So there are

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Speaker 1: a lot of everybody got cuts the name and the

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Speaker 1: pluto um, So that was that was automatic because the

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Speaker 1: brand is based around it now. And then that's that's

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Speaker 1: where we started. So Late Night was kind of fulfilling

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Speaker 1: a missing need where we have late night food and

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Speaker 1: late night each but not necessarily fun late night experiences,

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Speaker 1: and that's what I wanted the brand to kind of

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Speaker 1: be based arized so that when we did the mobile version,

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Speaker 1: we can take experiences along with the food or apparent

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Speaker 1: pat of food up with various experiences so that we

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Speaker 1: know that we carry our audiences attention and create a

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Speaker 1: culture around the brand. So late Night we wanted to

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Speaker 1: have it to the late night audience everyone and everyone

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Speaker 1: knows Atlanta is a Turk Delp city, so that's kind

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Speaker 1: of the audience that we we shoot for, and we

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Speaker 1: attract others as well. Fried, of course, you know the fries.

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Speaker 1: We love fries and we know a lot of people

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Speaker 1: love fried and when we put our touch to it.

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Speaker 1: We know we can attract the right people in the

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Speaker 1: trap and went off. Another is the trap. I mean

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Speaker 1: we hustle in any and every way, uh and in

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Speaker 1: this particular fall. But so is trapping fried. So that's

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Speaker 1: what the name, that's what the man cause. Cool. Now

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Speaker 1: I'm just tell you something. Man. You know McDonald's my

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Speaker 1: all time favorite fry. I will let you know that donald.

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Speaker 1: So just something about that Friday that Friday got over

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Speaker 1: there gets me. Now, five guys, they love their fried.

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Speaker 1: I give me a medium and they just pile all

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Speaker 1: of so I get a little extra. I never get

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Speaker 1: large fries because they're gonna get a bunch of fries anyway.

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Speaker 1: Anybody buying a large fry at five guys ain't small. Okay,

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Speaker 1: just get your meeting now. When we come back, we're

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Speaker 1: gonna go down menu item by menu item. Oh, Poncho's

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Speaker 1: late nighte fried trap menu, don't go no way. I

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Speaker 1: got Brandon on the phone. He didn't told us punch

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Speaker 1: punch was a given nickname when he was born. And

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Speaker 1: looked there and said you're Puncho. You puncho. And he's

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Speaker 1: been hanging with it, not even making money off of him.

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Speaker 1: He probably gonna you probably gonna trade market. I'm pretty sure,

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Speaker 1: and we're gonna do all this good stuff. So be

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Speaker 1: right back with my man, Pacho Williams Pacho's late night

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Speaker 1: Fried Trap. Be right back with more money making conversation

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Speaker 1: making conversations on the phone. Is the owner Puncho's Late

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Speaker 1: Night Fried Trap is Brandon Williams, nicknamed Puncho Brandon. To

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Speaker 1: tell you some'n let's hi, let's talk about the very

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Speaker 1: you kind of mentioned it earlier. The seafood fries. Now,

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Speaker 1: the seafood fries got it started for you, so let

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Speaker 1: us know. Tell us how they got got it kicked off.

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Speaker 1: And we're gonna go through your whole menu because I

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Speaker 1: printed out your whole menu because everything that was on

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Speaker 1: it I wanted to eat. And I gotta find out

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Speaker 1: where you at because this week you gotta see me.

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Speaker 1: I'm gonna have my facial mask on so you won't

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Speaker 1: recognize me because I'm coming on and get my fries. Okay,

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Speaker 1: let's talk about this. Okay, cool talk, all right? How

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Speaker 1: did you see you fries kick it off? So I'm

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Speaker 1: a part time foody myself, and one day, just well

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Speaker 1: not even one day, like every day that's scrolling around,

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Speaker 1: I kept seeing these frides that had shrimp and crab

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Speaker 1: and some type of sauce on them, but they were

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Speaker 1: encounter for your like too far away. So when I

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Speaker 1: got sick and tired of it, I finally like convinced

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Speaker 1: my girlfriend and partner finally, any let's try to eat friend,

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Speaker 1: I'm gonna try to meat something. She was like, okay, whatever.

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Speaker 1: And I didn't do something together, not necessarily with something together,

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Speaker 1: because I have a decent paleque, like I'm not a

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Speaker 1: shelf where my mother taught me. Well, so we got

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Speaker 1: the wild shrimp, we got the wild cram. We uh

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Speaker 1: we taught ourselves or using quality potatoes particular time that

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Speaker 1: makes it uh integrate with all the other ingredients so well.

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Speaker 1: And it was a hit that first time. So after

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Speaker 1: being a hit the first time, we got to that

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Speaker 1: next weekend, it means like they try the people prizes again.

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Speaker 1: And it started to become a thing like week by

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Speaker 1: week and we tried to uh the following where we

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Speaker 1: could try the olden Latin which is the bustle of way.

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Speaker 1: We started to try different flavors and realized like, okay,

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Speaker 1: we should invite some friends over and see a thing

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Speaker 1: like this tested down um, and you know it just

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Speaker 1: started to build from that. We take a step out there.

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Speaker 1: We we we didn't end up doing like a group

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Speaker 1: party anything but we did in bute some family over

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Speaker 1: the taste test and it got to the part where

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Speaker 1: it ate as you so much, and I didn't want

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Speaker 1: to see it done somewhere else, and knowing that I

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Speaker 1: had all the other branding elements and connected certain diets,

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Speaker 1: if I just do it, just go forward, um and

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Speaker 1: and and that is simply was it. That's how to

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Speaker 1: seeking price. But it at all UK Brandon before we

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Speaker 1: get it too them in you, Let's talk about your ordering,

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Speaker 1: your auderent process. You have a new online ordering order

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Speaker 1: is now enabled for pick up and delivery. Just place

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Speaker 1: your order and we're prepared for your organizations will pay

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Speaker 1: prayer as fast as you can. All orders are tied

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00:17:32,000 --> 00:17:35,080
Speaker 1: manually confirmed by us. We'll send you a text message

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00:17:35,119 --> 00:17:39,000
Speaker 1: as well. Right select cash as payment. You do not

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Speaker 1: accept cash due to COVID nineteen safety practices. Once your

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00:17:42,760 --> 00:17:47,120
Speaker 1: artists confirmed, send payment via cash app. Then you'll send

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Speaker 1: your location where you're at right and when you arrived

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Speaker 1: d M a text and we'll bring it out to you.

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Speaker 1: You can also track your delivery with the link in

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Speaker 1: your email. So you really using technology to war get

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Speaker 1: your brand and to sell your business. Correct and indeed

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Speaker 1: it's very cool to have, uh the systems in place

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Speaker 1: that help move the business. So although we have other

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Speaker 1: ways that we're going to evolve into different and more

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Speaker 1: technical ball right now, we want to go ahead and

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Speaker 1: go to all our order and especially during the parts

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Speaker 1: and when everything starts to kind of move a bit

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Speaker 1: a little bit more and faster, uh, just so that

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Speaker 1: we can keep us keep track of our data, keep

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Speaker 1: act the deliveries and the pickups in the order. And

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Speaker 1: you had that place for dashboards and go from now,

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Speaker 1: what does social media? How does social media playing your game? Oh? Man?

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Speaker 1: Social media? So that that's the band of our existence

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Speaker 1: in the sense because as my background is also branded

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Speaker 1: and marketing. UM from a freelance perspective, UH did media

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Speaker 1: production and I assisted a lot of brands and just

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Speaker 1: shaping their business. So I was able to in strategizic.

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Speaker 1: So I was able to do that for us too,

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Speaker 1: in the sense of knowing how to said the logo

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Speaker 1: just no, I set up the logo, set up the colors,

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Speaker 1: knowing how to take the pictures, understand a lot of

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Speaker 1: things that go along with the media. Prior to launching Pazos,

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Speaker 1: uh is really wasn't really a sense of to launching.

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Speaker 1: So using those tricks and knowing that the food with

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Speaker 1: the quality and hopefully it will go over where I

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Speaker 1: just kind of created that formula and launched it. Um.

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Speaker 1: I mean, it's so many element to other elements to it.

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Speaker 1: But taking that formula, having a formula and launch and

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Speaker 1: social media, it's just a tried and true way to

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Speaker 1: market freely because once you just go borrow in the

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Speaker 1: smallest sense, it carries you business and kind of answers

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Speaker 1: and poses questions that you can answer to the kind

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Speaker 1: of moving forward. So I don't know, is that for

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Speaker 1: for a lot of people who may not speak that

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Speaker 1: language is unerstandable. But whatever it is, you know you say, look,

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Speaker 1: that's what you're saying. Never I'll never break it down

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Speaker 1: because I'm a social media guru. You're talking about, Look

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Speaker 1: I got not only do I have great food, but

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Speaker 1: my food look good. So you take nice pictures of

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Speaker 1: your food and you post it and said you can

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Speaker 1: get this right here. You might be some people might

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Speaker 1: be eating your food, but it's always edible looking photos

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Speaker 1: and the engagement that happens the likes or what you're

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Speaker 1: seeking here, so people can share that or make comments,

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Speaker 1: and when they make comments, I've eating that it's fantastic.

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Speaker 1: That's what you're trying to do with social media. You're

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Speaker 1: trying to get people to sell your brand. And the

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Speaker 1: way you sell your brand is by you gotta do

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Speaker 1: your homework if you're gonna if you your presentation is

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00:20:58,359 --> 00:21:03,919
Speaker 1: really key in social media. Correct branding, correct, absolutely correct.

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Speaker 1: It was. It was critical and it's from the photos,

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Speaker 1: it's from the videos, any type of content. And I

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Speaker 1: chose a mix of three to focus on and to

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Speaker 1: have as our our roles, so to speed so that

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Speaker 1: if you look at our timeline you can kind of

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Speaker 1: see a flow that everything isn't the same. You don't

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Speaker 1: do one uh one particular thing, but the way that

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Speaker 1: it flows, it looks like we do. But um, you

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Speaker 1: have to look at us understanding. And that was critical

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Speaker 1: because you want people to kind of look at your

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Speaker 1: feed the same way they look at individual posts. And

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Speaker 1: it's talk about impressions even even if you don't like it,

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Speaker 1: even or even if they don't like it, even if

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Speaker 1: they don't make a comment, you can see many impressions

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Speaker 1: photo head or you can well and you'll know as well,

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Speaker 1: um what they do. Begin to like it what photos

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Speaker 1: work or what type of content works and what doesn't work,

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Speaker 1: and you gotta say the information and and use it

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Speaker 1: and also at your approach. And that that's pretty much

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Speaker 1: how you know social media works. For us, it's it's

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Speaker 1: a way when you do it right to avoid it's

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Speaker 1: spending too many digital marketing and marketing dollars that would

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00:22:13,760 --> 00:22:16,640
Speaker 1: be necessary if you don't have those did so for

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Speaker 1: us it's like luckily, not not even letically but facfically

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Speaker 1: like instituting that plan. We've been able to build our

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Speaker 1: social media page, I mean on Instagram page up to

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Speaker 1: see thousands or sixty problem nothing followers now and this

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Speaker 1: is like a year and three months in not eve

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00:22:35,240 --> 00:22:37,919
Speaker 1: than that. So uh, you know, we don't pay for

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Speaker 1: following when we don't pay for life, You're not I'm

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00:22:40,359 --> 00:22:45,720
Speaker 1: not fans for nothing really aside from just uh really

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Speaker 1: just your your your work, your work, taking the photos,

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Speaker 1: your work, sitting down with your team, being creative. Because

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Speaker 1: people have to understand that you gotta have a plan.

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Speaker 1: Social media has changed the game because it allows small

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Speaker 1: entrepreneurs and major entrepreneurs to go out there and engaged

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Speaker 1: with regular people, not only in the in the market

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00:23:04,320 --> 00:23:07,040
Speaker 1: of Atlanta. But you're actually marking it around the world

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Speaker 1: and around the country and people I know because I

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00:23:10,000 --> 00:23:11,479
Speaker 1: do that when I post, I'm up, I'm up. I'm

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Speaker 1: gonna post some stuff for you, man, because you know

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Speaker 1: what happens is when I posted, because I'm a foodie,

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Speaker 1: I got seven thousand Facebook followers. Eight and of my

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Speaker 1: followers or female, and so I knew all this. And

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Speaker 1: so you know, seven of my audience is under the

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Speaker 1: age of sixty four. So all my people eat, they eat, okay,

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Speaker 1: and so and so when I talk about your your product,

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00:23:34,440 --> 00:23:36,760
Speaker 1: that means that when I post something, I'm gonna post

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Speaker 1: it on the recent rushaun Eats recommending this is a

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00:23:39,680 --> 00:23:42,119
Speaker 1: place to go. But before we in this interview, I

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00:23:42,160 --> 00:23:44,719
Speaker 1: got to tell people why I got excited about your business.

429
00:23:44,720 --> 00:23:46,560
Speaker 1: You do a lot of other things on your menu,

430
00:23:46,840 --> 00:23:49,359
Speaker 1: but I want to focus on those fries and the

431
00:23:49,960 --> 00:23:55,080
Speaker 1: old Atlanta, the seafood shalty, the bluff, the game game,

432
00:23:55,440 --> 00:24:00,800
Speaker 1: the nineties six Olympics, the Magic City, the buckhead, mobster,

433
00:24:00,920 --> 00:24:05,000
Speaker 1: lobster and shrimp. Come on, now, now here's the deal.

434
00:24:05,080 --> 00:24:07,480
Speaker 1: His pricing. I feel it is really good, like the

435
00:24:07,520 --> 00:24:11,640
Speaker 1: Old Atlanta's fifteen dollars. The seafood shalty that has shrimp

436
00:24:11,760 --> 00:24:16,680
Speaker 1: and crabbing it okay, not shrimping, crabbing and that come

437
00:24:16,680 --> 00:24:20,280
Speaker 1: on that wild called shrimp. Okay, I apologize, I showed

438
00:24:20,320 --> 00:24:23,240
Speaker 1: at you on that brother. The seafood shot is only

439
00:24:23,320 --> 00:24:27,119
Speaker 1: eighteen dollars. The Bluff is fifteen dollars, the gang Gang

440
00:24:27,280 --> 00:24:32,000
Speaker 1: is fifteen dollars. The Olympics is fifteen dollars. Magic City fifteen.

441
00:24:32,359 --> 00:24:36,520
Speaker 1: Now the Buckhead and the mobster lobster and shrimp. The

442
00:24:36,560 --> 00:24:39,520
Speaker 1: Buckheads is thirty five dollars. But check this out, fried

443
00:24:39,800 --> 00:24:45,639
Speaker 1: cajued lobster bites drizzled with the homemade lemon garlic. Whoa

444
00:24:46,080 --> 00:24:50,720
Speaker 1: boy right there? Come on now. And then you got

445
00:24:50,720 --> 00:24:56,200
Speaker 1: the mobster, lobster and shrimp. That's brawl lobsters, shrimp or butter.

446
00:24:56,920 --> 00:25:00,720
Speaker 1: Oh on some French fries. That's only twent eight dollars.

447
00:25:01,320 --> 00:25:05,120
Speaker 1: What is your most popular French fried? Order the top two?

448
00:25:05,119 --> 00:25:08,720
Speaker 1: What are your top two? The top two would be

449
00:25:09,560 --> 00:25:12,359
Speaker 1: first would be the bluff that's the hot hunting lemon

450
00:25:12,359 --> 00:25:17,920
Speaker 1: pepper and that goes overwhere. And the second, I would

451
00:25:17,920 --> 00:25:22,000
Speaker 1: say the seafood shouting because the people who love it

452
00:25:22,359 --> 00:25:27,960
Speaker 1: absolutely love it and they rarely you know, uh beers

453
00:25:28,000 --> 00:25:31,919
Speaker 1: from it. Now let me ask you this. Now, there

454
00:25:32,160 --> 00:25:34,560
Speaker 1: you you do you you do? You cut your own fries?

455
00:25:34,600 --> 00:25:36,560
Speaker 1: Do you make your fries? Or you order your fries

456
00:25:37,200 --> 00:25:41,520
Speaker 1: the thing your hand cud freshly season and buy two

457
00:25:41,560 --> 00:25:44,720
Speaker 1: people who love fries and do it like six days

458
00:25:44,720 --> 00:25:47,520
Speaker 1: a week. So yeah, we we everything is hand made.

459
00:25:47,560 --> 00:25:51,400
Speaker 1: So you order those big old bags or potatoes, that's right?

460
00:25:51,760 --> 00:25:53,600
Speaker 1: What what what do they shipping man from? What do

461
00:25:53,640 --> 00:25:56,040
Speaker 1: you get them shipped in from? Oh? Well no, it's

462
00:25:56,040 --> 00:25:57,760
Speaker 1: not a matter of the ship and we're not doing

463
00:25:57,800 --> 00:26:02,280
Speaker 1: any any securement yet. Well those kinds of uh delivery,

464
00:26:02,400 --> 00:26:05,359
Speaker 1: wenna pick it up. Okay, you do a lot of local.

465
00:26:05,400 --> 00:26:07,880
Speaker 1: You just said, we're not there yet. We're gonna get

466
00:26:07,880 --> 00:26:11,120
Speaker 1: all our potatoes and then we prepare our orders. So

467
00:26:11,280 --> 00:26:13,800
Speaker 1: I love this man because you know that you have

468
00:26:13,920 --> 00:26:16,240
Speaker 1: a dream that you're dealing with and you're making it

469
00:26:16,320 --> 00:26:19,199
Speaker 1: happen every day and every week. What's the future for

470
00:26:19,800 --> 00:26:23,679
Speaker 1: Pancho late Night Free Track to be an institution of

471
00:26:23,720 --> 00:26:27,880
Speaker 1: Anana Right now? We're small but mighty right, Yeah, we

472
00:26:27,960 --> 00:26:32,000
Speaker 1: have a vision to be in institution of Atlanta. And

473
00:26:32,040 --> 00:26:35,080
Speaker 1: that's why you just here in Atlanta, and so much

474
00:26:35,080 --> 00:26:38,639
Speaker 1: of good the brand is because that's what we're tied to,

475
00:26:39,160 --> 00:26:40,560
Speaker 1: not in a sense that that's what we want to

476
00:26:40,600 --> 00:26:42,560
Speaker 1: stay in. This what we want to keep it. That's

477
00:26:42,560 --> 00:26:46,399
Speaker 1: where we know this concept lives and um where we

478
00:26:46,440 --> 00:26:50,480
Speaker 1: wanted to bubble from. My man, I really appreciate you

479
00:26:50,520 --> 00:26:52,359
Speaker 1: taking the time coming to my show because of the

480
00:26:52,400 --> 00:26:55,640
Speaker 1: fact that you are an entrepreneur that's at the early

481
00:26:55,720 --> 00:26:58,280
Speaker 1: stage of and you're planning. You got a clear understanding

482
00:26:58,359 --> 00:27:01,280
Speaker 1: how to market, You got your apprecentation, you get it.

483
00:27:01,359 --> 00:27:02,520
Speaker 1: You know a lot of people don't get it. They

484
00:27:02,920 --> 00:27:04,479
Speaker 1: think they can open the doors and the people just

485
00:27:04,480 --> 00:27:06,800
Speaker 1: gonna come right on the end. People just gonna finding

486
00:27:06,840 --> 00:27:08,680
Speaker 1: when they when they when they put up their tent,

487
00:27:09,320 --> 00:27:12,680
Speaker 1: that's not true. That's not true. There's preparations. You have

488
00:27:12,760 --> 00:27:15,359
Speaker 1: to be able to deal with the bad days, because

489
00:27:15,400 --> 00:27:16,880
Speaker 1: there's gonna be a lot of great days. But those

490
00:27:16,920 --> 00:27:19,399
Speaker 1: bad days I call them turn back days. Those are

491
00:27:19,480 --> 00:27:21,400
Speaker 1: days that canna make you go, man, out of this.

492
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Speaker 1: This ain't for me. And you know that you've survived

493
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Speaker 1: those and this is one of the big turn back

494
00:27:26,560 --> 00:27:29,320
Speaker 1: days that's happening right now in everybody's life. Keep winning

495
00:27:29,320 --> 00:27:31,480
Speaker 1: that puncho and I'm glad you came on Money Making

496
00:27:31,520 --> 00:27:34,840
Speaker 1: Conversations Man, I thank you. I appreciate you recognizing that

497
00:27:35,240 --> 00:27:39,000
Speaker 1: and recognize the earth. Um. I can't wait until to

498
00:27:39,119 --> 00:27:40,719
Speaker 1: the future. I can come back and you know, give

499
00:27:40,760 --> 00:27:43,600
Speaker 1: you enough that doing even better. Well, I'm gonna put

500
00:27:43,600 --> 00:27:45,359
Speaker 1: your ru Shawn eats and I'm gonna give you update

501
00:27:45,440 --> 00:27:47,840
Speaker 1: right now. You're gonna be on Rushawn eat. All my

502
00:27:48,000 --> 00:27:51,840
Speaker 1: followers on my Facebook page seven four thousand, and I

503
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Speaker 1: got thirty six thousands on my Instagram account. And we

504
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Speaker 1: just gonna if if if you're not busy, you're about

505
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Speaker 1: to get busy, young brother, you're about to get busy.

506
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Speaker 1: And we don't have to take out how to give too.

507
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Speaker 1: But then let me know. I appreciate you, man, I

508
00:28:05,760 --> 00:28:07,840
Speaker 1: appreciate you coming on money Man comes say you've done

509
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Speaker 1: your You've done your duty. Man man, thank you for

510
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Speaker 1: having a platform. And he for all y'all from all

511
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Speaker 1: across the world appreciate him, Rasha and you as will

512
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