1 00:00:00,520 --> 00:00:03,200 Speaker 1: Did you know Amazon provides ways of working that fit 2 00:00:03,320 --> 00:00:06,760 Speaker 1: your lifestyle. They know you value your time outside of work, 3 00:00:06,920 --> 00:00:10,639 Speaker 1: juggling families, school, friends, or other activities. That's why they 4 00:00:10,640 --> 00:00:13,039 Speaker 1: offer a variety of shifts that work for you. There 5 00:00:13,080 --> 00:00:16,360 Speaker 1: are full time, part time, and even temporary opportunities that 6 00:00:16,400 --> 00:00:19,239 Speaker 1: can work with your schedule with great starting pay and 7 00:00:19,440 --> 00:00:22,160 Speaker 1: sign on bonuses. If you want a career that fits 8 00:00:22,200 --> 00:00:25,360 Speaker 1: and adapts to your lifestyle, had to Amazon dot com 9 00:00:25,400 --> 00:00:31,360 Speaker 1: slash apply. Amazon is a proud equal opportunity employer. Honorary 10 00:00:31,480 --> 00:00:34,400 Speaker 1: forest ranger Pitty White here lending a hand to my 11 00:00:34,600 --> 00:00:38,600 Speaker 1: dear friends Smokey Bear because for years he's only said 12 00:00:38,880 --> 00:00:42,280 Speaker 1: only you can prevent wildfires. But there's a lot more 13 00:00:42,320 --> 00:00:44,880 Speaker 1: to say, like if you bark your car on tall 14 00:00:45,000 --> 00:00:48,560 Speaker 1: dry grass, the heart exhaust pipe can start a wildfire, 15 00:00:49,040 --> 00:00:52,440 Speaker 1: So keep the animals safe, especially to cute shirtlest one. 16 00:00:52,640 --> 00:00:55,040 Speaker 1: Go to Smokey Bear dot com to learn more about 17 00:00:55,120 --> 00:00:58,200 Speaker 1: wildfire prevention. Brought to you by the U. S. Forest Service, 18 00:00:58,320 --> 00:01:01,800 Speaker 1: your State Forrester, and the AD Council. What girls in 19 00:01:01,840 --> 00:01:07,040 Speaker 1: the forest, our imagination and our family bonds. The forest 20 00:01:07,200 --> 00:01:09,880 Speaker 1: is closer than you think. Find a forest near you 21 00:01:10,040 --> 00:01:12,600 Speaker 1: and discover the forest dot org. Brought to you by 22 00:01:12,640 --> 00:01:16,000 Speaker 1: the United States Forest Service and the AD Council. My 23 00:01:16,080 --> 00:01:19,600 Speaker 1: next kiss is Chef Ed McFarland and as the executive 24 00:01:19,680 --> 00:01:22,920 Speaker 1: chef and owner of EDS Lobster Bar, located in Soho 25 00:01:23,319 --> 00:01:26,399 Speaker 1: and Sag Harbor Edge. Lobster Bar has been open for 26 00:01:26,440 --> 00:01:28,559 Speaker 1: over fourteen years in New York City. New York City 27 00:01:28,560 --> 00:01:30,360 Speaker 1: is one of my favorite cities. Y'all. Just let y'all 28 00:01:30,440 --> 00:01:32,600 Speaker 1: up front. So I'm about to go back home here 29 00:01:32,600 --> 00:01:34,839 Speaker 1: a little bit and not from Houston, Texas born and raised, 30 00:01:35,120 --> 00:01:38,240 Speaker 1: and it's an upscale fish restaurant that specializes in lobster. 31 00:01:38,360 --> 00:01:41,120 Speaker 1: You mean lobster lops. The lobs a lot, don't they're 32 00:01:41,160 --> 00:01:43,520 Speaker 1: don't go in there, try to get no chicken. Lobster 33 00:01:43,600 --> 00:01:46,640 Speaker 1: loves to lobster. He grew up in an American Italian 34 00:01:46,680 --> 00:01:49,320 Speaker 1: household in Brooklyn and stad Niland and got his feet 35 00:01:49,320 --> 00:01:52,400 Speaker 1: where as a teenager working in red sauce Italian restaurants 36 00:01:52,400 --> 00:01:55,520 Speaker 1: and pizzerias. So it's only natural fire. Such dishes as 37 00:01:55,840 --> 00:01:58,480 Speaker 1: Lost to Raviola and Lost the lobster meat balls on 38 00:01:58,560 --> 00:02:01,040 Speaker 1: the menu at EDS Lobster Bar are to this day. 39 00:02:01,200 --> 00:02:03,640 Speaker 1: There are no restaurants who focus on making lobster the 40 00:02:03,640 --> 00:02:05,480 Speaker 1: star of the show. When it's a star to show 41 00:02:05,600 --> 00:02:07,760 Speaker 1: it has lobs of all come on that he's a 42 00:02:07,840 --> 00:02:12,960 Speaker 1: successful restaurant entrepreneur. He's also talk about building your dream. 43 00:02:13,000 --> 00:02:17,880 Speaker 1: Please welcome to money Making Conversation the ultimate authority on lobster, 44 00:02:18,320 --> 00:02:21,519 Speaker 1: chief Ed McFarland. How are you doing it? Very good, 45 00:02:21,639 --> 00:02:23,320 Speaker 1: So happy to be here with you today. This is 46 00:02:23,320 --> 00:02:29,839 Speaker 1: fantastic and I appreciate your time and wonderful, wonderful accolades 47 00:02:29,919 --> 00:02:32,440 Speaker 1: that you gave me. I'm only hoping that I live 48 00:02:32,520 --> 00:02:34,919 Speaker 1: up to the image you just portrayed of me. Well, 49 00:02:34,919 --> 00:02:36,760 Speaker 1: you know, let's let's talk about because a lot of 50 00:02:36,800 --> 00:02:40,600 Speaker 1: people get into business, even even a specialty can be 51 00:02:40,680 --> 00:02:43,000 Speaker 1: a curse, but also can lead you through on the 52 00:02:43,080 --> 00:02:46,120 Speaker 1: right path of success because you can open a restaurant, 53 00:02:46,160 --> 00:02:48,320 Speaker 1: try to be good at a lot of things. What 54 00:02:48,520 --> 00:02:51,960 Speaker 1: made you make the decision that lobster, which some people 55 00:02:51,960 --> 00:02:55,160 Speaker 1: may proceed to be expensive out of their price range 56 00:02:55,200 --> 00:02:57,240 Speaker 1: when they look at the menu, it's not like it's shrimp, 57 00:02:57,520 --> 00:03:01,079 Speaker 1: it's not like it's cod or some at fish. Why 58 00:03:01,120 --> 00:03:05,960 Speaker 1: did you settle on lobster? You know, it's interesting because 59 00:03:06,040 --> 00:03:08,520 Speaker 1: when I was working in restaurants, I had an affinity 60 00:03:08,560 --> 00:03:11,880 Speaker 1: to cook fish. I really enjoyed the delicateness, and I 61 00:03:11,919 --> 00:03:14,360 Speaker 1: really enjoyed the fact that you didn't have to do 62 00:03:14,400 --> 00:03:17,880 Speaker 1: a lot to it. The flavor is all about the 63 00:03:17,919 --> 00:03:21,040 Speaker 1: lobster itself. So for me, it was about one of 64 00:03:21,080 --> 00:03:23,800 Speaker 1: my mantras, which is always keep it simple. And I 65 00:03:23,880 --> 00:03:26,679 Speaker 1: like to keep all of my stuff simple and let 66 00:03:27,160 --> 00:03:30,800 Speaker 1: the ingredients speak for itself. So for me, lobster was 67 00:03:30,840 --> 00:03:35,640 Speaker 1: just a natural choice. It was a very niche specific item. 68 00:03:35,720 --> 00:03:38,320 Speaker 1: It is expensive and it continues to get more expensive 69 00:03:39,000 --> 00:03:42,520 Speaker 1: as the years go on, and you know, for various reasons. 70 00:03:43,080 --> 00:03:45,400 Speaker 1: But the one thing I really love about it is 71 00:03:45,640 --> 00:03:48,080 Speaker 1: nobody was exploring all the different things you could do 72 00:03:48,160 --> 00:03:53,600 Speaker 1: with it, and it really is an untapped market. You know, 73 00:03:53,640 --> 00:03:56,880 Speaker 1: other than lobster roles, which you can find everywhere. Now, 74 00:03:57,560 --> 00:04:00,640 Speaker 1: you're not seeing people make true lobster raviol These were 75 00:04:00,720 --> 00:04:03,960 Speaker 1: just lobster in the ravioli. You're not seeing people make 76 00:04:04,080 --> 00:04:08,000 Speaker 1: lobster meatballs. You don't see lobster nachos everywhere. We do 77 00:04:08,040 --> 00:04:11,920 Speaker 1: a lobster romen now where we get unbelievable flavor and 78 00:04:11,960 --> 00:04:16,360 Speaker 1: the broth from lobster stock and reductions. So I really 79 00:04:16,440 --> 00:04:21,760 Speaker 1: just wanted to exploit that uh factor that nobody's experimenting 80 00:04:21,760 --> 00:04:24,440 Speaker 1: with it, because it does end up being an expensive ingredient, 81 00:04:24,880 --> 00:04:26,760 Speaker 1: especially if you don't get stuff right. And you know, 82 00:04:27,160 --> 00:04:29,640 Speaker 1: you don't get everything right on the first tray. You're 83 00:04:29,640 --> 00:04:33,240 Speaker 1: really experimenting and doing all different things until you get 84 00:04:33,279 --> 00:04:36,040 Speaker 1: the dish right. You know, it's not like I threw 85 00:04:36,080 --> 00:04:38,320 Speaker 1: together the lobster meat ball together in the first try 86 00:04:38,400 --> 00:04:41,039 Speaker 1: it was perfect. So and the same thing with the 87 00:04:41,080 --> 00:04:43,560 Speaker 1: lobster rom and so your R and D tends to 88 00:04:43,600 --> 00:04:47,920 Speaker 1: get a little expensive as as you're working on well, 89 00:04:47,960 --> 00:04:50,280 Speaker 1: you know, I can always tell you when I when 90 00:04:50,279 --> 00:04:53,200 Speaker 1: when you eat good food and all lobsters not to 91 00:04:53,279 --> 00:04:55,640 Speaker 1: saying that's why we wanted to interview you because of 92 00:04:55,640 --> 00:04:57,479 Speaker 1: the fact that we have some of you. You have 93 00:04:57,520 --> 00:05:00,479 Speaker 1: lost so on different coats you have lost today that 94 00:05:00,560 --> 00:05:03,120 Speaker 1: that some people say it's tender. I've eaten lobster in Hawaii, 95 00:05:03,200 --> 00:05:05,919 Speaker 1: which they say is a little sweeter. So I'm talking 96 00:05:05,960 --> 00:05:08,960 Speaker 1: to the authority and and this is really a serious question. 97 00:05:09,000 --> 00:05:11,640 Speaker 1: I'm asking you because I want to educate my audience. 98 00:05:11,640 --> 00:05:15,159 Speaker 1: It will just educate myself on how do you why 99 00:05:15,279 --> 00:05:17,960 Speaker 1: is it different taste for lobster and different parts where 100 00:05:18,000 --> 00:05:22,120 Speaker 1: you buy it? And also is it is the texture change? 101 00:05:22,160 --> 00:05:25,320 Speaker 1: Does the change in the type of water that lobsters 102 00:05:25,400 --> 00:05:30,000 Speaker 1: raised versus free versus uh, you know bat and you 103 00:05:30,040 --> 00:05:32,120 Speaker 1: know in in a in a in in in a 104 00:05:32,160 --> 00:05:35,480 Speaker 1: cultivated environment, is there a difference in the lobster. So 105 00:05:35,560 --> 00:05:38,839 Speaker 1: there's there's a huge difference in lobster. First, nobody's farm 106 00:05:38,920 --> 00:05:41,839 Speaker 1: raising lobsters, so we'll just throw that out of the equation. 107 00:05:41,880 --> 00:05:45,480 Speaker 1: It's too expensive to farm race, it's much it's much cheaper, 108 00:05:45,520 --> 00:05:48,839 Speaker 1: even even at the high prices for for the lobster 109 00:05:48,960 --> 00:05:53,560 Speaker 1: to be wild caught. They've done experiments um where they've 110 00:05:53,600 --> 00:05:56,080 Speaker 1: tried to raise lobsters to a pound and a half. 111 00:05:56,520 --> 00:05:59,160 Speaker 1: It's just too time consuming and and too much money. 112 00:05:59,200 --> 00:06:02,279 Speaker 1: Just takes too many years. As they do, however, hatch 113 00:06:02,400 --> 00:06:05,640 Speaker 1: them in Maine and up in the Northeast for the 114 00:06:05,760 --> 00:06:08,560 Speaker 1: what is in my opinion, the greatest lobster, which is 115 00:06:08,600 --> 00:06:12,120 Speaker 1: the North American lobster, what we tend to call main lobster. 116 00:06:12,640 --> 00:06:15,839 Speaker 1: They do pull the lobsters visibly showing eggs, out of 117 00:06:15,839 --> 00:06:18,760 Speaker 1: the water, bring them to hatcheries. They'll hatch them and 118 00:06:18,920 --> 00:06:23,039 Speaker 1: distribute them across rocky ocean bottom so they have the 119 00:06:23,040 --> 00:06:26,000 Speaker 1: best chance of survival. But there is a big difference 120 00:06:26,040 --> 00:06:28,120 Speaker 1: in the lobster. You know, our lobsters here that we 121 00:06:28,279 --> 00:06:31,719 Speaker 1: use at eggs and the traditional main lops or that 122 00:06:31,760 --> 00:06:34,719 Speaker 1: you get on the northeastern Canada as well that we 123 00:06:34,800 --> 00:06:38,880 Speaker 1: have philopster ls. We're using tail, knuckle and claw, although 124 00:06:38,920 --> 00:06:43,320 Speaker 1: most lobsteroles use knuckle and claw meat exclusively. There is 125 00:06:43,360 --> 00:06:47,799 Speaker 1: a difference our our lobster is from colder, sweeter water 126 00:06:47,880 --> 00:06:52,279 Speaker 1: when you're using the rock lobsters that you find across 127 00:06:52,279 --> 00:06:57,039 Speaker 1: South America's South Africa, Australia and far to stuff like 128 00:06:57,080 --> 00:06:59,719 Speaker 1: that where you know the guys are diving down and 129 00:07:00,040 --> 00:07:03,880 Speaker 1: put up these you beautiful big lobsters because you're just 130 00:07:03,920 --> 00:07:07,159 Speaker 1: eating the tails. In my opinion, the meat tends to 131 00:07:07,160 --> 00:07:10,360 Speaker 1: be a little tougher, not that they're not delicious, you 132 00:07:10,360 --> 00:07:13,920 Speaker 1: wouldn't use them for a lobster role. Um. If we're 133 00:07:13,920 --> 00:07:17,320 Speaker 1: talking specifically lobster is one of the biggest differences you 134 00:07:17,360 --> 00:07:20,960 Speaker 1: would find in the product that you're getting is whether 135 00:07:21,040 --> 00:07:24,840 Speaker 1: people are cooking lobsters where we cook and chill all 136 00:07:24,880 --> 00:07:27,240 Speaker 1: of our own lobster meat in the house, or they're 137 00:07:27,280 --> 00:07:30,920 Speaker 1: buying the stuff out of the processing plants that comes 138 00:07:30,960 --> 00:07:33,560 Speaker 1: from the main shedders. And you know, I don't know 139 00:07:33,560 --> 00:07:36,320 Speaker 1: how in detail you want me to to talk about 140 00:07:36,400 --> 00:07:39,240 Speaker 1: that shedding season is when you kind of if you've 141 00:07:39,280 --> 00:07:41,320 Speaker 1: ever taken a whole lobster and you can crushed it 142 00:07:41,360 --> 00:07:45,080 Speaker 1: with your hands, that's a shedder, and the shedders can 143 00:07:45,120 --> 00:07:48,160 Speaker 1: be very sweet, but there's also less meat in the shell. 144 00:07:48,640 --> 00:07:51,240 Speaker 1: But what happens is they'll send those to the processing 145 00:07:51,240 --> 00:07:53,320 Speaker 1: plants because they don't live a long time out of 146 00:07:53,320 --> 00:07:57,880 Speaker 1: the water and they can't withstand the shipping um. So 147 00:07:58,160 --> 00:08:01,640 Speaker 1: what will happen with those they'll go to processing plants. 148 00:08:01,640 --> 00:08:04,680 Speaker 1: And that's the traditional stuff you see when you're on 149 00:08:04,720 --> 00:08:07,480 Speaker 1: the main coast, or you're getting a less expensive lobster 150 00:08:07,600 --> 00:08:10,680 Speaker 1: roll and the texture is kind of weird and stringy, 151 00:08:11,040 --> 00:08:13,960 Speaker 1: that's because the meat has been frozen already, and that's 152 00:08:14,000 --> 00:08:15,800 Speaker 1: how you kind of know the difference in in the 153 00:08:15,840 --> 00:08:18,440 Speaker 1: Northeast lops or if you get that beautiful lobster and 154 00:08:18,440 --> 00:08:21,120 Speaker 1: it's big chunks and you're biting it kind of like 155 00:08:21,160 --> 00:08:23,480 Speaker 1: what we do here, and some of the other places 156 00:08:23,480 --> 00:08:26,280 Speaker 1: that I've worked at across New York City before up 157 00:08:26,280 --> 00:08:28,720 Speaker 1: in my own place. Or you go to like the 158 00:08:28,760 --> 00:08:31,240 Speaker 1: shack type style place and you're taking a lobster roll 159 00:08:31,280 --> 00:08:33,880 Speaker 1: to go and you're noticing meets a little stringy or 160 00:08:33,920 --> 00:08:37,439 Speaker 1: it's more watery. That's because they're using the frozen lobster meat. 161 00:08:37,440 --> 00:08:39,680 Speaker 1: And that's kind of the more traditional way to make it, 162 00:08:39,720 --> 00:08:42,920 Speaker 1: because it's the less expensive way than having labor where 163 00:08:42,960 --> 00:08:45,120 Speaker 1: somebody's busting lops are out of the shell all day 164 00:08:45,160 --> 00:08:48,800 Speaker 1: and that's there, that's their job. It's finally here the 165 00:08:48,920 --> 00:08:52,240 Speaker 1: season of celebration, and no matter how you celebrate with 166 00:08:52,320 --> 00:08:55,640 Speaker 1: family and friends, whether you're preparing for reis mugos or 167 00:08:55,679 --> 00:08:59,720 Speaker 1: karamu lighting the Manura, are going to midnight mass, Coles 168 00:08:59,760 --> 00:09:02,800 Speaker 1: has just what you need to make those traditions special. 169 00:09:03,160 --> 00:09:06,240 Speaker 1: Plus you'll find gifts for all your loved ones. Send 170 00:09:06,320 --> 00:09:10,880 Speaker 1: warm wishes with cozy fleeces, sweaters, loungeware, blankets and throws. 171 00:09:10,880 --> 00:09:14,440 Speaker 1: Support minority owned or founded brands by giving gifts from 172 00:09:14,559 --> 00:09:18,160 Speaker 1: Human Nation and Shame moisture, or treat them to everyone's 173 00:09:18,160 --> 00:09:21,600 Speaker 1: favorite active wear from top brands like Nike, Adidas, and 174 00:09:21,720 --> 00:09:25,280 Speaker 1: Under armour, and in the spirit of giving, Coals Cares 175 00:09:25,400 --> 00:09:29,640 Speaker 1: is donating eight million dollars to local nonprofits nationwide committed 176 00:09:29,679 --> 00:09:32,400 Speaker 1: to the health and well being of our communities. No 177 00:09:32,440 --> 00:09:35,719 Speaker 1: matter how you celebrate, when you shop at Coals, you're 178 00:09:35,800 --> 00:09:39,160 Speaker 1: right where you belong. So this season give with all 179 00:09:39,200 --> 00:09:42,760 Speaker 1: your heart with great gifts from Coals or Coals dot com. 180 00:09:43,000 --> 00:09:45,200 Speaker 1: If I could be you and you could be me 181 00:09:45,559 --> 00:09:48,040 Speaker 1: for just one hour, if you could find a way 182 00:09:48,080 --> 00:09:52,400 Speaker 1: to get inside each other's mind, walcome mile in my shoes, 183 00:09:52,640 --> 00:09:57,760 Speaker 1: wacome mile in my shoes Shoes. We've all felt left out, 184 00:09:58,160 --> 00:10:00,960 Speaker 1: and for some that feeling last more than a moment. 185 00:10:01,480 --> 00:10:04,480 Speaker 1: We can change that. Learn how it Belonging begins with 186 00:10:04,600 --> 00:10:07,079 Speaker 1: us dot org brought to you by the ad Council. 187 00:10:08,200 --> 00:10:15,080 Speaker 1: Welcome Out and the adoption of teams from foster care 188 00:10:15,160 --> 00:10:17,360 Speaker 1: is a topic not enough people know about, and we're 189 00:10:17,400 --> 00:10:19,840 Speaker 1: here to change that. I'm April Denuit, the host of 190 00:10:19,840 --> 00:10:23,840 Speaker 1: the new podcast Navigating Adoption, presented by adopt us Kids. 191 00:10:23,840 --> 00:10:27,600 Speaker 1: Each episode brings you compelling, real life adoption stories told 192 00:10:27,640 --> 00:10:30,160 Speaker 1: by the families that lived them, with commentary from experts. 193 00:10:30,559 --> 00:10:34,240 Speaker 1: Visit adopt us Kids dot org. Slash podcast or subscribe 194 00:10:34,280 --> 00:10:37,640 Speaker 1: to Navigating Adoption, presented by adopt Us Kids, brought to 195 00:10:37,679 --> 00:10:39,760 Speaker 1: you by the U. S. Department of Health and Human Services, 196 00:10:39,760 --> 00:10:43,040 Speaker 1: Administration for Children and Families and the ad Council. Well, 197 00:10:43,040 --> 00:10:46,120 Speaker 1: the whole thing is the experience. Now that the experience 198 00:10:46,280 --> 00:10:48,680 Speaker 1: is the restaurant experience, going in the great and great food, 199 00:10:48,679 --> 00:10:50,160 Speaker 1: going to get to the menu, because I'm a foodie. 200 00:10:50,160 --> 00:10:52,200 Speaker 1: I gotta get to the menus, especially when we're talking 201 00:10:52,200 --> 00:10:54,520 Speaker 1: about the you know, the tortilla chips and the peak 202 00:10:54,520 --> 00:10:59,120 Speaker 1: of the gayo and the lops achieves the silatro. You know, 203 00:10:59,200 --> 00:11:03,600 Speaker 1: I gotta get there because not to nothing like the nacho. 204 00:11:03,679 --> 00:11:05,079 Speaker 1: That's what we're about to get you in the minute. 205 00:11:05,360 --> 00:11:09,040 Speaker 1: But but but the experience, man, is where I really 206 00:11:09,040 --> 00:11:11,040 Speaker 1: get out of a restaurant. I would care what the 207 00:11:11,080 --> 00:11:13,719 Speaker 1: food is, but if I don't get the experience of 208 00:11:13,840 --> 00:11:17,520 Speaker 1: walking in and feeling great serviys the ambiance. Talk about 209 00:11:17,520 --> 00:11:21,800 Speaker 1: the ambiance of your locations. I'm talking to Chef Ed mcfallan. 210 00:11:22,080 --> 00:11:24,719 Speaker 1: He owns It's Lobster Bar, which is an institution in 211 00:11:24,760 --> 00:11:26,960 Speaker 1: the New York marketings now has one outside of the 212 00:11:27,000 --> 00:11:29,960 Speaker 1: city is sag Harbor. But let's talk about the experience 213 00:11:29,960 --> 00:11:32,880 Speaker 1: and why it's so important for you to create becoming 214 00:11:32,880 --> 00:11:35,599 Speaker 1: an authority on lobsters, but also to have the experience 215 00:11:35,640 --> 00:11:39,960 Speaker 1: to be unique to your facility, to your restaurants. You know, 216 00:11:39,960 --> 00:11:42,200 Speaker 1: it all starts at the top, and it's important to 217 00:11:42,960 --> 00:11:46,040 Speaker 1: create an atmosphere that's warm and friendly for everybody. And 218 00:11:46,080 --> 00:11:50,160 Speaker 1: you know, listen, every single restaurant is not for everybody. Uh, 219 00:11:50,240 --> 00:11:53,080 Speaker 1: we specialize in something very specific. We're not a diner, 220 00:11:53,480 --> 00:11:55,600 Speaker 1: and not that there's anything wrong with that food, but 221 00:11:55,640 --> 00:11:59,720 Speaker 1: there's places for everything, and you cannot be everything to everybody. 222 00:11:59,720 --> 00:12:02,640 Speaker 1: So for first and foremost, we wanted to create an 223 00:12:02,679 --> 00:12:08,720 Speaker 1: atmosphere that was Nantucket meets New York City meets Maine. 224 00:12:08,840 --> 00:12:11,319 Speaker 1: So you get a little bit of the shacky element, 225 00:12:11,400 --> 00:12:14,160 Speaker 1: you get a little bit of the upscale beach culture, 226 00:12:14,200 --> 00:12:18,960 Speaker 1: but thrown into a casual, fast paced New York atmosphere 227 00:12:18,960 --> 00:12:25,280 Speaker 1: where you're coming in. We're very very bright white looking marble, 228 00:12:26,000 --> 00:12:30,360 Speaker 1: stainless steel accents, and but you want to be swept 229 00:12:30,400 --> 00:12:33,400 Speaker 1: away to the beach. That's the whole purpose of the concept. 230 00:12:33,440 --> 00:12:36,120 Speaker 1: You're walking off of the New York City street, getting 231 00:12:36,120 --> 00:12:38,520 Speaker 1: out of the hustle and bustle, and you want to 232 00:12:38,559 --> 00:12:41,200 Speaker 1: be somewhere where you're welcomed in a friendly atmosphere. And 233 00:12:41,440 --> 00:12:43,360 Speaker 1: you know that starts from the top. It's all about 234 00:12:43,440 --> 00:12:47,680 Speaker 1: mindset and creating the environment that you want your customers 235 00:12:47,720 --> 00:12:50,360 Speaker 1: to enjoy. And you know, I like an environment where 236 00:12:50,360 --> 00:12:53,040 Speaker 1: it's friendly, casual. You sit down at the bar, you're 237 00:12:53,120 --> 00:12:56,040 Speaker 1: chatting with the bartender, you're chatting with the server, you're 238 00:12:56,120 --> 00:12:59,600 Speaker 1: chatting with the people sitting next to you, and anybody 239 00:12:59,600 --> 00:13:02,160 Speaker 1: could be walking through the door, and we get anybody 240 00:13:02,200 --> 00:13:06,480 Speaker 1: in the restaurant from you know, the restaurant owner, chef, casual, 241 00:13:06,520 --> 00:13:10,880 Speaker 1: person of the city, two celebrities, and everybody's in this 242 00:13:11,000 --> 00:13:15,640 Speaker 1: tight little boxing area and wonderful. You know, there's nobody's 243 00:13:15,679 --> 00:13:18,040 Speaker 1: hiding and eds lots of our it's all for the open. 244 00:13:18,080 --> 00:13:20,600 Speaker 1: There's no hidden booths or anything like that. And even 245 00:13:20,600 --> 00:13:22,720 Speaker 1: in the new space that's not going to exist either, 246 00:13:23,120 --> 00:13:25,679 Speaker 1: because we're moving down the street from our older location 247 00:13:26,080 --> 00:13:28,320 Speaker 1: to a new owner spot just one block down, and 248 00:13:28,360 --> 00:13:32,080 Speaker 1: soho at one Grand Street. So you know, it's it's 249 00:13:32,160 --> 00:13:36,400 Speaker 1: all about creating an experience. It starts. It's the experience. 250 00:13:36,440 --> 00:13:38,240 Speaker 1: You're right when you say you want to go in 251 00:13:38,320 --> 00:13:42,640 Speaker 1: somewhere I my staffs with me forever. The customers come 252 00:13:42,679 --> 00:13:45,160 Speaker 1: back and they come back because it truly is a 253 00:13:45,200 --> 00:13:48,560 Speaker 1: place where the servers do know you. But let's let's 254 00:13:48,559 --> 00:13:51,679 Speaker 1: talk about the beginning here. You know, you know you 255 00:13:51,720 --> 00:13:53,839 Speaker 1: wanted to be a shift because I love your personality, 256 00:13:53,840 --> 00:13:55,719 Speaker 1: because you're a good talker. First of all, you're a 257 00:13:55,720 --> 00:13:58,760 Speaker 1: good talker. You have a great personality, so you could 258 00:13:58,800 --> 00:14:00,920 Speaker 1: have been a lot of things you other than the shif. 259 00:14:01,360 --> 00:14:04,280 Speaker 1: Why did you Why did you become a chef? You know, 260 00:14:04,320 --> 00:14:07,560 Speaker 1: it's interesting, and I called my epiphany story because I 261 00:14:07,600 --> 00:14:10,160 Speaker 1: had a bunch of jobs. I was working in the pizzeria, 262 00:14:10,320 --> 00:14:13,240 Speaker 1: I had a job working on the docks. At the time, 263 00:14:13,280 --> 00:14:15,000 Speaker 1: I was working at the Board of Elections in New 264 00:14:15,080 --> 00:14:17,599 Speaker 1: York City as a part time job. I had just 265 00:14:17,840 --> 00:14:21,960 Speaker 1: dropped out of college and I woke up. I woke 266 00:14:22,040 --> 00:14:26,560 Speaker 1: up one morning and I went, I want to cook. 267 00:14:26,600 --> 00:14:29,240 Speaker 1: In the morning, I said, I want to book, and 268 00:14:29,480 --> 00:14:31,960 Speaker 1: I went I was. I was driving the Board of 269 00:14:31,960 --> 00:14:34,440 Speaker 1: Elections trup. I was driving people from Staten Island to 270 00:14:34,480 --> 00:14:37,400 Speaker 1: the city, and I stopped at the magazine Stam while 271 00:14:37,400 --> 00:14:38,640 Speaker 1: I was sitting in the truck because I had to 272 00:14:38,680 --> 00:14:42,240 Speaker 1: sit outside in the van and I grabbed. I said, 273 00:14:42,280 --> 00:14:44,160 Speaker 1: you know what, I'm gonna grab a cooking magazine. I grabbed. 274 00:14:44,440 --> 00:14:47,640 Speaker 1: I literally grabbed the issue of Gourmet magazine. And you know, 275 00:14:47,680 --> 00:14:49,880 Speaker 1: they were going we had gourmet magazine in the house, 276 00:14:49,920 --> 00:14:52,120 Speaker 1: food and wine. I never really picked them up, but 277 00:14:52,400 --> 00:14:54,280 Speaker 1: I said, you know what, I'm going to culinary school. 278 00:14:54,520 --> 00:14:56,480 Speaker 1: I'm gonna cook, I'm gonna start working in the city. 279 00:14:56,480 --> 00:14:59,520 Speaker 1: I grabbed the magazine. I started flipping through it, and 280 00:14:59,760 --> 00:15:02,280 Speaker 1: they was an ad in there for the French Culinary Institute. 281 00:15:02,320 --> 00:15:05,760 Speaker 1: I mean, this is this is one true, unabridged version 282 00:15:05,760 --> 00:15:09,000 Speaker 1: of what happened. I pulled the magazine boom boom, boom, 283 00:15:09,040 --> 00:15:11,680 Speaker 1: boom boom. And you know, at that time, we didn't 284 00:15:11,720 --> 00:15:14,840 Speaker 1: have cell phone yet. So the next day when I 285 00:15:14,840 --> 00:15:17,360 Speaker 1: got out of bed, I picked the magazine up and 286 00:15:17,400 --> 00:15:19,240 Speaker 1: I made the phone call. I made an appointment to 287 00:15:19,280 --> 00:15:21,840 Speaker 1: go and see the school. Within three months, I was 288 00:15:21,880 --> 00:15:25,640 Speaker 1: in school. Within nine months, I had graduated the culinary 289 00:15:25,680 --> 00:15:28,840 Speaker 1: program and I was working appecially in the New York City. 290 00:15:29,120 --> 00:15:31,640 Speaker 1: I mean, that is literally how fast it happened. But 291 00:15:32,040 --> 00:15:34,800 Speaker 1: the one thing I have to say is that without 292 00:15:34,840 --> 00:15:36,920 Speaker 1: knowing it, I mean I've studied mindset now over the 293 00:15:37,000 --> 00:15:41,400 Speaker 1: past couple of years, but without knowing it, my subconscious 294 00:15:42,520 --> 00:15:46,160 Speaker 1: from all the years was working in that mansion, pushing 295 00:15:46,160 --> 00:15:49,680 Speaker 1: me in that direction. And I just ten xt myself, 296 00:15:49,760 --> 00:15:52,600 Speaker 1: you know, like all the self help guys every ball 297 00:15:52,640 --> 00:15:56,120 Speaker 1: talk about ten xing yourself and mass of action. I 298 00:15:56,160 --> 00:15:59,280 Speaker 1: went all in. That was it. Boom, I discarded it. 299 00:15:59,360 --> 00:16:02,080 Speaker 1: I went all in. Within within a couple of months, 300 00:16:02,160 --> 00:16:05,160 Speaker 1: I was there. Within six months, I was done. I 301 00:16:05,200 --> 00:16:07,600 Speaker 1: was working in New York City. I was working in 302 00:16:07,680 --> 00:16:10,560 Speaker 1: a three star restaurant, and I was going to work 303 00:16:10,720 --> 00:16:12,480 Speaker 1: six days a week and if they needed me there more, 304 00:16:12,520 --> 00:16:15,240 Speaker 1: and they said come, I went that was question next. 305 00:16:15,280 --> 00:16:17,240 Speaker 1: I just kept showing up and showing up and showing 306 00:16:17,320 --> 00:16:20,880 Speaker 1: up and putting the time. And what chef I I 307 00:16:20,880 --> 00:16:22,840 Speaker 1: I just caut slow everybody out. First of all, when 308 00:16:22,840 --> 00:16:24,400 Speaker 1: I when I'm doing when I'm doing an interview and 309 00:16:24,400 --> 00:16:27,280 Speaker 1: I'm engaged, say just there's a lot of chefs come 310 00:16:27,280 --> 00:16:28,880 Speaker 1: out of the kitchen. They talk to you, you know 311 00:16:28,920 --> 00:16:31,760 Speaker 1: the restaurant. Now, yo, behind come out. I want you 312 00:16:31,800 --> 00:16:35,320 Speaker 1: to sit down. How do you engage you? I'm saying 313 00:16:35,320 --> 00:16:38,320 Speaker 1: a stupid question because I know you do. The customers 314 00:16:38,320 --> 00:16:40,320 Speaker 1: have to love you, man. You have to have a 315 00:16:40,360 --> 00:16:43,400 Speaker 1: loyal base. When you come out, they probably put it. 316 00:16:43,440 --> 00:16:46,240 Speaker 1: You probably put people. Smile on people's face because they 317 00:16:46,320 --> 00:16:48,720 Speaker 1: know you love the business. They low your passionate about 318 00:16:48,720 --> 00:16:51,520 Speaker 1: the food. They know you're an expert. And your celebrity 319 00:16:51,520 --> 00:16:53,360 Speaker 1: too because you appear on TV all the time. You 320 00:16:53,440 --> 00:16:56,240 Speaker 1: judge on different shows and things like that. How do 321 00:16:56,320 --> 00:16:59,400 Speaker 1: your customers react to you? Because you are I would 322 00:16:59,440 --> 00:17:02,040 Speaker 1: like to say celebrity, but also you are down the 323 00:17:02,080 --> 00:17:05,800 Speaker 1: earth guy. Because this personality, I can see myself walking 324 00:17:05,800 --> 00:17:10,480 Speaker 1: in the pizza pizzare you go, I can see that 325 00:17:10,600 --> 00:17:13,400 Speaker 1: happening to you. It has to be a fun atmosphere. 326 00:17:13,400 --> 00:17:16,040 Speaker 1: It's lobster. You know what it has to be, and 327 00:17:16,080 --> 00:17:18,520 Speaker 1: you know what it's all about, smiles on people's faces, 328 00:17:18,560 --> 00:17:22,800 Speaker 1: and starts with the staff. Smiling smiling staff makes customers smile. 329 00:17:22,920 --> 00:17:25,679 Speaker 1: But I talked to customers all the time. I love engaging. 330 00:17:26,119 --> 00:17:27,640 Speaker 1: It's hard to get me to sit down. I don't 331 00:17:27,640 --> 00:17:29,720 Speaker 1: say still for that very long. But if you're sitting 332 00:17:29,760 --> 00:17:32,119 Speaker 1: at the bar, I'm happy to go stand behind the 333 00:17:32,119 --> 00:17:34,920 Speaker 1: bar and chat and and and have a drink and 334 00:17:35,240 --> 00:17:38,040 Speaker 1: kind of stuff whatever you want. And it's interesting you know, 335 00:17:38,200 --> 00:17:40,320 Speaker 1: I've I've always tried to take the ego out of 336 00:17:40,359 --> 00:17:43,280 Speaker 1: it and um and and it gets hard sometimes and 337 00:17:43,320 --> 00:17:45,399 Speaker 1: I'm not a big ego guy. And that's one of 338 00:17:45,440 --> 00:17:47,440 Speaker 1: the things I've kept out of the restaurant is that 339 00:17:47,880 --> 00:17:51,240 Speaker 1: you know, like, this is an industry full of egos. Uh, 340 00:17:51,359 --> 00:17:54,840 Speaker 1: Servers have egos, Cooks have egos, Bartenders have egos, chefs 341 00:17:54,840 --> 00:17:57,679 Speaker 1: have egos, manager of egos, and you know, if it 342 00:17:57,720 --> 00:18:01,359 Speaker 1: comes from the top where it's not a out one individual, 343 00:18:01,400 --> 00:18:04,800 Speaker 1: but it's about the whole success of the of the 344 00:18:04,880 --> 00:18:08,320 Speaker 1: staff together, it really changes the way things go. And 345 00:18:08,600 --> 00:18:10,639 Speaker 1: I get people come in and they go, chef, take 346 00:18:10,680 --> 00:18:13,080 Speaker 1: a picture with me, showing no problem with people that 347 00:18:13,160 --> 00:18:14,639 Speaker 1: I know who looked at me and go, are you 348 00:18:14,680 --> 00:18:17,560 Speaker 1: really taking a picture with somebody? And you know, and 349 00:18:17,600 --> 00:18:19,480 Speaker 1: I know your videotaping me, But this is what they 350 00:18:19,520 --> 00:18:26,280 Speaker 1: get double club. That's I'm taking a picture with them 351 00:18:26,520 --> 00:18:30,080 Speaker 1: because they asked me to take a picture. People they 352 00:18:30,080 --> 00:18:31,879 Speaker 1: know me, they want to break them and that's what 353 00:18:31,960 --> 00:18:34,240 Speaker 1: they literally get. And that's that's me walking through the 354 00:18:34,280 --> 00:18:36,960 Speaker 1: dining room. It's this you know, go stick it to 355 00:18:37,000 --> 00:18:39,399 Speaker 1: yourself and you don't like it, but you know, I 356 00:18:39,440 --> 00:18:41,240 Speaker 1: wanted to be big. I wanted to be loud. I 357 00:18:41,280 --> 00:18:43,520 Speaker 1: wanted I wanted to be boisterous, and I wanted to 358 00:18:43,560 --> 00:18:47,080 Speaker 1: reflect who I am. And you know, I'm a fun guy. 359 00:18:47,280 --> 00:18:50,560 Speaker 1: I'm always joking around. I like to tone it down. 360 00:18:51,080 --> 00:18:53,520 Speaker 1: I am a disruptor, right, my guys. You know I 361 00:18:53,720 --> 00:18:57,160 Speaker 1: the first five six years the restaurant was open, I 362 00:18:57,200 --> 00:19:00,880 Speaker 1: cooked on the line every day, lunch in her. Then 363 00:19:01,000 --> 00:19:03,880 Speaker 1: I expedited the food until I got to the point 364 00:19:03,880 --> 00:19:06,000 Speaker 1: where I was comfortable and I was ready to start 365 00:19:06,000 --> 00:19:08,679 Speaker 1: expanding and move myself out of the kitchen and be 366 00:19:08,840 --> 00:19:11,919 Speaker 1: that personality outside. But my guys, man, they've been with 367 00:19:11,960 --> 00:19:13,960 Speaker 1: me forever. They gonna chef it out of the kitchen 368 00:19:14,280 --> 00:19:17,640 Speaker 1: because they're cooking and it's busy, and if I'm back there, 369 00:19:17,640 --> 00:19:20,479 Speaker 1: they're like chefs, stop, stop, because I'm chirping in their 370 00:19:20,560 --> 00:19:23,480 Speaker 1: ear what are you doing? And I'm I'm disrupting them 371 00:19:23,520 --> 00:19:25,800 Speaker 1: as I'm helping them put the food out, and it 372 00:19:25,840 --> 00:19:28,360 Speaker 1: makes it quite comical. But you know, they're getting frustrated 373 00:19:28,600 --> 00:19:30,239 Speaker 1: because they got to do their job. And then they 374 00:19:30,240 --> 00:19:35,240 Speaker 1: got me kind of absolutely, what are you doing? Come on, 375 00:19:35,280 --> 00:19:36,760 Speaker 1: pick up the pace. But that's not the way you 376 00:19:36,840 --> 00:19:39,119 Speaker 1: do that. And you know my staff, my kitchen, he 377 00:19:39,160 --> 00:19:40,600 Speaker 1: has been with me and my guys on the line 378 00:19:41,080 --> 00:19:43,800 Speaker 1: most of everly ten years. I'm opened fourteen years. Most 379 00:19:43,800 --> 00:19:46,600 Speaker 1: of those guys really ten years. Um the years the 380 00:19:46,640 --> 00:19:48,520 Speaker 1: service have changed, but I still got a few people 381 00:19:48,520 --> 00:19:50,800 Speaker 1: with me that that have been we seven, eight, nine, 382 00:19:50,800 --> 00:19:52,560 Speaker 1: ten years as well out in the front of the house. 383 00:19:52,960 --> 00:19:56,040 Speaker 1: So you know, I've created an environment that the people 384 00:19:56,080 --> 00:19:59,160 Speaker 1: do well. They want to come to work every day, 385 00:19:59,200 --> 00:20:01,520 Speaker 1: but you know they they much perform me out talking 386 00:20:01,520 --> 00:20:08,280 Speaker 1: to the customers. I don't get the food dood the 387 00:20:08,400 --> 00:20:10,560 Speaker 1: tickets on the border of the enemy. I want to 388 00:20:10,880 --> 00:20:14,240 Speaker 1: off the lawn. Let's go. I love it. What grows 389 00:20:14,240 --> 00:20:17,760 Speaker 1: in the forest trees. Sure know what else grows in 390 00:20:17,800 --> 00:20:21,640 Speaker 1: the forest? Our imagination, our sense of wonder, and our 391 00:20:21,680 --> 00:20:24,960 Speaker 1: family bonds grow too, because when we disconnect from this 392 00:20:27,400 --> 00:20:32,040 Speaker 1: and connect with this, we reconnect with each other. The 393 00:20:32,119 --> 00:20:35,160 Speaker 1: forest is closer than you think. Find a forest near 394 00:20:35,200 --> 00:20:38,440 Speaker 1: you and start exploring. I discover the Forest dot Org, 395 00:20:38,760 --> 00:20:41,359 Speaker 1: brought to you by the United States Forest Service and 396 00:20:41,400 --> 00:20:45,200 Speaker 1: the AD Council. Look for your children's eyes to see 397 00:20:45,240 --> 00:20:48,840 Speaker 1: the true magic of a forest. It's a storybook world 398 00:20:48,880 --> 00:20:51,920 Speaker 1: for them. You look and see a tree. They see 399 00:20:51,920 --> 00:20:55,159 Speaker 1: the wrinkled face of a wizard with arms outstretched to 400 00:20:55,200 --> 00:20:58,879 Speaker 1: the sky. They see treasuring pebbles, they see a windy 401 00:20:58,920 --> 00:21:02,040 Speaker 1: path that could lead to adventure, and they see you. 402 00:21:02,600 --> 00:21:06,600 Speaker 1: They're fearless. Guide. Is this fascinating world? Find a forest 403 00:21:06,680 --> 00:21:09,840 Speaker 1: near you and start exploring. I Discover the Forest dot org, 404 00:21:10,040 --> 00:21:12,119 Speaker 1: brought to you by the United States Forest Service and 405 00:21:12,160 --> 00:21:16,960 Speaker 1: the AD Council. What grows in the forest trees? Sure 406 00:21:17,320 --> 00:21:20,040 Speaker 1: you know what else grows in the forest, Our imagination, 407 00:21:20,359 --> 00:21:23,639 Speaker 1: our sense of wonder, and our family bonds grow too, 408 00:21:23,840 --> 00:21:28,960 Speaker 1: because when we disconnect from this and connect with this, 409 00:21:30,280 --> 00:21:33,760 Speaker 1: we reconnect with each other. The forest is closer than 410 00:21:33,800 --> 00:21:37,200 Speaker 1: you think. Find a forest near you and start exploring. 411 00:21:37,320 --> 00:21:39,879 Speaker 1: I Discover the Forest dot org, brought to you by 412 00:21:39,880 --> 00:21:43,600 Speaker 1: the United States Forest Service and the AD Council. And 413 00:21:43,800 --> 00:21:46,399 Speaker 1: you know here the word family are here in the 414 00:21:46,400 --> 00:21:49,399 Speaker 1: word relationships. And and saw what happened because of New 415 00:21:49,480 --> 00:21:52,879 Speaker 1: York City became the epicenter of COVID nineteen. And she 416 00:21:53,080 --> 00:21:56,639 Speaker 1: know what she did? I love shut down and seeing 417 00:21:57,040 --> 00:22:00,639 Speaker 1: Broadway shut down? How did that impact your business? Because 418 00:22:00,640 --> 00:22:03,159 Speaker 1: this is family? And suddenly you couldn't do what you 419 00:22:03,280 --> 00:22:06,280 Speaker 1: do normal. Your energy had to change and shift out. 420 00:22:06,320 --> 00:22:08,879 Speaker 1: I'm sure that was probably the most dramatic part of 421 00:22:08,920 --> 00:22:11,480 Speaker 1: your life in the fourteen years that you own at 422 00:22:11,560 --> 00:22:15,280 Speaker 1: Labsabar and Soho. Talk to everybody about how do you 423 00:22:15,400 --> 00:22:18,680 Speaker 1: dealt with it emotionally? How did you woke up one day, 424 00:22:18,680 --> 00:22:21,520 Speaker 1: hey man, stop crying to your own you know, yeah, 425 00:22:21,720 --> 00:22:23,720 Speaker 1: this is this is this is a this is a 426 00:22:23,760 --> 00:22:26,840 Speaker 1: good story because I had I had the high and 427 00:22:26,960 --> 00:22:29,480 Speaker 1: the low during this period and and then you know, 428 00:22:29,560 --> 00:22:32,640 Speaker 1: kind of build it back up. And I never concerned 429 00:22:32,720 --> 00:22:35,440 Speaker 1: myself with take out as a cost center. I never 430 00:22:35,560 --> 00:22:38,879 Speaker 1: concerned myself with the delivery apps because the restaurant was 431 00:22:38,920 --> 00:22:42,200 Speaker 1: busy and I didn't think my food traveled well. I 432 00:22:42,359 --> 00:22:46,000 Speaker 1: literally went from having customers in my restaurant to getting 433 00:22:46,160 --> 00:22:49,840 Speaker 1: one order a day, and it was my friend delivering 434 00:22:49,880 --> 00:22:52,600 Speaker 1: food to his office and that was my only order 435 00:22:52,840 --> 00:22:55,480 Speaker 1: for the first week of COVID when we shut down, 436 00:22:55,520 --> 00:22:58,480 Speaker 1: and I said to myself, if I shut this restaurant down, 437 00:22:58,720 --> 00:23:01,080 Speaker 1: I'm shutting my life down. I'm shutting down what I do, 438 00:23:01,400 --> 00:23:04,000 Speaker 1: I'm shutting down who I am, and I'm shutting down 439 00:23:04,000 --> 00:23:06,359 Speaker 1: where I go every day. So I refused to close. 440 00:23:06,800 --> 00:23:08,840 Speaker 1: I refused to close. I said, I'm gonna figure this out. 441 00:23:09,320 --> 00:23:11,800 Speaker 1: And I doubled down my efforts. And you know, I 442 00:23:11,840 --> 00:23:14,640 Speaker 1: went back to showing up at work eight am and 443 00:23:14,720 --> 00:23:17,840 Speaker 1: staying until the door was locked. And I sat there 444 00:23:17,920 --> 00:23:21,439 Speaker 1: with my computer out and and I sat there with 445 00:23:21,520 --> 00:23:25,159 Speaker 1: a budget a budget calculator. And I went to my 446 00:23:25,240 --> 00:23:28,280 Speaker 1: guys and in the kitchen, because you know, truly, these 447 00:23:28,320 --> 00:23:30,840 Speaker 1: people are family, because they've been with me for so long. 448 00:23:30,880 --> 00:23:33,920 Speaker 1: These aren't transient employees. At worked for six months and leave. 449 00:23:34,640 --> 00:23:36,679 Speaker 1: Most of my weight staff didn't want to work, and 450 00:23:36,720 --> 00:23:39,080 Speaker 1: I honestly I didn't have a job for them. So 451 00:23:39,160 --> 00:23:41,439 Speaker 1: I kept a couple of them on and I said, listen, 452 00:23:41,720 --> 00:23:43,760 Speaker 1: this is what I can afford to give you for hours. 453 00:23:43,800 --> 00:23:46,440 Speaker 1: And I gave my front of the house manager a 454 00:23:46,480 --> 00:23:48,919 Speaker 1: few a certain amount of hours to work with. And 455 00:23:48,920 --> 00:23:50,520 Speaker 1: I went to my guy in the kitchen. I said, 456 00:23:50,800 --> 00:23:52,720 Speaker 1: you know, we went from my thinking the kitchen from 457 00:23:52,760 --> 00:23:55,719 Speaker 1: like four hundred hours a week too. I gave him 458 00:23:55,760 --> 00:23:58,240 Speaker 1: a hundred and forty hours. And I literally said to him, 459 00:23:58,560 --> 00:24:02,080 Speaker 1: I'm giving you a hundred and forty hours. You talk 460 00:24:02,160 --> 00:24:05,639 Speaker 1: to everybody, you guys, divvy up the hours however you want. 461 00:24:05,960 --> 00:24:08,280 Speaker 1: If you want three guys to work, the three guys 462 00:24:08,280 --> 00:24:10,760 Speaker 1: are gonna work the hours. If you want to split 463 00:24:10,800 --> 00:24:14,520 Speaker 1: it between everybody equally, everybody's gonna do it. I said, 464 00:24:14,520 --> 00:24:17,560 Speaker 1: but we're getting rid of the cleaning service. Anybody who works. 465 00:24:17,760 --> 00:24:21,679 Speaker 1: We're back to old school restaurant. Every night, everybody cleans, 466 00:24:21,800 --> 00:24:26,080 Speaker 1: every morning. Everybody cleans, everybody does every job. Everybody's a dishwasher, 467 00:24:26,119 --> 00:24:30,240 Speaker 1: everybody's a cook, everybody's a prep guy. Everybody's packaging food 468 00:24:30,240 --> 00:24:33,240 Speaker 1: to go until we figure this out. And and I said, 469 00:24:33,240 --> 00:24:36,560 Speaker 1: when when? When we figure out how the PPP stuff 470 00:24:36,640 --> 00:24:39,480 Speaker 1: is gonna work, and we'll make some changes at that point. 471 00:24:39,480 --> 00:24:42,040 Speaker 1: But this is what I have to focus on. I 472 00:24:42,080 --> 00:24:44,399 Speaker 1: have to focus on budgeting and figuring. I I'm gonna 473 00:24:44,400 --> 00:24:47,440 Speaker 1: stretch this money until we start to do business again. 474 00:24:48,040 --> 00:24:51,080 Speaker 1: And I went from I went from doing one order 475 00:24:51,119 --> 00:24:54,399 Speaker 1: a day and take out two over the course of 476 00:24:54,640 --> 00:24:58,200 Speaker 1: six weeks to doing over a hundred orders a day 477 00:24:58,240 --> 00:25:01,320 Speaker 1: and take out. And you know, it's just you know what, 478 00:25:01,480 --> 00:25:05,000 Speaker 1: where And it's really true, where you focus your attention 479 00:25:05,320 --> 00:25:08,400 Speaker 1: is where you build. And as soon as we went 480 00:25:08,440 --> 00:25:11,800 Speaker 1: back to opening, and my attention went away from the 481 00:25:11,840 --> 00:25:15,320 Speaker 1: takeout and delivery to take out and delivery dropped off 482 00:25:15,640 --> 00:25:18,560 Speaker 1: and we started getting customers back in the restaurant. Uh. 483 00:25:18,760 --> 00:25:20,520 Speaker 1: But but it was it was really interesting. I mean 484 00:25:20,560 --> 00:25:23,359 Speaker 1: I was driving deliveries to New Jersey. I was dropping 485 00:25:23,400 --> 00:25:27,679 Speaker 1: deliveries to Westchester to Brooklyn myself because I would say, like, 486 00:25:27,720 --> 00:25:29,120 Speaker 1: you know what, if I had somebody that was willing 487 00:25:29,160 --> 00:25:31,080 Speaker 1: to do a big order, I was gonna take it 488 00:25:31,119 --> 00:25:33,800 Speaker 1: to them, because you know what, there's nothing more humbling 489 00:25:33,800 --> 00:25:36,199 Speaker 1: than going, I have a full restaurant to have I 490 00:25:36,240 --> 00:25:39,360 Speaker 1: have one order, right the one? What am I gonna do? 491 00:25:39,640 --> 00:25:43,080 Speaker 1: And I kept the key people on site. But it 492 00:25:43,119 --> 00:25:46,560 Speaker 1: was interesting because I literally went back to working seven 493 00:25:46,640 --> 00:25:49,840 Speaker 1: days a week. And and you know when when you 494 00:25:49,880 --> 00:25:51,959 Speaker 1: start working seven days a week and I have family 495 00:25:52,000 --> 00:25:54,360 Speaker 1: at home and I have small kids, and Daddy, where 496 00:25:54,359 --> 00:25:55,920 Speaker 1: are you going? Daddy where? You know? They were used 497 00:25:55,960 --> 00:25:57,880 Speaker 1: to me being home in the morning. I was hold 498 00:25:57,920 --> 00:26:00,800 Speaker 1: every morning with them, dropped them off at school, and 499 00:26:00,840 --> 00:26:05,480 Speaker 1: I went to work and I wasn't home anymore. I 500 00:26:05,600 --> 00:26:08,400 Speaker 1: was leaving at seven am and I was getting home 501 00:26:08,440 --> 00:26:11,840 Speaker 1: at ten o'clock. And you know, it was FaceTime phone calls. 502 00:26:12,040 --> 00:26:14,600 Speaker 1: But I got to the point I worked seven days 503 00:26:14,640 --> 00:26:17,760 Speaker 1: a week. It was fifty nine straight days, and I 504 00:26:17,840 --> 00:26:22,120 Speaker 1: literally snapped like a twig. The delivery guys are outside, 505 00:26:22,400 --> 00:26:24,440 Speaker 1: you know, they started. You know, the rules were ever 506 00:26:24,600 --> 00:26:27,679 Speaker 1: changing for us. You could sell the liqu or, you couldn't. 507 00:26:27,720 --> 00:26:30,840 Speaker 1: You could let people inside, you couldn't let the delivery 508 00:26:30,840 --> 00:26:34,720 Speaker 1: guys inside. This one mask, no mask, the whole thing. Now, 509 00:26:34,760 --> 00:26:37,520 Speaker 1: I got six tablets in here. I've never done this before, 510 00:26:37,880 --> 00:26:40,840 Speaker 1: but things are beeping. The delivery guys are trying to 511 00:26:40,840 --> 00:26:43,800 Speaker 1: pick up from five restaurants at the same time so 512 00:26:43,880 --> 00:26:47,280 Speaker 1: they could make more money, and they yelling in the restaurant, 513 00:26:47,680 --> 00:26:51,240 Speaker 1: where's my order, Where's this, where's that? And And I'm 514 00:26:51,320 --> 00:26:53,439 Speaker 1: trying to be there by myself during the day, have 515 00:26:53,480 --> 00:26:55,960 Speaker 1: an assistant at night to help me in the front. 516 00:26:56,000 --> 00:26:58,600 Speaker 1: And I'm sitting in the computer, I'm trying to punch orders, 517 00:26:58,600 --> 00:27:00,679 Speaker 1: and I'm trying to coordinate something in the back. And 518 00:27:00,720 --> 00:27:04,280 Speaker 1: I literally, literally no joke, I lost it. I literally 519 00:27:04,320 --> 00:27:08,040 Speaker 1: lost it. I went from being like this massive mindset guru, 520 00:27:08,160 --> 00:27:11,000 Speaker 1: like yeah, we're all working together, everything is great, We're 521 00:27:11,000 --> 00:27:15,640 Speaker 1: gonna figure it out. To shut the f of when 522 00:27:15,640 --> 00:27:19,720 Speaker 1: I get it. If you don't like it, leave and 523 00:27:20,240 --> 00:27:23,480 Speaker 1: and and then I literally was screaming. I afterwards, I 524 00:27:23,560 --> 00:27:26,320 Speaker 1: apologized to everybody. I walked in the kitchen. It was 525 00:27:26,359 --> 00:27:29,360 Speaker 1: a Saturday, it was a Saturday, it was a Saturday afternoon. 526 00:27:29,760 --> 00:27:31,840 Speaker 1: I walke in the case. I apologized to my whole staff, 527 00:27:31,880 --> 00:27:35,760 Speaker 1: and I said, guys, we're all off on Monday. The 528 00:27:35,800 --> 00:27:40,040 Speaker 1: restaurants closed. I need a day. And literally, from that 529 00:27:40,119 --> 00:27:44,240 Speaker 1: point I said to myself, I'm I'm I'm I'm gonna 530 00:27:44,240 --> 00:27:46,480 Speaker 1: lose it because I can't afford to put people on. 531 00:27:46,920 --> 00:27:48,920 Speaker 1: But mentally, I can't afford to be here. My kids 532 00:27:48,960 --> 00:27:51,240 Speaker 1: are at home crying when I leave the house. I'm 533 00:27:51,560 --> 00:27:54,440 Speaker 1: frustrated that, you know, these guys outside in the street 534 00:27:54,440 --> 00:27:57,560 Speaker 1: are trying to work, but you know it's you know, 535 00:27:57,600 --> 00:27:59,359 Speaker 1: we're all trying to figure it out. And we're not 536 00:27:59,440 --> 00:28:02,320 Speaker 1: a take out restaurant, and and and my guys in 537 00:28:02,359 --> 00:28:04,760 Speaker 1: the kitchen aren't used to doing take out either. They're 538 00:28:04,800 --> 00:28:08,080 Speaker 1: used to plaiting meals, serving customers, and now we're just 539 00:28:08,240 --> 00:28:11,359 Speaker 1: throwing it all together. And and I literally was like, 540 00:28:11,400 --> 00:28:13,000 Speaker 1: you know what, We're closed on Mondays for the next 541 00:28:13,000 --> 00:28:15,320 Speaker 1: three weeks. I have to have a day off. Everybody's off, 542 00:28:15,800 --> 00:28:18,080 Speaker 1: and that and and uh, and it was. It was 543 00:28:18,119 --> 00:28:21,080 Speaker 1: a learning lesson because even if you're gonna go all in, 544 00:28:21,440 --> 00:28:23,880 Speaker 1: you still have to have time for that mental reset. 545 00:28:24,240 --> 00:28:28,880 Speaker 1: If you're not giving yourself the time to recuperate from 546 00:28:28,880 --> 00:28:32,880 Speaker 1: your efforts each and every day, you're you're doing yourself 547 00:28:32,880 --> 00:28:35,600 Speaker 1: a disservice because you're not at your best. And I 548 00:28:35,640 --> 00:28:38,800 Speaker 1: wasn't at my best anymore, and and and and it 549 00:28:38,880 --> 00:28:41,640 Speaker 1: wasn't because I wasn't spending enough time at home. It 550 00:28:41,680 --> 00:28:44,360 Speaker 1: wasn't because I wasn't spending enough time at work. It 551 00:28:44,400 --> 00:28:47,680 Speaker 1: was was I wasn't giving myself enough time to rest 552 00:28:47,760 --> 00:28:52,120 Speaker 1: and reset my brain for each every day. Absolutely, you know, 553 00:28:52,160 --> 00:28:53,840 Speaker 1: I got a few men just left here, but I 554 00:28:54,160 --> 00:28:56,280 Speaker 1: want to go to a couple of year. Faby, I'm 555 00:28:56,280 --> 00:28:57,840 Speaker 1: a food You have been saying that from the jump, 556 00:28:57,880 --> 00:29:00,600 Speaker 1: and you know, and I went to your should media 557 00:29:00,760 --> 00:29:04,360 Speaker 1: timeline and we got nervous because I could. I got 558 00:29:04,440 --> 00:29:07,880 Speaker 1: nervous looking good. That's how I have a I love 559 00:29:07,960 --> 00:29:10,680 Speaker 1: see good food. Men, go wow, man, that's really tasty. 560 00:29:11,480 --> 00:29:14,760 Speaker 1: I mentioned earlier about the lobsters and the lachos and 561 00:29:14,800 --> 00:29:17,760 Speaker 1: the cheese and the pika, the gaio and the cilantro. 562 00:29:17,960 --> 00:29:20,720 Speaker 1: Tell me two of your favorite menu items that when 563 00:29:20,760 --> 00:29:24,080 Speaker 1: someone goes to the It's Lobster Bar, that it really, 564 00:29:24,120 --> 00:29:27,480 Speaker 1: it really is is a winner. So so listen first 565 00:29:27,520 --> 00:29:30,040 Speaker 1: and foremost, if nobody's ever been to the Lobster Bar, 566 00:29:30,200 --> 00:29:32,440 Speaker 1: I would literally say to them, if you've never been here, 567 00:29:33,080 --> 00:29:35,160 Speaker 1: you should Somebody at the table should get a lobster role, 568 00:29:35,200 --> 00:29:37,720 Speaker 1: even if you're gonna split it, because that's truly what's 569 00:29:37,720 --> 00:29:41,160 Speaker 1: made the restaurant popular with the lobster role. However, to me, 570 00:29:42,200 --> 00:29:44,360 Speaker 1: the best dish on the menu is the lobster avioli. 571 00:29:44,720 --> 00:29:48,400 Speaker 1: It's all lobster inside. We make a lobster pasta, fresh 572 00:29:48,400 --> 00:29:52,640 Speaker 1: made pasta with lobster paste in it, the cream sauce 573 00:29:52,720 --> 00:29:55,760 Speaker 1: has a lobster reduction in it, and it just bursting 574 00:29:55,800 --> 00:29:59,280 Speaker 1: with lobster flavor. That that's always something I tell people. 575 00:29:59,280 --> 00:30:00,840 Speaker 1: Listen if you if you're looking to eat. It's a 576 00:30:00,840 --> 00:30:05,040 Speaker 1: heavy dish, but that's my favorite dish on the menu. However, 577 00:30:05,200 --> 00:30:08,080 Speaker 1: the lobster nachos, since I put them on and they've 578 00:30:08,080 --> 00:30:09,920 Speaker 1: been on the menu for just over a year now, 579 00:30:10,320 --> 00:30:12,720 Speaker 1: that was kind of creation out of COVID. You know, 580 00:30:12,760 --> 00:30:15,400 Speaker 1: you can't sit still, You've got you've got to create 581 00:30:15,440 --> 00:30:19,800 Speaker 1: stuff that travels. So nachos everything packed separate that that's 582 00:30:20,040 --> 00:30:24,520 Speaker 1: selling like crazy hat at the restaurant. And we're fraying 583 00:30:24,560 --> 00:30:27,440 Speaker 1: the chips in the restaurant, they're hot. We're making a 584 00:30:27,520 --> 00:30:30,239 Speaker 1: cheese sauce that has a ton of lobster stock in it, 585 00:30:30,560 --> 00:30:32,440 Speaker 1: so this you're getting a lot, a lot of flavor. 586 00:30:32,480 --> 00:30:35,600 Speaker 1: I use that same sauce in the lobster mac and cheese. 587 00:30:36,240 --> 00:30:38,880 Speaker 1: And then you know fresh piogo to gaio every day 588 00:30:39,320 --> 00:30:41,480 Speaker 1: shop lops or pickle the Hall of Painter's. It's a 589 00:30:41,480 --> 00:30:46,560 Speaker 1: traditional it is a tradicial nazo dish, but with chop 590 00:30:46,640 --> 00:30:49,800 Speaker 1: lobster in it and and and lobster reduction. So to 591 00:30:49,840 --> 00:30:52,120 Speaker 1: me that that's like that's a go to dish now. 592 00:30:52,760 --> 00:30:55,720 Speaker 1: And you know, we moved through so many fresh oysters 593 00:30:55,720 --> 00:30:58,680 Speaker 1: in the restaurant. It's it's it's something you don't want 594 00:30:58,680 --> 00:31:01,520 Speaker 1: to pass up eating oysters and restaurant because we turned 595 00:31:01,520 --> 00:31:04,520 Speaker 1: through oysters like crazy. Well, my man, you got me 596 00:31:04,600 --> 00:31:06,800 Speaker 1: with pickle. Tell listen to when people talk. When he 597 00:31:06,840 --> 00:31:10,280 Speaker 1: said pickles hallapenio, I went, that's my man right there, 598 00:31:10,400 --> 00:31:13,840 Speaker 1: because I hate it when people put fresh hall opinions. 599 00:31:14,080 --> 00:31:16,400 Speaker 1: Oh not so. I don't understand where this is coming from. 600 00:31:16,480 --> 00:31:18,800 Speaker 1: But my man, it was great talking to you, and 601 00:31:18,840 --> 00:31:22,800 Speaker 1: I really appreciate you coming on money fantastic. So, if 602 00:31:22,800 --> 00:31:25,160 Speaker 1: you're not there and you hear somebody says Stephen A. 603 00:31:25,280 --> 00:31:28,800 Speaker 1: Smith came into your restaurant, know your boy Rashaan McDonald, 604 00:31:28,800 --> 00:31:31,720 Speaker 1: because I'm not gonna be recognizable. He's gonna be recognizable, 605 00:31:31,880 --> 00:31:34,520 Speaker 1: your boy, Rashan McDonald brought him in there. Okay, well 606 00:31:34,560 --> 00:31:37,240 Speaker 1: I'm gonna recognize you, Rushan, and that's awesome. I really 607 00:31:37,240 --> 00:31:39,920 Speaker 1: appreciate this. This was fantastic a lot of fun and 608 00:31:39,960 --> 00:31:41,640 Speaker 1: I love the energy. I love the bar. If you 609 00:31:41,680 --> 00:31:43,560 Speaker 1: gotta go, and hey, man, your beast man, and I 610 00:31:43,680 --> 00:31:46,280 Speaker 1: say that a strong compliment. Man, and you teach stay 611 00:31:46,320 --> 00:31:48,640 Speaker 1: successful and you will see me this year in your restaurant. 612 00:31:48,680 --> 00:31:51,240 Speaker 1: I promise you that, and thank you much. If you 613 00:31:51,400 --> 00:31:53,440 Speaker 1: hear anyway interviews. To see them and interviews on Money 614 00:31:53,440 --> 00:31:56,280 Speaker 1: Making Conversations, please go to Money Making Conversation dot com. 615 00:31:56,480 --> 00:32:00,600 Speaker 1: I'm ra Sean McDonald. I am your host. 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