Speaker 1: Calgary Audio. What's up, guys, Welcome to another episode of podcast.
Speaker 1: I'm your host, Michael Blackson. I'm never alone. I'm always
Speaker 1: around with my Chinese best friend. Hey, thanks for listening
Speaker 1: to Mother Soccer Podcast. Man, let's bring our first guest
Speaker 1: to the show. Food. He's in the righty, very good
Speaker 1: friend of mine. I met him actually with another good
Speaker 1: friend named David Steinberg, and we all actually was with
Speaker 1: Joe Biden. Wait before you got elected with Joe Biden.
Speaker 1: And this guy's in the food business. Um, you can
Speaker 1: probably tell you about looking at his size. What's his name,
Speaker 1: Michael ble Mark Butcher, give him big hand, ladies and gentlemen. Yes,
Speaker 1: Mark Mark Butcher, welcome to your last name. That's right.
Speaker 1: Like a black pigs, it's a silent team. Michaels, there's
Speaker 1: no tea, there's no you. Kurt, I went to listen, man,
Speaker 1: I went to Flood Public School. That's who I blame this.
Speaker 1: You know, so you got rid of now I want
Speaker 1: me get rid of burglars and more money. You went
Speaker 1: from burglar to what's steak? Steak? So is it because
Speaker 1: more money and steak? Um? No, it was because someone
Speaker 1: called me said I want to buy your company. Otherwise
Speaker 1: what otherwise what I had it, I still would have
Speaker 1: you get your off. You're going to refuse? Yeah, and
Speaker 1: and and partners that I needed to get rid of. Okay, dope,
Speaker 1: But let me cut to the chase. Let me get
Speaker 1: to the point. Have you ever called any of your
Speaker 1: employees sticking to dicking somebody's food because they piss them off?
Speaker 1: Just yours? No? No, no, no, not at my restaurants.
Speaker 1: But I've seen the videos for Oh yeah, I know
Speaker 1: there's videos of you know, dudes and stuff and mashed
Speaker 1: potatoes and restaurants. We don't serve mashed potatoes, but there's
Speaker 1: they're out there. Don't don't eat restaurant, and don't ever
Speaker 1: send your food back to the kitchen. Seriously. Well, I
Speaker 1: mean in my place, Mike always does that all the time.
Speaker 1: If I send it back, I don't even want it anymore. Seriously,
Speaker 1: I try not to. I used to date this one girl.
Speaker 1: She's gets treat the wait just like ship her ship back.
Speaker 1: I'm like, all right, they're gonna beat the dig for
Speaker 1: a breast milking your ship. You're gonna get pregnant if
Speaker 1: to eat this fucking food. What's up? Mother Suckers. This
Speaker 1: your African King up coming, Michael Blackson. I'm here to
Speaker 1: ask you a question. Oh you subscribe to my podcast,
Speaker 1: The mother Stuck A Podcast with Me Michael Blackson. If not,
Speaker 1: you are missing out on the crazy interviews. They're exclusive
Speaker 1: behind the scenes content of my life and tons of
Speaker 1: celebrity guests. So listen up, mother sucker. Stop what you're
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Speaker 1: Podcast with Me Michael Blacks. I heart Radio, Apple, Apple
Speaker 1: Podcast or wherever you get your podcast subs grab. It's free,
Speaker 1: so go do it right now and don't forget to
Speaker 1: catch a new episode every Tuesday. Let's talk about the
Speaker 1: pandemic in restaurants? How is that affecting you? Guys? It
Speaker 1: was hard. I mean, there's never any way you could
Speaker 1: see this coming. Even though the warnings were there, we
Speaker 1: had no idea of how deep and how drastic it
Speaker 1: was going to get. You know, back back in the
Speaker 1: beginning of March, I was actually with you. We had
Speaker 1: dinner out here in February and February right before all
Speaker 1: hell broke loose, right and um on March three, I
Speaker 1: remember the date, and I'll tell you why. They said
Speaker 1: if you're over the age of seventy five, to stay
Speaker 1: inside and keep yourself away from the general public until
Speaker 1: the thing blows over. It was a four phase one,
Speaker 1: Phase two, our phase three, and we went out and said,
Speaker 1: if anyone knows anyone that's staying home alone, we'll deliver
Speaker 1: them a free steak dinner. And we did that thirty
Speaker 1: thousand meals later, just to make sure they got food
Speaker 1: because they're Their access to food got caught off because hey,
Speaker 1: if you're eight, you're not good on a smartphone, you're
Speaker 1: not good on the internet. You're not ordering a delivery
Speaker 1: service to bring you food, and you're definitely not ordering
Speaker 1: groceries to be delivered to you. You You just don't know
Speaker 1: how to do it. Um. So it changed my world.
Speaker 1: Instead of having a restaurant where people came to me
Speaker 1: to dine, I was bringing bringing free food to them. Well,
Speaker 1: what a nice guy, right, And then we had um
Speaker 1: and then we had people ordering for delivery. Well, we're
Speaker 1: a steak place. So now I got to figure out
Speaker 1: how to change my whole food packaging because when you
Speaker 1: leave a restaurant, by the way, you know, Asian restaurants
Speaker 1: had had this perfected for the last fifty years if
Speaker 1: packaged right, but we didn't have that packaging, so we
Speaker 1: had to figure out how to pack it. So it
Speaker 1: got to your house and it was hot and you
Speaker 1: could eat it, and it was reasonable and it was
Speaker 1: good because to go packaging at restaurants were doggy bags
Speaker 1: until this happened. Really you wanted to get food take home.
Speaker 1: It was the same food he took left over someone with.
Speaker 1: So we had to change all that ship make it
Speaker 1: a little look pretty and everything. Yeah, and we had
Speaker 1: to do it fast or you were dead because people
Speaker 1: were giving you one opportunity and then if you didn't
Speaker 1: come through, you're out of business. And I know just
Speaker 1: a ship ton of restaurants that have just completely burned out. Yeah,
Speaker 1: it just horrible. That changed. So so now we got
Speaker 1: food being delivered all the time instead of customers coming in.
Speaker 1: I sit in the middle of my restaurant on a
Speaker 1: Tuesday night and it's empty. There's no one eating in
Speaker 1: it because they're not allowed to. All the foods going
Speaker 1: out the door. What am I gonna dot my employees?
Speaker 1: What I'm gonna at my staff? So we made the
Speaker 1: decision early on me and my business partners to keep everybody.
Speaker 1: We kept everybody on payroll. That was very nice and
Speaker 1: very nice of you. You're feeding everybody, give everybody their jobs.
Speaker 1: The smartest thing we did we formed a nonprofit that
Speaker 1: we were We then raised money at a nonprofit level
Speaker 1: to provide those free meals, so that allowed money to
Speaker 1: come in that was tax deductible. So we kept our
Speaker 1: restaurants moving, kept people fed. And now that we're kind
Speaker 1: of coming out of it, the nonprofits kind of got
Speaker 1: a life of its own. So now you guys are back.
Speaker 1: You guys are right. Now you're currently back open occupancy.
Speaker 1: This sucks. Are you still and you still send your
Speaker 1: food as well? Yeah, And we talked to me at tense,
Speaker 1: so like when we went out dinner last night and
Speaker 1: I'm in awe of how l A has handled outside dining.
Speaker 1: It's gorgeous. You know, back home away we got these
Speaker 1: big tents with sides and big diesel heaters and and
Speaker 1: ship because it's snowing and it's twenty degrees and it's cold.
Speaker 1: But you know, six more weeks, we'll get through it.
Speaker 1: But you know, we got I got vaccinated. Restaurant workers
Speaker 1: were one B and DC, so we're damn we fucking
Speaker 1: we have fucking podcast. Hold who probably last on the
Speaker 1: fucking listen gavastimation. Don't you come work on my restaurant
Speaker 1: for one night that we make worker? Are you guys
Speaker 1: hivings are? Yeah? You know I'm hiring right now? Give
Speaker 1: me skills? Yeah, I do? What could be front this?
Speaker 1: Welcome to what's your restaurant names? Let me let me
Speaker 1: hear you say, thanks for calling medium rare. Thanks for
Speaker 1: calling medium rare? How many help you hired? What are
Speaker 1: you gonna do that? I would be the nice security,
Speaker 1: nice security, thank you, because night security. I could not
Speaker 1: beat it and it still think I'm so so. How
Speaker 1: would you handle a unruly guessed? What unruly guessed a
Speaker 1: little too much of drinking the restaurant? How would you
Speaker 1: handle that? How much you pay me? A fucking our, motherfucker?
Speaker 1: I'm not risking my life for fucking ten dollars an hour?
Speaker 1: Thirty dollars an hour? I'm probably you know I'm ready
Speaker 1: to fight. Motherfucker's Did you know the less mona which
Speaker 1: is does it come with pepper spray? I would pay
Speaker 1: you fifty you know what, I'd pay you a thousand
Speaker 1: dollars for an hour to see you get in a
Speaker 1: fight with someone. If I can video it, we could
Speaker 1: sell that on YouTube for a lot because not cool.
Speaker 1: Then I get the money back. Just one I'm working?
Speaker 1: How many I'm work ten hours that day? Ten thousand dollars?
Speaker 1: All right, then I need ten fights? Well I gotta
Speaker 1: fight ten? Mother? Can id fight one? Fat motherfucker? Yeah? Sure?
Speaker 1: What my blacks, angels, can you commit for one second?
Speaker 1: I wanted a lot of fights. I want to know, like,
Speaker 1: come on, both of you, come up here. I want
Speaker 1: to haven't seen ladies? I want can you? I mean,
Speaker 1: what do you think they need to eat? Less off
Speaker 1: or more of? I hope your wife not You don't
Speaker 1: look at the blessing? Angels asked, don't worry his wife
Speaker 1: not going to be looking at this. It's gonna be
Speaker 1: in Philadelphia TV in the southeast side southwest that watch.
Speaker 1: Not many people don't want me divorce after like, what
Speaker 1: do you suggests? Exactly? Sound like a dick is what
Speaker 1: she's trying to eat? Sausage eight playing bananas, carrots? You
Speaker 1: have any questions for the for the Yeah, he's well,
Speaker 1: he's not a master chef. He just you don't cook anymore.
Speaker 1: He just brought the restaurants. Now. He took the easy
Speaker 1: way out. Okay, he just take trips and go taste
Speaker 1: the food and just lay people off. Cook for you.
Speaker 1: I'll cook for you. Can you cook okay? Can you
Speaker 1: cook food food? No? Exactly, motherfucker. You can for me.
Speaker 1: So you cook for me, bitch, I'll cook for you.
Speaker 1: You better eat my ship too, motherfucker. Get some cow
Speaker 1: tongue fish eyes. I wanted. I got a new show
Speaker 1: for you. We're gonna call a hell No Kitchen. That's
Speaker 1: a good hell No kitchen and you're cooking hell No
Speaker 1: hell No kitchen. But Michael Block, Yeah, Well, thank you
Speaker 1: all for joining us. Been your host, my co host, Mike,
Speaker 1: thanks Mark, thanks for joining us. Nadya, Kiki, appreciate everything.
Speaker 1: Silent books trying to make it sound freak Bucker Buker,
Speaker 1: I went to Buker of Beauche. Michael Blinkson. Thank you,
Speaker 1: Thank you very much, Michael, thank you. I see how
Speaker 1: Motherfucker's next week when the guys we have the mother
Speaker 1: Stucker Podcast with me Michael Blackson. It's a calvary audio
Speaker 1: production brought to you by all Her Radio and the
Speaker 1: Black Effect podcast Network produced by Brendan Morgan of Calvary
Speaker 1: Audio and A King for the Black Effect. Associate producer
Speaker 1: is Jeff Apple. Executive produced by Michael Blackson, Keegan Rosenberger,
Speaker 1: and Dana Brunetti.