1 00:00:00,440 --> 00:00:07,520 Speaker 1: I feel like consistency, giving great service. Those things allowed 2 00:00:07,600 --> 00:00:10,360 Speaker 1: us to be able to go to the next level 3 00:00:10,600 --> 00:00:13,399 Speaker 1: because that's what people want. Like, people know that they 4 00:00:13,400 --> 00:00:17,360 Speaker 1: have choices. And you're in Atlanta, there's a restaurant almost 5 00:00:17,360 --> 00:00:20,160 Speaker 1: on every other corner, and people open the restaurants every 6 00:00:20,200 --> 00:00:22,560 Speaker 1: day because they feel like it's so easy until they 7 00:00:22,600 --> 00:00:25,400 Speaker 1: get in there and realize that it's not as easy 8 00:00:25,480 --> 00:00:29,640 Speaker 1: as it looks. But you have to be consistent for sure. 9 00:00:30,080 --> 00:00:34,040 Speaker 1: And I think that's what allows us to continue to 10 00:00:34,080 --> 00:00:38,680 Speaker 1: open up more restaurants in the community because people realize 11 00:00:38,720 --> 00:00:41,080 Speaker 1: we can go anywhere, and if you're not giving us 12 00:00:41,440 --> 00:00:45,960 Speaker 1: consistency or quality product, then we're going to the next restaurant. 13 00:00:46,880 --> 00:00:50,280 Speaker 1: So it's just that easy. 14 00:00:51,520 --> 00:00:53,760 Speaker 2: Hey, everybody, welcome to another episode of butter Nomics. I'm 15 00:00:53,800 --> 00:00:56,360 Speaker 2: your host, Brandon Butler, founder CEO of Butter atl and 16 00:00:56,440 --> 00:00:59,640 Speaker 2: today we got a special guest in the building for 17 00:00:59,720 --> 00:01:03,640 Speaker 2: lots different reason, missus Goshey Hawkins, go set. How you 18 00:01:03,640 --> 00:01:04,120 Speaker 2: doing today? 19 00:01:04,200 --> 00:01:06,280 Speaker 1: I'm doing fantastic, Brandon. How are you? 20 00:01:06,560 --> 00:01:07,560 Speaker 3: I was any better? I'd be you. 21 00:01:08,959 --> 00:01:11,760 Speaker 1: I don't know about that. I don't know if you 22 00:01:11,760 --> 00:01:13,600 Speaker 1: want to have all those hats to it. 23 00:01:14,000 --> 00:01:16,160 Speaker 3: How you feel all these hats. What hat you talking about? 24 00:01:16,240 --> 00:01:16,520 Speaker 1: A lot? 25 00:01:17,160 --> 00:01:19,480 Speaker 3: I know, cause you've got lots of restaurants, you got lots. 26 00:01:19,319 --> 00:01:23,000 Speaker 1: Of stuff going on, lots of things. 27 00:01:23,000 --> 00:01:24,960 Speaker 2: Lots of things. So let's talk about some of these 28 00:01:25,040 --> 00:01:27,160 Speaker 2: lots of things. You know, you've been you've been running 29 00:01:27,160 --> 00:01:30,720 Speaker 2: these businesses, these restaurants, you've been growing. How's everything looked going? 30 00:01:31,080 --> 00:01:35,600 Speaker 1: Everything's going fantastic. Like I couldn't imagine, you know, probably 31 00:01:35,640 --> 00:01:37,760 Speaker 1: fifteen years ago that I would be in this position. 32 00:01:37,880 --> 00:01:40,320 Speaker 1: But I'm happy to be in this position for sure. 33 00:01:40,920 --> 00:01:42,880 Speaker 2: And let's talk about So how did you get started? 34 00:01:42,959 --> 00:01:44,640 Speaker 2: Like what was your first like, how did you actually 35 00:01:44,640 --> 00:01:46,880 Speaker 2: get into the restaurant business? What inspired you to get started? 36 00:01:47,200 --> 00:01:50,680 Speaker 1: Well, I what people don't know about me is that 37 00:01:50,760 --> 00:01:53,280 Speaker 1: I've always cooked that home. So a lot of my 38 00:01:53,360 --> 00:01:55,840 Speaker 1: friends they would come over and I would cook, and 39 00:01:55,960 --> 00:01:58,240 Speaker 1: you know, my friends, they would say, you show open 40 00:01:58,280 --> 00:02:01,520 Speaker 1: a restaurant. And I never thought my food was that good. 41 00:02:02,240 --> 00:02:05,640 Speaker 1: But two thousand and seven, I was going to open 42 00:02:05,640 --> 00:02:08,320 Speaker 1: a restaurant back in Orlando when I lived there, and 43 00:02:08,360 --> 00:02:10,600 Speaker 1: then the market crashed in two thousand and eight, and 44 00:02:10,680 --> 00:02:12,639 Speaker 1: so I felt like, Okay, well it's not a good 45 00:02:12,680 --> 00:02:17,000 Speaker 1: time to open a restaurant, that maybe I should wait. 46 00:02:17,720 --> 00:02:22,160 Speaker 1: So I moved to Atlanta twenty ten, and then twenty 47 00:02:22,240 --> 00:02:25,200 Speaker 1: ten I went back to doing hair because that's what 48 00:02:25,240 --> 00:02:28,680 Speaker 1: I knew I can't my background is cosmetology, and so 49 00:02:28,720 --> 00:02:33,520 Speaker 1: I did that for thirty years, and twenty fourteen I 50 00:02:33,600 --> 00:02:37,760 Speaker 1: moved on the southwest side of town off Cascade, and 51 00:02:37,840 --> 00:02:42,560 Speaker 1: when I moved over there, I was very shocked at 52 00:02:42,600 --> 00:02:47,120 Speaker 1: the community that it did not have anything over there 53 00:02:47,240 --> 00:02:49,680 Speaker 1: to offer. You know, if I wanted great food, I 54 00:02:49,720 --> 00:02:53,120 Speaker 1: had to drive thirty minutes away. I moved from Atlantic Station, 55 00:02:53,240 --> 00:02:56,600 Speaker 1: where there were so many options, and if I wanted 56 00:02:56,760 --> 00:02:59,080 Speaker 1: great food, I would just walk out my door and 57 00:02:59,320 --> 00:03:02,200 Speaker 1: there's you know, options. So when I moved on that 58 00:03:02,240 --> 00:03:05,160 Speaker 1: side of town, I was like, wow, this is a shop. 59 00:03:05,320 --> 00:03:07,720 Speaker 1: You know. I felt like the community was at a disadvantage, 60 00:03:08,040 --> 00:03:09,640 Speaker 1: and I felt it would be the perfect time to 61 00:03:09,680 --> 00:03:12,600 Speaker 1: open a restaurant at that time. And I found a 62 00:03:12,639 --> 00:03:15,120 Speaker 1: space and the rest was history. 63 00:03:15,320 --> 00:03:17,280 Speaker 3: And so that's how Gochet's Breakfast Bar was born. 64 00:03:17,440 --> 00:03:17,720 Speaker 1: Yeah. 65 00:03:17,760 --> 00:03:21,639 Speaker 2: Absolutely, Now I love breakfast. This is my favorite meal 66 00:03:21,639 --> 00:03:24,360 Speaker 2: of the day, me too. What inspired you to start this, 67 00:03:24,480 --> 00:03:26,560 Speaker 2: like all day breakfast based restaurant? 68 00:03:27,200 --> 00:03:30,359 Speaker 1: I felt like, you know, people can eat breakfast anytime 69 00:03:30,400 --> 00:03:33,120 Speaker 1: of the day. We've been so caught up in the 70 00:03:33,160 --> 00:03:37,880 Speaker 1: world with breakfast that it's only for breakfast. And I 71 00:03:37,920 --> 00:03:41,680 Speaker 1: feel like you compare you know, breakfast items with anything 72 00:03:41,760 --> 00:03:45,160 Speaker 1: to make it anytime of the day, you know, And 73 00:03:45,280 --> 00:03:45,960 Speaker 1: that's what I did. 74 00:03:46,400 --> 00:03:48,320 Speaker 2: Okay, So we got talking and I also added a bar. 75 00:03:48,920 --> 00:03:51,480 Speaker 2: Well that helps out because let me tell you something. 76 00:03:51,520 --> 00:03:53,960 Speaker 2: You know, what I like with my grits is like, 77 00:03:54,000 --> 00:03:55,600 Speaker 2: you know, maybe a little shot or something like that, 78 00:03:55,720 --> 00:03:59,120 Speaker 2: or you know, little little Bailey's in my coffee sometimes. 79 00:03:58,640 --> 00:04:01,280 Speaker 1: You know what I mean, kickers for sure. 80 00:04:01,480 --> 00:04:03,280 Speaker 2: But you know, now we got to ask the million 81 00:04:03,320 --> 00:04:06,400 Speaker 2: dollar question, what's that sugar on grits? 82 00:04:06,960 --> 00:04:07,160 Speaker 3: You know? 83 00:04:07,240 --> 00:04:09,880 Speaker 2: That's like, look, look, look, you want to get people 84 00:04:09,920 --> 00:04:12,080 Speaker 2: pissed off in Atlanta. You don't talk about who did 85 00:04:12,080 --> 00:04:15,400 Speaker 2: you vote for? You Democratic Republican? You ask them do 86 00:04:15,440 --> 00:04:16,479 Speaker 2: you put sugar on your grits? 87 00:04:16,520 --> 00:04:16,680 Speaker 3: Now? 88 00:04:16,720 --> 00:04:20,440 Speaker 2: I will say I am a huge advocate for putting 89 00:04:20,440 --> 00:04:22,480 Speaker 2: sugar on grits. I think it is the right way 90 00:04:22,480 --> 00:04:25,800 Speaker 2: to eat them. But I got to understand, like, how 91 00:04:25,800 --> 00:04:28,039 Speaker 2: did you how did how did you you know, even 92 00:04:28,240 --> 00:04:29,880 Speaker 2: come about that? Like is that something that you just 93 00:04:29,920 --> 00:04:31,839 Speaker 2: culturally have always done. Did you grow up like that 94 00:04:32,080 --> 00:04:33,919 Speaker 2: or how did you kind of understand it? That was 95 00:04:33,920 --> 00:04:35,680 Speaker 2: like one of those cultural things you can tap into. 96 00:04:35,800 --> 00:04:37,839 Speaker 1: I think it depends on where are you from. Where 97 00:04:37,839 --> 00:04:38,400 Speaker 1: are you from? 98 00:04:38,839 --> 00:04:40,440 Speaker 2: I mean, I'm from out here, but my dad is 99 00:04:40,440 --> 00:04:42,680 Speaker 2: from LA. My dad is from LA and I kind 100 00:04:42,680 --> 00:04:43,960 Speaker 2: of like, I think I got it from that side 101 00:04:43,960 --> 00:04:44,760 Speaker 2: of the family a little bit. 102 00:04:45,520 --> 00:04:47,440 Speaker 1: Most people who put sugar in their grits there from 103 00:04:47,520 --> 00:04:51,160 Speaker 1: up north. I'm originally from Detroit and that's what we did. 104 00:04:51,240 --> 00:04:53,719 Speaker 1: We put sugar in our grits. And then when I 105 00:04:53,760 --> 00:04:56,719 Speaker 1: came to the South, my grandparents lived in the South 106 00:04:57,120 --> 00:05:02,279 Speaker 1: and they use butter, salt, and pepper. So you know, 107 00:05:03,120 --> 00:05:06,720 Speaker 1: either way, I've had both. I'm not mad at either 108 00:05:06,760 --> 00:05:08,479 Speaker 1: one of them. But now that I'm more on the 109 00:05:08,560 --> 00:05:11,719 Speaker 1: healthier side, I kind of stick to the salt pepper. 110 00:05:12,160 --> 00:05:14,240 Speaker 2: Okay, but you still, you know, you can respect the 111 00:05:14,279 --> 00:05:15,800 Speaker 2: sugar in the grits. To you, you don't roll your 112 00:05:15,800 --> 00:05:17,400 Speaker 2: eyes when somebody wants to put a little bit on that. 113 00:05:17,800 --> 00:05:20,440 Speaker 1: Now, what I will roll my eyes at is ketchup 114 00:05:20,520 --> 00:05:21,320 Speaker 1: in the grits. 115 00:05:21,600 --> 00:05:24,000 Speaker 3: Where do you do that at they do that? I've 116 00:05:24,000 --> 00:05:26,320 Speaker 3: seen jelly. I've never seen ketchup in grits. 117 00:05:26,480 --> 00:05:27,919 Speaker 1: They do ketchup. 118 00:05:28,600 --> 00:05:30,880 Speaker 3: I see somebody putt ketchup and arrested around me. I'm 119 00:05:30,880 --> 00:05:31,560 Speaker 3: calling the police. 120 00:05:31,680 --> 00:05:37,480 Speaker 2: I've never seen my life now, even with your restaurant, right, 121 00:05:37,600 --> 00:05:39,440 Speaker 2: Like you know, it's not just about you know, the 122 00:05:39,680 --> 00:05:42,280 Speaker 2: food and everything, it's about an experience. Like when you're 123 00:05:42,279 --> 00:05:44,400 Speaker 2: putting all that stuff together, you know, how do you 124 00:05:44,440 --> 00:05:46,400 Speaker 2: kind of figure out what you want the experience to 125 00:05:46,440 --> 00:05:48,239 Speaker 2: look like? Do you you know, does he just tap 126 00:05:48,279 --> 00:05:50,680 Speaker 2: into you know, other experiences, the other restaurant you've been to. 127 00:05:50,839 --> 00:05:52,080 Speaker 2: Do you say, you know what, this is something that 128 00:05:52,120 --> 00:05:53,560 Speaker 2: I haven't seen before, and I want to kind of 129 00:05:53,560 --> 00:05:56,679 Speaker 2: add this element, like what goes into crafting an amazing 130 00:05:56,720 --> 00:05:58,560 Speaker 2: experience for you in the food space. 131 00:05:59,160 --> 00:06:02,280 Speaker 1: For me, it's about out how I want to be treated. 132 00:06:03,480 --> 00:06:07,279 Speaker 1: I kind of always put myself in the equation when 133 00:06:07,279 --> 00:06:11,760 Speaker 1: I come up with different policies and things like that. 134 00:06:12,560 --> 00:06:15,600 Speaker 1: So if I go to a restaurant, I don't want 135 00:06:15,640 --> 00:06:18,920 Speaker 1: to sit down and there are crumbs in the seats. 136 00:06:19,720 --> 00:06:21,760 Speaker 1: I want to make sure that I'm being greeted at 137 00:06:21,800 --> 00:06:24,560 Speaker 1: the door on first sight. I want to be I 138 00:06:24,600 --> 00:06:27,760 Speaker 1: want to feel like I'm valued as a customer. And 139 00:06:27,800 --> 00:06:29,200 Speaker 1: so those are some of the things that I think 140 00:06:29,279 --> 00:06:32,919 Speaker 1: about when I'm creating an experience for any you know, 141 00:06:33,000 --> 00:06:33,760 Speaker 1: part of the brand. 142 00:06:34,320 --> 00:06:36,560 Speaker 2: And so when you're building all that in like, is 143 00:06:36,560 --> 00:06:38,719 Speaker 2: that is it tough to get people and getting a 144 00:06:38,800 --> 00:06:40,520 Speaker 2: start of phone in line and helping you, you know, 145 00:06:40,600 --> 00:06:43,680 Speaker 2: craft that experience and making it consistent. Because again, I look, 146 00:06:44,080 --> 00:06:46,160 Speaker 2: we've had a lot of amazing people on this podcast. 147 00:06:46,240 --> 00:06:47,600 Speaker 2: One of the things I always kind of hear people 148 00:06:47,600 --> 00:06:50,080 Speaker 2: talk about is team and getting the right people on 149 00:06:50,160 --> 00:06:53,719 Speaker 2: and getting the right people off too right, because yeah, 150 00:06:53,920 --> 00:06:56,760 Speaker 2: exactly hire slowly, fired quickly, but sometimes even in your space, 151 00:06:56,800 --> 00:06:58,839 Speaker 2: you got to hire fast and fire fast, I'm guessing. 152 00:06:59,320 --> 00:07:02,200 Speaker 2: But like, how important is team and getting people on 153 00:07:02,240 --> 00:07:03,880 Speaker 2: the same page to you know, what you do. 154 00:07:04,520 --> 00:07:07,640 Speaker 1: That's extremely important. That's one of the number one goals 155 00:07:08,240 --> 00:07:10,240 Speaker 1: in business is to make sure that you have a 156 00:07:10,280 --> 00:07:13,800 Speaker 1: great team because you can't do it by yourself. Coming 157 00:07:13,880 --> 00:07:17,960 Speaker 1: from the background of doing hair, it was just me 158 00:07:18,080 --> 00:07:21,800 Speaker 1: and an assistant, so and I didn't really need an assistant, 159 00:07:21,880 --> 00:07:25,000 Speaker 1: but I could really do everything pretty much by myself. 160 00:07:25,480 --> 00:07:29,360 Speaker 1: But what I found when opening this business, there's no 161 00:07:29,400 --> 00:07:32,200 Speaker 1: way you can do it by yourself. So it's extremely 162 00:07:32,280 --> 00:07:35,080 Speaker 1: critical to make sure that you have a great team, 163 00:07:35,760 --> 00:07:39,240 Speaker 1: and to find that great team is probably one of 164 00:07:39,320 --> 00:07:42,560 Speaker 1: the hardest things to do because a lot of times 165 00:07:42,680 --> 00:07:46,360 Speaker 1: you can interview people to the nine, you can vet 166 00:07:46,400 --> 00:07:50,000 Speaker 1: them all you want, but once they start working for 167 00:07:50,080 --> 00:07:53,400 Speaker 1: you is when you actually get to see what they 168 00:07:53,440 --> 00:07:56,080 Speaker 1: bring to the table. And a lot of times most 169 00:07:56,120 --> 00:07:58,600 Speaker 1: of that paperwork is it doesn't add up. 170 00:07:59,400 --> 00:08:01,880 Speaker 2: No, absolutely, you know, I've got a lot of people 171 00:08:01,920 --> 00:08:03,440 Speaker 2: that work for me in different areas and they do 172 00:08:03,440 --> 00:08:05,760 Speaker 2: a lot of service based works too. But one thing 173 00:08:05,760 --> 00:08:07,440 Speaker 2: I kind of always say is, you can't work for 174 00:08:07,480 --> 00:08:09,680 Speaker 2: me until you work for me. It's something I've kind 175 00:08:09,680 --> 00:08:11,040 Speaker 2: of learned over the years. And so with a lot 176 00:08:11,080 --> 00:08:13,520 Speaker 2: of times I'll even hire people for like test projects 177 00:08:13,640 --> 00:08:16,120 Speaker 2: or small projects too, Yeah, just to get just to 178 00:08:16,120 --> 00:08:18,240 Speaker 2: get to understand like what their work product is, Right, 179 00:08:18,880 --> 00:08:20,680 Speaker 2: what are some other hacks that you've kind of learned 180 00:08:20,680 --> 00:08:22,480 Speaker 2: over the years. It says like that helps you figure 181 00:08:22,480 --> 00:08:24,360 Speaker 2: out how to get the right people on the bus. 182 00:08:24,400 --> 00:08:28,600 Speaker 1: So we give them paid stodges, and so what that 183 00:08:28,800 --> 00:08:30,840 Speaker 1: is is basically come in and work for us for 184 00:08:30,920 --> 00:08:34,920 Speaker 1: three days and we pay them. Yeah, and we get 185 00:08:34,960 --> 00:08:40,120 Speaker 1: to see how they move around, how they you know, direct, 186 00:08:40,520 --> 00:08:44,320 Speaker 1: and just how they interact with the staff, and just 187 00:08:44,320 --> 00:08:45,960 Speaker 1: to see if they're a great fit or not. How 188 00:08:46,000 --> 00:08:48,240 Speaker 1: they moved. Do they move fast, do they move slow? 189 00:08:48,280 --> 00:08:51,000 Speaker 1: Are they messy? Are they clean? You know, those things 190 00:08:51,040 --> 00:08:53,360 Speaker 1: are important because a lot of people everybody say, oh, yeah, 191 00:08:53,360 --> 00:08:56,680 Speaker 1: I'm MOULTI tasks, I'm good with working you know, fast paced, 192 00:08:56,880 --> 00:09:00,000 Speaker 1: high volume, and then they get there after you've hired 193 00:09:00,080 --> 00:09:03,160 Speaker 1: at them and they can't even keep up. Yeah you know, 194 00:09:03,240 --> 00:09:06,320 Speaker 1: of course, we know you don't know our system, but 195 00:09:06,640 --> 00:09:11,600 Speaker 1: we're paying you to be a manager based on your resume, 196 00:09:12,000 --> 00:09:14,320 Speaker 1: so that should already be in you. I shouldn't have 197 00:09:14,360 --> 00:09:16,520 Speaker 1: to come in and train you how to be a manager. 198 00:09:17,160 --> 00:09:20,079 Speaker 1: But our process is yes, but not how to be 199 00:09:20,160 --> 00:09:21,880 Speaker 1: a manager. So you get to see that when you 200 00:09:21,920 --> 00:09:22,440 Speaker 1: bring them in. 201 00:09:22,559 --> 00:09:24,920 Speaker 2: For as Dodge, Yeah, get a chance to see that 202 00:09:24,920 --> 00:09:27,200 Speaker 2: that work product. Like in real and four k as, 203 00:09:27,240 --> 00:09:29,520 Speaker 2: we kind of say, right, yeah, now when you came here, 204 00:09:29,559 --> 00:09:31,800 Speaker 2: did you come here with the plan and vision to 205 00:09:31,840 --> 00:09:33,480 Speaker 2: open up a restaurant or were you just moving to 206 00:09:33,520 --> 00:09:36,240 Speaker 2: Atlanta for the culture and everything else. 207 00:09:37,400 --> 00:09:40,720 Speaker 1: I was moving to Atlanta because I had actually just 208 00:09:40,800 --> 00:09:43,600 Speaker 1: gotten out of a relationship and it was pretty bad, 209 00:09:43,800 --> 00:09:47,360 Speaker 1: and I was starting over, you know, and so I 210 00:09:47,480 --> 00:09:51,960 Speaker 1: wanted to just come here and start over. And I 211 00:09:52,000 --> 00:09:54,559 Speaker 1: really wasn't even thinking about the restaurant at the time. 212 00:09:55,080 --> 00:09:59,320 Speaker 1: But you know, after being here sometime the industry started 213 00:09:59,400 --> 00:10:04,760 Speaker 1: changing and I just felt like, Okay, maybe it's time. 214 00:10:04,880 --> 00:10:07,120 Speaker 1: Once I moved to the Southwest Side. 215 00:10:06,920 --> 00:10:08,360 Speaker 3: It was definitely different time. 216 00:10:09,640 --> 00:10:11,760 Speaker 1: I mean, because you think about it, you have, like 217 00:10:11,880 --> 00:10:16,000 Speaker 1: every single mayor that's been in office in Atlanta, they 218 00:10:16,040 --> 00:10:18,599 Speaker 1: live on that side of town. So why is that 219 00:10:18,800 --> 00:10:24,080 Speaker 1: community at a disadvantage? That was very surprising to me, 220 00:10:24,760 --> 00:10:25,120 Speaker 1: And so. 221 00:10:25,000 --> 00:10:26,520 Speaker 2: How did you go from zero to one once you 222 00:10:26,600 --> 00:10:28,400 Speaker 2: kind of had the idea and the inspiration to do this. 223 00:10:28,840 --> 00:10:33,840 Speaker 1: I had a good product, and with a good product consistency, 224 00:10:35,240 --> 00:10:38,760 Speaker 1: we were able to deliver and we were able to 225 00:10:38,800 --> 00:10:43,320 Speaker 1: open up our next restaurant during the pandemic. So I 226 00:10:43,360 --> 00:10:51,400 Speaker 1: feel like consistency, giving great service, those things allowed us 227 00:10:51,480 --> 00:10:55,120 Speaker 1: to be able to go to the next level because 228 00:10:55,120 --> 00:10:58,400 Speaker 1: that's what people want. Like, people know that they have choices, 229 00:10:59,040 --> 00:11:02,280 Speaker 1: and you're in Atlanta, there's a restaurant almost on every 230 00:11:02,280 --> 00:11:05,120 Speaker 1: other corner, and people open the restaurants every day because 231 00:11:05,120 --> 00:11:07,400 Speaker 1: they feel like it's so easy until they get in 232 00:11:07,440 --> 00:11:10,680 Speaker 1: there and realize that it's not as easy as it looks. 233 00:11:11,440 --> 00:11:15,560 Speaker 1: But you have to be consistent for sure. And I 234 00:11:15,600 --> 00:11:20,600 Speaker 1: think that's what allows us to continue to open up 235 00:11:21,000 --> 00:11:24,920 Speaker 1: more restaurants in the community because people realize we can 236 00:11:25,000 --> 00:11:28,160 Speaker 1: go anywhere, and if you're not giving us consistency or 237 00:11:28,240 --> 00:11:32,920 Speaker 1: quality product, then we're going to the next restaurant. So 238 00:11:33,160 --> 00:11:34,160 Speaker 1: it's just that easy. 239 00:11:34,640 --> 00:11:37,480 Speaker 2: Yeah, And speaking of that, like, what's kind of a 240 00:11:37,480 --> 00:11:39,760 Speaker 2: big misconception that you've learned or you think people have 241 00:11:39,800 --> 00:11:41,720 Speaker 2: about the restaurant business now that you've been doing it 242 00:11:41,720 --> 00:11:43,439 Speaker 2: for a while, Like, say, you think people think it's easy, 243 00:11:43,480 --> 00:11:45,439 Speaker 2: that they can just stand one up. What's kind of 244 00:11:45,440 --> 00:11:46,920 Speaker 2: the biggest misconception. 245 00:11:46,440 --> 00:11:48,760 Speaker 1: That you've learned That people feel like they can just 246 00:11:48,880 --> 00:11:55,040 Speaker 1: open a restaurant because they are somebody and they can 247 00:11:55,200 --> 00:11:58,240 Speaker 1: just let people run it and it's going to succeed. 248 00:11:58,360 --> 00:11:59,920 Speaker 1: And most time that's not the case. 249 00:12:00,880 --> 00:12:01,560 Speaker 3: It's usually not. 250 00:12:03,240 --> 00:12:04,960 Speaker 1: So I trying to give it a dinner for the 251 00:12:05,240 --> 00:12:10,360 Speaker 1: doubt and say in most cases, so, I mean that's it. 252 00:12:10,520 --> 00:12:15,439 Speaker 1: I think for me being a part of my restaurant 253 00:12:15,720 --> 00:12:18,160 Speaker 1: on a regular basis, I think that's part of key, 254 00:12:18,520 --> 00:12:22,120 Speaker 1: you know, just making sure that I'm involved and making 255 00:12:22,160 --> 00:12:28,640 Speaker 1: sure that I'm continuously walking the walk as I talk it, 256 00:12:29,120 --> 00:12:32,200 Speaker 1: because I'm not a person who just goes in and 257 00:12:32,280 --> 00:12:34,840 Speaker 1: delegate and say do this, do this, do that. They 258 00:12:34,880 --> 00:12:38,719 Speaker 1: actually get to see me working and whatever I ask 259 00:12:38,840 --> 00:12:40,840 Speaker 1: you to do is something that you've seen me do. 260 00:12:41,640 --> 00:12:44,320 Speaker 1: So I think that's one of the reasons why we've 261 00:12:44,800 --> 00:12:46,760 Speaker 1: been able to be so successful. 262 00:12:47,200 --> 00:12:48,920 Speaker 2: Yeah, and you know one of the things I also, 263 00:12:49,280 --> 00:12:51,800 Speaker 2: you know, really love about your story is again, even 264 00:12:51,840 --> 00:12:54,280 Speaker 2: beyond the restaurant you've got, you know, you do amazing 265 00:12:54,360 --> 00:12:56,920 Speaker 2: like retail products and you know other things too, right, 266 00:12:57,040 --> 00:12:59,480 Speaker 2: like how do you start the envision and say, you 267 00:12:59,520 --> 00:13:01,600 Speaker 2: know what, We're not just going to do a restaurant. 268 00:13:01,640 --> 00:13:03,680 Speaker 2: We're going to have our own hot salt, We're going 269 00:13:03,720 --> 00:13:05,720 Speaker 2: to have our own pancake, mixed own grit's. Like, how 270 00:13:05,720 --> 00:13:07,439 Speaker 2: do you kind of those things kind of start to 271 00:13:07,440 --> 00:13:08,040 Speaker 2: come to life. 272 00:13:08,160 --> 00:13:12,080 Speaker 1: Well, you know, the guests they demand those things. You know, 273 00:13:12,280 --> 00:13:14,880 Speaker 1: when the guests come in the restaurant and they're continuously 274 00:13:14,960 --> 00:13:17,400 Speaker 1: talking about your product and how they want it. They 275 00:13:17,440 --> 00:13:19,160 Speaker 1: want you to open up here, they want you to 276 00:13:19,160 --> 00:13:22,200 Speaker 1: open up there, and you're like, well, I'm not going 277 00:13:22,280 --> 00:13:24,560 Speaker 1: to be able to do that, but I can make, 278 00:13:24,720 --> 00:13:27,839 Speaker 1: you know, something that you can have at home to 279 00:13:28,000 --> 00:13:31,440 Speaker 1: create for yourself. And it's just like go Shake's breakfast 280 00:13:31,440 --> 00:13:34,400 Speaker 1: bar in your own home. And so that's what I did. 281 00:13:35,000 --> 00:13:39,040 Speaker 1: I developed things based off of demand, and even in 282 00:13:39,120 --> 00:13:42,640 Speaker 1: my restaurants, I do that based on demands in the community. 283 00:13:43,320 --> 00:13:47,520 Speaker 1: So all of my locations they have been based off demand. 284 00:13:47,960 --> 00:13:50,360 Speaker 1: There's nothing in the community, and I feel like it's 285 00:13:50,360 --> 00:13:53,920 Speaker 1: a great opportunity to bring something to the community. Yeah, 286 00:13:53,960 --> 00:13:56,760 Speaker 1: that's what has happened over the years. 287 00:13:57,080 --> 00:13:59,000 Speaker 2: You know, it's somebody that you know. Also, you know, 288 00:13:59,000 --> 00:14:01,559 Speaker 2: it does a lot of like serve space businesses. Sometimes 289 00:14:01,600 --> 00:14:03,320 Speaker 2: I get a little burnt out. I'm like, you know what, 290 00:14:03,400 --> 00:14:05,720 Speaker 2: I wish I could just sell people something that came 291 00:14:05,760 --> 00:14:08,000 Speaker 2: in a small, medium and large. It wasn't didn't have 292 00:14:08,080 --> 00:14:10,000 Speaker 2: to be bespoked, didn't have to be customed. And that's 293 00:14:10,000 --> 00:14:12,559 Speaker 2: one thing I love about like having like actual products. Right, 294 00:14:12,600 --> 00:14:14,920 Speaker 2: it's just like, look, I know you might like this, 295 00:14:15,040 --> 00:14:16,600 Speaker 2: but here's kind of an extension of me that you 296 00:14:16,600 --> 00:14:18,079 Speaker 2: can kind of take to go with. But at the 297 00:14:18,120 --> 00:14:21,200 Speaker 2: same time, this is how it comes in this size. 298 00:14:21,800 --> 00:14:23,760 Speaker 2: You know, no, you can't send it back if if 299 00:14:23,760 --> 00:14:25,760 Speaker 2: it's not ready, or you know no, it doesn't come 300 00:14:25,800 --> 00:14:28,160 Speaker 2: in different sizes. It's like, how do you go from 301 00:14:28,360 --> 00:14:30,800 Speaker 2: zero to one and launching a product? Like how is 302 00:14:30,800 --> 00:14:33,080 Speaker 2: that experience when you say, okay, I want to actually 303 00:14:33,120 --> 00:14:35,400 Speaker 2: come out my own pancake mix or something right, Like, 304 00:14:35,760 --> 00:14:37,800 Speaker 2: how do you actually make those things go from just 305 00:14:37,840 --> 00:14:39,600 Speaker 2: an idea to reality? 306 00:14:40,280 --> 00:14:43,000 Speaker 1: Well, first you have to research and figure out who 307 00:14:43,040 --> 00:14:45,280 Speaker 1: can make the product. I mean that's not an easy 308 00:14:45,320 --> 00:14:48,640 Speaker 1: thing to find because a lot of times people want 309 00:14:48,680 --> 00:14:52,560 Speaker 1: you to buy this big batch of products and you 310 00:14:53,400 --> 00:14:55,640 Speaker 1: don't know how the product is going to sell or 311 00:14:55,720 --> 00:14:58,920 Speaker 1: how it's going to do, and you're stuck with all 312 00:14:58,960 --> 00:15:02,840 Speaker 1: this product. You've fished out all this money and now 313 00:15:02,880 --> 00:15:05,760 Speaker 1: you have all this product and so you're just sitting 314 00:15:05,840 --> 00:15:09,120 Speaker 1: waiting trying to sell it. So you have to really 315 00:15:09,280 --> 00:15:14,560 Speaker 1: figure out who's your market and who can make the 316 00:15:14,600 --> 00:15:19,040 Speaker 1: product for you with what fits in your budget. So 317 00:15:19,160 --> 00:15:23,120 Speaker 1: that's important. And then making sure that you have a 318 00:15:23,120 --> 00:15:25,800 Speaker 1: great test product. You know you want to test it, 319 00:15:26,360 --> 00:15:28,720 Speaker 1: give it to a couple of people and get their 320 00:15:28,760 --> 00:15:31,040 Speaker 1: opinion about it and see if there's anything that you 321 00:15:31,120 --> 00:15:32,840 Speaker 1: need to tweak and once you get a great product 322 00:15:33,120 --> 00:15:35,480 Speaker 1: and you found the right vendor to make the product, 323 00:15:36,160 --> 00:15:37,680 Speaker 1: then you go from there and make sure that you 324 00:15:37,720 --> 00:15:40,440 Speaker 1: can market the product. And you know, for me, it's 325 00:15:40,440 --> 00:15:43,800 Speaker 1: not hard at all because people come to the restaurant 326 00:15:43,840 --> 00:15:48,360 Speaker 1: all the time and when they taste the product, they're like, wow, 327 00:15:48,480 --> 00:15:51,600 Speaker 1: this is really good. And so our servers a part 328 00:15:51,600 --> 00:15:53,760 Speaker 1: of their twelve steps is to make sure that they're 329 00:15:53,880 --> 00:15:58,120 Speaker 1: educating the guests on the retail products and that they 330 00:15:58,200 --> 00:16:00,360 Speaker 1: are able to buy the product and take get home 331 00:16:00,400 --> 00:16:02,240 Speaker 1: with them and they still have a piece of Groceet's 332 00:16:02,240 --> 00:16:06,160 Speaker 1: breakfast far in the house. So that's been working really well. 333 00:16:06,480 --> 00:16:08,600 Speaker 2: It seems like some people might be worried if you know, 334 00:16:08,600 --> 00:16:10,960 Speaker 2: if they're selling the product, people might not come back 335 00:16:10,960 --> 00:16:12,560 Speaker 2: and they think they can do it themselves. Like, you 336 00:16:12,560 --> 00:16:15,400 Speaker 2: don't ever get concerned about people thinking they can just 337 00:16:15,440 --> 00:16:17,520 Speaker 2: take negotiate experience at home and not come check out 338 00:16:17,520 --> 00:16:18,359 Speaker 2: the restaurant. 339 00:16:18,720 --> 00:16:20,920 Speaker 1: Even if they take it home, it makes the same 340 00:16:21,040 --> 00:16:24,240 Speaker 1: We create an experience in the restaurant. People want to 341 00:16:24,240 --> 00:16:26,280 Speaker 1: be a part of that experience. You know, it's a 342 00:16:26,280 --> 00:16:28,720 Speaker 1: whole vibe you come to the restaurant. We have people 343 00:16:28,720 --> 00:16:32,960 Speaker 1: who come there every single day, every single day, and 344 00:16:33,200 --> 00:16:35,360 Speaker 1: they purchase our food. They sit there, they have a 345 00:16:35,360 --> 00:16:38,960 Speaker 1: good time, they have conversation, they have drinks, and people 346 00:16:39,360 --> 00:16:42,480 Speaker 1: like that. They like being in a great atmosphere where 347 00:16:42,520 --> 00:16:47,000 Speaker 1: they can bring their friends, family, you know, dates or whatever. 348 00:16:47,600 --> 00:16:49,640 Speaker 1: They have a good time. That's what it's all about. 349 00:16:50,000 --> 00:16:50,600 Speaker 3: Absolutely. 350 00:17:02,440 --> 00:17:05,360 Speaker 2: Now you're a chef a business owner, you know you've 351 00:17:05,359 --> 00:17:07,639 Speaker 2: got multiple locations, just how do you balance like the 352 00:17:07,680 --> 00:17:09,520 Speaker 2: creative side of what you want to do with the 353 00:17:09,560 --> 00:17:11,879 Speaker 2: business side, Because I'm sure you probably get the opportunity 354 00:17:11,920 --> 00:17:13,440 Speaker 2: to get pulled in lots of different directions. 355 00:17:13,880 --> 00:17:15,440 Speaker 3: You kind of have to make those hard choices. 356 00:17:15,600 --> 00:17:19,359 Speaker 1: It's the hardest thing ever, you know, with being a 357 00:17:19,440 --> 00:17:24,120 Speaker 1: restaurant tour you know, you wear many hats and it's 358 00:17:24,400 --> 00:17:28,960 Speaker 1: constantly balancing act and you never really figure it out 359 00:17:29,119 --> 00:17:34,600 Speaker 1: because when you're an owner, you're constantly thinking about what's 360 00:17:34,640 --> 00:17:37,080 Speaker 1: going in a bit, what's going on in the business, 361 00:17:38,000 --> 00:17:42,240 Speaker 1: making sure that they're doing the right safety protocols, and 362 00:17:42,440 --> 00:17:45,520 Speaker 1: making sure that your health inspection ready at all times, 363 00:17:45,960 --> 00:17:49,440 Speaker 1: making sure that you know they're following, making sure they're 364 00:17:49,520 --> 00:17:52,120 Speaker 1: checking IDs. It's a lot of things that goes into 365 00:17:52,320 --> 00:17:56,679 Speaker 1: being a restaurant tour, so trying to balance that and 366 00:17:56,840 --> 00:18:00,480 Speaker 1: also trying to keep up with the creativity of it 367 00:18:00,640 --> 00:18:04,440 Speaker 1: all by developing new recipes and new menu items. It's 368 00:18:04,480 --> 00:18:09,320 Speaker 1: a lot, but it's not impossible. And that comes along 369 00:18:09,400 --> 00:18:12,639 Speaker 1: with making sure that you've got a great team. I 370 00:18:12,680 --> 00:18:15,560 Speaker 1: haven't found the perfect team, you know, to help me 371 00:18:15,600 --> 00:18:22,119 Speaker 1: in every aspect of the business, but definitely it's a 372 00:18:22,280 --> 00:18:25,919 Speaker 1: help for where I am. I have a lot less 373 00:18:26,000 --> 00:18:29,280 Speaker 1: responsibilities than they used to have with the team that 374 00:18:29,320 --> 00:18:29,960 Speaker 1: I have right. 375 00:18:29,800 --> 00:18:32,359 Speaker 3: Now, I'm sure that's taking some of the stress. 376 00:18:32,520 --> 00:18:35,760 Speaker 1: Yeah, absolutely, absolutely, Well what's it like? 377 00:18:35,800 --> 00:18:36,040 Speaker 3: You know that? 378 00:18:36,160 --> 00:18:37,720 Speaker 2: I think that's a thing that a lot of people 379 00:18:37,840 --> 00:18:40,800 Speaker 2: struggle with too, right as you know, entrepreneurs, a lot 380 00:18:40,840 --> 00:18:43,640 Speaker 2: of times, you know, it's hard to let certain things go. 381 00:18:44,200 --> 00:18:46,399 Speaker 2: You know a lot of people sometimes feel like, you know, nobody, 382 00:18:46,440 --> 00:18:48,879 Speaker 2: like nobody's gonna ever do it, just like you. And 383 00:18:48,960 --> 00:18:51,960 Speaker 2: so one thing I always kind of tell people is, look, 384 00:18:52,000 --> 00:18:53,800 Speaker 2: at a certain point, you got to let certain things go, 385 00:18:53,960 --> 00:18:55,720 Speaker 2: and you have to get comfortable with and saying you 386 00:18:55,760 --> 00:18:58,560 Speaker 2: know what, if somebody can do this seventy five eighty 387 00:18:58,600 --> 00:19:00,680 Speaker 2: percent as well as I would do it, like that's 388 00:19:00,720 --> 00:19:03,280 Speaker 2: worth you letting it go. How did you kind of 389 00:19:03,320 --> 00:19:04,960 Speaker 2: deal with that when we got to that point where 390 00:19:05,000 --> 00:19:07,280 Speaker 2: maybe you're not the one in the kitchen as much, 391 00:19:07,359 --> 00:19:09,240 Speaker 2: you're not the one like making some of these things. 392 00:19:09,560 --> 00:19:10,800 Speaker 2: Were you able to let that go or was that 393 00:19:10,880 --> 00:19:12,000 Speaker 2: a process within itself. 394 00:19:12,520 --> 00:19:12,879 Speaker 3: Well? 395 00:19:13,280 --> 00:19:15,160 Speaker 1: I used to be in the kitchen every single day 396 00:19:15,840 --> 00:19:21,600 Speaker 1: until last October. This time last year, we started filming, 397 00:19:22,720 --> 00:19:25,960 Speaker 1: and that's when I realized, after the filming was over 398 00:19:26,880 --> 00:19:31,320 Speaker 1: that the restaurant still was running and nothing had happened 399 00:19:31,320 --> 00:19:35,960 Speaker 1: disastrous and I still had restaurants. So after that, I 400 00:19:36,080 --> 00:19:40,359 Speaker 1: realized that I can kind of start doing other things, 401 00:19:40,760 --> 00:19:44,360 Speaker 1: you know, And it was very hard. I think if 402 00:19:44,400 --> 00:19:48,199 Speaker 1: I had not started filming again, it wouldn't have I 403 00:19:48,200 --> 00:19:51,240 Speaker 1: probably would still be in there right now. Yeah. So 404 00:19:51,400 --> 00:19:55,040 Speaker 1: now I'm in there probably four days a week, not seven, 405 00:19:55,720 --> 00:19:58,159 Speaker 1: So that makes it a little bit easier for me. 406 00:19:58,200 --> 00:20:00,480 Speaker 1: I get a chance to try to be a little 407 00:20:00,480 --> 00:20:04,640 Speaker 1: bit more creative and offer more ideas, and I run 408 00:20:04,720 --> 00:20:08,560 Speaker 1: my Instagram page, so it's kind of here's me an 409 00:20:08,560 --> 00:20:10,360 Speaker 1: opportunity to do that a little bit more too. 410 00:20:10,480 --> 00:20:13,080 Speaker 2: So Yeah, what were some of the key hires that 411 00:20:13,160 --> 00:20:15,280 Speaker 2: kind of helped you let go of some of that stuff. 412 00:20:16,760 --> 00:20:22,280 Speaker 1: The management team, I have a brand Excellence manager. Her 413 00:20:22,320 --> 00:20:26,600 Speaker 1: goal is to solely focus on training and make sure 414 00:20:26,640 --> 00:20:30,600 Speaker 1: that every person that comes in either restaurant that they're 415 00:20:30,640 --> 00:20:35,679 Speaker 1: fully trained the go shape breakfast bar standard. And so 416 00:20:35,880 --> 00:20:38,600 Speaker 1: once that happened, that was great. She had been on 417 00:20:38,640 --> 00:20:42,080 Speaker 1: our team for about four years and we moved her 418 00:20:42,119 --> 00:20:46,399 Speaker 1: into that position, and that's been extremely helpful to know 419 00:20:46,480 --> 00:20:50,120 Speaker 1: that everyone is getting trained the exact same way. Before 420 00:20:50,280 --> 00:20:52,520 Speaker 1: it was I'm gonna pair you up with this person, 421 00:20:52,600 --> 00:20:55,359 Speaker 1: We're gonna pair you up with that person, and of course, 422 00:20:55,440 --> 00:20:58,159 Speaker 1: you know, people were doing different things. So once we 423 00:20:58,240 --> 00:21:02,120 Speaker 1: got one consistent trainer, that was the key for us. 424 00:21:02,720 --> 00:21:05,280 Speaker 1: And then I had one of my best friends who 425 00:21:05,560 --> 00:21:09,320 Speaker 1: always told me that, you know, I need to open 426 00:21:09,320 --> 00:21:13,680 Speaker 1: a restaurant. She became one of my top managers, which 427 00:21:13,760 --> 00:21:19,119 Speaker 1: handles like all my marketing and anything just surround my 428 00:21:19,320 --> 00:21:23,679 Speaker 1: brand on how it's being exposed and being presented. That 429 00:21:23,840 --> 00:21:26,639 Speaker 1: was a big help for me too. And just having 430 00:21:26,760 --> 00:21:30,399 Speaker 1: people that has your best interests, you know at heart, 431 00:21:30,680 --> 00:21:34,520 Speaker 1: that's important. People that you can trust, and those people 432 00:21:34,560 --> 00:21:37,879 Speaker 1: that I have on my team right now are critical. 433 00:21:37,920 --> 00:21:40,080 Speaker 1: And I have like one of my best friends who's 434 00:21:40,880 --> 00:21:43,000 Speaker 1: He's been my friend for like thirty years. He works 435 00:21:43,040 --> 00:21:46,280 Speaker 1: for me, and he's the one who handles like all 436 00:21:46,320 --> 00:21:49,720 Speaker 1: my special sauces. I would never give anybody my recipes, 437 00:21:49,960 --> 00:21:52,119 Speaker 1: and so he's the only person I trust to go 438 00:21:52,200 --> 00:21:55,639 Speaker 1: in and make all my sauces because I don't allow 439 00:21:55,680 --> 00:21:58,520 Speaker 1: anybody to make them. So he's the only person that 440 00:21:58,560 --> 00:22:00,520 Speaker 1: I trust to make them. He's been my RANFO over 441 00:22:00,560 --> 00:22:01,160 Speaker 1: thirty years. 442 00:22:01,160 --> 00:22:04,879 Speaker 2: So yeah, I love the idea of a we call 443 00:22:04,960 --> 00:22:08,640 Speaker 2: a brand excellence manager. Yeah, for a couple of different reasons. One, 444 00:22:08,920 --> 00:22:10,879 Speaker 2: I mean that's something that I've had to work on 445 00:22:10,920 --> 00:22:12,760 Speaker 2: a lot in my business. I tell my team all 446 00:22:12,760 --> 00:22:15,119 Speaker 2: the time. I think that onboarding is like one of 447 00:22:15,160 --> 00:22:17,600 Speaker 2: the most critical moments when you bring people on because 448 00:22:17,600 --> 00:22:20,800 Speaker 2: you're kind of indoctrinating them into the way you do things. Yes, right, 449 00:22:20,880 --> 00:22:24,119 Speaker 2: and very easy for you to kind of let that 450 00:22:24,200 --> 00:22:26,840 Speaker 2: part slide. But then what happens is if you don't 451 00:22:26,840 --> 00:22:29,000 Speaker 2: get people all on the same patient beginning, they start 452 00:22:29,000 --> 00:22:31,399 Speaker 2: getting their own bad habits in or to your point, 453 00:22:31,520 --> 00:22:33,240 Speaker 2: you know, somebody trained them on kind of how they 454 00:22:33,280 --> 00:22:35,400 Speaker 2: take shortcuts and not like the right way to do it. 455 00:22:35,800 --> 00:22:37,679 Speaker 2: And so again I love that idea. I guess my 456 00:22:37,800 --> 00:22:40,159 Speaker 2: question is how do you even come up with that though? Like, 457 00:22:40,160 --> 00:22:43,199 Speaker 2: were you're working with a consultant or you know, do 458 00:22:43,240 --> 00:22:44,919 Speaker 2: you have like a mentor or somebody that you were 459 00:22:44,920 --> 00:22:46,400 Speaker 2: working with that says, you know, these are the kind 460 00:22:46,400 --> 00:22:49,000 Speaker 2: of roles you should think about help you scale your business. 461 00:22:49,119 --> 00:22:50,439 Speaker 2: Or is it just something that you came up with 462 00:22:50,480 --> 00:22:51,920 Speaker 2: yourself and said, you know what, this is a pain 463 00:22:51,960 --> 00:22:54,760 Speaker 2: point that I'm noticing and I know we need somebody 464 00:22:54,800 --> 00:22:56,399 Speaker 2: to do this. Like how do you kind of figure 465 00:22:56,440 --> 00:22:58,879 Speaker 2: out what roles you needed as you were kind of 466 00:22:58,880 --> 00:23:00,760 Speaker 2: trying to grow and scale the so that you could 467 00:23:01,040 --> 00:23:03,120 Speaker 2: step away and do other things a little bit more. 468 00:23:03,560 --> 00:23:06,320 Speaker 1: Yeah, it's pretty much, you know, consulting. Like my friend 469 00:23:06,440 --> 00:23:10,120 Speaker 1: I told you who handles all of my the way 470 00:23:10,160 --> 00:23:14,360 Speaker 1: my products are handled. Laurie. She basically she and I consult. 471 00:23:14,359 --> 00:23:17,960 Speaker 1: We've been best friends also for about twenty something years, 472 00:23:18,359 --> 00:23:20,920 Speaker 1: and so we just sit back and talk as three 473 00:23:20,960 --> 00:23:23,520 Speaker 1: of us, and so we sit back and talk about 474 00:23:23,720 --> 00:23:27,800 Speaker 1: different ideas and you know, things about the business on 475 00:23:27,880 --> 00:23:30,960 Speaker 1: what's needed and how we can do it. And sometimes 476 00:23:30,960 --> 00:23:32,280 Speaker 1: I listen and sometime I don't. 477 00:23:34,000 --> 00:23:37,360 Speaker 3: That's in charge, right, Yeah, So they have. 478 00:23:37,359 --> 00:23:39,560 Speaker 1: Some great ideas though, and I take a lot of 479 00:23:39,600 --> 00:23:42,399 Speaker 1: them and we put them together with some of the 480 00:23:42,440 --> 00:23:44,800 Speaker 1: things that I want to talk about and how I 481 00:23:44,840 --> 00:23:46,680 Speaker 1: want to see things, and we make it work. 482 00:23:47,160 --> 00:23:47,840 Speaker 3: Yeah. 483 00:23:47,960 --> 00:23:49,560 Speaker 2: No, I'm telling you right now, I'm eyeing this, this 484 00:23:49,680 --> 00:23:52,440 Speaker 2: lemon pancake mix. You know, mind, this is pretty hard. 485 00:23:52,440 --> 00:23:55,720 Speaker 2: I might have to borrow that my kids and see 486 00:23:55,760 --> 00:23:56,200 Speaker 2: how they like it. 487 00:23:56,240 --> 00:23:57,200 Speaker 1: Yeah, they're gonna love it. 488 00:23:57,400 --> 00:23:59,439 Speaker 2: But like what inspire some of these different you know, 489 00:24:00,240 --> 00:24:02,879 Speaker 2: on some of these recipes that you come up with, Well. 490 00:24:02,760 --> 00:24:05,159 Speaker 1: We have people who come from all around the world 491 00:24:05,320 --> 00:24:09,199 Speaker 1: and they talk about how they've had pancakes in so 492 00:24:09,320 --> 00:24:12,320 Speaker 1: many different places and they've never experienced the type of 493 00:24:12,320 --> 00:24:15,119 Speaker 1: pancakes that we offer. And when they tell me that, 494 00:24:15,200 --> 00:24:17,840 Speaker 1: it makes me feel really good. And so I'm like, okay, well, 495 00:24:17,880 --> 00:24:20,160 Speaker 1: we need to put these in a box and box 496 00:24:20,200 --> 00:24:23,479 Speaker 1: them up with them and so that that's you know, 497 00:24:23,560 --> 00:24:26,320 Speaker 1: some part of the development on how some of these 498 00:24:26,359 --> 00:24:28,840 Speaker 1: things came about. Our honey hot sauce is paired with 499 00:24:28,960 --> 00:24:31,520 Speaker 1: you know, our fish and grits now and our breakfast pizzas, 500 00:24:31,600 --> 00:24:33,800 Speaker 1: and these are some of the products that people just 501 00:24:33,840 --> 00:24:37,280 Speaker 1: actually love, you know. Halapayo cheese grits, Like, who's really 502 00:24:37,280 --> 00:24:41,040 Speaker 1: making those anywhere? So you know, these are just very 503 00:24:41,160 --> 00:24:45,639 Speaker 1: you know, interesting items that really sell really well in 504 00:24:45,680 --> 00:24:49,480 Speaker 1: the restaurant, and we want to sell them. We want 505 00:24:49,520 --> 00:24:50,359 Speaker 1: everybody to have them. 506 00:24:50,960 --> 00:24:52,760 Speaker 2: And then you all have a food truck too, right, Like, 507 00:24:53,080 --> 00:24:54,879 Speaker 2: how did that extend and how does that kind of 508 00:24:54,880 --> 00:24:56,280 Speaker 2: create new opportunities for the business. 509 00:24:56,440 --> 00:24:59,600 Speaker 1: Oh wow, So the food truck came about during the 510 00:24:59,680 --> 00:25:06,359 Speaker 1: pandem So when the pandemic came, we never did to 511 00:25:06,440 --> 00:25:09,480 Speaker 1: goost before that because I'm such a person who's I'm 512 00:25:09,600 --> 00:25:12,120 Speaker 1: very visual. I don't like taking food to go when 513 00:25:12,160 --> 00:25:14,280 Speaker 1: I go to a restaurant because I like my food 514 00:25:14,359 --> 00:25:16,640 Speaker 1: hot and fresh, and I know that once I take 515 00:25:16,680 --> 00:25:19,600 Speaker 1: it out the restaurant, it's not the same experience. So 516 00:25:19,720 --> 00:25:23,040 Speaker 1: we never did to ghost. Well, when the pandemic came, 517 00:25:23,040 --> 00:25:25,320 Speaker 1: we didn't have a choice but to do to Goos 518 00:25:25,400 --> 00:25:28,480 Speaker 1: because there was nothing else going on in the world. Well, 519 00:25:28,520 --> 00:25:32,320 Speaker 1: when we opened back up, when everybody came back outside 520 00:25:32,320 --> 00:25:34,919 Speaker 1: and they was doing this whole by black support Black, 521 00:25:35,440 --> 00:25:41,439 Speaker 1: we were ambushed and we were like, we have to 522 00:25:41,520 --> 00:25:45,720 Speaker 1: get a food truck because AT and T wasn't going anywhere. 523 00:25:45,800 --> 00:25:48,560 Speaker 1: So we didn't have room to expand at the time, 524 00:25:49,720 --> 00:25:53,080 Speaker 1: and so we got a food truck because the way 525 00:25:53,160 --> 00:25:56,800 Speaker 1: times were ridiculous because we had so many to gos 526 00:25:56,840 --> 00:25:59,720 Speaker 1: and then we had in house guests and trying to 527 00:25:59,720 --> 00:26:02,520 Speaker 1: put the two together, and we have four screens of 528 00:26:02,600 --> 00:26:05,199 Speaker 1: nothing but to goals, and so the experience was just 529 00:26:05,240 --> 00:26:08,600 Speaker 1: going down because we just couldn't do it all. Well, 530 00:26:08,600 --> 00:26:10,680 Speaker 1: we got the food truck and we decided to pull 531 00:26:10,680 --> 00:26:13,159 Speaker 1: the food truck out in front of the restaurant and 532 00:26:13,200 --> 00:26:16,160 Speaker 1: do all the to goals on the food truck, and 533 00:26:16,480 --> 00:26:20,119 Speaker 1: that was a lifesave. That was the game changer for sure. 534 00:26:20,280 --> 00:26:22,440 Speaker 1: So now we do all the to go orders on 535 00:26:22,480 --> 00:26:26,880 Speaker 1: the food truck and we do great in house dining now, 536 00:26:26,960 --> 00:26:29,320 Speaker 1: so we can get you in and out fifteen twenty minutes, 537 00:26:29,359 --> 00:26:32,480 Speaker 1: you know, get your food out. And so that was 538 00:26:33,080 --> 00:26:35,160 Speaker 1: the best thing that we've ever been able to do. 539 00:26:35,440 --> 00:26:40,640 Speaker 1: And now AT and T is gone, So now we're expanding. 540 00:26:40,680 --> 00:26:42,600 Speaker 1: We're gonna knock the wall down and take half of 541 00:26:42,600 --> 00:26:44,959 Speaker 1: the AT and T store, and then that way we 542 00:26:45,000 --> 00:26:48,439 Speaker 1: are able to cut down on the lines outside and 543 00:26:48,560 --> 00:26:51,000 Speaker 1: be able to give a better experience for people to 544 00:26:51,000 --> 00:26:51,480 Speaker 1: get in. 545 00:26:51,840 --> 00:26:53,800 Speaker 3: Congratulations. Expansion is always good. 546 00:26:53,920 --> 00:26:54,760 Speaker 1: Yeah, thank you. 547 00:26:54,920 --> 00:26:56,919 Speaker 3: I'm sure it comes with in the new set of headaches. 548 00:26:57,000 --> 00:27:00,360 Speaker 2: Right Like, now you've probably got contractors over there trying 549 00:27:00,359 --> 00:27:02,480 Speaker 2: to balance out how they expand while also keeping the 550 00:27:02,480 --> 00:27:03,159 Speaker 2: business running. 551 00:27:03,280 --> 00:27:06,560 Speaker 1: Yeah, so that's the next headaches. So we were supposed 552 00:27:06,640 --> 00:27:09,119 Speaker 1: to have already expanded, and that was supposed to have 553 00:27:09,119 --> 00:27:13,080 Speaker 1: been done in October. Well, the AC took a while 554 00:27:13,200 --> 00:27:17,159 Speaker 1: for them to get because of all the things that 555 00:27:17,160 --> 00:27:18,960 Speaker 1: were going on in the economy. We finally got the 556 00:27:19,000 --> 00:27:21,840 Speaker 1: air conditioning. Then we were waiting on the meter. Once 557 00:27:21,840 --> 00:27:24,240 Speaker 1: we got the meter, well we still haven't gotten the meter. 558 00:27:24,760 --> 00:27:26,760 Speaker 1: Then they decided, oh, we need to change the plans 559 00:27:26,800 --> 00:27:29,800 Speaker 1: and do something. But now they're ready, and now I'm like, 560 00:27:29,880 --> 00:27:32,719 Speaker 1: what's the holidays? And I'm not ready now because now 561 00:27:32,760 --> 00:27:35,119 Speaker 1: their sin is gonna take two to three weeks and 562 00:27:35,200 --> 00:27:37,600 Speaker 1: I'm just like, it's the holidays. Now I can't close 563 00:27:37,640 --> 00:27:40,480 Speaker 1: down during the holidays. So now probably won't happen till 564 00:27:41,080 --> 00:27:42,160 Speaker 1: first of January. 565 00:27:42,720 --> 00:27:56,960 Speaker 2: So yeah, these are the things people don't understand that 566 00:27:57,000 --> 00:27:58,800 Speaker 2: you got to deal with when it comes to something, 567 00:27:58,840 --> 00:28:01,480 Speaker 2: right Like, it's these other little nuanced things like even 568 00:28:01,480 --> 00:28:04,000 Speaker 2: once you get the food part taken care of, it's again, 569 00:28:04,040 --> 00:28:05,760 Speaker 2: I want to expand, but these people are trying to 570 00:28:05,800 --> 00:28:07,360 Speaker 2: push me do one thing. The air conditioner is late. 571 00:28:07,400 --> 00:28:09,480 Speaker 2: Now I can't get this thing going, and I got 572 00:28:09,480 --> 00:28:10,840 Speaker 2: to kind of work through these other issues that I 573 00:28:10,880 --> 00:28:12,679 Speaker 2: think people don't really see. They just see kind of 574 00:28:12,720 --> 00:28:14,520 Speaker 2: the finished, shiny products. 575 00:28:14,520 --> 00:28:17,840 Speaker 1: Sometimes like Instagram or social media in general, well. 576 00:28:17,720 --> 00:28:20,040 Speaker 2: You know, that's just highlights. It's alway still people all Instagram. 577 00:28:20,119 --> 00:28:22,200 Speaker 2: It's just highlight reels and stuff. It's not always the 578 00:28:22,920 --> 00:28:24,639 Speaker 2: crazy stuff where you know you're walking in there and 579 00:28:24,640 --> 00:28:26,960 Speaker 2: it's dusty all over the place, and you know you're 580 00:28:27,119 --> 00:28:29,040 Speaker 2: building stuff out. But even as you've been going through 581 00:28:29,040 --> 00:28:31,959 Speaker 2: all this, what's been some of your proudest moments, you know, 582 00:28:32,240 --> 00:28:34,240 Speaker 2: as you've you know, built these different businesses and the 583 00:28:34,280 --> 00:28:36,640 Speaker 2: different retail lines out, what. 584 00:28:36,680 --> 00:28:41,920 Speaker 1: Makes me really proud probably would be just to see 585 00:28:42,120 --> 00:28:48,960 Speaker 1: the guests continuously supporting us, you know, and even though 586 00:28:49,000 --> 00:28:52,240 Speaker 1: the economy is very hard and it's a lot going on, 587 00:28:52,440 --> 00:28:55,920 Speaker 1: people are strapped for money and things like that, to 588 00:28:56,080 --> 00:29:02,040 Speaker 1: see that they're continuously coming in supporting us means a lot. 589 00:29:02,800 --> 00:29:07,040 Speaker 1: Because the economy is not in a place where everyone 590 00:29:07,320 --> 00:29:10,200 Speaker 1: wants it to be, and so for someone to spend 591 00:29:10,240 --> 00:29:14,560 Speaker 1: their hard earn money with you on a consistent basis 592 00:29:15,720 --> 00:29:18,280 Speaker 1: is extremely important to us as a community, and it 593 00:29:18,440 --> 00:29:23,800 Speaker 1: just makes me realize that we have a great community 594 00:29:24,720 --> 00:29:28,000 Speaker 1: and we need to make sure that we're continuously being 595 00:29:28,080 --> 00:29:32,000 Speaker 1: consistent and delivering on the product and the experience. 596 00:29:32,720 --> 00:29:34,600 Speaker 2: Yeah, I mean that shows up because you definitely have 597 00:29:34,880 --> 00:29:37,440 Speaker 2: a loyal kind of community and fulwing here in Atlanta. 598 00:29:37,920 --> 00:29:39,280 Speaker 2: How is you know, one thing we in lantd we 599 00:29:39,320 --> 00:29:42,200 Speaker 2: always talk about is culture, right, Like, how is Atlanta's 600 00:29:42,200 --> 00:29:45,080 Speaker 2: culture influenced the way that you've grown your businesses out? 601 00:29:45,400 --> 00:29:47,840 Speaker 1: I don't think the culture really had a lot of 602 00:29:47,960 --> 00:29:54,560 Speaker 1: influence on me. I feel like just my community itself 603 00:29:55,480 --> 00:29:58,240 Speaker 1: just being supportive, you know, Like when I first went 604 00:29:58,320 --> 00:30:02,280 Speaker 1: to South Fulton, like I had the mayor, I had 605 00:30:02,440 --> 00:30:06,120 Speaker 1: you know, city councilmen. They were all supporting the brand 606 00:30:06,160 --> 00:30:08,240 Speaker 1: because we were a new business to the city of 607 00:30:08,280 --> 00:30:11,320 Speaker 1: South Fulton and they wanted to make sure that we 608 00:30:11,320 --> 00:30:14,920 Speaker 1: were successful and they wanted to make sure that we 609 00:30:15,040 --> 00:30:19,440 Speaker 1: knew that we had their support in being able to 610 00:30:19,480 --> 00:30:24,400 Speaker 1: be in that community. So that was they were you know, 611 00:30:24,640 --> 00:30:28,240 Speaker 1: sending people our way. They were talking about us all 612 00:30:28,320 --> 00:30:34,080 Speaker 1: the time and even during the pandemic. You know, we 613 00:30:34,120 --> 00:30:39,760 Speaker 1: received grants just to help feed people, so that they 614 00:30:40,240 --> 00:30:46,440 Speaker 1: really were a supportive community for us. So I don't 615 00:30:46,440 --> 00:30:50,520 Speaker 1: think the culture itself really changed us in any type 616 00:30:50,560 --> 00:30:55,080 Speaker 1: of way, you know, but the support definitely and definitely. 617 00:30:54,840 --> 00:30:55,520 Speaker 3: In South Fulton. 618 00:30:55,560 --> 00:30:58,720 Speaker 2: I mean, you know, it's an interesting part of you know, 619 00:30:58,760 --> 00:31:01,080 Speaker 2: Atlanta's kind of an extension in a lot of ways, right, 620 00:31:01,120 --> 00:31:03,920 Speaker 2: Like it's it's not downtown, but at the same time, 621 00:31:03,960 --> 00:31:05,920 Speaker 2: it does feel like there's a really tight knit kind 622 00:31:05,920 --> 00:31:09,240 Speaker 2: of community down there of people and businesses and everybody 623 00:31:09,320 --> 00:31:11,360 Speaker 2: kind of knows each other in a certain sense. Do 624 00:31:11,400 --> 00:31:12,600 Speaker 2: you get that same kind of feel? 625 00:31:12,920 --> 00:31:17,000 Speaker 1: Oh? Absolutely, absolutely. Yeah, anything I need in the city 626 00:31:17,000 --> 00:31:19,720 Speaker 1: of South Fulton, I can just pick up the phone 627 00:31:19,720 --> 00:31:24,520 Speaker 1: and call. It's really that simple over there, you know. 628 00:31:24,720 --> 00:31:27,200 Speaker 1: Like now we're getting ready to open an Atlantic Station, 629 00:31:28,000 --> 00:31:32,240 Speaker 1: so I don't think it's gonna be that easy over there, 630 00:31:32,280 --> 00:31:35,440 Speaker 1: but yeah, I've heard that it's not that easy anyway. 631 00:31:35,680 --> 00:31:38,280 Speaker 2: So well, Atlantic Station seems like a full circle moment, 632 00:31:38,320 --> 00:31:40,400 Speaker 2: especially because you used to live there. Yeah, you know, 633 00:31:40,520 --> 00:31:42,600 Speaker 2: now you're coming back to open up your new business there. 634 00:31:42,720 --> 00:31:43,720 Speaker 2: How do you feel about that? 635 00:31:44,280 --> 00:31:47,520 Speaker 1: I feel really good about that. You know, it's right 636 00:31:47,600 --> 00:31:50,440 Speaker 1: and back of where I used to live at. So yeah, 637 00:31:50,600 --> 00:31:54,320 Speaker 1: I think that's really great. Atlantic Station is a popular, 638 00:31:54,800 --> 00:31:59,840 Speaker 1: you know, attraction for Atlanta, and yeah, I just feel 639 00:31:59,880 --> 00:32:03,480 Speaker 1: like it's going to be a no brainer for sure. 640 00:32:03,560 --> 00:32:05,880 Speaker 2: And especially I mean Atlanta has so many great things 641 00:32:05,880 --> 00:32:08,440 Speaker 2: on the horizon. We got the Super Bowl coming up, 642 00:32:08,480 --> 00:32:10,200 Speaker 2: the World Cup coming up. I mean you all are 643 00:32:10,200 --> 00:32:11,480 Speaker 2: going to be kind of positioned to be right in 644 00:32:11,480 --> 00:32:12,600 Speaker 2: the middle of a lot of that stuff. 645 00:32:12,600 --> 00:32:18,040 Speaker 1: Oh yeah, yeah, already, yeah, definitely always ready. We're delayed 646 00:32:18,080 --> 00:32:21,000 Speaker 1: on that as well, but yeah, but it's happening. 647 00:32:21,480 --> 00:32:22,760 Speaker 3: That's good. Congratulations. 648 00:32:22,760 --> 00:32:24,720 Speaker 2: Well, with all these different products you have going on, 649 00:32:25,360 --> 00:32:27,479 Speaker 2: just how do you kind of figure out, you know, 650 00:32:27,680 --> 00:32:29,239 Speaker 2: what your next goal is going to be? Like, how 651 00:32:29,280 --> 00:32:31,200 Speaker 2: do you kind of prioritize what next? 652 00:32:31,840 --> 00:32:34,840 Speaker 1: You know, I always sit back and kind of review 653 00:32:34,880 --> 00:32:39,240 Speaker 1: the market and see what's needed. And right now, the 654 00:32:39,280 --> 00:32:42,720 Speaker 1: next step would be a share kitchen space. So that's 655 00:32:42,760 --> 00:32:46,560 Speaker 1: something basically if you have a food truck or if 656 00:32:46,600 --> 00:32:50,800 Speaker 1: you have you might cater at home, and now you 657 00:32:50,880 --> 00:32:53,600 Speaker 1: need a catering kitchen or a commissary kitchen is what 658 00:32:53,640 --> 00:32:56,560 Speaker 1: they call it. But you don't have anywhere to go 659 00:32:56,800 --> 00:32:59,400 Speaker 1: to make the food. Then you can come to the 660 00:32:59,480 --> 00:33:01,840 Speaker 1: share kitchen in space and you can rent it out 661 00:33:02,200 --> 00:33:05,040 Speaker 1: and you can do everything you need to do there 662 00:33:05,120 --> 00:33:09,160 Speaker 1: because we're provide almost like your own little restaurant. Yeah, 663 00:33:09,200 --> 00:33:13,280 Speaker 1: and that's what we're doing now. So that's the next step. 664 00:33:13,920 --> 00:33:16,240 Speaker 2: That's amazing. I mean, you know, I always tell people 665 00:33:16,440 --> 00:33:18,280 Speaker 2: I think, you know, when you see opportunities, there's a 666 00:33:18,280 --> 00:33:21,320 Speaker 2: couple different ways to look at it. For example, you know, 667 00:33:21,440 --> 00:33:23,360 Speaker 2: back when they had the California gold rush back in 668 00:33:23,360 --> 00:33:25,040 Speaker 2: the days, right, a lot of people went to California 669 00:33:25,120 --> 00:33:27,080 Speaker 2: looking for gold, but there was a lot of money 670 00:33:27,120 --> 00:33:29,800 Speaker 2: to be made selling picks and access. And I kind 671 00:33:29,800 --> 00:33:31,360 Speaker 2: of feel the same way, especially when you're trying to 672 00:33:31,360 --> 00:33:33,920 Speaker 2: talk about this whole shared kitchen right, Like, you're also 673 00:33:34,080 --> 00:33:37,160 Speaker 2: you understand what the people who are also kind of 674 00:33:37,200 --> 00:33:40,240 Speaker 2: doing similar things need from a resource standpoint, and so 675 00:33:40,320 --> 00:33:42,200 Speaker 2: by opening up that shared kitchen, you're kind of giving 676 00:33:42,200 --> 00:33:45,600 Speaker 2: people those resources while also creating value and opportunities you know, 677 00:33:45,640 --> 00:33:46,680 Speaker 2: for you, yourself. 678 00:33:46,320 --> 00:33:49,320 Speaker 3: And your team. Yes, see, that takes understanding, you know 679 00:33:49,360 --> 00:33:50,520 Speaker 3: what I mean absolutely. 680 00:33:51,160 --> 00:33:53,960 Speaker 1: I mean I look at it like if you think 681 00:33:54,000 --> 00:33:58,560 Speaker 1: about all these salon suites that they're doing right. You know. 682 00:33:59,080 --> 00:34:02,400 Speaker 1: I want to be on that next wave of shared 683 00:34:02,480 --> 00:34:05,960 Speaker 1: kitchen spaces, you know, because I think that's something that's needed. 684 00:34:06,040 --> 00:34:10,480 Speaker 1: Everybody can afford a brick and mortar, right, So that's 685 00:34:11,320 --> 00:34:12,520 Speaker 1: the next thing for us. 686 00:34:12,640 --> 00:34:14,839 Speaker 2: And food trucks I think are legally required a lot 687 00:34:14,840 --> 00:34:18,040 Speaker 2: of times actually have like a standard kitchen somewhere too. Yeah, 688 00:34:18,200 --> 00:34:20,560 Speaker 2: they have to have a common commisary kitchen. 689 00:34:20,320 --> 00:34:23,640 Speaker 1: Absolutely, and so we'll be there to provide it for them. 690 00:34:23,719 --> 00:34:23,879 Speaker 3: Yeah. 691 00:34:23,920 --> 00:34:25,600 Speaker 2: Then you have people to do like ghost kitchens and 692 00:34:25,640 --> 00:34:27,080 Speaker 2: stuff like that. So there's a lot of people that 693 00:34:27,160 --> 00:34:28,400 Speaker 2: want to try stuff and they don't know how to 694 00:34:28,440 --> 00:34:30,319 Speaker 2: necessarily get started. So it kind of opens you up 695 00:34:30,360 --> 00:34:32,799 Speaker 2: to and it even helps position you honestly is like 696 00:34:33,000 --> 00:34:35,880 Speaker 2: a thought leader and a leader in that space in general. 697 00:34:35,960 --> 00:34:39,040 Speaker 2: Like now you kind of become the og triple og 698 00:34:39,160 --> 00:34:40,719 Speaker 2: as they kind of say, right, like, if you know, 699 00:34:40,800 --> 00:34:43,080 Speaker 2: if you need help, not only do you have the resources, 700 00:34:43,120 --> 00:34:45,280 Speaker 2: but you have the expertise because you've been doing it yourself, 701 00:34:45,440 --> 00:34:47,160 Speaker 2: and people can kind of believe in that and trust 702 00:34:47,719 --> 00:34:48,640 Speaker 2: the things that you put out. 703 00:34:48,760 --> 00:34:51,520 Speaker 1: Yeah, I mean, and the goal is to make money 704 00:34:51,560 --> 00:34:54,000 Speaker 1: while you're sleep, you know, I don't want to always be, 705 00:34:55,239 --> 00:34:59,040 Speaker 1: you know, in my restaurants, always you know, working. So 706 00:34:59,160 --> 00:35:02,960 Speaker 1: I figured that these things that I've done provides the 707 00:35:03,040 --> 00:35:06,360 Speaker 1: opportunity to be able to make money while I'm sleeping. 708 00:35:06,680 --> 00:35:09,920 Speaker 2: So what would a little Ghostet say to Gotet now 709 00:35:10,000 --> 00:35:13,120 Speaker 2: if she knew all these amazing things you were working on, She'd. 710 00:35:12,880 --> 00:35:15,920 Speaker 1: Be like, girl, you did that? Can you believe it? 711 00:35:16,000 --> 00:35:18,520 Speaker 1: I'd be like, girl, I can't believe it, but it's there, 712 00:35:19,960 --> 00:35:22,880 Speaker 1: you know. And so I developed a cookbook as well. 713 00:35:23,840 --> 00:35:27,880 Speaker 1: And so the reason why I developed the cookbook was 714 00:35:27,960 --> 00:35:33,959 Speaker 1: because I wanted people to be able to create experiences 715 00:35:34,000 --> 00:35:38,600 Speaker 1: at home as well. Cooking is like something from the soul. 716 00:35:38,719 --> 00:35:39,319 Speaker 1: You not a cook. 717 00:35:39,680 --> 00:35:41,439 Speaker 3: I am an amazing cook, Thank you very much. 718 00:35:41,640 --> 00:35:44,400 Speaker 1: That's so amazing. That is so amazing. There was a 719 00:35:44,440 --> 00:35:47,400 Speaker 1: lot of people who cannot cook, you know, there's a 720 00:35:47,440 --> 00:35:49,640 Speaker 1: lot of people who cannot cook. And you know, a 721 00:35:49,680 --> 00:35:51,480 Speaker 1: part of the cookbook that I made it was like 722 00:35:51,680 --> 00:35:56,400 Speaker 1: meals under thirty minutes, and we weren't ready to launch 723 00:35:56,440 --> 00:36:00,000 Speaker 1: that as well. So this, yeah, so that goes along 724 00:36:00,200 --> 00:36:01,240 Speaker 1: with the retail branding. 725 00:36:01,640 --> 00:36:03,719 Speaker 2: Yeah, I mean personally, the reason why I got into cooking, 726 00:36:03,760 --> 00:36:06,279 Speaker 2: I mean, I grew up my dad and my mom 727 00:36:06,360 --> 00:36:08,759 Speaker 2: taught me how to cook and as over the years, 728 00:36:08,760 --> 00:36:10,320 Speaker 2: I mean, I cook a lot, but like I actually 729 00:36:10,360 --> 00:36:11,160 Speaker 2: really enjoy. 730 00:36:11,000 --> 00:36:12,319 Speaker 3: Bacon a lot more. 731 00:36:12,440 --> 00:36:13,120 Speaker 1: Oh my god. 732 00:36:13,719 --> 00:36:15,840 Speaker 2: And the reason why I enjoy baking is because I 733 00:36:15,840 --> 00:36:18,160 Speaker 2: always tell people, like, my life is very unstructured. As 734 00:36:18,160 --> 00:36:21,600 Speaker 2: an entrepreneur, I don't usually get to follow directions. I'm 735 00:36:21,600 --> 00:36:23,719 Speaker 2: the one who has to figure everything out, and so 736 00:36:23,840 --> 00:36:25,879 Speaker 2: bacon gives me that like one moment where I can 737 00:36:25,960 --> 00:36:30,680 Speaker 2: just follow directions and just I get the result that's desired, right, Because. 738 00:36:30,640 --> 00:36:33,480 Speaker 3: Cooking is more like art, bacon is science. 739 00:36:34,160 --> 00:36:36,880 Speaker 2: Bacon says, you turn that oven on four hundred degrees 740 00:36:37,000 --> 00:36:38,880 Speaker 2: and you put a cup of flour in, Like you 741 00:36:38,880 --> 00:36:46,000 Speaker 2: better put a damn cup of flour in, right, you know. 742 00:36:46,080 --> 00:36:48,399 Speaker 2: With with cooking, you're like just give a little pinch 743 00:36:48,440 --> 00:36:50,759 Speaker 2: of this, a little dash of that. But that's something 744 00:36:50,800 --> 00:36:52,480 Speaker 2: that I learned over the years from me personally, is 745 00:36:52,520 --> 00:36:54,640 Speaker 2: I enjoy baking because it allows me to just kind 746 00:36:54,640 --> 00:36:57,640 Speaker 2: of relax and just I know what comes next for 747 00:36:57,719 --> 00:36:58,960 Speaker 2: once I'm not the one who has to kind of 748 00:36:59,000 --> 00:37:01,200 Speaker 2: figure it out. Do you get that same kind of 749 00:37:01,280 --> 00:37:03,080 Speaker 2: you know, experience when you're do those things? 750 00:37:03,160 --> 00:37:06,640 Speaker 1: Yeah, absolutely. I'm not a baker. And the crazy part 751 00:37:06,760 --> 00:37:11,120 Speaker 1: is I've just started bacon, and when I tell you 752 00:37:11,200 --> 00:37:16,799 Speaker 1: it is so like terrifying because it's not anything that 753 00:37:17,239 --> 00:37:19,719 Speaker 1: once it comes out the oven, if it's not right, 754 00:37:19,840 --> 00:37:22,880 Speaker 1: it's over. You know, at least cooking on the stove. 755 00:37:23,360 --> 00:37:25,640 Speaker 1: You can change it up once you know you're done, 756 00:37:25,680 --> 00:37:29,600 Speaker 1: you can taste it's cool, but cook bacon it has 757 00:37:29,640 --> 00:37:34,520 Speaker 1: to be like really exact, I mean exact. It's very intimidating. 758 00:37:35,480 --> 00:37:37,560 Speaker 1: But you know, I've been doing it a lot lately 759 00:37:37,760 --> 00:37:40,680 Speaker 1: and I've been experienced, you know, experimenting with it, and 760 00:37:41,160 --> 00:37:44,279 Speaker 1: I'm actually kind of liking it a lot, but it 761 00:37:44,360 --> 00:37:48,479 Speaker 1: is very intimidating. I will say, like, seriously, I don't 762 00:37:48,560 --> 00:37:51,120 Speaker 1: messed up quite a few things, but because you know, 763 00:37:51,160 --> 00:37:53,640 Speaker 1: you think you can just you ain't really got to 764 00:37:53,680 --> 00:37:55,280 Speaker 1: be But it. 765 00:37:55,160 --> 00:37:57,920 Speaker 3: Really does have to be exact exact. 766 00:37:57,840 --> 00:37:58,640 Speaker 1: Yeah, it really does. 767 00:38:00,040 --> 00:38:03,960 Speaker 3: It's cool though, if someone could take one lesson or 768 00:38:04,000 --> 00:38:06,920 Speaker 3: one message from your journey to building all these amazing 769 00:38:06,920 --> 00:38:10,440 Speaker 3: brands and restaurants and products and cookbooks and all this stuff, 770 00:38:10,440 --> 00:38:12,160 Speaker 3: Like what do you think that would be? 771 00:38:13,239 --> 00:38:15,880 Speaker 1: I say it all the time. Got to be consistent, 772 00:38:16,280 --> 00:38:20,080 Speaker 1: You got to be persistent, and you have to make 773 00:38:20,120 --> 00:38:23,960 Speaker 1: sure you do your research to be able to have 774 00:38:24,120 --> 00:38:27,200 Speaker 1: knowledge on whatever it is that you want to do. 775 00:38:28,480 --> 00:38:33,640 Speaker 1: And building a team, making sure that you're finding the 776 00:38:33,760 --> 00:38:37,800 Speaker 1: right team for you. All those things are extremely important. 777 00:38:38,480 --> 00:38:42,279 Speaker 1: And invest in yourself. Don't give up because everybody's not 778 00:38:42,320 --> 00:38:45,440 Speaker 1: going to say yes. And being that they're not going 779 00:38:45,480 --> 00:38:48,520 Speaker 1: to say yes, you got to figure out creative ways 780 00:38:48,600 --> 00:38:51,800 Speaker 1: to still make it happen. Don't give up, period. 781 00:38:52,160 --> 00:38:53,200 Speaker 3: I love it. I love it. 782 00:38:53,400 --> 00:38:55,759 Speaker 2: Well, look, this has been an amazing conversation. Before we 783 00:38:55,760 --> 00:38:58,680 Speaker 2: get out of here. How can people support you? How 784 00:38:58,680 --> 00:39:01,160 Speaker 2: can they find your product? How can they get to 785 00:39:01,200 --> 00:39:02,839 Speaker 2: the restaurant? Like where they need to go? 786 00:39:03,040 --> 00:39:05,360 Speaker 1: It can go to go shas breakfast Bar dot com 787 00:39:05,800 --> 00:39:09,200 Speaker 1: and they'll find all the retail products. And we also 788 00:39:09,400 --> 00:39:13,040 Speaker 1: have the Cooking with Gachet book that pre orders up 789 00:39:14,320 --> 00:39:18,640 Speaker 1: and social media is Gauchet Hawkins or Gachet's Breakfast Bar. 790 00:39:19,080 --> 00:39:21,040 Speaker 3: Well, look y'all heard it, go set. 791 00:39:21,120 --> 00:39:23,719 Speaker 2: Thank you so much for coming in and congratulations on 792 00:39:23,760 --> 00:39:26,360 Speaker 2: this amazing journey. Congratulations on the expansion and all the 793 00:39:26,400 --> 00:39:28,040 Speaker 2: things you're working on. We can't wait to see what 794 00:39:28,080 --> 00:39:30,400 Speaker 2: happens next. I got a good friend of mine, my 795 00:39:30,440 --> 00:39:32,560 Speaker 2: boy Eric Gordon, always bringing me down there to the spot, 796 00:39:32,600 --> 00:39:33,960 Speaker 2: tell me about it. So it's great to get a 797 00:39:34,000 --> 00:39:35,880 Speaker 2: chance to finally meet you in person. Yeah, thank you, 798 00:39:36,120 --> 00:39:37,920 Speaker 2: and you know, we can't wait to see how all 799 00:39:37,960 --> 00:39:39,879 Speaker 2: this amazing stuff is going to continue to happen for you. 800 00:39:39,960 --> 00:39:42,040 Speaker 1: Yeah, well, when it comes, make sure you come to 801 00:39:42,080 --> 00:39:43,640 Speaker 1: the Grand Open. It's going to be amazing. 802 00:39:43,880 --> 00:39:45,600 Speaker 3: We'll be out. Are is that an invite? 803 00:39:45,760 --> 00:39:46,440 Speaker 1: Absolutely? 804 00:39:46,560 --> 00:39:48,920 Speaker 3: Okay, we're there then don't threaten me with a good. 805 00:39:48,800 --> 00:39:51,920 Speaker 1: Time for sure, and make sure you check out Gaschet's 806 00:39:51,960 --> 00:39:56,640 Speaker 1: Tapas Bar. You know that's on the southwest side too. 807 00:39:57,000 --> 00:40:00,239 Speaker 2: Okay, Yeah, well, look this has been amazing. Go say 808 00:40:00,280 --> 00:40:02,399 Speaker 2: thank you so much for coming out. And uh that's 809 00:40:02,400 --> 00:40:03,359 Speaker 2: the pod, y'all we out. 810 00:40:03,760 --> 00:40:04,880 Speaker 1: Thank you. 811 00:40:04,880 --> 00:40:07,160 Speaker 2: You've been listening to buttteron Nomics and I'm your host, 812 00:40:07,320 --> 00:40:10,000 Speaker 2: Brandon Butler. Comments feedback. Want to be a part of 813 00:40:10,000 --> 00:40:12,560 Speaker 2: the show, send us an email today at hello at 814 00:40:12,560 --> 00:40:15,880 Speaker 2: butterdomics dot com. Butter Nomics is produced in Atlanta, Georgia 815 00:40:15,920 --> 00:40:18,879 Speaker 2: at iHeartMedia by Ramsey, with marketing and support from Queen 816 00:40:18,920 --> 00:40:22,080 Speaker 2: and Nike. Music provided by Mister Hanky. If you haven't 817 00:40:22,080 --> 00:40:24,880 Speaker 2: already hit that subscribe button and never missed an episode, 818 00:40:24,960 --> 00:40:26,760 Speaker 2: And be sure to follow us on all our social 819 00:40:26,760 --> 00:40:30,600 Speaker 2: platforms at butter dot Atl. Listen to Button Nomics on 820 00:40:30,600 --> 00:40:34,359 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.