Latest / Single Tree Nation Show / Anthony Scotto III | From NYC Restaurant Royalty to Nashville's Pelato | Avenue T Hospitality Story

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Anthony Scotto III | From NYC Restaurant Royalty to Nashville's Pelato | Avenue T Hospitality Story · Single Tree Nation Show

• 0:01
  what is up everybody welcome back to
• 0:03
  single tree nation i'm your guy jerry
• 0:05
  wells obviously a little bit different
• 0:07
  today charlie is out all the best to
• 0:09
  him uh a little under the weather with
• 0:11
  himself and the family so uh get better
• 0:14
  quick by the time y'all see him you
• 0:15
  won't even know this is going on so
• 0:17
  anyhow uh listen today we have a real
• 0:20
  fun uh episode ahead uh we have anthony
• 0:24
  is it scotto scotto from pilato
• 0:28
  restaurants they are opening a new place
• 0:31
  new digs here we're gonna let him get
• 0:32
  into that but they've got a lot of
• 0:34
  fancy things going on in the nashville
• 0:36
  area uh with restaurants and just staying
• 0:38
  busy so anthony welcome sir we appreciate
• 0:41
  you joining us today
• 0:42
  Thank you very much.
• 0:42
  I'm happy to be here.
• 0:43
  Excellent.
• 0:44
  So look,
• 0:44
  we like to open up with every episode
• 0:48
  or pretty close to every episode with
• 0:50
  having you guys be able to give your
• 0:52
  pitch.
• 0:52
  So give me your two minute elevator pitch
• 0:55
  kind of open up here.
• 0:56
  Tell us what you got going on and
• 0:58
  we'll jump in.
• 0:59
  Sure.
• 1:00
  Yeah, I'd be happy to.
• 1:01
  So I'll try and fit it in two
• 1:03
  minutes.
• 1:04
  We got a lot going on right now.
• 1:06
  But we were originally from New York City.
• 1:10
  My family has lived in New York City
• 1:13
  for one hundred and twenty some odd years.
• 1:16
  We came off the boat from Italy and
• 1:18
  never moved until three and a half years
• 1:20
  ago when we did a wholesale move down
• 1:23
  to Nashville.
• 1:25
  So we are based locally here now.
• 1:28
  We opened Luogo Restaurant,
• 1:30
  which is in the Gulch,
• 1:31
  right across from the new W Hotel about
• 1:34
  three and a half years ago.
• 1:36
  That is our casual fine dining concept,
• 1:39
  Italian,
• 1:40
  that goes more on the traditional Italian
• 1:42
  side.
• 1:43
  And then about two and a half years
• 1:45
  ago,
• 1:45
  we opened up the first Pilato restaurant,
• 1:47
  which is in Germantown.
• 1:49
  And that restaurant is more on the casual
• 1:53
  side, high turns, lower PPA,
• 1:58
  and it's extremely busy, thankfully.
• 2:01
  Yeah.
• 2:02
  So that has been the catalyst for our
• 2:05
  growth and led us to expand to Charleston,
• 2:09
  South Carolina about nine months ago.
• 2:12
  So that's been open about that amount of
• 2:13
  time.
• 2:15
  And we are now about seven days away,
• 2:17
  ten days away from opening Pilato
• 2:20
  Franklin, which will be in Cool Springs.
• 2:24
  So that'll be our third Pilato,
• 2:26
  fourth restaurant under Avenue T
• 2:28
  Hospitality,
• 2:28
  which is the hospitality group that we
• 2:30
  created recently.
• 2:32
  excellent you know i i'm glad you brought
• 2:33
  up hospitality groups i have um my
• 2:37
  background is not in restaurants nor in
• 2:38
  hospitality but um i've been around enough
• 2:42
  folks now rubbing enough elbows i'm
• 2:43
  starting to see these hospitality groups
• 2:45
  kind of become the norm um away from
• 2:50
  your chain of like, you know,
• 2:53
  the big stuff that's nationwide,
• 2:54
  even smaller ones,
• 2:55
  if they've only got two or three,
• 2:56
  four restaurants,
• 2:58
  what's the idea behind the hospitality
• 3:00
  group?
• 3:00
  Does it just give you a way,
• 3:01
  give you a little more leverage,
• 3:02
  does it give you a way to brand
• 3:03
  a little bit easier?
• 3:05
  Is it just a way to simplify business?
• 3:07
  Where's the, because I just,
• 3:09
  there's several that are here local that
• 3:10
  I've just learned about.
• 3:12
  You guys are sitting here with your
• 3:13
  hospitality group.
• 3:14
  So where does making the group versus just
• 3:17
  owning the restaurant come in and making
• 3:19
  sense there?
• 3:20
  Yeah, I mean,
• 3:20
  it's kind of a mix of all those
• 3:22
  things for us.
• 3:23
  For us, Avenue T Hospitality,
• 3:25
  that name means something to us.
• 3:27
  Avenue T Hospitality is the street in
• 3:30
  Brooklyn that my family's from.
• 3:32
  So for us, that was a big thing.
• 3:34
  And we always knew that that was the
• 3:35
  name of the hospitality group.
• 3:37
  But you need a few restaurants in order
• 3:39
  to say that you have one.
• 3:40
  So we waited until somewhat recently to do
• 3:43
  that.
• 3:43
  It helps us with a lot of things.
• 3:46
  Namely, when you're speaking to suppliers,
• 3:48
  vendors, you could say,
• 3:50
  Avenue C Hospitality,
• 3:51
  send that one website,
• 3:53
  and they'll see that we have now four
• 3:55
  restaurants underneath it.
• 3:56
  So that's a big help for us.
• 3:58
  Also,
• 3:59
  it allows us in the future when we
• 4:01
  expand to say, you know,
• 4:03
  everything falls under this group,
• 4:05
  no matter what the brand is underneath
• 4:07
  that umbrella.
• 4:08
  And they'll know that they're getting the
• 4:10
  same touch from our family,
• 4:11
  no matter what the concept is or no
• 4:13
  matter what city it's in.
• 4:15
  that's fantastic that's pretty much the
• 4:16
  main thing for us we don't know if
• 4:18
  we're going to open up you know so
• 4:19
  far it's only been italian but it could
• 4:21
  be a greek restaurant it could be a
• 4:23
  asian restaurant it could be fusion
• 4:24
  whatever it might be but they'll know that
• 4:27
  we're the ones who who own it and
• 4:28
  operate it
• 4:30
  I love that.
• 4:30
  And I tell you, from the business side,
• 4:33
  that makes all the sense in the world.
• 4:35
  And it almost seems,
• 4:37
  at least for me finding out about them,
• 4:39
  it almost seems fad-like because it's
• 4:40
  happening so quickly.
• 4:42
  Literally,
• 4:42
  you're the third one I've heard of today
• 4:43
  who is a new hospitality group.
• 4:45
  I'm like,
• 4:46
  how is this going on so quick?
• 4:47
  So I find that unique,
• 4:49
  but obviously it makes sense.
• 4:50
  Leveraging, buying power.
• 4:51
  You can see that we're not just some
• 4:53
  up and coming starter and that kind of
• 4:54
  thing.
• 4:55
  And that makes all the sense in the
• 4:56
  world.
• 4:57
  Yes, I agree with you.
• 4:58
  I mean, when we did it,
• 4:59
  we were almost joking about it.
• 5:01
  When we when we put the name out,
• 5:03
  you know, Avenue C Hospitality,
• 5:04
  we had at the time three restaurants now
• 5:06
  four.
• 5:07
  And we're like,
• 5:07
  what's the point at which you could say
• 5:09
  you have a hospitality group?
• 5:10
  I know everybody's doing it now,
• 5:11
  but for us, it's not about a flex.
• 5:14
  It's more about just like business
• 5:16
  purposes.
• 5:17
  Yeah.
• 5:17
  Setting stuff for growth in the future.
• 5:19
  Absolutely.
• 5:21
  I got to ask,
• 5:22
  you spend that long in New York.
• 5:25
  And somehow you pick on the big dark
• 5:28
  board of all the places to go Nashville.
• 5:30
  Yes.
• 5:30
  And then I'm just,
• 5:32
  are we drawing places out of hat and
• 5:33
  South Carolina popped up?
• 5:34
  Like what, what is our,
• 5:36
  our logic here of following that rabbit
• 5:38
  trail and where we're going here?
• 5:40
  Yeah,
• 5:40
  it's I was born and raised in Manhattan
• 5:42
  to like really in the heart of New
• 5:44
  York City.
• 5:45
  My family, we never left the city itself.
• 5:49
  So we weren't in Long Island or Jersey.
• 5:51
  We were straight in the city.
• 5:52
  So for us,
• 5:54
  it was obviously a big change.
• 5:56
  But there was a reason why we picked
• 5:58
  New York.
• 5:58
  nashville uh so my sister uh who's a
• 6:01
  songwriter in town she went to belmont
• 6:04
  okay and so we started coming here nine
• 6:06
  ten years ago okay and over the course
• 6:09
  of coming here i mean we we fell
• 6:11
  in love with it uh and we always
• 6:13
  knew that at some point we'd cross paths
• 6:16
  with nashville in some way whether it's
• 6:18
  business-wise or just moving here for you
• 6:20
  know my parents retirement whatever um and
• 6:23
  then covet hit
• 6:25
  And we were in Manhattan.
• 6:26
  We owned restaurants in Manhattan.
• 6:29
  And we were closed down for a year
• 6:31
  and a half, two years.
• 6:32
  So during that period of time,
• 6:34
  we had to figure something else out.
• 6:37
  And so the first name that came to
• 6:40
  our head was Nashville.
• 6:42
  Charleston was also in the contention.
• 6:45
  But with my sister living here and the
• 6:46
  opportunity that we could all kind of move
• 6:48
  into the same city and
• 6:50
  set up camp uh and nashville making it
• 6:53
  as easy as it does to open up
• 6:55
  a business right when it comes to you
• 6:57
  know relatively in the country um we chose
• 7:01
  nashville and so we found the spot luogo
• 7:04
  We found it in that record-breaking
• 7:06
  snowstorm four and a half years ago.
• 7:08
  Right, yeah.
• 7:08
  Got all that snow.
• 7:11
  My flight got diverted to Atlanta,
• 7:14
  and I got in a car and drove
• 7:16
  from Atlanta to here in that snowstorm.
• 7:18
  And they were saying by the end of
• 7:19
  the week, it's going to be gone.
• 7:20
  Somebody else is going to take it.
• 7:21
  And so it was like a true Cinderella
• 7:23
  story where we got here and set it
• 7:26
  up,
• 7:26
  and we signed the lease within a couple
• 7:28
  weeks of seeing it.
• 7:29
  And the rest is history.
• 7:32
  So I want to step back and I'm
• 7:35
  always hesitant to refer to things COVID
• 7:38
  related too much because I feel like as
• 7:39
  a country as a whole,
• 7:41
  we've tried to move just beyond that.
• 7:43
  But you brought up a great point that
• 7:45
  I don't get a chance to talk to
• 7:46
  many people about.
• 7:48
  You're operating a hospitality business in
• 7:52
  the midst of a pandemic.
• 7:55
  pandemic worldwide somewhat shut down in a
• 7:58
  city that was a little bit more stringent
• 8:00
  about that than we were here in Tennessee.
• 8:02
  Correct.
• 8:05
  Did I know a few folks had to
• 8:07
  just step in, you revamp what you do.
• 8:08
  You had outdoor dining, you had to go,
• 8:10
  you had this kind of stuff.
• 8:12
  How did that parlay into,
• 8:15
  did it speed up your process of wanting
• 8:16
  to get out?
• 8:17
  Did it just like, Hey,
• 8:18
  make us think about it or did it
• 8:20
  just kind of bring it to the forefront?
• 8:22
  And now we've really got to deal with
• 8:24
  it.
• 8:24
  Yeah, I mean, it definitely sped it up.
• 8:27
  You know,
• 8:28
  the issue wasn't so much the fact that
• 8:31
  we were closed,
• 8:32
  and obviously that was a big issue,
• 8:34
  but the city kept opening and closing
• 8:37
  again.
• 8:37
  Right.
• 8:38
  So they would say, you know, next week,
• 8:40
  Monday, you're ready to go.
• 8:42
  You'd staff up,
• 8:43
  you'd get product in the door,
• 8:45
  inventory up, lights going,
• 8:47
  everything ready.
• 8:48
  And then by Friday of that week,
• 8:49
  they'd say the case has spiked and you
• 8:51
  got to close down again.
• 8:53
  And that happened a few times within one
• 8:56
  year span.
• 8:58
  So that really put the nail in the
• 8:59
  coffin for a lot of businesses in the
• 9:01
  city that open, close, open, close.
• 9:04
  And for us,
• 9:06
  we immediately just started looking out
• 9:08
  and we were like, Nashville is wide open.
• 9:13
  They were closed down for maybe three,
• 9:14
  four months in some way, shape or form,
• 9:16
  and then opened back up again.
• 9:18
  And for us,
• 9:19
  obviously operating in a safe way for us
• 9:21
  and our staff and the people that we
• 9:25
  serve,
• 9:26
  we said Nashville is definitely sped up in
• 9:29
  our minds in terms of opening a new
• 9:30
  restaurant.
• 9:32
  When you step into that space with
• 9:34
  Nashville being a little bit less
• 9:36
  stringent than New York is,
• 9:39
  but you still have some things that you
• 9:41
  hang on to.
• 9:41
  For example, QR codes became a,
• 9:45
  depending on the type of dining that
• 9:46
  you're doing,
• 9:48
  a staple for either you got a sticker
• 9:50
  on the table, here's the menu,
• 9:52
  here's the drink menu, you know,
• 9:53
  leave a review, whatever.
• 9:56
  What does that cause you to do,
• 9:58
  even though like, hey, yes,
• 9:59
  we're going to move out of town,
• 10:02
  but here's some things that we want to
• 10:03
  take with us because technology made this
• 10:05
  advancement through whatever craziness we
• 10:08
  were going through.
• 10:09
  Yeah, no doubt.
• 10:10
  I mean, for us.
• 10:12
  I would say that we're a pretty tech-savvy
• 10:14
  group, tech-forward group,
• 10:16
  not in terms of what the customer sees.
• 10:19
  What the customer sees is old-fashioned,
• 10:21
  I would say.
• 10:22
  Excellent.
• 10:23
  It's menus,
• 10:24
  it's placing an order through a waiter,
• 10:27
  waitress, bartender,
• 10:29
  and then the food coming out that way,
• 10:31
  hard checks presented, so on and so forth.
• 10:35
  But on the background,
• 10:37
  so for us internally,
• 10:39
  I think that COVID really put into the
• 10:42
  forefront communication, right?
• 10:45
  And how do you communicate with people
• 10:46
  from afar?
• 10:48
  And I think it definitely allowed us to
• 10:50
  be a better hospitality group in the
• 10:52
  future when we have restaurants all
• 10:55
  throughout the US, hopefully.
• 10:56
  Right now,
• 10:57
  Charleston is the one that's the odd man
• 10:59
  out in South Carolina.
• 11:02
  that we have to all physically travel to
• 11:05
  by plane.
• 11:07
  And so with that one,
• 11:09
  we have daily calls.
• 11:11
  We have weekly all hands calls.
• 11:13
  And I don't know if that was happening
• 11:14
  to the same extent before COVID started.
• 11:17
  Well, you know,
• 11:18
  I even think about day to day operations.
• 11:21
  So many people have learned like we knew
• 11:24
  Apple had like the FaceTime on their
• 11:25
  phone, but that was always like a luxury.
• 11:28
  It was even an inconvenience sometimes
• 11:30
  because I don't want to like you see
• 11:32
  everything around me to where now I even
• 11:35
  think about podcast platforms or off
• 11:38
  spaces and whatever may be where we've set
• 11:40
  it up to where
• 11:41
  We have a controlled environment.
• 11:43
  We know what our background is.
• 11:44
  We can take these phone calls.
• 11:46
  We could put everybody on the same page.
• 11:47
  And so these unique elements that maybe
• 11:49
  never would have come about,
• 11:51
  or at least been delayed coming about if
• 11:53
  we don't kind of go through all that
• 11:55
  together.
• 11:56
  And then I think about some of the
• 11:58
  point of sale systems.
• 11:59
  I know Charlie and his restaurant uses
• 12:01
  toast.
• 12:02
  And so that's the one I'm most familiar
• 12:03
  with personally,
• 12:05
  but like just from inventory management
• 12:08
  to, you know, I know he cut his,
• 12:12
  uh,
• 12:12
  from order time to table time down like
• 12:15
  two minutes, just by having go,
• 12:17
  I think he went to a handheld,
• 12:18
  whatever the story is.
• 12:20
  And so for those elements,
• 12:22
  I think a lot of people who just
• 12:24
  go and visit a restaurant,
• 12:26
  they don't see those behind the scenes
• 12:29
  operations of what's going on,
• 12:30
  who's doing what.
• 12:32
  And so I'm glad to see you guys
• 12:33
  being able to do that.
• 12:35
  Uh, not to pick your, your young guy,
• 12:38
  but if dad has moved us down or
• 12:41
  mom or whoever,
• 12:42
  do you find that your youth kind of
• 12:45
  helps promote some of that technology and
• 12:47
  keep that going?
• 12:48
  Uh, you sitting there, Hey dad,
• 12:49
  this is what we gotta do.
• 12:50
  Cause this is the next thing coming.
• 12:52
  No doubt.
• 12:53
  I mean,
• 12:54
  my family's been in the restaurant
• 12:55
  business for my entire life.
• 12:58
  It's all they've ever done.
• 13:00
  My dad started off when he was eighteen.
• 13:02
  He's in his sixties now,
• 13:04
  so he hasn't stopped since.
• 13:06
  Nothing but restaurants.
• 13:07
  And obviously I grew up in it.
• 13:10
  I grew up working in the restaurants in
• 13:12
  New York and
• 13:14
  My dad,
• 13:15
  when I started off in the restaurants when
• 13:17
  I was eight, nine, I mean,
• 13:18
  you were still writing paper checks,
• 13:20
  right?
• 13:21
  You were still handwriting physically on
• 13:23
  checks.
• 13:24
  And these POS systems were completely
• 13:26
  outdated,
• 13:27
  really did nothing but a transaction.
• 13:31
  from one person to another right nothing
• 13:33
  else in between right now we have all
• 13:36
  the data on when a transaction happened
• 13:39
  how big it was every day i get
• 13:42
  five or six emails from each restaurant to
• 13:44
  start off my day uh comes in usually
• 13:46
  like six or seven a.m
• 13:48
  And it says everything about how many
• 13:50
  discounts we did, what the comps were for,
• 13:54
  top line sales, PPA per person,
• 13:57
  the servers who did the best or in
• 13:59
  terms of sales, right?
• 14:01
  Reviews.
• 14:02
  And that's another thing.
• 14:03
  I get reviews on a daily basis,
• 14:06
  especially if they're bad.
• 14:07
  So they come through on a daily basis.
• 14:10
  All the owners, myself, my mom, my dad,
• 14:13
  we all see those on a daily basis
• 14:15
  and respond to them on a daily basis.
• 14:17
  Uh,
• 14:18
  me and Charlie have had a discussion on
• 14:19
  reviews before, and I wanted to,
• 14:22
  since you brought that up,
• 14:23
  I want to get your input.
• 14:24
  Cause you said,
• 14:24
  especially the negative ones.
• 14:26
  Yeah.
• 14:27
  And again, I'm not in hospitality.
• 14:30
  I don't have to have a review on
• 14:32
  anything that I'm going,
• 14:33
  but I always try to leave a positive
• 14:37
  review to places that I'm encouraged to
• 14:39
  see.
• 14:39
  Maybe it's new on the scene,
• 14:40
  the local place, whatever.
• 14:43
  And nobody ever thinks about the good
• 14:44
  reviews.
• 14:46
  It's not until you get that one star,
• 14:48
  it's not until you get the little, Hey,
• 14:49
  they screwed up here.
• 14:51
  You said y'all the whole ownership team
• 14:53
  comes in.
• 14:54
  How, what is y'all's response?
• 14:55
  What's y'all's directive to that negative
• 14:58
  review or that one that's not quite as
• 15:00
  good as what you want?
• 15:00
  Yeah.
• 15:01
  I mean, company wide,
• 15:02
  we have a goal that.
• 15:04
  no bad review walks out the door without
• 15:06
  us addressing it before it walks out the
• 15:08
  door, right?
• 15:09
  Nice.
• 15:10
  And we do a really good job at
• 15:12
  doing that.
• 15:13
  Okay.
• 15:14
  Even if somebody is not getting the
• 15:15
  concept, doesn't like what we're doing,
• 15:17
  something happened wrong,
• 15:20
  we generally catch it before it leaves the
• 15:21
  door.
• 15:22
  And at least we have an opportunity to
• 15:24
  see if we can recover that, right?
• 15:27
  For the odd ones, once a week,
• 15:29
  twice a week,
• 15:29
  three times a week that make it out
• 15:32
  the door, leave a bad review.
• 15:35
  We take each one and analyze it
• 15:36
  individually.
• 15:37
  We'll see who the server was that touched
• 15:39
  that table.
• 15:40
  If a manager touched that table,
• 15:43
  if there was interaction about a negative
• 15:45
  experience while it was there.
• 15:48
  So every single one that we get,
• 15:50
  we're doing like a full analysis on.
• 15:53
  That's just how we do it.
• 15:53
  I don't know how other people do it.
• 15:55
  Oh, absolutely.
• 15:56
  I'm just intrigued because Charlie has
• 16:01
  this thought that one bad review can ruin
• 16:04
  a small business.
• 16:05
  Because so many people latch onto that
• 16:07
  one.
• 16:08
  Here's forty that say we did great.
• 16:10
  But here's that one that that one day
• 16:12
  when the truck was late and X, Y,
• 16:14
  Z,
• 16:14
  and I don't get a chance to respond
• 16:16
  to it.
• 16:16
  And so I'm always,
• 16:18
  I've tried to be an advocate for that.
• 16:20
  And I like to see people's response.
• 16:21
  I love that y'all take that team approach.
• 16:23
  I love that that is where y'all are
• 16:25
  trying to break that down,
• 16:27
  see what you can improve upon.
• 16:28
  Because even if it's just that one
• 16:29
  experience,
• 16:30
  even if your server just had a bad
• 16:32
  day and that came out at the table
• 16:34
  or whatever,
• 16:35
  that's always something you can address,
• 16:37
  touch on,
• 16:37
  be able to kind of go from there
• 16:39
  and do what you need to do.
• 16:40
  No doubt.
• 16:42
  Even as simple as when you do pay
• 16:45
  on a handheld,
• 16:46
  if you were to pay on a handheld,
• 16:47
  there's an up or down thumb on it.
• 16:50
  And if you do a thumbs down on
• 16:51
  it, even by accident,
• 16:52
  whatever the case might be,
• 16:54
  all the managers in the restaurant get an
• 16:58
  email instantly.
• 17:00
  oh so they know to go over that
• 17:02
  table and say i saw a thumbs down
• 17:04
  and let me know what we can do
• 17:05
  right right so that's how we really catch
• 17:08
  the vast majority of them before they
• 17:09
  leave the door do you find that being
• 17:11
  able to operate in that real time and
• 17:13
  not catch a bad review like a week
• 17:15
  later really kind of helps curb that
• 17:17
  process and and and the reason i asked
• 17:20
  because i saw a thing today if you
• 17:21
  can get a a customer to come in
• 17:24
  and have a positive experience three times
• 17:26
  that they become loyal that that's your
• 17:28
  person
• 17:30
  And you're,
• 17:30
  you're on the third time and they
• 17:32
  actually, you know, they're, they're like,
• 17:33
  ah, man, today wasn't the day thumbs down.
• 17:38
  How much recovery is that?
• 17:39
  Because at this point,
• 17:40
  somebody's talked to them.
• 17:41
  They knew who was over here that day.
• 17:43
  They knew that the dessert was supposed to
• 17:46
  be this way or that way.
• 17:48
  How much are we going to put into
• 17:50
  retaining that one kind of like the lost
• 17:53
  sheep, you know what I'm saying?
• 17:54
  And versus, Hey,
• 17:56
  let's hold revamped this whole process
• 17:57
  because this just wasn't met.
• 18:00
  Yeah.
• 18:00
  I mean, I on that point,
• 18:02
  I can't remember a time where we had
• 18:04
  a regular customer who left a bad review.
• 18:08
  OK.
• 18:09
  Right.
• 18:09
  So generally where we get them is
• 18:11
  somebody's first time.
• 18:12
  OK.
• 18:13
  So when I break into that, I go,
• 18:15
  did we do our job to communicate with
• 18:18
  the customer about what we're all about?
• 18:21
  how it works and how we do things.
• 18:24
  And if we did our job to say
• 18:26
  all those things and the manager touched
• 18:28
  the table multiple times throughout the
• 18:30
  night, server did as well.
• 18:32
  Server wasn't missing the whole night.
• 18:34
  Food came out when it was should no
• 18:36
  other food complaints throughout the
• 18:37
  night.
• 18:39
  We've did, we,
• 18:39
  we did pretty much all we could on,
• 18:41
  on that, you know?
• 18:42
  Uh, and that's how we,
• 18:44
  that's how we review it.
• 18:45
  If one of those spokes are missing in
• 18:48
  the wheel, uh,
• 18:49
  then we address that one spoke and we
• 18:51
  fix it.
• 18:52
  Love it.
• 18:53
  Hey,
• 18:53
  we're going to take a real quick break
• 18:55
  and then we'll come back with one of
• 18:56
  our segments.
• 18:57
  It's in our regular show.
• 18:58
  Great.
• 19:01
  Welcome back guys.
• 19:02
  I have Anthony Scotto from Pilato and
• 19:05
  Luago.
• 19:05
  Is that right?
• 19:06
  I'm worried.
• 19:06
  I'm gonna mess one of those up.
• 19:07
  Uh, obviously not an Italian background.
• 19:11
  Um, we've,
• 19:12
  we've got a regular segment that we do
• 19:15
  that is it's becoming probably one of my
• 19:18
  favorite points of discussion in one of
• 19:19
  our podcasts.
• 19:20
  Uh,
• 19:21
  we call it table for two and it's
• 19:23
  very simple past, present, future.
• 19:26
  You can have dinner with one person.
• 19:29
  Who is it and why?
• 19:32
  I mean,
• 19:32
  that's that's a good question for sure.
• 19:36
  For me,
• 19:37
  I would have to say it's it's this
• 19:39
  might sound corny or whatever,
• 19:41
  but my family's been in the restaurant
• 19:43
  business for as long as I know,
• 19:45
  since they've been in the United States
• 19:48
  from nineteen oh five.
• 19:49
  And I have a relative,
• 19:51
  an ancestor who passed way before I was
• 19:54
  born and owned a restaurant in Little
• 19:57
  Italy in Manhattan.
• 19:59
  uh and did very traditional italian
• 20:02
  american food in a very small store right
• 20:05
  across the street from the world famous
• 20:07
  puck building uh on mulberry street and uh
• 20:11
  i would i would absolutely love to uh
• 20:13
  sit down with him and uh and shoot
• 20:16
  the you know what yeah exactly yeah and
• 20:21
  uh hear about recipes and just how things
• 20:24
  work
• 20:26
  You brought up being in little Italy there
• 20:28
  is,
• 20:29
  is the stereotype of the Italian family,
• 20:33
  the big Sunday dinner.
• 20:35
  Is that legitimate enough that some of us
• 20:37
  need to latch onto that?
• 20:38
  Or is that, I'll tell you,
• 20:39
  I'll tell you for sure that it's
• 20:41
  definitely legit for me.
• 20:42
  Okay.
• 20:43
  Uh, we, we, um,
• 20:45
  I guess we are the stereotypical Italian
• 20:48
  family.
• 20:48
  Okay.
• 20:50
  From a young age,
• 20:51
  my whole family lived in the same
• 20:53
  neighborhood.
• 20:54
  in wow and um and when everyone moved
• 20:58
  to manhattan every single one of us
• 21:00
  meaning all my cousins my grandparents
• 21:03
  uncles aunts moved into the same building
• 21:05
  wow yeah so there was like twenty five
• 21:09
  scottos in the same building
• 21:10
  I bet that mailman was aggravated.
• 21:14
  Confused.
• 21:18
  That was before Amazon though,
• 21:20
  so I guess that's okay.
• 21:21
  But yeah, we were like that.
• 21:24
  And every Sunday,
• 21:26
  really more often than that,
• 21:28
  more often than once a week,
• 21:29
  we were together making food.
• 21:32
  And obviously the restaurants acted as an
• 21:35
  extension of our homes.
• 21:37
  And so if it wasn't at the house,
• 21:38
  we were at the restaurants.
• 21:41
  I have,
• 21:42
  of course the Olympics are in Italy this
• 21:43
  year.
• 21:45
  Uh, and by the time this comes out,
• 21:46
  you know, there'll be said and done.
• 21:49
  And I have found, um, the,
• 21:52
  the Olympics hold a nostalgic flavor for
• 21:54
  me and it doesn't have to be whether
• 21:57
  summer or winter doesn't matter.
• 21:59
  But one thing that's been unique away from
• 22:01
  the sports side of thing,
• 22:03
  they've really done almost a deep dive
• 22:05
  into some of the Italian culture and some
• 22:08
  of the things that have gone on there
• 22:10
  and.
• 22:13
  I have seen more dishes that look wildly
• 22:18
  simplified that just look,
• 22:22
  I want to book a ticket to Italy
• 22:23
  right now.
• 22:24
  And so,
• 22:26
  and I'm setting you up here to say
• 22:29
  Italian food in America versus Italian
• 22:32
  food in Italy.
• 22:34
  and try to step away from the restaurateur
• 22:37
  side.
• 22:37
  Think of me as the consumer and the
• 22:42
  tourist, if you will.
• 22:44
  Is there a comparison?
• 22:46
  Is Little Italy as close as what we
• 22:49
  think it is as the outsiders looking in?
• 22:52
  And is Italy itself the hype that we
• 22:57
  give it as far as just online or
• 22:59
  pictures or from the internet?
• 23:01
  I would say on the last part,
• 23:02
  Italy is definitely up to the hype.
• 23:05
  I think that even if you spend some
• 23:08
  time there and really dive into each
• 23:10
  individual city and region,
• 23:11
  it's different cuisine every fifty miles,
• 23:15
  pretty much.
• 23:15
  Wow.
• 23:16
  So when you think about Italian cuisine in
• 23:19
  Milan versus in Rome or Naples,
• 23:21
  entirely different from one another based
• 23:23
  on the products that are available in that
• 23:26
  area and just tradition.
• 23:27
  Right.
• 23:28
  When it comes to the comparison between us
• 23:31
  and Italian Italian food, um,
• 23:35
  I would say it's, it's not the same,
• 23:36
  it's not comparable and that's okay.
• 23:40
  Right.
• 23:40
  And I think that's tying it into the
• 23:42
  restaurant for a sec, like Pilato.
• 23:44
  We're saying we are not Italian Italian
• 23:47
  food.
• 23:48
  We are Brooklyn Italian food,
• 23:50
  which is a perfect harmony between what
• 23:53
  they were doing in Italy when they came
• 23:56
  off the boat in nineteen oh five.
• 23:58
  And when that meshed with everything that
• 24:00
  America has to offer in terms of produce
• 24:04
  and availability of meat,
• 24:06
  fish that all counteracted and made a mush
• 24:10
  of Italian American food.
• 24:12
  and that's what you're getting in little
• 24:14
  italy uh or brooklyn or elsewhere okay
• 24:18
  because when i i'm gonna really sound like
• 24:21
  an outsider here when i see traditional
• 24:24
  italian things or what i deem to be
• 24:26
  a traditional italian obviously i'm not
• 24:29
  the person trying to pronounce things but
• 24:31
  i read it and
• 24:34
  ultimately i get to a point where i'm
• 24:35
  just like i've got to jump in i'm
• 24:37
  just going to order it i'm going to
• 24:38
  take everyone whatever and it's usually
• 24:40
  wildly different than what i'm expecting
• 24:44
  or what you know the description is based
• 24:46
  on you know what i've framed up in
• 24:48
  my mind but
• 24:49
  but it's not the simple things like
• 24:51
  chicken parmesan it's not that you're just
• 24:53
  lasagna like to me those are almost family
• 24:56
  heirloom type dishes like nobody's is
• 24:59
  better than grandma's nobody was better
• 25:01
  than you know aunt patsy's or whoever and
• 25:03
  then you have just a restaurant grade you
• 25:07
  know chicken parm yep but when i look
• 25:11
  into the the traditional side of things
• 25:14
  Italian cuisine just,
• 25:17
  it scratches the itch that I don't realize
• 25:19
  I have.
• 25:19
  And then all of a sudden it's like,
• 25:21
  my goodness, it is that good.
• 25:23
  Yep.
• 25:24
  That said you go from restaurant on
• 25:27
  Saturday night, you've closed down,
• 25:28
  whatever.
• 25:30
  We're at mom's on Sunday.
• 25:33
  Is there still the step up going to
• 25:35
  mom's?
• 25:35
  Does it still feel like home,
• 25:37
  even though you've had it that long?
• 25:38
  Is it, you know,
• 25:39
  we spent all week together,
• 25:40
  but Sunday dinner, still Sunday dinner.
• 25:43
  Oh yeah.
• 25:44
  I mean, I,
• 25:45
  I know the recipes and I know how
• 25:47
  to cook and I still can't make things
• 25:51
  the same way that my grandma can.
• 25:53
  Correct.
• 25:54
  Uh, there's,
• 25:54
  there's a handful of recipes that I can
• 25:56
  think off the top of my head,
• 25:57
  like her potato croquettes, um,
• 26:00
  the chicken parm, the shrimp parm,
• 26:01
  the eggplant parm that she makes.
• 26:04
  None of those things I can come even
• 26:05
  close to.
• 26:06
  Uh, and to be honest with you,
• 26:08
  I stopped trying.
• 26:08
  Yeah.
• 26:10
  The one that comes to mind for me
• 26:12
  is my grandmother's pecan pie.
• 26:14
  Yeah.
• 26:16
  I like to say I've got the recipe
• 26:17
  written by her hand.
• 26:20
  And I follow it to a T and
• 26:23
  it's just, it's not grandmothers.
• 26:24
  And I, we all know it.
• 26:27
  Uh,
• 26:27
  the closest that can do it is my
• 26:28
  mother, but everybody's still,
• 26:30
  and ever since grandmother passed,
• 26:32
  like there hasn't been quite that pecan
• 26:34
  pie yet that has come back around.
• 26:36
  So, uh, I commend you on that.
• 26:38
  I think the importance of family in the
• 26:40
  Italian culture is,
• 26:41
  is one to not just be respected,
• 26:44
  but definitely revered.
• 26:45
  Um,
• 26:46
  we eat at my mother's house every Tuesday
• 26:49
  night.
• 26:50
  everybody knows too like when i say
• 26:52
  everybody like i've got friends i've got
• 26:54
  colleagues don't bother me on tuesday and
• 26:57
  if they do oh i forgot you're at
• 26:59
  mom's and i'm like yeah we're all at
• 27:00
  mom's i love that the the importance of
• 27:03
  family in the italian culture i think um
• 27:09
  gets americanized where we kind of just
• 27:11
  like oh yeah they like you said y'all
• 27:12
  all lived in the same building they're
• 27:14
  closed there's a neighborhood there's a
• 27:15
  whatever
• 27:17
  What really drives that?
• 27:19
  Is it grandmother, grandfather?
• 27:20
  Is it a desire to stay together as
• 27:22
  a community?
• 27:23
  Is it just the custom and tradition?
• 27:27
  Is it all these things that play into
• 27:28
  one?
• 27:28
  And what role does that have when it
• 27:31
  comes with how you decide how you want
• 27:33
  to operate,
• 27:33
  whether it's your own family or the
• 27:36
  business or decisions that you choose to
• 27:38
  make as you go on about?
• 27:40
  Yeah, I mean, when the immigrants,
• 27:42
  Italian immigrants,
• 27:43
  my ancestors came here,
• 27:44
  they had a choice of what they were
• 27:46
  going to keep and what they were going
• 27:47
  to get rid of, right?
• 27:49
  First thing they got rid of was the
• 27:50
  language.
• 27:52
  Italian families that are three or four
• 27:54
  generations in,
• 27:55
  there's a reason why they don't speak
• 27:56
  Italian.
• 27:57
  Okay.
• 27:57
  And it's because when they came here,
• 27:59
  they were like, I want to speak English.
• 28:01
  Okay.
• 28:02
  You know,
• 28:02
  I want to just bend in and that's
• 28:04
  it.
• 28:04
  So that language is gone in the first
• 28:06
  generation.
• 28:08
  Wow.
• 28:08
  For most families.
• 28:09
  Sure, yeah.
• 28:10
  And that's why you see most people that
• 28:13
  you know are Italian-American don't speak
• 28:14
  Italian.
• 28:15
  Okay.
• 28:17
  For the other things, the cooking,
• 28:20
  the family component,
• 28:21
  all those ancestral traits that you're
• 28:23
  talking about that Italian Americans have
• 28:25
  passed down for so long,
• 28:27
  we decided to keep those.
• 28:29
  And I think everyone who has the benefit
• 28:32
  and the appreciation for it will say that
• 28:35
  it only benefits them in life going
• 28:37
  forward.
• 28:39
  And we're lucky enough that my
• 28:40
  grandmother, she's ninety.
• 28:43
  She made the move down here with us.
• 28:44
  She lives in my family and she lived
• 28:48
  in New York for eighty eight years of
• 28:50
  her life.
• 28:51
  She was born in Little Italy,
• 28:52
  moved to Brooklyn,
• 28:53
  lived there her entire life until she
• 28:55
  moved to Nashville, Tennessee,
• 28:56
  which she had never even heard of.
• 28:58
  I can only imagine the culture shock that
• 29:01
  she had to go through to go from
• 29:03
  Little Italy to Nashville.
• 29:06
  Yes, it was something else.
• 29:08
  It involved a long drive and a lot
• 29:10
  of complaining.
• 29:11
  Oh, I'm sure.
• 29:12
  We're here now.
• 29:14
  Yeah, it's like that.
• 29:15
  I mean, even for me,
• 29:18
  I was traditionally educated,
• 29:19
  went to college, so on and so forth.
• 29:21
  I don't have an accent.
• 29:23
  I mean, maybe a little bit,
• 29:24
  a tinge of it.
• 29:26
  But you hear my parents or my
• 29:27
  grandparents, and they have a very strong,
• 29:30
  typical Brooklyn Italian accent.
• 29:31
  Right.
• 29:33
  And so that's just an example of something
• 29:34
  that's lost over time.
• 29:37
  But other things like the cultural stuff,
• 29:38
  the food, that sticks around.
• 29:40
  Yeah.
• 29:40
  I saw several of, um,
• 29:43
  your social media posts that include your
• 29:45
  dad with little logos.
• 29:46
  Yeah.
• 29:47
  And like you could tell if he got
• 29:49
  excited or whatever worked up,
• 29:51
  the accent starts kind of drifting in a
• 29:52
  little bit more.
• 29:54
  And I always think that it doesn't,
• 29:56
  doesn't matter how far you are removed
• 29:57
  from somewhere.
• 29:58
  like it's still going to creep in i'm
• 30:00
  still naturally who i am and and what
• 30:02
  i want to be and uh your dad
• 30:04
  was just in some of the like i
• 30:06
  said i just saw some of the social
• 30:07
  media posts very excitable very much the
• 30:12
  um the the authentic italian kind of older
• 30:15
  guy like here i am it's the it's
• 30:17
  fun and and so i think it's unique
• 30:19
  that you guys can play on that and
• 30:21
  and have that good time
• 30:22
  um going back to the olympic part one
• 30:26
  thing i did notice that was a a
• 30:28
  pretty significant contrast they uh and i
• 30:31
  may mess up the the terminology here but
• 30:34
  they have like a lot of the outside
• 30:36
  cafe bistro kind of things yeah versus the
• 30:39
  fine dining and so what you didn't know
• 30:41
  was we have a segment called macker beans
• 30:44
  and so if you go to the barbecue
• 30:46
  restaurant
• 30:48
  and you order your protein your ribs your
• 30:51
  brisket whatever you get are you going to
• 30:54
  order the side of the mac or beans
• 30:55
  or the mac and cheese or the baked
• 30:57
  beans with that baked beans baked beans
• 31:00
  yeah i'm not a mac and cheese guy
• 31:02
  personally i i love baked beans i love
• 31:03
  barbecue food one benefit to us my whole
• 31:07
  family likes it by the way so
• 31:10
  uh when we move down here i mean
• 31:11
  we have a i haven't been to your
• 31:13
  spot yet um which i can't wait to
• 31:16
  do i've only been to murphysboro a handful
• 31:17
  of times okay since i've moved here but
• 31:20
  uh and one time there was this really
• 31:22
  good chinese restaurant i went to down
• 31:24
  there uh which i'm blanking on the name
• 31:25
  but
• 31:26
  It was – the food down there is
• 31:29
  great, and I can't wait to try it.
• 31:31
  But Shotgun Willie is my current favorite
• 31:34
  right now in East Nashville, Madison area,
• 31:38
  and he's a very good close family friend
• 31:40
  as well personally.
• 31:42
  But baked beans are my thing.
• 31:45
  It is –
• 31:46
  i don't think of macaroni and cheese as
• 31:47
  being italian i think a lot of people
• 31:49
  just think it's the pasta so there's an
• 31:51
  italian element to that is that one of
• 31:54
  those things where i see some of the
• 31:56
  older traditional guys get um uh get a
• 31:59
  little bit offensive if you throw mac and
• 32:01
  cheese out there or if you break the
• 32:04
  spaghetti is that still like a faux pas
• 32:06
  like we aren't doing that in our household
• 32:08
  well i'll tell you we we didn't make
• 32:10
  mac and cheese growing up okay in any
• 32:12
  way shape or form okay uh
• 32:14
  when we made pasta we we made it
• 32:17
  we would say like the right way you
• 32:18
  know which is one of the ways that
• 32:20
  we know how to do it which is
• 32:22
  tomato sauce amatriciana right um some
• 32:25
  italian take on it i don't recall ever
• 32:28
  using macaroni noodles
• 32:30
  or pasta to make uh something that's not
• 32:33
  italian okay uh so i guess maybe i
• 32:36
  mean we never come out and say something
• 32:37
  like that sure we had no one would
• 32:39
  admit it to it yeah but like maybe
• 32:41
  that is like a subtext right all the
• 32:44
  pasta we've ever cooked right you know
• 32:46
  it's sky's the limit with that but some
• 32:48
  things are off limits yeah that's fun well
• 32:51
  with that mac or beans part the the
• 32:54
  other half that i was wanting to get
• 32:55
  to that was would you go with an
• 32:56
  outdoor like cafe bistro or would you want
• 32:59
  to do the fine dining
• 33:01
  I mean, one time a month,
• 33:03
  I'm into the fine dining.
• 33:04
  The rest of the time,
• 33:06
  I'm going to the cafe bistro.
• 33:08
  I mean, even for us,
• 33:09
  people always assume that we only eat fine
• 33:11
  dining, right?
• 33:13
  We maybe only eat at our own restaurants.
• 33:15
  And although that is usually what we do
• 33:17
  because we're working at the restaurants,
• 33:18
  but in the hours that we do work,
• 33:22
  when we go out to eat as a
• 33:23
  family or even myself solo,
• 33:26
  we're going to hole in the wall spots
• 33:28
  to try and find the best food we
• 33:29
  possibly can.
• 33:31
  nashville when i first got here um it
• 33:34
  was so fun learning all the different
• 33:37
  areas in town that have all this amazing
• 33:39
  food from oh exactly cultures around the
• 33:42
  world uh and it made me feel like
• 33:44
  i wasn't missing out on something not
• 33:46
  being in new york anymore right because we
• 33:48
  really have everything you need here it's
• 33:51
  it's unique because
• 33:53
  I've always lived here in Murfreesboro.
• 33:54
  And so I've always kind of just been,
• 33:56
  you know, you go to Nashville fun,
• 33:57
  you go to Nashville for the event,
• 33:59
  whatever it is.
• 34:00
  And so when I'm up there, I always,
• 34:03
  I'm not the one who knows what all
• 34:04
  the little different suburbs in the
• 34:06
  borough.
• 34:06
  I know we're about four or five of
• 34:07
  them are, but I've always found it unique.
• 34:10
  You can definitely tell when you cross a
• 34:11
  line, like, you know, like, oh,
• 34:13
  I just left somewhere,
• 34:13
  went to somewhere else.
• 34:15
  And, uh, we've had Mr.
• 34:16
  Jays on the podcast before and.
• 34:19
  like logically i knew where he was located
• 34:22
  uh but i didn't know like where he
• 34:25
  was located and a couple weekends ago we
• 34:28
  had an opportunity to go up to nashville
• 34:30
  and be part of a show in an
• 34:31
  event and we drove by his restaurant and
• 34:34
  i got so excited my wife was like
• 34:36
  what are you doing i was like we
• 34:37
  had them on the show and so now
• 34:39
  i get this idea of i have to
• 34:41
  discover where these places are so
• 34:44
  franklin i'm even less uh familiar with
• 34:47
  Can't wait to go discover where y'all spot
• 34:49
  is up there and find where these are.
• 34:52
  And like my wife's always bugging me for
• 34:54
  good Italian.
• 34:54
  She wants to go to one of the
• 34:56
  local chains that's here in town.
• 34:59
  And I won't go.
• 34:59
  Cause to me, that's just not Italian.
• 35:01
  If I'm gonna spend money,
• 35:01
  I want to go like to Italian food.
• 35:03
  Uh,
• 35:04
  so now we're going to drive to one
• 35:05
  of your spots.
• 35:06
  Um,
• 35:07
  and even if we get something a little
• 35:08
  bit closer, she'll,
• 35:09
  she'll be excited about it and hopefully,
• 35:11
  uh,
• 35:12
  give me a little bit of praise and
• 35:13
  grace for it.
• 35:13
  Who knows, but.
• 35:14
  Yeah, you got to let me know.
• 35:16
  You got to let me know.
• 35:17
  My favorite thing,
• 35:19
  this is like my favorite hobby to do.
• 35:21
  Even when we're not working,
• 35:23
  all we do is food.
• 35:24
  All we think about is food.
• 35:26
  And it comes into every conversation that
• 35:29
  we have,
• 35:30
  whether it has to do with our restaurants
• 35:32
  or not.
• 35:32
  So when I'm not in the restaurant,
• 35:34
  which as of recent has been a very
• 35:36
  few,
• 35:37
  few and far between days that we're not
• 35:39
  working.
• 35:39
  But I am traveling around, driving around.
• 35:43
  trying to find the next cool spot that
• 35:44
  I can go to and share with my
• 35:46
  friends.
• 35:49
  You mentioned that you've got Pilato
• 35:52
  Franklin getting ready to open.
• 35:53
  That's right.
• 35:55
  Also in that,
• 35:57
  you also mentioned Nashville being a
• 35:59
  little bit easier to open up a business
• 36:02
  in.
• 36:04
  no doubt it's a big leap to go
• 36:07
  from one location to two to three to
• 36:10
  four.
• 36:10
  Uh,
• 36:12
  but what is that like in a place
• 36:14
  like Nashville,
• 36:15
  where it's a little bit more streamlined,
• 36:17
  there's a little bit less of a hiccup.
• 36:19
  Is it really just a matter of you
• 36:22
  decided to do it?
• 36:23
  So you want to, or is it just,
• 36:26
  here's the checks and balances that we had
• 36:28
  all in play.
• 36:29
  And so now we're going to make it
• 36:30
  go from there.
• 36:31
  Yeah.
• 36:32
  I mean, with Pilato in particular,
• 36:34
  which is the brand that we're currently
• 36:36
  expanding,
• 36:38
  we stay very true to our brand because
• 36:41
  the brand is just us.
• 36:43
  The restaurant is a reflection of my
• 36:46
  family.
• 36:46
  Absolutely.
• 36:48
  And that's just so it's really easy to
• 36:49
  stick to that because you feel it inside
• 36:52
  when you're veering off from that.
• 36:55
  And so it pulls you right back to
• 36:57
  home very quickly.
• 37:00
  What I'll say is with Pilato,
• 37:02
  we have a formula down, right?
• 37:04
  So the first one was a real pain
• 37:06
  to open because we were figuring things
• 37:08
  out on the spot.
• 37:09
  Everything from the way the menu looks to
• 37:13
  the server uniforms to the food, right?
• 37:16
  How the guest interaction works,
• 37:18
  everything like that.
• 37:19
  By this now, the third one,
• 37:21
  this was the easiest opening that we've
• 37:23
  ever had for the sole purpose of we
• 37:26
  live here, right?
• 37:29
  We have employees who are twenty five
• 37:31
  minutes away from here.
• 37:32
  If anything were to happen that we could
• 37:34
  just switch over, cross over.
• 37:36
  Even if a piece of equipment goes down,
• 37:39
  we have the backup in Nashville that can
• 37:41
  easily come down here.
• 37:43
  So all those things factor into every time
• 37:45
  we open a new restaurant,
• 37:46
  we found that it does get easier and
• 37:48
  easier.
• 37:50
  Now,
• 37:51
  I might be getting to a point at
• 37:53
  some point where
• 37:54
  maybe you're at the eighth, the tenth,
• 37:56
  and then you start having a whole
• 37:58
  different slew of issues that factor in.
• 38:01
  You're getting too big, too lofty.
• 38:03
  You have people working for you in senior
• 38:06
  level positions who maybe you're relying
• 38:09
  on to do exactly what you need them
• 38:11
  to do.
• 38:11
  Maybe they haven't been trained properly
• 38:13
  yet, right?
• 38:14
  So on and so forth.
• 38:14
  So when we get to that point,
• 38:17
  we'll check back in.
• 38:18
  Maybe I'll come back on.
• 38:19
  But between now and then,
• 38:22
  it should get easier before it gets
• 38:24
  harder.
• 38:25
  When you are thinking, hey,
• 38:28
  we're a food family,
• 38:31
  but we want to go a different direction
• 38:33
  with Pilato.
• 38:34
  We want to not hang our hat on
• 38:37
  Luago always.
• 38:38
  We want these two completely different
• 38:40
  concepts.
• 38:42
  How much do you allow Luago to influence
• 38:46
  that once you decide to do that?
• 38:48
  And then as you start jumping into that
• 38:51
  process,
• 38:53
  Does Pilato,
• 38:54
  did Pilato kind of just take on its
• 38:56
  own life,
• 38:57
  its own vibe so that you could fully
• 38:59
  let the concept of Luago just stand alone?
• 39:02
  And now we've got this different.
• 39:04
  Or did you know which parts you wanted
• 39:05
  to intermingle and bring forward?
• 39:07
  And we like this part,
• 39:08
  but we want to let that be.
• 39:10
  with, you know, the main place,
• 39:12
  the main concept, you know,
• 39:14
  how does that relation come about?
• 39:16
  Because you've got a hospitality group,
• 39:18
  but you're operating two concepts and just
• 39:21
  that overlap in the part that's a clearly
• 39:23
  defined separate part of the concept.
• 39:26
  Yeah, I mean,
• 39:27
  it was it was a major consideration for
• 39:29
  us when we opened Pilato to make sure
• 39:31
  that two Italian restaurants,
• 39:33
  ten minutes away from each other, drive.
• 39:36
  You could pretty much walk and certain
• 39:38
  times, you know, maybe forty,
• 39:40
  fifty minutes distance wise.
• 39:41
  It's really close.
• 39:42
  Sure.
• 39:42
  To make sure that the two restaurants can
• 39:45
  stand alone.
• 39:46
  And there is a complete clear divide
• 39:48
  between the two restaurants.
• 39:51
  My biggest example that I always bring up
• 39:53
  to people is there's not a single thing
• 39:56
  on the menu at both restaurants that's the
• 39:58
  same.
• 39:58
  Really?
• 39:59
  For example,
• 40:00
  there are meatballs on both menus,
• 40:03
  but the meatball recipes are completely
• 40:05
  different.
• 40:06
  And each restaurant doesn't know the other
• 40:08
  restaurant's recipe.
• 40:10
  Right.
• 40:10
  So there's a complete divide between the
• 40:13
  two so that there can never be any
• 40:15
  sort of unintentional crossover in terms
• 40:18
  of flavor,
• 40:20
  in terms of ingredients or anything like
• 40:21
  that.
• 40:22
  As you develop some of those flavor
• 40:24
  profiles,
• 40:25
  did anybody ever speak up and be like,
• 40:26
  Hey, that one sounds,
• 40:27
  that feels too much like home base here.
• 40:30
  Let's veer a little bit left of that.
• 40:32
  Let's leave that alone.
• 40:33
  Was there ever a time we just dropped
• 40:36
  a menu item completely because it felt too
• 40:38
  much like Luago and we wanted Pilatos just
• 40:42
  to be completely separate or did we just
• 40:44
  take it, tweak it and keep moving?
• 40:46
  Yeah, no doubt.
• 40:47
  For a very, very long time,
• 40:50
  Luogo has an insanely good tiramisu.
• 40:52
  Okay.
• 40:54
  And it's served in like an espresso
• 40:55
  kettle.
• 40:56
  Really cool.
• 40:57
  It's one of the most ordered desserts that
• 40:59
  they have.
• 41:00
  And for about two and a half years,
• 41:02
  we were saying, you know,
• 41:04
  there's no reason for Pilato to have a
• 41:06
  tiramisu.
• 41:08
  Recently, we added it on.
• 41:10
  But there have been decisions like that
• 41:13
  where we said to ourselves,
• 41:15
  it doesn't make sense for both restaurants
• 41:17
  to make the same menu item two different
• 41:20
  ways.
• 41:22
  And the vast majority of the times we
• 41:24
  defaulted to no,
• 41:25
  we're not going to do the same menu
• 41:26
  item two different ways.
• 41:28
  When you're making something as
• 41:29
  traditional as tiramisu,
• 41:32
  but you still want it to be separate
• 41:35
  for both concepts.
• 41:37
  how do you step in and make it
• 41:39
  that different so that is it literally
• 41:41
  just presentation is it well we chose we
• 41:45
  differently sourced this or that item uh
• 41:48
  or do we just i mean because that's
• 41:50
  a traditional like everybody knows what
• 41:52
  tiara masseuse supposed to taste like yeah
• 41:53
  you know what i'm saying so how do
• 41:55
  you differentiate that enough to say hey
• 41:57
  that is with lago this is pilato i
• 42:00
  know which one i got it from you
• 42:02
  know which one i got it from and
• 42:04
  how do you tweak something so very
• 42:06
  traditional
• 42:07
  Yeah, I mean, for us, it's a.
• 42:10
  Palato has a lot more flexibility in that
• 42:13
  regard because we are an Italian American
• 42:16
  restaurant, right?
• 42:17
  Logo is a more Mediterranean,
• 42:20
  almost true depiction of what you can get
• 42:22
  in Italy.
• 42:23
  That's what they're going for there.
• 42:25
  So they have, I would say,
• 42:27
  a lot more defined rules to follow in
• 42:30
  terms of their food.
• 42:32
  And they have to really stick to the
• 42:34
  playbook for them.
• 42:36
  And we're constantly at that restaurant
• 42:38
  saying, that's veering to American, right?
• 42:41
  Or that's veering to French.
• 42:42
  You got to bring it home.
• 42:44
  Pilato Nashville, Pilato Charleston,
• 42:46
  soon to be Pilato Franklin.
• 42:49
  We have a little bit wider of a
• 42:51
  playbook where we can go into the
• 42:53
  ingredient bin and say,
• 42:54
  maybe we could do a take on a
• 42:56
  tiramisu.
• 42:57
  It's not just the presentation of it.
• 43:00
  Maybe the cream can have cinnamon in it,
• 43:02
  right?
• 43:02
  Or something like that,
• 43:03
  that differentiates it.
• 43:05
  Maybe pistachio cream,
• 43:07
  maybe use a different vanilla wafer that
• 43:10
  goes into it.
• 43:12
  Maybe add more sugar to the espresso that
• 43:14
  it's soaked in.
• 43:16
  A million different ways that we can edit
• 43:19
  the recipe so that the two of them
• 43:21
  are unrecognizable.
• 43:22
  And I'll guarantee you,
• 43:23
  if you have Luogos and Pilatos tiramisu,
• 43:26
  you would not know that the two were
• 43:28
  made by the same people.
• 43:30
  that that's impressive i i i commend you
• 43:32
  guys on making sure that those concepts
• 43:35
  are vastly different because i know a lot
• 43:37
  of places when they call them you know
• 43:38
  sister restaurants or that kind of thing
• 43:40
  yeah they're that line gets very blurry
• 43:43
  very fast and so i really really commend
• 43:46
  you guys on keeping that separate even
• 43:48
  down to the not even the same recipes
• 43:50
  in the same building that way we're not
• 43:52
  having an overlap and that kind of deal
• 43:53
  because a lot of people
• 43:56
  would just say, why not?
• 43:57
  It's easier.
• 43:58
  It's this.
• 43:58
  It'd probably streamline the hospitality
• 44:01
  group's efforts because now I can just
• 44:03
  order four times instead of three in one.
• 44:06
  And so I commend you guys on that.
• 44:09
  I want to switch gears a little bit
• 44:10
  to your social media.
• 44:13
  I've seen the Pilato page on Instagram.
• 44:16
  It is very well ran, uh,
• 44:19
  at least in my opinion.
• 44:20
  Um, and I'm not a social media guru.
• 44:22
  I'm just a consumer.
• 44:23
  Uh, but do y'all do that in house?
• 44:26
  Have y'all paid a.
• 44:28
  PR to come in and take care of
• 44:29
  that?
• 44:29
  Is that something that it's a little bit
• 44:32
  of whoever's got the phone in their hand
• 44:33
  that day?
• 44:35
  And how much have you seen that influence
• 44:37
  be able to build Pilato versus Luago
• 44:41
  versus Pilato,
• 44:42
  Charleston versus what's coming up in
• 44:44
  Franklin,
• 44:45
  and being able to tweak that to make
• 44:47
  that better for you guys?
• 44:48
  Yeah,
• 44:48
  so when we first started off with just
• 44:51
  Luogo,
• 44:53
  we were doing a lot of it in-house,
• 44:56
  meaning ourselves.
• 44:57
  So myself and my mom were responding to
• 44:59
  DMs and doing all that stuff individually.
• 45:03
  As we grew as a hospitality group,
• 45:05
  obviously that became not possible
• 45:07
  anymore.
• 45:09
  We do have a PR company that set
• 45:11
  up this meeting between us as an example.
• 45:13
  Sure.
• 45:14
  But they don't do media.
• 45:16
  They don't do social media.
• 45:17
  Okay.
• 45:18
  And so that social media is done somewhat
• 45:21
  in-house, somewhat out-house.
• 45:22
  We contract someone.
• 45:24
  And she essentially implements our goals
• 45:28
  with the page.
• 45:29
  Nice.
• 45:30
  So we meet every week on Fridays and
• 45:33
  talk about what's going on next week,
• 45:34
  when the next holidays are,
• 45:37
  what we have to plan around.
• 45:38
  Should we launch catering next week in
• 45:40
  Charleston?
• 45:41
  Do we push this new menu item?
• 45:43
  Whatever the case might be.
• 45:44
  And then she's the one who's actually
• 45:46
  implementing that on a day-to-day basis,
• 45:48
  responding to DMs, so on and so forth.
• 45:52
  So that's how we do it in-house.
• 45:55
  when what's the what's the catch-all of
• 45:59
  hey it's it's time to give that up
• 46:01
  and let somebody else do it because
• 46:03
  obviously time's a factor yeah and i would
• 46:05
  think that'd probably be the greatest
• 46:07
  factor yeah but but at what point do
• 46:09
  we say you know what we need to
• 46:10
  let this be handled so that we can
• 46:13
  focus over here and continue on with our
• 46:15
  day-to-day
• 46:16
  Yeah,
• 46:16
  it wasn't like a chair pullout moment for
• 46:19
  us.
• 46:20
  It was months of saying,
• 46:22
  we can't do this anymore.
• 46:23
  We need help to ourselves.
• 46:25
  Right.
• 46:26
  And then still at the end of that,
• 46:27
  not giving it up.
• 46:29
  Right.
• 46:29
  Because my family, I mean,
• 46:30
  we are hands on.
• 46:32
  Very right.
• 46:34
  We are at the restaurants every single
• 46:36
  day.
• 46:36
  We work seven days a week.
• 46:38
  And because there's multiple restaurants
• 46:40
  now,
• 46:40
  generally we're spread out across them.
• 46:43
  One is in Charleston, one's here,
• 46:45
  you know, one's in Franklin.
• 46:46
  And so we really divide and conquer
• 46:48
  restaurants.
• 46:49
  in that regard.
• 46:49
  But we are built different, I would say,
• 46:52
  in the sense that we probably err on
• 46:56
  the side of let's just do it ourselves
• 46:58
  for way longer than we should.
• 47:01
  And so we were probably neck deep in
• 47:05
  Pilato's opening, the first one,
• 47:07
  and still doing and answering DMs on
• 47:10
  Luogo's page and so on.
• 47:14
  My mom was really big on that for
• 47:15
  a while, and I was like,
• 47:16
  we just got to give this up.
• 47:19
  It's you're up till one AM, you know,
• 47:21
  after working all day on the phone,
• 47:22
  positive DMs.
• 47:23
  And I'm like, you know,
• 47:25
  this is just something we're going to have
• 47:26
  to get off our plate.
• 47:28
  Absolutely.
• 47:29
  And especially with, you know,
• 47:32
  I'm thinking about Charleston over here.
• 47:34
  If you're not in house,
• 47:35
  you may not have known what happened that
• 47:37
  day or whatever may be running slightly
• 47:40
  different, you know,
• 47:41
  just day-to-day operations.
• 47:43
  And you hate to just assume that, well,
• 47:44
  we made a post here in Nashville.
• 47:46
  So it covered Charleston as well.
• 47:48
  yeah um and so that's just i think
• 47:51
  that's one of those things that people see
• 47:54
  companies or they see restaurants
• 47:56
  hospitality groups they're putting a
• 47:59
  social media presence out there not
• 48:01
  realizing everything that goes into that
• 48:04
  i've talked with charlie numerous times
• 48:05
  excuse me and he he'll get worked up
• 48:10
  if he thinks he's missed a deadline if
• 48:12
  he's missed a message if he's missed you
• 48:14
  know whatever it may be
• 48:15
  And I've tried to kind of pick his
• 48:18
  brain a little bit of, hey,
• 48:19
  when does that time come?
• 48:21
  And he's not ready to let that go
• 48:22
  yet.
• 48:23
  So I can understand where your mom's at.
• 48:24
  It's like,
• 48:25
  I want to hang on to this.
• 48:26
  It's still ours.
• 48:27
  We built this.
• 48:27
  This is, you know, our baby,
• 48:29
  so to speak.
• 48:29
  So I commend you on that.
• 48:33
  Charleston obviously is a lot different
• 48:36
  than Nashville.
• 48:38
  Why Charleston?
• 48:40
  And then how does the concept work being
• 48:44
  in a whole different place without the
• 48:46
  background of the family being there,
• 48:49
  of Luago's already being there and kind of
• 48:51
  having that foothold in place?
• 48:53
  Yeah, I mean, for reference,
• 48:56
  when we opened that restaurant or any
• 48:58
  restaurant going forward,
• 48:59
  we said to ourselves,
• 49:01
  we got to be there.
• 49:02
  And when we get to a point where
• 49:03
  we're too big to physically be at the
• 49:05
  restaurants,
• 49:06
  that's when we're going to stop.
• 49:08
  We've already made that decision in-house,
• 49:10
  internally, and that'll never happen.
• 49:13
  So with Charleston, we said, one,
• 49:16
  we love coming here.
• 49:17
  We love being there.
• 49:18
  It's a beautiful city.
• 49:19
  Obviously,
• 49:20
  everyone who's been there falls in love
• 49:21
  with it.
• 49:23
  I think it's probably the best preserved
• 49:24
  city in the United States.
• 49:27
  And me being a history buff,
• 49:29
  I've always just traveled there
• 49:30
  personally.
• 49:30
  We have family who lives there.
• 49:33
  And so we've been going there since I
• 49:34
  was a baby.
• 49:35
  And that was one of the markets with
• 49:37
  the food scene there.
• 49:37
  The food scene there is fantastic.
• 49:40
  With the seafood offerings they have
• 49:42
  there,
• 49:43
  it is just really in a league of
• 49:45
  its own when it comes to seafood and
• 49:48
  American low country cooking.
• 49:52
  And just from, you know,
• 49:53
  there's a handful of restaurants there
• 49:55
  that I could rattle off where
• 49:57
  Um, every time we go there,
• 49:58
  we look forward to eating there, uh,
• 50:01
  as a family and every single one of
• 50:03
  us loves it,
• 50:03
  which for us to all come together and
• 50:05
  like the same things, uh, that's,
• 50:07
  that's pretty rare.
• 50:08
  I think that'd be rare with any family.
• 50:10
  Cause you just start getting a lot of
• 50:11
  personalities in a room and everybody's
• 50:12
  going to have an opinion.
• 50:14
  As you can imagine,
• 50:14
  we're all pretty type a being Italian New
• 50:17
  Yorkers, uh,
• 50:18
  and working in the restaurant business.
• 50:21
  So, yeah,
• 50:22
  Charleston was an obvious pick for us.
• 50:24
  We were thinking about it even instead of
• 50:26
  Nashville five,
• 50:27
  six years ago when we were looking out
• 50:28
  of New York.
• 50:29
  Just Nashville happened first and that's
• 50:31
  now where we're based.
• 50:32
  And Charleston was always a goal for us.
• 50:35
  I was looking off and on for four
• 50:36
  and a half years for a space there
• 50:39
  until the space that we had opened up.
• 50:41
  It was the original location of Butcher
• 50:43
  and Bee, which is in Nashville as well.
• 50:45
  Okay, yeah.
• 50:45
  It was there for ten years.
• 50:48
  And so we just slotted in,
• 50:49
  took eight months to negotiate a lease and
• 50:53
  build out a new space that looked like
• 50:54
  a Pilato and opened it up.
• 50:58
  And from our perspective,
• 51:00
  we always told ourselves that no matter
• 51:02
  where we go,
• 51:03
  the concept will stay the same because the
• 51:06
  concept is us.
• 51:07
  It can't change.
• 51:08
  Right.
• 51:08
  Right.
• 51:09
  And so no matter where we go,
• 51:11
  no matter who we serve,
• 51:13
  concept is the same, does the same thing.
• 51:16
  The cities might be different locations.
• 51:18
  Everything about it might be different,
• 51:20
  but the concept will always stay the same.
• 51:23
  going to have a different menu offering
• 51:24
  because you brought up that they have the
• 51:26
  the seafood there that i mean you just
• 51:28
  can't get that in nashville yeah uh will
• 51:30
  y'all let that influence your menu some
• 51:32
  there or will we still try to hold
• 51:34
  tight to what pilato is the core menu
• 51:37
  items will always be the same we do
• 51:40
  offer some flexibility on specials uh for
• 51:42
  example for valentine's day we just did a
• 51:46
  oyster special
• 51:47
  uh in charleston like a broiled oyster
• 51:50
  special which we tried out for the first
• 51:52
  time um obviously the wine lists and the
• 51:55
  liquor lists have to be different in some
• 51:58
  way shape or form because you can't get
• 52:00
  the same wines uh in two different states
• 52:02
  in some cases so uh when we open
• 52:05
  up in a new state uh we have
• 52:07
  those meetings with the liquor reps and
• 52:09
  find out what we can replicate and then
• 52:12
  we just have to attack the ones that
• 52:14
  we can't
• 52:15
  Is there kind of a house core list
• 52:16
  that you say, Hey,
• 52:17
  these are non-negotiables if we can help
• 52:20
  it,
• 52:21
  or is it literally just based on what
• 52:22
  the state allows?
• 52:24
  Yeah, it's a, I mean,
• 52:25
  we would go so far as,
• 52:27
  and we have gone so far as we
• 52:29
  need this core menu item,
• 52:31
  like black garlic for our broccoli,
• 52:33
  which is one of our most popular dishes.
• 52:36
  if the state doesn't have a large supply
• 52:38
  of black garlic,
• 52:39
  we are making sure the state has a
• 52:40
  large supply of black garlic.
• 52:42
  The tomato sauce that we're using is very
• 52:46
  particular.
• 52:47
  We get, obviously, cans of tomato,
• 52:48
  make our own sauce.
• 52:51
  And the cans are very particular,
• 52:52
  imported from Italy.
• 52:54
  And so there was a shortage of them
• 52:56
  last year, as an example,
• 52:57
  with tariffs and everything like that.
• 52:59
  And so we went across the country
• 53:02
  trying to gather cases of tomatoes um so
• 53:06
  that we wouldn't run out in our
• 53:07
  restaurants because we go through fifty to
• 53:10
  ninety cases a week of tomatoes just at
• 53:13
  one restaurant so if you can imagine you
• 53:15
  you're gonna piss through that pretty
• 53:17
  quickly truck fulls you you go through
• 53:19
  pretty quickly absolutely yeah
• 53:22
  Well, I tell you what,
• 53:24
  we're starting to get to a point where
• 53:25
  we wrap up,
• 53:25
  but I want to make sure that you
• 53:27
  get a chance to, with Franklin,
• 53:30
  and even with Nashville and Charleston as
• 53:32
  well, if you want to, or Luago's,
• 53:34
  however you want to pitch this,
• 53:36
  make sure to give us the contacts,
• 53:37
  where people can get in touch with you,
• 53:39
  where they can find you guys,
• 53:41
  either online or social media,
• 53:42
  and your physical addresses so that they
• 53:44
  can start making some time to come and
• 53:46
  visit you guys.
• 53:47
  yeah of course so you can access all
• 53:49
  of the websites on our home avenue t
• 53:52
  hospitality website page you'll have a
• 53:55
  drop down to see luogo all the pilatos
• 53:58
  uh pilato franklin opening up in about ten
• 54:00
  days which by the time this airs we
• 54:02
  should be open already right uh to the
• 54:04
  public and uh it's in the it's an
• 54:07
  out parcel in the galleria mall okay cool
• 54:10
  springs
• 54:11
  So it's proximate to Franklin,
• 54:13
  Murfreesboro, Nashville, Spring Hill,
• 54:15
  Columbia.
• 54:15
  Absolutely.
• 54:16
  And right off the interstate there, too.
• 54:18
  Exactly right.
• 54:19
  Exactly right.
• 54:19
  So it's two minutes to the interstate.
• 54:21
  So it makes things really easy for
• 54:23
  everybody to get to.
• 54:24
  We're super excited about it.
• 54:27
  Since you brought up malls,
• 54:28
  and I know we're starting to get short
• 54:30
  on time, but Rivergate Mall, I think,
• 54:34
  just closed in Nashville.
• 54:35
  Yeah.
• 54:36
  Yeah.
• 54:37
  the galleria the last time i was up
• 54:38
  there still seem to be thriving pretty
• 54:41
  well yeah um is the concept of a
• 54:45
  big full-fledged mall now is that you
• 54:48
  think that's starting to wane in america
• 54:51
  like you get outdoor malls or shopping
• 54:53
  centers whatever is the big huge building
• 54:56
  just something of yesteryear
• 54:58
  Yeah, I mean,
• 54:59
  it's definitely during COVID,
• 55:01
  it took a massive hit, right?
• 55:03
  And my background during COVID,
• 55:05
  I wasn't in the restaurant business.
• 55:08
  I did private equity for real estate based
• 55:10
  in New York.
• 55:10
  I was working on Wall Street for five
• 55:12
  years.
• 55:13
  So my perspective on it from just a
• 55:16
  real estate investing perspective and when
• 55:18
  I look for spaces,
• 55:21
  a large traditional mall that is well
• 55:23
  located, that has a great tenant base,
• 55:26
  are still fully alive and well and doing
• 55:29
  great.
• 55:29
  And I think the Galleria is a good
• 55:30
  example of that.
• 55:31
  The malls that you've seen,
• 55:33
  like the Class C malls where they're just
• 55:35
  strip centers that have tenants that are
• 55:37
  on two, three year terms.
• 55:41
  they took a really big hit when they
• 55:43
  couldn't go after the credit of their
• 55:45
  tenants during COVID.
• 55:47
  Right, right.
• 55:48
  So a lot of those malls,
• 55:49
  everyone has the plans to redevelop them
• 55:51
  into,
• 55:52
  whether it's an apartment building or a
• 55:54
  hotel or whatever.
• 55:56
  For a while it was office,
• 55:57
  but now office is not what you want
• 55:59
  to be investing in anymore.
• 56:00
  Right.
• 56:02
  And so that's where that kind of went.
• 56:04
  But for us...
• 56:05
  When I looked at this face, uh,
• 56:07
  we're an owl parcel,
• 56:08
  so we're not actually in the mall.
• 56:10
  Um, and so for us,
• 56:12
  I looked at it and I said,
• 56:13
  we're on a corner.
• 56:15
  which all my restaurants are on a corner.
• 56:17
  It's one of my retail go-to's.
• 56:21
  And so we're on a corner.
• 56:22
  We have a ton of parking being in
• 56:24
  a mall, obviously.
• 56:27
  And it's the largest space that we've had
• 56:29
  to date.
• 56:30
  It's over seven thousand square feet with
• 56:32
  an additional two thousand square foot
• 56:34
  patio.
• 56:35
  We're talking about nine thousand square
• 56:36
  feet of true seating area with two hundred
• 56:41
  and seventy five,
• 56:42
  two hundred and ninety seats.
• 56:44
  of full service dining.
• 56:45
  So it's for me,
• 56:47
  you can't get very many spaces like this
• 56:50
  in this area.
• 56:51
  Absolutely.
• 56:52
  And so it drew me right to it.
• 56:54
  Absolutely good for you guys.
• 56:55
  Excellent.
• 56:56
  Well, we do a final segment here.
• 56:59
  Y'all know if you're regular listeners
• 57:00
  here, it's our Friday feel good.
• 57:02
  Uh,
• 57:03
  this is a quote by Lisa Heckman and
• 57:06
  a society that has you counting money,
• 57:08
  pounds, calories, and steps,
• 57:11
  be a rebel and count your blessings.
• 57:14
  Y'all know what to do.
• 57:14
  Find somebody, you know,
• 57:15
  tell them you love them.
• 57:17
  Look, Anthony,
• 57:18
  we appreciate you guys from Pilato and
• 57:20
  joining us today.
• 57:21
  And we want to make sure to reach
• 57:23
  out to you guys and give a big
• 57:25
  shout out.
• 57:26
  Thank you for joining us.
• 57:27
  Thank y'all.
• 57:27
  Y'all go visit them.
• 57:29
  Like I said,
• 57:29
  they'll be open in Franklin by the time
• 57:31
  this comes out.
• 57:32
  And so make sure you like, share,
• 57:34
  subscribe.
• 57:35
  If you miss us on YouTube,
• 57:37
  you can always get us on ninety four
• 57:39
  nine.
• 57:39
  The fan on Saturday and Sunday mornings
• 57:42
  here in Nashville.
• 57:43
  And that's all you do.
• 57:45
  That's all we got, guys.
• 57:46
  Y'all have a great afternoon.
• 57:47
  We'll see you.
• 57:48
  Anthony, we appreciate it, bud.
• 57:50
  Thank you very much.
• 57:50
  I really appreciate it.
• 57:51
  Yeah, and like I said,
• 57:52
  Charlie will be in contact.