Latest / Hurdle with Emily Abbate / Episode 66: Matthew Morton & Conrad Sandelman, Co-Founders Cha Cha Matcha

Transcript

Episode 66: Matthew Morton & Conrad Sandelman, Co-Founders Cha Cha Matcha · Hurdle with Emily Abbate

• 0:01
  Speaker 1: What's shaking guys. Emila Badi here Episode sixty six. That's
• 0:06
  Speaker 1: kind of crazy right, freaks me out every time this
• 0:09
  Speaker 1: episode number goes up.
• 0:10
  Speaker 2: Episode sixty six of Hurdle, a podcast that talks.
• 0:14
  Speaker 1: To everyone from entrepreneurs to top CEOs and athletes about
• 0:17
  Speaker 1: how they've gotten through tough times hurdles of sorts by
• 0:21
  Speaker 1: leaning into wellness. Your girl is fresh back from a
• 0:25
  Speaker 1: full seven days in Los Angeles, and every time I
• 0:28
  Speaker 1: go there, I have this feeling like wondering why I
• 0:31
  Speaker 1: still live in New York.
• 0:32
  Speaker 2: There's no humidity, it's gorgeous.
• 0:34
  Speaker 1: I ran twelve miles and it felt like a walk
• 0:36
  Speaker 1: in the park last weekend. Also shout out to all
• 0:39
  Speaker 1: the hurdlers that came and hung out for the Run Club.
• 0:42
  Speaker 2: It was so good to see you all.
• 0:45
  Speaker 1: Today's episode the founders of Cha Cha Macha, I've got
• 0:49
  Speaker 1: Conrad Sandleman and Matthew Morton.
• 0:52
  Speaker 2: They are a breath of fresh air.
• 0:54
  Speaker 1: They've got a lot of good things to say, and
• 0:57
  Speaker 1: it's kind of crazy how much they've done at such
• 0:59
  Speaker 1: a young age. The guys are just twenty six and
• 1:01
  Speaker 1: twenty seven, and they've got a mega interesting story before
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• 1:37
  Speaker 1: Now let's talk about Chacha Macha, matt and Conrad. They
• 1:40
  Speaker 1: were classmates at NYU, and let's just say that during
• 1:45
  Speaker 1: that time they weren't exactly living a perfectly healthy light.
• 1:49
  Speaker 1: You know, all the things that go hand in hand
• 1:51
  Speaker 1: with being a college student, late nights, going out, studying,
• 1:55
  Speaker 1: trying to fit it all together. And Matthew was at
• 1:59
  Speaker 1: one point drinking, when he says, with ten red bulls
• 2:01
  Speaker 1: a day, he was a smoker, and just wasn't really
• 2:05
  Speaker 1: feeling great under a lot of stress and not exactly
• 2:08
  Speaker 1: sure what he was going to do.
• 2:09
  Speaker 2: When he graduated collage. That's when his buddy Conrad had
• 2:13
  Speaker 2: a challenge for him.
• 2:14
  Speaker 1: He said, why don't for thirty days you try this
• 2:17
  Speaker 1: thing I've been drinking.
• 2:18
  Speaker 2: And what Conrad had been drinking was macha.
• 2:21
  Speaker 1: He said, give up the red Bull for thirty days,
• 2:23
  Speaker 1: see how you feel, and then we'll tackle the rest
• 2:26
  Speaker 1: of those maybe not the healthiest habits from there. So
• 2:30
  Speaker 1: that's exactly what he did. He successfully leans off of
• 2:32
  Speaker 1: the red Bull, and the two of them go on
• 2:34
  Speaker 1: this quest to not just try all of the macha
• 2:38
  Speaker 1: in New York City, but then graduate college, head to Japan,
• 2:43
  Speaker 1: build their own custom, ceremonial grade blend of macha, come home,
• 2:48
  Speaker 1: and that's when Chatcha Macha was born. If you never
• 2:51
  Speaker 1: heard of Chascha Macha before, it is a cafe that
• 2:54
  Speaker 1: serves obviously macha as well as some other really yummy things.
• 2:58
  Speaker 1: I'm a huge fan myself of the macha soft serve
• 3:01
  Speaker 1: they've got there. They've got locations here in New York
• 3:04
  Speaker 1: as well as in Los Angeles, and they're about to
• 3:07
  Speaker 1: release are ready to drink beverage and they'll give you
• 3:10
  Speaker 1: all the deeds on that. Today in the episode, we
• 3:14
  Speaker 1: talk about everything from what it's like to be entrepreneurs
• 3:17
  Speaker 1: at such a young age, how crazy it was when
• 3:19
  Speaker 1: their business took off, the hilarious things they had to
• 3:22
  Speaker 1: deal with, like replacing the floor in their first location
• 3:25
  Speaker 1: right before they were trying to open. I mean, their
• 3:28
  Speaker 1: story is really inspiring, really landing on if you have
• 3:31
  Speaker 1: an idea, if you know there's something you want to do,
• 3:33
  Speaker 1: if you put your head down, you're willing to do
• 3:35
  Speaker 1: the work, anything is possible. As always Instagram, Twitter, Facebook,
• 3:40
  Speaker 1: at Hurdle podcast at Emily a Body. You guys have
• 3:43
  Speaker 1: been blowing my mind with the messages that you're sending
• 3:45
  Speaker 1: about Hurdle's.
• 3:46
  Speaker 2: Impact on you.
• 3:47
  Speaker 1: I was sitting with a girlfriend at the last weekend
• 3:50
  Speaker 1: at the Propel collabse event where I had an awesome
• 3:53
  Speaker 1: opportunity to moderate a panel with the Revenge Body trainers,
• 3:57
  Speaker 1: and I was sitting there. Couple messages came in and
• 4:01
  Speaker 1: I literally started crying while.
• 4:03
  Speaker 2: Eating a fruit cup.
• 4:05
  Speaker 1: I swear, I hear you when you say what you're
• 4:08
  Speaker 1: listening to is making an impact on you. But I
• 4:10
  Speaker 1: just want you to know that what you're saying to
• 4:12
  Speaker 1: me is making an impact on me. This is a
• 4:15
  Speaker 1: two way conversation and I am so lucky to have
• 4:19
  Speaker 1: you guys listening into this, engaging with this.
• 4:22
  Speaker 2: It just means the world to me.
• 4:23
  Speaker 1: Emily at hurdle dot us if you need anything or
• 4:26
  Speaker 1: just want to say hi.
• 4:27
  Speaker 2: And that's it. With that, let's get to hurdling today.
• 4:39
  Speaker 1: I'm sitting down with the founders of Chatcha Macha. I've
• 4:43
  Speaker 1: got Matthew Morton and Conrad Sandleman.
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  Speaker 3: Hey, guys, Hey, how's it going. Thanks for having us.
• 4:48
  Speaker 2: Hey, welcome to this cool podcast space.
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  Speaker 4: Thanks for having us.
• 4:51
  Speaker 1: Huge shout out to my friends at MOSS for letting
• 4:53
  Speaker 1: us to use their studio today.
• 4:55
  Speaker 2: I'm feeling like we're kind of a big deal.
• 4:58
  Speaker 1: And I'm also thankful for you for bringing me some
• 5:00
  Speaker 1: macha because I needed an upper right now.
• 5:04
  Speaker 4: Love it.
• 5:04
  Speaker 1: Yeah, let's talk about macha. What for someone who doesn't
• 5:08
  Speaker 1: know about macha?
• 5:09
  Speaker 2: What is it?
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  Speaker 4: Macha's basically a superpowered green tea, So one macha is
• 5:15
  Speaker 4: equivalent to ten green teas and green tea you're drinking
• 5:20
  Speaker 4: the extract from the plant. Macha comes from the same plant,
• 5:23
  Speaker 4: but it's grown differently, process differently, and served differently, so
• 5:28
  Speaker 4: you're actually ingesting the entire plant. It's pulverized into a
• 5:31
  Speaker 4: really fine powder and then you mix that powder with water.
• 5:34
  Speaker 1: I feel like I hear that and it makes me like, shoot,
• 5:39
  Speaker 1: is this safe? Like that feels like a lot of
• 5:41
  Speaker 1: green tea at once.
• 5:42
  Speaker 4: Totally. Yeah. But it's all very good things. Yeah, a
• 5:46
  Speaker 4: lot of antioxidants, amino acids, vitamins, and minerals. It has
• 5:51
  Speaker 4: an amino acid called alfianine, which is a natural supplement
• 5:55
  Speaker 4: that people just take sometimes even with their coffee that
• 5:58
  Speaker 4: makes you super calm and relaxed, which combats the jitters.
• 6:02
  Speaker 1: Well, I was gonna say, because if you're drinking like
• 6:04
  Speaker 1: ten cups of green tea simultaneously and it's caffeinated, it's
• 6:09
  Speaker 1: probably like, ah, like a lot.
• 6:12
  Speaker 3: It's definitely, it's definitely not like that at all. We
• 6:16
  Speaker 3: always like to say if coffee's caffeine high is like
• 6:19
  Speaker 3: a roller coaster, Macha, it's more like a walk in
• 6:21
  Speaker 3: the park in a sunny day.
• 6:23
  Speaker 2: Oh it sounds smooth.
• 6:25
  Speaker 4: I'm in very smooth.
• 6:26
  Speaker 2: I'm into it.
• 6:26
  Speaker 1: Okay, So spoiler for the people listening at a home, like,
• 6:31
  Speaker 1: how old are you guys.
• 6:32
  Speaker 4: I'm twenty six, okay, just turned twenty seven.
• 6:35
  Speaker 1: Okay, So we've got some some young entrepreneurs here, I
• 6:40
  Speaker 1: would say, and how do two young guys get interested
• 6:45
  Speaker 1: in macha?
• 6:46
  Speaker 2: So I want to dial it back. Let's dial it back.
• 6:48
  Speaker 2: Let's talk about where you're from. Where did you guys
• 6:50
  Speaker 2: grow up.
• 6:50
  Speaker 3: I grew up in New York City and Matt grew
• 6:53
  Speaker 3: up in LA But we met at NYU.
• 6:55
  Speaker 1: Okay, so you met at NYU? And what were you
• 6:58
  Speaker 1: going to NYU?
• 6:59
  Speaker 2: Four? What were we in college for?
• 7:02
  Speaker 4: I was in the business school. I was a double
• 7:05
  Speaker 4: major in marketing and business management, and I did a
• 7:09
  Speaker 4: minor in art history actually okay.
• 7:11
  Speaker 3: And I was in Galladen, which is the School of
• 7:13
  Speaker 3: Individualized Studies. So I did a mix of hospitality and marketing.
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  Speaker 2: Okay, hospitality and marketing.
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  Speaker 1: Okay, So this is all like, seems like a good
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  Speaker 1: foundation for where we're going.
• 7:22
  Speaker 2: Talk to me about what life was like in college.
• 7:27
  Speaker 2: It was really fun, yeah, really fun.
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  Speaker 4: It was also pretty stressful. Stern is a pretty competitive school.
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  Speaker 4: We actually met each other because we're living in the
• 7:38
  Speaker 4: same dorm in Washington Square West. We met on mecdougal
• 7:42
  Speaker 4: Street in September October, I think twenty fifteen, and we
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  Speaker 4: became friends shortly after. I definitely am a lot more
• 7:54
  Speaker 4: organized now than back then.
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  Speaker 3: It's a little chaotic back then.
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  Speaker 1: Yeah, I can't even imagine what it's like to be
• 8:00
  Speaker 1: a college student in New York City. Like I feel
• 8:03
  Speaker 1: like when I arrived in New York City and I
• 8:05
  Speaker 1: was I don't know, twenty three, it was overwhelming. But
• 8:08
  Speaker 1: to come here, I mean, you grew up here, but
• 8:10
  Speaker 1: to come here at eighteen and like you have all
• 8:13
  Speaker 1: this opportunity and like a lot of stimulation.
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  Speaker 4: Totally.
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  Speaker 2: Yeah, it's a lot.
• 8:19
  Speaker 4: Yeah, a lot of new people. And this is me
• 8:22
  Speaker 4: coming from la and even Conrad coming from living in
• 8:25
  Speaker 4: New York City meeting a lot of new people, so
• 8:28
  Speaker 4: many new places to go. Obviously, New York is really
• 8:32
  Speaker 4: a fun place and can sometimes get the best of you, totally,
• 8:35
  Speaker 4: and trying to manage with also being able to kind
• 8:42
  Speaker 4: of scheme your school schedule so that you only have
• 8:45
  Speaker 4: class from on Tuesday, Wednesday and Thursday.
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  Speaker 2: I used to do that.
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  Speaker 1: I mean I was going to school at Yukon and
• 8:51
  Speaker 1: the Boonies. But we did the same thing in the Boonies.
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  Speaker 3: Yeah, I don't think I understood the phrase New York
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  Speaker 3: City never sleeps until I went to college New York City,
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  Speaker 3: So then there was a big caffeine component around both
• 9:03
  Speaker 3: of our college lives.
• 9:05
  Speaker 1: Yeah, growing up in the city, were you like tempted
• 9:08
  Speaker 1: to go out and stuff really young or how was that?
• 9:12
  Speaker 3: It's always there? Yeah, but there was a time and
• 9:14
  Speaker 3: a place for it. It definitely wasn't every day or
• 9:16
  Speaker 3: every weekend. Then as you shift to living downtown New
• 9:19
  Speaker 3: York and you only have a couple of classes a week,
• 9:23
  Speaker 3: it definitely becomes a bigger component. Totally.
• 9:25
  Speaker 1: Okay, So you're both at NYU and your perspective study programs,
• 9:29
  Speaker 1: and at that time, like, what did you think you
• 9:31
  Speaker 1: wanted to do when you graduated?
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  Speaker 3: I think freshman year, I didn't really have an idea.
• 9:37
  Speaker 3: I think I was just in college and trying to
• 9:39
  Speaker 3: adjust and have fun. But then as we went through college,
• 9:43
  Speaker 3: especially together, we always had a love for food and
• 9:46
  Speaker 3: beverage and hospitality, so I think it was pretty obvious
• 9:49
  Speaker 3: early on that that's what we wanted to do.
• 9:51
  Speaker 4: What about you, Yeah, my family is in the restaurant business,
• 9:56
  Speaker 4: and I was a bus boy, bar back waiter all
• 10:01
  Speaker 4: throughout high school, So I felt somewhere in the back
• 10:06
  Speaker 4: of my head that there was a large possibility.
• 10:10
  Speaker 2: What kind of hospitality are they in? What kind of
• 10:12
  Speaker 2: restaurant business?
• 10:13
  Speaker 4: My grandfather started a place called Morton Steakhouse, and then
• 10:16
  Speaker 4: my dad kind of followed in his footsteps and founded
• 10:19
  Speaker 4: a hard rock cafe and hard rock hotel.
• 10:23
  Speaker 1: Okay, so you kind of have a solid background in hospitality.
• 10:26
  Speaker 1: Then household names. Man, Yeah, that's awesome. So you probably
• 10:29
  Speaker 1: learned a lot from them growing up totally.
• 10:31
  Speaker 4: Yeah, sort of a breakfast table, dinner table kind of discussion.
• 10:34
  Speaker 2: The whole thing. Okay, so we have a solid foundation.
• 10:38
  Speaker 2: You're in school.
• 10:40
  Speaker 1: Senior year in college is like you're about to be
• 10:43
  Speaker 1: thrust into all of it.
• 10:45
  Speaker 4: Yeah. And I don't know if you can tell by
• 10:48
  Speaker 4: the way that we dress, but we and especially me
• 10:52
  Speaker 4: and Stern in Stern. Stern's very competitive and everybody's wearing
• 10:57
  Speaker 4: a suit, and the classes and the grades are curved
• 11:00
  Speaker 4: so not everyone can get an a. So it's like,
• 11:02
  Speaker 4: you know, you're on some assignment and you're like, hey,
• 11:05
  Speaker 4: you know, do you want to like share notes? And
• 11:07
  Speaker 4: everyone's like pushing you away. They don't want to see
• 11:10
  Speaker 4: what they're working on because everybody's competing for that top
• 11:13
  Speaker 4: spot and I didn't. I didn't really fit in there.
• 11:18
  Speaker 4: And in addition to that, I would say my priorities
• 11:23
  Speaker 4: were really weighted towards my social life and going out.
• 11:30
  Speaker 1: Is the fraternity life at YU, Yeah, the fraternities definitely.
• 11:34
  Speaker 2: Not, definitely not.
• 11:35
  Speaker 1: Also, can we just disclaim you said the phrase the
• 11:37
  Speaker 1: way I dress, So.
• 11:38
  Speaker 2: Let's like talk.
• 11:39
  Speaker 1: Let's give the audience a little fashion synopsis of what's
• 11:41
  Speaker 1: happening here. I see some denim, some black T.
• 11:45
  Speaker 4: Shirts, shirts, baseball hat.
• 11:47
  Speaker 2: You and I are both wearing some I know the Yeah,
• 11:52
  Speaker 2: some Nikes.
• 11:53
  Speaker 4: Those are quartes. These these ones are actually different one.
• 11:58
  Speaker 4: They're based on the tail Wins nineteen seventies.
• 12:01
  Speaker 2: Okay, so we're fancy. Basically, what I'm trying to let
• 12:03
  Speaker 2: them know is that you're fancy.
• 12:04
  Speaker 4: Yeah, I was in sweatpants, though.
• 12:07
  Speaker 1: I was in sweatpants the same way, all right, So
• 12:10
  Speaker 1: we're sweatpants loving, social life, craving listen.
• 12:14
  Speaker 4: I was prescribed aderall when I was really young. I
• 12:17
  Speaker 4: was smoking like sixty cigarettes. You have no idea having
• 12:21
  Speaker 4: ten red bulls a day. Yeah, going out a lot
• 12:23
  Speaker 4: at night.
• 12:24
  Speaker 3: But also balancing school at the same time.
• 12:27
  Speaker 2: Yeah, which stressful.
• 12:29
  Speaker 4: It was a I don't balance is the wrong word.
• 12:33
  Speaker 1: Okay, So we're going out a lot and we're drinking
• 12:36
  Speaker 1: a lot of Red Bull. I'm not going to lie
• 12:39
  Speaker 1: like I'm not not a Red Bull fan, like I
• 12:40
  Speaker 1: like red Bull. Yeah, I mean, were you drinking the
• 12:43
  Speaker 1: sugar free what were you drinking?
• 12:45
  Speaker 4: I kind of like the sugar free one more a
• 12:47
  Speaker 4: little bit.
• 12:47
  Speaker 3: It's better.
• 12:48
  Speaker 1: Yeah, Okay, the consensus is sugar free red Bull. So
• 12:51
  Speaker 1: you're drinking a lot of red Bull and you're trying
• 12:53
  Speaker 1: to do it all. You're trying to have fun, you're
• 12:54
  Speaker 1: trying to go to your classes, you're trying not to
• 12:57
  Speaker 1: mess up at college. Yeah, And is there like a
• 13:00
  Speaker 1: breaking point?
• 13:01
  Speaker 4: Well, the study sessions were fueled by the smoking, the
• 13:08
  Speaker 4: red Bull, the adderall because I would procrastinate, procrastinate, then
• 13:14
  Speaker 4: go for a thirty six hours straight period in the library.
• 13:18
  Speaker 4: I don't know if it was necessarily a breaking point,
• 13:21
  Speaker 4: but it kind of goes in tandem with the fact
• 13:23
  Speaker 4: that both Conrad and I were about to graduate, not
• 13:30
  Speaker 4: really sure what was in store for us, and it
• 13:33
  Speaker 4: was much easier to kind of go out at night
• 13:37
  Speaker 4: and forget about the I guess decision that was at hand,
• 13:44
  Speaker 4: instead of being hungry getting out there and looking for
• 13:50
  Speaker 4: something that we would ultimately do right. And I think
• 13:55
  Speaker 4: the breaking point came around mid terms of senior year,
• 14:01
  Speaker 4: just super strung out, very stressed, not organizing my schoolwork,
• 14:09
  Speaker 4: which also is impacting my social life as well. And
• 14:14
  Speaker 4: I think, you know, we're just like, let's let's try
• 14:17
  Speaker 4: and get into the gym. Conrad brought me there. We're
• 14:21
  Speaker 4: walking on Broome Street and we passed this place Harni
• 14:26
  Speaker 4: and Sons, and Conrad was telling me his friend brought
• 14:30
  Speaker 4: this like weird green thing back from Japan and supposedly
• 14:36
  Speaker 4: like makes you lose weight and it helps you focus.
• 14:39
  Speaker 4: And I was like, sign me up.
• 14:40
  Speaker 2: Right, this sounds exactly what I need.
• 14:43
  Speaker 3: I think he undersold a little bit of how he
• 14:45
  Speaker 3: was feeling around those midterm times, so he.
• 14:47
  Speaker 2: Why don't you tell me how he was?
• 14:51
  Speaker 3: So I was always a big coffee drinker, and he
• 14:55
  Speaker 3: never took to coffee. He was a red bull guy,
• 14:57
  Speaker 3: yeah for sure, And so he was drinking a ton
• 14:59
  Speaker 3: of that. I think he got up to around ten
• 15:01
  Speaker 3: a day. And I said he was also the smoking
• 15:03
  Speaker 3: that came with that.
• 15:05
  Speaker 2: It's an expensive habit. When he actually two of them together.
• 15:08
  Speaker 4: I've saved twenty two thousand dollars since I quit smoking. Wow,
• 15:13
  Speaker 4: I have a little track.
• 15:14
  Speaker 1: Round when he says three packs a day, three packs
• 15:16
  Speaker 1: a day.
• 15:17
  Speaker 3: Yeah, it was three pounds a day.
• 15:19
  Speaker 4: Wow.
• 15:20
  Speaker 2: Okay, okay, so this is a big deal. Quitting smoking
• 15:23
  Speaker 2: is a big deal.
• 15:23
  Speaker 3: Yeah. So it was intent and with everything that he
• 15:25
  Speaker 3: was doing, and I was talking to him, I don't
• 15:28
  Speaker 3: think he realized what it was stemming from. And we
• 15:32
  Speaker 3: were walking by this tea store on Broome Street, and
• 15:36
  Speaker 3: I was kind of thinking, maybe it's the caffeine, because
• 15:40
  Speaker 3: I think it's pretty obvious that Rebel wasn't great for you.
• 15:43
  Speaker 3: So I thought maybe he needed a more sustainable way
• 15:46
  Speaker 3: to drink caffeine, because I knew no caffeine was definitely
• 15:49
  Speaker 3: not an option. Of course, So I had tried Macha
• 15:52
  Speaker 3: a couple of years prior, when my friend had brought
• 15:54
  Speaker 3: it back from Japan, but it was really not accessible
• 15:57
  Speaker 3: back then, and I wasn't trying to whisk it before
• 15:59
  Speaker 3: high school. So I drank it on and off, but
• 16:02
  Speaker 3: never really took to it that intensely. And we were
• 16:05
  Speaker 3: walking by the store and I was like, oh, let's
• 16:07
  Speaker 3: try let's try macha and we drank it and we
• 16:11
  Speaker 3: went to the gym and we had one of the
• 16:12
  Speaker 3: best workouts we've ever had. Our minds were clear, and
• 16:15
  Speaker 3: we thought, oh, this is really cool. So then I
• 16:19
  Speaker 3: kind of pitched this idea of trying macha for thirty
• 16:22
  Speaker 3: days and not drinking any other form of caffeine and
• 16:25
  Speaker 3: be a good friend. I decided to do it with him,
• 16:29
  Speaker 3: and it was in those thirty days that not only
• 16:31
  Speaker 3: did he feel way better, which he can speak to,
• 16:33
  Speaker 3: but I also realized how bad I actually felt from coffee.
• 16:37
  Speaker 3: I thought everyone drinks coffee, I clearly feel fine. But
• 16:40
  Speaker 3: when I kind of detalked from it and gone in
• 16:42
  Speaker 3: this Macha cake, I think it really changed my life
• 16:45
  Speaker 3: and definitely changed his life.
• 16:47
  Speaker 2: Thirty days. Yeah, what a challenge.
• 16:49
  Speaker 4: Well, he also undersold this workout too, because I remember
• 16:52
  Speaker 4: it very vividly. I'm listening to a podcast. I'm on
• 16:56
  Speaker 4: the lift. I think it was how I built this.
• 17:02
  Speaker 4: I'm not sure.
• 17:03
  Speaker 2: I'm a huge how huge guy? Raz fan?
• 17:05
  Speaker 4: Yeah? He's great, okay, And I'm flying on the elliptical,
• 17:10
  Speaker 4: literally flying on the elliptical. I'm my mind's just sharp.
• 17:14
  Speaker 4: I can literally hear everything that's going on there, hitting
• 17:19
  Speaker 4: the elliptical, lifting weights, and I feel amazing after Normally
• 17:23
  Speaker 4: I'm like about to heave and die after the workp
• 17:29
  Speaker 4: and that's when I'm shotgunning a red bull.
• 17:32
  Speaker 2: Okay.
• 17:33
  Speaker 1: So in the thirty day Macha challenge, are we also
• 17:37
  Speaker 1: weaning off cigarettes or when does that happen?
• 17:40
  Speaker 4: That happened a little bit later?
• 17:41
  Speaker 1: Okay, One step at a time, one step at a time, okay.
• 17:43
  Speaker 1: So first we dished the red ball and we just
• 17:45
  Speaker 1: go with macha. Yeah, okay, And are you buying it
• 17:49
  Speaker 1: at this cafe every day? Are you like buying something
• 17:51
  Speaker 1: to make on your own or how is this working?
• 17:53
  Speaker 3: So this is where the market research phase started, and
• 17:56
  Speaker 3: not necessarily the light bulb moment where we decided to
• 17:59
  Speaker 3: start a business out of it. But we just wanted
• 18:01
  Speaker 3: to drink macha. So we tried to find a place
• 18:03
  Speaker 3: where we like to drink macha, and we couldn't really
• 18:06
  Speaker 3: find what Matt can speak to the type of places
• 18:09
  Speaker 3: we were finding, but there was definitely none we were
• 18:11
  Speaker 3: happy with.
• 18:12
  Speaker 1: It's so funny, like I'm envisioning like two of my
• 18:14
  Speaker 1: guy friends starting this company and like the one of
• 18:17
  Speaker 1: them being like, yo, you should just drink macha every
• 18:19
  Speaker 1: day for thirty days, and all of that our other
• 18:21
  Speaker 1: friends probably being like, this is crazy.
• 18:24
  Speaker 2: What are you doing?
• 18:25
  Speaker 4: Yeah, But during those thirty days, the effect really really
• 18:30
  Speaker 4: really was astounding. I mean I got a lot more organized,
• 18:37
  Speaker 4: my mind worked in a completely different way. Mancha really
• 18:40
  Speaker 4: helps you focus. Monks used to use it to elevate
• 18:42
  Speaker 4: their meditations, and the mental clarity that you get from it,
• 18:47
  Speaker 4: the feeling that you get from it is very, very different.
• 18:50
  Speaker 4: Every other caffeine makes you feel really jittery, really foggy.
• 18:54
  Speaker 4: Macha you really feel sharp and you can kind of
• 18:57
  Speaker 4: do whatever you want, whether that's studying or workout work.
• 19:01
  Speaker 4: I really really stand by it. And it was during
• 19:03
  Speaker 4: this time that you know, I'm asking people, hey, do
• 19:06
  Speaker 4: you know what this thing is? And they're literally like no,
• 19:10
  Speaker 4: maybe one out of one hundred people, So what year
• 19:12
  Speaker 4: is this? This is twenty fifteen.
• 19:13
  Speaker 1: Okay, Yeah, I mean I feel like that's when it
• 19:16
  Speaker 1: started to become like a thing that you would hear
• 19:18
  Speaker 1: about every now and again, but it wasn't what it
• 19:21
  Speaker 1: is now.
• 19:21
  Speaker 3: Well, that's where when we were trying to find a
• 19:23
  Speaker 3: place to find macha to drink every day, is when
• 19:26
  Speaker 3: we kind of discovered there were only really two types
• 19:29
  Speaker 3: of places in New York at that time. There were
• 19:31
  Speaker 3: these old, stuffy tea houses that served macha super traditional
• 19:34
  Speaker 3: and only one way, which is cool to see but
• 19:37
  Speaker 3: not necessarily conducive to our lifestyle, or somewhere we wanted
• 19:40
  Speaker 3: to go every day where there were some coffee shops
• 19:42
  Speaker 3: that were starting to see a trend in macha, so
• 19:45
  Speaker 3: they put it on their menu as an afterthought. So
• 19:47
  Speaker 3: the quality wasn't good, right, So that's when we started
• 19:50
  Speaker 3: ordering macha ourselves on the internet and went It's this
• 19:53
  Speaker 3: huge discovery phase trying to find out what type of
• 19:56
  Speaker 3: macha we really liked, and that's when it became a
• 20:00
  Speaker 3: passion more so than just caffeine habit.
• 20:03
  Speaker 2: So where do we go from here?
• 20:04
  Speaker 4: So one of the only case studies that I actually
• 20:08
  Speaker 4: even read in business school was a case study on
• 20:11
  Speaker 4: Howard Schultz and Starbucks, and I think that was where
• 20:15
  Speaker 4: the first idea for chachamacha came. Were nineties kids, obviously,
• 20:22
  Speaker 4: as we said, and we didn't really see the evolution
• 20:27
  Speaker 4: of the coffee shop in America. But as I read
• 20:33
  Speaker 4: Howard Schultz went to Milan, saw these espresso bars, the
• 20:37
  Speaker 4: baristas performing with flair and brought that back to America.
• 20:42
  Speaker 4: Before then, there was only basically folgers over burnt diner coffee,
• 20:48
  Speaker 4: no exotic espresso beans from Sumatra, Theiopia, and the light
• 20:53
  Speaker 4: bulb really came on there. Because I'm not a fan
• 20:58
  Speaker 4: of coffee, I'm not a fan of the Starbucks experience,
• 21:02
  Speaker 4: and we really thought we could kind of extrapolate on
• 21:06
  Speaker 4: that and do what they did for espresso with Macha.
• 21:11
  Speaker 2: Okay, so we take a trip.
• 21:13
  Speaker 3: We took a trip.
• 21:14
  Speaker 2: Tell me about the trip.
• 21:16
  Speaker 4: Trip was amazing.
• 21:17
  Speaker 2: Where did we go?
• 21:20
  Speaker 4: We went to a few different places in Asia, Tokyo
• 21:24
  Speaker 4: and Kyoto and Uji being the most important. Started off
• 21:31
  Speaker 4: in Japan in Tokyo, went to a lot of different
• 21:37
  Speaker 4: tea ceremonies there, a lot of different cafes that really
• 21:43
  Speaker 4: inspired us. Really there's really really cool stuff out there.
• 21:47
  Speaker 4: And then went down to a bunch of different farms
• 21:50
  Speaker 4: in Kyoto outside of Kyoto and Ugi and found a
• 21:55
  Speaker 4: farm that we really loved working with and we built
• 22:01
  Speaker 4: a blend with them that we thought was kind of
• 22:04
  Speaker 4: the best tasting Mancha.
• 22:06
  Speaker 2: So when you went out there, did you have it
• 22:07
  Speaker 2: pre planned?
• 22:08
  Speaker 1: Everywhere that you were going to go or was this
• 22:10
  Speaker 1: kind of ring by the seat of your pants thing.
• 22:12
  Speaker 2: It feels like it you guys like, yeah.
• 22:15
  Speaker 3: We're very off the cup.
• 22:16
  Speaker 4: It was.
• 22:17
  Speaker 3: It was part we're graduating college, let's take a trip,
• 22:20
  Speaker 3: let's have some fun here. Yeah, it's part we're obsessed
• 22:23
  Speaker 3: with Macha, so let's cater trip around Macha. And then
• 22:26
  Speaker 3: also we thought there could be a lot of inspiration there,
• 22:29
  Speaker 3: so let's take a trip around that. And then as
• 22:32
  Speaker 3: we hit the different areas of Japan, it kind of
• 22:34
  Speaker 3: happened organically that we were meeting with a bunch of
• 22:36
  Speaker 3: different families and tea farmers, and we just happened to
• 22:39
  Speaker 3: find one that we really liked and were able to
• 22:41
  Speaker 3: create a really awesome blend with. And then from that trip,
• 22:45
  Speaker 3: when we came back to New York, we thought, Okay,
• 22:48
  Speaker 3: this is really cool. We definitely need to do something
• 22:50
  Speaker 3: about this. So then we kind of started the development
• 22:53
  Speaker 3: phase of our business, which meant us spending a lot
• 22:56
  Speaker 3: of time in other coffee shops because we needed a
• 22:59
  Speaker 3: place to work and honestly didn't have an actual office
• 23:01
  Speaker 3: until a year ago. We worked out of a basement
• 23:03
  Speaker 3: out of one of our stores, and through us going
• 23:05
  Speaker 3: to all those coffee shops, even the ones that were
• 23:08
  Speaker 3: deemed cool by everyone else, we just didn't like the
• 23:11
  Speaker 3: vibe in any of them. They were all super dark,
• 23:14
  Speaker 3: would they would play really aggressive music that the precess
• 23:17
  Speaker 3: would be jerks to us and kind of make us
• 23:19
  Speaker 3: feel stupid, And we just didn't like that. We were
• 23:22
  Speaker 3: the customer and we thought we should have a great
• 23:25
  Speaker 3: experience at all times. So then cha cha really spurred
• 23:27
  Speaker 3: out of that.
• 23:29
  Speaker 1: I gotta know, when you were making that custom blend
• 23:32
  Speaker 1: over on your trip, did you think when you were
• 23:34
  Speaker 1: doing that that you were going to come back and
• 23:36
  Speaker 1: like use it as this burth this business or were
• 23:39
  Speaker 1: you just like making it for the two of you.
• 23:40
  Speaker 4: No, No, at that point we knew before that. We
• 23:43
  Speaker 4: tried I think every single match that's available in the
• 23:46
  Speaker 4: United States, more than one hundred and fifty.
• 23:49
  Speaker 2: That's insane.
• 23:50
  Speaker 4: Yeah, And we're very particular about taste and places and quality,
• 23:57
  Speaker 4: and we luck fell into maybe one of the best
• 24:03
  Speaker 4: farms in all of Japan. And we didn't even know
• 24:07
  Speaker 4: until about a year ago that the first harvest from
• 24:10
  Speaker 4: our farm literally goes to the Emperor of Japan and
• 24:13
  Speaker 4: there's an award given to artisans in Japan, where they're
• 24:18
  Speaker 4: a national treasure of Japan, and the head farmer in
• 24:22
  Speaker 4: our farm actually has that award. I think, I don't
• 24:24
  Speaker 4: even there's very few, less than less than twenty people
• 24:27
  Speaker 4: that have that woodworkers, et cetera. So we knew at
• 24:31
  Speaker 4: that point.
• 24:32
  Speaker 2: Yeah, that's awesome, Yeah, and so awesome.
• 24:35
  Speaker 4: To extrapolate on what Conrad was saying, I'm I had
• 24:38
  Speaker 4: never I don't go and drink coffee at cafes. I
• 24:41
  Speaker 4: don't do work at cafes. It was the library or
• 24:43
  Speaker 4: at home for me.
• 24:44
  Speaker 2: Yeah.
• 24:45
  Speaker 4: And when you go in and you're trying to figure
• 24:48
  Speaker 4: out what you want and there's like a piccolo or
• 24:50
  Speaker 4: a cartado or a machiato, and the barista makes you
• 24:55
  Speaker 4: you know, they're like, do you want the Kenyan espresso
• 24:57
  Speaker 4: or the Ethiopian espresso? And I'm like, I I don't know,
• 25:00
  Speaker 4: I just want something good. And that's that was kind
• 25:05
  Speaker 4: of the misstep and the common theme that we saw
• 25:08
  Speaker 4: with all these shops. And also, why does the barista
• 25:12
  Speaker 4: need to serve me in a bow tie?
• 25:14
  Speaker 2: Why does that need to happen like that?
• 25:16
  Speaker 3: The whole coffee system is almost set up to be
• 25:20
  Speaker 3: anti social and Matt and I being super social. We
• 25:23
  Speaker 3: wanted to open a day cafe that was insanely social.
• 25:26
  Speaker 1: It's so funny because you're talking about trying like one
• 25:28
  Speaker 1: hundred and fifty different matches. I feel like being nineties kids.
• 25:30
  Speaker 1: I'm kind of surprised unless maybe I missed the boat
• 25:33
  Speaker 1: on this that you weren't blogging about it.
• 25:35
  Speaker 3: Randomly, not bloged.
• 25:36
  Speaker 4: Definitely not bloggers, But I.
• 25:38
  Speaker 2: Feel like this would be like the perfect blog that
• 25:40
  Speaker 2: someone would read.
• 25:41
  Speaker 3: It probably would have been helpful if we've blogged about it,
• 25:43
  Speaker 3: but we're not bloggers.
• 25:44
  Speaker 4: Okay, so we missed that boat.
• 25:46
  Speaker 2: Yeah I missed the boat.
• 25:46
  Speaker 1: Okay, so you but you're not good, right, jumped on
• 25:48
  Speaker 1: a good You jumped on a good boat. So you
• 25:51
  Speaker 1: have this idea, you're you're like all in on this
• 25:53
  Speaker 1: cafe concept. But hello, mega intimidating for two kids fresh
• 26:00
  Speaker 1: out of college.
• 26:01
  Speaker 3: Yeah, we just went for it.
• 26:03
  Speaker 4: Yeah, I think riffing off what we were saying about college.
• 26:06
  Speaker 4: We don't really fit in with the rest of the
• 26:08
  Speaker 4: crowd and definitely don't fit in with corporate America. Yeah,
• 26:13
  Speaker 4: so that was that was never an option for us.
• 26:16
  Speaker 4: I think we both were like, no one's ever going
• 26:18
  Speaker 4: to see our transcript from college. That's that's our goal. Like,
• 26:21
  Speaker 4: I'm not going to go and you know, run around
• 26:24
  Speaker 4: with my resume.
• 26:31
  Speaker 1: Taken a break from today's episode to give my sponsor,
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• 26:38
  Speaker 2: Guys. Athletic Greens came.
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• 26:43
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• 27:51
  Speaker 1: So now that we have this idea, like, how do
• 27:53
  Speaker 1: you even get this into motion after you have this
• 27:56
  Speaker 1: ideal Macha blend that you.
• 27:57
  Speaker 3: Want to use? Yeah, So this is when we started
• 28:01
  Speaker 3: going to coffee shops, but just as a place to work,
• 28:04
  Speaker 3: not really do market research. And the goal was just
• 28:07
  Speaker 3: to find one where we like to hang out so
• 28:09
  Speaker 3: we could get the ideas flowing. And we couldn't find one.
• 28:13
  Speaker 3: Am I exaggerating?
• 28:14
  Speaker 2: No, not exaggerating.
• 28:16
  Speaker 3: Not one. And we thought it was really weird.
• 28:19
  Speaker 2: Were you in all the boroughs? I'm curious.
• 28:20
  Speaker 3: We went everywhere, We went everywhere, everywhere.
• 28:23
  Speaker 1: Okay, I have a couple of coffee shops. I like,
• 28:25
  Speaker 1: like what I found one of Williamsburg I like the
• 28:27
  Speaker 1: other day.
• 28:27
  Speaker 2: It's called Devotion.
• 28:30
  Speaker 4: We've been everywhere. By the way, it's pretty.
• 28:32
  Speaker 2: Cool, very brightly lit. There's plants on the walls.
• 28:34
  Speaker 3: But for some reason there it's anti social antisocial.
• 28:38
  Speaker 1: Okay, so coffee shops are antisocial? So do you put
• 28:41
  Speaker 1: together our business plan? Like?
• 28:42
  Speaker 2: What do you do?
• 28:43
  Speaker 4: Yeah, we're putting together a business plan. We found some
• 28:47
  Speaker 4: like template online. We're literally like typing away at our
• 28:52
  Speaker 4: keyboards for months. But the biggest thing was so to
• 28:56
  Speaker 4: back to backtrack. What we have always wanted from the
• 29:00
  Speaker 4: beginning was a healthy red bull, something that you could
• 29:03
  Speaker 4: drink as much as you wanted to. Obviously, within reason,
• 29:06
  Speaker 4: it's not good to have more than four under milligrams
• 29:09
  Speaker 4: of caffeine. And we thought that the best way to
• 29:14
  Speaker 4: do that was to educate people about macha because most
• 29:18
  Speaker 4: people think it doesn't taste great. Most people don't know
• 29:21
  Speaker 4: what it is, they don't know what the health benefits are.
• 29:24
  Speaker 4: And we thought if we created a really cool place
• 29:27
  Speaker 4: where people would want to come and hang out and
• 29:29
  Speaker 4: talk to each other and experience macha, that would be
• 29:31
  Speaker 4: the best way to kind of create a spirit or
• 29:35
  Speaker 4: a vibe around macha and then we would bottle that.
• 29:39
  Speaker 3: Right.
• 29:39
  Speaker 1: Okay, so you find this like business plan template online?
• 29:43
  Speaker 2: This is reminding me. I think it is it?
• 29:45
  Speaker 1: Ben and Jerry is where they did the same thing.
• 29:47
  Speaker 1: We talk about this in there, how I built this episode.
• 29:49
  Speaker 1: He's like, I pulled this thing off because some guy
• 29:51
  Speaker 1: wanted to give us money but needed to see a
• 29:52
  Speaker 1: business plan. And he's like, and I just put ice
• 29:54
  Speaker 1: cream cone everywhere it said like some other word.
• 29:56
  Speaker 3: Yeah, we were fresh out of college, and in college
• 29:59
  Speaker 3: they teach you can't start a business without a business plan.
• 30:02
  Speaker 3: So we got out of college and.
• 30:05
  Speaker 1: And so you have right now three New York locations spoiler.
• 30:11
  Speaker 4: Building soon to be four soon to before Yeah, building
• 30:13
  Speaker 4: one in Brian Park.
• 30:14
  Speaker 1: So when you are thinking about opening your first you
• 30:18
  Speaker 1: have like a desired spot in mind and in the city,
• 30:20
  Speaker 1: or you're really just open.
• 30:22
  Speaker 4: To Yeah, we're looking a lot in uh Soho and Nolita.
• 30:28
  Speaker 4: I just felt that that was a convergence point for
• 30:30
  Speaker 4: a lot of different people in New York.
• 30:32
  Speaker 1: And when you walked into what would be your first
• 30:35
  Speaker 1: location for the first time, were you like, this is it?
• 30:38
  Speaker 3: Yeah? Yeah, it's like an am So it took us
• 30:41
  Speaker 3: a couple of months to find our first space, six
• 30:43
  Speaker 3: months to find our first space, and we wanted the
• 30:46
  Speaker 3: original goal of Chacha at the very least would be
• 30:48
  Speaker 3: a place that we wanted to hang out and our
• 30:50
  Speaker 3: friends wanted to hang out, so it had to be
• 30:53
  Speaker 3: in Nolita, Soho or the Lower east Side because that's
• 30:56
  Speaker 3: where we were hanging out a lot, and we were
• 30:59
  Speaker 3: looking at so many and we couldn't find one, and
• 31:02
  Speaker 3: all the brokers were kind of getting tired of working
• 31:04
  Speaker 3: with us, so they would go off the grid. And
• 31:07
  Speaker 3: this one guy who I'd rent an apartment from two
• 31:09
  Speaker 3: years earlier, gave us a call. I have a space.
• 31:13
  Speaker 3: You have to see it, and if you want it,
• 31:14
  Speaker 3: you have to take it today, which is kind of
• 31:17
  Speaker 3: a crazy move because taking the first lease is really
• 31:19
  Speaker 3: the start of the business, right. So it was an
• 31:22
  Speaker 3: old nail salon on Broome Street and we walked in
• 31:25
  Speaker 3: and I don't know, there's just something about it and
• 31:27
  Speaker 3: we thought it felt right and we kind of just
• 31:29
  Speaker 3: took it.
• 31:30
  Speaker 2: I've got to ask.
• 31:31
  Speaker 1: I mean, I'm sure this question is something you get
• 31:33
  Speaker 1: a lot, like where does the money come from for
• 31:35
  Speaker 1: your first spot?
• 31:37
  Speaker 4: Totally? So we raised some money from friends and family
• 31:41
  Speaker 4: and luckily we had some people that really believed in us.
• 31:45
  Speaker 1: Yeah, and then I mean, obviously, so fast forward to
• 31:50
  Speaker 1: like the doors opening on this first spot is it
• 31:52
  Speaker 1: an instant hit.
• 31:53
  Speaker 4: Or there was so much turmoil between that.
• 31:56
  Speaker 2: Yeah, okay, so let's talk about.
• 31:58
  Speaker 3: Some of that.
• 31:58
  Speaker 2: Then.
• 31:59
  Speaker 4: Well, we we've built this. First of all, we don't
• 32:02
  Speaker 4: know anything about construction, of course, not.
• 32:05
  Speaker 3: Anything about anything.
• 32:07
  Speaker 4: We've done the ceiling and the walls, and our general
• 32:12
  Speaker 4: contractor comes in Dominique.
• 32:15
  Speaker 3: Four weeks before we were supposed to.
• 32:17
  Speaker 4: Open, and he tells me that the floor is basically
• 32:23
  Speaker 4: not structurally sound.
• 32:25
  Speaker 3: Yeah I could be fine, but it could cave in.
• 32:27
  Speaker 3: It's actually what he says.
• 32:28
  Speaker 4: Yeah, And I'm like, that sounds like a little bit
• 32:30
  Speaker 4: of a problem. So it's no small task to demo
• 32:35
  Speaker 4: a floor and then build a new floor. It's actually
• 32:39
  Speaker 4: really complicated and it requires a lot of permitting and
• 32:43
  Speaker 4: a lot of time. And basically our four weeks just
• 32:47
  Speaker 4: turned into six months. And we were obviously really determined
• 32:52
  Speaker 4: to do that. So somehow we figure it out. But
• 32:57
  Speaker 4: in the meantime, we're trying to hire a general manager
• 33:00
  Speaker 4: for our store. So we're bringing people to a construction
• 33:05
  Speaker 4: barrier and then you open the door. I'm like, okay,
• 33:08
  Speaker 4: this is going to be our grand spot. But there's
• 33:11
  Speaker 4: no floor. You can see the basement, you can see
• 33:12
  Speaker 4: the basement. People are looking at us like we're crazy.
• 33:16
  Speaker 4: We're twenty two and twenty three and telling us twenty two.
• 33:21
  Speaker 3: We had the name already at this point because we
• 33:22
  Speaker 3: thought we were going to open. People were telling us
• 33:26
  Speaker 3: it wasn't a good name. You heard this.
• 33:29
  Speaker 2: It means very catchy.
• 33:30
  Speaker 4: Chah means tea in Japanese. It was actually the first
• 33:33
  Speaker 4: name we thought of just came to be. It was
• 33:35
  Speaker 4: I was the first no, no, no no, because the
• 33:39
  Speaker 4: idea was, okay, coffee is really serious, macha, and tea
• 33:44
  Speaker 4: is also really serious, Like you have this stigma in
• 33:47
  Speaker 4: your head of what tea is and you kind of
• 33:48
  Speaker 4: think of your grandparents drinking it. We're like, we want
• 33:51
  Speaker 4: to make it young and fun and we don't want
• 33:53
  Speaker 4: it to be serious, so why don't we just make
• 33:55
  Speaker 4: make a name up that's super like not serious.
• 34:00
  Speaker 3: And the branding followed suit with that, so everything kind
• 34:03
  Speaker 3: of went in tandem with this fun, energetic company.
• 34:06
  Speaker 2: I like it.
• 34:07
  Speaker 4: So we replaced the floor, replaced the floor, and it
• 34:11
  Speaker 4: actually helped us in a really weird way because we
• 34:14
  Speaker 4: were planning on opening in March and we ended up
• 34:17
  Speaker 4: opening June third, that's the day.
• 34:19
  Speaker 2: After my birthday.
• 34:19
  Speaker 3: Wow, special time, real day weekend, Yeah, oh, special time
• 34:23
  Speaker 3: after mos after.
• 34:24
  Speaker 2: World, right Aftermorald again.
• 34:26
  Speaker 4: Yeah, And that was the perfect time to open for
• 34:30
  Speaker 4: anybody that's thinking about opening up a restaurant. If you
• 34:32
  Speaker 4: can time it with the weather in New York, you're
• 34:35
  Speaker 4: going to do a lot better than you would in
• 34:37
  Speaker 4: the winter.
• 34:38
  Speaker 2: So you open and how does it feel.
• 34:40
  Speaker 3: So basically the plan was we had maybe three hundred
• 34:45
  Speaker 3: followers on Instagram at this point and probably all friends,
• 34:48
  Speaker 3: and we didn't hire a PR company until a couple
• 34:51
  Speaker 3: of weeks ago, and we've never done any paid marketing
• 34:54
  Speaker 3: or any paid social to this point, and we're first
• 34:57
  Speaker 3: time operators. So we decided to open our doors and
• 35:00
  Speaker 3: not tell anyone and try to do twenty or thirty
• 35:03
  Speaker 3: customers so we can figure it out. And it just
• 35:06
  Speaker 3: did not go that way. I think we did four
• 35:08
  Speaker 3: hundred and fifty day one, which I can't really explain,
• 35:11
  Speaker 3: and then it kind of never slowed down from there.
• 35:13
  Speaker 1: Yeah, first couple, you go to your locations, like the
• 35:17
  Speaker 1: one that's right down the street from where we are
• 35:19
  Speaker 1: right now in our business mad the lines around the
• 35:24
  Speaker 1: block for Machia for Macha, which.
• 35:27
  Speaker 2: Is crazy did you think that was what was going
• 35:30
  Speaker 2: to happen?
• 35:30
  Speaker 4: Not at all.
• 35:31
  Speaker 3: I thought we were gonna have one store for three years,
• 35:33
  Speaker 3: and now it's a little over three years and we're
• 35:35
  Speaker 3: going on six.
• 35:36
  Speaker 2: Wow.
• 35:36
  Speaker 1: Okay, So when do you get that understanding that it
• 35:40
  Speaker 1: goes from it's going to go from this one store
• 35:43
  Speaker 1: it's on Broom, Yeah, this one store on Broome Street,
• 35:45
  Speaker 1: to being bigger than that.
• 35:47
  Speaker 4: I think instantly we we knew that we were we
• 35:51
  Speaker 4: had something. We weren't sure what, and I've been afraid.
• 35:54
  Speaker 4: I'm always afraid that it's like gonna I don't know.
• 35:57
  Speaker 3: Yeah, I would say the first one, every day it
• 36:01
  Speaker 3: was doing insanely well. But I would go to bed
• 36:04
  Speaker 3: and wake up every morning thinking today is the day
• 36:07
  Speaker 3: that just no one.
• 36:09
  Speaker 4: Yeah, it was surreal because it didn't make sense.
• 36:12
  Speaker 2: And I know from the beginning.
• 36:13
  Speaker 1: So at the beginning, did you only have like one
• 36:16
  Speaker 1: beverage or was it like the entire beverage list, because
• 36:18
  Speaker 1: give the listener like a little understanding like what they
• 36:21
  Speaker 1: can get when they walk into one of your stores.
• 36:23
  Speaker 4: So we started off with Macho late and Macho lemonade
• 36:29
  Speaker 4: and Macha with water.
• 36:30
  Speaker 3: And coconut Mancho late on the menu, which is just
• 36:33
  Speaker 3: a macho lt with coconut milk, which became a thing,
• 36:37
  Speaker 3: yeah across the United States.
• 36:38
  Speaker 4: Yeah, and we had always had the plan to mix
• 36:43
  Speaker 4: macho with a lot of different things, which is what
• 36:45
  Speaker 4: we're doing in our cafes now and what we're doing
• 36:48
  Speaker 4: with our ready to drink.
• 36:50
  Speaker 2: Which we'll talk about in a minute.
• 36:51
  Speaker 4: Yeah, but we wanted to do it slowly, and we
• 36:55
  Speaker 4: kind of created this like street where drop culture around
• 37:01
  Speaker 4: softser flavors and drinks. So we do them for a
• 37:05
  Speaker 4: limited time only, and we come up with all kinds
• 37:08
  Speaker 4: of crazy ideas. I had some pink thing the other day,
• 37:11
  Speaker 4: pink drink.
• 37:12
  Speaker 2: Yeah, yeah, it's literally called the pink drink.
• 37:14
  Speaker 4: Yeah, that one's great. It's hibiscus maka b Pollen.
• 37:17
  Speaker 1: And I was working with anyone to come up with
• 37:20
  Speaker 1: these combos or is this all like so we're all
• 37:22
  Speaker 1: you guys from New.
• 37:22
  Speaker 3: York, we're all internal, But a lot of the ideas
• 37:25
  Speaker 3: come from him and I. So the as he was
• 37:28
  Speaker 3: talking about, we always do these special offerings. We just
• 37:31
  Speaker 3: like to do stuff that's fun that no one else
• 37:33
  Speaker 3: is doing. So before we started, we were like, oh,
• 37:37
  Speaker 3: it's cool to sell ice cream, so let's get a
• 37:40
  Speaker 3: soft ser machine and do macha vanilla, the two classic flavors.
• 37:42
  Speaker 2: I was experimenting with that.
• 37:45
  Speaker 3: That was actually the most fun part because ice cream taste,
• 37:47
  Speaker 3: I believe, even bad ice cream taste. Gube.
• 37:49
  Speaker 2: I'm a big fan of the Cha chamacha softcer.
• 37:51
  Speaker 3: Thank you, but it was kind of put there for fun,
• 37:55
  Speaker 3: and then we were selling a ton of day and
• 37:57
  Speaker 3: got ranked as the third best softcer in New York instantly.
• 38:00
  Speaker 3: It's something we thought was fun. So we were thinking,
• 38:02
  Speaker 3: what else can we do with this and what is
• 38:04
  Speaker 3: no one doing? So when you get a swirl of
• 38:07
  Speaker 3: macha and vanilla, it's green and white, and I feel
• 38:10
  Speaker 3: like we could play with this. So we decided to
• 38:11
  Speaker 3: do a pink lemonade flavor, so our swirl was pink
• 38:14
  Speaker 3: and green and that started like a month to month
• 38:16
  Speaker 3: offering where we switch out to vanilla flavor every month.
• 38:18
  Speaker 2: Because that was big on.
• 38:19
  Speaker 1: So did the macha itself like catch like crazy on Instagram?
• 38:24
  Speaker 1: Or was the soft serve of like the boiling point?
• 38:27
  Speaker 4: The soft serve popped it off, for sure, but the
• 38:29
  Speaker 4: drinks a lot of people post them to and the
• 38:32
  Speaker 4: lati art we have these like latier videos and stencils
• 38:35
  Speaker 4: and colored drinks, like we have a rainbow drink. But yeah,
• 38:40
  Speaker 4: it was really based on the lifestyle that Conrad and
• 38:44
  Speaker 4: I wanted to lead, which was, first of all, we're
• 38:48
  Speaker 4: going to this place every day, so we want to
• 38:50
  Speaker 4: create differentiated offerings. Not all that include Macha. We have
• 38:55
  Speaker 4: like a peach CBD drink, the Pink drink, which is
• 38:58
  Speaker 4: just hibiscus tea with bee pollen, and a lot of
• 39:01
  Speaker 4: better for you beverages, and then really healthy stuff to
• 39:05
  Speaker 4: go along with them, so like rob banana oates, chia pudding,
• 39:10
  Speaker 4: all stuff that we make in house, and we bake
• 39:12
  Speaker 4: all vegan and gluten free pastries in La actually now
• 39:17
  Speaker 4: and do super healthy food offerings with that you just
• 39:20
  Speaker 4: mentioned La.
• 39:20
  Speaker 2: So we've got two locations right now in La.
• 39:23
  Speaker 4: Yeah, got it.
• 39:23
  Speaker 1: Okay, I've got to ask, because we never touched on this.
• 39:28
  Speaker 1: When did the cigarette smoking stop?
• 39:31
  Speaker 4: Cigarettes smoking stopped a few years ago, but it was
• 39:33
  Speaker 4: a little bit after.
• 39:35
  Speaker 2: Did you feel like just a completely different person?
• 39:39
  Speaker 4: I quit smoking cigarettes and I literally got such bad
• 39:46
  Speaker 4: acne that I had to go to dermatologist and take
• 39:50
  Speaker 4: antibiotics and like have it injected. Just from this, like
• 39:54
  Speaker 4: stopping one day was one of the craziest things.
• 39:57
  Speaker 3: He smokes so much that it's been over a year
• 40:00
  Speaker 3: and a half and it's still weird to think of
• 40:02
  Speaker 3: them as not a smoker.
• 40:03
  Speaker 2: Wow, congratulations man, thanks, that's a big step. Yeah, that's awesome.
• 40:07
  Speaker 1: So these days, what does life look like for you guys?
• 40:10
  Speaker 4: So different?
• 40:11
  Speaker 3: Yeah, yeah, every day is different. So I think I
• 40:14
  Speaker 3: mentioned it earlier. We worked out of the basement of
• 40:17
  Speaker 3: our Broom Street store until a year ago we signed
• 40:21
  Speaker 3: our first office because while Matt and I were fine
• 40:24
  Speaker 3: working out of the basement, when you're trying to hire
• 40:26
  Speaker 3: employees that come from other great companies, to tell them
• 40:29
  Speaker 3: that they're going from some nice office to a basement
• 40:31
  Speaker 3: in the bottom of retail store, it's a little tricky.
• 40:34
  Speaker 3: It was like the same thing as a no floor situation.
• 40:36
  Speaker 3: With the manager at that time, their face was insane.
• 40:39
  Speaker 3: So we signed an office on Bowery and now we're
• 40:42
  Speaker 3: actually moving to one even closer door store on Lafayette,
• 40:46
  Speaker 3: and the team is just like still being grown out.
• 40:48
  Speaker 2: Now, how many people work for you now?
• 40:50
  Speaker 4: We have over one hundred people now, including Barista's right,
• 40:54
  Speaker 4: and then on the corporate team.
• 40:55
  Speaker 3: It'll be eleven probably in the next sixty to ninety days.
• 40:59
  Speaker 2: So many funny stories about like those first hires.
• 41:02
  Speaker 4: For sure, but going back to how life changes one day,
• 41:09
  Speaker 4: like June second, you're just a twenty three year old kid,
• 41:13
  Speaker 4: and June third, you gave birth to a child literally
• 41:18
  Speaker 4: and you need to be there every day and there's
• 41:22
  Speaker 4: a lot of dangerous stuff going on around the child
• 41:24
  Speaker 4: and you got to keep them safe and it really
• 41:27
  Speaker 4: really changed your life.
• 41:28
  Speaker 3: Totally and it's never ending. So we've been at these
• 41:32
  Speaker 3: retail stores since June twenty sixteen, so a little over
• 41:35
  Speaker 3: three years. But as Matt mentioned earlier, the goal was
• 41:39
  Speaker 3: always to make an accessible energy drink, So we're getting
• 41:43
  Speaker 3: gearing up for that launch. So that'll be launching mid September.
• 41:46
  Speaker 3: And it's as if we're starting a whole new business.
• 41:49
  Speaker 3: So instead of us thinking, oh, every day I'll get
• 41:52
  Speaker 3: a little easier because we'll get more used to running
• 41:54
  Speaker 3: this company, we're adding so many different components for our
• 41:56
  Speaker 3: business that it just gets more and more.
• 41:59
  Speaker 2: Is the drink Macha and water? Macha? What is it?
• 42:03
  Speaker 4: Yeah, So we're starting off with Macha and water, which
• 42:08
  Speaker 4: is the way Conna and I like to drink. Macha
• 42:10
  Speaker 4: has zero calories. Literally, the ingredient label just says macha
• 42:16
  Speaker 4: and water.
• 42:16
  Speaker 2: And where will people be able to buy this?
• 42:19
  Speaker 4: To start out, It's going to be online in our stores,
• 42:21
  Speaker 4: and then we have a bunch of different retailers that
• 42:23
  Speaker 4: we're going to work with which we're finalizing soon.
• 42:26
  Speaker 2: Exciting.
• 42:26
  Speaker 4: Yeah, And we have three other exkews or flavors that
• 42:30
  Speaker 4: we're working with. One is the is ginger, tumeric and water,
• 42:34
  Speaker 4: which is a classic combination that we have. It's one
• 42:37
  Speaker 4: of our most popular drinks. And we have one with
• 42:40
  Speaker 4: activated charcoal and macha, which is great for post workout detox.
• 42:44
  Speaker 4: And then one of our more classic ones, which is
• 42:47
  Speaker 4: like Macha Palmer. It's like half and half with macha
• 42:50
  Speaker 4: and lemonade.
• 42:51
  Speaker 2: Awesome.
• 42:53
  Speaker 1: Give me a fun hiring story, Come.
• 42:57
  Speaker 3: On, like in the hiring process, I mean.
• 43:02
  Speaker 2: Yeah, I feel like when you're young and an entrepreneur
• 43:04
  Speaker 2: and all.
• 43:04
  Speaker 3: I would time, I would say, the craziest move we've
• 43:08
  Speaker 3: ever pulled to hire someone was to hire our CFO Marty.
• 43:13
  Speaker 3: So he had previously worked at lock Clomb Coffee and
• 43:15
  Speaker 3: we had a bunch of conversations with him and it
• 43:18
  Speaker 3: was all locked up and good to go.
• 43:20
  Speaker 4: Revolution I start business, by the way, total game changer.
• 43:24
  Speaker 3: But he being a high position at another company and
• 43:27
  Speaker 3: being a respectful business person, he needed to give four
• 43:30
  Speaker 3: to six weeks notice, which was totally fine in our timeline.
• 43:34
  Speaker 3: But a lot can happen in four to six weeks.
• 43:37
  Speaker 3: So Matt and I, thinking that he's starting in a
• 43:39
  Speaker 3: couple of weeks, all pumped. We basically get a phone
• 43:42
  Speaker 3: call and he's distraught and he's basically telling us that
• 43:46
  Speaker 3: he's not going to take our job. And he lives
• 43:49
  Speaker 3: and is based out of Philadelphia. So Matt I got
• 43:52
  Speaker 3: on a train the next morning at seven am and
• 43:56
  Speaker 3: we convinced him to stay to say so, he went
• 43:58
  Speaker 3: to Philadelphia.
• 44:00
  Speaker 4: Into Philadelphia, had a breakfast meeting, had some Philly cheese steaks.
• 44:04
  Speaker 2: It was that your breakfast meeting.
• 44:05
  Speaker 4: No, we went after.
• 44:09
  Speaker 2: Wow, ballsy move.
• 44:11
  Speaker 3: Yeah, we got him.
• 44:13
  Speaker 2: We got them.
• 44:14
  Speaker 3: We're willing to do anything.
• 44:15
  Speaker 4: Conrad still does all the hiring. Every single person that
• 44:18
  Speaker 4: comes on board, Conrad meets them, talks to them, tells
• 44:21
  Speaker 4: them about the vision and the culture of Chacha.
• 44:24
  Speaker 3: We meet. Every single barista who potentially works at Chata
• 44:28
  Speaker 3: has to meet one of us for at least two minutes,
• 44:31
  Speaker 3: so we can always keep our culture alive and never
• 44:34
  Speaker 3: become corporate, because sometimes when you have operations people hiring people,
• 44:39
  Speaker 3: they'll hire a very corporate employee that doesn't fit the
• 44:42
  Speaker 3: company culture just to make sure that storage or Quinn
• 44:45
  Speaker 3: and they're doing a good job. And then I have
• 44:46
  Speaker 3: to be the counterbalance to be like, no, you can
• 44:49
  Speaker 3: train them on how to do that, but you can't
• 44:50
  Speaker 3: train someone how to be genuine and nice and hospital I.
• 44:53
  Speaker 1: Love the two minute test. It's like at least two minutes,
• 44:56
  Speaker 1: that's all at.
• 44:57
  Speaker 4: Least sometimes you know right off the right, I've met so.
• 44:59
  Speaker 3: Many people it would just be weird if it was
• 45:01
  Speaker 3: thirty seconds.
• 45:02
  Speaker 2: Tell me about what's next, like obviously this is ready
• 45:05
  Speaker 2: to drink.
• 45:05
  Speaker 4: Yeah, we want to go international. We have big plans. Yeah,
• 45:08
  Speaker 4: we go to We want to we want to take
• 45:10
  Speaker 4: something from Japan, bring into New York and then bring
• 45:12
  Speaker 4: it back to Japan. So we want to open there
• 45:15
  Speaker 4: a few other places, but the big thing. We have
• 45:19
  Speaker 4: a lot more canned and bottled drinks coming.
• 45:23
  Speaker 1: And I mean I can only imagine coming from the
• 45:26
  Speaker 1: family that you grew up in, is your family just like,
• 45:30
  Speaker 1: do they believe what's going on with you?
• 45:32
  Speaker 2: Yeah?
• 45:32
  Speaker 4: They they're stoked. Yeah, they're stoked.
• 45:35
  Speaker 1: Yeah, And then I know we I asked you, like
• 45:38
  Speaker 1: what does life look like now? And obviously it's so
• 45:40
  Speaker 1: different than it was back then, but like day to day,
• 45:42
  Speaker 1: are you in the stores or a lot or what
• 45:44
  Speaker 1: are you doing?
• 45:44
  Speaker 4: Yeah, so there's a lot of traveling. You know, we're
• 45:47
  Speaker 4: going to Florida, going to Texas for another bottling thing.
• 45:51
  Speaker 4: We're always in one of the stores. In the office,
• 45:54
  Speaker 4: I'm between La and New York. Now, we have a
• 45:59
  Speaker 4: lot of stuff to watch over. So really early mornings
• 46:05
  Speaker 4: and late nights.
• 46:06
  Speaker 2: Are we working out in the morning? Do we have
• 46:09
  Speaker 2: a fitness routine?
• 46:10
  Speaker 4: We're trying to work out in the morning. We're trying
• 46:12
  Speaker 4: definitely have a fitness routine.
• 46:14
  Speaker 2: Yeah, yeah, trying to get.
• 46:15
  Speaker 3: A better fitness routine. But there's a routine there.
• 46:18
  Speaker 2: Yeah, if you need help, you let me know. I
• 46:19
  Speaker 2: got you.
• 46:20
  Speaker 4: Cool, I'm here to help. Love it.
• 46:22
  Speaker 1: If you think about the best piece of advice you
• 46:25
  Speaker 1: guys have been offered in your time starting chacha, what
• 46:28
  Speaker 1: do you think that would be.
• 46:31
  Speaker 4: I think my brother gave me a really good piece
• 46:35
  Speaker 4: of advice which was get better before you get bigger.
• 46:39
  Speaker 4: And I think there's a fallacy out there that when
• 46:44
  Speaker 4: your company gets bigger, or especially for restaurants, when restaurant
• 46:49
  Speaker 4: chains get big, they sell out. I think when you
• 46:53
  Speaker 4: get bigger, there's an opportunity to sometimes lower your quality,
• 46:56
  Speaker 4: but there's an even bigger opportunity to get a lot
• 47:00
  Speaker 4: lot better and be able to do things that you
• 47:01
  Speaker 4: would never be able to do if you only had
• 47:04
  Speaker 4: a mom and pop operation. So I think that we
• 47:06
  Speaker 4: always try and stick by that.
• 47:08
  Speaker 3: And I would say the other one is that people,
• 47:11
  Speaker 3: some people have told us us to trust ourselves, especially
• 47:14
  Speaker 3: as we continue to get bigger. Kind of it seems
• 47:16
  Speaker 3: like the pressure gets more and more, so you look
• 47:18
  Speaker 3: to get advice from other people. But at the end
• 47:21
  Speaker 3: of the day, Chacha was built on like doing what
• 47:24
  Speaker 3: Matt and I felt was right, and I think we
• 47:26
  Speaker 3: just need to continue to do that.
• 47:28
  Speaker 1: I mean, trust is a big word, right. I'm sure
• 47:32
  Speaker 1: there have been times where it's really fun building a
• 47:36
  Speaker 1: business with your best friend, but also like, shoot, I'm
• 47:38
  Speaker 1: doing this with my friend, and times it can be
• 47:41
  Speaker 1: frustrating when you Conrad look at Matt, like, what is
• 47:44
  Speaker 1: it that you like?
• 47:45
  Speaker 2: About what he does for your company.
• 47:47
  Speaker 3: Well, I think we always talk about it. We balance
• 47:49
  Speaker 3: each other out really really well. So Matt is definitely
• 47:54
  Speaker 3: more emotional, high energy and like out there pitching a
• 47:59
  Speaker 3: ton of ideas and putting a lot of stuff out
• 48:01
  Speaker 3: there a lot of the time, and I think I'm
• 48:03
  Speaker 3: more level headed and grounded. So the tension between us,
• 48:06
  Speaker 3: I think really gets us to a point where we
• 48:08
  Speaker 3: both feel really.
• 48:09
  Speaker 4: Comfortable heading the clouds feet on the ground.
• 48:12
  Speaker 2: I love it.
• 48:13
  Speaker 1: You're really tall that way, you know, really tall that way,
• 48:16
  Speaker 1: a lot of ground. Matt, what is it that you
• 48:18
  Speaker 1: like about Conrad?
• 48:20
  Speaker 4: Yeah, we're yin and yang. If I make decisions based
• 48:24
  Speaker 4: on emotion, Conrad makes decisions on a rational basis, and
• 48:30
  Speaker 4: he is very very shrewd, and he can make a
• 48:37
  Speaker 4: split second decision on something that's really important, a great judgment.
• 48:43
  Speaker 1: All right, the finishing question, unless you have do you
• 48:46
  Speaker 1: have anything that you want to ask me?
• 48:48
  Speaker 2: Are we good here?
• 48:49
  Speaker 3: I'm kind of curious about the finness rou two now.
• 48:52
  Speaker 1: I mean we can get into that after, but I'm
• 48:53
  Speaker 1: just saying, like, I'm a certified run coach on a
• 48:55
  Speaker 1: personal trainer, so like, if you need.
• 48:56
  Speaker 4: Help, yeah, let's let's work out always trying to work
• 49:00
  Speaker 4: out more perfect.
• 49:01
  Speaker 1: Okay, right now you have an opportunity, Matt, to give
• 49:05
  Speaker 1: the Matt who's down in ten red bulls a day,
• 49:08
  Speaker 1: unsure about what his future is going to hold one
• 49:11
  Speaker 1: piece of advice.
• 49:12
  Speaker 2: Looking back on that hurl moment, what do you tell them?
• 49:16
  Speaker 4: Trymaga. I'm kidding. I think trust your gut, connect the
• 49:23
  Speaker 4: dots backwards. I read somewhere. If you are trying to
• 49:27
  Speaker 4: figure out where your strengths lie, if you make a
• 49:31
  Speaker 4: really key decision in your life, write it down and
• 49:35
  Speaker 4: then track your progress after six months or a year,
• 49:38
  Speaker 4: and you'll quickly find where your strengths and where your
• 49:40
  Speaker 4: weaknesses lie. And then most importantly, really find something that
• 49:46
  Speaker 4: you love doing. That's the most important thing. It doesn't
• 49:49
  Speaker 4: matter what it is, could be anything. If you don't
• 49:53
  Speaker 4: love what you're doing, you're going to burn out at a
• 49:55
  Speaker 4: certain point and somebody's going to do it better than you.
• 49:58
  Speaker 4: I really love what I do, so have to work
• 50:00
  Speaker 4: a day in my life. So you know, you can
• 50:03
  Speaker 4: quickly look back on your like I look back, Wow,
• 50:06
  Speaker 4: those three years passed by, and if I was doing
• 50:08
  Speaker 4: something that I didn't love. I would look at all
• 50:10
  Speaker 4: that time that I spent working at ten eleven o'clock
• 50:14
  Speaker 4: at night as time wasted, whereas I look at you know,
• 50:18
  Speaker 4: going out at night as time wasted. Now, so it.
• 50:21
  Speaker 2: Flipped anything, Dad, How do you feel?
• 50:25
  Speaker 3: I would just say just to slow down because sometimes
• 50:29
  Speaker 3: I think today in the world we live in, everyone
• 50:32
  Speaker 3: thinks you need to do everything really quickly. But there's
• 50:34
  Speaker 3: definitely a huge difference in rushing and being efficient. So
• 50:39
  Speaker 3: if you just slow down and efficiently get through all
• 50:41
  Speaker 3: your tasks, don't end up getting done better than if
• 50:44
  Speaker 3: you rush through all of them.
• 50:45
  Speaker 2: I love it. Guys, Thanks so much for your time.
• 50:47
  Speaker 4: Thank you.
• 50:48
  Speaker 1: Please take a moment and leave a quick review of
• 50:50
  Speaker 1: the podcast by clicking the link with the description to
• 50:53
  Speaker 1: this episode. We all face multiple hurroles in life. I
• 50:56
  Speaker 1: want to hear about yours. Reach out to me at
• 50:58
  Speaker 1: Emily at Hurdle dot You us connect with the podcast
• 51:01
  Speaker 1: on Instagram and Twitter at Hurdle Podcast. Guys, where do
• 51:04
  Speaker 1: they find you? Where do they connect with? Chatcha Give
• 51:07
  Speaker 1: me the lowdown.
• 51:09
  Speaker 4: At Chatamata chachamata dot com and you can find us
• 51:15
  Speaker 4: at any of our stores.
• 51:16
  Speaker 2: Yeah, hanging out drinking a lot of time.
• 51:18
  Speaker 1: Always I am at Emily a body, another hurdle conquered.
• 51:23
  Speaker 2: Catch you guys, next time.