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Transcript

Serving Spoon Legacy: Growing Up Inside Inglewood’s Most Iconic Soul Food Restaurant | Born To The Game Podcast · Born To The Game Podcast

• 0:00
  Speaker 1: We were at a restaurant and this is my first
• 0:02
  Speaker 1: time meeting him. It was it was a friend of
• 0:04
  Speaker 1: a friend. We were just talking. He had some call
• 0:06
  Speaker 1: of greens and he just knew I was from la.
• 0:09
  Speaker 1: He had some CALLI greens. This was in I believe
• 0:11
  Speaker 1: twenty eighteen, and so he has some collar greens. Like
• 0:14
  Speaker 1: hey man, you know he's collar greens. Good, but the
• 0:17
  Speaker 1: ain't no servant spoon call of greens.
• 0:19
  Speaker 2: And you're like, wait, dear, I like that my family
• 0:23
  Speaker 2: which is.
• 0:24
  Speaker 3: The servants spoons. And he was from Georgia.
• 0:28
  Speaker 2: This is gone to the game.
• 0:30
  Speaker 4: Leg is weak in every beating rhyme with the president peak.
• 0:34
  Speaker 4: We're running on bus and the time last time, but
• 0:38
  Speaker 4: tangerna si while we've been along on to the game,
• 0:42
  Speaker 4: carrying in the plane goes on the path, but it's
• 0:46
  Speaker 4: any day rise we run and proclaimed, this is going
• 0:51
  Speaker 4: to the day.
• 0:52
  Speaker 5: Lass Sport.
• 0:59
  Speaker 2: Welcome, Go Owed to Born to the Game.
• 1:01
  Speaker 6: Produced by Archimedia Group in collaboration with Inflection Network and
• 1:05
  Speaker 6: distributed through iHeartMedia. This is a space where the children
• 1:09
  Speaker 6: and families of iconic athletes, entertainers, and cultural figures share
• 1:13
  Speaker 6: the truth behind legacy, not just what their families did,
• 1:17
  Speaker 6: but who they were and how their legacy continues. Some
• 1:22
  Speaker 6: families passed down stories, some passed down traditions. This family
• 1:27
  Speaker 6: passed down a place the entire city calls home.
• 1:30
  Speaker 7: For decades, the Serving Spoon in Englewood has been more
• 1:33
  Speaker 7: than a restaurant. It's been a meeting place, a safe space,
• 1:37
  Speaker 7: a cultural landmark where generations have gathered over breakfast and conversation.
• 1:42
  Speaker 6: Founded by their grandfather, Harold East Sparks and recently owned
• 1:47
  Speaker 6: by their parents, Angie and J. C.
• 1:49
  Speaker 2: Johnson.
• 1:49
  Speaker 6: Today the grandchildren carry that legacy forward, not just as owners,
• 1:55
  Speaker 6: but as stewards of a community institution.
• 1:58
  Speaker 2: Police is welcome to Born to the Game, Jessica Justice.
• 2:04
  Speaker 6: I know, right when we saw Evan, our executive producer,
• 2:09
  Speaker 6: he had on Inglewood sweatpants.
• 2:14
  Speaker 2: Yeah, I need to cop some of those.
• 2:17
  Speaker 5: Thank you, join, Thank you for having us you guys.
• 2:21
  Speaker 2: I'm so excited.
• 2:24
  Speaker 6: So when we when we thought of Born to the
• 2:26
  Speaker 6: Game and when we came up with a concept, obviously
• 2:29
  Speaker 6: it was really about sports kids and entertainment kids, but
• 2:32
  Speaker 6: we wanted to tap into the culture and tapping into
• 2:38
  Speaker 6: Inglewood and just you know, organizations and restaurants and people
• 2:42
  Speaker 6: who had impacts on their communities. And so you guys
• 2:45
  Speaker 6: are a representation of that. And when people think of
• 2:49
  Speaker 6: the Serving Spoon, they think of Inglewood and La and
• 2:52
  Speaker 6: just you guys are the heartbeat of the city. So
• 2:55
  Speaker 6: we want to get into y'all's story because you guys
• 2:58
  Speaker 6: have such a huge impact on our not even just
• 3:02
  Speaker 6: Inglewood's community, the black community. So we want to get
• 3:05
  Speaker 6: into the origin story your grandfather, how the Serving Spoon
• 3:09
  Speaker 6: got started.
• 3:10
  Speaker 2: So just walk us through that.
• 3:14
  Speaker 4: So so.
• 3:18
  Speaker 1: Our grandfather, so our mom's dad. They were born in Ohio, Hamilton, Ohio,
• 3:27
  Speaker 1: That's where they were raised. Our grandparents got a divorce,
• 3:32
  Speaker 1: My grandma my mom moved to La Inglewood moved to
• 3:37
  Speaker 1: Inglewood Ye same street, Enterprise Avenue. And at the time
• 3:43
  Speaker 1: our granddad got remarried, our grandmother was not remarried, and
• 3:46
  Speaker 1: our granddad wanted to be closer to his baby momm
• 3:56
  Speaker 1: and so he moved out to He moved out to
• 3:58
  Speaker 1: l A. He at the time, he was working with
• 4:00
  Speaker 1: the General Motors. He's working for General Motors, so he
• 4:03
  Speaker 1: took a uh I leave of absence. He moved to
• 4:06
  Speaker 1: l A and he started modeling. He started a modeling career.
• 4:12
  Speaker 5: Pure we got.
• 4:17
  Speaker 1: Yeah, So he started modeling and gotten some other things.
• 4:20
  Speaker 1: And he first started a barbecue restaurant that was his
• 4:23
  Speaker 1: first thing, and that didn't do too well. I think
• 4:26
  Speaker 1: he closed it after about a year or so. And
• 4:29
  Speaker 1: then he decided he wanted to start the Serving Spoon
• 4:32
  Speaker 1: with his with our step grandmother.
• 4:35
  Speaker 5: Yes, Grandma Joe.
• 4:35
  Speaker 1: Grandma and shout at Grandma Joe. She's an Inglewood legend
• 4:38
  Speaker 1: as well. Ing Yeah, principal and instructor. Yeah, so she
• 4:44
  Speaker 1: folks that went to Inglewood. No, Grandma Joe and Jolly
• 4:47
  Speaker 1: Blanks is it Banks or Blanks Blanks? And so they
• 4:53
  Speaker 1: start the restaurant together and he builds the recipes off
• 4:56
  Speaker 1: of food that he was just raised on in the
• 4:57
  Speaker 1: neighborhood that his mom made. So he had he it
• 5:00
  Speaker 1: was mom out to Inglewood, had her approve every recipe
• 5:04
  Speaker 1: that's on the menu. Yeah, Grandma Mary, Yes, and and yeah,
• 5:08
  Speaker 1: so here we are. And then he had entertainers, athletes, politicians,
• 5:15
  Speaker 1: everything in between all came through those doors. That was
• 5:19
  Speaker 1: that was just like that was the spot, even you know,
• 5:22
  Speaker 1: dope boys all that.
• 5:23
  Speaker 5: Not the dope boys Lord, very true.
• 5:26
  Speaker 8: And then also the name came from all my children. Okay,
• 5:29
  Speaker 8: So yeah, Grandma Joe loved all my children, and I
• 5:33
  Speaker 8: remember it now. I used to think it was days
• 5:35
  Speaker 8: of our lives, but it's all my children because now
• 5:37
  Speaker 8: I think like all his children have now had the restaurants.
• 5:39
  Speaker 5: That's how I remember it.
• 5:41
  Speaker 8: But there was something called the serving spoon, and she
• 5:43
  Speaker 8: was like, call it the serving spoon and it stuck.
• 5:46
  Speaker 6: So who gave your grandfather this passion for cooking or
• 5:49
  Speaker 6: was that just something? Or was he was he a
• 5:50
  Speaker 6: chef at any point?
• 5:51
  Speaker 2: Just why a restaurant?
• 5:53
  Speaker 1: No, no culinary background he really, I really think it
• 5:59
  Speaker 1: was when he moved to La La so different than Hamilton, Ohio. Okay,
• 6:02
  Speaker 1: So he wanted a piece of home. He wanted to
• 6:04
  Speaker 1: he wanted a piece of home where he was now
• 6:06
  Speaker 1: in Inglewood, and because he had no culinary background whatsoever.
• 6:11
  Speaker 6: And he just was like, you know what, I'm a model,
• 6:15
  Speaker 6: I'm a great looking man. Let me just start and
• 6:19
  Speaker 6: really serve hospitality.
• 6:20
  Speaker 2: Okay.
• 6:20
  Speaker 5: And that's been like a consistent thread throughout exist.
• 6:24
  Speaker 3: Yeah.
• 6:25
  Speaker 6: So the decision to then now give it to y'all's mother, right,
• 6:30
  Speaker 6: So how did it get passed down from your grandfather
• 6:33
  Speaker 6: to your parents.
• 6:35
  Speaker 3: So you go ahead.
• 6:37
  Speaker 8: So my grandfather he actually made some different life choices,
• 6:43
  Speaker 8: but he was getting ready to sell it to another institution,
• 6:46
  Speaker 8: and that institution did not look like us, and so
• 6:49
  Speaker 8: our family was actually we were on a cruise and
• 6:52
  Speaker 8: they got the phone call that he was getting ready
• 6:54
  Speaker 8: to sell it, like literally about to go into escrow.
• 6:56
  Speaker 8: And my father called our grandmother, my mom's mom and no,
• 7:04
  Speaker 8: grandma called dad.
• 7:05
  Speaker 3: Grandma.
• 7:05
  Speaker 8: Grandma called Dad and was like, hey, you know, Harold's
• 7:08
  Speaker 8: about to do this, and he was like, absolutely not.
• 7:11
  Speaker 8: Go to the bank, take out this money, give him
• 7:13
  Speaker 8: a check and we'll be back, you know. To to start, yeah, to.
• 7:17
  Speaker 3: Say this is against my well, this is against our
• 7:21
  Speaker 3: mother's will.
• 7:23
  Speaker 5: Will not conversed. So there was no communication.
• 7:27
  Speaker 3: So my mom don't anything. Our mom don want anything
• 7:28
  Speaker 3: to do with the restaurant.
• 7:29
  Speaker 5: Nothing, because she did partially grow up in it.
• 7:31
  Speaker 9: Right.
• 7:32
  Speaker 5: It is hard. It is hard.
• 7:35
  Speaker 8: It is hard, and when you see the back ground
• 7:38
  Speaker 8: of everything, you're like, I don't want any parts of this, honestly.
• 7:42
  Speaker 8: But my dad saw a vision, he had a vision
• 7:45
  Speaker 8: for it, and he went through with it. And so
• 7:47
  Speaker 8: once we got back from the cruise, the ball started rolling,
• 7:50
  Speaker 8: and you guys were how old at this point?
• 7:52
  Speaker 5: I was sixteen?
• 7:56
  Speaker 3: This is an for yeah, I was like eleven, nah,
• 8:00
  Speaker 3: hand nine.
• 8:03
  Speaker 2: So when you guys were in school and stuff, do
• 8:05
  Speaker 2: you go after the school?
• 8:07
  Speaker 5: So we would go there in the morning. We would
• 8:10
  Speaker 5: go there in the morning.
• 8:11
  Speaker 8: And we would do this even before we our parents
• 8:13
  Speaker 8: about the restaurant, because we did live on that block also,
• 8:17
  Speaker 8: so my mom used to be a server there. Our
• 8:20
  Speaker 8: grandmother was like the manager and servers. So all of
• 8:23
  Speaker 8: us had like our hand in it at some point
• 8:25
  Speaker 8: in time. And so we would go up there and
• 8:29
  Speaker 8: have breakfast. We used to have the little boxes of
• 8:31
  Speaker 8: cereal cheerio.
• 8:34
  Speaker 5: And home. I think that's my passion for a home.
• 8:37
  Speaker 5: That's where it came from, because we always had a.
• 8:41
  Speaker 8: Bowl or like you know, they had beef sausage or
• 8:45
  Speaker 8: turkey sausage, and chicken sausage and breakfast sandwiches, grilled cheese,
• 8:49
  Speaker 8: chicken wings, all the things.
• 8:50
  Speaker 5: We would have that in the mornings. So yeah, we
• 8:53
  Speaker 5: would go up there.
• 8:54
  Speaker 6: So what I want to know is, at what point
• 8:57
  Speaker 6: did you realize the serving Spoon wasn't just a family's
• 9:00
  Speaker 6: restaurant or your family's restaurant, but a community's restaurant.
• 9:05
  Speaker 2: Like, what age were you, what happened?
• 9:07
  Speaker 6: Was there a specific moment in time where you were like,
• 9:09
  Speaker 6: this restaurant is bigger.
• 9:11
  Speaker 5: Than I know my moment.
• 9:14
  Speaker 2: Okay, you know you're a moment. I don't know.
• 9:16
  Speaker 3: It was a collection of moments. I think. I think
• 9:21
  Speaker 3: it was.
• 9:22
  Speaker 1: I was so we all we all grew up working
• 9:25
  Speaker 1: in the restaurant, and it was one of those things
• 9:28
  Speaker 1: that we all kind of It was kind of one
• 9:30
  Speaker 1: of those things. It's like it's a Saturday morning, you know,
• 9:32
  Speaker 1: you're have the weekend off of school, and then somebody
• 9:35
  Speaker 1: calls out of work and then justin just God, Jerry whatever,
• 9:38
  Speaker 1: get up, come to work, and you hate it kind of,
• 9:41
  Speaker 1: you know, but then once you get in there, you
• 9:43
  Speaker 1: get familiar with the customers, the team, the staff, and
• 9:46
  Speaker 1: they kind of build another family. And so I personally
• 9:51
  Speaker 1: always had a huge interest in the restaurant. And something
• 9:56
  Speaker 1: that really stuck out to me it was this was
• 9:59
  Speaker 1: after this is far after after I had graduated from college.
• 10:03
  Speaker 1: I went to the military, and at this point I
• 10:05
  Speaker 1: was living in Florida. I was in Destined, Florida. I
• 10:07
  Speaker 1: don't know if you guys even heard of that place. Yeah,
• 10:09
  Speaker 1: so a lot of people don't know about it. But
• 10:11
  Speaker 1: it's a small little beach town in northwest Florida.
• 10:14
  Speaker 3: And it was a guy.
• 10:16
  Speaker 1: We were at a restaurant and this is my first
• 10:19
  Speaker 1: time meeting him. It was a friend of a friend.
• 10:22
  Speaker 1: We were just talking. He had some call of Greens
• 10:24
  Speaker 1: and he just knew I was from LA. He had
• 10:27
  Speaker 1: some calla Greens. This was in I believe twenty eighteen,
• 10:30
  Speaker 1: and so he has some colla Greens. Like, man, you
• 10:32
  Speaker 1: know he's call of Greens. Good, but you know Servants
• 10:35
  Speaker 1: Spoon Call of Greens, Yeah, you know about the Servants Spoons.
• 10:42
  Speaker 3: And he was from Georgia.
• 10:44
  Speaker 1: He was from Georgia and we were in Florida, and
• 10:47
  Speaker 1: I guess he had spent some time in LA at
• 10:48
  Speaker 1: one point in his career. He said, Yeah, I'll go
• 10:50
  Speaker 1: down to LA all the time. And you know, Inglewood's
• 10:52
  Speaker 1: all loved he I love the call of Greens at
• 10:54
  Speaker 1: the Spoon.
• 10:55
  Speaker 3: I'm like, that's crazy.
• 10:56
  Speaker 1: And so that was just a moment for me personally
• 10:59
  Speaker 1: where it's like a Wow, this is like big, Like
• 11:01
  Speaker 1: we're in the opposite side of the country and somebody
• 11:04
  Speaker 1: has no idea who I am, just knows I'm from
• 11:06
  Speaker 1: La and he drops the servant.
• 11:08
  Speaker 2: Spoon and he called it the spoon.
• 11:18
  Speaker 3: It was really cool, cool, It's really cool, and Jesse
• 11:21
  Speaker 3: got one for me.
• 11:22
  Speaker 5: It actually took a little bit longer because it always
• 11:24
  Speaker 5: felt like home. There was not really like a wherever
• 11:28
  Speaker 5: we went in La.
• 11:29
  Speaker 8: It was like you either I either know you from
• 11:30
  Speaker 8: the spoon, from my high school or my church the spoon, right,
• 11:33
  Speaker 8: So it was never like, oh, I don't you know
• 11:36
  Speaker 8: if somebody's like, oh, you look familiar and I'm like okay, one,
• 11:38
  Speaker 8: two or three like that is for my story. So
• 11:41
  Speaker 8: it was one of out of the four that existed,
• 11:44
  Speaker 8: So it was never I think I took it for
• 11:46
  Speaker 8: granted kind of. But then when COVID hit, this is
• 11:50
  Speaker 8: when I knew like we were, this was bigger than
• 11:52
  Speaker 8: us as an as a family unit and everything. When
• 11:56
  Speaker 8: COVID hit, we were on the verge of closing, and
• 11:59
  Speaker 8: so my family, my husband, myself and my son at
• 12:04
  Speaker 8: the time, we took a road trip out to Iowa
• 12:08
  Speaker 8: to go see his sisters, my sister in law. We
• 12:12
  Speaker 8: drove back home and stopped in Denver and we saw
• 12:15
  Speaker 8: Aunt Shirley, which is our grandfather's older, younger, younger sister,
• 12:21
  Speaker 8: And so she was telling us about, you know, in
• 12:23
  Speaker 8: New York they were doing something called the GoFundMe. Then
• 12:26
  Speaker 8: communities were coming together to save the restaurants, and so
• 12:29
  Speaker 8: I was like, huh. So she was like, your mom
• 12:31
  Speaker 8: should do a GoFundMe And I was like, Mom, I
• 12:34
  Speaker 8: surely said you should do a gofund me for the restaurant.
• 12:36
  Speaker 5: And she kind of like passed it off or whatever.
• 12:39
  Speaker 5: She was like it would never work.
• 12:40
  Speaker 1: She did it.
• 12:41
  Speaker 8: She did it, and she did it in my old room.
• 12:46
  Speaker 8: She got on the camera and literally poured her heart
• 12:49
  Speaker 8: out about what was going on. And within twenty four hours,
• 12:53
  Speaker 8: they were asking for like I think only like fifty
• 12:55
  Speaker 8: thousand dollars.
• 12:56
  Speaker 5: I think so fifty seventy five thousand, and.
• 12:59
  Speaker 8: It was really just to pay the staff, like to
• 13:00
  Speaker 8: keep the doors open for that next payroll. When I
• 13:04
  Speaker 8: say within twenty four hours, it was literally like fifty
• 13:07
  Speaker 8: thousand dollars contributed, and like, I'm getting chilled right now.
• 13:12
  Speaker 8: It was nothing but the grace of God that that happened.
• 13:16
  Speaker 5: And then a.
• 13:19
  Speaker 8: Rams football player's wife saw this and she was like,
• 13:23
  Speaker 8: we have to contribute, yes, and so they donated a huge, gracious.
• 13:30
  Speaker 5: Donation to us.
• 13:32
  Speaker 8: And that was the moment where I was like, oh
• 13:33
  Speaker 8: my god, we can never it means ever believe because
• 13:37
  Speaker 8: for them to come up, and you know, our parents
• 13:39
  Speaker 8: did a lot and our grandfather did a lot as well.
• 13:42
  Speaker 8: When our parents took it over, they did a lot
• 13:45
  Speaker 8: externally that you saw because social media wasn't a thing.
• 13:48
  Speaker 8: Documenting things wasn't necessarily a thing, so a lot was
• 13:51
  Speaker 8: actually brought to the forefront. And when that happened, I
• 13:53
  Speaker 8: was like, oh, yeah, this is bigger than us all
• 13:56
  Speaker 8: the way.
• 13:57
  Speaker 6: So before we get into who you guys are as individuals,
• 14:01
  Speaker 6: I want to ask you one more question. What's a
• 14:04
  Speaker 6: celebrity moment at the serving spoon that you'll never forget?
• 14:07
  Speaker 2: Or what's.
• 14:09
  Speaker 6: Some unforgettable faces that have walked through the doors, or
• 14:13
  Speaker 6: anyone special that you've served, your parents have served.
• 14:17
  Speaker 3: There's a lot of people that came through those doors.
• 14:19
  Speaker 2: Your favorite yeah, favorite memory?
• 14:23
  Speaker 6: Ah?
• 14:23
  Speaker 1: Man, Well, I guess I don't know. I don't know
• 14:28
  Speaker 1: if you guys probably do it, but I'm a big
• 14:29
  Speaker 1: Don Kennedy fan.
• 14:31
  Speaker 2: Okay, yeah, in LA.
• 14:35
  Speaker 1: And he actually Dom Kenny actually we grew up on
• 14:40
  Speaker 1: the same street in La like our childhood home, but
• 14:44
  Speaker 1: we didn't know him growing up. We were friends with
• 14:46
  Speaker 1: his younger sister, and so I was I was always
• 14:50
  Speaker 1: like Dom Kennedy, and like later in life, you know,
• 14:53
  Speaker 1: realized that he grew up on the same street and
• 14:56
  Speaker 1: we're friends with his sister, and he's from you know,
• 14:59
  Speaker 1: La le Mert Park Hills area, and he he names
• 15:03
  Speaker 1: dropped us and songs before it. Yeah, yeah, yeah, yeah,
• 15:07
  Speaker 1: I think it's called Tony Fontana is with him, him
• 15:10
  Speaker 1: and hit Boy.
• 15:12
  Speaker 3: Yeah. And so.
• 15:14
  Speaker 1: I've heard that he's came in there, of course, but
• 15:16
  Speaker 1: maybe it wasn't that long ago, maybe about two or
• 15:20
  Speaker 1: three months ago. I saw him there for the first time.
• 15:22
  Speaker 1: And then now he comes, like I see him a
• 15:24
  Speaker 1: little more often now. So I got to, you know,
• 15:25
  Speaker 1: say what's up to him, and you know, talk and
• 15:27
  Speaker 1: tell him about how he grew up on the same street.
• 15:29
  Speaker 1: And I still need that Yellow album on, you know, Yes,
• 15:36
  Speaker 1: but that was one of you know, I guess you say,
• 15:39
  Speaker 1: one of my favorite celebrities that have came into the
• 15:41
  Speaker 1: restaurant and I've interacted with person, I would I would think,
• 15:46
  Speaker 1: but that's there's so many people that came through those doors.
• 15:48
  Speaker 5: Yeah, there are a lot.
• 15:50
  Speaker 2: I mean when you walk in, there's a wall of picture.
• 15:53
  Speaker 5: Yes, yeah, we used to have the wall right when
• 15:56
  Speaker 5: you walked in, but okay, but.
• 15:58
  Speaker 3: When you kind of walk we still have the pictures.
• 16:01
  Speaker 3: The pictures.
• 16:03
  Speaker 5: For me, one of the coolest people would be Queen Latifa.
• 16:09
  Speaker 5: I love her.
• 16:10
  Speaker 2: I've seen her, I've seen her driving her.
• 16:15
  Speaker 5: Orders. She comes in quite a bit. Loretta Devine comes
• 16:19
  Speaker 5: in very often. We love her.
• 16:23
  Speaker 3: Magic magic.
• 16:24
  Speaker 5: Yeah, so cool.
• 16:27
  Speaker 6: Now you know, we can't we can't move on into
• 16:29
  Speaker 6: the next segment until we mentioned Mike Woodson.
• 16:42
  Speaker 2: The worst place is the serving spo every time. I
• 16:47
  Speaker 2: don't care.
• 16:48
  Speaker 6: There's one time he was ubering and he had the
• 16:51
  Speaker 6: uber driver come sit with him at the serving spook.
• 16:55
  Speaker 2: I think, yeah, that's the spot.
• 16:58
  Speaker 3: So mom has coined the phrase straight to the spoon,
• 17:02
  Speaker 3: straight to this.
• 17:02
  Speaker 2: I love that.
• 17:03
  Speaker 3: Yeah.
• 17:04
  Speaker 2: We were just talking about this the other last week,
• 17:06
  Speaker 2: Jessica and he pulled up. He pulled up the next time.
• 17:09
  Speaker 2: That is his spot.
• 17:12
  Speaker 3: Yeah, yeah, so many people. Yeah, Bill Clinton has been
• 17:15
  Speaker 3: in there.
• 17:16
  Speaker 6: Uh.
• 17:17
  Speaker 1: Mayor Bass of course, she comes in, Uh Max, Maxine
• 17:22
  Speaker 1: walter Water it's a loaded and then shout out to
• 17:30
  Speaker 1: the l a anthem you by Raphael okay and snoop. Yeah,
• 17:37
  Speaker 1: that's our like anthem. That's our theme song.
• 17:40
  Speaker 3: What you say eating at the service? Yeah, he came.
• 17:47
  Speaker 1: He our whole life, he was coming in so so yeah. Yeah,
• 17:51
  Speaker 1: it's a lot of people that came for those doors.
• 17:52
  Speaker 8: And the best part about it is that they're celebrities,
• 17:55
  Speaker 8: but they're like family. Yeah you know, and it's like
• 17:57
  Speaker 8: you see you're like, you know, like, oh yeah, it
• 18:01
  Speaker 8: doesn't matter if you don't. I'm really bad with names
• 18:03
  Speaker 8: and faces and names, and I'm like, I think, yeah again,
• 18:06
  Speaker 8: one of the four, I know you from somewhere, and
• 18:08
  Speaker 8: that's how.
• 18:10
  Speaker 7: I love it.
• 18:11
  Speaker 6: Well, let's get into who they are as as individuals.
• 18:15
  Speaker 6: So firstly, who's who's who's the oldest?
• 18:19
  Speaker 1: Okay, yeah, so we have a brother too. He's not
• 18:21
  Speaker 1: involved in the restaurant at the moment.
• 18:25
  Speaker 5: He's right here.
• 18:27
  Speaker 1: It's three of us total, but she's the oldest out
• 18:29
  Speaker 1: of all of us. So what were you like in
• 18:31
  Speaker 1: the shortest In.
• 18:32
  Speaker 2: The shortest, Yeah, it's okay, I got the heart of
• 18:38
  Speaker 2: six you do six more person?
• 18:42
  Speaker 5: Probably the same? Am I the same as when we
• 18:44
  Speaker 5: were growing up.
• 18:46
  Speaker 2: Now, how.
• 18:54
  Speaker 5: It's pretty much the same.
• 18:56
  Speaker 8: Always been a nurture, like literally since I was one
• 19:00
  Speaker 8: or two without even brothers, so I.
• 19:02
  Speaker 5: Knew I had to be a big sister. Yeah, I'm
• 19:05
  Speaker 5: pretty direct, he said, bossy.
• 19:09
  Speaker 8: Yeah, allegedly it works out though I was in HR,
• 19:12
  Speaker 8: like I think I was designed to be an HR
• 19:14
  Speaker 8: person and so grew up literally did HR for about
• 19:19
  Speaker 8: fifteen years and then coming into the restaurant, also still
• 19:22
  Speaker 8: serving Pope.
• 19:23
  Speaker 5: So that's always been my little niche I love you, okay, Yeah.
• 19:29
  Speaker 7: So growing up in the house, what was the dynamic like,
• 19:32
  Speaker 7: like what is the relationship like between the siblings, Like
• 19:36
  Speaker 7: who's the bossy one, who's the one that most likely
• 19:39
  Speaker 7: get in trouble?
• 19:41
  Speaker 2: It was mom and Dad's favorite, justin the youngest. I
• 19:46
  Speaker 2: can see that though the youngest.
• 19:47
  Speaker 3: They still call me the baby.
• 19:49
  Speaker 7: No matter how, it will always be the baby. And
• 19:52
  Speaker 7: there's something about the baby get away with murder.
• 19:57
  Speaker 2: That's not true. I'm a baby. I'm a baby.
• 19:59
  Speaker 7: But you have a friend, you have there's only two
• 20:01
  Speaker 7: of you, so there's a difference between you have two
• 20:04
  Speaker 7: or more.
• 20:05
  Speaker 2: When there's a beginning of middle and the dynamic there
• 20:10
  Speaker 2: and the baby always.
• 20:12
  Speaker 7: Gets away with everything that the first and second you think,
• 20:17
  Speaker 7: I feel like I O for Jerry okay, okay, okay,
• 20:26
  Speaker 7: self inflicted there.
• 20:27
  Speaker 5: Is an asterisk. So I would get in trouble. So
• 20:29
  Speaker 5: when we grew up, we grew up in the church.
• 20:32
  Speaker 9: And so.
• 20:34
  Speaker 8: For my beginning stages of life, we were in the
• 20:37
  Speaker 8: church like four or five times a week, right, And
• 20:41
  Speaker 8: so Justin and I are about seven six and a half,
• 20:44
  Speaker 8: seven years apart, and so by the time he got
• 20:48
  Speaker 8: to that age of being in the church, I was
• 20:50
  Speaker 8: like a teenager almost and he wasn't. We weren't in
• 20:53
  Speaker 8: the church as much.
• 20:54
  Speaker 3: So that was by the time our parents had bought
• 20:55
  Speaker 3: the restaurant, right.
• 20:57
  Speaker 8: And so it kind of changed, right, And so yeah,
• 21:01
  Speaker 8: there was like a shift. And so my upbringing was
• 21:04
  Speaker 8: I got more in trouble for things that you wouldn't
• 21:06
  Speaker 8: think about, like what talks too much in class?
• 21:08
  Speaker 5: But I got an a But I talked too much
• 21:10
  Speaker 5: in class. It would be like.
• 21:11
  Speaker 8: Au U, right, and it's like why so what? But
• 21:14
  Speaker 8: clearly I meant to talk to people. So I think
• 21:17
  Speaker 8: that that was why we just didn't know it. And
• 21:19
  Speaker 8: so with Justin He's super smart. He like he was
• 21:22
  Speaker 8: like my dad calls him Dollar because he like always
• 21:25
  Speaker 8: has a dollar on his mind, like he knows how
• 21:27
  Speaker 8: to execute it, get it all the things.
• 21:29
  Speaker 5: For me, I'm just like, hey, like this feels good,
• 21:32
  Speaker 5: let's do it. And then Jerry's like, Okay, we'll do it.
• 21:36
  Speaker 6: And it might not be all the full out steps thoughts.
• 21:41
  Speaker 6: Justin you kind of like logically think things thrill. Yes,
• 21:44
  Speaker 6: Jerry's like whatever you down with, I'm down with. And
• 21:47
  Speaker 6: You're like the middleman kind of yeah, I'm like I
• 21:50
  Speaker 6: don't think this.
• 21:51
  Speaker 8: I might be more cautious, okay, but I'll go for
• 21:54
  Speaker 8: it like a rebel with a cause, the cause with
• 21:58
  Speaker 8: a cause. But Justin, I feel like between me and Jerry,
• 22:01
  Speaker 8: we got into trouble enough to where it was like
• 22:04
  Speaker 8: when Justin came in those situations like don't do it,
• 22:06
  Speaker 8: he learned.
• 22:07
  Speaker 1: So I feel like I had, you know, because I
• 22:11
  Speaker 1: only had one time to mess up he did. Because
• 22:14
  Speaker 1: my parents took the approach of like, you know what
• 22:17
  Speaker 1: not to do, you've seen it, you haven't had examples,
• 22:20
  Speaker 1: and so I didn't have as many chances of getting caught.
• 22:25
  Speaker 3: That is the first time I get caught.
• 22:26
  Speaker 5: Then it's like you knew how to not get caught exactly.
• 22:29
  Speaker 3: Yea, So I feel like I had it harder. But
• 22:31
  Speaker 3: you know, that's just my perspective.
• 22:32
  Speaker 6: I guess for some reason, I feel like you're the
• 22:35
  Speaker 6: favorite child. I think what I was, I think in
• 22:38
  Speaker 6: the second place, and I think Jerry might be.
• 22:42
  Speaker 8: So I don't know about that, but I do know
• 22:44
  Speaker 8: that from this day and every day prior, I've always
• 22:47
  Speaker 8: said Justin's the smartest of.
• 22:49
  Speaker 5: All three of us.
• 22:50
  Speaker 8: Like he is, he's just mentally different, you know, exactly
• 22:56
  Speaker 8: in a good way, in a good way.
• 22:57
  Speaker 5: He has things set up very nicely. But no, I
• 23:00
  Speaker 5: think I don't think our parents had favorites.
• 23:02
  Speaker 8: I think they dealt with us all differently, and then
• 23:06
  Speaker 8: how the stages of life were like they had met.
• 23:10
  Speaker 8: My mom was twenty so your kid twenty three for Jerry,
• 23:13
  Speaker 8: twenty eight for Justin. So there's different stages, right, And
• 23:18
  Speaker 8: I think with that came a different expectation, a different upbringing,
• 23:22
  Speaker 8: just knowledge, you know, and wisdom of raising children. So
• 23:26
  Speaker 8: there's the difference there. Jerry is also a really good athlete,
• 23:29
  Speaker 8: like he's built to it.
• 23:31
  Speaker 3: He are you totally just Jerry that's a debate, but.
• 23:40
  Speaker 5: Three six, I know that I'm the shortest, but either
• 23:43
  Speaker 5: way it goes.
• 23:44
  Speaker 8: They both played sports, and so Jerry had a lot
• 23:47
  Speaker 8: of activity in basketball and then football.
• 23:51
  Speaker 5: Did he play an instrument.
• 23:52
  Speaker 3: Too, I think for a little bit he played the violin.
• 23:55
  Speaker 5: Yeah, So it was just all different and I think, yeah,
• 23:58
  Speaker 5: I think it just every child.
• 24:00
  Speaker 7: So when you're you're going you're coming up in school
• 24:04
  Speaker 7: and like in high school, when you're starting to decide
• 24:06
  Speaker 7: what you want to be for both of you, like
• 24:09
  Speaker 7: when did the restaurant come in or did you guys
• 24:12
  Speaker 7: have other aspirations you wanted to do, like that you
• 24:14
  Speaker 7: wanted to go off and go to other universe, university
• 24:17
  Speaker 7: or just a kind of blaze your own path, Like
• 24:20
  Speaker 7: when did it happen that you decided I'm going to
• 24:22
  Speaker 7: stay home and help around with the restaurant.
• 24:25
  Speaker 8: Oh, it took a long time for me, but it
• 24:29
  Speaker 8: took a long time kind of so I wanted to
• 24:32
  Speaker 8: be in the entertainment industry, but also like in the
• 24:35
  Speaker 8: business side of it. I didn't want to be at
• 24:37
  Speaker 8: the forefront of it, but I wanted to like know
• 24:40
  Speaker 8: I was to say, I wanted to know what was
• 24:43
  Speaker 8: going on still right, because that's what it felt like
• 24:45
  Speaker 8: at the restaurant, like we were in the innd but
• 24:47
  Speaker 8: not enough in the end to where our stuff was
• 24:49
  Speaker 8: all broadcasted.
• 24:50
  Speaker 5: So I went to school.
• 24:52
  Speaker 8: When I started applying for schools, I wanted film and business,
• 24:56
  Speaker 8: and so if the school had it, I applied to
• 24:58
  Speaker 8: because I didn't know exactly what direction. So undergrad was
• 25:02
  Speaker 8: film and then I got my master's in business and HR.
• 25:08
  Speaker 5: So then once I did that, I worked in HR.
• 25:11
  Speaker 8: I helped my parents out with HR for about four
• 25:13
  Speaker 8: or five years or so after graduating, and then had babies,
• 25:18
  Speaker 8: and then the corporate world was not really where I
• 25:21
  Speaker 8: saw myself growing.
• 25:23
  Speaker 5: And then I'll pause in that story so just I
• 25:25
  Speaker 5: can tell you his Yeah, I don't know, I.
• 25:28
  Speaker 3: Feel like I was always interested interested in the restaurant.
• 25:30
  Speaker 1: I don't know, maybe I just I think I always
• 25:33
  Speaker 1: wanted to be an entrepreneur, Like I was selling candy
• 25:36
  Speaker 1: growing up, toys my first grade.
• 25:40
  Speaker 2: You were the kid in like target a lot, like
• 25:43
  Speaker 2: selling candy.
• 25:48
  Speaker 3: Well, so the dollar, it was like a dollar, like.
• 25:53
  Speaker 1: What then how I kind of got introduced to that
• 25:55
  Speaker 1: was growing up by this time, our to own the
• 26:00
  Speaker 1: restaurant and so they would shop at restaurant depot back
• 26:04
  Speaker 1: then it was called Jetro and that's where you could
• 26:07
  Speaker 1: kind of get everything for wholesale, and so everything like
• 26:10
  Speaker 1: like a thirty box of candy would be like seventeen dollars,
• 26:15
  Speaker 1: and so I'll sell, you know, so I make my
• 26:16
  Speaker 1: promise of the first, my first you know box, My
• 26:18
  Speaker 1: parents fronted it, and.
• 26:20
  Speaker 3: Then and then from there, you know, yeah, I would
• 26:23
  Speaker 3: have yeah, yeah.
• 26:26
  Speaker 1: I would then continue to buy the candy and you know,
• 26:29
  Speaker 1: build up money from that, and I would sell toys
• 26:31
  Speaker 1: and all types of stuff. And so I always was
• 26:33
  Speaker 1: interested in entrepreneurship. And I think it's just kind of
• 26:36
  Speaker 1: how I think by the time when I was I
• 26:39
  Speaker 1: guess conscious enough, our dad was in the stage where
• 26:42
  Speaker 1: he was always kind of an entrepreneur even though he
• 26:45
  Speaker 1: worked in corporate and then he, you know, they took
• 26:47
  Speaker 1: over the restaurant. I think I think that's what kind
• 26:50
  Speaker 1: of influenced me the most as far as his mindset,
• 26:53
  Speaker 1: and I just enjoyed it.
• 26:55
  Speaker 9: And so.
• 26:57
  Speaker 1: Went to high school and played football, and I really,
• 27:00
  Speaker 1: I mean I enjoyed football, but my dad, so our
• 27:03
  Speaker 1: parents paid for her to go to school up until
• 27:05
  Speaker 1: your senior year.
• 27:08
  Speaker 3: Four years, yeah, four years. Yeah. Yeah, So they paid
• 27:10
  Speaker 3: for it four years. Yeah.
• 27:12
  Speaker 1: So they paid for her education. And our dad told
• 27:15
  Speaker 1: my brother and I saying, I'm not doing that again.
• 27:17
  Speaker 1: So y'all gonna have to get a scholarship. Y'all gotta
• 27:20
  Speaker 1: figure out going to college.
• 27:21
  Speaker 3: But I am for it.
• 27:22
  Speaker 9: Yeah.
• 27:23
  Speaker 1: And so this was probably I was maybe like six
• 27:25
  Speaker 1: seventh grade and my brother was in high school at
• 27:28
  Speaker 1: the time. And so my brother he got a scholarship
• 27:30
  Speaker 1: to UCLA. I played ball. I ended up going to
• 27:33
  Speaker 1: the Air Force Academy. So I played football there for
• 27:36
  Speaker 1: a couple of years, and then I graduated in twenty seventeen.
• 27:40
  Speaker 1: And so the thing about the academy is one's already
• 27:43
  Speaker 1: extremely difficult to make it to the pros in any sport,
• 27:46
  Speaker 1: but then at the academy it's even harder because you
• 27:48
  Speaker 1: have the military commitment and litany of other things. And
• 27:54
  Speaker 1: so I end up graduating from the academy. And while
• 27:57
  Speaker 1: I was there, I majored in business, but I had
• 27:59
  Speaker 1: a five year commitment. But when I graduated, I remember
• 28:04
  Speaker 1: coming to not everybody as a whole, but I went
• 28:06
  Speaker 1: to everybody individually. I went to my parents, individually, talked
• 28:10
  Speaker 1: to Mom, talked to Dad. I even talked to my
• 28:12
  Speaker 1: grandparents individually, saying that I was interested in buying the restaurant,
• 28:16
  Speaker 1: taking it over, and retiring them. But they kept stiff
• 28:19
  Speaker 1: arming me. They were like, yeah, no, you don't want
• 28:21
  Speaker 1: anything to do with this, and they just weren't ready yet.
• 28:24
  Speaker 1: They just weren't ready yet. And I knew I had
• 28:25
  Speaker 1: a five year commitment, so I was trying to kind
• 28:27
  Speaker 1: of structure my career around coming back home.
• 28:30
  Speaker 3: But they were telling me no. They were like no.
• 28:32
  Speaker 1: So I was like, okay, so you tabled it for
• 28:34
  Speaker 1: a little while. And then, like Jessica said earlier, COVID happened.
• 28:38
  Speaker 1: And yes, they raised a lot of money and the
• 28:42
  Speaker 1: community still behind them, but it took a huge toll
• 28:45
  Speaker 1: on them personally and mentally and professionally as well, and
• 28:50
  Speaker 1: so they were ready to be done with it. And
• 28:53
  Speaker 1: so at this point, Jessica was in a different stage
• 28:55
  Speaker 1: in her life. She had she was having her second kid,
• 29:00
  Speaker 1: You're you're pregnant with Kayden, and and I was kind
• 29:04
  Speaker 1: of on the tail end of my commitment in the military,
• 29:07
  Speaker 1: and so then revisited it, starting.
• 29:10
  Speaker 2: To align timing.
• 29:13
  Speaker 5: They actually kicked me out of this conversation.
• 29:15
  Speaker 3: So it was gonna be my brother at first, because
• 29:19
  Speaker 3: I was.
• 29:20
  Speaker 5: Very adamant I do not want to be She was
• 29:22
  Speaker 5: interested in it.
• 29:22
  Speaker 3: You feel like your mom.
• 29:24
  Speaker 2: So that's so that's what happened.
• 29:25
  Speaker 5: Like so for me, I did not to be honest,
• 29:29
  Speaker 5: I did not want to be in the business with
• 29:31
  Speaker 5: my parents.
• 29:32
  Speaker 2: You wanted to start if you were want to get
• 29:34
  Speaker 2: into I was like, we something to.
• 29:37
  Speaker 8: Work that well, okay, because of just how we are
• 29:40
  Speaker 8: is you know, operating operating. But then Justin was like, well,
• 29:45
  Speaker 8: me and Jerry you want to buy the restaurant. I
• 29:46
  Speaker 8: said we Why don't you ask me? And he was like,
• 29:49
  Speaker 8: because you said you didn't want it? And I'm like, well,
• 29:52
  Speaker 8: I said I didn't want it with him, I could
• 29:54
  Speaker 8: do it with y'all. And so we came together as
• 29:57
  Speaker 8: a family and had a conversation with our parents and all,
• 30:04
  Speaker 8: you know, all three of us or whatever talked about
• 30:05
  Speaker 8: the finances and everything, and it was like, okay, I
• 30:09
  Speaker 8: think this is something we could do.
• 30:11
  Speaker 5: Try, you know, divvy it up three ways or whatever.
• 30:15
  Speaker 5: Talked to my husband and he.
• 30:16
  Speaker 8: Was like, well, you seem like you have your mind
• 30:18
  Speaker 8: made up and so he supported it, and then Jerry
• 30:23
  Speaker 8: ended up kind of backing out of it when it
• 30:26
  Speaker 8: came time to actually distribute things and start putting things
• 30:29
  Speaker 8: in motion. And I was pregnant with Kaden, because I
• 30:33
  Speaker 8: said I wasn't going to do anything until after my
• 30:35
  Speaker 8: maternity leaf. But but yeah, so that changed it up,
• 30:39
  Speaker 8: and Justin and I talked and we formed our business
• 30:42
  Speaker 8: and got all the paperwork and everything together.
• 30:46
  Speaker 1: And yeah, and it was a little tough because I
• 30:48
  Speaker 1: was still in the military at the time.
• 30:50
  Speaker 2: Thank you for your service.
• 30:51
  Speaker 5: Thank you for your service.
• 30:56
  Speaker 2: I think we need to do better as a.
• 31:01
  Speaker 5: Better like he's a better Yeah I am.
• 31:05
  Speaker 3: Yeah, but at the time I was still in the military.
• 31:08
  Speaker 1: And so we purchased the restaurant officially in June of
• 31:11
  Speaker 1: twenty twenty two, and my commitment wasn't over until technically
• 31:16
  Speaker 1: July of twenty twenty three, but I moved out. I
• 31:18
  Speaker 1: ended up moving out to la in February of twenty
• 31:20
  Speaker 1: twenty three, and so for that seven months or so,
• 31:24
  Speaker 1: Jessica was here holding it down soo.
• 31:26
  Speaker 5: Doing what she does.
• 31:27
  Speaker 3: Yeah, yeah, Boston with a baby on.
• 31:31
  Speaker 5: You know, event.
• 31:32
  Speaker 6: But I do want to get into that we're going
• 31:34
  Speaker 6: to have a segment where you guys just talk about
• 31:36
  Speaker 6: the misconceptions around owning and just how that process was
• 31:40
  Speaker 6: from like passing just getting the torch pass essentially to
• 31:44
  Speaker 6: you guys.
• 31:45
  Speaker 2: So I do want to ask this before we move on.
• 31:47
  Speaker 7: So you guys have done this as a family Okay,
• 31:50
  Speaker 7: you've you've started this whole business since you guys were smaller.
• 31:53
  Speaker 2: Would you have done it another way?
• 31:55
  Speaker 7: Like so if there was if there was no family business,
• 31:58
  Speaker 7: would you have always wanted to become restauranteur or entrepreneur
• 32:01
  Speaker 7: in another way? Or is it just is your mind
• 32:05
  Speaker 7: you know, focused on the family business. Oh and you too,
• 32:08
  Speaker 7: both of you, like in your own perspective, just industries
• 32:13
  Speaker 7: that you wanted to go into. Is it the serving
• 32:15
  Speaker 7: spoon that what you wanted to manage or is it
• 32:18
  Speaker 7: other entities, other business?
• 32:22
  Speaker 5: It could be other entities.
• 32:24
  Speaker 8: I think for me with the serving spoon, it's a
• 32:26
  Speaker 8: great platform to really excel anywhere in life because you
• 32:30
  Speaker 8: have so many different variations of people, experiences, problem solving,
• 32:36
  Speaker 8: thinking on your feed, customer service, hospitality, just having that
• 32:41
  Speaker 8: relationship and engagement piece.
• 32:43
  Speaker 5: And I think if you can succeed there, you can
• 32:46
  Speaker 5: really succeed anymore.
• 32:47
  Speaker 1: So yeah, and I think I always would have been
• 32:50
  Speaker 1: in some entrepreneur capacity in whatever. That's just kind of
• 32:55
  Speaker 1: how my mind always worked. I've always kind of been
• 32:58
  Speaker 1: interested in real estate and I don't know, and that's
• 33:02
  Speaker 1: still you know, on the table in some capacity. But uh,
• 33:06
  Speaker 1: I don't know, if I mean, I don't think I
• 33:08
  Speaker 1: would have been owning a restaurant because the restaurant business
• 33:11
  Speaker 1: is extremely tough, and I honestly advise against it.
• 33:15
  Speaker 3: You're going to get into it, Honestly advise against.
• 33:18
  Speaker 1: It for just somebody that you know, maybe he loves
• 33:19
  Speaker 1: food or wants to be there's a chef. There's a
• 33:22
  Speaker 1: lot of things that you don't really know or get to,
• 33:26
  Speaker 1: you know, figure out until you're actually in it. But yeah, yeah,
• 33:30
  Speaker 1: I think I always would have kind of went the
• 33:32
  Speaker 1: entrepreneur route in some capacity for sure, just because that's kind.
• 33:35
  Speaker 3: Of who I am at my core.
• 33:38
  Speaker 2: Obviously, Bird.
• 33:46
  Speaker 3: Until about ninth grade, instructors started hating on me.
• 33:50
  Speaker 5: And I hate.
• 33:54
  Speaker 3: The Reselle license.
• 33:57
  Speaker 2: I said, hate when people did.
• 34:03
  Speaker 3: Machines in the student store, so I was taking money away.
• 34:06
  Speaker 2: From them and so no, but you're doing something positive,
• 34:09
  Speaker 2: you're out here hustling. I just hate that one, and
• 34:12
  Speaker 2: it's legal. We got to encourage the young kids to
• 34:17
  Speaker 2: do that. But good for you. Yes, yes, so let's say,
• 34:21
  Speaker 2: let's play game, and then we'll get into.
• 34:24
  Speaker 6: The cultural impact of the restaurant and just you guys
• 34:28
  Speaker 6: being owners and the challenges and the pressure you guys
• 34:32
  Speaker 6: face being the new face of the spoon. Okay, let's
• 34:36
  Speaker 6: play some game. Let's do it, all right, So let's
• 34:38
  Speaker 6: play some games. Let's hand Jessic color white board and
• 34:43
  Speaker 6: Tamara is going.
• 34:44
  Speaker 5: To ask.
• 34:47
  Speaker 6: Some questions and you guys will write the answers on
• 34:51
  Speaker 6: the clipboard and share with us your answers.
• 34:57
  Speaker 3: Interesting.
• 34:57
  Speaker 6: I'm gonna start with these, yah, start with those because
• 35:00
  Speaker 6: I want to play the other games.
• 35:00
  Speaker 2: I love playing games, all right, So here we go.
• 35:05
  Speaker 2: Who was the tattletale growing up?
• 35:07
  Speaker 5: Mm hmmm, I think I know this one.
• 35:15
  Speaker 3: Camera herself.
• 35:22
  Speaker 5: Would make them tell on themselves.
• 35:25
  Speaker 6: They would have options, But Jessica, you, being the middle
• 35:28
  Speaker 6: of two boys, I just think it's so iconic because
• 35:31
  Speaker 6: it's just yeah, the girl of the family, child is
• 35:35
  Speaker 6: always yeah.
• 35:36
  Speaker 5: We know, I'm the oldest, said, you know, they were
• 35:45
  Speaker 5: telling themselves.
• 35:46
  Speaker 2: But also I would like to also say that the
• 35:48
  Speaker 2: middle children are exceptional. So Jerry, they are exception all right?
• 35:56
  Speaker 2: Who got in trouble more?
• 35:58
  Speaker 5: Out of us two?
• 36:00
  Speaker 3: The three of you?
• 36:02
  Speaker 2: Yeah, brother Jerry is brother. Yes, today.
• 36:11
  Speaker 5: Jerry is watching like I'm not well, got different ways.
• 36:19
  Speaker 7: Okay, so you said you just said it? Who got
• 36:21
  Speaker 7: away with more? I know it was justin It was
• 36:25
  Speaker 7: and justin just go.
• 36:26
  Speaker 2: A hand stay.
• 36:28
  Speaker 5: Just said that the baby? Yes would Yes, that's I
• 36:34
  Speaker 5: started telling them myself.
• 36:35
  Speaker 7: Yes, so it says who was mom's most favorite? But
• 36:38
  Speaker 7: I'm going to say who could mom or dad count
• 36:40
  Speaker 7: on the most? Who could they count on?
• 36:44
  Speaker 2: Who would they?
• 36:46
  Speaker 6: Yeah?
• 36:47
  Speaker 5: Her, It's always the girl, definitely.
• 36:51
  Speaker 2: Yes, I mean Jessica's just the next mom, I believe.
• 36:55
  Speaker 2: Just put him in shady.
• 37:01
  Speaker 3: Take care of them, my goodness.
• 37:05
  Speaker 6: Let's see and okay we'll move it to the next part. Yeah, okay,
• 37:09
  Speaker 6: so can I answer these to keep? I want I
• 37:12
  Speaker 6: want to participate in this one. Go ahead, okay, so
• 37:15
  Speaker 6: ask ahead?
• 37:16
  Speaker 2: Okay, breakfast rush or closing time? Which do you prefer?
• 37:22
  Speaker 2: Which do you prefer? Closing time?
• 37:24
  Speaker 9: Oh?
• 37:24
  Speaker 2: Sorry, this this game is called this or that?
• 37:26
  Speaker 5: Yes, this we talk?
• 37:28
  Speaker 7: You can talk this one, Yeah, you can talk this one.
• 37:30
  Speaker 7: Do both because remember we have our listeners. Yes, okay, yeah,
• 37:34
  Speaker 7: so breakfast rush or closing.
• 37:36
  Speaker 3: Time rush, Yeah, I say the rush to man when
• 37:39
  Speaker 3: people come.
• 37:39
  Speaker 2: In like ten minutes too. Yeah, I'll just take a muffin.
• 37:46
  Speaker 8: Yeah, I tell them you're more than welcome to eat,
• 37:48
  Speaker 8: but you gotta go after the music is okay.
• 37:50
  Speaker 2: Oh so what time is the music cut off?
• 37:54
  Speaker 5: Okay, thirty minutes after closing.
• 37:57
  Speaker 2: That's understanding.
• 37:58
  Speaker 5: That's understanding.
• 37:59
  Speaker 1: Yeah, I prefer to breakfast our stuff with closing time.
• 38:01
  Speaker 1: You know, we try to because we closed early hours
• 38:06
  Speaker 1: eight am eight am to two pm every day and
• 38:09
  Speaker 1: after All Star weekend we so for All Star wee
• 38:13
  Speaker 1: can we extended our hours quite a bit. We had
• 38:16
  Speaker 1: closed at five pm Thursday through Saturday, and then on Sunday.
• 38:21
  Speaker 3: We were open from eight am to two am. I
• 38:23
  Speaker 3: know that was which not really recommend that.
• 38:27
  Speaker 1: It was a lot, but we did notice that that
• 38:30
  Speaker 1: kind of like the five pm closing, we were able
• 38:32
  Speaker 1: to capture a lot more customers. And so I don't
• 38:35
  Speaker 1: know if we want to close at five, but we
• 38:37
  Speaker 1: are considering extended our hours weekends weekend.
• 38:42
  Speaker 2: So what is it about breakfast? I'm just intrigued. Why
• 38:45
  Speaker 2: you chose breakfast?
• 38:47
  Speaker 8: It chose used It started before we did.
• 38:51
  Speaker 1: Yeah, but really so our granddad he at the time,
• 38:53
  Speaker 1: he was working for General Motors, and he had a
• 38:55
  Speaker 1: typical like nine to three or eight to three ship
• 39:01
  Speaker 1: well I think it was seven to three, yeah, seven
• 39:04
  Speaker 1: to three, and so those are the original hours, and
• 39:08
  Speaker 1: so he wanted something to he basically wanted to replicate
• 39:11
  Speaker 1: his shifts when he worked the General Motor General Motors.
• 39:15
  Speaker 1: And then we just kind of stayed consistent with that,
• 39:17
  Speaker 1: and our parents stay kind of condensed the hours from
• 39:19
  Speaker 1: eight to two because that's when, like, you know, you
• 39:22
  Speaker 1: can kind of maximize.
• 39:24
  Speaker 8: Really, when COVID hit, that's when the hours changed because
• 39:26
  Speaker 8: our hours were different. We have Monday through Friday hours,
• 39:29
  Speaker 8: and we had Saturday hours and we had Sunday hours.
• 39:31
  Speaker 8: And then once COVID hit, it was like all the
• 39:33
  Speaker 8: same every day. And I think that makes it easier
• 39:36
  Speaker 8: just to be like, oh, if you come at this day,
• 39:38
  Speaker 8: it just makes it easier just.
• 39:40
  Speaker 2: Congreg Okay, grits with or without sugar.
• 39:49
  Speaker 5: Grits with brown sugar. Ooh, it's a game change.
• 39:53
  Speaker 2: But I'm gonna say I'm not a grits. Girl, really,
• 40:00
  Speaker 2: I can't do the texture.
• 40:02
  Speaker 7: Listen, my parents are from the South, and if I
• 40:04
  Speaker 7: put sugar in my grits, but what's wrong with sugar.
• 40:08
  Speaker 5: And the grits? You know what on the box it
• 40:10
  Speaker 5: does say sugar.
• 40:11
  Speaker 2: Yeah, that's what I'm saying around it.
• 40:14
  Speaker 5: So I'm following instructions. You're like, I'm just doing what
• 40:18
  Speaker 5: But I like shrimp and grits. Yes, I can do.
• 40:21
  Speaker 8: If it's like a barbecue type of shrimp, I can
• 40:23
  Speaker 8: do it. But if it's just grits, yeah.
• 40:26
  Speaker 2: Okay, sugar.
• 40:27
  Speaker 6: So eggs with or without cheese without this is very serious.
• 40:30
  Speaker 6: My dad has to have them soft with cheese. I'm
• 40:33
  Speaker 6: either okay, I'm both.
• 40:35
  Speaker 2: I think I'm there. I talk about like it is
• 40:37
  Speaker 2: a clean egg, you know, just salt, pepper, that's it.
• 40:38
  Speaker 5: Yeah.
• 40:39
  Speaker 2: But soft egg or hard egg? Does it matter to you?
• 40:42
  Speaker 3: Medium?
• 40:43
  Speaker 2: Okay?
• 40:47
  Speaker 5: And our eggs are fluffy.
• 40:49
  Speaker 8: So when people my mom is a fluffy I want
• 40:51
  Speaker 8: a soft egg, I'm like, do you want it runny
• 40:53
  Speaker 8: or you just don't want? Can do running hard and so,
• 40:58
  Speaker 8: but if you say soft scrambles soft our restaurant, you're
• 41:00
  Speaker 8: gonna get it running because our eggs naturally come or
• 41:03
  Speaker 8: automatically come soft, like nice and fluffy.
• 41:07
  Speaker 1: Some some people want like we always we add that
• 41:09
  Speaker 1: disclaimer it's gonna be running, and some people say, yes,
• 41:12
  Speaker 1: I want it.
• 41:12
  Speaker 5: They do like to dip their toy.
• 41:14
  Speaker 3: They like to mix in the toast and the grits
• 41:16
  Speaker 3: and the it's.
• 41:17
  Speaker 2: A whole science.
• 41:20
  Speaker 7: I'm not a foodie like that. It's a whole experience. Okay,
• 41:24
  Speaker 7: toastter hash browns, this is very serious to toast.
• 41:29
  Speaker 2: I'm a toast girl.
• 41:30
  Speaker 8: We don't do hash browns though, with peppers onions, and
• 41:38
  Speaker 8: I'm gonna get potatoes, not hashbrowns.
• 41:42
  Speaker 7: Which is your favorite regular customer or first timer?
• 41:45
  Speaker 2: Oh that's.
• 41:50
  Speaker 5: Said this or that?
• 41:51
  Speaker 3: Yeah?
• 41:53
  Speaker 2: She said he dare you?
• 41:55
  Speaker 4: You know what?
• 41:55
  Speaker 8: A regular customer? Because every time I get a first time,
• 41:58
  Speaker 8: I say it won't be your last time.
• 42:00
  Speaker 3: Mmmm, I'll say I'll say first time because then they
• 42:04
  Speaker 3: become a regular.
• 42:05
  Speaker 2: Okay, so.
• 42:08
  Speaker 1: Yeah, yeah, And it's always cool to kind of walk
• 42:11
  Speaker 1: people through the story and the menu and because people
• 42:16
  Speaker 1: hear about us and either they're from out of town
• 42:18
  Speaker 1: or they sometimes people just la is kind of spread.
• 42:21
  Speaker 1: Somebody lives to say, live in Hollywood and they never go,
• 42:25
  Speaker 1: you know, past the ten, so they never come down
• 42:27
  Speaker 1: to Inglewood.
• 42:28
  Speaker 3: So they have grew up.
• 42:29
  Speaker 1: Around here, never get opportunity to come because we close
• 42:31
  Speaker 1: so early, or it's the wait is long, or what
• 42:34
  Speaker 1: however you want to call it. And so when it's
• 42:36
  Speaker 1: their first time, it's like okay, yeah, like then you know,
• 42:38
  Speaker 1: tell other people.
• 42:39
  Speaker 3: Regulars get comfortable. They get comfortable.
• 42:42
  Speaker 5: And I love our regulars, yeah, I do to you
• 42:44
  Speaker 5: love the Mike Woods.
• 42:46
  Speaker 9: I do.
• 42:47
  Speaker 5: They make me smile. And then when they haven't been
• 42:49
  Speaker 5: there while, I'm like, where you been?
• 42:50
  Speaker 1: Right?
• 42:51
  Speaker 3: Are you?
• 42:51
  Speaker 5: Okay?
• 42:52
  Speaker 3: Yeah?
• 42:52
  Speaker 5: What's going on?
• 42:53
  Speaker 2: So this one isn't on here?
• 42:54
  Speaker 7: But I'm gonna stead because you already talked about early
• 42:56
  Speaker 7: mornings or late afternoon. Yeah, so keep the men you
• 43:00
  Speaker 7: the same, or let's keep it moving.
• 43:02
  Speaker 2: And change it.
• 43:06
  Speaker 5: I'm gonna say the same, okaye.
• 43:10
  Speaker 1: I agree, I agree, I agree, I agree, I think.
• 43:13
  Speaker 1: I mean, we we have made some slight variations. Something
• 43:17
  Speaker 1: that was extremely controversial. So the menu people that have
• 43:21
  Speaker 1: gone to the service spoom for years, they know about
• 43:23
  Speaker 1: the names on the menu, and once we took it over,
• 43:28
  Speaker 1: we took the names off the menu, and that.
• 43:31
  Speaker 3: Was very controversial.
• 43:32
  Speaker 2: What do you mean you took the names off the menu?
• 43:34
  Speaker 5: We literally removed all names from.
• 43:37
  Speaker 1: The menu and change. We we created own like names,
• 43:39
  Speaker 1: but not like the names on the men were actual people.
• 43:43
  Speaker 1: We had like the Angie and.
• 43:47
  Speaker 5: Justin Angie number one.
• 43:49
  Speaker 6: So what was the Angie number one? For examples like eggs, potatoeska.
• 43:53
  Speaker 8: Cakes, bacon and eggs, but it was like two pancakes,
• 43:57
  Speaker 8: half side.
• 43:58
  Speaker 1: Of meat, and it was a really complicated medeu. Yeah,
• 44:03
  Speaker 1: and so we wanted to we wanted to simplify it.
• 44:06
  Speaker 5: But then when we started to simplify.
• 44:08
  Speaker 3: Yeah, and then we.
• 44:08
  Speaker 1: Started simplifying it, we were like, okay, we can now
• 44:12
  Speaker 1: she has kids, Now I have a wife, and like
• 44:15
  Speaker 1: gonna put my wife, and it's like it gets.
• 44:17
  Speaker 6: Very You wanted a more neutral slate. Yeah, there was
• 44:21
  Speaker 6: a pressure to continue.
• 44:23
  Speaker 5: Because our family and friends are territorial.
• 44:26
  Speaker 8: He has a friend who's still really upset that we
• 44:28
  Speaker 8: took the name off because when he found out we
• 44:30
  Speaker 8: bought it, he just knew his name was going on
• 44:32
  Speaker 8: the men. Yea, So people were definitely upset. And and
• 44:43
  Speaker 8: what I tell him now is like it's a secret menu.
• 44:45
  Speaker 8: If you know the name, you know what's up. Like
• 44:46
  Speaker 8: I know the name too, you know, so so is.
• 44:48
  Speaker 2: It just it was just because that's what always was.
• 44:51
  Speaker 5: That was the upset or what that was? Yeah, that
• 44:53
  Speaker 5: was upset. I want the Jerry.
• 44:56
  Speaker 4: We don't have.
• 45:00
  Speaker 5: Signature spoon is the Jerry now?
• 45:01
  Speaker 2: Okay?
• 45:02
  Speaker 5: Right, so pancakes and chicken wings.
• 45:05
  Speaker 2: But I do think it's easier to do it that
• 45:07
  Speaker 2: way so that no one's feelings get hurt.
• 45:10
  Speaker 3: Ye, honestly, personally, I kind of you miss it. I
• 45:13
  Speaker 3: kind of miss it.
• 45:15
  Speaker 5: Justin you guys do it nice.
• 45:18
  Speaker 7: Yeah, venue and put the name back on during your whatever,
• 45:22
  Speaker 7: your next Millstone anniversary.
• 45:24
  Speaker 3: Yeah, people be happy.
• 45:27
  Speaker 4: Yeah.
• 45:28
  Speaker 7: Isn't that something though that you get so attached. Yeah,
• 45:32
  Speaker 7: you guys, you guys have done and I think so simple.
• 45:35
  Speaker 2: It doesn't change the food.
• 45:36
  Speaker 5: It didn't change anything. And really it was really like
• 45:39
  Speaker 5: they could make what they wanted to have.
• 45:41
  Speaker 8: Like we didn't have any breakfast item or thing on
• 45:44
  Speaker 8: the menu to where you could say, I want turkey
• 45:46
  Speaker 8: chops and French toasts.
• 45:47
  Speaker 5: Right, that was not a name.
• 45:49
  Speaker 8: But we didn't want to create like fifty thousand names
• 45:52
  Speaker 8: to say, okay, turkey chops and French toast, Turkey chops
• 45:55
  Speaker 8: and pancakes.
• 45:56
  Speaker 3: You of build your own now.
• 45:58
  Speaker 6: I think this perfectly segued into us talking about the
• 46:01
  Speaker 6: cultural impact that the serving has had on the community.
• 46:07
  Speaker 6: You guys grew up in Englewood. Talk about just what
• 46:11
  Speaker 6: has changed in your community since the time you were.
• 46:14
  Speaker 1: Born to now a lot, Yeah, Inglewood is now a
• 46:20
  Speaker 1: destination city and so yeah into a dome, so far stadium.
• 46:26
  Speaker 1: The form is kind of revited. It's not the Great
• 46:28
  Speaker 1: Western form anymore. It's the Kia form.
• 46:31
  Speaker 3: Yeah, what else?
• 46:33
  Speaker 1: They have a YouTube theater and then just a lot
• 46:36
  Speaker 1: has been attracted to the city and a lot of
• 46:40
  Speaker 1: things have left though, too, which has been kind of unfortunately,
• 46:43
  Speaker 1: not the kind of it has been very unfortunate. A
• 46:44
  Speaker 1: lot of people have left, either through being priced out
• 46:48
  Speaker 1: or or just not really being a destination spot. So
• 46:54
  Speaker 1: we have been very blessed to be able to capitalize
• 46:59
  Speaker 1: off of everything that came to Inglewood. We try to
• 47:03
  Speaker 1: stay connected with the city officials and the updates that
• 47:06
  Speaker 1: are coming, and so for us, it is really it's
• 47:11
  Speaker 1: a blessing that Inglewood has became this. But we want
• 47:14
  Speaker 1: to make sure that Inglewood does not forget about us
• 47:17
  Speaker 1: because we are one of the few businesses left in
• 47:19
  Speaker 1: Inglewood that have been there since kind of the inception,
• 47:23
  Speaker 1: and so yeah, yeah, you have something to.
• 47:25
  Speaker 5: Add to that, he said, yeah, yeah, yeah, it's the same.
• 47:28
  Speaker 3: Yeah.
• 47:29
  Speaker 6: So when someone says to you, well, like I've been
• 47:30
  Speaker 6: coming here for twenty years and this is my safe place,
• 47:34
  Speaker 6: like this is where I go to just hang out
• 47:37
  Speaker 6: in the city, what does that mean to you guys?
• 47:39
  Speaker 6: And now that you guys, excuse me, now that you
• 47:42
  Speaker 6: guys are owners, what does that mean to you guys?
• 47:45
  Speaker 6: Continuing that, I guess tradition and just making sure that
• 47:49
  Speaker 6: you preserve that feeling for your community.
• 47:53
  Speaker 8: I think you said preservation is the biggest piece. So
• 47:56
  Speaker 8: for me, when somebody tells me like this is my
• 47:59
  Speaker 8: favorite spot, you know, this is my dad's favorite spot
• 48:01
  Speaker 8: or my granddad's favorite spot, and you know I haven't
• 48:03
  Speaker 8: been here since they passed away, or you know, I
• 48:06
  Speaker 8: just went to go to their grave side and whatever.
• 48:08
  Speaker 5: I take those things so seriously.
• 48:11
  Speaker 8: It's an honor and a privilege when you choose to
• 48:14
  Speaker 8: celebrate with us, when you choose to mourn with us,
• 48:18
  Speaker 8: when you choose to have comfort with us, and you
• 48:20
  Speaker 8: choose to come here to feel that right like you
• 48:23
  Speaker 8: had a long day and you walk through fourteen oh
• 48:25
  Speaker 8: three and you're like, I feel better.
• 48:28
  Speaker 5: You know, you feel better when you leave than when
• 48:31
  Speaker 5: you did when you came in.
• 48:32
  Speaker 8: And so for me, I take it as a responsibility
• 48:35
  Speaker 8: with our team to make sure like this is the
• 48:38
  Speaker 8: expectation when they walk in these doors, that they feel
• 48:41
  Speaker 8: better when they leave. And I of course know it's
• 48:45
  Speaker 8: not always perfect, but I don't ever want somebody to
• 48:47
  Speaker 8: feel like they just ignored me. I was not a
• 48:50
  Speaker 8: valuable person, I was not seen, I was not hurt.
• 48:54
  Speaker 8: It doesn't mean that the customer is always right, but
• 48:56
  Speaker 8: it does mean that your life is important. So if
• 49:00
  Speaker 8: we can continue to preserve that feeling, because the world
• 49:03
  Speaker 8: is hard, and even with our staff, like we tell them,
• 49:06
  Speaker 8: the world is hard outside these doors when you walk in,
• 49:09
  Speaker 8: even for your shift, you turn on the music, you
• 49:11
  Speaker 8: smell good food, you get good food, you have laughter,
• 49:13
  Speaker 8: you see everybody having these encounters. Enjoy me that thing
• 49:19
  Speaker 8: that changes somebody else's day, So it means a lot.
• 49:22
  Speaker 7: So while you're on that, I want to talk about
• 49:24
  Speaker 7: culture within the restaurant. So we're I mean the culture
• 49:26
  Speaker 7: of Englewood. But when you work for an establishment like
• 49:29
  Speaker 7: the spoon, you have to learn the culture.
• 49:32
  Speaker 2: So how do you do that?
• 49:33
  Speaker 7: How do you train and keep that spirit of service
• 49:37
  Speaker 7: throughout because customer service can kill your establishment, So how
• 49:41
  Speaker 7: do you do that?
• 49:46
  Speaker 1: Question is because culture is one of those things that
• 49:50
  Speaker 1: you kind of build culture off of things that you
• 49:53
  Speaker 1: don't accept exactly, okay, And so you know, you bring
• 49:55
  Speaker 1: people in, people that either are from out of town
• 49:58
  Speaker 1: or may not even be familiar with the serving spoon,
• 50:00
  Speaker 1: and so it's a process. And so as time goes on,
• 50:03
  Speaker 1: you say, hey, we don't like in a kitchen, most kitchens,
• 50:08
  Speaker 1: cooks cuss like sailors. We are very adamant about hey,
• 50:12
  Speaker 1: like language, we don't use hr mom, you know, and
• 50:17
  Speaker 1: you know, I was the military, so I'm kind of
• 50:19
  Speaker 1: used to it. But at the same time, I understand
• 50:21
  Speaker 1: that the culture of the servant spoon, we are still
• 50:22
  Speaker 1: a family environment and we're not going to talk to
• 50:25
  Speaker 1: each other like that, and we're definitely not going to
• 50:27
  Speaker 1: talk to.
• 50:27
  Speaker 3: The customers like that.
• 50:29
  Speaker 1: So that's just a small example of how we try
• 50:32
  Speaker 1: our best to influence the culture of the restaurant. And
• 50:35
  Speaker 1: then even things like you know, like justic saying how
• 50:38
  Speaker 1: we greet the customers and the music that we play.
• 50:42
  Speaker 3: It's not like you know, you're in La and so people.
• 50:44
  Speaker 1: Are big and like the brunch culture and the fu
• 50:46
  Speaker 1: fu and the lights and the bottle service and all
• 50:49
  Speaker 1: that and the frills, And we take pride in not
• 50:53
  Speaker 1: and not being that because we are a family establishment.
• 50:57
  Speaker 1: We are a community driven establishment, and so we want
• 51:01
  Speaker 1: all people to come and feel welcome and comfortable and
• 51:05
  Speaker 1: kind of leave that extra stuff outside.
• 51:08
  Speaker 5: You get all the feels, but not the frills.
• 51:09
  Speaker 2: Okay, Well it's working. Yeah, clearly, clearly it's working.
• 51:14
  Speaker 6: So how do you guys impact And you're from y'all's perspective,
• 51:18
  Speaker 6: you guys impact the community through food like that is
• 51:21
  Speaker 6: y'all's love language. How else do you guys can impact
• 51:25
  Speaker 6: the community?
• 51:25
  Speaker 2: Do you feel like?
• 51:27
  Speaker 5: I think we care?
• 51:29
  Speaker 8: Like you know, we learn different things about the families
• 51:32
  Speaker 8: the people that come in. You know, we see some
• 51:36
  Speaker 8: of these people literally five to seven times, three to
• 51:38
  Speaker 8: seven times a week, and so it's like happy birthday,
• 51:41
  Speaker 8: get to.
• 51:41
  Speaker 5: See you, I missed you for two weeks. Where were
• 51:43
  Speaker 5: you are you? Okay?
• 51:44
  Speaker 8: We do house calls for some of our regulars, right, like,
• 51:48
  Speaker 8: is everything okay? Because we have not you know, seen you.
• 51:51
  Speaker 8: We get feedback, we accept the feedback, and so I
• 51:54
  Speaker 8: think because our ears to the ground, they're comfortable with
• 51:58
  Speaker 8: telling us different things and we are not.
• 52:03
  Speaker 5: Rejecting the feedback. I think that's the biggest part.
• 52:08
  Speaker 1: Then on top of that means that we we do
• 52:10
  Speaker 1: provide real tangible things to the community. We've donated food
• 52:15
  Speaker 1: to several organizations. We've of course we employ people, We
• 52:20
  Speaker 1: employ the community. We have a staff of about twenty people.
• 52:25
  Speaker 1: And then we also Jessica and I we started doing this.
• 52:29
  Speaker 1: Is this would be our fourth time this year. I
• 52:31
  Speaker 1: guess this Thanksgiving. So on Thanksgiving morning.
• 52:34
  Speaker 3: I think this year four because we did in twenty twenty.
• 52:40
  Speaker 2: Six.
• 52:41
  Speaker 1: Yeah, on Thanksgiving morning. We actually we close down on Thanksgiving.
• 52:47
  Speaker 1: But yeah, in our in our families, we come out
• 52:53
  Speaker 1: and we serve food in the parking lot. So we'll
• 52:55
  Speaker 1: either you know, prep food the day before and we'll
• 52:58
  Speaker 1: be in the kitchen cooking and we'll go out of
• 53:00
  Speaker 1: ark a lot and serve, you know, serve the community.
• 53:02
  Speaker 1: Anybody wants to come, doesn't have to be somebody that's
• 53:04
  Speaker 1: homeless or somebody that but somebody that just wants to
• 53:06
  Speaker 1: go to the serving spoon on Thanksgiving and so we'll
• 53:08
  Speaker 1: do breakfast or we've done lunch as well on Thanksgiving morning,
• 53:12
  Speaker 1: and then it's a litany of other things that we
• 53:14
  Speaker 1: get so many requests, sponsorships, and so we do our
• 53:19
  Speaker 1: best to contribute to the community that for you.
• 53:21
  Speaker 6: Guys, are you guys worried with the neighborhood changing that
• 53:27
  Speaker 6: I don't know if gentrification is the right word to
• 53:31
  Speaker 6: stay here, but are you guys worried that the serving
• 53:34
  Speaker 6: spoon will eventually get pushed out? Or you guys strategically like,
• 53:38
  Speaker 6: this is home for Inglewood. This isn't something that we're
• 53:41
  Speaker 6: necessarily going to be worried about.
• 53:43
  Speaker 5: I don't know if we're if worried.
• 53:46
  Speaker 8: We are mindful of it. Okay, we are mindful of it.
• 53:49
  Speaker 8: It is not if we get pushed out. We are
• 53:53
  Speaker 8: actively thinking of other opportunities move different places. So that
• 53:57
  Speaker 8: could definitely impact, you know, the long standing brick and
• 54:01
  Speaker 8: mortar of that location. But I don't think that the
• 54:06
  Speaker 8: gentrification will eliminate us as an institution. So because we
• 54:12
  Speaker 8: walk in there now, we definitely have different viewpoints and
• 54:15
  Speaker 8: vantage points than what it was in nineteen eighty five,
• 54:19
  Speaker 8: nineteen ninety five, two thousand and five. For sure, our clients,
• 54:23
  Speaker 8: our customers have evolved and changed into a different look.
• 54:28
  Speaker 8: But we have not erased ourselves beautiful and that's the thing, Like,
• 54:32
  Speaker 8: we're not changing it to look like what the community
• 54:35
  Speaker 8: is turning into. You guys, we are still staying true
• 54:38
  Speaker 8: to what we are, how we are, and you're going
• 54:41
  Speaker 8: to feel comfortable regardless of who you are.
• 54:45
  Speaker 3: And so, yeah, and I think we have value to
• 54:48
  Speaker 3: the city.
• 54:50
  Speaker 1: Yeah, I think we are true like yeah, yeah, yeah,
• 54:55
  Speaker 1: and so I think it would be against the interest.
• 54:59
  Speaker 3: Of the city.
• 55:01
  Speaker 2: It's not going to happen. It's not going to I
• 55:03
  Speaker 2: can't see it. People it happen. It's not going to happen.
• 55:06
  Speaker 2: You've seen things grow up literally, you know, baby, were
• 55:11
  Speaker 2: cater weddings.
• 55:13
  Speaker 5: We haven't catered.
• 55:16
  Speaker 8: Showers, you know, family breakfasts, brunches, lunches, dinners.
• 55:22
  Speaker 2: Yeah, yeah, you're part of their lives. I'm like, it's
• 55:27
  Speaker 2: it's the place to be.
• 55:28
  Speaker 5: My best friend she had a reception, we had the servants.
• 55:33
  Speaker 2: Yeah, it's just it.
• 55:34
  Speaker 5: They had a court wedding, and I was like, well,
• 55:35
  Speaker 5: let's do it.
• 55:36
  Speaker 6: We did a little you know, and secure the show
• 55:39
  Speaker 6: and Secure, the serving spoon is like, you know, it's
• 55:43
  Speaker 6: like that's it's a scene from Insecure.
• 55:45
  Speaker 2: It's just like, l that's what the serving spoon is.
• 55:50
  Speaker 2: So Inglewood is changing.
• 55:52
  Speaker 6: But again, you guys have had such a cultural impact
• 55:55
  Speaker 6: for the city that I mean, we pray that again.
• 55:59
  Speaker 6: You guys are there for now, there one thousand years.
• 56:04
  Speaker 2: We don't pray to take it over.
• 56:06
  Speaker 5: You know what's funny.
• 56:07
  Speaker 8: My kids come to work with me and they love it.
• 56:09
  Speaker 8: And my oldest said, Mommy, I don't want you to
• 56:11
  Speaker 8: go to work anymore. I want to go to work
• 56:13
  Speaker 8: for you. And so yeah, so my oldest said that,
• 56:16
  Speaker 8: and then my middle one is like, the serving spoon,
• 56:19
  Speaker 8: are you going to that?
• 56:20
  Speaker 6: So it has such an impact on your kids already.
• 56:23
  Speaker 6: So let's get into you guys being owners. We talked
• 56:27
  Speaker 6: a little bit about how the torch was passed from
• 56:30
  Speaker 6: parents to you guys, and you guys kind of talked
• 56:34
  Speaker 6: it out and now you guys are the owners. What's
• 56:36
  Speaker 6: the biggest misconception about owning, especially in the food industry,
• 56:41
  Speaker 6: because I know it's challenging. They always I was always
• 56:43
  Speaker 6: told food business.
• 56:46
  Speaker 2: Restaurant, stay away, That's what I was told.
• 56:49
  Speaker 6: So what's the biggest misconception or its even taking on
• 56:52
  Speaker 6: something like taking on such a beautiful restaurant, what was
• 56:58
  Speaker 6: What's something that you think people wouldn't know about?
• 57:00
  Speaker 9: It?
• 57:01
  Speaker 5: It gets messy, It can get really messy. You're dealing
• 57:05
  Speaker 5: with people, you're dealing with food.
• 57:08
  Speaker 8: So people walk in hungry and hungry, and then they
• 57:12
  Speaker 8: have their preferences, right, and then you have the employees
• 57:15
  Speaker 8: who have their preferences. So it's it's like this ecosystem
• 57:19
  Speaker 8: that is happening.
• 57:21
  Speaker 5: Every second of the day.
• 57:24
  Speaker 8: One wrong thing can set off the kitchen, one wrong
• 57:27
  Speaker 8: customer can potentially set off a server or a host,
• 57:30
  Speaker 8: and it could just change the trajectory. And so that's
• 57:34
  Speaker 8: one thing. Also, people think you got a long line,
• 57:37
  Speaker 8: which means you got fat pockets.
• 57:40
  Speaker 5: That's not true. It's not because everything costs, you know,
• 57:45
  Speaker 5: and we try to inherit.
• 57:48
  Speaker 1: It as well, right like yeah, as and so there
• 57:52
  Speaker 1: is a huge upside of course, purchasing your on your
• 57:55
  Speaker 1: restaurant that's been around for so long. But then there's
• 57:58
  Speaker 1: also a downside of certain things, certain bad habits that
• 58:01
  Speaker 1: have we've inherited as well, you know, like we we
• 58:07
  Speaker 1: redid our floors, this was in twenty three, I think
• 58:13
  Speaker 1: twenty twenty three. Read our floors in twenty twenty three,
• 58:16
  Speaker 1: and we lifted up all the booths and it had
• 58:19
  Speaker 1: carpet underneath the booths from our granddad owned it. Wow.
• 58:24
  Speaker 5: Yeah, and the floor had been done before he did.
• 58:27
  Speaker 3: Yeah.
• 58:28
  Speaker 1: And so you kind of when you when you kind
• 58:30
  Speaker 1: of especially in an older building, you go into something
• 58:32
  Speaker 1: that you know, shit on top of shit, and so you.
• 58:35
  Speaker 3: Kind of have to like start from scraps sometimes, which
• 58:38
  Speaker 3: can be difficult.
• 58:39
  Speaker 1: And then as far as, like Jessica mentioned it being
• 58:42
  Speaker 1: messy the customers, it could be messy with like, you know,
• 58:45
  Speaker 1: family business is not easy. Yeah, and you know, we
• 58:48
  Speaker 1: had our fair share of you know, Be and Jessica
• 58:50
  Speaker 1: we be going at it sometimes and you know, with
• 58:53
  Speaker 1: your parents.
• 58:54
  Speaker 3: Yeah, but it's good.
• 58:55
  Speaker 1: It's good though, but it could be tough, especially when
• 58:59
  Speaker 1: you bring spouses into the equation.
• 59:01
  Speaker 3: Like I brought my wife out here.
• 59:04
  Speaker 1: She's from Florida and so this was completely new first,
• 59:06
  Speaker 1: having her to understand what the restaurant.
• 59:08
  Speaker 3: Life is like and yeah, yeah, yeah, that should be
• 59:13
  Speaker 3: holding it down.
• 59:14
  Speaker 1: But and so that's a big misconception and I think
• 59:19
  Speaker 1: kind of what Jessica was saying, as far as like,
• 59:21
  Speaker 1: you know, people lying down the street people think like,
• 59:24
  Speaker 1: oh yeah, you guys are rolling in dough and generational wealth.
• 59:29
  Speaker 1: But in reality, you know, there's it is extremely expensive
• 59:32
  Speaker 1: to run this business and nobody really cares about it
• 59:36
  Speaker 1: as much as we do. And so when you have
• 59:39
  Speaker 1: a staff of twenty plus people, you know, it's a
• 59:41
  Speaker 1: lot to manage, you know, and we talk about culture
• 59:44
  Speaker 1: and partner that culture amongst everyone.
• 59:46
  Speaker 3: Because this is our livelihoods. We gave a lot to
• 59:50
  Speaker 3: do this, and it was you know, it's.
• 59:53
  Speaker 5: A form of love, honestly, generational labor of love.
• 59:57
  Speaker 2: I remember you saying that that is what it is.
• 1:00:00
  Speaker 8: It's more than generational wealth. And I think at some
• 1:00:03
  Speaker 8: point it will become a wealth situation. So we're still
• 1:00:07
  Speaker 8: on the trajectory for that, but it's definitely a labor
• 1:00:10
  Speaker 8: of love, not even from just us, but like our staff.
• 1:00:13
  Speaker 8: We have staff that's been there you know for almost
• 1:00:16
  Speaker 8: forty years, fifteen years, twelve years, things like that, so
• 1:00:19
  Speaker 8: they also love it. You know, in our customers they
• 1:00:22
  Speaker 8: love it too, and so sometimes they feel like they're
• 1:00:24
  Speaker 8: more invested than us, but.
• 1:00:26
  Speaker 5: That's not their case.
• 1:00:28
  Speaker 6: What lesson did you learn from your parents that helps
• 1:00:31
  Speaker 6: you navigate ownership?
• 1:00:32
  Speaker 3: Now, man, that's a good question.
• 1:00:36
  Speaker 5: It is I think treating people kindly.
• 1:00:41
  Speaker 9: For me.
• 1:00:42
  Speaker 5: I don't know if I could say every time all
• 1:00:45
  Speaker 5: of us have treated people kindly. I think we've all
• 1:00:46
  Speaker 5: had our moments.
• 1:00:47
  Speaker 8: But that is a lesson that I learned, because it's
• 1:00:49
  Speaker 8: better to treat them kind and engage. Our dad would say,
• 1:00:53
  Speaker 8: engage properly and disengage properly, and I think that that
• 1:00:57
  Speaker 8: is what is outside of God's grace. Covering our restaurant
• 1:01:01
  Speaker 8: has kept our restaurant in a neutral zone in safe.
• 1:01:05
  Speaker 3: Yeah, you know, I would agree with that.
• 1:01:07
  Speaker 1: You you never really know who you're gonna like, especially
• 1:01:10
  Speaker 1: growing up in La Yeah, you know, you haven't. You
• 1:01:13
  Speaker 1: have teachers and friends, and you know, I have teachers
• 1:01:16
  Speaker 1: that I came into the restaurant from elementary in high
• 1:01:20
  Speaker 1: school and thankfully I was okay, I was a pretty
• 1:01:23
  Speaker 1: good student, you know, I was, you know, for the
• 1:01:25
  Speaker 1: most part, and so they're still happy to see me,
• 1:01:27
  Speaker 1: and it's not like, what are you doing here? You know,
• 1:01:30
  Speaker 1: And you always keep that in the back of your mind,
• 1:01:33
  Speaker 1: especially people that come through the doors and you see
• 1:01:35
  Speaker 1: them somewhere else. You always want to treat people with
• 1:01:37
  Speaker 1: respect and kindness and stay humble too, honestly, because you can,
• 1:01:41
  Speaker 1: you know, flex on somebody or whatever, and then it's
• 1:01:43
  Speaker 1: like you the one that. Yeah, so we want to
• 1:01:46
  Speaker 1: make sure that we are always practicing humility and being
• 1:01:50
  Speaker 1: just grateful honestly for the position that we're in.
• 1:01:53
  Speaker 7: What about the dynamic between working with your brother, like
• 1:01:56
  Speaker 7: as a brother and sister duo, like that has to
• 1:01:58
  Speaker 7: be in itself a dynamic.
• 1:02:00
  Speaker 3: It is, Yeah, it is, for sure, for sure. Yeah, yeah,
• 1:02:05
  Speaker 3: it is.
• 1:02:06
  Speaker 5: It's a dynamic. I think I remember one time.
• 1:02:09
  Speaker 8: I don't know if you remember this, but Justin came
• 1:02:13
  Speaker 8: in at one point and I was like, good to
• 1:02:14
  Speaker 8: see you here, and he was like, don't do that again,
• 1:02:19
  Speaker 8: and I was like, I was just saying it, you know,
• 1:02:24
  Speaker 8: oh my god, I remember it, and I was saying
• 1:02:27
  Speaker 8: it like in jest, but also because our staff is
• 1:02:30
  Speaker 8: so observant to things, it also was like, don't take
• 1:02:34
  Speaker 8: the role of big sister, little brother, you know, little brother,
• 1:02:37
  Speaker 8: big sister type of thing, because it's a level of respect.
• 1:02:42
  Speaker 8: And so when he said that, I was like, okay,
• 1:02:44
  Speaker 8: that for me was my mind to be like in
• 1:02:47
  Speaker 8: closed doors. We have our conversations, but even still neither
• 1:02:50
  Speaker 8: of us really pull rank on each other. It's like
• 1:02:53
  Speaker 8: who's more invested in the decision that we are saying
• 1:02:57
  Speaker 8: or standpoint where we're coming from versus not? And it's like,
• 1:03:01
  Speaker 8: am I really that married to yes or no? And
• 1:03:04
  Speaker 8: sometimes we go back and forth and you know, have
• 1:03:06
  Speaker 8: our different vantage points. It's like, okay, you got a
• 1:03:08
  Speaker 8: good point, and we make it work.
• 1:03:10
  Speaker 6: But yeah, before we close, I do want to ask
• 1:03:13
  Speaker 6: two more questions. So what scared you guys the most
• 1:03:16
  Speaker 6: about becoming owners? Were you guys afraid of failure? And
• 1:03:20
  Speaker 6: what advice would you give someone who wants to take
• 1:03:23
  Speaker 6: the leap to start a business or continue their family business?
• 1:03:28
  Speaker 6: So we can answer, So answer the what were you
• 1:03:31
  Speaker 6: the most scared about when you took on the family business?
• 1:03:38
  Speaker 5: You know what's weird.
• 1:03:39
  Speaker 8: I don't think I was super scared about something going wrong.
• 1:03:46
  Speaker 5: I think it was more.
• 1:03:51
  Speaker 8: It was like this adrenaline okay, and I think I'm
• 1:03:53
  Speaker 8: still on the adrenaline rush. So when we took it over,
• 1:03:57
  Speaker 8: I don't think it was more fearful versus Now there
• 1:04:00
  Speaker 8: are things that come up that's like, oh man, are
• 1:04:02
  Speaker 8: we gonna make it out of this one? Or like
• 1:04:04
  Speaker 8: if we don't have a manager, or if we lose
• 1:04:06
  Speaker 8: a position. Literally God is always provided for that, and
• 1:04:10
  Speaker 8: so I think to that extent, I was never scared
• 1:04:13
  Speaker 8: of like are we gonna fail? Thankfully, I have a
• 1:04:15
  Speaker 8: husband who is my health insurance, my partner, and my love.
• 1:04:20
  Speaker 8: You know, he's keeping us afloat and I am so
• 1:04:22
  Speaker 8: grateful for it. And so for that, I've always said,
• 1:04:25
  Speaker 8: if we have a mortgage and we have the restaurant,
• 1:04:26
  Speaker 8: we'll never go hungry and we'll never go homeless.
• 1:04:30
  Speaker 6: And so for that reason, I don't think I was
• 1:04:32
  Speaker 6: really scared person. So justin what advice would you give
• 1:04:36
  Speaker 6: someone who's trying to take that.
• 1:04:38
  Speaker 5: Leap of faith?
• 1:04:39
  Speaker 1: Or I think we kind of learned with owning the
• 1:04:42
  Speaker 1: restaurant is that a business is kind of like a
• 1:04:45
  Speaker 1: like a living organism, and so you got to feed
• 1:04:49
  Speaker 1: it the right fuel you gotta. You know, some days
• 1:04:52
  Speaker 1: he may not feel great, some days he may feel
• 1:04:54
  Speaker 1: super great, but you always have to value it and chaerishit.
• 1:04:58
  Speaker 1: And so just like you do your body, and if
• 1:05:02
  Speaker 1: you neglect it, then it will show. And a lot
• 1:05:04
  Speaker 1: of times in business those results are. I call it
• 1:05:08
  Speaker 1: a lagging indicator, so it may not show immediately. Just
• 1:05:12
  Speaker 1: like if you, you know, eat ten twinkies today, you
• 1:05:15
  Speaker 1: may you may feel bad for a little bit, but
• 1:05:17
  Speaker 1: you're really gonna feel it, you know, in a couple
• 1:05:19
  Speaker 1: of weeks. So same thing with the business, and so
• 1:05:21
  Speaker 1: you have to feed it the right stuff and do
• 1:05:23
  Speaker 1: things the right way and it will reward you.
• 1:05:27
  Speaker 3: It will reward you, but you.
• 1:05:31
  Speaker 2: Have to have that discipline and the just the weight,
• 1:05:36
  Speaker 2: be able to withstand.
• 1:05:37
  Speaker 1: The delay, gratification and understand what things, bad things do happen.
• 1:05:42
  Speaker 1: You know that that's that's life and you know it
• 1:05:44
  Speaker 1: kind of has to inhale and excel. So you have to,
• 1:05:47
  Speaker 1: you know, go with the ebbs and flows and be
• 1:05:48
  Speaker 1: able to witherstand those those bad times.
• 1:05:51
  Speaker 6: So what does legacy mean to you? What do you
• 1:05:54
  Speaker 6: hope for the serving spoon to be in twenty years?
• 1:05:59
  Speaker 6: And what's one thing you could say? You would say
• 1:06:01
  Speaker 6: to your parents right now?
• 1:06:05
  Speaker 8: So thank you to our parents, to our grandfather, to
• 1:06:12
  Speaker 8: every person who came before us, all the servers, the cooks,
• 1:06:15
  Speaker 8: the busters, the hosts, everything right, thank you huge, thank you,
• 1:06:21
  Speaker 8: And twenty years from now, I pray that we are
• 1:06:25
  Speaker 8: a well oiled machine that is able to be almost
• 1:06:31
  Speaker 8: like a blueprint for hospitality, consistency, service, and gratitude.
• 1:06:42
  Speaker 1: Yeah.
• 1:06:42
  Speaker 5: Yeah, if we could do that in twenty years, I
• 1:06:45
  Speaker 5: think I would be very very pleased.
• 1:06:47
  Speaker 2: You would feel like your legacy has been fulfilled.
• 1:06:50
  Speaker 5: Yes, the stamp is made.
• 1:06:53
  Speaker 4: Like that like that?
• 1:06:58
  Speaker 3: Yeah, I mean I think legacy is everything. I think
• 1:07:00
  Speaker 3: that's why.
• 1:07:02
  Speaker 1: I was always interested in the restaurant. We're always interested.
• 1:07:06
  Speaker 1: I think you value our you know, she's not a
• 1:07:11
  Speaker 1: Johnson anymore because she got married, of course, but you
• 1:07:14
  Speaker 1: know the Johnson last name. She's a Bane now, and
• 1:07:19
  Speaker 1: even the Sparks last name. That's something that has always
• 1:07:21
  Speaker 1: been really important to us.
• 1:07:24
  Speaker 3: Growing up.
• 1:07:24
  Speaker 1: We always kind of had like a magnifying glass on
• 1:07:27
  Speaker 1: us because either the restaurant or like just I said,
• 1:07:29
  Speaker 1: church or school, and so we can never really go
• 1:07:32
  Speaker 1: anywhere and not be seen or known by our parents'
• 1:07:36
  Speaker 1: friends or somebody. And so it was always really important
• 1:07:40
  Speaker 1: to me to represent my family well. And so now
• 1:07:43
  Speaker 1: we move forward and we're on platforms like this or
• 1:07:47
  Speaker 1: or you know, we're out in the restaurant and we're
• 1:07:49
  Speaker 1: not just representing ourselves representing our last names. And that's
• 1:07:53
  Speaker 1: something that's extremely important because I mean, that's all you
• 1:07:55
  Speaker 1: kind of really have in this world.
• 1:07:57
  Speaker 3: Honestly.
• 1:07:58
  Speaker 2: Well, you're about you are embarking on really ceiling your name.
• 1:08:08
  Speaker 3: In a big way, right Yeah.
• 1:08:10
  Speaker 2: Yeah, very exciting. Yeah yeah you might as.
• 1:08:17
  Speaker 5: Well just everybody.
• 1:08:19
  Speaker 1: So we recently received were recipients of American Classics War
• 1:08:25
  Speaker 1: the award for the James Beard Foundation.
• 1:08:34
  Speaker 3: Excited you heard it here the game.
• 1:08:38
  Speaker 2: I'm so proud of you guys.
• 1:08:41
  Speaker 6: So many surprises, right, we have one more also, but
• 1:08:44
  Speaker 6: before that, okay, explain to people if they don't.
• 1:08:46
  Speaker 1: Know what yes, yes, yeah, So the James Beard Foundation
• 1:08:51
  Speaker 1: and that the award show is it's synonymous with like
• 1:08:54
  Speaker 1: the Grammys or the Oscars for food in the US
• 1:08:57
  Speaker 1: culinary scene, and so it's essentially the highest level of
• 1:09:01
  Speaker 1: awards you can receive for in the in the United States, uh,
• 1:09:04
  Speaker 1: in the food business.
• 1:09:05
  Speaker 3: And so we are extremely honored. When they told us,
• 1:09:08
  Speaker 3: I thought it was a prank. So yeah it was.
• 1:09:14
  Speaker 3: Was it a Wednesday? Wednesday?
• 1:09:16
  Speaker 1: It was during our lunch rush and the phone was
• 1:09:19
  Speaker 1: ringing and usually the team picks up the phone and
• 1:09:22
  Speaker 1: I would happened to be by the phone. So I
• 1:09:23
  Speaker 1: picked it up and said, hey, you know there's the servants,
• 1:09:26
  Speaker 1: the whole speel. Hey, this is such and such from
• 1:09:29
  Speaker 1: the James Beard Foundation. I want to let you guys know,
• 1:09:32
  Speaker 1: you guys have won an award. Can I speak to
• 1:09:34
  Speaker 1: the manager the owner? And I'm like, yeah, this is
• 1:09:36
  Speaker 1: the owners, this is justin And I'm like, yeah it is.
• 1:09:39
  Speaker 1: And then I'm like okay. So and she tells us
• 1:09:41
  Speaker 1: there's a ceremony in Chicago and red car red carpet
• 1:09:46
  Speaker 1: ceremony that we're going to be attending, and uh, we
• 1:09:49
  Speaker 1: get a couple of tickets and a hotel stay and
• 1:09:52
  Speaker 1: and it's uh, we actually because they have nominations, but
• 1:09:56
  Speaker 1: we actually won the award for California.
• 1:09:58
  Speaker 3: So I represented Cali. Super excited, super excited.
• 1:10:06
  Speaker 2: So how do your parents feel?
• 1:10:10
  Speaker 3: Well, my dad even know who James.
• 1:10:18
  Speaker 1: She was super excited. But we told them, and we haven't.
• 1:10:23
  Speaker 1: One person we haven't told yet is our granddad. And
• 1:10:25
  Speaker 1: so you guys, and so our plan, our plan is
• 1:10:32
  Speaker 1: to actually take him out there to Chicago with us.
• 1:10:34
  Speaker 9: Yeah.
• 1:10:35
  Speaker 1: He hates flying unless it's going home. Yeah, and Chicago's
• 1:10:39
  Speaker 1: kind of close to where he's from. So I think
• 1:10:40
  Speaker 1: he'll think that's a.
• 1:10:43
  Speaker 2: Beautiful way, just to like y'all's legacy continuing.
• 1:10:47
  Speaker 5: Look at you guys.
• 1:10:48
  Speaker 2: You guys are doing it.
• 1:10:49
  Speaker 6: You guys have stepped into such huge shoes, such huge shoes,
• 1:10:55
  Speaker 6: shoes to fill, and you guys are doing it in
• 1:10:57
  Speaker 6: such a beautiful way. And I know your parents and
• 1:10:59
  Speaker 6: your grandfather is proud of you guys.
• 1:11:02
  Speaker 5: I mean, that's how you.
• 1:11:05
  Speaker 2: Like, That's how we get.
• 1:11:08
  Speaker 1: But it's really it's really you know, everything that's been
• 1:11:10
  Speaker 1: done before us. We are because the one of the
• 1:11:14
  Speaker 1: primary criteria for that award is to be in business
• 1:11:17
  Speaker 1: for ten years or longer, and you guys.
• 1:11:21
  Speaker 2: Two years.
• 1:11:23
  Speaker 3: Yeah, And so we're really thankful and grateful that they
• 1:11:26
  Speaker 3: considered us. And then we didn't even apply, like we didn't.
• 1:11:29
  Speaker 3: We didn't.
• 1:11:30
  Speaker 5: That's crazy. It was a dream and we didn't know
• 1:11:33
  Speaker 5: was actually going to come through.
• 1:11:35
  Speaker 2: Good for you guys. We're so proud, Thank you, We're
• 1:11:38
  Speaker 2: so special, thank you coming by. Oh my god, we
• 1:11:41
  Speaker 2: already know we'll be there, you know.
• 1:11:43
  Speaker 6: With my Veggie Burger, got you, got you, Let's show
• 1:11:47
  Speaker 6: you one more surprise that we can't we can't leave
• 1:11:50
  Speaker 6: the conversation. Got more Thanks thanks to press play.
• 1:12:06
  Speaker 9: Kudos to Jessica and Justin working so well together, and
• 1:12:11
  Speaker 9: we are so proud of you carrying on the legacy
• 1:12:14
  Speaker 9: third generation at the Serving Spoon.
• 1:12:18
  Speaker 3: Again, we love you so much and.
• 1:12:20
  Speaker 9: We are very very very very proud of you.
• 1:12:24
  Speaker 10: And I second that we love you. You guys are
• 1:12:26
  Speaker 10: doing an amazing job. You guys are carrying on the legacy.
• 1:12:29
  Speaker 10: Every generation gets better, and you guys have definitely carried
• 1:12:33
  Speaker 10: the torch.
• 1:12:33
  Speaker 2: We love you guys to the ends of the earth.
• 1:12:36
  Speaker 10: We're very proud of you keeping the good work and
• 1:12:38
  Speaker 10: don't stop keep working for the community.
• 1:12:41
  Speaker 5: Love you guys. I'm really grateful that we're able to
• 1:12:58
  Speaker 5: give them their flowers while they're here.
• 1:13:00
  Speaker 2: Yes, that is grateful.
• 1:13:02
  Speaker 6: They're able to watch you guys step into this position
• 1:13:05
  Speaker 6: with such confidence and just doing it in a beautiful
• 1:13:09
  Speaker 6: way that you.
• 1:13:10
  Speaker 2: Guys may even want to pass it out to your kids.
• 1:13:14
  Speaker 2: And I know you're so vibrant. Y'all are so lovely. Yeah,
• 1:13:20
  Speaker 2: my god, yeah, talking about your parents, I mean and
• 1:13:28
  Speaker 2: Jason hys. Yeah, So, thank you guys for joining.
• 1:13:34
  Speaker 5: Thank you guys for having us.
• 1:13:35
  Speaker 2: It was great.
• 1:13:36
  Speaker 3: Justin and just.
• 1:13:39
  Speaker 2: Mister, I'm nervous.
• 1:13:43
  Speaker 3: Was beautiful.
• 1:13:45
  Speaker 2: No, thank you, it was great.
• 1:13:46
  Speaker 5: That was great.
• 1:13:47
  Speaker 6: All right, let's close it out, all right. Thank you
• 1:13:50
  Speaker 6: guys for joining us on today's episode of Born to
• 1:13:53
  Speaker 6: the Game. We had Jessica and Justin join us. Please
• 1:13:56
  Speaker 6: make sure to like, follow, subscribe and share and share.
• 1:14:01
  Speaker 2: Thank you guys. Will see you next time.
• 1:14:03
  Speaker 9: What M