Latest / The Bootleg Kev Podcast / #264 - The Founders of Dave's Hot Chicken

Transcript

#264 - The Founders of Dave's Hot Chicken · The Bootleg Kev Podcast

0:00
Speaker 1: Brule Cat Podcast special guests in here. I'm gonna let
0:02
Speaker 1: you guys introduce yourself. We have the guys behind the
0:05
Speaker 1: best hot Chicken I've ever had, Dave's Hot Chicken, legendary place.
0:10
Speaker 1: I'm armand I'm one of the founders Dave Chef. So
0:15
Speaker 1: you're Dave. Yeah, Harman and Dave. We're Harman and Dave. Yeah,
0:19
Speaker 1: Dave from Dave's Hot Chicken, Yeah Chicken. Well, let's get start, Like,
0:24
Speaker 1: first of all, you guys are blowing up everywhere. You
0:29
Speaker 1: guys are kind of like the quintessential hot chicken place
0:32
Speaker 1: in America. When people come to LA and they always
0:35
Speaker 1: ask me, the rappers will be like, YEO, where do
0:37
Speaker 1: I go? I always just send him to Dave's on Lankersham.
0:39
Speaker 1: I'm like you. I was like, you guys, want some
0:40
Speaker 1: quick good ship, go to Dave's right here. I'm like
0:42
Speaker 1: you kind of you gotta have Daves. So how did
0:46
Speaker 1: you guys originally? Well, first of all, how'd you guys meet?
0:50
Speaker 1: We actually met on Dave's birthday, so they were like
0:53
Speaker 1: thirteen or fourteen years old. I didn't know him. We
0:55
Speaker 1: met through a mutual friend and he's like, I'm going
0:58
Speaker 1: to my friend Dave's birthday. It's like, his last name
1:01
Speaker 1: is Campusion. I'm like, that's a cool last name that
1:02
Speaker 1: I'm like, I'll be friends with somebody named Capusia. So
1:05
Speaker 1: I went to his birthday. We met and literally just
1:07
Speaker 1: like starting out the next day. Yeah. Ever since then,
1:09
Speaker 1: you guys been locked in. Yeah, we we went home
1:12
Speaker 1: since then. Yeah, and you guys are both Armenian, right, yeah, yeah,
1:15
Speaker 1: we lived close to We lived in Hollywood at the time. Yeah,
1:18
Speaker 1: five minutes away. You guys were like kind of like
1:20
Speaker 1: already in the same area. Yeah. Yeah. Yeah. And dude,
1:23
Speaker 1: so day, like ever since I met him. He was
1:25
Speaker 1: like a culinary guy, right, He's all the food, Like
1:28
Speaker 1: you see him, just guy like a stack of like
1:29
Speaker 1: cookbooks with him. And he was like, yeah, it was
1:32
Speaker 1: like a mass scientist of food, you know. So wow.
1:35
Speaker 1: So he was definitely in it for a while. And
1:38
Speaker 1: at the time, I was aspiring actor, you know, I
1:41
Speaker 1: wanted to be you got the look I try, man,
1:44
Speaker 1: I got the look. I'm lacking the talent and I'm
1:46
Speaker 1: just kidding, but yeah, you know, so we were like,
1:50
Speaker 1: you know, we just wanted to do business together. Yeah, yeah,
1:53
Speaker 1: we gotta do something together, make some money. Yeah that's what. Yeah.
1:58
Speaker 1: So food has like been your passion, cookie and stuff, right,
2:00
Speaker 1: So why because I feel like you guys, because there's
2:04
Speaker 1: like a new like hot chickens always been anything, but
2:07
Speaker 1: there's like this new Like everywhere you go now there's
2:11
Speaker 1: a hot Chicken spot, especially in the Valley. I feel
2:15
Speaker 1: like every other corner there's a new like fake Dave's
2:19
Speaker 1: popping up wherever you fucking go, like chicken. I was
2:24
Speaker 1: at the Glendale Mall in the new spot and there's
2:26
Speaker 1: a hot Chicken place. I was like, look at that
2:28
Speaker 1: popping up everywhere. You had it too, But you guys
2:31
Speaker 1: are very responsible for like a trend in like restaurants.
2:36
Speaker 1: Why hot Chicken? I mean it's a pretty crazy story.
2:40
Speaker 1: I h so. So hot chicken started kind of like
2:45
Speaker 1: we've always been a big fan of fried chicken, right,
2:47
Speaker 1: so hot chicken kind of started getting trending in l A.
2:49
Speaker 1: You know, one of the chefs had in Nashville brought
2:52
Speaker 1: it down to LA and me and Dave tried it
2:55
Speaker 1: and immediately, I mean we fell in love with it. Right.
2:57
Speaker 1: We're like, dude, this is so good, and like, well,
3:00
Speaker 1: do you know you're like your chef. You know, I
3:02
Speaker 1: have like a little bit of background in marketing. I'm
3:04
Speaker 1: pretty good, you know, social media whatever. I'm like, what
3:06
Speaker 1: if we got together and we made a recipe and
3:09
Speaker 1: you know what if we tried to like get in
3:10
Speaker 1: on this trend. But the funny thing is like at
3:13
Speaker 1: the time, we were obviously dead broke. You know. Dave
3:15
Speaker 1: was working at a restaurant that doesn't pay anything. I'm
3:18
Speaker 1: doing acting, which doesn't pay anything, right, uh. And then
3:21
Speaker 1: we had a third friend named Tommy, who I met
3:24
Speaker 1: in kindergarten. So three of us linked. We're like, all right,
3:26
Speaker 1: why don't just working on a recipe for now? Right, Like, okay,
3:28
Speaker 1: we don't have money for something, let's just work on
3:30
Speaker 1: a recipe. So we go to Dave's house every day
3:32
Speaker 1: in our day was just like, you know, we finish
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Speaker 1: up work, go to Dave's house, you know, start cooking
3:37
Speaker 1: out food in his kitchen, you know, buy just these
3:39
Speaker 1: ingredients and cook it. And we might have done this
3:42
Speaker 1: for like five months where we just worked on a recipe. Wow. Yeah,
3:47
Speaker 1: and then one thing, the recipe was kind of done right,
3:48
Speaker 1: and there's only homes you can do. And so we're
3:50
Speaker 1: like sitting there at Dave's house, like, all right, well
3:52
Speaker 1: we have the food, but like what do we do,
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Speaker 1: Like we have no money, you know, like how do
3:56
Speaker 1: we how do we get this out there? Like how
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Speaker 1: do we sell this to people? Right? So our friend
4:00
Speaker 1: Tommy's like, well, what if we try like a pop up?
4:03
Speaker 1: You know, we could just like pop up, just pop
4:05
Speaker 1: up somewhere. And another one of our friends I was like, yeah,
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Speaker 1: it's like I know a lot of people that do thats,
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Speaker 1: Like they'll pop up at places, they'll wrap their stuff
4:11
Speaker 1: up at night and then they'll just leave. So we're like,
4:14
Speaker 1: all right, well we could we could probably get together
4:16
Speaker 1: a pop up, right, So we started scrapping together a
4:18
Speaker 1: little bit of money, dude, and we literally no scribed
4:21
Speaker 1: to other nine hundred dollars that's all we can get.
4:23
Speaker 1: Took his last check three hundred bucks. I had like
4:26
Speaker 1: a few hundred bucks saved up. Tommy's like, I'll put
4:29
Speaker 1: in the rest whatever we need. So we went to
4:31
Speaker 1: a target we know, we bought like a little canopy.
4:34
Speaker 1: We went on Craigslist and whatever we want, a little friar.
4:37
Speaker 1: We took some tables from our parents' houses and some
4:39
Speaker 1: chairs and we just yeah. Yeah, Tommy linked up with
4:45
Speaker 1: this guy that he used to work with and he
4:47
Speaker 1: offered to give us like one little spot in a
4:49
Speaker 1: parking lot. It was literally one spot in a public
4:52
Speaker 1: parking lot. Wow. So we set up our shop over there,
4:55
Speaker 1: posted on social media that we're open, and our first
4:58
Speaker 1: night we were like forty bucks. Obviously it's just a
5:00
Speaker 1: bunch of kids in a parking lot. Uh. And then uh,
5:04
Speaker 1: you know, we just you know, started like pushing on
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Speaker 1: social media. You know, we knew we had a good product.
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Speaker 1: We started, you know, we'd run around the block scream
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Speaker 1: we got chicken. We got chicken. We were literally screaming,
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Speaker 1: we got chicken. Come buy some chicken, you know what
5:14
Speaker 1: I mean. Uh? And then we got noticed. We got noticed,
5:17
Speaker 1: We got written up in an article, We got written
5:19
Speaker 1: up in eater La and this guy wrote an insane
5:22
Speaker 1: article about as far as the what year is this?
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Speaker 1: This is twenty seventeen? What the fuck? Yeah? Yeah? And
5:29
Speaker 1: then do we get to the Yeah, we get to
5:31
Speaker 1: the pop up the next day after I lived here
5:33
Speaker 1: in twenty seventeen. Yeah, it was on Hollywood Boulevard, dude,
5:36
Speaker 1: it was right on Ull Do you know where Jumbo's
5:38
Speaker 1: clown room is literally across the ship. We'd go to
5:42
Speaker 1: the line. We'd go to the Jumbos line and hand
5:44
Speaker 1: out sandwols to people. You'll come get some chicken. And
5:47
Speaker 1: then next say, there was like ninety people in our
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Speaker 1: pop up like waiting for us when we got there.
5:51
Speaker 1: What And that was early, that was like the first week. Yeah,
5:54
Speaker 1: it's like five days in. Yeah, okay, so you guys
5:58
Speaker 1: get a buzz. Yeah, obviously you're kind of like the
6:00
Speaker 1: talk of the town. Yeah, when where's your first brick
6:04
Speaker 1: and mort mortar location? Where's that at? As on Western? Yeah?
6:07
Speaker 1: Close by? It was like a mile away. Yeah, so
6:09
Speaker 1: I think pretty early on we realized that months. Yeah,
6:12
Speaker 1: and then we realized like, yo, this is pretty big,
6:14
Speaker 1: you know, like if we're pretty responsible with this, like
6:16
Speaker 1: we could really blow it up and we could be
6:18
Speaker 1: really professional. So we started getting really disciplined and every
6:21
Speaker 1: dollar we make we'd invest back into the pop up
6:24
Speaker 1: until we couldn't anymore, and then every other dollar after
6:26
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6:28
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Speaker 1: back to the interview. So at this time, you have
7:55
Speaker 1: the sauce fucking the sauce concoction fry. Yeah, we got
8:01
Speaker 1: all that down every really yeah, kept it well. What
8:05
Speaker 1: I like about it too, is like you guys have
8:07
Speaker 1: a simple menu. I feel like all the great spots.
8:09
Speaker 1: It's like, it's not I think this. When you go
8:11
Speaker 1: to In and out Burger they got burgers. You go
8:14
Speaker 1: to Dave's Hot Chicken, how do you want your chicken?
8:16
Speaker 1: You want to know do you want a chicken finger
8:18
Speaker 1: or you want it on a slider? Which one do
8:19
Speaker 1: you want? So you guys don't overthink, but it's it's
8:22
Speaker 1: it is kind of interesting, like at what point in
8:24
Speaker 1: time does it because you guys are a staple. Now,
8:30
Speaker 1: when did you start to feel that as like owners
8:33
Speaker 1: of the business where you were kind of like, oh,
8:34
Speaker 1: we're kind of like a part of the food culture
8:36
Speaker 1: in La now. Like it's funny, man, it happened really earlier.
8:39
Speaker 1: You know, at the parking lot, all my friends started
8:42
Speaker 1: talking about like damn you guys blew up and like yeah, yeah, man,
8:45
Speaker 1: just people. Yeah, I think we're seeing our parents there
8:50
Speaker 1: looking at the pop up, seeing all the people in line,
8:52
Speaker 1: the response of the food. There's this funny story we
8:55
Speaker 1: like to tell. There was a night, you know, because
8:57
Speaker 1: we'd open up at seven o'clock, you'd have to get
9:00
Speaker 1: ordering within like an hour to two hours because we'd
9:02
Speaker 1: sell out really fast, so we'd have like people like
9:05
Speaker 1: running in at night, like you guys get any more chicken?
9:08
Speaker 1: Like no, one time. Some guys like, bro, it's like
9:09
Speaker 1: can buy some crumbs off you guys, and we're like crumbs,
9:13
Speaker 1: were like dude, what is this? Like how serious is
9:15
Speaker 1: this like chicken addiction to people that they want to
9:17
Speaker 1: buy crumbs? And from there we were like, dude, like
9:20
Speaker 1: this is like this is big, dude, Like this is
9:22
Speaker 1: not just like something small, like, we definitely have to
9:25
Speaker 1: be disciplined. We definitely have to make the right moves
9:27
Speaker 1: or else we don't want to mess this up, you
9:29
Speaker 1: know what I mean? Was there any uh, because are
9:33
Speaker 1: there any people from Nashville that are like, yo, you
9:35
Speaker 1: guys are appropriating the Nashville chicken culture? Well, like a
9:40
Speaker 1: very slight amount. Actually, I feel like you guys might
9:42
Speaker 1: have some haters. Like you know, what's funny is when
9:44
Speaker 1: I look at our ig, because I handle the IG,
9:47
Speaker 1: there is an overwhelming amount of people that are like,
9:49
Speaker 1: why are you guys not in Nashville, Like, you know,
9:51
Speaker 1: we want to watch you guys in Nashville because I
9:53
Speaker 1: think what happens is if you're young and you're growing
9:54
Speaker 1: up in Nashville. Yeah, there's a lot of Nashville hot
9:56
Speaker 1: chicken places, right of course, but you grow up on it,
9:58
Speaker 1: so there's nothing new to you. I do feel like
10:00
Speaker 1: there's an La style of hot chicken exactly, you guys
10:03
Speaker 1: kind of like I feel like there's Nashville hot chicken,
10:06
Speaker 1: but then there's like LA hot Chicken. Yeah, like La
10:09
Speaker 1: Nashville Hot Chicken. It's like its own it's like its
10:11
Speaker 1: own sub genre. It's almost like we just to talk
10:13
Speaker 1: about it. If you think of like Mexican food, there's
10:15
Speaker 1: like styles of Mexican food, you know what I mean,
10:17
Speaker 1: Like if you go to Texas, it's not going to
10:19
Speaker 1: be the same as if you go to exactly yeah, exactly.
10:21
Speaker 1: So a lot of the young people over there, some
10:22
Speaker 1: of the older people might be like you know, some
10:25
Speaker 1: of the people also competition here might be like man,
10:27
Speaker 1: but the people over there like, dude, we want it
10:30
Speaker 1: like this is young, this is cool. We were not
10:32
Speaker 1: used to a hot chicken brown like this. We want
10:33
Speaker 1: to try it out here. Yeah, I mean there's other
10:35
Speaker 1: I think. I mean, I've had a bunch of that.
10:38
Speaker 1: I try. If I see a hot chicken place, my
10:40
Speaker 1: kid makes me try it. It's all it's all like
10:43
Speaker 1: he's like, yo, try it. And there's been some terrible places.
10:45
Speaker 1: There's been some decent places as well. But for you guys,
10:50
Speaker 1: how many locations are we at now? Like one one
10:53
Speaker 1: hundred and five? Yeah, and you guys started this in
10:57
Speaker 1: a parking lot five years ago with n and it's
11:00
Speaker 1: a franchise model, Yeah, one hundred and five. How many
11:04
Speaker 1: states are we in? I would say maybe like forty
11:09
Speaker 1: percent of the states. I know, we're in New York,
11:11
Speaker 1: We're in Texas, Florida, Illinois, Florida, Wisconsin, Wisconsin. Yeah, we're
11:19
Speaker 1: in Dubai. Were in Dubai. Yeah, we have two stores
11:22
Speaker 1: in Dubai, one in Qatar. Yeah. We're pretty out there, man.
11:25
Speaker 1: We have a really good team. So I think so
11:28
Speaker 1: what happened is, obviously, after we realized the brand is
11:31
Speaker 1: really big in the pop up, we started saving our money.
11:34
Speaker 1: Our third founder's older brother, who was you know he
11:36
Speaker 1: was he was a pretty chill businessman at the time.
11:38
Speaker 1: He's like, look, i'll invest with you guys. All kind
11:40
Speaker 1: of come in as like an older person to help
11:42
Speaker 1: you guys out a little bit, and we could make
11:43
Speaker 1: this a store front. So we kind of you know,
11:46
Speaker 1: invested our money with him. We made a store front,
11:49
Speaker 1: which also blew up. I mean the store was obviously
11:52
Speaker 1: bigger than the pop up because now we had like
11:54
Speaker 1: you know, rooms, was like already there. Yeah, exactly right.
11:57
Speaker 1: So seven or six months in that, after seeing that
12:00
Speaker 1: there's a lot of copycat brands, there's a lot of
12:03
Speaker 1: you know, just chicken brands in general everywhere. Yeah, you
12:06
Speaker 1: start to realize, like this is not about who has
12:08
Speaker 1: the best food anymore? Right, Like the best food is like, yeah,
12:10
Speaker 1: you gotta have the best subjective exactly. That's the things like,
12:13
Speaker 1: all right, some people love daves, some people have something else.
12:15
Speaker 1: But the brand that can really take this nationwide and
12:19
Speaker 1: be the first brand to take hot chicken into every
12:22
Speaker 1: other state and do it right and do it in
12:25
Speaker 1: a consistent way, that's the brand that's gonna win this.
12:28
Speaker 1: So we kind of from there started looking into like
12:30
Speaker 1: partnering up with people that had done it before, right. Uh.
12:34
Speaker 1: And we met this guy named John Davis and Bill Phelps,
12:38
Speaker 1: and they're John Davis is a Hollywood producer, really big
12:41
Speaker 1: invest in a lot of like different brands. He invested
12:43
Speaker 1: in Wetzels Pretzels and Blaze Pizza and things like that.
12:46
Speaker 1: And Bill was the founder of Wetzels and then one
12:49
Speaker 1: of the main investors of Blaze. So these guys have
12:51
Speaker 1: done it. They've done a franchise thing the restaurants and
12:54
Speaker 1: scaled them. Yeah, and you know, there's a lot of
12:57
Speaker 1: people that have done that. But also we had like
12:58
Speaker 1: really dope chemistry with these guys. I mean we felt
13:00
Speaker 1: like there are friends. Yeah, we've like we've known them
13:02
Speaker 1: our whole lives, you know. So when we partnered up
13:07
Speaker 1: with them, that's when it really took off. It really
13:09
Speaker 1: took off. Yeah, because they brought in the people necessary
13:12
Speaker 1: to grow the brand. They brought in the operations people
13:14
Speaker 1: necessary to keep the food consistency. You know. They bring
13:17
Speaker 1: in experienced franchises where you're not just selling to anybody.
13:20
Speaker 1: You're selling to big groups that have an infrastructure and
13:24
Speaker 1: they have a lot of different restaurants already, and they're
13:26
Speaker 1: going to expand in their territory really fast, really efficiently. Right,
13:30
Speaker 1: That's how you have That's how you can have such
13:32
Speaker 1: a big growth but yet maintain and not open one
13:34
Speaker 1: hundred stores but then close forty later. Yeah. So we're
13:38
Speaker 1: continuing to go and I think we have seven hundred
13:42
Speaker 1: units committed to so we have seven hundred stores sold
13:44
Speaker 1: so by the end of yeah, and but you know,
13:47
Speaker 1: in a few years, they'll be seven hundred days Hot chickens.
13:51
Speaker 1: So if I'm an entrepreneur and I'm like, I want
13:56
Speaker 1: to open a Day's Hot Chicken, Uh huh, how much
14:00
Speaker 1: money do I need? It's funny we look at like
14:04
Speaker 1: the experience you have and yeah, it's less about the money.
14:08
Speaker 1: So like because you know, sometimes you'll see like, oh
14:10
Speaker 1: you could get a Burger Kane, which you need like
14:12
Speaker 1: a seven hundred and fifty thousand dollars liquid or a
14:14
Speaker 1: mill Yeah, yeah, yeah. It's an interesting process matter. So
14:18
Speaker 1: the first thing we would look at is what territory
14:20
Speaker 1: you're looking to buy. So let's say you're looking to
14:22
Speaker 1: buy Texas. Okay, we're in Texas, and what experience do
14:26
Speaker 1: you have in that are in Texas? How many stores
14:28
Speaker 1: or restaurants do you currently run in Texas? What's your team? Like,
14:32
Speaker 1: what are your store? You've got to vect the people.
14:34
Speaker 1: It's not about the money, because anybody's at the table
14:36
Speaker 1: with money, but they might fuck your brand up. Anybody
14:38
Speaker 1: has money. But if like if you're like, dude, I
14:40
Speaker 1: got like, you know, I own a car mechanic shop
14:42
Speaker 1: and I got a billion dollars on deck, But how
14:44
Speaker 1: are you going to run a restaurant? You know you
14:46
Speaker 1: have a car mechanic shop. It's not the same concept, right.
14:48
Speaker 1: Have you guys had any issues yet with any of
14:50
Speaker 1: the one hundred and five locations where like maybe the
14:53
Speaker 1: quality because you know, sometimes with those franchises, you guys
14:57
Speaker 1: aren't as in control of like if the chicken gets made, right,
15:01
Speaker 1: of course, have you guys had to like sit down
15:04
Speaker 1: and talk to somebody like, hey, look, guys, you guess
15:06
Speaker 1: I mean in the expansive expansion process has to be
15:09
Speaker 1: something speed right, Yeah, Man, of course there's always speed bumps.
15:12
Speaker 1: But I think again, that's when it comes down to
15:14
Speaker 1: having a good enough team where you can, you know,
15:17
Speaker 1: spot their problems quickly, have the communication to fix it
15:20
Speaker 1: quickly so that it doesn't spread, it doesn't become a
15:23
Speaker 1: bigger problem, right, and again, have a team in place
15:26
Speaker 1: that can, even before the problems get there, can predetermine
15:29
Speaker 1: what the problems might be to kind of make sure
15:31
Speaker 1: that they don't happen. So it just again comes down
15:33
Speaker 1: to your team, because if you don't have the right
15:35
Speaker 1: team and you open twenty stores, it could be a cluster,
15:38
Speaker 1: you know what I mean, It could be all over
15:40
Speaker 1: the place. Whereas if you have a really disciplined, experienced team,
15:43
Speaker 1: one hundred stores is kind of just like it's easy
15:46
Speaker 1: to run. It's like a well oiled machine. Has anybody
15:49
Speaker 1: online figured out your recipe yet? No? No, I think
15:53
Speaker 1: Dave's the only get I get chefs telling me, like,
15:56
Speaker 1: man that thing is impossible to like recreate them, No,
15:58
Speaker 1: because you'll see like be like this is how you
16:01
Speaker 1: make Dave sauce. Have you seen those tiktoks or any
16:04
Speaker 1: of that stuff on YouTube. Yeah, yeah, but they'd never
16:08
Speaker 1: get it right. I mean it took you five months
16:12
Speaker 1: to come up with the Yeah. But yeah, And I
16:14
Speaker 1: think the chances of getting that spice mixed rescue right
16:17
Speaker 1: because there's so many like different grams in there. So
16:20
Speaker 1: there's like fifty grams of KaiA, so even if you
16:23
Speaker 1: mess up one to two grams, it's not gonna take.
16:24
Speaker 1: We had a challenge at my house in December where
16:27
Speaker 1: we got with the really hot one, the most hot,
16:30
Speaker 1: the Reaper. The Reaper, so my son bought like five
16:33
Speaker 1: of them and everybody had to take a bite. And
16:36
Speaker 1: he's the only too finished one. And that ship is
16:39
Speaker 1: ridiculous comfortably. It's bad. It's bad. Yeah, And motherfucker's like
16:44
Speaker 1: eating that ship a man. It's it's crazy they go
16:47
Speaker 1: through it. Bro. It messed my stomach up for a while. Yeah,
16:51
Speaker 1: I can't. I can't go above medium now. No. I
16:53
Speaker 1: love the mediums where I'm at, Give me that medium,
16:56
Speaker 1: and I love the sauce has anyone gotten the sauce right?
17:00
Speaker 1: Not the well the sauce is so good. Sauce is
17:03
Speaker 1: hard to make, man, I'm yeah, really complex. But you
17:07
Speaker 1: know it's what's hilarious as we used to have these
17:09
Speaker 1: army and ladies that worked for us, and they they
17:12
Speaker 1: one of them moved the sauce recipe knew and when
17:14
Speaker 1: they left the job, every chicken spot was yeah, they
17:18
Speaker 1: were like contracting her sauce. Yeah, five year deal, come
17:23
Speaker 1: play with us. And it's funny because it is kind
17:27
Speaker 1: of like an Armenian ran industry. You know, that's like
17:31
Speaker 1: most hot chicken places Armenian owned. I wonder why am
17:36
Speaker 1: I tripping? You're not. I don't think Alan raises, but
17:39
Speaker 1: I think most of us knots Ourmenian owned. Armians are
17:43
Speaker 1: like they're quick to yeah, they're quick to jump on things.
17:46
Speaker 1: I mean we're Armenian. We saw it quick, we jumped
17:48
Speaker 1: on it right. But every all of my favorite restaurants
17:51
Speaker 1: are by the way, our Armenian owns. You guys got
17:53
Speaker 1: to figure it out in the valley. I feel we
17:54
Speaker 1: were pretty good with food, man, we have a good palate.
17:57
Speaker 1: But I think another thing is like when we got
17:59
Speaker 1: into that. There was almost like this genuine intention of like,
18:02
Speaker 1: let's create this really really good food that we can
18:05
Speaker 1: serve to people and be proud of it and you know,
18:08
Speaker 1: join it on this trend, but not for the sake
18:10
Speaker 1: of the trend, just to like, because we love this
18:12
Speaker 1: food too and we want to make our best version
18:14
Speaker 1: of it. Of course, and Dave being a chef, he
18:15
Speaker 1: was very passionate about it, right whereas uh, and not everybody,
18:19
Speaker 1: but a lot of other people it's like a cash grab.
18:21
Speaker 1: It's like this isn't put any effort. Yeah, it's like
18:25
Speaker 1: hot chickens in. It's selling right now. They got a line.
18:27
Speaker 1: What are they making hot chicken cool? Throw it on
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Speaker 1: get back to the interview. Is there anybody else's hot
20:56
Speaker 1: chicken that you've tried that you like? I love Holean Ray, Yeah, raised, yeah,
21:01
Speaker 1: I love them. I've heard I've heard I want to
21:03
Speaker 1: try Holland Raise because I've heard my boy Stot, who's
21:06
Speaker 1: ar meaning you guys might know, Yeah, weie, yeah great.
21:09
Speaker 1: Stot's like, yo, you gotta go to Holland Raised. And
21:12
Speaker 1: I assumed it was Armenia owned because Stot always puts
21:15
Speaker 1: me on those spots. Yeah, and he's like, it's not
21:17
Speaker 1: ourmenian OsO. You know it's good if I'm telling you,
21:21
Speaker 1: it's like, if it's not mean, you like, you know
21:23
Speaker 1: it's good. No, Look there there are another one of
21:25
Speaker 1: those brands where like the guys just genuinely loves food
21:28
Speaker 1: and he loves chicken. Yeah, he's a chef. He does
21:30
Speaker 1: it for the food, right, and you know that because
21:31
Speaker 1: he hasn't expanded like crazy. He loves the food. I
21:34
Speaker 1: think I spe you guys can acknowledge that too. You know. Yeah,
21:37
Speaker 1: there's a lot of dude. We love chicken, man, you
21:39
Speaker 1: gotta love all kinds of chicken. And you know, especially
21:41
Speaker 1: when we were working on the recipe, all we did
21:43
Speaker 1: is eat different chicken. There used to be a tent
21:45
Speaker 1: right here on Vineland and Magnolia in the Walgreens parking lot,
21:50
Speaker 1: and their ship was solid. I don't know what happened
21:51
Speaker 1: to them. Oh that was my cousin now, I'm just kidding.
21:54
Speaker 1: Might have been I don't even know, it could have been. Okay,
21:57
Speaker 1: So how so correct, Drake is a part of like
22:01
Speaker 1: some of the locations, or is going to be a
22:04
Speaker 1: part of the locations, or he's not part of the location.
22:06
Speaker 1: So what happened is because I saw the headline about
22:08
Speaker 1: Drake getting involved with Dave Hot Chicken. He has ownership
22:11
Speaker 1: in the entire like in the entire brand, right, So
22:14
Speaker 1: Drake owns a piece of Dave's Hot Chicken, a very
22:16
Speaker 1: small piece of Dave scot Chicken. And he's also like
22:19
Speaker 1: a smokesman for the brand, so he'll help us with
22:21
Speaker 1: like different promotions that we do. For his birthday, we
22:24
Speaker 1: linked up with him and we gave out like free
22:26
Speaker 1: sandwiches to everybody that came to the store. How did
22:28
Speaker 1: that happen? He's just a fan. He's in la he
22:30
Speaker 1: loves yeah man, he he loves the chicken, and he's
22:32
Speaker 1: a super dope guy and he's an amazing person. And uh,
22:36
Speaker 1: you know, after hearing about the story, I think he
22:38
Speaker 1: just wanted to kind of, you know, be a part
22:40
Speaker 1: of the brand and help out any way he can.
22:43
Speaker 1: So it's been super cool man. And Drake calls your answer,
22:46
Speaker 1: he calls, I answered, we got to be like, how
22:48
Speaker 1: can we get you involved? Man? It's like, what up, drag,
22:51
Speaker 1: Let's get you. I'm saying, if Drake reaches out, it's
22:53
Speaker 1: like he's the biggest artist, you got to get him involved. Yeah, Like,
22:57
Speaker 1: it was kind of like surreal to us to even
22:58
Speaker 1: hear that that was a possible ability right where somebody's
23:01
Speaker 1: like because imagine if you're in the parking lot with
23:03
Speaker 1: nine dred dollars and somebody can say to you, yeah,
23:05
Speaker 1: and they're like, hey, two or three years from now,
23:07
Speaker 1: Drake's gonna offer to be a part of your company.
23:09
Speaker 1: You're gonna be like, all right, dude, like order your
23:11
Speaker 1: food and get out. You know what I mean. You're
23:13
Speaker 1: not gonna believe them, but you know it's it's wild.
23:16
Speaker 1: I mean, look, you guys are definitely on your way
23:18
Speaker 1: to be in like the next big franchise, seven hundred
23:22
Speaker 1: locations already in the works. Yeah. I think they said
23:25
Speaker 1: we're one of the fastest growing chains in like US America.
23:28
Speaker 1: The food is made well, no, I mean it's been
23:30
Speaker 1: five years since you're in a parking lot. Yeah, and
23:33
Speaker 1: that shit's crazy. Yeah, I didn't realize that. I thought
23:35
Speaker 1: you guys were at least around Like I was like,
23:37
Speaker 1: maybe it was like an la thing for like ten years,
23:39
Speaker 1: and now it's finally like that five years dude. Yeah, dude,
23:42
Speaker 1: it's happened overnight. Yeah, it was like an overnight thing.
23:45
Speaker 1: Sometimes it's still surreal to us. You know, I think
23:47
Speaker 1: the company, why there's like three or four thousand employees
23:51
Speaker 1: we have, and you know, what would be some of
23:53
Speaker 1: the like business side of this that you've kind of
23:56
Speaker 1: because anytime you scale that fast, yeah, you go through
23:59
Speaker 1: like a learning curve. You fuck up, you adjust, you
24:04
Speaker 1: get it together. What are some of the things that
24:06
Speaker 1: you learned on you know, for anybody who's an up
24:09
Speaker 1: and coming business person or an up and coming restaurant owner,
24:12
Speaker 1: what are some of the things that you kind of
24:14
Speaker 1: had to learn on the fly or some of the
24:17
Speaker 1: mistakes that you made that you guys kind of you know,
24:22
Speaker 1: you guys can kind of share it kind of, you know,
24:24
Speaker 1: because a lot a lot of people might be watching
24:26
Speaker 1: this who have a food truck, you know, who might
24:28
Speaker 1: want to scale and get a brick and mortar or
24:32
Speaker 1: bro I mean, I would definitely say partners are very important.
24:37
Speaker 1: You know. I think a lot of entrepreneurs when they
24:39
Speaker 1: start a business, they're afraid to bring in other partners
24:43
Speaker 1: because there's this fear that somebody's going to come over
24:45
Speaker 1: and take over your business and you're gonna lose percentage
24:48
Speaker 1: and things like that. I think what we found is
24:51
Speaker 1: you need to find somebody that you trust, somebody that's
24:54
Speaker 1: experienced in the line of work you're in, and you
24:57
Speaker 1: need to be able to let people help you grow
24:59
Speaker 1: your brand. Right. So there was this interesting saying is like,
25:01
Speaker 1: would you rather have one hundred percent of a grape
25:04
Speaker 1: or you know, fifty percent of a watermelon? For sure?
25:06
Speaker 1: For sure? Right. So for me, the most important lesson
25:09
Speaker 1: has been bringing in the right partners people. You have
25:12
Speaker 1: good chemistry with people. You can grow the company with
25:15
Speaker 1: people that have the same goals as you, right, because
25:17
Speaker 1: you can bring in partners that have different goals and
25:19
Speaker 1: that's that's going to mess everything up. So for me,
25:21
Speaker 1: the biggest thing is as a business owner, it's okay
25:25
Speaker 1: to bring in partners. It's okay to partner with people
25:27
Speaker 1: that are big in the line of work you're in
25:30
Speaker 1: that can help you out. Yeah, I think that that's
25:32
Speaker 1: something like you said, I think that's some pride shit.
25:34
Speaker 1: I think at times, you know, especially in the music industry,
25:37
Speaker 1: people are always like it's like, dude, partnering with the
25:41
Speaker 1: right people if you could make a billion dollars. But
25:44
Speaker 1: you know, it's like it's like most people would rather
25:46
Speaker 1: make a million dollars and say they own their everything
25:49
Speaker 1: than make like five hundred million in say interesting, it's
25:51
Speaker 1: like dude, to me, it's like and there's just like
25:54
Speaker 1: things like, oh, yeah, well they want to work with
25:55
Speaker 1: you to make money. But it's like, well that's obvious.
25:57
Speaker 1: This is business. People are in business to make money.
26:00
Speaker 1: You know. People get in a business you to make money.
26:01
Speaker 1: If you're gonna be at that mindset, well, like yeah,
26:03
Speaker 1: people just want to make well obviously, dude. But the
26:06
Speaker 1: thing is you want to make money together, right, so
26:08
Speaker 1: you partner them and you need help. Yeah, man, it
26:10
Speaker 1: has to be about to bring in an expertise that
26:12
Speaker 1: like I can't do. Yeah. Yeah, I think that franchise
26:14
Speaker 1: models like a whole like that's a whole new world.
26:16
Speaker 1: That's like a world that I'm sure is like yeah, man,
26:18
Speaker 1: because it's it's I mean, because there's this thing about
26:21
Speaker 1: it is like right when you're like, you feel this
26:23
Speaker 1: sense of ownership to the brand because you're a founder,
26:25
Speaker 1: you started it, right, And then a franchise is a
26:28
Speaker 1: person that believed in your brand enough to you know,
26:30
Speaker 1: we're doing ten store deals minimum. By the time they
26:33
Speaker 1: invest in these ten stores, each store is a you know,
26:36
Speaker 1: let's say seven hundred thousand dollars build out there. So
26:39
Speaker 1: anybody who wants to start with y'all, they got to
26:42
Speaker 1: commit to ten. It's about a ten store commitment. Yeah. Wow.
26:45
Speaker 1: So they need to be experienced enough to handle those
26:46
Speaker 1: ten stores, right. Yeah. And by the time they open
26:49
Speaker 1: those ten stores, they've invested so much money into your
26:52
Speaker 1: brand that now they feel a sense of ownership where
26:55
Speaker 1: they also feel like, hey, this is my idea. I
26:57
Speaker 1: feel like you guys should do this. So you also
26:59
Speaker 1: have to find again this balance of this is not
27:02
Speaker 1: just my brand anymore. I have franchises that have invested
27:05
Speaker 1: as much time and money as I have into this place. Yea, yeah,
27:10
Speaker 1: And I have to respect their opinion because they're also
27:13
Speaker 1: living off of this brand. So if I don't listen
27:15
Speaker 1: to what they have to say, and I just run
27:17
Speaker 1: it however we want and they're not happy. It's not
27:20
Speaker 1: going to keep expanding, right, So it's all like this
27:22
Speaker 1: balancing acted. It's all about, like you know, understanding the
27:27
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Speaker 1: all right, Let's get back to the interview. Who's been
28:46
Speaker 1: outside of Drake obviously? Who you think is like your
28:49
Speaker 1: guys is like most famous fan Drake aside because we
28:52
Speaker 1: know Drake's an owner now, but like, who do you
28:54
Speaker 1: guys know is just always just getting chicken, whether it's
28:57
Speaker 1: delivered to the studio or an athlete or we have
29:00
Speaker 1: a lot of Actually a couple of our investors are
29:02
Speaker 1: Samuel L. Jackson's one of our investors also, so Samuel L.
29:05
Speaker 1: Jackson owns a little bit also of Dave's hot chicken. Motherfucker.
29:10
Speaker 1: I keep saying he needs to make our training videos
29:13
Speaker 1: just coming. I want these motherfucking tenders. But Michael Strahan
29:18
Speaker 1: is another one of our investors, Maria Schreiver. Yeah, so
29:23
Speaker 1: there's like a lot of people. And then on the
29:25
Speaker 1: customer side, I mean, dude, the amount of people we've
29:29
Speaker 1: seen come to Dave's Hot Chicken everybody. Yeah, I'm just
29:33
Speaker 1: blowing us away, dude, like Eddie Murphy's and like people
29:35
Speaker 1: just create, like people that we grew up idolizing, and
29:39
Speaker 1: we're likedding, are they really at Dave's right now? Are
29:43
Speaker 1: they really posting? Samuel Jackson get involved just being a
29:46
Speaker 1: fan through Billy. Like again, when we brought in Bill
29:50
Speaker 1: and John, they kind of had this network of people
29:53
Speaker 1: that work with people that trusted them because they'd already
29:56
Speaker 1: done this twice, right, So for them it was just
29:59
Speaker 1: easy to re gentlemen like, hey, this is a we
30:01
Speaker 1: think this is a great concept, so we think you
30:03
Speaker 1: guys should be involved. And on top of that, they
30:06
Speaker 1: see the brand and a lot and the cool thing
30:08
Speaker 1: about Dave's is dating need to do a lot of
30:10
Speaker 1: convincing because most people were like they were yeah, oh yeah,
30:12
Speaker 1: well this brown come in you know, yeah, so you
30:15
Speaker 1: know it was really cool for us. Now when you
30:17
Speaker 1: guys see another they're so like, there's a company like
30:20
Speaker 1: Raisin Canes, right, who's been doing this for a long
30:22
Speaker 1: a long time as well. They've been expanding like crazy.
30:25
Speaker 1: Do you guys try to like read like like cause
30:28
Speaker 1: you know, sometimes you guys are in the same industry.
30:30
Speaker 1: You guys are both selling chicken, different types of chicken.
30:33
Speaker 1: But Raisin Kines is going crazy, Dave's not Chicken is
30:35
Speaker 1: going crazy. Do you guys ever try to like reach
30:38
Speaker 1: out to the because the owner of that company is
30:40
Speaker 1: super cool. I always see him doing interviews and ship
30:43
Speaker 1: you know. You know what, man, I wouldn't mind it all, man,
30:48
Speaker 1: because if you guys did a fucking Raisin Canes Dave's
30:50
Speaker 1: collabse sandwich for like, and it was at both locations,
30:54
Speaker 1: oh my god, it would be smelt the fucking food world. Hey,
30:59
Speaker 1: if you're watching the let's let's make it happen raising Daves.
31:02
Speaker 1: That would be insane. That would go dude, like, I
31:05
Speaker 1: love all chicken and I love all chicken brands. And
31:07
Speaker 1: we heard this really cool saying the owner of Hotville,
31:11
Speaker 1: another chicken brand, told us this one time. They said,
31:13
Speaker 1: there's millions of people in the world, and all of
31:16
Speaker 1: them eat two or three times a day. So you
31:18
Speaker 1: should never feel like competition with another restaurant because there's
31:21
Speaker 1: so many mouths to feed. It's not like if they
31:24
Speaker 1: they might eat at one place early in the morning
31:27
Speaker 1: and yours in the middle of the day. So you
31:28
Speaker 1: know what I mean, So tell us there's not really like, oh,
31:30
Speaker 1: that's our competition. And you love all of them. I
31:33
Speaker 1: love raising Hanes. I eat it when I see it,
31:35
Speaker 1: you know, and so you ever, I mean, both of
31:37
Speaker 1: you'll blowing the fuck up for sure. Yeah. And they're
31:39
Speaker 1: much older than us too. Sure, they've been around a
31:41
Speaker 1: long time. Yeah, dude, they're in there like I think thirty,
31:44
Speaker 1: they've been a while. Well, yeah, I lived in Vegas
31:46
Speaker 1: and twenty ten and they were there, so they've been
31:47
Speaker 1: around forever. Yeah, you guys are growing that, which is
31:50
Speaker 1: crazy because yeah, we're a young brand, and to even
31:53
Speaker 1: be compared with some of these like older brands that
31:54
Speaker 1: have been around for as well is flattering to us. Dude,
31:58
Speaker 1: you guys are in some cool cities, but what is
31:59
Speaker 1: a city that you guys like want to be in
32:01
Speaker 1: a place or a country that you think would be
32:03
Speaker 1: kind of cool by Tokyo Tokyo Jason saying Tokyo since
32:08
Speaker 1: we were cooking out his house. He's like, yeah, that'd
32:12
Speaker 1: be a fly would be cool. Yeah, we need to
32:14
Speaker 1: find a good friendship. What about Armenia are as a
32:18
Speaker 1: made We had an opportunity, We had a person that
32:21
Speaker 1: was interested in franchising in Armenia, But uh, I might
32:24
Speaker 1: wait on that one a little longer, you know, towards
32:26
Speaker 1: the end of the story, you know, finish it off
32:28
Speaker 1: in Armenia. Tokyo be flys fucked though, Tokyo be great. Yeah,
32:33
Speaker 1: just everywhere. So what do you now that the business
32:35
Speaker 1: is booming? You guys got partners? What is your guys
32:38
Speaker 1: like daily or weekly? Like? Like you probably have a lot.
32:42
Speaker 1: I mean, I don't know how busy you are. But
32:43
Speaker 1: what are you guys into besides fucking printing money and
32:46
Speaker 1: making chicken? Ah? I mean I like to chill. Yeah,
32:51
Speaker 1: I still work for the I have the CBO position,
32:54
Speaker 1: So still I work for the corporate companies. So you're
32:56
Speaker 1: still very active. Yeah, and we still have ten of
32:59
Speaker 1: our own stories. So Dave runs like a lot of
33:01
Speaker 1: our stores with the language store yours. Yeah, that's our story,
33:05
Speaker 1: that's our spot. Yeah, and Glendell's also are so they
33:08
Speaker 1: have a lot of Source one, and I'll I oversee
33:11
Speaker 1: a lot of the you know, branding stuff, marketing, anything
33:13
Speaker 1: that's like you know, visual deal with a lot of franchisees.
33:18
Speaker 1: So my day to day still I still do a
33:20
Speaker 1: lot of stuff. But when I have free time, like
33:21
Speaker 1: the golfing. You know, would you guys do a second
33:25
Speaker 1: restaurant concept. Yeah, we'll work. We're working on. Yeah, we're
33:28
Speaker 1: plotting a lot of restaurants. Closer, We're we're cooking something up.
33:34
Speaker 1: Something's coming. We're cooking something up. Something it's in the process.
33:37
Speaker 1: Are you coming up with the recipe? Yeah, the same thing,
33:42
Speaker 1: same cooks in the kitchen, different concepts. So we'll see
33:45
Speaker 1: how it be a new concept coming soon? Yeah, yeah,
33:47
Speaker 1: once once. Yeah. So, because Daves is it's so big
33:50
Speaker 1: and it's blowing up so fast, it still requires like
33:52
Speaker 1: a lot of I don't want to like leave this
33:55
Speaker 1: amazing concept and go through something else quite yet, but
33:58
Speaker 1: you know, you keep it on the back burner, you
34:00
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34:02
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Speaker 1: odd socks. Let's get back to the interview. Uh, what's
35:59
Speaker 1: your favorite thing to cook at home? At home? To
36:02
Speaker 1: be honest, but I don't really cook too much at home.
36:05
Speaker 1: All my cooking was done and like when I was
36:07
Speaker 1: working in restaurants. But so let's say you got are
36:09
Speaker 1: you you married? Yeah, Okay. So let's say your wife
36:12
Speaker 1: is like, Babe, I need you to cook dinner tonight.
36:14
Speaker 1: I need you to it's our anniversary, but I want
36:16
Speaker 1: you to cook. What are you cooking? But I like
36:18
Speaker 1: I like barbecue, like army and barbecue. Okay, So I
36:23
Speaker 1: have a fire pit in my backyard. I'll just start
36:25
Speaker 1: the fire and then so you grill on the on
36:28
Speaker 1: the fire pit. Yeah. Yeah, you got like you got
36:31
Speaker 1: like one of those wood pillow grills. No, it's just
36:34
Speaker 1: you know I have you have like an actual pit. Yeah,
36:37
Speaker 1: it's more like just like a bowl, and then I
36:39
Speaker 1: put a like wood, my own wood in there, and
36:42
Speaker 1: then I just let the fire cool down and just
36:44
Speaker 1: cook over it. What's the best of cooking outside of
36:47
Speaker 1: this guy can cook anything, man. Yeah, this guy makes
36:50
Speaker 1: some dope steaks for sure. We used to have Thanksgivings
36:54
Speaker 1: at his house and like, oh, potato sound. This guy
36:56
Speaker 1: makes a bomb potato. We made potato salad for our
37:00
Speaker 1: partner one time, John Davis, like three and a half
37:04
Speaker 1: four years ago, and every time he sees this like
37:06
Speaker 1: like potato salad, then we got to get that potato
37:08
Speaker 1: salad off the venue. What's been the crazy because now
37:12
Speaker 1: you guys have come into some real money, very successful.
37:15
Speaker 1: What has been your guys' most each one of your
37:17
Speaker 1: guys most outlandish random purchase? Is it a car? Is
37:20
Speaker 1: it a fucking comic book? What is it? Yeah? I
37:23
Speaker 1: mean we're pretty disciplined, man, we don't run too crazy
37:25
Speaker 1: with money. I bought, I buy a couple of sport cars.
37:29
Speaker 1: That's what I like. I like sport cars, so yeah,
37:31
Speaker 1: I go to sport cars, Dave. I just bought like
37:33
Speaker 1: a crazy off road car. It's a Toyota Tacoma. But
37:38
Speaker 1: like you got tricked out, pro tricked it out. Yeah,
37:41
Speaker 1: I got on top like, well, you know those Tacomas
37:44
Speaker 1: you could customize some quick. I think it's like the
37:46
Speaker 1: most customizable car. What we do is we get into
37:50
Speaker 1: very random hobbies every now and then, just like to
37:52
Speaker 1: off road, off road, no snowboardings, ye like, we'll get
37:56
Speaker 1: everything fishing, We'll get in some crazy stuff to it.
37:59
Speaker 1: So do you have a trick to Toyota as well? No? Man,
38:02
Speaker 1: I had a tricked out a mg gt R that
38:05
Speaker 1: was pretty bad ass and then it got rear ended.
38:07
Speaker 1: So I'm I'm shopping for something new right now. Yeah, dude,
38:10
Speaker 1: crazy I love that car. Well, look, man, you guys
38:13
Speaker 1: are killing it. I love the chicken. I look forward
38:17
Speaker 1: to buying more of it. Ah, thank you man. That's
38:20
Speaker 1: great too. Yeah, he's like, yeah, us too, especially because
38:22
Speaker 1: you go to the location that's over here. Yeah, the
38:25
Speaker 1: chicken is great, man. I love what y'all are doing it.
38:27
Speaker 1: I think it's dope, just like a five year I mean, look,
38:30
Speaker 1: it's about the what what what what what month in
38:32
Speaker 1: seventeen in May, so coming up on six years. So
38:36
Speaker 1: you guys have had a hell of a come up. Man. Congratulations,
38:39
Speaker 1: Thank you so much. Man, it's been it's been cool. Man.
38:41
Speaker 1: We're still in the working process, you know. It's still
38:44
Speaker 1: have a lot of work to do. So we're trying
38:46
Speaker 1: not to chill out yet, you know what I mean.
38:48
Speaker 1: We're trying to stay in work mode. Chances are if
38:51
Speaker 1: you're in a city and you're watching this, you can
38:52
Speaker 1: go buy some Dave So Chicken soon. Even if it's
38:55
Speaker 1: not there yet, it'll get there. Nashville coming soon, let's hope, man.
38:59
Speaker 1: I'd love it be crazy little Tennessee. I love it. Yeah,
39:03
Speaker 1: there it is boys, Dave Song Chicken. Appreciate you guys
39:05
Speaker 1: for pulling up man Yes, sir,