Latest / The B Team Podcast / Ep. 89 - Why Great Harvest Feels Like Home

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Ep. 89 - Why Great Harvest Feels Like Home · The B Team Podcast

• 0:10
  SPEAKER_04: Welcome to the B Team Podcast.
• 0:13
  SPEAKER_04: I am your host, Josh Saffron, with my co-host, At Mars, and our permanent guest, Rob Nelson.
• 0:18
  SPEAKER_04: We're here every week to talk to you about all things Bettonville, bourbon, and business.
• 0:24
  SPEAKER_04: The B Team Podcast.
• 0:25
  SPEAKER_04: Be here.
• 0:26
  SPEAKER_04: Welcome to the B Team Podcast.
• 0:27
  SPEAKER_04: I'm your host, Josh Saffron, along with our permanent alternate, Jim.
• 0:31
  SPEAKER_04: Biggest business card title in history.
• 0:34
  SPEAKER_04: It's shortening each time, so I'm I'm happy about that.
• 0:36
  SPEAKER_04: Permanent.
• 0:37
  SPEAKER_04: So we're we're we're getting in a rhythm.
• 0:39
  SPEAKER_04: But Bobby couldn't make it.
• 0:40
  SPEAKER_04: I always said here, Bobby's not here.
• 0:42
  SPEAKER_04: The show is not as good when Bobby's not on.
• 0:44
  SPEAKER_04: Oh, contrario, Mofraire.
• 0:46
  SPEAKER_04: I totally disagree.
• 0:47
  SPEAKER_04: And our permanent sidekick, my co-host, Pierre.
• 0:52
  SPEAKER_04: You got you got permanent today in your title.
• 0:55
  SPEAKER_04: Permanent co-host sidekick.
• 0:57
  SPEAKER_04: Your name is getting longer.
• 0:59
  SPEAKER_04: Mine's getting tightened up.
• 1:00
  SPEAKER_04: I like it.
• 1:01
  SPEAKER_04: I feel like I'm not on my A game because we haven't filmed in a while, so I forgot what your title was.
• 1:04
  SPEAKER_04: I was just kind of winging it as we went along.
• 1:06
  SPEAKER_03: Well, and then yeah, but then then you forgot to bring any bourbon.
• 1:09
  SPEAKER_04: Good news is this one wasn't sitting in my car for eight hours.
• 1:12
  SPEAKER_04: This one's actually room temperature.
• 1:14
  SPEAKER_04: You're gonna be thrilled with today's selection.
• 1:18
  SPEAKER_04: So when we meet with Tanya and Carla, Jim was supposed to bring bourbon last time and left it in his car.
• 1:23
  SPEAKER_04: And as you can imagine, bourbon is not supposed to be like sake that you drink warm.
• 1:27
  SPEAKER_04: Well, it wasn't bad.
• 1:28
  SPEAKER_04: Well, Matt and I were like, like, huh?
• 1:33
  SPEAKER_04: What happened to the cup, Jim?
• 1:35
  SPEAKER_04: What is that?
• 1:36
  SPEAKER_04: You brought the cups.
• 1:38
  SPEAKER_04: I'm like, gosh.
• 1:42
  SPEAKER_04: Well, we're here every Thursday for all things Bentonville Business and Bourbon.
• 1:46
  SPEAKER_04: And we have Carl Antonia here today, the proud owners of Great Harvest Bakery and Cafe.
• 1:53
  SPEAKER_04: One of my favorite new lunch spots in town, by the way.
• 1:56
  SPEAKER_04: Where is it?
• 1:56
  SPEAKER_04: Yeah.
• 1:58
  SPEAKER_04: Let's get right into it.
• 2:00
  SPEAKER_02: We're located in Bentonville.
• 2:01
  SPEAKER_02: We're just a couple of blocks south of the Bentonville High School.
• 2:04
  SPEAKER_02: So we're on J C.
• 2:06
  SPEAKER_04: So if you're going up Jay towards the new Gents Place on Walmart campus, which you knew I had to throw that plug in real quick.
• 2:12
  SPEAKER_04: Catch it right on the right, right before you get into um the high school.
• 2:16
  SPEAKER_04: Excellent.
• 2:16
  SPEAKER_04: Yes.
• 2:17
  SPEAKER_04: The food is fantastic.
• 2:19
  SPEAKER_01: Right across from, for those of people that are familiar with Arkansas Music Works or right across the street.
• 2:24
  SPEAKER_04: Oh, perfect.
• 2:25
  SPEAKER_04: Okay.
• 2:25
  SPEAKER_04: There you go.
• 2:26
  SPEAKER_04: Oh, so you didn't know where the gents place was at the high school, but you knew where music was.
• 2:29
  SPEAKER_04: Well, the gents, I'll be honest with you, you threw me off in the gents place, and we'll say gents place about seven more times.
• 2:35
  SPEAKER_04: No, they said south of the high school, and Josh is like, oh, then let me tell you about the Gents Place, which happens to be north of the high school.
• 2:41
  SPEAKER_04: It's completely ridiculous.
• 2:43
  SPEAKER_04: It's terrible direct.
• 2:44
  SPEAKER_04: My job was to promote my business while promoting their business and at the same time confuse you guys.
• 2:48
  SPEAKER_04: Now is it true your new business is next to a rights barbecue that's opening soon?
• 2:52
  SPEAKER_04: Also, true.
• 2:53
  SPEAKER_04: Very true.
• 2:54
  SPEAKER_04: Very true.
• 2:55
  SPEAKER_03: What are we drinking today before we get to these love relationships?
• 2:57
  SPEAKER_03: Well, I stopped to get bourbon and they didn't have anything I'd like.
• 3:00
  SPEAKER_03: All they have was like this this old bottle, it's a keyless.
• 3:03
  SPEAKER_03: Oh my god.
• 3:05
  SPEAKER_03: I don't know.
• 3:05
  SPEAKER_03: So I thought that's pretty good.
• 3:06
  SPEAKER_03: I've heard that it's some of your favorite.
• 3:08
  SPEAKER_04: Yeah, we're gonna drink that today because well I mean that pin hook over there looks pretty good.
• 3:14
  SPEAKER_04: You have to try that.
• 3:15
  SPEAKER_04: It's a life changer.
• 3:16
  SPEAKER_04: I'm I'm being serious.
• 3:18
  SPEAKER_04: And the fact that Matt's gonna open it really makes me feel better.
• 3:21
  SPEAKER_04: Okay, well, let's try it.
• 3:23
  SPEAKER_04: All right, sounds good.
• 3:24
  SPEAKER_04: So you guys said you didn't drink bourbon, but you're like big tequila fans like singles.
• 3:29
  SPEAKER_05: Like, we're going the wrong way.
• 3:30
  SPEAKER_05: Going the wrong way.
• 3:34
  SPEAKER_03: This one that you can't even open this, John.
• 3:36
  SPEAKER_04: Yeah, I know.
• 3:37
  SPEAKER_04: That's why that's why he likes it.
• 3:39
  SPEAKER_04: Well, it's it's more of a challenge.
• 3:41
  SPEAKER_03: Yeah.
• 3:42
  SPEAKER_03: Well, you guys keep talking.
• 3:43
  SPEAKER_04: I feel like we're just watching.
• 3:45
  SPEAKER_04: You know what it is?
• 3:45
  SPEAKER_04: We're we're mesmerizing that Matt's actually opening a bottle.
• 3:49
  SPEAKER_04: This doesn't have this is a rare occurrence.
• 3:55
  SPEAKER_04: Well, we kind of guilty you into it because you asked six times, should I bring it in?
• 3:58
  SPEAKER_04: Knowing every time I said yes.
• 3:59
  SPEAKER_01: Look at that cork.
• 4:02
  SPEAKER_04: I am very excited.
• 4:04
  SPEAKER_04: Matt, you have to pour your guests first.
• 4:08
  SPEAKER_04: It's the loudest opening of all time.
• 4:10
  SPEAKER_03: I'm well, I should have done all this early.
• 4:13
  SPEAKER_03: For your glass.
• 4:13
  SPEAKER_03: Yeah, at least put some tea in the glass.
• 4:15
  SPEAKER_03: Yes, we can't drink enough with it.
• 4:17
  SPEAKER_01: I can't toast not.
• 4:18
  SPEAKER_04: I don't want to give you too much.
• 4:20
  SPEAKER_04: Oh, that's a good pour.
• 4:22
  SPEAKER_04: Matt is not very generous with his pours typically, but this is a big deal today.
• 4:26
  SPEAKER_02: Oh spin spot.
• 4:28
  SPEAKER_04: Yes.
• 4:28
  SPEAKER_04: He didn't pay for it.
• 4:29
  SPEAKER_04: I gotta fun it.
• 4:30
  SPEAKER_04: It smells pretty good.
• 4:31
  SPEAKER_04: I'm sure you paid for that.
• 4:32
  SPEAKER_04: All right, let's do it.
• 4:33
  SPEAKER_04: Cheers.
• 4:33
  SPEAKER_04: Cheers.
• 4:34
  SPEAKER_04: Okay, thank you, Matt, for your generosity.
• 4:36
  SPEAKER_04: This is a big deal for me.
• 4:37
  SPEAKER_04: Cheers, cheers, cheers.
• 4:38
  SPEAKER_04: Good to see everybody.
• 4:40
  SPEAKER_04: Okay.
• 4:40
  SPEAKER_04: I'm very excited to hear about uh Great Harvest.
• 4:43
  SPEAKER_04: Well, you have to try this first, too.
• 4:44
  SPEAKER_04: You gotta slow.
• 4:45
  SPEAKER_04: You gotta cool.
• 4:45
  SPEAKER_01: He was like, wait a minute.
• 4:46
  SPEAKER_01: Hang on.
• 4:48
  SPEAKER_03: I'm not a big tequila guy, so we'll see you here.
• 4:51
  SPEAKER_03: See, no, that's really good though.
• 4:52
  SPEAKER_03: I don't like tequila normally, but that is really good.
• 4:55
  SPEAKER_03: Oh, it is good.
• 4:56
  SPEAKER_04: That's a good smoother.
• 4:58
  SPEAKER_04: Yeah.
• 4:59
  SPEAKER_04: I like that.
• 5:00
  unknown: Good.
• 5:01
  SPEAKER_03: Smells tequila.
• 5:03
  SPEAKER_03: But you have a tequila smell, but you know the tequila.
• 5:05
  SPEAKER_03: It doesn't smell any better than the cinnamon bread, right?
• 5:09
  SPEAKER_04: Cinnamon bread is Yeah, maybe we dip the cinnamon back.
• 5:14
  SPEAKER_04: Well, thank you for your generosity.
• 5:16
  SPEAKER_04: That's a big deal that you opened that today.
• 5:18
  SPEAKER_04: That's all you're gonna get.
• 5:20
  SPEAKER_04: All right, ladies.
• 5:22
  SPEAKER_04: I want to hear about Great Harvest.
• 5:23
  SPEAKER_04: I want to hear how you guys, because you were both in the supplier CPG business world and then had this crazy idea to open up your own business.
• 5:32
  SPEAKER_01: Correct.
• 5:33
  SPEAKER_04: Okay.
• 5:33
  SPEAKER_01: Crazy.
• 5:34
  SPEAKER_04: Crazy would be the Because everybody thinks it's easy to own your own business, right?
• 5:39
  SPEAKER_01: Absolutely.
• 5:40
  SPEAKER_04: Because when you get home at five o'clock, like from your day job, like this job, like right, eight to five.
• 5:44
  SPEAKER_01: It depends.
• 5:44
  SPEAKER_01: Yeah, absolutely.
• 5:45
  SPEAKER_04: You're not getting a call if somebody called out sick or the dishwasher's not working, or the HVAC, you know, ran out of bread, right?
• 5:52
  SPEAKER_04: Yes.
• 5:52
  SPEAKER_04: So tell us how you guys because I think the middle of the.
• 5:58
  SPEAKER_04: One business over to another.
• 6:01
  SPEAKER_04: You guys were on vacation and and tried this, right?
• 6:03
  SPEAKER_02: Yes.
• 6:03
  SPEAKER_02: I'll let my husband and I were actually looking for beachfront property to buy to eventually retire on.
• 6:11
  SPEAKER_04: Matt's ears just perked up.
• 6:12
  SPEAKER_05: Yes, no more because.
• 6:15
  SPEAKER_04: I was gonna say this is the beachfront property.
• 6:19
  SPEAKER_02: It kind of looks like sand property.
• 6:21
  SPEAKER_00: You can bring sand to the beach.
• 6:23
  SPEAKER_02: So we had gone to Louisiana and we funny story about because the property was pretty cheap for beachfront property.
• 6:30
  SPEAKER_02: We couldn't figure out why until we got there.
• 6:33
  SPEAKER_02: It was November.
• 6:34
  SPEAKER_02: It had been unseasonably warm and the mosquitoes were like that big.
• 6:38
  SPEAKER_02: I kid you not.
• 6:39
  SPEAKER_02: Okay, this is why this is so cheap.
• 6:41
  SPEAKER_02: But when Dusty and I travel, we never go to a chain place to eat.
• 6:45
  SPEAKER_02: We always find something off the beaten path.
• 6:47
  SPEAKER_02: So he will yelp and find whatever it is he's looking for.
• 6:50
  SPEAKER_02: I like that.
• 6:51
  SPEAKER_02: So if you ask Dusty what his favorite food is, he will tell you sandwiches.
• 6:55
  SPEAKER_02: That's his favorite food, is a sandwich.
• 6:57
  SPEAKER_02: So we stumbled across Great Harvest and we went in.
• 7:00
  SPEAKER_02: And just from the minute that you walked in, the smell of bread pitch in the face.
• 7:06
  SPEAKER_03: Yeah, yeah.
• 7:09
  SPEAKER_03: Did you smell a self-closure?
• 7:10
  SPEAKER_03: Yeah.
• 7:10
  SPEAKER_02: Oh just stay away.
• 7:13
  SPEAKER_03: I'm gonna taste it.
• 7:15
  SPEAKER_02: And so we stayed and had lunch, and I thought it was great.
• 7:18
  SPEAKER_02: And then we went on our merry way.
• 7:19
  SPEAKER_02: And he and I had been talking about our daughter was in college, getting ready to graduate in the in this in the spring, and talking about doing some some type of an investment.
• 7:29
  SPEAKER_02: And so I really thought we'd buy a townhouse and rent it out.
• 7:33
  SPEAKER_02: That's kind of where my mind went to.
• 7:35
  SPEAKER_02: And we'd been home a couple of weeks and we both still working our full-time jobs.
• 7:38
  SPEAKER_02: And he came in and said, Great harvest is a chain.
• 7:41
  SPEAKER_02: I said, fantastic.
• 7:43
  SPEAKER_02: And he said, I think we should, I think we should open it.
• 7:46
  SPEAKER_02: Well, and I said, I think you've lost your mind.
• 7:48
  SPEAKER_02: I've loved literally that's I go, we know nothing about running a restaurant.
• 7:54
  SPEAKER_02: I mean, that's not what our backgrounds are in.
• 7:57
  SPEAKER_02: And so he kind of went away and then he came back a couple of two or three days days later, and he goes, Well, I have a call set up with the franchise.
• 8:04
  SPEAKER_04: The one that I told you I don't want to do.
• 8:07
  SPEAKER_04: So us husbands don't listen very well, it's evident.
• 8:10
  SPEAKER_02: Absolutely.
• 8:11
  SPEAKER_02: So I'm humoring him.
• 8:12
  SPEAKER_02: We get on this call, we meet with them for 30 minutes, and they invite us, they have franchise e interest people who are interested come out once every couple of months.
• 8:22
  SPEAKER_02: And so they invite us out to go.
• 8:23
  SPEAKER_02: We decide we're gonna go.
• 8:25
  SPEAKER_02: Probably three or four weeks has passed.
• 8:27
  SPEAKER_02: And then as we continue talking about it, he's like, Yeah, I don't think this is a good idea.
• 8:32
  SPEAKER_02: Because I don't even think we should go.
• 8:34
  SPEAKER_02: Well, I mean, at this point, we've already booked the trip.
• 8:35
  SPEAKER_02: Let's go ahead and Montana.
• 8:38
  SPEAKER_02: Well, and you're going to Montana.
• 8:41
  SPEAKER_04: That's in your love language map.
• 8:43
  SPEAKER_02: So we flew out to Montana.
• 8:45
  SPEAKER_02: The whole way we're we've you fly into Bozeman, and they're located in Dillon, which is about an hour and a half away from Bozeman.
• 8:52
  SPEAKER_02: So the whole time we're driving there, Dusty's like They do have cars.
• 8:55
  SPEAKER_02: They do have cars.
• 8:56
  SPEAKER_02: We were able to rent a car, and of course, the weather was fantastic.
• 8:59
  SPEAKER_02: So, you know, that was pretty exciting driving, you know, in snowy weather there, but it was beautiful.
• 9:04
  SPEAKER_02: Um, but we like I said, we pretty much already decided we weren't gonna do it.
• 9:07
  SPEAKER_02: But we went, we're listening to their you know, picture there all day.
• 9:11
  SPEAKER_02: Um, and one of the things, you're about two hours in, and they said we we've got some blueberry cream cheese scones that we're making or to bring them out in a minute and they're gonna be hot.
• 9:22
  SPEAKER_03: I'm like, scones me.
• 9:24
  SPEAKER_02: Checkmate.
• 9:25
  SPEAKER_02: I don't like it.
• 9:26
  SPEAKER_02: I just looked at Dusty, I go, I have no choice.
• 9:29
  SPEAKER_02: You have to like taste some of it.
• 9:30
  SPEAKER_02: Well, I ate the whole thing.
• 9:31
  SPEAKER_02: I mean, it was fantastic.
• 9:33
  SPEAKER_02: To me, a scone is something that is dry.
• 9:35
  SPEAKER_02: Dry.
• 9:35
  SPEAKER_02: Our scones are not dry.
• 9:37
  SPEAKER_02: Um, and so we went, I mean, we met with everyone from the CEO to the CFO to the CMO.
• 9:44
  SPEAKER_02: I mean, they they do their their dance.
• 9:46
  SPEAKER_04: They rolled out the red carpet.
• 9:47
  SPEAKER_04: They sure did.
• 9:48
  SPEAKER_02: So we were there all day, and so after we left, we got in the car and we're driving away.
• 9:52
  SPEAKER_02: And Dusty said, Well, what do you think?
• 9:54
  SPEAKER_02: And I said, I don't know how we can't not do it.
• 9:56
  SPEAKER_04: So, at what point in the presentation did your mind shift from no flipping way to I'm in?
• 10:01
  SPEAKER_04: You had me at Scone.
• 10:04
  SPEAKER_02: You had me at the longevity of the people we met that had worked there.
• 10:08
  SPEAKER_02: So this person came in and had been there 17 years, this person had been there 28 years, this person had been there 20 years.
• 10:15
  SPEAKER_02: So that was a big selling point for me.
• 10:17
  SPEAKER_02: I loved longevity, and their values seem very much the same in tune with what Dusty and I's values are as far as giving generously.
• 10:26
  SPEAKER_02: Like they give back to the community, and I love that.
• 10:29
  SPEAKER_02: And so Dusty and I have both been in corporate America all pretty much all of our careers.
• 10:35
  SPEAKER_02: You know, worked in places where you feel like you work really hard and you're going to be repaid back for that.
• 10:42
  SPEAKER_02: And at the end of the day, you're a number on a piece of paper.
• 10:46
  SPEAKER_02: Um, and so just like all of these things kind of shout out to corporate America, by the way.
• 10:50
  SPEAKER_02: Shout out to the case.
• 10:54
  SPEAKER_02: I mean, I've definitely worked at places where I'd been taken care of, but I'd worked at places where I was not taken care of.
• 11:00
  SPEAKER_04: Well, they all tell you we're here for the community.
• 11:01
  SPEAKER_04: They all say all those things because they have to.
• 11:03
  SPEAKER_04: We're here for sustainability and the planet and the MIRA.
• 11:06
  SPEAKER_04: The reality is they're there for their quarterly, right?
• 11:08
  SPEAKER_04: They're they're shareholders.
• 11:09
  SPEAKER_04: Like that's kind of where it's at.
• 11:11
  SPEAKER_02: At the end of the day, I mean it is a business and they're there to make money.
• 11:14
  SPEAKER_02: And I mean, I am understanding that more on the other side of it.
• 11:17
  SPEAKER_02: So being a business owner, I definitely can see where some of the painful things that I'd experienced on the other side, I get a better viewpoint of the why behind that now.
• 11:29
  SPEAKER_02: Uh, but anyway, so we got home and then just some things kind of started happening.
• 11:33
  SPEAKER_02: So, you know, clearly we start praying about it.
• 11:36
  SPEAKER_02: We're very faith-based.
• 11:38
  SPEAKER_02: Um, Dusty's been at Walmart for 13 plus years and was displaced.
• 11:43
  SPEAKER_02: So that happened.
• 11:44
  SPEAKER_04: During this process that happened?
• 11:46
  SPEAKER_04: Oh, that's a sign.
• 11:47
  SPEAKER_02: So then Tanya's been with um a marketing agency for 14 years.
• 11:52
  SPEAKER_02: 14 years.
• 11:52
  SPEAKER_02: 14 years and is displaced.
• 11:55
  SPEAKER_04: The heavens were talking to you.
• 11:56
  SPEAKER_01: And prior to this, they had been saying, you know, you can come open a restaurant with us.
• 12:00
  SPEAKER_01: And I was like, Oh, I'm good.
• 12:02
  SPEAKER_01: No, thank you.
• 12:02
  SPEAKER_01: No, I'm riding out my time and I'm gonna retire here.
• 12:05
  SPEAKER_02: Yeah, love you, mean it, but no, thank you.
• 12:07
  SPEAKER_02: So then she loses her jobs, and then I'm really a little more, hey, you know, and she's still no, no, like, no, I'm going back.
• 12:13
  SPEAKER_02: I'll find me another job somewhere else.
• 12:15
  SPEAKER_02: And I had been working for a startup company that I knew was going to sell, and so I knew I was going to be displaced.
• 12:22
  SPEAKER_02: But I will be honest with you, I was never going to work in the bakery.
• 12:25
  SPEAKER_02: That was never my intent.
• 12:27
  SPEAKER_02: Um she will tell you it was not my intent.
• 12:32
  SPEAKER_02: But things just kind of keep progressing.
• 12:34
  SPEAKER_02: Tanya at some point agrees to come along the ride with us.
• 12:38
  SPEAKER_02: Um, and as we keep dusting- I keep asking to get fired, by the way, now, but she won't fire me.
• 12:43
  SPEAKER_05: I keep asking to it as an applet fire.
• 12:47
  SPEAKER_02: But Dusty was super passionate and wanted to be in the business.
• 12:50
  SPEAKER_02: I mean, this was really kind of his dream.
• 12:52
  SPEAKER_02: So he's still there right now.
• 12:54
  SPEAKER_02: Um but we still hear him.
• 12:56
  SPEAKER_02: He's going to sleep right and he's there right now.
• 12:58
  SPEAKER_02: Yeah.
• 12:59
  SPEAKER_04: Shout out to Dusty, who's watching this at home.
• 13:01
  SPEAKER_02: That's right.
• 13:01
  SPEAKER_04: So, how long did this process take from the from the initial conversation or the trip out to Montana?
• 13:07
  SPEAKER_02: We went to Montana in January of 2023.
• 13:12
  SPEAKER_02: Yeah.
• 13:12
  SPEAKER_02: Okay.
• 13:12
  SPEAKER_02: And we opened in August of 2025.
• 13:15
  SPEAKER_02: So it was a lot.
• 13:16
  SPEAKER_02: I mean, a little bit of a year.
• 13:16
  SPEAKER_02: Two and a half years.
• 13:17
  SPEAKER_02: Yeah.
• 13:17
  SPEAKER_02: That's a year ago.
• 13:19
  SPEAKER_02: Yeah.
• 13:19
  SPEAKER_02: A little over a year and a half.
• 13:20
  SPEAKER_02: So it took us a little while to find the space.
• 13:23
  SPEAKER_02: So that was probably the hardest piece was actually finding the space.
• 13:27
  SPEAKER_04: And that's a new building you guys.
• 13:29
  SPEAKER_02: It is a nice yeah.
• 13:30
  SPEAKER_04: And that's a good location.
• 13:31
  SPEAKER_04: Because you're, I mean, right off Walden, right by the Walmart campus, right by the high school, right by the Gents Place.
• 13:36
  SPEAKER_04: You're in the middle of all the important things.
• 13:39
  SPEAKER_04: I heard there was a gents place.
• 13:40
  SPEAKER_02: I heard.
• 13:41
  SPEAKER_02: That's really why we went there.
• 13:42
  SPEAKER_04: Which is surprising.
• 13:43
  SPEAKER_04: We knew we would get off the side.
• 13:44
  SPEAKER_04: I saw the vision.
• 13:44
  SPEAKER_04: Yeah, the halo effect of being near the Gents Place.
• 13:48
  SPEAKER_04: You guys are probably paying a fortune in rent.
• 13:51
  SPEAKER_04: Shout out to the Gents Place.
• 13:54
  SPEAKER_02: So yeah, definitely a journey to get us from the beginning to opening.
• 13:59
  SPEAKER_02: I mean, even finding the space, you know, it's not like you just walk in and sign a lease.
• 14:04
  SPEAKER_02: I mean, that takes a long time.
• 14:06
  SPEAKER_04: Everybody thinks it's easy.
• 14:08
  SPEAKER_02: Yeah, it is not.
• 14:09
  SPEAKER_02: It's it is not.
• 14:10
  SPEAKER_04: Not easy.
• 14:11
  SPEAKER_02: It is absolutely not.
• 14:12
  SPEAKER_02: So yeah.
• 14:13
  SPEAKER_02: So here we are.
• 14:14
  SPEAKER_04: So So tell us a little bit about the place.
• 14:17
  SPEAKER_01: Well, I'll let you talk for a well.
• 14:20
  SPEAKER_01: Um, obviously the the thing that drew me in too is I love to bake and host, and that's what she kept throwing at me.
• 14:27
  SPEAKER_01: She goes, This is so you! Like everything about this is you.
• 14:32
  SPEAKER_01: She was a salesperson, she was selling me on it.
• 14:34
  SPEAKER_01: And you get to well, at this time, by this point, I think we knew I was gonna be well, no, actually in the beginning, I was gonna be working with Dusty.
• 14:42
  SPEAKER_01: Right.
• 14:42
  SPEAKER_01: Um, because you were still at your your job.
• 14:45
  SPEAKER_01: And so um, anyway, so I was that me and Dusty are great.
• 14:48
  SPEAKER_01: We've been best friends for years.
• 14:49
  SPEAKER_01: We vacationed together and everything.
• 14:51
  SPEAKER_01: So we we I knew what it was gonna be like to be around him all day.
• 14:54
  SPEAKER_01: So I was like, I can do that.
• 14:56
  SPEAKER_01: And um anyway, so we um, but that was probably my passion is I was like, okay, I do love to bake, I love to host people and serve people.
• 15:04
  SPEAKER_01: So that was probably my passion for wanting to come and join the party um that we've been in.
• 15:10
  SPEAKER_01: So um, but we have, and then we were really sold in on the products because they were um they had taken me and my husband, we went to a trip to Dallas because they were still trying to sell us, you know, to come in on this, and um, you know, same thing.
• 15:26
  SPEAKER_01: We had the same exact experience in Dallas that they had um in Louisiana where they visited at, and uh the food was phenomenal.
• 15:34
  SPEAKER_01: We love that the ingredients were fresh and the bread has no preservatives in it.
• 15:39
  SPEAKER_01: And that was, you know, at the time they mill their own wheat and it comes from Montana wheat fields, uh, which is really cool too, as well.
• 15:48
  SPEAKER_01: Um, so we just everything about it um we really liked, and we didn't really think there's some things up here.
• 15:54
  SPEAKER_01: We have some competitors, but it was just a whole different uh type of line of products that we liked.
• 16:00
  SPEAKER_04: So Matthew is very quiet, and I know him well enough from a year and a half.
• 16:04
  SPEAKER_04: He's like he's like saliva drip, like he's ready to ready to see what's in the box.
• 16:08
  SPEAKER_04: So while we're opening this up, while we're opening this, you could had they heard of Bentonville before when you said we're gonna open in Bentonville, they're like, who, where, why?
• 16:17
  SPEAKER_02: No.
• 16:18
  SPEAKER_02: No idea.
• 16:19
  SPEAKER_02: And then but the same with anybody who's not from Arkansas, you know.
• 16:22
  SPEAKER_04: Yeah, I mean, and they're used to the bustling metropolis that is Montana.
• 16:26
  SPEAKER_01: Yeah, yeah, absolutely.
• 16:27
  SPEAKER_01: Exactly.
• 16:28
  SPEAKER_01: Absolutely.
• 16:28
  SPEAKER_01: You say Walmart, then they know what you're talking about.
• 16:31
  SPEAKER_01: That creates a whole other interest.
• 16:34
  SPEAKER_01: Yeah, perks their interest really fast.
• 16:36
  SPEAKER_04: Do you ladies want to vanna white this and open up and tell us what we're gonna try today?
• 16:40
  SPEAKER_04: Um, I'm excited.
• 16:43
  SPEAKER_04: I'm I'm like you haven't eaten and you haven't neither of you been there before, right?
• 16:45
  SPEAKER_04: Have not been our fun box.
• 16:47
  SPEAKER_01: So this is our fun box.
• 16:49
  SPEAKER_01: We might want to save it.
• 16:50
  SPEAKER_04: Uh let's do the fun box after I just opened this.
• 16:56
  SPEAKER_04: Jeez.
• 16:57
  SPEAKER_01: So that's the deliciousness that you're gonna.
• 17:00
  SPEAKER_04: Wow.
• 17:01
  SPEAKER_01: So we brought you a few sandwiches.
• 17:04
  SPEAKER_01: Um, some of our house favorites are our Baja Chipotle turkey, and everybody loves it.
• 17:11
  SPEAKER_01: Um that's that's a house favorite.
• 17:14
  SPEAKER_01: We make that dressing in-house.
• 17:15
  SPEAKER_01: And um, yeah, so all of our dressings we do make homemade.
• 17:19
  SPEAKER_01: So they're any, we have a red wine vinaigrette.
• 17:21
  SPEAKER_01: So most of the things that we make from that perspective, unless you, if you're just a normal natural guy and you want ranch or gal, then we have that as well.
• 17:29
  SPEAKER_04: Pull that up, Jim.
• 17:30
  SPEAKER_04: That's do some permanent, alternate.
• 17:33
  SPEAKER_03: Don't spill it.
• 17:33
  SPEAKER_03: Hold it up to the what?
• 17:35
  SPEAKER_03: Well, I don't want to spill the things.
• 17:37
  SPEAKER_03: So, what is the the dip over there?
• 17:39
  SPEAKER_01: Okay, so that's the butter, and you gotta have that with your cinnamon bread.
• 17:43
  SPEAKER_01: We make salted vanilla honey butter and salted cinnamon.
• 17:48
  SPEAKER_04: Check paint.
• 17:49
  SPEAKER_04: Oh my god.
• 17:50
  SPEAKER_01: So that's delicious with any bread that we can.
• 17:53
  SPEAKER_04: What do you want us to try first?
• 17:54
  SPEAKER_04: Because and then I can't even imagine what's in that box.
• 17:57
  SPEAKER_01: This is just like a little fun surprise for Halloween.
• 18:00
  SPEAKER_03: So cinnamon.
• 18:02
  SPEAKER_03: I'm not gonna say it's not delicious.
• 18:04
  SPEAKER_03: So is that the blueberry scum?
• 18:06
  SPEAKER_01: That is the blueberry scum.
• 18:06
  SPEAKER_03: That's the one that was that was the game changer for you?
• 18:08
  SPEAKER_03: I'm gonna start with the game changer.
• 18:14
  SPEAKER_05: He did that on.
• 18:15
  SPEAKER_04: He did it on.
• 18:16
  SPEAKER_04: Oh my gosh.
• 18:16
  SPEAKER_04: What's the matter with you?
• 18:18
  SPEAKER_04: All right, I have a question.
• 18:20
  SPEAKER_04: You said you love to bake.
• 18:22
  SPEAKER_04: Oh my god.
• 18:22
  SPEAKER_04: So here's my question.
• 18:23
  SPEAKER_04: Obviously, these are all fresh baked and and everything else.
• 18:26
  SPEAKER_04: Yes.
• 18:26
  SPEAKER_04: Do you get any sort of creativity from a standpoint of can you make your own things or is it a franchise thing where you're following the recipe straight?
• 18:33
  SPEAKER_01: That is the other that's a great question.
• 18:35
  SPEAKER_01: That is the other great thing that we love to do.
• 18:37
  SPEAKER_04: Bobby would never have asked that.
• 18:41
  SPEAKER_01: Bobby's not here.
• 18:42
  SPEAKER_01: Bobby's up there.
• 18:43
  SPEAKER_01: They allow you to have uh a lot more freedom with your recipes.
• 18:47
  SPEAKER_01: So um we actually just recently did we have a pumpkin bliss cookie that we um that I was able to come up with a recipe and we are serving it now.
• 18:58
  SPEAKER_01: So that's our first on our own recipe.
• 19:00
  SPEAKER_01: But yes, they give you creativity to bring what you want to the table as well.
• 19:04
  SPEAKER_04: All right, I want to open one up myself because if I was in Montana and this is what they serve me, this is not a dry fountain.
• 19:12
  SPEAKER_04: Oh my god.
• 19:13
  SPEAKER_03: Well, because usually you go to a sand, well, a sandwich shop, and it's all of this stuff is terrible.
• 19:20
  SPEAKER_04: Yes, and you're there for the sandwiches, and it does feel like everything in that box is something you're doing.
• 19:25
  SPEAKER_03: So, do you guys you you make all of the bread and then all of the the desserts?
• 19:31
  SPEAKER_02: Every day.
• 19:31
  SPEAKER_02: This was all made today.
• 19:33
  SPEAKER_04: Here's what I'm most impressed.
• 19:34
  SPEAKER_04: Like the place is amazing.
• 19:35
  SPEAKER_04: When you walk in, so I've had lunch there at three or four times, because it's on the way to the gents place.
• 19:39
  SPEAKER_04: Shut up.
• 19:40
  SPEAKER_04: Yeah, and you put and they have like samples of breads as you're ordering, like fresh, whatever's for the day.
• 19:46
  SPEAKER_04: And they go, would you like to try my yes?
• 19:49
  SPEAKER_04: Whatever the fill in the blank.
• 19:51
  SPEAKER_03: Does he buy anything or is he a sample or something?
• 19:53
  SPEAKER_02: No, he just eats off the board and then you all have been on the day.
• 19:58
  SPEAKER_04: Put the mustache on, shave the mustache on.
• 20:00
  SPEAKER_04: But if you're meeting people for lunch there, that doesn't count as you hosting.
• 20:04
  SPEAKER_04: Well, does not count.
• 20:06
  SPEAKER_04: I don't like to host people.
• 20:07
  SPEAKER_04: So that's a theme of the show.
• 20:09
  SPEAKER_04: But if I hosted it here and brought in food, no.
• 20:11
  SPEAKER_03: Now if I pay for the food, that's not host it.
• 20:14
  SPEAKER_03: You know, this might be something nice for you to have in the VIP room that you always talk about.
• 20:18
  SPEAKER_03: Oh, snacks for everyone when they go in every day.
• 20:21
  SPEAKER_03: Well, FaceTime press snacks.
• 20:23
  SPEAKER_03: We have a VIP room.
• 20:24
  SPEAKER_01: We own a business.
• 20:25
  SPEAKER_01: We'd be happy to cater that for you.
• 20:26
  SPEAKER_01: Yeah.
• 20:26
  SPEAKER_03: Oh.
• 20:27
  SPEAKER_03: Yeah.
• 20:27
  SPEAKER_04: There you go.
• 20:30
  SPEAKER_04: This is role reversing.
• 20:31
  SPEAKER_04: Usually Josh is trying to get to getting in his pocket.
• 20:35
  SPEAKER_04: So what are we eating next?
• 20:37
  SPEAKER_04: What are we trying next year?
• 20:40
  SPEAKER_04: What do you want us to try?
• 20:42
  SPEAKER_02: So that's our double fetch brownie in the middle.
• 20:44
  SPEAKER_04: Oh my god.
• 20:45
  SPEAKER_04: I really want to try one of the sandwiches to be perfect.
• 20:47
  SPEAKER_02: Well, go for it.
• 20:49
  SPEAKER_04: Oh, I've got a specific question.
• 20:52
  SPEAKER_04: Delis in general are like I'm a former New Yorker.
• 20:56
  SPEAKER_04: Delies are high level of importance with delis.
• 21:00
  SPEAKER_04: So here's the thing.
• 21:01
  SPEAKER_04: When you guys say bakery, so it's not sandwich shop.
• 21:06
  SPEAKER_04: Like if I wanted to buy get like fresh baguettes or something like that, do you guys do that?
• 21:11
  SPEAKER_04: We don't.
• 21:11
  SPEAKER_04: So you guys are more around the here's the menu, this is this is what you're gonna get, but it's delicious.
• 21:16
  SPEAKER_04: Yes.
• 21:17
  SPEAKER_04: But it's not like a bakery in terms of like ten different breads and all that.
• 21:21
  SPEAKER_01: Well, breads, yes.
• 21:23
  SPEAKER_01: Yes.
• 21:23
  SPEAKER_01: Just probably the types of breads that you're talking about.
• 21:26
  SPEAKER_01: We're we haven't ventured out into those yet.
• 21:28
  SPEAKER_01: So we're it's more like we have all different types of breads, like we have a seeded bread, a Dakota bread that has different types of seeds in it.
• 21:35
  SPEAKER_01: We have an everything bread.
• 21:36
  SPEAKER_01: We make an apple pie swirl bread with that delicious base.
• 21:40
  SPEAKER_05: Okay.
• 21:40
  SPEAKER_01: And um so there's cheddar garlic bread, cheddar jalapeno bread.
• 21:45
  SPEAKER_02: We actually kick off sourdough bread next week.
• 21:48
  SPEAKER_02: So we're our starter is coming from from uh Montana.
• 21:52
  SPEAKER_04: You do sourdough bread.
• 21:53
  SPEAKER_01: We will we will.
• 21:54
  SPEAKER_01: Yeah.
• 21:54
  SPEAKER_04: Okay.
• 21:55
  SPEAKER_01: Um our starter is flying on the plane here.
• 21:57
  SPEAKER_01: Matter of fact, next week we're gonna have some.
• 22:00
  SPEAKER_01: Maybe you, one of you guys can come in and um pick the name of sourdough starter.
• 22:05
  SPEAKER_04: Oh.
• 22:06
  SPEAKER_01: So we are gonna take the names and um allow people that come in to pick the name.
• 22:12
  SPEAKER_04: The Bobby Sour Face.
• 22:14
  SPEAKER_01: There you go.
• 22:15
  SPEAKER_01: See?
• 22:16
  SPEAKER_04: Oh, this is a little tried.
• 22:18
  SPEAKER_04: So I suppose they'd like to have a utensil that we're gonna do.
• 22:20
  SPEAKER_04: Yeah, yeah.
• 22:21
  SPEAKER_01: Oh, yeah.
• 22:22
  SPEAKER_04: Oh, Matthew, don't be shy.
• 22:24
  SPEAKER_04: So this butter is for this bread?
• 22:26
  SPEAKER_01: Uh, any bread.
• 22:28
  SPEAKER_03: It's just whatever you want on this bread.
• 22:30
  SPEAKER_01: But you can specifically put it on that bread and wow, because then you just get cinnamon and more cinnamon.
• 22:34
  SPEAKER_01: Yeah.
• 22:35
  SPEAKER_02: Nothing roll out of it.
• 22:36
  SPEAKER_02: And then you'll have to try the cinnamon roll, because I will tell you people rave about our cinnamon.
• 22:41
  SPEAKER_02: Yes.
• 22:41
  SPEAKER_02: I literally have had people come in and say, I'm a cinnamon roll courteous, and I don't like cinnamon rolls from a bakery.
• 22:49
  SPEAKER_04: This butter in this in this cinnamon bread were toasted.
• 22:52
  SPEAKER_04: Oh my god.
• 22:52
  SPEAKER_01: Oh, yes.
• 22:53
  SPEAKER_01: And it makes amazing French toasts.
• 22:56
  SPEAKER_04: I could see why your husband said we have to open one of these after visiting, because this is unbelievable.
• 23:02
  SPEAKER_04: Does your husband weigh 400 pounds?
• 23:04
  SPEAKER_02: He does.
• 23:07
  SPEAKER_03: Okay, so I have I have a question.
• 23:09
  SPEAKER_02: I will tell you the funny story about it that we have both lost weight because you don't eat.
• 23:13
  SPEAKER_02: There's no time, there's no time to eat.
• 23:14
  SPEAKER_02: The stress.
• 23:15
  SPEAKER_02: I've I've eaten in this bakery probably three times.
• 23:17
  SPEAKER_04: But notice how Matt, now that he's been fed, he has a question.
• 23:20
  SPEAKER_03: Now that he's opened up the magic box, we can edit it if we have to.
• 23:23
  SPEAKER_03: Do you do any allergy stuff?
• 23:26
  SPEAKER_02: We do not.
• 23:27
  SPEAKER_02: So a lot of people come in right now and ask for gluten-free.
• 23:30
  SPEAKER_02: Gluten-free bread.
• 23:32
  SPEAKER_02: We will never have gluten-free bread because we are a bakery and there's flour fly.
• 23:37
  SPEAKER_02: We will have something called gluten X, which will be as close to gluten-free as we can get.
• 23:42
  SPEAKER_02: But because there's flour everywhere, we could never stay where it's.
• 23:46
  SPEAKER_03: Well, I just mean like eggs and dairy.
• 23:48
  SPEAKER_01: No, we can do our breads without so our breads don't have eggs.
• 23:52
  SPEAKER_01: Yeah.
• 23:52
  SPEAKER_03: And you just do a wash or something.
• 23:54
  SPEAKER_01: Yeah, so you can actually request it.
• 23:55
  SPEAKER_01: No eggs.
• 23:56
  SPEAKER_03: Okay, because our daughter, our daughter can have meloker eggs.
• 23:59
  SPEAKER_01: Yeah, okay.
• 24:01
  SPEAKER_03: So it's so it's nice when she can actually get she eats a ton of bread, obviously.
• 24:05
  SPEAKER_03: So but it's hard to find out.
• 24:07
  SPEAKER_01: Yeah, and all we we will flour dust it for you instead.
• 24:11
  SPEAKER_03: Okay.
• 24:11
  SPEAKER_04: It is always about Matt typically on the podcast.
• 24:14
  SPEAKER_04: Well, but but it's but it is a good point because we're getting a lot of that.
• 24:16
  SPEAKER_03: That you realize.
• 24:18
  SPEAKER_03: We didn't realize until our daughter had it.
• 24:19
  SPEAKER_01: But oh yeah, we have a lot of people that come in and ask, you know, what our ingredients are and are allergic to different types of things.
• 24:26
  SPEAKER_01: Well, we had a catering order we did today, and they wanted no dairy and something else.
• 24:30
  SPEAKER_01: Oh dairy.
• 24:31
  SPEAKER_01: There was no bread.
• 24:32
  SPEAKER_01: So we did a lettuce route.
• 24:33
  SPEAKER_01: We did a lettuce wrap.
• 24:33
  SPEAKER_03: Yeah, well, and that's what she usually does, but she's never been able to have like good, you know, people don't realize like good homemade bread versus bread.
• 24:44
  SPEAKER_04: Oh, absolutely.
• 24:46
  SPEAKER_04: Matt, what is that on the wall behind you?
• 24:48
  SPEAKER_02: Yeah, don't be able to do it.
• 24:51
  SPEAKER_02: And then we also need to talk to people about the weight of our bread.
• 24:54
  SPEAKER_02: It's not like picking up a local wonder bread.
• 24:56
  SPEAKER_03: No, it's a heavy bread.
• 24:58
  SPEAKER_03: I mean, we better just try some of the sandwich here.
• 25:00
  SPEAKER_03: I want some of the same.
• 25:01
  SPEAKER_03: I'm a sandwich.
• 25:02
  SPEAKER_01: I think that one that you have is our that we did a version for you.
• 25:06
  SPEAKER_01: It's uh it's called a smokehouse.
• 25:09
  SPEAKER_01: Um, it actually comes toasted at our at our shop.
• 25:12
  SPEAKER_01: But you can get it untoasted.
• 25:13
  SPEAKER_01: We obviously because it was gonna be, we didn't want to bring a hot sandwich to that be cold.
• 25:17
  SPEAKER_01: So we did it cold for you.
• 25:18
  SPEAKER_04: Some of this one sold.
• 25:22
  SPEAKER_04: There you go, Jim.
• 25:23
  SPEAKER_04: Now you have to cut it yourself.
• 25:24
  SPEAKER_04: Well, that's okay.
• 25:25
  SPEAKER_02: Like lots of veggies, you have to try the baja.
• 25:27
  SPEAKER_02: Yeah.
• 25:27
  SPEAKER_04: Is this this one?
• 25:29
  SPEAKER_04: Uh that's smoke out.
• 25:30
  SPEAKER_04: That is a turkey bacon.
• 25:32
  SPEAKER_04: Yeah.
• 25:32
  SPEAKER_04: I want to try the bah.
• 25:34
  SPEAKER_01: We make those pickled uh red onions in a house, and it has cabbage and tomatoes on it, and turkey and avocado.
• 25:39
  SPEAKER_04: Put it in.
• 25:40
  SPEAKER_01: Yes, and avocado spread.
• 25:43
  SPEAKER_01: So that's probably on it looks like on a cheddar garlic bread.
• 25:47
  SPEAKER_04: Wow.
• 25:48
  SPEAKER_01: I probably should have cut those into force for y'all.
• 25:49
  SPEAKER_01: Sorry.
• 25:51
  SPEAKER_04: You have to make us work a little bit.
• 25:53
  SPEAKER_01: Yeah, I just hey work for that sandwich if you want it.
• 25:56
  SPEAKER_01: So this is good.
• 25:57
  SPEAKER_04: And and for Matthew's benefit, again, I'm gonna share another thing.
• 26:00
  SPEAKER_04: When you sign up and join, and you guys get anything, the first email you get is next time you come in, you get a free loaf of bread or a sandwich.
• 26:09
  SPEAKER_04: Free loaf of bread and a sandwich.
• 26:12
  SPEAKER_04: So I went in yesterday and I'm like, hey ladies, my here's my pass for my free sandwich.
• 26:19
  SPEAKER_04: Well, maybe a couple of free bread samples put together my free sandwich.
• 26:22
  SPEAKER_04: It was an exciting day.
• 26:25
  SPEAKER_03: So tired.
• 26:26
  SPEAKER_03: It was delicious.
• 26:27
  SPEAKER_03: Oh good.
• 26:28
  SPEAKER_03: Yeah, it is.
• 26:29
  SPEAKER_01: Yeah, we do have a that is one he talked about a rewards program, but we do have a really good rewards program.
• 26:34
  SPEAKER_01: And then randomly you'll get like somebody came in today,$5 off a$10 purchase, or$3 off, or a free goodie.
• 26:41
  SPEAKER_01: So as you build up points.
• 26:43
  SPEAKER_02: Yeah, every every 75 points, which is a dollar, you get a free goodie, and then it keeps stacking$150, gets you a free loaf of bread or a sandwich.
• 26:51
  SPEAKER_02: And those never expire.
• 26:52
  SPEAKER_02: So like we had somebody place a catering order for$500.
• 26:55
  SPEAKER_02: They had a lots of bread, free goodies.
• 26:59
  SPEAKER_02: So yeah.
• 26:59
  SPEAKER_02: So it's great for the as an ex-office manager who gets to place those orders, and you should be placing those orders and receiving those benefits.
• 27:08
  SPEAKER_02: What does this loaf of bread cost?
• 27:09
  SPEAKER_04: What is it?
• 27:09
  SPEAKER_04: What does this run?
• 27:10
  SPEAKER_02: Cinnamon chips 950.
• 27:13
  SPEAKER_04: And what time do you guys open?
• 27:15
  SPEAKER_02: Monday through Friday, 6 30.
• 27:17
  SPEAKER_02: And then Saturdays 8.
• 27:20
  SPEAKER_04: So the bummer for me is I've got two boys graduating Bentonville High School, which is right down the road.
• 27:24
  SPEAKER_04: That's right.
• 27:25
  SPEAKER_04: Well what I'm saying is they drive by your place at about 6 50 in the morning.
• 27:32
  SPEAKER_04: Well, right, but instead of getting the cafeteria food or something like that, they could pick up a sandwich.
• 27:36
  SPEAKER_04: They can have it before.
• 27:38
  SPEAKER_01: And a coffee.
• 27:38
  SPEAKER_01: We have a full coffee bar too.
• 27:40
  SPEAKER_04: Well, I don't know that I don't know if they're coffee drinkers.
• 27:42
  SPEAKER_01: Okay.
• 27:43
  SPEAKER_04: But I'm sure I'm sure there are a bunch who are.
• 27:44
  SPEAKER_04: You have breakfast sandwiches?
• 27:46
  SPEAKER_02: Yes.
• 27:46
  SPEAKER_02: Yes.
• 27:46
  SPEAKER_04: Who tell us?
• 27:47
  SPEAKER_04: Yeah.
• 27:48
  SPEAKER_02: Oh, breakfast biscuit, and I was going to bring it to you, and what didn't end up in the box?
• 27:52
  SPEAKER_02: I think we ran out of space.
• 27:53
  SPEAKER_02: Yeah.
• 27:53
  SPEAKER_02: Oh, it was easy to do.
• 27:56
  SPEAKER_02: You chose wisely.
• 27:58
  SPEAKER_02: We make a great uh cheddar garlic biscuit.
• 28:01
  SPEAKER_01: And so that's our sandwiches go on those, or our bread.
• 28:04
  SPEAKER_01: And we make an in-house um homemade, obviously, um, garlic herb spread that we put on our biscuit or breakfast sandwiches.
• 28:12
  SPEAKER_01: You can also obviously have it without, but that just I'm gonna be honest with you ladies.
• 28:17
  SPEAKER_04: Anytime we have a guest on, we're always very nice.
• 28:19
  SPEAKER_04: And by all this is amazing, and then when we're done, we're like, eh, there's a couple things I don't really like.
• 28:23
  SPEAKER_04: Everything's amazing.
• 28:24
  SPEAKER_04: These are very good.
• 28:25
  SPEAKER_04: It's delicious.
• 28:26
  SPEAKER_04: I don't even know what to order.
• 28:27
  SPEAKER_04: Well, I do think honestly, that drive up J Street to stop on the way to high school and we have a drive-thru, yes.
• 28:33
  SPEAKER_02: And you have a drive-thru too.
• 28:35
  SPEAKER_04: So that's fantastic.
• 28:36
  SPEAKER_04: Did you try the cinnamon bun?
• 28:37
  SPEAKER_04: No, I have not tried the cinnamon bun yet.
• 28:39
  SPEAKER_04: I'm trying, I'm gonna have a little bit of tequila to cleanse my palate.
• 28:46
  SPEAKER_02: So, what's been your favorite so far that you've tasted from a goody perspective?
• 28:49
  SPEAKER_04: Um the brownie was very like it was like a five-pound brownie.
• 28:54
  SPEAKER_04: I wasn't expecting when I lifted that up.
• 28:57
  SPEAKER_04: I was intrigued by the blueberry cheese thing that you said changed your world.
• 29:01
  SPEAKER_04: And I'm like, That was very good.
• 29:03
  SPEAKER_04: I would never have ordered that.
• 29:04
  SPEAKER_04: Okay.
• 29:05
  SPEAKER_04: That was amazing.
• 29:06
  SPEAKER_04: That was because to your point, scones are dry, right?
• 29:09
  SPEAKER_04: It's like, eh, heat it up, please.
• 29:12
  SPEAKER_04: It's not good.
• 29:12
  SPEAKER_04: That scone was incredible.
• 29:14
  SPEAKER_03: Very good scone.
• 29:15
  SPEAKER_03: The sandwich was sandwiches, great.
• 29:17
  SPEAKER_03: And you said usually you toast it?
• 29:19
  SPEAKER_01: Yeah, this milau was toasted, yeah.
• 29:21
  SPEAKER_03: Yeah, I didn't I don't know how you could make it much better.
• 29:24
  SPEAKER_03: Honestly, the cinnamon bread was just excellent.
• 29:26
  SPEAKER_03: Oh, the cinnamon bread.
• 29:27
  SPEAKER_04: And with the cinnamon butter, the butter.
• 29:29
  SPEAKER_04: Yeah, just delicious.
• 29:30
  SPEAKER_01: Yeah, that sells out really quickly.
• 29:32
  SPEAKER_04: So you sell a butter separate?
• 29:34
  SPEAKER_01: Yes.
• 29:34
  SPEAKER_04: What is this butter, Ron?
• 29:36
  SPEAKER_04: $6.50.
• 29:37
  SPEAKER_03: Oh, it's so good.
• 29:38
  SPEAKER_03: Yeah, just get your paws off that.
• 29:41
  SPEAKER_04: See how this stuff's sliding to the side of the table so far, Matthew?
• 29:44
  SPEAKER_04: It's like I bet we can get.
• 29:46
  SPEAKER_02: I know some people that might get you some more.
• 29:48
  SPEAKER_02: Like, or we're the gyms club and that's right.
• 29:52
  SPEAKER_04: Shout out to the gyms club.
• 29:54
  SPEAKER_04: And I like already.
• 29:57
  SPEAKER_03: No, I'm gonna go ahead.
• 29:58
  SPEAKER_03: I'll bring Karen.
• 30:00
  SPEAKER_03: Wife is a she loves butter.
• 30:02
  SPEAKER_03: So she'll she'll be all about that.
• 30:04
  SPEAKER_04: What did you like best out of here?
• 30:07
  SPEAKER_04: I told you the bread.
• 30:08
  SPEAKER_04: Out of the box.
• 30:08
  SPEAKER_04: What do you like out of the box?
• 30:10
  SPEAKER_04: In the box?
• 30:11
  SPEAKER_03: On a sandwich.
• 30:12
  SPEAKER_03: But you guys do sandwiches that you can get just with a lettuce on lettuce.
• 30:17
  SPEAKER_03: And then do you do salads also?
• 30:19
  SPEAKER_01: Yep, we do salads with salads.
• 30:21
  SPEAKER_04: You guys do everything, man.
• 30:23
  SPEAKER_01: Yeah.
• 30:23
  SPEAKER_04: So I assume you guys have the menu online.
• 30:26
  SPEAKER_01: We do.
• 30:26
  SPEAKER_01: Yes, we do.
• 30:27
  SPEAKER_04: Perfect.
• 30:27
  SPEAKER_01: Yep.
• 30:28
  SPEAKER_01: Yes, we do.
• 30:29
  SPEAKER_01: Online ordering.
• 30:30
  SPEAKER_04: Do you do dinner too, or do you guys close at lunch?
• 30:32
  SPEAKER_01: We close at six.
• 30:33
  SPEAKER_04: Okay.
• 30:34
  SPEAKER_04: Okay.
• 30:34
  SPEAKER_01: So early.
• 30:35
  SPEAKER_01: I'm in.
• 30:35
  SPEAKER_01: We do early dinner.
• 30:36
  SPEAKER_01: Yeah.
• 30:37
  SPEAKER_04: I I know I could see again.
• 30:38
  SPEAKER_04: They're already wanting to know what's in the magic box.
• 30:40
  SPEAKER_04: Like they're like I could see.
• 30:42
  SPEAKER_01: So this is our little Halloween thing.
• 30:45
  SPEAKER_01: So for anybody who might want to have this at their.
• 30:48
  SPEAKER_01: When they air this, it won't be past Halloween.
• 30:50
  SPEAKER_01: Oh, yeah.
• 30:52
  SPEAKER_01: We should have thought about that.
• 30:53
  SPEAKER_05: It looks alright.
• 30:54
  SPEAKER_01: We should have thought about that.
• 30:55
  SPEAKER_01: I forgot about that.
• 30:56
  SPEAKER_01: Oh and he slightly fall apart.
• 30:58
  SPEAKER_01: Well, he kind of slid around.
• 30:59
  SPEAKER_01: But we have this cool little spider.
• 31:02
  SPEAKER_01: I don't even know if I can maybe open this more so you can see.
• 31:05
  SPEAKER_01: Oh, yeah, but we'll just rip it open.
• 31:09
  SPEAKER_05: Oh, that's awesome.
• 31:12
  SPEAKER_01: But the one thing we can say, this cute little spider is for Halloween, but we do make little gobblers for um Thanksgiving.
• 31:19
  SPEAKER_01: Thanksgiving.
• 31:21
  SPEAKER_01: And we'll have great roles.
• 31:22
  SPEAKER_04: So So by hands are like, how are you?
• 31:25
  SPEAKER_04: That's are they giving you direction from the franchise how to do this?
• 31:29
  SPEAKER_04: Yeah.
• 31:30
  SPEAKER_04: Okay.
• 31:30
  SPEAKER_04: That's super creative.
• 31:31
  SPEAKER_04: So here you go.
• 31:32
  SPEAKER_04: I'll throw something at you.
• 31:33
  SPEAKER_04: Throw it out, so we got my mom is coming out of New York with my brother for Thanksgiving this year.
• 31:38
  SPEAKER_04: Okay.
• 31:38
  SPEAKER_04: What do I need to make sure I have on the Thanksgiving table as a wow from you guys and uh put sign me up for it.
• 31:44
  SPEAKER_01: Ooh, just a sale right there.
• 31:46
  SPEAKER_01: Just a sell.
• 31:47
  SPEAKER_01: Yeah.
• 31:47
  SPEAKER_04: I assume with the special BT discount that we'll talk about before.
• 31:51
  SPEAKER_01: Absolutely.
• 31:53
  SPEAKER_04: The one percent off BT.
• 31:54
  SPEAKER_04: At least one one to one and a half.
• 31:56
  SPEAKER_04: One to one and a half percent.
• 31:58
  SPEAKER_01: Well we've got to be.
• 31:58
  SPEAKER_04: So what are what are the things that we could really wow everybody with?
• 32:02
  SPEAKER_01: Well, obviously, you know, the cinnamon bread from a dessert perspective.
• 32:06
  SPEAKER_01: Sure.
• 32:06
  SPEAKER_01: Um and we are coming, we I think we have a cranberry, um, a cranberry um swirl bread that we'll have.
• 32:12
  SPEAKER_01: That'll be it's amazing.
• 32:13
  SPEAKER_01: We've made it a couple of times.
• 32:15
  SPEAKER_01: Um it is basically that base.
• 32:17
  SPEAKER_01: It's that base, but it then it has extra cinnamon.
• 32:20
  SPEAKER_01: It's the cinnamon roll.
• 32:21
  SPEAKER_01: All the gap inside of it, and then it obviously has delicious cranberries in it.
• 32:26
  SPEAKER_01: Um, we are making a stuffing bread.
• 32:28
  SPEAKER_01: Um so yes, you'll have to come by and try that.
• 32:31
  SPEAKER_01: We'll be making that in November.
• 32:33
  SPEAKER_01: And I'm trying to think of rolls.
• 32:36
  SPEAKER_01: Oh, yeah.
• 32:36
  SPEAKER_01: And then we'll have what we call Virginia White rolls, and so they're delicious, and they will be available for pre-order so that you can have them for your Thanksgiving dinner as well.
• 32:46
  SPEAKER_04: Fantastic.
• 32:47
  SPEAKER_04: I'm gonna review the menu online and let you guys know.
• 32:49
  SPEAKER_04: Yeah, but you guys who eat out about in the community, like this needs to be a good one.
• 32:54
  SPEAKER_03: Oh, it's so good.
• 32:55
  SPEAKER_03: Yeah, it's delicious.
• 32:56
  SPEAKER_03: And that's and I didn't know that you guys were over there.
• 32:59
  SPEAKER_03: I didn't either.
• 33:00
  SPEAKER_03: Strong indoor spear.
• 33:01
  SPEAKER_03: Thank you.
• 33:02
  SPEAKER_03: Yeah, it's very it's very good.
• 33:04
  SPEAKER_02: Better than fresh baked anything.
• 33:06
  SPEAKER_02: So when I'm not sure.
• 33:09
  SPEAKER_04: They're probably do.
• 33:10
  SPEAKER_02: I don't think those are.
• 33:11
  SPEAKER_02: I don't know, maybe.
• 33:12
  SPEAKER_02: Maybe.
• 33:14
  SPEAKER_02: No, just gotta know how to do it.
• 33:16
  SPEAKER_02: If Bobby were here, he'd know.
• 33:19
  SPEAKER_05: If Bobby were here, dude, Bobby was here.
• 33:22
  SPEAKER_04: Bobby will be your biggest fan.
• 33:26
  SPEAKER_04: Couple questions.
• 33:26
  SPEAKER_04: We talked yesterday.
• 33:28
  SPEAKER_04: So this is you guys you guys own the geography here, so there's a plan for a second and a third.
• 33:33
  SPEAKER_04: Can we talk about that a little bit?
• 33:35
  SPEAKER_04: Or is that if we break some news here on the podcast?
• 33:38
  SPEAKER_02: Sure, sure.
• 33:39
  SPEAKER_02: So yeah, once we once we get our sea legs, the goal will to eventually be open somewhere in Fayetteville.
• 33:45
  SPEAKER_02: Like that's definitely our second location we want to move to.
• 33:48
  SPEAKER_02: And I think we've got about a 90-mile radius where we can go.
• 33:53
  SPEAKER_02: So the options really are kind of unlimited.
• 33:56
  SPEAKER_02: So I don't know if we'll move more towards Missouri or if there's a need to go silo.
• 34:01
  SPEAKER_02: Like, we don't know, but we know there's a need to go.
• 34:05
  SPEAKER_02: It'll be somewhere in between or yeah, just as long as it doesn't cannibalize where we are right now will be the main thing.
• 34:11
  SPEAKER_04: So three in the area, you said so the one plus two more?
• 34:15
  SPEAKER_01: Yes.
• 34:15
  SPEAKER_04: So maybe Springdale, maybe Rogers.
• 34:18
  SPEAKER_04: Fade sounds like a target.
• 34:20
  SPEAKER_01: Yeah, yeah.
• 34:20
  SPEAKER_01: Fadeville's are for sure.
• 34:21
  SPEAKER_04: How soon would number two be in the worst?
• 34:23
  SPEAKER_04: Because number one's a pain in the keister, and then you're open, and then you're excited, and then you have to start planning for number two.
• 34:29
  SPEAKER_04: Yeah.
• 34:30
  SPEAKER_02: We're nowhere near that yet.
• 34:32
  SPEAKER_02: So I mean, we'd got to, we needed to make sure that we can make this one run seamlessly without us being there, and we're there now pretty much all the time.
• 34:42
  SPEAKER_02: So I mean, I would imagine a year, a year or two down the road.
• 34:46
  SPEAKER_04: That'll come quick.
• 34:47
  SPEAKER_04: Yeah.
• 34:47
  SPEAKER_04: Yeah.
• 34:47
  SPEAKER_04: Yeah.
• 34:48
  SPEAKER_04: You may want to wait and fo until the uh the gents place fate bill opens up.
• 34:51
  SPEAKER_01: Oh, well, hey.
• 34:52
  SPEAKER_01: And then we could be on the same.
• 34:53
  SPEAKER_01: Hey, maybe the same near level.
• 34:55
  SPEAKER_01: We'll share a wall.
• 34:56
  SPEAKER_01: We'll share a wall.
• 34:57
  SPEAKER_01: There you go.
• 34:57
  SPEAKER_03: Gents on Dixon.
• 35:00
  SPEAKER_03: Josh will be over there getting the day old bread to put in the VIP.
• 35:07
  SPEAKER_04: Nothing too good for my VIP member.
• 35:10
  SPEAKER_04: Yesterday's bread at a discount.
• 35:13
  SPEAKER_04: Very smart.
• 35:14
  SPEAKER_04: I like that.
• 35:16
  SPEAKER_04: All right.
• 35:17
  SPEAKER_04: What's been your biggest surprise, positive and negative, about opening a business that you guys knew nothing about?
• 35:23
  SPEAKER_04: You were not in the bread business, you were not in the fast food business, you were not in the baking business.
• 35:27
  SPEAKER_04: What's been the biggest positive?
• 35:29
  SPEAKER_04: Like, oh wow, I wasn't expecting this.
• 35:31
  SPEAKER_04: I think you can call this fast food.
• 35:32
  SPEAKER_04: Even though they have a drive-thru, it's it's a far cry for the phone.
• 35:35
  SPEAKER_01: Oh, yeah.
• 35:36
  SPEAKER_04: It's not McDonald's, that's fair.
• 35:37
  SPEAKER_04: It's very much a good lunch spot, like to drive through.
• 35:42
  SPEAKER_04: Go ahead.
• 35:43
  SPEAKER_01: Is it fast food?
• 35:44
  SPEAKER_01: It's not, it's not.
• 35:44
  SPEAKER_01: I wouldn't consider us fast food.
• 35:47
  SPEAKER_01: I mean, we like to we're trying to pride ourselves that we're getting faster, so that we're getting orders out.
• 35:53
  SPEAKER_01: But again, it's all still fresh made.
• 35:55
  SPEAKER_01: So I mean we're making it as you order it.
• 35:57
  SPEAKER_01: So uh I wouldn't necessarily call we're definitely not a McDonald's.
• 36:00
  SPEAKER_01: Or Chick-fil-A.
• 36:02
  SPEAKER_01: No.
• 36:03
  SPEAKER_05: We're not getting your order out in 30 seconds.
• 36:06
  SPEAKER_04: You're not like the local sub shops.
• 36:07
  SPEAKER_04: Yes.
• 36:08
  SPEAKER_04: This is not that.
• 36:08
  SPEAKER_04: This is a higher end.
• 36:10
  SPEAKER_04: To that point, most of the sub shops do not have drive-throughs.
• 36:12
  SPEAKER_04: How much of your business is drive-thru versus walk-in?
• 36:15
  SPEAKER_01: Right now it's pretty slim.
• 36:17
  SPEAKER_01: I'm not sure.
• 36:17
  SPEAKER_04: Slim on the drive on the drive.
• 36:19
  SPEAKER_04: We're seeing it.
• 36:19
  SPEAKER_01: We're seeing it's picking up, but it's I didn't even know you had a drive-thru.
• 36:23
  SPEAKER_01: Well, no, I think that's it.
• 36:24
  SPEAKER_01: We're we're like, we have a little sign, but we definitely need to promote that more as well.
• 36:28
  SPEAKER_04: So I just want to walk in and see your smiling faces and get my free brand off of the corner.
• 36:32
  SPEAKER_01: That's right.
• 36:33
  SPEAKER_01: That's right.
• 36:34
  SPEAKER_01: Well, and you do want to come in because you know you get to taste all those.
• 36:36
  SPEAKER_01: Well, that's my point.
• 36:38
  SPEAKER_04: I wouldn't be able to taste it if I was in the drive-thru.
• 36:42
  SPEAKER_01: We we do.
• 36:42
  SPEAKER_01: Yeah.
• 36:43
  SPEAKER_01: Well, like, hey, do you want to taste something?
• 36:44
  SPEAKER_01: We'll bring it to you.
• 36:45
  SPEAKER_04: Be careful what you're saying.
• 36:46
  SPEAKER_04: Be careful, that's right.
• 36:48
  SPEAKER_02: I'll take one of these for biggest surprise, positive, biggest like, oh, I didn't realize how much fun this would be, and thing that ooh, this is a I mean, like, the short answer is, and this is like truthfully, when it's fun, it is a lot of fun.
• 37:01
  SPEAKER_02: Like way more fun than I ever dreamed it would be.
• 37:04
  SPEAKER_02: When it's stressful, it's way more stressful than I ever thought it would be.
• 37:08
  SPEAKER_02: So I mean you've got like one end to the, you know, one at one end extreme to the other.
• 37:12
  SPEAKER_02: I think like one of the coolest positives for me are there's a couple the repeat people that come back that I don't I didn't know before and now I do.
• 37:23
  SPEAKER_02: So like probably by name.
• 37:24
  SPEAKER_02: By John and Julie come in.
• 37:26
  SPEAKER_02: Like they're, you know, one of my favorite couples.
• 37:28
  SPEAKER_02: Um, I met a great couple last week.
• 37:30
  SPEAKER_04: Uh shout out John and Julie.
• 37:32
  SPEAKER_02: That's right.
• 37:33
  SPEAKER_02: J and Jay, that's what I called them to begin with.
• 37:35
  SPEAKER_02: I'm like, I'll never remember.
• 37:35
  SPEAKER_02: So Jay and Jay.
• 37:36
  SPEAKER_02: And then I met with a lovely couple.
• 37:39
  SPEAKER_02: Literally, it was mid-morning, it was slow.
• 37:41
  SPEAKER_02: And so I just sat down and talked with him for like 20 minutes.
• 37:44
  SPEAKER_02: Uh Robin and Ron, I think was his name.
• 37:48
  SPEAKER_02: But I mean, like, I know where their kid lives.
• 37:50
  SPEAKER_02: I mean, like, all the things, like, so we just have started forming these relationships.
• 37:54
  SPEAKER_02: We have a fun mother-daughter that come in a couple of times a week, Joanna and uh Naomi.
• 38:01
  SPEAKER_02: So just those things that have started happening.
• 38:03
  SPEAKER_02: We've got a high school girl, Angelina, she comes in pretty much every day.
• 38:06
  SPEAKER_02: I love those things.
• 38:07
  SPEAKER_02: So it's like when they come in, I'm hugging them.
• 38:10
  SPEAKER_02: So, like, that's what we wanted it to be to have this family feel where people and people all the time love the vibe, love the food.
• 38:19
  SPEAKER_02: Thank you so much for being here.
• 38:20
  SPEAKER_02: Like they're thanking us for being there.
• 38:23
  SPEAKER_02: I've had people come in and complain about other establishments.
• 38:27
  SPEAKER_02: I mean, literally, like, can I speak to an owner?
• 38:29
  SPEAKER_02: And I'm always like, maybe this is a good conversation or a bad?
• 38:32
  SPEAKER_02: If it's bad, let me get Tonka.
• 38:38
  SPEAKER_02: But to tell me like about a horrible experience that they had, and I won't name the place, but someplace else.
• 38:44
  SPEAKER_02: And so those, those, not that, but just the experience of just the genuineness of people really wanting to be there.
• 38:53
  SPEAKER_02: And so that's what we we just didn't want it to be where you go in, place your order, and you sit down and you get your food.
• 38:59
  SPEAKER_02: Like we wanted it to have that feel.
• 39:01
  SPEAKER_02: So that's been that's been like probably the most positive thing for me.
• 39:05
  SPEAKER_04: Matt doesn't want your name names, but there's rhyme with gyre house pubs.
• 39:08
  SPEAKER_04: Yes.
• 39:12
  SPEAKER_04: Shout out to gyre house pubs.
• 39:16
  SPEAKER_01: But you so what's been your like what's been your most I was gonna I was gonna say the community.
• 39:22
  SPEAKER_01: I just have really been surprised.
• 39:23
  SPEAKER_01: Like, we have ambassadors for great harvest.
• 39:25
  SPEAKER_01: I know that sounds crazy, but like literally, I have this um um older gentleman and he comes in all the time and he's like, Hey, I just told everybody about you.
• 39:36
  SPEAKER_01: And he goes, Can I take some more of those um menus out and I'm gonna give them to I'm going to my fly fishing group tomorrow and I want to take them and give them out to them.
• 39:44
  SPEAKER_01: So it's like we have this lady, Yo uh Yvonne, who comes in every week.
• 39:48
  SPEAKER_01: She brings somebody new every single week with her to try it.
• 39:51
  SPEAKER_01: So I mean it's just that's been really cool to just to see that how people are like, oh, we want to support you, we love you guys, and we want to bring people here.
• 39:59
  SPEAKER_01: So I think that that was my first thing.
• 40:01
  SPEAKER_01: I was like, oh man, I just never dreamed that it would be like that much.
• 40:04
  SPEAKER_04: I think Matt wants an invite to the fly fishing.
• 40:06
  SPEAKER_04: Please.
• 40:07
  SPEAKER_01: If the guy's ever looking there, who is the meetup at one of the morning versus fly fishing club, so there you go.
• 40:14
  SPEAKER_04: But I will tell you, as a business owner in town, the baseline and the bare minimum is the food, right?
• 40:21
  SPEAKER_04: Right.
• 40:22
  SPEAKER_04: When I come in and I'm and I there's the 18-year-old that's gonna check people in and out at every location.
• 40:28
  SPEAKER_04: Sure, yeah.
• 40:29
  SPEAKER_04: But I get to chat with you guys when I come in.
• 40:30
  SPEAKER_04: Like you and I, I've been in here two or three times and I've chatted with you every time.
• 40:33
  SPEAKER_04: I'm like, I like that.
• 40:34
  SPEAKER_04: I'm expecting at the bare minimum good food, and the food is fantastic.
• 40:38
  SPEAKER_04: But I I love the banter and the being able to feel like these people genuinely care.
• 40:43
  SPEAKER_04: Yeah.
• 40:43
  SPEAKER_04: That's really your guy's secret sauce.
• 40:44
  SPEAKER_04: The food's great, but you guys there are impressive, which leads to the next question when you open your second and third, there's only you can only be one place at a time.
• 40:53
  SPEAKER_04: So be thinking about how you do that because again, the food's amazing, but you guys, I met your husband the other day, he's like, these are the two for the podcast.
• 41:01
  SPEAKER_04: I don't want to be on the podcast.
• 41:04
  SPEAKER_01: He would have been.
• 41:05
  SPEAKER_01: If you've seen about the breadboard, he always like he was like, I don't like that.
• 41:08
  SPEAKER_01: And I'm like, oh my gosh, everybody talks about how good you are.
• 41:11
  SPEAKER_01: They're like, oh, I love that.
• 41:12
  SPEAKER_01: Dusty, that's at the breadboard.
• 41:15
  SPEAKER_01: So, yes, it that's the one thing that we're trying to do.
• 41:18
  SPEAKER_01: Is like, how do we replicate what we want and the people that we have?
• 41:22
  SPEAKER_01: So that's definitely been a little bit of a journey.
• 41:24
  SPEAKER_01: Is how do you do that?
• 41:25
  SPEAKER_01: Because we want those, we want to have those young people because how are they gonna grow if they don't know?
• 41:30
  SPEAKER_01: So that's one thing that we're hoping that we're doing along the way too, is that we're coaching them to be able to be better people in general, but also just to learn how to be good custom give good customer service no matter where they're at.
• 41:41
  SPEAKER_01: So I agree.
• 41:43
  SPEAKER_04: Yeah, 100%.
• 41:44
  SPEAKER_04: Yeah.
• 41:44
  SPEAKER_04: Is this gonna be in your great in your wheelhouse now for coming in for food?
• 41:47
  SPEAKER_04: I'm gonna definitely grab food from here.
• 41:49
  SPEAKER_04: I mean, it everything is outstanding.
• 41:50
  SPEAKER_04: And I'm not just saying that I'd be just like, yeah, it's pretty good.
• 41:53
  SPEAKER_04: No, I like this.
• 41:54
  SPEAKER_04: No, this is really good.
• 41:55
  SPEAKER_04: You have three new ambassadors, no doubt about it.
• 41:58
  SPEAKER_01: Awesome, love it.
• 41:59
  SPEAKER_01: Thank you.
• 42:00
  SPEAKER_04: That's a big testament.
• 42:00
  SPEAKER_04: I'm being serious, it's it's delicious.
• 42:02
  SPEAKER_04: Are you signing Matt up to be an ambassador?
• 42:04
  SPEAKER_04: Matt's Matt's an ambassador.
• 42:05
  SPEAKER_01: Yesterday we were like, maybe we need to have an ambassador program.
• 42:09
  SPEAKER_01: So that's a bad idea.
• 42:10
  SPEAKER_04: We'll see.
• 42:11
  SPEAKER_01: We'll see how that comes about.
• 42:13
  SPEAKER_04: My question is, Great Harvest is a chain.
• 42:16
  SPEAKER_04: What makes Great Harvest Bettonville different than the others from a standpoint of what's what are you guys most proud of that you've put your personal flair on it up here?
• 42:24
  SPEAKER_04: That's not a Bobby wouldn't ask that question.
• 42:26
  SPEAKER_04: Bobby is great question.
• 42:28
  SPEAKER_04: That's a non-Bobby question.
• 42:30
  SPEAKER_04: Shitting on Bobby.
• 42:31
  SPEAKER_02: I don't like every I mean, truthfully, because Great Harvest is considered a freedom franchise, there really is a lot of freedom.
• 42:40
  SPEAKER_02: So it's not like we all have to decorate the same.
• 42:43
  SPEAKER_02: I mean your staples are the same, your recipes are the same.
• 42:46
  SPEAKER_02: So I would say the quality of any great harvest you go to, I would expect you would find the same thing.
• 42:52
  SPEAKER_02: Now I've been, we went to many.
• 42:54
  SPEAKER_02: I I've been to a couple where I was like, the customer service wasn't quite what I want it to be.
• 43:01
  SPEAKER_02: It felt like any other place you go to have lunch.
• 43:04
  SPEAKER_02: Um so these they could have been there for 30 years.
• 43:08
  SPEAKER_02: So I hope that newness for us never wears off that it just becomes like where you get complacent, you know, within your workplace.
• 43:16
  SPEAKER_02: So I mean, we we always want people to feel like when people talk a lot about the vibe.
• 43:21
  SPEAKER_01: Like I just want people to always feel that when they come in.
• 43:25
  SPEAKER_01: Um that was one of the compliments that we got from even like the um franchise when they came in.
• 43:31
  SPEAKER_01: They loved the vibe when they came in.
• 43:34
  SPEAKER_01: Like they were just like, oh, I just feel like one seating area.
• 43:37
  SPEAKER_01: Yeah, like you know, the little couch area over in the corner.
• 43:39
  SPEAKER_02: Not all of them have that.
• 43:40
  SPEAKER_02: Um your kids go play games or whatever.
• 43:43
  SPEAKER_04: Well, it sounds like you guys are on the right track.
• 43:44
  SPEAKER_04: I mean, just quoting the names of the customers that have come in already and and all the people that you've connected with, uh, it sounds like you're you're you're doing it the right way.
• 43:53
  SPEAKER_03: And they didn't mention Josh, they did not mention him.
• 43:56
  SPEAKER_03: So that actually lets me know too, because you know, I know what kind of customer it is.
• 44:00
  SPEAKER_04: They weed out the bad ones.
• 44:02
  SPEAKER_04: I'm not I'm not Natalie and Janey.
• 44:04
  SPEAKER_04: There's that Josh guy again that wants the free sandwich and the free samples.
• 44:09
  SPEAKER_04: We're losing money on this cat.
• 44:10
  SPEAKER_02: We're like, I'm in the back.
• 44:12
  SPEAKER_04: We're like, I walk in all of a sudden it's a sprint to the back, and I'm talking to the 18-year-old up front, like, you're doing the car.
• 44:19
  SPEAKER_04: He's gonna ask my husband where he gets his hair covered.
• 44:24
  SPEAKER_04: Pull the free samples here to carry.
• 44:27
  SPEAKER_04: If you see my car pull up, all of a sudden it's like, shut down.
• 44:31
  SPEAKER_04: It's like you don't have the uh the hurricane come and they bounce, you know, they put the car.
• 44:35
  SPEAKER_01: Oh, you're why we put up security cameras.
• 44:38
  SPEAKER_04: I am the problem.
• 44:39
  SPEAKER_04: I am the problem.
• 44:41
  SPEAKER_04: All right, can we get your website?
• 44:44
  SPEAKER_04: Can we get your operating hours, Instagram, Facebook, where people can come find you guys?
• 44:51
  SPEAKER_04: Podcast members.
• 44:52
  SPEAKER_01: Oh, he wasn't.
• 44:53
  SPEAKER_01: I was wondering when he was gonna come up with that one.
• 44:55
  SPEAKER_04: Well, I mean, listen, we our goal is to, you know, drive attention and though our our listeners, all 14 of them, are very cheap.
• 45:04
  SPEAKER_04: Unfair.
• 45:07
  SPEAKER_02: The website's greatharvestnwa.com.
• 45:11
  SPEAKER_02: So that will show you pictures of our food.
• 45:13
  SPEAKER_02: You can order online.
• 45:15
  SPEAKER_02: Um, you can also order Grubhub, uh, Uber Eats, and Doordash.
• 45:19
  SPEAKER_02: DoorDash, my brain would pop the window there.
• 45:22
  SPEAKER_02: Um, and then operating hours Monday through Friday, 6 uh 30 a.m.
• 45:26
  SPEAKER_02: to 6 p.m., Saturdays, 8 a.m.
• 45:28
  SPEAKER_02: to 2 p.m.
• 45:28
  SPEAKER_02: and we are closed on Sunday.
• 45:30
  SPEAKER_02: So that was something that was very important for all three of us as we need a day off.
• 45:35
  SPEAKER_02: We well first of all, you need a day off.
• 45:37
  SPEAKER_02: But I mean, again, we're believers and you know we want people to be able to have their day to worship and and do those things.
• 45:43
  SPEAKER_02: I mean, that that was that was a non-negotiable, honestly, for all three of us.
• 45:48
  SPEAKER_01: So yeah, and then we can give you our um URL for the other things if you want.
• 45:54
  SPEAKER_01: Yeah, I do not know that I'll have to post it.
• 45:55
  SPEAKER_01: Yes.
• 45:56
  SPEAKER_04: But you guys are on Facebook, you're on Instagram, you're on TikTok, you're on all the places.
• 45:58
  SPEAKER_01: And it's great harvest NWA.
• 46:00
  SPEAKER_01: Okay.
• 46:00
  SPEAKER_01: So if you look that up.
• 46:02
  SPEAKER_01: So that's yeah, you can find us.
• 46:04
  SPEAKER_04: They're avoiding your question about the discount though, Jen.
• 46:06
  SPEAKER_04: That's okay.
• 46:06
  SPEAKER_04: It just of the people you uh you mentioned that were customers.
• 46:14
  SPEAKER_04: I remember.
• 46:14
  SPEAKER_04: Jeannie and Phil, Mike and two J's, then it was two B's, and then it was J and J.
• 46:19
  SPEAKER_04: But please let them know, you know, subscribe and and watch the BT podcast, right?
• 46:24
  SPEAKER_04: I mean, we want to get listeners.
• 46:26
  SPEAKER_04: I mean, if you guys have a TV in there, you should almost stream these episodes.
• 46:30
  SPEAKER_01: We'll do a Facebook.
• 46:31
  SPEAKER_01: We'll do this.
• 46:33
  SPEAKER_01: Oh, look at that.
• 46:33
  SPEAKER_01: Yeah.
• 46:34
  SPEAKER_01: I actually talked to her today and told her what we were doing, and so she said, hey, let her know when it's posting and she'll add y'all to our 16 listeners.
• 46:42
  SPEAKER_00: This is a big thing.
• 46:43
  SPEAKER_00: This is a big vogue event.
• 46:44
  SPEAKER_00: Sweet 16.
• 46:45
  SPEAKER_00: We're gonna hit it this week.
• 46:47
  SPEAKER_02: Talking about some of our younger staff there, we were putting this together.
• 46:49
  SPEAKER_02: Oh, do you have another catering again today?
• 46:51
  SPEAKER_02: Well, no, we're going to do a podcast.
• 46:53
  SPEAKER_02: You're going to do a podcast.
• 46:54
  SPEAKER_02: That's so cool.
• 46:55
  SPEAKER_02: See that?
• 46:56
  SPEAKER_02: You guys didn't realize famous, that's right.
• 46:58
  SPEAKER_02: Yes.
• 46:58
  SPEAKER_02: Yes, and this will be 16 listeners.
• 47:00
  SPEAKER_04: This will be video, it'll be all over town.
• 47:02
  SPEAKER_04: Um, I so I end up posting and editing, and then I ask these guys to share, which they never do.
• 47:07
  SPEAKER_04: They I get a I get a like, it's a lot of work to share.
• 47:09
  SPEAKER_04: But we'll tag you guys and then you can share.
• 47:11
  SPEAKER_04: It's a big ask for these guys to get them to do anything else on a share.
• 47:15
  SPEAKER_04: Instructions on exactly what I have to do to share.
• 47:17
  SPEAKER_04: I will do that.
• 47:18
  SPEAKER_04: I mean, I brought you your favorite tequila.
• 47:20
  SPEAKER_04: He did do that.
• 47:20
  SPEAKER_04: Oh, yeah, yeah.
• 47:22
  SPEAKER_04: And I brought you room temperature bourbon that we didn't even open.
• 47:24
  SPEAKER_04: That's a big deal.
• 47:25
  SPEAKER_02: You'll be taking that back with you.
• 47:27
  SPEAKER_04: Do you see Matt's face as I'm pouring my third glass of this?
• 47:29
  SPEAKER_04: Like he says, he really does like that.
• 47:32
  SPEAKER_04: No, I'm good.
• 47:32
  SPEAKER_04: I'm good, I'm good.
• 47:33
  SPEAKER_04: We'll have more than gym share.
• 47:36
  SPEAKER_04: Thank you.
• 47:37
  SPEAKER_04: This is a big deal for that.
• 47:41
  SPEAKER_02: There was maybe salt on the side.
• 47:43
  SPEAKER_02: Oh, it was great.
• 47:44
  SPEAKER_04: Yeah, I thought it was salt.
• 47:45
  SPEAKER_02: It's the line.
• 47:47
  SPEAKER_04: Well, thank you guys.
• 47:48
  SPEAKER_04: Um, I'm excited we have new friends.
• 47:50
  SPEAKER_04: Um I'm excited for you to be in town.
• 47:52
  SPEAKER_04: This is not your typical franchise.
• 47:55
  SPEAKER_04: No offense to the franchises in town.
• 47:57
  SPEAKER_04: This is high quality.
• 47:59
  SPEAKER_02: Even though it is a franchise, I mean we are locally owned.
• 48:02
  SPEAKER_02: I mean, we're a small business, just like any other small business.
• 48:06
  SPEAKER_02: Franchises and helping us financially.
• 48:08
  SPEAKER_02: So no, definitely a small business.
• 48:10
  SPEAKER_04: Well, we but we're a franchise too, because we always have to talk about the Jens place.
• 48:13
  SPEAKER_04: And it is important to have that local ownership, local feel because you oh, they're a franchise.
• 48:17
  SPEAKER_04: I'm not going to support them.
• 48:18
  SPEAKER_04: No, no, locally owned with the flair of you guys being it there every day, which is really good.
• 48:24
  SPEAKER_04: Um I I'm impressed.
• 48:25
  SPEAKER_03: I mean, I know what would be nice is when you do the official grand opening, maybe having a big spread of all the time.
• 48:31
  SPEAKER_02: Yeah, that's a great idea.
• 48:33
  SPEAKER_04: We'll have to add it to the Wrights Barbecue and Flyaway Brew.
• 48:36
  SPEAKER_02: Yes, you that discount.
• 48:38
  SPEAKER_02: Oh, yeah.
• 48:43
  SPEAKER_02: Yeah, 1%.
• 48:44
  SPEAKER_02: That's a really good idea.
• 48:45
  SPEAKER_03: I just double the couple.
• 48:48
  SPEAKER_03: It's 20% over anyone on the street.
• 48:50
  SPEAKER_03: Friends and family.
• 48:53
  SPEAKER_03: Well, guys, best of luck to you.
• 48:55
  SPEAKER_04: Yes.
• 48:55
  SPEAKER_04: Food's fantastic.
• 48:56
  SPEAKER_04: Fantastic.
• 48:56
  SPEAKER_04: It really is great.
• 48:58
  SPEAKER_04: Cheers.
• 48:58
  SPEAKER_04: Cheers.
• 48:59
  SPEAKER_04: You guys were great.
• 49:00
  SPEAKER_04: Cheers.
• 49:01
  SPEAKER_04: Matt, you were average.
• 49:01
  SPEAKER_04: You guys were great.
• 49:02
  SPEAKER_04: Well done.
• 49:03
  SPEAKER_04: Well done, brother.