Latest / Teach Me Something Hosted By DJ Prostyle & Penny Dellas / From the Bronx with Flavor: The Golden Corral Story

Transcript

From the Bronx with Flavor: The Golden Corral Story · Teach Me Something Hosted By DJ Prostyle & Penny Dellas

• 0:00
  Speaker 1: Hey, what's up.
• 0:00
  Speaker 2: This is DJ pro Style and this is Penny tell
• 0:03
  Speaker 2: Us and this is Teach Me Something.
• 0:05
  Speaker 3: Brought to you by Berkeley College.
• 0:07
  Speaker 1: Okay, ladies and gentlemen, boys and girls, welcome back to
• 0:10
  Speaker 1: teach Me Something. I am DJ pro Stout and I
• 0:12
  Speaker 1: am Penny Deellas, and the jokes already started.
• 0:14
  Speaker 4: The jokes have started.
• 0:16
  Speaker 3: This is a special episode. It is Pro's birthday. Happy birthday.
• 0:21
  Speaker 2: Bro.
• 0:24
  Speaker 3: Yes, there's so many cakes outside there are there's like
• 0:26
  Speaker 3: twenty cakes.
• 0:27
  Speaker 1: Yeah, this whole there's corn bread.
• 0:31
  Speaker 3: There's so many things because last six that's all for diets.
• 0:36
  Speaker 2: You know.
• 0:37
  Speaker 3: I went to the gym this morning. So it's good
• 0:39
  Speaker 3: you prepared for this. You're prepared for some one of
• 0:41
  Speaker 3: us has to try to do it.
• 0:42
  Speaker 1: I have drinks later. Yeah.
• 0:44
  Speaker 3: Well, but we're celebrating large, not just because it's Pro's birthday,
• 0:49
  Speaker 3: but because we have Golden Corral from the Boogie Down
• 0:53
  Speaker 3: Bronx in the studio with us six day and they
• 0:57
  Speaker 3: have come in. They've catered a lovely spread. They just
• 0:59
  Speaker 3: keeps oiling us.
• 1:01
  Speaker 1: At this point, they should just they should actually just
• 1:03
  Speaker 1: have like a room that they can sleep in the
• 1:04
  Speaker 1: air because they're they're in this building.
• 1:06
  Speaker 3: We should make a kitchen just for them in the back.
• 1:09
  Speaker 1: Talk to them.
• 1:09
  Speaker 3: Let's let's yeah, welcome to the pod.
• 1:13
  Speaker 1: How you guys doing.
• 1:14
  Speaker 4: Thanks for having us, Thanks for having us.
• 1:17
  Speaker 1: So introduce yourselves to the people at home watching.
• 1:20
  Speaker 5: I'm Narupa, I'm the general manager, and I guess Cohn
• 1:24
  Speaker 5: or we're family owned and operated, and I'm here with
• 1:29
  Speaker 5: my brother Dave.
• 1:30
  Speaker 6: I'll handle more on the back end, like operations aspect.
• 1:33
  Speaker 6: I'm the little bro, the.
• 1:34
  Speaker 1: Little bro, and you're the big sis. Yeah, okay, well
• 1:39
  Speaker 1: that's awesome.
• 1:39
  Speaker 3: I love that we're op six year older.
• 1:41
  Speaker 1: What we're all. I'm big bro. Ye. Even if I
• 1:47
  Speaker 1: was younger than you, I'd still be the big bro.
• 1:49
  Speaker 1: That's based on knowledge.
• 1:55
  Speaker 3: It's his birthday, so we're gonna let him have everything
• 1:58
  Speaker 3: he wants today, Guys, he.
• 2:00
  Speaker 1: Gets I read so many questions.
• 2:02
  Speaker 3: I have many questions. But first and foremost, y'all catered
• 2:05
  Speaker 3: the launch for season three, the Shaggy episode that was insane.
• 2:10
  Speaker 3: For those of you that haven't gone, go to our socials.
• 2:13
  Speaker 3: There's a cool little recap video there. But let's start
• 2:16
  Speaker 3: with pro pro. You got so many questions.
• 2:18
  Speaker 1: Well, first of all shout to that episode, which right
• 2:20
  Speaker 1: by this point, if you guys haven't seen the clips
• 2:22
  Speaker 1: from that episode, it's gone like super viral.
• 2:23
  Speaker 3: It's viral.
• 2:24
  Speaker 1: It's like people arguing in the comments origins. You know,
• 2:28
  Speaker 1: you know, I've seen every major they get artists for
• 2:31
  Speaker 1: producers in the comments. Is crazy, So shout to everybody.
• 2:35
  Speaker 1: Just go check out like she said, so listen. Golden
• 2:37
  Speaker 1: Corral obviously, Golden kra is a brand, a nationwide brand,
• 2:41
  Speaker 1: which I was happy to see because I lived in
• 2:43
  Speaker 1: Florida for years and so down in the South, Golden
• 2:45
  Speaker 1: Corral was like it's always been there, Like it's always
• 2:47
  Speaker 1: a thing. I remember when I when I came back
• 2:49
  Speaker 1: as an adult in New York, I never saw any
• 2:51
  Speaker 1: Golden Corrals anywhere. So then when I started popping they
• 2:53
  Speaker 1: started popping up and I started hearing about Golden Corral.
• 2:55
  Speaker 1: I was like, oh, this is giving me like flashbacks.
• 2:58
  Speaker 1: What made you guys go with the with Golden Corral
• 3:01
  Speaker 1: as a franchise that you wanted to run with.
• 3:03
  Speaker 5: So we grew up in the restaurant industry. Our dad
• 3:05
  Speaker 5: is with Sizzler for over fifty years. He started off
• 3:08
  Speaker 5: as a bus boy when he first came to this
• 3:10
  Speaker 5: country from Guyana and he worked his way up to
• 3:13
  Speaker 5: assistant manager and then manager and then his franchiseee his
• 3:17
  Speaker 5: is the owner of that restaurant was supposed to bring
• 3:18
  Speaker 5: him in as a partner and he didn't do it.
• 3:21
  Speaker 5: So Dad was saving up his money and he pulled
• 3:25
  Speaker 5: enough money to go and open up his first restaurant,
• 3:27
  Speaker 5: which is the Bronx location that we now have, his
• 3:29
  Speaker 5: Golden Corral, and he opened up seven more so he
• 3:31
  Speaker 5: was the largest franchisee in the Northeast, so one of
• 3:33
  Speaker 5: the only franchises of color at that time.
• 3:36
  Speaker 1: That's awesome.
• 3:37
  Speaker 4: So why Golden Corral?
• 3:38
  Speaker 5: Though, Our dad got sick when I first got out
• 3:44
  Speaker 5: of college, so he would see the Golden Coral commercials
• 3:47
  Speaker 5: on TV nationwide right nationwide advertising. And the buffet concept
• 3:52
  Speaker 5: was something that we really understood as a sissler. If
• 3:55
  Speaker 5: you're familiar with the concept, they had a buffet an entrees,
• 3:59
  Speaker 5: so we would best salad bar in the country as
• 4:01
  Speaker 5: a sizzler. The closest one to us is Upstate, about
• 4:04
  Speaker 5: two hours away in Colony. We put him in the car,
• 4:08
  Speaker 5: we drove upstate and he loved the concept. But then
• 4:11
  Speaker 5: our focus was to take care of dad. Yeah, so
• 4:14
  Speaker 5: after he passed away, we were able to go and
• 4:17
  Speaker 5: just apply and go through the process.
• 4:18
  Speaker 4: Because it is a.
• 4:19
  Speaker 5: Brand that's more familiar with the South, it took a
• 4:22
  Speaker 5: while to get them to approve us. You know, when
• 4:24
  Speaker 5: they're looking at New York City, it's not the same
• 4:26
  Speaker 5: as down south.
• 4:27
  Speaker 2: Yeah.
• 4:27
  Speaker 5: Yeah, of course they're looking at car counts. Most people
• 4:29
  Speaker 5: in the Bronx don't have cars. They don't understand public transportation,
• 4:32
  Speaker 5: so it took a while to go and get them
• 4:34
  Speaker 5: acclimated to New York City life. But once they understood it,
• 4:38
  Speaker 5: then when.
• 4:40
  Speaker 1: And who doesn't like a buffet right exactly? Yeah, it
• 4:45
  Speaker 1: literally I remember the first time I went to a
• 4:47
  Speaker 1: Golden Corral young and you're just like, so I could
• 4:50
  Speaker 1: deceit anything I want, like as much as it as
• 4:53
  Speaker 1: I want, and I could go from here to there
• 4:54
  Speaker 1: and there to hear it. That's awesome.
• 4:56
  Speaker 3: Yeah. Touring every time we went south was always Golden Coral.
• 5:00
  Speaker 1: I already knew it was bag and then when I
• 5:02
  Speaker 1: started seeing them out here, I was like, oh wow.
• 5:04
  Speaker 5: That's New York City's best value in my opinion, Like
• 5:07
  Speaker 5: for thirteen ninety nine, for breakfast, lunch, it's all you
• 5:09
  Speaker 5: can eat for adults. We have discounted pricing for children,
• 5:12
  Speaker 5: for seniors. For dinner, it's twenty dollars and ninety nine cents.
• 5:14
  Speaker 5: And you get like that spread that you saw outside
• 5:17
  Speaker 5: is just like a fraction of our offerings.
• 5:19
  Speaker 1: Yeah. No, you guys have everything. You guys literally have everything.
• 5:22
  Speaker 6: Everything from steak, shrimmed ribs, freshly made rolls every day,
• 5:27
  Speaker 6: homemade cakes. Everything is made in house, believe it or not.
• 5:29
  Speaker 1: And do you know how important that is for families
• 5:31
  Speaker 1: Like I could speak for my family, like our kids
• 5:33
  Speaker 1: never will agree on anything, right, So it's do you
• 5:36
  Speaker 1: guys want to do Italian today? Or do you want
• 5:38
  Speaker 1: to do Americanized food? Or do you want to do Chinese?
• 5:42
  Speaker 1: Or do you want to I mean, you guys have
• 5:44
  Speaker 1: a little bit of everything. You could go get pizza,
• 5:46
  Speaker 1: or you could get meatload for you can go getros
• 5:48
  Speaker 1: which is you know? So I love it.
• 5:53
  Speaker 3: Let's get into it. Get into it because I know
• 5:57
  Speaker 3: what it's like working with a sibling, and sometimes it's great,
• 6:01
  Speaker 3: sometimes it's not so. But let's really talk about that.
• 6:05
  Speaker 3: How has the journey been working together? That's a familial unit.
• 6:10
  Speaker 5: We grew up in the industry, so like not getting
• 6:13
  Speaker 5: along wasn't an option.
• 6:16
  Speaker 6: I mean we still fight like normal, Yeah.
• 6:19
  Speaker 5: But we also know business has to go on, so
• 6:23
  Speaker 5: and all of us have very different personalities. Dave is
• 6:26
  Speaker 5: very good with numbers, and that's why he's very good
• 6:28
  Speaker 5: with inventory and back the house stuff.
• 6:30
  Speaker 4: Naught. He as the people person.
• 6:31
  Speaker 5: I'm not sure why she's not in here, but she's
• 6:33
  Speaker 5: She's the one who could like sell anything to anyone.
• 6:37
  Speaker 5: And me, I'm good with like the books and organizing
• 6:40
  Speaker 5: things and marketing stuff.
• 6:41
  Speaker 6: We I mean, we each have different.
• 6:44
  Speaker 4: Skill sets, personalities.
• 6:45
  Speaker 6: And different departments. So it's like a busy day. I
• 6:48
  Speaker 6: won't even see her the whole day. That's how busy
• 6:50
  Speaker 6: you can get at the restaurant. So, yes, we do fight,
• 6:53
  Speaker 6: and people ask us that all the time. But like
• 6:55
  Speaker 6: she said, we do have the same end.
• 6:56
  Speaker 3: Goal, right.
• 6:58
  Speaker 1: That's awesome. And to go back to your original story,
• 7:01
  Speaker 1: I mean, I think it's it's a beautiful thing that
• 7:03
  Speaker 1: you guys continue to went out and finished the job
• 7:06
  Speaker 1: or something your father wanted to do. So I think
• 7:08
  Speaker 1: that's amazing.
• 7:09
  Speaker 3: First of all, Yeah, that's beautiful. I'm sure that he's
• 7:12
  Speaker 3: in the kitchen or in the front.
• 7:14
  Speaker 5: You know, we get a lot of people coming I
• 7:16
  Speaker 5: want to say a lot, like maybe once a week
• 7:18
  Speaker 5: on average that come in that new dad and they
• 7:21
  Speaker 5: would either ask for him or remember the place as
• 7:24
  Speaker 5: the old Sissler and they would come and ask for
• 7:26
  Speaker 5: like you know, do you guys know Ronnie or do
• 7:29
  Speaker 5: you remember the guy who used to own the place.
• 7:31
  Speaker 4: And then we would get so many.
• 7:32
  Speaker 5: Stories that way, So it's very therapeutic for us through
• 7:37
  Speaker 5: the memory.
• 7:37
  Speaker 3: Yeah, you had that constant reminder. That's really cool.
• 7:40
  Speaker 4: Yeah.
• 7:41
  Speaker 1: Well, first of all, I could say so for for
• 7:44
  Speaker 1: anybody out there looking to get into a Golden Crawl
• 7:47
  Speaker 1: or any type of establishment, even myself. I mean we've
• 7:50
  Speaker 1: looked at me and my wife have talked about trying
• 7:52
  Speaker 1: to open up different establishments, like can you walk people
• 7:55
  Speaker 1: through that process and how it is of like where
• 7:58
  Speaker 1: do you begin? I know there's a lot of people.
• 8:00
  Speaker 1: Well yeah, I mean for anybody who wants to open
• 8:03
  Speaker 1: up an establishment, and some people just think it's impossible.
• 8:06
  Speaker 5: You know, if I were to go and open up
• 8:08
  Speaker 5: in like a different concept, the first thing I would
• 8:10
  Speaker 5: do is visit as many as I can speak with
• 8:12
  Speaker 5: the owners, speak with the operators, get to know the
• 8:14
  Speaker 5: people there, speak with the staff, dishwashers, anyone you could
• 8:17
  Speaker 5: talk to, find out what the cultures like within that franchise,
• 8:21
  Speaker 5: find out what their hardships are, because every franchise has
• 8:25
  Speaker 5: their hardships, right, And I would think about the longevity
• 8:30
  Speaker 5: of the brand, like Golden Corals been here since the fifties,
• 8:34
  Speaker 5: you know, And again, everyone loves a buffet. They're constantly evolving,
• 8:38
  Speaker 5: They're always adding to the menu even there. When we
• 8:43
  Speaker 5: came on board, we are probably one of the younger
• 8:46
  Speaker 5: sets of franchises. They have given us so many. They've
• 8:50
  Speaker 5: given us a lot of leeway with in terms of marketing,
• 8:52
  Speaker 5: with social and doing outside of the box things that
• 8:58
  Speaker 5: would apply to New York City but wouldn't really work
• 9:00
  Speaker 5: down South.
• 9:01
  Speaker 1: Yeah.
• 9:02
  Speaker 5: They've also allowed us to sell alcohol. We're one of
• 9:04
  Speaker 5: the first Goals and Carls in the country.
• 9:06
  Speaker 1: You guys have alcohol, alcohol.
• 9:08
  Speaker 5: Our frozen drinks, our peanut Clauda is now part of
• 9:11
  Speaker 5: their recipes nationwide.
• 9:13
  Speaker 3: Sorry, guys, I wanted to go get food.
• 9:15
  Speaker 1: I know, I swear I wasn't gonna.
• 9:17
  Speaker 3: To sneak out and go get some corn bread.
• 9:19
  Speaker 1: On the cards in the house and made you like
• 9:21
  Speaker 1: have to eat. This is the first time Pennies eating
• 9:22
  Speaker 1: during our live podcast. Everybody, go ahead and enjoy it.
• 9:25
  Speaker 1: Just let's know when you're ready. Penny.
• 9:27
  Speaker 3: We talk about food all the time. I'm gonna buy.
• 9:30
  Speaker 5: We've come up with new recipes for the system. Our
• 9:32
  Speaker 5: Carneta recipe is now being copied throughout the country.
• 9:35
  Speaker 1: Wow.
• 9:36
  Speaker 4: So Peanu Clauda, yep.
• 9:40
  Speaker 5: So back to the original question, what would you do
• 9:42
  Speaker 5: to go ahead and start with a new franchise?
• 9:45
  Speaker 1: I think you nailed it in the beginning though. I
• 9:46
  Speaker 1: mean I think obviously a lot of the online stuff
• 9:48
  Speaker 1: you could figure out, like you know, filing paperwork and
• 9:50
  Speaker 1: blah blah blah. But one thing I haven't heard is
• 9:53
  Speaker 1: what you said because a lot of people just try
• 9:54
  Speaker 1: to see, I wonder how much money I can make?
• 9:56
  Speaker 1: So that's what they know.
• 9:56
  Speaker 4: The culture so much?
• 9:58
  Speaker 1: How much does owning this make you a year? Because
• 10:00
  Speaker 1: I know friends who always talking about, yeah, google that
• 10:03
  Speaker 1: I opened the Starbucks. I'm gonna make one hundred and fifty.
• 10:07
  Speaker 4: With Golden Crow. Was the people.
• 10:08
  Speaker 5: So the senior leadership, they have very low changeover the
• 10:11
  Speaker 5: people who've been there have been there for years, right,
• 10:15
  Speaker 5: And when I look for a brand, that's what I
• 10:17
  Speaker 5: look for because I really want that sense of family.
• 10:21
  Speaker 5: I don't do well in a corporate structure, I know myself.
• 10:24
  Speaker 5: So if there was a hierarchy and there were rules
• 10:27
  Speaker 5: and everything was strictly followed, I wouldn't I wouldn't thrive there.
• 10:31
  Speaker 5: But because they let me think outside of the box
• 10:33
  Speaker 5: and they listened to the like the creativity and all
• 10:36
  Speaker 5: the ideas, that's what made that.
• 10:39
  Speaker 4: That's what told me.
• 10:41
  Speaker 3: So there is flexibility, yes, owning a franchise.
• 10:44
  Speaker 1: Yes, So you guys are basically like, listen, I know
• 10:47
  Speaker 1: you guys. I know this is how Tallahassee is. But
• 10:49
  Speaker 1: we're in New York, man, We're gonna need some Peni
• 10:51
  Speaker 1: collatas over here exactly.
• 10:53
  Speaker 3: Yeah, it is your wan An award. That's awesome for
• 10:55
  Speaker 3: your phenomenal social media presence. Yes, yeah, so are there
• 11:01
  Speaker 3: here comes my corporate hat on. But are their brand
• 11:04
  Speaker 3: guidelines regulations that you have to abide by by using
• 11:08
  Speaker 3: the brand Golden Corral or is there flexibility.
• 11:10
  Speaker 5: On how you can So it's funny that you mentioned
• 11:13
  Speaker 5: that because before us, no, after us. Yes, So they've
• 11:17
  Speaker 5: created their social media guidelines because we have pushed the boundaries,
• 11:21
  Speaker 5: sometimes in a good way, sometimes in a not.
• 11:23
  Speaker 4: So good way.
• 11:24
  Speaker 5: But they allow us to push the boundaries, and that's
• 11:26
  Speaker 5: the part that really matters to me. We first went
• 11:30
  Speaker 5: viral in December twenty twenty four. The first viral video
• 11:35
  Speaker 5: went over ten million views. We saw that. We saw
• 11:38
  Speaker 5: that impact immediately. Dining Room's full social media went up
• 11:42
  Speaker 5: twenty thousand followers. We're at eighty six thousand followers. Eighty
• 11:46
  Speaker 5: six yeah, at eighty six thousand followers. Now what was
• 11:50
  Speaker 5: the content?
• 11:51
  Speaker 4: It was just the girls dancing.
• 11:53
  Speaker 5: We used to just we like to record content that's
• 11:55
  Speaker 5: like they're either dance videos or music videos. And if
• 11:59
  Speaker 5: you take a look our page.
• 12:01
  Speaker 6: Like trending, like things that you'll see on social media
• 12:04
  Speaker 6: on tech talk or Instagram, but we try to like
• 12:06
  Speaker 6: relate it to like food. So yeah, like a modern
• 12:09
  Speaker 6: trend basically and delated. So we need to.
• 12:11
  Speaker 3: Dance more for the pod.
• 12:12
  Speaker 1: You need to dance more. You're the dancer. I'll be
• 12:17
  Speaker 1: the big bro in the background and.
• 12:18
  Speaker 3: Play the music.
• 12:19
  Speaker 1: Yeah, yeah, that's awesome. And you guys obviously get it right,
• 12:24
  Speaker 1: like pushing the boundaries. I mean, you guys have become
• 12:28
  Speaker 1: the official, unofficial right like catering service in the building
• 12:32
  Speaker 1: for iHeart. I mean, you guys are everywhere, not only
• 12:34
  Speaker 1: you hear you're with the Breakfast Club, like twice a week, Angelie.
• 12:39
  Speaker 1: You know you're doing Elvis Duran, You're doing everybody shows here,
• 12:42
  Speaker 1: which is amazing. How did that come together?
• 12:45
  Speaker 5: We started with DJ self show and from there we
• 12:49
  Speaker 5: did that twice and then he loved their setup and
• 12:52
  Speaker 5: he he introduced us to the Breakfast Club and from there,
• 12:56
  Speaker 5: I guess our work really spoke for itself. The setup
• 12:59
  Speaker 5: gets better and better every time we do it. It's
• 13:01
  Speaker 5: a learning process for us. We try to improve it
• 13:04
  Speaker 5: for every time that we come, try to bring something different,
• 13:07
  Speaker 5: and this is how we test our skill set. Social
• 13:10
  Speaker 5: media plays a big part in it because we do
• 13:11
  Speaker 5: record these post it and we get bookings based off
• 13:14
  Speaker 5: of this.
• 13:16
  Speaker 1: So do you guys do outside of like bigger events,
• 13:21
  Speaker 1: right Like obviously you're catering for these kind of big things.
• 13:23
  Speaker 1: If somebody was doing a birthday party and wanted you
• 13:25
  Speaker 1: guys to cater it, do you guys do stuff like that?
• 13:26
  Speaker 1: For sure?
• 13:27
  Speaker 3: Aside from Cardi B's baby shower, regular.
• 13:32
  Speaker 5: People, we do we actually did kids stay here at iHeart.
• 13:36
  Speaker 5: We brought a cotton candy machine, we brought a frozen
• 13:39
  Speaker 5: drink machine, hot dog roller, what else? Did we have
• 13:42
  Speaker 5: a pizza oven? So the programs birthday party, Well, Dave
• 13:48
  Speaker 5: has been here. Dave has four children, I have two nieces,
• 13:55
  Speaker 5: two nephews, and we're always doing birthday parties. So like
• 13:59
  Speaker 5: there's practice on that too.
• 14:00
  Speaker 6: Yeah, but in regards to cater and we can handle
• 14:02
  Speaker 6: any kind of events. You just towed at us and
• 14:04
  Speaker 6: we'll figure it out and we'll get it done.
• 14:06
  Speaker 4: Yeah.
• 14:07
  Speaker 1: Yeah, I'm definitely calling.
• 14:10
  Speaker 3: I'm still thinking about the corn bread.
• 14:12
  Speaker 1: Think about the corn bread that you have finished eating
• 14:14
  Speaker 1: right now.
• 14:14
  Speaker 3: Yes, I know we talk a lot about food on
• 14:17
  Speaker 3: this podcast, a lot about snacks. The audience is always
• 14:19
  Speaker 3: curious as to what we're eating. Pro has an entire
• 14:21
  Speaker 3: birthday cake and ten cakes outside.
• 14:23
  Speaker 1: I have a slice of corn bread, and I have
• 14:25
  Speaker 1: a whole birthday dinner. La Pops.
• 14:27
  Speaker 5: They just keep bringing you stuff. Wait, today's your actual birthday? Yeah,
• 14:31
  Speaker 5: So my little sister Pria is not here right now.
• 14:34
  Speaker 5: She's a mental health therapist and she right now is
• 14:36
  Speaker 5: spending one month in Bali.
• 14:39
  Speaker 4: And today's her birthday.
• 14:40
  Speaker 1: Well, she's in Bali. I'm working, but that's awesome. Oh yeah,
• 14:51
  Speaker 1: she's a trust family, best people in the world. Mhm.
• 14:58
  Speaker 1: You concur with that, right, don't you. I know.
• 15:01
  Speaker 3: Let's yep, it's birthday. It's everything. Okay, you get everything today.
• 15:06
  Speaker 3: It's your birthday.
• 15:07
  Speaker 1: It's the most important day of the year other than
• 15:08
  Speaker 1: the day off. You get everything. Put the day off.
• 15:12
  Speaker 3: You chose to be here, pro I'm just saying, so,
• 15:15
  Speaker 3: what is next for the Bronx Golden Crawl?
• 15:18
  Speaker 1: What us next?
• 15:19
  Speaker 5: So we do own the rights to four more territories
• 15:21
  Speaker 5: in New York City. We have Brooklyn, Queen's, Yonkers, and
• 15:26
  Speaker 5: Long Island, And whenever we're ready, whenever we feel that
• 15:31
  Speaker 5: we're ready to take that next step, there will be
• 15:34
  Speaker 5: more locations.
• 15:35
  Speaker 1: Are you thinking Queen's first?
• 15:37
  Speaker 4: I think it's gonna be Brooklyn, Brooklyn. I think it's
• 15:39
  Speaker 4: gonna be Brooklyn.
• 15:41
  Speaker 5: The hardest challenge is finding the real estate that fits
• 15:43
  Speaker 5: the brand, because you know, Golden Crawl is a budget concept, right,
• 15:46
  Speaker 5: so it has to be a big space but not
• 15:50
  Speaker 5: too expensive, which is hard to find in New York
• 15:52
  Speaker 5: City parking.
• 15:54
  Speaker 4: But you know, where are you gonna find exactly. So
• 15:57
  Speaker 4: it's like you're.
• 15:58
  Speaker 5: Gonna find that diamond property, yeah, and it's going to
• 16:00
  Speaker 5: take the time to find it.
• 16:01
  Speaker 4: But once you find it, as.
• 16:03
  Speaker 1: Long as you're near some sort of transport.
• 16:06
  Speaker 4: Transportation right.
• 16:09
  Speaker 5: Right, like the Bronx property, we have thirty parking spots
• 16:12
  Speaker 5: and there's a bus stop that stops right in front
• 16:14
  Speaker 5: of the restaurant. That's one of the major bus lines
• 16:17
  Speaker 5: in the Bronx. So that helps us, yeah, big time.
• 16:21
  Speaker 1: How about Jersey?
• 16:23
  Speaker 4: You know, if I had to.
• 16:27
  Speaker 1: I would be in there.
• 16:28
  Speaker 4: There are no locations in Jersey right now.
• 16:30
  Speaker 1: Because it's always space right, parking and all that.
• 16:33
  Speaker 5: Right, Yeah, but you know, in the right time, we're
• 16:38
  Speaker 5: going to get there. There's other things that we're focusing
• 16:41
  Speaker 5: on right now while we find that property, which is catering,
• 16:44
  Speaker 5: and we're working on some government bids and hopefully that
• 16:47
  Speaker 5: works out.
• 16:48
  Speaker 6: And you know, also with like the increase in like
• 16:52
  Speaker 6: the social media exposure, it opened up different avenues for us,
• 16:55
  Speaker 6: like the iHeart Catering 'red vendors, so we have a
• 16:58
  Speaker 6: lot of school contracts that we do as well.
• 17:00
  Speaker 5: Where you've been recently booked for school fares where they
• 17:02
  Speaker 5: want us to go and bring in bouncy houses, DJs,
• 17:05
  Speaker 5: bring in food and plan the entire event, which I love.
• 17:08
  Speaker 4: It's like planning a kid's birthday party.
• 17:10
  Speaker 1: Because you guys offer such a variety of food too.
• 17:12
  Speaker 1: I think that's such a big plus.
• 17:14
  Speaker 6: I mean, I think it's the variety plus the affordability.
• 17:16
  Speaker 1: Right. Oh yeah, you put those together, it's a home run.
• 17:19
  Speaker 3: No, that's an amazing expansion plan on services as well
• 17:23
  Speaker 3: as your projections looking forward. So it sounds like you
• 17:27
  Speaker 3: have your five year plan set. So we're excited to
• 17:30
  Speaker 3: see what comes about, especially with contract bidding and all
• 17:33
  Speaker 3: that what launched the inquisitiveness to expand on that. It's
• 17:42
  Speaker 3: about track bidding and expanding your services that way.
• 17:47
  Speaker 5: I'm always looking for ways to maximize the restaurant. We
• 17:51
  Speaker 5: own the property and so like you have a building
• 17:54
  Speaker 5: that's there twenty four hours, right, there's no restrictions on it.
• 17:57
  Speaker 5: What can I do off hours to go and maximize
• 17:59
  Speaker 5: them for this property? A government bid where we could
• 18:04
  Speaker 5: do overnight prep and overnight work would just work in
• 18:07
  Speaker 5: And there's so many people looking for jobs now, just
• 18:12
  Speaker 5: I have the resources, why not make use of it?
• 18:14
  Speaker 1: Yeah?
• 18:15
  Speaker 4: Right, and then we're not scared of work.
• 18:17
  Speaker 1: That's not that's not.
• 18:19
  Speaker 3: Yeah, So where can people find you? If they have
• 18:23
  Speaker 3: their it's commencement season, if they have their graduation coming,
• 18:26
  Speaker 3: their birthday bom mitzvah, whatever the case may be. How
• 18:28
  Speaker 3: can they find you?
• 18:30
  Speaker 5: Instagram at bron Schold and Coral. That's the best way
• 18:34
  Speaker 5: to find us. And we answer our dms directly, So
• 18:38
  Speaker 5: any questions that you have, just send us a DM.
• 18:40
  Speaker 5: Any catering requests, send us a DM.
• 18:43
  Speaker 3: I love it. And in true podcast fashion, we always
• 18:48
  Speaker 3: ask our guests if you could describe what you would
• 18:53
  Speaker 3: want your legacy to be in one word? What word
• 18:57
  Speaker 3: would that be? Today, We're going to cheat and each
• 18:59
  Speaker 3: of you get a.
• 18:59
  Speaker 1: Word unless you guys agree that the word.
• 19:07
  Speaker 3: It's a good question, no pressure, you know.
• 19:11
  Speaker 5: I often think about this question, like what's the point
• 19:14
  Speaker 5: of working so hard? Like what and with Dad passing
• 19:17
  Speaker 5: and all of that, Like what does true legacy mean?
• 19:22
  Speaker 4: In one word? I would think that.
• 19:29
  Speaker 5: Humanity, like your impact on others and what that really
• 19:32
  Speaker 5: means because the money you can't take with you can't
• 19:34
  Speaker 5: take the business with you.
• 19:36
  Speaker 6: I was just gonna say that, I was gonna say impact.
• 19:39
  Speaker 4: Yeah, humanity, impact, on humanity.
• 19:42
  Speaker 6: At the end of the day, Like yeah, like you
• 19:49
  Speaker 6: work hard and like money, but money is like the end.
• 19:52
  Speaker 6: It will du all right, you're not taking that with
• 19:54
  Speaker 6: you when you leave, and.
• 19:56
  Speaker 4: Then how much is enough? Right?
• 19:57
  Speaker 5: We want to open up these five stores, but I
• 20:00
  Speaker 5: also want to enjoy my nieces and nephews, you know,
• 20:03
  Speaker 5: I want to enjoy my mother, my siblings. So I
• 20:07
  Speaker 5: always have that in my mind, like is it really
• 20:09
  Speaker 5: worth it? And am I really understanding humanity by making
• 20:13
  Speaker 5: this next decision? It really translates to how we treat
• 20:16
  Speaker 5: our staff, our customers, every really every part of our life.
• 20:20
  Speaker 6: In community as well, we do a lot to give
• 20:21
  Speaker 6: back as well. So being being in a position to
• 20:24
  Speaker 6: be able to give back and haven't impacted it is
• 20:27
  Speaker 6: meaningful for us.
• 20:28
  Speaker 1: Yeah, that's awesome. I would even say generational for you
• 20:32
  Speaker 1: guys would be a good word. Being that it's like
• 20:35
  Speaker 1: your father pass it down to you guys, and you know,
• 20:38
  Speaker 1: God willing you guys would be passing these locations, like
• 20:41
  Speaker 1: what you guys are doing will open the doors and
• 20:43
  Speaker 1: who knows where your your children would take it and
• 20:45
  Speaker 1: stuff like that, so that living legacy.
• 20:49
  Speaker 3: It's beautiful. Thank you, so.
• 20:50
  Speaker 1: Much for having us.
• 20:51
  Speaker 4: Thank you for having us.
• 20:53
  Speaker 3: We're so grateful for you guys. Definitely, we love this partnership.
• 20:57
  Speaker 1: I just cannot wait to get to this corn you know.
• 21:00
  Speaker 3: Yes, Okay, listen, I'm.
• 21:03
  Speaker 1: Just saying, and I think you've answered this question already,
• 21:05
  Speaker 1: but you said you gave your social media right.
• 21:07
  Speaker 5: Yeah, we're looking at twenty three seventy five East Tremont.
• 21:12
  Speaker 5: The BX forty forty two bus stops directly in front
• 21:15
  Speaker 5: of the restaurant.
• 21:16
  Speaker 1: And they have another location midtown on fifty fifth right
• 21:18
  Speaker 1: here in the iHeart loog Wednesdays Fridays.
• 21:23
  Speaker 4: Here, get me a security past.
• 21:27
  Speaker 1: That's awesome. Well, thank you guys so much for stopping
• 21:29
  Speaker 1: through to Teach Me Something Podcast.
• 21:31
  Speaker 4: Thank you for having us.
• 21:32
  Speaker 3: Yes, there are times of charm. We'll see you again.
• 21:34
  Speaker 1: That's right.
• 21:35
  Speaker 3: I am DJ pro Style, I am Penny Dellas.
• 21:37
  Speaker 1: And we will see you guys on the next episode.
• 21:39
  Speaker 3: Yes, follow us up pod Teach Jimmy What podcast. Follow
• 21:46
  Speaker 3: us at pod dot Teach Me Something and this has
• 21:48
  Speaker 3: been presented by Berkeley College. See you, bye, hey, thanks
• 21:53
  Speaker 3: for listening.
• 21:53
  Speaker 2: Tune in next week for all new episode of Teach
• 21:56
  Speaker 2: Me Something brought to you by Berkeley College.