Latest / Corpus Christi Originals Podcast / #36 | The Most Comida [Rick Santana]

Transcript

#36 | The Most Comida [Rick Santana] · Corpus Christi Originals Podcast

0:00
SPEAKER_02: What's going on, y'all?
0:00
SPEAKER_02: This is episode 36 of the Corpus Christi Originals podcast.
0:03
SPEAKER_02: It features Rick Santana of the Most Comida.
0:07
SPEAKER_02: You've probably seen him around town.
0:08
SPEAKER_02: Awesome food.
0:09
SPEAKER_02: He talks about uh he talks a little bit of advice, uh, his personal experience in owning a food truck and things of that nature.
0:16
SPEAKER_02: If you're interested in the podcast, stay tuned.
0:19
SPEAKER_01: There you are, man.
0:20
SPEAKER_02: Appreciate you.
0:20
SPEAKER_01: Hey, appreciate it.
0:21
SPEAKER_01: We're we're uh grateful for every opportunity to come promote uh our brand and and uh how we're trying to build our our make the most out of every opportunity to come out and talk to uh new new people.
0:33
SPEAKER_02: That's cool, man.
0:34
SPEAKER_02: So so yeah, that uh you and in that all in that interview you kept on saying that just make the most out of whatever we got, make the most out of this.
0:42
SPEAKER_02: Is that part of like your your marketing thing for your yeah?
0:45
SPEAKER_01: Well, kind of like that's kind of what what we started with with like advice from my grandmothers as a kid, you know what I mean?
0:53
SPEAKER_01: Like it wasn't always about having like the best version of like steak and wagyu and everything like that.
1:01
SPEAKER_01: My grandma didn't have that, she had like ground beef, you know.
1:04
SPEAKER_01: So it was always like make the most out of whatever you have, yeah, add extra potatoes to stretch the flavor, add extra this to stretch the flavor, and so uh I kind of took that mindset into building this uh uh into uh the most comida, yeah.
1:23
SPEAKER_01: Dude, that's that's awesome.
1:25
SPEAKER_01: Started off with with just you know selling apartments, selling, selling tacos out of the apartment, and starting off as the most tacos, and you know what I mean, and slowly building into what is now a kitchen and a food truck, and uh, you know, with more possibilities out there.
1:42
SPEAKER_01: So, yeah, we're just grateful for every opportunity and and grateful to make the most out of every opportunity.
1:50
SPEAKER_02: Yeah, yeah, that's awesome.
1:51
SPEAKER_02: Yeah, I found that interesting that you were selling tacos out of your apartment and you y'all had to shut it down because people were honking at two, three o'clock in the morning.
2:00
SPEAKER_01: Yeah, my wife wasn't a fan of that, so we had to we had to start, and neither were the neighbors, you know.
2:06
SPEAKER_01: You you can only keep them happy with so many free burgers after a while.
2:10
SPEAKER_01: They don't care, they want to sleep.
2:12
SPEAKER_01: You know what I mean?
2:13
SPEAKER_01: And I don't blame them.
2:14
SPEAKER_01: Yeah, I wanted to sleep too, but we had to make it, we had to make it so that just uh yeah, that was part of the story.
2:21
SPEAKER_01: Just just uh when we first started, it was Thursdays.
2:25
SPEAKER_01: It was people coming by the apartment Thursdays pick up pork tacos, and from there, uh Thursday, Friday, Thursday, Friday, Saturday.
2:35
SPEAKER_01: And like I said, like you said, you know, people calling and calling, texting, blowing their horn in the middle of the night.
2:41
SPEAKER_01: And yeah, yeah, it gets old quick.
2:44
SPEAKER_02: Right on, right on.
2:45
SPEAKER_02: Yeah, and so that so you started doing that uh when you had gotten laid off from the bay yard during COVID.
2:53
SPEAKER_00: Yes, sir.
2:54
SPEAKER_02: Wow, wow, okay.
2:56
SPEAKER_02: So you started during COVID, and then once everything opened back up, you just decided to stick with the Moscomida?
3:05
SPEAKER_01: So uh they had offered us to come back to work, but they weren't offering us full pay, you know what I mean?
3:12
SPEAKER_01: And it's like, okay, why why why am I gonna go back to Less Pay?
3:18
SPEAKER_01: You know what I mean?
3:19
SPEAKER_01: When I'm making a little bit more money doing this here now, and uh about like three, four months into selling from the house, my business partner, his dad, was one of my customers.
3:33
SPEAKER_01: Uh I grew up with my business partner Adam, uh, his dad, family friends.
3:39
SPEAKER_01: His dad and my dad actually cooked together uh in the church that we went to.
3:45
SPEAKER_01: They cooked under the church, they sold breakfast in the morning, they sold breakfast tacos.
3:49
SPEAKER_01: Yeah, fundraising for us to go do like different trips and stuff, different things that we got to do.
3:54
SPEAKER_01: Uh so like there's more to the us just like coming together during the pandemic.
4:00
SPEAKER_04: Right.
4:01
SPEAKER_01: Uh there is this weird history of us just keep coming back to each other as us being friends the whole time, but oh us always our our paths always crossing and like linking up just at the right time to like make things happen.
4:16
SPEAKER_01: And so yeah, like magically, uh his dad came by, was eating with us regularly.
4:22
SPEAKER_01: He was like, Hey, if you want seed money, let me know if you uh you want to start a food truck.
4:27
SPEAKER_01: Yeah, and um he's like, put together a business plan.
4:31
SPEAKER_01: I did not know what any of those words meant.
4:34
SPEAKER_01: I went and Google what a business plan was.
4:36
SPEAKER_01: Like, I you know what I mean.
4:37
SPEAKER_01: I didn't know any of it.
4:38
SPEAKER_01: I was like, Hey, somebody somebody believes in me though, you know what I mean?
4:42
SPEAKER_01: Yeah, and so from there, uh his son, my my my partner Adam reached out to me and was like, Hey, you want to try something?
4:51
SPEAKER_01: And I'm like, you know what?
4:53
SPEAKER_01: Let's maybe.
4:55
SPEAKER_01: I had an issue at the time with my phone, uh all my contacts had merged, and so I had like three different atoms, and I didn't know which atom it was that was reaching out.
5:09
SPEAKER_01: So I'm like, depending on which atom this is, I either really want to do this or I really don't want to do this.
5:15
SPEAKER_04: That's funny, bro.
5:17
SPEAKER_01: And uh, so when I saw him pull up to the apartment and it was the right atom, I was like immediately my answer was yes.
5:24
SPEAKER_01: You know what I mean?
5:26
SPEAKER_01: And so he comes in, we we start cooking down some ground beef in the apartment, we we make a couple of tacos, and he's like, you know what, let's put together a business plan.
5:35
SPEAKER_01: And uh fortunately, he's smart, and so he went to business school, he did all that stuff, he knows how to do that stuff.
5:43
SPEAKER_01: He got laid off, I got laid off.
5:47
SPEAKER_01: We pulled our retirements and just put it all into this boutra, and um, it was like the dumbest thing we've ever done.
5:56
SPEAKER_01: I don't recommend doing it, yeah.
5:58
SPEAKER_01: But if you're gonna do it and you're crazy, reach out, I'll help you out.
6:03
SPEAKER_01: I'll I'll give you any tips, advice I can.
6:06
SPEAKER_01: But uh don't do it unless you're nuts, is is my advice to people because we get people all the time reaching out asking, hey, what what's my first steps to do it?
6:15
SPEAKER_01: And I'm like, Don't don't do it, unless you're a crazy person, don't do it.
6:19
SPEAKER_01: Crazy, because yeah, you just have to be like obsessed with what you're doing.
6:24
SPEAKER_01: So want to want a food to get into the food service and to to uh to get into the industry and to to make a a footprint, you know.
6:35
SPEAKER_02: Yeah, for sure, man.
6:37
SPEAKER_02: I and it seems like you definitely gotta like what you do too, which I can tell that you guys, I mean you love it.
6:43
SPEAKER_01: It seems like it yeah, you know, we're having a blast back here.
6:46
SPEAKER_02: Yeah, that's awesome, man.
6:47
SPEAKER_02: And it's cool that you want to help other food trucks out or people that want to get started, yeah.
6:52
SPEAKER_02: Give them advice and stuff.
6:53
SPEAKER_02: Yeah, that's awesome.
6:55
SPEAKER_02: Yeah, so um, so you had a business plan, so you needed the business plan to get the truck to get started.
7:02
SPEAKER_02: So y'all got a truck from some guy from uh the was it Sanchez trailers, uh-huh.
7:06
SPEAKER_01: Yeah, we went down to Sanchez and they built it for us.
7:09
SPEAKER_01: Uh, we we gave them the specs we wanted, and uh it was it was expensive.
7:15
SPEAKER_01: Wow, crazy, and it took us like our first year, year and a half to pay it all off.
7:20
SPEAKER_01: But uh, we were able to, and we're able to just keep growing by promoting everything we do.
7:28
SPEAKER_01: Uh every like don't don't waste anything.
7:33
SPEAKER_01: Yeah um anytime we we we didn't sell food, there's times people don't come out, sometimes it's raining, it's times it's ugly.
7:42
SPEAKER_01: Right, donate that tray of rice, donate you know, stuff that's gonna throw away.
7:48
SPEAKER_01: Don't feed it somebody because they're gonna remember it, they're gonna come back to you.
7:52
SPEAKER_01: If it's good, they're really gonna come back to you.
7:55
SPEAKER_02: Nice, yeah.
7:56
SPEAKER_02: I I was yeah, I was hearing you talk about that, like and you all you kept on mentioning, like, I gotta make sure my my people are taken care of.
8:03
SPEAKER_00: For sure.
8:04
SPEAKER_02: It seems like that's uh it seems like it's in your heart for one to do, and the other thing is to do it for for arch, obviously, from a marketing standpoint, would you say?
8:14
SPEAKER_01: Yeah, I mean, it looks good to do good, but uh it feels good to do good, and that's what's more important.
8:22
SPEAKER_01: Nice, you know, uh to make sure that you have uh the the right energy, you know what I mean?
8:28
SPEAKER_01: Like to me, it comes down to putting good energy out there for good energy to come back to you.
8:35
SPEAKER_01: It's not gonna come back to you unless you're helping others and and and really establishing a community of of like-minded uh food individuals that just want all of us to thrive.
8:50
SPEAKER_01: Yeah, and uh I'm I'm really blessed that that uh this community is is really giving and wants to look out for each other.
9:00
SPEAKER_01: I mean, I talk about all the time the people that want to come eat the most are the same people that are stuck cooking the you know what I mean the most.
9:10
SPEAKER_01: And uh other other restaurants and other food trucks are stuck working the same time as we are.
9:17
SPEAKER_01: But we're always trying to like send a plate, whatever.
9:21
SPEAKER_01: We're working an event together, we make sure do a plate swap and promote.
9:25
SPEAKER_01: Right if I get a night off, I'm going over there and I'm taking pictures.
9:28
SPEAKER_01: I'm not going to Wada, I'm not going to McI'm not going to Wendy.
9:34
SPEAKER_01: I'm not, you know what I mean?
9:35
SPEAKER_01: Yeah.
9:36
SPEAKER_01: I'm going to I'm going to the homie and I'm making sure that there's a tip for them because it's gonna cost the same and the quality is gonna be three times as better.
9:46
SPEAKER_01: You know what I mean?
9:47
SPEAKER_02: Yeah, for sure, man.
9:48
SPEAKER_02: So that's cool that you're helping you're helping other people out, and it's almost and you mentioned it because I keep on bringing up the Right and High podcast because I want to obviously give them a shout.
9:58
SPEAKER_00: So do the homies, yeah, for sure.
10:00
SPEAKER_02: Yeah, if you haven't watched the the episode with uh Rick from the Moscow Media, go check it out.
10:05
SPEAKER_02: But you uh you kept on yeah, no problem.
10:08
SPEAKER_02: Uh uh what was I saying?
10:10
SPEAKER_02: Um, anyways, so that that's cool, man.
10:13
SPEAKER_02: So you got a business plan, you got your trailer going.
10:15
SPEAKER_02: You're right now in the Rileys pub, yes, sir, yes, sir.
10:18
SPEAKER_01: So uh we're in the trailer for uh two and a half years.
10:23
SPEAKER_01: Uh we've been running it consistently, like every week, hitting anywhere between four to 12 gigs a week, you know what I mean?
10:33
SPEAKER_01: Between lunch and dinner time service.
10:35
SPEAKER_01: And it's been me and my partner.
10:37
SPEAKER_01: Uh sometimes we bring his dad on with us, and he comes, he's our third guy taking orders, hitting the hitting the fryer.
10:45
SPEAKER_01: He he's our fry guy, you know what I mean?
10:47
SPEAKER_03: Yeah.
10:48
SPEAKER_01: Uh it's a team, it's a team effort, and it's between the the three of us, we get a lot done.
10:55
SPEAKER_01: Yeah, we're able to to compete at big uh uh big festivals and and to keep up and keep the line moving.
11:02
SPEAKER_01: Yeah, we that's one thing I I pride ourselves on is to have in a fast service time to where the same amount of time other people are taking to put out one order, I want to put out four or five.
11:15
SPEAKER_02: Nice.
11:16
SPEAKER_01: So in order to do that, it's all comes down to preparation, right?
11:20
SPEAKER_01: Um, that's part of that business plan that my partner was able to put together for me.
11:26
SPEAKER_02: Nice.
11:26
SPEAKER_01: I was never able to do any of that.
11:28
SPEAKER_01: Like I said, I'm I'm good at marketing, I'm good at cooking, I'm solid at cooking.
11:34
SPEAKER_01: Uh, I mean, we do okay.
11:36
SPEAKER_01: There's plenty of people that come and eat a burger.
11:38
SPEAKER_01: I'll tell you that much.
11:39
SPEAKER_01: You know, we make plenty of tacos, plenty of burgers, uh, plenty of Rick rolls.
11:43
SPEAKER_01: That's gonna be yeah, yeah.
11:46
SPEAKER_01: So uh we're always uh blessed with a lot of our friends that come through from some of the other work sites, from some of the other different things that we were able to do throughout uh our careers, you know.
11:59
SPEAKER_02: Nice.
12:00
SPEAKER_01: My partner was able to come from a background of uh he was a photographer at one point, at another point, he was working for Enterprise, that's where he retired with them, selling fleet.
12:14
SPEAKER_01: Oh, I was a welder, I was uh I was uh a paralegal, I was a prison guard, you know what I mean?
12:21
SPEAKER_01: I've done a little bit of everything, yeah.
12:23
SPEAKER_01: And so uh at all these jobs that we thought we failed out of, really all we were doing is building more and more friends and more and more customers in the long run that come and eat with us.
12:36
SPEAKER_01: And so being able to pull the truck out to bars, uh events, festivals, we're able to catch up with people that we haven't seen in 10, 20, 15 years.
12:46
SPEAKER_03: Yeah.
12:46
SPEAKER_01: And people from high school, people from middle school all come up and hug you and talk to you, and it's just like you know, another blessing that we never knew we we wanted, you know.
12:58
SPEAKER_01: Uh yeah, but man, like I said, we're I'm just I'm fortunate to be able to work with one of my best friends since I was a child uh to work with his dad, who I grew up with, and uh to put out some some solid food, you know.
13:15
SPEAKER_02: That's awesome.
13:16
SPEAKER_02: Yeah, uh so man, I I got my cousin watching, he said he knew you at the bay yard.
13:20
SPEAKER_01: Yeah, yeah, yeah.
13:23
SPEAKER_02: Nice.
13:24
SPEAKER_01: Yeah, but like I said, there's lots of uh lots through all different stages of our life, we've been able to uh meet different friends that have all been able to come back and eat with us and work with us.
13:36
SPEAKER_01: And yeah, I we've actually been able to do some work with Bay and and stuff, which is kind of cool, and to work with uh the Barry family.
13:43
SPEAKER_01: With uh, you know, for her to have hired me as a welder and for uh Mrs.
13:48
SPEAKER_01: Barry to hire us for uh a catering for one of their big functions.
13:52
SPEAKER_01: Wow, this is uh you know, a dream come true, kind of, you know.
13:55
SPEAKER_02: Dude, that's awesome.
13:57
SPEAKER_02: It it shows you how important uh relationships are.
14:00
SPEAKER_02: Yeah, especially when you first meet a person, like you just you want to be respectful and nice to them because like you never know if in the future you're gonna, you know, see them again or whatever.
14:11
SPEAKER_01: I always tell people in this town uh there's one bridge as one causeway, they're building another bridge.
14:18
SPEAKER_01: That's three bridges.
14:20
SPEAKER_01: Uh, there's not enough bridges to be burning in Corpus.
14:23
SPEAKER_02: Oh, crazy.
14:24
SPEAKER_01: Don't burn the bridges.
14:25
SPEAKER_01: If things don't work out between you and somebody else, that's fine and move on.
14:31
SPEAKER_01: Yeah, do not burn any bridges, do not burn.
14:34
SPEAKER_01: Always work with people, always be ready to collaborate.
14:37
SPEAKER_01: Just because it didn't work out now doesn't mean it's not gonna work out later.
14:40
SPEAKER_01: Keep all your doors open because everybody knows everybody here, and it's really easy to get blackballed or to get put into a tight spot because of you know, a difference of opinion or something that should be relatively minor.
14:56
SPEAKER_02: Yeah, yeah, definitely.
14:58
SPEAKER_01: You were saying some of the advice we give here is like just you know, take care of your people, make sure uh your not just your customers, but your your your peers.
15:09
SPEAKER_01: Uh, you you make sure that you refer them other gigs that you refer, like, hey, I'm booked up on the 24th.
15:15
SPEAKER_01: Try this truck, try Lowies, try Mario Pies, try you know what I mean?
15:20
SPEAKER_01: Yeah, you give out your friends info and you make sure they are taken care of, and they're gonna make sure you're taken care of.
15:26
SPEAKER_02: Dude, that's awesome, man.
15:28
SPEAKER_02: So is it it?
15:29
SPEAKER_02: So is it I guess um, so there is like uh beef between other trucks or whatever?
15:35
SPEAKER_02: You could say, yeah, yeah.
15:37
SPEAKER_02: There can be.
15:38
SPEAKER_02: So you how how how do you find yourself like uh avoiding that?
15:44
SPEAKER_01: Well, uh, if I spent all my time with beef, I wouldn't have time to make chicken and pork.
15:48
SPEAKER_01: And I make a chicken and pork.
15:51
SPEAKER_01: Yeah, I don't got time for beef.
15:52
SPEAKER_01: I got time.
15:54
SPEAKER_01: I got I got three hours a week for beef, and that's cooking into my oven.
15:58
SPEAKER_01: Other than that, I don't have time for any other beef.
16:00
SPEAKER_01: Yeah, and I and that's how I I tell everybody else if you got time to be beefing with somebody online, you don't got time to be selling food.
16:07
SPEAKER_01: You don't got to be you don't got time to be improving recipes, to improve your marketing.
16:11
SPEAKER_02: You gotta do prep, you gotta take time to prep, you gotta do all this stuff.
16:14
SPEAKER_01: Exactly, exactly.
16:15
SPEAKER_01: I mean, I could prep a week in advance, I could prep two weeks in advance and freeze stuff and and uh prep three days in advance and put stuff in you know, little zipper bags and have everything locked up, or I could show up today and an hour before Pixie Lantro instead of dicing it up.
16:35
SPEAKER_01: Right, I can cut my limes two hours before so it's fresh and not brown.
16:40
SPEAKER_01: I can make sure my onions are chopped 30 minutes before, not four days before.
16:46
SPEAKER_01: Things like that make a difference.
16:48
SPEAKER_01: Things like that.
16:49
SPEAKER_01: When you see pictures of my food, it pops because it's all fresh, because I take the time to do that because I'm obsessed with that.
16:57
SPEAKER_01: Nice because not everybody else is, and that's what makes us the most.
17:03
SPEAKER_02: It's awesome, man.
17:04
SPEAKER_02: Yeah, I appreciate it.
17:06
SPEAKER_02: Yeah, dude, that is that is that's awesome.
17:08
SPEAKER_02: I really like your your your look outlook on it on your business and just how you see things.
17:14
SPEAKER_02: It's not uh it's not selfish, you know what I mean.
17:17
SPEAKER_02: You're you're thinking about others, you're thinking about yourself, of course.
17:20
SPEAKER_02: You know what I mean?
17:20
SPEAKER_02: You you gotta make money for your family, and what you know that's still in your mind, but at the same time, you do you you find a way to incorporate your humility with that to where you you making money isn't a selfish thing.
17:36
SPEAKER_01: There's a lot of people in corpus Christi to feed.
17:39
SPEAKER_01: There's a lot of people in corpus Christianity feeding.
17:41
SPEAKER_01: A lot of people are tired of eating at the same three spots.
17:43
SPEAKER_01: Yeah, yeah.
17:44
SPEAKER_01: You know what I mean?
17:45
SPEAKER_01: So my job is to highlight these other spots that a lot of people don't know about.
17:50
SPEAKER_01: Say, hey, you you I caught your attention.
17:52
SPEAKER_01: You come eat with me.
17:54
SPEAKER_01: You trust me enough to come spend your money with me.
17:57
SPEAKER_03: Right.
17:57
SPEAKER_01: I'm gonna guide you to some other good spots that are are my friends.
18:01
SPEAKER_01: Some of them are people I've never met before, some people that I'm meeting the first time.
18:06
SPEAKER_01: I'm popping in and trying.
18:07
SPEAKER_01: And uh, I mean, like tonight I went and I had dinner at Odie's with my wife and and uh our niece and our babies.
18:15
SPEAKER_01: And Odys are our friends, you know what I mean?
18:18
SPEAKER_01: Uh they've been around as a truck, and now they're in their brick and mortar, and they're I mean, it's a struggle for everyone, and they're killing it out there.
18:27
SPEAKER_01: Well, if you haven't had a chance, go get some Odie's pizza.
18:30
SPEAKER_01: Uh meatballs, phenomenal meatballs and spaghetti.
18:34
SPEAKER_01: My wife just had work, some of the best in town.
18:37
SPEAKER_01: Nice, you know.
18:38
SPEAKER_01: Uh little spots like that that you don't know are there inside the back of a bar, Black Monk Tavern.
18:44
SPEAKER_01: There's places all over this city that aren't featured mainstream because they're not like pretty and sexy and right up in the front.
18:54
SPEAKER_01: Yeah, but they're putting out some of the best dishes in town, they really are.
18:58
SPEAKER_02: Dope.
18:59
SPEAKER_02: Wow, that's awesome.
19:00
SPEAKER_02: Yeah, so uh Amanda says uh the Rick rolls of fire.
19:03
SPEAKER_02: Everybody's talking about the Rick Rolls, man.
19:05
SPEAKER_02: Everybody's talking about the Rick Rolls.
19:07
SPEAKER_00: I gotta try them.
19:07
SPEAKER_00: Yeah, no, I'm trying to lose my Rick rolls, so come by them so I don't gotta eat them.
19:13
SPEAKER_00: Come on.
19:14
SPEAKER_02: Nice man.
19:15
SPEAKER_02: Uh well, you know, you mentioned something you see.
19:18
SPEAKER_02: You mentioned that uh a lot a lot of food trucks are struggling.
19:21
SPEAKER_02: What do you what do you mean by that?
19:23
SPEAKER_01: So it gets cold, man.
19:24
SPEAKER_01: The weather gets cold, and people don't want to stand outside when it's cold and when it's rainy.
19:28
SPEAKER_01: I mean, all this week it's been raining.
19:30
SPEAKER_01: Nobody wants to stand in a puddle for food, and I get that, you know what I mean?
19:34
SPEAKER_01: So we put our phone numbers out there, we put our schedules out there in advance, so you know, hey, order in advance, put in an order, come pick up.
19:42
SPEAKER_01: Uh some of us offer delivery, some of us offer curbside, stuff like that.
19:48
SPEAKER_01: We want to do whatever we can to get you in on these like ugly, rainy weather days.
19:55
SPEAKER_01: Yeah, same thing when it's too hot.
19:56
SPEAKER_01: It was too hot.
19:57
SPEAKER_01: People don't want to stand outside when it's too hot.
19:59
SPEAKER_01: Yeah, I get it.
20:00
SPEAKER_01: I I don't want to.
20:02
SPEAKER_01: Right.
20:02
SPEAKER_01: So I make sure I do it for other trucks to make sure people come do it to my truck when it's my turn.
20:09
SPEAKER_02: Gotcha.
20:10
SPEAKER_01: At the same time, uh it's cold, man.
20:14
SPEAKER_01: During the holidays, family gets together.
20:17
SPEAKER_01: They want to they're not going out to eat, they're having a family get together, you're having a Christmas party, you're having uh a Thanksgiving party, you're having a New Year's party, uh Super Bowl party, you know what I mean?
20:31
SPEAKER_01: You're having family get togethers where you're doing barbecues, where you're doing all this, and people aren't going out to eat your your uh they're going fast food, they're going convenience, but they're not going to craft places, they're not going to food trucks that are out of the way.
20:47
SPEAKER_01: If you live in an apartment and there's a food truck at home, cool, that's cool.
20:51
SPEAKER_01: If there is, there's not always sometimes there is, sometimes there isn't.
20:56
SPEAKER_01: You know what I mean?
20:57
SPEAKER_01: There's all kinds of hit or miss that goes along with it.
21:00
SPEAKER_02: Right.
21:00
SPEAKER_01: So you gotta it's hard for it's hard for a food truck during this time of year.
21:04
SPEAKER_01: There's sweet spots where you're ready to work and you're ready to kill it every day, and then there's dead zones, and you just gotta be ready for both of them.
21:12
SPEAKER_02: Oh man, so what do you do?
21:14
SPEAKER_02: I mean, so during the dead zones, I guess well, you got a a kitchen, but for most food trucks, I mean they what do you find apartments, you find different places to post up at?
21:24
SPEAKER_02: I mean, what's the challenge?
21:26
SPEAKER_01: Whatever you can, yeah.
21:27
SPEAKER_01: Uh, so apartments will always reach out to you to go post up at their spots, and uh frankly, they're hit or miss, you know.
21:35
SPEAKER_01: Uh some apartments we do great at, and we keep going back to those the same apartments.
21:40
SPEAKER_01: Yeah, other apartments they don't promote it, they don't tell the residents you're just there, they don't even know you're there until they hear your loud generator.
21:48
SPEAKER_02: Wow, crazy.
21:49
SPEAKER_01: And so, like now you're annoying them because you're running your loud generator.
21:53
SPEAKER_01: You know what I mean?
21:53
SPEAKER_01: So that's what it's it's you get everything from that to man, I'm so grateful that y'all.
22:00
SPEAKER_01: Are here.
22:00
SPEAKER_01: Thank you guys.
22:01
SPEAKER_01: And or can he turn that off?
22:03
SPEAKER_01: Can you turn it to a quieter setting?
22:05
SPEAKER_01: Because we're trying to, you know what I mean?
22:07
SPEAKER_01: You get everything in between.
22:08
SPEAKER_02: Wow, crazy.
22:09
SPEAKER_01: And it's just like, no, this is what we're we're trying to like hustle off some food for you guys.
22:14
SPEAKER_01: Like, what do you need?
22:15
SPEAKER_01: You it just like I said, it's hit or miss.
22:18
SPEAKER_01: And so uh some places will try to charge you to park and uh other places, other there's other great bars and spots downtown that are reach out to you and say, Hey, look, we want you here.
22:32
SPEAKER_01: We we want you guys to because you guys are gonna promote it as well.
22:36
SPEAKER_01: It's helping both of us by keeping customers here, and you guys are keeping custom access to customers.
22:43
SPEAKER_01: So if you can work out a partnership with a bar, if you can work out a partnership with different bars, which is what we do, yeah, to to build a crowd for these different bars and to build uh them up as food places, food truck parks, as as you know, uh establishments that are gonna keep cranking out good food.
23:06
SPEAKER_01: Right, right you gotta keep consistent and you gotta keep uh putting out not just consistency but uh the same consistency when it comes to the your quality and when it comes to your content.
23:24
SPEAKER_01: You gotta be reminding people constantly that you're open, constantly where you're at, where you're gonna be, how you're gonna be, what you're gonna have, and that you don't want to miss your you don't want to miss out.
23:38
SPEAKER_01: That's how you have to hit them every single time with every single event you do.
23:42
SPEAKER_01: Right.
23:42
SPEAKER_01: So having a food choke is you have to let them know where you're gonna be, how long you're gonna be there, what's gonna be available.
23:50
SPEAKER_01: Please come out.
23:51
SPEAKER_01: You know what I mean?
23:52
SPEAKER_01: You have to get that message out every single time.
23:55
SPEAKER_01: And I mean, it's taxing if you're not ready to do it.
24:01
SPEAKER_01: But then again, I mean, if you're not ready to do it, you're not ready for customers because customers aren't gonna come out so they know it.
24:09
SPEAKER_02: Oh, yeah, yeah.
24:10
SPEAKER_02: I can't imagine like have being like at an art walk where you where you go, or you know, all these festivals and you have uh lines of people, man.
24:17
SPEAKER_02: You that's gotta be tough, man.
24:20
SPEAKER_01: It's all preparation.
24:21
SPEAKER_01: Uh yeah, we know if we know our biggest sellers are gonna be our Rick rolls, our party of fries, our burgers, and our tacos, right?
24:28
SPEAKER_01: So I know to like quadruple up on Rick Rolls, triple up on fries, yeah, and double up on on taco meets.
24:36
SPEAKER_01: You know what I mean?
24:36
SPEAKER_01: I and so different things like that.
24:38
SPEAKER_01: We it's all in preparation on how we have everything lined up and ready to go ahead of time.
24:45
SPEAKER_01: Yeah, once it's time to actually execute, you got some good music on.
24:49
SPEAKER_01: I can I can cook for hours, man.
24:52
SPEAKER_02: Nice, nice.
24:53
SPEAKER_02: Uh Priscilla C says, Hey friends, what's up, baby?
24:58
SPEAKER_02: The most burgers is the best, dude.
25:01
SPEAKER_02: And your the your most burger, it's like it's simple but good.
25:07
SPEAKER_02: I mean, I mean like the stuff that you come up with.
25:10
SPEAKER_02: Do you plan to make it simple?
25:11
SPEAKER_02: Like cheese pickle sauce.
25:14
SPEAKER_01: That's all we put on that most burger, meat, cheese, pickle sauce.
25:17
SPEAKER_01: Yeah, and uh it really is the most, and it doesn't need anything more.
25:21
SPEAKER_02: Nice.
25:22
SPEAKER_02: Uh man, and your stuff is is uh, so you got the rick rolls, which what what comes in the rick rolls?
25:28
SPEAKER_01: So, rick rolls are gonna have different fillings.
25:30
SPEAKER_01: Uh, our most common is gonna be our OG, ground beef, black bean, corn, and cheese.
25:35
SPEAKER_01: Cook it down, stuff them into four flour tortillas, deep fry them with our creamy chipotle sauce.
25:41
SPEAKER_01: Oh, and uh yeah, our creamy chipotle sauce, mo sauce.
25:47
SPEAKER_01: Nice.
25:48
SPEAKER_01: We uh always gonna keep a bottle of that on hand because uh we we go through a lot of moe sauce, a lot of verde sauce back here.
25:56
SPEAKER_02: And you make of course you make all that yourself.
25:58
SPEAKER_01: Yeah, yeah, no, uh, my partner Adam makes our moe sauce.
26:01
SPEAKER_01: Uh I buy some of the ingredients, he buys some of the ingredients just so we can't be like people be watching your your your uh belt over at uh HEV, man.
26:12
SPEAKER_01: They'll be watching your cart, making sure, like, hey, what's all that guy got in there?
26:16
SPEAKER_01: Like the secret sauce, you know what I mean?
26:20
SPEAKER_01: So I make sure Adam orders some parts of the sauce, I order some parts of the sauce.
26:24
SPEAKER_01: We get some sauce like door dashed over.
26:26
SPEAKER_01: We want to make yeah, I know we get some favor ingredients, like we want to make sure like nobody knows exactly what's in there.
26:33
SPEAKER_01: Wow, that's like yeah, uh, it stays the most, man.
26:36
SPEAKER_01: That sauce is is is unbeatable, yeah.
26:39
SPEAKER_02: Yeah, that's awesome, man.
26:41
SPEAKER_02: Yeah, and you just want and you just want, I don't know how recent it was, but the tamala festival, yeah, yeah, yeah.
26:46
SPEAKER_02: Uh so uh yeah, he won the tamalifest for you thinking.
26:53
SPEAKER_01: Uh uh, not we're not we're not ones to like brag or nothing, but uh yeah, we did win uh creative uh tomal uh yeah, just in case.
27:02
SPEAKER_01: Yeah, yeah, yeah.
27:05
SPEAKER_01: They haven't had the festival since.
27:06
SPEAKER_01: I don't know why.
27:07
SPEAKER_01: Um, but yeah, yeah, no, for sure.
27:10
SPEAKER_01: If you guys want to try them, uh be on the lookout for our tamales.
27:14
SPEAKER_01: We do uh King Ranch chicken tamales.
27:17
SPEAKER_01: Oh man, yeah, nobody else does that.
27:20
SPEAKER_01: So I mean, literally our second time ever making tamales.
27:24
SPEAKER_01: We we won most creative tamales over at Waterbringer Field, and I mean it was it was quite an accomplishment, but at the same time, uh uh pressured, you know what I mean?
27:35
SPEAKER_01: So, like, oh, now you gotta make hits.
27:37
SPEAKER_01: Like, like you can't screw up now.
27:39
SPEAKER_01: People are paying attention, you know what I mean?
27:42
SPEAKER_01: So, yeah, we've had some screw-ups, but we just don't uh broadcast that, we just keep going, yeah.
27:49
SPEAKER_02: Yeah, for sure, man.
27:50
SPEAKER_02: Dude, that's that's pretty dope, man.
27:51
SPEAKER_02: That's really awesome.
27:52
SPEAKER_02: I'm happy for you guys.
27:54
SPEAKER_01: Yeah, I mean, we're just blessed.
27:56
SPEAKER_01: Blessed that that so many people have uh keep coming back that that they keep coming back to uh try the same things, try different things to go off menu to to let us play around and and try different wild things.
28:10
SPEAKER_01: Yeah, like when we do our conde quisada, uh we turn it into like poutine.
28:14
SPEAKER_02: Yeah, I want to try that.
28:16
SPEAKER_01: So we do like our conde quisada fries, but with uh a garlic cheese curd, and uh we drizzle it with uh a white kessel and uh a verde sauce from uh our friend Jalapenez.
28:29
SPEAKER_01: Uh right, shout out to Jalapenez, another Opus Christi original, Alyssa, love you, babe.
28:35
SPEAKER_01: Yeah, yeah.
28:38
SPEAKER_01: Yeah, no, uh there's so many different good spots around town.
28:42
SPEAKER_01: There's so many creatives here in town that I'm so like fortunate to be friends with.
28:48
SPEAKER_01: Yeah, and like people that I looked up to and that was excited to meet and stuff that wow, they're like really down to earth and like cool to like oh, like excited to meet me, like for some reason.
28:59
SPEAKER_01: Wow, it's goofy, you know what I mean?
29:01
SPEAKER_01: Yeah, it's it's wild.
29:03
SPEAKER_01: Yeah, yeah.
29:04
SPEAKER_02: I the the other I think the only other food truck I had was uh sushetia.
29:09
SPEAKER_01: Um Derek Derek's the man, man.
29:11
SPEAKER_01: I love Derek.
29:12
SPEAKER_02: Derek is the man, bro.
29:14
SPEAKER_02: Yeah, for sure.
29:14
SPEAKER_02: Shout out Derek and Susheria.
29:16
SPEAKER_02: Shout out Derek, hell yeah.
29:17
SPEAKER_02: Yeah, uh, but yeah, he's D Rock, man.
29:20
SPEAKER_02: He's always been pretty cool, man.
29:22
SPEAKER_01: For sure, for sure, man.
29:23
SPEAKER_01: And he, I mean, he promotes just as hard as everybody else.
29:26
SPEAKER_01: He's out there hustling.
29:27
SPEAKER_01: Yeah, that's good.
29:28
SPEAKER_01: He's had to deal with some of the hardships that other food trucks have had to deal with, like permits and stuff.
29:36
SPEAKER_01: Going out to to Portland.
29:38
SPEAKER_01: Uh, you know, just because you're certified with the city of Portland or or with San Pat doesn't mean you're certified with the city.
29:44
SPEAKER_01: Just because so there's always different issues like that that we run into.
29:48
SPEAKER_01: Can we get hit up to go hit up?
29:50
SPEAKER_01: Uh, hey, go come uh serve out here in Clayburgh.
29:52
SPEAKER_01: Okay, well, yeah, now you gotta deal with Clayburgh and the city of Kingsville.
29:57
SPEAKER_01: You know what I mean?
29:57
SPEAKER_01: It's different jurisdictions have different rules, and it certainly seems like some of these smaller towns have more micromanaged to where you have to check off this box with the with the uh fire marshal and check off this box with the uh a food handler and check off with this, and and so it ends up before you know it, it costs you more money than it you're making for an event.
30:23
SPEAKER_01: Then it's like, why do you want to travel when yeah, you got a kitchen on wheels, but it's gonna cost you twice as much, and you're gonna do twice as much work to make the same amount, you know what I mean?
30:36
SPEAKER_02: Yeah, I got you.
30:37
SPEAKER_01: Those are all different, those are all different things that Derek's had to you know deal with in the last couple of weeks, too.
30:42
SPEAKER_01: And it's just like it's heartbreaking seeing your buddies go through it.
30:46
SPEAKER_01: Oh man, all you can do is just reach out, tell them, hey bud, what else what can we help you with?
30:51
SPEAKER_01: What what what other gigs do you have coming up?
30:53
SPEAKER_01: Let's promote it, let's get ready for the next one.
30:55
SPEAKER_01: You know what I mean?
30:56
SPEAKER_01: That's all you can do is line up for the next one.
30:58
SPEAKER_02: Wow, man.
30:59
SPEAKER_02: God, you guys are you guys are definitely definitely.
31:02
SPEAKER_01: Yeah, no, and then and then you get out to an event and your your generator doesn't work, or your your fridge went out, or uh you ran out of propane, or uh you don't know how to turn on your stove and you're you're gonna explode.
31:16
SPEAKER_01: These are all things that have happened to the most comedian.
31:18
SPEAKER_01: Like wow, we never did any of this beforehand.
31:23
SPEAKER_01: So coming into this, we're rookies, we don't know how to like harshly turn on our flames.
31:29
SPEAKER_01: We don't know how to do any of this stuff.
31:31
SPEAKER_03: Yeah.
31:32
SPEAKER_02: We just figured it out as we were going, and and uh so you so you find yourself you find yourself uh asking around, hey, how you do this or how you do that?
31:41
SPEAKER_02: Like, how do you do at first?
31:42
SPEAKER_01: Um you you're you're embarrassed too, so you're just googling everything, YouTubing everything you can, you know what I mean.
31:49
SPEAKER_01: Uh and then as you go on, you find like one or two trucks that have been around for a while a minute and start asking them, how do you doing this?
31:57
SPEAKER_01: How are you doing that?
31:58
SPEAKER_01: Uh how do I do this?
32:00
SPEAKER_01: Who do you use for that?
32:01
SPEAKER_01: How how do I get my vents cleaned?
32:03
SPEAKER_01: How do I get my different things like that?
32:06
SPEAKER_01: You never like think to ask, you never think like oh yeah, you think all you need to get registered, oh, you need to get licensed, all you need to get attacked, and then you're set.
32:18
SPEAKER_01: No, you know what I mean?
32:20
SPEAKER_01: That's that's the bare minimum to not even get started, you know what I mean?
32:25
SPEAKER_01: Like that's those are those are building blocks to get started, but not even the bare minimum they get started, and it's just things like that you never think of that I never thought of, you know.
32:36
SPEAKER_02: Right.
32:37
SPEAKER_02: So have you like so is it's like going into a Riley's pub?
32:42
SPEAKER_02: Is that like uh I guess was that an excuse for y'all to get your your trailer like fixed up?
32:48
SPEAKER_01: It was an excuse to park the trailer for a little bit and that kind of have a little home base to operate out of.
32:54
SPEAKER_02: Nice.
32:55
SPEAKER_01: We were we were presented with an opportunity that we just could not pass up to come back here and to uh really grow our brand and to have a second location.
33:06
SPEAKER_01: Uh we did park the truck in uh November uh just to get it up and running.
33:14
SPEAKER_01: And uh now that we have it now in early January getting uh this weekend actually, we're pulling it out again.
33:23
SPEAKER_01: Nice be running some more events in the truck and back here at the same time.
33:27
SPEAKER_01: So we're starting to staff up and and do all that kind of stuff.
33:32
SPEAKER_02: That's cool, man.
33:33
SPEAKER_02: So so is it is it like a is it like a given to think that food trucks want to have their stationary, their uh flagship store, like you say?
33:43
SPEAKER_01: So most people do, I guess, but when you're first starting, you're just kinda hey, um me personally, I'm not selling for my apartment anymore.
33:55
SPEAKER_01: Like, you know what I mean?
33:56
SPEAKER_01: Like just selling out of a food truck was the dream, you know what I mean?
34:01
SPEAKER_01: Like, and to have another dream of like having a little flagship store storefront inside of Riley's, like I couldn't ask for anything more to be able to run two locations, like it's nerve-wracking, it's challenging, but uh it's rewarding at the same time, you know, to be able to serve more people and to be able to be in two locations at once and to like really put out our food, it's it's wild, you know what I mean?
34:31
SPEAKER_02: Yeah, man.
34:32
SPEAKER_02: So it's almost like your the goal, the goalpost changes, has changed for you every time.
34:37
SPEAKER_01: Yeah, and and now now that we have uh you know one location, uh a truck that's starting to move around again, we're we're looking to see what other options there are to have a third truck, you know.
34:49
SPEAKER_01: We're ready to keep moving.
34:51
SPEAKER_02: Yeah, and I I like how you mentioned that uh that your truck is a billboard.
34:57
SPEAKER_02: Like you you might think you're yeah, you might think you're just sitting there, you know, you're not making any money.
35:03
SPEAKER_02: You're like, dude, just park your truck where everybody can see it.
35:07
SPEAKER_01: Anytime you have that truck out and about, as long as you have it clean and you're smelling good and you're doing everything you're supposed to be doing, people are gonna notice and people are gonna drive by and see, hey, that's a billboard.
35:20
SPEAKER_01: Hey, look, that's a logo.
35:21
SPEAKER_01: That what is that logo?
35:23
SPEAKER_01: What is what is that?
35:24
SPEAKER_01: Yeah, hey, well, that's a taco.
35:25
SPEAKER_01: Why is that taco glowing?
35:27
SPEAKER_01: I didn't even find out why that's a glowing taco.
35:29
SPEAKER_01: Yeah, as long as you have your billboard out there, think about how much it costs to rent a billboard, yeah.
35:36
SPEAKER_01: On any street up there, and to keep it up there for months and years at a time, or or or just to have it any like for a one-time, you pay 85 bucks for a one-time message on a billboard.
35:47
SPEAKER_01: You know what I mean?
35:49
SPEAKER_01: It adds up for a one time, and and and so that's one time that's gonna pop up on a screen.
35:55
SPEAKER_01: Happy birthday, mom.
35:56
SPEAKER_01: You know what I mean?
35:57
SPEAKER_01: You pay 85 bucks for that, but that's roughly I've I've asked around that it costs a lot more than that to have like a monthly, a weekly, uh uh uh to have one of those digital spots that pop up.
36:09
SPEAKER_01: Yeah, costs a lot of money.
36:12
SPEAKER_01: Or you invest it into your truck, you put your logo on there nice and clean and as professional as you can, you slap it on there and you keep it clean because people drive by and see it.
36:25
SPEAKER_01: You could look at it as you're taking a loss and you're out there burning gas and nobody's buying any of your food, or you can get out there and make some content, go live, show your customers.
36:36
SPEAKER_01: Hey, look, this is how we do it, this is how it's made inside here, this is where the magic happens.
36:41
SPEAKER_01: Show them all that stuff because hey, it's interesting.
36:44
SPEAKER_01: That's the stuff I like to watch when I'm at home.
36:46
SPEAKER_01: That's when I'm scrolling through my phone.
36:48
SPEAKER_01: Like, I like seeing people's kitchen, I like seeing prep.
36:51
SPEAKER_01: I like seeing all that stuff.
36:53
SPEAKER_01: Hmm, everybody wants to see that, so put it out there.
36:56
SPEAKER_01: Yeah, you know what I mean?
36:58
SPEAKER_01: They want to see how their favorite burger is made, so put it out there.
37:01
SPEAKER_02: Nice.
37:02
SPEAKER_02: We've got a question here from uh Grace Dominguez.
37:05
SPEAKER_02: She says, uh, are health inspectors or inspections still uh stricter for food trucks than restaurants?
37:12
SPEAKER_01: No, they're stricter for restaurants.
37:15
SPEAKER_01: Uh we found that out recently.
37:18
SPEAKER_01: Uh, but uh they are just as strict for food trucks when it comes to uh like health, you know what I mean?
37:27
SPEAKER_01: When it comes to keeping it people safe, they want to make sure that your meats are all at the right temperatures, that you're not serving stuff out of day, that you're not serving stuff out of uh that it's dirty, that's improperly stored.
37:42
SPEAKER_01: Yeah, you know what I mean.
37:44
SPEAKER_01: We want to keep people safe, not just put out good food, but good food that people want to keep coming back to that that's not gonna make somebody sick, you know what I mean?
37:52
SPEAKER_04: Like, yeah, for sure.
37:54
SPEAKER_01: We take that like deathly serious.
37:56
SPEAKER_01: Wow, everything that we make here, we serve to our families, you know what I mean?
38:01
SPEAKER_01: Like my family, my kids and and my baby mom, they come by and pick up food, and my wife and my kids they come by and pick up food, and my my uh my mother-in-law comes by and picks up food, like they eat here.
38:15
SPEAKER_01: My mom orders here, like this is all food we serve our family.
38:20
SPEAKER_01: Yeah, it's not something I want anybody to get sick, let alone my family, right?
38:25
SPEAKER_01: You know what I mean?
38:26
SPEAKER_01: So we we we make sure, and and a lot of everybody that we work with, we make sure that we keep to the strictest standards to to make sure that everybody stays safe.
38:37
SPEAKER_02: Nice.
38:37
SPEAKER_01: Uh but yeah, the health apart health department, uh, they they do come board you for festivals, they come board your truck, they want to come make sure your temperatures are right, that you have logs checked in, that you have a food uh handlers, that you have food manager on board, and that you're you're you're doing right by your customers, you know, yeah, doing right by the public.
39:00
SPEAKER_02: Yeah, I guess that I mean that's a I can see how that's a good thing, especially management.
39:04
SPEAKER_02: No, for sure.
39:05
SPEAKER_02: You got a product too, you know what I mean?
39:06
SPEAKER_02: That that's your product, also.
39:08
SPEAKER_01: Yeah, yeah, no, for sure.
39:09
SPEAKER_01: But like I said, it it can get tedious having to go through seven different inspectors to be able to serve three cities, you know what I mean?
39:18
SPEAKER_01: Wow, it can't get it can get tedious to to be able to operate in Portland and Porta, Kingsville, and Corpus to have to go through five different agencies to to get permitted.
39:29
SPEAKER_01: Wow, it can get tedious, but you you gotta figure a way to work that into your price, and that's the only way you can keep doing this, you know.
39:40
SPEAKER_02: Interesting.
39:41
SPEAKER_02: Yeah, you yeah, that's that's in your desk stuff you don't think about when you don't start a for sure.
39:46
SPEAKER_01: It's yeah, definitely me that like that has no business doing any of this stuff.
39:50
SPEAKER_01: I've just been fortunate to be uh have a great team around me.
39:56
SPEAKER_01: I'm a giant child, so if it wasn't for my my wife and my my work wife Adam, like if it wasn't for the two of them, like I I'd be a big baby selling tacos from my apartment.
40:07
SPEAKER_01: You know what I mean?
40:08
SPEAKER_02: Yeah, I gotcha.
40:10
SPEAKER_02: Yeah, you learn a lot.
40:11
SPEAKER_02: I guess you learn as you go, huh?
40:13
SPEAKER_00: Yeah, for sure, for sure.
40:14
SPEAKER_02: Yeah, man.
40:15
SPEAKER_02: Um, what was I gonna I was gonna ask you something?
40:17
SPEAKER_02: Uh shoot, man.
40:18
SPEAKER_02: So, yeah, so you gotta worry about the permits, you gotta you gotta worry about uh stuff in different cities.
40:23
SPEAKER_02: Um, what was I gonna ask?
40:26
SPEAKER_02: I keep forgetting.
40:27
SPEAKER_02: I got a list here, and then you talked about so many interesting things.
40:30
SPEAKER_02: I'm like, I get I get thrown off.
40:33
SPEAKER_02: Um, yeah, so you gotta be so social, so for so that's how you market, you have a billboard.
40:40
SPEAKER_02: Social media, right?
40:41
SPEAKER_02: So so social media, how do you find yourself marketing in that aspect?
40:46
SPEAKER_01: Content every day, something every day.
40:49
SPEAKER_01: Put something out in the morning, put something on the story at lunchtime, put out a reel in the evening, every day, every day, every day.
40:58
SPEAKER_01: Whether it's just b-roll stuff of me cleaning up, like I do little footage, I go live cleaning once a week, yeah.
41:07
SPEAKER_01: Just so I can chop it up, answer questions, whatever I can do.
41:11
SPEAKER_01: Yeah, um I also go live.
41:15
SPEAKER_01: Uh I do make I make a little footage of us making the rick rolls, making the burger, start to finish doing fries.
41:22
SPEAKER_01: Uh, we have content on everything we do here because hey, you need to be able to see it, and I need to be able to talk about it.
41:30
SPEAKER_01: I need to be able to promote it.
41:31
SPEAKER_01: I need to be able to, hey, it's slow.
41:35
SPEAKER_01: I could be like out about it and be online and say, I'm slow, please.
41:40
SPEAKER_01: Or I could come on and say, Hey, it's slow.
41:43
SPEAKER_01: Watch me make this burger.
41:45
SPEAKER_01: All right, first one come, first one come get it, gets gets gets it for free.
41:49
SPEAKER_01: Come hurry up, you know what I mean?
41:50
SPEAKER_01: And all of a sudden, you gotta raise people that are interested in your product, people that want to come.
41:54
SPEAKER_01: Hey, feel like you catch their attention.
41:57
SPEAKER_01: Yeah, you you gotta you gotta stand out by doing the most, you know what I mean?
42:05
SPEAKER_01: By by showing up, by being consistent, by being on their timeline, always on their timeline, always interacting with other people's stuff, always share other people's stuff.
42:16
SPEAKER_02: Do you find one platform?
42:17
SPEAKER_02: Do you find one platform brings more customers than the other?
42:21
SPEAKER_01: Um, so we we do heavy with Facebook and with Instagram.
42:27
SPEAKER_01: Um, Instagram is definitely like a younger crowd.
42:31
SPEAKER_01: Uh more of our night scene, more of our uh college crowd, our our uh young professionals are definitely our content creators different, yeah, are definitely very heavy on Instagram, and they keep us very engaged on Instagram.
42:49
SPEAKER_01: And I mean, we're getting a lot, a lot of views with not that many followers.
42:53
SPEAKER_01: So go ahead and give us a follow on Instagram, the most comida.
42:58
SPEAKER_01: Yeah, also give us a follow on Facebook.
43:00
SPEAKER_01: We got plenty of followers, but we'd love as many as we can take.
43:03
SPEAKER_03: Nice.
43:04
SPEAKER_01: Uh on Facebook, on Instagram, we are at the most comida.
43:08
SPEAKER_01: Um, and we're always, like I said, just putting out putting our logo on everything, putting our face out there, putting more content out there.
43:18
SPEAKER_01: Adam's not as social, so he's not as out there, but he shares everything.
43:24
SPEAKER_01: He's you know what I mean?
43:25
SPEAKER_01: He shares everybody else's everything too.
43:27
SPEAKER_02: So Adam is he's your I guess your put the partner, your partner for okay.
43:31
SPEAKER_00: My business partner, yeah, Adam.
43:33
SPEAKER_02: So that's the guy that you knew from church a long time ago.
43:36
SPEAKER_02: Y'all used to be.
43:37
SPEAKER_02: Yes, sir.
43:37
SPEAKER_01: We've been in the church choir since fourth grade.
43:40
SPEAKER_01: We're in the church choir together, and all the way through seniors in high school.
43:45
SPEAKER_01: Which church is that?
43:46
SPEAKER_01: At the cathedral downtown or uptown.
43:49
SPEAKER_02: Okay, nice.
43:50
SPEAKER_02: The cathedral.
43:52
SPEAKER_01: Yeah, and so our dads actually, like I said, our dads actually sold breakfast tacos together, yeah, downstairs to fund.
44:00
SPEAKER_01: Us going to California, Florida, Houston, Dallas, New York.
44:06
SPEAKER_01: I mean, they took us everywhere.
44:08
SPEAKER_02: Wow.
44:09
SPEAKER_02: Wow.
44:10
SPEAKER_02: So like mission trips, or you mean like at that time?
44:13
SPEAKER_01: So, like, we got to uh during the summer, we'd get to go sing at different churches and stuff all over and perform.
44:19
SPEAKER_01: Like one time we got to sing at the Crystal Cathedral in in California.
44:24
SPEAKER_04: Wow.
44:25
SPEAKER_01: Oh, we got to sing at uh St.
44:27
SPEAKER_01: Patrick's Cathedral in in uh New York.
44:31
SPEAKER_01: Just different things we got to do because our dads worked every Sunday down there at six o'clock in the morning, putting on the bacon, cooking all the eggs down.
44:41
SPEAKER_01: Dude, that's so yeah.
44:43
SPEAKER_01: So his dad and my dad were cooking together, paying for us to go do this stuff, you know what I mean?
44:49
SPEAKER_01: Yeah, for us to be able to cook with his dad, like it just it comes full circle.
44:54
SPEAKER_01: It feels right, you know what I mean.
44:56
SPEAKER_02: Dude, that's awesome, man.
44:58
SPEAKER_02: And so you must have seen them hustle doing that, yeah.
45:02
SPEAKER_02: For sure.
45:03
SPEAKER_02: Yeah, and so that's how that's that's where you learned how how to also hustle doing your thing.
45:08
SPEAKER_01: Inspiring, definitely inspiring.
45:10
SPEAKER_01: Well, two hardest working men we we knew were were our dads, you know.
45:15
SPEAKER_01: His dad, his dad was an executive for Wannaburger, my dad was a cop, and so our dads worked hard, you know what I mean?
45:22
SPEAKER_01: Yeah, we came from from like regular working class people here in Corpus, you know what I mean.
45:28
SPEAKER_02: Which side of town did you grow up on?
45:30
SPEAKER_01: So we grew up on the south side of town.
45:33
SPEAKER_01: Uh, I grew up like Saratoga and Staples, right at uh across from the H E V Plus in those apartments, uh the summit.
45:40
SPEAKER_02: Okay, yeah.
45:41
SPEAKER_01: I grew up in those apartments because my dad uh worked security there.
45:45
SPEAKER_01: Oh, and that paid our rent, you know what I mean?
45:48
SPEAKER_01: My dad worked in security, so which was cool, except for whenever there was a fight at any apartment, and it wasn't just our complex, it was the complex next to it, and the complex next to that.
46:00
SPEAKER_03: Oh dang.
46:01
SPEAKER_01: And then before you know it, it was two other complexes that my dad was had the anytime there was a fight, anytime there was a break-in, anytime there was any kind of vandalism, like he got called to all that stuff.
46:14
SPEAKER_02: Wow, crazy!
46:15
SPEAKER_01: So, I mean, knowing my dad always had these extra jobs working security here, working security at the macaroni grill, yeah.
46:24
SPEAKER_01: You know, seeing that work ethic, it it really put it in me like, hey, get up, get going.
46:30
SPEAKER_01: Everybody else is still asleep.
46:32
SPEAKER_01: Now it's time to get get to work, get up, put some content out there, get up, put some, put, uh, put together some some footage that you've already filmed.
46:41
SPEAKER_01: Wow.
46:41
SPEAKER_01: Uh start scrolling.
46:42
SPEAKER_01: Listen, every time I'm scrolling on on Instagram, I'm looking for sounds, I'm looking for reels, looking for inspiration to to to remix, to to to put my spin on, uh, to to to come up with something fresh, you know what I mean?
46:57
SPEAKER_01: Yeah, and we're able to do that, to to put out new content daily, because we're always looking for more inspiration to put out there.
47:08
SPEAKER_01: So yeah, yeah.
47:09
SPEAKER_01: We're all we're looking to inspire others to do the same stuff, you know what I mean?
47:12
SPEAKER_01: We're uh we're always trying to get our friends to to to put out just as much content, to to share just as much, you know.
47:19
SPEAKER_01: Whatever they put, we we share it.
47:21
SPEAKER_01: We want to make sure our friends get the same rug we get.
47:24
SPEAKER_02: Yeah, yeah, that's awesome, man.
47:26
SPEAKER_02: Yeah, when we yeah, dude.
47:28
SPEAKER_02: I mean, uh so I was thinking about like how your dad was a cop, like, or whenever there was situations, he had to go into the situation, yeah, not run away from the sit.
47:38
SPEAKER_02: Like, so I figured like you had like whenever there's a situation, you go into it, lean into it, and solve it.
47:45
SPEAKER_02: You know what I mean?
47:46
SPEAKER_01: So that's that's a lot of what we call like try to run the truck and try to run the the the pub with now.
47:53
SPEAKER_01: We we try to make sure, hey, if something goes wrong, if there's a power outage, if there's some kind of uh storm in the in the gulf, we start planning, we start looking like hey, let's go buy off as much burgers as we can, let's go buy up as much hot dogs as we can, as much rice as we can, and be ready to serve, whether whether it's all free, whether it's whatever, just be ready to serve food.
48:23
SPEAKER_01: If everybody loses power, we have a plan to go out there and to serve food.
48:28
SPEAKER_01: Big freeze comes up.
48:30
SPEAKER_01: We're ready to go out there and set up with extra propane and extra product to go and just serve food.
48:36
SPEAKER_01: Whether it's a whether it's a loss for us or not, we're ready to do whatever it takes to make sure our people are fed.
48:42
SPEAKER_01: You know what I mean?
48:44
SPEAKER_01: And and that so we're always we we gotta plan for everything to to go into everything whenever there's whenever there's a situation that comes up that that that there's uh that requires us to pivot, we're we're ready to pivot and to to take care of whatever we have to to make sure our people are fed.
49:02
SPEAKER_01: You know, not not not everybody has money all the time.
49:07
SPEAKER_01: We don't we don't judge, we we just we make sure everybody gets fed.
49:11
SPEAKER_01: We make sure there's something on our menu at every price point for everyone, whether that's a kid's meal that I'm just gonna have to make a fat kid's meal this time because you're hungry, cool.
49:22
SPEAKER_01: We're gonna make it happen.
49:23
SPEAKER_01: You know what I mean?
49:24
SPEAKER_01: Yeah, we're gonna find something for you on our menu to get you walking away with a full belly.
49:29
SPEAKER_01: Well, that's just the way it is, you know.
49:32
SPEAKER_01: Yeah, and uh we when we've gone into this business that way, we've been fortunate that people just keep giving, people keep giving back, people keep making sure that we're taken care of so that we can take care of others.
49:46
SPEAKER_02: Yeah, definitely.
49:47
SPEAKER_02: Man, dude, that's that's so inspiring, and it's so like humbling to hear that because damn, not a lot of people are like that, dude.
49:55
SPEAKER_02: Uh you know, I'm saying it gets rough.
49:58
SPEAKER_01: I mean, you you see you see jealousy and stuff amongst other other people, and uh my advice is just to get away from that energy because all it can do is is corrupt you and make you feel that way too.
50:11
SPEAKER_02: Oh yeah, wow, man.
50:12
SPEAKER_02: Man, that's so that's so inspiring, dude.
50:15
SPEAKER_02: You're I can't wait to try your food, dude.
50:17
SPEAKER_02: Uh man, it's gonna be awesome.
50:18
SPEAKER_01: Yeah, bro.
50:20
SPEAKER_01: We we we put out we put out some good product and uh we promote a lot of other people that are doing the same thing.
50:27
SPEAKER_03: Good, you know.
50:27
SPEAKER_01: That's to me, that's the main thing is is to make sure that that everybody around you is is taken care of.
50:33
SPEAKER_01: Everybody around you is got the same opportunities that we do.
50:36
SPEAKER_01: Yeah, and and and so that's all we can do is keep making sure our friends are taken care of, you know.
50:42
SPEAKER_01: Yeah, promote your friend's brand, wear your friends' shirts, Corpus Christi Rituals.
50:47
SPEAKER_01: I need to get a hoodie, I need I need a cap.
50:49
SPEAKER_01: I need a cap soon because I mean uh that's something I started doing like lately.
50:54
SPEAKER_01: I I haven't even started promoting it yet.
50:57
SPEAKER_01: But like uh on Tuesdays, I'm rocking local t-shirts.
51:00
SPEAKER_00: Oh, nice local tea Tuesdays.
51:02
SPEAKER_01: Every Tuesday I want to do it.
51:03
SPEAKER_01: I want to get like uh hashtag going with all my friends doing the same thing, you know what I mean?
51:07
SPEAKER_01: Local tea Tuesday.
51:08
SPEAKER_01: Look out for next Tuesday.
51:10
SPEAKER_01: Let's go.
51:10
SPEAKER_01: Local tea Tuesday.
51:11
SPEAKER_01: Nice, you know what I mean?
51:12
SPEAKER_01: Get those orders in Corpus Christi Originals, get those orders in where is it right?
51:16
SPEAKER_01: Right, yeah, right there over there.
51:21
SPEAKER_01: Get that Corpus Christi Originals, get those orders in, you know what I mean?
51:25
SPEAKER_01: Yeah, we will have some most comida merch coming soon, so like get them orders in.
51:29
SPEAKER_01: We'll we'll have nice everybody's shirts to rock.
51:32
SPEAKER_01: I rock Lowly's, I rock Marty's, I rock Marty McPies, Marty Mars, uh Moon's Kitchen, uh, different bars, Riley's pub.
51:42
SPEAKER_01: I wear their shirts, you know what I mean?
51:44
SPEAKER_01: Like we we buy shirts from all of our local artists, musicians, uh paintings from our local artists.
51:52
SPEAKER_01: I I buy whatever I can.
51:53
SPEAKER_01: Myra Zamora, one of my favorite artists.
51:56
SPEAKER_01: We got a little painting of hers up in our window.
51:58
SPEAKER_01: Yeah, you know what I mean?
51:59
SPEAKER_01: Like, whatever we can buy locally, we're gonna do it.
52:02
SPEAKER_02: Right.
52:03
SPEAKER_02: So, why do you do why do you decide to why do you why do you support local?
52:07
SPEAKER_01: Because local supports me.
52:10
SPEAKER_01: You know what I mean?
52:11
SPEAKER_01: It's that simple.
52:12
SPEAKER_01: Local locals got my back, locals always have my back.
52:15
SPEAKER_01: And I mean, I'm I'm part of this community, I've always been a part of this community.
52:21
SPEAKER_01: I remember when there was no big uh festival for Dia de los Muertos.
52:27
SPEAKER_01: I remember when there was one shop downtown called El Zocalo that doesn't exist no more.
52:32
SPEAKER_01: The the homie was the first guy to have a party down there.
52:36
SPEAKER_01: It was 12 of us in his in his little shop.
52:38
SPEAKER_01: Wow, you know what I mean?
52:40
SPEAKER_01: Before K Space and all these other people got involved and turned to a big festival and big event, which we're grateful for, which we love partaking in.
52:49
SPEAKER_01: Yeah, there was there was 20 of us, you know what I mean?
52:52
SPEAKER_01: Like sitting in this guy's basement, like you know what I mean?
52:55
SPEAKER_01: Yeah, so I've been to like punk rock shows with with my friends, uh drastic actions, you know what I mean?
53:03
SPEAKER_01: Like I've been I've seen these guys since I was a little kid.
53:06
SPEAKER_01: Johnny Hotkins, I saw him when he was in a punk rock band when I was a little kid.
53:10
SPEAKER_03: Yeah, wow.
53:11
SPEAKER_01: And I looked up to him back then, you know what I mean?
53:14
SPEAKER_01: Yeah, to be a friend with him all these years later is crazy.
53:17
SPEAKER_01: Wow, hell dusty to see him as a as a DJ, to see him playing with IH5, to see you know what I mean, like these bands that way back in the day.
53:27
SPEAKER_01: I grew up listening to all these local bands, going to see Matt Hole, going to see you know, real local shows.
53:34
SPEAKER_01: Yeah, I it's always just been part of my blood.
53:37
SPEAKER_01: That's what I've always wanted.
53:38
SPEAKER_01: Like that's cool, support local wrestling, support local art, support local t-shirts, local music, local everything.
53:48
SPEAKER_01: You know, it's good stuff.
53:50
SPEAKER_01: We're pronounced some of the finest art.
53:52
SPEAKER_01: I mean, we really are.
53:54
SPEAKER_01: Look around, look at look at the murals downtown.
53:56
SPEAKER_01: People are coming in from all over the world to come paint our walls.
54:00
SPEAKER_01: That's crazy.
54:02
SPEAKER_01: Yeah, it is.
54:03
SPEAKER_01: People and you know, people want to to poop on corpus whenever they want, you know.
54:07
SPEAKER_01: Oh, corpus is ghetto, corpus is bar fights, corpus.
54:11
SPEAKER_01: It can be if that's what you want to look for, it can be right.
54:14
SPEAKER_01: Or if you want to go find the culture, go be a part of it.
54:17
SPEAKER_01: Yep, you know what I mean.
54:19
SPEAKER_01: Be a part of art walk, go be a part of the festivals that are down the farmers markets, it's every Wednesday, that's every Friday, that's every Saturday, that's every Sunday.
54:27
SPEAKER_01: There's different markets, different festivals, different in your neighborhood.
54:31
SPEAKER_01: There's something, yeah.
54:33
SPEAKER_01: Just look for it if you want.
54:34
SPEAKER_02: Yep, I'll promote it.
54:36
SPEAKER_01: Look on my page, I'll promote it for sure, man.
54:39
SPEAKER_02: And there's definitely that that group of people which I've been a part of before, where it's like ah, corpus sucks, there's nothing to do here, whatever.
54:47
SPEAKER_02: But no, there is stuff to do here, man.
54:48
SPEAKER_02: Oh, yeah.
54:49
SPEAKER_01: I got a map quest for you.
54:50
SPEAKER_01: I'll give you, I'll print you directions on how to get out of here.
54:53
SPEAKER_01: Yeah, because there's plenty of room for plenty of people that want to be here, you know what I mean?
54:57
SPEAKER_01: And there's plenty of room for people that want to make corpus better, right?
55:01
SPEAKER_01: We're tired of of the same old, same old not getting anywhere.
55:06
SPEAKER_01: No, we're we're doing it ourselves, you know what I mean.
55:09
SPEAKER_02: What do you so what do you see like the city having something for like food trucks?
55:14
SPEAKER_02: Um, I I know y'all touched on this on one of the uh Riding High podcasts with Scoob or one of them.
55:21
SPEAKER_01: Yeah, do you see anything like that in the future?
55:23
SPEAKER_01: Well, they reach out and they do different programs.
55:26
SPEAKER_01: The problem is not everything is promoted as it should be, and and uh if they promoted as heavy as we do, there'd be more awareness of some of these events.
55:38
SPEAKER_01: A lot of people didn't know that there was a mural fest, a lot of people didn't know there was a music music walk, mural walk, that there was specialty art walks.
55:47
SPEAKER_01: A lot of people didn't know that because it just wasn't promoted.
55:50
SPEAKER_01: So who's so downtown management district?
55:53
SPEAKER_01: They do a phenomenal job of promoting everything they do.
55:56
SPEAKER_01: So their events, whenever they have an event, whenever they have an art walk, or I'm 100% signed on.
56:02
SPEAKER_01: We're there, we're part of it.
56:05
SPEAKER_01: It's a different group, but we're there with whatever they got.
56:09
SPEAKER_01: City, whatever we can do, uh city parks, they they put on great events, and we do as many events as we can with them.
56:16
SPEAKER_01: Right.
56:16
SPEAKER_01: Same thing with uh uh the city, uh the mayor's big bang fireworks celebration.
56:22
SPEAKER_01: Anything we can do to be a part of those, we we we jump in and we team up with with uh whatever government organization or uh non-government organization, any non-profits that we can work with.
56:36
SPEAKER_01: Uh I mean we've worked with with uh the what is it, the junior league, we've worked with the Ronald McDonald House, we've worked with uh Sam's Club, we've worked with Children's Miracle Network.
56:51
SPEAKER_01: Just whatever we can do to to to make a little splash, we're gonna do it.
56:55
SPEAKER_02: Right.
56:56
SPEAKER_02: So when you say it's not being promoted, is is the who's not promoting, who's not promoting correctly, or what are you saying there?
57:04
SPEAKER_01: I mean, lots of times the city doesn't promote that this event's going on, that a new series is gonna happen, that a new that they do it on Saturdays, they have these new parties downtown.
57:14
SPEAKER_01: You they don't know that that they don't know that down at Water's Edge Park they have food trucks down there every Friday, Saturday, Sunday.
57:22
SPEAKER_01: Right, you know what I mean?
57:23
SPEAKER_01: It's because it's not promoted.
57:25
SPEAKER_02: So wow, but they but they allow it that so the city allows okay.
57:31
SPEAKER_01: Yeah, there's different programs, there's different uh systems where you sign up and to be a part of that to go to be a vendor for at different locations.
57:40
SPEAKER_01: Uh some people never want to move, they want to be at the beach spot all the time, they want to be at the at the north beach spot all the time, they want to be at a certain park all the time, and and and and they they make their money doing the same thing like that, and and and that's that's common too.
57:58
SPEAKER_01: But we're we're doing something a little different.
58:00
SPEAKER_01: We're we want to be more of uh of a mobile kitchen, and we want to be everywhere.
58:07
SPEAKER_01: Yeah, yeah, absolutely.
58:08
SPEAKER_01: We try to hit whatever festivals we can.
58:11
SPEAKER_01: Um, really big on St.
58:13
SPEAKER_01: Paddy's Festival.
58:15
SPEAKER_01: Uh, that's a huge one we do.
58:17
SPEAKER_01: Uh Dia de los Puertos.
58:18
SPEAKER_01: We just got approached for the wine festival, the beer festival this year.
58:22
SPEAKER_01: Cool, man.
58:23
SPEAKER_01: Um, we just signed up again with uh the homies over at So Bonita looking to do the uh local loteria again this year.
58:32
SPEAKER_02: Nice.
58:33
SPEAKER_01: Um, so I mean, whatever we can to get involved with more community involvement, we're gonna.
58:38
SPEAKER_03: Yeah.
58:39
SPEAKER_01: We've reached out and we've started setting up programs with different nonprofits.
58:43
SPEAKER_01: And and uh I mean, we're fortunate to be friends with so many uh great people that have started nonprofits, that have started different programs, that have started companies, that have started food ventures, that have started all different kinds of things.
58:58
SPEAKER_01: And with this like pool of uh community of resources, it's really hard to fail, you know what I mean.
59:08
SPEAKER_01: Wow, it's really a blessing to to have so many people on your team.
59:13
SPEAKER_02: That's awesome, man.
59:14
SPEAKER_02: There's no excuse.
59:15
SPEAKER_01: Yeah, no, no.
59:16
SPEAKER_01: I mean, I couldn't make an excuse, but I I don't have time for that.
59:19
SPEAKER_01: I got time to make food.
59:21
SPEAKER_02: That's it, man.
59:21
SPEAKER_02: Right, you know what I mean?
59:23
SPEAKER_02: All right, so you're located at Riley's Pub 6314 Yorktown Boulevard, suite 106, Corpus Christi, Texas.
59:31
SPEAKER_01: Yes, sir.
59:31
SPEAKER_01: On the corner of Yorktown and Cimarron, okay.
59:35
SPEAKER_01: We're out here, uh, same shopping center as uh Prime Steakhouse, Tuck Tuck, uh Cancun, and then there's gonna be Riley's pub right in the corner.
59:45
SPEAKER_01: Okay, okay, yeah.
59:46
SPEAKER_01: We're we're in the in the back of Riley's pub.
59:49
SPEAKER_01: Our little window is in the back here, and uh yeah, we're always promoting wherever we're gonna be with the truck.
59:56
SPEAKER_01: Uh, we're pulling the truck out this Saturday.
59:58
SPEAKER_01: We're doing a nice little meet and greet.
1:00:01
SPEAKER_01: Oh nice.
1:00:02
SPEAKER_01: Uh uh for uh precinct one constable uh uh candidate, uh Mr.
1:00:09
SPEAKER_01: Mr.
1:00:09
SPEAKER_01: Frankie Seguida.
1:00:11
SPEAKER_01: We're we're gonna be out there for that.
1:00:12
SPEAKER_01: So uh yeah, out in Cal Allen area this Saturday, three to four.
1:00:16
SPEAKER_01: Come out and see us.
1:00:18
SPEAKER_03: Yeah.
1:00:18
SPEAKER_01: Uh we'll have the truck out, we're bringing the truck out more, we're gonna have more dates with that.
1:00:23
SPEAKER_01: Also, still here at our home base every Thursday, Friday, Saturday, Sunday for now.
1:00:28
SPEAKER_01: Uh, looking to expand those hours and be out here, you know, daily.
1:00:32
SPEAKER_02: Nice.
1:00:32
SPEAKER_01: Just looking to staff up and just uh, like I said, once we get a second location running consistently, ready for that third location.
1:00:40
SPEAKER_02: Then oh, come on, man.
1:00:41
SPEAKER_02: That's awesome.
1:00:42
SPEAKER_01: You know, you can't be the most doing the least.
1:00:45
SPEAKER_02: Yeah, yeah, it's awesome, dude.
1:00:47
SPEAKER_02: Yeah, that's awesome.
1:00:48
SPEAKER_02: All right, cool, man.
1:00:49
SPEAKER_02: So we know where you're at.
1:00:50
SPEAKER_02: So how how do we find you on social media?
1:00:52
SPEAKER_01: We're at the most comida uh at Facebook.
1:00:57
SPEAKER_01: Uh the most comida spaces on Facebook.
1:01:00
SPEAKER_01: Uh, on Instagram, the handles at the most comida, no spaces.
1:01:05
SPEAKER_01: We're also on TikTok and all that.
1:01:07
SPEAKER_01: We don't do a whole lot of TikTok.
1:01:09
SPEAKER_01: It's more of our personal TikTok that we just tag the truck in, then tag the bar in.
1:01:14
SPEAKER_01: But uh Instagram, we always got our reels up.
1:01:16
SPEAKER_01: We're always put new shots of uh whatever feature we're doing of the week, whatever uh whatever food specials we got going, we're always running that, whatever party plaques, party platters.
1:01:29
SPEAKER_01: Always set up for catering.
1:01:30
SPEAKER_01: So call us if you need a catering.
1:01:33
SPEAKER_01: You want to show your employees that you love them the most, holler at us.
1:01:37
SPEAKER_01: We'll come and make sure, take care of the most.
1:01:40
SPEAKER_01: Nice, you know.
1:01:41
SPEAKER_01: Uh Auto Nation.
1:01:43
SPEAKER_01: We we have uh a couple of gigs with Auto Nation every month where Honda, Hyundai, uh collision centers, they all do call us out and come out and do that.
1:01:55
SPEAKER_02: You guys are doing it, man.
1:01:56
SPEAKER_01: Yeah, we we try to stay, you know, out of the top-tier trucks that are putting out great quality, great like picture, great picturesque food.
1:02:06
SPEAKER_01: We uh we try to be the workforce out of that group.
1:02:09
SPEAKER_01: We try to be the ones that say don't say no to a gig.
1:02:12
SPEAKER_01: You know, we we want to be the elite elite, but we want to be the hard workers of the elite.
1:02:18
SPEAKER_01: So it's kind of you know that that work ethic that our dads instilled in us.
1:02:24
SPEAKER_02: There's my daughter there.
1:02:25
SPEAKER_02: Sorry, she's passing by.
1:02:26
SPEAKER_01: Hey, I know it.
1:02:27
SPEAKER_01: I got babies back in one time.
1:02:29
SPEAKER_01: She's like, Are you done?
1:02:30
SPEAKER_02: It's been an hour.
1:02:31
SPEAKER_01: It's been an hour.
1:02:32
SPEAKER_01: I'm sorry, Bob, but taking up too much.
1:02:34
SPEAKER_01: I'm taking up the most time.
1:02:37
SPEAKER_02: Awesome, man.
1:02:38
SPEAKER_02: Yeah, uh man, that's awesome, dude.
1:02:39
SPEAKER_02: I wish we could talk to you a little bit longer, man.
1:02:41
SPEAKER_01: Uh, but yeah, whenever you're ready to have us back, we're we're ready to do uh a live one whenever you want.
1:02:46
SPEAKER_01: Come on back, we'll we'll do some live stuff back here.
1:02:48
SPEAKER_01: We'll show you a little tour of the kitchen and uh get you fed, brother.
1:02:52
SPEAKER_01: Let me know.
1:02:53
SPEAKER_02: Yeah, awesome, dude.
1:02:54
SPEAKER_02: Yeah, for sure.
1:02:55
SPEAKER_02: That's awesome.
1:02:56
SPEAKER_02: Uh, I don't know if this is uh if you're uh Samantha Rose, uh Rat Lif Santana.
1:03:00
SPEAKER_02: Yeah, no, I know her.
1:03:01
SPEAKER_02: Yeah, I know okay, okay.
1:03:03
SPEAKER_02: She's just she made a comment of just posting it up there, man.
1:03:08
SPEAKER_02: Uh but yeah, you guys you guys check out the most Camilla when you get a chance.
1:03:13
SPEAKER_02: Uh just follow them on Instagram, Facebook.
1:03:15
SPEAKER_02: And I know they got some good stuff.
1:03:16
SPEAKER_02: I've already seen pictures.
1:03:17
SPEAKER_02: I just it makes my mouth water when I look at them of the pictures, man.
1:03:21
SPEAKER_02: I just can't wait to try it.
1:03:22
SPEAKER_02: Uh, but we'll see you later.
1:03:24
SPEAKER_01: We appreciate it.
1:03:24
SPEAKER_01: Yes, come see us soon.
1:03:26
SPEAKER_01: Uh, inside Riley's Pub, Thursday, Friday, Saturday, Sunday, and out on the truck uh randomly with our schedule posted weekly.
1:03:35
SPEAKER_02: Nice, nice.
1:03:37
SPEAKER_02: All right, man.
1:03:37
SPEAKER_02: We'll see you later.
1:03:38
SPEAKER_02: Thanks for coming on again.
1:03:39
SPEAKER_01: For sir, thank you.
1:03:40
SPEAKER_01: We appreciate we appreciate every opportunity.
1:03:42
SPEAKER_01: You're welcome.
1:03:43
SPEAKER_01: Love you guys the most.
1:03:45
SPEAKER_02: Awesome.
1:03:45
SPEAKER_02: Bye.