Latest / I Am All In with Scott Patterson / Luke’s Diner: To Quote The Godfather, “Leave the Gun, Take the Cannoli”

Transcript

Luke’s Diner: To Quote The Godfather, “Leave the Gun, Take the Cannoli” · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:09
  Speaker 2: Let's just you, h I Am all in again with
• 0:19
  Speaker 2: Scott Patterson and iHeartRadio Podcast.
• 0:22
  Speaker 3: Hey Everybody, Scott Patterson, I Am Alone Podcast, one of
• 0:26
  Speaker 3: our productions I Heart Radio Media. iHeart Podcast. Luke's Diner
• 0:30
  Speaker 3: with Matt Wilson Joe Serprico from bug and Bear Canola.
• 0:35
  Speaker 3: Matt and Joe co founders behind LA's Beloved. Yes that's
• 0:40
  Speaker 3: them waving. Bugging Bear's Canola is self described pop and
• 0:44
  Speaker 3: pop dessert brand named after Matt and was nicknamed for
• 0:47
  Speaker 3: each Other's one of the eight teams competing on season
• 0:52
  Speaker 3: nineteen of the Food Network's A Great Food Truck Race,
• 0:55
  Speaker 3: hosted by Tyler Flawn on the Food Network and streaming.
• 0:59
  Speaker 1: Next Day at Age Max.
• 1:00
  Speaker 3: Welcome to the show, Fellas.
• 1:03
  Speaker 1: Thank you so much, Thank you for having us.
• 1:05
  Speaker 3: You got it this recipe. He's been in your family
• 1:08
  Speaker 3: for seven generations. Yes, when did you and Matt realize
• 1:13
  Speaker 3: it could become something bigger than a dessert you made for
• 1:18
  Speaker 3: family and friends.
• 1:20
  Speaker 4: It was It was very random.
• 1:22
  Speaker 5: We were in a pool league together and it was
• 1:26
  Speaker 5: the last It was the last game, and we're like, well,
• 1:27
  Speaker 5: let's everyone was doing a potluck and I was like,
• 1:31
  Speaker 5: I don't want to just bring something generic.
• 1:33
  Speaker 4: Let me let's let's make connola. And he's like, what
• 1:35
  Speaker 4: do you like?
• 1:37
  Speaker 6: I was like, I mean I lived in New York,
• 1:38
  Speaker 6: I had Connola. I loved them, but I don't know
• 1:40
  Speaker 6: how to make conole.
• 1:41
  Speaker 5: So we uh yeah, so we we We made it
• 1:44
  Speaker 5: for the pot luck and it was instant. We brought
• 1:48
  Speaker 5: it to the bar and uh we had one of
• 1:51
  Speaker 5: the opposing team members came up and he goes, I
• 1:53
  Speaker 5: love Connola?
• 1:54
  Speaker 4: Can I have one? We're like, yeah, of course, and he.
• 1:57
  Speaker 5: Came back two minutes later and he's like, this is
• 2:00
  Speaker 5: literally the best can only I've ever had. I run
• 2:02
  Speaker 5: a bar in West Hollywood. Would you be willing to
• 2:05
  Speaker 5: wholesale to us? And I immediately was like yeah, all right,
• 2:10
  Speaker 5: let's do it.
• 2:10
  Speaker 1: And I'm in the background going, oh, what are we doing?
• 2:14
  Speaker 4: Yeah, full time job, and I'm like, yeah, we can.
• 2:18
  Speaker 6: Yeah, and it just kind of it kind of snowballed
• 2:21
  Speaker 6: from there. I mean, we took the deal. It was
• 2:24
  Speaker 6: our very first business deal we did. We're not making
• 2:27
  Speaker 6: any money from it, but doing, you know, thirty hours
• 2:31
  Speaker 6: of work and prep to give them canoli. And so
• 2:34
  Speaker 6: we decided well, why not try and start selling these
• 2:37
  Speaker 6: on our own. And we set up in a local
• 2:39
  Speaker 6: park near our house and we sold like five hundred.
• 2:44
  Speaker 6: Let me, let, me let.
• 2:46
  Speaker 3: Why weren't you making anything office on a wholesale basis?
• 2:50
  Speaker 3: You're not protecting your margins somehow, or it's just too
• 2:53
  Speaker 3: expensive to produce one.
• 2:56
  Speaker 5: We didn't know, and it was such a weird excitement,
• 3:00
  Speaker 5: like like, oh, somebody wants to buy something from them.
• 3:03
  Speaker 6: We had no idea how to price them out, what
• 3:05
  Speaker 6: our cost was.
• 3:07
  Speaker 1: We were just like, yeah, let's do it right.
• 3:11
  Speaker 6: Yeah, it's We've learned a whole heck of years.
• 3:17
  Speaker 3: I love the wholesale business. I prefer to retail, to
• 3:20
  Speaker 3: be honest with you, I really love it. It's just
• 3:23
  Speaker 3: it's so much easier and tighter the margins set.
• 3:26
  Speaker 1: It's just great.
• 3:28
  Speaker 3: Listen, I'm gonna go a little bit off script here
• 3:30
  Speaker 3: and ask you this this question. I'm sure people ask
• 3:32
  Speaker 3: you this question all the time. How many times has
• 3:36
  Speaker 3: somebody quoted The Godfather with the damn Canoli line to you, like,
• 3:41
  Speaker 3: leave the gun, take the canolis after they kill that guy?
• 3:46
  Speaker 6: Literally every day, so many times, in fact, Scott, that
• 3:49
  Speaker 6: we now have we have We've weaved it into our
• 3:53
  Speaker 6: marketing scheme. Our investor bods. Oh yeah, our investor bought
• 3:58
  Speaker 6: us a sign to hang on our door. It has
• 4:00
  Speaker 6: the quote on it with you know, the hands and
• 4:02
  Speaker 6: the puppet strings and it's now like basically about of
• 4:07
  Speaker 6: our business.
• 4:07
  Speaker 4: Yeah, that's good.
• 4:09
  Speaker 3: All right, we have to ask about the name.
• 4:12
  Speaker 4: All right?
• 4:12
  Speaker 3: Which one of you bug?
• 4:14
  Speaker 1: Which one was bear?
• 4:15
  Speaker 3: How did how did those nicknames become the name of
• 4:18
  Speaker 3: the business.
• 4:19
  Speaker 1: Sure, let me guess.
• 4:21
  Speaker 4: Let me guess, Matt, you're the bug.
• 4:25
  Speaker 1: How'd you guess, Scott? Because Joe can't be the bug now,
• 4:29
  Speaker 1: Joe is the bear.
• 4:31
  Speaker 6: So he calls me love bug and I call him
• 4:33
  Speaker 6: baby Bear, and yeah, can only you can't go wrong
• 4:36
  Speaker 6: with that.
• 4:37
  Speaker 5: We actually we came up with the name in the bar,
• 4:40
  Speaker 5: I mean in the pool hall, like that night, like,
• 4:43
  Speaker 5: well we have to come up with a company name. Yeah,
• 4:45
  Speaker 5: it was all all of that same night we came
• 4:47
  Speaker 5: up with it.
• 4:49
  Speaker 6: And you know, he calls me love bug, you know,
• 4:51
  Speaker 6: I don't know, ten times an hour, and so it
• 4:54
  Speaker 6: was just it came from that.
• 4:55
  Speaker 1: It was like, well it has to be bugg and
• 4:56
  Speaker 1: Bear's cannoli.
• 4:57
  Speaker 3: So and how's how's the business going. I mean, are
• 5:02
  Speaker 3: you are you just every day, all day busy, busy, busy.
• 5:06
  Speaker 3: Do you have a dedicated warehouse or a manufacturing plant
• 5:09
  Speaker 3: and where you're You're in La Yes, we're in Los Angeles,
• 5:14
  Speaker 3: So you have a dedicated kitchen obviously you have to write. Yeah.
• 5:17
  Speaker 5: Yeah, we have a commercial kitchen that we work out
• 5:20
  Speaker 5: of every day.
• 5:22
  Speaker 4: We we have we we.
• 5:24
  Speaker 5: Started off doing just markets and then night markets, and
• 5:27
  Speaker 5: then it kind of blew up a little bit faster
• 5:30
  Speaker 5: into set catering and now we do big like private
• 5:34
  Speaker 5: events and weddings or we have eleven weddings this year
• 5:37
  Speaker 5: that we're doing and we're still just the.
• 5:40
  Speaker 4: Two of us.
• 5:41
  Speaker 5: Yeah, And I mean, well, you know, now now we've
• 5:44
  Speaker 5: we've hired a little bit more of a staff because
• 5:46
  Speaker 5: we just can't do it all.
• 5:47
  Speaker 4: Yeah.
• 5:48
  Speaker 5: And now we are in the process of opening a
• 5:51
  Speaker 5: brick and mortar in West Hollywood.
• 5:53
  Speaker 4: Yeah.
• 5:54
  Speaker 3: Oh wow, So.
• 5:55
  Speaker 4: That is that's gonna that's gonna help tremendously.
• 5:59
  Speaker 5: Yeah, huge with being able because I mean the kitchen
• 6:01
  Speaker 5: we're in, it's a little tiny commercial kitchen. We're we're
• 6:04
  Speaker 5: producing a thousand canolis a week just to get to markets,
• 6:08
  Speaker 5: to deliveries.
• 6:08
  Speaker 6: To festivals and events and set caterings and you know,
• 6:12
  Speaker 6: all the things that we do just with the trailer.
• 6:14
  Speaker 1: But the trailer is our only sales outlet.
• 6:17
  Speaker 6: So we're you know, already turning down so much business
• 6:20
  Speaker 6: just because we can't we don't have the bandwidth to
• 6:24
  Speaker 6: get to it.
• 6:25
  Speaker 1: So opening the cafe was just kind of a no brainer.
• 6:28
  Speaker 3: Where's it going to be located in.
• 6:30
  Speaker 5: West Oliver, San Monica? Yep, yeah, it's already it's under construction.
• 6:33
  Speaker 5: So it's on it's seventy nine to ninety West Santa
• 6:36
  Speaker 5: Monica Boulevard, in.
• 6:37
  Speaker 6: Between Laurel Hardware and Mix, right on the corner of
• 6:40
  Speaker 6: Laurel and.
• 6:41
  Speaker 5: So right, we're kind of right in the heart of
• 6:42
  Speaker 5: West Hollywood, right on Santa Monica Boulevard.
• 6:45
  Speaker 7: Oh, you're right there in Laurel Okay, so that's near Floores, Yes, yes, okay.
• 6:50
  Speaker 3: All right, So you described your canolia as traditionally untraditional.
• 6:55
  Speaker 3: What mark of the original family recipe of your are
• 6:59
  Speaker 3: completely untouchable and where do you allow yourselves to get creative?
• 7:04
  Speaker 4: Yeah?
• 7:04
  Speaker 5: So we, uh, the the ricatta fill, the ricotta filling
• 7:09
  Speaker 5: is the untouchable part. So that's the very traditional family
• 7:12
  Speaker 5: recipe where where we kind of start to sway as
• 7:17
  Speaker 5: I mean, and the shell and the shell, oh yeah,
• 7:19
  Speaker 5: and the shell, yeah, the shell and the filling. The
• 7:21
  Speaker 5: shell is my great great grandmother's original recipe for for
• 7:25
  Speaker 5: her Sicilian shell. So and we still we stick to that,
• 7:29
  Speaker 5: I mean to to the rest of the the filling.
• 7:33
  Speaker 5: We traditionally it's it's usually like a chocolate chip and
• 7:36
  Speaker 5: in like New York or like a pistachio, and like
• 7:41
  Speaker 5: a traditional one.
• 7:41
  Speaker 4: We we have now done.
• 7:43
  Speaker 5: I mean, we do do oreo, we do peanut butter
• 7:45
  Speaker 5: and jelly, we do some'mores. We make it into more
• 7:48
  Speaker 5: of a fun thing for for like it's an Instagram
• 7:51
  Speaker 5: type thing, so get get a lot of pictures.
• 7:54
  Speaker 1: Mainly it's mainly it's like toppings, you know.
• 7:56
  Speaker 6: So like our most of our canal is the filling
• 7:59
  Speaker 6: is the traditional vanilla lemon zest strained ricotta filling, but
• 8:03
  Speaker 6: we have all these millions of different topics and people
• 8:06
  Speaker 6: can put on the cannoli that kind of go with
• 8:09
  Speaker 6: the flavor of the filling, but change it up and
• 8:14
  Speaker 6: deliver it however somebody wants it. But we do sometimes
• 8:17
  Speaker 6: do a different flavor filling, we do a pumpkin pie canoli,
• 8:21
  Speaker 6: which I think would have been amazing, and Luke Steiner,
• 8:23
  Speaker 6: I'm just saying the pumpkin pie canoli, I think Rory
• 8:26
  Speaker 6: and Lorelei would have killed on So.
• 8:29
  Speaker 1: But the pumpkin pike can only? The apple pie can only?
• 8:32
  Speaker 1: We have a lot of.
• 8:32
  Speaker 6: Autumn ones and then express We have an espresso canoli
• 8:36
  Speaker 6: that that was on the show we called the rat
• 8:39
  Speaker 6: pac canoli. But we so it's it's the filling and
• 8:43
  Speaker 6: the recipe that really is traditional. But how someone wants to,
• 8:47
  Speaker 6: you know, dress it up is untraditional and up to them.
• 8:50
  Speaker 3: All right, So how do you develop a new canoli flavored?
• 8:54
  Speaker 3: Is one don't you tend to suggest a more unexpected
• 8:57
  Speaker 3: idea as well? The other keeps things traditional and and
• 9:00
  Speaker 3: how much trial and error goes into developing, Like has
• 9:03
  Speaker 3: there been a flavor that you thought would be a
• 9:05
  Speaker 3: great idea and then just you know, when you taste tested,
• 9:08
  Speaker 3: it was like oh no, oh.
• 9:10
  Speaker 4: No, yeah, it's funny because a lot of our not
• 9:14
  Speaker 4: not a lot.
• 9:14
  Speaker 5: But there's a good amount of ideas that will come
• 9:17
  Speaker 5: from the customers.
• 9:19
  Speaker 4: Customers be like, oh my god, this would this would
• 9:21
  Speaker 4: taste amazing. I'm like, let's try it.
• 9:23
  Speaker 1: So, yeah, it doesn't always work.
• 9:25
  Speaker 5: Yeah, like it doesn't, It doesn't always work out, but right,
• 9:29
  Speaker 5: some of them will.
• 9:30
  Speaker 4: Come from from from the store we do.
• 9:32
  Speaker 6: We started out and we still do a lot of
• 9:34
  Speaker 6: night markets in the valley, and there is a large
• 9:40
  Speaker 6: we have a large Latin customer based and you know,
• 9:45
  Speaker 6: so there's a couple of customers that are huge fans
• 9:48
  Speaker 6: of ours that will go and have you know, bulav
• 9:52
  Speaker 6: eskite which is like corn and mayo and hot cheetos,
• 9:56
  Speaker 6: and they'll come over and they'll be like, hey, you
• 9:57
  Speaker 6: should put some hot cheetos in this canoli. And we're like,
• 10:02
  Speaker 6: I don't know, but we're like, well, we're here, what
• 10:05
  Speaker 6: the heck. So we get a you know, a bag
• 10:06
  Speaker 6: up on the cheetahs and crumple them up and put
• 10:09
  Speaker 6: it on there, and you know, give ourselves the taste
• 10:11
  Speaker 6: and we're like, Nope, that's not that's not it.
• 10:13
  Speaker 1: No, we're not doing that.
• 10:14
  Speaker 5: One Mango to heen, which actually the Mango team was okay,
• 10:17
  Speaker 5: which actually sounds good, and that came from a customer. Yeah,
• 10:21
  Speaker 5: I'm not I wasn't a huge Mango is doesn't fit
• 10:25
  Speaker 5: right with the with the ricata, and it just it
• 10:28
  Speaker 5: just didn't sit right.
• 10:28
  Speaker 4: So it's never been on our menu.
• 10:30
  Speaker 5: Yeah, but the customer we made it for them on
• 10:32
  Speaker 5: the spot because they brought mango. They had a yeah,
• 10:35
  Speaker 5: like fruit thing and we made it for them on
• 10:37
  Speaker 5: the spot and they loved it.
• 10:39
  Speaker 4: But I wasn't there.
• 10:40
  Speaker 6: And it's and it's funny because how people bring us
• 10:43
  Speaker 6: things to be like, please put this in a canoli.
• 10:46
  Speaker 6: It's kind of goes in with our business model of
• 10:49
  Speaker 6: you come in and you create your own canoli, you know,
• 10:52
  Speaker 6: And that's how our cafe is going to be. People
• 10:54
  Speaker 6: can walk down the line and really create their own canoli.
• 10:58
  Speaker 1: So you know, we we we.
• 10:59
  Speaker 6: Bend like a willow, but we don't want to break
• 11:01
  Speaker 6: like an oak, you know what I mean?
• 11:03
  Speaker 7: Uh?
• 11:13
  Speaker 3: All right, let's talk about the Great Food Truck Race.
• 11:16
  Speaker 4: What was it like being a part of that show?
• 11:19
  Speaker 1: That was incredible?
• 11:21
  Speaker 4: Incredible?
• 11:21
  Speaker 5: It was an experience I would have never thought we
• 11:25
  Speaker 5: would be at when we got that phone call, right
• 11:29
  Speaker 5: and they asked us if we were willing to go
• 11:31
  Speaker 5: on this on the show on the Food Network, And
• 11:33
  Speaker 5: we're like, well, what show is it?
• 11:34
  Speaker 4: And they told us I'm like, I love that show.
• 11:37
  Speaker 4: And never a million years did we think I.
• 11:40
  Speaker 6: Mean, we thought it was a scam at first, because
• 11:42
  Speaker 6: they reached out to us on Instagram and it was
• 11:46
  Speaker 6: just some random account being like, hey, I'm a casting
• 11:48
  Speaker 6: director or a casting associate for the Food Network and
• 11:52
  Speaker 6: we're like, sure you are right right, sure, Well, I mean,
• 11:55
  Speaker 6: they kept me shouting, they kept being persistent, and it
• 11:57
  Speaker 6: turned out to be a real thing, and all of
• 11:59
  Speaker 6: a sudden and we were doing zoom calls and casting
• 12:02
  Speaker 6: calls and then zoom calls with the network and it
• 12:05
  Speaker 6: was just nuts and it was a whirlwind. And we
• 12:08
  Speaker 6: got to include our business partner who we haven't talked
• 12:10
  Speaker 6: about yet.
• 12:12
  Speaker 1: And Dinas she we call her Hot Mama Canoli.
• 12:16
  Speaker 6: She invested in our business early on to get us
• 12:18
  Speaker 6: our food trailer to go from a tent to a trailer,
• 12:22
  Speaker 6: and she's been with us every step of the way.
• 12:24
  Speaker 6: I mean, honestly, honestly, she's changed our lives. Yeah, we
• 12:27
  Speaker 6: wouldn't be where we are without her. But she was
• 12:29
  Speaker 6: the first person we had to ask to go on
• 12:31
  Speaker 6: the show with us. Yeah, of course with that, she
• 12:33
  Speaker 6: owns a restaurant in Detroit, So without hesitation, She's like, absolutely,
• 12:38
  Speaker 6: let's do it, and yeah, all.
• 12:39
  Speaker 4: Of a sudden, we were all on a plane to Tennessee.
• 12:41
  Speaker 1: Yeah, it was crazy.
• 12:43
  Speaker 3: Well, now that the season has begun airing, hundreds of
• 12:46
  Speaker 3: people came out to watch premiere at a party. You help,
• 12:49
  Speaker 3: what's been like watching it back and reliving that experience together?
• 12:52
  Speaker 4: It chilled. Every single time somebody reposts a different.
• 12:57
  Speaker 5: Angle of web they were, where they were standing, We
• 13:00
  Speaker 5: tried to We were talking to the other teams, which
• 13:03
  Speaker 5: we love, we love them, and as their parties were
• 13:06
  Speaker 5: going on, We're like, this is this is crazy. We're
• 13:08
  Speaker 5: seeing everybody going doing all their parties and then I'm
• 13:11
  Speaker 5: like looking at ours and it did. The amount of
• 13:15
  Speaker 5: people that showed up and flew in and drove to us,
• 13:18
  Speaker 5: it was it was unreal. Was there the bar itself,
• 13:21
  Speaker 5: Jim Bar in West Hollywood? Yeah, they were great hosts.
• 13:25
  Speaker 4: They did. They didn't expect this many people.
• 13:28
  Speaker 1: No show. I mean we told them that like one
• 13:31
  Speaker 1: hundred and twenty people were coming.
• 13:32
  Speaker 6: And I think that they were probably like, yeah, probably
• 13:34
  Speaker 6: like forty people are come.
• 13:35
  Speaker 1: That's you know, that's fine.
• 13:37
  Speaker 6: And then when one hundred and thirty people filled their
• 13:39
  Speaker 6: bar I think they were just shocked.
• 13:42
  Speaker 1: But you know, it brought business to them, which is
• 13:43
  Speaker 1: amazing thing.
• 13:44
  Speaker 6: And they were grabal hosts and really the neighborhood of
• 13:48
  Speaker 6: West Hollywood and the city of West Hollywood really came
• 13:50
  Speaker 6: out to show show support. And it was amazing kind
• 13:54
  Speaker 6: of basking in that love knowing that we were going
• 13:56
  Speaker 6: to have a business there.
• 13:57
  Speaker 5: Yeah, yeah, we had the I mean, the assistant was there,
• 14:00
  Speaker 5: the mayors were there, any council members were there.
• 14:03
  Speaker 4: It was incredibly it was incredible.
• 14:05
  Speaker 3: Yeah. Uh here we talked about this, but your own
• 14:10
  Speaker 3: brick and mortar cafe and West HOLLYO, what kind of
• 14:12
  Speaker 3: experience do you want people to have when they walk inside?
• 14:19
  Speaker 6: So, first of all, on an aesthetic level, because we've
• 14:24
  Speaker 6: always really tried to pay a lot of attention to aesthetics.
• 14:27
  Speaker 6: We want people to feel like they are walking into
• 14:29
  Speaker 6: a world where Bugg and Bear live. And so our
• 14:34
  Speaker 6: our designer, our artists that designed our logo, our trailer,
• 14:38
  Speaker 6: and he's also designing our cafe is Shag who is
• 14:41
  Speaker 6: a world renowned you know, mid century pop uh culture
• 14:47
  Speaker 6: cartoon style artist, and his imprint and his style will
• 14:52
  Speaker 6: be all over the cafe. But it will also feel
• 14:55
  Speaker 6: a little like grounded and organic and earthly, so they
• 15:00
  Speaker 6: I want people to feel warm, and I want people
• 15:01
  Speaker 6: to feel like they're always welcome and they have a
• 15:03
  Speaker 6: family to come to and enjoy cannoli and pastries and
• 15:07
  Speaker 6: fried lasagna, and at night will be a wine bar.
• 15:11
  Speaker 1: So really we want know everyone to know that there's
• 15:13
  Speaker 1: something for everyone.
• 15:14
  Speaker 3: Well, I don't know if you know this, but on
• 15:15
  Speaker 3: Gilmore Girls, I play a diner owner.
• 15:19
  Speaker 4: Did you know that?
• 15:20
  Speaker 1: Yes?
• 15:20
  Speaker 3: Yes, and his name was Luke. And I always have
• 15:23
  Speaker 3: Pior Donuts in the counter. If if I were to
• 15:25
  Speaker 3: switch those out with Canoli's, Okay, what flavor would you
• 15:31
  Speaker 3: be serving to the Star's Hollow residents?
• 15:34
  Speaker 6: I mean, I know, I know that that Lorelei loves
• 15:40
  Speaker 6: her coffee.
• 15:42
  Speaker 1: I mean it's it's it's in her dna.
• 15:44
  Speaker 6: And I think that an espresso cannoli would be you know,
• 15:48
  Speaker 6: with the with the chocolate covered espresso bees would be
• 15:51
  Speaker 6: like the thing, and I think it would do really well.
• 15:54
  Speaker 1: Luke's you do?
• 15:56
  Speaker 5: And now when you when you watched the first episode
• 15:58
  Speaker 5: of The Great Food Truck Race, that is uh, that's
• 16:02
  Speaker 5: that's what we won the first challenge.
• 16:03
  Speaker 3: On Okay with that very product with that very Okay,
• 16:09
  Speaker 3: I want to end the segment because I want to
• 16:11
  Speaker 3: talk to you.
• 16:12
  Speaker 4: I want to talk business with you guys.
• 16:13
  Speaker 3: Of course, let's just that's just fantastic.
• 16:16
  Speaker 1: H And you have to come back.
• 16:18
  Speaker 3: You've got to come back. Yeah, we will, and you
• 16:21
  Speaker 3: know what, we should probably and I'll talk to Jackie
• 16:23
  Speaker 3: about this, but I think it would be fun to
• 16:27
  Speaker 3: come in there and do a live podcast from the
• 16:30
  Speaker 3: what at the opening and makeing a an event or
• 16:32
  Speaker 3: something that would be amazing.
• 16:34
  Speaker 6: I'm really glad that we're going to be talking after
• 16:36
  Speaker 6: this because you have no idea what you just said.
• 16:39
  Speaker 6: I so I'm like the guy out of the two
• 16:42
  Speaker 6: of us that has all the crazy ideas.
• 16:43
  Speaker 1: Right.
• 16:44
  Speaker 6: Well, we're I want to do a podcast like a
• 16:47
  Speaker 6: Bugget podcast every week from the cafe.
• 16:50
  Speaker 1: So for you to be one of our first guests.
• 16:52
  Speaker 3: Oh, that'd be great.
• 16:54
  Speaker 1: That would be great.
• 16:54
  Speaker 7: I'd love to I'd love to do that.
• 16:56
  Speaker 4: That's great.
• 16:58
  Speaker 3: But anyway, let's wrap this up.
• 17:00
  Speaker 4: Guys.
• 17:00
  Speaker 1: You're fantastic.
• 17:01
  Speaker 3: Good luck with the venture, good luck with everything. Sounds
• 17:03
  Speaker 3: like a fantastic product, A couple of fantastic entrepreneurs here
• 17:08
  Speaker 3: with you.
• 17:09
  Speaker 1: Much success.
• 17:11
  Speaker 3: And remember everybody, keep those cards and letters coming. The
• 17:15
  Speaker 3: best fans on the planet. We read every single one
• 17:19
  Speaker 3: of them pro or con, and ain't many cons and
• 17:23
  Speaker 3: there's a lot of pros, thank goodness for that.
• 17:26
  Speaker 4: And remember where you lead.
• 17:27
  Speaker 7: We will follow. Stay safe, every.
• 17:58
  Speaker 3: Everybody, and don't forget. Follow us on in Instagram at
• 18:01
  Speaker 3: i Am all In podcast and email us at Gilmore
• 18:05
  Speaker 3: at iHeartRadio dot com.