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Cliff Notes: GHOST KITCHENS - THE NEW AGE OF RESTAURANTS · Earn Your Leisure

• 0:00
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  Speaker 2: But this is something I was really really rest I
• 1:00
  Speaker 2: actually just learned about a concept called ghost restaurants, which
• 1:04
  Speaker 2: is actually very popular in New York City, Boston, DC
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  Speaker 2: like metropolitan areas. Where he's trying to start a restaurant
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  Speaker 2: and man and the rent might be fifteen thousand dollars
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  Speaker 2: a month. So it's like you don't have enough money
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  Speaker 2: a lot over it, but you can start a ghost restaurant.
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  Speaker 2: So you was actually doing this before you knew what
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  Speaker 2: a ghost restaurant was, right.
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  Speaker 3: Yeah, actually I was doing it right out the crib
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  Speaker 3: before I knew what it was. Good brother, Mine's al
• 1:30
  Speaker 3: came through. He was let me know, like, man, it's
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  Speaker 3: a ghost restaurant. Like what he was like, yeah, this
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  Speaker 3: concept right here, what you're doing is a ghost restaurant. Like, man,
• 1:39
  Speaker 3: break it down to me, show me. You know, I
• 1:41
  Speaker 3: always gotta get the details.
• 1:43
  Speaker 4: You love to learn, man, I love that.
• 1:44
  Speaker 3: I gotta understand where you get the information from. Showed
• 1:47
  Speaker 3: me the source. So he broke the source down. L
• 1:51
  Speaker 3: don't do too much talking. He pull it up and
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  Speaker 3: show you right in your face. So I'm looking it up.
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  Speaker 3: I'm like, wow, this one thing I said, I seen
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  Speaker 3: the I read it. It was it was it was
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  Speaker 3: a company. It was two guys started the company.
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  Speaker 2: Man.
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  Speaker 3: They running nine kitchens out of two storefronts. What yeah,
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  Speaker 3: I'm running back ghost restaurants. They running nine restaurants out
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  Speaker 3: of two storefronts.
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  Speaker 4: So it could be like somebody selling Chinese food, somebody's
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  Speaker 4: selling Italian, somebody sellinganadas, all in the same kitchen.
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  Speaker 3: All in the same kitchen only for one roof.
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  Speaker 2: And so the thing with the ghost restaurant, correct me
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  Speaker 2: if I'm wrong. So you serve, you make food out
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  Speaker 2: of like a kitchen, like you only your home kitchen,
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  Speaker 2: tell y'all only, and you you get like grub hub
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  Speaker 2: or uber eat post deliver. So when you order from
• 2:42
  Speaker 2: Uber eats, they have like a menu. You don't necessarily
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  Speaker 2: know what the way these places are, you don't. You
• 2:47
  Speaker 2: just see Thai restaurant. These are the different things that
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  Speaker 2: we have. So now you literally make the food in
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  Speaker 2: your kitchen. You have rub Hub, Uber eats. Come. You know.
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  Speaker 3: The rest of social media Instagram is your Facebook that
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  Speaker 3: people going on, you know, so your ampetizing that. You know,
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  Speaker 3: you can set a website up advertise off of that.
• 3:05
  Speaker 3: So one thing I did, you know, I'm already a
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  Speaker 3: platform on social media. So I started using Instagram. So
• 3:09
  Speaker 3: I actually met a deal that was a chef and
• 3:11
  Speaker 3: he do seafood real good. So I met him. You
• 3:14
  Speaker 3: know what I do, I'm normally know how to hire
• 3:16
  Speaker 3: this was his profession, So I brung him around. I
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  Speaker 3: built the menu. I built the menu for six items
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  Speaker 3: against items. Again, built the menu up, and I put
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  Speaker 3: him to work. You know, but now I actually know confidential.
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  Speaker 2: N da, here you go.
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  Speaker 3: It's not a recipe. I cannot. Only had one employee,
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  Speaker 3: so he knew everything. You know, all you need is
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  Speaker 3: one it ain't it ain't too much walking and they
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  Speaker 3: take out only so the tablets banging, he hitting every tablet,
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  Speaker 3: pick up, boom. Now you can do your time because
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  Speaker 3: you got but five minutes the week, ten minutes the week,
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  Speaker 3: door dash, pick up, grub her pick up, you know,
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  Speaker 3: and take the food to the people and they drive
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  Speaker 3: off with.
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  Speaker 4: It and they never have any idea that it's coming
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  Speaker 4: from you.
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  Speaker 2: And like you said, you can have seven different restaurants
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  Speaker 2: and one kitchen in one kitchen Chinese, I got it, pizza,
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  Speaker 2: got you, got it, got.
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  Speaker 3: It, got it. So my main concept, you know, you
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  Speaker 3: got to be saved serving things that nature. You have
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  Speaker 3: to be you have to be teching, you know, licensed
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  Speaker 3: up and things that nature. Uh I mean. And also
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  Speaker 3: it's something you know, you got the pros and the cons.
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  Speaker 3: So the pros about it. You can do all that
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  Speaker 3: great things, but you have to make sure the package good.
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  Speaker 3: Like a restaurant, you have to package it good. It's
• 4:25
  Speaker 3: still a restaurant, so you have to market it and
• 4:27
  Speaker 3: ship it out right good. But the cons is that
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  Speaker 3: you can get bad reviews on Yelp.
• 4:34
  Speaker 4: I hurt you.
• 4:35
  Speaker 3: You can get yeah so you can get bad reviews
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  Speaker 3: on Yelp, or bad reviews on the on the grub
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  Speaker 3: hub the door. That's because the drivers can take too long.
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  Speaker 3: You get it so the drivers can take too long
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  Speaker 3: and mess your whole product.
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  Speaker 2: You can't control the drivers, can't control the drivers it all.
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  Speaker 2: So how do you get Like if I wanted to
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  Speaker 2: start a cold restaurant out of my kitchen, how do
• 4:55
  Speaker 2: I get on uper? Each is like an application you
• 4:57
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  Speaker 1: You just realized your business needed to hire someone yesterday.
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  Speaker 1: so you can reach the people you want faster. According
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• 7:49
  Speaker 3: No, you have to have an EI in number. You know,
• 7:51
  Speaker 3: you have to have the basics for a regular restaurant,
• 7:53
  Speaker 3: you have to have the basics. So you have to
• 7:55
  Speaker 3: fill out all that information, you know, to hit you
• 7:57
  Speaker 3: back on an email that that you're looking forward to
• 8:01
  Speaker 3: how to open a restaurant. They send a cameraman out
• 8:03
  Speaker 3: to take the pictures of your food. So every do
• 8:06
  Speaker 3: they taste it, don't taste it.
• 8:09
  Speaker 2: But they make sure it's official.
• 8:11
  Speaker 3: Make sure it's official. So what I always I do privatations.
• 8:14
  Speaker 3: You know, any restaurant I create, I do privatations. That
• 8:17
  Speaker 3: way they can come. You know, my friends come over,
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  Speaker 3: they taste the food, all right, just the one Nah,
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  Speaker 3: I don't really like this. It's it's two seasons. Its
• 8:23
  Speaker 3: not a banger. So when I cook out for him,
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  Speaker 3: I'm like, all right, mat so you don't.
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  Speaker 4: I mean you have some like Uncleanny hours right, So
• 8:31
  Speaker 4: like yeah, so we want to talk about how much
• 8:33
  Speaker 4: time is put into doing a lot.
• 8:34
  Speaker 3: Of time is putting into these restaurants. Man, the only
• 8:37
  Speaker 3: thing to come to a sleep is a dream. But
• 8:39
  Speaker 3: you have to get your rest.
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  Speaker 1: Now.
• 8:40
  Speaker 3: I heard one thing like if you rest, your rest,
• 8:43
  Speaker 3: So be careful with your time. And you definitely gotta
• 8:46
  Speaker 3: be careful with your health as well. So I definitely
• 8:48
  Speaker 3: be tired. You know this, This restaurant industry, entrepreneurship definitely
• 8:52
  Speaker 3: you know, put me in some sacrifices beyond my limits.
• 8:56
  Speaker 3: I don't even see my children, you know. I got
• 8:58
  Speaker 3: two young boys, one years old and two years old,
• 9:01
  Speaker 3: Shayne Kaber, So that messed me on my entrepreneur lifestyle.
• 9:06
  Speaker 3: Running a restaurant, messed up my relationship with my child mother.
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  Speaker 3: You know, me not having a time, me not being
• 9:13
  Speaker 3: there for my you know, for the family. I'm not
• 9:15
  Speaker 3: even saying my kids because I'm running the restaurants and
• 9:18
  Speaker 3: things of nature. So that really hurt me too, has
• 9:20
  Speaker 3: been a young father. So I'm trying to get that
• 9:22
  Speaker 3: freedom back as well, because Okay, you got freedom from
• 9:26
  Speaker 3: not working for nobody, but now you're taking your freedom
• 9:28
  Speaker 3: from your family, like they don't even get to see
• 9:30
  Speaker 3: So my freedom got took from like that because being
• 9:32
  Speaker 3: an entrepreneur. So that's the cons of the restaurant industry
• 9:35
  Speaker 3: as well and entrepreneur industry that you don't even see
• 9:37
  Speaker 3: your family because you're working until hours. You're making doing this,
• 9:41
  Speaker 3: so you become a slaver of the money.
• 9:42
  Speaker 2: Yeah, and that's the goal too, is to ultimately scale
• 9:46
  Speaker 2: to the point where you don't actually have to physically work,
• 9:49
  Speaker 2: because you're really trading one boss for another. In that scenario,
• 9:52
  Speaker 2: it's like, now the boss isn't mister Johnson, but the
• 9:55
  Speaker 2: bosses Benjamin Franklin. Your boss is money. Your bosses money.
• 9:59
  Speaker 2: So the goal to actually be financially free to a
• 10:02
  Speaker 2: point where it's not really about always say it's not
• 10:03
  Speaker 2: about money's about freedom. About freedom, that's the most important thing.
• 10:06
  Speaker 2: Peace of mind is you can't put a price tag
• 10:08
  Speaker 2: on peace of mind.
• 10:08
  Speaker 3: Can put a price bag on peace of mind, can
• 10:10
  Speaker 3: put a price tag on peace of mind. So my
• 10:12
  Speaker 3: mindset now is like, you know all that's took care
• 10:15
  Speaker 3: communication is number one. You got to learn to communicate
• 10:18
  Speaker 3: and let these women know that's actually taking care of
• 10:20
  Speaker 3: these kids. Let your sons know, let your family know. Like, hey,
• 10:23
  Speaker 3: this is what I'm doing. I'm a sacrifice this time
• 10:26
  Speaker 3: right now. Oh so now I do. I'm gonna get
• 10:29
  Speaker 3: my kids three days out the week. I make sure
• 10:30
  Speaker 3: I get them three days out the week. Like I
• 10:32
  Speaker 3: pause myself. I get brother in min's that know the
• 10:35
  Speaker 3: recipe and things and know how to run a restaurant,
• 10:37
  Speaker 3: I get an employee and know how to run it,
• 10:39
  Speaker 3: and I step out and be a father as well,
• 10:41
  Speaker 3: And that's my freedom as well.
• 10:42
  Speaker 4: It's important, man, Like I know that struggle. Man, it
• 10:45
  Speaker 4: takes a lot of balance, like not being there to
• 10:47
  Speaker 4: make it to a parent teacher conference, right, or not
• 10:48
  Speaker 4: being there to check the homework. And I remember when
• 10:50
  Speaker 4: my daughter got to we had to went to Chicago
• 10:53
  Speaker 4: and she failed us spelling to us and I was like, damn,
• 10:55
  Speaker 4: we wasn't there to study, you know what I mean.
• 10:56
  Speaker 4: But having systems in place, having support, it makes it
• 10:59
  Speaker 4: a lot easier.
• 11:00
  Speaker 3: Easy because them kids is definitely a mental break for
• 11:03
  Speaker 3: you as well. He definitely bring another kind of energy,
• 11:05
  Speaker 3: you know. That's that's that's free minds, that's fresh mindsets,
• 11:08
  Speaker 3: because that's new smiles. So your children, you're looking at him,
• 11:11
  Speaker 3: You're like, wow, he's my broke best friends. He's my
• 11:16
  Speaker 3: broke best friend. So I got it really.
• 11:17
  Speaker 4: Like yeah, I mean and in the end, you're doing
• 11:19
  Speaker 4: it for them, right, So like anytime you feel tired,
• 11:22
  Speaker 4: this is like, you know what, I can't be tired
• 11:24
  Speaker 4: because I know what the future holds for him and
• 11:26
  Speaker 4: I know what the future holds for her. We're just
• 11:28
  Speaker 4: gonna make this easier for them.
• 11:31
  Speaker 3: My graduates from my school being forced back drop drop,
• 11:37
  Speaker 3: Mike drop back drop drop.
• 11:49
  Speaker 1: You just realized your business needed to hire someone yesterday?
• 11:54
  Speaker 1: How can you find amazing candidates fast? Easy? Just use
• 11:58
  Speaker 1: Indeed stops ruggling to get your job posts seen on
• 12:01
  Speaker 1: other job sites. With Indeed sponsored jobs, your post jumps
• 12:05
  Speaker 1: to the top of the page for your relevant candidates,
• 12:08
  Speaker 1: so you can reach the people you want faster. According
• 12:11
  Speaker 1: to Indeed data, sponsored jobs posted directly on Indeed have
• 12:15
  Speaker 1: forty five percent more applications than non sponsored jobs. Don't
• 12:19
  Speaker 1: wait any longer. Speed up your hiring right now with Indeed,
• 12:23
  Speaker 1: and listeners of this show will get a seventy five
• 12:25
  Speaker 1: dollars sponsored job credit to get your jobs more visibility
• 12:29
  Speaker 1: at indeed dot com slash pod Katz thirteen. Just go
• 12:34
  Speaker 1: to Indeed dot com slash pod Katz thirteen right now
• 12:39
  Speaker 1: and support our show by saying you heard about Indeed
• 12:42
  Speaker 1: on this podcast. Terms and conditions apply. Hiring Indeed is
• 12:46
  Speaker 1: all you need