Latest / The Breakfast Club / INTERVIEW: Larry Morrow On Expanding New Orleans Restaurants, Caribbean Cuisine, Work-Life Balance + More

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INTERVIEW: Larry Morrow On Expanding New Orleans Restaurants, Caribbean Cuisine, Work-Life Balance + More · The Breakfast Club

• 0:00
  Speaker 1: Wake that ass up in the morning.
• 0:02
  Speaker 2: Breakfast Club Morning. Everybody's DJ, Envy, Jess Hilarrys Charlamagne, the guy.
• 0:08
  Speaker 2: We are the Breakfast Club. We got a special guest.
• 0:10
  Speaker 3: In the building.
• 0:11
  Speaker 2: Friend to the room, Larry Morrow.
• 0:13
  Speaker 1: Welcome back, sir, Thank you, thank you, thank you for
• 0:15
  Speaker 1: having me. How you doing.
• 0:15
  Speaker 2: I'm doing well, man. How's everything with you?
• 0:17
  Speaker 1: Everything's good man, Just just working, just working.
• 0:20
  Speaker 2: I gotta say thank you first because for people that
• 0:23
  Speaker 2: don't know, I have a twenty one year old son.
• 0:26
  Speaker 2: He plays football for University of Miami, and he was
• 0:28
  Speaker 2: down for Super Bowl and he wanted to go out,
• 0:30
  Speaker 2: and you know, super Bowl is very expensive. CARDI b
• 0:33
  Speaker 2: was going to Larry's spot and he was like, y'all
• 0:35
  Speaker 2: want to go? Do you know anybody. I'm like, I
• 0:36
  Speaker 2: might know somebody. I called Larry and Larry gets him
• 0:40
  Speaker 2: in and Larry took care of him, had bottles for him.
• 0:42
  Speaker 2: He was like, Dad, I got to pay. I'm like,
• 0:44
  Speaker 2: I'm not paying for that. So Larry took care of him.
• 0:46
  Speaker 3: So thank you, thank you so much.
• 0:48
  Speaker 1: He had a great time, was out. He was out
• 0:50
  Speaker 1: later than me most nights.
• 0:51
  Speaker 2: Yeah, that twenty one year old energy.
• 0:53
  Speaker 3: Now Larry a good brother man.
• 0:55
  Speaker 4: When I landed in New Orleans and literally everybody in
• 0:57
  Speaker 4: their mama was like, you got.
• 0:58
  Speaker 3: To go to one of larry spots. You gotta go,
• 1:00
  Speaker 3: you gotta go on the Larry's box. And guess what,
• 1:02
  Speaker 3: Larry opening up another spot.
• 1:07
  Speaker 1: Spicy Mango. Yep, New Orleans Caribbean fusion.
• 1:10
  Speaker 5: So tell us about it and be something so spicy Mango.
• 1:13
  Speaker 5: It's a new spot I'm opening up right there, and
• 1:16
  Speaker 5: it's called French Frenchman Street. So Frenchman is like a
• 1:20
  Speaker 5: It's like Bourbon but more local live music versus strip
• 1:25
  Speaker 5: clubs and bars like live music restaurants, and we were
• 1:28
  Speaker 5: opening right at the forefront of it. So the new
• 1:31
  Speaker 5: concept of opening up New Orleans Cribbean fusion given like
• 1:35
  Speaker 5: different vibes. You know, it'd be like one of one
• 1:37
  Speaker 5: of New Orleans. You know, we have Caribbean spots, but
• 1:39
  Speaker 5: but we don't have that fusion to where you can
• 1:40
  Speaker 5: get like that like that to Loan vibe. You know,
• 1:44
  Speaker 5: we're upbeat, good food, you know, good vibes.
• 1:48
  Speaker 6: One thing I noticed about your restaurants, because I've been
• 1:50
  Speaker 6: to all of them, you treated me very nice, me
• 1:53
  Speaker 6: and my team very great. Super Bowl weekend. Is that
• 1:56
  Speaker 6: your ambiance is always lit. It's always like you're out
• 1:59
  Speaker 6: of somewhere, you know.
• 2:01
  Speaker 3: But I want to know this.
• 2:03
  Speaker 6: Where's your your accent?
• 2:06
  Speaker 1: Accent?
• 2:06
  Speaker 3: You're from New Orleans?
• 2:07
  Speaker 1: Yeah?
• 2:08
  Speaker 6: Now, why you don't sound like everybody else does?
• 2:10
  Speaker 5: A lot of a lot of people say I sound
• 2:12
  Speaker 5: like I'm from New Orleans. A lot of people say
• 2:14
  Speaker 5: I don't. I travel a lot? So I mean, since
• 2:17
  Speaker 5: you know my early twenties, you know, nineteen twenty years old,
• 2:21
  Speaker 5: I traveled, I will come to New York. A lot
• 2:22
  Speaker 5: of people tell me I sound like I'm from New York.
• 2:24
  Speaker 5: But a lot of my friends are from New York,
• 2:26
  Speaker 5: like a lot of my good friends, so.
• 2:28
  Speaker 3: I know you just don't sound like one of them.
• 2:31
  Speaker 4: Down This is a stupid question because you know there's
• 2:36
  Speaker 4: twenty thirty restaurants that exist in a city at one time.
• 2:39
  Speaker 3: Do you ever feel like you're competing against yourself?
• 2:42
  Speaker 1: Now?
• 2:42
  Speaker 5: I think all different concepts and different vibes. Like if
• 2:44
  Speaker 5: you want like more of a New Orleans Southern cuisine,
• 2:48
  Speaker 5: you go Tomorrow's.
• 2:49
  Speaker 1: If you want.
• 2:51
  Speaker 5: Asian fusion, you go to Sun Chun. You want a
• 2:53
  Speaker 5: steakhouse vibe, different Ambiance.
• 2:56
  Speaker 3: Royal Steakhouse is amazing.
• 2:57
  Speaker 1: Yeah, totally different vibe you go Tomorrow Steak.
• 2:59
  Speaker 5: But if we want like more brunch outdoor type of vibe,
• 3:03
  Speaker 5: you go to Monday. And Monday's are totally different, you know,
• 3:06
  Speaker 5: spot than all of them. So when people ask me
• 3:09
  Speaker 5: which one I like the best, it's kind of hard
• 3:11
  Speaker 5: to say because they're all different.
• 3:13
  Speaker 1: So it's all offer different vibes.
• 3:15
  Speaker 5: So if they were more similar, maybe I can say
• 3:19
  Speaker 5: which one I like the best, But you know, depends
• 3:21
  Speaker 5: on what I want.
• 3:21
  Speaker 3: Which one are you at the most?
• 3:24
  Speaker 5: At one point I was at Monday the most because
• 3:26
  Speaker 5: that's what the office, you know, is, But right now
• 3:29
  Speaker 5: I'm at Spicy Mango. I'm at Morrows cauld We just
• 3:31
  Speaker 5: you know, last year we bought the building. Then we're renovating,
• 3:33
  Speaker 5: so we upstairs had Airbnb's gutted. It made it a
• 3:38
  Speaker 5: kitchen bar dining, private dining. So the expansion went from
• 3:41
  Speaker 5: holding eighty five people to hold them maybe you know,
• 3:44
  Speaker 5: close to two hundred.
• 3:45
  Speaker 4: Where you have a real Jamaicans in there sucking their
• 3:47
  Speaker 4: teeth at you when people come in.
• 3:48
  Speaker 5: Right, we got a lot of people, so it's it's
• 3:53
  Speaker 5: actually our one our head chefs. You know, she's Jamaican,
• 3:56
  Speaker 5: so yeah, we're definitely gonna have the real thing nick
• 4:00
  Speaker 5: Caribbean vibes and fusion.
• 4:03
  Speaker 1: Now.
• 4:03
  Speaker 2: Also, you know you do this with your mom and
• 4:05
  Speaker 2: your grandmother. Yes, so break that down. I was working
• 4:08
  Speaker 2: with your mom and your grandma because sometimes family business
• 4:10
  Speaker 2: is not the best thing in the world.
• 4:11
  Speaker 1: Man, working with your mother.
• 4:13
  Speaker 2: And I love your mom and grandma. I love them
• 4:14
  Speaker 2: to death. They always come out the kitchen show love
• 4:17
  Speaker 2: to say, you know hello, So I love them.
• 4:19
  Speaker 1: Man.
• 4:19
  Speaker 5: It's crazy because work with my mom is definitely early on,
• 4:23
  Speaker 5: she had to like it was, you know, we'll meet
• 4:27
  Speaker 5: up at work and she they still think I'm a son,
• 4:29
  Speaker 5: but mamy business partner. So it was a total different
• 4:32
  Speaker 5: experience because we had to learn to work with each other.
• 4:34
  Speaker 5: You know, we never worked with each other in that capacity,
• 4:37
  Speaker 5: so it was challenging.
• 4:39
  Speaker 1: You know.
• 4:39
  Speaker 5: It was times where we were just you know, it
• 4:41
  Speaker 5: was tough for us to get along just because we're
• 4:45
  Speaker 5: you know, mom and son and you know, partners and stuff.
• 4:48
  Speaker 5: So it was tough for me and my grandma. Uh,
• 4:52
  Speaker 5: you know, I opened up that spoty eye and I
• 4:53
  Speaker 5: named it after her. It was like my me, you know,
• 4:56
  Speaker 5: paying homage to just her journey, just everything she's done,
• 4:59
  Speaker 5: you know, coming from career to America and building that
• 5:02
  Speaker 5: you know, that that foundation for us to build on.
• 5:05
  Speaker 5: It's kind of me giving her flowers while she can
• 5:06
  Speaker 5: still smell them. So that's where sun chunk comes from.
• 5:10
  Speaker 5: And uh, you know, I open that up and you know,
• 5:13
  Speaker 5: it's been cool. Of course, she wants things to be
• 5:16
  Speaker 5: the way that she envisioned, and sometimes, you know, it's
• 5:19
  Speaker 5: not really the way that you can operate a business
• 5:23
  Speaker 5: that does as much value as we do. More like
• 5:26
  Speaker 5: a mom and pop, yeah you can, but you know we're.
• 5:28
  Speaker 6: More of like high functioning.
• 5:30
  Speaker 1: Yeah, you know, more of like a corporate setup.
• 5:32
  Speaker 5: Now have hr have you know, marketing directors, just the
• 5:37
  Speaker 5: whole team, you know, close to five hundred employees.
• 5:39
  Speaker 6: You got some nice studs working in Mondays too. I
• 5:41
  Speaker 6: wanted to say that, see some good studs. There's some nice,
• 5:45
  Speaker 6: handsome and pretty still you know, because that's.
• 5:47
  Speaker 2: Why Mondays all the time.
• 5:49
  Speaker 6: Yeah, I haven't yet, Like you like your food, I
• 5:55
  Speaker 6: was like, yeah, so I don't have.
• 5:58
  Speaker 3: Like studn muffins. Do you know.
• 6:02
  Speaker 1: Listen, when they hear this, they're gonna be yes, I.
• 6:05
  Speaker 3: Love that already loved jes Now I'm a stud magnet.
• 6:11
  Speaker 4: When you and your mom bump heads, like how do
• 6:13
  Speaker 4: you how do you shift it from business to personal?
• 6:17
  Speaker 3: You know, you bump head and then you still got
• 6:18
  Speaker 3: to go back to being your mom's son.
• 6:20
  Speaker 5: Well, so it will of course it would affect personal,
• 6:23
  Speaker 5: but it was more so when we first started to
• 6:26
  Speaker 5: partner up because we had to figure out how to
• 6:28
  Speaker 5: operate with each other. Uh, she wanted her way, I
• 6:31
  Speaker 5: wanted my way, and unfortunate, you can have it both
• 6:34
  Speaker 5: ways sometimes, you know, sometimes you gotta really decide on
• 6:37
  Speaker 5: which way we're going.
• 6:38
  Speaker 1: So it's just us just just learning.
• 6:41
  Speaker 5: And but it did affect personal at times because if
• 6:44
  Speaker 5: we're not talking at work, we're not talking you know,
• 6:46
  Speaker 5: at home or and they affect our personal.
• 6:48
  Speaker 1: And it's a challenge.
• 6:50
  Speaker 5: But you know, you got to be patient and you
• 6:51
  Speaker 5: got to just really learn how to operate with you know,
• 6:55
  Speaker 5: with family. You know, in amongst of just operating a business.
• 7:00
  Speaker 3: Was the Super Bowl weekend everything you thought it was
• 7:02
  Speaker 3: gonna be.
• 7:02
  Speaker 1: Yeah, man, super Bowl was. You know.
• 7:04
  Speaker 5: My whole thing was to just uh, when I do
• 7:06
  Speaker 5: put when I produce events, it's not just about making money,
• 7:09
  Speaker 5: It's about showing up, showing up for the New Orleans
• 7:12
  Speaker 5: as a whole. And you know, just when people come
• 7:15
  Speaker 5: in New Orleans like as y'all know, I like to
• 7:16
  Speaker 5: show that Southern hospitality. So I wanted to roll it
• 7:19
  Speaker 5: out and you know, get it popping. So that's what
• 7:22
  Speaker 5: I did. You know, we had Travis Scott, Cardy b Meek,
• 7:26
  Speaker 5: Gilly Wilow, h Glorrilla.
• 7:29
  Speaker 1: Uhl.
• 7:33
  Speaker 5: Fifty end of not showing up because he has some
• 7:35
  Speaker 5: something happy had, Cooming Town, Sexy, red Kias and not
• 7:39
  Speaker 5: and everybody.
• 7:39
  Speaker 1: It was crazy all.
• 7:40
  Speaker 3: That different spots I saw the party.
• 7:42
  Speaker 5: Yeah, so I had three different venues. I own a
• 7:45
  Speaker 5: spot called Hide and Seek which is a club, a
• 7:46
  Speaker 5: spot called Treo which is the club and not running out,
• 7:49
  Speaker 5: this venue called Empire, and some good friends of my own,
• 7:52
  Speaker 5: Alonzo and Joey. So I did that, and you know,
• 7:56
  Speaker 5: the whole goal was to just really you know, you know,
• 8:00
  Speaker 5: the last time we had an opportunity like this was
• 8:02
  Speaker 5: All Star in twenty seventeen. So when something like this happens,
• 8:05
  Speaker 5: I feel like it's a time to not just make money,
• 8:08
  Speaker 5: but to really just have a great time and sure, everybody,
• 8:13
  Speaker 5: how we do it in New Orleans?
• 8:14
  Speaker 2: I was gonna ask, you know, during COVID, a lot
• 8:16
  Speaker 2: of restaurants that first did bad and then they picked
• 8:18
  Speaker 2: back up. But then when the world opened back up,
• 8:20
  Speaker 2: a lot of restaurants closed. We see it, PF Chains
• 8:23
  Speaker 2: they had problems and Applebee's TGF Fridays, Red Lobster. Even so,
• 8:29
  Speaker 2: how is the restaurant business as far as you and
• 8:31
  Speaker 2: how are you you sustaining?
• 8:32
  Speaker 1: Well?
• 8:33
  Speaker 5: It was one of those things where, you know, COVID
• 8:36
  Speaker 5: kind of slowed everybody down, and me coming out of COVID,
• 8:39
  Speaker 5: I was so motivated to do something, figure it out
• 8:41
  Speaker 5: because I felt like it slowed everything down that I
• 8:44
  Speaker 5: was doing. So I opened up Treehouse in twenty twenty
• 8:47
  Speaker 5: one Memorial Weekend, and you know, everybody wanted to be outside.
• 8:51
  Speaker 5: So I'm making, you know, the most money ever made.
• 8:54
  Speaker 5: And so I got a taste for like I had
• 8:56
  Speaker 5: Marrows open, I opened up Treehouse, and I got a
• 8:58
  Speaker 5: taste for them. Like I'm making this fast money, I
• 9:00
  Speaker 5: wanted to reinvest it. So a lot of spots that
• 9:03
  Speaker 5: were calling about to rent, they you know, they weren't available.
• 9:07
  Speaker 5: But at one point, you know, everybody started calling me.
• 9:10
  Speaker 5: And during COVID Man, I committed to like four locations,
• 9:13
  Speaker 5: five locations because I opened up open up after the
• 9:16
  Speaker 5: Treehouts opened up five more locations, and you know, it
• 9:19
  Speaker 5: kind of really just made me level up. You know,
• 9:21
  Speaker 5: I was just you know, COVID made everybody feel like
• 9:24
  Speaker 5: they had to do something, to do more. And so
• 9:27
  Speaker 5: you know, now, Spicy Mango, I'm finally getting to a
• 9:29
  Speaker 5: point where we're about to open up due to just
• 9:32
  Speaker 5: me not really understanding the industry and how much time
• 9:35
  Speaker 5: and money it takes. But it was a grind and I'm.
• 9:38
  Speaker 1: Glad I did it. It taught me a lot.
• 9:40
  Speaker 5: But you know, to commit to so much and not
• 9:44
  Speaker 5: really have a full understanding of what's all required, you know,
• 9:48
  Speaker 5: it's like you really rolling the dice. So I'm blessed
• 9:51
  Speaker 5: to just be at this point now where we're about
• 9:52
  Speaker 5: to open up and you know, this is seven location
• 9:55
  Speaker 5: and we've been blessed to see a lot of success
• 9:57
  Speaker 5: in the industry.
• 9:58
  Speaker 3: What's the ultimate goal for you?
• 10:00
  Speaker 5: Ultimate goal is, of course, it's to inspire the next
• 10:03
  Speaker 5: generation of black you know, restaurant tours, black hospitality, because
• 10:07
  Speaker 5: in this industry, it's not many people that look like
• 10:11
  Speaker 5: us that I can go to and get advice from.
• 10:13
  Speaker 5: I have a lot of friends who I talk to
• 10:16
  Speaker 5: have great successful businesses and that's been great mentors to me,
• 10:20
  Speaker 5: but it's not many people that I can talk to.
• 10:23
  Speaker 5: So I think definitely inspiring the next generation of black culinary,
• 10:28
  Speaker 5: Black hospitality, but also you know, growing something that you know,
• 10:36
  Speaker 5: like just just something for my family. You know, it's
• 10:38
  Speaker 5: bigger than just the money. It's the legacy. It's about
• 10:41
  Speaker 5: building something that you know can take care of me
• 10:43
  Speaker 5: and my family, you know, not just this generation, but
• 10:45
  Speaker 5: the next one.
• 10:45
  Speaker 4: You know, if somebody said to me, somebody I've forgot
• 10:47
  Speaker 4: who I talk to, this like, yeah, we might connect
• 10:50
  Speaker 4: with more roles the franchise And I'm like, franchising franchise Yeah,
• 10:54
  Speaker 4: Like why would you leave?
• 10:55
  Speaker 1: No?
• 10:55
  Speaker 4: All?
• 10:56
  Speaker 5: No, well well no, so so I'm not franchising, right
• 10:59
  Speaker 5: I got a lot of people who called about franchising
• 11:01
  Speaker 5: or just even companies that want to invest into what
• 11:04
  Speaker 5: we're doing the Hospitality group.
• 11:05
  Speaker 1: But right now it's like, you know, we're doubling down.
• 11:09
  Speaker 5: Actually had a conversation yesterday with a good friend who
• 11:12
  Speaker 5: invested into a lot of different ventures and extremely successful,
• 11:16
  Speaker 5: and he was just like, man, it's time to start
• 11:17
  Speaker 5: taking you know, it's time to start raising money. Right,
• 11:19
  Speaker 5: you're doing extremely well, but imagine how how bigger you
• 11:22
  Speaker 5: can get if you do so. I'm I'm I'm conflicting
• 11:24
  Speaker 5: on what we're what we're gonna do, but the goal
• 11:28
  Speaker 5: is to you know, become you know, one of the
• 11:29
  Speaker 5: largest black hospitality groups in the country and not limited
• 11:32
  Speaker 5: to you know, we just wanna be able to inspire
• 11:35
  Speaker 5: people through what we're doing. I never knew I was
• 11:37
  Speaker 5: gonna be in this industry, but to be in it
• 11:41
  Speaker 5: and to do something with my moms, to have my
• 11:44
  Speaker 5: family involved, it's a feeling less indescribable.
• 11:47
  Speaker 2: You know, is Atlanta in Houston next? Houston host time
• 11:52
  Speaker 2: spend most time.
• 11:53
  Speaker 5: I've been living in Houston for like three and a
• 11:54
  Speaker 5: half years. You know, I got some homies out there
• 11:56
  Speaker 5: who who've kind of been a tremendous help, like a life.
• 12:01
  Speaker 5: There's some guys in the industry, you know, hospitality industry
• 12:04
  Speaker 5: that I really am. I in respect what they do,
• 12:06
  Speaker 5: you know, because they've they've done it even prior to
• 12:09
  Speaker 5: me getting into it. You know, I will see what
• 12:10
  Speaker 5: they're doing and that's one of the people that I
• 12:12
  Speaker 5: can say that Junior Martin, Big Jay, that I was
• 12:15
  Speaker 5: really inspired by somebody who looked like me.
• 12:18
  Speaker 3: You know, is the food gonna taste the same though
• 12:20
  Speaker 3: it is?
• 12:20
  Speaker 5: You know, I'm like, I'll be there, my mom would
• 12:22
  Speaker 5: be there, and it's a forty five minute flight, right.
• 12:24
  Speaker 1: You know, we're real.
• 12:25
  Speaker 5: You know, it's all about just the just the structure
• 12:28
  Speaker 5: that you have, like the chefs and just the systems
• 12:31
  Speaker 5: that you have. So you know, I ain't no about everything, man,
• 12:34
  Speaker 5: so I may ensure that you know, we're on point
• 12:36
  Speaker 5: with that.
• 12:37
  Speaker 3: How was I was doing tammering with your mom?
• 12:40
  Speaker 1: Oh man? Tamor with my mom? Was?
• 12:42
  Speaker 5: That was dope, man, because we did it what Tuesday?
• 12:45
  Speaker 5: We came out here for that and it was a
• 12:47
  Speaker 5: different experience because you you know, grew up you watch
• 12:49
  Speaker 5: these talk shows and to be on and they got
• 12:52
  Speaker 5: the door that open in the audience and you walk
• 12:54
  Speaker 5: out and everybody just you know, screaming and stuff. It
• 12:57
  Speaker 5: was pretty cool, totally different experience.
• 13:00
  Speaker 3: When do you get.
• 13:00
  Speaker 6: Rest because you got restaurants in the day, you got
• 13:05
  Speaker 6: all these businesses, and then at nights you still do
• 13:07
  Speaker 6: your events, like where do you even get rest?
• 13:11
  Speaker 1: So, like, I'm so used to it.
• 13:12
  Speaker 5: So just say if I get in at one, two
• 13:14
  Speaker 5: am or even later, you know, I use the next
• 13:17
  Speaker 5: day to really rest. You know, I got to catch
• 13:19
  Speaker 5: up on my rest because I'm really like if I
• 13:22
  Speaker 5: get in late, I still got to wake up early.
• 13:23
  Speaker 5: I still wake up, I go to the gym. I
• 13:25
  Speaker 5: like to follow the same regiment. And I think, you
• 13:27
  Speaker 5: know that consistency has really helped me, just not just
• 13:31
  Speaker 5: in my morning routine, but my day to day life
• 13:33
  Speaker 5: really helped me, you know, get to I MAC, you know,
• 13:36
  Speaker 5: so I rest.
• 13:38
  Speaker 1: Whenever, you know, whenever you can.
• 13:40
  Speaker 5: Yeah, when if I get in, like some days I
• 13:42
  Speaker 5: go in early and I just rest, and you know,
• 13:43
  Speaker 5: some days I get in late. So but I could
• 13:46
  Speaker 5: never like, you know, just get a four nice rest
• 13:51
  Speaker 5: of course if I'm coming in late, so I still
• 13:53
  Speaker 5: got to get up early.
• 13:54
  Speaker 2: Adam, what jesster, you also got a child, yes, a.
• 13:56
  Speaker 1: Five year old, so you got a favre. Wow, man,
• 13:58
  Speaker 1: it's a girl, boy girl a girl.
• 14:00
  Speaker 2: Yeah.
• 14:01
  Speaker 6: So she demands daddy's time too, and it's crazy.
• 14:05
  Speaker 5: She told me, said, Daddy, he's taking me and mommy
• 14:06
  Speaker 5: on the date she'd be looking forward to the date,
• 14:08
  Speaker 5: you know. So, yeah, it's a full time job. But
• 14:11
  Speaker 5: you're just, you know, just figuring it out. Like I
• 14:14
  Speaker 5: don't have it all figured out. Every day is a
• 14:15
  Speaker 5: new day, and we just bad. I'm just trying to
• 14:18
  Speaker 5: figure how to balance it. But I make it work,
• 14:20
  Speaker 5: you know, got to. I have no other choice.
• 14:23
  Speaker 3: That's right.
• 14:25
  Speaker 2: With your employees, how difficult it is. We're dealing with
• 14:27
  Speaker 2: different personalities.
• 14:29
  Speaker 1: Oh man, I think that's the most difficult challenge.
• 14:32
  Speaker 2: But and when you have to let somebody go, do
• 14:35
  Speaker 2: you do it? Or does the human resource department do it?
• 14:37
  Speaker 1: Oh?
• 14:37
  Speaker 5: Human resources? At one point when we were a lot smaller,
• 14:39
  Speaker 5: I would do it. But you know, I realized I
• 14:41
  Speaker 5: had to remove myself from a lot of that just
• 14:43
  Speaker 5: because you know, I can't be the I can't be
• 14:46
  Speaker 5: the person hiring the firing.
• 14:47
  Speaker 1: You know.
• 14:47
  Speaker 5: At this point, you know my team they hire and
• 14:50
  Speaker 5: they fire as well. But it's tough dealing with a
• 14:54
  Speaker 5: bunch of different personalities. But I think we have a
• 14:56
  Speaker 5: great team.
• 14:57
  Speaker 1: I love it. It's like one big family.
• 15:00
  Speaker 5: So you know, it's not I wouldn't say it's the
• 15:02
  Speaker 5: toughest because you know, a lot of people who work
• 15:04
  Speaker 5: with with us. You know, I've been known for a
• 15:08
  Speaker 5: long time, and you know, even though we've known each
• 15:10
  Speaker 5: other for a long time, we don't let that affect
• 15:13
  Speaker 5: how we operate. So it's it's cool, man. I love it.
• 15:18
  Speaker 6: When is Spicy Mango open?
• 15:20
  Speaker 5: So Spicy Mango is about about thirty to forty five
• 15:24
  Speaker 5: days out, So sometime next month in May, we'll be opening.
• 15:27
  Speaker 1: Soft. Won't really.
• 15:30
  Speaker 5: Do a grand opening, probably into June or closer to essence,
• 15:33
  Speaker 5: So you know we're going to take our time, Yeah,
• 15:35
  Speaker 5: just to kind of ease into it, not really like
• 15:38
  Speaker 5: you know, broadcasting that we're open, but just open Soft
• 15:41
  Speaker 5: and get the kinks out, just so that when we
• 15:43
  Speaker 5: do fully open, you know, we'll prepare.
• 15:47
  Speaker 3: Yeah, you know a load.
• 15:48
  Speaker 4: You always are very you know, you're the consummate businessman,
• 15:51
  Speaker 4: always so professional.
• 15:53
  Speaker 3: What happened with you and the food reviewer? I can't
• 15:57
  Speaker 3: really ask whatever.
• 16:00
  Speaker 4: It was a video of Larry interacting with a few
• 16:03
  Speaker 4: reviewer and the full reviewer tried to well, he tried
• 16:06
  Speaker 4: to take his phone.
• 16:07
  Speaker 3: You know, you try to take your phone.
• 16:08
  Speaker 1: Man, I don't remember what happened. I don't know what happened.
• 16:10
  Speaker 5: Just throwing hands, No damn.
• 16:17
  Speaker 1: But now.
• 16:19
  Speaker 2: You know what I produces his asshole Now that's why
• 16:23
  Speaker 2: they were playing walking No.
• 16:26
  Speaker 5: No, it's honestly, uh man, just being a black man
• 16:30
  Speaker 5: and successful young in a city where like New Orleans,
• 16:34
  Speaker 5: I think in any city, Uh, you just run the
• 16:36
  Speaker 5: issues at times, you know, like I'm outside majority like
• 16:40
  Speaker 5: more than nine nine percent of people, and when you are,
• 16:42
  Speaker 5: you know, things happen.
• 16:44
  Speaker 3: I mean, but you need security though, Larry, you know, I.
• 16:49
  Speaker 5: Know I have security, but you know, it's like I
• 16:52
  Speaker 5: like to be alone a lot of times.
• 16:53
  Speaker 1: That's the issue. I like to be alone a lot
• 16:54
  Speaker 1: of times.
• 16:55
  Speaker 5: So people don't know I'm like this introvert extrovert to
• 16:58
  Speaker 5: where I've been around so many people for so long
• 17:01
  Speaker 5: that I enjoy being alone. So it's kind of like
• 17:07
  Speaker 5: what I've morphed into over the years just because of
• 17:11
  Speaker 5: you know, it's so much in this industry. But I
• 17:14
  Speaker 5: just learned, like you know, just just sometimes things happen,
• 17:16
  Speaker 5: and you know, there's never no hard feelings, but you know,
• 17:19
  Speaker 5: at the end of the day, you know, when it
• 17:20
  Speaker 5: comes to anything that is mine, I'm definitely protected, you
• 17:25
  Speaker 5: know by any mean, so just sometimes unfortunate situations happened,
• 17:28
  Speaker 5: and ain't never intentional, but you know, it just happened.
• 17:31
  Speaker 4: And it's interesting here you said that you've been living
• 17:33
  Speaker 4: in Houston the last few years because I thought you
• 17:35
  Speaker 4: were still.
• 17:36
  Speaker 1: No, But I'm never really there.
• 17:38
  Speaker 5: I'm never really there just because once I committed, I
• 17:41
  Speaker 5: moved out there during EIDA and that's when a storm
• 17:43
  Speaker 5: hit New or was in twenty twenty one, the first
• 17:46
  Speaker 5: year of everything really opened up, and I thought I
• 17:49
  Speaker 5: was gonna be able to be.
• 17:49
  Speaker 1: Out there more. But when when that happened, when I.
• 17:53
  Speaker 5: When I committed to all these restaurants, like I couldn't
• 17:56
  Speaker 5: go to Houston and spend all the time I wanted
• 17:57
  Speaker 5: out there because I didn't know that it was gonna
• 18:00
  Speaker 5: acquire all this time and energy, and so you know,
• 18:03
  Speaker 5: I ended up just keeping it just so I won't
• 18:04
  Speaker 5: get so comfortable in New Orleans and decide not to
• 18:09
  Speaker 5: take that next step, you know, so because I'm really
• 18:11
  Speaker 5: looking forward to that next step in that next chapter,
• 18:13
  Speaker 5: to where we expand, and I think, you know, I've
• 18:16
  Speaker 5: done a great job of just doing what we're doing
• 18:18
  Speaker 5: in New Orleans, but now it's time to just really
• 18:20
  Speaker 5: spread those wings.
• 18:21
  Speaker 2: All right, Well, we appreciate you for joining US Orleans
• 18:24
  Speaker 2: because people in the comments were saying that that you
• 18:26
  Speaker 2: needed to get out of New Orleans because the hate
• 18:28
  Speaker 2: is so real for successful people.
• 18:30
  Speaker 3: Do you feel that way, man?
• 18:31
  Speaker 1: Yeah?
• 18:31
  Speaker 5: And my og told me he had a conversation yesterday, right, Canaan, Right,
• 18:34
  Speaker 5: and he was just saying that, like, you know, being
• 18:37
  Speaker 5: a black man ain't easy, man, just no matter where
• 18:39
  Speaker 5: you are, just being successful in black wherever you are,
• 18:42
  Speaker 5: it's different. Because like I had a conversation with a
• 18:44
  Speaker 5: front of mine as well. He looked different than me, successful,
• 18:48
  Speaker 5: extremely wealthy, and I explained to him and say, you
• 18:51
  Speaker 5: won't you know, you don't have the same problems that
• 18:53
  Speaker 5: I have. And I mean I have the same problems
• 18:55
  Speaker 5: you have. But you know, being black and successful in
• 18:58
  Speaker 5: any city, especially as all the city where it's not
• 19:02
  Speaker 5: as big as in New York, right, I mean you
• 19:04
  Speaker 5: can sometimes be a target, are just standing out, so
• 19:08
  Speaker 5: you know, it's it's tough, but you know that just
• 19:10
  Speaker 5: would come with it, you know, it's not something It
• 19:12
  Speaker 5: made me realize that years and years ago I used
• 19:16
  Speaker 5: to you know, I become more protective about what's mine
• 19:19
  Speaker 5: and not so open about everything. You know, so because
• 19:23
  Speaker 5: you start to just realize that, man, it just ain't
• 19:27
  Speaker 5: the best just for everybody to know everything about what
• 19:29
  Speaker 5: you got.
• 19:29
  Speaker 1: Going on, what's happening.
• 19:31
  Speaker 5: I'm already outside a lot, you know, I mean just
• 19:33
  Speaker 5: because I'm got my businesses and stuff.
• 19:35
  Speaker 1: So you know, it's tough, but you know, it is
• 19:38
  Speaker 1: what it is. It come with it.
• 19:39
  Speaker 3: Somebody gotta do it.
• 19:40
  Speaker 1: Somebody got to do it right, all right.
• 19:42
  Speaker 2: Well, if you're in New Orleans, definitely check out tell
• 19:43
  Speaker 2: them the lineup. But all the restaurants, so come to
• 19:46
  Speaker 2: New Orleans.
• 19:47
  Speaker 5: Check out Morrow's Monday Sun Chung, Morrow's Steak, Spicy Mango
• 19:51
  Speaker 5: is opening up in about thirty or forty five days
• 19:54
  Speaker 5: in New Orleans. Cribban Fusion, and you gotta come to Treehouse.
• 19:58
  Speaker 5: Gotta come to the Treehouse. You gotta come to hide
• 19:59
  Speaker 5: and see, you know. So so far as seven locations,
• 20:04
  Speaker 5: we'll maybe open up more soon. Just really depend on uh,
• 20:09
  Speaker 5: this really depends on a few different things. But yeah,
• 20:11
  Speaker 5: definitely plan on moving to Houston.
• 20:13
  Speaker 4: I love man, what just said is true because it
• 20:15
  Speaker 4: got it got the ambiance, but then it got just
• 20:17
  Speaker 4: the dope ass subverern food like and then Larry set
• 20:20
  Speaker 4: me and my wife up because it was our anniversary.
• 20:22
  Speaker 3: That weekend, we had a ball. Thank you very much.
• 20:25
  Speaker 1: I appreciate y'all. Thank you.
• 20:26
  Speaker 2: If you one night life, that's it's one of the
• 20:29
  Speaker 2: safest places to go to. You check out your treathouse
• 20:31
  Speaker 2: on Mondays. It's like I said, you never know who's
• 20:33
  Speaker 2: in that. I've been in the times where Nas was in
• 20:34
  Speaker 2: the back cut in the corner chilling.
• 20:36
  Speaker 3: I'd have been a time.
• 20:37
  Speaker 2: Where Fabers in there. Cardial, it doesn't matter. But appreciate
• 20:40
  Speaker 2: you for joining us.
• 20:40
  Speaker 1: Bro. I appreciate y'all. Thank y'all. It's Larry Morrow.
• 20:42
  Speaker 2: It's the Breakfast Club. Good morning. Wake that ass up
• 20:46
  Speaker 2: in the morning.
• 20:46
  Speaker 1: The Breakfast Club.