Latest / Earn Your Leisure / EYL #140 JIMMY RODRIGUEZ ON BUILDING A RESTAURANT EMPIRE

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EYL #140 JIMMY RODRIGUEZ ON BUILDING A RESTAURANT EMPIRE · Earn Your Leisure

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  Speaker 4: My graduates from my school being forced bad and drop
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  Speaker 4: drop Mike.
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  Speaker 3: Drop bad drop.
• 2:15
  Speaker 2: All right, guys, welcome back e y L Legendary episode.
• 2:19
  Speaker 2: I'm pretty sure. So this is this is a while
• 2:21
  Speaker 2: in the making. So if you're from New York, you've
• 2:24
  Speaker 2: heard of the name Jimmy. It's ironic because it's like
• 2:27
  Speaker 2: Jimmy is one of these names, is one of the
• 2:28
  Speaker 2: probably most popular names in the world. So, I mean,
• 2:31
  Speaker 2: Jimmy is like anybody will be named Jimmy. Right, Well,
• 2:33
  Speaker 2: if you from New York, there's one, Jimmy, that's a fact.
• 2:36
  Speaker 2: Jimmy Jones, Jim Jones, Jim Jones is jim This is different, this.
• 2:41
  Speaker 5: Is this is legend.
• 2:43
  Speaker 2: So yeah, it's so many different rappers. Well, you know
• 2:46
  Speaker 2: a z So shouts to so Soid that comes to
• 2:48
  Speaker 2: the firm album follow Me, and Jimmy is up in
• 2:50
  Speaker 2: the Bronx. So it's just one of these things that
• 2:53
  Speaker 2: just became such a staple in New York, from Jimmy's
• 2:57
  Speaker 2: to Jimmy's seafood to donkle Kee to some free throw
• 3:00
  Speaker 2: to get sold row to. Akrie said that correctly, Yes,
• 3:06
  Speaker 2: a cree now in back in the Bronx and Jimmy
• 3:10
  Speaker 2: Rodriguez had has a legendary career as a restaurant tour.
• 3:14
  Speaker 2: A legendary restaurant tour, I believe how long over thirty
• 3:19
  Speaker 2: years something like that.
• 3:19
  Speaker 3: Twenty years, let's keep the number down. A would have
• 3:23
  Speaker 3: been more than forty though, you know what.
• 3:24
  Speaker 2: I'm saying, you know, yeah, for sure culture I car
• 3:28
  Speaker 2: in New York City. So I was in the spot
• 3:32
  Speaker 2: a few months ago, probably like four or five, maybe
• 3:34
  Speaker 2: six months ago, I don't know, a while back, and
• 3:36
  Speaker 2: I was with a good friend of mine shout out
• 3:38
  Speaker 2: to tell us, and we was in there and we
• 3:40
  Speaker 2: was waiting. They was they was full. So we're sitting
• 3:44
  Speaker 2: at the couch like just waiting for you know, somebody
• 3:46
  Speaker 2: to see us. So the waitress comes over like, you know,
• 3:50
  Speaker 2: you know, we got some shots for you, like free drinks.
• 3:52
  Speaker 2: I'm like, all right, cool. He's like it comes from Jimmy.
• 3:55
  Speaker 2: I didn't know that it was that Jimmy. So I looked,
• 3:57
  Speaker 2: I'm like thanks, because the last time I saw him
• 4:00
  Speaker 2: he waged a lot more weight, so he.
• 4:03
  Speaker 3: Lost a lot of weights.
• 4:05
  Speaker 2: Yeah, so I didn't recognize that was a heavyweight. He
• 4:08
  Speaker 2: gave me, you know, the mafia nod.
• 4:09
  Speaker 3: Like what's up. I'm like, what's up?
• 4:12
  Speaker 2: So long story short, it turns out that his son
• 4:15
  Speaker 2: is a huge support of our Alesia and his son
• 4:17
  Speaker 2: told him like, that's Unerleisia.
• 4:18
  Speaker 3: You can't have him waiting. I like that, So we
• 4:23
  Speaker 3: chopped it out.
• 4:23
  Speaker 2: He came over and we spoke for like two hours,
• 4:27
  Speaker 2: and you know, I was just letting him know who
• 4:28
  Speaker 2: we were. It was just you know, just trading stories
• 4:32
  Speaker 2: and it was just a really dope experience. And I
• 4:34
  Speaker 2: told him, you gotta come on the podcast. Man, he
• 4:37
  Speaker 2: asked me at the time. He's like, I heard you
• 4:38
  Speaker 2: got you know, a big podcast. And he's like I'm like, yeah,
• 4:41
  Speaker 2: it's number one. And he was like number one where
• 4:44
  Speaker 2: and I'm like in the world.
• 4:45
  Speaker 3: I come, I don't know, said you number one guy.
• 4:53
  Speaker 2: It's then a couple a couple of months later, we
• 4:54
  Speaker 2: hit number one in the world. So I spoke that
• 4:57
  Speaker 2: into existence. So and then a couple of weeks ago,
• 5:00
  Speaker 2: our friends was in there shout out to Mike, Damn
• 5:03
  Speaker 2: Rich the whole crew, and they was like, yo, you're
• 5:06
  Speaker 2: never gonna believe who we got to come on on
• 5:07
  Speaker 2: Alesia and they faced something. I'm like, I already spoke
• 5:10
  Speaker 2: to him. He said, you already committed. We was just
• 5:12
  Speaker 2: waiting for the Okay, So, long story short, we finally
• 5:16
  Speaker 2: got this done. So I'm looking forward to an exciting conversation. So,
• 5:19
  Speaker 2: first and foremost, thank you for joinings. Appreciate it.
• 5:21
  Speaker 3: I'm excited, you know, just to see be part of
• 5:25
  Speaker 3: your show and number one show, and I know your
• 5:28
  Speaker 3: audience wants to hear different topics and I think that
• 5:31
  Speaker 3: you know, what I've done over the last forty years
• 5:32
  Speaker 3: is interesting. You know, I've done it you know, at
• 5:35
  Speaker 3: different times. And I know there's a lot of people
• 5:37
  Speaker 3: out here that have a Jimmy story.
• 5:40
  Speaker 5: That's true.
• 5:40
  Speaker 6: I told you before we started that my first ever beverage,
• 5:44
  Speaker 6: alcoholic beverage was at Jimmy's. It was the first time
• 5:46
  Speaker 6: I ever tasted a Long Island iced tea. And for
• 5:48
  Speaker 6: the next ten years, that's the only thing I had.
• 5:50
  Speaker 3: It was only the real ID or fake ID.
• 5:52
  Speaker 2: I don't want to get it statue limitations.
• 5:56
  Speaker 5: I don't want to get anybody.
• 5:57
  Speaker 3: Still, we still got to respect.
• 6:01
  Speaker 5: That she was a little too. Yeah, it was a fig.
• 6:04
  Speaker 3: We tried out. We tried our best to make sure
• 6:06
  Speaker 3: that I did do right.
• 6:07
  Speaker 6: But I looked a lot older. I always had a bid.
• 6:10
  Speaker 6: I always looked a lot older than I was. So
• 6:12
  Speaker 6: credit to your bouncers at the time, they didn't make
• 6:14
  Speaker 6: a mistack.
• 6:14
  Speaker 3: Yeah, for sure.
• 6:18
  Speaker 2: So we got I want to about a variety of
• 6:20
  Speaker 2: different things, just you know, the state of restaurants and
• 6:22
  Speaker 2: on COVID, your experience, all of the different stuff. But
• 6:25
  Speaker 2: I want to go back to where it started. So
• 6:27
  Speaker 2: how did you start and kind of you selling? You
• 6:30
  Speaker 2: just told me you were selling fish in the streets originally,
• 6:33
  Speaker 2: Like how did you start in the restaurant business.
• 6:36
  Speaker 3: Well, I started working for my dad as a young kid,
• 6:38
  Speaker 3: about fifteen sixteen years old. We were selling fish in
• 6:41
  Speaker 3: the street on the Crossbronx and Webster, but before that
• 6:44
  Speaker 3: was west Chester and the Bronx River, and we got
• 6:47
  Speaker 3: kicked out because it was so popular, and they we
• 6:49
  Speaker 3: went to the Crossbronx and Webster under the bridge, and
• 6:52
  Speaker 3: then from there we rented the building across the street.
• 6:56
  Speaker 3: We started selling fish on the side of the building,
• 6:59
  Speaker 3: and then we took the building over and that was
• 7:01
  Speaker 3: my school. It was Jimmy's Seafood, and then from jimmy
• 7:04
  Speaker 3: Seafood we went to Madi'scholar Carribe Then eventually we looked
• 7:09
  Speaker 3: to expand and we took over the Jimmy's Bronx Cafe
• 7:15
  Speaker 3: and Fordam Road, the Major Deacon. That was a forty
• 7:17
  Speaker 3: eight thousand square foot building. We tried to borrow the
• 7:22
  Speaker 3: money from everybody and anybody in the world, and I
• 7:25
  Speaker 3: remember buying the building for two point four million dollars.
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  Speaker 5: So I got it.
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  Speaker 6: So this is that story is pretty crazy because I
• 7:35
  Speaker 6: read it was it was two point five million, and
• 7:37
  Speaker 6: then mother nature took its course. Yes, and just kind
• 7:40
  Speaker 6: of like messed the building up a little bit to
• 7:42
  Speaker 6: your favorites, and the price got dropped.
• 7:45
  Speaker 3: It was three point two and then we got it
• 7:47
  Speaker 3: for two point four. And I remember trying to raise
• 7:51
  Speaker 3: the money and I'm like, we're doing so well at Jimmy's,
• 7:54
  Speaker 3: at Madi's collar Cardiebe it wouldn't be a problem to like,
• 7:57
  Speaker 3: you know, borrow the money from the bank. But you know,
• 8:01
  Speaker 3: every bank that I went to was a roadblock, and
• 8:04
  Speaker 3: it was like redline, you don't lend money to certain
• 8:06
  Speaker 3: people in certain neighborhoods because they cannot be successful. And
• 8:11
  Speaker 3: at the end of the day, I winded up putting
• 8:13
  Speaker 3: the deal together with Leon Katz, and he lent me
• 8:17
  Speaker 3: the money at twenty four percent. I almost had it
• 8:19
  Speaker 3: at thirty two percent from a group in Connecticut, but
• 8:22
  Speaker 3: he gave it to me for a million one. I
• 8:26
  Speaker 3: got three hundred from the seller and then a million
• 8:29
  Speaker 3: dollars they held back in paper, so I was paying
• 8:33
  Speaker 3: twenty four percent. And the fun part about it is
• 8:36
  Speaker 3: I remember leading to the fun part, you know in
• 8:40
  Speaker 3: life afternoon, like they're just challenges. It's not how many
• 8:44
  Speaker 3: times you fall us how fast you get up so
• 8:47
  Speaker 3: for me, it was like, I'm going to buy this building.
• 8:49
  Speaker 3: I don't know how, but I'm going to buy the building.
• 8:51
  Speaker 3: So I remember going into contracting to the property and
• 8:54
  Speaker 3: I gave them three hundred thousand, and the three hundred
• 8:58
  Speaker 3: thousand was from Reuben Sierra.
• 9:00
  Speaker 5: Ah, so the Salica king, yes, baseball players as.
• 9:04
  Speaker 3: A king, and so he gave me the money as
• 9:07
  Speaker 3: a deposit. He was supposed to be partners with our family,
• 9:10
  Speaker 3: and he backed out. But before he backed out, I
• 9:15
  Speaker 3: borrowed the money from Leon Kats. And the fun story
• 9:18
  Speaker 3: it was that Leon Katz came to he sent his
• 9:20
  Speaker 3: nephew Lenny, and Lenny pulled up and he looked at
• 9:24
  Speaker 3: the property and he's like, what are you doing. I'm like,
• 9:26
  Speaker 3: I'm building my restaurant. He said, but you don't own it.
• 9:30
  Speaker 3: How do you put so many people to work? I said, because,
• 9:33
  Speaker 3: like you said, you talk it into existence, you make
• 9:36
  Speaker 3: it happen. So I said, I'm going to own this property.
• 9:39
  Speaker 3: And the only way you're going to believe in me
• 9:40
  Speaker 3: and this property is by me turning around and putting
• 9:43
  Speaker 3: everything on the table. Win all, lose all. And I
• 9:46
  Speaker 3: did that. So he went back. He told his uncle
• 9:49
  Speaker 3: what was going on. He took pictures, looked at some paperwork,
• 9:53
  Speaker 3: and he said, I want to go to your house.
• 9:55
  Speaker 3: I want to see where you live. He came to
• 9:57
  Speaker 3: my house Michell La Parkway. I want to see your family.
• 10:00
  Speaker 3: Back he told his uncle. He likes to deal. He said,
• 10:02
  Speaker 3: the guy will do the twenty four percent, which twenty
• 10:04
  Speaker 3: four percent is the most interest they could charge. It's
• 10:07
  Speaker 3: like a loan shark. But that's professional loan shok like
• 10:10
  Speaker 3: the credit card companies right now. If they could charge
• 10:13
  Speaker 3: you fifty percent, they will, So twenty four percent was fine.
• 10:16
  Speaker 3: So he called up. At the time was Freddy Ferrare.
• 10:20
  Speaker 3: He was borough president, and Freddy said he asked Freddy,
• 10:23
  Speaker 3: what do you know about him? And he's like, that's
• 10:25
  Speaker 3: the that's the Latin restaurant guy. He that's what he does.
• 10:28
  Speaker 3: He works every day, he has a family. He just
• 10:31
  Speaker 3: that's all he does. He says none but good things
• 10:33
  Speaker 3: about him. So he goes back. He says, we'll lend
• 10:36
  Speaker 3: you the million dollars million one, but you got to
• 10:39
  Speaker 3: come up with forty four thousand dollars. So I asked
• 10:42
  Speaker 3: my dad for the forty four thousand. He gave it
• 10:43
  Speaker 3: to me. So basically, we bought this property with forty
• 10:46
  Speaker 3: four thousand out of our pocket, besides the money that
• 10:49
  Speaker 3: we used to start the construction. So I went to
• 10:52
  Speaker 3: all my vendors. I says, hey, guys, I need some money,
• 10:54
  Speaker 3: Like I buy one hundred thousand from you can instead
• 10:57
  Speaker 3: of thirty days? Can I go to ninety? And I
• 10:58
  Speaker 3: said nope, nope, nope, nope. So I doubled my order
• 11:02
  Speaker 3: trip and my orders, and all of a sudden, like
• 11:04
  Speaker 3: I can't pay you right now, We're gonna have to
• 11:05
  Speaker 3: work out some payments. So I really basically leverage every
• 11:09
  Speaker 3: credit card I borrowed from everybody to make this happen.
• 11:12
  Speaker 3: I remember, like a lot of my friends that I
• 11:14
  Speaker 3: would go to him, like, dude, could you lend me?
• 11:16
  Speaker 3: Can you give me a check for like twenty thousand?
• 11:18
  Speaker 3: Let it bounce. I just needed I don't really want
• 11:22
  Speaker 3: the money, let it help. You Gotta do whatever you
• 11:24
  Speaker 3: gotta do to make it legally, just to get over
• 11:26
  Speaker 3: that pace. So they're the fun part about it. So
• 11:30
  Speaker 3: I remember going out to Arizona. That was the first
• 11:32
  Speaker 3: time the World Trade Center got like attacked, and I'm
• 11:34
  Speaker 3: sitting with Rick Ruben Sierra and Ricky Henderson and that's
• 11:39
  Speaker 3: the time. But I picked up the check so I
• 11:41
  Speaker 3: can get into this deal. So I took fifty thousand.
• 11:43
  Speaker 3: I put it towards the air condition. I put fifty
• 11:45
  Speaker 3: thousand or one hundred thousand towards construction. And then Ruben
• 11:49
  Speaker 3: had a brother in in Puerto Rico and he called
• 11:53
  Speaker 3: him and said, I want you to check this property.
• 11:56
  Speaker 3: So he says to him, pull out the deal. I'm like,
• 12:00
  Speaker 3: women caused me. He said, like, listen, I got to
• 12:03
  Speaker 3: pull it out the deal. I'm like why, I said,
• 12:06
  Speaker 3: because my brother called. He didn't tell me the story.
• 12:09
  Speaker 3: So this cab driver was a good friend of my
• 12:11
  Speaker 3: mother in law, thought or whatever. He said, his brother
• 12:14
  Speaker 3: killed the deal on you. I'm like, what happened? He's
• 12:17
  Speaker 3: like he I found out later that he checked the
• 12:20
  Speaker 3: assessment of the property, not the appraisal. The assess for
• 12:24
  Speaker 3: tax purposes different from what it praised property, and it
• 12:27
  Speaker 3: was it was assessed for a million dollars or a
• 12:29
  Speaker 3: million five. So he pulled out of the deal. I said, well,
• 12:32
  Speaker 3: but I don't have the money. I'll pay you when
• 12:35
  Speaker 3: eventually I get into this deal. And you know, I remember,
• 12:39
  Speaker 3: like going to one hundred black men and asking them
• 12:43
  Speaker 3: for help, and that said, we can help you, but
• 12:45
  Speaker 3: we can't help the whole village. We will help you
• 12:48
  Speaker 3: because we know who you are, and that's how we'll
• 12:51
  Speaker 3: do it. And I remember, like little things that you
• 12:53
  Speaker 3: learned from your elders, the ogs, the master g's that
• 12:55
  Speaker 3: come to you, and you always look up to these guys.
• 12:57
  Speaker 3: And that was the beginning of Jimmy. So that became
• 13:01
  Speaker 3: an amazing property, busiest thing in the world. And then
• 13:05
  Speaker 3: at the Jimmy's Downtown, Jimmy's Uptown, Jimmy City Island, which
• 13:11
  Speaker 3: where they were all amazing places to go. I remember
• 13:14
  Speaker 3: running up and down around the city. But you know,
• 13:17
  Speaker 3: one of my craziest stories was stay away from Jimmy's
• 13:21
  Speaker 3: Cafe where the Yankees. Major League Baseball was so upset
• 13:28
  Speaker 3: that every major celebrity, basketball, football, hockey, every major celebrity
• 13:35
  Speaker 3: in the world went to Jimmy's. But why because I
• 13:39
  Speaker 3: became the caterer for the Yankees. So could you imagine
• 13:42
  Speaker 3: feeding every major celebrity star in the yank that came
• 13:47
  Speaker 3: to New York, not only the Yankees but visiting team.
• 13:49
  Speaker 3: So I was voted the best food in America for clubhouse.
• 13:52
  Speaker 3: So what do you think they wanted to go afterwards
• 13:54
  Speaker 3: with their family mind So instead of them making sure
• 13:57
  Speaker 3: that we wouldn't have problems with none of these celebrity
• 14:00
  Speaker 3: figures anything, they told him not to come to my place.
• 14:03
  Speaker 3: And that hit the front page and that went from
• 14:05
  Speaker 3: three hundred thousand dollars a week to less than one
• 14:07
  Speaker 3: hundred thousands.
• 14:08
  Speaker 2: So who started this campaign? So let's go into this
• 14:12
  Speaker 2: a little bit. So you were in the Yankees clubhouse
• 14:17
  Speaker 2: as a vendor food vendor.
• 14:18
  Speaker 6: Yeah, because I read that your uncle was the plug, right.
• 14:22
  Speaker 6: Your uncle was the guy that knew the Yankees players.
• 14:25
  Speaker 3: He played. He played Yankees for one two years, he remember.
• 14:29
  Speaker 3: I remember him telling them the story with Mickey Mantle
• 14:32
  Speaker 3: let him get his his locker right next to him
• 14:36
  Speaker 3: because they really wanted him out the locker room because
• 14:37
  Speaker 3: he was the only Spanish guy there. So racism within
• 14:40
  Speaker 3: Major League base couch has always been there for me.
• 14:43
  Speaker 3: I'm like the Yankees, great dynasty, amazing team, but I
• 14:49
  Speaker 3: believe in my heart that one of the most racist
• 14:52
  Speaker 3: teams in America. And I mean, you look at the
• 14:54
  Speaker 3: deal that the Yankees got in the Bronx. They ain't
• 14:57
  Speaker 3: giving back. They just keep taking and taking and taken.
• 15:00
  Speaker 3: I mean, it's a sad situation that you get these
• 15:04
  Speaker 3: major companies come into our community, rape it and put
• 15:07
  Speaker 3: nothing back, you know what I'm saying. But that's a
• 15:09
  Speaker 3: separate story. So the way I got into the Yankee
• 15:11
  Speaker 3: Stadium was at the time was an Italian restaurant, and
• 15:15
  Speaker 3: all the food that ever went into the Yankees was Italian.
• 15:18
  Speaker 3: Imagine Sylvia's or Jimmy's Bean and Yankees damn never gonna happen.
• 15:22
  Speaker 3: So one of the ways that happened was Bernnie Williams
• 15:25
  Speaker 3: is a rookie. So I'm like, hey, I sent them
• 15:29
  Speaker 3: a stuff lops to the next day, I send them
• 15:32
  Speaker 3: baa and a whole bunch of food, and de w
• 15:34
  Speaker 3: G's like, we don't want this food. We want this food.
• 15:38
  Speaker 3: And all of a sudden, I get a phone call
• 15:39
  Speaker 3: from Luke Cucuza and Robbie like, yo, we want a
• 15:41
  Speaker 3: meeting with you. Like what's up. It's like, oh, guys
• 15:44
  Speaker 3: want your food. And that was the beginning where you know,
• 15:47
  Speaker 3: we just became legendary. I did the nigs, I did
• 15:50
  Speaker 3: the meds, you know, and you just have to let
• 15:52
  Speaker 3: people know that you know, what you do is it's great,
• 15:55
  Speaker 3: it's quality, and you got to open doors for others.
• 15:58
  Speaker 3: And that was how I got my foot in the
• 16:01
  Speaker 3: door with there.
• 16:02
  Speaker 5: Bernie Williams Puerto Rican, Bernie Williams Marianna.
• 16:09
  Speaker 3: I remember the World Series they win where they going
• 16:11
  Speaker 3: to Jimmy's with their family and that drove people crazy
• 16:13
  Speaker 3: because that's what they wanted to be within their own people.
• 16:18
  Speaker 6: From the outside, it was like we saw those people
• 16:20
  Speaker 6: going there, and so as the public, it was like,
• 16:23
  Speaker 6: there might be a chance if we go there tonight
• 16:24
  Speaker 6: that we might see there.
• 16:25
  Speaker 5: You never know who's you never know who's going to
• 16:27
  Speaker 5: be in there.
• 16:27
  Speaker 6: Plus the jerseys are everywhere. It was like the first
• 16:29
  Speaker 6: place where you had the players would come, they give
• 16:31
  Speaker 6: you the jerseys on the wall. It's like, there might
• 16:33
  Speaker 6: be a chance tonight.
• 16:35
  Speaker 3: Peyton Martinez, Vegas, Tito plant their cruise, Mark Anthony J. Low.
• 16:44
  Speaker 6: I mean, if you name it, you didn't you miss
• 16:46
  Speaker 6: you missed one guy, the King of the Bronx.
• 16:48
  Speaker 3: Oh Joe, that was.
• 16:50
  Speaker 5: We can't, we can't.
• 16:53
  Speaker 3: We had stories there but.
• 16:55
  Speaker 6: Joseph Carter Gin Yeah, we even have to Castro I'm
• 16:59
  Speaker 6: glad you mentioned that because I read that in nineteen
• 17:02
  Speaker 6: ninety five, and that was at the time.
• 17:04
  Speaker 5: Mayor Giuliani is the mayor of New York. Yes, didn't
• 17:07
  Speaker 5: want him eating anywhere in the city anyone.
• 17:09
  Speaker 3: Wanted to leave his room. I mean at the point
• 17:12
  Speaker 3: where he locked him out of everywhere. So it was
• 17:14
  Speaker 3: him and another European coffee or nine or something other
• 17:21
  Speaker 3: coffee was he was restricted from everything. So I'm like,
• 17:25
  Speaker 3: Serrano asked me if we can invite Fidel Castro to
• 17:29
  Speaker 3: the Bronx, and when I hosted, I'm like sure. I'm like,
• 17:32
  Speaker 3: I'm already known for the place where unsavory characters like
• 17:39
  Speaker 3: Enemy number one of the United States a Phidel Castro, Like,
• 17:42
  Speaker 3: how better can I get? Like, I'm going to really
• 17:45
  Speaker 3: And I remember like deciding the media people like New
• 17:48
  Speaker 3: York Times scene, I had more cameras and everything. I
• 17:50
  Speaker 3: was like the most amazing, you know, starty, and then
• 17:54
  Speaker 3: the death threats came in and to you, yeah, of
• 17:57
  Speaker 3: course humans like yo, get me me like yo, but
• 18:00
  Speaker 3: I'm not I'm not in politics. I'm just a restaurant guy.
• 18:04
  Speaker 3: So you have the guys that are for Cuba on
• 18:06
  Speaker 3: this side and you have the ones against Cuba or
• 18:08
  Speaker 3: Fidel on this side. And the next day after this
• 18:11
  Speaker 3: whole historic meeting, where Fidel came to the Bronx, you know,
• 18:15
  Speaker 3: he went to three places. He went to Abysiny and
• 18:17
  Speaker 3: Baptist Church, he met with the Times, and he went
• 18:19
  Speaker 3: to Jimmi's. So those are these places. So no matter what,
• 18:22
  Speaker 3: you can't ever take away that we had the number
• 18:25
  Speaker 3: one enemy of the United States at that time, which
• 18:28
  Speaker 3: was Fidel there and for the row. Yeah, I'll tell
• 18:36
  Speaker 3: you want to go even crazier. A couple of years later,
• 18:39
  Speaker 3: I went to Cuba for any Moore Theell concert, and
• 18:45
  Speaker 3: I was in I was sitting in the in the
• 18:47
  Speaker 3: in the in the audience, and Toronto said, if Fidel
• 18:54
  Speaker 3: is going to if you're going to meet Fidel again
• 18:57
  Speaker 3: in Cuba, it's going to be a night. He doesn't
• 19:00
  Speaker 3: meet people in the daytime. So I'm not thinking. I
• 19:02
  Speaker 3: just put that in the back of my head. So
• 19:03
  Speaker 3: it was like ten to eleven o'clock at night, somebody
• 19:05
  Speaker 3: taps me on my shoulders. Is Commandante would like this here?
• 19:08
  Speaker 3: What that what that means?
• 19:10
  Speaker 5: Like you know, the like he wanted that is the
• 19:13
  Speaker 5: commander of the command.
• 19:14
  Speaker 3: That's so I get out from the hotel, I get
• 19:17
  Speaker 3: up from the concert. They take me across. I got
• 19:20
  Speaker 3: a prison for him. I know it's his birthday. So
• 19:22
  Speaker 3: I bought him this, this piece with all these famous
• 19:25
  Speaker 3: baseball pictures and balls Nolan Ryan, and so I give
• 19:28
  Speaker 3: it to him and I go to the White House
• 19:31
  Speaker 3: in Cuba and we sit down. We have a couple
• 19:34
  Speaker 3: of drinks and he's like, you know you hungry. I'm like, hey,
• 19:37
  Speaker 3: if you cook weeding, they called chew me I remember that.
• 19:40
  Speaker 3: I don't know why I still remember this name, like
• 19:42
  Speaker 3: so many years later tom Me so chummy comes over.
• 19:45
  Speaker 3: We set it up and we're sitting down with I
• 19:47
  Speaker 3: remember drinking cocmeo for the first time of life and
• 19:49
  Speaker 3: salad and this that. So we wrap up the meeting
• 19:52
  Speaker 3: and you know, I'm a collective of jerseys, like you
• 19:54
  Speaker 3: could tell like that's where it collect So I said,
• 19:57
  Speaker 3: come man, Dante, if you don't mind, would you give
• 20:00
  Speaker 3: me would you allow me to have one of your shirts,
• 20:03
  Speaker 3: like just for what I could imagine, like his shirt,
• 20:06
  Speaker 3: like the army shirt, like the general. So he whispers
• 20:10
  Speaker 3: to somebody and he comes back in two minutes he
• 20:13
  Speaker 3: gives me the jersey, the jacket and the past, the fatigues,
• 20:16
  Speaker 3: the whole shit. Bam. I'm like crazy, crazy crazy. So
• 20:21
  Speaker 3: that was my little Fordell story. I had David Bowie
• 20:24
  Speaker 3: concert there.
• 20:25
  Speaker 2: I mean, wow, So why did why did the Yankees
• 20:30
  Speaker 2: tell people not to patronize your restaurant?
• 20:33
  Speaker 3: Wasn't the Yankees? It was major League Baseball? Why did
• 20:35
  Speaker 3: major League Baseball tell peoples we had They felt that
• 20:41
  Speaker 3: unsavory characters visited my place and they didn't want something
• 20:45
  Speaker 3: some street street activity. In other words, if you have
• 20:48
  Speaker 3: two beepers, you're a drug dealer. You have two buds,
• 20:50
  Speaker 3: you're a drug dealer. You can't have one for business.
• 20:53
  Speaker 3: So I remember one time Waltarie said he was ahead
• 20:55
  Speaker 3: of Hispanic Police Association and he had two beepers. I guess,
• 20:58
  Speaker 3: I guess you're a drug dealer because you got you
• 21:00
  Speaker 3: look like one. So at the end of the day,
• 21:02
  Speaker 3: it's like, you know, you don't stop them or unsavory
• 21:06
  Speaker 3: characters going to the Yankees, You don't stop them going
• 21:08
  Speaker 3: to see the next You don't stop from going anywhere
• 21:10
  Speaker 3: New York City. But now you want to stop them
• 21:12
  Speaker 3: from going to Jimmy's because it's out of control. I
• 21:14
  Speaker 3: don't understand. It cost me a lot. And I remember
• 21:17
  Speaker 3: sitting down with Van Woods from Sylvia's and it was funny.
• 21:22
  Speaker 3: You know, for the one time in my life, I
• 21:26
  Speaker 3: felt bad being Hispanic because as influential, I felt that
• 21:32
  Speaker 3: our business was in the Hispanic community. Now one Hispanic
• 21:36
  Speaker 3: leader came to support us, not one spoke out, but
• 21:40
  Speaker 3: yet there were Sylvia's. I said, listen, we're here. Whatever
• 21:44
  Speaker 3: you want. And if I would have known now what
• 21:46
  Speaker 3: I know now, if I would have known it, then
• 21:48
  Speaker 3: I would assume major League Baseball and the rest would
• 21:51
  Speaker 3: be history, because you know this discrimination that they have
• 21:55
  Speaker 3: against us, Like.
• 21:57
  Speaker 6: That's crazy because if you think of the sport dominated
• 22:00
  Speaker 6: by Latin American and Hispanic players.
• 22:03
  Speaker 5: Yeah, so where would they I mean, what they eat.
• 22:05
  Speaker 3: Where they take their family? Where would they feel comfortable
• 22:07
  Speaker 3: in the radicon? Yeah, because we're gonna go downstairs and
• 22:10
  Speaker 3: have some sandwiches or just like in other words, not
• 22:13
  Speaker 3: but nothing. Our food is made from scratches fresh. You know,
• 22:16
  Speaker 3: the service, the hospitality, the music, the environment, the energy.
• 22:19
  Speaker 3: So you have all the money in the world, where
• 22:20
  Speaker 3: you want to go where you don't feel comfortable? Where
• 22:23
  Speaker 3: you do feel comfortable. Where would you want to visit?
• 22:26
  Speaker 3: You know, but you feel like all the prejudice, Like
• 22:29
  Speaker 3: you see all the checkpoints. Checkpoints are not below ninety
• 22:32
  Speaker 3: six Street, they're above ninety six Street. So you look
• 22:35
  Speaker 3: at the discrimination on like you know, you cross the bridge,
• 22:38
  Speaker 3: they wait for you over there, they waiting for you
• 22:39
  Speaker 3: over they get on the high we get out of here,
• 22:41
  Speaker 3: like in other words, it happens still to this day.
• 22:43
  Speaker 3: In other words, you know, it's it's a crime, it's
• 22:46
  Speaker 3: a shame. What happens.
• 22:47
  Speaker 2: Do you feel that taking to detour the restaurant industry,
• 22:52
  Speaker 2: just the night life in New York City. I feel
• 22:53
  Speaker 2: like even before Corona it is dead. And I feel like,
• 22:58
  Speaker 2: you know, all of the clubs closed, La Ladina closed,
• 23:04
  Speaker 2: the gentlemen's clubs, clothing with all of that, and I
• 23:06
  Speaker 2: just feel like New York has become so buttoned up.
• 23:10
  Speaker 2: And you go to other places like Atlanta. This is
• 23:12
  Speaker 2: why Atlanta is thriving, Miami is thriving. It's like they letting,
• 23:16
  Speaker 2: you know, they're letting things happen, where New York has
• 23:19
  Speaker 2: just become so buttoned up that nothing is like nothing's
• 23:22
  Speaker 2: going on anymore it's lost its culture.
• 23:25
  Speaker 3: And we don't have no voice. Like in other words,
• 23:28
  Speaker 3: right now we have a problem. We have no voice.
• 23:31
  Speaker 3: If something happens in one of our establishments, we have
• 23:33
  Speaker 3: no one to support and stand up for us, like
• 23:36
  Speaker 3: if like you know, if there's something happened today in
• 23:41
  Speaker 3: the Hispanic community, the best we got, in my opinion
• 23:47
  Speaker 3: is Fernanda my tale. The best we got is Fernando
• 23:50
  Speaker 3: Mattel and AOC. So what happened to the rest of
• 23:54
  Speaker 3: our leaders? What happens to our businesses? Like in other words,
• 23:58
  Speaker 3: you know, if something happens in it's on the community.
• 24:00
  Speaker 3: We have no leadership. But you know something Black community,
• 24:03
  Speaker 3: our shoppers right there, So he gonna put the break
• 24:05
  Speaker 3: right on of say slow down, you're doing this, you understand.
• 24:08
  Speaker 3: So we're going to change the mentality. What's going on
• 24:10
  Speaker 3: in our businesses are suffering right now. The culture from
• 24:14
  Speaker 3: the top down is like the abuse of power, like
• 24:17
  Speaker 3: you shut down the City of New York's like the
• 24:20
  Speaker 3: restaurant industry, the hospitality, bus boys, waiters, cooks, I mean,
• 24:25
  Speaker 3: you name everybody in our industry suffered this whole year.
• 24:29
  Speaker 3: Why but you can go to the anchors in party
• 24:31
  Speaker 3: you can go to my running and party. But right now,
• 24:33
  Speaker 3: why are you holding us down? Why you're holding us
• 24:35
  Speaker 3: back because it ain't based on the science. So the
• 24:38
  Speaker 3: governor has a problem with the mayor. So why are
• 24:42
  Speaker 3: we being kicked around? Why are we being abused because
• 24:44
  Speaker 3: of it? Like right now Friday, New York City's going
• 24:47
  Speaker 3: to fifty and the state is going to send.
• 24:50
  Speaker 2: Why capacity based on what science? It's just just random.
• 24:55
  Speaker 2: You know, this whole thing has been extremely random. The
• 24:57
  Speaker 2: governor of Texas just decides Corona's over no mass required.
• 25:01
  Speaker 3: Dumb. Atlanta never had three weeks. Three weeks.
• 25:05
  Speaker 2: They've been done with it for monthseventy It's like they
• 25:10
  Speaker 2: just thrown out a number. Sounds good to me, seventy five.
• 25:13
  Speaker 2: Let's go for it. Let's see what happens.
• 25:14
  Speaker 3: You know, at the end of the day is it's
• 25:15
  Speaker 3: challenging and those that stay with it are gonna win.
• 25:19
  Speaker 3: Like in other words, I just my advice to everybody
• 25:21
  Speaker 3: out there is like, Yo, hang in there, Yo, it's
• 25:24
  Speaker 3: gonna get better, it's gonna get great. This was just
• 25:27
  Speaker 3: of course we took in life that's gonna strengthen us.
• 25:30
  Speaker 3: I mean, whether you bowed out and failed get back
• 25:33
  Speaker 3: in it, because this is gonna turn around. This is
• 25:35
  Speaker 3: gonna be amazing. There's gonna be a lot of great opportunities.
• 25:38
  Speaker 3: You're gonna learn from the mistakes that you took for granted.
• 25:42
  Speaker 3: Now to take advantage of them, you're gonna make. You're
• 25:44
  Speaker 3: gonna do great coming out of this. I mean, I'm
• 25:46
  Speaker 3: looking forward to going around the world.
• 25:47
  Speaker 5: With this, yeah said. I mean that there's two things there.
• 25:50
  Speaker 6: Number One, you've been in the game so long that
• 25:52
  Speaker 6: you've probably seen almost everything, and now, including this, I
• 25:55
  Speaker 6: can't imagine anything else that you haven't seen. But going back,
• 25:58
  Speaker 6: you said that you were working with Sylvia's and that's
• 26:02
  Speaker 6: interesting too, because you're both in the restaurant field, but
• 26:06
  Speaker 6: you're not looking at each other as competitors.
• 26:08
  Speaker 5: You're looking at You're looking at his family.
• 26:10
  Speaker 3: I go there and I tell them, listen, you got
• 26:11
  Speaker 3: to change your computer system. I'm going to get you
• 26:13
  Speaker 3: some equipment you need to do this, and Van and
• 26:14
  Speaker 3: family and so we just that's what we do to
• 26:17
  Speaker 3: the height and do the same thing.
• 26:18
  Speaker 5: Is that common in this game?
• 26:20
  Speaker 6: Because I feel like, you know, when you have restaurants,
• 26:22
  Speaker 6: it's like this is my competition. If there's a dynamic
• 26:25
  Speaker 6: of people or a culture of people that are going
• 26:28
  Speaker 6: to these restaurants. It's looking at like, well, you're taking
• 26:30
  Speaker 6: away from my customers, But what changing your relationship to say,
• 26:33
  Speaker 6: you know what, we're family, We're going to do this together.
• 26:35
  Speaker 5: Let's all rise.
• 26:36
  Speaker 3: Oh you look at opportunities, like the opportunities that are
• 26:39
  Speaker 3: out there for everyone. Like in other words, the podcast industry,
• 26:42
  Speaker 3: there's there's so much you can do. Let's teach someone,
• 26:46
  Speaker 3: teach one, let them grow, show them the tricks. It's
• 26:49
  Speaker 3: like going to school. What we're doing right now is
• 26:51
  Speaker 3: I'm going to school. I'm the teacher. I teach the students.
• 26:55
  Speaker 3: So if I learned something quick, I give it to them.
• 26:57
  Speaker 3: Now they give it to their kids, and they helped
• 27:00
  Speaker 3: street change and evolve. You know, we're responsible. Like one
• 27:04
  Speaker 3: of the biggest problems we have right now in this
• 27:05
  Speaker 3: day and age with this young men and women. I
• 27:10
  Speaker 3: blame us. I blame us as adults that didn't put
• 27:15
  Speaker 3: our foot up there ass because that's what happened to
• 27:18
  Speaker 3: us growing up. In other words, your biggest fear of
• 27:20
  Speaker 3: growing up is if they told your parents you were
• 27:22
  Speaker 3: going to get whooped. Like another word, you embarrass me.
• 27:25
  Speaker 3: I'm move.
• 27:26
  Speaker 5: You know. You got to do it back then.
• 27:28
  Speaker 3: Now, I was like, there's no one to tell these
• 27:29
  Speaker 3: young men and women, hey, you can't do this. That's
• 27:32
  Speaker 3: not how you do things. So we we're gonna have
• 27:35
  Speaker 3: to step up our game and grab them under the
• 27:38
  Speaker 3: wing and say, yo, slow down, chill. This is how
• 27:41
  Speaker 3: you build a restaurant. This is how you build the
• 27:43
  Speaker 3: clothing store. This is how you build a label, this
• 27:45
  Speaker 3: is how you do a studio. You got to teach everyone.
• 27:47
  Speaker 3: We got to share our information, we got to share
• 27:49
  Speaker 3: our contacts, and we got to help each other. Like
• 27:51
  Speaker 3: I do a lot of consulting all the time with restaurants,
• 27:54
  Speaker 3: and I'll tell you, guys, listen, you know, I'll come
• 27:56
  Speaker 3: in and I'll assess your whole restaurant and look at
• 28:00
  Speaker 3: your sales, and I'll look at your nightlife, and I'll
• 28:03
  Speaker 3: look at your equipment, and i'll look at your habits.
• 28:06
  Speaker 3: And this is what I'm gonna charge you, and the
• 28:10
  Speaker 3: money you pay me ten, I'm gonna save you one hundred.
• 28:13
  Speaker 3: And this is how easy it is. I'm want to
• 28:14
  Speaker 3: show you how easy it is. I'm gonna just save
• 28:16
  Speaker 3: you ten in a minute, and I just show them debling.
• 28:20
  Speaker 3: But I'm okay because they're going to be able to
• 28:22
  Speaker 3: grow and each one helps each other. We're going to
• 28:26
  Speaker 3: grow together as one big family. So let me ask
• 28:28
  Speaker 3: you this.
• 28:29
  Speaker 2: As far as we've interviewed a few restaurant owners, and
• 28:32
  Speaker 2: everybody has different philosophies as far as what makes a
• 28:35
  Speaker 2: restaurant successful. Because I think it's like ninety five percent
• 28:39
  Speaker 2: failure rate for restaurants. It's extremely tough business. Food cost
• 28:42
  Speaker 2: shot of Derek Falcon. He's the first person that actually
• 28:44
  Speaker 2: broke down food cost. Chef Calvin talked about food course
• 28:46
  Speaker 2: also food costs, extremely important, managing systems, things of that nature.
• 28:52
  Speaker 3: So what is some.
• 28:55
  Speaker 2: Like commandments that a restaurant has to have in place
• 28:59
  Speaker 2: in order for to be successful?
• 29:00
  Speaker 3: Based on your experience, Team, there's no I in team.
• 29:07
  Speaker 3: If you don't have a great team around you, you're
• 29:10
  Speaker 3: going to Like a basketball team, you can't you can't succeed,
• 29:14
  Speaker 3: you can't win that championship. You need a fold, you
• 29:16
  Speaker 3: need a center, you need the team. Baseball the same thing.
• 29:20
  Speaker 3: You need the best of the best. So if you're
• 29:23
  Speaker 3: going to do something small, make sure you have a
• 29:25
  Speaker 3: good team. I mean you want to have someone that
• 29:31
  Speaker 3: understands the kitchen. But you cannot let that front of
• 29:34
  Speaker 3: the house rule the back of the house. The back
• 29:37
  Speaker 3: of the house can't rule the frond of the house.
• 29:39
  Speaker 3: It has to flow. And a lot of times what
• 29:42
  Speaker 3: we have is a great cook that doesn't listen to
• 29:45
  Speaker 3: the clientele. You understand that you think that your food.
• 29:49
  Speaker 3: Like in other words, for example, you're going to put
• 29:51
  Speaker 3: a menu together, first thing to do is sit down
• 29:55
  Speaker 3: with five or six foodies, people that no food and
• 29:57
  Speaker 3: tell the chef prepare that dish five times for five people,
• 30:02
  Speaker 3: and we're gonna critique the protein, the vegetable, the salad.
• 30:06
  Speaker 3: We're gonna we're gonna critique the presentation, the flavors, the layers. No,
• 30:12
  Speaker 3: I learned, Like in other words, keep going to school,
• 30:14
  Speaker 3: keep learning, and keep putting people in your life that
• 30:17
  Speaker 3: can help and support you. So, for an example, tomorrow
• 30:20
  Speaker 3: I decide to open up something other than the restaurant business.
• 30:24
  Speaker 3: I'm gonna hire the best person that does that. I'm
• 30:26
  Speaker 3: not gonna turn it around and said, well, I'm gonna start
• 30:28
  Speaker 3: from ground zero. It's not happening. A lot of times
• 30:30
  Speaker 3: people will open up a restaurant they'll put everything into
• 30:34
  Speaker 3: this restaurant and then leave no reserve for the next
• 30:37
  Speaker 3: six months or a year.
• 30:39
  Speaker 2: Talk about that, Talk about that as far as like,
• 30:41
  Speaker 2: I think that's one of the reasons why restaurants fail because,
• 30:44
  Speaker 2: you know, and the business is up and down, you know,
• 30:47
  Speaker 2: and you make most of your money, correct me if
• 30:49
  Speaker 2: I'm wrong. You make most of your money in a
• 30:51
  Speaker 2: couple of days, like weekends or like happy hours like that.
• 30:57
  Speaker 2: You can have ups and downs, but you still gotta pay.
• 30:59
  Speaker 2: You gotta pay stef you got to pay security, You
• 31:02
  Speaker 2: got to pay all these things. So you don't have
• 31:03
  Speaker 2: enough money, and then it's like your bankrupt. So how
• 31:06
  Speaker 2: much money should you have like three months, six months?
• 31:10
  Speaker 2: How much money should you have in savings before even
• 31:14
  Speaker 2: starting a restaurant?
• 31:17
  Speaker 3: Well, that number is going to depend upon your team,
• 31:20
  Speaker 3: your leadership, your concept, your mission statement, your projections, all
• 31:28
  Speaker 3: of these things are going to determine what you need.
• 31:31
  Speaker 3: Like in other words, you know, I I was in
• 31:35
  Speaker 3: an establishment yesterday where the guy spent two hundred thousand
• 31:39
  Speaker 3: dollars building a place, and I'm like, I wish you
• 31:42
  Speaker 3: would have known you six months ago because it would
• 31:44
  Speaker 3: only cost you seventy five, So you just put one
• 31:47
  Speaker 3: hundred and twenty five that you didn't need to put
• 31:49
  Speaker 3: into this concept, and that money could have went into
• 31:52
  Speaker 3: the development of the mark, the labeled the brand. A
• 31:55
  Speaker 3: lot of people picking name, they don't realize that that
• 31:58
  Speaker 3: name's already taken. Got to take a step back, So
• 32:01
  Speaker 3: you have to do a lot of work from the
• 32:03
  Speaker 3: very beginning of the inception of the name. Can you
• 32:07
  Speaker 3: own the name? Can you register the name? Can you
• 32:10
  Speaker 3: build a name? Where's where are you going with your restaurant?
• 32:13
  Speaker 3: Are you looking for a livelihood? Are you looking for
• 32:16
  Speaker 3: long term? What are the goals? What are you looking
• 32:19
  Speaker 3: to make from this restaurant? Are you looking for just
• 32:21
  Speaker 3: the salary? Then you think about security. Why would you
• 32:25
  Speaker 3: want to build a restaurant that you won't feel safe
• 32:27
  Speaker 3: in yourself? Why would your security need bulletproofs? Why would
• 32:32
  Speaker 3: they need like another way, and one of the problems
• 32:34
  Speaker 3: that we have, like in New York City, that we
• 32:35
  Speaker 3: don't have in Florida. Just a very simple example. I
• 32:38
  Speaker 3: don't know Atlanta yet, but why can't we have a
• 32:40
  Speaker 3: cop at the front door. Why can't we have a
• 32:43
  Speaker 3: cop at the front But you can because it's it
• 32:47
  Speaker 3: has a liquor license, but you can have at a
• 32:49
  Speaker 3: Yankee Stadium, Madison Square Garden.
• 32:52
  Speaker 2: And Atlanta definitely has cobs the front door and it
• 32:55
  Speaker 2: deters the violence. Heavily armed and it deters the violence.
• 32:59
  Speaker 3: You can't have it in New York. So we got
• 33:01
  Speaker 3: to change little things like this. So we tell the
• 33:03
  Speaker 3: young men and women, you're not coming any here with
• 33:05
  Speaker 3: the weapon, and if you do, you're gonna leaven handcuffs
• 33:08
  Speaker 3: and don't even think about it. So you stop it
• 33:10
  Speaker 3: at the front door. Like when I had Jimmy's. You
• 33:12
  Speaker 3: knew my guys were retired at the front door that
• 33:15
  Speaker 3: were not street ducks.
• 33:16
  Speaker 5: This is true.
• 33:18
  Speaker 3: Yeah, we're gonna pat you down and if you got
• 33:20
  Speaker 3: a weapon, you're going to jail. And you knew that
• 33:23
  Speaker 3: if you got stupid, we're gonna find you because we
• 33:26
  Speaker 3: got cameras everywhere and you didn't come in with it.
• 33:28
  Speaker 3: And one of the things we stopped we stopped the Posse's, Like, yo,
• 33:31
  Speaker 3: ain't no Posse's tonight. Wa ain't forty fifty. We got
• 33:34
  Speaker 3: ten security. Why I want forty you guys to run
• 33:37
  Speaker 3: my show. It's not happening. Never happened. Yeah, exceptions to everybody.
• 33:43
  Speaker 5: That's an exception.
• 33:44
  Speaker 6: So when you expanded, what do you Because you moved
• 33:48
  Speaker 6: to Harlem and you had the downtown place, we want
• 33:50
  Speaker 6: to talk about the doggie barn sect. But what are
• 33:52
  Speaker 6: you looking for when you're expanding into different areas?
• 33:55
  Speaker 5: Right?
• 33:55
  Speaker 6: Is it the prime real estate? And are we trying
• 33:58
  Speaker 6: to own the land or are we leasing the area?
• 34:00
  Speaker 3: We want to own the land, but if we can't
• 34:02
  Speaker 3: on the land, we want to go negotiate a deal
• 34:05
  Speaker 3: that the revenue we're going to pay is going to
• 34:08
  Speaker 3: be basically just as much as a mortgage that you're
• 34:11
  Speaker 3: not overpaying. That's one way to look at it. Another
• 34:15
  Speaker 3: way is that you want to find the neighborhood that's
• 34:20
  Speaker 3: going to support your concept. The craziest thing is I
• 34:23
  Speaker 3: opened up Chimneys downtown on fifty seven and first, Now,
• 34:28
  Speaker 3: if you look at anybody that lived below ninety sixth Street,
• 34:32
  Speaker 3: then look at you and say you retarded. How is
• 34:35
  Speaker 3: fifty seventh Street downtown? It's fifty seventh Street downtown.
• 34:39
  Speaker 5: Midtown is midtown?
• 34:41
  Speaker 3: Midtown? Where'd you grow up? All? Right? Below ninety sixth
• 34:45
  Speaker 3: Street was what midtown?
• 34:47
  Speaker 5: No?
• 34:47
  Speaker 3: No, below ninety sixth Street, below ninety sixth Street what
• 34:51
  Speaker 3: we call that. That's mahad all right, But growing up,
• 34:54
  Speaker 3: if you went above ninety six that was uptown.
• 34:57
  Speaker 5: Yeah, No, where do uptown start?
• 35:00
  Speaker 3: Well, Harlem starts at one hundred and Town Street. Way
• 35:03
  Speaker 3: did uptown start? And the sixth Street that's where the
• 35:05
  Speaker 3: money was, that's the nicest houses and properties, or below
• 35:09
  Speaker 3: ninety sixth Street. So there was three places that we
• 35:11
  Speaker 3: went to growing up as a kid. We went below
• 35:14
  Speaker 3: fourteenth Street, that's the village. Below ninety sixth Street, that's downtown.
• 35:18
  Speaker 3: Above ninety sixth Street were going uptown. So it was
• 35:20
  Speaker 3: only three. So when I said Jimmy's downtown, I'm like, dude,
• 35:23
  Speaker 3: that's how That's what we knew. Downtown was below six.
• 35:26
  Speaker 6: I got So you were just saying downtowntown because that's
• 35:29
  Speaker 6: what you grew up knowing.
• 35:30
  Speaker 7: So it's just a low halem. So it's downtown. We
• 35:32
  Speaker 7: want above six we want to Harlem. Right, So Jewish
• 35:36
  Speaker 7: lady walks up to me. Chimans downtown Puerto Rican cuisine.
• 35:40
  Speaker 7: She goes, why don't you call it Spanish? I'm like,
• 35:43
  Speaker 7: what do you mean? I'm like, why don't you just
• 35:46
  Speaker 7: call a Spanish restaurant? I said, because it's a Puerto
• 35:48
  Speaker 7: Rican restaurant, but wouldn't it be easier for you to
• 35:50
  Speaker 7: call it Spanish?
• 35:52
  Speaker 3: So the problem is like, well, we go out to eat.
• 35:55
  Speaker 3: We don't say, let's go to a white restaurant. We
• 35:57
  Speaker 3: said Italian or Greece say Irish.
• 36:00
  Speaker 5: No Greek.
• 36:00
  Speaker 3: We call it what it is. So he's nothing wrong.
• 36:03
  Speaker 3: We're calling it what it is.
• 36:06
  Speaker 2: He trying to just lump you in the bucket with
• 36:08
  Speaker 2: Peruvian Dominican when we.
• 36:10
  Speaker 3: Said Spanish, that's a that's like, you know, it's wrong
• 36:14
  Speaker 3: because Mexican, Puerto Rican is not Spanish. Europe is Italian, Russian,
• 36:20
  Speaker 3: and German. It's not European, right it is.
• 36:23
  Speaker 2: And it's not really even a correct word Spanish because
• 36:26
  Speaker 2: Spanish is a language. It would be like the equivalent
• 36:28
  Speaker 2: of saying English.
• 36:29
  Speaker 5: Or it has to or the origin has to come
• 36:31
  Speaker 5: from Spain.
• 36:32
  Speaker 3: Well Spain, right, we do exactly. Yet the way they
• 36:36
  Speaker 3: like a soupy we do with difference is totally different.
• 36:38
  Speaker 3: You know what I'm saying. It's funny story, like even
• 36:42
  Speaker 3: like soul food like funny thing. I was talking to
• 36:45
  Speaker 3: Van Wards, you know, ran ran Sylvia's and we talked
• 36:48
  Speaker 3: about restaurant stories, and he opened up Sylvia's in uh,
• 36:53
  Speaker 3: South Carolina and it failed, and I'm like, why did
• 36:57
  Speaker 3: it fail? He's like, how you gonna teach Southern people
• 37:02
  Speaker 3: from southern Southern? Oh my god, and it's not gonna work.
• 37:06
  Speaker 3: So like people said, why don't you open to the
• 37:07
  Speaker 3: Puerto Rican restaurant in Puerto Rico. I'm like, yo, I
• 37:10
  Speaker 3: learned one thing from man. Don't do that.
• 37:12
  Speaker 5: Don't We're not coming at I was.
• 37:14
  Speaker 3: I was gonna ask you that. Actually, if you I
• 37:16
  Speaker 3: was gonna ask you.
• 37:17
  Speaker 2: That's funny you say that I was gonna ask you
• 37:18
  Speaker 2: if you ever thought about opening a restaurant in Puerto Rico.
• 37:21
  Speaker 3: And if I did, it would be where the tourists
• 37:25
  Speaker 3: come in. So I heard him be for the people
• 37:26
  Speaker 3: like by the by the Doe, by the docks. I've
• 37:30
  Speaker 3: heard fact Joe say this before. What's your take on it?
• 37:33
  Speaker 2: He said that some Puerto Ricans or a lot of
• 37:36
  Speaker 2: Puerto Ricans and Puerto Rico don't look at Puto Ricans
• 37:38
  Speaker 2: in New York as really Puerto Rico.
• 37:39
  Speaker 3: You call a New York creakan. In other words, you're
• 37:42
  Speaker 3: not one of us. So it's a disconnect. It's a
• 37:44
  Speaker 3: whole disconnect, you know. And I think New York and
• 37:48
  Speaker 3: Atlanta you look at each other different. You're from the south,
• 37:51
  Speaker 3: not from the East coast, like the East coast West coast,
• 37:53
  Speaker 3: you're not. We just don't connect. We create barriers, We
• 37:56
  Speaker 3: create walls that don't need to be there.
• 37:59
  Speaker 2: M Yeah, So let me ask you this as far
• 38:02
  Speaker 2: as like how difficult was it or what was the
• 38:06
  Speaker 2: two part question? Your spots have become like very popular sparts,
• 38:10
  Speaker 2: like you said, with celebrities, rappers. All that goes to
• 38:13
  Speaker 2: what was the marketing? Did you do any marketing or
• 38:15
  Speaker 2: that was just natural? That's the first question.
• 38:18
  Speaker 3: Yeah, so marketing then to marketing. Now, back then you
• 38:23
  Speaker 3: couldn't Instagram, you couldn't Facebook, there was none, So it
• 38:27
  Speaker 3: was pretty much flyers and promoting. But the one thing
• 38:32
  Speaker 3: that I learned, like back in the days, was like
• 38:36
  Speaker 3: just be genuine, sell a real, true experience, because then
• 38:40
  Speaker 3: the cheapest form of advertising is true advertising when you
• 38:44
  Speaker 3: sell someone to experience their telephone and they tell a
• 38:47
  Speaker 3: friend and it goes on and on. And I believe
• 38:49
  Speaker 3: that to this day, tele friend is the best concept
• 38:52
  Speaker 3: for marketing because you come in and all of a sudden,
• 38:56
  Speaker 3: it's like you want to tell someone to celebrate their birthday.
• 39:00
  Speaker 3: I Mean, I remember times I go to the restaurants
• 39:02
  Speaker 3: and I'm like, how many reservations, how many birthday parties
• 39:04
  Speaker 3: we have? Like we have seventy birthday parties tonight, I'm like,
• 39:07
  Speaker 3: oh my god, Like everybody celebriting there and you're going
• 39:10
  Speaker 3: to see everyone thing and you're going to dance and
• 39:13
  Speaker 3: you're going to have fun and you're just gonna make
• 39:15
  Speaker 3: sure the food comes out on time. And it's just
• 39:18
  Speaker 3: a lot of little little details. You gotta pay attention
• 39:20
  Speaker 3: to the details. You know, you have to like put
• 39:22
  Speaker 3: a nice team of people together. Like if I'm opening
• 39:25
  Speaker 3: up a new restaurant tomorrow, I'm looking for my chef.
• 39:27
  Speaker 3: I'm looking at the front of the house. I'm looking
• 39:29
  Speaker 3: at the white staff, I'm looking at the help in
• 39:31
  Speaker 3: the kitchen, and I'm looking at the whole team together.
• 39:34
  Speaker 3: What the food course is going to be, what's the presentation,
• 39:37
  Speaker 3: what's to talk more audience. One of the things that
• 39:40
  Speaker 3: I did wrong was when I down Cokay, for example,
• 39:44
  Speaker 3: was I built them too close to each other. So
• 39:46
  Speaker 3: when I had which ones newishell? Was the first one
• 39:49
  Speaker 3: that was the one you couldn't get into if you
• 39:51
  Speaker 3: even dreamed about it, because that was just crazy. But
• 39:54
  Speaker 3: then I built from there. I did a story, so
• 39:58
  Speaker 3: that took a little bit away because it too close,
• 40:00
  Speaker 3: and a lot of people from Queens and Brooklyn didn't
• 40:02
  Speaker 3: come to the Rochelle. You know what I'm saying, because
• 40:04
  Speaker 3: now you're in Westchester and now this is the city.
• 40:07
  Speaker 3: Then I did White Planes, and then I did City
• 40:09
  Speaker 3: Island exactly, so now I was too close to the
• 40:11
  Speaker 3: mothership and I couldn't be in all of them. And
• 40:14
  Speaker 3: then the people that you bring into the team and partners,
• 40:19
  Speaker 3: if they don't understand to how to take care of
• 40:22
  Speaker 3: your clientele where they're your family and you've you got
• 40:26
  Speaker 3: to make a promise and keep a promise. Like in
• 40:27
  Speaker 3: other words, one thing you have to tell people is
• 40:29
  Speaker 3: like your word is your bond. So if you make
• 40:32
  Speaker 3: a reservation and there's going to be ten and six,
• 40:35
  Speaker 3: you can't walk into six with ten people and know
• 40:37
  Speaker 3: what I'm saying, I ain't got your table. And you
• 40:39
  Speaker 3: know I had a partner that he didn't.
• 40:46
  Speaker 5: Earn its what's up?
• 40:47
  Speaker 6: You ever walk into a small business and everything just
• 40:49
  Speaker 6: works like the checkout is fast, the seats are digital,
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• 43:06
  Speaker 3: Dealer care and basically he turned the Don Koque and
• 43:10
  Speaker 3: Queens into a shit show, you know what I'm saying.
• 43:13
  Speaker 3: And you can't have people that value money more than
• 43:17
  Speaker 3: the concept and what you're selling because and then you're
• 43:19
  Speaker 3: going to dilute the brand. You can dilute you know
• 43:22
  Speaker 3: what people are expecting, and they're going to talk bad
• 43:24
  Speaker 3: about you. And that's what a lot of people do
• 43:26
  Speaker 3: in restaurant businesses. If you don't focus on the food,
• 43:30
  Speaker 3: you don't focus on the service, forget about the happy hour.
• 43:33
  Speaker 3: Happy hour is just part of an experience. So I
• 43:36
  Speaker 3: tell people, listen, if you want to learn how to
• 43:38
  Speaker 3: really do this, go work for somebody that really knows
• 43:41
  Speaker 3: how to do this, Like learn the ins and out
• 43:44
  Speaker 3: of the business. Just don't decide because you can make
• 43:46
  Speaker 3: a cheese burger, you're going to open up a restaurant.
• 43:48
  Speaker 3: It doesn't work that way.
• 43:50
  Speaker 2: So as far as balancing it, because your your spots
• 43:54
  Speaker 2: is also like a nightlight, especially like the Don Cokey's
• 43:56
  Speaker 2: of the world, Jimmy's balance in a restaurant with night life,
• 44:01
  Speaker 2: how is that.
• 44:03
  Speaker 3: Besides your audience? Like in other words, I'll give you
• 44:05
  Speaker 3: a perfect example. I love all the new music. I
• 44:09
  Speaker 3: understand all the new music. Do I want to listen
• 44:12
  Speaker 3: to that when I'm having dinner. You understand, Like when
• 44:17
  Speaker 3: is too much? Too much? I mean, can you listen
• 44:19
  Speaker 3: to hip hop for three hours? You know, just straight
• 44:24
  Speaker 3: hardcore straight. So the funny thing is, like, you know,
• 44:28
  Speaker 3: there was a guy called one of my mentors, Robert Isabelle,
• 44:34
  Speaker 3: was a big mentor mine, Richard Turley, Ian Schrager, Charlie Rangel,
• 44:44
  Speaker 3: wants b ls oh, Percy Sutton, one of the most
• 44:52
  Speaker 3: amazing in the world. I don't and I was part
• 44:56
  Speaker 3: of the Great Chamber, and I would listen to all
• 44:59
  Speaker 3: my mentors and this guy, Robert Isabelle, they called him
• 45:04
  Speaker 3: the flower God. And I remember back in the days
• 45:08
  Speaker 3: when I had the Spanish band and he came up
• 45:12
  Speaker 3: and he's like, the bands can't play two sets. They
• 45:16
  Speaker 3: only pay one set. I'm like, but that's what we
• 45:18
  Speaker 3: do uptime. That's wrong, Michael Kyle, try it. I booked
• 45:21
  Speaker 3: the band one set. He said, you don't introduce him,
• 45:24
  Speaker 3: but that's what you don't introduce them. But well, why
• 45:27
  Speaker 3: don't you introduce him? It's because you interrupt the flow,
• 45:30
  Speaker 3: You interrupt the energy. People start looking at their watches
• 45:33
  Speaker 3: like okay, he says, when they finish, it's only forty
• 45:36
  Speaker 3: five minutes, not an hour and a half. Not because
• 45:38
  Speaker 3: you're paying them for one set. No, no, forty five minutes
• 45:41
  Speaker 3: and the minute that song is finished, and it better
• 45:43
  Speaker 3: be only five or six amazing hits, no new songs,
• 45:47
  Speaker 3: and then you go right into the set, don't. So
• 45:50
  Speaker 3: I'm like, okay. It changed the whole game in Heights
• 45:54
  Speaker 3: because now you only book a band for one quick show,
• 45:57
  Speaker 3: and you were able to bring in diferent people. So
• 46:01
  Speaker 3: I remember one time I tell one of my tejs,
• 46:03
  Speaker 3: I said, listen, I want you to play some Michael Jackson.
• 46:07
  Speaker 3: He goes, I ain't playing Michael Jackson. I said, you
• 46:10
  Speaker 3: think you ain't gonna put you ain't playing Michael Jackson.
• 46:12
  Speaker 3: You know you out of here? Like right now, I'm
• 46:14
  Speaker 3: like you and you're gonna play Michael Jackson. He looked
• 46:17
  Speaker 3: at me like I'm crazy, because that's what Robert said
• 46:20
  Speaker 3: I should do. And it's like the old school, so
• 46:23
  Speaker 3: you know what you used to all the new music.
• 46:26
  Speaker 3: But he said, no, you gotta give people twenty to
• 46:29
  Speaker 3: thirty minute mixes so that they don't get yeah, I
• 46:33
  Speaker 3: knowed that was a don Keys special started rocketing.
• 46:37
  Speaker 5: It felt like, oh, like changing the music.
• 46:38
  Speaker 2: That was kind of annoying to me and be honest
• 46:41
  Speaker 2: in full transparency because they will play hip hop, but
• 46:46
  Speaker 2: just enough. And then they went back to the to
• 46:47
  Speaker 2: the south said yea, I teach, I put it back
• 46:51
  Speaker 2: on and jumped.
• 46:52
  Speaker 6: Up and if we being like and then it felt
• 46:55
  Speaker 6: like the land music would go for like an hour
• 46:58
  Speaker 6: and a half and I was like, I don't know
• 46:59
  Speaker 6: one word.
• 47:00
  Speaker 5: I gotta go.
• 47:01
  Speaker 3: Yeah, but you went to the south Side. You went
• 47:02
  Speaker 3: to and I was like, you start playing some white,
• 47:05
  Speaker 3: some white music, and all of a sudden you go
• 47:07
  Speaker 3: to hip hop and it's like that.
• 47:09
  Speaker 5: I'm like, okay, here we go.
• 47:10
  Speaker 3: A little flip, you know what I'm saying. So it's
• 47:12
  Speaker 3: like he says, you play this music for twenty minutes,
• 47:16
  Speaker 3: and then everybody goes on the dance floor. It goes crazy.
• 47:19
  Speaker 3: Put the heat on. I'm like, put this He said, no,
• 47:21
  Speaker 3: put the heat on. They're gonna start sweating, right, I said,
• 47:23
  Speaker 3: twenty minutes the ball put a what Guy song? But
• 47:27
  Speaker 3: now they're all gonna run to the bar, I said,
• 47:30
  Speaker 3: about ten minutes later, you put a great song and
• 47:33
  Speaker 3: it's like, oh shit, But like I understood because he
• 47:38
  Speaker 3: and Ian Traeger Studio fifty four, Like he is the
• 47:41
  Speaker 3: god of night life. Like that guy knew what he
• 47:44
  Speaker 3: was doing and he knew how to deme the nights,
• 47:46
  Speaker 3: the music, the concept. So I'm like, I have the
• 47:49
  Speaker 3: best teacher in the world teaching me how to play
• 47:52
  Speaker 3: it the game. How can I mess up? Like so
• 47:53
  Speaker 3: in other way, I always said, listen, pick him into us,
• 47:57
  Speaker 3: make sure they know what they're doing, Understand what they're
• 48:01
  Speaker 3: teaching you, and adopt that of what they're teaching you
• 48:03
  Speaker 3: to what you need to do today, and before you
• 48:06
  Speaker 3: know it, well it is yours. Like right now, if
• 48:09
  Speaker 3: I go to Atlanta, if I go to Miami, if
• 48:11
  Speaker 3: I go to Long Island, who's the best. And I'll
• 48:14
  Speaker 3: sit there, I go two or three nights, take my notes.
• 48:20
  Speaker 3: I'm like, they don't know what's coming because I know
• 48:22
  Speaker 3: everything they're doing wrong, So I'm not looking at everything
• 48:25
  Speaker 3: they're doing right. I'm going to go in there today.
• 48:26
  Speaker 3: I'm going to do my homework like I'm going to
• 48:28
  Speaker 3: be the student and I'm going to be the waiter.
• 48:31
  Speaker 3: I'm going to be the host. I'm going to be
• 48:33
  Speaker 3: the manager, the most important. I'm going to be the client,
• 48:36
  Speaker 3: the guy who spends the money. And I'm going to
• 48:38
  Speaker 3: sit with the big willies and I'm going to sit
• 48:40
  Speaker 3: with the regular folks and I'm going to see how
• 48:42
  Speaker 3: they feel. I'm going to see their energy. I'm gonna
• 48:43
  Speaker 3: see how what's going on in their world, and before
• 48:46
  Speaker 3: you know it, you have a winning, successful here. What's
• 48:50
  Speaker 3: coming in twenty twenty one? It's Corona taught me a lot,
• 48:56
  Speaker 3: you know what I'm saying. One of the things that
• 48:57
  Speaker 3: taught me is to be closer to my family, children,
• 49:00
  Speaker 3: my grandchildren. But like you know, the love of real
• 49:04
  Speaker 3: people that in your life. But then you got to
• 49:06
  Speaker 3: do your homework and says, Okay, I'm busting out. I'm
• 49:09
  Speaker 3: going crazy. And what's coming next? If you thought Jimmy's
• 49:13
  Speaker 3: was crazy, don't cokeyo. So freedom was crazy. What's coming
• 49:16
  Speaker 3: is out of this world? Because I already see I'm
• 49:19
  Speaker 3: already planning and I'm going slow. I build a foundation,
• 49:22
  Speaker 3: not building it. I'm saying, I'm getting ready. And one
• 49:25
  Speaker 3: of the things in the restaurant or any business, build
• 49:28
  Speaker 3: yourself cut strong foundation coutend, it's easier to build from,
• 49:32
  Speaker 3: you know what I'm saying.
• 49:33
  Speaker 6: So at the height of Jimmy's, you had celebrities coming
• 49:36
  Speaker 6: in and obviously that boosted the amount of revenue you
• 49:38
  Speaker 6: can bring in and then the food became the thing.
• 49:41
  Speaker 6: And so I'm thinking now, especially like in the down
• 49:43
  Speaker 6: coo quy locations, how profitable is that or how properle
• 49:46
  Speaker 6: are The location doesn't just matter based on where they're located.
• 49:51
  Speaker 3: No, it doesn't matter where they're located.
• 49:52
  Speaker 5: It's just going to be a hit.
• 49:55
  Speaker 6: Because I figured, like you got at the height, you
• 49:57
  Speaker 6: had over three hundred employees. You got again, you have balances,
• 50:00
  Speaker 6: have all this staff that you're paying, and most restaurants
• 50:03
  Speaker 6: people don't walk into till about six seven o'clock if
• 50:06
  Speaker 6: they don't go happy shout out to your happy hour.
• 50:08
  Speaker 6: The two dollar drinks during the somewhere are great. But
• 50:11
  Speaker 6: at what, like, how we what's the revenue model in
• 50:15
  Speaker 6: a good a good year and a down year.
• 50:21
  Speaker 3: For me, it's like, if I'm gonna it's not so
• 50:25
  Speaker 3: much about the number. So it's about what you can offer.
• 50:30
  Speaker 3: So like, let's say, if the location can do breakfast
• 50:33
  Speaker 3: lunch and dinner. Now you have three revenues. Then you
• 50:35
  Speaker 3: add in takeout, then you add in happy hour, then
• 50:38
  Speaker 3: you adding private events, then off premise catering, than you
• 50:41
  Speaker 3: the nightlife. So the more components you could put, the
• 50:44
  Speaker 3: more sources of revenue you can bring in. Okay, Now,
• 50:48
  Speaker 3: one of the most important things that you have to
• 50:49
  Speaker 3: understand is you have to sell an experience, and the
• 50:53
  Speaker 3: experience has to be genuine. It has to be real.
• 50:55
  Speaker 3: People have to be able to touch and feel and
• 50:58
  Speaker 3: know that it's real, because then they'll do the marketing
• 51:00
  Speaker 3: for you. You know. One of the things that I created,
• 51:06
  Speaker 3: like you want to celebrate your birthday in my place
• 51:09
  Speaker 3: because it's going to be an experience. Like it's going
• 51:12
  Speaker 3: to be an experience. So at five o'clock, I had
• 51:15
  Speaker 3: a seating four hundred and forty. It was boked and guys,
• 51:19
  Speaker 3: you got to get up at seven because my next
• 51:21
  Speaker 3: group is coming. And then nine o'clock was my next group,
• 51:23
  Speaker 3: and eleven o'clock my next group, and one o'clock was
• 51:26
  Speaker 3: my next group. And I would sit with my daughters
• 51:28
  Speaker 3: and I'm like, what are we doing today? Give me
• 51:30
  Speaker 3: the list? Okay, who's running?
• 51:32
  Speaker 1: La? No?
• 51:32
  Speaker 3: No, you got to tell them that they got to
• 51:34
  Speaker 3: be up and like, you know, we get that food
• 51:36
  Speaker 3: out like now, like you create such an experience, but
• 51:38
  Speaker 3: you like people wanted to celebrate because it was happy birthday.
• 51:42
  Speaker 3: It was happy there. The music played was happy birthday song,
• 51:45
  Speaker 3: then another happy birday so and people just felt like
• 51:48
  Speaker 3: part of one big family. You create an experience. I
• 51:52
  Speaker 3: think now post COVID, what's going to happen is outdoor
• 51:56
  Speaker 3: is going to blow up. Like whoever has the nicest
• 52:01
  Speaker 3: outdoor experience is going to take advantage of this market huge.
• 52:08
  Speaker 2: So now that things have changed as far as like
• 52:12
  Speaker 2: how how has that shifted your business, not only with
• 52:14
  Speaker 2: COVID but just in general as far as like marketing,
• 52:17
  Speaker 2: Like you said, now it's social media. Now it's influencers.
• 52:20
  Speaker 2: Like influencers is like more important than rappers or entertainers.
• 52:24
  Speaker 5: These days, you may not even know.
• 52:26
  Speaker 2: Who Nobody knows who any athletes are if you're not
• 52:29
  Speaker 2: in the NBA because NBA players, even if you're not notable,
• 52:34
  Speaker 2: you're tall and you stick out, so it's obvious who
• 52:36
  Speaker 2: you are. But that still doesn't really mean anything these
• 52:38
  Speaker 2: days unless you're like a celebrity NBA player.
• 52:40
  Speaker 6: But it's even toughing even then, Like I went to
• 52:42
  Speaker 6: a restaurant it was for next players and you wouldn't even.
• 52:45
  Speaker 3: Know have the mascot? Right?
• 52:47
  Speaker 6: Yeah, well I was like I know them because I
• 52:49
  Speaker 6: found sports, But like they're just they necessarily right next
• 52:52
  Speaker 6: to you.
• 52:52
  Speaker 2: Yeah, athletes aren't. Are aren't moving the needle these days?
• 52:55
  Speaker 2: Rappers but only a select fewer rappers. But influencers are
• 52:58
  Speaker 2: moving the needle a lot. So do you are you
• 53:02
  Speaker 2: marketing on social media? Are you marketing to influencers? Are
• 53:07
  Speaker 2: you marketing bartenders? Startenders, star tender star?
• 53:13
  Speaker 3: You know it's crazy because star tenders. You know, I
• 53:19
  Speaker 3: tell you a funny story. So now what changed in
• 53:23
  Speaker 3: the night life? But you're asking the question, what do
• 53:27
  Speaker 3: you think changing night life?
• 53:28
  Speaker 2: A lot of things changed, but bartender's definitely changed because
• 53:32
  Speaker 2: bottle service. Bottle service changed everything. That changed the whole world.
• 53:35
  Speaker 3: Well, the bottle service was around with Jimmy's because you
• 53:37
  Speaker 3: got a section of VIP if you were buying four
• 53:39
  Speaker 3: or five, six.
• 53:40
  Speaker 2: But that everything became vi Bottle service used to be exclusive,
• 53:43
  Speaker 2: then it became mandatory.
• 53:44
  Speaker 3: You can't get into a club unless you're a lot.
• 53:47
  Speaker 3: But what changed the most. Let me see if you.
• 53:51
  Speaker 2: I would say bottle service club to what, oh club
• 53:54
  Speaker 2: to like lounge like a club to strip club?
• 53:57
  Speaker 3: Oh yes, growing up right, going to a strip club
• 54:01
  Speaker 3: was frowned upon. It was like look fast, no, no,
• 54:05
  Speaker 3: you don't.
• 54:05
  Speaker 6: Go to the strip clubs, strip club yours, especially in
• 54:10
  Speaker 6: New York and New York like that was looked.
• 54:11
  Speaker 3: Upont like you don't go to the strip club? Like, yo,
• 54:13
  Speaker 3: who goes to the strip clubs? Then all of a
• 54:15
  Speaker 3: sudden the clubs disappeared, and then all of a sudden,
• 54:19
  Speaker 3: it's all the strip clubs, and all of a sudden,
• 54:20
  Speaker 3: it's like if you didn't go there with how many
• 54:23
  Speaker 3: stacks to throw and you didn't buy like how many bottles?
• 54:27
  Speaker 3: The shoes round vous the one of the bronx up.
• 54:31
  Speaker 3: You know, you looked at all the strip.
• 54:34
  Speaker 10: Clubs all of that, like everything was like, so now
• 54:38
  Speaker 10: you don't go to a club on a Friday, saiday,
• 54:40
  Speaker 10: that way, you go to the strip club and the
• 54:42
  Speaker 10: girls enjoyed drawing money.
• 54:44
  Speaker 3: At the girls back that back then it didn't look
• 54:46
  Speaker 3: like so then that's how the clubs disappeared in our communities,
• 54:51
  Speaker 3: because then the strip club started getting closed down. But
• 54:54
  Speaker 3: then the strip club started to close, right, But why
• 54:56
  Speaker 3: did they gets because they catered to a certain audience
• 54:59
  Speaker 3: that now the strip clubs are closed, and that's now
• 55:03
  Speaker 3: where the lounges and the restaurant and the restaurants turned
• 55:07
  Speaker 3: coming back, because before you couldn't open up a club
• 55:10
  Speaker 3: because nobody came.
• 55:12
  Speaker 6: The bottle server is the VIP was one thing, but
• 55:14
  Speaker 6: then the entire club became VIP and now you're just
• 55:18
  Speaker 6: standing there back to back with your friend like, hey,
• 55:20
  Speaker 6: you want to drink? These guys popping bottles behind you.
• 55:22
  Speaker 6: It just was like, wow, we're here. We're just standing here.
• 55:24
  Speaker 3: Yeah.
• 55:24
  Speaker 2: But what he said about the strip club thing is
• 55:27
  Speaker 2: very pointed, and because in Atlanta it's been a part
• 55:30
  Speaker 2: of the culture Southern coature for a long time. They
• 55:32
  Speaker 2: break records down there, like you listen to a new record,
• 55:36
  Speaker 2: you got to be playing the strip club first.
• 55:37
  Speaker 3: Before first fight. Jo will be like, yo, we got
• 55:40
  Speaker 3: to drop it in all the strip clubs because if
• 55:42
  Speaker 3: all the strippers are dancing to it, it's a hit.
• 55:44
  Speaker 3: And now it's like social media. But the strip clubs
• 55:47
  Speaker 3: changed the whole game. But what happened was the violence
• 55:51
  Speaker 3: shut them all down everything. You see how few were left?
• 55:55
  Speaker 2: Yeah matter in New York on the clubs closed in
• 55:59
  Speaker 2: New York, club became the only option, and like you said,
• 56:02
  Speaker 2: shootouts and stabbings and violence, and then that got shut
• 56:05
  Speaker 2: down and.
• 56:06
  Speaker 5: Then Corona and then Corona came.
• 56:09
  Speaker 3: Yeah, yeah, basically that's how That's how it happened. Now
• 56:13
  Speaker 3: they have the underground strip clubs. They have like everything's
• 56:17
  Speaker 3: happening underground, and so you think they're really gonna stop it.
• 56:20
  Speaker 3: But I don't know, but I think that the next
• 56:22
  Speaker 3: big move is going to be like now that the
• 56:24
  Speaker 3: city opened up and allowing outdoor, it's changing people. But
• 56:28
  Speaker 3: I was talking to one of my friends, he's a
• 56:30
  Speaker 3: captain in the four three four, and he's like, the
• 56:32
  Speaker 3: problem that we see is going to develop is people
• 56:35
  Speaker 3: now learn how to party outdoor. They don't need to
• 56:37
  Speaker 3: go to a club until it gets cold. Well that
• 56:40
  Speaker 3: was lo Marena. That was the That was the lure of.
• 56:43
  Speaker 2: Loam Marena was that you in New York City, but
• 56:45
  Speaker 2: you feel like you're in Miami, Miami, like you know,
• 56:48
  Speaker 2: you gotta you got the water you got saying yeah,
• 56:52
  Speaker 2: it was a vibe that whole Diyakman strip was a vibe.
• 56:57
  Speaker 3: It was amazing. It was like the whole strip was
• 56:59
  Speaker 3: like a whole not so, what's going to be the
• 57:01
  Speaker 3: next now move? It's going to be interesting this twenty
• 57:04
  Speaker 3: twenty one is whoever prepared to come out.
• 57:07
  Speaker 5: I think Jimmy knows what the next move is.
• 57:09
  Speaker 3: It's happened. It's in the worst, it's in development of
• 57:12
  Speaker 3: the development right now.
• 57:13
  Speaker 2: And you know, it's interesting because it's like I remember
• 57:15
  Speaker 2: when Lo Morena first started the pop and I heard
• 57:17
  Speaker 2: about it. I think if I really heard about it,
• 57:18
  Speaker 2: when jay Z went this was years ago, like they
• 57:21
  Speaker 2: was like Jay was in Lot Marina. It was like
• 57:23
  Speaker 2: every weekend I was him about lot Morena and at
• 57:26
  Speaker 2: that time, like it was all the way uptown, so
• 57:29
  Speaker 2: it was kind of out the way and location wise,
• 57:32
  Speaker 2: you wouldn't think that that would be the best location,
• 57:35
  Speaker 2: but it ended up working out.
• 57:37
  Speaker 3: Yeah, it was. I would pull up all the time.
• 57:39
  Speaker 2: But so location isn't really location isn't always the most
• 57:43
  Speaker 2: important fact. If you can make something hot, they'll country.
• 57:46
  Speaker 2: Like even sus rendezv was in Mount Vernon, you know
• 57:50
  Speaker 2: for us, I mean that's that's hometown. But people in
• 57:53
  Speaker 2: the city, they look at Westchester like that's upstate.
• 57:54
  Speaker 5: That's uptown. That's really uptown.
• 57:57
  Speaker 3: That's upstate.
• 57:58
  Speaker 5: Yeah, upstate, Bronx is uptown and west Chester's upstate.
• 58:02
  Speaker 3: You're right, So that was cool to live upstate because
• 58:05
  Speaker 3: nobody wants to live in a box room in the city.
• 58:08
  Speaker 3: Not everybody's looking for properties upstate. But you know the
• 58:11
  Speaker 3: fun thing about upstate and it's not upstate, it's west
• 58:15
  Speaker 3: there's no place to really party.
• 58:17
  Speaker 5: No.
• 58:18
  Speaker 6: No, that's why down Coquy was important because before you came,
• 58:21
  Speaker 6: it was Pearl and Pearl was official. We had the
• 58:24
  Speaker 6: two for one drinks in there, and they shut that
• 58:26
  Speaker 6: down because I guess again maybe the client tell of
• 58:29
  Speaker 6: people that were coming in.
• 58:30
  Speaker 5: But then that Coki came and was like all right.
• 58:32
  Speaker 2: But you know what happens that something to get shout
• 58:33
  Speaker 2: to my man cave party extraord in there promoted but
• 58:37
  Speaker 2: anytime in White Plane because it's white so it's oversaturated
• 58:40
  Speaker 2: with restaurants. I know when the restaurants in trouble when
• 58:42
  Speaker 2: they start throwing parties. Just before Corona obviously, but they
• 58:46
  Speaker 2: would through parties for a couple of months and then
• 58:48
  Speaker 2: it'd be like a stabbing or something like that and
• 58:50
  Speaker 2: then they would the cops would come shut it down.
• 58:52
  Speaker 2: But I knew that the only reason when they were
• 58:55
  Speaker 2: doing parties is because they wasn't making at that point.
• 58:58
  Speaker 3: Like like I like, I seen industry and it messages
• 59:01
  Speaker 3: it up for our community. Perfect example, you just said,
• 59:06
  Speaker 3: you know, I had a place in White Planes down
• 59:07
  Speaker 3: Cokie up there. I thought that that was going to
• 59:11
  Speaker 3: be like the next best, most amazing thing. But the
• 59:14
  Speaker 3: town is racist. You ain't gonna like. They don't want
• 59:19
  Speaker 3: people of color to go up there in parties. So
• 59:21
  Speaker 3: they have checkpoints are everywhere you go. So you get
• 59:24
  Speaker 3: a couple of checkpoints, you ain't going back. One guy
• 59:26
  Speaker 3: gets a resident kills your business. So at the end
• 59:28
  Speaker 3: of the day, it's like, you know what, I stay
• 59:30
  Speaker 3: away from upstate and little towns because little towns have
• 59:34
  Speaker 3: people that will they will come after you. They'll shut
• 59:36
  Speaker 3: you down. They don't care. I mean, and that's around America.
• 59:38
  Speaker 3: I'm not gonna say just New York City, anyone in
• 59:40
  Speaker 3: this world. Like you go to Jersey, Connecticut. If you
• 59:44
  Speaker 3: don't really you're not an influence and you're not down
• 59:46
  Speaker 3: with the town, they will shut you down real quick,
• 59:49
  Speaker 3: you know. And if you're of color, you're even faster.
• 59:51
  Speaker 3: You're gonna get shut down. But one of the biggest
• 59:53
  Speaker 3: problems that we have is that when somebody's doing bad,
• 59:56
  Speaker 3: they think that the way to get out of the
• 1:00:00
  Speaker 3: debt is to bring in promoters. What's the problem with
• 1:00:02
  Speaker 3: the promoters. Promoter doesn't care. He has no investment. He
• 1:00:06
  Speaker 3: makes his money today, he's in, he's out, have a
• 1:00:08
  Speaker 3: nice day. So if your capacity is two hundred and
• 1:00:11
  Speaker 3: he brings in five hundred, what does he care. He
• 1:00:13
  Speaker 3: makes more money. You feel better that you made more money.
• 1:00:16
  Speaker 3: But you have an incident, the cops walk in. You
• 1:00:18
  Speaker 3: over capacity all of a sudden. So you know there
• 1:00:21
  Speaker 3: has to be like yo, it's a double edged sword.
• 1:00:24
  Speaker 3: Got to know what you play with him when these
• 1:00:25
  Speaker 3: places they do these parties because they know they got
• 1:00:30
  Speaker 3: four months they're going to go to the Lives Day. Now,
• 1:00:33
  Speaker 3: that sets a stigma for the next owner. So that's
• 1:00:37
  Speaker 3: what we heard each other, because if something is out
• 1:00:40
  Speaker 3: of line, shut him down. You know, like I said,
• 1:00:43
  Speaker 3: club owners, guys, you know you feel that the caps
• 1:00:47
  Speaker 3: are against you, But do you know who's out of
• 1:00:49
  Speaker 3: community board? No, do you know who the price and
• 1:00:51
  Speaker 3: commander is? No, have you ever met with them? No,
• 1:00:53
  Speaker 3: you wait to meet them when they're coming down on
• 1:00:55
  Speaker 3: you to shut you down. You ain't doing your homework.
• 1:00:57
  Speaker 3: So if you're going to open up an establishment, know
• 1:01:00
  Speaker 3: your neighbors, know the community board leaders, know the police department.
• 1:01:05
  Speaker 3: Hire a retired cop. Listen blue, I'm blue is different.
• 1:01:08
  Speaker 3: If they don't know you, they can come after you.
• 1:01:11
  Speaker 3: But if you have a bulletproof vest, it ain't going
• 1:01:13
  Speaker 3: through you. So hire someone that can help you. So
• 1:01:16
  Speaker 3: hire people, know your team, know what you're going up against.
• 1:01:20
  Speaker 3: If you don't do your homework, you're gonna get hurt.
• 1:01:21
  Speaker 3: Don't call it after the fact. Oh day man, Like
• 1:01:24
  Speaker 3: if you look at the Heights of Heights was out
• 1:01:26
  Speaker 3: of control for a very long time. You walk into
• 1:01:29
  Speaker 3: these places and I'm like, how do you how did
• 1:01:31
  Speaker 3: this happens? And then all of a sudden they all
• 1:01:34
  Speaker 3: got shut down and it was only a matter of time.
• 1:01:38
  Speaker 3: So you have to know what you need to do
• 1:01:39
  Speaker 3: in every neighborhood. But you know, if you're of color,
• 1:01:45
  Speaker 3: you're more likely that they're going to attack you than
• 1:01:47
  Speaker 3: if you're American, you're white, or you're a retired cop. Listen,
• 1:01:50
  Speaker 3: there's just different set of rules.
• 1:01:52
  Speaker 6: Did you ever think, all right, I'm just going to
• 1:01:54
  Speaker 6: keep it strictly a restaurant and not have that nightlife
• 1:01:57
  Speaker 6: component as part of the establishment.
• 1:02:02
  Speaker 3: Yeah, because right now is like if you're going to
• 1:02:08
  Speaker 3: go out for dinner and you have like I'm building
• 1:02:11
  Speaker 3: outdoor spaces where you're going to have dinner and you're
• 1:02:14
  Speaker 3: going to enjoy your music and your space and your fans.
• 1:02:17
  Speaker 3: So you're going to You're going to build something different
• 1:02:21
  Speaker 3: for the day and age of people that we're living
• 1:02:23
  Speaker 3: with today. You know what I'm saying. So it's that
• 1:02:25
  Speaker 3: big night life went to a small nightlife went to
• 1:02:27
  Speaker 3: a strip club. So what's the new what's going to
• 1:02:30
  Speaker 3: be the new deal. It's going to be with social distancing.
• 1:02:33
  Speaker 3: A lot of people are not going to take the
• 1:02:35
  Speaker 3: vaccine for I don't know what reason. I already had Corona.
• 1:02:38
  Speaker 3: I went through it. It was tough for me and a
• 1:02:41
  Speaker 3: lot of people enjoying privacy because we move so recklessly
• 1:02:45
  Speaker 3: so fast before Corona. Now we look we slow down,
• 1:02:48
  Speaker 3: We like our company. We pick our company now, so
• 1:02:51
  Speaker 3: we're going to go to places that we feel that
• 1:02:53
  Speaker 3: the energy in the room is good and we can
• 1:02:55
  Speaker 3: have our own different little parties, and I think that's
• 1:02:57
  Speaker 3: going to be the move moving forward. So part part
• 1:03:00
  Speaker 3: of it.
• 1:03:01
  Speaker 6: And you said the word development during this whole process,
• 1:03:03
  Speaker 6: started your own construction team.
• 1:03:06
  Speaker 3: I've always built. I've always been you know, I've always
• 1:03:09
  Speaker 3: loved building things. And I have had fortune of having
• 1:03:13
  Speaker 3: some great designers in my life. Eat Alt Watsburg, he
• 1:03:18
  Speaker 3: did Cafeteria Republic, Bond Street, Dublin, Mexico. W So he's
• 1:03:22
  Speaker 3: like a designed the interior guy. And once he tells
• 1:03:25
  Speaker 3: me how to design it and do it, then I
• 1:03:26
  Speaker 3: get my Chinese crew and we just make it happen.
• 1:03:28
  Speaker 3: It's like the one thing I'm gonna tell you in
• 1:03:30
  Speaker 3: the restaurant business, the most important thing when you're gonna
• 1:03:34
  Speaker 3: build a restaurant anywhere in this world, to not do
• 1:03:38
  Speaker 3: it without a plan. The biggest mistake restaurant owners do
• 1:03:44
  Speaker 3: and people ain't even homes like, just if you have
• 1:03:47
  Speaker 3: a dream, put it on paper, make the mistake, erase it.
• 1:03:51
  Speaker 3: It costs you a lot less to do it this way.
• 1:03:55
  Speaker 3: Then to turn around and says, well, I have an idea.
• 1:03:57
  Speaker 3: I want to put a lamp over here and this
• 1:04:00
  Speaker 3: over there and get a rendering spend the money on
• 1:04:04
  Speaker 3: a designer and architect. Look at it before it's going
• 1:04:07
  Speaker 3: to open and change whatever you're going to change now,
• 1:04:10
  Speaker 3: don't make don't waste the money. Trust me, I've done
• 1:04:12
  Speaker 3: this so many It's cost me millions of dollars to
• 1:04:15
  Speaker 3: turn around and think that. I know. No, no, no,
• 1:04:17
  Speaker 3: no no. Put it on a paper because then you
• 1:04:20
  Speaker 3: can cost the material, the labor. A contract is not
• 1:04:23
  Speaker 3: going to rob you. He signed on the dotted line.
• 1:04:26
  Speaker 3: Don't give a contractor too much money. Buy your own
• 1:04:29
  Speaker 3: material if you can pay him weekly, and don't let
• 1:04:32
  Speaker 3: him rip you off. There's a lot of bad people
• 1:04:34
  Speaker 3: out there. There's a lot of bad people out there. Trust me,
• 1:04:38
  Speaker 3: I deal with them all the time. I don't deal
• 1:04:40
  Speaker 3: with them. I know who they are. You can see
• 1:04:42
  Speaker 3: those weaves in the But design it upfront, like anything
• 1:04:45
  Speaker 3: in your life. Put it on paper. Design and see
• 1:04:48
  Speaker 3: what's going to cost you, and spend some money which
• 1:04:50
  Speaker 3: hire someone that can consult. Hire. There's a lot of
• 1:04:53
  Speaker 3: great consultants out there that will save you so much
• 1:04:57
  Speaker 3: money you think upfront is going to cost you. If
• 1:05:00
  Speaker 3: you go down that, that's a money pit. When you
• 1:05:02
  Speaker 3: start building these places, they become money pits and it
• 1:05:05
  Speaker 3: doesn't make sense.
• 1:05:06
  Speaker 2: So you had spoke about before, like the way that
• 1:05:10
  Speaker 2: the cops had treated different like when you started the
• 1:05:12
  Speaker 2: soul food restaurant as opposed to the lat restaurant. Talk
• 1:05:14
  Speaker 2: about that a little.
• 1:05:14
  Speaker 3: Bit, you know, you know it's listen so you know
• 1:05:21
  Speaker 3: I'm from the Bronx. I'm Puerto Rican. My grandchildren are
• 1:05:26
  Speaker 3: black and Puerto Rican. I have Dominican grandchildren as well.
• 1:05:33
  Speaker 3: So you can't tell me like I shifted one way.
• 1:05:38
  Speaker 3: Listen with all brothers. At the end of the day,
• 1:05:41
  Speaker 3: when I have black cops and white cops looking at
• 1:05:45
  Speaker 3: soul food restaurant differently, you know it exists. We can't
• 1:05:49
  Speaker 3: say it doesn't exist. I said, you don't want a
• 1:05:51
  Speaker 3: great soul food restaurant with music and a little bit
• 1:05:54
  Speaker 3: of everything. That's what we do every day. Anyway, I
• 1:05:56
  Speaker 3: just called I just changed the name. All of a sudden,
• 1:05:58
  Speaker 3: I changed the name. I'm different different. I did the
• 1:06:00
  Speaker 3: same concept. I did a little Latin food. I did
• 1:06:02
  Speaker 3: a little soulfood. What's the difference? Why was that treated different?
• 1:06:06
  Speaker 6: That was that was Don Cokey turning into gets old.
• 1:06:08
  Speaker 6: So and you know it was a nice situation betifl.
• 1:06:12
  Speaker 6: It was a beautiful situation. You had a nice VIP room,
• 1:06:14
  Speaker 6: the food was great, the music was great. I actually
• 1:06:17
  Speaker 6: liked it a little bit more than the Don co
• 1:06:19
  Speaker 6: Kee White Planes. Then you had the upstairs downstairs if
• 1:06:21
  Speaker 6: you had to do brunch during the day. So it's
• 1:06:23
  Speaker 6: unfortunate that that that happened.
• 1:06:26
  Speaker 3: Unfortunate and fortunately because I got a great experience and
• 1:06:29
  Speaker 3: I could still do it again, and I can, and
• 1:06:31
  Speaker 3: I see myself sometime in the future doing another soul
• 1:06:34
  Speaker 3: food Latin restaurant combo because I got it under the wing.
• 1:06:38
  Speaker 3: I took the course, I got the class, and it's
• 1:06:40
  Speaker 3: and the demand is there. The demand is there, Like
• 1:06:43
  Speaker 3: I've seen some soul food restaurants that have never had
• 1:06:49
  Speaker 3: I've never taken it to that level. I already seen
• 1:06:51
  Speaker 3: what's missing. So for me, it's in the bandage.
• 1:06:53
  Speaker 6: Did you tap into the Sylvia's team when you went
• 1:06:56
  Speaker 6: ventured into SOFO or now?
• 1:06:58
  Speaker 5: Is it your direct competition?
• 1:07:00
  Speaker 3: No, they're never, they're never. There's no, But that's my family.
• 1:07:05
  Speaker 3: Those are my family. Anything they need they can call
• 1:07:07
  Speaker 3: me tomorrow. I'm like, yo, I'm there, I'll help you
• 1:07:08
  Speaker 3: out whatever you need. I hire a soul food chef,
• 1:07:12
  Speaker 3: you know, because I think everybody has their own chefs
• 1:07:14
  Speaker 3: and their own and then you have to tweak what
• 1:07:16
  Speaker 3: chef is going to do because just because you know
• 1:07:18
  Speaker 3: how to cook soul food doesn't mean is that what
• 1:07:20
  Speaker 3: everybody gonna want. So you got to tweak that and
• 1:07:22
  Speaker 3: that's how you learn these things. But I think that
• 1:07:26
  Speaker 3: a great soul food with a a bougie nightlife would
• 1:07:32
  Speaker 3: be a great head in New York anyway in this world.
• 1:07:36
  Speaker 2: Yeah, that definitely wouldn't because it's not there's not really
• 1:07:39
  Speaker 2: too much like that going on.
• 1:07:41
  Speaker 6: That we really need. What's the the cuisine? Oh hot
• 1:07:44
  Speaker 6: class I love the grill is nice, but it's only
• 1:07:47
  Speaker 6: in the city, so we need something out here.
• 1:07:50
  Speaker 3: I love what's in it food. If you don't understand,
• 1:07:53
  Speaker 3: I'm a food I love. I love great food. I
• 1:07:55
  Speaker 3: love like when chefs present food and the taste, but
• 1:07:59
  Speaker 3: the energy. It has to be a vibe. You gotta
• 1:08:02
  Speaker 3: be a vibe. That's what we need. That vibe. We
• 1:08:05
  Speaker 3: need that vibe.
• 1:08:06
  Speaker 2: Yeah, I mean the tough spot. It's difficult because it's
• 1:08:10
  Speaker 2: like how do you control how do you really control it?
• 1:08:12
  Speaker 2: You try to do dress code, but there's no dress
• 1:08:14
  Speaker 2: code anymore, so that that one away you do the
• 1:08:18
  Speaker 2: eye test. The eye test is that leads to just
• 1:08:21
  Speaker 2: racism on a whole different level of playing. Like you
• 1:08:23
  Speaker 2: know what I'm saying. So it's like, I see if
• 1:08:24
  Speaker 2: from both perspectives, because I've seen places where they're like, yo,
• 1:08:27
  Speaker 2: no sneakers, you can't get in, and every single person
• 1:08:29
  Speaker 2: that's white in there has sneakers on.
• 1:08:32
  Speaker 3: And the sneaker you get, you put out a load
• 1:08:36
  Speaker 3: for a fact, that's a fact. So how do you
• 1:08:39
  Speaker 3: do that? How do you control crowd?
• 1:08:41
  Speaker 2: Like because like I said before, you could just do
• 1:08:43
  Speaker 2: dress code, but there's no more dress code, So how
• 1:08:45
  Speaker 2: do you control the crowd?
• 1:08:47
  Speaker 3: Music? Music, all okay, you set the tone, yo, I
• 1:08:52
  Speaker 3: tell listen? Okay, So I tell a cloth bone all right,
• 1:08:56
  Speaker 3: nick A license is till four o'clock in the morning. Okay,
• 1:09:00
  Speaker 3: when should you change the music at three fifty nine?
• 1:09:06
  Speaker 3: You understand? So if you go from hardcore taboogie dancing
• 1:09:13
  Speaker 3: too slow and sexy to turning on the lights, people
• 1:09:16
  Speaker 3: leave in this tone. But if you leave with you,
• 1:09:22
  Speaker 3: we all know the great DJs of New York City
• 1:09:24
  Speaker 3: in the world. If you bring that DJ in at
• 1:09:27
  Speaker 3: three thirty to rock out for that last half hour.
• 1:09:32
  Speaker 3: I need a bottle, and that what they do with
• 1:09:33
  Speaker 3: the bottles, they're chugging it. If you look at the
• 1:09:36
  Speaker 3: most violence in the clubs anywhere in this world, and
• 1:09:41
  Speaker 3: I'm talking about anywhere, and this is like science, it's
• 1:09:45
  Speaker 3: half hour before you close to an hour after you close.
• 1:09:50
  Speaker 3: Why the juice kicks in? Now what do you do?
• 1:09:54
  Speaker 3: You just set yourself up for failure. So what do
• 1:09:57
  Speaker 3: I do? The hardest music? If I close it for
• 1:10:01
  Speaker 3: it ends at three, then at three o'clock you do
• 1:10:04
  Speaker 3: a little souce a little bit. They don't get people
• 1:10:06
  Speaker 3: stop bugging out, like yo, I want to go hardcore.
• 1:10:08
  Speaker 3: You don't bring them, you know, because you're going to
• 1:10:11
  Speaker 3: create a problem. I just thought about something. I just
• 1:10:13
  Speaker 3: had a great idea.
• 1:10:14
  Speaker 2: So when we go to the land and shout out
• 1:10:15
  Speaker 2: to alx butad Energy, always bring them to this party.
• 1:10:17
  Speaker 2: Cause R and B only party and they only play
• 1:10:20
  Speaker 2: R and B and it's a vibe and it's an
• 1:10:22
  Speaker 2: R and B. So it's not like, you know, no violence,
• 1:10:24
  Speaker 2: not no violence. We should do earn your Lisia. We
• 1:10:27
  Speaker 2: should do what we should have a night. We should
• 1:10:28
  Speaker 2: collaborate on the night, Bring the night. R and B
• 1:10:31
  Speaker 2: is only going to be only R and B is
• 1:10:34
  Speaker 2: a vibe.
• 1:10:35
  Speaker 3: No, But I think, listen, if you do, you do
• 1:10:38
  Speaker 3: a little freestyle, you do a little house, you do
• 1:10:41
  Speaker 3: a little like old school hip hop. Listen. I always
• 1:10:44
  Speaker 3: tell this is funny because back in the days, I'm
• 1:10:47
  Speaker 3: like always fight it with Joe. You know, Joe's my
• 1:10:49
  Speaker 3: little brother. Like I love Joe. Joe's like he's family.
• 1:10:52
  Speaker 3: I mean, he's been to my daughter's weddings, like everybody knows.
• 1:10:54
  Speaker 3: And I always say, listen, Joe, all my friends love
• 1:10:57
  Speaker 3: you because they met you. But your music it's too hardcore.
• 1:11:01
  Speaker 3: You need to start doing some some hip hop. And
• 1:11:05
  Speaker 3: all of a sudden, what do you think he's changed?
• 1:11:06
  Speaker 3: And he flipped the light and then all of a sudden,
• 1:11:08
  Speaker 3: it's like every year he has a hit. And what
• 1:11:10
  Speaker 3: is it about dancing? It's not about violence. All of
• 1:11:13
  Speaker 3: it is like everybody started changing the vibe. So if
• 1:11:16
  Speaker 3: you did a hip hop show, it has to be
• 1:11:19
  Speaker 3: a dance on it can't be it has to be
• 1:11:22
  Speaker 3: positive energy. That's where the R and B kicks in.
• 1:11:24
  Speaker 3: That's where a little bit everything kicks in. It's all
• 1:11:26
  Speaker 3: about the energy you bring to the tech and.
• 1:11:27
  Speaker 2: Then we promote it because everybody I follows is positive.
• 1:11:31
  Speaker 2: It's a business platform. We played the good R and
• 1:11:34
  Speaker 2: B music.
• 1:11:34
  Speaker 5: We have R and B. We don't even need right Well,
• 1:11:37
  Speaker 5: like he said something something, you can mix it.
• 1:11:39
  Speaker 3: You can make it so No, but that's too like
• 1:11:43
  Speaker 3: and then it's like you got to mix it. I said, listen.
• 1:11:45
  Speaker 3: I tell everybody listen, mix it, mix it up. But
• 1:11:48
  Speaker 3: you have to know if, like you said, if I
• 1:11:51
  Speaker 3: only played a little bit hardcore hip hop, that's it,
• 1:11:55
  Speaker 3: that's it. Just do to too, that's it. But it
• 1:11:58
  Speaker 3: kept everybody like the one thing I earn this body energy.
• 1:12:01
  Speaker 3: Everybody's chilled. Like the fun part about being in the
• 1:12:04
  Speaker 3: restaurant of Don co Key is like I'll be on
• 1:12:07
  Speaker 3: my DJs and I'd be like like, and they knew,
• 1:12:11
  Speaker 3: like they gotta change it up because if I see
• 1:12:13
  Speaker 3: the energy in the room, change I change my mood. Change.
• 1:12:17
  Speaker 3: I want to go. I want to work like I'm happy.
• 1:12:19
  Speaker 3: I'm good. Everybody's moving and dancing, Like the nicest thing
• 1:12:23
  Speaker 3: that I see in my world is when I see
• 1:12:24
  Speaker 3: people dancing on the table and they eating. That's like that's fun.
• 1:12:28
  Speaker 3: Like you know what I'm saying, Like it's crazy.
• 1:12:30
  Speaker 5: We've been going to dance on the table.
• 1:12:33
  Speaker 2: About I'm about to help bring New York back. Man,
• 1:12:36
  Speaker 2: once this Corona thing is over, I think we're.
• 1:12:39
  Speaker 3: Gonna have to earn your leisure night. I serious, I'm serious.
• 1:12:44
  Speaker 3: I know it's gonna be that night. We're gonna say it.
• 1:12:46
  Speaker 2: It's gonna be. It's gonna be a vibe. Yes, it
• 1:12:49
  Speaker 2: needs to happen. So what's your what's your visions moving forward?
• 1:12:52
  Speaker 2: What's on your your plan for the next five years,
• 1:12:55
  Speaker 2: ten years, one year? What do you what are you
• 1:12:57
  Speaker 2: looking forward to in the future.
• 1:13:01
  Speaker 3: Well, you know, first and foremost, I'm just happy to
• 1:13:03
  Speaker 3: like have made it through this corona and stay healthy.
• 1:13:07
  Speaker 3: And one of the very important story of my life.
• 1:13:11
  Speaker 3: So I have this young crazy daughter, her name is
• 1:13:14
  Speaker 3: Joelle and crazy because she reads, she knows a lot.
• 1:13:18
  Speaker 3: And one day, about seven years ago, we were by
• 1:13:22
  Speaker 3: the pool and she's reading a book she loves to read.
• 1:13:25
  Speaker 3: Me I ain't reading nothing audiobook audiobooks. So I had
• 1:13:31
  Speaker 3: six months to go before I dropped out of high school,
• 1:13:33
  Speaker 3: and I went right to work because I was working,
• 1:13:35
  Speaker 3: I was making money I didn't think I needed, and
• 1:13:37
  Speaker 3: I was on top of my game at the point
• 1:13:39
  Speaker 3: seven years ago. I was three hundred pounds happy, three
• 1:13:42
  Speaker 3: hundred forty two pushing forty four. My pants were real tight,
• 1:13:47
  Speaker 3: and I'm like, yeah, I'm not buying forty four. So
• 1:13:49
  Speaker 3: you know, Oh you said you're from business. It's forty two.
• 1:13:54
  Speaker 5: And you're not going to forty four guys.
• 1:13:55
  Speaker 3: So I'm not going to forty four waists. I was
• 1:13:58
  Speaker 3: very uncomfortable because didn't work. Diet pills didn't work, portion
• 1:14:03
  Speaker 3: control didn't work. Nothing worked. But I couldn't figure out
• 1:14:06
  Speaker 3: how I kept like staying around at three hundred and
• 1:14:09
  Speaker 3: I kept trying to lose weight. So she's reading the
• 1:14:11
  Speaker 3: book and I'm like, what's the book about? She goes, dad,
• 1:14:15
  Speaker 3: if you ever read this book, you'll never eat the same.
• 1:14:18
  Speaker 3: I'm like, look, you know, I eat a whole week.
• 1:14:21
  Speaker 3: I multi grain brown rice, I brown pasta, I do this,
• 1:14:25
  Speaker 3: I do that. She goes, dad, if you ever read
• 1:14:28
  Speaker 3: this book, You'll never read the same. I'm like, So,
• 1:14:30
  Speaker 3: I'm not going to argue because she's gonna win. Learn
• 1:14:33
  Speaker 3: learn one thing about women. Don't fight. You know what
• 1:14:36
  Speaker 3: I'm saying. You got it. Everything was fine. So you know,
• 1:14:40
  Speaker 3: this is July and August, and she decides to buy
• 1:14:43
  Speaker 3: me something for Christmas. And I opened up the President
• 1:14:46
  Speaker 3: and I'm like, she knows I ain't gonna read the book.
• 1:14:49
  Speaker 3: What's the name of the book, Wheat Belly, The Wheat Belly,
• 1:14:54
  Speaker 3: Wheat Belly by William Davis. So I take the book
• 1:14:59
  Speaker 3: and see the I put it in the first CD,
• 1:15:02
  Speaker 3: and the guy says, listen, go home and look at
• 1:15:05
  Speaker 3: the album of your grandparents and see if anybody was overweight.
• 1:15:10
  Speaker 3: Did your mother own a pair of sneakers? Did your
• 1:15:12
  Speaker 3: mother exercise? Did she ever do anything but vacuum the house?
• 1:15:16
  Speaker 3: And was there any nutrition?
• 1:15:17
  Speaker 4: Is?
• 1:15:18
  Speaker 3: No, no, no no. I'm like, oh shit, sounds interesting.
• 1:15:22
  Speaker 3: So I turned around. I put the CD in. He
• 1:15:26
  Speaker 3: tells me how they modified wheat so it doesn't grow
• 1:15:29
  Speaker 3: five feet, it grows eighteen inches, and everything is thick,
• 1:15:32
  Speaker 3: and everybody's thick and down all there's blood pressure, diabetes,
• 1:15:36
  Speaker 3: blood cholesterol, and how the FDA and everybody's selling all
• 1:15:40
  Speaker 3: this processed jump food, this that whatever. I went home,
• 1:15:43
  Speaker 3: emptied out my cabinets and five months later I lost
• 1:15:45
  Speaker 3: seventy pounds and I've been two twenty to twenty five.
• 1:15:49
  Speaker 3: For the last seven years, I have more energy now
• 1:15:51
  Speaker 3: than ever. I feel great. I eat clean, and I
• 1:15:53
  Speaker 3: just remember one thing. If the secret to life is
• 1:15:57
  Speaker 3: listening to your parents and look at the way they ate.
• 1:15:59
  Speaker 3: Growing up, there was no supermarket, it was all market.
• 1:16:03
  Speaker 3: Whatever it was fresh, we ate, and we ate as
• 1:16:05
  Speaker 3: much as whether it was potatoes, whether it was rice,
• 1:16:08
  Speaker 3: whether it was avocado, yams, or whatever. We ate it.
• 1:16:11
  Speaker 3: And nobody was sick. Now everybody's sick, so they're not
• 1:16:14
  Speaker 3: going to try to change your diet. They're going to
• 1:16:17
  Speaker 3: try to give you medication to keep your life. So
• 1:16:20
  Speaker 3: one thing is health is wealth. And if you're going
• 1:16:23
  Speaker 3: to change your lifestyle and you want to feel better,
• 1:16:26
  Speaker 3: I personally believe gluten free is the way to go.
• 1:16:28
  Speaker 3: No wheat, no rye, no body.
• 1:16:30
  Speaker 2: So that's that's the only thing. You just stopped eating
• 1:16:33
  Speaker 2: gluting products. I drink every day. I don't exercise, I
• 1:16:37
  Speaker 2: don't go to the gym, I don't take it. But
• 1:16:39
  Speaker 2: I don't do no diet, pill, drugs or anything.
• 1:16:41
  Speaker 3: I die and I maintain my weight, and you know,
• 1:16:43
  Speaker 3: I feel amazing. I have wanted you now at this
• 1:16:46
  Speaker 3: point in my life then I had twenty years ago
• 1:16:50
  Speaker 3: for twenty years. So I'm just like, losing weight without
• 1:16:53
  Speaker 3: dieting is amazing. Now could you imagine like losing twenty
• 1:16:57
  Speaker 3: pounds in the month without having a diet, exercise and
• 1:17:01
  Speaker 3: you can have a little bit of a drink or
• 1:17:03
  Speaker 3: two here there listen Wheat Bully. You know that one
• 1:17:07
  Speaker 3: book changed my life. And then the other day I
• 1:17:09
  Speaker 3: don't know if you what the health was crazy? Another
• 1:17:13
  Speaker 3: another movie on documentary, It's crazy. The information is power.
• 1:17:17
  Speaker 2: There's a great book called How Not to Die.
• 1:17:21
  Speaker 3: You're read that book. Yeah, she's on it. Listen, health
• 1:17:25
  Speaker 3: is well and you want to listen? What good is
• 1:17:28
  Speaker 3: it having what we have? You know? I remember having
• 1:17:31
  Speaker 3: this conversation with Cally because his wife Nicole is gluten free,
• 1:17:35
  Speaker 3: she has Celiac and he's like, I should know that.
• 1:17:38
  Speaker 3: And Joe another one. I fought with Joe to listen
• 1:17:41
  Speaker 3: to the book. I gave him the audio books. He's like, nah,
• 1:17:43
  Speaker 3: my doctor says no, don't do this, don't and guess
• 1:17:46
  Speaker 3: what he did. He's like, dude, I lost more weight
• 1:17:48
  Speaker 3: in a month than I did in six months before.
• 1:17:50
  Speaker 3: At what is in glue? What's gluten? What exactly is
• 1:17:53
  Speaker 3: that Gluten is a protein found in wheat, writing Bali.
• 1:17:56
  Speaker 3: So it triggers your exhaustents in your mind to make
• 1:17:58
  Speaker 3: you want to eat more. It makes you feel better.
• 1:18:01
  Speaker 3: So you're eating breakfast, thinking about lunch, lund thinking about dinner,
• 1:18:04
  Speaker 3: and the minute you taste it, like I have gluten
• 1:18:06
  Speaker 3: free possibly gluten free bread. I fry my food in
• 1:18:09
  Speaker 3: the restaurant, believe it or not, with almondflour, rice flower.
• 1:18:13
  Speaker 3: I'm sorry, So we don't really do we don't. I
• 1:18:16
  Speaker 3: don't like processed food, so I'd rather not give that
• 1:18:19
  Speaker 3: to my clientele. And it tastes so much better when
• 1:18:21
  Speaker 3: you when you're really putting together good food, you know
• 1:18:24
  Speaker 3: what I'm saying. So that's really one thing that changed
• 1:18:26
  Speaker 3: my life that gives me the energy to do what
• 1:18:28
  Speaker 3: I do. Because serving if not understanding what you're serving,
• 1:18:32
  Speaker 3: it's easy for you to sell. But once you know
• 1:18:34
  Speaker 3: quality food, your clientele knows because you always focus on
• 1:18:38
  Speaker 3: the quality food. You go shopping for it, you serve it,
• 1:18:40
  Speaker 3: you know what it is.
• 1:18:41
  Speaker 8: J Lo.
• 1:18:43
  Speaker 3: I do a lot of caning for j Lo, and
• 1:18:44
  Speaker 3: I'm like, Jay, you know I'm gluten free. She goes,
• 1:18:48
  Speaker 3: I understand now, you can serve me. Well, the people
• 1:18:50
  Speaker 3: are coming like, oh, she wants to have dinner when today,
• 1:18:53
  Speaker 3: I'm like, okay, I'll bring the food. She knows that
• 1:18:56
  Speaker 3: it's gluten free. You know what I'm saying. Because you
• 1:18:59
  Speaker 3: don't want to another a little connection, you want to
• 1:19:01
  Speaker 3: work smarter.
• 1:19:02
  Speaker 5: We we actually sat down with one chefs. Yeah, yeah, he.
• 1:19:07
  Speaker 3: Was good, but I've been I've been cooking for a
• 1:19:09
  Speaker 3: long time.
• 1:19:10
  Speaker 5: Yeah, he's much younger than us.
• 1:19:12
  Speaker 3: That. It's a great chef.
• 1:19:13
  Speaker 2: It's a great chef, Jimmy. It's been a pleasure, bro,
• 1:19:16
  Speaker 2: it was mine. What would you like to tell the people?
• 1:19:19
  Speaker 2: How can they find information on your restaurant, social media,
• 1:19:22
  Speaker 2: website and all that stuff.
• 1:19:24
  Speaker 3: He's just way to find me is Jimmy's b X
• 1:19:26
  Speaker 3: Cafe on Instagram. You could dm me if you're looking
• 1:19:29
  Speaker 3: for any consulting, any ideas you want to run by
• 1:19:33
  Speaker 3: me and within thirty days we're going to announce a
• 1:19:36
  Speaker 3: new restaurant. And if you're in New York, you won't
• 1:19:39
  Speaker 3: be disappointed. It's going to be amazing looking forward to
• 1:19:42
  Speaker 3: you can catch looking forward to that to the e
• 1:19:44
  Speaker 3: y L night. Yes, that's the best. I can't wait.
• 1:19:47
  Speaker 3: I can't Troy housekeeping on.
• 1:19:51
  Speaker 6: Shout everybody on picture on dot com. You know that's
• 1:19:53
  Speaker 6: our proud to pay program. Obviously T five members, you
• 1:19:55
  Speaker 6: have access to e y L University, to the number
• 1:19:57
  Speaker 6: one place. Jimmy Son is a members, remember right, Yeah,
• 1:20:00
  Speaker 6: he's an official earn Jonathan.
• 1:20:03
  Speaker 3: Shout out to Jonathan.
• 1:20:04
  Speaker 6: Listen, shout out to Jonathan. Okay, because your dad's a legend.
• 1:20:07
  Speaker 6: And now you're still selling sneakers.
• 1:20:09
  Speaker 3: Oh yeah, he's in the restaurant.
• 1:20:13
  Speaker 6: Hey, Jonathan, this is Troy Asia. I'm a diehard sneaker guy.
• 1:20:18
  Speaker 6: Shout out to you. Uh and obviously everybody that's been
• 1:20:21
  Speaker 6: supporting uh Uya University, we thank you greatly.
• 1:20:24
  Speaker 5: All our earners.
• 1:20:25
  Speaker 6: Keeps telling the friend of telephone man, the group is spread,
• 1:20:28
  Speaker 6: and shout out to all of our people that are
• 1:20:30
  Speaker 6: inside there, all the triads that are.
• 1:20:31
  Speaker 5: In there, all the accountability groups.
• 1:20:33
  Speaker 6: Man, it has really grown to a place that we
• 1:20:36
  Speaker 6: are proud of and get to witness on a daily basis.
• 1:20:39
  Speaker 6: So shout out to all the earners in there, and
• 1:20:40
  Speaker 6: shout everybody supporting the merch.
• 1:20:42
  Speaker 3: Uh.
• 1:20:43
  Speaker 6: I can't say enough, man, y'all, y'all really have turned
• 1:20:45
  Speaker 6: Lesia into a worldwide name. So we are forever grateful
• 1:20:49
  Speaker 6: and thankful for that.
• 1:20:50
  Speaker 2: Yeah, and uh, you know, it's just this just happened.
• 1:20:53
  Speaker 2: We didn't plan for this to happen. But I was
• 1:20:55
  Speaker 2: talking to a friend of mine the all the day,
• 1:20:57
  Speaker 2: and you know, our Alesia is not only the biggest
• 1:21:00
  Speaker 2: platform in America business, but it's probably the biggest platform
• 1:21:05
  Speaker 2: in Latin America too. We've reached the number one charts
• 1:21:07
  Speaker 2: in Dominican Republic, We've charted in Puerto Rico, we've charted
• 1:21:12
  Speaker 2: in Colombia, I think fat Venezuela. So he was saying that,
• 1:21:17
  Speaker 2: you know, it's really not like a comparable resource for
• 1:21:22
  Speaker 2: the Latin community like how we have. And I was
• 1:21:24
  Speaker 2: telling him I wanted to do more content with Latin entrepreneurs,
• 1:21:28
  Speaker 2: Latin investors, and even eventually Latin content actually spoken in
• 1:21:32
  Speaker 2: Spanish exactly. And so he gave me a list of
• 1:21:35
  Speaker 2: a bunch of different people. We already had a lot
• 1:21:36
  Speaker 2: of people with Latin backgrounds, but so, yeah, we're looking
• 1:21:42
  Speaker 2: to do more with the Latin community because I feel like,
• 1:21:45
  Speaker 2: in my opinion, I was talking to him and he
• 1:21:47
  Speaker 2: was like, nah, you're right, bro, Like there's nothing like
• 1:21:50
  Speaker 2: ey l for you know, the community.
• 1:21:53
  Speaker 5: We got some stuff brewing too.
• 1:21:55
  Speaker 2: Oh he got a lot of stuffy always supposed to
• 1:21:57
  Speaker 2: have been come out with, but we just want to
• 1:21:59
  Speaker 2: make sure that's correct. But taking over the whole world, man.
• 1:22:03
  Speaker 2: So yeah, anytime we get to sit with, you know,
• 1:22:05
  Speaker 2: an entrepreneur, especially a legend, it's dope. But to have
• 1:22:08
  Speaker 2: you know, somebody that is not only a legend but
• 1:22:11
  Speaker 2: Hispanic icon, it's dope.
• 1:22:14
  Speaker 3: It's dope.
• 1:22:14
  Speaker 2: So, you know, looking to diversify the content, so it's important.
• 1:22:18
  Speaker 2: So yeah, appreciate you, brother.
• 1:22:20
  Speaker 3: Sure, I'm so happy to be here and I'm looking
• 1:22:22
  Speaker 3: forward to leave your.
• 1:22:24
  Speaker 2: Night you head, that's a fact, all right, God, thank
• 1:22:29
  Speaker 2: you for rocking with us. We'll see you next week.
• 1:22:31
  Speaker 3: Peace.
• 1:22:31
  Speaker 4: Please, my graduates from my school being forced bad and
• 1:22:38
  Speaker 4: drop drop, drop drop.
• 1:22:53
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