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How to Actually Build a Food Business That Works | Uncle Phills Cheesesteaks | Social Proof Podcast · Social Proof Podcast

• 0:00
  [SPEAKER_10]: All right, family, from the pot of thine, 12 hours of straight cuts, and I have my boys pulled through from Uncle Phil's premium cheese sticks.
• 0:07
  [SPEAKER_10]: When I tell you this is the best cheese steak I've ever had in my life.
• 0:11
  [SPEAKER_10]: And listen, I'm from South Jersey.
• 0:13
  [SPEAKER_10]: I grew up in Philly, area like it's just, we understand cheese sticks and Philly.
• 0:18
  [SPEAKER_10]: But this is the best cheese steak I've ever had regardless of geographic areas.
• 0:24
  [SPEAKER_10]: Cheese takes crazy, but we got a chance to sit down and tell their story and get a chance to talk to them about how they're building a global cheese steak empire starting right here in Atlanta, man.
• 0:35
  [SPEAKER_10]: So tap in if you're laying a good a good angle, Phil, saw my sent you.
• 0:39
  [SPEAKER_10]: This is the first cheese steak that I've ever had that does not require ketchup.
• 0:45
  [SPEAKER_10]: That's how I knew it.
• 0:48
  [SPEAKER_10]: Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah.
• 0:51
  [SPEAKER_07]: All right.
• 0:51
  [SPEAKER_07]: As you grow up, business, you've got to be passionate about what your customers are passionate about.
• 0:54
  [SPEAKER_07]: You're saying, it's the best thing with the world.
• 0:56
  [SPEAKER_07]: I would say we don't want to do something just to make money.
• 0:59
  [SPEAKER_07]: We don't want to have a hundred franchises and 20 of them.
• 1:01
  [SPEAKER_07]: We've got to shut down in the back of it.
• 1:03
  [SPEAKER_07]: We'll work doing it in the space dough.
• 1:05
  [SPEAKER_07]: We'll set us apart.
• 1:06
  [SPEAKER_07]: We got flavors like strawberry, hot, peach blaze.
• 1:10
  [SPEAKER_07]: a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled, a white-traveled
• 1:34
  [SPEAKER_07]: Go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go ahead, go
• 1:52
  [SPEAKER_07]: Um, this was right before COVID, I want to say, and uh, I'm from Philadelphia.
• 1:57
  [SPEAKER_07]: He's from Harrisburg.
• 1:59
  [SPEAKER_07]: Uh, we met.
• 2:00
  [SPEAKER_07]: I moved to Harrisburg with my mother when I was 16 and, uh, you know, I would go up there in the summer times a weekend.
• 2:06
  [SPEAKER_07]: So we knew what we'd each other and, uh, we just wanted to do something different.
• 2:10
  [SPEAKER_07]: We wanted to do something positive.
• 2:12
  [SPEAKER_07]: Obviously, and be business owners, you know, his mother owned a restaurant.
• 2:16
  [SPEAKER_07]: My father had a restaurant before.
• 2:18
  [SPEAKER_07]: through different predicaments they were unsuccessful so we wanted to try to carry on that legacy do something different and we started out doing a water ice that's a silly dessert that a lot of people know of.
• 2:31
  [SPEAKER_07]: We started out doing that during COVID, TikTok was booming and we used to name everything after like hip hop artists so we would have like mingle menized, peachy, pop, low.
• 2:40
  [SPEAKER_07]: And from there, listen to the customers, they like, yo, workin' I get a good cheese steak from.
• 2:45
  [SPEAKER_07]: And we try to everybody in the land.
• 2:47
  [SPEAKER_07]: Everybody is good, but I feel like cheese takes its personal, you know?
• 2:51
  [SPEAKER_07]: Everybody do it differently.
• 2:52
  [SPEAKER_07]: Some people like cheese with, some people like Americans, some people like, you know, all different types of things.
• 2:56
  [SPEAKER_07]: So we wanted to just create that and we took a leap.
• 3:00
  [SPEAKER_07]: We know what we were doing and we ended up here.
• 3:03
  [SPEAKER_05]: That's great.
• 3:05
  [SPEAKER_05]: So give me y'all's cheese steak orders.
• 3:08
  [SPEAKER_07]: It's like a sweet night eating cheese that you want to put on the pizza.
• 3:12
  [SPEAKER_07]: Wow.
• 3:14
  [SPEAKER_07]: But I mean, I got one in the car.
• 3:15
  [SPEAKER_07]: We used to make a cheese.
• 3:16
  [SPEAKER_07]: I said, yeah, give me that scrap on the side.
• 3:18
  [SPEAKER_07]: That's going to be my little age.
• 3:20
  [SPEAKER_07]: But I would say automatically we, you know, we're going to do red by Cooper Sharp Mayo.
• 3:27
  [SPEAKER_07]: So I'll try to catch up.
• 3:28
  [SPEAKER_07]: Keep it very simple.
• 3:29
  [SPEAKER_07]: I might ask we peppers depending on the day.
• 3:32
  [SPEAKER_07]: But I'm not going a lot.
• 3:33
  [SPEAKER_07]: This might sound crazy.
• 3:34
  [SPEAKER_07]: But the go to for everybody at our restaurant is the honey garlic.
• 3:37
  [SPEAKER_05]: Hmm, we got to be for a plate because Hey, guys, TV tray out.
• 3:44
  [SPEAKER_10]: Yeah, yeah, let's let's let's distribute lunch For everyone open this up, right?
• 3:51
  [SPEAKER_07]: Yeah, you from Jersey so you know, yeah, I mean like we When you open that zone up, what's up?
• 3:59
  [SPEAKER_10]: You, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you want to, you
• 4:29
  [SPEAKER_00]: I mean, she's just asking for everybody else to think.
• 4:32
  [UNKNOWN]: Right, right.
• 4:33
  [SPEAKER_00]: I mean, people got podcasts, but they're not seeing that kind of money.
• 4:37
  [UNKNOWN]: Right.
• 4:37
  [SPEAKER_10]: Yeah, because they have a podcast, not a business.
• 4:39
  [SPEAKER_10]: There's a big difference.
• 4:40
  [SPEAKER_03]: So the studio didn't come from views?
• 4:44
  [SPEAKER_10]: Fused don't pay you.
• 4:45
  [SPEAKER_10]: Systems do.
• 4:46
  [SPEAKER_10]: Audience retention does.
• 4:47
  [SPEAKER_10]: Trust does.
• 4:49
  [SPEAKER_10]: Most people stop at content.
• 4:50
  [SPEAKER_10]: I built a machine around.
• 4:52
  [SPEAKER_03]: So you're saying podcast and did a paper.
• 5:01
  [SPEAKER_10]: podcasting built the audience, the audience pays for everything else.
• 5:05
  [SPEAKER_03]: But David, is this one of those $2,000 programs for people to learn how to do what you do?
• 5:12
  [SPEAKER_10]: Listen, the podcast summit is for anyone that wants to learn.
• 5:16
  [SPEAKER_10]: We're bringing in the best to the best.
• 5:18
  [SPEAKER_10]: For two days in the ticket calls, less than the price of a pair of Jordans, post that one.
• 5:23
  [SPEAKER_10]: No more questions.
• 5:32
  [SPEAKER_10]: This is the first cheese stick that I've ever had, chicken or beef that does not require ketchup.
• 5:42
  [SPEAKER_10]: That's how I knew, that's when I knew.
• 5:44
  [SPEAKER_10]: No, no, because I was like, yeah, I've been in this job.
• 5:49
  [SPEAKER_10]: I was like, yo, this is crazy.
• 5:52
  [SPEAKER_10]: And then I put, come on,
• 5:56
  [SPEAKER_10]: Come on, man, come on, get your mouth out again.
• 5:59
  [SPEAKER_07]: That's, that's what we got.
• 6:00
  [SPEAKER_07]: That's what we're sure, man.
• 6:01
  [SPEAKER_12]: No, regular, regular, regular American.
• 6:04
  [SPEAKER_07]: Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
• 6:19
  [SPEAKER_10]: I'm telling you, but it gives it a whole different taste.
• 6:24
  [SPEAKER_07]: Yeah, I don't really quit.
• 6:26
  [SPEAKER_07]: Y'all can have you.
• 6:28
  [SPEAKER_07]: Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah,
• 6:49
  [SPEAKER_05]: They hand out sandwiches, make sure that y'all subscribe to social poop podcasts.
• 6:56
  [SPEAKER_05]: Make sure y'all come into the hotline room, we need to chat.
• 7:04
  [SPEAKER_11]: Oh my gosh, bro.
• 7:08
  [SPEAKER_05]: It's good.
• 7:09
  [SPEAKER_11]: It's the best thing in the world, right?
• 7:12
  [SPEAKER_05]: I mean, if you could eat it, it's that one.
• 7:16
  [SPEAKER_04]: And here's what, there's a plan.
• 7:18
  [SPEAKER_11]: I'll look out on this one too.
• 7:25
  [SPEAKER_05]: He said run it.
• 7:29
  [SPEAKER_11]: Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
• 7:53
  [SPEAKER_07]: But shit, so look, I want to go to drop off some cheese, thanks to my home and their plate for the clippers, right?
• 7:59
  [SPEAKER_07]: So what else do I want?
• 8:01
  [SPEAKER_07]: No, I knew good.
• 8:02
  [SPEAKER_07]: I would say, and I want to go drop off a cheese, thanks to one of my homies that plate for the clippers, and one of his teammates asked for K-SOM on the cheese.
• 8:09
  [SPEAKER_09]: It's crazy.
• 8:11
  [SPEAKER_09]: Yeah, we're both.
• 8:12
  [SPEAKER_09]: Yeah, I don't know what's going on.
• 8:14
  [SPEAKER_07]: I don't know what's going on.
• 8:15
  [SPEAKER_07]: We would never sell cheese with, I'm sorry.
• 8:17
  [SPEAKER_07]: Don't do that.
• 8:18
  [SPEAKER_10]: For real, please.
• 8:20
  [SPEAKER_10]: One interested yourself, but I don't know, but tell us the story of how this came about.
• 8:25
  [SPEAKER_10]: Was you a stalker, right?
• 8:26
  [SPEAKER_05]: Oh, I'm a great interviewer.
• 8:27
  [SPEAKER_05]: What's your name?
• 8:29
  [SPEAKER_05]: What's your name?
• 8:30
  [SPEAKER_05]: It was the side eye.
• 8:34
  [SPEAKER_07]: I love you, man.
• 8:34
  [SPEAKER_05]: We can switch it to how they met.
• 8:35
  [SPEAKER_05]: I didn't get that part.
• 8:36
  [SPEAKER_07]: I mean it was on the note like I said so I'm originally from Philly but my mom moved to Harrisburg when I was a kid so I go up there in the summertime And me and sweet both hoops, so we'll be in a lot of the same summer camps different things like that and then when I was 16
• 8:55
  [SPEAKER_07]: I had to go move my mom and we still reconnected, but we kinda reconnected when we got older.
• 9:01
  [SPEAKER_07]: Cause I was down here in Atlanta and I actually did video production.
• 9:04
  [SPEAKER_07]: So he bought yo bro, how's it going?
• 9:06
  [SPEAKER_07]: You know, like, should we do real estate, should we, I'm thinking about doing this?
• 9:09
  [SPEAKER_07]: I'm like, I don't know, you know, I'm trying to do a video production thing.
• 9:13
  [SPEAKER_07]: And I was actually working for your home that do Brandon.
• 9:16
  [SPEAKER_07]: Yeah, yeah, yeah, yeah, when he first started his little videography course or whatever like with the shooter thing and I and I messed up a video and he kind of It was sunny outside and I didn't fix the exposure on it, so it was like overly bright So I kind of met I was like, yeah, this part not for me
• 9:39
  [SPEAKER_07]: Um, but yeah, so through just talking business, that's how we met in basketball.
• 9:44
  [SPEAKER_07]: Obviously, you know, you got some of them buckets before.
• 9:45
  [SPEAKER_07]: So, you know, you saw that.
• 9:47
  [SPEAKER_07]: Who's who got some buckets?
• 9:48
  [SPEAKER_07]: My boy.
• 9:49
  [SPEAKER_07]: That's my boy.
• 9:50
  [SPEAKER_07]: You got a couple of like, oh, man.
• 9:52
  [SPEAKER_07]: Lay, I'm like, okay.
• 9:54
  [SPEAKER_07]: Yeah.
• 9:54
  [SPEAKER_07]: He did actually.
• 9:55
  [SPEAKER_07]: Oh, I could see where where was you.
• 9:59
  [SPEAKER_07]: You feel better.
• 10:00
  [SPEAKER_11]: Yeah, me.
• 10:01
  [SPEAKER_11]: So.
• 10:03
  [SPEAKER_11]: Let's just story about, in terms of the relationship.
• 10:06
  [SPEAKER_11]: Because everybody has different stories sometimes.
• 10:09
  [SPEAKER_09]: Pretty much what he said.
• 10:10
  [SPEAKER_09]: I mean, playing basketball, growing up, and me guys, to keep in their relationship strong, we need to go back and forth to silly.
• 10:16
  [SPEAKER_09]: So that's pretty much how we got that going.
• 10:19
  [SPEAKER_11]: So when I met you, your logo was an ice cream.
• 10:25
  [SPEAKER_09]: it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it was it
• 10:51
  [SPEAKER_09]: got it.
• 10:51
  [SPEAKER_07]: Why would you want to mess up that consistency?
• 10:53
  [SPEAKER_09]: You tell me people don't know what happens is some people come in and say let me get the same cheese I had last time which we don't know they might not even know.
• 11:03
  [SPEAKER_09]: You've got them saying so on a new tribe just like for instance caught calling
• 11:07
  [SPEAKER_09]: He had a cheese steak with American cheese, that's what you got right now, but then we made it again with provolone.
• 11:12
  [SPEAKER_09]: She's in the change of taste.
• 11:14
  [SPEAKER_09]: He said it was still good, but it just wasn't the same.
• 11:17
  [SPEAKER_07]: So Cooper is American cheese or Cooper is just a brand?
• 11:19
  [SPEAKER_07]: No, it's American cheese, but what makes the quality is how it was actually pasteurized.
• 11:23
  [SPEAKER_07]: So the process of how they make the cheese.
• 11:26
  [SPEAKER_07]: And it's actually like, you know, some of these cheeses be like 70%.
• 11:29
  [SPEAKER_07]: Nine of us, maybe 30% in there.
• 11:31
  [SPEAKER_07]: They're not even like a full 100% cheese.
• 11:34
  [SPEAKER_07]: I'm saying.
• 11:35
  [SPEAKER_07]: So for us, it's always about quality.
• 11:38
  [SPEAKER_11]: Yeah.
• 11:38
  [SPEAKER_11]: Yeah.
• 11:39
  [SPEAKER_05]: Are you trying to be cute?
• 11:41
  [SPEAKER_05]: I'm not.
• 11:41
  [SPEAKER_05]: I'm not.
• 11:42
  [SPEAKER_05]: I have, you know.
• 11:43
  [SPEAKER_05]: I don't know.
• 11:44
  [SPEAKER_07]: I'm not.
• 11:45
  [SPEAKER_05]: I'm not.
• 11:46
  [SPEAKER_05]: I'm not.
• 11:47
  [SPEAKER_07]: How'd that cheese steak Brody from Atlanta?
• 11:50
  [SPEAKER_07]: Yeah, try what's that?
• 11:52
  [SPEAKER_07]: Is that American Delio what you which I'm just saying I'm just saying?
• 11:58
  [SPEAKER_07]: Okay, we're spot out the big thing shout out there Oh, we ain't competition
• 12:26
  [SPEAKER_07]: We still got to run it back where a lot of people kind of, like, dug up, dug up, they were showing a lot of love.
• 12:32
  [SPEAKER_07]: It was like camaraderie and all that sort of stuff.
• 12:34
  [SPEAKER_09]: Yeah.
• 12:35
  [SPEAKER_07]: What's your respect, cousin?
• 12:37
  [SPEAKER_07]: I had big names out the gas station.
• 12:39
  [SPEAKER_07]: So I saw what he did.
• 12:40
  [SPEAKER_07]: I said, I like what he did.
• 12:42
  [SPEAKER_10]: Can I do it better?
• 12:44
  [SPEAKER_10]: Yeah.
• 12:45
  [SPEAKER_10]: So again, when I met Sean, it was like the cheese, I think.
• 12:49
  [SPEAKER_10]: I don't know how we, I had the T-sake, but I was like, you know, this is so good.
• 12:53
  [SPEAKER_10]: Neo, Neo had it.
• 12:55
  [SPEAKER_09]: Neo had it.
• 12:55
  [SPEAKER_09]: Yeah, yeah, yeah, yeah, that's actually that you came through.
• 12:57
  [SPEAKER_09]: Yeah.
• 12:58
  [SPEAKER_09]: You and your wife that day, you got this.
• 12:59
  [SPEAKER_10]: Yeah, that's what I'm talking about.
• 13:01
  [SPEAKER_10]: So yeah, absolutely.
• 13:03
  [SPEAKER_10]: So, but the logo was like, there's a little ice cream there.
• 13:06
  [SPEAKER_10]: Right.
• 13:06
  [SPEAKER_10]: With a chain.
• 13:08
  [SPEAKER_10]: And that T-sake, that gold T, right?
• 13:10
  [SPEAKER_10]: Yeah.
• 13:11
  [SPEAKER_09]: Well, the stomach was like, I've never seen my life.
• 13:12
  [SPEAKER_10]: I was like, this is a dumb logo.
• 13:14
  [SPEAKER_10]: Why?
• 13:15
  [SPEAKER_10]: It's a T-sake place.
• 13:16
  [SPEAKER_10]: Got a logo of ice cream there.
• 13:19
  [SPEAKER_07]: Well, train on it, so let me tell you this.
• 13:22
  [SPEAKER_07]: This is why, right?
• 13:23
  [SPEAKER_07]: So what actually gave me that idea was, so I worked in video production, but I mainly did like music videos So I did music videos like lower yaddy ludicrous Gucci man all that type of stuff So just seeing the culture of a land I knew this was the that that type of hip-hop culture here
• 13:41
  [SPEAKER_07]: Uh, and then honestly, I was thinking like the cool lady jammer me.
• 13:44
  [SPEAKER_07]: You know how they had the cool lady men I was like, okay, we're gonna do war nights.
• 13:47
  [SPEAKER_07]: Let's like personalize him.
• 13:48
  [SPEAKER_07]: It's a their own persona and kind of like Cavalized off of that, but I feel like a lot of people worked like that when when it didn't work was when we started doing cheese Stakes in a cheese state Cuz soon the entire brand of people like what is so was a waterized company
• 14:06
  [SPEAKER_07]: So we had a food truck.
• 14:08
  [SPEAKER_07]: So we started out with a food truck.
• 14:10
  [SPEAKER_07]: We built the food truck and the first time we did it in correctly.
• 14:13
  [SPEAKER_07]: We got we got a scan.
• 14:15
  [SPEAKER_07]: We all types of stuff.
• 14:16
  [SPEAKER_07]: So we had to bring it back down to Atlanta, pit more money into it.
• 14:21
  [SPEAKER_07]: And I would literally, you know, we would set up at like Wells Fargo.
• 14:25
  [SPEAKER_07]: We'll set up anywhere we could like in my, you door COVID.
• 14:29
  [SPEAKER_07]: Everything was shut down so we was operating without a permit.
• 14:31
  [SPEAKER_07]: So he's just stugging it like it.
• 14:34
  [SPEAKER_09]: We can't stop He's got money.
• 14:36
  [SPEAKER_11]: You know, I already was all making money with that.
• 14:39
  [SPEAKER_11]: What are I?
• 14:40
  [SPEAKER_11]: No, that was the flame of water.
• 14:42
  [SPEAKER_11]: I just for those that don't understand.
• 14:46
  [SPEAKER_07]: It's like Italian ice.
• 14:47
  [SPEAKER_07]: Yeah, it's like Italian ice.
• 14:48
  [SPEAKER_09]: Well, the texture is a little different.
• 14:49
  [SPEAKER_09]: It's like a figure.
• 14:50
  [SPEAKER_09]: It's like a thicker texture.
• 14:52
  [SPEAKER_07]: Yeah.
• 14:52
  [SPEAKER_07]: Yeah.
• 14:53
  [SPEAKER_07]: That's the biggest thing I'll compare to.
• 14:54
  [SPEAKER_07]: I mean, they both made in like batch freezers.
• 14:57
  [SPEAKER_07]: But the consistency comes with how you navigate the water.
• 15:01
  [SPEAKER_07]: So if you use less water, it gives it a more thicker flavor.
• 15:05
  [SPEAKER_07]: And then also, I feel like Italian ice has like cheaper ingredients than like water ice.
• 15:11
  [SPEAKER_10]: So when did we decide to start selling cheese things?
• 15:14
  [SPEAKER_09]: And when it was time, like the first two years, when we wasn't making a money off for us.
• 15:20
  [SPEAKER_09]: Yeah, yeah, yeah, yeah, yeah, yeah.
• 15:23
  [SPEAKER_09]: So we couldn't make money with all your money, especially being in the future.
• 15:26
  [SPEAKER_09]: I don't know why I trying to stand outside of this cool.
• 15:27
  [SPEAKER_07]: Yeah, but it had his days like we would also do, uh,
• 15:32
  [SPEAKER_07]: We did egg rolls, and we also did like craft for us.
• 15:36
  [SPEAKER_09]: We had our chicken fingers on them.
• 15:37
  [SPEAKER_07]: Yeah, we did chicken fingers too.
• 15:39
  [SPEAKER_07]: I didn't even craft for us.
• 15:40
  [SPEAKER_07]: Yeah.
• 15:41
  [SPEAKER_07]: You said you didn't like the craft for us?
• 15:43
  [SPEAKER_07]: Man, people still ask about this craft for us.
• 15:45
  [SPEAKER_07]: I don't know what it is.
• 15:47
  [SPEAKER_07]: It might be a doubt, because I'm not a seafood person either, either.
• 15:50
  [SPEAKER_10]: But so, you sound like what I'm like.
• 15:53
  [SPEAKER_10]: And.
• 15:55
  [SPEAKER_10]: Like just whatever you can sell, that's how you're right.
• 15:57
  [SPEAKER_10]: Yeah, yeah.
• 15:58
  [SPEAKER_10]: And when did the cheese day come?
• 16:00
  [SPEAKER_07]: Because y'all got some sort of, yeah, I think after so many people asking, I'm like, you know, sweet, they just keep asking about cheap.
• 16:08
  [SPEAKER_07]: Like they can't be doing it right, bro.
• 16:10
  [SPEAKER_07]: Like, we already do an order.
• 16:12
  [SPEAKER_07]: If we kind of figure it out, you know, in mind, we don't know nothing about business.
• 16:16
  [SPEAKER_07]: We don't know nothing about what to charge, you know, any SOPs, anything like that.
• 16:21
  [SPEAKER_07]: We're just being intuitive and intuitive.
• 16:23
  [SPEAKER_07]: We're what we're doing.
• 16:24
  [SPEAKER_07]: And I think it's that delusion that pushes you because obviously if we're gonna do how hard it is, what we actually do it, you know?
• 16:34
  [SPEAKER_07]: So, and also we take everything personal.
• 16:36
  [SPEAKER_07]: So, we wouldn't do it if we didn't have a passion for it, you know?
• 16:41
  [SPEAKER_07]: because I was trying people and you know... You know, tennis?
• 16:44
  [SPEAKER_09]: Yeah, you're crazy.
• 16:45
  [SPEAKER_07]: Yeah, you crushed ten inches.
• 16:47
  [SPEAKER_09]: Wow.
• 16:48
  [SPEAKER_07]: You crushed it.
• 16:49
  [SPEAKER_07]: You crushed it.
• 16:50
  [SPEAKER_07]: You crushed it.
• 16:51
  [SPEAKER_07]: I came with...
• 16:52
  [SPEAKER_07]: I came to the attendance mode.
• 16:54
  [SPEAKER_07]: That's crazy.
• 16:55
  [SPEAKER_07]: Is that your first middle of the day?
• 16:57
  [SPEAKER_07]: Well, no.
• 16:58
  [SPEAKER_07]: Okay, yeah.
• 16:59
  [SPEAKER_07]: Great.
• 16:59
  [SPEAKER_07]: I got, like I said, I got my chin to stay with you tonight.
• 17:03
  [SPEAKER_09]: We're gonna try that chicken.
• 17:04
  [SPEAKER_07]: I want to go to have a chicken, so that's the best thing to do.
• 17:07
  [SPEAKER_07]: Do me a favor, open the chicken, right?
• 17:10
  [SPEAKER_07]: Because like you said, I don't think it's nobody.
• 17:12
  [SPEAKER_07]: I'm all a hudgery, bro.
• 17:13
  [SPEAKER_07]: That does a better chicken cheese.
• 17:14
  [SPEAKER_09]: Just try it though.
• 17:16
  [SPEAKER_07]: Like it's no chicken chicken cheese.
• 17:19
  [SPEAKER_07]: They so hard like that's how to know you to go.
• 17:22
  [SPEAKER_09]: Yeah.
• 17:23
  [SPEAKER_07]: Let me see how many calories the cheese is.
• 17:24
  [SPEAKER_07]: Just get even knife and cut the chicken.
• 17:26
  [SPEAKER_07]: Just cut the meat.
• 17:27
  [SPEAKER_07]: Just cut the meat.
• 17:29
  [SPEAKER_07]: Yeah, we got it.
• 17:30
  [SPEAKER_07]: At least I got it.
• 17:30
  [SPEAKER_07]: Try it though.
• 17:31
  [SPEAKER_07]: You say how many calories?
• 17:33
  [SPEAKER_07]: Yeah, I need to I need to find out.
• 17:34
  [SPEAKER_07]: You know, I was I can guess to me is about seven eighty.
• 17:40
  [SPEAKER_07]: I was with the protein in the brain and she's Because you because you know I'd be tracking you.
• 17:46
  [SPEAKER_07]: I'm saying I eat a cheese.
• 17:46
  [SPEAKER_07]: Take a day.
• 17:47
  [SPEAKER_10]: Got what my brother.
• 17:54
  [SPEAKER_10]: Yeah, it's your birthday.
• 17:55
  [SPEAKER_10]: No, my brother.
• 17:56
  [SPEAKER_10]: Hello now.
• 17:58
  [SPEAKER_10]: Oh my god.
• 17:59
  [SPEAKER_10]: Hey, come on get this get that camera right there real quick.
• 18:05
  [SPEAKER_10]: It's still smoking a little bit.
• 18:07
  [SPEAKER_10]: Who's that one right here?
• 18:09
  [SPEAKER_10]: You got you that one to point out at this.
• 18:15
  [SPEAKER_10]: You crazy.
• 18:18
  [SPEAKER_07]: I'm 100% chicken breast crazy.
• 18:20
  [SPEAKER_09]: I'm 100% chicken breast.
• 18:22
  [SPEAKER_09]: Oh my God.
• 18:22
  [SPEAKER_07]: Chicken.
• 18:23
  [SPEAKER_09]: Burn.
• 18:23
  [SPEAKER_05]: Tell the people what's going on in the sandwich for those of them that don't know.
• 18:27
  [SPEAKER_07]: Yeah, what's going on in the sandwich?
• 18:30
  [SPEAKER_07]: That's that banana peppers that hot, the like hot peppers.
• 18:33
  [SPEAKER_07]: Super cheesy.
• 18:34
  [SPEAKER_07]: Yeah, me, Mayo.
• 18:36
  [SPEAKER_07]: We ain't go roasted garlic meal when you were you're saying, but we would have did that for you.
• 18:42
  [SPEAKER_07]: You wish you all joy.
• 18:44
  [SPEAKER_07]: You need to hold that.
• 18:44
  [SPEAKER_08]: You need to hold that.
• 18:45
  [SPEAKER_10]: I don't feel bad.
• 18:47
  [SPEAKER_10]: Yeah.
• 18:48
  [SPEAKER_08]: Crazy.
• 18:50
  [SPEAKER_08]: No question.
• 18:51
  [SPEAKER_08]: I appreciate you.
• 18:52
  [SPEAKER_08]: Come on, thank you.
• 18:55
  [SPEAKER_08]: This is birthday, man.
• 18:56
  [SPEAKER_08]: Let him live.
• 19:02
  [SPEAKER_11]: What you thinking, man?
• 19:04
  [SPEAKER_11]: Go forward.
• 19:04
  [SPEAKER_11]: You know what I'm thinking, man?
• 19:07
  [SPEAKER_11]: But this is all the calories for the day.
• 19:16
  [SPEAKER_07]: I have a question for y'all.
• 19:25
  [SPEAKER_05]: What is the nature of your relationship?
• 19:28
  [SPEAKER_05]: Are y'all co-CEOs?
• 19:30
  [SPEAKER_05]: What is the nature of your relationship?
• 19:31
  [SPEAKER_07]: So I would say we're co-founders, CEO, he CEO, but honestly we do everything, I don't, I feel like we try to do it to separate it, but at the same time is like whatever needs to be done, it needs to be done.
• 19:48
  [SPEAKER_07]: He does do operations that's actually better than me.
• 19:52
  [SPEAKER_07]: Um, he's way more meticulous when it comes to things like that.
• 19:56
  [SPEAKER_07]: Um, and yeah, I don't I don't know where I kind of come in.
• 20:00
  [SPEAKER_07]: I guess I just give him the idea.
• 20:01
  [SPEAKER_09]: Yeah, he ran away with the marketing genius.
• 20:04
  [SPEAKER_09]: I would say when it comes to like coming to what I dares and, um, you know, just a brain ball and then you pass it down to me then I kind of put it into a factor that makes sense.
• 20:14
  [SPEAKER_10]: Just one more bite and I'm gonna go watch my hands.
• 20:17
  [SPEAKER_10]: Well, I'm trying to understand like when the Tuesday came in a, oh, I'll be trying to hotseed a sea that the shares, but the cheese, the cheese is coming to came into play two years after the business.
• 20:36
  [SPEAKER_07]: We started the cheese stakes in 2022.
• 20:40
  [SPEAKER_07]: Um, and from there, we went until like, we'll be consider like a ghost kitchen.
• 20:48
  [SPEAKER_07]: Um, but it was actually like out of a refurbished church, so it was a redone church.
• 20:53
  [SPEAKER_07]: They did all the rooms over, and uh, it didn't have any sign.
• 20:58
  [SPEAKER_07]: It probably had three parking spaces, and uh, we didn't know anything about like, with a cloud kitchen is more digital, you know, everything has to be like through third party or have your own online or through your website.
• 21:11
  [SPEAKER_08]: So, um,
• 21:11
  [SPEAKER_07]: Um, that was a whole new lane to navigate outside of the food truck, but I think, you know, once again when you got a good quality product in your passion in the body and, you know, I think it takes some night even this about yourself like the picture self out there, um, I think people really attached themselves to that, you know.
• 21:32
  [SPEAKER_05]: I don't know.
• 21:33
  [SPEAKER_05]: Okay.
• 21:34
  [SPEAKER_05]: Okay.
• 21:35
  [SPEAKER_05]: Okay.
• 21:35
  [SPEAKER_05]: Okay.
• 21:35
  [SPEAKER_05]: Okay.
• 21:36
  [SPEAKER_05]: Okay.
• 21:37
  [SPEAKER_05]: Okay.
• 21:37
  [SPEAKER_05]: Okay.
• 21:38
  [SPEAKER_05]: Okay.
• 21:38
  [SPEAKER_05]: Okay.
• 21:38
  [SPEAKER_05]: Okay.
• 21:39
  [SPEAKER_05]: Okay.
• 21:39
  [SPEAKER_05]: Okay.
• 21:40
  [SPEAKER_05]: Okay.
• 21:40
  [SPEAKER_05]: Okay.
• 21:40
  [SPEAKER_05]: Okay.
• 21:41
  [SPEAKER_05]: Okay.
• 21:43
  [SPEAKER_07]: Okay.
• 21:43
  [SPEAKER_05]: Okay.
• 21:44
  [SPEAKER_07]: Okay.
• 21:44
  [SPEAKER_05]: Okay.
• 21:45
  [SPEAKER_05]: Okay.
• 21:46
  [SPEAKER_05]: Okay.
• 21:46
  [SPEAKER_05]: Okay.
• 21:46
  [SPEAKER_05]: Okay.
• 21:47
  [SPEAKER_05]: Okay.
• 21:47
  [SPEAKER_05]: all the time outside, but I got that we had to sail so from you all from going from the truck selling the water ice pivoting to doing more of the food side and then doing a ghost kitchen now to having your own restaurant.
• 22:00
  [SPEAKER_05]: What are you looking to keep doing?
• 22:02
  [SPEAKER_05]: Are you looking to expand franchise?
• 22:04
  [SPEAKER_05]: Where's the future?
• 22:07
  [SPEAKER_09]: Um, I would say just get better I will write doing for right now and then obviously the goal is to get more locations, um, but it's system wise when we have now and making it better than what it is, it's the goal for me.
• 22:21
  [SPEAKER_07]: Yeah, a lot of times, um,
• 22:25
  [SPEAKER_07]: I think we're restaurants, you've got to be careful because you could scale too quick.
• 22:30
  [SPEAKER_07]: We're still in a phase where we're spending the menu, we're doing a lot of things that is going to add to the menu.
• 22:38
  [SPEAKER_07]: The cheese steaks will always be the superstar, but I feel like you need that de-way to the
• 22:47
  [SPEAKER_07]: Okay, so yeah, but so we're actually going to leave here and we've got a taste test in the night Because we're pitting wings to our menu And we we've been fighting because I'm about it for so long time man We don't want to be compared.
• 23:04
  [SPEAKER_07]: We want we you know, we don't want to do wings You know, we're not really passionate about wings, but as you grow as you grow a business You've got to be a passion about what your customers are passionate about what you're saying
• 23:13
  [SPEAKER_10]: The reason you're here is because I decided to start a podcast.
• 23:16
  [SPEAKER_10]: So did I can have engaging conversations with people by the way, this video will be monetized.
• 23:20
  [SPEAKER_10]: I'll make money off of it.
• 23:22
  [SPEAKER_10]: You need to start a podcast too, so you can have engaging conversations like this one.
• 23:28
  [SPEAKER_10]: Which means you need to be a podcast.
• 23:30
  [SPEAKER_10]: I'm at 2026 for the price of a cheap date with somebody that you don't even like like that.
• 23:36
  [SPEAKER_10]: You can learn how to start a podcast, grow your audience, build your business, or use a podcast to build your brand to build your business.
• 23:43
  [SPEAKER_10]: Check this out.
• 23:44
  [SPEAKER_01]: The podcast summit has been nothing short of a face.
• 23:47
  [SPEAKER_04]: And there's no better place to learn how to have a podcast than podcast summit.
• 23:53
  [SPEAKER_01]: it's more than just like a podcast conference.
• 23:56
  [SPEAKER_01]: It's a community of people who actually want to learn and get better at entrepreneurship.
• 24:02
  [SPEAKER_07]: And Atlanta people are passionate about week.
• 24:04
  [SPEAKER_07]: So I feel like what we're doing in the space dough will set us apart.
• 24:09
  [SPEAKER_07]: We're not going to subscribe to what other people are doing.
• 24:12
  [SPEAKER_07]: We got flavors like strawberry, hot peach blaze,
• 24:16
  [SPEAKER_07]: We got a white truffle buffalo, you know, yeah, we got to have a lemon pebble.
• 24:26
  [SPEAKER_07]: But with it, even the process of cooking it, which we not want to get into detail, because that's a little secret.
• 24:32
  [SPEAKER_07]: I feel like it's going to set the quality apart than anybody else has done wings in the land.
• 24:37
  [SPEAKER_09]: It's a premium wing.
• 24:39
  [SPEAKER_05]: perfect exclusive here.
• 24:42
  [SPEAKER_10]: So who's recipe is this marvelous steak?
• 24:47
  [SPEAKER_07]: We created yeah, because I've ever we first started with using a doughnut.
• 24:55
  [SPEAKER_07]: You know the little pop you started doughnut and I mean that's how we made it, you know we saw poppy put the doughnut like let's do that.
• 25:02
  [SPEAKER_07]: But through just getting a kitchen
• 25:06
  [SPEAKER_07]: Throughout the journey, we've been blessed to get a lot of help into asking questions.
• 25:12
  [SPEAKER_07]: Our guy, Mark, who is from Philly, he worked in the industry, I want to say like 20 years and he helped us develop our season as well.
• 25:20
  [SPEAKER_07]: Like, you know, what type of spice do we want?
• 25:22
  [SPEAKER_07]: Do we want the garlics and the do we want?
• 25:24
  [SPEAKER_07]: You know, different things like that.
• 25:26
  [SPEAKER_07]: So now we make our season in house.
• 25:29
  [SPEAKER_07]: So yeah, it was, but for a minute, like, and a lot of people still said it was real good, but for us, it's always getting 1% better.
• 25:37
  [SPEAKER_07]: Thanks, but Mr. Williams was doing it for 20 years before.
• 25:40
  [SPEAKER_07]: So the young the young people always going to come in.
• 25:43
  [SPEAKER_07]: They're going to look at what you do.
• 25:44
  [SPEAKER_07]: And of course, we learned we learned a lot from his mistakes.
• 25:48
  [SPEAKER_07]: You know what I'm saying?
• 25:49
  [SPEAKER_07]: And that's what he kind of talk about.
• 25:51
  [SPEAKER_07]: I feel like a lot of people don't give him credit because we can come and look at his his mistakes and say, we're going to do that a little differently.
• 25:58
  [SPEAKER_07]: He didn't have that option.
• 25:59
  [SPEAKER_07]: Yeah.
• 26:00
  [SPEAKER_10]: You know what I'm saying?
• 26:02
  [SPEAKER_10]: Well, there's always going to be something new that
• 26:05
  [SPEAKER_10]: kind of takes the spotlight of what has been.
• 26:09
  [SPEAKER_10]: So, uh, man, one, I just, I can men jump by this man.
• 26:13
  [SPEAKER_10]: You are absolutely killing it.
• 26:15
  [SPEAKER_10]: What I want to do to all today's Monday, see, I closed Monday.
• 26:18
  [SPEAKER_10]: You might be open seven days a week.
• 26:20
  [SPEAKER_10]: No, there's so much change.
• 26:21
  [SPEAKER_10]: I'm telling you this, there's way, don't worry.
• 26:22
  [SPEAKER_10]: Okay.
• 26:23
  [SPEAKER_10]: Just what do we do?
• 26:24
  [SPEAKER_10]: All right.
• 26:24
  [SPEAKER_10]: Now, I wanted to do some giveaways.
• 26:26
  [SPEAKER_10]: Like, you know, just come by.
• 26:27
  [SPEAKER_10]: If you mention this episode, do me a favor.
• 26:31
  [SPEAKER_10]: If someone comes in and they mention they watch y'all on this podcast Giving 50% off and I pity myself.
• 26:40
  [SPEAKER_10]: Okay.
• 26:40
  [SPEAKER_10]: I don't know how many people more.
• 26:41
  [SPEAKER_10]: I don't know how much time to be here.
• 26:42
  [SPEAKER_10]: I got to tell you what it's done
• 26:44
  [SPEAKER_10]: A certain number, the first ones, first 10, the come through, I'm taking 50% of your bill, no more than two cheese sticks.
• 26:57
  [SPEAKER_10]: Okay.
• 26:57
  [SPEAKER_10]: No, people get it right.
• 26:57
  [SPEAKER_10]: No, people get it right.
• 26:58
  [SPEAKER_10]: No, people get it right.
• 26:59
  [SPEAKER_02]: No, people get it right.
• 26:59
  [SPEAKER_02]: No, people get it right.
• 27:00
  [SPEAKER_02]: No, people get it right.
• 27:00
  [SPEAKER_02]: No, people get it right.
• 27:01
  [SPEAKER_10]: No, people get it right.
• 27:01
  [SPEAKER_10]: No, people get it right.
• 27:02
  [SPEAKER_10]: No, people get it.
• 27:02
  [SPEAKER_10]: No, people get it right.
• 27:03
  [SPEAKER_10]: No, people get it right.
• 27:03
  [SPEAKER_10]: No, people get it right.
• 27:04
  [SPEAKER_02]: No, people get it right.
• 27:04
  [SPEAKER_10]: No, people get it right.
• 27:05
  [SPEAKER_02]: No, people get it right.
• 27:07
  [SPEAKER_10]: All right, all right, all right, all right.
• 27:11
  [SPEAKER_10]: So 50% of bill, no more than two cheese sticks, okay?
• 27:15
  [SPEAKER_10]: I'm telling y'all, no more than two cheese.
• 27:17
  [SPEAKER_10]: We all couldn't meet with some crazy bill.
• 27:20
  [SPEAKER_10]: We not, you know what, how much is the cheese stick?
• 27:24
  [SPEAKER_07]: So you want to bet at 610 or 8 you know we got different 8 inch 8 inch okay, it was at 8 inches 12 9 12 49 $100 So let me tell you $100 So let me plug this in we don't allocate it this will we do a lot of cheese they Xbox They go on charge you with dollar for extra top is we give you three free top is for free Okay, what
• 27:50
  [SPEAKER_10]: I've got to put it on this field.
• 27:51
  [SPEAKER_10]: If y'all come to me in the bill it's over.
• 27:53
  [SPEAKER_10]: I've got to eat the rest of that.
• 27:55
  [SPEAKER_07]: I've got to eat the rest of that.
• 27:56
  [SPEAKER_07]: I've got to eat the rest of that.
• 27:57
  [SPEAKER_07]: I've got to eat the rest of that.
• 27:58
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:00
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:00
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:01
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:02
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:03
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:03
  [SPEAKER_07]: I've got to eat the rest of that.
• 28:04
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:05
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:06
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:06
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:07
  [SPEAKER_10]: I've got to eat the rest of that.
• 28:08
  [SPEAKER_10]: I've got
• 28:08
  [SPEAKER_10]: Okay.
• 28:09
  [SPEAKER_10]: Actually, actually, this gives you a cash, too.
• 28:12
  [SPEAKER_10]: This is your 100.
• 28:12
  [SPEAKER_10]: Well, we're going to set it up.
• 28:14
  [SPEAKER_10]: We're going to set it up.
• 28:16
  [SPEAKER_10]: But yeah, let everybody know how they can, how they can correct me.
• 28:21
  [SPEAKER_10]: Yeah, but literally, best cheesesteaks in the world.
• 28:24
  [SPEAKER_10]: And I've had the best cheesesteaks in Philly around Philly.
• 28:28
  [SPEAKER_10]: It was a young lady that came here and she broke Philly and she was like, I was like, you got to try and fulfill those cheese sticks.
• 28:37
  [SPEAKER_10]: She said, I said, you're the best cheese sticks in the world.
• 28:39
  [SPEAKER_10]: She said, oh, the best in Atlanta, I said no.
• 28:43
  [SPEAKER_10]: The best in the world, including Philly and she act like a cuss.
• 28:47
  [SPEAKER_10]: What are you talking about?
• 28:48
  [SPEAKER_10]: Right.
• 28:49
  [SPEAKER_10]: Just try it.
• 28:50
  [SPEAKER_10]: Yeah.
• 28:50
  [SPEAKER_10]: She went down there.
• 28:51
  [SPEAKER_10]: She was like, yo, these points.
• 28:53
  [SPEAKER_10]: Yeah.
• 28:55
  [SPEAKER_10]: Yeah.
• 28:59
  [UNKNOWN]: Yeah.
• 28:59
  [SPEAKER_04]: They're from Philly.
• 29:04
  [UNKNOWN]: So it's different.
• 29:05
  [SPEAKER_02]: Because for example, I think where I was.
• 29:05
  [SPEAKER_08]: If you talk to her, like, yeah, we have to Philly.
• 29:07
  [SPEAKER_08]: We have to teach it.
• 29:08
  [SPEAKER_08]: And if I'm born.
• 29:09
  [SPEAKER_10]: Oh, wow.
• 29:10
  [UNKNOWN]: That's crazy.
• 29:10
  [SPEAKER_10]: That's dope.
• 29:10
  [SPEAKER_10]: Yeah.
• 29:10
  [SPEAKER_10]: That's dope.
• 29:11
  [SPEAKER_10]: But we from Philly.
• 29:12
  [SPEAKER_10]: And then I think some people think because you're not in the actual state, it can't be a good.
• 29:20
  [SPEAKER_07]: Yeah.
• 29:21
  [SPEAKER_07]: A lot of people would say that.
• 29:22
  [SPEAKER_07]: And today, it relies on story of me and sweet.
• 29:25
  [SPEAKER_07]: A lot of, like, we would get a lot of comments like, who do you think you're like?
• 29:28
  [SPEAKER_07]: That's not that one.
• 29:29
  [SPEAKER_07]: You know, because the thing we're very comfortable with like where we come from and like knowing that we can be, you know, in that environment still.
• 29:38
  [SPEAKER_07]: And then when we kind of, I had to stop doing that because I was like, you know,
• 29:41
  [SPEAKER_07]: And where we're at now, we're trying to nationalize cheese steaks, you know what I'm saying?
• 29:46
  [SPEAKER_07]: Like, and Philly, I think we stick to much of the tradition that is no innovation.
• 29:51
  [SPEAKER_07]: You know, we got limit paper, we got a 100-girl, we got jerked, like, anybody in Philly doing that, and doing it at the quality that we're doing it.
• 29:58
  [SPEAKER_07]: So, I hope one day, down a line, I'll get what we'll get one, you know, back up north, but in this due time, we're going to conquer the rest of the world.
• 30:07
  [SPEAKER_10]: I love it.
• 30:07
  [SPEAKER_07]: Yeah, I think about franchise in it all.
• 30:10
  [SPEAKER_07]: So he was just talking about this, it depends because it's multiple, as we learn this business and we get connected with our new growth strategy, the record has been in the business for 20 years that worked for McDonald's and one of the busiest McDonald's in the country.
• 30:27
  [SPEAKER_07]: Um, we learned the structure of how businesses done.
• 30:29
  [SPEAKER_07]: I don't want to.
• 30:31
  [SPEAKER_07]: I would say we don't want to do something just to make money.
• 30:33
  [SPEAKER_07]: We don't want to have a hundred franchises and 20 of them we got to shut down and then not good.
• 30:38
  [SPEAKER_07]: But I will say we do plan to grow.
• 30:40
  [SPEAKER_07]: Um, is ways that you can grow corporally, you know, through investment.
• 30:44
  [SPEAKER_07]: It's ways that you can grow with franchises and use other people money.
• 30:47
  [SPEAKER_07]: Um, and then even with franchises and you know, you can deal with hospitality groups and they, you know, they do 20 franchises at a time.
• 30:53
  [SPEAKER_07]: So it's all about who's going to align with our passion and our quality and you know what we're trying to do.
• 30:59
  [SPEAKER_07]: So you're taking investors?
• 31:03
  [SPEAKER_10]: You got somebody?
• 31:04
  [SPEAKER_10]: I mean.
• 31:06
  [SPEAKER_10]: Listen.
• 31:08
  [SPEAKER_10]: Listen.
• 31:09
  [SPEAKER_10]: Listen.
• 31:12
  [SPEAKER_10]: Yeah, right for sure.
• 31:15
  [SPEAKER_10]: That's my way, top of all having this first six feet.
• 31:18
  [SPEAKER_10]: Yeah, yeah, top of us a buy.
• 31:20
  [SPEAKER_10]: Yeah, yeah.
• 31:21
  [SPEAKER_10]: Yeah, we can do some vegan vegetarian food and with three cheese sticks, man.
• 31:29
  [SPEAKER_07]: A lot of people ask for gluten free.
• 31:31
  [SPEAKER_07]: Really?
• 31:31
  [SPEAKER_07]: I'd say a good amount, maybe like 10 out of 100.
• 31:34
  [SPEAKER_07]: Hey, listen.
• 31:35
  [SPEAKER_07]: There's more gluten free people in the army.
• 31:38
  [SPEAKER_07]: Yeah, I don't really understand what it is, like with the gluten.
• 31:42
  [SPEAKER_10]: Okay, yeah, okay, so depending on, okay, how much the time I've got to put up to be an investor that has some say so like yeah, all good free buttons for now.
• 31:53
  [SPEAKER_10]: That's crazy.
• 31:58
  [SPEAKER_07]: Yeah, no, we just got a, we, you know, anybody that comes in got to one line with, like honestly, like I follow sweetly, you know what I'm saying when it comes to the operations and how we want to run things.
• 32:11
  [SPEAKER_07]: Um, and it's just about the customer man.
• 32:14
  [SPEAKER_07]: We got here by listening to the customer.
• 32:17
  [SPEAKER_07]: And I think a lot of times when you scale, uh, people become a little outside themselves and like, yeah, let's cut on this to make more money.
• 32:24
  [SPEAKER_07]: Let's cut on that and then I go to notice, but the customer always notices.
• 32:28
  [SPEAKER_07]: they always notice when you cut corn like I said when we chat when one customer had American they ain't proven that you know this takes a little different.
• 32:36
  [SPEAKER_07]: It's like what you've got this I got to admit yeah I broke they they know what's going on and we just want to I would say this.
• 32:44
  [SPEAKER_07]: A lot of people say, you know, they have real cheese, they can do different things like this.
• 32:49
  [SPEAKER_07]: And I'll tell you, I was like, man, we just throw, right?
• 32:52
  [SPEAKER_07]: It's a word of failure.
• 32:52
  [SPEAKER_07]: We use throw like hand, because you got to have some type of morals in integrity with the business that you do.
• 32:58
  [SPEAKER_07]: You understand, the money going come.
• 33:00
  [SPEAKER_07]: But if you can't go to sleep and say, yo, I'm actually giving something that I will be comfortable eating.
• 33:05
  [SPEAKER_07]: A lot of these people don't really eat they stuff that they sell it.
• 33:07
  [SPEAKER_07]: Yeah, I'm saying they're not eating it.
• 33:09
  [SPEAKER_07]: They might take one bite roll it back up Call it a day.
• 33:13
  [SPEAKER_07]: We eat cheese steaks every day.
• 33:14
  [SPEAKER_07]: Yes, we Do I take with sweet sweet sweet sweet sweet?
• 33:18
  [SPEAKER_07]: We want the cheese Thanks, sweet.
• 33:19
  [SPEAKER_07]: That's that's what you call it back in the day I'm going to let you slide for right now Shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake, shake
• 33:36
  [SPEAKER_10]: Yeah, I don't know that I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it, I can't do it,
• 33:51
  [SPEAKER_07]: That's all I'll say, but that's just such a prove it's just a kind of thing going on there.
• 34:02
  [SPEAKER_10]: Let's let everybody know how to read.
• 34:07
  [SPEAKER_10]: Oh, also If you are in the morning meetup, okay, if you are in the morning meetup tomorrow tomorrow, okay, I am going to
• 34:20
  [SPEAKER_10]: I'm gonna give me a second.
• 34:21
  [SPEAKER_10]: Let me think about this real quick, for I say anything, okay, the four, okay, over give me a second.
• 34:31
  [SPEAKER_10]: Alright, if you are in the morning meetup, okay, all morning meetup members, new or existing, I am