Latest / Single Tree Nation Show / Brewing Dreams with Akirah Chaney | The Bean Loft Story

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Brewing Dreams with Akirah Chaney | The Bean Loft Story · Single Tree Nation Show

0:01
Welcome back to Singletree Nation, guys.
0:04
I'm your man, Charlie Eblen.
0:05
And as always,
0:06
we have our illustrious co-host,
0:07
Mr. Derry Wells, with us today.
0:09
What's up, everybody?
0:10
I feel like I tried to kill
0:12
the microphone there.
0:12
Sorry.
0:13
Can you hear me, Trent?
0:13
Good.
0:14
Sorry.
0:14
I know we're on air, but anyway.
0:15
For those of you who that
0:17
are watching our show, yes,
0:21
I am Charlie Eblen.
0:22
And yes, that is Derry Wells.
0:25
We look a little bit
0:26
different than normal.
0:28
uh but before we get into
0:30
that uh we have a special
0:33
guest who I've been trying
0:34
to get on the show for a
0:35
while now um mr akira for
0:39
the owner of bean loft that
0:42
is I the man the myth the legend
0:44
you doing man I'm doing all
0:46
right how about you today
0:47
welcome welcome to the show
0:48
I'm excited to have you I
0:50
don't know if I should be
0:50
excited that you don't have
0:51
a beard or you do have or
0:52
you did I don't know what
0:54
to like I'm your first
0:55
person to be on the show
0:56
with you without a beard
0:56
that's right you are I
0:58
almost we might go viral I
1:03
almost did I almost called
1:05
dairy and and trent and
1:06
said hey we got to do a show on monday
1:09
um to have one have one
1:11
phrase fresh off the uh the
1:13
barber chair um but yeah
1:16
it's uh it's not about us
1:20
no it's not and I will say
1:22
real quick that a number of
1:23
people I'm sure you why'd you shave
1:26
Why does a person who wears
1:27
a beard year-round shave
1:29
right before fall and winter?
1:30
You're going into my season.
1:32
Oh, yeah.
1:33
Right.
1:34
Big fall guy.
1:34
Big fall guy.
1:35
So why shave now, right?
1:39
And when you tell them,
1:41
and I've got it down like
1:42
two sentences now where I
1:43
can just streamline the story.
1:45
They're like...
1:46
It's just hair.
1:47
Yep.
1:47
It's just hair.
1:49
And it's, it's a fantastic,
1:50
and I don't know how much
1:51
you want to go into it or separate with,
1:53
you know,
1:53
a different episode or show or something,
1:55
but pretty freaking awesome.
1:56
So.
1:57
Well,
1:58
we have some shows coming up that
2:00
will be interesting.
2:01
More lines?
2:01
Yeah.
2:02
Okay.
2:03
But, you know, look,
2:05
we did it for a good cause.
2:07
We did it for a little boy
2:09
that deserves it and far
2:11
more than me shaving my face.
2:13
So, you know,
2:16
he's going to have a good
2:17
time on his Disney trip.
2:19
And Mason, Asher, if you are listening,
2:22
we love you, buddy.
2:23
And I hope you have a blast in Disney.
2:25
So.
2:26
With that being said, Akira,
2:28
why don't you tell
2:29
everybody who you are and what you do,
2:30
man?
2:31
We over here talking about facial hair.
2:33
We can move on from that.
2:35
Talk about some beans.
2:37
So anyways, my name is Akira Chaney,
2:39
and I am the owner of Bean
2:41
Lob Coffee Company.
2:42
We've been in business now for...
2:46
about five, going on six years now.
2:49
Started out as a small coffee truck,
2:51
rolled around Murfreesboro.
2:54
The story of how I got into
2:55
it is a little funny,
2:56
but I guess we'll cross
2:57
that bridge when we get there.
2:59
But rolled around
3:00
Murfreesboro for about a year or two.
3:03
Then we opened the shop over
3:06
on MTSU Boulevard or Middle
3:10
Tennessee Boulevard.
3:12
And then we have another
3:13
store in Nashville now.
3:15
nice yeah nice and you're
3:16
looking at opening another
3:18
one as well right uh which
3:19
you have one in going into
3:20
chicago or yeah we were
3:21
trying to open one in
3:22
chicago that kind of fell
3:24
through okay yeah it didn't
3:25
so we're back on the hunt
3:26
again for something else I
3:28
got you yeah but we also do
3:29
other stuff like music
3:30
festivals and stuff like
3:31
that too like bonnaroo and
3:33
other big mega festivals
3:34
and stuff like that as well
3:35
so five six years ago you
3:37
opened a coffee shop yeah
3:39
what um you're a young
3:42
fellow so what'd you do prior to that
3:44
I've done a bit of pretty much everything.
3:47
I've kind of been in
3:48
business my whole life.
3:51
Just dabbling in different
3:52
things here and there.
3:53
But I actually used to be
3:54
the youth coordinator for
3:56
the Islamic Center here.
3:57
Okay.
3:58
Yeah.
3:58
Nice.
3:59
That was my first like
4:00
official job that I ever
4:01
had after I came out of college.
4:03
And after I left that,
4:06
I decided that I wanted to
4:07
just go straight into business.
4:10
And I had a bargain store actually.
4:13
very small bargain store
4:14
that I started online.
4:16
And I had rented this really
4:18
rinky dink spot over here on Vine Street.
4:22
It's actually a barbershop now.
4:23
You know where JD Market is?
4:25
So where it used to be,
4:27
there used to be a little
4:28
bitty spot right next to it.
4:30
And I was in there,
4:31
it was a very tiny spot,
4:33
very like a hole in the
4:34
wall sort of place.
4:35
It was more so for storage
4:36
that I used to put my stuff
4:37
in and just sell online.
4:39
And that's actually how my
4:40
coffee shop was born.
4:41
It's a very weird story.
4:44
All right, now we're taking a left.
4:45
I like it.
4:46
It's a very, very weird story.
4:47
So right before I got ready to close in,
4:50
uh, because COVID happened,
4:51
everything was like going to, you know,
4:53
going downhill.
4:55
I was like, man,
4:56
I didn't know what I was gonna do.
4:58
So I got this shipment with
5:00
a bunch of espresso machines.
5:02
Knew nothing about them.
5:03
Because I'm not a coffee drinker myself,
5:05
right?
5:06
are you still not a coffee
5:07
drinker I can drink coffee
5:08
but I don't like in the
5:09
morning time I'm not like
5:10
oh my god I need a cup of
5:12
joe before I start my day
5:14
you know if I own a coffee
5:15
I would have to support my
5:17
own habit if I own a coffee
5:18
shop because I would
5:19
absolutely you and me both
5:21
just walk in hey here it
5:22
comes have one up anyway go
5:24
ahead sorry no you're good
5:26
so um tattoo artist that
5:28
doesn't have tattoos I'm
5:29
like I don't know if I trust you right
5:36
So, yes, I was like, man,
5:39
I didn't really know
5:39
anything about it other
5:40
than like a French press machine.
5:41
My mom used to, you know,
5:43
make coffees or whatnot for
5:45
my stepdad and stuff in the morning.
5:47
But I didn't know much about it.
5:48
So I thought the espresso
5:50
machines were broken
5:51
because they were spewing
5:52
out these little bitty
5:53
small amounts of water
5:55
because there was no coffee
5:56
even in the thing because I
5:57
didn't know what I was doing.
5:58
I was like, OK,
5:59
these machines are tore up.
6:00
So I threw them in the back of the store.
6:02
I had probably about sixty of them.
6:05
and you know our phones even
6:07
though they say they don't
6:08
listen to us I'm sure they
6:09
do so probably heard me
6:10
talking about espresso
6:11
machines and then all of a
6:12
sudden I get these messages
6:14
on instagram about espresso
6:16
machines and people using
6:17
them how to use them
6:19
something like oh these
6:21
machines must not be broken
6:22
let me go check on them I
6:24
go back there and probably
6:26
out of the sixty or so that
6:28
I had maybe five of them
6:29
were broken and the rest of
6:31
them were in open box
6:32
conditions so I put them up
6:33
on facebook and I started
6:34
to sell them and they sold
6:36
like hot cakes I mean I've
6:39
never seen anything sell
6:40
like that in my life it was
6:42
and I had them priced
6:43
really low because I didn't
6:44
think anybody was going to
6:44
buy them I was like oh
6:46
these machines are over a
6:46
thousand dollars worth a
6:47
thousand dollars nobody's
6:48
gonna buy these machines so
6:49
let me just put them up for
6:50
whatever a hundred dollars
6:51
just to get rid of them
6:52
I had people, this is during COVID,
6:54
so everyone was rich.
6:55
Everyone had stimulus checks, right?
6:57
The country was rich.
7:00
So I had people crossing
7:02
state lines to come here, get them,
7:05
because they said it would
7:06
be cheaper for them to drive here,
7:07
because they had nothing to do,
7:08
than to buy it from Bed Bath & Beyond,
7:10
which I don't even think exists anymore.
7:12
Didn't they go out of business?
7:13
Or is it just the one here?
7:14
I think just the locations did,
7:15
like specific locations.
7:16
The company still exists.
7:18
So, yeah,
7:20
so I sold all those machines and
7:23
I wasn't able to get any more of them.
7:25
Well, let me tell you, I raised the price.
7:28
Thank you.
7:28
Yeah, yeah.
7:28
I raised the price.
7:29
A good businessman realizes.
7:31
So I raised the price.
7:32
I was like, hold on, wait a second.
7:33
These can't, they're selling too fast.
7:35
And like no negotiating, no nothing.
7:38
Like not even a dollar off.
7:39
People are not asking me for anything off.
7:41
A hundred bucks, sure, I'm on the way.
7:43
Like something's wrong, you know?
7:46
So I raised the price to
7:47
eight hundred dollars and
7:48
they're still going, right?
7:49
So I was like, okay, no worries.
7:51
So I made a good bit of cash
7:53
off of those and I realized
7:55
I was in the wrong business.
7:56
It's like, you know, I don't,
7:57
maybe I need to leave the
7:58
liquidation business and
7:59
figure out how to get this
8:00
coffee business running,
8:01
but I don't really know
8:02
much about coffee.
8:03
So me being married, have kids,
8:06
businesses tanking,
8:08
having to figure something
8:09
out real quick and fast.
8:10
I was like, well,
8:11
why don't I just build a coffee truck?
8:13
So me and my friend, we got together,
8:15
we built our,
8:15
the coffee truck that I still have today.
8:18
And, uh, yeah,
8:20
the rest was history and
8:21
being lawful is born.
8:24
So a man doesn't drink coffee,
8:29
makes a coffee truck.
8:31
Does your friend drink coffee?
8:33
He does.
8:33
Okay.
8:34
He does.
8:34
All right.
8:35
Have either one of you
8:36
worked in the hospitality space before?
8:38
I have.
8:39
Okay.
8:40
So my mom is actually a
8:41
baker and she's done like
8:43
catering and stuff like that.
8:44
So I'm familiar with the
8:46
food service industry and
8:48
stuff like that.
8:49
I just myself don't drink coffee.
8:51
She doesn't either.
8:51
Well, now she does.
8:52
I got you.
8:53
Yeah.
8:54
So, um,
8:57
Food truck starts going.
8:59
Food truck starts going.
9:01
I actually used to set up
9:02
right here by the barber school.
9:04
That's where I first started up at.
9:06
I was set up out there and I
9:08
set up out there for
9:09
probably like four or five months.
9:10
It was fairly good.
9:11
This was actually before
9:12
like Joni's and anyone else
9:13
had opened up up there yet.
9:15
I think he was in the process of opening.
9:17
But, uh, yeah,
9:18
so I was up there and then I decided, Hey,
9:21
I want to start venturing out.
9:22
So started going to apartment complexes,
9:24
setting up,
9:24
doing my things there and
9:27
going to Nashville,
9:28
setting up that little, um,
9:29
they had something back
9:30
then it was called the,
9:31
I think it was called the
9:32
Nashville music city food
9:34
truck park or something like that.
9:36
Yep.
9:36
It was, uh,
9:37
it was like down there where
9:38
they do the airsoft, uh, thing under,
9:41
yeah, somewhere down there.
9:43
But either way,
9:44
I used to go set up there
9:45
and it was really good while it lasted.
9:48
And then I realized that I
9:49
could make more money and
9:50
do other things by actually
9:53
going to weddings and paid events.
9:57
So I started doing that
9:59
rather than doing apartment
10:00
complexes and stuff like that,
10:01
because apartment complexes
10:03
are very hit and miss,
10:04
which I'm pretty sure you
10:05
know about that.
10:06
You go, they say,
10:08
Oh, yeah, yeah, yeah.
10:09
You're going to make a ton of money.
10:10
You go out there and make like five bucks.
10:12
And all they can do is just
10:13
say sorry to you.
10:14
Make one drink.
10:14
Oh, it's normally way busier than this.
10:17
I don't know what happened.
10:18
First few times you're just like, oh, okay,
10:20
all right.
10:20
And then it's like, all right,
10:21
y'all are getting me now.
10:23
How about y'all give me a minimum?
10:24
This is a benefit for you to
10:25
say that you have not not
10:28
benefiting the food truck.
10:30
So yeah,
10:30
that's how that that's how that went.
10:32
And we just kept progressing after that.
10:35
Nice.
10:36
So when did you when did you
10:38
open the location on Middle Tennessee?
10:43
uh that was september of
10:44
twenty twenty two okay
10:47
location one that's
10:48
location one okay and that
10:50
location's birthday is
10:51
actually on the twelfth of
10:53
this month so in two days
10:54
yeah there you go nice
10:56
specials running friday I
10:57
don't know now I gotta think about it
11:01
This will probably air after that,
11:03
so it won't matter what you say today.
11:07
The twelfth, there's free coffee.
11:09
I'm kidding.
11:11
I'm kidding.
11:13
Totally kidding.
11:13
It's not free coffee.
11:15
Not at the Bean Loft, at least.
11:17
I'm sorry.
11:18
I'm going to miss somebody
11:25
at Ronald McDonald.
11:26
Yeah.
11:26
I want no problems.
11:27
So you you've got the food truck.
11:31
At what point are you thinking?
11:35
Cause there's,
11:36
there's plenty of coffee shops,
11:37
both nationally known ones
11:39
and local shops.
11:40
Yeah.
11:41
At what point with the truck are you like,
11:43
you know what?
11:43
I think I need a brick and mortar spot.
11:45
So I actually was not
11:46
planning on opening a brick and mortar.
11:48
It's very funny how this,
11:49
this business actually has
11:51
even scaled up in the way that it did.
11:53
Because at each point I
11:55
wasn't actually looking for
11:57
the next venue.
11:58
It was just like, or next step.
12:00
It just kind of like plopped in my hands.
12:02
So I actually had an
12:03
investor who was interested
12:05
in it and he was like, Hey, you know,
12:06
would you be interested in
12:07
opening a shop at the time?
12:08
I was like, no, I'm fine.
12:09
I'm just, you know,
12:10
cruising around my truck
12:12
and months go by.
12:15
And I'm on my phone, doom scrolling on, uh,
12:19
probably Instagram or something.
12:20
And this space comes up for rent.
12:24
It was the one that I'm in now.
12:26
And there was somebody there,
12:28
so I thought it was a scam.
12:30
But I went by there and I asked them.
12:31
I was like, hey,
12:32
are you all leaving or something?
12:33
And they're like, yeah,
12:34
we're getting ready to leave out of here.
12:35
It used to be like a wellness spot.
12:36
The wellness emporium or
12:38
something like that.
12:39
Yeah, the wellness emporium.
12:40
So I was like, yeah.
12:41
So they're like, yeah, we're leaving.
12:43
We're just kind of trying to
12:44
find somebody to basically
12:45
take over our lease.
12:46
So I was like, okay.
12:48
I think this would be a pretty good spot.
12:50
I literally walk out my door.
12:51
I look.
12:51
There's MTSU right there.
12:53
College.
12:55
coffee equals pretty good
12:57
business right so it's okay
12:59
so I actually contact
13:00
investor bag and I was like
13:01
hey if you're still
13:02
interested I have a space
13:05
this is what we would need
13:06
and this is how it would
13:07
basically become a thing
13:10
he's interested we opened
13:12
it up and yeah that's how
13:14
the first that's how the
13:15
first doors happened I find
13:18
it unique and it happened
13:20
in less than two months
13:22
From beginning to end.
13:23
The number of people that we
13:25
have on this show who have
13:28
these short timelines.
13:30
It's insane what some of
13:32
y'all are out there doing.
13:33
Because it just falls in your lap.
13:34
You just go for it.
13:35
But we hear all these, well, I planned for,
13:37
you know,
13:37
fourteen months and we had our
13:39
financial plan put together
13:40
and we were pitching this and that.
13:42
It's long drawn out.
13:43
And they're like, no, not a days we ran,
13:45
you know, six weeks we had it open up.
13:47
Like,
13:47
how are y'all and the number of folks
13:49
that do that, that we've had in here.
13:51
So you're falling right in line with,
13:53
with who we've our previous guests.
13:55
Yeah.
13:55
But with the number of like,
13:59
there's several local shops
14:01
within three or four miles of you.
14:04
Yeah.
14:04
All right.
14:04
In different directions,
14:05
yours is more centrally
14:06
located to the university.
14:09
When, when you start thinking, okay,
14:11
we're putting together our
14:13
menu and I'm assuming you
14:14
just took it straight from
14:14
the truck to the store.
14:15
Exactly.
14:16
Didn't change much,
14:18
but I'm assuming pricing changed.
14:20
I'm assuming inventory changes,
14:21
those little things.
14:23
How do you start to think, okay,
14:25
are we trying to compete
14:28
with our competitor?
14:29
Are we just trying to
14:30
coexist in the same space?
14:32
Are we not even worried about them?
14:33
We're just doing bean loft stuff.
14:36
When I opened up that store, actually,
14:39
within that radius,
14:40
the only person that was
14:41
open at that time was Brasshorn.
14:44
Me and Jeremy, we know each other.
14:46
So he was the only person
14:47
that was really open.
14:47
And he's way down over off Square.
14:49
Yeah, he's right over on Lytle.
14:50
So he wasn't really in my area,
14:53
if you want to be honest.
14:54
But the other ones like Dapper Owl,
14:56
or there's one that just
14:57
opened up recently around the corner too.
15:00
They were all in the process.
15:01
Well,
15:01
the one that just opened up was not
15:03
in the process, but
15:03
Deborah,
15:04
I was also in the process of opening up,
15:05
but they opened up after me.
15:07
So in that area,
15:09
there literally was nobody.
15:10
And I think if you go back
15:11
like on the Murfreesboro Pulse,
15:14
if you look up like the old
15:15
whatever news article from this time, me,
15:19
what is it?
15:20
What was it?
15:22
It was called Joe and Dobie Forest.
15:23
I think it's called Bruin Bunch.
15:25
Yeah, something like that, yeah.
15:26
We all opened up like in the same month.
15:28
hilarious.
15:30
Yes.
15:30
So it was like all these
15:31
coffee shops just like boom
15:33
all at the same time.
15:34
Right.
15:34
Right.
15:35
For me,
15:36
I didn't really see it as
15:37
competition or like a
15:38
downfall because it was like, hey,
15:40
I have something specific that I did,
15:42
which was I wanted to combine both
15:45
coffee,
15:46
or in that time I would say it was
15:48
Starbucks, and Waffle House.
15:50
I wanted to combine those
15:51
two things in one roof, under one roof.
15:55
So we specialize in Belgian waffles,
15:59
right?
15:59
You can come get them loaded
16:00
with all sorts of things.
16:01
And then we also have our coffee.
16:03
Right.
16:04
So I was like, OK, well,
16:04
I'll just get the I'll try
16:06
and combine the best of
16:07
both worlds under one roof.
16:08
And so that's what I was
16:09
doing rather than trying to
16:10
follow the trend of like
16:11
many other coffee shops,
16:12
which is trying to have
16:14
this artesian bread or this this,
16:17
I don't know, fancy crepes or like.
16:19
Right.
16:20
I didn't want any of that stuff.
16:21
Right.
16:21
I didn't.
16:21
It's just like it's not my thing.
16:22
You know, avocado toast with with,
16:25
I don't know, smoked goat cheese.
16:28
And like, I don't eat that stuff anyways.
16:29
Right, right.
16:31
So I was just like,
16:32
I'm not putting any of that
16:33
stuff on my menu.
16:34
Eventually,
16:35
I did end up having to put it on there,
16:36
some of that stuff.
16:37
But when I first started, no.
16:39
And even to go back to your
16:41
point about the pricing,
16:42
I even kept my pricing the same.
16:45
Because me personally, I hate it when,
16:48
or I still don't like it,
16:49
when I go into places and like, I mean,
16:52
it's just America across the board.
16:54
It's the price,
16:55
but then you have the taxes, right?
16:57
So I just, when I first started,
16:58
even when I was on my truck,
16:59
it was just six dollars.
17:00
It's six dollars for a latte.
17:02
You can add whatever you want to it.
17:04
I don't care.
17:05
I don't care what milk you get.
17:06
It's just six dollars.
17:08
You give me six bucks,
17:09
you tell me what you want,
17:10
and I'll fix it for you.
17:12
I really like that because it's simple,
17:13
right?
17:14
I don't got to worry about
17:15
dimes and cents and pennies and nickels.
17:17
just six bucks right but I
17:19
started to realize that
17:20
many people didn't like
17:22
that pricing model and I
17:23
think it mainly was because
17:25
people are not really used
17:26
to you don't get credit for
17:28
it yeah whoa this is an
17:31
expensive latte it's six
17:32
dollars but you're not
17:34
realizing that if it's four
17:35
dollars and fifty cents
17:37
well now I'm gonna charge
17:37
you seventy five cents for
17:38
the oat milk I'm gonna
17:40
charge you fifty cents for
17:41
every time you add a flavor
17:42
and then by the time it's
17:43
all said and done
17:44
The drink is now eight
17:45
dollars and ninety five cents.
17:46
Right.
17:47
I'll tell you a funny story about that.
17:48
Not to mention the dollar
17:49
thirty of tax that you had
17:50
to throw in on top of it now.
17:51
So now now we have service fees.
17:53
Right.
17:53
But a lot of people are
17:54
doing the credit card processing fee.
17:56
Oh, yeah.
17:57
Now you got that in some
17:58
stores starting to bring that into play.
18:00
Yeah.
18:01
So I did the same thing when
18:03
I started my food truck.
18:04
It was it was a flat rate.
18:06
You wanted a brisket plate.
18:08
It was eighteen dollars five years ago.
18:12
Not that today.
18:13
yeah um you wanted you know
18:15
pork sandwich it was
18:16
whatever right seven bucks
18:17
eight bucks um and that
18:19
would tax and everything
18:20
was included the whole nine
18:21
yards so but I realized
18:25
that people were saying
18:26
that we were expensive yeah
18:28
and you know I kept going
18:29
well I mean taxes are
18:30
included you're you're
18:31
cheaper than everybody else
18:33
yeah it's just my taxes are
18:35
included in the meal so
18:36
you're just that's what
18:37
you're paying you're paying
18:38
what you pay and that's it
18:43
Truck was parked right outside of here.
18:46
And I took all the taxes and
18:50
included them in my price.
18:54
Or took them off from being
18:55
included in my price.
18:56
Sorry.
18:57
Added them to it.
18:59
Didn't change my prices.
19:01
Added tax to it.
19:04
And people started telling
19:05
me how cheap I was.
19:07
Wait,
19:07
so you mean you had it set where your
19:09
pork burger was like seven
19:10
dollars and it's too expensive,
19:12
but now it's seven dollars
19:13
and I charge you tax.
19:14
So when you take seven to seventy three,
19:16
they were fine with it.
19:17
I hate this world.
19:20
Completely backwards.
19:21
I have been looking my whole
19:23
life for somebody to give me a flat rate.
19:25
I would shop everywhere.
19:27
Just show me the number that
19:28
you want me to pay.
19:29
I'm done.
19:30
I'm in, I'm out.
19:31
Twelve dollars.
19:31
Thank you.
19:32
Yes.
19:32
I don't want to figure tax.
19:35
Maybe it's just like a
19:36
business person's mindset.
19:37
You just want to see.
19:38
I bet it is.
19:39
You just want to know
19:39
because you're tired of
19:40
people nickel and diming you.
19:42
It's like, oh, okay, yeah,
19:43
you want this service?
19:44
Yeah, yeah,
19:44
it's going to be fifty dollars.
19:45
Okay, what's the rest of it, though?
19:47
There's this fee and that fee.
19:48
One of the most things that
19:49
drives me up the wall,
19:51
you go to a restaurant and
19:52
they charge you for a cup of ranch.
19:56
You charge me for a cup of ranch.
19:58
I don't care if it's good ranch.
19:59
Yeah, I mean, just say it.
20:00
Like you,
20:01
you are charging me for an ounce
20:03
and three quarters of ranch.
20:05
Yeah.
20:05
I don't care that it's fifty cents.
20:07
It's not about the money.
20:08
When you have a wife,
20:09
that's a heavy ranch user.
20:10
Just FYI.
20:10
It's not like I hate seeing that charge.
20:13
It will infuriate.
20:15
What do you mean?
20:16
We paid a dollar fifty for
20:18
ranch because she wanted two cups.
20:19
Oh, man.
20:21
I could have went to Walmart
20:22
and bought you a whole bottle.
20:25
I'm there.
20:26
I'm there.
20:26
I'm there.
20:26
Yeah.
20:27
Start carrying it with you.
20:29
all right we're gonna take a
20:30
quick break and then we're
20:31
gonna come back to uh ranch
20:38
welcome back to single tree
20:39
nation guys I'm your man
20:41
charlie eblen as usual we
20:43
always have our illustrious
20:44
co-host mr derry wells with us today
20:48
and uh ranch ranch we're
20:51
sitting here talking to
20:52
akira from the bean loft
20:54
and somehow we went down a
20:55
rabbit hole and started
20:56
talking about ranch um I
20:58
don't know where where we
21:00
went off the cuff but you
21:02
know stuff happens she
21:03
always ranch on the brain
21:04
that's your wife's fault
21:05
yeah it's not but but like
21:08
the amount of ranch I have
21:09
paid for in my life
21:11
Like it just, it's a,
21:13
it's a thorn that I will
21:16
easily get upset about because I've paid,
21:18
like you said,
21:19
I could go buy plenty
21:21
compared to the little side
21:22
cup that I pay for.
21:23
And I'm like,
21:25
now she is good and all credit to her.
21:27
If there's some left,
21:28
she will ask for the lid.
21:29
We'll take it home and she'll use it.
21:31
I will give her that credit.
21:33
But, man, it's frustrating.
21:35
Yeah, my wife is like that about ketchup.
21:37
She has, like, a whole, like, drawer.
21:38
A little drawer, yeah.
21:39
A whole drawer of ketchup, you know.
21:41
Oh, boy, oh, boy.
21:42
I love it.
21:43
But, yeah,
21:43
that's just how people are about,
21:45
you know, pricing and stuff like that.
21:47
So, like, it went from six dollars.
21:49
They didn't really like that.
21:50
And now people pay eight
21:52
dollars for a cup.
21:53
And they're fine with it.
21:54
They don't say anything.
21:55
What...
21:58
So with coffee,
21:59
the things that I've
22:00
learned from other coffee
22:02
shop owners and just being
22:04
in the industry, um,
22:06
for the amount of time that I've been in,
22:09
uh, in the hospitality space,
22:11
the bean makes a huge.
22:15
change and what the coffee tastes like,
22:17
right?
22:18
Yeah.
22:19
So someone that doesn't drink coffee,
22:22
and starts a coffee shop, truck shop,
22:27
lots of growth.
22:29
How does what was the learning curve like?
22:32
So for me, I learned things pretty fast,
22:36
right?
22:37
Especially when you have responsibilities,
22:39
you learn things quite fast, right?
22:42
When you got to make ends
22:43
meet and things like that,
22:44
you learn to do things pretty quick.
22:46
But what I realized is a lot
22:50
of things in any industry
22:52
is always about the
22:54
psychology behind it and
22:56
understanding your customer
22:57
and what they want.
22:58
a lot of people you have
23:00
three different types of
23:01
coffee people you have
23:04
convenience which is like
23:05
your drive-throughs right
23:06
right people are going to
23:07
drive-throughs they're not
23:09
really concerned with the
23:11
quality of the coffee they
23:13
actually are more so into
23:15
the sugar of it right so
23:16
you go get this gallon of of of
23:20
caramel latte, you know,
23:22
from said drive-thru.
23:25
And it's pumped,
23:26
it's like this much caramel in it, right?
23:29
And that much coffee.
23:31
That's not, it is a latte, right?
23:33
Latte just means milk, right?
23:34
That's literally what it is.
23:35
Glorified sweetened milk.
23:37
Right.
23:38
With coffee added to it.
23:39
Right.
23:40
That's all it is.
23:40
Coffee flavored.
23:41
Yes.
23:41
Coffee flavored milk.
23:42
Yeah.
23:43
Coffee flavored milk.
23:44
Right.
23:44
Got it.
23:45
With a cup of diabetes.
23:52
So that's like a drive through people.
23:53
And then you have like the
23:54
third wave coffee shops and
23:56
third wave coffee shops are
23:57
more so into the, you know, um,
24:01
how the way the beans were
24:02
processed as a natural process or how,
24:05
you know, how was it washed?
24:06
You know, is this from Central America?
24:09
Is this from, you know, Ethiopia?
24:11
Is this a medium roast, dark roast,
24:13
light roast?
24:14
Those sorts of customers are
24:15
a bit more snobbish about their coffees.
24:17
But the funny thing is,
24:19
I probably say more than
24:20
fifty percent of the
24:21
customers that go there are
24:22
literally only going
24:23
because they are influenced,
24:26
not because they really can
24:27
taste the difference.
24:27
Right.
24:27
Got it.
24:28
Yeah.
24:30
Because once you add all
24:31
those sweeteners and milks
24:32
and stuff like that to your drink,
24:33
you can't it just begins to
24:35
just taste like a coffee.
24:36
Right.
24:37
And that's just the truth of the matter.
24:39
And coffee shop can tell you
24:41
that it probably tastes
24:41
like something else.
24:42
We're just being honest.
24:44
a latte if you go to me if
24:45
you go to said coffee shop
24:47
or said coffee shop they're
24:48
pretty much going to taste
24:50
the same unless somebody's
24:51
just really off mark um and
24:54
then you have uh there's
24:55
one coffee shop in
24:56
nashville I forget the name
24:58
of it but it is I don't
25:00
even know what the name of
25:01
it is but I'm just gonna
25:02
say extreme bougie is what
25:03
I'm gonna call it right
25:05
they have ten seats inside
25:07
they have ten seats inside
25:10
you can only come in by reservation
25:12
right by reservation it's
25:15
like dark and and and you
25:18
can there is no takeout
25:19
they got the aura don't
25:20
they like it's all right
25:23
you can only drink the
25:24
coffee there and I think
25:26
the coffee is something
25:27
crazy like eighteen dollars
25:28
oh my gosh right for a
25:30
regular coffee like a
25:31
cappuccino or something
25:32
like that and you have to drink it there
25:34
Right.
25:35
You keep saying regular
25:36
coffee and my mind and
25:37
regular coffee is gas station coffee.
25:41
And I joke around,
25:41
drink my fair share of just
25:43
good black coffee.
25:44
And when people joke around, they're like,
25:46
you like coffee?
25:47
Hang on.
25:47
Yes.
25:49
I like coffee.
25:50
I don't want all the,
25:52
not against the stuff.
25:53
That's a dessert though.
25:54
I want coffee.
25:55
So anyhow.
25:57
tell me I'm wrong like you
25:58
can't like he's right you
26:00
pump three things of sugar
26:02
in you got your caramel
26:03
drizzle here's your foam
26:04
here's your this and all of
26:06
a sudden you've got
26:06
something with a hint of
26:08
coffee in it yeah I like
26:10
good solid just black
26:11
coffee the cups hot may
26:13
burn you a little bit I
26:14
need a little caution
26:15
contents may be hot yes I
26:17
know that's what that's what I'm after so
26:20
I make this joke about people who, like,
26:22
go to a McDonald's drive-thru,
26:23
and they're like, hey,
26:25
let me get three quarter pounders,
26:26
three large fries, and a Diet Coke.
26:28
What are you asking for the Diet Coke for?
26:33
Why?
26:34
Why?
26:35
And so people come into a coffee shop,
26:36
and they're like, okay, give me, you know,
26:38
four shots of espresso.
26:40
I need ten pumps of caramel,
26:42
whipped cream with cold
26:44
foam on the bottom of the
26:45
whipped cream or on top of
26:46
the whipped cream, and give me skim milk.
26:52
there's too much fat in the
26:59
whole milk what about all
27:01
the other stuff that you
27:03
just added I love it you
27:04
know but wow you got your
27:06
regulars yeah we have our
27:09
regulars yeah do you have one
27:12
custom order if you will
27:14
that when when when that
27:16
regular shows up you're
27:18
just like oh man I was
27:19
really hoping mark wasn't
27:20
gonna come today or
27:20
whatever like is there you
27:22
know what I'm saying
27:22
because like yeah why you
27:23
got a disc mark huh I'm
27:25
just saying because I know
27:27
if I am him and I'm behind
27:29
the counter and I'm running
27:30
so hold on hold on back it
27:32
back it up back it up
27:35
When you visioned,
27:37
like when Mark came out of your mouth,
27:40
what is, and I'm not even asking Akira,
27:42
I'm asking you.
27:44
What does Mark look like?
27:45
What does Mark, no,
27:46
I don't care what he looks like.
27:48
In my mind,
27:49
he looks like a Harvard professor that,
27:52
you know, has got.
27:53
You're close.
27:54
You know.
27:54
He hasn't ran in twelve years.
27:55
Long, stringy hair.
27:56
And he has a dry cigar that
27:58
he just chews on.
27:59
Like, that's it.
27:59
That's kind of, yeah.
28:00
Yeah, we on the same spot.
28:02
Yeah.
28:02
So.
28:04
But what is he ordering that
28:05
is so specific?
28:06
And I'll tell you, I can answer that.
28:08
Because I got to know what a
28:09
Mark is going to order.
28:10
I like to know what Mark's ordering.
28:12
I can answer this.
28:13
It's not the what is being ordered.
28:16
It's the how specific.
28:18
Like, I want a half ounce of this.
28:21
And no,
28:21
you did this because it did not
28:23
reach ninety nine degrees.
28:24
And it's like it's that level of stuff.
28:26
All right.
28:27
No, no, that's not Mark.
28:29
Mark's going to come in and
28:29
Mark's going to say, hey, listen,
28:31
I want a coffee.
28:32
He's going to be like, yeah,
28:33
I want a coffee.
28:34
And I'm going to say to him, oh,
28:35
we don't serve drip coffee.
28:37
We serve Americanos.
28:38
It's going to piss him off.
28:39
It's going to piss him off.
28:43
That's the Mark I'm thinking of.
28:44
He's like...
28:46
what do you mean you don't
28:46
sell drip coffee?
28:47
I just want a plain old coffee.
28:49
And then I'm going to give you Americano.
28:50
Okay.
28:50
Here's your Americano.
28:52
The Americano is five bucks.
28:54
Why has this twelve ounce
28:55
cup five dollars?
28:56
Because it's an Americano.
28:57
And then I will simply tell Mark,
28:59
I will say, Mark, listen,
29:00
I'm very honest with my customers.
29:02
I am very honest.
29:03
I love that, by the way,
29:04
but already like you are
29:05
very transparent with how
29:06
you're doing this.
29:06
So and I'm like, listen, Mark,
29:09
if you truly want a great
29:11
cup of dark coffee,
29:13
You will save money by going
29:15
right down the street to
29:16
the Circle K and getting it
29:18
for a dollar ninety-nine.
29:20
I've done that and people are like,
29:22
so you don't want my money?
29:23
I'm like, no,
29:23
I'm just being honest with
29:24
you because I like to save money too.
29:28
I would love your money.
29:29
But hey, if it's going to make you upset,
29:30
you're going to go and
29:31
leave me a bad review or
29:32
something like that.
29:33
Please, by all means.
29:34
They don't serve drip coffee
29:36
at the Bean Lob.
29:37
Just please,
29:38
because I know who I'm serving.
29:40
Most college students,
29:41
because when I first started,
29:42
I did sell drip coffee.
29:43
the one that you're talking
29:45
about playing coffee,
29:47
but I will waste so much of
29:48
it by the end of the day.
29:49
I was just like,
29:50
what's the one might as
29:51
well just make an Americano.
29:52
Cause that's what they want.
29:53
Sure.
29:53
So I got to give a customer
29:55
what they want for the
29:57
people that don't understand coffee.
29:59
Yeah.
30:01
I myself,
30:02
what's the difference in an
30:03
Americano and just a plain
30:06
old black cup of coffee.
30:07
So it is basically going to
30:08
go back down to how you make it, right?
30:11
So with your Americano,
30:12
it's literally a glass of
30:14
hot water and you put
30:16
espresso on top of it, right?
30:19
The taste... Watered down espresso.
30:22
Very watered down espresso.
30:23
but the taste is still pretty bold.
30:25
It's pretty bold and it has
30:27
more of a sharper taste.
30:28
Yeah.
30:28
A little bit of the bitterness creeps in.
30:31
Um, at least the ones I've had, I'm not,
30:33
I can't speak for yours, but like that.
30:34
Yeah.
30:35
It can be a bit stronger.
30:36
Yeah.
30:36
Whereas your drip coffee,
30:37
your drip coffee is
30:38
obviously the one you have
30:39
at home where you get a
30:39
little pot and you put the
30:40
grounds in it or whatever.
30:42
The grounds tend to be much coarser,
30:44
which means the water's
30:45
going to flow through the coffee faster.
30:47
So it'd be more diluted.
30:48
Right.
30:50
I usually will tell people
30:51
if you're putting milk and
30:52
sugar in your Americano,
30:53
it's kind of going to taste
30:54
the same as a drip coffee.
30:55
You'll be paying more
30:57
because it costs more to make it.
30:59
Even for me, it does cost more to make it.
31:02
But it'll pretty much kind
31:03
of taste the same.
31:05
So that's really the only difference.
31:07
Got it.
31:07
And the person that you were talking about,
31:09
that was Mark.
31:10
You're thinking about Philip, right?
31:13
Phillip is the one that'll
31:14
come in with the problems.
31:16
But I got one better than that for you.
31:17
There is a customer,
31:18
to answer your question,
31:19
who does come into the shop.
31:21
I love it.
31:22
We can disguise name.
31:23
It's okay if you want to disguise name.
31:27
Protect the guilty here.
31:29
Male or female?
31:31
We'll just say they're Sidney.
31:32
Her name is Sidney.
31:34
That's not her name.
31:35
Her name is Sidney.
31:35
We'll just say it's Sidney.
31:37
So she came in, and the punch of it,
31:41
I'll probably have to say this off air,
31:42
but the punch of it is
31:43
actually what her name is.
31:45
That's the punch.
31:46
That's the punch.
31:47
I can't wait.
31:48
Yeah, so either way, she comes in.
31:49
I feel like I already know it.
31:51
She comes in, and she says, hey,
31:55
I need a mocha latte.
31:58
She said, but I don't want like a half of,
32:00
I don't want a half a pump.
32:02
I really just want like a
32:03
quarter of a half a pump of chocolate.
32:05
Oh my gosh.
32:06
See, I would ask her.
32:07
So I was like, okay, you know, I was like,
32:09
all right, fine.
32:09
That's fine.
32:10
And she's like, and then the milk.
32:11
Hold on, wait a minute.
32:12
A quarter of a half a pump.
32:14
Yeah, exactly.
32:15
It's like brain power you gotta use.
32:17
It's the eighth, FYI.
32:19
I'm counting to sixteen and
32:20
dividing by two right now.
32:21
That's what I'm saying.
32:21
I'm already there.
32:22
So I'm like, okay, no worries.
32:24
I can do that for you.
32:26
And then for the milk,
32:27
I want like part oat milk
32:30
and then just a splash.
32:32
of skinny milk.
32:37
And so I don't even, at this point,
32:38
I'm looking at the cash register.
32:39
I'm just like, you know what?
32:40
I'm not even going to type this in.
32:42
It was going to make no sense.
32:46
Betty, you get out.
32:50
So I was just like, okay, whatever.
32:51
Um, so we go on to, you know,
32:53
get this drink done.
32:54
I make it for her.
32:55
She really, really enjoys it.
32:56
Right.
32:57
Uh, she really enjoys it.
32:58
She's like,
32:59
I really appreciate you doing this.
33:00
I know.
33:01
Uh, I know I can be like difficult.
33:03
And so I came down to, well,
33:04
what's your name?
33:05
She's like, please don't make me do this.
33:06
Uh,
33:10
I was like,
33:13
I already know what your name is,
33:14
but yeah, for those of you at home,
33:19
if you hadn't figured it out, look it up.
33:21
Yeah.
33:21
The reason I'd ask was
33:23
because I was at a deli
33:25
counter not too long ago.
33:27
And if I go by just like raw
33:28
and cooked shrimp, I'll hate, Hey,
33:31
about a pound.
33:33
And the guy will look at me
33:34
like I have this number.
33:36
I'm like, no, no.
33:37
Two good handfuls.
33:39
I'm fine.
33:39
And I'll tell him I'm not that guy.
33:41
Like you're going to weigh it.
33:43
It's going to come out,
33:44
whatever the price is either way.
33:45
I'm not worried about it.
33:47
And I made a comment to the guy.
33:49
I said, I said, I'm not that guy.
33:50
Just throw it up there.
33:52
And he goes, oh, okay.
33:54
He said, I appreciate it.
33:56
he had had a customer just
33:58
one or two before me was
34:00
counting the pieces of
34:01
shrimp because she was not,
34:03
or he was not the other
34:04
than specify going to
34:05
accept more than like the
34:08
that they person wanted.
34:09
And I was like, I just,
34:11
I can only imagine that
34:12
there are people like that.
34:13
and are measuring the cold
34:15
foam and this and that so
34:16
double all this up I saw a
34:18
coffee commercial yeah and
34:20
this lady's griping this is
34:22
so wrong it's not the xyz I
34:24
wanted take this back and
34:25
he takes it in and the lady
34:27
behind the camera is like
34:28
she does this every week
34:29
and takes it from her hard
34:31
cup to the paper cup take
34:33
it back now that's more
34:35
like it no yeah in my mind
34:37
that's what y'all are doing
34:38
you just kind of switch the cup around
34:42
sometimes customers will
34:43
actually do that like I've
34:44
had a customer actually
34:45
tell me like um again
34:47
everything is back to like
34:49
the psychology of it right
34:51
a coffee in a mug tastes
34:52
much better than coffee in
34:53
a paper cup it does right
34:55
and it's just because it's
34:56
aesthetically pleasing
34:57
right it is um so you feel
34:59
the warmth there's a weight
35:00
to it yeah exactly so it's
35:01
like no I want it in this
35:02
cup if you don't put it in
35:03
this cup it's not going to
35:04
taste the same right even
35:06
though it's the same product
35:07
I was like okay I can I can
35:10
I can understand that with
35:12
certain things but if it's
35:13
in a medium cup it's going
35:14
to come in a paper cup like
35:17
coffee to me is not one of
35:19
those things like wine
35:22
tastes different that's
35:23
completely different in a
35:24
solo cup than it does in a
35:25
wine glass wine in a solo
35:28
cup tastes like it has a job
35:32
A job to do.
35:33
Let me be clear.
35:37
Any alcohol in a Solo Cup has a job to do.
35:40
It's not true.
35:42
It's not true.
35:43
Yes.
35:44
Or Styrofoam.
35:45
Okay, Styrofoam Cup for sure.
35:46
That stuff has a job.
35:49
Oh, man.
35:50
Hey, let's take another quick break,
35:53
and then we'll come back,
35:54
and we're going to talk
35:55
about some mac and beans.
35:56
I love it.
35:57
Here we go.
36:01
Welcome back to single tree nation guys.
36:05
Uh, we're going down some windy roads.
36:08
Um, you, uh, um,
36:14
Started this business five
36:16
six years ago coming up on
36:18
six years the Middle
36:21
Tennessee location has a
36:22
birthday in a couple of
36:23
days You have a second
36:26
location now as well, correct?
36:28
Yes, and where's that one at?
36:29
That one's a German town, Nashville.
36:31
Okay.
36:32
So how do you go from a food
36:36
truck here in Murfreesboro?
36:39
Stumbled upon a location
36:43
to now you have a place in Germantown.
36:45
You were just looking at one in Chicago.
36:50
You're all over the place.
36:53
Is it the same story?
36:54
Is it things just kind of
36:57
fell in front of you?
36:58
So, yeah,
36:59
the story with the one in
37:00
Nashville was also another
37:01
fallen just plopped in my hands.
37:04
Another fellow food trucker.
37:06
He he has a spot in there
37:09
inside of the location that we're in.
37:12
And the building needed a coffee shop.
37:16
And so he contacted me and he was like,
37:18
hey.
37:19
the building is in dire need of coffee.
37:22
And the landlord is willing to like,
37:25
really, really work with you.
37:28
If you can bring coffee to the building,
37:29
because it's more of like
37:30
an amenity to his building, right?
37:32
He will get tenants because there's coffee,
37:34
right?
37:35
So, so he was like,
37:37
if you can do it for me, like,
37:39
it'll be a sweet deal.
37:41
You became part of the sales pitch.
37:42
I was like, okay, cool.
37:44
I mean, sure.
37:46
You know, I'll, I'll, I'll,
37:47
I'll look into it.
37:49
So talk to them.
37:50
We worked everything out and they gave me.
37:52
Forty eight hours to pretty
37:53
much seal the deal.
37:56
So I was like, Hey,
37:57
I don't really have
37:57
anything to lose here.
37:58
So let me just go ahead and, you know,
38:00
do it.
38:01
And that's how that came into play.
38:04
And when was this?
38:05
This was, again,
38:07
around this time last year,
38:08
but we opened it in Thanksgiving.
38:11
So you've been up here about a year now?
38:13
Almost a year, yeah.
38:15
So that's how that one happened.
38:16
So where did Chicago come in play?
38:19
Chicago came in place...
38:21
There's this company called
38:22
gold streets partners.
38:24
Okay.
38:24
Again, I was doing scrolling on,
38:26
on Instagram.
38:27
Instagram has been good to you.
38:28
It's been very good.
38:29
It's very good.
38:31
You know?
38:32
And, uh, and there was this coffee spot,
38:36
the rent.
38:37
Now hear me out.
38:38
This is in downtown Chicago.
38:40
The rent was eighteen
38:42
hundred dollars in downtown Chicago.
38:44
and I'm going to assume
38:46
that's extremely cheap
38:47
that's extremely cheap okay
38:49
yeah that's cheap from
38:49
murfreesboro okay yeah
38:51
that's extremely cheap for
38:52
murfreesboro right all
38:53
right you're talking like a
38:55
place fourteen hundred
38:57
fifteen hundred square feet
38:59
in the downtown area of
38:59
chicago you're talking
39:00
probably like seven eight
39:01
thousand dollars at least
39:03
okay a month okay yeah at
39:05
least okay if not already so um
39:09
but it gets better it was
39:11
eighteen and this probably
39:12
still on instagram he
39:13
probably because he posts
39:14
these things he finds
39:15
really really good deals so
39:18
uh it was eighteen hundred
39:19
dollars it was a coffee
39:20
shop before but the person had to leave
39:23
Um, there's nothing wrong with it.
39:24
They just had like some
39:25
personal issues they had to leave.
39:26
Sure.
39:27
And so, because they broke part of their,
39:28
you know,
39:29
whatever their lease or whatever
39:30
part of the deal was,
39:31
they had to leave their equipment.
39:33
So the landlord was giving
39:35
the equipment to the next
39:36
coffee partner that came in.
39:39
Everything was in the store.
39:41
All I had to do was switch
39:42
the name and turn the lights on.
39:43
Oh.
39:45
So I was like, this is unreal.
39:48
This is unreal for eighteen
39:49
hundred dollars a month.
39:50
I mean, that's that's that's crazy.
39:53
That makes us pretty much like I mean,
39:55
if I had a crap day selling coffee,
39:57
I'd still be able to pay the rent.
39:59
Right.
39:59
Exactly.
40:00
Yeah.
40:00
So I was like, you know, OK,
40:03
I'm going to go and make
40:03
sure this is even true.
40:05
So I drove up there.
40:07
I looked at the spot.
40:08
It was really, really nice.
40:10
And I put a bid in for it.
40:14
I was, uh,
40:15
being a business guy or whatever,
40:16
you always have to try and
40:17
get something cheaper.
40:18
Oh yeah.
40:19
So I was like, you know what,
40:20
let me get it for.
40:20
I feel like I shouldn't have
40:22
said that if I probably
40:23
would've just said,
40:24
I probably would've got it.
40:25
Yeah.
40:26
But I was like, yeah,
40:26
let me get it for and he went back,
40:29
talked to the owner or whatever.
40:30
And somebody else just came
40:31
through and they were like, yeah,
40:32
whatever, take it.
40:33
So I lost that one.
40:34
And then there was another
40:35
case that came up,
40:36
but that's another story
40:37
for another time.
40:38
But yeah,
40:38
so now we're still looking around.
40:40
so are you are so it doesn't
40:42
matter like the the state
40:44
the city doesn't matter to
40:45
you it doesn't matter
40:46
you're you're let's let's
40:48
go because I mean at the
40:49
end of the day coffee like
40:50
for example your business
40:51
you know you make you know
40:53
brisket barbecue things
40:54
like that you probably have
40:55
special recipes you got a
40:57
special way you want it to
40:58
be done it takes a lot more
41:00
uh if you want to say
41:02
culinary experience to
41:04
probably work along with you
41:05
Right.
41:06
Whereas in coffee,
41:07
I don't really market
41:08
myself or brand myself as a
41:10
superior top tier coffee shop.
41:13
I'm the type of coffee shop
41:14
where you can come,
41:14
you can get a good coffee
41:17
and you enjoy your
41:19
experience of customer service with us.
41:21
But our coffee is going to
41:22
probably be just your regular coffee.
41:25
Right.
41:26
And I felt like I can be I
41:27
can reach a larger audience
41:30
like that as well,
41:31
rather than having such a
41:32
small audience that you reach.
41:33
I mean, you can do that,
41:34
but that's just not my thing.
41:36
Right.
41:36
So I want you to come when
41:38
you come to my coffee shop.
41:39
I want you to remember how I
41:40
want you to remember how we treated you.
41:42
Right.
41:42
Because I believe.
41:44
When I go into a place,
41:45
the way you treat me is
41:46
what's gonna actually bring me back.
41:48
Because of coffee, I can get it from here,
41:50
there, there, there.
41:51
What's gonna make me,
41:52
and because I am in such a
41:53
central location in Murfreesboro,
41:56
I thought about it.
41:57
I said, well,
41:57
I'm literally like dead
41:58
center of Murfreesboro.
41:59
That means that from any location,
42:01
when school is out yeah what
42:03
am I going to do to get
42:05
people to come over here
42:05
because why are they going
42:07
to pass up ten coffee shops
42:09
to come to me right what's
42:11
going to be the thing that
42:12
makes me stand out well
42:14
it's not going to be the
42:14
coffee right it's it's the
42:17
the coffee and I say that
42:18
that sounds bad like oh
42:19
yeah we got terrible coffee
42:21
we don't have terrible
42:22
coffee right but um
42:24
But there's something that you excel at.
42:27
No matter what hospitality business,
42:28
it's got to be good.
42:30
Yeah, you can't have a bad product,
42:33
but even just with the product itself,
42:35
you have to have something
42:36
else to come along with it.
42:37
So I was like, okay,
42:37
well then let's focus on
42:38
customer service.
42:40
And so that's been our main target now.
42:42
If you go through our
42:43
reviews and stuff like that,
42:44
people rave about our customer service.
42:47
I want people,
42:48
I want my employees to be
42:50
nice to people at all given times.
42:52
I don't necessarily believe
42:53
that the customer is always right,
42:55
but they have to be always right.
42:57
I can tell you without unequivocal doubt,
43:00
they are not always right.
43:02
They're not always right,
43:03
but they have to be.
43:04
We will always treat them with respect.
43:06
Yeah.
43:07
Undeniable hospitality.
43:10
But they will not always be right.
43:11
I had a lady the other day.
43:13
She left us a negative review on DoorDash.
43:15
And then she went behind on
43:17
the DoorDash and she went
43:18
on Google and left us another one star.
43:20
So the DoorDasher picked up
43:22
the wrong order.
43:24
The Dasher wasn't even our fault.
43:25
The Dasher picked up the wrong order.
43:27
And she's ordered from us
43:28
plenty of times before.
43:31
um and so I went on there I
43:32
was like this lady's
43:33
ordered many times and you
43:35
know she's she's never left
43:36
a positive review she went
43:39
on here left this negative
43:40
one it was because like her
43:41
waffle didn't have all the
43:42
toppings on it and her
43:43
drink was messed up so I'm
43:45
just like uh you're free to
43:48
do whatever you like but
43:50
did you really think that was fair
43:53
you really think that was
43:54
fair because like all the
43:55
other times about all the
43:56
other times we did it right
43:56
right and then this one
43:58
time it wasn't even our
43:59
mistake you you incriminate
44:01
us right yeah it wasn't
44:03
even our fault I will tell
44:04
you I absolutely love third
44:07
party I love google I love
44:11
what they can do for your
44:13
business yeah I love uh I
44:17
love the whole side of it
44:21
What we do as entrepreneurs,
44:23
restaurant owners,
44:24
hospitality segment industry,
44:26
we do a very poor job of is
44:29
explaining to our guests
44:32
how important that review is for us.
44:37
And if you leave me a one-star review,
44:41
it can close my business.
44:44
That one review can shut my business down.
44:48
But that five-star review
44:52
may pay my mortgage at month.
44:56
And that's the difference.
44:57
And people don't understand
44:59
that the Chili's and the
45:00
Logan's and the Outback's
45:03
and the Texas Roadhouse's of the world,
45:06
that there's, you know,
45:07
five hundred to a thousand
45:09
restaurants and they got
45:10
venture capital money and, you know,
45:13
millions of dollars that are
45:14
rotating in loans yeah you
45:16
know those those guys don't
45:18
they they care about it
45:20
sure but they don't care
45:22
like we care where where
45:23
does your technology you
45:24
know like I know you're
45:26
using toast yep toasted
45:27
sponsors so uh and but
45:30
technology helping you keep
45:31
your inventory helping you
45:32
make your wait time shorter
45:34
where how does that play in
45:36
especially with a third party
45:38
where that they can,
45:39
you can still have that customer impact.
45:41
I know that you said when
45:42
you started using Toast,
45:42
your wait times went from
45:43
like five minutes to two
45:44
minutes or something like that,
45:45
something wild.
45:46
But where does technology
45:48
play that role in making
45:49
sure my customer service is
45:51
not just the smile and the greeting,
45:53
but that I can be better for my customer?
45:57
I mean, in my space,
45:58
I don't really feel that
45:59
technology really helps that much.
46:02
Well, right now I'm currently using Square,
46:05
but we're switching over to Toast.
46:06
That's actually how I met Charlie.
46:08
Okay.
46:08
There you go.
46:09
Good for you.
46:11
So we'll see how that helps
46:14
us as time goes on.
46:15
But for me,
46:16
I really do feel like our
46:18
business model is very customer facing.
46:22
Because I mean, for me,
46:23
I have also thought of the
46:25
idea of fully automating my stores,
46:27
right.
46:27
Where the barista does not
46:29
have to talk to the customer whatsoever,
46:30
other than saying, here's your drink.
46:33
But I did get some customer
46:34
feedback and they're like, Hey,
46:35
we come to customer,
46:36
we come to coffee shops
46:37
because we kind of want to
46:38
talk to somebody.
46:38
Right.
46:38
I mean, when I was in the shop myself,
46:41
most of the time, when I first started it,
46:43
I literally had people come
46:44
in there and tell me like I
46:45
was their therapist.
46:46
They would come in there and
46:47
they would talk their life away.
46:49
Right.
46:50
I tell me a little bit more
46:51
than I should have.
46:51
Right?
46:53
Sometimes I felt like man, you know,
46:56
what a memoir book that he had told him.
46:59
I will tell you, I've been in your shoes.
47:01
I've been you been a user of
47:03
square before we switched to toast.
47:05
Yeah.
47:07
toast.
47:08
And technology in general
47:10
will do one thing for you.
47:11
All right, you use it properly.
47:13
And it would allow you the
47:14
opportunity to increase and
47:17
improve your execution and
47:19
your hospitality.
47:20
That's all it's going to do.
47:22
It's not going to do the job for you.
47:23
It's not going to replace people.
47:27
I have been...
47:29
prior to this,
47:30
I was not a technology
47:31
person prior to starting my
47:33
own company and doing my own thing.
47:34
That was not my forte.
47:36
Um,
47:37
and now like I've thought about putting
47:38
kiosk in and where people
47:40
can come in and same thing, right.
47:42
Automating the whole deal.
47:43
Um,
47:44
But what I realized and I
47:46
realized it even more recently,
47:50
give you an example.
47:52
Yesterday,
47:54
someone came into my restaurant
47:55
just to see my face,
47:58
just because they saw that I had shaved.
48:01
Right.
48:02
And they wanted to see it
48:03
for themselves in person.
48:05
And that is not technology.
48:08
now technology provided the
48:10
ability for them to see it
48:13
online right but it didn't
48:15
provide that human
48:16
interaction and what toast
48:19
will do for you and what
48:20
they're absolutely
48:21
phenomenal at doing is
48:23
giving you the resources to be able to
48:26
Less than your time of
48:28
making coffee and more time
48:31
of building connection.
48:33
And when you build connection,
48:34
no matter how minute the connection is,
48:38
it lasts and it builds.
48:40
And you put one layer on top of another.
48:43
And before you know it,
48:44
you've built a house.
48:45
And before you know it,
48:46
you've built two houses and then three.
48:49
And now you're starting to
48:50
get a small community.
48:52
And that small community
48:53
will always support you.
48:55
and will always be in your
48:57
corner and and and I I
48:59
couldn't tell you more that
49:02
I've learned more lessons
49:04
from using technology to
49:07
strengthen my relationships
49:09
not replace them that's
49:12
that's well said I think
49:13
that's one of the better
49:13
ways I've ever heard that
49:14
said a strengthage
49:16
relationship might replace
49:17
it because ultimately when
49:19
I walk into a coffee shop
49:21
If I, my second or third trip,
49:23
I want to know my barista's name and Hey,
49:25
good morning.
49:26
So-and-so like,
49:27
I want to be able to just
49:27
that quick interaction.
49:28
Hey, Terry, how you doing?
49:30
And like, hope I have a good day.
49:32
Appreciate it because I hope
49:33
I'm going to leave you a tip.
49:34
I plan to interact with you.
49:36
And if you're not spending
49:37
time right here at the POS
49:39
and it's pooping, I'm out like, cause,
49:42
and I'm not nitpicking here, but the.
49:45
Anywhere you go if they're searching.
49:48
I don't know where that one.
49:50
Oh,
49:50
that's on page three and I can't
49:52
streamline it Yeah, well,
49:54
you're not talking to me.
49:54
You're playing with the computer, you know,
49:56
and I want here I want like good morning.
49:58
I saw you coming.
49:59
I already keyed your order
50:00
in I just wondered because
50:04
I think about technology
50:05
though that a lot of these
50:06
systems that are coming out
50:07
now So they're a lot less
50:09
glitchy as they used to be sure like oh,
50:11
yeah, they
50:13
all of the data and stuff
50:14
that they save they're able
50:16
to pick up on human
50:17
patterns and so it'll be
50:18
like oh good morning right
50:20
or if you have like an
50:20
account with us you'll
50:22
whatever scan a code or put
50:23
your phone number in there
50:25
and they'll already
50:25
automatically know what you
50:26
want right right or it'll
50:28
make a suggestion for you
50:30
just right out the door
50:30
like oh you're a new
50:31
customer this is what
50:32
people normally like and so
50:34
you have those things so I
50:35
thought of like okay well
50:36
the the technology could
50:37
help in the sense of
50:39
It gives the customer time
50:40
to interact with something
50:43
while the barista is
50:44
focusing more on making that drink.
50:47
But because they're able to
50:49
maybe talk with you after
50:51
you've placed your order,
50:52
rather than sitting there
50:53
punching it in themselves,
50:55
they do have a little bit
50:56
more time to maybe say something to you.
50:57
Like, Oh, Hey, how are you today?
50:59
Are you going to go your trip?
51:00
You know what?
51:01
Yeah.
51:01
I hadn't seen you two weeks.
51:03
What you been up to that?
51:04
Yeah.
51:04
And then you also, as a,
51:06
as a business person, you can, um,
51:08
you can eliminate a job that
51:09
most people don't want to do anymore,
51:10
which is, is being a cashier.
51:13
Because one thing I have a
51:14
pet peeve of is when I go
51:15
into a restaurant anywhere,
51:19
When I come to the counter,
51:20
you don't say anything to me.
51:21
You look at me like a deer in headlights.
51:24
Why are you here working?
51:26
Like, you don't have to be here.
51:27
You can go work somewhere else.
51:28
Don't hate your job so much
51:30
that I'm the annoyance.
51:31
Yeah, like,
51:31
don't make me feel like I'm the problem.
51:34
Like,
51:34
you make me feel like it's an issue
51:35
of me coming in here and
51:36
spending my money.
51:37
How did I inconvenience you
51:38
by coming to your spot?
51:39
Yeah, you know?
51:41
And then they're, like, giving the coffee,
51:42
and it's just, like, they have, like,
51:43
this.
51:44
And this is actually, like,
51:45
I think they call it, like,
51:46
coffee attitude or barista attitude.
51:48
They literally have attitudes,
51:51
like the better a barista they are,
51:52
the higher the attitude is sometimes.
51:54
That's hilarious.
51:55
It's really crazy.
51:55
It's kind of like a barber.
51:56
A barber, you know, he becomes viral,
51:59
she becomes viral, whatever.
52:01
And now she has the right to
52:03
treat you however.
52:05
And same thing with the coffee.
52:06
It's just like, yeah,
52:07
what are you going to do?
52:08
I make the best coffee.
52:09
What are you going to do?
52:11
You got a good mac and beans?
52:12
I think so.
52:13
So Mac or beans are this or that.
52:15
And so first,
52:17
if you go to a barbecue
52:18
restaurant and you can,
52:21
whatever your reasoning logic is,
52:22
are you getting the
52:24
barbecue baked beans or you
52:26
getting the Mac and cheese?
52:27
If I go to a barbecue spot.
52:29
Yeah.
52:30
Hmm.
52:33
Mac and cheese, Mac and cheese,
52:34
probably Mac and cheese.
52:35
All right.
52:35
Yes.
52:36
So I only have the Mac and
52:37
cheese or do I have it with
52:38
something else?
52:39
It can be up to whatever protein you get.
52:41
Some people want Mac and
52:42
cheese with their brisket,
52:43
but they want veins with the pork burger.
52:46
So pork sandwich.
52:48
Yeah.
52:48
I'll probably do the Mac and cheese.
52:50
There you go.
52:50
Yeah.
52:51
Now central focus to you.
52:53
You were rooted in and started in a,
52:57
the truck side of things.
52:59
Yeah.
52:59
You've now got two brick and mortars,
53:01
but I noticed that on your
53:03
social media is you're
53:04
still out doing some of the
53:05
events and that kind of thing.
53:06
Yeah.
53:06
I actually got done with one yesterday.
53:08
Which one are you going to,
53:09
if you had to just to pick,
53:11
let's not assume income,
53:12
let's not assume like the
53:14
bills are still going to be paid.
53:15
Not, yeah.
53:16
Are you working a truck or
53:18
are you going to work
53:18
through brick and mortar?
53:21
Neither there's a third option.
53:25
Okay.
53:26
I would do festivals.
53:28
Okay.
53:28
Okay.
53:29
I'll put that in the truck side.
53:30
Okay.
53:30
Sure.
53:31
Well,
53:31
the reason I didn't add it to the
53:32
truck size, because a lot of people,
53:34
when they think of like
53:35
trucks going to food, uh, like festivals.
53:37
So you do have food trucks
53:38
that do come and just being very honest,
53:40
most of the time,
53:41
food trucks don't really
53:42
make that much money at
53:43
like big music festivals.
53:44
Cause they put them.
53:46
and a place where nobody ever sees them,
53:47
right?
53:48
They're like off in the dungeon, right?
53:50
Unless you buy a booth, you know,
53:53
you're in a booth at these
53:54
festivals where they bring
53:57
your signage and your
53:58
lighting and all that stuff
53:59
and you pay the high fees that they have,
54:01
you're not going to be seen at all,
54:03
right?
54:03
But there is, for me anyways,
54:07
the reason I like the
54:08
festival side of things is
54:13
I like risk, right?
54:14
I like risk and I like the
54:16
adrenaline of having to get
54:18
things done on a, on a timeline.
54:21
Yeah.
54:21
It's very fast paced.
54:24
Um,
54:24
and the conversations that you have
54:26
with people.
54:27
Oh, I'm sure they're phenomenal.
54:29
At music festivals are hilarious, man.
54:33
Oh, I can guarantee it.
54:34
They are hilarious.
54:34
Especially when they're like, like all,
54:37
you know, they're in their element.
54:38
They're a little bit kind of like, right.
54:39
Yeah.
54:39
Woo.
54:39
Yeah.
54:43
well music festivals are
54:44
just different all the same
54:45
I mean it's crazy it's
54:46
crazy oh I'm sure I'm sure
54:49
I've had people just come
54:50
up and literally they can't
54:51
even point at what they
54:52
want they're just like and
54:56
here's the benefit I know
54:57
what you want yeah you
54:58
can't screw that order up
55:02
that's awesome I wondered if
55:04
you'd go that route because
55:05
just with the the it also
55:07
puts you in front of the
55:08
person more yeah you know
55:09
whether it is the festival
55:11
the food truck whatever but
55:12
food trucks are hard food
55:14
trucks are work people
55:15
don't realize that that
55:16
little bitty box space is a
55:18
hundred and seven degrees
55:19
especially if you're
55:21
barbecuing especially if
55:22
you've got like a pizza oven or
55:23
depending on what your thing is.
55:25
Those friars don't cool off
55:26
just because you turn them off.
55:28
That heat sits,
55:30
but it puts you out there
55:31
with the people and it puts
55:32
you in a place to where you
55:34
get that conversation.
55:35
So I've always just been
55:36
curious and wondered.
55:37
Yeah,
55:37
breaking borders are more like you
55:38
got to wait for the people.
55:39
You have to give people a
55:40
reason to come to you.
55:42
Whereas the other ones,
55:43
festivals or food trucks,
55:44
you're going to the crowd of people.
55:46
And festivals are even
55:47
better because most of the
55:49
time they can't leave the festival.
55:50
Once they park their car and camping,
55:52
they can't leave so you are
55:54
their only options that
55:55
they're going to buy things
55:56
out there just like raving
55:57
out with them like just
55:58
let's go you know so you
55:59
just you just have this uh
56:02
it's it's it's a lot of fun
56:03
with it you know feeling
56:04
movie right yeah that's it
56:06
that's it so it's really
56:07
nice so what's the what's
56:09
on the horizon for being
56:10
law what is on the horizon
56:13
for bean loft that is a
56:15
good question I think it
56:18
depends on which avenue or
56:19
what where you're what
56:21
category you're talking about
56:24
What's next?
56:25
What's next for us?
56:27
So the very next thing that I, well,
56:29
the next thing is integrating with Toast.
56:32
That's the next thing.
56:34
Look, if you need any help with that,
56:35
please feel free to reach out to me.
56:36
We'll do.
56:37
We'll do.
56:37
I'll be happy to help.
56:38
This is where he won't tell you.
56:39
He's also one of the
56:40
customer service ambassadors,
56:41
so reach out.
56:42
It's fine.
56:44
Okay.
56:45
Yeah, so either way,
56:46
that's the very next thing
56:47
that's going on.
56:47
But right now I'm actually
56:49
getting ready to revamp our menu.
56:52
I kind of want to take it
56:53
back to the basics of what
56:55
we had before because we
56:56
kind of like branched out
56:57
and added a lot of
56:58
different things based on customers,
57:01
you know,
57:02
questions or requests and things
57:04
like that.
57:04
But it kind of made our menu
57:06
like all over the place.
57:07
Right.
57:08
And you don't really when
57:10
your menu is all over the place,
57:11
I call it circus food.
57:12
Sure.
57:12
Right.
57:13
If you if you have a whole bunch of things,
57:15
you're not going to be good at one thing.
57:17
Keep it simple.
57:17
Keep it really good.
57:18
Yes.
57:18
Yeah.
57:19
What I call it.
57:19
Kiss.
57:19
Yeah.
57:21
So so redefining or revising
57:25
our menus is actually
57:27
what's on the horizon right
57:28
now and making combos and
57:32
things like that for people
57:32
to have when they come to a
57:34
third wave coffee shop.
57:36
A lot of third-rate coffee shops you go to,
57:38
they don't really have combos.
57:40
You know,
57:40
sometimes people are coming in
57:41
there and they have like,
57:43
I forget what they call it,
57:43
but it's basically like
57:44
customer fatigue or like choice fatigue.
57:47
Where you don't really know
57:48
what you want and there's
57:50
too many things for you to pick from.
57:52
But if you just saw something, a picture,
57:53
and it said like number one.
57:54
Have you ever realized when
57:55
you go into a Chinese restaurant,
57:57
you never look at the menu.
57:59
you never look at the menu
58:00
it's just like that's the
58:02
thing I recognize you know
58:04
yeah yeah that's that's
58:05
that's beef and broccoli
58:06
right there I don't know
58:07
that's that I'm gonna get
58:09
that right there but they
58:10
have like a thousand things
58:11
on their menu but nobody
58:12
ever reads that stuff right
58:15
And in festivals,
58:16
I realized that people do that as well.
58:18
Like they would just have
58:19
pictures of stuff as a combo.
58:21
You don't even need the price there.
58:22
You just need the picture
58:24
and say that you can get
58:25
this right here and people
58:26
will just pick that.
58:27
Right.
58:28
So that's where I'm trying
58:29
to now kind of bring our
58:32
things to and also
58:34
streamlining even our coffee processes.
58:37
to actually mimic our festival speeds.
58:40
Because at festivals,
58:42
we can get someone in and
58:43
out in less than two minutes.
58:45
Right?
58:46
It doesn't matter what size the order is.
58:47
You can order ten burritos
58:49
and ten cold brews or whatnot.
58:52
you're still going to get
58:53
out in two minutes.
58:55
Whereas when you come to our
58:55
coffee shop here,
58:56
if you order ten burritos and ten coffees,
58:59
you go, wait a minute.
59:01
You go, wait a minute, right?
59:02
And all of it is because of
59:03
the way we have the system set up.
59:06
And I've been thinking about it.
59:07
I'm just like, well,
59:08
if people like what we do at festivals,
59:10
because these are the same
59:11
customers that are coming here too,
59:12
like they will leave
59:13
Bonnaroo and they will
59:14
actually come to the shop
59:15
on their way home, right?
59:17
It's like, well,
59:18
if we just carried on that
59:19
same model in our coffee shops,
59:22
while then people will come
59:23
because we're also fast.
59:26
And we wouldn't be taking
59:27
away from the quality of
59:28
what we have either.
59:29
We just switch it up a bit.
59:30
It gives you more time to
59:32
spend with a guest.
59:34
Yeah.
59:34
Toast will help you out with that a lot.
59:36
So that's really what I'm doing right now.
59:38
Just trying to basically customize,
59:41
or not customize,
59:41
but what's the word I'm looking for?
59:46
Reinvent.
59:50
um our system streamline
59:52
streamline that's what I'm
59:53
looking for streamline yes
59:54
I'm on today streamline our
59:55
uh our process and
59:56
operations I love it if
59:58
people are trying to find
1:00:00
bean loft how can they find
1:00:01
you where you where the
1:00:02
where are the stores hours
1:00:03
of operation all the things
1:00:05
so we have our mtsu
1:00:06
location which is located
1:00:08
right next to mtsu twenty
1:00:10
one thirty six middle
1:00:11
tennessee boulevard exactly
1:00:12
twenty one thirty six
1:00:13
middle tennessee boulevard
1:00:14
next to the boulevard bar and grill
1:00:16
or right between the
1:00:17
Boulevard and Bargain Grill
1:00:18
and between Jimmy John's.
1:00:20
A lot of people don't know where to park.
1:00:22
Do not park across the
1:00:23
street at San Marcos.
1:00:24
That is not our parking lot.
1:00:27
Park behind the building.
1:00:28
Park behind the building.
1:00:29
You can either turn on Vine
1:00:30
Street or turn on to Main
1:00:32
Street and then turn on to Fourth Avenue.
1:00:34
The parking lot is behind
1:00:34
the building in Nashville.
1:00:36
We are in one hundred Taylor Street.
1:00:39
The building's one hundred Taylor Street.
1:00:40
We are directly in the
1:00:41
center of the lobby.
1:00:42
We are metaphorically and
1:00:44
realistically the heart of the building.
1:00:46
Nice.
1:00:46
I love it.
1:00:47
Right.
1:00:47
I love it.
1:00:48
And the festivals,
1:00:50
you catch me at the next one,
1:00:51
which probably this is not
1:00:52
going to air before then.
1:00:53
But it is Lost Lands, which is in Columbus,
1:00:55
Ohio.
1:00:56
okay that is where I'll be
1:00:57
next nice nice yep yep dear
1:00:59
you got a friday feel good
1:01:00
for us yeah uh a lot of
1:01:02
different things in the
1:01:04
world uh have happened over
1:01:05
the past three or four days
1:01:07
and just a simple reminder
1:01:10
tell the people that you
1:01:12
know that you love them
1:01:14
don't let little chances go
1:01:16
by do not take for granted
1:01:18
that they just know make
1:01:20
sure you tell somebody you
1:01:21
know you love them because
1:01:23
they may know it but they need to hear it
1:01:25
Y'all find somebody to know spots by,
1:01:27
you know, you know what to do.
1:01:29
Find somebody, you know,
1:01:30
tell him you love him.
1:01:31
That's it, man.
1:01:32
With that.
1:01:33
I'm gonna,
1:01:34
I threw something on dairy
1:01:35
earlier this week.
1:01:36
That was pretty heavy.
1:01:37
And I, and I'm gonna throw it on you guys.
1:01:40
Um,
1:01:41
if God could take away someone you
1:01:45
thought you would never lose,
1:01:48
imagine the person he will
1:01:51
give you that you thought
1:01:53
you would never find.
1:01:56
So I'm going to leave that with you today.
1:01:59
You guys know what to do.
1:02:00
Find someone you know,
1:02:01
tell them you love them.
1:02:02
If you want to get involved with a show,
1:02:03
please feel free to give me a call.
1:02:05
Six one five three zero
1:02:06
seven zero one two zero.
1:02:08
You can reach me through
1:02:10
email at Charlie at
1:02:11
Singletree BBQ dot com.
1:02:13
And until next time, guys,
1:02:15
we'll see you there.
1:02:15
I'll be good.
1:02:16
Bye.