Latest / If I Knew Then What I Know Now / Episode 9 | Cheryl's Kitchen

Transcript

Episode 9 | Cheryl's Kitchen · If I Knew Then What I Know Now

0:52
SPEAKER_04: As you can see, one side of the couch is deflated, one side of the couch is regular.
0:56
SPEAKER_04: Because my friend right here gotta be it.
0:59
SPEAKER_04: Hey man, why are we why are we on the slanding couch, man?
1:02
SPEAKER_04: Because we got some guests in the building, and I'm so excited that they're here.
1:04
SPEAKER_04: Hey man, it's our first guest ever, man.
1:07
SPEAKER_04: Cleveland up for that, man.
1:08
SPEAKER_04: It's my first guest.
1:18
SPEAKER_04: Did I say that right?
1:19
SPEAKER_04: Is it is it Cheryl?
1:20
SPEAKER_04: Cheryl Sherrill.
1:22
SPEAKER_04: How you pronounce it?
1:23
SPEAKER_04: Cheryl.
1:24
SPEAKER_04: Cheryl's Kitchen.
1:25
SPEAKER_04: Hey, shout out to the producer.
1:27
SPEAKER_04: Wait, man.
1:27
SPEAKER_04: Um, we're supposed to start a podcast about 7:30, 745.
1:30
SPEAKER_04: It's um 8 o'clock.
1:31
SPEAKER_04: You know, he was a little rusty.
1:32
SPEAKER_05: But we did it, but we didn't know.
1:35
SPEAKER_04: We didn't know.
1:37
SPEAKER_04: We got some technical difficulties, but we get going.
1:42
SPEAKER_04: Facts.
1:42
SPEAKER_04: Hey, we started from the bottom, you know what I'm saying?
1:43
SPEAKER_04: As you can see, we got uh two uh three mics.
1:46
SPEAKER_04: Me and Johnny sharing the mic.
1:47
SPEAKER_04: But this we gotta show the people the real.
1:49
SPEAKER_04: You gotta show you people what the the uh the come up, you know what I'm saying?
1:51
SPEAKER_04: But it's episode 10, right?
1:53
SPEAKER_04: Episode 10, episode 10, 10, man.
1:55
SPEAKER_04: We're glad to be here, my guy.
1:57
SPEAKER_04: I'm excited for this, man.
1:58
SPEAKER_04: You know, uh, I know we've been gone for about two weeks.
2:00
SPEAKER_04: Y'all make sure y'all continue to follow us on Instagram, Facebook, TikTok.
2:04
SPEAKER_04: If I knew then, what I know now, the podcast.
2:08
SPEAKER_04: Um, we forgot to do the if I knew then what I know now, podcast.
2:12
SPEAKER_04: We're supposed to be and say that.
2:14
SPEAKER_04: But anyway, we on Apple Music, we on Spotify.
2:16
SPEAKER_04: If I knew then, what I know now, episode 10.
2:18
SPEAKER_04: We appreciate the support and love.
2:20
SPEAKER_04: And um, this will not be our last guest.
2:22
SPEAKER_04: This is our first guest.
2:24
SPEAKER_04: I'm talking about hometown heroes.
2:26
SPEAKER_04: They right here, they right here in the city.
2:27
SPEAKER_04: Um, but we're gonna let them introduce they sales real quick, man.
2:30
SPEAKER_04: Go ahead and pass it over to them.
2:31
SPEAKER_04: Wade, what's going on?
2:32
SPEAKER_02: I'm me, because I says I'm me.
2:34
SPEAKER_02: Oh, and they call me Mr.
2:36
SPEAKER_02: Cheryl.
2:37
SPEAKER_01: I'm Cheryl, Cheryl's Kitchen, and this is my first podcast too.
2:42
SPEAKER_01: So uh let's just get it.
2:43
SPEAKER_01: Clap it up for that, man.
2:47
SPEAKER_04: This is her first podcast too?
2:49
SPEAKER_02: By default.
2:50
SPEAKER_04: By default.
2:52
SPEAKER_04: Hey man, we hey look, this is our first guest, and this is their first podcast.
2:56
SPEAKER_04: And I'm gonna say, clap it up for that, man.
2:58
SPEAKER_04: Can you give me some hand clap?
2:59
SPEAKER_04: This is their first podcast, man.
3:01
SPEAKER_04: What a honor it is.
3:02
SPEAKER_04: What the hell?
3:03
SPEAKER_04: If I knew that when I know we're not a podcast, man, but we about to get straight into this thing.
3:10
SPEAKER_04: God, my boy slowly claps today.
3:13
SPEAKER_04: Nah, man, but I've I've heard some I've heard some really amazing things about y'all.
3:16
SPEAKER_04: Um, I've never been there, but I gotta get there.
3:19
SPEAKER_04: But I've heard some amazing things.
3:20
SPEAKER_04: I've been there multiple times.
3:22
SPEAKER_04: Foo fa.
3:23
SPEAKER_04: Foo fa.
3:24
SPEAKER_04: Every everything I've heard about everything I've heard about you guys has been phenomenal.
3:28
SPEAKER_04: Um, I've heard some great reviews, I heard some great things.
3:31
SPEAKER_04: I heard that you're, I just recently found out that you guys also do sweet potatoes.
3:35
SPEAKER_02: All right, all right, all right.
3:36
SPEAKER_04: This is good for me.
3:36
SPEAKER_04: Um, because that's what I that's what I would need if I was there.
3:39
SPEAKER_04: Yes, uh.
3:39
SPEAKER_04: Um, but um, I got some we got some questions for you guys.
3:41
SPEAKER_04: It's gonna be a great show today.
3:43
SPEAKER_04: We got some chances.
3:44
SPEAKER_04: Hey, y'all can be real, be authentic, be yourself.
3:46
SPEAKER_04: We're so glad to have some hometown heroes up in the building.
3:49
SPEAKER_04: Yes up.
3:50
SPEAKER_04: Yeah, so the first one Mr.
3:51
SPEAKER_01: Sapp to be himself.
3:56
SPEAKER_02: Mr.
3:56
SPEAKER_02: Sherry told me to always keep an edit on.
3:58
SPEAKER_02: Oh, wow.
3:59
SPEAKER_02: Keep it with you.
4:00
SPEAKER_02: Edit.
4:01
SPEAKER_04: Keep an edit on you.
4:02
SPEAKER_04: Yeah, my boy Wade.
4:03
SPEAKER_04: My boy Wade forgot to have some work to do this episode.
4:06
SPEAKER_04: Oh my god! So you said the wrong thing about telling him to be yourself, huh?
4:12
SPEAKER_04: Hey, you know what?
4:12
SPEAKER_04: I gotta say before we ask a question, bro.
4:14
SPEAKER_04: Why why would we got the first guess my head got to look like this?
4:16
SPEAKER_04: God, that's crazy work.
4:18
SPEAKER_04: You go ahead and kill me in the comments, man.
4:19
SPEAKER_04: Look.
4:20
SPEAKER_04: Y'all see I wear a hat every time.
4:21
SPEAKER_04: It's been long, it's been a long week, man.
4:22
SPEAKER_04: But anyway.
4:23
SPEAKER_04: Alright, so the first question we got, man.
4:25
SPEAKER_04: What inspired you to start this restaurant?
4:28
SPEAKER_01: Oh, that was the first question.
4:30
SPEAKER_04: First question, not the gate.
4:31
SPEAKER_04: What inspired y'all?
4:32
SPEAKER_04: What inspired y'all to start this restaurant?
4:34
SPEAKER_01: Well, I've been meaning what's the first time.
4:37
SPEAKER_02: Well, okay, okay, so some people know me as Cyber Sap, right?
4:43
SPEAKER_02: You can Google it.
4:45
SPEAKER_02: But I had a host of friends, Polo de Don, Bone Crusher, David Banner.
4:50
SPEAKER_02: They would eat at the house when we were recording.
4:53
SPEAKER_02: We was like hustle and flow.
4:54
SPEAKER_02: We were like, we were exactly hungry.
4:59
SPEAKER_02: So they used to eat at our house, and they always would say, Your food was so good when when because she would always say, I want I'm gonna open up a restaurant.
5:07
SPEAKER_02: And they would say, you know, when we get home, we're gonna open you up a restaurant.
5:11
SPEAKER_02: But them jokers got on.
5:12
SPEAKER_01: No, that's not.
5:13
SPEAKER_01: Don't do no restaurant.
5:14
SPEAKER_02: What they do?
5:15
SPEAKER_02: What they do when they got on?
5:17
SPEAKER_02: What they do when they got on.
5:18
SPEAKER_02: That's my dog.
5:19
SPEAKER_02: That's my dog.
5:20
SPEAKER_02: Look, them my dog.
5:22
SPEAKER_02: But they would hype y'all up, though.
5:23
SPEAKER_02: Fon just call me.
5:24
SPEAKER_02: Look, them my dogs.
5:26
SPEAKER_02: So I can say this.
5:27
SPEAKER_02: She they did not open up a restaurant.
5:30
SPEAKER_02: So after we were doing our thing, we've been entrepreneurs since 95.
5:34
SPEAKER_02: So one thing about us is we always try the next thing.
5:38
SPEAKER_02: When something is working or something not working, we always try the next thing.
5:42
SPEAKER_02: And we had just got out of this big tax thing.
5:45
SPEAKER_03: Yeah.
5:45
SPEAKER_02: And she bailed me out.
5:47
SPEAKER_02: So once she bailed me out, I was like, well, whatever you want to do, that's what we're doing.
5:53
SPEAKER_04: Like you were locked up?
5:55
SPEAKER_04: No.
5:55
SPEAKER_02: No, I was four million dollars in debt.
5:57
SPEAKER_04: Oh she came.
6:01
SPEAKER_04: Yeah.
6:02
SPEAKER_04: That's good though.
6:03
SPEAKER_04: Good.
6:03
SPEAKER_04: One by your side.
6:04
SPEAKER_04: One by your side.
6:05
SPEAKER_04: Oh, we all need it.
6:06
SPEAKER_04: We all need it.
6:08
SPEAKER_01: And then this to be honest about the potato restaurant, it really came to me, um, came to me, uh us during the pandemic area.
6:18
SPEAKER_04: 2020.
6:18
SPEAKER_04: Yeah.
6:19
SPEAKER_04: 2019, okay.
6:20
SPEAKER_01: Yeah, so I shared the idea with a few people.
6:23
SPEAKER_01: Um, and just for the potato restaurant, um, I've always done potatoes and like the barbecue, the simple stuff.
6:30
SPEAKER_01: Um barbecue, cymen, lamb on sweet potatoes.
6:34
SPEAKER_01: Not not specifically the potato.
6:36
SPEAKER_01: I always did the basic loaded potato, but it was a comfort food during the coronavirus, and all the restaurants shut down.
6:45
SPEAKER_01: So that's when I went into D.
6:47
SPEAKER_01: And um basically, I'm gonna be honest with you, God told me to open this.
6:51
SPEAKER_01: He told me to open this, and once I agreed and submitted and gave everything to him, all the recipes started coming.
6:58
SPEAKER_01: So I would sleep and wake up with brand new restaurant recipes and just and it just was flowing.
7:04
SPEAKER_01: So that's why it's not like you're just eating food from just a person cooking in the kitchen.
7:09
SPEAKER_01: That's me and God in that kitchen doing that as well.
7:12
SPEAKER_01: So that's what I'm saying.
7:13
SPEAKER_04: Say that.
7:14
SPEAKER_04: Hey, me and God in the kitchen.
7:18
SPEAKER_04: Well gave the recipe.
7:19
SPEAKER_04: Yes, he will.
7:20
SPEAKER_04: Woke out of sleep.
7:21
SPEAKER_04: Hey, it made me think about it.
7:22
SPEAKER_04: He said, put this in that sweet potato, put it in that baby table.
7:25
SPEAKER_04: That's when you know that's when you I can tell too when I taste it.
7:28
SPEAKER_04: I know God had his hand on that.
7:30
SPEAKER_04: That's when you know your steps, you know, are truly ordered by the Lord.
7:33
SPEAKER_04: When you when you have when you have situations like that where God is literally downloading vision.
7:37
SPEAKER_04: I'm sure you probably dreamed about it.
7:39
SPEAKER_04: He woke up and talked to you about it.
7:41
SPEAKER_04: And it shows a it shows a great level of faith that you had to have to be able to put it to work.
7:47
SPEAKER_04: Because a lot of times we hear God, but we don't move when He tells us to move.
7:52
SPEAKER_04: Like God, how does it gonna work?
7:53
SPEAKER_04: You know, you're speaking, you know, to two people who you know, we faith-based men, so it's like with us, there's so many things that God has shown us, but we we have to act on it.
8:00
SPEAKER_04: So I gotta clap it up, y'all real quick on that.
8:02
SPEAKER_04: So being obedient, being obedient, being obedient, sacrificing.
8:07
SPEAKER_04: Yes, yes.
8:08
SPEAKER_04: All right, cool, cool.
8:09
SPEAKER_04: So you want to ask the next question, bro?
8:10
SPEAKER_04: How did y'all come up with the name Cheryl's kitchen?
8:13
SPEAKER_04: Where'd that come from?
8:14
SPEAKER_02: Okay, okay, okay, okay, okay, okay.
8:17
SPEAKER_02: So, so I uh I put her name on the building so she wouldn't quit.
8:25
SPEAKER_04: Oh, you put her name on the building so she wouldn't quit.
8:29
SPEAKER_01: She knows I won't quit on myself.
8:31
SPEAKER_04: Oh, you was ready to throw in the towel?
8:33
SPEAKER_01: Oh, I throw in the towel every day.
8:36
SPEAKER_01: Let's talk about that for a second.
8:37
SPEAKER_01: No, that's that's it's true.
8:40
SPEAKER_01: That's deep.
8:40
SPEAKER_01: It's true.
8:41
SPEAKER_04: It's a lot of different reasons why somebody would want to throw in the towel, you know what I'm saying?
8:45
SPEAKER_02: We can get into that, but so you put Cheryl's kitchen up there so what so she could just see it every day, like riding by, like we, we, we, we, we, we wanted to make sure that it was close.
8:55
SPEAKER_02: All the like I said, we've been in business since 95.
8:58
SPEAKER_02: And all of the businesses that we opened was my business.
9:01
SPEAKER_02: She was my co-pilot.
9:02
SPEAKER_02: So this time I'm taking the back seat, and now I'm her co-pilot.
9:06
SPEAKER_01: And that's a deep, that's a special, that's hard to do, man.
9:10
SPEAKER_01: Like, that's hard to do to take the back seat and let your let your uh significant other lead.
9:17
SPEAKER_01: Um that that that was a struggle a little bit at first within itself, but I'm glad.
9:24
SPEAKER_01: I'm thankful for him.
9:26
SPEAKER_01: Um, because even with Cheryl's kitchen, even with the vision, he the one brought the vision to a pass.
9:33
SPEAKER_01: Like now.
9:34
SPEAKER_01: So if it wasn't for my husband, it would it wouldn't have been in Cheryl's kitchen.
9:38
SPEAKER_04: You know what I'm saying?
9:39
SPEAKER_04: You gotta know how to play your role.
9:42
SPEAKER_04: It took a great a great deal of of of teamwork.
9:45
SPEAKER_04: I love the fact like how y'all was able to push each other with the vision.
9:49
SPEAKER_04: You know, you didn't because you know sometimes we think we can do things all by ourselves.
9:53
SPEAKER_04: But it takes that person that may be stronger in a certain area or that that may have the different idea that kind of hold us accountable to win, man.
10:01
SPEAKER_04: So I don't think about it though from a man's perspective, you like, man, my lady, like she she really the face of this thing.
10:07
SPEAKER_04: But you gotta take the back seat.
10:09
SPEAKER_04: And it's like you probably be wanting to bump heads, like you probably really want to tell her, like, man, why would you put that in a potato?
10:17
SPEAKER_02: Ain't nobody gonna eat that.
10:18
SPEAKER_02: So one thing, like we we shot a movie a while back called Play Your Position, right?
10:23
SPEAKER_02: And we shot a movie a while back called Play Your Position.
10:26
SPEAKER_02: So one thing about us is we know once we say whose position is what, we try not to interfere, right?
10:33
SPEAKER_02: I'm a business guy, so I'm all over, I'm all about how do we convert this to a dollar.
10:37
SPEAKER_02: Because if it we can't cut convert it to a dollar, it's a hobby.
10:40
SPEAKER_02: You know what I mean?
10:41
SPEAKER_02: So that's that's how I look at it.
10:42
SPEAKER_02: So my role is to make sure it's making money.
10:45
SPEAKER_02: She might not like the approach sometimes, but it's about the money.
10:48
SPEAKER_02: She understands like it's about the money.
10:50
SPEAKER_02: And the recipes, that's her.
10:52
SPEAKER_02: You know, I I stay out of the way.
10:54
SPEAKER_02: Anything related to cooking and and as it relates to what she brings to the table, it's not it's not me, it's her.
11:02
SPEAKER_04: It takes two.
11:03
SPEAKER_04: Hey, man.
11:05
SPEAKER_04: Oh, man, yeah, it takes two.
11:06
SPEAKER_04: It takes two.
11:07
SPEAKER_04: I'm glad about that.
11:07
SPEAKER_04: And that's that's that's really amazing.
11:09
SPEAKER_04: So the next question we got What has been your biggest challenge as a business owner?
11:16
SPEAKER_04: Go top three.
11:18
SPEAKER_02: So the biggest challenges have been thus far.
11:24
SPEAKER_02: And I'm and I'm gonna break it down a little bit, not not too much.
11:27
SPEAKER_02: So our biggest challenge have been um customers.
11:32
SPEAKER_02: Um, dealing with customers on the public facing because some customers are good, some customers they're demanding.
11:39
SPEAKER_02: Right?
11:39
SPEAKER_02: So we've had to learn how to deal with demanding customers.
11:43
SPEAKER_02: And then some customers just don't want you to be there.
11:46
SPEAKER_02: Like they they're not happy for you.
11:48
SPEAKER_02: They they wake up angry, you know what I mean?
11:50
SPEAKER_02: They want to hate salt water.
11:51
unknown: You know what I mean?
11:52
SPEAKER_02: So they need something to complain about.
11:56
SPEAKER_02: So we have to learn on the fly how to deal with that because our I'm a I'm a corporate guy, so a lot of stuff that I do I can handle in a certain capacity, but she's not as corporate as I am, so she's more direct and then.
12:12
SPEAKER_00: Yeah, like no.
12:13
SPEAKER_02: Yeah, like the word no.
12:15
SPEAKER_02: So so it comes off as being rude, but in reality, it's the answer.
12:18
SPEAKER_02: It's not a good thing.
12:19
SPEAKER_02: It's not the answer that they're looking for, but the answer is no.
12:21
SPEAKER_02: Well, you know, it's just it's what it is.
12:23
SPEAKER_01: The minute you say no, it's over.
12:25
SPEAKER_01: Then it's all the customers feel entitled.
12:29
SPEAKER_01: I mean, and if to be honest with you, my biggest challenge was when I first got here, I was bullied.
12:36
SPEAKER_01: I was bullied to do everything they wanted me to do.
12:40
SPEAKER_01: Um, and that's stressful, being a restaurant owner, and then trying to deal with the customers, pay all the bills, hire people, deal with the employees, and then you accommodate and the employees not showing up, you accommodating their schedules and customers.
12:55
SPEAKER_02: Yep, that's segue into the second part.
12:57
SPEAKER_01: I just said no.
12:58
SPEAKER_02: Yeah.
12:59
SPEAKER_02: So the second part is the uh employees, like we see, we do more than just hire.
13:06
SPEAKER_02: We you know, we we we we try to get into the community and hire uh uh people that actually need a job, as opposed to saying people that's helping out.
13:14
SPEAKER_02: So the employees have finding the right mix of employees have been challenging.
13:18
SPEAKER_02: And then the third part is since the election, uh, food costs has gone up.
13:24
SPEAKER_02: Right?
13:25
SPEAKER_02: So we've taken a hit on food costs.
13:27
SPEAKER_02: Uh we be in lines uh uh our travel costs has gone up, our energy costs has gone up along with food costs, but people are uh are telling us we are our price is too high.
13:39
SPEAKER_02: But I'm like, we're in line four hours going to get the food.
13:43
SPEAKER_02: We travel six hours a day to go get some of this stuff.
13:48
SPEAKER_01: So it's like it didn't work eighty hours a day.
13:50
SPEAKER_02: It didn't work eighty hours a week.
13:52
SPEAKER_04: They don't see that part, they'll never understand it, they'll never see it.
13:55
SPEAKER_04: But it's hard trying to communicate that.
13:57
SPEAKER_02: But the fact that the economy is the way it is, that's a been that's been a big challenge.
14:03
SPEAKER_01: But let me put out there too though, I do love my customers, and a lot of my customers, we become family, and that's what you get from a mom and pop.
14:12
SPEAKER_01: If they really come in there and get to know me and know what's going on as on a personal level, because I am personal with people, we become family.
14:22
SPEAKER_01: Family, and that's it.
14:23
SPEAKER_01: That's that's I mean, my grandmother felt the community, and that's what I do.
14:28
SPEAKER_01: I got it from her.
14:31
SPEAKER_04: You get good food, you get you get the heart, you get all all the all the good all the good stuff of the mom and boss.
14:37
SPEAKER_01: Yeah, if you need a prayer, I'm gonna pray for you too.
14:40
SPEAKER_01: If you need a hug, I'm gonna give you a hug.
14:42
SPEAKER_01: Yeah, and that's that's what I do.
14:44
SPEAKER_01: I give you hugs from the God.
14:46
SPEAKER_01: I I've I've watched people cry and shout in there because the hugs are not coming from me, it's coming through the Holy Spirit.
14:52
SPEAKER_01: If I need to give you a hug.
14:55
SPEAKER_04: They feel that too.
14:56
SPEAKER_04: They feel that genuineness.
14:57
SPEAKER_04: Yeah, no when it's real, the real is gonna know.
14:59
SPEAKER_04: Yes.
14:59
SPEAKER_04: So y'all know y'all here, y'all here first hand.
15:01
SPEAKER_04: Y'all can go in there and get some good food, and not only you can get physically fed, you can get spiritually fed.
15:06
SPEAKER_04: Come on, man.
15:06
SPEAKER_04: She'll she'll love on you.
15:08
SPEAKER_04: She's showing the character characteristics of Christ.
15:10
SPEAKER_04: But somebody don't get no better than that.
15:12
SPEAKER_01: And now only when I'm not busy.
15:13
SPEAKER_01: If I'm busy, you won't see me.
15:18
SPEAKER_01: Because I'm the cook.
15:19
SPEAKER_01: I'm not Cheryl.
15:20
SPEAKER_01: My hat changed.
15:22
SPEAKER_04: It changes.
15:22
SPEAKER_04: She wears many hats, y'all.
15:24
SPEAKER_01: I'm the cook.
15:24
SPEAKER_04: True entrepreneur at heart.
15:26
SPEAKER_04: Um, so what has uh kept you motivated to keep going?
15:30
SPEAKER_01: Just God.
15:31
SPEAKER_04: It's God.
15:32
SPEAKER_01: Every day, every every night, I hurt.
15:36
SPEAKER_01: People don't understand that.
15:37
SPEAKER_01: I'm taking like sometimes pain pill medicine, rubbing myself down.
15:42
SPEAKER_01: I'm I'm taking Cold Plus just not to get sick the next day, just to take a nap, just to sleep.
15:48
SPEAKER_01: And we're on, maybe to be honest with you, maybe sometimes three to five hours of sleep a night.
15:55
SPEAKER_01: But guess what?
15:56
SPEAKER_01: Nothing but God wake us up every day to do this all over.
16:00
SPEAKER_02: Yes, sir.
16:03
SPEAKER_01: Got to pay off because it's God.
16:05
SPEAKER_01: It's just God.
16:06
SPEAKER_01: I have no nothing else to say, but but God.
16:09
SPEAKER_04: She said it gotta pay off.
16:11
SPEAKER_04: She said, ain't got no choice.
16:13
SPEAKER_04: Faith without works.
16:14
SPEAKER_04: But they putting in the works, so it ain't got no choice but to be alive.
16:19
SPEAKER_04: So so we're gonna get into the food, man.
16:22
SPEAKER_04: We're gonna get into the food.
16:25
SPEAKER_04: I got two people here.
16:26
SPEAKER_04: Y'all might want to have the go ahead and get the potatoes ready for them.
16:37
SPEAKER_04: Yeah.
16:39
SPEAKER_02: We don't know about the size of your belly, but we got one as big as your forehead.
16:50
SPEAKER_00: It's called the all-in.
16:51
SPEAKER_02: Yeah, it's called the all-in.
16:53
SPEAKER_04: Hey, we're gonna all in.
16:54
SPEAKER_04: And we about we about to get into that right now.
16:56
SPEAKER_04: What would y'all say is some of y'all popular dishes?
16:58
SPEAKER_01: Ooh.
17:00
SPEAKER_04: Somebody ain't never been to y'all's spot before, they pull up, they say, Cheryl, Mr.
17:04
SPEAKER_04: Cheryl, what do y'all suggest I get?
17:06
SPEAKER_01: So I'm gonna tell you, like I tell everybody, all the dishes are popular.
17:10
SPEAKER_01: Oh yeah.
17:11
SPEAKER_05: Okay.
17:12
SPEAKER_01: Because if it if it if it don't sell, it's off the menu.
17:17
SPEAKER_03: Okay, I like that.
17:18
SPEAKER_01: It depends on what you like.
17:19
SPEAKER_01: If you like barbecue, the pit master right here, he homemade sauce, homemade everything.
17:26
SPEAKER_01: I give that to him.
17:27
SPEAKER_01: I cannot do that.
17:28
SPEAKER_01: That's what my pit master.
17:30
SPEAKER_02: Yeah.
17:31
SPEAKER_01: So all the barbecues, but that alfredo, the Philly steak, the chicken and broccoli, someone put us on the body.
17:38
SPEAKER_02: That's went viral.
17:39
SPEAKER_02: That chicken and broccoli went very viral.
17:41
SPEAKER_02: So chicken and broccoli, so on the radar, the um the chicken alfredo has been taken off.
17:46
SPEAKER_02: Like we do three times as many chicken alfredos that we used to do.
17:51
SPEAKER_02: So that's been taken off in Greenville.
17:53
SPEAKER_02: And then the bishop and and and uh um and Anderson, the the ground steak.
17:57
SPEAKER_02: So that's been taken off.
17:59
SPEAKER_02: Why y'all take it off?
17:59
SPEAKER_02: No, I'm saying taking off.
18:01
SPEAKER_02: Oh, taking off, like it's going crazy.
18:04
SPEAKER_04: So y'all gotta chicken Alfredo potato boat.
18:07
SPEAKER_01: Chicken Alfredo, Philly steak with the Philly cheese, mushrooms.
18:11
SPEAKER_01: Oh my god.
18:12
SPEAKER_04: Chicken Alfredo potato boat.
18:15
SPEAKER_04: Bat gonna be big as a potato.
18:17
SPEAKER_04: It is.
18:17
SPEAKER_01: Oh, oh, oh, I like the big bag.
18:20
SPEAKER_00: Hey, it's it's about to be fall.
18:22
SPEAKER_00: Hey, my friend.
18:23
SPEAKER_02: Hey, it's back big back season now.
18:25
SPEAKER_02: Let's come on.
18:26
SPEAKER_04: Hey, that's good.
18:27
SPEAKER_04: Well, I know that philly cheese ain't gonna hit Alfredo Potato.
18:33
SPEAKER_01: Oh, fact.
18:35
SPEAKER_04: I'm a sweet potato guy though.
18:36
SPEAKER_04: I don't even like baby potatoes.
18:38
SPEAKER_01: And we do do veggies for the with a lot of little seasoning.
18:42
SPEAKER_01: I mean, it's some love in it, but we got veggies.
18:45
SPEAKER_01: Yeah.
18:45
SPEAKER_01: We like to see.
18:49
SPEAKER_04: They got the vegan ice.
18:50
SPEAKER_04: And they got them seasoned.
18:51
SPEAKER_04: Yes.
18:51
SPEAKER_04: Yes.
18:53
SPEAKER_04: We need that.
18:54
SPEAKER_04: What we got in there.
18:56
SPEAKER_04: What this is what y'all say represent um y'all's story or the culture of what y'all got going on the best.
19:02
SPEAKER_04: And um Do y'all have any family recipes on the menu?
19:06
SPEAKER_02: So, yeah, uh all of all well, not really family recipes because they're mostly hers, but we have family techniques.
19:12
SPEAKER_02: Like, she's from Savannah.
19:13
SPEAKER_02: She got a lot of um Geechee cooking in in her food, right?
19:18
SPEAKER_02: Um so that whole that whole style of cooking is what makes us what makes us different from everybody else.
19:24
SPEAKER_02: Um now, one of the ones that we, you know, we uh like some of our potatoes are named after people.
19:30
SPEAKER_02: Like we have a wheezy um steak and mushroom potato.
19:34
SPEAKER_02: That's actually named after her mom.
19:35
SPEAKER_00: That's my mom.
19:36
SPEAKER_02: Yeah, the wheezy, yeah.
19:38
SPEAKER_02: You said steak and mushroom.
19:39
SPEAKER_02: Yeah.
19:39
SPEAKER_01: It's a steak and mushroom.
19:40
SPEAKER_01: My mom was the first one like to make liver and onions don't taste like liver.
19:45
SPEAKER_01: So I'll eat.
19:46
SPEAKER_01: So she taught me how to this every the gravy, homemade gravy.
19:51
SPEAKER_01: It's not out of can.
19:53
SPEAKER_01: It's it's actual gravy.
19:56
SPEAKER_01: So um that's just a special, like the gravy sauces and stuff like that.
20:01
SPEAKER_01: Um, we took it off the menu because um I just can't cook on the stove and serve the line and make the potatoes.
20:09
SPEAKER_01: So a lot of the recipes like that are off the off the menu just because I can't cook them fresh.
20:15
SPEAKER_01: And we also have like a I have an orange glaze salmon that I want to bring back and I make the sauce and I cook that, and that's on a sweet potato, sir.
20:25
SPEAKER_01: So it's an orange glaze salmon with the veggies or broccoli on a sweet potato.
20:30
SPEAKER_01: That was a number one seller, but I can't, it was it was selling so much, I can't stay on the stove and keep cooking it.
20:37
SPEAKER_01: And and I but but it's coming soon.
20:40
SPEAKER_01: And we also have a breakfast potato.
20:42
SPEAKER_01: So it's an omelet, it's an omelet on a potato.
20:46
SPEAKER_02: And you can stuff that omelet.
20:50
SPEAKER_01: But cook oxtails, potato, lamb chop, potato.
20:56
SPEAKER_01: Lamb chocolate.
20:58
SPEAKER_04: She's telling the whole episode.
20:59
SPEAKER_04: She said oxtails.
21:04
SPEAKER_04: Hold on, pass them up.
21:06
SPEAKER_04: Hey, wait.
21:06
SPEAKER_04: Hey, oxtails.
21:08
unknown: Yeah.
21:08
SPEAKER_04: Oh, so y'all y'all got that on the menu.
21:10
SPEAKER_04: Y'all got that on the menu now?
21:11
SPEAKER_02: Those are expanded.
21:12
SPEAKER_02: Those are expanded menu.
21:13
unknown: Talk about why.
21:14
SPEAKER_04: Hey, we need an oxtail salmon day.
21:17
SPEAKER_04: It just costs too much.
21:18
SPEAKER_04: I compare.
21:20
SPEAKER_04: Charge season olive oil.
21:21
SPEAKER_04: I'm just gonna buy it.
21:22
SPEAKER_01: Yes, the um the this it just went up.
21:24
SPEAKER_01: So it's those are favorites that I want to add back to the menu.
21:29
SPEAKER_01: The lamb.
21:30
SPEAKER_01: The lamb on the sweet potato.
21:32
SPEAKER_01: And my favorite, my roots with my seasonings or Savannah seasonings is the seafood potato.
21:38
SPEAKER_02: With the lobster tails.
21:39
SPEAKER_01: The lobster tails, the lemon bar crab, and all that.
21:41
SPEAKER_01: Oh, it's busting.
21:42
SPEAKER_01: But that's that was one it's inspired by Savannah because we seafood lovers, you know?
21:48
SPEAKER_04: Yeah, Savannah knows right now.
21:49
SPEAKER_01: Yeah, I've been out in Savannah.
21:51
SPEAKER_04: Yeah, mad.
21:53
SPEAKER_04: Man, y'all here.
21:55
SPEAKER_04: My mouth water.
21:55
SPEAKER_04: We got I'm my mouth water, and they got all kinds of selections.
21:58
SPEAKER_04: I'm kinda mad at myself.
22:02
SPEAKER_02: I wanted to stay.
22:03
SPEAKER_02: I don't know why the hell it took you four years to get the uh Hamilton location.
22:09
SPEAKER_02: You know what I mean?
22:10
SPEAKER_02: But you keep bringing it up.
22:12
SPEAKER_02: So I'm on the low.
22:15
SPEAKER_01: Yeah, they ain't even no reason.
22:21
SPEAKER_04: Nah, I ain't no stay too far.
22:23
SPEAKER_04: I I personally apologize.
22:24
SPEAKER_04: I thank you.
22:25
SPEAKER_04: I just haven't been there yet, but I'm gonna get there.
22:28
SPEAKER_00: We appreciate it.
22:29
SPEAKER_00: Uh-huh.
22:30
unknown: Sir.
22:32
SPEAKER_00: Yes, sir.
22:33
SPEAKER_02: Thank you.
22:33
SPEAKER_00: I appreciate it.
22:34
SPEAKER_02: Because we can be fans and we even got delivery.
22:37
SPEAKER_02: Yeah, we even got delivery.
22:39
SPEAKER_02: We got you.
22:39
SPEAKER_02: Okay.
22:39
SPEAKER_02: So what's out of it?
22:41
SPEAKER_01: Okay, listen.
22:41
SPEAKER_01: If you're going to come to I'm there this week, I won't be there Friday.
22:46
SPEAKER_02: I'll be there Friday.
22:47
SPEAKER_01: But he'll be there Friday.
22:48
SPEAKER_01: But if you want, if you want me, I'm here.
22:51
SPEAKER_01: I'm f um there this week, not Friday and Saturday.
22:56
SPEAKER_04: So uh will both y'all will both of y'all be there like on Wednesday or Thursday this week?
23:00
SPEAKER_04: Oh you only you gonna be gonna be green.
23:05
SPEAKER_01: So we have the we have another location.
23:08
SPEAKER_01: Clap it up for that, man.
23:09
SPEAKER_04: Clap it up.
23:09
SPEAKER_04: Yes.
23:13
SPEAKER_04: But they got two of them.
23:15
SPEAKER_04: I see why they man out here in the street.
23:17
SPEAKER_04: They got two of them.
23:18
SPEAKER_04: They got one in the green big, they got one in Edison.
23:21
SPEAKER_04: Where you want the third one to be at?
23:23
SPEAKER_02: But technically Greenville is the third one.
23:25
SPEAKER_02: We had one in fair play.
23:26
SPEAKER_02: We sold to TA.
23:27
SPEAKER_02: Y'all sold it to who?
23:28
SPEAKER_02: TA, the truck, the um truckers of America.
23:31
SPEAKER_02: Oh, okay.
23:32
SPEAKER_02: Yeah, we uh travelers of America.
23:34
SPEAKER_02: We sold it to TA at the at the uh the gas station with the testimony.
23:37
SPEAKER_02: We sold that back to TA.
23:38
SPEAKER_02: It's fine.
23:39
SPEAKER_02: If y'all need uh special this internet knowledge We already got it, I already got it special.
23:44
SPEAKER_04: Yeah, yeah.
23:44
SPEAKER_04: You missed that on the Instagram, man.
23:46
SPEAKER_04: You should have went you should have gone up there and got a bowl.
23:48
SPEAKER_02: Yeah, yeah, yeah.
23:50
SPEAKER_02: You could have got both sales.
23:51
SPEAKER_02: You like to eat anyway.
23:52
SPEAKER_04: You got Anderson and you got Amazon.
23:54
SPEAKER_02: Anderson and Greenville.
23:58
SPEAKER_04: Look, y'all heard that they got an Anderson location and a Greenville location, man.
24:01
SPEAKER_04: So they're backs in there around.
24:04
SPEAKER_04: Taking all my bags in there.
24:05
SPEAKER_04: So what is what is your personal, you know, just you guys, what is your personal favorite item on the menu?
24:12
SPEAKER_02: I I personally like the Bishop burger.
24:14
SPEAKER_01: And I'm just a simple person.
24:16
SPEAKER_01: People gonna laugh at me.
24:17
SPEAKER_01: I don't like my food touching.
24:19
SPEAKER_01: You like your food, but you're gonna be a good one.
24:21
SPEAKER_01: That's the whole essence of the potato move.
24:24
SPEAKER_01: I did this for comfort food during the pandemic.
24:30
SPEAKER_01: I just like simple stuff like onions.
24:34
SPEAKER_01: Saute onions, gravy on top of a potato.
24:37
SPEAKER_01: You good on hot?
24:38
SPEAKER_04: Okay, so you don't you don't eat your potatoes separate.
24:40
SPEAKER_04: You don't put like a little bit of potato in there, a little onion.
24:42
SPEAKER_01: Well, we have a potato box, so it's we don't have it like on a plate.
24:46
SPEAKER_01: We have a like a pizza box.
24:48
SPEAKER_05: Okay.
24:48
SPEAKER_01: So I do put my onions on it.
24:50
SPEAKER_01: But the but I will say that the Bishop burger and the Alfredo, to me, taste-wise, tastes like the best on my taste.
24:59
SPEAKER_04: I'll be I'll be there this week to get both.
25:01
SPEAKER_01: Yeah, yeah, the Bishop.
25:03
SPEAKER_04: I want that wheezy too.
25:06
SPEAKER_01: Yeah, it's a hamburger chopped, a steak burger chopped on top of a potato with the all the little greasy, you know, the old school hamburger with the grease, and you can put onions, peppers, mushrooms, you can put whatever on top.
25:19
SPEAKER_01: Some people put broccoli, some people put bacon.
25:22
SPEAKER_01: It just depends on what you like.
25:24
SPEAKER_01: And some people just like it like a cheeseburger on top of a potato.
25:28
SPEAKER_04: I'll be there this week.
25:30
SPEAKER_04: Um, how does, which one we want to ask, okay?
25:35
SPEAKER_04: What does being we're gonna we're gonna we're gonna shift gears a little bit?
25:39
SPEAKER_04: What does being, even if y'all identify y'all selves as this, because some people don't.
25:45
SPEAKER_04: What does being a black owned business mean to y'all?
25:49
SPEAKER_02: So that's that's a tough question.
25:53
SPEAKER_02: Um when we first started, we tried to identify as black.
25:56
SPEAKER_02: We were proud.
25:57
SPEAKER_02: We were we were proud.
25:58
SPEAKER_02: We were proud black owners, right?
26:00
SPEAKER_01: But on the black business pages.
26:04
SPEAKER_02: So it's another fact.
26:06
SPEAKER_02: So one of my companies I had, I had an internet company.
26:09
SPEAKER_02: I put all of the black businesses in Atlanta on the website.
26:14
SPEAKER_02: Um it was called blackpages.com.
26:16
SPEAKER_02: I made that, right?
26:18
SPEAKER_02: I did Triple ATL, Afro-AmericanATL.com.
26:22
SPEAKER_02: I made that.
26:23
SPEAKER_02: And that allowed dentists, black dentists, black, um, a lot, anybody, black lighting people, anybody that had um movement in Atlanta, they were able to connect with each other because of me.
26:35
SPEAKER_02: Right?
26:36
SPEAKER_02: So that in that era of the the first wave of the internet, it was special.
26:42
SPEAKER_02: It was awesome.
26:44
SPEAKER_02: But now we got into the restaurant space, you know, almost 20 years later.
26:51
SPEAKER_02: Now, dealing with the public now, it's I feel like a lot of the black pride is gone.
26:57
SPEAKER_01: And you can't say you're a black only black.
26:59
SPEAKER_02: So now it's astigmatism, it's hard, right?
27:01
SPEAKER_02: For for us and all the other cultures.
27:04
SPEAKER_02: It's like, oh, they they're too proud.
27:06
SPEAKER_00: I'm like, fuck, we're not too proud.
27:10
SPEAKER_00: You know what I mean?
27:11
SPEAKER_02: But but we're black.
27:13
SPEAKER_02: So what we do, if you if you notice, I'm taking away a lot.
27:18
SPEAKER_02: Like if you look at our Facebook page or our TikTok page, you'll start to see me put myself into the mix, right?
27:25
SPEAKER_02: Because people will come to us and say, we didn't know you were black on.
27:28
SPEAKER_02: And I'm like, that's by design, but you need to know we're black on without us saying that we're black on.
27:36
SPEAKER_02: So it's still internally, it's still we're still proud, proud.
27:39
SPEAKER_02: We just externally have to make sure that when you taste their food, you know they're black on.
27:43
SPEAKER_04: Oh yeah, oh we sold.
27:44
SPEAKER_02: We sold.
27:45
SPEAKER_02: We sold all the way through.
27:47
SPEAKER_01: It's just a little deeper than that, because right now, even with getting grants and stuff, let's be real, you can't say you're black on.
27:56
SPEAKER_01: You can't say you're black on.
28:03
SPEAKER_01: Because I am black.
28:05
SPEAKER_02: Because because now, now we can't be woke.
28:07
SPEAKER_00: We can't be in this.
28:09
SPEAKER_00: We can't be DEI.
28:11
SPEAKER_02: And look, I'm I'm military.
28:13
SPEAKER_02: I'm military, right?
28:15
SPEAKER_02: I'm military.
28:16
SPEAKER_02: So so I can't use certain things.
28:18
SPEAKER_02: So it's like, okay, here, here, here are these go-kards that you can use to help prop your business up.
28:24
SPEAKER_02: Oh, but you can't use them.
28:26
SPEAKER_02: Because after the election, all of this stuff changed.
28:29
SPEAKER_02: I'm like, why do you alienate certain people, right?
28:33
SPEAKER_02: And we're we're universal.
28:34
SPEAKER_02: Potatoes are universal.
28:36
SPEAKER_02: We have people come from our Poland, uh, Asia.
28:39
SPEAKER_02: They come just for us.
28:41
SPEAKER_02: They they make they make when they come to America, us.
28:46
SPEAKER_02: They come across the water just for us.
28:48
SPEAKER_02: So, so that that in itself is black pride.
28:51
SPEAKER_01: No, I have to say something too.
28:53
SPEAKER_01: Why can't black businesses say that we're black owned when you got Mexicans saying they're Mexican, you got Korean and Asians with their languages written on the wall, they got street names named after them, they got whole communities.
29:06
SPEAKER_01: Yes.
29:07
SPEAKER_01: You got every every court just saying who they are, but a black person with a um, like here, now in Atlanta, it's different.
29:16
SPEAKER_01: It's different, but here.
29:18
SPEAKER_01: And I and I and I and it was sad when I finally when it happened.
29:23
SPEAKER_01: So I'm thinking that's why God brought us to a place like this to show people this is what black people can do.
29:31
SPEAKER_01: And if nothing else, that's part of it.
29:34
SPEAKER_01: And if everyone else can say who they are, we should be able to say who we are.
29:39
SPEAKER_01: In no shade.
29:40
SPEAKER_01: I have trust and brothers that's on this, that's that's white, and I love them, and they love me.
29:46
SPEAKER_01: So it doesn't matter.
29:47
SPEAKER_01: I love who love me.
29:48
SPEAKER_02: And we self-finance, like we don't, we don't, yeah, we came here self-finance, right?
29:53
SPEAKER_02: And that's what I'm telling them, like, no black man, black lady.
29:57
SPEAKER_02: We could be together.
29:58
SPEAKER_02: We've been married for 31 years.
30:01
SPEAKER_02: Right.
30:02
SPEAKER_02: 31 of them.
30:03
SPEAKER_02: I'm only 32.
30:05
SPEAKER_02: And we're showing you as I'm a warning.
30:07
SPEAKER_02: And we and we showing you, and we showing you how we can work together as a unit.
30:12
SPEAKER_02: And we need to have more unity.
30:14
SPEAKER_02: And that's what we're here for.
30:15
SPEAKER_02: We're here to bring unity.
30:16
SPEAKER_02: The black community, black, white, all community.
30:18
SPEAKER_02: We want to bring them together, but but we it's a touchy subject saying black pride.
30:24
SPEAKER_02: You know what I mean?
30:25
SPEAKER_02: Because it's a lot, it's a lot of heritage that comes with it.
30:28
SPEAKER_02: You know, it's a lot of things that we want to we want to showcase, but we we're we're confined because we always guarding our word.
30:35
SPEAKER_02: Yeah, because we don't want to eliminate our true customers.
30:38
SPEAKER_01: Which is not in Anderson, not black people.
30:42
SPEAKER_01: And that's in that same thing.
30:44
SPEAKER_01: And that's and that's same thing.
30:46
SPEAKER_01: It's 70.
30:47
SPEAKER_02: It's 70 to 30.
30:49
SPEAKER_02: And that and that is ridiculous to me.
30:52
SPEAKER_02: This is supposed to be home of conda.
30:53
SPEAKER_02: Yeah, supposedly.
30:54
SPEAKER_00: That's what I thought.
30:59
SPEAKER_04: We talked about that one time before because sometimes in the black community, we don't really uh we don't really appreciate all the hard work that that someone may put into their business, and we think, like you guys said before, oh, we're they're overpriced, or you know, but then we'll then the black community, and I I I hate to say it, you know, we'll go somewhere else and spend all that money on other things.
31:19
SPEAKER_04: And and they'll say the first thing on our own.
31:21
SPEAKER_02: And the first thing they'll say is that's why I don't support black business.
31:24
SPEAKER_02: Oh, I said her.
31:25
SPEAKER_02: Or they'll say, or they'll say, Y'all need to get it together.
31:28
SPEAKER_02: I'm like, dog, if you understand what we got going on in the kitchen and how we even got open, you will say, I'm surprised y'all even open.
31:36
SPEAKER_02: Yeah.
31:36
SPEAKER_01: And that's why that's y'all even still here.
31:39
SPEAKER_04: Yeah.
31:40
SPEAKER_04: Well, speak on that, if y'all can.
31:42
SPEAKER_04: I don't know how much y'all can speak on that, but what's some of the behind-the-scenes stuff y'all done had to endure just to be open?
31:48
SPEAKER_04: Like I got I got a gym, I got a gym that I own with one of my partners, and then I got a movie company that I own with one of my partners.
31:54
SPEAKER_04: And we done had, you know what I'm saying, situations where we feel like outside force is trying to stop us from growing.
32:00
SPEAKER_05: Yeah.
32:00
SPEAKER_02: So we had a lot of challenges in the city um from signage.
32:05
SPEAKER_02: We have a big problem with signage.
32:08
SPEAKER_02: Um, when we first got there, we you know, we we bought the building because of it had good signage, front signage.
32:15
SPEAKER_02: Well, not knowing, well, not knowing that they they wrote an ordinance after we got there to say you can't use the the sign in the sky no more.
32:24
SPEAKER_02: You had to do a monument sign, a smaller sign.
32:26
SPEAKER_02: And then they then they then they had regulations about where we could put the sign and and the side.
32:32
SPEAKER_02: So we've been not necessarily fighting with the city, but we've been having some challenges with the city, uh, from from balloons to things of that.
32:39
SPEAKER_02: So those are those are behind the scenes stuff that people don't understand.
32:42
SPEAKER_02: But but when we have our signage up and it's right, our our our um customer base grows 200%.
32:51
SPEAKER_02: So we've been losing 200% of volume because of improper signage.
32:56
SPEAKER_04: Yeah, advertisement is a is a is a beast.
32:58
SPEAKER_04: I like what y'all got, that mural y'all got on the wall, though.
33:00
SPEAKER_04: And what Shaq did that, right?
33:02
SPEAKER_04: Yeah, Shaq.
33:02
SPEAKER_01: But no, listen, listen.
33:04
SPEAKER_01: It's a teacher that was an art teacher that came in and said, so every her name is Donna.
33:12
SPEAKER_01: Big up to Donna.
33:13
SPEAKER_01: Um everything we do is through God.
33:18
SPEAKER_01: She came in and sat in the corner and looked at the picture on the um that Shaq did on the inside.
33:24
SPEAKER_01: And she was like, I like that.
33:26
SPEAKER_01: I'm an art teacher, so and so and so and so.
33:28
SPEAKER_01: She said, This restaurant has been heavy on my heart.
33:32
SPEAKER_01: And I'm like, okay.
33:34
SPEAKER_01: Um she ordered something, and I just I just happened to be passing through.
33:38
SPEAKER_01: She said, Can I talk to you for a minute?
33:40
SPEAKER_01: If I have time, a lot of time I'll say, okay.
33:43
SPEAKER_01: And she said, you know what?
33:45
SPEAKER_01: Um, I was um, I love the artwork.
33:48
SPEAKER_01: She said, but now I know why God sent me here.
33:51
SPEAKER_01: He sent me here because he said, You need advertisement.
33:55
SPEAKER_01: He told me to tell you guys to paint that wall outside.
34:01
SPEAKER_01: Did God tell you that?
34:02
SPEAKER_01: She said, Yes.
34:03
SPEAKER_01: I said that it's done.
34:04
SPEAKER_04: Wrap it up for Donald, man.
34:06
SPEAKER_04: Hey, and I ain't lying.
34:08
SPEAKER_04: That was a fire idea, too.
34:11
SPEAKER_04: Like it perfect.
34:12
SPEAKER_04: Because you when you ride by that spot, like you ain't got no choice but to look over there and see that.
34:16
SPEAKER_02: And so that's that's that's one thing about what what God gives me is gives me vision, right?
34:22
SPEAKER_02: When when when when I saw the building, um how we even got to the building, uh, we were hiring a cook from Anderson, and the cook had uh opportunities downtown, right in front of the courthouse.
34:37
SPEAKER_02: And I was like, well, because he was hesitant about coming to work for us in fair play.
34:40
SPEAKER_02: And I was like, look, I tell you what, uh, if you come work for us in fair play, I we'll we can open that restaurant in Anderson together.
34:47
SPEAKER_02: But when I went to look at the the buildings right in front of the courthouse, I saw it was decrepit.
34:53
SPEAKER_02: And I was like, ain't no way I can go.
34:54
SPEAKER_02: I can I can't put no effort or money into that.
34:57
SPEAKER_02: But on the way back to Fair Play, because she was working in fair play, I uh stopped at the light and I sat in the light.
35:04
SPEAKER_02: I said, Man, we need a building like that.
35:06
SPEAKER_02: Right?
35:06
SPEAKER_02: So I pulled over into the parking lot and I sat in that parking lot for two hours.
35:10
SPEAKER_02: And she was calling me, like, where you been at?
35:12
SPEAKER_02: I'm like, when you get off, I'm gonna show you the building that D, the guy that was cooking for us, um, wanted us to get into, and I'm just gonna ride down the street.
35:24
SPEAKER_02: And when she saw the building downtown, she was like, nah, it's too, we can't do that.
35:29
SPEAKER_02: So we were driving, we came to the same light.
35:32
SPEAKER_02: I stopped there, and she said, we need a building like that.
35:34
SPEAKER_02: I said, That's the building.
35:36
SPEAKER_04: Come on now.
35:37
SPEAKER_04: The same one you were talking about.
35:38
SPEAKER_04: So we sat.
35:40
SPEAKER_02: I ain't even tell her.
35:40
SPEAKER_02: So we sat in that parking lot together for two more hours, right?
35:45
SPEAKER_02: And I was like, Well, if you want it, just like we did in Fairplay, I said, if you want it, then that's what we're gonna do.
35:50
SPEAKER_02: We finna get it.
35:51
SPEAKER_02: So the next day we call and um shout out to Rich Bennett, man, that's my dog.
35:56
SPEAKER_02: So we we call and um It was hours.
36:00
SPEAKER_02: It was the next day.
36:01
SPEAKER_02: The next day, uh, we call and and what's so crazy is the lady that was doing his his running around, his uh admin work, uh, she was just there to facilitate this deal because he released her right after that deal.
36:17
SPEAKER_02: But but did you see how God put people in place to to knock down your barriers?
36:22
SPEAKER_02: Because she was like, he'll never agree, because I the terms I asked for, he's like, he'll never agree to that, and blah blah blah.
36:27
SPEAKER_02: And as soon as she asked him, he said, deal.
36:29
SPEAKER_00: Yes, they agreed to everything.
36:31
SPEAKER_02: Everything to it.
36:34
SPEAKER_02: Like, like, like, like, like everything I asked for, and I asked for a lot.
36:37
SPEAKER_02: And he said, deal.
36:39
SPEAKER_02: Come on now, man.
36:40
SPEAKER_01: Even with back on the wall, um, that wall put a stamp on Anderson for Cheryl's kids.
36:46
SPEAKER_02: So so back to the vision, back back to the vision part.
36:49
SPEAKER_02: So after after seeing that, the the business, the um the on the wall side, I was like, well, we have to make it kitty friendly, but it has to be a landmark, and we have to put Anderson on the building so that when people take pictures, they understand it's about Anderson.
37:03
SPEAKER_02: It ain't about us.
37:04
SPEAKER_02: So that's why we covered the lakes, we covered um landmarks and stuff like that on our on our murals, but it's it's about a jovial thing.
37:12
SPEAKER_02: I don't want people to come with an attitude.
37:14
SPEAKER_02: I want Mr.
37:15
SPEAKER_02: Potato Head feel.
37:16
SPEAKER_02: I want them to feel like it's a joyful experience when you come here.
37:20
SPEAKER_01: Just walk through those doors with a smile because it's y'all won't believe, oh my God, how many people walk through that door.
37:30
SPEAKER_01: And and we're not like downtown where you can just walk in and out and just see restaurants and restaurants and bar hop.
37:37
SPEAKER_01: You have to physically plan to stop there.
37:41
SPEAKER_01: Y'all won't believe how many people stop there and walk in with a nasty with a face like this and walk out because I can hear the doorbell in the back, so I know someone's in there and walk out within less than a minute because they didn't get good.
38:02
SPEAKER_01: Because I was not standing there when they walked in the door.
38:06
SPEAKER_01: And I'm just like, who plans that?
38:08
SPEAKER_01: Because if you plan to come out, you're gonna sit, you're gonna look at the menus are right there.
38:13
SPEAKER_01: Just have some patience because a lot of times it's just me back there.
38:17
SPEAKER_01: Right.
38:17
SPEAKER_01: It really is.
38:18
SPEAKER_01: And even though the restaurant is empty, I'm always full of orders.
38:22
SPEAKER_01: I have online orders, call-in orders, DoorDash orders, Ubi's orders.
38:27
SPEAKER_01: I may have 30 potatoes with my restaurant completely empty.
38:31
SPEAKER_01: And just give me some time to to greet you because I will.
38:34
SPEAKER_01: And that's like a big problem there.
38:37
SPEAKER_01: And it's sad because when I'm in Green and Greenville, that's why I said y'all the first interview, a lot of people don't know what I look like.
38:44
SPEAKER_01: I say I really stay behind the scenes.
38:46
SPEAKER_01: So when I'm in Greenville, people are in Greenville telling me how much they love Greenville and they hate Anderson.
38:51
SPEAKER_01: And I'm like, why did you hate?
38:53
SPEAKER_01: Why don't you don't like Anderson?
38:54
SPEAKER_01: Not knowing that I'm the owner.
38:56
SPEAKER_01: Oh, because they didn't say hello to me.
38:58
SPEAKER_02: Yeah.
38:58
SPEAKER_01: So imagine how many people that's going around you're saying that to, and we're losing business, but you're sneaking to Greenville to eat.
39:06
SPEAKER_02: Yeah, it's crazy.
39:07
SPEAKER_02: It's wild.
39:07
SPEAKER_01: You just eat.
39:08
SPEAKER_01: So so we want to just change that and just tell people.
39:11
SPEAKER_01: I tell them, if you come with a little patience, I'm gonna put a lot of love in your food.
39:16
SPEAKER_04: Yeah, I don't think I don't think y'all promise you it's gonna be good.
39:19
SPEAKER_04: I don't think y'all heard what OG said over there.
39:21
SPEAKER_04: I gotta remind it real quick, Mr.
39:22
SPEAKER_04: Cheryl Kitchen.
39:23
SPEAKER_04: When he said that they were sitting in the parking lot for a couple hours and then they met, then they met with the woman, the assistant or whatever for Mr.
39:30
SPEAKER_04: Rich Bennett, who owned or whoever was whoever was over the benefit of what or the the building.
39:34
SPEAKER_04: Yeah, he said that the girl told them that this ain't gonna work.
39:40
SPEAKER_04: I want y'all catches now.
39:41
SPEAKER_04: They got faced with a roadblock, they got faced with opposition, they got faced with a hurdle that they had to figure out a way to climb and get over it, right?
39:49
SPEAKER_04: How many of us done hit obstacles and hit little roadblocks in the in the road and we gonna turn around and went the other way?
39:54
SPEAKER_04: You know what I'm saying?
39:55
SPEAKER_04: This how could Cheryl Kitchen have ever been a thing if they would allow that girl to discourage their journey and their vision and their purpose?
40:01
SPEAKER_04: Yeah, all right.
40:02
SPEAKER_04: That's why the Bible says without the vision, you're gonna perish.
40:04
SPEAKER_04: He already said that he already had in his mind, he started building, he said, Oh, this it.
40:08
SPEAKER_04: She seen it, said, Oh, this it.
40:10
SPEAKER_04: So if you believe it's it and God telling you it's it, who cares what she said?
40:14
SPEAKER_04: Who cares what he said, who cares what anybody else got to say?
40:17
SPEAKER_04: You cannot allow people to stop you from going where you know God is taking you.
40:21
SPEAKER_04: All right.
40:22
SPEAKER_02: So think about it.
40:23
SPEAKER_02: That building was sitting there for three years, yeah, it was decrepit for three years.
40:28
SPEAKER_02: Nobody wanted that building.
40:30
SPEAKER_02: The soon as we signed the paperwork for the building, everybody wanted the building.
40:35
SPEAKER_02: They didn't want us in the building.
40:37
SPEAKER_02: You you see what I'm saying?
40:38
SPEAKER_02: See how the devil worked?
40:40
SPEAKER_02: So that's and that's the whole thing, is like any building that we get into, we put holy order on every corner of the building.
40:47
SPEAKER_02: Right?
40:47
SPEAKER_02: Before we even get in.
40:48
SPEAKER_02: Like, if if you saw like all the mold and all the other stuff that we had to deal with in that building, people like, it's no way.
40:56
SPEAKER_02: The building, the the uh the wall crumbling.
40:58
SPEAKER_02: Like, people don't even know them walls crumbling.
41:00
SPEAKER_02: That's that building should have been torn down.
41:02
SPEAKER_02: But if you look at it now, you'll never know because when God gave me the vision, I'm gonna make sure it's it's to the T.
41:08
SPEAKER_02: It's is it's it's it's gonna be premium, pristine.
41:11
SPEAKER_02: Yes.
41:12
SPEAKER_04: It's good, yeah.
41:13
SPEAKER_04: And I always tell people that like that your faith will produce evidence of what God can really do.
41:18
SPEAKER_04: Yeah, you know what I'm saying?
41:19
SPEAKER_04: I love I love it, man.
41:20
SPEAKER_04: I'm I'm all for it, man.
41:22
SPEAKER_04: Um, so we're gonna move on a little bit.
41:23
SPEAKER_04: Okay, so I'm gonna go to the same.
41:24
SPEAKER_04: So um we almost done, you know what I'm saying?
41:26
SPEAKER_02: So what are what are your goals for the future?
41:31
SPEAKER_02: So we had short-term and long-term goals.
41:33
SPEAKER_02: Like, one thing about me, I write all my goals down.
41:36
SPEAKER_02: Now, I now I might come I might compartmentalize them uh for a period of time before I write them down because when I write them down, God delivers, right?
41:44
SPEAKER_02: So in this aspect, we were gonna open seven stores in seven years, right?
41:49
SPEAKER_02: It's year five.
41:51
SPEAKER_02: If you if you count the food truck, this is this is four.
41:54
SPEAKER_02: Right?
41:55
SPEAKER_02: Now I don't see us opening two more anytime soon, but because of the three constraints I told you labor, customers, and costs, right?
42:09
SPEAKER_02: So unless that barrier can be worked out sooner than later, then we'll see.
42:15
SPEAKER_02: Now we are looking at one in Swan, and we are looking at another one, and we do have some celebrity friends that want to partner with us.
42:23
SPEAKER_02: Um and he he called me the other day, actually, and I was I just keep blowing them off.
42:28
SPEAKER_02: You know what I mean?
42:29
SPEAKER_02: He was in the restaurant uh last year.
42:32
SPEAKER_02: Oh, yeah, I got to see.
42:33
SPEAKER_02: We wanna know, we want to know who the celebrity is.
42:36
SPEAKER_02: We wanna know who the celebrity is.
42:38
SPEAKER_02: Hey David Balham.
42:38
SPEAKER_02: Hey, who coming?
42:39
SPEAKER_02: No, he already been to the restaurant.
42:41
SPEAKER_02: He was to the restaurant went viral.
42:43
SPEAKER_02: Just look it up.
42:43
SPEAKER_02: Y'all just look it up.
42:44
SPEAKER_04: But yeah, he said he can't disclose who's coming, but just know they're coming.
42:48
SPEAKER_01: What I can tell you guys though, it's gonna it's gotta come out um because a book got to come behind this.
42:56
SPEAKER_01: Um the reason, um, because I feel, and it's not winning, but but it's right now so much evil stuff going on, and people got to see the true works of God.
43:06
SPEAKER_01: Um what I can say is that when I wrote uh a letter and hid the letter, I wrote I write my letter to God and hide it.
43:19
SPEAKER_01: And my daughter, we were cleaning out a drawer, a uh drawer in one in a room, and my daughter found the letter and said, Ma, read this.
43:28
SPEAKER_01: And I'm I looked at it, I'm like, that's your handwriting.
43:30
SPEAKER_01: She said, No, that's your handwriting.
43:32
SPEAKER_01: And on like September the 17th, 2022, that was 2020.
43:38
SPEAKER_01: I put on the internet, no, we had the restaurant open.
43:41
SPEAKER_01: We didn't open in 2020, we was like in fair play.
43:45
SPEAKER_01: So I tell you that because the same day she found the letter was the same day she found the letter.
43:54
SPEAKER_01: So if it was September the seventeenth, it was all September The 17th.
44:02
SPEAKER_01: And on that letter it said, open up the restaurant.
44:05
SPEAKER_01: It had and and 90% of that letter was done.
44:10
SPEAKER_04: It was done.
44:13
SPEAKER_01: So another thing is, I'm gonna be honest with y'all.
44:17
SPEAKER_01: I be wanting to close Anderson every day.
44:21
SPEAKER_01: I really do.
44:21
SPEAKER_01: It's and the scruggle, the scruggle is real.
44:24
SPEAKER_04: Don't leave us.
44:26
SPEAKER_01: Um the reason why Anderson is not closed is because every time I'm ready to close it, someone go on the internet and say, I wish y'all closed.
44:37
SPEAKER_01: You can't close what God gave me.
44:39
SPEAKER_05: Right.
44:40
SPEAKER_01: I would have been closed two years ago had they don't if they just leave me alone.
44:47
SPEAKER_04: Yeah.
44:47
SPEAKER_01: But now it's it's just growing.
44:49
SPEAKER_04: And if you go to the five.
44:51
SPEAKER_01: It's just growing, yeah, because you can't stop.
44:53
SPEAKER_01: I just in my head it says you gotta be a bad something to stop what God is doing.
45:01
SPEAKER_01: I wanna see it.
45:02
SPEAKER_01: So if you say I'm closing in six months, I gotta stay open seven months.
45:06
SPEAKER_01: I just gotta stay open.
45:07
SPEAKER_01: Or or or you could buy it.
45:09
SPEAKER_04: Yeah, I mean it reminds me like you know, God, yes, he prepared the table for us in the prison of our enemy.
45:15
SPEAKER_04: They gotta see us succeed.
45:17
SPEAKER_04: They gotta be there.
45:19
SPEAKER_02: It's a price, it's a price on it.
45:21
SPEAKER_00: It's a price, yeah.
45:22
SPEAKER_00: You can buy me out on the city.
45:23
SPEAKER_02: You can buy me out.
45:24
SPEAKER_02: Hey, hey, hey, truckers of America or travelers of America found out everything working.
45:31
SPEAKER_01: Everything, everything, and guess what?
45:33
SPEAKER_01: It's gonna be bigger.
45:35
SPEAKER_01: It's it's bigger than us.
45:37
SPEAKER_01: Yes, it's bigger than us, and I have to uh and I and since we're on a podcast and I don't know who are we talking to.
45:43
SPEAKER_01: Anybody I ever pissed off, I apologize, okay?
45:45
SPEAKER_01: I ain't not human.
45:47
SPEAKER_01: I ain't human.
45:48
SPEAKER_01: I am human.
45:49
SPEAKER_01: So officially accept this apology on this podcast and come back to Cheryl's kitchen and let's act right.
45:56
SPEAKER_01: Let's get let's love on each other, eat some good food.
45:58
SPEAKER_01: Let's go.
45:59
SPEAKER_04: That is so much important.
46:01
SPEAKER_04: So look, speaking of that, y'all hear that she apologized.
46:03
SPEAKER_04: And I and I and I love it, you know, and I'm hearing, you know, talking to y'all makes me even want to be there because I get to hear the heart of what you do, and not that it's you're not even making it about yourself, it's about the community that you serve.
46:15
SPEAKER_05: Correct.
46:16
SPEAKER_04: And then and I and I love that.
46:17
SPEAKER_04: And so one of my next questions is you know, since we're speaking to the customers, that you know, how can customers best support your business beyond just eating here or beyond just a few years?
46:27
SPEAKER_02: So I'm so it's a couple of it's a couple of things that uh customers can do, right?
46:35
SPEAKER_02: And it's the most simplest of things, right?
46:37
SPEAKER_02: And I always tell people um I I've been I've been in uh uh in the internet space since since the the the beginning of times, right?
46:44
SPEAKER_02: Um one of the easiest things for you to do and cost you no money is to repost, do some positive, say positive things about what we what we are doing, right?
46:54
SPEAKER_02: Um don't don't repeat the negative, right?
46:57
SPEAKER_02: Because if you repeat the negative and you hadn't experienced it, now you now you convincing other people to not experience it, and they may not have the same experiences.
47:06
SPEAKER_02: So the the best way to support us is great uh word of mouth, uh, or just keep your mouth quiet.
47:12
SPEAKER_02: You know what I mean?
47:13
SPEAKER_04: That's good.
47:14
SPEAKER_01: And my my answer to that is pour into us so we can pour into the community.
47:20
SPEAKER_01: Um that's what true mom and pop's supposed to do because these corporate restaurants are not gonna give back to your community.
47:28
SPEAKER_01: No.
47:28
SPEAKER_01: And we give back.
47:30
SPEAKER_01: And and when I say give back, we done supported an artistic program here.
47:34
SPEAKER_01: Um the homeless people, I feed them every other day.
47:38
SPEAKER_02: Um we also we also buy shoes for homeless.
47:42
SPEAKER_02: Um we get we gave away jackets and coats and all kinds of stuff.
47:46
SPEAKER_01: Um we we take into what um the kids.
47:50
SPEAKER_01: Um I sponsored prom, prom dress.
47:53
SPEAKER_02: Yes.
47:54
SPEAKER_02: Um we do a lot of stuff for the community behind the scenes.
47:57
SPEAKER_02: And we don't and we and we don't we don't make it about us, so when we do it, it's out our kind of you wouldn't even know we're doing a lot.
48:03
SPEAKER_01: I don't even want it on the internet.
48:05
SPEAKER_01: Um, but I want to be able to make it bigger.
48:09
SPEAKER_01: I am the person that wants to be able to open my doors and say brand new stuff, back to school, but the community got to help me help them.
48:19
SPEAKER_05: Right.
48:19
SPEAKER_01: That's the stuff I've I fed a lot of people like that in in Atlanta um and for the Joseph Jose Williams project, even my own.
48:30
SPEAKER_01: I've I've set up tables and had plates and plates and plates and plates, and I can't get away.
48:37
SPEAKER_01: I went to KFC and bought like a hundred, they had the two dollar boxes.
48:43
SPEAKER_01: You know, I do a lot, we do a lot for Anderson.
48:46
SPEAKER_02: We do a lot for Anderson for Anderson to not to not support us the way we think we should be supported, but at the same time, we appreciate we appreciate everybody.
48:58
SPEAKER_02: So it's like we could we can have more.
49:01
SPEAKER_02: Um but but we we always look at it like this God is giving us what we can handle, right?
49:07
SPEAKER_02: Um we can we we can request more, but we want to make sure that the community knows that um if you put us in good spirit and and good light, we we're gonna shine bright for everybody, not just us.
49:18
SPEAKER_01: So I say that because my husband don't let me have a lot of money because I give it away.
49:25
SPEAKER_02: Facts.
49:26
SPEAKER_01: So well, I believe in it's not mine and I can't take it with me, and God gave it all to me, and if he gave it to me once, he's gonna give it to me again.
49:38
SPEAKER_01: So I give the shoes.
49:40
SPEAKER_01: I've actually given several times the shoes off my feet.
49:46
SPEAKER_01: If someone's if someone needed a pair of shoes and wear my, and I like those shoes, I give in my shoes because guess what?
49:53
SPEAKER_01: I'm a lady, I always have shoes in my trunk too.
49:56
SPEAKER_01: So I've given we bought workers' shoes.
50:00
SPEAKER_02: They come with shoes and we were like, oh, what's I say, you know, and that's my thing is make sure that you're comfortable.
50:06
SPEAKER_01: Make sure that you're comfortable and just help people.
50:09
SPEAKER_01: If you need a ride, I'll give you a ride.
50:11
SPEAKER_01: We go above and beyond for our workers that other companies, yeah.
50:15
SPEAKER_01: You want a lot of money.
50:16
SPEAKER_01: And no, we're mom and pop.
50:18
SPEAKER_01: We we don't we don't make that money to pay a lot of money, but but if you needed a ride to work, guess who got you to work?
50:24
SPEAKER_01: If you needed a ride home, guess who got you home?
50:27
SPEAKER_01: If you needed food, guess who got you food?
50:29
SPEAKER_01: If you need investment on your paycheck, guess you guess who gave you that.
50:33
SPEAKER_01: We do the best that we can with what we have to help each other, and that's all we asking for in return.
50:39
SPEAKER_04: I need a job, I know I'm coming to Cheryl Kitchen.
50:41
SPEAKER_04: You mean it wins my money and we hire.
50:44
SPEAKER_01: We are hiring y'all for no$20 an hour because I ain't got that.
50:51
SPEAKER_04: No, that's what's up though, man.
50:52
SPEAKER_04: Y'all, y'all really dropping like some good knowledge, man.
50:55
SPEAKER_04: Like, like the biblical principles that they display in the real life is why y'all been here.
51:00
SPEAKER_04: Y'all said y'all been doing this in '95.
51:02
SPEAKER_04: Yes.
51:03
SPEAKER_04: Come on up.
51:04
SPEAKER_04: They just talking, they don't walked it out.
51:06
SPEAKER_04: They don't walk it out.
51:07
SPEAKER_04: Giving better than give than receive.
51:09
SPEAKER_04: Like they they displaying all the principles that the scriptures talk about.
51:13
SPEAKER_04: If you do, if you do this, God gonna do his part.
51:15
SPEAKER_04: Be faithful over the few, I'll make you rule over much.
51:17
SPEAKER_04: They got one, two, three restaurants.
51:19
SPEAKER_04: So that's they showing y'all, they showing y'all the formula, they showing y'all the formula on how to be successful as an entrepreneur, bro.
51:26
SPEAKER_04: Give, listen to the voice of God, and he's gonna show you, he's gonna show you, you know what I'm saying?
51:31
SPEAKER_04: From there, I just I just pray, and uh, we got like two more questions, but I really just you know pray that God continues to bless y'all and show favor of y'all life for your obedience, you know what I'm saying?
51:42
SPEAKER_04: The Bible states that many many of the plans of a man's heart, but the Lord's plans prevails.
51:46
SPEAKER_04: So for you guys to act upon, you know, why am I here, God, what we need to do, but it doesn't matter, God, what what what it at whatever cost, I'm gonna obey you, I'm gonna trust you.
51:55
SPEAKER_04: I believe that he's gonna the blessing of the Lord make us rich.
51:59
SPEAKER_04: I believe he's gonna do what he's supposed to do.
52:00
SPEAKER_04: I'm excited in doing it.
52:02
SPEAKER_01: Now, and I and I'm telling you guys, when I say that mustard seed, we watering it strong.
52:07
SPEAKER_01: We pour flux on that mustard seed right now.
52:11
SPEAKER_01: Yes, so thank you.
52:12
SPEAKER_01: I'm telling you.
52:13
SPEAKER_01: Uh so we got where we gonna go.
52:15
SPEAKER_04: I said, I said go ahead and hit on with the if I knew then what I know now.
52:18
SPEAKER_04: Let's tie into that.
52:19
SPEAKER_04: So, one of the one of the one of the one of my favorite questions on the show is if I knew then what I know now.
52:25
SPEAKER_04: Yeah, give us give the people some game that's watching.
52:28
SPEAKER_04: We're gonna end off with this man.
52:29
SPEAKER_04: If I knew then what I know now, what would y'all tell an inspiring restaurant owner or just an inspiring entrepreneur in general?
52:37
SPEAKER_04: What kind of game can y'all give them?
52:39
SPEAKER_04: And what would I change?
52:41
SPEAKER_04: What would y'all change from like this this journey that y'all been on?
52:44
SPEAKER_04: Y'all look back and reflect on, like, so to be honest, I'm the entrepreneur.
52:48
SPEAKER_02: Okay, right.
52:49
SPEAKER_02: Um I'm the one that's like, y'all can have y'all job, I'm gonna make my own, right?
52:54
SPEAKER_02: Because that's how my mom raised me, right?
52:57
SPEAKER_02: My mom had grocery stores, cleaners.
52:59
SPEAKER_02: My dad was the worker, but my mom was like, you don't have to work for them folks.
53:03
SPEAKER_02: You can go create your own job.
53:05
SPEAKER_02: And I've I've always been like that, right?
53:07
SPEAKER_02: So even though I might have a corporate job, it'll finance some other stuff that I do.
53:11
SPEAKER_02: And then when the corporate mess up, I'm out.
53:13
SPEAKER_02: I'm on my own.
53:14
SPEAKER_02: You know what I mean?
53:15
SPEAKER_02: But always have a backup plan for revenue, right?
53:19
SPEAKER_02: Always diversify your revenue.
53:21
SPEAKER_02: Like you may be investing, you may think that God gave you this whole plan by itself, right?
53:25
SPEAKER_02: But you have to have money to make it operate, or you have to have avenues to make it connect to get the money to make it work, right?
53:33
SPEAKER_02: So, but you have to research to make sure that that is exactly what you want to do.
53:37
SPEAKER_02: So I would ask any entrepreneur, plan for your worst case scenario first.
53:43
SPEAKER_02: Before you say, Oh, I gotta do this, nah, da.
53:46
SPEAKER_02: Look at what's the worst thing that can happen and how much you can lose.
53:49
SPEAKER_02: Because once you value how much you can lose, then you'll know how much you can gain, right?
53:54
SPEAKER_02: So those would be those would be some of the gems that I would tell people, entrepreneurs, is like whatever you're going into, research it and see what you can lose first, and then work your way out.
54:04
SPEAKER_02: Because if you if you develop the solutions to solve a lot of your problems, so when you face them, it won't be a challenge because you already plan for it.
54:12
SPEAKER_02: See, I plan for the worst case scenario for us in this restaurant space.
54:16
SPEAKER_02: I plan for it, right?
54:17
SPEAKER_02: I always got a I'ma sell it.
54:20
SPEAKER_02: You know what I mean?
54:21
SPEAKER_02: So if it goes Yeah, yeah, we it's for sale.
54:24
SPEAKER_02: You know what I mean?
54:24
SPEAKER_02: But that's the worst, worst of the cases.
54:27
SPEAKER_02: But we we know exactly where stuff's starting to fall off at, and and I have a plan for that.
54:34
SPEAKER_02: You know, so that so it's not a total free fall.
54:37
SPEAKER_02: So that's what I would advise people.
54:39
SPEAKER_01: My thing is, um, if I knew then.
54:42
SPEAKER_01: So if God would have shown me this vision, I would have said no.
54:45
SPEAKER_01: Nope.
54:47
SPEAKER_00: Gotcha.
54:48
SPEAKER_01: I'm I'm just gonna be honest with you guys.
54:50
SPEAKER_01: Um, this is not for the week.
54:53
SPEAKER_01: Um, and I would tell any, especially a a female, it's very tough because you're dealing with no one, a black female.
55:01
SPEAKER_01: It's a lot of lack of lack of respect.
55:04
SPEAKER_01: Um what I know now is when you're a female boss, a lot of times you have to be the boss.
55:14
SPEAKER_01: You can't be friends.
55:16
SPEAKER_01: You can have respect among each other, be respectful, but you can't be their friends like that because they they just don't respect you.
55:28
SPEAKER_01: They just think you just they don't draw the line somewhere.
55:32
SPEAKER_01: Yeah, it's and it's and I'm gonna undermine you.
55:34
SPEAKER_01: Yeah, it's very hard because it's so many people that don't respect me, but they respect him.
55:41
SPEAKER_01: But they don't understand that my name is on the building.
55:45
SPEAKER_01: And so now I have to boss up and say, hey, that's it.
55:49
SPEAKER_01: You're gone.
55:49
SPEAKER_01: Now I'm the nastiest person in the world.
55:52
SPEAKER_01: And I hate and the the the worst thing, the saddest part to me, which troubles me a lot, especially when I first started, was getting rid of people.
56:04
SPEAKER_01: So some people it would have been they needed to be basically released the first day.
56:11
SPEAKER_01: But they might have worked for me longer than any other job they had um because of my kindness.
56:20
SPEAKER_01: And the minute I yes, and because I feel everyone needs a second chance.
56:26
SPEAKER_01: Um so today I will tell them, no, look at your applicants, look at just just just read up on it, study the cost, and when you hire, if it's not a good fit, then don't don't hire how much you need to help.
56:47
SPEAKER_01: And people don't realize I do it by myself all the time.
56:51
SPEAKER_01: Um if you're doing it by yourself today, do it by yourself tomorrow, and then God will send you the right people.
56:58
SPEAKER_01: Stop stop doing it out of God, you know?
57:01
SPEAKER_01: And that's what's going on now.
57:03
SPEAKER_01: He's sending me the right people, and I and I and I, oh big ups.
57:08
SPEAKER_01: Thank you, God.
57:09
SPEAKER_05: Thank you, Lord.
57:10
SPEAKER_05: Thank you, God.
57:10
SPEAKER_05: Thank you, Lord, man.
57:11
SPEAKER_05: Thank you, Lord.
57:12
SPEAKER_05: Hey man.
57:13
SPEAKER_04: Hey, it's been an amazing episode, man.
57:14
SPEAKER_04: I'm telling you.
57:15
SPEAKER_04: All right, hey, this is our best episode we have a D L.
57:21
SPEAKER_04: Make sure you guys support.
57:22
SPEAKER_04: As we know, man, it takes it takes a community to really to really support and push.
57:28
SPEAKER_04: You know, the food is good, but they need funds as well, man.
57:31
SPEAKER_04: So you guys make sure you support every culture, black, white, as a matter of fact, but the personality better.
57:39
SPEAKER_04: They love the Lord, their heart is good, they're good people, man.
57:42
SPEAKER_04: So make sure you guys are there.
57:44
SPEAKER_04: I know I'm gonna I'm gonna be there.
57:45
SPEAKER_04: I'm gonna be there.
57:47
SPEAKER_04: What's the address of the Anderson location?
57:48
SPEAKER_02: So the Anderson location is 2300 North Main.
57:52
SPEAKER_02: In Anderson, we're right across from McDougall and Spinks and right uh on the side of um North uh Anderson Baptist.
58:00
SPEAKER_04: Or Main Street, something like that.
58:01
SPEAKER_01: Yeah, the old Linda's flower shop.
58:03
SPEAKER_01: Yeah, old.
58:04
SPEAKER_02: I'm gonna say it used to be a flower shop.
58:05
SPEAKER_04: Old Linda's flower shop.
58:07
SPEAKER_04: What about the Greenville address?
58:08
SPEAKER_02: The Greenville address is 860 South Church Street in Greenville.
58:12
SPEAKER_02: We're down from Zaxby's across from uh Biscuit Head.
58:15
SPEAKER_01: And we're open.
58:17
SPEAKER_02: Yes, we do DoorDash.
58:19
SPEAKER_04: And Uber.
58:22
SPEAKER_01: Um Tuesday through Saturday, 11 a.m.
58:25
SPEAKER_01: to 8 p.m.
58:26
SPEAKER_01: And I'm gonna be honest with you guys, we normally we sell out by 7.
58:30
SPEAKER_05: Yeah, yeah.
58:31
SPEAKER_05: So get to God.
58:32
SPEAKER_01: We sell out almost every day by 7.
58:36
SPEAKER_01: That's fire, bro.
58:37
SPEAKER_01: Selling out because we can't put potatoes in the oven fast enough to cook.
58:42
SPEAKER_02: We sell out by based on volume.
58:44
SPEAKER_01: We just based on volume, and most of the time by 7 o'clock, we're selling out now.
58:49
SPEAKER_01: Um, so just come and and and put your order in early.
58:52
SPEAKER_01: If I'm not answering the phone, that means I'm busy, y'all.
58:55
SPEAKER_01: Come up in there and get one.
58:56
SPEAKER_01: Come up in there anyway.
58:57
SPEAKER_01: Just come up in the eight.
58:58
SPEAKER_04: 11 to 7, 11 to 8.
58:59
SPEAKER_04: 118.
59:00
SPEAKER_01: And check us out on Facebook.
59:02
SPEAKER_01: What's the Facebook?
59:03
SPEAKER_02: Uh CK to go and number one.
59:05
SPEAKER_04: Yes, CK to go and the number one on Facebook.
59:08
SPEAKER_04: CK to go.
59:10
SPEAKER_01: Yeah, follow us because sometimes we need a break.
59:12
SPEAKER_01: And if we're the owners, shut down.
59:16
SPEAKER_01: We're going on vacation.
59:18
SPEAKER_01: Yeah.
59:18
SPEAKER_04: Work life balance.
59:19
SPEAKER_04: That's what we should ask.
59:21
SPEAKER_04: As an entrepreneur myself, we just throw a little nugget in there, man.
59:24
SPEAKER_04: What's work life balance look like for y'all?
59:26
SPEAKER_04: Y'all been married 30 plus years, y'all got kids.
59:28
SPEAKER_02: So we've been we've been uh looking back at it for the last five years, we missed a lot of uh uh celebratory events, right?
59:37
SPEAKER_02: Like our 30th anniversary was last year.
59:39
SPEAKER_02: We didn't, we were working, we were working.
59:41
SPEAKER_01: We had to work because the employees I didn't mean to interrupt you.
59:46
SPEAKER_01: Because the employees, no call, no show, and took off on our anniversary.
59:50
SPEAKER_01: On the 30-year anniversary, we was not able to take it.
59:54
SPEAKER_01: On the 30th century.
59:55
SPEAKER_01: So we're not gonna do that again.
59:57
SPEAKER_02: So so now, so now we're like like a like we're saying, we're hiring.
1:00:02
SPEAKER_02: We're hiring now, but now we're forced forcing ourselves to start stop the clock.
1:00:08
SPEAKER_02: Right.
1:00:09
SPEAKER_02: So so we're closed.
1:00:10
SPEAKER_02: Like if it if it gets too too much, we're closed.
1:00:13
SPEAKER_02: But we're starting to appreciate each other more now that we haven't had in in the last four or five years now because we're forcing ourselves to take that break and to cut the phones off so that we can go out and do some things.
1:00:26
SPEAKER_01: Yeah, and our off days are our off days now.
1:00:30
SPEAKER_01: So it just imagine he works full time in one location.
1:00:34
SPEAKER_01: I mer I work full time in another location.
1:00:37
SPEAKER_01: When we meet up at night, we just go to sleep.
1:00:43
SPEAKER_01: That's it.
1:00:43
SPEAKER_01: So so we're work-life balance is coming back.
1:00:46
SPEAKER_01: We're bringing it back.
1:00:47
SPEAKER_04: Amen.
1:00:48
SPEAKER_04: It is man.
1:00:49
SPEAKER_01: Thank you.
1:00:49
SPEAKER_04: Hey man, hey, we ain't got nothing to say.
1:00:52
SPEAKER_04: They ain't here sweating, we in here sweating.
1:00:54
SPEAKER_04: Hey man, if I knew then what I know now, the podcast, man, episode 10, man.
1:00:58
SPEAKER_04: Cheryl's Kitchen.
1:00:59
SPEAKER_04: Cheryl's Kitchen.
1:01:00
SPEAKER_04: We're gonna see y'all this week.
1:01:01
SPEAKER_04: And we will be doing a part two at the restaurant, trying out the food, so y'all stay tuned for that video.
1:01:06
SPEAKER_04: We're gonna do a video, you know what I'm saying?
1:01:08
SPEAKER_04: I need every potato on the menu, especially the sweet potato, sweet potato, my thing.
1:01:12
SPEAKER_04: I need I need about three or four of them for we got two big potatoes in here right now.