Latest / Earn Your Leisure / EYL #142 Twin Brothers Start First Black-Owned Food Delivery Service

Transcript

EYL #142 Twin Brothers Start First Black-Owned Food Delivery Service · Earn Your Leisure

• 0:00
  Speaker 1: Coach, the energy out there felt different. What changed for
• 0:03
  Speaker 1: the team today?
• 0:03
  Speaker 2: It was the new game day scratches from the California
• 0:06
  Speaker 2: Lottery players.
• 0:07
  Speaker 3: Everything.
• 0:07
  Speaker 2: Those games sent the team's energy through the roof.
• 0:09
  Speaker 1: Are you saying it was the off field play that
• 0:11
  Speaker 1: made the difference on the field.
• 0:13
  Speaker 2: Hey, little play makes your day, and today it made
• 0:15
  Speaker 2: the game. That's all for now, Coach, One more question.
• 0:18
  Speaker 4: Play the new Los Angeles Chargers, San Francisco forty nine
• 0:21
  Speaker 4: Ers and Los Angeles Ram scratchers from the California Lottery.
• 0:25
  Speaker 4: A little play can make your day. Peace made responsibly.
• 0:28
  Speaker 4: Must be eighteen years or older to purchase late or claim.
• 0:32
  Speaker 5: My graduates from my school being forced bad drop bag drop,
• 0:37
  Speaker 5: Mike drop bad drop drops.
• 0:50
  Speaker 6: All right, guys, welcome back, Eyl. This is an episode
• 0:54
  Speaker 6: that I'm excited about. So I heard about these guys
• 0:57
  Speaker 6: probably last year and before the pandemic, I believe.
• 1:03
  Speaker 7: And it was an interesting story.
• 1:05
  Speaker 6: And we was in communication because we had an event
• 1:07
  Speaker 6: in Philly and it was playing on linking up at
• 1:11
  Speaker 6: the event and the event had to get shut down
• 1:15
  Speaker 6: two days before the event.
• 1:16
  Speaker 8: Crazed as a corona. You know what's the crazy part
• 1:18
  Speaker 8: of the story. Damon John was in town and we
• 1:21
  Speaker 8: were kind of using that as a barometer, and they
• 1:23
  Speaker 8: went to see dam John to meet him and they
• 1:26
  Speaker 8: were like, I don't know if we're gonna be able
• 1:28
  Speaker 8: to do this guy.
• 1:29
  Speaker 7: Yeah. So so, but everything happens for a reason.
• 1:32
  Speaker 6: So I got tagged in a post about a couple
• 1:35
  Speaker 6: of weeks ago and reached out and I'm like, yo,
• 1:38
  Speaker 6: I think now's a good time to do this podcast
• 1:40
  Speaker 6: if you interested. So Aaron and David Cabello, twins out
• 1:45
  Speaker 6: of Well, grew up in many places. We're currently based
• 1:49
  Speaker 6: that right outside of Philadelphia and kind of made their
• 1:52
  Speaker 6: name in Philadelphia twenty six twenty six years old entrepreneurs.
• 1:58
  Speaker 6: So they have the company Black and Mobile. So I
• 2:02
  Speaker 6: hate to can pick one company to another company. So
• 2:06
  Speaker 6: it's the Uber Eats for black businesses if I can.
• 2:12
  Speaker 6: So they're young entrepreneurs and they're created an app where
• 2:15
  Speaker 6: just like Uber Eat, you can or grub Hub you
• 2:18
  Speaker 6: can order from a restaurant. But the difference is that
• 2:21
  Speaker 6: all of the restaurants on the app are black owned restaurants.
• 2:24
  Speaker 9: Right correct, well, bakeries, you know, anything black on that
• 2:27
  Speaker 9: sells food.
• 2:29
  Speaker 6: So they've scaled it to that right now that in Atlanta,
• 2:32
  Speaker 6: they're in Baltimore and in Philadelphia, and they're about to.
• 2:35
  Speaker 7: Come to Brooklyn, New York August.
• 2:38
  Speaker 8: New York.
• 2:40
  Speaker 6: Have one hundred restaurants in the in the system. They're
• 2:43
  Speaker 6: looking to grow it and it's an interesting story about entrepreneurship.
• 2:46
  Speaker 6: They had to go through Corona, they had to deal
• 2:49
  Speaker 6: with tech issues, they had to build the platform, delivery drivers,
• 2:53
  Speaker 6: all of that stuff. So now they have a thriving business.
• 2:55
  Speaker 6: I believe over half a million dollars in revenue. So
• 2:59
  Speaker 6: congratulations on that.
• 3:00
  Speaker 8: Appreciate sneeze at that.
• 3:02
  Speaker 6: This is right up our alley Man. So first and foremost, congratulations,
• 3:06
  Speaker 6: thank you for joining.
• 3:07
  Speaker 3: Us, Thanks for having appreciate you.
• 3:09
  Speaker 7: It's a pleasure.
• 3:10
  Speaker 8: This is this is the first first time we had
• 3:12
  Speaker 8: brothers on and twins and twins in second, so all right, let's.
• 3:23
  Speaker 7: Jump into this.
• 3:24
  Speaker 6: So this is an interesting idea, right, So how did
• 3:28
  Speaker 6: you think about because a lot of time people think
• 3:31
  Speaker 6: about like starting the business, and it's something that nobody
• 3:33
  Speaker 6: has ever done before, but it does isn't necessarily the
• 3:37
  Speaker 6: only way to start a business. You can start a
• 3:39
  Speaker 6: business that's already in business and just add your own
• 3:42
  Speaker 6: little tweak to it.
• 3:43
  Speaker 7: So that's kind of what you guys did.
• 3:45
  Speaker 9: Honestly, I had no idea of like saying I want
• 3:48
  Speaker 9: to be the first to do this. I wasn't trying
• 3:50
  Speaker 9: to do that. I was just trying to help black people.
• 3:51
  Speaker 9: We literally drop out of college to go help our people.
• 3:54
  Speaker 9: It's like, whatever we can do. You know, we had
• 3:55
  Speaker 9: an awakening in the college.
• 3:57
  Speaker 3: He teach him business. He taught me.
• 3:59
  Speaker 9: He taught me enlightenment, you know, so he taught me
• 4:02
  Speaker 9: and that's why we work together. So we learned that
• 4:04
  Speaker 9: we dropped out and really it was to help black
• 4:07
  Speaker 9: black businesses anywhere we could. So we started working out
• 4:09
  Speaker 9: a black business. What we found is that, you know,
• 4:12
  Speaker 9: we have to get a side job. You know, it
• 4:13
  Speaker 9: wasn't enough. So we started delivering for Postmaids and then
• 4:16
  Speaker 9: Uber Easy and Caviard, And while delivering for these companies,
• 4:18
  Speaker 9: you know, we're trying to look for black owned restaurants
• 4:20
  Speaker 9: to support and eat. We knew about five of them,
• 4:22
  Speaker 9: but like there got to be more than five black
• 4:24
  Speaker 9: on restaurants in there. And then we're on Uber East
• 4:26
  Speaker 9: and stuff. We're not picking up from any black on restaurants.
• 4:28
  Speaker 9: It's every few, you know, because we're in Center City.
• 4:30
  Speaker 9: So I'm like, there got to be a way to
• 4:32
  Speaker 9: find more.
• 4:33
  Speaker 3: Black on restaurants. So that's when I came up.
• 4:35
  Speaker 9: When I'm making it eleven hundred dollars in a week
• 4:37
  Speaker 9: on thirty hours of work, part time delivering food on
• 4:39
  Speaker 9: the bike, I'm like, if I can make this much
• 4:41
  Speaker 9: money delivering food, how much could I make at my
• 4:44
  Speaker 9: owners company? And how much can I bring to our
• 4:46
  Speaker 9: community and hire my own people. So that's where the
• 4:48
  Speaker 9: idea came from. And then I'm like, and I can
• 4:50
  Speaker 9: find black on restaurants. So that's where it all sparked,
• 4:52
  Speaker 9: and that's why I just literally began like every day researching,
• 4:55
  Speaker 9: like I gotta find more black restaurants. And I got
• 4:57
  Speaker 9: to put this together myself. I taught myself shopify, my
• 5:00
  Speaker 9: own website, design my own app. Everything was really just
• 5:03
  Speaker 9: helped connect black people with with you know, with our business,
• 5:06
  Speaker 9: because that's the only way we're gonna survive.
• 5:08
  Speaker 8: I don't want to discount something that you just said.
• 5:10
  Speaker 8: You were doing this on a bike two wheels, So
• 5:14
  Speaker 8: a lot of times people make excuses, I don't have
• 5:16
  Speaker 8: a car, I can't do it. Where did this level
• 5:19
  Speaker 8: of determination come from.
• 5:21
  Speaker 9: Honestly, we were just excited. You can deliver food on
• 5:24
  Speaker 9: a bike. I'm sorry, I can deliver you can deliver
• 5:28
  Speaker 9: food on the bike. We're athletic, we're you know, fit,
• 5:30
  Speaker 9: We're like that's perfect for us. Like we'll fit right
• 5:32
  Speaker 9: in and it's very easy actually, you know, and then
• 5:35
  Speaker 9: you can upgrade so and I'll let you bite, which
• 5:36
  Speaker 9: I have now, so like it's levels to it. But
• 5:38
  Speaker 9: we've always had a lot of energy, like so this day,
• 5:40
  Speaker 9: I just we're just energetic people.
• 5:41
  Speaker 8: You know.
• 5:42
  Speaker 9: We like like going down to Sandersville and seeing our
• 5:44
  Speaker 9: people still working out there, like they like they still
• 5:47
  Speaker 9: doing like just farming and stuff like that, Sandersville, Georgia. Yeah,
• 5:51
  Speaker 9: so like we went down there and we met our
• 5:53
  Speaker 9: family for the first time and like just seeing them
• 5:55
  Speaker 9: still working, Like I see, that's what we get.
• 5:57
  Speaker 3: You also from you know, our mom just a hustle.
• 5:59
  Speaker 9: You know, we have to you know, we were raised
• 6:01
  Speaker 9: by a single parents, so we have to learn how
• 6:03
  Speaker 9: to go make money.
• 6:03
  Speaker 8: You know.
• 6:04
  Speaker 9: I got a little trouble back then, but it was
• 6:06
  Speaker 9: all from hustling, you know, selling packs of gum. Unfortunately
• 6:08
  Speaker 9: stealing stuff, but you know.
• 6:09
  Speaker 3: Stuff like that.
• 6:10
  Speaker 9: But it was all because I had had to get more,
• 6:13
  Speaker 9: you know, like I wasn't content with where I was.
• 6:15
  Speaker 3: So that's really all it was.
• 6:16
  Speaker 9: Just determination is because we need we need to be
• 6:19
  Speaker 9: in a better position in life, and we need to
• 6:21
  Speaker 9: help our people be in a better position.
• 6:23
  Speaker 3: That's really all that comes down to.
• 6:24
  Speaker 9: And really for me personally, it was looking someone who
• 6:27
  Speaker 9: fails in the eyes, and you don't want to feel that,
• 6:31
  Speaker 9: you don't.
• 6:31
  Speaker 3: Want to see that.
• 6:31
  Speaker 8: I'm sorry, David, Thanks David.
• 6:34
  Speaker 9: You don't want to just that feeling, but I have
• 6:37
  Speaker 9: to see that person. I don't want I don't want
• 6:38
  Speaker 9: to experience that, and I don't want my son to
• 6:40
  Speaker 9: ever see me like that either. So that was really
• 6:42
  Speaker 9: like that was the changing moment for me, like just
• 6:44
  Speaker 9: can't fail.
• 6:46
  Speaker 6: So let's puel it back a little bit. I want
• 6:48
  Speaker 6: to get the business model. But before that, so you
• 6:50
  Speaker 6: had them. So you had an awakening in college. So
• 6:54
  Speaker 6: all right, break this down. How old were you and
• 6:57
  Speaker 6: what made you really want to dive into you know,
• 6:59
  Speaker 6: black and power of it.
• 7:00
  Speaker 9: So I first got to college, I'm just college, Shippensburg University.
• 7:06
  Speaker 3: I'm just kind of there.
• 7:07
  Speaker 9: Because he convinced me to come. I really didn't want
• 7:09
  Speaker 9: to go, but you know, I'm there. I'm in geography class.
• 7:11
  Speaker 9: I really love geography, maps and just learning about the world.
• 7:14
  Speaker 9: And for the first time in my life, I heard
• 7:16
  Speaker 9: something positive about Africa. The way this white woman was
• 7:19
  Speaker 9: just describing just there's so much resources, there's so much
• 7:23
  Speaker 9: positive energy. It just it's the way she described it.
• 7:25
  Speaker 9: It's just a little The littlest thing she said to
• 7:28
  Speaker 9: me sparked.
• 7:29
  Speaker 3: My entire body. I never forget the moment. I'm just
• 7:32
  Speaker 3: sitting there like I can't believe this.
• 7:33
  Speaker 9: I felt robbed, I felt cheated that I've been to
• 7:35
  Speaker 9: all these schools of my life and nobody taught me this,
• 7:37
  Speaker 9: my mom no one, just like it was hidden from me.
• 7:41
  Speaker 9: So every since that day, I went to my room.
• 7:44
  Speaker 9: I just researched everything. I listened to new music, I
• 7:46
  Speaker 9: just read books. I just I did everything I could
• 7:48
  Speaker 9: to change myself because I felt like I was just
• 7:50
  Speaker 9: so behind and that energy that he had, like I
• 7:54
  Speaker 9: wasn't like that.
• 7:54
  Speaker 3: I was going, I was partying, drinking. I'm like talking.
• 7:58
  Speaker 8: About brother, my brother.
• 8:01
  Speaker 3: On that.
• 8:02
  Speaker 9: But it eventually got to me because I've been a
• 8:05
  Speaker 9: trouble kid. My whole life, like in and out of schools,
• 8:07
  Speaker 9: getting expelled, held back, almost got kicked out of college.
• 8:10
  Speaker 3: So when I'm seeing him, like almost.
• 8:12
  Speaker 9: Got kicked out of conscious semester, I about to go
• 8:14
  Speaker 9: over here with him and see what he talking about.
• 8:15
  Speaker 9: So that's when it all started, where he was teaching
• 8:18
  Speaker 9: me all this stuff. I'm like, I'm like, I never
• 8:20
  Speaker 9: knew about this, you know, like same thing our mom
• 8:22
  Speaker 9: never taught us, our grandma, Like no one ever taught
• 8:25
  Speaker 9: us any of this stuff about black empowerment, like we knew.
• 8:28
  Speaker 9: Of course, everyone knows about racism, but it's more than
• 8:30
  Speaker 9: racism and slavery, like we contribute to so much more.
• 8:33
  Speaker 3: So learned about all that. That's what really sparked the
• 8:37
  Speaker 3: enlightening in me.
• 8:37
  Speaker 9: And we just kind of from there just changed ourselves,
• 8:40
  Speaker 9: you know, just from everything from the food we want
• 8:42
  Speaker 9: to eat, to the music to just respecting women more.
• 8:44
  Speaker 9: I'm not saying we disrespected women, but you you start
• 8:47
  Speaker 9: to love women more, respecting your mom more about what
• 8:50
  Speaker 9: they went through, and just everything everything just everything changed
• 8:53
  Speaker 9: about it.
• 8:53
  Speaker 8: So party enlightenings that you said, I'm out of here,
• 8:55
  Speaker 8: we're dropping were.
• 8:58
  Speaker 9: Left next to I mean, we knew he was gonna win,
• 9:01
  Speaker 9: but it was just more like, we see what this
• 9:03
  Speaker 9: country is, so we just got.
• 9:04
  Speaker 3: To go do it.
• 9:04
  Speaker 9: We have to do for our people. And you need
• 9:06
  Speaker 9: to tell him about the National Guard. Tell him what
• 9:08
  Speaker 9: happened on the National Girl.
• 9:09
  Speaker 3: Yeah, I was.
• 9:10
  Speaker 9: I was going to the National Guard and I was
• 9:11
  Speaker 9: just trying to find money to you know, support myself,
• 9:14
  Speaker 9: and I just knew there was something not right about it.
• 9:16
  Speaker 9: But I have to hear from another black man. And
• 9:18
  Speaker 9: I went to this community meeting and he was in
• 9:20
  Speaker 9: the National Guard. He was saying, look, bro, leave today,
• 9:23
  Speaker 9: like don't wait and I get back. You know, there
• 9:26
  Speaker 9: was some instances that happened. You know, they're spitting at me,
• 9:28
  Speaker 9: you know, just they're very rude there. But you know
• 9:30
  Speaker 9: they have to train you with that. But I had
• 9:33
  Speaker 9: to write this paper to leave. And I wrote this
• 9:35
  Speaker 9: huge paper and just explain why I wanted to leave,
• 9:37
  Speaker 9: why I don't want to do this, why I don't
• 9:38
  Speaker 9: want to fight for you guys, you know all that stuff.
• 9:41
  Speaker 9: And he comes back, he slams the paper. He says,
• 9:43
  Speaker 9: his Black Lives Matter ship is fucking stupid. You're dumb,
• 9:45
  Speaker 9: You're worthless, You're never gonna be anything. You're gonna end
• 9:46
  Speaker 9: up just like the rest of them.
• 9:48
  Speaker 3: And from that point I just shut up and just
• 9:49
  Speaker 3: sat there and just let him just go in this
• 9:51
  Speaker 3: rank of how you lost, just give up. It's done.
• 9:54
  Speaker 9: So ever since that day, it was just like it
• 9:56
  Speaker 9: was a little more of like a push to keep going.
• 9:58
  Speaker 7: So it was like the Joe sergeant was Drill sergeant.
• 10:01
  Speaker 6: So so all right, So then so from there you
• 10:04
  Speaker 6: you decide, all right, you're going full fledged with the
• 10:07
  Speaker 6: with the black empowerment and you're working for take cavia right.
• 10:12
  Speaker 9: Yes, which is like an uber eats exactly. So we
• 10:14
  Speaker 9: started with postmas uber than Caviar.
• 10:16
  Speaker 6: Yeah, and so while you're working, you have an epiphany
• 10:20
  Speaker 6: that why don't you just start your own business exactly?
• 10:23
  Speaker 6: So what is what's the first steps that you did
• 10:25
  Speaker 6: to start black and Mobile.
• 10:27
  Speaker 9: I designed my own website in shopifire. So that was
• 10:29
  Speaker 9: the first step because I really know how to do
• 10:30
  Speaker 9: that from like the last six months. So I designed that,
• 10:33
  Speaker 9: and then it was really research in the market. It
• 10:34
  Speaker 9: took a lot of hours to like research everything that
• 10:37
  Speaker 9: they're doing one and then coming to see like, oh,
• 10:39
  Speaker 9: there's no black owned food delivery services on that level.
• 10:41
  Speaker 9: So it was first that and then really just starting
• 10:44
  Speaker 9: like that's the major thing where, you know, for a
• 10:47
  Speaker 9: couple of months, I'm like, how are we're gonna do that?
• 10:48
  Speaker 9: Trying to get a restaurants signed up. No one wanted
• 10:50
  Speaker 9: to sign up in Philly, and a big restaurant out
• 10:53
  Speaker 9: there she signed up, and everything changed from there.
• 10:56
  Speaker 3: You know, people knew about us, you know, but it
• 10:58
  Speaker 3: was hard to get started, you.
• 10:59
  Speaker 7: Know, getting the restaurants signed up.
• 11:01
  Speaker 8: What's that process?
• 11:02
  Speaker 9: The process process is really just honestly go in there
• 11:06
  Speaker 9: and act if they want to sign u Let's say
• 11:07
  Speaker 9: they want to sign up. You know, we use social
• 11:09
  Speaker 9: media email, but let's say they want to sign up.
• 11:10
  Speaker 9: They really just create an application for all out their menu,
• 11:13
  Speaker 9: download the restaurant apps so they can accept the client orders.
• 11:16
  Speaker 3: And that's it.
• 11:17
  Speaker 8: So you didn't actually you didn't actually go in there
• 11:19
  Speaker 8: with the application saying this is our business or is
• 11:21
  Speaker 8: that something that you created before you went like, hey
• 11:23
  Speaker 8: we have this business, would you be interested in? It was?
• 11:26
  Speaker 9: It was kind of both, you know, it was kind
• 11:28
  Speaker 9: of organic and natural where I was just going there
• 11:30
  Speaker 9: and see if they don't want to partner with us,
• 11:31
  Speaker 9: you know, we weren't as high tech as we are now.
• 11:33
  Speaker 9: You know, then we didn't have on flee, we didn't
• 11:35
  Speaker 9: have anything. We were just doing deliveries. Just get the
• 11:38
  Speaker 9: address to the phone number and just type it in
• 11:39
  Speaker 9: our GPS and just go there. So restaurant, it eventually
• 11:42
  Speaker 9: all just got like on an application.
• 11:44
  Speaker 8: And it's just you two on the bike.
• 11:46
  Speaker 3: Yeah, just ran.
• 11:48
  Speaker 7: So before you So right now you have an app.
• 11:50
  Speaker 3: Yeah, we have a customer app and a restaurant app.
• 11:52
  Speaker 7: So before you didn't have an app when you first started.
• 11:55
  Speaker 3: Oh no, we had just a website.
• 11:56
  Speaker 7: So people would go to the website.
• 11:59
  Speaker 9: Go to the website, or then shopifire ring me, then
• 12:01
  Speaker 9: I'll just kick thet GPS and just go there and
• 12:03
  Speaker 9: call them. I have to call every order, and I
• 12:05
  Speaker 9: mean Shopify and the people that I was using eventually
• 12:09
  Speaker 9: on the app, because before we had the app, let's
• 12:11
  Speaker 9: just go Shopify, they said, this is what you're trying
• 12:13
  Speaker 9: to do on Shopify is not really possible. I've got
• 12:16
  Speaker 9: people on Shopify ten But and then when I got
• 12:18
  Speaker 9: on the app that was through shop I said, what
• 12:20
  Speaker 9: you're trying to do is not really possible. So I've
• 12:22
  Speaker 9: been hearing this the whole time, like, oh, you can't
• 12:23
  Speaker 9: do this on shopify, but I did it and I
• 12:25
  Speaker 9: so found a thousand dollars with the food on this.
• 12:27
  Speaker 8: Was there a limitation like was there a range of
• 12:29
  Speaker 8: how far you could go? Obviously y'all on a bike.
• 12:31
  Speaker 3: So that five miles at first, so we were remember
• 12:34
  Speaker 3: we it wasn't just app. We're not average, you know,
• 12:37
  Speaker 3: on a bike, we're going on twenty five thirty miles
• 12:39
  Speaker 3: an hour average, so we're going fast on there. Then
• 12:41
  Speaker 3: we got the electric bike because we're going ten hours
• 12:43
  Speaker 3: a day on the bike. So you know, we're gonna
• 12:45
  Speaker 3: give some credit to the electric bike, but you know
• 12:48
  Speaker 3: that's just this is what we have to do on
• 12:49
  Speaker 3: the electric bike. Just what we have to do range
• 12:53
  Speaker 3: ten hours a day for sure.
• 12:54
  Speaker 7: So when did you get the app?
• 12:56
  Speaker 3: October twenty October twenty nineteen. Yeah, I told right. I
• 13:02
  Speaker 3: developed the app through shopifile.
• 13:04
  Speaker 8: So the business was found. So it was created in
• 13:07
  Speaker 8: twenty seventeen.
• 13:09
  Speaker 9: We thought about it, thought about it twenty nineteen. It
• 13:11
  Speaker 9: took me two years to put it together.
• 13:12
  Speaker 8: Found it in twenty nineteen to February February Black History Month,
• 13:15
  Speaker 8: Black month, exactly very significant. Yes, yeah, sounds like this
• 13:19
  Speaker 8: might have been your idea now it was actually.
• 13:23
  Speaker 3: But first year we only did twenty five thousand.
• 13:25
  Speaker 9: The cells second year we did five hundred thousand, so
• 13:28
  Speaker 9: that's a huge, like you know, that's a huge jump there.
• 13:30
  Speaker 3: So of course we're trying to go on that.
• 13:32
  Speaker 9: But it all just came from of course an app,
• 13:34
  Speaker 9: developing my own app through Shopify, but just really believing
• 13:37
  Speaker 9: in them myself.
• 13:38
  Speaker 3: I didn't believe in myself in the beginning. I really did.
• 13:39
  Speaker 9: I'm like, there's no way we're gonna do this, like
• 13:42
  Speaker 9: like we have no drivers, just me and him, there's
• 13:44
  Speaker 9: no one signing up. I didn't believe I could do it,
• 13:46
  Speaker 9: like I said, while Oh he helped me believe in
• 13:48
  Speaker 9: myself a lot of people and God really, because every
• 13:51
  Speaker 9: time I felt like giving up, I'm done, I give up,
• 13:53
  Speaker 9: I'm done with this, and then God blessed me with
• 13:55
  Speaker 9: something else whereas as something and always it'd be the
• 13:58
  Speaker 9: worst situation, funds or just the system, and then it
• 14:01
  Speaker 9: just perfectly it was worked out. And that's what that was,
• 14:03
  Speaker 9: just a confirmation, what are you gonna quit for?
• 14:06
  Speaker 3: Why would you quit?
• 14:07
  Speaker 7: So right now you still have the app through shopifile
• 14:10
  Speaker 7: you haven't.
• 14:11
  Speaker 3: Oh no, we have. We have a new app.
• 14:12
  Speaker 9: So we so we had a uh, we still have
• 14:15
  Speaker 9: the same you know app and template. I guess with
• 14:17
  Speaker 9: an old team. But we hired a black owned tech
• 14:19
  Speaker 9: company and you know.
• 14:19
  Speaker 7: They developed their own app.
• 14:21
  Speaker 9: They developed our first app, and then we hired another
• 14:24
  Speaker 9: company just a couple of months ago, and then they
• 14:26
  Speaker 9: kind of improved on that. So now we have a
• 14:27
  Speaker 9: black on tech. How much to the court is to
• 14:29
  Speaker 9: build that closer one hundred thousand? Of course I don't
• 14:33
  Speaker 9: know exact numbers because you know, we went from different teams.
• 14:35
  Speaker 9: You know, it costs a little more there, but I
• 14:37
  Speaker 9: would say.
• 14:37
  Speaker 3: A little over one hundred thousand. So everything's still not done.
• 14:40
  Speaker 3: We still have a lot of.
• 14:42
  Speaker 6: So you start with the website, then you go from shopify,
• 14:46
  Speaker 6: app yep, and then you go to your own own app.
• 14:49
  Speaker 3: Yeah exactly.
• 14:50
  Speaker 8: Is that? Is that where now you get the drivers
• 14:52
  Speaker 8: or drivers? Is that coming later?
• 14:54
  Speaker 7: Well?
• 14:55
  Speaker 3: Drivers?
• 14:55
  Speaker 9: So we started getting drivers, I would say when we
• 14:59
  Speaker 9: opened up the app and nineteen like we had a
• 15:01
  Speaker 9: few drivers then, but once you're seeing orders were like
• 15:04
  Speaker 9: going from but four thousand a month to like twenty thousand,
• 15:08
  Speaker 9: like a month and says, all right, we kind of
• 15:10
  Speaker 9: got to get some drivers. So we just started literally
• 15:11
  Speaker 9: going on Instagram saying we're hiring people, and people started applying.
• 15:15
  Speaker 3: Literally, it was just organic. We didn't use Indeed, I
• 15:17
  Speaker 3: just found out about indeed what eight months ago that
• 15:19
  Speaker 3: I could do it on this So we just were
• 15:21
  Speaker 3: on the ground like we're hiring people, here's how much
• 15:23
  Speaker 3: you'll get paid. And that was it.
• 15:25
  Speaker 8: ERNs, what's going on. Traditional universities are outdated and don't
• 15:29
  Speaker 8: teach you how to become an entrepreneur. They just teach
• 15:31
  Speaker 8: you how to become an employee.
• 15:33
  Speaker 6: You go to school for four years and you leave
• 15:36
  Speaker 6: with nothing but debt. But here why EYL University. Our
• 15:40
  Speaker 6: curriculum is much different.
• 15:41
  Speaker 8: Our university teaches you real world skills that you can
• 15:44
  Speaker 8: use to gain financial freedom right away. In traditional universities,
• 15:48
  Speaker 8: you learn from professors that have never did what they teach,
• 15:50
  Speaker 8: and they teach you how to become an employee. At
• 15:52
  Speaker 8: our university, we use instructors that are currently successful in
• 15:56
  Speaker 8: specific field that they teach, and they teach you how
• 15:58
  Speaker 8: to become an entrepreneur.
• 16:00
  Speaker 6: For a limited time only, you can join EYL University
• 16:03
  Speaker 6: for twenty five percent off of the annual membership. Learn
• 16:07
  Speaker 6: about stocks, credit, real estate, crypto and more. Go to
• 16:11
  Speaker 6: Eyluniversity dot com right now and sign up to become
• 16:15
  Speaker 6: an earner.
• 16:15
  Speaker 8: Don't wait, don't hesitate it over there now.
• 16:17
  Speaker 6: So and then you was explaining to me that a
• 16:20
  Speaker 6: lot of the drivers work for other companies as well, right.
• 16:23
  Speaker 9: I mean we would assume, so we don't know, but
• 16:25
  Speaker 9: I mean some know for sure, some, but a lot
• 16:28
  Speaker 9: of them dedicated their time to us because they believed
• 16:30
  Speaker 9: in it.
• 16:31
  Speaker 3: To a lot of the drivers that work for us
• 16:32
  Speaker 3: to actually believe in the vision.
• 16:34
  Speaker 9: Most of the people who work they want to help
• 16:36
  Speaker 9: us and want to help the black businesses.
• 16:38
  Speaker 7: So all right, So what's so? All right?
• 16:40
  Speaker 6: So, what's the process of signing up a restaurant? You go,
• 16:43
  Speaker 6: you get them on the app, and.
• 16:45
  Speaker 9: It's really just an application. Once they fill out the application,
• 16:47
  Speaker 9: whether we go in person, whether we DM them, whether
• 16:50
  Speaker 9: we email them, whether they.
• 16:51
  Speaker 3: Heard it from a friend.
• 16:51
  Speaker 9: Once they fill out the application, they have to schedule
• 16:54
  Speaker 9: a call with me. I go over to service with
• 16:56
  Speaker 9: every single last restaurant owner, and then they fill out
• 16:59
  Speaker 9: their menu, they downloa the app and they can accept.
• 17:01
  Speaker 6: Orders and then so you guys cut a twenty yep.
• 17:04
  Speaker 6: So if somebody orders one hundred dollars for food from
• 17:07
  Speaker 6: Joe Blows Fish Shack, you get twenty, they get eighty.
• 17:11
  Speaker 6: They key baty correc how much did you driver get? Well,
• 17:14
  Speaker 6: it's not out of that cut. So the customer payers
• 17:16
  Speaker 6: are delivery fees.
• 17:17
  Speaker 9: So let's say, you know, just out of our one
• 17:18
  Speaker 9: hundred dollars just for the food, and let's say it's
• 17:20
  Speaker 9: like a six dollars delivery field something like that, they
• 17:22
  Speaker 9: keep all that. The six dollars, they just keep all everything.
• 17:25
  Speaker 3: The tip, they keep all that.
• 17:26
  Speaker 8: That was one of the sales points, right, I read
• 17:28
  Speaker 8: that was like twenty dollars an hour plus one hundred
• 17:30
  Speaker 8: percent of your tips, for sure, which is not that's
• 17:32
  Speaker 8: not standard in that industry.
• 17:34
  Speaker 9: I mean they say it, but I mean we've heard
• 17:37
  Speaker 9: some scandals of you know, I ain't gonna say no
• 17:38
  Speaker 9: company names, but we've heard some scanners of them taking tips.
• 17:40
  Speaker 9: So we just make sure it's transparent where you keep
• 17:42
  Speaker 9: one hundred percent of your tips. You can get cash
• 17:44
  Speaker 9: chests because before we were only doing you can only tip.
• 17:46
  Speaker 3: The driver in cash.
• 17:47
  Speaker 9: That way, you know, we can't even collect tips for
• 17:50
  Speaker 9: you can only get it in cash. So that was
• 17:51
  Speaker 9: a transparent way. But you know, we have to upgrade
• 17:54
  Speaker 9: the system where you can tip through your credit card
• 17:56
  Speaker 9: or something like that. But we make sure it's as
• 17:58
  Speaker 9: transparent as possible the tip for you.
• 18:00
  Speaker 3: We don't take any tips.
• 18:01
  Speaker 7: So you said, at first it was hard to get restaurants,
• 18:03
  Speaker 7: what was what was the hurdle?
• 18:05
  Speaker 3: I didn't know us. They know us.
• 18:07
  Speaker 9: We're young, you know, we don't We don't really have
• 18:09
  Speaker 9: an app. You know, at first we didn't even have
• 18:10
  Speaker 9: an app, so it was like, what wait, going against
• 18:13
  Speaker 9: Uber Eats, glob Hub, door Dash, Postmates, Caviar. This is
• 18:17
  Speaker 9: a list of them all white or Asian on Literally
• 18:19
  Speaker 9: there's no black on companies. So they're like, uh, I'm
• 18:22
  Speaker 9: gonna be honest here. You know, some black people don't
• 18:24
  Speaker 9: want to work with black people.
• 18:25
  Speaker 3: Is that simple?
• 18:26
  Speaker 9: Like some people don't think they're black. Some people don't
• 18:27
  Speaker 9: want to work with black people. We got a bas
• 18:29
  Speaker 9: stereo type and that's just really what it is. We
• 18:31
  Speaker 9: only work and we only go for the people and
• 18:33
  Speaker 9: work with the people that want to work with us.
• 18:35
  Speaker 9: We ain't gonna get everyone yet, you know, we have
• 18:36
  Speaker 9: to prove ourselves. I remember there was a restaurant and
• 18:40
  Speaker 9: he would not sign up. We would go to his business,
• 18:42
  Speaker 9: we would support his business. I mean almost every day
• 18:44
  Speaker 9: we would eat there. Never signed up.
• 18:46
  Speaker 3: I gave up.
• 18:47
  Speaker 9: I'm like, you know what, We're gonna just go to
• 18:48
  Speaker 9: other restaurants and we're gonna just keep going.
• 18:50
  Speaker 3: Literally, I'm walking down the street and I wasn't even gonna.
• 18:53
  Speaker 2: Talk to him.
• 18:53
  Speaker 9: I was just like, you know, what's up, man, how
• 18:54
  Speaker 9: you doing, and just keep keep pushing. Said you're still
• 18:56
  Speaker 9: doing Black and Mobile. I'm like, yeah, he's all right,
• 18:58
  Speaker 9: I'm signing up now. So some people just want to
• 19:00
  Speaker 9: see that you're gonna keep going.
• 19:01
  Speaker 3: And that was it. We're gonna keep going whether you
• 19:03
  Speaker 3: sign up or not.
• 19:04
  Speaker 8: Is that part of the marketing strategy. Like I'm gonna
• 19:05
  Speaker 8: go to these restaurants, patroon there and if they see me.
• 19:09
  Speaker 9: For me personally some of them, if there's specific restaurants
• 19:12
  Speaker 9: that I like, but really just going there and just
• 19:14
  Speaker 9: try to talk to them and show them it's a
• 19:16
  Speaker 9: good business.
• 19:16
  Speaker 3: So that's really what we just trying to know.
• 19:18
  Speaker 9: That's not what he's what he's saying is we try
• 19:20
  Speaker 9: to patronize them to like just for them to get
• 19:22
  Speaker 9: on some of them.
• 19:24
  Speaker 3: Some restaurants I've done that, but I like this place.
• 19:26
  Speaker 3: I'm gonna try to show face. Most of the time.
• 19:29
  Speaker 9: I'm just going there to eat. Honestly, I love food anyway,
• 19:32
  Speaker 9: so I'm just going there to try the food and
• 19:34
  Speaker 9: then you know, if I really like it, of course,
• 19:35
  Speaker 9: you know, I'll try it then, but I just go
• 19:37
  Speaker 9: to That's one of the best parts about the business
• 19:38
  Speaker 9: is going to try new foods, new cities. I think
• 19:41
  Speaker 9: that's the most.
• 19:43
  Speaker 6: What was the marketing plan to get your name out
• 19:46
  Speaker 6: there and to make people aware that you actually have
• 19:48
  Speaker 6: a company that does this.
• 19:51
  Speaker 3: I really really wasn't a plan. I can honestly that
• 19:53
  Speaker 3: I'm not.
• 19:54
  Speaker 9: I have to teach myself business well, So it wasn't
• 19:56
  Speaker 9: a plan like, oh, let's just do this and that.
• 19:57
  Speaker 9: It was more of like we just kind of did
• 19:59
  Speaker 9: what we have to do. And like I said, we
• 20:00
  Speaker 9: had a we had a restaurant and they were very
• 20:02
  Speaker 9: popular in Philadelphia, and they kind of did the marketing
• 20:04
  Speaker 9: for us and people at Country Cooking. So she don't
• 20:07
  Speaker 9: really like me saying her name, but you know, Country Cooking.
• 20:10
  Speaker 9: She she's the one who kind of put us on
• 20:12
  Speaker 9: in Philly, and from there it was like people just
• 20:15
  Speaker 9: kind of heard about it. So it was like me
• 20:17
  Speaker 9: marketing and trying to get known. We were just doing
• 20:19
  Speaker 9: the work and people seeing that we were doing the work,
• 20:21
  Speaker 9: and you know, the news channels came and every time
• 20:23
  Speaker 9: we went to New City, So it was kind of
• 20:24
  Speaker 9: just organic word of mouth, like you should, like someone
• 20:26
  Speaker 9: tagged y'all on the post. They've been tagging y'all for
• 20:29
  Speaker 9: a while, you know what I mean.
• 20:29
  Speaker 3: That's just literally how it happened with people were just tagged, oh,
• 20:32
  Speaker 3: you know, you check out this company, And it's just
• 20:34
  Speaker 3: kind of how it was being in social media.
• 20:36
  Speaker 7: Talk about that because I mean, spare followers do you
• 20:38
  Speaker 7: have right now?
• 20:39
  Speaker 3: One hundred thousand? Yea?
• 20:40
  Speaker 7: So what was it? How did you grow to social
• 20:43
  Speaker 7: media following?
• 20:45
  Speaker 9: Like I said, it was really it was a lot
• 20:47
  Speaker 9: of word of mouth, but a lot of news articles,
• 20:49
  Speaker 9: a lot of news channels, like they kind of picked
• 20:51
  Speaker 9: up the story, like like People magazine for example, they
• 20:53
  Speaker 9: picked it up off of another magazine and I never
• 20:57
  Speaker 9: even talked to them. So it was really just like
• 20:59
  Speaker 9: the word spread where it was like we get on
• 21:01
  Speaker 9: the shave room, and the shave rooms spreads and ray
• 21:03
  Speaker 9: J calls me and like stuff like that, whereas like
• 21:05
  Speaker 9: people hear about.
• 21:06
  Speaker 3: You and then it just kind of spreads from there.
• 21:08
  Speaker 8: So you got two of y'all together, obviously, so this
• 21:10
  Speaker 8: is sort of a family business. But is everybody? Are
• 21:13
  Speaker 8: the more people a part of this team?
• 21:14
  Speaker 3: Yeah?
• 21:15
  Speaker 9: So we have our mom and we have Alisha. She's
• 21:17
  Speaker 9: a business partner as well, So it's just us four
• 21:20
  Speaker 9: right now.
• 21:21
  Speaker 8: So y'all started business in twenty nineteen. Yep, twenty twenty
• 21:24
  Speaker 8: was a year like we've never seen before. I want
• 21:27
  Speaker 8: to talk about the impact that covid had on your business,
• 21:29
  Speaker 8: because I know it changed a lot of businesses, but
• 21:32
  Speaker 8: some for the negative and obviously some for the positive.
• 21:35
  Speaker 8: I think y'all were on the positive vand you want
• 21:36
  Speaker 8: to talk about that.
• 21:37
  Speaker 3: We were on both sides.
• 21:38
  Speaker 9: But okay, Yeah, covid first happened and they announced that
• 21:41
  Speaker 9: it was delivery only. We just were so happy because
• 21:45
  Speaker 9: we knew this was our shot. Oh I'm sorry, this
• 21:48
  Speaker 9: was our.
• 21:48
  Speaker 3: Chance to just show the show the business that we're
• 21:51
  Speaker 3: partnering with, that we're going to execute.
• 21:53
  Speaker 9: And then we got a lot of new businesses that
• 21:55
  Speaker 9: just kind of had no other options. So we ourselves
• 21:58
  Speaker 9: just increased like they tripled, like within the first three month,
• 22:01
  Speaker 9: they just tripled. And then finding those drivers. We had
• 22:04
  Speaker 9: drivers for a period of time, but that was also
• 22:06
  Speaker 9: the problem because we have so we have such a
• 22:08
  Speaker 9: demand and then we're calling orders.
• 22:09
  Speaker 3: In a period of time, we every every order year
• 22:13
  Speaker 3: and a half. We lived to.
• 22:14
  Speaker 9: Literally shut down for like a few days because we
• 22:16
  Speaker 9: just couldn't do it.
• 22:17
  Speaker 3: There's too many orders.
• 22:18
  Speaker 9: I'm calling every ordier and we have to find an alternative,
• 22:21
  Speaker 9: a new system that will automate everything to take less stress.
• 22:24
  Speaker 9: And then and then like it wasn't just COVID dog
• 22:26
  Speaker 9: like we've had our So PROS was all right, we're
• 22:28
  Speaker 9: making more money, but the negative stuff is restaurants are closing.
• 22:31
  Speaker 9: So we got restaurants closing, We got drivers don't want
• 22:33
  Speaker 9: to work, we got customers who don't want to order.
• 22:35
  Speaker 3: It was a lot of things where we honestly we
• 22:38
  Speaker 3: sold actually a million.
• 22:39
  Speaker 9: Dollars in sales, but a lot of it was like
• 22:42
  Speaker 9: like refunds and people and then and and tech issues,
• 22:44
  Speaker 9: like we like we refunded a lot of money, so
• 22:46
  Speaker 9: it was like PROS and cons of it, and then
• 22:48
  Speaker 9: even where I'm not going to say because of the
• 22:50
  Speaker 9: Black Lives Matter movement, but let's say because of when
• 22:54
  Speaker 9: we get murdered, our more, our people and other people
• 22:57
  Speaker 9: like to support black business more. And that's not how
• 22:59
  Speaker 9: it should be. We should be supporting right now while
• 23:01
  Speaker 9: we're alive, while we're doing like, not when people were
• 23:03
  Speaker 9: not when bad things happen. So again, unfortunately that also
• 23:07
  Speaker 9: led to moresels and to other people's supporting us.
• 23:09
  Speaker 3: I don't like it. It really makes me upset that.
• 23:11
  Speaker 9: People it takes for us to die or get a
• 23:14
  Speaker 9: wrestler or something on a video to happen for us
• 23:16
  Speaker 9: to support, you know what I mean. I'm not saying
• 23:17
  Speaker 9: all black people, not saying all white. I'm just saying
• 23:19
  Speaker 9: we see more support when I happened and.
• 23:21
  Speaker 8: There was more of a awareness and more of a
• 23:24
  Speaker 8: concentrated download the.
• 23:25
  Speaker 3: App and sharing.
• 23:26
  Speaker 9: It was like I ain't never seen you order before
• 23:28
  Speaker 9: and you knew about us, So it was like that
• 23:30
  Speaker 9: made me upset. But like I said, this pros and
• 23:31
  Speaker 9: con to both of it, but covid definitely has been
• 23:34
  Speaker 9: more of a blessing. We only try to focus on
• 23:36
  Speaker 9: the positive stuff. So we went through our challenges, but
• 23:39
  Speaker 9: COVID definitely helped our business and just getting us.
• 23:41
  Speaker 3: You know, more known.
• 23:42
  Speaker 9: It definitely made us known. It like put us on
• 23:44
  Speaker 9: the map. Yeah, puts on that.
• 23:46
  Speaker 6: So you said that you you got to switch from
• 23:48
  Speaker 6: calling in order. What do you mean calling in orders?
• 23:50
  Speaker 8: Like?
• 23:50
  Speaker 7: What's talk about?
• 23:52
  Speaker 3: This was my job.
• 23:53
  Speaker 9: So order comes in, I have to you know, read
• 23:57
  Speaker 9: the order. I have to call the restaurant and read
• 23:58
  Speaker 9: the entire order to the restaurant, the size, you know,
• 24:00
  Speaker 9: just all the details of it. And then, for instance,
• 24:02
  Speaker 9: say something happens with the order, they don't have it,
• 24:04
  Speaker 9: I got to call the customer. I gotta fix it,
• 24:06
  Speaker 9: and I got to call the rest of the mess
• 24:07
  Speaker 9: I'm called and doing all these calls, and we're getting
• 24:09
  Speaker 9: twenty orders in one minute, and he's trying to call
• 24:12
  Speaker 9: these orders, and then I'm coming in to help, and
• 24:13
  Speaker 9: then we're doing deliveries. And then on top of that,
• 24:17
  Speaker 9: like it sometimes you know, like with the with the customers,
• 24:20
  Speaker 9: like you said, something can happen, like it would just
• 24:22
  Speaker 9: be so much. We're calling orders in and twenty orders
• 24:24
  Speaker 9: a minute. It was just like how are we going
• 24:26
  Speaker 9: to do this?
• 24:26
  Speaker 8: How we're gonna keep calling this where you're running business
• 24:28
  Speaker 8: out of.
• 24:29
  Speaker 3: Anywhere, anywhere I can be laid down.
• 24:32
  Speaker 8: They're just like on the cell phones, everything on Shopify everything.
• 24:36
  Speaker 6: So all right, so then what did you switch to
• 24:39
  Speaker 6: to not have to call orders in anymore?
• 24:41
  Speaker 9: Well so, and it was it like June or June June.
• 24:45
  Speaker 9: So we kind of shut down the system for a
• 24:46
  Speaker 9: little bit, try to get things and right. We had
• 24:48
  Speaker 9: a partnership that we were gonna, you know, pursue. Things
• 24:53
  Speaker 9: didn't work out to well, but they got the basics
• 24:55
  Speaker 9: for the development team basically they started the system. Honestly,
• 25:01
  Speaker 9: from there it really went down here for us. We
• 25:03
  Speaker 9: were making like a lot of money. And then as
• 25:05
  Speaker 9: soon as we were about to experience Atlanta, literally ten
• 25:07
  Speaker 9: hours before we went to Atlanta, they said we need
• 25:09
  Speaker 9: more time. The system not going to be done. More
• 25:11
  Speaker 9: time led to three months of the system not working
• 25:14
  Speaker 9: correctly and stuff like that. So although we had the
• 25:16
  Speaker 9: feature where it could like we don't have to call
• 25:19
  Speaker 9: order and so now how it works is let's say
• 25:21
  Speaker 9: order comes in, restaurant gets alerted, and the customer gets alerted,
• 25:24
  Speaker 9: the restaurant accepts it, and now we don't have to
• 25:26
  Speaker 9: call the order and so now everything.
• 25:27
  Speaker 3: Goes through there. But it was just it was a
• 25:29
  Speaker 3: process to get there.
• 25:30
  Speaker 6: You know, electronically they just get get notified exactly and
• 25:34
  Speaker 6: then to that way, you're not calling the order.
• 25:36
  Speaker 9: That's the whole that's where we want to get to. Well,
• 25:38
  Speaker 9: we don't got to touch anything and everything. They accept
• 25:40
  Speaker 9: the order, they send it the market ready, and they
• 25:42
  Speaker 9: send the driver.
• 25:43
  Speaker 7: That took three months to get that app right.
• 25:45
  Speaker 9: Unfortunately, the technology and it wasn't even working right even
• 25:49
  Speaker 9: after that. So that's why we eventually had to fire
• 25:50
  Speaker 9: that team, bringing a new team and now everything's working
• 25:53
  Speaker 9: perfectly fine. But you know, we we lost a little
• 25:55
  Speaker 9: over five hundred thousand because it was the biggest lag
• 25:57
  Speaker 9: a lot till now.
• 25:58
  Speaker 3: It was the biggest challenge in business.
• 26:00
  Speaker 7: Everyone yeah, talking about that, losing one hundred thousand.
• 26:04
  Speaker 3: I'm still we're still trying to cope with that. We're
• 26:08
  Speaker 3: still talking because just imagine everything going well.
• 26:11
  Speaker 9: You're seeing it like you're seeing everything go well, you're
• 26:13
  Speaker 9: making a bunch of money, like I'm able to pay him,
• 26:15
  Speaker 9: be able to pay, I'm able to pay everybody, got
• 26:17
  Speaker 9: new employees, and then everything just shuts down. We got
• 26:20
  Speaker 9: drivers quiting because there's no more orders, so people can't
• 26:22
  Speaker 9: even order. But I could see like a couple of
• 26:25
  Speaker 9: tech issues, but people can't even order. We can't even
• 26:27
  Speaker 9: take there, we can't even take payments. So it's like
• 26:29
  Speaker 9: losing all that money. It definitely hurt, But you know,
• 26:33
  Speaker 9: how we made a comeback honestly was just you know,
• 26:35
  Speaker 9: we went through We went through that, but PEPSI came in.
• 26:37
  Speaker 9: PEPSI helped us. We got a partnership with them. Their
• 26:38
  Speaker 9: whole goal is to bring in a hundred million dollars
• 26:41
  Speaker 9: into black and restaurants, so we're kind of like the
• 26:44
  Speaker 9: perfect partner for them. We only delivered for black and restaurants,
• 26:46
  Speaker 9: you know, we can help them get access to that,
• 26:48
  Speaker 9: so that that kind of helped us all.
• 26:50
  Speaker 8: So PEPSI steps in after the George Floyd and or
• 26:53
  Speaker 8: the Social Injustice.
• 26:53
  Speaker 3: Yeah that was around December January twenty twenty one.
• 26:56
  Speaker 8: Because a lot of times we hear these companies saying
• 26:58
  Speaker 8: that they're going to make these initiative happened, but this is,
• 27:00
  Speaker 8: y'all a living testament that it actually didn't.
• 27:02
  Speaker 9: Oh no, seriously, I'm gonna be I'm gonna be transparent,
• 27:05
  Speaker 9: like It changed my perspective on like just like corporations
• 27:08
  Speaker 9: a little bit, you know.
• 27:09
  Speaker 3: What I mean. I'm not saying all of them are good.
• 27:10
  Speaker 3: I'm not saying, you know, it's not a job. I
• 27:12
  Speaker 3: don't know. I'm just from what they showed me.
• 27:15
  Speaker 9: I have a different perspective on how corporations are with
• 27:17
  Speaker 9: other businesses. If you have the right if you have
• 27:19
  Speaker 9: the right movement, right, Yeah, it's just it's just different.
• 27:22
  Speaker 6: So all right, So talk about the expansion. Atlanta was
• 27:26
  Speaker 6: the first city that you moved into.
• 27:27
  Speaker 8: Detroit.
• 27:28
  Speaker 9: Detroit was actually we spended there in March, two weeks
• 27:31
  Speaker 9: before COVID, and then we actually had to close down
• 27:33
  Speaker 9: because it was just we couldn't there was nothing going on.
• 27:36
  Speaker 3: Everyone shut down. We were from like twenty eight restaurants to.
• 27:39
  Speaker 9: Like five literally because of COVID. So Detroit was first,
• 27:42
  Speaker 9: and then we came back to Detroit, and then we
• 27:44
  Speaker 9: went to Atlanta in July, and then we went to
• 27:47
  Speaker 9: Baltimore in November.
• 27:49
  Speaker 3: Yeah, November.
• 27:50
  Speaker 6: So how did that work as far as going to
• 27:52
  Speaker 6: the first Yeah, Detroit didn't work, Atlanta didn't work.
• 27:55
  Speaker 9: Atlanta was working, but remember everything went bad because of
• 27:59
  Speaker 9: the Texas.
• 27:59
  Speaker 3: So Atlanta.
• 28:00
  Speaker 9: We never really got to see the end of the beginning.
• 28:02
  Speaker 9: We had so many like celebrities and and NFL players
• 28:06
  Speaker 9: trying to support us, and no one could support us.
• 28:07
  Speaker 3: So we took up That's what I'm saying. We took there. Baltimore.
• 28:11
  Speaker 9: We took a loss there because you know, the system
• 28:13
  Speaker 9: was kind of just starting to get back back. This
• 28:15
  Speaker 9: is the thing, this is what It wasn't a loss
• 28:17
  Speaker 9: all the way because it was like a test trial.
• 28:20
  Speaker 9: It was like a way for us to just get
• 28:21
  Speaker 9: into the market, see the restaurants that are interested and
• 28:23
  Speaker 9: just learned, and then we have the challenges.
• 28:25
  Speaker 3: But it's but twenty twenty one been a lot better.
• 28:27
  Speaker 3: You know, like we're going to much stronger. We'll be
• 28:30
  Speaker 3: able to go and rekindle the partnerships with these restaurants.
• 28:32
  Speaker 8: When you when you're moving to a different city, because
• 28:34
  Speaker 8: I know you said that you went to Atlanta, you
• 28:35
  Speaker 8: went to Detroit, what are the things from a logigics
• 28:38
  Speaker 8: standpoint are you trying to find to make sure that
• 28:40
  Speaker 8: it can work. Obviously you need black owned restaurants, but
• 28:43
  Speaker 8: are the other things that you're looking for when you
• 28:44
  Speaker 8: move to a city.
• 28:46
  Speaker 9: Honestly, I would say, of course, we need to see
• 28:48
  Speaker 9: people that want to order, you know, like on our
• 28:50
  Speaker 9: social media page. You know, we we kind of see
• 28:52
  Speaker 9: the demand there like well, who's you know, where's the
• 28:54
  Speaker 9: where's the apps coming from, the downloads coming from? You know,
• 28:56
  Speaker 9: who wants to support us? So that's always a way.
• 28:58
  Speaker 9: But honestly, I'm confident that wherever city we go to
• 29:01
  Speaker 9: is gonna work because people all over one us out there,
• 29:04
  Speaker 9: you know, so logistically, you know, of course we really
• 29:07
  Speaker 9: restauronants is only in that matters, Like once you get
• 29:09
  Speaker 9: the restaurants on board, people will support and drivers that's
• 29:12
  Speaker 9: been that's before even restaurants. Because we can get all
• 29:14
  Speaker 9: the orders we want. We can get all the restaurants
• 29:16
  Speaker 9: signed up, but we have no drivers, and you know
• 29:18
  Speaker 9: that's why number one was fixing the driver's situation.
• 29:21
  Speaker 3: And then now we'll be able to explain to you know.
• 29:24
  Speaker 8: What I love is that that you guys have a
• 29:26
  Speaker 8: niche right like when we live out here and uh,
• 29:29
  Speaker 8: white planes and it's like, if I want to order
• 29:31
  Speaker 8: West Indian food, I got no chance.
• 29:33
  Speaker 6: I was.
• 29:34
  Speaker 3: I was about to stand like it's kind of in
• 29:35
  Speaker 3: the middle of like nowhere.
• 29:36
  Speaker 7: I'm like don't get up to restaurant right down the street.
• 29:41
  Speaker 8: It's like one and if I don't do that, this
• 29:43
  Speaker 8: golden crust. But sometimes like if I want like Kingston Bakery,
• 29:47
  Speaker 8: I can't. They're not gonna be on uber Eats, right
• 29:49
  Speaker 8: if I want to have rockets on or something like that,
• 29:51
  Speaker 8: it's not gonna be on a grub up. So the
• 29:54
  Speaker 8: fact that y'all focus on these people, I think it's
• 29:56
  Speaker 8: and we go.
• 29:56
  Speaker 9: Ten miles, so you know, even with people like with
• 29:58
  Speaker 9: then fire My I'm not gonna say all the services,
• 30:01
  Speaker 9: but a lot of them only you with five six miles,
• 30:03
  Speaker 9: So we do ten miles to make sure that well,
• 30:05
  Speaker 9: you know, it's gonna be a little more expensive, but
• 30:06
  Speaker 9: we're gonna try to get it to you know, we're
• 30:08
  Speaker 9: gonna try to get the restaurants even more customers because
• 30:10
  Speaker 9: if you're like eight miles away, you can't get to it.
• 30:12
  Speaker 9: When you hit ten, ten miles, fifteen miles, anyone could
• 30:15
  Speaker 9: really support you exactly.
• 30:17
  Speaker 6: So how many restaurants do you try to have in
• 30:19
  Speaker 6: the city, Like, what's your goal to have in a
• 30:21
  Speaker 6: city to be like successful in that city.
• 30:24
  Speaker 9: I would say just to be successful in the city.
• 30:26
  Speaker 9: I would say thirty if we get thirty forty restaurants
• 30:28
  Speaker 9: in there, and then honestly, we don't have to do
• 30:30
  Speaker 9: that many orders per month, Like just at twenty five
• 30:32
  Speaker 9: hundred orders a month, we can be making like twenty
• 30:35
  Speaker 9: thousand profit a month, you know what I mean. So
• 30:36
  Speaker 9: it ain't like it was the profit twenty thousand profit
• 30:38
  Speaker 9: a month. So it ain't like it's really all about
• 30:40
  Speaker 9: the order totals, like like we can have a hundred
• 30:42
  Speaker 9: restaurants and they all do an order. That's not that
• 30:44
  Speaker 9: that's not that good. It's all about the order totals.
• 30:46
  Speaker 9: The more orders we do, the better. That's really all
• 30:49
  Speaker 9: it is.
• 30:50
  Speaker 6: So was there ever any hesitation as far as pigeonholding
• 30:53
  Speaker 6: yourself to just black owned restaurants and not having it
• 30:59
  Speaker 6: for every single restaurant.
• 31:01
  Speaker 3: Not at all, Like like we heard that so many times.
• 31:03
  Speaker 9: Money's been and don't limit yourself, But that's not what
• 31:06
  Speaker 9: we're doing it for. If you want to go support
• 31:07
  Speaker 9: someone else, there's other food deliver services out there. We're
• 31:09
  Speaker 9: just focusing on black owned restaurants because we literally make
• 31:12
  Speaker 9: everything and there's a lot of this. I could probably
• 31:14
  Speaker 9: put your owner some black owed restaurants in your own city.
• 31:16
  Speaker 9: Like that's like me, as a twenty six year old,
• 31:19
  Speaker 9: I should be able to even as a just as
• 31:21
  Speaker 9: a man, a black man, I should be able to
• 31:22
  Speaker 9: know where the restaurants are. We know where everyone else's
• 31:25
  Speaker 9: business are, but we don't know where ours are, all
• 31:27
  Speaker 9: of them. So again, there's some people that do, but
• 31:29
  Speaker 9: I don't really care about. You know, well, this is
• 31:31
  Speaker 9: what I want to eat it. This is just not
• 31:32
  Speaker 9: the service for you we have. We black people make everything.
• 31:35
  Speaker 9: If you can't find something on here, you know, I'm
• 31:38
  Speaker 9: sorry about that. You know, there's other delivery options, like
• 31:41
  Speaker 9: for the Chinese that they use.
• 31:43
  Speaker 3: They only deliver for Chinese restaurants.
• 31:44
  Speaker 9: There's literally a service out there right now, and a
• 31:46
  Speaker 9: one for Puerto Rican people where they only deliver for
• 31:48
  Speaker 9: Hispanic restaurants.
• 31:49
  Speaker 3: So we're just doing the same thing.
• 31:51
  Speaker 7: M hm.
• 31:52
  Speaker 8: So on fleet, Yeah, I love on Flee change your business.
• 31:59
  Speaker 8: This episode is brought to you by P and C Bank.
• 32:02
  Speaker 8: A lot of people think podcasts about work are boring,
• 32:05
  Speaker 8: and sure they definitely can be, but understanding a professionals
• 32:09
  Speaker 8: routine shows us how they achieve their success little by little,
• 32:12
  Speaker 8: day after day. It's like banking with P and C Bank.
• 32:16
  Speaker 8: It might seem boring to save, plan and make calculated
• 32:19
  Speaker 8: decisions with your bank, but keeping your money boring is
• 32:22
  Speaker 8: what helps you live or more happily fulfilled life. P
• 32:26
  Speaker 8: and C Bank Brilliantly Boring since eighteen sixty five. Brilliantly
• 32:31
  Speaker 8: Boring since eighteen sixty five is a service mark of
• 32:33
  Speaker 8: the PNC Financial Service Group, Inc. P and C Bank
• 32:37
  Speaker 8: National Association Member FDIC ernests What's up? You ever walk
• 32:44
  Speaker 8: into a small business and everything just works like The
• 32:47
  Speaker 8: checkout is fast, the receipts are digital, tipping is a breeze,
• 32:51
  Speaker 8: and you're out the door before the line even builds
• 32:54
  Speaker 8: Odds are they're using Square. We love supporting businesses that
• 32:58
  Speaker 8: run on Square because it just feels seamless. Whether it's
• 33:01
  Speaker 8: a local coffee shop, a vendor at a pop up market,
• 33:04
  Speaker 8: or even one of our merch partners. Square makes it
• 33:07
  Speaker 8: easy for them to take payments, manage inventory, and run
• 33:10
  Speaker 8: their business with confidence, all from one simple system. If
• 33:14
  Speaker 8: you're a business owner or even just thinking about launching
• 33:17
  Speaker 8: something soon, Square is hands down one of the best
• 33:20
  Speaker 8: tools out there to help you start, run and grow.
• 33:24
  Speaker 8: It's not just about payments It's about giving you time
• 33:27
  Speaker 8: back so you can focus on what matters most ready.
• 33:30
  Speaker 8: To see how Square can transform your business, visit Square
• 33:33
  Speaker 8: dot com backslash go backslash eyl to learn more that
• 33:38
  Speaker 8: Square dot com backslash, go backslash eyl. Don't wait, don't hesitate.
• 33:44
  Speaker 8: Let's Square handle the back end so you can keep
• 33:46
  Speaker 8: pushing your vision forward.
• 33:50
  Speaker 1: Coach, the energy out there felt different. What changed for
• 33:53
  Speaker 1: the team today?
• 33:53
  Speaker 2: It was the new game day scratches from the California
• 33:55
  Speaker 2: Lottery players.
• 33:57
  Speaker 3: Everything.
• 33:57
  Speaker 2: Those games sent the team's energy through the roof.
• 33:59
  Speaker 1: Are you I'm saying it was the off field play
• 34:01
  Speaker 1: that made the difference on the field.
• 34:03
  Speaker 2: Hey, little play makes your day, and today it made
• 34:05
  Speaker 2: the game. That's all for now, Coach.
• 34:08
  Speaker 7: One more question.
• 34:08
  Speaker 4: Play than New Los Angeles Chargers, San Francisco forty nine
• 34:11
  Speaker 4: ers and Los Angeles Rams scratchers from the California Lottery.
• 34:14
  Speaker 4: A little play can make your day. Peace may responsibily.
• 34:18
  Speaker 4: It must be eighteen years or older to purchase plate
• 34:19
  Speaker 4: or claim to.
• 34:20
  Speaker 8: The audience what that is? And how y'all bet a
• 34:21
  Speaker 8: fit for usident.
• 34:22
  Speaker 3: So awfully, it's just it's just amazing.
• 34:24
  Speaker 9: We met them at a delivery conference, and I literally
• 34:29
  Speaker 9: was almost in tears when I found out about it
• 34:30
  Speaker 9: because I was set on making my own Hofully. I'm like,
• 34:32
  Speaker 9: this is what we need. I'm going to make my
• 34:34
  Speaker 9: own Onfully and I found out about them, Oh yeah, Awfully.
• 34:37
  Speaker 9: Awfully is a dispatch system. So what it does is
• 34:40
  Speaker 9: it provides you a driver at it'll lets you just
• 34:43
  Speaker 9: really see the location of all your orders, like whether
• 34:45
  Speaker 9: you're doing on demand, whether you're doing weed delivery, you
• 34:48
  Speaker 9: can do anything on there, but it really lets you
• 34:50
  Speaker 9: see the map, make a route for the drivers, and
• 34:52
  Speaker 9: everything is organized. So it really just like an optimization
• 34:56
  Speaker 9: system and a delivery solution, you know, for your business
• 34:58
  Speaker 9: if you're doing a lot of deliveries. So it' it's
• 35:00
  Speaker 9: just been the biggest blessing for our business literally because
• 35:04
  Speaker 9: we were kind of unorganized then. You know, we didn't
• 35:05
  Speaker 9: have a driver app, we didn't have any dispatch. Everything
• 35:08
  Speaker 9: was going through Shopify, so that just made everything a
• 35:10
  Speaker 9: lot more simpler. And you know, we of course we're
• 35:12
  Speaker 9: going to continue to use onfully until we build our
• 35:14
  Speaker 9: own custom you know solution, but Awfully, I recommend that
• 35:17
  Speaker 9: to anyone that's using anything with delivery.
• 35:20
  Speaker 3: Weed anything.
• 35:20
  Speaker 9: The customers transparency, they can like they feel more safe
• 35:23
  Speaker 9: used than that because there's messages tracking system like that
• 35:27
  Speaker 9: just makes them feel more comfortable to use your service.
• 35:31
  Speaker 7: So so of the restaurants women.
• 35:36
  Speaker 3: Yeah, yeah, a lot, a lot.
• 35:38
  Speaker 9: Black women support us more than anything, not even just
• 35:40
  Speaker 9: the restaurants, as Black women in general, they just support
• 35:42
  Speaker 9: us more. Again, no shade to black men or anybody else,
• 35:46
  Speaker 9: but black women they really support us.
• 35:47
  Speaker 6: That's all like a fifty to fifty split between It's
• 35:51
  Speaker 6: not it's not really a bad breakdown, but it's like
• 35:56
  Speaker 6: most restaurants are in general are owned by men, but
• 36:00
  Speaker 6: the majority of your restaurants are.
• 36:02
  Speaker 3: Owned by yep yep.
• 36:06
  Speaker 7: Why is that?
• 36:07
  Speaker 6: Is that just through more black women own restaurants than
• 36:10
  Speaker 6: black men in your case study.
• 36:13
  Speaker 9: I don't know, because again there's some restaurants whereas like
• 36:16
  Speaker 9: you know, they're joint you know, co founders.
• 36:19
  Speaker 3: You know, you can say there are men and women.
• 36:20
  Speaker 9: So again from what I've seen and what I've asked around,
• 36:22
  Speaker 9: and who was you know, who was a black woman
• 36:24
  Speaker 9: owned Some of them were co founders with you know,
• 36:27
  Speaker 9: with their husband and stuff like that. But from what
• 36:28
  Speaker 9: I've seen from who we partner with.
• 36:30
  Speaker 3: Most of them were black women.
• 36:31
  Speaker 8: So when I'm putting in my application, I'm sure there's
• 36:34
  Speaker 8: been times when you guys have denied applications or say,
• 36:38
  Speaker 8: you know what this is in a restaurant that fits
• 36:40
  Speaker 8: our business? What are the things that I have to
• 36:42
  Speaker 8: have If I'm a restaurant tour and I'm trying to
• 36:45
  Speaker 8: be on black.
• 36:46
  Speaker 9: And a brick and mortar. Can't be out of your
• 36:48
  Speaker 9: apartment or anywhere else. You have to be at a
• 36:50
  Speaker 9: location that's safe for people to come pick up.
• 36:53
  Speaker 3: That's number one.
• 36:54
  Speaker 9: And you know, of course you got you got, you
• 36:56
  Speaker 9: gotta clan that you're black again, because it could be
• 36:58
  Speaker 9: you could be Hispanic, you could be black, you could
• 36:59
  Speaker 9: be whatever. But if you claim that you're black, how
• 37:02
  Speaker 9: do you determine it black? Well, well, we let them
• 37:05
  Speaker 9: determine that. I can't determine if you're black or that.
• 37:07
  Speaker 9: That's not my job.
• 37:08
  Speaker 3: If you said you're black, you're black, if you claim.
• 37:10
  Speaker 7: That, how do you because it could be a white restaurant.
• 37:13
  Speaker 9: Oh no, no, no, we I mean we meet the
• 37:15
  Speaker 9: restaurants and you know, we meet the owners, we meet
• 37:18
  Speaker 9: with them, you know, we go there, we put the
• 37:19
  Speaker 9: sticker up. You know, we take pictures with them, so
• 37:21
  Speaker 9: we always meet them. But honestly, most of the time,
• 37:25
  Speaker 9: if they're white, there just them like can I sign up?
• 37:27
  Speaker 9: I'm white, I'm aging, So they're just kind of like, well,
• 37:29
  Speaker 9: can I do this? Black people, you know, they usually
• 37:31
  Speaker 9: just kind of sign up because you know, of course.
• 37:33
  Speaker 3: You know, they know they're black. But if they're not black,
• 37:35
  Speaker 3: they usually ask me if they can sign up for us.
• 37:37
  Speaker 6: So that's usually how maybe, but this is an interesting question.
• 37:41
  Speaker 6: Black is a very complicated word because who's really black.
• 37:46
  Speaker 6: It could be taking a lot of different terms. So
• 37:48
  Speaker 6: is this black African American or is it black just
• 37:51
  Speaker 6: skin color, which would include Caribbean, African, Latin black, Yeah,
• 37:57
  Speaker 6: Afro Latina.
• 37:58
  Speaker 3: It includes everyone.
• 37:59
  Speaker 9: If you if you claim that you're black, again, we
• 38:02
  Speaker 9: we we partner with mostly African American business, but of
• 38:05
  Speaker 9: course we're deliver your making own business and Africa.
• 38:08
  Speaker 3: If you if you, if.
• 38:09
  Speaker 9: You know the main you know the goal of what
• 38:11
  Speaker 9: we're trying to do, and that circulate the dollar, and
• 38:13
  Speaker 9: it's for the black community.
• 38:14
  Speaker 6: So I got if your skin is brown or black
• 38:17
  Speaker 6: or like light skin, I don't know what I'm saying,
• 38:21
  Speaker 6: is that because nationality is a big thing, especially like
• 38:24
  Speaker 6: and like in New York, Like is it very like
• 38:26
  Speaker 6: this is a complicated conversation. But you got Dominican Dominicans
• 38:31
  Speaker 6: shout out to all.
• 38:31
  Speaker 7: Of my Dominicans.
• 38:34
  Speaker 6: So it's just this what got They'll be darker than Akon,
• 38:38
  Speaker 6: but they won't say that they're black because they say
• 38:41
  Speaker 6: that they're Latino.
• 38:42
  Speaker 9: That's what I mean by that. If you you could
• 38:44
  Speaker 9: be the blackest person, but if you say you're not black,
• 38:46
  Speaker 9: then you're not black. That's it's up to you to
• 38:49
  Speaker 9: I'm not I'm not judging on who's black enough who's not.
• 38:51
  Speaker 3: I don't care.
• 38:52
  Speaker 9: You could be light skinned to be and be black,
• 38:54
  Speaker 9: and in the mind you could be have better line
• 38:56
  Speaker 9: and tensions for black people than someone who's dark skinned.
• 38:58
  Speaker 3: So it doesn't matter to me. It's more about your mindset.
• 39:01
  Speaker 9: And if you claim that you're black and you want
• 39:02
  Speaker 9: to work with black people, then you're good with You're
• 39:05
  Speaker 9: good bye men, all right?
• 39:07
  Speaker 8: The reason the qualifications. So I gotta have a brick
• 39:09
  Speaker 8: and mortar for sure. I gotta identify as black as
• 39:13
  Speaker 8: anything else. No, that's so we're not doing ghost kitchens, right, No,
• 39:18
  Speaker 8: we do ghost kitchens.
• 39:19
  Speaker 7: You just gotta have You gotta have some kitchen.
• 39:21
  Speaker 9: You gotta have a kitchen, kitchen exactly where you're actually
• 39:24
  Speaker 9: certified and stuff like that. We can't pick up from
• 39:25
  Speaker 9: your home, We can't pick up from anywhere like a
• 39:27
  Speaker 9: pop up. It has to be where it's somewhere legit,
• 39:30
  Speaker 9: where you know other people are operating out of as well.
• 39:32
  Speaker 6: So it could be not a restaurant but a kitchen,
• 39:34
  Speaker 6: yeah for sure.
• 39:35
  Speaker 9: Yeah, a bar like the bar could be selling his
• 39:37
  Speaker 9: drinks because go in there and pick.
• 39:39
  Speaker 7: Up the food, goest kitchen shout and you know him
• 39:41
  Speaker 7: not your banging.
• 39:42
  Speaker 6: Yeah, oh yeah, yeah, yeah, yeah, yeah yeah Baltimore.
• 39:46
  Speaker 7: So is he signed up with your thing?
• 39:48
  Speaker 3: Not yet?
• 39:49
  Speaker 8: Not yet? You got to make that not your favorite
• 39:54
  Speaker 8: line is you know what it is? Black support bet
• 39:56
  Speaker 8: than child support.
• 39:59
  Speaker 3: It's that for real, You were saying a lot of stuff.
• 40:04
  Speaker 3: Let me think about that.
• 40:06
  Speaker 8: We're gonna make a code.
• 40:07
  Speaker 6: But so he's the one that really put us on
• 40:09
  Speaker 6: the ghost kitchens and it it's one of these things
• 40:11
  Speaker 6: that really took off during the pandemic because a lot
• 40:13
  Speaker 6: of times people don't have enough resources to have their
• 40:16
  Speaker 6: full restaurant. Yeah, but you know, you can have an
• 40:19
  Speaker 6: industrial coach kitchen is huge here.
• 40:21
  Speaker 3: They're very convenient too, They're very easy. Like we have
• 40:24
  Speaker 3: a few ghost kitchen.
• 40:26
  Speaker 9: Look just watch out because we're gonna do something like that.
• 40:28
  Speaker 9: For of course, we're gonna do it for black restaurants.
• 40:30
  Speaker 9: We got to create more black on restaurants. So I've
• 40:32
  Speaker 9: already been thinking about doing something like that. We're going
• 40:34
  Speaker 9: to have the infrastructure, the technology to partner with one
• 40:36
  Speaker 9: of these companies. Of course it won't be Tryotter. That's
• 40:39
  Speaker 9: the ex owner of uber Ec owns that. But we'll
• 40:40
  Speaker 9: partner with someone else that does it. And what will
• 40:43
  Speaker 9: do the same thing try Otter is. So what it
• 40:46
  Speaker 9: does is it consolidates all of the all of all
• 40:48
  Speaker 9: of the delivery platforms in the one So basically, if
• 40:50
  Speaker 9: you got you know, five six tablets and you want
• 40:53
  Speaker 9: to have it on one tablet, that's what a dust wing.
• 40:55
  Speaker 9: You can accept all the delivery orders on one tablet.
• 40:57
  Speaker 9: So that's where a lot of the ghost kitchens use.
• 40:59
  Speaker 9: Because you know X on the Er he kind of
• 41:01
  Speaker 9: you know, he owned that company. He set it up
• 41:02
  Speaker 9: that way where you know they partner with try I
• 41:04
  Speaker 9: think he owns that too, and then uh, you know,
• 41:06
  Speaker 9: it's just really convenience.
• 41:07
  Speaker 8: So you'll see Ober post amazing and see Black and Mobile.
• 41:09
  Speaker 8: Oh yeah, you can say that.
• 41:11
  Speaker 9: Two months, two months, two months, you'll see a Black
• 41:12
  Speaker 9: and Mobile on Tryouter, your Seals on Square, and then
• 41:15
  Speaker 9: about three to four months your Seals on Toast and
• 41:17
  Speaker 9: Childie Child is the same thing as Try just you know, competition.
• 41:21
  Speaker 6: So okay, So yeah, so what are your thoughts on
• 41:25
  Speaker 6: the space moving forward? Because I feel like this is
• 41:29
  Speaker 6: one of these things only gonn get bigger and bigger
• 41:31
  Speaker 6: because people used to order from If you think about it,
• 41:33
  Speaker 6: it's like it's very similar to Uber. Like before you
• 41:37
  Speaker 6: had to call a cab and nobody called cabs anymore.
• 41:40
  Speaker 6: Everybody just called Uber the lift and before you call
• 41:43
  Speaker 6: the delivery, like you get like those pamphlets.
• 41:46
  Speaker 3: Yeah, and you call like the number and.
• 41:48
  Speaker 7: Like you know what I mean, like you call.
• 41:50
  Speaker 3: This has been piece has been huge for years in
• 41:52
  Speaker 3: the in the eighties, seventies, it's been.
• 41:54
  Speaker 6: Huge, but now nobody does that. Everybody just Uber eats, Grub, Hug,
• 41:58
  Speaker 6: Black and Mobile. So you feel this is just going
• 42:02
  Speaker 6: to continue to get bigger and bigger, and what's the
• 42:04
  Speaker 6: next evolution.
• 42:05
  Speaker 9: I mean, from what we've seen, it's only been getting
• 42:07
  Speaker 9: bigger and bigger. From twenty five thousand to find a thousand.
• 42:09
  Speaker 9: Our goal is at least hit a million this year.
• 42:11
  Speaker 9: So I don't see food delivery going anywhere. Like Aaron
• 42:14
  Speaker 9: was saying, we can go into different markets, so we
• 42:16
  Speaker 9: can go into clothing, we can go into grocery, we
• 42:19
  Speaker 9: can do all that stuff. But it's first mastering the
• 42:21
  Speaker 9: food delivery and getting the system down right and then
• 42:24
  Speaker 9: expanding from there. You know, I don't see this industry
• 42:26
  Speaker 9: going anywhere. Like you said, it's only growing and people
• 42:28
  Speaker 9: are not going outside as much. And I'm the type
• 42:31
  Speaker 9: of person where I'd rather order delivery than go over.
• 42:33
  Speaker 3: Is the biggest thing in the world right now. Everything
• 42:36
  Speaker 3: is delivered and everything convenient.
• 42:37
  Speaker 9: It's so convenient to just be at home and just
• 42:40
  Speaker 9: get everything delivered to you, doesn't matter what it is.
• 42:42
  Speaker 3: I don't see it going anywhere.
• 42:44
  Speaker 6: So talk about you said that you want to take
• 42:47
  Speaker 6: this bigger than just food, for sure, what's.
• 42:50
  Speaker 7: The vision with that?
• 42:51
  Speaker 9: So we know food now, so we're comfortable with that,
• 42:54
  Speaker 9: so we have to get that in order, but going
• 42:56
  Speaker 9: to other markets won't be hard. We just have to
• 42:59
  Speaker 9: have a mechanism to just protect ourselves and protect the
• 43:03
  Speaker 9: customers and the restaurants from things being stolen or not restaurants,
• 43:07
  Speaker 9: the businesses from things being stolen, just making sure that
• 43:10
  Speaker 9: is safe. But Amazon delivers everything, so we can deliver everything.
• 43:13
  Speaker 9: Of course we're not going to be you know, getting
• 43:15
  Speaker 9: into things like Amazon. It'll really be like stuff that
• 43:17
  Speaker 9: we can deliver, like I said, groceries and some clothing items.
• 43:20
  Speaker 9: But I mean, why not, you know, why not deliver
• 43:22
  Speaker 9: everything that we can to have a black owned.
• 43:25
  Speaker 3: Just it's like talket place headquarter. Just get you like,
• 43:28
  Speaker 3: partner with someone like we by Black will Again I don't.
• 43:35
  Speaker 9: Know because I have an actual update on the on
• 43:37
  Speaker 9: the grocery store, but when when it does happen, because
• 43:39
  Speaker 9: I know it's gonna happen something like that. But we
• 43:41
  Speaker 9: can partner with you know, that's an ideal situation. But
• 43:44
  Speaker 9: just being able to deliver everything, like partner with me
• 43:46
  Speaker 9: by Black for example, and delivering everything.
• 43:48
  Speaker 3: That's ideal.
• 43:49
  Speaker 9: Just being able to deliver everything all black business.
• 43:53
  Speaker 8: So y'all got the app obviously it's a brand. And
• 43:55
  Speaker 8: now you got into the merchandising as well, and so
• 43:57
  Speaker 8: is that something because I know that you guys started
• 43:59
  Speaker 8: designing the shirts and everything that is. That's something that
• 44:01
  Speaker 8: like we're.
• 44:02
  Speaker 3: Trying to start it off small. Really, we wasn't really
• 44:04
  Speaker 3: trying to sell us to nobody.
• 44:05
  Speaker 9: We were just doing it because we wanted to wear
• 44:06
  Speaker 9: you know, we have to get our own identity. So
• 44:08
  Speaker 9: we just started you know, you know, getting a logo
• 44:10
  Speaker 9: together and we put our own thing together. But you know,
• 44:13
  Speaker 9: we sell shirts now, you know, not as much as
• 44:15
  Speaker 9: you know, we don't really promote that. We're selling shirts
• 44:17
  Speaker 9: and bags like it's really for the drivers. That's kind
• 44:19
  Speaker 9: of who we promoted you more. But you know, we
• 44:21
  Speaker 9: got some merchandise.
• 44:23
  Speaker 7: How is funding? Have you got self funded all this yourself?
• 44:26
  Speaker 3: Yeah? Self funding.
• 44:26
  Speaker 9: So we've had some loans, some Shopify you know shopif
• 44:29
  Speaker 9: like the capital, so we've done that.
• 44:31
  Speaker 7: We've people might not know what that is.
• 44:33
  Speaker 9: Yeah Shopify listen. I love Shopify before onfully, that is
• 44:37
  Speaker 9: the number one savor of the business. That's the reason
• 44:40
  Speaker 9: why I'm here because I taught myself Shopify by reading
• 44:42
  Speaker 9: the help center. I went to the help center said
• 44:44
  Speaker 9: I don't know how to design a website. I don't
• 44:45
  Speaker 9: know anything about e commerce. But I'm gonna learn it.
• 44:47
  Speaker 9: So anyone that's getting e commerce, Wix and all that stuff,
• 44:50
  Speaker 9: it's all cool, but if you really want to like
• 44:52
  Speaker 9: do some real stuff, you Shopify. That's just what I recommend.
• 44:55
  Speaker 9: Of course, you know this square, but Shopify is like,
• 44:58
  Speaker 9: it's just beautiful. You can make an app on her,
• 44:59
  Speaker 9: you could teach yourself everything and everything is organized with
• 45:02
  Speaker 9: the orders. So I definitely recommend Shopify to anyone that's
• 45:05
  Speaker 9: trying to start the business because it's just just beautiful.
• 45:07
  Speaker 8: Do you remember the initial loan you have to take
• 45:08
  Speaker 8: out to start the business.
• 45:10
  Speaker 3: I didn't take any loan out. I started everything with
• 45:12
  Speaker 3: my own.
• 45:12
  Speaker 9: All money, okay, yeah, delivering food just for CAPR and
• 45:15
  Speaker 9: I started that way.
• 45:16
  Speaker 6: Shopify like once you reach a certain threshold income, then
• 45:19
  Speaker 6: they'll give.
• 45:19
  Speaker 9: You exactly yeah, so they gave you loan you could
• 45:21
  Speaker 9: pay like, you know, twelve thirteen, fifteen, seventeen percent, and
• 45:25
  Speaker 9: that's literally what I did. You know it will It
• 45:27
  Speaker 9: went from like five thousand to ten thousand and sixty thousand,
• 45:30
  Speaker 9: so it just kept going from there. You know, of course,
• 45:32
  Speaker 9: you got to pay it back and take it out
• 45:33
  Speaker 9: of your daily sales. But I mean when you're making money.
• 45:36
  Speaker 9: It's helping us a lot to he just to survive.
• 45:38
  Speaker 9: It helped us a lot.
• 45:39
  Speaker 3: Definitely.
• 45:40
  Speaker 6: What you would you do with the capital just hire
• 45:43
  Speaker 6: new drivers? Well, no, you're not really hiring drivers because
• 45:46
  Speaker 6: they can't paid commission, right, so it's.
• 45:47
  Speaker 9: No drivers don't get paid commission. So we use it
• 45:49
  Speaker 9: to do marketing. But it was mostly tours app development,
• 45:52
  Speaker 9: So that's what we use most of the money for
• 45:53
  Speaker 9: because you know, they need the money up front, so
• 45:55
  Speaker 9: that's kind of what we used, literally more than half
• 45:58
  Speaker 9: of the money. Well, honestly, the busines. This bill was
• 46:00
  Speaker 9: back up the most you know, to get started in
• 46:02
  Speaker 9: the business. It was thirty dollars to get on Shopify
• 46:04
  Speaker 9: and then from there it was like one hundred dollars
• 46:05
  Speaker 9: on offully. So it wasn't even much aside the business.
• 46:07
  Speaker 9: But those deftly bills pick up technology. Oh yeah, as
• 46:11
  Speaker 9: you keep going orders, the more costs. Yeah, servers and
• 46:14
  Speaker 9: all that stuff starts to pick up.
• 46:16
  Speaker 6: So okay, are you playing on expanding your team? Not
• 46:19
  Speaker 6: the drivers but the actual business team.
• 46:22
  Speaker 9: The two positions I want to expand on it is
• 46:24
  Speaker 9: definitely email marketing because I'm not the best at design
• 46:27
  Speaker 9: and stuff. Like, you know, I'm an entrepreneur, but I
• 46:29
  Speaker 9: have to teach myself email marketing. We got like seventy
• 46:31
  Speaker 9: thousand emails and I don't know what to do because
• 46:33
  Speaker 9: I'm not at I'm not.
• 46:34
  Speaker 3: Good at email marketing. So definitely that some ads like
• 46:36
  Speaker 3: Google ads, Facebook.
• 46:38
  Speaker 9: Ads, like I would say someone that knows that, And
• 46:40
  Speaker 9: as of now, those are the only two positions that
• 46:42
  Speaker 9: I would see that we would need because I'll do
• 46:44
  Speaker 9: everything else myself. I got my brother and my mom,
• 46:46
  Speaker 9: so you know, we kind of we do it all ourselves.
• 46:48
  Speaker 9: But eventually, you know.
• 46:49
  Speaker 7: It's good to get out of doing it yourself.
• 46:51
  Speaker 3: Though, Oh yeah, for sure.
• 46:51
  Speaker 9: That's why we're doing the automation with with the drivers,
• 46:54
  Speaker 9: so we don't have to do that no more. Literally,
• 46:56
  Speaker 9: anything we're ordering we want have to take care of.
• 46:58
  Speaker 9: But I still want to be hands on in a business.
• 47:00
  Speaker 9: It's just for a couple more years, maybe until we're
• 47:01
  Speaker 9: in our fifth year, and then kind of delegate it,
• 47:03
  Speaker 9: you know, just to make sure that we're going where
• 47:05
  Speaker 9: we need to be.
• 47:06
  Speaker 8: So you got Philly, uh, you got Atlanta, and New
• 47:09
  Speaker 8: York is on the way. Expansion is you said before
• 47:12
  Speaker 8: you weren't ready for New York. Can you explain to
• 47:15
  Speaker 8: to the people why.
• 47:16
  Speaker 9: I'm a type of person where I'd rather not do
• 47:18
  Speaker 9: business at all and then do bad business.
• 47:20
  Speaker 3: So I knew that we try to go to New
• 47:22
  Speaker 3: York and just.
• 47:22
  Speaker 9: Rush it, and I'm impatient, you know, I'm Aaron over
• 47:25
  Speaker 9: some I'm energetic. I'll make a wrong decision because I'm
• 47:27
  Speaker 9: so hyped to do it, like I know I can
• 47:29
  Speaker 9: do it, and then when I fail, I'm like, I'm like, shit.
• 47:32
  Speaker 8: He was right, bro was right.
• 47:34
  Speaker 9: So I was like I knew from it. I knew
• 47:36
  Speaker 9: from the rip We're not ready for New York. It's
• 47:38
  Speaker 9: just it's too much, you know, Like what's going on
• 47:40
  Speaker 9: with this live It's different regulations here, like definitely for
• 47:42
  Speaker 9: bike drivers just to have a license plate some of them.
• 47:44
  Speaker 9: Like there's just a lot of regulations here, crossing the
• 47:47
  Speaker 9: bridges and all that. And I want to make sure
• 47:48
  Speaker 9: we don't mess up New York, like going through the
• 47:50
  Speaker 9: challenges and going through all the little mess ups that
• 47:52
  Speaker 9: you're going to go through in business. We had to
• 47:53
  Speaker 9: learn so much. Now when we go to New York,
• 47:55
  Speaker 9: we're gonna be ready. Now when we go to La
• 47:57
  Speaker 9: wherever we go, we know we're gonna be ready because
• 47:59
  Speaker 9: we know what the do to succeed.
• 48:00
  Speaker 3: So we just wanted to make sure a city like that,
• 48:02
  Speaker 3: And that's why I told you we didn't fail inmore.
• 48:05
  Speaker 3: It was a test shob but we could have done
• 48:07
  Speaker 3: it just a little difficult. We can't do.
• 48:10
  Speaker 9: So, you know, we just know that New York just now.
• 48:13
  Speaker 9: Of course not already now. But drivers is the main thing,
• 48:15
  Speaker 9: you know, having drivers. Like I said, restaurants are going
• 48:17
  Speaker 9: to sign up. New York has already been showing love.
• 48:19
  Speaker 9: We probably already got like ten people to sign up already.
• 48:21
  Speaker 9: So New York has been showing love. But drivers, it
• 48:24
  Speaker 9: is like if we get all them orders, who's going
• 48:26
  Speaker 9: to do it? And we're not gonna be out here
• 48:28
  Speaker 9: on our bikes running for city, you know what I mean.
• 48:30
  Speaker 3: So it's like we can't.
• 48:31
  Speaker 8: Still you're still on the bike. He rides the bikes.
• 48:37
  Speaker 3: We about to go through a bike right right. I
• 48:39
  Speaker 3: take my son on my bike. I do it. Bike
• 48:41
  Speaker 3: is my lifestyle. I love it. So I gain a
• 48:44
  Speaker 3: little way. I stopped on the bike, I get a
• 48:47
  Speaker 3: little wait.
• 48:49
  Speaker 8: So I didn't even know that. So when you go
• 48:50
  Speaker 8: to different cities. You gotta so New York you need
• 48:53
  Speaker 8: a license to play with other regularly.
• 48:54
  Speaker 9: A fast bike thirty two months, so you need to
• 49:00
  Speaker 9: you just have to have like you have to go
• 49:01
  Speaker 9: to the state or something. I forget exactly what it was,
• 49:03
  Speaker 9: but I know for the other services they make you
• 49:05
  Speaker 9: do that you can't deliver in New York. So that
• 49:07
  Speaker 9: was one of the things that we have to consider
• 49:09
  Speaker 9: that for drivers. And then just the bridges and just
• 49:12
  Speaker 9: it's a different market.
• 49:14
  Speaker 3: Atlanta spread out. You need a car out there.
• 49:16
  Speaker 5: I heard.
• 49:17
  Speaker 9: You don't want to be in a car out here,
• 49:18
  Speaker 9: you know, you want to be on a bike and
• 49:19
  Speaker 9: kind of short distance stuff like that.
• 49:21
  Speaker 3: So it's just it's just a lot different.
• 49:23
  Speaker 7: So Brooklyn. Brooklyn is Brooklyn the first target in New York.
• 49:28
  Speaker 3: The most restaurants.
• 49:29
  Speaker 9: From what I've seen, that the most black on restaurants.
• 49:31
  Speaker 9: You know, we're gonna go everywhere. We'll go to Harlem,
• 49:33
  Speaker 9: we'll go to Queens. You know, everything's kind of near.
• 49:35
  Speaker 9: But Brooklyn is just a lot of people want us
• 49:38
  Speaker 9: to come out there. You know, we know eat Okre.
• 49:39
  Speaker 9: I know, I know you'll probably heard of them Eat
• 49:41
  Speaker 9: Okre the directory, so I know he's out in Brooklyn,
• 49:43
  Speaker 9: he's you know, based out there.
• 49:44
  Speaker 3: You know he has a lot of restaurants, So it's
• 49:46
  Speaker 3: just gonna be easy for us to find the restaurants
• 49:47
  Speaker 3: and partner with them.
• 49:49
  Speaker 7: So and you're just doing it cold calling.
• 49:52
  Speaker 9: I'm about to go literally after showing up, and we're
• 49:55
  Speaker 9: gonna hand him a flyer, introduce ourselves, and we're gonna
• 49:57
  Speaker 9: go back next week and we're gonna do the same
• 49:58
  Speaker 9: thing that we ignore them, whether you know they love
• 50:02
  Speaker 9: us or not. You're gonna hear us on the d
• 50:04
  Speaker 9: m's gonna d M you, we're gonna email you, and
• 50:06
  Speaker 9: we're going to show up about four times.
• 50:08
  Speaker 3: And that's just what we're gonna do.
• 50:09
  Speaker 7: Make sure you go to b K are you?
• 50:14
  Speaker 3: Yeah? I think it's on my route.
• 50:16
  Speaker 8: It's just one of our sweet spots people.
• 50:19
  Speaker 9: So wait, what's your favorite besides what's your favorite black
• 50:22
  Speaker 9: on restaurant?
• 50:23
  Speaker 3: What type of food do y'all like?
• 50:24
  Speaker 8: My favorite Black owned is, uh, the Grail Lounge.
• 50:28
  Speaker 3: Was going to go there last time.
• 50:30
  Speaker 8: I love the lounge.
• 50:31
  Speaker 7: And in Brooklyn or your favorite period and well in
• 50:36
  Speaker 7: New York, let's just say New York.
• 50:38
  Speaker 6: B knin that's that's all, so we got to support
• 50:41
  Speaker 6: who supports us.
• 50:42
  Speaker 3: So y'all think that we're gonna help y'all find you restaurants.
• 50:45
  Speaker 8: Absolutely, absolutely, no doubt. Light house all, get your craft,
• 50:50
  Speaker 8: get the surpri.
• 50:54
  Speaker 9: That's gonna be the best thing is putting y'all on
• 50:56
  Speaker 9: the restaurants in your own city.
• 50:57
  Speaker 3: You're not from here.
• 50:59
  Speaker 8: I mean they are similar. The ones I said was
• 51:01
  Speaker 8: all West Indian, so go star to.
• 51:03
  Speaker 3: Honestly, we go for more to vegan ones. We go
• 51:05
  Speaker 3: for a lot of big restaurants. Yeah, greedy, greedy vegan.
• 51:10
  Speaker 3: That's a good one. There was one more, but she's
• 51:13
  Speaker 3: not out here. She's in Atlanta.
• 51:14
  Speaker 1: Now.
• 51:15
  Speaker 3: It was bad vegan.
• 51:17
  Speaker 6: I don't know if you heard, but I just had
• 51:18
  Speaker 6: some vegan food in Atlanta.
• 51:20
  Speaker 3: Man black on vegan food Atlanta, Atlanta? Where'd you go?
• 51:26
  Speaker 7: What you trying to? Thank? My man?
• 51:27
  Speaker 6: Neil put me on to it. I forgot the name
• 51:30
  Speaker 6: of it, but it was what kind of food did this?
• 51:32
  Speaker 6: It was like one of these things where it was like,
• 51:34
  Speaker 6: you know, hamburgers and.
• 51:37
  Speaker 7: Hilly dog fish like the vegan.
• 51:40
  Speaker 8: Like a vegan.
• 51:42
  Speaker 7: It's a vegan.
• 51:42
  Speaker 3: Listen.
• 51:43
  Speaker 8: I think y'all connected with slightly vegan too.
• 51:45
  Speaker 9: Right, So we connected with them initially him in Big Days,
• 51:48
  Speaker 9: but kind of didn't work out the best.
• 51:50
  Speaker 3: So we kind of just you know, okay, okay that.
• 51:53
  Speaker 6: Yeah, but I'm not Yeah, it's always good to know
• 51:56
  Speaker 6: about new restaurants. I like to go out to eat
• 51:58
  Speaker 6: a lot, so I'm always asking people, like, you know,
• 52:01
  Speaker 6: get different suggestions. I just want to a restaurant or
• 52:03
  Speaker 6: hall them. I forgot the name of it that was
• 52:06
  Speaker 6: really it was a French It's a black owned French restaurant.
• 52:08
  Speaker 6: Oh that it's like, so I'm gonna look.
• 52:11
  Speaker 7: It up for y'all. Let you know that.
• 52:13
  Speaker 9: See see we find see the thing that's unique about
• 52:15
  Speaker 9: black and mobiles, we find restaurants that again no shade
• 52:18
  Speaker 9: to any directory out there, but the thing is we're
• 52:21
  Speaker 9: on the streets. We're not just using the internet. We
• 52:22
  Speaker 9: go through like we'll be driving to a restaurant. We'll
• 52:25
  Speaker 9: see like, oh they just open, or you know, like
• 52:27
  Speaker 9: we find new restaurants. So our list is like we
• 52:29
  Speaker 9: have a huge list in Philly and everywhere we go
• 52:31
  Speaker 9: because we go through the streets and find the new restaurants.
• 52:34
  Speaker 3: We always got restaurants opening up all the time.
• 52:36
  Speaker 9: You know, some may close and may open, but you
• 52:38
  Speaker 9: always find the unique ones because they're like, you know,
• 52:41
  Speaker 9: smaller that no one knows about.
• 52:42
  Speaker 3: So we're gonna put you all on for sure.
• 52:44
  Speaker 8: I'm looking.
• 52:45
  Speaker 7: So one one question not your thing.
• 52:48
  Speaker 6: And one thing he said that was an issue for
• 52:51
  Speaker 6: him was the drivers sometimes and they like you know,
• 52:55
  Speaker 6: they might take too long, they don't show up, they
• 52:57
  Speaker 6: take whatever take they don't show up. And he was like,
• 53:01
  Speaker 6: ultimately it comes back to the restaurant, it always does.
• 53:03
  Speaker 6: But then ultimately it comes back to the app also,
• 53:06
  Speaker 6: So what's something been some of your challenges?
• 53:08
  Speaker 7: Have you had challenges with restaurants?
• 53:10
  Speaker 3: Not because every accepting the order?
• 53:12
  Speaker 6: Well that every time I order it from Chipotle, I
• 53:16
  Speaker 6: never get what I order for some reason. So I
• 53:18
  Speaker 6: don't know if it's the restaurant that's that's the driving
• 53:21
  Speaker 6: picking up the right I don't know.
• 53:23
  Speaker 3: They're not training the people right where, they're not reading
• 53:25
  Speaker 3: the order, they're giving you guys the wrong food.
• 53:27
  Speaker 7: So have you have you guys had issues with drivers restaurants? Like,
• 53:30
  Speaker 7: what's been some of your challenge?
• 53:31
  Speaker 3: We have those issues. I mean we don't.
• 53:33
  Speaker 9: So here's what I say about drivers, And again, we're
• 53:35
  Speaker 9: kind of strict when it comes to the drivers up
• 53:37
  Speaker 9: and eating the food. We tell them straight up, if
• 53:39
  Speaker 9: you take the food, your fire on your first defense.
• 53:41
  Speaker 7: We don't have they like literally eating people's food.
• 53:44
  Speaker 9: We have never had that happen one time and to
• 53:46
  Speaker 9: your and then they're making it an elaborate excuse of
• 53:49
  Speaker 9: what happened.
• 53:50
  Speaker 8: So is there any insurance for that? Like what do
• 53:51
  Speaker 8: y'all do like female or we.
• 53:54
  Speaker 3: Pay their restaurant. We have to make it again. So
• 53:56
  Speaker 3: we've got to play for a minute.
• 53:58
  Speaker 6: Like this bigger than just Black and Mobile, just the industry.
• 54:01
  Speaker 6: Why would somebody do that? Why would they take somebody's food?
• 54:03
  Speaker 3: They're hungry? Yeah, first they they're hungry.
• 54:06
  Speaker 9: They don't want to do that, it's too far of
• 54:08
  Speaker 9: a delivery, or they want to get back at the company.
• 54:11
  Speaker 9: They think that they're getting.
• 54:12
  Speaker 3: At Uber eats or doing that.
• 54:13
  Speaker 9: A lot of the times is the reasons too. They
• 54:15
  Speaker 9: accepted order and then they oh, well it's too far
• 54:17
  Speaker 9: from it, I don't want to go, so I'm just
• 54:19
  Speaker 9: gonna make an excuse and eat the food. And they
• 54:20
  Speaker 9: also don't understand that when you take the food, you're
• 54:22
  Speaker 9: not hurting Uber eats. The uber is a pay for
• 54:24
  Speaker 9: It's okay. No, the restaurant is suffering.
• 54:26
  Speaker 8: Too, that's what the money.
• 54:28
  Speaker 9: We always saw a restaurant owners always sudden on the phone.
• 54:30
  Speaker 9: We represent you too, So it's not just oh you
• 54:33
  Speaker 9: know we're gonna you know, you guys are on our platform.
• 54:35
  Speaker 9: And I said, we're representing you. Even our drivers. So
• 54:38
  Speaker 9: when we delivered to our customer, even if they get
• 54:40
  Speaker 9: their food, they're rude to you if they just leave it.
• 54:42
  Speaker 9: Like everything that we do represent shit.
• 54:44
  Speaker 7: So you got to check the driver too, though, you
• 54:47
  Speaker 7: got to check the driver.
• 54:49
  Speaker 3: Oh well, we checked the drivers. Like I said, we
• 54:51
  Speaker 3: haven't had one person to eat the food.
• 54:53
  Speaker 8: Is their interview process for the driver, I know, you
• 54:54
  Speaker 8: sit down with the restaurant owned.
• 54:55
  Speaker 9: So we actually call every driver too, So we have someone,
• 54:58
  Speaker 9: We have a couple people actually that call every driver.
• 55:00
  Speaker 3: And it ain't a long interview. It ain't like, oh
• 55:03
  Speaker 3: we'll ask.
• 55:03
  Speaker 9: You questions because it's food to live, you know what
• 55:05
  Speaker 9: I mean, like do you have a car, you know,
• 55:07
  Speaker 9: stuff like that, and your background check, making sure your
• 55:09
  Speaker 9: backround check is clean.
• 55:10
  Speaker 7: We wanted two violations in your dark.
• 55:13
  Speaker 3: Yeah, wanted to. I mean, we make you pay for
• 55:15
  Speaker 3: the food if you have time.
• 55:17
  Speaker 9: I'm literally watching the map, watching what you're doing, So
• 55:19
  Speaker 9: any little sudden moves, I'm calling you. So again, we
• 55:23
  Speaker 9: want to get away from that because we don't want
• 55:25
  Speaker 9: to watch the screen all day. But like stuff like that,
• 55:26
  Speaker 9: where let's say you're taking the food, we'll make you
• 55:29
  Speaker 9: pay for it. You get terminated, it's just kind of yeah,
• 55:32
  Speaker 9: that's your pay because we're not gonna get paid for
• 55:33
  Speaker 9: the order.
• 55:34
  Speaker 3: You took the food and you ate it.
• 55:35
  Speaker 9: Now, you know, we've had issues where a driver literally
• 55:38
  Speaker 9: she had to go because something something happened at school
• 55:41
  Speaker 9: or her daughter, and you know, it was a fight
• 55:42
  Speaker 9: and she had to go. We can't really penalize, you know,
• 55:45
  Speaker 9: stuff like that, but you know, she started to pay
• 55:46
  Speaker 9: for the food and she was willing.
• 55:48
  Speaker 3: To pay for the food.
• 55:49
  Speaker 9: So stuff like that, we got to make sure we
• 55:51
  Speaker 9: protect our company and you know, and them and anyone
• 55:53
  Speaker 9: that doesn't want to do it, they just don't sign up.
• 55:55
  Speaker 3: Because we put all the rules out there. It ain't
• 55:57
  Speaker 3: like a hidden thing.
• 55:58
  Speaker 9: We're like, well, we're gonna take your money now, put
• 56:00
  Speaker 9: it in the in the agreement when you sign and
• 56:02
  Speaker 9: when you sign up, this is this is these.
• 56:04
  Speaker 3: Are rules it hasn't happened often, No, not much.
• 56:07
  Speaker 6: What about if it's a black owned French like if
• 56:09
  Speaker 6: it's a black old franchise owner, like somebody owns Tim McDonald.
• 56:13
  Speaker 7: Yea, yeah yeah black is that qualify?
• 56:15
  Speaker 3: Yeah? We love that. Yeah, we love that. And that's
• 56:19
  Speaker 3: how I feel about that.
• 56:20
  Speaker 9: Like there's certain restaurants that we can deal it with,
• 56:23
  Speaker 9: but I would prefer not to because I kind of
• 56:26
  Speaker 9: am what you're selling to.
• 56:27
  Speaker 3: Sometimes I don't want you. I don't want to me.
• 56:30
  Speaker 3: I don't want to promote McDonald's. Don't if you own
• 56:32
  Speaker 3: McDonald I don't want to sell that to people. I
• 56:33
  Speaker 3: don't want to give that to people. That's how I feel.
• 56:35
  Speaker 3: But business has been on the other side.
• 56:41
  Speaker 8: We know that h that's coming from McDonald's on Friday.
• 56:45
  Speaker 9: If you got Tim McDonald's and you want to sign
• 56:46
  Speaker 9: up and you're black, you can definitely sign.
• 56:48
  Speaker 8: Up with me.
• 56:49
  Speaker 7: Now.
• 56:49
  Speaker 3: The unfortunate thing.
• 56:50
  Speaker 9: The unfortunate thing is is a lot of our restaurants
• 56:53
  Speaker 9: we don't really have chains, you know, Like it's like
• 56:55
  Speaker 9: we're not like a McDonald's, Like you don't see too
• 56:57
  Speaker 9: many of us. But that's a that's a benefit for
• 56:59
  Speaker 9: us because when we signed restaurants up, you're not competing
• 57:01
  Speaker 9: against McDonald's and Popey's all these people that are going
• 57:05
  Speaker 9: off what we did and then you know, selling it
• 57:06
  Speaker 9: and stuff like that, you're going again, you're going against
• 57:09
  Speaker 9: other black and restaurants. But we try to make a
• 57:11
  Speaker 9: non competitive thing where it's like you're selling your thing.
• 57:13
  Speaker 9: Even if y'are selling sell food, y'all make it, y'all
• 57:16
  Speaker 9: weigh and that's it. Because we have some restaurants who
• 57:18
  Speaker 9: act like it's a competition. It's like, this is not
• 57:20
  Speaker 9: a competition. We're all circling our dollar. Like for example,
• 57:23
  Speaker 9: there may be a big restaurant and they got a
• 57:25
  Speaker 9: lot of traffic, but someone may come looking for that
• 57:27
  Speaker 9: restaurant and I find another smaller restaurant and that menu
• 57:29
  Speaker 9: looks better to.
• 57:30
  Speaker 3: Them and it's close. Like that's how it all works,
• 57:32
  Speaker 3: where we're connecting.
• 57:33
  Speaker 9: Everyone's connected, and everyone's getting support, whether that's through traffic
• 57:36
  Speaker 9: or actual dollars.
• 57:37
  Speaker 8: Because you have a think about taking EQUI and somebody
• 57:39
  Speaker 8: startup restaurants, right because if they're starting up and they're
• 57:42
  Speaker 8: coming off your name and you upon them, now, now we.
• 57:46
  Speaker 3: Want you to come up. So I don't really like again,
• 57:48
  Speaker 3: no one. People try to do that to me and
• 57:50
  Speaker 3: I let them, but I want you to come out,
• 57:52
  Speaker 3: Like I literally helped. We helped the restaurant from Baltimore.
• 57:54
  Speaker 3: They were from Baltimore. They moved to Philly.
• 57:55
  Speaker 9: Yeah, no followers, no one knew them or anything like that,
• 57:58
  Speaker 9: but they were big in Baltimore. They got over ten
• 58:00
  Speaker 9: thousand followers. Now like they thank us for helping them
• 58:02
  Speaker 9: get traffic. Like there when they open for three days
• 58:05
  Speaker 9: out of the week, they're busy every day. So we
• 58:06
  Speaker 9: want to see this because in return, again some of
• 58:09
  Speaker 9: the nicest people I met, but they don't even want
• 58:11
  Speaker 9: to accept our money there, like they don't need they
• 58:13
  Speaker 9: just for free, and we don't want to do that.
• 58:15
  Speaker 9: We still support, but it's like I like saying, businesses
• 58:18
  Speaker 9: come out. That's what we should be doing. That's why
• 58:19
  Speaker 9: I said, I want to open up a ghost catching
• 58:21
  Speaker 9: situation where we're helping create new black owned businesses. That
• 58:25
  Speaker 9: is the way for us to be to get out
• 58:27
  Speaker 9: of what we're in. At the end of the day,
• 58:28
  Speaker 9: it's all comes down to economics. We're in survival and
• 58:31
  Speaker 9: the only way for us to do that is of course,
• 58:32
  Speaker 9: patron as in our business.
• 58:33
  Speaker 3: But economics, that's that's gonna be the set of.
• 58:35
  Speaker 6: Everything has a Filipino restaurant. You would think that would
• 58:41
  Speaker 6: be kind of weird.
• 58:42
  Speaker 3: That's unique.
• 58:43
  Speaker 6: Yeah, so what's the what's the thing that how any
• 58:46
  Speaker 6: restaurant on your platform that you wouldn't expect a black
• 58:50
  Speaker 6: person to own?
• 58:51
  Speaker 9: Yeah, Japanese store was one of Detroit where they were
• 58:53
  Speaker 9: like selling habachi and I'm like, like, here was the
• 58:56
  Speaker 9: craziest thing to make. There was no black people in
• 58:58
  Speaker 9: there working almost like none of this. It was like
• 59:01
  Speaker 9: y'all really doing it, like ya, I ain't got you know,
• 59:03
  Speaker 9: they had black people working for them, but it was
• 59:04
  Speaker 9: like the chefs, it was just like it was like
• 59:06
  Speaker 9: a Japanese so you would not know it was black OneD.
• 59:08
  Speaker 9: So that is impressive the one they were on the
• 59:11
  Speaker 9: platform before. But they're waiting on the integration with like
• 59:13
  Speaker 9: you know, Squaring toes the better box they're black on.
• 59:17
  Speaker 9: They said all Chinese were amazing like stuff like that
• 59:19
  Speaker 9: where it's like it's just you know, you can make everything.
• 59:22
  Speaker 6: I went to a Chinese vegan restaurant and it was
• 59:24
  Speaker 6: pretty it was pretty amazing.
• 59:26
  Speaker 3: Yes, anything vegan is amazing.
• 59:28
  Speaker 8: Vegan and when you just said that, I thought about
• 59:30
  Speaker 8: this cupcake spot I went to. It was in Scarsdale,
• 59:33
  Speaker 8: New York, so it's an affluent white neighborhood and when
• 59:36
  Speaker 8: you go in, it's like like white teenagers working there.
• 59:39
  Speaker 8: And then I went to Bloomingdale's and they had these
• 59:41
  Speaker 8: taste testers and I'm like, what is this? They was
• 59:43
  Speaker 8: like small cakes. I'm like, who owned this? I want
• 59:45
  Speaker 8: to get a kid in internship and it was a
• 59:47
  Speaker 8: black man and a woman like that's our shot, we
• 59:49
  Speaker 8: own it. And I was like, Oh, that's amazing.
• 59:52
  Speaker 3: I need an internship that French black on restaurant. Yeah.
• 59:55
  Speaker 3: I really don't know about that.
• 59:58
  Speaker 9: A major thing. You know, It's cool. Like I always
• 1:00:01
  Speaker 9: say this, multiple ways to support black business.
• 1:00:02
  Speaker 3: Everyone knows.
• 1:00:03
  Speaker 9: You can spend your dollar with them, you can share
• 1:00:04
  Speaker 9: them on social media, all that stuff. The best way
• 1:00:07
  Speaker 9: to support a black business is working for them. We
• 1:00:09
  Speaker 9: work for everyone else, but we don't put that same energy.
• 1:00:12
  Speaker 9: I'm not saying all of us, but we don't put
• 1:00:13
  Speaker 9: that same energy into working for other black people.
• 1:00:16
  Speaker 3: That's the number one way. And I'm not just saying
• 1:00:18
  Speaker 3: that because we need drivers.
• 1:00:18
  Speaker 9: I'm saying that because I'm seeing restaurants go out of
• 1:00:21
  Speaker 9: business and having a worker shortage and all that stuff,
• 1:00:25
  Speaker 9: like they're hired all the time. It's like we just
• 1:00:27
  Speaker 9: we gotta work for we gotta work for our business.
• 1:00:29
  Speaker 9: Is that something we gotta work for them if we're
• 1:00:31
  Speaker 9: not gonna support them and you know, patronize them, working
• 1:00:33
  Speaker 9: for them whatever we can do.
• 1:00:34
  Speaker 3: But that's just how we have to, you know, just
• 1:00:36
  Speaker 3: win economically.
• 1:00:37
  Speaker 6: Are there any shots that Derek Falcon another restaurant owner
• 1:00:40
  Speaker 6: from Baltimore, He said that is his formula seven items
• 1:00:44
  Speaker 6: on the menu, because you don't want to have too
• 1:00:45
  Speaker 6: many items. So from you, from your perspective, what separates
• 1:00:49
  Speaker 6: the restaurants that are successful, Yeah, restaurants that's not successful.
• 1:00:52
  Speaker 3: I actually agree with that.
• 1:00:54
  Speaker 9: Like if you have if you're selling one hundred and
• 1:00:55
  Speaker 9: fifty items, I'm not looking through that menu. I'm going
• 1:00:58
  Speaker 9: through what I know normally, I'm gonna just get the
• 1:01:00
  Speaker 9: So I agree that the shorter of the menu seven
• 1:01:02
  Speaker 9: is a little low, but again it works for some people.
• 1:01:04
  Speaker 9: You know, if you know, you make that really good,
• 1:01:06
  Speaker 9: make it. So I think that what separates and we're
• 1:01:08
  Speaker 9: talking about delivery food delivery, what separates the successful ones
• 1:01:11
  Speaker 9: on Black and Mobile and the ones that don't do
• 1:01:13
  Speaker 9: as well is really how much time they put into it,
• 1:01:15
  Speaker 9: like putting good images of the food people want. They
• 1:01:18
  Speaker 9: don't want to see a logo. They don't want to
• 1:01:19
  Speaker 9: see just a blank image. They want to see what
• 1:01:21
  Speaker 9: the food look like. They eat with their eyes first,
• 1:01:23
  Speaker 9: so when they go to the app, damn, that looks good, Like,
• 1:01:25
  Speaker 9: I want to order that now.
• 1:01:26
  Speaker 3: So that's the first thing they do telling people about
• 1:01:28
  Speaker 3: black people.
• 1:01:28
  Speaker 9: But there's restaurants that we've had they it's like Black
• 1:01:31
  Speaker 9: and ob but don't exist.
• 1:01:32
  Speaker 3: But yeah, we're a partners, but Uber East exists and
• 1:01:34
  Speaker 3: like it's like we're like the low key under the
• 1:01:36
  Speaker 3: table one.
• 1:01:37
  Speaker 9: It's like, you know, like so if you want to
• 1:01:39
  Speaker 9: be successful, you got to let people know that you know,
• 1:01:41
  Speaker 9: you're on Black and Move. But it's really just about
• 1:01:43
  Speaker 9: the presentation on how you look on the app. And
• 1:01:45
  Speaker 9: that's any food deliver service. If you've got good images
• 1:01:47
  Speaker 9: on there and the prices are right and you know
• 1:01:49
  Speaker 9: you're not going up forty percent on the price.
• 1:01:51
  Speaker 3: And you know, that's just how you be successful and every.
• 1:01:54
  Speaker 9: Time, but a lot of times your food just has
• 1:01:55
  Speaker 9: to be good, like there be restaurants that you're just.
• 1:01:58
  Speaker 3: Not making good food, and no one's no order for
• 1:02:00
  Speaker 3: me fortunately, untunately. Just listen, I've tried some bad food before.
• 1:02:04
  Speaker 3: You know.
• 1:02:04
  Speaker 9: I ain't saying no names, but side it is. You know,
• 1:02:06
  Speaker 9: everybody don't cook the same.
• 1:02:09
  Speaker 7: There you have it, ladies better than y'all. I appreciate
• 1:02:13
  Speaker 7: y'all brothers, man, try any other questions for them.
• 1:02:15
  Speaker 8: No, man, everything you're saying is the epitome of what
• 1:02:18
  Speaker 8: we're doing. So I'm glad to see two young brothers
• 1:02:20
  Speaker 8: literally brothers on a mission that's similar to what we're doing.
• 1:02:24
  Speaker 8: We're trying to highlight black businesses, and y'all are doing
• 1:02:26
  Speaker 8: it in the field that we love the most man blackly.
• 1:02:29
  Speaker 8: We love our food.
• 1:02:31
  Speaker 9: We love us on man seriously. Like I said, I've
• 1:02:34
  Speaker 9: been I knew about y'all for a while. Nine I
• 1:02:36
  Speaker 9: told myself, we're gonna get on there. So I'm glad
• 1:02:38
  Speaker 9: that my brother joined me because he's always so nervous.
• 1:02:41
  Speaker 9: But you know, again, I appreciate y'all. Like I said,
• 1:02:43
  Speaker 9: we're gonna we're going to deliver to your person when
• 1:02:45
  Speaker 9: we open up and rest y'all want.
• 1:02:47
  Speaker 8: And we're gonna get a picture of this bike when
• 1:02:49
  Speaker 8: we go outside.
• 1:02:49
  Speaker 3: Sure, for sure. I was about to ask that let's
• 1:02:51
  Speaker 3: get a picture again.
• 1:02:52
  Speaker 6: Sure, what what would you like to leave the people
• 1:02:54
  Speaker 6: we're telling your social media, website, app, all of that stuff.
• 1:02:57
  Speaker 9: Yeah, so you can find us. We're big on Instagram,
• 1:02:59
  Speaker 9: but you just Google Black and Mobile. But on Instagram
• 1:03:02
  Speaker 9: it's black and Mobile, Twitter, Black and Mobile, everything Black
• 1:03:04
  Speaker 9: and Mobile. You could download it after support. Like I said,
• 1:03:06
  Speaker 9: we're coming to Brooklyn in August, probably the first and
• 1:03:09
  Speaker 9: second week of August. We'll be in la this year,
• 1:03:11
  Speaker 9: We'll be in Houston this year, the next year. I mean,
• 1:03:14
  Speaker 9: we're going to be in at least ten more cities.
• 1:03:16
  Speaker 9: So just download the app and just you know, follow
• 1:03:18
  Speaker 9: our journey.
• 1:03:18
  Speaker 8: You know what, I do have one more so that
• 1:03:21
  Speaker 8: is here in the United States, But I know we
• 1:03:23
  Speaker 8: have a bigger vision to touch the content that a
• 1:03:26
  Speaker 8: little bit.
• 1:03:26
  Speaker 9: Yeah, I mean, we definitely want to get to like
• 1:03:28
  Speaker 9: places like Haiti. If we want to get to Africa,
• 1:03:30
  Speaker 9: whether that is South Africa, whether that's Ghana. You know,
• 1:03:33
  Speaker 9: everyone is accepting black Americans out there, and I mean
• 1:03:36
  Speaker 9: we need to be honestly, my royal goal is to
• 1:03:39
  Speaker 9: try to get some people back to Africa and make
• 1:03:41
  Speaker 9: sure we all can work together. But wherever we are,
• 1:03:43
  Speaker 9: you know, as long as we've worked together, giving up
• 1:03:45
  Speaker 9: you know, some of my some of my profits to
• 1:03:48
  Speaker 9: some of these places, you know, we have to really
• 1:03:49
  Speaker 9: do a lot of work. It's not just about food
• 1:03:51
  Speaker 9: delivery at this point, like that's the business. But we
• 1:03:53
  Speaker 9: really got to do a lot of more work with
• 1:03:55
  Speaker 9: schools and hospitals, Like we don't where the hospitals we
• 1:03:57
  Speaker 9: own it. It's just so much that goes into what
• 1:04:00
  Speaker 9: I'm doing is for So that's the rule.
• 1:04:02
  Speaker 8: I could imagine when you go to a country where
• 1:04:03
  Speaker 8: is predominantly black.
• 1:04:05
  Speaker 9: And we don't own nothing out there, it's like, you know,
• 1:04:08
  Speaker 9: that's that's just making real change like that, like not
• 1:04:10
  Speaker 9: just food food delivery, that's minor.
• 1:04:12
  Speaker 3: I want to make real change. I want to have
• 1:04:14
  Speaker 3: my own airlines.
• 1:04:14
  Speaker 9: I want to be able to move black people wherever
• 1:04:17
  Speaker 9: we want to and circulate the dollar. It has to
• 1:04:18
  Speaker 9: circulate more than more than fifteen times, because that's what
• 1:04:21
  Speaker 9: we was doing before. So that's that's the ultimate goal.
• 1:04:23
  Speaker 9: But it's it's all the stuff with food delivery.
• 1:04:26
  Speaker 7: For sure, I appreciate it.
• 1:04:28
  Speaker 6: I appreciate man, much continued success to you, brothers. We
• 1:04:32
  Speaker 6: got a chance to get this done. Make sure you support,
• 1:04:35
  Speaker 6: support the app, and support everything that they have going on.
• 1:04:38
  Speaker 6: Great energy and I'm looking forward to see your journey
• 1:04:41
  Speaker 6: in the next couple of years.
• 1:04:42
  Speaker 3: For sure that man support black businesses.
• 1:04:47
  Speaker 7: It as not says black supports better.
• 1:04:52
  Speaker 8: For shot everybody on patreon dot com. I'm proud to
• 1:04:57
  Speaker 8: pay program obviously. Tier five members. You have access to
• 1:05:00
  Speaker 8: y L University, the number one place for everything in
• 1:05:03
  Speaker 8: the world of business. Everything. Man. We shout out to
• 1:05:05
  Speaker 8: all the nine thousand plus earners out of there, and
• 1:05:07
  Speaker 8: shout out to everybody that's supporting the merch. We got
• 1:05:10
  Speaker 8: some summer items out there, y'all. We got some summer
• 1:05:12
  Speaker 8: items there, y'all. I told you it's earnest season. It's
• 1:05:15
  Speaker 8: always been. It's always our season, y'all. So appreciate y'all wholeheartedly.
• 1:05:19
  Speaker 7: Yes, Yes, thank you guys, rock orders. We'll see you
• 1:05:21
  Speaker 7: next week.
• 1:05:21
  Speaker 8: Peace, peace, Thank you appreciate. We'll do it.
• 1:05:26
  Speaker 7: We'll do it.
• 1:05:29
  Speaker 5: My graduates from my school being forced back drop bag
• 1:05:34
  Speaker 5: Drop Mike drop Backdrop.
• 1:05:48
  Speaker 10: An illegal alien from Guatemala charged with raping a child
• 1:05:51
  Speaker 10: in Massachusetts, an MS thirteen gang member from El Salvador
• 1:05:55
  Speaker 10: accused of murdering a Texas man of Venezuelan charged with
• 1:06:00
  Speaker 10: filming and selling child pornography in Michigan. These are just
• 1:06:04
  Speaker 10: some of the heinous migrant criminals caught because of President
• 1:06:07
  Speaker 10: Donald J. Trump's leadership. I'm Christy Noman, the United States
• 1:06:11
  Speaker 10: Secretary of Homeland Security. Under President Trump, attempted illegal border
• 1:06:16
  Speaker 10: crossings are at the lowest levels ever recorded, and over
• 1:06:19
  Speaker 10: one hundred thousand illegal aliens have been arrested. If you
• 1:06:23
  Speaker 10: are here illegally, your next you will be fined nearly
• 1:06:27
  Speaker 10: one thousand dollars a day, imprisoned, and deported. You will
• 1:06:31
  Speaker 10: never return. But if you register using our CBP home
• 1:06:34
  Speaker 10: app and leave now, you could be allowed to return legally.
• 1:06:38
  Speaker 10: Do what's right. Leave now. Under President Trump, America's laws,
• 1:06:43
  Speaker 10: border and families will be protected.
• 1:06:46
  Speaker 3: Sponsored by the United States Department of Homeland Security,